The father of the contemporary vegan movement, Donald Watson (1910–2005), and his compatriots recognized that the flesh-food industry and the egg and dairy-product industries were inextricably linked, because animals raised to produce eggs and milk were eventually slaughtered and eaten when they were no longer productive. These British vegans contended that the case against these industries rivaled the indictment of the meat industry, so the use of dairy products and eggs was no longer justifiable for ethical vegetarians. Their intent was to eliminate the exploitation of animals and to move closer to a truly humane society.
Skye talks to us about his journey to becoming vegan and shares how he became a vegan chef. We’ll also talk about his book, Crafting Seitan, which can help you break away from commercial mock meat products and learn to make your own delicious versions, complete with all the trimmings!