JVS Spring Magazine

Our latest magazine is now online … This year has got off to an absolutely fantastic start for the vegetarian movement… A recent report from the UN noted ‘that the Western preference for meat and dairy-heavy diets is “unsustainable,” especially as the population is expected to grow to 9.1 billion by 2050. The report garnered wide press attention. On a lighter note, Ikea also made the headlines with news that it will be adding meat-free meatballs to its cafés’ menus. Stars at the BAFTAs had the choice of opting for a special vegan menu. Elsewhere, Ella Woodward, the woman behind plant-based food blog Deliciously Ella, made history with the fastest-selling debut cookbook since records began. Here at JVS, we are delighted to welcome a new member of staff, Maayan Geva, who has been appointed as our Projects Officer. Read more about Maayan’s passion for our work on page 12. In this issue, Yossi Wolfson explains the power of the vegetarian/vegan vote in Israel; Talia Chain reveals the secrets behind fermenting and pickling; and Maya Segal shares her knowledge of vitamin D and calcium in her new health column. Read about our first visit to JCoss school in Cockfosters, our community celebration of the Jewish New Year of the Trees, and our ‘Welcome to the world of raw desserts’ class at Yom Masorti. Looking ahead, we are gearing up for our 50th AGM with a very special guest speaker (revealed on page 17), our debut at Harrow Day Limmud, and our joint veggie second night seder at JW3. You’ll find some perfect Passover recipes on page 20 and on our website. Wishing all of our readers a happy and kosher Pesach, Lara Smallman Director Jewish Vegetarian Society