Thursday, October 15, 2015

Ethical Behavior



          Let's consider the ethics of these two images. The turkey vultures are eating an animal that died naturally or accidentally, whereas the family is eating a docile, defenseless animal that was murdered. The turkey vultures need to eat the animal in order to survive, while the humans are eating merely for pleasure.

Furthermore, we humans did not even have the nerve to confine the pig, stun her with electroshock, hang her upside down, and then slit her throat. Instead, we had someone else do this for us, in secret, so we wouldn't feel bad.

If you do still eat meat, please go to a farm and meet in person the animal you intend to chew on and consume. Sit with him or her for an hour or so, and look into her eyes. Feed her from your hand. Pet her. Then offer to kill her yourself. See if then you can set your table and serve her to your family.

Perhaps the most stunning difference between the two pictures is that while vultures act mostly by instinct, human beings have a Conscience which continues to tell us where the truth is. We are coming to see that all animals deserve to be inside our circle of compassion. Animals feel and have strong preferences, they want to live and be comfortable, and they trust us to take care of them.




Wednesday, June 11, 2014

Loss of Self-hood


When viewing these two pictures, which chicken's welfare might we care about more - one of the chickens among the mass of chickens, or the one being cuddled by this beautiful little child? If the white chicken became snagged on a wire, or were trapped, might you rush to help it? What about one of the ones in the factory?

It's well known that human beings are challenged when it comes to feeling compassion for multitudes, even if the multitudes are human beings. And this is yet another problem with factory farms. Even when we're allowed to see photographs of the living conditions - and the horrific transport and slaughter - each individual is in a sea of other individuals, and our brains go numb with it.

We need to stop. We need to quietly consider the feelings of another living creature. If we had a pet chicken, and she sat on our lap while we read, and ate a banana from our hand, and followed us around the yard, would we turn on her and strangle her, slit her throat, and eat her? If not, what right do we have in eating any chicken? Each chicken we eat WOULD sit on our lap, eat from our hand, and cock her head at us with curiosity, if we offered her the chance. 

These are living creatures who want to live. When I ate chicken, I never thought about this. I never thought about the fact that someone had to confine a beautiful bird in practically a straight jacket, sear her beak off, and then sometime later snatch her in terror and murder her, cut her up, and package her. But now nothing could be more obvious. 


Thursday, May 8, 2014

The Circle of Compassion




I recently had supper with a friend and mentioned that I feel like an abolitionist. I can't help but see a glaring injustice and horrifying cruelty toward a group of fellow beings, while others don't quite see it yet. She responded with, "Caitlin, I don't think it's like being an abolitionist. Animals just aren't as important as people."

I wondered after dinner why it is that people feel this way, and I think it's because animals can't talk. Well, obviously they can talk, but not in a language we can understand. Without language, their concerns can be ignored. So I think I understand now why I'm so drawn to protecting animals. It's because they're the ultimate victims. They're entirely innocent and have no human voice to plead for mercy. And in the case of domesticated animals, we're the ones who bring them into the world, so the way we treat them tells us in no uncertain terms who we are.

Comparing animal activism to abolitionism or the civil rights movement or the women's movement offends some people because they think it debases people. But in my mind, it in no way debases people, but only elevates animals. And by elevating animals, we in fact elevate people!

I advocate for animals for animals' sake, but also to help open and expand the human heart. My own heart has been opening, slowly for a couple of decades, but most especially in the last two years. I had no idea how animals were treated on factory farms, and I never thought about them in experimental labs. They were simply off my radar. But once you see the truth, your heart changes, your sensibilities change, and there's no going back.

The abolitionist movement, the civil rights movement, the women's liberation movement, all permanently changed our core beliefs. New values then were passed onto our children, and there's no reversing these things. The animal rights movement is happening right now and will widen our circle of compassion even further, and forever.

Every time we bother to stop and respectfully observe an animal, without exception, we're surprised and even amazed at his intelligence, his ability to communicate with his own species, and his clear desire to live unmolested. The more we look, the more we see.

We will look back on these times and find it absolutely beyond belief that a human being once didn't love and respect every animal - that he forced them into crates, ignored their screams for help, raped and mutilated them, experimented on them against their will, butchered them and ate them. Even now, these things are only done in utter secrecy. Can you imagine your neighbor doing these things next door? We're on a continuum, and the times, they are a changin'.


Wednesday, April 16, 2014












Why might you eat one of these animals and not the other? Certainly we know pigs are just as smart. And we know pigs suffer just the way dogs do. Why not treat a pig with as much respect as a dog?

Pigs are completely sweet, innocent beings. Please remember that when you fork prosciutto, bacon, or spiral ham on your plate, you've slashed a terrified, tortured animal across the throat and watched her gush pools of blood all over the floor while she screams and writhes and kicks. Is this the best we can do?

Ham is not meat. It's a feeling being, just like a dog, who wanted to live, and breathe fresh air, and sleep in a soft bed at night.

Tuesday, April 15, 2014

Book Review: No More Bull!

Howard Lyman is a fourth generation cattle rancher who took over his small organic family farm and transformed it into one of the biggest cattle farms in America. This required him to use heavy pesticides to reduce the flies and dope his animals with antibiotics. After getting cancer and being paralyzed from the waist down, he had time to reconsider what he was doing to the land, to his animals, and to the health of Americans. He's now a lobbyist in Washington and speaks tirelessly all over the country, passionately advocating veganism.

No More Bull has the candor of a mad cowboy (which is the title of his first book) and shows you the ugly truth of factory farming, plain and simple.

The second half of the book is a collection of over 100 recipes. If you still think you're sacrificing something by eating vegan, these recipes will finally turn this silly notion on its head. Vegans are actually luxuriating in gustatory rapture, feasting on scores of rich flavors and textures, and enjoying a far more sophisticated repertoire than a typical menu with meat.

This book offers so much hope and inspiration.

Friday, April 4, 2014

Look No Further

Here is Heidi Swanson's 101 Cookbooks Blog! This is an amazing collection of vegan recipes - all free, all beautifully photographed, and narrated with easy guidance and encouragement. Thank you, Heidi Swanson!

Heidi Swanson is a best-selling cookbook author, photographer, and writer who has helped to put the glamour into natural food eating.

101 Cookbooks is an online goldmine! Sumptuous eating any day you want it.

And here's a link to her best-selling cookbook, Super Natural Cooking.



From Heidi's Blog, 101 Cookbooks:

Baby Fennel and White Bean with Lemon Medley

Avocado Coconut Oil Tartine





                You get the picture!



Moroccan Carrot and Chick Pea Salad

TLT Sandwich (tempeh, lettuce and tomato)
Most requested recipe of all time!

Saturday, March 22, 2014

Pumpkin Chip Cookies


I have a friend who shows up at our door bearing delectable baked goods for my family. She always makes up an excuse, but really she just has a heart of gold and loves to bake, so we're the lucky recipients. Ever since these were introduced to us, our family's been hooked. Now we make them for other people, and several have told us that this is their all-time favorite. 

This recipe makes a big batch, so it's great for a crowd. Always a huge hit!




(Wet)                                              (Dry)
1/2 c. vegetable oil                            2 1/2 c. white flour
1/2 c. granulated sugar                      2 tsp. baking powder
1/2 c. dark brown sugar                    1/2 tsp. baking soda
1 15 oz. can pumpkin                         1/2 tsp. salt
1/2 c. unsweetened apple sauce         1 tsp. cinnamon
1 c. mini chocolate chips                    3/4 tsp. nutmeg 
                                                         1/2 tsp. ginger
                                                         1/4 tsp. cloves
                                                         1/4 tsp. allspice

Mix wet and dry ingredients together separately and then combine. Spoon-drop onto a baking sheet and bake at 375 for 10 minutes or until cookie springs back when touched with your finger.

Friday, March 21, 2014

Apple Carrot Muffins

These are really scrumptious, with their kick of ginger, splash of orange zest, and smooth-flavored flax seed. And each muffin consumed will add 23 minutes to your lifespan!

Blend in a blender:

3 large apples, cut and cored but not peeled
2 medium carrots
1 c. soy milk
1/2 c. apple sauce
1/4 tsp. almond extract

Sift together:

1 c. white flour
1 c whole wheat flour
2 Tbs. corn meal
2 Tbs. flax seed
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. salt

Combine the wet ingredients with the dry and then add the orange zest. Bake at 350 for 22 minutes and test with a toothpick. Particularly comforting with hot tea.

Peanut Butter Sweet Potato Cookies


These cookies have a lovely orange color and are smooth and not overly sweet. For extra indulgence, you can drizzle them with melted chocolate chips. Either way, they're the bomb! 





Combine in a blender:

1 c. unsweetened apple sauce (best to put this in the blender first so it's at the bottom)
1 large sweet potato, peeled, quartered, and softened in the microwave
1 medium carrot
1/2 c. unsalted peanut butter
1/2 tsp. almond extract


Sift together:

2 1/2 c. white flour
1 c. granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Combine wet ingredients with dry, and then mix in 1/2 c. finely chopped peanuts.

Drop scoop onto a baking sheet and bake at 375 for 10 minutes, more or less. Serve with your favorite cold milk (non-dairy, of course!)