Grassroots campaign among the young
In Taiwan, members of the younger generation are using their own strengths to respond to the global vegan trend. A table overflows with a banquet of vegan dishes prepared by the hand of Chef Feng Pei-ge. “When I was at university, I simply wanted to take care of three daily meals that were cheap, simple, and healthy. But as things turned out, along the way I became a vegan.” After graduating with an MS from the Department of Food Science at National Pingtung University of Science and Technology, Feng worked in vegetarian restaurants for a few years. By virtue of self-study and food-related concepts acquired at university—and after repeated failures and experimentation—he gradually integrated his school learning with cooking ingredients.
“Foreign chefs tend to make good use of bitter, astringent and sour flavors. After careful study, I discovered that they use bitterness to bring out a food’s depth and to balance other flavors. They use astringency to endow certain ingredients, originally very satisfying and luxurious, with a sense of layered freshness.” Whenever he speaks of the art of cooking, Feng virtually radiates with delight, which leaves a deep impression on others. This is how he conveys his response to the vegan way of life.
In addition, a band of young people have penetrated to every corner of Taiwan, where they promote the concepts of veganism and of equal rights for animals. They include people like “Wusdom,” the Taiwan organizer of “30-Day Vegan,” who in his spare time uses his own money and efforts, and calls on like-minded volunteers to spread the word on the streets of Taipei, Taichung and Tainan; or Jessi Chang, consultant to National Taiwan University’s Animal Rights Club, and Dai Yu-sheng, a fresh graduate from National Taiwan Normal University, both of whom promote the vegan lifestyle via on-campus speeches, setting up stalls, food-sharing and other activities.
The selfless sacrifice of these young people, and their tenacious adherence to their ideals, also reflect the vitality of the new generation. As the world greets the vegan wave, fortunately Taiwan will not only be present—it also has the potential to serve as the leader of Asia’s green revolution.
Elbert Gu, who has traveled the world teaching oil painting and holding exhibitions, expounds upon the convenience of eating vegan in Taiwan.
Drawing upon her childhood memories, Michel Carson combines Italian spices and Taiwan’s year-round ingredients to make a vegan spaghetti sauce.
Whenever he speaks of the art of cooking, Feng Pei-ge virtually radiates with delight, which leaves a deep impression on others.
A band of young people have penetrated to Taiwan’s every nook and cranny, where they invest their own money and efforts into advocating veganism and animal rights.
A band of young people have penetrated to Taiwan’s every nook and cranny, where they invest their own money and efforts into advocating veganism and animal rights.