The Vegan 2019 Issue 1

The Vegan 2019 Issue 1

The Vegan Society magazine

MEET JAY & RAE Presenters of the VeGuide app

FROM ADDICTION TO ULTRAMARATHONS Catra Corbett’s success

£3.00

Editor’s Letter & Contents

Editor’s Letter

W

orld Vegan Month passed in a blur of excitement and activity. We were incredibly excited to launch our one of a kind app, VeGuide. This free app acts as a guide to the vegan-curious, featuring information and video content to steer them through 30 days of vegan living in the hope that the lifestyle sticks.

In this issue of The Vegan, we interview Jay Brave and Rae Likes Froot (page 9), the presenters of the VeGuide app and tremendous vegan activists in their own

right.

someone else’s achievements from the comfort of your couch, our sports feature has you covered.

Introducing Catra Corbett, a phenomenal vegan ultramarathon runner who has racked up a dizzying number of miles, all on a totally plantbased diet (page 20).

You can also enjoy some delicious breakfast recipes from The Ultimate Vegan Breakfast Book (page 15), learn about our longstanding partnership with green energy company Ecotricity (page 23) and hear from a dedicated vegan parent who campaigned for her daughter to receive vegan meals at her school (page 13).

Whether you’re looking for some athletic inspiration or you’d simply like to appreciate

Contents 03

Achievements

06

Media highlights

09

The new faces of veganism

13

Catering for Everyone

15

Recipes

20

Sport

23

A sustainable partnership

28

Active vegans

33

AGM

36

Shoparound

38

Reviews

09

Essential updates on Vegan Society news

The Vegan Society in the press

An interview with the presenters of VeGuide

Featuring vegan activist Laura Chepner

15

Three delicious breakfast ideas

Ultramarathon runner Catra Corbett

Our work with energy company Ecotricity

Keeping up with our amazing volunteers

20

Information on our Annual General Meeting

New vegan products to look out for

A short film and a London restaurant guide Issue 1 2019 | The Vegan 1

From the CEO Editor Elena Orde Design creativephoenix.design Contributors Tabatha Reed, Catherine Armstrong, Maja Karpowicz Cover image: Ben Milsom/BBMO/Rise Media Print gemini-print.co.uk 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 CEO George Gill Head of Communications Sam Calvert Head of Campaigns, Policy & Research Louise Davies Head of Business Development Chantelle Adkins Research & Policy Advisor Amanda Baker Supporter Services Coordinators Seona Deuchar, Kaya Gromocki Web & Digital Marketing Officer Adam Duncan Communications Manager Danielle Saunders Digital Content Officer Jen Jones Communications & Campaigns Officer Elena Orde Media & PR Officer Dominika Piasecka Fundraising & Partnerships Manager Ruby Jones Campaigns & Policy Officers Mark Banahan, William Gildea Office Manager Kat Anderson Sales & Merchandise Manager Dave Nicholson Sales & Merchandise Assistant Andy Fisher Trademark Team Manager Kyla Townsend Business Development Officers Jess Olley, Stephanie Reed, Natacha Rodrigues, Deborah Osborne, Neneh Buswell Business Development Assistants Sheridan Rudge, Ella Marshall, Chris Ward, Susan Warren Trademark Relations Manager Abigail Stevens Finance Manager Lucy Pinnock Finance Officer Allan Oakes Research Officer Dr Lorna Brocksopp Dietitian Heather Russell Council Menna Jones (Chair) Jenifer Vinell (Vice-Chair) Stephen Walsh (Treasurer) David Gore (Assistant Treasurer) Salim Akbar, Graham Neale, Patricia Fairey, Ali Ryland, Robb Masters, Jane McKears 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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From the CEO

L

ast year saw so many breakthroughs for The Vegan Society and the vegan movement as a whole. We moved into our new office buildings, and took on many new dedicated and hardworking staff members.

We furthered existing campaigns, including Plate Up for the Planet, Grow Green and Vegan on the Go, and launched a new campaign – Catering for Everyone – to get vegan food on every public sector menu, every day.

The Vegan Trademark increased in visibility across numerous sectors, becoming more widely recognised than ever before. We ended the year with our highest ever number of members, which not only provides us with financial support and security but also adds to our authority as the leading voice to represent the vegan population.

Enclosed with this issue of The Vegan, you can find our Annual Review of 2018.

This includes stories of just a few of our major achievements throughout the year.

I am very proud of all that we have accomplished in this period. After reading our Annual Review, I hope you will share this sentiment and be reminded of the reasons why you choose to support The Vegan Society.

But enough about last year’s successes – it’s time to focus on the future.

Welcome to the first magazine edition of 2019, and what is sure to be another fantastic year of vegan activism. We have big plans for the months ahead – from campaigns to research to events. Rest assured that we will keep you updated and included every step of the way.

George Gill, CEO

Staff updates Many thanks to Alex Douglas, a fundamental member of the Communications team who left in November. Also moving on from The Vegan Society are Business Development Officers Paul Philbrow, Annie Evans and Charlotte Bracken. We wish them all the very best for the future, and thank them for everything they contributed to the society during their time here.

Andy Fisher has joined the staff body as our Sales and Merchandise Assistant.

Sheridan Rudge, Ella Marshall, Chris Ward and Susan Warren have joined us as Trademark Business Development Assistants.

Jen Jones has joined us as our new Digital Content Officer, and Danielle Saunders has moved from her role as Digital Communications Officer to Communications Manager. .

Donald Watson House 34-35 Ludgate Hill Birmingham, UK B3 1EH

0121 523 1730 info@vegansociety.com www.vegansociety.com

© The Vegan Society Registered Charity no.279228 Company Reg. no.1468880

Printed on recycled paper

Achievements

Achievements World Vegan Month November was a hive of activity at The Vegan Society. Headline news was the launch of VeGuide – the first-of-its-kind app created to help non-vegans to make the transition. The UK version of the app features daily video content from our wonderful presenters Jay Brave and Rae Likes Froot, as well as information on all aspects of veganism including shopping, recipes, nutrition and more.

The app also includes quizzes to help users to retain the information provided, with correct answers leading to fantastic discount codes.

Within the first month we surpassed our goal of 10,000 downloads, and numbers continue to rise.

In addition to launching VeGuide, World Vegan Month included a flurry of media activity and engagement with vegan celebrities. We also developed a range of party and celebration recipes that were included in a booklet distributed with each issue of Vegan Living and Vegetarian Living magazines. Alongside this, we commissioned research that uncovered the news that 50% of the British public would definitely consider becoming vegan at some stage – a far cry from our fringe beginnings 74 years ago!

Our advertising campaign spoke to the vegan-curious audience

Ethical Consumer Conference

Vegfest London

In October we were invited to the Ethical Consumer Annual Conference, an event for Ethical Consumer subscribers to gather together and learn about how to navigate the marketplace in a manner that fits their personal beliefs.

Communications and Campaigns Officer Elena Orde and Campaigns and Policy Officer Mark Banahan ran a stall and delivered our Vegan 101 presentation to a group of people keen to find out more about a vegan lifestyle.

Staff members, volunteers, well-known vegan personalities and visitors gathered together in London Olympia at the end of October for the 6th annual Vegfest London. Over the course of the weekend we spoke to interested visitors about the work of The Vegan Society and introduced punters to the concept of VeGuide, which was to launch in the next few days.

Campaigns and Policy Officer Will Gildea gave a talk on our campaign Grow Green on both days of the event. The aim of Grow Green is to encourage a shift towards plant-based agriculture in the UK, for reasons that encompass the environmental and public health benefits as well as, of course, compassion for animals.

We gained plenty of new members over the course of the weekend and enjoyed interacting with people at all stages of their vegan journeys.

Thank you to our fantastic volunteers who, as ever, made the event run smoothly.

Thank you to our wonderful event volunteers Issue 1 2019 | The Vegan 3

Achievements

Vegan on the Go During 2018 Vegan on the Go, our campaign to improve out-of-home catering for vegans, turned its attention to the travel sector. Over the year we targeted UK train companies in a bid to impress upon them the importance of catering for their vegan customers, as well as the benefits to their businesses of doing so.

At the beginning of the year we were aware of only two rail companies who provided substantial on-board vegan options. At the close of the year this had increased greatly, with many companies taking on new vegan lines, and others revamping and celebrating their vegan ranges.

Vegan Society staff met with Virgin Trains, who are at the forefront of vegan catering in the rail industry and have since run a large advertising campaign for their vegan options. Cross Country and Greater Anglia also got on board with the initiative and ran media campaigns around their new on-board plant-based meals.

Provision of and knowledge regarding vegan catering is enjoying a massive upswing throughout the sector, with rail companies realising that vegan options are not just for vegans.

But Vegan on the Go does not end here. We are excited to say that 2019 will see us turn our attention to inflight meals – watch this space.

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Catering for Everyone In November, our Catering for Everyone petition addressed to the Scottish government closed with 8778 signatures. The petition called for vegan options to be included as standard on daily public sector menus and has been one of the most signed petitions to the Scottish government in recent years. This shows an enthusiastic interest in inclusive, sustainable options in schools, care homes, prisons and more.

The October All Party Parliamentary Group on Vegetarianism and Veganism, co-sponsored by The Vegan Society and charity V for Life, focused on institutional catering. Campaigns and Policy Officer Mark Banahan gave a presentation to assembled parliamentarians and interested parties on the aims of Catering for Everyone.

Also present was Nuno Alvim, the President of the Portuguese Vegetarian Society. Portugal is the first country to have passed a law stating that the public sector must provide daily vegan options – the same that we are advocating for in the UK. Other speakers included Amy O’Dean from ProVeg, Amanda Woodvine from V for Life and Dave Oliver, head of prison catering.

Achievements

Nutrition outreach

Shreddies get the Trademark

Vegan Society Dietitian Heather Russell has presented on the topic of vegan nutrition to various groups over the past quarter.

In October she took part in Forward Food Week, an initiative run by Humane Society International. This involved sitting on a nutrition panel at Oxford Brookes University and answering audience questions about vegan nutrition, sustainability and health.

Heather also spoke at the meeting of the North West branch of the Association for Nutrition.

This engagement resulted in fantastic feedback, including from one attendee who said, “The fascinating and engaging talk has helped me appreciate the importance of respecting clients following a vegan diet and showed that it can be healthy and nutritious.”

In November, Heather gave a presentation to Dietitians from Dorset County Hospital NHS Foundation Trust as part of their study day.

Also speaking was Sandra Hood, a long serving member of The Vegan Society and the British Dietetic Association’s plant-based nutrition representative.

Businesses of all shapes and sizes contact The Vegan Society to register their products with our Vegan Trademark. At the end of last year, we received one such request from a very familiar name. We were delighted to see household brand Shreddies and Shredded Wheat apply to use our prestigious logo and successfully complete the registration process.

We have registered the following products from their range with our Vegan Trademark: Shreddies Original, Frosted Shreddies, Coco Shreddies, Shredded Wheat Big Biscuit and Shredded Wheat Bitesize. This January they have relaunched the Shreddies packaging to feature our logo on the front of the box, and are proudly declaring their vegan-suitability for the world to see.

Next time you are in the cereal aisle of your local supermarket, make sure you look for our Vegan Trademark logo.

Record numbers of fairs attended During the winter period, our volunteers were extremely busy attending local shows and fairs on our behalf.

In December, our volunteers ran stalls in Newcastle, Norwich, Preston and more, where they spoke to visitors about veganism and The Vegan Society, signed up new members and dispensed invaluable advice drawing on their own knowledge of the local area.

Issue 1 2019 | The Vegan 5

Media highlights

Media highlights

The Vegan Society in the press

Waitrose editor resigned

On the radio

Probably the most keenly followed vegan story to date, the resignation of the Waitrose Food editor William Sitwell (following a joke he made in an email about ‘killing vegans’) caused a media storm. There were tens of news stories and opinion pieces, as well as radio and TV interviews, many of which included our views on the issue.

Media and PR Officer Dominika Piasecka had her hands full explaining the unfortunate finale. Our message focused on urging the magazine to run a series of vegan features and also called for other publications to cover veganism positively.

Veganism enjoyed such an interest this World Vegan Month that, for the first time ever, Dominika was not allowed to speak on LBC Radio as she had already been featured twice that week! Thankfully, our Head of Communications Sam Calvert was offered the slot, and came to the rescue to talk about alleged threats sent by vegans to farmers. She defended our movement and highlighted that veganism is based on the values of kindness and compassion. She also spoke on this issue to Spark FM and talkRADIO.

World Vegan Day Dominika teamed up with vegan chef Day Radley to give around 20 radio interviews on World Vegan Day, which collectively reached nearly 3 million people. Highlights included talkRADIO, the British Forces Broadcasting Service and BBC Radio Leeds. Dominika’s interview with Sky News was the cherry on top, where she talked about William Sitwell’s resignation to 100,000 viewers.

The launch of the VeGuide app was covered in a number of online publications, helping us to reach 10,000 downloads in just three weeks.

6 The Vegan | Issue 1 2019

Best of the rest It was a busy quarter for TV work, with Dominika making an appearance on BBC Breakfast, which has an average audience of 6 million viewers.

The segment garnered 23,000 additional views on Facebook. Sam appeared on BBC News and Sky News: Sunrise to talk about the growing popularity of lab-grown meat. She was also interviewed on BBC North East News and Sky News to defend the vegan movement from accusations of sending threats to farmers.

Dietitian Heather Russell continues to contribute articles to vegan and vegetarian magazines.

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We’re committed to sourcing the most delicious and sustainable products, inspiring change for good.

We are Suma.

Interview

The new faces of veganism

Introducing Jay Brave and Rae Likes Froot, vegan stars and presenters of the VeGuide app

Issue 1 2019 | The Vegan 9

Interview

J

ay Brave is known on the vegan scene, amongst other achievements, for his viral video “Vegan Shut Up,” a parody of a song by Stormzy. Jay is also a vegan activist, performer, speaker and entrepreneur.

What kicked off your vegan journey?

My partner Iris and I were working together in executive positions at a food production company. Work in mass food production and you will invariably go vegan! Companies would deliver meat en masse in bags of up to 500 kilos of chicken or ground beef at a time. It was so real because we were faced with it, and it spoke to me in a way that nothing had before. Nothing had horrified me as much as looking at those massive polyurethane bags full of meat. I think it was then that we both had that wake-up moment that began a countdown to then becoming vegan.

Let’s talk about your Stormzy parody video, “Vegan Shut Up.” It seems that, in order to get our message across to new audiences, being creative is vital.

One hundred percent. I joked recently that “Vegan Shut Up” is going to be my equivalent of Mariah Carey’s “I Wish It Could Be Christmas”. Now I can dust it off and bring it out every World Vegan Day! When it came to making the song, I knew that if you’re going to start telling your friends and the people you’ve known your whole life, “I’m going on this path and I really think you should too,” that’s not going to work. I get that. I really do.

So I thought, “How can I talk about veganism in a way that is not going to get people to tell me to shut up?”

Stormzy’s song is amazing. He is, one might say, the UK artist of our time. He speaks to a whole generation. And like his song, my song touches on so many things. It’s like a Venn diagram that reaches into so many people’s circles.

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What has it been like to work with The Vegan Society?

First and foremost I’d really like to thank you for thinking of me and including me. I am grateful for the opportunity to become one of the outward faces of the original vegan society.

There is not one particular human group who can become vegan. Veganism is universal, but sadly a lot of how veganism has rolled out in the UK has appeared to belong to certain groups of people. And so I recognise the importance of a face like mine being involved, especially as I am someone who does not shy away from conversations about race and ethnicity and ideas of identity. So as someone who is very proud of my African roots and heritage, and someone who has this year started a series called the Plant Based African, I am very honoured to be one of the two faces of the future of helping people to go vegan.

R

ae Louise has found her own audience through blogging and creating YouTube videos under the name Rae Likes Froot, bringing a whole new crowd of people to veganism through her humour and practical advice.

When did Rae Likes Froot start?

I started my blog a few months after I first went vegan. I had a lot of feelings that I felt like I needed to express regarding animal agriculture and how we treat animals. I wanted to create an outlet as a way to reach people, to encourage them to go vegan and maybe make some friends while I was at it!

About a year after that I started the YouTube channel. I’d always wanted one but had been far too camera-shy. But in the end I always knew I’d regret it if I didn’t given that you can reach far more people that way than via a blog.

Interview

What has the experience been like?

Really not what I expected! I thought I’d set it up and it would take me forever to gain the audience that I have. I was really nervous about putting myself out there and what my friends and family would say to me, but everyone’s been so lovely and supportive. It’s completely changed my life, and given me a purpose that I didn’t have before.

It’s awesome knowing that I’m really helping others go vegan, especially when people message me and say that a video of mine has encouraged them to try the lifestyle. That’s the best thing ever.

From the beginning, The Vegan Society has been an organisation that I really look up to and has helped me

What are your favourite videos to create?

I really like my grocery haul videos. They have the most impact on people because when it comes to going vegan, there can be worry about cost and what to buy and where to go, and people tend to skip over a lot of stuff in supermarkets that they might not think was vegan at first glance. Whenever I bring out a new grocery haul video, showing people what’s available in supermarkets, I get the biggest reaction because people find them so helpful.

It’s so exciting for me because supermarkets nowadays bring out new vegan stuff all the time, and I get to go in and find it and show it to people. I even do it when I’m out with friends who aren’t vegan – I’ll point out all of the accidentally vegan products and they’re always shocked. I don’t know why but it gives me a buzz.

Tell me about your experience with the VeGuide app I’ve wanted to be involved with The Vegan Society since I went vegan. I wrote a review of Temple of Seitan for The Vegan a couple of years ago, so I’ve actually been in this magazine before!

From the beginning, The Vegan Society has been an organisation that I really look up to and has helped me, so it is incredible to be part of it.

Find Jay and Rae’s work and links at jaybrave. com and raelikesfroot.com

Photography by Ben Milsom/BBMO/Rise Media

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Campaigns

Catering for Everyone There’s still time to sign our petition calling for vegan options across the public sector

L

ast year we launched our Catering for Everyone petitions. These directly call on the government to provide daily vegan options on menus across the public sector, including in hospitals, schools and care homes.

Separate petitions were set up for the English, Scottish and Welsh governing bodies due to the fact that this concerns a devolved issue. Our Scottish petition reached over 8000 signatures in its six-week window.

There is still time to sign the other petitions – the petition to the Welsh government closes on 28 February, and the petition to the English government closes on 13 March. If you have not yet signed, please do so by visiting our website and encourage your friends and family to do the same. The more signatures the better, and you don’t have to be vegan to sign the petitions, but rather simply to agree that vegan options should be available to all.

School success One vegan who has been campaigning on an individual basis is Laura Chepner, whose daughter Lois was not receiving vegan food at her primary school.

Laura contacted the school to arrange vegan meals for her daughter, but was told that because veganism is a lifestyle choice, they would not accommodate for it. This is despite the fact that in Wales all school children in year 1 and 2 are entitled to free school meals.

Laura was disappointed by this news, and felt that it was excluding her daughter and making life more difficult for her. She decided against sending Lois to school with a packed lunch, preferring for her to be able to sit with her friends and eat a hot meal with them.

Lois receives vegan meals and the support of her school

Laura, together with her local council, presented the case to the school that veganism is a protected belief under the Equalities Act and as such should be catered for. Thankfully the school was receptive to this and now Louis enjoys hot meals with her peers.

Laura says, “I am so delighted to have received further success stories from other parents I’ve been able to encourage and coach in similar situations. They have made it all worthwhile for me. As I continue to assist many more with the weight of The Vegan Society behind us and their brilliant Catering for Everyone initiative, the plant-based goal seems so very achievable.”

If you are struggling to receive the meals you or your child are entitled to in public sector institutions, alongside signing the petitions you can contact us at campaigns@vegansociety.com.

Issue 1 2019 | The Vegan 13

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Recipes

Ultimate vegan breakfasts Blueberry blondies Ingredients 1/2 tsp salt 2 tbsp coconut oil 3/4 cup plus 1 tbsp (100g) coconut flour 2/3 cup (80g) tapioca starch 1/3 cup (80g) coconut sugar 1 tsp grated lemon zest 1 tbsp baking powder 1/4 tsp salt 2 tbsp fresh lemon juice 3/4 cup (180g) unsweetened applesauce 2/3 cup (150ml) almond milk 2/3 cup (100g) fresh or frozen blueberries

• Preparation time 30 minutes • Baking time 45 minutes • Makes 12 blondies • Gluten free Blondies are a lighter version of brownies, and with the fresh blueberries they’re perfect for breakfast or brunch.

Directions Preheat the oven to 350°F (180°C). Grease a 9x13-inch (23×33 cm) baking dish with 1 tbsp of the coconut oil.

Whisk together the coconut flour, tapioca starch, coconut sugar, lemon zest, baking powder and salt in a medium bowl. In a separate bowl, whisk together the lemon juice, applesauce, almond milk and the remaining 1 tablespoon coconut oil (melted). Pour the wet ingredients into the dry ingredients and whisk until smooth. Gently fold in the blueberries. Scrape the batter into the baking dish and smooth the top.

Bake for 45 minutes, or until the blondies are firm to the touch and a cake tester inserted into the centre comes out clean.

Let cool completely in the pan. Cut into 12 pieces.

Issue 1 2019 | The Vegan 15

Recipes

Tofu scramble with turmeric & kala namak Ingredients 1 medium yellow onion 3 tbsp olive oil One 14-ounce (400g) package medium-firm tofu, drained and pressed 1/2 tsp salt 1 tsp ground turmeric 1/4 cup (55g) plain soy yogurt 1/4 tsp freshly ground black pepper 1/2 tsp kala namak 3 tbsp minced chives

• Cooking time 30 minutes • Makes 2 servings Scrambled eggs remind us of our childhood. For lots of amateur cooks, they’re the first dish they learned to cook. Our tofu scramble is just as easy as, and even more satisfying than, the classic you may have grown up with.

Directions Peel and dice the onion. Pour the olive oil in a nonstick frying pan over medium-high heat. Sauté the onion for about 4 minutes, stirring occasionally, until translucent.

Crumble the tofu into a bowl with your fingers. Add to the onion along with the salt and turmeric. Sauté for about 7 minutes.

Remove from the heat. Stir in the yogurt, pepper and kala namak.

Divide between two plates. Garnish with the chives and serve immediately.

TIP: Kala namak is sometimes known as black salt and can be bought online or in specialist food shops

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Recipes

Issue 1 2019 | The Vegan 17

Recipes

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Recipes

Pesto bread Ingredients For the dough 1 tsp active dry yeast 2 cups (250g) spelt flour, plus more for rolling the dough 1 tsp salt For the pesto 3 cups loosely packed (75g) fresh basil leaves 1/2 tsp salt 1/4 tsp freshly ground black pepper Generous 1/2 cup (75g) raw almonds 1/3 cup (70ml) olive oil

• Preparation time 15 minutes • Rising time 1 hour • Baking time 25 minutes • Cooling time 30 minutes • Makes one 8-inch (20cm) round loaf Our pesto bread is the star of any breakfast table. It looks amazing and smells even better. It’s sensational even when just eaten plain and never lasts more than a few minutes!

Directions To make the dough, dissolve the yeast in 2/3 cup (160ml) lukewarm water. Mix together the flour and salt in a large bowl.

With a wooden spoon, stir the dissolved yeast into the spelt flour, then knead for 5 minutes or until smooth. Cover the bowl and put in a warm spot to rise for 1 hour, or until the dough has doubled in size.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Meanwhile, to make the pesto, place the basil, salt, pepper, almonds and 1/4 cup (60ml) water in a food processor or high-speed blender and process until smooth. With the motor running at high speed, drizzle in the olive oil until emulsified.

Punch down the dough. Lightly flour a clean work surface and turn the dough out onto it. Roll out the dough to a 14×20-inch (36×50 cm) rectangle. Spread the top evenly with the pesto, then roll up from the longer side. Twist the roll a few times, place on the prepared pan and shape into a ring.

Brush with cold water and bake for 25 minutes, or until golden. Let cool for at least 30 minutes in the pan before serving.

TIP: Instead of the pesto, you can use 3/4 cup (170g) olive tapenade in this recipe. Or for a sweet alternative, use a filling made of 1/2 cup (110g) chopped nuts and 2 tbsp cinnamon.

Recipe from The Ultimate Vegan Breakfast Book: 80 Mouthwatering Plant-Based Recipes You’ll Want to Wake Up For © Nadine Horn and Jörg Mayer, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com

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Sport

From addiction to ultramarathons

C

atra Corbett was in a very different headspace 25 years ago.

Recovering from an alcohol and meth addiction, she turned to running as a means to find clarity and purpose. Catra did not anticipate this being the catalyst, not only of her discovery of ultrarunning, but of the accompanying switch to veganism. Both would ultimately change her life.

In the intervening years, Catra has racked up the achievements. She was the first American woman to run 100 miles on more than 100 occasions, and the first to run 100 and subsequently 200 miles in the Ohlone Wilderness. She holds the fastest known double time for the 424 mile long John Muir Trail, completing it in 12 days, 4 hours and 57 minutes. In collaboration with Dan England, Catra has written a memoir, Reborn on the Run: My Journey from Addiction to Ultramarathons, which was published in May 2018. Today Catra, 53, lives in California with her miniature dachshund, Truman.

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The early days Catra explains those early days of discovery.

“When I got clean and sober I decided to start an exercise program, so I started working out in a gym, and would walk three miles there with my little dog. One day, two years later, I decided to run the three miles. I felt so good afterwards! I saw a flyer for a 10k race, so I decided to sign up for it. I ran the 10k, and felt fantastic. After that, I signed up for a marathon.”

The distances kept increasing, and a few years later Catra found herself running a 50k race in the pouring rain. She says, “I told myself that if I finished that race I would sign up for a 100-miler. So, less than four months after running my first 50k I was toeing the line at my first 100 mile race.”

Staying on track Staying clean and sober was its own challenge.

“You have to be mentally tough in order to maintain your sobriety. You have to have a strong mind, and not fall or become weak to the temptations around you on a daily basis. I got rid of all my friends from my old drug scene and

Sport

dance club scene, and decided to just go forward in life. Keeping a strong mindset has enabled me to not go back to that dark place.”

That dark place, 25 years ago, came to an abrupt end after an overnight stay in jail for selling meth. Catra conquered her addictions, and welcomed veganism. “The day after I got out of jail I became vegan. I had been a vegetarian for a long time. But I had been talking about going vegan, and after I got clean and sober it was the right choice to make. Of course, I did it for animal rights and to try to make the world a better place.

It’s been 25 years now. For me, being vegan is a lifestyle and not just a diet.”

“You have to be mentally tough in order to maintain your sobriety. You have to have a strong mind, and not fall to the temptations around you.”

Running buddies

A positive outlook

Catra’s companion in recent years has been Truman, her beloved miniature dachshund.

His story is an astonishing one. “After my last dachshund, Rocky, died, I was devastated. I decided to start fostering through the dachshund rescue. One day Truman arrived. At first, he was afraid of everything. I started training and working with him to get him over his fears. He couldn’t even walk around the block. So one day I decided to drive with him to the trail head. I took him off the leash and I thought ‘I’m going to start running and see if he follows me’. Well guess what? He did! I started running with him from there on, and we trained him to his first 10k. From there he just ramped it up. A year later he did a full marathon, and a couple of years later he started doing 50ks. He’s amazing! As far as we all know he’s the only miniature dachshund who has run ultramarathons.”

Training for and running an ultramarathon can be gruelling at times, but Catra stays determined with a positive outlook. “When I’m training I’m having fun. Even in a race I have fun, but yes, there are times when it gets hard and you have to crawl your way out of the pain cave. I think about friends or others who are suffering with illness or disease, and of friends and family who have passed away. I do it for them, and I draw strength from them to stay positive.”

Catra says, “One of my most treasured memories is getting the record for the John Muir Trail Yo-Yo, an out-and-back 424 miles, in 12 days. That was in 2004. I fought through blisters and so much pain and suffering alone in the mountains. It really taught me how tough I am.”

By Tabatha Reed Follow Catra’s adventures on Twitter @DirtDiva33 Issue 1 2019 | The Vegan 21

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Partnership

In conversation with Ecotricity

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he Vegan Society and Ecotricity have worked together for many years – and there’s a reason why this partnership works so well.

On the one hand there’s The Vegan Society – a charity dedicated to raising awareness about living a compassionate lifestyle that is better for the planet and everything living on it. And on the other there’s Ecotricity – a company championing green energy and working tirelessly to make it accessible to as many people as possible.

Ecotricity recognise that veganism is a fundamental element to a green lifestyle, and are proud to say so. Founder Dale Vince is a committed vegan, and has been for many years. Here we speak to Dale about providing energy that is both environmentally friendly and vegan.

Issue 1 2019 | The Vegan 23

Partnership

When did you personally realise that animal use was an issue in energy supply?

I’ve been thinking about it for the last few years – Ecotricity is a vegan organisation, and we’ve long ensured our energy supply has been animal-free.

We regularly audit and check our supply chain – and in doing this, we’ve spotted that animal by-products have begun sneaking into millions of homes across the UK, and energy companies simply don’t talk about it. We’re talking about a small percentage of the UK’s overall energy mix – but the use of animal slurry and body parts is hidden away in their annual reports and not mentioned on their home page.

It was late 2017 when we took steps to get our energy recognised as vegan. I was approached by a Scottish journalist who had discovered the big six energy company SSE had euphemistically described the use of tens of thousands of intensively farmed trout to make ‘green’ energy as “recycling.” That was shocking, as I knew millions of vegans, vegetarians and animal lovers wouldn’t have had a clue their energy company was potentially doing this.

How can gas be derived from animal sources?

I’ll leave the really lengthy explanation to scientists and the internet, as there’s plenty of information available, but slurry and other animal sources are sent to anaerobic digestion plants around the country that use bacteria to break down organic matter to create biogas – this can be used to heat homes or generate electricity.

Anaerobic digestion can also be used to create green gas – an alternative way to generate energy that uses plants – we’ve got lots more information about that on the Ecotricity website.

What response have you received from other energy companies since the electricity registration?

We received thousands of calls and emails from people who ended up joining us from their previous supplier, but I’m not aware of any direct responses from other energy companies to our team. It’s been interesting to see a number of other energy companies post blogs on their websites about why using animal waste for energy is a good thing, while some have been fairly dismissive of people’s concerns on social media. For us, clear labelling of our power was something we felt was the next logical step, and the response we’ve had from customers shows people are really glad we’re doing it.

24 The Vegan | Issue 1 2019

Why is recognising the energy as vegan with the Vegan Trademark important to you?

It’s tremendously important – not only is The Vegan Society globally recognised, it underlines our commitment to ensuring our energy is animal-free, and we’re doing the right thing for ethical consumers everywhere. We’re proud to partner with The Vegan Society and this feels like a badge of honour.

What do you see as the future of green energy?

I want more people to switch to green energy.

It’s so simple now – it takes just a few minutes, and switching to green energy can significantly reduce our own carbon footprint.

I look forward to a time when it’s easier for new wind parks and solar farms to be built, as the government has essentially blocked development, despite calling themselves the greenest government ever.

I’m also excited about the potential of battery storage – the idea that both at grid-level and in our homes, we can save up electricity when it’s cheaper or there’s lower demand, and release it from batteries when demand is high. This could mean you could store the electricity generated from solar panels when you’re out at work and use it when you get home, or on a larger scale it could mean we can finally get rid of some of those smoky old coal-fired power stations that get switched on when there isn’t enough power to go round.

Read more at ecotricity.co.uk/vegan-society, where you can also find a link to switch to Ecotricity while supporting The Vegan Society.

Alternatively call 0808 123 0123.

Dale Vince: environmentalist and proud vegan

Events

Events Horsham Vegan Fest Saturday 23 February Drill Hall, Denne Road, Horsham, RH12 1JF facebook.com/veganfesthorsham Portishead Vegan Fair Saturday 23 February (10am-4pm) Somerset Hall, The Precinct, Portishead Bristol, BS20 6AH veganfairs.co.uk/upcoming-events/portishead-veganfair-2019 The Kinder Living Show Saturday 2 March County Hall North (Parkside), Horsham, RH12 1JF kinderliving.co.uk Vegan Life Live Saturday 9 March (10am-6pm), Sunday 10 March (10am-5pm) Alexandra Palace, London N22 7AY london.veganlifelive.com Witney Vegan Fair Sunday 10 March (10am-3pm) Witney Corn Exchange, Witney, OX28 6AB veganfairs.co.uk/upcoming-events/witney-veganfair-2019 North Yorkshire Vegan Festival Saturday 16 March Harrogate International Conference Centre, Kings Road, Harrogate, HG1 5LA facebook.com/northyorkshireveganfestival Leicester Vegan Festival Saturday 23 March (10:30am-4:30pm) Athena, Queen Street, Leicester, LE1 1QD facebook.com/LeicesterVeganFestival VegfestUK Brighton Saturday 23 March (11am-6pm), Sunday 24 March (10am-5pm) Brighton Centre, Kings Road, Brighton, BN1 2GR brighton.vegfest.co.uk Kent Vegan Festival Saturday 4 May (10am-5pm) Canterbury College, New Dover Road, Kent, CT1 3AJ facebook.com/events/260445561225668 Teesside Vegan Festival Saturday 6 July (10am-3pm) Middlesbrough College, Dock Street, Middlesbrough, TS2 1AD facebook.com/events/1701386656597141 To see our full events calendar, go to vegansociety.com/events.   Issue 1 2019 | The Vegan 25

Fundraising

Take on a challenge in 2019 If one of your New Year’s resolutions is to get fit or start a new hobby, the perfect way to motivate yourself is by registering for a challenge event this year. You can also use your place to raise much needed funds for The Vegan Society, so it’s a winwin situation!

2019 is the first ever year we’ve had a team in the Brighton Marathon and we’re really excited to see all of our amazing runners cross the finish line in April. We have a team of ten taking on the marathon challenge and we met with one of them, Lisa, to find out a bit about her running journey.

Will this be your first marathon? When and why did you start running?

Yes! I used to be a regular runner a few years ago but even then I only ran as far as six miles so this will be a huge challenge. I ruptured my Achilles’ tendon in an injury almost three years ago which stopped me running altogether but I’m so happy to be back at it again now.

What do you think the benefits of running are?

What do you enjoy most about it?

I love being able to exercise outside. Even when it’s cold and misty there’s something great about being able to cover so much ground just with your legs.

Do you have any tips that you would give to someone who has just taken up running?

I’ve found having breaks does me the world of good, so I might have a week resting but I can do more miles on my next run. Don’t be afraid to listen to your body – everyone’s different at the end of the day.

How do you plan on reaching your fundraising target?

I will be holding some charity events at work. My dad is a baker and has enjoyed making vegan food for me as much as I enjoy eating it, so I’ll put him to work on some cakes.

Name: Lisa Piner Location: Sheffield Occupation: Accountant Age: 33 Tell us about why you have chosen to support The Vegan Society I have been a vegan for two years now and I wanted to give something back to a community that has helped and supported me through my personal journey.

To apply for a charity place in any of our upcoming events, please complete an application form via our website. You can also use your own place in any event to raise sponsorship for The Vegan Society. Just let us know what you’re taking part in, and we’ll support you in your goals.

Many runners say that cheers from the crowd are what keep them going to the finish line on the day of a race. If you would like to come down and help us support the team at Brighton Marathon on Sunday 14 April please contact ruby.jones@vegansociety.com or 0121 323 1802.

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Volunteers

Active Vegans Seona Deuchar, Supporter Services Coordinator

2018 was a huge year for volunteering here at The Vegan Society – we had volunteers attending more events than ever, doing more targeted outreach and even attending political party conferences. As the landscape of veganism is changing, so our work inevitably adapts. Having so many volunteers willing to share their time and energy with the movement is inspiring, and we’re proud to share stories of game-changing activism.

Supermarket outreach On Saturday 29 September Ian Tarplee, Karina Saunders and I had a stall for The Vegan Society at Morrisons Supermarket, Tritton Road, Lincoln.

It was very successful and we spoke to a lot of people, including a teacher who wants to spread the word in her school, a lady whose baby is due in six weeks and intends bringing up the baby vegan and an eight-year-old girl whose mother brought her to the stall as she had decided herself to become a vegan. We have had a stall before at Tesco and we noticed that the age of the customers was a bit different, with some slightly older customers at Morrisons.

All the staff that we met were helpful and friendly, and we were given a space directly in front of the main entrance so the customers

28 The Vegan | Issue 1 2019

could not miss us. I would like to thank Vicky the Community Champion for her help. We intend going back in the future.

Ann Henderson

Local support Being a Local Contact for The Vegan Society means very much what it sounds like – people will contact us for anything they need or would like to learn about locally! This means emails and phone calls on a wide range of things, from the expected to the slightly more left field. Over the past year, every month has brought queries and contact from vegans, non-vegans and businesses interested in veganism.

In May this year there was an email from a medical professional looking to research whole food plant-based diets, amongst many emails and calls from local vegans new to the area investigating their local vegan options and events.

Notably higher was the number of international contacts, really showing that local veganism is hugely worthwhile and can build many bridges.

Laurele Mitchell, Local Contact for Glasgow and West Dunbartonshire

Green Party Conference I started volunteering because I wanted to be a part of a movement that creates a tangibly valuable difference in the world. For me, veganism is an evolution of humanity, drawing people closer to their true selves. Party

Volunteers

1 Ann, Karina and Ian speak to shoppers 2 Selling merchandise at local fairs 3 Volunteer Andy and Natalie Bennett MP at the Green Party Conference 4 Laurele Mitchell, a fantastic Local Contact

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conferences are a great way to bring that belief to political leaders and influencers – if we can model veganism positively, it can hopefully inspire them towards making potential changes in their own lives and creating ripples of influence within wider society.

I volunteered at the Green Party Conference, where our focus was on signing people up to the Catering for Everyone petition. It was signed by a huge range of people, from a variety of political backgrounds. Surely, anything that brings different groups together around a singular, peaceful cause is a wonderful thing.

Spending time with staff and meeting with politicians was a great opportunity. It’s truly empowering to get out there, to be active, to connect with people and to speak authentically from the heart. Almost everyone I met was open to the vegan message, whether for health, environmental or animal rights reasons. The chance to meet people where they were and sow some seeds with The Vegan Society’s work was a fantastic experience.

Vgneration Our regular feature from the support group for young vegans and vegetarians.

Travelling the world or just picking a lunch date venue with some friends can sometimes be hard when you don’t know what the menu offers.

This is why we love to use HappyCow, one of our favourite go-to apps, especially when we are travelling or on holiday! You can find some of the best vegan food spots, or if you’re looking to do some grocery shopping, just open your app and head to your closest health store.

And now we’ve also downloaded the VeGuide App by The Vegan Society too! It’s jam-packed full of information and advice for new vegans, with recipes and answers to your most important questions. When you’re new to a vegan lifestyle, you sometimes experience a feeling of hopelessness for the animals and intolerance to other humans who haven’t quite “got it” yet. But this app can keep you going with its motivational quotes and daily videos to inspire you! vgneration.com

Andy Butler

Issue 1 2019 | The Vegan 29

Volunteer of the season

Introducing Ben Milsom, an incredible volunteer and business owner who used his professional filming and photography skills to record the footage for the VeGuide app.

Tell me about your vegan journey.

I went vegan in September 2017. I was a massive meat eater and had successfully avoided thinking too hard about how animal products are made. I would get defensive and say that “We’re at the top of the food chain,” if anyone ever tried to provoke a discussion on it.

Luckily for me, one of my best friends had begun to explore meat reduction and convinced me to spend our first “vegan day” together in Birmingham following a convention we had been to. I found it really hard! Having a friend to message daily about the ups and downs of the first few months was an amazing help.

Soon after this, I watched Land of Hope and Glory. I’d seen all that kind of footage before, but this time it stuck. I realised I did care about contributing to suffering – why had I spent over 30 years pretending that I didn’t?

What did you enjoy about volunteering for The Vegan Society?

I have a lifelong passion for photography and video, so being able to use that to communicate a message I believe in is a wonderful feeling.

30 The Vegan | Issue 1 2019

What was your favourite part of the process of filming for the VeGuide app?

Rae and Jay were brilliant. Professional and fun, they never once lost energy so we were able to shoot the full 30 days of content in one long day.

I understand that you have a young family – what do your sons think about being vegan?

I have two sons, four years old and one year old.

My wife is amazing at researching and cooking them tasty food. My eldest is very proud of being vegan and I try to strike a careful balance with how much he announces it... to the waiter/ teacher/bus driver/ice cream vendor/random person in the street. It’s normal life for him. He understands that not everyone is vegan but hasn’t asked too many hard questions yet. My youngest is so much more adventurous with food than his brother – he loves nuts and seeds and snacksized stir-fried tofu chunks.

What is your favourite restaurant in London?

Honestly, Wagamama Noodle Lab in Soho! They test new vegan menu items and the kids love it.

I work in Croydon and love going to the Indian restaurant Saravanaa Bhavan (there’s loads of them all around the world!) They have a vegan menu and some really amazing dishes.

Thanks to Ben and the team at Better Business Marketing and Operations

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32 The Vegan | Issue 1 2018

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AGM

Annual General Meeting 2019

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his year’s AGM will be at 1pm (with registration starting at 12:30pm) on Saturday 18 May at Resource for London, 356 Holloway Road, London N7 6PA.

Election of Council members Applications for membership of the Board of Trustees (Council) are invited by 1 March. There will be at least three vacancies out of the 10 elected positions.

The Trustees are ultimately responsible for the future of The Vegan Society. They set policy and ensure that the society’s objects are pursued effectively while complying with all relevant legal requirements and remaining true to its values.

The role includes attending meetings, preparing and voting on governance proposals, reporting back to the society’s members and reviewing and adjusting the society’s strategic direction and policies. Further information can be found at gov. uk/guidance/charity-trustee-whats-involved and in the candidate pack.

Candidates should support the society’s objects and mission and be committed to a vegan lifestyle. The most important qualities for Trustees are commitment, enthusiasm and the abilities to communicate well, work well with others and consider issues thoughtfully. To ensure an effective and diverse board, members from a wide range of backgrounds and with a broad base of skills and experience are sought.

Experience in successfully managing expanding organisations, developing strategic plans or knowledge of charity law or company law is particularly welcome.

The time commitment is about nine days per year for attending face-to-face meetings and training events, plus about two hours a week for contact via email. The role is voluntary but reasonable expenses can be claimed.

Candidates must have been full members of the society for at least a year by the date of the AGM, submit a written nomination signed by a proposer and seconder who are both full members, submit a personal profile and be willing to sign the Trustee Code of Conduct.

Vegan Society Trustees outside our office, Donald Watson House

Members’ Proposals for the 2019 AGM We welcome members’ proposals to the AGM. These should: • Be proposed and seconded by full members • Not exceed 300 words, including any supporting material • Propose a single form of action (not be a composite proposal nor simply a statement of opinion).

For Special Resolutions proposing a change to the Articles (the constitution), the text of the changes is not counted in the 300 words. A 75% majority is needed for Special Resolutions to be passed and a simple majority of 50% is needed for other resolutions.

For a candidate pack or further information about becoming a Trustee or submitting a proposal, please contact the Chair of Council Menna Jones (chair@vegansociety.com) or the CEO, George Gill, (ceo@vegansociety.com) by email or by post (Donald Watson House, 34-35 Ludgate Hill, Birmingham B3 1EH).

Nominations and proposals must be received by 5pm on Friday 1 March. Documents may be scanned and submitted electronically.

Issue 1 2019 | The Vegan 33

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The recipes are at once homey and adventurous, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of goodfor-you nutrients and satisfying flavours.

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Created using multimedia techniques including watercolour painting, pencil and ink drawings, photography and digital manipulation, this unique and original book will be loved by children and adults alike. Simple text is combined with an interactive element on each page so you can ask your child fun questions relating to the animals.

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Issue 1 2019 | The Vegan 35

Shoparound

Shoparound

Shop with confidence for products registered with our trusted Vegan Trademark

Prosvego PROSVEGO create carob sweets and raw fruit and vegetable snacks, guided by their mantra “let food be thy medicine and medicine be thy food”.

Using ingredients grown with organic agriculture, the products are handmade with love and care.

PROSVEGO specialise in making products that are lactose-free, gluten-free, refined sugar-free and soy free with no preservatives or GMOs. Find stockists at prosvego.com.

Ethically Organic Ethically Organic use sustainable, fair trade suppliers to produce 99% organic and 100% natural products. All of their range is anhydrous (containing no water), which allows them to deliver undiluted, high concentration skincare products that are packed full of vitamins and omegas. All of the Ethically Organic products are registered with the Vegan Trademark, meaning that none of the products or ingredients have been tested on animals. The full range can be purchased online at ethicallyorganic.com.

Clive’s Pies Looking for a hearty centrepiece for your roast dinner? Clive’s Pies have a wide range of pies, tarts and roasts that suit any occasion. Their Vegan Nut Roast is packed with chestnuts, almonds, Brazil nuts and walnuts, sunflower and pumpkin seeds and seasonal vegetables. Or choose their wholemeal Creamy Mushroom Pie, bursting with a rich, creamy sauce and none of the dairy! Find Clive’s at local independent stores, Waitrose, Ocado or Abel & Cole. For more information about Clive’s please visit clivespies.com.

Mara Seaweed Mara Seaweed presents Shony: a flaked seaweed that is designed to provide the maximum nutritional benefits in a unique taste combination. The versatile, easy-to-use flavour boost can be used in a variety of ways. Nutritionally dense, it contains iodine, calcium, potassium, magnesium, fibre, iron and protein. The product can be purchased in the UK and USA and you can find it on Amazon, in Morrisons, in M&S and in many independent retailers. Learn more by visiting their website maraseaweed.com.

36 The Vegan | Issue 1 2019

Shoparound

Crafted Drinks Creating delicious fruit juice drinks is Crafted Drinks’ speciality. They are always seeking new and exciting combinations of fruit to create distinctive blends. Containing only the highest quality ingredients, the products are blended fruit with water and no added sugar or sweeteners. They also provide 1 of your 5 a day! You can find them in Waitrose, Sainsbury’s, Tesco and Asda in the ambient juice aisle. Follow them on social media @crafteddrinks and visit crafteddrinks.co.uk.

Lucy Bee Skincare Lucy Bee know that the skin is our largest organ, and we should look after it. Using natural, effective ingredients such as coconut oil, turmeric, cacao, cinnamon, Dead Sea salt and coconut sugar, Lucy Bee have created a line of skincare that suits the most sensitive of skin. They have also launched their UK-made palm oil-free soap bars in four varieties. You can purchase the full soap and skincare range from The Lucy Bee online at shop.lucybee.com.

Choc Chick Choc Chick have got a brand new look, and we can’t stop reaching for their delicious raw chocolate-covered treats. Their Quinoa Pops contain wholegrain popped quinoa covered in the finest Ecuadorian Nacional Arriba single origin organic cacao. The Plantain Bites contain chewy tropical plantain coated in organic chocolate and contain 35% less sugar than chocolate raisins. You can find the range at Wholefoods Market, The Vegan Kind, Sourced Market, Infinity Foods, Bagelman and HISBE (Brighton) and online on Amazon and chocchick.com.

Silvan Skincare Silvan Skincare specialise in their organic, vegan skincare balms which can be used for a variety of purposes. Working with a women’s cooperative in Ghana, they use organic shea butter as their base, expertly combining plant-based extracts to create unique balms that meet every skincare need. Their award-winning Mama’s Balm has a host of multitasking properties such as soothing stretch marks, dry patches, nipples and babies’ bottoms. Find stockists at silvanskincare.com.

Issue 1 2019 | The Vegan 37

Reviews

Reviews

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Vegan London by Serena Lee Reviewed by Catherine Armstrong

73 Cows by Lockwood Film Reviewed by Maja Karpowicz

It’s safe to say the vegan scene in London is booming – the city is known for being especially vegan-friendly, recently taking gold in HappyCow’s top 10 vegan-friendly cities.

Thankfully, Serena Lee has created an excellent guide for navigating the wonderful world of Vegan London.

London has a greatly diverse selection of cuisine and Serena’s got something for you no matter what your mood or budget. Notable spots include Temple of Seitan, the home of vegan fried chicken, and Purezza, vegan pizza pioneers.

There’s a perfect balance between plantpowered goodness that will nourish you from the inside out and fried food pit-stops that will exceed all of your wildest junk food dreams.

Unfortunately, what was my favourite (and the first entirely vegan) doughnut shop in London, Dough Society, features in the book but is now no longer trading.

That aside, the book is wonderfully pretty, with beautiful photography throughout. Each page features a lovely write-up with recommendations of what to try and some of the backstory behind the place. Each destination is clearly labelled as vegan or vegan-friendly if you’re looking for places to eat with your non-vegan friends.

The book does miss out on some of the great food stores around London where you can get your kitchen staples and meat substitutes.

However, without a doubt, no matter what your dietary preferences are, Vegan London highlights the incredible abundance of choice in London.

You’ll open up a treasure trove of cafes and restaurants that you never knew existed!

If you’re in need of an uplifting true story that will restore your faith in humanity, then the 15-minute documentary 73 Cows will do just that.

Produced by Lockwood Film, it has already won over audiences from its premiere at Raindance Film Festival to winning Best Film at the Ottawa International Vegan Film Festival.

You may remember Jay Wilde from last year’s third issue of The Vegan; the vegetarian beef farmer decided to risk it all and turn his small beef farm in Derbyshire into one for organic produce.

The film takes an intimate glance into Jay and his wife Katja’s world as they reflect on their experience with the farm’s transition. We witness a significant change in Jay as his mood transforms from melancholy to utter relief, when he reveals that his beloved cows are now free to live out their ‘happy, cow-y life’ at Hillside Animal Sanctuary. Following this revelation are scenes of the free cows bounding through sanctuary fields.

The conversion of the farm and the couple’s emotional journey is reflected in the seasons.

We are introduced to Jay and Katja during winter and the dark and sombre colouring emphasises the dismal reality of the farm’s original purpose.

But as the story unfolds, the colouring brightens as we enter spring and we watch the two surrounded by green, planting their new organic produce.

73 Cows makes for a truly powerful watch, with a hopeful message that compassion for farm animals can be achieved no matter what.

Watch the film online at vimeo. com/293352305.

38 The Vegan | Issue 1 2019

1 A must-have for vegan foodie tourists 2 The inspirational story of one farmer’s journey

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@YoricaMoments Issue 1 2019 | The Vegan 39

Meat substitutes: nutritional pros & cons

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he topic of mock meat can divide a group of vegans. Some people love the taste and texture, whereas others can’t stand the thought of eating something that resembles meat. However, we’re all united by our commitment to cruelty-free nutrition. If you enjoy eating meat substitutes, here are a few considerations to chew on.

Salt shockers Some meat substitutes are super salty. For example, two soya sausages could contain nearly as much salt as two rashers of bacon. High salt intakes have been linked to high blood pressure, which is a major risk factor for heart and blood vessel disease.

The daily salt limit is set at 6g for adults. Use food labels to keep an eye on salt content; more than 1.5g per 100g is a high amount.

As you might expect, salt limits are lower for little ones. For example, four to six year olds should consume no more than 3g per day. Beans and chickpeas canned in water, red split lentils, plain tofu and the dry variety of soya mince are great low-salt sources of protein for growing vegans.

Protein hits and misses From a nutrition perspective, not every meat alternative is a good substitute. Products made from beans, cashew nuts, soya and vegan Quorn are protein-rich options. If you’re eating a meat substitute based on potato, mushrooms, aubergine or jackfruit, you’ll need to balance your meal by adding food that contains good quality plant protein, such as pumpkin seeds, buckwheat, quinoa, wild rice or soya yoghurt.

40 The Vegan | Issue 1 2019

Nutritional value If you want to get the most nutritional bang for your buck, choose your protein sources wisely. For example, you might be able to get over 30 servings of red split lentils for about the same price as two meatless burgers. Relying on convenience food could limit the amount of money available for buying fruit, vegetables, wholegrains, nuts and seeds.

One way of making sure you know exactly what’s in your food is to make your own meat alternatives. For example, it’s easy to make beans into burgers or sausages, and leftovers can be frozen. They’re packed full of fibre and can even count as one of your 5-a-day.

Take-away tips • Use food labels to keep an eye on the level of salt in meat substitutes; more than 1.5g per 100g is high • If you’re eating meat alternatives based on potato, mushrooms, aubergine or jackfruit, balance your meal by adding a source of good quality plant protein, such as cashew nuts, pumpkin seeds, quinoa or soya yoghurt • Make the most of your vegan diet and food budget by selecting low salt foods like beans, chickpeas, lentils, tofu and the dry variety of soya mince as everyday protein sources • Try making your own meat substitutes using health-promoting plant foods like beans For information about vegan nutrition, check out the resources at vegansociety.com/nutrition, including the free VNutrition app.

Heather Russell, Dietitian

2-3 March 2019

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min.

Subject to availability.

Selected stores only. Excludes Centrals and Locals.