Veganuary launch crowdfunder campaign to place ads on the London Underground launches
Vegans are the new milk snatcher, in this blog we look at the rise of plant-based milks.
Vevolution Festival 2017 Tickets Released! Speakers include Lucy and Tiffany Watson, John Lewis (Badass Vegan) and Mercy For Animals Founder Nathan Runkle
Attention all coffee lovers. Vevolution sponsors Oatly are bringing great coffee and baristas to Shoreditch Boxpark. They are holding a week-long residency, in partnership with Peckham favourite, Old Spike, Oatly are offering free coffees to anyone stopping by.
Lunchtimes will see ace baristas inviting you to learn new latte art skills, while the evenings will see baristas throwing down to show their finely honed rosettas.
At Vevolution we love their Post-Milk Generation t-shirts. If you pop along and get involved in the activities you could also leave with a free t-shirt.
The residency is taking place between:
11 am - 7pm, Monday 3 - Saturday 8 April
11pm - 5pm, Sunday 9 April
The Vevolution team will be popping down on Monday the 3rd for a tasty Oatly coffee. Come along and say hello.
I first met Cem Yildiz Co-Founder of What The Pitta about 4 years ago through my old housemate and friend Joe.
Back then Cem wasn't a proponent of the vegan diet. He was in-fact more inclined to talk about bulletproof coffee (coffee with butter in it) or the benefits of eating a paleo style diet.
Then about 18 months ago a few of us got together for a catch up and Cem was asking me a lot of questions about veganism. I could see his attitudes towards veganism starting to shift and now 18 months on Cem is a huge advocate of a shift towards veganism
We caught up on the eve of the vegan kebab business he co-founded What The Pitta opening their second site at Boxpark in Croydon.
Ok, let's start with the big question. What was the key thing that made you go from lets say a pretty large consumer of animal products to the vegan advocate and entrepreneur you're today?
I had already been visiting The Feel Good Café, a vegan café down the road from where I live in Chingford and then one day the owner offered me a free ticket to go and see Dr Michael Greger in London talking about his latest book How Not To Die.
When I saw the stats and science on the big screen I just couldn’t go back to eating meat knowing I could be doing serious harm to myself.
Both yourself and Roj who you run What The Pitta with are from a Turkish background. How did they react to you shifting towards vegan and setting up a vegan kebab shop?
The first thing my Dad said to me when I told him I was no longer eating meat was,“I know you’re into health stuff but this is a step too far!”.
As for the vegan kebab business, I didn’t even see it coming, it was a conversation on the beach in Turkey, which escalated, and now we have two premises!
You're a man of many talents and interests and definitely someone I would call a polymath or a multipotentialite. You currently also co-host a successful podcast, co-run What The Pitta, make films and you're a qualified personal trainer.
How do you effectively manage your time? And who do you look to for inspiration?
We all have a finite amount of time and your life is built through your experience so you have to constantly challenge yourself by doing new and varied things. As for time management, when you enjoy something and you're working towards your vision of a good life you’ll find the time.
I don’t watch any TV and I don’t play any computer games, I try to use my time intentionally and I still get seven to eight hours sleep.
I also believe that it’s very risky nowadays to have one source of income, for most people their job is their lifeline. If they lose that they can’t pay their bills.
Having multiple streams of income built around your passions is a much safer idea so I always advise people to start a side gig alongside their full time job, whether that’s selling crafts on Etsy or going freelance with some of the skills you’re currently using in your day job.
"As for inspiration, I love reading and listening to podcasts and audio books, so James Altucher, Gary Vaynerchuck, Tony Robbins, Zig Ziglar, Jim Rohn are just some of the people who inspire me".
You may have heard the quote “success leaves clues,” I think when you listen and read the books from inspiring and successful people everyday you begin to see patterns in behaviour and you can start applying them to your own life.
I love James Altucher’s idea of getting 1% better everyday in terms of education, health and relationships.
How have you found switching to a vegan diet in relation to your performance in the gym?
To be honest first of all I lost a load of weight, then I gained it back, then I managed to deadlift a personal best but I have not been hitting the gym as much as I’d like. I have probably been about four times in the last three months due to getting What The Pitta up and running and moving house but the funny thing is my muscles feel harder and I can always see my abs.
Once I’m settled into my new place and have my home gym setup I’m going to be hitting it hard, so I’ll have to get back to you on that one!
So how did the idea for What The Pitta come about?
The idea for What The Pitta! came from Roj’s uncle who owns a similar business in Freiburg, Germany. We thought the vegan doner was a brilliant idea and the product was so tasty we knew it had potential with vegans and non-vegans alike here in the UK.
Do you find non vegans come and eat at What The Pitta? And if so what is their general reaction to the food?
Yeah, it’s very split. I think a lot of our customers fall in to the meat reducer category and I think that demographic is growing everyday. People are becoming more conscious of where their food is coming from and the harm it may be doing to them, environmentally and to the animals.
It’s always funny when we get either a vegan running back over just to confirm with us that it’s not meat or a meat eater tell us they had know idea it was vegan. Good food is good food and going meat free more often is the way forward for society.
What The Pitta is opening their first restaurant at Boxpark in Croydon this March. What can people expect from you guys at the new site?
We’re really excited to share some of our new dishes at BoxPark Croydon especially our Vegan Lahmacun – a type of Turkish pizza usually topped with mince meat. We’re going to serve ours on our signature freshly prepared bread base with a combination of tomato puree, herbs and our secret spiced soya mince.
Obviously our Vegan Doner will still be on the scene as well as a new lentil soup (Mercimek). I think we’re just going to keep experimenting with traditional Turkish dishes giving them a vegan twist.
Boxpark does really feel like a step up from our wooden shed in Shoreditch but we just going to keep growing and bring more vegan food options to hungry Londoners.
Do you have any advice for anyone reading this thinking of setting up a plant-based food business?
Test your concept as cheaply as possible. Read The Lean Startup by Eric Reiss. It’s so much easier nowadays to go online, find an email, get a food stall setup for a day and test your product. Social media is incredibly important for finding your customers too but if you’re a plant based business you’re already in good hands, vegans are one of the most supportive communities I’ve ever encountered and so you will always find people willing to point you in the right direction, lend a hand or offer their skills or services. Be bold, ask for help and embrace the community or you can always hit me up and I’d be happy to help.
With our first event of 2017, Vevolution Topics: Vegan Food Innovation happening tomorrow (7th February) we have asked vegan foodie blogger & chef Kind State Of Mind aka Ellie Phoebe Brown to be our guest blogger and talk about the hot topic of cheese!
Tickets are still available for our Food Innovation tomorrow at The Trampery. Ellie will be there giving out samples of her incredible food. To help get you in the mood for some food innovation inspiration we will leave you with Kind State Of Mind...over to you Ellie!
Everyone’s Talking About The C-Word!
By Ellie Phoebe Brown
Kind State Of Mind
“Oh but I could never give up cheese!" If I had a penny for every time I’ve heard that phrase in response to any mention of being vegan, well ... I’d be paying myself actually because even I’ve uttered those - now clichéd - words. I was a major cheese lover for years and although my reliance on dairy is over, it seems cheese is still a hot topic with both vegans and non-vegans alike.
Why is cheese such a big deal? You may remember the headlines a few years ago stating that cheese is as addictive as hard drugs. While the attention seeking articles were referencing genuine research into “addictive-like eating”, the actual journal (published in early 2015) unsurprisingly concluded that matters were in fact - as ever - far more complex than the simplistic, and awry conclusion spun by the media.
If it’s not purely biological, what else makes us crazy about cheese? I think there’s a compelling argument to be made for the role of psychological factors in our apparent cheese dependance. Cheese is, by and large, a comforting food. Its high fat and calorie content render it synonymous with special occasions, treats and well, really tasty things! Cheese on toast, macaroni cheese, pizza, the Christmas cheese board, it’s all about pleasure and indulgence (which helps somewhat in explaining why the cheese salad never caught on!) No wonder our brains tell us we love it. Cheese is also often a food we are brought up eating, so it additionally has positive associations from our childhood. Growing up as a vegetarian I ate a lot of cheese and therefore it’s linked to many of my happiest food-related memories from home. Bearing in mind the comfort and memory associations that people have with cheese, on top of possible biological reasons, we can begin to understand the hold it has over people’s eating habits.
So if you’re vegan you’re just supposed to give up all that good stuff then? Nope! You just have to make a few changes. There is a whole world of dairy free cheeses out there, and it’s growing at a fast pace! With availability increasing in response to growing demand it’s easier than ever to get your hands on some vegan cheese. Large retailers such as Ocado and Holland & Barrett sell vegan cheese products, and last year Sainsbury’s brought out their own range of vegan cheeses in collaboration with Vevolution's sponsor Bute Island Foods. The latter has proved so popular that it exceeded their sales expectations by 300% in its first month, a sign if there ever was one of how mainstream the desire to ditch dairy has become.
It’s not just large retailers either. There are now many smaller suppliers emerging too, selling their own tasty hand-crafted cheeses. Companies such as Mouse’s Favourite, a London-based company making artisan nut-based cheeses, and Nutcrafter Creamery from Glasgow, who make an impressive array of aged and organic vegan cheeses. International companies are also looking to get in on the UK’s booming vegan cheese market. The American company Follow Your Heart recently launched a small selection of their vegan cheeses over here, which I personally really love. I hope more companies follow suit, to increase the selection of products available to U.K. vegans as The States seem to be streets ahead of us in the product development stakes and this, in turn, will generate some healthy competition and innovation between brands.
For many people giving up cheese is the main barrier to becoming vegan. However, with more and more vegan cheeses coming on to the market all the time, with even better textures and flavours than before, this last hurdle to becoming vegan may soon be a thing of the past!
And lastly…. Of course, you can make your own vegan cheese! Here’s a cheap, simple and tasty way to make your own cashew cheese. With a bit of practice, you can adjust the flavours with different herbs and spices but garlic and chive are a great place to start!\
Garlic and Chive Cashew Cheese
By Ellie Phoebe Brown
Kind State Of Mind
Makes: One round cheese
Prep time: 30 minutes plus chilling time
100g raw cashews, soaked overnight
2 tbsp fresh lemon juice
2 cloves of garlic
1/2 tsp fine salt
Freshly ground black pepper
2 tbsp water
Small bunch of chives (or other herb)
- In a food processor or blender place all ingredients except for the chives. Process until the mixture becomes smooth and creamy in texture. You'll need to keep stopping to scrape down the sides to ensure it all gets blended. Keep blending until it stops being lumpy and grainy and looks like a smooth soft cheese. This may take 5 - 10 minutes so keep going! You can add a little more water to get it moving in the blender if absolutely needed - but if you want to make a firm cheese try to avoid adding too much extra liquid.
- Finely chop the chives and stir into your smooth cheese mixture. If you add them to the blender to combine you will end up with a green cheese - so best to stir them in! Have a taste and add more salt if needed.
- If you want to make a soft cheese spread, like a cream cheese, then all you need to do is transfer the cheese to a small bowl, cover and refrigerate for a few hours. You can eat it immediately - but it will set slightly if you leave it to chill, making a slightly thicker spread.
- If you want to make a firmer cheese, like the one pictured above, then you'll need to remove some of the moisture from the cheese. For this you'll need a square of double layer cheese cloth, or a thin, clean tea towel. Lay out the cloth and scrape all of the cheese mixture into the centre of the square and roughly shape it into a round shape. Gather the corners of the cloth, bring together the top and fasten with a rubber band to create a little parcel (see pics) I tie it above my sink to drain for a few hours (you could also put it in a sieve above a bowl) and then place it in a dish lined with kitchen towel in the fridge for a further 3-4 hours or overnight. (You can also put it straight into the fridge in a sieve or wrapped in kitchen towel but I've found the 2 step process removes the most water, resulting in the firmest cheese.)
- Once it's been in the fridge you can gently remove the cheese cloth and there will be your little cashew cheese!
- The cheese will keep for about 4-5 days in the fridge, in an airtight container - but it never lasts that long around me!
For a more detailed version of the recipe with photos go to my blog post here: https://kindstateofmind.com/2017/02/02/easy-garlic-and-chive-cashew-cheese/
Ellie will be at Vevolution Topics: Food Innovation tomorrow Tuesday 7th February and will be giving out samples of her yummy food creations so don't miss out and grab your ticket now: https://vevolution-topics-food.eventbrite.com/
It's just one week until our first event of 2017, Vevolution: Vegan Food And Innovation which is happening at The Trampery in Hackney, London.
If you consider yourself a foodie and/or love all things innovation then our Food Innovation event is for you. You will hear from the founders of Bosh TV, Made In Hackney, allplants, Club Mexicana and eat tasty food from Pomodoro E Basilico, Vida Bakery, Proofs Place and Kind State Of Mind.
All of this is taking place on the evening of the 7th February at our favourite venue in London the stunning Trampery.
Attending the event has the following benefits:
- Hear inspiring talks from leaders in the vegan food movement
- Eat delicious food from some of London's best vegan food creators
- Make new friends
We are excited to announce Vevolution Topics, a new series of regular Vevolution evening events starting on the 7th February at The Trampery, Old Street, London.
Our first event of the series focuses on Innovating Approaches To Vegan Food, you will hear from speakers fantastic at the forefront of vegan food innovation and tickets cost just £10.00.
Tickets: £10 via - https://vevolution-topics-food.eventbrite.com
Date & Time: Tuesday 7th February, 6.30pm - 11:00pm
These talks will be followed by a panel discussion and networking.
Tickets are very limited and cost just £10.00 and we expect them to go fast with the first event just one month away.
Creating more opportunities for people to come together was important for both of us in 2017. These events will offer a great chance to immerse yourself in educational talks and meet like-minded people.
Thank you to our Headline Sponsor Tideford Organics. Check out their amazing range of soups, sauces & misos and take their pledge to eat more veg!
About a year ago Judy and I decided we wanted to create a vegan festival centred around educating and inspiring people. Having already put on a smaller vegan festival we had an idea of what we wanted to create.
Since our last festival the vegan movement has grown up so rapidly and today it is a vibrant hotbed of people with strong ideas of how to shape the world they want to live in.
We think this year's Vevolution was a perfect celebration of artists, activists, athletes, entrepreneurs, chefs and philosophers and film-makers who are helping to create a vegan world. And each year will are aiming to make our events increasingly relevant and memorable.
An important part of what we do is recording talks at the festival and over the coming weeks we will be releasing talks from the main-stage on our YouTube channel. Please hop over there and subscribe to relive what went down on the day.
And today it give us great delight to release the Vevoution highlight video filmed by the crew at Entirety Labs. It brings us so much joy to watch this video and see all the people having a wonderful time.
We couldn't have done it with out you all, please watch and share with others.
Damien and Judy xxx
A few weeks ago Maria Chiorando sat down with Film-Maker, Activist and Campaigner Robbie Lockie to talk about his passions and achievements in 2016.
What inspired your vegan journey? How long have you been living this lifestyle?
I grew up on a farm in Zimbabwe and always had a close bond with animals, I had a cat and a rat as a pet for many years (yes both... ha ha).
It always felt strange to me that we ate animals. From an early age most people eat meat without question, mostly I guess because it tastes good and we are taught it is the healthy thing to do. It is emphasised that we should not question it, or we may get sick or even worse, die.
I was inspired to go vegan in 2012, after I watched several films and documentaries about how food is produced. It became very obvious to me that the entire food system was a corrupt and insidious moneymaking monster, helping people become ill, and exploiting billions of animals.
How do you define what you do – campaigner/filmmaker/influencer/all of these things?
I have been a digital creative for 17 years, but today I would say I define myself as a campaigner, with aspirations of being a filmmaker. SWINE (see below) was my first film so I guess I am technically a filmmaker, but I am still trying to work out where I fit in within that discipline, as there are so many roles to choose from.
I would ultimately like to be a director, my skills span 17 years of things from SEO Optimiser, Graphic designer and more recently a user experience specialist, where I designed platforms online for companies including BMW, BLOOMBERG and Jamie Oliver.
I trained as campaigner in 2014 where I acquired the skills you need to campaign effectively.
You’ve built up a really impressive body of work in the last year alone, with successful campaigns, and your short film SWINE. What would you say your ambition is?
This year has been quite a whirlwind: I have really immersed myself in the vegan world in London, aiming to connect with as many amazing people as possible. In January I got stuck in with an online campaign targeting Gourmet Burger Kitchen [after the company used posters mocking people who don’t eat meat]. I created the hashtag #gourmetmurderkitchen, this went viral and was trending worldwide on all platforms for almost 24 hours. The campaign resulted in the company removing the offending posters. It felt amazing to have been a part of something that saw so many people focus their rage, and bring a company to book, over something that to them seemed like innocent fun.
Later in 2016 Vevolution co-founder Damien Clarkson and I wrote, produced and delivered a short film SWINE for Viva! a UK animal rights charity. The 16 minute film is one part fiction, one part reality. It opens with a character Jack Tomlins (Timothy Shieff) going undercover on a factory pig farm to expose the illegal use of antibiotics. He encounters something terrifying.
I recently designed and published a vegan cookbook with Millee Johnson from Ethics and Antics, which was great fun. It is always so rewarding to produce something physical that you can touch and feel, if you want a copy you can visit the Ethics & Antics website.
My ambition is to hack the system, to learn how social media works, to understand the algorithms, build a huge audience and teach people about how it’s possible to live a compassionate life without too much disruption to your ‘normal’ life. I have relaunched my Youtube Channel which will focus on Buddhism, Action for Happiness & Veganism.
What kind of projects can we expect to see from you in the future?
You will see more films from me, Damien and I are in talks with Viva! about producing something new soon. So keep your eyes out for that. I am very opinionated about veganism and the future of humanity so expect more of that on my YouTube channel.
Why did you get involved in Vevolution?
I wanted to get involved because Damien and Judy are very good friends of mine. They got me involved in Vegan Futures last year, pre-Vevolution. This is where I realised just how important the vegan movement is and how much I want to be at the forefront of pushing it forward, planting the seeds of change now, so that humanity has a chance of real change.
Vevolution is a festival dedicated to helping people discover new ideas and be inspired in their pursuit of practice of vegan living.
Recently we were able to bring Tideford Organics on board as headline sponsors of this year's festival.
Tideford Organics are a company with a long history in the organic food movement who recently made the shift to become a completely vegan company.
Damien sat down Tideford Organics founder Lynette Sinclair to discuss the future of food and veganism.
Let's start at the beginning. What inspired you to set up Tideford Organics as a vegan company?
I watched Cowspiracy and until then had not realised the magnitude of the impact of large scale meat and dairy production on our environment.
You're based in Totnes, noted for being a bit of a hub of alternative thinking around the way we can live on this planet. How much did being a company based in Totnes shape Tideford in the early years?
Totnes is one of the first Transition towns in the UK and has at its roots all that is healthy and organic, with companies such as Riverford leading the way. Tideford definitely grew out of this environment and has championed healthy, environmentally conscious food, from its beginning.
Moving on to veganism. What inspired you to turn Tideford Organics an already successful company into a fully vegan business?
We realised that as a small fast growing company with a very loyal customer base we could actually make a difference. It only takes a small regular change in your eating habits to make a significant difference to our environment and we felt that if we could help our customers on the journey to being Vegan by making delicious organic products that were also vegan, it would be something that we could all be proud of.
What has the reaction been like from existing customers to your new range of all vegan products?
Really positive, it was quite a scary move as some of our best sellers used to have meat and dairy in them, but we have had nothing but good feedback and we are also attracting a whole new customer base who have been looking for the type of product we are now producing.
What has been most exciting about turning the company into a fully vegan business?
Building a brand which genuinely now ticks all the free from boxes, including gluten free and feeling that we are genuinely now helping to make a difference to our environment, whilst providing a healthy nutritious option for all our customers.
On a personal level which talk are you most excited about seeing at Vevolution?
They all sound amazing, I think to be in an environment where all the speakers are championing such a great cause will be very exciting.
We are very excited to be part of Vevolution, and will be bringing our own creative way to express how we feel about veganism and conscious living.
Bright Zine was formed in 2016 in London, to celebrate the growing vegan community, to support it and promote growth and diversity within it. Issue One was released in September 2016, featuring and encouraging discussions on equality, intersectionality and activism, as well speaking with big players in the vegan food and business industries in London.
We have been overwhelmed by the support we’ve had since launching less than two months ago, and are very excited to be putting together Issue Two. Which brings us to Vevolution.
To celebrate the UK vegan community even more, we are opening up a workshop to bring together like-minded individuals in an open discussion and creative session around the question, “What does veganism and conscious living mean to you?”
This is a free creative arts session, where you can create your own response to this question using a range of art materials provided.
We will be featuring many of these creations in a Vevolution special in Issue Two.
You don’t need to be an artist, designer, illustrator or poet to take part. This is a DIY, hands-on workshop for everyone, with materials to help you express what veganism and conscious living means to you.
Come down and get creative, and your work could be printed in our next issue!
The workshop runs from 11am-1pm and is a drop in, so you can come along at any time between seeing some of the amazing speakers, and create a piece that reflects you.
We look forward to seeing you there!
When I first met Klaus about 3 years ago, he was quite shy but instantly I knew he was someone I wanted to be friends with. Since then Klaus has pursued online vegan activism with vigour. His background as a scientist underpins his thorough research of topics that have helped make his Plant Based News a huge success.
Klaus will be speaking on the main-stage at Vevolution, I sat down with him before to talk about his vegan journey so far and plans for Plant Based News in 2017.
What initially attracted you to veganism?
I was originally attracted to the vegan lifestyle through wanting to feel healthier. I read the China Study and then after months of slowly taking animal products out of my diet, I was eventually eating a vegan diet by 2013, although can't remember the exact date. This had a slow, but profound effect on my consciousness and I began to understand the ethical issues much better. By late 2013, I had watched Earthlings and this was the tipping point; no longer did I want to be part of the injustice.
I know when going vegan one of the biggest struggle for you was overcoming social pressure from friends. What tips do you have for other people facing similar pressures?
Confidence is the key. I used to be shy about my vegan lifestyle, but that made me look awkward. Whereas, now I'm more confident with it - and even though people might think I'm strange for not eating or wearing animal products, it doesn't seem as off putting as before, when I was really shy and not clear at communicating with people why I was doing it. Stamp your individuality on the situation and don't care what people will think would be my advice.
So not many people know this about you but you're a scientist and really into your research. What big trends are you seeing coming from the medical community in relation to veganism that look set to break into mainstream conscience in 2017?
Dr Esselstyn recently said 'medicine is on the absolute cusp of a seismic revolution in health'. I feel this plant-based doctor's predictions are perhaps slightly too optimistic, but I think there is some truth in what he says. The main barrier, however, is money. If healthcare providers can encourage doctors to recommend plant based diets by financial reward, however, there is hope.
You have done some crazy endurance challenges in the past. Do you have ambitions to more in the future?
In 2010 I went bike touring for 5 months in South America, and in 2014 I did a solo hike across Malaysia for charity, so I've done more than a little cycling an hiking. The next challenge will be on water. I currently live on a boat, but want to do a kayaking trip along a wilderness river in Canada at some point in the future.
I feel like we have grown up in the vegan movement together. How do you feel things have changed in the past few years?
Honestly, I look back at my friendship with you (Damien), and I get a really nostalgic feeling because, although we have only known each other 3 or so years, the community has changed massively. We've had some great times together and seen a lot of people come and go. Back when we first met, the London vegan scene was fragmented, and was characterised by two separate groups: the animal liberation activists, and the raw food community. Now, it has met somewhere in the middle, where I feel the community has come together a bit more and has a balance of people that are environmentally, ethically and health minded.
Plant-Based News has been a huge success. You have teamed up with our friend and my collaborator on Swine Robbie Lockie. Tell me what you are plans for the new Plantbasednews.org are for 2017?
I'm very grateful for the collaboration I have forged with Robbie Lockie. He has built the plantbasednews.org website, and it has been amazing working with him. We are actually launching the website the day after Vevolution!
What are you most excited for at Vevolution?
I'm excited for Vevolution because there is literally no event like it. It won't be as corporate and as hectic as vegfest, and I am looking forward to meeting everyone there, after my talk in the morning!!
Remaining tickets for Vevolution are selling fast get yours here!
An exclusive interview with The Health Bloggers community - a collective of like minded content creators who want to focus on a holistic approach to different areas of life: fitness, spirituality, food, environment and general awesomeness.
We are super excited to announce the second wave of new speakers and panel guests for our vegan and conscious living festival Vevolution.
The new speakers come from a wide variety of backgrounds, one thing they all have in common is that they have great ideas and experiences to share about how to live a happier and more fulfilled life.
There is a strong entrepreneurial flavour to our latest list of speakers. We will be joined by tech entrepreneurs Johnathan Petrides and Mike Hill, who are helping lead a vegan food revolution with AllPlants and One Planet Pizza. We will hear from Laura from Votch who are revolutionising the fashion industry with thier new range of vegan watches.
We will also be joined by YouTube stars including Emy from the channel Anastesia and the inspiring Jez Kaur (Hipster Veggie), Judy Tett (Plant-Based Judy) and Esme Carr (London Afro Vegan) will be helping you get culinary inspired on our food panel.
We also will be joined by people with great athletic perigee including former professional tennis player Miles Kasiri who now helps people find health and happiness through nutrition. And we're joined by vegan endurance cyclist Laura Scott who will be sharing her experiences of taking part in the Trans Am cycle across America.
New Speakers & Guests Include:
- Antastesia - YouTuber at Antastesia
- Maria Chiorando - Editor of Vegan Life
- Cem Yildiz - Co-Founder of What The Pitta & Powerful Nonsense Podcast
- Jez Kaur - YouTuber at Hipster Veggie
- Phil Akilade - Serial entrepreneur, strategic sales & marketing specialist
- Mike Hill - Co-Founder of One Planet Pizza
- Judy Tett - Plant Based Judy
- Natalie Cargill - Project Manager at Sentience Politics
- Loui Blake - Hospitality entrepreneur & Director at Goldmills
- Jonathan Petrides - Founder of AllPlants
- Laura Stageman - Founder of Votch
- Miles Kasiri - Qualified Nutritionist & YouTuber at Healthy Crazy Cool
- Laura Lemon - Founder of Bright Zine
- Ben Martin - Campaigner at Animal Aid
- Clea Grady - Marketing Manager at Veganuary
- Laura Scott - Vegan Endurance Cyclist
- Esme Carr - Founder of London Afro Vegan
With just over 4 weeks to go tickets are selling fast. Don't be one of the people to miss out. Our previous festival Vegan Futures sold out two weeks in advance.
Remember in addition to the amazing talks and workshops. All attendees will receive a free goodie bag packed full of products from our amazing sponsors and partners. Also on, arrival we will provide you with a free breakfast and coffee.
We can't wait to see you all in November.
Damien and Judy xxx
To celebrate Organic September we're featuring the vegan brands that we love.
This year there are several vegans competing at the Olympic Games in Rio. We thought it would be nice to highlight some of the athletes flying the vegan flag.
Just over 2 years ago Morgan Mitchell watched a vegan documentary that changed her life forever. After watching the documentary she became aware of animal suffering and decided her only option was to go vegan. Morgan has been quoted as saying “My career doesn’t come before another animal's life”. Not that being vegan has negatively impacted Morgan’s performance she has dominated the Australian domestic season and has been unbeaten in 12 consecutive races coming into the Olympics.
Kendrick Yahcob Farris
The birth of his first son was the catalyst for the USA’s only weightlifter at the Olympics, Kendrick Yahcob Farris going vegan. In May the three-time Olympian broke a US clean and jerk record by lifting over 800 pounds. When commenting on how veganism has affected him he recently told VegNews; "My whole journey is a lot bigger than myself. I'm not selfish like I used to be".
Outside of Olympic sports there are an increasing number of athletes turning to vegan diet for improved physical health and athletic performance. We suggest checking out the likes of ultra marathon runners Scott Jurek and Fiona Oakes, fighters like Nate Diaz and David Haye. And our friends Timothy Shieff, Laura Scott, Jessica Hayes and Paul Kerton who all will be appearing at Vevolution this November.
We are proud to announce that this year’s Vevolution festival will take place on the 5th November 2016 at the Oval Space in Hackney, London.
This venue will provide several spaces including a main space with a seated capacity of 400 people. We are delighted to have secured such a beautiful space to give our speakers an opportunity to step onto a bigger stage to share their stories and ideas that deserve to be heard far and wide.
The move to Oval Space really fits with our belief that veganism is a social justice movement which deserves a beautiful platform. And importantly to us it means we can accept more attendees than last year to share what we know will be an educating and beautiful celebration of veganism.
Remember to sign-up to our newsletter here: This will be the first place you will hear about early-bird tickets for the festival which will be released in the next few weeks.
Welcome to the Vevolution website… We’re really excited about this year's festival, 2016 has already been a huge year for veganism and conscious living and we can’t wait to build upon our success of our previous festival Vegan Futures.
We are in the process of pulling together a fantastic speaker line-up and festival supporters. And please get in-touch with us to suggest speakers, collaborators or to express an interest in sponsoring.
In the meantime please sign up to our latest updates. This is where you will first hear about the early-bird tickets and exciting offers through festival partners.
Hopefully see you soon!
Damien and Judy