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I was vegan for a while up until recently. Then I started eating people. Only free-range, of course, which is humane. I gave them a little space, didn’t terrorize them (too much), then slit their throats.Chris Hannah (via twovegangirls)
(via twovegangirls)
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Animals do not ‘give’ their life to us, as the sugar-coated lie would have it. No, we take their lives. They struggle and fight to the last breath, just as we would do if we were in their place.John Robbins (via twovegangirls)
(via twovegangirls)
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Once you come to terms why you don’t eat dogs, cats, monkeys and dolphins, you’ll begin to understand why I don’t
eat cows, pigs, chickens and lambs.Edward Sanchez (via twovegangirls)(via twovegangirls)
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If you choose to eat meat, cheese, milk and eggs, I think at the very least you are obligated to see the pain and suffering you are causing. But if you do feel the need to turn away or close your eyes […] you might want to ask yourself a question: If it’s not good enough for my eyes, then why is it good enough for my stomach?Gary Yourofsky (via twovegangirls)
(via twovegangirls)
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Once you come to terms why you don’t eat dogs, cats, monkeys and dolphins, you’ll begin to understand why I don’t
eat cows, pigs, chickens and lambs.Edward Sanchez (via twovegangirls)(via twovegangirls)
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Animals do not ‘give’ their life to us, as the sugar-coated lie would have it. No, we take their lives. They struggle and fight to the last breath, just as we would do if we were in their place.John Robbins (via twovegangirls)
(via twovegangirls)
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The idea that we have the right to inflict suffering and death on other sentient beings for the trivial reasons of palate pleasure and fashion is, without doubt, one of the most arrogant and morally repugnant notions in the history of human thought.Gary L. Francione
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Every one of us has been conditioned by the propaganda of a highly speciesist society – a worldwide culture that is extremely prejudiced against the interests of those animals who did not have the good fortune to be born onto this planet in human form. And yet, every one of us has the power to break free from this indoctrination. Becoming vegan is simply recognizing and admitting who we really are – it is the opportunity to become who we would be if no one had ever taught us that it’s okay to turn our backs on the needs and rights of our fellow animals, that it’s okay to ignore their pain if it leads to our pleasure.Angel Flinn and Dan Cudahy
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If you don’t want to be beaten, imprisoned, mutilated, killed or tortured then you shouldn’t condone such behaviour towards anyone, be they human or not.Moby
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High Res
Vegan cupcakes from the Mad Hatter Cupcakery in Sydney, Australia. So delicious!
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Toasted turkish bread, tomato, vegan cheese, and lots of pepper - about to go under the grill! #whatveganseat
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Vegan cupcakes and soy milk coffee. #whatveganseat
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High Res
Super Saturday supper: mash, grilled giant marinated mushroom, sautéed kale, asparagus, carrots, and broccoli. YUM!
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Creating The Connection Competition: Winners Announced!
When we started planning for the competition earlier this year, we had no idea that the entries we would receive would be so incredibly moving and of such a high standard. To get to the point where we can finally announce winners across our categories is an exciting milestone for us to reach!So without further delay, our winners are:Visual Arts CategoryVisual Arts Over 18 winner: Vic Morgan with her submission “Merry Wanderers: watercolour on paper with basalwood frame.”Visual Arts Under 18 winner: Summer Giles with her submission “Say No To Cruelty.”The following two categories have two winners as no under 18 entries were received.Short Story CategoryShort Stories Over 18 winner: Mel Baker with her submission “Pig With No Name.”Runner up: Kylie Southgate with her submission “Run For Your Life.”Other Written Works CategoryOther Written Works Over 18 winner: Suzie Mezei with her submission “Economy Class.”Runner up: Suzie Temple with her submission “Passing The Cattle Train.”From these, an overall winner was selected to win the very fabulous Froothie blender. The overall winner is Mel Baker for her “Pig With No Name” short story.Thank you to everyone who entered the competition. We’re in awe of your talent, your art, and how you helped to show the beautiful connection that exists between humans and animals.We have to also say a huge thank you to our judges for their time and for reviewing our short listed entries to help select winners: Nikki Medwell from Bed and Broccoli; animal activist Jess Ferry; public speaker empowerment expert and vegan mentor Rod Prasad; author and vegan Jessica Davidson; and vegan cookbook writer and recipe creator Leigh Drew.To our sponsors who donated prizes, we’re incredibly grateful and humbled by your support. A full list of our amazingly generous sponsors can be found at this site here - http://twovegangirls.com.au/competitionThis has been an exciting project for us and we’re looking forward to moving onto the next stage of publishing our winners’ works in an anthology, along with other entries that we received. All profits received from the sale of the book will go to Edgar’s Mission and Animal Liberation Victoria.A huge congratulations to all our winners. We’ll be in touch shortly to arrange delivery of your amazing prizes! -
Vegan Degustation at Amass Restaurant in Copenhagen
Those who know me well know that Copenhagen is my second home. I’m currently here for a couple of weeks, and last night I was lucky enough to experience an amazing vegan degustation at Amass Restaurant here in the city.
Amass opened just a couple of months ago. The owner and chef, Matt Orlando has worked all over the world, including two stints at Noma in Copenhagen, the first as a Sous Chef, the second as its First Chef de Cuisine.
When I found out Amass was opening and I knew I was going to be in Copenhagen, I contacted them for a reservation and to see whether they could accommodate a vegan degustation option. When they advised that they could cater for me, I was thrilled!
The degustation I experienced last night was phenomenal. Each course offered flavour and texture sensations that photos simply can’t bring to life. The three highlights for me were the burnt cabbage and almonds; the fermented potato bread served with cavolo nero, lemon and pepper; and the dessert of sweet corn sorbet with dried cherries, blackberries, olive oil and pepper.
I’ll be back in Copenhagen next June and already I’m planning on returning to Amass. It was definitely an experience to remember!
