After an active period travelling all over to support everyone else’s vegan festivities, ending with the Worcester Vegan Fair, Veggie are looking forward to kicking back on Saturday 21st December.
Our friends at our Sumac Centre home base will be celebrating the longest night of the year with a festive bring-a-dish-mega-meal at the Sumac Centre!
The bar will be serving mulled wine and mince pies along with it’s usual fare, we’ll have fire in a barrel in the yard for you to warm your hands and there’ll be fairy lights, bunting and candles galore as we transform the centre into a festive wonderland.
The sumac cafe will provide enough roast potatoes and gravy to feed the masses but the rest is up to you!
So bring a vegan dish to share of your festive favourites, savoury or sweet, and join in the feast!
This isn’t a regular People’s Kitchen and there are limited spaces for the meal so if you’d like to be part of it, please buy your ticket in advance.
We have 50 tickets which we’ll be selling at the bar over the next two weeks or you can reserve your ticket by emailing email@example.com. There’s a suggested donation of £3 and all money raised will go towards the new Sumac boiler fund so feel free to give more if you can!
To ensure you get a slice of ALL the action, arrive on time at 7pm.
We’ll be decorating the centre, chopping, baking and generally merrymaking from 2pm so come get stuck in!
There are also a few spaces at the Christmas Day get-together at Sumac Centre on Wednesday 25th December. Veggies’ Chrissy is heading up a vegan Christmas Feast, to contribute between £5 & £10, according to their means.
For more info or to express your interest contact us.
For more ideas and info to celebrate a Caring and Compassionate Christmas. visit our Vegan Christmas blog.
That’s all folks, for 2013, but we already have over a dozen events on Veggies 2014 events diary, including our own 30th Anniversary!
So, our thanks and best wishes go out to all our volunteers, friends and supporters. If you can’t make it to one of the end of year celebrations, we look forward to seeing you next year,
For almost 30 years Veggies of Nottingham have been working to promote compassionate catering. In all those years we have never used calves milk, nor any other animal products. In 1984 this was unheard of, but now customers rarely ask “do you have normal milk” – Plant Milk Is Normal.
The choice is no longer soya milk or calves milk. With Oat Milk, Hemp Milk, Coconut Milk, Rice Milk, Soya Milk, Spelt Milk, Almond Milk, Hazelnut Milk and many more widely available why would any one choose to cause suffering to cows and their calves.
With the support of Granovita (soya milk), Koko (coconut milk) Good Hemp (hemp milk) and others, Veggies continues to bring these many choices to vegans and non-vegans alike.
Different milks may be preferred for different purposes. Some are better to make smoothies or ice-cream, for cooking, on cereals, or for use in tea & coffee.
Experiment. Enjoy them all!
This non-dairy milk spotter chart is from the Stop the Cull facebook page. For a discussion of many more choices and preferences visit the Stop the Cull site.
The dairy industry is pressing for the killing of 70% badgers in cull zones, but what else can farmers do to ‘protect’ their cows? When they have killed ‘their’ cows at an unnaturally young age (when their milk production falls), they could grow almonds, hazelnuts, oats or hemp instead. The efficiencies of growing food for direct human consumption might free up land for wildlife, and even for ex-dairy cattle to live out their lives in retirement.
Tips for successful use of plant milks
These days people understand that soya milk may separate in coffee – they rarely complain, but they do seek the solution.
The factors behind soy milk separating are acidity and temperature.
The solution: the optimal temperature to brew coffee if about 93 °C – not boiling.
If your milk separates simply add more milk, allow coffee to cool or make it less strong. Some milks settle, so it is always worth giving a quich shake before use.
The report includes info on ‘Who makes what, soya sourcing & GM policies’.
For example Dean Foods, who own the Alpro, Provamel, Soya Soleil and White Wave brands, is a massive dairy company in the USA, reported to control up to 90% of the processed milk market in some states.
As at 20th November 2013, the live scores available to Ethical Consumer subscribers indicated that the Best Buys for soya milk are: Plamil, The Bridge, Soyatoo! and Granovita.
For other non-dairy milks the Best Buys are Good Hemp, EcoMil, The Bridge, Oatly and Rice & Rice.
Johnny: “To support unhealthy industrially farmed milk full of puss the centre of nottingham was blocked off with barriers, goodness knows how the elderly& physically disabled coped. No wonder cows get TB, if you want to help stop badger culls avoid most milk, please.”
TomClements: “The Milk Race”. What a joke. Trying to propagandize milk as some sort of health-giving food, despite the world’s healthiest societies being entirely dairy-free and supported by largely plant-based food. Dairy only does us, the environment and the animals that produce it massive amounts of harm. It’s a vile industry that wields far too much power over people and governments.
"water footprint of soy-milk sample 28% of average cow milk. Water footprint of soy burger 7% of average beefburger" http://t.co/zRXCtDHttn
Our location enabled us to highlight other activities in the Green Futures Field, such as the Speakers Forum, which featured the Lush Charity Pot Slam, and the main Green Information Point further up the track:
A special mention too to Zia Solar Systems that helped with the power to keep the foods as chilled as the crew!
Pulp Friction Smoothies
We were delighted to have been loaned a Pulp Friction bike to add d-i-y smoothies to the low-tech, low energy activities at Veggies at Glastonbury.
, from Nottingham, provides volunteering opportunities for young adults, taking their smoothie bikes to different community events – schools, youth clubs, playschemes, community festivals etc.
A major part of Veggies work involves supporting the public’s interest in all the new vegan products available. Whilst not able to do ‘sampling’ we were able to encourage potential customers to taste test the foods on our menu, in particular cheeses and plant milks.
Vegusto with gusto at Glasto!
Swiss vegan manufacturers, Vegusto have created a range of ‘cheeses’ based on coconut, rapeseed and sunflower oils, almonds, cashew nuts which really do taste like cheese! And what’s more, the cheeses are not only dairy free, but gluten free, soya free and egg free too.
Bute Island – just ‘bute’ for taste testing!
Thanks Bute Islands Foods. Your Smoked Gourmet Chorizo & Scheese pulled a huge crowd when taste tested @ Glastonbury! http://t.co/EJ7WMUNPZY
Goody Good Stuff sweets combine the highest quality blend of ingredients including natural fruit juices and extracts which create a beautifully clear consistency and a superior taste experience. The entire line is vegetarian, fat-free, meat-free, dairy-free, nut-free, Halal and Kosher certified.
Our crew are reflecting on ways to make this huge campaign outreach mission work even better in future. If you have and thought, please contact us.
- “Well, first and foremost, I think we should totally be giving ourselves a big pat of the back. Couldn’t really ask much more from a team. ”
- Campaign space worked better than it ever has.
- In spite of some fantastic contributions to the Veggies aesthetic, our frontage and customer lounge still looked like the practical marqueue of a not-for-profit, grass roots, campaigning organization, rather than a slick professional venue (IMHO).
- Campaigning: We need to have recurring activities to draw people in like the smoothy maker, free samples and other good ideas. They need to be on all the time as well, we had a great campaign space and people came when they could interact in some way, but when there was nothing to interact with the space seemed pretty quiet apart from staff (its Glastonbury they’ll find other things to do). We need to properly brainstorm interactive things we can have inside the space and practice them before the event (maybe use at regular events as well) and have them running as long as the space is open and draw lots of people in and get them educated or at least give them a leaflet.
- One crew member in the multi-use space just didn’t really work in my opinion, you get pulled into a conversation about the badger cull, giving a milk taster round, prepping fruit for the pedal-smoothie, clearing up the space and sign-posting people to the trailer for their coffee. If you add to that trying to start a burger demo, re-organise the merchandise, checking the honesty pots, facepaint and clean up the relishes table, it makes it impossible for 1 person in a multi-use space to do any one of those things efficiently or effectively.
- People used the cafe space when trailer crew encouraged them to, same goes for campaign space. I think if trailer crew felt more joined up with the campaign space and had those quick conversations whilst burgers were waiting or coffee brewing, it would have got a masses more traffic. It’s the point of contact, if we miss that, we miss the person.
- Integrate not just the trailer into the campaign space but the crew and the whole approach – otherwise we really are just serving burgers to rich festival punters and raising funds for Veggies (which is valid but we can do more than just that):
- Trailer crew are resourced with whatever they need to make those conversations with customers possible
- The campaign period is shortened with 2 crew on it at all times
- Much clearer continuity between the Veggies trailer and the ‘badger cafe’ – customers really didn’t get that it was the same space
- I don’t think there was ever a need for 5 people on a trailer shift especially as sometimes it dropped down to 2 very shortly after. I also think we should have stayed open until 5am as between midnight and 4am everyone who normally camps out around the main stages is somewhere between Arcadia, Shangra La and the stone circle.
- The 5th afternoon crew member might be be better used helping in kitchen rather than than trailer, so that more cake, bhajis, pizza, soups, meals etc could be made.
- Chrissy enjoyed cooking crew meals, and didn’t mind working through
til 9pm most evenings. Surplus meals might be offered on an ad-hoc
basis to customers, subject to availability.
- We absolutely should have had some frontage next to Groovy Movie. We were focussed so much on grabbing attention from the cross roads we were actually closing ourselves off from people coming back down from the stone circle, or in the Green Futures Field.
- We need to think about cake display – we should keep an eye out for a two or three tiered cake display with a cover. I also think we should have had cakes, pasties and cold drinks on a table in the marquee with an honestly pot for those who did come in asking.
- The Indian place down the track was already trading when we arrived so we must be open as early as possible. On the tuesday evening we were the only people open and we were doing steady trade throughout.
- There were times before and after the main festival was running that crew were hungry and the conventional 3 meals a day hadn’t really been considered and planned in.
- I would have liked to have a daily meeting/briefing during which ideally all crew members get together to:
… communicate the ‘extra-tasks’ and priorities of the day, and designate people to action those so everybody knows what to do and how to help
… raise any relevant issues (concerns, worries, requests for help, big-ups…) in order to facilitate communication and relieve any tension amongst ourselves as well as celebrate our hard work
- The festival officially finished on Sunday night. Some of the team arrived home late on Tuesday evening.
“Running a vegan business can be tough as many are run for altruistic reasons, rather than purely to make money. The internet brought with it an opportunity to help vegan businesses by giving them more marketing muscle, and … we set up the Vegan Village website to do this.
“The Vegan Village website went live in September 1997 with contact details for 44 vegan organisations. We sent out monthly newsletters to help establish the Vegan Village concept and encourage people to get involved. In addition to the listings, there was a noticeboard for small ads, a newsdesk for press releases and news stories, and a recipe of the week to encourage people to visit the website regularly. Mini websites were offered at below cost price to help vegan businesses take their first steps on the net.
“The noticeboard processed thousands of free adverts and become one of the most popular vegan pages on the web.
“The Vegan Village was an ever-present in the Google rankings, a recommended site on BBC Search, and remained the quickest, most cost-effective way for new vegan businesses to announce their presence to the marketplace.”
The Vegan Village was archived by UKWAC Web Archive as part of the ‘unfolding recent history of UK events, interests and activities’. The latest snapshop, archived in 2011 continues to be a valuable source of information.
The Vegan Village was ‘run for fun’ by Liz at Digitalis, with grateful thanks to Andy at Imaner. Digitalis continue to offer website design services to vegan and veggie companies and Imaner Consultants continues as an ethical organisation also offering website design services.
“We would like to say a big thank you to everybody who has supported the Vegan Village over the years.”
Veggies compiles The Vegan Business Connection (VBC) to encourage mutual support for cruelty-free businesses, i.e. those using no animal ingredients whatsoever and striving to minimise environmental, human and animal rights abuses.
The V.B.C. gives as much importance to the proprietors, as to the goods or services traded. It is to those who run such businesses that we can look for guarantees of their ethical standards, and knowledge of vegan issues.
The Vegan Outreach Diary lists the increasing number of food-based vegan outreach events, from free food stalls to major vegan festivals.
Event Organisers are urged to check the diary and to submit full event details as soon as a date is set, for details to be added to this nationally coordinated diary. Provisional dates may be submitted too.
The Diary is compiled by Veggies Catering Campaign and updated constantly for use by vegan food campaigners nationwide.
The Vegan Outreach Diary is designed to be reciprocally linked from any other group, website or event with a similar mission, to demonstrate the spirit of mutual support and cooperation that is central to Veggies campaigns.
A request for a vegan Christmas pudding recipe was the starting point for a round-up of references for all your vegan Christmas enquiries.
The first stop on our tour takes us to the Yuletide recipes and advice from the Vegan Family’s Christmas website, with everything from Cashew Nut Roast with Sage and onion stuffing to the Christmas Pudding recipe.
You’ll find lots of other useful advice at the VeganFamily site, including info for kids, a full range of family-friendly recipes, shopping sites, books and more, and there’s an Easter section too. To be honest their site is much better than this!
VeggieKids, a project of Viva!, is a one-stop shop for young veggies or vegans — and their parents and carers. For a free download of their recipe booklet, written by children, which includes Chocolate Pudding Cake and a Cashew Mushroom Roast, visit the Veggie Kids website.
For recipes for such delights as Tofu Turkey, a speciality of our Steve, and Christmas Cup Cakes, visit the Vegan Easy website.
Cooking For Vegans offer good advice on how to accommodate vegans and omnivores at the same meal on their Vegan Christmas Dinner site.
Christmas recipes are provided by Animal Aid, the Vegan Society and Viva! for starters, main dishes, side dishes, stuffing, gravy and desserts.
The Vegetarian Society also have some nice Christmas recipes, not all of them are vegan but they label the ones that are or can be made vegan. Start with the Christmas Pie, then put ‘Christmas in the search box to look through over 50 other recipes.
Vegetarian and Vegan France even have a recipe for Christmas Pudding Porridge. They say that this is not as ridiculous as it may seem, as before the 16th century porridge was the original christmas pudding – dried fruit and spices work as well in porridge as in a pudding!
For many more ideas simply add ‘vegan recipe’ to anything you fancy on an internet search, often finding good results on the BBC Food website, which currently includes 1148 vegan recipes!
These events from the the Vegan Outreach Diary provide an excellent opportunity to find dozens, or even 100+ vegan friendly groups and businesses under one room, often with free food samples, talks, films and cookery demonstrations too.
Whilst this roundup aim to encourage (relatively) ethical consumer choices, another option is to ‘Live simply so that all might simply live‘.
Please give the gift of life with a donation to VEGFAM, to “feed the hungry without exploiting animals. VEGFAM helps people overseas by providing funds for self-supporting, sustainable food projects and the provision of safe drinking water.
By the way, if you would like to use vegetable suet, consider this:
The supplier of Community Foods vegetable suet has provided the following information about the palm oil used in production of this product:
“Regarding sustainable palm oil we are a member of the Roundtable on Sustainable Palm Oil (RSPO) and our supply chain is validated to BM Trada. The palm oil we buy is “Mass Balance” and as such recognized as sustainable. “
“The palm oil we supply within our product is from the Mass Balance Scheme, which guarantees that for every kg of “non-segregated” palm oil which is sold an equivalent kg of “fully segregated” palm oil is manufactured and sold. This scheme is used to fund the growth in “fully segregated” palm oil plantations, so that supply can fulfill worldwide demand for “fully segregated” palm oil, which is currently not possible.”
The formation of the RSPO has not been without criticism from various sectors, especially the environmental NGOs. The main issues flagged include: The impact of palm oil plantation expansion on the Orang Utan population; Destruction of tropical forest for the new oil palm plantation schemes in South-East Asia; The burning and draining of large tracks of peat swamp forest in Kalimantan, Indonesia. Wikipedea 29Nov12
Anecdotes from 26th years catering at the frontline
Perhaps you were at J18 or M40 RTS street parties, the G8 in Stirling, Glastonbury or on Hatfield Peat Moor? You may even have stood with us in the snow at Molesworth US Airforce Base in the winter of ’85!
What was your favourite Veggies Event?
Recipies from Veggies events.
Have you been fed by Veggies at camps or gatherings, festivals or fairs, weddings or birthdays, or any other events?
Veggies Scoffer includes recipes from…
Peace News Camp
Radical Routes Gatherings
Be your own Veggies
- How to set up a Veggies group
- Trailers / street stalls / indoor fairs / event catering
- Cooking with Veggies Mixes
Guest recipies from other campaign caterers, including Anarchist Teapot, Green Garden Cafe, Something Fishy, Fairfoods, Vegan Campaigns, Shambu’s, Screaming Carrot
Veggies Tour Dates – featuring events on our annual itinerary
Veggie Summer Barbecue
Adapted from the Vegetarian Society Networking Newsletter (mainly by adding the ‘s’ to Veggies!)
This article recently featured in the Young Veggie pages of The Vegetarian.
We thought it was worth reprinting in time for summer in Youth Matters, too.
Lots of parties and get-togethers during the summer months centre around the garden and the barbecue. Even though barbecues are traditionally associated with cooking meat, vegetarians can enjoy a good barbecue as much as anyone else. Give these two menus a try for super-tasty summer barbecues.
Simple summer barbecue:
Veggies burgers, or make your own with Veggies Burger Mixes
Simple salad garnish (sliced tomatoes, greens such as lettuce or spinach, grated carrot, sliced onions)
Condiments (tomato sauce, salad cream, brown sauce, mayonnaise, chilli sauce) Crisps
Corn chips with salsa Hummus with raw vegetables (peppers, carrots, mushrooms, cauliflower, celery)
Fresh summer fruit (strawberries, blackberries, blueberries, raspberries)
Like the Sumac Centre, Veggies’ Nottingham home, Pogo Café in Hackney, London is an autonomous, non-hierarchical 100% vegan space run completely by volunteers.
Pogo aims to encourage veganism and animal liberation by providing delicious, affordable food and useful information to the local community and beyond. They host regular film nights, plus one-off gourmet dinners, raw food parties, poetry nights etc…
Like Veggies and Sumac, they are always looking for new volunteers.
You may not have visited Pogo yet, but they are in the middle of a crisis. There is a shortage of people to take responsibility for the day-to-day running of the cafe, coupled with a gaping hole in the finances, threatening to force Pogo to close once and for all.
Now, more than ever, Pogo needs you!
Please tell your friends in London
Send this message out on your email lists or social networks
Donate a pound or two via their website
If you can’t get to Hackney, you could donate the price of a coffee!
“The only thing we disagree with is her time-scale. We know that in Kenya the price of maize has increased by more than 50% since we left at the end of March – two months, never mind two decades. At that time we were paying 2200 Kenyan shillings (about £17) per 90-kilo bag. Now it is 3500 shillings (about £27) and increasing. Beans cost twice as much. Admittedly some of the present increases are due to speculation on the food market but will they come down again? And they come on the top of what had already been a 50% increase in the previous year. Four years ago we could buy maize for less than 1000/- a bag. Imagine how this affects the poor, who already have to spend all the money they have on food. Now they simply haven’t got the money to be able to eat. The rising cost also makes it increasingly difficult for charities like HIPPO to continue to help them.
“Oxfam cites a number of reasons for the impending disaster. The one that they consistently fail to address is the most serious one of all, which is simply that more and more meat is being eaten in the world by more and more people and farm livestock consume about 10 times more food than they produce.
“In fact farm animals should not be considered as food-producers at all since they are overwhelmingly net food consumers.
“The world’s people are eating more animal-based foods every year whilst the world’s population is growing rapidly. Meanwhile the remaining wild areas of the world are rapidly being destroyed to feed farm animals, e.g. the vast clearance of the Amazon rainforest to grow soya for feeding to the cattle, pigs and poultry of Europe, leading to changes in the world climate, especially in the patterns of rainfall. Trees are the ‘pumps’ that recycle water back into the atmosphere.
“HIPPO has been saying this since its foundation in 1999 and some others have been saying it for even longer. But even taken all together we are but a David to the Goliath of the worldwide meat and dairy industry. That is why we are sending you this email, asking you to take its message to heart and to pass it on, please.
“The world as a whole needs to consume less meat. As individuals our best contribution is to eat none at all. We can use the money we save to help the poor!”
Since 1984 Veggies has been pleased to support the work of Vegfam in ‘feeding the the hungry without exploiting animals’.
The fragile environment cannot support two populations – humans and their food animals. Vegfam raises funds to eliminate hunger, thirst, malnutrition, and starvation, helping people in over 40 countries, by financing sustainable, self-supporting plant food projects, fruit and nut tree planting, irrigation and water wells.
We have sponsored and distributed Vegfam fliers and raised funds through a premium on the sales of bottled water and donations from our ‘samosas for social change‘ project.