“Virgil the Hound is a touching story that reminds us that animals deserve kindness and compassion. More and more people are opening their hearts to animals, and Tere Albanese’s words will open many more.”
—Neal D. Barnard, MD
President, Physicians Committee for Responsible Medicine
“OMG, Tere – Just read Virgil! Your book is more than a poem. It’s highly educational about the cruelty we humans inflict, willingly or out of ignorance, on the animal kingdom! When we know better, we can do better! And I put myself in that category! Wow – I considered myself fairly well-educated, but I’ve not even scratched the surface!
So, a big ‘Thank You’ for opening my eyes!”
—Ms. Donna Salyers, Animal Rights Activist, Fashion Designer, Founder, CEO & Worldwide Distributor of Fabulous-Furs
High-End Faux Fur Fashions
“Virgil the Hound charming feel-good story of a hound who wouldn’t hunt and his extraordinary relationship with a fox. There must be many hounds who cannot be trained but sadly in the United Kingdom, they are not re-homed or rescued. They are shot and used for fodder.
Here foxhunting is a sinister cruel practice involving wildlife crimes: terriers, who dig the foxes out if they have gone to ground, stolen cubs used as bait to train the hounds and bagged foxes, who are basically given to the hounds so they are not disappointed if they did not kill a fox on the hunt.
It is the public perception that hunts are following a trail, but in reality, this is seldom the case. It is paramount that the hunting ban is strengthened and enforced.
Virgil is a lucky hound indeed.”
—Janice Holland, Animal rights Activist with an emphasis on fox hunting,
Based in the UK – Twitter Handle Sneaky Vixen@JaniceHolland62
“Oh Tere, what a wonderful, goose-bump provoking, heartfelt, tear-jerking and informative read! I am overjoyed that you have taken the time, throughout your life, to gather your thoughts and share your experience and valuable insight into the truths regarding the other living
(furry or not)
beings that we share this earth, and our existence with.
As much cruelty that still remains,
I do strongly believe in my heart that we, as a people, are evolving.
It is such an inspiration when someone decides to put the work into it and actually dedicates the time and effort into making a difference, and then sharing the passion with the rest.
As much as I love animals, and try so hard to do the right thing,
I fall short.
After reading your manuscript, I have a renewed dedication to do better and I believe that this is exactly what your goal is.
-Sharaun Covell, Real Estate Professional, Boise, Idaho
I wanted to introduce you to my new bestseller, Virgil the Hound. This is a true story about a foxhound that refused to hunt foxes and the lesson he teaches the hunter about compassion towards all living creatures. Because life can be so cruel, it is important to teach children to respect all living things. Virgil reminds all of us that lesson. Below are some reviews.
Just click on the book cover and it will take you right to Virgil's Amazon Page where you can purchase your own Virgil the Hound!
This burger has it all: heartiness from the portobellos, pungency from the garlic, smokiness from the paprika, sweet tanginess from the balsamic vinegar, and a rich lushness from the roasted red pepper.
Makes 2 servings
3 garlic cloves, sliced along the length
1/4 teaspoon salt
1/2 teaspoon smoked paprika (common paprika can be substituted)
2 large portobello mushrooms, destemmed (it is not necessary to remove the gills)
2 whole-wheat buns
Malt or balsamic vinegar, to taste
1 roasted red pepper, cut in half
2 pieces romaine lettuce, about the size of a portobello
1/4 yellow onion, thinly sliced (optional)
Add about 1/4 inch of water to a sauté pan and bring it to medium-high heat. Add the garlic, salt, and smoked paprika and stir. Add the portobello caps. Cook until the portobello is no longer raw on either side. Replenish the water as necessary so that the portobello and garlic are not left to cook in a dry pan. Once the portobello is cooked, allow the water to evaporate from the pan.
Immediately remove it from the heat and stir the portobellos around so that they pick up the residual salt and smoked paprika on the bottom of the pan. Remove everything from the pan as soon as possible and set the portobellos and garlic aside. Sprinkle or quickly dip the bottom buns in the malt vinegar. Add the portobellos, roasted red pepper halves, and lettuce to the buns and serve.
Options: Over medium-high heat, sauté the sliced onion until it is golden brown and very soft. If it starts to stick, add a very thin layer of water to the pan and repeat until the onion has fully cooked and is thoroughly browned. Add the onion to the burger once the portobellos are done. You can also toast the buns either in the oven directly on the rack at 350 F for 2 to 3 minutes or in a dry pan over medium heat for about 2 minutes.
Source: 21-Day Vegan Kickstart
Per serving: Calories: 169; Fat: 2 g; Saturated Fat: 0.4 g; Calories from Fat: 11%; Cholesterol: 0 mg; Protein: 9 g; Carbohydrates: 30 g; Sugar: 8 g; Fiber: 6 g; Sodium: 505 mg; Calcium: 99 mg; Iron: 2 mg; Vitamin C: 80 mg; Beta-Carotene: 2759 mcg; Vitamin E: 2.3 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.
Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Suite 400
Washington, D.C. 20016