The Perseverance Issue, our 8th edition, is here to uplift you, give you strength and remind you that we are at our best when we help one another. We are at our best when we serve our communities and when we unite to protect our sacred planet and all of its inhabitants. Grab your print or digital copy in our Online Shop now.

Our cover features the LA-based vegan chef and community activist Lorena Ramirez who is proudly centering her Mexican heritage in her mission to make veganism inclusive to all. Inside are stories of activists, animal rescuers and vegan creators who embody the spirit of resilience and determination.

Throughout the issue, we celebrate courage, fortitude and altruism.

There’s comfort, inspiration and healing through stories and interviews with the likes of Genesis Butler, Morgan Mitchell, Lauren Toyota, Beca Lew Skeels, Brenda Sanders, and many more community builders. We delve into the realities of full time animal rights activism, offer in depth reporting on the devastating impacts of animal agriculture, and on vigilance in upholding equality and justice.

WE are here for you. We are steadfast in our mission to shift society through art and to inspire others to reject exploitation in all of its forms. LAIKA’s 8th issue is available in our online store in print or digital.

On the Cover: Photographed by Maria Del Rio for LAIKA Magazine; creative direction by Julie Gueraseva; prop styling by Lauren Santos. 







Imagine being removed from your mother’s care at birth. As you instinctively long for the nurture that only she can provide, you are instead deposited into a filthy plastic hutch and angrily force fed from a plastic bottle. And if you don’t drink, you are kicked in the face. This is the kind of brutality that was uncovered by the non-profit Animal Recovery Mission [ARM] at Indiana’s Fair Oaks Farms, the flagship dairy farm of Fairlife, a Coca-Cola subsidiary. In two videos released earlier this month, Fair Oaks employees are seen inflicting astonishing abuse on newborn animals and mother dairy cows. The two-part investigation — Operation Fair Oaks Farms Dairy Adventure and Operation Fairlife — is the largest ever conducted into the dairy industry and took place over the course of several months in 2018 and 2019.


Fair Oaks Farms has long billed itself as an industry leader in animal welfare. Here, they claimed, calves were “spoiled,” and employees were rigorously trained to provide “utmost respect” to cows. But ARM’s footage and subsequent 125-page report reflected how on a routine basis, calves were allowed to starve, denied medical attention, subjected to extreme temperatures, punched, thrown, slapped, and burned with hot branding irons by Fair Oaks employees. Mother cows were documented losing their voice from screaming for their offspring, left to suffer from broken tails inflicted by frustrated workers, being beaten for not entering a milking carousel and then getting caught in machinery.

An agritourism destination geared at families, where for $29 you can go on a Dairy Adventure tour and “enjoy” live birthing exhibits, 4D movies and even a rock-climbing wall, Fair Oaks Farms has always publicly denied that its male calves are killed for veal. However, the investigation revealed calves being crowded into trucks and transported to MidWest Veal.

Since being released, the horrific videos have been viewed by millions, shared by the likes of singer Billie Eilish, and received unprecedented media coverage. Protests have taken place in Chicago and Atlanta, pressuring Coca-Cola to drop Fairlife, with more scheduled. Three Fair Oaks workers have been charged by the Newton County Sheriff’s Office with a Class A misdemeanor; one has been arrested, and two are still at large. Four proposed class action lawsuits have been filed against Fairlife for engaging in consumer fraud, one of which names Coca-Cola as a co-defendant. Many grocery chains, including Jewel-Osco, have pulled Fairlife from shelves.

Fairlife dairy cruelty

At Fair Oaks Farms, calves are kept exposed to the elements, whether boiling heat or freezing cold. Here, ARM’s undercover investigator documents a temperature of 102 degrees Fahrenheit. There have been no plans made by Fair Oaks or Fairlife to eliminate this form of confinement, as that is “standard practice” in the dairy industry. (Video still courtesy of ARM)

Fair Oaks Farms, Fairlife and Coca-Cola have all put out statements promising various measures like imposing zero-tolerance animal cruelty policies and unannounced audits to ensure “there are no systemic animal welfare issues.” According to ARM, the Fair Oaks facilities were already equipped with their own surveillance which did not deter cruelty. LAIKA spoke with ARM’s founder Richard “Kudo” Couto about the impact of the investigation and why the dairy industry is by definition an animal welfare issue.

LAIKA: How would you describe your big picture outlook?
Richard Couto: As an investigator, I investigate to put the bad guy in jail or in prison. But with factory farm investigations, [the goal] is more towards educating the public on what’s really going on in the world of animal agriculture and what’s been hidden — the lies that people have been told for so long. Especially in the dairy industry. I’ve been lied to most of my life, and I feel betrayed. Which is why I’ve taken on the dairy industry the way I have. My plan is to end the dairy industry. And, listen, with ARM or without ARM, it’s around the corner. It’s an industry that’s failing. People are starting to understand the health implications, the environmental implications. And now, with ARM and other defense organizations’ investigations, people are understanding how the animals are treated, that there are no happy cows in dairies. It’s a fallacy. It’s a fictitious story made up by the industry.

“My plan is to end the dairy industry.”

Do we as a movement push for welfare reform and more humane conditions or direct our energy towards, like you said, just shutting the whole thing down?
There’s no welfare reform in a dairy operation. It doesn’t exist. I am a professional investigator. If I knew that there were ways to reform the dairy industry, I would be the first one to do it. Unfortunately, that is not reality. Just ripping a baby away from its mother — I don’t care what [animal] it is, a dog, a cat or a cow — puts that animal and that baby in jeopardy and is inherently cruel. And as many are starting to understand, that’s the real basis of the dairy industry. So how do you change that? You don’t, you can’t.

That’s the foundation of their business model.
Well it is. Yeah. My question to [Fair Oaks owner] Mike McCloskey was, ‘I’ve shown you behind the scenes of your own operations and the brutality and the jeopardy that you’re putting the newborn babies in. [Will] you keep the babies right when they’re born with their mothers, at least until they’re weaned which is about three or four months old?’ And he hasn’t responded to me and that’s why he hasn’t gone public in person or given interviews. Because he’s going to be asked questions that he just cannot answer as a dairyman.

What was your reaction to the video that McCloskey put out where he was on the verge of tears?
Mike McCloskey is a dairyman and has been all of his life. He knows exactly what transpires in a dairy. He knows how calves are loaded up for transport, how frustrated the workers become when the babies won’t eat. He knows many of the babies won’t eat. He knows the extreme temperatures in summer and winter that they’re dying from. What we have shown him, what we have shown the world, is nothing new to the dairy industry. As far as him tearing up, it was a show. Michael McCloskey has built a multimillion dollar company, and I know the guy is a genius businessman. He is in damage control mode right now. So he, I’m certain, is surrounded by PR companies, by his attorneys. It is so incredibly unprofessional and childish to address such an immense issue through a YouTube post. It’s laughable.

That behavior is emblematic of the dairy industry’s deception in many ways, isn’t it?
It’s a guilty party addressing the public is what it is. It’s someone that needs to make sure that the message is correct. Which is why it was edited and why they don’t want Q & A’s. Because [McCloskey] can’t properly answer them.

Some people might ask why not go public at the first instance of abuse. What’s your take on that?
The first investigation ended in November, but we had other investigations going on simultaneously and after. I don’t go public with any case until all of my investigators are out of the field if we’re investigating one company or one geographical area. I’m responsible for the safety of those investigators. Until everyone is finished, no one goes public. Our ID can’t be blown until I have all my guys out of the field. Our job as an investigator is to get to the root of the issue, to show [that it’s] not just one kick of an animal, but that it’s an ongoing issue. And it’s an industry issue, which is why we did more than one investigation at once on Fairlife.

You’ve called for charges to also be brought against McCloskey. Why is that important?
If you have a individual that is paying people, and they’re committing crimes against animals, and it’s not just one or two crimes, but it happens on a daily basis, on an hourly basis for months and months, then that owner should be charged legally. And, you know, of course it’s not gonna happen. Fair Oaks Farms basically controls the town of Newton County, Indiana. [Because of ] the connections that they have with [authorities], it would never happen.
From the editor: Since our interview with Couto, the Newton County prosecutor’s office has alleged that ARM “coerced” the violence they recorded. ARM categorically denies the claims and points to prosecutor Jeff Drinski’s conflict of interest (his daughter is a Fair Oaks employee, his family is a member of the “We Stand With Fair Oaks Farms” Facebook group, and Drinski himself is a partner in a beef cattle operation.)

Aside from the media coverage and the convictions, what is your hope for the outcome from the Fairlife investigation?
Knowing how easy it was for me to give up dairy and go plant-based — it was so easy, and I was such a big, big dairy consumer, I loved it — [it] is to see alternative dairy products skyrocket from this investigation. Your average family is now sitting back and saying, ‘Okay, this is a really bad investigation and that abuse was awful. But we’re also hearing that all the milk brands are awful, so maybe we should try almond milk this week.’ So [I want] for that really to radiate around the world. This investigation, [and] ARM, were specifically put together to get to your average American Joe and Jane. We are very relatable to those people because most of us are those people. We were big meat eaters and dairy consumers not too long ago. A lot of people don’t put themselves in that animal’s position. But I think once you do that, you get it, you know?

Story and interview by Julie Gueraseva

Go Dairy-Free

If you’re looking to eliminate dairy cheese, try these brands:
Miyoko’s Creamery, Follow Your Heart, Daiya, Kite Hill, So Delicious, Treeline, Violife.

If you’re looking to eliminate dairy milk, try these brands:
Oatly, Silk, Califia, Ripple, Edensoy, Elmhurst, So Delicious, Rice Dream.

Make this delicious vegan ice cream sandwich at home!


Blossom the turkey and Minnow the dog have something in common — they were both once thought of only as “food.” Minnow was rescued from a South Korean meat farm in 2015, and Blossom was saved last year from a commercial turkey farm in West Virginia. Today they share a home with Abbie Hubbard, and are like any other family. They go on hikes together, snuggle on the sofa and greet Abbie at the door. “When I put the keys in, I hear Blossom make loud chirping sounds in excitement,” Abbie, who is the Animal Rescue Responder for Humane Society International, tells LAIKA. “She always comes running, and it makes my heart do flips of joy.”

Blossom (left) and Minnow out on a walk. Photo: Abbie Hubbard.

Abbie recalls once being asked by a reporter in South Korea what it was like to have a dog that was different from other ‘meat’ dogs. She explained that Minnow is no different, and that her heart is the same as all other dogs. “I often think about that question in regards to Blossom,” she says. “My response would be that she, too, is no different — her heart is the same as all other beings.”

While Abbie was already vegan when Blossom came to live with her and her dog Minnow, it was through Blossom that she gained a deeper understanding of turkeys — starting with the very first night she took her home. “Blossom watched as I pet Minnow and seemed to recognize that I was a source of kindness and was a safe being,” Abbie says. “Shortly after, Blossom came and settled into the crook of my arm. It’s hard to describe that moment without crying. I’ll never forget it as long as I live.”

Blossom with one of her favorite toys. Photo: Abbie Hubbard.

Among the many things that Blossom enjoys is hearing a good beat. Abbie says that “if she is in another room and I turn on music, she comes running!” Her very favorite food is hummus, and her second favorite is watermelon. She loves hanging out in the kitchen when Abbie is cooking. She relishes a good head scratch and will rest her head in Abbie’s hand to receive cuddles. “She allows herself to be vulnerable with me, and I always recognize those moments,” says Abbie. “It feels like such an honor, especially knowing what people do to turkeys and other farmed animals.”

“That my dog Minnow has been deemed a companion by our society and my turkey Blossom has been deemed food is completely arbitrary.”

Every year, 46 million turkeys are slaughtered for Thanksgiving, and another 200 million throughout the year. Killed at barely four months old and not protected by the Humane Slaughter Act, their lives are short and agonizing. Abbie has witnessed how easily Blossom gets frightened in the safety of her home, whether it’s by the doorbell, loud noises outside or even the soundtrack of a scary movie (This past Halloween, she got spooked when Abbie was watching Poltergeist and hid in the living room. “I turned the film off and went to comfort her,” Abbie says.) These moments offer a small glimpse into how terrifying daily life must be for turkeys on farms. In fact, it was this fear of danger that led to Blossom being rescued from that West Virginia facility. When the five-week-old turkeys were being moved to a “grow out house” to be fattened up for slaughter, she hid for days behind a piece of equipment. A farm worker who discovered her decided to mercifully surrender her to a local rescue.

Minnow and Blossom. Photo: Abbie Hubbard.

These days, Blossom and Minnow are deeply connected. Because she is 30 pounds and can’t get up the stairs (turkeys are bred to grow unnaturally large quickly), Blossom sleeps downstairs. And Minnow stays right there by her side, keeping her company through the night. “That my dog Minnow has been deemed a companion by our society and my turkey Blossom has been deemed food is completely arbitrary,” Abbie says. “Blossom has the same depth and range of feeling. She bonds with others. She plays. She doesn’t like being alone. She hurts and she loves. Blossom is completely and entirely my companion for the same reasons Minnow is my companion.”

There’s no need to uphold traditions that don’t reflect our inherent values of love, compassion and respect. We asked Tere Fox, co-founder and executive chef of the famed NYC restaurant-turned-catering-company Rockin’ Raw, to share the recipes for two of her most beloved dishes. These mouth-watering King Trumpet Vegan Scallops and Heart of Palm Vegan Crab Cakes are festive and unique, and best of all — no one was harmed in the process.


King Trumpet Vegan Scallops
Serves 6

5-6 king trumpet mushrooms
1 cup veggie broth
½ cup nori or dry seaweed
1 teaspoon minced garlic
Sea salt
Black pepper

1. Mix the veggie broth with the seaweed and garlic in a bowl, and set aside.
2. Chop the mushroom stems into 1” thick pieces (I can usually get 4-5 pieces per mushroom.)
3. Set mushroom pieces in a deep dish or baking pan and pour the veggie broth mixture over them. Let stand for 20-30 minutes.
4. Heat a sauté pan on medium heat, and add 1 tablespoon of sunflower oil or any vegetable oil you have on hand.
5. Place mushrooms neatly into the pan and sear on both sides for 5-8 minutes total.
6. Sprinkle with salt and pepper to taste.

Serve with sautéed spinach or fresh greens.

If you want to make this a raw dish, soak mushrooms in 2 cups filtered water, 1 large piece of kombu, 1 teaspoon sea salt, 2 teaspoon minced garlic for 3 hours. Then serve over baby arugula or any of your favorite greens.

Heart of Palm Vegan Crab Cakes
Makes about 24 patties

1- 15 ounce can drained chickpea (keep liquid)
2-15 ounce can heart of palm
¼ cup vegan mayo
Juice of 1 lemon or 1 tablespoon
3 tablespoon chickpea liquid
1 teaspoon tamari
⅓ cup scallions minced
2 cup bread crumbs plus 2 cups breadcrumbs for breading the cake cakes
2 teaspoon spicy mustard
2 teaspoon Old Bay seasoning
1 sheet of nori or ½ cup of salted seaweed snack
1 teaspoon minced garlic or garlic powder
1 teaspoon salt (adjust to taste)
2 teaspoon dried or fresh parsley

For the breading and frying of the patties:
3 cups avocado oil for frying
1 cup plant based milk for breading only
1 cup flour for breading only

1. In a bowl, add the chickpeas and heart of palm. Hand mash until slightly chunky and smooth, and set aside.
2. In a mixing bowl, whisk the chickpea liquid until slightly foamy. Then add vegan mayo, lemon juice, tamari, mustard, and all of the herbs and spices. Mix well.
3. Combine the chickpeas and heart of palm mash with the chickpea liquid mix, along with the 2 cups of breadcrumbs, and the scallions into the mixing bowl.
4. Set mixture in the freezer to set for 20-30 minutes.
5. Create a flouring station: 1 cup any plant based milk, 1 cup flour, 2 cups bread crumbs.
6. Remove mixture from freezer, lay parchment paper on a baking sheet and start to bread. Make 3 ounce circle-shaped cakes, dip in the milk, then dip in the flour, then dip in the breadcrumbs until completely covered. Set aside.
7. Heat up frying oil in any 3″ deep pan. Test with a drop of water or piece of bread to make sure oil is ready for frying. (You will know it is ready to fry when it sizzles and bubbles with the test ingredient.)
8. Then submerge 3-4 patties at a time, and fry for 3 minutes until golden brown.
9. Let cool on unwaxed parchment paper for 2 minutes, then serve.

For garnish, or to use as dip: Blend ½ cup dill, 1 clove garlic, 2 tablespoons nutritional yeast, and 2 cups mayo until smooth.

If you would like to get to know a turkey in real life, volunteer at your local sanctuary. We recommend signing up to clean a turkey barn! You can also sponsor a rescued turkey.