78 posts tagged san diego scene
Earth Squeeze on Kickstarter
Hey San Diego readers, you must check out this fundraising campaign for Earth Squeeze, our fine city’s newest pop-up juice stand that uses only locally grown, farm-fresh produce & sells at farmers markets all over the county!
Here is what founders Mike & Lauren have to say about their awesome concept:
Earth Squeeze is going to be a mobile, “pop-up” juice stand in San Diego. This means that we will travel among farmers markets in San Diego county with our juicers, buying local, farm-fresh produce & juicing it on-site to order. We also plan to juice produce purchased by farmers market customers.
Our goal is not only to teach our customers about the benefits of incorporating live, raw juice into their diets, but also to promote the value of buying local organic produce from San Diego farms. We are strong believers that the future of the food revolution is going to be centered on strong local agriculture, & we hope to strengthen this movement with our efforts.
We have found the commercial kitchen we will be using to store & prep some of our produce. This has allowed us to move forward with applying for all of the necessary licenses & permits we need to vend at farmers markets. We have already launched full speed ahead into our social media advertising campaign, & are quickly developing our name in the community. Our recipes are ready to go, but before we begin…
We need your help! We are turning to Kickstarter for help raising funds to pay for a centrifugal juicer, a whisper generator, & other equipment necessary to sell at a farmers market. We are grateful & appreciative of any & all pledge amounts.
I cannot wait to visit them at the markets & get my fresh local juice on. So what do you say? Why not watch their video, & back their project if you can? They have some sweet rewards for backers. Click here to show support for Earth Squeeze!
Vegan Tasting Menu at Alchemy
'Twas the night before Thanksgiving…
I’ve always been a fan of Alchemy in the sleepy, but trendy South Park neighborhood of San Diego. I love their approach to cultural faire, small shareable dishes, & their “Dirty Pickle” martini is my favorite cocktail in town (extra dirty, extra pickle!). So when their PR team contacted me & invited me & a guest to attend their “Thanksgiving Before Thanksgiving Vegan Tasting Menu,” how could I resist? Oh but, Thanksgiving eve! Shouldn’t I be to be prepping for my own Thanksgiving feast? Perhaps, yes, but it sure is fun to be catered to once & a while! So I called up my pal, Nichole & we headed out for a pre-no-turkey-day treat. And what a treat it was!
To start, we were served a cup of "Tomato-Fennel Bisque with Almond Milk, Fennel Fronds, & Roasted Garlic Oil." Wow…this was so flavorful! Tomato & fennel is such delicious combination, with the subtle anise flavor of fennel bringing a bit of sophistication to the classic tomato soup. The garlic oil drizzle, made the soup rich & savory. Oh, if only there were some crusty bread to dip in. But, then again, I’m so happy the bread basket doesn’t exist in this restaurant. No thank you, carb-overload! I’ll have enough of that come Thanksgiving.
Our second course was an "Artichoke Salad with Pickled Purple Artichokes, Watermelon Radish, Jonagold Apples, Oro Blanco Espuma, & Pedro Ximenez Reduction.” The presentation was beautiful, & the dish itself had so much potential. But… I love pickled anything, so when I read the words “pickled” I was excited, but upon tasting the dish, it didn’t seem as though the artichokes were “pickled” at all. So I was slightly underwhelmed.I absolutely love watermelon radish, & the apples were crisp & tart yet we agreed that the components of the dish didn’t seem “cohesive.” If I were to make this myself, I would serve it on a bed of peppery arugula, with a bit of crumbled cashew “goat cheese.”
The third course was a gem. "Manicotti with House Made Vegan Ricotta, Broccoli Rabe, Crudite, Cilantro Pesto, & Pepitas.” Me oh my. That ricotta! I would like the recipe please. It was so creamy, with a slight sweetness to it. At first thought it was tofu based, but now I am thinking perhaps it was cashew based? I’d sure love to know, it was delightful & I can imagine it in all sorts of culinary creations. Along with that delightful ricotta, the filling consisted of broccoli rabe, which added a bitter bite, & zucchini cappelini, which imparted a sweetness & unique texture. The manicotti was topped with a zesty, herbaceous cilantro pesto & baby garden carrots. So cute. I enjoyed the wine pairing with this dish which was a glass of Nicole Chanrion - Cote de Brouilly.Oh, how I do love a French wine. It was dry & spicy, with a dark plum & blackberry finish. An interesting choice to pair with a pesto dish, as I usually prefer a crisp white wine, but I enjoyed it. I like wine, so I am easy to please.
The final course was the always anticipated dessert course. "Guava Shaved Ice with Brûléed Forelle Pears & Crystalized Hibiscus." The shaved ice was light & refreshing, with a hint of rosemary that I really enjoyed. I’d expected the pears to be a bit more “brûléed.” We were also treated to the cocktail pairing which was a "Hibiscus Port Wine Cooler" that was sweet & lovely. It was a beautiful pairing, but left me wanting more. It would’ve acted a a perfect palette cleanser before a warm, rich dessert. It was a Thanksgiving dinner after all — bring out the pumpkin cheesecake, or some coconut cinnamon ice cream with baked apples! Perhaps they thought we’d prefer to save our calories for the big day? I find this happens a lot when I go to vegan dinners & non-vegan restaurants & it’s frustrating, especially when I know how incredible vegan desserts can be. I wish these chefs would be a bit more adventurous in the dessert department. I was just listening to the latest Compassionate Cook podcast & CPG mentioned the same thing. In her case, she sent a copy of her book Joy of Vegan Baking to help inspire the chef. Bold! If only I had a cookbook to send!
All in all, it was a very enjoyable meal, & I appreciate their enthusiasm & effort. Not many restaurants in San Diego cater to vegans, let alone prepare an entire menu for them one night a month. I definitely recommend it to anyone looking to have an elegant vegan meal. The restaurant is nestled on a quite corner in one of the cities best neighborhoods, so enjoy a vegan meal, some delicious wine & a stroll around the streets lined with darling little craftsman bungalows. Sounds like a perfect date night to me.
Also, a very kind thank you to Alchemy for hosting me & my friend. We are so grateful for your invitation & hospitality. I will certainly be back for another tasting.
Plant Powered Thanksgiving with Katie’s Healing Kitchen
Before I get to the lovely food & photos above, I need to share a bit of a back story. This past summer a good friend, invited me to a vegan cooking class at a wine bar in her neighborhood. Of course I accepted the invitation - vegan food & wine? Totally up my alley! Who knew that class would be the first of many & the start of some great new friendships?!
The classes are taught by plant-based chef, Katie Gluck, who is a recent graduate of The Natural Epicurean Academy of Culinary Arts (my dream cooking school) where she was trained in the art of vegan, macrobiotic, ayurvedic & raw cuisine. Upon graduating, Katie returned to her home town of San Diego & launched Katie’s Healing Kitchen. Katie teaches monthly cooking classes at The Wine Vault & Casa de Luz, caters small scale events, & hosts private cooking classes & kids’ cooking parties. In addition, she kindly volunteers her time with the International Rescue Committee’s “Youth Food Justice,” an after school gardening program at local high schools, where she teaches healthy cooking classes to students using the organic produce they grow. Katie is passionate about harnessing the power of food to heal disease, & her it’s her lifelong goal to inspire others to make the connection between the food they eat & its effect on their body, the environment & the world. I am so inspired by Katie & the wonderful work she is doing. Her recipes are always vegan, gluten-free, & refined sugar-free. She has a gentle spirit & a genuine enthusiasm for spreading the good word about living a healthy & healing lifestyle. Her classes are fun & informative & her food is delicious. I have made many of her recipes over & over in my own kitchen. If you are San Diego based, I highly recommend visiting Katie’s site & signing up for her newsletter so you can get up to date info about her class & event schedule. And FYI, space is limited at Katie’s classes & they fill up fast!
So back to the food you see above! Last weekend’s theme was "Plant Powered Thanksgiving," the faire for this festive fall menu was scrumptious: Roasted Carrot Soup, Squash Mac & Cheese, Wild Rice & Lentil Stuffed Squash topped with Mushroom Bacon, Maple Dijon Roasted Brussels Sprouts, Simple Steamed Kale, & Apple Crisp with a dollop of Cinnamon Coconut Ice Cream & a surprise Chocolate Peanut Butter Truffle. And yes, it was certainly as delicious as it looks! Katie’s recipes are healthy, yet hearty, thoughtfully crafted, easy to follow & absolutely delectable. I enjoyed each & every one of these dishes, but the star of the evening for me was definitely the stuffed squash, which will be making an appearance at my family’s Thanksgiving dinner. And if you are still in search of a main event for your turkey-free celebration, look no further, ‘cause you’re in luck! Katie graciously allowed me to share the recipe!
Wild Rice & Lentil Stuffed Squash from Katie’s Healing Kitchen
Yield: 8 Servings
- 1 large yellow onion, chopped
- 4 cloves garlic, chopped
- 2 cups vegetable stock
- 1 cup uncooked wild rice
- 1 cup dried green lentils
- Sea salt or tamari to taste
- 4 winter squash, delicata, acorn or kabocha
- avocado or olive oil
- Squash - Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut the squash down the middle, & scoop out the seeds. Place squash cut-side down on the baking sheet. Bake 30 to 40 minutes until squash is tender. Remove from oven.
- Onion - warm saute pan (with a fitted lid) over low heat, cover the bottom of the pan with oil. Once the oil is hot, add the onion & cover with the lid. Stir every 5 minutes until onion is caramelized (about 40 minutes)
- Rice - In a medium pot, over medium heat, cover the bottom of the pan with oil. Once oil is hot, add the garlic. Saute until fragrant. Add rice & vegetable stock to pan & bring to a boil. Once boiling, lower to a simmer & cover, about 40 minutes or until rice is done. Meanwhile, in a separate pan, cook lentils according to package directions.
- Combine caramelized onion, lentils, & rice together. Season with salt or tamari. Stuff squash with lentil rice mixture & bake at 400 for 10 minutes
What a perfect centerpiece on a compassionate Thanksgiving plate! Katie served the dish topped with simple steamed kale, a sprinkle of mushroom “bacon,” & a side of maple dijon roasted brussels sprouts. Yum! When I recreate this dish, I’ll likely add some chewy dried cranberries to the rice & lentil mixture.
Now before I set you free to go whip up this lovely dish for yourself, I want to introduce you to the talented photographer behind the gorgeous photos you see above. Amy Angelo, of Amy Angelo Photography, is a San Diego based photographer who specializes in babies & children, but also takes beautiful wedding, event, family & food photos. Amy is responsible for all of the photography on Katie’s website, helping to bring her dishes alive on film. Amy is also vegan, a cat lover, an activist, & makes a delicious raw pumpkin pie! If you are looking for a photographer who is as compassionate as she is talented, then Amy is your gal!
I am super grateful to have these talented ladies as friends & am so excited to share the wonderful work they do to spread wellness, beauty, & compassion.
If you are San Diego based, why not join us for Katie’s next class, "Make Your Own Christmas Presents." We’ll sip on minty hot cocoa & nibble on Christmas cookies while we learn how to make vegan friendly giftables, (think vanilla coconut body scrub, hot chocolate gift bags, baking mix). Also includes: adorable packaging and take-home recipes. Visit katieshealingkitchen.com/classes/ for more info. Hope to see you there!
Brûlée Brunch Menu Sneak Peak!
A few weeks ago I shared the news about LOVELIKEBEER’s upcoming brunch event, & now I get to offer you fine readers an exclusive sneak peak!!!
Hot off the vegan press! Behold, the menu for "Brûlée!"All I can say is, best come hungry & put your stretchy pants on, because it’s gonna be mighty hard to turn down anything on this delectable menu. I mean…"Hazelnut Stuffed French Toast? Savory Crepe? Spiced Carrot Coconut Cake?" Don’t mind if I do! All for me :)
Wow! These boys have outdone themselves with this one. Vegan. French. Brunch. That is all. Unless you missed the memo…you can catch all the thrilling details here.
Vegan Thanksgiving Tasting Menu at Alchemy
Hey, hey San Diego! Alchemy in South Park is hosting a 4 course "Night before Thanksgiving Vegan Tasting Dinner & Pairing” next Wednesday & I am super lucky, honored, excited & grateful to have received a personal invitation from the restaurant, treating me & a friend to the meal. Sometimes being a blogger truly rocks!
On the last Wednesday of every month, Alchemy hosts a "Vegan Tasting Menu", & Sous Chef Troy Oftedal creates a skillfully prepared “farm to table menu” featuring fresh, local ingredients & a seasonal theme. November’s theme? “Thanksgiving Before Thanksgiving” vegan style! I have always wanted to attend one of these dinners, & couldn’t be more excited about the opportunity to try this menu…
Alchemy/Vegan Celebration/11.27.13/Thanksgiving before Thanksgiving
- 1st – Tomato-Fennel Bisque - Almond milk / Fennel fronds / Roasted Garlic oil. Paired with – Broadbent “Rainwater” Madeira
- 2nd – Purple Artichoke Salad - Pickled Purple Artichokes / Watermelon Radish / Jonagold Apples / Oro Blanco Espuma / Pedro Ximenez reduction. Paired with – Gloria Ferrer, VA De VI, Ultra Cuvee, NV
- 3rd – Manicotti - House made Vegan Ricotta / Broccoli Rabe / Porcini Mushrooms / Zucchini Capellini / Crudite / Cilantro Pesto / Pepitas. Paired with – Nicole Chanrion – Cote de Brouilly, 2011
- 4th – Guava Shaved Ice - Bruleed Forelle Pears / Crystalized Hibiscus. Paired with – Hisbiscus White Port Cooler
OMG! Feed me now! The cost of dinner is $35, with beverage pairings at $6 each or $16 for the whole meal. It will start at 5:00pm & run until 10, unless it sells out before then.
Alchemy will also be teaming up with Project Raw, who will be on site to hand out material, chat about their project & act as a collection site for the night. Project Raw is a social venture based on the belief that raw food can positively change our personal health, our communities, & our environment. By collecting produce that would otherwise go to waste, they have come up with a unique way to provide nutrition to local homeless shelters. I think this is absolutely wonderful!
I am, obviously, looking forward to this & plan to lug my camera along so I can share the celebration with y’all! I’m bringing along my pal Nichole of VeganSpin, so be sure to check in for her review as well. And if you’re local, hope to see you there!
People living their passions, that’s what life is all about, right? And what if you could live your passion in your work? Win win! I can’t wait to introduce you to two inspiring folks doing just that…
A few months back, I received a friendly email from the lovely Sarah O’Toole, a recent San Diego transplant & the creator, along with her fiancé Peter, of Cooking with CSA introducing me to their program & offering to share some of their seasonal plant-based recipes with Vegenista readers. As I learned more about their program, inspiration, & philosophy, I more than welcomed the offer to share their awesome work here. I’ve been a local CSA (community supported agriculture) subscriber for the past 4 years, & feel strongly about eating as locally, seasonally, & organically as possible, so the notion of “Cooking with CSA” is right up my alley. Also, as you may remember, I am an educator, so as I learned more, I realized we shared an even greater passion - educating children about healthy food - I was even more excited to share their mission. As a speech-language therapist in the public schools, I am often astonished & astounded by what I see children consuming - whether it’s from the school lunch program, or their own lunch boxes. Most kids don’t know what “real food” is or where it comes from. It’s such a shame, & there has got to be another way! And fortunately Sarah & Peter intend to pave that way…
Cooking with CSA was born out of Sarah & Peter’s mission to educate kids, inspire teens & empower young adults to take responsibility for their health. They wanted to show younger generations how fun eating healthy could be, so they began teaching plant-based cooking classes in San Diego schools for children. And they admit, at first it was hard, while being armed with “Kale Juice, Collard Wraps & Quinoa Salad” often evoked strange looks. But the students eventually embraced it, & those who only ate white pasta were asking for kale juice by the end of the program! While the classes were great, as time went on more & more parents approached Sarah & Peter asking for recipes & support, because they did not know how to make kale chips or green smoothies their kids were asking for. They had no idea where to buy these products or how to cook them. And if they didn’t have the resources they needed…healthy eating couldn’t happen!
Cooking with CSA now offers a Seasonal Recipe Subscription site which gives parents all the resources & tools they need to get their family to eat healthy & love it.Their goal is to get people to shop locally & really take advantage of all the wonderful farmers’ markets we have here in sunny San Diego, cook more, & use fresh, local, organic ingredients. That is certainly something I can get behind!
And, in the kind spirit of Thanksgiving, Sarah lovingly offered these two beautiful recipes, full of healthy, but tasty, organic ingredients. These dishes are very likely going to grace my holiday table, & will be a healthful treat to the whole family! Enjoy!
"Pumpkin Seed Salad"
(Makes 1 large salad, serves 2-4)
- 1 head of lettuce
- 1 pint of cherry tomatoes
- 1/4 of a red onion
- 2 carrots
- sea salt & pepper to taste
- 1 package flax tempeh
- 1 Tbsp. smoked paprika (or 1/2 tsp. liquid smoke)
- 1 Tbsp. tamari (or water)
- Tbsp. garlic powder
- 3 Tbsp. olive or flax oil
- 2 lemons juiced
- 2 Tbsp. honey (maple syrup or agave, if vegan)
- 1 tsp. cumin
- 2 cloves of garlic
- 1/2 cup pumpkin seeds
- dash of sea salt
- Chop tempeh into small cubes. Place in a medium bowl. Add remaining tempeh ingredients. Stir well and set aside
- Chop lettuce, tomatoes, onions & grate carrots. Place in a large bowl. Set aside.
- Next make the dressing: grind pumpkin seeds in a coffee grinder. Place pumpkin seeds in a glass measuring cup or medium bowl.
- Mince garlic & add it along with the remaining dressing ingredients to measuring cup or bowl. Mix well.
- When ready to serve, add tempeh to bowl and then top with dressing, mix well. Add salt & pepper if desired.
"Rich Chocolate Cake with Fresh Apples"
(Makes 1 loaf)
- 1/2 cup coconut oil, at room temperature
- 1 cup coconut sugar
- 1 flax egg (1 Tbsp. flax meal to 3 Tbsp. water)
- 1 cup coconut buttermilk (add one lemon wedge to milk and stir, let sit for 10 minutes)
- 1 tsp. vanilla extract
- 1 1/2 cup brown rice flour
- 1/2 cup cacao powder (or cocoa)
- 1/4 cup toasted carob powder
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1 dash sea salt
- 2 apples
- Preheat oven to 350°F & line a 9x5x3 inch loaf pan with parchment paper.
- Make the flax egg & coconut buttermilk, set aside.
- In a large bowl, use a silicon spatula & mash the coconut oil until smooth. Add the sugar & mix until smooth.
- Add the flax “egg” & mix even more, then add the coconut buttermilk & vanilla.The batter will look a bit uneven & will separate, that’s normal.
- Sift the flour, cacao, toasted carob, baking soda, baking powder & salt together into the wet ingredients. Stir well with a metal spoon, but don’t over mix.
- Scrape the sides of the bowl, making sure that all the ingredients are well blended. Then pour the batter into the prepared loaf pan.
- Top with 8-12 thin apple slices, laying them two by two, they will overlap slightly. Bake in the oven for 60 minutes.
- Cool in pan on a rack for about 15 minutes, at which point you can remove cake from pan & slice.
I hope you enjoyed meeting these inspiring healthy eating crusaders & encourage you to visit their website, learn about their programs, & check out their calendar of events. And, if you’re local…
Come celebrate at the CSA Holiday Party! For the first time ever they’ll be gathering members from ALL the different CSA’s in San Diego! Meet others facing the same challenges, but gaining the same benefits, learn secrets to making the most out of your box, get a packet of Cooking with CSA’s favorite fall & winter recipes - perfect for the upcoming holidays - & get their top 5 kid friendly CSA Recipes! Learn more here.
***(photos courtesy of Cooking with CSA)
San Diego Veg Festival, This Weekend!
Hey, Hey San Diego! Have you heard the exciting word? The San Diego Veg Festival is back & better than ever for their 2nd annual sustainable celebration! Put on your walking shoes for the full-day festival throughout North Park on Saturday, November 9th. There will be art, music, fashion, food, cocktails, live cooking demos, inspiring speakers, family-friendly activities, a film screening & more! And did someone say vegan cheese making with Miyoko??? Oh my!
Finally, wrap up your compassion-filled weekend with the official post-festival brunch on Sunday, November 9th at Casa de Luz, featuring local talented vegan chef Joseph Aguirre of True Kitchen Creatives (whose pop-up vegan brunch last year knocked my organic cotton socks off!).
So what I are you doing this weekend? I highly suggest checking this out!
Holy Amazeballs Vegan French Brunch, Batman! Oh LOVELIKEBEER, être toujours mon cœur qui bat!! Just when I thought they couldn’t possibly get any cooler….viola…they go & plan this! Speaking my language. Like, totes.
Beer. Coffee. French. Vegan. Brunch.
Sunday - Dec 08 | 10am - 3pm
One Day Only - No Cover - À La Carte
4026 30th St. North Park
As you can see, LOVELIKEBEER has curated an all star crew to throw what is bound to be a mind blowing "French-themed epic beer brunch party that will delight, amaze, & kick your Sunday Funday off proper." Toronado chef & local beer celeb Nate Soroko, is creating an ambitious 5-course a la carte menu, & each decadent dish will be paired with specialty & core beers from San Diego’s brand spanking new, awesome, & vegan owned brewery, Modern Times Beer. Day drinking not yo thang? Mostra Coffee will be set up outside to provide you with a different kind of buzz! And, as always, in the charitable spirit of LLB, 15% of all event sales will go to Promises2Kids, who annually provides over 3,300 current & former foster youth in SD county with opportunities & guidance for health, happiness & success. C’est Magnifique!
I cannot wait to see the menu, but I have a hunch there will be some FREEENCH Toast!
In other words, do not miss this!
Check out the Facebook event page here for more details & to RSVP.
Meatless Mondays with Moncai Vegan & Hess Brewery
Yeah, yeah, I know, it’s Tuesday! But last night kicked off a very important new “Meatless Monday” San Diego happening! Every Monday from here on out, Moncai Vegan will be serving up a delicious vegan menu at Hess Brewing’s new North Park tasting room. Can I get a hells yes? I sure wish I could give an opening night review, but my work schedule has me burning the midnight oil, & I just couldn’t do it. But, you better believe I’ll be there soon, & let you know all about it!
So who is Moncai Vegan? Well, they’re an up & coming San Diego based vegan food & catering company who serves up wonderful vegan food throughout the county, typically at the weekly farmers’ markets & for private events, & now at the very vegan friendly Hess Brewery on Mondays! Doesn’t their menu sound delicious? Moncai’s dishes are flavorful, unique, & often ethnic, & feature local, seasonal ingredients. David & Princesa are lovely, vibrant, compassionate people! I am a huge fan of their cookie bars & cinnamon rolls, & recently enjoyed their delicious Sunday vegan brunch spread at the San Diego Public Market. Fluffy vegan pancakes, yum!
Even more exciting is that Moncai recently launched an Indie Go-Go campaign, ‘cause, guess what? They want to open a restaurant! Yay! And they need our help! We absolutely need more vegan dining establishments in this city, so please, lend your support & help Moncai get a more permanent location. And in the meantime, visit them at the markets & at Hess for Meatless Mondays & a vegan friendly craft beer!!
2013 Walk for Farm Animals - San Diego!
Hello San Diego Friends! It’ that time again! Farm Sanctuary’s "Walk for Farm Animals" is returning to cities all over the US. I am happy to announce that I’ll be walking again here in San Diego on October 26th with the San Diego Vegan Ladies Cooking Club team! Last year’s walk was a wonderful experience & I cannot wait to walk again this year with a great team of awesome vegan ladies!
Why I walk:
Every year millions of farm animals are subjected to unspeakable abuses on factory farms. Often confined in cages so small they cannot even turn around, farm animals are regularly beaten, mutilated, force-fed, deprived of everything that is natural to them, & frequently dragged to their death.
For more than 25 years, Farm Sanctuary has taken a stand against such cruelty by inspiring change in the way society views & treats farm animals & by promoting compassion. This year I am joining Farm Sanctuary in its mission to protect farm animals from abuse by participating in the Walk for Farm Animals. I am walking with Farm Sanctuary to speak out on behalf of animals and to make a real difference in their lives.
This year’s walk is taking place around the picturesque Embarcadero Marina, & I cannot think of a more beautiful setting to spread the message of peace, compassion & freedom for farmed animals. After the walk scrumptious vegan food will be served, & attendants will have the opportunity to win raffle prizes donated by Vaute Couture, Fur Free LA, Conscious Box, Soul of Yoga, Veg-N-Out, OB People’s Co-op, Bird Rock Yoga, Compassion Couture, The Sexy Vegan, Casa de Luz & many more! So please, compassionate San Diegans, come one, come all, be a voice for the voiceless, walk in support of these sweet sentient beings. And if you cannot participate, perhaps you will consider supporting me? I would be so very grateful! You can visit my fundraising page here.