Gene Baur has been hailed as “the conscience of the food movement” by Time
magazine. Since the mid-1980s, he has traveled extensively, campaigning
to raise awareness about the abuses of industrialized factory farming
and our system of cheap food production.
A pioneer in the field of
undercover investigations, Gene has visited hundreds of farms,
stockyards, and slaughterhouses, documenting the deplorable conditions
that exist. His pictures and videos exposing factory farming cruelties
have aired nat...
Gene Baur has been hailed as “the conscience of the food movement” by Time
magazine. Since the mid-1980s, he has traveled extensively, campaigning
to raise awareness about the abuses of industrialized factory farming
and our system of cheap food production.
A pioneer in the field of
undercover investigations, Gene has visited hundreds of farms,
stockyards, and slaughterhouses, documenting the deplorable conditions
that exist. His pictures and videos exposing factory farming cruelties
have aired nationally and internationally, educating millions about the
plight of modern farm animals.
Gene has also testified in courts
and before local, state, and federal legislative bodies, advocating for
better conditions for farm animals. His most important achievements
include winning the first-ever cruelty conviction at a U.S. stockyard
and introducing the first U.S. laws to prohibit cruel farming
confinement methods in Florida, Arizona, and California. His efforts
have been covered by top news organizations, including The New York Times, Los Angeles Times, Chicago Tribune, and The Wall Street Journal. Gene has published two bestsellers, Farm Sanctuary: Changing Hearts and Minds About Animals and Food (Scribner, 2008) and Living the Farm Sanctuary Life (Rodale, 2015), which he co-authored with Forks Over Knives
author Gene Stone. Through his writing and his international speaking
engagements, Gene provides simple actionable solutions coupled with a
compassion-first approach to help us be the change we wish to see in
treatment toward animals and in our food system.
Gene began his
activist career selling veggie hotdogs out of a VW van at Grateful Dead
concerts to fund farm animal rescues. Today, he serves as president of
Farm Sanctuary, the nation’s leading farm animal protection
organization, with shelters in New York and California. Providing
rescue, refuge, and adoption for hundreds of farm animals each year,
Farm Sanctuary shelters enable visitors to connect with farm animals as
emotional, intelligent individuals. Gene believes these animals stand as
ambassadors for the billions of factory farm animals who have no voice,
and he has dedicated his career to advocating on their behalf.
Gene
holds a bachelor’s degree in sociology from California State
University, Northridge, and a master’s degree in agricultural economics
from Cornell University. In 2015, Gene was granted an Associate
appointment in Health, Behavior, and Society at Johns Hopkins Bloomberg
School of Public Health. In this prestigious position, Gene is focused
on implementing courses related to evidence-based work on diet and
farming as it aligns to Farm Sanctuary’s goals of shedding light on
factory farming’s threat to public health, the environment and animal
welfare.
Roasted Tempeh with Miso-Tahini Glaze
Pre-heat oven to 400*
2 packages 3-Grain Tempeh
Olive oil
Glaze
2 t. minced garlic
2 t. minced ginger
2 t. white miso
2 t. tahini
1 Tbs. tamari
½ cup water
Cut
the tempeh in half, and then in triangles. Then cut the triangles
lengthwise in half, to make them thinner. Lay the pieces out on a cookie
sheet, lined with parchment paper and greased with olive oil. Brush the
tops of the tempeh with olive oil and roast in oven for 10 minutes,
until golden brown.
Meanwhile, in food processor, puree all of the ingredients for the glaze.
Remove
the tempeh from the oven and pour ½ of Miso-Tahini glaze on top of the
tempeh pieces, distributing it evenly. Return to oven and bake for
another 10 minutes.
Garnish with scallions. Serve with remaining glaze on the side.
