Animal Place

Awesome farmed animal sanctuary home to 300 formerly neglected and abused cows, pigs, chickens, sheep, goats, rabbits and turkeys in Grass Valley, CA. Perfect place to visit, volunteer, and intern!
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As lovers of animals who advocate on their behalf, we need to be more conscious of the language we use to describe them. Specifically, as a community, we need to be a lot better at remembering that they are individual beings with names and personalities — they should not be described as “it” or “that”.

Example:
This is my dear friend, Stanley. He loves chin scratches and relaxing in the sun.

Can you tell us about an non-human friend that you know?

"Vermont – mention the state, and people picture the soft-focus Holsteins on Ben & Jerry’s ice cream cartons and postcard pictures of cows grazing in a hilly, pastoral heaven. And for good reason: As New England’s leading milk producer, the Green Mountain State has a huge cultural and financial investment in dairies.

Amidst all the bovine iconography, however, here’s one image you’ll never see: Bessie pooping in the sparkling waters of Lake Champlain. But increasingly, waste from Vermont’s lightly regulated dairy farms is polluting the lake, the nation’s sixth-largest body of fresh water. It’s undermining Vermont’s tourist economy and jeopardizing drinking water supplies for a third of the state’s population.”

http://grist.org/food/vermonts-dirty-secret-free-ranging-cows-are-crapping-on-the-water-supply/

Rescue Ranch Snapshot with caregiver Darren, “Volunteer Zoe spending quality time with our newly rescued hens who lived in battery cages and had never touched earth before!”

Yesterday the staff of Sanctuary Bistro/ Local Love Catering came out to visit the animals before their big grand opening this weekend!

They still have room at their fundraiser for Animal Place on August 3rd. They’ll be donating a generous portion of their sales to the sanctuary. You can choose from three time slots: 5:30, 7:30 and 9:30.

The menu is all vegan and gluten-free:

-Baked Stone Fruit stuffed with caramelized onion “cream cheese” topped with smoked almonds.
-Roasted Beet Salad: Roasted baby beets and a walnut pate atop baby lettuces served with a “Bleu cheese dressing”
-Tofu Roulade stuffed with spinach duxelle served with brown rice pilaf, roasted summer squash, and a mornay sauce.
-Bananas Fosters with a Strawberry “Ice-cream”

There will be a very limited amount of seating available. Make your reservations today!! http://www.sanctuarybistro.com/about/contact/

Did you grow up with a beloved companion animal? How has that affected your food choices today? http://news.yahoo.com/kids-pets-more-likely-avoid-meat-120325454.html

Thanks to the SFGate.com for covering our hen rescue (don’t read the comments, peeps!)

There are some bits of misinformation in the piece but aside from that, we feel it is a positive article about the rescue work you support. 

http://www.sfgate.com/bayarea/article/500-rescued-hens-happy-and-up-for-adoption-5652120.php#photo-6653088

Farmers Market Vegan serves up a healthy and scrumptious “Lime-Bathed Black Bean, Corn, and Tomato Salad” in this week’s Sanctuary Sweets Lunch.
Ingredients:
1/4 cup lime juice 1 tsp olive oil 1 clove garlic, minced Pinch cayenne pepper (can omit if you have a low heat tolerance, like my Frenchy.) 1 tsp chili powder 1/4 cup fresh cilantro, finely chopped 1 15-oz can black beans, drained and rinsed (I use Eden brand…the best!) 3/4 cup frozen corn (or fresh! I suspect some smoky grilled corn would serve as a welcome addition. Thawed if frozen.) 1 avocado, peeled and chopped into 1/2 inch chunks 20 cherry tomatoes, halved or 1 medium tomato, chopped

Preparation:
Whisk together the lime juice, oil, garlic, cayenne (if using), chili powder, and cilantro in a medium bowl. Stir in all other ingredients and refrigerate for about an hour to promote maximum flavor mingling.

Source

Farmers Market Vegan serves up a healthy and scrumptious “Lime-Bathed Black Bean, Corn, and Tomato Salad” in this week’s Sanctuary Sweets Lunch.

Ingredients:

1/4 cup lime juice
1 tsp olive oil
1 clove garlic, minced
Pinch cayenne pepper (can omit if you have a low heat tolerance, like my Frenchy.)
1 tsp chili powder
1/4 cup fresh cilantro, finely chopped
1 15-oz can black beans, drained and rinsed (I use Eden brand…the best!)
3/4 cup frozen corn (or fresh! I suspect some smoky grilled corn would serve as a welcome addition. Thawed if frozen.)
1 avocado, peeled and chopped into 1/2 inch chunks
20 cherry tomatoes, halved or 1 medium tomato, chopped

Preparation:

Whisk together the lime juice, oil, garlic, cayenne (if using), chili powder, and cilantro in a medium bowl.
Stir in all other ingredients and refrigerate for about an hour to promote maximum flavor mingling.

Source

All sheep are born with tails. Within the first week of life, most sheep farmers cut off (dock) the tails of sheep. This is done without pain relief.

Most modern breeds of sheep are bred to have many folds of skin for more wool. The extra skin can cause skin infections and serve as a breeding ground for flies.

With proper management, fly problems (called blowstrike or flystrike) are minimized. At Animal Place, caregivers check each sheep monthly. These health checks eliminate problems with flies.

On large farms, farmers do not individually check sheep monthly. Instead of implementing better management techniques, farmers remove body parts.

Tails are used for communicating with other sheep and, more importantly, help keep flies and other parasites away.

In addition to tail docking, male lambs are castrated without pain relief.

Three million sheep are slaughtered each year. Lamb meat is the flesh of a 6-mos-old baby sheep. Sheep who are bred to produce wool are still slaughtered, once their wool production declines – around 5-7 years of age. They can live into their teens.

Summer tour season is winding down and our weekly tours will be coming to an end — sign up now before it’s too late: http://bit.ly/aptours

And watch our awesome new tour video: 

Beef Magazine (gross!) knows exactly how powerful Cowspiracy: The Sustainability Secret will be at educating the public about how detrimental animal agriculture is to our environment.

http://beefmagazine.com/blog/why-ranchers-should-care-about-documentary-cowspiracy

You can support Conspiracy by hosting a screening, signing up for their updates and sharing their trailer: http://www.cowspiracy.com/