Vegan Vienna – January 2015

I’ve decided to add a new regular feature to this Website. Each month, I’ll summarize upcoming vegan events in Vienna, Austria, in a short post at the beginning of each month.

All the events are also listed in the events calendar, where you’ll find more detailed information about each event.

January 2015:

Vegan Ball 2015: a formal ball, organized by the Vegan Society Austria: February 14, 2015, from 6:00 PM – 3:00 AM at Arcotel Kaiserwasser

Vegan Stammtisch (social & networking event), organized by the Vegan Society Austria: January 21, 2015, at the restaurant Harvest, at 7:00 PM

February 2015: Vegan Wine Tasting on February 6, 2015, at the restaurant Landia.

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German Edition: “The Vegan Tourist: Wien” coming soon

It’s a lot more work to translate “The Vegan Tourist: Vienna” into German than I thought it would be. I had hoped to publish the German version sometime at the end of November 2014,  but it will now be published at the end of January 2015.

I’m almost finished!

Amazingly, in the short period of time since the English edition was published (early November 2014), a new vegan shoe store opened its doors, and there are also two new vegan restaurants in Vienna, which will be included in the German edition. There are a few other changes as well (opening hours, etc.), so the guide book will be very much up-to-date.

You’ll find updates to the 1st edition of the English version of the book here.

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Updates to the First Edition of “The Vegan Tourist: Vienna” (English version)

I just posted the first updates to the 1st edition of The Vegan Tourist: Vienna in the Updates section on this website (English edition, printed version and Kindle eBook).

A few restaurants changed opening hours, but there are also two new restaurants and a new vegan shoes store in Vienna. Sadly, one restaurant closed its doors at the end of October 2014.

The updates will be included in the book’s 2nd edition.

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The Vegan Tourist: Vienna – Kindle edition



The English-language Kindle-eBook edition of The Vegan Tourist: Vienna is now available (November 20, 2014).

I’ve updated my original blog post about the publication of this book. Instead of adding additional lengthy blog entries about each new development (the German version will be released soon!), I’ll only write very short posts, and refer you to the original blog entry, which contains all relevant information about the book. I’ll update this entry frequently, so it’ll be always up-to-date.

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The Vegan Tourist: Vienna



It’s taken me a while, but I finally managed to publish my first book, a vegan restaurant guide to the city of Vienna, Austria. The English-language version of The Vegan Tourist: Vienna is now available on Amazon (,,,,, Books ordered through the site in the UK will be printed in the UK. Books ordered through the German site will be printed in Germany – and mailed without additional costs for postage.

The book will also be available worldwide through other resellers and bookstores.

If you like this book and want to buy it, consider ordering it through my eStore, which is made available to all authors who have self-published a book through “Create Space.” I’ll be able to give discounts for all orders through this eStore. If you comment on this post, I’ll give you a 20 % discount on the list price. (Say something nice, please…). Books ordered through this eStore are printed in the US and shipped from the US.

Please consider writing a review on Amazon, I’d appreciate your time and effort. I don’t intend to write any reviews myself (under a fake name, as so many authors do…), so I am dependent on real people writing real reviews. Thank you!

Amazon has already enabled their “Look Inside”-feature. This means that you are able to take a look inside the book, and see if you like it, before you decide to order it. 20% of the book’s pages will be made available, and chosen randomly by Amazon.

The Kindle version (also in English) is now available (November 20, 2014).

I am hard at work translating the book into German. The German version will be available at the end of November/beginning of December 2014. I’m also publishing a Kindle version of the German-language translation.

The list price for the English-language version in the US is $ 16.90, but book stores and resellers are free to set their own sales prices, and Amazon immediately discounted the book after I made it available, which I’m very excited about. They’re giving it a marketing push, which means they have faith that the book will sell. Two other retailers listed the book for sale just hours after I published it, which is also good news, and a great start for my first adventure in self-publishing. I am very pleased! List prices for the UK and continental Europe are £ 11.90 and € 14.90, respectively. The Kindle price (for both language versions) will be $9.90 and € 9.90 (for sales in Europe).

Product Details
Paperback: 150 pages
Publisher: CreateSpace Independent Publishing Platform; 1 edition (November 5, 2014)
Language: English
ISBN-10: 1502900092
ISBN-13: 978-1502900098
Product Dimensions: 5.1 x 0.3 x 7.8 inches
Shipping Weight: 7.8 ounces

The Vegan Tourist: Vienna is a guide book for vegan and vegetarian tourists to the city of Vienna, Austria. It is also a valuable resource for local vegans. The book provides information about vegetarian restaurants, vegan festivals and other events, and tells tourists how to connect with local vegans in Vienna. I also provide tips for tourists traveling with their dogs. Information about vegan drinks, sugar, bread, ice cream, mock meat/fish, and other products will assist vegans with their restaurant choices and shopping decisions. This book will help vegetarians and vegans from all over the world plan their visit to Vienna, and allow them to enjoy everything the city has to offer.

I am very excited about this book, it took me three years to research and write it. I hope you’ll like it.

Updated on November 20, 2014

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And Teddy Makes Three…

A year ago, I adopted a puppy from Paws Paleohora in Crete, who’s now one year old and still wants nothing more than to play all day.



Daisy gets to play with other dogs in the dog park every day, but clearly that’s not enough! So I decided to adopt another puppy from Paws Paleohora. This organisation does great work rescuing abandoned and stray dogs on the Greek island of Crete.

Daisy needed a friend to play with at home!







On August 25, 2014, Daisy and I waited patiently for the arrival of our new puppy.




6:30 PM: Phoebe – who I’ve renamed Teddy, because she reminds me of a Teddy Bear – arrives in Vienna, thirsty and hungry after a long flight.

According to the vet, she’s a “mixed breed.” Not sure which kinds, but I don’t care. She’s lovely and very shy in the beginning.




Getting to know each other…

Bedtime…still keeping the distance.





3:30 AM: Let’s Play!












6:00 AM: First walk on a leash. Daisy leads the way, and Teddy faithfully follows her.

They do like to eat, and pee and poop ( a lot), and they also sleep quite a bit. But mostly they just play…






…and play…



…and play…






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Market Research: What Vegetarians and Vegans Want (Part 6 – Reading Labels)

Note: All the market research articles are published in the category “What Vegans Want.”

In this article of my series on vegetarian and vegan market research I want to take you back to the year 1994. This was the year when I became aware that gelatine is an animal by-product. It is derived from collagen, a protein of various connective tissues in animals. It was also the year when I started to read labels and when I extended my boycott to processed foods.

From mid-1992 to mid-1993, I lived for a year as an Au Pair in Connecticut, where I spent all my free time at the movies. I remember buying massive amounts of Gummy Bears and other kinds of candy at the theater’s concession stand, many of which contained gelatine. I was blithely unaware of gelatine’s origins back then. More importantly, I had not yet begun to read labels.

copyright Margaret Norton/NBC

copyright Margaret Norton/NBC

All this changed when I moved to Los Angeles in the fall of 1994, where I’d enrolled in an MBA-programme at Woodbury University in Burbank, CA. The following year, I started an Internship at NBC Entertainment Press & Publicity in Burbank, CA, where I continued to work until my graduation in June 1996 and all through early 1997, when I decided to return to Austria.

At that point in my life I’d already progressed as a consumer: I bought organic dairy, eggs, yoghurt, and cheese – but not exclusively so. All that changed when I moved to California. I was unfamiliar with the food items at the supermarket, and therefore started to read labels straight away. I remember my shock when I read the ingredients list on a tub of yoghurt: it contained gelatine (and many more ingredients). Sometime before the fall of 1994 – when I started food shopping in Los Angeles – I had learned where gelatine came from and stopped buying it.

I read labels religiously during my time in California and stopped buying non-organic dairy, eggs, and cheese, and processed items that contained non-organic animal-derived ingredients. I was appalled and outright disgusted by what I read on many of the labels. Many of the ingredients on those labels where unrecognizable – and outright unpronounceable – to me. They did not exist in nature. I did not want to eat that kind of crap – which I simply didn’t consider “food.”

To this day, I read the labels of all new food items I buy, and occasionally re-read labels of items I have been buying for years. One never knows – the ingredients list might change. This is very time-consuming. As a result, I now buy very few processed foods, and cook most of my lunches & dinners from scratch. I only buy processed food items, if I recognize the ingredients and know where they come from.

My time in California marked another step in my evolution as a consumer. I made a decision to only buy organic dairy, eggs, and cheese (and not to buy gelatine) – and that decision now included processed foods.  I started to “make do without.”

I also bought more and more food at organic supermarkets, like Whole Foods, which in the mid-1990s already owned & operated several branches in the Los Angeles area. I had shopped at organic grocery stores in Vienna before I moved to Los Angeles, but the stores where all tiny compared to the Whole Foods markets, which were proper supermarkets. I could buy everything I needed there in organic quality, and I did: I now bought more and more organic fruits and vegetables, which had nothing to do with animal welfare reasons (my primary motivator for all shopping decisions). But I’d become aware of the issue of pesticides, and wanted to avoid them. In addition to animal welfare reasons, I now also cared about health issues. I rapidly evolved as a consumer.

What do my decisions at that time mean for vegetarian and vegan market researchers? When I started reading labels, all of a sudden literally thousands of food items ended up on my “boycott” list.

Also, when I started to shop more and more at organic supermarkets, and considerably less at the large well-known supermarket chains, many products stopped existing in my mind, as they were not available at Whole Foods supermarkets. I developed “tunnel vision,” only mentally registering those kinds of products that I would consider buying and which were available at organic supermarkets, and blocked out advertisement for products which didn’t meet my standards or which I didn’t see on the shelves at the supermarkets of my choice. I became immune to many food products which are advertised on television, in newspapers, and in magazines. I was well on my way of becoming a very selective consumer.

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Gasthaus Schillinger (Großmugl, Austria)

I finally made it to the vegan restaurant Schillinger last Sunday. The restaurant has a stellar reputation amongst vegans in Austria. I don’t think there’s a single vegan in the country who’s never heard of it. It is that famous.

So it was high time that I made the trek there myself. And it is quite a trek. Schillinger is located about an hour north of Vienna, in the county Lower Austria, in a tiny village called Großmugl. It is only accessible by car (there’s no train station in the village). As I don’t own a car, I never quite managed to make it all the way to Großmugl. But last Sunday I finally got my chance: a car, three people, and a motion-sick dog (who threw up thrice in the car during this trip) arrived at Schillinger at 4:30 PM in the afternoon – quite famished – and sampled the menu.

All the food at Schillinger is vegan, and there are many dishes to choose from. I am happy to report that the restaurant’s excellent reputation is justified.

Between the three of us, we shared two appetizers, a double-sized entree, and two desserts. I didn’t get to taste one of the appetizers, Frittatensuppe, but apparently it was very good (2.80 Euros including tax). Frittaten are crepes cut into small pieces, and Frittatensuppe is an Austrian specialty.

I ordered the fried (mock meat) “duck,” which was served hot. It was marinated in a soy & chilli sauce, and served with sweet peppers on a bed of salad. Very good! (4.90 Euros).



As an entree, the three of us shared the so-called “house plate,” meant for two people (24.00 Euros), which is basically a sampler of various mock meats with French fries, coleslaw, salad, and herb butter (all vegan, of course). The platter was so big, and there was so much food, even the three of us couldn’t quite finish it. It was delicious.

For dessert, we ordered panna cotta (with mango pulp, pistachios, and whipped cream (3.50 Euros), and tiramisu dumplings with strawberry pulp and a compote of peaches (4.50 Euros). I liked the tiramisu dumplings, but I loved the panna cotta.



All in all – food, plus three soft drinks, three glasses of wine, one double espresso -, we spent 55.10 Euros (including taxes), plus tips. The restaurant is so popular that guests kept showing up all through the afternoon to eat, and it started to really fill up when we left at about 6:30 PM. If you want to visit Schillinger – and you should – you absolutely have to send them an Email and make a reservation at least a week in advance.

The restaurant is currently owned by Karl “Charlie” Schillinger and his wife Irene. The restaurant first opened its doors in 1793 – that’s not a typo. Eight generations of “Schillinger” have continuously owned and managed the restaurant. The current owners decided to turn it into a vegan restaurant – due to huge demand. According to the information on their website, they first started cooking vegetarian dishes for friends, who told their friends about it, who spread the word even further, and so on. That’s why one of the best vegan restaurants in the country is located in a tiny village in Lower Austria. It’s a huge success story, and proof that there’s great demand for vegan restaurants everywhere.



Hauptstraße 46, 2002 Großmugl, Austria

Opening hours: Tuesdays, Wednesdays, Fridays & Saturdays: 9:00 AM – 1:00 AM; Thursdays 4:00 PM – 1:00 AM; Sundays 11:00 AM – 1:00 AM;

Reduced opening hours for the kitchen: Tuesdays, Wednesdays & Fridays: 12:00 noon – 2:00 PM and 6:00 PM – 11:00 PM; Thursdays 6:00 PM – 11:00 PM; Saturdays & Sundays: 12:00 noon – 11:00 PM

Phone: +43-(0)2268-6672

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Appaloosa Ranch (Dobruša, Slovenia)

AR-IMG_4895-300x200I was recently contacted by a reader from Slovenia, Dominique Artel, who asked if I could help promote her business, the Appaloosa Ranch. Dominique and her partner Andrej Zimic live at the ranch with their two children, two dogs, four cats, and seven horses. The parents and children are all vegans, and the Appaloosa Ranch is a vegan bed & breakfast.

I was a little hesitant at first, as I’ve never been to the Appaloosa Ranch myself, but there’s a lot of useful information on their website, there are many photos, and Dominique emailed me a lot of additional information – enough to convince me that their business should be supported. I am happy to help.

So here it is:

AR-herbstweidetag-300x179The Appaloosa Ranch is located in the small village of Dobruša, which belongs to the municipality of Vodice, about 15 km north of Ljubljana, Slovenia.

They have two rooms, for two people each. „The double-room is furnished with a double bed, a cupboard, a table with two chairs in an authentic ambience.“ If necessary, they can offer a baby crib. The second room is smaller and simply furnished, better suited for children or tourists who don’t mind more basic accommodation. There’s a bunk bed in the room. AR -April11-mit-Mutter-Spooky-300x200„The window offers a beautiful view of the horse pasture and the edge of the woods.“

There’s one bathroom for both rooms, accessible from the hall and next door to the guestrooms (shower, toilet and sink). „You will have access to a homelike saloon with a big cockle stove and a cosy couch. There is the possibility to play tabletop football too.“

Dominique and Andrej prepare a vegan breakfast for their guests. Among other things they offer „daily home-made fresh fullgrain spelt bread, green smoothies, fresh home-made spreads and jams, home-made sprouts and fresh organic vegetables from our garden.“AR-collage-vegan-food-300x300

They make their own ice cream, and you can also order vegan lunches or dinner. Most guests prefer to eat at a big table together with the family, but you can also enjoy your meals in a private atmosphere.

Dominique says that there are two vegan restaurants in Ljubljana (Loving Hut and Ajdova zrna), plus several vegetarian restaurants (Govinda’s, Falafel, Bistro Piknik).

The farmhouse is situated within six acreas of meadows and pastures (the hay is used to feed their horses), and they also own six acres of woods. The farmhouse is at least 200 years old. There’s WIFI, you can rent bikes, and your (well-behaved) dog is welcome at the farm, too, if you let them know in advance that you’re travelling with a dog.

AR -IMG_4127-300x225Of their seven horses, six belong to the Appaloosa breed. „The horses are living together in a group in a clean and adequate open stable and are very interested to get in contact with humans. With their interesting appearance they are a feast for the eyes. Any interest in the horses or some support from your side is very welcome. Possibilities for horseback riding are available.“

Check out their website (the “bed & breakfast” tab offers information in English) , and also their Facebook page. If you decideAR-eImpress-300x200 to vacation at the Appaloosa Ranch, I would appreciate your feedback for my readers – just leave a comment.

Good luck to Dominique, Andrej, and their family!

Contact information:
Dominique Artel & Andrej Zimic
Dobruša 3
1217 Vodice

: info(at)
+386 59 93 19 52
+386 41 91 55 57
+41 76 441 68 02

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Market Research: What Vegetarians and Vegans Want (Part 5 – Organic Shopping)

Note: All the market research articles are published in the category “What Vegans Want.”

I guess it’s clear to everyone by now that I didn’t manage to stick to my weekly Monday publishing schedule for the “market research: what vegetarians and vegans want”-series. What can I say? Life and (paying) work got in the way.

However, the prolonged break has helped me to restructure this series of articles. My original plan was to write about my evolution as a vegan consumer in a chronological manner. I now think it’s better to chronicle first my evolution as a consumer in regard to food shopping and restaurants, and then to describe other consumer decisions, for example in regard to clothes, cosmetics, shoes, etc. Needless to say, my evolution as a shopper wasn’t neat and orderly. Wearing fur was never an option; I was strictly opposed to animal research for cosmetics from a young age onwards, and joined the boycott against imported products from South Africa as a student in the late-1980s to fight apartheid. (No bananas for a year!). I was passionate about many causes, but I think I need a more structured approach to telling my evolution as a consumer, if I want market researchers to benefit from my experiences.

So today I’ll continue to describe my evolution from an ovo-lacto non-organic vegetarian to an organic vegan in terms of food.

In my last article I described the beginnings: shopping for organic eggs and milk at the supermarket and at health-food stores, but still buying non-organic eggs and milk, if the other kind wasn’t available. I also didn’t care, if processed foods contained non-organic milk and eggs, and if restaurants used non-organic milk and eggs when preparing my food.

What followed next? The opening of a small organic grocery store in 1986 by Josefine and Stefan Maran, two pioneers of the organic movement in Austria. Their store was just minutes away from where we lived in Vienna at the time, and my mother was one of their first customers. Organic food products became a household staple in our home. Organic brown rice, anyone? It took a while to figure out how to cook organic whole grains (no salt!).

In the summer of 1986, when I was 19 years old, I moved into my own apartment. For the first time in my life, I had to shop and cook my own food on a daily basis. I primarily cared about animal-derived products like milk, eggs, yoghurt, and cheese. Animal welfare issues were and still are my first concern. But I soon started to buy more and more other organic products as well: fruits and vegetables, grains and bread. Whenever more organic products became available, I bought them (mostly at small health-food stores). This evolution happened over the course of several years. There simply weren’t that many products on the market back then, and the organic movement was just getting started. In Austria, the introduction of the “Ja! Natürlich” brand in 1994 by the supermarket chain “Billa” gave the organic movement a huge boost.

The “Ja! Natürlich”-brand is a store-owned brand, and “Billa” is a supermarket chain, which has a huge market share in Austria. All of a sudden, consumers were able to shop for organic products at the supermarket, and didn’t have to search for them at small health food stores and farmers’ markets. It’s all about supply and demand really, and all of a sudden, organic products became widely available all over Austria. “Billa” continued to introduce more and more organic products, and today some 7.000 farmers supply products and ingredients for the “Ja! natürlich” brand, many of which are Austrian farmers. Today, some 20 % of all agricultural farmland in Austria is organically farmed – and “Billa’s” initiative has played a big part in this evolution. Most other supermarkets have since successfully introduced their own brands of organic food.

You’ll notice that this article (and the one before) concentrates on organic products, and not on vegan foods. I became an ovo-lacto vegetarian at age 15, and didn’t stop eating eggs until I was in my thirties. I drank milk until I became a vegan some three years ago.

For many years, my evolution as a vegetarian consisted of buying more and more organic products. I didn’t eat meat or fish, but wasn’t fully aware yet about factory farming issues. I knew little about the dismal conditions in which farm animals were kept. I didn’t know that male chickens were gassed or hacked to death (fully conscious) right after birth. Pre-Internet, information was hard to come by, so my evolution was gradual. However, I slowly became aware of a number of animal welfare issues related to farm animals and eventually reached a point where buying non-organic dairy, eggs, and cheese simply wasn’t an option anymore.

Here’s how I evolved as a food shopper:

First, I stopped buying non-organic milk and eggs at the supermarket. When the organic kind wasn’t available, I eventually made do without. As I absolutely need (need!) milk for my coffee, I made sure never (!) to run out of milk. I didn’t just put milk in the refrigerator, I kept some milk in the freezer as well.

As more organic food items became available (yoghurt, cheese), I bought those as well and made do without, if organic yoghurts and cheese were not available at the market.

“Making do without” organic dairy, eggs and cheese instead of buying substitute products was a huge step in my development as a vegan consumer. I eventually stopped buying non-organic dairy, eggs, and cheese. “Making do without” is a concept that market researchers and companies fear, because it means that one isn’t willing to sample new products anymore, if the preferred products aren’t available. Companies spend millions of dollars on advertising, trying to convince consumers to try out their products (old and new). But once a consumer makes a conscious decision about which kinds of products he is willing (or not willing) to buy, this consumer becomes immune to all advertising. The decision to “make do without” is  one of the most powerful decision a consumer can make – and it usually involves the decision to not buy a certain product.

Furthermore, once a consumer makes this decision about one product, chances are, he will make more “making do without” decision about other products soon afterwards. Once a consumer reaches this point where he makes conscious decisions about which kinds of products he is willing (or not willing) to buy, it becomes an automatic process. More and more products will eventually end up on the “not buying” and “making do without” lists.

Amazingly, my decision to only buy organic dairy, eggs, and cheese wasn’t solely due to animal welfare reasons, as I’ll describe in my next post. It happened in 1994 and coincided with an exciting time in my life: I moved to Los Angeles and enrolled in an MBA-programme at Woodbury University in Burbank, CA.

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