Alicia Silverstone's Blog, page 48

Orangutans Through A Lens

Photographer Zac Mills has been traveling to Sumatra to photograph orangutans and their forest home since 2013. Following his sixth visit this year, he shares his experiences and perspectives with Sumatran Orangutan Society:

I have a confession to make – I love orangutans. Orangutans are so interesting to watch first-hand as they go about their lives crisscrossing the forest. Orangutans remind me of humans in so many ways through their intelligence, personalities, and their physical characteristics. And this is why I return to Sumatra every year to photograph and watch them in their forest home.

Gunung Leuser National Park is a place unlike any other on this planet. This park is one of the richest tropical rainforests in Southeast Asia. It is the only place in the world where orangutans, tigers, elephants, rhinos, and leopard cats roam free. 

Unfortunately, Sumatran orangutans are facing a severe threat to their existence due to habitat destruction, the illegal pet trade, and conflict with villagers. The latest estimates put their total population at approximately 14,000 and trending in the wrong direction. They are classified as critically endangered by the International Union for the Conservation of Nature. And one only needs to drive to Gunung Leuser National Park to piece together why the orangutan population is decreasing. On the way, there are what appears to be endless rows of palm oil trees in every direction. These vast monoculture oil palm plantations are a stark reminder of the primary rainforest and orangutan habitat that they have replaced. To this day, parts of the primary forest in the national park continue to be cut down due to lax regulations and lack of enforcement by the local government.

One experience from two years ago still weighs on me. One morning we found a gaunt and visibly distressed adult male orangutan. Far from being the dominant force I’ve come to expect, this one was weak and could barely move from tree to tree. We found him at the edge of the forest and my guide speculated that he left the park to avoid a physical confrontation with another dominant male. After some time, we noticed that this male had a huge gash on his upper back. We called the park authorities to alert them to the situation but unfortunately, the male died not too soon after. During the examination, the park rangers found gun pellet wounds all over its body and a closer look at the gash revealed that it was likely from the strike of a villager’s machete.

This year I visited the Rwandan mountain gorillas in Volcanoes National Park shortly after the orangutans and the difference in the management of the parks could not be more striking. In Rwanda, the guides are professionally accredited and work for the government. There is absolutely no feeding of the mountain gorillas and any behavior that stresses the gorillas is not tolerated. Consequently, the gorillas paid almost no attention to us as they went about their daily life. Furthermore, a fixed portion of the park entrance fee is dedicated to community development projects. This way, the local community benefits from the mountain gorillas and the rate of poaching and habitat destruction has decreased significantly. In contrast, there are many unlicensed guides in Gunung Leuser National and I have observed numerous guides in Gunung Leuser feeding the orangutans so that they will come close for the tourists. Not only does this significantly increase the risk of disease transmission, it also creates an aggressive situation. I’ve seen orangutans violently chasing guides and tourists for food and some orangutans have even learned to grab tourists and not let go until they are fed. As a result, tourists have been bitten and attacked, and orangutans shift more away from their natural behavior.

The Gunung Leuser National Park management could replicate the Rwanda model of directing a proportion of the park entrance fee to the local community too. At the moment, villagers living in the buffer zone and outside of the tourism business receive little benefit and some view orangutans as a menace. If an orangutan eats fruit from a villager’s fruit tree, then that is a threat to their financial livelihood. This may have been why there were pellet gun and machete wounds on the male that died.

I aspire to a world where orangutans are freed from the severe threats to their existence and can go about their lives in peace. This is why it is very important to support the work of the Sumatran Orangutan Society and their partner organizations who make a tangible difference by saving orangutans in peril, protecting and rehabilitating the forest, fighting destructive legislation that would allow mining in the park, and working with local communities so that they benefit from the presence of orangutans.

 

Zac Mills is a Canadian photographer who has travelled to more than 70 countries. His photos invite you to experience the incredible beauty, diversity, and fragility of our planet. You can see his work at www.zacmillsphotography.com, follow his latest adventures on Instragram @zacmillsphoto, and download his free eBook: 25 Pro Photography Tips: Transform Your Photos from Ordinary to Extraordinary

Sumatra Orangutan Society (SOS) exists to protect Sumatran orangutans, their forests and their future. Sumatran orangutans are critically endangered and without urgent action could be the first Great Ape species to become extinct. SOS is dedicated to turning this situation around. Learn more about SOS!

 

Photos: Zac Mills

Pistachio Avocado Ice Cream

Karielyn Tillman of the cookbook Clean Desserts: Delicious No-Bake Vegan + Gluten-Free Cookies, Bars, Balls, and More is sharing this simple summery diy ice cream recipe below. Her book was named one of PETA’s must-have cookbooks of 2019 – it features 72 vegan treats comprised of whole foods and natural sweeteners (maple syrup, dates etc.)

Yields: 4 servings | Prep Time: 10 minutes | Inactive Time: 30 minutes

Ingredients

For the pistachio nut butter:

1 cup pistachios

For the ice cream

2 avocados
1/4 cup maple syrup
1 teaspoon vanilla extract

Directions

Prepare the pistachio nut butter:

Add the pistachios to a food processor and process until they are broken down into a thick and creamy nut butter. This will take approximately 5 minutes, and you may need to stop one or two times to scrape the sides and help it along. Set aside.

Prepare the ice cream:

Set aside 9 x 5 loaf pan.
Add all ingredients for the ice cream to the food processor with the pistachio nut butter, and process until everything is well combined and smooth.
Pour the ice cream mixture evenly into the loaf pan.

Assembly:

Tightly cover the loaf pan and place in the freezer overnight, or until the ice cream is firm.
Store in an air-tight container in the freezer until ready to serve because the ice cream will get soft if left out at room temperature.

Tip: Want to add some chocolate? Stir in mini-chocolate chips to the ice cream mixture before putting in the freezer, or drizzle melted chocolate over the ice cream before serving!

 

Photo: Karielyn Tillman

 

Nic Adler is the Ultimate Vegan Warrior

I ran into my old pal Nic Adler recently and was blown away by what he’s up to. He’s taking Los Angeles by the vegan storm! I reconnected with him at Outstanding in the Field, a table to farm pop up dinner that was all plant-based thanks to Nic! He convinced the event to make this LA dinner a vegan one, and they did. The food was totally insane… Nic is batting for veganism at every stop of the way so I can’t help but shine a light on him!

He’s been running the Eat Drink Vegan (EDV) festival for a decade, bringing over 100 vegan food and 250 beverage vendors together for a celebration of tasty cruelty-free food. EDV happened earlier this summer and brought in over 10,000 attendees!  Nic’s also a culinary director for the Coachella festival and definitely can be attributed for bringing more and more plant-based options there.

Last year he opened a burger joint called Monty’s Good Burger in LA, with the second location recently established in Riverside. These burgers are the real deal, Impossible patties topped with locally-source ingredients and drool worthy sauces. Nic told me that in the making of Monty’s he worked with non-vegan chefs to ensure beyond delicious burgers satisfy carnivores. I’m certain they do, have you tried Monty’s yet?!

In addition to Monty’s, he recently opened a new restaurants called Nic’s on Beverly. Bear and I went and were thrilled! If you are looking to treat yourself to a nice dinner, you need to go to Nic’s. Look at this menu!!

Anyways, I feel so inspired by Nic’s work! He’s really making change in LA through food by providing such fun and delicious plant-based options. Thank you Nic for all that you’re doing!!

Nic at the Animal Equality Inspiring Global Action Gala in 2018 (Photo by Michael Kovac/Getty Images for Animal Equality Los Angeles)

 

Top Photo: Nic’s on Beverly

Guest Blog: Japan Resumes Commercial Whale Hunting

By Mike Gaworecki at Mongabay.com

For years, Japan exploited a loophole in international rules to continue hunting whales despite being a member of the International Whaling Commission (IWC) bound by the commercial whaling moratorium that went into effect in 1986.

The country has now quit the IWC altogether and resumed commercial whaling.

IWC members are allowed to issue whaling permits for scientific purposes. Of the nearly 18,000 fin, sperm, sei, Bryde’s, and minke whales that have been taken under these special permits since 1986, the vast majority were caught by Japan’s whaling fleet in Antarctic, Northwest Pacific, or Japanese waters. Japan’s whaling industry was known to frequently disregard the international commercial ban on whaling, selling the whale meat harvested in the name of scientific research in Japanese markets.

After the legitimacy of Japan’s whaling industry suffered a number of setbacks — including a 2014 ruling by the International Court of Justice that the country’s Antarctic hunts had no scientific basis, the 2015 rejection by the IWC of an amended proposal submitted by Japan for scientific research, and a 2018 finding that Japan had broken the rules of the Convention on International Trade in Endangered Species (CITES) by taking sei whale meat from international waters — Japan left the IWC late last year and announced it would resume commercial whale hunting.

The first minke whale caught under the country’s new commercial whaling program was landed last week at Kushiro port in northern Japan, according to the Environmental Investigation Agency, a London-based NGO. Japan’s Fisheries Agency has set 2019 commercial catch quotas of 52 minke whales, 150 Bryde’s whales, and 25 sei whales.

“It’s a profoundly depressing spectacle to see the first victim of Japan’s first openly commercial whaling hunt in 30 years — landed for sale in restaurants and markets, despite an almost total lack of demand,” Juliet Phillips, an ocean campaigner with EIA who witnessed the landing of the minke whale firsthand, said in a statement. The whale hunt is targeting internationally protected species and is being carried out without the expert oversight of the International Whaling Commission (IWC) — the only international body with the mandate to manage whaling.”

The New York Times reports that there is reason to doubt that whaling will ultimately be a commercial success. The Japanese government is looking to reduce the $46 million in annual subsidies it supplies to prop up its whaling industry, but the appetite for whale meat, even in Japan, might not be able to sustain the hunts: “For the whaling industry to stand on its own two feet without government subsidies, it will have to find more lucrative markets for its product. But Japanese consumers’ interest in the meat has dwindled.”

IWC members Norway and Iceland are the only other countries on Earth that currently hunt whales commercially, which they do “either under objection to the moratorium decision, or under reservation to it,” according to the IWC. The countries therefore establish their own hunting quotas, but are required to provide information on their catches to the IWC. To date, more than 26,300 whales have been caught under objection or reservation. (Russia has also registered its objection to the moratorium, but so far does not hunt whales commercially under that objection.)

Iceland takes North Atlantic common minke whales and North Atlantic fin whales within the waters that make up its exclusive economic zone. But Iceland’s two whaling companies have announced that they’ll be sitting out the summer 2019 whaling season, meaning that, for the first time in 17 years, no whales will be caught in Iceland’s waters.

This is heartbreaking! Please spread the word on social media so Japan feels the heat. Consider donating to organizations like Sea Shepherd that working around the clock out at sea to protect our oceans and this incredible species.  – Alicia 

 

Top Photo by Thomas Kelley

B12 for Mental Clarity and Stress Relief

Kind lifer Stacy wrote to me on Instagram about her and her family’s experience using our mykind Organics B12 spray. I was delighted to hear from her and wanted to share this powerful story with you all!

“I give the B12 spray to my kids and it has been fundamental in changing the dynamic of our home. After the adoption of our son, we found out that he has a gene mutation from fetal drug exposure which makes it difficult for his body to process vitamins from food. This causes him to have emotional and behavioral issues due to poor cognitive reasoning. I started giving him the B12 spray as part of his daily vitamin regimen and he is a different kid! I have even used the B12 spray on myself when I start to have a migraine and it immediately goes away. I am sold on this product. ” – Stacy

Thank you Stacy for sharing this incredible testimony. B12 is known as the “memory vitamin.” We need it for mental clarity, healthy neurological function and to combat stress.† It is also necessary for proper red blood cell formation, for proper DNA synthesis, helping to create the sleep hormone melatonin and for the “mood” hormone serotonin†—among other things.

Our mykind Organics B12 comes as a spray, so while it’s super handy it also activates the salivary glands more effectively, allowing the vitamin to enter the bloodstream rapidly and efficiently! It’s Non-GMO Verified, Certified Organic, and free of synthetic ingredients. Plus, it tastes delicious… Bear is obsessed with it, he thinks it’s candy!

Have you tried our B12?? I’d love to hear your thoughts in the comments below!

 

† These statements have not been evaluated by the Food and Drug Administration.

These products are not intended to diagnose, treat, cure, or prevent any disease.

Change-Maker Spotlight: Five Acres

I recently went to an event for Five Acres and was blown away by their incredible work! Since 1988, they have worked to serve and protect children by providing foster care, adoption, and mental health services. They promote and connect children to safe, permanent, loving families and homes. In Los Angeles there are more than 20,000 children in need of adoption! Check out this video below recapping their important work. Thank you Five Acres for all that you do!

Change-Marker Spotlight: Five Acres

I recently went to an event for Five Acres and was blown away by their incredible work! Since 1988, they have worked to serve and protect children by providing foster care, adoption, and mental health services. They promote and connect children to safe, permanent, loving families and homes. In Los Angeles there are more than 20,000 children in need of adoption! Check out this video below recapping their important work. Thank you Five Acres for all that you do!

Superhero Vacation in Costa Rica

Are you pining for a rejuvenating vacation? If so, I couldn’t help but share this opportunity with you all! Superhero and macrobiotic dynamic duo Denny and Susan Waxman are leading a retreat in Arenal, Costa Rica this fall. From November 10-16, guests will enjoy a stay at the Tabacon Luxury Hot Spring Resort, located in a lush rainforest with stellar views of the famed Arenal Volcano and be fed authentic Costa Rican macrobiotic food! Yum!! Health lectures will be given on how to awaken and grow your natural healing abilities, worldwide eating traditions, and palmistry. In addition to the superhero inspo and fare, there are so many fun eco-activities to part-take in in this area. The resort as on-site thermal hot springs!

Activities:

Welcome cocktails
3 group lectures with Denny Waxman
3 cooking lessons with Susan Waxman
Daily yoga class
A local marketplace excursion
A tree planting event

Inclusions:

Bilingual guides
3 Costa Rican style macrobiotic meals served daily
Access to Shangri-La and thermal hot springs (exclusive to resort guests)

Early-bird pricing = $5,000/double occupancy ($2,500 each) & $3,500 single. This early-bird pricing ends May 31st!

Standard pricing = $6,000/double occupancy ($3,000 each) & $4,500 single.

Price does not include flights. If you are interested in this adventure,  learn more and register here! 

Cheers to Fathers

Father’s Day is around the corner, and in celebration of all the dads, we’re giving away some of our special farm-to-bottle mykind men’s products!

mykind Organics Men’s Once Daily and Multi (also available, Men’s Multi 55+ and gummies!)

Made from over 30 powdered fruits, vegetables and herbs – this certified organic whole-food blend promotes energy, healthy immune system and metabolism.

mykind Organics Prostate Herbal Support

If you’re a man past the age of 40, you probably know that maintaining a healthy prostate is important. That’s why our Prostate Herbal Support includes clinically studied organic cranberry to support healthy prostate function and normal urine flow.† Plus, we added organic turmeric with 50mg of curcumin, panax ginseng and rosemary extract to support antioxidant activity, with zinc and selenium—essential nutrients for men’s health.† And you know the deal – it’s Certified USDA Organic and Non-GMO Project Verified ensuring no toxic pesticides, herbicides or fungicides. We also use an Organic, Non-GMO Verified extraction method so no harsh chemicals (like Hexane) or conventional gmo corn alcohol is used!

Enter below my leaving me a comment nominating a pops you love and tell me why they’d appreciate some mykind love! 

The 3 recipients will be announced on Friday 6/14/19.

With love,

Alicia

 

• LIMIT ONE COMMENT PER ENTRY. MULTIPLE COMMENT ENTRIES WILL NOT BE CONSIDERED. (NO INTERNATIONAL SHIPPING, SORRY).

• THIS GIVEAWAY ENDS AT MIDNIGHT PST, THURSDAY 6/13/19.

• AFTER WINNERS ARE ANNOUNCED, ADDITIONAL INSTRUCTIONS FOR CLAIMING YOUR PRIZE WILL BE EMAILED.

• NO PURCHASE NECESSARY TO PARTICIPATE IN THIS GIVEAWAY.

• VOID WHERE PROHIBITED BY LAW.

Cashew-Macadamia Cheesecake with Salted Caramel Sauce

Two hours north of NYC is the Catskill Animal Sanctuary, a refuge for more than 4,000 farm animals since 2001! The Sanctuary also hosts an education center that teaches visitors why and how to lead a compassionate vegan lifestyle – from cooking classes to summer camps to educational lectures. In an effort to share their wisdom and tasty recipes with the world, staff Chefs Linda Soper-Kolton and Sara Boan have interwoven more than 100 recipes with stories about the farm’s resident chickens, pigs, cows, and horses in their new book Compassionate Cuisine. This book aims to share delicious, healthy, comfort food with a compassionate outlook that will make a difference in our lives, the lives of animals, and the planet!

Here is an excerpt from this new cookbook! If you make this drool-worthy cheesecake please fill me in on the comments below!

–

Cashew-Macadamia Cheesecake with Salted Caramel Sauce

by Linda Soper-Kolton and Sara Boan

Makes 1 (9-inch) cheesecake, or 12 to 14 servings

No one should have to do without cheesecake—ever! Smooth and rich, this cheesecake boasts compassion and nutrition as two of its main ingredients, something regular cheesecake can’t do. Macadamia and cashews blend beautifully to create a creamy base. And is there anything a chickpea can’t do? In this recipe, chickpeas create a dense texture and a complex taste than you wouldn’t get with nuts alone. A simple graham cracker crust works beautifully (Nabisco’s regular graham crackers are accidentally vegan), as does the gluten-free version that uses ground almonds and a little granulated sugar. The light, crumbly crust takes only minutes to make. The filling needs only a blender to create. And the salted caramel is optional, but more than worth it.

Allergens: Contains nuts and ingredients that may contain soy

Special Equipment: Blender, 9-inch springform pan

Ingredients

Graham Cracker Crust

1½ cups graham cracker crumbs, from about 9–13 crackers, depending on the brand

6 Tbsps vegan butter, melted (or 6 Tbsps

melted coconut oil and ⅛ tsp salt), plus more

for the pan)

Gluten-Free Almond Crust

1½ cups almond flour or almond meal

½ cup granulated sugar

¼ tsp salt

6 Tbsps vegan butter, melted, plus more for the pan

Filling

1 cup raw cashews, soaked for 2–3 hours in water, drained

1 cup unsalted macadamia nuts, soaked for 2–3 hours in water, drained

1 (15.5 ounce) can chickpeas, drained and rinsed

1 (15.5-ounce) can regular coconut milk

1 cup maple syrup

¼ cup fresh lemon juice

2 Tbsps apple cider vinegar

2 ½ Tbsps cornstarch

1 Tbsp tahini

2 tsps vanilla extract

¾ tsp salt

Salted Caramel Sauce

1 cup brown sugar, packed

6 Tbsps vegan butter, cut into chunks

½ cup canned coconut milk

2 tsps vanilla extract

¼ tsp coarse salt

To Serve

Flaked salt (optional)

 

Directions

Preheat oven to 325°F. Trace the bottom of the springform pan onto parchment and cut it out. Line the bottom of the pan with parchment circle and lightly oil the sides with butter. Line a baking tray with parchment and place the pan on top; this will make clean up easier.

To make the crust, break the graham crackers into a food processor and blend until finely ground. Add melted butter and pulse until the mixture resembles wet sand. Empty the crumbs into the springform pan and firmly press them evenly into the bottom and up the sides.

To make the filling, place all the ingredients in a high-speed blender. Blend, while scraping down sides occasionally, for about 2 minutes, or until completely smooth and creamy. There should be no gritty texture in the mixture.

To assemble the cake, pour the filling into the springform pan. Set the oven rack in the bottom position. Place the pan on a baking tray lined with parchment and put in the oven. Bake for about 50 minutes. If you notice the top is browning too much, place a piece of foil over the top of the pan without touching the filling.

To make the salted caramel sauce, place the sugar in a small, heavy-bottomed pot. Heat over medium-­high heat, while stirring occasionally. As the sugar heats, it will begin to melt and darken. When that starts to happen, you’ll need to stir it more frequently. Once the sugar is completely dissolved, remove the pot from heat and stir in the butter. When the butter is melted, place the pot back on the heat and stir in the milk. Cook, while stirring, until the mixture just starts to bubble. Keep cooking for about 1 minute after the initial boil, then remove from heat. Stir in vanilla and salt and set aside to cool.

The cake is done when it is mostly firm to the touch around the outer perimeter with a slightly less done center. It will firm up further when cooled completely. Remove the cake from oven and let cool on the counter before putting it into the refrigerator to chill for several hours or overnight.

To serve, cut slices and place on plates. Drizzle with salted caramel sauce and sprinkle with flaked salt. Extra caramel sauce can be stored in a sealed container for up to one month.

 

Excerpted from Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen by Linda Soper-Kolton and Sara Boan, with permission from Skyhorse Publishing, Inc. Copyright 2019 by Catskill Animal Sanctuary. Photographs by Alexandra Shytsman. https://casanctuary.org/