I just arrived at the Animals and Vegan Advocacy Summit in LA, and I thought I’d share some of the key issues facing the animal rights movement right now.
Maybe Huel and Oatly not focusing on the fact that their products are vegan is following some of the ideas from your last post that it's important to build large, broad range communities that are all-inclusive and don't isolate vegans from non-vegans. It's a club that anyone can join.
People (my husband and I included) are buying ingredients in bulk and making everything at home, and I expect this to increase as food gets more expensive. A lot of extremely talented people (Sauce Stache, Chef TJ, just to name a couple of them) spent their COVID time formulating truly superior mock meats from scratch. Those two have also followed their YouTube channels up with cookbooks. Culturally I think these kinds of contributions will be more valuable than the likes of Beyond Meat.
It's noteworthy how "vegan" seems widely associated with trending, expendable income, remote production, competitive market choices, and not primarily associated with urban agriculture/horticulture and collective self-sufficiency --- including community solidarity with all fauna. Widespread personal access to a great variety of raw produce combined with a variety of traditional and innovative culinary knowledge, as well as engagement with natural urban food forest habitats where wildlife can be supported along with humans, should make a difference in defining "vegan" as time goes by. . . it's about a living world, whereas meat-eating was a bullet train to hell . . .
Maybe Huel and Oatly not focusing on the fact that their products are vegan is following some of the ideas from your last post that it's important to build large, broad range communities that are all-inclusive and don't isolate vegans from non-vegans. It's a club that anyone can join.
People (my husband and I included) are buying ingredients in bulk and making everything at home, and I expect this to increase as food gets more expensive. A lot of extremely talented people (Sauce Stache, Chef TJ, just to name a couple of them) spent their COVID time formulating truly superior mock meats from scratch. Those two have also followed their YouTube channels up with cookbooks. Culturally I think these kinds of contributions will be more valuable than the likes of Beyond Meat.
It's noteworthy how "vegan" seems widely associated with trending, expendable income, remote production, competitive market choices, and not primarily associated with urban agriculture/horticulture and collective self-sufficiency --- including community solidarity with all fauna. Widespread personal access to a great variety of raw produce combined with a variety of traditional and innovative culinary knowledge, as well as engagement with natural urban food forest habitats where wildlife can be supported along with humans, should make a difference in defining "vegan" as time goes by. . . it's about a living world, whereas meat-eating was a bullet train to hell . . .