LATEST POSTS HERD AROUND THE BARN
“I Love You, Dad…But I Stand With the Horses” Reflections on Derby Day
My father, Ed Stevens, was a charismatic, larger-than-life man who built Rocketts Mill Farm one pasture, one road, one barn at a time—the same way we built Catskill Animal Sanctuary. In its heyday (the 1980’s and 90’s), Rocketts Mill was one of the East Coast’s...
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Meet Nina: Our Baby Lamb Rescued From Easter Slaughter
In eighteen years of rescue, we’ve learned a lot about sheep. They are loyal, affectionate, and shy. To get to know a sheep is to earn their trust, and to know that they will love you as much as you love them. When Nina, a lamb marked for slaughter, came to us just...
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Goodbye, Leo
It seems like any moment we'll see you on one of your walks, wearing the adorable coats you needed to keep your delicate body warm. Any moment we expect to hear your unique cry that always sounded like a question— "Hey, when can we snuggle?" or "Is dinner coming...
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Remembering Sadie: Lessons From an Old Cow’s Final Hours
Sadie, devoted stepmom to orphaned Blossom and Benjamin and friend to our beloved Tucker, died last week. She was 27 years old. At breakfast on Wednesday morning, we found Sadie down in her barn, unable to stand. Kellie Myers, our Health Care Coordinator, administered...
read moreCompassionate Cuisine Recipes
Banana Walnut Mini-Loaves
By Chef Sara These petite loaves are moist and flavorful from mashed bananas and gluten-free oat flour, which can be easily (and inexpensively) made at home by blending rolled oats in your blender until they resemble a fine flour. The cooled loaves slice beautifully... read more
Steel Cut Oat Risotto
By Chef Linda This should be one of your favorite risotto recipes! Light, creamy, and full of fresh spring colors and flavors, it's also vegan. While most risotto can easily be a scrumptious vegan food by using vegetable broth and eliminating the cheese, using steel... read more
No-Bake Oatmeal Power Balls
By Chef Sara These power balls are everything I love in a snack. They're sweet but not cloying, packed with protein and fiber (thanks, sunflower seed butter and oats!), and super easy to whip up at a moment's notice–you won't even need to turn on your oven. They also... read more
Roasted Broccoli and Tomato Baked Ziti
By Chef Linda Baked ziti has a special place in my heart. It's been a family favorite for years and when it's made with a quick tofu ricotta that gets stirred in for richness, everybody's happy. But when the weather is warming up and a dish that's heavy with tomato... read more
