Issue No. 31 Summer 2004

clubAugustusPETA’s Gift & Estate Planning Club

I’ve had such fun reading the replies tothe survey in our Winter newsletter.Thanks so much to everyone whoresponded. In this issue, we’re sharingyour replies, which I think you’ll find bothinformative and reaffirming.

I was particularly struck by the hugevariety of books and movies that inspiredour Augustus Club members to adopt acruelty-free way of life. All genres wererepresented, and I was delighted to seesome children’s movies and books amongthe titles—proving that gems like BlackBeauty and Free Willy can inspire peopleof all ages.

While I was reading your favoritevegan food items, I was reminded ofwhen our office was across the streetfrom a kosher supermarket many yearsago. We took advantage of what wasthen an unusually wide selection of dairysubstitutes specially created for Jewishcustomers.We couldn’t get enough ofthe nondairy ice cream, cheeses, and

other treats.What a joy it has been sincethen to see the appeal of vegan itemsexplode to the point where even themost isolated mom ’n’ pop store is likelyto stock three flavors of soy milk.

You also sent us some great veganrecipes, and we’re sharing several on page5 that will make your taste buds, andthose of your friends and family who maythink a vegan diet is boring, jump for joy.

The diverse list of your favorite veganshoe sources proves how far we’ve comeover the years.What fun to be able toperuse a catalog brimming withnonleather purses, belts, and wallets or tohop on the Internet and search for veganshoes! (When I first went vegan about 25years ago, shopping for shoes was achore I dreaded. Basically my choiceswere canvas sneakers, plastic sandals, orrope espadrilles—remember those?!)

I related to many of you who wrotethat the worst thing about living cruelty-free is the frustration of knowing that

we’re still in the minority. But I completelyagree with the advice on the followingpages to “not give up,” to “hold yourresolve,” and to “always be able to find alink” to the compassion of others. Even ifyour friends or family seemunsympathetic, keep engaging them onvarious issues (e.g., circuses, producttesting, or fur). I guarantee that you’ll findcommon ground somewhere, and that’s apowerful way to affirm their kindness andintroduce the idea that other animalsdeserve their kindness, too.

The purpose of our survey was for usto learn about each other and from eachother. Each of you is such an important,cherished member because of thelifetime commitment you’ve made tosupporting PETA’s animal-savingprograms, and your experience andinsights are guiding lights.To furtherfacilitate this sharing of ideas, we would

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We Asked,You Answered!and

Learning From and About Each Other

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What is your favorite vegan recipe? Here are three tasty delights to tickleyour taste buds:

Spicy Peruvian Mashed PotatoSalad by Robbie Coleman

3 lbs. potatoes, cut into chunks, peeledor not

1⁄2 cup lemon juice1⁄2 cup pimento-stuffed green olives,

diced1 Tbsp. minced canned jalapeño chilies

(optional)1 large onion, diced 1⁄2 cup olive oilSalt and pepper, to taste

Cook the potatoes in a large pot ofboiling water until just tender, about 20minutes. Drain and transfer to a largebowl, then mash. Add all otheringredients and mix well. Refrigerate untilcool. Serve leftover potatoes cold straightfrom the refrigerator.

Makes 8 servings

Okra Sauce by Lutrecia Koffi1⁄4 cup organic canola oil1 6-oz. can organic tomato paste 1 lg. or 2 sm. organic white onions,

coarsely sliced4 cloves organic garlic, chopped 2 cups organic baby carrots, sliced thick2 cups organic green beans, cut into

2-3” pieces1⁄4 tsp. non-irradiated black pepper,

freshly ground1⁄2 tsp. non-irradiated cayenne pepper,

ground1⁄2 tsp. Vege-Sal® powder2 Tbsp. Atlantic sea salt crystals 1 Tbsp. organic dried onion,

chopped/minced2 lbs. fresh or frozen okra, cut1-11⁄2 cups fresh (after soaked and

cooked) or 1 15-oz. can organic chickpeas (garbanzo beans)

1 bunch fresh organic cilantro,chopped, or 1 Tbsp. dried flakes

2 Tbsp. dill weed flakes 51⁄2-6 cups purified water

Slowly heat the oil in a 10-qt. stainlesssteel pot for about 1 minute. Empty thetomato paste into the pot before the oilgets too hot or it will cause the oil tospatter. Cook over low heat without acover for about 10 minutes or until thetomato paste becomes dark. Stir everyminute or so to keep it from sticking.Addthe onion, garlic, carrots, and green beans,then blend in the black and cayennepepper, Vege-Sal®, salt, and dried onion.Simmer on medium heat for about 12minutes, stirring every 3 minutes.Add theokra and slowly simmer on medium heatfor about 12 to 15 minutes, stirring every3 minutes.Add the water and chickpeas.Bring to a boil and simmer for about 15to 20 minutes, or until the vegetables are

tender. Add the cilantro and dill weedafter the heat has been turned off and stirin well. Delicious over rice or pasta.

Makes 12 to 18 servings

Vegetarian Chili by Vicki Fecteau1 cup chopped onion3⁄4 cup chopped green pepper2 Tbsp. vegan margarine 1 19-oz. can tomatoes 1 71⁄2-oz. can tomato sauce2 14-oz. cans red kidney beans, drained11⁄2 Tbsp. chili powder1 tsp. salt1 tsp. dried parsley flakes 1 bay leaf1 package (12-oz.) soy-based veggie

ground “round” (such as Yves VeggieGround Round)

Cook the onion and green pepper inmargarine untilsoftened. Stirin thetomatoes,tomato sauce,kidney beans,chili powder,salt, parsleyflakes, and bayleaf. Bring to aboil, cover,reduce heat,and simmerfor 45 minutes.Add the veggieground “round” and simmer for another15 minutes. Remove the bay leaf. Serveover whole grain toast with a tossed saladwith a vinaigrette of olive oil and balsamicvinegar (2 to 1 ratio).

Makes 4 to 5 servings

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Corky and BuffieShari BartonCorky is “Felix” to Buffie’s “Oscar”—that is how Augustus Club memberShari Barton refers to the relationshipbetween these two happy souls whohave come to share her life. Adoptedby Shari from the local humane societyfour years ago, Corky is an 8-year-oldball of fire whose vibrant personalityand orange color are only surpassedby her affectionate nature. Sheis extremelysociable,loves to behugged, andis not shywith herkisses, despitethree bulletholes in herback, whichShari believesare the resultof being shotby kids in herearlier life.

Buffie was also adopted by Shariafter she was picked up off the streetsof Washington, D.C., at the age of 41⁄2months. According to Shari, “Buffie’s tailnever stops wagging and she alwayshas a stuffed animal in her mouth.”Although they do occasionally engagein a bit of boxing, Corky is forevergrooming Buffie and the two are thebest of friends.

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Your Special OnesAnimals You Have Saved

People for the Ethical Treatment of Animals • 501 Front St., Norfolk, VA 23510 • 757-622-7382 • PETA.org

We invite you to send in photos of your animal companions. Please remember to enclose the following:• a note giving us permission to use the picture in the newsletter• your name and address• your animal’s name and age• the story of how you came to care for this individual and something about his or her

unique personality and favorite activitiesIf you would like to have your name printed, please state this in your letter or note.Otherwise, to protect your privacy, we will not print your name.Please send your pictures to PETA,Augustus Club, 501 Front St., Norfolk,VA 23510.Thank you!

like to add another facet to ournewsletter—“The A.C. Members’Exchange.”This will be your forum tosubmit questions, provide answers toother members’ questions, and offersuggestions and advice concerning alltopics related to protecting animals.Wewill try to print as many submissions aspossible, and we hope to premiere the“Exchange” in the next issue. I hope youwill benefit from this new feature as wellas from the survey responses of yourfellow club members. Enjoy!

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