Coconut milk
Rice milk
Almond milk
It should not be confused with coconut water which is the liquid held inside the shell.
It has a much thinner consistency than other plant milks and is very low in fat. As with all plant milks, it has no lactose and it also contains no cholesterol. Rice milk is low in protein. Fortified varieties are available with many commercial brands having added calcium, iron, vitamins A and D2 as well as vitamins B12 and B3.
As with other plant milks, there are fortified brands of almond milk available enriched with calcium and vitamin D2.
Coconut milk is the liquid that comes from pureeing the fruit with water and then straining it to remove some of the fat. It has a rich taste owing to the high oil content, and is mildly sweet.
Coconut milk is closer to water than animal milk in consistency. It can be used successfully in coffee and is great for baking because it has no discernible coconut taste. It works well in cakes and curries, plus it also makes a nice addition to smoothies and ice cream. Some commercial brands have been fortified with calcium and vitamin D2. With high levels of saturated fat, coconut milk is perhaps not the healthiest milk substitute on the market, but it does have a pleasant flavour and many people enjoy it straight from the glass.
Rice milk is usually made from brown rice and remains unsweetened owing to its already light, sweet flavour.
Rice milk is lovely on cereal, and its sweet flavour lends itself to coffee. It can also work very well in sauce recipes but its thin texture means you may wish to use slightly less than you would other plant milks. Oat milk
Oat milk is made from pre-soaked oat groats, which are hulled grains that have been broken down into smaller fragments. The resulting liquid is mild and slightly sweet tasting.
Oat milk is low in fat. It contains good amounts of calcium and vitamin A, and is also available fortified with calcium, vitamin D2 and vitamin B12. The texture is quite gritty, so it’s not ideal for drinking straight from the glass. However, it works wonderfully with porridge as you might expect, and as one of the heavier plant milks it’s ideal for making thicker sauces and custards. Hemp milk
Also referred to as ‘hemp seed milk’, this plant milk is made from hemp seeds which have been soaked and then ground with water.
This milk is a creamy, nutty beverage that is packed full of nutrients. It contains both Omega 6 and Omega 3 essential fatty acids and is a source of magnesium, beta carotene, calcium, fibre and iron. It’s a good source of protein and therefore useful for those who don’t take soya. It is often fortified with calcium and some brands are available with added vitamins A, D2 and B12. On the down side, hemp milk can be one of the more expensive options but it’s a nice option for a treat or special occasion.
Available in plain, vanilla and chocolate flavours, almond milk has a low protein content and is also low in calcium.
It has a light flavour and is considered by many as superior in taste to most soya and rice milks. It’s good for baking but it doesn’t thicken well, so there are better alternatives when you’re making heavier sauces or custards. Hazelnut milk
Made from hazelnuts, this milk is sweet, creamy and nutty. It’s delicious in coffee and adds a lovely sweetness to cakes and puddings. Hazelnut milk tastes terrific in hot chocolate, being stronger and nuttier than almond milk. Low in protein, but a good source of vitamin E and low in saturated fat, many feel that the flavour is too strong for tea but is great to drink straight from the glass. Fortification is less common with hazelnut milks but some brands do contain added calcium.
Want to make your own almond milk? Follow this easy recipe! Ingredients
2 cup almonds soaked for 6 hours or more 6 cups purified water 2-3 Medjool dates or 2-3 tbsp agave syrup Method
Place almonds and water in a blender and blend on high speed. Strain mixture through a nut milk bag or a couple of layers of cheese cloth into a bowl. Rinse blender and add back in the strained liquid. Add dates or agave syrup and blend.
Homemade raw almond milk will keep well in the refrigerator for three or four days.
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An Inspirational
Gluten-Free Vegan Journey Caitlin has been vegan since 2005 and gluten-free since 2007, though she didn’t start cooking until her husband also adopted this lifestyle in 2010. Caitlin, www.theveganchickpea.com Three years ago, the only thing Caitlin could pride herself in making was a big salad. Nowadays, she loves spending hours in the kitchen creating all types of delicious food and sharing her journey on her blog The Vegan Chickpea. Caitlin tells us more about her blog below and shares three new recipes ideal for a three course springtime lunch that she created specifically for The Vegan. Tell us about your journey to becoming vegan.
My journey to veganism started 12 years ago, when I stopped eating meat at age 15. Over time, I naturally transitioned to a more plant-based lifestyle, swapping regular milk with soy, eating peanut butter and jelly sandwiches instead of cheese. When I was a freshman in college, I went to a local show where they were handing out pamphlets about factory farming. Horrified, I knew I could no longer consume any dairy or eggs. A couple of years later I completely shunned the occasional piece of fish from my diet and became vegan. Why did you go gluten-free?
Shortly after becoming vegan, I began having horrible symptoms and doctors could not identify what was causing them. Besides digestive problems, I began experiencing dysesthesia, a horrible pain sensation that would manifest itself in my entire left arm up to my chin and last for several days. I was tired of being in so much pain and not having any answers. I began researching my symptoms and learned about coeliac disease.
I eliminated gluten from my diet and all of my symptoms went away. I have not had dysesthesia since.
Why did you decide to set up a blog?
Not long after getting married, my husband, Dayv, also adopted a gluten-free and vegan lifestyle. Having no previous experience in the kitchen, I took it upon myself to learn how to cook and bake as quickly as possible to make Dayv’s transition a smooth one.
with others, and I take it very seriously. The motivation comes from the comments people write, the emails I get, and the desire to keep progressing and learning. Do you have a favourite recipe?
I am a creature of habit and have been eating the same breakfast for the last five years. It’s a delicious bowl of oatmeal with banana, almond butter, and lots of cinnamon. It may be simple,
“I hope that I am able to help others who are in similar situations as I was once in. Just because someone commits themselves to leading a vegan (and gluten-free) lifestyle, doesn’t mean that it will be easy.
The Vegan Chickpea is there to help!” I went from not knowing how to do anything in the kitchen to spending all of my free time in there. I decided I wanted to keep track of all of the different recipes I was making, and set up The Vegan Chickpea in January 2011 for just that purpose. Although the blog has evolved a great deal since then, I look at it as my journey in the kitchen. What motivates you?
My family, friends, and fellow bloggers are a constant stream of motivation. I have a tiny piece of the internet that I get to share
but it’s the first recipe I ever came up with on my own and I love it. It’s also the most popular recipe on my blog! What do your friends and family think of your lifestyle?
Our friends and family are incredibly supportive. In fact, I think we have sparked a vegcurious lifestyle in most of them. Since I always cook and bake for our parties and get-togethers, everyone has experienced how delicious vegan and gluten-free food can be. And I always get compliments.
Who inspires you?
Those that are able to turn their passion about veganism into something they are able to share with others. I love learning about new vegan companies, such as Chickpea Magazine, Vegan Cuts, and Vaute Couture. It’s amazing to see the vegan community expand and grow. What do you find most satisfying about your blog?
When I first started The Vegan Chickpea, I had no idea what I was doing. It has been such an amazing journey and I have learned so much in only two years. Best of all, I truly cherish the friendships I have made through blogging. This community is full of amazing individuals and I love being part of it.
Do you have any plans for a book?
I have an idea for a cookbook that has been brewing in my mind for the last year or so. It’s a book that I know would have been highly resourceful to me while I was learning to cook vegan and gluten-free food. I’d love the opportunity to eventually make it come to life, but for now it lives in my mind. Do you have any advice for gluten-free vegans starting out and creating their own recipes?
When I was first learning to cook, I read a ton of blogs and made several new recipes a week. Some dishes were winners and others were losers, but the most important thing was that I was learning. Don’t be afraid to try a new food or spice and always be experimenting. Eventually it will get easier, I promise.
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Starter: Polenta Cheese Bites Serves 9
For polenta: ½ cup polenta/corn grits 1 ½ cups water ¼ tsp sea salt
For cashew cheese: 1 cup raw cashews ¼ nutritional yeast 1 tsp sea salt 1 clove garlic 1 tbsp extra virgin olive oil 16-20 black olives, sliced
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Line an 8”x8” casserole dish with parchment paper. In a medium pot over medium-high heat, bring water to a boil. Add polenta and sea salt, reduce to simmer, and stir continually until polenta becomes very thick. Transfer to prepared casserole dish and chill in refrigerator until firm.
In your food processor, process cashews, nutritional yeast, garlic, and sea salt until a fine crumble forms. Add in olive oil, 1/2 teaspoon at a time, and continue to process until a dough-like consistency forms.
After polenta is chilled, preheat oven to 375ºF/190ºC. Crumble cashew cheese over polenta and add sliced olives. Bake in preheated oven for 10-15 minutes, or until cheese is lightly golden. Remove from oven, cut into individual pieces, and enjoy!
Main: Black Lentil Salad Serves 4 as a starter or 2 as a main
4 cups water 1 cup black lentils 1 tsp + 1 tbsp extra virgin olive oil 1 cup red onion, finely chopped 2 cups courgette, diced ½ cup frozen corn 1 ¼ cups cherry tomatoes, quartered Lemon slices
In a medium saucepan, bring water to a boil. Add lentils, cover, and reduce heat to simmer. Cook for 20 minutes. Drain lentils and set aside.
In a cast iron skillet over medium heat, sauté red onion in 1 tsp of olive oil for 5-7 minutes, or until soft and fragrant. Add courgette and corn. Saute for about 8-10 minutes, or until vegetables are lightly golden.
Toss together lentils, sautéed vegetables, and tomatoes in a large bowl. Add in 1 tbsp of olive oil and mix to combine. Serve with a squeeze of lemon. Enjoy!
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Dessert: Blueberry Crumble Ice Cream Sundae Serves 4-6
For blueberries: 1 ½ cups frozen blueberries 1 tbsp lemon juice 2 tsp vegan sugar 1 tbsp arrowroot starch For crumble: 1 cup gluten-free oats 1/4 cup ground almonds 1/4 cup chopped walnuts 1 tsp cinnamon 3 tbsp maple syrup
One pint of non-dairy vanilla ice cream
Preheat oven to 350ºF/180ºC. In a medium bowl, mix together oats, almond meal, walnuts, and cinnamon. Add maple syrup and toss until mixture is evenly coated. Spread evenly on a parchment paper lined baking sheet and bake in preheated oven for 10-13 minutes. Remove from oven and allow to cool.
In a small saucepan over medium heat, toss together blueberries, lemon juice, and sugar. Mix in arrowroot starch. Reduce heat to low and stir occasionally until blueberry juice is released and thickens. Stir until mixture thickens to your liking. Remove from heat.
To make the sundaes, scoop ice cream into bowls. Top each with desired amount of blueberry topping and crumble. Enjoy!
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Sustainable Banking Supports Vegan Businesses As vegans, our lives are about making conscious choices to avoid any exploitation – abuse or use – of non-human animals. Triodos Bank also makes conscious choices about their lending. One way Triodos seeks positive change is by financing vegan businesses such as restaurants.
Who are Triodos?
Triodos Bank prides itself in leading the way as a sustainable financial institution. They offer no contractual bonuses to employees and lend only to organisations that meet their ethical lending criteria.
Founded in the Netherlands in 1980, the bank has operated in Britain since 1995 attracting more than 30,000 UK savers and is widely regarded as the leading sustainable bank of its type.
Triodos Bank only lends money to people and organisations who are working to make a positive impact – culturally, socially and environmentally.
Triodos publishes details of all the businesses it lends to, so that savers can see exactly where their money goes. Among the environmental, campaigning and social enterprise clients they lend to is the vegan restaurant El Piano, the Fairtrade coffee and tea producer Cafedirect, and Ecotricity, which provides green energy across the UK. An alternative banking system, Triodos believes that the power for change lies with people
Charles Middleton, UK Managing Director of Triodos Bank, believes there is a greater appetite among savers for sustainable alternatives.
“We believe there are specific things individuals can do to impact the way that banks and financial institutions behave in the future. We are here to help them take that action”.
Jasmijn de Boo, Chief Executive of The Vegan Society says, “Sustainable living means making sure there is enough, for all, forever. Conscious vegan living – avoiding all (ab)use of non-human animals – is a fundamental part of sustainability. We’re delighted that Triodos are supporting vegan businesses, and The Vegan Society. If you’d like Triodos to donate to The Vegan Society on your behalf, you can simply set up a Triodos savings account.
This will help Triodos to finance more vegan businesses, as well as supporting our work to make it straightforward for many more people to embrace vegan living.”
Saving with Triodos and supporting The Vegan Society: how it works in a nutshell
When a supporter of the Vegan Society goes to the webpage they have set up for us, opens a Triodos savings account and deposits £100 or more, Triodos will donate £40 to the Vegan Society.
Do you wish you could save money the ethical way? Would you also like to support The Vegan Society? Visit triodos.co.uk/vegan for more information.
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The World’s First Vegan
Ultramarathon Andrew Knight, the Founder of the Extreme Vegan Sporting Association, shares with us his nail-biting account of the Vegan 3000s 2012 Ultramarathon.
Andrew Knight An unknown direction
The nearest shelter was several kilometres away somewhere below these smooth summit ridges. With visibility down to 50 feet through driving rain, I could barely navigate to find our trail. Next to me, Kate grimly hobbled on, supported by Simon. Her old ankle fracture clearly disliked the punishing terrain. From bad to worse
The shivering was becoming uncontrollable, and my movements fast and jerky. I sensed the onset of hypothermia. Another hour of this and I’d be dead, or at least wishing I was. I just had to run to generate some heat. But Kate could no longer run, and neither of them could reliably navigate through the near-featureless murk.
“A spasm of shivering penetrated my exhausted haze. My lightweight running jacket had been soaked inside and out within five minutes of the storm’s onslaught, one hour ago. Parts of the mountainside, including 150m of trail just ahead, were now completely underwater, flooding my running shoes with every freezing step.”
How had I gotten into this mess?
It all began back in 2009, when two other vegans and I thought it might be fun to climb the highest mountains in England, Scotland and Wales, in the same day, using only vegan food, boots and equipment. And thus the Vegan 3 Peaks Challenge (www.vegan3peaks.info) was born. The next year, we decided to climb all 15 Welsh summits above 3000 feet, again in a single day. This became the Vegan 15 Peaks Challenge (www.vegan15peaks.info) - notwithstanding that we accidentally climbed one of them twice!
After surviving this, we had little choice but to try to run all 15 summits. Thus was born the Vegan Welsh 3000s. To the best of our knowledge, this is the world’s first vegan ‘ultramarathon’, covering 30 miles/48 km, and 14,921 feet/4000+ m of ascent. The last attempt to weather the storm
Six weeks prior, a similar group of 12 had first attempted the course. However, Welsh summers are not to be taken lightly, and one of the worst storms to hit the British Isles centred itself 1,000 odd feet above the course. With torrential downpours transforming small streams
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Andrew and Kate about to be hit by torrential rain on the final mountain range. into impassable torrents, a back injury when someone was blown off their feet by 50 mph winds,and one possible finger fracture, the course was closed early for safety reasons. Britain’s scariest ridge by torchlight
And so it was that I found myself at the ungodly hour of 4.30am last August, in the midst of a band of six unsuspecting vegans and one vegetarian (albeit vegan for the day), running up Mt Snowdon in the pouring rain. As I looked at this latest
group of happy faces posing for starting line photos six weeks later, it was clear we had no realistic appreciation of what was about to hit us. In 30 minutes we would face an ascent of Crib Goch, the most precipitous knife-edged ridge in the whole of the British Isles – in darkness and cloud, cutting visibility to 30 murky, torch-lit feet. If not blown off the edge we would then have to climb Mt Snowdon, Wales’ highest summit, rising to 1,085m. Welsh summer downpours had rendered the rocks lethally slippery, and my running shoes had no grip.
The wrong way up
Aided by previous familiarity with this wonderful mountain range, however, I just managed to keep up with frontrunners Kate and Steve, by sliding down its steep grassy slopes on my behind. Together we ran into the first valley checkpoint just after 7 am, keen for a ten minute rest. Foolishly, I then took my eyes off Kate for a few short minutes, in which I lost her. An extremely competitive runner, Kate used to race for Scotland. Horrified to discover she’d left us all behind, I charged off so fast I raced up the wrong valley. I was half way up the next mountain range before realising my mistake. Too high to descend
I was then forced to cross a precipitous gorge, climb a 20 foot steep bank on the far side, and cross a dry stone wall topped by a barbed wire fence, which then collapsed under me. I then had to rebuild the wall, and contour for ages through thick heather, past some very surprised sheep, before I finally emerged into the correct valley. Kate, of course, was long gone. Confusion in the mist
However, she clearly felt sorry for me, because she nobly decided to get lost herself in the cloud a couple of mountains later. It turned out Kate didn’t really know the way, which can be problematic when you’re leading through a whiteout.
To allow the others to catch up we then decided to get lost together. For the next couple of hours we wandered up, down, and in circles, through thick cloud and rain. At last, a peak rose invitingly from the mist! After making some headway towards it, however, we realised it was not our target summit, but Mt Snowdon, 180 degrees in the wrong direction. Tongues lolling from exhaustion
At least we managed to find Simon soon after, who was then following us the wrong way up Mt Tryfan. Meanwhile, Roger, who was actually smart enough to have mastered his GPS, marched straight past us in the mist, arriving at the second valley
checkpoint two hours ahead. We charged after Kate again, who snuck away from the checkpoint early. We soon lived to regret catching her however, as she insisted on eschewing the easy path, instead climbing straight up the face of the third mountain range. This required all hands and feet, and the discipline not to look down. Staggering across the finish line
Eventually, Roger (first, in around 13 hours), Simon, Kate, Ray and myself all made it to the end. Four of us had managed to climb all 15 peaks, while the brutal course knocked the others out with injuries. My whole body hurt for days afterwards, but it was an adventure I’ll never forget, as long as I live.
Up for a challenge? This year, the Vegan 3000s or V3K will take place on the 15th of June 2013 and athletes will have the choice of two routes: either 55km with 4500m of ascent or 80km with 8000m of ascent, as solo runners or in relay teams.
The race looks to be a large scale event. Even non-vegan marshals have volunteered their time, to sit on Welsh mountainsides and eat only plant-based food for the day. The event has also been accredited as a qualifying race for the Mont Blanc Ultra Marathon.
Kirsch Bowker, V3K organiser explains that “the ethos behind the race is to raise the profile of veganism amongst ultra runners and to raise the profile of fell running amongst vegans. We hope that for some competitors this may be their first step towards veganism or at least eating fewer animal products.”
Congratulations!
Daf Davies, Kate Fitzgibbon, Ray Hasler, Scott Hudokovich, Steve Jones, Marcus McTurk, Roger Mills, Joe Sawyer, Andrew Taylor, Aubrey Thomas, Mark Thomas and Chloe Vincent all survived the first attempt at this event in June, and Simon Dally, Kate Fitzgibbon, Karl Garside, Ray Hasler, Steve Jones and Roger Mills survived the second in August. I’m grateful to Kirsch Bowker for organising both, and to her band of dedicated volunteers who provided the priceless hot drinks at checkpoints. More photos of this event can be found at www.AndrewsAdventures.info But… why?
These vegan events help settle any doubts that vegans can be seriously fit (not to mention masochistic!) They’re highly entertaining, especially for those wise enough not to actually participate. They introduce nonvegans to the concept of veganism. And they’ve raised many thousands of pounds for a variety of non-human animal charities. In short, they’re hard to resist for the unwise.
Inspired by Andrew’s journey? Visit (www.extremevegansports.org) to discover more about vegan fitness and adventures around the world.
For more information or to make a donation, go to: www.vegan-welsh-3000s.co.uk info@vegan-welsh-300s.co.uk www.justgiving.com/V3K Be inspired by other vegan runners
A number of top endurance athletes are now extolling the virtues of veganism, including Scott Jurek (winner of the Western States 100miler for seven consecutive years) and Catra Corbett (the second American woman and 19th woman overall to finish the 2002 Marathon des Sables). Taking veganism to the coolest extremes
Fiona Oakes (Patron of The Vegan Society and holder of the woman’s record for fastest marathon in the Arctic Circle), has made some phenomenal achievements with her running and is an incredible inspiration to vegans everywhere. This year, Fiona will be running in the North Pole marathon in April, and the South Pole marathon in October. Show her some support by making a donation at: www.fionaoakes.com/northpolemarathon.html
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VEGAN FOOD GIFTS: MORE THAN 100 INSPIRED RECIPIES FOR HOMEMADE BAKED GOODS, PRESERVES, AND OTHER EDIBLE GIFTS EVERYONE WILL LOVE Joni Marie Newman Fair Winds Press 2012, 192pp Paperback £12.99 ISBN 978-1592335299
This delightful book will keep you inspired with unique, yummy gift ideas for years to come. Gift out popcorn seasonings, flavoured oils, liquors, jams, preserves, marmalades, baked goods, chocolates and truffles or ‘just add water’ cake mixes, soup mixes or sauce mixes.
You don’t have to be a master crafter, baker or jam maker to put together beautiful, handmade food gifts that are sure to have your family and friends thinking differently about what vegans eat.
Many of the gifts are suitable for storing and could be made in batches, ready to package and gift out over time.
The book is written by US vegan author Joni Marie Newman and a few of the ingredients may be difficult to find in the UK. Measurements are helpfully given in grams and millilitres in addition to cups, ounces and spoons.
A whole section on easy-to-follow crafting and presentation ideas will have your food presents gifted out in style and there are an array of template bags, boxes, tags and labels for you to use or copy.
Vegan Food Gifts is gorgeously illustrated with full page colour photographs for inspiration – the book itself would make a wonderful gift too.
Reviewed by Verity Hunt-Sheppard, Information Officer, The Vegan Society
THE COSTS AND BENEFITS OF ANIMAL EXPERIMENTS Andrew Knight Palgrave Macmillan, 272pp Paperback £19.99 ISBN 978-1137289681
This book is without doubt an obligatory text for the ‘scientific activist’ against animal experiments. It is easily readable, lucidly presented and scrupulously fairly researched, which collates disparate references into one sourcebook.
One of the book’s strongest suits is Knight’s insistence at all times on the bigger picture. Rather than cherry-picking individual examples of animal experimentation, he identifies systematic reviews as the key yardstick against which the utility of this work must be judged. The book also contains the best distillation of non-animal research methods I have yet encountered.
For the non-veterinary reader, an examination of animal use in education is both illuminating and tragic. The hitherto baffling indifference to animal suffering found in many veterinarians is revealed as an inevitable by-product of harming animals as students.
Andrew Knight presents his case carefully and methodically, avoiding polemic and hyperbole. The effect is like a quietly building jigsaw – only when all the pieces are in place is the overall picture revealed. In an understated but devastating critique of the status quo, he concludes that animal research could only be ethically justified “if a profoundly unequal weighting is applied in which relatively minor or infrequent human benefits are considered more important than the significant adverse impacts commonly experienced by laboratory animals”. But such a position runs clearly contrary to the legal framework under which these experiments are currently permitted. This analysis should ring in the ears of every permissive legislator, ethics committee member and animal researcher.
Reviewed by Dr Adrian Stallwood MB BS, Specialty Doctor in Emergency Medicine, Hywel Dda Health Board, Wales
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Fundraisers’ Corner Worldwide Vegan Bake Sale www.veganbakesale.org
Verity Hunt-Sheppard, Information Officer Got baking skills?
Put them to good use for veganism and the Society by participating in the Worldwide Vegan Bake Sale. Even if you’ve never baked before, there has never been a better reason to give it a go!
Spanning two consecutive weekends, and all the weekdays in between, this year’s bake sale will be taking place from the 20th to the 28th of April 2013.
It’s as easy as 1-2-3!
If you want to raise money for the Society while introducing others to the joy and tastiness of vegan baking, here’s what you do: 1. Bake cakes.
2. Sell them (set a price or ask for donations).
3. Print posters and flyers from our website.
Your event can be large or small; from a small cake sale for your work colleagues to a co-ordinated community stall or event.
Not confident in the kitchen?
Don’t worry: other sweet treats such as cookies, fridge cakes and even chocolate cornflake cakes all count! Check out our recipes online.
Create your own Just Giving page - it’s easy and your friends and family can donate, even if they can’t make your bake sale. www.justgiving.com/TheVeganSociety/Raisemoney
Please remember you can support us in many other ways: n Buy a card from our online shop! www.charitycards.vegansociety.com
n Simply go to the Just Giving website, set up a page for your event and then ask family and friends for their support. www.justgiving.com/TheVeganSociety/Raisemoney n Change your internet search engine to Every Click and raise money for The Vegan Society every time you search online www.everyclick.com/thevegansociety n Shop through the Give as You Live website and they will donate money to The Vegan Society for every purchase! www.giveasyoulive.com n Shop online with Easy Fundraising too. Go to www.easyfundraising.co.uk and download their free app, you can raise 50p for The Vegan Society www.easyfundraising.org.uk/find-and-remind/ n Send your unwanted CD albums and DVDs to www.musicmapgie.co.uk
n Send your old ink cartridges and mobile phones to be recycled www.reclaimit.com/custom/vegansociety.htm n Turn any odd earrings, broken or unwanted jewellery and watches into a donation to The Vegan Society.
n Dispose of your old vehicle by calling 020 0011 1664, quoting The Vegan Society as your preferred charity, or visit www.giveacar.co.uk/charities/vegan-society n Make a quick and easy donation to us now. Text VEGN44 £2 to 70070 from a UK network.
For online information on fundraising and what you can do to help, visit our website www.vegansociety.com/ fundraising
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Grow Vegan Food Sovereignty and Veganism Nicole is a permaculture practitioner, grower and community organiser based in Somerset. She has been vegan 11 years and thinks creating plant-based systems that feed our communities is a way of accelerating the social change necessary to end animal agriculture. www.wildheartpermaculture.co.uk Nicole Vosper What is food sovereignity?
There are six principles that are presented as part of the food sovereignty framework promoted by international group La Via Campesina who represent 200 million small-scale farmers and peasants worldwide.
Where does food sovereignty stand in relation to other movements?
In brief, food sovereignty:
Food Sovereignty is the right of people to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and the right of people to define their own food and agriculture systems.
It’s a framework that has been used by peoples in the Global South since the first Food Sovereignty Forum in Mali, Africa in 2007, where the Declaration of Nyéléni first stated that it is farmers and citizens who need to be at the heart of food systems and policies, rather than the demands of the markets or corporations. Why is it relevant to the vegan movement?
Having self-determination over our food systems is essential if we are to manifest the social justice for non-human animals and ecological respect that we hold close to our hearts in the vegan movement.
The same industrial agricultural models that are responsible for factory farms wildlife habitat destruction perpetuate labour exploitation, the displacement of indigenous people and ecological harm across the planet. As vegans are fully aware: how we feed ourselves is a major determinant of our relationships with other beings.
Challenging this industrial agriculture and corporate model of food production with one developed from the grassroots by and for those involved in food production is vital, and food sovereignty as a framework has shown its opportunities and strengths amidst social movements for change in the past decade.
1. Focuses on food for people – putting people at the centre of food policies and rejecting the proposition that food is another commodity for international agri-business.
2. Values food producers – valuing all, especially women and small-scale farmers, who cultivate, grow and harvest food.
3. Localises food systems – brings consumers and providers closer together and rejects inequitable trade practices.
4. Puts control locally – places control over natural resources such as seeds and land locally and ensures the right of local communities to inhabit and use their territories in socially and environmentally sustainable ways.
5. Builds knowledge and skills – develops appropriate research systems and rejects technologies that undermine, threaten or contaminate these, e.g. genetic engineering.
6. Works with nature – food sovereignty uses the contributions of nature in diverse, low external input agroecological production and harvesting methods and rejects industrialised production practices which damage the environment. ‘Time for Food Sovereignty’ – La Via Campesina Europe
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Which of the six principles is the most important?
Food sovereignty cannot be achieved through one or the other; all principles must be practiced for true selfdetermination over our food systems.
How is food sovereignty applied in the UK?
Food sovereignty as a framework has been commonly adopted by those working in international development circles however the growing community food movement in the UK, permaculture networks, transition groups, local organisers and more are now increasingly using the principles to focus and frame their practice.
In July 2012 the first UK Food Sovereignty Gathering took place at plant nursery and market garden workers’ cooperative, OrganicLea in London.
‘Transforming our food system’ brought together over 100 farmers, activists, academics and more from all corners of the country and marks the crest of a wave of food sovereignty organising in the UK. What are the challenges facing food sovereignty in the future?
It is clear for anyone reading the longer version of the principles that food sovereignty is not explicitly vegan. This can be personally and politically challenging when many people involved are small-scale animal farmers with very different visions of what food sovereignty would look like if achieved in the UK. Are we allies in the fight against corporate control of our food systems or are we enemies in respect of the mistreatment and killing of animals for food? Despite the challenges, I feel we have an obligation to continue to participate and add our voices
to the conversations that are taking place. There is a white elephant in the room and that is that industrial animal agriculture clearly impacts on the ability of people around the planet to have sovereignty over their food systems. It is here that veganism provides leverage for re-designing our food systems and achieving social justice for all beings and not just humans. Interested in learning more about food sovereignty in the UK? Follow these links for more information.
www.veganorganic.net www.foodsovereigntynow.org.uk www.reclaimthefields.org.uk
Boo Armstrong Obituary by Louise Wallis
On the 8th of October 2012, multi award-winning social entrepreneur Boo Armstrong, died after a valiant struggle with cancer.
As she wrote in her chapter for the book Be The Change, Boo “cared a lot”. Her first political act – aged nine – was to go vegetarian. At 16 she turned vegan. She and I became friends soon after, when I was President of The Vegan Society. I hired Boo and her sister Franny to make the Society’s first film Truth or Dairy. Boo stars (incognito) in my favorite two scenes – as the Pantomime cow, and the ‘dancing feet’ in Vegetarian Shoes. Boo went on to achieve more in 37 years than most manage in a lifetime. At 19, she was the youngest ever Chair of the London Lesbian & Gay Switchboard. Later, as Coordinator of charity Women and Health, she raised £400,000 in lottery funding to transform their base into a fully accessible eco-building. In 2004 she founded Get Well UK, which sought to make complementary therapies available on the NHS, and won many awards, including the ‘Integrated Health Futures Award’ from Prince Charles in 2005. Boo inspired many people with her drive, determination, and infectious sense of fun. She lives on in our hearts.
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Small Steps,
Big Plans Our New Patrons Ruth Semple, Head of Communications, Public Policy & Research The Vegan Society is honoured to welcome three new high profile Honorary Patrons who are eager to help the Society work towards a world where human animals do not exploit non-human animals. Macka.B, Fiona Oakes, and Kerry McCarthy MP independently believe that to achieve this goal, small steps are necessary through innovative campaigns and by working closely with policy makers.
I had the pleasure of speaking to Macka.B, Fiona and Kerry to discuss their recent appointments and ideas for future collaborative work. They all expressed much respect for The Vegan Society and the crucial work we do. It is also clear they sincerely believe they can make a difference in their new roles.
‘
“I will promote The Vegan Society everywhere I go, during shows, radio interviews and on my website. People don’t even know The Vegan Society exists and they live two minutes from your offices. We have to make people aware. In Germany after one of my gigs, a fan approached me and said, ‘Macka.B! Look at me, I’ve changed.’ He had recently become vegan.”
“It’s tempting to keep rescuing more non-human animals, yet regardless of how big my sanctuary becomes, I won’t even be scratching the surface. On the other hand, The Vegan Society’s campaigns will save far more animals in the future than I could possibly do my entire life. I want to be part of that.”
“There was a debate the other day about the Nursery Milk Scheme, yet I didn’t frame it as a vegan issue. Instead I highlighted that milk isn’t necessarily good for those that are lactose intolerant. So there are small ways like this of flagging up vegan issues and it’s important there are people like me speaking up in Parliament.” Kerry McCarthy
Macka.B, a vegan reggae artist, is exuberant and full of fun.
He is also relaxed and very easy to talk to, as Jasmijn de Boo, CEO, and I discovered one afternoon before Christmas when he visited our offices to discuss ideas. He has both a great sense of humour and a thoughtful, serious side; evident when he contemplates the challenges of communicating veganism to the world.
Fiona Oakes is a vegan marathon runner and owner of Tower Hill Stables Animal Sanctuary.
Fiona is down-to-earth and genuinely modest about being perceived as a major role model for veganism. She is an engaging story-teller with boundless enthusiasm and energy for veganism (she managed to give me an hour of her time despite the fact that one of her water pipes had burst and she was in the middle of a clean-up operation).
Kerry McCarthy is a vegan Labour MP for Bristol East.
Kerry is articulate about about veganism and her determined nature shines through when she speaks about raising awareness of veganism among MPs. Kerry’s dry sense of humour is also very enjoyable to listen to.
“We can capitalise on current food and health trends. When people realise how tasty vegan food is they are amazed. Our tour band members and crew eat vegan and love it. We need to show people this - food be a medicine, medicine be a food - we can campaign about how vegan food is both good for your health and for the environment.” Macka.B www.mackab.com
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Thinking to the future, the new Honorary Patrons are in agreement in their opinions that the Society needs to be strategic about its work.
Macka.B, Fiona and Kerry have been in contact with the Society for a while now, always eager to passionately promote veganism. Indeed, the Society is already feeling the positive effects of its new Patrons. Macka.B has been raising the public profile of the charity by speaking about the organisation at his performances and during radio interviews. Fiona has helped the Society gain greater publicity in her capacity as an extreme vegan athlete. She will also be running two extreme marathons this year at opposite ends of the planet - the North and South poles. Make sure you wish her luck! You can support Fiona by making a donation via www.fionaoakes.com/ northpolemarathon.html. Kerry, along with the two other vegan MPs, Cathy Jamieson and Chris Williamson, have been raising awareness of veganism at Westminster and are helping open doors to decision makers for the Society.
This coming year the Communications, Public Policy & Research team will work with our Patrons and supporters on policy and campaigning issues relating to food, health, education, environment and the rights of non-human animals, as well as equal consideration for vegans as protected by The Equality Act.
“I think it’s helpful to know there are politicians who are vegan and that there is a port of call for vegan issues that may require attention in Parliament. I think The Vegan Society hasn’t done enough on that front and there is much scope for looking at public policy and seeing if more can be accomplished with it. Promoting food labelling for vegans is really important. It’s particularly an issue when products that were vegan suddenly stop being vegan, yet we aren’t made aware of it. The Vegan Trademark is so important. There is much that we could collaborate on.” Kerry McCarthy www.kerrymccarthy.wordpress.com
There are many small steps ahead. Let’s start taking them together.
“We need to convince people that veganism is better for their health and overturn established stereotypes and misconceptions. Education focussed on what is best for the individual is essential at all levels, as we know people generally wish to benefit themselves. People often say ‘I’d go vegan but I can’t afford it’ – so we need to show them how one can enjoy a delicious varied vegan diet on a budget.” Fiona Oakes www.towerhillstables.com/Fiona.html
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All of these wonderful products now carry The Vegan Society Trademark Logo so you can see at a glance that they are truly vegan.
n Cat & the Cream Cat & the Cream bake vegan, wheat-free and soya-free cupcakes with love from their Artisan Cakery in Battersea. Their cupcakes are made with fresh ingredients in eight different delicious flavour combinations, including Lemon Lime and Coconut. Cat & the Cream supply Whole Foods Market nationwide, as well as a number of independent stores such as Vx (Vegan Cross) in London, and they are now available online at Ocado. Prices range from £2.50-£2.69 each.
www.catandthecream.com Fabien – 07966 464936 Cat – 07528 285717
n Blue Labelle Botanical Skincare n Vehement MMA Vehement MMA hold claim to the heavyweight title of “the first and only brand worldwide specializing in vegan, organic and fairtrade martial arts equipment and clothing.” Their new vegan boxing gloves Wolfheart X1 are the first and only vegan boxing gloves registered by The Vegan Society. They cost €49.90 plus shipping and are available worldwide.
Blue Labelle Botanical Skincare is a range of nutrient-rich plant oil fusions, blended by hand with love on the beautiful Isle of Wight. Their policy is to use the finest quality ingredients including rosehip oil and balancing frankincense essential oil. Their 100% natural blends are designed to be absorbed deep into the skin to aid cell repair and rejuvenation. The range includes facial oils, body oils and cleansing oils, with prices starting from as little as £3.99. They ship worldwide and offer free delivery on UK orders over £15. www.bluelabelle.com info@bluelabelle.co.uk 07582 936594 www.facebook.com/BlueLabelle www.twitter.com/BlueLabelleIOW
www.vehement-mma.com
n Hale & Hearty Date & Chocolate Flapjack A deliciously wholesome vegan snack bar made with gluten-free oats, shredded coconut, juicy dates and vegan chocolate topping. Costing £2.75, these flapjacks will be available in the free-from aisles of major supermarkets from April.
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n Ruby Tuesdays of London Ruby Tuesdays of London is an Artisan Vegan Bakery specialising in vegan products free from wheat, gluten, sugar, nuts and soya. The company dedicates itself to producing delicious vegan products using only the finest natural ingredients, including 100% organic and fairtrade wheat flours & cocoa. Their motto is, “Happy products make happy customers!” Miss Tuesday claims a secret ingredient that gives her desserts that extra special something, “Everything is freshly made to order with a whole lot of love, which can be tasted in every mouthful”. They produce a wide range of products including, cakes, cupcakes, muffins, brownies, mini loaves, desserts, biscuits, special occasion cakes and much more, all of which can also be made gluten & wheat free. They are based at Greenwich Market & online. Follow them on Twitter and Facebook to find them at many events throughout the year.
www.rubytuesdaysoflondon.com
n Love Ellie Bags & Accessories Handmade in the UK by a vegan artisan, Love Ellie Bags & Accessories offer a range of quality, handmade handbags, wallets and other accessories. They offer unique and original designs, fantastic fabrics and customisation via their Build-Your-Own-Bag feature, all at an affordable price and sweatshop-free. Their vegan range includes wallets, coin purses, cosmetic purses, beauty cases, gadget bags, man bags, laptop bags, small, medium and large handbags, e-reader sleeves, shopping/market bags, fabric corsages, vintage style handbags and yoga bags. Prices start from £10 for small coin purses to approximately £80 for large handbags.
www.loveellie.com/shop www.facebook.com/LoveEllieBags
n The Soap Deli The Soap Deli make soaps designed to cleanse, moisturise and soften a wide range of skin types with the purity of natural ingredients. They believe there’s no need to add further chemicals to natural goodness, so they don’t. The company’s aim is to use ethically and sensitively sourced ingredients free of animal fats, palm oil, parabens, sulphates and synthetic fragrances.
www.the-soapdeli.co.uk pureandsimple@the-soapdeli.co.uk 07957650134 www.twitter.com/the_soapdeli
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Vegan
Runners
Sophie Ashdown Coady We hope you had a great year in 2012 – we did! We had several significant accomplishments from our members and here are the highlights:
n Our team came second place at the Tonbridge Half Marathon – and legendary Olympian Dame Kelly Holmes was there to congratulate us! Well done Simon Dally, John Bateson, and Paul Loader. Paul and John even got on the telly when local TV station Meridian reported on the event.
n Simon Dally came first place in the Bolton ParkRun. n Helen Fines came second in the British Fell running Championships.
n Robert Crangle repeatedly came first in the monthly Pymmes ParkRun. n Bruce Lovell was third in the Cransley Hospice Half Marathon.
n Dave Arnold placed second at the Brighton Half Ironman event. n Kevin Jones was first in the Cheshire 5K.
n Astrid Blackledge (9 years old!) successfully completed the Brighton and Hove Park Run 5K in September. FANCY A JOG?
VRUK holds regular training sessions and anyone is welcome to join, even if you are not a member. Sessions are held in:
EVENTS
VRUK holds stalls at key events throughout the year, where we:
n Share information about vegan running. n Talk to potential new members.
n Sell some of our very popular Vegan Runners merchandise.
Recently, we were at:
n The West Midland Vegan Festival in Wolverhampton, coincidentally right next to The Vegan Society stall, on the 12th of October.
n The Northants Free Vegan Food and Cruelty-free Fair, held at the Animals-in-Need Sanctuary near Wellingborough, on the 11th of November. Our member Bruce Lovell is not just a fast runner but also helps run Northants Vegan Outreach and is a volunteer at the Sanctuary. Different from the usual indoor fair, this was in an outdoor marquee surrounded by the animals. n The Derby Compassionate Fair, on the 24th of November. COMING UP
n London Marathon 2013 We have three places reserved; after a vote these were allocated to Cedric David, Paul Snell, and Claire FullbrookScanlon, according to each member’s participation and contribution to the club in 2012. n Bristol Vegfest, 24th-26th of May 2013 We’ll be there; come and say hello!
n London n Cardiff n Birmingham n Brighton n Bristol n Somerset n Coventry n Leamington Spa n Poole n Bournemouth
Vegan Runners UK welcomes members of any age, background, location, and running ability.
Visit www.veganrunners.org.uk to find out more about our activities and how you can join.
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The Vegan Society has helped thousands of people to go vegan through our exciting Vegan Pledge and we need your help to keep it going! Make a donation now! Text OINK44 £2/£5/£10 to 70070 e.g. OINK44 £5 Your support will also help us to: • Send more vegan speakers into schools. • Support more vegans in vulnerable situations, such as hospitals. • Get our trusted Vegan Trademark onto many more foods, toiletries & other products. • Give veganism a stronger voice with health professionals, policy-makers and companies. • Keep producing vegan outreach material. • Provide free advice on a range of issues, including health and nutrition. • Support Local Contacts, to help make local communities more vegan-friendly.
www.vegansociety.com The Vegan Society: Registered Charity No. 279228. Company No. 1468880
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Recycle your old or unwanted ink cartridges, mobile phones, jewellery, watches, CDs and DVDs to raise money for the Vegan Society.
Classifieds Internet Services
(UK) Holidays Cumbria FOX HALL VEGAN B&B at PRIZET STABLES, Helsington, Kendal, Cumbria, LA8 8AB
4 En-suite rooms in vegan family home Evening Meals available, mostly organic Special Diets catered for Children and babies very welcome Good local walks Residential Vegan Cookery Courses 2 miles south of Kendal, South Lakes Tel:- Sylvia or Chris on 015395 61241 Email:- fox.hall@btinternet.com Website:- www.fox-hall.co.uk
BAY TREE HOUSE VEGAN B&B SEE ADVERT P 32
Holidays Abroad
Want to advertise here? Advertisements to be submitted by the 9th of April 2013
Devon
for inclusion in the Summer 2013 issue of The Vegan Contact: advertising@vegansociety.com 0121 523 1733
Shopping Organisations Hampshire NEW FOREST - The Barn Vegan Guest House. En Suite rooms, evening meals. Perfect for walking/cycling etc 023 8029 2531 or www.veggiebarn.net
Oxfordshire Heyford Vegan B&B in rural North Oxfordshire. Easy access Oxford, Blenheim, Rousham, Cotswolds, Oxford Canal. Dog-friendly accommodation. WiFi available. Train station and bus routes. O1869 340 664 / 07773 262 099 jenny@tamblyn2.orangehome.co.uk
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Sussex
Donald Watson House 21 Hylton Street Hockley Birmingham B18 6HJ
Tel: 0845 45 88244 Fax: 0121 523 1749 info@vegansociety.com www.vegansociety.com
One world. Many lives. Our choice. vegansociety.com
The Vegan Discount Card
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The Vegan Society Trademark is the authentic international standard for vegan products. Our logo provides an easy and trusted way to promote your cruelty-free goods and services to the growing number of vegans in the UK and worldwide. Trademark holders benefit from instant recognition, promotion in The Vegan magazine, discounted advertising rates, and a listing on The Vegan Society website. It’s good for you, good for The Vegan Society, and good for vegans. For more information on the trademark, contact George Gill on (0121) 5231733 or email trademark@vegansociety.com You can also read about the trademark on our website at www.vegansociety.com
Advocacy Advice Hour Have you been refused nutritious, vegan-friendly food in a hospital, care home, or prison? Are your teachers or lecturers not providing vegan-friendly alternatives to lessons in textiles or food technology? Not sure where to turn? Even if the normal support, advice, and complaint systems aren’t working for you, there are always other avenues you could explore. Amanda Baker at The Vegan Society is your Advocacy Officer, and she is here to help you through challenging situations at work or school, and get your voice heard. To get in touch, email advocacy@vegansociety.com, or call our team during Advocacy Advice Hour, which runs four days per week on Tuesdays, Wednesdays, Thursdays, and Fridays from 2pm – 3pm.
CONDITIONS OF ACCEPTANCE FOR ADVERTISMENTS: Advertisements are accepted subject to their satisfying the condition that the products advertised are entirely free from ingredients derived from animals; that neither products nor ingredients have been tested on animals; and that the content of such ads does not promote, or appear to promote, the use of non-vegan commodities. Books, records, tapes, etc. mentioned in advertisements should not contain any material contrary to vegan principles. Advertisements may be accepted from catering establishments that are not run on exclusively vegan lines, provided that vegan meals are available and that the wording of such ads reflects this.
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www.vegansociety.com
Leaving a donation in your will is an excellent way to provide support to our educational charity.
registered charity no.279228 Each year we engage with over 700,000 people with an interest in veganism. The Vegan Pledge, our advocacy and educational work, our informative publications, our strong social media presence and our trademark are just some of the tried and tested methods that The Vegan Society uses to help people to become and stay vegan.
Discount Card
This card entitles the bearer to discounts at a range of outlets, restaurants and hotels. A full list of discounts is available from The Vegan Society.
The Vegan Discount Card VALID FROM
FEBRUARY 2013 UNTIL
MAY 2013
REFERENCE CODE
Ref:MBT 013
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The Vegan l Spring 2013
It is only with the help of people like you that we can continue to succeed. Please contact us to find out more about leaving a legacy to The Vegan Society 0121 523 1730 0845 45 88244 (local rate) info@vegansociety.com Thank you for all your help The Vegan Society: the leading authority on veganism since 1944
Events Many other vegan events including local events can be viewed at: www.vegansociety.com/events-calendar/
March Vegfest Brighton Saturday 16th – Sunday 17th March Hove Town Hall, Norton Road, Hove, BN3 4AH 11am – 6pm Free entry
A celebration of all things vegan. Food, bodycare, clothes, accessories, gifts, campaigning groups and merchandise, plus information, talks, demos, performances, freebies and tasters. For more information visit www.brighton.vegfest.co.uk
April The Northern Vegan Festival Saturday 13th April Britannia Sachas Hotel, 12 Tib Street, Manchester, M4 1SH 10am – 6pm £1 (under 12s free)
90 stalls offering everything vegan from toiletries, makeup and clothing to gifts, cakes and chocolates. National and local vegan organisations and groups. Two room for talks, children’s activities, films, entertainment and cookery demos throughout the day. For more information visit www.facebook.com/events/100400953443744/
Worldwide Vegan Bake Sale Saturday 20th – Sunday 28th April
An easy and enjoyable way to raise funds and we need participants to help raise funds for important Vegan Society projects and campaigns. Join our Facebook group for details on how to get involved http://engb.facebook.com/TheVeganSociety or contact fundraising@vegansociety.com. We’ll be producing flyers and other materials to help you promote your Bake Sale.
May First International Veggie Pride Saturday 18th – Monday 20th May Geneva, Switzerland
Veggie Pride is an initiative asking society to recognize legal rights for animals (right to life, to liberty, and to be no one’s property), etc. The program includes, conferences in a unique setting, the famous Veggie Pride march on the streets on Saturday the 18th, letters to the WHO and the UN, delicious vegan food, concerts by talented artists, a Veggie Party, meetings and discussions. For more information visit www.veggiepride.org
Vegfest Bristol Friday 24th – Sunday 26th May The Amphitheatre and Waterfront Square, Harbourside Bristol, BS1 5DB Friday 5pm – 11pm Saturday 11am – 11pm Sunday 11am – 9pm £2 before 5pm, £5 after 5pm
Over 120 stalls including food, bodycare, accessories, fashion, merchandise and information. Headline acts Friday and Saturday. 12 different caterers and all day licensed bar. Talks and cookery demos. Kids’ area, activities and cookery classes, film showings, crazy golf course and several performance stages with all day entertainment. For more information visit www.bristol.vegfest.co.uk
August Vegan Camp Saturday 3rd – Saturday 17th August Kilkhampton, Cornwall
All welcome for any period of stay up to two weeks at the site itself or in holiday dwellings on site or in nearby accommodation such as hotels, guesthouses or hostels and visit during the day. Regular communal meals (sometimes with a talent show), sing songs and camp fires (if allowed). Local outings and walks. Past events have included circus skills workshops, first aid lessons, raw and wild food workshops, rock climbing, surfing, orienteering, meditation, yoga etc: new skills or and suggestions welcome. For more information visit www.vegancamp.co.uk
October 41st IVU World VegFest & 6th Asian Vegetarian Congress Malaysia 2013 Thursday 3rd October – Monday 7th October 2013 Kuala Lumpur, Malaysia Tuesday 8th October – Wednesday 9th October Penang, Malaysia
The 41st IVU World VegFest, combined with the 6th Asian Vegetarian Congress, will be held in Malaysia in 2013. The events will be hosted by the Malaysian Vegetarian Society. www.worldvegfest.org/
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A Few More Things... Are you vegan and living in Glasgow or Manchester?
Dr Richard Twine wants to interview YOU In the early stages of a new job as a research fellow at the University of Glasgow, sociologist and vegan Dr Richard Twine is embarking on three years of research looking at multiple relationships between climate change and food. Framed by ideas of sustainable diets and ecological public health, as well as fields such as critical animal studies and the sociology of climate change, Richard intends his research to have several strands.
Firstly, he will explore the social practice of veganism and its associated infrastructure in two major UK urban centres: Glasgow and Manchester. He hopes to learn more about transition narratives, how personal and familial relationships shape, or are shaped by, the experience; as well as more about obstacles to becoming and staying vegan. Essentially, he wants to discover how cities become more vegan friendly places to live.
He is also interested in gaining a better understanding gender disparities in vegan transitions.
Secondly, he is interested in the efficacy of community-level food-related initiatives for engendering new, more sustainable food-related practices.
Thirdly, he will look at the contribution of government and major food corporations to the realisation of more sustainable food practices. How does food and agriculture tend to be framed in terms of discussions and policy around climate change mitigation?
Richard is the author of the book Animals as Biotechnology – Ethics, Sustainability and Critical Animal Studies (2010, Earthscan/Routledge). He has also worked for the Institute for Critical Animal Studies, the Minding Animals Organisation and the Journal for Critical Animal Studies. He is interested in supervising PhD students in topics related to his research as well as hearing from vegans in Glasgow or Manchester. You can reach him via his website or e-mail address.
www.richardtwine.com richard.twine@glasgow.ac.uk
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Sudoko Solution 48
The Vegan l Spring 2013
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