It all happened about 2 years ago now. I changed my diet, my habits, my lifestyle for the sake of animals on this Earth. No one asked me to do it. I didn’t anticipate the problems for my family my changes would eventually cause (and still cause) I did it because I’d been awakened to all the nasty hidden lies about how our meats and dairy are produced. I could no longer justify their pain.
The Animal’s pain.
The taste of all those meats and cheeses I’d enjoyed my whole life was a pin prick in comparison to the unspeakable pain that thousands of animals were going through. I did it for them, not me. Not for my health even which is immeasurably improved since going to a plant-based diet. I saw the suffering and I couldn’t swallow another bite without seeing their pain. What was I thinking all those years, 49 years of enjoying cheeses and steaks, cozy furs and honey drizzled Sopapillas? Boy, the advertizing agencies sure work their magic on us all don’t they?
“The question is not, ‘Can they reason?’ nor, ‘Can they talk?’ but rather, ‘Can they suffer?’
– Jeremy Bentham
I’ve been putting my thoughts together about all this for an article about Canned Time at This Is It DC coming up. I really had to search and put reason behind some of the habits I now have. Some things that years ago would never have occurred to me in a million years. Chickens live utterly disgusting lives so I can have scrambled eggs in the morning? My beloved cheddar cheese is making some forsaken cow stand hours and hours at a time with udders that should never – ever be forced that large, day after day after day? I quit eating dairy products 4 years ago in September but never considered at the time any concern for cows, goats…… never crossed my mind.
In another life, 10 years ago now, I was pushing meat sales. I oversaw retail stores in the North East U. S. that sold premium meats. 4 years of bragging about the freshness, the cleanliness of the meat. Never ocurred to me what a cow strung up by its ankle, shot in the head and then having its throat slit to drain the blood had to do with my sales? Sales were money. Income!
Never once considered it. Why?
It’s not like I was a bad person after all.
I had plenty of good, caring qualities about me. So what clicked that September and told me – enough? Enough contributing to the suffering. Enough causing pain so I can eat. Enough rubbing my fingers though my deliciously soft, favorite rabbit coat. Enough.
If you change your life, substantially that is, make sure that you believe in the facts behind that change.
Make sure that it’s not just a trend. Not something to do that weekend out of boredom. Make sure that what you’re doing is worth that change. Make sure that it’s what you want. No one else.
The changes I made in my diet in these last 2 years are minuscule in comparison to the difficulty those around me have had accepting my changes. That’s been the hard part. The food? Don’t miss it. The fur? Never.
The way my Mom looks at me when I ask her not to put butter on mine please? That’s the hard part. That’s what will tear at your heart. But then I see a short video of a turkey, thrown into a tiny cage like a baseball, kicked, strangled. That stops my pain and brings it back to the animals. The pain that they suffer, every day, all day makes what I feel crystal clear. And whatever disappointment I’ve caused to family and friends just fades away. I want to live a life without causing pain to animals as much as humanly possible.
I am a Vegan.
- 1/2 cup spicy brown mustard
- Juice of 1 to 2 fresh oranges - juiciness varies so start with 1, add more if needed after blending
- 1/2 tsp garlic powder or 1 clove minced
- 1 Tbs. of melted Vegan butter or oil
- pinch of salt
- pinch of red or black pepper
- Blend all ingredients in a blender. Serve warmed over veggies, pasta, even goes well with salty chips.
- The dish shown in the post is broiled Brussels Sprouts, blanched and then ice bathed, marinated in the orange-mustard sauce for 1 hour and then broiled for about 20 minutes. Served here on top of Black Bean pasta.
I’ll be in the kitchen this weekend. Working on a special pear tart. Hope it’s special anyway.
Any big changes you’ve made in your life lately you’d like to share? Have a favorite vegetable sauce? Share! And enjoy!
More from my site
- Virtual Vegan Linky Potluck #13
- Salted Cinnamon Pear Tart – Gluten-free, Vegan with Raw Options