Farmed animal welfare issues in Canada – who they are & and how they’re treated

Today, for the Vancouver Humane Society’s PlantUniversity platform, we’re going to explore the issue of farmed animal welfare in Canada. Animal welfare refers to an animal’s well-being, both physically and mentally.

In Part 1 of this series, we’ll learn more about who farmed animals are and how they are treated in the animal agriculture system in Canada. This topic may be upsetting, so please consider taking some time for self care after viewing.

More than 830 million land animals are raised and killed for food in Canada every year. The sheer number of farmed animals raised, along with the standard harmful practices they face on a daily basis, makes the treatment of farmed animals one of the most pressing topics to learn about and work towards improving animal protection.

This number of animals is only an estimate as it doesn’t include aquatic animals, who are typically measured by weight instead of individual lives. It also doesn’t include those who are treated as by-products, such as male chicks who are deemed to be of no value to the egg industry because they don’t lay eggs, and as a result are killed soon after hatching.

But who are these animals? Most people don’t have a lot of experience around farmed animals, but the truth is they are very similar to the dogs, cats and other companion animals we open our homes and hearts to.

They have distinct, individual personalities and a variety of interests. They can form strong bonds with other animals and are curious and enjoy exploring the world around them.

For example, chickens are intelligent animals, with research showing they can understand basic math and can count. They’re also capable of experiencing a wide range of emotions and can show empathy for others.

Cows are socially complex animals. Studies show they rely on each other for comfort and have strong social bonds, especially between mothers and their calves. Mothers will protect their young in unfamiliar situations and both will show signs of significant distress when separated from each other.

Pigs are sensitive animals, who are aware of the emotions of other individuals. They have an excellent memory and can anticipate future experiences. They’re also incredibly playful and can learn games quickly and engage in play behaviours similar to what we see in dogs.

Farmed animals are thinking, feeling beings. But the industrialized animal agriculture system treats them like products.

Today, the animal agriculture industry is characterized by large numbers of animals who are kept in cramped and barren conditions, unable to behave naturally or socially.

For example, egg farms often have tens of thousands of animals. The vast majority of egg farms in Canada keep hens confined to cages where each hen typically has less space than a standard sheet of paper. Unsurprisingly, this leads to significant frustration among the hens, who act out by plucking at each other’s feathers.

In addition to the unnatural living conditions, farmed animals will also experience stressful and painful practices that are considered standard on farms, such as de-beaking, or the removal of part of a hen’s beak to try and prevent them from pecking at and injuring each other. Farmed animals often experience rough handling and the use of electric prods to make them move. They may also be subject to inhumane methods of euthanasia, should they become injured or ill while on the farm.

Transport journeys are also very stressful for farmed animals. Loading of animals onto transport trucks often leads to injuries, including broken limbs.

For example, approximately 20% of caged egg-laying hens experience broken bones during the loading and transport process. The length of transport journeys is also a concern, with some species being transported for up to 72 hours straight, without food, water or rest, which is much longer than what’s permitted in Europe or the U.S.

Farmed animals are often transported in all weather conditions, without adequate protection from extreme heat and cold. Reports of pigs seen suffering from dehydration, on transport trucks during the summer heat, has sadly become all too common across Canada.

By the government’s own estimates, 14 million animals suffer injuries and 1.6 million die during transport journeys every year.

It goes without saying that slaughter is inherently stressful for farmed animals – from frightening sights, smells and sounds; to rough handling and fast-paced slaughter lines that put both animals, and workers at risk of injury. This creates the potential for inhumane slaughter practices. There are many animal welfare concerns at this stage.

For example, chickens are most commonly slaughtered by being hung upside down by their legs on an assembly line, before being moved through an electrically-charged bath intended to stun them and render them unconscious before being killed. This fast-paced process, during which upwards of 175 or more birds are slaughtered per minute, can easily lead to failed stunning and significant suffering as a result.

Now that you’ve learned a bit more about who farmed animals really are and how they are treated under today’s animal agriculture system, we encourage you to take good care of yourself as you process all of this information. When you’re ready, you can check out part 2 of this series, which will explore the laws related to farmed animal welfare in Canada. Part 3 will outline actions we can take to help protect farmed animals and create change.

If you found this video helpful, please consider sharing it.

And don’t forget to subscribe to the Vancouver Humane Society’s PlantUniversity platform and email list to stay up to date on new content and to help animals!

Learn more:

Learn ABOUT animal welfare laws in canada

Farmed Animal Welfare Issues in Canada – Part 2

Learn about the laws in Canada and how they fall short, as well as how they can be improved.

LEARN HOW TO TAKE ACTION FOR farmed ANIMALS

Farmed Animal Welfare Issues in Canada – Part 3

Learn about actions we can take to help protect farmed animals and create change.

First steps to tofu mastery

Featured author: Emma Levez Larocque, Plant-Based RHN

Tofu was invented more than 2,000 years ago and has been eaten in many Asian cuisines for centuries! As this ingredient has become more popular around the world, chefs and cooks everywhere have been experimenting with tofu in the kitchen. We now know that tofu can be versatile—and incredibly tasty—if you just spend a little time learning how to cook it well.

There are a few things that people who are new to using tofu should be aware of to ensure a good experience.

Keep reading to learn about the different types of tofu and tips and recipes for cooking it. For more tips check out the PlantUniversity platform and subscribe to receive free weekly recipes.

3 things to know to set yourself up for tofu success

1) There are different kinds of tofu, and the kind you use matters

2) How you prepare and cook tofu affects the texture, and good texture makes it easy to love tofu

3) Tofu doesn’t have a lot of flavour, but it will take on the flavours you add to it (which makes it the perfect “blank canvas” and adaptable to many dishes)

Let’s dig into the details.

Types of tofu

The two main types of tofu are regular and silken (Japanese-style). Both types come in soft, medium, firm and extra-firm consistencies. Part of learning to use tofu is trying different kinds to see what textures you prefer. Below is a description of the different kinds of tofu and what they are typically used for.

1) Regular tofu

Regular tofu is what you will most commonly find in grocery stores. It is made from the milk of cooked soybeans that have gone through a process of boiling, curdling, coagulating and pressing. The longer tofu is pressed, the more water is released, and the firmer it becomes, resulting in different consistencies: soft (or dessert), medium, firm and extra firm.

Soft regular tofu can be used as a base for dressings or sauces, but for an extra creamy/silky texture silken tofu is preferable.
Medium regular tofu can be used blended in dishes like vegan quiches, or some people like its softer texture for stir fry cubes, or breaded and air-fried “chick’n” nuggets.
Firm and extra firm regular tofu are similar, and best used when you want a firm texture. They are great cut into cubes or slabs, and marinated or glazed and baked, fried, air fried, grilled or roasted. They lend themselves perfectly to dishes like stir frys, scrambles, skewers, grilled sandwich strips and more.
TIP: You can press more water out of firm/extra firm tofu by placing your block between two pieces of paper towel and placing something heavy on top of it for 20 minutes or so. This will give it an even firmer texture, and helps the tofu to suck up marinades more readily.
TIP: Freezing and thawing tofu is another fun way to play with the texture. Once frozen and thawed, tofu becomes crumbly and chewy. It is more porous, making it easier to squeeze out extra liquid. It is great added to curries or chilis for extra texture.

2) Silken tofu

Silken tofu is the other main type of tofu. It is soft, creamy, and quite delicate. The process of making silken tofu eliminates the curdling stage, which creates its silky texture. The consistency of silken tofu becomes somewhat more solid as you move from soft to extra firm, but this type of tofu is always soft and silky (hence the name), and it should be used when you want a creamy result.

Soft or medium silken tofu works well in things like smoothies, sauces or dressings. This type of tofu provides a perfect base and will take on the flavour of the ingredients you blend it with.
Firm or extra firm silken tofu are still very creamy, but they hold their shape better than their softer relatives. These are the types of tofu you can use for puddings or mousses, or that you can cut into cubes and use in a miso soup.
AVOID THIS PITFALL: Don’t confuse extra firm regular tofu with extra firm silken tofu as their consistencies are very different.

Adding flavour to tofu

As mentioned above, tofu doesn’t have a lot of flavour on its own. Some people love the subtle taste of plain tofu, and it works well added on its own to dishes like miso soup or a curry/chili. However, most of the time when you are using tofu as a base, or a featured part of a dish, you’ll want to flavour it with herbs, spices, aromatics, or other flavourful ingredients, and/or a delicious marinade or glaze.

Once you get comfortable with tofu and start experimenting, you’ll realize that the possibilities are endless. However, if you’re new to tofu preparation, where should you start?

These are two simple methods that are great to try out as you get started on your tofu journey:

Method 1: Frying and Glazing Tofu

3 simple steps:

Prepare a simple glaze by combining 2 tbsp maple syrup and 2 tbsp tamari, and prepare 1 block of extra-firm tofu by cutting it into 1- inch cubes
Heat a no- or low-stick sauté pan over medium heat, and once hot, add a dash of olive oil. Add tofu cubes immediately, flipping and turning occasionally until the cubes are crispy on all sides.
Once the tofu cubes are nicely browned, turn the heat down to medium-low and add the simple glaze, tossing until the tofu is well covered. Watch carefully so it doesn’t burn, reducing the heat if necessary. Let everything cook, stirring occasionally, until all the glaze has been absorbed and the tofu is nicely coated. Remove from heat once the tofu is looking nice and crispy.

Other flavourful glazes of equal parts liquid sweetener + liquid salt can be used with this method, and the resulting cubes are a tasty addition to salads, stir fries and grain bowls.

Watch how to fry and glaze tofu:

Method 2: Blending Tofu

Let’s make a Silky Chocolate Pudding!

This recipe is a good example of how silken tofu can be used as a base for sweet or savoury dishes since it will take on the flavours of the ingredients you add to it.

Place the following ingredients in your blender:
- 1 container silken lite firm tofu (349 g) OR soft (dessert) regular tofu*
- ¼ cup unsweetened cocoa powder
- 5-6 dates, soaked for several hours
- 1-2 tbsp pure maple syrup, or more to taste (optional)
- 1 tsp pure vanilla
Blend until completely smooth and creamy. Place into dishes and chill to set. Serve with fresh berries or other fruit of choice. Can be used as a dip without chilling and setting.

*You can use either kind of tofu here, but the silken variety will give you an extra creamy texture.

Watch how to make a silky chocolate pudding:

Let us know how it goes

Have you tried these recipes and tips? How did it go? What’s your favourite glaze to use with tofu? Are there other ways you love to cook tofu? What dishes do you enjoy making with tofu?

Don’t forget to subscribe to get free weekly plant-based recipes right in your inbox! You can unsubscribe at any time.

Farmed Animal Welfare Issues in Canada – Part 2

Farmed Animal Welfare Issues in Canada – Part 3

3 things to know to set yourself up for tofu success

Types of tofu

1) Regular tofu

2) Silken tofu

Adding flavour to tofu

Let us know how it goes

I’m a family doctor; here’s what I tell my patients about going plant-based

Adapting meals to be plant-based episode 2

Chat with a vegan: Stephanie Redcross West, business coach and marketing strategist

Festive favourites: Holiday recipes from the staff of the Vancouver Humane Society

Plant-based food: Is it healthy for us and the planet?

Beginner’s Guide to Plant-Based Eating

Farmed animal welfare issues in Canada – who they are & and how they’re treated

Learn more:

Farmed Animal Welfare Issues in Canada – Part 2

Farmed Animal Welfare Issues in Canada – Part 3

First steps to tofu mastery

3 things to know to set yourself up for tofu success

Types of tofu

1) Regular tofu

2) Silken tofu

Adding flavour to tofu

Let us know how it goes

Leave a Reply Cancel reply

More posts like this