Eh, what’s a couple hundred chickens?

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After reading this depressing story about over a thousand chickens that fell off a truck on the way to the slaughterhouse (oh, excuse me, “processing plant”) and seeing this quote:

“We only lost a couple hundred,” said Dan Koplik, an operations manager at the Murray’s Chicken plant in South Fallsburg, N.Y. “We’ve had worse spills.”

I began to think about a blog entry my friend Scott wrote a couple years ago. It’s one of those things that’s stuck with me:

Another mile up the ride I actually saw a chicken fall off the truck and land on the side of the road. The animal had a look of amazing fear in it’s eyes, and I could see by the way she had landed that her legs had been broken in the fall.

Right now all the crap I have ever had to take for my beliefs and dietary choices was worth it. None of those animals will be on my plate this evening or probably ever again. I don’t contribute to senseless killing.

Ironically, the article states that “According to the company’s Web site, Murray’s Chickens has made its mark as a purveyor of naturally raised chickens raised in an environment that qualified the company as Certified Humane.”

Just another reminder that “Certified Humane” doesn’t mean jack.

Relish the newness

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Veg Blog reader Micha Hershman has just started a new blog titled Relish! – Enthusiastically eating in and around Ann Arbor. It’s about… well, if you need me to explain, you might want to check your B-12 levels.

Even though the blog isn’t veggie-specific, it’s got a very heavy vegetarian slant,” says Micha. I believe him.

He’s gotten off to a good start, particularly with a really handy find: Organizing Your Refrigerator and Freezer. A handful of simple tips about where to store different types of food in your fridge to best extend their shelf life. The one I always forget (but have, thankfully, guess right about) is listed: vegetables in the “high humidity” drawer and fruit in the “low humidity” drawer.

I ended up cutting and pasting all the info into a Word doc and then trimming it down to one page to put on my fridge. Want a copy? Here’s a PDF.

Simple, but Satisfying Salad Dressing

This is a little creation born from the lack of store-bought salad dressing in my fridge. It’s a very simple dressing, but I was surprised at the kick it had. The flavor comes from the balsamic vinegar, which blends well with the slightly sweet taste of the seasoned rice vinegar.

The measurements are far from exact, so feel free to adjust as necessary. It will coat 2-3 good size salads.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup seasoned rice vinegar
  • a splash of balsamic vinegar
  • a splash of shoyu (or tamari) sauce
  • a quick shake of dried basil
  • 1 clove pressed garlic

Directions

Mix all ingredients thoroughly. Pour just enough on the salad to coat the leaves.

Source: VegBlog.org

[ratings]

Stressed sheep

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Sheep put brave face on stress

Scientists at the Babraham Institute in the eastern English city of Cambridge discovered that when sheep were isolated, showing them faces of familiar sheep helped to soothe them.

When the sheep were shown faces of sheep familiar to them, they became less stressed, and showed fewer signs of agitation than when they were shown goat faces or triangles, researchers found, according the UK’s Press Association.

The researchers were conducting more tests on the sheep by showing them videos of sheep with different facial expressions, to see what effect this has on their stress levels.

While these tests don’t sound nearly as cruel as most animal experiments, is this really something researchers need to be studying?