Why wool matters… Obviously, that line from this flyer in a shop window on Regent St in London caught my attention. I scoffed, walked past, then doubled back, returning to snap this image. We’ve been conditioned to romanticise wool, sidestepping everything about it, from what it is, how it’s obtained, its ecological impact, heck even…
vegan
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…
Vegan 101: My Favourite Vegan Cookbooks and Vegan Food Blogs
A few readers of our book, Think Like a Vegan, sent us messages asking about vegan cookbooks and vegan food blogs to help them learn about vegan food. I’ve written a few of these types of lists over the years. It’s time to pull them together properly.
Live Cast! Lessons for Vegan Leaders from COVID-19
In May, I spoke at an event hosted by Vegan Leaders. Emma Osborne, founder and CEO of Citizen Kind, and I discussed the impact of COVID-19 on veganism and advocacy. Check out the video here. It was a spirited discussion and I’m grateful to Vegan Leaders and Emma for inviting me.
Best Vegan Panettone for 2019
When we realised there were six vegan panettoni on the market this year, we knew we had to try them all. Here we will give you our opinion on the best vegan panettone for this winter holiday season. Panettone is a traditional Italian Christmas cake. It originated in Milano sometime in the 18th century. Since…
It's About The Conversations
Co-authored with Damon McDonald and first published on Ecorazzi on 10 September 2018. Photo credits to Vegandale. Empowering, positive and unapologetic vegan advocacy while having fun at a vegan food and drink festival are not mutually exclusive activities. From the clever, and often laugh out loud funny, vegan artwork that reinforces the simple idea that to help…
Neapolitan Classics: Provola Affumicata (smokey provola cheese)
Provola affumicata is a typical smoked cheese from the Campania region and it is the classic cheese that we use in the dish pasta e patate (pasta and potatoes). This is very easy to make, stretchy, melty and requires no cooking. It does, however, require soaking. So your active time to make this will be…
Supper Club: Neapolitan Classics
Come along to my very first supper club on 20 July 2017 and support a good cause! I will prepare some of my favourite, classic Neapolitan dishes for this four-course vegan supper – starter, main, side salad and dessert. Think fragrant orange blossoms and sunshine and you will know my inspiration. All home made. If you…
Butternut Squash Spread
This umami filled, no oil, spread will rival avocado on toast any day. It tastes indulgent and it is anything but. It is ridiculously simple and quick to make. It does require that you have roasted butternut squash on hand and you can prepare that ahead of time and keep it in the refrigerator. And…
