The Green Party on Animal Welfare

I voted for the Green Party yesterday.  I believe in voting in line with your values and therefore, regardless of how they would perform nationally, I knew that this was the only party that I could vote for with a clear conscience.

Below is where they stand on Animal Rights issues.  In a world where I feel almost entirely alone in my thoughts on this it is an enormous relief to find a party that feels the same way:

Animal Rights

Background

AR100 The expansion and development of human society has inevitably affected the lives of many other species. Disruption to their lifestyles has been both accidental and deliberate and has resulted in suffering, death or even extinction. The prevailing assumption that animals can be used for any purpose that benefits humankind is not acceptable in a Green society.

Long Term Aims

AR200 To eliminate the wholesale exploitation of other species, foster understanding of our inter-relationship in the web of life and protect and promote natural habitat.

Short Term Aims

AR300 To stimulate public awareness of the rights and needs of animals, to pass appropriate legislation to act by both informing the electorate and implementing suitable district policies.

Policies

AR400 As part of the Environment Commission (see PL410), a section will be set up dealing with the welfare of all animals, wild and domesticated, to oversee their treatment and make appropriate recommendations.

AR401 Local Authorities to provide a local Animal Rights Officer with adequate staff to oversee animal warden schemes, etc., and to liaise with the Animal Welfare Department of the Environment Commission.

AR402 To take pressure off wild animals by voluntarily limiting our population, by actively discouraging and penalising pollution and by preserving and restoring stable habitats. (see ‘Pollution’)

AR403 In the UK, close to a billion farm animals are slaughtered for food every year. Many of these animals are farmed intensively, kept in cramped conditions and denied the freedom to express natural behaviour. High levels of frustration, distress, injury and suffering are common and painful mutilations are routinely carried out to reduce risk of injury. Antibiotics are used routinely to prevent outbreak of disease, resulting in antibiotic resistance and threats to human and animal health. Animals are often transported long distances to slaughter and suffer inhumane conditions both during transport and at the time of slaughter. Besides the impact on animal welfare, high levels of consumption of meat, dairy and other animal products in developed countries are ecologically unsustainable and are linked to many chronic health conditions (See also FA650–FA666).

AR404 The Green Party will phase out all forms of ‘factory farming’ and support a transition to small free-range units, mixed rotational farming and extensive grazing (see FA660-661). We support the highest levels of animal welfare in farming and shall ensure that the ‘Five Freedoms’ listed in the Animal Welfare Act are applied to all farm animals. In particular we shall press for maximum stocking densities and appropriate environments for all farm animals in order to permit expression of natural behaviour. We shall prohibit all caged rearing of poultry, including ‘enriched cages’. We shall prohibit all painful mutilations such as beak trimming of poultry and tail docking of pigs.

AR405 In recent decades, genetic selection has continually increased yields from farm animals, often resulting in endemic welfare problems, such as mastitis in cows and bone fractures in chickens. The Green Party will place limits on the ‘genetic yield’ of farm animals and will encourage farmers to use traditional breeds. 

AR406 The Green Party will phase out routine and prophylactic use of antibiotics in farm animals. We shall maintain a ban on the use of growth hormones and imports of food from animals treated with growth hormones. We support a ban on the use of GMOs in animal feed and oppose all genetic modification of animals (See FA720 and AR420). We shall maintain a ban on the use of, and importation of products from, cloned animals and their offspring (See FA666). We shall press for EU and international rules permitting restrictions on imports from countries with lower animal welfare standards (See FA502(c)).

AR407 The Green Party will seek to minimise live transport of animals and will work through the EU and locally to end all live exports for slaughter and fattening. We shall prioritise smaller, local abattoirs, prohibit piece-rate payment of workers and otherwise improve market and slaughterhouse conditions.

AR408 Undercover footage has revealed significant animal suffering in UK slaughterhouses, including animals slaughtered for organic meat. Mandatory CCTV will be required in all slaughterhouses. This will act as a deterrent and provide evidence for animal abuse prosecutions.

AR409 Overfishing and the harmful effects of fish farming are devastating marine ecosystems. Several billion fish are killed annually to feed the UK population, often by methods causing extreme suffering, and millions of fish are kept in cruel conditions in intensive fish farms. The Green Party will work for an end to overfishing, practices harming the marine ecosystem and avoidable by-catches (see MC323-330). We shall prohibit intensive fish farming (see FA657, FA660 and MC341) and restrict the use of fishmeal for animal feed (see FA661). We shall extend the Animal Welfare Act to cover all fishing activities.

AR410 A reduction in the consumption of animal products would have benefits for the environment, human health and animal welfare. The Green Party will support a progressive transition from diets dominated by meat and other animal products to healthier diets based on plant foods, through the use of research, education and economic measures, coupled with support for more sustainable methods of production such as organic and stockfree farming.

AR411 The Green Party will ensure that high quality, nutritionally balanced vegetarian and vegan menu options are widely available and promoted in all public sector establishments such as schools, hospitals and care facilities (see ED190, FA222, HE322). We shall ensure that catering and nutrition for vegetarian and vegan diets is included in all catering certificates and that lessons in preparing nutritious vegetarian and vegan food are included in food technology courses.

AR412 The Green Party will make it illegal to import and/or sell foie gras andany product that is the result of force-feeding.

AR413 To prohibit the import, export and sale of all fur, whether wild caught or factory farmed, and to ensure a ban on fur farming in the UK stays in place. The import of other animal products such as ivory, reptile skins and whale oil, will be prohibited.
AR414 In the UK, millions of animals are used each year in experiments which can cause great pain and suffering. There are significant differences between the physiology of animals and that of humans and the reliance on animal testing and experimentation increases the risks of adverse reactions and hampers progress. A large proportion of animals are used for non-medical testing and for duplicate research which could be avoided. There are now many techniques available for testing of chemicals, drugs and medical procedures and for researching disease that do not use animals. However, these alternatives are often not used and are not adequately funded or supported.

AR415 The Green Party would ban all experimentation and research which harms animals, including harmful procedures used to obtain animal-derived materials. ‘Harmful’ is defined in this context as ‘having the potential to cause pain, suffering, distress, lasting harm or death in animals, except where it is designed to benefit the individual animals concerned

AR416 Government research funds will be transferred from animal tests to non-animal technologies, including epidemiology, computer models, micro-dosing, imaging, DNA chips, microfluidics chips and the use of human tissue. Much greater use will be made of epidemiological evidence and clinical data. Greens would also fund more research into prevention of disease, looking at diet, environment, family history and lifestyle.

AR417 The Green Party is opposed to the harmful use in education of animals and of animal-derived materials where the animals have been killed specifically for this purpose. The Party supports the replacement of the use of animals and animal material with methods such as models, mannequins, mechanical and computer-based simulators, films and interactive videos, plant experiments and observational and field studies, and human studies including self-experimentation. The Party supports the educational use of animal cadavers and animal-derived materials where these have been ethically sourced, such as animals who have died naturally and animals who have been euthanased for humane reasons.

AR418 The Party is opposed to the wholesale breeding, manipulation and destruction of those animals who are chosen as companions to the human race. We will introduce measures to regulate the care and conditions for such animals including a two-tier system of dog-licensing [breeding and non-breeding], licensing of all animal breeders and dog owners, subsidised spaying and neutering, the implementation of good animal warden schemes and a prohibition on the import of exotic animals for the pet trade.

AR419 The Green Party would introduce a requirement that all dogs be microchipped. It would be a legal requirement that when the animal was sold or ownership transferred the owner’s details be updated on the database otherwise the owner listed on the database would be deemed to be responsible for the dog.

AR420 The Green Party will end puppy farming by banning the sale of young puppies and kittens unless the mother is present.

AR421 Patents will not be granted on any animal and strict controls will be introduced to prevent genetic manipulation for profit or curiosity. (see ST363)

AR422 To extend the 1911 Protection of Animals Act to protect both captive and non-captive animals from unnecessary suffering. This will be used to prohibit hunting with hounds, shooting, snaring, coursing and various other abuses of our animal population. The Green Party is fundamentally opposed to all blood-sports. We oppose the killing of, or infliction of pain or suffering upon, animals in the name of sport or leisure, and will work to end all such practices.

AR423 To amend the Firearms Act to prohibit the use and private ownership of firearms and lethal weapons, such as air rifles, crossbows, etc., except on registered premises.

AR424 In view of the fact that animal acts in circuses are cruel and degrading to performer and observer alike, we will immediately prohibit the import of, and sale from other sources of, all animals to circuses. We will immediately prohibit the use of animals in circuses and will encourage the re-homing of all existing circus animals to sanctuaries or other suitable establishments with relocation to the wild wherever possible.

AR425 To abolish zoos and private collections of animals except where they are for the benefit of the animal concerned. Licences will only be granted to establishments involved in either captive breeding of endangered species for eventual return to the wild or else those offering genuine sanctuary to animals unable, through injury and other cause, to be returned to the wild and where their living conditions are as close as possible to the animal’s natural habitat.

AR426 The Green Party will end the exploitation of animals in horse racing, greyhound racing and all  situations where animals are commercially raced. There would be an immediate ban on the use of the whip in horse racing and in jumps racing, and on the use of a non-linear track in greyhound racing. A single regulatory authority would be put in place for each sport, tasked with establishing and enforcing strict welfare standards. There would be a requirement for full traceability of all animals involved in racing  throughout their lives (using microchip technology where applicable) and full publication of injury and  death statistics. These statistics would be used as evidence to close dangerous tracks and ban trainers with poor records. Breeding and import of animals for racing will be tightly regulated and monitored to  improve welfare and prevent over-breeding. There would be regulation on the conditions and times of  transportation of animals used in sport as well as the housing of all animals. A high level of compulsory levy  would be imposed on all betting, to be used solely for welfare improvements.

AR427 The Green Party will endeavour internationally to initiate and develop an Animal Rights Division within the United Nations Organisation.

AR428 The Green Party opposes all lethal or harmful uses and treatment of cetaceans (whales, dolphins, porpoises). In particular, whaling is a premeditated, deliberate and unnecessary cause of animal suffering. It is not justified even if supposedly undertaken as ‘scientific research’ or ‘subsistence hunting’ rather than for commercial profit. It endangers the survival of various cetacean species. The Green Party condemns those governments who seek, through the International Whaling Commission and otherwise, to continue whaling. We call on all governments to outlaw whaling. The Green Party is fundamentally opposed to all lethal and harmful commercial utilisation of cetaceans. This includes all whaling, so called scientific whaling and any whaling conducted under the cover-all of ‘aboriginal subsistence whaling’. The Green Party opposes any move to end the current moratorium on commercial whaling. We call on all nations to declare the waters under their control havens from whaling, to provide sanctuary throughout those waters for cetaceans, and to co-operate in achieving global sanctuary for cetaceans in the longer term.

AR429 Xenotransplantation: The Green Party would abolish research into, and the practise of xenotransplantation (the transplantation of nonhuman animal organs, genetically engineered or otherwise, into human beings). Treating nonhuman animals as “spare part” factories is both immoral and inhumane, and is therefore completely unacceptable in an ecological society. Xenotransplantation is yet another instance of corporate profit being prioritised over public health and the rights of nonhuman animals. Xenotransplantation carries the grave danger of virus transferral from nonhuman animals to humans, raising the real possibility of the unleashing of an epidemic amongst the human population.

The Green Party would promote more sensible and effective approaches to enhancing health, such as preventative health measures, increasing the pool of human donors, research into artificial organs, and the surgical repair of damaged organs.

Amazing Vegan Burgers!

These are sensational and well wroth the effort.  Recipe from One Green Planet

Sweet Potato Burgers With Green Tahini [Vegan, Gluten-Free]

Serves 12-14

Ingredients

• 1 red bell pepper
• ½ red onion
• 2 cans chickpeas
• 1 cup packed cilantro or parsley (or half and half)
• 
3 cloves garlic
• 1 cup almonds
• 2 tbsp cumin
• 3 tsp coriander
• 2 tsp smoked paprika
• 2½ tsp sea salt
• 1 tsp black pepper
• 1 large or 2 small sweet potatoes (1½ cup), steamed or baked, peeled and mashed
• ¾ cup quick-cooking oats

Green Tahini Sauce:

• 
1/2 cup tahini
• ½ cup water
• 
juice of 1 lemon
• 1 cup packed fresh mint, cilantro, and parsley (or your favorite fresh herbs)
• 
1 tsp sea salt
• 2 tbsp olive oil

Preparation

Burgers:

1. In a food processor pulse and chop the red bell pepper and red onion. Pour the chopped veggies into a large mixing bowl. Place the chickpeas and cilantro/parsley into the food processor and blend until the chickpeas are a thick mealy texture. Pour into the mixing bowl with peppers and onions. Place the garlic, almonds, and spices into the food processor and blend until the almonds are a crumbly texture. Pour into the mixing bowl.
2. Mash the sweet potato with a fork, or place it in the food processor and blend until smooth. Pour it over the contents of the mixing bowl followed by the oats, and stir well to combine the ingredients. Season to taste with more sea salt and spice.
3. Place the burger batter in the refrigerator to firm up for an hour or longer.
4. Preheat oven to 375°, and line one or two baking sheets with parchment paper. Scoop about ¾ cup of the batter into your hands and form into a tight patty. Place the patty onto the baking sheet, and repeat with the remaining batter. Make sure that the patties are not too close to each other on the baking sheet (2 inches separating is good). Bake for 40 minutes, or until cooked through. After removing them from the oven, allow the patties to cool for at least 15 minutes before trying to remove them with a spatula or your hands.
5. Serve with green tahini on bread, lettuce, or solo. Bon appetit!

Green Tahini Sauce:

1. Place the tahini, water, lemon, herbs, and sea salt into a blender. Blend until smooth, slowly add in the olive oil.

Gooey chocolate brownies!

At last!  A recipe for vegan chocolate brownies that actually works!  And proper sticky rich gooey ones too.  This recipe has been 2 years in the finding and along the way there have been a lot of charred chocolate casualties.  But this one is a keeper and totally idiot proof so get your chocolatey chops around this…

From The Vegan Society website:

Ingredients

• 2 1/2 oz / 75g margarine
• 1 1/2 oz / 45g / 5 tbsp cocoa powder
• 2 1/2 floz / 75ml soya milk
• 7 oz / 200g caster sugar
• 6 oz / 160g plain white flour
• 2 1/2 tsp baking powder
• 3/4 oz / 20g / 2 1/2 tbsp cocoa powder
• 4 oz / 115g caster sugar
• 6 fl oz / 170 ml soya milk
• 1 1/2 fl oz / 45ml vegetable oil
• 1 tsp vanilla essence

Method

1. Pre-heat oven to 180C, Gas Mark 4.
2. Combine first four ingredients in a saucepan and gently bring to the boil. Simmer for 1 minute, stirring well. Put saucepan into a bowl of cold water and beat sauce until it cools and thickens. Set aside.
3. Sieve flour, baking powder, cocoa and sugar into a bowl. Mix soya milk, vegetable oil and vanilla essence together. Stir flours, soya milk mixture and sauce together – do not overmix.
4. Place in a greased and lined tin roughly 10″ x 8″ and bake for 30 minutes.

I ate mine warm from the oven with Booja Booja’s vanilla ice cream.  Heaven!

Mother’s Day vegan brekkie

That’ll do! This is what Ed and the girls have produced this morning for me. Vegan hollandaise sauce (recipe from http://www.hotforfoodblog.com/recipes/2014/2/27/vegan-hollandaise-sauce) on mushrooms, baby spinach and avocado, on delicious multi seed toast.

Completely delicious!

X

Mango and coconut raw cheesecake

Here’s today’s pud. Super easy and quick to make. Looks sensational and the perfect thing to celebrate and welcome the first days of Spring! Hoorah!

Full recipe can be found at http://honestlyhealthyfood.com

Skool of Vegan

Skool of Vegan is a new initiative aimed at trying to get people to look at their eating habits and attitudes towards animals in a more critical way.  Their mission statement is: ‘Because making the connection is child’s play’.   It certainly makes for some uncomfortable reading and I admire their original approach.  Whether you like the drawings or not its hard to deny the underlying truth and i think they do a good job of highlighting the hypocrisy and inconsistencies of what we teach our kids.  I think it’s probably a little too heavy handed for most people’s taste and therefore I doubt they will reach people in the way they’d like to.  Perhaps a less aggressive tone might have spoken to more people…?  What do you think?  Here a few…

Something to bear in mind as Mother’s Day approaches…

Next time you eat a piece of meat, take a moment to think about the fact that it had a mother.

If it’s pork you’re eating – think about that piglet being removed from it’s mother within just a few days of being born and slaughtered within 3 – 6 months.

If it’s lamb you’re eating – know that it was removed from its mother within a few months of being born and killed within 3 – 10 months.

If it’s chicken you’re eating – know that it was never even allowed to meet it’s mother and was killed within 6 weeks of being born.

If it’s beef you’re eating – know that they have been slaughtered within just 1 to 2 years.

If it’s dairy you’re eating, know that the calf which this mother had to bear in order for you to steal and consume her milk, was taken away within the first 2 days of its life and either shot or slaughtered at 16 – 20 weeks for veal.

And if this thought alone doesn’t make you reconsider eating meat then please take a long hard look at these photos and ask yourself how you can possibly justify stealing any animal’s young away from them for the brutal and shameful act of slaughter, merely because you like the way they taste.

These beautiful images are all from this website:

http://m.atchuup.com/wild-animals-and-their-youngs/

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Live and Let Live

Have just watched this feature length documentary on veganism and would highly recommend it to everyone, vegan or not.

It examines our relationship with animals, the history of veganism and the ethical, environmental and health reasons that move people to go vegan.
Food scandals, climate change, lifestyle diseases and ethical concerns move more and more people to reconsider eating animals and animal products. From butcher to vegan chef, from factory farmer to farm sanctuary owner – Live and Let Live tells the stories of six individuals who decided to stop consuming animal products for different reasons and shows the impact the decision has had on their lives.
Philosophers such as Peter Singer, Tom Regan and Gary Francione join scientists T. Colin Campbell and Jonathan Balcombe and many others to shed light on the ethical, health and environmental perspectives of veganism.
Through these stories, Live and Let Live showcases the evolution of veganism from its origins in London 1944 to one of the fastest growing lifestyles worldwide, with more and more people realising what’s on their plates matters to animals, the environment and ultimately – themselves.

And it has a lovely soundtrack too…

Easy cheap delicious quick vegan supper!

Tonight’s delicious supper:
Quinoa cooked with bouillon
Chickpeas fried in coconut oil, cumin, paprika and turmeric
Steamed broccoli, edamame beans and baby spinach
Sprinkling of toasted pumpkin and sunflower seeds
Drizzle of oil and season.
Voila.
Super cheap, super tasty, super healthy, super quick, super easy!

https://m.facebook.com/story.php?story_fbid=10152792653215560&id=8382915559

Top 10 Vegan Pancake Recipes!

Tomorrow is of course Shrove Tuesday, so in case any of you are wondering how on earth you are going to honour such a day without access to eggs, then fear not.  Here are my top ten tried and tested vegan pancake recipes – all of them eggless and still eggcellent!

1. One Ingredient Chef’s Classic Vegan Pancakes  

2. Jamie Oliver’s Vegan Blueberry Pancakes

3. Post Punk Kitchen’s ‘Puffy Pillow Pancakes’

4. BBC’s ‘Vegan Mushroom and Tomato Pancakes’

5. OhSheGlows’ ‘Strawberry Shortcake Stacked Pancakes’

 

6. Hungry Curious’ ‘Three Ingredient Vegan Pancakes’  

7. Vegan Insanity’s ‘Lemon Poppy Seed Pancakes with Blueberry Compote’

8. Minimalist Baker’s ‘Oreo Cookie Pancakes’  

9.  Deb Gleason’s ‘Chocolate Protein Banana Pancakes’

10. Why not kill 2 birds with 1 stone and make your loved ones some Valentine’s themed vegan pancakes, with Vegan Woman’s ‘Valentine’s Day Chocolate Chip and Strawberry Pancakes’

Quick fry up…

Here’s a super quick, easy, cheap and healthy vegan fry up I made this morning to lure everyone out of bed on this fararararareeeeezing February morning.

Garlic mushrooms, plum tomatoes and fresh spinach on toast. Sprinkle some pine nuts, coriander and fresh chilli on top for a bit of zing.

Now we’re ready to face the weekend. Happy weekend all x

Go wild for the Wild Food Cafe

I finally made it to the Wild Food Café in Covent Garden today.  I’ve been meaning to go for months and months and it was well worth the wait.

It’s tucked away above Neal’s Yard.  It’s cosy (seats about 40 people) but bright and airy.  It’s a really lovely space with the kitchen in full view bang in the middle and you can either sit at the bar that runs all around the kitchen and watch them cooking or at one of the 4 big tables overlooking Neal’s Yard.  Today it was absolutely freezing outside but the sun was pouring in through the large bay windows and it felt like a little haven of friendly, cosy, welcoming, warmth on an Arctic London day.

 

It describes itself as a ‘raw-centric food restaurant’ and uses ‘wild, fresh, colourful gourmet ingredients & plant-based (vegan and vegetarian) cuisine’.  The vast majority of the menu is vegan and a lot of it raw.  For anyone who is nervous of the phrase ‘raw vegan’ and presumes they will be faced with a plateful of rabbit food sprinkled with bird feed then fear not – it is astonishing what these guys create and you really don’t even notice that it’s raw.

I started with their ‘Incredible Green’ super smoothie –  apple, celery, lemon, banana, kale, fresh coconut, fresh aloe vera, fresh irish moss.  It’s £6 which is pretty expensive but it’s almost a meal in itself.  A hearty comforting glass of goodness.

Then I ordered THE WILD BURGER – scrumtious shiitake, raw olive & dulse burger with in-house cultured Wild Sauce, tomatillo salsa verde, caramelised onions, baba ganoush & crispy gem lettuce in a wholemeal sprouted organic wheatbread(V)(N)(R) £12.  Completely delicious and filling, although not the biggest plate of food for £12.

 

 

  Ed had the WILD PIZZA SPECIAL – raw, dairy-free young coconut cheeze, wild sea purslane & basil pesto, raw cultured tomato & goji berry marinara, Turkish olives, artichoke hearts, avocado(V)(N)(R) £12.5  This was the star of the show and honestly one of the most delicious meals I have ever had in my life.  It made me want to rush out and buy a dehydrator immediately!  

The desserts looked amazing but we ran out of time sadly – but now I have an excuse to go back as soon as I possibly can…

Oh and the waiting staff are really knowledgeable and helpful… and exceedingly attractive which is always always a bonus!

Wild Food Café has a real community feeling about it.  They offer cooking courses, full moon feasts, meditation sessions, gourmet meals with guest chefs etc… Go check it out!

Wild Food Cafe

And go Fox Mulder! The truth is out there…

http://www.ecorazzi.com/2015/02/02/david-duchovny-tackles-animal-rights-veganism-in-new-book/

15 great Veganuary recipes from food52.com

If you’re running thin on recipe ideas then here’s some inspiration from the fantastic food blog food52.com :

I don’t love New Year’s resolutions, especially those that involve the words “diet,” “detox,” or “cleanse.” But if the start of 2015 has you thinking about incorporating more meatless meals into your repertoire, then so much the better. This is a wonderful time of year to explore a plant-based diet, and see where small changes take you.

In my experience, it’s easiest and most enjoyable to explore veganism one recipe at a time. Fortunately, there’s a vegan recipe for everyone. Whether you love soups and stews, hearty casseroles, crispy kale salads, or a crunchy platter of seared tempeh, you won’t be disappointed in this round up of hearty — but healthy — favorites from The New Veganism.

Warm Kimchi Bowl with Spicy Broccoli and Sesame-Scallion Wild Rice

Lemon Tahini Dressing

Raw Buckwheat Breakfast Porridge

Tofu Breakfast Scramble

Vegan Pad Thai

Apricot, Date, and Cashew Snack Balls

Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh

Wintery Mushroom, Kale, and Quinoa Enchiladas

Farro with Leeks and Balsamic Roasted Brussels Sprouts

Yam and Peanut Stew with Kale

Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts

Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette

Green Smoothie with Avocado

Tempeh and Sweet Potato Hash

Black Bean and Corn Burgers

Photos by James Ransom

For the full article and links to all the recipes then just head here

New vegan kicks…

I found these little beauts on sale just after Christmas and managed to find a pair big enough to fit my delicate size 8 (UK) flippers.  They’re super comfy and a lot more waterproof than my last pair.  They were £35 when I got them.  Macbeth are one of the few vegan shoe companies to sell practical, stylish and affordable vegan shoes.  Check them out here.

And yes, they’re 100% vegan.

Brilliant!

Watch this video of some cows ‘seeing off’ a dairy farmer who is trying to remove the calf from the herd.  Firstly because it’s quite amusing and always feels good to see the cows score a point every once in a while but mainly because it reminds us that these animals are not machines and shouldn’t be treated as such.  They have much the same instincts that we do – especially when it comes to protecting their young.  That we ‘despatch’ their calves so that we can steal their milk is utterly inexcusable.

That milk is designed for her calf.

Her calf needs that milk.

We do not.

How to keep your New Year’s resolution to go vegan

Have you resolved to go vegan for New Year and already having doubts?  Are you dreading the first meal out with friends or dinner party invite?  If you are then fear not as I have been there and it is doable I promise you – if I can do it then anyone can as I am someone who can’t stick to anything!  I’ve tried giving up sugar in my tea a million times and I still smoke socially no matter how much I abhor myself for it!

The buggar with veganism is that the first few weeks are by far the hardest but if you can get through January you will feel like an entirely new person and won’t look back.  You’ve just got to get through these next few weeks.  Here are a few tips from the fantastic website One Green Planet to keep you on the vegan straight and narrow!

1. Find Your Motivation

Ask yourself why you want to become a vegan. It isn’t a test; it helps to be able to identify your motivation. There are many paths to veganism and the one you take should match your wants and needs. People are more likely to stick with something if the actions they take are congruent with their goals. Is your main interest in improving your health or losing a few pounds? If so, then maybe what you want is to eat a more, or fully, whole foods, plant-based diet. Is your motivation helping animals or the planet? Then you may want to eliminate all animal products from all aspects of life including food, clothes, make-up, toiletries, furniture and more. Check out 5 Amazing Health Benefits of Embracing a Plant-Based Diet to see what great things could be in store for you.

Many people start out switching to a plant-based diet for their health and later get more involved in other aspects of veganism when they learn about its other benefits to the animals and the planet. Others begin by focusing on being compassionate towards animals and then embrace the healthy aspects. So long as you know why you are exploring the vegan world, you will be less likely to put unrealistic goals or expectations on yourself. And then, you can put more energy into enjoying the experience.

2. Do It in Your Own Time

An important part to becoming vegan is to do it in your own time. There is no rule that says you have to wake up tomorrow and be 100% vegan and animal product-free. That’s nearly impossible for most people! Don’t let other people pressure you or rush you. It’s sad to say but there can be a lot of judgment out there in the vegan world. It’s bad enough that vegans get judged by non-vegans but then, vegans get judged by other vegans for not being vegan the “right” way, or for the “right” reasons, or fast enough, etc. There are some vegans who were raised vegetarian or vegan, which is awesome. They didn’t eat much, if any, animal products and therefore, probably don’t miss those foods or understand why anyone would want to eat them. But most vegans saw the light later and the later in life it happened, the more years of consuming animal products they experienced. Going vegan at age 40 or 50 is not the same experience as going vegan as a teenager or in your 20′s.

Some people become vegetarian and stay there for years before they transition to veganism. Some people go directly to vegan. The important thing is getting there no matter what path a person takes. Maybe you would be more likely to stick with a plant-based diet if you ate vegan 3 days or week or did the “vegan until 6” regimen. Maybe you want to start out eating plant-based a few times and week and slowly increase the number of days over time. Maybe you just want to take a 30-day challenge and see if it works for you. Take time to learn and figure out the best transition plan for you! Check out this Step by Step Guide: How to Transition to a Vegan Diet.

3. Educate Yourself

While you certainly learn a lot by living vegan, being prepared can make things a whole lot easier. You don’t have to study and take tests but you should know a bit about what you’re getting yourself into. A quick Internet search can score you easy lists of what vegans do and do not eat. I know it sounds like it should be easy, right? If it comes from an animal, don’t eat it. If it doesn’t come from an animal, go for it. But animal products and by-products are hidden in so many things and under so many sneaky names, they get by the best of us. You read a label and look for milk, butter, cheese and honey. You don’t see those ingredients so you think you’re in the clear but look again. Is there casein, lactose or whey? What about carmine, gelatin, or albumin? Those are all animal-based ingredients and not vegan. But fear not. You don’t need a biochemistry degree, just some good sources with some handy lists of which foods are and are not vegan. Check out For the Newbie Plant-Based Eater: Your Vegan Starter Shopping List and 15 Sneaky Foods that Might Be Hiding Animal Ingredients. For many helpful guides, check out this array of vegan guides on One Green Planet.

The minute you tell anyone you’re even considering a vegan diet, they will ask you “Where will you get your protein?” Most people think all our protein comes from meat and all our calcium comes from dairy, along with believing dozens of other nutritional half-truths. You might think this yourself. I know I used to think this way. You don’t have to become a dietitian, but getting to know a little bit about nutrition can help you navigate the waters of both choosing what to eat and how to answer the questions you know you’re going to be asked. Learn more by reading How to Tell if You are Getting Enough Protein and 10 Vegan Foods Packed with Protein.

4. Explore Your Options

Maybe one of the biggest mistakes I made at the beginning was to not find out just how many non-animal food products exist in the world. In my pre-vegan days, vegetables meant peas, corn, potatoes and salad. After I made an eggplant dish, I thought, “Now what?” It wasn’t that there wasn’t food out there to eat, I just wasn’t aware of it. There are so many vegetables, fruits, grains and other foods to eat, I can go weeks without eating the same thing twice. It’s amazing how many foods there are to try! And try you must. I used to swear I hated at least a dozen vegetables even though I hadn’t tried them or maybe I had tasted them once. Now, I have a rule that I’m not allowed to say I don’t like something unless I’ve tried it several times and prepared it in different ways. Palates change or maybe you have only had Brussels sprouts boiled. Yuck! If you think you don’t like a vegetable, try it roasted or fried. Roasting brings out the rich nuttiness of vegetables and frying, well, frying just makes everything taste better, doesn’t it? And now, I will fight my husband for the last Brussels sprout. Read my 5 Rules to Start Enjoying New and Unfamiliar Foods to see how I learned to experiment and explore with food.

Eating a plant-based diet doesn’t mean just piling a bunch of greens and vegetables on a plate and grazing through them. You can put as much care and preparation into making vegan dishes as you do any other dish. Make a list of fruits, vegetables, grains and other foods you would like to try and think about how you would like them prepared. You might want to even take the time to write out a few meal plans for a week or two and then buy the ingredients you need to make those dishes. Having a plan definitely beats having a confused meltdown in the middle of the supermarket (like I did). For the best tips, read The Smart Shopper: A Beginner Vegan’s Pantry List for Winter.

5. Use Resources

Thanks to the internet and web sites like One Green Planet, we have 24-hour access to millions of recipes as well as web sites about veganism and any other issues you may be interested in. There’s no need to toss your hands up and say you don’t know how to press tofu when in less than a minute, you can find how-to articles and even instructional videos online. The web is also your place to find cruelty-free clothes, make-up and other products, learn about health and nutrition, and find out which restaurants near you have vegan options. There are also more vegan cookbooks than ever and you can choose whether you want a print version in your hands or an e-version on your phone. Read reviews and get a couple of vegan cookbooks that other new vegans recommend.

6. Don’t Sacrifice, Substitute

Maybe the idea of eating all new foods is too overwhelming for you. That’s fine. You don’t have to. No one wants to give up their favorite foods. It took me as long as it did to go vegan because I thought I couldn’t live without chicken. Then I had a hard time letting go of eggs. But I did it and not because I just learned to live without those foods but because I learned how to substitute for them. There is a vegan substitute for almost everything and if there’s something missing, I can guarantee you someone is working hard to develop it. There are vegan meats, vegan chicken, vegan fish, vegan hot dogs and sausages, vegan milks, cheeses and ice creams, vegan butter, and even vegan eggs. That means you don’t have to experiment with all new recipes and foods. You can eat all your usual favorites, just in vegan versions. Eating the foods you usually eat with just that one change can make it much easier to transition to plant-based eating. What most people come to find is that with the right textures and flavors, vegan food tastes pretty close to the original and many times, even better. Learn more in 10 Food Substitutions Every Plant-Based Eater Should Know, 10 Vegetables that Can Substitute for Meat and How to Veganize Your Favorite Familiar Dishes.

7. Be a Healthy Vegan

It’s easy to buy lots of packaged, vegan, convenience food but it’s not the optimal choice for your health. Technically, you could eat nothing but French fries and potato chips and be vegan but if you don’t get all your vitamins and minerals, you won’t feel well and you will probably give up on the idea of eating a plant-based diet. Do some research and make sure you are getting enough protein, calcium and other nutrients. If you are unsure, take a vitamin supplement. Try to eat mostly whole foods such as whole grains, fresh fruit and lots of fresh vegetables. Yes, even some vegans have to be told to eat their vegetables. Read how to Avoid These 5 Unhealthy Vegan Eating Transition Mistakes.

8. Get Support

It always helps to do things with a partner. See if any of your friends or relatives want to take this vegan journey with you. When I became vegan, my husband did it with me but the two of us often felt alone. We reached out to local vegan groups and went to many pot lucks and vegan functions. Joining a meet-up group or even chatting with some vegans online can provide a wealth of information and support. The majority of vegans we know are online. The vegan community can be very helpful and someone is always willing to answer any questions you might have. Read Finding Community as a New Vegan for more tips.

9. Dealing with Cravings

Cravings are normal. I will say it again. Cravings are normal. I didn’t give up meat because I didn’t like it and it disgusted me. I loved the taste of meat but morally and ethically, I could no longer engage in the cruelty that brought those tastes to me. But becoming vegetarian and/or vegan doesn’t automatically wipe the slate of one’s brain clean. There is a difference between what the brain/mouth/stomach wants and what the conscience will allow. Of course, I now look at meat, dairy, and eggs differently. There are strong emotions that I didn’t have before. But in all honesty, sometimes when I see cooked food on TV or in real life, I have cravings. When I smell certain foods, I have cravings. When I am in certain places or moods that have food associations for me, I have cravings. There are foods I loved that I still miss. There’s a part of me that still wants Buffalo wings, fried chicken, steak, and pizza with extra cheese. The point is that I will not eat them. I will not put my cravings above the suffering and lives of other beings. For me, there is no going back.

Over time, the cravings lessen but I still get them and that does not make me a bad vegan. It makes me NORMAL. Having cravings is not what is important. What matters is what I do about them. I remind myself about the reasons I went vegan in the first place and then it’s simple because no matter what foods I crave, I love the taste of compassion more. And if you do give in to a craving, don’t beat yourself up over it and give up. You’re human. Just get back on track and look forward. For more on cravings, read A Guide to Understanding and Managing Your Food Cravings and 5 Ways to Battle Those Cheese Cravings After You Go Vegan.  Also check out Why Eating Vegan is Not About Being Perfect, But About Being Aware.

10. Review and Reassess

After a few weeks of vegan eating, sit back with a green smoothie and look back over your experience. How did it go? Was it easy, was it hard? Was it something you could easily see yourself doing for a longer time? Or, was it something you can see yourself learning and enjoying as it gets easier? How do you feel? Healthier? Lighter? Happier? Many people talk about not only feeling better physically but emotionally. They say their consciences feel lighter, they feel more at ease in the world and happier. If it was difficult for you, can you pinpoint what was hard about it? Was it something that could be easier with more preparedness, more support, or more practice? And if so, is it something you want to invest your time and energy in?

If the answer is no, then maybe it’s just not the right time for you and that’s ok. You can always revisit veganism later and in the meantime, you can still cut back on meat and other animal foods. If the answer is yes, then it sounds like you are ready to dip your toes a bit deeper into the vegan water. Time to jump in and enjoy!

Veganuary

Veganuary is a global campaign designed to support people across the globe to go vegan for the month of January.

There’s a great website giving you loads of information on the reasons people should try and live a vegan life and masses of other helpful info such as interviews with committed vegans, a shopping directory, recipes, help on where best to eat out etc.

Check out the website here – Veganuary

Are you giving Veganuary a go?  If so, do get in touch – I’d love to hear how you’re getting on!

If you must eat meat, save it for Christmas

Here’s a great article by the wonderfully eloquent and engaging George Monbiot which was published in The Guardian on the 16th Dec 2014.

From chickens pumped with antibiotics to the environmental devastation caused by production, we need to realise we are not fed with happy farm animals.

What can you say about a society whose food production must be hidden from public view? In which the factory farms and slaughterhouses supplying much of our diet must be guarded like arsenals to prevent us from seeing what happens there? We conspire in this concealment: we don’t want to know. We deceive ourselves so effectively that much of the time we barely notice that we are eating animals, even during once-rare feasts, such as Christmas, which are now scarcely distinguished from the rest of the year.

It begins with the stories we tell. Many of the books written for very young children are about farms, but these jolly places in which animals wander freely, as if they belong to the farmer’s family, bear no relationship to the realities of production. The petting farms to which we take our children are reifications of these fantasies. This is just one instance of the sanitisation of childhood, in which none of the three little pigs gets eaten and Jack makes peace with the giant, but in this case it has consequences.

Labelling reinforces the deception. As Philip Lymbery points out in his book Farmageddon, while the production method must be marked on egg boxes in the EU, there are no such conditions on meat and milk. Meaningless labels such as “natural” and “farm fresh”, and worthless symbols such as the little red tractor, distract us from the realities of broiler units and intensive piggeries. Perhaps the most blatant diversion is “corn-fed”. Most chickens and turkeys eat corn, and it’s a bad thing, not a good one.

The growth rate of broiler chickens has quadrupled in 50 years: they are now killed at seven weeks. By then they are often crippled by their own weight. Animals selected for obesity cause obesity. Bred to bulge, scarcely able to move, overfed, factory-farmed chickens now contain almost three times as much fat as chickens did in 1970, and just two thirds of the protein. Stalled pigs and feedlot cattle have undergone a similar transformation. Meat production? No, this is fat production.

Sustaining unhealthy animals in crowded sheds requires lashings of antibiotics. These drugs also promote growth, a use that remains legal in the United States and widespread in the European Union, under the guise of disease control. In 1953, Lymbery notes, some MPs warned in the House of Commons that this could cause the emergence of disease-resistant pathogens. They were drowned out by laughter. But they were right.

This system is also devastating the land and the sea. Farm animals consume one third of global cereal production, 90% of soya meal and 30% of the fish caught. Were the grain now used to fatten animals reserved instead for people, an extra 1.3 billion could be fed. Meat for the rich means hunger for the poor.

What comes out is as bad as what goes in. The manure from factory farms is spread ostensibly as fertiliser, but often in greater volumes than crops can absorb: arable land is used as a dump. It sluices into rivers and the sea, creating dead zones sometimes hundreds of miles wide. Lymbery reports that beaches in Brittany, where there are 14 million pigs, have been smothered by so much seaweed, whose growth is promoted by manure, that they have had to be closed as a lethal hazard: one worker scraping it off the shore apparently died of hydrogen sulphide poisoning, caused by the weed’s decay.

It is madness, and there is no anticipated end to it: the world’s livestock population is expected to rise by 70% by 2050.

Four years ago, I softened my position on meat-eating after reading Simon Fairlie’s book Meat: A Benign Extravagance. Fairlie pointed out that around half the current global meat supply causes no loss to human nutrition. In fact it delivers a net gain, as it comes from animals eating grass and crop residues that people can’t consume.

Since then, two things have persuaded me that I was wrong to have changed my mind. The first is that my article was used by factory farmers as a vindication of their monstrous practices. The subtle distinctions Fairlie and I were trying to make turn out to be vulnerable to misrepresentation.

The second is that while researching my book Feral, I came to see that our perception of free-range meat has also been sanitised. The hills of Britain have been sheepwrecked – stripped of their vegetation, emptied of wildlife, shorn of their capacity to hold water and carbon – all in the cause of minuscule productivity. It is hard to think of any other industry, except scallop dredging, with a higher ratio of destruction to production. As wasteful and destructive as feeding grain to livestock is, ranching could be even worse. Meat is bad news, in almost all circumstances.

So why don’t we stop? Because we don’t know the facts, and because we find it difficult even if we do. A survey by the US Humane Research Council discovered that only 2% of Americans are vegetarians or vegans, and more than half give up within a year. Eventually, 84% lapse. One of the main reasons, the survey found, is that people want to fit in. We might know it’s wrong, but we block our ears and carry on.

I believe that one day artificial meat will become commercially viable, and that it will change social norms. When it becomes possible to eat meat without keeping and slaughtering livestock, live production will soon be perceived as unacceptable. But this is a long way off. Until then, perhaps the best strategy is to encourage people to eat as our ancestors did. Rather than mindlessly consuming meat at every meal, we should think of it as an extraordinary gift: a privilege, not a right. We could reserve meat for a few special occasions, such as Christmas, and otherwise eat it no more than once a month.

All children should be taken by their schools to visit a factory pig or chicken farm, and to an abattoir, where they should be able to witness every stage of slaughter and butchery. Does this suggestion outrage you? If so, ask yourself what you are objecting to: informed choice, or what it reveals? If we cannot bear to see what we eat, it is not the seeing that’s wrong, it’s the eating.

Yay! Small steps…

According to this article by the BBC, up and down the United Kingdom this month, events will celebrate World Vegan Month.

Full article here

Missing the entire point!

Susannah Constantine has caused outrage by posting a picture of her ten-year-old daughter Cece proudly clutching a dead duck and with her face smeared with blood to mark her first kill.

I’ve been reading all the various reactions from people and mostly the debate has developed into whether or not you should be honest with your children about where meat comes from.  And this is missing the point entirely.

1. How much of the meat that you eat on a daily basis was killed on a country estate by posh people for ‘sport’?  The odd pheasant casserole possibly if you’re in the 1% of the country that takes part in these country pursuits but otherwise basically none of it.  So if ‘education’ is really what this is all about then you would presumably be as keen to take your kids around a slaughterhouse, a factory farm or a chicken shed? No I thought not… The reality is slightly less palatable isn’t it?

2.  Of course you should be honest with your children about where meat comes from – but not if you’re feeding them totally incorrect information.  Not if your moral compass is completely out of whack.  I was told from a very young age where meat comes from (I was raised on a small farm) but I never witnessed it.  The closest I came was when mum insisted we stay inside whilst dad strangled all the chickens that had stopped laying eggs so were now ‘surplus to requirements’.  Funnily enough, my parents weren’t shuffling us into ringside seats for this barbaric spectacle.  Alongside my education of where meat comes from I was also told that these animals were put here to feed us – that that was their purpose, their raison d’etre.   I was told that we needed meat to survive and that is was an entirely natural process.  What total nonsense!

3.  I was certainly not told the whole truth.  How most animals in the world are kept in horrific concentration camp conditions for their entire lives before being needlessly slaughtered at a dismally tender age.  I wasn’t told what happens to every single male chick born to the egg industry – minced alive at less than a day old by thousands.  I wasn’t told what happens to the dairy calves that aren’t wanted for veal – killed within the first week as ‘by-product’ of the dairy industry.  And I certainly wasn’t told that I could live a perfectly happy, healthy, compassionate life without ever having to eat, wear or use any animal products ever again.

So if the person guiding you through life’s moral maze is a member of the third reich and is telling you that it’s ok to gas someone because they are Jewish it’s probably not the kind of education I’d be wanting for my kids and its certainly not a defense to say that at least their being honest!

A child is incredibly easily influenced by what their parents say, as we all are by people in positions of authority to us, which is how otherwise decent human beings throughout history have been coerced into doing horrific things under the misguided guise of ‘doing the right thing’.

Teaching children that it’s ok to kill animals for sport or food is not okay in my book. It’s wrong, it’s confusing, it’s deeply irresponsible and it’s dangerous.  If we want to raise the next generation of children to be compassionate, free thinking, rational individuals then we need to start being honest about how inexcusable it is in this day and age to consume any animal products of any kind.

Rant over.

Vegan silver lining…

So I’ve just had my wallet stolen straight out of my bag which was hanging on the back of a cubicle door at the local swimming pool whilst I tool the girls for a quick pee before their swimming class.  Aggghhhh!  But rather than dwell on feeling furious that the chances of the next person to walk into that cubicle being the type of person who would nab a wallet and run rather than hand it into reception (I reckon about 1 in 50) I am choosing to believe that they are someone who is having a bad streak and in desperate need of some extra cash and they will spend it wisely and appreciatively.  hmmm…

But apart from the £50 cash I’d gotten out that day to pay the plumber (!) what I’m most annoyed about losing is my beautiful Matt & Nat wallet which I only bought earlier this year.  But every cloud and all that – now I get to choose another one and ask Santa for it this Christmas…

Matt & Nat are by far the most stylish vegan bag and accessories design label I’ve come across. Matt (standing for material) and Nat (for Nature) have a great motto which is ‘live beautifully’ and they design understated, beautiful pieces that are ethically made and sustainably sourced.  They’re not cheap but they’re reasonably priced for what they are.

Check them out… http://mattandnat.com/

Now.. which wallet do I go for…?

More lovely men’s vegan boots…

How nice are these vegan men’s boots from Will’s? 

Thanks for your concern…

I had one of those amusing slash infuriating moments recently that all vegans and veggies have to put up with often.  I was sat eating my lunch (steamed kale, spinach, chickpeas and broccoli with a tahini and lemon dressing) whilst a colleague ate hers (mozzarella and bacon Panini with a packet of crisps).  Over the course of our lunch she tried to explain to me why she thinks veganism is a bad idea.  Her reasoning:

1. It’s too expensive

2. It’s dangerous to cut out entire food groups from your diet

3.  It’s an unnatural diet and not one that we are designed to eat

Hmmm…. I sat there looking from my plate to her plate and back again and wondered how she could not see the irony and complete nonsense of what she was saying.  There was I, a committed vegan for nearly 2 years, eating a plateful of the most nutritious, tasty, cheap, locally grown, organic whole food whilst she sat across from me eating a plateful of high cholesterol, high fat, unhealthy, expensive, factory farmed, deep fried, highly processed rubbish!

Now I’m not saying you can’t eat a really healthy non-vegan diet because of course you can.  But I’m saying it’s astounding how often people will completely ignore the elephant in the room when it comes to discussing the health benefits of veganism.  They’ll start muttering on about vitamin B12, iron levels and zinc and dive straight into the nitty gritty of the possible nutritional shortfalls of a vegan diet if you don’t do it sensibly, whilst ignoring the fact that I’m there snacking on an apple and they’re on their fifth chocolate digestive…

What to tell the kids…?!

I’ve been reconsidering what to tell the kids when it comes to eating meat, dairy and eggs.  So far the subject has not really come up as our three girls are only 5, 3 and 2 weeks so haven’t really noticed that mum and dad avoid animal products.  But they are beginning to ask questions – not just about what we eat but about food in general.

Up until now I have always been very quick to say that Ed and I certainly don’t impose our beliefs on our children and they can eat whatever they want.  So if we’re out and they choose the chicken sandwich then we buy it.  At school we haven’t put them down as vegetarian as we wanted them to have the choice each day as to what they eat.  I didn’t want to be seen as a pushy mother imposing her ‘extreme views’ on her poor kids… but recently this has started to sit uncomfortably with me.

For example, last week we were walking down the Northcote Road past an Argentinian Steakhouse.  There was a giant cardboard cow outside promoting some offer or other and Arcadia (5 yr old) asked me why there was a cow outside the restaurant.  So I explained to her that it’s a steak house and steak comes from cows.  She asked me whether the cows were dead or alive and she asked me who killed the cows.  I explained that the cows were bred for their meat and killed at a slaughterhouse when they were big enough to eat and then the meat is bought to the restaurant where it is cooked and eaten by the customers.  She looked absolutely horrified.  And I didn’t say it with any tone in my voice whatsoever – I just explained the process to her.   She asked me why someone would want to kill a cow?  I said because they taste nice and people like eating meat.  Still she looked horrified.  I don’t want to eat cows mummy she said.  Ok well you don’t have to eat cows if you don’t want to.

Then we were watching Finding Nemo last night and again Arcadia asked me why people take fish out of the sea.  I explained to her that when people eat fish, they have been taken out of the sea or out of a fish farm where they have been bred specifically for people to eat.  Again horrified.

 Our children have zero desire to eat these animals and are horrified when they discover what they have been eating… until we brainwash them into thinking it’s ok!

You get the picture.  The problem is that by the time children start to ask questions they have already started to learn that it is ok to eat animals. because everyone at school is doing it, on tv, all around them etc.  So what sits uncomfortably with me is that already she is looking at me as if to say ‘well why have you been letting me eat fish and sausages and chicken?’.  ‘You know that I wouldn’t want to had you explained to me what they are’.  Because kids haven’t yet learned from other people the crazy illogical idea that it is ok to eat pigs and cows and sheep and lambs and chickens and pigs and other poultry but that it’s not ok to eat horses and dogs and cats etc.  They are equally horrified at the idea of eating any of them.  Until we teach them that it’s ok in some cases.

So surely as a parent, my job is to equip her with the information that she needs in order to make an informed decision and then it is up to her what she does with it and I must respect her decision whatever it is.

But when do I start this?  With my oldest clearly 5 was too late as she is already really confused as to why I haven’t explained this to her before.  So do I start explaining to Indigo what different meats are before she’s started asking me prescient questions? So when we’re ordering lunch and she says she’d like a beefburger I should say are you sure you want to order that honey?  You know that a beefburger is made from the meat of a dead cow… I immediately feel like a psycho pushy parent.  But why?  All I’m doing is explaining to her what she’s about to eat.  I’m only giving her fact.

 Children are appalled at needless slaughter… until we deceive them by telling them it’s ok, they’re meant to be eaten, we need to eat them for protein – complete rubbish!

I’m always amused at how people bang on about how appalling it is that children these days have no idea that milk comes from cows and sausages come from pigs.  When it’s absolutely no wonder!  I’m amazed when kids (that haven’t grown up on a farm) have the slightest clue where their food comes from because most adults are in total denial of it.  Every length is gone to to deceive and mislead us – through advertising campaigns and marketing ploys.  Words such as free range, organic, grass fed etc allow us to believe these cattle are living lovely lives before being humanely slaughtered…

The truth is a little different… We might all know that beef is from a cow – but most of us don’t know the reality of the miserably short life that cow has endured.  Most beef calves are taken from their mothers immediately after birth, castrated and dehorned with no anaesthetic, transported to ‘fattening sheds’ where they are fed on high-protein cereal feeds (largely made up of soya which is responsible for most deforestation of the rainforests and a huge environmental concern – also cattle belch and fart out between 100 and 200 litres of methane a day, a gas which is 24 times more powerful than carbon dioxide and is the largest contributor to climate change – bigger than the entire transportation sector combined!!!), and then taken for slaughter between 10 and 12 months of age.  Pitifully young when you think that they would live happily for 25 odd years if left to live out their natural life in peace.  At the slaughterhouse, the cattle are stunned (often ineffectively) using a captive bolt pistol before being shackled by the leg, strung up and having their throat slit.

In the UK, dairy cows are most commonly kept in pastures during the summer months and indoors in the winter. However, the practice of keeping the cows indoors all year round is becoming more popular; this is known as zero-grazing. Cows naturally produce milk after giving birth; for their children, not for human consumption. However, dairy cows are subjected to the same amount of cruelty as in any other intensive farming system so as to constantly supply humans with milk. Maximum production is paramount to the farmers and therefore, the cows produce between 20 and 50 litres of milk each day; around ten times the amount her calf would suckle. 10 TIMES!  I am breastfeeding at the moment and the thought of being rigged up to a machine and have 10 times as much milk leached out of me is unimaginable.

To take full advantage of the excess milk which cows produce immediately after giving birth, the calves are usually taken from their mothers within the first two days of birth, causing suffering, anxiety and depression for both mother and child, as the maternal bond a cow has with her calf is very strong. Under natural circumstances, the calf would suckle for anywhere between six months and a year. Like humans, cows produce milk for the benefit of their children and therefore only lactate for around ten to thirteen months after they have given birth. The cows are therefore re-impregnated approximately 60 days after giving birth to continue the cycle of milk production. In addition, the cows continue to be milked whilst pregnant; a process which causes them extreme discomfort. Once the dairy cows are so worn out that they have produced all the milk they can, they are sent to slaughter, usually at around four or five years of age; the average natural lifespan for a cow could be as long as 25 years. Their meat often ends up in low-grade burgers or pet foods.

Some of the infants that are taken from the dairy cows are, like their mothers, destined to become milking machines for human consumption and profit. However, approximately half of the calves are male. Some of them are killed as infants for cheap meat; however, as the offspring of dairy cows are not purposefully bred for meat, they are rarely suitable for beef production. Prior to the BSE outbreak, a large number of these calves were transported to continental Europe for used in the veal industry.

Anyhow – enough – I’m getting waylaid.  My point is that a lot of this was news to me and I was bought up on a smallholding in a farming community and thought I was one of the ‘educated ones’ when it came to animal agriculture.

So my new plan is to try and educate the kids in as transparent and honest a way as possible, without trying to persuade them in any way of what choices they should make.  It’s kind of hilarious that I feel like a pushy mother for considering telling my children the truth about this.  It just goes to show that the truth is pretty horrifying and it’s that I’m nervous of.  I don’t want my children to feel the same confusion and anger and sadness that I do that people continue to eat animals when there is absolutely no need for it, no excuse for it.  It is an indefensible, totally unethical and cruel practice which has no place in our society any longer.

I’m sad that they are going to see what lengths people will go to, what lies people will tell themselves, in order to not have to take a stance and go against the grain and do the right thing.  It isn’t easy and it does make you question people’s morality but it is also an extremely valuable lesson.  You cannot assume that just because ‘everyone else is doing it’ it’s ok.  You must learn to question things, carry out your own research, draw your own conclusions and continue to evolve and grow as your own person.

Easy, tasty, super healthy light lunch…

I baked some tofu for the first time this week and can’t believe I’ve waited this long to try it.  It’s entirely different to stir-fried tofu and the perfect thing for when you fancy a ‘meatier’ texture but don’t fancy mushrooms…  For this recipe I used firm tofu and then pressed it for 15 mins to get as much moisture out as I could.  Then I cut it into 1 inch cubes and marinated it for 2 hours in soy sauce, rice vinegar, grated fresh ginger, chilli paste, agave and minced garlic.  I then baked it in a hot oven (200 degrees c) for 40 mins so it was really chewy and added it to some lightly steamed baby spinach and squeezed some fresh lemon over it.

Along side this I made a really vibrant tasty salad –

1 cup quinoa, black olives, red and yellow tomatoes, cucumber, pine nuts, walnuts, pumpkin seeds, sunflower seeds, chia seeds, hemp seeds and torn basil.

Light but filling lunch.  Super easy to make and extraordinarily nutritious!

I’ve found Ed’s birthday present at last…! Hoorah!

So I’ve been looking for a stylish, well made, ethical, animal free and affordable pair of shoes for Ed’s birthday for ages and have finally found them! 

They are by shoe label Will’s and cost £69. 

 

Will’s seems like exactly the kind of brand we should all be supporting,  Here’s the blurb from Will himself:

I started Wills with a passion to provide animal and human friendly shoes with high-street styles and prices.

My dream is to bridge the gap between everyday people and ethically produced vegan shoes. Wills is about getting the latest fashions out there at fair prices, while not hurting animals or people in the process. No matter who you are or where you’re going in life, Wills are there for when you want to make a positive choice.

The entire range is free of animal products while workers are paid in accordance with European guidelines. Wills really is an animal and human friendly company.

My contemporary designs echo the high street trends, packed into four seasons giving you a year round alternative. Wills are designed with quality in mind. The range is created with microfibers that look, wear, breathe and resist water just like leather. I believe buying something well made saves money, provides something to cherish and is better for our environment. Best of all my shoes match the high street prices dropping the barriers to living an ethical life.

Speak soon,

Will Green

 

And he looks rather delicious which is always an added bonus…..