2018 LAFC Summer Issue

LA FASHIONISTA COMPASSIONISTA SUMMER 2018

#fashcompash

Issue No. 11

HELLO SUMMER! Choose to Shine!

The secrets to living care-free

ON THE COVER Suzy Welch, Author, CNBC and The Today Show Correspondent weighs in on: • Work-life-balance…or choice?

• Does God want us to be vegan?

• Do vegan businesses stand a chance?

• • • •

Great hair & beauty tips The best new accessories Nourish with high vibrational food Business advice — ­ How to take a break!

LAFC COVER STORIES Where are they now?

VEGFEST PUERTO RICO!

How to Travel When You’re Vegan

Table of Contents

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3 CREDITS

4 LETTER FROM THE EDITOR 6 CONTRIBUTORS PAGE

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8 BEAUTY FROM THE INSIDE OUT: Sunny talks about high vibrational food to nourish us body mind and soul. And her Buddha Bowl recipe will have you glowing and feeling great!

14 THE RELATIONAL VEGAN: April offers advice to a family on time management, choices and compromise.

16 E NTREPRENEUR SPOTLIGHT: Vegan shoes in Italy? Sì, grazie!

Katrina interviews Paola Caracciolo, co founder of Nemanti

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29 COVER STORY: Suzy Welch! Sage advice from a woman who has stood by her values and created her best life.

41 THE A LIST: A look back at some cover story subjects and where they are now.

44 FASHION EDITORIAL: Spring & Summer easy chic for work and play

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52 ROXIE’S SUMMER BEAUTY PICKS: Pro Makeup Artist Roxie Benitez lists her top picks for cruelty free skincare and cosmetics 51 PAYTON’S HAIR TIPS: Pro Hair Stylist Payton Holbrook’s top tips to keep our locks in check 55 VEG FEST PUERTO RICO: A look at the very first Vegan Festival in Rincón 60 SUMMER TRAVEL TIPS: Pro Travel Agent Donna Zeigfinger makes travel as a vegan much less intimidating and much more fun

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CREDITS Editor in Chief: Adrienne Borgersen Content & Art Direction: Adrienne Borgersen Graphic Design & Art Direction: James Lucas Contributors: Sunny Gandara, April Lang, Katrina Fox, Adrienne Borgersen Photography: Steve Zak Cover Story Beauty Team: Makeup: Kiran Wadwhani Wardrobe Styling: Leslee Shupe, Adrienne Borgersen Fashion Editorial Beauty Team: Makeup: Roxie Benitez Hair: Payton Holbrook Wardrobe Styling: Adrienne Borgersen Fashion Editorial Models: Felicia Greenberg, Melissa Trusty Website Design: Linda Albertini Publisher: InJeanious Publishing Jeanne Williams, injeanious1@mac.com Interested in contributing an article? Collaborating with or advertising your vegan, cruelty-free product?

We’d love to chat with you!

Contact us at info@lafcnyc.com

THANK YOU! Connect with us!

We’re real people and we want to hear from you!

Contact our Editor at adrienne@lafcnyc.com LAFC was co-founded in 2014 by Adrienne Borgersen & Lois Eastlund

© 2018 La Fashionista Compassionista Magazine www.lafcnyc.com LAFCNYC.COM 3

FROM THE DESK OF ADRIENNE BORGERSEN At a recent “Vegan Lady Boss” meeting (yes, it’s a “thing” – read about it in “The A-List”), author, journalist, and TV Business Correspondent Suzy Welch led us through an exercise to develop our personal or professional mission statements. It can be a real catharsis, to ask yourself questions about your life and write down how you intend to create the very best version of yourself.

Throughout this issue, Suzy as well as our other regular contributors, offer points of view on the everteetering see-saw of work and self-care, with life swaying like an eternal pendulum right over the middle.

An important thing Suzy teaches is how vital it is to be clear about your values. I discovered that they are a beacon guiding us to make the best…or at least the most reasonable choices we can, as we stumble and glide through life.

I’m soooo jazzed that Suzy is our cover story! I’m confident you’ll find her thoughts and experiences as inspiring as everyone did at that meeting…as well as, I’m sure, all who know her.

Oh, here’s my mission: To advocate for animals and our environment by supporting and promoting vegan, cruelty-free fashion, beauty, and everyday products. To guide you to look your best and feel your best, so you can take on the world!

Enjoy!

Peace, Love, Fashion and Compassion,

Editor in Chief LA Fashionista Compassionista Magazine www.lafcnyc.com

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Vegan

Clothing & Accessories

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CONTRIBUTORS Please take some time to read about our contributors. Many, many thanks to the people who offered their time and talent with this issue and/or every issue. My gratitude is unending to this community of entrepreneurs who believe in collaboration and support. Connect with them and tell them LAFC sent you!

Adrienne Borgersen Editor in Chief, Co-Founder In addition to being Editor-in-Chief of LAFC, Adrienne is a 25 year veteran of the music industry, an FIT certified Image Consultant and Vegan Lifestyle Coach & Educator (VLCE). She founded It Factor Image Consulting, where she works with a wide variety of people to develop their personal style and personal brand. She specializes in educating on the use and abuse of animals in the fashion industry, with the goal of encouraging people to make compassionate choices. Adrienne also enjoys volunteering her time and talents to human and animal rights causes.

Previously a long-time vegetarian, Adrienne became 100% vegan in 2008 after reading Skinny Bitch. She is committed to promoting cruelty-free fashion, beauty and every day products as her way of saving animals and support a cruelty free lifestyle. LA Fashionista Compassionista magazine is a perfect extension of how she works with her clients, guiding them to look their best and feel their best, so they can take on the world!

Website * Facebook * Twitter Instagram * Pinterest

Katrina Fox Entrepreneur Spotlight Katrina Fox is an award-winning journalist, PR consultant and editor of the vegan business blog VeganBusinessMedia.com. She is the author of Vegan Ventures: Start and Grow an Ethical Business and has written extensively for niche and mainstream media for 17 years on animal advocacy, social justice and ethical business issues. She’s the host of the Vegan Business Talk podcast and a regular contributor to Forbes writing about vegan and plant-based business. Originally from the UK, she lives with her wife Tracie in Sydney, Australia. She loves glitter, disco and internet cat videos.

Katrina Fox Website Vegan Business Media Website

April Lang LCSW, SEP

Sunny Gandara Beauty from the Inside Out Sunny is a vegan chef and transformational lifestyle coach for women with demanding jobs and lives and who are striving to find balance between being healthy and happy. She is a certified health coach through the Institute for Integrative Nutrition, holds a certificate in Plant Based Nutrition from eCornell, and a professional Culinary Certificate from the Institute of Culinary Education. Sunny is also is a Certified Personal Trainer and Fitness Nutrition Specialist through NASM as well as being a Certified Wine Educator and Specialist of Spirits through the Society of Wine Educators, and a holder of the DWS Diploma through the Wine and Spirits Education Trust (WSET).

Website * Email * Blog * Facebook Instagram * Instagram * Twitter

The Relational Vegan April Lang, LCSW, SEP is a psychotherapist based in New York City and has been in private practice for over twenty years. Part of her practice is devoted to working with ethical vegans and animal advocates, as well as people who are suffering from the loss of their animal family members. She is also an animal advocate, humane educator, and writer.

She is the author of the book, Animal Persuasion: a guide for ethical vegans and animal advocates in managing life’s emotional challenges.” .

Website * Book

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CONTRIBUTORS Steve Zak

James Lucas

Linda Albertini

Photographer

Graphic Design

Web Designer & Developer

Steve can be found on many a red carpet shooting for Getty Images as well as on various fashion and street shoots around NYC. Website * Instagram

James owns GrapeCat.com. Grape Cat sells high-quality vegan and eco-friendly clothing and accessories made without cruelty. James was a graphic designer for over 20 years and has an MBA in Marketing. He finds inspiration in his love of animals and his passion for delicious vegan recipes. James is proud to share his vegan lifestyle stories on his podcast “Vegan Styled Life.”

Website * Instagram * Facebook

Linda is a freelance web designer hailing from sunny San Diego, CA. Her credentials include a Bachelor’s Degree in Management Science and a Specialized Certificate in Web Publishing from UC San Diego, and she continues to learn and expand her repertoire.

Making us look pretty online, Linda uses her creative and technical skills to help vegan and ethical businesses define their brand, develop their web presence, and reach more customers.

Website * Food Blog Pinterest * Twitter * LinkedIn

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SPRING INTO SELF CARE WITH HIGH VIBRATIONAL FOOD Written by Sunny Gandara Buddha Bowls prepared and photographed by Sunny Gandara

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hat is self-care? Self-care is the key to your happiness and success.

It is taking care of yourself, first and foremost. If you give, give, give and never think of what you need, you’ll crash and burn. It’s the understanding that unless you prioritize yourself first (contrary to what we’ve been told), we are not able to be the greatest version of ourselves; a great friend, parent, sibling, colleague or member of society. It’s scheduling some time for yourself every single day, even if it’s just a few minutes, instead of hoping there will be a sliver of time left for you at the end of the day.

Whether that is meditating, exercising, reading, taking a bath, buying some fresh flowers or going for a walk with your dog, what’s important is that it’s enjoyable and a break from your regular chores and hectic schedule.

While we all know we should take care of ourselves, very few of us make it a priority or practice it daily. Examine your thoughts around self-care; what beliefs do you have around taking time out for yourself? Do you find yourself making excuses for why you can’t, won’t or don’t have time? How would life change for you if you shifted your thinking and actually devoted portion of

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ful, vibrant fruits and vegetables, whole grains, legumes and healthy fats as in avocado, whole olives, raw nuts, and seeds.

When our minds go to eating ‘healthy’, we tend to overcomplicate things. We think we have to create these elaborate, complicated meals that include superfoods like maca, goji berries, chlorella, spirulina, etc. This is enough to overwhelm just about anybody, right? The good news is, none of these foods are necessary to create wonderfully healthy and delicious meals.

I’m a fan of going back to basics.

Think about the incredibly wholesome vegetation that has grown in the ground for hundreds, and even thousands of years that are easy to identify and that you can get anywhere there is a market or store.

Carrots, beets, potatoes, kale, collard and other dark leafy greens are just some examples. These foods have nourished populations through history, when people were much healthier than they are today, mind you. Food for thought!

your day to taking care of you? What changes would be most effective do you think if you began this practice today? I encourage you to set an intention today to prioritize self-care for the next 30 days!

One of the central things to self-care and a healthy lifestyle, is, naturally, what we feed ourselves. We can choose low vibrational foods (animal foods have the lowest vibration) or high vibrational foods, like color-

When you’re eating for self-care, I believe creating food that is visually beautiful, is equally important as making sure it is nutritious. Vibrant colors lift our spirits, get us excited to eat and make us feel appreciative of our food. Creating a beautiful meal doesn’t have to be complicated. Have fun with it. Play around with colors, textures, cooking methods and flavors. Make it fun, and tell yourself you deserve to eat healthy foods that will help your body thrive!

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RECIPE: VIBRANT SPRING BUDDHA BOWL

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’ve always loved the idea of the Buddha Bowl. It gets you thinking about adding different colors, food groups, textures, and flavors. It gives you an outlet to exercise your creativity in putting all of these elements together. Here, I decided to go for green, orange, red, yellow and purple. Not bad for just one meal, right? I also believe that eating with the seasons is an important part of healthy eating. This is when foods are at their most vibrant, nutritious and beautiful. If you are not sure which foods are in season where you live, I suggest visiting a local farmers market and speaking with the fruit and 10

vegetable vendors – surely you will see the bounty of the season on their tables.

The secret to a most delicious bowl is the dressing. You can make the same bowl over and over, just switch up the dressing, and you’ll feel like you have a completely different dish. That’s how easy it can be to create variety in your daily meals. I’ve included two different dressings here that you can switch up and add to not just Buddha bowls, but use as dips for cut up veggies, salad dressings as well as smear on sandwiches and wraps.

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oil, salt and fresh herbs and place in one single layer on a sheet (do not crowd or they will steam, not roast).

Bake for about 25 minutes.

• Radishes: Cut in half or quarters, depending on size, drizzle with a little olive oil and salt, bake for about 20 minutes until golden and slightly soft.

To make the chickpeas: • Combine the chickpeas in a large bowl with spices and olive oil then spread onto one of the prepared sheet trays.

Bake for about 30 minutes until nice and golden (they will crisp up even further when removed from oven). Set aside.

For Lemon-Miso-Tahini Dressing: Buddha Bowl: • 1 cup roasted, spiced chickpeas* recipe below • ½ cup tri-color quinoa, cooked • 2 large handfuls of spinach or mixed greens • ½ cup roasted beets • ½ cup roasted carrots • ½ cup roasted radishes • 1 small sweet potato, diced and roasted • 6-7 asparagus spears, lightly steamed • 1 tbsp seeds of your choice (sunflower, sesame, pumpkin, etc.)

• Spiced Chickpeas: • 1 x 15 oz can organic chickpeas, rinsed and drained • 2 tsp smoked paprika • 1 tsp ancho chili powder • 1 heaping tsp Greek oregano • 1 tsp ground cumin • 1 tsp ground coriander • 2 tsp salt • 1 heaping tbs extra virgin olive oil • Lemon Miso Tahini Sauce • 3 tbs tahini

• • • •

1 tbs mild yellow miso paste 2 tsp lemon juice 4 tbs water 1 tsp maple syrup

• Whisk all ingredients together in a small bowl and set aside.

• For Creamy Avocado Dressing • Combine all ingredients in a blender and puree until smooth.

Taste for additional seasoning.

Creamy Avocado Dressing:

To assemble Buddha bowl:

• 1 medium avocado, flesh scooped out, pit removed • 1/3 cup full-fat organic coconut milk, canned • juice of 1 lime • 1 tsp salt • a little water to thin out dressing

• In a salad bowl, place the mixed greens on the bottom, then place a mound of the roasted chickpeas in the middle, an arrange the roasted veggies and quinoa around with optional sliced avocado. Drizzle with your dressing of choice and top with seeds. Bon appetit!

To make Buddha Bowl: • Preheat oven to 400 degrees Fahrenheit and line 2-3 sheet pans with foil or lightly grease them.

• Beets: Roast them whole, drizzle olive oil and a generous amount of kosher or sea salt on them, with some fresh herbs like thyme or oregano, wrap in foil and bake for 45 min-1 hour.

• Carrots and sweet potatoes: Dice into 1 ½ inch cubes and toss with a little olive

We can’t forget the wine Pairing!

Seresin Sauvignon Blanc (Marlborough, New Zealand) About $20 retail

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BONUS! SUNNY’S HEALTHY, SELFCARE TIPS FOR WE, THE BUSY! 1. Set aside 1-2 hours once a week for meal prep for the week (everybody has that time, don’t tell me you don’t! Priorities!). It could be as simple as pre-cooking some sweet potatoes, rice, quinoa, baking some tempeh, tofu, etc. to keep on hand and throw together.

2. Keep snacks that are healthy and easy to grab for those times when cooking is absolutely not an option; fruit, hummus, cut up veggies, unsweetened non-dairy yogurts, raw nuts.

3. Cook once, eat twice. When you do set aside some time to cook dinner, cook enough to save yourself some leftovers for the next day; either lunch or dinner and you will save yourself time!

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4. Smoothies can count as a meal. This is super quick to put together. Make sure you add some fresh greens in there in addition to fresh or frozen fruits, maybe some oats, a little nut butter or avocado for healthy fat and water or unsweetened plant-based milk and you’ve got yourself a meal!

Pour the smoothie into a bowl and top with some seeds, nuts, and fresh berries, and you’ve turned it into one of those “fancy” smoothie bowls. a 5. Keep some whole grain tortillas on hand that you can stuff with canned beans, mixed greens, veggies and a little hummus.

Voila! You have nourished yourself better than over half the nation’s population!

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a wine club that's animal-friendly from the vine to the glass

Join today!

VeganWines.com @myveganwines LAFCNYC.COM 13

THE RELATIONAL VEGAN

By April Lang, LCSW, SEP

Dear April, I know I’m not alone in wishing there were many more hours in a day, but gosh, I really need them now! I’ve got two problems with which I could use your help.

I was recently promoted at work, went from part-time to full time, and now have a lot more responsibility. Besides having to work more and longer hours, I now have to travel about a week out of every month.

I accepted the promotion because my wife and I are raising two teenagers and college is not far off. We also have three animal companions (a dog and two guinea pigs).

The first problem I’m struggling with is finding time to cook. I’m the 14

designated chef in the family, which I love to do and frankly, feel I need to do. We’re all vegan (finally!) and it’s very important to me that our food is fresh and never processed.

But with this time crunch I’m in, I’ve begun cutting corners, buying more frozen vegetables and even some frozen meals! The kids don’t seem to mind or notice, but my wife isn’t thrilled about it and I feel terrible!

The second problem with my new schedule is that it leaves a lot less time for my volunteer work at the local animal shelter, which I love.

I feel like I’m letting everyone down these days, which feels awful.

Cassandra, Nashua, New Hampshire

Hi Cassandra, Well, a big Congratulations on your promotion! In spite of the hurdles you’re encountering, it’s important to spend some time acknowledging your recent success. Obviously, your company values you and the contributions you’ve been making.

But life is full of changes and tradeoffs and never perfect. Instead of searching for that elusive perfection, put your energy into accepting your present reality and working with what you’ve got.

By taking on a new and more demanding role at work, it was inevitable you would have to modify your daily routine, adjusting priorities.

Most importantly, what needs to LAFCNYC.COM

change is your perspective about this transition. Fortunately, humans are adaptable so these are attainable goals.

It’s truly wonderful you’ve been preparing fresh, daily meals for everyone! Keep in mind that even though you’re unable to sustain that level of cooking, you’re still looking after the family by now being able to put money aside for your children’s education. I’d say that’s a very good trade off. However, I do understand how important it is to you that your family eats healthfully. What can you reasonably do to ensure this continues? Notice I used the word, reasonably. Perhaps you can’t spend three hours every day cooking, but can you spend three hours on your days off cooking enough food to last the week? It’s still your glorious, nutritious food, prepared with love! As for those frozen veggies you’re serving, here’s a nice surprise. Frozen vegetables are often healthier than their fresh counterparts, which tend to lose their nutritional value lingering on store shelves. But if you do need to substitute a store-bought

frozen dinner or two during the week, it’s not the worst thing in the world.

If you’re wife isn’t too happy with the change in cuisine, would she be amenable to cooking something simple one or two nights a week?

How about teaching your children to prepare some easy breakfast meals?

This adds several benefits. First, you’d be spending quality time with them while teaching a useful skill.

Second, you’d be helping the kids become more independent. And third, you’d be giving yourself the gift of more free time in the morning to use any way you wish - even sleep! So, overall, you’re not letting anyone down; you’re just shifting how things are done.

As for finding time to volunteer for animals, I’m certain that whatever time you can offer will be appreciated. Or, perhaps it’s time to think of other ways to help animals, which don’t require your leaving home.

Armchair activism has a pejorative connotation, which I think is unfortunate because every way we can

help animals is important. Spend five minutes on a Tuesday to sign three petitions. With twenty minutes on a Friday you could compose a letter to the editor of your local paper, expressing your views on an animal issue they just covered.

Spend a few minutes calling your Senators and Representatives about pending animal-related legislation.

Does your local animal shelter or rescue group do fundraisers? Donate some of your delicious, vegan food to a fundraiser for the shelter where you volunteer, helping them bring in much needed money. Now that’s a great contribution for the animals! And remember, regardless what type of volunteering you ultimately decide to do, you’re already helping countless animals by living a vegan lifestyle!!

Most of us get very attached to one way of seeing and doing things. But when circumstances in our lives change, and they always do, we must find ways to accommodate the new normal. To do that, we must be flexible in both how we think about our lives and how we manage them.

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ENTREPRENEUR SPOTLIGHT

IT’S ALL IN THE NAME

Paola Caracciolo, co-founder of Nemanti, Italian luxury shoe brand Written and interviewed by Katrina Fox Photos courtesy of Nemanti

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hen she launched her luxury vegan shoe brand Opificio V in 2013, Italian entrepreneur Paola Caracciolo chose the name because it was full of meaning for Italians. Four years later, after partnering with renowned vegan investor Sebastiano Cossia Castiglioni, the company underwent a rebrand to better appeal to international markets.

Paola discusses what the rebrand entailed, the pros and cons of developing a brand in Italy, and how she manages to run a startup while raising a four-year-old daughter.

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KF: What motivated you to start Nemanti?

PC: The need to be true to myself. Once you go cruelty-free, you can’t really separate what you do with food and what do you do with clothes anymore. Eating meat and wearing leather are two sides of the same coin, and the currency is pain and suffering.

In 2006, there weren’t really many options in Italy in terms of cruelty-free footwear, and none of them were high-end, so I figured I’d just make them myself. My first cruelty-free footwear brand was called Veg Italian Style, which ran from 2006-2009.

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Co-owner Sebastiano Cossia Castigliani and guests KF: Why did you choose to create shoes?

PC: There was a clear, unmet need in the market. There were no highquality designer shoes of this type – none you could just wear to the office on a regular day, and none made with this kind of Italian rigor and design.

KF: What were some of the main challenges you faced in the beginning?

PC: Being part of a very new industry forces you to come face-toface with people’s long-held beliefs.

Craftsmen, the highly qualified ones, in particular, were convinced high-quality shoes only came in leather, and that any other materials, such as eco-leather, were for making cheap shoes. The idea that a material could be both high-qual-

ity and cruelty-free wasn’t even a possibility.

And it wasn’t just the craftsmen that believed this. Consumers weren’t used to shopping for or even imagining high-quality vegan shoes. For a long time, buying vegan shoes meant buying cheap shoes made with low-quality, shoddy materials.

KF: How did you overcome these challenges?

PC: I convinced our artisans about this new kind of shoe by showing them concrete market data revealing that there was actual demand for these products out there. The real challenge came once we finished our collection. It took some time to get our products out to consumers so they could actually see them and try them on. Over ten years later,

the idea that a high-quality shoe can be made from cruelty-free materials is no longer unthinkable.

KF: What are some of the challenges inherent in running an Italian brand?

PC: There are so many advantages to developing a brand in Italy. It’s a country renowned for creative fashion design where the most beautiful shoes in the world are made. This is helpful in terms of production.

There’s almost daily contact with the entire process, on all materials and components, and this makes it easier to manage production in an in-depth way.

But while there are advantages, it’s also very difficult to run a business in Italy as the bureaucracy and taxes are extremely discouraging sometimes.

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Chef Leslie Durso, comfy and chic in Nemanti loafers For example, it could happen very easily that if you inform yourself about the issues you care about, sometimes you end up knowing more than the competency offices you are talking to. It’s happened to us for international shipments. This was a real nightmare that required no less than ten meetings, reading and commenting on the regulations concerning non-European companies (we are based in Switzerland) that ship from Italy. And, as in this case, there was also a hole in the legislation. It’s important to educate yourself on these issues, as you can save a lot of money.

Also, Italy isn’t really a big mar18

ket for vegan products yet. There’s definitely higher demand in places like America. So, I believe developing the marketing and sales side of things would probably be easier if the brand was based in the US. KF: How are women generally treated in the workplace in Italy?

PC: Though things have gotten much better in recent years, unfortunately, Italy – and I hate to generalize – tends to be dominated by male chauvinism.

The better positions, salaries, and careers are not as open to women as they are to men. And if on top of that you add the fact that many women are also mothers, or are getting to an age “dangerously close” to “being

able to have kids”, the difference becomes almost embarrassing.

Progressive companies – including those that have flexible hours, offer home working, place an emphasis on achieving workplace goals and/ or offer services that help with your work – are few and far between.

KF: What line of work were you in before you started Nemanti?

PC: I was a brand manager at Microsoft for a couple of years after I got my degree and then I spent eight years as the marketing manager for a supermarket chain. This was a huge opportunity as I was asked to set up the marketing department, which LAFCNYC.COM

wasn’t structured. It was a huge amount of work, but very satisfying.

KF: What skills from your previous work have been particularly helpful in starting and running Nemanti?

PC: I’ve made sure to treasure and put to good use, all the skills I acquired in my previous positions.

Working with a large tech company definitely helped with managing my startup, from both a strategy and operations points of view.

For many years I worked with numbers to analyze consumer trends and anticipate them, so ensuring necessary stock was always available. This allowed me to get Nemanti going somewhat earlier than my competitors.

Putting consumers at the center of it all and adopting a methodical analysis of their behaviors certainly helped as well. Also, having to analyze a wide variety of product categories in supermarkets gave me lots of insight on how to manage product variety, inventory, and pricing, even for products that have little to do with supermarkets, such as shoes.

KF: What are some of the new skills you needed to acquire to run your business successfully?

PC: Luxury brand marketing is based on entirely different principles than what I was used to in my previous positions. To avoid taking a shot in the dark, I completed a Master’s degree in luxury product brands. Additionally, creating footwear is a very complicated process that requires a whole series of new skills that I’m learning directly from my craftsmen in the field.

KF: What personal qualities are required, whether innate or learned, to be a successful, ethical entrepreneur?

PC: That’s a pretty complicated

question since the concepts of ‘success’ and ‘ethical’ are so personal it’s hard to answer without first defining them completely. From my point of view, being ethical means having a transparent attitude of great respect towards everything and everyone. This gives a precise direction to the most important things but also to the most insignificant details of your business. Being ethical means having this attitude and therefore always taking decisions that go in that direction: Compromises cannot be tolerated.

The use of eco-sustainable materials and the creation of positive relationships and collaboration with our suppliers and stakeholders are part of being an ethical entrepreneur, nothing less…probably something more.

We are not perfect, and there is always a huge margin to improve on everything. This is a fact that we must accept, but doing our best to improve every day what we are doing is definitely a great mental achievement.

Being a successful entrepreneur?

Well, knowing that you are doing your best to achieve your goals, such as having the best product, or better customer satisfaction, and knowing that there is never a point of arrival, but that this is a continuous path and journey.

KF: When you first launched the company, it was called Opificio V. Why did you change the name four years later, in 2017?

PC: Opificio is a lofty term full of meaning, but only for us Italians.

Over time, we realized it’s actually difficult to pronounce for pretty much anybody else. When Sebastiano Cossia Castiglioni came in, and we made the brand more ‘cosmopolitan’, we decided to change our image and rebrand to make our name more approachable to our main markets.

KF: Tell us about the rebranding process.

PC: It was almost like starting from scratch. We revisited and improved on everything: name, brand image, website and the shoes themselves.

We even took a new look at our collections and our collaborators, seeking out new materials, methods, artisans, and designers.

Nemanti can be considered an ‘upgrade’ of Opificio V in all areas, from a much more refined image and production of the most luxury products to the choice of more innovative materials and collaboration with new artisans. And it will be more and more like that, because, as I said, there is always an opportunity to improve, even if you are satisfied with the current product.

KF: How did the rebrand impact your existing customers who were loyal to Opificio V? PC: Undoubtedly, changing the name initially destabilized our customers, who were forced to give up a reality that they knew and were used to. We had to convey a very

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Ucia et acepuda estinis inihitat

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simple and true concept: the change of name was simply dictated by the brand’s internationalization. For us, word of mouth is essential, and having a non-pronounceable name abroad became a major obstacle to our markets outside Italy.

Now, almost eight months after the rebrand and relaunch, even the customers most loyal to the old image are very happy with the new name.

We get many compliments for the work done!

‘Nemanti’ is a mix of Italian words that describe the brand: hands, love and ‘ne’, conveying being against the current logic of fashion.

KF: What is your relationship with Italian shoemakers like?

PC: We’re very close with our artisans. We’ve become like a family, working together for a common pur-

pose. And they’re not just excellent shoemakers; on a personal level, they’re wonderful human beings.

Our artisans are subcontractors and work for some big names in the fashion market, including Chanel, Louboutin, Bally, and Prada, but they remain small, family-owned companies where the direct and personal contact between people plays an important role.

I personally visit each individual craftsman, and during the production period, we connect on a daily basis. Together we think about the models, the new materials, how to improve the propositions and to solve the problems that arise. I listen to them and follow their advice.

They are intrigued by this new market and actively participate in the creation of a brand that does

not want to remain in the niche of only serving vegan customers. With some artisans, for example, Mr. Franco and Stefano, who produce men’s shoes for us, the working days end with a pizza or even dinner in a vegan restaurant. Mr. Franco, who is 70 years old, always says, “I’m too old for these things,” but he winks and enjoys the meals.

KF: How is your brand different from other luxury vegan shoe brands?

PC: Currently, Nemanti is the only luxury vegan brand to have a complete designer collection with men’s and women’s shoes that are both casual and formal, that are entirely made in Italy, including all materials and production. Mink, another luxury vegan brand that creates its shoes in Italy, doesn’t at the moment, I believe, have a full men’s collection, and while Stella McCart-

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ney is a very fashionable brand, a lot of the range is difficult to wear in a more formal occasion, especially the men’s shoes.

I think also that each brand has a unique design. Nemanti has its own, which is very different from others.

KF: How do you choose the styles and types of shoes to bring to market?

PC: I work side-by-side with someone who has been in footwear for around 30 years, and who has always been involved in luxury brands. We put together our collection based on current trends, what’s missing in 22

the marketplace, and what customers ask us for. Personal taste has a huge influence on our collections, but these are reviewed and modified to satisfy the needs of the market.

KF: What types of materials do you use and how do you choose them?

PC: We use the most comfortable, wear-resistant and sustainable materials available on the market today.

We do a great deal of research, as raw materials are vital for creating a high-quality product. The latest material added to our collection is apple leather, a sustainable material that simply looks great. The apple skin

is a fabric produced by a company based in Trentino, which is north of Italy, with the waste of the fruit used, for example, to make juices.

There’s also grain skin, which comes from Italian cereal fields that are not dedicated to food.

For the linings and upper, we use the micro-fiber Alcantara, which offers remarkable performance externally as well as providing high-comfort. These innovative and cuttingedge materials allow us to create quality products that contain lower chemical components than even eco-leather.

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KF: You offer bespoke shoes in addition to off-the-shelf models.

Why? PC: This is also as a result of listening to our customers. We get lots of requests for bespoke or custom shoes, particularly for men’s shoes.

selected multi-brand boutiques and luxury department stores.

KF: What percentage of sales are bespoke compared to off-theshelf?

PC: It’s still quite a low percentage when compared to standard shoes.

Our focus will remain on guaranteeing our customers an exceptional shopping experience on our online store. We currently deliver our shoes within 24 hours in Europe and 4872 hours to the US. This helps a lot with our online customer satisfaction, but the physical sales point is certainly something much appreciated by customers too.

KF: Are Nemanti shoes available at other retailers? If so, where?

PC: Nemanti shoes are mainly available online. However, in order to provide a service to customers who ask us to have the opportunity to physically try on the shoes, in the near future we will have a commercial development that will include

KF: Who is your main target market?

PC: Mostly professionals, aged 30 to 60, of which 52% are men and 48% are women, although it depends a lot on the country. For example, in Italy, the UK and Germany we have many more male customers – in the order of 70% – while in the US, Aus-

tralia, and France, women are the majority of our clientele. Italy, with the US, UK, Germany, and Australia are currently our most important markets.

KF: Approximately what percentage of your customers are vegan?

PC: A large 95% of our customers are vegan. We know that percentage as we ask our customers if they are vegan or not when they sign up for our newsletter. The other 5% of non-vegan customers come from events such as a pop-up we did in Rinascente in Milan where people bought the shoes just for the style.

While we don’t create specific marketing communications for the vegan market, as we are still developing all the brand values, but it’s impor-

Chef Daphne Chang, looking sultry in Nemanti booties LAFCNYC.COM 23

tant to know the percentage of nonvegans that follow our brand, even online. Information is ‘power’ and allows you to give the right direction to the brand.

KF: What’s the vegan scene like in Italy?

PC: In Italy, vegan culture is slowly becoming part of the mainstream, with more and more new vegans every day. Overall sensitivity to the issue is increasing, with acceptance and understanding of our motivations on the rise, including outside the vegan ‘community’.

KF: How did you go about finding an investor, and at what stage of the business did they come on board?

PC: It was pretty random. I was considering increasing development of the Opificio V brand after setting 24

up production to an excellent standard, and my future investor had just written to me simply because he was looking for a pair of bespoke shoes. So, it seemed natural to show Sebastiano the whole project.

Opificio V had been open for three years by that time but for personal reasons – the birth of my wonderful daughter – I wasn’t able to wholly commit to increasing sales, so brand development was fairly poor. Sebastiano has not entered the company as a simple investor but as a business partner. We have taken care of Nemanti’s rebranding together. He designed the logo and has actively participated in the development of the brand.

In these past few months, we’ve developed the new website and invested in conveying the image and qual-

ity of the brand in a clearer and more understandable way. With Opificio V it happened that customers were even happier when they received their shoes because the beauty and quality of them didn’t come across from the images on the website, which was definitely an obstacle to the online sales development. Even today, customers are amazed by the beauty and comfort of our shoes, but at least we’re going in the right direction to convey the brand image.

KF: I believe you’re partly based in Switzerland and partly in Italy.

How do you manage this?

PC: It’s not that complicated. Our offices are in Lugano in southern Switzerland on the border to Italy, and production takes place partly in the area around Milan and partly in central Italy’s Marche region. I travel quite easily between Lugano LAFCNYC.COM

and Milan every day and head down to the Marche once a season. Production there is usually supervised

by Gianluca Menghini, initially a consultant for Opificio V and now a partner at Nemanti.

Currently, we have six employees working in different functions, from the administration to design, and five artisans, each specialized in a different workmanship, including classic man, casual man, bespoke, classic woman and casual woman.

We also collaborate with other external professionals, such as photographers, web developers, and PR agencies.

The success of a company is determined by the team, with all the critiques and positivity that this entails.

KF: The theme of this issue is work-life balance. What are your thoughts and how do you manage your own equilibrium?

PC: Well, I have a vegan startup and a four-year-old daughter, so that should be enough evidence that the word ‘balance’ isn’t really in my vocabulary! Right now these two things take up about 97% of my time. I’m running around morning to night, as I imagine most working mothers are but am lucky enough to love and believe in the work that I do.

I’ve been able to give my entire day meaning, also because I don’t really have a lot of time to myself, and because I work a lot and sleep very little. But I’m also lucky in that I bring a small piece of real change to the world, to something I would like to see take place. The hours I spend developing Nemanti are more meaningful and more significant than simply creating beautiful shoes.

And this makes me happy. So then I’m really happy to spend the rest of my time with my daughter.

KF: What’s a typical day like for you?

PC: I get up and have coffee before anything else. I drink Ristretto in a small espresso cup – a must for any Italian! I check my mail and do some work to organize orders and shipping. At 8 am I wake my daughter up and make her breakfast, then we get ready, and I take her to nursery school. That’s when my business day starts.

The exact type of work I do changes depending on the time of year, but between working on our collections and related issues, purchasing, dealing with suppliers, managing our communications, website, social media, images, collaborators and so on, my entire day is over in what feels like a split second. Often, I won’t even realize what time it is until 7 pm comes around.

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After picking up my daughter from her grandparents’ place, we spend time together until about 9:30 pm when she goes to bed. In really busy periods, I’ll get back on my laptop and do more work.

KF: What’s your personal style like?

PC: Very casual. I like the refined but comfortable. I always look carefully at the quality of any materials used and how they’re put together. My style is usually classic but distinctive. My closet is full of items that don’t go out of style, though are not necessarily ‘classical’ from a style point of view.

KF: What does the word ‘image’ mean to you?

PC: It’s the shell surrounding the content, and part of it as well. In general, it’s what each of us would like to express about ourselves, in the way we feel most comfortable.

26

KF: What advice would you give to aspiring and existing ethical business owners and entrepreneurs?

PC: Maybe the only piece of advice I can provide is to believe in their own personal goals.

KF: What are your plans for the future for Nemanti?

PC: We have lots of projects in the works. I can anticipate a collaboration with two luxury brands and probably a pop-up in Los Angeles in the very short term.

Other things are waiting to be finalized.

Visit nemanti.com to shop online and stay up to date with the company’s new developments.

LAFCNYC.COM

Foxy Business Tip

by Katrina Fox

The time to take a break is when you think you can’t. That’s a paraphrase of something someone posted on social media in regards to meditation, but I think it applies to whatever activity you enjoy doing that’s outside your business. Yes, running a business is demanding. Whether you’re at the startup phase and bootstrapping by doing everything yourself, or whether you’re an established business with a small (or large) team, there’s always heaps to do. It can be tempting – as I well know – to keep working for hours on end, sacrificing any kind of ‘downtime’, including food, sleep, and exercise.

Recently I celebrated producing 100 episodes of my podcast Vegan Business Talk, in which I’ve interviewed more than 100 vegan entrepreneurs from all walks of life and very different kinds of businesses. One of the key pieces of advice they offered was to make sure you factor into your life something that’s good for your soul. It could be as simple as a 15-minute meditation in a quiet space, or a short walk in the park. Perhaps, like me, you can turn on some tunes (with headphones if necessary) and bust some freestyle disco (or whatever dance style suits you) moves in your workspace or at home. Carve out some time to Skype with a friend or family member.

Fit in a bit of exercise, even if it’s a quick yoga workout in your bedroom. Get enough sleep.

While there may be times when you need to put in exceptionally long hours and even pull the occasional allnighter, remember this isn’t sustainable over the long term, and you can end up with burnout.

Check out the Vegan Ventures: Start and Grow an Ethical Business book and the weekly Vegan Business Talk podcast for more business success tips and interviews with entrepreneurs from across the globe.

Find out more at www.veganbusinessmedia.com

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SUZY WELCH The Business of Life, Love, God…and Business LAFCNYC.COM 29

F

or a woman who lives in an apartment high above New York City, with views that just might make you think you’re on top of the world, Suzy Welch is nothing if not down-to-earth.

Down-to-earth –and also surprisingly spiritual about her family, her busy career, and her passion for vegan activism, which she has managed to meld into an inspiring and coherent whole. As she puts it, “One day, you realize all the pieces of your life are working together.” Then, laughing, she adds, “The only thing is, it can take a few decades.”

Suzy was born in Portland, Oregon to a family of artists. Her education brought her East, and in college, at Harvard University, she was drawn to the creativity and camaraderie of journalism. Her first job was as a police reporter for The Miami Herald, and she eventually moved to the Associated Press in Boston. It was there that she was, almost accidentally, assigned to cover business for the first time, a change that was to shape the rest of her life.

Written and Interviewed by Adrienne Borgersen Photography: Steve Zak Makeup: Kiran Wadwhani Wardrobe Styling: Leslie Shupe, Serenella and Adrienne Borgersen 30

SW: You know that scene in Harry Potter, when they cross over from “Platform 9 3/4,” into a whole other world they didn’t know existed?

That was me. I knew virtually nothing about business. I was shocked – but also incredibly intrigued. I liked the fact that people in business built things, whereas a journalist, you’re really an outsider looking in. You’re a critic. That’s an important role in society, but I had this Eureka, like, “I want to create things too.”

It took about one week on my new beat for me to realize I couldn’t cover business because I didn’t know enough. So I applied to Harvard Business School. In my 58 years, one of the great mysteries of my life is that I got in. But I did, and I loved it. Afterward, to help repay my stuLAFCNYC.COM

dent loans, I took a job in consulting, which was wonderful, because it was, in many ways, continued learning, which I needed, that’s for sure.

In 1995, when I was pregnant with my fourth child, I was recruited to be an editor at the Harvard Business Review, which seemed to be a very good blend of my knowledge of business and my editorial skills. The new job also did not have travel, which was a huge plus with young kids. I was eventually made Editor in Chief. Then in 2001, I went to interview Jack Welch, right after he retired from the COG. We fell in love and decided to make our lives together, and to make a very long story short, I ended up getting fired.

AB: Did that hurt?

SW: Hurt does not come close. It was agonizing on every level. The press coverage was harsh. My kids were caught in the crossfire. And of course, I thought my career was over. The saving grace was my new relationship with Jack. He was my rock then, and still is.

AB: Obviously, your career was not over.

SW: In time, I have to say, people came to understand the reality of the situation instead of the tabloid version.

We loved each other, and we were going to get married.

Nothing “sensational” about it. Pretty soon afterward, I got a call from O, the Oprah magazine, and started writing for a column for them about careers. That was a fabulous experience.

Things were somewhat returning to normal when one morning, Jack woke up and said, “Let’s write a book about business and call it ‘Winning.” And I said, OK. I didn’t think it was actually going to happen. But it did!

AB: “Winning” went on to be a huge New York Times bestseller, and one of the best-selling business books of all time. But did writing it affect your relationship? Did it bring you closer? Did you fight or want to kill each other?

SW: We struggled and we slogged through it. But no fighting at all. We love each other, and we like each other, too much. Plus, while we were writing the book, we knew what each other did well. I never thought I was COG and he never thought he was a writer and editor.

We respected our strengths and differences.

But the truth is, it’s never fun to write a book. It’s brutal; it’s a grind. But it was really fun afterward, traveling around the world for the book tour. We brought the kids with us, and together, we were able to hear people talk about how the book had helped them. That’s an amazing thing. Really joyful.

Dress, Marit Ilison/Longing for Sleep.

Courtesy of Serenella.

Shoes, Mulan in emerald green by Veerah

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After all the TV I did during the book tour, it was a very natural transition for me to become an on-air business and career commentator.

So for the past several years, I’ve appeared on The Today Show, and I have my weekly digital show “Get to Work” on CNBC. My new digital show, “Suzy Welch: Fix My Career,” just debuted, which is thrilling.

AB: Along the way, you also wrote your own book. Tell us about “10-10-10: 10 Minutes, 10 Months, 10 Years, A Life Transforming Idea.”

SW: “10-10-10” is a decision-making method that I came up with to get my life out of disarray while I was getting divorced from my first husband, a few years before I met Jack.

It was so effective as a tool that eventually, I wrote about it for Oprah, and it turned out, I was not alone – 10-10-10 was able to help a lot of people. Happily, that resulted in a book deal with Simon & Schuster.

in New York, so we get to see a lot of her. I am blessed beyond comprehension with my marriage and extended family.

journalist, didn’t believe the big lie that farmed animals had beautiful lives in grassy meadows, and then one day, they were hugged to death.

AB: How wonderful that Eve works for Mercy For Animals! This is a perfect time to ask you about your vegan journey.

SW: I think my heart for animals was born in me. Growing up, my family was big on fishing. They still joke about how I would stand on the bow of the boat and scream, “Throw

But then, the terrible truth is, I was working all the time, and I had to feed my kids in a rush, and it was just easy to put a hot dog on a plate, or to make meatloaf, or roast a chicken. So I compartmentalized it.

I am so ashamed of those years now, but they give me empathy for people who are not yet where we are.

My real and permanent change to veganism – that journey began about ten years ago. I committed to not eating animals except for fish, especially when I had to, like at parties. And I would eat the turkey at Thanksgiving. It was a sort of conflict-avoidance vegetarianism.

Everything changed, though, when Eve went to NYU, majored in Animal Studies, and became an activist.

She started to talk to me about dairy, and I said to her, “I can’t let go of my yogurt, the animals are not killed.”

And she said, “I want to show you a video of what a dairy farm looks like.” I said, “I don’t want to see the video.” She said, “You need to ask yourself why you don’t want to see it.” It was really one of those “out of the mouths of babes” moments.

Again, it wasn’t fun to write the book. It never is, and for me, that was a terribly complicated period in my life, with four kids in high school. In fact, at one point I told Jack, “I’m not going to do this. I’m going to stop writing it and give back the money.”

And he said, “Let’s 10-10-10 it.”

Jack really knew my values, so he knew the outcome already. He kept saying, “Well, Suzy, helping people is your driving purpose. And the only way to do that is with this book.

You gotta power through it.” He was right, as usual!

AB: Tell me about your family dynamic.

SW: I have four grown children now, aged 29, 27, 25, and 24. I can hardly believe it. Thanks be to God, they are happy and thriving. Three of them live and work on the West Coast, and then there is Eve, who works for Mercy For Animals and is 32

those fish back, they have families!”

My first act of civil disobedience was when I was eight, smashing my neighbor’s fox trap with a rock. I remember crying with fury as I did it. Later, I confessed to my parents, and they were not amused. But I think they kind of understood. We were dog people, so there was that shared appreciation for terrestrial animals.

When I was in college, I started to be a vegetarian on and off. Something in me, maybe because I was a

After taking a deep breath, I asked her to describe the video to me. And that was it. I opened the refrigerator and took out all the dairy, and I threw it out. I became a vegan in that moment.

I was heartbroken, and again, ashamed for participating in a system that institutionalized mass cruelty. It was an intensely convicting awakening. As a Christian, I’m using that term “convicting” very intentionally. I felt convicted by God. What a Eureka that was for me --one of the most transformative of my life.

I realized that my Christian faith LAFCNYC.COM

and veganism were completely and utterly aligned. Why? Because God loves all his creations, and causing any kind of cruelty or suffering is an act of disobedience against Him. Being a vegan wasn’t just imperative to be good to animals, although that is enough of a reason. But being a vegan was something I had to do because I was a person who lived by faith.

Thank God for the Internet because I quickly found out that there are people who have been talking and thinking about the alignment of Christianity and veganism for a long time. I immediately read “Dominion” by Matthew Scully. I read Norm Phelps, “The Dominion of Love,” which makes an airtight Biblical case for veganism. And I was overcome with a new awareness that to be a Christian and to eat animals was as hypocritical. It was as much of a sin as all the other sins, like gossip, envy, and greed. The First Commandment, after all, is to love God and honor his creation in all we think and do. Killing animals is dishonoring God. AB: Do you ever get into philosophical or theological arguments with other Christians?

SW: All the time! The Biblical case for not eating animals is shocking to most Christians. First of all, there’s a barbecue culture at many Christian churches, especially in the South, where I spend half the year, but just like people of all faiths and no faith at all, most Christian people compartmentalize food as a cultural or culinary experience, not a theological or philosophical one.

Because of that, I’ve experimented a lot with how I approach this with my fellow Christians. I teach a class called, “Bible 101” at my church. It’s an introduction to the Bible for people who show up to church maybe with their kids, or with a spouse, or

just for the holidays. Many of them know the outlines of the Jesus story, but not much else about the Bible.

Anyway, amidst everything else I am teaching in that class, I try to pick a few moments when I relate that one of the ways that I live my faith is by how I eat. I tell them that it was an unbelievable moment for me when I realized I could worship God three times a day, that is, every time I opened my mouth to eat.

It’s actually hard to find ways to worship God in the hustle and bustle of life. It gets lost. That’s why we go to church on Sunday. We put aside time once a week to do what God asked us to do, day in and day

“ I realized that my Christian faith and veganism were completely and utterly aligned. Why? Because God loves all his creations, and causing any kind of cruelty or suffering is an act of disobedience against Him.” out, which is to worship Him. But by being a vegan, I get to do it all day long. Every time I eat, I get to say to God, “Look how much I love your creation -- so much that I’m not going to participate in the destruction of any part of it. Every choice on my plate is about kindness, compassion, and mercy. God, this is my love for you. And it happens to be really delicious, and happens to make me really happy and healthy, which is wonderful. But make no mistake. I am worshiping you with my meal.

The fact that sometimes it’s a little inconvenient, all the better because I went out of my way, God, to worship you.”

AB: How does that go over?

SW: Usually with a great deal of surprise. That’s a big paradigm shift to process. And look, it’s important

to understand that every Christian is in a different place on his or her faith journey, so I try to meet people where they are. I had a good friend over here the other day, she’s a vegetarian and a Christian, and like me back in the day, she didn’t want to give up her yogurt. “The cows don’t die,” she said. Just like I used to say, right?

So, very gently, I introduced her to the reality of the dairy cow’s life.

I told her that “rape rack” was a term many farmers use themselves.

I could see she was crushed; I’ve been there myself. Then I brought out some delicious vegan yogurt from my refrigerator, put some on a spoon and said, “This is your own decision, but as a Christian, I want you to know you’re not giving up anything but cruelty.”

AB: How do you respond to those who defend eating and using animals with quotes from Scripture?

SW: I’ve heard it all. But here’s the bottom line. If you cherry-pick Scripture, you can make the case for genocide. You can make a case for going into a village and killing all the men and raping and enslaving the women. You can make the case for slavery. And yet, we know, God would not want any of these things.

That’s why you cannot selectively pull verses from the Bible. The Bible is one story, which has to be read and understood from beginning to end, so that you can hear the cohesive, “still, quiet voice of God in the storm,” as Jeremiah puts it. When that happens, and we live according to the full story of God, we know that if Jesus were in a slaughterhouse, he would be weeping about the cruel, wanton, reckless destruction of God’s creation. Not to mention what happens to the hearts and souls of the people who are doing it, that de-humanizing of the slaughterhouse workers.

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“ Something in me, maybe because I was a journalist, didn’t believe the big lie that farmed animals had beautiful lives in grassy meadows, and then one day, they were hugged to death.”

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Every time I eat, I get to say to God, “Look how much I love your creation – so much that I’m not going to participate in the destruction of any part of it...”

Every single thing about the meat industry, from beginning to end, is against God. God loved Creation – all of it. The proof is simple. Eden was vegan. The Bible is absolutely incontrovertible on that point. And isn’t Eden God’s original design for us? He said, “This is perfection. I made it for you. Now, here are all the fruit and nuts of the trees. That’s all you need.” The eating of animals only came after The Fall. The killing and eating of animals – they were not God’s intention. They were His concession to a broken world.

AB: What about all the animal sacrifice in the Bible?

SW: Every single one of the prophets hated and spoke against animal sacrifice, but the person who hated animal sacrifice the most was Jesus. When he went into the temple and turned over all of the tables, what did he do?

We are told he freed all the animals, and condemned the practice in no uncertain terms.

AB: That’s very profound, it just got me to my core. Is your whole family vegan?

SW: I’m still working on one son, but everyone else, yes, including Jack. Which is a great source of joy for me.

AB: You mentioned that you cook. What’s your favorite thing to cook?

SW: I love to cook! I like the website “Oh, She Glows.” I love Chloe Coscarelli, and I cook a lot of her recipes. I’m Italian, so I make a lot of pasta dishes. I have a garden in the summer, and one of the greatest pleasures in life is to put a meal on the table where everything has come out of my garden.

AB: How do you take care of yourself and how do you fit it into such a busy life?

SW: I’m not crazy about the term self-care, because I think we’re the healthiest when we’re serving others.

That said, I run a couple days a week, which makes me feel good. And because I have a public job, I do stuff like take care of my hair, which is tedious but necessary.

AB: So, you don’t do things like a day at the spa, for example?

SW: That’s not my personality, I guess. For me, the most significant kind of self-care I do every day is prayer.

I pour out my worries to God, and I listen to him. Prayer is my go-to.

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AB: That’s a big thing. Self-care doesn’t need to be selfish and self-involved. It’s something that you do to support your life.

SW: Yes, so prayer is a huge pillar of my life. I also go on dates with my husband and have great relationships with my girlfriends. My secret obsession is decoupage. Also, crossword puzzles. Obsessed.

AB: All of that counts! You give so much to people and animals.

Who do you go to for help? Who is your support system?

SW: My husband is my number one support system. He’s my best friend.

If I ever have a worry or concern or struggle, I’m usually in 24/7 conversation with him, so I would ask him what should I do, what do you think? I go to my two wonderful and wise daughters. I have many dear girlfriends, I’ve had the same best friend since I was 18 years old and we text each other nonstop.

AB: What in your life brings you joy and what scares you?

SW: I have innumerable sources of joy. My marriage, my children, my friends… Walking the dogs in Central Park every morning brings me unbelievable joy. The animal liberation movement brings me joy. Its forward progress brings me joy.

What scares me is that we’re not moving fast enough. Sometimes I think, for example, today I got to talk to two people about veganism.

One was inching along, and one was introduced to it. In the meantime, nine million animals died in the hour I was having that conversation.

But, we’ve had a couple of Thanksgivings now as a family without the turkey in the middle of the table. I remember the first time we did it, there were family members, saying, “You can’t have Thanksgiving without the turkey.” And I remember saying, trying to be funny about it, 36

“Let’s ask the turkey what he thinks about that!” You know, try to move people towards the fact that you actually can have Thanksgiving without the turkey.

AB: Are you hopeful, even though you feel it’s going so slowly?

SW: Of course, I am. I bow down in awe to the people in the movement and the things they’re doing. I am hopeful because the movement is filled with spectacular individuals.

AB: What do you love most about your job and what do you like least?

SW: I work with fantastic people.

I’m always learning. It’s very current. It feels relevant. But the best thing about my job is how much I get to help people with their careers. It’s

“You’ve got to build your life around the intersection of your unique skills, what you love to do, and what the world needs. That’s where you can be your authentic self.” crazy-great to feel like you’re helping people. What could feel better?

Nothing!

AB: We’re seeing more and more vegan businesses pop up, and some are successful, particularly in the food-based businesses, but it seems to be a struggle for many. Do you think vegan business, overall, is viable and is there a future?

SW: I think so, definitely. Lots of businesses struggle, it’s not just vegan businesses. I think that some people who start vegan businesses don’t have the business background, they come at it from their activism. You need a great product and a great story. I firmly believe that one of the ways we’re going to move forward on this is just with great cruelty-free products, making the case for themselves.

But, one of the things vegan businesses really struggle with is distribution. They’ve got to crack that code.

AB: It seems to be working for vegan food businesses right now.

But vegan fashion, even the most popular, best quality products, seems to be struggling. Do you have any thoughts as to why?

SW: Well, it could be that there’s just not enough demand for it – yet!

AB: What advice would you give to vegans working in a nonvegan environment?

SW: God bless you, as you are so important! Maybe in your work environment, one person notices that you’re eating something different at lunch every day, they ask you a question about it, and it starts a conversation. That could last two years, and then they start taking animals out of their food one day a week. You are so important, and you just have to keep telling your story in a way that people could hear it. The analogy is like me being the vegan Christian at my church and just starting to tell the story to people who are not vegan. I mean, what good would it be if I went to a church filled with just vegans?

AB: You’ve written books all about this, but give us an example of business or leadership advice that you have found meaningful.

SW: There’s just so much, it would be hard for me to say one thing.

You’ve got to build your life around the intersection of your unique skills, what you love to do, and what the world needs. That’s where you can be your authentic self.

AB: What’s your best advice for female employees and entrepreneurs?

SW: I’d urge them on with the notion that our lives are just one long LAFCNYC.COM

“ The world, to me, is like a gigantic mosaic with thousands of tiles in it and each tile is so important to the whole beautiful picture… I learned that listening to somebody who has a very different opinion from you is so critical. You cannot constantly just talk to people who agree with you.”

Cardigan and dress by Bottega Veneta. Courtesy of Serenella.

Shoes, Frida in pearl nude

by Veerah.

series of commas. There’s no period after your name. You are a female entrepreneur...comma...inventor... comma... creator...comma...leader... comma...energy giver...comma... business analyst...comma...economist ...comma... You just need to be so many things -- don’t fear the next comma!

At the age of fifty-something, I became an animal liberation activist. I mean, who was predicting that comma? And yet it is an incredibly energizing, life-giving addition to the long string of things I’ve been. I’m wife...comma...mother...comma... sister... comma...friend...comma... writer...comma...there is no end to the commas. There is no period until you decide there is one.

AB: You talk about work-life balance. How do we have all these commas and find balance in our lives?

SW: I personally don’t ever use the term “work-life balance” because I think it’s very polarizing. I made a choice very early on that I was going to be a working mom. I wanted to work. I loved work. I felt I had something to give. That was a choice. It had consequences. I missed a lot of concerts and games. My kids didn’t like it a lot of the time, and I wished it wasn’t happening. But I knew I couldn’t be the professional that I had made the choice to be and leave work at five o’clock. I thought OK, I’m just going to be as transparent and deliberate about this as I can.

I’m going to say to my kids that I’ve made some choices. I asked them to be partners with me, and they agreed. It worked out.

AB: Maybe that’s your version of self-care?

SW: I think that was just living.

And remember, life is long. I made choices, they had consequences, but

nothing is forever. When I was helping my son move between apartments in Seattle, we bought a couch and stuck it in the back of his car.

He lived on the second floor and the elevator was broken. My son said, “Look mom, you don’t have to do this.” And I said, “I’m still making stuff up to you.” And he said, OK. We picked up the couch and went the rest of the way. I spent a lot of time when I got more freedom in my life, when my job became very fluid, spending time with my kids that I didn’t get to spend when they were younger. So, it all worked out. But those were the work-life choices.

AB: Who have been your greatest teachers and inspirations professionally?

SW: My husband for sure. Even before I knew him, he was a great teacher and inspiration to me. I studied him in business school and he was the icon and hero of my era.

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ure Be s tch a to w CNBC. on to Suz y ’s “Get z y u com and “S My k” Wor ch: Fix l ” We ee r Car

Here and on the cover: Jeans, Current/Elliott. Sweater, Missoni.

Earrings, of rare origin. Courtesy of Serenella.

Shoes on the cover, Mulan in signature orchid coral by Veerah

And then, of course, we met each other and he became even more so. But, I am inspired by so many business people and leaders. I’ve learned a great deal from Kathy Lee and Hoda. They’re both incredible human beings. Many of my friends inspire me. Susan Jacobson is a CEO of a great crisis management company with twenty employees that she started from scratch. I’ve watched her grow and reinvent her company and I look at her in awe.

There’s Victoria Moran, Liz Dee, Rachel McCrystal, Kitty Block – so 38

many women leaders who teach me from up close and afar. And I learn from my children every day; they inspire me endlessly.

AB: You’re in the public eye so much, speaking with some of the best in the business world.

What have you taken away from all these high exposure experiences?

SW: How many ways there are to be smart; how many different ways there are to lead. How many different ways there are to think about

problems. The world, to me, is like a gigantic mosaic with thousands of tiles in it, and each tile is so important to the whole beautiful picture.

Everybody brings something different. From one person, you can learn about courage and from another you can learn about creativity. I’ve also learned that listening to somebody who has a very different opinion from you is so critical. You cannot constantly just talk to people who agree with you.

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AB: What does personal image mean to you?

SW: I try to be authentic all the time. I don’t like to shop, but I do appreciate beautiful clothes as an expression of creativity.

AB: What is the difference between how you dress on and off camera?

SW: On camera, you have to have a very clean, crisp look. There is sort of a uniform for being on TV for women, it’s pretty much a sleeveless, simple dress. I like to look feminine.

AB: But you’re not “frilly” feminine, I think your look is very elegant.

SW: Thank you! When I’m off, I’m with the dogs a lot, so I’m going to be wearing jeans. I love the comfort of a sweater set. As I’ve gotten older, the quality does matter to me more and more. I like stuff that lasts for years.

AB: You’ve been with your stylist, Leslie Shupe, for 15 years. What made you decide to work with a stylist and how did you meet Leslie?

SW: When I was an editor of an academic business magazine, I woke up every morning and put on black tights and a black skirt with either a gray sweater set or a black sweater set. When I met Jack, my life changed and that outfit was not going to work all the time. I can’t recall who, but someone said, “You need to find a stylist.” And I said, “What is that?” Soon afterward, I was introduced to Leslee. She has a store named “Serenella”.

We were just about to take the kids on that trip around the world, and we were going to speak in every city we went to. I was overwhelmed. I thought, what am I going to do, we’re on stage every day, in China and Melbourne, New Zealand... Leslee said, “I can help you,” and she did!

She has such an amazing gift. She

gets me and my life totally. She has a wonderful eye for fashion. And best of all, she’s become a good friend.

AB: That’s the sign of a great stylist, that’s exactly what they are supposed to do!

SW: Yes, she’s unbelievable!

AB: Do you believe in “age appropriate” style? What’s different for you now, style-wise, than earlier in your life?

SW: I’m pretty much a square. I’ve just never been into dressing sexy.

I’ve always been quite prim. That’s just my personality. I don’t know if there is “age-appropriate” dressing.

I think there’s appropriate dressing and not appropriate dressing.

AB: If you don’t mind me saying, there is nothing about how I see you as square or prim. Maybe it’s your energy, but you’re kinda sexy!

SW: (Laughs) Oh, thank you! I don’t know. I just want my clothes to be lovely and beautiful. I want people to be paying attention to what I’m saying.

AB: That’s the purpose of a really good wardrobe, anyway, to see you, not see the clothes.

SW: And sometimes, you want to set a tone with clothes. At my son’s wedding, I wanted people to feel welcome. So I wore something long and flowy. I wanted people to feel relaxed.

AB: Clothes can absolutely also set a tone, good point! Do you read fashion magazines and keep up with trends?

SW: I love Vogue and Elle and Bazaar, because I was a magazine editor myself and love the curation that goes into an issue. But it’s not like I’ll say, “Ooh, bell sleeves are in. I need to get some bell sleeves.” I do, however, have a lot of bell sleeves lately!

AB: Tell us your beauty routine and how you maintain such perfect skin.

SW: I’m afraid it’s 90 percent genes.

We can thank my Sicilian grandmother! Also, I’ve been really religious about sunscreen from when I was a young girl. I have a very simple beauty routine. I very consciously only buy products that are not tested on animals, cruelty-free. I love Kat Von D. I like lip gloss. I don’t wear lipstick. I use moisturizer. And that’s about it. It’s pretty simple.

AB: Thank you, Suzy, this has been wonderful. I like to end with my “Oprah” questions. How would you answer these three questions? The world needs...

SW: Mercy AB: Animals are...

SW: Sentient beings.

AB: My life’s work is...

SW: Encouraging people in all their choices.

AB: What’s next for you?

SW: More of this, what I’m doing now.

LAFCNYC.COM 39

Coach & Educator (VLCE) in a magical 6-day intensive in New York City.

Learn from founder Victoria Moran and a roster of vegan luminaries including MDs, RDs, animal rights attorneys, publishers, professors, podcasters, fashion designers, and entrepreneurial experts. Plus fabulous field trips!

Our grads are coaching, writing books, and opening businesses including Riverdel Cheese (Brooklyn), Kat Mendenhall Boots (Dallas), and Pleasantville Creamery (Toronto).

And our post-course support and networking opportunities are unparalleled.

Visit mainstreetvegan.net/academy or call 212-289-1808 for info & to apply

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THE A LIST Our editor’s fave pics in fashion & beauty!

Written by Adrienne Borgersen

O

ne of my favorite things is watching my favorite women in the vegan community continually grow and thrive.

Let’s catch up with some of our previous cover stories as well as one of our regular contributors and her new business partner. What a creative and innovative community we are!

LAURA THEODORE – THE JAZZY VEGETARIAN

We love Laura Theodore, “The Jazzy Vegetarian,” so much! She was our cover story in the Winter 2015 issue, when she had just released her “VeganEase” cookbook. Her latest effort, “Jazzy Vegetarian’s Deliciously Vegan” is packed with even more yummy, easy, innovative recipes. She’s also opening a café in North Carolina, so watch her website for updates and go visit!

la FashioNista CompassioNista holiday 2015

On the COver: tv Cooking host Laura theodore “the Jazzy vegetarian” shares her story, her new book and a bonus recipe!

Party StyLe: Make an entrance with sparkle, shine and ethical faux fur!

https://www.jazzyvegetarian.com/

issue No. 5

The Holiday Issue!

BONUS RECIPE from “Deliciously Vegan” on page 43

Your Ultimate Holiday Gift Guide with Modavanti. com!

Shop with easy “click through” links for gorgeous & sustainable products for Women, Men, Gourmet & Home at every budget.

More gift ideas for pets and techies!

VeGan, but your family isn’t? Our new resident shrink guides you through the holidays.

#fashcompash LAFC 1

WANDA MALHOTRA – GINGA

Wanda Malhotra was our cover story for Spring 2015. Now, she has a new beauty company called “Ginga” (pronounced “jeen-ga”). The first products are a fantastic line of 3 types of facial masks, all made from 100% kaolin clay and contained in beautiful, eco-friendly, glass jars. Each of the clays for the “Blemish Control,” “Anti-Aging” and “Pore Refining” masks are sourced from different parts of the world and contain different mineral compositions that address these three skin issues.

BEAUTY TIP: Combination skin? Use a little of each mask on various areas of your face, as appropriate, and your skin will be fresh, clean and glowing in no time.

You can find Ginga at https://pureginga.com/ and watch for Wanda at your local Veg Fest!

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LIZ DEE – VEGAN LADY BOSS

Powerhouse Executive Liz Dee, President of Smarties Candy Company and co-founder of investment company Belaine and Bjorn, was our cover story for the Spring 2016 issue. Her latest venture professionally empowers vegan women at “Vegan Lady Boss” meetings. Much more than networking, once a month members gather to participate in a well-structured meeting with interactive exercises. These women bond as well as strengthen their businesses and advocacy. Originating in NYC, the group has become so popular it is quickly spreading to other parts of the country. Visit the Facebook page and website to see if there is a meeting near you. Or, download the free tools to start your own meeting! https://www.veganladyboss.com/ https://www.facebook.com/VeganLadyboss/ https://www.instagram.com/veganladyboss/

FRANCES GONZALEZ AND SUNNY GANDARA – VEGAN WINES Entrepreneur Frances Gonzalez is the founder and owner of “Vegan Wines,” a brand new mail order wine club.

Imagine receiving a beautiful box of delicious wines from all over the world, and not have to worry about whether or not they are vegan! Wait, what? Isn’t wine always vegan? Nope – very often, the fining process is done with animal products like fish bladders (isinglass), egg shells or oxblood. A vegan wine will use, for example, certain types of clay.

“Vegan Wines,” as the in-house sommelier and chef. Every wine is chosen with Sunny’s extensive training and expertise in the field of wine education.

Frances and Sunny have created various subscription levels, to suit every budget. The newest (and my favorite) is the “Wine and Cheese Club” which will include specially paired vegan cheeses by Miyoko’s Kitchen. https://veganwines.com/

Sunny Gandara, writer of our regular column “Beauty from the Inside Out” has recently joined Frances and 42

https://www.instagram.com/myveganwines/ LAFCNYC.COM

BONUS RECIPE! Courtesy of Laura Theodore, The Jazzy Vegetarian

Mini Raspberry Cheeze-Cakes MAKES 12 MINI-CAKES Delicate and delightful, but not too sweet, these cheezy cakes showcase fresh raspberries nestled in a tofu cheese-like filling, with an easy-to-prepare, gluten-free, flourless fruit and nut crust.

So good.

CRUST • 1/2 cup raisins • 1/2 cup chopped pecans • 1/2 cup unsweetened shredded dried coconut FILLING • 1 block (14 to 16 ounces) extra-firm regular tofu, well drained • 1 aseptic box (12 to 12 1/2 ounces) firm silken tofu, well drained • 3 tablespoons maple syrup • 1 teaspoon vanilla extract TOPPING • 5 teaspoons maple syrup, divided • 1/3 cup apricot preserves • 2 teaspoons water • 36 fresh raspberries DIRECTIONS 1. Preheat the oven to 350 degrees F. Thoroughly coat a 12-cup standard muffin tin with vegan margarine.

2. To make the crust, put the raisins, pecans and coconut into a high-performance blending appliance and process until the mixture forms soft dough. Transfer the dough to a plate. Put 1

3. heaping tablespoon of the dough into each of the prepared muffin cups and gently press it into the bottom of the cup to make a crust. Continue in this manner to make 12 crusts. Pre-bake the 4. crusts for 6 minutes. Put the tin on a wire rack and let cool for 10 to 15 minutes before adding the filling.

5. Once the crusts have cooled, put the filling ingredients into a high-performance blending appliance and process until very smooth. Divide the filling evenly among the 12 muffin cups, smoothing out the top as you go. Bake for 24 to 26 minutes, or until the filling is almost set.

6. Put the pan on a wire rack and loosen the sides of each mini-cake with a knife. Drizzle ¼ teaspoon of maple syrup over the top of each mini-cake. Let cool 10 minutes, then carefully remove each mini-cake from the muffin cup, and place it on the wire rack to cool for 15 minutes.

7. While the mini-cakes cool, put 1/3 cup apricot preserves, the remaining 2 teaspoons maple syrup and 2 teaspoons of water into a small bowl and briskly whisk until combined. Spoon about 11/2 heaping teaspoons of the mixture over the top of each mini-cake. Artfully press 3 raspberries into the top of each mini-cake. Refrigerate at least 4 hours before serving. Loosely covered and stored in the refrigerator, the mini-cakes will keep for 1 day.

Recipe and photo by Laura Theodore, from JazzyVegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

LAFCNYC.COM 43

SUMMER STYLE Photography: Steve Zak Models: Melissa Trusty and Felicia Greenfield Makeup: Roxie Benitez Hair Styling: Payton Holbrook Wardrobe Styling: Adrienne Borgersen 44

A

weekday or weekend, you want to feel cool and comfortable in the blazing heat of summer. But you still want to look goooood, right?

We found some awesome things at one of our favorite online, animal friendly and ethically sourced shopping spaces, Bead & Reel. We gave their laid back, California style a bit of NYC edge with colorful, fun, yet sophisticated accessories from Veerah shoes and Gunas handbags.

Use these ideas to create YOUR effortless look!

Style tip: Before you go shopping, do a run through of what you have and still wear. Make a list of what you feel is missing or a new trend you want to try. Then, blend in a few, new, key pieces and a couple of accessories that truly make you feel amazing. Know your style and everyone will see your best you!

LAFCNYC.COM

Felicia is

wearing the Amira Dress by Maven Woman in Currant and faux leather wrap belt from Bead & Reel, Gunas Rotunda bag in lilac

AT THE OFFICE. KEEP IT CLASSY WITH A BIT OF SASS

l e r t ! dy A d Tren , crossbo

so nd Rou gs are e ba og u en v

Melissa is wearing the Amira Dress by Maven

Woman in Sapphire, Florence shoes by Veerah, and the Jane bag in gray by Gunas

Dresses available at Bead & Reel

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DINNER DATES

le r t ! e A d r Tren shoes a e e ag N ud l l t h e r a st i l l

Felicia is wearing a tunic from Bead & Reel,

with the Audrey shoes in pearl nude by Veerah

Melissa has the Rotunda bag in lilac by Gunas

and shoes are the Frida in red by Veerah

Felicia adds the Ridley bag in peridot by Gunas.

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THE WEEKEND IS HERE! BREEZY AND COMFORTABLY CHIC.

Melissa is wearing the curtain swing top in black from Bead and Reel, with a high waisted, wide leg pant from Bead & Reel and silver flats by Gunas

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You D id w ?

Kno by Gunas

’s L i v i a 8 M a cy The 1 20 t he en t end won p e rd !

I nd Awa n g i D es

Add that

pop of color with the Livia knapsack

by Gunas

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WEEKEND SHOPPING

Felicia is wearing a dress by Indigenous and the Frida shoes in blue ap-peel by Veerah

Melissa is

wearing a thrifted, stretch knit dress with the Ridley bag by Gunas and the Mulan shoes in emerald green by Veerah

Melissa and Felicia have the Tippi tote and the Cher tote in pink bags

by Gunas LAFCNYC.COM 49

SWITCH IT UP AND HEAD TO THE PARK OR OUT FOR A DRIVE! New pops of color and a jacket, change the feel of the outfit.

Adding thrifted faux leather and denim jackets, Felicia wears the Livia as a shoulder bag

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Melissa

has the Rotunda in green

by Gunas

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TOP 5 SUMMER HAIR CARE TIPS

by Pro Hairstylist Payton Holbrook

1. Use Sulfate free products.

2. Always towel dry hair well before applying conditioners.

3. When using styling aids, less is always more.

4. Summer styling should be effortless.

Try braiding, low ponytails, quick and easy curling rod techniques.

5. Most important is a great haircut, no matter what the length, as well as color. Use a salon professional!

I use Oribe products exclusively. They are not only good for photo shoots but are also great for at home use. There is something for everyone, every type of hair and every condition of hair. Oribe is a crueltyfree brand - never tested on animals!

Find Payton at Leonard Rossi Salon Studio, 200 W 21st St. and 7th Ave in Chelsea, NYC 212.727.9777 and on Instagram @boytoy9

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SAVE FACE THIS SUMMER!

H

ello everyone! We’re getting close to that time of year again, where the weather makes you feel like you want nothing on your face. But sometimes we all need a little polish, a little “extra”, but don’t want to feel like our face is melting. Not to worry, Roxie is here to help!

Written by Pro Makeup Artist Roxie Benitez Photos by Roxie Benitez Instagram @roxie.benz 52

I’m a vegan cruelty-free makeup artist based in New York City. I have been freelancing for more than eight years and have discovered some great key products that I swear by.

I always tell my clients that before you can create a great painting, you need to prep the canvas.

That means taking care of your skin first, so let’s talk a little bit about skin products.

Here are a few products that I really rely on. I either use them myself, or they are in my kit. I especially use these in the warmer weather, and of course, they are all vegan and/or cruelty-free!

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Finally, we can’t forget about lips because those need some love, too!

I recommend Jack Black Intense Therapy lip balm (.25, $7.50). I especially like the mint flavored one.

I like these in particular because they’re very moisturizing and have an SPF of 25.

Next, I like Anastasia Beverly Hills blushes, highlighters and bronzers.

These products are very smooth, highly pigmented and blend well.

Now that your “canvas” is ready let’s talk about makeup!

First, I love Skyn ICELAND Hydro Cooling Firming Gels ($15, 4 pack).

These eye patches are great for puffiness, discoloration, anti-aging, and hydration. I noticed a difference the first time I tried them and fell in love! Use these once or twice a week.

If you’re looking for a great medium to full coverage foundation I recommend the Cover FX Natural Finish Foundation (1.0 FL, $42). This foundation is very long wearing and is for normal to dry skin types.

Again, let’s not forget about those lips! I love the Korean based brand, Julep. They have a wide range of lipsticks, lip glosses, and matte lip mousses that are all very pretty, moisturizing and long-wearing.

Next, I like First Aid Beauty Ultra Repair Cream for my skin. This product is very moisturizing yet light on the skin. A little goes a long way, so it’s a good value for the price. ($30, 6 oz.)

For my clients who are worried about hyperpigmentation or like to be out and about in the sun, I recommend First Aid Beauty Mineralize 40 SPF moisturizer. This product is really thin in texture and works with all skin tones.

For my clients who are looking for something a little bit lighter in texture I really like the It Cosmetics CC cream (1.08 FL, $38). CC creams are great because they are color correcting so they help with hyperpigmentation and can also be applied with your hands. This one, in particular, has an SPF of 50, so it’s great for summer protection.

For clients who are trying to stay away from liquid foundations or CC creams, a great alternative would be the Pür 4-in-1 Mineral Makeup (8g, $29.50). I like it because it’s a foundation, powder, and concealer. It provides excellent coverage and has an SPF of 15.

Finally, for the big finish - set your makeup, keeping everything in place with Kopari Coconut Rose toner spray. I also like to use it throughout the day to freshen up and keep my skin hydrated. (5.1oz, $24) Honestly, I could talk about products all day. These are just some of my favorites as we transition to brighter daylight and hot, summer weather. But really, they will work well for you, all year long!

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Written by Adrienne Borgersen Photos by Sunny Gandara and Adrienne Borgersen

PUERTO RICO GOES VEGAN!

A

s we know, Puerto Rico suffered a devastating hurricane last year. I had the great pleasure of visiting the city of Rincón in April where I saw the lush greenery growing back, many businesses back up and running and spirits are high. If you’re used to a fast-paced city like me, Puerto Rico may seem very laid back, but the people are positive and resilient.

They sure know how to enjoy life.

The resurgence and forward progress were very apparent, as the first Veg Fest in Rincón took place!

“VegFest Puerto Rico” organizer Frances Gonzalez and her team rounded up approximately 40 vendors of all kinds, displaying their all vegan, cruelty-free wares. An unexpected and overwhelmingly enthusiastic 4,000 people arrived throughout the beautiful, hot, sunny day.

The festival was buzzing from 9 AM until 6 PM, with local citizens, music, and exceptionally busy food vendors. The delicious smells wafting through the air included veganized local dishes such as Tres Pletas and Tamales. The other fantastic flavors

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of focaccia topped with avocado and pico de gallo, falafel, mac & cheese, cakes, and pastries also attracted consistently long lines of hungry guests. In fact, the food ran out by 2 PM - what a testament to delicious, vegan cuisine!

There was an abundance of local businesses ready to show off and support vegan life! In addition to several speakers discussing the benefits of the vegan lifestyle, there was jewelry made from sea glass, silver, turquoise and sea shells; art and kitchen tools carved from indigenous trees; all natural cosmetics and skin care products; health potions and vegan travel services - something for everyone! We even found wine made from cacao, in delicious sangria. In addition, Misfits Pet Orphanage held a special puppy adoption event, where one lucky pup found a forever home – yay!

Sunny Gandara, Adrienne Borgersen & Frances Gonzalez

Veganizalo slinging dozens of vegan “Tres Pletas” I also got to see my friend Cindy Lou Negron from Veganizalo and met new friends such as Donna Zeigfinger from Green Earth Travel. (Check out Donna’s travel tips, in this issue!)

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I had the best time and can’t wait to go back next year for the 2nd Annual VegFest Puerto Rico!

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STRESS-FREE VACATIONS WITH TRAVEL EXPERT DONNA ZEIGFINGER

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TIPS FOR THE VEGAN VOYAGER!

S

ummer is almost here, and you’re probably planning a well-deserved vacation. If you’re vegan, you might feel intimidated about finding accommodations and restaurants that align with your ethics and lifestyle.

It is easier than ever to imagine going on your dream vacation anywhere in the world, or even a quick weekend respite to your local beach town or mountain resort and know all of your options. You can take a fantastic trip, relax, and not stress about what is going to work for you.

Vegans consider things like: Do the pillows have feathers? Are the blankets made from wool? Can I have soy creamer for my morning joe? Vegan isn’t something we just “do at home” or “whenever possible” at a restaurant.

We want to go out into the world, travel, and vacation comfortably, like everyone else and not stress about choices and our vegan values.

Donna Zeigfinger from Green Earth Travel helps make all of that possible for you! An expert travel agent with many years of experience, she has been vegan for many years, so she gets it! Let her do the legwork for you, put together a range of possibilities, create an itinerary and handle all of the details. All you need to do it show up and have fun.

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I asked Donna for her best travel tips, so take it from her and have your best adventure without compromise!

DONNA SAYS:

Research Figure out where you want to go and do your research. Keep in mind that it’s easier to find vegan restaurants in big cities. The countryside will be more difficult but should not be impossible. You can start with a Google search. For instance, if you want vegan restaurants in France, Google “Vegan France”, and a whole list of places will come up.

I find the best place to search is on Facebook because there are so many vegan travel groups out there.

Search #veganfrance and see what I mean. Same with Instagram and other social media.

And of course, there is your best friend your travel agent. A good travel agent will search out places for you to stay at and restaurants nearby.

Use Apps The “HappyCow” app, is a must for vegans and vegetarians, especially when exploring a new place. The website asks you to type in a location and then lists multiple vegan or vegetarian-friendly options in the area with an app version as well for on-the-go, last-minute eating plans.

“AirVegan” tells you what airport terminals have vegan choices and “Veganagogo” offers assistance picking menu items and thanking servers in the local language.

If you are traveling abroad, it helps you ask for meals without meat or dairy products in the native or most common language. Or if you just want directions to somewhere, this is the app for you. (You can also let your accommodations know you are 62

vegan so they can cater to you or point you in the right direction.) The app translator with speech will convert anything you type or say into your phone in over 88 languages.

Hotels and Tour Operators Ask your hotel to change their feather pillows to alternative down. Also ask for blankets made of cotton or alternative down instead of wool.

Don’t forget your toiletries!

There are many cruelty free options.

I love Giovanni’s D:tox System Facial Kit Travel Size, which includes:

Don’t be afraid to ask your hotel concierge where the best vegan restaurants or health food stores are.

They usually are from the area, know the best places and nowadays, know what it means to be a vegan.

• Purifying Facial Cleanser (2 oz) • Purifying Facial Scrub (1.5 oz) • Replenishing Facial Moisturizer (1.5 oz) • Purifying Facial Mask (1.5 oz) I also love Dr. Bronner’s travel soaps, lavender sprays (for relaxation and sleep) and toothpaste.

Airline Meals When booking with your travel agent or on the phone, tell them you want a vegan meal. Online, the code for a vegan meal is VGML. Even then they might get it wrong, so I recommend you eat before you get on the plane or bring food with you.

The previously mentioned app “AirVegan” while good at saying which airports are best, does not have everything in there just yet.

Ask the flight attendant if they can give you some fruit and snacks. It doesn’t always work, but it doesn’t hurt to try.

Cruise Lines When I started in the 80’s cruise lines never knew what the word “vegan” was. Fast forward to now - not only do they know that word but some of them now actually have vegan menus!

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Agents There are some wonderful group tours/cruises and vegan travel agents out there. They will make it so easy for you that you will not have to do much work and you will not starve!

Here are a few vegan travel agents and agencies I recommend.

Here is how I handle it: When I book my clients, I tell the agent I am working with that they are vegan.

Then I say to my clients, when they arrive on the ship, go straight to the concierge or guest services desk, to let them know they are vegan (and if they have any other food allergies).

I also tell my clients, when they meet their waiter at the first meal, talk to them about their lifestyle. Staff is usually very accommodating.

Cruise Critic just did an article which they thought were the best cruises for vegans https://www.cruisecritic. com/articles.cfm?ID=2523

Tours When you or your agent books your tour, tell them you are vegan and need alternative bedding as well.

When you get on the tour talk to the group leader or guide. Typically, if you give enough notice, it is not an issue. Often on group tours, they will give you a day or two on your own so you can scout out one of those restaurants listed on HappyCow or Veganagogo.

• My agency (Donna Zeigfinger) is Green Earth Travel LLC www.greenearthtravel.com • Gretchen Tierno Vegan Travel Club www.vegantravelclub.com • Kim Giovacco Veg Jaunts and Journeys www.vegjauntsandjourneys.com • Jenn George Nourishing Vacations https://jennifergeorge. thetravelagentnextdoor.com/ • Franci Kettman Vegan Cruise Planners http://www. vegancruiseplanners.com/ • Hugheen Fabrinski Nina TMC Travel Magical Vacation Planner https://www.facebook.com/ wordofmouse/?timeline_ context_item_type=intro_ card_work&timeline_context_ item_source=1453931684

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