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animal welfare compassion News/Blog Promoted

Tucker was hit by a car. Now he needs your help.

Just before Christmas, Tucker was hit by a car that didn’t slow down in a school zone – he was dragged for several feet.
 
He was crossing the street to play in the snow with his family when the accident occurred. Tucker sustained several injuries, the most serious of which is a broken leg. Without surgery, his leg would have to be amputated – the single parent family with three little children could not afford the bill!
 
VHS jumped in to help. We paid for the surgery and now Tucker needs us to assist with follow-up care, including hospitalization for a serious infection and recuperation. Can you help?
 
Your donation will not only help Tucker make a full recovery, but will assist other desperate animals – we’ve already had two more calls this week. A generous anonymous foundation has issued a $20,000 matching challenge to donors to our McVitie Fund, which offers emergency veterinary care to needy animals. You can help us get an extra $20,000 by donating today! We’re nearly there!! We only need $2,231 to reach our goal of $20,000 – help us reach it by 2018! Just think of all the animals we can help!

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This is a happy ending that will warm your heart!

Ozzie recovering at home

Ozzie is a sweet young ginger boy who stole Trasi’s heart when she met him at a shelter. She adopted him on the spot and couldn’t wait to get him home!

The two-year-old cat loved his new home. After a few months, Trasi decided to let him enjoy the outdoors by taking him out on a harness. One day while out for a stroll, he was startled by a loud noise – causing him to suddenly back out of the harness and disappear!

Trasi was devastated. She did everything she could – checked shelters, put up posters, put lost notices on every single website she could think of. Finally, after he’d been missing for a month, she started getting calls from people in the neighbourhood who thought they had seen him. She knew she’d have to set a humane trap, so she called VHS.

VHS lent her a trap, but more importantly, we contacted our cat expert, June, a former VHS director who still manages our emergency veterinary care fund (the McVitie Fund). I have known June for over twenty years, and I don’t know anyone who has a store of knowledge about such things as her.

Trasi diligently followed June’s advice by setting the trap, monitoring it from a short distance whenever it was set, and being prepared to release any other creature that may inadvertently be caught. She soon realized that the sightings had been a neighbourhood ginger cat and Ozzie was nowhere in the area. She was heartbroken, and reluctantly decided to abandon her vigil.

Then her luck changed!  She received a call from someone in Marpole who had found a ginger cat whose microchip traced back to Trasi’s contact information!!! Ozzie had wandered into someone’s back yard weak and starving, and desperate for food, had followed his rescuer right into the house.

Trasi was overjoyed! Ozzie had lost 60% of his body weight and was famished, and his claws were worn down to nubs, indicating he had been trapped somewhere at some point.  But otherwise he seemed unharmed. She immediately took him to the vet, where he underwent a thorough exam, including blood work. He’s anemic and will need follow-up testing, but day by day he is gradually resuming his previous mischievous behaviour!

Although VHS’s trap didn’t prove successful in helping Ozzie get back to his home, his guardian cited June with keeping her positive with support and encouragement through the entire process. Ozzie had wandered from Kerrisdale all the way to 68th Ave. in Marpole, a truly incredible distance.

Needless to say, the microchip was key in reuniting Trasi and Ozzie. Cats and dogs should always have this form of ID! VHS also recommends a collar and tag with, most importantly, a phone number, as well as a clear ear tattoo, as close as possible to the top of the ear. This increases the chances three-fold that a lost companion animal can be reunited with their guardian. As well, people should be aware that harnesses are not escape-proof. We (and Trasi) think that they’re risky and there are safer ways to enrich a cat’s environment.

This has been a wonderful Christmas for Ozzie and Trasi. They ask that in honour of Ozzie, VHS donors support the McVitie Fund for needy animals. Right now, your donation will be doubled by a generous anonymous supporter who has issued a $20,000 challenge!! We have already reached nearly $15,000 – only another $5,000 to go and the amount will be doubled to $40,000! Ozzie doesn’t need it, but many other animals do – we’ve already had three calls for help this week, including one about a beautiful nine-year-old dog who was hit by a car. Please help us if you can!!

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animal welfare compassion Cruelty-free Food and Drink News/Blog plant-based diet Promoted vegan vegetarianism

The knowledge of suffering was too much to bear alone

The Vegeteers at work on Gabriola Island.

 

Our guest blogger Sigrid Bjarnason is an animal advocate and vegan living on Gabriola Island. Here, she describes why she made these important life choices and how she and her fellow “Vegeteers” work on behalf of animals.

Forty years ago when I was in my mid-20s, I stuffed my flip-flops, a bathing suit and some shorts into my neon orange backpack and headed off with a couple of friends on a South American adventure.  Two months into our trip we found ourselves on a bargain-basement ocean voyage to the fabled Galapagos Islands.  We’d booked passage on a rusty old ship that was taking supplies to the Islanders and, we later learned, picking up cattle to transport back to the mainland of Ecuador for slaughter.

You might think I have happy memories of blue-footed boobies and lumbering tortoises from that trip to the Galapagos so long ago.  But no, instead I carry two unsettling memories: The agonizing sight of dozens of cows crammed together on the open deck below us standing day after day in the blazing sun without food or water, a handful of them collapsing and dying along the way; and worse, the screams of a tethered pig, destined to be dinner for travelers and crew, struggling for her life as two crew members stabbed and sliced at her until her desperate shrieks became pitiful whimpers and finally, mercifully, stopped altogether.

You might think those two incidents would have been enough to cure my meat-eating habit right then and there. But no. Instead, I told myself a story. The story was that farm animals were treated harshly in Ecuador but Canada was a kinder, gentler nation and we had laws to protect animals from such horrible suffering. I didn’t research it. I just decided it was true.

Then, seven years ago, a close friend phoned. She was devastated. She had just watched a Global TV documentary called “Revealed: No Country For Animals.” The documentary showed in sickening detail the horrific hidden abuse of millions of animals trapped out of sight in Canada’s industrial food system. Turns out Canada does not have effective laws to protect farm animals after all.  So, that was it – my story was blown. 

I’ve been a vegan ever since.

So, what to do with the knowledge of all that suffering? It was too much to bear alone.  So I found some like-minded people on Gabriola Island where I was living. We formed a group, called ourselves the Vegeteers and set out to raise awareness about compassionate food choices.

We are now a well-established organization on Gabriola Island.  One of our regular activities is to set up information tables at community events on Gabriola like the fall fair, the food forum and theatre festivals. When we started tabling we had to entice people to talk to us by offering vegan treats and prizes. We got used to fielding the usual derisive comments and bacon jokes, but these days people are more likely to search us out for new vegan recipe ideas or plant-based nutrition information.  The world is changing but it feels right to nudge things along by giving people who want to change some support to help them do that.

We have a website and a Facebook page. We show animal advocacy movies at our local library. We hold regular vegan potlucks, arrange special restaurant meals, distribute brochures, participate in street fairs, hold cooking demonstrations and organize plant-based cooking workshops.  This summer, we sponsored a Gabriola music festival where all the food was vegan.

There are billions of animals suffering in horrific conditions in Canada and around the world, but there is reason for hope.  More and more people are coming to recognize the environmental, health and ethical advantages of a plant-based diet.  The shift to veganism is snowballing and it feels wonderful to be part of such positive change.  

To learn more about what the Gabriola Vegeteers are up to, check our website or our Facebook page.

 

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compassion Cruelty-free Food and Drink News/Blog plant-based diet Promoted Recipes vegan vegetarianism

An amazing vegan holiday feast!

 

Our guest blogger Amanda Tracey is from St. John’s, Newfoundland and Labrador, and started her blog All She Does Is Eat to share her favourite recipes and tips to living as compassionately as possible. She now lives in Vancouver and works as a communications professional and blogger.  

 

 All She Does Is Eat’s Holiday Feast

When I first adopted a vegan lifestyle, one of my worries was “how am I going to participate in the holidays?” I was concerned that my veganized recipes wouldn’t live up to the part – but boy was I wrong. Growing up I always thought the turkey was the centrepiece of the dinner, but my favourite things were always the potatoes, stuffing and gravy (I’m pretty sure gravy runs through my veins). So, for me personally, I’ve never missed the turkey.

I’ve been vegan for three years, and it was only last year that I decided to step my game up. I’ve had family and friends try everything I am going to share with you here, so I am 101% positive that you will like it. 

I’ve taste-tested the Tofurkey roast and it wasn’t really my thing. Other people I know really enjoy it, but my favourite is the Gardein roast. If you don’t like either, you could try a roast like this one from hot for food or you can just stick with a bunch of delicious vegetables. But for me, I’m going with the Gardein roast. Just bake it according to instructions. It’s very straightforward! As for the rest, keep reading for the recipes. 

Serves: 2

What you’ll need:

Gravy 

  • 2 tbsp vegan butter
  • 2 tbsp all-purpose flour
  • 1 clove garlic
  • 1 cup vegetable broth
  • 1 tsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tablespoon maple syrup
  • 1 pinch of sea salt 
  • Black pepper to taste

Stuffing

  • 3 pieces of bread
  • 2 tbsp vegan butter (melted)
  • 1 tsp parsley flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasonings

Garlic, whipped potatoes

  • 3 medium potatoes
  • 1 tbsp almond milk
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning

Other ingredients you’ll need:   

  • Gardein roast
  • 3 carrots
  • 1 cup peas

Directions:

*A little note, all of the above serves 2 people (fairly big plates though). Make sure to double or even triple each recipe depending on how many guests are joining you!

1. Peel and wash your potatoes and carrots. Then place them in a medium to large sized pot, and boil them for 20-25 minutes. They will be fork tender when finished.

2. For the stuffing, crumble your bread by hand in a bowl or in a food processor. Add the butter to your bowl, along with the parsley flakes, garlic powder and Italian seasonings. To bake, add to a small casserole dish and cover with tinfoil. Bake for 20-25 minutes on 450F. Once done it is ready to enjoy!

3. Cook your Gardein roast according to package. So yummy!

4. In a food processor, blend your garlic clove until it’s broken into small pieces. Add the vegetable broth, apple cider vinegar, soy sauce, maple syrup, sea salt and black pepper. If you don’t have a food processor, mince your garlic by hand and add all ingredients to a blender. Heat the butter in a small pot. Once melted, add the all-purpose flour, whisking immediately. It will be a thick paste. Let cook for 1 more minute, and then add your blended ingredients. Whisk again until fully combined. Bring to a boil, and then simmer for 5 minutes on low heat. Now it is ready to serve!

5. You can either eat your potatoes plain like the carrots, or you can whip them up a bit more! In a small bowl (big enough to fit all potatoes), mash the potatoes with a fork or potato masher. Add the almond milk, garlic powder and Italian seasonings. Stir together until fully combined.

6. For the peas, drain and rinse them and then heat them up in a small pot/pan or the microwave. Whichever is easiest!

I hope you enjoyed this recipe! For more recipes follow me on Instagram @allshedoesiseat_

Amanda xx

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animal welfare compassion Food and Drink News/Blog plant-based diet Promoted vegan vegetarianism

Cruelty-free holiday gifts

 

Looking for that perfect, cruelty-free Christmas gift?  We’ve got a few suggestions!


Books   
             

How to Create a Vegan World: A Pragmatic Approach by Tobias Leenaert

 

 

 

 

 

 

 

 

Captive by JoAnne McArthur

 

 

 

 

 

The Animals’ Agenda by Jessica Pierce and Marc Bekoff

 

 

 

 

 

 

 

 

 

Veganism in an Oppressive World  by Julia Feliz Brueck

 

 

 

 

 

 

 

 

 

Beyond Beliefs by Melanie Joy

 

 

 

 

 

 

 

 

 

What a Fish Knows by Jonathan Balcombe

 

 

 

 

 

 

 

 

Carnivore Minds: Who These Fearsome Animals Really Are by G. A. Bradshaw

 

 

 

 

 

 

 

 

Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World by Paul Shapiro

 

 

 

 

 

 

 

 

Cookbooks

Vegan for Everybody  by America’s Test Kitchen

 

 

 

 

 

 

 

Frugal Vegan  by Katie Koteen & Kate Kasbee

 

 

 

 

 

 

 

Vegan Richa’s Everyday Kitchen  by Richa Hingle

 

 

 

 

 

 

 

No Meat Athlete Cookbook by Matt Frazier & Stephanie Romine

 

 

 

 

 

 

 

 

Products & Services

 

Nice Shoes all vegan shoes, bags, wallets, socks, chocolates

 

 

 

 

 

 

Vegan Yarn all vegan, hand-dyed, ethically sourced yarn

 

 

 

 

 

 

LUSH (fresh, handmade cosmetics) easily identifiable as vegan or vegetarian

 

 

 

 

 

Vegan Supply  all vegan food

 

 

 

 

 

 

Pureology  all vegan, sulphate-free hair care products

 

 

 

 

 

 

Kama Natural Soap – essential oil scented vegan soap, bath salts and candles (beeswax in balms and ointments)

 

 

 

 

 

 

 

Sephora –  makeup and accessories, identifiable as vegan on website

 

 

 

 

 

 

Bioethique Spa On 4th –  100% natural and vegan spa

 

 

 

 

 

Zimt Chocolate – all vegan chocolate bars and other goodies

 

 

 

 

 

 

Kiss My Face – mostly vegan (some products have beeswax) personal care products, available at many local retailers

 

 

 

 

 

Matt & Nat – vegan handbags and other goodies

 

 

 

 

 

Emani Vegan Cosmetics – available at London Drugs

 

 

 

 

 

 

Arbonne – plant-based health and beauty products

 

 

 

 

 

 

Of course, gift cards to any of the wonderful array of vegan/vegetarian restaurants in Metro Vancouver (check out Earthsave Canada’s veg directory) are a great stocking stuffer.

And who doesn’t gift a bottle of wine or some craft beer? Check Barnivore to see if your favorite wine or beer is vegan! Here are a few that are:

 

Wines

 

Sandhill Wines

 

 

 

 

 

50th Parallel Estate Winery

 

 

 

 

 

Cedar Creek Estate Winery

 

 

 

 

 

 

Hester Creek

 

 

 

 

 

Red Rooster Winery (everything but Bantam)

 

 

 

 

Stag’s Hollow Winery

 

 

 

 

 

Sumac Ridge Estate Winery (2015 and forward)

 

 

 

 

 

Tinhorn Creek Vineyards

 

 

 

 

 

 

Beer

Russell Brewing Company

 

 

 

 

 

Big Rock Brewery (all but Honey Brown)

 

 

 

 

Okanagan Spring Brewery

 

 

 

 

 

Vancouver Island Brewing (all but Honey Brown)

 

 

 

 

 

 

Bridge Brewing Company

                               

               

                               

 

 

Happy Holidays!

 

 

 

Categories
animal welfare compassion Cruelty-free News/Blog Promoted

Vegan Yarn: comfort and beauty without cruelty

As knitting and other needlework becomes more popular every day, new stores (especially online) are sprouting – including exciting companies like Vegan Yarn! We caught up with vegan owner Heidi Braax, who, as she became more interested in knitting, got tired of being shuffled over to the “Acrylic Wall of Shame” (I’ve been there, Heidi!) The result is her own cruelty-free, ethically sourced and hand-dyed yarn company.

 

What led you to start Vegan Yarn?

I started Vegan Yarn after realizing there was really no artisan dyed yarn available that was also vegan-friendly. There were some basic, commercially dyed yarns, some of which were ok quality-wise, but none that really got me very excited, especially compared to my knit night friends who had all kinds of beautiful, one of a kind yarns. My background is in costuming for theatre and film, and I had some experience dyeing fabric, so it was a natural step to me to try dyeing my own yarn.

How do you differentiate yourself from other yarn businesses?

Being plant-based and sustainably-minded is already pretty unique, but even as more people are starting plant-based yarn businesses, which are still currently super rare, I think there’s plenty of room for more. After all, if you go to a yarn show like Fibres West, or Knit City, the place is full of hand dyed animal fibre yarn businesses, and they all find a way of making themselves stand out in their own way and do very well. Every dyer has their own way of seeing colour, and their own techniques. If you put two dyers to work with the same yarn, and the same dyes, you’d still probably get very different results. This is something I love about dyeing yarn, the individual artist really shows in their work.

What are your biggest challenges?

One is simply knowing when to stop. I could easily work non-stop, and still be overwhelmed with work to do and orders to fill. Since more and more people are discovering that they can bring fibre arts into their vegan lifestyle (or vice versa), demand is becoming much higher. Since I’m still working solo at the business, it can get a bit crazy over here. So, its a challenge, but it’s a good one.

The other challenge is managing to keep yarn in stock, while managing to keep a free path through our living room! This summer we received a shipment of sock yarn that was about 220 kilos! Like most small businesses that work with physical products, parts of the growth phase can be awkward.

How do you ensure your materials are ethically sourced?

Some of them are easy. All of our cotton yarn is certified organic and fair trade, and the company definitely puts the growers and workers first. With other companies that aren’t certified, its important to ask questions. Luckily there is a growing trend towards transparency, and businesses are getting better at this. I’ve realized that the more questions we ask, as business owners and as individuals, the more people who have the power to make decisions realize what’s important to their clients. If a mill owner realizes that their clients see ethical sourcing and sustainability as important, they will take an interest, even if only out of a sense of improving their product’s perceived value.

Tell us about your products. Which is your favourite?

I hand-dye all of our yarn in-house in New Westminster, BC with the exception of the Pakucho Original yarn and fibre, which is naturally pigmented organic, fair trade cotton. I’m definitely inspired by anime (Japanese animated film and television), which I’m a big fan of. I’m also a natural dyer, so some of the yarns I dye using plants and natural extracts and minerals. I’ve been starting a bit of a dye garden over the last few years, where I grow indigo, madder, marigold and dyer’s chamomile. I also collect black walnuts at the park by my house (don’t worry, I always make sure to leave plenty for the squirrels). To be honest, my favourite yarn is typically the yarn I’m currently working with, which, right now is Bellatrix, a fingering weight bamboo. I’m making a tank top.

Who are your customers? Is there a typical demographic?

Vegans, long time knitting enthusiasts who have tried just about everything and are looking for something new and fun, people with sensitivities or allergies and anime fans. Sometimes, we’ll get someone who is a combination of all or most of these, and they’re a ton of fun to meet! We actually get (seriously, for real) fan mail from people like that sometimes! Its hilarious to watch people at yarn shows. Sometimes we’ll hear, “VEGAN!” above the crowd, and someone will hustle over and they’ll fill their arms with yarn and have a huge grin on their face. People with severe wool allergies get to TOUCH EVERYTHING! YESSSS! Occasionally, a quiet, shy person will hover noiselessly over a specific colour that they clearly found on the website ahead of time, and bring it over to buy; they might have Totoro leggings, a Princess Mononoke backpack covered in buttons, purple hair and a secretive smile. Most likely they have plans to watch Princess Jellyfish or Kuro Mukuro later (subbed, not dubbed of course) while knitting their new Chieko, Mayaya or Ayame colourway yarn. If you ever thought knitters were strange, anime-knitters are next level! Luckily I’m one of them, so I speak from experience. Haha!

As knitting and other needlework continue to grow in popularity, do you think plant-based yarn is becoming more mainstream?

Yes! Since both fibre arts and veganism are both on the rise, and social media is bringing these two out of the closet, I think plant-based crafting is definitely only going to increase. Since starting out, I’ve personally witnessed many small yarn stores start to have (or increase the size of) plant yarn sections. Also, larger, big name suppliers adopt ‘vegan’ tags in their categories and searches online, which is proof that people are using those search terms, and the yarn businesses are paying attention. As demand for vegan-friendly yarn increases, yarn store owners are making a bigger effort to supply it.

Vegan Yarn can be contacted at: info@veganyarn.com

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animal welfare compassion cruelty Food and Drink News/Blog plant-based diet Promoted Uncategorized vegan vegetarianism

Helping animals on Giving Tuesday

Garth is one of the newest (and youngest!) animals at The Happy Herd Farm Sancturary. He’s someone, not something. That’s why VHS promotes a plant-based diet and cruelty-free living.

 

Making life better for animals now and in the future

On November 28, the Vancouver Humane Society (VHS) and The Happy Herd partnered for Giving Tuesday to raise $10,000 to help rescued farmed animals and to fight factory farming by promoting cruelty-free living. 

Thank you to everyone who donated toward our campaign, to our generous matching gift sponsors, Lisa Kramer and Mark Kamstra, and for each of the partner businesses who supported us by raising funds for this campaign. Be sure to check out our complete list of Giving Tuesday partners and show your support for these compassionate businesses that give back to our community!

At The Happy Herd Farm Sanctuary in Aldergrove, B.C., animals are treated with compassion, not as the exploitable commodities we see on industrialized farms.  When animals are seen as valued, sentient beings it’s clear each one is  “someone, not something.” So shouldn’t we treat them accordingly?

That’s the question that underpins VHS’s campaigns for cruelty-free living. VHS volunteers are out on the streets and at events distributing our Go Veg booklet to thousands of people who want to live more compassionately.  More people are joining our Go Veg Campaign and our Meatless Monday program every day and we’re helping schools, hospitals and businesses increase their offering of humane, sustainable and healthy plant-based dishes. Every year our bus ads prod the consciences of Vancouverites, asking why we treat some animals as friends and others as food.  Together we are changing hearts and minds. Thank you for your support!

 

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animal welfare compassion Cruelty-free Food and Drink News/Blog plant-based diet Promoted vegan

Help promote the plant-based revolution in Canada

Petition urges federal government to lead the way with compassionate, sustainable food choices

It’s time for food services in Canada to provide more vegan options and a new Parliamentary petition is urging the Canadian Government to lead the way.

The petition, initiated by concerned citizen Fée Lehouiller and sponsored by Member of Parliament Nathaniel Erskine-Smith, calls on the federal government “to require public canteens under federal jurisdiction to provide a vegan option, and to raise this issue and work with provincial and territorial counterparts to require the same at all levels of government.”

We were pleased to see the petition cite a poll commissioned by VHS in 2015, which found that 33 per cent of Canadians are either already vegetarian or eating less meat. The petition also cites evidence from health and medical organizations, the United Nations, environmental organizations and academic researchers to make the case that overconsumption of meat is bad for our health and the planet, as well as for animals.

A major shift toward a plant-based diet is taking place and Canada should be in the forefront.  We urge you to support this petition!

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animal welfare News/Blog Promoted Uncategorized wildlife

Call for a complete ban on BC’s grizzly bear hunt

Have your say on trophy hunting of B.C.’s grizzly bears

On August 14, 2017, the B.C. government announced that effective Nov. 30, 2017, it will end the trophy hunting of grizzly bears province-wide and stop all hunting of grizzly bears in the Great Bear Rainforest.

While VHS welcomes the effort to end B.C.’s notorious trophy hunt, we have serious concerns about a proposed regulation that would allow grizzlies to be hunted for meat throughout the rest of the province. This would create a loophole that would allow the trophy hunt to continue under the guise of a meat hunt.  

Grizzlies are considered a vulnerable species and a new report from B.C.’s auditor general found that the provincial government has not fulfilled long-standing commitments for managing grizzly bears. This report underscores the importance that now, more than ever, we need to end the grizzly bear hunt in its entirety if we want to help alleviate the pressures facing this keystone species. 

The province is seeking feedback from the public regarding the proposed grizzly bear hunting regulations. Comments can be sent to grizzly.bear@gov.bc.ca and the deadline is Nov. 2, 2017.

VHS is calling for a complete ban on all grizzly hunting across the province, as outlined in our submission to the Fish and Wildlife Branch. Please feel free to use our submission to guide your own.

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Cruelty-free Food and Drink News/Blog plant-based diet Promoted vegan vegetarianism

Chickpea: plant-based comfort food with a Mediterranean twist

Photo: Hanna McLean

 

The Chickpea food truck has been a big hit with Vancouverites, who have been lining up for its Mediterranean-inspired vegetarian food since it opened for business in 2016.  Now, owners Rotem Tal and Itamar Shani have opened a restaurant on on Main Street that’s attracting diners with its popular plant-based comfort food.  VHS asked Rotem and Tal about their new venture and about their thoughts on plant-based dining in Vancouver.

 

The Chickpea food truck has obviously been popular and successful.  What made you decide to open a restaurant?

Having a brick and mortar shop was always our dream. We decided to start with a food truck so we could try out our recipes and gauge the public’s response. We were blown away and really excited by the immediate positive reactions to our food and the Chickpea culture. So moving to a restaurant happened sooner than expected. 

 

You recently announced on your website that the restaurant had “gone vegan” and removed all eggs from the menu. What prompted the change?

We both grew up in households where meat was a main ingredient. Individually, through our own personal experiences we each became vegetarian, however. As our business began to grow, so did our research into ethical and sustainable practices. Months ago we removed dairy from our truck’s menu, so it seemed only natural to remove all animal products and by-products from Chickpea before opening the restaurant. We care very much about how our business impacts our community and the world as a whole.

 

You describe Chickpea’s cuisine as “delicious vegetarian comfort food with a Mediterranean twist.” How have Vancouver diners reacted to your menu?

Now we’re vegan comfort food 😉 

The responses have always been positive. There was a bit of an uproar when we removed eggs from our Shakshuka (a dish that traditionally is made with eggs). But overall, people like our food regardless of their dietary restrictions, preferences or practices. In fact we hear a lot of meat-eaters telling us that they didn’t even notice that our meals are all plant-based. 

 

Are there any dishes that have proven to be particularly popular?

Our Falafel Pita is a truck and restaurant favourite, and our chickpea fries seem to be taking Vancouver by storm. If you’re at the restaurant we’re currently obsessed with the Shakshuka Chickpea fries. 

 

How would you describe the typical Chickpea customer?  Is there a predominant demographic?

One thing we love about Chickpea is that both our truck and restaurant see customers of all different walks of life. We feed adorable children, serious business people, colourful hippies, cute old couples, proud vegans, and everyone in-between. Our customers are united by their desire for delicious food and good vibes. 

 

Do you think vegan and vegetarian food is becoming more mainstream in Vancouver?  If so, why?

Globally, we are becoming more aware of our impact on the world and how we’ve lost touch with our roots. As we move together as a community to reduce our carbon footprint, our eating habits play an important role. Vancouver is constantly working towards becoming more environmentally conscious, so it makes sense that more people are reducing or eliminating their animal product/by-product consumption.

 

What have you enjoyed most about launching and building Chickpea as a business?

Chickpea is more than just food. We’ve worked hard to create a business that reflects our desire to promote love, joy and creative inspiration. As a result, it’s been an absolute pleasure meeting new people who also care deeply about our planet and connecting with one another. Also, through the truck we’ve been exposed to some really cool local initiatives and events. In addition, we continue to love creating a family with our staff, customers and community members.

 

What have the biggest challenges been?

Anyone who’s started a business knows how all encompassing it is. Before Chickpea, we were both really good at taking time for ourselves and spending time with our family and friends. We’re working hard to regain that balance. 

 

Do you have plans to expand Chickpea further?  What are your goals for the future? 

We are always discussing Chickpea’s future and new goals for the business. However, going back to our biggest challenges, for now we’re quite focused on having more quality time spent in nature with family and friends. 

 

What would you say to skeptical carnivores to convince them to try Chickpea?

Carnivores regularly eat at Chickpea. So instead of trying to convince them, we’re happy that we can show how accessible and delicious meat-less meals are. 

 

Chickpea is located at 4298 Main Street, Vancouver.
(604) 620-0602
info@ilovechickpea.ca

Photo: Hanna McLean