the tva goes virtual
TRANSCRIPT
SUMMER 2020
The TVA Goes
Virtual
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lifelines Summer 2020
What’s Inside?
ISSN: 0834-3543
Toronto Vegetarian Association 360 College Street, Suite 301, Toronto ON M5T 1S6 tel: 416-544-9800 email: [email protected] or [email protected] web: veg.ca
Editorial Director: Erin Moses Design/Layout: Rachel Power, [email protected] Advertising: [email protected] Discounts: Sarah Fay, [email protected]
Copy Editing and Proofing: Mike Bordynuik, Diane Burgin, Sarah Fay, Barbi Lazarus, Denyse Mehta, Erin Moses, Erin O’Brien, Roman Pawlyshyn, Rachel Power
Contributors: Taunya Ahier, Thomas Appleyard, Sarah Fay, Shayna Kingsbury, Barbi Lazarus, Lauren McNeill, Denyse Mehta, Mark Monachino, Lainey Olek, Una Rose
Lifelines is published quarterly by the Toronto Vegetarian Association (TVA). Opinions expressed by contributing authors and in advertisements do not necessarily reflect those of either the TVA or the editor.
Readers are encouraged to submit information, articles, suggestions, and corrections. We reserve the right not to print any material deemed inappropriate and to edit submissions for clarity, consistency, and space without altering the writer’s intent.
Not-for-Profit Groups Take Note: Original articles may be reprinted, as long as credit is given, unless stated otherwise. Free copies of articles are available by email. Advertising: Interested? Email Sarah Fay at [email protected]
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Prefer to receive Lifelines as a pdf via email? Simply email [email protected] and let us know!
TVA MISSION STATEMENT “To inspire people to choose a healthier, greener, more compassionate lifestyle through plant-based eating.” The Toronto Vegetarian Association was founded in 1945 and is a non-profit, registered charitable organization (11926 7532 RR0001).
The TVA’s Work Has Never Been More Important......2Volunteer Positions ..........................................................................3Donations at Work ............................................................................3The Game Changers........................................................................4Executive Director’s Column.......................................................5Weird Veg Science.............................................................................6My Vegan Story.....................................................................................7Champion Donors and Vegucators......................................7Could the Coronavirus Hasten a Shift to Plant-Based Diets?............................................................................8Volunteers Are Important People..........................................9Recipe........................................................................................................10The Perfect Vegan Pantry .........................................................11Veg Guide Updates..........................................................................12E-Markets................................................................................................13Vegetarians in History....................................................................14Veg Events and Groups...............................................................15Discount List........................................................................................16
he TVA’s work has never been as important as it is right now.
The core of what the Toronto Vegetarian Association does is build community. The TVA creates spaces and opportunities for individuals, businesses, and non-profit groups to connect. We connect to learn from one another, serve one another, share the love of delicious and healthy food that minimizes harm, inspire one another to do more, and celebrate change together.
Our communities are disrupted by this brutal disease. But the TVA is working hard to continue to foster these communities. Through the Veg Spring e-Market, virtual lunch clubs, podcasts, online cooking demos, and even this issue of Lifelines, the TVA is continuing to achieve its mission. We know that during this disruption, these communities have been really important.
We also know that this pandemic was caused by a coronavirus of animal origin, which shifted to a human host. This demonstrates that promoting a plant-based lifestyle helps vastly improve the lives of both human and non-human animals. While there is so much more work to do, that message appears to have more resonance today than ever. In this context, we know that the TVA’s work has never been so important.
There is a lot we don’t know right now. We don’t know when our office and the TVA Resource Centre will open. We don’t know if there will be a Veg Food Fest this September
T at Harbourfront. We don’t know what the TVA’s finances will be like in one year. We don’t know how many of our favourite veg-friendly businesses will survive.
But there is a lot we do know. We know that the TVA depends on its generous donors and members to continue. We know that the TVA depends on talented and committed volunteers. That has never been more true than it is right now. And we know that Toronto needs the TVA to continue.
We have so much gratitude to express. I keep thinking about those amazing volunteers who, 75 years ago, in the final days of World War II, launched the organization we all love. I think about how dedicated, focused, and selfless they must have been. At a time of great grief, these people helped build a community. And they gave us a great gift. The way to honour that gift is to help us ensure that the TVA can continue its critical work. We are lobbying government at all levels to ensure we can do this. The Board of Directors and staff are both developing and implementing creative ideas to help us get through this crisis. As well, many donors are being generous with their giving, and we are so thankful.
We do need people to give more. Until we can hold in-person events again, the TVA is not sustainable. We know we are not alone in this crisis; however, that doesn’t make it any less urgent. We know the TVA has never been as important as it is right now, and we thank you for everything you’re doing to ensure its future.
The TVA’s Work Has Never Been as Important as It Is
RIGHT NOW
By Thomas Appleyard, President
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Veggie Challenge Social Media AssistantDo you have expertise drafting and sharing engaging social media content? And are you dialled in to the abundance of best resources to help people go and stay vegetarian? We’re looking for a social media assistant to manage the Veggie Challenge’s social media accounts on Twitter and Facebook.
Join Our Lifelines Team: Are you persuasive and passionate about vegetarianism/veganism and animal rights? Do you want to contribute to spreading the TVA’s mission to inspire people to choose a healthier, greener, more compassionate lifestyle through plant-based eating? We’re looking for volunteer writers and editors to join our Lifelines team! Please visit veg.ca/volun-teer for more details and to apply.
Please send your cover letter explaining your qualifications for the position and past experience, if any, as a TVA volunteer or member, to [email protected].
Volunteer Positions
WorkDONATIONS @By Barbi Lazarus, Donor & Volunteer Resources Coordinator
You made it possible to continue supporting Toronto’s veg community during the coronavirus outbreak. Thanks to you, the TVA was able to transition resources online, creating new con-tent with recipes and meal ideas during isolation, hosting virtu-al cooking demonstrations and social group dinners, launching an online Vegan Cookbook Club, and more. You also sent out support packages to TVA members who don’t have e-mail or access to all of the online content generated during that time, the people who needed support the most.
veg.ca/volunteer
Here’s how they described her and her impact on the TVA’s work:“I have really enjoyed working with Sweta on the podcast. She is super friendly, energetic, and always open to new ideas.” “She always has such interesting comments on the podcasts!”And here’s what people had to say about some of TVA’s other core volunteers:Diane Burgin: “Year after year she continues to go above and beyond when needed. She is definitely someone whose dedication is something I aspire to, as a volunteer.”Charles Godin-Edgecomb: “Always friendly, eager to help, kind and knowledgeable. Reminds you that nothing has to be complicat-ed. Team player. Trustworthy, good person.”Peter McQueen: “Tireless, dedicated service, always willing to help, has great ideas and feedback.”
Congrats to Sweta Brahmbhatt who was voted by her peers as their favourite volunteer during National Volunteer Week!
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lifelines Summer 2020
ver the past decade, the health benefits associated with vegan and vegetarian diets have become more widely known than ever before. Through the spread of information by experts such as Dr. Michael Greger (founder of NutritionFacts.org), food documentaries including Forks Over Knives and What the Health, and the 2019 Canada’s Food Guide recommendation to “choose protein foods that come from plants more often,” many of us are reducing or eliminating our animal food consumption in the name of improved health. However, until more recently, less attention was paid to the possible link between plant-based diets and athletic performance. The Game Changers tackles this question in a documentary-style production, featuring expert endorsements, scientific experiments, and interviews with elite athletes.
Originally premiering in early 2018, the film’s final cut was released worldwide in the fall of 2019. Kicking off the movie is the narrative of former mixed martial arts fighter James Wilks, whose years of recovery from fight injuries spurred personal research into the link between diet and athletic performance. Wilks discovered a mass of evidence in support of plant-based diets and was astonished at the wide variety of athletic disciplines in which vegan athletes
O achieve success at the highest levels. This ultimately led him to redefine his notions of sports nutrition, including the supposed superiority of animal-based protein compared with plants, and the incorrect idea that high-carbohydrate diets are not health promoting. As an aside, for a great overview of hitting daily protein requirements on a vegan diet, I suggest checking out Marco Pagliarulo’s article in the “Weird Veg Science” column on page 6.
Within its first week, The Game Changers had become the best-selling documentary of all time on iTunes. Not surprisingly, it immediately sparked controversy in the online fitness community, with some accusing it of spreading misinformation and pseudoscience. The producers responded to these critiques, perhaps most notably on an episode of the popular podcast The Joe Rogan Experience, in which James Wilks engaged in a debate of nearly four hours with functional medicine practitioner Chris Kresser. Interestingly, although podcast host Joe Rogan does not personally endorse a plant-based diet, he shared in an Instagram post following the debate, “James knocked it out of the park, and defended himself and the film quite spectacularly.” The documentary continues to enjoy success in private screenings, most recently to a sold-
out audience at Harvard Law School and the headquarters of NASA as part of a campaign to increase plant food consumption among astronauts.
Overall, I think The Game Changers does a great job dispelling the ever-present myth that animal food consumption is key for athletic performance. This is a topic that hits close to home for me, as a vegan and avid weightlifting enthusiast. I still remember the months spent in research to determine whether freeing my diet of animal foods would fully support my health and fitness. When I look back three years, my training has never been better, and I couldn’t be happier to have made the change.
Even though I found the documentary entertaining and engaging, I continue to stay open-minded to criticisms, which often focus on disproving the purported assertion that a vegan diet is “the optimal approach” for athleticism. I disagree that this is the premise of the documentary. Instead, after decades of industry marketing that pushes the necessity of meat for athletes, I see an opportunity for individuals to pose the question, “Could it be that plant foods have as much ability as animal foods to support a high level of athletic performance?” The Game Changers communicates the answer loud and clear.
By Mark Monachino
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EXECUTIVE DIRECTOR’S COLUMNBy Denyse Mehta
t the time of writing this column, six weeks have elapsed since the TVA’s staff and volunteers shifted to working from home, while Toronto has seen a virtual cessation of activities with the pandemic. Since we were previously on target to have quite an eventful March with three events lined up, including two unprecedented cooking demos and a grand reopening of our office, we had to put these in-person events on hold.
I am not a huge fan of extreme winter temperatures, especially because I walk to and from the office, so I always delight in the change of season. This also lines up beautifully with the Veg Spring Market, which was due to be held on April 26. It was to be another opportunity to showcase the amazing vegan products from over 50 vendors, with a plot to present at least one surprise.
Although it is the norm to reflect on what could have been and to feel some measure of pain about what we have lost, thankfully, we quickly rose to the challenge to bring new offerings to you, our dear members and donors. We have extended our online content by hosting cooking demos done by staff on Instagram TV and Facebook Live. We also transformed the Veg Spring Market to an online e-market hosting 14 vendors plus five programming events, which included cooking demos with Sigourney Bailey and Katarina Polleto; a session with Dr. Anne Hussain, ND; a talk with the ED (that’s me!) and the President of TVA, Thomas Appleyard; and a talk on vegan fitness with Jenn Fudge. lifelines Summer 2020
“Necessity is the mother of invention,” as the saying goes. During the weeks and months ahead, we expect to continue to share fellowship through our weekly lunch club held using Zoom and our new Facebook group, the TVA Cookbook Club, which features a new cookbook weekly.
Expect more cooking demos and webinars (both free and paid) on subject matters that will inform, educate, and inspire. Please reach out to [email protected] to share any new content ideas. Several social groups, including Veggies of Halton & Peel, Veggies of Hamilton-Burlington, and Vegan Crafters, also continue to meet virtually as well.
As you may know, many non-profits and charities have been badly hit during the lockdown of in-person activities. Since in-person events are the main source of revenue and visibility for the TVA, we have also been affected. As I write this column, we are awaiting word regarding what form, if any, the Veg Food Fest will take, based on feedback we receive from Toronto Public Health and Harbourfront Centre. Either way, we will ensure that everyone continues to benefit from programming we had started planning for, such as panel discussions and vendor showcases through Zoom meetings and webinars, to ensure that the vegan movement continues its onward trajectory.
As with other organizations, we have had to rely on the government assistance to survive for our ongoing expenses, and the reality is that without the Veg Food Fest, we may have difficulty remaining intact beyond 2020. Your ongoing gifts and your membership renewals will ensure that we will have a chance to succeed. We will continue to keep our end of the bargain to achieve our mission, “to inspire people to choose a healthier, greener, more compassionate lifestyle through plant-based eating,” and we hope to continue to take you forward to 2021 and beyond on this mission; however, we also need your tangible support.
We understand that this reality is affecting millions of people, but if your job or business has not been impacted negatively and you are looking to donate and are able to, we ask you to consider the TVA. We share hundreds of leaflets with the public on plant-based compassionate eating. We maintain our physical Resource Centre as a space for lending books, providing answers to burning questions, hosting a podcast, and sharing fellowship. We participate in trade shows and parades and host presentations to make sure that everyone can get their questions answered, or get a starter kit or a leaflet. We use our website, veg.ca, as a mainstay resource to help everyone interested in veganism, and our Veg Guide provides to provide restaurant information that is valued by thousands. For over 75 years to we have been sharing, caring, and inspiring. Please help us to continue our important work.
Your Virtual TVA
ALUNCH CLUB EVENTS TVA COOKBOOK CLUB
HALTON & PEEL HAMILTON CRAFTERS
We Are Still Here to Support,
Connect, and Help Others
Thrive
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lifelines Summer 2020
WeIrdVEG
SCIENCE
Hey, Vegan! Where Do You Get Your Protein?
By Marco Pagliarulo
ave you heard this question? If you’re vegan, you’ve probably heard it more than your own name. As I mentioned in my article in the spring issue of Lifelines, a short answer is, “Protein is the building block of life, so almost all foods have it. The only way to be protein deficient is to be starving.” But here’s a bit more detail for you.
Some people think that if you’re vegan, you are at high risk of protein deficiency. Not true. According to leading health agencies, the recommended daily allowance (RDA; the value that meets or exceeds the requirements of 97.5% of the population) is 0.8 grams of protein per kg of body weight, which is about 56 g/day for men and 46 g/day for women, or about 50 g/day for adults in general. According to a review paper, recent studies show that average protein intakes for vegans across the UK, France, North America, Belgium, and Denmark are between 62 and 82 g/day — well above the 50 g/day RDA.
If vegans really were protein deficient, we’d see a lot more of the disease kwashiorkor, which produces the look of a skinny body but with an enlarged abdomen, as we’ve seen in photos of starving children in Africa. This takes me to my point: pretty much the only way to be protein deficient is to be starving. That’s because very few foods contain zero protein.
Beans, nuts, seeds, and grains contain plenty of protein, although most fruits and vegetables contain low amounts.
What do you think protein is used for in the body? Most people would say “for building muscle.” That’s right, but proteins are also used for bones, cartilage, and skin and for making enzymes, hormones, and other body chemicals. They’re also important for the immune system—for example, the production of antibodies. Building muscle is a lower priority for the body. So, if you have any muscle, it means you’re eating sufficient protein for your body’s immune system and other crucial needs.
What about bodybuilding? Have you ever heard someone say, “I’m bodybuilding, so I can’t get enough protein from a plant-based diet”? Wrong. Check out vegan bodybuilder Robert Cheeke’s website veganbodybuilding.com to see loads of proof. A vegan bodybuilder friend of mine explained it simply: Whether you’re vegan or not, if you want to build muscle, you need sufficient protein, which can come from food or supplements. If you’re vegan and choose to supplement, you can just supplement with plant-based proteins. By the way, if you’re nterested in the topic of athletic performance on a plant-based diet, see Mark Monachino’s article about the documentary The Game Changers on page 4.
There are several myths about insufficient protein in a plant-based diet, so if someone is curious enough to ask you about it, take it as an opportunity to dispel those myths.
Marco Pagliarulo, M.Sc., is a biologist with a background in toxicology and ecology. He has been vegan for over 10 years.
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believe small changes to our diets and behaviours can have a long- lasting effect on reducing animal suffering and the environment. Although I had always loved animals, I had yet to consider vegetarianism as an option, coming from a “meat and potatoes” lifestyle. Once, a friend suggested that we try eating a vegetarian diet for a month. I figured it was manageable, so I agreed to try it out. During this time, I quickly learned different cooking skills and how to prepare vegetarian meals. Most important, I started learning how my actions could align with my values. So, in 2011, I became a vegetarian, as eating meat was simply no longer an option for me. Over the next couple of years, I became vegan. It was a gradual process that was
supported by learning how animals were treated, and learning about other benefits of a vegan diet, rather than focusing on the negative aspects of an omnivore diet. My first step was learning simple substitutions, such as buying vegan cheese and meats. Then, it grew by making additional vegan choices and sharing my knowledge with others, such as how soy milk and eggless mayonnaise are both practical substitutions that non-vegans can enjoy as well.
I believe every decision that reduces animal suffering is a step in the right direction. Meatless Mondays, for instance, are days that non-vegans reduce their meat intake and have a chance to try vegan options. Having non-vegans over for a dinner party or having a birthday dinner at a vegan restaurant are
other inclusive ways to spread the vegan message and reduce animal suffering.I believe surrounding ourselves with positivity about veganism can help new vegans or people transitioning to a vegan diet. The connections within the vegan community can encourage others to stick with it. New vegans are more apt to stay involved if there is a welcoming environment and a sense of community. Positive reinforcement can influence our actions. When we encourage small changes in behaviours, they can accumulate to be much bigger.
I’ve found it’s very beneficial to celebrate accomplishments, regardless of size, and aim for consistency. Small changes can have a big impact.
By Shayna Kingsbury
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Thank you for sharing, Shayna!
My Vegan Story
Thank you - To Our -
Champion Donors & Vegucators!
Nicole FichCarolyn Benson and Heather MuirSandra YoungTatiana RotaruMike WigmoreLouis Grittani1 anonymous
The Toronto Vegetarian Association wouldlike to thank our Champion Donors who gave $200 or more when they joined the TVA or renewed their memberships between December and March,as well as our new Vegucators who became monthly donors during that time.
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lifelines Summer 2020
YOU CAN INSPIRE GENERATIONS TO COMEYou can help make sure that the TVA is there to support others like you in the years to come by making a planned legacy gift as part of your estate.
Contact [email protected] if you would like to discuss adding the TVA to your will in order to make a legacy gift.
By Erin Moses, Editorial Director
Could the Coronavirus Hasten a Shift to Plant-Based Diets? ecent studies on shoppers’ buying patterns during the novel coronavirus pandemic show a remarkable shift toward plant-based alternatives. Although this may be because greater shelf-stability makes these products more suitable for stockpiling, the trend suggests that consumers are indeed embracing plant-based alternatives as desirable options.
In the United States, sales of plant-based meat and dairy alternatives have boomed during the pandemic. According to Nielsen, American sales of plant-based meats surged 206 per cent during the week of March 7, and 280 per cent the following week, compared with the same time period the year before. While there were large sales increases of other pantry staples such as rice, pasta, and beans, the largest jump came from oat milk, up 477 per cent during the week of March 14. That compares to an increase of just 32 per cent for cow milk sales.
We don’t have access to Canadian figures, as Statistics Canada did not differentiate meat and dairy from plant-based alternatives. But our markets did seem to follow a similar trend. The largest increase here during the pandemic has been in rice, pasta, canned vegetables, and flour. At the same time, many meat producers in Canada and the U.S. have had to reduce staff because of new safety measures or even shut down due to numerous outbreaks among workers. Needless to say, the resulting reduction in productivity has had a huge impact on the industry.
Why have meat plants been affected so disproportionately? Meat processing plants typically involve more precision work than other food production facilities; carving “desirable” cuts of meat is done by hand, with workers usually in close quarters. More significantly, however, there is still an enormous consumer demand for meat. Slowing work in the plants to enforce safety standards (even with a low-wage workforce) makes a huge impact on the market that some companies simply won’t chance. The result: hundreds of sick workers, several deaths, and a forced slowdown in business. Now that the meat industry cannot currently satisfy consumer demands, and more consumers are favouring plant-based alternatives, there is cause to be optimistic for a sustained reduction in meat production and an increase in plant-based foods.
As our Weird Veg Science writer, Marco Pagliarulo, noted in the Winter 2019 issue of Lifelines, most infectious disease outbreaks and global health pandemics are linked to animal agriculture, as pathogens are passed from animals to humans. Simply understanding this connection appears not to be enough to lead a global shift. However, this current pandemic may be helping the movement along, in spite of global foot-dragging.
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VolunteersAre Very Important PeopleBY TAUNYA AHIER
WHO? MARK SIMMONS, THE GLOBE-TROTTING, VEGAN TVA VOLUNTEER!
Taunya Ahier is a passionate, humane educator, volunteer, animal advocate, and rescuer in the GTA. She’s been vegan for just over 30 years.
This season, I had the pleasure of getting to know Mark Simmons, a volunteer who came recommended to me by a longtime TVA member.
Even though I haven’t yet actually met Mark in person, I learned that he has integrated his passion for vegan food and travel by tracking down some of the yummiest, plant-based eats across the globe, all the while choosing his wife’s vegan cake as his all-time favourite!
How long have you been volunteering for the TVA? I started volunteering in October 2018 and have been a TVA member since 2016.
What do you do for the TVA?I’m a member of the Programs Review Committee, which evaluates TVA programs and provides recommendations on how to improve them.
I also served on the selection committee for the 2019 Lisa Grill Compassion For Animals Award. Each year, TVA presents this award to recognize some of Toronto’s most passionate and impactful advocates for animal justice and compassion.
Do you have a favourite vegan food?It’s so hard to choose! I’ve been vegan for seven years, and there are so many more restaurants and recipe books available now than when I first started out. But if I had to pick one thing, I would say it’s my wife’s vegan chocolate cake.
What are your favourite pastimes, passions, or hobbies?I love to travel and always look forward to trying vegan versions of signature dishes from other cultures. I’ve had a chocolate croissant at a vegan patisserie in Paris, mushroom ceviche in Peru, and vegan khao soi in northern Thailand. While some places are much more veg-friendly than others, it’s exciting to see how truly global the vegan community has become.
What stands out to you as your most memorable volunteer experience so far? Volunteering for TVA has been a great experience. It’s helped me to be more active in Toronto’s vegan community, and it’s rewarding to help others to adopt or maintain a vegan lifestyle. My most memorable experience so far has been attending last year’s launch of the annual Veg Food Fest, where the finalists for the Compassion for Animals Award were announced. Hearing about the amazing things people are doing to support animals was inspiring and showed me that there are so many different ways we can help make the world a better place for animals and each other.
In a time when less travel and more physical distancing surrounds us, it’s refreshing to hear about Mark’s previous vegan adventures! If we can’t embark on world-wide travel anytime soon, Mark has given us some delicious plant-based cooking ideas from around the world!
Thank you for being a wonderful TVA volunteer, Mark!
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Oat Banana Pancakes RECIPE
Just because we are in lockdown doesn’t mean we can’t brunch. Experts have advised people that the best way to get through an extended lockdown is by following your normal routine. If brunch is your regular weekend routine, please don’t deprive yourself of it now. There are plenty of easy and delicious recipes that can be made that don’t involve special trips to the health food or grocery store.
My go-to brunch dish is pancakes. I often make these oat and banana pancakes because they are so easy and only require a few ingredients, most of which I usually have on hand. They are basically just oats, banana, and plant milk. I add a little stevia leaf powder and cinnamon for a touch of sweetness. They cook quickly and are a great brunch or breakfast staple.
Please note that when making pancakes you need to cook them over a medium -low heat. Too high a heat will cause them to stick to your pan, even a non-stick one. I usually use a little canola oil while frying these. You can choose not to if you are reducing your oil intake.
Serve these pancakes with a fruit salad for a light brunch or add plant-based bacon or sausage for a more substantial meal. They hopefully will make your self- isolation experience a little easier and more delicious. They are also proof that brunch is always a good idea. Enjoy!
Banana Oat PancakesSo easy and so delicious
Total Time 45 minsCourse: Breakfast, Brunch
Cuisine: Western Servings: 12 pancakes
Ingredients• 2 medium ripe bananas, peeled• 2 2/3 cups rolled oats• 2 1/2 cups unsweetened plant-based milk• 1 teaspoon stevia leaf powder (optional)
Instructions1. Break apart the banana into a few pieces and place in a large mixing bowl with the rolled oats. Mash the banana and stir into the oats. Add the soy milk and stir until the oats are all soaked. Let it sit for at least 15 minutes.2. Pour the mixture into a blender or food processor. Blend until a smooth batter has been formed.3. Over low-medium heat, heat a little oil in a non-stick or cast iron frying pan.4. Add 1/4 cup of batter to the pan. Cook for 2 minutes until golden brown. Flip and cook for 2 more minutes.5. Remove pancake from pan and let sit for a moment on a baking rack so it doesn’t go soggy. Serve while still warm.
Notes: Serve immediately with maple syrup and vegan butter or organic unsweetened applesauce or fruit preserves.
By Una Rose
• 1/2 teaspoon cinnamon• Maple syrup, for topping• Vegan margarine, for topping• Canola oil, for cooking
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Lauren McNeill is a Registered Dietitian who specializes in plant-based nutrition. Instagram: @tastingtothrive_rd Blog: tastingtothrive.com
RECIPE
A GUIDE TO STOCKING KITCHEN STAPLES FOR OPTIMAL NUTRITION — AND CONVENIENCE
I don’t know what it is, but having a well-stocked pantry just makes me feel more at ease. It means that I can get creative in the kitchen, while also ensuring that I’m relying on nourishing food to power me through busy days. As a registered dietitian, I’m always thinking about what will give me the most nutritious bang for my buck, but I also want my food to taste good, too.
I get a lot of questions from my one-on-one nutrition counselling clients and through Instagram about how to stock a functional and nutritionally diverse vegan pantry. I’ve come up with a system that breaks down the pantry items into food categories to make sure you’re meeting nutrition needs while keeping things interesting. Let’s get into it!
LEGUMES: Whether you rely on canned or dried legumes, having a variety in your cupboard helps ensure you’re getting a good boost of protein, fibre, iron, and calcium on a plant-based diet. I love adding legumes to pasta sauces, salads, soups, or really to any dish! I try to have two to three different types of legumes on hand at all times so I can diversify what I’m eating, the nutrients I’m getting, and the recipes I’m using.
WHOLE GRAINS: Having enough whole grains on hand ensures that you’ll be getting a good daily dose of fibre and B vitamins. I like to have at least one quick-cooking whole grain,
such as quinoa, on hand for those nights you really don’t feel like cooking. Examples of other whole grains include brown rice, buckwheat, whole wheat pasta, couscous, and oatmeal. Try using grains in grain bowls, or adding them to soups or salads.
NUTS AND SEEDS: These are nutrition powerhouses that we should incorporate into our everyday eating. Different nuts and seeds have different nutritional benefits: Brazil nuts are high in selenium, which is important for thyroid health (just one nut has almost a day’s worth!), pumpkin seeds are high in iron and zinc, sunflower seeds are high in protein, and almonds are high in calcium. Keep at least two or three nuts or seeds on hand, depending on what you or your family love. Try eating them sprinkled over salads or bowls, as nut or seed butter, or as trail mix. Although I call nuts and seeds “pantry” staples, I actually tend to keep them in the fridge because their higher fat content means they’re susceptible to going rancid.
SNACKS: What’s a pantry without a few snacks? I typically keep on hand a few of my favourites like bars, popcorn kernels, crackers, or even less nutritious foods such as chocolate or chips. Stocking these “fun foods” means you can enjoy them when the craving strikes!
BAKING SUPPLIES: Keeping baking basics such as flour, sugar, baking powder, baking soda, and cocoa on hand means you can whip up homemade baked goods whenever inspired!
The PerfectVegan Pantry
By Lauren McNeill, RD MPH
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VegGuide Updates
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NEW VEGAN RESTAURANTS
Pizzeria Du 536 Queen St. W.Brought to you by the same team as Away restaurant, and in the same location, Pizzeria Du has been getting lots of buzz since they opened recently. • Their menu of veganized traditional Italian pizzas looks amazing, and we can’t wait to try their garlic knots!
Eat NabatiDelivery-only, Downtown TorontoLovers of Oakville’s amazing Middle-Eastern vegan resto, Dar Nabati, will be
happy to know that they can now get Dar Nabati delivered in Toronto! Eat Nabati is delivery-only for now, but we hope that they stick around post quarantine!
Fresh LeasideDelivery-only, East End of TorontoGood news for east enders. There’s a new, delivery-only location of Fresh in Leaside! No news on if this is permanent or just a COVID-19 location, but Sarah is stoked about it, because this means that Fresh now delivers to her home!
Haven366 Bloor St. W.We were all crushed when Vegetarian Haven closed last summer, but we’re a little consoled now, because Haven is here. Haven is brought to us by the same people who owned and operated Vegetarian Haven. This location is take-
Sarah Fay If you know of any new places or a place that has made a significant change, please let us know at [email protected].
By Sarah Fay
out and much more casual, but there’s a great mix of old favourites and new items. It’s a great addition to the Annex.
New Discounts in the Veg Guide
Sausage Party and 852 Curbside CollectiveThey’re offering a 10 per cent discount on all prepared food, including the vegan and gluten free + vegan meal boxes (which change every 2 weeks). Use code TVA2020. The discount works on all prepared food, and guests can also order other groceries such as pantry items and produce. Pick up is available Wednesday to Sunday noon until 6 PM, with Toronto delivery included for orders over $80.
Tranquility Business Solutions tranquilitysolutions.netTranquility Business Solutions is new to the Veg Guide and is offering TVA members 10 per cent off their services. They provide affordable financial record-keeping solutions. The owner is a CMA/CPA and certified as a Xero cloud-based accounting solution advisor. He offers simple and green solutions for small business. He’s vegan, too!
42,584TOTAL REACHED
5WORKSHOPS
14VENDORS
This year, we brought the Veg Spring Market to you! It wasn't a question thatthis year's market would look a little different, and we were ready to get creative. The Veg Spring e-Market was hosted on Facebook and Instagram and updatedover the three-day blitz. Online workshops, featuring local veg businesses, andsupporting veg community – we wanted to support the veg way we knew how!
Weren't able to make it?You can still check
everything out online!
You can keep supporting the businesses we featured at theVeg Spring e-Market by visiting them online,
watching or re-watching the workshops we hosted!
Plant-Based Running:from 0 to 50km and inBetweenwith Jenn Fudge
Level Up Your SauceGame: 4 IngredientVegan Caramel Saucewith Katarina Poletto fromDolled Up Desserts
Chocolate CoveredCake Popswith Sigourney Bailey fromCulinary Confections
Healthy Periods on aPlant-Based Dietwith Dr. Anne Hussain, ND
TVA Talkswith Denyse and Tom
showing support to other organizationsdoing amazing things, and
lifelines Summer 202014
lifelines Summer 2020
By Taunya Ahier
VEGETARIANS in History
Taunya Ahier is a passionate, humane educator, volunteer, animal advocate and rescuer in the GTA. She’s been vegan for just over 30 years.
Arthur Ling Arthur Ling was a passionate vegan advocate long before “plant-based” and “meat-free” became common household terms. An activist, businessperson, and innovator, Ling is remembered by those who knew him as nature-loving, and for being kind and fair to all.
Ling was born in England in 1919 to a working-class family who raised him by standards typical of the time: to eat simple foods such as meat and potatoes, and to be a helpful, contributing member of the household. At the age of seven, on one of his daily jaunts by the seaside, Ling was shocked to observe a fish being killed. He refused to eat flesh and even eggs from that point on, much to his parents’ dismay. He began to understand that dairy is also harmful to animals, and turned to a vegan diet — at a time when his parents, and society, had rarely heard of a vegetarian diet, much less veganism.
Ling came to realize that people could be healthy without eating meat, eggs, or dairy. He embraced veganism not just as a diet, but as a lifestyle, believing his choices provided him with deeper spiritual health, and physical well-being. Ling was determined to find clothing not made from animals or by-products, as well as vegan cleaning products and soaps.
Ling’s career included operating health food shops, doing accounting, working at the London Vegetarian Society and the Vegan Society, and collaborating with a colleague, Leslie Cross, to create an alternative to cow’s milk. Their work culminated in a company called Plamil Foods Ltd. (the name being a blend of “plant” and “milk”). Ling and Cross experimented persistently until they created a tasty, nutritious product made of soy that
was the first of its kind in the UK in the 1960s. Ling continued to work at Plamil Foods for decades, even beyond retirement, eventually taking an active role promoting the nutritional benefits of the vegan diet.
Ling attributed his healthy constitution, energy, strong immunity, and illness-free life not only to his diet, but also to his belief that society over-consumes protein. He asserted that eating a diet rich in vegetables, with some nuts and his soy milk, being outdoors when possible, and working functional exercise into daily life, such as walking rather than driving, contributed to his overall health.
Ling also raised his three children vegan since birth. His son Adrian, a medical doctor, currently runs Plamil. In 2005, Adrian accepted a World Vegan Day Award on his father’s behalf, for being a pioneer in the UK of soy milk and dairy-free chocolate. It was one of many awards Arthur Ling received during his life, and posthumously. Ling set an example decades ago of how one could live a nature-rich, active, and healthy lifestyle while not eating dairy, eggs, or meat. He died in 2005, but his memory continues to inspire today as someone who actively sought out, and put into action, hands-on and innovative ways to live his passions and beliefs.
lifelines Summer 202015
Many TVA social groups are continuing to get together
virtually with Zoom meetups! Check out the various
group Facebook groups, e-mail group leaders, or check
the TVA events calendar at veg.ca/events for details.
SOCIAL DINNER GROUP All members and non-members,
veg, vegan, and transitioning are welcome. Connect
with Jim and George at [email protected] or 416-544-
9800 to find out when dinners resume and RSVP.
TVA READS Love to devour good books and great food in
fabulous, like-minded company? Join TVA Reads, a monthly
Wednesday-evening book discussion and vegan potluck.
Currently postponing in-person meetings. Contact Shân
at [email protected], or ask to join their Facebook group.
EAST END VEGETARIANS E-mail [email protected] to get
added to their mailing list and find out about their next event,
or join their Facebook group (East End Veggie Social Group).
SCARBOROUGH VEGANS Contact scarborough@
veg.ca for more info, or join their group on
Facebook (Scarborough Vegans).
VEGETARIANS OF HIGH PARK To stay in the loop about
their bi-monthly restaurant outings, potlucks, and picnics
and when they will resume, check out highparkveg.
wordpress.com, or e-mail [email protected].
VEGGIES OF HAMILTON-BURLINGTON E-mail the group at
[email protected] to find out about upcoming events.
YORK REGION/NORTH YORK VEGETARIAN GROUP
If you’re interested in attending online meetups or
learning more, please e-mail [email protected].
VEG FAMILIES OF YORK REGION GROUP The Veg Families
of York Region Group is a group for children and youth and
their families who are vegan, vegetarian, or transitioning
to a plant-based diet. Contact: Taunya 416-544-9800
e-mail Taunya at [email protected] for more info.
TORONTO VEG FAMILIES E-mail [email protected],
or find them on Facebook (Toronto Veg Families).
VEGETARIANS IN THEIR TWENTIES (VITT) For more details
and upcoming online events, search for the group on Facebook
(VITT – Vegetarians in their Twenties), or e-mail [email protected].
VEGGIE MOVIE GROUP E-mail [email protected] for info
about upcoming events and to get on their mailing list.
VEGAN CRAFTERS A group for vegans/vegetarians who knit,
sew, quilt, cross stitch, or anything else! E-mail crafters@
veg.ca to find out about their next event or join them on
Facebook at facebook.com/groups/vegancrafters.
RICHMOND HILL VEGANS: This is a group for anyone
who is already or is interested in veganism. Whether
you are a lifelong vegan, recent convert or want to
make the transition to veganism, all are welcome. Visit
meetup.com/Richmond-Hill-Vegans/ for more info.
TORONTO VEG FITNESS is an athletics-oriented group for
vegan, vegetarian, or veg-curious folks who want to connect
with other like-minded individuals. Whether your passion
lies in bodybuilding, cross fit, power lifting, running, cycling,
or a mix of everything, we welcome interest in all athletic
pursuits. Find them on Facebook at Toronto Veg Fitness
or e-mail for more info to [email protected].
DURHAM VEG GROUP If you’re in the Durham region and
would like to learn more about a vegetarian lifestyle, this
group offers friendly, informal support. For more details, visit
durhamveg.weebly.com/, or e-mail [email protected].
PLANT-BASED HEALTH PROFESSIONALS For professionals
& students working within the healthcare field. This
includes but is not limited to clinical staff, students, and
administration staff from all specialties. E-mail pbhp@
veg.ca to get on their mailing list and connect online!
QUEER VEGGIE DINNER SOCIAL GROUP A once-per-
month dinner social for Toronto’s LGBT (lesbian, gay,
bi, and trans) communities and their friends. To receive
updates on Queer Veggie dinners and when they
will resume, e-mail [email protected].
VEGAN BAKING GROUP Inviting all vegan hobby-bakers!
Currently connecting online, the vegan baking group connects
to exchange advice and ideas about vegan baking, and get
feedback on vegan creations! Join their Facebook Group
and e-mail [email protected] to be added to their e-mail list.
__________________________________________________________________________________________________________________________ Name Address
_________________________________________________________________________________________________________________________________ Phone Email
Payment Info
❑ cheque ❑ Visa ❑ MasterCard Signature __________________________________________
Card # Exp. date ____ / ____
Name (please print)____________________________________________________________________________
Address ______________________________ City __________________ Postal Code __________________
Phone ( _______ ) __________ — ______________ Email ________________________________________
Tax receipts will be issued for the amount of your donation above the $25/annual or $2/month value of Toronto Veg Card purchases. Members receive our quarterly newsletter Lifelines. Please allow three or four weeks for processing. Charitable #11926 7532 RR0001. We do not sell or exchange our mailing list.
Become a Vegucator by selecting a monthly donation
I’d like to make a monthly gift of:
$50 $20 $10 $5 Other _________
Would you like more than one Toronto Veg Card? Yes! 2 cards total (for additional $2/month) Yes! 3 cards total (for additional $4/month) No, 1 card is fine
Make your annual gift todayChampion $200 and up (this could sponsor a cooking class or healthy eating workshop)
Supporter $100 (this could sponsor TVA’s participation at outreach events)
Friend $50 (this could sponsor a box of vegetarian starter kits)
Basic Membership (includes one Toronto Veg Card, minimum $25) $25 Other _________
I would like more information about leaving the TVA in my willWould you like more than one Toronto Veg Card? Yes! 2 cards total (for additional $25) Yes! 3 cards total (for additional $50) No, 1 card is fine
OR
SUPPORT THE TORONTO VEGETARIAN ASSOCIATION
To make your donation online, visit veg.ca/donate
The Toronto Veg Card is included with all
memberships!Don’t mail Lifelines, send pdf please.
By Taunya Ahier
lifelines Summer 202016
lifelines Summer 2020
Time to renew? Check the top of your mailing label.
Return undeliverable Canadian mail to:
OUR MISSION: TO INSPIRE PEOPLE TO CHOOSE A HEALTHIER, GREENER, MORE COMPASSIONATE LIFESTYLE THROUGH PLANT-BASED EATING.
VEGETARIAN RESTAURANTS AND CAFÉSAway Kitchen + Café 10%..........................680 College St...................416-536-0195Annapurna 5% .............................................1085 Bathurst St. ............416-537-8513Bloomer’s 10% (excludes alcohol & special orders) 873 Bloor St. W. 416-551-0532........................................................................................2nd location: 873 Bloor St. W.Boon Burger Café 15%................multiple locations....................www.boonburger.caCinnaholic 15%.......319 Danforth Ave., ................................................647-748-8680 6015 Steeles Ave. E., Unit G4, Toronto, .............................................416-293-1313Cold Pressed Juice 15% (juices and shakes) coldpressedjuice.ca ......647-351-5433Copper Branch 10% ........................Various Locations........................(416) 792-2982Fennel Organic Eatery...10% 322 Bloor St. W., ....................................416-922-8125Flower Lantern.......15%........... 2437 Finch Ave. W., Unit 1..................416-746-9888Fresh 15% Take-out........ 5 Locations ..............................................freshrestaurants.caGourmet Vegetarian Restaurant 10% .................. (not on holidays or on 1st and 15th of each month)
280 West Beaver Creek Rd ..................Richmond Hill ..................905-886-0680Green Earth Vegetarian Cuisine 10% ..........804 Danforth Ave ............416-778-9199Greens Vegetarian Restaurant 10% ............638 Dundas St W.............416-603-3337Govinda’s 10%...243 Avenue Rd. (e. of Dupont), ................................888-218-1040Kensington Natural Bakery & Cafe 10% ....460 Bloor St W ................416-534-1294Khalsa Pizza 10% (excludes specials) 470 Chrysler Dr. Brampton ......905-799-1800King’s Cafe 10% ...........................................192 Augusta Ave .............416-591-1340Live Organic Food Bar 15% Mon-Wed after 4pm... 264 Dupont St ...416-515-2002Lotuspond Vegetarian Restaurant 10% ......3838 Midland Ave .............416-412-314Nourish Moi ....................10% off .........................229 Lakeshore Rd. E., MississaugaNourished On The Go 10%..........16 Simcoe St. S., Oshawa... .............289-923-3622Paintbox Bistro (10%) ..............555 Dundas St E,............. ....................647-748-0555Parka Food Co. 10%............................424 Queen St. W.........................416-603-3363Root 8 10%..........................5041 King St., Beamsville..........................905-563-1133Saigon Lotus (10%) ............................6 St Andrew St, .........................416-901-1115Samadhi Tea House 10%food & chaga mushroom tea..60 Baldwin St. #8,....647-725-3636 Simon’s Wok Vegetarian Kitchen 10% ........797 Gerrard St E ..............416-778-9836Tenon Vegetarian Cuisine 10%...8362 Kennedy Rd., Markham ..........905-415-9988The Bleeding Carrot 10%............945 2nd Ave. E., Owen Sound..........519-270-8570The Fix & Co. 10% (over $20, not including detox pkgs)........www.thefixandco.comThe Social Gardener 10%…1326 Gerrard St. E .................416-465-6021 ext. 3002Thrive Organic Kitchen & Cafe 5%..3473 Lake Shore Blvd. W............416-252-7700Truly India 10%... 979 O’Connor Dr.......................................................647-881-2651Udupi Palace 10% ........................................1460 Gerrard St E ............416-405-8189Veggie Planet 10%...............6985 Davand Dr., Unit 1, Mississauga.....905-795-7950Vidya’s Veggie Gourmet 10%…238 Barrie St, Thornton ....................705-458-2000Virtuous Pie......................10%................ 611 College St.......................647-729-9943Wanda’s Pie in the Sky 10% 287 Augusta Ave .....................................416-236-7585Zen Gardens 10% .........................................4 Locations ........................zen-garden.ca
RESTAURANTS WITH VEG OPTIONSThe Beet Organic Café 10% ........................2945 Dundas St W ..........416-916-2368Bombay Palace 15% ....................................71 Jarvis St .....................416-368-8048Free Times Café 15% (not all-day breakfast)....320 College St ...........416-967-1078Magic Oven 10%..........................................3 Locations .....................magicoven.comMoonbean Coffee Company 10% off beans ...30 St Andrews St ............416-595-0327Pero Restaurant & Lounge 20% (veg combo only) . 812 Bloor St. W. 416-915-7225The Tea Emporium... 13-20% with own mug...3 Locations ................416-698-8378
NATURAL FOOD STORESDon Valley Health Foods Inc 5% .................3060 Don Mills Rd .........416-491-5160Essence of Life 5%, bulk & produce ............50 Kensington Ave .........416-506-0345
Evergreen Natural Foods 5%, no supplements..161 Roncesvalles Ave 416-534-2684 ...............................................................513 St Clair Ave W ..........416-536-2932
King’s Vegetarian Food 10% (excludes special/promotion items) ...........................................................................................4385 Sheppard Ave. E., .............416- 335 8366
....................................................355 Brunel Rd., Mississauga.......905-501-8366 Little Green Planet 5% (bulk food items).........28 St Andrew St...........416-551-3685The Big Carrot Natural Food Market 10% (daily soup and salad bar only)...........................................................................................................125 Southwood Dr.................................................................................348 Danforth Ave....416-466-2129The Health Shoppe 5% ($10 min) ..............1375 Yonge St ................416-968-1225Nature’s Emporium 10%.... 16655 Yonge St., Newmarket. .................905-898-1844Nelakee Vegetarian Food 11% ....................200 Silver Star Blvd, ....... 416-335-4388Noah’s Natural Foods 5% (not on produce) 322 Bloor St W .............416-968-7930Optimum Natural Foods 5% .......................2865 Dundas St W .........416-693-5328Peachtree Health Foods 5%.........................2239 Bloor St W .............416-913-4466Raise The Root Organic Market 10%........... 1164 Queen St. E.............416-466-7668Rouge Naturals 10% on bulk items....2075 Lawrence Ave E .................416-640-0234The Source Health Foods 10% ....................3887 Don Mills Rd .........416-497-2270Urban Bulk Emporium 5% .........................1380 Queen St. E., ..........647-344-8075 Whole Health Naturally 10% 777 Bay St. (in College Park) ................416-850-4641
YamChops 10% ...........................................705 College St. .................416-645-0117
CATERINGChic Peas Veg 10%. [email protected].... 647-207-7395Hearty Catering 10% (orders over $200, max. $200 discount)
.........................................................www.heartycatering.com.......416-410-2928Upbeet Foods 5% .....................................................................www.upbeetfoods.comVidya’s Veggie Gourmet 10%…238 Barrie St, Thornton ....................705-458-2000
SPA & BEAUTYKind Hair Shop 20% (hair care products)7165 Bathurst St., S-609, ..416-839-3462Pelle Beauty 10% (COD only, pick-up Mississauga)www.pellebeauty.com.... 905-813-2600Pure + Simple 10%.....5 locations, downtown, Oakville & Kitchener.. pureandsimple.caVegan Vanity Style Studio 5% ..........Bloor & Islington..........................647-762-7041
BAKERIESSweets from the Earth.....10% off at bakery & a freshly baked treat........ 647-436-2004Tori’s Bakeshop........................... 10%........2188 Queen St. E, ...................647-350-6500Vegan Danish Bakery 10% .............................7718 Yonge St., Thornhill....905-882-1331..............................................................................2nd location: 1312 Queen Street West
BOOKSTVA’s Resource Centre 10% on books & more...360 College St. Suite 301.. 416-544-9800
ENVIRONMENTAL SERVICESOff the Cuff Resale Designer Menswear 11%...5 Broadway Ave..................416-489-4248Urbane Cyclist 10% (parts & accessories)...............280 College St......416-979-9733
SHOPS AND PROFESSIONAL SERVICESBark and Meow ......5%...... 712 Bloor St W...............................................416-532-2275Cynthia S. McGiverin, RE/MAX Legacy Realty Inc. 5% .......HappilyEverAfterRealtors.comFabiola Miguel CH. HN., 10%............52 Village Centre Place, Suite 102, Mississauga Fidelity Internet Marketing 25%......www.fidelityinternetmarketing.ca....905-320-5382
Laugh Along Entertainment 10% .................. LaughAlong.com ...............416-694-6865Power By Design, Graphic & Web Design Services 20%. ...........www.powerbydesign.caRok Cork, rokcork.com..................15% with the code TVA15...............416-901-7507Tranquility Business Solutions10% .... 226-664-1541 .........tranquilitysolutions.netTristone Media Group 10% ................................................................ www.tristone.caWuxly 10%........................884 Queen St. W., Rear Unit X, ....................647-812-5479
COOKING, CHEFS, AND RAW CLASSESConscious Health - Nahid Ameen C.N.P 10%................ ayurvediccookingclass.comCruda Cafe Uncooking Classes 10% ............92 Front St E ....................905-447-6501Know Thy Food 10% .............................................. www.veggiecookingclasses.comMacrobiotics Plus 7% ................................................................................416-964-8885Shashi’s Ayurvedic Indian Cooking 10% ............... indiancooking.ca ........416-593-7546
NUTRITION & WELLNESS PROVIDERSCafé of Life Chiropractic & Wellness.. 15% (consultation only) 32 Berwick Ave.,
www.cafeoflifetoronto.com............................................................647-352-2233Conscious Health 10%.conscioushealth.net/[email protected] Massie, B.Sc., RHN.............10%(consultations)...............DeniseMassieRHN.caExercise Control Nutrition & Fitness15%.........................................cyranesse@aol.comHealthy U Turn- Maha Nasr, Registered Holistic Nutritionist 10% off consultations...
120 Eglinton Ave. E. www.healthyuturn.com ........................... 416-876-4634Otilia Kiss Coaching 10%...............www.otiliakiss.com.......................647-828-9709Pathways to Wholeness 15%.4150 Chesswood Dr..www.pathwaystowholeness.caPurium Health Products - 10 DAY Transformation Cleanse 15% (pick up only).........
.................................www.PuriumLifestyleClub.info.....................416-508-0212Purim Health Products (www.superfoodrevival.com/purium ): code REVIVAL, for
$50 or 25% discount whichever is greater on a $75 order.The Natural Path Clinic 10% (clinic services)..2 locations ...................416-782-8211The Vidya Centre For Yoga & Wellness 10%.238 Barrie St., Thornton..705-739-9642
MEAL DELIVERY AND ONLINE SHOPPINGUpbeet Foods........................ 15% (first week of deliveries, use code: TVAupbeet15)
.......................................................................................... www.upbeetfoods.comSavor Living: Code: TVA15 .............................................................................save 15%Yumi Organic............................................................................................................10%
MEDITATION & YOGAAhimsa Yoga Centre 5%..440 Bloor St. W..www.ahimsayoga.com...416-922-9642Ashtanga Yoga 10% (Excludes first month) 3215A Yonge St .............647-342-6550Snow Lion 10% ............................................708a Pape Ave ................416-461-1611The Vidya Centre For Yoga & Wellness 10%.238 Barrie St., Thornton..705-739-9642
RETREATS, VACATION SPOTS, AND B&BsMaple Ki Forest * Spirit Waters 5% ...............Tamworth, ON ..................mapleki.comSugar Ridge Retreat Centre 5% ...................Wyebridge, ON ............1-866-609-1793The Vidya Centre For Yoga & Wellness 10%.238 Barrie St., Thornton..705-739-9642
Discount List Toronto Veg Card holders get great savings when dining, shopping, or frequenting the following places. Changes are in green. For a full discount list, complete with descriptions, see veg.ca/discounts
Note: Please present a valid discount card when ordering. Discounts apply to vegetarian foods only, and may exclude specials and alcohol.
360 College Street, Suite 301, Toronto ON M5T 1S6