VEGWORLD 51 - The Animal Advocacy Issue

ISSUE 51 I MARCH/APRIL 2019

THE ANIMAL ADVOCACY ISSUE $6.99 US $7.99 Canada

EARTHLING ED • FIONA OAKES • KEEGAN KUHN DR. CAMOSEY • DOMINION • PCRM PLUS: AMAZING VEGAN BRANDS ENGINE 2 AND CINNAHOLIC

HAPPY DEVOURING! All we care about is baking the tastiest vegan cookies from the best all-natural ingredients we could sniff out.

fatbadgerbakery.com

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TABLE OF CONTENTS VEGWORLD Magazine - March/April 2019 NEWS 12 14 16 20 22

Dominion Carries On Where Earthlings Left Off Supreme Court Upholds California Foie Gras Ban Taking the Animals Out of Animal Testing Animal Advocacy Campaign Events Calendar

VEGWORLD TEAM Amy Cowan, Editor-in-Chief Clay Garrett, Art Director Samantha Baker, Digital Media Director Diana Potter, Senior Editor

BUSINESS

Cathy Katin-Grazzini, Food Editor

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Teresa Wolfe, Associate Food Editor

Rapid Fire With Rip Esselstyn Confessions Of A Cinnaholic Celebrating Vegan Companies!

Is 2019 The Year Of The Vegan?

Farming for Flavor Does Meat Have a Future?

Tess Chavez, Style Editor Noli Vinca, Associate Style Editor Zak Shelton, Advertising Director Courtney Garza, Outreach Director

LIFESTYLE 44 48 52 56 58 62 63 64

Alora Middleton, Editorial Assistant

Vegans, Veils, And Vows How to Search for Vegan Wine Online Vegan Las Vegas!

Powered by Plants: Vegan Tennis Stars Living Your Beliefs In A Life Of Compassion How to Avoid Dogs Bred in Puppy Mills What We Know About Vegan Tires UnDo It! With Dr. Dean Ornish

GET TO KNOW THE VW TEAM Staff Pets' Names?

FASHION 68 74 78 80 84

Dogs: Dash and Holly – Teresa

Ethical Fashion Steal Her Style True Beauty Lay Off The Leather!

Beauty Claims for Collagen

Dogs: Twinkie and Stormi – Samantha Dogs: Pharfel; Dwarf Bunny: Expresso – Cathy Cats: Avery, White Kitty, Pole, Spikey Cactus; Dog: Buddy, Riblet; Rabbit: Mr. Buns – Clay

HEALTH 88 96 98

Stuffed Crab: Lobs; Stuffed Dog: Libre; Stuff Frog: Froggy – Diana

Code Blue In NYC "Just Say No" To Cheese or Not to Cheese?

Fosters only – Tess and Noli

FEATURE STORIES 103 106 110 112 118 122 130 132

Dog: Cannon – Zak

Filmmaker Keegan Kuhn For The Animals Being A Mother Isn’t Easy For Anyone Earthling Ed Seeks Worldwide Veganism The Ethics Of Eating Animals Activism For A Brave New World Add Love And Stir Monkeying Around with Animal Advocacy

Imaginary Dog: Fenton – Alora Dog: Zoe – Amy

© VEGWORLD 2019

FOOD 136 138 140 142 144 146 148

Dear Chef AJ Salvadoran Breakfast Tacos with Chipotle Sour Cream Bloody Mary Andalusian Asparagus Salad Crunchy Tahini Cardamom Granola Chocolate Buckwheat Pancakes Oyster Mushroom Chowder

VEGWORLD Magazine

"UNTIL ONE HAS LOVED AN ANIMAL, A PART OF ONE'S SOUL REMAINS UNAWAKENED.

The Animal Advocacy Issue

- Anatole France

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CREDITS VEGWORLD CONTRIBUTORS

Christy Aguillard

Samantha Baker

Noa Ben-Moshe

Soshana Chaim

Tess Chavez

Chef AJ

Amy Cowan

Allison Egan

Emily Folk

Clay Garrett

Courtney Garza

Lena Kaneider

Cathy Katin-Grazzini

Daniela Lais

Emma Letessier

Joyce Malicse

Peter Manley

Michael Mazourek

Tyler McKinley

Sharon McRae

Ryan Merkeley

Alora Middleton

Aidan Morgan

Char Nolan

Timothy Pakron

Diane Pandolfini

Sruti Raman

Karen Ranzi

Zak Shelton

Caitlin Shoemaker

Kathy Stevens

Kristie M. Sullivan, MPH

Darshana Thacker

Noli Vinca

Teresa Wolfe

VEGWORLD Magazine

The Animal Advocacy Issue

Jennifer Jones Horton Susan Willner-Jones

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N I N T H A N N UA L

EXPO APRIL 26-28 CONFERENCE APRIL 25-28 FILM APRIL 19-28

Earthx2019 Pledge to Change Initiatives Eliminate Single Use Plastics Pledge to Use a Renewable Energy Source Pledge to Protect our Waterways Go Meatless 1-2 Days a Week Pledge to Stop Idling Adopt a Zero Waste Lifestyle Take the Pledge: Text EarthX to 70402

Contact Sales@Earthx.org for Exhibitor Information.

Join us at our Vegan area. Visit EarthX.org.

EDITOR’S NOTE

A message from VEGWORLD Magazine Editor-in-Chief, Amy Cowan

O

n a recent trip to the beach, I was delighted to hear the couple next to us discussing Earthling Ed, featured in this issue. Not only is he my favorite animal advocate to watch on YouTube (and now finally, in a TED Talk), but listening to strangers on the beach debate veganism showed me yet again how mainstream it’s becoming. As vegan veterans, we have front-row seats, watching the increasing number of vegans, the growing public awareness of the cause, and the recent surge of major companies going cruelty-free. We are headed in the right direction … and steadily gaining momentum.

However, there remains a large segment of the population who are completely unaware of the atrocities that take place in order to create a hamburger or a side of bacon. I personally know many wonderful, kind citizens of our Earth who unwittingly perpetuate this cruel cycle. They are our family members, our friends, and, ironically, mostly animal lovers. Most of us must humbly admit to being there ourselves, not so long ago, completely unaware of the harm we were causing to animals, our environment, and to ourselves. This issue of VEGWORLD celebrates the courageous and kind vegans who’ve become committed advocates.

Thank you, Keegan Kuhn, for great films like Cowspiracy, What the Health, and your most recent work with Fiona Oakes, Running For Good. You’ll see why we appreciate his work and love hearing about Oakes’ animal sanctuary — just one among others you’ll discover in this issue.

Get ready to enjoy heart-touching animal photography by Sammantha Fisher and profound commentary by Professor Charles Camosy on the ethics of eating animals. We think you’ll also concur in a special thank-you to the Dominion crew, for their eye-opening undercover investigative journalism. Kudos also to my family’s personal favorite non-profit, PCRM, the Physicians Committee for Responsible Medicine, for all of their hard work.

Included in this as in every issue, for the scores of you daydreaming about starting your own vegan business in what The Economist Magazine calls “The Year of the Vegan,” we bring the always substantive yet fun business section. This time we’re featuring Rip Esselstyn of the very yummy Engine 2 food products (fun fact - my family goes through 12 tubs of their hummus per week) and Shannon Radke of the scrumptious Cinnaholic cinnamon rolls (amazing how kids will get straight-As when this shop is on the reward list!). Also included are reflections on meat replacements like Beyond Burger and a shout out to Avatar and WeWork for their innovative support of veganism in the workplace. And when you need to take work out of the workplace and into business dinners: With the help of Barnivore’s online listings, you’ll know which wines are suitable for vegans and enjoy your evening to the fullest.

It’s a great issue — so happy you’re sharing it with us as part of our VEGWORLD community!

VEGWORLD Magazine Editor-in-Chief

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INSTAGRAM FEEDBACK

Why

"I Love Being Vegan"

FO R T H E

ANIMALS

54%

FOR HEALTH

25%

FOR THE ENVIRONMENT

21%

I love being vegan for my health, the animals, the environment AND the economy - char_nolan I love every aspect of being what other way can one person create so many positive outcomes - less cruelty more compassion greater health less disease and suffering decreased environmental impact (significant) And you just feel better knowing you are doing what you know is right in your heart Just a few reasons why I love being vegan - veganonthego

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VEGWORLD Magazine

BEST INSTA IMAGES Editor’s Choice: Mar/Apr 2019 Top Animal Advocacy Picks

VEGWORLD is proud to award all four honors this month to one individual whose beautiful work inspires us, educates us, and reminds us of the special lives of animals.

@sfisherx VEGWORLD Magazine

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ANIMAL RIGHTS FILM DOMINION CARRIES ON WHERE EARTHLINGS LEFT OFF

by Emma Letessier

ANIMAL RIGHTS FILM DOMINION CARRIES ON WHERE EARTHLINGS LEFT OFF

U

pon its release last year, Australian filmmaker Chris Delforce’s latest offering — Dominion — was selling out screenings across the globe, as viewers settled in to endure two hours of bearing witness to the latest undercover footage of animal abuse.

Talking about the film and its audience impact as a catalyst for radical change in how we perceive our relationships with and use of animals, many viewers have been quick to draw comparisons between Dominion and Shaun Monson’s Earthlings. In fact, Shaun Monson worked as co-producer on Dominion.

But whereas viewers can watch Earthlings and attempt to dismiss its message due to its age, Dominion’s use of the latest filming technology, including drones and hidden and handheld cameras, leaves no room for uncertainty: There is a “dark underbelly” in modern animal agriculture that the industry doesn’t want consumers of animal products to see.

Dominion is a follow-up to Delforce’s first animal rights film, Lucent, which focused primarily on the Australian pig industry. Dominion has a wider scope, giving a comprehensive account of the six primary facets of our interaction with animals — Companion Animals, Wildlife, Scientific Research, Entertainment, Clothing, and Food — and questioning the morality and validity of our presumed dominion over all the inhabitants of the animal kingdom.

The film is narrated by an all-star cast including: • Oscar-winning Hollywood actor; producer; and activist Joaquin Phoenix, who has been vegan since the age of 3 and is well known for his animal advocacy campaigns with PETA and In Defense of Animals • Rooney Mara, American actress, Oscar and Golden Globe nominee, and founder of the vegan clothing line Hiraeth, who narrates the film alongside her partner Joaquin Phoenix • Sia Furler, Australian singer, songwriter, record producer, and music video director, nominated nine times for Grammy awards • Sadie Sink, the young actress best known for her role as Max on Stranger Things • Kat Von D, American tattoo and makeup artist, model, musician, author, entrepreneur, and television personality Dominion doesn’t offer its viewers any solutions. It simply asks the audience to bear witness to the horrendous suffering that animals endure each and every day at the hands of humans and to come to their own conclusions as to whether or not the “humane” marketing slogans used by the animal agricultural industry are really honest.

Dominion is free to watch via YouTube and has so far racked up just under 300,000 views.

It makes a very powerful outreach tool for animal advocacy. You can view Dominion at: https://youtu.be/LQRAfJyEsko.

ABOUT THE AUTHOR Emma Letessier is the editor of BarefootVegan.com and co-founder of the Barefoot Vegan Farm, a micro-sanctuary and veganic permaculture farm in the southwest of France. In addition to her work with Barefoot Vegan, Emma is a contributor to Hectic Vegan Magazine, Vegan Italy, and the “Happy Happy Vegan” blog, and she’s also the content manager for One Bite Vegan Magazine. Find out more at http://www.barefootvegan.com.

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NEWS

SUPREME COURT UPHOLDS CALIFORNIA FOIE GRAS BAN

by Emily Folk

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he foie gras industry has been fighting back against California’s ban on the luxury food since the law passed in 2004. As of January 7th, 2019, the Supreme Court has put to rest another attempted appeal to overturn it. While this is simply the end of the most recent challenge to the ban, many are recognizing it as a decisive victory and a sign of the law’s conclusive standing.

WHAT IS FOIE GRAS? It’s a French delicacy beloved by gourmet enthusiasts, but it’s also the result of force-feeding ducks or geese corn via a feeding tube until their livers overinflate. This process causes signs of stress and suffering in the animals, and these birds commonly develop hepatic lipidosis, a disease that often causes death.

On the verge of rupturing, the fatty livers are harvested for upscale restaurants. Due to the painful and objectionable living conditions, the suffering of these birds outrages many campaigners for animal rights.

WHEN DID THE BAN BEGIN? Animal activists have long been poised against chefs, restaurant owners, and farmers attempting to sell and serve foie gras. California has been the first state to usher in a ban on the cruel practice.

After going into effect in 2012, the ban on the outlawed food left many dining establishments upset, which led to the U.S. District Court for California’s Central District’s successfully overturning the law in 2015. However, the ban was reinforced in 2017 by a panel of judges on the U.S. Court of Appeals for the Ninth Circuit.

Although the law applies a $1,000 fine to establishments that choose to violate the ban by producing and selling foie gras, some chefs are still intent on serving it from wherever they can obtain it, because of the high demand.

It’s currently unclear how many will follow through with serving the illegal dish, but complying chefs are removing foie gras from their menu.

Another recent event in California’s foie gras debacle shows progress for halting its sale. In December 2018 a lawsuit was filed against Amazon for shipping foie gras to California. The retailer

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declared they would discontinue their sale of foie gras — at least for the next five years — and pay a $100,000 settlement.

Sparing a vast number of ducks and geese from agony and disease is counted as a positive step for those defending animal rights. One such entity, the Animal Legal Defense Fund, is applauding the Supreme Court’s decision and commemorating this advancement for humane animal treatment. In the view of this group and many others, the setback to fine dining is a minor impediment compared to the cruelty involved.

WHAT HAPPENS NEXT? Although the ban is currently in effect, the case will now return to the federal district court in Los Angeles. Santa Monica lawyer Michael Tenenbaum is the representative for foie gras supporters; he has indicated that his next action will be to request that the court permit sale of the food in California until the case proceeds to trial.

This brief triumph places the animal advocates in a strong position as the struggle continues, but the ultimate outcome will remain unknown until the ban’s challengers have exhausted all their efforts in the courts.

VEGWORLD Magazine

NEWS

TAKING THE ANIMALS

OUT OF ANIMAL TESTING THE PHYSICIANS COMMITTEE LEADS THE WAY

by Kristie M. Sullivan, MPH, and Ryan Merkley

Rally to support the California Cruelty Free Cosmetics Act in Sacramento in August 2017 Photo courtesy of Physicians Committee

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n the early days of the space program, our government sent animals, including chimpanzees and dogs, into space to test the effects of space on humans. Of course, animals are different from humans in fundamental biological, physiological, and anatomical ways, making the findings of any animal-using experiments of uncertain relevance to humans.

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In 2018, NASA and the National Institutes of Health (NIH) announced the Tissue Chips in Space project, which sends silicone chips, filled with miniature human cells and organs, into space. Unlike the unwilling animal astronauts of the past, these human tissues will be able to tell scientists exactly how space travel affects astronauts’ biology and health.

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VEGWORLD Magazine

TAKING THE ANIMALS OUT OF ANIMAL TESTING

This sea change is exactly what the Physicians Committee for Responsible Medicine has been working for since its founding in 1985. The Physicians Committee is dedicated to transforming medicine and public health by working for more ethical and effective research and treatment practices. This includes the replacement of animals, often used in medical training, research, and product testing, with more human-relevant and non-animal methods.

They do this by going straight to the Kristie M. Sullivan giving a training at Society of Toxicology Meeting in 2017 Photo courtesy of Society of Toxicology decision-makers and changing the laws, regulations, funding, and polvitro approaches instead of animal tests for chemiicies that stand in the way of progcal testing, with several other replacement initiatives ress. For example, they are leading efforts to change in the works. international testing guidelines from animal tests to in vitro and computer-based tests at the OrganizaIn 2016 and 2018, the Physicians Committee helped tion for Economic Cooperation and Development. pass two landmark pieces of legislation: the LautenOnce alternatives are accepted, they ensure that berg Chemical Safety Act and the California Cruelcompanies and regulatory agencies in the United ty-Free Cosmetics Act. The Lautenberg Act is the States are trained to use them. In fact, the Physicians first US law requiring the EPA to reduce and replace Committee has been recognized as a leading orgathe use of animal tests for chemical safety. It ensures nization training toxicologists in the use of non-anthat if a non-animal method is available, it must be imal methods for chemical toxicity assessment. used. The California Cosmetics Act brings the EuroBecause of their outreach, the EPA accepts three in pean Union cosmetics ban to the US by banning the sale of cosmetics that have been tested on animals in the state of California. The Physicians Committee is ensuring the EPA implements the Lautenberg Act appropriately. The California Cosmetics Act takes effect January 1, 2020.

Using the expertise and support of its physicians, scientists, and other members, the Physicians Committee has stopped countless experiments that were using animals. They are also working

President Obama signing the Lautenberg Chemical Safety Act June 22, 2016 Photo courtesy of credit Physicians Committee

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TAKING THE ANIMALS OUT OF ANIMAL TESTING

to fight the deregulation of animal experimentation by federal agencies, including efforts to hide information on the use of animals in labs. In February 2017, the U.S. Department of Agriculture (USDA) shut down its online animal welfare database. While the Committee’s lobbying, legal, and grassroots efforts have managed to partially restore the database, a lot of information is still missing, and they are pursuing a lawsuit in federal court.

Unfortunately, the USDA has attempted to roll back protections for animals in other ways. In 2018, the agency proposed using thirdparty inspectors to oversee animal research facilities and other regulated facilities. Working with a coalition of organizations and activating their members, the Committee succeeded in thwarting that plan. However, in the coming months, they expect a proposal from the USDA, NIH, and the Food and Drug Administration (FDA) that would further weaken regulations. In preparation, they have met with the agencies, submitted extensive comments, and met with members of Congress.

In early 2019, they will know what the agencies plan to propose and

will respond by engaging the public and members of Congress.

Science is changing. The NIH, recognizing the need for better research, is funding a record number of research projects using human patients, cells, and tissues. To increase the availability of human tissues for research, the Committee is bringing together scientists, NIH representatives, and organizations tasked with procuring donated organs and tissues that are useful for research but not for transplantation. And they are lobbying Congress to make sure NIH increases its funding of human-based research projects and decreases its funding of animal experiments.

In 2018, the Physicians Committee launched a project designed to support and encourage students and new scientists in their use of non-animal research methods. ERA21 — Early Career Researchers Advocating for 21st Century Research Methods — provides resources, training, and collaborative opportunities to encourage nonanimal research, ensuring that the next generation of scientists are working with us toward a more ethical research paradigm.

ABOUT THE AUTHORS Kristie Sullivan, M.P.H., is the Vice President of Research Policy with the Physicians Committee for Responsible Medicine, directing efforts to promote human-relevant alternatives to the use of animals in medical research. She is a founding member of the American Society for Cellular and Computational Toxicology and has served on scientific committees and advisory groups convened by the OECD, EPA, and other agencies, given more than 50 presentations to scientific and professional audiences, and co-authored publications with industry and government colleagues. Kristie received her Master of Public Health in Toxicology in 2003 from the School of Public Health at the University of Michigan in Ann Arbor.

Ryan Merkley is Director of Research Advocacy for the Physicians Committee for Responsible Medicine. Since 2006, he has been integral to the organization’s efforts to modernize medical training through the replacement of animal use. During that time, he has led advocacy efforts that succeeded in replacing the use of animals in more than 100 civilian, military, and other government training and research programs. In 2016, he was part of a team that ended the use of live animals in undergraduate medical training in the United States. He also played a key role in the Physicians Committee’s work to retire chimpanzees from laboratory experiments, which was formalized in 2015. http://www.pcrm.org/research

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http://www.pcrm.org/cosmetics

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VEGWORLD Magazine

NEWS

ANIMAL ADVOCACY CAMPAIGN FEATURING 20 FORMER MEAT AND DAIRY FARMERS WHO WENT VEGAN

by Emma Letessier

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new campaign from animal advocacy group Free from Harm features 20 former meat and dairy farmers who have turned vegan and are sharing their stories of transformation.

Many of the farmers recount being indoctrinated into an inhumane process of breeding and killing animals for food as a normal and necessary part of life. Many also describe the looks of fear and nervousness in the eyes of the animals.

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Some tell heartbreaking stories of betrayal in which they had to shut down their empathy for the animals that had come to trust them in order to turn them into commodities.

Although the individual stories of these former farmers detail the horrors to which they’ve borne witness, the campaign also provides “hope-filled proof that even those who stand to lose the most by renouncing animal exploitation (their livelihood and often family and friends) are capable of being brave and caring enough to do so.”

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Speaking about the campaign, Robert Grillo, founder and executive director of Free from Harm, said: “The farming industry perpetuates the myth that animals we raise for food are

There’s no such thing as humane animal farming.

– Matt Bear

VEGWORLD Magazine

ANIMAL ADVOCACY CAMPAIGN

Before, I denied that I liked them. There was no other way. I wanted to earn a living.

– Jan Gerdes well treated and cared for, but this new series of former animal farmers is evidence of the power of deception in the stories we tell ourselves about these animal victims. It also proves our ability to speak the truth about what is really happening to farmed animals.”

“Before, I denied that I liked them. There was no other way. I wanted to earn a living, and now they are more like comrades. You are happy, you talk, you talk to them. You talk to a cow as well as to a pig or to a cat or a dog; I don’t see any difference. They all have their qualities

As a mother myself, I could not overlook parallels I could clearly see between myself and animal parents.

Because running a dairy meant needing animals to become mothers year after year, there was always a sad, painful separation of families at some point.

– Andrea Davis

Matt Bear, a former farmer and now founder of http://www.nonviolenceunited.org, is one of the people featured in this series and says there’s no such thing as humane animal farming.

“I’ve lived it; I know. Even on the smallest, most thoughtful of family farms like my grandparents’ and great-grandparents’ farms of the good old days, the animals were and are used against their will and needlessly killed before their time. There may be opportunities to be less cruel, but this does not amount to being humane.”

Former dairy farmer and now co-founder of the Hof Butenland farmed animal sanctuary in North Germany, Jan Gerdes is another farmer who had a change of heart that included going vegan after many years of farming. He converted his farm into a sanctuary and vowed to devote the rest of his life to caring for and speaking up for farmed animals.

Regarding the animals he once farmed and how his care of them compares to his sanctuary residents, Jan says:

VEGWORLD Magazine

and they are happy when I talk to them — and they tell me something. It really is a great way of living together.”

With the decline in dairy consumption due to consumers’ learning about the many cruel practices in the industry — such as slaughtering male calves and young mother cows, once their milk production declines — a new niche is emerging within the “humane” dairy sector that seeks to popularize the idea of slaughter-free dairy.

However, this and other models of slaughter-free dairy remain inherently exploitative and pose significant and unavoidable environmental, animal welfare, and scalability problems, as former “slaughter-free” dairy farmer and cheesemaker turned vegan Andrea Davis can attest.

Andrea’s change of heart came after realizing that all dairy farming is dependent on bringing more baby animals into the world, then breaking up families and lifelong bonds. It was her own observation of the animals she was farming that showed her their capacity

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for love among one another and also for humans.

“We still get asked, often, why we decided to ditch dairy when no one was being killed in order for us to produce it.

Here is one of several reasons this was a choice I had to make.

“As a mother myself, I could not overlook parallels I could clearly see between myself and animal parents.

Because running a dairy meant needing animals to become mothers year after year, there was always a sad, painful separation of families at some point.

“I could not continue to make my life’s work something that caused damage and trauma to even one animal. And so we set ourselves to figure out how to stop. We went vegan, stopped selling goats, stopped breeding goats intentionally. We continued producing milk and cheese to pay the substantial animal care bills until the existing milkers went dry, and prepared for the necessary fundraising to build the infrastructure to close the dairy and become a full-time vegan sanctuary and learning center.”

Free From Harm continues to update its campaign website with more former-farmer profiles. You can read Matt’s, Jan’s, and Andrea’s full stories and the interviews with other farmers at https://freefromharm.org/human-farmer.

Free from Harm is a 501©(3) non-profit charitable organization promoting farmed animal rescue, education, and advocacy and is registered in the state of Illinois.

If you are a former meat or dairy farmer who has turned vegan and you would like to participate in Free from Harm’s series, contact Free from Harm at info@freefromharm.org.

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VEGWORLD EVENTS CALENDAR

Looking for the most exciting, fun, inspiring, and informative vegan events worldwide? Here they are! If you have an event coming up, let us know.

Send the details to editor@vegworldmag.com Northeast Florida Veg Fest March 2, 2019 Jacksonville, FL

Texas VegFest

Michigan VegFest

April 6, 2019

April 28, 2019

Austin, TX

Novi, MI

North Florida Veg Fest March 9, 2019 Tallahassee, FL

Midwest Vegan Fest

Sarasota Veg Fest

April 20, 2019

May 4, 2019

Glendale, WI

Sarasota, FL

NH VegFest

Plant Based World Expo

April 20, 2019

June 7-8, 2019

2nd Annual Pensacola VegFest March 30, 2019 Pensacola, FL

Manchester, NH Central Florida Earth Day

Seattle VegFest March 30-31, 2019 Seattle, WA

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April 20, 2019 Orlando, FL

New York City, NY VegFest Kansas City June 7-9, 2019 Kansas City, MO

4th Annual Nashville

Charleston Sol Food

VegFest April 6, 2019 Nashville, TN

Veg Fest

Asheville Vegan Fest

April 27, 2019

June 8-9, 2019

Charleston, SC

Asheville, NC

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VEGWORLD Magazine

JOIN THE VEGAN

EVOLUTION ADVERTISE WITH US VEGWORLD is passionate about capitalizing on the growing trend of vegetarianism and vegan eating and building a loyal community of readers. Our regular features are carefully designed to excite readers about being part of the vegan lifestyle; provide the latest news and information on the newest and best veggie products; help ease them through a transition; provide them with cutting-edge information about how to look and feel incredible; show them how to integrate veganism into their lifestyle; give them mouthwatering recipes to share with friends and family; and inject small doses of compassion to help them stay on track.

Download our MEDIA KIT at: https://www.vegworldmag.com/advertise Advertise@vegworldmag.com

B USINESS SPOTLIGHT

RAPID FIRE WITH RIP ESSELSTYN

by Char Nolan

W

hen Rip Esselstyn was a firefighter with the Engine 2 company in Austin, Texas, he sure never thought he’d become a household name. But then, in 2009, he joined forces with Whole Foods Market™ (WFM, www.wholefoods.com) as a Healthy Eating Ambassador — and today, there are more than 40 Engine 2–branded items in 12 grocery categories at WFM stores.

These products include cereals, hummus, veggie burgers, stews and soups, pasta sauce, pizza crust, tortillas, and more, and all are oil-free!

There’s a full lineup of nutrient-dense foods available, from soups to Squaritos™ (delicious burritos packed in an oil-free wrap). Perhaps the most popular product is “Rip’s Big Bowl,” a fiber-packed cereal. This item was the first commercially ready product, sold in bulk in 2012 at WFM’s Rocky Mountain region stores.

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A FEW QUESTIONS FOR RIP:

What’s the best way to describe the development of the Engine 2 food line?

When I arrived at WFM as a Healthy Eating Ambassador, in 2009, John Mackey approached me about creating a food line that would be whole foods, plantstrong®, no-oil. The “Engine 2 Food Line” became an exclusive, private-label brand of WFM. All products reflect the pillars of the Engine 2 plant-strong lifestyle.

With such a surge in vegan/plant-based foods, the Engine 2 products are still the healthiest plant-based foods available on the market. So many new “vegan” foods have excess oil, sugar, salt, etc. Ours are superclean; you know the drill.

What’s your best memory of developing your food line with WFM? We were pretty excited when we came up with our ravioli. They’re whole-grain, oil-free, and made by a small, family-owned pasta company in Connecticut.

There’s lots of stuff in the pipeline, but these ravioli are very authentic as a good, hearty ravioli. Topped with a jar of our pasta sauce, you have a perfect dinner.

Can you identify a pitfall that you have encountered?

Well, we were very excited to introduce a gluten-free, plant-strong waffle. It had tested beautifully when, all of a sudden, we were doing a commercial run, and after 6 hours of creating 200,000 waffles, the griddles began to stick. Our R&D was perfect, but the commercial run had a 67% failure rate. We had to scrap the product.

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B USINESS SPOTLIGHT

What’s a most interesting (or little known) fact about the company, developing a product, shelf-life stories, etc.?

It’s hard to find a baked, low-sodium tortilla chip, and we thought that we’d found the perfect product; [but] we discovered that they went rancid, so we had to abandon the project.

The interesting thing is that it takes a long time to research and develop a product. It may take as many as three years from development to actual manufacturing.

All products are part of the Exclusive Brands label of WFM. How would you forecast the future of vegan foods?

Vegan foods account for 20% of the [high-]growth food niche in the food world; it is the fastest growing category.

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There is a serious distinction here, and that is that as the vegan food niche continues to grow, few [product lines] reflect the nutritional pillars that we practice in our Engine 2 food line.

Our foods are made without added oils or sugar and with very minimal salt. For example, our Organic Firehouse Kale pasta sauce contains a half-cup of vegetables per serving and only 40 calories.

And our 100% whole wheat pizza crust is oil-free and packed with fiber. Lots of vegan pizza crusts are out there, but ours are the healthiest, bite for bite.

What distinguishes your products from the rest of the crowd?

Our food products are true to their Engine 2 roots.

Our products have rigorous nutritional demands that reflect the origins of Engine 2. No oil, minimal salt, no sugar, whole grain, simple as that.

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VEGWORLD Magazine

B USINESS SPOTLIGHT

You can find Engine 2 foods at your local Whole Foods Market as well as Amazon (www.amazon.com). To complete the equation of eating a plant-strong lifestyle, grab a copy of any of Rip’s books, visit the Engine 2 website (www.engine2diet.com), and engage with others who’ve embraced the healthiest way to eat.

And follow Rip on the glorious plant-strong journey that he has created for so many!

ABOUT THE CHEF Char Nolan graduated from Temple University with a degree in public health. She is a certified plant-based chef (Rouxbe trained) and a certified food literacy coach (The Cookbook Project). She has also earned a certificate in plant-based nutrition from eCornell’s T. Colin Campbell Center for Nutrition Studies.

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B USINESS SPOTLIGHT

CONFESSIONS OF A CINNAHOLIC: CEO SHANNON RADKE AND HER QUEST TO CHANGE PERSPECTIVE

by Zak Shelton

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n the era of juice cleansing, intermittent fasting, the Whole-Foods Plant-Based Diet, and fruitarianism, sometimes talking with your omnivorous friends about being vegan can be quite difficult. I think a major reason is, in fact, the association of veganism to the aforementioned “diets,” both in the media and in pop culture.

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Unfortunately, pop culture doesn’t always give the most accurate representation of the world in which we currently live. We all know that just about any food we want can be made vegan — even, some might argue (myself included), the best dang cinnamon roll that money can buy.

That’s right: 100% vegan.

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SHANNON RADKE: MOVING VEGANISM INTO THE MEDIA MAINSTREAM Some business owners have taken it upon themselves to put a dent in media-driven stereotypes and bring people around to the idea that vegan food can be delicious. For this issue’s

VEGWORLD Magazine

B USINESS SPOTLIGHT business spotlight, I sat down with a friend of mine, Shannon Radke, who co-founded and co-owns Cinnaholic, the rapidly growing cinnamon roll franchise company. We talked about how it all started, how veganism has spread, and how her brand fits into the discussion of where it’s headed.

I am fascinated by owners of consumer brands who take a genuine and personal approach to branding. So something that really stood out to me in this conversation was our discussion of the branding of Cinnaholic and its “personality.”

I hope you enjoy!

SHANNON’S STORY — FROM BAKE SALE SELLOUTS TO FRANCHISE SUCCESS Zak: Tell us the story of how it all began.

Shannon: In 2009, my husband Florian and I started participating in local vegan bake sales. I would bake a variety of different items, but the cinnamon rolls were always the first to sell out. We were running behind one morning and got a call from a friend asking where we were. She said there was a line of people waiting for our cinnamon rolls!

We sold out as soon as we arrived, and that’s the moment we knew we had something. It took us about a year to nail down the concept, the recipe, and the business plan. We opened the doors to our Berkeley location the summer of 2010, and the rest is history!

Zak: What is your biggest accomplishment so far — your biggest win as a brand?

Shannon: I think the word “accomplishment” is subjective. Personally, I’m really proud that Cinnaholic has been able to introduce plant-based products to the market without compromising the quality or taste that people are used to with “traditional” pastries. I

VEGWORLD Magazine

think there’s unfortunately still a stigma around what “vegan food” is supposed to taste like. It’s been exciting to see people’s perspectives change once they’ve tried our products. I believe that if we can change someone’s mind about the food choices they make, it not only benefits the consumer but also the animals and the planet. For every plant-based choice someone makes, a life is spared. That’s a pretty amazing accomplishment in my book.

Zak: I think that most would agree that is an accomplishment that deserves wild applause. I honestly think that’s my favorite thing about Cinnaholic, more so even than how amazing it tastes, since that really is a direct result of its tasting so amazing. What is the hardest lesson you’ve had to learn?

Shannon: Perseverance! When the going gets tough, you gotta keep going! Starting, running, and growing a business are all challenging feats of their own. They happen in phases that sometimes overlap. You learn as you go, and oftentimes there aren’t any instructions. The good news is, regardless of how many mistakes you make, you’re constantly learning and improving. It’s impossible to be a master at everything no matter how hard we try.

Zak: How has that lesson helped you to move forward more effectively or quickly?

Shannon: Being a business owner requires a ton of knowledge and skill in so many areas. From management, sales, inventory, product development, housekeeping, bookkeeping, sometimes it feels like you’re being pulled in a thousand directions! Being patient and persistent and networking and outsourcing as much help as you can has really been key to moving forward.

Zak: It’s interesting that you mention patience as how perseverance has helped you move forward. Balancing patience and perseverance is one of the most difficult things I have had to learn to do. This resonates with me

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so much. Shifting gears here, talk us through the branding process. How did you come up with the logo, the voice of the brand, etc.? I love the name and the bird! Interested in how they came to be together.

Shannon: When we first started doing bake sales, I started a vegan blog called “Confessions of a Cinnaholic.”

It seemed cute and clever, I thought.

When we decided to open the store, we thought about the image we wanted to portray. I wanted to stay away from the typical, cutesy, pink, feminine-type stuff I was used to seeing in a lot of bakeries.

Both my husband and I grew up around the punk scene and really liked the tattoo, record shop kind of style, so we decided to go more in that direction with the black-and-white colors and the swallow design. Only later did we add the purple in to give it a little “pop”!

The bird is derived from the traditional sailor swallow tattoo. For sailors, the swallow was associated with the idea of return. This “return” symbolism is rooted in two ideas. The first was the swallow’s famous migration pattern, always returning home. Second, it was believed that if a sailor dies at sea, the birds carry his soul home.

The swallow also represents love, care, and affection toward family and friends, showing the loyalty of the person always returning to them.

Zak: I’m floored. This is amazing. I’m so glad I asked that question! Another thing I’m sure you get asked like twice a day, and I know we’ve had personal conversations about it, but I just had to ask for our audience: Tell us a little bit about the Shark Tank experience and how that shaped the direction of Cinnaholic.

Shannon: Shark Tank was amazing!

With Florian’s marketing and advertising background, he was able to put together a solid pitch deck and get it to the right people at the television network. With a little luck and a lot of work, they chose to feature us! It was a looooong process. Weekly team phone

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B USINESS SPOTLIGHT calls, memorizing, researching, practicing … but we finally made it through to the final round. And yes, it’s just like what you see on the show. The door opens, and there they are! You stand there in silence for a minute, give your best pitch, cross your fingers, and hope they don’t annihilate you.

We made a verbal agreement with Robert on the show to focus our efforts on mail-order, but we quickly realized it takes away from the Cinnaholic experience. Before the deal was solidified, we terminated the verbal agreement. Robert’s team was incredibly supportive, and without his faith in our company and the exposure opportunity given to us by the network, we wouldn’t be where we are today.

Zak: Wow, what a story. I remember I was at my mom’s house once (she’s addicted to Shark Tank), and I was in her kitchen making us some dinner and she yelled from the other room, “Zak, come here, there’s vegans on the show!” And that was my very first introduction to your brand! So, now that you’ve been in business for a few years and you’ve watched the movement grow from a business perspective, how do you see the future of veganism impacting the everyday consumer?

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Shannon: I think it’s important to have places like Cinnaholic that serve what I refer to as “transitional” food: Food that wasn’t created plant-based originally but has been transformed into something equally as tasty but with less-destructive health and environmental impacts. Staple foods that people have grown to know, love, and crave.

We’re starting to see more and more restaurants and grocery stores carrying things like the Beyond Burger now, in the meat section! I think if we continue to produce products that people love because of the taste, it will start to normalize “vegan food” for a lot of people.

Zak: What advice would you give to someone starting a vegan business, particularly a food-beverage-restaurant brand?

Shannon: Outsource as much as you can for your own sanity, and network, network, network! We had so much help from friends, family, our vegan community, other established business owners. … Ask a million questions. Save contacts. Go to networking events.

Shake hands. Meet up for dinners. The key to building an empire is having a team of knowledgeable people to help you build it!

Zak: Tell us in your words what is unique or special about your products

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that separates you from your competitors. Do you consider brands like Cinnabon your competitors? What have you focused on from a branding and marketing perspective to convey that to your audience?

Shannon: As of now, we’re the only vegan cinnamon roll shop that allows you to customize your items by adding frostings and a variety of toppings. Cinnabon has been around for a long time, and I guess you could call them a competitor in that we both make cinnamon rolls, but the final product is completely different.

Cinnaholic products are made fresh, from scratch, in-house every few hours.

We don’t have a warehouse of premade stuff that’s shipped and stored in bulk, filled with toxic animal products and preservatives like other brands.

One of the amazing benefits of a Cinnaholic product is that we are able to satisfy a number of customers who have dietary or health preferences or restrictions due to allergies and intolerances. One of my favorite moments are when little kids come in with a dairy or an egg allergy, and their eyes light up the moment they realize they can safely order anything in the store!

Zak: Love it. Lastly, what does the future hold for Cinnaholic as a brand?

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B USINESS SPOTLIGHT

Shannon: Our goal is to keep growing the Cinnaholic family and expand across the country. We’ve even been fortunate enough to cross the border into Canada this past year! Our mission is to spread knowledge around the impact and the benefits of plant-based foods and hopefully change people’s perceptions, one bite at a time.

Zak: What about for Shannon?

Shannon: I’ve got an amazing corporate team as well as a growing number of talented franchise partners who are all on this journey together. As long as our mission and our values stay clear and everyone is having fun, I’m enjoying the ride!

ABOUT THE AUTHOR Zak Shelton is a third-generation Texas cattle rancher turned vegan entrepreneur. He loves food, commerce, and fitness. He currently resides in Dallas, TX, where he works with VEGWORLD Magazine as well as owns and operates a digital marketing and visual media agency.

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BUSINESS

CELEBRATING VEGAN COMPANIES!

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ntire companies going vegan is something we love to think about and, well, write about, too. Take a look!

WEWORK No question, more businesses are definitely making kinder choices — but the WeWork company has done something amazing: They’ve banned large meat.

For those who don't know, WeWork is a real estate company that rents and manages office spaces for other companies and businesses to use. Offering

many amenities, the services they provide are used by freelancers, entrepreneurs, and big business across four continents. Thus, they are the first international firm to introduce a large-meat ban across all of their offices.

What does this mean?

It means that, in locations that offer dining, WeWork is now removing meat from their menus and will no longer be paying for any meals that include poultry, pork, or red meat. However, it does look like fish is still on the dining list. The move to eliminate meat is focused mainly on environmental

issues,

in an effort to reduce the company’s carbon footprint;

however,

WeWork does believe the policy will save the lives of a great many animals by 2023. Sadly, this does not include fish yet, but hopefully this major shift in attitudes will soon start saving fish, too.

So people can't eat meat at WeWork offices now?

They can eat it as long as they bring it in to WeWork and pay for it themselves. It's only that WeWork will not pay for or provide any meat. This policy is in full effect at all WeWork 32

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CELEBRATING VEGAN COMPANIES!

events as well; for example, at the most recent Summer Camp (an annual event), many plantbased options were available. The Summer Camp was also 100% landfill-free, with all water bottles made from recycled plants, the majority of the waste recycled, and anything left over sent to a carbon-recapture incineration facility instead of a landfill.

Learning that WeWork is no longer serving meat is definitely huge progress. They're placing the company’s focus on protecting the future, even though they can’t prevent occasional loud outcries that the complete meat ban is “draconian”' or “tyrannical” — and despite receiving complaints from people who aren't actually affected by this new policy, because they don’t work there!

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AVATAR There are companies that aren't afraid of members of the press who take veganism as some kind of insult on their free will or speech. Consider that, for the next Avatar movie, producer Jon Landau and director James Cameron will have a vegan menu on the movie set. Landau and Cameron went vegan in 2012, and they’ve decided on a menu that will support the environmental themes in the upcoming Avatar films.

However, although the film set dining crew will only provide vegan meals, no one will be forced to eat there if they'd rather go elsewhere for food.

We don't have much information about how the menu looks or if crew members can eat meat they bring with them to the set. Regardless, it's a great move that will certainly reduce how much meat and dairy the entire crew consumes.

Looking ahead As 2019 unfolds, we expect that many other businesses will be making similar changes. Will they go as deep as WeWork or the Avatar crew? Perhaps not, but we can continue to hope we’ll see more vegan options in the workplace.

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BUSINESS

IS 2019

THE YEAR OF THE VEGAN?

by Emma Letessier

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n their year-ahead predictions, mainstream media publications The Economist, Forbes, and Maclean’s have declared 2019 as the “Year of the Vegan” — the year in which veganism finally goes mainstream and becomes the norm.

In his report, writer for The Economist John Parker says that where millennials lead, businesses and government will follow. He points out that sales of vegan foods in America in the year to June 2018 rose 10 times faster than all food sales as a whole. That’s also two and a half times faster than vegan food sales grew the year before.

Now, with a quarter of 25- to 35-year-old Americans saying they are either vegan or vegetarian, there’s no doubt that food businesses clamoring to get a share of this booming market are on to a good thing.

Parker noted that major food brands were either creating vegan product lines themselves, buying start-ups, or doing both. He also noted that if plant-based “meats” (the ones that have the same look and taste as real meat) continue to grow in popularity, they could “become a transformative technology” in improving Western society’s diet, reducing the environmental impact of our food production, and maybe even cutting food costs in poor countries.

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THE EUROPEAN OUTLOOK While The Economist’s piece focuses mainly on the North American market, contributor to Forbes Davide Banis notes in his article that 2019 is set to be a good year for veganism in Europe as well.

He referenced five great things that happened for veganism during 2018: • Unilever’s acquisition of The Vegetarian Butcher • Vegan snacks and “junk food” going mainstream • Netherlands-based vegan fast-food company Vivera’s steaks selling out in supermarket chain Tesco • Beyond Meat’s burgers hitting supermarket shelves in Europe • The clean meat movement’s growing momentum Banis believes that all this activity sets the scene for an even bigger year for veganism in Europe in 2019.

VEGWORLD Magazine

VEGANISM IN CANADA

SOCIAL INFLUENCE

Jessica Scott-Reid wrote in the Canadian publication Maclean’s that “animal agriculture is killing the planet — and that’s why 2019 is the year that veganism becomes a moral imperative.” According to Scott-Reid’s report, 6.4 million Canadians are already reducing or stopping their meat consumption, and more are becoming aware of the ethical and environmental implications of eating animal products.

Many claim that the rise in popularity for a vegan diet has been helped in large part by the advent of social media. Popular image-sharing social media platform Instagram now has over 61 million posts marked with #vegan.

She also points to the wide availability of plant-based meat products as making the transition from an omnivorous diet to a vegan one easier. Indeed, according to market researchers, Mintel, the UK market for meat-free food was worth £572 million in 2017, up by £33 million from two years earlier, and is expected to increase to £658 million by 2021.

While Scott-Reid’s article has a strong emphasis on the environmental consequences of a global diet heavy in animal products, further research from Mintel in the UK seems to point to health reasons’ being the major influencing factor for people choosing to cut down on their meat consumption. Animal welfare and environmental concerns were also considerable motivators but were deemed less important than health and weight management for those surveyed.

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The number of worldwide Google searches for veganism has also skyrocketed over the past few years. Google uses a number out of 100 to represent interest in search terms; in 2008, “veganism” had a popularity score of only 17. Ten years later, this score has increased to 88.

The director of the market research company Kantar Worldpanel has said, “Social media has brought [veganism] to the forefront of customers’ minds and the mainstream. It’s not seen anymore as a choice for life, but as a choice for one meal, one moment, for one or two days a week.”

With more and more people choosing to vote for change to veganism with their money and beginning to understand the impact our individual food choices can have, big business and global governments will have no choice except to acknowledge and embrace the change that a “vegan world” ushers in. Let’s hope that the writers for The Economist, Forbes, and Maclean’s are right that 2019 will be the “Year of the Vegan”!

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BUSINESS

FARMING FOR FLAVOR THE NOVEL COLLABORATION BEHIND ROW 7’S MARVELOUS SEEDS: A CHEF, A VEGETABLE BREEDER, AND A GROWER

by Michael Mazourek

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FARMING FOR FLAVOR

A Q&A with Michael Mazourek, co-founder of Row 7 and Associate Professor of Plant Breeding and Genetics at Cornell University

What is the origin story behind Row 7?

When I visited Dan Barber’s world-renowned, award-winning restaurant Blue Hill at Stone Barns in Pocantico Hills, New York, Dan brought me into the kitchen and showed me his cooking technique to coax more depth of flavor from a butternut squash. For me, it was the first time I had considered breeding vegetables suited to the best technique and the first time someone had asked me to breed for flavor. For Dan, it was the discovery that breeders are the people writing the original recipes for food — and that the recipe decides what an ingredient brings to the table.

That conversation launched years of experiments in the kitchen and the field. The idea of Row 7 was to formalize this work and expand on it, bringing chefs and breeders together to develop and trial new varieties and create a more flavorful future for food from the ground up.

WE ARE A SEED COMPANY GROUNDED IN THE NOTION THAT DELICIOUSNESS MIGHT JUST CHANGE THE WORLD.

The mission of Row 7 founders, Matthew Goldfarb, Michael Mazourek, and Dan Barber is to reimagine food from the ground up.

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FARMING FOR FLAVOR

Why is breeding for flavor so uncommon? Why should we breed for flavor?

Long before a chef conceives a dish or farmers sow their fields, the plant breeder dictates what qualities an ingredient will bring to the table. Historically, plant breeders are asked to select for uniformity and conformity at the expense of flavorful food, nutrition, and environment. Row 7 pairs chefs and breeders in the field and kitchen as a way to address outdated practices and change the food system, developing new varieties of vegetables and grains that improve our diets and landscapes. Also, people are just coming to understand the correspondence between flavor and nutrition. We know that when you select for flavor from the very beginning, you’re most VEGETABLE SEEDS COME IN SMALL PACKETS, BUT OUR AMBITION IS TO likely selecting for nutrition as well.

CREATE BIG CHANGES IN HOW WE EAT AND IN TURN HOW WE GROW.

How are these seed varieties developed, and who develops them?

We breed for certain characteristics in order to develop more flavorful and more resilient seeds that benefit both the kitchen and the crop. We use cross pollination and cross selection, coupled with new seed technology, to maximize the full genetic heritage of the crop. I spearheaded our flavorfocus breeding program and developed several of our initial varieties. We also work alongside a network of breeders, chefs, and farmers to develop and discover new varieties that prioritize flavor and nutrition.

What Row 7 seed varieties are available right now? Are you working to develop new varieties?

Our seven inaugural varieties are available at Row7Seeds.com to satisfy the needs of chefs, breeders, farmers, and backyard gardeners.

Specific varieties include: Robin’s Koginut Squash, Habanada Pepper, Badger Flame Beet,

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FARMING FOR FLAVOR

Upstate Abundance Potato, 898 Squash, 7082 Cucumber, and Butternut 661. We also recently introduced the Beauregarde Snow Pea, Centercut Squash, and Tetra Squash.

We not only continue to innovate on these initial seeds, but we are also actively working to create new varieties in partnership with our community of chefs, breeders, and farmers.

Row 7 seeds are also organic and nonGMO. Talk to us about why that matters to you. Any compelling facts to share with those who might not be sold on either?

Yes, all Row 7 seeds are non-GMO and certified organic. GMOs remain problematic, as they do not address complex issues in the field like disease, drought, and flavor. We would have solved those issues long ago if fixing them came down to changing one single gene! Row 7 invests in the infrastructure of organic seed production and breeds seeds for flavor, nutrition, and performance in organic systems without the use of synthetic chemicals.

But there’s still more to what’s happening at Row 7: The company is looking toward a wider horizon.

Because economics of scale and other investments often make it difficult for farmers to adopt organic practices, Row 7 is helping make that easier by increasingly bringing them into their community of innovators deveoping new and more flavorful methods of organic seed production, while supporting future breeding programs around the world.

ABOUT THE AUTHOR Michael Mazourek is an Associate Professor of Plant Breeding and Genetics at Cornell University in Ithaca, NY. Michael’s foray into agriculture began as a child growing butternut squash, cucumber, peas, and peppers in his family’s garden. A deep interest in human health led him to study biochemistry, which illuminated the links between plants and the important phytochemicals in our diet. Today, Michael specializes in the same varieties he grew in his family’s garden, as he aims to strengthen the connection between plants and human health — and serve regional farmers — by breeding improved vegetables and training others in his craft. https://www.row7seeds.com

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@row7seeds https://instagram.com/row7seeds

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BUSINESS

DOES MEAT HAVE A FUTURE?

by Allison Egan

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onsumption of plant-based meat alternatives is on the rise, competing with traditional meat sales as people become more concerned about health, animal welfare, and the environment. With foods from plant-based meat companies such as Beyond Meat becoming more popular in restaurants and grocery stores, and with veganism also on the rise, big investors like Richard Branson and Tyson Foods are putting money into meat alternatives. Could this mean an end to traditional animal farming in the future? Many people think it could.

Factory farming contributes to global warming and environmental degradation at a higher rate than emissions from all forms of transportation combined. Animals in these large-scale operations live under terrible conditions, in filth, disease, and misery. High-meat diets also lead to numerous health problems including — but not limited to — diabetes, cardiovascular disease, and cancer. People have been taking notice of these issues and are realizing that they are linked to the consumption of meat. As a result, around 70% of the global population has been reducing its meat consumption, focusing more on vegetables, fruits, and meat alternatives.

pea protein-based alternatives to beef, sausage, and chicken. A recent product of theirs that has gotten the most attention is their Beyond Burger; it tastes like beef but is plant based. Beyond Meat has stated that around 70% of the fans of this burger are actually meat eaters who are trying to reduce their meat consumption. As a way to grab the attention of people like these, Beyond Meat has taken to putting their plant-based burgers on the shelves next to traditional meats in the grocery store.

Products from Beyond Meat are currently being sold in over 5,000 stores and are on menus at almost 4,000 other locations including colleges, hotels, and restaurants. As noted above, with its continued growth and promising future, it has caught the eye and wallets of large investors. The company has raised over $100 million from investors, which it will use to expand production even more. Tyson Foods, a company known for large-scale animal farming, took a 5% stake in Beyond Meat in 2016 and increased that stake in 2017. Most recently, top Coca-Cola and Twitter executives also joined its board as the company prepares to spread globally.

When trying to reduce their meat consumption, many people look to alternatives such as plant-based “meat” products. Companies behind meat and dairy substitutes are predicted to be worth around $40 billion by the year 2020. One very popular company when it comes to meat alternatives is California-based Beyond Meat, which makes

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DOES MEAT HAVE A FUTURE?

“The next categorically new product that we launch will most certainly be a beef steak... If we can make just an awesomely delicious world-class steak… that will be very disruptive, not just to the beef industry, but to other sectors of the meat industry.”

- Patrick O. Brown, Impossible Foods CEO Bill Gates and Leonardo DiCaprio are other notable people on the growing list of investors in Beyond Meat (and other meat alternatives). Although this shift in investments is mostly due to profitability in the growth of meat alternatives, some of these people — for example, DiCaprio — really believe in the message of veganism and environmental sustainability.

The plant-based food industry is ever-expanding as companies realize the popularity of such products.

Quorn, a vegan and vegetarian meat brand, has opened the world’s largest factory for plant-based meat in the UK. Its products are based around a fungal protein called mycoprotein, which will be produced at this new site. The factory is expected to put out 1.33 million packages of Quorn products every week, including some similar to the Beyond Burger. This expansion could save 1,600 cows per week at the projected production rates.

Plant-based substitutes for meat are not the only growing alternative to traditional meat. “Clean” meat, which is grown in a laboratory from animal cells, is also an up-and-coming business. It essentially eliminates the need to breed and slaughter animals for meat, and of course it does not need to be fed. A huge backer of clean meats (and plant-based meats) becoming global norms is Richard Branson, founder of Virgin Group Ltd., who has invested in the clean meat start-up Memphis Meats. Branson had this to say in a blog (https://tinyurl.com/y7jurjn4) about the future of meat:

In 30 years or so, I believe we will look back and be shocked at what was the accepted way we killed animals en masse for food. I think that in the future, clean and plant-based meat will become the norm, and in 30 years it is unlikely animals will need to be killed for food anymore.

SIR RICHARD BRANSON According to Branson, lab-grown meat will use less of resources such as land and water while producing significantly less greenhouse gas emissions than meat from farmed animals. It could also allow more food to go to humans instead of into animal feed. This still may not appeal to people who already do not eat meat, but it may be an option for a lot of others.

Due to the growing popularity of plant-based meat alternatives and lab-grown “clean” meat, many people now agree strongly with Branson that animal farming will end in the near future. With investments in these alternatives from celebrities, large meat producers, and other investors, the future of meat is surely changing. We are looking toward a planet with healthier people and animals and an environment in which generations to come can thrive.

ABOUT THE AUTHOR Allison Egan is a passionate individual open to whatever opportunity life gives her. She has been vegan for five years out of concern for animals, people, and the planet. This concern also led her to intern as an animal caregiver at Woodstock Farm Animal Sanctuary this past winter, become a volunteer for the homeless and poor in her city of Syracuse, NY, and work for the B.S. in Environmental Studies which she received in 2018. She’s looking forward to whatever’s next! Find her on Instagram (@ anxiousbroccoli) and LinkedIn (www.linkedin.com/in/allison-egan-2018).

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THEcomes BESTfrom JERKY

TEXAS NON-GMO · VEGAN · GLUTEN-FREE

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@ITS.JERKY.YALL

VEGANS, VEILS, AND VOWS TOP TIPS FOR PLANNING A PLANT-BASED WEDDING

by Joyce Malicse

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wedding is a celebration of love and should reflect the couple’s unique story and personal values. We spoke to experts in the plant-based wedding industry to get their tips on planning a special day filled with love — not only for the newlyweds, but also for animals and the planet.

WEDDING FASHION Brides and grooms can stay fashionable and compassionate on their wedding day by ditching silk, wool, and other animal-derived fibers. From bamboo silk and satin to cotton lace and linen, there are many other luxurious materials available to create elegant attire.

“Vegan fashion has evolved so much in the last few years,” said Daniela Degrassi of The Kind Bride, an online community for plant-based wedding planning.

“Designers such as Peony Emporium and Sanyukta Shrestha offer vegan wedding gowns that are both stunning and kind to animals. There are plenty of stylish vegan bridal shoes as well, thanks to PETA-approved companies such as VEERAH and Cult of Coquette.”

Charcuterie with housemade salami Photo by Keith Martins/Pink Salt Cuisine

SET THE MOOD Much like attire, it is easy to incorporate vegan decorations into a wedding day. Table linens can make a bold statement and, when they are made of cotton shantung, satin, or polyester, they can also be vegan.

To reduce waste, some couples opt out of floral centerpieces, as they are often thrown away. One sustainable solution is to rewrap flowers into small bouquets for guests to take home.

“Bouquet bars are a great way to repurpose centerpieces,” said Nicole Elizabeth Hay of Everlasting Vegan Events. “While guests are dancing the night away, our team collects the centerpieces to create beautiful party favors at the end of the evening.”

TANTALIZE TASTE BUDS

Lemon Blueberry Cheesecake Photo by Joyce Malicse/Pink Salt Cuisine

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Gone are the days when the only vegan option was a basic pasta dish. One wedding trend that’s shown proven staying power is incorporating the couple’s favorite foods into their big day; however, this can be a challenge for weddings with primarily omnivore guests.

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Ashley Strong Photography

Carrot Lox on Quartz Photo by Keith Martins/ Pink Salt Cuisine

A simple way to introduce vegan cuisine is during cocktail hour, where small bites can be innovative and memorable.

“We love to see the look on everyone’s face when they try our plant-based twists on popular dishes, like

charcuterie and tomato tartare,” said Hope Bailey, executive chef and co-founder of Pink Salt Cuisine, a plant-based catering company in southern California.

“Once guests realize how fun and delicious vegan appetizers can be, they become even more excited to try the main course.”

While vegan cuisine can seem foreign to omnivores, incorporating approachable menu items like Thai curry, shepherd’s pie, and mushroom burgundy for the entrees can make the transition easier.

No wedding is complete without dessert. From traditional wedding cakes to creative dessert walls, many caterers and bakeries are now able to provide decadent options that are free of eggs, dairy, and honey.

ENJOY THE DAY Weddings can be meaningful and impactful in more ways than one. As couples begin the next chapters of their lives together, they can also write their own story by making their plant-based and sustainable lifestyle an important part of their special day.

Thai curry soup Photo by Joyce Malicse/Pink Salt Cuisine

ABOUT THE AUTHOR Joyce Malicse is the co-founder of Pink Salt Cuisine, a southern California catering company providing elevated and inspired plantbased culinary experiences. See what’s cooking @PinkSaltCuisine on Facebook and Instagram and at https:www.pinksaltcuisine.com.

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LIFESTYLE

AN IN-DEPTH LOOK AT HOW TO SEARCH FOR VEGAN WINE ONLINE

by Diane Pandolfini

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here’s no doubt it’s an exciting time to be vegan: The world has started to open its eyes and recognize that the definition of vegan isn’t an eating restriction, it’s a whole new world full of endless food possibilities, a healthy lifestyle, and compassion by the plateful. It’s a territory that’s still being charted, with tons of newly veganized products on the market.

The beverage industry, both alcoholic and non, has taken its time catching up — wine, beer, and spirits production is steeped in tradition, and labelling laws from each country dictate what information is allowed on them, so getting information can be a challenge. The tools available online are improving every day, but how do you decide which ones are best? Here’s an in-depth look at how two online search engines operate, showing their reliability and reach.

But first.…

DISCOVERING VEGAN WINES Unless you were lucky enough to be born into a family of vegans, you remember that first moment while shopping for your very first vegan groceries, wandering in a confused daze through the market, reading labels, and realizing that the selections were even more limited than you anticipated. You relive that hour of torture, being teased with prod48

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ucts filled with milk, the seconds ticking by as your hands grazed past the cheeses to reach for a product labeled “alternative.” This moment is the first of many lessons awaiting the freshly veganized person: a study of the design of the aisles of a grocery store and the logistical challenges of label language and foreign ingredients.

The vegan lesson planner doesn’t end in the food market, however. Eventually, as your vegan senses are honed towards discovery, you realize that there are cleaning products, makeup, clothing, and accessories lurking around every corner that don’t meet your newly acquired vegan criteria. Wine is a lesson that usually comes as a surprise, around “semester 3” in the vegan calendar of events. This information is typically stumbled on awkwardly during a conversation when someone assumes you already know and asks, “So how do you find vegan wines? I use Barnivore.”

Now you’re at a double-loss, as you don’t know why some crushed and fermented grape juice wouldn’t be vegan, and you’ve also never heard of that app.

Is it an app? You don’t even know. It’s at this point you decide that you shouldn’t be mad at yourself for not knowing (because you shouldn’t), and you start Googling to find out more.

After finding some literature and realizing that discovery can be tedious, now you realize that other word, “Barnivore,” might be useful. There’s a whole website dedicated to listing wines as either vegan or notvegan! And others, too — how wonderful! But how

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accurate is their data? Let’s ask the operators of two of these sites.

AN IN-DEPTH LOOK AT BARNIVORE One of many apps and websites dedicated to cataloging wines that fit into the vegan schematic, Barnivore is currently the largest. Jason Doucette, co-creator of Barnivore, generously offered to answer my questions about the project. He says that he started the website in conjunction with another vegan website that he was already running. Jason envisioned it would be a tool to share information amongst the vegan community, beginning by simply reaching out to breweries and some other alcoholic-beverage companies while he and his business partner sourced the data themselves. The website is still growing, currently consisting of 41,924 entries from all over the world, and the community has taken over the role of submitting new beverages.

Barnivore has made it easy for you to participate, too, with templates and guidelines for how to ask breweries and wineries for information directly and in a polite and professional manner. These can be found at http://www.barnivore.com/askacompany.

Once you hear back from the beverage producer, you can easily submit the information directly to Barnivore.

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Jason Doucette also mentions that when you are sourcing information in order to add more wines to the Barnivore website, it is best to ask for specifics on each product from the brewery/winery/distillery where you are inquiring. Different products may be made differently, and therefore not all the products will be equally suitable for your drinking needs. Make note of the vintages of wines, the grapes included in a wine, and the vineyards they are sourced from if this is listed on the label.

Year by year and vineyard block by vineyard block, vegan wines may vary. Some winemakers follow a vegan philosophy for their entire wineries, but many apply vegan techniques only to some of their products.

You have to know what the options are in order to ask: Sometimes one vintage is vegan but the previous one is not, or the white wines are vegan and the reds are not, or vice versa. Each of these differences needs to be accounted for before a winery/brewery and its specific labels are all posted on the Barnivore site.

To care for the website, the Barnivore team double-checks all the entries before they are released. They are in the process of designing an app to streamline 50

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the process both for entering new wines and for searching existing entries. Also on the list of what’s to come are improved site function and design. Currently, the website is mostly self-funded and self-fueled, but it is in the process of launching on Patreon, a place where the community can donate $1 or more to help keep the project going. https://www.patreon.com/barnivore

BARNIVORE IN THE FUTURE In the future, Jason and the team at Barnivore hope that their online guide becomes more efficient and helpful.

With more entries every day, the database is growing. Even though you may not find every wine at your local wine shop listed at this time, the hope is that one day every wine will be searchable for its vegan-ness.

A WEBSITE WINE PROFESSIONALS USE Another growing and reliable site, https://www.winesearcher.com, is used in the professional wine world, with the largest database of wines, beers, and spirits, consisting of 500,000+ entries, that’s available free to the public.

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In an interview with Don Kavanagh, Editor of WineSearcher, he divulged that the website also has plans to add searchable notes about every entry, listing all dietary restrictions, and to classify their wines into categories such as Natural, Organic, Biodynamic, and Vegan. They’ll also be classifying beverages as low-alcohol and low-carb. This process takes time, but the task is already underway.

Kavanagh oversees many aspects of the WineSearcher website, including all the writing tasks, the apps, and the content management. He states, “We are committed to providing our users with as much information as possible, whether they are looking for lower-alcohol wines, vegan wines, or kosher wines.”

The system at Wine-Searcher is operated automatically, sweeping merchant price lists online and adding the products to their site. Beverage producers also contact them directly to add their products to the site.

The process then categorizes each item with codes that are given by their expert wine team. This automatic system matches the wines with food pairings — although if a wine is listed as Vegan, it doesn’t necessarily get matched with a Vegan food option! (They’re working on that.)

Only 0.01% of searches on the website currently include the word “vegan,” but with the growing awareness of the differences in winemaking techniques, the website is focusing on collecting more in-depth data from each of the producers represented on their site, including information on alcohol levels, sugar levels, and if a wine is vegan or kosher. Kavanagh mentions, “It takes a lot of time, because we have to persuade

the producers to include this information either on the label or by getting them to mention it specifically.

You’d be amazed at how many producers simply overlook simple things like saying a wine can be consumed in good conscience by vegans.”

It sounds like the beverage industry is undergoing a revolution, becoming more aware of the needs of the vegan community as a whole. There’s already a list of vegan-friendly wines on the Wine-Searcher website, which you can access at https://tinyurl.com/y9nfzaqs.

“Winemakers are being encouraged to include more information in their technical data sheets and on labels when certified,” Kavanagh notes. Summarizing his anticipation of the growth of the vegan wine category, Kavanagh states, “I’d be shouting it from the rooftops if I was them.”

RELIABLE INFORMATION FOR THE VEGAN WORLD Both Barnivore and Wine-Searcher hold promise for the future of searching vegan wines online. These websites use reliable data sources and double-check their work, and both are making strides to become better at what they already do. My advice to you is to use websites that you trust, and know their processes!

If the data is shared by the users of the site or app, it’s important that the entries are screened methodically before they are posted to the site.

And if you are a producer of vegan wine, beer, or spirits, follow the advice of Don Kavanagh and make it known to the vegan community!

ABOUT THE AUTHOR Diane Pandolfini is an Advanced Sommelier through the Court of Master Sommeliers, an organization that upholds high standards in wine knowledge, tasting capabilities, and five-star fine dining service skills. Diane has been working in the wine industry since 2008 as a Wine Director and Distributor. Diane lived a vegetarian lifestyle her entire life, transitioning to veganism in the past several years. She runs a small business, writing vegan cookbooks and creating vegan burgers, which can be found on her website http://www.veganapocalypse.com or @the_vegan_apocalypse on Instagram. Diane finds the wine industry quite challenging for the palate of a herbivore and has been influencing change from within.

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ESTINATION SPOTLIGHT: VEGAS

VEGAN

Las Vegas!

Story and Photos by Tess Chavez

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as Vegas is famously known for its many shows and casinos alongside a chance of getting “lucky.” But let me tell you, no luck is needed as a vegan in Vegas. I tried everything you can imagine, from classic vanilla bean cupcakes to the long-lost gyro. Even after a nine-day stay, there wasn’t enough time to try all the cafes, diners, and restaurants! Here’s a peek at some of my favorite finds:

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VEGAN LAS VEGAS!

BLINDERS BURGERS & BRUNCH Blinders Burgers & Brunch knocked it out of the park for me! They have ruined me forever with their secret sauce, and no vegan burger will ever taste the same now that I’ve eaten theirs. Their Bleu Moon Burger was my personal favorite by far, featuring what I can only term the impossible burger, the kind of burger you question being vegan, because it tastes just like the real thing — but better! And now that I have you ramped up for their Bleu Moon Burger, you should also take a chance on their Cha Cha Burger: a pub-style “cheeseburger” with sriracha, “cheddar,” and tortilla strips, served on a pretzel bun. For your side, you can choose between their curly fries or rosemary fries, both equally delish, and top it all off with the perfect strawberry shake! Oh, and they’ve also made some space in their menu for a Mediterranean Buddha Bowl that’s as beautiful as it is healthy.

VEGAN BABE BAKERY No storefront? No problem! Vegan Babe Bakery is your sweet tooth’s best friend. Adriana, the genius behind the amazing baked goods, will service your order for pickup or delivery. For those of you who love something savory, yet sweet, dive into the Salted Double Chocolate Hazelnut Cookies. I have never been a huge chocolate fan, but I could not resist these little pieces of heaven, lightly sprinkled with salt flakes!

The Vanilla Bean Cupcake is as classic as its name, and the Cardamom Rose Cupcake is just lovely. The Blueberry Lavender Pie made me feel like I wasn’t even splurging, since it’s real blueberries! If you’re planning to visit Las Vegas any time soon, I highly recommend placing an order ahead of time so you don’t miss out!

THE MODERN VEGAN Looking at the menu at The Modern Vegan was hands-down one of my favorite things about this place. I could’ve easily dined there for the entire nine days of my stay because of how large the menu was. Their #5 Skillet is filled with the vegan versions of egg, taco meat, bacon, sausage crumble, and cheddar cheese. (I could eat this every morning for breakfast.) They had some rare vegan items like a Philly Cheesesteak and a Gyro. It was so hard to choose, but I decided to try the Gyro, and it did not disappoint. Lastly, I tried one of their most popular items, The Rancho, which is a vegan version of a double chicken patty with lettuce, tomato, avocado, cheddar, bacon, and ranch dressing. If you think that’s a mouthful, you’re right, and it’s delicious!

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VEGAN LAS VEGAS!

VEGENATION When I asked for vegan places to dine, Vegenation was among the most often recommended. Their buffalo cauliflower is not only delicious but genius! If you don’t do spicy, just ask for light sauce. The Chicken Pot Pie Gnocchi was the perfect vegan sub for you chicken pot pie lovers out there. Also, I just so happened to visit Vegenation on a Thursday, when they serve their Thursday special: The Chimichanga. It was so big that I had to take the rest of it home! They have amazing fresh juices and smoothies along with a few other sweet treats, like their Baked Alaska and Warm Apple Cobbler.

TIABI This is the epitome of your favorite hole-in-the-wall eatery, with some amazing and unexpected vegan combos. Tiabi is definitely the perfect meet and greet for a classic brunch where breakfast truly meets lunch! Their Vegan Wafflewich with a kale waffle was my favorite dish and filled me up fast! Next up was the Vegan Viva, ideal for you Elvis fans who love peanut butter and banana.

The Vegan Thai had an amazing sauce that I wish I could get my hands on. And what would brunch be without some coffee and cookies? I had their Ube Affogato, Tiffi’s Iced, and Kale Cookies.

Definitely check them out!

VEGGY STREET Good vibes and great food! Veggy Street is the perfect mod meetup for you and your friends. I had their amazing El Chapo Burger that was a mouthwatering version of a BBQ Bacon Burger.

The Co-sheen-ya is their version of a drumstick, comes in “beef” or “chicken,” and is delectable alongside their spicy hummus sauce.

Falafel isn’t a new item to the vegan community, but Veggy Street has topped it off with the perfect and much-needed tahini sauce, which you can’t just find anywhere. And even though there was barely room in my stomach, I had to try their tasty Chicken Wrap, so I made room! And I couldn’t leave without satisfying my sweet tooth, so I had the Banana Crepe drizzled with chocolate sauce.

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VEGAN LAS VEGAS!

DONUT BAR Can they be everywhere, please? The Donut Bar was the coolest donut shop I’ve ever been to. As soon as you walk in, you feel the love for their regulars and the overwhelming welcome for their newbies. Alongside their regular donut options, they currently have seven vegan donuts, and I got to try almost all of them: The Strawberry Split, Crème Brulee, Best PB & J, Chocolate Vegan, and Spiced Chai. It’s a tie between the Strawberry Split and the Crème Brulee for my favorite, since I love my donuts as sweet as can be! Can’t wait to see what vegan donuts they “roll” out next!

SUNRISE COFFEE HOUSE While Sunrise Coffee House is not an all-vegan café, they are vegan-friendly. Any of their vegetarian options can be subbed as vegan. It’s the perfect spot for a morning start with a “cool yet classy” vibe. Chai is my go-to café drink, and I always sub it with almond milk. They did not disappoint, with a timeless warm chai latte. Their Hot Mess Bowl had my taste buds dreaming for more!

And the Tofurky Sandwich was by far my favorite vegan sandwich to date.

CHEF KENNY’S ASIAN VEGAN For all of you sushi lovers out there, check out Chef Kenny’s Asian Vegan. The place was full and did not let me down. I had their Dragon Roll, Rainbow Roll, and the California Roll, which seemed to be the most popular. Their Chow Mein with “chicken,” “beef,” and “shrimp” was just perfect, and I couldn’t get enough of it. The “beef” and broccoli had my taste buds on blast for one of my favorite Asian dishes; I’d forgotten how much I’ve missed it. And the Hot and Sour Soup was definitely on the spicier side, so if you’re looking for that spicy kick, absolutely try it. Thank you, Chef Kenny!

ABOUT THE AUTHOR Tess Chavez is an animal rights activist, health enthusiast, and environmentalist. Although her love of animals is the driving force for her vegan lifestyle, she’s just as passionate about the environment. She aims to combine both worlds by helping others navigate their way through all things vegan. She currently resides in Dallas, TX.

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LIFESTYLE

POWERED BY PLANTS VEGAN TENNIS STARS

by Peter Manley

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here’s no need to introduce 37-year-old Serena Williams; we’ve all heard of her amazing tennis career record. Her impressive career thus far includes 23 Grand Slam singles titles and coming in a very close second to Osaka at the 2018 US Open. Just recently, she was even named GQ Woman of the Year and featured on the magazine’s cover! Here’s what many may not have known, however: Serena is powered by plants. That’s right, she owes a good bit of her strength and energy to a vegan diet. But she’s not alone. Let’s take a look at some of the great tennis players who’ve chosen to be fueled by plants.

SERENA WILLIAMS

VENUS WILLIAMS

Serena wasn’t always vegan. However, she recently came to believe in the power of plants and the miracles they can perform in the body when her sister, Venus Williams, was unfortunately diagnosed with Sjögren’s syndrome — an autoimmune disease that can cause serious health problems, including excessive fatigue. After consulting with her doctor, Venus was recommended to follow a raw vegan diet to help her keep her symptoms at bay. To show support for her sister, Serena adopted a vegan diet as well. In an article published on Hungry Forever (https://tinyurl.com/y7jw663o), Serena said: “Every year I always do an herbal cleanse and really eat healthy for a couple weeks and really eat lots of raw greens and veggies.

From a health standpoint, I just want to be as healthy as I can be, not only for sure tennis, but for my life in general.”

As noted above, Venus Williams follows a raw vegan diet on the recommendation from her doctor after being diagnosed with Sjögren’s syndrome. Since adopting a vegan diet, Venus has fallen in love with the lifestyle. She now has fun with her diet and enjoys trying new recipes and ideas, one of her favorite recipes being celery-root soup. In an interview with Health (https://tinyurl.com/ybyaoene), Venus said: “Once I started, I fell in love with the concept of fueling your body in the best way possible. Not only does it help me on the court, but I feel like I’m doing the right thing for me.”

Venus is the second-highest-earning tennis player of all time, second only to her sister Serena.

Serena is the highest-earning tennis player of all time.

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POWERED BY PLANTS: VEGAN TENNIS STARS

NOVAK DJOKOVIC

MARTINA NAVRATILOVA

Currently ranked No. 1 in men’s singles tennis by the Associ- Now retired, Martina is known as one of the best female tenation of Tennis Professionals, 31-year-old Djokovic is a proud nis players of all time. Her amazing career (https://tinyurl.com/ vegan. In 2018 alone, he has won four singles titles, including ybnttbj7) consisted of 369 titles, a win-loss record of 2189 to the US Open and Wimbledon Championships. Djokovic’s deci- 362, and 18 Grand Slam titles. She is also known for being an avid vegan, happily sharing information about her diet and sion to switch to a vegan diet was due to health problems even being a huge supporter of PETA (https://www. that caused him to collapse mid-match on a numpeta.org). In fact, she attributes her continued sucber of occasions. After meeting with Dr. Igor BE cess to her vegan diet. Navratilova once said: Cetojevic, he learned that he could regain “Most professional athletes retire in their early his strength and avoid these collapses by SURE TO to mid-30s. I won a US Open Mixed Doufollowing a gluten-free vegan diet. He WATCH FOR bles title six weeks before my 50th birthalso removed refined sugars from his MORE VEGAN day. I also believe that my moving toward diet. a more plant-based diet was the major reaATHLETES IN OUR Djokovic owes his amazing career to his son that I was able to continue playing proMAY/JUNE VEGAN new and healthy lifestyle. He has even fessional tennis through my 40s. It made ATHLETES opened a vegan restaurant called Eqvita me mentally sharper and made it possible for ISSUE! (http://eqvitarestaurant.com) in his home me to endure the physical conditioning that is town of Monte Carlo. required to compete at that level.”

ABOUT THE AUTHOR Peter Manley is a serial entrepreneur, freelance writer/blogger, podcast host, and full-time traveler. His passion is to live a life of abundance and to help others achieve that same mindset with helpful free content and personal development coaching. He attributes his well-being and massive energy to his plant-based diet, which has helped him combat a number of health issues. Check out his website for great content on personal development, health, success, and more. http://www.operationabundance.com

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LIFESTYLE

LIVING YOUR BELIEFS IN A LIFE OF COMPASSION

by Jennifer Jones Horton

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aking the choice to live a life of compassion isn’t easy. It’s putting ethics before what’s considered the norm or standard

and exhausting to stand up for our beliefs, and it’s draining to be constantly listening and paying attention to everything happening around us.

in society, which generally sets you apart or can even make you feel like an outcast. Making these choices begins to define us in new ways, and often that definition limits us. We can become pigeonholed by labels such as “vegan,” “human rights activist,” “too outspoken,” or “crazy.” As a result, much of who we really are gets lost in battles over what we believe in. It’s hard, embarrassing, confrontational, 58

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Every day we have to make choices and adjust to new injustices and atrocities we learn about. Debate has become a regular part of my life, and I don’t even like to argue or fight. It causes stress. I am a quiet activist, and I stand up for what I believe in by choosing to live my whole life around my ethics including work, raising kids, and creating a home so they all reflect my beliefs.

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LIVING YOUR BELIEFS IN A LIFE OF COMPASSION

BREATHING IN AND BREATHING OUT, I REMIND MYSELF THAT TODAY IS A NEW DAY.

In short, I choose to live my life with compassion.

Compassion is my mission, and so my husband and I combined what we do well to create an ethical and vegan restaurant, Sanctuary Bistro.

For 12 years I have been vegan, and after 12 years, I have become tired of the commentary and the questions regarding my choices. Like the time I went to purchase a vitamin for my kids and asked the salesperson if they could direct me to the vegan options. Instead, the salesperson told me my kids could die if they were vegan. (I guess they were standing up for what they believe too.) I walked out of that store without any vitamins.

- Jennifer Jones Horton

I’ve begun to realize, if I allow myself to become jaded and less loving, I become less effective as an advocate. I have to add myself to the priority list so the burnout doesn’t take me down.

HOW I KEEP MY SPIRIT ALIVE & HEALTHY I get centered. I wake up before my kids and do a daily yoga routine to center myself. During this time, no one’s around to critique me and my choices.

There are no kids arguing with me and no customers to answer to. It’s just me in a dark room with my yoga routine streaming from my computer.

Breathing in and breathing out, I remind myself that today is a new day.

At work, I welcome people into my world of kindness. It’s opened me up for accepting more connection, love, and friendships. By being centered and available, I receive so much more positivity. This isn’t to say I don’t still lose my patience — for example, when I’ve been transferred five times on the phone and my problem is still not solved, I can begin to fall into my old, unravelling ways. But I consciously try not to let this happen.

I’m there for people, but I don’t take on their problems. I’ve always taken on others’ problems as my own. They would seep into my soul and just possess me. It was exhausting. Owning the restaurant, I learned very quickly that I had to find a way to separate others’ feelings from my own. I can feel sad for them that they are going through hard times, and I can also be happy with what’s happening for me at that moment. I can hear their criticism about my choices but not take it personally.

I have to be tough about how deeply I let others’ troubles or ideas in. I ask myself, “Is this something I agree with and need to fight for? Is this my problem to take on?” When the answer is no, I realize it’s okay to be a good friend, to listen, or even to disagree, and then take a moment to let go.

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LIVING YOUR BELIEFS IN A LIFE OF COMPASSION

thing that needs to be taken care of, and if we don’t make the time to enjoy tiny moments, we’re going to wonder where the time went. It’s as simple as taking the time for a board game, a hike, or a hug.

YOU CAN DO MORE GOOD WHEN YOU FEEL GOOD Our feelings are visible. They come out whether we want them to or not. My stressed self can’t send a calming and compassionate vibration out into the world, and so I choose to minimize stress and maximize health and happiness as much as possible in my life.

It comes down to this: The healthier you are, the more energy you have to speak up for what matters to you. The more you smile, the brighter your glow. The more you feel good about yourself, the more compassion you can give to others.

I make the most of tiny moments. Family time is limited for so many of us. My husband Barry works 70+ hours a week.

I work full-time and then take care of the kids; after they’re in bed, I work again. There’s always going to be some-

Barry and I strongly believe love and compassion start in the kitchen. To that end, we have created a cookbook to share stories of kindness, compassion, and vegan food. Enjoy our recipe on page ____ We both thank you for all the hard work and advocacy you do every day to save the animals, the people, and our planet.

ABOUT THE AUTHOR Jennifer Jones Horton is the co-owner of Sanctuary Bistro in Berkeley, CA, along with her husband, Chef Barry. She is also co-author of Sanctuary Bistro’s Recipes for Everyday Living: An Easy and Loving Approach to Gluten-Free Veganism. Born and raised in Massachusetts, she moved to California 12 years ago where she lives with her husband, two vegan children, and lots of rescue animals. She has a BA from Lesley University and an MA from Simmons College. https://www.sanctuarybistro.com

Instagram: https://www.instagram.com/sanctuarybistro

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LIFESTYLE

HOW TO AVOID DOGS BRED IN PUPPY MILLS AND HELP PUT THEM OUT OF BUSINESS

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ver the past decade, puppy mills have slowly been receiving more attention, and not just from animal rights activists. They’re making the news more often, and more documentaries — such as one titled Second Chance Dogs that tells the stories of dogs rescued from puppy mills, hoarders, and other terribly cruel conditions — are being made and shown on popular media such as Netflix and Amazon Prime.

Puppy mills especially tug on the heartstrings of many of us. We live with dogs, see them every day, love to pet them and to watch funny or cute vid-

eos of them online. So as media stories of puppy mills’ cruelty to Man’s Best Friend proliferate, more and more of us are rejecting the idea of getting our dogs from them and even from breeders. Adoption, including rescue dogs, is becoming much more popular and talked about than buying a mill-bred puppy at the local pet shop.

WHAT ARE PUPPY MILLS? A puppy mill or puppy farm is a commercial establishment that breeds dogs as quickly as possible so they can sell as many puppies as possible. These places focus on maximizing profits and reducing costs, so the dogs and puppies are not kept in good conditions. Their health isn’t a focus, either. Sick dogs are kept “in the line” along with dogs with genetic issues, which are then bred and produce puppies that are also likely to have health problems.

WHY AVOID BREEDERS? Genetic issues are also common in purebred dogs due to inbreeding or

selective breeding for desirable traits associated with these dogs. So buying a purebred dog can be very problematic both for its owner, paying the cost for its medical care, and for the dog, due to the pain and discomfort it’s forced to endure.

For example, while it’s “natural” for purebred German Shepherds to have a “desirable” sloped back, almost half of them are eventually put to sleep due to the amount of pain they suffer. Crufts is the most popular dog show in the UK, and in 2016 a German shepherd with a severely sloped back was awarded Best in Breed despite having an obviously painful gait. Due to public outcry, Crufts introduced a new health standard. Now, dogs must be able to “stand freely and unsupported in any way.”

The Kennel Club also announced they were going to deal with the problems of the breed.

If a dog watched over and cared for was entered into a dog show such as Crufts with such a terribly painful back, imagine how much worse life must be for the dogs in a puppy mill. No one’s keeping an eye on them and saying, “Take care of that one for the show.”

The goal is simply to produce ever more purebred puppies, regardless of their living conditions, so they can be sold. There’s no consideration of health or genetic issues, which results in even worse problems for the puppies as well as their eventual owners.

WHERE TO FIND THE DOG OR PUPPY YOU’RE LOOKING FOR It’s not just “mutts” and cross-breeds that end up in animal shelters. If you need a pure breed for some reason, there’s a good chance you can find it in a shelter or on a rescue site. Overall, there’s simply no reason to buy from a pet shop or breeder when there are puppies and adult dogs, purebred and otherwise, waiting in hope for new and loving homes.

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LIFESTYLE

VEGAN TIRES? HERE’S WHAT WE KNOW

W

hen it comes to cars, things become a little difficult for vegans, since it’s not exactly clear what materials and chemicals are used in their production. When it comes to tires, what makes most of them nonvegan is stearic acid, which can be derived from animal fat. (It’s also used in cosmetics and detergents that aren’t vegan.)

However, stearic acid does not need to come from animals. Companies use the animal fat because it’s cheaper to get it directly from the slaughterhouse. That way, they can either make a bigger profit or sell their tires at a lower price vs. their competition (if it’s vegan based). Stearic acid can also be derived from vegetables — but it’s slightly more expensive.

Companies don’t usually advertise which type of stearic acid they use, so it’s easy to get lost trying to find out. However, most of them do respond to emails and questions honestly, which is definitely helpful!

Michelin only uses vegetable-based stearic acid; as a result, their entire line of tires is vegan. If you have trouble finding them at a local garage or dealer, you should be able to order them online and then have them fitted, for a slightly higher price overall.

There are other vegan tires; the trouble is that their manufacturers are not very forthcoming or vocal about them.

This problem extends

beyond cars to motorbikes, scooters, and other types of bikes. However, we know the brand Kenda is entirely vegan and produces car and bike tires for road use, BMX, cross-country, and more. That makes Kenda the perfect choice for drivers, bike lovers, and competitive cyclists alike.

Hopefully, more tire manufacturers will start using vegetable-based stearic acid. When they do, we’ll let you know about it!

WELCOME TO SPRING—THE TIME OF RENEWAL—AND THE OPPORTUNITY TO UNDO IT!

By Dr. Dean Ornish

M

y favorite key on the computer is the undo button. Click!—a fresh start!

I’ve often thought, “Wouldn’t it be nice if there were an undo button for our health as well?”

Well, now there is!

This is the era of lifestyle medicine: that is, using simple yet powerful lifestyle changes to reverse—undo!—the progression of the most common chronic diseases as well as to help prevent them.

For more than four decades, I have directed a series of randomized, controlled trials and demonstration projects proving, for the first time, that the radically-simple lifestyle medicine program described in this new book can often reverse the progression of many of the most common, costly, and disabling chronic diseases—often in just a few weeks or even less—at any age! These include:

We’ve used high-tech, state-of-the-art scientific measures to prove the power of this low-tech lifestyle medicine intervention. A panel of independent experts from U.S. News & World Report rated “The Ornish Diet is #1 for Heart Health” for eight years from 2011-2019.

Our bodies often have a remarkable capacity to begin healing, and much more quickly than we had once believed, when we work at this causal level of the lifestyle choices we make each day.

For example, under their doctor’s supervision, many people are able to reduce or even discontinue medications to lower their cholesterol, blood pressure, or blood sugar they thought they would have to take forever. Some patients with heart disease so severe they were told they needed to undergo a heart transplant improved so much in only nine weeks that they no longer needed one.

Our program has four major components:

• Reversing even severe coronary heart disease

• A whole foods, vegan plant-based diet

• Reversing type 2 diabetes

• Moderate exercise

• Reversing, slowing, or stopping the progression of early-stage prostate cancer

• Stress management techniques • Love, social support and intimacy

• Reversing high blood pressure • Reversing elevated cholesterol levels • Reversing obesity • Reversing some types of early-stage dementia • Reversing some autoimmune conditions • Reversing emotional depression and anxiety • Reversing aging at a cellular level.

These findings are giving millions of people new hope and new choices.

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In short: eat well, move more, stress less, love more.

That’s it. Boom!

Medicare and most major insurance companies are now covering our program for reversing heart disease. Some of these are also covering it for reversing type 2 diabetes, high blood pressure, obesity, and elevated cholesterol levels. We’re creating a new paradigm of health care by providing better care to more people at lower cost—and the only side-effects are good ones. https://www.ornish.com

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WORDS TO LIVE BY

Photo by Sammantha Fisher

"ALL CREATURES ARE DESERVING OF A LIFE FREE FROM FEAR AND PAIN." -Maura Cummings, Founder of the Farmhouse Sanctuary

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The vegan fashion revolution is on the rise, inspiring designers, stimulating creativity, and saving animals as well as in many cases, the environment. Check out some of the latest trends, timeless pieces, and the up-and-coming innovation of vegan products.

STYLE & BEAUTY

Ethical Fashion

Ethical Fashion

by Sruti Raman Veganism is not just about the food we eat or buying cruelty-free beauty products. Fashionistas and influencers on Instagram are changing that stereotype with the help of the brands you’re going to read about in this article. As a vegan fashion influencer, I am grateful to live in London, because it is one of the most vegan-friendly cities in the world, especially when it comes to vegan fashion. Living here allows me to collaborate with many amazing vegan brands to create meaningful content. Some brands that are vegan-based are Stella McCartney, Labante London, Votch, Wilby, and more.

Vegan fashion is officially a movement that is growing into a multi-million-dollar industry. People always ask me, "Why vegan fashion?" It is because I believe animals need their skin more than I need a bag or shoes. Each animal is beautiful and unique and deserves to live a full and happy life freely. People are becoming more aware and forward thinking in their approach to their wardrobe and the accessories they invest in.

Let’s get straight into some of my favorite vegan labels for handbags and shoes. These brands deliver quality and style and are making it very accessible to shop in their beautiful online stores.

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STYLE & BEAUTY

Matt & Nat One of my all-time favorite brands is Montreal-based Matt & Nat. Manny, the founder, has become a good friend of mine and is such a talented and humble individual. I have learned so much from him in our conversations, which are always full of inspiring content. Since 1995, he has continued to explore new ways to remain sustainable and eco-friendly by beautifully crafting products such as handbags using vegan leather.

The gorgeous BINI is a cylindrical bucket bag with adjustable straps that comes in a variety of colors: Black, Chili (brown), Charcoal (muted gray), Emerald (green), Rio (burgundy), and Shine (burnt yellow). I personally love the color Rio because it is a perfect base for spring. Additionally, the shape of this bag is both chic and classic. The bucket bag is proving to have some serious staying power.

Their TAMINDA ankle boots are a must-have in the color black. I highly recommend making these boots a staple piece in your closet, since seasonality has no say in when you wear them. You won’t regret this investment, since you are likely to wear them over and over again. Go check them out, you’ll thank me later.

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LaBante London LaBante London is an all-vegan luxury brand that has handbags, wallets, sunglasses, and jewelry. I was recently part of their “Wear It Like You Own It!� campaign, which allowed me to show my love and support for animals and our planet. It also helped me to be a part of the change I want to see in the world through supporting such a brand. I personally know the owner, Vanita Bagri, and she is absolutely amazing! I admire her vision and hope to carry out more collaborations with her in the future.

The Aricia Black Carryall bag by LaBante London is next on the list of must-have vegan bags. LaBante London is a brand that represents love of animals, fashion, and the planet. I personally own the Aricia bag, and it, too, acts as a timeless and classic staple. It is the perfect day bag, and I love the gold hardware details. This handbag has been my ongoing companion for several months.

Beyond Skin As much as I love classic bags and shoes, I do also love investing in key pieces that are on trend and spice things up. Snake print is the latest craze, and I love the LULU FAUX SNAKESKIN VEGAN ANKLE BOOTS by Beyond Skin. I style them with black skinny jeans and an oversized sweater. Beyond Skin is a vegan and cruelty-free British luxury designer.

They specialize in footwear made from a selection of sustainable materials.

STYLE & BEAUTY

OSIER Last, but certainly not least on the list, is the perfect travel bag: the De Pijp bucket bag by OSIER. This brand believes in sustainable, timeless, and ethical design. All of their products are designed and hand manufactured in Europe with the finest vegan materials. De Pijp is a perfect travel essential. The minimalist design of this bag is to die for, and the size is perfect. I can fit in all of my essentials without ever worrying about the bag’s getting too heavy.

And there you have it, some wonderful spring essentials that support the amazing movement of ethical fashion. Let us be kind to animals and love our planet by continuing to purchase sustainable and compassionate pieces from brands that line up with our core beliefs. If you would like to further your support to a donation-worthy cause, please check out the Love and Blossoms Foundation. It is my personal-passion project that offers painting and English classes to children and provides food and water to stray dogs on the streets of Delhi, India.

Peace, Love, and Happiness, Sruti Raman @l.o.v.e_and_b.l.o.s.s.o.m.s http://www.loveandblossoms.fashion

ABOUT THE AUTHOR Sruti Raman is from India and currently living in beautiful London. She has been given the Best Dressed Vegan Award by PETA. Her blog, Love and Blossoms, is devoted to vegan, cruelty-free fashion and lifestyle. Her love for life, animals, and travel inspired her to start the blog. She hopes to encourage others to do a little bit to make the world a better place.

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STYLE & BEAUTY

ABOUT THE AUTHOR Noa Ben-Moshe is the woman behind Style with a Smile: an award-winning vegan fashion, beauty, lifestyle, and travel blog. “In my blog, I want to show that all the beautiful things in life are already cruelty free and that we can still enjoy life, dress well, travel the world, and have so much fun without hurting other beings — all in a very positive, approachable way.”

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STEAL HER STYLE

Steal Her Style

by Noa Ben-Moshe Spring is just around the corner, and I couldn’t be more excited!

I’m definably a spring girl at heart: a lover of romantic vibes, blooming flowers, and, of course, beautiful and flowing floral dresses. This attire is basically my uniform during the spring and summer months.

Before welcoming spring, though, I have to say goodbye to my beloved wool-free berets, vegan boots, trench coat, and hot chocolate, which were very much loved this winter. Don’t get me wrong: I love winter, but the change of seasons is always exciting for me and gives me the opportunity to switch things up again!

My featured look is a midi floral dress that I purchased years ago, but there are many beautiful dresses out there that you can use as an alternative. I added a pair of sustainable and ethically made vegan sandals by the brand Love Sofie and topped it off with a rounded bag by Matt & Nat, which I think is timeless and will be a staple piece for anyone’s classic collection.

If you are an avid reader of my blog, you know it is all about vegan fashion, beauty, and lifestyle. I’ve been vegan for almost six years and couldn’t be any happier about it. There are many amazing vegan brands out there, and my mission is to share with everyone that, in order to dress well, look good, and enjoy life, there’s no need to harm any other beings. That’s why I don’t wear, eat, or use any products that resulted from the harming of animals.

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Style & Beauty

My “Go-To” Spring Look

STEAL HER STYLE

Natural Beauty I use 100% vegan and cruelty-free skincare and makeup products. And because there are so many options to choose from, there is neither need nor excuse to keep supporting cruel brands. In addition, I always check the ingredients, as I’m a huge believer in the power of non-toxic, natural products.

Skincare A good complexion starts with good vegan nutrition, but good skincare is just as key. I take my skincare very seriously, and if you ask me, I like skincare a bit more than makeup. I always use a good face wash that changes from time to time, but my favorites so far are a “sweet beetroot soap” that is made locally here in Or Yehuda, Israel, and the Lavera 3-in-1 face wash, which is not only a face wash but an all-in-one peeling mask. It doesn’t have a very pleasing smell, but it does the trick for me. In the winter season, I use more oils and thicker moisturizers, like the OSEA essential hydrating oil; during the spring I prefer lighter ones, like the Lavera Face Moisturizer for sensitive skin.

Makeup I typically go light on the makeup as I am into more of a natural and effortless “no-makeup makeup” look. I rarely, if ever, wear foundation: I use concealer for any spots that need some light coverage and I am good to go. I like to finish out my look with some lipstick, bronzer, and mascara. For this featured look, I used the Lavera concealer, mascara, mineral sun bronzer, and their champagne eye shadow for a little bit of color.

I discovered this brand on a trip to Berlin in March of last year and remain a fan. Lavera is a good-quality, affordable, and all-natural brand. To complete my look, I used the Alverde cream highlighter for a natural, mild glow.

I wish you all a beautiful spring — it is your time to bloom!

XOXO, Noa @style.withasmile https://stylewithasmile.co

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STEAL HER STYLE

natural and effortless

little bit of color

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STYLE & BEAUTY

True Beauty

by Sharon McRae

T

his month, I had the opportunity to try a few new products from some less well-known vegan lines that I’m excited to share!

First up is Petal.Leaf.Root by Just the Goods Facial Cleansing Grains. This dry powder is a great alternative to soap for gently washing normal/sensitive skin, and it contains some very effective ingredients: Kaolin clay helps to absorb accumulated oil and dirt from pores, while nutrient-rich shavegrass helps to form collagen in the body. It also contains soothing ingredients like bisabolol, the active ingredient in chamomile, and marshmallow root.

Since it’s in powder form, it’s very convenient for travel, and you can customize the thickness of the paste by adding varying amounts of water.

I like to shake a small amount into my palm and add a little warm water, then mix with my finger and massage it into my skin. I find that it does remove most, if not all, of my makeup, and just to be sure, I use a little rosewater toner afterwards to take care of any remaining traces I may have missed. I love that it’s one less liquid product that I need for travel, but I really enjoy using it at home, too. Looking forward to experimenting with more products in this line!

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Next is the Kosmatology Lotion Bar. My mind is definitely on travel this month, as I have some trips planned for the spring/ summer. I was so excited to find this great product that will also be easy to pack in my carry-on. Kosmatology Lotion bars are packaged just like deodorant sticks, with a roll-up applicator. They go on smooth and creamy, and I’m amazed at how soft they leave my skin! The directions say to apply to damp skin, so that you are supplying the water component that is in traditional lotions and seals in the moisture.

They contain no parabens or petroleum and, of course, no animal-derived ingredients or animal testing is involved in their production.

They come in a variety of scents, which are derived solely from essential oils: Botanical Bliss, Goody-Goody Grapefruit, Herbal Fresh, Spruce’d Up (a more masculine scent) and, if you don’t like scent, Free & Clear. You can refer to their website to see a complete description of the beneficial aspects of each scent. My favorite so far is the Goody-Goody Grapefruit, as I find it very refreshing in the morning and it really does perk up my mood. The great thing is that they come in mini sizes too, so you can throw one in your purse to soothe dry hands and lips!

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Wrapping up, I recently read a blurb about Pai Skincare Head to Toe Hero Buriti Balm, and I just knew I had to try it. I’m so glad I did, because now I never want to be without it! This small tube (1.7 fl. oz.) fits easily in my purse or carry-on. I love that a little goes a long way with this balm and that it can be used as both a hand cream and a lip balm or on any dry patches elsewhere. It’s very thick but contains no lanolin, beeswax, or petroleum, and it’s not at all sticky or greasy.

I found it a little difficult to squeeze out the first few times I used it, but now that it’s softened, I have to be careful not to use too much. It smells faintly of vanilla, which is very pleasant. I’ve been using it at bedtime on my hands and lips, and even throughout the winter, my skin stayed soft and well hydrated. This one’s a keeper!

Sharon @healthyvegcoach http://eatwell-staywell.com

ABOUT THE AUTHOR Sharon McRae is a wife and mother of three teens as well as a certified health coach and PCRM Food for Life instructor, residing in Columbia, MD. She has been adopting and applying principles of health and nutrition in her own life for more than three decades. She became a health coach to fulfill her passion of helping others take control of their health by making better lifestyle choices and adapting a whole food, plant-based vegan diet.

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STYLE & BEAUTY

LAY OFF THE LEATHER!

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LAY OFF THE LEATHER!

by Noli Vinca The myth that leather is environmentally friendly remains very prevalent today — and it’s killing our planet. You’ve probably heard that leather should be considered “okay” because it’s “just a by-product of meat” (which isn’t completely true, but that’s not our focus today). In fact, the requirements to produce leather result in many negatives for the environment, for non-target animals as well as those used for leather making, and for the people who produce it.

The Leather-Making Process Leather is made from animal skin, which would naturally decompose; however, chemicals to stop this process are used now. These chemicals are very harmful to both humans and animals, so they need to be disposed of carefully after use. Companies don’t like this, because it makes producing leather more expensive, so they set up production in countries with no or limited laws on waste disposal. As a result, after use the chemicals are dumped into water surrounding the tanneries. From there, they contaminate not only the water but also the soil and ecosystem.

This is done in countries where people rely on their local water reserves heavily for food as well as water for household use. So the production of leather is harmful to the environment and poses serious health risks to workers and locals, even causing needless deaths. It’s unfortunate that so many who purchase leather products do it without realizing the repercussions.

But the leather-making process doesn’t only leave a hazardous eco-footprint; it also leaves traces on living creatures. Many of the people inclined to think that leather is simply a by-product of the food industry don’t think about the effect its production has on the animals sacrificed to make it. But the leather-making process doesn’t only leave a hazardous eco-footprint; it also leaves traces on living creatures. Many of the people inclined to think that leather is simply a by-product of the food industry don’t think about the effect its production has on the animals sacrificed to make it.

Often, to keep costs as low as possible, leather production is moved to places where it is cheaper to keep the animals, such as China, Bangladesh, and India. These countries tend to have limited laws (or laws that are not properly enforced) concerning animal abuse, waste disposal, and working conditions.

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LAY OFF THE LEATHER

Clever (and Kind) Alternatives There are some amazing brands and companies that sell products made from vegan leather. These range from the well-known luxury labels, to new and upcoming companies that are entirely vegan, all the way to unsuspecting department stores.

Leather alternatives are not only ethical but sustainable as well. Here are some you may be hearing about soon: • Muskin (mushroom leather) • Piñatex (pineapple leather) • Cork leather • Recycled rubber • Waxed cotton • Coolstone leather (sew-able slate stone) • Tree bark leather • Frumat leather (apple fibers) • The hana plant (agave plant) • Teakwood leaves If you’re interested in learning more about the ways leather production can harm people and the environment, click below to view a short documentary.

CLICK HERE TO LEARN MORE

Toxic Tanneries Poisoning Workers in Bangladesh

Noli Vinca

ABOUT THE AUTHOR Noli Vinca is the Associate Style Editor at VEGWORLD Magazine. He has always been into health and fitness and decided to take his health to the next level by becoming vegan. He hopes to help pioneer the movement for vegan men not only in food, health, and wellness but to broaden the style and self-care regiment as well. He currently resides in Dallas, TX.

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STYLE & BEAUTY

BEAUTY CLAIMS FOR COLLAGEN WHAT A VEGAN NEEDS TO KNOW

by Courtney Garza

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BEAUTY CLAIMS FOR COLLAGEN

I

f you’re into health and wellness at all, then you’ve probably seen the buzzword “collagen” pop up a time or two, or maybe 100 or more…

There’s no doubt that the craze for collagen is everywhere, from the fitness industry to the beauty industry. It’s estimated that Americans will spend over $100 million on collagen supplements in 2018, making it one of the fastest-growing segments according to market research firm Nutrition Business Journal.

But why is this substance so coveted? Or, better question, what is it, exactly?

As we age, the fibrous protein in our skin known as collagen degrades, allowing wrinkles to form. Beauty care companies, marketing their collage-containing products as the answer to reversing this process, claim that just a smear of collagen on our skin can take years off our faces.

As we’ll see, that claim is somewhat questionable. But for vegans, the issue is much more concerning.

LOOKING BEYOND THE BEAUTY CLAIMS Collagen is extracted from marine or bovine sources, then added to cosmetic and even protein formulas for beauty purposes. There’s even a new line called Natural Collagen Inventia that claims to harness the essential function of collagen within … wait for it … a biologically active collagen-retaining triple-helix derived from the skins of freshwater planktonophagous fish! Got that? (It took me awhile, too.)

What many of the companies that have been so quick to jump on the bandwagon refuse to address are the animals that are harmed to produce this “beauty elixir.” Traditional collagen supplements are made from a processed form of gelatin that comes from animal cartilage, bones, and hides.

What’s more, the very legitimacy of collagen as a health supplement is questionable, since gelatin is a key ingredient in a number of processed foods, such as marshmallows.

A VEGAN SOLUTION WE (AND THE ANIMALS) CAN LIVE WITH Fortunately, we can now turn to companies like PlantFusion which practice “conscious capitalism,” speaking out against harming animals and making a product for enlightened health enthusiasts to use.

“The problem is that eating collagen in food or supplements will not directly produce collagen in the body. Just like eating brains won’t make you smarter,” says Phil Vigeant, PlantFusion co-founder and CEO. “PlantFusion’s Complete Plant Collagen Builder does not contain animal collagen but instead works by fueling your body’s own natural ability to produce collagen. This makes it different from everything else on the market.”

Products like these do more than help to build essential nutrients in our bodies in a healthier and more sustainable way: They also completely cut out the need for any animals to be harmed. Complete Plant Collagen Builder, with a blend of plant proteins and the amino acids proline and glycine plus amla fruit extract, hydrates collagen in the body with a plant-based oil called Ceramocides™ that contributes to the complex process of collagen production.

“We started to build a following of people that are fired up after being enlightened about the harmful ways that their whey or other various supplements were made,” says Chris Young, Brand Manager, “so PlantFusion was created to meet their needs. We’ve found if you want to make an impact, you have to have a solution. We are leading with what we do [in nutrition] with this new product, to contribute to the cause.”

PlantFusion has also teamed up with an activism organization, Compassion Over Killing, to spread the word about this exciting product, coming to the market soon.

PlantFusion Complete Plant Collagen Builder was released last month in Whole Foods and on Amazon. Follow along on the Plant Fusion website for product updates and more info on plant collagen.

ABOUT THE AUTHOR Courtney Garza is a vegan entrepreneur, foodie, fitness enthusiast, and world traveler. She co-founded Sprinkles Creative Social Media Agency that manages and helps promote sustainable, conscious brands throughout the Dallas, TX region.

Always looking for more colorful and inviting ways to help others go vegan, Courtney is constantly collaborating with likeminded individuals and companies to make the world a healthier place.

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H E A LT H

CODE BLUE IN NYC V

EGWORLD Editor Amy Cowan interviews writer Tyler McKinley about his recent NYC experience at the showing of the highly acclaimed film Code Blue, which explores the food industry’s connections with some of our most prevalent diseases and proposes Lifestyle Medicine as part of the solution. Tyler talks about his evening with the film’s producer, Marshia Machado, and featured physician, Dr. Saray Stancic, who’s living with MS and fighting it in part with a plantbased diet regimen.

VW: Tyler, Dr. Saray Stancic was interviewed for a piece in VEGWORLD last year, and she shared that, as she learned more about the lack of good resources for treating her own MS, she found herself on a journey to help as many others as possible. It was on this journey that she encountered filmmaker Marcia Machado, and the two have created this wonderful film together. As you watched the film for the first time, what did you learn about strides that have been made?

Tyler: There’s a much bigger push now, in communities large and small, to help spread the awareness of lifestyle medicine and a plant-based diet.

Dr. Ana Negron in Pennsylvania cooks for members of the community to show how accessible a plant-based diet is. She provides “prescriptions” for food to families each week that are redeemable at a mobile food market.

Also, the students of Rutgers and South Carolina-Greenville are engaging with the community by planting edible gardens and teaching plant nutrition at the same time, and they’re organizing events with doctors so that people see doctors somewhere other than the sterile environment of the hospital.

VW: The programs you mention are an impressive step in the right direction. I wonder how many other institutions will follow suit and, for that matter, when it will become accepted in mainstream society to have doctors with new voices.

Tyler: Dr. Stancic and Marcia Machado, Code Blue’s producer and director, discussed the effort they were making to get the film screened in every university with a medical program. This has the possibility of spreading the teachings of Lifestyle Medicine and a plant-based diet like wildfire!

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“THE DOCTOR OF THE FUTURE WILL NO LONGER TREAT THE HUMAN FRAME WITH DRUGS, BUT RATHER WILL CURE AND PREVENT DISEASE WITH NUTRITION.” – Thomas Edison Dr. Jennifer Trilk, Associate Professor at the University of South Carolina School of Medicine Greenville, has already implemented a Lifestyle Medicine core curriculum there, a great example for all our medical schools.

This is a huge step towards getting lifestyle medicine in the mainstream so the stigma behind it and plant-based eating can be washed away. (Dr. Trilk noted in the Q&A that tobacco wasn’t mentioned on medical exams for students until after a 10-year campaign, and obesity wasn’t labeled a disease until after a 5-year campaign.)

Change is definitely coming, and I believe it’s coming quicker than we think.

VW: Reflecting on the experience as a whole, what was the most intriguing thing you remember about the Code Blue showing?

“facts” that are being pushed by big pharma, the meat/dairy industry, and the entities that support their agenda.

We’re fed this information on a daily basis, but unless we look through reality without our rose-tinted glasses, we won’t see the humor … or lack thereof … in the situation.

VW: That does sound surreal. It’s certainly interesting to watch as doctors in our society grapple with these facts and how to handle them, given the pressures that are put on our medical industry, because at times that seems to be what it’s become, an industry. And yet, doctors are individuals, too. Mothers, fathers, sons, and daughters, and they want to know the truth about what science is really saying about our health so they can also protect themselves and their families.

Tyler: Doctors are just like us. They don’t have access to a special pill that keeps them 100% healthy. In Code Blue, Dr. Stancic teaches what she’s done to help combat her MS to other doctors and patients alike. It’s near-im-

Tyler: It’s surreal to be in a room full of doctors and to hear them laugh when absurd “facts” come on the screen,

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CODE BLUE IN NYC

keep this switch flipped off. About 150 minutes of exercise a week is all we need to be in good health. That’s only 21.5 minutes a day. Of course, a plantbased diet will aid in this good health; it’s really as simple as that.

VW: After viewing Code Blue, what are you most excited about for the future?

FUN FACT: Dr. Saray Stancic and Marcia Machado met in their daughters' elementry school class. possible to discredit this kind of development when there’s more than one success story; there are several patients that had their MS pains and symptoms nearly vanish so they can live their lives as they normally would. What’s even more enlightening is that her teachings and influences reached Dr. Amy Kauffman, whom Dr. Stancic treated for ulcerative colitis with the same teachings and who is now working towards certification in Lifestyle Medicine.

Not only are diet and exercise discussed in the lifestyle medicine field but also yoga and meditation, as integral components. As someone who practices both, it’s good to see that lifestyle medicine is no longer frowned upon and is now talked about as a legitimate solution to combat MS symptoms.

Here’s another example: I was able to meet a former patient of Dr. Stancic’s,

Kelly Broelmann. She’d been diagnosed with MS and was contemplating what she was going to do next. Then she met Dr. Stancic, and the rest is history. It was such a humbling experience to not only be with one person who’s reversed MS symptoms, Dr. Stancic, but two. Some tears were definitely shed.

VW: I recall the day I met you in Dallas.

You were coming from a yoga class, so I’m sure you enjoyed that! What else have you learned that you were able to relate to your own health?

Tyler: When I began my journey into veganism, my mother told me that high cholesterol was in our genes and that there was nothing I could do about it. Dr. Stancic mentions and proves that genes are like an on-off switch that, with the proper lifestyle (food, exercise, personal care), can

Tyler: There are several bills introduced in Congress that, if signed, will make drastic changes in the way we look at lifestyle medicine and a plant-based lifestyle. One is the PHIT Act, which allows insurance holders to use pre-tax medical accounts to pay the expenses of physical activity.

This gives adults and their children an incentive to be active and healthy without worrying about the cost. Another act is the ENRICH Act, which aims to provide federal grants to introduce nutrition into the curriculum of medical schools across the U.S. This will help de-emphasize the focus on disease treatment and instead teach the necessary skills of disease prevention through a plant-based diet, with plenty of self-care on the side.

It’s also great to see every generation taking part in this movement. Making major life changes is difficult, and for some who’ve been accustomed to eating animal products for decades, it’s good to see so many making this decision for their health. Maybe from this, as I did, they will grow compassionate about our animal companions well-being and the environment that we all hold so dear. But for now, let’s all get healthy!

VW: Thank you, Tyler. I’m sure we are both excited for our readers to see Code Blue for themselves!

ABOUT THE AUTHOR Tyler McKinley resides in New York City and holds a bachelor’s degree in Landscape Architecture from Texas Tech University.

He began his plant-based journey in the summer of 2017 and has since become passionate about zero waste practices to help the environment even more. He enjoys informing people about the benefits of a plant-based lifestyle through random encounters and volunteer efforts in his community.

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THE BASIS OF ALL ANIMAL RIGHTS SHOULD BE THE GOLDEN RULE: WE SHOULD TREAT THEM AS WE WOULD WISH THEM TO TREAT US, WERE ANY OTHER SPECIES IN OUR DOMINANT POSITION." - Christine Stevens, Conservationist and Animal Rights Activist

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A BEGINNER’S GUIDE TO HOW TO PLANT A GARDEN

by Emily Folk

Photo by Mary Garrett

W

hen warm weather starts to come back, everyone wants to get outside again. There’s so much you can start doing in the spring that you can’t do when it’s cold outside! Gardeners from all over the world start buzzing around their plants when the sun comes out, and you may have gotten the itch to join them this year.

If you’ve never had a garden before, starting out might be intimidating, but don’t let that stop you from chasing your dreams. Read a beginner’s guide to how to plant a garden so you’ll feel more confident that you know what to do. Once you plan out and begin working on your garden plot, you’ll be well on your way to having a beautiful, successful garden in your own backyard.

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1

FIGURE OUT WHERE YOU’LL GROW YOUR PLANTS

Even if your garden would look great on that sloping hill on the side of your home, that might not be the best place for it. Think about which parts of your yard typically get sunlight. Are there other parts that get flooded if it rains? Where you grow your plants is a crucial element to their success. You’ll want to choose a spot that won’t get flooded out with each rain, trampled by people enjoying your yard, or baked in the constantly hot summer sun.

2

DOUBLE-CHECK THAT YOU HAVE PERMISSION

You may have bought your house, but that doesn’t mean you can necessarily do whatever you want with it. If you pay fees to the Homeowners Association (HOA), you’ll want to check the rules regarding your neighborhood. Some places aren’t allowed to grow gardens, because the HOA wants all the homes to have the same, cleaned-up look. Doing a little research about this could save you from being stuck with a major fine (https://tinyurl.com/y83sj9ge).

3

WORK OUT A BUDGET

As with any big project, you’ll want to go into gardening knowing what your budget is. You’ll need the basic things, like seeds and soil-care formulas, but you’ll also need tools. If you don’t have a shovel, a hoe, clippers, and other garden maintenance equipment, you should look up what you’ll need. It’s easy to garden on a beginner’s budget, as long as you think ahead about what you’re going to grow and what those plants could need (https://tinyurl.com/y7z3lzn7).

4

HOW TO PLANT A GARDEN USING PLANTING ZONES

Something that new gardeners typically don’t know is that the entire country has been mapped out into planting zones. It’s important to read all about planting zones (https://tinyurl.com/y9skte4p) because they affect what can grow in your area, and the information provides guidance on how to grow your plants with the least amount of effort. Each zone designates plants based on how well they’ll grow in its climate conditions.

Reading about your own zone will help you decide how to plant a garden for optimal production.

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A BEGINNER’S GUIDE TO HOW TO PLANT A GARDEN

5

NARROW DOWN YOUR PLANT OPTIONS

6

PREPARE YOUR SOIL

Knowing what zone you live in will also help you figure out what kinds of plants you can grow. Vegetable gardens are great, because you really feel that sense of reward once harvest season comes. Keep in mind that it’s better to start your first garden with fewer plants than with more, just so you can get the hang of it and really learn to sense each of your plants’ needs. Figure out two or three vegetables you’d like to try to grow and stick with them.

There’ll always be time next year to add more variety to your garden and try something new.

How you prepare your soil for planting (https://tinyurl.com/ycpwd7ht) depends on your budget for both your money and your time. It’s always best to add a little extra nutrition into the soil, so your easiest option is to learn how to compost (https://tinyurl.com/ybvlspl).

This can be done at very little cost in your own backyard, so you never need to go buy heavy bags of manure and load them into your car.

The easiest way to start composting is using natural waste from your everyday life. You can compost fruit and vegetable peels, teabags, grass cuttings, or branches from pruned bushes. Fallen leaves can provide items that are slow to rot and provide important nutrients. If you own a pet, its refuse can also provide nutrients to your compost.

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7

BUILD SOME PROTECTION

You might think your garden will be fine after being planted, because you’ve never noticed small animals eating plants in your backyard. Once your vegetable garden is growing, that’ll be much different! Build some protection around your garden by installing a fence. You can build one out of wood or get wire fencing and zip-tie mesh to it to prevent small animals from squeezing through. Use whatever works best for your budget and the way you want your garden to look.

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8

WRITE DOWN YOUR PLANTS’ SCHEDULES

After a while, you’re going to get caught up with life again, and your garden will stop being your first priority. That’s when it’s easy to forget what your plants need and when. Write down how much watering and sun your plants need in a place where you’ll see it often, such as on a kitchen cabinet or in your planner. You might get used to your garden routine later on, but as you’re getting started, you’ll be glad for some written help to remember everything you need to do.

9

GET TO PLANTING!

Once you’ve gotten your soil prepped and bought your seeds, it’s time to get planting! Make a big afternoon out of it by playing your favorite music while you garden. Invite friends over to help if you’ll be planting a lot, and then when you’re done, you can decorate your garden space! Traditional things like bird baths always look great, and you can go more eccentric by adding a lounge area near your plants or rustic pieces from thrift stores.

10

GROW WITH YOUR GARDEN

Gardening isn’t just about learning how to raise plants. It’s also a process of growing your character. As you continue to care for your garden, you’ll notice that you learn about yourself and ways you work. Gardening promotes peace and self-care; you’ll find yourself paying just as much attention to your own needs as to your plants’ as time goes on.

Learning how to plant a garden doesn’t have to be a difficult challenge. If you think things through, the whole process will seem like a breeze. Have fun researching what plants grow best in your planting zone and how you can take care of them. You’ll find that gardening is more rewarding than you ever realized, so get your dreams started this spring, and you’ll have that beautiful garden bursting with life in no time.

ABOUT THE AUTHOR Emily Folk is a sustainability and wellness blogger who advocates making choices to help you and the planet each day. You can read more of her work on her blog, https://conservationfolks.com.

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JUST S H E A LT H

“JUST SAY NO”

ARE WE LIVING ALL ITS MEANINGS?

by Christy Aguillard

I

n the 1980s, “Just Say No” was an American catchphrase derived from the government’s attempt to crack down on drugs. Nancy Reagan started the “Just Say No” campaign to encourage kids to have a ready response if someone approached them with drugs.

She taught that it was an easy way to resist drugs: Just be ready to say “No!” I remember learning this in elementary school, sitting through classes and assemblies learning that drugs were bad for our bodies, and we needed to just say, “No!” and walk away. I vividly remember deciding that I would never put my body through the dangers of drugs and committing to saying “No!”

As I reflect on those messages that I heard as a child and now watch my own children responding to them, I’m thankful that these dangers are still taught in our schools. At the same time, however, it has made me more aware of the other, less often recognized, “drugs” that are not discussed in our schools. I think of how often we take our families to all-you-can-eat buffets or order items with “endless” refills. I now cringe at the thought of how we reward our kids in school with pizza parties and ice cream sundaes, and how the cafeteria walls are covered in “Got Milk?” posters.

Funny how things have come full circle, with my kids in middle school and high school participating in Red Ribbon Week. It’s a campaign taught to our students about staying drug and alcohol free: a week of assemblies, lessons, and fun-theme dress-up days devoted to educating our kids and helping them to say “No!” My kids love Red Ribbon Week. They have a week off from wearing school uniforms, and they can dress up in Halloween costumes, to show that drugs are “scary,” or dress in camouflage and “make drugs disappear.”

As a parent, I appreciate the creativity and thought put into educating my kids on the dangers of drug and alcohol abuse. I have watched them both graduate from D.A.R.E. programs at their schools, saying a pledge and committing to staying drug, alcohol, and tobacco free, just as I did many years ago. That is a great feeling for a parent, no doubt!

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How have we let these dangerous substances infiltrate our schools? Maybe the better question is: How have we not educated our children on the dangers of meat and dairy products in our schools, our churches, and our homes?

As a children’s pastor, I spend many hours a week preparing lessons to teach kids about things such as kindness, generosity, cooperation, and self-control. I teach about how important it is to keep good thoughts, actions, and practices as a daily part of our lives. I also teach the importance of keeping our bodies (“temples”) healthy. So yes, I’m talking to myself here … and asking myself how I could have left the other dangerous topics out all these years?

It’s simple. I was not educated on the dangers of meat and dairy as a child. There wasn’t an assembly, an awareness week with dress-up days, or even an old VHS tape

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SAY NO! "JUST SAY NO"

with terrible acting and cheesy graphics that shared the dangers of these foods. My church leaders didn’t talk about it; in fact, we had more pizza parties and potluck dinners than I can count. A glass of milk was served with every meal at home, along with a meat option as the centerpiece of the plate. I honestly had no idea that meat and dairy were just as harmful to me as the drugs, alcohol, and tobacco I had pledged to say “No!” to so many years ago.

Let’s put this into perspective right now. It’s certainly a good idea to teach our kids to stay away from drugs, tobacco, and alcohol products, especially since these are known to cause cancer in humans and labeled as carcinogens. It blows my mind that processed meat has also been classified as a carcinogen — yet we serve this to our kids weekly, if not daily. These products are served in our school cafeterias, and our kids are encouraged to eat them for their daily protein. How is this possible? We have “awareness weeks” for so many things; why not teach our kids about the dangers of things that are readily available and offered to them everywhere they go?

I have been vegan for a little over two years now, and there is not a day that goes by that I don’t wish I’d been educated on these dangers before I made the switch to take meat and dairy out of my home. The last thing I made my dad for lunch before he died of cancer was none other than a big ole bacon sandwich. Did you hear me? A freaking bacon sandwich filled with processed meat!

This haunts me every day! How did I not know I was feeding into my dad’s cancer cells? Why did our doctor not tell us about foods that would help his body instead of harming him?

Seriously, how did I not know this? I listened to the dangers of drugs at school, I went to church every week, and I committed my life to helping others in many other aspects. How did I miss this? The answer again is simple. Unfortunately, I was not educated on the dangers of meat and dairy and the ways they can enhance and even cause many dangerous diseases.

I am so thankful I know now. I can’t close my eyes and pretend these dangers don’t exist anymore. Join with me to spread the news. Share it with everyone — text your friends, post it on social media, maybe even scream it out loud. We must educate our kids, friends, and neighbors. Tell them what you know and help them see that at the end of the day, everything we do either helps or hurts our health.

Here’s a good question to ask about anything before it goes in your mouth and into your body: Is this thing I’m putting in my mouth going to make me better? If the answer is “No,” then I encourage you to just say it: “No!” When you do, you’ll be on your way to saying “Yes” to better health, not only for yourself but also for those around you who will see, and hopefully follow, your good example.

ABOUT THE AUTHOR Christy Aguillard was born and raised in Oil City, LA. She’s a Southern girl through and through. She attended Louisiana Tech University (Go Dawgs) and graduated with a Bachelor of Arts in 1998. Then, she attended Southwestern Baptist Theological Seminary and graduated with a Master of Arts in Christian Education in 2001.

Christy has served in Preschool/Children’s ministry in churches in Louisiana and Texas for 19 years. Currently, she is the Preschool and Children’s Pastor at The Simple Church in Shreveport, Louisiana. Recently, Christy and her husband, David, began eating a Whole Foods, Plant-Based Diet. They love the new diet and try to help friends and family understand this way of life (and that they don’t just eat lettuce). In their home, they lead a plant-based life group through their church.

She married David in 1999 and they have two beautiful daughters, Taylor Anne (15) and Hilary (12), who have slowly adapted to the new lifestyle (even kids/teenagers can do it). They have chosen to live this way because they love their family and want to be around with them for a long time. The Aguillards like to take day trips, go to amusement parks, and find plant-based restaurants they can try while on their trips.

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H E A LT H

TO CHEESE OR NOT TO CHEESE? IT’S NOT EVEN A QUESTION

by Aidan Morgan

I

know you can relate to this one. If I were to name three things I thought were horrible five years ago, one of them would’ve been a cheeseless life. I put that stuff on everything! Melted and solid, shredded and cubed, curds and sauces — it was a regular ingredient in and on a variety of my dishes.

I ate that goop like I was addicted to it. Because I was, and, actually, you probably are, too. You see, cheese contains something called casomorphins, which are protein fragments that come from casein, a protein found in milk. When cheese is produced, casein and fat become concentrated in the end product, and when they are digested, casomorphins are released into your system.

Now, guess what casomorphins do to you? Surprise: They have an opioid effect on your mind and body. Yup, I said opioid, the world’s oldest known drug. So you can expect that you, and pretty much everyone you know, are somewhat addicted to opioids just because of cheese. That’s why giving up cheese is unimaginable to a lot of us.

Still not convinced? If the idea of dependency doesn’t scare you off the stuff, then how about risk of a heart attack or stroke? Cheese is notoriously high in saturated fat and dietary cholesterol, which are some of main contributors to heart disease, the number 1 killer worldwide.

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Love animals? Then you should know that the animal abuse involved in producing cheese is horrific and, to my mind now, not worth any amount of taste-bud pleasure. Back when I would get those random cravings for something cheesy, feeling pre-existing triggers take hold, I still managed to avoid eating it by consistently reminding myself of where it came from.

Today, to be honest, the thought of “real cheese” makes me sick.

But what if you can’t kick it cold turkey? Luckily, there are many options for you. Companies like Follow Your Heart and Daiya make a huge variety of plant-based cheeses that are actually not too bad. Some I could live without, like the plantbased Gouda, but others let me “complete” favorite dishes of mine that used to contain cheese (for nostalgia’s sake).

I’ve also found many other ways to substitute for cheese in tasty and nutritiously beneficial forms when cooking at home. One of my favorite methods is using cashews in lieu of Parmesan on pasta.

All you need here is a cup of cashews, a tiny bit of salt, some nutritional yeast and a blender. This mixture coats the pasta, adding that perfect classic texture. It tastes cheesy, too.

The last downside of cheese I’m going to leave you with is how it hinders the spice of life: variety.

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LOVE ANIMALS? THEN YOU SHOULD KNOW THAT THE ANIMAL ABUSE INVOLVED IN PRODUCING CHEESE IS HORRIFIC. Yes, there are different types of cheeses, but all of it is fatty and greasy goop. Why limit your culinary satisfaction to the fact that the dishes you enjoy have, or don’t have, one specific ingredient? When you limit yourself to needing cheese on them but decide not to make them instead, you’re depriving yourself of the pleasure of eating them. Instead, you could be enjoying them using an array of substitute ingredients to experiment with.

Some of those new ingredients could even become favorites! But if you don’t try them, you’ll never know.

Cutting out the goop and living a cheeseless life doesn’t have to be a nightmare. In actuality, it could awaken you to a host of new and tasty possibilities. Cheeseless living is a great way to improve your health, stop cruelty to animals, and open yourself up to a world where enjoying “cheese” is a deliciously guilt-free experience.

ABOUT THE AUTHOR Aidan Morgan is a vegan bodybuilder, blogger, and entrepreneur who runs Milos Veggie Corner, a vegan blog focused on healthy living and ethical choices. Aidan is a business student at the University of Victoria and loves to stay busy with his workout routine and day-trading cryptocurrencies. You can see what Aidan is up to on http://milosveggiecorner.com or his personal Instagram @Captain_Gains.

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CLICK for Dr. Neal Barnard’s "Dairy is Dangerous"

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IS SERVED Goodness IS SERVED Goodness Goodness IS SERVED

Sprouted greater nutrient availability Sprouted forfor greater nutrient availability.

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WORDS TO LIVE BY

Photo by Sammantha Fisher

“THERE MAY BE DAYS WHEN I CAN'T HELP AN ANIMAL IN NEED, BUT THE DAY WILL NEVER COME THAT I WON'T TRY.” - Paul Oxton, Founder of Wild Heart Wildlife

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FILMMAKER

KEEGAN KUHN

ON FIONA AND THE MOVEMENT

by Cathy Katin-Grazzini Photo by Reece Robinson

V

egan activist Keegan Kuhn’s documentary films have everybody talking. They’ve sparked heated public debates and shifted the culture. His latest film, Running for Good, brings us into the world of British endurance runner Fiona Oakes, who holds three world records for marathons in the most extreme locations on Earth and gives every ounce she has to publicize Tower Hill Stables Animal Sanctuary and the welfare of all animals everywhere. I checked in with Keegan for his thoughts about the film and on where veganism is headed.

How did you first get interested in veganism and social activism?

I was very fortunate to have been raised vegetarian. We had two rules: Don’t hurt anybody, and always question authority. Veganism, which embodies both, was a natural progression. When I was 12 I was turned-on to Earth Crisis, a political hardcore punk band that promoted veganism. I wanted to spread the message of veganism through music and created True Nature, a political animal-liberation music project that I toured with for about seven years throughout my ’20s.

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The audiences I reached through music, though, were predominantly vegan. While inspiring the choir is great, I really wanted to influence non-veg people. Earthlings, the documentary by Shaun Monson, combined music, dialogue, and imagery so powerfully, it made a huge impression, and I realized film was the next step. I spent all the money I had to study filmmaking and set out to not just document atrocities but to tell stories more artistically, as best I possibly could.

How did you choose Fiona as the focus for your next film?

Kip Andersen and I were doing the press for the crowd-funding campaign for Cowspiracy when Fiona reached out and asked what she could do to support it. I looked up who she was, and this woman had done such incredible feats of human endurance, and with the costs of sanctuary, she needed our support! I thought when I had the time, I’d love to do a vegan sports documentary on someone like Fiona, and when “What the Health” was coming to a close on editing, Fiona came back to mind.

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Most sports documentaries are about people who want to be the best in the world, mostly for the paycheck and notoriety. Then there’s Fiona, who wants to be the best purely because she wants a platform to talk about veganism, compassion, and injustice.

That’s really inspiring to me. It’s so much bigger, about serving and creating a larger community. I loved the fact that she’s a woman, too, since the media tend to be so male-dominated, particularly in sports. What could be better or more important than highlighting this incredible vegan woman?

What kinds of technical obstacles did you face, filming Fiona in such harsh conditions in demanding locations, like the Sahara?

I had to deal with extreme heat, extreme dryness, and extreme distances and weather. I filmed this solo; it was just myself, but I was fortunate to have found a really talented driver who knew the area well and had driven Marathon des Sables before.

Only half the course was accessible by vehicle. The other half, you had to hike in. The driver would stop and say, “All right, see that mountain there? Go over that mountain and cross the valley and you’ll see the course.” So I’d carry my gear over all of that to get the shot, run back to the truck, get in, and drive to the next place, where I could get the next shot. It was definitely challenging but really rewarding. I think the visuals that came out of the Sahara are next level.

How can people see it?

Running for Good is available right now on our website (https://runningforgoodfilm.com). People can stream it there, download it, and also organize screenings right in their own communities through Tugg, our theatrical partner (https://www.tugg.com). And now it is available on iTunes, Google, and Amazon.

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Running for Good feels like a departure from your earlier work, with its single storyline and powerful emotional center around Fiona. Is this a new artistic direction?

A good story dictates what its style is. Cowspiracy and What the Health are very information dense. Here I wanted to do something that was more artistic, paced differently, more intimate. I’m very happy with how it turned out. Now I’m working on a new film, “Hunger for Justice,” a food-justice documentary which uses, again, a dense, information-driven approach.

Hunger for Justice looks at the role diet plays in disease but also examines how government, large food industries, institutionalized racism, lack of food access, and poverty

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affect why Americans of color suffer disproportionately from higher rates of chronic illness and crime.

I’m producing it with my friend John Lewis, the Bad Ass Vegan.

John’s from Ferguson, Missouri, a highly impoverished community that suffers from chronic domestic and police violence. Hip hop artist Stic said, “Poor diets kill more brothers than pistols,” and it sets John on a journey to learn why the media focus on gun violence in our cities while ignoring the massive health crisis that kills 100 times more people. We speak with influential hip hop and R&B artists, change-makers around healthy plant-based living. It’s shaping up to be a powerful film and should be coming out late in 2019.

You’ve only been making films for the past five to six years, but in that short period your films have changed so many lives. Veganism is growing. Do you have a sense how far we have yet to go to effect true change on a global level?

We’re hitting a tipping point. We only need about 10 to 12% of the population to go 100% vegan to have a massive influence that can shift the culture. Animal Ag is so propped up financially by U.S. government subsidies, if 10% of the population stop eating its products, the profitability of those products goes down dramatically. Most companies aren’t really interested in hurting animals. That’s just what their business model is and what they think people want. The shift is already underway around the world, and I’m excited. Companies like Tyson and Cargill are already supporting Beyond Meat (plant-based) and Memphis Meat (cultured lab-grown meat). They see the future. I’ve been a vegan for 22 years and gotten to see so much about this transition, to the point that I feel a vegan world is right around the corner.

We owe a huge debt of gratitude to you, Keegan, for telling stories that are so compelling and inspiring. People's hearts respond. The disconnect between loving and eating animals that our culture propagates is developing cracks, and light is beginning to shine through. Thank you for what you do and who you are.

We’re all doing it together, that’s really what it is. So much of the influence that Cowspiracy and What the Health have had comes from the vegan and vegetarian community, worldwide, getting behind and promoting them. I’m deeply thankful and just feel honored that I get to be part of it.

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F E AT U R E

FOR THE ANIMALS A CHAT WITH “QUEEN OF THE EXTREME” MARATHON PHENOM

FIONA OAKES

by Cathy Katin-Grazzini

F

iona Oakes has burst every myth about what can be accomplished as a vegan, as a woman, as a runner without a kneecap, and as an athlete at the top of her game at age 52. The embodiment of determination, compassion, and humility, Fiona is a fierce competitor who has given her all for animals. Her story is depicted movingly in Keegan Kuhn’s new documentary, Running for Good.

After 17 surgeries on your knee and years of agonizing rehabilitation, how has pain shaped you?

To truly understand suffering, you’ve got to have suffered. I had a lot of complications with all those surgeries. I was in hospital for long periods of time. In the early 1980s, veganism wasn’t accepted by the medical profession. They accused my mother of starving me, of child cruelty, of wicked things. They likened my veganism to an eating disorder. It was very difficult, but it shaped me as a person and made me very strong-willed, very focused. If people tell me I can’t do something, I want to prove that I can. I thrive on hard work, because I remember a time when I couldn’t get out of bed. I don’t enjoy running; I enjoy the fact that I can run.

Winning has always been to maximize the potential benefit I can have for the animals. I’m not doing it for pleasure, I’m doing it with purpose. I don’t dwell on my knees. Who am I to complain when there are so many others worse off?

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With the physical demands of caring for the animals at your sanctuary, plus your training and racing, how can you sustain the rigors of competing year in and year out?

I went vegan when I was 6 years old because the harm of animals was a violent, bad thing. I try to alleviate their suffering in any tiny way I can. I run for the animals, continually hurting myself, hoping somebody sees what I’m doing and turns away from hurting animals. When you win races, everyone wants to know how you do it: Is it the training or the diet? The secret is plant-based living.

To be able to run well in a marathon, you’ve got to be able to put together 10 uninterrupted weeks of hard training and recover as you go. If I place well in national and international top events, that’s proof positive that you can do it on a longterm, plant-based diet, because your recovery is so much better. I am not a great runner. I do not have any great talent, but what I do have is the ability to keep doing it day in, day out, which delivers results in these long-distance events. I can honestly say, I’ve never had a running-sustained injury.

Who are the animals you share your life with at Tower Hill Stables Animal Sanctuary?

They come from all walks of life and circumstances. We started a sanctuary 21 years ago. I had always done rescue, and it was

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always my dream to have an animal sanctuary. I met Martin. We were doing a little bit more rescue from his bungalow but had to put the larger animals in the care of others when we were working in London. One day I came home from work and called the horses. Six of them came, but Oscar, the rehabilitated racehorse we had rescued, didn’t. The guy we had entrusted them to had allowed people to go into Oscar’s field to shoot rabbits, which made him dash to the fence and get impaled on it. He nearly lost his life and was at the vet 13 weeks. Sometimes you’ve got to have that dramatic pivot to push you to go that extra distance to get what you want.

Ran over 50 marathons with a personal best time of 2 hours 38 minutes

That’s when we got Tower Hill Stables Animal Sanctuary. I still don’t know quite how we managed it. All my family put in their money. My mother gave me massive, massive help. She literally sold everything, even her engagement ring.

My 98-year-old Auntie Nancy, who had her £1000 of “funeral money” hidden under her bed, said, “Here, put this towards the house and make sure I don’t die any time soon!” That’s how we started.

Ran 150-mile Volcano Marathon in the Chilean Atacama Desert at 14,682 feet elevation

4 time marathon World Record holder Fastest woman to run marathons on all 7 continents and North Pole 5 marathon course records – The North Pole Marathon, The Antarctic Ice Marathon, the Ruska Marathon, The Dartmoor Vale Marathon, and the Essex Championship Marathon at Halstead

Ran Marathon des Sables in the Sahara Desert multiple times, over 6 days, 154 miles over rough mountainous terrain, carrying all food and supples in 130°F heat

We take in farm animals. Nobody wants a pig or a cow or a sheep or horses that are so broken down they can no longer be used. We take in dogs that can’t find a home because they’re elderly, aggressive, incontinent, or need medication. We are a sanctuary. When an animal comes here, it comes here for life, and we consider it our privilege to give it dignity in life and when it comes time to pass on. That’s always been the philosophy of Tower Hill and always will be. It’s all about the animals.

Is there one animal whose story you’d like to share?

I once took a phone call from a lady who was in a hysterical state. She lived near an abattoir (a slaughterhouse), and one of the pigs, Emily, had escaped, gotten into this lady’s garden, and was being chased by the slaughtermen and police. The lady said, “You’ve got to come help me. I’ve got the pig, and I’ve got everybody surrounding the house. I’m not letting them in but I can’t contain her.” We went over and got her.

Emily arrived overweight and frightened, but she developed into a real character. She was so bright it made you realize how wrong and abhorrent it is, what we do to these poor creatures. They are intelligent. They do have feelings, they do have emotions, they do understand their surroundings, they do build friendships, loyalties, and bonds.

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SOMETIMES YOU’VE GOT TO HAVE THAT DRAMATIC PIVOT TO PUSH YOU TO GO THAT EXTRA DISTANCE TO GET WHAT YOU WANT. Animals that are bred for meat are given growth hormones and steroids. They grow very quickly, but their hearts don’t allow them to live long. Even so, Emily lived quite naturally at the sanctuary for another four years, close to her friend Percy, another pig. It was a twist of fate that she managed to escape, and even though the poor pig had shown such initiative and courage, the workers were determined and aggressive about getting her back. It was very emotional.

As an elite endurance runner, you’ve gone after races in the most extreme environments on the planet. You’ve blown records out of the water. What are you setting your sights on for 2019 and beyond?

In 2019 I’ve got Marathon des Sables again! I have an interesting history with this race: In 2012, the week before the race, I fractured two toes and went out to the race and completed it.

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I think I just lived on painkillers and sweets. In 2013, however, I ended up helping a lady who was really suffering, got into a very difficult position on a climb, and couldn’t complete the race. I went to alert the race organizers that she was in trouble, forfeiting my race. They offered to give me a place the following year.

Then a friend told me about the polar marathons. I’ve run fast races, I’ve run hot races. Now it was time to tackle the cold ones. Crikey, if I could do relatively well at a marathon at the North Pole, that’s gotta show a vegan could do anything! So I put Marathon des Sables on the back burner and did well that year, winning world records as the fastest woman, both in lapsed and aggregate time, to have completed marathons on each continent and at the North Pole.

In 2014 I was in good shape to do well in Marathon des Sables. I shared my tent with Mike, who had leukemia and was on chemotherapy. It’s a brutal race when you’re well, but on chemo it’s practically impossible. Mike was doing this not just for himself but to prove to others with cancer that if he could do this race on chemo, they could beat their own demons. But after the second day, he was struggling. The following day was 42 km (26 mi), but then came the “long” 100 km (62 mi) stage.

I said to Mike, “If you can complete tomorrow and you still want to do the long stage, I will stay with you and do whatever we need to do to get you round it.” At that point, I was in

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8th place overall. I won the next day’s stage and advanced to 6th place. I didn’t think Mike was going to complete that day’s stage. It was dark. I was in my bunker asleep when I heard clapping at the finish line. It had taken him 11 hours to my 4, but the first thing Mike did was throw himself into my arms and say, “I really, really want to try and get through this.” Of course, I would help him, though it meant throwing my race. My winning has always been about compassion over competition. I was out there was for me to do as well as I could to promote veganism for the animals, but everybody’s a winner in a race, facing this huge challenge. I don’t race to beat the next guy. I race against myself. I’m always pushing as hard as I can.

In 2019 I would like to go back to Marathon des Sables without broken toes and hopefully have a clear run at the race and see how well I can do in it. In July I will finish a race called the Four Deserts, comprised of four extreme-stage races — the Atacama, Sahara, Antarctica, and the Gobi Desert.

With everything you’ve learned, what advice would you give to aspiring athletes?

I am completely an amateur runner. I’ve never had a massage.

I don’t have a coach. I don’t take any supplements. I don’t do anything special apart from running very, very hard. I don’t even know half the time what other runners are talking about with their fancy diets, programs, and things. My philosophy is just 100% max yourself out. In your heart, always keep pushing yourself, for the suffering you go through might possibly be doing an animal somewhere some good.

It has always been my love of animals that drives me on. When I started running, I couldn’t imagine that years down the line, I would still be breaking world records. At my age, in the brutal Atacama crossing, my running head comes on: I’m out there winning. I don’t know how to not win. I’m faster than every other runner out there. Who would have thought that I can still go out and beat people less than half my age, men and women? I’ve got more to give now than I had 10 years ago.

I have no doubt that Fiona, with her giant heart and iron will, will continue to dazzle for years to come, shining her brilliant light on behalf of the animals. The world will be watching. And cheering!

ABOUT THE AUTHOR Cathy Katin-Grazzini is Food Editor and a contributing writer at VEGWORLD Magazine and owner of Cathy’s Kitchen Prescription LLC. Certified in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell, a graduate of Rouxbe Cooking School’s Professional Plant-Based Program, Cathy is also a Licensed Instructor for the Physicians Committee for Responsible Medicine’s Food for Life Programs. She has a B.A. from the University of Chicago, attended graduate school at Harvard University, and received an M.A. from Johns Hopkins University. Cathy lives with her husband Giordano in Ridgefield, CT. She loves to run, hike, and adventure travel atop their trusty Ducati. See what Cathy’s up to at https://www.cathyskitchenprescription.com.

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F E AT U R E

BEING A MOTHER ISN’T EASY FOR ANYONE

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B

eing a mother is a tough job no matter who you are.

Being a working mother is even tougher, but at least human mothers have rights. A mother cow (a dairy cow) has no such rights.

“spent.” Any female considered useless for reproduction is sold for veal or cheap meat.

line every day in the dairy industry. They watch as their children are taken away - knowing they will never see them again.

Sweety lost her value to the industry when she had two sets of twins. Twins are unwanted by the industry because the males

Due to the kindness of some humans, places like Farm Sanctuary are vital as they provide homes for those that are able to COWS LIKE SWEETY REACH THE escape. Because humans want to consume dairy END OF THE LINE EVERY DAY on a near-daily basis, the story of Sweety conIN THE DAIRY INDUSTRY. THEY stantly repeats itself WATCH AS THEIR CHILDREN ARE usually without a happy ending.

Sweety was one of the few lucky mother cows who were eventually led away from the industrial farms to the safety of Farm Sanctuary. Her life began on a Canadian dairy farm where TAKEN AWAY - KNOWING THEY she lived on concrete and once old enough to With locations in Watkins WILL NEVER SEE THEM AGAIN. reproduce, was impregGlen, NY, and Acton, CA, Farm Sanctuary is able nated and entered into the milk production line. Dairy are always small and the female to rescue many, many animals. In cows are usually sent to slaugh- calves are usually sterile. She was fact, the former Daily Show host, ter around 4 years old as they labelled for slaughter. However, Jon Stewart, along with his wife are considered to be “spent” someone from the dairy told the Tracey, have adopted animals even though cows can live 20-25 story of Sweety to an acquain- from Farm Sanctuary, and Tracey years. Sweety was kept there for tance who ran a horse sanctuary. serves on their Board of Directors. eight years in a constant cycle of They were persuaded to spare They have even been known to insemination, pregnancy, birth, the cow and took her in. Unable help with the NYC rescues at losing her children, and being to keep Sweety, they found Farm times. Please help us support worthwhile organization: Sanctuary, who took her in per- this milked. manently, helping to save her and https://www.farmsanctuary.org All babies are removed from another cow that was being sent their mothers shortly after birth. to slaughter.

Male calves are useless to a dairy, so they are sold for veal and Sweety befriended Tricia, the cheap beef or killed within days other cow, and the pair became of their birth. The female calves inseparable. Sweety and Tricia are taken away to be raised as had a happy ending, despite all replacements for the dairy herd the hardship they faced. Cows until they, too, are killed when like Sweety reach the end of the

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Earthling Ed Seeks Nothing Less Than Worldwide Veganism — AND SHOWS HOW YOU CAN HELP

by Teresa Wolfe

W

e were absolutely thrilled to have the opportunity to sit down with the one-and-only Earthling Ed, an ethical vegan, cool-headed animal activist, and ultra-compassionate human being. He shared everything, from what prompted his vegan journey and keeps him motivated to his unique approach to activism. We also got the latest update on all of the super-exciting projects he has planned for the New Year.

VEGWORLD: What is a favorite memory or story of an animal from either your childhood or adult life?

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Ed: Wow, there’s a lot, but I’m trying to think of one that stands out in my mind. About two years ago, there was a sheep called Wendy at a sanctuary in the UK. It was one of the first sanctuaries I ever went to, and I remember there was this one sheep who thinks she’s a cow. She’s actually integrated into the cow space of the sanctuary, because she feels like she’s more in line with the cows than she is with the other sheep. Wendy had such a wonderful personality. I remember, I went in to sit very close to her, and she walked toward me and brought her nose right up to mine. She just stood there and looked at me, and we spent so long together. That was a really

powerful moment in my vegan journey, and I’ve always had a soft spot for sheep after that. So I think Wendy the sheep definitely is one of my favorites in terms of interaction with another animal. I think it really helped me make the connection that there’s someone behind the eyes and to recognize the authenticity and individualistic aspects of all the animals that exist in the world. I think that was a really big moment for me, just having that small interaction.

VEGWORLD: Now you must know, you are an amazing vegan role model to so many people, but do you have a vegan role model yourself, or perhaps someone who set you on your path?

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Ed: I feel like Shaun Monson, the director of the documentary Earthlings, has always been kind of a role model, since he was the reason I made that final push to go vegan. Then, more recently, people like Philip Wollen are definitely a big inspiration for me.

He’s Australian and used to be the vice president of Citibank. He did a talk — it was only ten minutes, but he gave an incredibly passionate delivery. I think it’s one of the best speeches about veganism. The way he talks, the way he conducts himself, the background he has, and how he uses that to really push the movement — I think he’s definitely a big role model for me. And then there’s Chris Delforce, the director of

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“It was always the animals for me.” – Earthling Ed Dominion, as well. He’s a really good role model for me just because of the things they did to produce the documentary. The way they obtained footage was so cunning and so brave and so courageous. I just thought it was so impressive to see people who were willing to put themselves in such distress, in so many difficult situations, but that would achieve so much positivity for the movement and change so many people’s minds. So Shaun Monson for pushing me into veganism, Philip Wollen for the way he speaks and all he’s done with his position in the world, and then Chris Delforce for his courage and bravery.

Those are kind of my three role models.

VEGWORLD: What would you consider your most profound achievement or most important milestone?

Ed: I think it’s that my partner, Luna, and I organized an animal rights march in London. We’ve done it for three years in a row now, and we’ll do the fourth this year. In 2018, the march went a bit more global, with 25 cities around the world taking part, and that probably defines being the biggest landmark in my life. It was being part of something that was literally tens of thousands of people participating all over the world and knowing that it was something I was directly involved in creating and running. It gave me a sense of pride in my community. And knowing that this is a global movement, not a fad that’s going away but something that’s growing year in and year out and becoming stronger and stronger, with the people becoming more passionate and louder and more vocal, makes me feel incredibly optimistic about what’s going to happen in the future. On days like that, when I’m marching, and I have the privilege to speak in front of people at the rally, that makes me feel so positive about what we can all achieve, and it makes me not doubt for a sec-

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ond that we are going to make huge strides in the next few decades. So not only organizing the march, but also just being a part of the march, have been the biggest landmarks for me.

VEGWORLD: I read recently that about 25 percent of people ages 25 to 34 identify as vegetarian or vegan. That’s pretty drastic in contrast to historical numbers. In your opinion, why now?

What’s different? What are you seeing and hearing as you talk to people?

Ed: I think it is accessibility. Certainly that plays such a big role in the fact that people no longer rely on mainstream media or governments to give us objective information. I think we often try and search out information that challenges us, and I think the younger generations probably have a natural curiosity to challenge paradigms and preconceived notions or ways of thinking. Now we can easily seek that out for ourselves, and an abundance of it exists.

We’ve entered this very technological age where we can readily access all this information that my parents and my grandparents couldn’t. That’s really changed the game and changed the rules.

And that, combined with the natural open-mindedness that many people have when they’re younger, is just calling them to question themselves more, and question values in society. I feel like that has been a big driving force in why the under-30, and especially the under-25, are looking to change so much.

VEGWORLD: The fact that you get comments and messages from people all around the world allows you a unique insight into the vegan movement. Where are some of these larger populations or pockets of vegans that you are seeing?

Ed: I think Germany, England, America, Israel, Australia, and Canada are certainly the big ones.

I think Western countries, predominantly European and North American, definitely have the biggest driving forces and largest demographics of vegans to date.

But what I’m finding quite inspiring in many ways is when people tell me about places that you wouldn’t conventionally think of as vegan-friendly: places in Eastern Europe, or even in Saudi Arabia, where actually there is a growing movement. Also, there

are countries where you would presume that veganism isn’t even on the agenda, countries like China or India, and even in these places there is actually a growing change to plant-based innovations and foods and a rise in philosophical vegans. I hope that in that forefront, and in European and Western countries as well, it continues to spread everywhere, and soon it will naturally be rising in unison all over the world.

VEGWORLD: How do you gauge progress or success in the vegan movement?

Ed: Of course, there’s always new data being polled that clearly shows a dramatic rise in veganism. Also, just going to supermarkets or restaurants and seeing that there are daily options available, and that they’re always bringing new options out, shows there is definitely a demand in place.

But I think that, on a societal level, it’s how much it is being talked about in the media and how much controversy is being caused. It can almost be measured by how much criticism and fire-back we are seeing. For me, in 2018, one of the main reasons you could tell

I think the interconnectivity of the world that we now live in helps as well, because, for example, I could upload a video to YouTube here in London, and that video could be seen by someone in India or Australia or China. The power of a message nowadays is so much more amplified than it ever used to be because we’re connected to people all over the world.

Social media and technology have especially been a big gamechanger when you consider the fact that young people, the ones who are the most into technology and have their cells or laptops out all the time and are always on YouTube, are the ones accessing that information that is now more readily available.

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that it was such a good year for veganism was because there was so much resistance, and there were so many articles, TV programs, interviews, and debates on live TV that were actually trying to discredit veganism. The only reason that happened is because they’re worried that veganism is making such big strides in society.

If it was a minor movement, and it wasn’t really making any changes, then there’d be no need to give it so much air time or to spend so much time trying to discredit it.

So, in a weird way, I see the negative as a sign of a positive change and progress.

Another way to gauge success is by how people react to conversations about veganism. When we talked at activism events just a few years ago, people seemed a lot less open-minded, and there was a lot more resistance. Now, a lot of people we speak to, even if they’re not vegan themselves, are quite open-minded, or they’ll have a partner or a family member or a friend who is already vegan. This sort of one-on-one interaction that we can have at activism events, at work, or with family when we’re speaking of veganism tells us that change is happening. People are asking more questions; they seem more curious than they did a few years ago. I think that’s a really good way of working out that we’re making progress, people’s reactions on the streets: Are people more open-minded, are more people stopping and asking questions, are you having more resistance or less resistance when you talk about veganism?

I can tell a lot, too, by the interactions on my social media, based on what kinds of comments I receive. I get so many more messages now than I ever used to from people who have gone vegan in the past six months.

There are so many people who’ve changed in that small timeframe, come next summer there will be millions more people who have changed. I think having conversations, going to activism events, seeing what caused people to

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change, and how long they’ve been vegan, is another great way of gauging the success of the movement.

VEGWORLD: I don’t know if you agree with this, but it seems that there are basically three sides to the vegan conversation. There’s the health side, the animal rights side, and then there’s the environmental side. You seem to embrace the animal-rights side the most. Is it more because it’s from your heart, or is it an easier way to convey the message? And what’s your sense of being able to pull all three of these points into a cohesive conversation?

Ed: I do agree that there are three main aspects to it. And I do definitely focus on animals more, primarily because that’s the reason I went vegan in the first place.

stagnates personal growth. Veganism is a philosophical way of living in which we abstain as much as we possibly can from harming others, and that transcends far beyond non-human animals to the planet itself and to other humans. So I preach the softer aspects of veganism, because I think that’s how we can grow as a society. If we want to cure all of the world’s problems and all the world’s ills, it’s through that change of mindset.

It’s not just about what’s better for the environment or, indeed, just for our health. It’s about focusing on the need to change individuals, to change as a society, and to grow. As we progress, I think the environment will probably become the most important arguing point for veganism — it’s definitely becoming the main driving force for young people. I

THE POWER OF A MESSAGE NOWADAYS IS SO MUCH MORE AMPLIFIED THAN IT EVER USED TO BE. When I first went vegan, I wasn’t even aware that it was healthier. I didn’t really know anything about the environment then, so I had no idea it’d be better for the environment. It was always the animals for me. The way I see veganism is as a stepping stone in the direction of living more consciously. I’m just trying to be more self-aware and live more harmoniously. I think the environment is definitely an incredibly important topic that needs to be addressed more. But I think one of the issues with people who go vegan for health or even for the environment is that it almost

think that’s really good, and we should definitely push that, but I think it’s always important we keep the animals and the moral aspects of veganism at the forefront to show that this is a lifestyle movement about values and ethics. It’s about how we treat others as well as how we look at ourselves. I think it’s definitely good to try to be knowledgeable and to incorporate all three aspects into advocacy. But animals are always, always there for me. I think there’s no logical argument against it.

There’s no way to refute what we do to animals. There’s no way to refute that animals do suffer and are in pain. You can’t argue

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against the moral aspects of that.

So, in a sense, it’s an irrefutable argument, and it is the foundation of veganism. It is the best way to push ourselves progressively as a society, as well.

VEGWORLD: One of your superpowers is your ability to reason calmly with people. You’re very conscious and respectful and engaged with people who may otherwise not be. Were you always this way? And for those that are considering their own approach when they engage in these conversations, what advice do you have?

Ed: I remember when I first started advocating for veganism by speaking to people on the streets, my approach was probably quite different. The first few times I did it, I felt like I wasn’t doing a good enough job. It really became apparent when I had this conversation with these two South African guys, and we were kind of clashing. They were making statements about how it’s humane to kill an animal since they were hunters in South Africa.

I found myself getting really angry about it, and I didn’t respond to it as well as I would have liked. I remember saying something like, “How would you like it if your mom was killed in that way?”

They obviously didn’t take it very well, and they shut down the conversation.

Afterwards, I had to reflect a lot and said to myself, “Look, if I’m going out to speak to people, and I want to have these conversations because I want to help the movement, and I want to help the animals, but I’m leaving that situation feeling like I pushed people further away from veganism, then I’m actually doing a disservice.” I had to stop and think about why this happened: Why did I push these people further away? Why did the conversation shut down?

And I realized it was because my tone and my body language were probably both quite aggressive. I wasn’t treating people with respect. I was viewing them as an enemy or a problem. It’s almost

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like I was being self-righteous, in a sense.

Then I asked myself another question. I said, “Well, what can I do differently in the future to make sure I never leave a conversation feeling that way again?” I had to think about how I would have liked to be spoken to before I was vegan. I would have liked my opinions listened to. I would have liked to have my opinions validated. It’s not that I would have had to be correct, but I would have wanted to know that the person I was speaking to respected me enough to listen to me, to validate me, to try to understand my points of view before they tried to correct me and tell me why I was wrong. And I thought, “Well, it will feel nicer to be a bit more happy and to not be angry.” So I decided: The next time I’m having this conversation, I’m just going to listen to someone. I’m going to try not to interrupt. I’m going to try to understand where their point of view comes from and understand the psychological and societal aspects of why they feel the way they do, and then, hopefully, I’ll be able to come from a place that actually helps people understand this a lot more.

not telling someone else how to feel. I’m literally just asking them how they feel. You can’t be angry when someone asks you how you feel, because it’s about you, and you aren’t having anything imposed on you.

In a conversation about veganism, because you are the vegan, you lead that conversation. To know that you can change someone’s life by guiding them with these questions is really exciting. When we have a conversation, we are facilitators, we are prompting people in the direction they need

to go to learn how they truly feel.

That’s so much more profound than lecturing someone on statistics or what-have-you.

Another recommendation would be to educate yourself as much as possible, learn as much as you can about all the different excuses that non-vegans use, and have a question in mind that draws out the hypocrisy. This forces them to come to terms with their own cognitive dissonance. Then practice and practice — on your own, with a family member, or with a partner. Get them to give an

I HAD TO THINK ABOUT HOW I WOULD HAVE LIKED TO BE SPOKEN TO BEFORE I WAS VEGAN.

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Also, be sure to have fun with it, because having these one-toone conversations is one of the most profound ways that you can change someone’s mind. You get to meet so many characters and have so many interesting interactions, so make it something that’s pleasurable rather than something you dread.

So I would definitely say I didn’t always speak to people like this. It’s something I still try and challenge myself with. There’s always so much to learn and so many ways in which we can grow. Always have that intellectual humility to understand that you could be wrong or that there could be a better way of doing things. Then just practice and have fun with it, is what I try to recommend.

VEGWORLD: I guess we should all be less judgmental and a lot more conscious about talking to people as we would want to be spoken to “pre-vegan,” as you said?

Ed: Yes, absolutely. Sometimes it feels like it’s us versus them, and we adopt these binary oppositions where there’s good and bad. Vegans are good. Farmers, non-vegans, and slaughterhouse workers are bad. That’s such a difficult spectrum to exist on. It’s tough to see that good people can do bad things. Just because someone is a farmer or eats meat, or even works in a slaughterhouse, doesn’t mean that we’re against them or they’re against us. It just means that we need to do something to help educate them. So if we can try not to see every nonvegan as an enemy but instead as someone who needs a little bit more education, that says a lot about us as individuals. When we remember that we’ve been in that position of needing more education, and we were more ignorant than we are now, it can really help to ease all that anger and frustration we have with the world. It

So that’s the approach I took. I got into this groove of just asking people questions without telling them how to feel. And this revolutionized how I spoke to people because, before, I was always telling people, “Oh, you’re wrong.

This is wrong. This is why this is the truth. This is what happens.”

I wasn’t actually asking them their opinion. I was just telling them what my opinion was. So, instead, I started asking people questions. I realized that this was a really great way of communicating with people, because they actually explore how they truly feel, themselves. And if you’re doing that, it makes the conversations more respectful and polite.

I’ve never had a situation where I felt that I’m doing a disservice or felt like people were getting angry with me anymore, because I’m

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excuse, then you respond to it.

You’ll feel so much more confident over time.

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begin to understand the absurdity of what we do to animals. These two questions are going to get people thinking, and they really simplify why we should all be vegan.

MORE ABOUT EARTHLING ED Activism vs Attractivism (podcast interview) https://bit.ly/2ComvYN

VEGWORLD: You have such a reasonable voice for the animal-rights community. It should be heard more often. For example, is there an Earthling Ed Ted Talk?

30 Days, 30 Excuses Series https://www.earthlinged.com/30excuses Dairy Farmer’s Refuse to Let Their Farms be Filmed - Turning Down £6,000 https://bit.ly/2RsARBE

Ed: It’s so funny you mentioned that. I gave one in January!

was only through obtaining knowledge that we were able to make that transition. So we should always give people the benefit of the doubt that they, too, can make that change.

It’s healthier for us to understand that, as well as healthier for the conversation.

VEGWORLD: Your video series, “30 Days and 30 Excuses,” is fabulous. It offers information and specific responses to all of the so-called reasons that non-vegans give over and over, and you also offer it as a free e-book on your website earthlinged.com. What would you say is the one-liner that you’ve used most often when having conversations about veganism?

Ed: There are actually two questions I think I ask the most. The first question is, “How do you morally justify that?” Because then people have to think of an excuse, and they have to consider the ethical implications of their choices.

And my second question is, “What has a higher value, taste or the life of an animal?” That really simplifies the entire situation. Non-vegans will try to say that to be a vegan you have to value the life of all animals as to being equal to that of a human. As much as that’s probably true for many of us, the fact is that all you have to do to understand veganism is recognize that the life of an animal is higher than our sensory pleasure alone. When you boil it down, it seems so trivial to put our taste buds on a pedestal over an animal’s life. The fact that we place such crazy things like fashion or 15 minutes of sensory pleasure at a higher value than life, feelings, emotions, consciousness, and sentience is so outrageous that most people, when confronted with that objective reality,

VEGWORLD: What else is on the horizon for you?

Earthling Ed Will Make You Vegan in 30 Minutes or Less https://bit.ly/2ClU6T7

Ed: As I mentioned earlier, we’re going to be organizing another animal-rights march this year, which will take place in August. And, again, we want it to be the biggest global march we’ve had so far. If any of your readers want to join us and organize a march in their city, that would be great. They can send us an email (contact@surgeactivism.org). That is definitely something we’re really excited to talk about.

Earthing Ed’s Vegan Cafe ‘Unity’ Opens Today in London https://bit.ly/2TRzYiO Earthling Ed - The Vegan Society https://bit.ly/2Rvd5oH Earthling Ed and Activists Attacked by Farmer at Livestock Market https://bit.ly/2ssNi1B

As we kick over into this new year, I will be starting a podcast as well. That’ll be happening early 2019, so that’s another thing that I’m working on and looking forward to.

Vegan Activist Earthling Ed Gives Speech to Epic Crowd at Animal Rights March https://bit.ly/2SVYFut

I should mention that Surge just opened up an entirely non-profit vegan diner in London, called Unity Diner, where all the profits go toward helping to fund advertising campaigns, billboard campaigns, and documentary work, plus we’re looking to build an animal sanctuary with the funds. If your readers ever make their way to London, they should come and dine there.

EARTHLING ED'S WEBSITE & SOCIAL MEDIA Website https://www.earthlinged.com

So, more of the same plus some new projects and, hopefully, a continuation in quality.

That’s always my goal, year after year, to keep improving quality, so that the people can see the natural progression that’s occurring.

YouTube https://bit.ly/2b08IrH

VEGWORLD: You have quite a year ahead of you! That all sounds really fantastic. Thank you so much for spending this time with VEGWORLD and sharing so much with our readers. We appreciate you, your work, and your time very much.

Instagram https://www.instagram.com/earthlinged

Facebook https://www.facebook.com/earthlingedpage

Patreon https://www.patreon.com/earthlinged

ABOUT THE AUTHOR Teresa Wolfe has been an ethical vegan for 10 years. She lives in Plano, TX, with her husband, two kids, and two dogs. She is the co-organizer of Vegan Families of North Texas and enjoys homeschooling, vegan potlucks, and traveling with her family.

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F E AT U R E

THE ETHICS OF EATING ANIMALS WHY PROFESSOR CHARLES CAMOSY BELIEVES VEGANISM AND CHRISTIANITY ARE COMPATIBLE

by Clay Garrett

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FROM CORNFIELDS TO THE BRONX Surrounded by cornfields, horses, pigs, chickens, and cows in the tiny farming township of Paris, Wisconsin, Camosy grew up very much connected to rural America. He was also deeply connected to his Catholic faith. As a child, during the summers he would often serve at daily Mass in the country church only a stone’s throw from his home.

Camosy would go on to study philosophy of religion at the University of Notre Dame. After graduation, he traded the cornfields of Wisconsin for the bustle of the Bronx when he accepted a position teaching theological and social ethics at Fordham University, a Catholic Jesuit institution: “I like to tell people I went from cornfields to the Bronx and had no idea what I was in for. But I definitely think it’s been good for me as a guy from the Midwest to be immersed in a totally new experience.”

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PETER SINGER IS RIGHT oes the Bible tell us to be vegan? Charles Camosy believes it’s a question definitely worth asking ourselves.

Who is Charles Camosy? Charles Camosy, PhD, is an Associate Professor of Bioethics at Fordham University in the Bronx, New York. I first became familiar with Camosy’s work after listening to an episode of Victoria Moran’s Main Street Vegan podcast. Until that point, I’d never heard anyone tie veganism and the Bible together. As, like Camosy, I am both Catholic and vegan, I was enthralled and immediately purchased a copy of his book, For Love of Animals: Christian Ethics, Consistent Action; watched several debates between him and the legendary Peter Singer; and sent an email requesting an interview.

Camosy graciously accepted my request, and we had a fun and educational (at least for me) conversation.

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As a graduate student at Notre Dame, Camosy actually taught famed vegan activist Peter Singer.

Singer’s 1975 book, Animal Liberation: A New Ethics for Our Treatment of Animals is seen by many as a cornerstone of the animal rights movement but, originally, Camosy saw Singer’s work as adversarial to his own beliefs. However, Camosy soon realized that, for his students’ sake he had a responsibility to be fair to Singer’s arguments. Camosy credits being forced to teach Peter Singer as the beginning of his transition to a vegan lifestyle: “Eventually I became convinced about a number of things, including his arguments on global poverty, but especially about his arguments on animals, animal liberation, and the way we treat animals. By the time I was 25, I was convinced he was right. Finally, by the time I was 30, I was able to follow his prescriptions.”

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THE ETHICS OF EATING ANIMALS

In turn, Camosy believes many of his arguments have influenced Peter Singer to shift his belief that religion is an enemy of the animal rights movement to seeing religion as more of a necessary ally. Singer and Camosy have built somewhat of a friendship over the last few years, and Singer regularly invites Camosy to debate him at Princeton University. Camosy maintains that Singer has been very generous to him and his work, even going so far as to write letters of recommendation. Camosy and Singer make an odd couple in some ways, but Camosy Peter Singer photo by Alletta Vaandering wrote Peter Singer and Christian Ethics: Beyond Polarization to show just how much overlap exists between the two.

the lion shall eat straw like the bullock: and dust shall be the serpent’s meat. They shall not hurt nor destroy in all my holy mountain.’ That’s the image Isaiah uses. A peaceful kingdom doesn’t just mean peace between humans.”

DO ANIMALS HAVE SOULS? While Camosy admits there seems to be no settled position on whether or not animals have souls, he does point out that Pope Francis was clear that there are animals in the afterlife. Isaiah says there will be animals in Heaven, and Saint Paul alludes to this as well. Furthermore, the highly influential Catholic philosopher Saint Thomas Aquinas believed animals had some version of a soul.

BUT WHAT ABOUT ALL THOSE ANIMAL SACRIFICES?

THE ANIMAL LOVER – MEAT EATER PARADOX

Like many, Camosy believes there is a gradual unfolding in the Bible’s Old Testament; revelations were revealed to the Jewish people over time, not all at once. The Jews of the Hebrew Bible learned that God didn’t desire animal sacrifices. So, while there are indeed many animal sacrifices in the early books of the Bible, the prophets pointed the Jews toward something else, a peaceful kingdom:

I asked Camosy how most people resolve the paradox of being self-proclaimed animal lovers while simultaneously eating meat (I became vegan to resolve this paradox in my own life). Surprisingly, he pushed back slightly against my premise that it was a paradox. Camosy believes most of us in modern society are so far removed from the process of meat production that being both an animal lover and a meat eater hardly represents a paradox:

“God doesn’t desire animal sacrifices. God wants us to live a holy life. And what does a holy life look like? Isaiah, one of the main prophets, says, ‘The wolf and the lamb shall feed together, and

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“So many people are disconnected from the process that they don’t consciously realize they are eating an animal. Something is ground up and

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something is mixed in. They aren’t even really aware of what they are eating or how it got there.”

In today’s world of factory farms, governmental protection, and cheap foods, many well-intentioned animal lovers have to be shown where their food comes from to fully appreciate the paradox they’ve entered into.

IN THE BEGINNING… There are several illustrations in Genesis, the Christian origin story, of the type of relationship God intended humans and animals to share.

In Genesis 1, God proclaims, “Animals are good,” with no reference to humans — no qualifiers. Camosy refers to the end of Genesis 1 as a “beautiful vegan document.” In that document God proclaims, “I give you the green plants and the fruits to eat.”

Many Christians interpret the line in Genesis referring to God’s giving humans dominion over animals as a green light to do whatever we want with them. But Camosy points out an often overlooked chronological detail… the dominion piece in Genesis can’t be referring to domination of animals because, immediately following it, God tells us to eat plants and fruit. So whatever dominion means, it doesn’t mean eating animals: “If you go into Genesis 2, we learn that God says, ‘It’s not good man should be alone,’ and everyone says, ‘Oh, this is where Eve comes in.’ But, no; read it carefully. God brings the animals to Adam. So, God brought the animals to Adam because it’s not good that man should be alone — not to eat!”

It’s clear in Genesis that we’re to see animals as our companions, not our food. Christians believe they are called to live the way God originally intended, and the intent for Man to live at peace with animals is explicit in Genesis, according to Camosy: “Animals don’t belong to us, they belong to God. So we aren’t at liberty to just do whatever we want to them. We have a responsibility to help animals flourish the way God intended them to flourish.”

Charles Camosy’s website: http://www.charlescamosy.com

ABOUT THE AUTHOR Clay Garrett is a husband, father, marketer, graphic designer, and vegan from Texas. After a lifetime on the standard American diet, Clay dealt with gallbladder, sinus, and gastrointestinal issues. In his early thirties, Clay transitioned to a vegan diet, curing his health ailments and his cognitive dissonance. Listen to his story on the Plant Yourself Podcast, https://tinyurl.com/yc55hrur.

Now, Clay spends his time working on projects more aligned with his values.

Portfolio: https://claygarrett.myportfolio.com

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IF NOT NOW, WHEN? ACTIVISM FOR A BRAVE NEW WORLD

by Susan Willner-Jones

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egan activism, amplified through social media, has helped bring about a population shift to eating less meat; the growth of plant-based diets; and increasing numbers of people who identify as vegan. The message to which they’re responding is the same: Please stop hurting and eating other beings.

People become activists, not just for animals, but for the health of their own bodies and the health of the planet that all of us call home. The example you set by eating less animal food makes you an activist at the grassroots level, even if you don’t identify as a vegan. Chances are that those around you take note of your eating choices and are curious about them. What can you do to help them understand why you don’t eat animals? The amazing activists interviewed for this article offer many ways to get started — and to start making a difference.

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ACTIVIST FOR HEALTH AND ACCESSIBILITY Tracye McQuirter, MPH Writer, Speaker, Public Health Nutritionist, Activist, Author, and 30-year Vegan Inspired by a talk she attended in college featuring civil rights movement icon Dick Gregory, Tracye champions plant-based eating as a solution to our current crisis of health issues, including the obesity epidemic, and lower-income people’s lack of access to healthy foods. She eloquently connects African Americans as pioneers in the vegan movement with their long cultural tradition of eating healthy plant-based foods. Her book, By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat, is a primer for those looking to improve their health and lose weight no matter what their cultural background. Tracye went from being a veggie hater to a vegan. This book will gently take you on a path to veggie love.

Tracye has rightfully earned recognition from a variety of places, including being named a national food hero by Vegetarian Times.

She has co-created the first-of-its-kind, free, African American Vegan Starter Guide in partnership with Farm Sanctuary. It is available at www.africanamericanveganstarterguide.com.

She has worked with schools to provide and promote healthy food initiatives such as bringing salads and appealing options like veggie wraps and veggie burgers to the menu. In addition, she has worked to increase awareness among staff, parents, and students.

She understands the value of small changes’ making a big impact, the likelihood that the younger generation will lead us, and that we all benefit.

A good example: When Tracye first began her transition to veganism, 30 years ago, she not only changed her way of eating but also influenced her sister’s and mother’s diets. Recently, Tracye and her mom released a book, Ageless Vegan: The Secret to Living a Long and Healthy Plant-Based Life, and they are touring together to encourage others to change their diets and age gracefully and healthfully. In her 80s, Tracye’s mom is vibrant proof of the benefits of a plant-based life.

We don’t have to equate growing old with getting sick. If we empower ourselves and our children with the correct information, maybe we can prevent them from having to watch their family and friends suffer and die from diet-related illnesses. Family and local communities, such as our churches, are a great place to start to encourage healthier eating traditions and create cultural shifts for better living.

This book demonstrates how to be an activist for health in your family and community. I highly recommend following Tracye’s blog at: https://www.byanygreensnecessary.com/abouttracye

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ACTIVIST OF INTEREST DARSHANA THACKER Chef and contributing author of Forks Over Knives cookbooks The way to people’s hearts is through their stomachs, and vegans know that half the battle is to demonstrate that we aren’t missing any flavor. It is an essential form of activism. Cooking demonstrations and classes, recipe sharing, and sampling as well as potluck gatherings are time-tested ways to introduce non-vegans and “transitioners” to easy, convenient, and delicious vegan dishes.

Darshana creates mouthwatering plant-based food with a focus on health. Her mastery of spices and the flexibility in her recipes can accommodate picky eaters, the gourmet elite, and those who approach vegetables with suspicion, convincing them that healthy, tasty, and compassionate can work together. (See her recipe on page ___ of this issue.)

My hope is to inspire other chefs to be challenged. What if we all approached vegan-friendly restaurants to host healthy plant-based or vegan-dinner nights? Culinary schools are a great place to start as, I believe, the future is healthy vegan offerings. We know we cannot sustain the current standard American diet (SAD), and the shift to alternatives is well under way. But as always, knowledge is power; as people and chefs get educated on the health factors, they will demand food and create meals that support avoiding chronic illness.

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Please check out Darshana’s recent release, Forks over Knives: Flavor! Whole-Food, Plant-Based Recipes to Cook Every Day. Darshana makes it easy for you to follow her recipes. She tells you how long they will take to prepare, and she offers many variations to accommodate taste preferences and flexible substitutions.

You can follow Darshana on social media or get recipes and read her blog at: http://darshanaskitchen.com VEGWORLD Magazine The Animal Advocacy Issue | Issue 51 - March/April 2019 |

ACTIVIST FOR PASSION ERICA MEIER Executive Director for Compassion Over Killing “Do something and make some noise” is the HOW for Erica Meier, who worked as an animal control officer in Washington, D.C. Erica now works to inspire and empower others to show compassion for the animals and to promote eating vegan.

Erica is the executive director of Compassion Over Killing (COK), which is a nonprofit animal protection and legal advocacy organization. They have multiple activities and campaign programs to help farmed animals, and they also work to increase awareness and transparency for consumers and to promote eating a veggie diet. Effective, measurable strategies to encourage a vegan diet include programs like Meatless Mondays.

Some vegans may balk, saying that it isn’t enough, but not everyone is willing to make big changes overnight. Erica knows we need to meet people where they are. Start with people who own and love animals and point out how we know our pets as members of our family. We recognize when our cat or dog is sad or angry or excited and playful. Farm animals are capable of the same range of emotions.

COK also challenges familiar restaurant chains and larger food corporations to eliminate animal ingredients. There are multiple benefits, including the market growth of vegan options that make it more convenient, accessible, and fun for consumers to switch. Consumers want to reduce animal suffering and will choose ethical products if they are aware that there are equivalent options or that a product is viewed as unethical. The key is to write, call, or email corporations to let them know that we want vegan products. It is also important to patronize vegan vendors and share when new vegan products become available.

The COK website is a treasure trove for activists who are ready to get involved. You can check out the various opportunities for undercover investigations and exposures as well as education outreach. The website has guidelines, practical suggestions, and resource support for success in any of the following methods of local activism: • Restaurant Outreach is a way to encourage local establishments to offer animal-friendly options and make an immediate and lasting difference for the VEGWORLD animals in yourMagazine area.

• Leafleting is simply asking people if they would be interested in a brochure about vegetarian eating. This simple action has been shown to be highly effective.

• An extension of COK, TryVeg.com, is a popular and informative web guide for vegetarian and vegan eating. The website also contains downloadable leaflets and guides to share as well as a selection of amazing food options that will make your mouth water.

COK also runs the Beyond the Lies program tour, which promotes consumer advocacy for transparency regarding food via exposing misleading food labeling and marketing techniques and the abuse in and truth about common agriculture practices. The Beyond the Lies program pays consumers $1 to watch a four-minute video, and volunteers talk to them about making more comThe Animal Advocacy Issue

passionate choices.

Erica believes there is a superhero in all of us, and we need to make more noise about the changes we want to see happen. While she is aware of the “vedgeducating” power of getting politicians and celebrities to join us in espousing the vegan message, if we each raise our voice, we will elicit change.

What you can do: Get involved! COK has so many opportunities to become a champion for animals, vegan options, and correct information. Invest a little time to explore their website to learn about what’s going on around you, or download their free guides.

I believe you will discover a cause you will feel called to join: https://cok.net https://tryveg.com |https://beyondthelies.org Issue 51 - March/April 2019 | 125

ACTIVIST FOR ENTREPRENEURS KATRINA FOX Founder of https://veganbusinessmedia.com, Author of Vegan Ventures: Start and Grow an Ethical Business Running a business may not be the first thing that comes to mind when you think of activism, but owning an ethical vegan business makes a powerful statement and has a big impact for the animals. A good example is the non-dairy beverage industry, which has exploded in the market. Vegan businesses make it easier to choose compassion.

Katrina shares effective strategies to support entrepreneurs and create a wave of ethically sustainable businesses.

She makes no apologies for her goal of “world domination,” and why should she? A world of ethical businesses sounds heavenly, and just reading her book inspired me to start dreaming of ideas to promote the cause.

According to Katrina, there are a few things to keep in mind in the vegan business arena. (Grab a copy of her comprehensive book, Vegan Ventures: Start and Grow an Ethical Business, for more in-depth information.) One idea that stuck with me is, “Know your why.” With vegan businesses, regardless of whether your focus includes health or sustainability, we are all collaborating to reduce animal cruelty and increase compassion. In fact, this common thread is helpful in lifting one another up. Support, rather than competition, is the key to success. There is room for us all to unite and pursue our passions and promote others at the same time while we continue advancing compassion for animals. Let your uniqueness, your “why” radiate by being authentic and sharing your stories.

People will be drawn to your passion, and it can be the foundation of your brand.

Some of the business techniques Katrina offers are useful in promoting plant-based diets and veganism among our family and friends, too. When I share my individual story, which is my “brand,” listeners try to find ways to relate. People want to be associated with things that are ethical and healthy, while maintaining group acceptance. When people find out that you eat plants, many respond that they are “mostly vegetarian” or “pescatarian,” to show commonality and relate to you. This is an opportunity to be an ambassador of veganism.

One way to inspire others is by telling them about your favorite vegan products and services and the ways they make being vegan so easy and convenient.

Katrina’s website has links to her successful podcast, Vegan Business Talk, as well as further information about Katrina’s exciting online PR course for business owners and entrepreneurs, “Vegans in the Limelight.” https://veganbusinessmedia.com 126

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ACTIVIST FOR ACTION SIMONE REYES Vegan Activist Simone challenges us to face our truths and, where necessary, awaken our unconscious minds. She has participated in a variety of protests, from shaming fur wearers to protecting baby seals. She is an admirable example of a powerful voice for the voiceless. We all know someone who is passionate about many food-related topics; if the connection to animal abuse isn’t one of them, you can help add it to that person’s concerns.

What are some first steps? Simone wisely advises us to go to those who are activists already. Start with the feminists and the mothers, and talk to them about dairy farms and the suffering of the animals. Use activist language, such as pointing out the parallels between oppression of women and stealing milk and calves from mother cows, or a chicken’s eggs or a pig’s babies. Point out how the female animals are widely exploited for their reproductive capacities. Go to the men and talk about the killing of male calves and male chicks because they can’t reproduce. Go to the environmentalists and point out the facts about global warming and factory farming, fecal contamination, the collapse of marine life and ecosystems, destruction of the rain forests, water and air pollution, and world hunger.

Simone says: I didn’t think I could do it, but I found that a direct yet non-judgmental approach works. A simple, “I used to think that, too...” followed by facts, can plant the seeds for change in others. You can find Simone on Twitter, Instagram, and here: https://www.onegreenplanet.org/author/simonereyes_ogpblogger

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ACTIVISM FOR A BRAVE NEW WORLD

CHRISTOPHER SEBASTIAN MCJETTERS Director of Social Media for Peace Advocacy Network, Senior Editor at Vine Sanctuary Press, and Lecturer at Columbia University Christopher Sebastian McJetters has recognized the connection in freeing all species. This is an important issue of our times. We must acknowledge and do away with the constructs that oppress any marginalized group in order to achieve complete liberation and moral evolution.

To start, we can increase awareness by recognizing the patterns of oppression woven into our social system and admit our contributions to them. Many of us are overwhelmed by this realization at first. It is similar to the way many new vegans feel remorse when they look back on all the lost lives and animal suffering their former way of eating caused.

However, retreating into self-blame or – shame, though tempting at times, is ineffective. Our goal is forgiving ourselves for not knowing or doing better and taking the steps to make better choices and to share the vegan message with others. It is also important to realize that you will practice that forgiveness repeatedly over time.

Christopher is an articulate and clever lecturer who never fails to provoke deeper consideration of matters with which we are unfamiliar.

He is endearing and relatable as he exposes patterns of our history that we’ve long avoided. I applaud his bravery and admire his tenacity and sense of humor. Violence, racism, sexism, and misogyny are pervasive, entrenched products of the culture of imperialism as well as of herding cultures. Eradicating “speciesism” is the path to anti-discrimination and liberation for all beings on our planet.

As I tweak my lifestyle and gain confidence in my voice, I realize I have already arrived at my destination, and it isn’t being a perfect vegan.

Rather, it is encompassing vegan values and simply doing what I can, where I can, and when I can. I am an activist. The scope of my actions and the way I define myself are my choices. Christopher has influenced me to see that we are all connected and that my liberation is dependent on the liberation of others. We aren’t on different sides.

We are all in this fight together and need to unite for liberation for all.

Go to https://www.christophersebastian.info to view his calendar, support his endeavors, or request and arrange a lecture at your local university or for an LGBTQ or other intersectional organization.

ABOUT THE AUTHOR

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Susan Willner-Jones has two kids in college and one in high school. She went plant-based after years of parenting a vegan daughter who dared her to watch Cowspiracy, Forks Over Knives, and Earthlings over a weekend. It completely transformed her life. Susan believes the key to health and happiness relies on ditching ineffective belief systems, starting with the food. She holds a certificate from eCornell in Plant Based Nutrition and is a life coach who specializes in Grief VEGWORLD Magazine | Recovery.

Issue 51 -She March/April 2019 |on Facebook at Susan Willner Jones-Grief can be reached Recovery.

ADD LOVE AND STIR THE BEAUTY AND POWER OF FARMED ANIMAL SANCTUARIES AS ADVOCATES FOR VEGANISM

by Kathy Stevens

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ome years ago, a boy of 7 or 8 — I’ll call him Brandon — and his dad arrived quite early for the first tour of the day at our Catskill Animal Sanctuary, located in Saugerties, NY. Rather than wait under the majestic old willow tree where our tours begin, the pair decided to roam, and as they entered our main barn, there I was, kneeling, gently wrapping Henry the rooster’s body in a towel for burial. Henry had been struggling for weeks; when it was time to let him go, he died peacefully in my arms.

Brandon asked what I was doing, and through my tears, I explained, and then invited him and his dad to wait under the willow tree. As they walked away, I heard Brandon whisper to his father, “Dad ... it’s just a chicken,” and in that instant, I understood the unique role of sanctuaries as advocates for all animals — even, and perhaps especially, for chickens.

Henry was a Cornish-cross rooster, the breed of bird developed by the chicken industry to grow really big, really quickly.

“Ready to be dressed in just six weeks,” boasts one hatchery.

“Dressed.” What an ironic euphemism for a process that includes being shackled upside down by your feet, dunked into electrified water, having your throat slit, and sometimes, when the process doesn’t work right, being boiled alive.

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“Dressed?”

At Catskill Animal Sanctuary, we know the following: No matter our species, we all want our lives. Further, whether child or chicken, we all have rich emotional lives; in fact, after 18 years of working and living among thousands of farmed animals, I know for certain that they experience every emotion we do. Chickens feel joy and ducks get nervous and pigs have great senses of humor. Cows mourn and goats are exuberant; all of them are as lifted by sunshine as we are.

Nor are our emotional lives the only similarities we share.

Regardless of species, we are remarkably individual. Ten chickens truly are as different as ten people. And finally: Pain, fear, and suffering feel no different to a chicken than they do to a child. In other words, in the ways that truly matter, we animals really are all the same.

For nearly four years, Henry delighted us with his raucous exuberance, his profound affection for humans, his entitled sharing of the dog bed with Murphy the yellow lab, and his protective claiming of the barn kitchen as his kingdom. He lived large despite chronic, industry-induced pain. It was our gift to support and honor his innate joy and to spare him the suffering of a painful death. And yet a child who loved

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animals found a goodbye ritual for a chicken to be... what? Silly? Unsettling? Maybe just baffling? Because Henry was “just a chicken,” he was unworthy of my reaction, and maybe unworthy of burial.

Farm sanctuaries are uniquely positioned to upend the unconscious bias that allows us to label some animals as deserving of care and consideration and others as, well, food or products unworthy of anything other than being eaten. People don’t expect farmed animals to seek them out, to show affection, to play. But at Catskill Animal Sanctuary, Sebastian the rooster races to us when we call his name, as does Amelia the pig. Amos the steer will lick a visitor’s face over and over with his scratchy tongue until the visitor pulls away in pain. Hermione the goat presses her body into ours, asking for a massage; Bruce the duck bites visitors who dare to remove him from their laps (where he wants to spend his entire day).

And when Zeke the sheep looks deeply into the eyes of an unsuspecting guest who has knelt down to say hello, he touches her soul. But it’s in the turkey barn where most visitors come unglued, because, quite simply, turkeys are love on two legs.

Herein, friends, lies the power of sanctuaries as advocates: In a single visit, an “animal lover” understands that their assumptions about farmed animals simply don’t square with who’s right in front of them. A single visit is often all it takes for them to say, through their tears, “I had no idea. I’m going vegan.” It’s the animals, assisted by our superstar tour guides, who are our very best vegan-makers.

Some factions of the vegan movement argue that sanctuaries shouldn’t be supported by folks who want to ensure that their dollars do the greatest good. Despite the flaws and short-sightedness of their arguments, “effective altruism’s” critique of sanctuaries is getting a lot of play. But 93% of nonvegan visitors to Catskill indicate, post-tour, that they intend to reduce or eliminate their consumption of animal products. That’s when we say, “Let us help you,” and offer New Leaf, our mentor program that pairs wannabe vegans with trained mentors; Compassionate Cuisine, our vegan cooking program; or Camp Kindness to inspire children to become advocates in their own right. When someone whose heart is wide open says, “Please tell me what to do,” Catskill Animal Sanctuary has the answer.

For several years, Kathy maintained a blog on Huffington Post... an excerpt from one of her articles is contained in this piece.

ABOUT THE AUTHOR Kathy Stevens is the founder and director of Catskill Animal Sanctuary, one of the nation’s leading havens for farmed animals and a center that inspires and supports the public in its journey toward plant-based living. She speaks at conferences and colleges throughout the US and Canada on animal-rights, environmental, and vegetarian topics and is the author of two popularly and critically acclaimed books about the work of Catskill Animal Sanctuary: Where the Blind Horse Sings and Animal Camp.

She lives on the grounds of CAS with her dogs Chumbley and Scout.

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F E AT U R E

MONKEYING AROUND WITH ANIMAL ADVOCACY

by Shoshana Chaim

W

e’ve all heard about those kids.

You know, the ones who make it onto daytime talk shows.

They have 8 million hits on their YouTube channel by the age of 2, or raise millions of dollars for a charitable organization by the age of 10, or get into Harvard Medical School by the age of 16. As parents, we love our kids and want them to do the best they can, and we know they are simply the best ballplayer in the region (yeah, right) or think they must possess genius because the oatmeal they left behind in the bowl somehow resembles Albert Einstein.

Yes, our kids are destined for greatness ... or a bad haircut. But when we look at the kids described earlier, we can’t help having a twinge of jealousy. The lesson here is, look for the small stuff — and don’t rush the big stuff.

him with a 1:1 coach who called him weekly and gave him the tools and skills he needed to create an event. I was so excited for him, we ... I mean, he would finally have the opportunity to think about people outside our family without my leadership. And then I realized: He was only 9. He had a lifetime to do good. Oh, boy, we parents really are nuts. At that point, I decided to take a step back and let him handle this without my influence.

http://www.storybookmonkeys.org Over the months, Russell planned and strategized. He researched different organizations in our area that helped animals. He knew about two first-hand,

I was completely guilty, a few years ago, of trying to rush my kids. I wanted them to take initiatives in their school, be leaders, join the Eco Club and the Healthy School Committee. But my older son Russell (who was 9 in 4th grade last year) was not interested.

My hopes and dreams of his being on Ellen as a ‘tween heartthrob activist and philanthropist were washed away ... or were they?

Russell was chosen by his teacher to be eligible to apply for a leadership program in the city. Russell applied and needed to come up with a few different ways he could help his community.

One of the ways he chose was to help the animals, because they are indeed part of our world and our community, too. This amazing program provided

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one being the SPCA, where we adopted our cat, and the other the Story Book Farm Primate Sanctuary. We had visited the sanctuary as a family a bit back and helped sponsor a fundraising event for them as well. Russell was intrigued by the fact that his friends didn’t know about the primate sanctuary already, and he could raise their awareness. He really enjoyed watching the monkeys on their Instagram account. He knew that he needed to raise more awareness about them.

MANY PEOPLE DO NOT REALIZE THAT THERE ARE THOUSANDS OF ABUSED ANIMALS THAT NEED A PLACE TO LIVE PEACEFULLY.

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https://www.instagram.com/storybookmonkeys So Russell set to work. He contacted the director of the Story Book Farm Primate Sanctuary, which happens to be one of two primate sanctuaries in Canada. He introduced himself and made her aware that he wanted to help them out. She quickly set a date with him to bring his friends and family. He wanted to know what he could do to help besides collect funds, as the children in this program were not allowed to collect money. Together they decided that he would collect items needed to make the sanctuary run. Old blankets and towels, cleaning supplies, perishable and non-perishable foods, and specific brands were put on a list. Russell made a flyer with his coach (which had to be redone three times as pertinent information was left off each time... Oh, well, it’s all part of the process!).

You’ve heard about the perfect storm?

Well, here in Canada we had an ice storm in the middle of April, on the day of the event, when 20 of Russell’s friends and their families were going to

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MONKEYING AROUND WITH ANIMAL ADVOCACY

meet Darwin the Ikea Monkey, Pockets Warhol, and all their furry friends. It was very disappointing and brought on quite a few tears.

As parents, our hearts broke. https://www.instagram.com/pocketswarhol But we knew that this was a great opportunity for Russell to think and problem solve about what he could do. So we texted all the families and rescheduled for another time. Unfortunately, many people could not come out on the new date, but the awareness was there, the curiosity to go another day was piqued, and some of the donations had already been collected. All in all, it wasn’t so awful.

Finally, the new event date arrived. We packed up our cars, picked up some of our guests, and set out on our 1.5-hour drive to meet up with the rest of the visitors, the volunteers, and, of course, the monkeys and lemurs. It was really the perfect day. We met two of the new long-tailed macaques, caught a glimpse of Darwin (he’s really shy), and Russell even got a chance to play a game of catch the ball with Pockets! https://www.instagram.com/p/Bj2mxXuHLon That day I saw my child as someone responsible for making an important difference.

Many people do not realize that there are thousands of abused animals that need a place to live peacefully. They have no idea that sanctuaries like this one even exist, or where these animals come from. They don’t know about the legal exotic-pet trade here in Canada, the way animals are being exploited in sideshows, or how severely traumatized the monkeys used for scientific purposes can become.

That day I saw my child as responsible for collecting hundreds of dollars’ worth of supplies needed to make the sanctuary able to run.

This sanctuary, like many out there, does not receive any public funding and relies on donations to exist.

That day I saw my child’s confidence rise.

He made a plan and carried it out. It didn’t matter to him if he reached 10 people or 10,000 people. He did it. He carried out his plan. He made a difference. He did it for the animals.

I could not have been more proud that day.

Adam and I watched our little boy smile, take charge, write letters of gratitude to the visitors, and simply do what he felt was the right thing. I must admit, I’m a little teary right now just reminiscing over it.

I’m reminded that it’s not the events that get all the publicity, or the events where the biggest celebrities show up, or the events that raise millions of dollars that really matter. It’s the many small events, the ones that raise awareness and people’s confidence so they will be willing to help again and again.

So … the next time you find yourself wondering if your child is the next big advocate for a good cause, tell yourself that they already are.

Every time they pet an animal kindly, every time they hold a door for a stranger, every time they put their only quarter in the charity box, every time they tell someone they don’t eat animals, they are flexing their advocacy muscles. They are practicing the skills needed to be kind, compassionate, and caring inhabitants of this planet. Know that they are not only destined for greatness. They are already living it.

ABOUT THE AUTHOR Shoshana Chaim is the co-host of The Plant Trainers Podcast and a Family Health and Wellness Coach working to alleviate the stress in life caused by diet, unhealthy lifestyle, and chronic illness. As a magazine writer, TV guest, and international speaker, Shoshana inspires others with her personal and family health journeys as well as practical ways to improve quality of life through nutrition and fitness. She is now the proud author of her Yummy Foods Activity Book For Kids, which can be found at https://www.planttrainers.com/yummyfoods.

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Zubiate's newest addition is their Organic Queso de Jalapeno. Its color is yellow & similar to that of a dairy-based Velveeta dip. The consistency is creamy and referred to as liquid gold because it's so good.

They use no nuts, no dairy and no soy. Zubiate's Zubiate's newest addition is their Organic Queso de delicious queso is the first&like it in country and it Jalapeno.

Its color is yellow similar to the that of a dairy-based Velveeta dip. The Its consistency creamy onions, tastes JUST LIKE CHEESE. base isispeppers, and referred to as liquid gold because it's so good. garlic, safflower seed oil, lime, jalapenos, cayenne and They use no nuts, no dairy and no soy. Zubiate's kosher salt. delicious queso is the first like it in the country and it This JUST spectacular addition our lineonions, is creamy and tastes LIKE CHEESE. Its baseto is peppers, garlic, oil, lime, and Velveeta thicksafflower enoughseed to use justjalapenos, as you cayenne would any kosher salt. cheese.

You can use it in your homemade This spectacular addition to our line is creamy and mac'n'cheese, your favorite chili queso dip or thick enough toin use just as you would any con Velveeta You can it in your homemade even cheese. try it out in ausecheesy stuffed meatball! Once mac'n'cheese, in your favorite chili con queso dip or you start dipping, it's tough to stop. even try it out in a cheesy stuffed meatball! Once you start dipping, it's tough to stop.

Dear CHEF AJ What do you think of mindful eating for intuitive eating for weight loss?

I think that mindfulness is a wonderful practice, especially for stress reduction, but I don’t think it’s an effective tool for weight loss if you’re still eating unhealthy, calorically dense foods. Imagine telling an alcoholic to just listen to their body or use their intuition about what or how much alcohol to drink, or to just sip their martini mindfully or put it in a smaller glass. These techniques will not work as long as one is ingesting addictive substances. When you truly understand caloric density and limit highfat plant food; eat only whole, unprocessed plants; and avoid animal products and processed foods like sugars, flours, and oils, it doesn’t matter how you eat, when, or even how much you eat. All that matters is what you eat.

satisfaction. Liquid calories are not favorable for weight loss. There’s also no standard recipe for a green smoothie, as some are made of greens with little to no fruit and some are chock-full of coconut oil, peanut butter, dates, and chocolate. When you are trying to get used to eating bitter greens, a smoothie may be a good way to get used to the taste, with the eventual goal of eating your greens. Do an experiment: Place all the contents of the blender into a bowl and try to eat it. Once you blend it, it’s very easy to overconsume calories. Nature gave us 32 of the best blenders, our teeth! So use them whenever possible.

Love & Kale, Chef AJ To learn more: http://www.EatUnprocessed.com

I hate vegetables. Can I just drink green smoothies?

Smoothies can be a lifesaver after dental work, but if you are trying to lose weight, you will want to chew your food, because that increases satiety and

Chef AJ’s best-selling book on Amazon: https://amzn.to/2DZKUo7 TV show Healthy Living with Chef AJ: http://foodytv.com/chef/chef-aj

ABOUT THE CHEF Based in Los Angeles, Chef AJ has been devoted to a plant-exclusive diet for over 41 years. The host and creator of several television cooking series including “Healthy Living with Chef AJ” and trained in comedy, she has appeared on major late-night shows with Johnny Carson, Jay Leno, and David Letterman. She also teaches a monthly cooking seminar and has written a number of bestselling books. Chef AJ holds a certificate in plant-based nutrition from eCornell University. In 2018 she was inducted into the Vegetarian Hall of Fame.

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Dishin’ It Up! Plant-Based Recipes for a Sustainable, Healthier World

SALVADORAN BREAKFAST TACOS WITH CHIPOTLE SOUR CREAM

by Darshana Thacker

M

y assistant Josie Bonilla is Salvadoran. We spend hours in the kitchen cooking and talking about food. She introduced me to traditional Salvadoran tortillas, which are smaller and much thicker than Mexican tortillas. They’re more like corn cakes. Plantains, a type of banana, are also a staple in Salvadoran cuisine. I really enjoy their sweet flavor when paired with savory ingredients as they are in this recipe. If you don’t have the time to make the Salvadoran tortillas, pile the delicious toppings onto warm or toasted store-bought corn tortillas Cook Time 30 minutes

Makes 8-10 tortillas

INGREDIENTS • 1 cup masa harina • ¼ teaspoon sea salt • 1 plantain, cut into ¼-inch slices on the diagonal (about ¼ cup) • 1 (15-ounce) can black beans, rinsed and drained (about ¼ cup) • 2 Tablespoons fresh cilantro, finely chopped • ¼ teaspoon ground cumin

DIRECTIONS 1. Combine the masa harina and salt in a medium bowl. Add 1 cup water and mix with a rubber spatula until a wet dough is formed. Using your hands, gently knead the dough in the bowl until it binds without being sticky, adding more water to achieve a consistency similar to Play-Doh. 2. Fill a small bowl with water. Roll 2 tablespoons of the dough into a ball. Place the ball on the palm of one hand and press it with the other to form a tortilla that is 3 inches in diameter and ¼-inch thick, dipping your hands in the water if the dough sticks.

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Place the tortilla on a plate and form the remaining tortillas in the same way.

3. Heat a large nonstick griddle or sauté pan over medium heat. Working in batches, lay the tortillas on the griddle or in the sauté pan and use a pastry brush or your fingertips to lightly coat the surface of the tortillas with water. Cook for about 4 minutes, until the undersides are golden brown. Flip the tortillas, and cook.

NOTE: You can find masa harina at Latin American and many conventional supermarkets

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CHIPOTLE SOUR CREAM

by Darshana Thacker

C

hipotle chiles in adobo sauce come in a small can and can be found in the Hispanic section of supermarkets. The adobo sauce they are packed in has so much flavor, I use it to give a sweet smoky flavor (and heat) to this “sour cream.” I like to spoon it on soups, tacos, tostadas, or anything else with a Mexican touch.

Prep Time 5 minutes Makes about 1½ cups

INGREDIENTS • 1 (12-ounce) package extra-firm tofu, drained • ¼ cup fresh lime juice • ¼ cup chipotle juice (from a can of chipotles in adobo sauce) • 1 medium garlic clove, minced (about ¼ teaspoon) • Pinch of sea salt

DIRECTIONS Blend all the ingredients in a blender until pureed.

STORAGE: Refrigerate in a container with a tight-fitting lid for up to 1 week.

From the book FORKS OVER KNIVES: FLAVOR!. Copyright © 2018 by Forks Over Knives LLC. Published on October 30, 2018 by HarperWave, an imprint of HarperCollins Publishers. Reprinted by permission.

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ABOUT THE CHEF Darshana Thacker is the chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she’s known for her hearty and distinctly flavorful creations, which draw inspiration from a wide range of ethnic traditions. Chef Darshana was the recipe author of Forks Over Knives Family and a lead recipe contributor for the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Chef Darshana has catered numerous events, served as a private chef, and led individual and group cooking classes.

Brian Wendel is founder and president of Forks Over Knives, a lifestyle brand that empowers people to live healthier lives by changing the way the world understands nutrition.

Brian created and executive produced the 2011 documentary film Forks Over Knives, which has been viewed by millions of people around the world and has become one of the most influential documentaries of our time. Under Brian’s leadership, Forks Over Knives has evolved into a multimedia brand that offers an array of tools to make plant-based living easy and enjoyable — including bestselling books; a top-ranked mobile recipe app; the weekly, customizable Forks Meal Planner service; Forks Over Knives magazine; a growing line of food products; and a website that serves as a leading destination for people seeking plant-based health news, real-life success stories, and delicious recipes.

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BLOODY MARY

by Timothy Pakron

BLOODY MARY

T

his popular cocktail may not be Southern, but Southerners act like it is. A brunch tradition, this tomato and vodka – based drink is a festive way to cure any hangover while getting your daily dose of vegetables. I love loading mine up with all the veggies I can get my hands on. My two major requirements are pickled okra and celery. Anything else is up to you. As for the base, I like using fresh horseradish for its refreshing kick (you can find it in the produce section of your grocery store); and the fresh lemon and lime juices help this mix shine like the sun.

Prep Time 10 minutes

Makes 10-12 servings

INGREDIENTS • 32 ounces (1 qt) tomato juice • 2 to 3 Tablespoons fresh horseradish to taste, grated • ½ teaspoon lemon zest, grated • ½ teaspoon lime zest, grated • 3 Tablespoons fresh lemon juice • 3 Tablespoons fresh lime juice • 2 Tablespoons vegan Worcestershire sauce • 1 Tablespoon tamari • 2 teaspoons Louisiana hot sauce • 3 small garlic cloves, minced or microplaned • 2 stalks celery, chopped

DIRECTIONS 1. Make the Bloody Mary mix: In a blender, combine all of the ingredients and blend until smooth. If you are serving immediately, transfer to a pitcher. If for later, transfer to a tightly sealed jar and keep in the fridge for up to 1 week.

• 2 Tablespoons nutritional yeast • 1 teaspoon smoked or sweet paprika, plus some for serving • 1 teaspoon sugar • ½ teaspoon sea salt, plus some for serving • Dash cayenne pepper

2. When ready to serve, combine a small amount of sea salt and smoked paprika on a small plate and mix well. Rub a piece of lemon around a cocktail glass and dip into the salt mixture, coating the rim.

Fill with ice and add one shot of vodka (or more if you’ve had a bad week). Top with Bloody Mary mix and add in pickled vegetables of your choice.

• Freshly cracked black pepper, to taste • Lemon slices, for serving • Ice, for serving • Vodka, for serving • Pickled vegetables, for serving

LAGNIAPPE: For a festive assortment of fixins, hit up the olive bar at your grocery store for some great options.

I love using roasted garlic cloves, sweet peppers, baby pickles, chipotle carrots — the more the merrier, honestly! Take advantage of what’s done and ready to go.

Reprinted from Mississippi Vegan by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2018, Timothy Pakron

ABOUT THE CHEF Timothy Pakron is a passionate cook, artist, and photographer, and the creator of the blog "Mississippi Vegan." Before devoting himself to the culinary arts, he spent time as a fine artist in Charleston, South Carolina, and New York City. He currently lives and works in New Orleans.

Mississippi Vegan (https://tinyurl.com/ybk3muvc) (Avery) is his first cookbook.

ANDALUSIAN ASPARAGUS SALAD

by Daniela Lais

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ANDALUSIAN ASPARAGUS SALAD

I

use two varieties of regal asparagus spears in this Andalusian salad with an unusual combination of zesty oranges, sweet dates, and delicately bitter olives. This is a fruity and piquant spring salad, which makes for a tasty, interesting, and aesthetically pleasing lunch.

Prep Time 25 minutes

Makes 1-2 servings

INGREDIENTS

DIRECTIONS

• 3½ ounces (100 g) seitan

Chop the seitan into ½-inch (1 cm) pieces. Remove the woody ends from all the asparagus spears. Peel the lower one-third of the stem of each green asparagus spear. Slice all the asparagus spears diagonally to make 1½-inch (4 cm) long pieces. Set the asparagus tips aside.

• 15 green asparagus spears • 15 white asparagus spears • 5 pitted dates • 2 small unwaxed oranges • 2 Tablespoons extra virgin olive oil

Finely chop the dates. Finely grate 1 orange or use a zester to make fine strips. Cut both oranges in half and squeeze the juice into a bowl.

• 1¾ ounces (50 g) pitted black olives • 1 Tablespoon balsamic vinegar • 1 Tablespoon soy sauce

Heat the oil in a pan over medium heat and sauté the seitan and the asparagus pieces (not the tips) for a short time. Stir in the olives and orange zest. Add the vinegar, soy sauce, and orange juice. Mix in both types of paprika as well as the salt, pepper, allspice, and lime juice. Let cook over low heat for 5 minutes.

• ½ teaspoon hot paprika • 1 teaspoon sweet smoked paprika • ½ teaspoon sea salt • pinch of freshly ground black pepper • pinch of ground allspice

Finally, fold in the asparagus tips and dates and cook briefly. This salad tastes great warm or cold.

• 1 Tablespoon lime juice

Excerpted from Vegan on the Go, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2018 by Jérôme Eckmeier and Daniela Lais.

ABOUT THE CHEF Daniela Lais has been vegan for more than sixteen years and is passionate about ethical eating. She worked for many years at one of the oldest vegetarian/vegan restaurants in Graz, Austria. She has been a journalist for over ten years. She splits her time between Portland, OR and Austria. She is also the co-author of DK’s Vegan Easy Baking (2018). Find more of Daniela’s recipes at https://www.facebook.com/laisdaniela.

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Jérôme Eckmeier has been cooking vegan food and following a vegan diet for many years and regularly conjures up inspirational new vegan dishes in his online cooking show and his blog. He has trained as a chef and food technician and worked in numerous prestigious restaurants in Germany and elsewhere. He is also the co-author of DK’s Vegan Easy Baking (2018). Find more of Jerome’s recipes at http://www.jeromeeckmeier.com.

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CRUNCHY TAHINI CARDAMOM GRANOLA

by Caitlin Shoemaker

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CRUNCHY TAHINI CARDAMOM GRANOLA

T

his tahini cardamom granola is incredibly crunchy and bursting with flavor, but it’s oil-free and made with only nine plant-based ingredients! A perfect on-the-go breakfast or tasty snack.

Makes 10 Servings

Prep Time 5 Minutes

Cook Time 25 Minutes

INGREDIENTS

DIRECTIONS

• 1/3 cup tahini (see Chef’s Note)

1. Preheat oven to 325°F. Add the maple syrup, tahini, cardamom, cinnamon, vanilla extract, and salt to a large bowl. Whisk well.

• ¼ cup maple syrup • 2 cups rolled oats, gluten free if necessary • ½ cup pumpkin seeds

2. Add the rolled oats, pumpkin seeds, and sunflower seeds to the bowl. Fold the dry ingredients into the wet until everything is evenly incorporated and moist.

• ½ cup sunflower seeds 3. Transfer the granola to a lined or greased baking tray. Bake in the bottom rack of the oven for 20 minutes; then, gently “flip” the granola by breaking it apart with a spatula. (Note: break it into small or large clusters according to your preference.) Return to the oven and bake for an additional 5-7 minutes.

• 1 teaspoon vanilla extract • ½ teaspoon cardamom • ¼ teaspoon cinnamon • ½ teaspoon salt • ½ cup cranberries (or other dried fruit of choice)

4. Remove from the oven, sprinkle the cranberries over the granola, and let cool completely on the tray.

5. Once cool, store in an airtight container at room temperature for up to one month. Serve as desired.

CHEF’S NOTE: Another nut/seed butter of choice may be substituted for the tahini. Also, equal parts of other nuts, seeds, or dried fruit of your choosing may be substituted for the pumpkin seeds, sunflower seeds, and cranberries.

ABOUT THE CHEF Caitlin Shoemaker is the recipe developer, photographer, and the creative force behind the food and lifestyle brand, From My Bowl. She creates delicious and easy-to-follow vegan recipes that are also gluten free and refined sugar free. When she’s not in the kitchen, you’ll find her flowing on her yoga mat, walking in the great outdoors, or curled up on the couch with a giant mug of tea.

Learn more about Caitlin at: https://frommybowl.com Follow her at: https://www.instagram.com/frommybowl

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CHOCOLATE BUCKWHEAT PANCAKES

by Lena Kaneider

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CHOCOLATE BUCKWHEAT PANCAKES

T

hese delicious pancakes are free from refined sugars, rich in protein, gluten-free, and super chocolatey. Breakfast has never been better!

Prep Time 5 minutes

Cook Time 15 minutes

Makes 1 serving

INGREDIENTS

DIRECTIONS

• ½ cup (70 g) buckwheat flour

1. Put all the dry ingredients (buckwheat flour, protein powder, cacao powder, cinnamon, date sugar) in a big bowl.

• ¼ cup (30 g) protein powder (I use chocolate protein powder, but you can simply use more flour if you don’t have any) • 1 Tablespoon cacao powder (unsweetened) • 1 teaspoon date sugar • 1 teaspoon cinnamon • 1 heaping Tablespoon soy yogurt • Dash of plant milk of choice • Water • Toppings of choice

2. Add a dash of plant milk and some water (approx. 7 ounces).

The batter should be thick and creamy.

3. Add the soy yogurt and mix well. Now the dough is ready.

If you’re not in a rush, I suggest letting it sit for about 10 minutes.

4. Heat a non-stick pan on medium heat and wait until it’s hot.

5. Add one tablespoon of the batter to the pan and use the spoon to even it a bit. Depending on the size of your pan, you can cook multiple pancakes at once.

6. When you see little bubbles on the surface of the pancake, flip it over and let it cook until it gets golden brown.

7. Repeat step 5 & 6 with the rest of your batter.

8. Serve the warm, chocolate pancakes with everything that your heart desires. I prefer fresh and frozen berries, soy yogurt, and some cacao nibs.

ABOUT THE CHEF Lena Kaneider is a 20-year communications major in Berlin, Germany, who is passionate about vegan food and a healthy lifestyle. She grew up in a little village in Northern Italy, and in those mountains and forests developed a close connection to nature and the animals that dwell there. Lena stopped eating meat at an early age, not wanting to impose suffering due to her food choices. Creative cooking, attractive food design, and photography helped Lena overcome a serious eating disorder in her teens and forge a healthy relationship with eating. Now, she is thriving and has turned back to an earlier athletic passion of hers, swimming. You can find Lena’s colorful dishes at https://www.instagram.com/len.alini and https://lenalini.wordpress.com.

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OYSTER MUSHROOM CHOWDER

by Jennifer Jones Horton

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OYSTER MUSHROOM CHOWDER

O

ur most popular soup at the restaurant.

DIRECTIONS

Makes 7-8 cups

1. In a saucepot, heat oil on medium. Add the onions and garlic and sauté until light brown.

2. Add the mushrooms to the onion mixture and continue to cook for 5 - 7 minutes until tender and juicy.

INGREDIENTS • 3 cups oyster mushrooms, hand shredded

3. Add the potatoes, herbs, and broth. Simmer until the potatoes are tender.

• 5 small red potatoes, diced small • 3 cups vegetable broth

4. In a blender, process the cashews and water until smooth then add them to the saucepot.

Simmer until thickened.

• 1 cup cashews • 1 Tablespoon olive oil • 1 medium yellow onion, diced small

5. Season with salt and pepper to taste.

• 3 garlic cloves, minced ALTERNATIVES: When it is wild mushroom season, I love exchanging this for chanterelles or morels for a more earthy version of the soup.

Since seasons are different everywhere, you should look up your local region for harvest dates.

• 1 cup water • 2 Tablespoons Italian seasoning • Salt and pepper (Don’t be shy. Salt brings out the flavors of the food)

From the Sanctuary Bistro’s Recipes for Everyday Living, available for purchase at: https://www.sanctuarybistro.com/vegan-cookbook

ABOUT THE CHEF Jennifer Jones Horton is the co-owner of Sanctuary Bistro in Berkeley, CA, along with her husband, Chef Barry. She is also co-author of Sanctuary Bistro’s Recipes for Everyday Living: An Easy and Loving Approach to Gluten-Free Veganism. Born and raised in Massachusetts, she moved to California 12 years ago where she lives with her husband, two vegan children, and lots of rescue animals. She has a BA from Lesley University and an MA from Simmons College. https://www.sanctuarybistro.com VEGWORLD Magazine

Instagram: https://www.instagram.com/sanctuarybistro

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his is a poem written by my grandmother in 1923. She healed from asthma and emphysema in 1921 by going from a meat-based diet to a plant-based diet. I recall the many arguments about food and medicine between my mother and grandmother. My grandmother would talk with me

privately, telling me how important it is to eat fruit and vegetables, and how we as humans are not meant to eat animals or anything that came from them. My grandmother and father had a respect for animals and nature no one else seemed to have! They felt strongly about our relationships with the other creatures sharing this world, and this love has always remained strong in my heart.

FOOD FOR MAN Will the world ever efface the stain Caused by the blood of animals slain?

World progress is apt to reach a stage When a slaughterhouse will be an outrage.

Oh ‘man’ whenever the blood of animals you spill Remember the commandment of “Do Not Kill.”

Unthinking man discard that horrid knife With which you take for food a creature’s life.

Vegetables and fruits are the food for man Carcasses of animals shorten the life span.

The nutritional value of natural food Will keep one healthy, and it tastes so good.

If humanity would only adapt a code Of “Do Not Kill, and Shed No Blood,” Then, fear of war would entirely cease And the world would enjoy everlasting peace.

Kindness and friendliness should be ordinary Gestures of human behavior.

If nutritional ways you earnestly seek, Just read the following lines with care Good food Good activity Good air Good water Good sun Reprinted with permission from Creating Healthy Children, copyright 2010.

ABOUT THE AUTHOR Karen Ranzi, M.A., Award-Winning Author of Creating Healthy Children and Raw Vegan Recipe Fun for Families, Raw Vegan Coach, Founder of Super Healthy & Raw Academy raw vegan coaching certification course, Internationally Acclaimed Speaker, Raw Vegan Chef, and Speech/Language/Feeding Therapist. https://superhealthychildren.com Photo by Sammantha Fisher

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