Weekend Reading, 6.29.14
June 29, 2014

Weekend Reading | The Full Helping

What a week! Between the official release of my cookbook, a wedding upstate, nutrition counseling, and the usual culinary adventures, I feel as though time has flown since I posted my last batch of weekend reading. But here we are again, with a new crop of words and images for you to peruse.

Screen Shot 2013-10-05 at 7.43.33 AM

Roasted-Vegetables-and-Chickpea-Bowl-with-Cilantro-Cashew-Cream-6-of-8-666x1000

Erin’s roasted vegetable and chickpea bowl with cilantro cashew cream is calling to me. Or maybe it’s just the cilantro cashew cream, which I could probably drink straight from the food processor.

zucchini + soba summer rolls-25

Have guests coming over anytime soon? These roasted zucchini and soba noodle summer rolls are perfect finger food.

Cauliflower alfredo Artichoke Lasagna 1317

Speaking of finger food, or at least food you eat with your hands, oh my lord does Richa’s lasagna grilled cheese look spectacular.

IMG_9652-794x595

My inner Greek girl is freaking out over Michael’s vegan tzatziki. I’ve yet to make a really satisfying homemade version of this dish, and now I’ve got one to try out at home.

overight-pancakes-Copy1

Finally, I’ve got my eyes on Janae’s vegan, gluten free buckwheat pancakes for a Sunday breakfast sometime soon. They earn major bonus points for ease, because you can prepare them the night before you cook them.

Reads

1. Cow milk consumption in America is dropping rapidly. Hooray for plant milks!

2. A pretty fascinating article about halophytes, plants that can grow in water with high salinity, and how they may offer both us biofuel and agricultural solutions.

3. Last week, we touched on the increasing prevalence of ag-gag laws, and how they’ve made it increasingly difficult for undercover activists to unveil some of the atrocities of farm operations. This week, I was pleased to see that CNN did a major feature on Compassion Over Killing’s new undercover investigation at a broiler chicken factory in North Carolina.

4. On a similar topic, an interesting article in Fortune about how the pork industry’s antics opposing animal welfare reforms.

5. Activist Justin Van Kleeck wrote a great and heartfelt piece for Our Hen House about how he and his wife, Rosemary, have started a micro-farm sanctuary on their three acre property in North Carolina. In the piece, he deconstructs some of his previous ideas about what a farm sanctuary was, and how it operates, making clear that big farm sanctuaries don’t have to have a monopoly over the practice of giving farm animals a compassionate home. He makes very clear that caring for farm animals is no trivial undertaking; it is a serious commitment, and one has to be emotionally prepared for the responsibilities it entails:

“I should emphasize that even a microsanctuary requires serious planning and research. It is important to be responsible in our rescuing and do our research before taking in species of animals we may not have experience with, each one having its own particular needs and issues. Rosemary and I had to learn a lot, from medical concerns to food to proper handling and housing, when we rescued our first chickens – and the learning never stops.
It is also important to be honest about our own abilities as potential caregivers before undertaking rescue missions. If we are committed to rescuing animals for their well-being, as we should be, it is always crucial to think as much about quality of life as quantity of lives rescued. Anyone who endeavors to take in animals should understand the need for sufficient finances, time, and energy to provide true sanctuary to animals who have already endured so much hardship and should not be forced to endure more. This means sometimes saying no, or sometimes facilitating a placement instead of taking an animal in. There is no end to the number of animals who need our help, but we must be realistic about what we can do, while always trying to find ways to do more.”

Yet Van Kleeck’s life and activism have so clearly been enriched by this undertaking. I was so inspired by his closing sentiments:

“…We have a rhythm in our relationships here, an understanding and a connection, which make it clearer to me than ever before that the lives of farmed animals are worth cherishing. And so it is by creating a microsanctuary and forging these relationships that I have come to truly understand why it is that I am vegan.”

Speaking of farm sanctuaries: have you guys heard of Esther the Wonder Pig and her now famous Instagram account? Esther’s two dads adopted her thinking that she was a mini pig, but she turned out to be a full grown, commercial pig. She’s now over 500lbs, and she lives in a small house with her two dads, two dog siblings, and two cat siblings.

Her dads have become vegan since they adopted her and became her guardians, and they are now embarking on buying a farm that they will turn into an animal sanctuary. They’ve raised the necessary $400k (of a $900k purchase price) to help buy the farm of their dreams (in Ontario, Canada); and now, a generous person has agreed to donate $5,000 if they can raise $10,000 (bringing them to about $417,000) in the next 34 hours. It would be so cool if readers who are interested in this story would be willing to look at their website, their indiegogo fundraising site, and their facebook page. We can all help make a difference in their fundraising efforts and all they want to achieve for all the animals they want to help, and I plan to donate just as soon as I hit “publish.” (The entire business plan is available for you to look at, if you are so inclined.) I’ve got my fingers crossed that Ester’s dads will create the haven of their dreams!

On that lovely note, Happy Sunday.

xo

 

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    7 Comments
  1. just noticing this. but your website looks gorgeous Gena! I am still dying to get my hands on your book. Congrats on all the beautiful things. miss u.

  2. Just looked at your weekend reading posts while on vacation in Italy…while I’m having a wonderful time overseas, I can’t wait to get home and cook some new vegan recipes! Ciao!!!

  3. That roasted veg and chickpea bowl looks amazing! So glad I popped over here for some great inspiration for my meals this week 🙂
    Congratulations on your cookbook release, how exciting!

  4. HUGE congrats on the release of your book! I’m still anxiously awaiting my copy in the mail. I *cannot* wait!!

    (Thank you for sharing my buckwheat pancakes! xo)

You might also like

Hi friends. I’m taking a pause instead of getting weekend reading up tonight. No urgent reason, but I’ve had a lot of work to do today, and I’m feeling the need to wind down early. I’ve got something on my mind to write about, but doing so tonight would mean rushing, and it would give me less time to finish up my batch cooking, watch a little TV, maybe even pay a visit to my mom. These are things that my body and…

Happy weekend, friends! I’m writing the gorgeous city of Chicago, where I’m here to co-present a study abstract that I co-authored with the gastroenterologist I work for at Digestive Disease Week. It’s been 24 whirlwind hours of endoscopy demos and biliary disease and other such topics. While I prep for our poster talk, here are some of the recipes and articles that caught my eye this week. Hannah Kaminsky does it again with this whimsical, playful, and absolutely beautiful endive, artichoke and strawberry…

Happy Sunday, everyone. I was happy to see such supportive and thoughtful responses to Alisa’s green recovery story on Friday (and I got a few green recovery submissions over email that night, which is always a big treat). Thank you for sharing your impressions, and if you haven’t read Alisa’s perspective, it’s really thought-provoking and worth exploring. It’s the end of another busy week, and so I took some moments this morning to catch up on health and wellness news, recipes from around the…

  Happy Sunday! Hope you had a chance to relax, unwind, and (of course) savor some tasty food. Here’s a roundup of the dishes that caught my eye this week, followed by the articles that made me think. Stop the presses. Nina has made a vegan version of Tsoureki, the Greek New Year’s bread I thought I’d never eat again. I can’t wait for January. I’m drooling over the creamy zucchini pasta with dill sauce (speaking of Greek flavors) that Emma has created…