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A ‘meating’ of not-so like minds

02 January 2018 | Liz Bowen

Firstly, let me kick off this blog with a Happy New Year greeting. I hope it was a good one.

For many, the start of the New Year signals a number of changes, mainly in the name of adopting a healthier lifestyle. There’s only so much cheese you can eat over the festive period before even the most anti-vegetable crusaders are craving a carrot.

There are many trends one can adopt during January. Two that immediately spring to mind are Dry January, whereby people stop drinking alcohol for the month and of course, Veganuary, which does exactly as it says on the tin.

Veganism has become increasingly popular over the last few years. It’s a drastic change. Once adopted by only the most hard core, more and more people are now adopting the lifestyle for a number of reasons; from a growing consciousness of the world around them, to health and weight issues.

Whatever your reasons however, there’s no denying that veganism is a huge commitment. Vegans have a somewhat disadvantageous reputation. You may have heard it said that all vegans talk about is being vegan. But with an increase in followers, that is changing.

Nevertheless, it was shocking to read the story of chef, Laura Goodman, who sparked furious backlash after ‘spiking’ a group of vegan diners with non-vegan food.

Goodman, who is co-owner of Carlini restaurant in Shifnal, Shropshire, boasted in a Facebook group how a vegan had gone to bed following a meal at the restaurant, ‘still believing she’s a vegan’.

Nothing has been said as to what was used to ‘spike’ the diner’s meal but the post has, understandably, created quite the stir as people flock to the diner’s defence, calling Goodman’s actions ‘disgusting’ and ‘despicable’.

As we’ve stated many times on this blog, social media posts can have a huge impact on businesses. Yet rather than a review from a dissatisfied customer, this post from the chef and co-owner herself has done little to endear the business to the general public. It’s hard to see how the restaurant can restore its reputation from this blatant disregard of a customer’s beliefs.