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The sound of a distressed magpie-lark (peewee) is not something I want to hear often, for it has upset me.

My office in Brisbane looks out on to large flowering mock-orange trees that are home to many bird species. This morning the birds in the neighbourhood are disturbed and restless. Their squawks and calls are not typical. I now know why. I have just witnessed a highly distressed mother bird helplessly trying to defend her offspring. At first I could only hear her. She was amongst the thick green foliage. Two peewees clung to the powerlines overhead, seemingly unsure if they should help. I followed their troubled gaze and her deafening screams until I could see her. She was agitated and panicked. No sooner had I spotted her when a large bird of prey took flight carrying the limp body of a young peewee within its talons - it was her baby.

She immediately took chase, desperately trying to rescue her baby from the clutches of this predatory bird. It was hopeless but she was undeterred, even though she was one-third its size. For the next few minutes I could hear echoes through the neighbourhood and it seemed to last forever.

I felt her loss. I admired her determination and bravery. Any species that instinctively defends its own kind so defiantly, so admirably, demonstrates to me qualities that we humans share. We even issue medals of valour for such courage! These qualities are not unique to us and the more we remind ourselves of that the sooner we will come to respect all animals.

It's hard to accept that the animal kingdom is not without distress, cruelty and even mourning. I mourn with a mother peewee bird today. I may be accused of being anthropomorphic but there is no shame in such feelings if we believe them to be true.

Anthony Terry
Director

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SPICY PEANUT AND EGGPLANT STEW
This stew is rich and comforting. Just imagine a large bowl filled to the brim with eggplant, tomato bits and green bean goodness! Perfect for winter!

1 large eggplant, peeled & cubed
1 tsp salt
100 g shallots, peeled and sliced very thinly
1/4 c peanut oil
1 onion, diced
1 chilli, seeded and minced

  

1 cube of ginger, peeled and minced
1 tsp ground cumin
1/8-1/4 tsp ground cayenne pepper (optional)
1 tsp ground coriander
1/4 tsp ground turmeric
1/3 c tomato paste
1 can diced tomatoes in juice
5 c water or veggie broth
1/2 c peanut butter
175 g green beans, trimmed and diced
2 T fresh lemon juice
1/3 c coriander, coarsely chopped
Chopped roasted peanuts

In a large bowl toss eggplant with salt and leave to stand for 30 minutes. Rinse with cold water, drain and set aside. Heat 2 T peanut oil in a large pot over medium heat. Fry shallots until very soft, browned and slightly caramelised, stirring occasionally. Remove from pot and set aside. In same pot, add 1 T of oil and eggplant and cook until tender. Remove from heat. Add to shallots.

Add remaining oil to pot, then add ginger, chilli and dried spices. Fry 30 seconds then add onion. Fry until translucent then add tomato paste. Stir and fry for 1 minute. Add diced tomatoes, water/broth, eggplant mix and beans. Stir. Bring to a boil for 5 minutes, then reduce to medium heat. Mix in peanut butter. Simmer on low heat, covered, for 35-45 minutes or until eggplant is tender. Remove from heat and stir in coriander and lemon juice. Salt to taste. Garnish with chopped roasted peanuts and extra fresh coriander. Yum!

 

24 July 2007 #31



Go into the draw to win one of SAFE's exclusively designed coffee mugs plus a yummy vegan chocolate bar. Draw closes 31 July.

Congratulations to Sarah Antunovic for winning the cruelty free B_E_E product pack.

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