This is a great interview with Jonathan Safran Foer author of “Eating Animals” by Marty Moss-Coane of Radio Times. Jonathan’s facinating book touches a real nerve revealing what we tell our selves about eating meat, as he exposes the  U.S. meat industry and factory farms.

Here is the link to the radio interview at WHYY:
http://whyy.org/cms/radiotimes/2009/12/28/eating-animals/

A wonderful pilgrimage to this special and peaceful place shifts ones perspective on everything. The Lakshmi Cow Sanctuary is a non-profit 40 acre farm that was started by a retired Columbia University professor, Dr. Sankar Sastri. This wonderful place offers a safe haven for 12 (so-far) cows who were set for slaughter.

Dr. Sastri and his family where very welcome and I would like to thank his Brother’s lovely wife Sudha Haran who made Upma for us.

Growing up outside of Philadelphia Pennsylvania of Scott, Irish, German and Polish ancestors, eating meat was a given. I had gone 24 years without red meat, 12 of which I was strict macrobiotic which meant no dairy eggs but occassional fish. Little did I know I had pernicious anemia and became extremely deficient. This means I give my self 2 shots of B12 per week because even large dose of oral B12 are not properly utilized by B12.

Since starting the shots I am loosing my attraction to red meat and this visit clinched it. The sweet faces and natures of this wonderful animals are believe to be a special blessing by Lakshmi the Goddess of prosperity. Now I pray keep me on the meatless path. My friend Renate and I have “adopted a cow” and I hope to volunteer a this center occasionally. This will never make of for the many gifts cows have given me and my life, their sacrifice and suffering from our cruel industrial cattle industry. I will try.

A lovely day, a pilgrimage to the Lakshmi Cow Sanctuary in Bangor, PA brought many wonderful surprises. One of which was enjoyment of the families’ hospitality and in particular Professor Sastri’s Sister-in-Law Sudha Haran’s wonderful Indian, vegetarian cooking.

“She is the ‘Martha Stewart’ of Indian Cooking, Dr Sankar Sastri said and with her flair and gift sharing of her delicious talents in the kitchen, I believe this. This gracious and impromptu demonstration of her talents made us all happy, especially when we go to the eating part!

Uppma is a light, savory and delicious grain dish traditional made from leftover idli (or idly) a light cake like rice, urad dhal, and fenugreek seeds, dumpling. These dumplings are warmed and then crumbled and added to saute, onion, fresh chillies, ginger, black mustard seeds and a little salt. Mrs Haran said you can vary this with carrots and peas and a variety of ingredients.

Thank you Mr and Mrs. Haran, Dr. Sastri and the Lakshmi Cow Sanctuary for a great day. For their web site and more on their good work go to cowprotection.com