Next in our series on the writers of “VEGAN VOICES – Essays by Inspiring Changemakers”, is Ori Shavit.
Ori Shavit is a food journalist and restaurant critic who used to eat everything until she became vegan about a decade ago. Since then, she has become one of the leaders of the most significant culinary revolution to have taken place in Israel in recent years. She is the founder of the blog ‘Vegans On Top’, regularly collaborates with leading food companies in Israel, develops recipes, leads cooking workshops, and gives talks on plant-based nutrition and the vegan lifestyle around the world. Ori also founded the successful vegan pop-up restaurant ‘Miss Kaplan’ that operated in Tel Aviv. She is author of the best-selling cookbook ‘My Vegan Kitchen’, which has already sold twenty-five thousand copies in Israel. Her second cookbook, ‘Vegan Celebration’, was released in February of 2021.
Extract from her essay in VEGAN VOICES:
“Today, Israel is a vegan power nation. It is considered the country with the highest percentage of vegans and vegetarians in the world… It has a particularly high percentage of flexitarians. About 35 percent of Israelis claim to have reduced their animal consumption in recent years. As of the time I am writing these words more than one hundred companies and projects are offering, producing, and developing a large variety of alternatives to animal products, and the volume of plant-based products already being sold in market chains is constantly expanding. Advertisements promoting vegan products like vegan milk and vegan burgers are broadcast on prime-time TV, and almost all national restaurant and coffee chains offer customers a wide selection of vegan dishes that are clearly marked on the menu. Even in the dining rooms of the Israeli army, a growing selection of vegan dishes is served, in light of the number of vegan soldiers having increased significantly in recent years. When you look back and see how far and to what extent this change has taken place, it is impossible to call it anything other than a revolution”.
Review of Vegan Voices by Bruce Friedrich, Co-founder & Executive Director, The Good Food Institute:
“There are as many reasons to be vegan as there are vegans, as this lovely anthology makes clear. So many of my heroes in one place—what a treat. Read it and be inspired.”
Vegan Voices: Essays by Inspiring Changemakers
Available at Lantern Publishing & Media
Paperback ISBN: 978-1-59056-650-3
eBook ISBN: 978-1-59056-651-0
In this blog End Animal Slaughter’s Sandra Kyle puts a date on the end of animal agriculture.
In 2018 I self published a slim book calling for the New Zealand government to close all slaughterhouses before 2025. Most ‘sensible’ people, including many vegans, thought at the time that it was a wishful-thinking fantasy, and could never happen in such a short timeframe.
Fast forward three years and such predictions are beginning to become commonplace. Not only from outsiders like myself, but also from within the animal agriculture Industry. Here in New Zealand, Danielle Appleton, MBA and Masters in Dairy Science and Technology, spent a decade with dairy giant Fonterra before launching her own alternative-dairy startup. In this TED talk from a couple of years ago she warns that two technologies – plant protein and synthetic dairy – means that dairy will no longer be this country’s ‘cash cow’. Just as wool was the social and economic backbone of New Zealand up until the 1950s,when synthetic fibres caused the bottom to fall out of the wool industry, alternative technologies are now heralding the end of animal agriculture. In fact, many futurists are predicting a much larger revolution that, as soon as the tipping point is reached, will grow exponentially to spell the end of raising and eating other animals for food worldwide. The new foods will be more nutritious and convenient, healthier, and produced at a lower cost than the animal-derived products they replace. A world having moved away from animal agriculture may also usher in a world without hunger.
Tony Seba, and Catherine Tubb from RethinkX, a US-based think tank that identifies social disruptions from new technology, have likened this agricultural revolution to the first domestication of plants and animals ten thousand years ago.
As the title of my book indicates, I believe this will happen in many places before 2025. And in 2018 I couldn’t foresee a pandemic or the increase in flooding and wildfires worldwide, two principle reasons why we are on the cusp of the end of animal agriculture.
We are on our way to a vegan world. To try a vegan diet, take the Vegan 22 challenge.
Billions of sentient beings die every single year because we want to eat them. Even if we are addicted to the taste of steak, lamb, pork, chicken and seafood, we can find similar tastes and textures within the plant kingdom to satisfy our cravings.
If you have seen Seaspiracy and want to stop eating seafood, this article by vegan food forager Josh Wayne shows how mushrooms can be made to taste and look like fish.
Read the article here