The Vegan 2018 Issue 4

The Vegan 2018 Issue 4

The Vegan Society magazine

WORLD VEGAN ANIMAL PHOTOGRAPHY MONTH Activism through the lens

An international celebration

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Editor’s Letter & Contents

Editor’s Letter

S

ince the first World Vegan Month in 1994, every November has presented a wonderful opportunity to celebrate the rise of veganism.

This year is no different – with celebrity support, exciting new projects and much more, this is sure to be a memorable one.

You can read about what we have planned for the month on page 13.

In this edition you can find an interview with Jo-Anne McArthur, photojournalist and vegan campaigner. Jo-Anne has made it her life’s mission to use her photography skills to raise awareness about what she terms ‘The invisible animals’ (page 8). I hope

you enjoy reading about her work as much as I enjoyed speaking to her about it.

We have also included a story about Rowdy Girl Sanctuary – a cattle ranch turned animal sanctuary in Texas (page 22). As if this isn’t incredible enough, Renee King of Rowdy Girl is now dedicated to helping other cattle ranches and farms across the world to also transition away from animal farming.

You can find all this plus Vegan Society achievements, updates from our volunteers, nutrition tips from our Registered Dietitian and more!

Contents 03

Achievements

06

Media highlights

08

The invisible animals

13

World Vegan Month

17

Recipes

22

Rowdy Girl Sanctuary

28

Active vegans

33

Nutrition

36

Shoparound

38

Reviews

40

Your views

08

Essential updates on Vegan Society news

The Vegan Society in the press

An interview with Jo-Anne McArthur

This year’s celebrations

17

Showstoppers from Lucy Watson

Ranchers turned activists

Keeping up with our amazing volunteers

Tips for older vegans

22

New vegan products to look out for

Including a unique recipe book

Letters and comments from our supporters Issue 4 2018 | The Vegan 1

From the CEO Editor Elena Orde Design creativephoenix.design Contributors Lucy Watson, Paul Appleby, Neneh Buswell Cover image: Jo-Anne McArthur/ We Animals Print kingsdown.uk.com 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 Communications Manager Alex Douglas Supporter Services Coordinators Seona Deuchar, Kaya Gromocki Web & Digital Marketing Officer Adam Duncan Digital Content Officer Danielle Saunders 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 Trademark Team Manager Kyla Townsend Business Development Officers Charlotte Bracken, Paul Philbrow, Jess Olley, Stephanie Reed, Natacha Rodrigues, Annie Evans, Deborah Osborne, Neneh Buswell Trademark Relations Officer Abigail Stevens Finance Manager Lucy Pinnock Finance Officer Allan Oakes Research Officer Dr Lorna Brocksopp Dietitian Heather Russell Council Stephen Walsh (Chair) Jenifer Vinell (Vice-Chair) Menna Jones (Treasurer) Salim Akbar, David Gore, 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

I

n the last edition of The Vegan, I looked forward to our exciting office move and thanked all of our supporters for enabling us to grow so much and reach this point. We are now in our new offices and are very excited for what the future brings, particularly now that we have space to further expand our teams. Veganism is not slowing down and in turn neither are we!

This summer has been one of great excitement and progression at The Vegan Society. As well as moving into our new premises and expanding to a staff team of 31, we have also furthered many of our campaigns. Our Plate Up for the Planet challenge is inspiring thousands more to sign up, Vegan on the Go is helping to improve vegan provision on trains and our Catering for Everyone petitions are garnering signatures and putting pressure on the government to better cater for vegans throughout the public sector.

We have also had a strong presence at political party conferences this year.

Staff members and volunteers attended the Green Party Conference, the Liberal Democrat Conference, the Scottish National Party Conference, The Conservative Party Conference and the Labour Party Conference. We held our own fringe event at three of them, which were important milestones in terms of getting veganism onto the political agenda.

Finally – happy World Vegan Month to all of our supporters! We are very proud and excited to be launching our VeGuide app this November, and we believe this will help many more people to go and stay vegan. Good luck and thank you to everyone holding their own World Vegan Month celebrations and raising awareness – the vegan movement is lucky to have every one of you.

George Gill, CEO

Staff updates Thank you to Andrew Davidson, Gemma Green, Alix Meek and Sarah Cook for all of your fantastic work for The Vegan Society. We are sorry to see you go, and we wish every one of you all the best for the future.

In recent months, we have also had several new starters. Our new Supporter Services Coordinator is Kaya Gromocki. William Gildea has joined us as our new Campaigns and Policy Officer. Lucy Pinnock is our Finance Manager.

Kyla Townsend is now our Trademark Team Manager, and Kat Anderson is our Office 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 PlantBased Live This September, Vegan Society staff were very excited to attend the first ever PlantBased Live event at ExCeL London. During the weekend we presented our Vegan 101 workshop, as well as a session focusing on vegan nutrition.

Many visitors signed up for our Pledge and joined us as members. Meanwhile, staff members from our Trademark team and Campaigns team attended the event to speak to visitors and gain support for these areas of our work.

Recommend our app to everyone you know

VeGuide app launched Just in time for World Vegan Month, we are very pleased to announce that The Vegan Society have launched the first app to help users go vegan.

The app, VeGuide, is completely free and is available to download on all iOS and Android devices. As a complement to The Vegan Society’s long-running 30 Day Vegan Pledge, the app is aimed at those who would like to transition to a vegan lifestyle but need a little extra help and support.

Featuring recipes, nutritional information and tips on shopping, cooking, non-food products and more, this really is the most user-friendly and up-to-date way to go vegan.

With bespoke video content recorded for the app by popular YouTube stars Mic the Vegan, Rae Likes Froot and Jay Brave, the app provides a friendly and personable touch. Users can now feel like they have a friend in their pocket, helping them at every step of their vegan journey.

The app has been developed for both a UK and a US audience, with plans to continue expanding – so watch this space!

Please help us to promote the app by recommending it to everyone in your life who would like to transition to a vegan lifestyle.

One happy visitor won a T-shirt

Plate up for the Planet After a successful launch in 2017, our Plate Up for the Planet campaign has expanded even more this summer. We had a fantastic time at Camp Bestival during which we signed up hundreds more to the 7 Day Vegan Challenge and even met with people who had joined up in 2017 and remained vegan since!

Plate Up for the Planet also visited the British Library, whose cafe went vegan for the day in support of our campaign. They put on some excellent plant-based food and hosted a cooking demonstration from chef Chantelle Nicholson.

Our stall garnered much interest and visitors were excited to taste some new planetfriendly offerings.

Issue 4 2018 | The Vegan 3

Achievements

Nutrition outreach Vegan Society Dietitian Heather Russell has – as usual! – had a packed few months. Heather travelled to Amsterdam to educate Greenpeace and Humane Society International staff on vegan nutrition in a session which was also filmed and broadcast to a live audience.

Heather also provided instruction to student dietitians at Birmingham City University and delivered vegan outreach at a study day held by the British Dietetic Association’s Food Services Specialist Group. The session was focused around meeting vegan needs in hospitals.

Heather Russell educates activists about nutrition

Catering for Everyone petition Our Catering for Everyone campaign is seeking a change in the law, which would make it mandatory for public sector institutions (such as schools, hospitals, prisons, care homes and councils) to provide vegan options on their daily menus.

Not only would this fulfil inclusivity requirements, but it would also help to meet sustainability targets while potentially saving public money as well.

Following in the steps of Portugal, the first country to make vegan provisions in the public sector a legal requirement, we have launched a series of petitions targeting the governing bodies of England, Wales and Scotland.

We are now collecting signatures on these petitions. If you would like to make history, stand up for the animals and play a part in changing public sector catering in the UK for the better, you can find our petitions at vegansociety.com/ cateringforeveryone. Please do sign them and encourage your friends and families to do the same.

4 The Vegan | Issue 4 2018

Shami Chakrabarti shows support for Catering for Everyone

Political party conferences The Campaigns team has had a busy political party conference season, raising the profile of the Catering for Everyone petition and running a series of fringe events around the food and farming policies needed for a sustainable and healthy future.

We attended the Liberal Democrat Conference in Brighton, and held a fringe event with the Green Liberal Democrats. We were also present at the Labour Conference in Liverpool, where we held a fringe event with Labour’s environmental campaign SERA. We also hosted a fringe event at the Conservative Conference, and attended both the Green Party Conference and the Scottish National Party Conference.

We were greatly helped by volunteers at some of these events, so thank you to those who enabled us to make these events so worthwhile.

Achievements

Tropic Skincare wins awards Our Trademark Relations Officer Abigail Stevens had the pleasure of attending the Love Natural Love You show in July to present an award.

The Natural Health International Beauty Awards 2018 showcased and celebrated a huge variety of products and, for the second year, they introduced a ‘Best Vegan Range’ category to their line-up. Abigail was delighted to present the award to Tropic Skincare, acknowledging their superb vegan range of skincare products. Tropic Skincare have been a Vegan Trademark holder since 2011 and took home an outstanding total of 8 awards.

Abigail Stevens presents the award

Veganism in politics

Vegan on the Go Our Vegan on the Go campaign seeks to make life out of the home as easy as possible for vegans.

This phase of the campaign is focusing on the travel sector, beginning with improving offerings for vegans on board trains.

Since the launch of the campaign we have received a huge amount of positive press coverage, including being featured on the front page of the Guardian online.

We have also been in touch with numerous major train companies, several of which are keen to improve their menus and make them more vegan-friendly. By linking up train companies with our Trademark holders we hope to get more trusted vegan brands on board trains.

As well as this, we have found that several companies are very keen to respond to customer feedback and improve their vegan options – so please do keep politely requesting vegan options whenever you struggle to find them. Your voice matters and if enough of us get involved, change does happen!

Equally, if you’re out and about on public transport and you are catered for well, please do thank the company for their efforts.

The All Party Parliamentarian Group (APPG) on Vegetarianism and Veganism exists to bring together parliamentarians and industry leaders to discuss issues related to veganism and politics, and to bring about plant-based solutions.

We are very proud to have been a founding sponsor of this group. The quarterly meetings are ongoing, and our discussions on pressing vegan issues are now reaching more and more people.

The summer APPG meeting focused on whether we need a legal definition of veganism, and featured speakers from a diverse range of backgrounds and viewpoints. Meanwhile, the autumn APPG meeting focused on public sector catering provision. Thank you to everyone who came and those who spoke on our behalf.

Issue 4 2018 | The Vegan 5

Media highlights

Media highlights

The Vegan Society in the press

Plate Up for the Planet

On the radio

News pieces and features about our biggest ever campaign, Plate Up for the Planet, flooded the environmental press when we re-launched it this summer. Head of Campaigns, Policy and Research Louise Davies wrote articles for The Ecologist and Ethical Consumer, and was also featured in Lush Life, Resurgence and The Ecologist. Our open letter to environmentalists, signed by politicians and public figures, appeared in local newspapers and online publications, while our presence at the Cheltenham Science Festival was covered by the local media. Planetfriendly recipes were published on various blogs, encouraging readers to take our vegan challenge.

The Agriculture and Horticulture Development Board (AHDB) released a report which represented veganism as an Instagram fad, and our press team rushed to the defence of our compassion-driven lifestyle.

Dominika was interviewed by Love Sport Radio, Talk Radio and BBC Radio Sussex, where presenters and listeners alike criticised some of the content of the report that dismissed the efforts of vegans to create a kinder world for animals.

Vegan on the Go Vegan on the Go calls for more vegan options on board trains. This campaign received a lot of traction in the media, appearing on the front page of the Guardian online. It was picked up by catering and rail trade publications with vastly positive coverage that called for “more than a packet of ready salted crisps”.

Media and PR Officer Dominika Piasecka was interviewed by a sympathetic presenter at Talk Radio and made a strong case in favour of the campaign.

6 The Vegan | Issue 4 2018

Best of the rest Dominika was interviewed over vegan afternoon tea on a London bus for the BBC Travel Show that explored the rise of veganism in the UK. News about our latest guide for vegan prisoners was covered by the Daily Mail, Metro and catering press. Meanwhile, Louise featured in a BBC Breakfast programme, explaining the reasons for veganism’s growing popularity.

Sainsbury’s paved the way for other supermarkets by placing Naturli’s Vegan Trademarked alternatives to meat in the meat aisle – a move praised by us in opinion pieces.

Supporter Services Coordinator Seona Deuchar’s article on appreciating volunteers appeared in a number of third sector titles.

www.vegums.com

Activism

The invisible animals Elena Orde talks to Jo-Anne McArthur about her work as a photojournalist dedicated to raising awareness of animal use

8  The Vegan | Issue 4 2018

Activism

Why do you think photographs have such power to change hearts and minds?

I guess the short story is that an image speaks to you in a millisecond. So it’s the instant message in the visual that is so important.

I also see animal photography as one of the important pieces of the puzzle when it comes to animal emancipation. It’s important to show animals in factory farms, to show the filth and the squalor and the unhappiness. Seeing is often believing. It’s one piece of the puzzle. It’s an important and exciting way to contribute to the animal rights movement.

Tell me a bit about your vegan story In 2003 I wanted to be an intern at Farm Sanctuary in the US. I was vegetarian at the time and I always thought I would stay vegetarian.

Veganism seemed like such a trial, but when you intern at Farm Sanctuary you have to be vegan there, out of respect for the animals. I thought I’d be vegan for a month but then go back to being vegetarian – but to my surprise, after I had been there for 24 hours I had not harmed anyone and I was really excited about that.

I realised that I wouldn’t be going back to being vegetarian because I felt that everything was aligned for me, spiritually and intellectually.

Have you always been interested in photography and photographing animals especially?

No, in the beginning it was an obsession with photography and storytelling. Journalist photographers are always looking for a unique story they can tell. It took some time but I realised eventually that I could combine my passions which were photography and animal protection.

People were telling stories through cameras of wildlife and pets but not the ‘invisible animals’, as I call them: the animals we eat, the animals we wear, the animals who are caught in labs and captured for entertainment. No one wanted to look at these animals or talk about them, so I started turning my mind towards these animals and then it became my life’s work.

Are there risks involved when it comes to investigative work?

Investigators are always putting themselves at great risk, be it physical, emotional or psychological. It’s part of the job, unfortunately. I wish that I didn’t have to lie at any time in order to get the photos I need to get. I would prefer to not sneak around but these aren’t places that want someone like me there, especially unannounced when things haven’t been cleaned and beautified.

I’ve worked with groups all over the world and have gone in at night and just photographed the conditions, photographed the animals. Also, I sometimes say I’m someone that I’m not, say if I’m going to a bullfight and I need access behind the scenes it’s just a matter of playing the tourist and gaining access by chatting with a lot of people. That is in a way dishonest but it’s also born from my genuine curiosity about why people do the things we do.

You have been very public about your diagnosis of Post-Traumatic Stress Disorder in 2010 – do you have any tips for activists struggling with their mental health?

I think that we don’t need to act brave. I’m not brave, I’m just determined. I think it’s perfectly acceptable and normal to feel traumatised by what we learn and by what we see. I have been dealing with that since I started as a front-liner but I also understand that the people who are seeing my images, who are going to open their hearts and their minds and empathise with these animals – these people are going to feel traumatised as well.

Issue 4 2018 | The Vegan 9

We all live in a world where we humans are causing the destruction of the Earth, this beautiful place that is home to all of us. We are being incredibly cruel to billions of animals – it’s highly upsetting and I think we need to say that it’s okay to feel that – that’s a good starting point. It’s okay to not look at this upsetting imagery especially if you’ve seen it already.

I think the best way of being a good activist is to use your skills, whatever they are, to make the world a better place for animals. Whether you’re protesting, leafleting, writing, making art or taking part in politics.

Animal rights activism is quite difficult, laborious, exhausting and traumatising so animal rights is often a revolving door of people who get exhausted and leave, but the animals need every single one of us to stick around. So if that means doing animal rights activism part-time so that you don’t burn out, we should just do whatever we can to look after ourselves, stay happy and focus on the small changes being made.

What is the most important thing to capture in a photo of an animal, for you?

I’m pretty critical of a lot of animal photography out there that doesn’t serve the animal. In the case of wildlife photography I would like for animal photographers to be more political with their work and say more about the plight of the animal. I’m really interested in showing the conditions in which we keep animals and so my most successful images usually have certain things in common. They’re usually shot with a wide angle lens which shows a close up of the animal and so we make a connection, especially if we have eye contact, but we also see the conditions in which we are keeping the animal.

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What, for you, is the difference between taking photographs of animals in danger and animals in safety?

You will find me taking typically beautiful portraits of rescued animals, and it is such a joy and such a pleasure to do that. It’s still unusual to see beautiful portraits of pigs and chickens. So first and foremost, the point is to show these animals in beautiful situations and show the happiness that can be, and equally important is to caption and talk about the animal. Who is the animal – do they have a name? Where did they come from?

And once you know where they came from – if they are rescued from a factory farm or a lab, for example – and what kind of a life they had there, then you can look at the picture with greater insight. The narrative around sanctuary pictures is really important for me.

Are there any new projects you’re excited about?

My favourite project now is the Unbound Project, which focuses on women on the frontlines of animal advocacy worldwide. It has its own website, unboundproject.org, where we feature trailblazing and inspiring women who change the world, looking at both historical and contemporary women. We have about 40 interviews right now and we hope that this will become a book. We want people to be inspired by these truly interesting women.

We’re also putting out a masterclass series to mentor people interested in animal rights photography. So many people write to me every day saying “Hey, how can I do what you do?” or “How can I get tips on photographing at night?” so we are putting all that together in a masterclass. That’s an online class coming out in 2019.

Activism

What do you consider your greatest achievement in the field of animal rights?

I am very proud of the animal archive: I’ve made my images from 15 years of work available for free to anyone who is helping animals. This is all part of the ongoing longterm effort to get these images as widely seen and as widely used as possible.

The project is donor-funded and is called the We Animals Archive. You can find it at weanimalsarchive.org. It has over 10,000 images people can use for their campaigning or their presentations, anything they like. It’s been out for 16 months and we’ve had almost 1100 requests for images and we’re not even advertising it! So now we need to get it farther, out beyond the animal advocates. We need it in the mainstream and to have everyone talking about it.

Visit weanimals.org, unboundproject.org for more information

All images: Jo-Anne McArthur / We Animals

Issue 4 2018 | The Vegan 11

World Vegan Month

World Vegan Month celebrations This World Vegan Month we are… …encouraging the nation and people worldwide to try vegan food during November That might mean cooking a vegan meal for the family, choosing a vegan dish on a menu or taking our 30 Day Vegan Pledge. …launching our VeGuide app Usually the Pledge involves signing up to an email which is delivered daily for 30 days. This year, The Vegan Society has created an exciting app to help users go vegan. VeGuide is free to download from 1 November and contains recipes, shopping tips and nutritional information. We believe that the first ever ‘go vegan’ app will really make a difference to how many people take the plunge this World Vegan Month. We will be encouraging thousands of people to download it and start their new food adventure this November.

Actor Evanna Lynch supports World Vegan Month

W

orld Vegan Month is celebrated around the world as a time to recognise how far the vegan movement has come, to highlight how accessible and beneficial a vegan lifestyle can be and to encourage the vegan-curious to adopt veganism by sharing advice, recipes and ideas.

In 1994, we began celebrating the founding of The Vegan Society (in 1944) and since then 1 November has been marked as World Vegan Day, attracting greater significance and international recognition every year.

…promoting veganism in parliament We are aiming to encourage all Westminster canteens to serve a vegan option during World Vegan Month. We also plan to have a Vegan Society information stand in the lobby at Westminster. …sharing fantastic new recipes We have created some fantastic new recipes which are available on our website and social media platforms. These will be appearing in many national and regional newspapers and magazines throughout November. …partnering with vegan celebrities High-profile vegan Evanna Lynch, well-known for her portrayal of Luna Lovegood in the Harry Potter film series, will be supporting World Vegan Month by giving a series of media interviews.

Issue 4 2018 | The Vegan 13

World Vegan Month

WORLD VEGAN MONTH NOVEMBER How you can get involved Here are a few ideas that you can try out for yourself this World Vegan Month Hold a potluck Celebrate the delights of vegan food by holding a vegan-themed potluck for your friends or at work. Ask everyone to bring a plant-based dish – this is a great way to show people that vegan cooking can be fun and easy, and living vegan doesn’t mean missing out when it comes to taste!

Encourage friends and family to try a vegan month Has anyone in your life expressed an interest in going vegan, but has yet to take the leap? Let them know that November is the perfect time to try out a vegan lifestyle. Our Pledge and VeGuide app are both free and available to help.

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Raise awareness If you have any vegan leaflets or magazines, you could try taking these to your workplace staff room or your local health food shop, cafe, library or doctors’ or dentists’ waiting room and leaving them there. You never know who might stumble across them and be inspired to learn more.

Fundraise Whilst doing your bit to raise awareness, please consider contributing towards the work of The Vegan Society by raising some funds to support our work. We receive no government funding so we rely on donations from our supporters to keep developing our plans and being a voice for the vegan community. For ideas to help your fundraising, from bake sales to running a marathon, see page 27.

And finally – celebrate how far we have come!

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Feed Me Vegan

Avocado chocolate mousse with cherry compote

Delicious dishes for all occasions from Lucy Watson’s second book

I first made an avocado chocolate mousse when I went to a cooking class with a competition winner from my last book. When I initially saw avocado and chocolate in the same sentence I thought ‘no thanks’. I was proved totally wrong, not only because this is so simple to make, but because it really tastes like divine chocolate mousse. How about that, a pudding involving one of your five a day!

Ingredients 160g vegan dark chocolate, finely chopped, or buttons 2 ripe Hass avocados, halved and pitted 2 tsp vanilla bean paste 1 tbsp tahini A pinch of salt 4 tbsp maple syrup 4 tbsp cherry compote 4 cherries with stems or edible flowers, to decorate (optional)

Directions Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir and remove from the heat. (Alternatively, put the chocolate in a small microwave-proof bowl and microwave on full power for 30 seconds.

Stir to ensure the chocolate is fully melted.)

Scoop the flesh from both avocados and put it into a food processor.

Add the vanilla bean paste, tahini, salt and maple syrup, then process until smooth. While the processor is still running, trickle in the melted chocolate until combined. Put a tablespoonful of cherry compote into the base of each of 4 stemmed glasses, and spoon in the chocolate mousse. Decorate each glass with a cherry or flowers on top, then serve.

SERVES 4 | 15 MINS

Issue 4 2018 | The Vegan 17

Recipes

Warming vegetable and white bean stew with mustard dumplings Ingredients 200g dried white beans 1 tbsp olive oil 2 onions, thinly sliced 3 garlic cloves, crushed 130g vegan chorizo sausages, cut into thick slices 2 tbsp sundried tomato paste 230ml vegan red wine 2 bay leaves 2 thyme sprigs 3 large carrots, cut into thick slices 2 celery sticks, cut into 2cm lengths 2 tbsp balsamic vinegar 400g tin tomatoes 2 tbsp tomato purée 750ml vegetable stock For the dumplings 130g plain flour Zest of 1 lemon A small bunch of dill, fronds roughly chopped 75g vegetable suet 2 tbsp Dijon mustard

SERVES 4 | 15 MINS

18 The Vegan | Issue 4 2018

Stews are something I never really used to eat, but when you go vegan you want to try a vegan version of everything! Veggie stews scream comfort and warmth but this one is so much more than that, with the meatiness of the vegan chorizo and the soft dumplings to top it off.

It takes a bit of time to cook (and if you’re short on time I’d suggest swapping in ready-to-cook beans) but once it’s in the oven you can pretty much leave it to let all those great flavours come together.

Directions Put the white beans in a saucepan, cover with water and bring to the boil. Boil the beans for 10 minutes, then turn off the heat and leave to soak for 3 hours. Drain the beans after they have soaked. Leave to one side.

Preheat the oven to 150°C (130°C fan, gas 2). Cook the onions in a frying pan over a medium heat until soft and translucent. Add the garlic and chorizo and cook for 2 minutes. Stir in the tomato paste and cook for 1 minute.

Add the wine, bay leaves and thyme, and allow to bubble away for 4-5 minutes until reduced. Add the remaining ingredients, including the soaked beans. Bring to the boil, then transfer everything from the frying pan to a pre-oiled flameproof casserole dish. Put in the oven and cook for 2½ hours.

Meanwhile, to make the dumplings, sift the flour into a mixing bowl and stir in the lemon zest and chopped dill. Add the suet and rub into the flour with your fingertips. Add the mustard and enough cold water to bring the dough together. Roll into walnut-sized balls. Add a splash of water to the stew if it’s looking a little dry. Put the dumplings on top of the stew, increase the oven temperature to 190°C (170°C fan, gas 5), put the lid back on and cook for a further 30 minutes until the dumplings are fluffy and firm, then serve.

Recipes

Issue 4 2018 | The Vegan 19

Recipes

20  The Vegan | Issue 4 2018

Recipes

Hot & Spicy Pulled Jackfruit Bao

You’ll need to invest some time in this one, but you won’t regret it.

Jackfruit has become hugely popular and is something I’ve started cooking with more and more recently. If you haven’t tried it before, the texture is very meaty but the actual fruit is quite plain-tasting and absorbs flavours brilliantly. For this recipe we’ve given it a ‘pulled pork’ vibe.

Directions

Ingredients 250g plain flour, plus extra for dusting ¼ tsp salt 1 tsp baking powder 1 tbsp caster sugar 2 tsp fast-action dried yeast 50ml soya milk 1 tbsp sunflower oil, plus extra for greasing For the pulled jackfruit filling 1 tbsp peanut oil 400g tin of jackfruit, drained 1 tbsp gochujang 2 drops of hickory liquid smoke (optional) 50ml hoisin sauce 2 spring onions, cut into matchsticks 40g cucumber, sliced into rounds

MAKES 10 BAOS| UNDER 2½ HRS

Sift the flour, salt and baking powder into the bowl of a stand mixer and whisk in the sugar and yeast. Add 100ml tepid water, followed by the soya milk and oil. Fit the dough hook to the mixer and mix for 10–12 minutes until the dough is smooth and elastic. Alternatively, mix in the water by hand and bring the dough together, then transfer to a lightly floured work surface and knead for 10–12 minutes until the dough is smooth and elastic, adding in a little more flour if the dough is too wet.

Put into a clean, lightly oiled bowl, cover with cling film and leave to prove for 1 hour or until doubled in size. Tip the dough onto a lightly floured work surface, then, using your hands, roll it into a log shape and cut it into 10 equal portions. Roll each portion of dough into a ball, then, using a rolling pin, roll each dough ball into a small oval. Lightly oil the top of each oval using your finger.

Place each oval on a small square of parchment slightly bigger than the oval itself on a lightly oiled baking sheet. Carefully fold each oval in half over a lightly oiled chopstick — you should be able to fit two dough balls to each chopstick. Cover the bao loosely with a lightly oiled piece of cling film, then leave to prove again for 1 hour or until doubled in size.

Meanwhile, make the pulled jackfruit filling. Put 1 tbsp oil in a frying pan over a medium heat, then add the jackfruit and fry until tinged golden brown around the edges. Put the gochujang in a small bowl and stir in 200ml water, then pour this into the pan with the jackfruit.

Cook the jackfruit until the sauce has reduced by about half and the jackfruit is sticky and coated with the sauce. Break the fruit down from time to time using a wooden spoon to produce a pulled texture. Add the hickory liquid smoke, if using.

Gently remove the oiled chopsticks from the bao and then use a spatula to lay them carefully in a steamer. Steam for 10 minutes until puffed and cooked through. Prise each bao apart and spoon in a little hoisin sauce, then top with some of the pulled jackfruit, a little spring onion and a slice of cucumber. Repeat with all the remaining bao, then serve. .

Feed Me Vegan by Lucy Watson is published by Sphere, £18.99 Issue 4 2018 | The Vegan 21

Farming

Rowdy Girl Sanctuary How one Texas rancher is making history

P

eople’s lives change in many ways when they go vegan, but for Renee King-Sonnen, the wife of a multigenerational cattle rancher living in Texas, the change was perhaps more profound than most.

22  The Vegan | Issue 4 2018

Farming

Realising that she was unable to participate in animal cruelty anymore left Renee with a huge decision to make Always an animal lover, Renee made the connection between the beautiful animals on her husband’s ranch and the animals on her plate after witnessing time and time again the red trailer leaving the farm filled with calves.

One day she stumbled across Melanie Joy’s speech on ‘carnism’ and the veil of tradition, culture and long-held family values was lifted.

Realising that she was unable to participate in animal cruelty anymore, this left her with a huge decision to make.

“I couldn’t take the trailer leaving with the babies anymore,” Renee explains, speaking about the baby calves who left the ranch destined for the sale barn and slaughter. “Their mamas wailed for a week every time the babies were taken away. I had to do something to prevent this from happening ever again.”

But the process of transitioning was far from straightforward. Renee’s husband Tommy was not vegan, and the farm was both of their livelihoods and a big part of the family history.

“My husband had come to the end of his rope,” Renee says. “He was ready to sell the entire herd and get out of the business altogether because of my revulsion to the ordeal.” However, Renee did not want the final herd to be sent for slaughter and instead made the decision to transform the ranch into a sanctuary for the remaining animals.

“I convinced my husband to work with me to make the dream a reality. He thought I had lost my mind, and frankly I had, but it was my only hope and because of compassionate vegans across the world, my project on Indiegogo was crowdfunded early May 2015.”

Since then, Rowdy Girl Sanctuary has provided a secure forever-home to cows, pigs, chickens, ducks, horses, goats and turkeys – and Renee’s husband Tommy is now fully on board and completely vegan.

Rancher Advocacy Program As if this huge accomplishment isn’t enough, Renee has set up a Rancher Advocacy Program in a bid to inspire and support other farmers to move away from animal agriculture. Renee is

already working with many other cattle ranches from around the country who have been touched by her story and are looking to follow in her footsteps.

Renee says, “The goal of the Rancher Advocacy Program is to be a support system and a viable solution for ranchers and their families when they begin to face the challenges of emotional, environmental, ethical, social and financial conflicts that arise in our changing world of using animals for food, clothing, experiments and entertainment. We value the process of allying with them from start-up to completion as they completely alter their working ranch to a sustainable force for good on our planet while still feeding the world via compassionate and alternative models. In terms of farming, this is not an us versus them – it is all of us working together to solve the problems we are all faced with in the world we live in today.”

Partnership The Vegan Society fully supports the fantastic work of Rowdy Girl Sanctuary and their advocacy program. Our Grow Green campaign seeks to inspire and facilitate the same positive change that Renee and Rowdy Girl are working towards.

We need to create a more sustainable, kinder food system to back up and provide for the growing numbers of vegans in the world.

In partnering with the Rancher Advocacy Program, we aim to play a part in linking up farmers all over the world who are waking up to the realities of animal abuse and the viable alternatives, and seeking to make a change for the better. Through sharing expert knowledge and experience from people such as Renee who have been though the process, we hope to speed up the agricultural shift which will inevitably happen.

Read more at rowdygirlsanctuary.org.

If anyone would like to know more about how to get involved with the Rancher Advocacy Program, either as a Rancher Advisor, or a member of our coalition, please contact Renee at renee@rowdygirlsanctuary.org.

Issue 4 2018 | The Vegan 23

Events

Events Bath Vegan Festival Saturday 3 November, 10:30am-4:30pm Bath Pavillion, North Parade Road, BA2 4EU facebook.com/BathVeganFestival Glasgow Vegan Festival Saturday 10-Sunday 11 November, 10:30am-4:30pm Glasgow Trade Halls, 85 Glassford St, Glasgow, G1 1UH facebook.com/GlasgowVeganFestival WinterFest Vegan Masquerade Ball Saturday 17 November, 7pm-12am Leeds Utd Football Club,Elland Rd, Leeds LS11 0ES facebook.com/events/409370166189061 Dundee Vegan Festival Saturday 17 November, 10am-5pm Abertey Student Centre, 1-3 Bell St, Dundee, DD1 1HP facebook.com/events/198684354108190 Manchester Vegan Christmas Market Saturday 17-Sunday 18 November, 10:30am-4:30pm Sachas Britannia Hotel, 12 Tibb Street, Manchester, M4 1SH facebook.com/events/118129385664813 Full Page Legacy ad September 2015 copy.pdf

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LABL Christmas Vegan Fair Liverpool Saturday 24 November, 11am-6pm Mountford Hall, 160 Mount Pleasant, Liverpool, L3 5TR facebook.com/events/152954385472455 Rochester Vegan Christmas Market Sunday 25 November, 10:30am-4pm The Corn Exchange, Northgate, Rochester, Kent, ME1 1LS facebook.com/events/2117860218536322

Beneficiaries for Life

Animal Aid's Christmas Fayre 2018 Sunday 9 December, 10am-4:30pm Kensington Town Hall, Hornton Street, London W8 7NX animalaid.org.uk Welsh Vegan Winterfest Sunday 9 December, 11am-4:30pm Cardiff City Hall, Cathays Park, Gorsedd Gardens Road, Cardiff, CF10 3ND facebook.com/events/215616509291001 Christmas Vegan Fair Saturday 15 December, 10am-4pm Assembly Hall Worthing, Stoke Abbott Road, Worthing, BN11 1HQ1 To see our full events calendar, go to vegansociety.com/events.

Please remember The Vegan Society in your will For a Legacy Guide please call us on 0121 523 1730 www.vegansociety.com   Issue 4 2018 | The Vegan 25

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Fundraising

Fundraising

W

ith November being World Vegan Month, The Vegan Society’s anniversary and the approach to the festive season, it’s a great time to help us raise awareness whilst also making a contribution towards the important work that we do. From baking, running and more, we’re sure you will find something that suits you.

If you already have your own place in Brighton Marathon you can still choose to raise sponsorship for The Vegan Society or you can register for a place in any other challenge (think cycles, treks, skydives!) Just let us know what you’re doing once you are signed up and we’ll help you with fundraising and training tips, as well as materials.

Festive bake sale Organise a bake sale at your place of work, at school or somewhere else in your community and show people how delicious vegan treats can be. Not only will you be influencing non-vegans to try something new but you can also ask for a small contribution for each cake and donate this to The Vegan Society. We can support you by offering leaflets and collection tins for your event as well as plenty of advice on how to hold the best bake sale possible.

Leave a gift in your Will If you are at a stage in life where you are able to write or re-write your Will, please consider leaving a gift to The Vegan Society to help us continue our important work. As a charity, we receive no government funding so we rely heavily on voluntary contributions to support existing vegans and inspire non-vegans. Knowing that we are expecting a legacy gift offers security for long term planning and enables us to continue our much-needed educational work. You can download a legacy pack from our website or speak to us to find out more.

Brighton Marathon Whether you are a seasoned marathon runner or looking for a new challenge in 2019, Brighton Marathon is the perfect place to beat some self-set targets. The flat course has scenic views of the city and the coastline, with thousands of supporters lining the route to keep you going all the way to the finish line. Brighton is also a vegan haven and you can spend your downtime exploring all the delights it has to offer, knowing that you have raised funds for a great cause.

Charity places are limited so please sign up ASAP if you would like to take part!

If you have any queries about any of the above please talk to our Fundraising and Partnerships Manager Ruby Jones on 0121 323 1802 or fundraising@vegansociety.com.

Date: Sunday 14th April 2019 Reg fee: £25 Sponsorship target: £450 Issue 4 2018 | The Vegan 27

Volunteers

Active Vegans Alex Douglas, Communications Manager We are all very excited that World Vegan Month is now with us. This year’s is set to be one of our most exciting World Vegan Months, and we’re always eager to hear about the many plans of our volunteers and friends across the UK and further afield. Let us know what you did to celebrate by emailing volunteer@ vegansociety.com.

Supermarket outreach In July 2018 Ian Tarplee, Karina Saunders and I were allowed to have a stall in the large Tesco in Lincoln. This was the second time and was very successful. We were there for several hours and spoke to a large number of people. Many were already vegan, or thinking of going vegan, and a vast number told us they have a vegan relative and were interested in preparing food for them. Quite a few families told us that one member of the family had gone vegan and were now influencing the rest of the family, which is inspiring to hear.

We spoke to people of all ages from children to the retired. The Tesco staff were all very friendly and helpful, particularly the community champion, Katy. I am hoping that we will be back again in the near future.

Ann Henderson, Local Contact for Lincoln

28 The Vegan | Issue 4 2018

Surge March, London UK If there was one event I would not miss for anything this year, it was the Surge Animal Rights March. This time, in coordination with 19 other cities across the globe, we marched in our thousands across London. Everything seemed bigger this year compared to 2017 – people kept coming, the signs were bigger, and flares blurred the sky. Then the noise! Everyone went home hoarse, but in good spirits and with a new fire. We even hit torrential rain and we did not stop. A few brollies popped up but the noise never wavered.

Culminating with speeches ranging from the angry to the poetic to the hopeful to the rousing, the event still puts a lump in my throat. It was a collective call to arms and a signal of intent.

At this rate we will have 20,000 activists on the streets next year, and I for one cannot wait.

Alex Foryszewski, Brighton

A special thank you After dedicating six years to working for The Vegan Society, and playing an integral role in recruiting and managing our hundreds of volunteers, Alex Douglas is leaving the organisation. She will be incredibly missed by staff, members and volunteers alike – and we wish her all the best with all of her future endeavours. We know that she will continue to speak up for animals wherever she is.

Volunteers

1 An enormous crowd at the Surge Animal Rights March 2 Thank you to a wonderful colleague and activist!

3 Volunteers raising funds is always appreciated

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2

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Vgneration There are so many ways that we can practise activism for the animals. One of those ways that Vgneration is most fond of is what we call Activism Through the Lens.

In this day and age social media is one of the biggest parts of our lives – Instagram in particular. We love how taking photos of food can be a form of activism and can help others to go vegan.

Go on – admit it – when your food arrives on your table you immediately get your phone out to take photos, don’t you? That’s just how the world works now. We’re hoping for the best lighting, a little tap to focus and… snap, add filter, upload, edit caption, wait for likes. It’s a method that Vgneration have used successfully for the last five years, and we love to see what people have to say about our food. Our non-vegan friends so often

respond with comments like, “Wow! That’s vegan?!”, and “RECIPE PLEASE!” As there are 800 million current Instagram users, we have the potential to reach so many people with just one image. We’re always thinking big and hoping that our positive activism through Instagram, Twitter and Facebook will help someone think about their food choices, or to look at what’s on their plate a little differently. We’ve seen it first hand with our friends and families.

Let’s start a hashtag today! For everyone reading this article, next time you upload your positive activism pictures, tag it with #ActivismThroughTheLens and we’ll share your images with our followers. We can’t wait to see your creations!

Instagram and Twitter: @Vgneration

Issue 4 2018 | The Vegan 29

Volunteer of the season

Featuring Ian Hoeck, a very talented artist who has helped us out with several design projects How did you become vegan?

I was 14 when I read in a book that vegetarianism was not detrimental to health. So I made the overnight decision to go vegetarian. Only once I went vegetarian did I research the animal industry and decided that it wasn’t enough to go vegetarian. It was morally inconsistent. So, five months later, I went vegan.

It was very clear to me that it was the logical step to do, and as a bonus I already enjoyed vegetarian and vegan foods by ‘accident’.

Have you always been interested in graphic design and illustration?

I’ve always been an artist, but graphic design was very far from my priority, as I enjoyed drawing, painting and illustrating. I still prefer this to design as it’s more organic and I have more creative freedom. However, art is art and it’s easier to make a living off design rather than fine arts.

Why did you decide to get in touch about volunteering?

Being an artist is tough. It’s unreliable – the proportion of artists to their demand is very skewed. Volunteering is one of the ways to get experience and some exposure. However, I

30 The Vegan | Issue 2 2018

wouldn’t have done it so willingly if it wasn’t with The Vegan Society. It’s a cause I believe in, so it’s easier to be passionate about it even when you don’t get anything tangible in return. Of course, you do get the feeling of contributing to something important, which is always nice.

What have you enjoyed about your volunteering experience?

I enjoy the feeling that I’m doing something to support The Vegan Society. I’m quite happy to give back.

Honestly, I have experienced nothing but positives. The entire team is very friendly and very flexible, as well as respectful. It’s also nice to be in an office where I know everything is vegan!

What would you say to someone else considering volunteering?

I’d say if you have the time and passion, there’s nothing that should be stopping you. The team is great and will absolutely appreciate any skills you may have. There’s no harm in trying it.

Do you have any future plans to use your design skills to promote veganism?

No concrete plans for now, but I do want to. A set of designs, posters or prints with vegan themes would be nifty, or even comics that have a theme of ethics related to it. Of course, the easy one is simply to do design work for a vegan company, and I’d take that over another job any day.

If you are interested in volunteering with us, please email volunteer@vegansociety.com.

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32 The Vegan | Issue 4 2018

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Nutrition

How to thrive on a vegan diet during later life

A

s we age our dietary needs change, and it becomes even more important to make nutritious choices. A well-planned vegan diet can provide all the nutrients needed to thrive during later life.

• 200ml calcium-fortified plant milk • 200g calcium-fortified soya yoghurt • 70g calcium-set tofu (uncooked weight) • 2 slices of calcium-fortified soya and linseed bread

High-quality fuel

Your body’s ability to absorb calcium from your diet is affected by your vitamin D status. You can optimise this by taking a daily supplement containing 10 micrograms of vitamin D; D3 from lichen and D2 are animal-free options.

Generally, as we get older, our bodies require fewer calories, but we need to maintain a good quality diet containing a bit of extra protein. This means that it’s even more important to eat plenty of nutrient-dense foods like wholegrains, nuts, seeds, fruit and vegetables, including legumes (beans, lentils and peas).

Staying strong People aged 65 years and over can protect their muscles through a combination of daily activity and consuming extra protein. Here’s an example of a great weekly routine: • Endurance: 30 minutes of brisk walking five times a week • Strengthening: lifting groceries twice a week • Balancing and coordination: tai chi twice a week The daily protein target for people aged 65 years and over is at least 1.0-1.2g per kilogram of body weight, whereas younger vegans should aim for 0.8-1.0g per kilogram of body weight.

However, there’s no need to get bogged down by the numbers! Simply ensure that every meal contains protein-rich foods, such as legumes, tofu, soya dairy alternatives and peanut butter.

Good quality plant protein is also found in cashew nuts, pistachio nuts, chia seeds, ground linseed, hemp seeds, pumpkin seeds, buckwheat, quinoa and wild rice.

Healthy bones You can easily hit your daily calcium target by consuming at least two portions of foods that are really calcium-rich. Here are examples of one portion:

Healthy hearts A vegan diet can be really heart-friendly; some research has linked this way of eating to lower rates of heart disease. Fruit and vegetables, soya, oats and unsaturated fats from avocado, nuts, olive oil and vegetable (rapeseed) oil are thought to be beneficial for cholesterol management. It’s a good idea to limit salt because it can contribute to high blood pressure, which is a major risk factor for heart disease and stroke.

Take-away tips • Eat plenty of nutrient-dense foods like wholegrains, nuts, seeds, fruit and vegetables, including legumes • Protect your muscles by including good protein sources in every meal and doing daily activities that maintain endurance, strength, balance and coordination • Look after your bones by eating really calcium rich foods at least twice a day and optimising your vitamin D status through supplementation • Include heart-friendly choices in your diet, such as oats, soya and highly unsaturated sources of fat Nutrition guides for every stage of life are available at vegansociety.com/nutrition.

Heather Russell Dietitian

Issue 4 2018 | The Vegan 33

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Featuring 150 familiar favourites – from cakes and cookies, crepes to pies, puddings and pastries – this book will show you just how easy, convenient and delectable baking without animal products can be.

A seasoned cooking instructor and selfdescribed ‘joyful vegan’, author Colleen PatrickGoudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker – novice or seasoned.

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Issue 4 2018 | The Vegan 35

Shoparound

Shoparound

Shop with confidence for products registered with our trusted Vegan Trademark

Lovechock If you’re a fan of dark chocolate, look no further than Lovechock’s Extreme Dark 99% cacao bar. Lovechock is lovingly made by hand from the best organic, raw cacao from Ecuador, sourced using direct trade to support the local growing communities. Instead of being roasted, the beans are cold ground, making Lovechock a natural source of flavonoids. Lovechock contains no refined sugars, and is sweetened only with coconut blossom sugar.

Visit lovechock.com/en to learn more.

CurlyEllie The CurlyEllie Original collection is designed for curly hair. Gentle enough to care for baby’s first curls, the products are also created to repair dry, damaged and coloured hair, minimise frizz, gently detangle and restore shine, bounce and radiance.

The CurlyEllie gentle haircare range draws its inspiration from the natural world, combining fresh and exciting ingredients without parabens, SLS/SLES, synthetic fragrances or silicones. The collection is available at Ocado, WholeFoods UK, and online at Victoria Health and CurlyEllie.com.

Cantina Original Chimichurri Sauce & Marinade Chimichurri is a household staple in Argentina and, unlike other so many other condiments, it adds to existing flavours rather than drowns them out. The oil and vinegar infused herbs are bursting with flavour, while the garlic and chilli add the finest of kicks to any dish. Made with 100% natural and gluten-free ingredients, it’s perfect on just about anything. Visit cantinaeats.com and @cantinaeats on Instagram for recipes, news and where to buy.

Next Gen U Super Powders Next Gen U started out with the mission to make leading a healthy, active lifestyle convenient for all. Their first offering, Organic Super Greens Powder, was created to wean the UK off its coffee addiction.

Use in your smoothies for a nutritional boost, or easily mix with water to support your healthy lifestyle.

Next Gen U's products are proudly Soil Association certified. Products are available for purchase on Amazon or at nextgenu.co.uk.

36 The Vegan | Issue 4 2018

Shoparound

Bowe Organics Lash Oil Bowe Organics is a British brand that creates fine blends of oils using high-quality organic and natural ingredients, with no harmful chemicals.

After years of researching and trying different blends of botanical ingredients, Diane Bowe created her company to share her luxury, artisan products.

Containing organic castor oil to help thicken and lengthen, and powerful antioxidant vitamin E to help protect, it’s the perfect addition to your beauty regime. Available to purchase on boweorganics.com and lovelula.com.

Eat Your Hat Chocolate Library Eat Your Hat chocolate is fair, organic, sustainable, and great tasting. With refreshing transparency and a dedication to protect the environment, Eat Your Hat is stirring up the chocolate industry. Eat Your Hat’s vegan chocolate library features a trio of bars: decadent 70% dark chocolate, dark chocolate infused with Brazilian mandarins, and dark chocolate blended with Fairtrade turmeric and black pepper. Learn more about their mission and their chocolate at eatyourhat.com, available from traidcraftshop.co.uk.

Bellfield Brewery Bellfield Brewery, the UK's first dedicated gluten-free brewery, have registered two beers with the Vegan Trademark. Lawless Village IPA is a gold winner in the World Beer Awards, and Bohemian Pilsner is a gold winner in the Free From Food Awards. The beers are produced in the UK in small batches, using traditional brewing methods combined with non-traditional ingredients. Products are currently widely available in the UK. For more information, visit bellfieldbrewery.com.

Nunaïa Nourishing Radiance Serum New beauty wellness brand Nunaïa, pronounced [noo-nigh-ya], have launched their first product: Nourishing Radiance Serum. The serum was designed to aid the skin’s recovery and help regeneration while you sleep, and its bioactive skincare ingredients are sourced sustainably by founder Nicola Connolly. Nunaïa want to take you on a journey with their serum, guiding you with a mindfulness ritual to encourage greater innerbalance and glowing, hydrated skin. Discover the ritual and learn more about the serum at nunaia.com, with worldwide shipping available.

Issue 4 2018 | The Vegan 37

Reviews

Reviews

1

2

The Life and Rhymes of Benjamin Zephaniah: the autobiography Reviewed by Paul Appleby

Aquafaba

by Zsu Dever Reviewed by Neneh Buswell

At the age of 60, Benjamin Zephaniah has written his autobiography, telling the rags-to-riches story of his ‘life and rhymes’.

Zephaniah is an ambassador and life member of The Vegan Society, having become vegan at the tender age of 13. The author tells us of his admiration for the animal rights movement (“the most dedicated of liberation movements”) and support for many animal protection organisations.

However it is his writing, including poetry, novels, plays, children’s books, music and radical politics that have endeared Zephaniah to so many people.

Born and raised in Birmingham, the son of immigrants from the Caribbean, Zephaniah had a troubled childhood. A teacher famously described young Benjamin as a ‘failure’ and predicted an early demise. However, a move to London in 1978 and encouragement from the reggae artist Bob Marley persuaded the young Rastafarian to exchange a life of petty crime for a life of meaningful rhyme. Though never compromising his views (Zephaniah refused an OBE in 2003, telling the Guardian “I get angry when I hear that word ‘empire’; it reminds me of slavery, it reminds of thousands of years of brutality”) he has gone on to become a familiar figure in the media and in the classroom, where his poetry is especially popular.

The Life and Rhymes of Benjamin Zephaniah makes compelling reading and provides a fascinating insight into a man who proudly describes himself as “a black survivor.”

If you are a fan of baking you’ve probably heard of the ingredient aquafaba (aqua meaning water and faba meaning beans), a common egg replacer in many vegan recipes. I’ve experimented a few times with chickpea brine but with only some success. When it comes to baking I like recipes to be easy to follow and ingredients like aquafaba can make even the best of us bakers a little nervous.

Determined to give it another try, I got stuck in with some of the basic recipes. The Marshmallow Spread was screaming out to me, so naturally that was my first choice. The spread was relatively straightforward to make and, of course, I ate it out of the jar, so this is definitely something I will be making again.

Although the majority of the other recipes look delicious, I’m not so keen on the idea of a savoury Cappuccino Soup but maybe that’s a matter of opinion. Instead I attempted the Basil Pesto Muffins because I adore anything with pesto. These were so simple to make – they were done and in the oven in 15 minutes and tasted heavenly. If you are someone who doesn’t have time to faff about with about 30 ingredients and getting confused with what to do next, these muffins are an absolute no-brainer.

I didn’t even need to worry about messing up the recipes, with clear instructions and successful outcomes, I highly recommend this book. There are so many other recipes I want to try!

38 The Vegan | Issue 4 2018

1 An inspiring read from Vegan Society Ambassador 2 Have you used aquafaba in cooking yet?

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Membership

Your views Saying goodbye Long-term vegan and animal rights campaigner James (known to many as ‘Jim’) Crawford passed away on 4 July. Jim was an active member of many organisations and worked as The Vegan Society’s Administrative Assistant when the charity was based in Oxford in the late 80s. Jim enjoyed walking in Brasenose Woods and Shotover Country Park, where he loved to watch the deer, rabbits, birds and other wildlife.

An active member of the anti-vivisection movement, Jim used his detailed knowledge of the subject to campaign on the issues. He wrote extensively and had many letters published, becoming a frequent contributor to the Oxford Times, ably tackling opponents’ arguments with his characteristic sharp wit, compassion and extensive research.

Always thoughtful, easy-going, humorous and modest, he had an affable way of connecting with people, was a wonderful friend and pioneering, inspirational advocate for veganism and compassion for animals. He will be greatly missed.

Vegan travel tips We asked followers of our Facebook page where they holidayed over the summer.

Lake Garda in Italy. It is very vegan friendly and I had no problems eating there. Even found a small vegan restaurant where I had vegan croissants for breakfast.

Joan Taylor Berlin was absolutely fantastic for vegan food Maxine Saward I live in the US on the east coast. Travelling to Los Angeles was simply another great destination of vegan variety.

Retiel Luas Thailand was amazing for vegan food Tracey Claridge

Have your say!

James Crawford (1953-2018)

40 The Vegan | Issue 4 2018

Write Donald Watson House, 34-35 Ludgate Hill, Birmingham, B18 6HJ Email editor@vegansociety.com Facebook /TheVeganSociety Twitter @TheVeganSociety Comments may be edited for publication.

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