FG is Charlie - November 2015 FRIENDS’ GAZETTE Your articles look at moral reasons for being vegetarian or vegan which is a very interesting mix and unique . . . NOVEMBER 2015 - ISSN 2053-4426 London and Avignon - e-mail: [email protected]- Web: scribd.com Tim Barford - founder VegFestUK FRANCE IS COOKING... Top US spiritual leader grants FG interview WHEN THE BIG NAMES SPEAK THEY SPEAK BIG - to the Friends’ Gazette See Ishwar’s letter to our editorial team on page 11. (There will be no FG in December.) Kerry McCarthy DOZENS of budding vegan cooks flocked to Olympia in London recently to see one of France's top chefs in action and pick up some exclusive tips. Christophe Bolis chef de cuisine and owner of Cafe de France near Orange held his VegFestUK audience in wrapt attention as he put together a typical Provencal dish before their very eyes. Now his skills will be at the centre of a unique course from French language school La Cours des Langues based in Avignon in the south of France. The course goes by the enigmatic monika 'France is cooking'. School director Véronique Lané Maby said: "We are proud to be organising this course which brings Cristophe's talent and skills to those who want to learn French vegan cooking. "Those who want to can take the opportunity to improve their French at the same time." Cristophe's restaurant is situated in the picturesque village of Caderousse in the Vaucluse a stone’s throw from the Rhône, one of France's major rivers. The village is unspoilt, like most French villages, with quiet winding streets, open spaces and architecture, some of which dates back to the 13th century. La Cours des Langues is a private well-established and popular language school, teaching a range of courses to students from all over the world. Continues on page 12 1 Ishwar Puri u Pin-drop silence as Chris Bolis shows how to cook French vegan - click to view video French vegan course launched as crowds flock to demo
Your vital alternative This magazine covers the alternative way of life with emphasis on the environment, politics, arts, vegetarianism and veganism and a general non-violent way of life.
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FG is Charlie - November 2015
FRIENDS’ GAZETTEYour articles look at moral reasons for beingvegetarian or vegan which is a veryinteresting mix and unique . . .
NOVEMBER 2015 - ISSN 2053-4426 London and Avignon - e-mail: [email protected] - Web: scribd.com
Tim Barford - founder VegFestUK
FRANCE ISCOOKING...
Top USspiritual
leadergrants FGinterview
WHEN THE BIGNAMES SPEAKTHEY SPEAK BIG- to the Friends’ GazetteSee Ishwar’s letter toour editorial team onpage 11. (There will beno FG in December.)
Kerry McCarthy
DOZENS of budding vegan cooks
flocked to Olympia in London
recently to see one of France's top
chefs in action and pick up some
exclusive tips.
Christophe Bolis chef de cuisine
and owner of Cafe de France near
Orange held his VegFestUK
audience in wrapt attention as he
put together a typical Provencal
dish before their very eyes.
Now his skills will be at the
centre of a unique course from
French language school La Cours
des Langues based in Avignon in
the south of France.
The course goes by the
enigmatic monika 'France is
cooking'.
School director Véronique Lané
Maby said: "We are proud to be
organising this course which
brings Cristophe's talent and skills
to those who want to learn French
vegan cooking.
"Those who want to can take
the opportunity to improve their
French at the same time."
Cristophe's restaurant is
situated in the picturesque village
of Caderousse in the Vaucluse a
stone’s throw from the Rhône, one
of France's major rivers.
The village is unspoilt, like most
French villages, with quiet winding
streets, open spaces and
architecture, some of which dates
back to the 13th century.
La Cours des Langues is a private
well-established and popular
language school, teaching a range of
courses to students from all over the
world. Continues on page 12
1
Ishwar Puri
u
Pin-drop silence asChris Bolis shows howto cook French vegan -
click to view video
French vegan course launched as crowds flock to demo
Now take the flight!GO to a veggie or vegan restaurant,
have dinner with like-minded friends or
visit a veggie extravaganza where
thousands of all ages, sizes and
backgrounds flock to hundreds of stalls
selling or promoting everything from
clothes made from bamboo or the latest
thing in meatless burgers and you could
be forgiven for thinking ‘we're all
vegetarians now’.
But that's far from true.
Even though officially there are an
average of just under six million
vegetarians in the UK that still leaves 58
million carnivores tucking into plenty of
slaughtered cows, pigs, sheep, lamb etc.
or their byproducts.
That's a heck of a lot of people - and a
heck of a lot of animals!
Giving up eating dead animals is not
an easy choice.
It means swimming against the tide
with friends, relatives and colleagues.
‘No thanks. I'm a vegetarian,’
becomes a frequently-used refrain
especially on high days and holidays
when meat is de rigueur.
The reasons for setting out on or
maintaining this minority path are almost
as many as there are vegetarians or
vegans who choose it.
Compassion, health, environment,
disgust or a mixture of all three.
But make no mistake.
Whatever the reason it's a big move
and, subjectively speaking, a brave one.
For many, though, just the change
itself is the end of the story.
But vegetarianism and veganism can
be the basis for another whole journey.
Will Tuttle's well known World Peace
Diet hints at it when he says it's about
'eating for spiritual health and social
harmony'.
And Indian mystics and others
including from the West have long linked
vegetarianism with an inner journey.
An inner, meditative journey of light
and sound.
A non-violent lifestyle is, arguably, the
obvious first step to just such a journey.
After all, if we’ve climbed the gangway
why not take the flight!
Gone fishingI’VE recently read some nasty stuff
about pescetarians, or vegetarians who
eat fish!
Just Google ‘pescetarians’ and you’ll
find condemnation from every source
imaginable.
From societies and institutions
avowedely non-violent.
At the risk of sounding preachey can
we ask - is non-violence limited to
actions?
Or does it, possibly, extend to
thought?
More accurately, do non-violent
people think non-violent thoughts?
If they do, and there’s plenty who
believe they should, nay, must; then this
sort of violent condemnation of fish-
eating veggies must be left in the
‘poubelle’ (that’s French for rubbish bin -
by the way) where it belongs.
We only have to cast our minds back
a little way to remember our own journey
to a world of non-violence.
In that journey didn’t we all go through
many, many stages?
Couldn’t eschewing all forms of animal
life apart from ‘just a little fish-y on a little
dish-y’ be one of those stages?
Ask around at the next veggie
extravaganza in London or Liverpool or
Glasgow or Brighton and you’ll find
plenty of pescatarians checking out the
lay of the land.
Tasting the seaweed sushi and being
pleasantly surprised at its ‘fishy’ quality.
What’s the best thing to do with these
half-way-housers?
Slag off their choices and send them
running for the exit - never to be seen
again? Or welcome them aboard in the
hope they’ll one-day take that, surely
inevitable, next step?
12
It is based in quiet premises near Avignon
university and within the city 'ramparts'.
Tutors are all 'French for Foreigners' specialists
and are trained in imparting the subtle secrets of
speaking and writing French to foreigners.
Delegates on the week-long 'France is Cooking'
course get two days of haute cuisine instruction and
two days of French language.
Cooking-only is an option and all students get to
tuck into their own meals afterwards.
There is advice on a range of accommodation in
the area and free transport to and from the restaurant.
There is a train direct from Kings X St Pancras to
Avignon as well as regular flights to nearby Nîmes
and Marseille.
Course prices range from £155 (without French) to
£315 including language tuition (special offers).
These prices do not include accommodation or
travel to France.
To find out more click here.
Or phone the school direct on: 0033 (0)678393366.
IN MEMORIAM
To Brett Funnell formerly Fields. Thanks foryour encouragement, love and kindness at alltimes. Happy onward journey in our master'sloving embrace. “The real master is the shabdand the real disciple is the soul,” Charan Singh.
SW
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