Impressions of the Experimental social cooking Part 4
The already The 4th workshop in the experimental social cooking series took place last April 3 in OG9 .
The theme this time: a different kind of chair dance!
“Participants will find a selection of vegan foods and are asked to start cooking a dish, each in their own course. At the same time, a piece of music is playing (playlist below), as soon as the piece is finished, the food is passed around the circle and the neighbor continues cooking. The “passing around process” continues until the last dish can no longer be passed on and is fully cooked/sliced/dressed.”
Our sound playlist for the Food Sesseli-tanz was as follows:
People were busy sizzling, chopping and laughing to the beat of the sound:
We had conjured up a huge variety of experimental vegan dishes, all in less than an hour!
As always, the delicacies were eaten festively and very happily in the anteroom (exhibition room of OG9):
Click here to register for the next Experimental social cooking workshop.
Feed your skin – but only with the best!
The selection of fragrant and effective natural products to combat the smell of sweat is not exactly huge. This is despite the fact that it is widely known that the chemicals aluminum and petroleum are linked to Alzheimer’s disease and breast cancer. So I am all the more pleased with my discovery of the deodorant cream from Soapwalla. At the Soapwalla Kitchen in Brooklyn, cosmetic products are made from purely organic, vegan foods. True to the motto “feed your skin”.
Ingredients such as finely ground, dried vegetables, lavender, peppermint and tea tree oil help to absorb moisture, repel bacteria and provide long-lasting freshness. Compatible for all skin types. The wonderful fragrance suits both men and women.
The cream melts gently on the skin and after a short application time, it leaves no traces on clothing. I have already tested it for 7 days and found it to be perhaps the best deodorant in the world!
Now available in Switzerland at Pretty & Pure the organic make up store at Rotbuchstrasse 16, 8006 Zurich.
www.prettyandpure.ch
Milk on the skin – dandruff on the eyes
Unfortunately, the cosmetics industry relies heavily on animal resources. Bone meal is found in every conventional soap. Anti-wrinkle creams advertise with collagen which is obtained from the connective tissue of calves. Fish scales are often used for mica eyeshadows. Most mascaras contain beeswax. Body lotions promise to nourish the skin thanks to cow’s milk. The keratin trend in hair care products is also at the expense of the animals. The protein is made from ground horns, hooves, feathers, quills and hair from various animals.
So do vegans have to give up make-up and body care rituals? No, fortunately not! There are more and more alternatives. If the vegan flower of the Vegan Society is to be found on the packaging, this guarantees that both the product and its manufacture are free from animal ingredients and animal testing. However, products without this logo may also be produced without animal ingredients. If you want to be on the safe side and check labels, you can find a list of the most common animal ingredients on the website of the animal rights organization PeTA:
http://www.peta.de/web/inhaltsstoffe.73.html
The handy lexicon by Heinz Knieriemen is another way to get an overview of the jungle of Latin and English technical terms. This critical guide also provides the best information about questionable, potentially allergic and harmful ingredients.
Good food for you for free at the Z+ Showroom at the ZHdK
A big thank you at this point to my two super helpers Patty and Salome: you are the best!
If you would like to get a taste of fresh, free food from the trash in the future, reserve a day between May 31 & June 13, 2013, when Pfingsweidstrasse 6 on the 3rd floor will be cooking and serving free food for a whole two weeks. More information on this soon here on the blog.
Half a year has passed since we first reported on container/dumster diving here on our blog. TeleTop accompanied our Patty in a series of reports on the subject of food waste, you can watch the whole program here.
In the meantime, as part of the Experimental Social Cooking Workshop, we offered a Dumstertour followed by a creative 3-course cooking session. Our blog reported on this here .
On March 1, the vegan kitchen was invited to an art exhibition together with other interdisciplinary projects as part of the Z+ Showroom at the Zurich University of the Arts. The “good food for you for free” pilot project was presented:
In the end, we had distributed around 100 portions of polenta with green spelt & vegetables, lettuce with radishes and lots of bananas and mandarins live on site – everyone had enjoyed it!
Bon appetit.
Vegan Travel In Paris
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
Lunch at Soya
Lunch at Soya
Mini smoothie
- Spinach
- 1 pear
- 2 oranges
- 1 small piece of ginger
truly vegan kitchen love: the secondhand cookbook of Sandra Forster/ Germany
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.
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
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
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
The Young Green Party also made food waste a topic in 2013, take a look for yourself here.
& even more* on the topic
*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
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