Here’s a beautiful example of local activists putting their heads and hearts together to support those struggling for their rights miles away. If you didn’t see this article already, click here to see pictures and read about an old school bus converted to an insulated medical and recovery shelter for Standing Rock resisters facing severe winter conditions in North Dakota.
Here is the mission statement of the Climate Action Coalition who made this happen: The Climate Action Coalition is an alliance of community-based organizations dedicated to confronting the causes and effects of climate change. Through nonviolent direct action, civil disobedience, grassroots organizing and public education, we strive to unite and enable all communities to achieve climate justice.
Dear ODR friends,
The recent elections have motivated me to step up my activism and I am going to start making a lot more posts on my website with information and ways to get involved. I am really focusing my energy on Climate Change. If we don’t make substantial headway soon to meet the 350 threshold (350 ppm of CO2 in the atmosphere) by 2050 (a goal that is slipping away as we speak) our entire existence on this planet is in dire jeopardy and all other issues rendered moot. The Paris Accords are a very important piece of the puzzle that the Obama administration has signed on to, and the likeliness of Trump backing the US out of the accords is very high. It demands that grassroots activists work even harder to keep the pressure on our representatives, and generate public awareness and concern.
The protests at Standing Rock highlight a powerful and perhaps unprecedented convergence of movements supporting the rights of 1st Nation Peoples, including Black Lives Matter and those fighting to slow down Climate Change. Dakota Access LLC is feeling the pressure to push their pipeline project through before January and final decisions are hanging in the balance. Meanwhile, tension and violence escalates. The protest in Portland and around the country this Tuesday in solidarity with Standing Rock has helped to keep the nation’s eyes on this crucial moment in time.
I’m not sure if writing letters to the Obama administration or our representatives is helpful at this point, but I think we all need to do what we can to support those at Standing Rock. Success at Standing Rock could set the tone for resistance to the incoming Trump administration and ignite activism across many lines.
Thank you for doing what you can,
The plight of animals in our nations factory farms is a big reason why I advocate for a vegan diet. Check out the event posting below if you are interested in learning more about this important topic.
Old MacDonald’s Farm Is Long Gone
Sunday, Oct. 2nd at 1pm. in the Daisy Bingham room. Come to a presentation from the Factory Farming Awareness Coalition. A 40-minute overview of the impacts of industrial animal agriculture on everything from climate change to social justice–a must-see for people who care about food, who care about people, and who love seeing cute animal pictures. No charge. Snacks provided.
And read this interesting article
noting that many big investors and corporate food giants are looking to shift their focus on meat to a plant-based products, understanding that plant-based proteins are much more economical to produce.
Dear friends of Our Daily Revolution,
I wanted to bring to your attention to a local news story in which the Oregon Humane Society seized 245 neglected birds from a breeder in Damascus, OR, one of the biggest animal rescues ever in Oregon. This happened just over a week ago.
“Many of the birds were housed in overcrowded cages filled with feces and waste that was sometimes several inches deep. Cages were often stacked three or four high, with feces and food waste overflowing from the top cages to the cages below. Many of the birds suffered from severe feather plucking and overgrown nails and beaks, while others appeared to be suffering from chronic stress.” Click here for the full story.
The birds are not yet ready to be adopted, but OHS is seeking help by way of donations to deal with this massive rescue and rehabilitation situation. They also have a wish list of special needs items for the birds you can purchase on Amazon.
It sounds like a neighbor reported the abuse, one of those cases where a brave person took a risk and did the right thing. With any luck, these birds will eventually be able to be placed in loving homes. Thanks for taking the time to check this out.
Papercut print by Nikki McClure; Featured dish: Dosa (Indian crepe made with lentils and rice) with roasted veggies and homemade sauerkraut
Do you love sauerkraut as much as I do? I love just about anything fermented: brine pickles, kimchi, sourdough bread, miso, tempeh, the list goes on. At first thought, it may seem like a giant task to brew these yummy ferments yourself, but it’s a lot easier than you might think, and a huge money saver!
Sauerkraut works by way of lacto-fermentation in which naturally occurring microbial organisms transform the cabbage into a probiotic superstar, great for your digestion and nutritional absorption and rich in vitamin B-12 (a vitamin that is otherwise hard to come by in a vegetarian diet).
I follow Sandor Katz’s fermentation methods, a great resource for all things fermented. Here are the basics to make a half-gallon jar( or two quart jars) of kraut like the one you see pictured. Using a crock with a weighted plate to keep the cabbage below the water is also a fine way to go if you have one.
Cabbage 3-4 lbs (two small heads)
Sea salt (or non-iodized salt) 1 ½ — 2 Tlbs
Spices: optional: cumin, caraway, dill, mustard, etc….
1) Shred cabbage in food processor or by hand, about a quarter of a cabbage at a time, sprinkling ½ to ¾ tsp of salt over the top as you go.
2) Pack the cabbage a few handfuls at a time into your jar using a sturdy kitchen tool. Tamp it down well. Water released will begin to rise over the top of the cabbage. Sprinkle in spices as you go if desired
3) Repeat this process until your jar(s) is full within about an inch of the top.
4) I save one small piece of cabbage to act as a top which will help keep the cabbage below the surface of the water. Put the lid on loosely to allow the gases to escape as it begins to ferment. You can tighten it after a few days. Put a towel under your jar just in case you get some overflow. In general you don’t want oxygen to come in contact with cabbage, so repacking cabbage below surface of the water is important each time you test it. If you really want to go pro, there are air-locking devices that you can buy that will create a perfect seal.
5) Store in a cool place. If you are fermenting in the heat of summer, this is particularly important as temperatures over 75 F can kill your culture.
6) Check the kraut after a few days. There may be some frothy scum on the surface. This is normal–just scrape it off. If water level sinks below the cabbage, just disolve some more salt in water and add it to your jar (about 1 tsp salt per cup of water)
7) Taste it every day or so to see how it is progressing. If water becomes slimy or cabbage turns pink, brown, or produces discolored mold on the water surface, your batch has probably gone bad. Sauerkraut is one of the most reliable ferments and I rarely have this problem.We usually start eating it after a week, and at 2-3 weeks it is really getting that fabulous krauty tang. It’s best to leave it out for at least a couple of weeks to get the most of the developing pro-biotics. Storing it in the fridge is fine if you are going to eat it over a long period of time as it slows down the fermentation greatly.