The Tampa Vegan Bake Sale unites sweets, vinyl and animal lovers later this month.

Vegan-friendly toasted coconut chocolate chip cookies, anyone?Veganbaking.net via Wikimedia Commons

Later this month, the Tampa Vegan Bake Sale unites sweets, vinyl and animal lovers for a seventh year.The baked goods showcase, held annually in conjunction with the Record Store Day celebration at Tampa's Mojo Books & Records, kicks off at 8 a.m. April 22.

In addition to live music and rare vinyl, the crowd has the opportunity to score homemade vegan-friendly treats while raising money for the care of homeless and feral cats and kittens.

Those who plan to bring a baked good to share should RSVP and indicate what they're contributing. Donated treats, which must be vegan, can't feature any animal products, including milk, eggs, honey, whey, gelatin, butter or non-vegan margarine, among other ingredients.

Organizers are also looking for people to help spread the word, plus make monetary donations to offset the cost of baking supplies.

Check out a short video, posted byAnimal Advocacy of Tampa Bay,from last year's Tampa Vegan Bake Salebelow.

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The V Word: Down vegan desserts while raising money for felines in need - Creative Loafing Tampa

Virginia Tech has one of the best dining programs in the country, according to The Princeton Review but thats not surprising for anyone who eats at the dining hall on a regular basis.

There are many options that the dining halls have to offer but how easy is it to find options that are suitable for a vegan or vegetarian diet? Im not a vegan or a vegetarian myself, but I swapped out eating my normal pizza, chicken fingers or sandwich at the dining halls for a few days to see how easy it would be to find vegan options to eat for three meals a day.

So, how did eating vegan and/or vegetarian on campus go? It was difficult.

Owens

I went to Owens for lunch one day to find that there were not many options there for a vegan to eat.

If you are a vegetarian, the Farm and Fields veggie burger is a good option at Owens, but the bun is made with milk. If vegans want to eat the veggie burger, they can ask for it without the bun and toppings.

Lotsa Pasta has gluten-free pasta made with soy that is a healthier choice for vegans and vegetarians as opposed to regular pasta and, of course, there is white rice, steamed broccoli or a salad at the Carvery. The choices for vegans were pretty limited here at Owens, and they are certainly not the most exciting foods that vegans want to eat on a daily basis.

I was disappointed to see that there were not any soy patties or dishes made with tofu at any of the nine stations in Owens.

Squires

I went over to Squires to see if APB had better options, but still not much luck.

Some soups at ABP in Squires are vegan friendly, including the 12 veggie and the vegetarian chili. There are many vegetarian options at ABP, but it is mostly carb-based items such as breads, bagels and pastries.

D2

D2 has a vegetarian station that serves veggie nuggets, but unfortunately they have eggs in them so they are not an option for vegans.

Pan Asia serves an asian vegetable stir fry that is made with soy, which is suitable for vegans, but there are not many other options at the all-you-can-eat dining hall.

The interior of D2 on Virginia Tech campus, Sept. 20, 2016.

West End

Vegans and vegetarians can eat at the salad bar in West End, but not much else fits within the limits of their diets.

The veggie burger bun does not contain milk, but if vegans want to be safe, they can request a lettuce wrap instead of the whole wheat bun option or vegetarians can order a grilled cheese at the sandwich shop next to Wrap World.

Turner

Most bagels at Bruegger's are vegan, and students can get them topped with hummus, peanut butter or jelly.

Students can also purchase salads and then go down the stairs to Fire Grill to purchase some oven-roasted potatoes as a side.

Front entrance to Lavery Hall on Sept. 20, 2016.

Still, I was finding very few options to fill my empty stomach on a vegan diet.

I found that our dining halls are much more vegetarian friendly than vegan friendly but still not as much as they should be.

Having more vegan options in the dining halls would help out many students who eat vegan diets. According to The Guardian, plant-based diets are becoming more common among young people.

Emily Baklajian is a sophomore who has been maintaining a vegan diet for six years.

Last year I really didnt use my meal plan at all because there were not many options for me, Baklajian said. I would mostly buy food from Kroger and make meals in my room. If I would eat on campus, it would normally be a salad from Turner with tofu.

I was finding most of the pre-made foods at dining halls were not vegan friendly. Most of the options I had were to make my own meals, salads, some grab-and-go items or fruit.

As healthy as students want to sound, eating salads every day is not fun for anyone.

When trying to find vegan options, I mostly ate salads because I could not find much else that I thought would be filling enough. As healthy as students want to sound, eating salads every day is not fun for anyone.

Adding in meals like cooked or roasted vegetables, and more grains like quinoa, beans, barley and lentils would be better for vegan eaters, Baklajian said.

Dining services offers hundreds of options for our meals, why cant more of those hundreds of options be vegan friendly?

If students wish to look up the nutritional information for dining hall foods, they can access the information on the dining service website.

Excerpt from:

Vegan options difficult to come by in dining halls - Virginia Tech Collegiate Times

Youre going to be eating outsiders soon, if you arent already.Wildlife biologists and conservationists have added one more weapon to their arsenal against invasive species: eating them.In New England, several chefs have responded to the invasion of the green craba tenacious little crustacean that has harmed Massachusetts soft-shell crab industry, Maines clam flats, and scallop populations throughout the New England coastlinebyturning the invader into a menu item. Because demand for the green crab is not huge in New England yet, its a comparatively cheap seafood; the only hang-up right now is figuring out the crabs molting cycle so they can be sold as soft-shell delicacies. Then, the soft shell green crab will be less labor-intensive to prepare, thus raising its desirability in restaurants, which raises demand, which raises a fishing concerns incentive to go out there and denude a local waterway of the invasive species.

The green crab isnt the first species to be forked out of its adoptive home. The Asian carpa catchall term for four different species,bighead carp, black carp, grass carp and silver carphas been creeping up the Mississippi for years, sucking up 40 percent of its weight in plankton daily. That wouldnt be so alarming if they didnt grow to 80-100 pounds apiece, and if the females of the species didnt produce an estimated two million eggs in her lifetime. In 2006, NPR reported oncommercial fishermen beginning to catch the Asian carp; while the price the fish commanded was cheap, their sheer quantity quickly made for a profit based on volume. Eight years later, theHuffington Postpleadedreaders to ignore the off-putting name and just eat the Kentucky whitefish already, pointing out that invasive carpwon out over catfish in a blind taste testconducted among Missourians. More lucky Missourians onlyconfirmed the superiority of the Asian carpin asecondblind taste test when the invader was stacked against tilapia and catfish.

So, some rebranding of the Asian carpperhaps the Missouri Supreme-o-Filet?might be in order if its going to gain mainstream appeal. In the mean time, hunters and gatherers are also aiming at feral pigsTexas has nearly three million of the critters running wild, racking up approximately $52 million in damage to Texan agriculture annually. Bullfrogs are a problem that some chefs are solving with a frog leg entree, and if you readthe recentOutsidemagazine article on cane toads invasion of Florida, perhaps you can derive some comfort from the knowledge that island culture research professor Phillip Hayward thinkscane toad burgerscould be a delicious solution to that problem.

Another bonus: Removing an invasive species corpse guarantees thatother invaders wont use it as a food sourcein between their forays into eating the natives into extinction.

So what?Invasive species cost the U.S.an estimated $120 billion annually in damages, and thats just the stuff we can measure, like crop damage from hogs and repairing pipes clogged by zebra mussels. The incalculable damagelosses of native plants and animals, for exampleis widespread, too. A market-driven solution for eradicating these species actually provides people with an incentive to get rid of the animals.

As a bonus, it also provides food-related businesses with a hedge against climate change. Temperature shifts have already affected seafood offerings across the United States, withCalifornia salmon season being shortenedthanks to the drought of 2011-2016 whilethe lobster population in Maine explodedthanks to warmer waters (among other factors). As changing climates alter the ranges for different species, peoples menus and palates will shift along with them. Todays invasive species could be tomorrows heritage menu staple.

Who cares?People who fish for a living, from the folks who take recreational fishers out to catch a chinook salmon all the way up to commercial fishers. Theyve got a vested interest in identifying and serving specific customers, and if those customers become amenable to eating invasive species, its a whole new market opportunity. Dont underestimate the hunting market, tooHawaii is just one state wherepig hunting expeditions are a business.

Restauranteurs can also grab a stake in the eat an invader, save an ecosystem play. Theres already a proven market of eaters who like the idea that their dietary choices reflect a wider set of valueswitness the rise of menus where the origin of every ingredient is now part of a narrative saga on an entree list where once linguine alle vongole would have sufficed. Reassuring diners that their appetizer is helping save a native species by taking out the competition (with a lemon aioli) will be a persuasive selling point.

Any enterprising food writers, bloggers or cookbook writers should be watching with keen interest to see if this is a specific eco-chic food niche to exploit. There are also ripe opportunities to team up with a parks department or outdoors outfitter to offer expeditions wherein people hunt, cook and eat invasive species. Ifforagers can turn their hobby into a cookbook industry, so can invasive species chefs.

Truly, pest control has never been so delicious.

Want more? Theres a whole archive of So What, Who Cares? newsletters at tinyletter.com/lschmeiser. In addition to the news analysis, there are also fun pop culture recommendations.

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Invasive Eating Is the New Vegan - Observer

Vegans rejoice! At least vegans into cream liqueur. Baileys has taken the cream out of Irish cream and replaced it with dairy-free and gluten-free almond milk. Their latest Almande Almondmilk Liqueur works for sufferers of dietary issues or those who want to be a walking contradiction by making "healthier alcohol choices."

"We are excited to welcome spring with Baileys Almande, which offers the same quality and delicious flavor that people love about Baileys, but now in a dairy-free, gluten-free, and vegan option that we know many are thrilled to enjoy," said Alex Tomlin, senior vice president of Scotch Whisky and Reserve Brands at Diageo North America, in a statement.

According to Baileys' website, the concoction is blended with "sweet almond oil and almond essence, cane sugar and purified water with a touch of real vanilla." While this immediately sounds like it'd be amaretto's new BFF, the company recommends mixing it with simple coconut water and ice for a refreshing warm weather cocktail. (We're thinking a Mudslide or spiked iced coffee sounds pretty good, but to each his own.)

The calorie count is pretty standard per serving (67), but its alcohol content (the most important aspect, obviously) is at only 13 percent (four percent lower than Baileys original.) This means you'll either have to double up or mix in another liquor if you really want to put the happy in happy hour.

More:

Baileys Comes in a Vegan-Friendly Version Now - Food & Wine

This vegan and gluten-free Thai salad with creamy peanut dressing is pure refreshment. Healthy yet flavorful, this salad will satisfy you on warm days with its cooling flavors. The peanut dressing makes the salad just a tad indulgent, perfect to prove that salad doesnt have to be boring.

While there are many varieties of Thai salads ranging from papaya to cucumber-based, a leafy salad with peanut dressing is a tried and true favorite. This particular Thai salad uniquely uses butter leaf lettuce as opposed to romaine since it has a fresher and lighter taste.

The key to making a healthy Thai salad is eliminating cholesterol-laden eggs and any heavy ingredients in the peanut dressing.Steamed tofu adds protein and eliminates cholesterol that would normally be present from a hard boiledegg. Just one serving of this salad contains more than15 grams of protein proving plant-based isprotein-rich.

Low fatcoconut milk and organic, natural peanut butter mix together to form a creamy yet light dressing. Make sure you choose a peanut butter that only contains peanuts in the ingredient label. Conventional peanut butter is often filled with unnecessary artificial ingredients, oils, sweeteners, and flavors.

While peanut butter and coconut milk are high in fat, they contain healthy fats that are beneficial when eaten in moderation. Peanuts are regarded as heart healthy due to their monounsaturated fat content. Coconut, on the other hand, has medium fatty chain acids which may help to lower cholesterol and blood pressure.

While butter leaf lettuce is extremely delicious and refreshing in this salad, you can also substitute it with romaine lettuce. The flavor and texture will be similar. Also, if you have a peanut allergy or avoid peanut butter for dietary or health reasons, you can substitute another nut butter such as almond or sunflower seed.

This salad can serve two as an entree or four as a side. Create a gourmet Thai three-course meal by serving it alongside this vegan Thai curry as the entree and mango with sticky rice for dessert.

Vegan Thai Salad with Peanut Dressing

Ingredients

Instructions

Serving Size: 4

Calories per serving: 521

Fat per serving: 24

Saturated fat per serving: 3.7

Carbs per serving: 69

Protein per serving: 16.6

Fiber per serving: 5.5

Sugar per serving: 5.8

Sodium per serving: 22 mg

Related on Organic Authority Meatless Monday Roundup: 4 Thai Recipes Bok Choy Stir-Fry Recipe with Savory Mushrooms and Quinoa How to Cook Tofu 6 Different Ways: Flavor and Season Like a Pro

Images via Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When shes not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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You'll Remember this Vegan Thai Salad with Peanut Dressing Forever - Organic Authority

by Chloe Cann, The Independent, April 5, 2017

At first glance, new dessert barGirls & Boysis just like any other Melbourne scene-stealer. The deconstructed ice cream dishes with baklava toppings are prime Instagram fodder, and though slightly pricier than the norm, its beauty pageant of cakes could rival that of any local confectioner. But there is one rather vital ingredient missing here: animal products. No dairy, gelatine or egg has ever crossed paths with this gleaming array of treats.

The latest venture from local restaurateurs Laki Papadopoulos and Mark Price, nothing about Girls & Boys screams vegan and thats just the intention. The whole crux of this shop is it's got to be fun and oops it's vegan, explains Papadopoulos. We don't take a hardline approach.

Part of a movement thats gaining rapid momentum, veganrestaurantsseem to be spreading through the city like wildfire. Australia is now said to be the third fastest-growing vegan market in the world, after the UAE and China. Last month a new local magazine launched, devoted entirely to vegan living.

Melbourne where more than 12 per cent of the local populace eats little or no meat according torecent research has long boasted a stronger vegan offering than its Antipodean siblings. But over the past five years the scene has flourished beyond recognition thanks to a spate of interesting vegan-only openings.

New kids on the block includeSupercharger, the takeaway joint in a ritzy mall thats been supplying shoppers and suits with buddha bowls since mid-2014. In March 2015, suburban cafeSerotonininjected some lightheartedness back into the plant-based landscape, with indoor swings replacing chairs and a tagline that reads, Happiness is a drug and we want to be your dealers.

The mavericks atMatcha Mylkbaropened their doors last March, introducing folks to the delights of spiced latte flights, matcha bao buns and mock eggs. This February, Melbourne welcomed the citys first 100 per cent vegan pizzeria,Red Sparrow.

The only thing missing was healthy fast food, but the latest addition to Melbournes growing vegan family has that covered. Such was the clamour surroundingThe Alleysopening that before opening last week, it had clocked up more than 800 Instagram followers swooning over its jackfruit burgers and squash spaghetti with lentil and mushroom meatballs. Its what the publics asking for, says owner Alexandra Pyke. Our unique selling point is everythings grab and go. People still want to snack and have soft serve [ice cream] and burgers. They just want it to be healthier.

Boundary-pushing outlets are popping up citywide, but hipster hood Fitzroy is Melbournes vegan heartland. Here, around the corner from Girls & Boys, is where Papadopoulos and Price started out almost thirty years ago with local institution,Vegie Bar. When we came here in 1988 there were no other veggie places around, shrugs Papadopoulos. Now Fitzroy said to be Melbournes smallest inner-city suburb features more than 100 vegan-catering eateries, from creperies to fish and chip shops to taco bars.

But if anything can prove how solid Melbournes plant-based scene is, its the increase in upscale establishments, offering more than just food that ticks boxes.

People come from Sydney just to eat at therestaurant, explains Shannon Martinez, head chef and co-owner of Smith & Daughters, which opened in Fitzroy in early 2014. The demand for their rocknroll brand of Latin-influenced vegan food has been so strong that the duo has since opened up an offshoot deli for daytime trade, launched a cookbook thats sold nearly 40,000 copies in just five months, and even spawned their own line of T-shirts and totes.

Culinary mastermind Martinez ensures everything on the menu is made from scratch from plant-based cheeses to nougat to prawns to buffalo fried chicken pizza and plenty more beyond.

Such has been therestaurants draw that the majority of customers arent even vegan anymore. Youve got mums with expensive handbags coming in with kids for meatless Mondays, or just a healthy dinner, she says. Gone are the Hare Krishna vibes; veganism hasnt got that tainted image as it used to. A lot of fine diningrestaurantsare doing vegan degustations now theres no way they would have done that even five years ago.

Papadopoulos and Price launched their own take on upmarket vegan dining in March 2015.Transformer, housed in a former Fitzroy factory, is all about the dining experience. Also catering to vegetarians, it follows the small plates trend, serving a contemporary European menu against exposed white brick walls, recycled black timber panelling and pops of greenery.

The pairs vegan empire continues to thrive for two main reasons, says Papadopoulos. People are more mindful of what they're putting in their bodies now. That information wasn't there [before]. We've also got some amazing produce here and that's what helps drive it. I definitely dont think its a fad.

With almost any vegan taste virtuous, gourmet or otherwise catered to, theres no doubt Victorias capital is ahead of the game globally, Martinez says. I dont think theres anything you could possibly want thats not available. Were nailing it here.

This article was written by Chloe Cann fromThe Independentand was legally licensed through theNewsCredpublisher network. Please direct all licensing questions tolegal@newscred.com.

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How Melbourne Has Quickly Become One of the Vegan Capitals of the World - Travel Agent

San Francisco Examiner

Dreamcar cohorts bond over vegan diet San Francisco Examiner Bassist Tony Kanal can thank his vegan lifestyle for Dreamcar, the new side project he formed with fellow No Doubt members Tom Dumont and Adrian Young (while frontwoman Gwen Stefani stayed busy with her solo career and TV's The Voice). Otherwise ...

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Dreamcar cohorts bond over vegan diet - San Francisco Examiner

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Papa Johns, the nations third best-selling pizza chain, is introducing organic pizza toppings and gluten-free crusts in select test markets, it announced earlier this week.

The organic optionsRoma tomatoes, mushrooms, green peppers, and onionsare currently only available in the Lexington, Kentucky market, while the gluten-free crusts are being tested in Los Angeles, Phoenix, St. Louis, and Nashville. (And the chain notes the gluten-free crusts may not be suitable for customers with Celiac disease as cross-contamination with wheat can occur.)

According to the chain, the move toward organic is intended to align Papa Johns with changing consumer values.

We just think this is a trend that is going to be out there, and we want to be the first in our industry to have organic produce on our menu, chief ingredients officer Sean Muldoon toldFortune.

Papa Johns appears to be taking cues from other leaders in the fast-food sectorchains like Chipotle and Panera Bread have been tweaking menus, removing artificial ingredients, and in the case of Chipotle, spending years to reformulate genetically modified ingredients out of its menu items. But organic has yet to make a significantappearance on national fast-food menus with few exceptions like Chipotlesdabbling and Wendys organic tea options.

Demand for organic food, though, continues to rise in the U.S., despiterestaurant chains being slow to catch up. Earlier this week Organic Authority reported on a survey that found organic food in more than 80 percent of U.S. households, with placement by state increasing significantly between 2015 and 2016.

That was telling us this is where the consumer is going, Muldoon noted.

Muldoon saysthat while organic food is indistinguishable in taste from nonorganic, the perception of health, Fortune notes, matters significantly as it leads consumers to feel better about their purchasing habits.

Unlike the gluten-free crusts, which people will choose for health reasonseven if the taste is differentselling organic pizzas for a higher price will take some effort and scrutiny. And making the shift nationwide for a chain like Papa Johns, which has more than 3,400 North American locations, could be quite costly. The chain says it will be closely monitoring consumer feedback on social media and tracking sales to determine the programs success.

The moves come a little more than a year after Papa Johns announced it would remove artificial ingredients from its menu, includingartificial flavors and synthetic colors, in an effort toward offering better ingredients. In 2015 it announced plans to remove antibiotics from its chicken suppliers.

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Related on Organic Authority

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Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites OrganicAuthority.com and EcoSalon.com, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better. http://www.jillettinger.com.

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Papa John's Tests Organic Pizza Toppings - Organic Authority

Canadas organic sector says its not getting its due.

Canada is the fifth-largest organic market in the world as well as leading exporter of several organic commodities but gets little assistance from government, says Tia Loftsgard, executive director of Canada Organic Trade Association (COTA).

Canadas organic sector should be positioning itself as a world leader, she told the Commons agriculture committee. However, the sector on its own cannot achieve this stature when it is continually having to fund its own standards, inspections, and certifications, and to assume all the business risks on its own.

She added that in their current state, proposed new food safety regulations carry many threats for the organic sector, and pointed out the lack of equitable crop insurance coverage and transition incentives for farmers, which are both offered in other jurisdictions. Just maintaining the status quo is costly too.

Maintaining the Canadian organic standards review process is going to cost our sector over $1 million by 2020, she said. This is a cost that the industry has to bear in Canada, yet it is funded entirely by governments in the United States and in the EU.

Organic is a unique subsector of Canadian agriculture and trade, as it is limited to traceable organic supply chains and is subject to regulations, standards, third-party inspections, and maximum residue level inspections beyond its conventional counterpart, she said.

Organic trade faces many business risks due to our limited supply options, the unknown risks of any changes to NAFTA and additional testing required on maximum residue levels on Canadian organic products entering foreign markets, particularly because there is no tolerance within the organic sector, she said.

These non-tariff trade barriers are holding back the growth of our sector and the ability to capitalize on the opportunities that exist, she said. At a minimum, the Canadian organic sector should be able to keep pace with its major trading partners and eliminate the non-tariff regulatory barriers that exist.

There is little about the organic sector in all the agricultural production and import and export trade flows government collects, she said.

The lack of sound data limits the ability to assess market opportunity or the loss of market opportunity for Canadian producers, manufacturers, and businesses, she said.

As harmonized sales codes are used to negotiate trade agreements, maintain trade statistics, and identify goods and shipments that pose a risk to the health, safety, and security of Canada, the organic sector is very limited in its ability to track trends, evaluate trade flows, and have concrete data, she said. The last time census data was collected on the organic sector was in 2011.

Canada has organic equivalency agreements with 90 per cent of its major trading partners and is in the process of negotiating them with Mexico and South Korea, she said.

Wallace Hamm, general manager of Pro-Cert Organic, told the MPs the sector badly needs an overhaul of the eight-year-old federal organic regulatory regime to remove non-tariff trade barriers. The regime is being transferred to the Safe Food by the end of April.

Among the changes is no longer requiring Canadian organic products to be certified to U.S. standards as they only cover health food products and pet food. Another will permit Canadian products to use the EU organic label.

The new regime needs fraudulent organic claims, he said. U.S. organic rules contain robust penalties and fines and a five-year revocation period.

The biggest concern is the demise of the Canada Organic Office at CFIA, he said. Although underfunded and staffed, it was a highly effective and internationally recognized administrative body that was equivalent to the USDA national organic program office, Hamm said. The unheralded and unrationalized demise of the Canada Organic Office and the dispersion of the COO staff throughout the CFIA, coupled with the erasing of all organic titles from correspondence and legal documents, will send and is sending negative shock waves throughout the domestic and international organic community. The net message is one of lost emphasis and interest in the organic sector by the government.

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Organic food industry feels shortchanged by government - Manitoba Co-operator

If you like the idea of high-energy performances and are looking to incorporate fun and fitness for both individuals and teams, Introductory Aerobics might be for you!

We have developed a brand new 12 session resource pack, complete with supporting videos and music to help your club get started in aerobic gymnastics.

Any British Gymnastics level 1 coach (except Pre-School) can deliver the resource and no equipment is needed all you need is some floor space and you are ready to go!

Ideal for 11+ gymnasts, but suitable for all ages, Introductory Aerobics incorporates flexibility, strength and stamina, and gives gymnasts the opportunity to learn new skills and perform alongside their friends.

A new competition framework, Introductory Aerobic Code (IAC), has also been developed to enable participants to compete alongside their friends in teams of three to six. For more information, check out our competition handbook for routines and judging guidance.

To access the above resources, sign up to Introductory Aerobics on GymNET and the resources will appear in your resource centre ready for download.

If you would like to find out more information, require support with implementing Introductory Aerobics or organising an IAC competition, please email participation@british-gymnastics.org.

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Introductory Aerobics - British Gymnastics