This is a really quick post, but the Oklahoma Humane Society needs donations to treat and house displaced animals — can you help?
Make it happen, animal-saving captains!!
Time for another video in our Quarrygirl Presents: At Home with Susan Feniger series! This time we go to the famous chef’s Los Angeles pad for a simple breakfast of mashed avocado on toast. It’s so easy and the perfect way to use up avocados before they spoil! Watch as Susan shares her favorite and quickest recipe and also gives us tips on pronunciation, her favourite knife, and why buying fresh pepper is important.
Avocado toast is the king of toasts and quarrygirl is the queen of delicious food videos. Get into it!
Growing up in Philly, I ate plenty of hoagies in my pre-vegan days. Italian hoagies were my jam especially so when I saw that Diaya was coming out with provolone slices, I was like, “this is it! It’s hoagie time!” And god bless me, my vegan hoagie turned out out of control delicious!
You too can make your own Italian hoagie, here are the supplies you will need:
-Italian Amoroso-type roll (I found one at the deli at the regular grocery store—had cornmeal dust and all)
-Vegan mayo (I used Earth Balance)
-Veg salami (I used Viana Velami, got this and the Daiya from Vegan Essentials)
Slice your roll along the side (not the top like crazy Subway) and spread the mayo inside. Place your meat and cheese slices like so:
Then slice your lettuce and onions. BTW this is prob the only time I will ever recommend iceberg for anything. Don’t tear it or anything, the lettuce should be sliced into strips like these:
And I just sliced the onion similarly. Sprinkle ample amounts of lettuce and onion on top of your open sandwich. Then top with pickle slices.
Sprinkle a little of your oil and vinegar on top. Then the salt, pepper, and a dash of oregano.
It’s Paul Shapiro’s Animal News You Can Use! Yay, Paul! Yay, Animals!
Want some awesome news? We passed a gestation crate ban bill in New Jersey this week! It’s now on Gov. Christie’s desk awaiting signature or veto. Of course the pork industry is lobbying for the latter.
The pork (and beef) industry is also lobbying aggressively to kill federal legislation to ban barren battery cages for laying hens as well as require battery egg cartons to be labeled as “eggs from caged hens.” And speaking of Congress, Rep. Steve King of Iowa inserted a provision into the House version of the farm bill that, if enacted into law, would wipe out numerous laws protecting farm animals. One columnist noted in response that it’s “unknown whether Rep. King is any kin to author Stephen King, but the Iowa Congressman is more horrifying.”
As you know, the Tennessee governor admirably vetoed his state’s ag-gag bill this week, leaving North Carolina as the sole state with a major ag-gag battle occurring right now. Interestingly, famous animal scientist Temple Grandin recently remarked that “ag-gag bills are the stupidest thing that ag ever did.”
P.S. Video of the week: Ebenezer the pig is no Scrooge when it comes to loving dogs!
Global warming is fucking with the fish, and the fish-catching economy is finally catching on. From All Things Considered:
The new study in Nature shows these anecdotes aren’t simply a fluke. Data from fish catches from around the world show it’s happening everywhere the ocean is warming—which is just about everywhere.
So they’re seeing swordfish in Denmark, Mexico-based Humboldt squid in British Columbia, and Atlantic mackerel in Iceland. I wonder what it’ll be like when we’ve made the oceans so hot fish can’t live there anymore. What’ll become of the pescatarians?
“This is suddenly a wake-up call,” [Mark Payne at the National Institute for Aquatic Resources in Denmark] says. “It’s a strong suggestion that climate change is here. It’s real, and it’s really starting to affect what we catch and, therefore, what we eat.”
Bye, environment! Nice polluting you!
[Narrow-barred Spanish mackerel photo by Klaus Stiefel via Flickr]
Poor little spotted kiwi! Like all of New Zealand’s national birds, it used to be super-duper endangered. Then the Department of Conservation established new colonies in areas without predators in the ’80s, and the population boomed. But a recent analysis of these colonies reveal a serious problem with the little spotted kiwis. Per Becky Crew at Running Ponies:
[T]he birds upon which all hopes of substantial genetic diversity rested – had never actually bred. They didn’t even produce one chick. Which means that all the little spotted kiwi on the planet, from every population, have come from the five birds that were originally put on Kapiti Island in 1912.
Genetic diversity is vital to a species’ survival. So what are scientists going to do about it? First, further analysis. They might have to revert the little spotted kiwis’ status back to endangered. If only all humanity had left New Zealand alone. We might still have moa!
[Photo of little spotted kiwi chick by Andrew Digby via Running Ponies]
Meagen at Vegan Food Addict is killing it with this savory coconut okra. I love new recipes for unusual vegetables! Of course okra is super good for you, but battering and deep-frying it is a massive pain, so how about lightly stir-fried? You can avoid sliminess with acid! Better cooking through chemistry.