Here we will explain what is animal rights, and the difference between Animal Rights Activism VS Animal Rights Extremism.
Animal Rights Activism VS Animal Rights Extremism
A couple years ago I honestly didn’t know the difference between Animal Rights Activism VS Animal Rights Extremism.
Let’s first start with what Animal Rights are.
What is Animal Rights?
The rights of animals, claimed on ethical grounds, to the same humane treatment and protection from exploitation and abuse that are accorded to humans.
So, what does that mean?
Basically that definition just means animals shouldn’t be harmed right, so they shouldn’t be used or exploited. and exploited means that they shouldn’t be just used for the sole use of profit and seen as an object.
Animals are individuals. They have feelings. They have emotions and can experience pain.
I believe most people believe in Animal Rights. Because, most people don’t think the animal should be abused or exploited.
Anyone can believe in animal rights, but they don’t have to be an activist. They can be silent about their views.
Practice of vigorous action or involvement as a means of achieving political or other goals, sometimes by demonstrations, protests, etc.
An activist means that you see something a certain way and that you wanna make that change.
Example of Other Activist Topics:
Marriage Equality, Abortion, Civil Rights Movement, Women’s Suffrage
On the other hand of activism, there is the violent extremists.
This can be seen as belligerent and non-communicative.
You can see people like this throwing stuff at others, screaming, name-calling, or hurting others.
I also see it as even being rude to people. I think that’s extreme to be angry with the people.
How To Be A Peaceful Activist
This is just my own philosophy about activism. But I, I think that you can be an activist and have a conversation with compassion and understanding that results MASSIVE Change.
Not everyone is going to agree with your views. Not everyone is going to say, “You know what, I totally agree with you.”
Focus on the people who are like, “Oh, I’m open to that. I’m open to that way of thinking.”
We know NOT everyone is open to different ways of thinking… We are not trying to change everyone.
Would it be awesome if everyone thought the same way about animals? YES. But, we don’t need to focus on everyone. Just the ones that are ready.
I hope this helps. Do you feel any questions or comments? Definitely leave a comment below. I’d love to hear from you!
1/2 cup flour (Can use gluten-free flour, I used whole-wheat flour)
1/2 cup water
1 teaspoon garlic powder
1/2 teaspoon sea salt
1 head cauliflower , cut into florets
3/4 cup vegan buffalo sauce, separated (I used Moore’s Buffalo Sauce because it contains no butter)
For The Tacos
8 taco-sized flour tortillas (Can use gluten-free tortillas, I used flour tortillas)
1 head romaine lettuce chopped
1 avocado pitted and diced
vegan ranch to taste (I used the brand, JUST Ranch)
green onion diced (optional)
Preheat the oven to 450°F. Line a baking sheet with parchment paper or tin foil.
In a large mixing bowl, combine the flour, water, garlic powder, and salt. Whisk until smooth and well combined. Dip the cauliflower pieces in the batter, making sure each piece is well coated, and arrange on the prepared baking sheet. Bake for 15 minutes, turning the pieces over halfway through the baking time.
While cauliflower is cooking, add buffalo sauce to a bowl. When the cauliflower is done, transfer the pieces to the bowl with the sauce and toss well.
Place the coated cauliflower back on the baking sheet and bake for 25 minutes, or until crispy. Let cool slightly. Serve the cauliflower with dipping sauce.
To assemble tacos, load each tortilla with romaine, avocado and cauliflower. Drizzle with 1/2 TBS of ranch and 1 TBS of buffalo sauce. Top with green onions.
Here is an easy to make dish that will warm your soul.
1 pound ribbon pasta
2 tablespoons olive oil
1/2 yellow onion, chopped
1 rib celery, chopped
1 cup mushrooms (bella or cremini), minced
1/4 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon of dried oregano
Dash of red pepper
1/2 cup of red wine (No wine? You can use veggie broth instead)
1 tablespoon tomato paste
1 1/2 cups tomato sauce
1 1/2 cups cooled chickpeas, chopped (or 1 can)
Chopped parsley for garnish
1. Cook pasta according to the package.
2. In large skillet, heat olive oil over medium heat. Add onion, celery, and carrot. Cook for 3-5 minutes. Add in mushrooms, salt, garlic, herbs, pepper flakes and red wine. Sauté while the wine cooks down. Stir in tomato paste and sauce. Then add chickpeas.
3. Pour sauce over pasta. Mix gently and garnish with chopped parsley.