The Dish

Issue 1

The Dish serving up change

Should the

world give up meat ?

Meet Cardiff’s Food Hero: The

CAN VEGAN ATHLETES WIN?

Flexible Chef

Starter

flexibly

eat

R

ecently, we’ve been thinking about our diet. The latest report on climate change by the United Nations suggested that we need to reduce our meat consumption by up to 90%. Rather than cutting out meat altogether, we at The Dish are cutting down and making our meals count. This issue features plant-based athletes

who swear by a meat-free diet and the best indie food joints in Cardiff for flexi-friendly treats. We speak to chef, Rebecca Hutchings who advocates the diversity of flexitarianism in the kitchen. We also explore why cows may be one of the biggest culprits when it comes to global warming. Meat is no longer the main item on the menu.

The Editors

Lydia Caunce

Maria Mellor

Elis Williams

Page 1 | The dish

Roberta Mason

Thea Jeffreys

Environment

give up meat ?

Should thE world

As the effects of climate change become harder to ignore, we explore whether a vegetarian diet would make a difference

T

he reasons for not eating meat have been well documented, whether it’s ethical, moral or environmental. Many activists would have everyone stop eating meat altogether - but would that be beneficial for our planet?

Carbon cows

biggest culprits for greenhouse gases, there are huge variations from farm to farm.

James Lomax, an officer at UN Environment, said: “Reducing intensively farmed meat consumption is good for people and the planet. That means eating a sustainably reared or alternative burger or steak now and then, rather than an intensively-farmed mass-produced version three times a week.”

What we often don’t realise is that from field to plate, what we eat has a big impact on the environment. The United Nations Meat in Wales estimates that livestock supply chains According to the Welsh Government, are responsible for around 50% of the Welsh farming industry is the world’s methane emissions, worth approximately £300m 26% of carbon dioxide and 24% the majority of which comes of nitrous oxide. from beef, dairy and lamb.

Cows are the biggest culprits Will Pritchard, owner of of them all, especially when it Gower Salt Marsh Lamb, noted comes to methane. Cow farts that if everyone were to stop of the world’s land don’t seem to compare with eating meat altogether, it would surface is used by dirty car exhausts, but it all adds be a huge blow to the Welsh livestock up to produce a huge quantity of economy. the gas.

He added: “Welsh farming is world renowned as a high quality product.

Give it up “It would be a concern for the If the world transitioned to a plant-based diet, it environment if you lost the cows and sheep from could reduce food-related greenhouse emissions the hillsides and the mountains. What would by up to 70%, according to research from Oxford replace them there?”

Martin School’s Future of Food programme. The If you’re going to continue to eat masses of land currently dedicated to livestock meat, going for quality farms could be changed into vegetable farms with local produce is a some even being used to restore grasslands and great option forests. to go for.

However, not all farms were created equally bad. Another recent study published in the journal Science found that even though beef is one of the

Fact

% 0 3

Cardiff's

out and about

Top Spots No meat? No problem.

The top indie spots for some flexitarian treats

For brunch and bakes

The Early Bird, Cathays In this tiny spot on Woodville Road, everything is prepared from scratch, in house, using locally sourced ingredients.

While Early Bird are famous for their cinnamon swirls (which we agree, are incredible), their Hulk Smash and Brie Happy brunch dishes are not something you want to miss‌ think smashed avocado, poached eggs, garlic mushrooms and lots of melted cheese.

H u l k S m as h a n d B r i e H a p p y

For confection perfection

Blanche Bakery, Roath

Earl Grey

Dou ghnut

Located on Mackintosh Place, Blanche Bakery is the perfect vegan bakery for enjoying a sweet treat. This artisan coffee shop makes its doughnuts on a daily basis with seasonal flavours and designs. With their greenery and neon pink sign this place is the perfect place to enjoy some delicious doughnuts and get a cheeky pic for the gram.

page 3 | the dish

Coming to Cardiff

Sweet potat o and

Wild ThinG

Coria nder

Be Kind to the Planet.

Be Kind to Yourself.

Stack

For some plant power Milgi, City Road While this City Road spot makes plant-based eating a joy, Milgi’s vegan drinks menu is astonishing. Their offerings of warm drinks include soy milk chilli hot chocolate and golden milk, a tumeric and almond blend. For something refreshing, their fresh homemade lemonade shouldn’t be missed.

Strawberry and Banana Smoothie Bow l For some fruity fuel

Gin and Juice, Castle Arcade Gin and Juice made a splash on the Cardiff drinking scene when it opened in 2017, but it’s not just known for its cocktails. The menu boasts LA-esque, fruit loaded smoothie bowls to scrambled egg and kale bagels, all to enjoy in a Parisian style cafe arcade.

Grangetown is about to become home to a new vegan cafe - Wild Thing.

Wild Thing plans to be a low waste cafe which also aims to tackle food poverty in Cardiff, and source its produce ethically.

With the promise of delicious food with an ethical conscience, there’s no reason not to give it a try if you’re in the area.

sport

d e s a b t n a l P Athlete

The

Is it possible to maintain an athlete’s lifestyle on a plant-based diet?

M

any hold the misconception that the most efficient way of injecting protein into your diet is through consuming meat.

This leads to the misguided conclusion that being an athlete on a plant-based diet is difficult.

It’s true that meats such as chicken and turkey can be great sources of protein for those hoping to add more of it into their meals, but for people trying to eat more responsibly there are plenty of alternatives.

Personal trainer, Hector Cortes, who has completed triathlons and marathons entirely on a plant-based diet insists a lack of meat is no hindrance to sporting excellence.

“I’m a plant-based athlete with more than 20 years experience and it’s easy for me to get my protein from lentils, chickpeas and broccoli”, Hector explained.

It seems Hector isn’t the only one who relies on meat-free sources to get his protein. Plant-based diets and top-class sport have walked hand in hand for a long time, with professional sportspeople placing their faith in the lifestyle.

There are some at “It’s only going the pinnacle of their to be beneficial field who subsist solely to you, your on a vegetarian or health and vegan diet.

Widely considered your recovery” one of the greatest female tennis players of her generation, Venus Williams credits a vegan diet with aiding her recovery from an autoimmune disease.

It is this power of recovery that seems to be what

page 5 | the dish

Vegetarian protein sources

Seitan

(25g/100g)

Edamame beans (19g/100g)

Lentils

(18g/240ml)

James Bain

separates plant-based vegan and vegetarian diets from diets including meat.

James Bain, an IronMan finisher and vegan makes the case that the energy taken to digest meat is freed up for the body’s recovery when meat is cut out of a diet.

This speed and ease of digestion is, according to James “only going to be beneficial to you, your health and your recovery.”

Though it’s not necessary to entirely cut meat out of your diet to achieve sporting success, it’s clear to see the benefits of cutting down.

food heroes

"Just

make the

damn omelette"

Roberta Mason meets chef, Rebecca Hutchings to talk inclusive menus and Flexitarianism in the kitchen

R

ebecca and I meet at Bar 44, a tapas restaurant in Cardiff on a rainy Wednesday evening in November. She has secured a table tucked away in a corner where we’re able to ogle the dishes coming out of the kitchen.

Rebecca, 33, is currently chef de partie at The Weaving Shed in Bradford-on-Avon.

She eats meat, but is also a great believer in an inclusive dining experience.

“You couldn’t exclude vegans these days,” she says. “People are eating less meat and you have to move with the times.”

unhappy, but we had white sliced bread and we had the Marmite. That was what she wanted so why couldn’t we give it to her?”

Social animals

“We’re social animals,” she says. “We eat in groups. We do everything in social groups.

“When I would cater my own birthday parties, I would do it with my mam and it was my favourite part of the day.

“Everybody’s seen the chimpanzees with David Attenborough - we’re just like that.

If you can’t go out to eat with your family and friends, you Are people fussier? don’t feel like part of the group.

“If you work in any kitchen,” “And it’s not just about meat says Rebecca, “at some point or dairy or gluten. My mam someone will ask you for a plain can’t have chilli, but my dad omelette, whether it’s on the really loves it. It’s still really menu or not. I’ve seen some easy for them to go out and eat head chefs lose their temper together and it should be easy over it when the voice of reason for everyone.” needs to assert itself. We’ve got We order cheese in place of eggs, haven’t we? Stop asking dessert and too soon, my time why they’ve come here if they with her has come to an end. don’t like the menu and just “What would you say to make the damn omelette. someone who is concerned “I’ve had a diner in a previous about eating out because of restaurant tell our waiter she their dietary requirements?” had so many food allergies she “Ask,” she says. “If I’ve got just wanted a slice of white the ingredients, then I’ll make bread and Marmite. Chef was it for you.”

Flavour Profile: Q. Favourite meal?

A. My mam’s corned beef pie is the stuff of legend - with mashed potato and roasted carrots with orange.

Q. What wine would you serve with that?

A. I want a drop of Shiraz.

Merlot is too mellow and Rioja is too peppery for pie.

Q. And for dessert?

A. Bakewell tart. With plenty of custard. And then cheese and port .to finish.

Repeat Offenders Tackling food waste One unwanted ingredient at a time

This week

The D ish tackles’:

the green pepper Green Pepper Harissa Paste Ingredients: 1 green pepper 200g fresh green chilli 3 tsp ground caraway seeds 1 tsp ground cumin 2 tsp smoked paprika 4 cloves garlic 2 tsp white wine vinegar ½ tsp sugar Sea salt to taste

Method • Preheat your oven to 180°C • Line a baking tray with a baking sheet and brush with oil.

• Lay the pepper on its side, stem pointing upwards. Roast for 10 minutes.

• Using a pair of tongs, turn your pepper and roast for a further 10 minutes. The skin should be charred and the pepper soft.

• Slice the pepper from top to bottom and lay it open. Pull the stem and the seeds should also come loose. Clean any remaining seeds from the flesh by wiping with a paper towel.

• Flip your pepper over and peel the charred skin. If you want a smokier flavour, you can leave some blackened skin.

• Then add the pepper to a blender with all the ingredients and mix.

You can then use as a marinade for chicken, tofu, or a meaty white fish.