When Gene Baur looks into a pig's eyes, he sees a soul. At his sanctuaries for farm animals in rural New York and in Orland, just north of Chico, creatures once destined for slaughter are his friends, not his dinner. Baur will be in Sacramento on Friday to talk about his new book, "Farm Sanctuary," and his mission to "change hearts and minds" about animals and food.

Q: Tell me about Farm Sanctuary's animal residents.

A: We have cows, pigs, sheep, goats, chickens, turkeys, rabbits, ducks and geese. In California, we also have donkeys. All of these animals were rescued from abusive situations. Some were lifted from piles of dead animals at stockyards. Some literally had been thrown in the trash. Some came from farms, where they were being neglected. At our sanctuaries, they are treated with respect and are able to enjoy their lives.

Q: Most people claim to love animals, but have no qualms about eating certain species. Why?

A: Most people are uncomfortable with the idea of violence and animal slaughter. They don't want to see it or think about it. But they are unwittingly supporting a violent, abusive system by buying meat, milk and eggs. We encourage people to learn more about what happens to farm animals, and to eat more mindfully. If slaughterhouses had glass walls, we would all be vegetarians.

Q: Are turkeys really as dumb as we've been led to believe? Is there anything redeeming about a pig?

A: We have been taking care of turkeys since 1986. They've been out in the rain many times, and we have never seen one look up into the sky and drown. Those are ridiculous stories that are accepted as true. Pigs are probably more like people than any other farm animal. They have similar social groups. They are very vocal and communicative. If you look into a pig's eyes, they look an awful lot like a human's eyes.

Q: How has the downfall of the family farm in America affected the way that farm animals are treated?

A: It's had a huge effect. We've moved away from the traditional farm, where people had more of a connection with the animals and the earth, to a mechanized system where animals are seen as units of production and the land is merely a resource from which to extract value.

Q: What about all those "happy cows?"

A: It seems more benign because it's not the result of animals being killed and cut up. But milk comes from dairy cows that are under constant stress to produce. They are treated like milk machines. Many live in paddocks or stalls inside large sheds. Rarely if ever do they have access to fresh grass. Egg-laying hens live their lives in small cages. They can't even spread out their wings.

Q: Any positive changes during the two decades that you have been an activist on these issues?

A: A number of states have passed legislation banning cruel practices in farming. Chefs like Wolfgang Puck have removed foie gras, which is fatty liver produced by overfeeding ducks and geese, from their menus. Vegetarian and vegan foods are more and more available, even in mainstream grocery stores. People are more concerned than ever about how their diet is affecting their personal health. All of those things are leading us in a good direction.

Q: What's your favorite vegan treat?

A: I really like the frozen "eggplant rollettes" that are stuffed with tofu. I don't cook a lot, but I make soups and a good tofu scramble. Often I'll go home, zap some frozen broccoli, top it with margarine and call it dinner.

Call The Bee's Cynthia Hubert, (916) 321-1082.