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Vegan Travel In Paris

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A five-day art city trip in Paris took us to some real vegan gourmet places! On the first evening we went to le potager du marais, where everything is now strictly vegan and organic. The whole atmosphere was a bit “copper, wool, bast”, but the restaurant was still packed and it tasted delicious! The next day we went to brunch at Soya, which for us is now clearly the best “V-address in town” – the buffet is unbeatable and very reasonably priced, top quality. It was so great that we came back for lunch the next day and ordered a starter, main course and dessert with soy cappuccino – we were in bliss at the push of a button in this soy restaurant – definitely our favorite place in Paris.

Soya Buffet

Soya Buffet

Lunch at Soya

Lunch at Soya

Lunch at Soy

Lunch at Soya

 

 

 

 

truly vegan kitchen love: the secondhand cookbook of Sandra Forster/ Germany

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Sandra Forster, together with Sarah Illenberger, brought a wonderful work onto the cookbook market in 2009.

The vegan kitchen has already cooked almost every recipe in the book. The special combination of rapeseed oil and agave juice, which is always mentioned in the dishes, tastes particularly “vegan” to us.

thevegancookbook

The 1st edition of the cookbook is out of print, but a second edition with a simpler cardboard cover is still available.

We recommend a secondhand edition, beautifully bound in jute, to order here.

The global food waste scandal – Tristram Stuart in the Ted & the young Greens

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Screenshot 2013-02-20 at 08.18.09

Numerous studies and investigations have shown that food waste is constantly increasing. This mainly takes place at three points: Firstly, by sorting out so-called ‘non-recyclable’ products, such as second-class vegetables[1], when they are handed over from producers to wholesalers. Secondly, products and food that are left behind in the supermarkets in the evening. What cannot be sold the next day is normally disposed of in containers[2]. Thirdly, among consumers, where a lot of food is thrown away, not least because of expired best-before dates[3].


[1 ] Second-class vegetables are vegetables that do not correspond to the standard sizes of large-scale distributors. Decisive factors are, for example, the size, curvature, color and shape of products that do not meet the standard and are therefore not sold or are taken over by the producer. The same or similar regulations also apply to fruit, eggs and other agricultural products.

[2 ] Some of the unsold food is passed on to organizations such as ‘Tischleindeckdich’ at a discount or recycled, but a large proportion is disposed of or processed into biogas.

[3 ] However, expired best-before dates do not mean that the food is actually no longer usable, e.g. in the case of information such as ‘best before’ or a greatly increased range between the ‘real’ expiration date and the (‘guaranteed’) date stated on the products.

 

Tristram Stuart: The global food waste scandal

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Tristram Stuart and his family have been living off the garbage cans in England for over 20 years.

The vegan kitchen got the translation of Tristram Stuart’s book “For the garbage can, how we waste our food” here.

The Financial Times called his book “Waste: Uncovering the Global Food Scandal” “one of the most important ecological books of recent years”.

Tristram Stuarts was invited to the Ted; his presentation is quite something, listen for yourself!

 

Foodwaste campaign: Good resolutions for the new year

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The Young Green Party also made food waste a topic in 2013, take a look for yourself here.

 

& even more* on the topic

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*After its superficial article last Sunday (Die Müllschlucker), the NZZ has published an in-depth article online.

Click here for the full article.

 

*The documentary film “Tast the wast” was shown at the Riff Raff cinema; the book to accompany the film has now also been published, more information here.

 

*Fresh on the garbage” Part 4 – On the road with the garbage divers :Tele Top brought a detailed 5-part report on food waste, our Patty was there, here is the online video (from minute 6:00, the webpage is not very clear, fast forward is not possible).

 

*At the third experimental social cooking workshop, the vegan kitchen, together with interested participants, was containerizing itself: You can find our blog post here.

 

Guest blogger in the Vegankitchen team

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With Sarah, we have brought a beauty expert on board.

She has been working as a freelance make-up artist for 9 years, doing make-up and hair for fashion shoots, advertising productions, events and advising private clients on make-up techniques and product selection. Visit www.sarahsemrau.com for an insight into her portfolio.

 

After discovering the vegan diet, Sarah quickly realized that she no longer wanted to support the consumption of animal products in her job. Sarah will therefore introduce you to vegan make-up and skincare products that are not only produced fairly and without harmful ingredients, but that also deliver what they promise. The ladies among you can also look forward to make-up tips and the latest beauty trends!

Sarah Semrau

Sarah Semrau

The Experimental Social Cooking Workshop Part 3

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Three course menue from the 6th of febuary at OG9:

 

Appatizer:

Quinoa salad assorted with onions, tomatos, red-, green- and yellow- peperoni and steamed beans

 

Main Course:

Broccoli soup with home-made rosmary croutons and one slice of broccoli in beer-dough

 

Dessert:

Friut salad assorted with banana, grapes, appel, orange, mandarin, freh peppermint- leaves and vanilla

topped with home-made banana ice cream

 

25 people prepared this creative three-course meal from containerized delicacies on the evening of 6 February in OG 9. It’s incredible what can be found in the “backyard” of many large supermarkets.

The topic of food waste has been on the vegan kitchen’s agenda for some time now. On March 1, the free restaurant “good food for you, for free” will be presented for the first time for one day as part of the Z+ event at Zurich University of the Arts.

From May 31, as part of the Zurich University of the Arts graduation exhibition, there will be a two-week exhibition on the 3rd floor of Pfingstweidstrase 6.

“good food for you, for free” is served, all from containerized food from supermarkets in the Zurich area.

 

experimental_social_cooking_part3

LUSH does not use microplastics in any of its products – but they still keep their sparkle!

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At the end of January 2013, LUSH Fresh Handmade Cosmetics announced its decision to remove all microplastics (plastic glitter) from its products. This decision was celebrated by environmental organizations and groups for the protection and preservation of the oceans, namely the Marine Conservation Society and Surfers Against Sewage.

Hilary Jones, Ethics Manager at LUSH says: “LUSH is known for its bubbly bath products and cosmetics. But some of the glitter and sparkle in the products is due to microplastic glitter. A few years ago, LUSH began replacing this plastic glitter with new alternatives due to concerns about the spread of microplastics in the environment. Research has evolved and so LUSH can continue to sparkle without polluting the environment.

LUSH has remained exciting and fun, even as they have removed the glitter in the bath balls with edible shimmer, rice paper confetti, popping sugar, sugar decorations and even by creating their own confetti from dehydrated melons that LUSH blends with their in-house palm oil-free soap base.

LUSH is pleased to work with Surfers Against Sewage and the Marine Conservation Society, particularly on plastic pollution and beach clean-up projects, as well as public awareness campaigns. Her tireless commitment has inspired LUSH to quickly find alternatives to glitter for the latest challenging products.

Over 50% of the glitter was used in three long-standing bestsellers, so LUSH had to ensure they found worthy replacements to avoid disappointing loyal customers.

With glitter now agar-based and other eco-friendly, biodegradable alternatives coming to market, LUSH is very happy to finally announce that it will now be possible to remove all plastic glitter from products in the very near future without sacrificing fun, sparkle and pop. The result will please customers and environmentalists alike.”

Dr. Sue Kinsey, Senior Officer for Pollution at the Marine Conservation Society says: “Microplastics are becoming a real problem for the oceans. LUSH’s decision to dispense with plastic glitter is forward-looking and a pioneering move for other companies. This decision is a positive step by the company, which has clearly understood the message and is not left cold by the threat to the oceans. LUSH is also sending a clear message to consumers, who will hopefully try to find alternatives to microplastics in other areas too. This is a big step for the future and I hope that other companies will take this as an example.”