The Vegan Spring 2007

GARY FRANCIONE: WHY VEGANISM IS HIS MORAL BASELINE LAUNCH OF OUR NEW VEGAN FOR THE ANIMALS BOOKLET WATCH OUT: THE VEGAN POLICE ARE WATCHING YOU!

ISSN 0307−4811 01

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in this issue Happy new year and many thanks to all of the people who gave their time to raise the profile of the Vegan Society during 2006.

There are some people who still think of vegans as eccentric misfits and the butt of jokes. Raising our profile in a positive way helps to increase our influence and dispel belief in these stereotypes and encourages meat eaters and vegetarians to see that our way of life is an improvement on theirs!

After reading ‘don’t send a cow’ in the winter Vegan some people have enquired if there are any organisations other than Hippo or Vegfam who give aid to developing counties without exploiting animals. Here are some I didn’t mention in the article: Tree Aid www.treeaid.org.uk, Water Aid www.wateraid.org.uk and Garden Africa www.gardenafrica.org.uk. Some people may be happy to give money to Oxfam or War on Want projects that don’t involve the exploitation of animals such as their projects to provide clean water, educate children or plant trees.

We live in a world where we are plundering food resources faster than they can be replaced, western eating habits are also destroying the environment. Until recently no serious debate has taken place in government departments about how to reduce food consumption. However, this situation is starting to change, for example the government has launched a new website www.direct.gov.uk/greenerfood which states: “The production of meat and dairy products has a much bigger effect on climate change and other environmental impacts than that of most grains, pulses and outdoor fruit and vegetables.” It goes on to say: “Many people could benefit from eating a larger proportion of fruit and vegetables and less saturated fat in their diet.”

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NEWS

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SHOPAROUND

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OUT & ABOUT

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THE VEGAN POLCE

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MEGAN THE VEGAN

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AWARDS / NEWS FROM THE CHAIR

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VEGAN FOR THE ANIMALS BOOKLET LAUNCH & HILLFIELD ANIMAL SANCTUARY

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WINTER HIGHLIGHTS

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COW FRIENDSHIP

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GROW VEGAN

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NUTRITION NEWS

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RECIPES

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GARY FRANCIONE

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DOES SHE EAT CAKE? / AGM & ELECTION STATEMENT

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YOUth PAGES

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VEGGIEVISION

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CURIOUS VEG

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REVIEWS

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EVENTS

One of our next challenges is to persuade people to take veganism seriously as a solution to global food shortages and environmental destruction.

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NETWORK CONTACTS LISTINGS

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CLASSIFIEDS

Rosamund Raha Editor

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CROSSWORD COMPETITION

The Vegan Society

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Donald Watson House

Local rate 0845 45 88244 Editor Rosamund Raha Design www.doughnutdesign.co.uk Printed by Hastings Printing Company On G-print chlorine-free paper YOUth pages Design Johanna Best Front cover photo Ernie Janes RSPCA Photolibrary

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Tel. 01424 427393

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St Leonards-on-Sea

Fax. 01424 717064

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TN37 7AA

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UK

e-mail: info@vegansociety.com

© The Vegan Society Registered Charity no. 279228 The views expressed in The Vegan do not necessarily reflect those of the Editor or of the Vegan Society Council. Nothing printed should be construed to be Vegan Society policy unless so stated. The Society accepts no liability for any matter in the magazine. The acceptance of advertisements (including inserts) does not imply endorsement. The inclusion of product information should not be construed as constituting official Vegan Society approval for the product, its intended use, or its manufacturer/distributor. Contributions intended for publication are welcomed, but unsolicited materials will not be returned unless accompanied by a SAE.

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News n GOVERNMENT YEAR OF FOOD AND FARMING A new initiative to educate school children about how their food is produced has been announced by David Miliband, Secretary of State for Environment, Food and Rural Affairs. The Year of Food and Farming will involve all schools in England, and run from September 2007.

His Royal Highness the Prince of Wales will act as Patron for the initiative. The goal is that young people will make more informed decisions about the food they eat, how this affects their health, the environment, and climate change.

If you are a parent of a school aged child, why not contact the school and see if you can get involved and tell the children why eating vegan food is better for the environment than eating animal products!

n ROUGH GUIDES GAFFE The recently published ‘Rough Guide to Pregnancy and Birth’ received the ‘thumbs down’ from Vegan Society members Anna and Roger Merenyi. With a child due in April, they purchased the book to help guide them through pregnancy.

Having taken the book home, they were enjoying the light-hearted approach and easy writing style until they reached page 23, when they read ‘Or you might be trying to get through pregnancy on a vegan diet (no animal products) which is just not adequate for foetal development’.

Having returned the book to the bookshop the next day and swapped it for a more authoritative text, Anna and Roger contacted Rough Guides to register their dismay at such an inaccurate and misleading statement. They also pointed out that it was unnecessarily alarmist, making the quote on the cover of the book ‘A constant source of reassurance and reason’ look rather out of place.

Rough Guides have now been sent up-to-date pregnancy and childcare information by the Vegan Society, enabling them to carry out more thorough research for the next edition. They have since told us that they are ‘currently looking at revising the section, with more practical guidance for vegan mums-to-be’. Let us hope that they get it right this time.

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The Vegan Society have produced a publication called Feeding your Vegan Infant - with confidence written by dietitian Sandra Hood price £9.99; it provides all the information you need for healthy vegan infants.

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n EU VEAL CRATE BAN As of 1st January, the cruel veal crate system has been banned throughout the EU, to be replaced by ‘group housing’ along with legal minimum dietary requirements for iron too.

To rear calves which produced white meat – to suit the palates of EU diners – calves have until now been tethered in individual narrow wooden stalls and fed an iron free diet. Under the new EU directive, calves can still be held in individual stalls until they are eight weeks old, although the stalls now have to be of sufficient size that the calf can turn around and lie down, must be of a minimum height (‘shoulder’ height of the calf), must allow the calf to see and have ‘tactile contact’ with other calves and the animals must not be tethered. Their feed must contain a minimum requirement of iron.

Once over the age of eight weeks, the calves must be moved to group housing which provides a minimum of 1.7 square metres of room for calves up to 200Kg and 1.8 sq m for heavier animals.

Unfortunately, the directive does not state straw or bedding should be provided, so profit-motivated farmers are unlikely to consider a non-legal expense as necessary, thus many calves will still be faced with a barren environment whilst they are fattened for the dinner plate.

Calves suffer horrendously as they are taken from their mothers and transported from the UK to the continent via road and sea. Providing them with larger pens isn’t really the answer. The answer isn’t welfarism, it’s veganism.

n HEALTHY START SCHEME REPLACES THE WELFARE FOOD SCHEME You will be pleased to know that tokens for families who are claiming Income Support, income-based Jobseeker’s Allowance, Child Tax Credit and pregnant women under the age of 18 can now be exchanged for fruit or vegetables and not just cows milk or cows milk formula.

n VEGAN SPORT UPDATE

n SAINSBURY’S TO KEEP VEGAN LABELLING

Vegan Marathon Runner Fiona Oakes was in action again in September, this time in the Berlin marathon.

Despite stomach problems and temperatures of 28 degrees she still managed a very impressive 2 hours and 56 minutes - and apparently still felt fresh at the end! Fiona also has a full-page feature in the December issue of Runner’s World and talks about how she combines her training with running the Tower Hill Stables animal sanctuary inspiring stuff!

Rumours have been abounding in the vegan movement that Sainsbury’s plan to remove all vegan labelling from their products to allow more room for allergy information. Following a succession of complaints from many concerned vegans, The Vegan Society contacted Sainsbury’s to ask for clarification.

On the other side of the Atlantic, Organic Athlete has launched a Pro Cycling team www.teamvegan.org. Organic Athlete promote personal and planetary health by means of sport and a plant-based diet, and their activists include a number of elite vegan athletes.

Vegan bodybuilder Robbie Hazeley will be competing in Mr Britain, The British Championships and Mr Universe, and is almost a stone heavier this year thanks to liberal use of Yaoh’s hemp protein and Viridian supplements. See www.veganbodybuilding.org for more details.

In December James Southwood: the raw food vegan ‘French Savate’ kickboxer sealed his title of British Champion with a brace of victories, becoming the only fighter in the whole country to score a perfect 10 in every event, winning the title without dropping a point.

And finally there was a good performance by the 100% vegan “Team Badger” in this year’s Commando Challenge. This 7-mile challenge includes lots of hills, water, mud and obstacles including the infamous water tunnel. Team Badger finished in 1 hour 18 minutes, making them the fastest mixed veteran team, and they raised lots of cash for the local hospice, too.

Don’t forget to visit www.veganfitness.net for lots of chat on sports, nutrition, and all things vegan!

n OXFORD CENTRE FOR ANIMAL ETHICS A new centre for animal ethics has been set up in Oxford with the support of over 100 academics from 10 countries. For more information check out: www.oxfordanimalethics.com

After several days of Sainsbury’s stalling and refusing to give an answer one way or the other we were informed that they had no plans to abolish their vegan labelling. This highlights the importance of contacting companies about issues like this so that they can take these views into account in their decision making process. Since then representatives of the Vegan Society have been invited to meet with Sainsbury’s to discuss food labelling: watch this space....

n VEGANS AGAINST WHALING - OPERATION LEVIATHAN The crew of Sea Shepherd’s new ship, code-named Leviathan, sailed from Europe in December kitted out with Vegan Society eco-footprint t-shirts and enough VEG 1 to keep them on top form while they patrol the high seas in pursuit of pirate whalers. The exclusively vegan catering on board also benefited greatly from the generosity of Sunflower Trademark holders such as Redwood Foods, who donated large quantities of their most popular ranges to help keep the crew happy and well fed.

The new ship arrived in Antarctica on New Year’s Day to rendez-vous with the ageing flagship Farley Mowat, the combined crews representing 13 nationalities. On the 8,000-mile journey from Europe they saw just one small pod of pilot whales, a few coastal dolphins and four albatross: “The seas are dying before our eyes,” reports Vegan Society member Darren Collis, UK Director of Sea Shepherd, “but we have the skills and motivation to score a great victory for the whales.”

The purpose of the campaign is to intercept the whalers and prevent the illegal slaughter of more than 1,000 whales in the Antarctic Whale Sanctuary: “We are not going south to hang banners or to film and photograph whales dying,” said Sea Shepherd’s founder, Captain Paul Watson, “We intend to defend the whales.”

For more details of this very vegan voyage and of other Sea Shepherd campaigns, see www.seashepherd.org

n VEGAN FOOD IN HOSPITALS AND CARE HOMES CAN YOU HELP? The Vegan Society is in the process of producing catering literature for hospitals and care homes as well as a guide for vegan patients.

If you have recently been in either of the above establishments we are interested in receiving your feedback to help us identify the problem areas in catering for vegans.

We have produced a questionnaire: if you can help please contact us for a copy by ringing 0845 458 8244 or emailing info@vegansociety.com

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n ANIMALS COUNT The New UK animal rights party, Animals Count, was launched on Sunday 3 December at the Christmas without Cruelty Fayre. Following the model of the highly successful Dutch Party for the Animals which now has two MPs in the Dutch parliament, and led by the eloquent Jasmijn de Boo, the British Animals Count party is campaigning for ‘a world in which animals are not exploited and are seen and treated as sentient beings.’

Vegan Society Vice Chair Alex Bourke took the stage alongside Jasmijn and told delegates: “People said it couldn’t be done for women and it couldn’t be done for slaves. Just support us.”

Although the response from the audience was mainly positive, Jasmijn and Alex faced some tricky questions: When asked why a lot of the reforms they were fighting for were more ‘animal welfare’ than ‘animal rights,’ and why they did not have a range of policies that would transform political structures, to allow animals to have ‘full rights,’ Jasmijn suggested that these would come in time. The general population needs to first embrace strong animal welfare policies, only then will they be ready to consider animal rights and the structural changes needed to achieve those rights.

Jasmijn stressed that policies on health, education and other ‘human-focused’ issues were being planned to be included in the full manifesto when it is completed.

When asked whether the Animals Count party would contest seats in the same areas as the Green Party, Jasmijn would not rule this out, but said that this probably wouldn’t happen at first.

Many members of the audience were so impressed by the principles of the party that they signed up to join on the spot, while others went away to think about whether to change their allegiance to Animals Count.

For more information about Animals Count please visit their website: www.animalscount.org

n ETHICAL MAN Did you know that Newsnight’s ‘ethical man’ went vegan for a month during January ?

Vegan Society staff members have been offering assistance. For more information check out:

n CHEESE IS JUNK FOOD New advertising rules will officially label cheese as a junk food, based on the Food Standards Agency model. They are absolutely right to do this as cheese is full of saturated fat and cholesterol.

Calcium can be obtained from plant foods such as green leafy vegetables, tahini (sesame seed paste) and even from orange juice, so we certainly don’t need cheese for calcium.

Stephen Walsh, Nutritional Advisor to the Vegan Society says: “All fruits and vegetables along with beans and lentils are good sources of potassium and have an alkalising effect in the body, reducing losses of calcium. Studies have indicated potassium intake to be linked with lower risk of fracture, higher bone density and reduced bone turnover.”

n TRADE IN LIVE WILD CAUGHT BIRDS BANNED A permanent ban on the import of wild birds into Britain and the rest of the European Union was agreed in January (to come into force on 1st July) in a move that will protect rare species and save millions of lives.

Chief veterinary officers from EU member states met in Brussels and agreed to ban wild bird imports on the grounds of the health risk posed by avian flu and other diseases. Imports of poultry into Europe from all but a handful of nations that satisfy European standards of health and welfare are also to be banned.

A few nations, including the US, Australia and New Zealand, will continue to be permitted to export pet birds to Europe but only if they have been reared in captivity. The exporting country will have to prove the absence of avian influenza and Newcastle disease.

Ben Bradshaw, the Minister for Animal Health and Welfare, had backed calls for a ban. He said that he was delighted with the decision and extended his thanks to campaigners. This certainly gives us reason to celebrate.

n OH REALLY?!

Scientists have now grudgingly admitted that Elephants are selfaware. They know this because elephants can recognise their reflection in a large elephant sized mirror. Previously the scientific community had only acknowledged self-awareness in apes and dolphins.

When the mirror was set up at the Bronx Zoo, the three female elephants in the enclosure used it to watch themselves eat and they used their trunks to examine inside their mouths. One elephant repeatedly touched an X painted on her forehead with her trunk. The mark could be seen only in the mirror.

Congratulations scientists, you have now proved the patently obvious!

www.bbc.co.uk/blogs/newsnight/ethical_man_justin _rowlatt/

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Shoparound Johanna Best

n THE RAW CHOCOLATE CO. Raw chocolate is beginning to increase in popularity, which is great news as the selection of these nutritious goodies is now widening. The Raw Chocolate Co. has recently introduced their delicious Raw Vanoffee bar made with real vanilla, chewy mulberries and raw cocoa butter. This delightfully mellow, almost fudge-tasting bar even impressed those of our tasters who are not usually fans of raw chocolate.

The Raw Cacoa Bar is dark and smooth and like the Vanoffee bar is packed full of nutrients and antioxidants. Both bars are free from sugar and gluten.

Raw Cacoa bar 48g £2.99 Raw Vanoffee bar 48g £3.19 Tel: (01273) 677821 or email more@therawchocolatecompany.com to order or for to find your nearest stockists. www.therawchocolatecompany.com

n CHEDDAREESE Fans of Parmazano – the vegan alternative to Parmesan - will be pleased to hear that there is now a cheddar version available called Cheddareese. Made from non-GM soya this alternative to grated cheddar cheese is delicious sprinkled on baked or mashed potatoes, quiches, white sauces or any dish that needs to be cheesed-up.

Cheddareese costs between 99p and £1.19 and is available from health food stores and well-stocked supermarkets.

n COMPASSIONATE PERFUME FROM DOLMA For those of us who like to smell extra sweet, Dolma offers a lovely range of cruelty-free perfumes and aftershaves, all of which are made from high quality ingredients including a large proportion of natural essential oils.

n ISLE OF BUTE CREAMY SHEESE Isle of Bute - the lovely makers of Sheese have just launched their new Creamy Sheese. Free from gluten, GMOs and hydrogenated fat, Creamy Sheese is available in five great flavours: Original, Cheddar Style, Garlic & Herb, Chive, and Mexican Style. Deliciously flavoursome and creamy, this spreadable Sheese tastes great on bread, crackers or used in a dip.

Creamy Sheese costs between £1.80 and £1.90 for 255g and is available from health food stores. Visit http://sheese.co.uk/ to find your nearest stockists.

Their new Compassion Perfume is a classic scent based on Oakmoss with Sandalwood, Amyris, Bergamot, Ylang Ylang, Amber and is sweetened with Lily of the Valley.

Compassion is available as a Perfume or Eau de Parfum.

1.8ml Trial size - £2.60 6ml Perfume - £9.30 Eau de Parfume 32ml Bottle - £18.95 www.dolma-perfumes.co.uk Tel/Fax: (0115) 963 4237

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Shoparound Continued

n HOLISTIX HERBAL PRODUCTS For a holistic approach to your health and body care take a look at the Holistix range of natural products.

As well as natural, handmade soaps, creams and shampoo, Holistix’s wide range of products includes body care accessories, essential oils, dried herbs, great pamper gifts, and the nutritious blue-green algae, spirulina.

We tested the Choc Orange lip balm which smells good enough to eat (not recommended!) and will make your lips extra kissable, and the Lavender & Mandarin Skincare cream which is sensitive enough for faces and deliciously rich enough for hands.

Chocolate Orange lip balm costs £2 for 10g Lavender & Mandarin Hand, Face & Body Cream costs £4 for 60 ml www.holistixherbs.co.uk Tel: (0151) 734 1940

n NATURAL SENSE Natural Sense hand make their beauty and aromatherapy products using only natural ingredients and pure essential oils, sourcing organic materials whenever possible.

Suitable for all skin types, the shaving oil for men has a light fresh smell and will leave your skin feeling soothed and moisturized and free of razor burn. The wonderfully rich Lavender Face & Body Cream is healing and balancing for skin conditions and Happy Feet Butter is a jolly good excuse for a foot massage and will sooth and moisturize dry, cracked and damaged skin. Their range also includes room fragrances, skin cleansers and toners, massage oils, Natural Deo Krystal and many other products that are clearly marked as being vegan friendly.

Men’s Shaving oil costs £3.95 for 50 ml Happy Feet Butter costs £7.95 for 60 ml Lavender Face and Body Cream costs £7.99 for 60ml Visit www.naturalsenseproducts.co.uk or call (01424) 716461.

n CADALEAH: MMMM (SOUTH AFRICAN) DOUGHNUTS! It’s always nice to sample delicacies from other countries, so these Koeksusters and Rusks, based on traditional South African recipes, are a real vegan treat.

Koeksusters are similar to a plaited doughnut and are coated in a sweet succulent glaze - excellent with a nice hot cup of something. Also pairing well with hot beverages are Rusks, South Africa’s favourite tea dunking biscuit, and Cadaleah believe they are the only producers of these vegan Rusks in the UK. Made to order, the Rusks come in various flavours such as Muesli and Bran.

Rusks cost £2 for 250g and £4 for 500g, plus postage.

Keoksusters cost £3 (plus postage) for a pack of 8.

Tel: 08774 838 4412

n EAU PLUS GIVEAWAY Introducing V-Pure, a Vegan Omega3, EPA & DHA supplement. V-Pure is an organically grown, sustainable Omega-3 with the essential fatty acids EPA & DHA. It comes from algae. www.water4.net

Giveaway A month’s supply of V-Pure capsules will go to the first 10 people who apply. To enter, email info@water4.net or write to Water 4 Investment Ltd, 2nd Floor, Baarerstrasse 75, 6300 Zug, Postfach 2423, 6302 Zug, Switzerland.

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All Shoparound products have been authenticated as

n ROSIE’S ITALIAN GOURMET PRODUCTS For a deliciously lazy gourmet Italian feast, cut some chunky bread, put on some pasta and unscrew a few jars of Rosie’s Gourmet Products. Made with extra virgin olive oil, Rosie's delectable range includes low fat sauces – containing less than 3% fat - pesto/pastes, sun dried tomatoes, artichokes, pasta sauces and bruschetta toppings. All products are kosher, free from added sugar, wine and vinegar and contain only natural ingredients. Other delicacies include wonderfully aromatic oils flavoured with lemon, rosemary, chili or basil.

Pesto/paste costs from £1.99 for 180g Porcini Mushroom Sauce £2.99 for 530g Organic aromatic oils £3.99 for 250 ml Available at selected retailers throughout the UK, including many kosher outlets in North London or call Osem U.K. Ltd on 020 8885 2999. www.rosiesproducts.co.uk

n LIFEPLAN GIVEAWAY Giveaway Lifeplan have launched a new herbal blend for men, Horny Goat Weed and Tribulus Formula. Designed to maintain male well-being and vitality, they are offering a free three-month supply to the first ten readers to contact them at : nutrition@lifeplan.co.uk or Lifeplan Products Ltd, Unit 1, Elizabethan Way, Lutterworth, Leicestershire, LE17 4ND.

n GREEN WYCH Scented with natural herbs and essential oils Green Wych’s delightful products are made from fine quality natural ingredients (organic where possible) and are free from synthetic preservatives, colours and petrochemicals.

The range includes soaps, aluminium-free deodorant, hand creams and lip balm which are beautifully and responsibly packaged in reusable containers or compostable cellulose cellophane bags.

Lip balm costs £3 Cocoa Butter & Sweet Orange Hand Cream costs £4 for 60g Green Wych Products are available through mail order via Herbs and Honey Health Foods, 77 Fore Street, St Marychurch, Torquay, Devon.

Tel: (01803) 314901 Green Wych also runs workshops and distance learning courses in Natural Product Making. Tel: (01803) 215678 or visit www.kevala.co.uk and http://dawnireland.mysite.orange.co.uk

n SAAF PURE SKINCARE Formulated by a homeopath, this range of luxurious skincare products is made from therapeutic botanicals and the finest quality, food-grade and certified organic materials and is said to aid skin cell regeneration, reduce wrinkles and help dry, damaged, sensitive or prematurely ageing skin.

Each product is formulated to mimic the skin’s natural emollient, is highly concentrated and is said to provide immediate relief from skin irritation and, with continued use, allows the skin to return to its original healthy state.

The Day Moisturiser is beautifully scented with the exclusive Rose Otto essential oil and contains antioxidant pomegranate seed, skin-brightening rosehip seed oil and a mineral based UV protector to nourish and protect your skin.

For very dry or prematurely aging skin or rosacea try a few drops of Saaf’s rejuvenating Skin Restorer which is lightly fragranced with ylang-ylang and geranium.

Day Moisturiser costs £19 for 40ml Skin Restorer costs £25 for 30ml www.saafskincare.com Tel: (0113) 2265849

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OUT AND ABOUT WITH OUR VEGAN CAMPAIGNERS For complete listings of Vegan Society Local Contacts and Local Groups, see pages 38 to 40

INTERNATIONAL NEWS but Things tend to be a bit quiet on the vegan scene at this time of year ions. suggest two have I

SOUTHAMPTON’S FIRST COMPASSIONATE LIVING FAIR

as The first is to make a rather late New Year’s resolution to attend book to time still There’s 2007. during possible as many vegan events ed organiz ium sympos and AGM Union ian Vegetar n Europea the for st th May. 1 to April 27 by the Austrian Vegan Society in Vienna from php See www.european-vegetarian.org/lang/en/events/evutalks/2007. or contact info@vegan.at, www.vegan.at. Some of us plan to stay on in Austria a bit longer or even pop over the border to Hungary. recently happened, The second suggestion is to look at a few websites to find out what’s International The what is happening and what is going to happen all over the world. s represented are societie the all Not Vegetarian Union (www.ivu.org) is a good place to start. all catering is IVU the of s auspice the under ed vegan, but remember that at events organiz vegan. ss in Goa at You can watch videos from the 2006 IVU World Vegetarian Congre sia/Oceania were Australa and Asia from s www.ivu.org/congress/2006. Ten countrie the regional structure result a As . regions those from ever number represented, the highest Society was reorganized with Shankar Narayan, founder of the Indian Vegan o Tseng as coordinator (www.ivu.org/india), as coordinator for South & West Asia and Susiant for East/SE Asia & Oceania. planet – China, India and Asia has not only three of the four most populous countries on the Shankar is assisted by world. the of Indonesia – but also far more vegetarians than the rest Society, and Susianto ian Vegetar Jewish ional Internat Dan Arbel from Israel, Chairman of the re. There’s a map Singapo of Society ian Vegetar the of an Chairm is assisted by George Jacobs, l. acts.htm of the new regional line-up at www.ivu.org/members/council/cont th Festival. It will take place in Shankar is also busy organizing the 11 International Vegan r and details are at Octobe 6 to ber Septem 30 from India, Murdeshwar, Karnataka, www.indianvegansociety.org/ivf.htm.

Now you can via the Want to communicate with other activists from around the world? . vu.org www.i of top the at all They’re IVU. by up various e-mail lists set IVU World Congress in Looking further ahead, preparations are going well for next year’s Eastern Europe. Go from ants particip more attract Dresden, Germany. It is hoped to register. to and more learn to html /index. ss/2008 to www.ivu.org/congre (proposed by Vegan Possibilities for congresses even further ahead include South Africa and the USA. sia Indone a), Dikeoch Obiora Isaac Society member and IVU Councillor and pictures from the news received has Clarke Vanessa t Contac ional Meanwhile our Internat ’s Rodger world-famous Vegan Tibetan VegSoc and a Tibetan text for the next issue of George Passport. proof that there really is The way of life in all these countries is very variable, providing more no such thing as a typical vegan!

Patricia Tricker, International Coordinator

Southampton’s first Compassionate Living Fair took place on Saturday 18th November 2006 at the Southampton Solent University Conference Centre. We were blessed on the day with fine weather and reckon that the total number of people who attended was around 600! We had a range of stalls featuring many aspects of compassionate living.

There was also a very well stocked cold vegan food tasting table run by Solent Vegetarians & Vegans/Active Arts Community, with lots of food donated by volunteers and Redwood’s Wholefoods, Chalice Foods, Munchy Seeds and Booja Booja to name but a few (all food was vegan). There were also a range of talks, cookery demos and a special guest appearance by Rose Elliot, who signed copies of her latest book Veggie Chic, and chatted to punters about vegetarian cookery and where she gets her inspiration from.

We had lots of positive feedback, broke even and even made a bit of cash, which will go towards our next event (Seedy Sunday Southampton) and the rest will be donated to charity. Many thanks to all our friends, volunteers, stallholders, supporters, raffle prize donors, the public and Rose Elliot for helping to support this event, which will go ahead next year if we can find an affordable bigger venue!

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OUT AND ABOUT WITH OUR VEGAN CAMPAIGNERS Continued

BIRMINGHAM VEGETARIANS AND VEGAN SOCIETY PARENT & CHILD GROUP Demand from members for familyfriendly activities has led to a new group for children and their parents and carers being formed by BVV Birmingham Vegetarians & Vegans.

The new group provides opportunities for vegetarian and vegan families within the West Midlands area to meet and socialise. Regular meetings are 13.00-15.00 at held on the fourth Saturday of each month from m. ngha Rooty Frooty’s restaurant in Birmi by families with The first two meetings have been well attended ers as well as older toddl and s children of various ages including babie ts to discuss paren for forum great a es children. The group provid friends and play vegetarian/vegan issues and for children to make ties and games activi ring with other vegetarian/vegan children. Colou . tained enter en are provided to keep the childr events such as picnics, In the future the group will organise one-off ne interested in Anyo es. walks and outings suitable for famili s should contact detail more out g findin or attending the group

www.bvv.org.uk

CHRISTMAS WITHOUT CRUELTY, SUNDAY 3RD DECEMBER Cruelty The Animal Aid Christmas Without likefor t even lar regu a me beco has Fayre er and gath to ple minded compassionate peo ort supp ns, paig cam on ates get the latest upd ple sam and ps grou al various anim ing vegantastic food and drink in a relax no was year this e atmosphere. The fayr ned ope rs doo the as soon as exception and g out fillin and in ring pou e wer ple peo Kensington Town Hall. the Vegan The fayre was packed all day and inundated and irts ple fought over t-sh Society stall was very busy as peo . us with questions about veganism and entertainment by vegan There was an auction, free lectures, vegan bodybuilders. Children, contortionist Rubber Ritchie and an art workshop. meanwhile, were kept busy with year so expect an extra-special Animal Aid will be 30 years old next r events throughout 2007.

Christmas fayre as well as many othe malaid.org.uk .ani Look out for more details at www

YOUR SOCIETY NEEDS YOU! Sophie Fenwick-Paul, Network Contacts Co-ordinator Many thanks to all who have hepled to raise the profile of veganism for Vegan Week and throughout the year, it wouldn’t be the same without you. The Vegan Society involvement of our the se increa to wants members by tapping into your talents.

Your skills and experience could be invaluable for feeding into projects and providing feedback on draft leaflets and literature.

Calling Doctors, Nurses, Dieticians, Nutritionists or other health professionals, plus Legal and Institutional Experts One of our major projects for 2007 is Vegan Advocacy; ensuring that vegans are properly catered for in schools, hospitals and care homes. We are looking for advice from vegan medical and care professionals to help with this project, as well as legal experts in this area and those with professional institutional experience, particularly in catering and management.

Please contact Rosamund Raha: rosamundr@vegansociety.com if you think you can help.

Calling Photographers and Graphic Artists and those up to date on Vegan News and Veganising The ActiVeg.org website supports active veganisers everywhere. We’re short on graphics to have on the website and share round the Network and beyond. We also need more people to input handy positive veganising information on line.

We’ve set up an on-line photo and graphics sharing group where you can upload your useful images to share for active veganising. Pick your best and submit them on line. See: www.activeg.org/veganimages To offer to join in with sharing your well written and up-to-date vegan news and veganising ideas on line, get in touch with with Sophie help.’ activeg g ‘offerin line t the subjec Thank you!

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VEGAN CAMPAIGNS FREE VEGAN FOOD FAYRE Saturday 28th October saw another free vegan food fayre arranged by Vegan Campaigns.

The last fayre was very popular and we kept running out of food so this time we produced lots more food to keep up with the demand.

As it turned out there was a delicious and varied spread of food on offer throughout the food fayre. This included food like vegan cheese, sausages and falafal which were donated by vegan and vegetarian companies, and there was also a great variety of home-made food brought by volunteers.

Around 350 people attended the fayre and we handed each of them a booklet containing recipes of food provided at the fayre, a Why Vegan? booklet and a feedback form.

Here is a selection of the comments that we got on our feedback sheets: n Delicious food! n These events help me very much as I have just given up dairy food. n I didn’t know that vegan food could be so tasty. n It seems there’s nothing that can’t be made in a vegan way. n Very impressed with the standard of vegan food and foods made from non-dairy products. n Not pushy, which was fantastic. n As local contact for Ramsgate, we are going to do a similar event next year. What a brilliant event and thank you to the organisers. n Many thanks for the recipe booklet. I will definitely try these out at home. n I never thought vegan food had such variety and taste.

In all there were 25 sponsors who helped make the event a success. We would like to thank them all, their support was very much appreciated. Sponsorship included a donation of £350 from The Vegan Society and £200 from Animal Aid. These meant that we were able to hire a bigger hall in a busy area so these, along with the other donations, made a huge difference to the impact we made.

For a full report of the day please see: http://www.vegancampaigns.org.uk/archives/2006/10.28.ht ml This site contains lots of feedback which you may find useful if you are considering doing your own free vegan food fayre. We highly recommend it, the fayres are always really positive. People love the chance to try vegan food and it is great way of breaking stereotypes and showing people how delicious vegan food can be.

Our next event is entitled Why Vegan? and will take place on 31 March 2007. If you would like to help, or if you want some pointers on arranging your own fayre, email info@vegancampaigns.org.uk

ROCHESTER FOOD FAIR, 7TH OCTOBER We generated quite a lot of interest at the Rochester Food Fair on 7th October.

We had loads of free food for people to try out, most of it donated by Beanie’s Health Foods (Fry’s), Redwood’s and some from Chaathouse Indian Foods. Also Plamil sent us some of their gorgeous chocolate as samples, and needless to say, they were very popular. We also made up sandwiches with Redwood’s ‘Cheatin ham’ and one of our members made a super vegan cake which went down very well.

One Mum came with her little boy and they tried a bit of cake. They boy was reluctant as he is violently allergic to eggs, but a little later he came back very excited to have another bit, really pleased that he could eat a cake and not get an awful reaction. His mum went off with the recipe to make him a birthday cake for the following week, his first birthday cake in his life! Needless to say, we were all quite chuffed.

We directed quite a few people to the local health food store where they sell Redwood’s and Fry’s products, and also Plamil milk.

All in all, it was a good day, and we felt we had made a few converts, or at least made some people think.

Sheila McCrossan, Medway Veggies & Vegans.

‘GREEN TALK’ WITH BIRMINGHAM VEGETARIANS AND VEGANS In October, BVV member Martin Doyle gave a fascinating talk on “The Global Environmental Impacts of Factory-Farmed , and three Animals.” Using the latest research ored six key ways in expl tin documentary video clips, Mar usly harming serio is ing farm al which intensive anim the environment. tal’ group, GreenVeg BVV also have a new ‘environmen site at with its own ‘blog’ on the BVV Web s and discussion. new for nveg gree .uk/ v.org ://bv http on GreenVeg: Martin Doyle’s talk text is available 6/11/27/meat-and200 veg/ reen uk/g org. http://www.bvv. the-environment/ - email Martin on p. Please do join in to invite him to speak to your grou l discussions going on enta ronm envi y online with the livel at BVV.

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THE CASE FOR AND AGAINST

THE VEGAN POLICE Rowena G. Wilson

P

erhaps this term is new to you, but I’m pretty sure lots of you will have come across it!

The vegan police want you all to be hardline conformists to the letter of veganism and are willing to go through your fridge to catch you out. Their aim is to make you feel as guilty as possible at the slightest misdemeanour and mark you out as ‘not worthy’ to call yourself a vegan.

Whatever their reasons for doing so, the self-appointed vegan police highlight an issue that seems seldom discussed: that some of us find veganism difficult to adhere to either occasionally or regularly.

The temptations and habits of our previous lifestyle, constantly surrounding us, can sometimes be hard, especially at first.

PROSECUTION’S CASE: Now it is very frustrating to find that you have foregone your previous delights only to find another ‘vegan’ secretly scoffing something they shouldn’t, on the sly.

However, it seems that instead of keeping ‘wanderers’ on the straight and narrow with their diets, overzealous policing may be having the opposite effect; with this added pressure of vegan police harassment, they give up (or don’t even begin). This is a terrible shame - surely even the vegan police would ultimately like to swell their ranks?

DEFENCE: The definition of the coined phrase vegan police would mean ‘a force responsible for maintaining veganism.’

We must consider that perhaps this is a necessary and helpful element to many people. Perhaps the thought of having someone look suspiciously into your sandwich could actually keep you from filling it with items you’d regret? If you experience a willpower struggle that needs assistance, they may just be the thing to keep you on your toes.

PROSECUTION: I have begun to notice that many of the vegans I knew years ago are no longer so. This surprises me, as some of these people were very militant about it at that time. Somewhere in there, the vegan police and their behaviour may give us a clue as to what’s going on.

I’ve been wondering if, realising how hard it is for themselves, the vegan police find solace in marking out similar ‘weaknesses’ in others? From a personal growth point of view, it is acknowledged that we notice our own faults in others.

Therefore, it’s fair to assume that vegan police are finding it hard to stick to the diet themselves.

What starts with jealousy (‘I’d really love one of those too’) ends with smugness.

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I have to come clean here – whilst writing this I have begun to recognise that I’ve experienced those feelings myself.

These are very negative emotions and don’t help anyone one bit. Surely we all need as much encouragement and support as possible? It’s not the end of the world to acknowledge that sometimes, on a bad day, our resolve can weaken. And if it does, we need to be able to help each other.

I remember experiencing difficulties swapping from vegetarian to vegan.

Then how much more difficult must it be for those that go from meat-eating to veganism in one go? I found very early on that I seemed to be joining a club where I was not to be the only one monitoring my diet/shopping…

DEFENCE: Just as vegetarians are derided by meateaters for wearing leather, the nonvegan community will be on the look out for our misdemeanours once we’ve announced our veganism. Surely it’s better to be kept vigilant by our own community than outsiders? The short, sharp shock of humiliation to create change is currently very popular in our society as the popularity and success of Gillian McKeith’s TV series can testify.

We all harbour certain expectations when we begin something new. We expect to find new dieters dieting and to find tee-totalers not drinking. What do the others within these groups do when they find these people eating chips and boozing? Surely keeping them on their own chosen path by a bit of chastisement is logical? In fact we have a lot in common with these two examples, since not doing something and choosing something else instead of our habitual intake are our aims too.

As we are concerned with eating and drinking, similarly to those overweight or with an alcohol problem; we often have to make our choices and do it in public.

Conversely to us, however, they both work a sort of supported confessions system in the privacy of their own groups. I wonder if this would work at vegan meetings?

PROSECUTION: For me, veganism became part of a compassionate path that I live like a religion and the faith grows the longer I practice it. I must always acknowledge, however, that temptation is never far away from any faith. We need to be able to talk to each other and get support if the going gets tough, not have to watch our backs and keep dark secrets.

From a teaching perspective, it is far better to praise people’s achievements and help talk them through what they find difficult, than humiliate them about their failings. Without harsh judgement, however much in jest it may be shrouded, people can overcome their problems and find a new strength to continue.

Perhaps some of us would like a period of ‘part-time’ veganism in order to get used to the idea? Perhaps that is all some of us will ever manage. Even that contribution is great in the scheme of things. Perhaps those individuals could be referred to as ‘vegan-supporting’ vegetarians. This is actually a big difference from a vegetarian who is anti-

‘it is far better to praise people’s achievements and help talk them through what they find difficult, than humiliate them about their failings.’ vegan (as I used to be) and with encouragement could be persuaded to go the whole hog. (OK, the whole root!)

I would like to encourage all of us to be a bit more honest, remember the things that help us stick to our goals and share them with others, rather than pick out their mistakes, but I understand that some may find the name and shame system useful. We could alert people to the method most useful to each of us by telling the next vegan policeperson how helpful or otherwise it is.

We must all congratulate ourselves on our successes; a major change in diet/ lifestyle is an achievement. Of course we benefit from this, but the reason we did it was for something larger than ourselves. It’s worth it for so many reasons.

If you feel yourself thinking as a vegan police cadet, it’s ok, we’re only human and if we’ve done better than somebody else then by all means be pleased for yourself, but keep your words encouraging and helpful or ask them if your verbal intervention is welcomed. I’m convinced that this and being a good example works better for everyone – ultimately, that means the animals too.

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VEGAN SOCIETY

AWARDS 2006 The winners of the 2006 Vegan Society Awards are:

VEGAN ACHIEVEMENT AWARD Joan Court BEST VEGAN FAIRLY TRADED PRODUCT Divine Chocolate (the Day Chocolate Company) BEST CRUELTY-FREE NON-FOOD PRODUCT Honesty Cosmetics shampoo BEST VEGAN CATERING Veggies BEST FOOD PRODUCT Redwood Cheezly BEST DRINK Co-op vegan wines BEST RETAILER Bourgeois Bohème BEST ENVIRONMENTALLY FRIENDLY PRODUCT Bio-D toilet cleaner

BEST VEGAN PROJECT/CAMPAIGN Realfood

PRISON FOOD AWARDS The Vegan Society recently teamed up with the Vegan Prisoners Support Group to present awards to those prisons that cater best for vegans, offering nutritional food and a good variety.

This year there were separate awards for public and private prisons.

The public sector winners were HMP Nottingham and HMP Morton Hall for their excellent care of vegans, Receiving Highly Commended Awards were HMP Moorland [Closed], HMP Downview and Isle of Wight Catering.

In the private sector HMP Bronzefield won this years award and HMP Lowdham Grange won an all round award for excellence due to them not only providing a nutritionally sound and varied diet, but also because they offer equal opportunities in their prison shops.

Amongst the vegan choices were stuffed aubergines, courgettes and pine nuts, stuffed peppers, nut balls and ratatouille various tofu dishes, green lentil dhal, nut & carrot salad, spicy bean stew and moussaka. These prisons certainly deserved their awards.

Congratulations to all these companies and to Joan for decades of hard work for people, animals and the environment.

FROM THE CHAIR Exciting times lie ahead for The Vegan Society. Our new premises in Birmingham, which had previously been used as a jewellery workshop, is currently undergoing work to make it fit our requirements. We expect to be fully moved in by the end of March 2007. This move will put us in a larger building and in a more central location, which will be ideal for the expansion of the society in the coming years. Expansion will mean more opportunities for getting the vegan message out to the general public. The vegan message is spreading, and we need to build on this to increase understanding of the underlying issues that drive the vegan ethos. We will provide the information and help that people need to make the shift to the vegan way of life. There will undoubtedly be many challenges on the way, and a key part of fulfilling our mission will be turning those challenges into opportunities and in doing so we will lead the way.

Ian Nicoll

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VEGAN FOR THE ANIMALS We hope you like our new booklet (copy enclosed in this magazine).

It is the most comprehensive and well referenced critique of animal farming that we have ever produced as a single booklet.

To order more free copies, to give out on stalls or to hand out to friends, please phone: 01424 448823 or e-mail: info@vegansociety.com

HILLFIELD ANIMAL

SANCTUARY Every day of the year, Lynn battles against almost impossible odds to feed and care for the 300 animals at the sanctuary she runs near Bromsgrove.

Lynn’s love for animals has brought untold financial and practical problems in her life but how do you turn away from the sad eyes of the old mongrel found tied to the gate or the goat, with all four legs tied that has been thrown over your fence?

A website has been set up http://www.hillfields-sanctuary.co.uk/index.html in order to help the sanctuary survive. There you will find stories of those rescued and the chance to adopt an animal or make a donation. At the sanctuary there are many different animals: from horses and pigs, to dogs and cats. Most arrive in a desperate state, malnourished and abused, often the worn out breeding machines no-one buys at the local market.

Hillfield has have open days in the summer, when you can see at first hand the tremendous work being done. There are stalls selling vegan cakes and cruelty-free gifts as well as information stalls. There is a positive vibe about the place and visitors are made most welcome. Please see their website for dates of future open days or telephone (0121) 445 3828.

Hillfield is desperately in need of help, both practical and financial, in their bid to help the sanctuary survive so that the victims of human stupidity and greed may continue to benefit from true sanctuary.

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VEGAN SOCIETY WINTER 2006 HIGHLIGHTS ARTICLES OR MENTIONS IN NEWSPAPERS, MAGAZINES OR OTHER PUBLICATIONS A letter in response to Giorgio Locatelli’s comment that vegans should be shot was published in the Independent on 21st December.

We have commented on new Nutritional Standards for schools for an article in the Guardian http://society.guardian.co.uk/health/story/0,,1885785,00.html Additionally, Vegan Society quotes, recipes and comments have appeared in: Lifescape magazine, Natural Health and Beauty magazine, Trail magazine, Allergy magazine, YogaLive magazine, Wave magazine, Natural Family on-line magazine and a four-page glossy write up in Asia Spa magazine.

RECENT NATIONAL RADIO INTERVIEWS Alex Bourke has been busy with national radio interviews: Farming Today on BBC Radio 4.

World Have Your Say on the World Service on 23rd November.

The Chris Evans Show on Radio 2 on World Vegan Day. WORLD VEGAN DAY A press release about World Vegan Day went out to many magazines, newspapers and organisations and we received a phenomenal number of requests for WVD packs.

A press release went out about the Government’s new Food and Farming initiative - Reconnecting a New Generation, a Year of Food and Farming Awareness in Schools. We pointed out that children need to be told about factory farming and the environmental advantages of a vegan diet.

We sent out a press release supporting the FSA’s classing of cheese as a junk food.

A press release about the new UN report which provides evidence that environmentalists must reconsider their diets because animal farming is more environmentally damaging than previously accepted was widely circulated.

OTHER STUFF Produced new Plant Based Nutrition and Vegan for the Animals booklets.

We designed new Vegan Society adverts to be used in magazines and other publications, Quite a few have gone out already.

We have received many requests for our new ‘Eating the Earth’ booklet from environmental groups (after we sent out samples to Friends of the Earth offices and other environmental groups).

We also gave them out at climate change events.

We have continued written negotiations with the Dept of Health over guidelines for the care of vegans in hospitals and care homes (in light of the new Equality Act that will come into force in April). This is a lengthy process with many letters forward and back. VPSG succeeded in getting guidelines for the care of vegan prisoners only after two years of negotiation, so there is hope for us yet!

A ‘Myspace’ site for young people: www.myspace.com/thevegansociety has been set up and already has a network of over 500 friends.

New environmentally themed T-shirts were designed and produced; they have been selling like hot cakes.

Negotiations with Roche continue, to try to get a vegan vitamin K for infants back on the market. If you wish to add your voice to ours, please contact Roche Products Ltd, Drug Information, Hexagon Place, 6 Falcon Way, Shire Park, Welwyn Garden City AL7 1TW.

We contributed to pieces about WVD on the BBC Website and in the Glasgow Daily Record; both appeared on 31st October.

Our new information sheets include: Gluten-free Vegan Recipes, How to be Vegan and How to make your School more Vegan-friendly. Why not contact us for a free copy.

OTHER PRESS RELEASES

Written representations were made to: Westminster Forum on Food Standards Labelling, Animal Health and Welfare (Scotland) Act 2006 and DEFRA’s consultation on an animal welfare delivery strategy.

We sent out a press release about World Diabetes Day on 14th November, explaining a new study that has found that a low-fat vegan diet significantly reduces the need for some diabetics to take medication.

The first Prison News-sheet produced jointly with VPSG has gone out to all prison governors, catering managers and prison shops. The prison catering pack was also revised in consultation with the Vegan Prisoners Support Group (VPSG).

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HAVE A VEGAN VALENTINE AT CHAI PANI

CELEBRATE AN EGGSTATIC EASTER AT CHAI PANI WITHOUT ANY EGGS OF COURSE! ANY OCCASION ANY EXCUSE - LET'S MEET AT CHAI PANI....

WINNER OF THE BEST VEGETARIAN RESTAURANT 2007 AT PAT CHAPMAN’S GOOD CURRY AWARDS

I CAN’T HELP YOU, BUT I KNOW WHO CAN (SAID THE COW) Rita Jones

S

cientists have recently discovered that cows have particular friends. I could have told them that fifteen years ago.

I lived in a small village in Lincolnshire.

One Sunday afternoon I heard a cow ‘baling’. It is a heart touching noise.

It sounds as if a cow has fallen into a ditch and is distressed. It went on...and on, so I walked through the village led by my ears. There she was – in a field behind a row of cottages – a ‘baling’ black and white cow. She saw me and started to the top of the field, I followed her by walking the path at the side. Fifty yards up the lane I saw the brown cow standing at an electrified fence unable to reach her new-born calf who had slid down the incline and under the fence.

I climbed over the wooden gate and was about to go under the wire when a Landrover drew up. After an impolite greeting from the farmer’s wife she dodged under the live enclosure wire and pulled the leg of the calf bringing it back to its mother.

‘How long will she keep the little one?’ I asked ‘Till tomorrow morning,’ I was told. I turned to go when my eye was caught by the most amazing, wonderful sight: the third cow in the field was just standing up and the front feet of her calf were showing, as she stood fully the calf’s feet touched the ground, the rest of its little body following gracefully, gently and so smoothly. The three cows gathered round the new born, and all licked the little one clean. ‘How long will she keep her calf?’ ‘Till tomorrow morning’ I was told.

There were only the three cows in the field; two brown and one black and white, it was the brown ones that

‘There were only the three cows in the field; two brown and one black and white, it was the brown ones that gave birth but it was the black and white one that went to get help ’

gave birth but it was the black and white one that went to get help – I recall that ‘baling’ cow with respect and know that I witnessed an empathetic act of friendship.

About two years later, on a summer Sunday afternoon - I again heard the ‘baling’ noise. ‘Not again!’ I thought.

I went up the same lane, but this time till I got to the farmhouse. Fenced off from the house I could see a herd of cows restlessly pacing the concrete floor of the stockyard; the sound was not from them but came from inside the barn. What to do? There was no sign of anyone around which I thought

strange as it was obviously near milking time. It then occurred to me that maybe the stockman had met with an accident or even had a heart attack and was lying somewhere needing help, so I went up to the farmhouse and knocked on the door saying that I was concerned about the baling cow and there being no one about. The same farmer’s wife took me through to the barn to see what all the noise was about and we saw the ‘offending cow.’ The farmer’s wife looked around and then said: ‘The stupid thing. Look over there, that cow has just given birth and this silly thing thinks it is her calf.’ ‘Where is her calf?’ I asked. ‘Oh, you dogooders, would you like to see where we keep the calves? You will see that they are warm and well looked after.’

We went to a windowless farm building. She switched on the light and pointed to a little calf lying in a good supply of clean straw, blinking at us in response to the electric light.

‘There are two hundred calves in here and they are all alright,’ she said.

‘Could you not give her back to her mother?’ I asked, but it was a waste of breath, the woman really thought that she was doing the right thing.

Seeing and hearing these cows fills me with sadness, but in an odd way I know I am lucky to have confirmation that being vegan is the only way for me.

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GROW VEGAN Graham Burnett

COMFREY THE WONDER PLANT

S

pring is the perfect time to plant a bed of comfrey (Symphytum officinale).

A perennial herb with large, hairy broad leaves, small bell-shaped purple or pink flowers and a black, turnip-like root; it has long been recognised by both organic gardeners and herbalists for its great usefulness and versatility.

MEDICINAL USES According to Dorothy Hall, ‘comfrey and garlic could together almost halve the present ills of western civilisation.’ An extravagant claim perhaps, but its medicinal uses have been appreciated for centuries.

Indeed, one of comfrey’s traditional names is ‘knitbone,’ a reminder of its healing allantoin content. This naturally occurring compound is said to promote the swift repair of damaged or injured tissues, as well as maintaining cell growth and preventing diseases.

Comfrey has been used to treat a wide variety of ailments ranging from bronchial problems, broken bones, sprains, arthritis, gastric and varicose ulcers, severe burns, acne and other skin conditions. It is also said to have bone and teeth building properties in children, and have value in treating ‘many female disorders’. In past times comfrey baths were popular to ‘repair the hymen and thus restore virginity’. As a word of caution however, some researchers state that excessive internal usage of comfrey should be avoided as it may be linked to some cancers, so eating large amounts is not advised. Nor should it be used to treat dirty wounds, as so rapid are its healing properties that it may trap dirt or pus and cause abscesses.

COMFREY AS A FERTILISER The ‘Bocking 14’ cultivar of Russian comfrey developed by Henry Doubleday Research Association (HDRA) (www.hdra.org.uk) is a particularly valuable source of fertility in the vegan-organic garden. This is very deep-

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Grow Vegan Puzzler Puzzler question: what is the traditional name for comfrey that reflects its remarkable healing properties?

Send your answers on a postcard to: The Vegan Society (address details on page 1) by 30th March 2007. The winner will receive a copy of Forest Gardening by Robert Hart.

Answer to the Winter Grow Vegan Puzzler is Hoverflies.

Winner: Thea Watson from Camden

rooted and acts as a ‘dynamic accumulator’, mining a host of nutrients from the soil by tapping into reserves that would not normally be available to plants. These can be utilised in many ways; n Freshly cut comfrey is wilted for a day or two, then laid in potato trenches about 2” deep. The leaves will rapidly break down and supply potassium rich fertiliser for the developing potato plants. Avoid using flowering stems as these can root. n 2-3” deep layers of comfrey in the compost heap will encourage bacterial activity and help to heat the heap. However, comfrey should not be added in great quantity as it will quickly break down into a dark sludgy liquid that needs to be balanced with more fibrous, carbon-rich material. n Comfrey liquid feed can be produced by either rotting leaves down in rainwater to produce a ready-to-use but very smelly ‘tea’, or else by stacking dry leaves under a weight in a container with a hole in the base. When the leaves decompose a thick black comfrey concentrate is collected. This should be diluted in a ratio of 15:1 before use. n A 2” layer of comfrey leaves placed around a crop as a mulch will slowly break down and release plant nutrients. It is especially useful for crops that need extra potassium, such as tomatoes, and also fruit bushes like gooseberries and currants.

n A potting mixture can be made in a black plastic sack, alternating 3-4” layers of well decayed leaf mould and chopped comfrey leaves. Add a little dolomitic limestone to slightly raise pH. Leave for between 2-5 months depending on the season, checking that it does not dry out or become too wet.

The mixture is ready when the comfrey leaves have rotted and are no longer visible.

Use as a general potting compost, although it is too strong for seedlings.

PROPAGATION Bocking 14 comfrey roots can be purchased by mail order from the HDRA and other specialist nurseries, or else the gardener can produce their own ‘offsets’ by simply digging up a clump and dividing it. The original plant will quickly recover, and each piece can be replanted or else given away to fellow gardeners and allotmenteers. Note, however, that once established, comfrey can be a very difficult plant to get rid of, although I’ve never quite been able to work out why anybody would want to!

Joining VON is the best move for the veganorganic gardener. Vegans! Remember there is a world of difference between veganorganic (stockfree) and conventional organic – join VON and help get real vegan-grown food in the shops.

Write to: VON, 80 Annable Rd, Lower Bredbury, Stockport SK6 2DF or email info@veganorganic.net VON Membership & general enquiries to 0845 223 5232 (local rate, 10am to 8pm) Visit the VON website and join online at www.veganorganic.net VON is a registered charity number 1080847 Graham Burnett is a vegan permaculturist, artist and author of Permaculture, a Beginners Guide. His latest book, Earth Writings, is available from www.spiralseed.co.uk Disclaimer; note that no medical treatment using herbal cures should be undertaken without qualified supervision.

NUTRITION NEWS

DIET AND PROSTATE CANCER Stephen Walsh

T

he prostate gland is found only in men and produces the liquid part of semen. Over 95% of prostate cancer deaths occur over the age of 65. Many more people suffer from prostate cancer than die from it. Each year in the UK about 10,000 men die of prostate cancer (4% of male deaths) while 30,000 cases are diagnosed, making prostate cancer the most commonly diagnosed cancer in men.

Populations across the world show widely differing death rates from prostate cancer. In contrast with breast cancer – for which a large part of the variation in cancer incidence between populations can be attributed to childbearing and breastfeeding patterns, body weight, physical activity and alcohol use – there are no established major lifestyle risk factors for prostate cancer. Excess weight and physical inactivity in adult life may increase risk somewhat but cannot account for the variation in rates between different populations.

There is no lack of possible dietary factors. Vitamin E and selenium, tomatoes/lycopene, flaxseed/lignans, soya/phytoestrogens and fish oil all have their supporters as potential protective agents while suspicions centre on red meat, dairy products/calcium, animal fat and alpha-linolenic acid. However, a review of chronic disease risk factors by the World Health Organisation in 2003 did not consider any of these suggested links to be convincing or even probable.

Large trials are needed in order to directly evaluate the effect of dietary changes on deaths from prostate cancer. A US trial involving 32,400 men is currently evaluating the effect of vitamin E and selenium and is expected to report its results in 2013.

It is possible that vegan or near-vegan diets could reduce the risk of prostate cancer but this is not an easy hypothesis to test.

Studies that have looked at mortality in vegans have not included enough older male vegans to directly evaluate prostate cancer death rates. However, hormone measurements in vegan men suggest a potential modest reduction in risk.

Prostate Specific Antigen (PSA) levels are used to track progression of prostate cancer. Changes in PSA in men with

prostate cancer provide a rough indication of prostate cancer development. Several experimental studies using plant-based diets have looked at changes in PSA. The largest such study (Shike, 2002) compared 627 men following an experimental diet for four years with 603 men following a more conventional diet (control group). No effect on PSA levels was found, but this may be due to limited diet changes – blood cholesterol levels dropped by just 2%.

A one year study (Ornish, 2005) with 93 volunteers with prostate cancer observed a 4% decrease in PSA in men on the experimental diet compared with a 6% increase in the control group. Interestingly, blood from those on the experimental diet inhibited growth of prostate cancer cells in test tubes. In this case the diet was vegan except for three grams a day of fish oil. The diet was also very low in fat and included plenty of soya protein along with supplements of selenium and vitamin E. The participants increased their physical activity and used stress reduction techniques.

It is understandable that the researchers used a multifaceted approach to increase their chances of seeing some effect but it is therefore impossible to say how much effect was due to the removal of most animal products and how much was due to other factors. It also cannot be guaranteed that the hormone and test-tube changes seen after one year would translate into benefits in health and longevity in the long term.

A third study (Nguyen, 2006) looked at ten men who had previously been treated for prostate cancer and were now showing rising PSA levels, indicating that the cancer was returning. The men were encouraged to substantially increase their consumption of whole grains and vegetables and to use stress reduction techniques. During the 6 months trial the average rate of increase in PSA dropped by over 75% compared with that before the trial. If this apparent effect were confirmed in a longer trial with a proper control group it would greatly add to the evidence for a benefit of plant foods in combating prostate cancer.

As it stands, the balance of evidence indicates that a diet centred on whole plant foods may reduce the risk of prostate cancer, but any stronger claims will have to await further research.

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RECIPES Helen Edwards

TOMATO AND CARDAMOM SOUP

500g tomatoes 1 tbsp vegetable oil 1 green cardamom pod 3 whole cloves 0.5 tsp ground dried ginger 1 medium red onion, diced 3 cloves garlic, diced 250ml water

To remove skins, place tomatoes in a pan of boiling water and simmer until skins begin to split. Remove tomatoes from pan and place in cold water. Remove and discard skin, and reserve tomatoes.

Heat oil in a non-stick saucepan.

Remove the seeds from the cardamom and add the rest of the pod to the pan with the cloves and ginger. Cook over a medium heat for 30 seconds, stirring constantly.

Add onion to the saucepan and fry over a medium heat, stirring frequently, until the onion is soft and smells sweet (7-9 minutes).

Add the water to the pan with the peeled tomatoes.

Bring to the boil and simmer, covered, for 20 minutes.

Allow to cool slightly, and liquidise. Press through a sieve, to form a smooth soup. Return to the heat before serving.

CHOCOLATE CHERRY FUDGE 105ml soya milk, unsweetened 60g dark vegan chocolate 400g sugar, caster 100g dairy-free spread 1 dstsp liquid glucose 1 tsp vanilla extract 85g Glace cherries, chopped

Place the milk in a heavy-bottomed saucepan and heat gently until warm.

Break or chop the chocolate into pieces and add to the milk. Continue to heat gently, stirring occasionally, until melted.

Add to the saucepan. Heat, while stirring, until the chocolate has melted and well mixed. Continue to heat until the mixture begins to boil, at which point do not stir any more, but wash down any sugar crystals that form on the insides of the pan with a damp brush.

Heat, uncovered, until the mixture reaches soft ball stage - 116째C on a sugar thermometer.

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The Vegan l Spring 2007

CRISPY LIME TOFU WITH CUMIN SPICED ONIONS FOR THE SPICED ONIONS

FOR THE CRISPY LIME TOFU

1 tbsp vegetable oil 0.25 tsp ground dried ginger 1 tsp ground cumin 2 red onion, thinly sliced

1 lime 3 tbsp gram flour 1 tbsp plain flour 1 tbsp fresh coriander, finely chopped 3 tbsp unsweetened soya milk 3 tbsp plain flour 250g regular tofu 5-10mm depth rapeseed oil in bottom of frying pan

Heat oil in a non-stick frying pan.

Add the spices to pan, and cook over a medium heat, for 30 seconds while stirring.

Finely grate the zest of the lime, and mix with the next four ingredients to make a smooth, fairly thick, batter.

Place the 3 tbsp plain flour in a shallow dish.

Add the onion to the frying pan and cook over a medium heat, stirring frequently, until the onions are soft and translucent (10-15 minutes).

Remove from the pan and set aside to keep hot whilst frying the tofu.

Cut the tofu into 8 x 50mm squares, approximately 15mm thick.

Heat the oil in the frying pan.

Coat each tofu square lightly in the plain flour, then dip into the batter. Place the battered tofu in the frying pan, and fry for about 2 minutes on each side, until golden. Remove from the pan, and drain on kitchen paper briefly before serving, topped with the reserved onions.

Allow the mixture to cool undisturbed, until the temperature reaches about 43째C. Add the vanilla to the fudge and mix well with a wooden spoon.

Add the cherries to the fudge and stir the mixture until it just starts to lose its gloss and stiffen. Quickly pour into a prewarmed tray (15cm x 20cm) and press down. Allow to cool, and cut into 2cm squares. Store in an airtight container.

The Vegan l Spring 2007

23

GARY FRANCIONE Interviewed by Rosamund Raha

G

ary Francione is Distinguished Professor of Law and the Katzenbach Scholar of Law and Philosophy at Rutgers University, USA. His most recent book is Introduction to Animal Rights: Your Child or the Dog? (Temple University Press, 2000), but he expects his new book The Personhood of Animals to be published in May 2007 by Columbia University Press. Professor Francione also has an excellent website: www.animal-law.org which has several video presentations that explain his philosophy in words and pictures. He has kindly agreed to an interview to explain his theory of animal rights, which differs from those of Peter Singer and those of Tom Regan, and that has veganism as its moral baseline.

What do you see as the difference between animal welfare and animal rights?

Animal welfare maintains that it is morally acceptable to use non-human animals for human purposes as long as we treat animals ‘humanely’ and do not impose ‘unnecessary’ suffering on them. The goal of animal welfare is the regulation of animal use.

The animal rights position is that we have no moral justification for exploiting nonhumans however ‘humanely’ we do so. The goal of animal rights is the abolition of animal use.

On the contrary, animal welfare tends to make the public feel better about animal exploitation. In any event, we have had animal welfare regulation for 200 years now and it has not resulted in the abolition of any institutionalized exploitation.

We are exploiting more animals than ever before.

On the question of normative guidance, rights theory prescribes immediate incremental change in the form of veganism. Veganism is the one thing that each of us can do right now. Veganism is not merely a matter of diet; it is a moral and political commitment to the abolition of animal exploitation on the individual level. I have met many animal advocates who claim to embrace animal rights and abolition but who continue to eat animal products and many of the large animal organizations downplay veganism. In my view, that is no different from someone who claims to be in favour of the abolition of slavery but who continues to own slaves.

‘...we have had animal welfare regulation for 200 years now and it has not resulted in the abolition of any institutionalized exploitation.

We are exploiting more animals

There is no meaningful distinction between meat and dairy (or other animal products). Animals exploited in the dairy industry live longer than those used for meat, but they are treated worse during that life, and they end up in the same slaughterhouse after which we consume their flesh anyway. There is probably more suffering in a glass of milk or an ice cream cone than there is in a steak.

On the social and political level, we should be putting movement resources into creative campaigns to encourage veganism rather than into campaigns for more ‘humane’ exploitation. The former have a more direct impact on reducing animal exploitation by decreasing demand, and represent meaningful incremental steps toward abolition.

than ever before.’

There are some animal advocates—I call them ‘new welfarists’ in Rain Without Thunder: The Ideology of the Animal Rights Movement— who claim to embrace abolition as the long-term goal, but who argue that welfarist regulation in the short term is the only thing that we can, as a practical matter, do now to help animals. Moreover, new welfarists claim that better regulation will lead to abolition eventually.

I regard both tenets of the new welfarist position to be wrong.

What you call the “new welfarist” position characterizes the position of many animal advocacy organizations.

Why do you think it is wrong?

Putting aside that an abolitionist movement should employ abolitionist means to achieve its goal, there is no historical evidence that animal welfare regulation will lead to abolition.

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The Vegan l Spring 2007

Please give more details of why you say that it is misguided to praise groups that campaign for better welfare standards for farmed animals?

I reject these welfarist campaigns for several reasons.

First, I do not think that most of these campaigns have resulted or will result in providing significantly greater protection to animal interests. As I explained in Animals, Property, and the Law, animals are property. They are economic commodities.

To the extent that we respect animal interests, there is an economic cost. The result is that animal welfare standards rarely go beyond the level of protection that is necessary to exploit animals in an economically efficient way given particular uses.

Second, to the extent that there is any benefit for animals from these campaigns, those benefits are surely outweighed by the fact that animal exploiters can point to the praise of animal advocates for their supposedly ‘humane’ treatment of non-human animals. For example, after McDonald’s agreed to require that their suppliers follow certain slaughter guidelines designed by meat-industry consultant Temple Grandin, PETA gave Grandin an award, and, along with Peter Singer and other supposed animal advocates, publicly praised McDonald’s as leading the way in improving animal treatment. Singer, PETA, Tom Regan, and others have praised Whole Foods, Inc. and its CEO, John Mackey, for their ‘Animal Compassion’ standards, which supposedly require the ‘humane’ treatment of animals whose corpses are sold in the Whole Foods stores.

These sorts of actions reassure the public that we can exploit animals in a morally acceptable way if we only just improve animal treatment. Indeed, Singer claims explicitly that we do not have to be vegans or even vegetarians; we can be ‘conscientious omnivores’ if we take care to eat meat and dairy that have been produced in a ‘humane’ manner. If you tell people that they can be morally ‘conscientious omnivores,’ you can be sure that they won’t feel the need to go vegan. This is counterproductive as a practical matter.

A central tenet of the welfarist position is that, as a factual matter, animals do not have an interest in continuing to live and are concerned only with how we treat them. For example, Jeremy Bentham, a primary architect of animal welfare, maintained that animals do not care about whether we kill and eat them; they care only about how we treat them. Peter Singer takes this position as well.

In my work, I argue that this position is wrong. It is absurd to claim that beings who are sentient have an interest in not suffering but have no interest in continuing to live. Sentience is means to the end of continued existence; sentience is a characteristic that has evolved in certain beings as a mechanism to facilitate continued existence. Many non-human animals, like humans, will endure terrible suffering in order to continue to live. In any event, I disagree with Bentham, Singer, and others who claim that non-human animals do not have an interest in continued existence. The notion promoted by Singer that humanlike self-awareness is necessary for an interest in continued existence is blatantly speciesist.

‘It is absurd to claim that

beings who are sentient have an interest in not suffering

If I am correct, and non-human animals, like humans, have an interest in continued existence, then if we are going to treat that interest as morally significant, we must apply the principle of equal consideration and give that animal interest the same protection that we give to the interest of humans in not being used as commodities.

but have no interest in

We do not regard it as appropriate to treat any human exclusively as the means to the ends of another.

We do not regard it as appropriate to treat any human as a commodity. We do not regard slavery—even ‘humane’ slavery—as morally acceptable. We accord every human, irrespective of her intelligence or other characteristics, the right not to be treated as the property of another.

continuing to live.’

Third, I regard it as seriously problematic as a matter of movement ideology to take the position that more ‘humane’ exploitation is a morally acceptable response to animal exploitation. It is, of course, ‘better’ to do less harm than more once you have decided to inflict harm. For example, it is ‘better’ if a rapist does not beat his victim in addition to raping her. But would we say that we can be ‘conscientious rapists’ if we avoid beating rape victims? Of course not.

Similarly, if we are going to inflict harm on animals, it is ‘better’ that we inflict less harm and not more. So I suppose in one sense that it is better to eat an animal who has been tortured less if we are going to eat animals. But does that mean that we act morally if we eat animals that have been raised in supposedly more ‘humane’ circumstances? Not in my view.

What makes you say that non-human animals have a right to life?

Non-humans have an interest in continued existence and we must protect that interest with a right if we are not to be speciesists.

There is no morally sound reason to deny this right to nonhumans. We should accord to all sentient non-humans the right not to be used as a commodity.

This is a brief answer to an important and complicated issue.

Those interested in further discussion about this should take a look at my book, Introduction to Animal Rights: Your Child or the Dog? (2000) Is your abolitionist position realistic considering the speciesist attitudes of most human beings?

Certainly. Indeed, the promotion of veganism, which I regard as the foundation of the abolitionist movement, is the only realistic position. The only way in which we will succeed in effecting significant change in the way that we use and treat animals is by building a political and social movement of individuals who are committed to abolition and who recognize that we cannot take animal interests seriously as long as we continue to eat meat, dairy, eggs, etc.

The Vegan l Spring 2007

25

GARY FRANCIONE Continued

We can build that movement but we must present a clear and consistent abolitionist position that has veganism as its moral baseline. Yes, people are speciesist. We are not, however, going to help them to reject speciesism if our message is that we should not eat crated veal but should, instead, eat ‘free-range’ veal. We are not going to help people to see that sexism is wrong by encouraging people to patronise only those pornographic films whose actors receive certain employment benefits. The same analysis applies in the animal context.

We certainly are not going to get anywhere with a movement that says that we ought to treat animals ‘humanely’ and that we can be ‘conscientious omnivores.’ It is animal welfare, and not the abolitionist position, that is unrealistic. The animal welfare position will only facilitate the continued exploitation of non-human animals. I find it deeply troubling that most large animal organizations either do not promote veganism at all or treat it as something that only the brave few can do. It should be portrayed as the ‘normal’ or default position of the movement.

Your views are in some ways similar to those of Tom Regan. What do you see as the difference between your views and those of Tom Regan?

Our views are similar in that Regan claims to be an abolitionist. There are, however, a number of differences.

First, I maintain that any nonhuman who is sentient is entitled not to be treated as a resource. No other cognitive characteristic is required. Although Regan equivocates on the point, he links moral significance with cognitive characteristics beyond mere sentience.

Second, Regan maintains that death is a greater harm to humans than to nonhumans.

I not only reject that view as an empirical matter, I regard it as problematic for any abolitionist theory.

‘ I find it deeply troubling that

most large animal organizations either do not promote

In short, we are not going to be able to change speciesist attitudes by reinforcing them, and that is precisely what animal welfare does. Any statement that it is acceptable to continue to exploit nonhumans—however ‘humanely’—is not progress.

Why do you say that PETA’s use of sex appeal in its campaigns is destructive?

veganism at all or treat it as something that only the brave few can do. It should be portrayed as the ‘normal’ or default position of the movement.’

As long as we continue to commodify women—and that is what sexism is—we will continue to commodify non-human animals. There is a very close relationship between speciesism and sexism.

We need to see that the problem is the commodification of persons. We need to reject that in whatever context it occurs. Speciesism is morally unacceptable because, like sexism, racism, and homophobia, it treats an irrelevant characteristic (sex, race, sexual orientation) as a barrier to full membership in the moral community.

I should add that I think that as a practical matter, PETA’s sexist campaigns have done nothing but trivialize the issue of animal exploitation. And those campaigns have not been successful although success would not make them morally right. Look at the fur campaign, which was a primary focus of PETA. The fur industry is stronger than it has ever been.

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The Vegan l Spring 2007

Third, Regan does not think that the principle of equal consideration can get us very far toward animal rights. As I indicated above, I think that equal consideration can get us to the abolitionist position.

Fourth, Regan does not focus on the status of animals as property. In my view, the institutionalized exploitation of nonhumans cannot be understood without recognizing this aspect of the problem.

Finally, Regan very actively promotes animal welfare. A recent example of this is his support of Whole Foods, which I alluded to above.

Do you have any nonvegan friends?

I have friends who eat meat and dairy, just as I have friends who are Republicans and I certainly am not a Republican.

But they all know exactly where I stand on these issues.

I spend a great deal of time talking with my friends about veganism and I am delighted to say that many of them have become vegans. And I never stop trying to persuade the others. Never.

Thank you very much for giving us a taste of your animal-related philosophy. It has been a privilege to compare the views of three leading figures in this field in the last three editions of The Vegan.

DOES SHE EAT CAKE? Geraldine Gibson

I

have to smile when I recall some of my early vegan experiences: my ineptness at dealing with challenging questions, the feelings of loneliness, the incredulous expressions on the faces of friends and family when telling them of my new way of life, and the really tough and stressful times when I’d have cheerfully murdered for a bar of Galaxy chocolate.

Perhaps the strangest time was the day I ‘disappeared’ out of sight!

It was the custom in the office where I worked to bring cakes to share on special occasions such as birthdays. On one such occasion I was offered a cake that I politely refused, knowing that it contained animal ingredients. The scenario that followed was incredible.

A row broke out among my colleagues regarding my refusal to eat the cake - some pitying me (presumably for being so stupid as to let a little thing like animal cruelty prevent me from indulging), while others seemed to think it was merely some form of masochistic self-denial. ‘I feel sorry for her,’ said one. ‘Well it’s her own fault,’ countered another. The argument continued in this vein.

Incidentally, my workplace was a politically-correct government establishment - a caring, sharing place where phrases like ‘equal opportunities’, and ‘anti-discrimination policy’ were everyday jargon, being firmly imbedded within the culture.

What was so amusing (in a sad kind of way) was not the argument itself, but that my colleagues seemed oblivious to the fact that I was there!

It felt like I’d stepped off the pages of Alice in Wonderland, having swallowed a ‘Drink Me’ draft, changing me into the invisible woman. Had I been more confident, I’d have interrupted the argument and seized the occasion to share with them my reasons for becoming a vegan - explaining that I didn’t see it as a ‘fault’ but a reasoned choice. What a missed opportunity for honing my missionary skills. I should have persuaded them, in my best ‘holier than thou’ fashion, that they too could change their errant ways and be like me! Instead of which I cowered in the corner of the room like the captured mice that so often seek refuge from my cat, shocked that I’d provoked such disturbance. (I’d never been interesting enough to talk about before!)

Since that time I’ve often reflected on the reason for my colleagues’ behaviour. I can only suppose that they felt uncomfortable in my presence because they feared I might try to ‘convert’ them if they included me in the argument. It was therefore easier to pretend I wasn’t there. Although vegetarianism is now widely accepted, veganism was clearly a ‘fad’ too far for my workmates. No discrimination there then.

In truth I cared little what others thought of my ‘wacky’ ways; all I’d wanted was for someone to get me a nice, vegan date and walnut slice from the health-food shop down the road. Then I could have shared my colleagues’ birthday celebrations in proper ‘live and let live’ fashion.

VEGAN SOCIETY ELECTION AND AGM 2006 Vegan Society Election 2006 In the Vegan Society Council election 769 valid ballot papers were counted. As a result of this postal ballot the following candidates were elected: Chris Childe (218, 218), Vanessa Clarke (104, 158), Vanessa Payne (90, 169), Janet Pender (235, 235). The first figure in brackets is the number of first preference votes received and the second figure is the number of votes held when the candidate was declared elected – this may include votes transferred from other candidates.

Many thanks to Jay Ashra and Ian McDonald for also standing.

Vegan Society Annual General Meeting 2006 The Vegan Society AGM was held on 28th October at 2pm in Conway Hall London. Over 100 members attended.

Firstly normal business and the discussion of the Report and Accounts were covered, with members’ questions included.

The results of the elections to Vegan Society Council were then announced.

All motions (details of which appear in the Report and Accounts) were passed.

Motion 1 was carried with 8 abstentions.

Motion 2 was carried with 13 abstentions.

Motion 3 was carried with 13 abstentions.

Motion 4 was carried with 2 abstentions.

Motion 5 was carried with 5 abstentions.

Motion 6 was carried with 11 abstentions.

by 102 votes to 2 by 80 votes to 12 by 70 votes to 23 by 101 votes to 0 by 95 votes to 0 by 57 votes to 31

The members are to be thanked for a higher than usual turnout in the elections and at the AGM. Involvement is very much encouraged.

The Vegan l Spring 2007

27

If you are a vegan or vegetarian, keen on the non-exploitation of animals and the environment, an appropriate Overseas Aid Charity to support is

VEGFAM

Registered Charity No.232208 Inland Revenue Ref. XN8555 & XAD67AG (Gift Aid) VEGFAM “FEEDS THE HUNGRY WITHOUT EXPLOITING ANIMALS”

The Fragile Environment cannot support TWO populations – Humans and their Food Animals.

Since 1963, VEGFAM has been raising funds to alleviate hunger, thirst, malnutrition and starvation, helping people in over 40 countries, by financing sustainable, self-supporting plant food projects and safe water supplies.

VEGFAM helps people to help themselves by providing funds for seeds and tools for vegetable growing projects, fruit & nut tree planting, irrigation and water wells.

Emergency feeding in times of crisis and disaster.

Food security prevents malnutrition and starvation. Using plant foods is a far more efficient and sustainable way of addressing hunger overseas.

VEGFAM is professionally operated, entirely by volunteers, so as much as possible is spent on famine relief projects.

GENERAL DONATIONS paid into a/c No. 65023307 00 will be apportioned between: Projects (90%) Administration Expenses (9%) Office Building (1%) The Co-Operative Bank plc, 242 High Street, EXETER, EX4 3QB Sort Code 08-92-90 SUPPORTERS ARE INVITED TO PAY DONATIONS DIRECT INTO THE ABOVE BANK ACCOUNT, ONLINE, OR BY POST TO THE ADDRESS BELOW. For more information (Project News, Bankers Orders, Gift Aid, Legacies), please send an SAE to: VEGFAM, c/o Cwm Cottage, Cwmynys, Cilycwm, Llandovery, Carmarthenshire, SA20 0EU. Telephone 01550 721197 Facsimile by arrangement.

Online Giving: https://www.charitychoice.co.uk/vegfam Thank you for your support.

youth

pages

ar s tLetter

Hi! I am just starting my first year of university and have found out that the uni doesn't really cater for vegans. I have joined up with some other vegans and veggies and we are hopefully going to change this by making the uni more vegan friendly and making more people aware about veganism.

We're in the process of doing surveys and are talking to caterers - I managed to get the canteen to do a vegan pizza so we are kicking off to a good start!

Emma Davies, Student at Southampton Solent University Thanks for writing in Emma. It sounds like you are off to a great start. Keep up the good work!

Johanna xx

PS. We’ll send you some vegan goodies as a reward for being such a star!

bookr e v i e w

illustrations: www.emonkeys.co.uk

Vegan with a Vengeance - over 150 delicious, cheap, animalfree recipes By Isa Chandra Moskowitz Published by Marlowe & Company Cover Price: £9.99

V

book

ISBN 1569243581 egan with a Vengeance was born from Isa Moskowitz's US public access cooking show The Post Punk Kitchen but you really don't have to be punk to like this book - you’ve just got to like good food.And I'm really liking this book: everything is made from scratch (cheaper for us, less income for the big corporations), but the recipes are not at all tricky, even for kitchen newbies. Isa's fun and scrummy recipes are inspired not just from her Jewish NYC background but from all over, and include a brilliant brunch section with pancakes, waffles, sweet potato hash *drool*; muffins and brownies *sigh*; green thai curry and pizzas *slurp*; as well as some fab tofu recipes, all presented with a generous helping of creativity, kitchen info and tips ('punk points'), and her friendly NY Post-Punk chatter. Food with attitude you gotta love it!Check out her site: www.theppk.com

book book

Vegan with a Vengeance is available from The Vegan Society for £9.99 plus post & packing.

Does your school or college need to be made more vegan f r i e n d ly ?

Get in touch with us and we can send you our new information sheet giving you tips on how you should go about it, as well as leaflets and booklets to hand out to fellow students, teachers and catering staff.We will also supply you with a vegan Write to: The Vegan Society (YOUth), Donald Watson House, catering pack full of information and recipes so that the 7 Battle Road, St Leonards-onSea, East Sussex TN37 7AA , UK canteen has no excuse not to put vegan food on the menu!

Or Email: youth@vegansociety.com

The Vegan l Spring 2007

29

food food food

Here are two scrummy, cheap ‘n easy recipes taken from Vegan with a Vengeance by Isa Chandra Moskowitz.

Chickpea Broccoli Casserole serves 6-8 as a side dish

This is a nice healthy veggie-ful meal, especially if you're feeling lazy, since all the ingredients go into one pan.

3 x 450g/16oz cans chickpeas, drained and rinsed (or equivalent amount cooked chickpeas) 1 large onion, quartered and thinly sliced 3 large carrots, grated 1 head broccoli, cut into small florets 2 tablespoons thinly sliced chives 25g/1oz bread crumbs (preferably whole wheat) 3 tablespoons olive oil 250ml/8fl oz vegetable stock 1 teaspoon salt

Preheat oven to 180°C/350°F/gas mark 4. In a large bowl mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add the vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again.

Finally, add the vegetable stock and salt, and mix one

recipe recipe

last time.Transfer all ingredients to a 23 x 33cm/9 x 13in (preferably glass or ceramic) casserole dish. Press the mixture firmly into the casserole. Cover with foil, bake for 45 minutes. Uncover and bake for 15 more minutes. Serve it hot on the day of cooking, but it tastes good cold as well.

Sweet Potato Fries serves 4

2 large unpeeled sweet potatoes (about 900g/2lb), cleaned and cut into 5mm/1/4in strips lengthwise 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon black pepper

Preheat oven to 220°C/425°F/gas mark 7. Lightly grease a large baking tray. Combine oil, cumin, coriander, and pepper in a large mixing bowl. Add the potatoes and toss well to coat. Arrange in a single layer on the prepared baking tray. Bake for 15 minutes.

Use tongs to flip potatoes over, and bake for another 10 to 15 minutes until browned.

i am...

sporty Isis Clegg-Vinell

About me: I live in Tunbridge Wells with my parents and brother. I go to Tonbridge Grammar School and am in the Lower Sixth (year 12) and study PE, drama, art and classical civilisation A levels. I have been a vegan since birth. Age: 16 Interests: Gymnastics (I am in the Great Britain (GB) team), dance, performing arts and inline hockey. Gymnastics Competitions: includes 4th in 2005 Belgium World Cup, 3rd with team GB in European Championships 2005, 1st in the British Tournament ‘03, '04, '05 and '06;Won British Championships in 2005. On being a Isis and partner sporty vegan: People are always rather surprised when they found out I am vegan. I get all the Matt in action usual questions like 'what on earth do you eat, then?' When I go through an average day with 'Well, I start with cereals with soya milk, then I have an apple, sandwiches and a packet of crisps for lunch, a few biscuits or a muesli bar and some chocolate milk on the way to training and then mashed potatoes, nut cutlets, vegetables and gravy for dinner' they're surprised how normal it sounds. I train 5 days a week (total of 15 hours). I don't eat anything special before competitions except that I go for a high-carb meal the evening before. I then take lots of snacks along on the day as gymnastics competitions involve a few 3-minute routines with warming-up before and a lot of waiting around in between. The future: When I leave school in eighteen months' time, I might try auditioning for Cirque de Soleil. Eventually, I'd like to try acting.

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The Vegan l Spring 2007

packed lunches Vs school dinners

vegilantics We l c o m e

to

the Spring 2007 Vegilantics Report. This quarter, we have been investigating how easy it is to be a healthy eating vegan in school - the packed lunch versus school dinner argument.

We both take packed lunches to school. If you make your own lunch, you know exactly what you are getting. It's tempting to stuff a packet of crisps, a flapjack or bar of chocolate in your bag, but you can try to pack a healthy, yet yummy, lunch. You don't have to resort to making sandwiches - often we take jacket potatoes with beans, vegetables and Cheezly, or pasta with sauce, vegetables and tofu.

Packed lunches can be a pain sometimes, though.

For example, you could forget to make them the night before and have a mad rush in the morning to get everything done, and we do sometimes get teased for eating unusual looking food.

Some schools are very good at catering for vegans. When Bronwyn started her current school, our mum went in to see the cook and explain what a vegan is. She was allowed to look around the kitchen and check ingredients for herself.

The school is now applying for 'Healthy School' status, and say that if you sneak in crisps, chocolate or fizzy drinks, they will be confiscated.

The headmaster has changed catering companies to Edward & Ward, who say that they only use

youth

By Aisha and Bronwyn locally sourced and some organic ingredients.

But when our mum asked them to review the four week rolling vegan menu, they told her that as she was 'inflicting her diet on her child' and that being vegan was not a medical matter, so they wouldn't lay on a vegan option.

At Aisha's school, the dinners aren't often healthy, and they are unimaginative and repetitive; the closest thing to a salad is a tuna and salad baguette! Most of Aisha's friends just buy cakes, cookies and flapjacks instead of a 'proper' meal.

We must admit though, there are days when we just want to eat our friends' chocolate. Aisha was so disappointed that the new dark chocolate Kit Kats weren't vegan. Green & Black, Plamil and Organica all make lovely chocolate, but she can't get it in the school tuck shop.

Bronwyn feels that she's missing out sometimes too and it's very tempting to give into peer pressure and head off the vegan beaten track when you're at senior school and there's only junk food available.

But all in all, we both feel that packed lunches are the definitely the best option, and quite frequently the only option, for vegans in school.

For loads of imaginative lunch box ideas check out Vegan Lunch Box by Jennifer McCann (review on pg 35) or http://veganlunchbox.blogspot.com.

contacts are aged 16-

25 and here for vegan youth to email.To find out about being one, contact Sophie:

The Vegan l Spring 2007

31

“VEGAN VENTURE�

THE MAXWELL LEE MEMORIAL WORKSHOP Applications are invited from vegetarians/vegans aged 1625 years for a vegan cookery day to be held at the Vegetarian Society near Manchester on Tuesday 21 August 2007.

This course, with specially designed nutritious meals for young people by the Cordon Vert School, will be totally funded by The Vegetarian Charity in memory of the late Maxwell Lee. Maxwell became a vegetarian at the age of 12 for moral reasons and then a vegan in 1985. His commitment to the Vegetarian Society spanned 50 years in various roles.

He was Honorary General Secretary of the International Vegetarian Union for 17 years and later President of the European Vegetarian Union as well as being involved in setting up The Vegetarian Charity of which he was Chairman from 1985 until his untimely death in 2005.

Application forms from: The Vegetarian Charity Cobblers Cottage, Chapel Lane, Coxbank, Audlem, Cheshire CW3 OEU

VEGGIEVISION - ENTERTAINING THE CONVERTED K

arin Ridgers’ passion for promoting everything vegan plays a huge part of her life. A former trustee of The Vegan Society, award winner from Viva!, and a main media contact for the Vegetarian Society, Karin has also found time to run VeggieVision - the internet TV station.

“There is so much that we want to do with VeggieVision and of course it all boils down to budget. We have had super support from wonderful people who have worked for free or at a much lower rate than usual; and I am very grateful as without them there wouldn’t be a VeggieVision. But moving forward we want to pay people their worth, film on a much more regular basis, and bring some entertainment that also means something to us vegans.”

‘There is so much

The future is exciting for VeggieVision.

In the pipeline there are entertaining mini programmes, writers who are working on comedy sketches and cartoons and there are new channels including the Travel Channel and the Education Channel which will be promoted to schools.

The VeggieVision team are liasing with lots of companies to bring in high value competition prizes including holidays, as well as more celebrity interviews and input from ‘regular’ vegans and vegetarians too!

“I see VeggieVision as ‘entertaining the converted’ rather than preaching to them. We aim that they will appeal to non veggies too with tasty cookery, exclusive celebrity interviews and by promoting the positive aspects of being vegan - including all the super vegan products out there that many people do not even know exist.”

“The feedback has been amazing People in other countries have been in touch. Some do not know any other vegans and have emailed us to say they no longer feel alone. Other people include a lapsed vegan who went back to being vegan and a ‘lazy vegetarian’ who was inspired to get active - both after watching VeggieVision. So when I am working till 2am on VeggieVision I think of this and it’s all worthwhile!”

that we want to do with VeggieVision and of course it all boils down to budget. We have had super support from wonderful people who have worked for free or

“By the time you read this article our aim is that we will have free reports for viewers to download and an amazing new look underway, as well as some unusual gifts to buy in the VeggieVision shopping centre.

With viewers’ and companies’ support the sky is the limit, so why not sign up now and even get involved yourself?

Maybe film your own vegan fridge, a local veggie café or just film yourself telling the story of why you went vegan.

Who knows - perhaps it will inspire another person to go vegan.

For more information please check out: www.veggievision.com

at a much lower rate than usual; and I am very grateful as without them there wouldn’t be a VeggieVision.’

The demand from viewers to see adverts for vegan products is the most popular request and with 1000s of viewers and over 1,500 subscribers the audience is growing every day.

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CURIOUS VEGETABLES: THE PARSNIP Bill Laws

The sweet taste of roasted parsnip is a mid-winter delight it’s their natural sugars that do it. However, the parsnip which has lain too long on a chilled supermarket shelf will be dull by comparison with the parsnip pulled on the day of its consumption, especially if it’s home grown.

Ignore those who say it’s an impossible vegetable to grow because the seed takes for ever to germinate (try ‘chitting’ the seed first, laying them between two layers of damp toilet tissue for forty-eight hours in a dark, warm place).

The post-war passion for producing prize parsnips for the village vegetable show has almost died out. Giant parsnips were grown in barrels of soil, each chitted seed laid in a pocket of leaf-mould and sand. One gardener remembers storing his prize winners, wrapped in damp sacking, in the old tin bath on the eve of the show: ‘they’d be so long their tapering ends would be hanging over the end!’

The parsnip, even in a bitter winter, is a hardy survivor and all better for a touch of frost. The cold actually accelerates the conversion of its starch into sugar which explains why the Elizabethan housewife used her ‘parsnep’ to sweeten her cakes.

She could bless the Romans for bringing their pastinaca (from the Latin pascare, to feed) into northern Europe. She would agree with the sixteenth-century London gardener John Gerard who reported that ‘the Parsnep nourish more than does the Turneps or the Carrots.’

While we may happily roast parsnips and potatoes in the same baking tray these days, in the early eighteenth century ‘potatoes and popery’ were the province of the Catholics and strictly avoided by parsnip-loving Protestants.

Roast parsnip was traditional fare for Ash Wednesdays.

Spade, Skirret and Parsnip - The Curious History of Vegetables, by Bill Laws (Sutton Publishing)

Membership / Renewal

I wish to become a member and support the work of the Vegan Society.

I wish to renew my membership.

Membership No. (if known)......................................................................

Name:................................................................................Address:..........................................................................................

Postcode:........................................Tel:..........................................................email:..................................................................

Date of Birth: (for security purposes)........../.........../..........Occupation:.....................................................................................

Please tick this box if you are a dietary Vegan. This entitles you to voting rights in the Society’s elections if aged 18+.

Please treat my membership subscription as Gift Aid. I have paid UK income or capital gains tax equal to the amount the Society reclaims.

My income is less than £8000 per year and I qualify for the low income discount of 33%.*

A copy of the Society’s rules (Memo & Articles of Association) can be viewed on our website or at our office. Alternatively you may buy

I wish to enrol other members of my household for an additional £7 each.**

a copy for £5.

Please give full names of additional members and specify if dietary vegan and / or under 18. (If more than four additional members please attach separate sheet.)

Membership

How to pay Individual £21

* Less £7 low-income deduction (if applicable) ** Add £7 per additional household member Under 18 years old £7 Memo & Articles of Association £5 Overseas: Europe +£5 / Rest of World +£7 Payment may be made by credit card, sterling International money order or sterling cheque drawn on a British bank.

Donation Total:

Cheque / PO payable to The Vegan Society Credit / Debit card (enter details below) Direct Debit (phone for details) Website: www.vegansociety.com Please debit my Visa / Mastercard Access / Visa Delta / Connect / Switch Solo card number

ccccccccccccccccccc Name on card:...............................................................................Signature:.....................................................................

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Today’s date........./........./.......Start date:......../........Expiry date......../........Switch Issue No.:.....................

Reviews Behind The Mask Available from: Behind The Mask boxed DVD, BM 2636, London WC1N 3XX Price: £12 including p&p Reviewed by Colm McBriarty Shannon Keith’s documentary on the modern animal-rights movement, and the Animal Liberation Front in particular, provides a valuable and timely argument for us all to consider.

The objective is simple: if those who are pro-vivisection are entitled to explain and defend their actions, even if they choose not to, then this film allows the animal-rights activists who support direct action to do likewise.

A number of activists and campaigners on both sides of the Atlantic discuss their roles in lab rescues, undercover investigations and attacks on the economic assets and properties of those involved in animal commerce and cruelty. From the outset the entire movement is placed firmly alongside other civil-justice movements such as black civil rights and suffrage for women.

The film would have benefited from exploring the most sensitive aspects of the ALF, particularly the anarchist structure and differences of opinion between activists.

However the sheer strength of the message, powerful undercover footage and an excellent standard of production and editing make this an essential contribution to the animal-rights debate.

More Information at: www.thethinkshop.co.uk/mask/ #dvd

Bird Flu: A Virus of Our Own Hatching

By Michael Greger Lantern Books: 2006 Hardback: £21.00 ISBN: 1590560981 Reviewed by Milan Rai There is a lot of scepticism about the threat from bird flu. This terrifying book by the Director of Public Health and Animal Agriculture at The Humane Society of the United States explains why the threat is very real, and why the human use of animals is a key cause. Bird Flu is, in fact, a thoroughly researched, engagingly-written indictment of the global poultry industry for its role in accelerating the emergence of deadly new viruses, and for blocking moves to halt their spread into humans. The focus is very much on the impact on human health of avian influenza viruses (the 1918 ‘Spanish Flu’, that killed 50 to 100 million people is now known to have been a bird flu virus that crossed over into humans).

Greger explains how we got to where we are now, how we could prepare for an influenza pandemic (global epidemic), and how we could try to prevent future pandemics. Alongside Mike Davis’ The Monster At Our Door: The Global Threat of Avian Flu, this is a book that demands to be read - and that can be read for free on the web (just search for Greger and the title).

Vegan Rustic Cooking Through the Seasons Diana White Permanent Publications Cover Price £9.99 ISBN: 1-85623-034-1 Reviewed by Johanna Best Eating local seasonal foods reduces the burden on the environment, supports local growers and encourages us to eat healthful and tasty produce that we might otherwise overlook in the supermarket. However, eating seasonally does not often come naturally to many of us who are sadly used to year round imported vegetables. Vegan Rustic Cooking contains over 160 recipes to help you prepare healthy and delicious meals according to nature’s harvests.

The author - who is also a trustee of the Vegan-Organic Network - has helpfully indexed the book to enable the reader to search for ingredients as well as for recipes, and has categorised the excellent recipes in to sections for soups, fillings, sauces, mains, baked goods and puddings, making it easy to cook great food and benefit from the tastiest and freshest produce throughout the year.

Vegan Lunch Box: Amazing Animal-Free Lunches that Kids and Grown-Ups Will Love!

by Jennifer McCann Little ‘s’ Press ISBN 0-9778218-0-3 US Price $22.95 Reviewed by Clare Persey This book makes you wish that Jennifer McCann made your lunch. Every school day she lovingly packs an amazing lunch for her son and this book gives details of some of the lunches that he rated most highly. The book is based on McCann’s blog http://veganlunchbox.blogspot.c om/ where she describes each packed lunch in detail. She includes a photo and they look mouth wateringly delicious.

The recipes look great and range from ‘quick and easy’ to those for ‘special occasions.’

Many are wheat-free and geared towards healthy eating.

Nearly all are low on sugar and the book includes an index which identifies gluten-free, wheat-free, nut-free and soyafree dishes.

As well as recipes there are lunch box tips that pop up throughout the book with titles like: ‘50 sandwich fillings,’ ‘picky eaters,’ ‘how much to pack’ and ‘fitting in.’

There are a few unusual ingredients which are easier to find in the United States (where the book was written), but not enough to detract from the book which is highly recommended if you ever want ideas for tasty and nutritious packed lunches.

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events

Updated diaries and events information can be viewed at www.vegansociety.com

n APRIL

The Incredible Veggie Roadshow Saturday 21 April, 10.30am to 4.30pm Renaissance Reading Hotel, Oxford Road, Reading (Renaissance and Thames Valley Suites) Organised by Viva!

Food tasting, cookery demonstrations, talks, free diet and health advice, stalls, competitions, vegan fashion, beauty products, books, vegan food products, information and campaign news. For more information contact: info@viva.org.uk T: 0117 944 1000

n MAY

Veggie Pride, Paris Sat 19th See www.veggiepride.org

n JUNE

Bristol Vegan Fayre 2007 Sat 9th June 11am-8pm and Sun 10th June 11am-6pm The Amphitheatre and Waterfront Square, Bristol.

Admission £3 each day, kids under 12 and OAPs free.

This is expected to be a massive event. Last year there were 127 stalls, 60 speakers and 7,000 visitors, plus lots of great entertainment. This year may be even bigger!

For more details contact Yaoh:.

PO Box 333, Bristol, BS99 1NF Ph: 0117 923 9053 info@yaoh.co.uk Website: http://www.bristolveganfayre.co.uk

n JUNE

The Incredible Veggie Show Saturday 30 June 2007, 10am-5.30pm Lawrence Hall and Conference Centre, Royal Horticultural Halls, 80 Vincent Square, London SW1P 2PE Admission £3 Featuring 100+ stalls, a wide range of free food tasting, cookery demos from vegetarian cookery queen Rose Elliot, a full programme of talks, celebrity auction, nutritional help and advice, recipes, information, campaigns, kids’ area, competitions, vegan cafe and more! For more information contact: info@viva.org.uk T: 0117 944 1000

n JULY

Earth First! Summer Gathering Wednesday 18th - Sunday 22nd July 2007, Norfolk A place to share skills and ideas on direct action for people & the planet.

More details nearer the time. In the meantime, you can contact: efgathering@aktivix.org phone us on 07780 623385

n AUGUST

Vegan Camp Saturday 4th Aug 07 to Thursday 16th Aug Ph: 01822 820203 / 0845 330 3918 vegancamp@hotmail.com London Vegan Festival Sunday 19th August 10:00 to 20:00 Kensington Town Hall, Hornton Street, London W8 (underground - High Street Kensington). £1 (Under 16 free) Massive festival, stalls, entertainment, vegan talks and much more!

BM 8889, London WC1N 3XX Website: www.vegancampaigns.org.uk/festival

n SEPTEMBER

11th International Vegan Festival, RNS Residency, Murdeshwar, Karnataka, India.

30 September – 6 October 2007 organised by Shanker Narayan, Indian Vegan Society, G-10, Anem Apts, Pajiford, Margao-403 601, Goa, India. e-mail: indianvegansociety@rediffmail.com website: www.indianvegansociety.org or http://ivu.org/veganfest/ The Incredible Veggie Roadshow Saturday 29 September, 10.30am-4.30pm The Royal Concert Hall, Sauciehall Street, Glasgow (Strathclyde Suite, Level 3) Organised by Viva!

Free entry, food tasting, cookery demonstrations, talks, free diet and health advice, stalls, competitions, vegan fashion and footwear, beauty products, books, vegan food products, information and campaign news.

For more information contact: info@viva.org.uk T: 0117 944 1000

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VEGAN SOCIETY NETWORK The Vegan Society Network These people are here to help. Simply get in touch.

Send an SAE if posting. i - for local vegan information and support F - family contact with parenting experience Y - for young vegan support G - group (social and/or active) N - New entry Thinking of getting active or starting a group? Take a look at the wealth of advice at www.activeg.org then email Sophie vegancc@makessense.co.uk, or phone 0118 946 4858 if you don't have Internet access.

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CONTACTS

i

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LISTINGS PATRONS Freya Dinshah Maneka Gandhi Rebecca Hall Dr. Michael Klaper Moby Gordon Newman Cor Nouws Wendy Turner-Webster Benjamin Zephaniah COUNCIL Alex Bourke (Vice Chair) Chris Childe Sophie Fenwick-Paul (Network Contacts Co-ordinator) Laurence Main Ian Nicoll (Chair) Vanessa Payne Janet Pender (Treasurer & Company Secretary) George Rodger Subra Sivarajah James Southwood Patricia Tricker (International Co-ordinator) Stephen Walsh STAFF General Manager(s) Dave Palmer Rosamund Raha Head of Marketing & IT Dave Palmer Head of Information Services Rosamund Raha Information Officers Johanna Best Clare Persey Business Development Officer Colm McBriarty Sales Assistant John Rawden Office Manager / Finance Officer Jody Hazell Volunteers Michaela Altman (proofreader) Erica Wilson

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VEGANISM may be defined as a way of living which seeks to exclude, as far as possible and practical, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose. In dietary terms it refers to the practice of dispensing with all animal produce — including meat, fish, poultry, eggs, animal milks, honey, and their derivatives.

Abhorrence of the cruel practices inherent in an agricultural system based on the abuse of animals is probably the single most common reason for the adoption of veganism, but many people are drawn to it for health, ecological, resource, spiritual and other reasons.

If you would like more information on veganism a free Information Pack is available from the Vegan Society in exchange for two first class stamps.

THE VEGAN SOCIETY was formed in England in November 1944 by a group of vegetarians who had recognised the ethical compromises implicit in lacto-vegetarianism (ie dairy dependent). Today, the Society continues to highlight the breaking of the strong maternal bond between the cow and her new-born calf within just four days; the dairy cow’s proneness to lameness and mastitis; her subjection to an intensive cycle of pregnancy and lactation; our unnatural and unhealthy taste for cow’s milk; and the deoxygenation of river water through contamination with cattle slurry.

If you are already a vegan or vegan sympathiser, please support the Society and help increase its influence by joining.

Increased membership means more resources to educate and inform.

CLASSIFIEDS (UK) HOLIDAYS CORNWALL ST. IVES - Self-catering accommodation in great location. Vegan café/restaurant in same complex opening soon. Close to beaches, harbour, shops and Tate Gallery.

Tel: 01736 795255 or e-mail

HAMPSHIRE NEW FOREST - The Barn Vegan/Vegetarian Guest House. En Suite rooms, evening meals. Perfect for walking/cycling etc 023 8029 2531 or www.veggiebarn.net

ISLE OF WIGHT

MAKING WAVES Vegan Guest House, ST. IVES, CORNWALL. Beautiful, eco-renovated, Victorian house two minutes walk from harbour, Tate, beaches. Mostly organic, with gourmet evening meals. SELF-CATERING also available.

01736 793895. See display advertisement

Scotland Is Beautiful All Year Round!

Why not plan to visit soon?

Carnbren Vegan Guesthouse is a comfortable home in the centre of the northern Highlands. Bed & Breakfast from £18 - please contact us for details. We are organising special weekends (writing, art etc.), please check our website or telephone for details. If there is something that you'd like to do, please ask us to organise it for you; wildlife spotting, relaxation & pampering, photography?

Or just a pleasant holiday!

Carnbren, Station Road, Lairg, Sutherland, IV27 4AY Tel. 01549 402259, email: highlandvegan@aol.com www.carnbren-vegan.highlandguesthouse.co.uk

SUSSEX

CUMBRIA

ö

LANCASHIRE

MY HOME IS YOUR HOME Winner of the Vegetarian Society ‘Best Veggie Breakfast’

Bed and Breakfast. Plenty of scrumptious veggie/vegan food. Food lovers and cat lovers especially welcome!

Cockermouth Town Centre, Cumbria 01900 824045 Two double rooms.

One ‘country cottage’ style. The other minimalistic attic conversion, very unusual! £25 per person per night, single or double occupancy. Please visit my website www.veggielakelandliving.co.uk info@veggielakelandliving.co.uk

DEVON

CRAZI-CARROTS. DE - TOX or RELAX in Lancashire.

Healthy, creative & vegan weekends.

Yoga, massage, training, walks or just B&B. Ensuite & comfortable B&B. tel. 01204 704600 admin@wellbeingworkshopsworldwide.com

SCOTLAND

WALES SOUTH WEST WALES tranquillity, natural beauty and friendliness. Self-catering cottages only metres from sandy beach and lovely walks. Heated outdoor swimming pool and excellent facilities.

Eco-friendly owners. Tel 01267 241654 www.innisfreeholidays.co.uk VEGAN-VEGGIE B&B in MACHYNLLETH. Railway 300 yards. Centre for Alternative Technology nearby. 01654 702562 www.dyfiguest.co.uk

YORKSHIRE WHITBY B&B FALCON GUESTHOUSE. Vegan/vegetarian Quiet location, seven minutesí walk from centre and harbour.

Lounge and sunny breakfast room.

Teamaking facilities. No smoking throughout. Ample breakfast, with organic fare. £20 p.p.p.n. (for couple).

Tel 01947 603507

DISCOUNT CARD

DORSET people

ARTICLES TO BE SUBMITTED BY 16TH MARCH 2007, ADVERTISEMENTS TO BE SUBMITTED BY 13TH APRIL 2007 FOR INCLUSION IN THE SUMMER 2007 ISSUE OFTHE VEGAN

Donald Watson House 7 Battle Road St. Leonards on Sea East Sussex TN37 7AA

animals

environment

Tel: 0845 45 88244 Fax: 01424 717064 info@vegansociety.com www.vegansociety.com

THE VEGAN DISCOUNT CARD .

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CLASSIFIEDS ALPUJARRAS - ANDALUCIA Attractive townhouse. Sunny, roof terrace. Excellent views, birds, walks. Wholefood shops and restaurants serving veggie food in town.

Sleeps 2 - 6. £280 pw. Available all year.

Tel: 01736 753555.

HOLIDAYS ABROAD

ANDALUCIA - remote mountain village 40 mins sea - walking, wildlife - from £100 per week - 2 persons - £180 4 persons.

Tel 01202 431867 www.orgiva.org/alfornon Kerala & South India Vegan and vegetarian cuisine, eco-friendly resorts & hotels, beaches, backwaters, wildlife, trekking & camping.

Brochure: 01892 722440 Fax: 01892 724913 E-mail: info@keralaconnections.co.uk www.keralaconnections.co.uk

FRANCE Brittany (56) Vegan B&B 20E pp Enjoy a warm welcome & good food in our comfortable old farmhouse.Relax in peaceful gardens, walk/cycle in beautiful countryside, explore the many places of interest.Nearby lake for swimming, sailing; canal for canoeing.Dinner available with vegan wine.75 mins St Malo. Vegan Soc 10% discount.

TEL: 0033 297 93 00 61 or Email hils46@yahoo.co.uk

Croatia, Brac. Spacious south-facing terraced flat, own grounds, sea 600m.

Close to bus-stop, shops. www.vegpot.com, Potok BB, 21440 Mirca, Brac,

VEGAN VIEWS - informal quarterly for Vegan Opinion. Sample copy £1. 4 issues £4 inc p&p. Harry Mather, Flat A15, 20 Dean Park Road, Bournemouth BH1 1JB VEGAN VOICE magazine promotes a nonviolent lifestyle beneficial to the planet and to all animals. For the latest on veganism and animal rights, subscribe now to Vegan Voice, Australia's celebrated and singular quarterly magazine! www.veganic.net SUNSHINE AND SHADOW. Autobiography of Wilfred Crone, well-known vegan/fruitarian. £7.50 inc P&P. Harry Mather, Flat A15, 20 Dean Park Road, Bournemouth BH1 1JB CARIBBEAN COOKBOOK for vegans – 52 exotic recipes, £4.00 inc p&p, cheques payable to Peter Mason, 30 Wynter Street, London SW11 2TZ. Also ‘More Caribbean Cookery for Vegans’ at same price, or order the pair for £7.00 inc p&p.

ACCOMMODATION

Croatia.

WEST CORK- vegetarian self-catering apartments for singles, couples and families in peaceful wooded surroundings.

Organic vegetables & vegan wholefoods available. 10% discount for early booking.

Green Lodge, Trawnamadree, Ballylickey, Bantry, Co. Cork, Ireland. Tel: +353 2766 146, 00353 0861955451. Email: greenlodge@eircom.net or website http://homepage.eircom.net/~greenlodge

Exclusively vegetarian & vegan luxury holiday cottage in the picturesque countryside of south-west France. Enjoy the privacy of your very own well appointed self-catering cottage; assuring you rural tranquillity and all your homely comforts.

PUBLICATIONS

Close to the village of St Claud (cafes, market & open-air pool) & within easy reach of low cost airports/TGV station, the non-smoking cottage suits couples, families or groups of friends; intimate enough for two but offering generous space for 6 adults.

Room to let to vegan/vegetarian, Cowlersley, Huddersfield. Convenient for access Leeds/West Yorkshire or Manchester. Strictly non-smoking, large shared sitting/dining area and pleasant garden, close to moorland.

Available now please ring 07742 528052

INTERNET SERVICES DIVINE FROG web services. A vegan business. Website design, implementation, development, maintenance and hosting.

Please contact Ian : Tel : 07981 057697 Email : i.nicoll@divinefrog.co.uk www.divinefrog.co.uk

BUSINESS

Vegan Society Member’s Discount Jocelyn & Trevor Bridge Le Fayard, 16450 St Claud, France

Vegan PR, Marketing and Design consultancy with an ethical, eco-friendly stance. www.eurydicepr.co.uk Tel: 01440 709460

Tel: 0033 545 89 03 45 E-mail: jocelyn.bridge@lefayard.com Web: www.lefayard.com

DISCOUNT CARD

PERSONAL This card entitles the bearer to discounts at a range of outlets, restaurants and hotels.

A full list of discounts is available from The Vegan Society.

DISCOUNT CARD THE VEGAN VALID FROM

FEBRUARY 2007

UNTIL

MAY 2007 REFERENCE CODE

Ref:EVE 007

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COSMETICS

Aesthetic, metro-sexual semi veggie and vegan, follower of Jesus. Caring, intelligent, creative guy, n/s, seeks similar guys for friendship/companionship in Bournemouth/Poole area. Likes folk, New World music, Tina Turner etc. Box Number 670

SANCTUARY IN DESPERATE NEED Hillfields Animal Sanctuary, near Bromsgrove West Midlands, has 300 mouths to feed. The owner is battling against almost impossible odds and desperately needs help, both practical and financial. Please

MOTHERS HELP REQUIRED

THE VEGETARIAN CHARITY

Mothers Help required for friendly, loving family in Great Dunmow, Essex. We are looking for an energetic person to help with general house chores as well as caring for our highly energetic and healthy 3 year old when she is not at school.

Needy young vegans up to the age of 25 years can receive grants from the charity, which also provides funds to promote vegetarianism among the young.

We live a very healthy life style (80% raw food) and would love to employ someone with a similiar mindset and some basic food preparation skills in the area of raw food.

Donations and legacies are most welcome to ensure that we continue to satisfy the need for help.

For further information contact:

The package will be discussed in greater detail at interview stage, but will include accomodation in a beautiful large self contained 1 bedroom annexe.

The Vegetarian Charity Cobblers Cottage, Chapel Lane, Coxbank, Audlem, Cheshire CW3 OEU

If you are interested please email your application and CV to scottcranfield@aol.com

Web site www.hillfields-sanctuary.co.uk

ORGANISATIONS

SITUATIONS VACANT

The Vegan Society trademark is the authentic international standard for vegan products.

Our logo provides an easy and trusted way to promote your cruelty-free goods and services to the growing number of vegans in the UK and worldwide.

Trademark holders benefit from instant recognition, promotion in The Vegan magazine, discounted advertising rates, and a listing on the Vegan Society website. It’s good for you, good for the Vegan Society, and good for vegans.

For more information on the trademark, contact Colm Mc Briarty on (01424) 448822 or email trademark@vegansociety.com.

You can also read about the trademark on our website at www.vegansociety.com

Registered Charity No 294767

PRACTITIONERS Save A Life - Adopt A Goat

The ideal gift for the person who has everything. We take into care those who have suffered from neglect, abuse and abandonment.

Providing a loving home for the rest of their days Buttercup Sanctuary for goats, Maidstone, Kent, ME17 4JU Tel: (01622) 746410 Registered Charity: 1099627

www.Buttercups.org.uk “Jesus was a vegetarian” www.donoteatus.org FELLOWSHIP of vegan/vegetarian Christian believers. Not a dating agency.

For details please write to VCR, 55 Long Street, Wigston, Leicestershire, LE18 2AJ

HUMAN WRITES is a non-profit humanitarian organisation offering support to death row prisoners through letter writing. Please make someone’s life better with your letters. For details, SAE to: 343a Carlton Hill, Carlton, Nottingham, NG4 1JE. Thanks!

VEGAN BUT STILL SICK? I offer personal health consultations by telephone and inperson, detox retreats, iridology, fasting supervision, emotional healing, health books and a course in Natural Health.

Contact http://www.vibrancy.homestead.com/page one.html or telephone (01626) 352765 for free brochure.

Essentials For Equilubrium; Holistic Health for animals and people. Specialising in emotional trauma, allergies, skin problems, pain management. Free newsletter. Fabulous courses; Holistic Health for Animals; beginner - practitioner levels. All details call / www.essentialsforequilibrium.co.uk Holistic Vegan Therapies.

Reflexology, Reiki, Indian Head Massage, Nutrition, Crystal & Colour Healing, Flower Essences.

01530 831798 www.cherylcolpman.co.uk and Vegan Society discount listing for details.

HOMEOPATH. Aubrey Burge LBSH. RSHom. Treating you towards good health. All remedies carried on a vegan base. Clinic in Wiltshire or reasonable distance home consultations welcome.

Tel 01980 630601 for more information.

CONDITIONS OF ACCEPTANCE: Advertisements are accepted subject to their satisfying the condition that the products advertised are entirely free from ingredients derived from animals; that neither products nor ingredients have been tested on animals; and that the content of such ads does not promote, or appear to promote, the use of non-vegan commodities. Books, records, tapes, etc. mentioned in advertisements should not contain any material contrary to vegan principles. Advertisements may be accepted from catering establishments that are not run on exclusively vegan lines, provided that vegan meals are available and that the wording of such ads reflects this.

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47

PRIZE CROSSWORD Kate Sweeney & Vega

QUICK CROSSWORD Set by Kate Sweeney Down 1 Nutty liquid used as a salad dressing and to treat skin complaints (4,3) 2 Not safe in a microwave (5) 3 Reveal, dig up (7) 5 New potatoes (7) 6 Tiny slate-blue addition to bread or salad dressing - peppy dose (Anag.) (5,4) 7 Unit of surface area (ha) (7) 8 Iceboxes for storing food at low temperatures (13) 14 Robbed Ana of this vegetable (Anag.) (9) 17 Expand (5,2) 18 Edible (7) 20 Went off, turned rotten (7) 22 Prepared by cutting (7) 25 Spicy sauce of tomatoes, onions and chilli (5) Across 1 Dip consisting of chickpeas, tahini, lemon juice and garlic (6) 4 High-protein food made from partially cooked, fermented soybeans (6) 9 Leave out (4) 10 Choose the best things for oneself, often unfairly (6-4) 11 Overflow (hot liquid) (4,4) 12 Full cycle of the four seasons (4) 13 Thick piece of chocolate, for example (4) 15 Dish _ _ _ - washing up cloth (3) 16 Thick bulbous edible yellow root (5) 17 Pit - the hard inner part of some fruits (e.g. peaches or olives) (5) 19 Colour of ripe tomatoes (3) 21 Chop into cubes (4) 23 Eat; fertilise (plants) (4) 24 Outlet selling snacks (e.g. in a school) (4,4) 26 Common shrub with black fruit used to make wine and jam (10) 27 Lick one’s _ _ _ _ - anticipate good food (4) 28 Container for strawberries (6) 29 Kind of potato - King _ _ _ _ _ _ (6)

CRYPTIC CROSSWORD set by Vega Down 1,2 Scrambled tofu mixed with aspirins for nourishing tropical juice ingredient (7,5) 3 Cutting tooth concealed in Da Vinci’s original cryptex (7) 5 Sore resulting from opportunity to take king (7) 6 Avoids fur wrapping to withhold approval (9) 7 Spanish boy on the rails makes coffee substitute (7) 8 Jam toe warmers around aromatic Mediterranean plant (5,8) 14 Argentine turning orange 2 (9) 17 Stupid master of ceremonies captures wandering hunter in the sky (7) 18 Topless Morgana grabs first zany fabric (7) 20 Believe non-starter confusingly about unknown harmful look (4,3) 22 Disturbing yet vain unworldliness (7) 25 Range over vegan entrees for century plant or sisal (5)

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Solution to The Vegan Prize Crossword

46 CONGRATULATIONS to Cathy Bryant from Manchester who wins a selection of delicious vegan cakes from Blue Lotus.

Please send in solutions to either crossword along with your name and address by 30th March.

Prizes this issue: lovely handmade soap plus a pot of VEG1. (separate prizes for each crossword.)

Across 1 Chuffin’ sea bird (6) 4 UK detectives hidden inside backwards US intelligence base (6) 9 Use a mess of pottage for birthright trader (4) 10 Hogweed alternative crop I spawn (3,7) 11 Aversion is stated strangely (8) 12 Cockney greeting heard before Vera? (4) 13 Midge dynasty returns (4) 15 Odd tot? (3) 16 Jet Order of the British Empire returned from big apple (5) 17 Suitable dessert 2 when out on 26? (5) 19 Regret, the French way ... (3) 21 ...19 encompasses new ancient character (4) 23 Shirt worn by resistance grows 2 (4) 24 Cheque returned before Kingsley’s paper foldings (8) 26 “Bhaji on the beach at 8.30?”, say, for subcontinental 2 (6,4) 27 Peekaboo holds back Caribbean 2 (4) 28 Extra virgin starters embedded in fossil fuel of same period (6) 29 Speediness without it - dipstick! (6)