Opening Reception: Sunday, February 25, 11:30am – 2:00pm
Pieces from this show are offered to loving homes. The artist requests that you consider making a donation to Seekers Church in gratitude…
Opening Reception: Sunday, February 25, 11:30am – 2:00pm
Pieces from this show are offered to loving homes. The artist requests that you consider making a donation to Seekers Church in gratitude…
Here’s some news about CreatureKind’s St. Francis Day service, and a great chickpea sandwich recipe.
Our partner community, CreatureKind, sends this invitation to Seekers: We warmly invite you to join us in celebration of St. Francis Day, patron saint of animals and the environment, in a CreatureKind Blessing of the Animals service on Wednesday, October 4th, 2023 at 1:00PM EDT/ 5:00 PM GMT.
This will be a 30-minute service where we will lift up prayers for all animals farmed for food – from the land, sea, and sky – and for companion animals who are a deep part of our families.…
It’s not easy to make sense of current food practices in the U.S. How do we — and our government — support the status quo? How could we change?
A little while back, we asked a seemingly simple question: Why does your vegan yogurt cost so much more than dairy yogurt? The answer is not simple at all, but probably the most important contributing reason is that the U.S. government provides billions of dollars in subsidies to dairy farmers to help keep prices low.
Read more: Looking Behind the Curtain of AgribusinessIt’s important to remember that the fantasy picture of “Old MacDonald’s Farm” no longer applies in the U.S.…
This week, Katie introduces a new discovery, soy curls, and offers a delicious Mongolian “beef” recipe. John is reading The Spirit of Soul Food, a powerful case for “black veganism.”
by Katie Fisher
It has become fashionable to shun soy. I think that’s misguided. Soy is a rich source of protein and other nutrients, and in my 35 years of being vegan I’ve fried, boiled, broiled, braised, crumbled, pressed, baked, and sauteed tofu, turning it into stuffed “turkey,” pot pie, cheese, soup, and countless other meals. Tempeh, edamame, and miso are in regular rotation in our house, and TVP (texturized vegetable protein) and Tofurky Italian sausages make occasional appearances.…
Here’s a review of Baltimore’s Liquid Earth Restaurant from Katie, followed by some words of wisdom from the poet Percy Shelley, courtesy of the poet Sandra Miller!
by Katie Fisher
The food item I remember most vividly from my (benighted, pre-vegan) college years in Baltimore is the Reuben sandwich, that rich, grilled edifice of meat, cheese, Russian dressing, and the sauerkraut that brings it all together. Back then, in that seafood- and meat-happy city, about the only un-animal thing you might find at one of the famous markets was fresh vegetables, and you’d be lucky to get a green salad at a restaurant.…