From high rise apartments to dirt huts... billions of humans awoke on Thursday morning the 15th of April 2010 just like every morning on planet earth and began their day by eating someone's flesh or drinking another species milk.
Imagine however about 60 men and women on this very same morning waking up from a night of sleep, leaving their comfortable homes and driving hundreds of miles-----to rescue and save the lives of former food animals.
This is exactly what the many caring volunteers and committed staff from Animal Acres did as they rescued 150 neglected nearly starving farmed animals from a dilapidated property near San Diego.
The volunteers had to make a “human fence” to herd the animals uphill to the trailers.
The rescue – under the direction of the Shelter Manager, Frank Allen took four days in total.
Over 50 dedicated volunteers showed up for this effort and the rescue would not have been possible without their hard work and commitment.
But with all that said and done it does not seem out of place to also briefly examine what is at work here and to notice the compassion and commitment of people who care and act so much differently than most other humans do.
Most humans ignore altogether the plight of farmed animals in order to have an obstacle or a veil so to speak, remain.
Without an ignorance the complicity in killing would have to be faced head on which would be a far greater challenge than most people are willing to deal with.
Yet there are those people who care enough to find the strength... to do what needs to be done because they have also found a place in their heart to love. To care.
And in their capacity to act on this love and compassion what is given back to the world is multiplied ten fold. For what comes back to the farmed animals here for instance is not merely love and a chance for a new life but also their dignity as living individuals, which, when they were seen only as property, ceased to exist.
For everyone who volunteered, donated money and have gone vegan, you are a sanctuary.
Over 150 animals are needing to be given sanctuary this week - and we need you to make their rescue possible with your donation today. Currently, all available Animal Acres membership funding is used to provide quality care for the existing sanctuary residents. We are not a large, well funded group, we do not have funds "in reserve", and we simply cannot act unless you act, now.
(Here above) the Animal Acres goat resident in charge of new goat greeting committee.
An Animal Acres security rooster (above)
watching over the new evacuation site.
Please click link Here
It’s really hard to find a good prepared vegan polenta crust for pizza, yet it’s soooo easy to make. Don't be intimidated thinking you'll have to stand over the stove stirring constantly for an hour. With this easy-shmeasy polenta crust, you whip it up, cover it and walk away. The polenta takes the shape and size of the pan you cook it in and browns up in the oven on a cookie sheet. Simply top with your favorite sauce and toppings, or follow the recipe below for a perfect vegan polenta pizza!
2 cups organic polenta or cornmeal
4 cups water or vegetable broth
1 tsp sea salt
tiny drizzle of olive oil
Bring water or broth to a boil in a 10 or 12-inch diameter pot with sea salt and olive oil. Whisk in polenta slowly until it’s all incorporated. Give it a stir for about a minute, then turn the heat to low, cover the pot and leave it for 40 minutes.
Turn off the heat and allow to sit for another 10 minutes. Turn the pot upside down, carefully dropping the polenta onto a cutting board, and slice it through into two equal round pizza crusts.
Bake on a cookie sheet for about half an hour at 350 or until crispy around the edges.
Heirloom Tomato Sauce:
This can be made in advance. Quarter a pound of heirloom tomatoes and place face up on a lightly oiled roasting pan. Drizzle with a tiny bit of olive oil and sprinkle with sea salt. Add 6-8 whole cloves of garlic and roast about half an hour or until lightly caramelized.
Pulse with an immersion blender or mash with a fork. Add your favorite seasonal fresh herbs.
Slice and chop any and all of your favorite seasonal market veggies and herbs and/or the following:
Maple Shiitakes - in a frying pan on medium, toss sliced shiitakes with a little splash each of tamari and maple syrup.
finely sliced red onions, zucchini rounds, Tofurky Italian sausages
Herbed Cashew “Cheese”:
1 cup organic cashews (you can used almonds as well, just soak them overnight in spring water)
1/2 lemon, juiced
1 tsp Himalayan sea salt
1 tsp fresh basil or your favorite seasonal herb
1/4 cup spring water
Blend all ingredients in a food processor and add water slowly until a thick, cream-cheese-like consistency is formed. You want to be able to form little “cheeseballs”, so careful not to add too much water.
Taste and adjust seasoning to your liking. (I enjoy a clove or two of garlic and sometimes more lemon juice, depending how juicy the lemon is;) Use a teaspoon to form little balls to arrange on your pizza.
Bake pizza for another 10 minutes just to heat toppings. Garnish pizza with whole fresh basil leaves.