CULTIVATING COMPASSION
Mary Finelli is founder and president of Fish Feel (www.FishFeel.org), the first organization focusing on promoting the recognition of fish as sentient beings de- serving of respect and compassion. Head- quartered in Silver Spring, Maryland, Fish Feel is on social media at: www.Facebook. com/FishFeel.org; Twitter.com/Fish_Feel; instagram.com/fish.feel/. Mary also chairs the Save the Rays Coalition: http://save- theraysmd.org/. She has a B.S. in Animal Science, and has been active in animal rights advocacy since the mid-1980s. Mary has worked with various animal protec- tion organizations, primarily focusing on farmed animals. She produced Farmed An- imal Watch, a weekly online news digest sponsored by numerous animal protection organizations, and co-wrote a chapter of In Defense of Animals: The Second Wave. Cam MacQueen, MSW, is the creator/ manager of the “Cultivating Compassion” column and a board member of Fish Feel since its inception. After an extended hia- tus, Cam is grateful to return to Pathways and share Mary’s words of kindness and compassion for all beings - what the world needs now, perhaps, more than ever. As we each deal with the pandemic and its ongo- ing effects, may we take this time to strive for radical acceptance, peace, solidarity, a higher love, and an inclusive, celebratory community. Take care of each other, be kind always, keep your word, and please stay well. If you have an idea for an article, feel free to email Cam at theblockoffbilt- more39@gmail.com.
Vegan ‘Tuna’ Salad ...continued from page 41
• 1 tbsp red onion, minced • 1/2 cup vegan mayonnaise • 2 tbsp soy sauce • 1 tbsp lemon juice • 1/2 tsp kelp powder (optional) Preparation: 1. In a small bowl, crumble or mash the tofu with a fork until it reaches the desired consistency. Add the celery and onion. 2. In a separate small bowl, whisk together the mayo, soy sauce, lemon juice and kelp. Gently add this mixture to the tofu and stir to combine. Serve chilled. * One can of chickpeas can be sub- stituted for the tofu. Mash with a fork prior to adding other ingredients. More vegan seafood recipes, prod- ucts, and cookbooks are at www.FishFeel.org. SeaAnimals – Don’t Eat Them.
TOFU ‘TUNA’ From Jolinda Hackett at www. thespruceeats.com/vegan-tuna-salad- recipe-3377933 (Check out some of the reviewers comments about this recipe - they love this mock tuna salad!) Prep Time: 10 minutes Servings: 4-5 servings Nutrition Facts: 246 Calories; 22g Fat; 4g Carbs; 10g Protein Ingredients: • 1 block firm or extra firm tofu*, fro- zen, then thawed and pressed • 2 stalks celery, diced
Agave Nectar - 1 teaspoon Instructions:
1. Place chickpeas in a large bowl and mash with a fork. Or, if you have a food processor, pulse several times un- til they are coarsely chopped, but not smooth. 2. Add all other ingredients to the bowl and mix thoroughly for 1-2 min- utes, ensuring they are mixed evenly. Enjoy! *TIP: Chopping Nori can be annoy- ing. To save some time, just use a piece that is about 2.5 inches x 2.5 inches and rip off small pieces. No need to be me- ticulous about size, but 1/2 inch pieces are recommended.
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42—PATHWAYS—Spring—21
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