‘It's not an easy word for French people to get used to. It's very difficult for them to give up on butter and eggs,’ he acknowledged, explaining that the idea of veganism is considered too ‘militant’ for many.”
@hpiirai@vegan
Thanks for sharing
I've tasted his these viennoiserie and they are good, not that I really remember the taste of the buttery ones.
He uses a self made margarine mostly made of coco butter (or at least thats what he says in the recipe book he published).
So in a way the farmer's point that it comes from afar is legit. We should find more local ingredients
But
without downplaying the difficult socio economic situation many animal farmers are in
coming from an animal farmer this argument is pretty osé :
Except if in the organic trade, a great part of the cow she exploits' feed comes from Brazil with devastating consequences there. I doubt the products that are made out of these cows' milk and bodies is sold within a 15 min bike range.
The conversation in France is hard because of the tradition, but this tradition is mostly a bourgeois culinary tradition coupled with traditions made up or blown out of proportion by the industry to sell surpluses (camembert and foie gras are one example of this). Part of the problem is the industry and the political class' will to use food as a patrimonial identity trait