The Vegan Spring 2008

ISSN 0307−4811 01

9 770307 481000

in this issue One thing that emerged from a week of chicken farming on the television, starting with Hugh FearnleyWhittingstall’s ‘Chicken Out’ campaign and ending with Jamie Oliver’s ‘Fowl Dinners,’ is the impossibility of farming chickens ‘humanely’ and sustainably. I like Hugh and Jamie, and hope that in time they will continue their intellectual journey and come to believe, as most vegans do, that all animals have the absolute right not to be farmed.

In this issue we cover some of the very many events that took place during World Vegan Month; congratulations to all those who made World Vegan Day and the following month a great success!

We also have an Indian theme, with Indian recipes and a great write-up about the International Vegan Festival in Murdeshwar, India. Finally, the Vegan Society awards take centre stage, with so many excellent winners showing us how great vegan products, campaigns, services and individuals can be (see pages ten and eleven for details).

Wishing you a happy and peaceful spring season.

Rosamund Raha Editor

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 Cambrian Printers on Recycled paper YOUth pages Design Johanna Best

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Tel. 0121 523 1730

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WINTER 2007 HIGHLIGHTS

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FROM THE CHIEF EXECUTIVE

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OUT & ABOUT

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VEGAN SOCIETY AWARDS 2007

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GROW VEGAN

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SUNFLOWER FOR GLASGOW UNIVERSITY

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MORE FROM GARY FRANCIONE...

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CURIOUS VEGETABLES / MEGAN THE VEGAN

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NEWS AND INFORMATION

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INTERNATIONAL VEGAN FESTIVAL

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BENGALI HOME COOKING

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RECIPES

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SHOPAROUND

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TATTOO STORY

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NUTRITION NEWS

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YOUTH PAGES

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BOOK REVIEWS

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EVENTS

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LOCAL CONTACTS

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LIST OF COUNCIL AND STAFF

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CLASSIFIEDS

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CROSSWORD COMPETITION

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Fax. 0121 523 1749

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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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VEGAN SOCIETY WINTER 2007 HIGHLIGHTS

LABELS MAKING THEIR MARK In their “Stuck on You” article in the Sunday, January 13 edition, The Observer newspaper described the Vegan Society

®

SCHOOLS By the 23rd November all 5,195 secondary schools in the UK had received a letter telling them about our interactive educational CD-ROM. Just two weeks later we had

Sunflower logo as one of the labels

received over 350 responses

that are making their mark. Alongside other prestigious

from teachers requesting their

marks such as the Soil Association logo and the Fairtrade mark.

free copy. This is a fantastic result and well above our estimates. If you know anyone involved with education, please put them in touch with us

Details can be found on the following web page:

so they can get their own copy. We also took the

http://lifeandhealth.guardian.co.uk/ethicalliving/story/0,,22

opportunity to inform schools about the chance to have

38596,00.html?gusrc=rss&feed=networkfront

someone visit them to talk about veganism, and we have started to receive talk requests for the new year.

Well done to Colm and Sandrine (our Trademark team)!

WORLD VEGAN DAY/MONTH YOUNG GREENS World Vegan day/month packs Vegan Society Chief

were in high demand this year

Executive, Nigel Winter, was

and our ‘Out and About’

interviewed for the Young

pages are chock full with

Green Newsletter (the youth

activities that took place in

newsletter of the Green party).

November.

They asked him about his personal motivations for being vegan, how veganism can help the

PLANT BASED NUTRITION

environment and the effect of veganism on the developing world among other things.

Our Plant Based Nutrition booklets were shrink wrapped onto the front of Lifescape magazine

POLITICAL INFLUENCE

and went into Sainsbury’s and some health food

Chief Executive Nigel Winter

England. It cost us £88

with the Rural Economy Land

to deliver the booklets

Use Programme and discussed how to bring about change in the food chain. See page 5 for details.

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shops in the north of

attended an all day meeting

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plus the cost of the printing but the insertion was free.

BELCHING BRENDA IN BRUM 'Belching Brenda' the pantomime cow (with Vegan Society staff inside) celebrated World Vegan Day outside the Birmingham Bullring. Brenda told shoppers of the huge damage that animal farming does to our planet. Her Vegan Society friends handed out hundreds of leaflets and vegan 'green footprint' biscuits to an appreciative audience.

Brenda wore huge red clown shoes, sadly showing off her huge eco-footprint. Her message: "Cows want to save the planet! Please don’t breed us for meat and milk."

Nigel Winter, CEO of The Vegan Society, said: "People are responsible for this damage, not the cows. Our livestock create more global climate change gas emissions than our transport systems. Cows belch vast clouds of methane, a global warming gas over 20 times more powerful than carbon dioxide. Cutting out beef and milk is great for the planet – and for cows!"

Ethical Pulse showed an interest in Belching Brenda, check out their website to see more: www.ethical-junction.org/ethicalpulse, as did the weekly 'positive local news' paper and a photo story of Belching Brenda’s stunt was published on p6 of The Birmingham Independent newspaper on Friday 9th November.

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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: http://www.charitychoice.co.uk/vegfam Website: www.vegfamcharity.org.uk Thank you for your support.

FROM THE CHIEF EXECUTIVE O

ur aim this year has been to raise awareness of the impact of eating animal products on the environment and I think the message is starting to get through.

SUSTAINABLE FOOD CHAINS A meeting attended by Nigel Winter

A report published in November 2007 by the Food Climate Research Network concludes: ‘…if we are serious about tackling food-related greenhouse gas emissions, we need to consider making significant reductions in our overall production of livestock products…’

In an article in Food Ethics magazine Richard Lowe, Chief Executive of the UK Meat and Livestock Commission, stated: ‘But undoubtedly our livestock sector will shrink in size…’

Looking ahead to the 2012 Olympics a joint statement from the Soil Association, Sustain and the New Economics Foundation recommends that 65% of food sold at the games should be vegetarian or vegan as part of their guide for sustainable games. When business starts to take veganism seriously then we know we are making progress.

In an article in The Economist, business guru Mark Penn says: ‘The number of “vegan children” is also set to soar, already, around 1.5m American children aged 8-18 are vegetarian.’ This trend could spell trouble for the meat industry, which has already launched a counteroffensive. ‘If the Veggie Child trend is sustained through adulthood, the industry’s future could be at risk,’ says Mr Penn, who foresees a growing market for “designer veggies” and tips soya bean futures as ‘a great investment.’.

This leads us on to our next theme which will start in July 2008 when we will be promoting improved quality and availability of vegan food in the UK. We will be targeting commercial caterers and catering colleges with the aim of raising awareness and commitment to vegan food. I hope that all our members will get involved with their local caterers to promote vegan food.

As Joanna Lumley said: ‘We may not all want to be vegans – though the time to mock their plant-based diet is long gone.’

‘The number of “vegan children” is also set to soar, already, around 1.5m American children aged 8-18 are vegetarian.’

This trend could spell trouble for the meat industry, which has already launched a counteroffensive. ‘If the Veggie Child trend is sustained through adulthood, the industry’s future could be at risk...’

I had just arrived at the Rural Economy and Land Use Programme meeting in London and was looking at the literature I had been given, when people kept coming and talking to me. Someone then explained that I had a green dot on my name badge and the organizers wanted to encourage diverse views at the meeting and so people with a green dot were being targeted to give their views.

In relation to the rural economy and land use, the government has identified three key policies: n Policies to change land use to promote public health n Economic and ecological diversity n Dynamic rural economies Throughout the day many talks were given and views were exchanged and towards the end I was asked to go into a video booth and record a short piece about what I thought of the presentations. I commented that no-one had mentioned the predicted growth in population to nine billion by 2050 and how we would feed that number of people. I pointed out that a plant-based diet uses 3 to 5 times less land and water and asked whether researchers had considered these points. The various recorded clips were then put together as a film.

I can only hope that my words have had some impact!

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OUT AND ABOUT WITH OUR VEGAN CAMPAIGNERS For complete listings of Vegan Society Local Contacts and Local Groups, see pages 42-44

VEGAN LIVE ON AIR Active vegan Stuart Cornell fed BLTs made with Redwood’s Rashers and sandwiches made with Lincolnshire style sausages to BBC Radio Gloucestershire DJs live on air on World Vegan Day. Although it was a very light-hearted item, the station did give a full, accurate and unbiased description of the vegan ideals during the news. Interestingly, the item also appeared alongside the news reports that eating processed meats like bacon and ham can increase your risk of cancer.

CLIMATE MARCH (8TH DECEMBER) Numerous vegans braved the wet and the December air to take the message of ’eco-veganism’ to the National Climate March in London. Signs (including Vegan Society banners) drawing attention to livestock’s contribution to global warming, which is greater than all transport combined, were spread among marchers and generated a lot of interest. Our ‘Costing the Earth’ leaflets were also given out. m as she finished At the rally Green Party MEP Caroline Lucas focused on veganis damage to the less does 4x4 a driving her speech telling the crowd that a vegan of the delight the to much was This bicycle. a on planet than a meat-eater getting through. is e messag The cheer. huge a out let who crowd the in vegans

A quote from Stuart taken from the show: ‘There’s a lot of processed food around, people don’t know what they are eating..

Bacon and ham, people don’t think of that as processed food but of course it is a processed meat. One of the things I found since going vegan was that I’m more aware of what I’m eating... so I’m aware of the additives, preservatives and other things that are put in there. I really enjoy the fact that my food is made from simple things and I know what they are, they’re plants.’

CONGRATULATIONS JENNI! Congratulations to Jenni Davis who raised £37.00 for the Vegan Society by selling vegan cakes and biscuits at work on World Vegan Day. Jenni also persuaded her restaurant at work to provide vegan meal and dessert options on World Vegan Day; they were very popular and many people remarked on how tasty they were.

Thank you, Jenni!

Well done, Stuart!

WORLD VEGAN DAY IN GERMANY part in a one-day seminar on 27th October As part of celebrations for World Vegan Day, some 60 people took there were talks, films and 24 tables college a in Munich entitled Vegan Living – in Practice. In four rooms in course as it was Germany everyone of and try, to s product d groaning under the weight of food and non-foo small team of organizers – members of the enjoyed the traditional Kaffee und Kuchen (coffee and cakes). The – had travelled up to six hours to get German Vegetarian Society and led by Angela Grube and Biane Ronken all worthwhile. it thought but up ng there and spent another seven hours setting everythi

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CROYDON VEGAN FOOD FAIR ‘Just goes to show that you could survive on vegan food,’ said a surprised participant of the Croydon Vegan Food Fair on 17th November 2007. Being vegan is the simplest and most effective way to save the lives of animals. It’s also healthier and better for the environment. This is the message that London-based group, Vegan Campaigns, gave across at the fair.

89% of the 250 visitors were non-vegans. The organisers say, ‘We are pleased with the ratio of non-vegans and feel that this is mainly due to the local nature of the event. The majority of people who attended received a leaflet through their door.’

In addition to a wide range of delicious vegan food, there was a cookery workshop and demonstrations, speakers and a showing of the Truth or Dairy video. The range of stallholders included Shambhu’s Kitchen – whose black bean curry was a hit!

The Croydon Vegan Food Fair was sponsored by the London Vegan Festival, Veggie Snow and The Vegan Society.

Vegan Campaigns are interested in hearing from anyone who is vegan, lives in or near London and is keen to get involved in future events. For more information, visit www.vegancampaigns.org.uk or contact 07960 036 044.

LOCAL NEWS Well here I am again!

They say that a change is as good as a rest, and after two years as International Coordinator not only am I delighted to have been reappointed Local Contacts’ Coordinator, the post I held from 2001 to 2005, but I feel reenergized and raring to go! Local in this context covers the whole of the British Isles. With Vanessa Clarke, who is ideally qualified for it, now in the international rôle, and new Council member Jagdeesh Singh expanding our multicultural activities, the Society is really going places!

The first thing you’ll notice when you turn to the list of Local Contacts and Groups on p.42 is that we’ve reverted to listing according to county, which many people have said they prefer. However groups run by Local Contacts continue to be listed under the name of the Contact, with groups run independently shown separately at the end. There’s no room to list group activities so you’ll need to check the website or get in touch with the Contact for details.

The first of what will be several Contacts’/Activists’ Days during 2008 will be held in Birmingham on Sunday 2 March. It will be of particular interest not only to existing and potential Local and Group Contacts but also to those of you who want to be more active in promoting veganism locally without necessarily wishing to be listed in the magazine. Please contact me as soon as possible, preferably by e-mail, if you’d like details. Numbers will have to be limited so it’s first come first served.

I’ll be pleased to hear from you wherever you live, even if there is another Contact or Group not far away. The more members there are who are willing to act as a point of contact for those interested in the Society’s work, the further the word about how good veganism is for animals, people and the planet will spread. There can’t be a single person in this country who has not heard that animal-farming world wide is more damaging to the environment than all forms of transport combined but unfortunately most continue in their ingrained dietary habits. Our task is to show how easy it is to be vegan and healthy and have a clear conscience. So please get in touch if you’d like details about what being a Contact involves.

I look forward once again to working with all of you, whether you are listed as a Local Contact or not, with your enthusiasm in promoting veganism in whatever way you can, whether by arranging high-profile events and giving live radio and TV interviews or by sitting quietly at home writing letters to your local press, answering telephone queries and nagging away to ensure proper catering provision locally. Whatever you do you can be sure you’re making a difference to animals, people and the environment.

I’m writing this in the depths of winter but by the time you read it spring won’t be far away, so I wish you all a very successful year ahead.

Patricia Tricker Local Contacts’ Coordinator

If you can’t make it or don’t want to wait until then to apply to be a Local Contact or to get a new or existing group listed, just contact me, by e-mail if at all possible.

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OUT AND ABOUT WITH OUR VEGAN CAMPAIGNERS For complete listings of Vegan Society Local Contacts and Local Groups, see pages 42-44

WORLD VEGAN DAY IN BRISTOL

FREE FOOD FROM MIDLANDS VEGAN CAMPAIGNS Saturday 10th November saw hundreds of people flocking into the very first free vegan food fair in Birmingham organised by Midlands Vegan Campaigns (MVC). Inspired by the amazing vegan campaigner Neil Lea, who sadly passed away in July last year, MVC was set up just two months after his death.

Even before the local MP had cut the ribbon to open the fair, the hall was buzzing with our band of helpers plus curious members of the public who had been attracted in early by all the activity.

With around half the attendees bein g meat-eaters and a further 30% veggies, the fair was a fantastic opportunity to break a few stereotypes about vega n food with our delicious savouries and naughty-but-nice swe et treats. Compliments about the food were flying around and fair-goers literally ate us out of house and home!

We were inundated with questions about the practicalities of being vegan which was very encourag ing. The cookery demonstration and nutrition talks were packed and the talk about eco-veganism very well received . There was also a good number of information stalls so plenty of things to grab people’s interest.

By Ellen Howard The day before World Vegan Day I appeared on Bristol Community Radio to promote World Vegan Day and generally talk about veganism. It was a great success with the radio presenter saying to let him know when the group has other events as he’ll be happy to promote them.

Bristol Vegans, whose membership list has expanded in 20 months to almost 130 people, celebrated our second World Vegan Day by running a stall outside one of our local health food stores ‘Wild Oats’, and having a social meal in the evening.

The events, and World Vegan Day were promoted in the local press and on Bristol Community Radio.

Lots of interest was shown in the stall by shoppers entering the store, and by general passers-by. Most people took leaflets, and many stopped for a chat about vegan issues - they found the environmental message especially interesting and surprising in some cases. There were some promises to join the Vegan Society - hope they keep their word!

Thanks to the Vegan Society for all the fantastic literature for the stall, also to Viva and Peta.

An estimated seven hundred people turned up and the fair exceeded all expectations. In a feed back meeting which took place after the fair lots of ideas were bounced around to ensure that the next fair is even bett er. All in all a fantastic first event for Midlands Vegan Cam paigns.

If you would like to get involved with MVC please e-mail mvc94@yahoo.co.uk or ring 01527 458395.

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The day was rounded off beautifully when nearly 20 of the group met at ‘Krishna’s Inn’, a South Indian restaurant, for a slapup vegan meal.

INTERNATIONAL NEWS When I first suggested the Society should have an International Contact and my name was tacked on to the more end of the Local Contacts list, I no and tries coun r othe in expected veganism ct aspe nt orta imp an such me cultures to beco e riag mar ing to be celebrat of the Society’s work than I expected of ence pres the in n Walsh] to a fellow Council member [Stephe and fifteen nationalities on ions relig t eigh from ds frien n vega rest in veganism has developed World Animals Day last year. Inte th scares, the threat of dramatically as a result of global heal least, the efforts of environmental catastrophe and, not be. As ever, the world’s may individual vegans wherever they had an important role to oldest and largest Vegan Society has ent of vegan groups and play in encouraging the developm societies around the world. of years ago I got a fairly To take just one example, a couple d Shankar Narayan saying, typical email from a young man calle n on the planet here – how vega only in effect, “I feel like I’m the place?” A tall order indeed, can I find others and veganise this the whole of India. Initially, particularly when “this place” was el of books and leaflets parc al regular emails and the occasion no time at all, it seemed, in but r, offe d coul was the best that we born and Shankar was the Indian Vegan Society had been val in India (see Bill festi organising an international vegan it for this cred The 20). e Palethorpe’s report on pag but I confess to feeling kar’s Shan rely enti is t even groundbreaking e just a little renc diffe h a warm glow when I see how muc encouragement can make. se: isolated individuals The same applies at home, of cour groups and may eventually l loca become local contacts, set up n events in their region. stand for Council or run major vega is Patricia Tricker’s particular As Local Contacts Coordinator, this ys worked together in both area of activity, though we have alwa and equally vital strand third A so. do areas and will continue to is expanding at a huge rate. is the multicultural aspect, which eesh Singh it is hoped that a With the help of fellow Trustee Jagd place around the country (if take will series of multicultural events please get in touch). We you are interested in getting involved tives such as those launched also hope to build on advocacy initia edients in medicines. In ingr al

by Nitin Mehta in relation to anim rts of individual members are all these areas, of course, the effo equally crucial to success. a burgeoning of interest in As I said at the outset, there has been as throughout the UK, so veganism around the world as well to, don’t just assume there wherever you’re living or travelling n – get in touch with me vega ’s won’t be anyone else there who man (or a woman) who is. or Patricia as we may well know a of dozen or even several And if you’d like to meet a couple the world, consider joining hundred kindred spirits from all over in Switzerland in May or the g erin gath ate us at the relatively intim July (see Events, page 41).

World Veg Congress in Germany in and progress in 2008.

With good wishes to all for peace Vanessa Clarke International Coordinator

CANDLELIT PROCESSION THROUGH CENTRAL LONDON To mark the 10th International Animal Rights Day (IARD) Uncaged organised a candlelit procession through central London.

The procession drew an incredible number of people, estimated at 500, including members of The Vegan Society. A giant screen followed the procession through the streets broadcasting images and messages that pledged the case for Animal Rights, this proved to be very powerful with members of the public walking alongside the screen to read the messages. Prior to the march, speeches were given by prominent speakers, and messages of support from kindred organisations were broadcast, including a message from Vegan Society patron Benjamin Zephaniah.

The event attracted vegans from all over the UK and Europe.

’A VERY VEGGIE AUTUMN FAIR’ (20TH OCTOBER 2007) Leicester’s largest vegetarian and vegan event drew crowds from all over Leicestershire raising hundreds of pounds for charities including The Vegan Society. Visitors were treated to lots of stalls including those run by animal and green groups selling a whole array of vegan goodies.

In the café the vegan food was so popular that it sold out!

The talks room was also a great success, giving people the chance to learn more about the work of many animal and green groups. There was also a showing of the Vegan Society’s very own film Truth or Dairy featuring Benjamin Zephaniah.

Plans are already being made for the next fair which th will take place on Saturday 25 October 2008. For further details e-mai

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THE VEGAN SOCIETY AWARDS 2007 T

he Co-op supermarket, Faith in Nature cleaning products and the Vegan Organic Network are among those triumphantly walking away with a coveted Vegan Society Award this year. Each year Vegan Society members nominate their favourite vegan companies, products and people. In 2007 we have some new winners as well as further accolades for some old favourites.

Colm McBriarty, Vegan Society Business Development Officer, said, "The vegan market is growing all the time, so it is no easy achievement to win a Vegan Society Award.

We hope that the 2007 Winners will go on to even greater vegan successes in 2008!"

The winners of the 2007 Vegan Society Awards are:

Vegan Achievement Award Heather Mills

Best Vegan fairly traded product Co-op White Wines

Best Vegan Catering Veggies Catering Campaign

Best Vegan non-food product Faith in Nature Shampoo

Best Vegan Drink Samuel Smith Cherry Beer

Best Vegan Food Products Beanies B’Nice Rice Ice Cream

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Best Vegan Retailer Lush

Best Vegan Eco-Product Bio-D Washing Up Liquid

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Best Vegan Accommodation Fern Tor, Devon

Best Vegan Project/Campaign Vegan Organic Network

Vegan Rasperry Award Quorn

The Raspberry Award goes to Quorn who put egg albumin in their products when it would surely not be too difficult to make them vegan!

The Vegan Society would like to congratulate all the winners of the 2007 Vegan Society Awards.

As part of our advocacy campaign, we plan to introduce two new categories into our awards next year: Best Hospital/Care Home and Best School/College/University.

These will be awarded to the institutions that have shown the greatest effort to cater for a vegan diet.

This year, as a tribute to outstanding vegan campaigner Neil Lea, we shall award a Certificate of Recognition to the Princess Royal Hospital, Telford, whose catering staff showed genuine interest in understanding Neil's requirements and surpassed all expectations to provide him with interesting, varied and balanced meals.

The Vegan Vegan ll Spring Winter 2008 2003 The

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GROW VEGAN Sally Ford

SPRING INTO SALAD

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ncluding some raw green leaves in your daily diet is a good way of ensuring you get plenty of the vitamins and minerals you need for good health. Growing your own salads in your vegan-organic garden or allotment will also contribute to the health of the planet, reducing your carbon footprint at the same time as providing you with delicious meals (see the VON website for more information on climate change).

Since earliest times, people have harvested wild leafy plants, especially in spring: wild celery, chervils, cresses, and parsley, for example. In pre-Roman times, the English ate beet greens - the Roman occupation brought them lettuces, cucumbers, carrots, endive and sorrel. Medieval monks planted sallets among their herbs, and Renaissance gardeners developed new varieties and produced greater quantities still.

Grow Vegan Puzzler Spot the odd one out - one of these is not a lettuce variety: Tom Thumb, Webb’s Wonderful, Berlicum, Butter Crunch Send your answers on a postcard to: The Vegan Society (address details on page 1) by 4th April 2008. The winner will receive a copy of Another Dinner is Possible by Mike and Isy

them into the right place in your rotation and ensure the greedy feeders get some compost. Many salad crops can be fitted in anywhere, interplanted and undersown, or even grown in pots. The different seasons provide variation, although some such as parsley and spinach are available virtually the whole year round.

Bio-diversity is as important in the garden as it is in the wider environment, so variety is the key. It’s also important from the point of view of taste and nutrition and spreading the risk if a particular plant doesn’t do well. Slightly bitter leaves such as endives can be enjoyed when mixed with bland or sweet-tasting ones and are said to be good for the digestion. Presentday salad guru, Joy Larkcom, lists over 140 salad plants in her book The Salad Garden, but if you can include around 10 in your daily salad, this would constitute an excellent element of a vegan-organic diet.

This is nothing like as difficult as it sounds.

Modern seed catalogues abound with leafy salads, oriental vegetables and leafy herbs, as well as the popular ‘cut & come again’ saladini mixes which enable you to be cutting baby leaves within a few weeks of sowing.

The growing techniques are as varied as the plants and it’s worth finding out whether your selections are brassicas, umbelliferae (e.g. carrot, parsley, lovage), onion family, etc. so that you can slot

As there are only two of us in our household, we rarely pick a lettuce whole, but simply pick the outer leaves, leaving the plant to continue growing. This avoids wastage and means you get a lot of leaves from a small space. Individual ‘prize’ specimens are protected from birds by upturned hanging baskets.

For extra health benefits, use herbs liberally - there’s no need to chop them, just pick off individual leaves to add flavour and beauty to the bowl. Marjoram is my favourite, followed by parsley, coriander, mint, chives (including the flowers), lemon balm, sorrel, garlic mustard and nasturtium.

Oriental vegetables which are suitable for stir-fries are also delicious as salads.

Mizuna greens can be sown outside from spring onwards, grown as a seedling crop to cut at a height of 1-3 inches or allowed to mature to 6-8 inches. If the whole head is cut just above ground level, the plant will re-sprout, making it very good value.

The fern-like fronds are so attractive that mizuna can easily be incorporated in a flower bed.

In recent years, rocket has become so popular in restaurants that it’s a bit of a cliché, but it’s delicious and easy to grow.

Along with land cress and Greek cress, it makes a useful, spicy addition to a salad but will go to seed quickly in warm weather so best keep that one up your sleeve for autumn sowing.

If you’ve previously relied on shopbought iceberg and little gems, you’re in for a treat when you start growing your own lettuce. Choose three or four varieties for different flavours, textures and colours. Why not try a Red Batavian which is both crisp and open-growing with the added benefit of drought resistance?

Joining Vegan-Organic Network is an excellent move for the vegan-organic gardener; the twice-yearly magazine and how-to-do-it advice sheets are packed with helpful information. Vegans! Remember there is a world of difference between vegan-organic (stockfree) and conventional organic – support VON and help get real vegan-grown food in the shops.

Write to: VON, 80 Annable Rd, Lower Bredbury, Stockport SK6 2DF, phone 0845 223 5232 (local rate, 10am to 8pm) or e-mail info@veganorganic.net Visit the VON website and join online at www.veganorganic.net

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SUNFLOWER FOR GLASGOW UNIVERSITY Paul Philbrow

O

nce upon a time there were three bears. They worked in a fairy-tale castle, high on a hill above an enchanted forest. But their bowls were empty.

The castle offered no vegan food so the bears decided to address the problem.

To trim a long tale short, the castle kitchens soon glowed with the likes of Thai Green Curry; Tofu Cassoulet; Vegetable Aumoniere; Mushroom Stroganoff; Falafel with Cauliflower Gratin; Soya Chilli; Filo Strudel; Butterbean Burger; Chick Pea Arrabiata; Baked Eggplant; Vegan Haggis, Neeps and Tatties; Baked Squash with Cajun Tofu.

And porridge. Of all vegan venues, it was one of the most impressive in the kingdom.

And it is all true. The castle is the magnificent Gilbert Scott Building of the University of Glasgow, standing atop Gilmorehill, overlooking Kelvingrove and the bears are Paul Philbrow, Karen Hegyi and Norma McNaught (all members of staff). In the summer of 2007 the University’s Hospitality Services achieved the Vegan Society Sunflower Standard. It was the first university catering service to do so. There is a continually updated cycle of hot vegan dishes—more than a third of the hot food on offer is always vegan—and a range of vegan sandwiches, snacks and soups is available in all the outlets. And its influence is spreading within and beyond the University.

Why were you successful?

“We came with solutions. Glasgow, as other universities, celebrates diversity and extols inclusiveness. Vegan food is a lingua franca within eateries. For administrators, it provides practical support for celebrating diversity and for inclusiveness.

For chefs it provides an escape route from a long list of special diets. It meets the growing demand for healthy options and for environmentally-friendly food. It widens the customer base. It enhances chefs’ CVs.” Any specific advice?

“Vegan food is not just for vegans. Good vegan food is food for all. The word ‘good’ is crucial. There’s a rule of thumb, ‘If it is not good enough for meat-eaters to enjoy, then it will not be good enough for vegans.’ Not-vegan chefs need to look at a vegan dish and think, ‘Yes, I want to eat that.’ Of course, this places demands on the imagination and skills of chefs, and this too is an advantage: it frees chefs from the constraints of animal-based cooking and it raises the quality of food for everyone.”

We asked the bears how it was brought about. “There is more to the story than porridge”, they explained. “Our aim is to incorporate vegan perspectives and insights into the fabric of the University.”

How can vegan ideas be introduced?

“A large organization has many, many doors. Some lead to the kitchen and some lead to other rooms of interest to vegans. Food is a convenient door and is a subject everyone can relate to.”

What was special about the bears’ campaign?

“There was no campaign—campaigns imply someone losing. With vegan food everyone wins. Our approach is akin to preparing a meal, gardening, or co-operating on writing a paper. A little preparation, the right ingredients, a hint of timing, and a pie is baked or fruit ripens.”

Photo: Glasgow Univerity.

Main Building, University of Glasgow. East Quadrangle.

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Photo: Glasgow Univerity. Left to right: Norma McNaught, University of Glasgow Vegan Society (and Grants Manager, Research and Enterprise); Nico Ferrand, University of Glasgow, Hospitality Services, Head Chef; Scott Girvan, University of Glasgow, Hospitality Services, Executive Chef; Alex Douglas, University of Glasgow Vegan Society (and second year student).

Were there particular difficulties to overcome?

“An organization the size of a university is a stream of opportunities—events, announcements, pronouncements, new people, groups, research, legislation, …. The difficulties lie in ourselves—we are often too busy, self-sufficient or hibernating.”

Which university will gain the second Sunflower?

“It was great to be the first,” say the bears, “but this is one of those wonderful races where the second will be more significant than the first, the third more so again. The final Sunflower will be the greatest of all.”

The bears and the many other vegan staff and students encouraging change at Glasgow would be very pleased to share their recipes for change with other universities and organizations. They can be contacted at vegan-info@gla.ac.uk.

Among the many positives from the Glasgow success is the sheer potential it offers. The Vegan Society wants as many universities and colleges as possible to offer quality vegan food, and to register with us to display our trademark. To encourage this, university caterers pay our lowest annual fee which is less than £90 including tax. The size of the student population, and its diversity, offer an amazing opportunity to open people’s minds to veganism, so if you would like to see more vegan food at your university, please contact or email: trademark@vegansociety.com This has undoubtedly been one of the highlights of 2007 for the Vegan Society, and much gratitude is due to the three bears and the Vegan Society of the University of Glasgow, as well of course to Scott Girvan and his team at University of Glasgow Hospitality Services.

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13 15

MORE FROM GARY FRANCIONE...

T

his essay was posted by Professor Gary L. Francione http://www.abolitionistapproach.com/?author=2 on his Blog http://www.abolitionistapproach.com/?cat=1 on Saturday, September 1st, 2007 (edited from the original).

“Those who cannot remember the past are condemned to repeat it.”

These words, written by philosopher George Santayana, seem to resonate with particular relevance these days, as we see a world engulfed in violence.

But Santayana also has something important to say to the animal movement.

Those of us who maintain that veganism should be the clear and unequivocal moral baseline of the movement are told sternly by the new welfarists that society is not yet ready to hear the vegan message.

We should focus on “cagefree” eggs and “freerange” meats instead.

And how does Santayana’s message apply in this context?

The problem faced by those concerned about our exploitation of nonhuman animals is that the large new welfarist organizations that dominate the scene do not regard veganism as a new vision to be honored, but as a “fanatical” position to be marginalized in favor of making the continued consumption of animal products—supposedly “humanely” produced— the default position.

By promoting “happy” meats and animal products, the new welfarists merely reinforce the paradigm that animal consumption is morally acceptable if we are “kind” to our victims.

This approach will not and cannot lead in the direction of veganism; it can only serve to make veganism appear to be a “radical” or “fanatical” position.

animal products, the new welfarists merely reinforce the paradigm that animal consumption is morally

acceptable if we are “kind” to our

victims. This approach will not and cannot lead in the direction of veganism; it can only serve to

make veganism appear to be a

“radical” or “fanatical” position.

A common criticism is that the time is not yet ripe for our reform. Can time ever be ripe for any reform unless it is ripened by human determination?

Watson pointed out how the opponents of slavery did not wait for the time to be “ripe” and that the proponents of clean water and sanitation met fierce opposition and did not wait for the “non-existent moment” when the time was “ripe.”

The Vegan l Spring 2008

“There is an obvious danger in leaving the fulfilment of our ideals to posterity, for posterity may not have our ideals. Evolution can be retrogressive as well as progressive, indeed there seems always to be a strong gravitation the wrong way unless existing standards are guarded and new visions honoured.”

“By promoting “happy” meats and

In 1944, Donald Watson founded The Vegan Society in the U.K. He coined the word “vegan” to describe someone who consumed no animal products. In the very first issue of the The Vegan News—63 years ago—Watson wrote:

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Watson continued:

As Watson noted, “evolution can be retrogressive as well as progressive.” We cannot wait for the “non-existent” moment when the time is “ripe.” We must make that moment happen through our own determination. That determination, expressed through our own consistent veganism and our dedication to clear, unequivocal, and nonviolent vegan education—and our rejection of counterproductive welfarist campaigns—is the foundation of the abolitionist movement.

CURIOUS VEGETABLES: THE LEEK Bill Laws

There comes a time in the gardening year when you look around the kitchen garden or allotment with a hungry eye.

Too late for winter cabbages and Brussels sprouts. Too early for spring cabbage or broad beans. And there’s a serious wait until the spring and summer salads kick in.

At least there is a leek or two left (delicious when gently stewed in a glass of dry white vegan organic wine) to fill that hungry gap.

The leek, Allium porrum, like the onion, is a close relative of the lily family and one of the oldest vegetables. It was an added ingredient to the world’s oldest recorded recipe: a 4,000 year-old-Babylonian tablet recommended a handful of crushed leeks to spice up a stew.

The Greeks called the leek prasa, the Arabs kurrat, and the Romans, who brought them into northern Europe, porrum.

Why the Celtic Welsh, who held out against the invading Romans, should have adopted the leek as a national emblem to be worn on 1st March, St David’s Day, is a national mystery.

Perhaps it has something to do with that Welsh passion for song and oration.

For the leek has been famous since Roman times for acting like the throat lozenge of the vegetable kingdom. The Emperor Nero (mocked behind his back as porrophagus or leek-eater) was said to have eaten leeks regularly to improve his voice.

Bill Laws is the author of Spade, Skirret and Parsnip - The Curious History of Vegetables (Sutton Publishing).

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NEWS AND INFORMATION

n EXPOSE OF THE BLOODY FUR TRADE In November the Coalition to Abolish the Fur Trade (CAFT) released the shocking findings of an undercover investigation into the European rabbit fur trade.

photo: CAFT

CAFT investigators infiltrated the rabbit fur trade in Europe’s three largest producing countries: France, Italy and Spain, as well as in Denmark. The process was followed from start to finish from the miserable lives for rabbits in cages to the production of fur items for high street stores and the catwalks.

photo: CAFT

You can view footage from the investigation in a new eleven minute video available on the CAFT website: www.rabbitfur.org/expose.htm CAFT also have posters, leaflets and factsheets and are available to present the results of the investigation at local UK animal rights group meetings.

For more information contact CAFT on 0845 330 7955 or e-mail caft@caft.org.uk

n STUDENTS AGAINST ANIMAL CRUELTY The group Students Against Animal Cruelty (SAAC) is now officially launched!

Check out their website at: www.studentsagainstanimalcruelty.org.uk

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n COMPULSORY COOKING Cookery Classes are soon to become compulsory in schools in England and Wales.

The government is asking people to e-mail recipe suggestions to them so they can recommend specific recipes to teachers.

This is an opportunity to get vegan food recipes adopted as part of the National Curriculum; so please send your simple, healthy recipes which young people can easily learn to: getcooking.consultation@dcsf.gsi.gov.uk

n TOLLY, TOP FARMER Thanks to nominations by Vegan Society and Vegan Organic Network (VON) members, Ian Tolhurst (Tolly) from VON was one of the three finalists in the Farming Today Farmer of the Year category in the BBC Radio Food and Farming Awards 2007. Tolly is a stockfree farmer and pioneer of vegan organics.

He has inspired and mentored hundreds of organic farmers since 1976. Well done, Tolly!

n CLIMATE CHANGE VON DEC 07 We all know how a vegan lifestyle helps the planet, yet one vital aspect can be overlooked – how our food is actually grown. Both chemical and conventional organic agriculture help to increase climate change so the vital message must be put over that animal-free organic growing is not only possible, but is essential, especially in relation to climate change.

To this end, the Vegan-Organic Network (VON) has produced a statement on climate change and Stock-free Organic growing; this can be seen on the VON website www.veganorganic.net (follow the link from the home page).

Help VON to spread the word, please pass on the link; copies of the statement as a leaflet for you to distribute can be obtained by post from John Read, 13 Woodland Ave, Lymm, Cheshire WA13 0BJ or ring 01925 753653. E-mail requests and offers of other help in spreading this message to advice@veganorganic.net

n KEEPING UP TO DATE WITH THE VEGAN SOCIETY Do you want to know more about our ongoing activities to promote veganism?

Do you want to be one of the first to know of new projects, leaflets/booklets, shop merchandise, special offers and vegan-related news?

Do you want to help us to remain the authoritative voice for veganism as we progress through the 21st century?

Enclosed with this magazine you will find a survey/contact form. We need your views and your e-mail address if you have one so we can offer the best service possible to you. Please fill in the survey form as fully as possible and supply us with your current e-mail address (even if we already have an e-mail contact for you, please put it on the form so we can ensure our records are fully up to date).

Please read the enclosed survey for full details.

n ECUADOR POLICE IN PARTNERSHIP WITH SEA SHEPHERD Did you know that the Ecuador police have made a partnership with the Sea Shepherd Conservation Society?

Sea Shepherd ships can go on official patrols and make arrests in the Galapagos national maritime park.

Last year the Sea Shepherd Conservation Society working with operatives of the Ecuadorian Environmental Police intercepted boats carrying more than 18,000 shark fins and 40,000 sea cucumbers, and they confiscated 30 miles of illegal longline! photo: Sea Shepherd Check out their website: www.seashepherd.org

n HAVE YOU GOT COMPUTER SKILLS? If so, the Vegan Society needs you to work for us as a volunteer!

You don’t have to be based near Birmingham - you can instead work remotely from home.

We need people to work on our website and on other ICT projects including Database (MySQL, ODBC) work.

Even if you can spare only a few hours per week, please drop Amanda Baker a line at: webmaster@vegansociety.com

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THE VEGANS HAVE LANDED! - THE INTERNATIONAL VEGAN FESTIVAL, INDIA Bill Palethorpe

I

t was late September 2007 and dozens of vegans were landing in India, like migrating birds, they came in peace from all over the world. They were all converging on the coastal town of Murdeshwar in the state of Karnataka for the 11th International Vegan Festival (IVF).

Murdeshwar is a place of pilgrimage and for me this visit was a pilgrimage, predominantly to attend the IVF but also it had long been my dream to visit the south west of India. As I left Mangalore airport I could already sense the colours and the vibrancy, the sounds and the smells that make up this amazing sub-continent. It took over four hours to cover the 162km of pot-holed monsoon battered road. All of the way the lorries, cars, taxis, rickshaws, bicycles, pedestrians and cows seemed to play a game of Russian roulette with each other. Frequent road signs announced ‘Accident zone phone ambulance 105707’; ‘Save us Mother Mary’; ‘Respect traffic rules for your safety’; ‘Go slow dangerous curve’; ‘Drive carefully no overtaking’ the last two being seen as an incentive to suicidally overtake. To my considerable relief I finally arrived at the RNS Residency hotel stirred and a little shaken but all in one piece!

Then began an inspiring action packed week of informal lectures; singing and dancing; sight-seeing trips; yoga classes; marvellous vegan food and diverse company all advancing the name of veganism. The whole festival was a triumph of organisation by Shankar Narayan, the President of the Indian Vegan Society, supported by his local volunteers with international assistance from Kirsten Jungsberg and others.

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The opening ceremony performed by the holy Hindu HH Swamiji gave a taste of the uniqueness and ahimsa (non-harming and active helping of all beings) of the days to come.

More than twenty interesting and thought provoking lectures were given including: Save Planet Earth; Battery Cage Hens; Cruelty Free Footwear; Animal Rights; Veganising Latin America; Hindu View of the Vegan Way; Uncaged UK; The Dangers of Cow’s Milk; 21st Century Vegan; Being Vegan; Sattvic Diet; Ethical Vegetarian Alternatives; Vegetarianism & World Peace.

Shankar even found an unscheduled slot for me to present a talk on my article in the current Gandhi Foundation magazine on veganism entitled ‘21st Century pharming!’.

Interspersed with these talks were visits far and wide such as to the scenic Jog Falls, to the Sai Vishram beach resort and to the yoga teacher’s house at Konar.

The festival had been planned to coincide with the anniversary of Gandhi’s birthday (also the UN International Day of Peace) and St Francis of Assisi day.

Therefore on the 2nd October we, along with a large crowd of local people (mostly school children and women in their colourful saris), took part in the annual Peace March from the hotel complex to the town boundary.

Shankar had thoughtfully provided us with Gandhi caps and vegan t-shirts.

This along with our other activities generated a good deal of interest with both the local and national media outlets. It should be remembered that although India boasts the largest percentage (approx 30%) of vegetarians of any country there is surprisingly only minor support and knowledge concerning veganism. The intention of the organisers and the participants at the IVF was to change this attitude.

The RNS Residency hotel in Murdeshwar adapted their normal vegetarian only fare to vegan menus magnificently, as many Indian vegetarian curries and other spicy dishes were available for breakfast, lunch and dinner. However, thanks to Shankar & Kirsten items such as pasta; cornflakes; soya milk; fresh fruit; herbal teas; vegan desserts and toast were also produced.

Shankar had arranged for several appropriate stalls to be next to the Lecture Theatre. These had a range of items for sale including books, paintings, footwear and local craft ware. This was supplemented by an information stall assisting both local

“It should be remembered that although India boasts the largest percentage (approx 30%) of vegetarians of any country there is surprisingly only minor support and knowledge concerning

vegans and non-vegans as well as those from overseas in gaining more knowledge about the subject.

Last but by no means least, a first class evening entertainment programme was there nightly for the asking. This mostly consisted of ethnic and local Indian music, dance (some of which we could participate in) and mime. All very colourful, professional and joyous. The closing ceremony and saying farewell to so many vegan friends were very emotionally charged. Sad but also uplifting, sending us back to our countries as world wide vegan citizens with renewed energy and determination.

I have so many memories of the IVF and my subsequent further 3 weeks in India during which I observed the conditions of the women working in the cashew nut factory including the 10kg drums of nuts they have to manhandle; I met four delightful Iranian vegans face to face; I saw monkeys, cows, cats and dogs as well as children scavenging around rubbish tips; I saw the beautiful colourful saris and jewellery worn by many Indian ladies; I witnessed the amazing Kathakali dancers at Cochin; I saw separate kitchens on train stations for cooking vegetarian and non-vegetarian food; I visited a bear sanctuary and

the ancient city of Hampi; I travelled by coracle and 2-stroke rickshaw; I drank both freshly crushed sugar cane and coconut milk; I went on a 14 hour train journey to Kerala and visited the backwaters there; I observed the juxtaposition at Mumbai International Airport of luxury shops and a shanty town alongside the barbed wire perimeter fence; and finally I experienced a dramatic take off from Kerala in a tropical storm as I headed back to the UK with so many sights and sounds in my head, landing at London Heathrow at dawn on a frosty October morning.

I will return, dear Shankar, and I recommend fellow vegans to visit the magical country of India, the friendly tolerant people and their delicious vegan food. Ahimsa.

Note: Bill Palethorpe is a Life Member of The Vegan Society and was the Office Manager from April 1996 to March 2002. For information about the Gandhi Foundation including the article ‘21st Century pharming!’ contact him at: hobdell@fastmail.fm or the Gandhi Foundation at:www.gandhifoundation.org

veganism.

The intention of the organisers and the participants at the IVF was to change this attitude.”

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BENGALI HOME COOKING Rosamund Raha

S

ome cooks follow recipes to the

Aromatics are fennel seed, five spice, cinnamon (in

letter while others like to throw

the form of woody sticks), methi (fenugreek), cloves,

ingredients together and experiment.

cardamom pods and nutmeg. When using five spice,

It is good to develop both skills, because

it is a good idea to fry it in a little hot rapeseed oil for

they both have an important role to play

a few minutes first before adding vegetables to the

for anyone who wants to increase their

pan for more gentle frying.

culinary repertoire. Bengali home cooking lends itself well to the

Tamarind and amchoor (mango powder) can also

experimental approach, so why not

be added to the dishes in small quantities to add a

give this approach a try?

‘bitter’ taste; mustard is sometimes used, and slices of lemon are usually available on the table to

Follow these simple guidelines to make

add an optional piquancy to the dish.

delicious, well-balanced, vegan Bengali meals. No recipes are needed (except

As with many Western dishes, most dishes start

for the breads and puris), so long as you

with frying onion or other vegetables in oil, but a

vary the spices (particularly the aromatic spices)

little more oil than usual is needed, as you will

used in each dish. These are techniques taught to me by the Bengali part of my family but of

also be adding most of the spices at this stage. For four people, you would

course, methods vary from person to person,

generally use about a level teaspoonful

as Bengalis (like all people) regularly

of each powdered spice (less in the

experiment with different techniques.

case of chilli powder!). Salt (to taste) and other vegetables or

In most parts of India, when you offer a

lentils are added after the onions

meal to guests, you would usually offer

have softened. These are then

many different items at one meal; this is

cooked in the normal way with

particularly the case in West Bengal. These items

water added as necessary. Other

are usually eaten one at a time, with rice or breads such as chapatis, parathas, naan or puris, but they can sometimes be mixed; a fairly bland dahl mixed with rice

may be stirred in at the very end because

can be eaten with a spicy vegetable dish for example.

they lose their aroma and flavour if they

A dahl would normally be served as part of each meal.

are added too early.

Different aromatic spices are used for each dish, so that

Top Tip: to make a dahl extra tasty, it is

all the dishes have a distinct flavour. However, the base

good to add something called a

spices are often similar in each dish. For example, haldi

shambash. Cook the lentils (preferably

(turmeric) is used in most dishes as it gives a lovely

moong dahl, channa dahl or the small

golden colour and aids digestion. Jeera (cumin) is also

orange lentils which you can buy in any

used in most dishes. Some other base spices used in many dishes are chilli powder (or chopped fresh chillies), dhaniya (ground coriander), curry leaves, mustard seed, poppy seed, ginger and garlic.

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aromatic spices such as garam masala and fresh coriander leaf

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supermarket) in water with a little ginger, and salt. Then in a separate pan shallow fry some chopped chillies (optional), chopped or crushed garlic, haldi, methi and jeera in rapeseed oil.

When the spices are cooked, pour the oil and spices into the lentil dahl. This will make a really delicious dahl.

You can experiment with different vegetable combinations, but some good ones are: n bringal (aubergine) fried with potato cubes and spices;* n cauliflower fried with potato cubes and spices; * n chick pea and onion;

n chickpea and spinach;

n fine beans, steamed and then briefly fried with a little oil and mustard (although it’s not Indian you

some water will need to be added after you initially fry the potatoes and other vegetables.

can use Dijon mustard);

n courgette, marrow or squash with onion (Bengalis

Note: rapeseed oil would not generally be used in

would probably use a radish type vegetable called

India, but it is the best oil to cook with when frying.

mouli, but courgette, marrow or squash are just as

Refined rapeseed oil that you can buy cheaply in the

good);

supermarket is stable at high temperatures and helps

n mixed vegetable curry (use pretty much any vegetables).

the body to keep a good balance of oils.

* Where potato cubes are used they should be washed

All these spices are available from Indian supermarkets

and dried after being cut up so that the starch does not

and most can be obtained from ordinary supermarkets

make the cubes stick to the bottom of the pan, and

and health food shops.

Photo by Vega

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RECIPES KASHMIRI RICE Preparation time: 5 mins Cook: 20 mins Serves 6 350g/12oz basmati rice 1 tsp salt 1 x 205g jar Geeta’s Kashmiri Curry Creation Cooking Paste 2 tbsp oil 1 large onion, peeled and sliced 100g/4oz unsalted cashews Place the rice in a saucepan with the salt, 900ml/1 600ml/1pt water and the Kashmiri paste.

Bring to the boil, reduce heat. Cover and simmer for 20 mins, stirring occasionally, until the rice is cooked and liquid is absorbed.

Whilst rice is cooking, heat the oil in a frying pan.

Add onion, fry over a moderately high heat for 5 mins until softened. Add cashews, cook for 2 to 3 mins until the nuts and onion are golden.

Transfer rice to a warmed serving dish. Scatter the onions and cashews over the top. Serve.

HARA MASALA LENTILS WITH SPINACH Preparation time: 5 mins Cook: 20 mins Serves 6 1 tbsp vegetable oil 1 large onion, peeled and chopped 225g/8oz red lentils 1 tsp salt 1 x 190g jar Geeta’s Hara Masala Curry Creation Cooking Paste 1 x 300g bag fresh spinach, rinsed, large stalks removed 1 sliced red chilli to garnish Heat the oil in a large saucepan. Add onion, cook over a medium heat for 5 mins until softened. Add red lentils, salt, 600ml/1pt boiling water and the Hara Masala paste.

Bring to the boil, reduce heat. Simmer for 15 mins, stirring occasionally, until almost all the liquid is absorbed and the lentils are tender.

Stir in the spinach leaves, cook until just wilted. Transfer to a serving dish, garnish with chilli.

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PITTA POCKETS SABZI Serves 3-4 3 tbsp vegetable oil

Heat the oil and fry the onions for 6 minutes till golden brown.

1 small onion, finely chopped 2 tsp Rajah minced garlic paste

Then add the garlic paste and mix. Tip in the turmeric, cumin,

⁄4 tsp Rajah turmeric

coriander, salt and minced chilli paste or chilli powder.

1

1 tsp Rajah ground cumin 1 tsp Rajah ground coriander ⁄4 tsp salt

1

⁄4 Rajah minced red chilli paste or 1⁄4 tsp Rajah chilli powder

1

2 tsp tomato puree 500g frozen mixed vegetables, defrosted

Stir for a minute. Mix in the tomato puree followed by the mixed vegetables. Sauté for 6-7 minutes. Add the ginger and the garam masala and mix. Serve the curry inside toasted pitta breads.

If you would like a little extra sauce add 200ml of water and cook for a further 5 minutes.

1 tsp Rajah minced ginger A pinch of Rajah garam masala

Serve immediately with Rajah mango & ginger chutney.

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SHOPAROUND Johanna Best and Verity Hunt-Sheppard

GOOD MOOD FOODS

HIB! HIB! HURRAY! Born from Marx Ayigbede’s granny’s recipe for a hibiscus infusion, this range of delicious and sophisticated soft drinks is made from the calyx of the hibiscus flower bush and spring water, and naturally flavoured with herb and spice extracts.

Hib! beverages claim to contain health-promoting antioxidants, make a refreshing alternative to alcohol, and can also be enjoyed as a breakfast drink or cocktail mix. The range includes Hibiscus & Peppermint, Hibiscus & Grape – both of which have no added sugar – Lightly Sparking Hib! and Hib! Cordial.

Hib! costs from £1.39 for 330 ml.

Buy online at www.hibdrinks.com, or call 01604 756010 to find your nearest stockist.

AMAZING AMAZENE™ AROMATHERAPY

It’s nice to know that when treating yourself to these yummy raw chocolates from Mood Foods you will be enjoying more health benefits than traditional roasted chocolates offer. Lower preparation temperatures ensure that more of the cocoa’s flavanoids are present, as well as preserving the nutrients of other ingredients such as the nutritious goji berries and lucuma in the scrumptious Goji and Lucuma Bar. Other bars in this natural, dairy and sugar free range include the deep and dark Alchemy with Brazil nuts, and Relax Kids for children.

Goji and Lucuma Bar costs £2.69 for 50g.

Website: www.TheRawChocolateShop.com.

Telephone: 01223 700424.

There are plenty of beautiful vegan pamper products to treat yourself to in the Phytophilo Aromatherapy range from amaZene™, including invigorating shower gels, sensuous bath salts, lush body lotions and divine soaps.

Made with many natural and organic ingredients the products are inspired by plants used by generations of Amazonian people to treat and nourish the skin. Natural wonders such as Cupuaçu with its fantastic emollient qualities and Carobinha with moisturising and soothing properties feature in the Phytophilo collections that have been popular in Brazil for years. Now it’s our turn to treat ourselves!

Cocoa & Cupuaçu Body Crème costs £11.95 for 230g Cocoa & Cupuaçu Bath & Shower Gel costs £7.50 for 230g

Discount

Available from www.amaZene.com or call freephone 0800 0 23 23 68 for further information.

To take advantage of your 10% discount simply log on to www.amaZene.com and register with them, making sure you enter Vegan Society in the company name details of the registration form.

You will then receive an email from them to confirm that your account has been upgraded and you can start shopping with your discount.

FOX HALL BED AND BREAKFAST Fox Hall Vegan Bed and Breakfast has been offering a warm welcome to vegan visitors for the last seventeen years. Run by a vegan family, Fox Hall has been so popular that they have recently moved to a larger house that now offers four good-sized guest bedrooms, all of which are en-suite.

Fox Hall is a non-smoking, eco-friendly family home with organic food, and children are always welcome.

Visitors can enjoy Fox Hall’s beautiful garden and views, or explore the picturesque surrounding area.

Fox Hall also offers residential cookery courses.

For more details telephone 015395 61241, or visit www.fox.hall.btinternet.co.uk.

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SHOPAROUND Johanna Best and Verity Hunt-Sheppard

SPICE UP YOUR LIFE! - AWARD-WINNING AUTHENTIC INDIAN FOOD FROM GEETA’S

FAITH IN NATURE Faith in Nature have a fantastic range of natural personal care products that are not only cruelty free but also effective, affordable and simply lovely.

Part of the line of shampoos, conditioners, shower gels, skincare items, soaps and hand washes is the wonderfully scented Lavender & Geranium range, with shampoo and conditioner at £3.99 each for 400ml, shower gel at £4.25 for 400 ml, hand wash at £3.25 for 300 ml, and a 100g bar of soap at £1.49.

Available from health food stores and www.faithinnature.co.uk, or telephone 0161 724 4016.

THE BARN

Produced using only the highest quality natural ingredients including whole spices, with no artificial flavourings, colourings or preservatives, Geeta’s range includes many different foods that are happily suitable for vegans. These include luxurious Spice & Stir cooking sauces such as Karai Bhuna, Dhansak, Jalfrezi, and Madras; Curry Creation pastes in Kashmiri, Hara Masala and Tandoori varieties; and regional cooking sauces that reflect the diversity of Indian cuisine. Geeta’s exquisite and award-winning chutneys include the wonderful Premium Mango chutney.

Geeta’s foods are available from selected supermarkets and delicatessens, and also at www.geetasfoods.com.

Telephone 020 8450 2255.

Premium Mango Chutney costs £1.69 for 320g WIN A LUXURY GEETA’S INDIAN FOOD HAMPER

Geeta’s have teamed up with The Vegan magazine to offer you the chance to win a sumptuous hamper of Geeta’s exquisite food.

The hamper will contain a selection of Geeta’s wonderful Spice & Stir Cooking Sauces and Regional Cooking Sauces, Curry Creation pastes, and award-winning chutneys. The lucky winner will also receive a special Geeta’s apron to wear when cooking their favourite Geeta’s dishes.

Go to www.geetasfoods.com for details of Geeta’s range and great recipe ideas.

To enter this free prize draw simply fill in your details and post to: Geeta’s Indian Food Hamper Vegan Prize Draw, Geetas Foods Ltd, P.O. Box 7645, London NW8 0ZS before 25th April.

Details required: Name, Address, Email address, Daytime telephone number, Postcode.

Now in its fifth year, The Barn Vegetarian Guest House has a busy booking diary all year round.

Located in the New Forest National Park, The Barn provides exclusively vegan accommodation with an environmental emphasis. Solar panels provide around 80% of the power used in the house, and all the toiletries and household cleaning products used at The Barn are nontoxic and environmentally friendly.

Guests opting to arrive by public transport (or bike) qualify for a 10% discount on B&B prices. It’s never too early to plan a well deserved break!

Visit www.veggiebarn.net for more information.

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Competition!

FEEL THE LOVE Love Food’s tasty range of ready meals contain only 100% natural ingredients, with no additives, colourings or preservatives, and they are also GM free. Their range is high in protein, containing a whopping 90 grams of Soya in every meal. Love Food’s tempting ranges include Indian, Thai and Chinese varieties.

Love Food products are available from selected Somerfield stores: telephone 0870 046 7010 for details. Or you can buy their products online at www.lovefoods.co.uk.

All Shoparound products have been authenticated as

ALPRO ORGANIC Alpro’s new organic tofu mince and seasoned tofu pieces are the latest additions to Alpro’s popular Soya range.

LITTLE ME! Little Me Baby Products were created by a team of mums wanting only the very best for their little ones. The result is a gorgeous collection of products that includes body creams, hair washes and bath soaks, and is divided into four mini collections: Sleepy Head with Dill & Organic Lavender; Playtime Fun with Mandarin & Organic Tangerine; Pamper Me with Neroli, Rose & Organic Mandarin; and Helping Hand with Organic Camomile. There is also a Helping Hand Balm designed for mother as well as baby too!

Made from organic whole Soya beans, they are high in protein, a source of iron, and contain no artificial colours, preservatives or flavours.

These tasty Alpro products are quick and easy to use: you can stir-fry, microwave or oven cook them in minutes.

Telephone: 08000 188 180.

Website: www.alprosoya.co.uk.

Alpro organic tofu mince and tofu pieces are available in selected Asda stores retailing at £1.98.

Telephone: 020 8614 4700. Website: www.littlemebabyorganics.co.uk.

Little Me is exclusive to Boots. Prices start from £3.99.

YIPPY YAOH! Yaoh, those much-loved purveyors of vegan products, will keep you smelling sweet (or even pretty neutral if you use the unscented one) with their range of solid stick deodorants. They are paraben and aluminium free, and great for everyone, especially those with sensitive skins. Choose from Original, Cool or Unscented.

LIVE NATIVES Live Native’s vegan skin care range is inspired by raw, organic and fairly-traded led lifestyles. Live Native’s organic ingredients are either unrefined or unpasteurised, and are carefully sourced for their raw or low temperature extraction and processing methods.

All their creams are blended without heat.

Hand-made on the Isle of Skye and scented with aromatherapy oils, Live Native’s products are free from mineral oils, hydrogenated oils, colourings, phthalates, parabens and unnatural stabilizers.

Want a protein boost? Yaoh’s high-strength protein powder will certainly do the job.

Yaoh’s protein powder is made from organic Canadian hemp seed and has a complete trace mineral content. One scoop contains nearly 15gms of vegetable protein as well as omega 3s and 6s.

Telephone: 0117 9239053.

Website: www.yaoh.co.uk.

Yaoh Hemp Seed Oil Deodorant Sticks: £5.95.

Yaoh Organic Hemp Protein Powder: £13.95.

Prices start from £7.99. For more details telephone 07912 978 608 or visit www.livenative.com.

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SHOPAROUND Johanna Best and Verity Hunt-Sheppard

GREEN PEOPLE Those lovely people at Green People are giving away sets of their Mum & Baby Moisturiser and Lavender Baby Wash worth £14.68 to twenty readers.

These quality products are free from sodium lauryl sulphates, sodium lauryl ether sulphates, artificial fragrances, parabens, ethyl alcohol and unnecessary synthetic ingredients.

WIN A MONTH’S SUPPLY OF ORO VERDE® ORGANIC NOPAL Oro Verde® Organic Nopal is a fine powder ground from the sun-dried pads of the prickly pear cactus grown in the mountains of Mexico. It is a natural whole food, rich in fibre, and contains vitamins and minerals including iron and calcium. When taken daily (three teaspoons in juice or on cereal), Nopal is said to gently and effectively smooth waste through the digestive system.

Because life is anything but regular doesn’t mean you don’t have to be!

Give Away!

Green People’s Mum & Baby Moisturiser is a rich moisturiser specially formulated for bumps and babies, while their gentle baby wash protects young, delicate skin from dryness and irritation.

To enter Green People’s prize draw please send your name and contact details on a postcard by the 28th March to…

Green People, Pondtail Farm, Coolham Road West Grinstead, West Sussex RH13 8LN Green People products can be bought online at www.greenpeople.co.uk.

Nopal have a month’s supply, worth £20.00, to give away to ten winners.

To enter the competition visit http://www.nopallife.com/vegan.html.

For more details about Nopal or to buy online visit www.nopallife.com, or telephone 0191 2400800.

YAGGA, DABBA, DOO!

CORRECTION Yagga products are made with Muscolo di Grano: a versatile vegan protein product made from a rare type of wheat organically grown on the Mediterranean coast in the South of Italy mixed with lentil flour.

Yagga can be quickly prepared just heat and serve – and used in your favourite recipes.

Yagga is 100% organic, with no GMOs, cholesterol, artificial colourings, flavourings or preservatives, and contains less than 1% fat!

Yagga is foil packed and does not require refrigeration before use.

See www.yagga.co.uk for more information. Available online at www.veggiestuff.com, or ask at your favourite health food shop.

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Contrary to the Shoparound article in the Winter Vegan, Vitalite is not currently suitable for vegans. Vitalite was due to be changed to a vegan-friendly product, but the launch was delayed as it failed to meet the manufacturer's quality standards.

Dairy Crest, the manufacturer of Vitalite, apologise for any confusion caused, and the Vegan Society also regrets that the situation has arisen. Dairy Crest hope to offer Vitalite as suitable for vegans as soon as possible.

NEW TRADEMARK HOLDER?

by Ruth Emily Hanson

I knew Brett had been wanting to get a vegan tattoo. He talked about it a lot and had the Vegan Society logo waiting to be printed and made into a transfer, but it was one of those things he never got around to...until one day last April, when he made an impulsive phone call to book an appointment.

After several conversations with the lovely folk at the Vegan Society to check he didn’t need to have the registered trademark symbol tattooed on his chest along with the logo (he is happy to market veganism, but not to that extent!), and conversations with the tattoo studio to ensure that the green ink would be vegan and organic, he was ready to book his slot.

The tattooist had never inked a vegan logo before, but both members of staff at the Chameleon studio in Lancaster were incredibly helpful and interested. Brett explained that he wanted the logo to make the point to himself and others that there was no compromise with his veganism.

Having been vegan for 7 years, and vegetarian for 20 years prior to that, there was no way he was going to turn away from his compassionate lifestyle. Having the tattoo on his chest, like a T-shirt logo, is both a way of showing the world an identity and also acts as a reminder of why he lives the way he does, especially when aisles of unethical sweets try to lure him away from his convictions!

I expected Brett to be nervous, but I think I was probably more nervous than he was!

He was just really excited, and glad he was finally getting it done. Afterwards he was all smiles and very proud, as well he should be! When I asked him if it hurt or not, he said it couldn’t possibly hurt as much as an animal being branded, which I think sums the whole thing up quite well.

Everyone who has seen the photos, or the tattoo in real life, has been really impressed and it makes a good talking point. People seem to take veganism more seriously when they realize vegans are willing to have it indelibly marked into their skin! Friends have been asking me when I am getting a matching one, and where!

Tattoo on Brett Tipper!

Photo by Ruth Emily Hanson www.ruthemilyhanson.co.uk

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WHY WE DON’T NEED OMEGA-3S

FROM FISH OR ALGAE Stephen Walsh

T

here are two groups of essential fatty acids – omega-3s and omega-6s. Omega-6s are very common in virtually any vegan diet, so there’s no need to take any more.

Moreover, they compete with omega-3s for absorption, so taking more in any shape or form is actually counterproductive. As for omega-9s, they are both common and non-essential, so no need to worry about them at all.

Even omega-3s used to be common enough in the wild plants consumed by our ancestors, but sadly this is no longer so. Modern agriculture has favoured foods rich in the more stable omega-6 fats (which have a longer shelf life) so the ratio of omega-6 to omega-3 tends to be undesirably high and the overall supply of omega-3s to the body undesirably low as the main plant omega-6 and omega-3 fatty acids compete with one another for conversion within the body. So-called ‘balanced’ oils are therefore less useful than the much cheaper flaxseed or other high omega-3 oils on their own.

Most of us are aware by now that we need to make sure we get enough omega-3s, but many people are confused as to exactly how and why we need to do this – a confusion made worse by a spate of muddled and misleading articles in the press suggesting that the longer chain omega-3s, EPA and DHA, cannot be produced within the body and can only be obtained from oily fish or expensive supplements made from certain algae. This article will explain why this is not correct.

The omega-3 family of fatty acids have unique roles within the body. Omega-3s cannot be produced by the body from omega-6s, or indeed vice versa, so it is essential to have some of each in the diet.

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However, the body is able to convert one form of omega-3 or omega-6 to another in the same family. The most important members of the omega-3 family are ALNA (alpha-linolenic acid), EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). ALNA is easily obtainable from a good vegan diet and is converted to EPA and DHA within the body as required.

The best known effect of high EPA levels in blood is to reduce the tendency to inflammation, while all the omega-3s have a more general anti-inflammatory effect. This may reduce the symptoms of inflammatory diseases such as rheumatoid arthritis and may also have other benefits.

DHA makes up over a third of the fat in nervous tissue, including the brain and the retina of the eye, so it is particularly important in early growth.

EPA, however, may be more important for mental functioning in later life.

As DHA is primarily required by nerve tissue, and as other omega-3s can be converted to DHA within the body, measuring blood levels of DHA tells us very little about whether the supply to other tissues is sufficient. However, if the supply of DHA is not adequate, the levels of Osbond acid - a member of the omega-6 family - are increased in an apparent attempt at compensation.

Blood levels of Osbond acid are therefore an important indicator of whether the DHA supply is adequate.

There is clear and direct evidence that a diet with a good amount of ALNA – an omega-3 found in cheap and easily obtainable vegan products such as flaxseed – can supply all the EPA we need. Tests have consistently shown that ALNA is reliably converted to EPA by the body and raises blood levels of EPA. The government recommendations on fish consumption would provide about 450 milligrams (mg) of longer chain omega-3s, including about 150 mg of EPA.

Three grams of ALNA – a realistic intake – has a similar effect on blood EPA levels. In contrast, most algal foods or supplements will provide excessive iodine before enough is consumed to provide a useful amount of EPA: for an algal supplement to be a realistic source of omega-3s the daily intake should provide at least 50 mg of EPA – roughly equivalent to half a teaspoon of flaxseed oil – while providing no more than 500 micrograms of iodine.

Repeated studies in India have shown that increased ALNA markedly raises blood DHA levels when starting from low initial values, though studies in Western countries have shown that ALNA cannot raise DHA in either blood or breast milk to the high levels found if there is a lot of DHA in the diet. The key question, however, is whether this has any implications for health in vegans at any stage of life.

In dietary surveys and intervention studies using fish or fish oil, the effect of EPA and DHA cannot easily be separated since both are present.

However, the combined effect of EPA and DHA, mostly from fish, can be compared with the effect of ALNA from plant oils.

Recent reviews of the effect of longerchain omega-3s from fish on heart disease and overall death rates have given markedly conflicting results.

The conclusions of the reviews depend almost entirely on which of just three large studies are included and which are excluded. Two earlier studies in heart attack survivors (DART 1 and GISSI) showed a benefit, while a more recent study in people with angina (DART 2) actually showed harm.

The one large validated study using ALNA (the Lyon Diet Heart Trial) showed much more benefit for heart attack survivors than studies using fish or fish oil.

However, the study also replaced saturated fats from butter and cream with monounsaturated fats from the rapeseed oil margarine used to provide ALNA.

Intakes of fruit and vegetables were also increased. This study points clearly to the potential power of appropriate plant-based changes to the diet but does not allow a direct comparison of ALNA with longer-chain omega-3s as other changes were made to the diet at the same time.

[Note: This is in marked contrast with the low levels of B12 in modern plant foods, which reflect the low level of contamination of these foods by insects and B12-producing bacteria, making it essential to get B12 from supplements or fortified foods.]

A recent British Medical Journal review indicated similar benefits from both ALNA and the longer-chain omega-3s.

In summary, there is no convincing evidence to date that anything other than ALNA – plentifully supplied by an appropriate vegan diet – is needed to provide all the omega-3 fatty acids we need. Purveyors of expensive algal EPA and/or DHA supplements are therefore relying on speculation rather than solid evidence. Until evidence is found to suggest otherwise, I suggest that vegans steer clear of expensive supplements that they almost certainly do not need and spend their money on a good variety of natural fruits and vegetables, which will predictably benefit their health and perhaps even leave a little cash available to improve life for less fortunate animals, people and the environment.

There is some evidence of a beneficial effect of supplementation with longer chain omega-3s, particularly EPA, on mental function in hyperactive or mildly autistic children but a complete lack of evidence for any benefit in other children. As yet no published studies have looked at the effect of ALNA on mental functioning.

Added DHA has shown a benefit for premature infants who are fed formula milks, but tests in other infants show little evidence of any sustained benefit despite very thorough testing. While some studies indicate a modest benefit of DHA supplementation, others report no detectable effect. There is also evidence that higher DHA levels in mothers during pregnancy are associated with slightly worse rather than better mental development in their children - leading some researchers to warn against trials of DHA supplementation in pregnancy.

Supplementation of pregnant women with ALNA did not increase DHA levels in blood but did reduce levels of Osbond acid, indicating that the DHA needs of other tissues were being met through the provision of ALNA despite blood DHA levels not increasing.

While EPA and DHA are found in certain algae, there is no evidence that they were ever present in the wild plants naturally accessible to humans.

ALNA, however, was abundantly present in wild plants and by appropriate dietary choices (see box) we can achieve intakes comparable with those of our evolutionary diet.

GOOD DAILY SOURCES OF OMEGA-3: A teaspoon of flaxseed (culinary linseed) oil OR One and a half tablespoons of flaxseed (must be crushed or ground to release the oil) OR Two tablespoons of rapeseed (canola) oil (preferably organic to avoid GM crops)

Editor’s Comment: One algal supplement has been refined to remove iodine and contains reasonable levels of EPA and DHA.

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Reviews A SLICE OF FAIRTRADE

By Birmingham Vegetarians and Vegans Cover Price £2.99 Reviewed by Clare Persey This book is short and sweet with 12 delicious vegan recipes, each featuring some fairtrade ingredients.

It was produced by Cordon Vert chef Liz Hughes in conjunction with The Warehouse Café, one of the most popular veggie restaurants in Birmingham.

Choose from Brazil nut filo parcel with red pepper ragu, sweet and sour vegetables with mushroom and ginger rice, chocolate fudge cake, rum and pineapple truffle and more.

Available for purchase from The Vegan Society shop.

SKINNY BITCH IN THE KITCH

By Rory Freedman and Kim Barnouin Published: Running Press ISBN-10: 0762432067 ISBN-13: 978-0762431069 Cover Price £7.99 Reviewed by Verity HuntSheppard Love them or hate them the Skinny Bitches are back with their follow up to last years best seller Skinny Bitch (which sold a whopping 850, 000 copies). Their new book Skinny Bitch in the Kitch contains over 75 recipes including Cheezy Cream of Broccoli Soup, Stuffed Shells with Red or White Sauce, Potato and Pumpkin Curry, Dream Bars, Hot Fudge Brownie Sundaes and Fresh Fruit Crumble.

Each section is introduced in the same girlfriend style of the original Skinny Bitch but this does not extend to the methodology of each recipe, which I found strangely disappointing!

There are some great recipes including international style ones such as Japanese Soba Noodles with Steamed Vegetables and Tofu and Pad Thai, but the main purpose of In the Kitch is to provide vegan versions of the comfort style foods we have become accustomed to in the West, resulting in many mock cheese and meat dishes.

I suspect the greatest fans of Skinny Bitch In the Kitch will be newer vegans who fear a life without cheese dishes or chocolate brownies, or vegans who simply love these kinds of foods. There are no photos but its condensed size makes in the Kitch a handy little, and fun, cookbook.

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VEGANOMICON: THE ULTIMATE VEGAN COOKBOOK

by Isa Chandra Moskowitz and Terry Hope Romero Currently available in the US, published by Marlowe and Company, cover price: $27.50 Will be released in the UK on 1st April 2008 by Da Capo Press, cover price: £15.99 ISBN-13: 978-1569242643 Reviewed by Amanda Baker “America’s Best-Selling Vegan Chefs” have set out to create a masterwork: an old-fashioned, all-purpose cookbook full of vegan recipes “that you wish you’d grown up with”.

From the rave reviews - including omnivores begging for the recipes Moskowitz and Romero have exceeded their own high aspirations.

The mainstream “Publishers Weekly” reviewer praises them highly: ‘the eccentric authors offer dozens of novel, delicious ways to get excited about eating meat, dairy and egg-free’. Vegans are declaring it their ‘new favourite’, pushing Moskowitz’s highly popular Vegan with a Vengeance into second place.

Web reviewers are lauding the recipes as original, delicious and reliable. The instructions certainly go right back to basics, and often fit in ‘under 45 minutes’. Each recipe has been kitchen tested many times, to make sure they don’t miss any steps. The ingredients actively avoid processed ‘meat substitutes’, and are clearly marked when they are ‘soy free’, ‘gluten free’, ‘reduced fat’ or ‘supermarket friendly’.

The one criticism that I’ve seen is that lots of the recipes are ‘2 hours long’, too much to fit in after work. But an ‘Ultimate’ cookbook surely needs to cover the gourmet ground. This may turn out to be the ‘must have’ vegan cookbook of the year.

(PS For the curious, the name plays on the fictional horror text, ‘Necronomicon’, ‘The Book of the Dead’.)

BIG PIG

By Andrew Tyler Published by Loop Books Available from Animal Aid ISBN. 0-9545115-7-3 Cover Price £7.99 Reviewed by Fiona Sylva

THE JOY OF VEGAN BAKING

By Colleen Patrick-Goudreau Published: Fair Wind Press ISBN-10: 1592332803 ISBN-13: 978-1592332809 Cover Price £12.99 Reviewed by Verity Hunt-Sheppard

Big Pig comes with an ‘explicit language’ warning but unless you are very offended by swearing I wouldn’t worry.

There are a couple of ‘c’ words, but I found them to be in context and highlighted the personality of the characters.

The Joy of Vegan Baking is beautifully illustrated and filled with a broad range of recipes including pies and tarts, mousses and puddings, breads, crepes, pastries, crumbles and confectionery.

The story is set on Gabbett’s farm and follows new employee Cory, a lost soul looking for a happily ever after, and also resident Big Pig who believes himself to be a descendent of ‘The Great Boar’ and hopes for a better life than that of his one in the “remorseless breeding factory”.

We hear dark family secrets, witness heart-breaking and heart-warming events. Whatever your dietary choice - it is impossible to not wish for the underdog (or should that be pig?) to come out on top.

Big Pig is a refreshing addition to our library. A well written piece of fiction with both human and animal stories to follow, hopefully encouraging the ‘unconverted’ to be more open to the idea of animals as sentient beings.

This book would make a great gift for a non-vegan.

US author Colleen Patrick-Goudreau is a long time animal activist and founder of Compassionate Cooks.

The Joy of Vegan Baking is written for vegans and non vegans alike, it’s beautifully introduced and contains sections such as “Why Vegan” and the “How-to’s and Whatnots of Vegan Baking” as well as pages on cow’s milk and eggs (why they should be avoided).

There is also plenty of really useful culinary advice from the very basics to finishing touches including trouble shooting tips and baking staples.

This is not simply a book for beginners; those who have been vegan for many years will enjoy this book.

The Joy of Vegan Baking is an excellent text for anyone with an interest in baking, vegan or nonvegan alike.

VEGETARIAN BIRMINGHAM Produced by Birmingham Vegetarians and Vegans Available for free download from www.bvv.org.uk Reviewed by Colm McBriarty This inspiring 20 page booklet, produced by Birmingham Vegetarians and Vegans, is the essential guide for any veg*n living in or visiting England’s second city. A comprehensive guide to restaurants, shops, accommodation and more, it’s further testimony to the group’s excellent work.

ANOTHER DINNER IS POSSIBLE

By Mike and Isy Published by Active Distribution and The Anarchist Teapot Cover Price: £10 ISBN: 1-90449109-X Reviewed by Clare Persey and Amanda Baker Before you even open this book you can be confident that you have your hands on a winner because The Anarchist Teapot is involved and they are capable of whizzing out delicious vegan meals for hundreds of people at a time. We couldn’t wait to get our hands on it and we were not disappointed!

Another Dinner is Possible is clearly written from the heart which makes it fantastic. This is a book which will trigger discussion - the writers aren’t afraid to be provocative, and the language is ‘fruity’ in places. It’s an “anarchist’s cookbook” which is an intriguing read for non-vegans too.

It is chock-full of recipes – 172 pages’ worth - and an inspired touch is to mark recipes as ”suitable for large amounts”, ”for 6”, or “for 2”, depending on how costly the ingredients and fiddly the method.

The book includes cooking tips throughout to enable you to benefit from the experience and wisdom of The Anarchist Teapot, and articles to reconnect us with the food we eat: from nutrition and wild food to tips on cooking on a large scale.

We tested out the quiche and potato provencale on willing participants and it was a hit!

At just £10 this book is a real bargain. It is available for purchase from The Vegan Society shop.

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“VEGAN VENTURE�

THE MAXWELL LEE MEMORIAL WORKSHOP Applications are invited from vegetarians/vegans aged 16-25 years for a vegan cookery day to be held at the Vegetarian Society near Manchester on Saturday, 30 August 2008.

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.

Please inform us where you saw this advertisement Application forms from: Grants Secretary, PO Box 473, Crewe, CW3 OWU or e-mail vegetariancharity@btinternet.com

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

MARCH The Incredible Veggie Roadshow (organised by Viva!)

Saturday 22nd March, 10:30am to 4:30pm The Guildhall, St Giles Square, Northampton NN1 1DE Food tastings, cookery demonstrations, talks, free diet and health advice, stalls, beauty products, information and campaign news, competitions and more.

E-mail: info@viva.org.uk T: (0117) 944 1000 www.viva.org.uk Southampton Vegfest Saturday 29th March, 10am to 3pm Edmund Kell Hall, Bellevue Rd, Southampton SO15 2AY Stalls, food tasting, refreshments, talks, entertainment and raffle.

E-mail: T: 07790 561937 www.solentveg.org.uk

MAY

Veggie Pride Saturday 17th May, starts 2pm Meet at Place Joachim Du Bellay, Paris

38th IVU World Vegetarian Congress Sunday 27th July to Sunday 3rd August At the Kulturpalast, Dresden (Germany)

Veggies and vegans march through the city to show their solidarity with non human animals and raise awareness of animal suffering.

Special centenary event “100 Years of Food Revolution”. Joint event of the International Vegetarian Union (IVU), and the Vegetarier-Bund Deutschlands e.V. (VEBU). All catering is vegan.

T: +33 (0)4 78 58 00 43 www.veggiepride.org Bristol Vegan Fayre (organised by Yaoh) Saturday 31st May and Sunday 1st June, 11am to 9pm Amphitheatre and Waterfront Square in the centre of Bristol The world’s largest vegan fayre, stalls, talks, demonstrations and entertainment.

E-mail: info@yaoh.co.uk T: 00 44 117 923 9053 www.bristolveganfayre.co.uk

JULY The Incredible Veggie Roadshow (organised by Viva!)

Saturday 5th July, 10:30am to 4:30pm The Council House, Old Market Square, Nottingham NG1 2DT

Europen Vegetarian Union Talks 2008 Thursday 1st – Sunday 4th May Preda in the Swiss Alps. All catering is vegan.

Food tastings, cookery demonstrations, talks, free diet and health advice, stalls, beauty products, information and campaign news, competitions and more.

Talks focusing on animal issues. www.europeanvegetarian.org T: (UK) 0207 928 7459

E-mail: info@viva.org.uk T: (0117) 944 1000 www.viva.org.uk

Tel. (UK) 0207 928 7459 E-mail: europa@ivu.org www.ivu.org/congress/2008

AUGUST Vegan Camp Saturday 2nd August to Saturday 16th August Close to the Yorkshire Dales National Park and to the Forest of Bowland, North Yorkshire The 28th vegan camp, 600-1100 visitors over the 2 weeks. Volunteer itinerary of activities. Camp on-site or visit during the day.

E-mail: www.vegancamp.co.uk

SEPTEMBER London Vegan Festival Sunday 7th September Kensington Town Hall, Hornton Street, London W8 Vegan food, stalls, entertainment, speakers, workshops and more. www.vegancampaigns.org.uk/festival/ Tel: 07960 036044

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VEGAN SOCIETY LOCAL CO THE VEGAN SOCIETY LOCAL CONTACTS Local Contacts are Vegan Society members who act voluntarily as a point of contact for those interested in the Society’s work. They are not official representatives of the Society. Their levels of activity and knowledge vary according to their individual circumstances.

Some Local Contacts run groups, in which case details are below their names. For details of group activities please check the website or get in touch with the Contact.

Veg*ans = vegetarians & vegans.

Youth Contacts are listed on p.35.

When writing to a Contact please enclose a sae.

If you’ve been a full member of the Society for at least six months and would like to be a Local Contact please get in touch with the Coordinator, Patricia Tricker (see under Yorkshire, no phone calls before 7.30 pm please).

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ONTACTS & GROUPS

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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 Vanessa Clarke (International Coordinator) Graham Neale (Vice Chair) George Rodger (Chair) Jagdeesh Singh Subra Sivarajah Patricia Tricker (Local Contacts Coordinator) Stephen Walsh (Treasurer) STAFF Chief Executive Officer Nigel Winter Head of Marketing & IT Dave Palmer Head of Information Services Rosamund Raha

If you would like more information on veganism a free Information Pack is available from the Vegan Society.

Sales Assistant Paul Xuereb Volunteers Michaela Altman: proof-reader Philippa Lennox: proof-reader John Davis: proof-reader Dean Bracher Nicola Jolly Robert Emberson

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.

Business Development Officer Colm McBriarty Trademark Assistant Sandrine Revert Office Manager / Finance Officer Fiona Sylva Education Officer Rob Jackson PR/Media Officer Amanda Baker

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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.

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 cows’ milk; and the de-oxygenation of river water through contamination with cattle slurry.

Information Officers Verity Hunt-Sheppard Clare Persey

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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.

CLASSIFIEDS (UK) HOLIDAYS

ISLE OF WIGHT

YORKSHIRE

SUSSEX

WHITBYB&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

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

HOLIDAYS ABROAD Award-winning organic vegan & vegetarian B&B in Lostwithiel, Cornwall.

Please contact www.learnenglishincornwall.co.uk

CUMBRIA

LANCASHIRE 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

Alpujarras - Andalucia Attractive, well equipped townhouse. Sunny roof terrace.

Wonderful views, birds, walks, mountain villages. Wholefood shops, Restaurants serving veggie food. Sleeps 2-6. (10% discount for Vegan supporters) 01736 753555 Email: suehalfyard@fsmail.net

WALES

Wales

DEVON

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

SCOTLAND

DORSET DISCOUNT CARD

people

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

Donald Watson House 21 Hylton Street Hockley Birmingham B18 6HJ

animals

Tel: 0845 45 88244 Fax: 0121 523 1749 info@vegansociety.com www.vegansociety.com

THE VEGAN DISCOUNT CARD

The Vegan l Spring 2008

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CLASSIFIEDS Legassi Gardens. Holiday apartments, Accra, Ghana. Vegan cafe, drumming, dance, yoga, massage and heritage tours.

From $35 per night per appartment. legassigardens@hotmail.com

HOLIDAYS ABROAD

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

PUBLICATIONS PERSONAL

House For Sale - Bevin Crescent, Outwood, West Yorkshire. Good sized 3 bed semi. Large, secluded, organic garden includes 7 raised veg. beds, large wildlife pond, 2 sheds. Short walk to trains/buses to Leeds (9m) and Wakefield(2m). Close to A61, M1, M62. £145,000. Full details: www.beaumont-residential.co.uk (search under North Wakefield) or call 01924 872626.

MISCELLANEOUS Vegan bodybuilding is possible, positive sporting results are too. vegan nutritional profiling can help. More details contact: The D.A.F. Clinic, 17 Inglewood Road, Rainford, St Helens, Lancashire, WA11 7QL.

INTERNET SERVICES 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 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

Single? Online dating for vegans, vegetarians, environmentalists and humanitarians. Meet your like-minded match in your local area. www.ethicalsingles.com

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 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

ORGANISATIONS

ADVERTISEMENTS TO BE SUBMITTED BY

South of France- at the edge of the beautiful Cevenne. Self-catering vegetarian/vegan gite. Nestled in quiet and peaceful wooded hills, ideal for walking, mountain biking, painting, writing. Local attractions including a steam railway and a gorgeous grotte.

Tel: 0033 4 66 61 02 38 e-mail:

‘Jesus was a vegetarian’ www.donoteatus.org

FRIDAY 4TH APRIL 2008 FOR INCLUSION IN THE SUMMER 2008 ISSUE OFTHE VEGAN

DISCOUNT CARD

Readymade polenta, which is available in your local Walmart-Asda, makes a passable substitute for cheese in sandwiches and salads when grated. Be kind to your karma today, try it! With love from Christopher M.

JOB VACANCIES 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 2008

UNTIL

MAY 2008

LIVE-IN JOB VACANCY: Gardener DIY person needed at Holistic Vegan Coastal Retreat Centre, West Wales. Part-time with large flat.

01267 241999 www.heartspring.co.uk

PROPERTY

REFERENCE CODE

Ref:UFS 008

46

The Vegan l Spring 2008

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

FLAT TO LET: Coastal Retreat Centre, West Wales. 6 months tenancy, may suit Complementary Therapist or similar 01267 241999 www.heartspring.co.uk

KINDNESS UNLIMITED is a fellowship of Christian vegetarians and vegans of any denomination or none. For details please write to Kindness Unlimited, the Old Vicarage, Llangynog, Carmarthen SA33 5BS or email KindnessU@aol.com.

Save A Life - Adopt A Goat

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 contact Web site www.hillfields-sanctuary.co.uk

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

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

Our logo provides an easy and trusted way to promote your crueltyfree 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 (0121) 5231733 or email trademark@vegansociety.com.

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

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.

www.Buttercups.org.uk

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 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:

21

How to pay 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

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

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

The Vegan l Spring 2008

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CROSSWORD Kate Sweeney & Vega

QUICK CROSSWORD set by Kate Sweeney Across Sour, reddish leafstalks usually eaten cooked and sweetened (7) Essential fatty acid - _ _ _ _ _ 6, for example (5) Agar is used as a setting one (instead of gelatine) (5) Flaky, flat biscuit or pancake cooked on a griddle (from Scotland or Derbyshire) (7) Washed (6) Very thin pancake (5) Red pear-shaped tropical fruits with poisonous seeds and flesh (when unripe or overripe) (5) Fertilizer form of potassium (6) Saucepan cleaner (7) Very thin, crispy type of toast (5) May be water, musk or cantaloupe (5) Solution obtained by steeping or soaking e.g. vanilla (7)

7 9 10 11 12 14 16 18 21 22 24 25 Down

Pleasure, delicacy; care for (5) Complete, unadulterated (4) Spreads (6) Describes the lines written by Benjamin Zephaniah, for example (6) Balls of mashed chick peas seasoned with sesame seeds (8) Provider of cooked food (7) Wide bean? (5) Popsicle (3-5) Thin-skinned type of mandarin orange (7) Kind of onion; season (6) Food which is cooked and strained or processed in a blender (5) Red fruit eaten as a vegetable (6) Delicious, flavourful (5) Shaped chunk of baked bread (4)

1 2 3 4 5 6 8 13 15 17 18 19 20 23

CRYPTIC CROSSWORD set by Vega

Across 7 9 10 11 12 14 16 18 21 22 24 25

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Please se nd in solu tions to ei crosswor ther d along w ith your name and address by 4th April 2008 P ri ze s n e x t is su Quick: A e: copy of Ve gan Cupc akes Take Over the World Cryptic: .

A copy of Veganom icon vega n cookbook

Cry havoc! A dog consumes alligator pear (7) Oread inveigled love (5) Force artist into black shirt shop (5) Space city returns polar hoods (7) Maybe jam one of five in front of church (6) Scornful smile points to king (5) A penny per head for fruit (5) Nutty old man’s nut (6) Firm count yields vegan meat and milk producer (7) Hooded snake scrambled CB radio after banishing princess (5) First Ewok adventure came alive (5) Chafe about hospital back supporter which may crumble (7)

The Vegan l Spring 2008

Solution to The Vegan Prize Crossword 50 (Quick:left/Cryptic:right) The winner of the Cryptic crossword is: Chris Savell from Hampshire The winner of the Quick Crossword is: Janet Sales from London

Down 1 2 3 4 5 6 8 13 15 17 18 19 20 23

Perplexed among fruit (5) New eggs make new star (4) Dried fruit wrapped in sari (6) Exercise in vehicles for pranks (6) A sane boy cultivated vegan staple (4,4) Rat eats first sweet for pudding (7) Old immoral returns for oil producer (5) Get ship underway (or weigh?) (2-6) Unique places I got mixed up (7) Her gnu madly craving for food (6) Change reportedly leading to table for ritual sacrifices (5) Scoff at university prototype (4-2) Priest detailed rodent (5) Grain husks ground in barn (4)