Fearne Cotton Says Veganism Is Energizing And Not As Hard As She Thought – Plant Based News

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Celebrity T.V presenter Fearne Cotton has described veganism as energizing and not as hard as she thought.

The star made the comment in the latest episode of The Chickpeeps Podcast, hosted by Harry Potterstar Evanna Lynch.

Cotton told Lynch her vegan journey started when she was 11. She ditched meat after watching a news show on the transportation of animals. However, the presenter said she hadnt even heard of veganism at this time.

More recently, Cotton said veganism had caught her interest as it propelled in the mainstream. She began cooking more vegan foods and then decided to eschew from animal products completely.

I incrementally became vegan, Cotton said. The last thing to go because I was never a big dairy fan anyway was eggs.

I loved an omelet and I was like I need to get over myself here and just stop eating eggs. Because its really not a big deal to not eat an omelet in the morning.

It was about a year and a half ago that I just went thats it, no more eggs. Goodbye eggs. And its been amazing. It hasnt been as hard as I thought at all.

When asked whether her decision to ditch eggs came from an ethical pressure, Cotton replied: I think I just wanted to go full hog vegan and really kind of live and breathe that experience and not buy any new leather products.

Now, I always try and buy either just non-leather products or shoes like Dr. Martens that do great vegan shoes.

You can listen to the full podcast here

Related Vegan & Plant-Based News

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Fearne Cotton Says Veganism Is Energizing And Not As Hard As She Thought - Plant Based News

I gave up veganism and the science says other midlifers should too – Telegraph.co.uk

If your GP prescribed a diet which carried twice your current risk of breaking a bone, would you happily stock up on the ingredients? Or might you wonder why on earth anyone would adopt an eating regime that requires specialist shopping and NASA levels of nutritional knowledge, whilst threatening a skeleton as brittle as winter twigs?

This week, research was published suggesting that vegans are at almost twice the risk of broken bones as meat-eaters. As yet, its unclear whether thats because vegan diets tend to lack calcium and protein, or due to the fact that vegans tend to be thinnerand have less padding to break their fall. The long-term study also began in 1993, when vegan products were less available and unfortified now, an entire industry is dedicated to adding supplements to animal-free products and the average vegan has a full supermarket aisle, rather than a dusty Tupperware stack, to choose from.

Still, to follow the science, its increasingly apparent that a vegan diet isnt necessarily healthy, unless its meticulously planned to include fortified foods and milks, added vitamins and bonus omega-3 capsules. Yes, it can help to stave off certain cancers and heart disease, but it can also cause weak bones, exhaustion, anaemia and severe vitamin B deficiencya factor in dementia.

I know all this because for three years I was a committed vegan. I was editing a vegan food magazine, and had access to all the nutritional information out there. But I was also busy, and failed to eat like a celebrity with a dedicated macrobiotic chef and a nutritional analysis app. As a result, I developed a severe nickel allergyand permanent exhaustion.

As a peri-menopausal woman, my diet was doing me no goodand, after a headmistress-y lecture from one of the many specialists I visited in search of a diagnosis, I introduced sustainable fish and dairy again. Even a pescatarian diet carries a 25 per cent higher risk of broken bones, according to the study, but as a bleeding heart animal lover who doesnt want to destroy the planet (and went vegetarian in 2005), reverting to a full meat diet feels impossible. Increasingly, however, purely for health reasons, Im wondering if I should.

Yet despite the ongoing scientific studies suggesting that pure veganism is not the nutritional holy grail, one look at social media suggests that if, we all turned vegan overnight, not only would the planet immediately be saved butwed all live to be powerfully bendy centenarians on a rainbow diet of grains and vegetables.

Over the last few years, the number of vegan recipe accounts has expanded like chia seeds in water (actually, they make a revolting gel, like slick frogspawn, despite featuring in every other recipe).

While some suggested dishes are carefully planned to include protein and vitamins, there are thousands where visual appeal is prioritized over any health benefits, with endless streams of Buddha bowls a collection of disparate grains, pulses and vegetables that have apparently achieved zen by not including meat or dairy.

Then theres ersatz vegan replicas of mainstream dishes, like tofu fish, eggless pancakes and whipped fake cream, facon sandwiches... few ever question whether a constant diet of either replacement foods or pure vegetables is healthy; the very fact of its moral goodnessis enough to garner strings of approving heart-emojis.

It would be fine if these were just useful suggestions for eating less meat (I am all for that). But many of the Insta-influencers promote themselves as nutritionists, dispensing well-meaning advice and health wisdom, which often directly contradicts qualified dietitians.

Its also a fact that most of these glowing chickpea-gobblers are under 35, and too young to feel the effects of any nutritional loss. For those of us chugging into our 50s, however, particularly women, a balanced diet has never been more vital, as menopause weakens muscles and thins bones.

When I consider what constitutes a good diet now, I often think of my grandma, who sailed through middle age slim and fit, and lived healthily to 87. Her post-war diet involved plenty of home-made chicken soup, daily fish or meat and veg, not many puddings and a gin and tonic every night. We dont yet know how the recent veganism boom will affect our health long-term, but as I age, Im inclined to listen to experts rather than a gorgeous 23-year-old grinning over a plate of roasted quinoa.

In my heart, Id love to be vegan again. But my body isnt so keen and increasingly, it seems that hoary old recommendationeverything in moderationis the best diet advice there is.

Excerpt from:
I gave up veganism and the science says other midlifers should too - Telegraph.co.uk

Arch Enemy Singer Alissa White-Gluz Splits The Social Media With Her Own Desicion – Metalhead Zone

Alissa White-Gluz, the frontwoman of Arch Enemy, shared a post on her official Instagram page for World Vegan Day, since veganism is a misunderstood concept by society fans are divided into two into the comment sections and Alissa had to explain herself once again.

Veganism is all about abstaining from the use of animal products, while it is mainly about a specific diet, it also rejects the commodity status of animals. There are numerous reasons to be vegan, the very first reason is to prevent the exploitation of animals, avoiding animal products is the most obvious way to stand against animal cruelty.

Every passing day, because of many more reasons, the people choose to live as a vegan increase since everybody has now more information about the harm and consequences of not being a vegan.

Alissa White-Gluzrecently shared a photo from last years Official Animal Rights March for World Vegan Day, an annual event to celebrate vegans and living cruelty-free all around the world, and revealed that she has been vegan for 22 years while explaining the very simple reason of veganism.

Here is what she said:

Happy World Vegan Day!

I have been vegan for 22 YEARS now and I have never eaten meat.

Thank you to all of you who choose to think of the well-being of others throughout your daily lives!

If you dont understand what being vegan means and just think its a buzzword designed to trigger people, its okay!

Here are some documentaries that will shine a light on how we can all make choices, every day, to either negatively or positively impact the planet and ourselves. Choosing to NOT kill animals, NOT abuse an already crippled environment, and NOT harm your own health is called veganism. If you have a book or documentary that helped you, let me know in the comments and Ill add it to the list here so its comprehensive!

Thank you for every action you take that does not harm others! I know it might seem like an intimidating way to live, always being conscious of your actions, but trust me it becomes automatic eventually. And its actually quite nice to always be aware of your impact and be willing to learn and grow.

This is a photo from last years Official Animal Rights March#NYC.

Have a great one!

While there are many people who understand and support veganism even when they are not vegan, there are also people who do not any information yet many ideas about what veganism is. As a result, people divided into two in the comments section.

Here is what a fan commented:

I congratulate you and value your opinions. I truly think you are a beautiful person. That being said, Im far from Vegan but I love animals and the environment. Its called a circle of life for a reason and population control. You can not stop wild animals from mating. We would be overrun and overpopulated in no time and animals would dominate this planet only to have no choice but to eat humans.

There are not enough resources to sustain that many lives. How many wild animals die each year due to starvation. And why? Cause we as humans are cutting down all plant life(which subsequently, are also alive and you eat that), All to build these cheesy homes for us to live in. We pave paradise and put up a parking lot. Just saying-.

Here is how White-Gluz replied:

They would not be bred into existence. They are all killed at a young age for humans to consume. Without the demand for their flesh, we would no longer breed them and their populations would be normal and sustainable, just the way it always has been for all time on Earth prior to the industrial revolution.

You can see the Instagram post below.

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Arch Enemy Singer Alissa White-Gluz Splits The Social Media With Her Own Desicion - Metalhead Zone

We all can be vegans. It resolves some of our conflict with the natural world: Letter – The News Leader

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OPINION

SAMUEL SLATER, Staunton Published 10:32 a.m. ET Nov. 25, 2020

Netflixs explosive documentary My Octopus Teacher chronicles a complex relationship between a man and the worlds most bizarre animal an octopus. It further testifies to our highly conflicted relationship with non-human animals and the natural world.

Most of us treasure our "pets"dogs, cats, horses. Our allegiance to them transcends that to our own species. Yet, we torment, killand consume other animals that are similar in appearance, intelligenceand ability to suffer. Then, we bristle at East Asians who do the same to animals we consider pets.

We pride ourselves on being intelligent, rational beings. We have gone to the moon, unraveled and modified genetic codesand found cures for deadly diseases. Yet we still have not figured out our relationship with non-human animals and the natural world.

Some of us have. Vegans profess compassion and respect for all sentient beings. Veganism requires no special courses or certifications. Every one of us can become one on our next trip to our supermarket.

SAMUEL SLATER

Staunton

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We all can be vegans. It resolves some of our conflict with the natural world: Letter - The News Leader

Experts suggest simple ways to lead a Vegan lifestyle – Times of India

Peoples food preferences have shifted due to the current pandemic. Taste and experience is not the only thing people are looking at anymore. Health and safety factors are playing a major role in peoples preferences. Not only does plant nutrition help with personal benefits, but also helps the environment, reducing emissions into the environment and contributes to nature. The medical advantages of veganism are now being noticed. The devastating toll of the animal agribusiness on the environment, human health, and our collective sense of ethics are being recognized worldwide. Vegan (non-dairy) variants of almost every food product and ingredient being available has encouraged more people towards this lifestyle. Following sustainable eating can be really simple. Chef David Edward Raj, Director - Culinary development & Innovation, Elior India, suggests 6 ways in which you can lead a simple lifestyle based on Plant Nutrition: 1) Excluding the dairy element from your diet.

2) Your daily meals must include vegetables and spices. These are great immunity boosters which are required to overcome the COVID threat

3) Include food ingredients like mushrooms, tomato, bell peppers and green vegetables like broccoli, spinach. These are good options and help in building resilience in the body against infections. One remains healthy by warding off diseases due to the number of vitamins and mineral content in them.

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Experts suggest simple ways to lead a Vegan lifestyle - Times of India

Some friendly advice for Duncan Garner as he embarks on a year of veganism – The Spinoff

Hints for a happy, healthy vegan life as the AM Show host prepares to adopt a plant-based diet for the next 12 months.

In July, MediaWorks broadcaster Duncan Garner was very confident that come election time, Labour wouldnt receive enough votes to govern alone. So confident that he said if they did, he would do something OUT THERE. Not that hed eat his hat, or shave his head, or move to Stewart Island, or pash Mark Richardson, or apologise to those people in the Kmart queue he said something he felt was even more outlandish. Duncan Garner said he would go vegan for a year.

In case you missed it, Labour received 49.1% of votes on Saturday, giving them 64 seats in parliament the partys biggest win in half a century. We were confident that as hes an honourable man, a man of his word, Garner would not have allowed a single morsel of animal product to pass his lips since Saturday night. But on the AM Show this morning, finance minister Grant Robertson kindly offered to take him to legendary Wellington vego restaurant Aunty Mena next time he was in town, and Garners hmm in response made us wonder. Was he wavering?

We get it, we do. Cutting out animal products is hard. But last year, a bunch of us at The Spinoff went vegan for a week, and it was fine, really.

Some of us are even vegan full time. Woke freaks, without a doubt, but in this instance we urge Garner to listen to their kooky advice to ensure his 12 months sans animal products will be a piece of (vegan) cake.

Josie The Vegan Adams sampling some vegan cheese

Welcome, Duncan. Please, take a seat. Two days without swineflesh must have weakened your legs. Dont worry. Chemist Warehouse is here for you.

Vegans are roughly divided into two camps: environmental vegans and animal rights vegans. Theyre not mutually exclusive. Animal rights vegans wont eat animals or their products (milk, eggs, honey) because they object to the physical and psychological harm caused to animals. Environmental vegans are interested in bringing down the agricultural complex ravaging the earth and the climate. Theres a lot of crossover.

Basically, if youre an environmental vegan, you have to recognise that some vegan products are also the result of intense agriculture, or at least rack up the air miles. However, environmental vegans sometimes opt to eat honey from a local hive or eggs laid by their own rescue chickens. Animal rights vegans would say this is stealing from the animals. Like any other movement, there are sects and cults. Find yours. (You dont have to care about animals. Ive been vegan for three years and in that time I have punched four bees, kicked a monkey, and yelled at many dogs. Please dont call the RSPCA, they all deserved it.)

The thing youre going to notice first is how much you miss milk products. You can actually get withdrawal symptoms from cutting out cheese. It will take about three months to stop thinking about cheese, and then you will be repulsed by it. I can smell butter from five metres away now and its rancid. There are vegan cheeses. Give yourself time before you try them. Seriously though, some are great. Some are not so great. Read the ranking.

You dont have to lose weight. If anything, you can gain it on a steady diet of potatoes and vegan chocolate milk. Did you know that potatoes (possibly?) have all the nutrients a body needs to survive except vitamin D? Get some sun and youll be sweet, for a while at least.

It doesnt have to taste bad. Forget the weird faux meats and focus on the fact that plenty of sugary, fatty treats are vegan. Bread is vegan. All Snackachangi chips are vegan. Dairy-free ice creams from Ben & Jerrys and Little Island are godsends.

Tofu is really good. Coat it in cornflour and spices and fry it. Everythings good fried!

You can still be a patriot: Marmite is vegan. Weetbix is vegan. Were growing our own oat milk now, too.

Fake meat tips: dont do it. There are some good plant-based chicken tenders out there (please note the nuggets from this brand are not vegan), but by and large when it comes to vegan food, imitation is not a form of flattery. I recommend the Better Burger mushroom burger when youre getting a craving. *Eds note: Some people, such as Spinoff managing editor Duncan Greive, love fake meat. As you share a name, you may also love fake meat, but try it at your own risk.

You will not grow breasts. The rumour that phytoestrogens in soy milk will give you tits and turn frogs gay is not true.

You dont have to be a good person. Morrissey is a vegan. Peter Singer is a vegan. I am a vegan.

The Spinoff Daily gets you all the day's best reading in one handy package, fresh to your inbox Monday-Friday at 5pm.

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Some friendly advice for Duncan Garner as he embarks on a year of veganism - The Spinoff

Puritanical veganism is not for everyone dont let it put you off a plant-based diet – The Independent

F

or about three years I flittered chaotically between vegetarianism and veganism. Adopting a draconian approach to my diet, I decided to forgo all animal products, then would chastise myself any time I slipped and ordered a meal at a restaurant that wasnt 100 per cent vegan, or if I succumbed to a 2-for-1 pizza deal with friends. Thats it, Id think, Im off the bandwagon, Ive ruined it forever and I might as well give up. My diet would once again become dominated by dairy and eggs because I thought what was the point in trying to reduce my intake of animal products if I couldnt shun them completely?

Now, I describe myself as following a predominantly vegan diet. Predominant, because while the vast majority of my diet completely omits animal products, very occasionally Ill give into a bit of that aforementioned pizza. Each time I break my veganism, I am reminded that the cheese is not really worth it but the cycle continues, and Ill inevitably do it again a few months later.

The all-or-nothing narrative that often surrounds veganism can feel exasperating youre either a completely committed card-carrying member of the plant-based club, or youre not in it at all and your efforts are entirely wasted; you may as well go the whole hog roast.

The occasional slip-up means Im not considered a vegan at all, let alone an ethical vegan, who excludes all forms of animal exploitation from their lifestyle (including the wearing of wool, leather and even the eating of honey). But should this really be the case? For those wanting to follow a vegan diet, but unsure of whether they can commit 100 per cent of the time and for life, there are still reasons for giving it a good shot.

The environmental need for a change in our diets is urgent. David Attenborough put it plainly when he said in 2020 that the planet cant support billions of meat-eaters, explaining that if humans were to adopt mostly plant-based diets, we could increase the yield of the land.

The environmental need for a change in our diets is urgent

If you can successfully slash your carbon footprint by simply reducing your meat and dairy intake, should the occasional indiscretion really count against you? If more of us were almost-vegans, unafraid of the prospect of occasionally slipping up, it would still have a monumental impact on the environment, as well as animal welfare (50 billion chickens are slaughtered for meat every single year), and perhaps be more effective than the off-putting unyielding approach.

INDY/LIFE NewsletterBe inspired with the latest lifestyle trends every week

INDY/LIFE NewsletterBe inspired with the latest lifestyle trends every week

The problem is, even with the vast range of plant-based options available in supermarkets today, veganism is still not considered by many to be enjoyable, convenient, or easy to transition to. Type the phrase Why Im no longer vegan into Google and youll be met with multiple pieces about exactly that. Expecting everyone pursuing a vegan diet to be completely perfect will only serve to push them away from even trying.

Veganism is still not considered by many to be enjoyable, convenient, or easy to transition to

Nutritionist Rohini Bajekal helps people transition to a plant-based diet, and tells me that instead of berating myself for eating a little bit of cheese, I should instead spend that effort finding a good vegan version Ill actually want to eat. Bajekal explains that an all or nothing approach to veganism is helpful for nothing. Its important to remember why youre doing it, and I think shaming yourself and thinking youve made a mess of it is not a motivating way to bring yourself back to it.

Theres increasing appetite to shun animal products in our diets. This year, half a million people pledged to take part in Veganuary the biggest year yet. And while thats great news and a step in the right direction, you dont need to take a pledge or transform your life entirely overnight in order to make a change.

If youre considering going vegan but are not quite sure if you can do it with no mistakes, its still worth a try anyway. Maybe, one day, Ill get to a place of 100 per cent veganism. But for now, Im at peace with my slightly turbulent commitment and happy to say when asked, Im an almost vegan.

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Puritanical veganism is not for everyone dont let it put you off a plant-based diet - The Independent

Bryant Terry: Theres this perception of veganism being a white thing – The Independent

Bryant Terry is a busy man.

Admittedly, I am trying to catch 30 minutes with the James Beard Award-winning chef during Black History Month in the US given that his latest book, Black Food, is an anthology celebrating authentic food stories from across the African American diaspora, his schedule is pretty slammed.

When we eventually meet screen-to-screen (him somewhere sunny across the pond; me in dark, storm-ravaged London), he tells me hes only got a half-hour before he has to start preparing for his next event this evening. Mild panic sets in but as soon as he starts speaking, I realise its more than enough time. Hes a natural speaker in fact, its 15 minutes before I get another question in, but Im more than happy to sit and listen, as Im sure his audience tonight will agree. He speaks with the eloquence of someone that is deeply knowledgeable on their subject, the kind of knowledge that can only be passed down from generation to generation.

It is that knowledge that means he is one of the distinguished authors speaking at the inaugural Santa Fe Literary Festival in May, a talk which will no doubt be quick to sell out given Terrys captivating style.

Terrys knowledge starts in Memphis, Tennessee. So much of what I hope to impart through the work I do now I learnt as a child, he tells me. His grandparents have roots in the rural South, where they lived and worked on farms that his family owned. Terry spent much of his childhood, alongside his sister and their cousins, on his paternal grandfathers urban farm. It was one of my favourite places to spend time as a child because it was fascinating to me that he was growing all the food, or most of the food, that we would eat. His grandfather grew everything from dark leafy greens and tubers to grapes, nectarines and other fruits. I wont romanticise it too much because while I did enjoy spending time out there, I didnt enjoy the labour that was often required of us. He put us to work! It wasnt until Terry was older that he started to appreciate and understand the importance of all that manual labour. Although, I would have much rather been listening to music or watching cartoons, he adds.

His maternal grandmother lived in the same neighbourhood, and it was because of her that he fell in love with cooking. She was an amazing cook, he says. I remember the smallest tasks like cleaning greens that she harvested from her kitchen garden, or pouring sugar into the preserves that she made from the surplus fruit. She had a big cupboard with a variety of pickled and fermented vegetables inside, and all types of things that she would can and pickle and preserve so that in the winter we had an abundance of food in the larder.

Most of Terrys back catalogue has revolved around veganism and soul food

(Bryant Terry)

This was 40 or so years ago, yet youd be forgiven for noticing the similarities with what is trending today: home cooks are encouraged to think about the sovereignty of what they eat, if they dont grow it themselves. Restaurants pride themselves on their kitchen gardens and efforts to use up every last bit of an ingredient in new and exciting ways. Then theres Veganuary. The irony, of course, is that people all over the world have been living that way forever. Terry, whose back-catalogue mostly concerns veganism, wants to uplift that. Theres this perception of veganism being a white thing. Many people have historically thought about it as practices of upper-middle-class white people living in suburbia and, more recently, young white hipsters living in gentrified cities. (I sense, at this point, a little twinkle in his eye as he side-eyes me down the camera.) Those things may be true, he continues, but vegetable-centric diets have been a mainstay in a lot of African American communities because eating meat for every meal was cost prohibitive.

Terrys first contact with ideas of plant-based eating was with black separatists in the community in which he grew up. He learnt about Elijah Muhammads two-book collection How to Eat to Live, in which he encouraged black people to reject the standard American diet, and the Ital diet long-held by Rastafarians, which rejects chemically processed foods, industrialised foods and certainly animal products. He cautions people not to get caught up in the idea of vegan purity. When he thinks about his grandparents and their farm, he says it wasnt like it was anything special. They werent talking about eating local, seasonally, sustainably but, in hindsight, we were eating as locally as our backyard. He says he tries to live by the central and west African word sankofa, which means to look back as you move forward.

It was these influences that laid the path to what has become a sensational career in cooking, writing, education and activism, all geared towards creating what Terry describes as a healthy and sustainable food system. That and a song called Beef by seminal hip hop group Boogie Down Productions, which Terry first heard while he was studying for an MA in history at NYU. The song explores factory farming and the negative impact it has on human health, the environment, and, of course, animals. That was the thing that really catalysed my journey as a food activist, muses Terry.

Theres this perception of veganism being a white thing ... That may be true, but vegetable-centric diets have been a mainstay in a lot of African American communities because eating meat for every meal was cost prohibitive

It was enough to make him abandon academia and dive headfirst into food activism. In 2011, he founded b-healthy!, a project that taught children from poor neighbourhoods how to cook in an after-school programme, sending them home with a meal for their families. His first book, Grub: Ideas for an Urban Organic Kitchen, followed shortly after, after he met author Anna Lapee, his co-writer. Published in 2006, it received a Nautilus Book Award for Social Change. For the next decade, Terry published three more books, all focused on Afro-vegan cooking, and made appearances across national radio and TV. He wrote recipes, essays and columns for a range of titles, such as Gourmet, Food and Wine, The New York Times, the San Francisco Chronicle and Vibe. He penned a series for TheRoot.com on sustainable eating and living. His essay Reclaiming True Grits sparked a heated debate around soul food. He dabbled in consulting, working with Bioneers Conference to raise funds for the Peoples Grocery in West Oakland, as well as other not-for-profits and corporations. From 2008, he was a food and society policy fellow at the WK Kellogg Foundation. In 2015, he gave a TED talk on Stirring up political change from the kitchen, and won a James Beard Foundation Leadership Award for his efforts to raise awareness of food justice issues and empower young people. It all sounds plain sailing, though Im sure that couldnt be further from the truth.

And then, that same year, he was named the inaugural chef-in-residence for the Museum of the African Diaspora (MoAD) in San Francisco. I cant talk about the origins of Black Food without talking about the origins of this position, he says. The first programme he worked on brought together black female scholars, farmers and food justice activists to talk about the often erased history of black women in the shaping of food culture in America. The fact that we had people flying in from the east coast - a six-hour flight for a two-hour programme - showed me that we were onto something, he tells me.

Fast forward to 2020, the US is in the midst of both a pandemic and a racial reckoning after the murders of Breonna Taylor and George Floyd by the state. Around the same time, food magazine Bon Appetit was called out for its failure to support its BIPOC employees, not to mention a certain scandal involving a photo of the white editor-in-chief impersonating a Puerto Rican. The idea for the book had been in the back of his mind for some time, but now I felt like this was the moment, he says.

After Americas racial reckoning, Terry knew it was time to put Black Food out there

(Adrian Octavius Walker)

I knew it was time for me to create a book that gave way to people working around these issues through the African diaspora and allow them to tell their most authentic food stories, whether thats through recipes, essays, poetry or visual art. Although its filled with recipes, to describe Black Food as just another cookbook is to do it a disservice. Its a deeply heartfelt tribute to black culinary ingenuity. Its a broad and divergent anthology that captures the voices of the African diaspora through the prism of food. Theres poetry and essays from the likes of Sarah Ladipo Manyika, Zoe Adjonyoh, Leah Penniman and Michael W Twitty. Theres recipes from Yewande Komolafe, BJ Dennis, Suzanne Barr, Pierre Thiam and Jenn Claiborne. Theres artwork from Emory Douglas and Sarina Mantle. Theres even a playlist, curated by Terry. Its not only redefining what black food really means, its redefining what a cookbook could and should be.

Black Food, which went on to become the most critically acclaimed cookbook to be published in North America in 2020, is the flagship publication of 4 Color Books, Terrys imprint with Ten Speed Press. While I knew this book would have a major impact - I knew it would elevate the voices and the work of dozens of people throughout the black diaspora - I wanted to use this as an opportunity to grab some power, he says. Hes using the imprint to create pipelines within food media so that there are more diverse voices in all jobs, not just as authors but as art directors, food photographers, food stylists, prop stylists, and so on. These positions are typically very white. Theres a paucity of BIPOC voices in these fields, he explains. A lot of it has to do with the fact that with these things you largely get into them by mentorship and by shadowing people on set. So I really wanted to use my two decades of connections, my platform and my social capital, to ensure it wasnt just one book, but a continuing effort to ensure that we are hearing from more diverse voices.

Its not only redefining what black food really means, its redefining what a cookbook could and should be

(Handout)

I tell him I think he has a lot to be proud of, but hes the first to admit that he couldnt have done it alone. I just want to say it wasnt just me, he says. Im good at what Im good at. Im a good leader. Im good at assembling a team and Im good at helping move that team towards a goal. But this book is nothing without the many collaborators. Everyone just felt like it was a gift that they wanted to give to the world. Already, the pipelines are working. Its been covered by art and design journalists, and is even up for some art and design awards because of the unique cover design, photography and artwork.

While I am sure Black Food isnt even the peak of what we can expect in the future from Terry, he tells me that he is retiring from writing cookbooks and wants to focus on becoming a good publisher. Being a publisher and editor of this imprint is a new stage for me and Im uncomfortable! Theres a lot for me to learn and I like it. These are the moments where I can grow and become a better person. Dont expect another book for a while, though, and dont expect them to be cookbooks either. The imprint has acquired four titles, with one cookbook and one photography book coming out next year. Terry wants to spend the rest of 2022 working out how we want to show up in the world. In the autumn, they will be collaborating with MoAd on a Black Food summit, bringing together the contributors from the book, as well as others, for a half-IRL, half-virtual event geared towards community building, networking and skill sharing.

After two years of negative energy for everyone, its an exciting time. But what does Terry think the future actually holds? Is a healthy, just and sustainable food system achievable? Its not like its a pie in the sky, he says, adding that there are models out there around the world that are working. The goal for me is seeing more resources shifted into the hands of these communities and having homegrown solutions that empower people, he says. Give them the opportunity for ownership, whether its owning land that they could farm themselves, or co-ops with an ownership structure where theres not just some CEO that makes millions of dollars, but the funds are distributed among the people.

Often entities that are purporting to help can just reproduce harm, albeit unintentionally most of the time. If the government wants to give grants or throw money at people, then thats fine but then get out of the way! he laughs, ushering them away with a flick of the wrist. People know what the problems are. They are aware of the issues and they have brilliant ideas to solve those issues. What they need is the resources and power to do so. And perhaps an inspirational leader? I think I have just the guy.

The inaugural Santa Fe Literary Festival will be taking place between 20-23 May 2022. The four-day event is set to explore issues at a time of extraordinary change in politics, race, immigration, the environment, and more. The Independent, as the events international media partner, will be providing coverage across each day of the festival as well as during the lead up with exclusive interviews with some of the headline authors. For more on the festival visit our Santa Fe Literary Festival section or visit the festivals website here. To find out more about buying tickets click here.

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Bryant Terry: Theres this perception of veganism being a white thing - The Independent

Heinz Launches Vegan Mayo and Salad Dressing in the UK – VegNews

Food brand Kraft Heinz recently launched vegan versions of its mayonnaise and salad cream (a creamy salad dressing) at retailers in the United Kingdom. The new products were first spotted at grocery chain Tesco by blogger Vegan Food UK. The new [Seriously] Good Vegan Mayo and Vegan Salad Cream were developed free of eggs after extensive research according to Kraft Heinz Ireland head David Adams.

Veganism is a trend that we are seeing across the board in so many grocery retail categories and it is being driven by vegans, but also by flexitarians who want to eat less meat and have a more balanced diet, Adams told Checkout. These consumers are looking for a broader range of food and for more excitement in categories. Our range of vegan mayonnaise and salad cream will be launched in Ireland in January 2021. A lot of research went into the development of that range because we had to maintain the same product taste and we are proud that we have managed to do that.

In addition to the new condiments, Kraft Heinz plans to develop more products to fulfill the growing demand for plant-based foods. Beans are already a vegan product, so we are looking to take beans as a base for a new plant-based range. We are working through a few ideas at the moment and we are excited about the possibilities in the plant-based arena.

Vegan mayo for allIn addition to Heinz, condiment brand Hellmanns is bulking up its vegan options (which currently include Vegan Mayo) with the launch of Garlic, Chipotle, and Baconnaise vegan mayonnaise flavors in the UK this January.

Stateside, Hellmanns (known as Best Foods in some regions) launched its vegan mayonnaise, called Carefully Crafted Dressing and Sandwich Spread, in 2016.

Photo Credit: Vegan Food UK

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The Happy Pear: We just didnt put enough energy into it. We overextended ourselves… – Independent.ie

The water temperature is around 9C far from freezing but theres something about jumping straight in that feels like being hit in the chest with a lump hammer. Ive been cold before but truthfully nothing like this.

This is the kind of cold that soaks right through to your bones in seconds. Its so cold, in fact, that getting out of the water and standing dripping on the stony beach feels positively warm. And yet at 8.20am on a grey Thursday morning in December, there are around 30 people at the cove in Greystones to partake of this daily ritual.

As recently as November, that number was apparently up to 60 a day or 100 on weekends. I eagerly accept a cup of steaming hot tea and a piece of gluten-free madeira cake from David Flynn one half of the Flynn twins better known as The Happy Pear and he asks me, Do you get it now?

And I have to admit, I do. Its invigorating and I dont think Ive ever felt so alive. The other swimmers gathered around in Dryrobes and flip-flops are amazed that after 20 years of living in Greystones, this is the first time Ive swum in the sea there.

And while Ive always meant to do it, it was an invitation from the Pear brothers and an order from the Weekend editor that got me here for a sunrise swim. The occasion is a chance to talk to the Flynns about their new book, The Happy Health Plan, as well as the ins and outs of running a health-based business that employs 150 people and has made the pair social media stars.

I think this is the seventh year weve been swimming here every day and the numbers have grown steadily in that time. First there was a small group of maybe five people, then that became 10 and then 20. This year the numbers exploded during lockdown because people didnt have much to do and they realised that a swim in the sea is healthy, gets you outdoors, doesnt cost anything and gets your day started on a fantastic adrenalised high, says David.

We swim at sunrise, which is around 8.30am at the moment but is around 4.50am in the summer. It doesnt take long: just jump in and out and you reap the rewards all day. Theres also something primal about watching the sun come up over the waves. You get this amazing light in the morning and you become plugged into the tides and what phase the moon is in.

Spend any time with the Flynn brothers and it quickly becomes apparent that what you see is what you get. They are relentlessly positive people who describe themselves as naturally optimistic by disposition. But behind the social media presence, the handstands and topless six-pack selfies, and the consistent message that plant-based eating is good for you, there are also two canny business people and a business thats been going for well over a decade.

There are also complicated personal lives. David was married to his partner Jan but has been separated for six years and together they have two daughters, Elsie, aged 10, and Izzie, aged seven. Today hes with a new love, Sabrina.

Stephen Flynn is married to child psychologist Justyna and together they have three kids, May aged 10, Theo, aged seven, and Ned, who is four. The twins brother Mark also works in the company. Throughout the interview we do upstairs at the caf in Greystones, around the corner from the cove, the pairs kids wander through to grab a cuddle with their dads before school.

The trick to cooking for kids is: dont ask. Cook whats good for them and put it down in front of them. Make sure they havent had snacks between meals and theyre much more likely to eat it. That said, while were both vegans, the kids arent. Were not hardcore about that at all, says David.

Stephen adds that his wife is Polish, and trips back to Poland were hard enough for himself as a vegan, but asking his mother-in-law to feed the kids vegan food was a non-starter.

I really wanted our oldest to be vegan when she was born but then we went to Poland. Our family there live on a farm and have all their own animals and they wouldnt know what a vegetarian was if you explained it to them. Good luck trying to leave the kids there and telling them they can only eat veg. I quickly learned that it takes a village to raise a family, he says.

When the kids are at home, they eat a vegan diet but when theyre out, they can eat what they like.

Our message has softened in recent years. Were not about pushing veganism or vegetarianism: theyre binary terms and arent helpful. There is no perfect but we want people to feel good and have better health, and that means eating a predominantly plant-based diet, says Stephen.

For example, nine out of 10 people in Ireland dont get their recommended daily amount of fibre. As a nation were doing appallingly in that regard we just dont eat enough whole foods. Being a vegan doesnt automatically make you healthy. You could eat a diet consisting of vegan sausages and vegan ice-cream and vegan doughnuts and still be incredibly unhealthy.

The Pear brothers want more Irish people to turn away from processed foods that have been overly interfered with to increase shelf life, and to make them look and taste better, at the expense of their health.

Processed food is designed to hijack your mammal brain. Our prehistoric ancestors had no access to refined sugar and refined fats: it was all about roots and shoots, says David.

Despite having published multiple vegan cookbooks in the past, The Happy Health Plan is the first health-based book that the brothers have released. It contains 90 recipes designed specifically with medical experts to help with various aspects of health. Under the microscope are heart health, skin condition, gut health and weight loss.

Significantly, the brothers say a key part of this initiative is that there is no calorie counting to be done and readers adopting the plans can eat as much as they want.

This is the big one, as far as were concerned. Over 50,000 people have been through the Happy Heart and Happy Gut courses weve run, and this book contains what weve learned in the process. Weve built these courses, both in person and online, with the advice of doctors and dieticians, and theyre medically sound, says Stephen.

The book also has a lot of stories from people who have improved their health and who enjoy their lives more as a result. Its all meant to be highly relatable. All the recipes are extremely tasty, but its the first book weve done where that hasnt actually been the main point this is about health and it happens to be tasty. Its all low-calorie food, high in fibre and low in energy density.

The big message is that people arent eating enough fibre and its having an effect on their health. So at this point, an awkward question has to be asked. How do they know? After all, the Happy Pear arent doctors and dont have medical qualifications. What puts them in a position of being able to offer others advice?

Its a good question. This is about hard data, not two lads in a vegetable shop selling veg. We started out reading books by people who really impressed us, like Dr Dean Ornish, who was able to reverse the indicators of cardiovascular heart disease, the biggest killer in the world, through diet. And we started realising that this could really help people so we read more, says David.

Next we went around the corner here in Greystones to Dr Brendan Cuddihy and asked could we borrow a nurse to help us run an experiment. We followed Dr Ornishs advice with a group of 20 volunteers and put them on a diet designed to lower cholesterol and improve heart health, and we measured their cholesterol, weight and blood pressure before and after. And we ran it as a cooking course, basically encouraging people to eat vegetables.

And we really didnt know what would happen but the results were amazing. There was a 20pc drop in cholesterol; people lost weight and reduced their blood pressure. From there we started to offer this course online, and we travelled and presented talks on the eating and cooking end of applying this scientific research.

The Flynn brothers have given talks at the Royal College of Surgeons in Dublin and at medical conferences in the UK. They ran a Happy Heart course for 75 medical professionals in the UK in one go.

The funny thing is that we were really nervous going in and trying to teach these guys about vegetables. We had total imposter syndrome and I was sure we were going to be caught out. Who are we to teach these men and women anything? But what we got was a really warm and receptive audience, says Stephen.

We gave one of our first presentations to doctors and when the first hand went up and the first question was asked, it was, Can I drink Diet Coke on this plan? That was funny but it really taught us these are people too. Theyre normal human beings as well as being doctors and they have their own health concerns. Its one thing to know the data and a different thing to put it into practice in your own life, says Stephen.

Similarly, the brothers gave a talk at the London School of Economics at a medical conference for 300 doctors, and again were worried about their qualifications to be there. The organiser took them aside and said basically, Youve helped 50,000 people through your courses and thats just as big an effect on peoples health as any doctors in the room. Youre just as entitled as anyone else to write a book on it.

But writing books on health and plant-based diets isnt the only thing the Flynn brothers do with their time. As well as being social activists, there is also a strain of capitalism in evidence, from the multiple business ventures to the successful cafs and courses on offer.

They work with supermarket chains and have their own range of ready meals. So what happens when the concerns of running a business clash with the ethics of promoting healthy eating?

Since the start of the business, theres been a conflict there. Basically, we do our best but none of our campaigning work would be possible without a means of paying our staffs wages. Last year we put up a post on social media saying we were taking a week off and would do a tour of schools for free, and we had to pull the post down because it was oversubscribed. We went to 20 schools but over 100 applied in 48 hours, says Stephen.

We saw 5,000 kids in the four provinces in one week. It was exhausting and very fulfilling but if we did that all the time, wed be broke. You need capitalism to get anything done. When we started, we wanted to do this as a charity but our dad sat us down and made us realise wed spend our entire lives looking for hand-outs.

So were using business to do this within the constraints of capitalism. Sometimes that works well and sometimes its a horrendous conflict, and basically you do your best. Sometimes it doesnt work.

Opened in 2017 and closed in June of last year, the Happy Pears Clondalkin caf and restaurant is an example of when the brothers extended things just that bit too far. Located in the Br Chrnin visitor centre, it was welcomed as an exciting departure for the town when it opened, and yet coronavirus put an end to it after the first lockdown in 2020.

We just didnt put enough energy into it. We overextended ourselves and around four years ago we borrowed 1.5m and had the idea of setting up a central production kitchen in Kilcoole, and opening up multiple cafs. We started with Clondalkin but quickly realised that this wasnt going to go the way we wanted it to, says David.

People wanted to actually see us there every day and we were spread quite thinly. Youd spend the entire day in the car between the multiple locations. We started to ask ourselves, Why are we doing this? I personally didnt feel connected to the business anymore and we had to ask ourselves: Whats enough?

The pair have also run into some of the perils of owning some of Irelands most followed social media accounts. Their Instagram account has 550,000 followers, and an average post attracts 10,000 likes and hundreds of comments. Great for advertising a brand, not so great if youre of a sensitive disposition people can be cruel online.

Negativity can get to you. You can post something and have it be misunderstood or whatever, and just find yourself thinking, I dont want to do this anymore. Overall, social is a double-edged sword. Were on a social mission so the reality is that if there was no social media, wed be standing by the road holding up signs, so it allows us to reach people, and thats great, says Stephen.

But at the same time... its a beast thats hungry and demands feeding. People are sometimes envious of the size of our following but they should know that it comes at a serious cost. There are algorithms that need to be fed and youre playing a game in which youre feeding the beast. And of the 500 comments left on a post, there might only be two or three that are negative but theyre the ones that stick with you.

The Happy Health Plan by David and Stephen Flynn is published by Penguin Life and is out now

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The Happy Pear: We just didnt put enough energy into it. We overextended ourselves... - Independent.ie

Ed Harris Wants to Help You Eat More ‘Veganish’ With New Cookbook – The Beet

Chef Ed Harrisof Food Network'sChopped and Iron Chef Internationalfame is bringing anew approach to his creations, dosing his dishes with a heftyhelping of plantsin his new cookbook Veganish. Harris, who studied culinary at the Art Institute of New York City and built his resum at iconic restaurants including Jean-Georges and Rivers' Caf, found his passion for cookingthrough his time in the kitchenmaking food for his family as a young boy in St. Lucia.

In many ways, Harris' new cookbook ventureactually represents a return to his roots, as Caribbean cuisine is deeplyentrenched in plant-based traditions. I chatted with Harris to learn about his plant-based journey, and what pushed him to explore the world of veganism. Read on for tips, inspiration, and a delicious plant-based recipe from the chef himself.

Chef Ed Harris: Yes, everything in the cookbook is vegan. I see 'Veganish' as a friendlier term because the concept of Veganism can be intimidating to some.

EH: I love the mushroom stir fry, the parsley rice,charred cauliflower stir fry, and potstickersas some of my favorites, and also basics like the aromatics and the tomato sauce which is a hybrid of Italian and Nigerian flavors. My wife is Nigerian, and I was inspired by the way that they make tomato sauce and married that with the traditional technique. It creates a really robust tomato sauce that you can add to anything for flavor.

EH: One thing I pride myself on doing a lot is trying to make recipes easy to follow. You don't need to be a pro any home cook can do this. A beginner, a foodie, it really doesn't matter. Some recipes take a lot of skill but are broken down in a way that's easy enough for a new cook to follow. There's one particular recipe the aromatics: The onion, garlic, ginger, and chilis is something I believe in so adamantly because you don't realize how much flavor you can develop just by having thiscombination as something you add to fried rice or stews or beans. Even for breakfast, making hash browns and adding a spoon of this will literally take your recipe from 1-10 in an instant.Not to mention, all of the immune-boosting benefits from garlic, ginger, onions, and chili peppers.

EH: I am working on cutting out some animal products still. Being that I am a chef, when I travel, especially internationally, there are dishes that I want to try just so that I can get a feel for the flavor,. I feel that if I can try it, I can understand it a little bit better, and then really make something plant-based that can replicate that item.

EH: There was definitely a point: My whole family, my wife, and our three kids, we sat down and watched What The Health on Netflix and that to me was really eye-opening. I knew most of what they were saying but to actually see it and hear it, that just made it even more clear for me.

EH: The way that factory chickens were being bred. From inception to a full adult,the whole process is so unnatural and unhealthy. What really got me was that the chickens were getting big so quickly that their legs couldn't even support their own bodies. For them to be sitting down all day and not getting any exercise, which is what makes chicken legs really delicious in the first place, because of the workout that they got, it threw me for a loop.

EH: Growing up in the Caribbean, we do eat tons of vegetables and fruits, that's just part of our diet. I just love eating meat as well. As I got older, I realized that it wasn't really great for me, so I leaned in towards cooking a lot more vegetables, cut down on eating meat only twice, three times a week. I really focused more on plants, fruits, vegetables for lunch, and dinner until it because every day.

EH: YesMushrooms, all kinds. You can do so much, pickling, grilling. When you take time to understand different varieties you can use certain ones to mimic the mouthfeel of meat so you don't miss it. When I can't find good mushrooms, I love using beans,tofu, all kinds of plant-based proteins.

EH: My new line of spice blends, called World Traveler, is my pride and joy. There are five of them, Bollywood, Chinatown, Taco Tuesday, Caribbean Heat. The names are kind of self-explanatory- Bollywood I use for curries, Chinatown for dumpling fillings. They're all-natural, non-GMO.

EH: Veganish focuses onSoutheast Asian cuisine Indian, Southeast Asian, Chinese, Thai flavors. Those are my favorite to cook, and those are cultures that are very easily made vegan.

Recipe backstory: Chef Ed originally learned the technique while working at Buddakan in NYC. The oven-dried pineapple technique adds a dimension of flavor and natural sweetness. It is also beautiful to look at and eat.

Preparation Time: 30 minsCooking Time:45 minsServings: 4

For the Oven-Dried Pineapple Fried Rice

For the Pineapple

For the Fried Rice

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Ed Harris Wants to Help You Eat More 'Veganish' With New Cookbook - The Beet

It’s time to end the stigma associated with veganism – The Diamondback

Views expressed in opinion columns are the authors own.

In high school, I took an environmental studies class that traumatized me to the point of becoming vegan. This took a lot of character development, as I constantly had to defend my veganism to my parents, friends and anyone who noticed I wasnt eating animal products. I was extremely conscious of the fact that I did not want to be an overbearing vegan you know, that person in your life who shames every decision you make and can calculate the exact amount of carbon dioxide you release into the atmosphere every time you breathe.

I was adamant about not being that vegan, so I kept my head down, ate my veggies and cried myself to sleep every night. My flirtation with veganism did not last very long. After a year, I was exhausted from constantly trying not to be annoying about my habits. All I wanted to do was reduce my environmental impact, but society bullied me out of it.

At this point in my life Im not a vegan, but Im still extremely conscious of my impact on the planet. I do not buy red meat and have quotas on chicken and seafood. I try to reuse and recycle and I never ask for plastic bags. If someone offers me a juicy burger, however, I dont turn it down.

When I meet a vegan, I thank them for their choice because they are reducing some burden on both the planet and me. Thanks to the millions of vegans living in the U.S., I can get by with being a reducetarian. This isnt to say that because vegans exist, everyone else can go around consuming copious amounts of meat. But because they exist, greenhouse gas emissions are reduced.

Defensive meat-eaters must stop shaming vegans who are trying to help the planet. I understand where the defensiveness is coming from. Vegans are depicted as soulless creatures who harass anyone who looks at a piece of meat with heart eyes. Setting boundaries between yourself and anyone who tries to bully you is important, but returning the same treatment to any vegan who crosses your path is counterproductive.

We need more vegan voices because they may have a deeper understanding of environmental and ethical issues, such as the criminal inhumanity of industrial farming, the cognitive complexity of other animals and the environmental impact of eating meat. They arent coming at you with baseless claims for the purpose of making you feel bad about your food choices. Many vegans are coming from a place of in-depth research and concern for the environment.

Climate scientists have been saying for years now that if we want any chance at saving our planet, we will have to significantly reduce the amount of meat we consume. Research shows that in Western countries, beef consumption would need to fall by 90 percent to avoid dangerous levels of climate change.

If we want to save our planet, we all need to do our part in becoming a bit more vegan. Our planet deserves vegans, and we owe it to the planet to support anyone who is trying to live a more sustainable lifestyle. Yes, judgy vegans are annoying, but the annoyance is nowhere in comparison to the harm that meat-eaters cause to the environment. The least we can do is respect and appreciate vegans because they are doing the difficult work that most of us are too afraid to do.

Laura Phillips-Alvarez is a junior anthropology and government and politics major. She can be reached atlauraphillipsalvarez@gmail.com.

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It's time to end the stigma associated with veganism - The Diamondback

Magic Talk host Ryan Bridge says pushy vegans are hurting their cause – Newshub

Project hostKanoa Lloyd disagreed, saying they have an important message and asking Bridge what he suggests vegans should do to fight their fight.

"What's the alternative, what do you suggest these people do because they have a point. We have an incredibly urgent crisis with our planet if we don't reduce our meat consumption then we're screwed," she says.

"Those people obviously feel passionate enough to literally take their message to the streets and try and affect some change."

Bridge says being so aggressive will eventually "turn people off" veganism.

"This guy's just eating his breakfast, he's gonna have a busy day, leave him in peace."

Actor Antonia Prebble, a guest on the show, agreed with Bridge saying targeting people isn't going to encourage people to get on board.

"Targeting someone and being really aggressive and humiliating them is not the way to do it in my opinion, I'm with you Ryan."

Watch the full video above.

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Magic Talk host Ryan Bridge says pushy vegans are hurting their cause - Newshub

Study: The Climate Can Be Saved Without Total Veganism – Digital Market Reports

There is good news for all those who wanted to save the planet but did not want to try veganism. The bad news is you might just have to give up meat, or at least quite a lot of people will have to.

Researchers from the United Kingdom and the USA saw five kinds of wide fixes to the food framework and determined how they battle global warming. They found out that examining a smorgasbord of halfway fixes for each of the five, rather than simply jumping into the mixed-up salad bar plate, can take care of business.

If the world food framework keeps on going into the direction its currently trudging on, it will deliver close to 1.5 trillion tonnes of ozone harming substances (practically 1.4 trillion metric tonnes) throughout the following 80 years, the examination found.

This catastrophic amount of harmful substances originates from manure, food waste, burping dairy animals, and soil erosion. These many discharges regardless of whether the whole globe quits copying non-renewable energy sources which produce twice as much carbon contamination as food is sufficient to almost certainly warm Earth by more than the objectives outlined in the Paris climate accord, 2015.

These analysts also found out that: An almost complete change to a plant-rich eating regimen worldwide could cut very nearly 720 billion tonnes of ozone harming substances. If nearly everybody ate the correct number of calories depending on their age, which is about 2,100 calories per day for some grown-ups, it would cut around 450 billion tonnes of ozone harming substancesgreenhouse gases. If farming/cultivating got more carbon proficient by utilizing less manure, overseeing soil better, and improving crop rotation would cut down almost 600 billion tonnes of ozone-depleting substances or greenhouse gases. If ranches could increment yield through hereditary qualities and different techniques, it would manage nearly 210 billion tonnes of ozone harming substances. Suppose individuals squander less food either on their plates, in cafs, or by getting it to individuals in more unfortunate nations. In that case, that will take out almost 400 billion tonnes of ozone-depleting substances.

Or then again, if the world does every one of those five things yet just most of the way, outflows would fall by very nearly 940 billion tonnes. Furthermore that, cuts in the number of fossil fuels that are used would give the world a possibility of forestalling another 0.5 to 1.3 degrees (in Fahrenheit) of warming, which is something that the Paris accord intends to do, the investigation found.

Just imagine, only this needs to be done for the planet (and the human species) to survive another few centuriesjust a thought! While many countries and governments are taking conscious steps towards improving the amount of greenhouse gas emissions from their respective areas, as individuals, people need to step up too.

People will also have to spread awareness, stop discriminating against those who are vegans, and support farmers not just switching up to a plant-based diet. Its a cycle: once people realize the impact they have on the environment and try their best to correct their habits, nature will have good effects in return, and all humankind will be able to live in peace.

It might seem like a romantic or idealistic thought, but this is the only viable and most probably successful option that people have left. Instead of sitting around and watching the world fade out, something has to be done.

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The Need for Ethical Consistency in Animal Advocacy – Sentient Media

In March of 2019, I attended my first event hosted by a local chapter of Anonymous for the Voiceless (AV), an animal rights organization focused on public education and outreach. Activists showcased standard but horrific footage of factory farms and slaughterhouses, engaging the wide-eyed public in conversations about the dismal experiences of farmed animals and the necessity of adopting a vegan lifestyle. Afterward, I posted a group photo from the event on my Instagram account.

The photo showed upward of 40 activistssurprisingly, the majority being vegans of colorunder a Moreton Bay fig tree in a primarily Spanish-speaking historical plaza in Los Angeles. Participating in collective action was not unfamiliar to me, but never had I imagined myself advocating for animals. Members of the activist community were compassionate and like-minded, but I was especially surprised to find a vegan group that actually reflected the demographics of our city, my hometown.

I was so inspired seeing so many activists from such diverse backgrounds teaching and spreading knowledge, read my Instagram caption. Becoming #vegan was a personal lifestyle choice that came from learning more about the impacts of consuming meat and dairy on my health, animals, our communities, and our Earth.

Over the next several months, I attended AV events in Hollywood and Santa Monica. Bolstered by the positive experience I had advocating for animalsand heartened by activists of the global majority who had also come out that day to lend their voicessomething began to change in me. I became emboldened, growing increasingly comfortable speaking to bystanders about the suffering endured by farmed animals, and responding to anti-vegan comments with a level-headedness I was proud of. Compelled to action and feeling a sense of camaraderie with our new activist friends, my husband Gerard and I stepped up as co-organizers of a new chapter in Los Angeles.

A year later, in the aftermath of George Floyds murder and the uprisings, AV posted a photo of a Black protestor holding up a bloodied pigs head on Instagram. The caption read: Hypocrisy is protesting against rights violations while violating the rights of others! Many were appalled by the organizations lack of sensitivity and stance, which the social media coordinator, George Martin, defended by commenting that there are many people who believe systemic oppression does not exist in the West.

While the organization later deleted the controversial post and issued an apology for the latter comment, its stance on intersectionality was clear. In a post shared on social media in June, AV co-founder Paul Bashir stated: When vegans say that veganism is also about humans because were also animals, tell them to stay the fuck in their lane. Stay the fuck away from animal rights This is ruining our movement. Its a nonhuman rights movement.

For vegans and animal rights activists, especially those who have engaged in public outreach and conversations about veganism, the phrase ethical consistency may be familiar. The conceptessentially, the opposite of hypocrisyis central to a debate tactic that vegans employ when arguing against non-vegans.

The basic premise involves pointing out the contradiction of participating in the exploitation of animals (eating animals) while holding beliefs which are anti-exploitation (such as believing that animal testing, wearing fur, or dogfighting is wrong). Sometimes, this approach works, and a person will reconcile the inconsistency and choose to become vegan. Non-intuitively, there are a number of people who are open-minded and caring enough to become vegan, yet are simultaneously unable to budge on topics for which most people have no trouble, such as various human rights issues.

Racist vegansthose who do not reject, resist, or otherwise work to dismantle racism in our society, even if they are unaware of itexist because vegans are a product of society-at-large. They have not only surfaced as protestors took to the streets in defense of Black lives, but also at the onset of the pandemic with xenophobic and racist rhetoric. They are not exempt from the accountability of ethical consistency or scrutiny just because they are sensitive to the suffering of animals. Rather, their presence in animal advocacy creates an environment that is dangerous and unwelcoming for marginalized people in an already inequitable space.

While plant-based eating has been practiced in various parts of the world, especially prior to colonization, veganism was officially coined in 1944 in the United Kingdom. While vegans are often generalized as middle-class and white, the Black community is the fastest-growing demographic in the vegan community. Given that the professional animal rights movement is predominantly white, propped up by white men as key figures of the movement, the lack of empathy toward marginalized communities is disappointing, but not surprising.

An animal rights movement centered on animals is critical. Yet, being unaware of how oppression operates, especially to the point of condemning those who have an intersectional approach to their advocacy, is a detriment to animal rights altogether. Being able to mobilize people for animal rights requires engaging with those who can empathize with the cause and can see themselves belonging to the movement. Contrary to the notion that discussing race dilutes animal rights, ignoring their connection undermines animal rightswhich, at its core, is a social justice movement.

The notion that human liberation and animal liberation are intertwined is not new, especially among those who identify with oppressed groups. The rise in veganism and recent social unrest resulting from anti-Black racism has peeled back the layers of how systems of oppression are more connected than disparate.

Oppression does not exist in a vacuum. Perceiving animals as separate from and inferior to humans, invoking an us-versus-them mentality, has normalized their abuse. It is acceptable in society to farm animals for food, train racehorses for entertainment, and imprison exotic animals in zoos and aquariums. In other words, animal abuse has become institutionalized. In Aphro-ism: Essays on Pop Culture, Feminism, and Black Veganism from Two Sisters, authors Aph and Syl Ko write: Animal is a category that we shove certain bodies into when we want to justify violence against them.

The animal category manifests itself in the human species when dominant groups subjugate marginalized people. When people are viewed as animals, objectifying, and harming them becomes justified actions. Historical and contemporary examples include but are not limited to the detention of undocumented migrants and the policing, incarceration, and killing of Black people.

For instance, in 1989, five black and Latino teenagers from Harlem were wrongly convicted of brutally raping a woman in New York Citys Central Park. At the time, the media played an outsized role in portraying them as feral animals, wreaking havoc in the park as a wolf pack. Donald J. Trump had even taken full-page ads in newspapers, calling for the death penalty and saying: They should be forced to suffer and they should be executed for their crimes.

Despite the cases glaring lack of DNA evidence and eyewitnesses, mired with coercive tactics from the police, the jury found all five teenagers guilty. By the time the convictions were vacated in 2002, the Central Park Five had collectively served 40 years in prison for a crime they had not committed. The call to violence and death, the heinous treatment, and the act of gross injustice toward these young boys is what happens when bodies are shoved into the animal category.

This instance is far from being an isolated incident as it represents an institutionalized system that codifies a group of people as being non-human. When marginalized communities are viewed as less than human, they are viewed as animalsa linguistic shorthand for an inferior being that can rightfully be controlled, commodified, and harmed. Read: dirty as a pig, kill two birds with one stone, bigger fish to fry, be a guinea pig, and more.

Advocating for animal rights and fighting for human rightsby combating racism, sexism, transphobia, and other injusticescan strengthen each cause. When society no longer views animals as inferior and undeserving of basic rights, such as the right to bodily autonomy, dignity and respect can be restored to all sentient beings. We can radically reimagine our relationship to each other as humans, regardless of our differences, as well as to animals and the environment.

A world that does not practice slaughtering animals could end the harm inflicted upon humans by the animal agriculture industry. Meat processing plants are life-threatening and injurious workplaces that exploit migrants, especially those who are undocumented, and people living in poverty. Workers endure psychological trauma and have high rates of suicide, drug and alcohol abuse, PTSD, depression, anxiety, and domestic violence. During the pandemic, these processing plants have become hotbeds for coronavirus outbreaks, further endangering workers lives and leading to deaths that could have otherwise been prevented.

In the United States, the hog industry in North Carolina could cease to contaminate natural resources and sicken low-income Black communities. Hazardous chemicals found in leather tanneries in countries such as India and Bangladesh would no longer disable and disfigure workers, especially children. In impoverished communitieswhere chronic illnesses are prevalent and unhealthy diets are due to lack of healthy food access and nutrition educationplant-based diets can help prevent illnesses such as cancer, diabetes, and heart diseases.

Likewise, the fight for human rights can positively impact animal advocacy. In a world that respects women and female bodies, it is hard to imagine that dairy and egg industrieswhich exploit the reproductive system of female cows and henswould thrive.

Overcoming racismwhich is the belief in racial superiority to justify discrimination toward people based on physical appearancesmay help us overcome speciesism, in which discrimination involves treating members of one species as more morally important than others. Think about how we treat domestic animals, such as dogs and cats, for example, very differently from farmed animals, like pigs, chickens, and cows, on the basis of species alone.

These systems of oppression, whether racist, sexist, classist, or speciesist, represent historical and institutionalized mistreatment toward non-dominant groups. This is not to suggest that promoting veganism alone ensures the total end of harm, exploitation, and violence. Nor is this a reductionist approach to solving complex social issues. Rather, dismantling oppression would need to occur concurrently, systemically, across all facets of society. Liberation is, after all, not zero-sum.

Rights being granted to one group are often granted to another. For instance, the civil rights movement in the mid-20th century sought to end racial discrimination under the law. Victories benefited not just the Black community, but all marginalized communitiesacross race, gender, nationality, and religionin the fight for equality in voting, employment, and housing.

Similarly, the Black Power movement of the late 1960s and 1970s, which emphasized pride in racial identity and self-determination, also influenced and empowered Chicano, Puerto Rican, Asian, Indigenous, and LGBTQIA+ communities. When one group wins, we all win.

To be unaware of the historical legacy of social justice and political movements is to believe that causes are unrelated, that there is a scarcity of resources, and to insist on a non-intersectional approach to advocacy. In the words of Black feminist and writer Audre Lorde: There is no such thing as a single-issue struggle because we do not live single-issue lives.

The work to achieve justice for all members of our societyhumans and non-humans alikewill span our lifetimes. While the path ahead may seem filled with uncertainty, we can all individually contribute to achieving collective liberation in our own ways. In an interview with LAIKA Magazine, Aph Ko expressed that all efforts are essential. She said: Revolution wont happen without thought; however, thought without action wont make the revolution a reality.

Take the time to learn about different issues that affect various marginalized communities. If you identify as a person of color or a person of the global majority, this includes communities other than your own.

This is not an effort to diminish the lived experiences of those who occupy multiple spaces or to place the burden of responsibility on those who identify with oppressed groups, but a beckoning for everyoneespecially white peopleto learn about others. Listen, reflect, and improve your behavior as a result of what youve learned from marginalized communities. Confront your own biases and learn about the histories, legacies, and pressing issues of groups that are not your own. Whether through podcasts, books, or articles, the resources available to learn about other communities are innumerable.

Consider withdrawing support from and boycotting companies that exploit animals or violate human rights. Voting with ones dollars can have an immense impact. This applies to both food companies (yes, even vegan ones), as well as everyday businesses and companies like Amazon, Walmart, and Uber, all of whom exploit their workers. When done in concert, boycotts can be leveraged to achieve workers rights, as in the case of the historical Delano Grape Strike of 1965 led by Filipino and Latino farmworkers.

The Food Empowerment Project is a nonprofit organization that not only promotes a vegan lifestyle but also sheds light on ethical food choices and provides educational resources to consumers about companies that engage in exploitative practices. It is important to be mindful of ones consumer choices. If we want to live in a world where workers are treated fairly and respectfully, in an environment free of harassment and hazards, with pay and benefits to achieve a quality standard of life, then we as consumers need to actively shape this world.

Lastly, hold your fellow vegans accountable to be ethically consistent. While being vegan can lead to a greater sense of compassion, this is not always the case. Be willing to question and have difficult conversations with friends, and reconsider your support of activists and organizations that hold problematic views regarding marginalized communities. Ethical consistency is a goal to work towards every single day, rather than a checkbox that is ticked when a vegan lifestyle is adopted.

In working purposefully, aligning our values with our actions, and making ethical decisions driven by our moral conscience, we can transform ourselves and the world.

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Earthling Ed To Give Virtual Lecture At Harvard University On Veganism – Plant Based News

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Prominent vegan advocate Earthling Ed is to give a virtual lecture at Harvard University next week.

Why Should We Care About Animals? will take place on Zoom due to the ongoing coronavirus pandemic. There is a limit of 10,000 spaces.

Im so excited to announce Ive been invited back by Harvard University to give a lecture about animal rights and veganism, Ed wrote on Instagram.

Other universities such as Yale have also been invited to join which is really exciting!????????

We have also decided to make the event public so that you guys can also join and watch the lecture and the Q&A that will be taking place afterward.?

Earthling Ed was invited to teach a class at the ivy-league university as a guest lecturer last year.

He wrote on social media: Im beyond honored to say that Im currently in the U.S as I was invited by professors at Harvard University to teach a class entitled animals as commodities as a guest lecturer.

Im excited to be here Im hugely looking forward to spreading the vegan message at college campuses on the East Coast.

Eds lecture will take place at 12-1pm (EST) onTuesday, November 10. You can register to join here.

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Fueled by Increasing Veganism, Global Oat Milk Market to Touch New Heights Wall Street Call – Reported Times

iCrowdNewswire Nov 18, 20202:58 PM ET

Report Ocean has recently published a new study on the global oat milk market. The report, titled Oat Milk Market by Source (Organic and Conventional), Flavor (Plain and Flavored), Packaging Form (Carton and Bottle), and Distribution Channel (Supermarket & Hypermarket, Grocery Store, Online Retail, and Others): Global Opportunity Analysis and Industry Forecast, 20212027, presents a detailed and clear picture of this market on the basis of its past and current performance.

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The worldwide market for oat milk has gained significant impetus over time. The increasing trend of veganism has surfaced as the main driving force behind the growth of this market. The rising awareness regarding the health benefit of oat milk is also fueling its demand substantially. However, the surge in the penetration of packaged food may hamper the markets growth in the near future.

Impact of Covid 19 on Global Oat Milk Market

The economic slowdown, projected due to the Coronavirus pandemic across the world, is also reflected on the global oat milk market. With less money in pocket, consumers are not willing to spend on products, which arent of absolute necessity. However, as the economy will begin to recover, the momentum in this market will return as well.

Demand for Organic Oat Milk to Gain Traction

The research report presents a wide-ranging analysis of the global oat milk market. In this study, the market has been assessed on the basis of the source, flavor, packaging form, distribution channel, and the region. Based on the source, the market has been classified into organic and conventional. Among the two, the demand is higher for oat milk gained from conventional source at present. However, with the rising preference for all things natural and organic, the demand for organic oat milk is also expected to gain momentum in the near future.

In terms of the flavor, plain oat milk and flavored oat milk have surfaced as prominent segments. By packaging form, cartons and bottles have been considered as the main segments. The supermarket and hypermarket, grocery store, and online retail have been considered as the key distribution channels for the sale of oat milk in this report.

Asia Pacific to Lead Global Market

Geographically, North America, Europe, Asia Pacific, and LAMEA have emerged as the prominent regional markets for oat milk across the world. Among these, Asia Pacific has acquired the dominance and is expected to retain it over the forecast period. The increasing demand for clear ingredients from sustainable sources among consumers in Asia Pacific is propelling this regional market, significantly, states the research study.

Key players in the global oat milk market, mentioned in the report, are Califia Farms LLC, Pacific Foods of Oregon LLC, Hain Celestial, Danone, Cereal Base Ceba AB, HP HOOD LLC., Elmhurst Milked Direct LLC, Happy Planet Foods Inc., RISE Brewing Co., and Earths Own Food Company.

Key Findings:

The global oat milk market is segmented into:

By Source

By Flavor

By Packaging Form

By Distribution Channel

By Region

North America

Europe

Asia Pacific

LAMEA

Companies Mentioned in the Report

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Table of Content

CHAPTER 1:INTRODUCTION

1.1.Report description1.2.Key market segments1.3.Key market benefits for stakeholders1.4.Research methodology

1.4.1.Primary research1.4.2.Secondary research1.4.3.Analyst tools and models

CHAPTER 2:EXECUTIVE SUMMARY

2.1.Key findings of the study

2.1.1.Top investment pocket

2.2.CXO perspective

CHAPTER 3:MARKET OVERVIEW

3.1.Market definition and scope3.2.Porters five forces analysis

3.2.1.Bargaining power of suppliers3.2.2.Bargaining power of buyer3.2.3.Threat of new entrants3.2.4.Threat of substitute3.2.5.Intensity of competitive rivalry

3.3.Market dynamics snapshot

3.3.1.Drivers

3.3.1.1.Growing trend of vegan diet3.3.1.2.Increasing diversity in plant-based beverages3.3.1.3.Prevalence of lactose intolerance and milk allergy

3.3.2.Restraint

3.3.2.1.Discrimination against plant milk via labelling and tax regulations

3.3.3.Opportunities

3.3.3.1.Rising popularity of novel functional beverages3.3.3.2.Exploring demand in Asia-Pacific region

3.4.COVID-19 impact on oat milk market

CHAPTER 4:OAT MILK MARKET, BY SOURCE

4.1.Overview

4.1.1.Market size and forecast

4.2.Organic

4.2.1.Key market trends, growth factors, and opportunities4.2.2.Market size and forecast4.2.3.Market analysis by country

4.3.Conventional

4.3.1.Key market trends, growth factors, and opportunities4.3.2.Market size and forecast4.3.3.Market analysis by country

CHAPTER 5:OAT MILK MARKET, BY FLAVOR

5.1.Overview

5.1.1.Market size and forecast

5.2.Plain

5.2.1.Key market trends, growth factors, and opportunities5.2.2.Market size and forecast5.2.3.Market analysis by country

5.3.Flavored

5.3.1.Key market trends, growth factors, and opportunities5.3.2.Market size and forecast5.3.3.Market analysis by country

CHAPTER 6:OAT MILK MARKET, BY PACKAGING FORM

6.1.Overview

6.1.1.Market size and forecast

6.2.Carton

6.2.1.Key market trends, growth factors, and opportunities6.2.2.Market size and forecast6.2.3.Market analysis by country

6.3.Bottle

6.3.1.Key market trends, growth factors, and opportunities6.3.2.Market size and forecast6.3.3.Market analysis by country

CHAPTER 7:OAT MILK MARKET, BY DISTRIBUTION CHANNEL

7.1.Overview

7.1.1.Market size and forecast

7.2.Supermarket & Hypermarket

7.2.1.Key market trends, growth factors, and opportunities7.2.2.Market size and forecast7.2.3.Market analysis by country

7.3.Grocery Store

7.3.1.Key market trends, growth factors, and opportunities7.3.2.Market size and forecast7.3.3.Market analysis by country

7.4.Online Retail

7.4.1.Key market trends, growth factors, and opportunities7.4.2.Market size and forecast7.4.3.Market analysis by country

7.5.Others

7.5.1.Key market trends, growth factors, and opportunities7.5.2.Market size and forecast7.5.3.Market analysis by country

CHAPTER 8:OAT MILK MARKET, BY REGION

8.1.Overview8.2.North America

8.2.1.Overview8.2.2.Key market trends, growth factors, and opportunities8.2.3.Market size and forecast by source8.2.4.Market size and forecast by flavor8.2.5.Market size and forecast by packaging form8.2.6.Market size and forecast by distribution channel8.2.7.Market size and forecast by country8.2.8.U.S.

8.2.8.1.Market size and forecast, by source8.2.8.2.Market size and forecast, by flavor8.2.8.3.Market size and forecast, by packaging form8.2.8.4.Market size and forecast, by distribution channel

8.2.9.Canada

8.2.9.1.Market size and forecast, by source8.2.9.2.Market size and forecast, by flavor8.2.9.3.Market size and forecast, by packaging form8.2.9.4.Market size and forecast, by distribution channel

8.2.10.Mexico

8.2.10.1.Market size and forecast, by source8.2.10.2.Market size and forecast, by flavor8.2.10.3.Market size and forecast, by packaging form8.2.10.4.Market size and forecast, by distribution channel

8.3.Europe

8.3.1.Overview8.3.2.Key market trends, growth factors, and opportunities8.3.3.Market size and forecast by source8.3.4.Market size and forecast by flavor8.3.5.Market size and forecast by packaging form8.3.6.Market size and forecast, by distribution channel8.3.7.Market size and forecast by country8.3.8.Germany

8.3.8.1.Market size and forecast, by source8.3.8.2.Market size and forecast, by flavor8.3.8.3.Market size and forecast, by packaging form8.3.8.4.Market size and forecast, by distribution channel

8.3.9.France

8.3.9.1.Market size and forecast, by source8.3.9.2.Market size and forecast, by flavor8.3.9.3.Market size and forecast, by packaging form8.3.9.4.Market size and forecast, by distribution channel

8.3.10.UK

8.3.10.1.Market size and forecast, by source8.3.10.2.Market size and forecast, by flavor8.3.10.3.Market size and forecast, by packaging form8.3.10.4.Market size and forecast, by distribution channel

8.3.11.Italy

8.3.11.1.Market size and forecast, by source8.3.11.2.Market size and forecast, by flavor8.3.11.3.Market size and forecast, by packaging form8.3.11.4.Market size and forecast, by distribution channel

8.3.12.Sweden

8.3.12.1.Market size and forecast, by source8.3.12.2.Market size and forecast, by flavor8.3.12.3.Market size and forecast, by packaging form8.3.12.4.Market size and forecast, by distribution channel

8.3.13.Russia

8.3.13.1.Market size and forecast, by source8.3.13.2.Market size and forecast, by flavor8.3.13.3.Market size and forecast, by packaging form8.3.13.4.Market size and forecast, by distribution channel

8.3.14.Rest of Europe

8.3.14.1.Market size and forecast, by source8.3.14.2.Market size and forecast, by flavor8.3.14.3.Market size and forecast, by packaging form8.3.14.4.Market size and forecast, by distribution channel

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Fueled by Increasing Veganism, Global Oat Milk Market to Touch New Heights Wall Street Call - Reported Times

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The story below is a preview from our November/December 2020issue. For more stories like it,Subscribe Today. Thank you!

This Chef Queen shares her journey to veganism, along with a holiday recipe everyone can love.

Shaqueena Snyder is quick to tell you: shes the last person shed have ever guessed would go vegan much less become a professional vegan chef. A soul-foodie raised on her familys Ethiopian and Eritrean cooking, Chef Queen owner of Royal House of Vegan, previously called Queens Vegan Caf once couldnt imagine life without her favorite meaty, cheesy favorites, from heavily spiced chicken stews to bubbling-hot mac-and-cheese.

But at 23, she began to experience health symptoms that demanded a wake-up call.

I was just getting increasingly exhausted. I was the biggest Id ever been and I was very, very uncomfortable, Snyder remembers. I said, at the age of 23, I shouldnt have horrible back pain. I shouldnt get exhausted walking up and down stairs.

A quick look at her familys medical history convinced Snyder that it was time for a change.

High cholesterol, diabetes, high blood pressure I didnt want any of that, she says. I wanted to better myself for my son.

Like many people who eventually go vegan, Snyder first considered cutting out meat as a simple health and weight-loss tool.

While she didnt know it, she was part of a growing number of individuals exploring plant-based eating. Across the country and on the other side of the world, campaigns like Veganuary in which folks vowed to nix animal products throughout the month of January would soon popularize the lifestyle. And while curious newbies like Snyder often approached veganism as a way to get fit, new research was suggesting there might be other, bigger reasons to delete meat.

Take, for example, a 2018 study associated with the University of Oxford, published in Science to considerable media attention. In it, researchers J. Poore and T. Nemecek asked the best way to reduce foods environmental impact, using a swath of data from some 38,000 farms. Their conclusions were startling: even the lowest-impact animal products still did more environmental damage than their vegetable counterparts sometimes a lot more.

In other words: swapping out animal-based foods for plants could be a lot more than just a healthy dietary move; it might also be a seriously green lifestyle choice particularly if a person focused on eating sustainably-grown local fruits and veggies.

As Snyder researched her own nutritional choices, she was quietly tapping into a broader conversation happening all over the world one that increasingly convinced her to give veganism a go.

She didnt know it yet, but the shift was about to change her body and her career.

When I decided to go vegan, I just cut it all off, Snyder remembers.

The cold-tofurkey approach was brave. But she quickly realized that veganism wasnt going to stick unless she could figure out how to veganize the foods she loved most.

Ethiopia food, Eritrean food, its rich in spices and flavors its something Im extremely passionate about, says Snyder. I said, I need to learn how to cook good stuff so I can be happy.

So she threw herself into adapting her favorite recipes, visiting store after store for new ingredients and experimenting until she ended up with a slew of crave-worthy meatless meals. Chickpea curries, jerk jackfruit ... Delicious comfort food. I was like, if I can do this, then shoo, go ahead, she recalls.

As Snyder began to shed pounds, she gained energy and confidence, and her friends and gym buddies took notice. The next thing she knew, they were asking for help in going vegan and requesting that shed meal-prep for them, too.

It was through that homegrown, word-of-mouth model that Queens Vegan Caf was born a fact that Snyder says still humbles her.

Obviously, she says, losing weight was good. But the thing that stuck with me the most was when my peers would come to me and say I was a motivation that they would never have tried a vegan meal if it wasnt for me Its weird when I think about it.

Learn more about Shaqueena, plus get her recipe for a "Decadent Love Loaf" in our latest issue, on newsstands now!

The story above is a previewfrom ourNovember/December 2020issue. For the full storysubscribetodayor view ourFREEdigital edition.Thank you for supportinglocal journalism!

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World Vegan Day 2020: Expert Busts 6 Common Myths About Veganism – NDTV Food

Highlights

To say that the discourse around veganism is often rife with misinformation or even pre-conceived notions is an understatement. For many, a lot of information obtained - whether fully incorrect or partially presented - serves as a major hurdle towards adopting, or even attempting to adopt a vegan diet. And so, World Vegan Day - observed annually on 1st November is perhaps the most fitting day of all to highlight some of the more commonly held notions about the diet, as well as paint a clearer picture as to what veganism actually entails.

Perhaps one of the most common misunderstandings surrounding veganism is due to it being conflated with vegetarianism. The only commonality between the two is a shared avoidance of meat products. Both vegans and vegetarians categorically do not consume. However, the similarity ends here - to be vegan is to avoid all animal based products (meat is just one animal based product) - including dairy (milk, cheese, ghee, butter) and products like honey. This does not apply to vegetarians as many vegetarians in India have a heavy dairy inclusive diet. Hence, these people are often called Lacto-vegetarians, precisely for this reason.

While veganism is a lifestyle/diet, organic is a method of farming/producing. These are in no way linked. Eating only organic is certainly not a requirement to be vegan. To eat organic fruits and vegetables is entirely a preference. Many vegans consume traditionally grown fruits and vegetables as well. And the science on which is 'better' is still evolving and mixed, in terms of consensus.

Also Read:7 Things You Should Know Before Switching to Veganism

Interestingly enough, Indian diet is perhaps even more suited to veganism than most across the world. Not only does India have a significantly large amount of vegetarians, but as such the culture for many is already primed to include veggies, fruits, dals, legumes, grains and cereals in their diets - all of which are plant-based by default. To adapt to veganism, the major challenge for Indians is to cut dairy products - we love our ghee coated rotis, curds and raitas (as part of bigger meals) as well as our ice creams and lassis. But alternatives are now available, with comparable taste to boot.

A common misconception around the diet is that pursuing it leads to overall poorer nutrition. This is only true if one doesn't do cursory research before committing to a diet change - be it vegan or not. Diet change is often a significant decision that warrants at least some research about the diet in question.

In the case of a vegan diet, once all animal products are left out, there is the possibility of a reduced consumption of protein, iodine, calcium, Vitamin B12, Vitamin D, and omega 3 fatty acids. Each of these nutrients has a viable alternative (especially protein) that is either based on food substitutes or simple supplements.

Also Read:Prepare This Vegan Halwa This Festive Season

Actually, plant based alternatives are quite easy to find/obtain, and are becoming more and more affordable due to the rising vegan community in India. Plethora of alternatives exist - for protein, soya products are often widely consumed; with lentils and beans being another good source. There's actually a host of plant-based dairy products to choose from - even a simple staple like milk can be substituted with soya milk, almond milk, cashew milk, and so forth. Hemp milk can serve as a great source of omega 3, too. A healthy portion of leafy vegetables takes cares of vitamins, and as for Vitamin D - it can be tackled by (socially distant for now) exposure to sunlight.

But perhaps the myth with the most longevity of all is the assertion that people pursuing a vegan diet are doing so as part of a social trend, in order to gain societal clout. As abstract a claim as this is, it's also hard to 'disprove' - how do you prove the genuine intentions of every single vegan on earth? There will be a few who view it as fashionable! But for the vast majority of vegans, the diet is one that aligns with their values of stopping their share of unabridged animal cruelty done in the name of producing food items for consumption. It also objectively takes a lesser toll on the environment, an outcome that is collectively favourable (or at least should be) to all of us.

And so, ironically the longest running misconception about veganism is one that critiques its very longevity, something that has only been growing as the years roll by, and the affordable alternatives roll in. Perhaps, then, on World Vegan Day, it is better to contemplate not how long veganism will 'last'; but how long we can make it last, to the day it is akin to the new normal.

About Author:The author is the Executive Director of the Federation of Indian Animal Protection Organisations (FIAPO). She switched to a vegan lifestyle over 15 years ago and can vouch for tremendous benefits, both physically and mentally, after making this switch.

(Disclaimer: The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.)

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Vegans show respect for all beings | Letters to the Editor – Tullahoma News and Guardian

Netflixs explosive new documentary My Octopus Teacher chronicles a complex relationship between a man and the worlds most bizarre animal an octopus. It further testifies to our highly conflicted relationship with non-human animals and the natural world.

Most of us treasure our pets dogs, cats, horses. Our allegiance to them transcends that to our own species. If our dog and a Congolese child were competing for scarce funds for life-saving surgery, we know who would live.

Yet, we torment, kill, and consume other animals that are similar in appearance, intelligence, and ability to suffer. Then, we bristle at East Asians who do the same to animals we consider pets.

We pride ourselves on being intelligent, rational beings. We have gone to the Moon, unraveled and modified genetic codes, and found cures for deadly diseases. Yet we still have not figured out our relationship with non-human animals and the natural world.

Some of us have. Vegans profess compassion and respect for all sentient beings. Veganism requires no special courses or certifications. Every one of us can become one on our next trip to our supermarket.

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Vegans show respect for all beings | Letters to the Editor - Tullahoma News and Guardian