Donor Spotlight: Rachel Donovan and Let’s Go Vegan-ish

By Alex Bury, Organizational Development Consultant

Rachel Donovan
VO Donor Rachel Donovan

Rachel Donovan is a longtime Vegan Outreach donor, activist, Team Vegan fundraiser, and organizer.

The first time Rachel and I met was romantically confusing. We both attended an event hosted by a fabulous local donor. Rachel was hoping to meet a vegan guy named Alex who posted to the San Francisco Bay Area Vegetarian list. I, on the other hand, was not there to meet anyone, especially Jack Norris, who I considered much too serious for my tastes. I planned to spend most of the event ignoring him and hanging out with my friends.

By the end of the event, Rachel had made her first donation to VO, had forgiven me for leading her to believe there was a new vegan guy in town, and I had told my friends, “I’m going to marry Jack.”

Rachel is involved in veg advocacy in many ways and succeeded at getting everyone in her office to celebrate Oakland Veg Week.

Rachel recently started the busy Facebook group Let’s Go Vegan-ish. I love what she’s doing with it! It’s a warm and welcoming way to introduce people to plant-based eating. She posts restaurant tips, travel food, new products, and more. She gives people permission to do the best they can and not give up if they fall off the wagon for a while.

If you’re vegan, please join Rachel’s group and post in it to inspire people who are thinking about going veg!

While VO is expanding our Vegan Mentor Program, Rachel’s Facebook group is another important tool to fight the veg recidivism problem. Here is my interview with Rachel—

Alex Bury: Tell us a little about yourself. I hope you’ll include something about your amazing job.

Rachel Donovan: I’m a civil engineer who really wanted to be an artist and illustrator of children’s books. Maybe I’ll still get to do that some day, but for right now I’m a bridge inspector.

If you look up, you might see me climbing or rappelling with my compadres. Besides work, I’m into sleeping, reading books, rock climbing, swing dancing, and going on urban hikes and bike rides. Plus, my sweetheart plays bass in a David Bowie cover band, and I’m his biggest groupie!

Rachel

Alex: Tell us about Let’s Go Vegan-ish!

Rachel: Prior to July 2005, I had enjoyed the food at vegan events, but I had been turned off from going vegan because it seemed too rigid. When I read Erik Marcus’ book Meat Market: Animals, Ethics, and Money, I felt compelled to go vegan. I tried being a strict vegan for a few years. There were occasions when it seemed silly to insist on being vegan, but I insisted anyway…and I felt bad about hurt feelings, misunderstandings, and other problems that sometimes arose.

Being super strict became more challenging when I moved in with my partner in 2008. He is not vegan, and he does most of the grocery shopping and cooking. Although he’s very careful to make everything vegan, sometimes a non-vegan ingredient gets overlooked and he takes it really hard. I never wanted to have to tell him that we needed to throw out the entire dish.

Over the years, I had seen many instances when it would be useful and practical to be more flexible and in fact knowingly consume non-vegan things once in awhile. However, I struggled with this because based on books I’ve read and interactions I’ve had with other vegans, the logic runs like this: if you care about animals, you’ll be vegan, and if you knowingly consume non-vegan products (no matter how infrequently), then you’re not vegan. I felt stuck.

In 2009, I read The Animal Activist’s Handbook: Maximizing Our Positive Impact in Today’s World, by Matt Ball and Bruce Friedrich. I read it twice and highlighted and starred several passages. If you have access to the book, check out pages 55 to 60, the section entitled, “Personal Purity vs. Effectiveness for the Animals.” You would not believe the excitement I felt as I read these paragraphs, which explain why, for helpful animal advocacy, we need not be “all or nothing” vegans. My heart was jumping up and down…”Yes! This is it!”

Since that time, I’ve been looking for a community that promotes vegan ideals while embracing and welcoming those who have not and perhaps will not (for whatever reason) make a pledge to go 100% vegan all the time. This is what I call going vegan-ish, or “as vegan as you wanna be.” I felt there should be a place where people could ask honest questions about the how’s and why’s of making vegan choices, without being judged for being too vegan or not vegan enough. As a result, I started Let’s Go Vegan-ish—first as a blog, then as a Facebook community page, and now as a Facebook public group! Right now we have 200+ members. I hope that more people will join the group and feel comfortable asking questions and sharing great vegan finds. I would like the information we share to be welcoming, thought provoking, and inspirational for people no matter where they may live.

Lets-Go-Vegan-ish
Rachel’s Facebook Group—Let’s Go Vegan-ish

Alex: How did you get involved in the world of animal protection? How about with Vegan Outreach?

Rachel: This article in the January 2002 edition of E Magazine, “The Case Against Meat” was what got me started. I had been a long-time environmentalist, but I never thought about the connection to animal agriculture before reading that article. Upon reading the article, I became vegetarian-ish. Most people thought I was vegetarian because they never saw me eating meat, but in fact I wasn’t. I had not made any vow to stop eating meat. I had simply read the article and thought, “OK! Just as I avoid car and air travel, I should also not eat meat unless there’s no other option!” As it turns out, there was nearly always a vegetarian option wherever I went, so indeed I appeared to be vegetarian.

To learn more about vegetarian foods, I joined Bay Area Vegetarians. It was through Bay Area Vegetarians that I received an advance reading copy (in brown paper cover) of Meat Market by Eric Marcus in 2005. And that’s when I went vegan for the animals—or, more precisely, vegan-ish!

I first learned about Vegan Outreach at a Bay Area Vegetarians event in February 2007. Upon seeing Jack Norris’ presentation on vegan diets and the work Vegan Outreach is doing, I knew right away that this was an organization I wanted to support.

Rachel

Alex: You’ve been donating to VO since 2007! That’s amazing. Thank you! What first inspired you to give, and what has kept you doing so?

Rachel: I support Vegan Outreach because they have a pragmatic approach to opening hearts and minds about how we can make a difference in this world. I truly believe that the shift we are seeing toward vegan products being more available in the U.S. is connected to Vegan Outreach’s work. Flyers such as VO’s Even If You Like Meat encourage people to make vegan choices when possible, even if they do still eat meat sometimes.

I feel these kind of incremental changes are what will make the difference. If we can decrease the demand for meat, eggs, and dairy, to only 10% of what it is today, or 5% or 1%—imagine the billions of animals who will be spared a lifetime of suffering. Imagine how much lighter the world will feel when it no longer bears the burden of so much pain and suffering.

When it comes to activism for the animals, I believe strongly in philanthropy. I do like to participate in activism when I can, but generally it’s more effective for me to spend my time working to earn money. This allows me to donate more to charitable organizations, including Vegan Outreach.

I would like to be like Cesar Chavez and pass away having very little money to my name because I gave it all away in my lifetime. If I do pass away unexpectedly, don’t worry I do have Vegan Outreach listed as one of the benefactors for whatever is left in my bank account!

Alex: Thank you so much, Rachel, that’s really awesome about your will!

Rachel, you have stepped up many times over the years to help us meet a challenge match or pull off an event. You’re a huge part of Vegan Outreach and I hope you know how much we all appreciate you. Thank you.

One last question: What is your favorite vegan meal?

Rachel: Vegan buffalo wings, vegan Reuben sandwich, and vegan chocolate peanut butter milkshakes from The Chicago Diner!

Alex: Rachel, I’m grateful we met, to know you still, and to work with you to help animals. Thanks for a wonderful interview and stay safe when you’re up on the bridges!

Readers—please contact Vegan Outreach if you’d like to make VO a beneficiary in your will.


1702 Debuts Vegan Cheese Pizza and Calzones

By Taylor Radig, Campaigns Manager

Vegan Outreach is proud to announce our work with 1702—a popular craft beer and pizza restaurant in Tucson, AZ—which is now offering Daiya vegan cheese for their pizzas and calzones!

1702 beer

The restaurant is one of many in Tucson that has decided it was time to expand their vegan menu offerings—and boy was the vegan cheese a success! 1702 held a launch event and invited their customers to try their new vegan pizza. Bar manager Ty Young was blown away with the turnout. He said, “We went through 25 pounds of Daiya cheese and were sold out in just a few hours.”

Our team will continue to partner with 1702—we’d like these two new vegan options to be the first of many to show up on their menu in the coming year.


Meat and Cheese Galore!

By Roxanne Hill, Community Engagement and Events Manager

Vegan Outreach recently hosted its first ever Vegan Meat and Cheese Tasting at Holy Nativity Episcopal Church in Los Angeles.

The mostly non-veg crowd came to the event with curious minds—many wondering what vegan meats and cheeses could possibly be made of. As the guests lined up to savor the delicious feast, they became even more curious as they surveyed the platters of bagels with vegan cream cheese and the array of vegan meats. The meat trays were a delicious display of cold cuts, mini hot dogs and hamburgers, chicken salad, meat and bean casserole, and kebabs.

The attendees also took in the platters of vegan cheeses, which were overflowing with brie, cheddar, goat cheese, pepper jack, ricotta, and veganzola. To the omnivore’s eye, all of the food looked very similar to non-vegan meats and cheeses. During the event, the guests learned that vegan meats can be made from a range of plant-based ingredients, such as soy, peas, and wheat gluten. And they also learned that vegan cheeses can be made from nuts, seeds, chickpeas, potatoes, and tapioca starch.

Judging from their enthusiastic comments about the event, I think it’s safe to say people left feeling satisfied and amazed at what their taste buds had just experienced. Comments ranged from, “This chicken salad is delicious—it tastes just like chicken!” to, “This tastes and smells like meat!” Some of our guests even expressed a desire to start incorporating more plant-based foods into their meals.

Many thanks to the companies who supported us and contributed to the success of this event—Tofurky, Beyond Meat, Daiya, Field Roast, Follow Your Heart, Miyoko’s Kitchen, Treeline, and Vromage—L.A.’s Non-Dairy Cheese Shop.


No-Bake Cherry Walnut Crumble

No-Bake Cherry Walnut Crumble / Sweet Potato Soul

This recipe comes to us from our friend, Jenné Claiborne, at Sweet Potato Soul. You couldn’t ask for a better summertime dessert recipe! It doesn’t require any baking—no need to run a hot oven—and, best of all, it’s cherry season!

Give it a try the next time you pick up a bag of cherries, and let us know how much you liked it!

No-Bake Cherry Walnut Crumble

Yields 8-10 servings.

Ingredients

  • 4 cups ripe cherries, pitted
  • 1 tablespoon balsamic vinegar
  • 2 ½ cups toasted walnuts—raw is fine too
  • 1 ½ cups Medjool dates, pitted—other varieties of dates will also do
  • ½ cup vegan dark chocolate chips
  • ½ cup coconut cream
  • 1 teaspoon maple syrup

Directions

  1. Place the cherries in a bowl, and add balsamic vinegar. Stir to coat them all. Set aside.
  2. Place the walnuts, dates, and chocolate chips into a food processor and pulse to chop.
  3. When the mixture is chopped, but still a very crumbly texture, remove about ⅓ of it. This will be your topping.
  4. Continue to blend the rest of the crumble for another 10 seconds. The mixture should hold together tightly in your hand. Be very careful not to over blend it.
  5. Pour the crumble from the food processor into the bottom of an 8″ x 8″ or 9″ x 9″ baking dish. Press the mixture firmly to the bottom.
  6. Layer the cherries into the baking dish.
  7. Cover with the chunky crumble that you set aside before.
  8. Place the coconut cream into a small to medium sized mixing bowl.
  9. Add the maple syrup to the coconut cream and whisk vigorously. Ideally, your coconut cream will be fluffy and light.
  10. Serve the coconut cream over your servings of cherry crumble.

Recipe Tips and Variations

  • You can use any nut for this recipe. It would also be great with pecans—raw or toasted. If you buy the toasted nuts, be sure they haven’t been toasted or roasted in oil. If you do it yourself, you can roast them in the oven at 350°F for 8 minutes. You could also toast them in a skillet.
  • If you can, plan on making the crumble the day before you want to serve it. This will allow all of the flavors to marry.

Click here for the original recipe and a video demonstration of how to prepare this delicious dessert.


Team Vegan—That’s a Wrap!

we're seeing double with two baby chicks

Team Vegan has ended, and thanks to hundreds of generous donors, we raised $225,000 for Vegan Outreach—and it will be matched!

We also teamed up with the Factory Farming Awareness Coalition (FFAC), who raised almost $3,500—and that will be matched too!

Because of your donations, we’ll be able to reach thousands of people this year with persuasive information about the importance of choosing a vegan lifestyle.

A special thanks to Vegan Outreach’s top fundraisers: Steve Ann Chambers, Nzinga Young, Eric Day, Roxanne Hill, Alex Bury, Mohan Gurunathan, Lisa Rimmert, Yuri Mitzkewich, Vic Sjodin, Lauren Sprang, Emmanuel Márquez, Gwenna Hunter, Jevranne Martel, Jennifer Mennuti, Sean Hennessy, Pooja Rathor, Katia Rodríguez, and Katie Cantrell for FFAC.

And of course, a huge thank you goes to the wonderful group of match donors!

Together, we’re building a better world for animals. Thank you all for making this possible!


Even Vegans Die

By Jack Norris, Registered Dietitian, Executive Director

Longtime vegan activists, Carol J. Adams, Patti Breitman, and Ginny Messina, MPH, RD, have written a fascinating book, Even Vegans Die.

The title and cover are meant to parody the New York Times bestseller How Not to Die, by Michael Greger, MD—Dr. Greger even writes the foreword to Even Vegans Die!

The chapters When You Have a Terminal Illness and Protecting Your Legacy of Kindness are filled with invaluable tips that many of us haven’t considered and which will make our deaths much easier for our loved ones.

For example, have you taken the time to set up plans for the care of your companion animals once you’re gone? If not, you should read this book! Even if you’re not sick, you never know what might happen and you want to make sure your animal friends will be well cared for. Even Vegans Die will get you started.

Important topics that Even Vegans Die addresses are fat-shaming and health-shaming in the vegan movement. In the chapter, How Shame and Blame Affect Our Health and Our Advocacy, the authors describe how people often don’t feel welcome in our movement because they don’t fit the stereotype many of us are trying to present of a vegan diet leading to weight loss.

And if someone’s unlucky enough to get an illness like cancer, heart disease, or type 2 diabetes—they’ll have an extra burden of feeling like they’ve let the animals down. An excerpt:

A constricted and restrictive view of who is allowed to speak for animals reduces the impact of our vegan community. The shame and blame that often accompany obesity or chronic disease has the unfortunate result of turning animal activists into non-activists.

Even Vegans Die has inspired me—and others at Vegan Outreach—to portray veganism as welcoming to people of all shapes and sizes and we’re in the process of doing more of that in our materials.

When the beloved activist, Lisa Shapiro, passed away from cancer two years ago, I made a Facebook post in memoriam. A fellow vegan asked how Lisa could have gotten cancer if she was vegan. This person wasn’t being purposefully insensitive—she was serious.

I explained that evidence shows vegans have about a 15-20% lower risk of cancer than meat-eaters due to our diet, but, as Even Vegans Die points out, a vegan diet cannot guarantee that you won’t get a chronic disease. No one should feel shame when they get sick.

Even Vegans Die recommends that people follow mainstream medical advice on getting health screenings—advice I also heed as I recently had my first colonoscopy and am glad I did.

Even Vegans Die is a quick, captivating read and I highly encourage all animal advocates to read it—both young or old, vegan or non-vegan!


We Need Your Help Today!

Team Vegan members collage

More than 500 people have donated to our Team Vegan matching challenge since May 1—and their donations will all be doubled!

With just a few days left, we have $83,000 more to raise to match all $235,000. Will you help us get there so we can do as much outreach as possible for animals?

Giving today is:

  • Easy—Even $10 helps! That’s just a couple of soy lattes!
  • Safe—Our online form is secure, and we never share donor info with other groups.
  • Fun—Look through a few profiles to see what I mean!
  • Important—Here are just a few examples of what you make happen by donating.

We need your help now to spread compassion and work toward a vegan world as quickly as we can!

Donate today to your favorite Team Vegan member and have your donation doubled!

Thank you!


Coal Fire Pizza Rolls Out Vegan Cheese to All Locations

Coal Fire Inside

Vegan Outreach is thrilled to be working with the family-oriented East Coast pizza chain Coal Fire. After meeting with them to discuss the growing demand for vegan options in their region, they decided to roll out Daiya cheese to all eight of their locations!

“Coal Fire makes it a priority to have different options for all types of food lovers. We pride ourselves on now offering Daiya cheese and hope that our vegan clients are pleased with the new option on our menu,” said Coal’s Fire Marketing Director, Lindsay King.

Customers can enjoy a delicious vegan cheese pizza on their gluten-free crust—their regular crust is not vegan—with the classic sauce and endless combinations of veggies. If you’d like to start your meal with an appetizer, try their Greek salad or field greens salad without cheese, and even the roasted veggie coalby sandwich without goat cheese!


Chocolate Pecan Shortbread Cookies

By Constance James, Guest Contributor

Chocolate Pecan Shortbread Cookies

If you’re looking for a dessert recipe to impress your friends—especially your non-vegan friends—this Chocolate Pecan Shortbread recipe is for you. The process of making these cookies is bit more involved than your go-to chocolate chip recipe, but the end results will be well worth the extra effort.

A big thanks to our friend, Constance James, for sharing this yummy cookie recipe!

Chocolate Pecan Shortbread Cookies

Yields about 30 cookies.

Ingredients

Shortbread Cookies

  • 1 cup melted coconut oil—not hot, slightly warm is OK
  • ½ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon Grand Marnier—or a splash of rum
  • 4 tablespoons warm water—cold water will seize up the dough and you’ll end up with lumpy cookies
  • 2 ½ cups all-purpose flour, sifted
  • ¼ teaspoon mace—not required, but a delicious variation
  • ½ teaspoon salt

Chocolate Ganache

  • 8 oz vegan chocolate chips
  • 2 teaspoons coconut oil

Lazy Glazed Pecans

  • 1 ½ cup whole pecans
  • Splash of bourbon
  • ½ teaspoon sea salt
  • ¼ cup brown rice syrup

Directions

  1. For the Cookies: Preheat oven to 350°F.
  2. Briskly whisk coconut oil and sugar in a large mixing bowl.
  3. Whisk vanilla extract, Grand Marnier or rum, and warm water into the coconut/sugar mixture.
  4. Combine sifted flour, mace, and salt in a separate bowl.
  5. While stirring the liquid ingredients, slowly stir in dry ingredients. A dough will quickly form. Stir until thoroughly combined.
  6. Let dough rest at room temperature for about 5 minutes. Meanwhile, lightly dust a clean, flat surface with flour.
  7. Lay the dough on the floured surface and press flat. Lay a sheet of parchment paper over the dough and roll out dough with a rolling pin to a ⅓” sheet. Rolling the dough with parchment on top ensures a smooth top instead of a lumpy one.
  8. Line a cookie sheet with parchment paper or lightly grease with coconut oil or vegetable oil.
  9. Using a cookie cutter of any shape, cut out cookies and transfer to cookie sheet using a spatula.
  10. Place cookies in the oven for 20 minutes, rotating them about halfway through. The cookies will be golden brown when they’re done. Allow to cool on a rack.
  11. For the Ganache: Using a double boiler, melt chocolate chips and coconut oil together over medium heat.
  12. Stir constantly until melted and thoroughly combined. Remove from heat.
  13. For the Lazy Glazed Pecans: Place pecans on a cookie sheet and spread out evenly.
  14. Roast pecans at 350°F for 8-10 minutes. Remove from oven and allow to cool.
  15. Place pecans in a bowl and add bourbon and salt. Stir.
  16. Add brown rice syrup and stir until each pecan is coated and glossy.
  17. To Finish: Dip the cookies in the ganache halfway. Allow excess chocolate to drip off before placing the dipped cookie back on the rack. Repeat until all cookies are dipped and let cool.
  18. Once the ganache has set, gently place the glazed pecans on the chocolate portion of the cookies. Serve and enjoy!

Spring 2017 Top Leafleters—Part III

Welcome to Part III of the Spring 2017 Top Leafleters series! The past two weeks we’ve turned the spotlight toward the spring semester’s top 15 leafleters of Vegan Outreach’s Adopt a College Program.

We’ve asked each activist to share their favorite memory of the semester, and we think their responses will leave you feeling very optimistic about the future of veganism.

If you didn’t read Part I and Part II, make sure you check them out!

Sam Tucker, Australia and New Zealand Outreach Coordinator

Sam_Tucker-Spring_2017-0068

“On the first day of the semester, I set a personal record for the most leaflets I’d ever handed out in a single day—2,500 leaflets at Monash University!

“Then later in the semester that a student contacted Vegan Outreach to tell us they’d received a leaflet at Monash, and for the next couple of days it was all they could think about. They said the booklet was ‘equal parts informative, empowering, distressing, and also able to give me the basic tools to change my lifestyle to one that I am proud and in control of.’ ”

Sam leafleted at 36 schools this semester and distributed 50,017 leaflets.

Yuri Mitzkewich, Southeast Outreach Coordinator

“My favorite memory was from Texas A&M University in College Station. I leafleted with local volunteers and the Vegetarian/Vegan Aggies student group. They all did amazing work getting student after student to come over to our table to talk and view Animal Equality’s iAnimal Virtual Reality video. Most of the conversations ended with people thanking us for being there and stating that they planned to change their eating habits to help animals.”

Yuri leafleted at 68 schools this semester and distributed 50,587 leaflets.

Jevranne Martel, Canada Outreach Coordinator

Jev_Martel-UTM-Mar17

“My favorite memory is from the University of Toronto Mississauga. I was given a fair bit of support from both the students and faculty. One student stopped and told me he’d been wanting to make some positive changes in his life after having some recent health scares. He admitted the cruelty we inflict on farmed animals is unnecessary and wrong. He left with a Guide to Cruelty-Free Eating and a few other resources I recommended.”

Jevranne leafleted at 61 schools this semester and distributed 35,879 leaflets.

Emmanuel Márquez, Mexico Outreach Coordinator

Emmanuel_Marquez-FaSPyN_UANL-May17-0339

“My favorite outreach memory was at the Universidad Autónoma de Nuevo León. I met a student who told me she’d recently started to reduce her meat consumption and planned to go completely vegan. We talked for some time, and I helped clear up some of the doubts she had about going vegan. I gave her a Guide to Cruelty-Free Eating and information about some resources Vegan Outreach has for new vegans, like the Vegan Mentor Program. She was very grateful.

“I had several people stop and thank me for advocating for animals. And I heard from students who were already vegan or vegetarian and wanted to help leaflet next time I’m at the university.”

Emmanuel leafleted at 72 schools this semester and distributed 37,616 leaflets.

Steve Erlsten, Northern California Outreach Coordinator

Steve_Erlsten-Spring_2017

“One highlight of the semester was meeting a student who said she’d been hoping to run into activists on campus. She’d been wanting to go vegan and was excited to take a Guide to Cruelty-Free Eating!”

Steve leafleted at 97 schools this semester and distributed 77,110 leaflets.

Join me in giving one last shout out to these dedicated and passionate activists! They all work tirelessly to raise awareness about farmed animals and about how people can make positive changes for the world by choosing a veg lifestyle!