Synopses & Reviews
Featuring the wide variety of vegan food prepared on the ships of the Sea Shepherd Conservation Society, this goal-oriented cookbook shows how to make delicious meals while engaged in activism. From Italian and Spanish dishes to French, Asian, and more, the recipes are not only great tasting but also driven and inspired by living compassionately. In addition to the conscientious and scrumptious food, the book also provides information about current vegan activist campaigns going on around the world.
Review
“Not everybody can get on a ship for months on end and fight whaling fleets in the Southern Ocean like Raffa and the Sea Shepherds do, but you don't have to go to Antarctica to make a difference in this world. Adopting a vegan or vegetarian diet means you can save just as many animals, if not more, by the choices you make three times a day. Raffa's recipes make being vegan easy. They are healthy, nutritious and tasty.” Joanne Brookfield, Fairfax Media
Review
“Offers incredible examples of people who have maintained their commitment to veganism even in light of seemingly impossible conditions. If you want incredible recipes, inspirational stories, and new ideas on the vegan way of life, this book is essential.” Greg Bennick, professional speaker, humanitarian, and vegan activist, producer, and writer
Synopsis
Think Eat Act is a cookbook featuring the vegan food prepared on the Sea Shepherd ships' anti-whaling campaigns. Inspired by the Sea Shepherd's goal of protecting the animals that are victims of human cruelty, author and onboard chef Raffaella Tolicetti uses delicious vegan food to show readers that every action has a consequence, and that you can live both well and compassionately, even while facing the challenges of being an activist living on a ship. The recipes are mixed in with information about vegan nutrition and ocean activism and interviews about being on the front lines of animal defense, getting vegan food in prison, and more
About the Author
Raffaella Tolicetti has been chief cook on board three different ships for the Sea Shepherd Conservation Society: the Steve Irwin, the Bob Barker, and now the Sam Simon. She has participated in several antiwhaling campaigns and one bluefin tuna defense campaign.