2019 - veganism becomes mainstream, even at Easter скачать в хорошем качестве

2019 - veganism becomes mainstream, even at Easter

(18 Apr 2019) +REPLAY W/UPDATED LEAD IN  + UK VEGANISM SOURCE: ASSOCIATED PRESS RESTRICTIONS: AP Clients Only LENGTH: 6:31 ASSOCIATED PRESS London, UK - 6 March 2019 1. Various of chef making vegan cheese using almonds and cashew milk in the wine and vegan cheese night at the Plant Academy 2. Vegan cheeses ASSOCIATED PRESS London, UK - 30 March 2019 3. Lauren Lovett teaching Plant Hub's Decadent Desserts workshop 4. SOUNDBITE (English) Lauren Lovett, Plant Hub co-founder and creator of the Plant Academy academy: "Like fermentation is a hot thing right now, like everyone kind of knows what it is. But, people still have that kind of barrier of 'I have no idea how to make kimchi, sauerkraut, kombucha' (a fizzy fermented tea). But, yeah what I'm noticing, especially with that, is that people dabble at home, but when it's something like that which is really simple, but does like a more of a kind of advanced technique, people really just need to see it once and then they do it." ASSOCIATED PRESS London, UK - 6 March 2019 5. Various of participants at the wine and vegan cheese night ASSOCIATED PRESS London, UK - 30 March 2019 6. SOUNDBITE (English) Lauren Lovett, Plant Hub co-founder and creator of the Plant Academy academy: "It's a tipping point. Yeah, if you go anywhere in England especially where I'm from in The Cotswolds, I can go to the village pub and there are loads of options on the menus. I think people have, like chefs have realised that it's necessary. We have so many more kind of  intolerances and things these days that vegan, gluten-free food hopefully is accessible to everyone, so I think people are picking up on the demand." 7. Various of customer eating in the cafe 8. Pan from shelf with containers of kombucha to people in the cafe 9. Various of Plant Hub co-founder and chef Antonio Alderuccio cooking in the kitchen 10. Plate of full cooked plant based breakfast 11. SOUNDBITE (English) Antonio Alderuccio, Plant Hub co-founder and chef: "We destroyed the wall in between professional side and customer because also after they eat our dinner they can also try to book a workshop with us and we can teach them how to make a dinner too. So we just tried to change the normal standard way in between, the relation between the customer and the restaurant". 12. People making cannabidiol (CBD slices) - a take on the millionaire shortbread - in the Decadent Desserts workshop. CBD is the non-psychoactive part of cannabis. The green CBD slice has a coconut caramel carob topping 13. SOUNDBITE (English) Charlie May, Decadent Desserts Workshop participant and chef: "I think it is massively changing. There's courses like this for example that you would never have had like even five years ago, becoming more accessible. But also not only courses but online, every other video I see, I know it's probably tailored to me on Instagram because of what I watch, but every other video I see is a recipe or a like a snippet of how to create something vegan." 14. Close of CBD shortbread 15. SOUNDBITE (English) Mica Vaipan, entrepreneur: "I've had over the last, particularly over the last 10 years, I've dealt with a lot of intolerances, I've dealt with inflammations, internal inflammations, fungal infections, just you name it. And increasingly, without even realising, I have moved towards a plant based diet." ASSOCIATED PRESS London, UK - 22 March 2019 16. Set up shot of Edward Bergen, Global Food & Drink Analyst for research firm Mintel 17. SOUNDBITE (English) Edward Bergen, Global Food & Drink Analyst, Mintel: ASSOCIATED PRESS London, UK - 30 March 2019 LEAD IN: STORYLINE: Find out more about AP Archive: http://www.aparchive.com/HowWeWork Twitter:   / ap_archive   Facebook:   / aparchives   ​​ Instagram:   / apnews   You can license this story through AP Archive: http://www.aparchive.com/metadata/you...