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Category: Discovered
Fast Fashion
The “Fast Fashion” exhibition also shows the suffering of animals in the clothing industry.
“Fast Fashion. The dark side of fashion” sheds light on the background to the globalized textile industry. It deals with production mechanisms, economic and social aspects, but also with environmental issues.
At the end of the exhibition, the well-known Swiss cartoonist Ruedi Widmer explores the difficulties of defining what slow fashion actually is and how to find one’s way through the jungle of countless quality labels, some of which are not very meaningful.
The exhibition also includes the reports “Wool production in the USA and Australia” and “Angora rabbit wool production in China”.
The exhibition will take place from October 26, 2016 to June 5, 2017 at the Textile Museum St. Gallen. You can find more information under this link.
Source: Peta Newsletter 21.10.16 & Textile MuseumSt. Gallen
Green Days.
Store totally green.
At the new event GREEN DAYs – sustainable life & style – you will find exquisite lifestyle products that combine design, style and enjoyment under the aspect of sustainability.
Women and men can shop here with a clear conscience and be inspired!
From the areas:
- Fashion & Accessories
- Beauty
- Living & Living
- as well as food & luxury foods and so-called “SUPERFOOD”
You can find all exhibitors here. If you would like to make your own stand, you can register here.
Green Days on November 6, a Sunday, in the Maag-Halle Zurich
Our Friends such as Pretty and Pure, Sanikai and Favorit Fair will also be there with a stand!
2- 4 December 2016
The Vegan Market combines vegan clothing, accessories, cosmetics, street food, books and much more with a varied cultural and entertainment program with readings and live music in a unique market atmosphere. The regular event will celebrate its premiere during the Advent season from December 2 to 4, 2016, and will take place for the first time at the EWZ Unterwerk Selnau on the weekend of December 2 to 4, 2016, showcasing the wide range of products, services, food and culture that the vegan world has to offer in a Christmassy atmosphere. The Vegan Market will initially be held on a quarterly basis with a varied and seasonal range of products, enabling Zurich residents to cover their everyday vegan needs. The event is thus clearly positioned alongside street food events and street festivals and is characterized in particular by its informal atmosphere.
In the food sector, the focus is on innovation and quality. The diversity of the
vegan indulgence is demonstrated and the market proves impressively that vegan nutrition has nothing to do with abstinence. The non-food area shows young designers, vegan cosmetics, jewelry and gift ideas and offers the opportunity to discover new things and find inspiration. The market is complemented by a musical framework and an inspiring cultural program: panel discussions with vegan influencers are just as much a part of it as book signings by cookbook authors and readings of vegan literature.
The vegan kitchen will be there with a Tattoo`s for Charity stand: More on this soon here.
Date: Friday/Saturday/Sunday, December 2-4, 2016
Location: EWZ Selnau substation, Selnaustrasse 25, 8001 Zurich
Opening hours: Friday 11:30 – 22:00, Saturday 10:00 – 22:00 and Sunday, 10:00 – 18:00
Contact for stand registrations:
Overall management: Peter Egli, 079 101 94 94; aussteller@theveganmarket.ch
VEGGI WORLD LECTURE ON SUNDAY 25 SEP 2016
Vegan restaurants
http://www.mensa.uzh.ch/standorte/raemi59
Vegetarian with vegan menus
http://www.vze.ch/Einrichtungen/Vier-Linden/Traiteur
vegan friendly
http://www.bgoodrestaurants.ch/
VEGGIWORLD from 23-25.9 @ Messe Zürich/ Oerlikon
VeggieWorld is Europe’s oldest and largest trade fair series for vegan products and services. A cross-section of the market for animal-free products from the food, drink, cosmetics and fashion sectors will be presented. VeggieWorld is an information medium, showcases new products, is also a meeting place for restaurateurs and buyers, is a lucrative marketplace and a gourmet trade fair.
You can find more information about the program, opening hours etc. right here.
A quartet of young Zurich restaurateurs consisting of Beni Ott, Simon Leuzinger, Markus Ott and Basil Nufer run the new restaurant in the National Museum.
They simply call their restaurant “Spitz”, a reference to the nearby Platzspitz. Consisting of a bistro (Musuems-Cafe), a bar (with a large exquisite whisky collection) and a restaurant.
The Spitz’s kitchen concept is based on the slow food concept, but takes a broader view. The focus is always on a first-class, sustainably produced product – preferably from Switzerland. Without much frippery, Basil Nufer explained to the Tagesanzeiger on 18.3.2016
here
.
Incidentally, the main supplier is Pico Bio, from whom we (vegan kitchen) also obtain all the vegetables for our catering.
The prices in the new Landesmuseum restaurant are somewhere between the lower and upper mid-range.
But quality comes at a high price:
As an appetizer (CHF 16.-) I got a hearty salad of fresh cherries and herbs, I’ve never had anything like it and it was indescribably good!
For my main course, a vegetable arrangement (pictured) with edible capuchin flowers and cress, dried fennel and beans, I paid CHF 38. But it was also really excellent.
My main course also (unconsciously?) referred to the
biological value
was taken into account: In addition to my beans (protein in the vegetable arrangement), mashed potatoes (starchy side dish) in the form of white mousse- points served. What I found particularly refreshing about the choice of dishes is that they were both made without any
meat analogs
at all.
For dessert, we topped off the pure plant-based meal with a sorbet of two kinds of passion fruit and wild berries decorated with various fresh berries on a lavender sauce: despite the bad summer, the berries were not sour (but not too sweet either) and the whole dessert was simply perfectly balanced.
This finish was too good to remember the price. Anyway, I can highly recommend the Spitz – just ask for vegan options, they are not on the menu! It’s not a vegan restaurant, but open to your wishes (Basil, the chef himself, tells me).
You can also do as I did: simply order a “vegan three-course meal” when you make your reservation and be surprised.
Vegan ice cream from Lusso.
The rain clouds have cleared and made way for the summer sun – a good time to try the new vegan ice creams from Lusso for the first time.
I’m holding two multipacks of Tofuline vegan ice cream in my hands. Big Peak, the cornet version and Pearl, the little sister on a stick. The packaging is too cheerfully purple for my taste.
But well, I don’t eat the packaging, I eat the contents and I decide to unwrap the Big Peak glacé first. My fiancé and my two-year-old daughter are also getting one.
A ball covered in a thin layer of chocolate sits on a cornet wafer, unaware that it will soon end up in my stomach. First I nibble away a piece of chocolate – it tastes delicate and fine – and then I uncover the vanilla ice cream.
A first lick, a first bite and I’m amazed. It really does feel like a cream glacé, even though there isn’t a drop of milk in it. The ice cream is made from soy. The vanilla flavor is neither too intense nor too weak and the sweetness is just my thing.
Oh, what’s that? After the second bite, I taste strawberry and my eyes confirm what my tongue has reported: a strawberry-red dot appears on the ice cream ball.
This strawberry sauce turned out a little too sweet for me, but as the vanilla is the main flavor component, I can live with it.
My fiancé is even very good. He didn’t take the step from vegetarian to vegan for a long time, mainly because of ice cream and desserts. Now he’s grinning like a boy and thinks the strawberry sauce is so delicious that he even dips the tip of his tongue in it. My little daughter watches him and utters a vehement “Mis Glacé!”, clutching her vanilla cornet tightly.
Now I’m curious about the yellowish waffle. Yellowish waffle? Yes, the waffle is made from corn. After all, Lusso wasn’t just thinking of vegans and people with lactose intolerance, but also anyone who suffers from gluten intolerance.
The corn waffle tastes good, but is too moist and could be crispier. I don’t know whether it’s the corn or the fact that the chocolate coating on the inside of the cornet isn’t thick enough to separate the wafer from the moist ice cream and keep it dry.
Njam, njam, njam, I’ve almost reached the end. With the last bite, Lusso fulfills an old cornet tradition: the waffle tip is filled with chocolate.
Enough ice cream for today. We save the second variety, Tofuline “Pearl”, for tomorrow.
When I tear open the multipack, the first thing I notice is that the ice cream is a dwarf ice cream. The oval glacé body on the stick is seven centimetres long. It seems as if it was produced for (small) children or did someone at Lusso also have women in mind who pay meticulous attention to their summer figure?
Be that as it may, the chocolate coating on this version is also fine and delicate, but it covers a strawberry glacé rather than a vanilla glacé. Here, too, the framing effect is astonishing, but the family verdict is unanimous: the strawberry ice cream tastes too sweet.
Conclusion: The Cornet “Big Pearl” will find its way back into our freezer, but “Pearl” tastes too sweet for us. Both are available in larger Coop supermarkets.
Cereal milk with no added sugar – but still sweet?
A friend recently drew my attention to the sugar in oat milk, and we found the following article on the web:
Suddenly I was a little worried about 10 teaspoons of sugar in a liter of oat milk, which we drink quickly as a family in one day. I didn’t have any weight problems because of this, but I didn’t want to give my daughter too much sugar.
Since I myself have been consuming the best and finest oat milk from Soyana for many years, I simply asked Mr. A. W. Dänzer (owner of Soyana) directly.
I would like to take this opportunity to thank him for taking the trouble to clarify my concerns and also for allowing me to submit his opinion, including a copy. publication here again:
Swiss Rice & Cereal Drinks: Without added sugar
How is that possible? All Swiss Rice and Cereal Drinks are fermented with natural enzymes so that the whole grain used by Soyana is broken down and is more easily available to humans: Maltodextrin and some sweet-tasting glucose are produced from the cereal starch. Maltodextrin is a long-chain carbohydrate. It tastes only very slightly sweet and is not classified as sugar. This production method adds value to Swiss Drinks because it provides the body with maltodextrin together with the naturally present B vitamins and minerals with a slow but sustained supply of readily available energy, which is important for endurance athletes and valuable for everyone.
1. soyana only uses naturally derived enzymes that are guaranteed to be produced without any genetic engineering.
2. The enzymatic process used in the production of all Swiss rice and cereal drinks – including Soyana’s oat drink – is completely natural, because the body does exactly the same thing when we eat rice or oats or any other grain: Our organism converts the starch into sugar so that our brain, in particular, can use it.
Our brain really wants simple sugars that are as pure as possible, and as a whole grain freak I had to accept that…
So the organism produces it from all possible sources of carbohydrates that we give it with our diet.
I am still of the opinion that it would be slightly better to eat whole whole grain cereals instead of pre-digested, liquid cereals, so to speak, because then all the cellulose in the body would still be processed, which the consumer perceives as a burden (real fiber), which helps intestinal health.
But hand on heart: who likes to chew their original muesli made from soaked wholemeal for an hour, as the original Swiss did?
The quick cereal drink is a blessing of civilization. And I maintain that the result for our organism in terms of physical nutrients is quite similar.
However, you must remain aware that the modern cereal drink tempts you to consume much more cereal because it is so easy to consume as a drink. The fact that you then put on little pads should honestly not be blamed on the cereal drink, but on human weakness towards all things sweet. So the blessing of civilization here is a tasty drink instead of a tedious mush, but it also requires a little more caution and conscious self-control – or simply a lot of exercise… If you walk 20 km every day, as our ancestors did, who still genetically determine our bodily functions for tens of thousands of years, you will always be hungry and are guaranteed not to put on any flab!
Thanks to the early conversion of part of the starch into maltodextrin and sugar (which is all classified as sugar by the authorities today and which really cannot be compared with “sugar”, especially not with the much-used image of sugar cubes, which paints a completely false picture here), the cereal drink tastes pleasantly sweet, while the cereal porridge contains exactly the same amount of calories in the form of starch before digestion, but does not taste attractive.
3. there are differences depending on the manufacturer, which each consumer can find out for themselves, as the limited space available on the packaging offers far too few opportunities to point out subtleties and differences. For example, Soyana always uses whole grain, with very few exceptions: Of the 25 different Swiss Drink milk alternatives, only two are not made with whole grains for taste reasons, while there are hardly any manufacturers who actually use whole rice, for example. Rice milk made from rice is made from husked rice, and this is noticeably sweeter. What’s more, ma hardly notices that salt is added to many drinks, which results in a dramatic difference in taste. Salt gives our taste buds a much fuller and rounder impression, and together with the stronger sweetness of white rice, a whole rice drink without added salt is less attractive, even though it contains more B vitamins and minerals.
The Soyana team has avoided adding salt in most cases and pays for this with the fact that few people can appreciate the health benefits of whole rice Swiss Drinks because it is simply the taste that counts.
4) So there are definitely differences between different manufacturers in terms of physical-material substances and in terms of subtle realities, which are no less important, as anyone can see in my book “The invisible force in food”. Today it is normal for this whole invisible part of food to be completely forgotten. We are usually limited to the purely material processes and functions in our organism, but in reality there are many more interesting processes taking place in the subtle realm, where, for example, information is transferred into our lives.
What differences can be found between cereal drinks from different manufacturers in the subtle, informational area of life energy? I can’t show a direct comparison with photos from our LifevisionLab here, because in my gut I was wary of exposing other manufacturers with such a comparison. But we can look at the pictures of the vitality of Soyana’s Swiss drinks and compare them with the pictures of sugar, because it has often been suggested here that cereal drinks are full of sugar, so to speak – and what a fraudulent deception on the part of the industry that is. Now we can test the truth of this theory. What do we observe now?
The following pictures are taken from the book “The invisible power in food, organic and non-organic in comparison”:
– Soyana Swiss BioDrink Millet (p. 235)
– Soyana Swiss BioDrink whole rice plus calcium (p. 235)
– Soyana Swiss BioDrink Spelt (p. 240)
– White organic cane sugar (p. 76 and 77)
– White non-organic cane sugar (p. 78)
What does the universal language tell us here with the insight into the world of the organizing power of these foods?
You can see it for yourself: Soyana’s whole grain drinks are all designed with beautiful organic and expressive shapes full of vitality. The whole rice drink even contains 6-petaled flowers and thus the culmination of life with the so-called flowers of life in alchemy. In contrast, white cane sugar, although organic, shows many right-angled industrial patterns and little vitality. The pictures of the white non-bio cane sugar show that things can get much worse.
It is therefore clear that the conclusion that oat drink is a kind of sugar drink is not correct and is a fallacy to which the material consideration of the nutritional value analysis has led.
These pictures also show that at least the Swiss Drinks from Soyana examined here provide consumers with food that is full of vitality.
Thank you for the opportunity to make a small contribution to the discussion in this forum
Aquafaba
A waste product can now replace industrial vegan protein alternatives.
Aquafaba is the vegan answer to egg white snow, is quick to make and costs very little. The chickpea water can be obtained either from the can (it is best to use organic products for this) or from the cooking water from the dried peas. The second method requires a little patience, as the water with the chickpeas should be kept in the fridge overnight after boiling.
But let’s start from the beginning: The magic word here is vegetable protein snow, for years we thought we could only imitate it with apple sauce. Or we usually use a soy-based vegetable cream that can be whipped: soy cream/cream such as SojaLine from Migros (unsweetened) or SOY WHIP from Soyatoo (sweetened).
Aquafaba not only makes airy meringues (like meringue hoods!), macaroons and whole cakes, but also delicious desserts such as chocolate mousse and much more.
This is because the natural and purely plant-based protein substitute can also be wonderfully processed into savory dishes. Burgers, cheese, butter and mayonnaise get their desired consistency with aquafaba.
Aquafaba translates from the Latin “aqua” = water and “faba” = bean
Most of them can be found in every well-stocked household. Vanilla sugar, powdered sugar, cream of tartar (used in the same way as baking powder or cream stiffener) and lemon juice are not exotic in the kitchen. If you add the chickpea or bean draining water to this and add guar gum, you have a good base for many dishes.
Recipe for the purely plant-based beaten egg whites
Ingredients for 1 portion, preparation time is approx.
Ingredients for 1 portion (e.g. one chocolate mousse)
- 125ml drained water from a tin of chickpeas (preferably with a little salt)
- ½ tsp guar gum / xanthan gum
- 4 drops of lemon juice
- 60g raw powdered sugar
- 1 pinch of bourbon vanilla seeds
Preparation
Place all the ingredients except the sugar in a bowl and whisk for 2 minutes. Then add the raw powdered sugar and continue beating for 5 minutes until the foam sets and forms peaks.
It is best to process the snow straight away.
Info: Be careful when experimenting in the oven, as the snow does not tolerate high temperatures above 100°C. It is great for drying in a dehydrator or in the oven at low temperatures below 100°C.
More information about aquafaba and recipes right here:
vegan-egg-white-alternative-with-chickpea-water-meringue-macarons