Day: November 13, 2021

The art of slowness- Butenland farm

Report from Hof Butenland (sanctuary)

We are used to slow-moving traffic from our cow fraction, but today there was a complete traffic jam.
Of course we immediately dispatched the general supervision (Pippilotta), but unfortunately even this highly qualified expert could not find any reason for the blockage.

It is probably a closed protest of the herd, Chaya is presumably dictating her demands to Omic.
But we are deeply relaxed, it can only be a matter of little things like new times for the straw bale service, faster maintenance intervals for the cow cleaning machines or an immediate increase in the daily apple quota.

So nothing that cannot be eliminated easily. We even think it’s nice when something like this is mooed openly, because that’s the only way we can keep improving.

And we mean…That is the enjoyment of slowness.
Slowing down makes you enjoy what you are doing better

regards, Venus

Expedia throws dolphin and whale shows out- Great News!

THE MAJOR travel company, Expedia has announced it will no longer sell holidays that include tickets to controversial whale and dolphin shows.
The Prime Minister’s wife Carrie Johnson has been a leading voice in the campaign against the shows.

Captive whale and dolphin shows have been popular tourist draws in the past but they have attracted criticism in recent years due to allegations of cruelty.
Expedia said it would no longer sell tickets to the controversial shows.

In a statement the Expedia Group said: “We recently adjusted our animal welfare policy.

“As a result, attractions and activities that involve performances by or interactions with dolphins and other cetaceans will no longer be available on our sites.”

A spokesperson told the Mail on Sunday that Expedia would still sell tickets but only on one condition.
“Seaside sanctuaries that provide captive animals with a permanent seaside living environment are allowed if they are accredited and do not feature interactions or performances,” they said.

The sanctuaries will have to be accredited and not involve any performances or interactions with staff.

Carrie Johnson, animal rights campaigner and the Prime Minister’s wife, has spoken out against the tourism practice.

The animal rights group PETA, praised the move by Expedia Group, saying: “PETA congratulates Expedia for officially rejecting cruel ‘swim with dolphins’ encounters and SeaWorld prisons.

Continue reading “Expedia throws dolphin and whale shows out- Great News!”

England: Top Chef Quits Claridge’s as Hotel Rejects His Vegan Vision. He Has the Right Vision, Many Critics Do Not.

WAV Comment: Well done Daniel for your actions over plant based. Yes, for sure, it is the way forward in future – you have the means to see this and believe in your actions; you have our full support.

In May, the Swiss cook transformed the menu at Eleven Madison Park, his three Michelin star establishment in Manhattan, scrapping its renowned meat dishes such as glazed duck for an entirely vegan offering, a move that raised eyebrows in the industry.

Critics are just critics; we are all critics in our own right; so what makes them know better than you ?

You have a vision, so stick with it. It is the right vision for sure.


Top chef quits Claridge’s as hotel rejects his vegan vision

Claridge’s three Michelin star chef Daniel Humm has dramatically parted ways with the Mayfair hotel in a row over his attempt to give the restaurant a vegan makeover.

Daniel Humm at Eleven Madison Park - Neilson Barnard/Getty Images North America

Top chef quits Claridge’s as hotel rejects his vegan vision (

The chef was lobbying for a meat-free future at the helm of Davies and Brook, the five-star hotel’s prestigious restaurant and his first outlet in London.

Talks were under way to overhaul the establishment’s menu, famed for its foie gras, roasted venison and dry-aged duck, after the 45-year-old axed meat from his “world-best” New York restaurant to make it fully vegan.

Claridge’s told The Telegraph on Friday that its culinary offering was under review, “including the possible introduction of a fully plant-based menu”.

But on Friday night the row came to a head as Mr Humm confirmed he was leaving the hotel after just two years, insisting that “the future for me is plant-based”.

A spokesman for Claridge’s said: “We completely respect and understand the culinary direction of a fully plant-based menu that Daniel has decided to embrace and champion and now wants to introduce in London.

“However, this is not the path we wish to follow here at Claridge’s at the moment and therefore, regretfully, we have mutually agreed to go our separate ways.”

In May, the Swiss cook transformed the menu at Eleven Madison Park, his three Michelin star establishment in Manhattan, scrapping its renowned meat dishes such as glazed duck for an entirely vegan offering, a move that raised eyebrows in the industry.

New fine-dining plates included cucumber with melon and smoked daikon, and sunflower butter with bread rolls.

Despite a scathing review from the New York Times’ acclaimed food critic, Pete Wells, Mr Humm justified the decision by stressing that “the current food system is simply not sustainable, in so many ways” and insisted “we need to inspire change”.

A similar vision was being pursued at Claridge’s, prompting concern that its two centuries of culinary tradition, including foie gras torchon, butter-poached native lobster and roasted venison, would be ditched for climate-friendly vegetables with a lower carbon footprint.

Mr Humm said on Friday night it was “with sadness” that in December he would leave Davies and Brook, which has gained one Michelin star, adding: “The future for me is plant-based. This is our mission and what we stand by as a company, and at this time this is not the direction that Claridge’s feels is right for them.”

‘Maybe he should bring back the celery root steamed in a pig bladder’

He said it was a “dream come true” to join the hotel in 2019 and praised the “beautiful restaurant with a dedicated and passionate team”. Claridge’s thanked him for his efforts and promised an update on its future plans in due course.

Mr Humm, a leading voice in the charge to make the food industry more eco friendly, visited the Cop26 environmental summit in Glasgow this week and expressed his wish to “make plant-based food delicious, magical and luxurious”.

After the vegan overhaul to his 12-course New York restaurant drew criticism, Pete Wells wrote in the New York Times: “Almost none of the main ingredients taste quite like themselves in the 10-course, $335 menu the restaurant unwrapped this June after a 15-month pandemic hiatus.

“Some are so obviously standing in for meat or fish that you almost feel sorry for them.”

The critic remarked that Mr Humm achieved “purer, deeper results out of vegetables before the restaurant went vegan” and suggested that “maybe he should bring back the celery root steamed in a pig bladder”.

William Sitwell, The Telegraph’s restaurant critic, suggested that a high-end vegan Claridge’s restaurant could be a “clever idea” without the costs of buying in protein. “That restaurant has driven away classic Claridge’s customers very successfully already and this cements that view,” he said.

While veganism was not for Claridge’s appetite, Alex Gauthier, the Michelin-star French chef, responded to protests at the doors of Gauthier, his Soho brasserie, over the force-feeding process to produce foie gras by turning his restaurant vegan.

Now he cooks a version made of lentils, walnuts and cognac.

Regards Mark

Daniel Humm at Claridges
Photos – the Teklegraph

Comment – thanks Stacey:

Imagine being pissed off and indignant because a chef refused to prepare food requiring violence and suffering.

People are disgusting.

I hope Mr. Humm becomes widely, incredibly successful and famous.

UK: UK Government Asks Chefs for Vegan Recipes to Replace Foie Gras Ahead of Expected Ban.

Alexis Gauthier's ‘faux gras’
Alexis Gauthier says he has emulated the buttery taste of the original in his ‘faux gras’ recipe. Photograph: Gauthier

UK government asks chefs for vegan recipes to replace foie gras

Restaurateurs invited to discuss plant-based ‘faux gras’ ahead of expected ban on liver-based spread

It is prized for its rich flavour and exclusive image by top restaurants and gourmands, but now foie gras is going vegan as the government meets chefs to discuss how to make alternatives out of nuts and mushrooms.

Vegan restaurateurs have been invited to meet UK government advisers to discuss how to create plant-based “faux gras” in the event of an upcoming ban, the Guardian has learned. Sources said the government hoped to show that a gap in the market left by a restriction on the trade of the controversial product could be filled by high-end chefs who are willing to produce alternatives.

MPs have vowed to ban trade in foie gras, and the Department for Environment, Food and Rural Affairs (Defra) is consulting on legislation to outlaw the sale and import of the liver-based spread.

Foie gras production is illegal in the UK on animal cruelty grounds, as the ducks and geese whose livers are harvested are force-fed to make it. However, top restaurants still import and sell from countries such as France.

The force-feeding process is known as gavage, where grain is poured into a funnel or tube that has been thrust down the bird’s neck. After two weeks, the liver has swollen to many times its normal size.

Photo – WAV Archive

The French chef Alexis Gauthier, who runs fine-dining restaurant Gauthier Soho and plant-based restaurant 123V in Bond Street, both in London, decided to stop serving foie gras in his establishments after activists from Peta demonstrated outside and he read up on the meat and dairy trade.

He now serves a faux gras at his Soho venue made of mushrooms, lentils, walnuts and cognac, and says the concoction has emulated the buttery taste sought after by foie gras fans. Since this year, all the food served at his restaurants is plant-based.

The government has asked him for his recipe and invited him for talks with policy advisers to see if a gap in the market caused by a ban could be filled by his creation.

An email to vegan chefs, seen by the Guardian, says: “I understand your restaurant serves an alternative to foie gras. We would appreciate the chance to arrange a virtual meeting with the chef or someone else from the team to discuss a few questions in this area. These would be questions about your views on foie gras and the challenges and opportunities associated with ‘ethical’ alternatives.”

Gauthier says foie gras was once a bestselling item on his menu and that he used to sell 20kg of it a week, but claims people are now travelling from around the country to try his faux gras. He said it took patience and precision to emulate the texture, appearance and depth of the delicacy in a vegan version.

Many luxury shops and restaurants are turning their back on foie gras, including Fortnum & Mason, which stopped selling it earlier this year.

A government spokesperson confirmed officials were seeking meetings with those involved in creating faux gras to inform their decision on how the effects of a ban could be mitigated.

Photo – WAV Archive

Alexis Gauthier’s vegan faux gras recipe


1 shallot, peeled and diced
4 tbsp olive oil
4 cloves garlic, peeled and thinly sliced
2 tsp chopped rosemary
2 tsp chopped thyme
2 tsp chopped sage
24 button mushrooms, roughly sliced
2 tbsp cognac
2 tbsp soy sauce
400g cooked lentils
150g toasted walnuts
2 tbsp beetroot puree
Black pepper, to taste


In a heavy pan, sauté the shallot in two tablespoonfuls of the olive oil until translucent. Add the garlic, chopped herbs, and mushrooms. Add the cognac and turn up the heat.

Add the soy sauce, reduce the heat, and cook over low heat for six minutes. Remove the pan from heat and let cool.

In a food processor, process the mushroom mixture, the remaining olive oil, the lentils, walnuts, beetroot puree and black pepper until almost smooth. Add an optional extra splash of cognac to give it that je ne sais quoi.

Place in a small glass jar and refrigerate for a few hours before serving. Serve alongside toasted slices of sourdough or other bread.

UK government asks chefs for vegan recipes to replace foie gras | Food | The Guardian

Regards Mark

Picture – WAV Archive

Photo – WAV Archive

Spain: Claims of Sabotage – Camels Escape Circus to Roam Streets of Madrid.

<img src="; alt="<p>The circus has claimed that the animals were released in a ‘sabotage'

Photo – Spanish Police

Camels escape circus to roam streets of Madrid

The finger has been pointed at animal rights activists who reportedly protest against the circus every year

Eight camels and a llama escaped from a circus in Madrid after the fence guarding the animals was reportedly cut.

Police shared a tweet stating that they had found the exotic animals roaming the streets of the capital at around 5am on Friday.

They were found not far from where the circus, named Gran Circo Quiros, is based, in the southern district of Carabanchel.

However, the circus has claimed that the animals were released in an act of “sabotage”.

The circus said on Instagram: “Last night we suffered an animal sabotage, the animals are well.”

Circus manager Mati Munoz blamed animal activists for the camels escaping, telling AFP that the electric fence around the animals’ enclosure had been cut.

He added that animal rights activists protest the circus every year.

The City Council of Madrid has banned wild-animal circuses, saying they don’t meet “animals’ physiological, mental, and social needs” or respect their welfare.

Bactrian camels originate from the rocky deserts of central and eastern Asia and are able to survive in extreme conditions. However, the vast majority of them are now domesticated.

Wild animals are now banned from travelling circuses in the UK after legislation was passed under the Wild Animals in Circuses Act 2019.

It includes any animal not typically domesticated in the UK, such as big cats, camels, elephants, reindeer and zebras.

Camels escape circus to roam streets of Madrid | The Independent

Regards Mark