Gabriola Vegeteers

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Screening of “The End of Meat” (rescheduled)

Save the date! The Gabriola Vegeteers are putting on the screening of “The End of Meat” with the generous sponsorship of the Veg Fund. Saturday, Feb 22, 2pm at the VI Regional Library Gabriola Island! See ya there.

Philosophers, scientists, artists, and activists provide their insight and opinion on the role of animals in society, and investigate what a post-meat world would mean for the environment.

End of Meat Gabriola Vegeteers

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Plant-based Bake Sale this August Long Weekend!

And we return to another summer where the Gabriola Vegeteers and Descanso Bay Regional Park are hosting a plant-based bake sale!
The bake sale will be taking place at the park from 10:00 am – 2:00 pm on the Saturday of the August long weekend – August 3, and is raising money for Vancouver Island’s RASTA Sanctuary and A Home for Hooves Farm Sanctuary.
Interested in being involved? Whether that is helping at the tables or contributing plant-based deliciousness, please let us know!
And of course, we hope to see you there! Please feel free to come out for the day to show your support and contribute to our two life saving sanctuaries who are a ray of hope for these abandoned and abused animals. They are leading the way to a brighter future for all earths inhabitants and deserve our support in any way we can! We look forward to hearing from you.
Vegan Gabriola Vegeteers

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

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How veganism went from niche diet to cultural staple

It’s significant that our collective perception of veganism has also evolved: we think of it as something accessible and appealing. As what we eat becomes more entwined with our social consciousness, food choices are shifting toward personal and political statements we often broadcast to our friends, co-workers and social media audiences. Those making the choice to eat plant-based meals, whether occasionally (hey, #MeatlessMonday) or all the time, are buoyed by blogs, Instagram accounts, cookbooks, YouTube channels, Netflix documentaries and an influx of menu offerings and plant-based products on store shelves. Going meat-free isn’t as challenging as it was for vegans of the eighties, when you had to seek out tahini and no one had heard of quinoa.

“Veganism is having a moment,” says Ruth Tal, who launched her career almost 30 years ago with a travelling juice bar, has five cookbooks under her belt and is about to open her fifth Fresh Restaurant location in Toronto. “When I told my parents I was vegan, they thought I had joined a cult. But now we’ve hit that tipping point – with rising awareness of the environmental impact of the meat industry, combined with great restaurants – you don’t feel like you’re sacrificing to make the change.”

From The Globe & Mail, July 12, 2018