RAW Magazine

RAW fun, Fierce, vegan living

A Vegan Feast from across the Globe Explore your culinary senses

The Benefits of Going Vegan Marketplace special

Our Future is Green The next generation of product design

Festival fashion

Our guide to cruelty-free sunset dressing

So you think you want my job?

Exclusive interview with The Curvy Redhead Vegan

Top 10 Vegan Accounts to Follow We’ve got your Instagram feed covered RAW // 1

Contents REGULAR 4 Top 10 Vegan Instagrams

Staff List Editor-in-Chief: Georgia Evans

7 Vegan Myths 8 The Benefits of Going Vegan - Market Special 10 Go Nuts for Our Power Truffles 20 RAWView FEATURES 12 A Vegan Feast from across the Globe

Sub-Editor: Molly Jang

21 An Interview with Sophia 34 Vegetarian Shoes Brighton 44 So you think you want my job?

FOOD 38 Farmaround with Izzy Lane 7 Healthy Vegan Shopping List // FASHION 24 Festival Fashion 39 Cruelty- free Makeup 49 RAW Job Vacancies 50 The Red Carpet is Going Green 2 // RAW

Art Director: Alice Bradley

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elcome to the very first issue of RAW! We are a visually inspiring monthly magazine that will showcase the best of what the vegan lifestyle has to offer.

We’ll be bringing you beautiful recipes from around the world, interviews with some of the most endearing characters who are a part of the movement and cruelty-free fashion spreads.

Everything is mindfully sourced, with sustainability and positivity at the heart of it all.

In addition to this, we’re also launching our own app. The RAWBoard is a springboard of creative ideas for our audience.

Here you can collect together your style and beauty inspiration

8 while connecting to an entire community of likeminded people.

Please immerse yourself in these pages, whether you are a vegan or not, we hope you can take some inspiration to move towards a more contemporary, considerate attitude. We do not judge, we do not dictate, we just hope that by offering an alternate mindset, we will be able to preserve the planet for future generations.

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Top 10 Vegan Instagram Accounts You Must Follow

By Alice Bradley

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nstagram has become one of the most powerful tools for inspiration, since its release in 2010. With 30% of all internet users now owning at least one Instagram account, there is a clear demand for photography that can say a thousand words.

Now as vegan diets are proving more appealing and the popularity for a cruelty free lifestyle has taken the foreground of many ‘fashionable’ recipes and fashion brands, the growth of vegan-only accounts have really flourished.

There are many vegan accounts which offer a unique take on plant-based diets and RAW have honed some of the best accounts just for you. So sit back, take note and go stalk some Vegan Instagramers, which we know will give you total avo-envy.

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1. @bestofvegan 2. @rawincollege

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3.@sobeautifullyreal

5. @nomyourself

4.@theveganredhead

6. @plantbasedlogic

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7. @veganbros

9.@shanyaraleonie

Be sure to tag your images with RAW’s own hashtag :

#RAWmag

8. @veganfoodvideos

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10. @veganhacks

The Biggest Myths About Vegans

By Georgia Evans

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he RAW team are here to debunk any myths that may be floating around about the vegan lifestyle. Sometimes people seem to misunderstand us, call us hippies or suggest that we’re somehow lacking, when actually the whole experience is what you make of it. So let’s highlight some of the biggest misconceptions there may be…

1.We’re all vitamin-deficient.

Never ask a vegan about their iron intake or B12. Honestly, if they haven’t researched properly then that’s their problem. Truth is, everyone needs to get the right amount of

The Pantry Essentials: 1. Beans, Lentils and Chickpeas. Pinto, black, kidney, and cannellini beans are also good to have on hand.

2. Grains - Brown rice, white rice, quinoa, spelt, farro, millet, and bulgur. They make a great addition to vegan meals as they add substance and texture 3. Tofu 4. Nuts - Almonds, Cashews, Pistachios, Pine Nuts 5. Vegetable stock or Miso 6. Milk alternatives- The list is endless 7. Flaxseed, Chia seeds and any other that take your fancy!

8. Coconut oil 9. Maple syrup/Agave Nectar/Date Syrup 10. Protein Powder - Hemp or Soya

Regular supplements no matter what you’re eating, and it’s usually the case that vegans are more aware of this.

2.Vegans are preachy.

Actually, I don’t care if you eat meat, or if you eat meat around me. Just wash up your dishes and cookware properly and don’t keep it near my stuff in the fridge because I don’t want to smell it. We’re all educated enough on what we’re eating and are free to make our own decisions.

3.All vegans are hippies.

Seriously, I’m sure there are high-profile bankers and MPs that are vegan and not ‘hippies’, some people do it for health reasons too. While I want to conserve the planet the best way I can, I’m not roaming the streets of London pretending I’m at Woodstock.

4.Veganism is hard.

When you’re saying no to certain types of food, it can feel like punishment but only if you’re in a negative mind-set. I don’t feel bad turning down milk chocolate because I don’t support the ethical practices of dairy farmers. I’ll just sit here and enjoy my power truffles instead.

5.Veganism is expensive.

If you’re shopping at your local markets, you’ll actually find that buying fresh produce can be cheaper, plus vegan food lasts longer!

Realistically, the processed foods are more expensive, so try to avoid bulk-buying in Whole Foods because the costs will start to stack up…

6. Vegans are pretentious.

This is a frustrating misconception. By looking at Facebook pages and vegan Twitter accounts, you’ll see that it is, in fact, a very supportive and humble community.

7.Veganism is boring.

Well, this magazine will hopefully change that perception. There’s a whole plethora of food groups to try and you’ll find that you start using ingredients you never thought to try!

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Benefits of Going Vegan - Market Special Alice Bradley tells us how we should make friends with our markets

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here are many benefits to going vegan and sustaining an all natural lifestyle.

This month RAW are taking a look at how food markets have a positive impact on vegan meal-time.The bustle of busy shoppers and cobbled high-streets are the stomping ground for some of the freshest foods and independent street sellers around. These local tradesman live and breathe their produce.

relationship between yourself and your local farmers, you will get good deals on your fresh food. Moreover, you have the leniency of haggling. It can be a little bit scary at first if you are not used to asking awkward questions. But if you go at the end of the day when the vendors are trying to sell the last of their stock, you may be able to buy in bulk and at a discounted price.

You are guaranteed freshness because

There is a lot to be said about the many advantages of buying market fruit and vegetables.

Firstly, the impact it has on local business.

The more you buy produce straight from the farmer, the better value for money you will be getting, as it cuts out the cost of the middleman.

Also, you are able to connect with the people who are working hard to provide such high quality produce to their customers. It really can become a social experience if you give it a go.

You are not restricted to specific prices. It is almost guaranteed that if you strike up a

organic food is grown without the poisonous insecticides that generate damaging free radicals in your body. Your body will love you for it.

The reduction in transportations - As you are cutting out the middle-man, you are also cutting down on the emissions created from vehicles, boats and planes which get your fruit and vegetables from A to B. There is less plastic and packaging used in market produce, so the more you buy from markets, less packaging will end up in your waste bins and should reduce the landfill sites.

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Regular Try before you buy - if you ask nicely, the stall owners will let you taste things. It is a great way to be more adventurous too.

The amount of variety at markets is astounding. You have access to more exotic options - For example: plantain, custard apples, dragon fruit.

The technicolour that lays before you at these stalls is mesmerising enough. One look at the vivid colors of produce found at the farmers market, and you’ll be able to tell just how nutritious the fruits and vegetables are.

The farmers and food producers benefit

because they have more control over their prices, and by attending a number of different markets they can help to maintain the viability of their business. Give farmers their power back.

You will learn about the importance of seasonality. Lighter fruits and vegetables like plums, peaches and aubergines are available seasonally in the Spring and Summer, while heartier winter vegetables like squash and parsnips provide sustenance for the cooler Autumn and Winter months.

Fresh fruit and vegetables available at Kingston Market

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Go nuts for our power truffles!

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FAC T can . Cacao is satis fy y a supe rfoo our d still bein sweetoo , so you t g he althy h whils t !

ed need uch the go! m on that for ien kick t c t e f o Per ing, pr n mor

A must have for your festival snack box, breakfast, or any occasion. Get messy and stuck in with these energy, vitamin boosting bites in minutes with Molly Jang!

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ho knew truffles could be a sweet but healthy addition to your morning? This heavenly mix of rich fragrant raw cacao and nutrient packed seeds and nuts, are a vegan’s best friend when a little pick me up is needed.

Makes 20+, depending on size 100g nuts - walnuts, almonds, brazils, cashews, or all four!

400g dates 50g raisins 50g linseed or flaxseed (milled or with extra nuts/goji berries is fine) 25g chia seeds 100g peanut butter 25g cacao powder

1 Put your choice of nuts into the food processer and blend for a few minutes, until they become a breadcrumb like consistency. Then place nut mixture into a mixing bowl.

2 Blend the dates and raisins in the food processor. Depending on the size of your food processor, you may have to blend them in two batches.

3 Once blended, add the dates and raisins to the mixing bowl.

4 Add the linseed, chia seeds, peanut butter and cacao powder to the mixture and stir.

5 Knead the mixture until all is blended in together.

6 Take a small amount of the mixture (the size of a 2 pence piece), squeeze it together in the palm of your hand a few times until solid. Then roll into small balls with your hands.

7 Repeat this until the mixture is gone.

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A Vegan Feast from across the Globe

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Molly Jang immerses your senses in RAW’s exclusive culinary feast, that will have your taste buds longing for more.

Journey along the oriental path to where the Thai Tom Kha Hed brews and bubbles, past the jerk shack in the heart of the Caribbean, through the mist of aromatic ginger in China, and finally a descent into the vast heat of Mexico. Arriba!

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Thai Tom Kai Hed Soup Makes 5 portions, depending how peckish you are.

1 vegetable stock cube in 200ml jug hot water 5 kaffir lime leaves, crushed 2 inch section lemongrass 1.5 inch chunk galangal root, finely chopped 1 can coconut milk 1 can coconut cream ½ a 250g pack fresh white mushrooms, diced ½ red onion ½ fresh red chilli Juice of 1 lime Coriander leaves for garnish 14 // RAW

1 In a large sauce pan bring the vegetable stock, lime juice and leaves, galangal and lemongrass to the boil.

2 Its optional to strain the liquid at this point, although the root and leaves aren’t intended to be eaten, it’s common for them to be left in.

3 Add the coconut milk and cream and stir, then return to the boil.

4 Bring the heat down then add the onion and mushrooms, simmer for 10-15 minutes.

5 Serve into bowls then garnish with coriander leaves.

Caribbean jerk, black eyed bean & sweet potato curry Makes 5 portions, can you handle the heat?

1 red onion, 1/2 finely chopped, 1/2 diced 1 garlic clove, crushed 3 coriander stalks 3 sweet potatoes, peeled and diced 1 red and 1 green pepper, cut into thick slices 1 can black eyed beans 1 tbsp coconut oil 3 tbsp jerk seasoning 1 tsp thyme 1 tsp or 1mm ginger (dried or fresh) 1 tsp crushed chillies 1 tsp chilli powder (for those who prefer more of a kick, bump up the spice.)

1 can chopped tomatoes 2 tbsp rum (caribbean preferably) 1 tsp demerara sugar 300 ml veg stock Sprinkle of desiccated coconut Small handful of coriander leaves Rice with serve, if desired

1 In a food processor, blend together the finely chopped onion, garlic, ginger, coriander stalks, chilli flakes, chilli powder and jerk seasoning for a few minutes until it resembles a smooth consistency, then set aside.

2 In a large pan heat the coconut oil over a medium heat, then add the red onion and cook until soft.

3 Once the onion is soft, add the blended seasoning mixture to the pan and cook until fragrant.

4 Stir in the thyme, sugar, vinegar, chopped tomatoes and 300ml of stock and bring to a simmer. Leave to simmer for five minutes.

5 Then drop in the sweet potatoes, simmer for a further 10 minutes, then stir in the beans, a bit more jerk seasoning and some peppers. Simmer for another 10 minutes until the potatoes are soft and tender.

6 Serve with rice and peas for a more authentic carribbean twist. Any leftovers will keep in the fridge for up to a week, jerks up!

Why not go full reggae and fry up some vegan plantain chips?

You’ll simply need two ripe plantain and a shallow pan of olive or coconut oil.

1 Slice the plantain at an angle into coin size pieces.

2 Fry the platain for 2 minutes both sides until golden brown.

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Mexican qunioa & chilli bowls Makes 3 flavourful, health packed bowls 1 ½ cups quinoa (dried) 2 ½ cups water 1 garlic clove 1 can black beans (drained) 1 red onion (chopped) 1 red pepper (chopped) 1 green pepper (chopped) 1 jar black or green olives (drained) 1 250g punnet cherry vine tomatoes 2 avocados (diced) 3 lime wedges A drizzle of chilli oil Salsa For the Mexican seasoning...

1 tsp paprika 2 tsp cumin 2 tsp chili powder/flakes 1 tsp salt 1 tsp pepper Pinch of cinnamon Pinch of cocoa powder

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1 Cook quinoa according to instructions on package.

2 Whilst the quinoa is cooking, in a small bowl stir together the spices to make your authentic mexican seasoning, then set aside.

3 Then in a separate pan saute the onion, pepper and black beans with a drizzle of coconut or olive oil for 5 minutes.

Once quinoa is cooked, stir in the onion, pepper, black beans and your mexican seasoning.

4 Place the quinoa mixture into wide bowls.

5 In each bowl (you can get really creative with this part) top with diced avocado, olives, cherry tomatoes, salsa, chilli oil (if desired) and freshly squeezed lime juice.

Serve and enjoy!

These rainbow bowls can be enjoyed at lunch or dinner.

Sweet ginger tofu and pak choy Serves 3 250g/pack fresh firm tofu (drained) 2 tbsp groundnut oil 2cm piece ginger 200g pak choi leaves 1 tbsp Shaohsing rice wine 1 tbsp rice vinegar ½ tsp ground fennel Cooked jasmine rise to serve For the marinade...

1 tbsp grated or ground ginger 3 tbsp dark soy sauce ½ tbsp brown sugar

1 Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into the tofu, therefore enhancing the flavour, delicious) then cut into bite-size cubes.

2 Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins, or slightly longer depending on desired intensity.

3 Heat a wok over high heat and add half the groundnut oil. Once the oil begins to heat up, toss in the ginger slices and stir-fry for a

few seconds. Then add the pak choy and stir-fry for a further 1-2 mins.

Add a small splash of water (this will create some steam which is the perfect environment to cook pak choy in) and cook for 2 more minutes.

4 When the leaves of the pak choy have wilted and the stems are cooked but still a little crunchy, season with salt and pepper then transfer to a serving dish of your choice.

5 Rinse the wok under cold water, then reheat it and add the remaining oil.

When the oil begins to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Note, the tricky bit - Take extra care not to break up the tofu as you stir fry it, you want each piece to be browned evenly on all sides.

6 Season the tofu with the ground fennel, rice wine and rice vinegar. Add the remaining marinade liquid, bring to the boil and let the liquid absorb into the tofu.

7 Once the tofu is cooked, spoon onto the pak choy and serve with jasmine rice if desired.

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Go Bananas!

Bananas are a vegan’s best friend. This deliciously versatile fruit will cater to your every need! Here are three of our favourite recipes for sweet treats that are easy to make, and oh so tasty!

Banana Bread Enjoy for breakfast or a cheeky snack, served hot or cold and with a dollop of nice cream, it will always leave you feeling satisfied.

3 large ripe bananas 225g plain flour 3 tablespoons of baking powder 100g brown sugar 3 teaspoons cinnamon or mixed ground spice 75g coconut oil 25g walnuts 25g dark chocolate chips

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1 Pre- heat oven to 200 degrees 2 Mash the peeled bananas and mix with oil and sugar 3 Add the flour, baking powder, cinnamon, chocolate chips and nuts 5 Bake in a greased and lined loaf tin for 20 minutes 6 Cover with tin foil and bake for another 40 minutes, then serve either fresh out the oven, or enjoy it when it’s cold and gooey

By Georgia Evans

Food

Nice Cream

An absolute classic, this delectable vegan alternative is creamy and completely guilt-free.

All you need is a bunch of ripe bananas, some coconut milk, a food processor and a freezer! This recipe makes enough for a medium container.

4 ripe bananas 500 ml coconut milk (If you want to add some extra flavour, why not try a few tablespoons of nut butter?)

1 Pop everything into a food processor, and whizz until creamy 2 Pour into bowls, and serve! Alternatively, for firmer ice-cream, leave the mixture in a freezersafe container and freeze for at least an hour

Three-ingredient Pancakes

A simply marvellous treat for pancake day! The recipe serves about 2 or 3 people, and top with your favourite berry compote, nut butter and maple syrup.

2 ripe bananas 250g rolled oats 450 ml almond milk 1 Put the oats in a food processor, and whizz until they reach a flour-like consistency 2 Add the remaining ingredients, and continue to blend until a batter is formed 3 Heat up a non-stick frying pan with a small dollop of coconut oil in, make sure the pan is really hot before you pour the mixture in, to get the best results 4 Pour in the batter evenly when making each pancake, allow them to cook until the bottom is solid enough to flip them, and cook until golden RAW // 19

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Georgia

Evans

induldges

at Camden’s Cookies and Scream Vegan Bakery

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egans rejoice! Finally, a bakery that offers all of the indulgences that you thought you were no longer allowed. Hidden in the back alleys of London’s most charismatic areas, we visited the Camden Cookie Bar located in the Market Hall to sample some fresh, egg-free, dairy-free, wheat-free sweet treats.

The multi-award winning shop itself seems unassuming, surprising perhaps considering that it’s such a staple for London’s vegan community. It’s framed with wooden panels painted light mint green with a small display window proudly showcasing the days freshly baked goods. That all too familiar smell of hot cookie dough waft from the kitchen as you approach the bar, and glancing up you can see the wide variety of their famous soy-based Screamy Shakes.

Not only are all the products plant-based, but they’re also gluten free. It’s all so good that it’s almost healthy! Molly and Alice tried a chiquita each, freshly baked and warmed up before our 20 // RAW

very eyes, and Molly tried a dollop of soya ice cream. Meanwhile, I thought I’d spoil myself with a chocolate-donut sandwich, Oh my goodness, what a delight. The donut was gooey and chocolatey (it’s all raw, unrefined cacao) and had an almost hazelnutty taste to it.

The ice cream was rich and creamy, and melted perfectly in between the hot, fluffy dough. The chiquitas were also sublime. Peanut butter and jelly-filled cookies dough texture which perfectly blended with the cool vanilla ice cream that melted over them.

The Screamy Shakes are legendary. By blending the soya ice-cream, raw cacao and a choice of brownie or cookie, it’s a whole meal in itself.

There’s also a selection of freshly brewed coffees or tea available, which we made sure to treat ourselves to. Refreshingly, the fact that the desserts were all made with natural indredients left us feeling less lethargic. We walked away with comfortably full bellies and big grins on our faces and totally guilt-free!

Feature

Unravelling all things vegan with sin-free Sophia

By Molly Jang Artwork Throughout By Sophia Ellis

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an you give RAW an insight into what you do? I’m a vegan blogger, artist, student and a trainee yoga instructor. I make art based around things relating to veganism, animal rights and the environment. My blog (sinfreesophia) is based around vegan lifestyle, and I also have a recipe website as well to help people not only get into the lifestyle but to read recipes and generate ideas.

Can you share with us your ethical goals andplans for the future? I’m the person who runs the UAL (University of the Arts London) Vegan Society. I’m planning to get the society bigger and grow it more throughout the year and next year hopefully by partnering up with vegan societies in different universities, to make it more of a collaborative thing so it’s not just UAL. I’m also hoping to hold vegan art exhibitions in London which will be good, not only to have people in uni involved, but to make it a community thing so it’s more inclusive. As I feel like veganism is inclusive, I don’t want it to be an ‘us and them’ situation.

I hope to release an e-book which will reach more people about veganism, and mainly to travel and educate really. As a yoga instructor, I’m going to Bulgaria next year to be a chef. I’ve managed to turn a yoga retreat into a vegan yoga retreat, so everyone that’ll be going there will be eating my food, as well as plant-based, local food. I’ll be doing my teacher training there which I’m looking forward to, called yoga dharma, yoga retreat. They’ve invited me along as a vegan chef, and in return I can do my yoga teacher training out there.

How do you advocate your views into your work? In terms of art work, my response is to social issues that are happening currently.

For example, the beaching of whales, climate change or animal rights. Since a lot of people can see vegans as quite militant, I like to do activism through a way where people can make their own perception of it, and people can see it and relate it back to themselves. At the end of the day veganism affects everyone, if it’s in a way that I can express through art, I do that.

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When did the penny drop that veganism is the I work at Starbucks as a Barista, even offering soya milk to a customer instead of cow’s milk best lifestyle for you and others? I was living in and stating its cow’s milk so you make that Brighton at the time, so was surrounded by a differentiation. Cause not everyone gets that it lot of like-minded people anyway. I found that does come from a cow; I get customers that say, veganism actually helped me out of an eating ‘but why would I drink soya?’ and they haven’t disorder. I had anorexia and found that with a even thought about the amount of growth vegan lifestyle I could build a better relationship hormones or pus in it etc. If you consider it, with food, and eat as much food as I wanted it’s pretty gross and then customers are usually to eat in abundance without suddenly gaining weight. At first it was for health reasons, I like, ‘I think I’ll try soya today’.

Who are your vegan inspirations and where became lactose intolerant as well but it ended does your inspiration get its fuel from? My main up being for ethical reasons in the end. Morally, inspirations would be my friends in the vegan I felt hypocritical loving animals but eating community, as well as my friends who are vegan them at the same time. Its when you start to YouTuber’s and activists. There’s a guy called notice things, like going down the markets and Ed Winters, who’s an activist and YouTuber seeing dead animals being hung up, it kind (EarthlingEd), and Vegan Speak as well he’s a of gives you flash backs. It feels like a gradual thing; I wouldn’t say it was cool guy. All my friends a sudden thing but over around me just do so time I did just kind of stop. much for the community “As I feel like veganism is How do you feel your and getting veganism out there, I think their inclusive, I don’t want it to activism to vegan culture is helping shape such a taboo massive inspirations to themselves. They’ve set be an ‘us and them’ situation” topic for some people/nonvegans? If feel like activism up Meat Up, one of my gets reality out there. For friends has also set up The Earthlings Experience and now that’s gone example, when we’re doing the Earthlings worldwide, its things like that and its quite experience we wear masks and show the close to home. I’m just so grateful to be around public the film Earthlings. It’s quite graphical most vegans wouldn’t even watch it, but it’s these positive people.

As for people in the industry, there’s a about the meat and dairy industry. During the vegan artist called Jaqueline Trade. She did a experience people pass by us from all different controversial campaign at Lush, where she was ages and something will click in their head, and tortured in the window of Regents Street the they’ll come over to ask questions, and it spurs same way an animal would be tortured through them to think about their food more. Activism animal testing. It was quite graphic, but it’s the gets more attention on veganism, that then side people don’t see to animal testing. It’s starts the ball rolling. Although some activism obvious what she’s trying to convey, but I think is a bit militant which I personally don’t go for, she’s just got such balls to do what she does. It’s that’s why I present mine through my artwork amazing the fact that she’s sacrificing her body and blog so people can see that its healthy, to educate people, it’s going through that pain it sustainable and fun. When it comes to people just shows how much compassion she has and who are quite narrow minded about this thing, there’s only so much you can tell them until I love that.

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they have to make their own decisions. You can’t just throw it at them, you should support them through it.

What are your pointers and recommendations for people who are new to a vegan diet? I personally tell people to not look at what they can’t have, but rather what they can have. As I think there’s this big thing were people see meat as the star of the disc, when they can start making veggies the star, then you can begin to be more creative with it and make veggies the main meal. Even taking your favourite meal say spaghetti bolognaise and seeing what substitutes you can have, you could use soya mince instead. There’s so many substitutes that it’s far too easy to find alternatives now. Even just taking it slowly, don’t feel like if you slip up you must be hard on yourself because it’s just going to make you turn in the opposite direction. Research was my big thing really, say if your favourite thing is waffles look online and you’ll find vegan recipes for it. Going to festivals like VegFest in London is a great starting point, as you can try out free samples.

Did anything hold you back from a vegan lifestyle? When I was being hospitalised in an eating disorders unit it’s hard to say your vegan in that environment, because they believe if your vegan you’re not, you’re only saying that so you can restrict from eating. It was tough trying to get them to believe I was vegan, and eventually they did accommodate for me, but that was tough as people often associated the veganism with the eating disorder when that wasn’t the problem at all. Once you start not seeing veganism as a selfish thing and more seeing it as you’re doing it for the animals, someone else, saving lives that kind of thing, it becomes easy to take yourself out of the equation. When you start seeing the benefits it’s just amazing.

Follow Sophia on: https://sinfreesophia.wordpress.com/ Twitter @Soph_ellis Instagram @soph_ellis

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Into the Wild Set amongst the sunstruck ferns, past the humming fields that lay in the distance, a whimsical figure stands at one with her surroundings. She has the power to seep into the organic landscape, whilst she embodies all that nature has to offer her. There is something so distinct about her appearance, as she distances herself from the bustling, musical shanti village; she is floating amongst the brush in ethically-sourced cloth. .

Modelled by Jessica Martin & Irena Parv Photography by Alice Bradley Illustrations by Nikita Vora

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Left & right: Dress: Traffic People Boots: Vegetarian RAW // 25 Shoes

Right: Top: Thrit Shop find Trousers: Thrift Shop find 26 // RAW

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Top: Thrift Shop find Trousers: Thrift Shop find

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Left & right: Dress: Thrift Shop find Kimono: Vintage BIBA Flower Crown: Camden market find

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Left & right: Dress: Dorothy Perkins // RAW Shoes: 32 Vegan Dr. Martens

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By Alice Bradley

- Brighton -

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et amidst the Northern Lanes of Brighton, Vegetarian Shoes has offered the quirky people of Brighton an alternative to the leather shoe. With its range encompassing all the most popular styles, like the quintessential Chelsea Boot and the sturdy Dr. Martens, there is a lot to be said about a brand stepping out from the norm and offering something new to the masses, with shoes crafted from fabric and hemp.

Owner Robin Webb discloses what has shaped his shoe line over the years.

A popular style ofVegetarian Shoes When you first started vegetarian shoes, did you realise how popular it would become?

Wow. I suppose no is the short answer. I would 34 // RAW

have dreamed about it, but I don’t really know just how popular it has become. But however popular it may be, is more popular than I would have hoped it would be. It has been a long time coming, at least 25 odd years. It started very small and grew quite organically over the years, little bit by little bit. You don’t necessarily wake up and have it all there, it develops slowly.

Do you think the popularity of the shoe shop is linked to the growing number of vegetarians and vegans? For sure. I think as well, there are a lot more vegans. People often say, ‘why aren’t they called vegan shoes when they are vegan shoes’. When I started years ago, there weren’t very many vegetarians and now there are vegans as well. It is hard to know sometimes why something works.

I think that it has a lot to do with the product and the fact that it was made in Europe rather than a sweatshop in China. Our shoes are good quality, they work and from that we get a lot of repeat business. But it must also be because of the growing number of vegetarians and vegans.

Do you think being a vegan has become a trend? Well I hope not. I don’t think so, but it can be trendy I suppose. When I first became vegetarian years ago, it was kind of the alternative, trendy thing to do. Some of my friends who were veggies didn’t stay veggie.

But is it a trend? It just depends what kind of

Features perspective you put on it. It’s like jeans, they are a fashion. They weren’t always around and they won’t always be around. Even though they have been around now for so long you may say they are here to stay. But who knows what we will be wearing next. Who knows what else will be a trend in the future. You could say everything

“It is one of those situations where you think ‘what came first?’ the vegetarians because of the shops we have, or the shops because of the vegetarians already there” is a trend. It only seems to be growing at the moment.

Why did you choose to have your shop based in Brighton? Good question. Well it is probably the best place outside of London and maybe even the best place to have it. It’s a big cosmopolitan city with a lot of vegetarians. It is one of those situations where you think ‘what came first?’ the vegetarians because of the shops we have, or the shops because of the vegetarians already there. I think it is partly because there are shops like us here. I think there are a lot of arty creative types that gravitate towards Brighton. But the shop is probably the smallest part of what we do. People sometimes say “Oh I didn’t see you in the shop, but that’s because I am back at the office with the figures and accounts and designing the shoes.

What would you say is your favourite style of shoe to sell? Do you know what, it’s always the next one coming. I’ve got an idea for a shoe that has got a lot of natural fibres. Not only is it vegetarian, breathable, ethical and people friendly but it is more environmentally friendly and that is the way that we are going. It’s a hard thing to balance actually because they all compete for what is the most important thing.

The most important thing we do is no leather

or harming animals. Then coming quickly under that, is how environmentally friendly it is. Holding all those things in balance is a bit of a hard thing, but that is the main thing that we do because there are no animal ingredients.

Are the synthetic fibres something you have created, or have they been sourced elsewhere? It is mostly things that we have found around the world. I have done a fair bit of travelling looking for new materials and done a little bit of development. There are some materials we have imported and then finished in England. Some of our shoes you can only get from us because we get the materials specially made up for us. There have been a number of ideas, none of them have particularly worked.

But we develop things and if things don’t work we put in more time, effort and money. You’ve got to keep trying things until they become right. I’ll go to Milan and there definitely is a trend in Europe to work on materials, that are not only breathable but have less solvents and less emissions into the atmosphere. There are people that specialise in that sort of stuff. When I started out I thought ‘who would really care’, but now everyone gets that part of it. It is easier to source and find materials now.

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Do you think that people who aren’t vegetarian have the misconception that because the product’s are not made from real leather, that they might lack quality or strength? You’ve hit the nail right on the head there. It’s so hard to convince people, because why buy plastic shoes? They seem to have a bad name or a bad association. We only really sell to vegetarians and if they aren’t, then it

“That is the nature of the fickle fashion industry” doesn’t matter to them as long as they’re good quality. It is quite an uphill battle trying to sell to people who are vegetarians, as it is a very niche market.

You have won numerous awards for your contribution to the veggie/vegan market. Do you see Vegetarian Shoes expanding in any way? Well yes it is expanding in some sense, so some of it is exciting. It is quite basic growth, very worker day. We have just taken on some new warehouses so we can stock more shoes.

Not only do we give them a good product, but a good service. One of the things we give them is that the shoes are in stock. If they want to order Graffiti artist resprays over existing art

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something they can contact us and we can get it to them reasonably quickly.

A lot of shoe brands will say ‘we want to sell off all of a particular pink shoe next year’. Then they will make it, order and distribute it to you six months later. If it sells well, then brilliant. If it doesn’t, then you are stuck with a load. Or if it sells well and you want more, you can’t because you have already had to decide six months in advance. But that is the nature of the fickle fashion industry.

So expanding, yes. We don’t want to have too much in terms of overheads, as we have the shop, the office and two warehouses. Our last bit of growth was last year. But growth as in more shops, well we don’t have any plans for any more. Although we are working and are friendly with resellers who sell the products around the world, like Avesu in Berlin, Green Laces in Sweden and MooShoes in New York to name a few.”

Do you think you would ever expand into clothing or ethical furniture? The beauty of running your own business is that you can work harder because there is always more you can do, but I’m pretty lazy. [Laughter] Yes in theory we could, but there are no plans to I suppose. We did used to do clothing, years ago

and that ran its course and came to an end.

The guy that did it actually retired and then we decided not to carry on with it. We did faux leather jackets and things like that.

Furniture, well that’s a whole other world and speciality. Bags are another one people sometimes mention. That again is a whole other business really. We just specialise in shoes that you cannot get anywhere else, that look like

“We have had a number of big clients either doing it for themselves or for a film.

Probably our most favourite one is Paul McCartney. Also Woody Harrelson and Natalie Portman” leather but aren’t leather. Although sometimes it’s good to diversify, it’s also sometimes good to know what you’re good at and what we specialise in and what we are known for. It already takes up so much time and effort so we’ll stick with the shoes for now.

What is the most popular style of shoe?

What sells really well? Well funnily enough, just before you rang, we were having a little

meeting with the people that do the ordering and the steel-toed boots that we’ve sold for...oh my goodness, 20 plus years. It has always sold well, even when Dr. Martens weren’t even in the mainstream fashion. We always seem to sell that well because it’s our core seller. Recently, for the last year or so, our Chelsea boot has sold really well. It has sold well over the years but it comes and goes in and out of fashion.

It is always either ticking over or like at the moment, massively popular.

Do you have many celebrity clients? Yeah, over the years. Probably our most favourite one is Paul McCartney. Also Woody Harrelson and Natalie Portman. We have had a number of big clients either doing it for themselves or for a film. We often get people phoning up to use them in a film. I think The Hunger Games got in touch with us and at the time I didn’t know what it was. That is definitely a fun part of the business, when you get to have things like that come along.

The Gardner Street shop in Brighton is open Monday and Tuesday 10am - 6pm, Wednesday 1pm - 6pm, Thursday to Saturday 10am - 6pm, most Sundays 11am - 5pm and closed on Bank Holidays.

12 Gardner St, Brighton BN1 1UP

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Food

Georgia Evans gets chatting with: Izzy Lane, Rockstar Turned Agricultural Renegade

I

sobel Lane is a food and fashion maverick.

A singer turned businesswoman, she pioneered the home delivery box scheme in 1994 as a reaction to the unethical farming practices she witnessed in her home town.

“I just thought, this is ridiculous and started researching about the agri-chemicals used in productions. The pesticides and toxins are cancer-causing. Apples for example are sprayed 40 different times during their growing season.

This was to make them hang onto the trees and make them ripe. Fungicides, pesticides, I mean it’s just horrendous. I thought well, this is ridiculous, it should not be a niche hippie thing, it should be mainstream, people should know about this.”

The idea behind the company is simple: organic, affordable produce, delivered straight to your door, it’s all cruelty free. “The only organic vegetables you could get at that time were in whole food shops and because they were so expensive and so niche and sort of in hippy-dom, it wasn’t selling. There was no proper supply chain.”

Instantly, the whole project took off. Before she knew it, Farmaround became a success, “It resonated with people. I think it harped back to the days when you used to get home deliveries from the bread man. I suppose on my journey, I started off not being very aware but then when you’re involved in something and research it, you become more and more aware of these things. That changes you.”

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In addition to this, the profits made by the company go to Izzy’s sheep sanctuary. This is the home to sheep released from slaughter houses, that are now kept in a safe and loving environment. She then uses the wool from these sheep to create knitwear for her clothing label Izzy Lane, or to be sold as part of a knitting kit. She even got some vegans eating eggs again.

Hen Nation was created to compete with the often barbaric practices of battery farms. The hens live their entire lives out on her farm, laying eggs until their retirement.

After winning multiple RSPCA Good Business Awards and rescuing over 600 sheep, Izzy’s business is still alive and kicking. She is now exploring the possibility of creating cruelty-free milk with rescued cows and has also moved from boxes to a more sustainable bag scheme instead. Delivering a wide variety of beautiful fruit and veg that’s all organic and affordable. She’s a true example of a good person doing good things to try and make a diffrence.

Georgia attending to her delivery

Fashion

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Leo Russo perches on his Human Unity Chair

Leo Russo is the next generation of product designers

By Georgia Evans

A

fter starting a university project in 2015, Leo Russo realised the extent of waste generation in product manufacturing and furniture design. A current second-year student at Kingston University, he was inspired to branch out from his Product Design course and took the initiative to start the Human Unity Chair project. Two years in the making, Leo now has a prototype made from 100% recycled plastic that’s easy to assemble, doesn’t require screws or glue and is completely sustainable. He’s hoping to continue to develop the project and get it off the ground. He’s already registered in the UK and Europe, beckoning in the era for a new generation of eco-friendly product developers.

So, tell me about your chair… So basically the project started in 2015, a couple of years ago now and we had a university project working with plywood furniture. All this plywood furniture we use, it’s quite popular in East London at the moment, so it’s hip, and manufactured from this 2cm thick flat sheet and cut out with a computer controlled device. It really made me begin to question the norms of why we were using plywood. Eventually I designed a piece of furniture for that project at university, and I decided that I wanted something that made a statement about sustainability, that was also a chair. So after lots of different prototypes, I think that we’re on version five or something in full scale, I decided to make and name it the Human Unity Chair. Basically the idea is that it’s a really versatile piece of furniture that’s made from 100 per cent recycled plastic and the user assembles the whole thing from flat-pack components by themselves at home,

Feature without glue or screws, it’s just held together with friction and strengthens as you sit on it.

How are you hoping to develop it?

It started off in a very traditional I guess university Product Design way, we did lots and lots of sketches and models of card and foam.

Lots of advice from friends who are designers and managed to make full-scale prototypes out of wood. Then I began to think about how I saw the project in the whole, it started off as just a university project and now I’m really keen to get it onto Kickstarter and I want to do a production run of 150 chairs to start off. But in order to do that I need to make sure I am 100 per cent happy with it and how it’s working.

Recently we made a shift from using a woodcutter to a waterjet cutter which made the chair in about 14 minutes from a piece of plastic sheet. It’s really exciting, in the last few weeks we managed to make a full-scale prototype that’s working and it’s really beginning to look the way it should which has been two years in the making so it’s exciting.

What are your views on current manufacturing methods and the way people are producing furniture at the moment? I think that as a young designer I share a view with many other people who are educated about this area, if you begin to enquire into it, the norms, the standards and protocol of manufacturing, it’s just really disturbing actually. It’s seriously inefficient, huge amount of wastage of fossil fuels which in itself is wrong but it’s also a pollution problem. There’s a really gigantic waste problem at the moment. Ultimately not only is the manufacturing really poorly considered and I guess born from the industrial revolution when we began to just refine materials down, we’re still very much in that area. We’re now in that age of international mass manufacturing so every time a designer chooses to make something, an object, they could well make millions of them, and inspire many more so RAW // 41

we just see disastrous effects basically. The planet bears the brunt of manufacturing from everything, from combining materials in a way they can’t be recycled anymore, from using materials that just aren’t sustainable anyway, like crude oil, reduced plastics, thermoplastics, and to use on things like packaging, which is ridiculous to a design that enquires sustainability. It is literally a valuable, fossilised remain and taken millions of years to build up and to turn that into a plastic, to have a lifespan of less than a year, and it’ll be in landfill again where it doesn’t deteriorate for another thousand years, you can begin to see the huge issue we have here.

The thing that made me want to do Human Unity Chair specifically and try to make that a waste plastic thing was due to the huge waste plastic issue we’ve faced in the last twenty years. We now have a giant patch of ocean covered in plastic from about 13 miles off the West Coast of California all the way up to the coast of Japan, through the Pacific Ocean.

When I began to understand the size of the implications of the manufacturing world, the worldwide consumption and how we just take things for granted. It began to really make me see that this needs to be changed quickly, and

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it needs to be changed convincingly. Not just from an ethical basis but from a practical basis, and a sensible basis.

Are there already companies working towards sustainable development? Yeah, I think we’re really beginning to see the kind of hints of it showing, at one design festival where designers of the year have a really great exhibition on at the moment. You’re beginning to see people like Nike are making a shoe out of waste plastic from the ocean. You’re seeing these home plastic refining mechanisms, that’s specifically related to plastic itself. Obviously plastic is not a sustainable material in any respect. It’s always

"You’re beginning to see the first steps taking place towards a more sustainable approach" toxic. It’s always difficult to use as it doesn’t tend to do well outside sometimes, either way it’s a poorly considered material. They didn’t understand what it was going to do in the forties so in the future, we should be aiming to stop using plastic altogether. I mean it’s just a deeply flawed product.

Things like bioplastics can be seen now at Kingston University in the canteen, all the

Leo Russo assembles his chair

cutlery is made from cornstarch-based plastic and those kind of materials, the new kind of materials based on natural products, is really the new era. That’s what biomimicry is, it’s copying nature in a sense, because in nature there is no waste, there is no plastic, there is no anything. Everything is totally reused and sits within a perfect system. That we as humans cannot replicate at all. So you’re beginning to see these companies pushing themselves towards a sustainable direction, but ultimately it’s so primitive it’s shocking. The Nike shoes for instance, you can’t even recycle them because they’re glued to a rubber sole, it’s not plastic, you can’t take them apart, the consumer is just going to throw it in the bin again. So what they’ve done ultimately at the moment is take plastic from the sea and put it in a landfill somewhere. Where it’s still harming wildlife, leeching toxins into the water table.

You’re beginning to see the first steps taking place towards a more sustainable approach to product design, but it’s pretty unsubstantial at the moment.

What does the future look like for yourself?

There’s no way we can change people consuming things, every single day people are going to be

consuming things. We are responsible for tons and tons of consumption. Every year from fuel, plastic materials you name it. The truth is that pattern of human behaviour is not going to change. Capitalism will not end tomorrow. As much as a progressive person I am politically; the truth is that people just keep buying stuff, me included. So I guess my interest is primarily, how can designers utilise existing models of human behaviour to drive positive, sustainable initiatives? I think the way that that’s going to happen is basically by convincing the consumer market and convincing the design market and the production market that sustainability is a good investment. Ultimately, we want to buy things because it looks good, which is a really important part of the Human Unity Chair project, the finishing of the plastic, because it works well and because it’s affordable. At the moment, recycled things and ecological design is a niche and it’s expensive, and it cannot be like that in order to take hold. I’m praying for a future whereby manufacturers, instead of being as cheap as possible and being competitive like that, they are trying to be as sustainable as possible and have a zero plastic policy which I hope will be a future trend.

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SO YOU THINK YOU WANT MY JOB? THE CURVY REDHEAD VEGAN

By Alice Bradley

Name: Debra Warrington Age: 55 Occupation: Holistic Therapist & Vintage Tea Party Owner From: Horsham, West Sussex Instagram: @the_curvy_redhead_vegan

F

rom practicing laughter yoga, exploring new vegan hotspots and teaching holistic therapies, is there anything that the Curvy Redhead Vegan can’t do?

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How long have you been a vegan? I have been vegan probably for about a year, but that’s after about 14 years of being a vegetarian. It’s all about the animals. There is obviously the health side that goes with it, but it is about trying to do my best to stop animal cruelty and make people more aware. It is really hard because obviously there is are many aspects of being a vegan, but for me the core basis is all about what happens with the animals and trying to do something to stop it.

I am certain about expressing my opinion, but protests for me are a bit hit and miss because I don’t always agree with how people go about protesting. Sometimes they do a lot more damage than they do good. It is all about

Debra Warrington embracing the gardens at Tilgate Park how I live my lifestyle, how I project myself like the things I put on my Instagram which are all very vegan orientated. I don’t push it in anyone’s face, but I am always open if anyone wants to talk about it. I am more than happy to talk, for hours on end really. It is good to be able to say, when someone asks about your makeup or hair products or whatever it is, that I can say hand on heart that my products do not contain any animal products and are cruelty

“We live in a world of Google for a start, so there is so much research to be done” free. People get a bit confused sometimes and assume that because it is cruelty free that it doesn’t contain animal products. It is all about doing your research.

There is an apparent scepticism surrounding veganism, that living a fully a vegan lifestyle is really hard to maintain Is this true? No. Maybe once upon a time.

Maybe years ago when people didn’t know too

much about it or that the information wasn’t out there. We live in a world of Google for a start, so there is so much research to be done.

When you do your research you find out how many companies are vegan friendly and also how many people are changing their lifestyle so they can live a vegan life.

But it is also about the products, one of the best shops for vegan products is Superdrug.

Superdrug is on the cheaper end of the range, because people automatically think ‘oh you have to go to this shop and that shop’. Their own range of cosmetics is vegan. They all contain the little bunny, which is always really good to see. There are very expensive products out there, but you don’t have to use them.As for maintaining it, no. As for any lifestyle, when you know where to get your products and produce, it’s easy.

What would you say to people who believe that veganism is a trend? I’d say do your research for a start, ask. Go into a shop and ask because what I have found during my RAW // 45

time being a vegan, is that I am educating the people in the shop sometimes. Say I go into Sainsbury’s and ask ‘can you tell me which is your vegan wine?’ they don’t necessarily know.

You go on a learning process together so you pick up the bottles.

That’s where you learn the vegan sign that is on it. A lot of brands now even say ‘Vegan’ on their products. I have also found a lot of the staff saying ‘well I didn’t know that’, so they

“As for any lifestyle, when you know where to get your products and produce, it’s easy” have actually learnt something.

It is a very healthy way of living. I don’t tend to use recipes, I just use my imagination.

Everything I cook has peppers and mushrooms though because I love them. It is not necessary, but I love them!

What is the most important factor to you about being vegan? For me it is about my conscience and the animals. It is really strange

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because I grew up in a town in East London.

You didn’t see a cow or a pig or anything like that, but I always remember, even from a really young age, having this feeling inside of me that I knew I loved animals. I grew up in a family of real meat eating carnivores, like you can’t imagine. I actually used to see my mum carry out some not very nice processes like making jellied eels. She used to kill the eels in the kitchen, so I would actually cry at her and then I got told off for crying. It affected me really badly.

Even before I became a vegetarian, I always had a real conscience about it. Then when I became a vegetarian, I felt a little bit hypocritical because I wasn’t eating meat, but I was still using things with animal products in it, so then I looked more into it and that’s when things began to change.

Did that influence what job you wanted to do? Well because I have always worked in education, that was my career for many years, so I think you can’t go into education and force your opinions. But over the years I have had many occasions where I could teach things, because it was coupled with a lot of holistic

Features therapies. People become interested, so when those opportunities arose, I could teach those things. I didn’t ever work in an environment when I had to eat meat, I made those choices about what I took to work.

How do you implement that in what you do now? At the moment I work for myself where I do my holistic therapies. I am looking to go back into the workplace, but I don’t know what to do at the moment. I also have a business that I had to put on hold for a little bit, but I am looking to start that again. I want to look at it from a different perspective because I do vintage tea parties. For me, it’s again the options for people would have to be there because it is their choices. I would love to be able to bring more of a vegan side and offer those vegan options to people.

Would you ever tailor your tea party experience to being only vegan products?

It puts me in a bit of a dilemma, because I would love to offer totally vegan products but it is a choice thing. Especially when you have a business, you have to give people choices, particularly with food. My heart and my head both say ‘yes’. I would love for it to be purely

vegan. There are things to think about, research to be done to see how viable that is, especially with the vintage tea parties because everyone wants the sandwiches and the cake and the cream and scones. But as there are so many vegan alternatives out there, that it is possible.

Do you think that because vegan tea parties are a niche, that people will go there?

Yeah I think nowadays there is more scope for it. There are people out there trying dry January and Veganuary, so people are actually

“No longer are we this mini group, there are now millions of vegans and they are all over the world” really giving it a go. Hopefully the people who have done it during a month can say ‘yeah this is the lifestyle I want’. I think as well, there are so many vegans out there. No longer are we this mini group, there are now millions of vegans and they are all over the world.

Do you think there is enough education out for people who are not vegan? No! I do think it is becoming better. As someone who

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has worked in education and actually seen what students had in their lunch boxes and what the cafe’s were serving, I think there is massive space for there to be more talk about ‘healthy options’ rather then jumping straight in and saying they are vegan. Certainly in the education field, there is a place for us to be more able to teach. I would love to be able to go into schools and talk about the options. It is not about brainwashing, it is about giving people variety. It is easy to just give a young person a book and say ‘here you are’, but most of the time they won’t read it. There is massive gap in education.

Do you think there is an issue of ethics for someone who is working in a job which isn’t vegan? Ethically is always going to be the big one. I know how I stand, but it has always got to be an individual choice. The more education people get, the more they can make those decisions for themselves. I have four grown up children and they are all meat eaters, but what they have learnt from me is that they eat less meat, they make more informed choices with healthy op tions. If we had the education, then maybe we would see more of a growth in vegan cafe’s and places to go.

Is it hard being a vegan and living in a rural area? For someone that does live in the country, in lovely West Sussex which is beautifully scenic, the vegan scene is practically non-existent. You go along the coast, Worthing one way and Brighton the other way and they are fantastic. Worthing is actually becoming vegan central. The original has always been Brighton, it has always been out there. So I am stuck in the middle of these two places in little old Horsham. It really doesn’t seem to cater for vegans. But overall I think we are living in a time where there are a lot more vegan options about.

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coming back from vegan bakers and vegan pizza makers and stuff like that. There still isn’t enough choice because then every town and every city would have at least one vegan cafe.

I don’t have that, so I do have to travel around a little bit.”

As a person who practices holistic therapies and veganism, do you think it is ethical to wear clothing that looks like animal products? People often ask me ‘why do you want to look like you wear leather or fur’ and you do have to be very mindful of what you wear. But at the same time, people are still allowed to be stylish. I have fake leather jackets and things like that. I suppose for me, I am becoming less eager to wear things that represent animals, but we still can’t be so judgemental because people want to be stylish.

At the end of the day it is not leather, it is not suede. It is definitely a debate which will go on, but over time I think that vegans might reach a point where they don’t want to wear anything that resembles an animal. But if people start seeing that you can have a stylish alternative, they will go for those alternatives.

I get so passionate when I see something new. I was passionate within my career in education, I was passionate with teaching or

when I was able to work with a student who was perhaps written off. If I see something, like a new cake and it’s beautiful and covered in fruit or if I see some of my followers who make fantastic vegan handbags, then I get so excited about the creativity and skills that go into them. The more we promote wonderful, nonanimal based products, the more people will realise that we do not need it in our lifestyles.

Do you think people would want your job?

I think so. I think there would be a lot of people who would be interested in the holistic side of things, as well as the vintage tea party side of things. There are a lot of passionate

people out there and if you meet and talk to those people about what they do and how they live, then there will always be someone who will go ‘I want to live my life like that’. I think my attitude and the way I live my life as a vegan, is for everybody.

RAW JOBS Chef de Partie for cutting edge Plant Based Vegan Restaurant NAMA Foods - London W11 We are currently looking for a strong, excellent and committed full time Chef de Partie at our raw vegan restaurant in Notting Hill.

Celebrity Liaison PETA UK - London Enlist celebrity support for the organisation, in addition to developing and maintaining strong positive relationships with PETA’s celebrity supporters and other influencers Badass Pinterest Ninja Intern (Social Media Intern) Worldwithinher.com - London Internship I am Luxury Vegan Lifestyle Blogger who is looking for a Pinterest savvy intern.

The role will include creating engaging rich pins from my content on the website, uploading daily pins, growing my following, as well as pinning other people’s pins.

Vegan Waiters, Chefs and Baristas The Sanctuary - London SW6 Exciting new 100% vegan café-restaurant will be opening very soon in the heart of Fulham Broadway, South West London.

We are currently looking for both fulltime and part-time waiters, chefs and baristas to join our team.

Sales and Marketing Assistant Ms. Cupcake - London £7.60 an hour Here at Ms. Cupcake we are passionate about amazingly indulgent vegan food and top-notch customer service. If you love those things too, then we’d love to have you apply to work with us! We are recruiting for permanent experienced sales and marketing staff due to company growth.

ROLE: Sales and Marketing Assistant HOURS: 40 hours per week

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Fashion

The Red Carpet is Going Green S ustainable fashion has come on leaps and bounds. Gone are the days when ecofriendly clothing was associated with hemp ponchos and woven shoes. The catwalks of London, New York, Paris and Milan are becoming increasingly aware of the destructive nature of the fashion industry. Designers like Stella McCartney, Erdem and Sergio Rossi have started to embrace the Green Carpet Challenge.

In addition to this, with celebrity campaigners like Emma Watson wearing exclusively ecofriendly fashion on her recent press tour, it seems that Hollywood’s red carpets are being tinted green.

Eco-Age is a brand consultancy that has become internationally recognised for their Green Carpet Challenge. Initially brought to life by the company’s founder, Livia Firth, it has continued to blossom. Recently, Eco-Age announced the Green Carpet Fashion awards in partnership with Camera Nazionale della Moda (the National Chamber of Italian Fashion, a non-profit that promotes the Italian fashion industry). The president of which, described the event as, “The Oscars of sustainable fashion.”

This green initiative has already been supported by the likes of Keira Knightley, Anna Wintour and Emma Watson who has even launched her own Instagram account dedicated to sustainable fashion. The Press Room is a collaborative project between Watson and her stylist Sarah Slutsky with over 100,000 followers, which gives us a behind-the-seams look into her fashion moments. Here, she is promoting the green initiative while giving a platform to smaller designer brands. Hopefully, this will lead to a greater consciousness in the fashion industry.

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Emma’s eco-looks

Custom Louis Vuitton dress made from Newlife recycled polyester, created from used plastic bottles

Stella McCartney coat. The first luxury brand to not use leather, skins, feathers or furs.

Bespoke Emilia Wickstead gown, made of unwanted ‘waste’ fabric by an all-female team.

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