November 2014
A Vegetarian Journal for Quakers and Other People of Faith
The Peaceable Table is intended for the mutual support, education, and inspiration of
people of faith in the practice of compassionate love for our fellow animals and Peaceful dining
A Glimpse of the Peaceable Kingdom
This picture of snuggling piglets and cat is from the website of a Dimitri Ganzelevitch. The text is in Portuguese, which I can’t read, but he doesn’t seem to give any information about the origins of his pictures.--GFE
--Contributed by Karen Borch
Editor’s Corner Guest Essay: Harvest Double-Talk
By Judy Carman
As I was harvesting tomatoes from my garden today, it occurred to me that many farmers, ranchers, fishermen, and hunters refer to killing animals as “harvesting.” Deers, ducks, cows, pigs, chickens, and especially fish are all “harvested” either to be eaten or used in some gruesome way. Why would they call that harvesting?
I think it is because the word harvest brings to mind reaping the beautiful, colorful, life-giving plants that we have sown. Each plant carries within it the seeds of the next season of plants to be sown and sown again. So to use that word to refer to animals who suffer terribly in the process of being “harvested” and who have no seeds to be planted once again in the soft garden soil, is to attempt to numb us all to the deadly truth. I imagine it helps those who are directly involved in the killing to numb themselves as well.
Harvest of Kindness
As we enter this season of gratitude for the harvest of plants in all their rainbow colors, let us send loving comfort to the animals who are so brutally killed as if they are unfeeling products useful only to gain a profit; and let us also send the Light of Truth to all those who continue to kill animals for profit and to those who purchase them. The season of harvest is a time to reap what we sow. The true harvest that they are reaping is violence that continues to harm them and the earth.
Thanksgiving Prayer
Divine Intelligence, Divine Love—we give thanks for this beautiful blue-green planet upon which we live and for the bounty of plants that sustain us. We ask for and see Divine Wisdom and Grace encircling each person who is involved in killing and eating animals. We see each of them, one by one, looking into the eyes of an animal near them. The hardness in this area of their hearts, the false words that try to veil the truth, the ignorance of the violence they are reaping—all fall away and their whole hearts are set free to love the animals as is their true destiny. We also offer profound love and gratitude to every single animal on earth: We are here for you. And we will not give up until you are all free from human oppression. It is then that humanity will at last harvest kindness and fulfilment, and live in peace with all of you.
--From Prayer Circle for Animals Newsletter 182. Used by permission.
Toward a Peaceful Thanksgiving Feast
Most people in our culture will be celebrating this Thanksgiving with a feast centered in a dead turkey from a factory farm via a slaughterhell, with no thought about what a turkey’s life is like in nature, or what the once-living creature on their table actually went through to get to her or his present place of dishonor.
“Domestic” (i.e., enslaved) turkeys still share much in common with wild turkeys, of whom there are now about a million living free in the US. Like their more fortunate cousins, the slaves still have needs for space to move freely out of doors, nest, fly short distances (especially the younger ones), roost, dust bathe, and forage for their food. Turkeys naturally live in small flocks, and form bonds with one another; they will attack a strange turkey appearing among them (reminding us of certain kinds of humans). During mating times, males spread their feathers in complex “strutting” behavior to impress females. Turkeys living in sanctuaries and/or as companion animals are curious, friendly, and affectionate, and love to be stroked and petted.
The suppression of all their natural needs in factory farms, including so-called “free-range” situations, creates great stress. Newly hatched turkey chicks search and call for their mothers, but never get that much-needed loving care. As with baby chicks, their beaks are painfully mutilated, without benefit of anesthetics, to prevent them from attacking each other in the unnatural conditions created by the system. The crowding together in flocks of thousands, and inability to forage, causes birds to peck feathers, often attacking others’ heads, which can quickly cause death. The artificial control of lighting also stresses them, and may make them blind.
Turkeys suffer greatly during transport and killing. There’s no such thing as “humane” turkey slaughter: it’s terrifying and agonizing for all of them. In the worst cases, the speed of the killing lines cause many turkeys (and chickens) who are flailing about--nearly a million every year--to miss the killing blade and be dropped alive into scalding water.
None of these horrors are necessary, either for nutrition or for savory foods for an autumn feast. They are part of a tradition; but traditions are made by human beings, and can be transformed by human beings into something infinitely better. In fact there are now many delicious and interesting alternative dishes, such as the one pictured here, including “meat” analogs for the non-cook, easily available almost everywhere in our culture.
For most children, compassion toward animals doesn’t have to be taught, only untaught. Which lesson are we teaching our kids this Thanksgiving? --Lorena Mucke and Gracia Fay Ellwood
--Photo of mother turkey and poults (chicks) by Kathie Brown. See Birding Is Fun
Unset Gems
“If your enemies are hungry, feed them; if they are thirsty, give them a drink . . . Do not be overcome by evil, but overcome evil with good.”--Paul of Tarsus, Rom. 12:20-21
(To the souls of animals whose body parts we see in supermarkets:) “I see you. I love you.”
--Judy Carman
NewsNotes
Animal-free eating is booming in Israel thanks to assertive work by vegan groups, and aided by the popularity of felafel as a staple. In just four years, the percentage of vegans has risen from 2.6% per cent vegetarian-and-vegan to 4 per cent vegan and 8 per cent vegetarian. See Vegan Boom . --Contributed by Benjamin Urrutia
If this trend continues, with fewer animals being killed, we may hope that the reduction of violent energy and increase of compassion in the spiritual atmosphere will result in a corresponding decrease of fear and of human-on-human violence in the Mideast area.
New Ship for Sea Shepherd
Sea Shepherd, the world famous vegan organization that sends ships out to save whales from whalers and engages in other life-saving missions, has been given a new sailing ship to serve as research vessel by actor and activist Martin Sheen. Recently christened by Captain Oona Rayolle, the R/V Martin Sheen will aid Sea Shepherd in launching a campaign to rid the seas of the many fragments of plastic, net, and other trash that are killing so many sea animals. See Martin
--Contributed by Judy Carman
Recipes
Mediterranean Baked Sweet Potatoes
Simple, 30-minute baked sweet potatoes topped with roasted chickpeas, a simple garlic-herb sauce and a parsley-tomato salad. Delicious, fresh, healthy, and naturally vegan. Serves 4.
4 medium sweet potatoes*
1 15-ounce can chickpeas, rinsed and drained|
1/2 Tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
Optional: Pinch of sea salt or lemon juice
Garlic Herb Sauce
1/4 cup hummus (or tahini)
juice of 1/2 lemon (~1 Tbsp)
3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
3 cloves garlic, minced
Water or unsweetened almond milk to thin
Optional: Sea salt to taste (I didn’t need any)
Toppings (Optional)
1/4 cup cherry tomatoes, diced
1/4 cup chopped parsley, minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees and line a large baking sheet with foil.
Rinse and scrub potatoes and cut in half lengthwise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another sheet depending on size).
While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
Once sweet potatoes are fork tender and the chickpeas are golden brown --roughly 25 minutes-- remove from oven. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
Additional side ideas might include hummus or pita chips. Enjoy!
--Dana, the ”Minimalist Baker” See Baker Permission to reproduce sought.
Crunchy Nut Casserole
1 cup shredded cheddar-style vegan cheeze, Daiya or Follow Your Heart (Daiya melts, the other doesn’t)
1 cup (unsalted) broken nut pieces
1 cup cooked brown rice (1/3 cup rice cooked in 3/4 cup water for 20-25 min.)
1 cup chopped onions, sautéed
3 medium cloves garlic, finely chopped
1 ½ tsp. poppy seeds
2 ½ tsp. flax seed meal or Egg Replacer
2 ½ T warm water
¾ tsp. seasoned salt
2-3 T. chopped parsley
Heat oven to 350 F. After putting the rice on to cook, add the 2 T. hot water to the flax seed meal in a teacup; stir and let stand. I put the nuts in a bag and break them up with a rolling pin. Chop and shred and sauté other ingredients as indicated; stir together, adding the jelled flaxseed meal last, and stir again until ingredients are damp. Turn into lightly oiled casserole dish and top with chopped parsley. Cover and place in preheated oven for 15 or 20 minutes; remove lid and continue to heat for 5 minutes more to get a slightly crusty top. Serves 2 or 3.
This is a very special Thanksgiving entrée; turkey flesh could never compare with it. I found it in its original form (calling for eggs), as “Christmas Nutmeat” in my ancient (1967) much-stained Complete Vegetarian Recipe Book by English chef Ivan Baker, whose works go back to the ‘thirties and ‘forties of the last century.
The last time I made it, about 20 minutes in I found to my horrified astonishment that I was out of onions. Unheard-of! All my close neighbors were out to dinner or equally onion-less, so I used shredded cabbage instead and added the garlic. I was pleased to find that thanks to the latter, it tasted even better than before.
In the unlikely event that you are taking a drug test the next day, leave out the poppy seeds! They won’t give even the faintest high, but, according to Michael Greger, M.D., will register on the test.
--Gracia Fay Ellwood
Book Review: Never Too Late to Go Vegan
Never Too Late to Go Vegan: The Over-Fifty Guide to Adopting and Thriving on a Plant-Based Diet. By Carol J. Adams, Patti Breitman, and Virginia Messina. New York, NY: The Experiment. 2014. xvi + 352 pages. $16.95 paperback.
The subtitle of this delightful book accurately gives the gist of what it’s about: "The Over-50 Guide to Adopting and Thriving on a Plant-Based Diet." If you're in the latter half of life, there's all the more reason to follow the healthiest and most compassionate known menu at home and away from home, both for your own sake and for the example that you, as a respected elder, can set for the younger generation--unless, as is increasingly the case, they are ahead of you in this area. In any event, try it at any age, and learn from these writers how to make food choices fun. The pages are enlivened with first-person stories by the authors and friends of their experiences of vegan cooking, eating out, dealing with relatives, holiday dinners, and the like--some amusing, some poignant, all packed with great insights on how to handle each situation.
The authors point to the many older people who say, in looking back, "I wish I'd had the courage to live a life true to myself, not the life others expected of me." But of course, in something as intimate as eating, you still can. At the beginning of chapter 2, the authors list "Things to Know As You Become Vegan," such as "Becoming vegan is easier than you think," "Restaurants are usually accommodating and it's okay to ask for what you want," and "Resources abound." And do it your own way. They do not hesitate to quote the distinguished professor emeritus of biology and ecology at the University of Colorado, Marc Bekoff (who has been reviewed in past issues of PT), who gradually became 100% vegan: "Do it slowly. Don't go 'cold tofu.' Start cutting back. . . Monitor how you feel." Some, however, can and do adapt more quickly.
Carol J. Adams In dealing with critics, they cite author Deborah Day Poor regarding the "please disease," through which we surrender our own integrity and well-being by compulsively putting others' feelings and perceived needs ahead of our own. Often the others' attitudes are not as big a thing as we may think, if we explain ourselves and our reasons with kindness and honesty, and assure that our practice puts no burden on them. A good example of such sensitivity is bringing a vegan dish to a dinner.
Sometimes, of course, there will be resistance, a topic Carol Adams dealt with very eloquently in an earlier book, Living Among Meat-Eaters. One basic reason for resistance is that some people feel judged by another's different choice, and immediately move into a defensive mode, or even counter-attack what they--probably wrongly--perceive as an attack on themselves through their eating habits. As these authors put it, Until a vegan enters a room, the others aren't meat eaters; they are simply eaters (italics in original). Our presence causes them to have consciousness about what they are eating; they suddenly realize it was a choice, and they could have chosen differently. This makes many feel uncomfortable.
They are also likely to associate veganism with extreme austerity, as though we live on nothing but beans and rice. Virginia Messina and friend
One answer is to slip them some delicious vegan food without letting them in on the secret, at least until after they've eaten it. As Carol Adams put it, "People are perfectly happy eating vegan meals as long as they don't know that's what they are doing." But sometimes the only response is to redirect the conversation and not become defensive yourself. And "understand that you aren't the cause, nor are you the solution, to someone's defensiveness and anxiety." (p. 140)
Compassion for farmed animals is an important aspect of the motivation of the authors and of many of the other persons whose stories of going vegan are included. For example, Virginia Messina remarks that people are sometimes surprised to learn that she, a dietitian, went vegan for the animals. In fact she was a dietitian for some years, in good health despite eating animals, before adopting a vegan diet. Patti Breitman says she “became an activist because I believe that the animals that have no voice can use my big mouth.” She cites Elie Wiesel (while acknowledging that he was referring to humans): “We must take sides. Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the Patti Breitman tormented” (pp. 42, 43). Carol Adams has written ground-breaking books on issues of compassion and violence regarding animals and humans.
Never Too Late to Go Vegan continues with chapters on family traditions and holidays, and on veganism in caregiving and assisted living situations. By now, though, many readers will be ready for the recipe part. True, there are readers who get frustrated with the way recipes seem to take up many pages of any book on vegetarianism or veganism, but for those who are just moving into the way of life--perhaps at over fifty--the cookery guides are bound to be helpful. And, as with so much else, these writers make food formulas practical and fun, with entertaining as well as helpful comments. Their neat lists tell us what is everyday and what is festive, what is quick and easy and what are for "when you feel like cooking" and want to try something new and interesting.
I hope, incidentally, I've made it clear that this book is not just for those over fifty, but for anyone who wants a pleasant and helpful introduction to the vegan life, at whatever age. The authors write with an awareness of the particular needs and challenges of older people. But just as there are precocious children who will read at age eight a book meant for twelve-year-olds (or adults), so this volume is for anyone smart enough to inquire into the subject matter. Whoever and wherever you are, and of whatever age, pick it up and start flipping through it; the chances are you won't be able to put it down.
--Robert Ellwood (over fifty and liking it!)
Book Note: A Path Appears: Transforming Lives,
Creating Opportunity
A Path Appears: Transforming Lives, Creating Opportunity. by Nicholas D. Kristof and Sheryl WuDunn. New York: Alfred A. Knopf, 2014. $27.95 hardcover. 383 pages.
This work by Nicholas Kristof, distinguished New York Times reporter and columnist, and Sheryl WuDunn, sometime Times editor and correspondent, a husband and wife team, offers a truly inspiring vista of opportunities for charitable and appropriate development work in the troubled world of today. Putting particular emphasis on what has been and can be done by ordinary but highly motivated individuals, from a nine-year-old girl who raised money for safe wells in Africa to the Greystone Bakery in New York, which employs the homeless and formerly incarcerated, the authors show that indeed paths to doing good appear for those who truly look for them.
This volume, regrettably, does not deal with animal charities or concerns directly. (Writing a similar animal-focused book would be a great project for the right person.) A chapter on the struggle to secure balanced, nutritious school lunches touches on some of our issues. But the main value of this fascinating book is inspirational. It shows how people can be awakened to concerns, can get started, and can go from small to big in the scope of their projects. Many have gone down the same paths in animal and dietary work; there is room for many more.
--Robert Ellwood
Poetry: John Hall Wheelock, 1886 - 1978
Herring-Gull
Run seaward, launch upon the air, and sound your desolate cry
Over these shores and waters; the wind on which you rest
Air-borne, as sea-borne on the ocean’s undulant breast,
Buoys you on, hunting the waste with hungry eye.
Are there, beyond these crowded shores, beyond your call
And waiting your return to their sandy bed,
Young, ravenous beaks strained skyward, gaping to be fed?
A need is on you, a great need is on us all.
Balance upon the wind, send out your desolate cry
To the four corners of the waste, your clamor is
The clamor of life in bondage to the old necessities--
Torment that is the thrust of some immortal joy.
--Photo of Herring-Gull by Andreas Trepte; see Trepte.
Issue copyright © 2014 by VegetarianFriends
The Peaceable Table is a project of Quaker Animal Kinship / Animal Kinship Committee of Orange Grove Friends Meeting, Pasadena, California. It is intended to resume the witness of that excellent vehicle of the Friends Vegetarian Society of North America, The Friendly Vegetarian, which appeared quarterly between 1982 and 1995. Following its example, and sometimes borrowing from its treasures, we publish articles, reviews, essays, and poetry for toe-in-the-water vegetarians as well as long-term ones.
We manage on the traditional shoestring budget, with most funds for domain name, server, and advertisements coming out of our own pockets; so we welcome donations (we’re tax-exempt) either by PayPal or check. Make checks out to Quaker Animal Kinship, and send to treasurer Robert Ellwood, 14 Krotona Hill, Ojai, CA 93023.
This journal is intended to be interactive; contributions, including illustrations, are invited for the next issue. Deadline for the December, 2014 issue will be November 26. Send to graciafay@gmail.com or 14 Krotona Hill, Ojai, CA 93023. We operate primarily online in order to conserve trees and labor, but hard copy is available for interested persons who are not online. The latter are asked, if their funds permit, to donate $12 (USD) per year.
Website: www.vegetarianfriends.net
Editor: Gracia Fay Ellwood
Book and Film Reviewers: Benjamin Urrutia and Robert Ellwood
NewsNotes Reporters: Lorena Mucke, Marian Hussenbux
Recipe Editor: Angie Cordeiro
Technical Architect: Richard Scott Lancelot Ellwood