In the last century, wild turkeys were nearly wiped out. Hunting regulations and relocation efforts brought them back. But why spare only some of these important birds? Consider a plant-based Thanksgiving instead! Read more...

The turtle is central to creation for the Indigenous Lenape tribe (on whose land you live, if you live on the coastal lands along the Delaware and Hudson rivers, that is).

^ from EARTH: The Anthology:

Robin Wall Kimmerer is a mother, scientist, decorated professor, and enrolled member of the Citizen Potawatomi Nation. She is a SUNY Distinguished Teaching Professor of Environmental Biology, and the founder and director of the Center for Native Peoples and the Environment.

As a botanist, Kimmerer has been trained to ask questions of nature with the tools of science. As a member of the Citizen Potawatomi Nation, she embraces the notion that plants and animals are our oldest teachers. In Braiding Sweetgrass, she brings these lenses of knowledge together to show that the awakening of a wider ecological consciousness requires the acknowledgment and celebration of our reciprocal relationship with the rest of the living world. For only when we can hear the languages of other beings are we capable of understanding the generosity of the earth, and learning to give our own gifts in return.

Watch Earth Requiem: Wake Up

"Reconnecting people and the landscape is as essential as reestablishing proper hydrology or cleaning up contaminants. It is medicine for the Earth." – Robin Wall Kimmerer

Watch the full concert, recorded live at the historic Judson Memorial Church on September 21, 2021.

Serves 4

1 (about 4 lbs.) winter squash (pumpkin, kabocha, calabaza, or buttercup), top and seeds removed

2½ tablespoons olive oil

1½ teaspoons salt

1 cup chopped fennel

4 garlic cloves, minced

2 cups chopped kale

¼ cup coconut milk

¼ cup nutritional yeast

¾ cup dairy-free feta, chopped

¼ cup fresh dill, chopped

¼ teaspoon black pepper

3 frozen phyllo pastry sheets, thawed

1. Preheat oven to 400°F. Place squash, cut side up, on a large baking sheet, brush inside with ½ tablespoon of olive oil, and sprinkle with ½ teaspoon salt. Cover opening with aluminum foil and roast for 20-30 minutes. Remove, clean, and recycle foil; and flip squash opening-side down for another 20-30 minutes, until tender.

2. While roasting the squash, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add fennel and garlic; cook, stirring frequently, about 4 minutes. Add kale and wilt, continuing to stir, another 3-4 minutes. Remove from heat.

3. Reduce oven temperature to 350°F. Add coconut milk to the squash and scrape the walls with a spoon to loosen the flesh and combine with the coconut milk.

4. Mix together nutritional yeast, dairy-free feta, dill, 1 teaspoon salt, and pepper until combined, then stir in the kale mixture. Spoon into the squash, and mix with the flesh.

5. Crumple each phyllo sheet and place inside the squash over the filling. Bake for 20 minutes until the dough is golden and crispy. Allow to cool 10 minutes and serve.

We want to hear your recipes! Send us your plant-based recipes and we will feature them on Peace on Earth Day.

Send to klay@wovenow.org

California's Animal Place is one of the largest and oldest animal sanctuaries in the United States. The organization extends compassion to all life and a special emphasis on farmed animals, with special campaigns and initiatives like their annual Thank the Turkeys celebration. Learn more...

November is Native American Heritage Month. We hope as you gather today with friends or family to celebrate with good food, you will contemplate what it means to live on Native land. Find out more about the Indigenous territory you live on.