April has been a beautiful month here at Rosie's–the trees are blooming, the grass is green, the sanctuary is bustling with hard-working volunteers and lots of tours and school visits. Warmer temps and lovely colors aside, it has also been an incredible month of celebrations: ALL of our "big pigs" turned ONE; and we celebrated the rescue anniversary of our darling, daring "jumpers," Dani and Sunshine!
While we consider every day of sanctuary life a celebration, it is a wonderful time to reflect on just how big an impact Dani and Sunshine have had on us and the Rosie's community. They have blossomed into big, sweet, smart, curious girls, who so perfectly represent just how amazing pigs really are. They will soon be featured on NBC4 in an upcoming segment, with Michele discussing their rescue and the work we do here at Rosie's. We are forever grateful to our friends at Sisu Refuge for all of their initial efforts in getting them to us, and to our brave girls for saving their own lives and, in turn, showing so many people that pigs deserve to live their best lives.
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While much of of our work is dedicated to caring for the animals here at the sanctuary, we remain committed to being stewards of the land we occupy and to upholding best practices for its management. We are thrilled to announce that we have embarked upon a major pasture management project under the guidance of the University of Maryland Extension, as well as the Montgomery Soil Conservation District, to develop a new fencing plan that will allow for proper rotation of our pastures for maximum growth and grazing to benefit both the fields and the animals!
Our immediate plans include:
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Constructing new fencing and gates within our two largest pastures (this will enable us to give large sections of our main pastures 3-8 week breaks for rest and regrowth)
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Special fencing and temporary shelter for the farmed pigs in our top pasture (double win–our big pigs will get the enriching experience of rooting up an old riding ring so that we can grow grass there, and while they move temporarily, we will plant and grow a warm season crabgrass in their current pasture!)
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Growing and cultivating a produce garden (we plan to use our front circle to plant a varied vegetable garden, and we have the cutest and most helpful potbelly crew "working" to uproot the perennial grass and turn over the soil...see photo below)
As you might imagine, all of this work is quite expensive, and we need your help to do it! If you are able, please help us by donating toward this important project. We are so grateful for any and all contributions! |
Apply Today for LEAP for Animals at Rosie's! |
We are now taking applications for high school students to participate as interns in the LEAP for Animals program offered for the 2024-2025 school year at Rosie's on the second Sunday of every month beginning in September. This is an incredible program that empowers high school students to become compassionate catalysts for change by addressing leadership in the areas of ethics, animals, and the planet. LEAP for Animals has been incredibly successful since its inception in 2023 and we are honored and excited to be a part of this brilliant endeavor.
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Have You "Herd?" - by Rosie's Founder, Michele Waldman |
What is Speciesism?
If you have visited Rosie’s Farm Sanctuary for a tour, you may have heard us talk about speciesism. Speciesism is a discriminatory belief system that assigns different values or rights to beings based solely on their species. For example, many of us love dogs and are outraged that there are dog meat farms in China, Vietnam, and South Korea. Yet, these same people believe that it is okay to slaughter pigs for their bacon. This is speciesism. It is not based on whether or not these animals are intelligent or can suffer. Pigs are proven to suffer immensely in agriculture and they are far more intelligent than dogs. These beliefs are based on cultural and subjective determination, perpetuated by religious doctrine, philosophical traditions, and economic interests that prioritize human needs and desires above all else.
Akin to racism or sexism, speciesism is based on the notion that humans are inherently superior to all other species and have the right to exploit, dominate, or disregard the interests of other non-human animals. It often shows up in various forms of exploitation, such as factory farming, animal experimentation, habitat destruction, clothing, and entertainment—where the interests and well-being of animals are routinely disregarded in favor of human interests.
As a child, my mother always accused me of anthropocentrism, which ascribes human feelings and characteristics to nonhuman animals and objects. And while this way of viewing animals gave me tremendous empathy for them, this very thinking can often be used as a rationale by others for exploiting animals. People can justify their exploitation simply because of arbitrary criteria such as intelligence, appearance, or utility to humans.
I believe in the inherent value and rights of all sentient beings, regardless of species. I wear a tattoo on my left shoulder saying “animal liberation” because I firmly believe in dismantling systems of oppression that perpetuate speciesism. I want to promote compassion, empathy, and justice for all living creatures. This is why I started Rosie’s Farm Sanctuary.
By recognizing and challenging these biases in speciesist thinking, we can move towards a more compassionate and equitable world where all beings are treated with respect, dignity, and consideration. I am curious about your thoughts on speciesism and welcome any feedback at [email protected]. |
Compassion Corner - by Sanctuary Manager, Jason Bolalek |
In honor of Earth Day earlier this month, I thought it would be appropriate to mention how Earth Day and veganism share a common goal—promoting sustainability and protecting the environment. By adopting a vegan lifestyle, individuals can make a significant positive impact on the planet. Here are a few ways that they align:
One of the most effective ways to reduce our ecological footprint is by adopting a plant-based diet. Animal agriculture is a major contributor to deforestation, greenhouse gas emissions, and water pollution. By choosing plant-based alternatives, we reduce the demand for animal products and help preserve precious natural resources. Plant-based diets require less land, water, and energy, making them a sustainable choice for the planet.
Veganism, as well as eating a plant-based diet, promotes biodiversity conservation. Animal agriculture is responsible for habitat destruction, leading to the loss of countless plant and animal species. By eliminating the consumption of animal products, we help protect natural habitats and preserve biodiversity. Plant-based diets rely on a variety of fruits, vegetables, grains, and legumes, which can be grown using less land and fewer resources, allowing ecosystems to thrive.
The production of animal products requires significant amounts of water. Livestock farming consumes vast quantities of water for drinking, cleaning, and irrigation purposes. By choosing plant-based alternatives, we can conserve water resources. Studies have shown that producing plant-based foods requires far less water compared to animal-based products. Embracing veganism, that excludes all forms of animal exploitation, is a sustainable choice that helps alleviate water scarcity and promotes responsible water management.
Animal agriculture is a major contributor to greenhouse gas emissions, which are a leading cause of climate change. Livestock farming produces methane, a potent greenhouse gas that significantly contributes to man-made climate change. By choosing a plant-based diet as well as a vegan lifestyle, we reduce our carbon footprint help mitigate climate change. Plant-based diets have a lower carbon footprint and can play a crucial role in reducing greenhouse gas emissions, assisting in the fight against climate change.
Veganism and Earth Day go hand in hand, as both advocate for sustainable practices that protect our planet. By embracing a vegan lifestyle, individuals can make a positive impact on the environment, conserve natural resources, protect biodiversity, and contribute to the fight against climate change. Let's celebrate Earth Day every day by promoting and embracing a vegan lifestyle for a brighter and greener future.
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Our volunteer, Gretchen, caught the goats doing yoga and the sheep happily eating just outside! |
| So many happy animals grazing in the green pastures, framed by all the blooming trees. |
| Michele and Jason meeting with our very helpful piggies! |
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Rosie's Recommended Recipes
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Crispy Baked Orange Tofu This delicious crispy baked tofu with take-out-style orange sauce by Nora Cooks with some steamed broccoli is an easy weeknight meal! Ingredients Crispy Baked Tofu: - (2) 14-16 ounce blocks extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
Sticky Orange Sauce: - 1 cup vegetable broth
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1/2 cup fresh squeezed orange juice, from 2-3 large oranges
- 1/2 cup organic sugar (may sub coconut sugar, brown sugar or pure maple syrup)
- 1/3 cup rice vinegar
- 1/4 cup low sodium soy sauce
- 3 cloves garlic, minced
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2 teaspoons grated fresh ginger (or 1/4 teaspoon ground ginger)
- 1 teaspoon Sriracha hot sauce, or to taste
- 2 tablespoons cornstarch
- 1/4 cup water
For serving: - 4-5 cups cooked rice
- 2-3 tablespoons chopped green onions
Instructions
Make the Crispy Baked Tofu: Press the tofu by wrapping in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for at least 30 minutes if possible and up to an hour. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or spray with oil.
Slice the tofu into 1 inch cubes and add them to a large ziplock bag, along with the olive oil (or soy sauce) and cornstarch. Close the bag, and shake gently to coat the tofu pieces.
Arrange the tofu evenly on the prepared pan, and bake for 15 minutes. Flip and bake for 15 more minutes, until the tofu pieces are crispy and lightly golden brown. Remove from oven. Make the Orange Sauce:
In a large pan (large enough to fit the tofu and sauce), add all sauce ingredients except the cornstarch and water. Bring to a boil, and cook for a minute or two. Mix the cornstarch and water in a small bowl to combine, and then add to the pot. Stir over medium-high heat constantly for a couple of minutes, until the sauce thickens. Now add the baked tofu to the pan and stir to coat the tofu in the sauce. Remove from heat. Serve over brown or white rice. Sprinkle with green onions and/or sesame seeds. Add a side of steamed broccoli or cauliflower if desired. |
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