Animal documentaries feel like a scam we don’t even think about as a scam anymore. They’re rationalised as educational and, arguably, they can be. Often, they’re ghoulish displays of supreme speciesism. On the one hand We often have scenes of natural behaviour from eating, including predation, to mating, nesting and taking care of young. At…
Freya the Walrus
Freya the walrus drew crowds and in the end that did her in. No different than what happens to the billions of land animals and uncountable sea life we kill each year. And the timing between this and what’s happening at Sfattoria, couldn’t be more ironic. Animals always lose. It doesn’t have to be this…
No refuge
What’s happening at the animal sanctuary Sfattoria degli Ultimi near Rome is tragic and infuriating. It also encapsulates what it means to be an animal in our world: animals have no rights to their own lives because they’re categorised as objects. They have no more rights than our phones or handbags. What’s happening at Sfattoria…
Efficiency of cultivated meat
In response to a post about extreme climate and animal agriculture, I received a question on a social media platform about the efficiency of cultivated meat compared to current farming practices. Although not exhaustive, my response covers a variety of points from ethics to supply chain, environment, taxes and more. In this context, we can’t…
Think Like a Vegan: The Podcast
A podcast bringing you thought provoking deep dives across a wide variety of subjects from me, one of the authors of Think Like a Vegan: What everyone can learn from vegan ethics. Each episode is a mini talk about one topic which might not be the focus of an everyday conversation, including activism, ableism, reproductive rights,…
Vegan Options: Beyond the Menu – for Women in the Food Industry magazine
I’m delighted to have contributed this opinion feature, “Vegan Options: Beyond the Menu“, about what to consider when designing vegan menus for the latest issue of the excellent Women in the Food Industry magazine. Winter 2021 is a bumper issue and shouldn’t be missed. Below is an excerpt. Click the link above or the photo…
Neapolitan Classics: Struffoli, vegan and air fried
This Neapolitan Classic is a holiday favourite. Struffoli are little fried dumplings covered in honey, hazel nuts and festive sprinkles. They’re a typically Neapolitan sweet, also found all over southern Italy, and generally made around Christmas and New Year. In Naples, their texture will be crunchy. In some places and especially among the descendants of…
Neapolitan classics: Crusty bread
This is a recipe for a classic Neapolitan no-knead, crusty bread with a chewy crumb. You’ll want to eat immediately out of the oven. I like bread that has a significant crust and a chewy interior. It’s a standard in Neapolitan bakeries and it’s often referred to as pane cafone, meaning peasant bread. The basis…
Vegan Panettone Review 2021
We’ve returned for a third edition of our vegan panettone review. We’re doing it differently this year This year, we’re drawing from our 2019 and 2020 archives because there are fewer panettoni available. It seems the best ones have mede it through the wilderness somehow. Choice is more limited this year. Reasons? Ach, I’m not…
Events & updates!
All the upcoming events and recent interviews and press coverage for Think Like a Vegan
