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Sea world slump and meat free news

There’s lots of good news: A USA Today headline, Wednesday May 10, tells us, “Crowds fall as SeaWorld changes format; Attendance plunges 15% amid phase-out of killer whale shows.” And last weekend’s papers were bursting with plant-based milk and “clean meat” from meat breweries.

The USA Today article, by Charisse Jones, opens with:
“As it starts to downplay killer whale shows, SeaWorld said Tuesday that it hasn’t been drawing the same massive crowds to its aquatic parks as it has in the past.”

While a good chunk of the article leans towards suggesting that attendance is falling because orca shows are being phased out, the piece ends with a strong quote from PETA’s Tracy Reiman, making clear that the performances are hardly the only issue, and that the public wants to see less rather than more of the orcas in captivity. Reiman says:

“As Ringling Bros. circus prepares to shut down this month because of its failure to evolve, SeaWorld could save itself by not fighting a losing battle against the sea change of public opinion and set a plan immediately to move these long-suffering animals to seaside sanctuaries.” 

You’ll find the full article on line at http://tinyurl.com/mszxps6

USA Today takes letters at letters@usatoday.com or via this form: http://tinyurl.com/zs4ftbu and advises, “Letters are edited for accuracy, clarity and length. Submissions of 200 words or fewer have the best chance of being published. Letters that include a name, address, day and evening phone numbers, and that are verified by USA TODAY, are considered for publication.”

It is up to us to make sure the public knows that things are not okay now at SeaWorld, just because breeding and orca performances have stopped. Please write. 

Now let me share great news from Parade Magazine, the insert slipped into hundreds of Sunday newspapers in the US and thereby distributed to tens of millions of households. An article and page of recipes titled “Dairy-Free and Delicious: Nondairy Milks Are All the Rage” opens with:

“Dairy alternatives are all the rage. In fact, 49 percent of Americans now prefer nondairy milk. That’s why we’ve created a light springy soup and creamy popsicles perfect for experimenting with new plant-based ‘milks.’ For the soup, we used milk made with pea protein, which is increasingly showing up in products like snack bars or veggie burgers as a meat-free source of protein. For these recipes, any nondairy milk will taste great (as will reduced-fat cow’s milk).”

As Stewart David, who kindly sent me the link, pointed out, 49% must be a taste-test figure. I checked actual sales figures and found out, from statista.com, that nondairy accounted for about ten percent of the US milk market in 2016. Given that when I began working in this movement it was more like 1%, that is still wonderful news! And an article like this will only help those numbers. 

You’ll find it on line at http://tinyurl.com/kesuklq

I was unable to sign in or register to comment, and as there are no comments I suspect others had a similar problem. But clicking the Facebook or Twitter link under the headline is a comment in and of itself, and it helps spread the wonderful word! And, if you like, you can add your own comment on Facebook or Twitter as to why “reduced fat cow’s milk” is not a good substitute for pea-protein milk. Please, at least, hit the button and share the article on social media. 

Meanwhile, Shelley Frost let us know that in last Sunday’s San Francisco Chronicle, “the entire Food + Home section is titled ‘Special Report- What is Meat?’.” She described it as “a 14 page section filled with alternative meat articles that closes with vegan recipes.” Here’s the introduction:
“What is meat?

Does its provenance — a living animal — define meat? Or is it simply the sum of its parts? If something is chemically identical to meat — or for that matter, wine — does that make it so?

“These questions are worth asking, because thanks to a confluence of wealth, innovation and culinary knowledge, the Bay Area is uniquely positioned to be a major player in the global alternative meat industry. The cause is well known: Animal consumption, especially on the factory farm levels, is an unsustainable proposition.

Welcome to the real future of fake meat.”  

Here’s the link to it: http://www.sfchronicle.com/meat

You’ll find articles with titles such as, “Cellular agriculture: Growing meat in a lab setting” and “Faux shrimp leads new round of plant-based proteins” and “‘Meat breweries’ that make protein instead of beer,” which I hope you will love and share widely.

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