Goldylocks Productions presents the Live from Little Bear Sanctuary Show with Christopher Vane.
Today, Friday, 20 November 2020 at 12 pm ET.
Christopher Vane co-founded Little Bear Sanctuary, a nonprofit farm animal sanctuary in Punta Gorda, FL, in honor of his late mother Ursula (which translates to “little bear” in Latin). They shared a common passion for animals and Ursula often dreamed of providing neglected, once-abused animals a safe haven.
While originally from New York, Chris surprisingly started off with a career in human healthcare, eventually landing in Florida working as a real estate broker. When he met Randy, everything changed…for the better, that is! Their relationship sparked a new passion to live each day with purpose. After they got married, their desire to provide a better world for farm animals was greatly amplified.
Together, Chris and Randy followed through on Ursula’s dream and established the Little Bear Sanctuary in 2017. Now, 160+ rescued farm animals call Little Bear Sanctuary home, and – thanks to Christopher’s compassion and dedication – each animal has been given an opportunity to experience love and freedom.
Little Bear Sanctuary provides a permanent home for farm animals that have been abandoned or can no longer be cared for by the owner in order to allow them to live out the remainder of their lives in a cruelty free environment. We are committed not only to a vegan lifestyle but the much needed education of pigs as pets. Our animals are never kept in cages or pens and are free to roam in their natural habitat.
Special Guest: Torre Washington
Torre Washington is a NASM certified coach and IFBB Pro. Raised vegetarian and vegan since 1998, Torre built his physique entirely on a Plant based regimen without the aid of supplements since 2009. Torre’s training style focuses on physical symmetry and aesthetics; “he disassembles your physique and reassembles it back the way you want it to be” and has therefore become one of the most sought after coaches of celebrities and bodybuilders globally. Torre also advocates for “veganism” to his global fan base and brings to light the plight of animals and the need to heal mother earth through living a more Plant based vegan lifestyle.
The last part of the Show, David Marsella returns to share another great recipe with us!
Special Guest: David Marsella
David Marsella is an avid world traveler and lifelong foodie. Growing up in an Italian household, food and family were always the main event and inspired David’s love of cooking at an early age. While traveling, David enjoys sampling different types of cuisine and loves how local street foods represent the true vibrancy and flavor of a community. David has lived in New York, Houston, and Atlanta and he currently resides in Los Angeles with his husband Steve and three rescue dachshunds.
“Moving to LA offered me a new perspective on culturally diverse and trending food scenes. Vegan options abound and I’m always amazed at the creativity of vegan menus.” David further dipped his toe into the vegan scene via the camaraderie of vegan friends and family members. He loves to host gatherings with friends and family and of course cook and bake up a storm for them.
“Food is a perfect conduit for bringing people together to celebrate life and I wanted to learn to make vegan foods to be inclusive of all my guests.” While covid has put a pause on David’s love for traveling and social gatherings, he has found a creative outlet in launching David’s Kitchen LA and filming videos to share his joy of food with the world.
David’s Kitchen LA on Instagram:
David’s Kitchen LA YouTube channel:
David’s VEGAN Pumpkin Chocolate Chip Cake with Chocolate Cream Cheese Frosting
• 2 Cups Sugar• 1 cup canola oil• 4 large Vegan egg substitute• 2 teaspoons vanilla• 2 cups all purpose flour• 2 teaspoons baking soda• 2 teaspoons pumpkin pie spice• 1 teaspoon baking powder• 1/2 teaspoon salt• 1 15oz can pumpkin • 1 cups mini chocolate chips
Combine sugar, oil and “Just Egg”, mix well. Stir dry ingredients in a separate bowl, stir into oil mixture, beat well, mix in pumpkin & chocolate chips
Prepare 3 8” layer cake pans
Bake at 350 for 35 – 40 mins or until toothpick comes out clean. Let stand 10 minutes, remove from pan and cool on rack until completely cool. Wrap layers in plastic wrap and refrigerate overnite.
The following day, make the frosting and frost cake.
Note: To level the cake layers, use a serrated knife to cut the crowns off the cakes. (Save the pieces for snacking)
Chocolate Cream Cheese Frosting • 1 8 oz package VEGAN cream cheese at room temperature• 1/4 C VEGAN butter (1/2 stick) at room temperature• 4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)• 1/2 C cocoa powder• 1 teaspoon vanilla1. Mix cream cheese and butter until smooth and creamy.2. Combine powdered sugar and cocoa and add 1 cup at a time.
Watch and Participate (via Comments) during the Live Streamed Show on Goldylocks Productions YouTube Channel, Facebook Page and Periscope.
NOTE: You will need to log into your YouTube (Google) or Facebook accounts to comment. If you watch the Live show from any other location other than the 3 listed below, your comments will not be seen by the Show Host or Producer.