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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

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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

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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:

A handful of future

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	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.” 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 ”

rtoloco.ch

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

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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

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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.

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 .

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.

Links to the website of the book

tibits

Veganize & Detox Your Beautycase

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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.

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

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.

www.prettyandpure.ch

Art against food waste

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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.

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.

Taking a close look at organic food

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A comparison of ORGANIC and NON-ORGANIC. The insight into genetically modified food, crystallization images from the research of Soyana’s LifevisionLab.

Mr. A. W. Dänzer, owner of the Soyana company, has studied and photographed the beauty of organic food for years.

In 1996, the author created his own laboratory (LifevisionLab) to visualize the power of food in food. His research has yielded results: the crystallization method presented reveals the inner order of organic food in beautiful images that speak for themselves. After the Nobel Prize winner
Ilya Prigogine
we are dependent on constantly taking order in order to be able to live and develop. The well-known physician, psychotherapist and author Dr. Ruediger Dahlke (e.g. PEACE FOOD) writes in the foreword to Mr. A. W. Dänzer:

“Information and order in food – both closely linked to the light that is spread – are the key to a long and healthy life. Both can be tasted, but not scientifically measured. This book helps decisively here by making quality visible and wonderfully showing the order in food: Organic food differs visually from conventional industrial food.”

The vernissage today, Tuesday, October 21 at 6:30 pm in the Volkhaus (Blauer Saal) is practically fully booked, maybe there are still a few places available if you come in time. Participants in the book vernissage will receive a voucher for a small free organic aperitif and snack in the Vegelateria restaurant after the vernissage. The author will be present and will report on his experiences based on this research.

THE INVISIBLE POWER IN FOOD
Verlag Bewusstes Dasein, Schlieren-Zurich, 2014,
272 pages, 753 illustrations, large format 280x280mm, thread binding,
€ 25.80 / CHF 29.80 ISBN 978-3-905158-15-1

www.bio-nichtbio.info

www.vegelateria.ch

It’s vegan, baby

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The latest vegan restaurant in Zurich is called ” ELLE’N’BELLE – It’s vegan, baby” and is run by sisters Sibel and Elif Erisik.

In this vegan food temple, vegan lifestyle is celebrated in a cool atmosphere, paired with a strong dash of rock’n’roll in a fresh, inspiring and, above all, delicious way. Guests of all ages and culinary preferences can enjoy the purely plant-based cuisine. And they are whisked away into the unique world of Elle’n’Belle: One in which restaurant, take-away with vegan delicacies, place to linger, music bar-lounge and events merge together. Restaurant Elle’n’Belle is THE new, exciting and delicious way to dine in Zurich’s gastronomic landscape! The vegan kitchen particularly likes the slogan: It’s vegan, baby!

We think the generosity of this restaurant is fantastic, it has so much space that a gigantic children’s corner has been set up! Our tip for coffee and cake time: take over the children’s corner and enjoy a delicious vegan Black Forest cake and coffee or tea!