The value(s) of veganism

November is World Vegan Month, an event celebrated worldwide to shine a light on what it means to be vegan.

The U.K.-based Vegan Society defines veganism as: “a philosophy and way of living which seeks to exclude — as far as is possible and practicable — all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of animals, humans and the environment.”

In other words, vegans are fully plant-powered.

While veganism was once considered an option from the fringes, it’s now much better recognized, discussed and practiced by old and young, famous and not.

The late primatologist and anthropologist Jane Goodall was a longtime vegan who helped normalize and encourage the lifestyle. While Loretta Swit may have been best known as Major Margaret Houlihan on the popular television series M*A*S*H, she was also a vegan and a champion of all animals.

Musicians Lenny Kravitz, Bryan Adams and Billie Eilish, and actors Pamela Anderson and Joaquin Phoenix are but a few on the long list of celebrities who use their platforms to speak up for animal rights. Veganism is growing in every field and profession, as is the curiosity about the lifestyle.

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Debbie Wall was once a hardcore meat eater. When she began taking pre-veterinary courses at the University of Manitoba, she met a calf who licked her face; she recalled thinking, “They’re just like a dog.”

“That was it,” Wall said.

Wall stopped eating meat in 1978 and lived as a vegetarian, dedicating much of her life to animal rights advocacy and the social justice movement. At age 60, she stopped consuming eggs and dairy and became vegan.

Wall, who will be 67 next month, has worked in veterinary clinics as an assistant, played drums in an all-girl punk band, competed in body-building competitions, donated blood 55 times and given countless hours to volunteer endeavours. Federally, she ran for the Animal Protection Party of Canada in the last two elections. At the provincial level, she’s a member of the Vegan Greens Caucus with the Green Party of Manitoba.

“I used to be able to out-pogo people half my age, now I can out-pogo people a third my age,” she chuckled, referring to the mosh-pit dance move involving high-energy bouncing up and down.

Wall fosters cats at home, and heads over to Animal Services for the doggie dates program. Bob and Russ, her nine-year-old rescued goldfish, are long-term roommates.

“We seem to be a very selfish species. Until something affects us directly we won’t take notice,” she said, concerned about the irreparable damage to the environment, species loss and the food system.

She’d like to see more education for the young, focused on kindness and compassion. Her advocacy promotes a sustainable system that helps farmers transition to plant-based food.

“Our society is steeped in violence. We eat it, we wear it, we use it in entertainment; we shouldn’t be surprised when it bubbles up and boils over. Violence against animals is very much linked to violence against humans,” she said, adding that atrocities against animals could end tomorrow if different choices were made.

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Jahzara MacDougall is a lifelong musician who plays cello and piano and loves all kinds of music. The 17-year-old student is also a lifelong vegan; she and her sister were raised vegan by their mother.

“It actually makes a lot of sense to me. It aligns with my values. It’s never been something that I’ve thought about changing,” MacDougall said.

Currently in Grade 12, MacDougall looks forward to attending university next year to study science and music. She’s thankful that, unlike some other young vegans, she’s never faced any bullying.

Her friends and aquaintances nowadays are open to veganism, but she remembers how, as a young child, she would feel left out at birthday parties when everyone was eating cake and she wasn’t. Her mother always talked with other parents, bought pizza and made cupcakes for her.

“When you’re a little kid, you just wanna fit in. That really made a difference,” she said about her mother’s gestures.

For MacDougall, all of the benefits of veganism outweigh any drawbacks.

“The fact that I’m not contributing to pain and suffering — being vegan reduces my carbon footprint. Being vegan is my best option.”

The family household is home to two Great Pyrenees and a cat.

“My mom is somewhat of an animal whisperer,” she said. “Pets, they’re like little humans.”

MacDougall wants people to know that veganism doesn’t mean missing out on anything, but is a door to a whole new world.

She loves cooking as a way to manage stress and make something she can share with her family, and notes that she’s learned to veganize numerous recipes.

At the end of the day, she feels good about living her vegan values:

“Kindness to animals, to self and others, sustainability of the planet, mindfulness of what we put in our body.”

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In his youth, retired City of Winnipeg transit operations manager Randy Tonnellier had an experience that would change his life.

“As a teenager, I visited a friend’s farm. They were egg producers. I walked through the facilities and couldn’t eat eggs after that. The conditions were horrific,” he recalled, adding that he knew in that moment that he didn’t want to have any part of the process.

“There’s an immense amount of suffering with animals raised in industrialized farming.”

Over time, he worked his way to cutting out all animal products from his diet. Tonnellier, who’s always had an affinity for rescue animals, shares a home with his partner, three cats and one dog.

The 61-year-old Winnipegger volunteers as board treasurer with the Animal Welfare Foundation of Canada, which supports animal welfare projects. He has volunteered with the Winnipeg Humane Society for more than 20 years in various capacities, and now focuses on farm animal welfare.

At home, he enjoys cooking with his partner and trying new recipes and flavours.

“One of the things that comes from being vegan is that there are so many amazing and wonderful things you can make,” he said, noting that he made a lentil walnut Wellington at a recent family gathering, which went over well with vegans and meat-eaters alike.

For those who worry about being dairy-free, Tonnellier says there are all kinds of plant-based alternatives. He makes and serves cashew cream on everything.

“It’s easy, fast to make, and a really tasty addition when you’ve cut cheese out of your life.”

He points out that the Canada Food Guide made significant changes in 2019, now emphasizing plant-based proteins and whole grains.

“More and more science is saying that, for human health, it is so important that we back off from animal products.”

fpcity@freepress.mb.ca