This is an email from Love Me, Tenderly, a newsletter by Tenderly.
Hi, hello, how are you?
Here at Tenderly HQ, temps are in the 105 degree range, so we’re busy perusing recipes that don’t require one to turn on an oven, like Alicia’s coconut tart — but we might give up and just rely on takeout and Bartenderly cocktails for the next couple weeks. If you have a favorite warm weather recipe to share with your fellow Tenderbabes, drop me an email (you can just reply to this) with the deets!
There is naturally a lot of overlap in whether we’re fighting for social justice for humans or social justice for non-human animals. At the end of the day, these are upheld by a lot of the same power structures.
— Why Should Veganism Be Intersectional?, Xenia’s interview with vegan drag queen Honey LaBronx
Marek is back with a new post on how to talk to others about veganism (and anything that you might disagree about!) in a way that is actually likely to convert, as opposed to just entrenching their views further.
I can’t read this account of an ‘old, beat-up pit bull,’ who had so much love to give and lessons to teach, without crying. If you can, you’re tougher than me!
GOOD VEGGIE DOGS
As a veggie dog connoisseur…
I really love veggie dogs, so it pains me to admit that while now is certainly the season, the pandemic has made for a less than optimal hot dog experience. The best dawgs are generally eaten at a camping trip or a backyard cookout, poolside or at a baseball game, not inside your home on one of who knows what day or time it is anyway? But given what we’re working with, I’ve developed some techniques for a superior-tasting veggie dog made on the stovetop. I can’t give you camping, but I can give you this.
- I like to cook on a cast iron skillet, in a mix of equal parts olive oil and hoisin sauce. The hoisin sticks onto the exterior of the dawg to create a nice crispy, savory skin.
- Before I throw the dawgs in, I cook some slices of onion in the hot pan, and then add the dawgs once they’re softening up a bit. I keep the heat at medium-high and let them get some blackened spots. Yum. If you like a little heat, you can also add sliced fresh jalapeños here, or char them on a direct flame.
- I like to use a dill relish, but anything pickled you have on hand — like wasabi pickled green beans — can be a great fit.
- I top with ketchup and mustard, but being a fan of heat, I often use Whataburger Spicy Ketchup and Woeber’s Jalapeño Mustard instead of the regular variety.
- IMO the best bun is simply a thick cut piece of white bread, toasted, but pretzel buns are also delicious and usually easy to find vegan. My husband is fond of something he refers to as a “Texas tailpipe” which is a plain dawg with K+M, wrapped up in a fresh flour tortilla.
Highlighting one great story from the Tenderly archives
Cannabis farmers, like other farmers, need healthy soil to grow healthy plants. The fertilizer you use at home and fertilizers used in agriculture have something in common: they likely contain chemical-based growing additives like nitrogen, potassium and phosphorus, as well as other metals like zinc. If you buy organic fertilizer, it’ll be chemical-free, but it almost definitely contains bone or blood meal, which are both made from slaughterhouse waste and comprise a major revenue source for the beef, fish, and poultry industries.
So in the same way that a tomato might be grown with cow manure or fish meal-based fertilizer, cannabis is also grown with animal products.
— Jessica Misener, Is Your Weed Vegan?