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Yahoo
5 days ago
- Health
- Yahoo
‘Something was not right': Oregon Coast safari park received complaints for nearly a decade
PORTLAND, Ore. (KOIN) — An at an Oregon Coast safari park earlier this month uncovered drugs, guns, and millions in cash — plus , Matthew Tenney, is out of jail, but advocates have been pushing for change for years. 'It's frustrating that it has to come to that level,' said animal advocate Nicole Johnson. When Johnson started digging into while researching circus laws, she came across an inspection of the safari park that described a dead tiger stuffed in a freezer next to frozen turkeys. 'Upon reading those inspection reports, it was very clear that something was not right there,' Johnson said. Johnson joins many who've raised concerns — going back years. In 2016, PETA demanded the Coos County Sheriff's Office investigate neglected animals at the park. The sheriff previously said limited resources made handling complaints impossible. Frustrated by delays, Johnson's pushing to make enforcement easier for local authorities: 'Changing that law to make it so that it's easier for local authorities to come in and enforce state laws at those facilities,' she said. Johnson says she's teaming up with Humane World of Animals to draft Oregon state legislation next session to allow more oversight to prevent mistreatment in the future. Meanwhile, she's urging everyone to visit only parks accredited by the American Zoological Association or the Global Federation of Animal Sanctuaries. 'They have very strict rules to be accredited with them, so I would look for any accredited facility and focus on going to those,' she said. The Coos County District Attorney is still reviewing the case and hasn't decided on further action. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Time of India
17-05-2025
- Lifestyle
- Time of India
Indian weddings make space for the vegan menu
Lavish feasts have long been a hallmark of Indian weddings, but a quiet shift is underway — vegan cuisine is gradually finding its place on the wedding menu. With growing awareness around animal welfare and environmental concerns, many couples now opt for plant-based fare on their special day. Dehradun-based groom Siddharth Sharma, who works at Humane World, chose to serve an entirely vegan menu at his wedding. 'As an ethical vegan, it was important that our wedding reflect our values. We didn't want the most meaningful day of our lives to come at the cost of animal suffering,' he explains. 'It was also a chance to share the food we love and show our guests that vegan meals can be just as delicious and satisfying.' This emerging trend suggests that wedding food can be both celebratory and conscientious. An increase in demand for vegan menus While most couples are not yet opting for fully vegan wedding menus, experts say they are increasingly open to including a dedicated vegan section alongside traditional fare. 'We've seen a gradual rise in demand for vegan options at weddings. While it's not mainstream yet, many modern couples — especially those from urban areas — are becoming more conscious of sustainability and health, leading them to explore plant-based menus,' says Vinayak Shah, founder of FoodCraft Hospitality, a wedding menu planning firm. Echoing similar thoughts, Manish Bavishi, founder of Manish Caterers, says, 'There's a growing curiosity around vegan options. While full-scale vegan weddings are still rare, more couples are asking us to design select plant-based dishes to accommodate their guests' dietary preferences.' Reasons to drive the change According to experts, the influence of international wedding trends — particularly from couples who have attended or hosted destination weddings abroad — is driving this change. 'Vegan cuisine often blends well with fusion setups, and we're seeing many more globally inspired vegan elements being incorporated into Indian weddings. Interest in plant-based catering has definitely increased,' says Chetna Sagar, co-founder of Mumbai-based Elegant Banquets, a wedding venue. Luxury weddings are at the forefront of this shift. Sagar notes that clients often prioritise exclusivity, health, and sustainability. 'Vegan menus are curated not just to meet dietary needs, but also as a style statement,' she states. Overcoming hurdles Speaking about the challenges faced, Vinayak Shah, founder of a food consultant firm, says, 'Sourcing vegan ingredients is somewhat of a challenge, particularly for specialty items like vegan cheeses, nutritional yeast, or plant-based cream alternatives. While metro cities have better access through gourmet suppliers, availability can be inconsistent, and sourcing in large quantities often drives up costs. ' Prianca Stephen, who got married last year, adds, 'Balancing vegan food with cultural or religious expectations was one of the trickiest parts. Indian weddings are so rooted in food traditions, and there's a lot of emotional and cultural weight to certain dishes. We made it work by being respectful and creative, substituting cow ghee with vegan ghee and cold-pressed oils, animal milk with plant-based milk, and paneer with tofu, etc. ' Plant-based twists on traditional favourites Experts say ingredients like cashew cream and tofu have transformed vegan wedding menus. Cashew cream helps recreate rich gravies and desserts, while tofu is versatile for grills, curries, and even sweets. Almond milk and coconut cream also help retain traditional flavors. 'We're seeing a surge in creative vegan counters. We've reimagined Indian desserts—halwa with almond milk, litchis stuffed with kesar tofu pâté, gulkand chikki barfi, vegan honey kunafa, and even mini tofu rasgullas on dry fruit crunch,' shares Vinayak. 'We recently curated a vibrant vegan spread with silken tofu tikka masala, almond milk–walnut crunch desserts, and mango coconut chai pudding. A live vegan pizza bar with plant-based mozzarella was a major crowd-puller,' adds Chetna. Presently, it's a niche trend primarily in metro cities, driven by a specific segment of conscious consumers. Whether it becomes mainstream will depend on how accessible and cost-effective vegan options become over time - Chetna Sagar, co-founder, Mumbai-based banquet hall Curating the vegan menu was challenging, especially reinventing traditional dishes without dairy. Explaining plant-based recipes to the chef was tough, as it was unfamiliar territory. We even sent samples in advance so the team could practise before the big day - Dehradun-based Siddharth Sharma It may have started as a trend, but it's finding a foothold. Awareness around clean, conscious eating is growing. We believe vegan offerings will become a regular feature — even if not the default — in future wedding menus - Manish Bavishi, founder of a catering business One step to a healthier you—join Times Health+ Yoga and feel the change
