A n i m a l W r i t e s © sm
The
official ANIMAL RIGHTS ONLINE newsletter
Publisher ~ EnglandGal@aol.com
Issue # 11/11/01
Editor ~ JJswans@aol.com
Journalists ~ Park StRanger@aol.com
~
MichelleRivera1@aol.com
~ sbest1@elp.rr.com
THE FOUR ARTICLES IN THIS ISSUE ARE:
1 ~ Thanksgiving?
2 ~ Rodeo Poll & Protest
3 ~ Endless Lesson
4 ~ Memorable Quote
*´`³¤³´`*:»§«:*´`³¤³´`*:»«:*´`*´`³¤³´`*:»«:*´³¤³´`*:»³¤³´`*:»§«:*´`´`*:»«:*³¤³´`³¤³´`³¤³´`*:»³¤³´`
~1~
Thanksgiving?
From Karen Davis, President, United Poultry Concerns
www.upc-online.org
info@upc-online.org
&
From Johanna McCloy - Soy Happy
www.soyhappy.org
Even the turkey industry admits the suffering,
whether it be for "free-range" or standard commercial production. For
example, the January-February 1995 issue of Turkey World, a U.S. trade
magazine, says regarding the baby turkey's experience:
"They are squeezed, thrown down a slide onto a treadmill, someone picks
them up and pulls the snood off their heads, clips three toes off each foot,
debeaks them, puts them on another conveyor belt that delivers them to another
carousel where they get a power injection, usually of an antibiotic, that
whacks them in the back of their necks. Essentially they have been through
major surgery [without anesthetic]. They have been traumatized."
Won't you consider a humane and meat free Thanksgiving?
* Below is a list of some traditional holiday recipes, veggie style.
* In addition there's the very popular Tofurkey, a meat free alternative served
in the same fashion as your usual traditional fare...complete with gravy and
stuffing. It's available at many stores or you can check it out at
http://www.tofurkey.com
* Order a delicious vegetarian Thanksgiving meal directly from one of southern
California's best restaurants, Native Foods. They will deliver a special
frozen holiday meal...all you have to do is heat it up and serve!
http://www.nativefoods.com (Westwood location telephone: 310/209-1055)
THANK YOU for your consideration. (Keep scrolling for those recipes).
For the turkeys,
Johanna McCloy
Founder, Soy Happy
Here's the list of holiday recipes (keep scrolling) from Veggies Unite!
-
http://www.vegweb.com/
A Vegetarian Thanksgiving
Tofu "Turkey" with Stuffing
Garlicky Mashed Potatoes
Brown Gravy
"Chicken" Gravy
Wild Rice and Sweet Potatoes
Colorful Corn Salad
Garlic Green Beans
Cranberry Sauce
Applesauce Spice Cake
Tofu Pumpkin Pie
Hot Holiday Apple Punch
More recipes at: http://www.vegweb.com/misc/thanksgiving.shtml
<><><><><>
Tofu
Turkey with Stuffing
Recipe from: Carol van de Erve Tracy
Turkey Ingredients:
5 pounds of firm tofu
1 pound of tofu for the drumsticks - optional
Stuffing Ingredients:
2 tablespoons toasted sesame oil
1 large onion, chopped fine
1 and 1/3 cup celery, diced (about 4 stalks)
1 cup mushrooms, finely chopped
3 to 4 cloves garlic, minced
1/4 cup sage (may use 1/8)
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon winter or summer savory
salt and pepper to taste
1 teaspoon rosemary
2 teaspoons celery seed
1/4 cup soy sauce or tamari
3 cups Pepperidge Farm Herb Stuffing
Basting mixture Ingredients:
1/2 cup toasted sesame oil
1/4 to 1/3 cup soy sauce or tamari
2 tablespoons miso
2 tablespoons orange juice
1 teaspoon mustard of choice
Directions:
Mash tofu or mix well with hands. Be sure that all of the lumps are
out. Line a 12 colander with wet cheesecloth over lapping the
sides. Add the mashed tofu to the cloth covered colander, press down and
cover with the overlapping sides. Place the whole thing in a large
bowl. Cover the cheesecloth with a plate that fits inside the colander
and place a 5 pound weight on the plate. Refrigerate and let sit for 2 to
3 hours.
When time is up, start the stuffing. Saute' the onions, celery and
mushrooms in the 2 tablespoons sesame oil. When soft, add the garlic and
all the rest of the stuffing ingredients, except stuffing, mixing well. Stir
and cook for 5 minutes. Add herb stuffing and mix well.
Remove tofu from fridge and take off weight, plate and top of
cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom,
placing the tofu in a bowl. Place the stuffing inside the shell and pack
in firmly. Cover with the remaining tofu and pat down firmly. Turn
stuffed tofu onto a greased baking sheet, flat side down. Gently press on
sides of turkey to achieve a more oval shape. If desired at this point,
you may mold drumsticks out of one pound of tofu, and place on each side of the
turkey.
Mix up the basting mixture and baste tofu turkey with half of it. Cover
the turkey with foil, and bake at 400 degrees for about 1 hour.
Remove foil, baste with all the remaining mixture except a few tablespoons and
return to oven for 1 hour more, or until the turkey is golden. Remove
from oven and use rest of basting mix. Using at least 2 large spatulas,
move to a large plate. Serve with the gravy of your choice, if you wish,
and cranberry sauce.
<><><><><>
Garlicky
Mashed Potatoes
Recipe from lgreenwood@vixa.voyager.net
Ingredients:
1 lg head garlic, horizontally split in half
1 ts oil
russett potatoes
2 tb margarine
potato cooking water
salt to taste
pepper to taste
Preheat oven 350. Drizzle garlic with oil. Cover tightly with foil
and bake 30-40. Let cool until easy to handle (can be done a day
before). Squeeze out garlic.
Cover potatoes with water (peeled and chopped--however many potatoes you'd
like) and bring to a boil. Cook 20-30 mins until fork tender.
Drain, reserving water. Mash potatoes with margerine and garlic, adding
enough potato water back in to bring it to desired consistency. Add salt
and pepper to taste.
I always use 5 pounds to potatoes, and double the garlic. I also add
chives just before serving. It's great if you add a sweet potato or two
into the potatoes--adds a nice color!
I use the leftover gravy (made from seasoned thickened veg stock), plus
leftoever potato water, the peels from the potatoes and the skins from the
garlic as the base for my next pot of soup stock.
<><><><><>
Vegan
Gravy
Recipe from Bruce - caines@mindspring.com
Ingredients:
8 Tbls vegetable oil
3-6 cloves of garlic, squashed and minced
3 slices of yellow onion, chopped
8 Tbls all-purpose flour
2 Tbls nutritional yeast
4 Tbls low sodium soy sauce or tamari
2 1/2 cups water (to start)
1/2 tsp ground sage (dry)
Salt and freshly ground black pepper to taste
1/4 cup red wine (optional--but a huge help. I like
cabernet sauvignon)
2 Tbls balsamic vinegar
6 sliced mushrooms (optional)
I can't take all the credit for this great gravy. Unfortunately I cannot
recall exactly where I came upon it. My apologies to the original
source. I made some slight adjustments. It was a HUGE hit with my
family--even the meat eaters!
In a medium saucepan heat oil on a medium or medium-low heat. Add garlic
and onion and cook until slightly tender and translucent.
Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful
not to let it burn. GRADUALLY add the water, stirring constantly.
With frequent stirring, bring the gravy to a boil and allow it to
thicken. Add pepper, mushrooms, wine and balsamic vinegar. If you
don't want to add wine, you might try a bit more balsamic vinegar or a red wine
vinegar in its place.
If the gravy is too thin (unlikely) add a small amount of cornstarch which has
been dissolved in some cold water. (Dissolving the cornstarch in water
first will prevent lumps.)
You can add more water to the gravy if you want a lighter gravy for certain
dishes. The flavor is very strong and can easily handle the extra liquid.
It's even better if you let it sit in the fridge overnight and gently reheat
it. This is great over a lentil loaf, biscuits, potatoes--just about
anything you would want to smother with a rich gravy! Enjoy!
Serves: Approx 4 cups. Preparation time: 15-20 minutes
<><><><><>
Vegetarian
"Chicken" Gravy
Recipe from Lorien Henson
Ingredients:
2 tblsp reduced-calorie stick butter/margarine
2 tblsp all-purpose flour
1/4 tsp veggie poultry seasoning
1/8 tsp salt
1/8 tsp paprika
1 cup low-salt vegetarian chicken-flavoured broth
Melt butter in a small saucepan over medium heat. Add flour, poultry
seasoning, salt, and paprika, stirring with a whisk. Gradually add broth,
stirring until blended.
Cook 5 minutes over medium-high heat or until thick, stirring constantly.
Yield: 6 servings (serving size: 2 1/2 tblsp)
Note: Chicken broth is the vegetarian chicken-flavoured powder (similar looking
to the name brand 'Bovril'). I've bought it in bulk from a large health
food store and I've also seen it available at regular grocery stores sold next
to the real chicken broth. Usually the directions call for 1 tblsp for
3/4 cup hot water, so add a bit more powder and 1/4 cup more water to equal 1
cup broth required for this recipe.
P.S. This gravy is awesome with mashed potatoes! In my family, there are
still a couple of meat-eaters and they really like this gravy, too.
<><><><><>
Wild
Rice and Sweet Potatoes
Recipe from vmh@intellicorp.com
Ingredients:
1 cup of cooked Wild Rice
1 cup of cooked Basmati Rice
1-2 uncooked sweet potatoes, cut into 1/2 inch pieces.
1-2 T fresh chopped parsley
Salt to taste. (I put quite a bit for this dish.)
I cook the rice together in a rice cooker with equal amounts of water.
Fill into plastic lunch box. Mix for cooking. Nuke for 10 minutes on high.
Note: This can also be made using a pre-cooked sweet potato. Then the nuke time
is reduced to 3 minutes for reheating.
Variation: I think this would be good with a couple of table spoons of orange
juice for extra flavoring added before cooking.
<><><><><>
Colorful
Corn Salad
Recipe from Erika Penzer - penzer@panix.com
Ingredients:
6 ears of corn
1 can of black beans
two roasted red peppers
Cook lightly 6 ears of corn (I put mine in-husk in the microwave for 4 minutes,
2 at a time). Slice the corn off the cob and put it in a bowl. Add 1 can
of black beans, rinsed (the medium-size can -- is that 10oz? I forget). Chop
two roasted red peppers (I roasted my own under the broiler, but jarred or
canned is probably fine too, just rinse them) in pieces about the same size as
a kernel of corn and add that to the bowl.
Dressing:
1/2 cup orange juice
1 tsp. garlic powder (or 1 clove fresh, crushed)
1/2 tsp. cumin powder
2 T. white vinegar.
juice of one lemon
Mix well and toss with the salad. Let sit at room temperature for an hour to
combine flavors.
<><><><><>
Garlic
Green Beans
Recipe from Robin S Wedeman - rwedeman@attmail.att.com
Beans:
3 lb cans French cut green beans or
2 small bags frozen French cut green beans or
3 boxes frozen French cut green beans
Marinade:
2/3 cup oil
1/2 cup sugar
5 cloves garlic, minced
1 tablespoon salt
Make one day ahead. If frozen beans are used, cook first. Mix marinade and toss
with beans. Heat thru before serving.
This makes enough for a crowd, but can be cut down for 2-4 servings.
<><><><><>
Cranberry
Sauce
Recipe from Sonja Jo Krenz-Bush - begonia@hardy.u.washington.edu
Ingredients:
1 bag of fresh cranberries
1 cup sugar
1 cup apricot brandy
a little bit of lemon juice (optional)
Wash the cranberries and pick out the bad ones. In an oven proof pan
(9x13 is a good size) mix the cranberries, sugar, and brandy. Cook for 2
hours at 350. Can be served warm but I find that they're best when
chilled.
<><><><><>
Applesauce
Spice Cake
Recipe from Jane Colman - jane@cse.lbl.gov
Ingredients:
1/2 cup molasses
1 cup applesauce
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking powder
1/2 tsp. baking soda
1 3/4 cup flour (I use whole wheat pastry flour)
2 tsp. ginger (optional)
Combine the molasses and applesauce in a large bowl. Combine remaining
ingredients and stir into the liquid. (If the batter seems very dry, add
a little more applesauce or a little water.) Bake in a nonstick or
pan-sprayed 8*8-inch baking pan, in a 350 degree oven, for 30-45 minutes or
until it tests done.
The optional ginger makes an acceptable gingerbread. I have also had
success leaving out the ginger and adding 3 or 4 tablespoons of cocoa (I guess
you could use carob) to make a tasty but not very sweet or rich chocolate
cake. If you use cocoa you might need to add extra sweetening, but that
depends on your taste.
<><><><><>
Tofu
Pumpkin Pie
Recipe from Robin
Ingredients:
1 can (16 ounces) pureed pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (10-12 ounces) soft tofu, processed in blender
until smooth
1 9-in unbaked pie shell
Preheat oven to 425 F. Cream the pumpkin and sugar. Add salt, spices, and
tofu, mix thoroughly. Pour mixture into pie shell and bake for 15
minutes. Lower heat to 350 F and bake for another 40 minutes. Chill and
serve. Don't use the low fat tofu, then the pie tastes like it was made
with tofu. This pie is soooo yummy, it will fool almost anyone. I made it last
Thanksgiving for my whole family, I am the only one, and everyone asked for
seconds. They begged me to make another one for Christmas dinner. Top
with non dairy topping and it will fool any pumpkin pie lover.
Serves: 8
Preparation time: about 1 hour + chilling time
<><><><><>
Hot
Holiday Apple Punch
Recipe from Karyl - cheesedelete@mindspring.com
Ingredients:
1 gallon apple juice (natural, unfiltered)
1 4 inch piece of vanilla bean
2 cinnamon sticks
2 Valencia or navel oranges (5 inch diameter or use 3)
organic
2 tbsp real vanilla extract
maple syrup (if really necessary) to taste
Slice the oranges into rounds. Split the vanilla bean lengthwise. Pour
the juice into a crock pot or stainless steel pot, add the oranges, vanilla
extract and bean, and cinnamon. Bring up to a moderate boil and hold there for
at least 15 minutes. Then reduce the heat to a simmer, and continue to cook 30
- 45 minutes longer. Add maple syrup if you must. May be kept warm all
day-just add more juice in small amounts each time.
Serves: 16 8oz
Preparation time: 1 hour
*´`³¤³´`*:»§«:*´`³¤³´`*:»«:*´`*´`³¤³´`*:»«:*´`³¤³´`*:»³¤³´`*:»§«:*´`´`*:»«:*³¤³´`³¤³´`
~2~
Rodeo Poll & Protest
Though
website polls often disappear before we can advise our subscribers, please give
the one a try at http://www.standard.net/opinion.html
While you're at it, let the Olympics committee know how cruel rodeo is to the
animals and that the last thing we need right now is the world seeing (and
emulating) our cruelty. How can we ask other nations to curtail their own
animal cruelty when we are so free to show ours to the world? Cruelty for
entertainment has no merit whatsoever.
As Steve Hindi of SHARK says:
Dear Friends,
I have returned from just over four weeks of travel, having made stops with the
Tiger in Atlanta (GA), Raleigh (NC), St. Louis (MO), Colorado Springs and
Denver (CO), Salt Lake City (UT), Las Vegas (NV), and Los Angeles (CA).
This was a long and productive trip. So much has happened, and is still
happening, I will write about it in a few posts over the next few days.
The Tiger's stops in Colorado and Utah were aimed at exposing the Olympic
rodeo. The truck grabbed a lot of attention from residents, the media,
and the Salt Lake City Organizing Committee. The Committee showed its
clout by trying to have the Tiger blocked by a utilities truck when we were in
front of Olympic headquarters, and then with a trumped up complaint to police
for allegedly obstructing traffic the next night.
Neither tactic worked. Fortunately, the police were very professional,
and they realized that this was not their fight. In fact, one cop shut
down attempts by rodeo hooligans to cause trouble.
The media loved the truck. One television station interviewed a man on
the street, and he said rodeo contestants should be roped and dragged just like
the animals. That's quite a comment from a place acknowledged to be rodeo
country! The Tiger showed people the truth, and they realized that rodeos
abuse animals.
As soon as possible, I will bring the Tiger back to Salt Lake City, well in
advance of the Winter Games in February. I think we really have a chance
to dump the incredibly stupid idea of an Olympic rodeo, but if not, at least we
will expose rodeo to the world media as the act of cruelty and cowardice that
it truly is.
Former Olympian Scott Hamilton's public letter urging the cancellation of the
Olympic rodeo because of animal abuse is a great development. I urge
everyone to write the Governor of Utah, the Salt Lake City Committee, and local
newspapers to let them know just what you think. Here is contact info:
Governor Mike Leavitt
210 State Capitol
Salt Lake City, UT 84144
801-538-1000
Fax: 801-538-1528
email: governor@state.ut.us
Salt Lake Organizing Committee
Mitt Romney
299 S. Main St., Ste. 1300
Salt Lake City, UT 84111
E-Mail: media.relations@saltlake2002.com
You can also send letters to the editor of the following local Salt Lake City
area newspapers. It is important to remember to include your full name,
address and telephone number. E-mail letters lacking full name, postal
address and daytime telephone number and those sent to other e-mail boxes will
be deleted. E-mail with attachments will be deleted.
The Deseret News:
E-mail: letters@desnews.com
Fax: (801) 237-2530
The Salt Lake City Tribune:
Email: letters@sltrib.com
Fax: 801-257-8950
Points to make:
Rodeo is NOT a legitimate sport, nor does it accurately reflect American
history, or the culture of the Salt Lake City region.
Animal protectors regularly demonstrate that rodeo animals are not provided
with proper care and treatment at rodeos, and that includes rodeos sanctioned
by the Professional Rodeo Cowboys Association (PRCA), which is putting on this
obscene exhibition of cruelty.
The PRCA has consistently refused to release documentation of its false claims
that animals are not injured in rodeos, because they know our video
documentation would expose their lies.
The vast majority of people do not support rodeos, or other forms of animal
abuse, and cruelty should have no representation at the Olympic games.
Here is a sample letter:
Dear Mr. Romney:
I am outraged and utterly repulsed at the thought of the Salt Lake Organizing
Committee including a rodeo as a part of the Arts and Culture Festival. There
is no "sport" in a rodeo, only cruelty. Rodeos do NOT
demonstrate either the US or Canada's western heritage. In fact, a rodeo
will embarrass both countries.
Animal protection groups regularly demonstrate that the PRCA's "humane
rules" are a public relations sham, and the PRCA will not release its animal
injury/death records, for fear of having them exposed as fraudulent.
I am part of the vast majority of the American and Canadian population who do
NOT support cruelty and violence. In closing, I urge you to dump the
rodeo from the Winter Games.
Sincerely,
Finally, and this is very important, please forward copies of your letters to
SHARK. You can E-mail us at <sharkintl@sharkonline.org>, or send
them to SHARK, PO Box 28, Geneva, IL 60134.
When the Tiger returns to Salt Lake City, we will bring copies of your
correspondence to show the media. It is vital that we demonstrate that
compassionate people are the majority.
Come on folks! Let's kick the rodeo animal abusers right out of the
Olympics!
Kindest Regards,
Steve Hindi
SHARK
shindi@sharkonline.org
*´`³¤³´`*:»§«:*´`³¤³´`*:»«:*´`*´`³¤³´`*:»«:*´`³¤³´`*:»³¤³´`*:»§«:*´`´`*:»«:*³¤³´`³¤³´`
~3~
Endless Lesson
by Donna Anderson - donna1994@delphi.com
I cannot look into a mother cow's eyes
without feeling her pain
Her children enter a vicious cycle
and from this what will she gain?
I cannot touch the fur of a fox,
the image of blood flows through my mind.
It's skin will be torn from its back.
Haven't we advanced further in time?
We are all as one with nature,
though humans do not realize.
We were put her to share this planet
and not to walk away from the pain in another's eyes.
*´`³¤³´`*:»§«:*´`³¤³´`*:»«:*´`*´`³¤³´`*:»«:*´`³¤³´`*:»³¤³´`*:»§«:*´`´`*:»«:*³¤³´`³¤³´`
~4~
Memorable Quote
"Arabs love the sheep eyes!
Turks prefer the testicles.
Koreans eat the dogs; puppies taste best.
Chinese enjoy the crunchy taste of pig ear.
Finger food? Ever eat monkey fingers?
We eat their body parts. MacDonalds?
That 'Whopper' contains the meat from 3-4 anuses.
You are what you eat !
~
Robert Cohen
http://www.notmilk.com
«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»
Susan Roghair - EnglandGal@aol.com
Animal Rights Online
P O Box 7053
Tampa, Fl 33673-7053
http://www.geocities.com/RainForest/1395/
-=Animal Rights Online=-
&
Advisory Board Member, Animal Rights Network Inc.,
not-for-profit publisher of The Animals' Agenda Magazine
http://www.animalsagenda.org/
The Animals' Agenda Magazine: WebEdition
«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»
(Permission Granted To Quote/Forward/Reprint/Repost This Newsletter In
Whole Or In Part with credit given to EnglandGal@aol.com)
* Please forward this to a
friend who you think
might be interested in subscribing to our newsletter.
* ARO gratefully
accepts and considers articles for publication
from subscribers on veg*anism and animal issues.
Send submissions to JJswans@aol.com
Return to the ARO Newsletter
Archives