EDITOR’S NOTE wisely and with compassion, and of not getting caught up in the frenzy of those around us. Mindless consumerism, which all too often infects our culture, must–for a vegan–be replaced by mindful consideration of our spending choices. In this issue, we are pleased to assist you with that task. Peruse the wisdom of Mindful Vegan, Lani Muelrath, in our cover story, “Is Mindfulness the Missing Link?” Sit back and clear your head with Christy Aguillard’s helpful advice in “’Tis the Season to be Vegan,” and dream a little dream about what it would be like if the whole world joined us in our efforts to create a utopic “Vegan Tale.” Then learn about the elegant simplicity of this lifestyle in Cathy Carter’s musings entitled, “Kiss Me, I’m Vegan.” We’ve got scrumptious holiday recipes, great getaway locations, and dining out tips for everyone, child and adult alike.
Also, we are thrilled to introduce you to our brandnew Style Section, headed up by the amazing Tess Chavez. There is something here for everyone. But, first– pause, slow down, breathe deeply and, above all, be here in this very moment...in peace, in kindness, in caring for ourselves and for others. In the miracle of mindfulness.
VegWorld Managing Editor
VegWorld Magazine
VEGWORLD WELCOMES
NEW OWNER, AMY COWAN We are delighted to announce that VegWorld has a new owner. Amy Cowan switched over to the vegan lifestyle five years ago when her two young daughters successfully persuaded her and her husband to just give it a try. Like so many of us who quickly begin to feel better and connect with the profound message and implications of veganism, Amy soon discovered that her life and her family’s life completely changed for the better. Amy is grateful every day for the positive impact being vegan has made on her family and her community. Living this enlightened lifestyle has not only made her a happier, healthier person—but it has led her here to VegWorld where she hopes to continue to spread our important, passionate message to an even wider audience. Welcome, Amy! We’re so pleased to have you at the helm of our ever-growing circle of friends and followers. We look forward to all that you will bring to the VegWorld family.
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The Mindfulness Issue
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VegWorld Magazine
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Issue 49 - November/December 2018 |
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BEST OF EXPO EAST
BEST VEGAN SWEET: REVOLUTION GELATO Based in Atlanta, Georgia www.revolutiongelato.com Product: French Press Coffee Gelato Ok, I’ll say it. I’m a huge ice cream lover. It was actually one of the last things I gave up before going vegan. Needless to say, therefore, I maintain pretty strict standards when it comes to new vegan ice creams. When I strolled past the Revolution Gelato booth, I was immediately drawn to two ladies wearing bright, multi-colored ice cream scoop earrings. Then, the “dairy free” sign caught my eye. I knew in that moment that I was in for a treat. I sampled each flavor, but my favorite was the French Press Coffee gelato. The coffee used to make it is sourced from a husband-and-wife team whose family has been growing the beans sustainably in the mountains of Nicaragua for six generations—on JavaVino farm in Selva Negra. The French Press gelato is made with their 24-hour cold brew which contains so much coffee that—even after adding the remaining gelato ingredients—it is still as strong as a whole cup of brewed coffee. The single-origin coffee they use is called “Dirty Nekkid,” as it’s made using a natural "unwashed" method that retains the bean’s inherent sweetness. Revolution Gelato is excited to join the dairy-free revolution. I can enthusiastically attest to the fact that their super-creamy textures and luscious flavors will convince even the most demanding gelato aficionados that these treats are just as good as or even better than their dairy alternatives.
“I didn’t want to choose between delicious, exciting food and my values of health, sustainability and humane living. In creating an organic dairy-free gelato that’s as creamy and flavorful as traditional dairy, we’ve enabled people to enjoy life more—and opened the door to more plant- based eating.” – Jared Olkin, founder of Revolution Gelato
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BEST OF EXPO EAST
BEST VEGAN BEAUTY PRODUCT: INIKA ORGANIC Based in Australia
www.inikaorganic.com
Product: Long Lash Vegan
It’s always somewhat difficult for me to find the right makeup. I, admittedly, don’t keep up much with the cosmetics industry, but I do know that beauty care companies are inconsistent when it comes to their cruelty-free, vegan-friendly, and organic protocols. I was quite relieved and impressed to learn of INIKA’s high standards in these areas. As a 100% Australian-owned company, INIKA prides itself on the global recognition it enjoys as a trusted producer of organic and natural makeups. This well-deserved pride was fully on display when President of Sales and Marketing, Regis Haberkorn, passionately described each product to me—and the way in which all of them remained true to their natural ingredients. I was elated to find a makeup artist at their booth who was doing full makeovers to demonstrate how wonderful INIKA products feel. Naturally, I signed up to receive the full INIKA experience! Their beauty products felt light on my skin and smelled clean and refreshing. I was thoroughly impressed with the attention to detail by the makeup artist, as well as Regis’ detailed description of each product used during the makeover process. The mascara especially won me over. I am always looking for a quality lash enhancer— free of animal products, of course, but also long-lasting. This Long Lash Vegan Mascara definitely survived the crazy Expo-day test. Assuredly, that’s a true testament to the quality of INIKA Organics’ line. “We were born out of a need to detox. Conscious consumers were already removing harmful chemicals from their homes and diet, replacing them with wholesome, pure and natural alternatives. When it came to makeup, there wasn’t a healthy option. INIKA has pioneered the way for 100% Natural and Certified Organic cosmetics over the last 10 years. We believe that flawless performance can be achieved, without having to compromise by using toxic chemicals.” – Regis Haberkorn
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