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Luvin Arms Tours are so popular, we added not just one but two new tours this summer: Friday noontime Connect tours and Spanish-speaking tours!

A tour of Erie-based Luvin Arms Animal Sanctuary is much more than a fun day spent getting to know our amazing family of rescued animals. In fact, it is nearly impossible to leave without developing a deeper understanding of the unique personalities and complex emotional lives that all animals lead.

On the Connect Tour, you will get to meet a select number of our residents on this family-friendly one-hour tour. As you listen to the inspiring stories of our residents, you will get to connect and cuddle with them as individuals. You will also get to sample delicious plant-based foods at the end of the tour.

Please consider not attending if you don’t feel well, or have any symptoms of a fever or cold.

Friday Noontime Connect Tours:

June 24 - Aug 12

12:00pm Mtn

Spanish-Speaking Tours:

June 25

July 16

Aug 6

Sept 3

10:00am Mtn

Location:

Luvin Arms Animal Sanctuary

3470 County Road 7, Erie, CO 80516

Pick a Tour & Register Here

Cost:

Your generous donations allow us to continue our lifesaving work of rescuing and caring for farmed animals.

Child $10

Adult $20

Learn More:

About Tours

720.515.8577

WHEN: THIS Saturday, July 9, 2022 

6:00pm MTN

WHERE: Luvin Arms Animal Sanctuary

3470 County Road 7, Erie, CO 80516 USA

WHAT: The Luvin Arms Compassion Carnival will be a unique experience allowing the community to  enjoy an incredible array of fun-filled activities around animals. Community members will enjoy carnival rides, games, and snuggles with the beloved animal residents of Luvin Arms. There will be food trucks, live music, glass blowing demos, and much more.

WHO: Community members of all walks of life

LEARN Press Release

MORE: About the Luvin Arms Carnival

CONTACT: Juli Arnold

Marketing and Communications Manager

juli@luvinarms.org

720-515-8577

NEWS RELEASE

Luvin Arms’ First-Ever Compassion Carnival is Coming to Town!

For Immediate Release: June 6, 2022

Erie, Colorado - Luvin Arms Animal Sanctuary is holding its first ever compassion-based carnival on July 9th, an alternative to the rodeo.

The rodeo has been a summer-time American institution for decades. Many of us have our own childhood memories of the rodeo. And yet, today there are many other forms of family-friendly entertainment that don’t involve harming baby calves to the point of serious injury and even death. Calf roping, featured prominently at all rodeos, is plain abuse. These baby calves just want to snuggle with their mothers - and instead they are chased, roped, hog-tied and dragged through the dirt. This old practice is cruel - we know better now.

Children are attracted to the rodeo because they have a natural affinity towards animals. Children crave connection to animals, and desire the opportunity to be close to farmed animals. Yet, the rodeo teaches children how to use animals for profit, and corrodes their natural empathy towards animals. 

Luvin Arms is providing the answer to creating fun family memories centered around the true joy of connecting with animals, without becoming desensitized to the needs and feelings of other beings. 

The Luvin Arms Compassion Carnival will include fun rides and games, and food trucks offering delicious cruelty-free refreshments. Participants will have the unique opportunity to meet and cuddle with Luvin Arms’ four young cow-girls who are all survivors of the abuses of the dairy industry. 

“Entertainment is a huge part of all of our lives. Let us engage in activities that are kind to all beings, and do not cause suffering for the sake of our entertainment,” said Emma Schwarz, the Sanctuary’s Director of Advancement in Ahimsa. “All beings want to be safe, play, and have fun. At the Luvin Arms Carnival, we can have fun and play with ALL species!”

The Luvin Arms Compassion Carnival will be a critical and powerful tool in accomplishing the Sanctuary’s mission of connecting communities to farmed animals, fostering the growth of everlasting compassionate hearts, and encouraging people of all ages to make choices rooted in Ahimsa - nonviolence toward all living beings. 

Fore more information about the Carnival, please visit: The Luvin Arms Compassion Carnival

To sign a petition to end calf roping funding for the Greeley Stampede, please visit: End Cruel Calf Roping Petition

About Luvin Arms Animal Sanctuary:

Luvin Arms is a nonprofit animal sanctuary for abused and neglected farmed animals, located in Erie, Colorado. Luvin Arms provides exceptional lifelong social, emotional, and cognitive care for their animal residents, and advocates for those who have not been rescued by sharing their residents’ stories to inspire, educate, and empower others to embrace a more compassionate and sustainable lifestyle.

Contact:

Juli Arnold

Marketing and Communications Manager

juli@luvinarms.org

# # #

Good afternoon!

Enjoy carnival rides, games, and snuggles with our animal residents! 

Food trucks! Desserts! Prize booth! Limited edition shirts!

And more!

Fun for all ages! 

Get your tickets NOW before we sell out!

Date/Time:

Saturday, July 9, 6:00-9:00 pm

Location:

Luvin Arms Animal Sanctuary

3470 County Road 7, Erie, CO 80516

Register Here

Cost:

$40 All Access Ticket: unlimited rides, games, and animal resident snuggles

$20 Resident Ticket: unlimited animal resident snuggles

Learn More

When it comes to modern Colorado weddings, that old standard of reheated stale food from a farm located 1500 miles away and the tired options of chicken or fish simply won't do. Environmentally conscious couples and foodies alike are now opting for locally grown, fresh, and organic options in their wedding reception cuisine, and caterers are hearing them loud and clear. Breaking new culinary grounds is The Wild Basin Lodge's chef, Nick Fuster, who has the unique skill of finding, identifying and incorporating local wild mushrooms into a variety of dishes.  

The Wild Basin Lodge in Boulder County hosts over 250 weddings and events each year, and all food preparation is done on site by chef Fuster. You may remember Fuster from the recent blog post on My Town Colorado, and The Wild Basin Lodge staff is thrilled to have him on board. He came up with the inspired idea of mushroom hunting near the lodge and in the neighboring town of Lyons to add a local and organic flavor to cuisine for guests. While searching in the local area, he found porcini mushrooms, which are referred to as "Stein" in German. "Stein in German means rock because they blend in with the ground they grow in and look a lot like brown or reddish rocks," says Fuster. The chef slices up his finds, sautés them in olive oil and uses them for the lodge's wild mushroom risotto (a vegan dish that's often served at wedding receptions) and the wild mushroom sauce that tops Wild Basin steaks and New York strip steaks. "I found some right behind the lodge, but also around Allenspark and the Peaceful Valley area. But like every wild mushroom hunter, I can't tell the exact spots!" Says Fuster. 

Fuster has introduced a wide variety of new organic menu options with locally-grown ingredients to the lodge's wedding and event menus, and worldwide travelers are consistently impressed with the quality of appetizers, side dishes, and entrées that are all freshly prepared on site for each unique private event. The chef, who previously worked as the head chef at The MED Restaurant in Boulder, integrates his international training in Spain, Italy, Switzerland, Bermuda and Hawaii into several of his dishes while retaining a high standard of locally purchased ingredients. A few new menu options that have been added to the Wild Basin menu in 2013 include appetizers of bruschetta, Swedish meatballs, baked green lip mussels, and melon prosciutto and entrées of Colorado rack of lamb, crisp duck breast, and cornish game hen over a goat cheese cream sauce. Fuster purchases ingredients locally whenever possible and prides himself on preparing fresh cuisine for guests at the facility.

Fuster (pictured below in The Wild Basin Lodge's Copeland bar) continues to create new organic projects at the lodge. He started an herb garden next to the facility and uses fresh mint, cilantro, basil and other herbs in his popular cuisine. Do you have ideas for organic meals at your next Rocky Mountain event? Have you found wild mushrooms in Boulder County or have an interest in the hobby? Contact The Wild Basin Lodge to share your thoughts with Chef Fuster!

Love Grown Foods®, a leading natural food company, announced today it has appointed three new advisors as it continues to make a splash in the natural products industry. Love Grown Foods, which two young entrepreneurs founded in 2008, is now available in more than 2,100 stores throughout the United States and Canada and will reach 3,000 outlets by this summer.

Just in time to spread the LOVE at Booth #2296 at Natural Products Expo West, Love Grown Foods is thrilled to announce that esteemed executives Mo Siegel and Tom Spier have joined their recently assembled Board of Advisors along with industry veteran Joan Boykin, who has been named a strategic advisor.

Mo Siegel founded, chaired and presided over Celestial Seasonings, Inc., the largest manufacturer and marketer of specialty teas in North America, from 1970 – 1986. After Celestial Seasonings, Mr. Siegel planned and developed Earth Wise, marketer of cleaning products, which was later sold to Block Drug Company. In 1991, Mr. Siegel returned to serve as chairman and CEO of Celestial Seasonings until May 2000, when Celestial Seasonings merged with The Hain Food Group. Mr. Siegel served as vice chairman until retiring in 2002.

Tom Spier is chief executive officer of EVOL Foods and founder of Spier Consumer Capital. Mr. Spier started his career working in finance, but after four years on Wall Street, he joined Bear Naked as COO. During that time, Bear Naked grew to become the largest natural granola company in the country. Mr. Spier successfully grew the company and positioned the organization for its sale to Kellogg’s. In his role as CEO of EVOL Foods, Mr. Spier has overseen the company’s maturation from a small regional brand with products in one category to a multi-category platform brand with broad national distribution. Today, EVOL Foods produces over 800,000 units per month and employs 65 people.

Joan Boykin, Love Grown Foods’ strategic advisor, is the executive director of The Organic Center. She has spent her career in the natural and organic products industry with Celestial Seasonings, where she spent more than 13 years as design/creative manager and director of marketing, new products, PR and retail; director of marketing and PR at Alfalfa’s Markets and Wild Oats Markets; and creative director and VP of new business at New Hope Natural Media. Boykin is a board member and advisor of Naturally Boulder, the Organic Voices/Just Label It Campaign, and the Deming Center for Entrepreneurship’s Organic Business Initiative.

“The teamwork and spirit at Love Grown Foods reminds me of the early days at Celestial Seasonings,” said Siegel. “Their youthful enthusiasm for producing and distributing healthy food is the kind of energy that builds great brands.”

“It is an honor to work with such influential people in our industry.  They each offer varied expertise and a deep well of knowledge to our company,” added Maddy D’Amato, co-founder and chief love officer. “Their counsel in properly approaching opportunities and challenges will result in continued strategic growth and sustained success for Love Grown Foods.”

During Natural Foods Expo West, which runs March 9-11, 2012, Love Grown Foods and its team of LOVE Ambassadors will be spreading the LOVE in Anaheim. Attendees and press are invited to stop by their booth to learn more about the company and taste their delicious, all-natural, Certified Gluten-Free products that are flying off retailers’ shelves.

Love Grown Foods is known for its delectable line of Oat Clusters & LOVE

healthy granola, which is chock-full of wholesome and pronounceable ingredients. Oat Clusters & LOVE are available in the following flavors: Simply Oats, Apple Walnut Delight, Raisin Almond Crunch, Sweet Cranberry Pecan and Cocoa Goodness. For ingredients, recipes and more, visit http://www.lovegrownfoods.com/oatclusters.

The Wild Basin Lodge in Allenspark, CO has added a new executive chef for future weddings and events. Chef Nick Fuster joins the staff after leading Boulder’s Mediterranean Restaurant culinary team for 11 years. Prior to his time at The Mediterranean Restaurant (or, as locals call it, The MED), Chef Fuster had a long and successful culinary career in Vail, Colorado; Maui, Hawaii; Switzerland, Greece, Italy, and Bermuda. The culinary expert was raised in Switzerland and from a young age, he received training in preparing cuisine for international travelers. Chef Fuster moved to Colorado in 1982 and fell in love with the Rocky Mountains and the wonderful people in Colorado. He also lived and worked as a chef in Maui for a while, but he found himself missing the changing seasons and the pristine mountain ambiance of Colorado. He moved back to the state and from 1995-2000, he owned a restaurant in Vail featuring American-inspired cuisine with a Mediterranean flair. Since he started at The MED, he has enjoyed the natural setting of Boulder and raising his family in the nearby town of Lyons. His interest in The Wild Basin Lodge was sparked when he learned about the family-oriented nature of the staff and saw the beautiful facilities in unincorporated Boulder County. The lodge, which is a private event and wedding venue located next to Longs Peak and the Rocky Mountain National Park, hosts over 256 weddings and events annually. Chef Fuster was excited to begin crafting new menu options for wedding guests and travelers as well as experience a change of pace from a public restaurant setting.

Chef Fuster brings a new variety of innovative, delicious, and expertly prepared menu options for wedding receptions and private events to The Wild Basin Lodge. Staff favorites include succulent lamb skewers with homemade tzatziki dipping sauce, farm-raised chicken breast stuffed with a combination of feta cheese, sun dried tomatoes, and a perfect balance of spices, gourmet bacon-wrapped dates on skewers, and a crab stuffed mushroom appetizer with a wonderful combination of Italian and Mediterranean spices. The venue continues to uphold high standards of food quality and uses locally grown, organic, and the freshest ingredients available for menu options. Chef Fuster proves that he can adhere to that policy while introducing even more Colorado-inspired dishes that attract clientele from all over the world. One such selection is a new basil pesto crusted Colorado striped bass with tomato relish that the staff prepares fresh on site. The chef drew much of his inspiration while designing new menu options for The Wild Basin Lodge from the fish, game, and vegetables that are unique to Colorado’s Rocky Mountains. Patrons and engaged couples alike will be happy to know that the venue has retained its famous fried chicken recipe while adding many menu selections that surpass typical wedding and large event menus. Chef Fuster’s food is to die for, and the entire Wild Basin staff hopes to see Boulder locals at the lodge in the near future to plan their next event with a gourmet menu!

The Wild Basin Lodge invites Boulder locals and guests from all over the world to schedule a tour of the facilities to plan an event or wedding for 2-200 guests. Chef Fuster and the expert event coordination staff at the lodge happily craft custom menus for guests with specific dietary needs, budgets, and time restrictions. To begin planning your next outing in Boulder’s Rocky Mountains, contact the lodge at events@wildbasinlodge.com or (303) 747-2274.

Chex^® Party Mix has partnered with Food Network star, Ted Allen, to help party hosts put a modern spin on the traditional holiday cookie exchange by creating this season’s easiest way to get ready for the holidays while getting together with friends or family: the Chex Party Mix-Change (https://www.youtube.com/watch?v=OCkmPulhrvw). Leave the stress and mess of baking behind and stir up some fun at the party by making homemade Chex Party Mix recipes that wow crowds and take just 15 minutes to make in the microwave.

The concept is simple: host a party, asking guests to make enough of their favorite Chex Party Mix recipe to exchange. Once the recipes are completed, place the treats in fun, festive DIY packaging to send everyone home happy with an assortment of goodies to share.

“This holiday season is all about making traditions new and relevant for today’s modern host,” said Ted Allen of The Food Network’s “Chopped.” “Chex Party Mix-Changes are a great way to update a classic cookie exchange and make it a new tradition to cherish for years to come.”

More than 70 tasty Chex Party Mix recipes can be made in the microwave in 15 minutes or less, so hosting a Chex Party Mix-Change involves minimal planning and preparation. And, ChexPartyMixChange.com has just about everything hostesses need to save time and add fun into the party-planning process including, invitations, packaging ideas and shopping lists.

“A Chex Party Mix-Change is a super simple way to streamline entertaining season with less work, more fun, and, of course, tons of snacks to share,” said Liz Mascolo, Chex cereal marketing manager. “And since all recipes can be made in the microwave in just 15 minutes, attendees have less to do and more time to catch up and celebrate with each other.”

Most Chex Party Mix recipes, including the Original recipe, can be made in the microwave with results just as crunchy and flavorful as treats are fresh out of the oven. These five Chex Party Mix recipes are sure to tempt and satisfy all party guests:

• Original Chex^® Party Mix – A tried and true classic of many holiday gatherings.
• Chex^® PB & Chocolate Blast – Is there really a better combination than peanut butter and chocolate? Yes, when Chex cereal is added.
• Chex^® Pumpkin Pie Crunch – Mix things up and try this mouthwatering alternative to the beloved holiday pie. 
• Hot Buttered Yum Chex^® Mix – A combination of cinnamon, brown sugar, honey and marshmallows blended effortlessly together in a crazy-delicious, gluten-free crunchy mix.
• Chex^® Caramel Chocolate Drizzles – Melted chocolate, chewy caramel and a delightful crunch carry this gluten-free party mix recipe from microwave to table in 15 minutes.

To accommodate those who follow gluten-free diets, there are also 20 gluten-free Chex Party Mix recipes available at ChexPartyMix.com

For additional information and full recipes, visit www.ChexPartyMixChange.com.