Goldylocks Productions presents Live from Little Bear Sanctuary with Christopher Vane.
Today, Friday, 26 March 2021 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.
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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:
Watch and Participate (via Comments) during the Live Streamed Show on the Goldylocks Productions YouTube Channel and the Little Bear Sanctuary Facebook Page.
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Vegan Chocolate Chip Cookies aka DoubleTree
3 Tablespoons non-dairy milk + ¼ Teaspoon Lemon Juice (Combined)
1 Stick Vegan Butter (softened about 30 mins)
1/3 Cup + 1 Tablespoon Sugar
1/3 Cup Brown Sugar
1 Teaspoon Vanilla
¼ Cup Rolled Oats
1 ¼ Cups All Purpose Flour
½ Teaspoon Baking Soda
½ Teaspoon Salt
1/8 Teaspoon Cinnamon
1 1/3 cups Vegan Chocolate Chips
¾ Cups Chopped Walnuts
• Preheat over to 300F
• Line Baking Sheet with Parchment Paper
• In small bowl mix milk and lemon juice and set aside
• In large mixing bowl cream vegan butter & sugar til fluffy about 2 mins
• Add milk, vanilla and beat well
• Add flour, baking soda, salt, cinnamon and mix well
• Stir in Oats, Chocolate Chips and walnuts
• Use ¼ cup scooper to make balls of dough and press down slightly
• Bake 20-22 mins until edges are golden
Vegan Spaghetti Squash Pasta
1 Large Spaghetti Squash (roasted separately)
½ Cup Olive Oil
1 ½ Cups Grape Tomatoes (Cut in Half)
1 Large Sweet Yellow Onion (Chopped)
2 Cloves Garlic (Minced)
10 Green Olives (Cut in Half)
10 Kalamata Olives (Cut in Half)
1 Tablespoon Capers
• Preheat oven to 375F
• Cut Spaghetti Squash in half and scoop out seeds
• Rub inside with olive oil and sprinkle with salt and pepper
• Place cut side down on foil lined cookie sheet
• Bake 45 minutes
• Remove from oven and let cool down.
• Use fork to scrape inside of squash to form “spaghetti”
• In Large Skillet heat ½ cup olive oil
• Add Onions and sauté til starting to brown
• Add Garlic and cook a few more minutes
• Add tomatoes and olives and cook another 5 mins til soft
• Add Capers and cook another 5 mins
To Serve, spoon mixture on top of spaghetti squash. Top with Nutritional Yeast & Chopped Parsley.