Chickpea magazine #27 identity
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Chickpea magazine #27 identity
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Chickpea magazine #27 identity
wildhead.ca
@wildheadcreative
hello@wildhead.ca
Emilie is a Canadian photographer who believes in creating honest portraits & capturing the adventures of those who live authentic lives. She is an advocate for animals and loves using her artistic skills to promote vegan choices.
Kaavya is a Bay Area-based freelance writer with a background in finance and economics. She loves all things related to cats, fantasy fiction and obscure history. She can be found reading obscure Wikipedia articles and arguing with internet strangers about why Daenerys won't end up on the Iron Throne.
theverbalthing.com @theverbalthing
Samantha Puc is a co-creator of Fatventure Mag, as well as a freelance writer and editor whose work has appeared places like Bustle, The Mary Sue, and SheKnows. She lives in Rhode Island with her spouse and three cats, where she enjoys Shakespeare, space babes, bikes, and dismantling the patriarchy.
@kellyxlin
emylynn.com
@emy_nottheaward Emy is a pastor's wife who spends most of her days cooking, writing, and taking pictures. She loves spending time with her newlywed husband and hiking in the mountains of Colorado.
alittlebaker.com @jessicabose
@littlebakerjess
Jessica is a baker, blogger, and highly caffeinated barista with an affinity for exploring the grand outdoors, growing her own food, and making friends with the dogs of LA.
eatitalive.squarespace.com eliseesposito.fr
@eatitalive
Elise is a French graphic designer currently living in Malmö, Sweden. She loves cooking real food, making images, staring at the moon and being alive.
I'm simply not that complicated; I just have a lot of questions and most things can be answered with food.
kylebeechey.com @kylebeechey
Kyle Beechey is a Los Angeles based writer, photographer and dessert enthusiast. When she isn't snapping 35mm photos or baking cake, she can be found scouring the markets of a foreign land & trying her best to pass as a local.
@seany.boo Sean James Mackenney is a writer from London. Poetic and immersive, his writing uses both the strength and fragility of memory to delve into his identity, covering topics of race, sexuality and veganism. He received his MFA in Creative Writing from the New School and is currently writing his first book, a memoir.
wallacewest.com @gowallacewest
richarddefino.com @rickyfdefino
Richard De Fino is an essayist from New York City who currently resides in Buffalo NY. Other than writing, Richard enjoys trying new Vegan recipes with his wife Andrea and spending time outdoors with their dog Zeke.
Veronica works in the arts in New York City. Also a freelance writer, she is particularly interested in the ways that food cultures intersect with gender and race.
A dutiful observer, I’m the one in the corner writing and drawing dread and delight. I once foolishly pet a wild alligator and haven’t met a chocolate macaron I didn’t like.
antoniamagor.com @antoniamagor
Antonia is a London-based health writer and Nutritional Therapist. She has a passion for reconnecting people to their health through nutrition, good food and her whippet, Sable.
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Chickpea magazine #27 identity
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Chickpea magazine #27 identity
Chickpea magazine #27 identity
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Words by Kelly Lin Growing up, the defining moment of my life was
Back then, we used to swap candy for lunch buddies,
when my mom finally gave into the convenience of
nowadays we swap pictures of avocado toast for likes
mini pizzas in cardboard boxes. That box marked
on social media. How we associate ourselves when it
every kid’s hierarchy in the school cafeteria. It was
comes to food has not changed. We are now more
the moment when having a blinged-out lunch box
involved with the food we eat, meaning we are
meant nothing in comparison to nacho chips and
becoming more conscious of what makes good food
fruity juice pouches. I had seen it on TV, and like
good for us, yet we have also become more hyper
every other kid, I wanted to fit in. That was the first
aware of trending food. The only difference now is
instance in my life when food had connected with me
that instead of boasting about our food in the school
on a social level. Having that pre-made lunch box at
cafeteria we boast about it online.
school would define me.
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Chickpea magazine #27 identity
“You are what you eat,” is not only a familiar expression
speak a thousand words. Everyone would know what
but a mindset that allows us to only see our food the
I was trying to convey in a smoothie bowl. Boom. An
way we want to see it. It oversimplifies the ideology of
Instagram-worthy picture.
how food makes us feel when we eat. Remember when all the other kids used to tell you that if you swallowed too many watermelon seeds, you would turn into a giant green watermelon? After that, I was more concerned that my fingers and toes would turn into leaves and stems than anything else. I know now that I wasn’t going to magically morph into a watermelon. But now, I can only wish my sad green smoothie would magically turn into the frothy chocolate-banana smoothie bowl I saw on my feed.
When I used to go out to eat with friends there is always some type of ritual where every beverage or meal becomes the center of attention. In efforts in trying to keep up with trends, I am always trying to scope out the newest vegetarian or vegan spot that everyone else might be raving about. I would then order the most “pretty” dish on the menu. Heart eye emojis and bouts of food jealousy would flood my news feed and, in that moment, I felt like I was doing everyone a favor. I was giving people what they wanted; some “food-porn”
When I do document my food, it helps me remember
in comparison to the beet salad they had to pick up
what I eat and inspires my future meals. When I share
before work because they had no time the night before
an image, it can serve the same purpose of inspiration
to prep. Boom. Another successful Instagram-worthy
for other people. Have we ever asked ourselves why
picture.
anecdotes and recipes are always accompanied with images? It’s because it elevates the ideas and supports how the food is supposed to turn out. In that aspect, we all see our own posts having the ability to create ingenious possibilities in the culinary world. We all know that we eat with our eyes first, but can that perpetually harm our relationship with food?
Realistically speaking I would find myself in the same situation. At work I would scroll and salivate at the same time. This reaction is caused by a domino effect of factors. We end up spending more time trying to recreate the pictures we see than enjoying what we have in front of us. We not only affect ourselves but can affect others in a public setting. It might not be
When I’m at home, I know there is no filter so I
a major issue because it has now become the norm,
could be sitting at home all day in pajamas and the
but we start distancing ourselves when the purpose
smoothie bowl could do the talking for me. I would
of coming together is to enjoy the meal together. We
set up a backdrop and dress my smoothie bowl with
become so enamored by the fact that we can see how
coconut flakes, pistachios, granola, and fresh fruit. I
bright and colorful food can be and the textures we
would meticulously spin the bowl at the perfect angle
can see in a high definition photo that we disregard
so that the natural light can really make it shine.
that those same reactions can be replicated by eating
Every grain and flake has to be perfect. I don’t even
the food itself.
have to explain myself because pictures can essentially
Chickpea magazine #27 identity
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Our perception of individuality has become so closely tied to what we post on social media. Un-Instagram meals become the deficit. Knowing that your meal does not have to be shared with the world constantly can free yourself from the idea that not all food has to look good in order for it to taste good. There is no shame in not wanting to bother with a plate and just eating it right out of the pan. There is no shame in your so called “lackluster” chickpea masala. Your meal can simply taste better because it has the components to do so. Give yourself more credit. Simplifying my meals has let me become more carefree. I wouldn’t have to constantly worry about whether or not it looked good enough. The food I eat no longer would have to define me. I could have pumpkin soup in all its thick orange glory with a plain piece of bread. Some might say that it’s un-inspirational but it has encouraged me to step away from the pressure of a social presence. I knew what I was eating and I knew that I could still have my soup warm and not have to try to enjoy a cold bowl of soup after thirty minutes trying to find the best lighting. We have come a long way from people seeing food as only a core anchor to survival. We can consider ourselves lucky that we are able to have the luxury to share and experience the entirety of what we are offered in terms of food. We usually have more of a choice of what we put in our stomachs. We don’t have to trivialize the concept of food and actually enjoy it for just mere satisfaction. There is absolutely no wrong in sharing our creations whatsoever, but it is sometimes nice to know that you just simply don’t have to. We have grown up in the age of having to impress others on our food ventures. Rather it is more important to relay the message that eating and living more sustainably has more of a powerful impact than just simply sharing a picture. I have come to accept the idea that I don’t need to keep up an appearance to satisfy others. We shouldn’t have to feel that any of our meals are un-Instagram worthy. Rather we should have the attitude that anything can be worthy as long as you know it to be. r
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Chickpea magazine #27 identity
Chickpea magazine #27 identity
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Chickpea magazine #27 identity
words & photos by Cara Livermore At every craft show, trade show, pop-up
these strong beliefs, though, and I
shop, or publication fair I table at,
started to reduce the amount of animal
I'm always surprised at how positive
products I used - first milk (easy),
everyone is about this magazine. When
then eggs (real easy, especially as
I
animal-based
a non-baker), then slowly but surely,
products, what I mostly got from friends
I phased all of it out completely and
and family was confusion, hostility, and
replaced them with other good food.
first
stopped
eating
passive-aggressive chiding. Something that was so personal to me, something I didn't push on others, was seen as a naive joke to the people I cared about the most. For complete strangers to now praise the quality of this work (and,
subsequently,
veganism)
feels
vindicating to me.
The entire time during that phase, I was both scared and too put-off by labels to label myself. I thought, "Vegans won't think I'm vegan enough if I mess up," or, "My family will think I'm a freak," or, "I don't want to pigeonhole myself as one 'thing.'" But the more I watched food industry documentaries,
Way back when, I was scared to call
the more podcasts I listened to, the
myself vegan. I didn't see the point.
easier veganism became - the more my
After being vegetarian for three years,
mind started to change. All of the
I came to hate the idea of labels,
reasons behind veganism became totally
and
labels
clear to me and made complete sense,
were trying too hard to be seen as
and it turned out that learning to cook
"something"
was actually fun and relatively easy.
thought
those by
that
others.
used I
Chickpea magazine #27 identity
still
had
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I realized that if my friends
Magazine" - I want people to
in
or family didn't "get" what I
be invited into its pages, not
and showing other people that
was doing, that I'd make them
feel off-put by labels. But when
you're there as well.
understand
I
it comes down to it, I think
wasn't going to let other people
we should take a stand with our
dictate what my beliefs and my
language at some point. There
voice should be any longer.
is
in
my
own
way.
Those people who say nice things about
the
magazine
at
shows
ALWAYS say the same thing: "I'm not vegan, but..." or "I could go vegan, but I love [this one thing, usually cheese] SO much." I think labels scare people off from changing at all. If they love [that one thing] so much, and say they could go vegan, why not try some of the aspects of veganism, and keep what they like? I think that part of it is that it would break that label into grey areas, something even I was scared of at first. People don't want to take on titles
a
"plant
big
difference
based"
and
between
"vegan"
-
the biggest of them all being that
veganism
doesn't
itself
to
food
or
versus
vegetables.
limit
just It's
meat about
more than "all natural" goat's cheese - it's about the entire system of consumption, from the condition of farm workers, to the
brutality
industry,
to
of
the
the
leather
frustration
of mandatory animal testing of cosmetics.
By
rallying
people
around a label like this, we can more effectively bring up issues of
change
and
maybe
actually
make that change happen.
finding
like-minded
people,
Even though not every vegan has the exact same opinions, one of my favorite parts of labeling myself is that I set a certain standard for myself. My brand of veganism is rooted in compassion and learning, and so for me, when I say I'm vegan, it means I take those values to heart in everything I do. It forces me to always stay open-minded and continually look for the best way to live life to those values. I'm always learning new things about food,
about
the
environmental
impact of consumables, about the culture of food production, and much more. All of that knowledge builds
on
that
vegan
label,
adding to what I already act upon on a daily basis. Without
they feel they can't live up to,
Similarly, if you find that you
the label, way before I went
and in that case, labels can be
want, or in my case, if you NEED
vegan, I found myself consuming
harmful. (Which is why I don't
to talk to others about your
whatever I felt like - the label
talk in absolutes with people who
experience in veganism, you show
reminds me every day of what
read the magazine - people want
yourself as a beacon for others
I've learned and what I hope
food first, good stories first,
to come to with questions, with
to accomplish for myself in the
and
debate, with support, and much
future.
labels
once
they've
felt
they've learned and experienced
more.
it.) To the people scared to use
beliefs with a label makes it
labels - it's not a necessity,
easier for people to understand
so don't feel pressured. But I
what you're all about with one
do think there are valid reasons
word. (For the worse or for the
and
better, depending on where you
positives
to
identifying
your ideals and beliefs. There
are
lots
of
books
and
themselves "plant based", rather than "vegan," and I completely it.
magazine
16
There's isn't
a
reason
called
up
for
your
are on the internet.) The immense
blogs out there now considering
get
Standing
my
"Vegan
support you get from others in the online vegan community is so uplifting, and what I would call essential for something thinking about going vegan. If you look on tumblr, instagram, or twitter, the "vegan" marker is so helpful
Yeah, labels can be a hindrance for a lot of things, and over time they can become cumbersome. But I think it can be a great asset as well, especially for movements
that
are
trying
to
push what most people would call "normal." I think we're still at a point where the vegan label, maligned and misunderstood, is still
useful,
and
that's
why
I'll continue to use it in my personal life and in my work.
Chickpea magazine #27 identity
These are super easy to put together, and can be added to or changed up to make or be a part of an endless number of meals. These basics were (and are) essential for me as a vegan. If I didn’t have these when I first went vegan, I would’ve had a much sadder time doing it.
Depending on how thick or thin you make this, and what flavors you add to it, you can create vegan magic with this. It can be the base for a cheesecake, or can be kept in the fridge all week to be the start of cream sauces, or can be a topping to a hearty bowl. It adds rich flavor to everything it touches!
A good cheap version of yogurt, if you’re unimpressed by the sugarladen, poor-tasting options in the store. It’s more like a pudding, but it can be added to very easily to switch up the flavor, or made into a parfait or added to a smoothie. It’s a breakfast, snack, dessert - it’s essential in our kitchen!
Whether you decide to marinate your tofu, tempeh, or coconut flakes, or if you just fry up your black beans in it right before serving, this sauce is the base to lots of our vegan dinners.
This changed my life, vegan or not. I’ve talked about it so much, but its importance can’t be overrated, in my opinion. If you’re looking for cheap, easy, versatile, mentally satisfying dessert or breakfast options, this will be your go-to, too.
We use this recipe to make pizza, flat-breads, calzones, and rolls at least once a week for the past six or seven years. It comes together in no time at all, and crisps up beautifully.
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Chickpea magazine #27 identity
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Chickpea magazine #27 identity
Words by Veronica Houk Since
I
first
plant-based
Feeling like this stereotype of veganism
lifestyle as a teenage girl, I have felt
has been difficult at times. Of course,
like an embodiment of the classic vegan
deviating
stereotype. It’s not just that I know
beliefs, values, and habits is always
how to turn leftover SCOBY disks into
challenging, but parts of this identity
chemical-free cleaning supplies or that
seem
my shoes are made out of recycled yoga
harder. Because I am young, my family and
mats. It’s also that I happen to fill many
friends have treated my beliefs about food
of the demographic tropes associated with
as transient, misinformed, or “part of a
veganism in the United States. In fact,
phase.” Because I am a woman, men have
if the characters we see in entertainment
taken the liberty of explaining to me the
reflect societal expectations of what type
unsentimental laws of nature that mandate
of individual can be plausibly vegan, I
death and the nutritional necessity of
appear to be the perfect embodiment. Like
animal-based
Lisa
passionate about the protection of people
Simpson,
embraced
who
a
became
television’s
to
from
make
my
mainstream
society’s
experiences
protein.
And
slightly
since
I
am
first “out” vegetarian in 1995, Phoebe
from
Buffay from Friends, Rachel Silva from
environment, some people write off my
Master of None, and Catherine Meyer from
concerns about animal rights as another
Veep, I am young, female, and politically
liberal crusade. None of these arguments
progressive. (My dating life is more of
are particularly pernicious, but they can
a crossover episode, between the face Dev
be annoying. Usually, I try to return to
makes in the Master of None episode when he
my breath and carry on with my day.
finds out Rachel is “kind of a vegetarian” and the moment Phoebe pretends to know what country Minsk is in when she finds out her boyfriend David is moving.)
Chickpea magazine #27 identity
marginalized
communities
and
the
Oh, did I mention that I meditate? My apartment smells like a dank Palo Santo reserve.
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There is, however, one key way
yet as a person of color in a
expect them from a character who
that I differ from the tropes
predominantly
embodies so many of my values.
of veganism: my race. While the
have been particularly aware of
Each
vegan
United
the way my identities as a vegan
vegetarian and Chinese, caused
States seems to skew millennial,
and POC intersect and sometimes
me to recoil.
female,
even
conflict. Again, media served as
demographic
a lens to help me examine my
connection is with its whiteness.
lived situation, specifically an
There
episode of The Simpsons in which
community and
more
in
the
liberal,
prevalent are
readily
not
many
available
an
statistics
about
vegan
white
sphere,
I
the family dines at a Chinese
populations, although the few I
restaurant.
have seen have tended to poll for
order
political orientation, religious
the waiter informs her that her
affiliation, gender
income
rather
than
race
and
and she requests rice instead.
without
reliable
celebrities and leading activists visible in the media, and the predominance
of
articles
in
mainstream newspapers with titles such as “Here’s Why Black People Don’t Go Vegan” make me confident in saying that a lot of us are white folk. Which is great! is
nothing
inherently
the vegan community, given the United States is still a white country
—
for
now
—
provided we are not unwelcoming or hostile toward others. Although the overall acceptance, generosity,
race
and
compassion
of
movement
is
plant-based exceptional, and
identity
confronting politics
is
essential within any community, including ours. Aligning so well with the vegan stereotype in the United States has allowed me to feel peers
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like in
an
insider
most
fragrant bee bellies or the cat noses? Is there any way we can enhance your dining experience by
hurting
amongst
situations,
an
animal?”
the
waiter enthusiastically inquires of the now horrified Lisa. This scene
seemed
racial
and
into
two
to
cleave
dietary
my
identities
opposing
characters.
Lisa’s outspoken vegetarianism, in
addition
advocacy
wrong with a white majority in
truly
but
choice is “very disappointing,”
the vegans that I know personally,
the
dish,
“Would you like that with the
even
majority
vegetarian
to
and
statistics to arm my argument,
There
attempts
level,
ethnicity. But
a
Lisa
to
of
her
passionate
countless
social
and political issues, have made her a singular role model to me, and in every preceding episode that
she
based her to
has
options, on
see
with
demanded I
have
glee,
positive,
plantcheered
delighted
semi-nuanced
portrayals of vegetarianism on TV. But this time, Lisa’s tacit endorsement of stereotypes about the in-edibility of Chinese food made my stomach sink. Jabs at the foods that supposedly belong to my inherited culture but are in fact exoticized myths, and what these
stories
signal
about
an
essential ethnic character, carry a familiar sting, yet I did not
minority
representation,
The Simpsons may be a cartoon, but
this
scene
observations
draws
about
its
ethnicity
and food from common attitudes circulating throughout society. This particular scenario makes a
joke
that
of
Asian
the
expectation
people
eat
animals
that are either too disgusting or
morally
reprehensible
consumption
in
furthermore, animals
the
West,
hurting
constitutes
aspect
of
a
for
a
and these
crucial
satisfying
meal.
The denigration of a culture’s food traditions go hand-in-hand with doubts about the essential character
of
its
people,
and
these narratives are supported by potent extrapolations about other cultures’ levels of civilization, morality, and humanity. In mainstream society, anxieties about
polluting
consuming
in
ourselves
Others’
by
cuisines
has manifested not only through transparent
fictionalizations
and exaggerations, but also in resilient pseudo-science. Take, for instance, the prevalent “MSG myth,” born in the 1950s, that teaches that monosodium glutamate is
an
with
artificial
potentially
flavoring
toxic
side
effects, ranging from headaches to
muscle
numbness
death.
Dubbed
“the
‘white
powder’
of
and
even
mysterious the
Orient”
in a 1953 edition of The Joy of Cooking, MSG’s association with
Chickpea magazine #27 identity
Chinese food led to racialized
expectations of their patrons,
trattoria,
monikers for the illnesses the
who look to the staff and other
I
powder purportedly caused, from
diners in a restaurant to confirm
the
“Chinese Restaurant Syndrome” to
the
their
script: find vegetables on the
“Wonton
Never
experience. Disproportionately,
menu, ask the waiter a series
mind that MSG was in fact one of
this affects purveyors of foods
of questions about ingredients
the country’s most widely used
we continue to think of as un-
(smiling
additives in all types of food
American,
I’m
products,
serving
Soup
Headache.”
including
Campbell’s
“authenticity”
such
of
as
sushi,
restaurants
burritos,
and
usually
or
teppanyaki-ya,
enact
following
so
any
version
“just
they
difficult!),
for
a
in
don’t
of
case”
think
over-apologize
inconveniences,
and
canned soup, Betty Crocker TV
curry,
dinners, McDonald’s hamburgers,
or
and pureed baby food, or that
establishments, diners seem to
particularly
the
a
be particularly quick to blame
people use less delicate terms),
naturally occurring amino acid
foods for later bouts of food
but
found in tomatoes and seaweed.
poisoning. The prevalence of these
especially care about their food
As
identifying
accusations seem to suggest an
have developed their own green
the accusations against MSG as
underlying insistence on bodily
light
reflections
difference
habits — which in most cases are
substance
people
and
is
in
began of
mistrust
a
fact
general
of
the
fear
“Exotic
rather
pizza
than
hamburger
joints.
At
between
these
groups:
in
secretly scan the plated food for any surprises. I might be
I
feel
cautious like
rituals.
(some
others
Because
who
these
non-white taste buds, non-white
laudatory
Orient,” scientists and doctors
gut
non-white
and self-care — are normalized
have
that
hands that prepare our foods.
to us, we might not realize that
substance’s
Because eating is essentially an
our standards vary according to
negative health effects are just
act of trust — after all, it
how
much
that, rumors. Still, many people
is an incredibly intimate act of
its
originating
believe that Chinese and other
personal
and
people from that culture. Maybe
“ethnic” and “exotic” foods are
assimilation — it reflects where
we are more judgmental of the
unhealthy, dangerous, and below
we
“purity”
their standards for consumption.
well.
rumors
It
is
definitively about
no
proven
the
surprise
that
those
of us who do eat these meals also undervalue the labor and materials that go into making them.
biota,
draw
and
the
boundary-crossing other
boundaries,
as
While this culturally-ingrained distrust
of
foods
from,
and
prepared by people from, nonwhite communities is widespread society,
This discourse of toxicity also
effects
be
particularly
enlists our imagination about the
exaggerated
for
plant-based
foods’ preparation and emphasizes
and
the types of bodies performing
Across
that
crucial
boundaries, most taboo foods tend
expectation of the experience of
to be made of meats and animal
consuming international cuisines
products, the very ingredients
is that ethnically Other people
we endeavor to avoid. Moreover,
will cook those foods. The legal
we commonly experience feelings
debate about whether restaurants
of skepticism about the foods
can choose to hire only servers
that we are served regardless
who appear to share the food’s
of
ethnic
Whether I am eating at a diner,
origins
A
reflects
the
Chickpea magazine #27 identity
we
of
of
value
mindfulness
a
cuisine,
culture,
unfamiliar
and
foods
or more demanding of the staff
throughout
preparation.
acts
can
health-conscious religious
their
ethnic
and
its
eaters. cultural
associations.
in
certain
restaurants
and
settings. I travel frequently, and I have noticed that when I tell friends that I have lived in Ghana, China, and the United Arab
Emirates,
they
tend
to
ask, “What did you eat? Wasn’t it
hard
to
be
vegan
there?”
Meanwhile, traveling in France or Italy appears to inspire a different tone of comments about cuisine, and
typically
enthusiastic.
widespread
flattering Given
appreciation
the for
these countries’ food traditions, people tend to see a reliance on animal foods as a respectable cultural norm rather than a sign
23
of stubborn traditionalism or
when I saw refrigerators full
which I choose to be a part. As
refusal to cater to the patron’s
of pretty glass bottles in well-
a woman and a person of color,
needs.
lit supermarkets. The list goes
feeling naturally empowered or
on: quinoa, açai, and turmeric
cared for by society is not a
have
within
given. Yet prioritizing a whole
communities
foods diet has helped me nurture
Whenever
I
maintaining
am a
asked
about
healthy
diet
abroad, no matter the question or its inflection, I hesitate to answer in a way that insinuates any
instance
of
difficulty
finding healthy, plant options was
unusually
upsetting,
blameworthy, or representative of
that
culture.
Meat
is
a
universal form of literal and symbolic
nourishment,
miscommunication
is
and
possible
everywhere. My latest faux pas occurred in Manhattan, when I ordered
a
vegetable
sandwich
only to find myself slack jawed with a mouthful of ground meat upon my first bite. (After a self-
long
their as
histories
indigenous
staples
rather
than
as
my physical and mental health
overpriced “superfoods” on Whole
on a regular basis, and this
Foods’ shelves. Similar to yoga,
confidence has extended to other
meditation, and other culturally
parts of my identity, both in
appropriated
the
practices,
when
ways
that
I
represent
a
we take interest in phenomena
stereotype and the ways that I
for
deviate.
selfish
enhancing
reasons,
such
exclusively
as our
physical health, we lose sight of the ways these practices and materials have been valued as rich
resources
with
multiple
uses and benefits within their source
communities.
As
a
result, we are unable to fully appreciate their values.
I am not immune to insecurities, about my diet or my race. I have
been
upset
with
myself
for eating something that does not fit my ideal diet of only wholesome, and
I
nourishing
have
been
foods,
upset
about
not feeling confident about the ways I have embodied a person
indulgent spiral into feelings
As I learn more about the foods
of color in various situations.
of regret, revulsion, and anger
I consume, I have also learned
I still have no idea what my
at the situation, I learned the
more about embracing my identity.
recurring
mysterious flesh was in fact the
Being
chugging a gallon of milk means.
plant-based Impossible Burger.)
eat means I engage more fully
But
with the histories and nuances
in which everything we consume
of those foods, for instance,
—
learning
ways
regimens, spiritual practices,
that Chinese culture has been
secret peanut butter stashes,
a cradle of whole-foods, plant-
and
based diets and the prevalence
identities
of lactose intolerance amongst
history, eating whole, plant-
Asian Americans. But even more
based foods represents an act
importantly, taking delight in
of
whole foods has been a metaphor
awareness,
and
vis-
Like going back to the breath,
a-vis race. Eating meals that
it is an act of trust that I can
nourish me and the communities
and do show up for myself.
I
myself
in
this
have
trend
participated
of
detraction,
trusting and glorifying foods only
when
they
enter
white
mainstream consciousness. When I
met
my
best
friend
Brenda
in college, I was surprised to learn that she grew up eating kale in Kenya. As far as I had known,
the
vegetable
had
not
been invented before the year 2000. The fermented tea kombucha dates to China’s Qin Dynasty in the third century B.C., but I only began paying $5 a bottle for the bacteria-infested beverage (and eventually brewing my own)
24
mindful
about
method
of
about
the
what
rich
self-care
I
that produce them is a radical act of assertion, control, and power — of my body, my values,
in
from
an
nightmare
about
overwhelming
our
clothing,
gendered —
world
workout
and
racialized
has
a
simplicity, and
complex
compassion, reliability.
Sorry, have I mentioned that I meditate? r
and the types of communities of
Chickpea magazine #27 identity
Chickpea magazine #27 identity
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Beside me was a Chinese woman eager to document with her phone, the entirety of the twelve-hour flight from Tokyo to New York. On my other side was Andreas, my (now) ex-boyfriend, stroking the palm of my hand with his thumb, his head against my shoulder. I didn’t have the space to type, nor the comfort to sleep. Wedged in the seatback pocket was a copy of Eating Animals by Jonathan Safran Foer. Andreas had been taking his time over the book, pouring over each sentence, meaning I hadn’t had the opportunity to read it over the course of our trip. With him falling asleep next to me, I opened the book and began to read. I related to the narrator: a man who despite good intentions had never been disciplined enough to commit to a vegan lifestyle until he started asking questions and demanding answers. Andreas was still asleep, his top lip rippling slightly. I put the book down and leaned my head against his. My mind was a torrent of emotions: sadness in that this was our last flight together, a renewed hope in my veganism, a chance to start again, and also immense disappointment in myself. I imagined the insides of my stomach, pieces of shrimp from the tempura I devoured, strings of pork that garnished my ramen. It was all so avoidable had I been disciplined, had I been conscious. That was yesterday, before we got back home and into bed to sleep off jet lag, reluctant to let go of each other. Before we made love so intensely for the last time. Before I saw him into a taxi to his own home. I’m eating breakfast, a whole-wheat bagel with tofu cheese and an almond milk latte. I’m in my local coffee shop, and I’m tearful as I remember yesterday morning in Yokosuka. Looking into him hopelessly from across the breakfast table over a plate of kimchi and eggs.
I feel different. I feel different. I am different. I’ve been vegetarian for ten years, vegan for two. I made the decision because I believe that animals shouldn’t have to suffer for us. So much so, that it wasn’t really a decision that had to be made. My conscience needed it. There is no such thing as a perfect vegan. I certainly am far from it. I love the taste of meat. I’ve given in many times to temptation. But today I sat with these thoughts and asked myself:
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Words & Photos by Emilie Berthiaume
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Chickpea magazine #27 identity
meat to making all my meals at home, all vegan and mostly gluten free. I was also exercising frequently because I was motivated. a widely held but fixed and oversimplified image or idea of a particular type of person or thing."the stereotype of the woman as the carer" standard/conventional image, received idea, cliché, hackneyed idea, formula "the stereotype of the rancher"
When people asked, I would tell them I made the switch to veganism for my health, because I found people were often more receptive to this than when I said it was for the animals. It became second nature to think that a vegan diet made me healthier than others. After a while, I started discovering the more processed foods, such as foods that are accidentally vegan (like the chocolate and vanilla
Stereotypes exist everywhere. In some ways, they can help us make
creme cookie that shall not be named.) Looking back on the last
sense of the world around us and help simplify information for
two years, I can recall many companies launching cheap vegan
our brain. They can be useful in comedy and in stories as a basic
alternatives of their products. This is great news for the animals
idea for a character. In real life though, they can cause problems.
because it means that supply and demand is working! In Canada,
I am here to address a stereotype that has been very prominent in my life since I stopped consuming and purchasing animal
we’re talking everything from delivery pizza, mac and cheeze, margarine, mayo, to ice cream, cookies, and even croissants.
products: that vegans are thin and healthy. There is this expectation
It’s all there, in front of me when shopping. The first time I notice
always lurking in the back of my mind reminding me of how I
it at the grocery store, I get so excited and have to try it. I’m
am supposed to look, simply because I am vegan. When I tell
voting for the switch to vegan options with every dollar that I
someone about my choices, I imagine what they are thinking:
spend. Then there are times when I am stressed, emotional or simply busy (being the boss-lady that I am.) So lately, I have been experiencing the less healthy side of being vegan, and that’s okay. Let’s talk about stress eating. I do it. I lead a busy life and I am addicted to achievement. If I don’t achieve something tangible every single day, I feel incomplete. Sometimes, all of these
I don’t want to be skeptical and assume that every person that
commitments that I signed up for somehow all the due days
finds out I am vegan exercises this type of judgment, but I can
always fall closely together.
at the very least recognize an element of surprise in their face. Sometimes, I even catch a discrete look up and down my body. It doesn’t match.
I know how to be a healthy vegan, and I often can be an unhealthy vegan. The last few months for me have been filled with growth and development. I have also noticed some changes with my
Having been vegan for two years now, I’ve often heard arguments
body: I have taken on some more weight, I don’t quite fit in all
promoting this diet with the promise of weight loss, clearer skin,
my pants, and my bras fit a bit differently now. With this, I have
more energy. Healthier. I am living proof that being vegan does
learned to embrace my body how it is and I want to keep feeling
not automatically mean all of these things will come true. There
proud about who I am and what I have accomplished, even if it
are just too many other factors at play: how much sleep one gets at
means I’ve put on some weight because of the added stress.
night, how many vegetables one eats, if one has access to sunlight, how much exercise one gets, and how well one manages stress.
There was a period of time where I would feel guilt for the way I look. I am a very committed vegan and would love to see more
I’ve been there though, in that type of mindset. During my first
people try it out. In the way that I used to see it: it was my
few months of exploring vegan foods, I felt invincible. Looking
responsibility to look good (but then again, what is “good”?)
back now, I can understand why: in the span of one day I jumped
so that more people would be tempted to pursue the lifestyle and
from eating huge portions of take-out pizza with extra cheese and
harm fewer animals. I thought: if I look healthy, people will see this as proof that eating vegan is sustainable and will benefit them.
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I’ve stopped looking at it this way. So many online campaigns about the vegan lifestyle revolve around healthy, fit humans already - and that’s great. I have started to notice a void, though. I don’t see much of representation from plus-sized vegans out there. Just like in most situations, showing diversity can be a great way to be inclusive and give people the courage to approach. If people see more variation in body shape, colour, height, age, etc, the vegan movement will look like it belongs to everybody.
Many people I speak to see vegans as sharing one specific lifestyle: one of compromise. By embracing my curves and telling people that I am vegan, I feel like I can start to break down this stigma that I experience. Veganism can work with any lifestyle or habit, so long as a few modifications are made to replace animal products. You can make it work for you! If you want to be a healthy vegan, you can. If you want to be a busy vegan who craves junk food and prefers watching movies to doing exercise, you can. If you have a perfect skin complexion, you can be vegan. If you have acne, you still can. Whoever you are, you can make your lifestyle vegan. In my opinion, the fact that being vegan can work with any lifestyle would help make this amazing movement more inclusive. This could diminish the power of some of these stereotypes associated with being vegan; such as vegans are skinny or veganism is another diet with “too good to be true” promises. The truth is, a longer, healthier life is not guaranteed, and being vegan should be about the animals. Anybody can show compassion toward others and try to avoid harming them. It’s a choice that should be accessible to everyone. r
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K yl e B ee ch ey & P h ot os b y e, ip ec R s, d Wor
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Chips Ahoy, Rice Krispie Squares, Pop Tarts, Nutter Butters, Skippy PB & J's your run of the mill 90’s after-school snack. Like many of my peers, busy working parents raised me. The self-employed creatives they were, and still are, were always on the go. Their relentless hustle left them often away from home. Our nuclear family of four, gathered around our kitchen island or dining room table was wishful thinking and certainly not a nightly occurrence. My mother would throw together something for my sister and I before she ran out of the door, a babysitter would order us up pizza, or the women of the house the would eat while my father was out working that evening’s event. Packing lunch or preparing dinner was almost always my mother’s responsibility. My father’s culinary abilities are limited to toast, grilled meats and his infamous cottage fried potatoes. As I watched my mother in the kitchen, I saw it was something that didn’t come easily to her. She came of age in the second wave feminist period and like many of her peers developed a certain attitude towards cooking. Reliance on the microwave and prepared foods = less time behind the stove = freedom to pursue a career or develop non-domestic skills. In addition, my father, sister and I all had wildly different food preferences. When she was in the kitchen, she became a short order cook. Dad hated salad dressing; my sister only ate buttered pasta or foods with a chocolate component. I had an insatiable craving for sauce and condiments often helping myself to seconds of marinara minus the spaghetti. My mother was tasked with raising a family in the 90’s, before peak processed food demonization. We subsisted on more store bought conveniences than I’m sure she’d like to retrospectively admit. There were fish stick nights, Kraft Dinner (Canada’s answer to boxed mac n cheese), and a slew of deli meats. I don’t blame her, it was what you did and I was far from the only kid eating
frozen reconstituted chicken fingers. Now, as an adult, I never crave or long for these foods. The pre-packaged sweets, however, are a different story. I came of age in Toronto, where our grocery store aisles aren’t lined with Entenmann’s or Little Debbie, but rather treats with names like Passion Flakie, Joe Louis and, Viva Puffs. My nostalgic hankerings are specifically for the treats found at the birthday parties or tucked inside lunch boxes, all individually cellophane wrapped. When I return to Canada and take a stroll down the cookie aisle there is something about the kismet of glucose-fructose, “artificial flavor” and various “gums” that elicit a certain hunger in me. The most amusing part is that these processed goodies are often vegan or at least vegan-ish. No trace of real butter, eggs or animal protein in sight. To re-visit this formative food era, I have selected two of my favorite treats, the s’more and oatmeal cookie. I felt they needed a transformation beyond their original iterations. My fondness for them was developed in two disparate camps of food memory, but powerful just the same. I spent my summers in the wilderness, swimming in the pristine freshwater lakes, staying up late to catch Aurora Borealis and capping the days off singing John Denver around a campfire. If I were lucky that would be accompanied by more than just acoustic guitar sing-a-longs. We’d be making classic camp treats - the always rustic banana boats, brownies baked in an orange, and the most infamous s’more. More often than not the tin-foiled bananas wouldn’t caramelize, the brownies would still be a little raw on the inside and the sandwiched marshmallow would be more charred black than golden brown. Although born a perfectionist, I didn’t hold my campfire confections to the same degree I now hold my cakes to. It didn’t matter. I loved
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the interactivity, the degree of customization each treat held and the amount of laughter that always ensued. My fondness for the oatmeal cookie is rooted in the quotidian school lunch box. My mother, being the loving and sweet woman she is, always included a treat. Each day there would be some sort of Disney “fruit” snack and two or three cookies. A rotation of Oreos or the Canadian selections of Peak Freens, President’s Choice Decadent Chocolate Chip or if I was so lucky Dad’s Original Oatmeal Cookies. They were perfection. In the box came twelve cello wrapped packs of two. Once your tiny ten-year-old hands ripped open the little gift, you were treated to a pure crunchy, crumbly cookie like no other. Unadulterated by raisins or chocolate chips. Just pure processed oatmeal flavor. Only something that can be achieved with the addition of a mysterious “artificial flavor." Every other oatmeal cookie I’ve ever had has been soft & chewy, but not this one. A unique breed the Dad’s Cookie is. Of course, now as an adult, I prefer a treat that is a little more homemade. Any housemade marshmallow is going to trump a Jet-Puffed one. I still can’t deny their transportive capabilities of ripping open one of those little packs of surreally crispy cookies or biting down on an oozing s’more made with Hershey’s chocolate. It takes me back to the time when I began to cultivate what my version of what delicious was. Not every child liked oatmeal cookies or preferred their marshmallow the exact perfect shade of golden. These were unique to my developing palate and me. A quality I’ve been honing ever since. Inspired by the summers and school lunches of my pre-teen years, I present you two modern, slightly more adult interpretations of the s’more and oatmeal cookie. These are more elaborate recipes, perfect for a weekend baking project or to mark a celebration.
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Looking for that satisfying combination of graham cracker crumb, rich chocolate and, gooey marshmallow? Unlike the campfire classic, this one is made to share. Adapted from the back of a Nabisco box of the days of yore.
two-tiered 8-inch round layer cake, approximately 12 servings
1 1/2 cups graham cracker crumbs (from about 20 squares) 1/2 cup all-purpose flour 3/4 cup sugar 2 1/2 tsp baking powder generous pinch of salt 3/4 cup non-dairy milk, I used almond 2 tbsp apple cider vinegar 3/4 cup neutral cooking oil such as canola or safflower, additional for greasing 1 tsp vanilla extract
top
active 1hr, total 2 hrs
oven broiler or blow torch
1. Ensure oven rack is in the middle of the oven
1. Make the ganache while the cake is cooling.
and preheat oven to 350°F. Grease two 8-inch
Place the chocolate in a heatproof medium-
round cake pans and line the bottoms with
sized bowl. Set aside. In a small saucepan over
parchment & grease with oil.
medium-high heat, heat the coconut milk until
2. Pulse broken graham crackers in a food processor until crumbs are achieved.
bubbles just begin to appear around the edges and steam rises from the surface. Careful not to overheat, milk may separate. Pour the hot
3. In a large bowl, whisk together the flour, graham
coconut milk over the chopped chocolate and
cracker crumbs, sugar, baking powder and, salt.
let stand without stirring for 5 minutes. After
Set aside. In a small bowl, whisk together milk
5 minutes, stir the chocolate-coconut milk
& apple cider vinegar. Let stand for 2 minutes
mixture until glossy, smooth and all chocolate
until milk curdles. In a medium bowl stir
has melted. Add the vanilla extract and mix
together the milk mixture, oil and vanilla.
until incorporated. Allow ganache to cool to
4. Slowly in batches, add the dry ingredients to
room temperature.
the wet, stirring to incorporate as you go. Mix
2. Once your cake has cooled, place one layer on
thoroughly, being careful not to over mix.
cake stand or serving plate. Top with half of the
16 oz. dark chocolate, the
Divide the batter evenly between prepared pans.
ganache. Smooth on top and sides. Repeat with
higher the quality the
5. Bake for 25-28 minutes or until tops are golden
better, coarsely chopped 1 15oz. can full-fat coconut milk 1/2 tsp vanilla
brown and sides begin to pull away from the
3. Line a baking sheet with parchment and place
pans. Place both pans on a cooling rack and
marshmallows, allowing for space between each.
allow the cakes to cool for at least 20 minutes.
Carefully place under broiler on low with oven
6. Very carefully remove cakes from pans and 6
vegan
marshmallows,
halved – ensure they are gelatin-free
the second layer.
place on a rack to cool before frosting and assembling. This cake is fragile; please exercise extra caution when removing from pan. Allow for cakes to come to room temperature before
door ajar. Broil for approximately 2 minutes or until marshmallows are golden brown. Wait for marshmallows to cool slightly 1-2 minutes. Place the marshmallows in a ring on the outside of the cake.
assembling.
1. Graham cracker cake is very fragile. Use caution when removing from the pan. 2. Vegan Ingredients – Make sure to use vegan marshmallows and graham crackers. I used Dandies, but Trader Joe's and a few other brands make excellent versions. Nabisco crackers are vegan, but many other varieties use honey as sweeteners. 3. I used store bought marshmallows & graham crackers, but feel free to make your own.
A riff on my favorite childhood cookie, but with a cream pie twist -- an allusion to its sandwich cookie sister. I just had to finish it with the preferred garnish of my youth, the iridescent maraschino cherry.
approximately 8-10 servings
electric hand mixer
active 1.5hrs, total 8 hours or overnight
formed at the surface into the chilled bowl. 3 tbsp cornstarch 1/4 cup brown sugar pinch sea salt
1. Refrigerate your cans of coconut milk (for the
Discard remaining coconut water or reserve
coconut whipped cream) the night before. (Or,
for smoothies/another use. Using a hand-held
always have some in the fridge!)
mixer, whip the cream until it thickens and
1 2/3 cups oat milk* carefully
2. To get started, make the filling. Add the
examine the sugar content – if
cornstarch, sugar, and salt to a small saucepan
can’t find almond or hazelnut
and whisk in the milk to avoid clumps. Place
will be a nice substitute
over medium-low heat and cook until slightly
1 tsp pure vanilla extract
bubbling, whisking frequently. Reduce heat to low and continue cooking for 4-6 more minutes,
1 cup rolled oats 2 tbsp all-purpose flour 1/4 cup brown sugar 3 tbsp finely chopped almonds, I used pre-sliced and chopped them further
paper. Combine coconut oil, sugar and salt in
forms when a spatula is dragged through it.
a medium saucepan over medium heat. Bring
Immediately remove from heat.
mixture to a boil for one minute, stirring
Whisk in vanilla and transfer to a glass/ceramic
to prevent a film from forming. Refrigerate until
pinch of salt
cooled and set – 3-4 hours. 3. Prepare the crust. Preheat oven to 350°F and grease an 8” pie pan. In a medium bowl, combine the oats, flour, sugar, almonds, coconut
1/4 cup rolled oats
caramel-like texture. Remove from heat and stir in the oats. Pour the mixture onto the prepared baking sheet and spread into an even layer. Bake for 18 minutes or until golden brown, tossing the oats at the halfway mark. Remove from oven and allow to cool on baking sheet. Once cooled, store in an airtight container. 6. Put it all together! Mix half the coconut whipped
combined. The mixture should hold together
cream to the oatmeal custard filling. Stir to
when pinched. Press the oat mixture into the pie
combine. Add the filling to the prepared crust.
pan, making sure to go up the sides and cover
Place in refrigerator to set for 3-4 hours.
until lightly browned. Cool completely.
generous pinch of salt
constantly. Sugar should melt and form a
oil, vanilla, cinnamon & salt. Mix until well
the bottom of the pan. Bake for 20-22 minutes
2 tbsp brown sugar
wrap and set in refrigerator to chill.
it has the texture of pudding and a ribbon
1/2 tsp cinnamon
1 tbsp melted coconut oil
down sides as needed. Wrap tightly with plastic
to 325°F. Line a baking sheet with parchment
plastic wrap is touches the surface of the filling
3-7 tbsp powdered sugar
light and airy - about 2-3 minutes - scraping
bottom constantly. The mixture is done when
1 tsp vanilla
1/2 tsp vanilla extract
Adjust sweetness to taste. Continue to mix until
5. When the crust is done, turn the oven down
bowl. Cover with plastic wrap, ensuring the
refrigerated overnight
in powdered sugar, tablespoon by tablespoon.
using a rubber spatula to scrape the sides and
1/4 + 1 tbsp melted coconut oil
2 14-oz. cans coconut cream,
peaks form, approximately 1 minute. Slowly add
When ready to serve, top with whipped cream, approximately 1 cup or to have a generous layer
4. While the crust is baking, make the whipped
covering the surface. Place the cherry in center
cream. Place a medium-large glass mixing bowl
and scatter the oat crumble over the surface.
in the freezer. Chill for 5 minutes. Carefully
Store leftovers gently covered in the refrigerator
open cans of refrigerated coconut cream and
up to 3 days. The pie is best consumed within
scoop out the hardened cream that should have
the first 48 hours.
*As much as I love homemade things, do not use homemade oat milk. It separates when heated. I loved the oat-y flavor that the milk imparted, but sugar content can drastically vary. Oatly and Elmhurst Farms, both available on Amazon, make a product that has 5-7 grams of sugar per serving, which works well with this recipe. r
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Words by Samantha Puc Three years into living a vegan lifestyle, I can easily attest to the claim that quitting animal products alters your whole world. In deciding to drop dairy (having already given up meat), everything has shifted, from my spending habits to my outlook on capitalism. Although not all of these things can be directly attributed to my veganism, I firmly believe that the decision to stop consuming or using animals has altered me as a person. Going vegan preceded a wealth of changes in my life. That spring, my partner and I made the decision to sell our car, and that helped me transition to walking, then cycling to work. We adopted two cats. We moved into the city for easier access to work without a car and I quit my thankless, dead-end retail job to start again somewhere else… where I now work with dairy on a daily basis, and politely tell customers I don’t eat meat or eggs whenever they ask me for recommendations on a breakfast sandwich. We aren’t perfect vegans by any means, but the more involved I get with the vegan community, the more I realize that “perfect vegans” don’t exist. Everyone arrives at the decision to cut out animal products from a different place; some do it for political reasons, others to save money, and still others for health and wellness. At some point, these things begin to intersect — at least, they have for me. The story behind why my partner and I went full vegan isn’t overly inspirational. It was a few days before New Year’s 2015 and we went to the grocery store for our usual weekly trip. The cheese we bought then, a two-pound block that would last us about a week (ugh), was less expensive at this one grocery store than any other in our area. That day, we discovered that they’d stopped stocking it, apparently for good. That day, we decided to give up cheese, definitely for good.
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Our vegan friends rejoiced. For months, they had shamed us for being vegetarian but not vegan; had listed the numerous benefits of not eating dairy; had told us, time and time again, that our consumption of cheese was responsible for the deaths of millions of cows. And while they weren’t wrong, they also weren’t right. In the last three years, as veganism has slowly become one of the most steadfast tenants of my belief system, I’ve learned a lot. I’ve read about the junk science that goes into ads from PETA and documentaries like What the Health? I’ve encountered fellow white vegans who believe that veganism is a cure-all for every ailment, a weight loss guarantee, and a perfect diet so long as participants follow some inane number of rules to do it “right.” I’ve joined vegan groups on Facebook and gone to pop-ups at local businesses. I’ve trawled through business opening announcements to find out whether they’ll offer vegan goods, then either a) tried them immediately, reviewed them online, and told everyone I know to either indulge or pass, or b)
I’ve learned that there really is no “right” way to live a plantbased lifestyle, and that arguing this point with fellow vegans is often futile. The frustration born of these conversations can be absolutely overwhelming in its intensity.
complained loudly to anyone who would listen about the lack of vegan options at That Cool New Local Spot. I’ve conversed with business owners and servers about the definition of “animal products” and fought with more than one person about whether or not fish are animals. (Spoiler alert: they are.) Here’s what I’ve learned through the course of those experiences: as a fat woman, I will always be on the outskirts of the vegan movement. As a chronically ill woman, I will always be on the outskirts of the vegan movement. And as someone who does not believe in shaming others for their food choices —
400 million fewer animals were killed for food in 2014 than in 2007 because so many people have turned toward a plant-based lifestyle or, at the very least, have begun to consume less meat. *
especially when those choices are dictated by location, income,
Companies like Impossible Foods and Memphis Meats have
health concerns, and any number of other factors — I will
created meat-free meat that can satisfy the most carnivorous
always be on the outskirts of the vegan movement.
human without harming an animal… well, sort of. Because
This fact has become apparent to me over and over, though the first time it hit home was when my partner and I first went vegan and I called out a friend for using problematic, fatshaming language in her post about reasons to eat plant-based. She said fatphobia is a societal problem that’s non-exclusive to veganism. That’s true, but detracts from the point that in many circles, fat vegans are shamed no matter what they eat or how
of FDA regulations, these products still have to be tested on animals before they’re deemed “safe” for consumption by humans, a sticking point with every vegan. But until vegans large-scale organize to repeal these laws and make changes to this archaic system of food and drink regulation, boycotting start-ups will only harm the movement rather than help it.
they eat it.
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Chickpea magazine #27 identity
The community in-fighting over processed foods and parent companies gets us nowhere; it also posits financial privilege and selective eating over the real lives of marginalized people who could benefit from a vegan lifestyle, but feel that they can’t have one because of how it’s been presented to them. As I watch debates unfold on my social media timelines between vegans and non-vegans, I learn about the plight of poor communities of color who live in food deserts and disordered eating that doesn’t lend itself to restrictive diets. I see middle class, white vegans put down these people, shame them, and further distance them from the possibility of ever trying veganism.
When I went vegan in 2015, I wasn’t making a political statement. My partner said, over and over, that they chose to stop eating animal products because they didn’t want to give their money to factory farming. I agreed with that sentiment — my slow crawl toward anti-capitalist anger didn’t begin with veganism, but it has taken root there, and every time I discuss the price of food with others, those roots gain strength. Now, as the administration rolls back protections for national monuments and America’s parks, okays oil pipelines that destroy Native lands, and proves time and again that the lives of its constituents do not matter...
As a cisgender, fat, working class, white lesbian, I am both privileged and marginalized in my existence. My ability to lead a plant-based life allows me to put my money where my mouth is. I encourage those who are able to do the same. But if you aren’t — for whatever reason — then I encourage you to find your own way to #resist. r * http://www.mercyforanimals.org/americans-ate-400-million-fewer-animals-in
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