FEATURE: Wesley Thomas

My journey to becoming a vegan began in January 2015. I changed my diet because of constant warnings from my African elders and peers about the food industry and its links to the pharmaceutical industry. Scholar D. Llaila Afrika wrote a book about melanin, I highly suggest reading it as it teachers one how to protect and nourish it. Our bodies crave for foods with water, oxygen, and magnesium content like arugula, moringa powder, watermelon, swiss chard, cucumbers, etc. 

The transition to veganism was a struggle for me because of the constant lack of fresh organic produce available at times. I was in my last stretch of college my sophomore year so I had to eat what the cafe had provided. I became the salad bar fiend (lol). When I returned home in the summer, my lack of resources worsened. I had no way of attaining alkaline foods without money, so I started working to fuel my vegan diet, because my family was still buying junk food. "No" is like the word of the year when transitioning into a vegan lifestyle. 

My family consists of my mother, three older sisters, and an older brother. They were very surprised when I went vegan, but in a weirded out way. My friends were inspired through social media but weren't seriously considering changing their diets in real life, however, they're interested though which is cool.

I think more black people should go vegan because it would immensely help the earth, and weaken the pockets of those pushing death via our food into our communities. For those who think that eating earth foods is a "white person's" thing, study the history and culture of dark-skinned people. Peace. 

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Social Media:

Twitter: @wesowestpalm 

FEATURE: Narissa Johnson

My decision to become a vegan was immediate. I watched Earthlings and the desire to consume or wear anything from animals was gone. I was devastated once I learned how animals were being bred and housed in order to end up on someone's plate. I do not want to contribute to the success of the meat industry in any way.

After a few months of eating plant based meals, I noticed weight loss and increased amounts of energy. This was a great start for me and I was encouraged to further my research on the health benefits of veganism. The movie Forks Over Knives was a catalyst for the new quest I was embarking on. I learned so much about using food as "medicine". Following a plant based diet can improve the body in so many ways. High blood pressure and diabetes are two very serious health problems in the African American community. I believe a vegan lifestyle can greatly reduce the casualties that are related to diabetes and high blood pressure. 

My own experience with going vegan is the topic of many discussions among my friends and family. I don't mind answering questions (no matter how insulting some may be!) that people ask about my choice to be a vegan. To my surprise, many of my friends will even try my recipes! As a result of my lifestyle change, my entire household enjoys a meat free existence! The transition was a lot easier than I thought it would be. I am proud to lead by example for my three children. It has been two years since I have given up meat, and I will never go back to my former eating habits. I absolutely LOVE being a vegan!

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LINKS

Twitter: Mrs. Loc'd Vegan

FEATURE: Vegg'd Out Vegan Kitchen

Yourhighness Tafari and Erica Cobb

The Vegg'd Out Vegan Kitchen consist of Co-Owners, Yourhighness Tafari (Chef) and Erica Cobb (Pastry Chef), as well as Tikur Negus (Chef). 
They are an all vegan food catering service based out of Tampa, Florida. Enacted in March 2014, it spawned as an all delivery service with the primary objectives of providing cleaner eating at an affordable rate, and debunking the myth of vegan food being nasty. Fast forward to present day, and Vegg'd Out now provides free vegan food preparation classes, regularly participates in educationally oriented seminars, provides periodical catering to community driven events, and more. Co-Owners Yourhighness and Erica truly bring a family affair to this movement, as they are siblings. Their mission is to assist in the liberation of the Human Spirit by self-empowering those seeking to improve their quality of life, by the consumption choices they make. With a unique blend of substance and flare, Vegg'd Out truly possesses an unrivaled taste that is paramount in the battle against corporate greed. Here's a little more insight into exactly who and what they are, and what they represent.

Yourhighness Tafari

Yourhighness was born in Tampa, Florida and has been a vegan and Puritarian since 1998. The primary motivation behind this decision was that of Spiritual Purity, by way of his ancient heritage and culture. A natural freedom fighter, he uses food education as a means of challenging the human mind to seek out and discover what else in life the overall general public has been lied to about, in the name of selfish capital gain through exploitation. He is also the Chairman of the Us Community Committee. Us is a community organization with the purpose of addressing problems in the community in the name of improvements. They conduct a monthly town hall meeting style, open forum community live discussion show that addresses the issues that are proving to be detrimental in the survival and progression of our community the only way they know how to, by getting to the SOURCE of them. It's entitled: "SourceTalk Saturday", in which he serves as the host of the program. It is also live streamed online via Facebook Live, and Periscope for anyone in the world to see. 

Erica Cobb

As well, Erica Cobb was born in Tampa, Florida. She has been a vegan since 2000, and the decision to adopt this way of life was fueled primarily by the desire to live more righteously. Serving as Vegg'd Out's chief dessert creator, she is responsible for the shifting of thoughts when it comes to "vegan desserts are a little funny" and "can never be as good" as their polluted and poisoned counterparts. She also serves on the Us Community Committee.

Community involvement

Vegg'd Out actively participates in their community by way of food demonstrations, free vegan food preparation classes, organic farm volunteer work, and more. They conduct a monthly class entitled "Melodious Eats", in which they show those who are interested in improving their food choices but may not necessarily know exactly how to do so, by executing homespun recipes aimed to inspire one's own culinary ingenuity. They have also thrown their own vegan dessert fest entitled: "Bettersweetz", and will be conducting a food demonstration at the "2016 Florida Voices for Animals Tampa Bay Veg Fest", in which Yourhighness will be serving as a guest chef.

#CleanerEatin

"VO Choc chip cookie dough CupKakez" and "VO Raw Chlorophyll Taczz"

Their food combines substance and flare, utilizing all certified organic fruits, veggies, and herbs. Producing a taste that is unrivaled, accompanied by a psychological approach that allows one to take control of their own destiny by empowering themselves and their loved ones. Be on the lookout as they continue to push towards their goal of owning a food truck.

Links:

Vegg'd Out Vegan Kitchen:
www.Facebook.com/VeggdOutVegan
www.Instagram.com/VeggdOut
www.Pinterest.com/VeggdOut

Us Community Organization:
www.Facebook.com/UsCommunity6

2016 Tampa Bay Veg Fest:
www.tampabayvegfest.org/tampa_bay_veg_fest_cooking_demonstrations.html

FEATURE: Richard Bowie

Growing up in California’s Inland Empire—a less affluent county adjacent to Los Angeles and Orange County—veganism was something I’d never heard of. Instead, I was happily raised on mix of Happy Meals and sopa prepared by my Chicano family. 

Being mixed-race raised by a mono-racial family was tough, though. As a child all I wanted was to fit in with the white-passing Mexicans that raised me, to have straight hair I could spike up, to not be different. But thankfully, as a young adult I started dismantling my internalized prejudices and embraced what made me, me—queer, fat, mixed race, Mexican, Black, and Persian. This prompted me to examine issues of injustice, discrimination, racism, sexism, classism, hetero- and cis-sexism—all of which lay the groundwork for the understanding of my own speciesism. 

So in 2010, I followed through with my ethics and went vegan. 
I’d always been passionate about journalism, so as editor in chief of my university’s newspaper, I wrote Fat, Brown, and Vegan, a blog used to reach out to my predominantly Latino and Black community to shake the notion of veganism as solely for those upper class few with thin, white bodies. 

One pivotal point during my journey was when I realized my passion for animal rights had seriously waned. In these past few years, it seems that violence against Black and brown people has skyrocketed. Freddie Gray, Renisha McBride, Sandra Bland, Eric Harris, Rekia Boyd, John Crawford, Tamir Rice … news of each left me shook, angry, and hopeless. Online, I’d express my frustration at the wanton disregard for our lives, but would notice a serious lack of engagement on the matter from my non-Black vegan friends. Instead, all I saw were stories about dogs in locked cars and cute animal videos. The silence from a community meant to be about compassion, justice, and freedom from persecution, made me sick, and as a result I mentally disconnected from the vegan world for quite a time. 

Eventually though, I got the opportunity to work at VegNews Magazine, a vegan lifestyle publication recently named Niche Magazine of the Decade. I discovered VegNews when I first went vegan and had always wanted to be a part of it—to break the latest in news and products, learn about vegan places and personalities around the world, etc. I took the offer and through the magazine, was able to both reconnect with veganism and find a new purpose: to bolster POC representation in the ethical food movement. 

I’ve written VegNews’ first vegan Black History series, featured Black Vegans Rock, reported on intersectional vegan conferences, covered Dr. Breeze Harper’s nomination as a vice presidential candidate, and amplified the voices of queer vegans of color in response to the Orlando shooting. The positive responses to each has proven today’s audiences are ready for and craving more Black and brown vegan faces. 
Mainstream publications still have a ways to go when it comes to diversity and representation—my own included—but I’m energized, passionate, and ready to put in the work (alongside ventures like Black Vegans Rock) to have our voices heard.

FOLLOW RICHARD HERE:

twitter.com/bowieVN

instagram.com/ardalah

facebook.com/profile.php?id=100005365634857

FEATURE: The Anything Vegan Girls

Sisters Marji and Jasmine are chefs, certified nutritionists, food justice advocates and public speakers, affectionately known by their clients as the Anything Vegan Girls. The seeds to healthy eating were planted very early-on for these two sisters. 

Looking back on our childhoods, family reunions hold a special place in our heart. These were the times when our huge family would come from all over, celebrate family, laugh and cook amazingly delicious food. We eat southern-style soul food and Caribbean food because this is our heritage. Every meat from BBQ beef sausages to curry goat was served and at the time it all tasted great.

But as early as age 9 we recall noticing that most of our relatives suffered with diet-related illnesses like high-blood pressure, diabetes, and heart disease. We began to form a slight connection between the very food we loved eating and the adults around us with chronically low energy and illnesses.  Our family meant well with the food, but the results were literally killing them. One of the adults in our family however, seemed to stand out from the rest - our Uncle Judge.  He stood out because he was in his 50's with slightly salt & peppered hair and was full of energy and life, his skin glowed and he was in great shape so much so that he would play basketball with our teenage cousins. 

 The other really peculiar thing about Uncle Judge was that he had been vegetarian since he was 17. We remember him bringing his own healthy food to family gatherings and was so nice when we ran up to him asking what it was. He answered all of our curious little questions and never made us or our family feel bad for eating differently than he chose to eat.  He talked with us about how eating plant-based gave him health, energy, mental sharpness, and peace. He was non-judgmental, open and relaxed about his amazing way of living. This stayed with us, even into adulthood.

 We didn't know it then but Uncle Judge’s commitment to a plant based lifestyle and compassion towards us planted the seeds for us to become plant based chefs, certified nutritionists, and build our company Anything Vegan, where we help people eat healthy and transition to a plant based lifestyle.

The Journey Continues...

 In 2010, Jasmine had been vegan for many years by then and Marji  was still transitioning into a plant-based lifestyle, but also learned how to make delicious vegan meals.  They decided to throw a dinner party where half the guests were animal-based eaters and the other half were vegan or vegetarian. Animal-based eaters were anxious about being at a party with no meat, thinking it would just be a bowl of lettuce. Understanding their misconceptions about plant-based eating, the sisters agreed to have meat as they requested and ordered animal-based dishes and made the vegan version of every single dish. The guests went back for 2nd and 3rd helpings, and all the plant-based dishes were all gone. It was only then the hosts revealed to their meat-eating friends that they were eating vegan versions, not just duplicate pans of food.

One guest, a fellow attorney and co-worker of Marji's  who ironically spent the entire evening talking about how she must have her meat and potatoes, and how “it just isn’t a meal without meat”, was on her next of many plates of the plant-based food. She couldn’t believe she was eating vegan, because the food was so delicious. She actually went through their garbage can to see what they used, read ingredients, and couldn’t wait to learn more about eating plant-based.

Like Uncle Judge, the sisters Marji and Jasmine created a safe place at the party, opening up a dialogue about the benefits of plant-based eating.  Many of the guests wanted to learn about the benefits of plant-based eating, get cooking lessons, guidance and support. And when  they asked how was it possible to make such delicious plant-based foods they told the guests... “Anything You Can Make, I Can Make Vegan”. This sparked the beginning of their company Anything Vegan.

Check Out Anything Vegan on Social Media

eat@anythingvegan.com

www.facebook.com/anythingvegan

www.twitter.com/AnythingVegan

https://www.instagram.com/anythingvegannetwork/

www.anythingvegan.com

FEATURE: Gabby Brielle

Lately, I've been remembering old questions from my childhood: why we eat some animals and not others, if the food we eat makes us sick, and if the animals care or feel pain when they're killed. As I got older, I was intrigued by things vegetarians and vegans would say, saw the intense "behind the scenes" videos of fast food places. I did more research on nutrition and the treatment of the meat, animal rights, etc. I felt like by around year 2024, I would be vegan. Then, in 2014, my dad died after a 2 year fight against cancer. Around the time he was diagnosed, I was learning more, and I realized that there is a difference between vegans and non-vegans in diagnostic statistics for common diseases. I started internalizing my thoughts and spiritual beliefs, realizing how connected we are to Earth's nature, the universe, and one another. 

Plenty of the meat and dairy that is produced goes bad or is thrown away while people are starving, not to mention the resources that are used that contributes to environmental problems that are easy for some people to ignore now, but will have detrimental consequences in the future caused by our decisions.

I realized a better way for ME to live, and I took the opportunity to enroll in a free vegan workshop. It normalized the idea, gave me more vegan friends, shed more light on the the harm to both animals and the planet that the meat/dairy industry causes, and then took me to an animal sanctuary where I met actual rescue animals from farms. 

I'm a spiritual person, and I got the messages I needed from the Holy one I pray to and connect with, and I know that I don't need something that craves relationship, just like me, to be bred, tortured, and killed before its time, to THEN be altered and modified (with all of its terrorized, sad energy still in place) in order for me to live happily, healthily, and enjoy meals.  It only took that day for my diet to shift from limited meat and non-dairy milk to no meat and no dairy. I'm loving it!

What I give to the world and to my God will be given back to me one way or another. I did my research, made my observations, and had my personal experiences. This is for me, and I encourage everyone to ignore the myths and stigmas and honestly explore the option to see if it's best for them as well. Believing that something like this shouldn't even be an option for you is evidence that you have been well-conditioned into thinking one way, probably to make someone else money, who also wants to make someone else money, and so on...and that someone else is not you. 

Veganism isn't just for the privileged white folk, and diabetes and high blood pressure are not just hereditary destinies for black families. Don't believe the hype. Knowledge is power and purpose is key! 

Social media pages:

Instagram: Instagram.com/iamgabbybrielle

Twitter: Twitter.com/iamgabbybrielle

Facebook: Facebook.com/iamgabbybrielle

Tumblr: iamgabbybrielle.tumblr.com

FEATURE: Janyce Denise Glasper (Afro Vegan Chick)

For almost four years, AfroVeganChick, a 2012 New Year's Resolution project gone sweetly right, has focused on a plant based lifestyle which features recipes, product reviews, and eating-out vegan travels. Natural hair journey is a major factor as well. I have shared my natural hair progress, important lessons discovered along the way, and natural hair inspiration pics/fashions from various sources such as Essence Magazine, natural hair pinterest accounts, and more. 

Vegan, cruelty free black owned beauty products and my own personal recipes for my hair, face, and body are also featured on the site and are very important. It's imperative that black people know the ingredients in their food and beauty supplies. They have to know why it's in there.

Supporting black business owners- especially natural sisters holding the greatest source of fruitful expertise-- can really shape our culture which is the fabric of our existence. If their businesses grow and flourish, so do we. 

AfroVeganChick includes highlighting black artists too. As a visual person, having received my BFA in drawing and working on my master's in painting, I realized that I must bridge my vegan pursuits with my art and my artist ardor. It's a tough battle because this isn't necessarily a vegan issue, but more so a focus on blackness and how other artists are centering blackness in their work. I discuss my studio practice and the work of others, unleashing to readers a creative awareness outside of the kitchen. Black artists exist and they're making beautiful work that must be seen and experienced. I write about veganism and art. Both fill my heart and give me reason every day to type,photograph, and document. 

I selected pieces that reflect the joy of cooking and the thrall of making art and seeing it in live performance and visual. 

Links to Janyce's Work

http://www.afroveganchick.com/2015/08/the-emancipation-of-ms-lovely-is.html
http://www.afroveganchick.com/2015/07/delicious-hot-carrot-dogs.html
http://www.afroveganchick.com/2015/07/the-blm-project.html
http://www.afroveganchick.com/2015/12/pensive-intimacy-fills-impermeable-void.html

FEATURE: Dia Hancock

I became vegetarian the second semester of my freshman year in college. It was initially for weight loss, health, and wellness. I did more reading and research and determined that I was also vegetarian for the animals. Deciding to change over from being vegetarian to a fully vegan lifestyle was something that I wanted to do for a few years before I actually committed to it. All I could think was: I can’t live without cheese.  It took a moment for me to come to the conclusion that there are other living beings that don’t live healthy normal happy lives because I can’t live without cheese.  Babies are being torn away from their mothers because I can’t live without cheese.  Over the last five years I’ve definitely learned to live without it and I’m happier and healthier because of it.

My journey in veganism has been an amazing experience. I’ve learned a lot about myself and the world around me. Knowing that I’m not contributing to the suffering of other animals and the steady destruction of our environment gives me a bit of peace. When people ask if being vegan is hard, I always say no. It just takes a bit of thoughtfulness, patience, and compassion.

I’ve made it my personal mission to plant the seeds of veganism among friends and family. I don’t preach but I encourage. I’m always happy to share my breakfast, lunch, dinner, and miscellaneous snacks with whoever will eat them. I like to let them know that cruelty-free food can taste good too. Since, in my opinion, veganism is a lifestyle and not just a diet I also like to let people know they can look good while they eat good and still be cruelty-free.

links

Instagram: @werealcool

Twitter: @neptunevegas

Facebook: www.facebook.com/KaleVonCelery

LinkedIn: www.linkedin.com/in/diahancock