Gabriola Vegeteers

The Fork Off: Animals, Art, & Advocacy show was a success! Thanks to all who contributed, supported, and attended!

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Don’t miss this new Show – Fork Off: Animals, Art, and Advocacy

Vegan Vegeteers Gabriola

FORK OFF: Animals, Art, & Advocacy

Waterfront Gallery 610 Oyster Bay Drive Ladysmith BC
Opening Event: Saturday June 22, 1-4 pm
Featuring a talk by Sheila Norgate Saturday June 29 2pm
Exhibit runs daily 11-4pm until Sunday June 30.

People are moving toward a plant-based diet for many reasons including personal health and environmental disquiet. But for a group of visual artists featured in an upcoming exhibit at Ladysmith’s Waterfront Gallery, a large part of their decision to not eat animals rests with the animals themselves.

Fork off: Animals, Art, & Advocacy showcases the work of nine accomplished and award-winning artists, all of whom place themselves firmly on the vegan/vegetarian continuum. Dianna Bonder, Heather Cameron, Tammy Hudgeon, Caroline James, Judy Mountjoy, Leslie Norgate, Sheila Norgate, Zena Rogak and Mia Tremblay may be diverse in their choice of mediums but they are united in their concern for the plight of animals. Each has created new artwork specifically for this exciting and ground-breaking exhibition.

The show, proudly presented by Gabriola-based Vegeteers and generously supported by donors, will feature a talk by artist/performer Sheila Norgate recounting her own meandering path towards a plant-based life (2:00 pm Saturday, June 29).

Delicious plant-based snacks will be provided by Ladysmith’s fantastic new restaurant, Plantitude, for the opening reception (June 22) and for Sheila’s talk (June 29).

Please join us for this stimulating, challenging, and heartfelt exhibition.

For more info, please call Sheila Norgate @250.247.7308 or email

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With veganism on the rise, is meat cooked?

There are two distinct threats that could indicate that yes, meat is on the way out. One is that a continuation of present trends against consuming meat will make it socially unacceptable for a large segment of society, as tobacco is today. The other is that a technological revolution will make producers of live cattle, pigs and chickens as irrelevant as Kodak became when the once-dominant camera and film manufacturer failed to embrace the digital revolution.

Meat – or at least meat as we have known it – may be cooked.

From Peter Singer’s With veganism on the rise, is meat cooked?
The Globe and Mail Sunday edition (August 26, 2018)