December 8, 2010
Is Brad Pitt a Baby Killer?
Does Angelina empathize with factory farmed animals?
Okay, we all heard from Handler the other day that Angelina Jolie doesn’t have any female friends because she’s a c-u-n-t. Then I found this quote:
“I joke that a big, juicy steak is my beauty secret,” Jolie, 35, recently told reporters. “But seriously, I love red meat.
“I was a vegan for a long time, and it nearly killed me. I found I was not getting enough nutrition.” Meanwhile, partner Brad Pitt is allegedly unhappy with Angelina’s meat addiction, and prefers their children eat a vegetarian diet.
Hmm… I’ve always respected Jolie as a strong woman. Never believe the crap I read about her. Maybe she is a c-u-n-t?
I have to say, a vegan diet is my beauty secret. Less chemicals, lighter lifestyle and essentially – purity of the heart.
I also think this is funny because Jolie previously reported that she was super skinny (which she still is, btw, on a diet of pure blood and guts) because she was grieving her mother. I don’t think Jolie needs to blame her eating isuses on veganism. I’ve been vegan for years and I’ve got curves. Have a vegan milkshake, girlfriend.
Jolie does digress however, admitting that maybe red meat isn’t her beauty secret… but she just likes it. That same taste for blood that most average people hang on to – what they’re used to.
But this post was initially about Brad. According to snippet on People…
“After a champagne toast, the couple’s meal began with soft-boiled eggs infused with truffles, followed by an artichoke soup with a glass of white wine. For main dishes, “she took a lobster dish, and he ordered a cote de veau, with mashed potatoes seasoned with truffles.” Their wine accompaniment was a Bordeaux: a Paulliac from Chateau Lynch Bages.”
Cote de Veau is veal, and well – you know People ~ they get it wrong – they get sued.
So what’s the real story with Brad and Angelina. Do these baby lovers hate babies?
And do any of their humanitarian deeds mean anything if they don’t give a fuck about the unfathomable suffering taking place this very second on factory farms all over the world?
Charity going out doesn’t mean much when it’s based on a sick, tangled abusive energy source.
Let’s send out a mass tweet to Brangelina’s PR.
March 9, 2010
The Point of No Return
We’ll let Jamie do the talking on this one.
No (visual) gore.
So. Do you have the balls to watch and listen?
September 14, 2009
These Little Piggies Didn’t Get to Go Home
Unlike Allister, these pigs never had a home and are most likely leaving the factory farm they’ve suffered in their entire lives to be crammed inside a truck (sometimes without food or water for up to 3 or 4 days), and left at the slaughter house.
I watched these pigs for a moment on the Highway 1 struggling for space in this crammed truck bed on the way to their deaths, then pressed an “Even if You Like Meat…” pamphlet against the window as I passed. But we are all so deeply embedded in the chain, aren’t we? From the truck drivers who need to pay their bills, to those of us veggies who come up a little short on rent and end up serving chicken at a wedding banquet… And if you speak up too loudly about the violence, you just might lose your job.
But the consumer choices we make on a daily basis do matter. So do the letters we send, the demos we attend, the alternatives to old patterns we dream up, and the information we share.
- 3 Tbs. Bragg’s liquid aminos or soy sauce
- 1/3 cup apple cider
- 1 tsp. tomato paste
- 1/4 tsp. liquid smoke
- 1 8-ounce package tempeh
- 2 cloves garlic, crushed
- 2 Tbs. peanut oil or vegetable oil
- To make the marinade combine the soy sauce, cider, tomato paste and liquid smoke in a wide, shallow bowl or pan and mix with a fork until the tomato paste is fully dissolved.
- Cut the tempeh into thin strips (less than 1/4 inch thick) lengthwise. You should be able to get about 12 strips. Rub the strips with the crushed garlic, then toss the garlic cloves into the marinade. Submerge the tempeh strips in the marinade and let sit, for at least an hour and up to overnight. After marinating, discard the garlic.
- Heat the oil in an 11 or 12 inch skillet over medium heat. Add the tempeh strips and cook for 4 minutes on one side; the bottom should be nicely browned. Flip the strips over and pour the remainder of the marinade over them. If there isn’t much marinade left add a splash of water. Cover and let cook for 3 more minutes, or until the liquid is absorbed. Uncover and check for doneness; if necessary keep cooking uncovered until all sides are nicely browned. Remove from heat and serve.