This evening, hubby and I attended the Feast for the Turkeys at Pasado’s Safe Haven.
Instead of having turkey, the turkeys had us! Butterball was the official host, but Stacie, our lovely guide, took us on the tour. First stop: Turkeys, of course!
Turkeys are gentle and kind. It’s not true that if it rains and they look up, they drown. On the contrary, they’re smart birds who protect each other, “talk” to their friends (including people), and are loving parents to their little ones. I got to pet Butterball–what soft feathers! As smart as she is, I’m not sure she noticed that I color-coordinated with her today.
Next, we met these little piggies, who were rescued from a fire. They loved popcorn, carrots, apples, and bananas.
While I was taking their picture, look who snuck up on me!
I made sure to give him a carrot, and he was happy. As we fed the goats and sheep, I spied a rooster, well, roosting.
I found lots of chickens in the coop next door. The white ones are rescued laying hens. To think they used to live in cages with no more room to move than if they were standing on an iPad. They love their freedom now! And they’ll never end up in a pot.
They loved lettuce and grapes. Look at that blur–she sure was a fast one!
This photo doesn’t show how big these two pigs are. They’re each over 600 pounds! Splash, on the left, saw her siblings slaughtered and escaped certain death by swimming across a river where a startled, but loving woman took her in until she could find a proper home for the pig. Nora, on the right, was rescued from a horder and was starving. They’re both happy, healthy, and safe now.
The cows loved the carrots I brought for them, but they look a little suspicious of me, don’t you think?
After an amazing tour, we toasted the animals with a glass of bubbly and went inside for a feast!
I got teary-eyed as our hosts read the menu: Autumn vegetable samosas with plum chutney, carrot miso spread on baguettes, and baked chickpeas; red kuri squash and coconut soup with cashew cream and beet reduction; massaged kale salad with pomegranate, hazelnuts and pears; parsnip apple puree, root vegetable latkes, orange balsamic glazed Brussels sprouts, and maple baked tempeh with apple cider glaze; pumpkin cake with chocolate-hazelnut ganache.
I was overcome with emotion because as we dined on our vegan meal, rescued animals were snuggling in their stalls in the barns next door. Animals that would have been pork chops, turkey cutlets or hamburgers. I wished for peace for all living creatures and longed for every restaurant and household to serve delicious, cruelty-free meals like this.
What a wonderful time! I hope you take a tour of Pasado’s or a similar sanctuary in your area. They’re amazing places.