Ben Cadby : The JOMAS Expedition 2012 – 2013
Local Chef and long time vegan, Ben Cadby, has been a familiar face in recent years at various West Gippsland eateries. After a time spent working in the UK he finally returned home to Gippsland and for the past few years he has shared his culinary talents catering for private functions and working at local venues including: the French Pear Cafe` (Drouin), Mangowood (Warragul) and 59 on Queen (Warragul).
On the 11th March 2012 he is embarking on a cycling trip around Australia which he has tagged the “Journey Of Mind And Spirit”, or The JOMAS Expedition. Ben will be travelling as a kindness ambassador, showing people all around the country that good health and physical stamina are just some of the benefits of the vegan lifestyle.
During his travels, while working his way around the country, he will be visiting schools and community groups, conducting cooking sessions in public places, and spreading the Good News about living a life committed to peace with all beings.
Ben’s Road Trip Diary:
Where is Ben now? Tasmania …
NEWS FROM THE ROAD:
Ben is still in Tasmania, but safely away from the bushfires. More details coming soon.
Ben is on the move again… we are eagerly awaiting news about his current location !!
Here is Ben holding a sweet little wombat friend in rural Tasmania. More news coming soon!
Ben says he is loving the local beaches and went to Cradle Mountain for his birthday.!!
Ben has had some interesting adventures in recent weeks : He has visited a local Primary School on Cape Barren Island to talk to the kids about his journey around Australia and his vegan lifestyle, and he has acted as a “life model” for a local art class!
Ben has made some new friends on Flinders Island and will spend the next 3 months working in the local area.
“Just arrived on Flinders Island”.
A beautiful sunrise at Bridport…
Here are some wonderful photos from Ben’s Tasmainan travels:
He says, “I am in Georgetown on the Tamar Valley. Heading to Bridport tomorrow.”
Above: Sunset at Georgetown
Above: Enjoying Cataract Gorge
Above: The Beach at Greens Bay
Ben left Port Sorell on Monday 16 April. He enjoyed picking apples and said he didn’t intend to stay in one place for so long but “met some truly amazing people there”. He is currently in Deloraine and is heading toward Exeter. He says “There are so many people travelling around and it is great getting to know them and their stories.” We look forward to more news from Ben very soon…
Ben is currently residing in Port Sorell, which he describes as a “lovely little beach town east of Devonport.” He says “I would love to thank everyone for the amazing kind words and support they have shown”. He promises to send more photos soon. Stay tuned!!
Ben is working long hours in an apple orchard, enjoying the beautiful scenery and the autumn weather.
Ben arrived in Devonport, Tasmania, Sunday 11 March (below) ready to begin his adventure !!
Ben was happy to report that there was a vegan option on the menu of the Spirit of Tasmania ferry :
He says they offered “Thai green curried market vegetables with fragrant jasmine coconut rice”.
THE ADVENTURE BEGINS….
Messages of support for Ben:
Ben, all the staff and customers from The French Pear Cafe Drouin wish you a wonderful trip, stay safe. We all look forward to the updates.
Jaime and the team
French Pear Cafe, Drouin
Ben, you are in our hearts as you set off on this courageous journey. We will all be thinking of you and filled with admiration for your courage and compassion. Have a great time and a safe journey and we look forward to seeing you back home.
Ben, what a great evening we had at Mangowood when you cooked a Moroccan Feast for the group. Thanks for all the amazing food. I look forward to hearing your news from the road. Travel safely and have a ball.
Ben, follow your heart, create life long memories, enjoy every single experience, change people’s lives with your incredible skills, encourage a different way of thinking about life, promote peace and kindness and most importantly don’t stop peddling!
Ben, all the best from me. It is one heck of a good cause, and do take care. Look forward to seeing you on your return.
Hi Ben, wishing you all the very best for a safe and rewarding journey.
Hi Ben, thinking about you lots! Keep up the good work, from all at Warragul Lean and Green.
An interview with Ben just before the trip began:
Q: Tell us about your journey to veganism:
BC: I stopped eating meat in my late teens after dating a girl who was herself a vegetarian. Her opinions on the subject made perfect sense to me. But having grown up on a dairy farm I naturally held the very firm view that all dairy products were good for you.
My years as a vegetarian then became part of my long transitional period towards veganism because I spent that time researching additional information about animals being used for food. Along the way I was influenced by certain people, and by videos and books, which altered my views on certain aspects of my way of life. I started questioning my beliefs, and that’s when real changes started occurring.
I went vegan in 2006. But it has been a great journey of discovering new food groups. I eat amazing food now and I aim to be about 80% raw because raw food gives the greatest health benefits. I strive to keep myself fit and healthy because I believe in leading by example, and when people can see how healthy we vegans are it can inspire them to eat more plant foods themselves.
Q: How did your farming family deal with your vegan lifestyle choice?
BC: My family took a long time to respect my decision to become vegan. I had been vegetarian for five years before becoming a full on vegan. My parents always believed that you needed meat for protein and dairy for strong bones – essentially, they believed that you needed animal products for your survival, so it was really hard to convince them otherwise.
I guess you have to do your research. You have to know where to find all the valuable and important vitamins and minerals in order to be healthy and strong. Once I could show my parents all of those aspects they became more helpful and supportive of my decision, and I think now my parents really respect the fact that I live with integrity, that I’m being true to myself, and am fully dedicated to my commitment of being a vegan. That is all that’s really important.
Q: Was there any pivotal moment that stands out over the years as being something that made a significant impact on you?
BC: While growing up on a dairy farm you get to see certain aspects of farm life that are very confronting, such as watching cows dying and watching newborn calves die, and that’s never a nice experience, but that can be considered a natural part of life when compared with what I had to confront as an adult…
During my training to become a chef our class had to do a course in “meat” products, and part of that education was to understand where meat comes from. We visited the local abattoir. What I witnessed there was horrific and most unnatural. There are really no words to explain what I saw, but from that moment on I decided to dedicate my life to animals and their protection.
Q: How has your lifestyle changed since becoming vegan?
BC: When becoming a vegan you obviously go through the process of removing from your lifestyle all products that are derived from animals, or that have been produced through processes of animal abuse. I mean, really, commercial production uses animals in just about everything! I don’t think it’s necessary at all, but that’s what society does. And yes, as vegans, we still have a negative impact on the planet, but it is minimal compared to the impact of someone who consumes meat and dairy and uses animal derived products.
Q: It sounds like you have a sharp awareness of your personal impact on the planet?
BC: I think it’s urgent that we each have an understanding of our individual impact. In this world, things are declining faster than people realise.
Q: I know you have been involved in animal advocacy in the past. Are you driven toward any particular form of activism?
I have been involved in distributing campaign materials in the past, but that was as a representative for a particular animal advocacy group. I now have much more significant plans in place that will see me carry out independent promotional activities on behalf of the animals. In terms of activism, I’m currently in preparation for a long distance cycling event that will raise awareness of animal cruelty and promote the healthy vegan lifestyle. I like the idea of a physical challenge to highlight the cause – particularly because as a vegan your health and stamina will also be in the spotlight, and that in itself is a positive thing.
Q: What do you hope to achieve by carrying out this bike ride around Australia?
BC: I hope that this trip around Australia will help to remind people how wonderful it is to be alive, and I hope this journey will encourage people everywhere to celebrate and appreciate all the beauty and happiness that life has to offer. I hope to be an example that living a life that is respectful to all beings is so heartwarming and so easy.
Ben, thank you so much for your time.
BC: Thank you so much for allowing me to put forward my thoughts on being a vegan. It’s been an inspiring pleasure.
- Vegan: 269
- Vegan World