Plant Powered Planet Magazine

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Powered

Planet

FREE

Issue #2

Aug 2021

CRYSTAL BONNET

Danielle Maupertuis speaks with

fellow dessert chef Crystal

FEEDING YOUR

VEGAN CHILD

Mythbusting with NHS Dietician

Sandra Hood

THE PLANT BASED

ATHLETE

Robert Cheeke on the book’s success

Danny Hatchard

On Eastenders and upcoming TV performances


Contents

People

Danny Hatchard 10

Robert Cheeke &

The Plant-Based Athlete 44

A Day In The Life: Juliet Gellatley 90

10

Rich Hardy & Vegan Organic Network 98

Vegan Careers: Fashion Design,

Hairdressing, Police & Public Speaking 108

90

Lifestyle

Feeding Your Vegan Child with

NHS Dietitian Sandra Hood RD 18

Top Picks: Lifestyle 32

Passport-Free Travel: 5 Tips For

New Vegan Adventurers! 64

18

Vegan Traders Union: Vegan Art 86

Vegan Shoes with Karin Ridgers 96

Vegan Challenges with

Josh Allerton 120

Published by VegfestUK Ltd: info@vegfest.co.uk // Plant Powered Planet: www.plantpoweredplanet.co.uk


44

98

108

32

64

16

86

96

120


Contents:

continued

Education

Vegan Society: Planting Value

In The Food System with Alex

Lockwood 40

52

The Vegan Vet: Dr. Lucy

Claire McKinna 52

The Vegetable Plot with Tony

Bishop-Weston 80

Veganic Growing Tips with

Piers Warren 102

126

Vegetarian For Life 126

Food

Goal Power: The Healthy Snack

Premiering Across Europe 24

Vegan Ice Cream with Karin Ridgers 30

24

Crystal Bonnet: Queen of

Raw Desserts, with Danielle

Maupertuis 70

What’s The Story, Stem & Glory? 130

70

Published by VegfestUK Ltd: info@vegfest.co.uk // Plant Powered Planet: www.plantpoweredplanet.co.uk


Editor

Karin Ridgers

Content

Tim Barford

Design

Pete Metcalfe

Advertising

Chris Byford

Welcome

Hello and welcome to Issue 2 of our fab

new free online magazine Plant Powered

Planet! I’m Karin the editor and I get the

honour to say hello and introduce this

great summer special edition.

Issue 2 is full up with fantastic interviews and focuses on the best the plant based

lifestyle has to offer the discerning 21st century individual, who values animals, environment

and people when making lifestyle consumer choices. Our regular contributors

Tony Bishop Weston (The Vegetable Plot) and Daniele Maupertuis (Vegans Deserve

Better than a Fruit Salad) return with their summer special seasonal sprinklings of

plant based gold dust, including asking the question ‘Are you eating too much ultra

processed vegan pap?’ and a wonderful raw vegan cheesecake recipe, and we were

thrilled to catch up with our star 3 guests for issue 2, BodyBuilder Robert Cheeke,

Activist Juliet Gellatley and Actor Danny Hatchard.

The Vegan Organic Network make their regular appearance including more seasonal

veganic gardening tips from author Piers Warren, Emma Fry once more takes us on

a few vegan travel tips, and we take a look at new book ‘Feeding Your Vegan Child’

alongside the launch of new vegan snacks and motivational packs brand GoalPower,

before getting to chat with The Vegan Vet about companion animals and plant based

diets – followed by some awesome top picks from ProGroom and Vegeco!

There’s a summery roundup for vegan ice cream options and some fab lifestyle choices

along with the best in vegan shoes, and our regular visit to the Vegan Traders

Union features a number of vegan artists and their creations. There’s also a visit to

plant based restaurant Stem & Glory and a fun look at how to stay vegan in the face

of some of the obstacles in place, and a short interview with Alex Lockwood about

sustainable plant based food systems, before we make a short trip to say hello to our

friends at V For Life who give us an update on their incredible work in care homes, and

then to cap off a wonderful uplifting summer special, we take a fascinating glimpse

into the lives of 4 vegan careers in what should be a regular feature in future issues of

Plant Powered Planet!

Talking of future issues – issue 3 is out in November 2021, with Issue 1 available

HERE to read if you haven’t already.

Stay safe my luvvlies and see you in the autumn!!

Karin xx

The views expressed in Plant Powered Planet Magazine do not necessarily reflect the views of the Editor

nor VegfestUK Ltd, and neither the Editor, Design Team or VegfestUK Ltd accept any liability for any

matter in the magazine, nor can be held responsibile for any actions taken as a result of the content of

this magazine. Advertisements and paid promotional copy are accepted without implying endorsement

by the editor or publishers. Paid promotional copy is marked ‘Promotion’ on the appropriate pages.


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Planet

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Issue #2

Aug 2021

CRYSTAL BONNET

Danielle Maupertuis speaks with

fellow dessert chef Crystal

FEEDING YOUR

VEGAN CHILD

Mythbusting with NHS Dietician

Sandra Hood

THE PLANT BASED

ATHLETE

Robert Cheeke on the book’s success

Danny Hatchard

On Eastenders and upcoming TV performances

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Plant Powered Planet I 7


As the ultimate go-to experience

for the freshest

food, entertainment, ethical

products, and cutting-edge

information on plant-based

living, VegfestUK are now

launching Global Vegfest,

a series of online events

with international demonstrators,

free to attend

and bursting with delicious

innovation.

As pioneers on the UK

vegan festival scene,

VegfestUK have led the way

for showcasing the very

best in ethical living since

their launch in 2003. As

the starting point for many

vegan brands, they are

synonymous with healthy

international cuisine and

conscious lifestyle products

that work towards sustainable

living and a cleaner

future.

Global Vegfest will include a

wide variety of talks covering

all aspects of the plantbased

lifestyle, including

nutritional talks, activism

lectures, live cookery demos

from around the world,

and showcasing new vegan

products, with an online

marketplace and special offers

operating all weekend.

Organiser Tim Barford says,

‘After the effects of the last

18 months, we are looking

forward to working beyond

the confines of a live event

and moving to an online

platform, with a genuinely

inclusive, safe environment

that is positive, fun and

more relevant than ever

before. And we’re going

global!’

Global Vegfest will be hosted

online September 18th and

19th 2021, and December

18th and 19th2021 – full

line up TBA. The event is

free and supported by donations

– visitors are invited

to purchase Virtual Tickets

at £5 & £10 to support the

event www.vegfest.co.uk/

globalvegfest/tickets/


18th & 19th September 2021

FREE ONLINE EVENT

Talks - Panels - Entertainment

Activists from around the globe

Catering for both seasoned vegans and those completely new to

plant based living, Global Vegfest will include cookery demos, nutrition

talks, debates and discussion around vegan philosophy and

lifestyle, activism and many of the attractions visitors would find

at a live event, including a global marketplace for the latest vegan

products – and in particular a wealth of knowledge, experience

and experts in the field of plant based living.

Plant Powered Planet I 9


Danny

Hatchard

About Danny

Danny-Boy Hatchard (born

26 July 1991) is an English

actor, best known for playing

Lee Carter in the BBC

soap opera EastEnders and

Private Rhett Charlton Aka

“Cheese” in BBC’s hit military

drama Our Girl.

Hatchard’s other credits

include Steven Pierce in

the 20th anniversary production

of Beautiful Thing,

and in 2019, Danny played

Private Rhett Charlton in

the fourth series of Our Girl.

Most recently Danny was

cast in Ridley Road, which

is in post-production.

Recent announcements

confirm the show will air at

some point this year, and

we can’t wait.

Danny! What’s

up? Never a dull

moment?

Well there is never a dull

moment in the House of

Hatchard …. cooking, playing,

you know the odd computer

game. But to be honest,

I try to get out of the

house as much as I can. If

I am indoors I’m cooking, or

I’m on the peloton, or writing

or I’ve got mates around

or just playing with the dog.

Yeah, it’s very chilled round

here. Not manic but I

wouldn’t say it’s dull either!

Ridley Road – looks

a winner! Grim story

line?

Well, it is a thriller set in the

60s. It’s based on the novel

of the same name by the

author Joe Bloom. Some of

your readers may or may

not have read it, but it’s a

fantastic novel.

The storyline is based

around two Jewish lovers

who end up going undercover

as part of the National

Socialist Movement, which

was run by a huge fascist

and Neo-Nazi called Colin

Jordan.

It’s a thriller. And I don’t

want to go into it all too

much, because I’m terrible

at giving away spoilers!

But yeah, it’s going to be a

fantastic show. I play Colin

Jordan’s right-hand man

- so I play a bit of a nasty

piece of work, and a clear

product of his environment

and miseducation.

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“Teach yourself one vegan

meal every single Monday...by

the end of the year you’ll have

52 different things on your

menu and you can literally eat

and pick and choose one of

those for the rest of your life,

every single day.

Plant Powered Planet I 11


Tough during

lockdown for actors?

Yes, incredibly tough. Many

of my friends have had to find

work elsewhere. Whether

that be in Waitrose, delivering

for Amazon, working

anywhere and everywhere

so that they can earn money

because a lot of them

weren’t furloughed. There’s

a lot of uncertainty around

theatre, especially because

shows are being cancelled

left right and centre, even

though they’d been promised

a job six months prior.

What do you snack

on during filming?

Well it may be boring, but for

me, it has to be hummus,

carrot sticks, radish, toast,

you know, like little soldiers

with hummus! Sliced bell

peppers dipped in hummus.

Really that is literally

the thing that I snack on the

most. If not, I’ll make like a

couple of wraps or something

like I’ll make some

Linda McCartney shredded

duck wraps with shredded

carrots, shredded spring

onions, and shredded cucumber

and whack some

hoisin sauce on there - and

its always delicious.

Everyone knows

you as Lee Carter in

Eastenders – Mick

and Linda’s son.

That must a been a

giggle?

It was amazing. I had an incredible

time on the show.

I learned so much while I

was there, however unfortunately

there is some level

of stigma around actors

who are in soaps. They’re

called soap actors, but

they shouldn’t be because

they’re not soap actors.

They are actors, and they

just so happened to be in a

soap.

It can be quite frustrating

because these actors are

12 I Plant Powered Planet


among the best actors I’ve

ever worked with and their

level of work ethic is like

no other. At Ridley Road we

filmed four episodes over

a period of three to four

months. But four episodes

of EastEnders could easily

be filmed in one week.

So hopefully that gives you

some level of perspective.

It’s an incredible show to

be a part of to work with

Danny Dyer, Kelly Bright

and the rest of the Carter

clan…. and to have formed

the bond that I have with

them. It was an honour and

a privilege, and I will always

fly the EastEnders flag.

And your ex-screen

sister Nancy Carter

is vegan! We spotted

that this summer…

Will Ridley Road be

flying vegan colours?

I did not know that!

So those of you who don’t

know Nancy Carter is played

by an actress called Maddie

Hill. I had absolutely no idea

that she was vegan, but me

and Maddie don’t really talk

all that much - partly because

we’ve actually been

really busy.

And flying vegan colours?

I doubt it. You know, it’s in

the 60s. I’m not really sure.

But it’s a nice thought.

Do you have your eye

on films at all? Or

theatre? Or is it TV?

I do not discriminate with

regards to work. But yeah,

I really don’t mind what I

do next with regards to TV,

film or theatre, but as long

as it’s classy and it’s something

that I would enjoy I’ll

happily do it.

Fave vegan din dins?!

It’s really, really difficult to

pick because I love all the

vegan food that I cook! And

that’s not just me being biased

to my own cooking

skills! But if I was to step

away from my own personal

favourites of me in the

kitchen, or what I cook in

Plant Powered Planet I 13


the kitchen, I would have to

say I adore a What the Pitta

kebab wrap. I love it. It just

blows my mind every single

time. I could eat it all day

long, but unfortunately it is

vegan junk food!

Future of veganism?

There are just so many benefits

to being vegan - and

adopting a plant-based diet

is going to take over because

everybody wants to

live longer and everybody

wants to look after themselves.

A lot of people are

wising up to the fact that

animal agriculture and the

dairy industry is barbaric.

And the more people learn

about it, the quicker we

can, as a society, adopt

predominantly a vegan diet

and change the world.

Tips for newbies?!

The top tip for newbies…

take it easy. I feel like a

lot of newbies don’t stick

to it because they get so

overwhelmed by completely

changing and switching

to a vegan diet because of

their lack of education and

understanding of what they

can use to cook different

things like replacements

of cheese and milks in this

that and the other. I would

always say take your time

with it. First of all, replace

your butter with flora.

Flora original or Flora light

because it tastes exactly

the same as butter and it’s

totally vegan.

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And you won’t feel like

you’ve made that much of

a difference but you have

because what you’re essentially

doing is boycotting

other butters and margarines

that have animal products

in and the more people

who boycott those, the less

likely they are to continue to

manufacture them and exploit

animals and therefore

adopt vegan ingredients.

And then milks you know,

you got hemp milk, rice milk,

almond milk, soya milk, oat

milk, cashew milk, but you

want cows titty milk…?! I

mean, listen, I would say

the best thing for you to do

would be to find one of them

that you like, my personal

favourite is Oatly Barista. I

have it in everything.

And then when I have more

porridge, I have soya milk

because it’s got a natural

taste and a natural sweetener

in it, which just tastes

delicious. And it’s nice and

creamy.

And then just take your

time discovering new things

to cook - and I said this on

VegfestUK Chat …. teach

yourself one vegan meal

every single Monday, or

whatever day you pick.

Choose one vegan meal

that you’re going to learn to

cook once a week and by

the end of the year you have

52 different things on your

menu and you can literally

eat and pick and choose

one of those for the rest of

your life every single day.

You will never get bored

because 52 different dishes

to cook is a lot of choices.

I don’t think people usually

learn to cook more than

10 things. And being a vegan

would be a doddle after

that!

Also learn to use seasoning

as well… I don’t know what

it is with predominantly

white Western culture, but

we think seasoning is salt

and pepper. It’s not! It can

be paprika, onion powders

and garlic powders, herbs

and spices. Turmeric, curry

powders and it just makes

food so much more exciting.

Also go on social media and

start looking at people that

are vegan and start looking

at people that are teaching

how to cook new vegan

things, and suddenly it’ll

just become more exciting.

Danny on ‘Karin’s Christmas Cracker!’

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Feeding

Your

Vegan

Child

NHS Dietitian

Sandra Hood

Debunks

Myths of

Malnutrition

I am super excited to read the essential new parenting

book for vegan families: Feeding Your Vegan

Child by NHS Dietician, Sandra Hood RD.

I have yet to come across such a comprehensive

and practical handbook for vegans which debunks

myths about malnutrition on a vegan diet and reassures

and empowers parents wishing to raise their

child within a vegan lifestyle. A lifestyle that is becoming

more and more popular and essential for

the wellbeing of humans as well as the Earth.

This book is a factual guide for parents and healthcare

professionals with questions and concerns

about a vegan diet, as with any diet there can be

pitfalls to avoid and Sandra’s nutritional advice and

guidance is indispensable in a time where many

people butt heads about plant based and vegan diets

and it’s a breath of fresh air to have this uncomplicated

guide full of ideas, recipes and advice from

real vegan families!

18 I Plant Powered Planet


How do I get my child

to eat vegetables?

As with any food it is about

taste and texture. Children

often prefer raw in preference

to cooked so it is a

matter of experimenting.

For example raw vegetables

that are often popular with

children are broccoli and

carrots, also parsnips, peas

and sweetcorn. Introducing

a variety of colourful vegetables

and presenting then

in different ways is the key.

For example spirulising,

grating and adding dips. If

you are fortunate enough to

have the space to grow vegetables

in your garden or in

an allotment, get your child

involved. This frequently

leads to them wanting to

eat the produce grown. If

you don’t have a garden,

sprouting seeds and grains

on a windowsill is very quick

and easy and children can

quickly see the result. Last

but not least, children emulate

our behaviour so it

is important that they see

adults eating and enjoying

a variety of vegetables.

What supplements

should I give my

child?

From 6 months of age vegan

infants need to include

a reliable source of vitamin

B12 of at least 1 microgram

per day. The most reliable

source is through supplements.

The foods fortified

with vitamin B12 include

plant milks, yeast extracts,

yeast flakes and breakfast

cereals. However you

need to check food labels

to ensure these foods are

fortified.

Vitamin B12 supplementation

should continue

throughout life. If relying

on fortified foods, aim for

at least 3 mcg per day. If

your child is taking a supplement

this can increase

to 5 mcg at one year of age,

up to at least 25mcg during

adolescence. Vitamin B12

is a water soluble vitamin

and this means any excess

is quickly excreted in the

urine. Therefore it is very

rare for anyone to take too

much of this nutrient.

The Department of Health

recommends that all breast

fed infants should be given

a vitamin D supplement of

10 mcg per day from birth.

Infant formula contains vitamin

D so these infants

do not need to start supplementation

until 6 months of

age. Vitamin D supplementation

should continue up to

5 years’ of age. In addition,

it is recommended that all

children, whether vegan,

vegetarian or omnivore

should take a supplement

including vitamins A and C.

There are differing views as

to whether children actually

needs these extra vitamins

A and C. They are really a

safeguard to protect an infant

through times of illness

or faddy eating.

All other vitamins and minerals

should be met by

choosing a varied healthy

diet. If you feel your child

needs any other vitamin

or mineral supplements,

please discuss this with

your healthcare professional.

A supplement needs to

be appropriate to a particular

age.

Plant Powered Planet I 19


Are you sure vegan

diets are safe for

children?

Vegan diets for children

were first nutritionally assessed

as far back as

1968. This was by Pamela

Mumford, a lecturer in nutrition

at Queen Elizabeth

College, University of

London in collaboration

with Dr Frey Ellis MD FRC

Path. Miss Mumford wrote

“in general the diets appear

to be perfectly satisfactory

to support normal growth in

the children”. She reported

that few children achieved

the calorie intakes recommended

by the Department

of Health but as these were

being reviewed and childhood

obesity was causing

concern she suggested this

was probably a good thing!

Miss Mumford compared

the vegan diet with the national

average and commented

that the lower concentration

of fat and more

carbohydrate was good.

In addition the amount

and quality of protein consumed

was “more than adequate”.

Her assessment

also found that iron intakes

were above average

in most cases, reaching

those recommended by the

World Health Organisation

which allowed for the lower

absorption of iron from

the diet when all the food is

derived from plant sources.

Calcium intakes appeared

to be lower than recommended

in the under five

year olds but noted that the

amount provided by drinking

water wasn’t included in

20 I Plant Powered Planet


Photo credit: Dish by Iida van der Byl-Knoefel

www.akitchenfairytale.com Instagram:

@akitchenfairytale

the calculations. However

interestingly Miss Mumford

stated that “that many people

have good bones and

teeth and achieve full stature

on similar low intakes

providing their diet contains

adequate vitamin D and/

or they are sufficiently exposed

to sunlight”.

Since this interesting assessment,

there have been

a number of small studies

looking at the growth and

development of vegan children

and they all come to

the same conclusion. That

a “well-planned vegan diets,

when based on a wide

variety of plant foods and

excluding all animal derivates,

can provide adequate

nutrition throughout

all stages of life”. Any type

of diet has the potential for

pitfalls and deficiencies.

Many people fail to recognise

that there is as much

potential for nutritional deficiencies

in children who eat

a western-style diet as in

those who eat a vegan diet.

We are still learning about

the benefits of vegan diets

for children but what we do

know is that they are very

protective.

Plant Powered Planet I 21


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Vegan Ice Cream

By Karin Ridgers

According to Allied Market Research the Vegan Ice Cream Market

is set to reach $805.3 Mn globally by 2027. Well I don’t mind

what is driving this massive trend – as long as its better for the

cows and the planet!

I have to admit I am a vanilla fan

when it comes to ice cream... and

it was the original Swedish Glace

that even helped me go vegan 25

years ago – I thought if vegan ice

cream can taste this good who

needs cow milk products!? (Back

then we had several vegan brands

(including the yummy Tofutti) and

Swedish Glace had various flavours

including “pear” – that tasted

like pear drops!

Now of course in health food

stores and supermarkets there is

an array of vegan ice creams and

to my sons delight we can even

find a vegan ice cream when going

out for the day to the seaside.

I still find this amazing and often

take a photo of “vegan ice cream

available here” signs – however it

really has become the norm now!

Many are soya based, coconut

based, and nut based. Always best

to leave out for a few minutes before

serving and get yourself one

of those ice cream scoopers for

a professional look. My tip is to

leave the scooper in warm water

before using on your ice cream.

Pictured: Dappa Ice Cream - www.getdappa.com

30 I Plant Powered Planet


Italian Valsoia is one to try – their

raspberry ripple is fantastic and

they even have little vegan ice

cream sandwiches too.

Cecily’s has brought the dairy free

to Cornish ice cream – bringing

back childhood memories (pre

vegan) of ice cream you only got

while on your summer holidays.

Northern Bloc is also one to

add to your shopping list – with

rich flavours such as Chocolate

and Orange Blossom as well as

Hazelnut and Rose.

Perfect World’s plant based icecream

is also high in vitamins and

minerals as well as no added sugar

and keto friendly – we like the

pistachio flavour.

Also remember to check the ingredients of

your ice cream cones too! Some do contain

cow milk, e numbers and artificial ingredients

that could be non vegan.

Now because of the good quality ingredients

and buying from the smaller companies

your vegan ice cream may well turn into a

bit of an investment with many tubs costing

upwards of £6! If you decide that the

flavour or even texture wasn’t to your liking,

then you can always blend into an ice cream

milkshake.

And enjoy!

Plant Powered Planet I 31


Vegan Lifestyle

‘Vegan’ doesn’t just mean the food you eat. As veganism is a philosophy,

seeking to exclude wherever practicable and possible the use or

commodification of animals, this can and does relate to many decisions

we make in a typical day. In this issue we recommend some key ’every-day’

products and services that if you’re not aware of them yet, you’ll be glad to

know about them now.

Humane Wildlife Solutions

Humane Wildlife Solutions is Europe’s only multi

award winning vegan alternative to pest control,

Helping businesses and domestic clients with

wildlife issues without harming any wildlife. We

help people over come wildlfie conflict by keeping

your premises secure from wildlife intrusion. So if

you need help with any wildlife issues please get

in contact today.

humanewildlifesolutions.co.uk

Harvest & Filter

Urban dwellers can grow plant-focused food in small

spaces with Harvest & Filter’s wild and heirloom seeds

collection.

Expect wild varieties; ancestral crops and plants which

have for centuries been recognised for their medicinal-like

qualities.

Encouraging vegan-friendly and organic growing methods,

each pack of untreated seeds comes together with

simple instructions, helpful tips and handy measurement

guide.

The ability to deliver such seeds is just one way Harvest

& Filter is keeping alive the use of ancient, traditional,

and holistic methods towards better health.

Company name I 32

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A full list of seeds can be found by joining Harvest &

Filter.

www.harvestandfilter.co.uk


Organicup

Easier. Healthier. Greener.

Ever since our founding in 2012, it has always been about more than cups. We believe no one should be

held back by their body. We believe period products should not contain harmful chemicals nor absorb natural

bodily secretions, resulting in infections. Periods should not be the cause of major pollution. And they

should never, ever be a source of shame.

With three sizes to suit every stage the female body may travel through: Mini for teenagers, A for pre vaginal

birth and B for post vaginal birth. Made from 100% medical grade silicone, no chemicals and no dyes,

silicone made from quartz, the second most abundant mineral in the earth’s crust.

www.organicup.com

Lazy Vegan

Give yourself and the planet a break! Lazy Vegan makes

plant based ready meals with a mission: to make it easy

for people to eat vegan. All the Lazy Vegan meals are

healthy delicious ready to cook meals that are free from

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Plant Powered Planet I 33


Vegan Lifestyle: continued

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One thing Yaoh Hemp Products is renowned for

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Company name I 34

34 I Plant Powered Planet


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Plant Powered Planet I 35


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38 I Plant Powered Planet


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Plant Powered Planet I 39


Planting Value

In The Food System By Alex Lockwood

What will our food system of the future look like?

Hopefully one that is sustainable, secure, and fair for all.

The Vegan Society launched a major new piece of research in

July looking at just what we need if we are to get to that system -

and yes, it is of

course plant-based.

40 I Plant Powered Planet


Coming in the same week as

the National Food Strategy,

which called for 30% more

fruit and veg in our diets (on

prescription of those who

need them most!), and a

30% reduction in meat consumption,

it’s heartening to

see how many mainstream

positions are adopting this

direction of travel towards

plant-based foods.

CHECK OUT

THE REPORT

Our Vegan Society report—

Planting Value in the Food

System—goes further, and

is fairer. A food system

cannot be fair unless it is

fair for everyone—including

animals. With the National

Food Strategy requiring a

response from government

by January 2022, this is the

best opportunity in the last

75 years to get food done

right.

Here in the UK, we need to

increase two things within

the system: 1) the value,

and 2) the fairness, with

which we produce food in

this country. In fact, three

things, because we 3) need

to invest in our fruit and veg

production. We grow a tiny

proportion of the fresh food

we eat, importing the rest.

As the author of that report,

I needed to know what challenges

and obstacles farmers

face. I could only do that

by speaking to all those involved.

This approach is important,

we take a multi-criteria

approach to food and

land use. So I sat round the

table with people across

food and farming, to understand

the issues from their

perspective and work towards

a shared vision.

Plant Powered Planet I 41


Coming in the same week as

the National Food Strategy,

which called for 30% more

fruit and veg in our diets (on

prescription of those who

need them most!), and a

30% reduction in meat consumption,

it’s heartening to

see how many mainstream

positions are adopting this

direction of travel towards

plant-based foods.

Our Vegan Society report—

Planting Value in the Food

System—goes further, and

is fairer. A food system

cannot be fair unless it is

fair for everyone—including

animals. With the National

Food Strategy requiring a

response from government

by January 2022, this is the

best opportunity in the last

75 years to get food done

right.

Here in the UK, we need to

increase two things within

the system:

1) the value, and

2) the fairness, with which

we produce food in this

country.

In fact, three things, because

we

3) need to invest in our fruit

and veg production. We

grow a tiny proportion of the

fresh food we eat, importing

the rest.

As the author of that report,

I needed to know what challenges

and obstacles farmers

face. I could only do that

by speaking to all those involved.

This approach is important,

we take a multi-criteria

approach to food and

land use. So I sat round the

table with people across

food and farming, to understand

the issues from their

perspective and work towards

a shared vision.

So, what’s in the report?

There are three proposals

for pieces of legislation.

These are:

1) a new Food Sustainability Bill

2) a Wellbeing of Future

Generations Bill

3) an End to Animal Slaughter Bill

The first two should be implemented

in the next six

years to bring UK food policy

into alignment with legal

commitments to tackle climate

change and achieve

the 2030 Sustainable

Development Goals. The

42 I Plant Powered Planet


third will follow as we shift

onto this transition.

A Food Sustainability Bill is

needed that goes beyond

the Agriculture Act and

Environment Bill. It will be

backed by legally binding

targets and new governance

mechanisms to underpin

social, cultural and

planetary well-being.

And a Well-being of Future

Generations Bill for England,

Scotland and Northern

Ireland, will align the rest

of the UK with Wales. Then

together the four nations

can frame decisions on environment,

food, climate

and health, and animals, in

terms of future needs.

We call for reduction targets

and a pathway to a plantbased

system. This should

include government-set targets

for reducing consumption

of animal products,

placing us on a transition

pathway to a plant-based

food system.

And we propose a National

Food Sustainability Council

to provide oversight of government

in a framework of

“policy coherence” adopted

by Defra and across government

to ensure policymakers

see that a plant-based

food system can provide

real public value.

I hope this report contributes

a way to reimagine

our story, reprogramme our

food system, rewrite our

policies, and change our relationship

to animals and to

each other.

Check out the

full report here

Dr. Alex Lockwood is a writer and scholar working at the intersection

of animals, activism and narrative theory. He was a founding member

of Animal Rebellion, and is a Research Advisory Committee

member for The Vegan Society. His 2016 memoir The Pig in Thin

Air explored paths to connect climate change with the food we

eat. He is a Senior Lecturer at the University of Sunderland and

has published in Environmental Communication, Environmental

Humanities, Animal Studies Journal, as well as the anthologies

Vegan Geographies and The Vegan Studies Handbook.

Plant Powered Planet I 43


Robert Cheeke

Author of The Plant Based Athlete

Congratulations on

publishing The Plant

Based Athlete!

How has life been

treating you since

it’s release?

Thank you so much! This

has been a lifetime in the

making for me, as someone

who has wanted to be an

author since I was 8 years

old, so it has been a dream

come true. I am in my 26th

year as a plant-based athlete,

and this has been

the biggest project I have

ever completed. The Plant-

Based Athlete became a

New York Times Bestseller,

a #1 International

Bestseller, a Publisher’s

Weekly Bestseller, and a #1

Amazon Bestseller in 4 categories

(Nutrition, Exercise

and Fitness, Vegan Diets,

and Sports Psychology). It

has been a whirlwind past

couple of months, but I am

embracing it as I fulfilled my

lifelong dream of becoming

a bestselling author.

The book is

co-written by Matt

Frazier, founder of No

Meat Athlete. How

did that partnership

come about?

I have known Matt Frazier,

the founder of No Meat

Athlete, for more than ten

years. Matt manages perhaps

the largest plantbased

athlete community

in the world, and he was

my first choice as a co-author.

I presented this idea

of The Plant-Based Athlete

to him, with the goal of telling

the compelling stories of

the world’s greatest plantbased

athletes, and he enthusiastically

agreed to collaborate

on this book with

me. The collaboration between

Vegan Bodybuilding

& Fitness and No Meat

Athlete has been a long time

coming, pairing two of the

largest plant-based athlete

communities in the world

together, which resulted in

publishing one of the bestselling

books in the world,

and it has been an honor to

partner with my long-time

friend on this meaningful

project.

44 I Plant Powered Planet



I learned that actions

taken today will impact

tomorrow, but will also

impact a week from now,

a month from now, a year

from now, and five, ten, or

twenty years from now.

It looks from the

back cover that

you have quite a

few high-profile

endorsements...

Yeah, our book features

amazing plant-based athletes,

including Scott Jurek,

Fiona Oakes, James Wilks,

Orla Walsh, Rich Roll, and

names you’d expect to see

included in a book like

this such as Rip Esselstyn,

Dotsie Bausch, and

Brendan Brazier, and the

experts who endorsed our

book are just as impressive.

We’re fortunate to have the

support of iconic members

of the plant-based, health,

and nutrition communities,

including Dr. T. Colin

Campbell, Brenda Davis,

RD, Dr. Caldwell B. Esselstyn

Jr., Chloe Coscarelli, John

Robbins, Dr. Will Bulsiewicz,

and a bunch of others. It is


such a rewarding feeling to

have their sincere support

of The Plant-Based Athlete.

Dr. Michael Greger,

MD wrote the

Foreword, is that

right?

We are very fortunate

and grateful to have the

foreword for The Plant-

Based Athlete written by

Dr. Michael Greger from

NutritionFacts.org, who has

been a role model and inspiration

to both me and

Matt for years. Having experts

like Greger, Campbell,

Esselstyn, Robbins, Davis,

and so many others, including

the wide range of elite

athletes, makes The Plant-

Based Athlete a well-rounded

resource that nearly 100

athletes and experts contributed

to.

Plant Powered Planet I 45


How long did the

book take to write,

and what was your

process?

Believe it or not, I first wrote

the proposal for The Plant-

Based Athlete in 2013,

when it was nearly accepted

by a publisher back then,

but it did not end up landing

a publishing deal, and it sat

on the back burner while I

wrote and published other

books, including Shred It!

and Plant-Based Muscle.

Then, in 2018, I revisited

the idea of releasing this

book, wrote a new proposal,

got a new agent, landed

Matt as a co-author, and

then I went to work writing

the book in 2019. The book

took about a year to write,

with many, many months

(nearly another year) rewriting

and editing until it

was finally completed. We

submitted the manuscript

exactly a full year before it

was published. The whole

process took a little more

than two years.

As well as

information, facts,

motivation,

anecdotes and meal

plans, there are

also lots of recipes -

where did you source

these from? Are

they recipes you use

personally?

One of the most exciting

aspects about The Plant-

Based Athlete, from my perspective,

is that the recipes

were contributed by the elite

plant-based athletes featured

in the book. Therefore,

the recipes are not just

mine, and not just Matt’s,

but readers get to see the

exact recipes that worldclass

plant-based athletes

actually use. Matt and I also

use the recipes from the

book, and in fact, during our

book launch, I was enjoying

some of the recipes from

the back of the book to fuel

our very busy book launch.

In addition to the recipes

contributed by the athletes,

there is also a Day In The

Life section where many of

the world’s greatest plantbased

athletes share an insiders

look into their entire

day, from their breakfast,

to their pre-and post-workout

meals, their workouts,

lunch, dinner, dessert, and

46 I Plant Powered Planet


even their routines and

techniques to effectively recover

from workouts. There

are about 25 day in the life

routines shared in the book,

and more than 60 recipes.

How did you get

started on a plant

based journey?

I became a plant-based athlete

in 1995, as a 15-yearold

5-sport athlete when I

got involved in animal rights.

I became vegan for the animals,

and as someone who

grew up on a farm, and lived

on a farm for more than 20

years, reducing animal suffering

became a passion of

mine, and I turned into a vegan

athlete, advocate, and

activist. I am still driven by

animal rights today, more

than a quarter century after

becoming vegan. Over the

course of my plant-based

athlete career, I went from

being a champion vegan

runner to a champion vegan

bodybuilder, gaining

100 pounds in the process.

My plant-based diet and

vegan athlete lifestyle saw

me grow from weighing 120

pounds at age 15 to weighing

220 pounds at age 41,

and at times, I feel like I’m

just getting started.

Advice for getting

people started?

For those who are just embarking

on a plant-based

athlete lifestyle, I would recommend

reading our book,

The Plant-Based Athlete, because

it is the number one

resource for plant-based

athletes, and represents my

25-plus years experience

and my co-author’s 10-plus

years experience as plantbased

athletes, complete

with nutrition information,

meal plans, recipes, day

in the life routines, grocery

shopping lists, athlete stories,

and more. You can also

visit our websites, www.veganbodybuilding.com

and

www.nomeatathlete.com

for decades worth of articles

about building muscle,

burning fat, and improving

endurance on a plant-based

diet.

When it comes to

training, are there

any specific foods

that you consume?

And why?

Meal timing around workouts

can be important, and

I recommend eating complex

carbohydrates before a

workout, such as foods like

oats, rice, beans, vegetables,

or fruits (my favorite),

and a balanced nutrition

approach of carbohydrates,

proteins, and fats following

a workout. Basically,

you want to have adequate

fuel before a workout, and

carbohydrate is our body’s

Plant Powered Planet I 47


preferred fuel source, and

you want to replenish glycogen

(carbohydrates), electrolytes

(carbohydrates),

amino acids to repair muscle

(protein), and calorie

dense foods with essential

nutrients like Omega-3

(fats, as well as protein and

carbohydrates for other calorie

dense options) after a

workout. I recommend eating

slower releasing (longer

lasting energy) carbohydrates

like oats, potatoes,

yams, rice and beans an

hour or two before a workout,

but fruit (quick energy

to be used up right away),

such as bananas, stone

fruit (peaches, apricots,

etc.), and berries immediately

before a workout.

C’mon then – we all

want to know – how

do you get those

gains!

I have found success as

a plant-based athlete because

of three primary

reasons:

1. I learned to believe in

myself at a young age, and

whether it was becoming

a champion athlete or a

bestselling author, I’ve always

believed in myself. If

you don’t believe that you

can accomplish something,

nobody else is going to believe

in you either. It starts

with you, and the actions

you take to support your

goals.

2. I always found ways to

connect the dots ahead of

time. I learned that actions

taken today will impact tomorrow,

but will also impact

a week from now, a month

from now, a year from now,

and five, ten, or twenty years

from now. I’ve always been

focused on consistency

and maximizing the 1,440

minutes we have each day,

working toward meaningful

goals. Connecting the

dots in advance allowed

me to visualize my future,

even when I was a skinny

vegan farm kid dreaming

of being bigger and stronger

someday. I believed it

into existence, and then

worked incredibly hard, with

transparency and accountability,

turning my goals and

dreams into my reality.

3. I learned the importance

of nutrient density and calorie

density, and that enabled

me to have control

over my outcomes, determining

whether I would gain

weight, lose weight, or stay

the same, and that served

me well as a runner, as a

bodybuilder, and as an athlete

in general.

48 I Plant Powered Planet


More than anything, I was

able to discover what I was

passionate about (saving

animals and building muscle)

and I worked at it day

in and day out, and the

results tend to speak for

themselves after a lifetime

of commitment to those

endeavors.

What’s next for Mr

Cheeke in the Plant

based world?

After the success of The

Plant-Based Athlete, I would

love to embark on a professional

writing career, writing

books for the rest of my life.

There will likely be at least

one follow-up book to The

Plant-Based Athlete, and

then I have many other topics

I want to write about,

from children’s books to personal

development books.

I’ve written four books

about the vegan fitness lifestyle,

and I think I’m ready

to tackle some new topics,

and I look forward to seeing

what’s next. For now, The

Plant-Based Athlete is still

very new, having been released

on June 15, 2021,

and I am looking forward

to landing as many international

translation deals

as possible. We’ve already

landed deals for translation

in German, Chinese

(Taiwan), and Italian, and

we hope to get our book

translated into many more

languages soon.


There will likely be

at least one follow-up

book to The Plant

Based Athlete, and

then I have many

other topics I want

to write about, from

children’s books to

personal development

books.


Plant Powered Planet I 49


MATT FRAZIER & ROBERT CHEEKE

THE PLANT

BASED

ATHLETE

“Matt Frazier

and Robert

Cheeke have

written what

should become

the seminal

book on diet,

athleticism, and

physical fitness.”

T.COLIN CAMPBELL, PhD


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Plant Powered Planet I 51


The Vegan Vet

Dr Lucy Claire

McKinna

About

Lucy

Dr Lucy Claire (LC) McKinna

- Veterinary Surgeon, BVSc,

MSc, MRCVS graduated

from Melbourne University

in 2007, and has been a

small animal veterinary

surgeon since then. LC

founded and ran the Fat

Salad vegan food stall ‘Get

In, Get Fed, Stay Healthy’ at

UK summer festivals from

2012 to 2017, also supplying

independent health

food shops in London. She

has a lifetime interest in

sustainability, corporate

responsibility and animal

welfare and has been vegan

for 9 years now.

Can companion

animals be vegan?

Yes dogs and cats can both

be vegan. It’s very exciting

actually - I remember sitting

in a lecture hall many

years ago as a vet student

being told by a (rather old

and probably well set in his

ways) university lecturer

that feeding dogs and cats

a vegetarian diet is tantamount

to animal cruelty

- I imagine probably what

he had in mind was bowfuls

of boiled potatoes and

beans, not sophisticated,

nutritionally-complete recipes

that tick all the boxes

set by European Pet Food

Standards Authority FEDIAF

with compelling and delicious,

natural flavours.

Our knowledge has increased

so much with the

dawn of the internet- from

the increased visibility and

inherent cruelty of the meat

trade, how animal protein

from different species’ body

parts goes through significant

rendering and into

many of the meat-based

pet foods, our increased

knowledge about the impact

of farm animal production

on the environment - to

the increased knowledge

of animal nutrition and sophistication

to use plants

and yeasts to provide the

same amino acids found

52 I Plant Powered Planet


in meat, without the need

for farm animal slaughter.

Armed with all this indisputable

knowledge, we can’t

run from the obvious - that

the diets of our ever-growing

number of companion

animals should be held

and produced to the same

moral and environmental

standards of our own - and

we’ve never been in a better

position to do it.

What companion

animals thrive on

a vegan diet – and

what do you advise

NOT to feed a vegan

diet?

In a nutshell, if you can provide

all the right nutrients,

it is possible to feed any

companion animal on a vegan

diet and to have them

thrive. It’s not the ingredients

per se that matter,

it’s the nutrients. The diet

must provide the nutrients

in a high quality form (i.e

those nutrients can be digested

and absorbed by the

eater). Of course, the food

has to be the right texture,

consistency plus delicious

AND filling in order to fulfil!

We want our animals to be

happy and looking forward

to their meals.

When that lecturer was

booming out that vegetarian

diets were tantamount to

animal cruelty, there were

already vegetarian diets for

dogs and cats on the market

Plant Powered Planet I 53


from companies way ahead

of their time, and tens of

thousands of dogs and cats

have been maintained happily

on them for years on

years. Of course, the argument

re-iterated by many is

that it’s ‘not natural’ to feed

plant-based food to dogs

and cats but it seems we

have a skewed interpretation

of what natural really is.

Feeding cats bluefin tuna,

prawns, whitebait, salmon,

sheep or cattle is far from

natural - surely we should

be instead opening up tins

of ‘raw field mouse, small

bird and rat’. Worming, defleaing,

microchipping, vaccinating

them, giving them

dentals when their teeth

start to decay and get infected

and painful etc - not

natural but thank god for

scientific advances that we

have these available to us.

So it is too, we have advances

with food.

With the increased interest

and traction in the plantbased

companion animal

sector in the last few

years, more studies are

being carried out to evaluate

plant-based diets compared

with conventional

companion animal diets.

A recent study carried out

by vet Dr Andrew Knight,

Fellow of the Royal College

of Veterinary Surgeons -

showed that cats and dogs

on plant-based commercial

diets enjoyed their meals

as much as those on meatbased

diets. Another of his

recent studies showed that

the nutritional soundness

of commercial plant-based

diets was the same or superior

to meat-based diets.

When adopting a dog

or a cat can their diet

be changed immediately

or do you advise

a gradual change?

Because dogs and cats

are often fed on only one

brand or flavour of food as

the majority of their diet for

months at a time, their digestive

systems do tend to

get used to digesting only

those ones.

In order to reduce the risk

of a very upset tummy when

switching, you need to give

their systems time to adjust.

Ideally this is slowly

over 10 days- starting with

the new food as 10% of

the total meal (90% the old

food) on Day 1 and working

up to 100% by Day 10. If

you’re feeding dry (kibble),

Another of his recent

studies showed that the

nutritional soundness of

commercial plant-based

diets was the same or

superior to meat-based

diets.

54 I Plant Powered Planet


always think about starting

the new food when you

have about a quarter of the

‘old’ bag left, so you can do

a 10 day transition.

When adopting an animal,

trying to change diet slowly

is even more important -

stress of new parents (even

wonderful new parents!),

new environment, and exposure

to your home’s existing

microbiome - can upset

their tummies anyway over

the first few days, so introducing

a new diet may well

save you a trip to the vets.

Ask the person or rescue

centre you’re adopting from

for some of the food they’ve

been fed up until now, so

you can do a slow transition

to the new.

or a food that specifies it is

for ‘all life stages’. Our own

Noochy Poochy Puppy will

be available from January

2022.

Would you advise

to make your own

vegan dog/cat food

or should this be

bought?

Prepared complete commercial

foods are, of course,

very convenient and have

the benefits of quality control,

nutritional soundness

and palatability.

There is a pleasingly ever-expanding

range available

- so you can choose based

on what each brand offers -

whether you want an organic

ingredient content, PETA

Not-Tested-on-Animals

accreditation, Vegan or

Vegetarian Society accreditation,

Ethical Company

Accreditation, packaging recyclability

etc.

Puppies need

different food to

adult dogs... Why

is this and should

younger dogs wait

until they are older to

try a vegan diet?

Puppies can eat vegan too!

Puppies are, of course,

growing. No matter what

size breed, all puppies

have a higher requirement

for specific nutrients, including

but not limited to

Arachidonic acid, Calcium

and Phosphorus, than an

adult dog. Therefore they

should be fed a complete

food specifically for puppies

Plant Powered Planet I 55


Noochy Poochy has all of

the above and is made with

nutritional yeast, which

gives a delicious, natural

cheesy aroma and flavour

that dogs just love, an

Omega 6:3 ratio of 4:1, and

a 28% protein content, all

from plants.

Making a homemade nutritionally

complete vegan

dog food - just like making

a nutritionally sound meatbased

one - requires some

research and dedication to

ensure a careful balance of

vitamins, minerals, amino

acids, carbohydrates and

fats.

You can contact a qualified

veterinary nutritionist and

get a tailor-made plan for

your dog based on weight,

age - this would be strongly

recommended if they have

any specific medical conditions.

You can buy a vegan

recipe book authored by a

veterinary nutritionist. It is

very important not to miss

out any of the supplements

that they specify in the ingredients

- no matter how

small an amount it might

seem, missing it out may

mean you could be omitting

a vital nutrient.

There are also companies

that provide comprehensive

vegan supplements for

dogs - that you can add to

a basic homemade meal to

56 I Plant Powered Planet


fulfil requirements, which

takes a lot of the worry

and the work out of making

homemade. One such

UK one is the ‘Just Be Kind

Supplement’ available at

vegan-dogfood.co.uk.

I wouldn’t recommend making

homemade diets for

cats - any client I’ve had that

tried to make a nutritionally

balanced homemade diet

for cats - meat-based or

plant-based - ended up putting

it in the bin as the cats

turned their noses up and

trotted off unimpressed. I’m

not saying it can’t be done

but I certainly haven’t seen

much success with it!

How do we know

that your companion

animal is thriving

on their plant based

diet?

Look for energy, good coat

condition, consistent toileting

with well-formed

(but not hard) poop and of

course, that your pet looks

very much forward to meal

times and enjoys their meal.

What should we look

out for if we have

concerns it may not

be working for them?

General signs to look out

for would be a significant

weight loss that doesn’t resolve

with an increased portion

size, lethargy, dull coat,

inconsistent toileting or an

upset tummy that doesn’t

resolve (remembering to

have done an ideally 10 day

transition to the new food).

If they don’t appear to be

looking forward to meal

times, and you’re concerned

that they don’t like

the flavour, try a different

plant-based brand or flavour

to see if your pet’s interest

is restored.

Any concerns - whether you

think due to the food or not -

you should consult your vet.

Plant Powered Planet I 57


What benefits are

there of having a

vegan diet for your

companion animal?

The benefits for the environment

and farm animals of

switching to a plant-based

food for your pet is undeniable.

Anecdotally, there

are a huge number of improvements

seen in the majority

of animals switched

to nutritionally complete

plant-based diets - including

energy, coat and skin

condition, and better toileting

too.

For a bit of celebrity endorsement,

Bramble, the

world’s oldest dog and

in the Guiness Book of

Records was vegan and

Lewis Hamilton’s dog went

vegan recently and has apparently

never looked back,

with a resolution of all of his

long standing skin issues :)

What should we

look out for when

choosing vegan dog

food?

For feeding a healthy adult

dog, I would recommend

looking at the back of the

pack for

● A total protein content

of 24% or more

● An omega Essential

Fatty Acid 6:3 ratio of less

than 10:1 (you can calculate

this by dividing the

Omega 6 by the Omega 3

values on the back of the

pack)

● Both Taurine

and Methionine (or DLmethionine)

to be listed in

Nutritional Additives

(to show that they have

been supplemented in -

Taurine isn’t one of the 10

essential amino acids but

it is extremely important

none-the-less)

And of course, last but not

least, an ingredient list you

can understand.

What must we avoid

giving to our

companion animals?

For both dogs and cats you

should avoid grapes, raisins,

currants, sultanas;

macadamia nuts, chocolate

and cocoa based products;

and those of the Allium

family (onions, shallots,

scallions, chives, leeks and

garlic) completely.

58 I Plant Powered Planet


For cats on a plant-based diet,

it is important to check their

urine pH every 6 months with

a pH stick (these are easily

available at pharmacies or from

your vet). If too alkaline (more

than 7) then your vet can

recommend you a urinary

acidifier.

Dogs can eat spinach occasionally

but not too often

- spinach contains oxalic

acid that reduces the

body’s ability to absorb calcium

and can lead to kidney

damage.

Tomatoes are very acidic

and too much can upset

tummies.

Lettuce has no real nutritional

value and if given

too much could cause

diarrhoea

amounts out as a treat

throughout the week!

Xylitol - this artificial sweetener

is poisonous to cats

and dogs. Always screen

the ingredients in your peanut

butter or chewing gum

or sweets for xylitol as an ingredient

- if they do, ensure

you keep them well away

from your pet’s reach.

What do you suggest

for anyone thinking

about putting their

companion animals

on a vegan diet?

re: Protein, Omega 6:3 ratio,

Taurine and Methionine

before you buy so you can

be sure you’re getting a

top class one. Do a 10 day

transition.

For cats on a plant-based

diet, it is important to check

their urine pH every 6 mths

with a pH stick (these are

easily available at pharmacies

or from your vet). If too

alkaline (more than 7) then

your vet can recommend

Feed “you cauliflower and broccoli

only in small amounts

a urinary acidifier.

- they’re full of good things

but can upset the tummy if

given in large quantities. My

dogs literally clamber for I would certainly encourage

roasted cauliflower when I you to do so. Buy a complete

make it once a week, I keep food. For dogs, checklist

in the fridge and give small the points made earlier on

Plant Powered Planet I 59


Pet Products

The ProGroom range

ProGroom is a Premium Natural and

Organic Vegan brand of Dog Grooming

products.

Our products have been formulated

by an internationally renowned aromatherapy

expert, author and founder

of the Institute of Aromatherapy. We

pride ourselves to have crafted these

unique products from scratch using

only natural ingredients and no harmful

chemicals.

ProGroom is a comprehensive formulation

using the highest cosmetic grade

active organic ingredients. Our products

are enriched with a blend of 100%

organic natural therapeutic grade

Essential oils.

Benevo Puppy

Our full range of sustainable products

are officially registered with The Vegan

Society!

Vegan-owned Benevo has perhaps the largest range of

plant-based pet foods of any brand, and their puppy food

was a World first.

For those pet parents wishing to rescue a puppy, there

was no option but to buy meat foods or risk making it

yourself.

Thankfully, Benevo developed a professional solution to

this dilemma. It’s made in the UK with all the added nutrients

those growing

pups need.

The unique wheatfree

and GM-free

recipe includes 28%

protein, added calcium,

Taurine and

L-Carnitine and is now

used by customers all

round the World.

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V-dog Crunchy Nuggets

V-dog is the oldest commercial meat-free dog

food company, having launched its first product

in the UK back in 1980.

Which means Crunchy Nuggets has kept dogs

happy and healthy for over 40 years. V-dog’s

carefully crafted combination of plant-based ingredients,

fortified with vitamins and minerals

has proven itself to be a winning formula.

Still made in the UK today, V-dog products are certified

by both the Vegan and Vegetarian Societies

and approved by PETA as a brand that doesn’t

test on animals.

Pawtato Ocean Treats

Pawtato is a range of low-fat chews

for dogs made using sweet potato

and other plant-based ingredients

to offer a nutritious and healthy

alternative to animal rawhide

products.

Ocean Treats are sea-themed edible

chews infused with three types

of land-farmed seaweed, Kelp,

Wakame and Spirulina, avoiding

the need for seaweed sourced from

our oceans.

They come in two sizes and are

packed in a plastic-free compostable

pouch. As well as this Pawtato

donate money from the sale of

these chews to ocean conservation

projects.

An ethical chew that’s good for your

pet and good for the planet.

Plant Powered Planet I 61


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Plant Powered Planet I 63


Passport-Free

Travel: 5 Tips For New

Vegan Adventurers!

By Emma Fry

Hi, I’m Emma!

I’m the founder of Vegan Adventure Holidays, an outdoor

backpacking educator and empowerment coach and have

been helping people have the best vegan adventure travel

experiences across the globe for 15+ years!

An experienced expedition Leader, I run small group trips in Guatemala,

Belize, Costa Rica and Colombia, women’s vegan fitness weeks in Mexico,

vegan micro adventures in the U.K. and our signature coaching program,

You Can Hike A Volcano Too!

If you would like to meet other vegan travelers and connect up with some

like minded people, come and join us over here and when the world opens

up again, I would love to take you volcano hiking in Guatemala, snorkelling

on the Belize Barrier Reef or to my favourite secret vegan street food spots

in Mexico!

There’s only one way to truly learn how to respect the

environment and that’s to be in it!

The U.K. and Ireland is an adventurer’s playground, home to

some incredible landscapes, top wild swimming spots, endless

hiking trails, days of mountain biking routes and much more

but if you’re new to adventuring, getting started can feel a little

daunting.

The great outdoors is for EVERYONE and the benefits of being

outside are endless.

Here are some top tips to help you get started this summer.

64 I Plant Powered Planet


1: Set Goals

Write down some 1 month, 6 month and 1 year outdoor adventure

goals. Spend some time thinking about your dream hikes/

climbs / adventures and make a list. What skills do you need

to learn to get started? What’s holding you back and how might

you overcome it?

Plant Powered Planet I 65


2: Save the date

If you don’t create the space and time it won’t happen, adult

life is just too busy! Once you’ve set your first goal, make sure

you put it on the calendar.

66 I Plant Powered Planet


3: Create a checklist

It can be easy to forget things in the excitement of a new adventure!

Create a simple checklist or what you’ll need to take

but don’t overthink it, start with the basics, you can always add

to your list later.


4: Take care of the places you love to go.

If you see rubbish that’s not yours, if there is a designated trail,

stick to it, don’t walk / hike / bike on ground that doesn’t need

to be disturbed. Leave No Trace is an important rule to remember

when outdoors.

68 I Plant Powered Planet


5: Plan ahead and learn to become

self-sufficient.

When you’re ready to take your adventuring to the next level, a

critical part of becoming a skilled outdoor adventurer is learning

how to prevent yourself from getting into tricky situations

and knowing what to do if something goes wrong. Take safety

seriously, learn how to read maps and gps, and learn some

basic first aid so you can be an active adventure planner and

participant not just a passive follower!

Plant Powered Planet I 69


Crystal Bonnet

Queen of Raw Desserts

Hi! This is Danielle

Maupertuis, Vegan

Pastry Chef.

In our previous issue, I briefly

mentioned a new generation

of Vegan, Plant-based,

Raw Food Chefs (among

them, I am pleased to say,

quite a few young women!)

Today, I am delighted to

introduce one of the most

talented International Raw

Food Chefs, Crystal Bonnet.

As a Pastry Chef myself,

when I first saw pictures of

her desserts, I was thrilled

by her creativity, her sense

of finesse and presentation.

Also, I was impressed by her

professionalism in building

her online courses.

So Crystal, I am very pleased to share this moment with

you and learn a bit more about your journey, experience,

challenges.

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It was thrilling to travel to

design and cater multiple

health retreats in Canada and

Europe, and when I launched

my raw chocolate and

dessert business, it was


so liberating!

Plant Powered Planet I 71


How did this passion

for raw food start,

was there any

specific event,

a circumstance

that changed

everything for you?

In 2013, I was home for

over 4 weeks sick and I

knew I had to do something

about it, my body was not

happy with me. As I was

researching cleansing, detox

and how to heal my

body, I came across raw

food. I knew about juicing

and green smoothies but

had no knowledge of raw

“cooking.” I knew right then

and there this was what my

body was missing – fresh

fruits and vegetables. I purchased

a 21-day raw food

cleanse and started right

away.

I was not good at cooking

and had no desire to learn

at all, but when I started

making recipes from the

21-day raw food cleanse,

I fell in love. I had no idea

food could look and taste

that good and make me feel

so good. I finished the 21

days and stuck with eating

a high-raw plant-based diet;

I felt the best I ever had in

my life.

Two years later, in 2015

I finally decided to take a

plant-based culinary course

to improve my skills; I had

no prior culinary training,

and I finally found my passion,

doing anything else

just didn’t make sense.

That’s why I decided to pursue

it as a career.

72 I Plant Powered Planet


What training have

you completed

throughout this

journey?

My first choice of informal education

was Fundamentals

of Raw Cuisine through

Matthew Kenney Culinary

in 2015. I started taking

raw chocolate courses just

after that because I wanted

to dive deeper into making

professional quality raw

chocolate.

Because I had no prior culinary

training, I found video

tutorials was the best way

of learning for me. Doing

courses, I was able to really

up level my skills and

knowledge about raw cuisine.

I recently completed

an Advanced Plant-Based

Course in London and am

still taking advanced courses

online. I love learning,

and although now I have a

lot of experience I can always

learn something new

from different chefs.

What drew you to

creating a business

out of your love of

raw food?

I started with a chocolate

farmer’s market business. I

went to Bali in 2017, took

a tour of chocolate farms,

attended some raw food

classes and, when I came

back, I felt very frustrated in

my job’s office. Something

had to change. So, the day

I was admitted in the famous

Edmonton’s Farmer’s

market I quit my job straight

away!

Plant Powered Planet I 73


Crystal’s Morning

Green Smoothie

www.crystaldawnculinary.com

Mineralizing, hydrating, alkalizing and nutritious

green smoothie recipe!

• 1 large handful spinach

• 1 small handful cilantro

• 1 cup almond milk

• 1 fresh banana peeled

• 1/2 cup frozen mango

• 1 lemon peeled

• 1 apple cored and chopped

• 1 thumb ginger peeled

• 1 tbsp mesquite powder or maca

• 1 tsp chlorella powder

• 1 dash ceylon cinnamon

INSTRUCTIONS

Place all ingredients in a high-speed blender

and blend until smooth.

74 I Plant Powered Planet


While I was doing the markets

a lot of people asked

me to teach them about

raw desserts.

I started to do classes and

fell in love with teaching.

What do you love

about raw food

that keeps you so

passionate?

There is just something

about raw food, because

it’s living, makes you feel

alive. Raw food for me

looks so much more appetizing

than cooked food; the

colours are still vibrant and

you can create so much texture.

When you cook vegetables,

they just don’t look

the same; I do also cook

for myself, very basic such

as steaming as I don’t eat

a 100% raw diet but about

80% – 90% depending on

the season.

Could you give us

some advice about

how to start a raw

diet?

My main advice would be

“Start slowly!” If you go for

a 100% raw diet straight

away, you will have a lot of

detoxing and negative effects,

you will think “This

diet is not for me”.

Start your day with a green

smoothie, you will get all

the minerals, hydration your

body needs.

You now offer an

Online Raw Dessert

Chef Certification

Course.

Tell us about it, what

makes this course

quite unique?

Raw desserts are very popular

and so many people

are starting raw dessert

businesses, patisseries

and bakeries so I wanted

to create a course that

taught all the skills from basic

chocolate to advanced

cakes. When I launched my

course, it was the scariest

thing I had ever done, but

it was all worth it. I’ve kept

true to myself throughout

the entire process and have

created something really

Plant Powered Planet I 75


unique, with live monthly

teaching components and

a community full of support

and people really resonate

with that.

I started with a large comprehensive,

Certification

course where the students

can find all the support they

need because I knew this

was missing in the market.

Many students want to start

a raw food business or already

have their own business.

They learn about ingredients,

equipment, how

to create and write a professional

recipe, they have to

submit assignments, knowledge

assessments, and at

the end of the course, they

have to come up with 3 raw

desserts of their own.

You just launched

a new course, “the

Nut-free Raw Cake

Academy”, I am sure

this will arouse the

interest of many

readers?

My hope is people realize

plant-based desserts

are not only healthier but

taste better than traditional

ones full of dairy, refined

sugar, and gluten. Raw

desserts made from whole

food ingredients are full of

nutrition.

Learn more about Crystal

Dawn Culinary by visiting

her website:

crystaldawnculinary.com

@crystaldawnculinary

Raw food contains a lot of

nuts, cashews are widely

use in raw desserts. I received

a lot of requests

about nut-free raw desserts,

so I decided this would be

my next challenge! Once

you know the ingredients,

it’s really simple to do. As

a next step, I was just asking

myself why not create

a course with all these recipes?

This is how the “Nutfree

Raw Cake Academy”

started.

76 I Plant Powered Planet



I started with a

large comprehensive,

Certification course

where the students can

find all the support they

need because I knew

this was missing in the

market.


Plant Powered Planet I 77


Vegans deserve

Better than a

Fruit Salad

78 I Plant Powered Planet


An informative, humorous, idea-inspiring

cookery book like no other.

With more than 60 recipes, Chef

Danielle will convince you that vegan

desserts are easy to make, taste

yummy and look fantastic. The book

is organised into easy to read sections

and the basics section gives even the

most novice cook all the advice and

help they need.

“This book is a

must for anyone

wanting to up

their vegan

dessert game

from a fruit

salad! It will

teach you

great skills the

Belgian way.”

Sam Platt, Head of

the Vegetarian Society

Cookery School

Now available in

Plant Powered Planet I 79


The

Vegetable Plot

By Tony Bishop-Weston

Consultant Vegan Chef & Author Tony Bishop-Weston and family plotting

for a more vegetable filled world.

This month,

“Are you eating too much

‘ultra-processed vegan pap’?”

The Frost Report

So my friends. The broad

beans have recovered from

the vicious late frost quite

abundantly, the broccoli

was star of tonight’s dinner

and we’ve had more

kale pakora last week than

McDonalds sell in a year.

Moody Moobs

‘Be thankful!’ I hear you

cry ‘for your abundant harvest!’

I am, it’s just those

pesky, paid, professional

anti-vegan self-professed

food critics are really beginning

to get on my moobies.

Their ubiquitous mantra ‘ultra

processed vegan food’

tries to cast a vegan diet

as a chemical laden cornucopia

of binders, fillers,

enzymes, starches and flavour

enhancers rather than

a wicker basket laden with

fruit and vegetables freshly

liberated from the garden.

80 I Plant Powered Planet


Dino Sore Point

Don’t get me wrong, I’m

up for trying the latest vegan

KitKat, Dairy Free Ice

Cream, super melting no

moo un-cheese, un-honey,

pepperoni style vegan

pastrami jackfruit and kale

free burger as the next wide

eyed ‘kid in a vegan sweetie

shop’ old skool vegan. We

even tried the new Quorn

Roarsomes dinosaur bites

(purely for professional research

reasons) and found

them to be any thing but

dinosaur like. They look a

bit an armadillo or a pangolin-like

which I thought was a

tad insensitive considering

pangolins got the blame for

starting the global Covid19

pandemic. Secondly, I imagined

dinosaurs to taste a

bit more swampy. Perhaps

a little omega 3 DHA rich algae

would improve things?

Anyway I’d imagined this vegan

turkey Twizzler-esque

Captain Birdseye inspired

vegan extinction rebellion

French fry accompaniment

would be just the red flag

the spluttering anti vegan

Gammons had been waiting

for. But no.

Egg faced Porky Pie

Wrath

Gammon ire was unleashed

in an “There! I told you

so!” moment on the Tesco

launch of the Vegan Scotch

Egg with “more than 50 ingredients”

which was, as

you’d expect, not Scottish

and contained absolutely

no egg. Sarah Augustine

from Squeaky Bean said

the market is lacking vegan

Plant Powered Planet I 81


Hypocritical Oeufs

Anyway, this got me thinking

(prone to procrastination as

I am) what actually is in a

traditional scotch egg? i.e.

the sausage on the outside

and the egg on the inside

and how many ingredients

are we actually looking at.

Banger!

I started with that Scottish

Square sausage that probably

most closely resembles

the sausage usually found

on the outside of a scotch

egg.

Pork 52%, Beef fat 9%,

Wheat Flour (Wheat, calcium

carbonate, Iron,

Niacin< Thiamine) Water,

Dehydrated pork, , salt,

phosphate stabiliser, spice

extract, Soya, Beef flavour,

Nutmeg, Coriander, ginger,

Pimento, Cayene, Sodium

metabisulphite E223, flavour

enhancer , E621,

Dextrose , Antioxidant

E301, Nicotinamide,

Colour: Carmines (Crushed

beetles)

Connective Tissue

Issue

Please bear in mind ‘Pork’

is not like saying ‘Soya

bean’ in a ingredient context.

If it says made with

pork sausage it must be

at least 42% pork but only

32% meat if it doesn’t say

‘pork’. Of that minimum of

32%, 30% is allowed to

be fat and 25% connective

tissue. Thus over half of the

less than half, about 14%,

is likely to be actual meat.

In uncooked products i.e.

sausages it is forbidden

to include feet, intestine

(apart from the skins) lungs,

oesophagus, rectum, spinal

cord, spleen, stomach, udder.

As a traditional Scotch

egg is intended as a picnic

food it is precooked, so not

uncooked, so feel free to

use your imagination.

It’s no Yolk

Yes, ‘vegan eggs’ have

stretched the imagination

and eggs-pertise (sorry) of

the food scientists and it

takes more than just the

peas of chicks and black

salt to get there. But it’s

82 I Plant Powered Planet


also important to consider

the true ingredients of eggs

apart from the vegetarian

delusions about what happens

to all the male chicks

and what ‘free range’

means in reality.

Here’s a list of ingredients

of typical Layers pellets

(food staple of egg laying

hens)

Yolk

Pigmenters

(Citrazanaxathin, lutein,

zeaxanthin), Wheat,

Wheatfeed (includes

wheatgerm), High Protein

Soya Bean Meal (probably

no longer GM free),

Calcium carbonate (ground

chalk), Maize germ meal,

Sunflower seed extract,

Vegetable Oil, Dicalcium

Phosphate, Salt, Sodium

Bicarbonate, Methionine

(from vegetables), vitamin

A, vitamin D3 (From lanolin

from sheep wool), vitamin E

and copper.

Ingredients for a vegan egg

not looking so weird now is

it. That’s the trouble with

second hand food.

How many ingredients is

that?

Tony Bishop-Weston

Consultant Executive Vegan

Chef, Author, Speaker

Foods for Life Nutrition and

Health Consultancy

Plant Powered Planet I 83


VEGAN

COOKBOOK

By Tony & Yvonne Bishop-Weston

Tony & Yvonne Bishop-Weston can be reached via www.newforesthealth.com


Plant Powered Planet I 85

FORCA VEGAN 85


Vegan Art

By Karin Ridgers

We are fans here of Vegan Traders Union with a whole exciting wealth of fellow vegans in business.

In this edition of Plant Powered Planet Magazine we thought we would take a look at some of the

incredibly talented arty vegans that are members of the VTU. Whether you need to buy a gift or

fancy treating yourself it doesn’t get better than supporting and buying from a fellow vegan! From

stunning original art work to tiny teddy bears there is something here for all tastes and budgets.

Art by Lynda Bell

Stunning original artwork from Lynda Bell –

painted in New Zealand and loved all over the

world.

“My goal is to inspire people to care for animals

and to remember that they are sentient

beings, in need of our love, care and protection.

I think about what the earth would look

like if there was no cruelty or exploitation - no

farming or hunting or testing on animals. My

paintings are stories, in which people are

heroes and heroines for the animals, because

people can in fact be just that, in real life.”

www.artbylyndabell.com

Spyder Thread

Jo Hards is a self representing artist based

in South Wales. She is best known for Gothic

style, button eyed, cloth art dolls.

“My dolls have been described by many as

‘creepy cute’ for their dark, yet innocent anthropomorphic

charm. My paintings and illustrations

feature similar subject matter and often

fall within the realms of pop surrealism.

Ethics have always played an important role in

Jo’s art. As an ethical vegan, she does not use

any materials or tools of animal origin.

www.spyderthread.com

86 I Plant Powered Planet


Creepies

Creepies is a small handmade business run

by a family of vegans since 2013.

They make a range of handmade, unique

monsters called the Creepies. Each creepy

is hand sculpted by Laura (Mrs. Creepy) and

baked solid.

No two Creepies are the same and

each creepy comes with a certificate of

creepthenticity.

www.creepies.co.uk

Victoria Petchey

Victoria mainly paint portraits of animals

and she also create artworks that focus

on women, wildlife, nature and animal

exploitation.

“I enjoy creating art that challenges our own

personal feelings and ethics on particular

subjects and request humans to think

about such topics; environment, plastic pollution,

women’s history and achievements,

animal abuse and exploitation.”

The art materials Victoria uses are vegan

friendly and she use minimal paint to avoid

waste.

www.victoriapetchey.art

Beary Tales

Lynn Smith is an award winning bear artist.

She creates one of a kind miniature collectable

teddy bears and animals. They are all

completely hand stitched, 5 way jointed and

weighted to allow them to sit with ease.

Lynn’s creations are approximately 3.5”

small and created from quality vegan

materials.

www.bearytales.co.uk

Plant Powered Planet I 87


Vegan Art Continued

The Vegan Potter

Handmade unique ceramics created

with vegan clay and glazes

from The Vegan Potter!

“All my pottery is made with

products and use processes that

do not use any animal products.

Some “china” has beef bone

meal in it, up to 70%. I can assure

you that mine dose not.”

Items can be for your human

family or your animal family.

www.instagram.com/

Theveganpotteruk

For more incredible VTU members check out:

www.vegantradersunion.co.uk

The Vegan Traders Union is the Vegan Community. A place

where Vegan run independant businesses, artists, musicians

and professionals have come together, to work together, to

create a market place for all your Vegan needs.

Whatever product or service you are looking for, one of our

members will have the very thing to meet your needs.

The Vegan Traders Union logo is show below. Any business

carrying this logo, will also have a registration number. this

lets you know that company is one of our approved

members, and therefore a Vegan owned and run business.

88 I Plant Powered Planet


M. C RONEN

The LIBERATION Trilogy

It Was In Our Hands - the final book of The Liberation

Trilogy by vegan, animal rights activist M. C Ronen, was

finally published on 15 July!

The Liberation Trilogy (‘The Shed’, ‘Liberation’ and ‘It Was In Our

Hands’) is a unique, first of its kind creation of ethical fiction. In this

breathtaking dystopia, the reader follows the protagonist Sunny from

her days as a young girl, growing up in an ominous and oddly guarded,

isolated farm - an d all the way to becoming a leader of a courageous

team of activists whose aim is achieving ‘Total Liberation’ for

all who are abused, exploited and brutally oppressed. Each book in

this trilogy has its own tone and pace, but all three are suspenseful

page-turners that are sure to keep you at the edge of your seat. Most

importantly, they are sure to make you think about the real world in

which we live, and the implications of your daily choices.

Plant Powered Planet I 89


Juliet Gellatley

A Day In The Life

Juliet is founder & director of Viva! – the biggest

vegan campaigning charity in Europe. Viva!

launched in 1994, joined by Viva! Poland in 2002.

Juliet has created and launched numerous campaigns

on the impact of what we eat on animals,

the planet and our health. She has also investigated

many farms – often the big names - and exposed

the devastating cruelty. She is the author

of several reports, guides and books and producer

of the award-winning HOGWOOD: a modern

horror story documentary on Amazon Prime.

Juliet has given many hundreds of talks, radio,

Podcast and TV interviews.

Juliet has a degree in Zoology & Psychology and

is a qualified nutritional therapist.

Viva! is the UK’s leading vegan campaigning charity,

specialising in undercover investigations and

high-profile animal campaigns. Founded in 1994 by

Juliet Gellatley, we have spent more than 25 years

creating a kinder, more sustainable world for humans

and animals alike.

Find out more: viva.org.uk

90 I Plant Powered Planet


Plant Powered Planet I 91


6:30am

Lily jumps into bed, licks my face and

collapses on to me for her routine five

minute belly rub. Then, as usual, off she

trots - her happy, me awake!

8:00am

Force myself out of bed. Was

catching up with friends til’ 2am

and now pay the price! Lily needs

a walk and I need a cuppa!

9:00am

Sit down in my home office

to do three radio interviews

to launch Viva!’s

new Save a Baby campaign.

They are all 10

minutes long and enjoyable.

I’m very at home promoting

veganism on the

airwaves! The presenters

try to steer the interviews

to be mainly about health

and I steer them back to

talk about the fact that a

billion baby animals are

killed each year in Britain

– none of them want to

die. These are not the actions

of a civilised nation!

But going vegan is easy

and to be embraced. You

get the picture!

92 I Plant Powered Planet


10:00am

Try to wake up Finn, one of

my sons who wants a lift to

the train station with me –

he’s going back south to university

(finally). He’s suddenly

gone deaf – I try loud music,

meowing, nothing works! Get

Lily on the job – he’s much

less grumpy with her. Make

us both vegan sausage and

mushrooms on toast for

breakfast and leave a dinner

for my other son, Jazz to heat

up. Cram a small case and get

ready to travel to Stockport.

I like the train – get to read in

peace! Plus this time, I write a

short speech for the next day

and make a note of what I’ll

say for the campaign launch

for social media live vids.

3:00pm

Meet with two trustees in Stockport and have an

exciting brain storm about the relaunch of Vegan

Now! – a campaign that made a big splash in

every national newspaper on its launch in 2019.

We discuss ideas for the launch of a futuristic

new video, the Oracle in Bristol. It is a new approach

to showing what will happen if the world

doesn’t go vegan! But also, helps people change.

And we agree the budgeting of our campaigns

team running a vegan burger van city tour with

Vegan Now! events.

Plant Powered Planet I 93


94 I Plant Powered Planet

6:00pm

Go to launch the Save a

Baby billboard campaign

in central Manchester and

give another radio interview.

We have over 40 billboards

across NW England reaching

over 10 million people. Do a

photo call with some lovely

volunteers who give up their

time in the incessant rain!

We are in luck and the brewing

storm holds off its downpour

for half an hour while

we do Insta and Facebook

live videos.

8:00pm

Looked forward to this! Eat

at the fabulous vegan restaurant,

the Allotment in

Manchester with Laura,

Viva!’s campaigns manager.

We discuss a potential

TV campaign – if we can

raise the funds! And then

reeeeelax!

6:30am

Rise ‘n’ shine! Prepare

for a train to Birmingham,

where I jump off and run to

Centenary Square to give

a 15 minute speech at the

start of the 2nd City Animal

Rights rally and march. It is

organised by Ray Williams

who I enormously respect.

He organises vigils outside

the appalling Hogwood pig

farm in Warks, that supplied

Tesco. Our expose of both

feature in the Hogwood

documentary. I then run for

another train and on to my

next meeting.


Plant Powered Planet I 95


Vegan

Shoes

by Karin Ridgers

Such an array of vegan

shoes now. I remember

asking in every shoe shop I

visited; “Are these leather?”

And the majority of replies

being; “oh yes of course”

and I would respond by saying

“Ah that’s a shame – I

only wear non leather shoes

as I am vegan.”

I do love a great shoe or

boot – I go for comfy now

however still with a touch of

glam as well!

We now have highend designer

vegan footwear, independent

ethical vegan

shoe companies, even high

street chains such and

M&S are labelling shoes as

“Suitable for vegans”.

VegfestUK award winner

Vegetarian Shoes based

in Brighton trailblazed 30

years ago and they continue

to do so with their hardy

boots, belts and much

more.

I also remember going to

a Vegan Society meeting

perhaps 20 years ago and

talking to a passionate lady,

Natalie Dean, who told me

her dream was to set up a

leading vegan shoe brand

– and still going strong is

Beyond Skin with their high

end leather free ranges.

I adored my vegan “badger”

shoes from www.bboheme.com

and never had

so many comments about

my feet before!

Will Green launched his

brand Will’s Vegan Shoes

at VegfestUK 10 years ago

and has grown from strength

96 I Plant Powered Planet

Pictured: Vionic Shoes


to strength since. Will is

launching a new warehouse

and has ambitious plans to

expand further.

www.wills-vegan-store.co.uk

Vionic is dedicated to creating

comfortable, supportive

shoes everyone will love.

Whether you’re in the market

for eco-friendly canvas,

vegan-certified shoes or

non-leather kicks – they are

confident you’ll find a style

you love when you check

out their collection.

I am trying out their new

Pismo lightweight vegan

trainer – and they feel really

good! Choose from a

rainbow of uppers, in either

canvas or jersey, with white

laces, contrasting eyelets

and tape at the heel.

Every pair of Vionic shoes

comes with three-zone comfort

- Ultimate Arch Support

for a difference you can feel

- and have been podiatrist

designed, giving you comfort

and support, wherever

you are.

www.vionicshoes.co.uk

éS is one of the few skateboarder

owned and operated

footwear companies

in the world and has

been since 1995. Their

passion for inspirational

Skateboarding, Design, and

Style permeates throughout

the global skate community.

Their vegan and eco-friendly

collection leverages

heritage éS colour stories

through ethically sourced

non-animal leathers and

microfiber materials and

applies them to their most

functional skate shoes.

All are made with animal-friendly

materials including

microfiber, mesh

and tumbled and synthetic

leathers - taking the typical

skate shoe and making it

atypical.

Feedback on this show has

been positive – comfortable

and band on cool trend

– with no animals harmed.

www.esskateboarding.

com/collections/vegan

High end vegan designer

shoes include brands such

as www.damapreziosa.

com and www.minkshoes.

com really do add glamour

and luxury...

And best of all –

all VEGAN friendly!

Pictured: éS Silo SC

Pictured: Mink Shoes Elk (Alce)

Plant Powered Planet I 97


Rich Hardy

From Undercover Journalist to Vegan Farmer

For two decades I lived a

double-life.

And with the help of a hidden

camera, some water-tight

cover stories and

a little luck I traversed the

globe working undercover

to document the damage

factory farming was doing to

the planet and the billions

of suffering animals used to

feed and clothe us. My images

and testimony helped

shape some pioneering legislation

and were used by

global animal charities to

generate hard-hitting media

exposés. But while it helped

create change and promoted

vegan lifestyles, it came

at a bit of a personal cost.

Burnt out and in need of a

change I turned to growing.

Partly to help heal my soul

a little after what I had witnessed

but also as a challenge

to the cruel factory

farming model that growing

food needn’t involve animal

suffering or be so destructive.

So, with my partner Pru,

and taking an activist-inspired

approach, we’ve set

up a vegan farm in Cornwall

that is half-way through its

first season. Using veganic

techniques and operating

under a Community

Supported Agriculture (CSA)

model we harvest weekly

and deliver veg boxes in and

around Falmouth, Redruth

and Truro.

Come hear some of the

stories that inspired me to

take this leap and the ups

and downs of first season

vegan farmers, at:

Vegan Organic Fest Cornwall

August 12-16 2021

98 I Plant Powered Planet



Burnt out and in need

of a change I turned to

growing. Partly to help

heal my soul a little

after what I had witnessed

but also as a challenge to

the cruel factory farming

model that growing food

needn’t involve animal

suffering or be so

destructive.


Plant Powered Planet I 99


Veganic Growing

Month by Month:

August, September

& October

‘Veganic’ is a combination of two

words ‘vegan’ and ‘organic’. It’s a

guarantee that food is grown in an

organic way with only plant based

fertilizers, encouraging functional

biodiversity so pesticides are not

necessary. No chemicals, no GMO

and no animal by products in any part

of the chain.

We all know that following a plantbased

diet is the most ethical,

healthy and environmentally friendly

way of eating possible, but growing

some of those plants can give you

huge satisfaction along with all the

fun, self-reliance and planet-saving

benefits of producing your own food

too. It can be done at any level,

from keeping potted herbs on a

windowsill or growing vegetables in

your back garden, to aiming for near

self-sufficiency from a larger plot or

allotment.

So here’s what to do at this time of year.

102 I Plant Powered Planet


By Piers Warren

Piers Warren is the co-author

(with his daughter, Ella Bee Glendining)

of The Vegan Cook & Gardener: Growing,

Storing and Cooking Delicious Healthy

Food all Year Round

More information about Piers Warren:

www.pierswarren.co.uk

Plant Powered Planet I 103


AUGUST

Seeds to sow:

- Cabbages – early spring varieties

- Pak choi

- Lettuce and other salad greens that are

more suited for autumn/winter condi

tions such as lamb’s lettuce (corn salad)

- Lettuce varieties such as Arctic King

What to plant out:

- Pak choi

What to store or process

- Apricots

- Aubergine

- Cauliflower (make piccalilli with some!)

- Celery

- Courgettes

- French beans

- Garlic

- Onions

- Peaches, nectarines

- Peas

- Runner beans

- Strawberries

What do I mean

by ‘plant out’?

Crops that you have grown

from seed in trays or pots

that will need to be planted out

into beds or larger containers.

Alternatively you can buy many

of these as small plants from

garden centres or online

from garden catalogues

104 I Plant Powered Planet


Other jobs on the

plot

Prune apricot, peach and

nectarine trees in August,

straight after fruiting, the

main aim being to remove

diseased or damaged branches/twigs,

any that are crossing

and rubbing each other,

and to improve the shape of

the tree. They can also be

trained, by a combination of

pruning and tying to canes/

wires, to a fan shape against

a wall.

This is also the month for the

main pruning of cherry trees.

Summer-fruiting raspberry

varieties should be pruned

after all the fruits have been

gathered. Cut canes that fruited

down to ground level but

leave about six young canes

per plant to grow on and fruit

next year.

Check all winter squashes

(pumpkins, butternuts etc.)

and limit the number of developing

fruits to 4-6 per plant.

Lift onions and dry them in

the sun for a week or two

before storage. The easiest

method is to lay them in trays,

clean seed trays will do, and

leave them outdoors, bringing

them inside if rain threatens.

Plant Powered Planet I 105


SEPTEMBER

Seeds to sow:

- Spinach/chard

- Lettuce and other salad greens that are more

suited for autumn/winter conditions such as

lamb’s lettuce (corn salad)

- Lettuce varieties such as Arctic King

What to plant out:

- Chinese cabbage

- Turnips

- Pak choi

What to store or process:

- Beetroot

- Figs

- Grapes

- Melon

- Onions

- Pears

- Pepper – chilli, capsicum

- Plums

- Potatoes

- Raspberries

- Sweet corn

- Tomatoes

Other jobs on the plot:

Remove lower leaves from celeriac plants.

Sow green manures in areas where crops have

now been harvested and cleared.

Remove any dying rhubarb stalks and compost.

Stake plants that may need it over winter such as

purple sprouting broccoli, Brussels sprouts and

kale.

106 I Plant Powered Planet


-

OCTOBER

Seeds to sow:

- Broad beans

- Pea varieties that are winter hardy

- Lettuce and other salad greens that are

more suited for autumn/winter conditions

such as lamb’s lettuce (corn salad)

- Lettuce varieties such as Arctic King

What to plant out:

- Rhubarb

- Strawberries

What to store or process:

- Apples

- Carrots

- Winter squashes - pumpkins and

butternuts

Other jobs on the plot:

Last year’s leaf mould can be spread

around the plot as a mulch. Clear this

year’s fallen leaves from around the

garden and start a new leaf mould pile (a

simple netting enclosure will be fine).

Harvest winter squashes such as pumpkins

and butternuts before the first frost

and leave in the sun to harden for a

week or two before putting into frost-free

storage.

Bring in, to the greenhouse or conservatory,

pots of plants that will need winter

protection, such as citrus trees.

Remove dead leaves from around parsnip

plants.

Cut down asparagus ferns and compost.

Weed the bed and mulch well with

compost.

Plant Powered Planet I 107


Vegan

Careers

It may not come as a surprise to you that

vegans are everywhere.

From all walks of life, and from all

backgrounds, more and more people

are making the moral, ethical or

practical decisions that lead them

to a plant-based diet and the vegan

lifestyle.

We at Plant Powered Planet wish to

celebrate this, and in this issue we

speak with 4 different vegan professionals

about what veganism means

to them, what led them to leading a

more ethical lifestyle and how that

applies to their workplace.

108 I Plant Powered Planet


Joanna Eatwell

Costume Designer

Andrea Harvey

Vegan Hairdresser

Adam

Vegan Policeman

Rachel Brownstein

Actor, Writer & YouTuber

Plant Powered Planet I 109


Joanna Eatwell

Costume Designer

So tell us about your

vegan journey... You

have been vegan

for an incredible 48

years right? What

inspired you initially?

I became vegan just pre

teens almost 50 years ago,

I had been vegetarian before

that. I never liked or

drank milk, cheese and

eggs made me feel dizzy,

so when veganism was explained

to me by an uncle

and aunt who were both vegan

at that time, having just

returned from Kathmandu

hippy tail, it was a great relief.

I had a name for what

I wanted to do, it was liberating.

I joke now that I

spent my teens living off the

110 I Plant Powered Planet

garnish on plates, it wasn’t

always easy to get food, but

I think we are all resilient at

that age. I have never had

much interest in the food

side I was in it for the animals

from the earliest age

and still am.

How has being vegan

impacted on your

career?

I started my career as a

costume designer in music

videos and commercials,

before moving into film and

television, when I worked

in advertising I always tried

to be ethical in the type of

campaigns I worked on.

Historical dramas that I

mainly work on now often

require us to seemingly use

fur or leather, to recreate

period garments accurately

and part of the challenge is

to always find a cruelty free

alternative.

What differences

have you made

within your career in

connection with

being vegan?

I do look for creative vegans

and am always very happy

when I have others working

along side me. There

are also quite a few actors

now who are vegan, one

of the more well known I

have worked with is Woody

Harrelson, a lovely man and

a true vegan.

One of the things I like

about my job, is working in


Joanna worked as the costume designer for episodes of Taboo

other countries and spending

enough time in those

countries to really get to

know them. As a consequence

I have visited sanctuaries

in many different

continents and I applaud

and where possible support

the work people are

doing in often really difficult

circumstances.

What’s your favourite

vegan restaurant?

It was sad to see Tibits close

along with a few other old favourites

recently, but there

are so many vegan restaurants

now, we are spoilt for

choice. Thank goodness

for Happy Cow, it’s the first

thing I check when I arrive

in a new country or city and

it works all over the world.

Poster for The Miniaturist, another of Joanna’s projects


Andrea

Harvey

The Vegan Hairdresser

So tell us about your

vegan journey?

Like many , I started out going

vegetarian before going

vegan. I just didn’t know

about the dairy industry and

it didn’t occur to me that it

was as bad, if not worse,

than the meat industry.

I saw something on

Facebook and stated researching

and that was that.

After being vegetarian for

13 years I took the next

step. I have been vegan for

around 4 years.

I am now passionate about

it and love the fact that

Veganism is getting out to

more people . Although the

junk food options available

now don’t help the

waistline!!

How has being vegan

impacted on your

career?

Being in hairdressing, it was

impossible to work and not

use products that weren’t

cruelty free or Vegan. The

big 5 companies that most

salons and Academies used

just didn’t care about those

things.

When I went vegan, I became

more and more frustrated

and disillusioned with

this so I decided to open my

own 100% vegan salon.

At the same time I was

managing a hair academy

in Shoreditch and the owner

wanted to go 100% cruelty

free - the first Academy in

Europe to take this step.

Leading this change , I grew

more passionate and knew

I would find it extremely difficult

to go back to a salon

that didn’t work with my

ethos.

I now get contacted by hairdressers

who want to introduce

vegan options into

their salon but are unsure

of what steps they can take,

so I started a consultancy to

help them.

Thankfully, there are more

vegan friendly salons popping

up over the country

and manufacturers are

starting to change.

Although China still being a

big moneymaker for them, it

will be sometime before we

can go to every salon and

use products that are vegan

and cruelty free.

112 I Plant Powered Planet


What differences

have you made

within your career in

connection with

being vegan?

My own salon grew fast within

the 2 years it had been

open and then Covid hit!

I had been working with an

eco salon in Rayleigh, Essex

for a while heading up their

training - when the pandemic

took hold and with

such uncertain times for

businesses ahead of us, we

decided to join forces and I

moved Earth Salon to Salon

Messina’s premises .

Salon Messina and Earth

Salon now are leading the

way in sustainable Salons.

We have just been awarded

accreditation for being

a sustainable salon…. only

one of 24 Salons have got

this award in the UK- and

we are attracting a new vegan

fan base !

We are launching a training

academy soon and this

will include courses to help

businesses become more

sustainable and to understand

the impact that has

on it.

As The Vegan Hairdresser,

I get asked to do features

in the press and other hairdressing

related projects

and give advice, such as

the National Hairdressing

Federation Magazine.

What advice would

you give to

someone wants to

make changes within

their industry /

career to be more

vegan friendly?

Follow your heart! I believe

Covid has made people

think about making the ethical

choice, not just food,

but a whole lifestyle.

Research, research, research!

If you are going to

go vegan friendly, make

sure you get it right! Us vegans

will check! If you get it

wrong it can do more harm

to your business than good!

And feel free to contact me!

What’s the best bit

advice someone gave

to you in connection

with being vegan?

Don’t beat your self up if

you slip up when you first

set out on the vegan life!

You are heading in the right

direction and are on the

right road!

This advice came at the

right time for me, from a

friend. I used to get really

upset if I made a mistake

and really get annoyed with

myself that I messed upeven

though I was learning!

What’s your favourite

vegan restaurant?

Well ,not really close, but

Falafel Land on the Greek

island of Santorini . Just

amazing if you ever get a

chance to visit.

If you could invite

1 person round for

a vegan dinner and

chat who would it be

and why?

That’s a difficult one!

Probably Buddha! His life

was not written and recorded

so it would be amazing

to ask him and meditate

with him!

Failing that, Joaquin

Phoenix.

www.salonmessina.com

Plant Powered Planet I 113


Adam

The Vegan Policeman

So tell us about your

vegan journey?

I was vegetarian for around

12 years and thought I was

doing right by animals, however

it wasn’t until I started

looking into the dairy and

egg industry did I realise

the daily atrocities I was still

contributing towards. I’ve

now been vegan close to 4

years. My father is Italian

and a chef! So it was a bit

of a shock to him when I

went vegan, but he is very

supportive, in that he tries

to make new dishes for me,

and has even put more vegan

options on his restaurant

menu.

How has being

vegan impacted your

career?

I don’t think it has impacted

my career, although it may

have impacted on those

around me to a degree. A

number of my colleagues

have made positive changes

towards veganism after

discussions with me. The

workplace can be difficult

and frustrating being surrounded

by predominantly

non-vegans, however I try

to remember it’s not about

me, and just try to encourage

veganism as best as I

can, in hope that something

will resonate.

What differences

have you made

within your career in

connection with

being vegan?

Other than purchasing vegan

boots and belt?! A large

part of Policing is protecting

the most vulnerable in society.

There are amazing cops

out there risking their lives

on a daily basis, and dealing

with more trauma than

most will ever experience. It

therefore saddens me that

this compassion and care

is seldom extended to the

many animals exploited for

human gain. These animals

are undoubtedly the epitome

of vulnerable.

What advice

would you give to

someone wants to

make changes within

their industry /

career to be more

vegan friendly?

Considerations such as ensuring

any uniform provided

being vegan, or there’s

a vegan alternative. The

same with any catering

considerations.

114 I Plant Powered Planet


What’s a typical day

like for you?

Due to the nature of my job,

I cannot go into details! I

currently work on CID - so I

deal with serious and complex

investigations. It’s a

highly demanding role mentally

and emotionally.

What’s the best bit of

advice someone gave

to you in connection

with being vegan?

At the point of me and my

partner going vegan, I don’t

think I’d ever met anyone

who was vegan! I’d like to

think that had I met someone

who was vegan and

they highlighted the same

issues I now try to raise

amongst family, friends

and colleagues that I would

have made the connection

and transition quicker.

Some of the speeches

I’ve seen online from the

likes of Joaquin Phoenix

and Earthling Ed are poignant

and empowering. Once

you’ve seen and heard certain

things, there is no going

back.

Have you ever

attended a vegan

march or demo – as

a police person or a

demonstrator?

I have not. Most of my advocacy/activism

is done

directly with my friends,

family, colleagues and via

social media…with varying

degrees of success!

Do you know of other

vegans in the police?

I’m sure there probably are

a small handful but I’ve not

come across any yet! One

of my colleagues tried it for

a few months but is now

veggie, whilst another is following

a vegan diet but still

buying leather etc.

What’s your favourite

vegan restaurant?

Temple of Seitan in London!

I’d also like to give a shout

out to Beer Riff Brewing

Co in my home town of

Swansea. They make a

mean vegan pizza and have

15 taps of the freshest

beer, all of which are usually

vegan!

If you could invite

1 person round for

a vegan dinner and

chat who would it be

and why?

I was a big Arnold

Schwarzenegger fan growing

up, and I’ve noticed over

the past few years he has

been promoting less meat

and dairy consumption. I

would like to sit him down

and for him to hear me out,

in hope that I could get him

to go vegan! Having someone

with his global stature

going vegan would be a big

step in influencing others to

follow suit.

Plant Powered Planet I 115


Rachel

Brownstein

Actor, Writer

& YouTuber

So tell us about your

vegan journey?

My transition was a quick

one! In editing terms, it was

a jump cut; all to nothing in

a couple of months. I loved

animal products, meat especially,

but I became more

and more aware of the realities

of animal agriculture,

and the abuse and exploitation

involved.

A friend became vegan and

started posting information

on social media, and of

course; the more you see,

the more you get shown. I

started feeling guilty after

eating meat and knew I had

to make some choices. I initially

considered vegetarianism,

but then watched a

video of male chicks being

fed into a shredder, and

knew it wasn’t enough.

I’ve always been experimental

in the kitchen, and

have collected lots of spices

and random ingredients,

so making the change

wasn’t as tricky as I’d initially

feared. It does take some

extra thought at first, but

it’s really woken up my palate

and made me curious

about food again.

How has being vegan

impacted on your

career?

It’s opened up a whole new

career path for me! I started

spending a lot of time

in the kitchen during the

pandemic; I needed the distraction

and creative outlet.

Whenever I’d post pictures

of my creations, friends

would ask me why I didn’t

have a YouTube channel.

I then asked myself; “Why

don’t I have a YouTube

channel?!” It seemed like

such a no-brainer; film what

I was doing and stick it on

the internet to help other

people explore the possibilities

of plant-based food.

I’m an actor, so I have editing

software, but I’d barely

scratched the surface,

so found myself faced with

the task of teaching myself

how to create engaging

videos (and how to cut

4 hours of content into 15

116 I Plant Powered Planet


minutes!). The editing side

of things has actually become

very enjoyable as it

ticks a lot of my boxes; creativity,

problem solving, and

challenging.

How do you invent

these brilliant vegan

creations?

It really varies; sometimes

I have an ingredient that

I’d like to explore (eg sweet

potato), or the idea of a

finished dish pops into my

head and I’ll reverse engineer

it to figure out how to

achieve it.

For example; I knew I wanted

to make some ribs, and

started looking online for

ideas of how to mimic the

bones. I saw ideas from

lollipop sticks to jícama, but

none felt quite right.

I then wondered if I could

use bamboo garden stakes

but didn’t know if they were

food safe.

That led to “Cedar! That’s

used in barbecues!” and off

I went on a hunt for BBQ accessories.

I found some thin

planks that are meant to be

used under a piece of meat

to give smoky flavours.

I dug out my Dremel and got

to work carving the bones. I

have to say; I am very proud

of them. I was shocked by

how well they came out!

Often, something will go

wrong or I get a completely

different result to what

I’d planned, and this then

feeds lots of other ideas. I

keep a Google Keep note

pinned to my phone’s home

screen for jotting down

those 2am “Oooooo, how

could I make that happen?”

What’s the best bit

advice someone gave

to you in connection

with being vegan?

I don’t know if I ever got any

about veganism as a whole,

other than making sure I

took supplements.

I’m quite self-reliant so I

just dived in headfirst. In

terms of cooking, Grace (the

Admin of a Facebook group

called Mangled Brains and

Plant Powered Planet I 117


Droopy Genitalia) has given

me lots of tips for making

WtF (Wash the Flour) seitan

that have been invaluable.

The best advice I could

give would be to buy/

loan some vegan cookbooks,

ideally written by

someone who lives in the

same country as you. I’ve

bought several American

ones, and many of the ingredients

aren’t available

in the UK, which can lead

to feeling overwhelmed/

disheartened.

YouTube is also a fantastic

resource; so many different

creators are sharing knowledge

gained by experience,

and that can take away

some uncertainty and spark

some ideas.

Also, I would like to stress

that it’s OK to slip up and

eat something non-vegan,

nobody is perfect! Labelling

yourself “VEGAN” can put

real pressure on yourself,

which leads to feelings of

failure. I know a few people

who have tried and then felt

terribly about themselves

after eating a chicken burger

after a night out and then

gave up totally on trying

again. Just go at your own

pace, making small changes/substitutions

here and

there.

What’s a typical day

like for you?

I have a part time job in

a call centre Monday to

Wednesday, and I often

bid farewell to the working

week with a few pints in my

local pub on a Wednesday

evening.

Then I start the editing

process on Thursdays (videos

are published every

Tuesday). It can take anywhere

from three to thirty

hours to cut, polish, and

create all of the marketing

materials.

I have Ehlers-Danlos

Syndrome which effects my

joints and energy levels, so

I have to take things dayby-day

in terms of filming

content; I try and keep a

few videos “in the can” in

case of a flare up. I tend to

film over the weekend, and

again, this can take a couple

of hours, or in the case

of the ribs video; nine hours!

What’s your favourite

vegan restaurant?

I went to Lisbon, Portugal

for my 40th birthday a couple

of years ago, and fell in

love with The Green Affair.

I stumbled on it completely

by chance, and was immediately

blown away with the

amount of choice and quality

of food.


It’s so rare to see beautifully-plated

vegan dishes

in restaurants; so often it’s

piles of casserole or risotto.

The bill was also a delight;

40€ for three people including

wine. The pandemic has

stopped me finding new

places to try where I live in

Leeds, England, so I am very

much looking forward to

getting out and about in the

coming months, and discovering

some new favourites.

If you could invite

1 person round for

a vegan dinner and

chat who would it be

and why?

It would have to be Andi

Oliver. She’s a British chef,

and tv/radio presenter.

She has a vast knowledge

of food, and always comes

across as a complete blast

to spend time with; full of

laughter, and supportive/

constructive.


Vegan

Challenges

Joshua Allerton run

a vegan confectionary

store in Digbeth,

Birmingham. He

started the shop

to aide his journey to veganism

whilst helping others do

the same. He is always on the hunt

for independent vegan confectioners

to supply sweets, chocolate,

popcorn and more snacks to his

store. Alongside running the shop,

Joshua works with independent

businesses to improve their marketing

whilst writing on his personal

development blog. For fun, he

obsesses over one video games,

believe he’s going to be the next

big thing, failing epically, before

finding another video game to repeat

the cycle is a qualified nutritional

therapist.

I’m turning vegan.

No more meat or dairy is entering my

home and I always seek the vegan

option when dining out (no matter

how poor it is).

But there’s a whole lot more I need to

do and many more challenges I need

to face. I turned to my lovely Twitter

followers to prepare me by asking

the simple question:

“Hardest part of turning

vegan?”

With over 150 responses, and explosive

arguments, I’ve collated the

most mentioned challenges into this

article. Not everyone will experience

all these challenges on their journey.

If you’re curious or just starting your

journey, may these challenges prepare

you and make you feel a little

bit less alone.


Dining out

I hear the laughs of veteran

vegans as I write this…


You’re going to find very

quickly that dining out as a

vegan is difficult.

Do you like “veggie

burgers”?

What about “meatless

salads”?

Admittedly, hospitality is

getting better at providing

more vegan options, but research

is paramount before

visiting anywhere. There

have been a few times

where I’ve been forced to

eat veggie due to lack of

options.

To overcome: find Facebook

groups for your local area.

Vegans are passionate eaters.

We don’t punish our

tastebuds, so, when a local

restaurant (especially a

vegan-only venue) does an

amazing job, we shout and

scream about it. Dedicated

vegan groups for local areas

are establishing on

Facebook for this purpose.

Find them, use them, and

enjoy eating out!

There are also apps and

websites dedicated to the

curation of such vegan

establishments. Vegan-

Friendly and Happy Cow are

two I recommend. Others

exist and more will come.

Additionally, I saw this challenge

as a positive. To contribute

to the community,

it became my vegan duty

to find all the vegan-friendly

restaurants in my local

area and try them. Not all at

once, mind you.

Plant Powered Planet I 121


Hiding your imperfections

“You’re a vegan now. You cannot

own anything that isn’t.”

You check every single item of clothing. As your throwout

pile increases, you worry how you’re going to afford

a whole new wardrobe – especially a vegan wardrobe.

What about if you can’t afford a new wardrobe? What

about if you accidently wear those trainers out have

leather uppers? People will call you a fraud and you

can no longer declare your veganism to the world.

Chill.

To overcome, you need

to remember this one

statement:

There is no such thing

as a perfect vegan.

The Vegan’s Society

definition explicitly declares

that we must

seek to exclude exploitation

of animals “as

far as is possible and

practicable”. There’s a

difference between being

lazy and being unable

to prevent abuse.

If you can’t afford to replace

your leather shoes

with vegan-friendly

alternatives, don’t. If

you’re in desperate

need of a new shirt for

work and you can only

afford Primark, purchase.

It is not possible

and practicable for you

to walk to work with

no shoes and no shirt

(you’re not LMFAO).

Plus, throwing out good

clothes just because

they’re not vegan will

cause more damage to

the environment than

saving them. Instead

of throwing out, make

sure your next purchase

is vegan – where possible

and practicable.

122 I Plant Powered Planet


Missing cakes

(and other

sweet treats)

Cakes and other confections

are an obvious no-go

for vegans. Traditional recipes

call for eggs, butter,

and milk. Whilst there have

been some adaptions over

time, there’s always the

creepy milk powder ingredient

waiting to surprise

you every time you think

you’re close to finding a vegan-friendly

cake.

Sugar is the only ingredient

humans naturally crave

from birth. To live in a world

without sugar is bold and

brave, but have you seen

that slice of cake in the bakery’s

window?

To overcome: Shop online

and at your local independent

specialist

Luckily, vegan confectionary

is booming. Your supermarket

may be slowly

catching up, but that’s

just a fraction as to what’s

available. Online stores like

VeganKind, Vegan Store,

and Alleway’s Confectionary

offer a wide range of vegan

sweets and treats. Check

them out.

During Lockdown, home

baking has exploded and vegans

are not shy. Check out

your local vegan groups or

neighbourhood groups for

anyone selling their bakes.

Just remember to find a

kitchen that’s registered

with the local authority.


Becoming #1

enemy of your

entire family

Family and friends can be

difficult with your decision

to turn vegan. We’ve talked

about how to deal with

those annoying questions

(“where do you get your protein

from?”), but there’s one

element we need to cover:

Your frustration when they

don’t join you.

You’ve seen the battery

in the chicken farms, the

grinding of piglets, and

the forced impregnation

of cows. They haven’t. You

may be tempted to sit them

down and host a cinema

night highlighting the trauma

you’ve witnessed. When

they refuse, you become

confused and angry. “Why

don’t they see what I do?”

Breathe.

To overcome: Give them

time.

Your newfound identity

as a vegan is challenging

for them too. They see the

changes you’re making

every day and you share it

when they’re with you. Going

out for a simple dinner date

is now a pain. What was

simple is now difficult (as

you surely know).

They may attack you and

convince you that you’re

wrong. It’s the easier

choice. You have remain

patience and stick to your

guns. Where it turns to all

out abuse, remove yourself

from the relationship. No

friend or family member is

worth keeping when it turns

sour.

For friends who simply don’t

understand, accept you’re

not going to convert them.

Instead, offer to cook for

them one night and try out

new foods. Laugh about it

on the way.

“Did they really think they

could pass this off as

meat?”

“What were they trying to

achieve with this?”

There are terrible vegan

foods out there, just as

there is non-vegan. Find

humour in your journey and

they will become an ally.

124 I Plant Powered Planet


Feeling guilt about not doing it sooner

Out of all the replies, this

one threw me. This self-hatred

and disappointment

defeats the triumph of making

the decision in the first

place. Who cares if you’re

72 and only just turning vegan?

That’s one more day

than other people. That’s

one more life saved.

To overcome: Use a vegan

calculator

We don’t have time travel

yet (do we?), so we can’t

go back and decide to be

vegan from birth. But, we

can measure the impact

our personal vegan journey

has. The Vegan Calculator

calculates the gallons of

water, lbs of grains, square

foot of forest, lbs of CO2,

and animal lives saved for

each day we’ve been vegan.

If you’re feeling down

one day, use the calculator

to witness the impact you’re

making already!

These were the common

challenges faced by vegans

when starting their journey.

As I progress to a more ethical

and vegan lifestyle, I will

face these challenges head

on and discover hurdles of

my own. This tweet reminded

me that we’re not alone

on this journey. The actions

I’m taking may be individual,

but it is as a collective we

can make a bigger impact.

Plant Powered Planet I 125


The Charity supporting older vegetarians & vegans

About VfL

Vegetarian for Life (VfL) is

an advocacy and educational

charity, which strives

to be the leading authority

on diet and healthy living

advice for older vegans and

vegetarians.

Now in its thirteenth year,

the charity has enjoyed

significant success and

achieved wide recognition.

I would particularly like to

highlight the outstanding

efforts of its staff to support

older vegans and vegetarians

during the COVID-19

pandemic – a group which

is so often overlooked.

126 I Plant Powered Planet


VfL developed a comprehensive

programme of online and postal

outreach, targeting age-friendly

networks, sheltered housing

schemes for older people, carers’

organisations, dementia support

groups, lunch clubs, older people’s

friendship groups, stroke survivors’

groups, Women’s Institutes, care

homes, food banks, healthy-living

networks, LGBT groups for older

adults, relevant Facebook groups,

digital hospital radio, social prescribers,

and more.

The chefs were joined virtually by

almost 3,000 attendees across

45 organisations, including lunch

clubs, care home caterers, carers

groups, Women’s Institutes,

Age UK franchises and other older

people’s groups and networks

throughout the UK – offering menu

support where required.

Feedback on this new online format

was overwhelmingly positive:

“Great to be working in partnership with VfL

to deliver online and virtual sessions to carers

to take a break, get away from the daily

routine and come together during lockdown.

The session really helped to engage with

carers, and bringing the group together online

has sparked new ideas and suggestion

from carers around future face-to-face and

virtual breaks.”

“…a fantastic session to VOCAL’s carers who

all learned something new from a chopping

skill, about spices, alternatives for the dish

and difference between male and female

peppers!”

– VOCAL, Zoom cookery demonstration

“Our members really enjoyed your session;

thank you so much for taking the time to do

this. We found that the additional ingredients

put a new spin on a familiar recipe and

taste tests have been positive from members

and family. You presented so well and

your set-up for presenting on Zoom worked

really well.”

– Leith Women’s Institute, Zoom cookery

demonstration

“I was really taken with the work that [your

Roving Chef] put into our session at AbilityNet.

[She was] so friendly and very helpful. She

was accommodating with a date/time and

made an amazing curry. Really impressed

and will recommend to others.’

– AbilityNet, Facebook demonstration

Plant Powered Planet I 127


The number of UK vegans

and vegetarians continues

to soar, with a staggering

25% of all Brits predicted

to be vegetarian by 2025

, and already an estimated

14% of vegetarian and

vegans in Great Britain are

aged 65 or older . That’s

why Vegetarian for Life

(VfL), a charity that supports

older vegans and vegetarians

will be launching a

free self-advocacy pack to

mark National Older Vegans

and Vegetarians Day this

October.

The pack will help to explain

the laws protecting those

with special dietary needs;

sources of support if your

rights aren’t being recognised;

and some simple yet

critical actions you can take

today to protect your future

dignity and rights. These include

making a statement

of your wishes and care

preferences, which future

carers should honour.

Amanda Woodvine, CEO of

VfL, explains why the time

is right for the upcoming

self-advocacy pack launch:

“Many people assume that

veganism and vegetarianism

are new concepts –

something for younger generations

– but that simply

isn’t true. VfL exists solely

to support older vegans and

vegetarians, and increasing

numbers find that maintaining

their dietary and lifestyle

beliefs is not always

a straightforward matter.

Although philosophical beliefs,

such as veganism,

are protected under multiple

laws in the UK, older

vegans and vegetarians often

find themselves in situations

that go against their

basic human rights when it

comes to food.

“In later life, many of us rely

on others for food – whether

that is ready-made meals for

home delivery, or provisions

in care settings. Conditions

such as dementia can be

an additional barrier to

maintaining control over

our diets and our identity

and beliefs. VfL hears time

and time again from older

vegans and vegetarians

and their families who have

been given food that goes

against their fundamental

dietary beliefs, particularly

in social care settings.

“This can be through lack

of understanding of what

being vegan or vegetarian

really means; lack of training

of catering teams and

care staff; or simply confusion

over how to interpret

the Mental Capacity Act. So,

that’s why we’re launching

our self-advocacy pack – a

one-stop shop containing

resources, guidance and

tips to ensure that you get

the food that you are legally,

and ethically, entitled to.”

Email:

info@vegetarianforlife.org.uk

or contact VfL on

0161 257 0887

to request your free self-advocacy

pack and VfL will

post or email it as soon as

it is launched.

128 I Plant Powered Planet



Although philosophical beliefs, such as

veganism, are protected under multiple

laws in the UK, older vegans and

vegetarians often find themselves in

situations that go against their basic

human rights when it comes to food.


Plant Powered Planet I 129


What’s the story

Stem & Glory?

I’d been rolling the idea of a vegan restaurant

around in my head for a very long time. I ran

a multisite leisure business for more 10 years

prior to Stem & Glory and had been experimenting

with a vegan cafe within that business since

we started. Finally, the opportunity presented

to open a fully-fledged cafe/restaurant. We did

a very successful rewards based Crowdfund

on crowdfunder.co.uk raising £97k, and the

first place was opened in Cambridge. We were

greeted with massive support from the community

here and it was very clear we were on to

something.

130 I Plant Powered Planet


We launched another, this

time equity based, crowdfund

on crowdcube.com in

March 2018 to raise funds

for a site in London. It was

even more wildy successful

than the last one, reaching

our £350k target in less

than 5 hours of going live,

and closing on £610k funded.

The London Flagship

opened in January 2019. By

January 2020 it was absolutely

flying.

Looking to the future

As shocking as the lockdown

was for hospitality

businesses, we suddenly

found ourselves with time

to get creative. We were so

busy last year, many projects

were planned, but we

were too short on time to get

them in motion. So, through

lockdown we upgraded all

our tech systems, did a

complete rebrand with the

amazing Afroditi Krassa,

which turned out absolutely

fab. We developed new concepts

for ready meals and

other products, along with

upgrading all our marketing

collateral. We had viewed a

new site for Cambridge just

before lockdown (we’ve outgrown

our existing site and

wanted to build the London

model in Cambridge), the

lockdown created the perfect

environment for a good

deal from the landlords

on the site, so we are now

close to exchanging on that

Plant Powered Planet I 131


and hope to be open later

this year. In January we had

also agreed terms on a second

super exciting City site

which was due to open at

the end of this year, obviously

paused for now, but

hopefully open April 2021.

We have developed a new

omnichannel business

model which we will roll out

from the new Cambridge

site and beyond which

spans in-store dining, delivery,

click & collect, and

our ready meals and product

range. Afroditi Krassa

is also designing the new

restaurant, so all in all we

are very upbeat and positive

about the future, and

intend to fully resume our

mission to get to 5 sites by

2023.

What are the worst mistakes

restaurants make

when catering for vegans?

Serving the vegetarian option

minus the dairy, without

adding anything for

flavour! Historically restaurants

viewed vegan food as

all about ‘lack’ and seemed

to think vegans just want to

eat salad (literally lettuce,

tomato and cucumber!) and

have no desire for a gourmet

culinary experience.

Stuffed vegetables too are

an old school vegetarian/

vegan staple which are still

over used and part of the

reason I started a vegan

restaurant (I never want to

see a stuffed pepper again)!

132 I Plant Powered Planet


Fortunately, things are

much better now, and I

greatly appreciate that

restaurants and chefs are

making much more effort to

provide vegan menus. BUT

I still think that unless you

are in a vegan restaurant

where the chefs are working

with getting rich depth

of flavour from vegetables

100% of the time, many

restaurant vegan dishes

are about providing vegan

options, and don’t have that

wow factor. Hopefully, this is

now also changing, but obviously

for me it’s about vegan

restaurants rather than

vegan options in non-vegan

restaurants. I will always

seek out a vegan place as a

preference, and my hope is

that vegans everywhere will

support their local vegan

businesses who are doing a

brilliant job and are almost

exclusively small independents

without financial backing

- they need your support

now more than ever.

Veganism

Honestly, there are many,

many reasons to be vegan

now, but for me it’s about

the animals and always

was. The moment in my

teens when I was introduced

to the idea of compassionate

eating for the

first time was the most significant

‘aha’ moment of my

life. I stopped eating meat

on the spot, and almost

40 years later I have not

wavered at all in that view.

It literally changed my life

forever.

Plant Powered Planet I 133


The longer I am vegan, the

more my love for the other

species on the planet grows.

I am extremely sensitive

to seeing or even thinking

about the abuse of animals

on any level. I do not view

my life as more important

than the other beings on the

planet. I find roadkill deeply

upsetting. The gentle nature

of animals is extremely

humbling to me. I think

in years to come the depth

of sentience of animals will

be more widely understood,

and my hope is that more

people will have that realisation

that I did and literally

no longer be able to eat animals.

It’s absolutely clear

that we do not need to eat

animals anymore, so the

justifications for continuing

with this will start to be increasingly

challenged in the

coming years (in my view).

I think we can all learn from

spending time with animals,

I have dogs in my family

(some vegans may have a

view on that) and I truly love

them. Their gentle loving

nature is an example to all

of us as to how we should

behave.

Considering

veganism?

There are two ways to do

this - the gradual shift and

the life changing moment!

The gradual shift - start to

increase the number of

days in the week that you

134 I Plant Powered Planet


eat vegan, gradually start

weaning yourself off over

time. Get some vegan cook

books and start cooking.

Fall in love with vegetables.

If you are not into cooking

there is such a huge range

of vegan produce in the

supermarkets these days,

everything is clearly labelled

too. Give yourself a month

to adjust. A bit like quitting

smoking, don’t worry if you

fall off the wagon. Get back

on it again, and don’t give

up giving up.

Life changing moment - go

and spend some time with

animals and really deeply

consider why it’s ok to love

a dog, but eat a cow or pig.

Examine your justifications

for eating animals for your

own taste pleasure when

you really don’t need to

and stop making excuses.

Change for good.

‘Dirty’ Vegan Food

I think, of course, there is

a place for dirty vegan, but

my personal path with veganism

is also paralleled

by healthy eating and good

nutrition. This is also the

case at Stem & Glory; we

aim to offer really tasty, and

healthy vegan food, made

just from vegetables. I think

in the next 5-10 years this

will become a dominant conversation

as of course just

because it’s vegan doesn’t

mean it’s healthy. The first

vegan I ever met was overweight

and living on a diet of

potato chips. So yes, whilst

your double stacked deep

fried seitan burger with

lashings of mayo, huge bun

and mac’n’cheese and dirty

fries on the side might taste

delicious, it should probably

be an occasional treat and

not a staple.

At Stem & Glory, we aim

to offer really tasty, and

healthy vegan food, made

just from vegetables. We

are creating healthier twists

Plant Powered Planet I 135


on classic dishes too. We

also believe that calorie

awareness will also become

increasingly important.

If people knew how

many calories were in their

dirty burger they might think

twice. I also think this might

make dirty vegan become

more healthy but still tasty,

as operators also become

aware of the calorie content

of their food and find ways

to make it healthier.

Don’t be fooled into thinking

that just eating plant-based

food without attention to

nutrition and calories will

lead to better health.

At Stem & Glory, we believe

that gut-friendly food, low

in refined carbs, is the way

to go. We focus on natural

vegetables accompanied by

nutrient dense components

such as nuts and seeds.

There is a big focus on layering

umami flavours and flavour

combining to get that

explosion of deliciousness

which overrides any need

to eat huge portions to feel

satisfied.

Fermented and pickled

foods too are really good for

your microbiome and overall

health. In terms of the future

of food, we believe this

is where it lies. Fermented

foods can also play a huge

part in strengthening the

immune system, they are

naturally probiotic, improving

your digestive system

and natural gut flora, which

support all bodily functions.

In my view, moving away

from vegan junk and meat

replacements, towards natural

unprocessed food is

the right way to achieve optimum

health and a healthy

weight.

For more information, visit:

www.seedrs.com/

stemglory

www.stemandglory.uk

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