Be good to yourself and all fellow animals
Co-authored with Jeffrey Coolwater and Carter Felder. First published on Ecorazzi on 16 October 2017. The following are experiences from the “How Do I Go Vegan? Ask Here!” booth at each of the Vegan Food and Drink Festivals this summer. Sometimes, creative, non-violent vegan education, means talking to hundreds of people in one day and other…
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I love film. I am not a critic or an expert; I don’t recall all the names or know all the facts. I am a spectator. I love the stories, the experience, the new worlds, the different realities. The London Film Festival is a sort of holiday for me and I look forward to those…
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We have convinced ourselves that killing animals is ethical, especially if we wait 46 days.
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From 15 to 19 September, 2017, I co-hosted a yoga retreat in the Highlands with Serena Lee. Serena is a very talented yoga instructor and has been our instructor for almost two years. Our guests were delightful and everyone had an excellent time. Thank you to each of you who joined us and a big…
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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…
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Here is the menu for my Neapolitan vegan food supper club on 20 July 2017 to benefit Baraka Community Partnerships. Click here for all details
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It has been a while since I was active in my wee cottage industry of responding to self-absorbed speciesist articles in the press. I was getting my hopes up that perhaps they were done for. I needn’t have. The Guardian returns to form and showcases the new fad of reducetarianism, telling us that vegans are…
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