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Kashrut traditions and the ethical dimensions of food consumption
Can we revive kashrut back to its initial purpose of being a spiritual vehicle for justice & for expanding our moral consciousness? – asks Rabbi Dr. Shmuly Yanklowitz, founder of The Shamayim V’Aretz Institute. Click here to read the full story.
The unstoppable rise of veganism: how a fringe movement went mainstream
Health, climate change, animal welfare… what’s driving more people and brands to embrace a plant-based lifestyle? We investigate, and, below, four vegans explain their choice Written by Dan Hancox for the Guardian. Click here to read the full story.
BBC Newsnight looks at ‘clean meat’
On 4th April BBC’s Newsnight programme examines ‘clean meat’, grown from animal cells. Technology editor David Grossman takes a closer look at this developing competitor to factory farms. Click here to watch. Click here to read more about the recently released book on the topic by Paul Shapiro:
Sopa de avikas: White bean soup with tomatoes and chilli
Similar to the well-known Greek fassolada, this soup was adopted by Jews all over Greece, who often served it for the Sabbath lunch, since it could be cooked very slowly overnight. This recipe comes from Thessaloniki, where they like to spike the soup with chilli. It is usually made with large white beans called gigantes. If they are […]
Stay tuned for a new documentary promoting the benefits of veganism
Titled, “H.O.P.E. What You Eat Matters”, the former an acronym for Healing of Planet Earth, this film showcases how we can improve our personal health, the health of the planet, and reduce industrialized cruelty to animals by embracing a vegan diet. Renowned primatologist Dr. Jane Goodall features in the documentary and discusses the film’s message in an empowering trailer.“I […]
Cloned ‘meat’ approved by Modern Orthodox Rabbi
Rabbi Yuval Cherlow advocated rabbinic approval of cloned meat “so that people would not starve, to prevent pollution, and to avoid the suffering of animals.” Click here to read the full story.
Vegan options being created by Campbell Soup Company
Big news from iconic soup makers Campbell, who have announced a shift towards plant-based protein. Read the full story here.
How to make the perfect plant-based Pesach
Don’t miss our latest spring magazine, complete with delicious Pesach recipes More and more people are on the hunt for alternatives to eggs over Pesach. Whether you are steering clear because of an allergy, intolerance or ethics – mass cruelty is endemic in modern production, here are our Director Lara’s top tips for a delicious […]
Supermarket chain Iceland set to launch first ‘bleeding’ vegan burger in UK
Vegans have got bleeding burgers coming out of their ears. There’s the Moving Mountains ‘bleeding’ B12 burger, which has just started selling in the UK at iconic veggie restaurant, Mildreds. Then there’s the Impossible Burger, which is currently on sale in the US. And now? Well, now there’s the No Bull Burger, which is the […]
Our new spring magazine, complete with how-to-guide for the perfect plant-based Passover
Click here to read our latest magazine, hot off the press. With Pesach just around the corner, we have a special how-to-guide for the perfect plant-based Passover on page 6, plus a selection of tasty recipes in our cookery section, starting on page 16. Our website jvs.org.uk has plenty more recipes for you to enjoy. […]