{"id":9266,"date":"2019-03-12T06:31:31","date_gmt":"2019-03-12T06:31:31","guid":{"rendered":"http:\/\/healthylivinglondon.com\/?p=9266"},"modified":"2019-03-13T10:15:38","modified_gmt":"2019-03-13T10:15:38","slug":"interview-sarah-bentley-made-in-hackney","status":"publish","type":"post","link":"https:\/\/healthylivinglondon.com\/hellofitty\/interview-sarah-bentley-made-in-hackney\/","title":{"rendered":"INTERVIEW \/\/ Sarah Bentley, Made in Hackney"},"content":{"rendered":"\n

When Eliza, my editor at Healthy Living London, suggested I reach out to Sarah Bentley for an interview on raising a plant-based family and her thoughts on the vegan movement more widely, I jumped at the chance. For those unfamiliar with Sarah\u2019s work, she is one of the co-founders and project directors of the first ever 100% plant-based, eco, community kitchen, <\/strong>Made in Hackney<\/strong><\/a>, a company whose aim is to help people live healthier, happier, more connected and environmentally sustainable lives. Through vegan cookery courses \u2013 which extend to growing, cooking, preserving and composting food produce \u2013 Made in Hackney works to make healthy, seasonal and sustainably produced food accessible and affordable. The team also aim to bring together and inspire communities and to give individuals the skills they need to help \u2018green the urban environment\u2019. <\/strong><\/p>\n\n\n\n

\"Sarah<\/figure>\n\n\n\n

Former journalist and university lecturer, Bentley, and co-founder, Joshana Lovage, established Made in Hackney in 2012. Since then, their work has brought them to the centre of London\u2019s organic, local, plant-based food movement.<\/p>\n\n\n\n

In her own words, she asserts that:  <\/p>\n\n\n\n

\u2018By working on re-localising food systems you’re having a positive impact on a huge range of issues \u2013 food poverty, inequality, climate change, reducing corporate control of our food, health and wellbeing \u2013 it’s a hugely inspiring and rewarding area to work in.\u2019<\/p><\/blockquote>\n\n\n\n

Sarah\u2019s work in this area is so inspiring and I was\nso interested to learn more about her shift in career, her motivations and\ninspirations, her decision to raise her son plant-based, and her thoughts on\nthe future of the company. <\/p>\n\n\n\n

What was the catalyst that motivated you to move away from journalism and lecturing and into environmental and ecological activism? Was there one particular conversation \/ book \/ documentary \/ experience that drove you in this direction?<\/strong><\/p>\n\n\n\n

A gradual and building desire to do something with a tangible impact as opposed to just writing about other people’s projects and actions. Also after 12 years of journalism I was ready for a new challenge. There wasn’t just one book or documentary [that motivated me] but many: Michael Pollen’s documentary, <\/a>Food Inc.<\/a><\/em>, the amazing film Symphony of the Soil<\/a>,<\/em> the Transition Town movement, learning about permaculture, signing up to the Growing Communities<\/a> veg bag scheme and getting heavily involved with that as a volunteer and then a grower.<\/p>\n\n\n\n

Did you eat a plant-based diet before this? <\/strong><\/p>\n\n\n\n

Yes I became vegetarian at age nine\nby my own volition. I was the only vegetarian in my family. I’d been thinking\nabout it since I was about eight and then I read an article in one of my mum\u2019s\nmagazines about the horrendous journey that animals make to the slaughter house\nand I cried and cried. I could not believe the adult world would let this\nhappen. I felt so let down and like I could no longer trust or take for granted\nthat the behaviour of the adults around me was always right or for the best. That\nmade for quite an opinionated young lady! I got into cooking delicious\nsuper healthy plant based meals when I was 23 (before that I was an unhealthy\nveggie and then vegan).<\/p>\n\n\n\n

How old is your son and how was your decision to raise him on a vegan\ndiet received by your friends and family? <\/strong><\/p>\n\n\n\n

My son, Rowan is four and a half. I\nwas always the veggie and then vegan one in my family and friendship groups so\nno one was surprised I was going to raise Rowan vegan. The occasional friend asked\nme if I was (which I thought was totally weird) and sounded slightly perturbed\nwhen they asked, but I think they knew they’d get such a fire brand response\nthey didn’t push it!<\/p>\n\n\n\n

Did you have any concerns about raising your son on a vegan diet?<\/strong><\/p>\n\n\n\n

A little, yes, because of the way\nkids can be picky and not eat all the things that you as an informed adult eat.\nI did a lot more research than I ever had for my diet and learnt about\nchallenging areas such as B12, K2 and Omega DHA and EPA, iron etc. and read a\nfew books and online and in the end I satisfied myself. <\/p>\n\n\n\n

I do occasionally allow Rowan to eat\neggs if they’re from much loved \u2018back garden\u2019 hens who are free to roam about\nand will be looked after and loved even after they stop laying eggs. I always\nask \u2018what happens to all your chicks\u2019 and \u2018what’s the retirement plan for your\nhens? If they stop laying do you kill them and eat them or do you keep loving\nthem and feeding them and allowing them to just be\u2019. It has to be the latter\nfor me to let Rowan eat those eggs. The only reason I do that is because since\nhe was two years old Rowan went a bit mono food and ate a lot less variety of\ningredients so the occasional egg from very happy ethical hens who are much\nloved I am OK with although I don’t like watching him eat them. <\/p>\n\n\n\n

Likewise when we travelled in remote\nparts of Morocco there really wasn’t much vegan food at all. I survived on\nrice, almonds and lentils but Rowan won’t eat lentils so I was relieved at that\npoint he could eat eggs from the local hens who roamed around the villages\nfreely and I knew his system would tolerate them as he has them very\noccasionally. <\/p>\n\n\n\n

I know quite a lot of vegan families \u2013\nincluding raw vegan chef Kate Magic \u2013 who sometimes let their kids eat eggs\nfrom back yard hens. But if your child eats a wide variety of foods you\nabsolutely do not need to eat eggs to be healthy if you don’t want them to do\nthis. I actually would rather he didn’t but I had to reflect on what my reasons\nwhere for this and whether the same applied in all situations. He would never\never eat eggs from the industrialised system. Such a horror. Chicks being\nthrown into grinders and all sorts. Horrendous.<\/p>\n\n\n\n

Is he aware that his diet is different to that of his peers and does he\nunderstand why this is?<\/strong><\/p>\n\n\n\n

He knows he’s vegan yes and is proud of this. Thankfully at his forest school nursery there are six other vegan children, which is amazing. Plus all his friends and families we have connected to are naturally very supportive of our diet choices and make an effort to explain it to their kids and cook for us. It’s very sweet and I really appreciate it. <\/p>\n\n\n\n

I think he understands why yes but only time will tell. He gets upset and cross when he see’s fish caught in nets in children\u2019s books and animals in cages in zoos and all that. We refer to farms in all the children\u2019s books and toys as animal sanctuaries and he knows on farms they usually only look after animals to then sell them or kill them. The nonsense bucolic idea of farms I was never going to let him buy into. <\/p>\n\n\n\n

\"Made<\/figure>\n\n\n\n

What are his favourite plant-based meals\/snacks?<\/strong><\/p>\n\n\n\n

Vegan sushi, he loves it. Homemade\nteriyaki tofu, homemade waffles, rainbow coloured homemade ice lollies, tahini\nchocolate hearts, homemade cheesy cashew kale crisps, cashew ice cream, all\nflavours of kombucha and crudit\u00e9s. He likes simple, uncomplicated food bless\nhim. <\/p>\n\n\n\n

Is there any advice that you would pass on to mothers thinking of\nraising their children on a plant-based diet?<\/strong><\/p>\n\n\n\n

Wow so much I could write a book on it.\nI would not know where to start here in just a few sentences. I guess learn\nsome basic nutrition and learn how to cook. These are essential skills to\nraising a healthy vegan child. <\/p>\n\n\n\n

Do any of your courses cover plant-based eating for babies and young\nchildren?<\/strong><\/p>\n\n\n\n

Our Cooking for Life<\/a> family classes cover plant-based eating for families specifically, but all the food is vegan and so suitable for vegan families and babies. We did a weaning workshop once and it was popular. <\/p>\n\n\n\n

How do you see the Made in Hackney project developing over the coming\nyears? Do you see this as a model for other plant-based community kitchens\naround London and eventually around the country more widely?<\/strong><\/p>\n\n\n\n

We actually work all over the capital\nalready so we take our programme and classes to different venues. Yes it could definitely\nbe rolled out nationally and we’re working on securing funding to offer a mentoring\nscheme to help other people get up and running. <\/p>\n\n\n\n

Have you found attitudes to plant-based cooking have shifted in recent\nyears with the growth of the vegan movement?<\/strong><\/p>\n\n\n\n

Yes massively \u2013 beyond my wildest\ndreams. It’s amazing. <\/p>\n\n\n\n

Is there one message that you would like your visitors to take away from\ntheir time at Made in Hackney? <\/strong><\/p>\n\n\n\n

Plant-based meals can be tasty,\nnutritious and fun to make. Even if you don’t go vegan, you can make these\nmeals a regular part of you and your family\u2019s diet. <\/p>\n\n\n\n

What is your favourite, or the most popular, recipe from your cookery\nschool?<\/strong><\/p>\n\n\n\n

Our sweet potato and plantain Caribbean\ncurry. Our chef Mark\nBreen made this for 200 people at our summer party last year with a team of\nabout 12 kitchen volunteers. It was intense! <\/p>\n\n\n\n

The recipe can be found here<\/a>. <\/p>\n\n\n\n

If you could direct readers towards a book, blog, documentary, podcast\nor TED talk to help shift their perspective on food and the environment what\nwould this be?<\/strong><\/p>\n\n\n\n

Earthling Eds instagram account<\/a>, the documentaries Cowspiracy<\/a><\/em> <\/a>and Earthlings<\/a><\/em> <\/a>(which is about factory farming and is disturbing viewing). Also Simon Amstell\u2019s film Carnage<\/a><\/em> <\/a>is amazing. <\/p>\n\n\n\n

In terms of a food hero though mine is Vandana Shiva<\/a>. She\u2019s a scientist and Indian agriculture activist. She’s incredible and definitely a big influence on my sustainable food journey. <\/p>\n\n\n\n

If you were to run a course tomorrow with your dream line-up of guests,\nwho would be there?<\/strong><\/p>\n\n\n\n

I’d love to have all the vegan neigh-sayers like Jeremy Clarkson and Piers Morgan so we could wow them with our good vibes and amazing food. It might not change their views on veganism overnight, but we’d be willing to give it a shot! Spending a few hours with them could be a bit painful, but we’re open to give it a try!!! <\/p>\n\n\n\n

You can find out more about Made in Hackney at madeinhackney.org <\/a> and on Instagram at @madeinhackney<\/a> You can follow Sarah Bentley on Instagram @bentley_sarah<\/a><\/p>\n\n\n\n

Lizzy is an editor and health and fitness writer. She grew up as a competitive swimmer and waterpolo player, trained as a lifeguard and swimming teacher. After moving to London she became a (mid-pack) runner and ran her first marathon in 2015. As a new mum she is currently working to see how compatible motherhood and marathon training really are! She is a vegan and is raising a plant-based baby girl.<\/em>
Read more from Lizzy at motherrunningvegan.com<\/a> and follow her on Instagram @Mother_Running_Vegan<\/a><\/em><\/h5>\n\n\n\n

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