LATEST POSTS HERD AROUND THE BARN
Upcoming Events at the Sanctuary
There's always something wonderful happening at Catskill Animal Sanctuary! Our Life After Cheese class on June 15th still has a few spots open! We're open for tours on Thursday, July 4th Our Shindig celebration is Saturday, July 20th Camp Kindness starts July 8th Join...
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“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...
read moreCompassionate Cuisine Recipes
Grilled Polenta with Summer Succotash
By Chef Linda Summer is all about simplicity and the bounty that comes from our gardens and farmers markets which is one of the reasons we love this recipe. Zucchini, corn, and bell peppers all typify warm weather eating. We've taken some liberties with the term... read more
Breakfast Nachos
By Chef Sara Nachos for breakfast? You bet! An easy Southwestern-style tofu scramble serves as the “meat” here, with black beans added for even more protein. Pickled jalapeños and shredded vegan cheese (pepperjack-style is our favorite) add loads of flavor. If you’re... read more
Italian-Style Tempeh and Peppers
By Chef Linda Sausage and peppers, with its classic aroma or sweet caramelized onions, oregano, basil, and fennel, is classic comfort food. To prove we don't need animals to create our favorite dishes, we developed this recipe for a “Vegan 101” cooking... read more
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
