This week I discuss the problems with single issue campaign, using Johnny Weir and the anti-fur movement as an example. Johnny Weir, an ice skater, was recently criticised by animal advocates for including fur in his designs. After receiving death threats, he decided to exclude fur. Some advocates claim this is a victory, yet in reality it is not, because he’s still wearing other animal products (i.e. leather, wool, silk) and he has not changed his mind, he only stopped wearing fur because he received threats. Also, single issue campaigns tell the public that one form of exploitation is morally different to another. This, in effect, enforces the idea that some animal exploitation is acceptable.
I also answer questiosn such as “isn’t every camapaign a single issue campaign?” and “why don’t abolitionists care about the foxes killed for their fur?’. Last, but certainly not least, I read out this recipe for an easy tofu scramble.
Ingredients:
A block of tofu, can use either firm or soft, although I prefer firm
2 tbsp soy sauce
¾ tsp turmeric
¾ tsp garam masala
A little bit of garlic and/or onion powder
Directions
1) Drain and press that tofu. Crumble into bite sized pieces with either your hands or a fork.
2) Fry in oil for about 3-4 minutes.
3) Combine the soy sauce, garam masala, turmeric and garlic or onion powder. Mix that into the tofu and cook on medium heat for about 5 minutes.
We discuss his encounter with Peter Signer and his trip to Europe to learn more about animal advocates.
I also review a great book called Generation V and read out a recipe from that book called Anyone’s Brownies.
1 mashed banana
3/4 cup of sugar
1/4 cup of vegetable oil
1 teaspoon vanilla
1 cup flour
4 tablespoons cocoa
1/2 teaspoon salt
(vegan) chocolate chips
3 tablespoons of water
Combine banana, oil, vanilla, and water. Add the sugar, flour, cocoa, salt and chocolate chips. Mix until there are no large lumps, then pour into a greased microwave safe dish. Microwave on high for 4-6 minutes.
We discuss how he went vegan and came across the abolitionist approach, talk more about the vegan news and being the national vegan examiner and also discuss the vegan kiosk he created.
Make sure you tune in next week when we discuss his trip to Europe to learn more about animal rights.
I also read out this recipe for a vegan brown rice salad with falafel
Ingredients
1 cup of brown rice
2 sliced spring onions
1 red capsicum sliced
1 can of corn, drained
½ cup diced celery
½ cup chopped walnuts
½ cup dried cranberries
½ cup of Balsamic Vinegaraitte
As much falafel as you want
Method:
1) Cook the brown rice according to instructions on packet
2) Mix all the ingredients except Balsamic Vinegaraitte with the cooked rice.
3) Cook the falafel according to instructions on packet
4) Place brown rice in serving bowl or plate. Top with falafel and drizzle with Balsamic Vinegaraitte
On this weeks show I discuss going vegan as a teenager. I talk about how to deal with typical parent objections (such as “you’ve been brainwashed”,”it’s a phase” and “we can’t afford for you to be vegan”). I also talk about the health aspect of teen veganism and give some ideas for easy vegan lunches.
On this weeks show I discuss the new virtual billboard that reads “THE WORLD IS VEGAN! If you want it”. Gary Francione thought up this idea to be a message of empowerment and responsibility. See his original post here. Click here to view some of the designs for this virtual billboard.
I also review the recent Animals and Us broadcast on BBC. This was hosted by Victor, creator of the animals film. I discuss some of my favorite parts, as well as would could be improved to make it more focused on veganism and the abolition of animal use. Here are the links for the two parts:
Lastly I read out this recipe for vegan shortcut pastry.
200g Flour,
125g Margarine (such as Olivani)
Water or soy milk
Put the flour and margarine into a large salad bowl. Use your fingers to rub them in till the mixture looks like breadcrumbs.
Add water or soy milk, little by little, until you manage to form a dough.
Knead the dough for a minute or two.
Place the dough on a floured surface and roll it to the size and thickness you need.
You can repair any small breaks and cracks with the bits of dough left.
Note: for a gluten free pastry, use instead rice or buckweat flour (both available at any health food store). For a soy free pastry either use water, rice milk, oat milk or nut milk.
This week on the show I answer the question “where do you draw the line?”. This is often asked by nonvegans to justify their consumption of animal products, but it is also asked by vegans who genuinely want to avoid as much animal exploitation as possible.
I start by answer the question to nonvegans. Even though we may not know exactly where to draw the line in every situation, we should still try our best to avoid as much exploitation as possible. This same principle applies to all matters of ethics. As a general matter we agree that murdering other humans is morally wrong, however there are some areas that we may not agree on (e.g. killing in self defence). Even though we may not agree on these issues, we all agree that killing another person because you enjoy killing, is morally wrong.
Next I answer the question more towards fellow vegans. I cover areas such as animals killed in plant harvest, whether shellfish and insects have rights and whether we should avoid road that have animal products in them, life saving medications tested on animals etc.
I also read out this recipe for raw vegan chocolate pudding
3 avocados
1 cup pure maple syrup
1/2 cup plus 2 Tbsp. cocoa
2 Tablespoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
Up to 1 1/2 cups water to thin
1. Process all of the ingredients except the water in a food processor. Add water to thin to desired consistency.
2. Great served with sliced strawberries or raspberries.
Serves: 6
Variations:
Serve with fresh strawberries, raspberries or blueberries
This week on the show I answer the question “is it OK for vegans to feed their cat or dog non-vegan food?” I talk about the possiblitity of cats who can’t be vegan and give some practical tips for feeding you nonhuman a vegan diet.
Click here to learn more about NZs vegan pet food company, VeganPet.
This week on the show I discuss some last minute present ideas and suggest some vegan foods for christmas day. I also discuss why you should leave Santa soymilk instead of cows milk and why you should say no to the christmas ham! I explain why live animals (pets) do not make good christmas presents. Last, but certainly not least, I read out this recipe for sage and onion stuffing.
6 slices of wholemeal bread
half a cup/85g/3oz of vegan margarine
4 teaspoons of dried sage or 8 of fresh, chopped sage
1 finely chopped large onion
salt to taste
Melt the margarine in a saucepan and then cook the onion in it until soft. Break up the wholemeal bread with your hands (into fairly small pieces) and then mix into the onion and margarine with the sage and salt.
This week on the show I discuss whether or not we should own pets, from a practical and moral angle. I believe we should not own pets, however I believe we have a moral obligation to look after the animals that have already been brought into existence, therefore I fully support adoption, no-kill shelters, sanctuaries and things of that nature.
Ingredients
2 cups of frozen blueberries
1-2 tablespoons of water
1 tablespoon of agave nectar
1 teaspoon of lemon juice
If your blueberries are uncooperative, you can add vanilla soy milk 1 tablespoon at a time for a blueberry sherbet or add a combination of 1 tablespoon of water, 1/2 teaspoon of lemon juice and 1 teaspoon of agave to keep it more like sorbet.
Instructions
Add your blueberries and the agave nectar to the medium-size bowl. Blend with a hand blender until creamy and smooth. You can also use a food processor if you have one. Dish out quickly before it melts. Try strawberries or mixed berries if you like!
This week on the show I talk about why animals shouldn’t be treated or viewed as property. I answer this question from a moral/ theoretical angle and also from a practical angle.
Line a baking tin with greased paper. Sieve the flour. Add the rice flour and sugar. Knead in the margarine. When the mixture binds, pack it into the tin. Prick the top with a fork and crimp the edges with your thumb.
Bake at the bottom of the oven at 170 °C until firm and lightly browned (About 1 hour.)
Move onto a wire cooling tray and drench the top with caster sugar.
Click here to check out the Vegan Societies 33 page book of vegan products in New Zealand supermarkets.
