The vegan winter 2015 by The Vegan Society

The Vegan Winter 2015

The Vegan Society magazine

GROW GREEN Our latest campaign strikes a chord

ART AS OUTREACH Creative vegans make an impact

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Call us free on 03000 302 302 (quoting VEGAN1) or visit www.ecotricity.co.uk/vegan-society Terms and conditions *For full terms and conditions, please go to www.ecotricity.co.uk/vegan-society. **Our ethical pricing means all customers pay the latest, best price, no matter when they joined and regardless of how they pay. You can see our latest fuel mix at www.ecotricity.co.uk/our-fuel-mix. We hope you’ll never need to, but if you’d like to make a complaint or would like to see our complaints procedure, please visit www.ecotricity.co.uk/complaints or call us on 0845 555 7 100.

Editor’s Letter & Contents

Editor’s Letter

elcome to the last issue of 2015, which explores the theme of vegan art. Outreach can take many forms, a fact which gives our movement strength and reflects the huge diversity of our vegan community. Some like to share powerful documentaries while others prefer to share recipes. Certain people respond well to hard logic and facts, but many make the connection based on emotional responses. This is where art becomes a powerful tool for reaching out to others.

which can result in hugely positive life changes. In A picture of compassion (page 10), we meet a portrait artist dedicated to conveying the depth of animal emotion in her work. Finding hope (page 20) features Emaline Delapaix, a musician who uses her talents to raise awareness of vegan issues, as well as combating activism burnout. I hope this issue inspires you to creatively share our message – please get in touch with your stories of artistic outreach. Happy World Vegan Month!

As Sarah Jones outlines in Creating change (page 8), art is capable of evoking strong responses,

Contents 03

Achievements

Media Highlights

Creating change

A Picture of Compassion

Recipes

Finding Hope

Launching Grow Green

Sport

Active Vegans

Shoparound

Your Views

Essential updates on Vegan Society news

The Vegan Society in the press

Vegan art as a tool for activism

Interview with artist Chantal Durocher

Winter warmers with a twist

Emaline Delapaix on music as outreach

Introducing our newly-launched campaign

Featuring rock climber Steph Davis

Keeping up with our amazing volunteers

New vegan products to look out for

Member comments, emails and letters Winter 2015 | The Vegan 1

From the CEO Editor Elena Orde Art Director Lia Cumming Contributors Sarah Jones, Aine Carlin, Emaline Delapaix, Julia Feliz, Wayne Simmons, Charlotte Willis Cover image: Gus Campbell photography

From the CEO Effecting change at a higher level

Print kingsdown.uk.com

ho could have guessed in January, when we secured the last available stall at the Labour Party Conference in Brighton, that in September the party would have a vegetarian leader (Jeremy Corbyn MP), and the new Shadow Secretary for Environment, Food and Rural Affairs (Kerry McCarthy MP) would be vegan?

Submissions We welcome articles on a range of topics relating to veganism, as well as photographs, images, and illustrations. Please email editor@vegansociety.com for more information. Staff Chief Executive Officer Jasmijn de Boo Head of Communications & Programmes Peter Smith Head of Business Development George Gill Chief Finance Officer Stephen Hirst Finance & Resources Manager Heather Graham Senior Advocacy & Policy Officer Amanda Baker Senior Campaigner Andrea Speranza Volunteering & Engagement Manager Alex Douglas Media & PR Manager Jimmy Pierce Office Manager & Fundraiser Sarah Cook Sales & Merchandising Manager Spencer Harris Finance Officer Allan Oakes Web & Digital Communications Officer Ali Ryland Communications & Campaigns Officer Elena Orde Trademark Relations Officer Abigail Stevens Business Development Officers Paul Philbrow & Laura Faliveno Business Development Assistants Sally Murray-Fella, Rhiannon Delo, Jo Connop, Dean Bracher Research Officers Dr Terri Holloway, Dr Lorna MarquesBrocksopp Supporter Services Officer Andy Davidson Supporter Services Assistant Debbie Latham Council Edward Daniel (Acting Chair) Ruth Jenkins (Treasurer) Menna Jones (Assistant Treasurer) Tim Barford, Stephen Walsh, Jenifer Vinell, Paul Crouch, Alex Kapila, Sagar Shah, Felix Hnat, Constantin Imbs The views expressed in The Vegan do not necessarily reflect those of the Editor or of The Vegan Society Council. Nothing printed should be construed to be The Vegan Society's policy unless so stated. The society accepts no liability for any matter in the magazine. The acceptance of advertisements (including inserts) does not imply endorsement.

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Following two weeks of The Vegan Society receiving plenty of national media coverage about McCarthy’s appointment and the announcement of our new Grow Green campaign, we launched the Grow Green report (see pages 22-23) on 27 September, the first day of the conference. Jimmy secured various media opportunities, and Andrea, Lorna and Amanda were in their element engaging with delegates. Brilliant teamwork! I met with Baroness Jones of Whitchurch, the newly appointed spokesperson for Environment, Food and Rural Affairs, who pledged to raise the debate in the House of Lords. I also met with invited Public Health leaders at a roundtable meeting hosted by Lord Adebowale. Mental health was the main topic, but broader health issues, such as obesity, cancer and disease prevention were discussed. The new Shadow Minister for Mental Health, Luciana Berger, took all contributions seriously. We will follow up on discussed topics, including school food and hospital catering, which resonated very well with the Councillors and other participants. We were excited to be at the conference and to reach out to politicians. Being there reaffirmed our belief that we are heading in the right strategic direction – making veganism mainstream, and influencing policy and decision makers. We would be very grateful if you could please make a donation today to support our vital outreach work to campaign for substantial change in agriculture. Thank you for your support!

Staff Updates Jessica Payne moved on in September after the launch of the new member database she had been working on. We thank her for her fantastic supporter services and contributions to events. Andy Davidson, our new Supporter Services Officer, has settled in well. After three years of dedicated services to Trademark, Grace Shuck moved on at the end of September. We successfully recruited a Chief Finance Officer, Stephen Hirst, who has substantial experience in finance roles. A vegan of 30 years, he joins the ranks of staff members Peter Smith and Paul Philbrow, who have also been championing veganism for decades.

Donald Watson House 21 Hylton Street Birmingham B18 6HJ UK

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Achievements

Achievements BDA partnership We are putting healthy plant-based nutrition high on the agenda for dietitians, doctors and other healthcare professionals. The Vegan Society’s Senior Advocacy Officer Amanda Baker is supporting our long-term expert volunteer, vegan NHS Registered Dietitian Sandra Hood, in this campaign. Sandra Hood is a member of the BDA, the British Dietetic Association, who are the trained registered experts in nutrition in the UK. Together, we are improving communication on plant-based nutrition at the BDA. Sandra Hood says, “It is so exciting to be officially representing plant-based nutrition at the BDA. The BDA is very positive about it, and the Public Health Nutrition Network official specialist group is very forward thinking. It is great to have Amanda’s input and support.”

Jeremy Corbyn speaks to staff about our work

Labour Party Conference From 27 to 30 September, The Vegan Society were present at the Labour Party Conference in Brighton. This was a great opportunity to raise the profile of the society, demonstrating our growth and evolution into a campaigning, researching and evidence-oriented organisation. Here our Campaigns team launched The Vegan Society’s Grow Green campaign, which encourages the government to support farmers who want to transition away from animal farming to more sustainable crop farming. We were able to make relevant connections with key political figures who could support this campaign – an aim which has been a resounding success. We were very excited to speak to the leader of the Labour Party, Jeremy Corbyn MP, who was very receptive of our ideas. The campaign has struck a chord with the hundreds of delegates we engaged with, triggering very productive discussions with relevant peers in the House of Lords. It is vital for us to find common ground with relevant people in order to make progress towards improving animal lives, public health and the environment. We look forward to working with these new contacts to effect change on a greater level than ever before.

World Vegan Month outreach To mark World Vegan Month, we have created a special interactive experience that will feature on our website and social media platforms throughout November. This multimedia project aims to encourage non-vegans to make the transition, but those who are already vegan can have fun playing with its features too. Be sure to check out our website and social media platforms during November so you can try it first-hand. We would really appreciate it if you could share your results far and wide. Don’t forget that this November will also see a multitude of events and competitions – stay up to date with the latest World Vegan Month offers on our Facebook page: facebook. com/TheVeganSociety and the World Vegan Month Facebook page: facebook.com/ WorldVeganMonth Winter 2015 | The Vegan 3

Achievements

New leaflets We are very pleased to announce that we are expanding our range of resources to include three new leaflets. ‘Plant-based nutrition’ is an introduction to healthy plant-based eating, reassuring the vegan-curious that all nutritional needs can be met on a vegan diet, and also advising vegans on finding optimal health. ‘Count me in’ encourages readers to join as members to access great benefits and support the work of the society. ‘Benefits to your business’ details how companies can apply for registration for our Vegan Trademark, allowing us to increase the range of vegan options on the market. Please get in touch at leaflets@vegansociety.com, and we will be happy to send copies for you to distribute. Thanks to all of you who help to share our message!

Count me in Join one of the fastest growing social movements

Vegan catering for all The Vegan Society has been moving forward with its goal of improving hospital catering for vegans. On 13 October we ran our pilot Hospital Catering for All workshop at University College Birmingham. The group began by viewing a video featuring vegans whose dietary needs were not met during recent hospital stays, and discussed how this situation could be improved in the future. We gained valuable feedback from attendees, which included doctors, caterers, dietitians and nurses. Our Campaigns team plan to roll out the workshop to hospitals throughout the UK next year. Visit vegansociety.com/hospitalcatering for more information.

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Positive Pledge feedback Since 2008, the Vegan Pledge has helped over 20,000 people go vegan, with roughly 86 percent of those who complete the Pledge staying vegan afterwards. Since its relaunch in November 2014, when the format changed to a daily email service, each month sees another 1000 people sign up, meaning we’ll reach the 30,000 mark by next year. The daily updates really helped me to learn what I can eat rather than focusing on what I can’t – Sally The Pledge pointed me in the direction of some useful tools - Facebook support groups, Barnivore, supermarket allergy lists etc, and was very inclusive and non-confrontational – Anna

Over 1000 new Pledgers join monthly 4 The Vegan | Winter 2015

I liked being able to look forward to that daily email. I always learned something new! It helped me out a lot! – Michaela

Achievements

Enabling great outreach

Kids Kitchen’s Rebecca and her daughter Ivy

New member benefits Feedback from our members’ survey earlier this year showed that many of you wanted to feel a greater connection to the vegan community. In line with this, we are working on a variety of ways to bring vegans together. This includes a new members-only area on our website which is due to launch soon. Your online account will contain member-only information, exclusive content, the Discount List, and an area where you can update your personal information and member preferences. Once this area is live we will let all our members know. Please remember to check the back of your discount card to see when your membership expires, and renew through our website or by calling us – or you may miss out on this exciting content. Please get in touch and let us know what you would like to make of this space. Perhaps you would like a noticeboard to share your best recipes? Contact membership@vegansociety.com.

At the end of 2014, The Vegan Society awarded a grant to a not-for-profit enterprise offering free vegan cookery classes. Kids Kitchen classes are held in London, and are available for children and their parents to attend. The aim of these classes is to show how accessible and fun plant-based cooking can be, focusing on savoury meals that are easy to make and can be repeated back at home. Due to the grant the group was able to expand, now offering classes for up to ten families at once. They also incorporate a trip for the families to see where their ingredients were grown. Rebecca of Kids Kitchen describes the positive impact the classes have had, saying, “There was a definite shift in people’s perceptions.” Many attendees have offered positive feedback, saying that the whole family were now enjoying homemade vegan meals together. With our grants programme, we try to reach new audiences by funding initiatives that are specifically targeting non-vegans. To find out more, visit vegansociety.com/take-action/grants.

Alison, Penny and Kristen welcome visitors

Edinburgh vegan festival On 8 August Penny Veitch, Vegan Society Local Contact in the Central Belt of Scotland, ran a stall for us at Edinburgh Vegan Festival. There was a busy atmosphere, with about 1200 people in attendance and long queues of people waiting to get in. The festival even had to operate a onein-one-out system to keep things under control! This was our first official presence at a Scottish event in many years, and so it was wonderful to take part in Edinburgh in the lead up to Glasgow Vegfest in December. Winter 2015 | The Vegan 5

Media Highlights

Media highlights

The Vegan Society’s best ever season in the press

Introducing Grow Green Following the appointment of Kerry McCarthy, vegan MP, to the role of shadow Defra minister, we released a statement calling for more support for crop farmers – the basis of our new Grow Green campaign. From this we gained seven pieces of coverage including in Farming UK, Farming Online, Stackyard, Smallholder and South West Farmer. LBC Radio invited us to discuss it on air twice. At the campaign’s launch, Media & PR Manager Jimmy Pierce secured great coverage, which included an interview on the 6pm news for ITV West Country. Jimmy Pierce also spoke on the national radio show BBC 5 Live Breakfast, debating a cattle farmer and numerous callers on the issues concerning animal products.

“I went vegan for 60 days … and it changed my life” The Sunday Telegraph supplement, Stella Magazine, ran a five-page feature on a journalist going vegan for two months. Titled “I went vegan for 60 days … and it changed my life”, it is arguably the most positive mainstream coverage of veganism so far this year. The Vegan Society was involved throughout, liaising with the writer from the initial idea stage and providing advice, guidance, information and statistics. The piece included quotes from Jasmijn de Boo, and the online version also links to our website. Reach: 826,000 print readership, plus 11,000 social media shares

Reach: 1.85 million

Cecil the lion We responded to the worldwide outcry at the death of Cecil the lion, making the point that trophy hunting is no more tragic than the deaths of farmed animals. Following this, we gained six pieces of media coverage. This included an opinion piece written by Jimmy Pierce which was printed in The Northern Echo, and featured as a guest blog on The Travel Mag website. Our work on the topic was also published on several additional websites. Reach: The Northern Echo print readership of 113,000 6 The Vegan | Winter 2015

Best of the rest Jasmijn de Boo spoke on BBC World Service discussing in-vitro meats, as well as BBC West Midlands. Jasmijn was also a 20-minute guest on ‘Big Centre TV’. Two pages of Vegan Health and Fitness were dedicated to Jasmijn’s athletic achievements. Jimmy Pierce appeared on BBC Radio Oxford explaining the basics of veganism, and Dublin South FM on the water footprint of animal farming. BBC Good Food Magazine (readership of 1.4 million) included our Vegan Trademark on a food labelling feature. Gulf News, the leading English speaking broadsheet in the region, ran a piece about vegan diets including quotes from Jimmy Pierce.

Outreach

Creating change Sarah Jones explores how art can be used as an outreach tool

he connection between art and activism has a rich history, with art playing an important role for those seeking to bring about change in the name of social justice. Art has an ability to reach people on an emotional level, making it a powerful tool for advocates of all kinds. Indeed, art is a medium that enables us to break through barriers of long established attitudes and behaviours. Image credit: Derek Pashupa Goodwin

8â&#x20AC;&#x201A; The Vegan | Winter 2015

Outreach Art takes many forms; painting, drawing, film, photography, and music, for example, all have the potential to play an important role in vegan and animal advocacy. Art that is shared in public spaces, and which is accessible to everyone, is especially valuable in its capacity to touch people’s hearts and stir their critical consciousness. Art that meets us unexpectedly in our everyday lives, whether through a popup street exhibition, a film screening we attend on a whim, or a song we hear by chance on the radio, can be a very powerful way of helping us (and sometimes forcing us) to think differently about the world we live in. Provoking dialogue and discussion, it can open up the space for individuals and wider society to see through different eyes, and be a catalyst for people to ask what their role is in the issues that are raised, and, crucially, what they can do. Art also offers inspiration and gives motivation to those already engaged in activism. Its strength lies in the fact that art is interpreted differently and resonates with each person in a unique way. Art can be a means of documentation, of story-telling, and can bring facts to public

consciousness that are otherwise brushed out of sight. Beyond this, a key function of art is putting forward alternative beliefs, offering the possibility of change. Suggesting new ways of thinking about animals and the way we interact with them can in itself contribute to breaking down dominant narratives and helping to construct new ones. Crucially, helping people to see that change is possible is often the key to creating a better society. Most important of all is what the contributions of art can lead to, namely taking action. Much of the animal advocacy art we find is not stand alone, but rather goes hand in hand with outreach and follow-up activities with the specific purpose of ensuring that the next step is taken towards change. Art alone is unlikely to bring about the wide-scale transformations in attitudes and behaviours that the vegan movement wants to see for animals, the environment, and for people. However, taken together with other advocacy tools it is an indispensable part of the work to bring about meaningful and lasting change.

Music

Drawing

Singer, songwriter, and musician Joy Askew describes her music as part of her animal activism. Having watched the film Peaceable Kingdom, she wrote her song ‘Poor Man’s Greed’, spurred on by the suffering she had witnessed. Not all of her songs are explicitly related to her activism, but they are nonetheless shaped by her commitment to animal rights, the environment, and veganism. She sings with conviction and passion, offering thought-provoking lyrics that often have an emotional impact. Her song ‘Walk the Dog’ is about her experiences protesting foie gras. It draws on comments made by those passing by and explores the temptation to turn away from unpleasant truths, as well as themes of hypocrisy and defensiveness.

Sue Coe is among the most well-known artists working for animal rights. As well as engaging with a range of other social justice issues, she has spent a lot of time in slaughterhouses armed with her sketch pad, capturing what she witnesses and making those images public. While some may see her work as overtly graphic, for Coe and others her art is important in compelling others to ‘bear witness’ to animal suffering. In this way, hidden facts are brought into focus, which some might see as the first step towards addressing an issue.

Film The Ghosts in our Machine follows photojournalist Jo-Anne McArthur as she travels the world creating images of both captive animals and animals who have been rescued. This film strikes a balance between highlighting the plight of animals and the issues we have to address, as well as the positives of farm sanctuaries and rehomed animals. This film went hand in hand with an 18 month global outreach and engagement campaign, as part of the overall goal to “change hearts, minds, and behaviour.”

Photography Long-time vegan Derek Pashupa Goodwin uses photography to promote veganism. His work seeks to show the individual lives of farm sanctuary animals, exploring the world from their perspective by taking most of his images at their eye level. His art is a celebration of the individual lives of the animals. Derek says, “I began photographing sanctuary animals in 2001 to contribute to the vegan movement with my photography skills. Over time I have found spending time with the animals to be very meditative, and that helps me to portray them in a way that shows their spirits and takes viewers beyond their preconceived notions of who the animals are. I connect with each of them as individuals, and it strengthens my resolve to advocate for them.”

Winter 2015 | The Vegan 9

Interview

A picture of compassion Chantal Durocher uses her artistic skills to raise awareness of vegan issues and support animal rights causes

When did you go vegan? A few years ago, I saw a post on Facebook saying that there is more animal suffering in a glass of milk than in a steak. It really caught my attention, and I did some research and discovered the truth of the dairy industry. My husband and I watched the documentary Earthlings, and that was it. We have been vegan since then. There are now so many alternatives and options that it was pretty easy to make the transition. Being vegan is a daily joy, and I feel like a stronger person than before. What kind of art supplies do you use? Even though I live in Panama, it is very easy for me to find vegan art supplies. I draw with plant charcoal, then I fix the drawing with Krylon Fixative, which is vegan. I paint on organic linen or hemp, and only use synthetic brushes. I use Winsor and Newton fine colours, and I do my own colour mixing. I also use Pentel pastels – they contain no animal ingredients and are not tested on animals. What does your work day look like? A normal day for me begins with a short meditation. Then, I usually take our rescue dogs for a walk on the beach, and a swim in the river. After that, we wash all the dogs, because the salt and the sand is bad for their skin. Then I have breakfast, answer emails, do a bit of social media activism and go to the studio. After that, I don’t see time passing. I can spend up to eight hours painting. At the end of the day I love to take the dogs out again to play in the waves, and have a walk. I go into town maybe once a month. I much prefer a peaceful environment, so I feel very lucky to be able to live here, away from all the activities of the city. 10 The Vegan | Winter 2015

Tell us about your rescue dogs When my husband and I moved to Central America in 2008, we faced a new reality ... the fact that there are many abandoned animals, and no government shelters. We decided to do what we could to help. First we met two abandoned female dogs, and decided to take them in. After that another one arrived, and another one … in 2011 we were living with 12 dogs. Then somebody left a box in front of our house with two beautiful puppies, full of ticks and fleas. What could we do but bathe them, treat them, and adopt them. It is a lot of work to take care of so many dogs, but when I look at them, all healthy, happy and loved, it brings me so much joy. What message does your art promote? I paint oversized portraits of animals because I want my work to reflect the fact that animals should have a big place in our society. Animals are far too often left behind, and I want to bring them into the forefront of everyone’s minds. I want them to be admired and loved as much as I love them. People should love them for what they are – beautiful, peaceful sentient beings that want to live and not suffer, just like us. I use my portraits to show their peaceful nature, and their innocence, and hopefully send the message, “Please stop hurting us.” I want to raise awareness that these beautiful beings are here with us, not for us. Do you take part in any other kind of vegan activism? Because I became vegan after seeing a post on social media, I want to give back what I received by posting vegan news and discoveries. I share my knowledge about how animals are treated in the hope that others will become vegan.

1 Chantal and a few of her beloved adopted companions 2 Chantal spends up to eight hours a day painting 3 This piece highlights the cruelty of the dairy industry

Interview

1 Winter 2015 | The Vegan 11

Interview

2 I also give paintings to organisations that denounce animal cruelty, to help them to raise money. It is a small contribution, but it makes me really happy to know I can help even a little bit. How do you combat activist burnout? Some days, I feel insignificant in the face of the amount of work we have to do. But I have a lot of friends all over the world, who do wonderful things to help animals, so when I think about that it gives me hope and happiness. It is the animalsâ&#x20AC;&#x2122; suffering that gives me the boost to create, to try and change things. I feel I really have to do something. I am lucky enough to live on the beach, and so when I really want to change my ideas, I go for a swim with my doggies. What is your advice to others who wish to promote veganism? I think each of us has a different approach, and that is only a good thing. Some people will be touched more by art, others by movies or pictures, and others by books. I think that every effort, as long as it is a peaceful one, is worth it. And I really believe that one day, not too far from today, people will understand the truth. 12â&#x20AC;&#x201A; The Vegan | Winter 2015

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Recipes

Winter warmers Comfort food with a twist from Aine Carlin’s Keep it Vegan

Shepherdess pie with sweet potato topping Directions Heat the oil in a large frying pan and add the leek, parsnip, carrot, celery and herbs. Season and gently sauté until the vegetables begin to soften. Add the garlic and half the balsamic vinegar. Season and cook for 10 minutes before adding the chopped tomatoes, purée and 100ml water. Season again and add the remaining balsamic vinegar, the Marmite, sugar and a splash of water. Simmer for 20 minutes, adding a little more water now and then to loosen the sauce and crushing the tomatoes further with the back of a spoon. For the mash, bring a large pan of salted water to the boil, add the potato chunks and simmer for 15-20 minutes or until the potatoes are soft. Drain and mash with the vegan margarine. Season and stir through the mustard and dill and return to a low heat. Keep stirring until the potatoes are dry and firm – around 5 minutes. Take off the heat and set aside. Preheat the oven to 180˚C/gas mark 4. Drain and rinse the lentils, and add to the tomato sauce. Add the frozen peas to the sauce and cook for a further 5 minutes before transferring to a 19cm baking dish. Spoon the mash on top, ensuring the lentil mixture is completely covered in potato. Bake in the oven for 25-30 minutes or until bubbling. Remove from the oven and allow to cool for 5-10 minutes before serving. 14 The Vegan | Winter 2015

Ingredients 1 tsp olive oil 1 small leek, finely chopped 1 parsnip, diced 1 carrot, diced 1 celery stick, sliced 1 tbsp herbes de Provence 2 garlic cloves, finely chopped 2 tbsp balsamic vinegar 1 x 400g can chopped tomatoes 1 tbsp tomato purée 1 tsp Marmite 1 tsp sugar 1 x 400g can green lentils 150g frozen peas Salt and freshly ground black pepper For the mashed sweet potato 4 sweet potatoes, peeled and chopped into small chunks 1 tsp vegan margarine 1 heaped tsp Dijon mustard 20g dill, roughly chopped

Nectarine, blueberry & almond crumble Directions Ingredients Vegan margarine, for greasing 4 nectarines, halved and stoned 150g blueberries 3 tbsp granulated sugar 1 tsp vanilla extract Dairy-free custard, ice cream or cream, to serve For the crumble 150g plain flour 75g ground almonds Pinch of salt 1/2 tsp baking powder 50g vegan margarine 40g flaked almonds, toasted 2 tbsp sugar

Preheat the oven to 180˚C/gas mark 4. Lightly grease a baking dish, approximately 20 x 30cm. Place the nectarines, cut side down, in the dish. Evenly sprinkle the blueberries and sugar over the nectarines and drizzle with the vanilla extract. In a medium mixing bowl, combine the flour, ground almonds, salt and baking powder. Add the margarine and lightly rub into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs. Gently stir through the flaked almonds and half the sugar. Disperse the crumble evenly over the fruit before topping with a final dusting of sugar. Bake in the oven for 25-30 minutes until the fruit begins to bubble over the crumble and the sugary top has become golden. Allow to cool for a few minutes before serving with dairy-free custard, ice cream or cream – or all three!

Winter 2015 | The Vegan 15

Recipes

16â&#x20AC;&#x201A; The Vegan | Winter 2015

Recipes

Macaro-no cheese with crispy kale Directions Ingredients 1 x 750-900g butternut squash, halved and deseeded 200g full-fat coconut milk 1 scant tsp Dijon mustard 1/2 vegetable stock cube 1 tsp cider vinegar 250g macaroni Salt and freshly ground black pepper For the crispy kale 1 tsp olive oil 150g kale, torn into bite-size pieces 1 tsp sea salt flakes

Preheat the oven to 200˚C/gas mark 6. Place the squash, flesh side down, in a roasting tin and pour in about 100ml water. Bake in the oven for 1 hour or until the flesh is completely soft. Leave the oven at the same temperature to cook the kale later on. Set the squash aside to cool slightly before scooping out the flesh with a spoon and blitzing with the coconut milk to a smooth purée in a blender. Pour the purée into a saucepan and bring to a gentle simmer before adding the Dijon mustard, crumbled stock cube and cider vinegar. Season and add a little water to loosen the sauce. Continue to simmer for a further 20 minutes until it thickens and turns pale yellow. Bring a large pan of salted water to boil. Add the pasta and cook for just slightly under the recommended time. Whilst the pasta is cooking, rub the olive oil all over the kale pieces. Spread out over a baking sheet and bake in the oven for 8–10 minutes or until completely crisp. Sprinkle sea salt flakes over the top. Drain the macaroni and transfer to the pan of squash sauce. Stir to combine and heat through gently on a low heat for about 5 minutes. Serve in heated bowls and top with the salty, crispy kale.

Taken from Keep it Vegan by Aine Carlin Published by Kyle Books, priced £14.99 Photography by Ali Allen

Winter 2015 | The Vegan 17

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Events

Events Tampa Bay Vegfest Saturday 7 November, 10am – 5pm Cotanchobee Fort Brooke Park, 601 Old Water Street Tampa, Florida, USA tampabayvegfest.org Dorchester Vegan Fair Saturday 7 November, 10.30am – 3.30pm Municipal Buildings, High Street East Dorchester, Dorset, DT1 1HF dorsetveganevents.co.uk/dorchester-vegan-fair Allergy and Free From Show North Saturday 7 – Sunday 8 November, 10am – 4pm Exhibition Centre, Kings Dock, Liverpool, L3 4FP allergyshow.co.uk/liverpool Northamptonshire Vegan Fayre Sunday 8 November, 12pm – 4pm Pine Tree Farm, London Road Little Irchester, NN8 2EH facebook.com/events/701350769991386 Food Matters Live Tuesday 17 – Thursday 19 November ExCel London, Royal Victoria Dock, 1 Western Gateway, London E16 1XL foodmatterslive.com

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VegFest Scotland Saturday 5 – Sunday 6 December, 11am – 7pm Saturday and 10am – 5pm Sunday SECC, Exhibition Way, Glasgow, G3 8YW vegfestscotland.com

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info@vegshoes.com Winter 2015 | The Vegan 19

Activism

Finding hope

Meet Emaline Delapaix, a vegan independent singer, songwriter and musician

ince I was a small child I always felt closer to animals and nature than humans. I grew up in Australia, and there were always a lot of animals around as my mother used to take them into our home from the local shelter. Once we even cared for a penguin and a cockatoo! When I was younger it felt like Australia had a huge meat culture, but I slowly became conscious of the fact that eating meat wasnâ&#x20AC;&#x2122;t right. I became vegetarian while sitting in a co-op in New York State, reading a pamphlet about a farmed cow who had a broken leg which was left untreated until her death. After that it was only a matter of time until I eliminated animal products from my diet, and finally became vegan.

20â&#x20AC;&#x201A; The Vegan | Winter 2015

Activism

It is important to remember that there are so many people campaigning to make positive changes for the animals Healthy body, healthy mind After a depressive episode and following a physical illness I decided I needed to make some very big changes in my life. I wasn’t making music, couldn’t play any instruments and didn’t like anything about my life. On Christmas day, my adopted cat Reece and I moved to a caravan in rural Germany. I chose to do this because it was cheap, and I would be able to strip everything back to basics and find out what made me happy. I taught myself to play piano, acoustic guitar and the baby Celtic harp. Becoming vegan came about at the same time as becoming a full-time musician and making a living from music for the first time. After I became vegan I felt lighter, gentler and definitely healthier. I decided to create the most nourishing diet I could, removing many processed foods and focusing a bit more on raw food. I did a lot of research into diet and mental health, and there are many studies showing that raw plant foods can help the brain if you are suffering. Now when I start feeling down, foods such as broccoli and green juices play a big part in bringing my mood back up again. I grow a lot of vegetables in my small garden, and also love foraging for dandelion and nettle to make syrups and salads.

Inspiring change through music A few years ago I wrote ‘Seal Song’, a song about seal hunting, for a Sea Shepherd benefit. The chorus of my song ‘One of Us’ is addressed to all the animals, and it says, “There are some of us who fight for you.” It is important to find hope, and to remember that there are so many people campaigning to make positive changes for the animals. In March 2016, I will be touring England and Scotland. I am booking dates now, so if you want to book me for a show you can find out more at emalinedelapaix.com or facebook.com/ emalinedelapaixmusic.

Winter 2015 | The Vegan 21

Campaigns

Launching Grow Green Dr Lorna Marques-Brocksopp outlines our campaign to tackle climate change at its root

n autumn 2015, we launched our Grow Green campaign based on our report, Grow Green: Tackling climate change through plant protein agriculture, which was first made available in September at the Labour Party Conference in Brighton. We suggest that the UK government should provide incentives for farmers who wish to transition away from farming with animals to farming plant-based protein. Global warming. Climate change. Greenhouse gas. How often do we hear these words as part of a sustainability discourse? When we do, these terms are often used in conjunction with ‘energy saving’ talk – turning off the tap when we brush our teeth, using energy-saving lightbulbs, hopping on a bike instead of taking the car. As readers of The Vegan, you may already have sustainable lifestyles, and may be aware of just how much the farm animal industry contributes to climate change. It seems, however, that our government is not. The animal farming sector’s impact on climate change has been persistently neglected, in both policy and practice. In other sectors such as waste, transport, and energy, greenhouse gas reductions have been attempted through varying means such as taxes, incentives or subsidies. However, the animal farming sector has enjoyed an unprecedented freedom to carry on with ‘business as usual’. Due to The Climate Change Act 2008, the UK has a legal commitment to cutting greenhouse gases. However, current government incentives to reduce waste, encourage recycling and charge for single-use carrier bags will not help meet these critical reduction targets. Reducing the emissions produced by the animal farming sector could significantly contribute to meeting this goal. Indeed, it is precisely within the agricultural sector that seeds for change can be sown.

22 The Vegan | Winter 2015

TACKLING CLIMATE CHANGE THROUGH PLANT PROTEIN AGRICULTURE

www.vegansociety.com

An alternative for farmers Among those who are most affected by climate change are the very producers of the industry – the farmers. Thousands of farmers and workers are forced to leave the industry each year because of the low prices they receive for their produce and the increasing environmental problems associated with climate change. The Vegan Society has therefore launched a new campaign – Grow Green. Here we call for the replacement of UK livestock products with organic plant protein crops. This would not only open new food markets in an era of climate change, but would also reduce the threat to global food security. Currently, around a third of UK agricultural land is used for crop farming. Most UK-grown protein crops are fed to farmed

Campaigns

Grow Green represents a political call to move towards a world which is fair for animals, humans and the environment

animals, either in the UK or abroad. Meanwhile, the UK animal farming industry imports large quantities of plant protein, often from countries where resources are scarce. Growing these crops ourselves can offer a positive alternative livelihood for farmers, with lower and more stable input costs. Furthermore, by supporting farmers to grow protein crops for human consumption the government would also be sending out a clear public health message: that a plant-based diet provides multiple health benefits, and can tackle many of the main diseases facing the UK population.

Animal farming in the agriculture sector is akin to fossil fuel in the energy sector. This has not yet been fully recognised. Change is needed, urgently

A growing trend: Reducing meat In 2013, a YouGov poll found that 25% of

The Vegan Society welcomes this trend.

The livestock sector’s impact on climate change

industry, the globally increasing demand for dairy

respondents said they had reduced their meat consumption over the previous year. They also

However, the society’s vision remains a world in which humans do not exploit any other

has been virtually ignored for almost a decade. Unlike other sectors such as waste, transport,

and meat products, the historical links between consuming meat and social status or the idea of

found a higher percentage of people (34%) saying they were willing to consider eating less

animals. The educational charity promotes a diet and lifestyle, which seeks to exclude – as

and energy from which GHG reductions have been attempted through varying means such as

what makes ‘good’ nutrition.

meat in the future, compared to those who were not willing (30%). As this illustration shows,

far as is possible and practicable – all forms of exploitation of, and cruelty to, animals for food,

taxes, incentives or subsidies, the livestock sector has enjoyed an unprecedented freedom to carry

there were many different reasons for wishing to reduce meat intake. This figure was maintained in 2014 (35%), indicating considerable interest among a large section of the population.

clothing or any other purpose; and by extension, promotes the development and use of animalfree alternatives for the benefit of humans, animals and the environment.

on with “business as usual”.

10%

20%

30%

Health reasons Provenance Reducing carbon footprint Other environmental concerns Global food security Adapted from original source Adapted from www.eating-better.org/uploads/Documents/Let’sTalkAboutMeat.pdf

Grow Green: Tackling climate change through plant protein agriculture

It is precisely this deforestation which is one of the key reasons for biodiversity threats and species extinctions. A report commissioned by the FAO, USAID and the World Bank (1997) concluded that industrial livestock production contributes to deforestation and species loss through “its demand for concentrate feed, which changes land use and intensifies cropping. The production of feed grains, in particular, adds additional stress on biodiversity through habitat loss and it damages ecosystem functioning”.39

This campaign has set a precedent of a government initiative that encouraged people to eat a certain type of thing: their leftovers. Considering the multiple benefits of plant-based sources of food, when will policy makers develop a similar initiative that encourages us to consume more green protein?

Grow Green: Tackling climate change through plant-protein agriculture

Biodiversity threat Deforestation overseas is driven by the expansion of pastures and growing crops fed to an estimated 65 billion cows, pigs, chickens and other land38 animals killed for food and other human uses, each year worldwide.

change and the importance of reducing GHGs over the next few decades makes the reduction of meat production in countries such as the UK an essential solution.

Love Food Hate Waste151 was a successful national campaign implemented at a local level by local authorities across the country. A variety of attractive campaign materials – ranging from recipes showing how to prepare meals using leftovers, to tips on how to prevent food waste – were designed and made available for free to members of the public. The political will to raise awareness of a problematic topic such as excessive food waste, and the ability to do it appropriately, showed positive results: food waste has been cut by an impressive 21% since 2007, saving UK consumers almost £13 billion over the five years to 2012.

Concern for food quality or safety

However, the magnitude of the threat of climate

Love your green protein

To save money

The reasons for this could include a variety of factors such as pressure from a powerful

40%

Concern for animal welfare

Greenhouse gas emissions in the UK food chain

Despite this warning, nearly 20 years later, species are being lost at an unprecedented rate; in June 2015, a report led by the universities of Stanford, Princeton and Berkeley concluded that vertebrates were disappearing at a rate 114 times faster than normal and that the Earth has entered a new period of extinction.40 The study specifically cites the causes of this as climate change, pollution and deforestation: The evidence is incontrovertible that recent extinction rates are unprecedented in human history and highly unusual in Earth’s history. Our analysis emphasizes that our global society has started to destroy species of other organisms at an accelerating rate, initiating a mass extinction episode unparalleled for 65 million years. Ceballos, Ehrlich, et al (2015)41

58%

Direct emissions from the UK food system are between 19-20% of the current estimated consumption emissions.42 Of these, about 58% arise from the production of animal products which account for just over 30% of consumer energy intake. When estimated land use change emissions are considered, food consumption emissions rise to 30% of total consumption emissions.

The UK has a legal commitment to cutting GHGs. Indeed, The Climate Change Act 2008 makes the UK the first country in the world to have a legally-binding, long-term framework to cut GHG emissions by at least 80% on 1990 levels in 2050.43 Although the UK emissions inventory is regarded as a leading indicator of progress,44 the food system presents particular challenges for climate change policy focused on domestic emissions and targets: when land use change emissions are considered, about half of UK food chain emissions arise outside the UK (ibid).45 Accountability does not therefore end at our own shoreline. Furthermore, the UK is contributing significantly to global deforestation through its involvement in the global food economy, and crucially, expansion of agriculture is the biggest driver.45

Support the campaign We believe that animal farmers should be encouraged and supported to transition to farming plant protein. This would not only be beneficial for the environment and human wellbeing, but would signal a move towards ending the exploitation of, and cruelty to, other animals. Grow Green represents a political call to move towards a world which is fair for animals, humans and the environment. A world where animals are free to exist in their own right, free from exploitation and cruelty. A world where resources are utilised in a sustainable way to ensure all current and future generations are provided for. Grow Green puts veganism at the heart of the sustainability and food justice agenda.

Conclusion

Grow Green: Tackling climate change through plant protein agriculture

The ultimate goal of the Grow Green campaign is to make the government listen – and this is where we need your help. Please keep up to date with the campaign on our website and social media pages, and look out for our Grow Green petition. You could write to your MP, encouraging them to support the campaign, or make a donation to the campaign on our website. Our campaign report details specific recommendations for government policy and practice. The full report and executive summary can be downloaded at vegansociety.com/growgreen. Winter 2015 | The Vegan 23

Sport

Simply Exhilarating Climber, skydiver and BASE jumper Steph Davis discusses nutrition, compassion and trusting yourself in high-risk environments

24â&#x20AC;&#x201A; The Vegan | Winter 2015

Sport

ew could pursue a life so fearlessly on the edge while being as downto-earth as Steph Davis. A worldleading professional climber, skydiver and BASE jumper, Steph is the only woman to have climbed a 5.11 grade route without safety equipment, and the first woman to summit the 2685m icy peak of Torre Egger in Argentina. From her first climb aged 18 which left her feeling “lit up”, she continues to push herself to new heights in her athletic performance.

Living in the back of a converted van in Colorado while completing her master’s degree in English, Steph found herself becoming increasingly fascinated by and appreciative of her surroundings. Enjoying the need to adapt to nature, and being respectful of yourself and your environment, Steph sees rock climbing as a “metaphor for life.” Steph began skydiving in 2007 and soon became thrilled by BASE jumping and wingsuit flying as well as free-climbing, which involves no safety equipment. When asked how she keeps calm in such risky situations, she says, “I focus on breathing and clearing my mind, and I trust myself to make the right choices.”

Changing perspectives Steph made the decision to become vegan in 2003 following a boundless interest in the link between nutrition and athletic performance. “I tried four different eating systems, for a total of a year. At the end I did the Master Cleanse. After the cleansing fast, I ate what I wanted to eat, and after a few weeks I realised I was eating vegan. So I stayed with it, and was amazed by the results athletically.” Following a plant-based diet and remaining at the highest level of performance is not something that traditionalist climbers had previously believed possible. “Twelve years ago, people were generally very negative and unsupportive of veganism in general, and especially relative to climbing. Now it seems like most people know about the health and athletic benefits of

1 veganism. There are a lot of vegan climbers and athletes demonstrating the advantages of eating plant-based.” Since changing her diet, every aspect of Steph’s life has been positively transformed. “I’ve been vegan for 10 years now, and there’s nothing in my life that hasn’t become better as a result.” She attributes her abilities and powerful connection with her sport and surroundings to this new perspective. “To perform my sports and to stay alive in high risk environments, I need to be at top level athletic fitness. I also need to be highly attuned to the natural environment, and able to listen to myself and any outside messages. I have found that eating a vegan diet gives me optimum physical and mental awareness.”

Eating to thrive Steph’s vegan diet is as stripped back and naturalistic as her way of life. “I like simplicity and purity. That is very much in line with my eating style: whole foods, whole grains. Nothing processed, nothing pre-made.” Winter 2015 | The Vegan 25

Sport

Despite calling a whole range of locations home (including an octagonal cabin, a tent, and a converted van) Steph’s simplistic style of eating allows her to adapt her food to suit her environment wherever she may be. “I eat the same everywhere, except when I don’t have a refrigerator I don’t eat as many salads – that’s when I eat more broccoli and more durable vegetables and lentils. The beauty of vegetables and grains is that they don’t spoil quickly like animal products do. I use powdered soymilk too when I’m in a more backcountry environment.” After a day’s training, Steph creates inspired and delicious vegan dishes, many of which can be found in the recipe section of her website. “Right now I’m really into fermentation, so I’ve been making kombucha tea, and kim chi, a vegetable side dish. For dinner, I love a big salad with grilled tofu and shredded yellow beetroot and carrots. Or a stir-fry with ginger, garlic, serrano pepper and tofu, or broccoli and shitake mushrooms with brown rice.”

Compassionate choices A long-standing campaigner and advocate for animal rights organisations, a profound respect for animals has been a significant part of Steph’s life for as long as she can remember. One fundamental reason Steph remains vegan is her awareness of the need for sustainable, ethical farming practices. “A vegan diet keeps consumer 26 The Vegan | Winter 2015

dollars out of the marketplace that supports factory farming, which I believe to be evil.” Closer to home, Steph has adopted two strays as her beloved companions. “Mao is a little black cat who came in through the dog door one day, announced his name, and has been here for about six years. Cajun was found starving on the Navajo reservation as a puppy, and she is about four and a half.” Cajun is Steph’s reliable companion on her adventures. “She runs down from the top of the cliff when I BASE jump, and meets me at the bottom.”

Best foot forward Steph teamed up with climbing shoe company Evolv in 2012, working to create a vegan shoe that is suitable for a variety of terrains. “They are releasing a line of all vegan climbing shoes this season to include my shoe, the vegan Addict slipper. They have put a lot of energy into vegan shoes, and have been very supportive!” Steph Davis is a pioneering vegan athlete from a breath-taking area of extreme sports. The way she emanates such positivity and focus in response to extreme situations is truly inspiring. To find out more about Steph you can follow her adventures on Twitter, Facebook and Instagram or explore her story and blog further at stephdavis.com. By Charlotte Willis and Elena Orde

1 Steph and Cajun rescued companion 2 New perspectives: Steph is also an avid wingsuit flyer

Volunteers

Active Vegans Alex Douglas, Volunteering & Engagement Manager As we settle into autumn, memories of summer vegan outreach begin to fade. Read on to remind yourselves, and see what groups and volunteers did over the summer. It is now World Vegan Month, and our office celebration will most likely involve a good cake-break! I’m looking forward to hearing what all you active vegans have been up to, especially on World Vegan Day – let me know how you celebrated by emailing volunteer@vegansociety.com.

Milton Keynes Vegans’ group outreach Milton Keynes Vegans attended the Loveliness Festival this summer, a free family-friendly music and arts festival with performances, craft workshops, dance and comedy. They hosted a large vegan education stall, which included several tables boasting a mixture of literature and food. The group had many donations from Vegan Society Trademark holders including Bute Island, VBites, and Pana Chocolate. This allowed the group to organise a raffle and give out lots of delicious free samples. Daria from Milton Keynes Vegans says, “The stall received a very positive reaction indeed. Most attendees were non-vegans, and so it was a great opportunity to plant vegan seeds, talk to people and surprise them with the excellent taste of the food. We also managed to get a vegan real ale on cask at the mobile bar. It was the first to finish, of course!”

Sunny barbecue success It’s been a great year for Norwich Vegans as they continue to do more vegan outreach and gain popularity in the area. As well as their busy monthly pop-ups (so busy they’ve had to hire an 28 The Vegan | Winter 2015

extra room!), the group hosted a sunny barbecue for 80 people in July. Everyone pitched in, so the event included plenty of delicious home-made food – burgers, coleslaws, and even three flavours of ice cream. Norwich Vegans plan to celebrate World Vegan Month by organising a fun-packed evening, with everyone creating their own pizzas from an array of toppings and then enjoying a quiz night together. It sounds amazing – we wish we could all go!

Outdoor outreach Contact for London Veg*n Families, Amrit, has been using the summer months to get active outdoors. She took some of her neighbours on excursions to local animal sanctuaries for their open days. The children in particular loved it, with one child saying it was the best day out he’d had, and another who stopped eating animal products altogether after falling in love with the pigs. The rest of the group has also taken the opportunity to get outside with Amrit, setting up a stall with leaflets and home-made vegan food for passers-by to sample. One of Amrit’s biggest achievements has been connecting with a local GP who has arranged for a table at the surgery to display vegan leaflets for patients to take away. Amrit says, “It’s rewarding to know patients are reading these leaflets while they wait for their appointments. I have to top up at least twice a week!” I’d love to see more leaflets and posters in places where people will pick them up to read while they wait. If you’d like to display any Vegan Society leaflets and do some outreach for veganism, email leaflets@vegansociety.com and we’ll post some out to you.

Strathclyde Vegan Society reform An old university society has been reformed at Strathclyde University in Glasgow. Strathclyde Vegan Society had been loosely set up two years ago but didn’t continue, so a few vegans got together before the new term started to discuss re-launching the

Volunteers

1 Trips to farm animal sanctuaries are a hit with children 2 Barbecues are a fantastic outreach tool! 3 Norwich Vegans group has gained many new members

society. They discovered that there are many vegans who are enthusiastic about having a forum to meet others, and vegan-curious people who want to find out more about the lifestyle. The society demonstrated their resourcefulness by attending Strathclyde’s Freshers Fair despite not being allocated a stand, turning an unused table into a SVS stall. They had a great time, chatting to lots of visitors and signing up 30 new people interested in the society. The team are excited about the society’s relaunch, saying “We are really happy about the turnout and looking forward to what the society can bring to the campus.” They have already made a good start by meeting with the university’s Catering Services Manager to discuss having more vegan lunch options. The meeting was a success, with Arta saying that the manager “was very happy to help and even suggested creating a vegan pop-up restaurant at one of the branches that would demonstrate vegan cooking and how delicious and easy it can be!” This is great practical outreach that you can do in your own universities to encourage more vegan options on campus. If you’d like any advice about starting your own university vegan society, email volunteer@ vegansociety.com. You could also get in touch with one of the many university groups across the UK to pool knowledge and ideas.

Art is a beautiful way to express our feelings. By being vegan, we can be a voice for the voiceless and if we combine the two, it can be a very powerful way to show others how we can be more compassionate. TeenVGN has recently taken on another team member, Lucy, who just so happens to be a phenomenal artist and photographer. Her work will be used in creating new Teen VGN merchandise. Keep your eyes peeled for T-shirts, tote bags and more on our webshop. Visit teenvgn.com/ apps/webstore. Some also believe that being handy in the kitchen is an art form and we believe so too. Some of our favourite food bloggers include Little Miss Meat Free, Vegan Family Recipes, One Lucky Rabbit and Charli Noms. Check them out – their food pictures will leave your mouth watering. Do you have a hobby that you consider an art? Tell us about it! Tweet us a picture @teenvgn or email hello@teenvgn.com and you could win a selection of our brand new stickers and badges. Winter 2015 | The Vegan 29

Volunteer of the Winter

Introducing Charlotte Willis, a self-confessed foodie and fitness fanatic who volunteered as part of our Communications team this September. A friendly and enthusiastic addition to the office, Charlotte was a pleasure to work with, helping out with research, writing, proofreading and editing.

Charlotte will be greatly missed in the office

What were your reasons for going vegan? I’m a relatively new vegan, having made the transition just over a year ago. Finding veganism came at a real turning-point in my life. I decided to make some big changes, to treat my body with more care, focus on improving my health and happiness and become a more positive person. Going vegan has honestly been the best decision I have ever made. My confidence and athletic performance have drastically improved – becoming vegan has bettered every aspect of my life. How did you find out about The Vegan Society? I first heard of The Vegan Society when I was doing some research into healthy vegan diets before I made the switch. The website was full of really useful and practical information on dietary requirements and plant-based sources of nutrition – it really helped open my eyes to the benefits of veganism. I also loved the fact that you can connect with others, and be inspired by their stories.

30 The Vegan | Winter 2015

What made you decide to get involved? I am a budding nutritional journalist and food writer with some seriously high career ambitions, and I really wanted to get involved with The Vegan Society to help them to raise awareness of veganism while also gaining some experience in a professional workplace. There is plenty of speculation, misrepresentation and misunderstanding about what it means to be vegan, and I wanted to get involved with the society to help dispel rumours and stereotypes. I want to set the record straight, and show that vegans are strong and educated. What kind of tasks did you take on? I was given a range of tasks from the Communications team, including writing an advisory piece for first-year students on becoming vegan on a tight budget, writing a recipe book review (see page 38) and working on various other small pieces. The most enjoyable task was a blog post I wrote on vegan athletes. As a regular gym and strength-trainer, this is something I feel very passionate about. What was the highlight of your time at the office? For me, the best aspect of the placement was meeting the staff and volunteers. It was incredible to work alongside others who shared and enriched my personal passions. The team trusted and supported me throughout, and I felt that my work was truly valued and respected. It was such a confidence boost and a fantastic opportunity.

Who cares about older vegans and vegetarians?

We do!

Vegetarian for Life, 83 Ducie Street, Manchester M1 2JQ. Email: admin@vegetarianforlife.org.uk Tel: 0161 257 0887 VfLUK @VfL_UK

www.vegetarianforlife.org.uk

Registered charity number 1120687

Classifieds

FOX HALL VEGAN B&B at PRIZET STABLES, Helsington, Kendal, Cumbria, LA8 8AB 4 En-suite rooms in vegan family home Evening Meals available, mostly organic Special Diets catered for Children and babies very welcome Good local walks Residential Vegan Cookery Courses 2 miles south of Kendal, South Lakes Tel: Sylvia or Chris on 015395 61241 Email: fox.hall@btinternet.com Website: www.fox-hall.co.uk

Discount card Want to advertise here? Contact advertising@vegansociety.com for more information.

â&#x20AC;&#x201A; Winter 2015 | The Veganâ&#x20AC;&#x201A;31

Classifieds

The holder of this card is entitled to a variety of great discounts at participating businesses.

Valid from: 01 November 2015 Until: 31 January 2016 Reference code: WINTER2015 www.vegansociety.com

32â&#x20AC;&#x201A; The Vegan | Winter 2015

Arts

Vegan Craftivism

raftivism, to me, means gentle activism through thoughtprovoking craft. The term was coined by Betsy Greer, and describes how the simple act of crafting (embroidery, cross-stitch, knitting, crotchet etc) can be turned into a means of speaking up for a specific movement or issue. The great thing about craftivism is that you can do it to make a statement or help someone, no matter where you are. I knew I wanted to do something to speak up for nonhuman animals. It was around this time that I began knitting for charity. My first vegan project was making a sweater for a rescued hen in the UK. I made another for an elderly hen in a sanctuary in Florida, USA. I went on to create knitted rescue nests (pictured above), mats for shelter cats, and pouches for abandoned joeys in Australia. But I still wanted to do more. There are many amazing craft projects, addressing issues from feminism to fair wages, but I could find none addressing the exploitation of nonhuman animals. I decided to create my

own, and that is how my online project and blog, Vegan Craftivist, came to life. I wanted to give people the chance to take part in activism from their living rooms. Using your hands to create something to speak up for others, or making something with basic tools that will provide warmth or relief to someone, is one of the most rewarding things you can do. One of The Vegan Craftivist’s projects has been collecting 4x8 inch embroidered banners which bear the message of what made each individual go vegan for the animals. When I created my own banner, it had been about seven years since I chose the vegan lifestyle. I contemplated my reasons for making such a life-changing decision. Finding a single sentence to describe this proved to be an exercise in meditation. I realised that ultimately, my reason for being vegan is because I truly believe other animals’ lives matter as much as ours.

Simple crafting tools can become a means to give voice to the voiceless I also want to show crafters that they can make beautiful creations without adding to any animal exploitation. In 2015 there are so many options – I can knit something from algae-based yarn if I choose to! Cotton, bamboo, corn and pine are just a few other alternatives to wool. Anyone can join the project, whether you are new to crafting or a textiles expert – all banner submissions are welcomed. My goal is to collect at least 100 banners created by vegans all over the world. These will be sewn together to create a large united banner to get people to think why others go vegan, and why they can too. Please visit my Facebook page at facebook.com/vegancraftivist or email vegancraftivist@gmail.com to find out how you can get involved. By Julia Feliz Winter 2015 | The Vegan 33

Nutrition The glory of greens Dr Joel Fuhrman, who specialises in disease prevention, has created a clever acronym to help his patients to remember to include lots of nutritious elements in their daily meals. He says that by incorporating these “G-BOMBS” (greens, beans, onions, mushrooms, berries and seeds) you are sure to have the most nutrient-dense diet possible. It’s no accident that greens are at the forefront of these recommendations.

Rich in Nutrients Popeye was certainly right in his high regard for green leafy vegetables! They are densely packed with nutrients that many consider including plenty in their diet to be a number one priority. Dark green leafy vegetables include vitamins C and K, the minerals iron and calcium, and are also an excellent source of fibre, folate, carotenoids and antioxidants. According to the American Institute for Cancer Research, the carotenoids in dark green leafy vegetables “can inhibit the growth of certain types of breast cancer cells, skin cancer cells, lung cancer and stomach cancer.” Regularly rotating a variety of greens such as rocket, spinach, leaf lettuce, kale, collard greens, romaine lettuce, chicory, broccoli and Swiss chard will keep you busy for months when experimenting with healthy delicious recipes.

Convenience Not only are greens an extremely nutritious choice, but believe it or not, they are also a very flexible meal option because they are suitable at any time of the day. Green smoothies will give you a fantastic boost in the morning and they’re 34 The Vegan | Winter 2015

also easy to make, which is why many consider them the perfect breakfast. “My breakfasts are typically green smoothies (parsley-mint-mangostrawberry-white tea-lemon-ginger-flax) during the warmer months,” says Michael Greger, MD, who recommends green vegetables as highly protective elements in a vegan diet.

Low in Calories Green leafy vegetables are a bit of a miracle food for those interested in cutting calories, simply because you can fill up on large portions of greens without packing on the pounds. A large green leafy salad sprinkled with a portion of your favourite beans, nuts or seeds makes a gorgeous low calorie meal that will also provide plenty of energy for the rest of the day. Adding one to two teaspoons of pure olive oil or organic rapeseed oil when cooking will give the body the small amount of dietary fat that it needs to absorb the carotenoids and vitamin K. Adding avocado, olives, tahini, or a small amount of low-fat salad dressing to uncooked greens also helps to increase absorption. With so many benefits, it’s clear that green leafy vegetables are a true treasure when it comes to maintaining a healthy vegan diet. Whether you choose to load up on greens from your local organic farmer, plant a handy selection in your allotment or back garden, or even pack your freezer with lots of frozen options, it’s vital that you include these nutritious vegetables in your weekly meal plan. Your body will surely thank you for years to come. By Dr Terri Holloway

Beneficiaries for Life

Please remember The Vegan Society in your will For a Legacy Guide please call us on 0121 523 1730 www.vegansociety.com

Shoparound

Little Valley Brewery Little Valley Brewery, founded in 2005, is based just outside Hebden Bridge in West Yorkshire. The brewery boasts an impressive portfolio of 10 organic beers, all registered with the Vegan Trademark. In particular, Ginger Pale Ale and the Vanilla Porter are perfect for the festive season, made with fresh ginger and vanilla pods that are hand-peeled on site. Widely available, these beers proudly display the Vegan Trademark and can be picked up in selected Booths, Waitrose, Sainsbury’s, Morrisons, Co-op and independent stores. For more information visit littlevalleybrewery.co.uk.

Shoparound Shop with confidence for products registered with our trusted Vegan Trademark

Tofurky American company Tofurky have widened their distribution, bringing eight of their bestselling products across the Atlantic and straight to UK refrigerators. These products include oven roasted, hickory smoked and ham deli slices; Italian, kielbasa, spinach pesto and chick’n apple sausages; and smoky maple tempeh bacon. This winter we will also be seeing a stuffed Tofurky roast with savoury herbed gravy being launched just in time for the festive season! These products can be purchased throughout the UK at health food stores. For more information visit tofurky.com. 36 The Vegan | Winter 2015

Lavera As the weather changes our skin can often struggle to adapt. The good news is that Lavera and their range of four vegan organic lip balms can help to prevent chapped lips and keep your skin protected. The Classic balm uses organic aloe vera to maintain skin’s moisture balance while jojoba oil protects and intensively cares for lips. Repair balm uses pomegranate extract and Brazil nut oil to heal dry and cracked lips. You can find these lip balms at health stores around the UK or purchase online at pravera.co.uk/lavera-natural-cosmetics.

Shoparound

Gambardeli Gambardeli are a new UK-based company providing meat-free steaks, steak-style strips, slices and medallions. Retailing at less than £5 a pack, they are an artisan alternative to similar products on the market. Made from two simple yet high-quality ingredients, wheat protein and naturally brewed soya sauce, this product is not only free from all animal products but also GMOs and additives. We think they are ideal for adding to stir-frys, including in sandwiches, baking into pies or barbequing with veggies. For more information visit gambardeli.co.uk.

Lincoln’s Lunchbox Born from a desire to hand make tasty, wholesome and healthy dog treats, Lincoln’s Lunchbox have launched a vegan dog biscuit range registered with the Vegan Trademark. They believe that their high-quality, nutritious cookies will not only provide a treat but also benefit the health and wellbeing of companion animals, without causing harm to other creatures in the process. With an ever-expanding range, their biscuits include Coconut & Kelp, Banana & Oat, Peanut Butter & Cinnamon, and Apple & Rosehip. Priced from £1.99 to £3.99, the product and more information can be found at lincolnslunchbox.com.

Zuii Organic New Vegan Trademark holders Zuii Organic have developed their Vegan Flora Mascara. The unique formula was developed to enhance natural lashes, offering professional smudge-resistant performance without the use of animal ingredients. Enriched with organic carnauba wax, this mascara also helps condition, nourish and regenerate lashes. Using rose essential oils to gently perfume the product, its lightweight formula is perfect for those with sensitive eyes. Choose from five beautiful shades: Granite, Earth, Bronzite, Emerald and Lapis. For more information, to find stockists or to purchase the mascara visit zuiiorganic.com. Winter 2015 | The Vegan 37

Your Views

Your views Conscious campaigning A big thank you to The Vegan for Helen Long’s Conscious Campaigning piece. Helen’s remarks on intersectionality can’t be reiterated enough. I was enabled to go vegan by the work of Dr A Breeze Harper (Sistah Vegan), who critiques racial and other injustices in movements such as veganism. I was upset to see some fellow white vegans on the wonderful Facebook post by The Vegan Society on “100 Black Vegans”, suggesting race was not relevant to veganism, or that it was ‘racist’ to highlight black people. Privileges such as whiteness can obscure that oppressions are multifaceted. Becoming aware of one oppression should make us more concerned with other forms. Zanna In the last issue of The Vegan the article from Helen Long stood out. Principles such as gender and income equality are very important in veganism. It should not become a hobby for the rich and healthy. I am sure that The Vegan Society is working in an inclusive way and thinking of these issues. So thank you and keep up the good work! Maaike

Discussing orthorexia Orthorexia has recently been discussed in the media. It is an eating disorder in which “healthy eating” becomes more and more prescriptive. I suspect, and would like to open for discussion, that for some people suffering from orthorexia, “going vegan” is one step that they believe takes them towards their goal. I’d ask people involved in local groups to watch out for such individuals and – as sensitively as possible – to raise orthorexia for discussion with the group and with these individuals. Although the condition is in its infancy and treatment might be difficult to obtain right now, simply knowing of the condition is a step forward. Keir, Manchester Vegetarian and Vegan Group 38 The Vegan | Winter 2015

People with eating disorders generally need professional help. We ask our supporters to share our general guidance: anyone with health issues which may be related to diet needs to see an expert. In the UK, the fully regulated experts are Registered Dietitians. Eating disorders are a range of conditions that can affect someone physically, psychologically and socially and which may be associated with biological, genetic or environmental factors. While the diagnosis of orthorexia nervosa is not currently used by the UK National Health Service, the NHS offer some general advice on eating disorders. “Try not to give advice or criticism. Give your time and listen to them. This can be tough when you don’t agree with what they say about themselves and what they eat. Remember, you don’t have to know all the answers. Just being there is what’s important.” Amanda Baker, Senior Advocacy Officer

Your Views

Notices At our last AGM, members voted for comedian Sara Pascoe to be made an ambassador of the society. Following this, regretfully Sara decided to step down from this position.

World Vegan Day Romance The first of November, World Vegan Day, is a special day for animals, and for vegan activists like myself. In 2010, I started a one-member ‘vegan society’ in New Zealand. The Invercargill Vegan Society (INVSOC) has since grown to about 70 local members. On World Vegan Day 2011, we celebrated by planting a vegan memorial tree to symbolise the growth of veganism. For World Vegan Day 2012, I arranged radio interviews, newspaper articles, and vegan posters all across Invercargill. During this planning, a woman called Jenny Stone got in touch. Living 200 kilometres away, she had visited our city JUST to attend one of our Invercargill Vegan Society potlucks. For World Vegan Day 2012, Jenny asked if she could drive down to join in on our animal rights activism. With her help, we gave tofu to butchers, plant milk to dairy executives, and shared banana muffins out on the streets of our city, all with a shared sense of humour and fun. By the 1st of November 2013, Jenny had decided to move to Invercargill, to be a part of our vegan community. Jenny and I rented a house together, and planned vegan activism. On World Vegan Day 2014, the 70th anniversary of Veganism, Jenny and I were married underneath our memorial tree. Our wedding is forever linked to veganism, and our mutual love of animals. Each year we will continue working for a vegan world of respect, where all animals are equal.

2015 marks the centenary of Kathleen Jannaway, who worked for 12 years as General Secretary of The Vegan Society. With her husband Jack, Kathleen founded the Movement for Compassionate Living, to advance ecological veganism and their vision of “humans, at peace with themselves, with each other and with all living creatures.”

Have your say! Thanks for your great correspondences this quarter. For consideration in the next issue: Write Donald Watson House, 21 Hylton Street, Birmingham, B18 6HJ Email editor@vegansociety.com Facebook /TheVeganSociety Twitter @TheVeganSociety Comments may be edited for publication.

Jordan Wyatt and Jenny Stone Winter 2015 | The Vegan 39

Reviews

Vegan Street Food Reviewed by Charlotte Willis

Overdevelopment, overpopulation, overshoot Reviewed by Wayne Simmons

As a longstanding food fanatic, my ability to create authentic Asian dishes was often bound to pre-made curry pastes and fusion recipes. Jackie Kearney’s beautifully crafted Vegan Street Food revolutionised not only my spice rack, but also my cooking style. Having previously sampled Jackie’s cooking at a food show where she produced street food dishes from her converted Silver Bullet Campervan kitchen, I know that Jackie’s love for Asian culture stems from how central vegan ingredients are to the dishes. She says, “There is so much about Asian food that is more naturally vegan than western fare.” Influenced by her parents’ travels and culinary creations, Jackie took her family on a food tour of Asia. Stopping at locations between India and Indonesia, in her book Jackie takes the reader on a colourful regionalised journey through a range of dishes sampled on her expedition. Each recipe includes an anecdote, and most are illustrated with beautiful photography, making this comprehensive recipe collection the ultimate foodie’s travel journal. A few recipes may require more time, planning and ingredient hunting. Herbs and spices in particular can be hard to source, making a local spice market your new Aladdin’s cave. The resulting Gaeng Keow Wan (Thai green curry) had depth of flavour like no other I previously made, and the Banana Pancakes are a certified hit. A guide detailing essential ingredients, and techniques including “Making Tofu Taste Good” mean Jackie’s recipes are accessible and easy to follow. If you’re looking to expand your repertoire, Vegan Street Food is a perfect choice.

Some people don’t recognise that veganism is also about caring for the planet. But for those following a vegan lifestyle, this makes perfect sense. This book tackles issues which many vegans care deeply about, and shows that veganism, as a lifestyle, can affect just about every choice you make. Edited by Tom Butler, Overdevelopment, Overpopulation, Overshoot is a result of the Global Population Speak Out campaign. A joint venture by three American Non-Governmental Organisations, OVER is a book of photo essays spanning across 300 full colour pages. The message is clear: as our numbers grow, so too does our exploitation of the world around us. And right now, we’re overstretching – or overshooting – in terms of what is sustainable for ourselves, our planet and the species we share it with. Highlights within the book include ‘Feeding Frenzy’, a graphic tour detailing the sheer size, scope and brutality of factory farming. Another striking chapter is entitled ‘Lord Man’, and is a modern parable charting the empirical rise of humankind. “He no longer recognised his neighbours in the community of life,” writes Butler, “instead calling them ‘natural resources.’” Available as a coffee table-size hardback or free e-book, OVER is an accessible yet explicit read, but not one without hope. “People around the globe began to remember the old ways,” writes Butler in conclusion, “before humans behaved as if the Earth was merely a storehouse of resources for them. They valued the other members in the land community, giving them space enough to flourish in their own ways.” A more perfect expression of veganism, you will do well to find.

40 The Vegan | Winter 2015

1 A perfect choice for confident cooks 2 Image showing the impact of deforestation for livestock grazing

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Authentic & Organic Fine Foods

Organic Gluten Free Cupboard Staples

learspring’s new organic gluten free range has every meal covered! Start the day with an Omega 3 rich Power Porridge, enjoy a nutritious quinoa trio salad for lunch followed by instant corn couscous or polenta for dinner. Made from the finest organic ingredients without artificial flavours, colours or preservatives and packed in a dedicated gluten free environment. These kitchen cupboard staples have been speciality produced from a mix of the unusual: quinoa, buckwheat and chia seeds as well as the familiar such as Italian corn and brown rice.

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GMO free Italian corn

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GMO free Italian corn

P High in Fibre P Source of Protein P Low in Saturated Fat P Very Low Salt

P Source of Fibre P Low Fat P Made with only 2 ingredients