vegblogroll

I was browsing the internet, searching for information about beans, and I found The Bean Institute. This website, beaninstitute.com, has a wealth of information about beans as well as plenty of recipes.

Here are some facts I learned about beans from the website:

“Bean consumption is associated with lower body weight and smaller waist circumference.”

Beans are a low glycemic index food.

“People who eat beans four or more times per week have a 22% lower risk of coronary heart disease.”

Frequent bean consumption has been associated with reduced risk of developing diverticulitis and colorectal cancer.

“In a recent multicultural study, the consumption of beans was shown to be the only dietary component related to longevity.”

Beans provide a good source of protein at minimal cost relative to the production of animal protein sources.

So now you’re probably thinking, “beans are great but where are the recipes?” OK, I got you covered.

Here are some recipes from The Bean Institute: Vegetarian Chili >> 3+3 Bean Salad >> Black Beans with Grilled Onions and Roasted Peppers >> Fiesta Salad >> Simple White Bean Salad >> Northarvest 3 Can Chili >>

And here are two recipes from The Bean Institute that I have modified to make vegan:

Bean and “Sausage” Stew

1/2 pound veggie sausage (such as Tofurky or Field Roast) a 15.5-ounce can of navy beans w/liquid 1 large onion, sliced a 15.5-ounce pinto beans w/liquid 1 cup sliced celery 2 cups water 2 cups sliced, peeled carrots

Using a nonstick pan or a light spray of cooking oil, heat a large skillet. Slice veggie sausage into rounds 1/4 inch thick and pan-fry until brown. Add onion and continue cooking until onion is light brown. Add the rest of the ingredients to the sausage-onion mixture. Cover and simmer 45-60 minutes.

Fresh Vegetable Bean Soup

28 ounces of vegetable broth 2 Tablespoons olive oil 1 medium onion 2 stalks celery 2 carrots 1 cup fresh or frozen green peas a 15-ounce can beans (whatever you like) ¼ cup rosmarina or other small pasta 1 Tablespoon dry basil ¼ teaspoon thyme

Pour broth into a 2-quart saucepan. Heat to a simmer. Meanwhile heat a medium sized skillet. Add olive oil. Add fresh vegetables to the skillet in the order they are listed and prepared. Stir occasionally to cook evenly. Clean and finely chop onion. Clean and chop celery. Peel carrots and chop. Cook another 3-5 minutes. Add cooked vegetables, peas, beans and herbs to broth. Simmer for 30 minutes.

For more bean recipes check out the recipe search here at Vegan Soapbox >>

Three activists who traveled to Chicago for mass protests against NATO have been arrested and charged with “terrorism” in a case that is representative of a pattern of government misconduct.

This most recent case is nearly identical to the arrests preceding May Day demonstrations just weeks ago, and many others in which the FBI played a critical role in manufacturing “terrorist” plots in order to disrupt and discredit progressive social movements.

Details of the case are sparse, but Brian Church (22), Jared Chase (27), and Brent Betterly (24) were arrested on Wednesday and charged with conspiracy to commit terrorism, providing material support for terrorism and possession of an explosive incendiary device. Two other protesters, Sebastian Senakiewicz and Mark Neiweem, have been arrested on unrelated explosives charges.

The arrests came in the leadup to NATO protests in Chicago. Chicago cops and the FBI warned the public that “self-proclaimed anarchists” were about to attack Barack Obama’s re-election headquarters and the home of Chicago mayor Rahm Emanuel with molotov cocktails. As tens of thousands of people took the streets in protest, the terrorism arrests stole headlines and sent a message, both to the movement and to the public.

According to court documents, the FBI and local police began a “covert investigation” in early May. The government says the defendants are “self-proclaimed anarchists, and members of the ‘Black Bloc’ group, who traveled from Florida to the Chicago area in preparation for committing terrorist acts of violence.”

This allegedly includes preparing molotov cocktails along with obtaining a mortar gun, swords, hunting bow, throwing stars, shields, gas masks and brass knuckles. At one point in the investigation, Church allegedly said that if a cop was going to point a gun at him, he would be “pointing one back.”

According to the police, danger to the public was imminent.

However, undercover cops and FBI agents were there, by their own admission, every step of the way. According to defense attorney Michael Deutsch, three undercover cops nicknamed “Nadia,” “Mo” and “Glove” befriended the defendants on May Day. And 2 of 9 people arrested were themselves undercover agents.

“From our information, the so-called incendiary devices and the plans to attack police stations — that’s all coming from the minds of the police informants and not coming from our clients, who are non-violent protesters,” Deutsch said.

PATTERN OF REPRESSION

This case is nearly identical to other high-profile “terrorism” arrests that occurred just prior to mass non-violent protests. For example:

• Cleveland 5 — just a few weeks ago, and days before national May Day protests coordinated by the Occupy movement, the FBI announced the arrest of activists on terrorism charges for plotting to destroy a bridge. FBI informants and undercover agents had a heavy hand in creating the alleged plot.
• RNC 8 — leading up to the 2008 Republican National Convention, 8 local organizers were arrested and charged with “conspiracy to riot in furtherance of terrorism.” Charges were all later reduced to a misdemeanor carrying no jail time.
• Bradley Crowder and David McKay — arrested and accused of “terrorism” days before RNC protests. Activist-turned-informant Brandon Darby coaxed the two into plans for molotov cocktails (for more on this plot, see the excellent documentary Better This World).

All of these cases share key elements:

1. FBI infiltration, and reliance on government informants to manufacture the “plot”
2. Terrorism charges
3. Labeling the defendants “self-proclaimed anarchists” (not only in the press, but in court documents). [Here is a bit more on the demonization of anarchism.]
4. Unveiling the “domestic terrorism” arrests days before key protests

A SHIFT IN INTIMIDATION TACTICS

It’s nothing new to see widespread police misconduct and abuse in the days leading up to high-profile demonstrations. Anyone who has been to a few — whether it’s WTO, World Bank, IMF, or the Democratic and Republican national conventions — can see the pattern. In the late 90s, this often meant police raids of Indymedia centers, or evictions of community spaces on specious “fire code violations.” Cops take equipment, make a few arrests of “leaders,” and try to remind the rest of the protesters who is in charge.

In the last several years, though, that decades-old model has been transforming. All the old tactics are still there. But now the message is being sent not just through arrests or police violence, but through the FBI working with local cops to infiltrate and disrupt protest groups, provoke and coordinate illegal activity, and then charge some activists with “terrorism.”

The activists arrested in Chicago and Cleveland are going to have a very long, difficult time ahead. It’s important to support them and remind them that they are not alone. But it’s also critical that we recognize that they are not the only targets of these tactics.

These arrests, and many others like them, are not about thwarting a “terrorist plot.” They are preemptive attacks on radical social movements in order to instill fear in protesters (that they too could be targeted) and instill fear in the general public (that the “99 percent” are really “self-proclaimed anarchists” and “terrorists”).

Plant a seed in the common ground between vegan and nonvegan: common sense in common ground.

There’s a great interview in the Pheonix New Times with a woman named Natalie Morris. She really “gets it.” What I mean by “gets it” is that she understands the place where vegans and nonvegans share common ground. Take a look:

CB: So do you “flex” and eat meat when it’s organic or humanely raised?

NM: You could say that. I hate the label “flexitarian” or even “vegetarian” to be honest. I’m not either and don’t claim to be. I just don’t eat meat, or seafood for that matter. Most call me vegetarian because its easier for them but I have to specify; I WOULD eat meat if given the ideal opportunity. I’m not against it. For me, the ideal opportunity is having meat that I believe has been humanely raised, has not had any environmental impacts and hasn’t harmed any foodworkers in the process. But in today’s meat industry, that’s asking a lot, even of the smallest and most well-intentioned ranchers and fishermen who are tied down to the laws set forth by the USDA and other government organizations. Bottom line- I will eat meat but I want to see firsthand what’s happened on the farm, that’s just not going to happen most of the time and I’m not willing to take everyone at their word. Meat has too much of an impact on our eco-system to take these things lightly.

Personally, I would not eat animal flesh no matter how compassionately the animal was raised and slaughtered. But the fact is that many people would. And the fact is, many peole only eat animal products now because they believe that animal products are produced in ways that are not unreasonably cruel. They’re wrong about that; most animal products are the result of intense, horrific cruelty. People who eat animals need to be educated about where their meat, dairy, and eggs come from:

You can’t trust the labels because they often don’t actually address cruelty. Most food labels only indicate the conditions under which the animals are raised. They do NOT change how animals are transported or slaughtered. Moreover, these labels are often “volunteary” and are not enforced. The “organic” label is an exception and is regulated by the USDA, but that mostly refers to the animals’ feed and not actual humane treatment. Learn more at humanefacts.org/labels.htm.

The other day I was handing out Compassionate Choices leaflets on a college campus and someone asked me about “humane meat.” I told him it was admirable that he wanted to make kind choices, but I told him it’s very hard to ensure that there wasn’t animal cruelty or environmental damage that occured before he bought the meat at the grocery store or restaurant. I said to the man:

“I challenge you to find animal products that meet your standards of humane and eco-friendly. Please do the research yourself and visit the farms. Remember, if they won’t show you where your meat comes from, you can’t trust them if they say it’s humane, healthy, or eco-friendly.”

Then I reminded him that if he can’t or won’t visit the farms, the easiest way to avoid participating in farmed animal cruelty and CAFO environmental destruction is to choose to eat vegan foods instead of animal products.

It’s just common sense. If you care about animals and the environment, eat like you care.

—

Editor’s note: This above article was originally published in April of 2011. It has been republished with minor edits in order to expose the concept to a new audience.

A sign on the side of a dump truck in Los Angeles:

It is not enough to be unashamed that we have the level of poverty that we do; we criminalize the efforts of the poor to survive by asserting property rights over garbage.

**********

If you are not vegan, please go vegan. It is easy and better for your health and for the environment.

The World is Vegan! If you want it.

Gary L. Francione Professor, Rutgers University

©2012 Gary L. Francione

No related posts.

About a month ago, two chicks came to Poplar Spring from completely different situations. Lillian (the little red hen) was rescued from a hatching project, Lance (the little white rooster) from a reptile show. They’re both cute as anything.

And they’re growing fast! Lillian was 3 weeks when she came to the sanctuary, so last weekend she was 6 weeks old, and Lance is 2 weeks younger than she is. She’s already almost fully feathered!

They’re still babies, though, peeping away. They spend their nights in the “infirmary”, and when I went to bring them outside, they were perched on top of their enclosure! Guess they can fly a bit already.

It was so much fun last week to just sit and watch them explore their world. Lance decided to take a dust bath…except he was in the grass! We’ll call it practice.

When a plane flew overhead (the sanctuary is on the flight path to Dulles), Lillian watched it, perhaps wondering if it was some kind of bird.

They even gave an alarm call after following a bee around and then realizing that it wasn’t a good thing for them to be interested in. I was taking a video at the time, but I can’t really pick out the alarm call even when I go back and listen very carefully. Dave is the one who heard it – he’s a lot better at understanding their different calls than I am!

See if you can hear it:

When I posted this on my FB page, Mary commented:

It’s so great to see them acting the way they’re supposed to act, in the grass, under the sun. And not in danger.

That’s it exactly. It’s why I always am thanking Terry and Dave for letting me come out and pick up poop!

Another friend, who played a part in Lillian’s rescue, was describing their visit to drop Lillian off, and had a very similar sentiment:

My sister was the one who came out with me, she’s a new vegan and was so touched by all the beautiful creatures. We spent a while with Lance and Lillian before leaving, just enjoying seeing them in their new, safe home and thinking about the wonderful lives they will live. I even got to hold Harrison the rooster and my sister just kept on petting him, it was a very spiritual experience for us – I think only fellow animals lovers can understand that.

This is a big part of why sanctuaries are so important — important for the animals who are being rescued, but also important because they then have a chance to play a part in reaching people’s hearts and minds. They can motivate people to make positive changes in their life (which helps other animals), or they might help motivate people to stay vegan. They remind people of what, exactly, is at stake. For those of us who are involved in activism and thus never forget (in often wrenching detail) what is at stake, sanctuaries are a place of peace, of hope, and essentially a sanctuary for us as much as the animals themselves.

Veganism isn’t abstract. It’s as personal as it gets.

What would you do if someone you cared about was sentenced to 20 years in prison? I don’t mean this as an empty rhetorical question. Stop and think for a second. How would you stand by them? Both personally and politically, what would “solidarity” mean? What would you do to show them they are never alone?

Unfortunately the environmental movement has had to grapple with what should be incomprehensible questions, first as Jeff “Free” Luers was sentenced to 22 years in prison, and then later when Eric McDavid was sentenced to nearly 20 years, and Maris Mason was sentenced to nearly 22 years.

June 11th became an international day of solidarity with long-term political prisoners. Last year there were events in 30 cities around the world, including film screenings, lectures, banner drops, and benefit dinners.

The Earth First Journal has some information on planning. And June11.org has sample posters, fliers, and other information.

At the very least, please take this opportunity to write Marie Mason, Eric McDavid, and other eco and animal rights prisoners a letter (there’s a list in the sidebar).

Dinner 05/16 Dragon Noodle Salad with Sesame Tofu Rice noodles, cucumbers, radishes and salad greens coated with a yummy (and spicy) peanut butter based sauce topped with black sesame seeds. In other words, AWESOME. This is a test recipe for Isa's upcoming cookbook, so you know the drill -- we can't give out the recipe.

Making Compost at Home

 

By Pat Stone

 

Everyone knows that compost is the elixir of gardening. It stabilizes soil, adds organic matter, feeds nutrients to plants gradually and in forms they can easily use, helps soil retain moisture, protects plants from disease, recycles organic waste and more. Good compost is odorless, moist, the very stuff of humus--no wonder it's called black gold!

 

There's only one problem: Making it on a small, one-home scale. A good compost pile needs to be at least three feet on a side to heat up/decompose properly. That takes a lot more than your leftover kitchen scraps! (Indeed, if that's all you have to work with, you're probably better off keeping a worm bin.)

 

The key, then, is to gather ingredients. A good compost pile has two-thirds greens (i.e. nitrogen-rich materials) and one-third browns (carbon-rich materials). Greens are fresh plant materials--grass, clippings, vegetable scraps. Browns are dead plant materials--straw, fallen leaves, old plants.

 

 

Photo Courtesy of Pat Stone 

 

So gather ye grass clippings, leaf bags and horse manure. Collect all you can. Then start layering them up in a pile, moistening (not soaking) as you go. You can do this in a circular bin you make of wire, a homemade wooden bin, a large trash can or just on the open ground.

 

Yes, you can then begin adding your daily vegetable scraps and coffee grounds (no meat, grease, or dairy products), but ideally, you'll have a supply of other plant material to mix in with them. Once your pile is as big as you want, start another one so the first will have time to finish. You can speed up the process by turning the pile occasionally with a garden fork (starting with small, chopped ingredients also helps). Do make sure it stays moist.

 

Depending on whether you care for your pile regularly or never, you'll have finished, moist, crumbly, odor-free compost in anywhere from a few weeks to a year. Either way, that black gold will truly work magic on your soil . . . and your plants!

 

Pat Stone is the Editor of GreenPrints, "The Weeder's Digest," the prize-winning magazine that shares the personal side of gardening.

 

Dinner 05/15 Red Chile Enchiladas with Mesquite-Smoked Tofu Had a hankerin' for some Tex-Mex style enchiladas, so we adapted tonight's meal straight out Rick Bayless' "Mexican Everyday" (pg. 222) -- subbing shredded mesquite-smoked tofu and cheddar Daiya for the filling in the original recipe and veg stock in the chile sauce.

Dinner 05/07 Elvis-Fried Tofu with Gravy Braised Chard Bringing back one of our favorites! Elvis Fried Tofu (makes 16 pieces) 1 block of firm tofu smoker box with hickory chips (optional) 1 1/2 tbs. tamari Cut the tofu into eight rectangular cutlets, then cut each cutlet diagonally into long triangles. Smoke the tofu with hickory chips for 25 minutes. Remove from the smoker box, place the tofu on a flat plate and add the tamari, turn to coat both sides, let marinate for 5 minutes. 3/4 cup of (Einkorn) flour 1 1/2 teaspoons of (smoked) paprika (if you have it, if not regular will do) 1 1/2 teaspoons of salt 1/4 teaspoon of black pepper Oil (for frying) Add the flour, paprika, salt and pepper in a medium-sized brown paper bag and shake to mix. Add half of the marinated tofu cutlets and shake until well coated. Remove from bag and knock off excess flour. Repeat with the second batch. Using two cast-iron skillets add about 1/8" of oil over high heat (If you're using just one cast-iron skillet, divide the tofu into two batches and fry separately). When oil has come to temp, add the coated tofu pieces gently into the oil and fry until well browned on both sides (about 3-4 minutes per side). Drain on a rack (or the brown paper bag). The gravy started in a large pan on medium heat with in 1 tbs. olive oil, then add 1/2 red onion, diced and cook for 5 minutes. Add 2 cloves of minced garlic and cook for one additional minute. Next, make a simple roux by adding 1 tbs. potato flour and cook them together until the roux turns light brown. Then whisk in 1 cup of veg stock, 1 tbs. tamari and fresh cracked black pepper until thickened. Check for seasoning and keep warm. The chard was slow cooked, starting with 1 tbs. olive oil on med-low heat and adding the other half of the red onion from the gravy, diced and cooked 5-6 minutes. Next, add 2 cloves of minced garlic, salt, pepper & red pepper flakes to taste and cook for another minute. Add the sliced chard and turn until wilted, about 4-5 minutes. Turn the heat down to low, slap on the lid and cook for another 5 minutes or so, finishing with a splash of tamari at the end. Check for seasoning. To assemble, start with the chard as the base and top with the tofu and gravy. Thankyou, Thankyouverymuch.

At least two individuals have been subpoenad to a federal grand jury that appears to be investigating a 2008 fire at the home of an animal experimenter at the University of California, Santa Cruz.

One of the people subpoenaed, José Palafox, said:

“I was approached by two FBI agents at the BART Station at 19th and Broadway in Oakland. They asked my name, identified themselves as Carrie and Matt from the FBI, and served me a subpoena to testify before a federal Grand Jury. They informed me that I had been served and left without asking me any other questions….

“I know nothing about the Santa Cruz action but believe this is a political prosecution and part of a government attempt to gather information on activists, specifically involved in the animal rights movement.”

Grand juries are often used to compel political activists to testify about their political beliefs and political associations. When activists enter a grand jury, they check their rights at the door. Those who refuse to take part in these political witch hunts face prison time. [Utah animal rights activist Jordan Halliday is currently in prison for his principled stand .]

In addition to Palafox, at least one other person has been subpoenaed, and another received a visit from the FBI.

Grand juries are secret, but there is some information about the scope of this one. The 2008 fire was also at issue in the prosecution of the “AETA 4″ on animal enterprise terrorism charges (which were all dismissed). And the prosecutor in that case, Assistant U.S. Attorney Elise Becker, is also involved in this grand jury.

I’ll post more information as it becomes available. In the meantime, if you are contacted by the FBI or receive a grand jury subpoena, immediately contact the National Lawyers Guild hotline,  (888) 654-3265. Also, watch this video.

Dinner 05/13 Bourbon-Glazed Hickory-Smoked Tofu Braised Collard Greens Rosemary Cornbread Waffles Gravy The tofu was smoked with hickory chips for 25 minutes, pan-fried in canola oil until golden brown on both sides (about 5-6 minutes per side). At the end of cooking it was splashed with a tiny bit of tamari (because there's more in the sauce) and allowed to cook for one additional minute. We removed the tofu from the pan and kept warm while we made the sauce. The pan was deglazed with a mixture of 1 tbs. bourbon, 1 tbs. brown sugar, 1 tbs. tamari, 3 tbs. water, 1 tbs. maple syrup and 1 tsp. smoked paprika. After it reduced down by half, we added the tofu back and continued to cook the sauce until it completely coated both sides of the tofu -- it's a good idea to keep a close eye on it because of the sugar, as it can quickly go from liquidy to scortchy fast. ;) The collards and gravy were made the same way as before, and the waffles came from a riff on the savory variation of the cornbread batter in Vegan Diner, adding rosemary to the mix.

There is no better way to celebrate Mother’s Day than by putting an end to your support of the exploitation of nonhuman mothers represented by milk, cheese, and other dairy products.

A cow raised for her milk is forcefully impregnated yearly, and her babies are taken away within a few days. She is either pregnant or lactating 9 or 10 months out of every year only to have the cycle repeat once she gives birth.

All calves are taken from their mothers within a few days. Some female calves become dairy cows and the rest, along with male calves, are sold for veal.

Many organic or local dairies advertise with pictures of happy cows. In reality, “organic” only means that the cows are fed organic food and are not given antibiotics and growth hormones but they are still, under the very best of circumstances, tortured. And all of those mothers–whether on a conventional or “organic” farm–end up in the same hideous slaughterhouse.

There is no such thing as “happy” milk or “happy” animal products of any type.

Today, think about the suffering and death you support just because you like the taste of dairy, cheese, butter, yogurt, ice cream, etc. Think of what that means for cows, the gentle mothers whom we exploit. Ask yourself if it’s worth it. If your heart says “no,” go vegan.

******

Being vegan is a matter of nonviolence. Being vegan is your statement that you reject violence to other sentient beings, to yourself, and to the environment, on which all sentient beings depend.

The World is Vegan! If you want it.

Gary L. Francione Professor, Rutgers University

©2012 Gary L. Francione

No related posts.

Dinner 05/11 Three Lentil Stew Cherry-Smoked Tofu Braised Leeks Morel Mushrooms Green Beans Roasted Rutabagas The lentils (french, brown, green, about 2 cups total) were pressure cooked (18 minutes, first ring, 7.5 psi) with enough veg stock (and a splash of tamari) to cover by 1" along with half of an onion studded with three cloves. The leeks were braised the usual way, and the green beans were cooked (6 minutes) in the same pan after the leeks went in the oven to finish. The morels were cleaned (twice), dried thoroughly, cut into rings and pan-fried on high heat with olive oil. The rutabagas were peeled, cut into 1/4" dice, tossed with olive oil, salt and pepper and roasted for 25 minutes at 425°F. The tofu was smoked for 25 minutes with cherry wood chips, pan-fried and hit with a splash of tamari at the end of cooking

Last weekend I helped out at the local vegan bake sale that Gary puts on every year. It was my fourth year helping out as the event photographer, which is of course my favorite way to help out!

I am much more comfortable taking pictures of animals than people, but this event (as well as some of my fellow volunteers at the sanctuary) help me get more comfortable with the people pictures. And the kids eating the treats are my favorite pictures at these events. It helps that most kids are unselfconscious when it comes to pictures being taken of them!

This year shortly before the event was over, a man stopped by. The event is busiest in the first half, while the neighboring farmers market is in progress, but it was very slow when he stopped by, which was perfect because he had a lot of questions.

He started by asking generic questions about how you replace eggs in baking, but it was clear very quickly that he wasn’t your typical bake sale attendee! He works for a catering company that supplies lunches to some of the area schools, and of the however-many kids he provides lunches for, he has 21 vegan kids to feed. So he was there looking for ideas and information, which I thought was really cool. Those 21 vegan kids are going to be a lot happier with their lunches in the future, I have no doubt!

This blog entry is another in a series... A Few Thoughts on Whether Animal Welfare Campaigns—and Many Animal Welfare Organisations—are necessary. Animal Welfare. We'll do the Animal Rights, They'll do the Welfare. This series explores the idea that specific animal welfare campaigning is not required in order to bring about animal welfare reforms. In other words, the progressive animal advocacy movement, especially those in it who regard themselves as animal rights advocates, can get on with the business of educating about animal use - the welfare will happen anyway. Indeed, the more "turbulence" created in society by animal rights advocacy, the more welfare we are likely to see. My Auntie Lillian would tell me to look after the pennies and the pounds will look after themselves - this, in a sense, is a similar idea. It means, in my view, that rights-based animal advocates can afford to devote all their efforts in challenging the systems and ideology of speciesist animal use: they can advocate for animal rights and not get into the messy business of trying to regulate atrocities. Animal rights supporters need not themselves expend time, money, or energy on animal welfarism - on increasing cage sizes, moving other animals to "group housing," "pushing" animal users to gas instead of slit the throats of chickens, etc., etc. The latest support for this idea comes from an interesting source - the Humane Society of the United States (HSUS). In Europe we tend to regard the HSUS as a version of the Societies for the Prevention of Cruelty to Animals: they do not stand for, nor claim to stand for, animal rights. Some North American advocates, however, such as Bob Linden for Go Vegan Radio, suggest that the HSUS deliberately fudge their position on human-nonhuman relations in order to extract money from animal rights supporters. In terms of this little series of mine, this technicality is not particularly relevant - all we need to know is that the HSUS recently published a video exposé of a pig farm, just as the vegan-based animal rights and anti-speciesist group, Animal Equality, do. The major and important difference is the claims-making that these groups produce to accompany their videos. So - how have the pig users responded? They have responded, as they always do and in many senses must, with animal welfare recommendations. In a National Hog Farmer article, Make Your Farm YouTube Proof, located in a deeply ironic section of their site about "animal well-being," they advise exploiters of pigs to

Providing feed, water and an environment that promotes the well-being of our animals. Providing proper care, handling and transportation for pigs at each stage of life. Protecting pig health and providing appropriate treatment, including veterinary care when needed. Using only approved practices to euthanize, in a timely manner, those sick or injured pigs that fail to respond to care or treatment.

Now, it might strike us with some force that "hog farmers" apparently have to be told to provide other animals with food and water - but this whole article is about increasing welfare, and the look of animal use, in case "you're next." This advise comes from the Ohio Pork Producers Council and they are clearly concerned with two things - screening new employees to prevent further exposés and sharpening up on welfare as a general matter. In other words, a video that could have been making the case for animal rights in civil society results in animal welfarism. Conclusion: campaign for animal rights.

Anarchists have been hugely influential in the creation and rapid growth of Occupy Wall Street. General assemblies are using non-hierarchical consensus models, and national media outlets are talking anarchist theory with folks like David Graeber.

For most Americans, though, “anarchism” isn’t about helping each other out (without the government). Anarchism is chaos. Anarchism is destruction. Anarchism is kids with green hair playing smashy smashy. 

When a group of activists were arrested for an alleged plot to blow up a bridge in Cleveland, Ohio, we saw the power of this cultural framing on display. The government came out swinging, labeling the defendants “self-proclaimed anarchists” and “terrorists” (a bit overkill, because as we’ll see the two are often interchangeable). The intention, of course, is to use the labels to skew public opinion (and distract from the unsettling role the FBI played in creating and supplying the plot).

In most of my work I’ve focused on how language is used to demonize dissent. But, as the cliche goes, a picture is worth a thousand words.

So to illustrate how powerful labels can be in shaping discourse, let’s look at what the top stock photo websites have to say about anarchists. You don’t find images of community gardens or activists stopping home foreclosures. Instead, you learn:

1.) Anarchists never leave home without a good brick.

 

2.) No brick? A bat works.

3.) Anarchists only use turn of the (19th) century technology.

4.) Anarchists aren’t fans of subtlety.

 

5.) Anarchists like to use MS Paint. 6.) Anarchists always circle their A’s. Even in a PowerPoint.

7.) Anarchists look cooler than Tea Partiers.

8.) Anarchists part the sea with their molotovs.

9.) Anarchy is just around the corner! Mom, are we there yet?

 

 

 

 

 

 

 

 

10.) Anarchists have mental health problems.

 

 

 

 

11.) 95% of molotov-throwing anarchists are either 1) undercover cops or 2) Greek.

12.) Portrait of an Anarchist as Young Man.

13.) I’m not sure what is going on here, but it needs to be a video game.

14.) Super Anarchist’s superpowers include community building and consensus-based organizing. BAM! POW!

15.) WHY AM I JUST NOW LEARNING THAT THERE IS AN ANARCHY BUTTON?!

16.) This speaks for itself.

17.) But this one is more accurate…

*Thanks to SadAndUseless.com for the inspiration.

 

 

 

 

Kid-Friendly Gardening Projects

By Pat Stone

 

There are endless ways to have fun gardening with kids. But keep the main point in mind: You're doing this for them--to enchant them with plants, nature, and gardens.

 

If you think they're there to help you, you're both going to be disappointed.

 

 

 

Photo Courtesy of Susan Sides

 

So let them help choose what to grow. Here are some time-tested favorites:

 

Cosmos: Beautiful, and they attract butterflies.

 

Four O'Clocks: Open right on schedule in the late afternoon--and they attract hummingbird moths.

 

Calendulas: Add the flower petals to salads.

 

Pansies: Oh, what wonderful faces!

 

Snapdragons: Girls can make clip-on earrings, and all kids can snap blossoms at each other  -- snapdragon battles!

 

Zinnia: Beautiful, bold, and butterfly-luring.

 

Hollyhocks: Turn inside out to make dolls.

 

Fennel: Attracts swallowtail caterpillars -- and chews like gum.

 

Lemon Verbena: Encourage your young friends to put these into their pockets -- smells so good.

 

Carrots: No vegetable offers more fascination to a child than the surprise of pulling a carrot!

 

Sunflowers:  Big, bright, beautiful--and tasty!

 

Peas: "Stealing" them straight from the vines is irresistible.

 

Corn: Bold and tasty.

 

Tomatoes, especially cherry tomatoes: Sublime fresh off the vine. Salt optional.

 

Pumpkins: Scratch your name in when it's small and watch it grow.

 

Gourds: Dried and emptied, they make dippers and birdhouses.

 

 

Photo Courtesy of Pat Stone 

 

Sunflower Houses, Bean Tipis, Fish in a Bottle

 

A few great projects:

 

Sunflower House: Plant sunflower and morning glory seeds in a big rectangle. When the sunflowers are tall, wind string between their tops so the morning glories can grow into a roof.

 

Bean Tipi: Grow scarlet runner beans up a bamboo tipi for another living playhouse.

 

Fish in a Bottle: Carve a fish on a baby zucchini or cucumber and set it so it finishes maturing inside a bottle.

 

Clover Chains: Make a stem slit just below a clover flower, weave in another flower, and repeat to make as long a chain as you want.

 

Talk to the Plants: They'll grow better. (You might start with basil. Folklore says it likes to be yelled at!)

 

Read Frances Hodgson Burnett's The Secret Garden aloud in the garden.

 

 

 Photo Courtesy of Susan Sides

 

Go to it! Grow gardens--and memories--together!

 

Pat Stone is the Editor of GreenPrints, "The Weeder's Digest," the prize-winning magazine that shares the personal side of gardening.

 

 

Puri and red lentil daal.