The Vegan 2020 Issue 3

2020 Issue 3

£3.00

COMFORT FOOD

From Rachel Ama and Jack Monroe

VEGANISM AND VIDEOGAMES

Can we play out our values?

PANDEMIC HEROES

People making a difference

Editor’s letter and contents

EDITOR’S LETTER In this edition of The Vegan we bring you a bumper pack of recipes from Jack Monroe and Rachel Ama. I hope you find something that sparks your interest and inspires you to have fun in the kitchen.

If you’re after inspiration of a different kind, you can enjoy our interview with champion diver Massimo Leopardi on page 38. Massimo returned to the sport at the age of 50 in a bid to prove that a plant-based diet can support excellent health into later life.

Also featured is a fascinating article about veganism and videogames from Lucas Vially.

Where do you stand on this complex topic?

Would a game in which you had to play a nonvegan character prevent you from enjoying it?

I’d love to hear your thoughts – please get in touch at editor@vegansociety.com or on any of our other usual channels. Don’t forget – the Star Letter prize is at stake!

Speaking of Star Letters, this quarter we awarded our first ever prize, which went to Maxine Foster. Thank you to One Planet Pizza, who supplied her goodies.

Elena Orde, Editor

CONTENTS 03

Highlights

06

In the news

08

Veganism and videogames

Essential updates on Vegan Society news

The Vegan Society in the press

28

Volunteers

33

Reviews

35

Buy online

Playing out our values

12

Recipes

20

Membership

22

Nutrition

25

Pandemic heroes

A bumper recipe feature

Discounts, the AGM and Star Letter

The Vegan Eatwell Guide

08

Staff who started as volunteers

Two books by vegan authors

The latest books and merchandise

36

Shoparound

38

Sport

40

Events

12

New products to look out for

Vegan diver Massimo Leopardi

Including an online festival

25

Meet the individuals making a difference

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From the CEO Editor Elena Orde Assistant Editor Pedro Fernández Martín Cover image Haarala Hamilton Designer Violeta Pereira Print gemini-print.co.uk Staff CEO George Gill Head of Communications Sam Calvert Head of Campaigns, Policy and Research Louise Davies Head of Business Development Chantelle Adkins Research and Policy Advisor Amanda Baker Communications Manager Danielle Saunders Communications Manager (interim) Lauren Williams Senior Supporter Services Coordinator Stephen Sanders Supporter Services Coordinator Kaya Gromocki Senior Web Officer Adam Duncan Digital Content Officer Jen Jones Web Officer Hayley Kinnear Senior Communications and Campaigns Officer Elena Orde Graphic Designer Violeta Pereira Communications Assistant Pedro Fernández Martín Media and PR Officer Matt Turner Fundraising and Partnerships Manager Ruby Jones Campaigns Manager Mark Banahan Campaigns and Policy Officers Sabrina Ahmed, Tim Thorpe Insight and Commercial Policy Officer Louisianna Waring Office Manager Kat Anderson Sales and Merchandise Manager Dave Nicholson Sales and Merchandise Officer Beth Dandy Deputy Trademark Managers Ella Marshall, Natacha Rodrigues Trademark Team Leader Katharina Eist Trademark Account Manager Lisa Williams Business Development Officers Sheridan Rudge, Gabriela Chalkia, Hannah Trimble, Sophie Glenn, Zoe Lomas, John Andrews, Caroline Bolton, Cheryl Pierpoint, Katarzyna Petruk Business Development Assistant Serin Price Trademark Events and Communications Officer Neneh Buswell Trademark Digital Marketing Officer Nishat Rahman Finance Manager Clare Straughan Finance Officers Allan Oakes, Emily Austin Research Officer Dr Lorna Brocksopp Dietitian Heather Russell Vegan Rights Advocate Dr Jeanette Rowley Receptionist Jodie Coghill

FROM THE CEO I hope that this edition of our magazine finds you well. As we continue to live through extraordinary times, we have been working hard to continue to make progress as an organisation. Although much of the world has felt at a standstill during the last few months, we still need voices calling for change – for other animals, for humans and for the planet.

The Covid-19 pandemic has had an enormous effect on how we all live our lives, as well as on businesses and charities, including The Vegan Society. Unfortunately, during the summer we experienced a drop in income as businesses and individuals felt the impact of the pandemic. As a result, in June we made the difficult decision to place some of our employees on the Coronavirus Job Retention Scheme.

The support of the scheme meant that we could protect jobs and the work that we have planned to promote veganism.

Due to this decision, some campaign launches have been postponed. All of the work done on these campaigns so far is still relevant and will be made good use of in the near future. However, we have been able to launch a new campaign – Live Vegan for Less – to help those who are struggling financially. You can read more about this campaign in the Highlights pages.

I understand that you have all been impacted by recent events, and I want to acknowledge each and every one of you, our members, for continuing to support us during this difficult time. Membership fees provide an incredibly important role in our work, providing regular income which we can rely on to fund our activities.

From myself, staff, trustees and all who benefit from our work – thank you for your contribution.

George Gill, CEO

Staff updates We have a new Finance Manager, Clare Straughan. On page 4 you can read a small piece from Clare about what it was like to begin working for The Vegan Society during lockdown. We have also taken on Emily Austin, a second Finance Officer.

Abigail Stevens, our Trademark Marketing Manager, and Kyla Townsend, our Trademark Team Manager, have left the society. We would like to thank both of them for their fantastic work building and improving the Business Development Team.

Council Jenifer Vinell (Acting Chair) Stephen Walsh (Treasurer) David Gore (Assistant Treasurer) Salim Akbar, Graham Neale, Ali Ryland, Robb Masters, Eshe Kiama Zuri 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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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 (England and Wales) and SC049495 (Scotland)

Printed on recycled paper

Highlights

HIGHLIGHTS

Our new campaign Live Vegan for Less

Live Vegan for Less The Covid-19 pandemic has presented several challenges to the way we live our lives, with evidence suggesting that over 70% of the general public are worried about the cost of food.

In light of this we launched our Live Vegan for Less campaign, which shows how vegan living doesn’t need to break the bank.

Many people still see cost as a barrier to veganism due to the common misconception that vegan food is always more expensive than non-vegan food. While some of the exciting new vegan products can be pricy, we know that it’s perfectly possible to eat vegan on a budget.

The recipe hub on our website provides cost-effective ways of preparing tasty and nutritious vegan meals, showing that vegan living can be affordable for all. To support this, we’ve also conducted our own cost comparison research, which you can find at vegansociety.com/liveveganforless. This research highlights the fact that nutritious plant proteins are in fact some of the most affordable sources of protein on the market.

Throughout May we hosted virtual cook-along videos on our Instagram Live with Chef Day Radley. These fun live

sessions inspired our followers to create quick and easy meals on a budget, with only a handful of ingredients.

We’ve been compiling budget tips from members too, so please feel free to email campaigns@vegansociety.com with your own!

Food bank donation

Unfortunately, many events The Vegan Society was due to attend this spring and summer were postponed. This meant that we had a surplus of products which were intended to be given out to event attendees as samples. These products were donated to us by some of our fantastic Vegan Trademark holders, including Mr Lee’s Noodles, Brave Foods, Munchy Seeds and Clearspring.

The products were due to reach their use-by date before the rescheduled events took place, so we needed to find a useful home for them. We got in touch with local organisations The Active Wellbeing Society and The Real Junk Food Project, who were more than happy to take them off our hands. Our trademark holders were pleased to hear that their products were still being used for a good cause.

Issue 3 2020 The Vegan | 3

Highlights

Communications Manager (interim) Lauren Williams, enjoying Parker’s company while working from home

Home working

Healthcare workers outreach

We are pleased to say that Vegan Society staff have coped very well with the switch to working from home. Here, staff share what the experience has been like for them.

Sophie Glenn, who works in the Trademark Team, says, “In just two days, The Vegan Society managed to get our entire workforce working remotely. To adapt to this change, I tried to keep my working day as similar as possible to my day in the office.

“I have daily video calls with my team, which has really helped to bring about a sense of normality. I do, however, miss the communal tea and coffee making in the office, and the 12.30 lunch crew. I’m looking forward to returning to the office and seeing my colleagues in person.”

Lauren Williams, Communications Manager (interim), says, “Our team have managed to work on and produce some fantastic projects remotely, including the creation of our new podcast The Vegan Pod. I’m proud of how well my colleagues have coped during this time and we will strive to continue great work. This is all possible with our members’ support – thank you!”

Clare Straughan joined The Vegan Society to head up our Finance Team in early April. She says, “I had no idea how it would feel to start a job during lockdown. However, everyone made me feel right at home, and I enjoyed learning all about the organisation and my new team.

“Working from home without nurseries poses challenges with childcare, but I’m grateful for the extra time spent with my son, keeping each other safe. I’ve become used to working with the occasional Spider-Man toy on my head!

“I’m really looking forward to meeting everybody in person when it’s safe to do so, but thanks to the technology and my amazing colleagues, I’m really enjoying working for The Vegan Society in any capacity.”

In May, Dietitian Heather Russell took part in an online webinar hosted by Oatly, at which she educated health and nutrition professionals about vegan diets. Over 500 people tuned in to take part – double the number at previous Oatly healthcare professional webinars.

Heather covered practical tips for getting essential nutrients from plant-based foods and ensuring vegan diets are well-planned and balanced. She also answered questions from the audience at the end of the session. These questions ranged from the affordability of vegan diets to sports nutrition. The majority of participants said that the session had greatly improved their knowledge of plant-based diets.

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Our Dietitian took part in an online webinar

Highlights

Medical nutrition product developed Undernutrition is a public health issue that affects millions of people in the UK. There are many reasons someone may be undernourished, including a reduced appetite and having a health condition that results in higher nutritional requirements.

In some circumstances, a medical nutrition product – often in the form of a high-calorie, high-protein milkshake – is prescribed. While similar vegan-friendly products exist in the commercial sector, the medical nutrition sector has up until now been lacking.

The Vegan Society has worked with medical nutrition company AYMES to reformulate one of their products so that it meets our vegan requirements. This product comes in a powder and is the first supplement of its kind – a balanced medical nutrition product carrying the Vegan Trademark.

We hope that health services throughout the country will make balanced vegan medical nutrition available on prescribing guidelines, enabling them to offer better treatment to vulnerable vegans experiencing undernutrition.

We also anticipate further steps forward as innovations in the commercial sector transfer over to the medical nutrition category.

Vegan Trademark directory With people shopping online more than ever before, we decided to make it easier for the public to find products

registered with the Vegan Trademark. We created the Vegan Directory – a document that lists nearly 450 UK businesses which are operating with direct-to-consumer online sales.

Ordering directly from a business is one of the easiest ways to support your favourite brand, and with a huge variety of goods included, the directory is intended to be used both during and post lockdown. Visit vegansociety.com/vegandirectory

Some of our personal favourites to keep us going in these uncertain times include the beautiful chocolates from the Functional Food Company, relaxing bath bombs from Miss Patisserie and soothing candles from Spry – all of which would also make a fantastic gift for a loved one.

Research News The Vegan Society’s Researcher Network is a group of academics who have interests in veganism and vegan-related fields. In 2019 we launched Research News – a regular blog on our website that members of the network could submit to.

We’re pleased to say that this section of the website is gaining attention and publishing some really thoughtprovoking pieces. In the last few months we have included pieces on mental health, mindful activism and the intelligence of vegans. Please do visit vegansociety.com/researchnews and follow our social media channels for updates on our latest expert-written pieces.

Photo: Iain Green

Rescued ex-battery hens featured in Catherine Oliver’s Research News article

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News

IN THE NEWS

Brits cut down on meat consumption A survey conducted by The Vegan Society has found that one in five Brits have cut down on meat consumption during the Covid-19 pandemic. The survey also found 15% have reduced their intake of dairy and eggs over the lockdown period. Interestingly, many of those surveyed are fans of the alternatives they have tried and are committed to continue buying in the future. Media and PR Officer Matt Turner represented The Vegan Society in over 20 interviews with national and local radio broadcasters on the topic, highlighting how encouraging it is that these brilliant vegan alternatives are considered the new normal. The survey was mentioned in a host of national newspapers including The i, The Independent, The Times and The Telegraph.

more expensive. In response to this, The Vegan Society has conducted a cost comparison of protein-rich foods. The research dispels the idea that veganism is an unaffordable lifestyle and illustrates how vegan staples are often the most affordable options for consumers. Research and Policy Officer Sabrina Ahmed told the press that, at a time when so many shoppers are concerned about the price of food, it’s vital that we show how cost-effective a healthy, nutritious vegan diet can really be.

Concern in the meat and dairy industries The meat and dairy industries recoiled at the news that many are cutting back on eating animal products. This concern culminated in an opinion piece for Farmers Weekly entitled ‘8 Reasons Why Becoming Vegan Is the Wrong Choice’.

The Vegan Society was on hand to respond quickly and effectively by offering a reminder that we should stick to the facts instead of sloganeering. Responding to the piece, Matt Turner acknowledged that articles like this are often the result of industry concern. Emphasising that The Vegan Society doesn’t want conflict with farmers, he reminded the agricultural industry that The Vegan Society is always keen to collaborate and advocate for policies that help farmers transition to a more sustainable system.

Busting affordability myths Many people see cost as a barrier to veganism, with there being a misconception that plant-based food is always

6 | The Vegan Issue 3 2020

Vegan leather all the rage Following The Vegan Society’s comments urging consumers to pick the ethical, sustainable choice when they are on the high street, fashion columns in local newspapers have been showcasing vegan alternatives to leather. Generating coverage in over 50 local newspapers, we reminded readers that leather is only ever ‘natural’ on the animals who were born with it. Added to this are the enormous environmental costs of producing leather. The creativity and innovation of the textile industry means that we will be seeing more vegan leather products in 2020 than ever before.

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Feature

VEGANISM AND VIDEOGAMES

By Lucas Vially During lockdown many have been turning to videogames for entertainment. In March, PETA released a ‘vegan guide’ to Animal Crossing: New Horizons, which advocated against in-game fishing, bug hunting and more. This view was seen by many as extreme, and a distraction from the real issues veganism seeks to address. People took to social media to share their annoyance, saying: “It’s just a game!”

But what if PETA was making a point? Do non-vegan actions in games matter?

The media influences our view of the world. Films, books and videogames can all play a part in normalising what is acceptable. When women repeatedly appear on screen as nothing but an object of desire, unequal gender roles are reinforced. When comedians use racist tropes to get cheap laughs, racism is normalised. Therefore, when the wholesome Animal Crossing encourages you to fish and depicts it as a fun and harmless activity, non-human animal exploitation anchors itself deeper into our culture.

Films, books and videogames can all play a part in normalising what is acceptable.

Yes, the fate of virtual animals doesn’t matter. But does their in-game exploitation have real-life consequences?

Vegan themes Intentionally or not, every game says something.

You can’t really find any major videogame with an obvious vegan message, but the Oddworld saga gets quite close.

In Oddworld: Abe’s Oddysee, the hero’s species is about to be slaughtered for meat and it’s up to you to save the day.

Being placed in the shoes of the threatened animal inspires empathy for those who are in the same position in our world.

And even though the game is more about capitalism than speciesism, it’s easy to find testimonies of vegan players who think the game played an important role in their transition.

Not all games generate thinking in the same way, and not all of them do it intentionally. Take, for example, Pokémon.

Issue 3 2020 The Vegan | 9

The series has always been about catching wild creatures, training them and making them fight each other. In Pokémon Black and White, the baddies are activists who claim that Pokémon should be freed from exploitation.

These antagonists use their activism as a front to gain power. For many players, the game was an opportunity to strengthen the notion that animal activists are preachy hypocrites. However, it also led to many conversations about the morality of their ideas.

Microchoices The last two examples come from linear games in which the story is all set up, but other kinds of games afford more player expression: paths to choose from, lives to spare or take, help to accept or refuse and meals to find. As videogames evolve, their virtual worlds get more complex and offer a variety of microchoices. When a game offers the opportunity for a character to choose a vegan diet, walk instead of riding a horse or dress without leather, it can highlight the fact that this lifestyle is possible.

Some go further down that road: in the survival game Don’t Starve, killing animals and eating meat decrease the character’s sanity score and increase the naughtiness statistic. Interestingly, the game also uses the more emotive word ‘murder’ in reference to rabbits and pigs, instead of ‘kill’. In the role-playing game Fable 2, preferring tofu to steak makes the character more fit and ‘pure’. The decision to punish players for mistreating non-human animals was made to balance the game, possibly without any desire to make a statement. Nevertheless, the impact is real.

Players But what do you do when a particularly permissive game lets you do everything you want, except for leaving animals alone? Do vegan players care?

Many don’t. In fact, a good portion of the people criticising PETA’s article were vegans. Their frustration was understandable: Animal Crossing doesn’t tangibly hurt anybody. But not everyone agrees, and some would prefer to play a game that doesn’t present them with the cognitive dissonance they thought they had left behind.

Some players decide to give themselves constraints and play the game the vegan way. This can make the experience much more challenging when presented with choices such as to wear leather armour or go around naked.

Another option is to modify the game itself. Players can build ‘mods’, an alteration that tweaks the game in small to major ways. A well-known mod is ‘Vegan Life’ for Minecraft.

Animal Crossing: New Horizons 10 | The Vegan Issue 3 2020

The original game didn’t allow players, for example, to make a bed without using wool. This project adds vegan alternatives to the game to make its world more veganfriendly.

Game creation In any case, if you are a vegan gamer it’s about finding what makes you comfortable. After all, games are meant to be fun!

Where the power lies is in the hands of game developers. These individuals are the ones deciding what can or can’t be done in pixelated worlds. But that doesn’t have to mean waiting until games reflect a fairer world. Making videogames has never been so easy thanks to game engines – tools that make creation easier. If you’re tech-savvy, why not try making your own game? RPG Maker, Ren’Py and Bitsy are all known for their accessibility and can be mastered in hours.

Here’s a fun idea for you: try out the above game engines and try creating a small virtual animal sanctuary.

If you take up Lucas’s challenge and try making your own vegan videogame, we’d love to hear from you.

Email editor@vegansociety.com and let us know how you got on.

Power lies in the hands of game developers

Issue 3 2020 The Vegan | 11

A COMFORT FOOD SPECIAL Recipes to lift your spirits, from Jack Monroe and Rachel Ama

12 | The Vegan Issue 3 2020

Recipes

Makes 2

NASU DENGAKU BUNS

generous buns

Ingredients 4 tbsp white miso paste 2 tbsp Japanese rice wine vinegar 2 tbsp brown sugar 1 tbsp soy sauce 1 tsp freshly grated ginger Oil, for greasing 1 large purple or black aubergine 1 tbsp sesame seeds 2 soft white bread rolls, sliced Salad leaves and pickles, to serve

Nasu dengaku (miso-glazed aubergine) is one of my favourite dishes to cook at home – it’s simple, sweet, tangy and delicious, while still tasting fresh and healthy. It works well atop a pile of fluffy rice, cold as a salad, as a snack or – my favourite – stuffed into soft white bread rolls with a heap of salad and some pickles. If you can’t find rice wine vinegar in the supermarket, use half the amount of a light white wine vinegar instead.

Directions First make your glaze. Measure the miso, rice wine vinegar, sugar and soy sauce into a small bowl and beat well with a fork to combine. Add the ginger and set to one side.

Lightly grease a baking tray and heat your oven to 190 °C (fan 170 °C/ 375 °F/gas 5). Cut your aubergine into slices around 8 mm thick and lay them on a baking tray before brushing them generously with the glaze.

Place the tray on the middle shelf of the oven and cook for 20 minutes.

Remove the aubergine slices from the oven and turn them over, before brushing the reverse sides with the glaze. Top with a sprinkle of sesame seeds and return to the oven for 15 minutes.

Take the aubergine out of the oven and pile it into soft white bread rolls. Add salad leaves and pickles, and serve.

Vegan (ish) by Jack Monroe is available to buy now (Bluebird, £16.99)

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Recipes

Serves 2

CRISPY CHOW MEIN

generously or 4 as a side

Ingredients 4 large cloves of garlic 2 tbsp sesame oil 2 tbsp cooking oil, plus extra 2 tbsp soy sauce 2 tbsp rice wine or sherry vinegar 200 g meaty mushrooms – shiitake, portobello or oyster work, but so do standard ones 200 g dried noodles ½ head of Chinese or Savoy cabbage 1 large carrot, peeled 1 large onion or 4 spring onions Generous handful of beansprouts

14 | The Vegan Issue 3 2020

Chow mein is one of my favourite dinners to knock up in a hurry – and an excellent receptacle for odds and ends of vegetables kicking around in the fridge. If you do struggle to find egg-free Chinese-style noodles, you can use dried spaghetti instead. It won’t be strictly traditional, but it’ll still be delicious.

Directions First peel and mince your garlic and add it to a small jar with a tight screw top lid. Measure in the sesame oil, cooking oil, soy sauce and rice wine vinegar, and screw the lid on. Shake vigorously to make the marinade for your mushrooms.

Finely slice your mushrooms and pop them in a mixing bowl before pouring over the marinade. Leave to stand for 15 minutes – mushrooms are very absorbent, so the marinade won’t take long.

While the mushrooms soak in their dark and flavourful bath, you can cook the noodles. Bring a pan of salted water to the boil, then drop them in. Cook according to packet instructions until they are tender but not overdone. Drain the noodles and leave them to stand.

Finely chop the cabbage, grate the carrot, slice the onion or spring onions and set to one side for a moment.

Tip the mushrooms into a large non-stick frying or sauté pan, or a wok if you have one, along with all the marinade. Bring to a high heat and cook for 3–4 minutes until the mushrooms start to soften. Add the drained noodles, and a splash more oil and soy sauce if needed.

Add the cabbage, onion, carrot and beansprouts, and cook for 5–6 minutes until the noodles are crisp and the veg is softened. Serve hot, but also enjoy cold from the fridge the next morning.

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16 | The Vegan Issue 3 2020

Recipes

PEAR AND GINGER PANCAKES Makes 12

Ingredients 1 × 400 g tin of pears 225 g self-raising flour 1½ tsp bicarbonate of soda 1 tbsp sugar 1 tsp ground ginger ½ tsp ground cinnamon 1 tbsp cooking oil, plus extra for frying 120 ml your favourite plant milk Lemon juice and sugar, to serve

On Sundays in my small household, we have pancakes. Usually eaten in bed, en famille, with a large ginger cat poking his nose in, and every Sunday they are different to the last. These came about from pondering whether pear sauce would work in the same way as applesauce as an egg replacement, and setting about making some from a tin of pears.

Behold, it worked, and these beautiful, and very simple, pancakes were born. For the milk in this recipe I used cashew, as it’s what I had at the time, but any plant milk will suffice. A handful of mixed peel, if you have it, makes these extra special.

Directions First blend your tinned pears to make a smooth sauce. Empty the entire tin, including the juice, into a small bullet blender and pulse until smooth. Pour this into a small saucepan and simmer for around 15 minutes, until the contents have reduced by a third and are thick and smell delicious. Stir it every now and then to stop it burning.

Turn your oven on to 120 °C (fan 100 °C/250 °F/gas 1/2) and pop a baking tray on the centre shelf. Measure the flour, bicarb, sugar, ginger and cinnamon into a mixing bowl and stir well to combine. Make a small hole in the centre of the dry ingredients. Pour in the pear sauce, oil and plant milk and beat the mixture thoroughly to form a smooth batter.

Heat a little oil in a large non-stick frying pan. When the oil is sizzling, dollop a dessert spoon of the mixture into it, and another one, and another one, leaving space for them to expand. Cook for 3 minutes on one side and then carefully, but quickly, turn over with a spatula. Don’t worry if they scrumple up a little. Cook for 2 minutes on the second side and then transfer carefully to the oven to keep warm and continue to gently cook.

Repeat until all the pancake batter is used up and serve immediately with lemon and sugar.

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Recipes

LAYERED PAVLOVA WITH COCONUT CREAM Serves 6

Ingredients For the meringue Liquid (aquafaba) from 1 × 400 g tin of chickpeas 1 tsp cream of tartar 175 g golden caster sugar 1 tsp vanilla bean paste

photograph on cover

Your summer-party showstopping recipe! The meringue is made with aquafaba instead of egg whites. You may or may not be familiar with aquafaba: it is the liquid from a can of pulses. It’s kind of like vegan magic; it whips up perfectly and makes amazing light meringues with a slight crisp outer shell. The pavlova is finished with an indulgent whipped coconut cream, fresh or frozen berries and a tasty and decorative berry drizzle.

Directions For the filling and topping 500 ml coconut cream 200 g mixed frozen berries Juice and grated zest of ½ lime, plus extra zest to decorate 300 g seasonal fruit of your choice (such as raspberries, strawberries, blueberries or redcurrants, sliced figs, mangos or bananas or passion fruit pulp)

Rachel Ama’s Vegan Eats: Tasty Plant-based Recipes for Every Day by Rachel Ama. (Ebury Press, £20) Photography by Haarala Hamilton

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Preheat the oven to 130 °C fan, then line two baking sheets with baking paper and draw a 23 cm circle on each sheet.

Place the coconut cream in the fridge to chill while you make the meringue.

Using a food mixer or an electric whisk, whisk the aquafaba and cream of tartar at a high speed in a large bowl for around 5 minutes until the mixture has doubled in volume and is light and fluffy. Continue whisking and add the sugar one teaspoon at a time until it has been completely absorbed. Then add the vanilla bean paste and whisk for a further 2 minutes until the mixture forms stiff, glossy peaks.

Divide the meringue between the two circles drawn on the lined baking sheets, spreading the mixture out evenly but making each circle a little thicker around the edges than in the middle. Place in the oven to cook for 1½–1¾ hours or until firm to the touch. Then turn off the heat and leave to dry in the oven (or in a cool, dry place) overnight or for a minimum of 4 hours.

When the meringues are ready, prepare the rest of the dish. Place the frozen berries and lime juice in a small saucepan, bring to a simmer and cook on a medium heat for 3–4 minutes or until the fruit is soft and the liquid has mostly evaporated. Remove from the heat and set aside to cool down completely.

Meanwhile, whisk the chilled coconut cream using an electric whisk until light and thick like whipped cream. Once the fruit compote has cooled down, add it to the whipped coconut cream with the lime zest, and fold in gently to create a ripple effect, being careful not to stir too much.

Carefully transfer one of the meringue bases to a serving plate and spread over half the fruity coconut cream, then scatter over half the seasonal fruit.

Carefully place the second meringue on top, cover with the remaining coconut cream and seasonal fruit and an extra sprinkling of lime zest.

Serve as soon as possible.

Cooked in oil

470 kcal* Cooked in Frylight

135 kcal*

Enjo y light your favo er wa u y wit rite chu n h Fry light ky fries t , the h origi e nal 1 c

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spray .

*Based on using 3 tablespoons of oil compared to 25 sprays of Frylight to cook 150g par boiled potato chips. Potato nutrition as per myfitnesspal.com information 10.06.20

MEMBERSHIP Your views Magazine feedback Thank you to everyone who took the time to respond to our call-out for feedback on the kind of content you would like to see more of in The Vegan. It was fantastic to hear from members who look forward to the magazine’s arrival each quarter. Thanks to those who suggested future topics for us to explore.

Some of you would like to see us tackle more challenging topics within the magazine. We acknowledge that our content is often relatively light in tone, as we tend to focus on the successes of the vegan movement. Our new podcast, The Vegan Pod, was created to stimulate debate on tricky issues in the vegan movement. While the first episodes have taken a slightly different route, due to addressing the coronavirus pandemic, our hope for future podcast episodes is to focus on more challenging topics and to share a variety of views from within the vegan community.

We are also planning a more extensive magazine readership survey that will give us a comprehensive view of how our content is received.

Star Letter I was inspired by Rachel Ama’s recipes (Issue 2 2020) and I’ve given the African Peanut Stew a go. I had to replace the blackeyed peas with red kidney beans and we couldn’t get hold of fresh coriander, but apart from that it’s to the recipe.

I’ve been a member, on and off, for about 25 years and it’s wonderful to see how veganism has evolved in that time.

Keep up your amazing work.

Maxine Foster

Congratulations to Maxine, who has won our first Star Letter prize! We hope you enjoy the treats from One Planet Pizza.

We are very excited to say that our Star Letter writer in Issue 4 will win a luxurious unisex Body Scrub and Body Food moisturiser from Naturally Tribal Skincare. Please get writing to us! Whether you have tried one of our recipes, have an opinion to share on one of our articles, or have a comment about veganism in the news, we’d love to hear from you.

Calling vegan teens

Maxine’s recreation of Rachel Ama’s recipe 20 | The Vegan Issue 3 2020

We’re creating some new resources to support and inspire vegan and vegan-curious teens aged 14–17. As part of this project we’re looking to share stories, tips and advice from vegans in this age group. Do you know of a young vegan who would like to take part? Please email editor@vegansociety. com or reach out on our usual channels.

Membership

Discounts By supporting us as a member, we support you by offering over 130 discounts with a range of products and retailers.

New discounts include 10% off Naturally Tribal Skincare products, 10% off your first order with TheVeganKind supermarket and 10% off Ethical Bedding Company products.

The Vegan Chef School is now offering discounts to Vegan Society members on their new range of online courses.

Members are eligible for 10% off their home cook’s online course and £50 off their online fast-track vegan chef course.

You can find all of these and more in the Members’ Area at vegansociety.com/my-account/shop-discounts.

Are there any vegan products or brands that interest you?

We would love to hear from you on any suggestions you might have on improving the discount list. You can email us at membership@vegansociety.com or call on 0121 523 1730.

Alternatively, do you run a business that would like to offer a discount to your fellow members? Contact discount@vegansociety.com or apply online at vegansociety.com/your-business/discount-list.

AGM update Members can vote online or by post on the election of trustees and on the motions to the AGM up until 12pm on 13 August without any need to attend the AGM on 15 August at

1pm. You should have received email or postal information regarding the motions and the candidates standing for election. If you haven’t received this information, please check your emails and contact membership@vegansociety. com or call 07908403711 to check that we have your correct contact details.

The AGM itself will be held as a Zoom meeting to avoid risk to staff and members from coronavirus. There will be additional online voting on motions (but not on trustee candidates) by those attending.

By voting on trustees and motions, members guide the society’s direction and priorities. We are proud to be a democratic organisation controlled by our members.

Members can submit questions to the AGM on any aspect of our activity. Priority will be given to questions on the 2019 Report and Accounts. We love to hear from our members and understand your concerns. Please send your questions to the Acting Chair of Council Jenifer Vinell (chair@vegansociety. com) or CEO George Gill (ceo@vegansociety.com). You can also post them to Donald Watson House, 34–35 Ludgate Hill, Birmingham B3 1EH. These must be received by 5pm on Wednesday 5 August.

We hope you will use your vote to choose trustees for the society and to decide on the motions to the AGM.

Issue 3 2020 The Vegan | 21

Nutrition

NUTRITION

Introducing the Vegan Eatwell Guide Have you heard of the Eatwell Guide published by public health authorities in the UK? We have now produced a vegan version, so I’d like to explain why and how. This article also provides a few tips about how you can use it to get the most out of a totally plantbased diet.

Why produce a vegan version of the Eatwell Guide?

The Eatwell Guide is designed to help people understand recommendations around healthy eating and shift them towards more plant-based diets for both health and sustainability reasons. This model is widely used to provide education about nutrition.

The Eatwell Guide was published in 2016 – a few months before I started working for The Vegan Society. Although the guide encompasses a variety of eating patterns, including vegan diets, I wanted to be able to share a version that didn’t display animal products. I was also mindful that good education about vegan nutrition requires knowledge beyond the basic principles of the Eatwell Guide.

Veganising the Eatwell Guide With the help of Nutrition Volunteer Mollie Hall, we worked on replacing animal products with alternative sources of nutrition. We tried to include affordable and widely available items and draw attention to some of the extra considerations around vegan nutrition. I was keen for the Vegan Eatwell Guide to encourage people to make the most of what plant-

based nutrition has to offer, principally health-promoting wholegrains, nuts, fruit and vegetables, including beans, peas and lentils.

In general, vegan diets have excellent environmental credentials. However, there are ways to go the extra mile for the planet, so I decided to include some sustainability tips.

The full version of the guide (available at vegansociety.com/thriving) includes these tips.

How to use the Vegan Eatwell Guide It’s important to bear in mind that the Vegan Eatwell Guide isn’t a comprehensive guide to vegan nutrition. Detailed guidelines are available at vegansociety.com/nutrition.

At a glance, the Vegan Eatwell Guide provides a rough idea of how to balance food groups and make good use of fortified foods and supplementation. I hope that dietitians and other nutrition professionals will enjoy using it to spark conversations during consultations and group sessions involving vegan clients. I also hope that it will help new and seasoned vegans to visualise the concept of a well-planned diet. Here are some extra tips to help you cover the bases: • Eat plenty of iron-rich foods from different food groups, e.g. quinoa and other protein-rich foods, kale, raisins, wholegrains.

• Include a good source of vitamin C in each meal to boost iron absorption, e.g. pepper, broccoli, strawberries, orange juice.

• Eat a really rich source of carotenoids (vitamin A) daily, e.g. sweet potato, butternut squash, carrot, spinach.

• Eat greens daily for vitamin K, e.g. Brussels sprouts, cabbage, broccoli, spring greens.

• Bear in mind that wholemeal bread is a useful source of zinc.

• If you choose to include some convenience foods in your diet, use food labels to compare products and keep an eye on added fat, salt and sugar.

Heather Russell, Dietitian

22 | The Vegan Issue 3 2020

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. The Eatwell Guide is a Crown Copyright publication of Public Health England in association with the Welsh government, Food Standards Scotland and the Food Standards Agency in Northern Ireland

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Pandemic heroes

PANDEMIC HEROES Meet the people making a difference

Chris Williams and Lek Chailert (founder of Elephant Nature Park) with ENP residents Thong Ae and Faa Mai

Roxy Pope and Ben Pook vegan chefs

Chris Williams sanctuary volunteer

Roxy and Ben are a vegan couple who create beautiful nofuss recipes. To raise funds for coronavirus support, Roxy and Ben created The Lockdown Cookbook, an e-book containing ten vegan recipes made using cupboard staples. They made it available to buy from just £1 to ensure it was as accessible as possible, with 100% of the proceeds going towards charities.

Roxy and Ben launched the e-book on Earth Day, sharing this message with their Instagram audience: “We feel blessed to have such an incredible following from people all over the globe, so we wanted to do something which brings our worldwide community together and unites everyone during this difficult period.”

The Lockdown Cookbook raised over £7000, far surpassing the initial target.

Many animal sanctuaries are currently struggling due to a loss of funding and reduced hands-on volunteering opportunities.

Elephant Nature Park in Chiang Mai, Thailand, is a unique project which was established in the 1990s. They provide a sanctuary for almost one hundred rescued elephants from all over Thailand, as well as hundreds of dogs, cats, rabbits and many more species.

Chris Williams volunteers full-time at Elephant Nature Park.

He explains that since the coronavirus lockdown there has been an increase in animals coming to the sanctuary. This is because businesses who exploit elephants as part of the tourism industry are now struggling to feed them, due to the lack of visitors during the pandemic.

At Elephant Nature Park the elephants are not ridden, chained or subjected to any abuse. Chris says, “Sometimes elephants are surrendered to ENP, and after they arrive we are able to cut off their chains. It’s an emotional moment for us all. At the park they can swim, wallow in mud baths, roam free, interact with other elephants and eat all the bananas and watermelons they can manage!”

Ant Wilson founder of Push Chocolate

Roxy Pope and Ben Pook

Ant is the owner of Push Chocolate, a small online business specialising in vegan protein-rich chocolates. Ant says, “I saw what people in the NHS and other key workers were going through – the sacrifices they were making, and the long hours. I thought – I’m just a small company, what can I do?”

Ant decided to reduce the price of his products for key workers, just to say thank you for their efforts and to show

Issue 3 2020 The Vegan | 25

Pandemic heroes

that people are thinking of them and their hard work. There has been a good uptake from key workers, who have been appreciative of the gesture.

Ant also decided to donate a portion of his profits to coronavirus support. Ant says, “I’m keen not to pull focus from those making a real difference. For me, this isn’t about using the pandemic as an opportunity for self-promotion. I just wanted to make a difference.”

Shalom Lloyd founder and Managing Director of Naturally Tribal Skincare Shalom’s son Joshua was born with severe eczema, which led her to seek a natural remedy. Shalom tapped into her African roots and started making products in her kitchen, incorporating the ingredients which were used on her as a baby. Naturally Tribal Skincare was created based on the values of natural ingredients, veganism and ethical sourcing.

“Covid-19 has affected everything,” Shalom says. “From a business point of view, we had named 2020 our ‘rocket year’! We had a lot of exciting plans. However, the pandemic is an opportunity to practise what you preach. We’ve tried to build a company that cares, so it’s at times like this that those values come to life.”

Naturally Tribal Skincare has been donating their products to NHS frontline workers, many of whom are experiencing

Shalom Lloyd

26 | The Vegan Issue 3 2020

cracked and sore skin from continual handwashing. Shalom says, “I started the company to help people with conditions like dermatitis and psoriasis. To know that the properties of our products can help NHS nurses is fantastic.”

Paul Youd new vegan runner You may remember Paul, 82, from his involvement in our Vegan and Thriving campaign. Paul is part-way through a challenge to complete one million press ups between the ages of 80 and 90, all in a bid to show how fit and healthy older vegans can be.

However, lockdown inspired Paul to think up another challenge. Having no running experience, Paul decided to build up gradually using a small track he set up in his garden.

He then set himself the challenge to run 100 km in 10 days, all to raise money for Dean Farm Trust animal sanctuary.

Paul says, “I wanted to challenge myself and do something to help the rescued animals at Dean Farm Trust. They do such amazing work to rescue animals in need and they are really struggling at the moment, with many of their funding sources affected by coronavirus.”

Do you have any stories of vegans going the extra mile to support people and animals during the coronavirus pandemic? Email editor@vegansociety.com.

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Issue 3 2020 The Vegan | 27

VOLUNTEER HUB Kaya Gromocki Supporter Services Coordinator (Volunteering, Engagement and Outreach)

As the world around us has changed, so has volunteering.

Volunteers have been key players in the fight against coronavirus in many different areas, but here at The Vegan Society we have had to limit or adapt much of our volunteering in order to adhere to social distancing guidelines. Despite this, some of our volunteers have continued to support us safely and from their homes, and for this we are truly grateful.

In this issue we are looking at how some of our current staff members began their journey at The Vegan Society as volunteers. We want to celebrate these individuals and share their stories at a time when not everyone is able to volunteer.

Volunteering has been at the heart of The Vegan Society since 1944. In an interview, our founder Donald Watson stated that “all the early work was done by volunteers”, and it is this work which has helped to build the programme we are so proud of today.

Over the years many of our talented staff members first interacted with the society as volunteers. More recently, our Graphic Designer Violeta first volunteered as a Social Media Moderator in 2018. Our Campaigns Manager Mark volunteered at West Midlands Vegan Fest in 2017. You may also remember from last issue’s Volunteer of the Season that our Web Officer Hayley started out as a Web Volunteer earlier this year.

A few members of staff had a special memory that they wanted to share with readers this issue.

28 | The Vegan Issue 3 2020

Volunteers

Amanda Baker Policy and Research Advisor I had come to a crossroads in my life after being made redundant from my previous career in astronomy research a few years earlier. I knew I wanted to work in something relating to global social justice and climate change. Then one of my green activism contacts told me The Vegan Society was moving to Birmingham.

I came to the Jewellery Quarter and helped get the Hylton Street offices ready in 2007. I particularly remember painting the breeze blocks white where the old toilet had been removed! A few months later I started as PR, Media and Web Officer. Like The Vegan Society itself, I think that role is at least five times bigger now than it was in 2007.

Elena Orde Senior Communications and Campaigns Officer After joining The Vegan Society as a member I spotted a call-out in the magazine for Editorial Volunteers. The role seemed perfect for me, as at the time I was studying English Literature and keen to use my writing and editing skills in a field I cared a great deal about. I went into the office for an introductory meeting with Alex Douglas, the Volunteer Coordinator at the time. She put me at ease instantly, and I remember she was wearing a skirt with bats on which for some reason made me feel less nervous!

During my time as a volunteer I was always struck by the supportive atmosphere at the office. From the beginning I was included and made to feel welcome, and my efforts were always very much appreciated. Up until then I had no idea what I wanted to do for work after graduation, but that volunteer experience led me to the job I feel very lucky to have now.

Gabriela Chalkia Business Development Officer I first started volunteering with the Communications Team in 2008. I helped with lots of different projects, from researching international charities to proofreading articles, to going through the society’s archives. I even covered reception for two weeks. I loved volunteering because everyone was always so friendly, and I was always given interesting tasks. Being surrounded by likeminded people is something very special and, in my experience, had been hard to come across in other workplaces.

When a job in the Trademark Team came up, I was keen to apply. I now work as a Business Development Officer where my four languages come in useful. If it hadn’t been for volunteering, I might not be in my current role and I wouldn’t get to work with such a lovely team of fellow vegans.

Adam Duncan Senior Web Officer I started volunteering at The Vegan Society just over a month after going vegan. I saw a post by the Volunteer Coordinator at the time on a local Facebook group. I have always been shy and thought it would be an opportunity for me to help the movement whilst building my confidence. I was nervous every time I went into the office for the first year or so, but I was always made to feel welcome. I volunteered for four years before a job role came up that I felt confident enough to apply for. I now work in the Communications Team and enjoy my role as Senior Web Officer as part of Digital Communications.

Volunteering has been at the heart of The Vegan Society since 1944. In an interview, our founder Donald Watson stated that “all the early work was done by volunteers” and it is this work which has helped to build the programme we are so proud of today.

Issue 3 2020 The Vegan | 29

Volunteers

VOLUNTEER OF THE SEASON Charis Collier has been a Social Media and Visual Content Volunteer for the Trademark Marketing Team, a temporary worker for the Business Development Team and a Social Media Moderator Volunteer for the Communications Team.

Office volunteering is on a break for now, but she hopes to continue in the future.

What is unique about your vegan journey?

I actually went vegan overnight, without ever being vegetarian. I saw an ad for Veganuary in December 2016 and, wanting a healthier diet, I decided to try it. I felt better almost immediately, and threw myself into relearning how to cook with new ingredients. Along the way I researched the ethical argument. No one I knew thought I’d last a day, but two years later I couldn’t imagine living any other way.

Tell me about the type of volunteering you have done with us I started as a Social Media and Visual Content Volunteer in the Trademark Marketing Team, after an interview on my 21st birthday. This involved supporting the team with competitor research and content planning for Instagram. I loved this because I was straight out of university and didn’t know what to do next. Being part of this team introduced me to a whole industry I am now passionate about. I also volunteered within the Communications Team, moderating the society’s social media channels on weekends and evenings.

What did you learn about The Vegan Society?

It was really interesting to learn more about the business side, having interacted with the campaigns element with my university vegan society. What I hadn’t realised is how long and involved the Vegan Trademark process is, and how thorough the checks are.

30 | The Vegan Issue 3 2020

What skills did you learn, and how might these help you in your future?

I figured out my whole future here! I became a digital marketing nerd after learning about marketing campaigns and how you can make advertising feel welcome and helpful online rather than intrusive. It inspired me to study more and I have since done multiple online courses. I’m now working towards a marketing qualification. Similarly, working with the Communications Team helped me learn, with practical experience, how to engage with an audience on social media, and how brand identity translates across platforms. This has been invaluable in the work I’ve done since.

How have you kept yourself occupied during the pandemic and what are your plans for when things return to ‘normal’?

I’ve been working full-time for an environmental campaign group as a Media and Messaging Coordinator. Here, I’ve helped build a team and create social media platforms from scratch. I also coordinated an online video chat project to connect people across the country in this isolating time. It’s been challenging but so rewarding. I’m also incredibly lucky to be at my parents’ house where they have a great garden, so I’ve been enjoying yoga in the sun. As for after lockdown, I’ve started flat hunting with my boyfriend, and I’m still on the lookout for a perfect vegan job in marketing.

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Issue 3 2020 The Vegan | 31

Adverstisement

vegan Society legacy ad 2.pdf

1

30/09/2015

14:47

Want to advertise here?

Beneficiaries for Life

Please remember The Vegan Society in your will For a Legacy Guide please call us on 0121 523 1730 www.vegansociety.com 32 | The Vegan Issue 3 2020

For advertising in The Vegan, contact Wendy Kearns at: advertising@vegansociety.com

Reviews

REVIEWS

Suppose We by Geoff Nelder

Vivi the Supervegan by Tina Newman

Reviewed by Jake Cudsi

Reviewed by Kaya Gromocki

The first title in author Geoff Nelder’s The Flying Crooked series, Suppose We introduces readers to the titular spacecraft’s voyage into the Kepler-20 system. Suppose We is the latest iteration of Nelder’s distinctive brand of science fiction. This scifi novella centres on the Suppose We crew’s efforts to find a habitable planet, but the book’s conceit lies in their finding an advanced alien species completely unperturbed by the crew’s crash-landing on their Kepler-20h home.

Gaston Poirer, our protagonist and a vegan himself, comprises a quarter of the ship’s crew. The Suppose We craft has been travelling for roughly 1000 years, with the crew suspended for the vast majority of that in an age-defying hibernation chamber. Thanks to the hibernation chambers, the crew are practically still in their mid-20s, despite Gaston celebrating what was actually his 1087th birthday in the void between chapters one and two. When Suppose We crashes into the hyper-advanced Kepler 20h planet, a world of adventure and confusion envelopes the crew.

Those readers unfamiliar with sci-fi may find Nelder’s exuberant storytelling hampered by convoluted technicalities. A couple of pages in and the text refers to ‘time-space decoherences’, ‘quantum mech probes’ and ‘hiber-wax’. Uninitiated readers might get a little bogged down in an esoteric soup of sci-fi buzzwords. Here Nelder’s unfettered, unshrinking imagination works against the cohesiveness of the story for first-timers to the sci-fi genre.

Nevertheless it’s an immersive story, one Nelder expertly weaves to explore morality, ethics and veganism on a planet not too dissimilar from our own.

I was immediately struck by the amazing illustrations in Vivi the Supervegan. Fruit and vegetables of all shapes and colours dance across the page – if any book is going to make healthy eating enticing to children, surely it’s this one.

The opening page shows Vivi and her pig friend, Button, holding eye contact with each other. They appear to have a connection that transcends the usual power dynamic between human and non-human animal. As you read on it becomes clear that this is because Vivi can speak to other animals. This isn’t her only superpower: she also has the ability to show others the suffering they have caused to animals. The concept of suffering is dealt with sensitively – the illustrations remain neutral, and no triggering language is used.

When Vivi rescues a piglet who has fallen from a truck, we’re told that Vivi knows where the truck was going, and that she knows the piglet won’t see their mummy again.

These pages deal with the reality of animal farming while also giving parents and guardians the opportunity to add as much context as they see fit.

The story also presents positive solutions, such as Button the piglet living out his life in the safety of an animal sanctuary. Vivi’s adventures conclude with the birth of her baby sister, who has superpowers too. This optimistic ending sends a message to vegan children who may feel isolated in their beliefs: that others will be willing to support them on their journey to create a better world.

Issue 3 2020 The Vegan | 33

Buy online

BUY ONLINE In light of Covid-19 we are doing everything we can to ensure that our webshop continues to operate as usual. However, this is a constantly evolving situation, and we may encounter some issues sourcing stock in future weeks. Thank you for your patience and understanding.

Becoming Vegan (Express and Comprehensive editions) by Brenda Davis and Vesanto Melina: £11.99 or £18.99

overview of the research. Alternatively, the streamlined Express version is extensive yet easily understandable for anyone who wants to adopt a healthy plant-based diet.

Whether you’re considering going vegan for your health, out of concern for the environment, or to avoid contributing to the suffering of non-human animals, Becoming Vegan has all the information you need in order to provide nutritious vegan meals for yourself, your family and your friends.

Health authorities regard well-planned vegan diets as safe and adequate for people at all stages of life, including those with unique nutritional needs, such as athletes Completely revised, this seminal classic offers fresh insights into how a vegan diet positively affects individuals, nonhuman animals and our fragile planet.

The Comprehensive Edition is an indispensable reference for health professionals and nutrition enthusiasts, setting the standard for vegan nutrition and providing a meticulous

VEG 1 VEG 1 is the nutritional supplement developed by The Vegan Society.

It provides an affordable, reliable source of vitamin B12, iodine, vitamin D and selenium.

With so much conflicting opinion regarding supplementation, it can be hard to know where to start. An easy and convenient solution has been developed: • One chewable tablet taken once daily • Formulated for vegans by The Vegan Society • Affordable, costing only 7p* per day • Seven nutrients in one, covering all your bases: B12, B2, B6, D3, folic acid, iodine and selenium. *Vegan Society members get a 10% discount. Ensure you are logged into your membership account when ordering VEG 1 and the discount will apply automatically.

Buy Becoming Vegan between 1 August and 31 October and receive 10% off by simply entering the code ISSUE3SHOP2020 at checkout (vegansociety.com/shop) or quoting over the phone when placing an order (0121 523 1730).

Issue 3 2020 The Vegan | 35

Promotional feature

SHOPAROUND

Shop with confidence for products registered with the trusted Vegan Trademark

BOSH! cakes Ian and Henry, founders of the popular vegan cooking channel BOSH!, have launched their first vegan cakes, which are now in supermarkets. So far, BOSH! have registered two cakes with the Vegan Trademark. The Ultimate Chocolate Cake is a chocolate flavoured sponge, filled and topped with rich chocolate icing and chocolate shavings to finish, whereas the Luscious Lemon Cake is a lemon-flavoured sponge injected with lemon syrup and covered in lemon icing and candied lemon peel. These cakes are perfect for any occasion!

Available in Tesco and Asda.

Frylight Stir Fry Oil Spray Frylight introduces its newest member to the range – Stir Fry. With an aromatic blend of garlic, ginger, lemongrass and five spice, this cooking spray might just be their most flavoursome yet. The spray allows you to use 95% less fat than your regular pouring oil, with each spray containing just 1 calorie. It’s ideal for Asian-inspired dishes and at 1p per cook and 190 meals per bottle, it’s great value too. Available in Lidl and B&M stores.

Nasty Vegan Super Shake Nasty Vegan is a new nutrition brand that is made by vegans, for vegans. Their new Super Shake is a delicious chocolate protein powder with a difference.

Packed full of essential vitamins, minerals and a full range of amino acids, it’s an all-in-one shake tailored to the specific needs of a plant-based diet, making it easier for you to get the nutrients you need. The products are made without artificial sweeteners, flavours, colours or preservatives, and are available at nastyvegan.co.uk, Amazon and eBay.

Beauty Cleanse Skincare multipurpose oils Beauty Cleanse Skincare are committed to creating high performance, sustainable products by drawing on the power of nature. All products are vegan and made from cold-pressed organic ingredients. The Anti-Fatigue Carrot Algae Marine Drops, containing carrot and rosehip seed oils and microalgae plankton extract, are designed to prevent stress-related skin issues. Similarly, the Mean Green Superfood Drops work to soothe and soften skin. The products are ethically sourced and made with 100% recyclable packaging. Available at beautycleanseskincare.com.

36 | The Vegan Issue 3 2020

Promotional feature

Chef Akila vegan ready meals Formed in a grandmother’s kitchen, Chef Akila was founded based on a knowledge of the benefits of spices, herbs and wholesome Indian food. Each ingredient is carefully chosen and sourced locally where possible, and Chef Akila cooks each meal from scratch in their Yorkshire home. Choose from seven vegan dishes including Chef’s Jackfruit Biryani, Aubergine and Peanut Curry and Vegan Dal Makhani. Chef Akila also offers a Vegan Box that serves two people looking for a tasty vegan and gluten-free meal. Available at chefakila.com.

ONG ENRGi bars ONG ENRGi have a unique range of nutritional products. Choose between ONG’s Antioxidant Cocoa Bar and ONG’s Super Food Energy Bar, both packed with seeds, nuts and chocolate chips and each containing over 20 g of protein. If you are trying to fit in a snack around your next meeting or workout session, ONG’s power-packed bars offer a natural alternative to sugar-loaded, high-calorie products. Available at ong-enrgi.com.

ProGroom Dog Shampoo Formulated by an aromatherapy expert with over 30 years of experience, ProGroom’s Oatmeal Dog Shampoo contains a comprehensive formulation of active ingredients. Botanical extracts provide the necessary protection to avoid stripping natural oils from your dog’s fur, leaving a smooth and shiny coat. Using 100% natural ingredients and antioxidants including aloe vera extract and lavender oil, ProGroom helps protect your companion animals without causing harm to others. Available on Amazon.

OffDutyLDN card holders OffDutyLDN is a style-conscious brand that creates accessible, high-quality accessories with a core focus on sustainability and ethical practices. Their bestselling card holder collection, Aamu, is available in a variety of colours and styles, from cobalt blue and yellow to holographic and leopard print. The purses are made from premium materials, ensuring they are long-lasting and durable.

All products from OffDutyLDN’s ‘Vegan Society Collection’ are registered with the Vegan Trademark and encompass a wide selection of bags, purses and pouches to choose from. Available at offdutyldn.com.

Issue 3 2020 The Vegan | 37

DIVE IN Massimo Leopardi on becoming a diving champion, aged 50

I went vegan in 2008 when I was 45 years old, during a stay in a health retreat in northern Italy. A few years later I decided to launch a series of videos in which I would attempt to show viewers that I could not only be healthy and strong on a vegan diet at 50, but that I could compete at a high level.

I chose the sport of diving – my old love which I had given up after an accident when I was 11 years old. I looked for the best diving school and decided to attend the school of a former great Olympic champion, Klaus Dibiasi, located in Rome. My challenge and I were welcomed with open arms, and in no time I got back in shape and was ready to face the first few competitions.

Strong motivation A combination of factors helped me to become proficient in a short space of time. Firstly, the love of diving had never left me. Additionally, I have many years of trampoline experience, which is a sport that has a lot of similarities to diving. I had a very strong motivation to demonstrate to everyone that a vegan diet could allow me to excel in sport. Last but not least, I believe that veganism has given me a real metabolic advantage compared to my non-vegan competitors.

A good diver needs many qualities to succeed. You need to be a strong and harmonious athlete who can command an explosive force and extreme flexibility. The movement of the diver takes place in just a few seconds, but in those moments a very high dose of concentration, courage and power are needed. Not to mention the nerve to perform when all eyes are on you. A diver also needs to be able to make mistakes – to fall, but get back up again and continue to the end.

Preparation for a diving competition must be both mental and physical. Young high-level athletes train every day, but I find that two training sessions in the water per week are enough for me. I couple this with visualising my dives when

Divers need to be strong and harmonious athletes who can command an explosive force and extreme flexibility I’m at home, or even when I’m on the bus or out walking my dog. If there is no one around I move my arms or bend my legs, but if I’m not alone then I just visualise them in my head.

In recent years I have also started practising meditation regularly. I meditate twice a day for at least 30 minutes, and I find that this helps me a lot.

38 | The Vegan Issue 3 2020

Sport

The next challenge

Absolute magic As a sport, diving has many wonderful moments. I love to perform twists, especially in addition to backwards rotations. It is an extraordinary sensation to fly into the air, twist like a top and then suddenly enter the water without splashing. When I have completed a successful dive, I enjoy the moment of quiet and calm when rising back to the surface of the pool – it’s a moment of absolute magic.

I’m very proud to be counted among top-level vegan sportspeople. Perhaps my greatest achievement is having participated in all five specialties at the World Masters Championships in Kazan, and to have been on the podium all five times to receive three silver and two bronze medals.

As well as through sport, I promote veganism through my work. In 2008 I founded an online magazine, Veggie Channel. We deal with all aspects of vegan philosophy including anti-speciesism, environmental ethics and animal experimentation. We create videos, articles, live shows, comic sketches, interviews, documentaries and more. The channel is currently mainly in Italian, but we have many videos in English and other languages.

Currently, diving is suspended due to Covid-19, so I’m looking forward to resuming my training. I am hoping to compete in the next World Championships in Japan, and this time I hope for a gold medal. Please cheer for me and follow my challenge!

Follow Massimo’s journey on his Facebook page, Atleta Vegano Massimo Leopardi, and visit his website veggiechannel.com.

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Issue 3 2020 The Vegan | 39

Events

EVENTS Covid-19 disclaimer: the following information is accurate at the time of printing. Please refer to the website for each event for the latest updates and always follow government advice.

VegfestUK Summerfest Online Saturday 15 – Sunday 16 August (10am – 11pm) Live streams and presentations from activists, charities, sanctuaries and vegan businesses. Free entry. vegfest.co.uk/summerfestonline

Vegan Life Live Rescheduled: Saturday 13 – Sunday 14 March 2021 (Originally Friday 16 – Sunday 18 October 2020) Alexandra Palace, Alexandra Palace Way, London N22 7AY london.veganlifelive.com

Balance Festival Rescheduled: Friday 7 – Sunday 9 May 2021 (Originally Friday 2 – Sunday 4 October 2020) The Old Truman Brewery, 15 Hanbury Street, London E1 6QR All bookings and tickets transferred to new dates balance-festival.com

Om Yoga Show Rescheduled: Friday 15 – Sunday 17 October 2021 (Originally Friday 16 – Sunday 18 October 2020) Alexandra Palace, Alexandra Palace Way, London N22 7AY london.omyogashow.com

40 | The Vegan Issue 3 2020