“New York will no longer be a haven for the cruel and unsustainable trade in shark fins,” Patrick Kwan, director of grassroots organizing for the Humane Society, said in a statement. “The Empire State has long taken action to protect other threatened and endangered species such as tigers and elephants, now we’re taking action to protect sharks and help end the cruelty of shark finning worldwide.”
Hello all! It’s finally here! The perm-corsage! I mentioned I was getting this yesterday on FB and everybody was like, pics pics pics! So here she is! I’m so excited.
So yes, Gristle Tattoo is in Williamsburg, BK. It’s a nice little space and alllll vegan. They even do adoption events and bakesales and all of that! When I was originally looking at local vegan process tattoo artists, I came upon Brittany Bauza’s work on Gristle’s site. I was in love! She has a great classic tattoo style. I knew it, she was the one for me.
I set up an appointment and went in yesterday. Brittany and Felix, their piercing person who was there too, were immediately friendly and made me feel very comfortable (it’s my first tattoo!). I took a lovely pic of Brittany standing behind the counter to show you guys how not intimidating it is but I accidentally deleted it because I’m the super genius.
Brittany showed me a few designs and they were totes perfect and we landed on the design you see above. Because I tell everyone I’m impervious to pain, I thought it wouldn’t hurt at all. It did hurt. I am not impervious to pain. It was totally a tolerable pain though so NBD. But the whole time Brittany was so nice and answered my 100 million questions. I asked her about the various rumors I hear about vegan tattoos, like they don’t last as long or the colors aren’t as bright. She said that’s all crap and the ink brand she uses is actually used by a lot of tattoo artists who don’t even know it’s vegan. And look at that color! Bright.
Now it’s the morning after and I still love my tattoo! And everyone at work is saying “it’s really nice” and they are all like, “maybe I should go to your person!” And I’m like, “do it!”
Suffice it to say, I’m very pleased. Brittany is amazing and Gristle is very nice. So if you are in need of a vegan tattoo in NYC, I highly recommend them!
UPDATE: So as not to mislead anyone, Brittany herself is not vegan but she is a vegan process tattoo artist as is everyone at Gristle. And Gristle is a vegan-owned business.
It’s Paul Shapiro’s Animal News You Can Use! Yay, Paul! Yay, animals!
Remember HSUS’ investigation at a Wyoming pig factory supplying meat giant Tyson Foods that led to numerous criminal cruelty convictions? This week there was yet another conviction stemming from that case.
A pregnant coworker of mine has a good op-ed this week on the plight of pregnant pigs in gestation crates.
LiveNation (which owns Ticketmaster and dozens of the nation’s largest concert venues) announced this week that it’s partnering with HSUS to increase vegetarian options and mandate higher animal welfare standards for its supply chain.
Want to be a powerful man? Learn from these folks and maybe one day you’ll be on Business Insider’s list of “Nine Powerful Men Who Don’t Eat Meat”!
In that (unclogged) vein, wouldn’t it be cool if doctors prescribed fruits and veggies rather than drugs? Well,some are!
There are few things as implicitly good as an ice cream cone on a warm summer’s day. It’s one of those restore-your-faith-in-humanity kind of joys. I was lucky enough to sample some vegan offerings from a budding Oakland ice cream business, Curbside Creamery. Curbside is still working on funding to build up their brick and mortar storefront (conveniently located in the Temescal Alley, so hip, so posh), but my friend Riley and I were invited to sample some cones and talk with the owner and proprietor, Victoria “Tori” Wentworth.
While Curbside will have both dairy and vegan options, Tori was inspired to open up her business after visiting the all-vegan powerhouse of deliciousness, Lula’s Sweet Apothecary in New York. Having a delectable vegan option was a high priority to Tori, based both upon her own politics and the dietary preferences of some close friends. “In my personal life, I’ve been vegetarian since 2006, due mostly to a heightened awareness of where meat comes from (or rather what it goes through) these days. Many of my friends over the years have been vegan, so the realities of that diet have always been part of my life in a big way. That’s why I was aware of the real lack of good vegan options… We all know that buying ice cream in a pint from the store is NOT an equal experience to going to a shop with your friends and getting a fresh scoop on a cone.”
While Curbside’s exact process is a trade secret, Tori worked very hard to ensure a good vegan product, toiling with the cashew-base base of the ice cream until she got it just right. Whatever she’s doing with the cashews, it works. We sampled the Valrhona Chocolate and the Chai Tea. Both were a perfect balance of sweet and creamy, and were a delight to eat out of Curbsides mobile tricycle stand. In the future, Tori will cycle through flavors so every concoction will ultimately have a dairy and a vegan version. Curbside also takes cross-contamination very seriously, and has designated scoops and cleaning tubs. This is both for vegans wanting to avoid animal residue and people who come in with nut allergies.
Courtney Flynn lives in Oakland and spends way too much time inventing vegan recipes, reading science fiction and crocheting hats for her dog Blender. She sometimes remembers to update her blog, where she likes to write about food, restaurants and products that don’t suck.
Meave: Remember how I was saying last week that we are really lucky vegans? Let’s double that sentiment, because recently Megan and I were invited to a tasting at Rawlicious Soho, the new Rawlicious spot at 249 Centre Street in Manhattan. Of course we said YES to fancy free food, because what are we, not hungry? Not eager to try new dishes? Not kind of obsessed with cashew cheese and raw vegetables? Well, maybe the last one is more me than Megan, but still. To Rawlicious Soho we went!
Meave: First they brought us this plate of nut-and-seed flatbread topped with dill cashew cheese, caramelized onion, and cherry tomatoes to share. It was beautiful, vibrant, and really tasty. If you’re not eating all of the tomatoes you can get your hands on during the summertime, you are missing out. They’re perfect when they’re ripe and totally nasty out of season, so take advantage of the summer and get snacking.
Megan: Yeah, the whole thing was great but the tomatoes were out of control. I was like, where the hell did they get these and can I get a 100 more? That was true across the board—they must have some super taster finding their fresh veggies, everything was just perfect.
Meave: Next, they brought us each a plate of their taco salad, which was made of avocado, salsa, walnut refried beans, red and green onions, cashew sour cream, and sundried tomato nacho chips, over romaine lettuce. You guys, I loved this salad. I still think about it. The avocados were perfect, firm and yielding and buttery in that avocado-y way. The walnut refried beans I could’ve eaten alone, forever, but with the crispy lettuce and the tangy cashew sour cream—a really great combination. Though I have always been partial to taco salad (it was my main jam at Gratitude before all the ugliness).
Megan: The avocados were cray! Totally perfect! And ditto on the walnut refried beans—who ever heard of walnut refried beans?!
Meave: Then they brought us each a slice of flatbread pizza with cashew cheese, pesto, tomato, zucchini, mushroom, and basil. Rich! basil-y! Unctuous, you guys, the combination of cashew cheese and basil was unctuous, so rich and savory, plus the firm vegetables and the crispy flatbread—so good.
It was at this point that we realized we were both getting pretty full.
Megan: Loved the pesto! Additionally, damn, why’s Meave gotta use words I have to look up?
Meave: After we managed to eat our entire pieces of pizza, they brought us plates of their pad thai with kelp and zucchini noodles, carrots, red cabbage, green onions, and cashews in a “tangy Thai sauce.” Crispy-crunchy, savory-sweet, and very good. Not as spicy as I would have liked it, but the textures were delicious, and it was nice and cool on a hot summer afternoon.
Our lovely server, who had been vegan for all of three weeks (hooray!), had to box our dishes for us, as we were both reaching stomach capacity.
Megan: I have to differ on this one, I wasn’t that into the zucchini noodles. I’ve never been a big fan of raw food but everything here was so great I think I’m a changed woman! But this is the kind of dish I think of when I think of raw food—“noodles” that are all crunchy. Not my thing. Good sauce though (but I don’t like spicy).
Meave: But of course we had room for this tiny, flawless dessert: a brownie bite with coconut “frosting” and chocolate banana ice cream. Because it’s sweetened with dates (and bananas), you could really taste the walnut, cacao, and coconut flavors. Again, the texture was incredible. I should really stop being surprised that raw desserts can be so goddamn good, but still, this was amazing and I am in love with it.
Megan: Guys guys guys, this thing was OFF THE HOOK. Why am I not eating this little chocolate wonder all the time?! And I usually don’t even like coconut (I know, I’m that picky vegan) but this was perfect! The banana chocolate ice cream was awesome. The whole thing was awesome. It was my favorite part of the meal.
Meave: It stands to reason that we would be biased, as Rawlicious offered us this tasting free of charge, gave us a table with really great lighting, and were totally accommodating and very nice. Of course we’re biased. Still, the food was very, very good. The restaurant space itself is charming, light and airy with an exposed brick wall and bright, interesting art.
Megan: I’m not at all biased because I’m stone cold and hard to impress. But I was impressed. I just don’t usually go in for raw food so I was skeptical, but the food was so good! And yeah, my first reaction was, whoa, this place is nice! It’s not at all hippie like Cafe Gratitude or something—which is another association I have with raw food (despite Pure Food & Wine). When I think of raw, I think of crunchy cold food and new-age crap. This place is not like that! I even liked the paintings, and I’m hella snobby about paintings. So the place is upscale—but comfortable all the same. Our waitress was soooo nice. Like Meave said, a brand new vegan! I gave her some tips of course because I’m me.
Meave: I would absolutely go again. Especially on a date! Definitely I would invite a gentleman here for a beautiful meal in an attractive space, where the lighting makes everyone look like a total babe.
Megan: Agreed except it wasn’t the lighting, Meave is a total babe. In conclusion: I WANT MORE CHOCOLATE BANANA BROWNIE BITES!
My absolute favorite vegan shoe line, Beyond Skin, is in need of help! A manufacturer of their shoes has closed down, taking their new line with it. But there’s hope! If you donate to their Kickstarter (which is hardly a donation as you can totally get shoes!! SHOES!!), they can make this collection a reality!
A £69 donation gets you a pair of these babies in black!
I can’t say enough good things about Beyond Skin. I’ve had pairs of shoes from them that I bought like literally eight years ago and wore a million times and they’re still in great condition. They are comfortable (most of them) and don’t fall apart like so many vegan shoes! Plus they aren’t just vegan, they are people- and environmentally friendly. So I encourage you to chip in today!
In honor of the Contemporary Jewish Museums Ginsberg exhibit, they’ve teamed up with SF SPCA to honor the beats’ favorite pet: the kitty!
The connection is natural as Ginsberg, Kerouac, and Burroughs all owned and were photographed with their cats. Kerouac mourned deeply after his cat died. And Burroughs wrote a book solely on cats, titled, The Cat Inside.
And as the post proposes, these shelter cats have lived beat lives. Above is Thistle as Burroughs:
Thistle easily evokes Burroughs with his long limbs, quiet demeanor, and bony face with large protruding eyes. Poor Thistle had a hairball. We feared he was taking his role of Burroughs too seriously. He looked unwell for a moment and we feared he was going to vomit. But a true champion, he pulled it together, kept it all in, and we finished. Thistle then nodded out in front of the typewriter after the shoot.
It’s Paul Shapiro’s Animal News You Can Use! Yay, Paul! Yay, animals!
Do you like the state farm animal protection laws we’ve passed in recent years? If so, it’s time to take action now to get Iowa Rep. Steve King’s terrible provision out of the farm bill—a provision that threatens to wipe out animal welfare laws. Thank you for calling your Senators and Representative!
Speaking of Congress, did you hear that an animal ag industry group calling itself the “Farm Animal Welfare Coalition” was lobbying against the House of Representatives’ promotion of Meatless Monday? Well, that same group is actually now asking for “more vegan dining options in congressional cafeterias.” What a strange world…
And speaking of more vegan options, the American Institute for Cancer Research—famous for sifting through a half-million studies and compiling the most comprehensive report on diet and cancer in history—recently concluded that ”when it comes to American health, the research shows one thing very clearly: We all need to eat more plants and less meat.”
Have a great weekend, friends!
P.S. Video of the week: I oppose animal fighting as much as anyone, but apparently not in all cases…
“Historically, the primary health value of meat and dairy has been attributed to their generous supply of protein. But therein lay a Trojan horse.”—
T. Colin Campbell debates professor of nutritional sciences Nancy Rodriguez on the merits of a vegan diet. It’s not the most interesting read, but it’s in the Wall Street Journal, which outright asks, “Would We Be Healthier with a Vegan Diet?” I love it when mainstream right-of-center news outlets take us seriously. It’s like an absent parent suddenly showering you with affection (Even a crappy plastic toy still counts as as love, RIGHT?):
But whatever you currently like to eat, digging into some of the issues that define this debate could be good for your health. Indeed, there’s obviously more at stake here than pleasing our taste buds.
Product Review: Maple Bacon and Sweet & Salty Kettle Chips!
Say what you will about the “hipster” movement over the last few years, but there is a silver lining in the black-Levi’s-with-keys-on-a-carabiner-dangling-from-a-belt-loop cloud. So-called “foodies” have been putting bacon on everything, which is pretty disgusting and unfortunate, but it’s provoked vegan and vegan-friendly food chemists to create some more mock-bacon food stuffs. The bacon craze has always been weird to me; even in my non-vegan days, I never understood the infatuation. I’ve even seen Torani, the company that makes sugary syrups for your coffee beverages, add a “bacon” flavor to their lineup. Seriously dudes? Bacon-flavored coffee? But I digress.
Kettle Brand certainly isn’t the first potato chip company to take a crack at bacon flavor, but as a company who is proud to stamp their bags with “GMO-free” labeling and as a company that knows what “vegan” means, I was pretty excited to try their new summer flavors, Maple Bacon and Sweet & Salty.
If you’re one of the many vegans who couldn’t care less about finding a bacon replacement, then these Maple Bacon chips are actually going to be right up your alley. They were incredibly delicious—they just weren’t bacony. At all. They tasted more in line with K.C. Masterpiece BBQ-flavored Lays, but with Kettle Brands’ better chip as the base. Plus, I can guarantee, with no prior research, the fine folks at Lays probably go to the same country clubs as the fine folks at Monsanto. Again, I digress.
After eating the Maple Bacon chips, I became curious as to what the Sweet & Salty were going to taste like, because that name easily could have gone to the bacon chip, and no one would be the wiser. The Sweet & Salty, however, are WAY sweet. Like, almost as sweet as I am (awww, also I’m single, just kidding (no I’m not)). My vegans-of-Instagram pal Chris, aka @dinotheman, said it best: “Imagine chips with a hint of pineapple flavor and [there] you have it.”
These chips should be already on your grocer’s shelves, just in time for summer cookouts, or in my case, dinner. I’ve eaten entire bags of chips in one sitting before and I’m not ashamed to admit it. They’re both a must-try and please let us know what you think! Kettle Brand deserves a Lays-sized display in the chip aisle. Say no to Monsanto. Monsan-no.
Andrew E. Irons is a blogger from Long Beach, California. He co-created and contributes to a Rhode Island-based hip-hop website, The Echo Chamber Blog, under the pseudonym Verbal Spacey. You can track his daily diatribes by following him on Twitter.
It’s Paul Shapiro’s Animal News You Can Use! Yay, Paul! Yay, animals!
The Guardian’s got a great feature on our gestation crate campaign, noting that “HSUS has the pork industry on the defensive.” The journalist also has a separate blog about the issue, including his interview with my friend and coworker Josh Balk. Josh is the only person, it seems, who can work his bar mitzvah into an interview about chicken slaughter and gestation crates…
Yesterday, with only hours of notice, the House of Representatives voted (again) on a version of the farm bill containing Rep. Steve King’s nefarious provision to harm animals. You can read Wayne Pacelle’s thoughts on the vote.
You know that having people view videos of what happens to animals in slaughterplants can be effective, right? Well, what about giving them a virtual tour of the process from the animal’s perspective?
Like Ryan Gosling? You’ll like him even more now that he’s campaigning to secure a national ban on gestation crates in Canada (his home country).
P.S. Video of the week: The world’s most tolerant cat, or the world’ most persistent pig?
In a ruling by the Napa County Superior Court, the Sonoma County-based ALDF successfully defeated La Toque’s anti- SLAPP (a Strategic Lawsuit Against Public Participation) motion which aimed to allow their continued illegal sale of force-fed foie gras products as a “protest” protected by the freedom of speech. The court denied La Toque’s motion and agreed that illegally selling foie gras is not protected by the freedom of speech.
Despite the state ban, ALDF’s undercover investigations have revealed that La Toque routinely sells foie gras, the enlarged livers of force-fed birds, in clear violation of California Health and Safety Code § 25982. The lawsuit alleges that La Toque aims to circumvent the law by calling its actual sales of foie gras “gifts.”
Nonsense! And now they have to stop. It’s been fully 13 years since the ban passed and a year since it was implemented, and people are still crying about it. Like there aren’t 10 million other meals to make out of tortured animal bodies. Come on, you whiny babies.
Your Vegansaurus of course thinks the Regal Vegan’s Faux Gras is tops, but none of us has ever even tasted overstuffed goose liver—because we’re not total jerks. Foie gras is banned in California! Accept it and move on!
[photo of Périgord geese by JanetandPhil via Flickr]
How to find the rarest dog in the world: On the trail of the New Guinea Singing Dog
Why is the New Guinea Singing Dog so special? Why should we be trying to save its dwindling wild population?
The Highland Wild Dog of the Island of Papua is considered by many to be the rarest dog on the planet. NGSDs exhibit many unique behaviors found nowhere else in any other breeds of dogs. NGSDs are considered [to be the] link between the first dog—wolf—and today’s domestic breeds. Isolation has kept them pure, but encroaching villagers, accompanied by their domestic village dogs, threatens their continued genetic purity. Little is known about the captive needs and behaviors of NGSDs, but nothing is known about their natural history in the wild. No scientific estimates of the wild population can legitimately be made. Education, scientific captive management, and habitat and species protection are just some of the measures that need to be taken if the NGSD is to survive.
Scientists finally get off their butts to study the effects of farm runoff on our goddamn water
It’s not that they don’t care! It’s that the extreme weather has increased runoff to a degree so alarming that scientists thought, Gosh, maybe now is the time to see what the effects of like seven decades of industrial agriculture has had on our waterways. NPR has some pretty delightful (horrifying) quotes:
Agriculture is the nation’s leading cause of impaired water quality, according to the U.S. Environmental Protection Agency.
"It’s been happening for years," says [Bob Broz, a water quality specialist with the University of Missouri Extension]. "The problem is now we seem to be seeing more of these more intense rainfalls. And that, in turn, creates a huge amount of nutrient loss."
"There’s the direct impact on the aquatic ecosystem," says [Bob Lerch, a USDA soil scientist]. "And then there’s the downstream impacts on say, drinking water, or a reservoir, or a recreational [body of water]."
Want to freak the fuck out about whether the next generation will even understand the concept of “tap water”? (Potable water from … the government? Available to all of us citizens for a nominal fee? Go on, old person, tell me another ridiculous story about life before you ruined the planet for us.) Read the article at The Salt blog.
“It’s the demand that’s driving it," says Paul Sauder, who owns Sauder’s Eggs. "I mean, I wouldn’t take the risk of paying double for these eggs, versus commodity eggs, if I didn’t have the demand pushing on the other side.”—
Turns out educating consumers about the nastiest parts of the agricultural industry, then providing them with slightly less disgusting alternatives, kind of works.
For more information on the latest studies on the chickens who have to lay the cage-free eggs (which term I kind of hate, by the way—like the cage ever affected the egg), check out the May 2013 issue of Egg Industry magazine, and the October 2012 report prepared for the International Egg Commission. Yes, both those things actually exist.
Just click through! It’ll take maybe 10 minutes of your time, and Farm Sanctuary could really use the help. We were contacted by a reader who, working with FS’s Compassionate Communities, is looking to get answers about eating and ethics. A brief description:
Farm Sanctuary’s Compassionate Communities created the survey, and the goal of the survey is to learn more about vegans, vegetarians, and people cutting back on meat. What makes them similar to, and different from, meat eaters? And how do they transition from one diet to another? By filling out the survey, you’ll enable nonprofits to do a more effective job at promoting plant-based eating.
Our reader says she’s “doing an academic study on food choices. I’m looking for vegans, vegetarians, semi-vegetarians, and omnivores.” So any Vegansaurus reader can participate (or anyone else, fine), and you’re all welcome. Help Farm Sanctuary figure some things out. Take the survey!
Or not. Your call. But it’d probably be a nice thing to do.
[Farm Sanctuary pig photo by Barbara Monroe via Flickr]
Gothamist rounds up the info on the Department of Agriculture’s annual New York City-area goose-murder, this year targeted at the geese living in the Jamaica Bay Wildlife Refuge. Is that actual irony? It’s certainly disgusting.
Oakland City Council adopts citywide Meatless Mondays!
Looks like one Bay Area city is earning its MMU badge of honor! Just like the city of Los Angeles and the Oakland Unified School District, the city of Oakland has resolved that Mondays should be meatless.
What does that entail? Not the Meatless Monday police yanking the animal parts off omnivores’ plates, of course. “The resolution encourages residents to eat meat-free meals on Mondays and restaurants, businesses, and other local institutions to offer more plant-based foods at the start of every week to improve community health, environmental sustainability, and to reduce the number of animals factory farmed.”
What’s your favorite place to eat meatless in Oakland? Check out our Oakland tag for suggestions, and if we haven’t covered it, let us know! Then share the best meatless (read: animal-productless) spots with your omnivorous friends and neighbors. What if they don’t know about Timeless Coffee yet? Take them on a Monday!
[You love the MMU, the official mascot of Vegansaurus’s Meatless Mondays? Check out Megan Rascal’s entire MMU library on Flickr!]
Vegan lifestyle mag Laika is back with their sophomore issue. And yours truly lent a hand on a Philly-based article, giving you the low-down on some vegan Philadelphian staples.
Like the last issue, this magazine is just beautiful. I don’t know how else to put it—everything is so pretty! And as before, the focus goes beyond food and fashion and delves into the important issues around animal abuse and rescue.
It’s Paul Shapiro’s Animal News You Can Use! Yay, Paul! Yay, animals!
The Kansas City Star had a front-page exposé this week on animal abuse at the nation’s slaughter plants. Check it out, especially the focus on the sickening and repeated problems at Tyson Foods, one of the meat industry’s biggest players.
Quizno’s is the latest restaurant chain to announce a gestation crate elimination policy for its supply chain.
As you may know, the animal agribusiness industry likes to divide the animal protection movement, even going so far as to pay people to pose as animal activists online who then try to rally animal advocates against one another. This week, author and professor James McWilliams has a good piece on why such infighting is (obviously) helpful to the enemies of animal protection.
Finally, I’m doing a free webinar entitled, “Forging Progress for Farm Animals.” Sign up now!
As reported by everyone and their mom, Buttercup has a new foot! When lil’ Buttercup hatched, his foot was backwards. Feathered Angels took in Buttercup and decided to get him a new foot with help of 3D printers Nova Copy.
Here’s Buttercup walking on his new foot for the first time!:
You go, boy!
Keep up-to-date on Buttercup’s story by following his FB page.
i have been anxiously anticipating the veggie-lover’s sriracha cookbook ever since i was lucky enough to test a few of the recipes back in summer 2012. my copy finally arrived here in london a couple days ago and it’s even more beautiful than i imagined. filled with gorgeous color photos, it packs 50 ridiculously tasty-sounding vegan recipes that revolve around my all time favorite condiment: SRIRACHA. we’re talking beer-battered fried avocado tacos with sriracha curtido, jackfruit “pulled pork” sandwiches with pickled red onion, and fiery pho chay just to name a few.
the official release date for the cookbook is july 2nd (tomorrow!), and to celebrate, author randy clemens is throwing an epic sriracha-themed LA launch party at golden road brewing. GOD I WISH I COULD GO TO THIS. not only does the menu look fantastic, but david tran (founder of huy fong foods!!) will be in attendance with special limited edition bottles of cock sauce printed with “The Veggie-Lover’s Sriracha Cookbook — July 2, 2013” for everybody who purchases a book that evening. I WANT ONE, IT ISN’T FAIR!
full details from randy clemens himself pasted below:
Join me and a bunch of people with exceptional taste at Chloe’s, the semi-private club at Golden Road Brewing in Los Angeles. We’ll have tasty grub and splendid beers to fill your mouth-hole, and sweet bluegrass tunes to serenade your ears.
Try some of the following dishes from my book expertly prepared by Golden Road’s Executive Chef Adam Levoe:
Not Your Mama’s Party Mix
Southeast Meets Southwest Lettuce Cups
Burning Thai Bruschetta
Jackfruit “Pulled Pork” Sammiches with Pickled Red Onion
Beer Battered Fried Avocado Tacos with Sriracha Curtido
The event is free to enter; food and beer are available for purchase à la carte. There will be a list of suggested Golden Road Beer pairings and a TBA Sriracha-infused DESSERT. Stay tuned for other rooster sauce madness…
Megan Rascal and I are the luckiest vegans, I swear. We were recently invited to a press event at Suite ThreeOhSix, a vegan supperclub and cooking school featuring the fancy work of chef Daphne Cheng. It was delicious! All of it! So delicious we couldn’t get photos of all of it, which stinks, but we got some, so here they are for you.
Zucchini bisque, with red cabbage, cilantro, and chili oil. I had two of these. Not a real strong zucchini flavor, but very refreshing with the cabbage and herbs.
French lentil pastry with parsley scallion sauce and whipped bell pepper cream. I could eat the whipped bell pepper cream all day, it was rich AND light, and delicately bell peppery. Plus, lentils in a pastry pocket!
Cultured cashew cheese on baguette, plus mache and carrots with toasted buckwheat in a champagne dill vinaigrette. You guys know nut cheeses and salads are my favorites, and these were both very good. There were also oil-cured olives on the plate with the cheese that I did not photograph, but rest assured, they were also delicious.
Truffled ricotta, smoked agave, and broccoli microgreens on crisped yuba. I believe this was Megan’s favorite dish of the night. I was really into the truffled ricotta, of course, and the texture of the yuba was a nice change from bread. At this point I may have had too many glasses of wine to have remembered to go back to the spot with the best lighting.
Rosewater yogurt ice cream with apricots. So refreshing! I don’t really go in for rose-flavored (or -scented) anything, but this was very good, especially with the tart apricot. The texture was perfect, too, so velvety!
Delicious things I failed to photograph: rambutan on the half-skin; chocolate mezcal truffles with coconut chips (of which I ate like four). And she sent us home with gorgeous little brownies!
Suite ThreeOhSix hosts supperclubs and workshop and demo classes in the loft space, hosted by chef Daphne, who is somehow this talented at 24 years old. For more information, check them out online. Vegan food is really coming into its own; we already know it tastes good, but the techniques being applied to craft these gorgeous, delicious little works of art are really outstanding. The omnis are out of excuses.
To celebrate its 24th year of hard work as an animal rescue group and beautiful sanctuary, our beloved Animal Place is having a party, and we’re all invited!
Lucy cordially invites you to our 24th birthday party—our Pig-Out BBQ Birthday Bash. While you may celebrate all the animals, Lucy wants to celebrate food with you the most. Bring a watermelon or cantaloupe: At 2 p.m., we’ll let you give them to the big pigs! Be welcomed with some bluegrass music by local band the Fruit Jar Pickers, and enjoy vegan hot dogs from Field Roast and burgers from Amy’s kitchen. Cupcakes will be available as well—because what’s a birthday party without cake!
When: Saturday, July 6 Time: 11 a.m. to 3 p.m. (food served 11 a.m. to 1:30 p.m.) Barns are open 11 a.m. to 3 p.m.
Tickets are $15 per person, and include a vegan hot dog or burger!
You can arrive any time, but if you want to hear a birthday speech from Executive Director Kim Sturla and enjoy feeding the pigs some watermelons and cantaloupes, then be sure to stop by the pig barn at 2!
It’s Paul Shapiro’s Animal News You Can Use! Yay, Paul! Yay, animals!
Vegetarian eating is on the rise in China, with their vegetarian population now larger than that in the U.S. And on this side of the world, in the U.S., “meat” may be becoming a four-letter word, so much that Taco Bell is now just referring to it as “protein.” The article about it notes that part of the reasoning is based on the fact that “43 percent of conversations about ‘meat’ over the last six months were negative and often included such words as ‘bad,’ ‘concerns,’ and ‘problem.’”
A big ag trade publication commenting on our campaign this week notes, “The movement against gestation stalls is international, widespread and making major gains.”
Indeed, major gains are being made, and in one state, we’re going to have to fight very hard to ensure that those gains continue. Despite nearly unanimous votes in both chambers of the state legislature and enjoying overwhelming voter support across the political spectrum, New Jersey Gov. Chris Christie vetoed legislation yesterday that would have banned gestation crates. The next chapter of the fight will soon unfold.