The animal sanctuary needs your help

 

An animal paradise, a realm of children’s dreams, a rare idyll, an oasis of peace, a place to recharge your batteries, immerse yourself and relax for young and old; it’s not easy to describe the
animal sanctuary
to describe. However, every visitor quickly realizes that it is a unique and very important farm that deserves to be preserved.

 

tirlignadenhof

 

The
animal sanctuary
is in a financial emergency situation in which it is not possible for them to pay the veterinary costs incurred or the wages of the employees. The animal sanctuary has never been in such a state since it was founded and some people may wonder how it could have come to this:

Stefanie, Sandra and Monica from the foundation
Tierlignadenhof
published the following on the website before the end of the year:

With the conversion of the
Tierlignadenhof
completed in the spring of 2014, the costs of many subsequent necessary improvements rest on the shoulders of the
animal sanctuary
. They were able to settle most of the bills and have met all the demands. But now they are left with a converted lower floor and are facing a financial catastrophe with the rescued animals. The bank account is empty and the seemingly hopeless situation is weighing heavily on the animal sanctuary.

Despite the heavy burden, they would like to emphasize that they are fighting with all their might to keep the animal sanctuary out of this situation. At no time would they think about stopping their activities or doubt that things would pick up again soon.

To do this, however, you need the help of everyone. They want to continue to ensure that the rescued animals have everything they need – which is why they have launched an appeal for donations to support the vegan kitchen.

 

 

For a helping donation the
animal sanctuary
together with all its rescued animals would be very grateful and can be made using the following details.

Raiffeisenbank Regio Laufenburg
5082 Kaisten
Bank account: 50-12428-3
in favor of
Animal sanctuary foundation
Account of the foundation: CH87 8069 6000 0018 7391 0

 

deer

 


Animal sponsorships
for a: horse, pony, fox, sheep, dog, piglet, ox, deer,

or for one: cow, donkey, goat or cat can be
here
can be made here.

If you have any questions about the exact situation, the Tirlignadenhof team will be happy to help you at info@tierlignadenhof.ch

www.tierlignadenhof.ch

 

 

Last minute Christmas present.

vegankitchen_cover

Christmas is the festival of love. Sounds trite? We believe that, far away from the stress of everyday life, you can focus more energy on your loved ones and celebrate love, trust and compassion with them.

The cookbook “vegan kitchen and friends” is all about friendship and tolerance: meat eaters, vegetarians and vegans have contributed their favorite plant-based dish. A total of 60 recipes tempt you with starters and desserts from all over the world. The vegan kitchen also reveals how to prepare its classic dishes and new creations,

If you are still urgently looking for a Christmas present, we recommend our cookbook, which is available at the following locations. We wish everyone happy holidays.

www.vegankitchenandfriends.ch

 

Orell Füssli Kramhof

Füsslistrasse 4

8022 Zurich

http://www.books.ch

 

Vegelanteria

Müllerstrasse 64

8004 Zurich

 

Pretty and Pure

Rotbuchstrasse 16

8006 Zurich

 

Eva’s Apples

Weinbergstrasse 168

8006 Zurich

Choral chest

Limmatplatz

Fierzgasse 16

8005 Zurich

 

Choral chest

Idaplatz

Zurlindenstrasse 211

8003 Zurich

 

Vitus organic store

Ankengasse 7

8001 Zurich

 

Maison de Beauté

Münstergasse 20

8001 Zurich

 

Air Yoga

Oberdorfstrasse 2

8001 Zurich

 

changemaker

Marktgasse 10

8001 Zurich

 

 

 

 

 

Helen Arnet made the first Swiss documentary about veganism

They drink oat, spelt, rice or almond milk, spread margarine on their breakfast rolls, refine their pumpkin soup with soy or oat cream, eat tofu, seitan, lentils, nuts and lots of fruit and vegetables. And that’s not all – vegans don’t wear leather shoes or wool sweaters. They do not sleep in down comforters, do not wrap themselves in silk and do not use cosmetics and cleaning products with animal ingredients. Is that extreme?

helenArnet

“Vegans are not extreme. At most, they are extremely consistent. They draw attention to the abuses in our treatment of farm animals. They make us think. They provoke with a clear stance. They are the thorn in our flesh – and it should hurt a little.” Helen Arnet

 


Helen Arnet
(*1966) has worked exclusively for “DOK” and “Reporter” since 2010. She studied Folklore Studies (European Ethnology) and German Studies at the University of Zurich. After completing her studies, she worked as a video journalist for Aargau regional television station TeleM1. In 1998, she moved to Swiss television as an editor and input for “Schweiz aktuell”. In addition, she made contributions for “Fernweh” and “Reporter”.

Read the full interview with Helen Arnet “
Why vegans provoke omnivores”
can be found
here.

 

And here is the full DOC movie Vegan – of humans and other animals

.

Supporting role nature

mapofmeat

Not in the mood for crowded department stores and stressed sales assistants? Here is the perfect alternative program for this December: provocative topics, enlightening films, served up in a lively way. Heavy fare served in an easily digestible way, inspiring events with competent experts, interesting discussions with different opinions, that is the nature of Nebenrolle.

If there are hard facts, little confidence and hardly any hope, then let’s at least use them. Nebenrolle Natur is convinced that we are facing major upheavals that we cannot prevent, but that we can influence. The simplest and quickest change we can achieve is to reduce our consumption and become much more conscious, and above all to adopt a plant-based diet.

The forecasts for the coming years and decades are very gloomy if you look and listen carefully, and that is precisely why we need to inform ourselves, get involved and try to bring about the necessary changes. We owe this commitment to the next generations and the many species in this world, all of which have been here much longer than we have.

 

Our vegan kitchen secret tip is
Gabriele Busse.
The cabaret artist delights her audience with openness, self-irony and wickedly loving humor. In her program, Gabriele Busse satirizes the self-righteousness with which any kind of oppression can be justified – in words and songs, with guitar and piano.

You can find the whole, really very inspiring event program here:

www.nebenrolle-natur.ch

And on FB:

www.facebook.com/NebenrolleNatur

good food for you for free at Tonigläsi

By offering free food, Nicole Frei, Helen de Matos, Claudia Marolf, Manuela Benz and Lauren Wildbolz extend the communal moment of eating and cooking to the visitors. The project group cooks scenographically and from freshly dipped food that has ended up in containers due to its expiration date. This time they were invited to the creative City Fest in the Toni Areal of the Zurich University of the Arts, there were aperitifs in 400 clay jars, from sweet to savory, there was no lack of variety that they made from food waste. Here are a few impressions of the event:

 

 

IMG_4353

 

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A handful of future

Free subscription places at ortoloco
At the turn of the year, the vegetable subscribers at
Ortoloco
(a crazy local garden): some have canceled their subscriptions, so new members can join the cooperative: At the beginning of next year, there will be another chance to get hold of one of the much sought-after subscriptions that are becoming available!
Ortoloco
is a self-managed vegetable cooperative. Its members try to do business in such a way that they can stand behind it – without losing their sense of humor.
It is about high-quality food, fair working conditions and ecological production methods. In addition, ortoloco sees itself as a laboratory for economic experiments: “ortoloco is a network of people who think together about the good life and create the space they need for initiative economic projects.”Kefen_hacken

Do you want

…share a 1.4 hectare garden in Dietikon with me and 300 other members of the cooperative?

…provide you and your family/partner/shared flat with fresh, tasty organic vegetables?

…cultivate a garden in which 60 different vegetables and herbs grow?

…pick up a vegetable bag every week from one of the 17 depots in Zurich or Dietikon?

…get to know new people while doing things together?

…work on the farm 5-10 times a year, e.g. weeding, harvesting, packing and distributing?

…help shape a self-managed economy?

Yes, you do? Some ortoloco vegetable subscriptions will become available in January 2015. First come, first served. Register now:
www.ortoloco.ch

 

 

For inspiration
here
the trailer of the wonderful Ortoloco documentary
A handful of future

 

 

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rtoloco.ch

A feast for the palate. Our catering for pre-Christmas.

 

Drinks

Champagne punch / Pear Rose Frizzante / Organic spelt beer / Chai mulled wine

 

Soups

Sultan’s Gold

Sweet potato, orange juice, lime juice, onion, garlic,homemade

Bouillon, coconut milk, olive oil, raisins, ginger.

Piedmontese-style pumpkin soup

Pumpkin, onion, garlic, risotto rice, homemade bouillon, white wine, vinegar.

Black Mamba soup

African lentil soup with fried bananas and refined with cinnamon.

 

Hearty

Double Heaven

Chickpea and zucchini or tomato and basil muffins.

Bliss Bag

Dumplings filled with spinach with tofu or mushroom with onion and tomato sauce.

Colorful vegan sushi

With seitan, carrots, cucumber, avocado, shitake mushrooms, Chinese cabbage marinated in chili, fried.

 

Desserts

Muffin mix

Created from raspberry-chocolate-walnut.

Blueberry cheesecake

Raw delicacies made from blueberries and cashew nuts.

SchoK.O.

Hearty Schoggimaronni-Gugelhopf.

 

For a festive, organic catering in organic quality for 20 persons or more, please contact us for an individual arrangement and advice.

By e-mail: info@vegankitchen.ch or on 079 541 41 66.

tibits makes it more and more vegan

1. now it’s official, every tenth day at tibits is vegan! This is the opportunity for everyone to get to know the diversity of vegan cuisine and to feast with relish without a guilty conscience.

On vegan days, all hot dishes on the buffet are vegan. You will find many vegan options (marked with a v ) in the salads and desserts every day.

While Tibits has been inviting its guests to discover vegetarian cuisine for over ten years, the four Frei brothers are now going one step further and inviting their guests to explore vegan cuisine with relish.

The next vegan days in November are the 8th, 17th and 26th.

Screenshot 2014-11-05 at 13.54.11

 


2.
Because Christmas is coming soon, tibits is not only offering a delicious biscuit recipe, but is also revealing
www.tibits.ch
recipes for delicious Advent drinks – ready for an aromatic, vegan and contemplative pre-Christmas season?

The biscuit recipe from tibits does not contain any animal products. And allergy sufferers with a sensitivity to gluten or soy are also well catered for with the “chocolate hazelnut snowballs”. Preparation is very simple. The white chocolate balls are a great gift for an Advent dinner and go wonderfully with a mulled wine aperitif. You can find all the details here .

 

141104 MM tibits Advent, Advent - vegan cookies this year

RECIPE CHOCOLATE HAZELNUT SNOWBALLS

Preparation time: 30 minutes

Yields: approx. 40-50 balls

Ingredients

200 g dark chocolate

370 g hazelnuts, ground

25 g buckwheat flour

1 pinch of salt

150 g oat milk

200 g cane or coconut blossom sugar

80 g powdered sugar

Preparation: 1. preheat the oven to 180 degrees Celsius. Spread the ground hazelnuts on a baking tray lined with baking paper and bake for 5 minutes. roast. Set aside and leave to cool.

2. grate the chocolate with a grater (be careful not to melt it, otherwise the balls will not be fluffy when baked). Mix loosely in a bowl with the hazelnuts, buckwheat flour, salt and cane sugar. Add the oat milk and mix to form a dough. Cover with cling film and leave to rest in the fridge for 10 minutes if you need to make it quickly – but it is better for the taste if you leave the dough in the fridge overnight.

3 Check the oven temperature (180 degrees) and line two baking trays with baking paper. Take the dough out of the fridge at the last minute so that it is as cold as possible. Shape the “snowballs” into pra- line size, turn in the powdered sugar, spread on the tray and bake each tray for 8 – 10 minutes until a pretty net pattern adorns the surface of the balls. Leave to cool on the tray (the balls are still quite soft immediately after baking). If you prefer white “snowballs”, turn the cold balls once more in powdered sugar.

The chocolate hazelnut snowballs can be stored in a sealed tin in a cool place and enjoyed throughout the Advent and festive season.

 

3. all good vegan things come in threes: tibits & Hiltl’s first joint cookbook “VEGAN LOVE STORY” has been available in specialist shops since October 2014.

This beautiful work naturally also contains exclusively vegan recipes.

veganlovestory_buch-18-963b9d26-1

Veganize & Detox Your Beautycase

Pretty & Pure

In the Organic Beauty Department, love for niche products is a top priority. Anyone who likes to pamper themselves with luxurious cosmetics and values pure ingredients and cruelty-free products will find what they are looking for here. The range includes vegan make-up brushes, mineral make-up in all shades, intensively nourishing facial oils, exotically scented soaps and chic beauty cases made from organic cotton. All brands at Pretty & Pure are carefully selected by us and meet strict criteria. This finally means no more tedious reading through the ingredients, no unpleasant skin reactions and honest advice from two experienced beauty professionals.

Pretty & Pure is not just a store, but also a spa, cosmetics studio and make-up studio. Additional make-up workshops, skin care advice or “Detox your Beautycase” courses allow customers to have their make-up done, be pampered and receive advice in an intimate setting and relaxed atmosphere.

Pretty u Pure-2

Here is our vegan kitchen tip

Veganize & Detox Your Beautycase

Do you want to choose healthier products, but don’t know where to start?

Are you tired of spending money on things you’re not sure will deliver what they promise?

Are you tired of spending hours studying ingredient lists when shopping?

Bring your own products and together we will analyze the ingredients and sort out the unhealthy products. You will learn about healthy and ecological alternatives and where these products are available. You will learn what to look out for when choosing deodorant, shampoo, toothpaste, make-up etc. and receive valuable tips to make it easier for you to switch from conventional cosmetics to natural cosmetics

 

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By the way, here are some interesting details about the managing directors

Sarah Semrau

I have been working as a freelance make-up artist for editorial shoots, fashion shows, music videos, commercials etc. for nine years.(click here for my online portfolio)

In recent years, my lifestyle has changed more and more in a healthier, fairer and more ecological direction. After changing my diet and personal care and cosmetic products, it was a natural process for me to also question my work and the associated products. So I decided to put together a completely green, healthy and cruelty-free kit. In my search for suitable products, I noticed that the range of high-quality natural and organic cosmetics, hair and care products on offer here is still very limited. The idea for Pretty & Pure was born.

 

Nadine Schäppi

As a trained natural cosmetician and founder of Holistic Beauty skin care & more, I am particularly pleased to have met Sarah Semrau and to have been running our joint business with her since October 1st. Thanks to several years of experience in the field of natural cosmetics and holistic skin care, I can offer you support in choosing your skin care products and make general recommendations on beauty care and closely related matters such as nutrition and stress management. Through my initial training as a Dipl. As a qualified nurse and with several years of professional experience in postpartum and infant care, expectant and new moms also benefit from a visit to us – whether because of the large selection of safe products for young and old or because of the treatments and workshops specially tailored to this special phase of life. Speaking of treatments: holistic facials are my specialty and the aim is to leave you feeling not only beautifully cared for, but also balanced and rested. That’s why we attach great importance to a stylish wellness ambience with candlelight, preheated loungers, flower teas and fine fragrances, and each facial includes a relaxing massage of the shoulders, neck and décolleté.

 

Pretty u Pure-3

 

Art against food waste

Image 1_One-Make-End_Photo@Niklaus Spoerri

How do we want to live? Valentin Beck (Wettingen) and Adrian Rast (St. Gallen) addressed this question in their work “Ein-Mach-Ende”, with which they completed their Bachelor’s degree in Art & Mediation at the Lucerne School of Art and Design this summer. Their answer was an expansive work of art: for months, the two collected expired but still edible food from supermarket containers and cooked it using traditional preservation methods. Around 2,000 jars – including fennel chutney, caramel marronis, prickly pear jelly and much more – were stacked in a room made of disposable pallets and distributed to the public at the diploma exhibition. In return, visitors were invited to discuss the issue of food waste with the two initiators.

Image 2_Valentin Beck and Adrian Rast_Photo@Niklaus Spoerri

Valentin Beck and Adrian Rast have collected and preserved more food from waste and from nature especially for the “Kunst 14 Zürich” trade fair in Zurich. Visitors can purchase the preserving jars on site and are invited to discuss them with the two artists. “We are looking forward to showing our work at the art fair and hope that it will open up exciting discussions,” says Adrian Rast. And Valentin Beck adds: “It will be very interesting and we are very curious to see whether and how the acquisition of our art by the public will lead to a negotiation about values.”

 

Art 14 Zurich” will take place from October 30 to November 2 in the ABB-Halle 550, Ricarda- Huch-Strasse, in Zurich-Oerlikon. The BEWE Foundation’s exhibition stand is stand C5.