Animal Rights March 2017!

This post is directly from Facebook. The VegOut page will be updated as more information is gathered so Save the Date!!

Join us on the streets of New York as we march through the city demanding an end to all animal oppression. The animal rights movement is growing at an unprecedented rate and now is the time to join together and unify, let’s make our voices heard and show that the future is vegan.

Last year Surge hosted The Official Animal Rights March in London and gathered together nearly 3,000 activists in what was one of last year’s most iconic days for the animal rights movement. We will be joining London this year by marching on the same day as them, showing our solidarity and unity as an unstoppable movement. Until all are free we will be on the streets fighting for animal liberation.

BE THERE ON SEPTEMBER 2ND!

The meet up address will be posted at a later time so keep checking back for details.

– NEW YORK ANIMAL DEFENDERS

Check out last years powerful march in London.

SHORT FILM (2016):  https://www.youtube.com/watch?v=e-GRFu5IOh0

PHOTOSET (2016):  http://bit.ly/2jjfCzC

Facebook event page below:

https://www.facebook.com/events/936538766485922/?fref=ts

Hope to see you all there!

VegOut Walks the Labyrinth!

We’re going to spend a late afternoon interacting with and benefitting from an almost thousand year old tradition of problem solving – The Labyrinth!

Why do people walk a labyrinth? Veriditas explains this best:

https://www.veriditas.org/New-to-the-Labyrinth

Check out their website thoroughly for maximum benefit. Watch the video.

So bring your question and rest with it.

The labyrinth at Battery Park is sensational for body, mind and spirit.

This takes approximately 30 minutes to walk.

Here’s our plan:

4:00 pm – we meet at the entrance to Castle Clinton which is directly opposite the Urban Farm where this labyrinth is located.

We will do a 20 minute guided Loving Kindness (Metta) meditation together at the Battery Oval.

http://www.thebattery.org/wp-content/uploads/2016/02/Battery-Map-2.pdf

Afterward, we will proceed to the labyrinth to do a walking meditation reflecting upon our Loving Kindness meditation or whatever comes up for you.

We can go for an early supper afterwards if we’re thus inclined.

Accessibility:

The closest accessible subway stations are Fulton Street and Cortlandt Street. As always, check mta.info for the latest.

The Labyrinth is accessible if you’re comfortable with a wheelchair or scooter on grass. Some of the turns are tight but that’s fine as it’s all flush with the ground. You won’t miss out on the benefit if you go over the outlines. Bathrooms within Battery Park are accessible.

How to Serve People Who Don’t Like to Stare Down Their Dinner

salmon-trout-540936_960_720

Melissa Clarke writes in the New York Times that: “There are many times when whole fish just can’t be on my menu. Like when I am in the mood for salmon, and the entire animal would be too much for my small family, or when I’m serving people who don’t like to stare down their dinner.”

Melissa, herself, doesn’t have an issue with her ‘catch of the day’ meeting her eye. That fish eye was meant to be stared down — and by who other than human animal Melissa.

“The prep work is simple. Butterflied trout doesn’t have bones to maneuver around, and it needn’t have the head either. (If yours comes with the head still attached, lop it off with a sharp knife.)” Watch the video on the Times website so you can see Melissa chop off the head of a non human animal without a second thought. Dinner’s dinner, right? A small family’s gotta eat!

“Sprinkle the fish with [the fully ripe internal egg masses of a fish]. The shimmering orange pearls add a salty burst — and it’s quick for the cook.” Absolutely delightful!

eggs

This garnish awaiting Sock-eye sperm is ready for plating.       Pretty pretty?

More info here: http://fishfeel.org

Melissa Clarke Will Happily Eat the Ears

pig-face

In today’s Food section of the New York Times, Melissa Clarke states: “When it comes to pork (pig, Melissa, pig),

I’ll happily eat the ears.

9N-5406-FS16762-dog

I’ll linger over the liver,

White spots (milk spots) on the liver indicate infection with la

fricassee the feet,

21-Pigs-Feet

chomp on the chops.

maxresdefault

I’d even figure out how to cook the oink if I could get my hands on it.”

980x

“The only cut that has ever left me cold is the tenderloin.” To leave one cold is to “disappoint one, fail to interest one.” For example, from Dictionary.com, this book leaves me cold. This expression, first recorded in 1853, employs cold in the sense of “unenthusiastic” or “indifferent.” Wow! It doesn’t seem that much about a pig would leave Melissa Clarke indifferent. She seems game to go places most of us wouldn’t but somehow a tenderloin (the psoas muscle) leaves her cold.

Let’s look at the psoas for a moment. She is absolutely correct in stating that it’s “a thin lean muscle that runs along the central spine of the pig, its name reflects its reputation as one of the most tender cuts of the animal.”

On us, it’s our fight/flight muscle. It connects from the mid spine to the lessor trochanter of the femur (thigh bone). This muscle allows us to walk, do sit ups and leg lifts. It lies deep in the back body.

psoas_image3-1024x768

You may also know this as filet mignon in a steak house. That’s what you’re eating no matter what you call it. Clinically it’s the psoas muscle.

Melissa’s sage wisdom advises us thusly “The best way to stuff a pork tenderloin is to butterfly it — that is, cut it in half lengthwise, but not quite all the way through, keeping the two pieces attached so you can open the cut like a book.” Like a book! Isn’t that marvelous? She’s inviting us to see this as something so invitational and exploratory, even private perhaps.

shutterstock_177534164-680x400

http://www.pigspeace.org/main/index.html

To learn more.

Florence Fabricant’s Biblical Obsession with Bird Wings

wood_duck_wing_5_1_

Florence Fabricant writes in the April 18, 2017 edition of the New York Times that she’d like us to Become a Disciple of Duck Wings.

The definition of disciple is one who accepts and assists in spreading the doctrines of another such as:  (a) Christianity – one of the twelve in the inner circle of Christ’s followers according to the Gospel accounts; and (b) a convinced adherent of a school or individual, i.e., a disciple of Freud.

According to Merriam-Webster, “discipline comes from discipulus, the Latin word for pupil, which also provided the source of the word disciple (albeit by way of a Late Latin sense-shift to “a follower of Jesus Christ in his lifetime”). Given that several meanings of discipline deal with study, governing one’s behavior, and instruction, one might assume that the word’s first meaning in English had to do with education. In fact, the earliest known use of discipline appears to be punishment-related; it first was used in the 13th century to refer to chastisement of a religious nature, such as self-flagellation.”

Ms Fabricant also covets the wings of other birds – namely the chicken.

paterson-reuben-wing-sculptureM-W states that to covet is “to wish for earnestly, i.e., covet an award and/or to desire (what belongs to another) inordinately or culpably. We think she fulfills both definitions of covet in this matter of the chicken’s wing.

Readers of the New York Times rely on FloFab (her self-appointed moniker, not ours) for her culinary acumen, palate, and obviously, good taste. Flo is clear when she states: “With chicken, I covet the wings. With duck, not really; they tend to be sinewy and dry, without chicken’s succulence — or so I thought.” She covets, she’s dismissive and yet she’s open to change. We’re intrigued.

If you’re a duck, you’re in FloFab’s crosshairs: “I’ve seen duck wings on menus in New York, Chicago and Florida.” She actually looks for and notes this piece of anatomy’s locale in her travels. It’s our entire arm from the humeral head down to the elbow and all the way to the finger tips that gets her attention. She’s all about skin, cartilage and connective tissue. We’re sure she’s up on her dental visits in order to masticate and commence digestion of all this cooked avian skin and what lies beneath.

Flo goes on even further in this short article to let us know: “Toro in the meatpacking district uses only the first joint, the drumette, which is smoked and glazed with za’atar and honey.” Aren’t you better for knowing that? At Toro, they only use the shoulder to the elbow. The rest, well, it’s just not worth the dental floss, right, Flo? It’s all about the bicep and tricep at Toro. Add ‘ette’ to just about anything and it becomes something else altogether.

Florence Fabricant’s eye is ever watchful to favor the consumer at every turn. She has our backs when she writes: “I can buy all the chicken wings I want. Duck wings are a different story; even Chinatown butcher shops, where duck is easy to find, tend not to have them readily available.” She goes on to list mail order sources for duck arms. She assures us they won’t break the bank.

All that breaks is the heart, soul and vessel of the being whose body part is coveted.

Florence Fabricant is a disciple of a blissful confident ignorance.

What wings are for:

222f07f999043b9985d2bfbdd6d88928

There is no more sacred bond than that between mother and child. Is breaking this bond worth the fleeting tickle on our palates?

Wings are also for flying, bathing, courtship and countless other behaviors and practicalities.

Wings are not for human consumption. Be vegan.

For more information please visit United Poultry Concerns: http://www.upc-online.org

 

Vegan Alchemy at Le Botaniste!

  • Merriam Webster’s Definition of alchemy. 1 : a medieval chemical science and speculative philosophy aiming to achieve the transmutation of the base metals into gold, the discovery of a universal cure for disease, and the discovery of a means of indefinitely prolonging life.

    Sounds like Veganism!

    What more is there to say? Are we not favored to have Le Pain Quotidien’s first USA outpost of their all vegan concept right here in NYC? We’re favored for sure.

    All things Le Botaniste can be found here: http://www.lebotaniste.us

    Check out those website tabs. So what is a manifesto anyway? Well, you’re looking at Le Botaniste’s manifesto in the jpeg image above.

    We recently had in NYC the brilliant piece ‘Manifesto’ at the Park Avenue Armory.

    https://www.youtube.com/watch?v=xibmh1Fsqrg

    That said, what we’re faced with is superlative vegan good in it’s most basic form. This is vegan straight out of Plato’s cave. Truth = Health.

    Our plan:

    We meet at 6p or come in any time thereafter. Le Botaniste has a deliciously liberal seating policy. We’re covered.

    Accessibility: not wheelchair accessible unless you have a foldable chair, can navigate some stairs and walk. The 63rd Street F/Q stop is completely wheelchair accessible.

Mayhem at Manzo

29BURNER-EATALY-master768

Doing What They Do Best at Manzo inside Eataly Flatiron

Every public relations person’s faceless selfie dream come true is a nod from the New York Times. The newspaper of record writes: “Manzo, the meat-focused restaurant at Eataly Flatiron, reopens on Friday after a face-lift. Near the Manzo entrance, visitors will find a glass-enclosed butcher room, for tasks like breaking down whole carcasses into cuts for both the restaurant and the market’s retail counter. “We thought that integrating production was a good idea,” said Alex Saper, the chief operating officer at Eataly. The restaurant also has a rotisserie, a request from the chef Fitz Tallon; new meat cuts on its menu; and increased seating.”

Let’s delve further, shall we?

*Near the Manzo entrance, visitors will find a glass-enclosed butcher room …*

Nothing says welcome quite like a 600 lb corpse that’s become the revolving party piece of Manzo’s daily dismemberment rituals. With surgical precision, today’s ribs stand sentry – a lightless candelabra of the macabre as all life has already departed this poor soul under the most violent circumstances imaginable. This is fetishism defined on a truly grand scale. What to do? … What to do? … (Lick. Touch. Flee? We’re freaking!) Hydrated taut flesh and yet blood has been mostly drained away – just the way most New Yorkers feel on a daily basis.

*… for tasks like breaking down whole carcasses …*

Tasks. As in the daily to do list in an establishment such as this. Why ‘like?’ Has a general misuse of language crept into the paper of record? How about ‘such as’ and assert sawing through someone’s body and keep sawing and sawing until you’ve disassembled the whole into pieces of relatable and chewable size – such as something you’d consider ingesting.

Carcass. The body of a dead animal, especially a large one that is soon to be cut up as meat or eaten by wild animals. To be clear, it’s a large dead animal. So if we’re going to eat the muscle excised from this carcass we can call it meat. But if wild animals go for it, then it’s the body of the large dead animal that it was. So as human animals it seems we’re not all that tame or domesticated. We’re wild. We’ve never been able to collectively move from a place of baser instinct into a species that lives by the moral precepts of conscious eating. We’re not far to the right of all the other primates. We’re snuggled right up against our brethren.

*… into cuts for both the restaurant and the market’s retail counter*

Thank goodness. Whether we choose to dine in or take home we’d hate to know this bit of muscle or tendon actually had a face with eyes and nose for breathing or even a mouth that ingested all manner of plant matter with a tongue that acted as gatekeeper and organizer for anything that’d go down the hatch!

Cuts. Isn’t it marvelous how there is new vocabulary to learn for basic anatomy that any surgeon would know by heart? For instance a ‘cut’ could be your psoas – the second longest muscle in your body that keeps you walking upright and able to lift your legs when horizontal. It’s your flight/fight muscle. When you choose to eat the psoas, it’s called filet mignon. Fabulous! That way we don’t have to think about a muscle that connects from our spine to our femurs as practical. It’s only meaty, juicy, tender and delicious! We can call it whatever – you know, ‘like’ filet mignon. We humans can rationalize anything. We even eat hearts.

*“We thought that integrating production was a good idea, …”*

They thought about that. It’s good to think, don’t you agree? Integrating production? How invitational is that? It’s like watching a machine fold pretzels in Pennsylvania Dutch Country. It’s that quaint, traditional and by default completely normal. It speaks of a well-adjusted society. Within a retail food store, mammals are broken and cut apart for you to eat on site or take home. Sometimes you just don’t feel like eating cooked muscle in public. It’s best singed in a pan at home.

*… said Alex Saper, the chief operating officer at Eataly.*

According to his bio, “Alex Saper started his career in finance but found himself unfulfilled.” Finance people do not possess a filter such as what a lawyer has studied – the law. So if your id is unfulfilled in finance what’s the next best thing? Butchery! Why destroy lives tangentially when you can destroy them in person? This kind of care for consumer/customer/victim is the ultimate in kneecapping. What a win for an unfilled financier! You can oversee the dismemberment of mammals while simultaneously slowly taking apart your customers. (Alex: note to self – invest in Pfizer.)

*The restaurant also has a rotisserie …*

Rotisserie is a style of roasting where a body is skewered on a spit. This method is generally used for cooking entire mammals. The rotation cooks the body evenly in its own fat, hormones, lymph, remaining blood and secretions and allows easy access for continuous self-basting.

*… a request from the chef Fitz Tallon*

Whatever Fitz wants . . .   In his own words: “I had no idea that different varieties of eggplant existed. We named an all-white eggplant “ghost face killah” after a member of the WuTang Clan. We thought it was a special eggplant because it was right next to a bunch of purple eggplants – only to later find out that it was actually another type of eggplant that had white skin.”

Thanks, Fitz, for having the last word.