Contents Introduction

The competition to produce inexpensive meat, eggs, and dairy products has led animal agribusiness to treat animals as objects and commodities. The worldwide trend is to replace small family farms with factory farms large warehouses where animals are confined in crowded cages or restrictive pens.

If the anti-cruelty laws that protect pets were applied to farmed animals, many of the most routine U.S. farming practices would be illegal in all 50 states.

For modern animal agriculture, the less the consumer knows about whats happening before the meat hits the plate, the better. If true, is this an ethical situation? Should we be reluctant to let people know what really goes on, because were not really proud of it and concerned that it might turn them to vegetarianism?

Peter Cheeke, PhD | Oregon State U. Professor of Animal Agriculture | Contemporary Issues in Animal Agriculture (2004) textbook

According to Professor Bernard E. Rollin: [I]ndividual animals may produce, for example, gain weight, in part because they are immobile, yet suffer because of the inability to move. In the case of battery-cage egg production, Rollin explains that though each hen is less productive when crowded, the operation as a whole makes more money with a high stocking density: chickens are cheap, cages are expensive.

In an article in favor of cutting the space per pig from 8 to 6 square feet, industry journal National Hog Farmer advises that Crowding pigs pays.

It is all very well to say that individuals must wrestle with their consciences but only if their consciences are awake and informed. Industrial society, alas, hides animals suffering. Few people would themselves keep a hen in a shoebox for her egg-laying life; but practically everyone will eat smartly packaged, farm fresh eggs from battery hensmilk drinkers do not see the calves torn from their mothers.

The Economist, What Humans Owe to Animals, 8/19/95

In the United States, virtually all birds raised for food are factory farmed. Inside the densely populated sheds, vast amounts of waste accumulate. The resulting ammonia levels commonly cause painful burns to the birds skin, eyes, and respiratory tracts.

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Vegan Outreach - Factory Farms

Mother-of-three Dreena Burton shares over 100 recipes in her new book Whole-food, vegan dishes made from simple, natural ingredients Fans of Burton's books include Barack Obama's fitness trainer

By Maybelle Morgan For Mailonline

Published: 03:36 EST, 27 March 2015 | Updated: 23:52 EST, 27 March 2015

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Most meat-eaters would physically cringe at the phrase 'plant-based' diet, but one woman has made it her aim to educate the world about the benefits of going vegan.

Cookbook author Dreena Burton, 44, stopped eating meat, fish and animal products 20 years and during that time, has written five best-selling cookbooks.

The Vancouver-based author's most recent, Plant-Powered Families, includes more than 100 whole-food, vegan recipes to help families that want to transition to a meat-free diet.

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Vegan blogger Dreena Burton says her recipes will make you go meat-free

This week, when is a dog, not a dog? Cat goes vegan in the city.

Those who read this column regularly will know I'm a carnivore at heart; I ate burgers, and only burgers, for nearly a week. However, this week is #MeatFreeWeek. A global campaign to make people think about how much meat they eat, the impact it has on animals (ah, obviously!), our health and the environment. I was away on holiday last week and the calories I didn't drink (because of baby) were made up for in double desserts. So, it seemed like the ideal time to step away from the steak dinners, go the whole hog, and go vegan.

A vegan diet is one that avoids all exploitation of animals; meaning no dairy, no eggs, no meat, no fish and yes, sadly, no burgers. I have a few friends who are vegan - all the time, not just when it's trending on Twitter - and I know how hard it can be to find somewhere to go for dinner with them. So, this week, I thought I'd check out some of the best vegan bites in the city.

Stereo

Stereo is multi-track: a perfect mash up of a cafe, bar, restaurant and live music venue. It's also entirely vegan, not the clientele, you don't have to sign a disclaimer at the door but, if you opt to eat in, no animals are harmed in the making of your dinner. Cost: A bit of bread - 24 dinner for two Service: More tortoise than hare (possibly my only criticism)

The interior has a stripped back, studenty vibe. There's music posters on the walls, but it's less teenager's bedroom, more trendy grown-up den. The menu, as I mentioned, is fully vegan and quite extensive, whether you're after bar snacks or a sit-down meal. It kicks off with tapas dishes, chips, dips and sandwiches and follows up with some more fulsome mains.

I thought I'd ease myself in to my meaty detox with their Haggis Fritters, which I had heard were as tasty as the kind Burn's Night is made of; sadly, though, it wasn't to be. Unlike the Weegie on Twitter this week, who didn't want his local Tesco to get into trouble, I am a grass. They had run out of Haggis Fritters! I was disappointed but decided to go wild and share the Crispy Gnocchi and, low and behold, a burger (of the vegan variety!) instead.

The problem, historically, with eating out if you were vegetarian or vegan was that without animal flavouring, the dishes were often incredibly bland. What Stereo has nailed is flavour. Every dish was as tasty, if not tastier, as one with meat it in. It's exciting, it's dynamic and I challenge you not to consider chopping out meat after having a meal there.

Cost: A bit of bread - 24 dinner for two

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Cat's Eyes on Glasgow: when is a dog not a dog? I go vegan in the city

The New York State Fair has restaurants that serve fully loaded Italian Sausage Sandwiches, Shark-on-a-Stick, Kangaroo Spiedies, Donut Burgers, Wine Slushies and just about anything deep-fried.

But it has never had a restaurant that specializes in vegetarian and vegan food. (The Blooming Onion and butter-slathered corn-on-the-cob stands don't seem to count).

This year, the fair is seeking a vendor to operate a vegetarian/vegan restaurant, in a dedicated space inside the International Building.

"We are constantly working to satisfy more of the diverse wants and needs of our fairgoers, and adding vegetarian and vegan food has been at the top of our list," acting fair director Troy Waffner said in a news release.

The winning vendor will be chosen based on the number and variety of both vegetarian and vegan items -- and preference will be given to an applicant who uses New York-grown ingredients. The vendor also must serve non-alcoholic beverages.

The fair defines vegetarian "as a prepared hot or cold dish that excludes any meat, fish, seafood or animal-body by-products such as gelatin, but may include milk, cheese and eggs."

It defines vegan as "a prepared hot or cold dish that excludes any meat, fish, seafood or animal-body by-products such as gelatin, as well as milk, cheese and eggs."

The space is 20 feet by 20 feet, in the southeast corner of the International Building. It was vacant in 2014, and had been the home of La Cuisine. The International Building is home to many of the fair's better known restaurant vendors, such as the Hofbrauhaus, Las Delicias, Paco's Tacos, Stephen's Greek Cuisine and Emmi's Little Italy..

"We don't get many openings in our food vendor ranks, so when this space became available, we saw this as a real opportunity to provide vegetarian and vegan food," Waffner said.

The winning vendor supplies its own equipment and pays an annual rent -- $7,160 for 2015. Applicants must currently be in the restaurant or food service business, and have been in business for the past three years. The fair is also seeking vendors who have a demonstrated knowledge of vegetarian and vegan cooking.

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Deep-fried tofu on a stick? New York State Fair seeks vegetarian/vegan restaurant

The New York State Fair is looking for a vendor that offers vegan and vegetarian food for a space inside the International Building.

Fair officials will accept bids for the 20 feet by 20 feet space in the southeast corner of the International Building, which houses some of the fair's restaurants.

Acting State Fair Director Troy Waffner said with the space open, it provides the fair with an opportunity to bring in a vegan and vegetarian vendor.

"We are constantly working to satisfy more of the diverse wants and needs of our fairgoers, and adding vegetarian and vegan food has been at the top of our list," Waffner said.

The fair will select a vendor based on the variety of items on its menu. Vendors using New York-grown ingredients and products will be given extra consideration, according to fair officials.

Bidders must have been in the food service or restaurant business for at least the past three years and have a knowledge of vegan and vegetarian food preparation.

The winning vendor will pay an annual rent of $7,160 and supply their own equipment. The fair provides electricity, sewer and water services and trash removal. Natural gas service is available on site, but the vendor is responsible for covering any costs.

The deadline for applications is May 1.

The fair runs from Aug. 27 to Sept. 7.

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Wanted: Vendor to offer vegan and vegetarian food options at New York State Fair