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February 10, 2009 Hey, Sweetness!: Confessions of a Fair Trade Chocolatier 
Photos of Siue Moffat and truffles by Michele Poirer If you don't live in Toronto, prepare to be very jealous. In this interview we speak with Siue Moffat, of Lickin' the Beaters fame, who is an independent, vegan, socially and environmentally conscious chocolatier. Currently, Moffat lovingly handcrafts sixteen mind-blowing (taste-bud blowing?) truffle flavours to delight the palate as well as the eyes. From Dark Chipotle, Lemon Anise, Key Lime Marshmallow, Coffee Cinnamon Banana, Chocolate Mint, Banana Split, Solid Raspberry, and many more, Moffat combines the finest fair trade and organic ingredients to create a truly decadent experience. While the flavours range from comforting (e.g., Hazelnut or Mug of Cocoa) to playful and unexpected (e.g., Lavender Chestnut or Lemongrass Ginger), attention to detail remains a common feature to all of Siue's creations. Moffat, along with Ben Hackman from Toronto's Global Aware, join us in studio to sample some truffles, discuss the politics of fair trade, and talk shop about the finicky side of chocolatiering. Moffat's chocolates are currently available at Panacea, Global Aware, and Trash Palace. Her new book, Lickin' the Beaters 2: Vegan Chocolate and Candy, will be published shortly! News links:
Download mp3s of the interview: Tags: Cooking | Veg Businesses
January 27, 2009 Taking the Leap: Panacea and the Story Book Farm Primate Sanctuary 
Ken Bontius recently did an amazing thing: He quit his job as an engineer, and poured his savings into opening Panacea, a bright and airy vegan store in Toronto. Motivated by a desire to offer animal-free, eco-friendly, and socially-conscious products, Bontius draws on years of grassroots activism and a passion for research, the picky kind required to keep shelves stocked with items that meet the store's rigorous criteria. While some are flocking to the vegan marshmallow treats or sampling from the truffle case (featuring gorgeous fair trade and organic chocolates), others browse for household staples, such as pasta and laundry soap, and a dizzying array of other items. Stepping away from the shelves, people quickly discover local artists' work, sharp clothing and accessories, and animal rights info, all offered in a truly welcoming setting. Join us for a conversation with one of Toronto's most inspiring proprietors. Then, we have the honour of connecting with Sherri Delaney, founder of the Story Book Farm Primate Sanctuary. Moved by the plight of animals in labs and the Canadian exotic animal trade, Delaney created a safe place for exploited and unwanted nonhuman primates and other animals. In this poignant interview, she describes some of the personalities at Story Book Farm and the efforts to enrich the lives of these varied and emotionally-complex individuals. We learn about the significance of a purple purse, how a paper bag can make meals more exciting, and the grief of a Japanese macaque, among other stories. We also hear a day in the life of a busy sanctuary, and the underlying issues that make this remarkable sanctuary so necessary.
Download mp3s of the interview: Tags: Sanctuaries | Veg Businesses
August 26, 2008 Toronto’s Vegetarian Food Fair: A Delicious Celebration 
Get the scoop on the upcoming 24th Annual Vegetarian Food Fair happening on September 5, 6, and 7 in Toronto. In this interview, we are joined by the Toronto Vegetarian Association's (TVA) enthusiastic and very busy Food Fair Coordinator, Mishka Alarcon. Alarcon provides an overview of the Food Fair, highlights from the events' schedule, and tips for getting the most out of your experience. We also hear about some exciting new additions, and why the TVA decided to focus this year's Fair on environmental themes. So make sure to bring some re-usable containers and cutlery, a big appetite, and your curiosity! News links:
Download mp3s of the interview: Tags: Cooking | Veg Businesses
December 11, 2007 
Tune in for our weekly news segment, and a fun holiday program. We'll be talking to Marisa King, one of the founders of the vegan and environmentally-friendly company, Comondi. We'll discuss "green consumerism", the small-scale suppliers behind the products, negotiating economics and activism, and what King wishes she'd known years ago about running a business. She'll also be giving away some goodies to listeners during the live program. Ah, it's about the perks! If you've ever thought about starting your own company, or if you're shopping for some gifts you can feel good about, tune in as we delve into the people and materials that Comondi proudly features. News links:
Download mp3s of the interview: Tags: Veg Businesses
October 23, 2007 Sweet Satisfaction: Interview with Temptation Vegan Ice Cream’s Founders 
Ryan Howard and Dan Ziegler are two cherries on the top of a yummy vegan sundae. As founders of Temptation — Vegan Ice Cream, they're also great examples of people who put ethics before profit. For them, this means paying attention to the details, which includes using fair trade tea, chocolate, and coffee. It also means striving to use organic, non-GMO, and local ingredients, and actively making the ethical choices that other companies happily overlook. As veteran vegans, they're also 100% committed to doing right by animals; they produce their tantalizing range of ice cream flavours on dedicated vegan equipment. As they put it, "We live our word. We are not another dairy company trying to capitalize on the rising non-dairy market (i.e. Soy Delicious, Purely Decadent, Tofutti.) While we respect them, we continue to do things our way: as vegan as it gets with no compromise. We are dedicated to lessening the suffering of animals through simple consumer choices while upping the pleasures of living a compassionate lifestyle." What was that about pleasure? How about Peach Cobbler, Chocolate Chip Cookie Dough, Fair Trade Chocolate (has a nice ring to it, doesn't it?), and a bunch more. Or, maybe you're feeling seasonal. Why not try a Temptation Pumpkin Pie, made with pumpkin ice cream? Or some Temptation Soft Serve? Lest you think this interview will just be a forty-minute advertisement for Temptation, don't worry, we'll take our best shots at these guys. We promise. But seriously, we'll learn about how Temptation makes flavours creamy without cows, keeps a sticky hand in activism, and pacifies its unruly labour force with ice cream. (Just kidding!) We'll also go on an aural tour of Temptation factory, to discover how all that delicious stuff is actually made. Sounds tempting, doesn't it? News links:
Download mp3s of the interview: Tags: Veg Businesses
July 24, 2007 Hearth to Home: Elegant and Hearty Cuisine with Raisa Jari & Mitchell Cutler 
Get ready to salivate! On this program we connect with the folks from Hearth to Home, Raisa Jari and Mitchell Cutler. This culinary duo "prepares fresh organic vegan meals that feature elegant contemporary flavours as well as traditional favourites adapted to healthier plant-based versions. The meals are then delivered to Toronto homes each week." In 2005, Raisa and Mitch abandoned their former career paths to dedicate themselves full-time to their dream, and Hearth to Home is a testament to their success. In our interview, we talk about the food that inspires Mitch and Raisa, how to make your own vegan yogurt, getting the grill on vegan-style, and the sauces that make Raisa's French cuisine pop. On a loftier note, they share their passion for organics and the technical side of preparing vegan food that will satisfy an omnivore's (and vegan's!) palate. Karol and Lauren enjoy some of their wares in studio, including pesto stuffed tofu with tomato coulis and roasted red peppers, green bean toss, and barley and chives, all perfectly prepared. Reasonably-priced and nutritionally-balanced, Raisa and Mitch marry hearty and elegant food with the health benefits of a plant-based diet.
Download mp3s of the interview: Tags: Cooking | Veg Businesses
February 13, 2007 Kinks and Grooves: The Valentine’s Day Show 
Camilla Taylor Martinis, sex toys, and chocolate... these are just a few of the topics we dive into on our Valentine's Day show. First up, we reach Steve Fish, proprietor of Left Feet, which sells vegan fair trade shoes and other goodies. Steve tells us how Toronto folks can get their groove on every Saturday with Manatee Nights, at Fressen Restaurant. Great food and drink, combined with a warm atmosphere, these weekly events feature the eclectic tunes of the mighty Fish Bros. So come talk shop (or not), dance (if you like), and socialize with other veggie types in the Toronto community. Next, we chat with entrepreneur, Camilla Taylor, who both owns and designs bondage gear for VeganErotica.com. During our conversation, Camilla compares the properties of Lorica, the pleather she uses to craft her goods, to leather, and reflects on growing up in the most conservative town in the U.S. (it's a fact!), slaughterhouses, and the politics of BDSM from a vegan perspective, including her take on human sexuality. Then, the multi-talented artist discusses her upcoming art show, and elaborates on the layered responses to her beautiful and disturbing pieces. Lastly, Karol (our new tech) provides listeners with a taste of Friends of Animals' article, Fair Trade Chocolate: The Sweetest Direct Action You'll Ever Do, which discusses the relationships between multi-nationalism, child exploitation, slavery, and chocolate. Although we didn't get a chance to read the full story, if this issue is new to you, we hope you'll check out the piece in full to learn more about what's under that innocent candy wrapper. (There's a nice, big list of which companies find animal-free and fair trade chocolates at the end of the article.) Download mp3s of the interview: part 1 (3.63 MB) and part 2 (1.99 MB) Tags: Veg Businesses
September 5, 2006 Toronto’s Vegetarian Food Fair: The Largest Veggie Festival in North America 
From Sept 8 - Sept 10, an estimated 15,000 people will pass through the expansive grounds at Toronto's Harbourfront Centre for the 22nd Annual Vegetarian Food Fair. Over 100 exhibitors will share their knowledge and products with vegetarians and the veg-curious. Those interested in health, animal advocacy, and environmental issues will also enjoy a host of free events, including speakers and cooking classes. Of course, the food will be abundant, with a wide variety of affordable veggie treats available for all-day munching. The Fair provides a chance to connect with vegetarians, or rub elbows with favourite authors, not to mention an opportunity to celebrate the last bit of summer. In our interview, Michael Chambers brings us behind the scenes as the Toronto Vegetarian Association (TVA) gears up for the Fair, and shares some of the weekend's highlights. Download an mp3 of the interview (9.16 MB) Tags: Cooking | Veg Businesses
March 21, 2006 
© iStockphoto.com / Charlotte Moss Few issues within the animal movements garner as much controversy as vegan cats and dogs. For some, feeding animals a vegan diet is a natural extension of their guardians' ethics: in an attempt to live cruelty-free, refusing to throw money at the meat industry just makes sense. Supported by companies that claim that vegan cats can be healthy, inconvenience has become less of a barrier and more people are embracing the prepared wet food and kibble. Still, other vegans and animal advocates stand by the conventional perspective that cats are "obligate carnivores," and that feeding cats an exclusively vegan diet is irresponsible and cruel. In this hour, Animal Voices revisits the issue of vegan pet food, and explores the following questions: What scientific research exists that considers the long-term effects of veganism on companion animals, specifically cats? What do we know about the nutrition of the food exactly, and what do we know about the health of the animals who eat it? Do we have the right to enforce a potentially inadequate diet on our companions animals, any more than we have the right to domesticate, confine, and slaughter "food animals"? Does vegan food cause urinary crystals in male cats, or perhaps predispose them to other illnesses? To what extent does the pet food industry drive the meat industry, or is it simply a by-product of a larger problem? We will be joined by Dr. Andrew Knight (veterinarian), Eric Weisman (founder and CEO of Evolution Pet Food), Mirha-Soleil Ross (activist and guardian of many cats), and Adam Wilson (CEO of Downbound and a local distributor of veg pet food). This show is the first part of a new two-part series about vegan companion animals.
Download mp3s of the interview: Tags: Companion Animals | Veg Businesses
November 29, 2005 
It can be tempting to give a puppy for Christmas, patronize the local pet store or buy an animal online; it's easy to get lost in that adorable face and not ask questions about where the animal was bred. Too often, such animals have been born into cramped and unsanitary conditions where they suffer incredibly through disease and physical mutilation. Not only do these deplorable conditions affect the young, but the mothers are forced to produce pups repeatedly without reprieve. This morning we'll be talking with Adam Goldfarb, Issues Specialist with the Humane Society of the United States, about puppy mills (and bunny mills) and what needs to be done to stop them. At the end of the program, we'll hear from Marisa, an entrepreneur with the newly-launched online store "Comondi". Based out of Toronto, the store provides goods for those concerned with ethical labour conditions, environmental responsibility, and respect for animals. Download mp3s of the interview: part 1 (4.21 MB) and part 2 (1.67 MB) Tags: Companion Animals | Veg Businesses
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