Resistance is coming and we are running out of time. We’ve seen the future and this is it: Swine (http://www.watchswine.today), our latest film, is a terrifying exposé of the global health crisis posed by an unregulated factory farming industry’s misuse and abuse of antibiotics.
Tales from veggie doggie diners
If you are exploring the possibilities of veggie and vegan diets in your family, you may wonder whether it is possible for your dog to go meat-free too. The answer is yes! Viva!’s Felicity Richards chats to three Viva! supporters who have delightful doggies to prove it and Damien Eadie, manager of Veggie Pets.
Sensationalist articles constantly tell you what foods to eat and what to avoid – but do they know what they’re talking about? Can you believe them or is it just paid-for advertising, political chicanery or ignorance? It’s often hard to tell so here are a few home truths about some common items on your shopping list.
By Veronika Powell, Viva! Health campaigner
Campaigns manager Justin Kerswell reviews the political shambles that is the badger ‘cull’ whilst Juliet Gellatley and Claire Morley go out to meet some ‘walkers’ who are determined to protect these shy animals
By the time you read this, hopefully the guns will have fallen silent in Gloucestershire and Somerset.
Viva! Poland’s victory was reported around the world, including a large piece in the New York Times. It ignored entirely concerns over animal cruelty and concentrated solely on a perceived threat to Jewish culture and Jewishness, implying there was political motivation behind the ban, promoted by “a mix of animal rights activists, leftists and right-wing nationalists.” The World Jewish Congress, it claimed, had raised it with the Pope who ‘specifically expressed concern about the ban.’ This campaign was not about politics or anti Jewishness but about reducing the suffering of animals
I went to Bruges last week and on my first evening wandered around the side streets of this beautiful old city – doing a bit of menu spotting as I went – and got totally lost. It was then I saw a very small restaurant (seats 12 at a time) with an almost vegan menu – plus some fish. It was beautifully appointed – linen tablecloths, sparkling glasses, etc – and so that was it for me for dinner. The oldish lady owner served an appetizer of hot spiced aubergine in crumbly pastry. First course was a neat, round quinoa salad filled with minute dice of tangy veg and beside it, grated raw beetroot, fennel and other things I couldn’t recognise with a wonderfully zesty dressing and beside it, warm marinated beetroot pieces on thyme skewers.
Main course was tiny whole carrots, baby new potatoes and a medley of other vegetables in a white wine sauce with a puff pastry lid.