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Guest post: Persimmon Takes On Humanity is a love letter to my fellow animal advocates

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Don’t lose hope. I know animal advocacy work can be heartbreaking and discouraging (so many animals are suffering, how do we save them all?), but your work is vital. You are literally saving lives.I have three dedications at the beginning of my new novel, Persimmon Takes On Humanity, one of which is to you, my fellow animal activists:

For all the remarkable people out there who are working tirelessly to make the world a more compassionate place. You inspire me.

You inspire me every day with your acts of bravery fighting on behalf of other animals. I know the work can be depressing. Often it feels like we’re battling insurmountable odds to make the world a kinder place. That’s exactly what the characters go through in my novel. The story follows a clever raccoon, Persimmon, and her team as they attempt three massive rescue missions of the animals trapped in a factory farm, a fur farm, and a circus, and since the book is meant to be educational as well as entertaining, it was my job to make sure I depicted what the animals in these facilities endure as accurately as possible.

In order to do that, I did months of research on each of these industries, and the constant barrage of animal abuse I witnessed shook me to the core. Some of the most disturbing content was the undercover investigation videos. I’d sit and watch footage of circus workers beating the animals to force them to do unnatural and painful tricks, and I would get sick to my stomach and furious. I wanted to jump through the screen, knock the bullhook out of those trainers’ hands and rush those poor elephants, tigers and other animals to safety. Clearly, I couldn’t jump through the screen, but what I could do was expose the truth through a powerful story.

So that’s what I did with Persimmon Takes On Humanity, and as I wrote the book, I used this upsetting content to put me in the mindset of these battered animals. I had a photo on the side
of my computer screen of a poor fox in a fur farm who had chewed his leg to the bone after having gone insane from the cramped conditions of his cage. I had the videos of the elephants being hit with bullhooks playing on a loop. Yes, I cried as I wrote, but I was telling their story and that’s what kept me going.

When I wrote the chapters for the rescue missions themselves, I felt elated, and I think as you (my fellow animal advocates) read this book, you’re going to feel just as ecstatic and reinvigorated in your own activism. After reading about the hell that animals go through in factory farms, fur farms, and circuses, you’ll cheer as Persimmon and her team of furry critters rush in to save other animals from this human brutality.

That’s not to say that the team is able to save every single animal or that there aren’t dangerous consequences to their missions, but they give it their all. They see injustice in the world and they risk everything to make it right. And that’s what we do as activists. We give everything we have to save these animals’ lives. And it’s a struggle every day. It’s frustrating, even debilitating at times. But it’s essential work and we are compelled to do it by some deep sense of decency.

So thank you to all the animal advocates out there for inspiring me. It gives me hope to know that there are so many dedicated people working together for this important cause. In return, I hope Persimmon Takes On Humanity inspires you.

Christopher Locke is an avid animal advocate who enjoyed a fruitful career in the television industry for more than a decade before pursuing his passion project, Persimmon Takes On Humanity, which is the first book in The
Enlightenment Adventures. Visit him online at Christopher-Locke.com, on Facebook.com/LockeAuthor and on Twitter @LockeAuthor.

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Product review: Silk Cashewmilk is creamy and delicious!

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Silk has a new non-dairy milk! It’s made of cashews, which we rightly celebrate as the king of nuts for its dairy-mimicking properties. It is so creamy!

Usually I drink unsweetened plain almond milk, so after Silk sent me some coupons, I picked up the unsweetened cashew milk. Silk also makes an “original” that has some sugar, and they’re releasing vanilla and chocolate flavors this summer. The chocolate cashew milk is going to be undrinkably rich, like seriously intense. In the meantime, though, you could make a hardcore hot chocolate with the plain.

But back to this unsweetened original. First I drank it straight from a glass, as I used to enjoy my skim milk as a girl. The cashew milk was thick and creamy, and if it had a real flavor, it was too subtle for me to catch.

Next, I dunked some Mi-Del chocolate snaps in it: perfection. Later, I assembled some overnight oats with muesli, ground flax, and cashew milk for the next morning’s breakfast.

At breakfast, I accompanied my overnight oats with iced coffee, to which I also added cashew milk. My (new! ooh!) apartment’s radiators are pretty strong, and a hot breakfast just makes me sweat, so I had to move up the warm weather breakfast menu a month. That said, the cashew milk was PERFECT in both dishes. My problem with overnight oats is getting the proportions right: If you don’t add enough liquid, the oats are dry; add too much liquid and they’re soupy. But with the cashew milk they were thick and creamy and gloopy, just the way I like them. And the coffee? Delectable.

I would definitely buy Silk Cashewmilk again. It’s a little hard to find right now, but you can use Silk’s store locator to see if it’s sold anywhere near you. I hope it is! It’s insanely creamy and mild. If you used to drink whole milk, you are going to flip. Nutritionally, it’s nearly equivalent to the almond milk; while the almond milk has more protein and fat, the cashew milk has more vitamin E, 50 percent of your RDA of B12, and 30 percent of your RDA of Riboflavin, aka vitamin B2. It’s B-vitamin rich, which is exactly what vegans need! I love this stuff!

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Animal News You Can Use: All about chickens

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It was a big week for chickens!

New York Times columnist Nicholas Kristof kicked it off by publishing a
potent piece
about the routine mistreatment of these birds, as exposed by Mercy For Animals.

Compass Group, the world’s largest food service provider,
announced
it’s getting rid of eggs from caged hens in its supply
chain, and with a shorter timeline than Aramark and Sodexo. These
announcements combined will improve the lives of 3.8 million animals a
year.

It’s not all good news for chickens, though. Sadly,
vandals killed several hundred thousand chickens at South Carolina
factory farms recently. I offer my

thoughts
about these particular animals’ fate compared to what normally happens to chickens.

But back to good news: HSUS’s plant-based trainings of food service directors and chefs continue to grow. Check out the
San Diego Union Tribune
coverage
of our latest symposium.

So, just how popular is it to eat more vegan food these days? The word “vegan” is now

outperforming Coke
in social media mentions!

P.S. Video of the week: The rat and cat who love each other.

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Celebrate spring with vegan dinner at NYC’s Louro!

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nettle dumplings good grief

Nettle dumplings! Get it!

We are so excited that our pal Emily Chapman, Louro sous chef, is holding another vegan dinner! The first one, back in October, was incredible: If anything, the menu undersold its deliciousness. So what’s coming for the first amazing dinner of spring?

Charred artichokes
Fried olives, crispy capers, marinated onions, salvitxada, parsley

Nettle dumplings
Water chestnuts, green garlic broth, chestnut oil

Chipotle plantain cake
Bulgur chorizo, green salsa, black bean tortilla purée, sour cream

Spiced quinoa and chickpea falafel
Mint chutney, chili yogurt, pea tendrils, Meyer lemon

Potato & mushroom pavé
Spring garlic, pearl onions, pickled beet purée.


Creamsicle

Orange sorbet, toasted marshmallow, granola crumble

Emily’s vegan marshmallows were incredible last time, and I’m so excited to see them making a return. Plus: fried olives! nettles! plantains! pickled beet purée! Emily says that as the dinner is fairly heavy, she’s going light on the dessert. I say, if it’s anything like the brilliance she brought to her fall supper, this spring dinner is going to be magical. If you’re in New York, you absolutely must come.

Emily’s vegan dinner starts at 7 p.m. on Wednesday, March 18. It costs $55 per person and you are welcome to BYOB; Louro also has a very nice full bar.

Louro is at 142 West 10th Street (between Waverly Place and Greenwich Avenue) in the West Village. To make reservations, call them at 212.206.0606.  See you there!

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Animal News You Can Use: A day for the history books!

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A great many of us in the animal protection movement will always remember where we were yesterday when we found out that Ringling Bros. Circus announced that it’ll end its use of elephants in the circus. The historic announcement reflects a vivid illustration of our society’s evolving attitudes about animals and our relationship
with them. Assuredly there will be many other
advancements our movement will achieve that may seem equally unlikely
to us now. As Nelson Mandela said, “It always seems impossible until
it’s done.”

Other progress this week: Food giant
Sodexo
announced it will eradicate eggs from caged hens from its supply chain. And the largest newspaper in Alabama ran a

potent story
about the abuse of chickens in the meat industry.

The pork industry could take a lesson from Ringling, however. It

declared
its plans this week to intensify its attacks on HSUS. Wayne
Pacelle’s response in the article sums it up: “These guys are living in
a fantasy land.”

P.S. Video of the week: Think pigs are the only animals who like mud baths? Check these elephants out!