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Information

Editor': Colin Howlett

For the benefit of new readers some general information is provided below:

large S A E to the Society at 33-35 George Street, Oxford OX1 2 AY.

Veganism may be defined as a way of living which seeks to exclude, as far as is possible and practical, all forms of exploitation of, and cruelty to, the animal kingdom 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, (non-human) animal milks, and their derivatives. T h e status of honey in a vegan diet has varied over the years; whilst remaining contentious, its use is currently left to individual conscience.

If you are already a vegan or vegan sympathizer please support the Society and help increase its influence by joining. Increased membership means more resources to educate and inform. The current membership fee is £6.50 for an individual (£4 if unwaged) and £8.50 for a family (£6 if unwaged). Full membership is restricted to practising vegans, as defined above, but sympathisers are very welcome as associate members. Both full and associate members receive The Vegan free of charge. Applications for membership should be sent to the Oxford office, with the envelope marked 'Membership Secretary'.

Advertising and Distribution Manager: Barry Kew Design by T h r e e s C o m p a n y , Oxford Illustrations by Juliet Breese Typeset by Brains, Reading Printed by L . J . Print Services L t d . , L o n d o n SE8 3 D X The Vegan is published quarterly by T h e Vegan Society Ltd Published: 21st F e b r u a r y , M a y , A u g u s t , November Copy Date: 1st of preceding month ISSN 0307-4811 © T h e V e g a n Society Ltd

The Vegan Society The Vegan Society Ltd R e g i s t e r e d Charity No. 279228 33-35 G e o r g e Street Oxford OX1 2AY Tel: 0865 722166 President: S e r e n a Coles Deputy President: Chris Langley Vice-Presidents: Eva Batt Jay D i n s h a h W i n i f r e d Simmons Council: Paul A p p l e b y David B a r r e t t S e r e n a Coles Vincent FitzGerald Colin H o w l e t t Lis H o w l e t t (Chair) Chris Langley Anthony Mumford Lorraine Munn Hon. Treasurer: V i n c e n t FitzGerald Secretary: B a r r y Kew Office Manager: Susan Kew Information Officer: Philip B r o w n

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The Vegan Ethic challenges all who preach compassion yet acquiesce in institutionalized animal abuse, especially the cruel practices inherent in dairy, livestock and poultry farming. Abhorrence of these practices is probably the single most common reason for the adoption of veganism, but many people are also drawn to it for health, ecological, spiritual and other reasons. For those in doubt, the words 'vegan' and 'veganism' are pronounced ' V E E g a n ' and 'VEEganism' with a hard 'g', as in 'gorilla'. The Vegan Society was formed in England in November 1944 by a group of vegetarians who had recognized and come to reject the ethical compromises implicit in lacto-vegetarianism and consequently decided to renounce the use of all animal products. Since those early days it has grown considerably in both size and influence, reflecting the increasingly wide recognition of veganism's ethical, health, ecological and other advantages. The Society now has the status of an educational charity, whose aims include encouraging the development and use of alternatives to all commodities normally derived wholly or partly from animals. If you would like more information please send a

Local Vegans The Vegan Society has an expanding network of people throughout Britain who act as local vegan contacts (LVCs), providing support for new members and co-ordinating promotional work at local level. For the name and address of your nearest LVC see the Contact section in the magazine. Vegan Publications Apart from The Vegan magazine, the Vegan Society publishes a wide range of free leaflets and low-priced books and booklets of interest to the newcomer. See the section in the magazine entitled Publications & Promotional Goods. This section also lists a number of useful and informative works produced independently of the Society. The Vegan Self-Sufficiency Network, an organization independent of the Vegan Society, was established to provide a focus for all those interested in, working towards, or practising self-sufficient lifestyles based on vegan principles. The Network produces a quarterly newsletter in which members can share ideas and experiences and discuss subjects related to the many

aspects of vegan selfsufficiency. There are sections devoted to vegan gardening, and to crafts and selfsufficiency skills. If you would like further information on VSSN please write to

subscription to the newsletter costs £2 a year (overseas, surface mail £2.50) - cheques payable to 'The Vegan Self-Sufficiency Network'. Vegan Magazines In addition to The Vegan, please note the following publications which are produced independently of the Vegan Society. Vegan Views 47 Princess Road, Poole, Dorset BH12 1BG. An informal quarterly with articles, interviews, news, reviews, letters, cartoon strip. Subscription rate for four issues: £2.40 (Europe and surface mail overseas: £2.80) Vegan Times 25 Tabley Road, London N7 0NA. Veganism, spiritual growth, healing, ecology, etc. 50p in stamps for sample copy. Y Figan Cymreig (The Welsh Vegan) 9 Mawddwy Cottages, Minllyn, Dinas Mawddwy, Machynlleth SY20 9LW. Wales. 35p in stamps for a sample copy. Veganism Abr jad There are active vegan societies in Australia, Sweden and the U S A , as well as contacts in Belgium, Denmark, Finland, the Netherlands and New Zealand.

The views expressed in The Vegan do not necessarily reflect those of the Editor or the Vegan Society Council. Nothing printed should be construed as Vegan Society policy unless so stated. The Society accepts no liability for any matter in the magazine. The acceptance of advertisements does not imply endorsement. Contributions intended for publication are welcomed, but unsolicited materials will not be returned unless accompanied by an SAE.

The Vegan, Summer 1986


Winds of Chairce Ever since it sprang into being over 40 years ago the Vegan Society has striven, within the limits of its human and financial resources, to disseminate its humane and humanizing ideals. It has done so in the conviction that their adoption represents nota Utopian pipe-dream, but a practical starting- point for the morally aware in the promotion of an enlightened and truly civilized relationship between ourselves and the rest of the living world. Veganism, at least in its dietary manifestation, has been advanced as the ethical 'bottom line' below which no genuine and informed humanitarian can allow himself to fall. And rightly so, for a morality which turns a blind eye to the ethics of the dinner plateis a sham. Over the decades seeds of information have been sown, some to flourish, but many more to remain scattered on the stony ground of public indifference. This was, inevitably , particularly true of the early, pioneering years, when the events and aftermath of World War II narrowed the circle of human concern, thus slowing the advance of our new-born movement. More recently those same seeds have been as much blown as sown by the powerful winds of social change. Our expansion in the seventies and eighties may, in fact, be seen as resulting less from the success of our own, necessarily limited publicity and promotional efforts than from the impact on public opinion of a number of closely allied, but more dynamic and assertive movements - most obviously, perhaps, the animal rights and green movements. Among a host of other potent factors at work have been the rising tide of medical and public concern over the damage to health of the standard, meat and dairy-based British diet (See News, Condemned

3 The Vegan, Summer 1986

Generation) and the growing awareness of the obscenity of man-made famine. These several forces, together with our own, independent efforts, have combined to raise public consciousness to the point where what was once dismissed as an insignificant fringe movement is now more widely known and respected than at any time in its history. Veganism has, in a very real sense, 'arrived', the scepticism and hostility of old having given way to a healthier trend of curiosity and an eagerness to learn more about our newly fashionable lifestyle. It is timely, therefore, that we as a Society are now better placed than ever before to satisfy this curiosity and to foster this welcome trend. This has been made possible by the wide-ranging modernization programme endorsed at the Society's historic 1984 AGM, which enabled traditional tasks to be tackled with new levels of professionalism. As you will

see in the pages ahead, intensive efforts in recent months have yielded a rich crop of materials to complement the restyled magazine in putting the vegan message across as attractively and effectively as possible, as well as helping to generate the income of which we are still so critically short (See News, Appeal 1986). Six new leaflets, two new guides, and a whole new range of promotional goods are now available. Never in the Society's history has the membership been treated to so many riches at one fell swoop. Another 'great leap forward' has been made, and almost on the first anniversary of the launch of the 'new-look' Vegan. We at the Oxford office are immensely excited by the new materials and are confident that you will be too. Young or old there's something there for you, be it button badge or bookmark. So come on, let's have those orders coming in thick and fast! CH

Contents

1 1

News Way out in Front Vegans s h o w t h e way h o m e in Plamil halfmarathon

4 7

• Going Places 8 L e a h L e n e m a n reviews r e s t a u r a n t s in L o n d o n , Yorkshire and Edinburgh; guest-house hints • A Taste of the Orient 10 • Shoparound 12 • In the Vegan Kitchen 14 Soya S c e n e III, s u m m e r t o f u specials

• Family Matters 18 Natural Family Planning • Postbag 19 • Reviews 20 • Healthwise 22 Eggs take a beating

• Noticeboard • Publications & Promotional Goods • Classified • Contact

23 24 26 27


News Here at last! Six attractive new leaflets the first in an exciting and long-awaited new range of promotional materials - are now available from the Oxford office. In addition to a general, 'first-strike' leafllet, they cover the following subjects: animal rights, dairy farming, world famine, ecology and health. Send an S A E for a free set of six. For local campaigning they can be ordered in bulk at the following rates (inclusive of postage and packing): firststrike (Behind Every Animal Product. . ): 100 for £1.00, 500 for £3.00, 1,000 for £5.00; others: 100 for £1.50, 500 for £5.00, 1,000 for £8.50.

New Merchandise This issue of the magazine also marks the launch of an entirely new range of bright and attractive Vegan Society promotional goods aimed at different ages and tastes. (See p p l 1 and 25.) Place your order now and remember, every purchase gives a welcome boost to our fundraising drive.

Appeal 1986 Despite a number of generous individual donations, the general response to date has been disappointing. Both from the membership and from the Trusts and companies approached, the level of donations and covenants received has fallen far short of the target total. Members who have not yet responded to the Appeal leaflet are therefore urged to do so without delay,

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covenanting their donations wherever possible. (Further copies of the leaflet may be obtained from the Oxford office for this purpose.)

Vegan Shop Closes The Vegan Shop, founded by Liz and Steve Shiner in December 1983, has closed, with Liz and Steve moving on to other things - motherhood in Liz's case! Sales of publications and promotional goods are now handled exclusively by the Society's Merchandise Dept., to which all orders should be sent. Many thanks to Liz and Steve for their sterling work in promoting vegan goods.

Rescheduled As part of a programme of measures to increase the magazine's usefulness to readers, the publication dates of The Vegan have been changed with effect from this issue. The new dates are: Summer - 21 May, Autumn 21 August, W i n t e r - 2 1 November, and Spring - 21 February. The rescheduling accounts for the nonappearance of the Spring issue of the magazine in late March, for which apologies are offered.

Parkdale Summit

over the weekend of 22-23 March to explore ways of cooperating more closely in animal rights campaigns. The 'summit 1 was held at the initiative of VSUK Chief Executive, Adrian Sharratt. The Vegan Society's representatives - Barry Kew and Lis Howlett - described the discussions as 'a useful beginning'.

Bogus Claim In the person of its Honorary Research Adviser, Dr. Alan Long, the Vegetarian Society (UK) Ltd. has adopted a vegan line in denouncing the dairy industry's attempts to pass butter off as a natural food. In a recent complaint to the Advertising Standards Authority (ASA), prompted by a series of advertisements claiming that there's "nothing more natural than butter", Dr. Long points out that "butter is a highly-refined product from cow-milk; it comprises barely 4% of whole udder milk and is concentrated fat or grease.""Cow-milk,"he continues, "is natural for baby calves, not even for grown-up

cattle." After reiterating standard vegan arguments against the use of dairy products, Dr. Long concludes by calling for the withdrawal of the offending series.

West Ain't Best Gavin Jones reports: Chinese government officials have, over the past 5-6 years, been administering the expansion of their dairy industry. Viewing the typical western-style diet as reflecting a healthy, civilized and scientific way of life, they hope to increase the consumption of dairy produce by China's one billion inhabitants by up to twentyfold by the turn of the century. New Zealand, Canada, West Germany and Denmark have all offered technical assistance in milk production and processing to help achieve these dramatic increases. This, combined with the fact that the Chinese taste for fresh milk is growing, and that ownership of cattle is becoming something of a status symbol, means that this goal looks well on the way to being realized.

COOKING WITH TOFU? Look/or the mark of quality TOFU AND SMOKED TOFU • 3 Tried and tested recipes on each carton. • Pasteurised. • Handy lOoz pack.

Senior representatives of the Vegetarian Society (UK) Ltd., the Vegan Society, Animal Aid, the RSPCA, Youth for Animal Rights and Compassion in World Farming met at Parkdale - the VSUK's Altrincham headquarters -

The Vegan, Summer 1986


Plamil Triumph Vegans all but swept the board at the Plamil-sponsored firstever Vegetarian & Vegan Half-Marathon, held at St. Mary's Bay, nr. Folkestone,

YFARin London Youth for Animal Rights is now installed in new London premises at 112/126 Camden High Street, London NW1 OLU (Tel: 01-485-5857). Whilst the Society's day-to-day running will be handled by the

on 5 April, providing the overall winner - Ian Snow of Powys, Wales, two out of the first three in the male class and the first three home in the female class. See p7 for full race report.

London-based National Organiser, Elaine Minto, and Group Co-ordinator, Helen Cruddas, a number of duties will continue to be performed from the Society's original Somerset base by YFAR founder Penny Goater and General Secretary, Yolanda Alexander.

What no meat?. . 5 ) ,

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...yes no meat! Now you can enjoy your favourite foods the vegan way. 2 Quarter pound, or 4,2oz Grill Burgers. 8 Tomato flavour, or Savoury sausages, 6 tasty Sausage Rolls in wholemeal pastry, made with vegetable margarine, all manufactured WITHOUT meat, animal fats, or derivatives.

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They are low in both cholesterol, saturated fatty acids, and high in fibre. All available In most freezer equipped health shops If necessary, telephone: nn 061-224 2243 for your nearest stockist.

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Haddington

Haddington Ltd. Unit 4, Willan Industrial Estate, Vere Street, Saltord, M5 2GR. Tel: 061 -224 2243.

5 The Vegan, Summer 1986

Pisces The Campaign for the Abolition of Angling (CAA) has recently been reorganized and now produces a quarterly newsletter (Pisces) and useful information sheets.

Information Sheet No. 1 explains the practice of coarse fishing and its associated jargon. Sheet No. 3 comprises extracts from the Medway Report - a Panel of Enquiry into Shooting and Angling (1976-79) - and explains in scientific terms why fish are capable of experiencing suffering. Both are available in return for two 12p stamps from: CAA, PO Box 14, Romsey S051 9NN.

Lighter Shade of Blue

In the wake of the article on vegan diets in prisons ('Jailhouse Blues') in the Autumn 1985 Vegan there have been a number of significant and positive developments. As a result of joint efforts by General Secretary Barry Kew and Home Office Officials the Throwing down the gauntlet first-ever official vegan dietary to the long-established scale has been approved, Vegetarian, three new meatanalysis of which shows that it free glossies - Lean Living, will provide all essential Green Cuisine and Veg - have nutrients. Footwear, bedding been launched in recent weeks. and toiletries are among Only time will tell which will remaining problem areas, but make the biggest impact, but solutions are being actively Green Cuisine deserves sought. particular praise for it's SWAP One of the reasons why some (Style without Animal vegans have encountered Products) campaign, in which serious difficulties in prison is advice is given on animal-free that other prisoners have, for fashions, fabrics and various reasons, apparently cosmetics. claimed to be vegans one minute and then carnivores LEANLIVING the next. Such behaviour has given veganism a bad name in some quarters and bona fide vegans have often been treated with suspicion, and even contempt, as a result. In order to improve this state of affairs it has been Good ntwt for ttfos* who prtftr tiring without meat agreed with the Home Office that Vegan Society membership cards, essential for the supply of vegan food in prison, will only be sent to vegan prisoners on receipt of a signed membership form and relevant subscription. Vegan animal rights activists at risk of incarceration are therefore urged to be prepared.

Bandwagon Rolls

GREEN CUSNE

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Union Stance T h e Students Union of the University of Oxford - the Vegan Society's new h o m e town - has unanimously a d o p t e d a charter in favour of 'violence-free science'. Union deputy president Helena D j u r k o v i c says: " W e will be trying to get the University to recognise the charter and realise that people should not be penalised academically if they are not willing to do animal e x p e r i m e n t s . " T h e U n i o n ' s progressive stance is a n o t h e r milestone in the 'Violence-Free Science' campaign launched early in the New Y e a r by the National Anti-Vivisection Society (NAVS).

Academic First Dr. D o n a l d B r o o m , reader in p u r e and applied zoology at Reading University, is to b e c o m e the world's first professor of animal welfare, taking u p the post at C a m b r i d g e in September. The chair is being f u n d e d by the Animal W e l f a r e Foundation, established in 1983 by the British Veterinary Association. C o m m e n t i n g on his a p p o i n t m e n t . D r . Broom pointed out: "People will continue to keep animals for various purposes, so we have an obligation to ensure that their welfare is as good as possible (my italics - E d . ) . "

Open University A n O p e n University Vegetarian Society has recently been established and publishes a regular newsletter. Its aims include improving facilities f o r vegetarians and vegans at O U s u m m e r schools and influencing the content of courses like biology and food technology. For f u r t h e r information contact:

m a d e to Trusts and companies felt to be sympathetic to (at least some of) our aims. The quest for adequate funding marks a crucial stage in our Society's history and the Council extends warm thanks to all those who have contributed to the Appeal. Staffing Philip Brown, formerly press officer of the VSUK Ltd., joined the staff of the Society early in January, assuming a wide range of duties, including those of Fund-raising Officer Mike G r e e n , whose period in the Society's employ ended in December 1985. In recognition of the competence with which he has performed his duties as interim Editor of The Vegan since March 1985, Colin Howlett has been accorded full Editor status. Open Door T h e Society's first film, Open Door (first shown on B B C television in January 1976), has been judged as being now out of date and has accordingly been withdrawn from circulation. The possibility of producing a new film, using footage from the later Time for Change, has been studied but technical and financial considerations preclude any concrete initiative in the immediate future.

PESTICIDE RESIDUES AND FOOD The case for real control by Pete Snell and KirstyNicol

£5

Pesticide Report Decisions, Decisions... Highlights of recent Vegan Society Council discussions Appeal Launch T h e 1986 A p p e a l was launched in the W i n t e r 1985 Vegan and a p p r o a c h e s have now been

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Tighter controls to minimize levels of pesticide residues in food are urged in a 140-page report just published by the London Food Commission. The report's authors describe existing surveillance and control procedures as 'dreadfully inadequate" and

propose a multi-point plan in the interests of consumer protection. Pesticide Residues and Food: The case for real control, Pete Snell and Kirsty Nicol, The London Food Commission, P O Box 291, London N5 1DU. £5.00.

Burgamix Breakthrough Direct Foods of Petersfield have achieved the classic 'coals to Newcastle' feat exporting their vegan Burgamix to the U S A , where it is made u p into burgers for distribution on the West Coast. The importer - vegetarian Derek Yates of the All Champions Co. - felt that the English mix made the best meatless burgers around.

"If you put the wrong oil in your motor car at the beginning, when you're trying to run it in, you really are going to wreck it for the rest of its life and have a great deal of problems, and this is precisely what we are doing with our children", is how the £650,000 survey's findings were summed up by Professor Michael Crawford of the Nuffield Laboratory, London.

Fur Video The RSPCA has a 30-minute VHS colour video on fur farming in Scandinavia and Finland available for loan without charge. Write to: Purchase & Supply Dept., RSPCA, Causeway, Horsham, West Sussex RH12 1HG

RSPCA Health Harvest Condemned Generation The Diets of British Schoolchildren. Preliminary report of a nutritional analysis of a nationwide survey of British schoolchildren (R.W. Wenlock et al) was published by the D H S S early in April following a leak to the Daily Telegraph. The report's long-delayed appearance has been widely attributed to the Government's acute embarrassment over its findings, which call into serious question the wisdom of its decision to abolish in 1980 the requirement that school meals must conform with prescribed nutritional standards. Although a brief press handout issued on the publication of the report described its conclusions as 'encouraging', independent experts have described them as 'frightening'. The survey of more than 3,000 schoolchildren revealed that levels of consumption of fat, sugar and dietary fibre are disturbingly at variance with current nutritional guidelines.

Sweden's Socialist Government has launched a £20 million five-year agricultural plan to eradicate factory farming and the spraying of crops with insecticide. The plan seeks to create an 'ecologically balanced' agriculture which will pay more attention to the well-being of animals raised for slaughter and stimulate research into alternative agricultural methods. (The Observer,

5.1.1986)

The Vegan, Summer 1986


UT IN FRONT

Vegans win top honours in Plamil half-marathon

T

he first-ever sporting event exclusively f o r vegetarians and vegans - t h e Plamil H a l f - M a r a t h o n (13.1 miles), held at St. M a r y ' s B a y (nr. F o l k e s t o n e ) on 5th A p r i l - was a resounding success, despite r a t h e r blustery and cold conditions. A l t h o u g h 106 athletes a n d enthusiasts f r o m s o m e twenty counties in E n g l a n d , Scotland a n d Wales h a d e n t e r e d s o m e w e r e , unfortunately, obliged to withdraw through injuries. M o s t n o t a b l e a m o n g t h e non^runners was K a t i e E i t z G i b b o n , vegan m a r a t h o n r u n n e r f o r G r e a t Britain, w h o recently b r o k e a t o e in a training accident. T h e turn-out on t h e day was high, h o w e v e r , with 87 starters, including thirteen w o m e n . Ian Snow, a 35-year-old vegan f r o m Powys, Wales, s t a m p e d his authority on the race right f r o m t h e o f f , widening t h e gap b e t w e e n himself a n d t h e rest of t h e field with every mile a n d eventually coming h o m e m o r e than 3 m i n u t e s clear of vegetarian J o h n D o b s o n of Ipswich in t h e splendid time of 1.12.01. T h e next t h r e e m e n h o m e - Steve H e r i n g t o n of W a l t h a m s t o w , Bill Fraser of E a s t b o u r n e a n d R o b e r t G r e g g of Norwich - w e r e all vegans, m a k i n g it vegans f o u r o u t of t h e first five h o m e . Well d o n e J o h n f o r preventing a vegan clean sweep and salvaging s o m e hono u r for t h e vegetarian contingent! N o such luck in t h e ladies' category, h o w e v e r , w h e r e t h e vegans h a d it all their own way, filling t h e first t h r e e positions. First h o m e (in 14th plaee overall) was Sally Eastall of E a s t b o u r n e , followed by 18-year-old life vegan Sophia H o w a r d of Hitchin (29th overail), and Gill Langley, also of Hitchin (35th overall). T h e only vegetarian victories of the day w e r e scored in t h e veteran (aged 40

7 The Vegan, Summer 1986

o r over) categories, with J o h n A i l u m of S h e p h e r d ' s B u s h (25th) b e a t i n g fellow vegetarian G r a h a m Scorey (27th) and vegan V e r n o n S t u t t a r d (38th) into seco n d and third places respectively; a n d F o l k e s t o n e ' s M a r c i a R a y (84th) winning t h e f e m a l e v e t e r a n s category unopposed. Of t h e 87 starters t h e r e was only o n e non-finisher - e l o q u e n t testimony to t h e staying p o w e r of vegetarians of both t h e dairy a n d non-dairy persuasion. T h e St. J o h n ' s A m b u l a n c e t e a m always in a t t e n d a n c e at such e v e n t s was called u p o n only to minister to o n e or two r u n n e r s ' blisters! T h e p r e s e n t a t i o n c e r e m o n y and G r a n d Social on t h e Saturday evening w e r e n o less m e m o r a b l e than t h e race itself. T h e a p p l a u s e given to Ian Snow as h e was p r e s e n t e d with his w i n n e r ' s t r o p h y nearly raised t h e roof a n d was reminiscent of t h e C u p Final at Wembley. Slogan-bearing running vests w e r e p r e s e n t e d t o t h e winners by A d r i a n S h a r r a t t , Chief E x e c u t i v e of t h e V e g e t a r i a n Society, a n d D r . Chris Langley (himself a c o m p e t i t o r ) , D e puty P r e s i d e n t of t h e V e g a n Society. A p r e s e n t a t i o n was also m a d e to S a n d r a H o o d , Secretary of t h e H a l f - M a r a t h o n C o m m i t t e e , by A r t h u r Ling of Plamil F o o d s . A video of t h e run was shown a n d h a d t o b e re-run b e c a u s e t h e hall w a s so p a c k e d t h a t not all t h e 250-300 p r e s e n t w e r e able to view it first time round. C o n g r a t u l a t i o n s to Plamil on a superbly organized a n d thoroughly e n j o y able e v e n t . A l t h o u g h p l a n n e d purely as a oneoff to m a r k Plamil's 21st trading anniversary t h e H a l f - M a r a t h o n p r o v e d so p o p u l a r that active e f f o r t s a r e now underway t o e n s u r e that it continues.

With Plamil Foods p l e d g i n g t o p r o v i d e as m u c h back-up as possible, i n t e r e s t e d parties, including t h e V e g e t a r i a n Cycling & Athletic C l u b a n d t h e V e g a n a n d V e g e t a r i a n Societies, h a v e b e e n invited to join forces a n d m a k e it a regular e v e n t in the athletic c a l e n d a r .

Results Category 1 - Males aged 17-39

1. Ian Snow (vegan) 2. John Dobson (vegetarian) 3. Steve Herington (vegan)

1.12.01 1.15.16 1.17.26

Category 2 - Females aged 17-39

1. Sally Eastall (vegan) 2. Sophia Howard (vegan) 3. Gill Langley (vegan)

1.23.34 1.34.19 1.36.57

Category 3 - Male veterans (aged 40 or over)

1. John Allum (vegetarian) 2. Graham Scorey (vegetarian) 3. Vernon Stuttard (vegan)

1.33.37 1.33.53 1.37.13

Category 4 - Female veterans (aged 40 or over)

1. Marcia Ray (vegetarian)

2.18.05


GOING PLACES Eating Out Leah Leneman reviews restaurants i n . . .

London Food for Thought (31 N e a l S t r e e t ) is o n e of t h e l o n g e s t - e s t a b l i s h e d v e g e t a r i a n r e s t a u r a n t s in L o n d o n . If y o u a r e l o o k i n g f o r s o m e w h e r e t o relax a n d l i n g e r , t h e n this is n o t t h e p l a c e to go. T h e t a b l e s a r e p a c k e d t o g e t h e r so tightly t h e r e is scarcely r o o m t o m o v e , a n d with a constant q u e u e stretching b a c k f r o m t h e c o u n t e r , u p t h e stairs, a n d o u t i n t o t h e s t r e e t , o n e t e n d s t o feel o n e s h o u l d e a t u p a n d get o u t t o m a k e r o o m for others. People are hardly g o i n g t o q u e u e u p at a p l a c e like t h a t u n l e s s t h e f o o d is s o m e t h i n g s p e c i a l , a n d g i v e n t h e fact t h a t it is o n e of t h e few completely vegetarian restaurants t o b e listed in t h e Good Food Guide, o n e ' s e x p e c t a t i o n s a r e high. M i n e w e r e certainly not disappointed. O n the n i g h t I w e n t , t w o of t h e t h r e e h o t d i s h e s (plus various salads) were vegan. I c h o s e t h e h o t p o t , which w a s called chillied cauliflower and aubergine, t h o u g h in f a c t t h e r e w e r e as m a n y c o u r g e t t e s a n d c a r r o t s as t h e a f o r e m e n t i o n e d v e g e t a b l e s ; it w a s s e r v e d o v e r b r o w n rice. T h e dish w a s spicy b u t also b e a u t i f u l l y f l a v o u r e d , a n d I c o u l d immediately understand why the restaura n t r e c e i v e s s u c h a c c o l a d e s . T h e only v e g a n s w e e t w a s f r u i t s a l a d , which w a s v e r y n i c e , b u t I c o u l d n ' t h e l p a wistful sigh a s I g l a n c e d o v e r at f l a p j a c k s a n d the like. Did they use butter, I asked; n o , b u t t h e m a r g a r i n e h a d w h e y in it.

A t least they u n d e r s t o o d t h e distinct i o n , but why, w h e n G r a n o s e a n d o t h e r v e g a n m a r g a r i n e s are now s o readily available d o such restaurants persist in using n o n - v e g a n o n e s ? Are vegans not s u p p o s e d to have a sweet t o o t h ? A n y w a y , t h e m e a l was only ÂŁ2.50, which was exceptionally good value, and also h e l p s t o explain t h e r e s t a u r a n t ' s great popularity. Govinda's (9 S o h o Street) is also listed in t h e Good Food Guide. T h e n a m e suggests it is an Indian restaura n t , but this is misleading: it is run by t h e K r i s h n a Consciousness Society, a n d t h e m e n u is eclectic. T h e n a m e of t h e r e s t a u r a n t m e a n s ' p r o t e c t o r of c o w s ' , but as Indian sects in t h e West insist on closing their eyes to t h e cruelty involved in f a c t o r y - f a r m e d dairy prod u c e , o n e is surprised t o find a n y vegan d i s h e s at all. A n y w a y , I was assured t h a t t w o of t h e hot dishes, a n d s o m e of t h e salads, w e r e vegan. The o n e I samp l e d w a s a mixed vegetable dish o n b r o w n rice. It included not only vegetables b u t also a mixture of pulses, m a n y of t h e m m a s h e d to thicken t h e stew a n d p r o v i d e an intriguing texture. It, t o o , w a s spicy, with a wholly original blend of f l a v o u r s which really set t h e taste b u d s tingling. G i v e n t h e blandness a n d s a m e n e s s of so m u c h of the f o o d served in v e g e t a r i a n restaurants I c o u l d see w h y this o n e also r a t e d a mention in t h e Good Food Guide. It was d e a r e r than F o o d f o r T h o u g h t , but the p o r t i o n was enormous. N o t even fruit salad f o r dessert, t h o u g h , a n d the cakes w e r e all m a d e with b u t t e r , which is n e i t h e r healthy n o r c o m p a s s i o n a t e - but I was not surprised. T h e r e is certainly one L o n d o n res t a u r a n t which vegans should flock to a n d that is Country Life Vegetarian Buffet (123 R e g e n t Street). It's an a m a z i n g c o n c e p t : f o r a set price you h e l p yourself t o as much as you like f r o m a selection of hot dishes (usually o n e pulse dish a n d o n e o t h e r , which w a s Scalloped P o t a t o e s with a 'cheesy' l o o k i n g p i m e n t o sauce last t i m e I was t h e r e ) a n d v e g e t a b l e s , as well as a terrific a r r a y of salads a n d dressings. A n d it is 100% v e g a n , even t h e sweets ( b l u e b e r r y pie on my last visit). Such r e s t a u r a n t s , which a r e run by S e v e n t h D a y A d v e n t i s t s , a r e already well established in N e w Y o r k a n d Paris, a n d their success d e m o l i s h e s o n c e and f o r all the m y t h t h a t y o u c a n n o t run a successful v e g e t a r i a n r e s t a u r a n t without using dairy p r o d u c e .

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Yorkshire Sarah B r o w n has d o n e a lot for vege t a r i a n i s m , but as those w h o watched her television p r o g r a m m e o r bought her book will k n o w , her cooking is, on the whole, very dairy-oriented. I was interested, t h e r e f o r e , to see how a vegan fares at her r e s t a u r a n t . (Sarah Brown's, 13 Victoria R o a d , Scarb o r o u g h ) . O n the d a y I visited it t h r e e of t h e four hot dishes were lacto a n d o n e was vegan. I suspect that is t h e n o r m , i.e. that vegans will not get m u c h choice, but that at least o n e of the hot dishes will be dairyless. ( T h e r e were also vegan salads.) I certainly had n o complaints a b o u t the dish I got. It called itself a 'goulash' a n d was a mixture of black-eyed b e a n s a n d various vegetables, superbly s e a s o n e d , served o v e r b r o w n rice. F o r d e s s e r t , T a s s a j a r a c a k e , m a d e with fruit and c o c o n u t , was vegan and very tasty. All t h e rest - including flapjacks a n d o t h e r eggless cakes - w e r e m a d e with b u t t e r . O n e would think that p e o p l e w h o ate at a

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The Vegan, Summer 1986


place like that did so not only because the f o o d was g o o d but also because it was supposed to be healthy, and h o w the use of s a t u r a t e d fat like b u t t e r can be justified I really d o n ' t k n o w . B u t to end on a more positive note: it was a delicious m e a l , r e a s o n a b l y priced, a n d the restaurant itself is very c h a r m i n g and a pleasure to eat in.

Edinburgh T h e r e a r e n ' t m a n y cities outside L o n don w h e r e a b o o k like Vegetarian Edinburgh (Olive Publications, £1.95) could be p r o d u c e d . This h a n d y guide describes some 75 r e s t a u r a n t s in Edinburgh w h e r e a g o o d imaginative vegetarian meal can b e f o u n d . It is nicely p r o d u c e d and is p r o v i n g very p o p u l a r . T h e only thing w r o n g with it is that its a t t e m p t s to p r o v i d e i n f o r m a t i o n on restaurants serving vegan meals a r e ina d e q u a t e . N o n e of t h e three a u t h o r s are vegan, and it shows. (They are now aware of this deficiency and the next edition should be m u c h b e t t e r . ) My own experience is that the o v e r w h e l m ing m a j o r i t y of r e s t a u r a n t s which serve good lacto-vegetarian meals also serve good vegan meals. T h e G u i d e has already d o n e vegans a service by stating that at least 5 0 % of the meals at o n e vegetarian r e s t a u r a n t - Helios Fountain (7 G r a s s m a r k e t ) are vegan. T h a t was rarely, if e v e r , really the case, but since the s t a t e m e n t a p p e a r e d in the b o o k t h e r e s t a u r a n t has m a d e a much m o r e consistent e f f o r t t o produce a good vegan choice. It is run by the A n t h r o p o s o p h i c a l Society in conjuction with a b o o k a n d craft s h o p ,

Staying Away T h e Editor offers a few hints to those seeking vegan holiday accommodation. L e a h writes a b o v e on how a vegan can f a r e in r e s t a u r a n t s a r o u n d the country. If you'd like to e n j o y m o r e ext e n d e d hospitality you may be interested in hearing a couple of glowing first-hand reports of guest-houses catering f o r vegans. L e t ' s start with L e a h again: "Establishments listed in the 1985/86 International Vegetarian Handbook which claim to cater f o r vegans d o not aways live up to their p r o m i s e , so it is nice to be able to r e c o m m e n d o n e which really does. Windywalls in the south-west of Scotland is a lovely, friendly guest-house in a beautiful position. It seems w o r t h m e n t i o n i n g that when I arrived t h e first thing I was asked was ' A r e you really a v e g a n ? ' T h e reason f o r this was that e v e r y o n e w h o had stayed t h e r e during t h e summ e r , and claimed t o be vegan, succ u m b e d after a few days to r a s p b e r r y trifle or eggs or w h a t e v e r . I suppose it is

9 The Vegan, Summer 1986

and a lot of thought and loving care goes into their cooking. Seeds (53 West Nicholson S t r e e t ) is a small cafe n e a r the university which gets very crowded at lunchtime but offers amazingly good value. T h e r e is always a choice of s o u p s , hot dishes, salads and s w e e t s - a l l vegan. (Milk f o r coffee a n d b u t t e r f o r b r e a d are o f f e r e d as alternatives.) O l d habits die h a r d - I still find it hard not to ask w h a t is in dishes but just accept that I can eat any of t h e m ! T h e cakes are not only vegan but sugar-free, a n d the t o f u c h e e s e c a k e is particularly delectable. Henderson's Salad Table (94 H a n o v e r Street) is t h e oldest vegetarian restaurant in E d i n b u g h , but since the vegetarian Hendersons who created it passed on a n d their non-vegetarian sons took o v e r , s t a n d a r d s have not b e e n kept up. T h e r e is usually o n e hot vegan dish on t h e m e n u (generally t h e same hot vegan dish, v e g e t a b l e curry). If o n e asks which dishes a r e vegan o n e is likely t o recive a blank stare in response, a n d on t h e last two occasions when I b o t h e r e d to e n q u i r e , the dishes I was told w e r e vegan t u r n e d out to be n o such thing. H o w e v e r , I like s o m e of their salads, a n d their b a k e r y uses a vegan m a r g a r i n e , so o n e can at least indulge o n e ' s sweet t o o t h with cherry tart, f l a p j a c k s a n d t h e like. T h e latest addition to E d i n b u r g h ' s vegetarian r e s t a u r a n t s is Lachana (Bristo S t r e e t ) . This is run by Seventh D a y Adventists on t h e same principles as the Country Life Vegetarian Buffet in L o n d o n (see a b o v e ) . In o t h e r w o r d s , you serve yourself as m u c h as you want of everything. W h e n it first o p e n e d t h e

r e s t a u r a n t had a p r e d o m i n a t e l y v e g a n m e n u , but t h e r e w e r e always s o m e lacto i t e m s as well. A n o t h e r thing I w a s not so keen on at that stage w a s t h a t one could pay a set price f o r as m u c h hot f o o d as o n e w a n t e d o r as m u c h salad b u t not b o t h . T h e r e s t a u r a n t w a s not d o i n g as well as h o p e d , so t h e m a n agers of the N e w Y o r k b r a n c h c a m e over, with the result t h a t e v e r y t h i n g is now vegan and o n e can mix hot d i s h e s and salads for o n e price. T h e pricing is certainly much m o r e c o m p e t i t i v e t h a n it used to be, including an E a t as m u c h as you like' special (which allows r e t u r n visits t o reload o n e ' s p l a t e ) f o r only £1.99 — amazing v a l u e . N o t suprisingly, business is b o o m i n g . T h e Scottish capital has o n e of t h e only t w o Indian v e g e t a r i a n r e s t a u r a n t s outside London ( t h e o t h e r is in Glasgow). It's called Kalpna (2/3 St Patrick S q u a r e ) , and m a n y of t h e dishes a r e vegan. T h e f o o d is exquisitely s p i c e d , and t h e restaurant has b e e n successful since t h e day it o p e n e d . T h e r e a r e several o t h e r excellent I n d i a n r e s t a u r a n t s o f f e r i n g vegetarian thalis; v e g e t a b l e rather than b u t t e r g h e e is u s e d in m o s t of t h e m . E d i n b u r g h also has a g o o d selection of o t h e r e t h n i c r e s t a u r a n t s where a vegan can find a tasty m e a l . T w o of the C h i n e s e o n e s h a v e an entirely separate v e g e t a r i a n m e n u . T h e nationalities include I t a l i a n , G r e e k , North African a n d M e x i c a n . O h , a n d one mustn't forget the two completely vegetarian take a w a y s which also o f f e r an excellent v e g a n c h o i c e ( T h e Fun Food Factory, 36 B u c c l e u c h S t r e e t , a n d The Baked Potato Shop, 56 C o c k b u r n Street).

u n d e r s t a n d a b l e if o n e hasn't b e e n vegan for very long a n d sees f r e e - r a n g e hens living a h a p p y life, but it certainly d o e s give a p o o r i m p r e s s i o n . . . " A n d A n g e l a Collins of O l d h a m , Lancashire, writes: " W i t h being vegan I normally go selfcatering on holiday, but last y e a r I fancied a change. I stayed f o r a w e e k at Orchard House in Keswick, the h e a r t of the L a k e District. I can't praise the p r o p r i e t o r s - Paul a n d W e n d y S t e e l e e n o u g h . T h e f o o d was o u t of this world. Paul did the cooking and it was just s u p e r b . T h e y were e x t r e m e l y friendly and helpful, a n d couldn't d o e n o u g h for their guests. It is well w o r t h a visit and I am definitely going back again this year. It would b e nice if you could mention in the magazine how pleased I was." Details of t h e a b o v e , and a host of o t h e r establishments, a r e to be f o u n d in the just-published Vegan Holiday & Restaurant Guide - an absolute must for vegan h o l i d a y m a k e r s a n d dinersout (see p25 for o r d e r i n g details). Let us have accounts of your m o r e m e m o r able experiences. If we get e n o u g h

f e e d b a c k we'll give e s t a b l i s h m e n t s a ' r e c o m m e n d e d ' (or ' t h u m b s d o w n ' ! ) rating in the next e d i t i o n .

—The Vegan—50 Holiday and Restaurant

—Guide


A TASTE OF THE ORIENT H

o n g K o n g is a w o r l d u n t o itself. A c u r i o u s m i x t u r e of E a s t a n d W e s t . A city, s a n d w i c h e d b e t w e e n the South China Sea and mainland China. W h e r e Cantonese and English a r e t h e official l a n g u a g e s , s p o k e n w i d e l y a n d i n t e r c h a n g e d w i t h o u t so m u c h as a twist of t h e t o n g u e . A n o v e r c r o w d e d city w h i c h n e v e r s l e e p s , d r o w n i n g in a s e a of n e o n lights, skysc r a p e r s rising like p e r i s c o p e s . B e n e a t h , c a p i t a l i s m a n d f r e e - e n t e r p r i s e r u n riot; d e a l s a r e m a d e , c o n t r a c t s a r e exc h a n g e d . M o n e y talks a n d a n y t h i n g goes. But amidst the manic and often c r a z e d living, H o n g K o n g still h a s time to cater for a rare and expectant minority; t e m p l e d e v o t e e s a s i d e , t h e r e a r e few vegetarians. In H o n g K o n g , C h i n e s e v e g e t a r i a n is u s u a l l y s y n o n y m o u s with v e g a n , although it's b e c o m i n g increasingly n e c e s s a r y t o c h e c k as t h e W e s t e r n idea of i n c l u d i n g d a i r y p r o d u c t s in t r a d i t i o n ally d a i r y - f r e e r e c i p e s is b e g i n n i n g t o m a k e its m a r k (Ed. S e e News). O n c e you've perfected your chopstick t e c h n i q u e , h o w e v e r , e a t i n g out p o s e s f e w p r o b l e m s . In e a c h of t h e principal a r e a s of H o n g K o n g Island a n d K o w l o o n t h e r e is at least o n e exclusively vegetarian/vegan restaurant. Getting f r o m o n e t o a n o t h e r is n o t r o u b l e ; t h e u n d e r g r o u n d is c h e a p , q u i c k , s a f e a n d c o m f o r t a b l e . T r a v e l by f e r r y , b u s , t r a m a n d taxi is also c h e a p , a l t h o u g h a little more 'cheerful'. O n t h e w h o l e , t h e quality of service in r e s t a u r a n t s r e m a i n s consistently h i g h ; n o t h i n g is t o o m u c h t r o u b l e a n d e v e r y o n e is v e r y h o s p i t a b l e . H y g i e n e is a d i f f e r e n t m a t t e r . A s a g e n e r a l rule of t h u m b , head for the more expensive e a t i n g p l a c e s - since e a t i n g o u t is c h e a p a n y w a y ( o n a v e r a g e , a b o u t ÂŁ5-6 f o r t h r e e c o u r s e s a n d a d r i n k ) . If y o u s k i m p t h e n y o u ' r e liable t o find yourself picking o u t b o i l e d g r u b s f r o m a m i x e d bowl of t o f u c u b e s , b e a n s p r o u t s , s t r a w m u s -

10

h r o o m s , b a m b o o f u n g u s and c a b b a g e l e a v e s , whilst w a t c h i n g cockroaches scuttle across t h e t a b l e tops, as I experie n c e d at t h e C h o i Kun H e u n g in Nathan Road, Kowloon. If, u n l i k e m e , you can bear to dine a m o n g t a n k s c r a m m e d with live fish a n d c r u s t a c e a n s , a n d strung-up featherless a n d flattened fowl, then you may find t h e s e also carry t h e odd vegan dish o r t w o . P e r s o n a l l y , I wouldn't recomm e n d it - v e g e t a r i a n restaurants have an excellent selection and t h e surr o u n d i n g s a r e m o r e conducive t o good digestion. S h o u l d y o u , h o w e v e r , fancy a change f r o m e i t h e r Lo Han ( b e a n c u r d , peas, c o r n , b a m b o o , b e a n s a n d a d o z e n differ e n t m u s h r o o m s ) , o r o t h e r romaticallyn a m e d a n d equally satisfying, nutritio u s d i s h e s sucn as ' B u d d h a ' s Pillow' or ' T h e A n g e l ' s H a i r ' , there are always t h e old E u r o p e a n faithfuls to fall back o n . A l t e r n a t i v e l y , if you're feeling adv e n t u r o u s t h e n opt f o r selections f r o m K o r e a n , T a i w a n , V i e t n a m e s e , Peking a n d M o n g o l i a n m e n u s . Indian restaura n t s a r e always a sure bet a n d the A s h o k a R e s t a u r a n t in Central H o n g K o n g w a s certainly t h e best I tried. H e r e y o u a r e g u a r a n t e e d friendly, fast service in delightful Indian s u r r o u n d ings a n d , w h a t ' s m o r e , the f o o d ' s delicious. F o r t h o s e o n a low budget, superm a r k e t s a r e t h e place to shop ( t h a t ' s if y o u can find o n e ) . Malted or regular soya milk is c h e a p (working o u t at half t h e price of c o w ' s milk which sells f o r a r o u n d 5 0 p a pint because t h e r e ' s no E E C subsidy!) A l t h o u g h scarce, I did o n o c c a s i o n s spot both w h o l e m e a l b r e a d a n d V i t a q u e l l margarine. Fruit a n d v e g e t a b l e s a r e best bought f r o m t h e m a n y m a r k e t s . These are always f r e s h since C h i n e s e housewives insist o n t o p - q u a l i t y p r o d u c e . Beware, howe v e r , of b u y i n g f r o m those stall-holders t h a t d o n ' t h a v e t h e prices m a r k e d in

b o t h English as well as Chinese, since at t h e sight of a western face the price will automatically d o u b l e . A p a r t f r o m t h e usual packets of crisps a n d p e a n u t s , t h e r e is little vegan fast f o o d to be h a d whilst walking a b o u t during the d a y . U n f o r t u n a t e l y , most of the delicious-looking (and smelling!) b r e a d s a n d b u n s on sale contain dairy p r o d u c e but it's always possible t o console yourself with a c h e a p bar of C o t e D ' O r c h o c o l a t e . A n d t h e r e ' s plenty of exotic fruit t o choose f r o m - always a good stand-by, and an excellent thirst q u e n c h e r . Since it's unwise to drink unboiled t a p w a t e r , starfruit m a k e s a welc o m e c h a n g e f r o m c a n n e d a n d carbon a t e d drinks or bottled water. A s the n a m e suggests, it's star-shaped a n d has a c o o l , crisp w a t e r y taste. Just the thing for a typically hot day. A m o n g s t m a n y o t h e r s t h e r e ' s jeruk, similar in a p p e a r ance to a large g r a p e f r u i t but with a sweet, orange-like taste; sawo, which, looks like a p o t a t o but tastes like a p e a r ; a n d zirzat (or sirsat), which like so m a n y o t h e r fruits, looks unappetising, having a warty g r e e n skin, but actually contains a m o u t h - w a t e r i n g interior tinged with a lemon taste. T h e r e ' s n o s h o r t a g e of things to d o o r see but a must f o r a n y o n e visiting H o n g K o n g is a trip to t h e Miu Fat M o n a s t e r y on Castle Peak R o a d , T u e n M u n . H e r e Buddhist m o n k s p r e p a r e an excellent lunch at very low cost. V e g e t a r i a n / vegan meals a r e also served at t h e splendid P o Lin M o n a s t e r y on L a n t a u Island, which houses t h r e e magnificent statues of B u d d h a . A l t h o u g h the junk trip f r o m K o w l o o n is r a t h e r expensive it is well w o r t h t h e visit if you take adv a n t a g e of t h e fact that overnight lodgings a r e available. All in all. H o n g K o n g has something to o f f e r e v e r y b o d y . E v e n the most discerning. E v e n an a d v e n t u r o u s vegan, hungry for a taste of the O r i e n t . Gavin Jones

The Vegan, Summer 1986


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Printed on high-quality, 100% recycled card. Colour scheme: chocolate brown on cream. Set of four different designs, with recipes on reverse. 60p

Two colours: 40p each, 3 for £1.00

Ballpen Red and black, with slogan written in white. Refillable 50p

Multi-purpose Stickers Same designs and colour schemes as button badges, in sheets of six of same. Please specify design(s) required 35p per sheet, four sheets for £1.25

GIVE BOTTLE THE BOOT Car/Window Sticker Red and black on white background. 11"x2V2" 65p

Envelope Re-use Labels Printed on high-quality, 100% recycled paper. Colour scheme: chocolate brown on cream. Pack of twelve, with four different seasonal designs £1.50

100% recycled paper, nonanimal gum. Two colours: 'Bottle' - black and red on white; 'Globe' - black and green on white. Specify design when ordering £1.50 per 100

Order direct from: The Merchandise Department, The Vegan Society, 33-35 George Street Oxford OX1 2AY Ail prices inclusive of postage and packing Make cheques/POs payable to the Vegan Society Ltd. Eire & Overseas: p a y m e n t must be by sterling c h e q u e d r a w n on an English b a n k o r an international m o n e y o r d e r . Overseas: A d d 10% to cover additional postal expenses.

11


Shoparound Lis Howlett surveys the

£150

—The Vegan— Shopper's Guide

latest vegan products

Shopper's Guide S i n c e l i m i t a t i o n s of s p a c e m a k e it imp o s s i b l e t o e v e n m e n t i o n , let a l o n e a p p r a i s e , all n e w v e g a n p r o d u c t s as t h e y appear, be sure to order the brand-new e d i t i o n of o u r best-selling Vegan Shopper's Guide. T h e price h a s b e e n k e p t l o w t o m a k e it e a s i e r t o b u y e x t r a c o p i e s f o r t h o s e f r i e n d s a n d r e l a t i v e s w h o , alt h o u g h o n l y t o o willing t o lay o n v e g a n food, don't quite know what's 'allowed' a n d w h a t i s n ' t . A c o p y of t h e Guide will m a k e it a lot e a s i e r f o r t h e m t o o f f e r h o s p i t a l i t y a n d f o r y o u t o e n j o y it. It c o s t s j u s t £ 1 . 5 0 , inclusive of p o s t a g e a n d packing. See p25 for ordering details.

Spoilt for Choice? I s c a r c e l y k n o w w h e r e t o start in i n t r o d u c i n g y o u t o s o m e of t h e e n o r m o u s r a n g e of n e w v e g a n p r o d u c t s t h a t I ' v e h a d o c c a s i o n t o s a m p l e o v e r t h e last few months. Nevertheless, here goes... In t h e f r e e z e r c a b i n e t s of y o u r local health food shop look out for some t a s t y d i s h e s by Vege-Dine of B o u r n e m o u t h . Their Vegetable and Bean C u r r y , Z u c c h i n i & L e n t i l a la G r e c q u e a n d N u t & M u s h r o o m T e r r i n e sell at £ 1 . 4 9 f o r t w o servings. T h e l a t t e r is e s p e c i a l l y t a s t y . F r o m Wholefayre of B a r n e t c o m e s a Chilli con C a s h e w at £ 1 . 3 8 ( s e r v e s t w o ) . A relatively n e w firm p r o d u c i n g frozen vegan savouries is Haddingtons; t h e i r f r o z e n s a v o u r y sausages and tomato-flavour sausages in p a c k s of e i g h t f o r 9 9 p a r e p a r t i c u l a r l y g o o d . T h e y a l s o d o s a u s a g e rolls with wholemeal pastry. In t h e m a j o r s u p e r m a r k e t s a n d f r o z e n f o o d c e n t r e s also l o o k o u t f o r a r a n g e of m e a l s by St. Nicholas Court F a r m s , of w h i c h t w o a r e v e g a n — an exc e l l e n t N u t t y V e g e t a b l e Pie at £ 1 . 3 2 a n d V e g e t a b l e S a m o s a s at £ 1 . 0 2 f o r six. A n o t h e r r e a d y - m a d e m e a l c o m e s in a tin f r o m Whole Earth, all of w h o s e lines are n o w vegan. Their new B r o w n R i c e a n d V e g e t a b l e s (with o r g a n i c a l l y g r o w n v e g e t a b l e s ) t a k e s just a m i n u t e t o s t e a m o r stir f r y a n d costs 8 9 p f o r a 2 9 8 g tin. If y o u ' v e t i m e t o a d d w a t e r t o a p r e m i x a n d p o p i n t o t h e o v e n in t h e foil c o n t a i n e r p r o v i d e d , Granose's N u t R o a s t ( £ 1 . 0 3 ) a n d Lentil R o a s t (99p) m a y be just the job for you. Both being plain a n d simple, however, they are definitely i m p r o v e d by b e i n g s e r v e d with a tasty sauce.

12

Burger Boom T h e b u r g e r b o o m continues ( w h e n will the bubble burst, one wonders?) and n e e d s a w h o l e p a r a g r a p h to itself. H e r e it definitely pays t o shop a n d taste a r o u n d . T r y O k a r a Burgers f r o m Bean Machine (70p f o r t w o ) , Tofu B u r g e r s f r o m Cauldron Foods (63p f o r t w o ) , a n d Spicy o r S a v o u r y Tofu B u r g e r s (79p f o r t w o ) o r O k a r a Patties (59p f o r t w o ) f r o m Hera. All of these a r e readyc o o k e d a n d v a c u u m - p a c k e d a n d just n e e d h e a t i n g u p . Cauldron, by t h e way, h a v e recently r e p a c k a g e d their Original T o f u a n d N a t u r a l l y Smoked T o f u in e y e - c a t c h i n g c a r t o n s with nutritional i n f o r m a t i o n a n d recipes on t h e backs. B u t my p e r s o n a l r e c o m m e n d a t i o n s , b o t h f o r taste a n d e c o n o m y , a r e t w o n e w dry b u r g e r mixes: 5-Grain Burg a m i x f r o m Direct Foods, which m a k e s 12 x 2oz b u r g e r s for £1.32 and Granose's B u r g e r M i x , which m a k e s 12 x 3oz burgers f o r £1.66. T h e y can be p r e p a r e d in a d v a n c e a n d t h e n k e p t in the f r e e z e r f o r use when needed.

n u m b e r of unfamiliar items on their shelves. For this last reason alone Boots really are helping the t r e n d t o w a r d s healthier a n d m o r e h u m a n e eating habits. Their F o o d C e n t r e s n o w stock a large range of dry mixes, T V P in mince a n d strip f o r m , a n d dried a n d tinned pulses. All are attractively packaged with a mass of nutritional information a n d interesting recipe suggestions. Of t h e range of dry mixes we liked the V e g e t a b l e Sausage Mix (79p for 200g) best, t h e o t h e r s being rather unappetising without the addition of some chopp e d fresh vegetables and/or extra h e r b s a n d spices. Jordans have an interesting new p r o d u c t , C o u n t r y Rice & G r a i n s , which m a k e s a lovely chewy-textured base f o r all sorts of savouries. It is a balanced mixture of six grains with s e s a m e seeds a n d c o m e s with a recipe leaflet in a 200g trial pack f o r 29p.

Fitter Fats T h e r e are also two new m a r g a r i n e s to look out for: Suma's Sunflower M a r garine in 500g tubs at 85p (this has b e e n specially f o r m u l a t e d with vegans in mind a n d e v e n has a d d e d vitamin B 1 2 ) a n d Vitaquell Cuisine, at 99p f o r 500g. T h e latter has b e e n specially f o r m u lated t o withstand high t e m p e r a t u r e s a n d so is suitable f o r baking a n d frying. E v e r tried to m a k e shortcrust pastry with w h o l e m e a l flour and given up? Well, k e e p your eyes peeled for a frozen w h o l e m e a l pastry f r o m Loseley of G u i l d f o r d (yes, t h e yoghurt p e o p l e , I ' m a f r a i d ) , selling at 59p f o r 350g. It h a n d l e s beautifully a n d is really delicious. Also now available in s o m e s u p e r m a r k e t s is a vegetable-fat suet which is ideal f o r those special pie crusts and dumplings. Broadland is the b r a n d n a m e a n d it c o m e s in 250g packs, priced at 45p.

Sweet Memories

Making Waves

T h e n e w s t h a t follows should c o m e in a sealed b r o w n e n v e l o p e m a r k e d ' F o r t h e eyes of secret custard cream addicts o n l y ' ! R e m e m b e r t h e m from y o u r prev e g a n d a y s ? A n d 'squashed fly' biscuits t o o ? Boots has a new range of biscuits which a r e f r e e f r o m artificial colours, flavours a n d preservatives. F o u r out of five in t h e r a n g e a r e vegan - G i n g e r Fingers, Nice biscuits, Digestive C r e a m Biscuits and Fruit Shorties - at prices r a n g i n g b e t w e e n 19p a n d 22p f o r a 150g p a c k e t . B u t let's leave t h e biscuit box and h e a d back t o t h e k i t c h e n , w h e r e t h e r e a r e a n u m b e r of n e w products t o m a k e c o o k i n g easier a n d m e a l s tastier. A l t h o u g h most readers n o d o u b t m a k e g o o d use of local w h o l e and h e a l t h f o o d s h o p s , m a n y may e i t h e r not live n e a r such establishments o r else b e r a t h e r i n t i m i d a t e d by them a n d the

Unisoy of C h e s h i r e have just launched a n e w soya milk, aptly n a m e d White W a v e . For m a k e waves it will at 29p for a 500g carton a n d 52p for the litre size substantially c h e a p e r than any of its c o m p e t i t o r s . With such k e e n prices the c o m p a n y , which plans a whole range of vegan p r o d u c t s , is clearly intent on capturing as m u c h as it can of the anticip a t e d 12 million litre m a r k e t for soya milk in the U K this year.

A Bash of Spice S o m e of t h e f o o d s m e n t i o n e d a b o v e would be h e l p e d d o w n by a dash o r dollop of the following: Whole Earth's Kensington Sauce - a tasty, s u g a r - f r e e b r o w n sauce, D'Silva Foods' R e c h a r d Instant Marinating Paste - a stonegr o u n d blend of vegetables, spices a n d vinegar, using an a u t h e n t i c recipe f r o m G o a ; o r Life's T a r t a r e Sauce, Salad

The Vegan, Summer 1986


C r e a m Style D r e s s i n g , o r t a n g y W o r cestershire Sauce (anchovy-free).

Picnic.Treats If y o u ' r e l o o k i n g f o r s o m e t h i n g a bit special t o g o in t h e l u n c h - b o x o r picnic b a s k e t try Whole Earth b r e a d (45 p ) , with its t w e l v e d i f f e r e n t n a t u r a l i n g r e d i e n t s , including m a l t e d g r a i n s , c a r r o t s a n d k e l p . F o r s a n d w i c h e s a n d rolls Granose h a v e a d d e d a H e r b S a n d w i c h S p r e a d to their r a n g e (£1.08 f o r 200g) a n d Duchesse h a v e a d d e d m o r e c r u n chy v e g e t a b l e s t o t h e i r S a n d w i c h S p r e a d ' with Dill P i c k l e . PatersonBronte h a v e t h r e e G i a n t C o o k i e s w h i c h are vegan - J u m b o O a t , Choc-Chip and F r u i t . Selling at.21p e a c h , t h e y a r e very substantial. But my award for the scrummiest new product around goes t o Granose f o r t h e i r F r u i t B r e a d ; selling at 57p f o r f o u r slices, jt h a s n o a d d e d s u g a r , is o v e r 6 5 % f r u i t a n d n u t s , a n d includes a p r i c o t s , a l m o n d s , figs, p r u n e s a n d spices.

Coming Soon F o r m a n u f a c t u r e r s in t h e w h o l e a n d h e a l t h f o o d t r a d e s this y e a r ' s s h o w c a s e e v e n t w a s t h e H e l f e x e x h i b i t i o n , h e l d in B r i g h t o n in late A p r i l , at which m a n y firms unveiled t h e i r choicest n e w p r o d u c t s . S o s o m e exciting n e w lines s h o u l d b e a p p e a r i n g in t h e s h o p s a n y t i m e n o w . B y w a y of a f o r e t a s t e , h e r e

a r e o n e o r t w o t h a t I ' v e c a u g h t w i n d of but haven't yet been able t o try: a s t r a w b e r r y - f l a v o u r e d s o y a milk f r o m Granose, a h a z e l n u t s p r e a d f r o m Sunwheel, w h o a r e also l a u n c h i n g a r a n g e

VEGE BURGER

iSs^Rechard

A n a u t h e n t i c a n d u n i q u e l y instant m a r i n a t i n g p a s t e O n l y o n e or t w o t e a s p o o n s f u l i n s t a n t l y m a r i n a t e s all t y p e s of f o o d

MauH

ft Shafeo

Cj|8

VEGE BANGER THE NATURAL CHOICE • Wholesome and delicious • More protein — Less Pat • High quality — Low cost W H E R E H E A L T H I E R FOODS A R E SOLD For more information contact

(Dept v S) 2 Trevelyan Gardens, London, NW10 3JY

.

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Gk*n

A N D N O W -

The Vegan, Summer 1986

Instant Marinating Paste

Two natural products free of artificial additives and animal ingredients.

The Realeat Company

of s e a w e e d p r o d u c t s f o r t h e k i t c h e n and the bathroom, and two new varieties of Ice D r e a m f r o m Sunrise ( " a r o b a n d Wild B e r r y , R o l l o n s u m mer!

As eastern dishes become Increasingly popular to cook at honwC Rechard Instant Marinating Paste is essential II adds eastern flavour'to the simplest of western bods. Just one jar of the lununtuated paste d m take the place of a down sptees. Its appeal is universal. Just a teaspoonful instantly fiaveors vegetables, sauces and snacks, h ' s not only ideal for toven of eastern food, but also fat wholefood and healthbod enthusiasts, vegetarians.^ vegans, special diets.' convenience food users and microwave users who wlQ be delighted that the paste adds rich colour sod Savour. Don t miss oulb o y s o m e Eastern Magic today.

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f

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13


In the Vegan Kitchen / A regular column on vegan cookery and food preparation

The Soya Scene — Part 111 by Leah Leneman a n y r e a d e r s m a y h e k e e n t o try s o m e of t h e f o o d s d e s c r i b e d in P a r t s I a n d II of t h e Soya S c e n e but feel u n s u r e how to use t h e m . Below is a q u i c k r u n d o w n of h e l p f u l c o o k e r y books. A n y opinions expressed about t h e i r r e l a t i v e m e r i t s a r e of c o u r s e , e n tirely m y o w n . [ E d . T h o s e m a r k e d with a n a s t e r i s k m a y b e o r d e r e d direct f r o m the Vegan Society's Merchandise D e p t . - see pp24-25 for details. Except w h e r e i n d i c a t e d , t h e o t h e r s a r e availab l e f r o m : C o m p e n d i u m ( B o o k s ) , 234 C a m d e n High Street, London NW1.]

TVP A s T V P is s o d i r e c t l y a s u b s t i t u t e f o r m e a t , it w o u l d s e e m easiest t o u s e c o n v e n t i o n a l c o o k e r y b o o k s , simply r e p l a c i n g t h e m e a t with t h e a p p r o p r i a t e T V P product. Some people, however, m a y like t h e s e p r o d u c t s but c a n n o t f a c e e v e n l o o k i n g at m e a t r e c i p e s a n d c e r tainly w o u l d n ' t buy b o o k s containing t h e m . J o y c e D ' S i l v a ' s Healthy Eating for the New Age* h a s a s h o r t C h a p t e r of T V P r e c i p e s , a n d n o w t h e r e is a c o m p l e t e b o o k of s u c h r e c i p e s : The Magic Bean, by A n n a R o b e r t s of C o m p a s s i o n in W o r l d F a r m i n g & D i r e c t F o o d s ( T h o r s o n s , £ 1 . 9 5 ) . A large p r o p o r t i o n of t h e r e c i p e s a r e v e g a n , a n d t h e r e is p l e n t y of v a r i e t y .

soya m i l k , o k a r a ( t h e pulp which is left w h e n o n e m a k e s t o f u at h o m e ) , o r w h o l e soya b e a n s - useful, p e r h a p s , but not what o n e b u y s a t o f u cookery b o o k f o r . T h o r s o n s also distribute a n o t h e r A m e r i c a n b o o k , The Great American Tofu Cookbook by Patricia G a d d i s M c G r u t e r (£3.95). Not all of the recipes a r e v e g a n by any means (though m a n y a r e easily a d a p t e d ) , but t h e r e are s o m e terrific o n e s amongst t h o s e which are.

Miso The Book of Miso by William Shurtleff a n d A k i k o A o y a g i contains m u c h m o r e i n f o r m a t i o n a b o u t this valuable f o o d t h a n m o s t of us w o u l d ever want to k n o w . In a b o o k with 400 recipes, obviously o n e is going t o find s o m e which a p p e a l , b u t a f t e r introducing miso as a w o n d e r f u l s u b s t i t u t e for c h e e s e and o t h e r a n i m a l p r o d u c t s , the a u t h o r s dis a p p o i n t i n g l y go o n t o use dairy p r o d u c e in q u i t e a f e w of t h e recipes.

W e s t e r n a n d Indonesian. A t a rough glance, a b o u t half of the W e s t e r n recipes are vegan. A higher p r o p o r t i o n of t h e I n d o n e s i a n o n e s are vegan, but they nearly all call f o r ingredients (e.g. laos r o o t , l e m o n grass stalk, salam leaves) which at p r e s e n t are difficult, if not impossible, to o b t a i n in Britain.

Tempeh

The Soy of Cooking by Reggi N o r t o n a n d M a r t h a W a g n e r is a tofu and temp e h recipe b o o k . It's a slender v o l u m e containing s o m e 60 simple but very appetizing recipes, most of t h e m vegan. A n o t h e r American cookery book, Tofu, Tempeh, and Other Soy Delights by Camille C u s u m a n o is distributed in the U K by T h o r s o n s (£6.95). T h e r e a r e over 200 recipes using all of the soya f o o d s , a n d some good ideas amongst t h e m , but not only is the b o o k not v e g a n , it is not even vegetarian. Using f o o d s which a r e such marvellous rep l a c e m e n t s for animals p r o d u c t s , it s e e m s peculiar (to say the least) to find t h e m in recipes calling for chicken, seaf o o d a n d b e e f . It's difficult to imagine w h o would buy such a b o o k , t h o u g h if your local library stocks it then it might be w o r t h taking out a n d copying s o m e of t h e vegan recipes. Finally, a n y o n e c o n t e m p l a t i n g producing t o f u , t e m p e h or any o t h e r soya f o o d o n a commercial basis cannot aff o r d t o be without t h e Soyfoods Industry Market Directory and Data Book by that indefatigable couple, Shurtleff & A o y a g i (available f r o m the Soyfood C e n t e r , P . O . Box 234, L a f a y e t t e , C a . 94549, U S A , $95 plus $1 postage). T h e cost of the b o o k would hardly begin to cover the m a r k e t research n e e d e d to find o u t the past history, present situation, a n d f u t u r e potential for every type of soya f o o d t h r o u g h o u t the world.

Shurtleff a n d A o y a g i have also prod u c e d The Book of Tempeh. As alw a y s , o n e gets t o k n o w the history, nutritional v a l u e s , etc. etc. of t e m p e h . T h e r e c i p e s a r e divided into two sections:

Tofu T o l e a r n e v e r y t h i n g t h e r e is t o k n o w a b o u t t h a t m o s t versatile of all f o o d s , as well as g e t t i n g lots of r e c i p e s to get g o i n g w i t h , The Book of Tofu by William S h u r t l e f f a n d A k i k o A o y a g i is ess e n t i a l . F o r r e c i p e s a l o n e , Tofu Cookery* by L o u i s e H a g l e r is a p r o f u s e l y ill u s t r a t e d g e m of a b o o k p a c k e d with imaginative recipes for every course, a n d ( e x c e p t f o r t h e o c c a s i o n a l u s e of h o n e y ) is 1 0 0 % v e g a n . B o t h t h e s e b o o k s o r i g i n a t e in t h e U S A . A t p r e s e n t t h e o n l y B r i t i s h b o o k o n t h e m a r k e t is The Magic of Tofu by J a n e O ' B r i e n ( T h o r s o n s , £1.95). T h e r e are some appealing vegan recipes, but they are few in n u m b e r , a s s o m u c h of t h e b o o k c o n sists e i t h e r of text ( i n c l u d i n g an e i g h t p a g e i n t r o d u c t i o n in w h i c h t h e a u t h o r r e c o u n t s h e r life s t o r y ! ) o r r e c i p e s u s i n g

14

"k gem af a book packed with imaginative recipes for every course"

Composite

The Vegan, Summer 1986


Sarah Brown's Healthy Living Cookbook

Day Courses in Vegan Cookery

by Sarah Brown Dorling Kindersley £10.95 Hbk

T o be held at T h e V e g e t a r i a n C e n t r e , 53 M a r l o e s R o a d , Kensington, L o n d o n W 8 6 L A . June 28th - Vegan Gourmet Cookery Part I (Main courses) July 5th - Vegan Gourmet Cookery Part II (Starters a n d desserts) E a c h session will last f r o m 10.30am 3.30pm P a r t s I and II will b e self-contained but b o o k i n g priority will be given to those wishing to a t t e n d b o t h . F e e : £12.50 per session o r £22.50 t h e t w o , including m o r n i n g c o f f e e , lunch and afternoon tea. T h e course d e m o n s t r a t o r s will be A l a n W a k e m a n a n d G o r d o n Baskerville, a u t h o r s of The Vegan Cookbook, to b e published in Sept e m b e r by F a b e r & F a b e r . Full details on how t o find T h e Vege t a r i a n C e n t r e will b e sent t o applicants o n receipt of their f e e . Send the c o m p l e t e d f o r m below to the O x f o r d office, m a r k i n g y o u r envelope 'Cookery Day Courses'.

S ir ill I'liow iiV iii \ i i i n 11 \ i \ ( , C<)< ) K I ! ( ) ( ) | \

Until comparatively recently there s e e m e d to be a wide gulf b e t w e e n lactovegetarians, w h o c o n s u m e d a lot of dairy produce a n d eggs, and vegans, who consumed none. Nowadays, t h o u g h , the recipes f e a t u r e d in Vegetarian Society literature generally reflect a desire t o n a r r o w or eliminate that gulf. It was disappointing, t h e r e f o r e , that Sarah B r o w n ' s recent television series and the a c c o m p a n y i n g B B C publication were so clearly in the old tradition: it's best t o give up m e a t , was the message, but o k a y to c o m p e n s a t e with lots of eggs, cheese a n d c r e a m . H e r new b o o k is very different. It d o e s not discuss ethics, t h e focus being entirely on nutrition. H o w e v e r , since heavy use of dairy products is incompatible with a truly healthy diet, a very large proportion of the recipes are vegan (and m a n y o t h e r s can easily be m a d e so). For s o m e o n e like m e , w h o believes that simply following a varied w h o l e f o o d diet is sufficient without worrying about specific nutrients, a book like this o n e , which has tables giving a 'nutritional profile' of each and every dish, could b e off-putting. But what really m a t t e r s in a cookery b o o k is t h e recipes, and this o n e is packed with s o m e of the most imaginative and exciting recipes I've seen in a long, long time. A n d most of t h e m are quick and easy to p r e p a r e . Beautifully p r o d u c e d a n d lavishly illustrated, Sarah Brown's Healthy Living Cookbook will attract many thousands of b u y e r s who would not ordinarily even pick u p a vegan c o o k e r y b o o k and who will discover what a wide range of superbly tasty dishes can be m a d e with no animal ingredients at all. It would m a k e a marvellous present for a vegan, lacto-vegetarian or o m n i v o r e friend - just asterisk all t h e vegan recipes and they will never again have to ask what they can cook for you. Leah Leneman

The Vegan, Summer 1986

T h e n u m b e r of places available o n these courses is limited so as to k e e p t h e m friendly a n d i n f o r m a l , with plenty of time for q u e s t i o n s , so e a r l y b o o k i n g is strongly advised.

Please e n r o l me/us on t h e following courses(s): J u n e 28th N o . of places July 5th N o . of places Names(s)_ Address Tel: I enclose c h e q u e / P . O . for £_ Ltd.

. m a d e p a y a b l e to T h e V e g a n Society

Our Exclusively vegan foods are made by vegans for vegans

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& derivative products including Rice pudding with sultanas. Carob & chocolate confections. Informative literature on our complete range of Vegan foods (s a e please) from Plamil Foods Ltd, Bowles Well Gdns., Folkestone Kent.

15


Strawberry Pudding

SPECIALS A l l of t h e f o l l o w i n g h a v e b e e n s e l e c t e d f r o m L o u i s e H a g l e r ' s Tofu Cookery, p i c t u r e d o p p o s i t e . T h e y reflect b o t h t h e v e r s a t i l i t y of t o f u a n d t h e e x c e l l e n c e of t h e c o o k b o o k . T h e m e a s u r e s g i v e n a r e as p u b l i s h e d , i.e. A m e r i c a n . T o convert simply rem e m b e r that an A m e r i c a n cup holds 8 fluid o u n c e s , a n A m e r i c a n p i n t is 16 fluid o u n c e s ( r a t h e r t h a n 2 0 , as in t h e U K ) , a n d t h a t a n A m e r i c a n q u a r t is 32 fluid o u n c e s ( r a t h e r t h a n 4 0 ) .

M i x t o g e t h e r t h e firm t o f u , p a r s l e y , c h i v e s a n d dill w e e d a n d place m i x t u r e on o n e side. Using a blender, blend until s m o o t h a n d c r e a m y : soft t o f u , oil, v i n e g a r , l e m o n j u i c e , salt a n d black p e p p e r . P o u r o n t o m a s h e d t o f u mixt u r e a n d mix well. S e r v e on l e t t u c e o r t o m a t o . C a n d o u b l e as a s a n d w i c h spread.

Miso Soup Serves 6 1

Walnut-Olive Dip «/2 lb s o f t tofu 2 t b s oil 2 tsp s u g a r 3 tbs l e m o n j u i c e V2 tsp salt 2 tbs w a l n u t s , finely c h o p p e d 4 tsp black olives, c h o p p e d

/a cup oil 1 small head of cabbage, shredded 3 - 4 small onions, diced 4 - 6 carrots, sliced 3 stalks celery, sliced 2 quarts hot water 1 tsp salt '/» tsp black pepper 1 lb firm tofu V2 cup cold water V4 cup miso

Blend t o f u , oil, sugar, l e m o n juice and salt in a b l e n d e r u n t i l s m o o t h a n d c r e a m y . F o l d in w a l n u t s a n d b l a c k olives. Chill b e f o r e serving.

S a u t e first five i n g r e d i e n t s t o g e t h e r in a saucepan until limp but not brown. A d d h o t w a t e r , salt a n d p e p p e r a n d s i m m e r f o r 30 m i n u t e s . Cut t o f u i n t o 3 A" c u b e s a n d a d d t o t h e soup. D i s s o l v e m i s o i n t o t h e cold w a t e r , stir i n t o t h e s o u p a n d h e a t , b u t d o not b o i l . Serve w h e n t o f u is h e a t e d t h r o u g h .

Cottage Tofu Salad

Quiche

Serves 6-8 1 lb firm t o f u , m a s h e d or c r u m b l e d V2 c u p soft tofu 1 tbs fresh parsley 1V2 tsp dried chives V4 tsp dill w e e d V* c u p oil 1V2 tsp v i n e g a r 1V2 tsp l e m o n j u i c e 1 tsp salt V4-V2 tsp black pepper

Serves 4-6 1 u n b a k e d 8" pie shell 6 tbs oil 1 m e d i u m onion, chopped IV2 lb firm tofu, mashed 1V2 tbs soya sauce 1 tbs dry mustard 1 tsp salt V2 tsp garlic powder V* tsp black pepper 3 tbs lemon juice S a u t e t h e o n i o n in t h e oil. W h e n s o f t a d d t o t o f u , s o y a s a u c e , m u s t a r d , salt, garlic p o w d e r , p e p p e r a n d l e m o n j u i c e a n d m i x w e l l . P o u r m i x t u r e i n t o pie shell a n d b a k e in p r e h e a t e d o v e n at 350°F/180°C G a s M a r k 4 until set (4560 min).

16

Serves 6 P / 2 cups soft tofu V 3 cup oil V2 cup sugar */» tsp salt IV2 cups fresh ripe strawberries, sliced 1 tsp vanilla 1 tbs lemon juice B l e n d all t h e i n g r e d i e n t s in a b l e n d e r until s m o o t h a n d c r e a m y , p o u r i n t o ind i v i d u a l serving d i s h e s a n d chill b e f o r e serving.

Tofu Pancakes Serves 4-6 2 cups unbleached white flour V2 cup cornmeal 41/2 tsp baking powder 1 tsp salt V4 cup sugar 3 cups soya milk 2 tbs oil V2 lb firm tofu, well crumbled Mix first five i n g r e d i e n t s t h o r o u g h l y t o g e t h e r . G e n t l y stir in soya milk a n d oil with only a f e w s t r o k e s . T h e b a t t e r will b e l u m p y . G e n t l y f o l d in t o f u . L e t b a t t e r s t a n d while lightly-oiled f r y i n g - p a n o r g r i d d l e h e a t s . C o o k a n d s e r v e immediately. Please note that these are, and s h o u l d be c o o k e d as, A m e r i c a n - s t y l e p a n c a k e s - small a n d thick ( a b o u t 4" across a n d W t h i c k ) . G r e a t with m a p l e syrup!

HOLIDAYS WITH SQUIRREL-1986 No experience is needed for a holiday afloat on yacht Squirrel, and most of my guests have never been on a yacht of any kind before. I welcome singles, couples and families and all catering is vegan (with optional dairy products). Winter/Spring: Spain and France for sea-sailing or canal-cruising M a y : Bordeaux - Scotland for sea-sailing S u m m e r : Highlands and Islands of Scotland for wildlife, beautiful scenery, isolation and relaxation. Prices for my 9th season: E100 - £160 per week full board. Send stamp for details to:

The Vegan, Summer 1986


Family Matters Lis Howlett, a vegan of 13 year's standing and mother of two continues this regular column exploring various aspects of vegan child-care and parenting.

Family Planning

N

atural family planning (NFP) is becoming inincreasingly popular as part of a general swing away from drug-dependance in favour of greater control over our own bodies. It is of particular interest and relevance to vegans since, unlike other more widely employed methods, it does not entail animal experimentation. Recently two new books on the subject have appeared and I am pleased to present joint reviews of them both by Frances and Friedenstern Howard. Except for a year as a child, Friedenstern has been vegan all his life and Frances has been vegan for more than twenty years. They have four children and live in Hertfordshire.

A Manual off Natural Family Planning by Dr Anna M. Flynn & Melissa Brooks Dnwin ÂŁ2.95 Vegans try to be as consistent as possible in their compassion for animals, avoiding not only animal foods, but also the use of products which contain animal derivatives or which have been tested on animals. Our lives should in no way depend on the suffering of other beings. Of course, that is an unattainable ideal, but we can strive to get as near to it as possible. Some vegans feel, therefore, that they would like to avoid drugs and devices for the control of fertility. In any case, why should fertility be regarded as a disease to be controlled by drugs? It is normal to be fertile. This is why we became interested in Natural Family Planning (NFP) and have used it successfully for twenty years. We taught ourselves from books, but until the appearance of A Manual of. Natural Family Planning there

18

The Fertility Awareness Workbook The

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A MANUAL OF NATURAL FAMILY

Fertility Awareness Workbook natural family planning - tor the woman who wants to conceive, and the woman who doesn't.

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Barbara Kass-Annese & DrHalDanzer

by Barbara Kass-Annese & Dr Hal Danzer Thorsons ÂŁ4.99 Pbk

was no book which was free of both religious teaching and serious errors or omissions. Invented in the 1930s, NFP depends on the accurate charting of the fertile period, which lasts a few days each cycle. Errors in constructing and interpreting this chart can lead to unwanted pregnancy or, if the couple want a pregnancy, failure to conceive. In those early days the only knowledge that practitioners of NFP had was that ovulation occurred about two weeks before menstruation, so that if a woman had regular cycles she could predict when her fertile period would be from previous menstrual dates. This method was about 60% successful in preventing unwanted pregnancies. Most people still believe that NFP is still the same as it was fifty years ago and that it cannot therefore be taken seriously as a method of preventing pregnancy. This is a mistaken view, however, since there are now a number of ways of charting fertility which make it possible to predict ovulation several days in advance and say definitely when ovulation is over and conception is impossible. Irregular cycles, unpredictable changes such as those caused by emotional shock, pregnancy, breast-feeding, and drugs - all these and other circumstances affecting the cycles

can be explained and interpreted in the charts and ovulation can be predicted in time to avoid conception, if that is what is required. Successful NFP requires strong motivation and a high degree of co-operation on the couple's part. By way of compensation it offers, over and above a method of birth control as reliable as the Pill, freedom from dependance on animals and from the health hazards associated with contraceptives. Its reliance on couple co-operation also often strengthens couple relationships. To sum up the merits of this book we can do no better than to quote Toni Belfield. Medical Information Officer of the Family Planning Association: "Without a doubt [this is] the best book I have read on Natural Family Planning and fertility awareness. I will have no hesitation in recommending this to anyone."

This is another excellent book, written on the same subject as that of A Manual of Natural Family Planning but from a different point of view. Advocates of NFP believe that at the fertile time, which can be over a week in each monthly cycle, couples should abstain from all genital contact. To use contraceptives at the fertile time would, they argue, be to use them at the time when they are most likely to give rise to unplanned pregnancy and so bring the method into disrepute. However, many people who use contraceptives feel that such a change in sexual habits is too great and that if they have to choose between contraceptives and NFP they can make no change at all. There are, however, an increasing number of people who want a compromise and feel that using contraceptives only at the fertile time would suit them very well. They are prepared to take the extra risk. To distinguish it from NFP this method is called the 'Fertility Awareness Method', although, of course, both methods are based on fertility awareness. The Fertility Awareness Method is only about five years old, so there are as yet no surveys to indicate whether or not it is less effective than NFP. It is up to couples to find out for themselves whether or not this is the case.

The Vegan, Summer 1986


The Fertility Awareness Method is to NFP as vegetarianism is to veganism: it is a half-way house, attracting many people to it as it seems easier than going the whole way. We have only one criticism to make of the book: the nails of a woman in some of the illustrations are so long that they are trimmed almost to sharp points. It would be dangerous to touch the vagina or cervix without first trimming the nails much shorter. I would just add that both of the above books include extensive lists of recommended further reading and that the first has a list of contact addresses throughout the country. If you would like any further information write to: The Family Planning Centre, Queen Elizabeth Medical Centre, Edgbastori, Birmingham B15 2TG

Vegan Families A new list of vegan families has recently been compiled and distributed by our co-ordinator, Eve Gilmore. There are now more than fifty families throughout the country listed, so if you would like to receive a copy and have your name added to the next list send an SAE to Eve do the Oxford office. We would like the list to be a comprehensive as possible to enable those who feel isolated or who have problems they'd like to discuss to make contact with other vegan families, so do please write in.

JHcMth+Foods RESTAURANTS

Postbag Contributions to Postbag are welcomed, but accepted on the understanding that they may be edited in the interests of brevity or clarity. Send your letters to: The Editor, THE VEGAN, 33-35 George Street, Oxford OX 12AY.

True Compassion Having been on a vegan prison diet for'neariy a year now, I read with interest the letters from prisoners and exprisoners in the last Vegan. While, judging from some of them, there are problems in some prisons I feel that we mustn't lose sight of the fact that, unlike most hospitals and other institutions, at least prisons on the whole are making an effort to cater for vegans despite their being such a small minority. It has been a great achievement on the part of the Vegan Society and, dare I add, on the part of the prisons/Home Office, that such minorities are catered for. It must be very heartening for all vegans that even in an institution as large and bureaucratic as the penal system we can still find that spark of true compassion. Let's hope that we can find it in all the other institutions and eventually in the whole of humanity. W.B. Gates, H.M. Prison, Dartmoor

8MARSHAU. STRUT • lONDON VI 9-11 TOTTENHAM STREET-LONDON Disillusioned 11SH1HNERS THl MARKET COYEtfT GARDEN LONDON Wd BRIDGE • OARTINGTON DEVON As one of the many who have SHOPS 8MAXSHAU STRUT • LONDON V I been led to veganism by 31 MARSHALL STREET • LONDON W1 (WHOLE GRAIN) reading Jon Wynne-Tyson, I 35 HIGH STREET • TOTNESDEVOH . found it most disillusioning to

The Vegan, Summer 1986

learn that he is not himself a vegan: I found it even more disillusioning to read his rationalisation of this. His wife may be boss of his kitchen; should she also be boss of his conscience? Jean Gregory, Croydon

Pornographic I was disappointed to see an otherwise good magazine (the Winter 1985 issue - Ed.) giving free publicity to the Lynx antifur poster. The image of half a woman, in short skirt and high heels, is pornographic, encouraging the view of women as objects, male playthings. Such images are everywhere around us, of course, but shouldn't people who care about animals also take care not to contribute to the oppression of, and violence against, women? The use of the word' dumb' is equally thoughtless. Applied to animals it can mean 'unable to speak', but applied to a woman it surely means 'stupid'. To use the word in this way insults people who are truly unable to speak. I'm not sure whether women who wear fur coats are stupid, or just misguided. I certainly don't think insulting them will persuade them to stop. Women dress in this way, in high heels and fur coats, because men want them to. As a vegan

woman and a rape victim, I object to seeing pornography masquerading as animal liberation. Surely the liberation of animals and of humans is one struggle? Linda Peirson,Heanor, Derbyshire

Not in Vain May I add a footnote to the letter from Tony Smith (Autumn 1985 Vegan), in which he decries the value of his physical intervention in places where animals have been, and sadly still are, grossly abused. I do agree with his conclusion when he gives the Vegan Society's informative role with consumers top priority, and I would not encourage others to push themselves into militancy, but Tony is quite wrong when he says he hasn't achieved anything Apart from the inspiration to so many who have tried for so long through the democratic machinery, there has been movement here, and around the world I'm sure, by entrenched misusers of animals towards cleaning up their act. Better housing and some increased access to so-called ethics committees is not much I know, but it is a wedge for us to strike on and the buffheads freely admit that they would not have gone that far but for fear of having their grubby little practices exposed by actions similar to those we hear of in the UK and USA. Ken Taylor, South Australia

Disturbed Dear Sir, 1 am disturbed to see in The Vegan advertisements referring to homosexuals. D o you not think you ought to ban such advertisements? They are very offensive to many of us. After all, they are nothing at all to do with veganism. We are already suffering enough from violent animal protectors. It is a pity to give veganism a bad name, particularly at this time, when more people are getting interested. The notion that vegans are cranky and peculiar should, I feel, be avoided at all costs. M.A. Kinchin,North Yorkshire

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Reviews The McDougall Plan J.A.McDougall and M. A. McDougall New Century Publishers Inc $7.95 Pbk "The McOougalts have done rt! The book is a gokl m.ne of information whtcft will both inspire and urge you to move toward sound health "

The'

McDOUGALL PLAN * Are Americans among the most malnourished people In the worid? * Are the meat and dairy industries brainwashing us? * Is the medical profession Ignorant about our nutritional needs? * Has our government given us faulty Information on proper diets? Yea la the a n s w e r to aU of the aboveâ&#x20AC;&#x201D;

John A. McDougall, M.D. & M a n A. McDougall

A f t e r questions about the ethical arguments underlying the vegan diet, one of the commonest queries concerns the healthiness of those living solely on the products of the plant kingdom. This excellent book provides a sound, wellresearched resource which shows that excellent health depends largely upon the consumption of a balanced plant diet - one low in fat, protein, simple sugars and salt, and high in fibre and complex carbohydrates. The authors are American and the book has a marked American flavour, much of the clinical data being assembled from studies in the U . S . A . John A. McDougall is Assistant Clinical Professor at the University of Hawaii School of Medicine and is currently engaged in a study of the dietary treatment of breast cancer. Mary A . McDougall is a nutritionist and cook. T h e book is arranged in two parts. T h e first, more substantial part, deals with the various ways in which diet can affect health and the consumption of a 'western' diet can provoke and sustain serious illness. The second provides practical advice,

20

including recipes using fruits, vegetables and other plant products; this forms the McDougall plan for sound health. The McDougall Plan calls for a low-protein, high-fibre diet, in which the centre of meals depends upon a 'starch' food, such as whole grains, potatoes or modest amounts of high-protein foods such as beans, seeds, nuts and sprouted legumes. The resultant regime is a vegan one and would admirably provide the basic diet for anyone contemplating becoming vegan for health reasons. Throughout the first section of the book arguments for the McDougall plan are based upon scrupulous attention to factual and scientifically sound clinical research. I cannot find any faults in the arguments used and can recommend this part of the book as a first-class example of the sound reasoning which should underpin any advocacy of the vegan diet. One of the most useful sections is that concerned with evidence that a low-protein intake favours an increased uptake of calcium. This will be of particular interest to those, such as pregnant and lactating vegans, who may be concerned by the low levels of dietary calcium found in some forms of the vegan diet. I do , however, have some criticisms to make of the book. It is stated that fruits are a complete food. They simply are not; fruits lack vitamin D, B12, and certain trace elements, and protein levels are minute in some fruits (one must be aware, of course, that high-protein foods such as nuts, seeds and beans are strictly fruits). It is also stated that tofu is high in fat. This is not the case; on average, the fat content is 4-5%. More seriously, I am concerned that the authors present a rather superficial picture of the factors which lead to kwashiorkor and marasmus, which are

conditions which develop in those on a starvation diet. There is still controversy as to whether this condition is due to protein lack or energyreduced intake or some intermediate between the two. And I would have liked to see more information on just what part genetic factors play in certain diseases, although there is mounting evidence that the so-called diseases of affluence depend upon the diets of those in the West there is also some fairly good evidence that genetic factors tend to predispose towards various diseases, especially heart diseases. Notwithstanding these criticisms, this is the best book currently available on the ways in which the adoption of a purely plant-based diet can promote sound health and it can be warmly recommended. Dr. C. K. Langley

Holding Your GroundT by Angela King and Sue Clifford Maurice Temple Smith Ltd ÂŁ5.95 Pbk

HOLDING

YOUR GROUND AN ACTIO; GUIDE TO IDCU CONSERVATION ST ANGELA KN I G A SUE CLIFFORD

Subtitled 'An action guide to local conservation', this excellent book is precisely that, at once celebrating and fostering our appreciation of the common place - the very features, both natural and man-made, of our locality that are most intimately bound up with the social fabric, past and present, of our communities. So much so that they are largely taken for granted,

although increasingly as much affected by the accelerating pace of changes in agriculture and development patterns as are the 'rarities' that usually command our attention. Divided into 19 chapters, the book covers landscapes, ancient monuments, commons/footpaths, the basic types of wildlife habitat from woodlands to rivers and ponds, conservation of plants and animals, agricultural pollution, and buildings. By prefacing each section with a piece of prose the authors fulfill their aim of linking art and conservation; more importantly, they restore faith in the power of emotional and heartfelt attachments so threatened by the moneyoriented value system of western culture. Thoroughness is the keynote of this volume. It is as good an introduction to each topic covered as any non-specialist is likely to need, detailing its importance in the local as well as wider context, historical background and the impact of and on human labours. Throughout it positively sings with ideas for local action - to save, repossess, re-instate, repair, re-use, research, record, improve, make the best of new developments and make anew. And it tells you how in a way so clear and straightforward that no-one should feel anything is beyond them. Any lingering sense of powerlessness will be blown away by the numerous quotes from individual and groups recording their local achievements. The lists of further research material and who to contact about what then come into their own, and the workings of local government, sources of money and help and useful addresses are summarised in chapters of their own. The major achievement of this book is that it succeeds on so many levels at once and can be dipped into or comfortably read from cover to cover. At the very least, it should open eyes and ears to matters new. For inspiration and as a mine of information under one roof it will make a valuable addition to the library of the novice or hardened campaigner who, sooner or later, is likely to need to expand horizons and

The Vegan, Summer 1986


link up with groups in areas beyond his/her own immediate concern. As one involved in 'green' politics the features that stand out to me are the power of individual action, to some degree a holistic approach, that conservation in the widest sense lives and is not just about fencing-off/fossilizing/ putting in museums a few choice items; and, above all, the message of hope. Buy it, read it, get your local library to stock it. Congratulations to the Countryside Commission for giving it financial support. Chris Rose

Why Vegan by Kath Clements GMP Publishers Ltd ÂŁ2.95 Pbk

WHY

VEGAN

E,

A useful little book. Although unfortunately marred by a number of typographical errors this is definitely a title to have on the shelf ready to lend out to friends or family who you would wish to be

"SEP?

more sympathetic. If you are sometimes reluctant to speak out and defend what you believe in this book will do it for you with its straightforward, informal style. Perhaps you know the general principles underlying veganism but are not too good at remembering the facts and figures? Here then is a mass of interesting and up-to-date information culled from a variety of sources. When you are just tired of trotting out the reasons for your chosen lifestyle hand this book over instead, or if you are not yet quite convinced, try and rebut the arguments so clearly laid out here. They are all covered - from the ecological and economic to the nutritional and the ethical. Then, finally, Kath Clements includes an excellent section on 'How to eat vegan' with practical suggestions and recipes and a chapter on feeding babies and weaning them onto a vegan diet, In short, its general approachability makes this book a must for personal, public and local group libraries. Lis Howlett

Rural Vandals A Videocassette by The League against Cruel Sports (83-87 Union Street, London SE11SG) VHS and Betamax ÂŁ14.95 (hire terms available on application) This 50-minute colour video consists of.four sections, in each of which 10-15 minutes are devoted to hare coursing

^

j

and mink, stag and fox hunting respectively. The sections are self-contained, covering the Hunt from start to finish, and can be viewed in isolation, as, for example, when time is limited. Beautiful.pictures are shown of the animals in their natural environment, with a very brief outline of their normal lifestyle before the intrusion of the Hunt. The fox hunting section is particularly memorable in this respect. The style of production and commentary are such that the video does not stand alone and would require any presenter to be well versed in the subject. Teacher's notes are not included, so stocks of LACS leaflets are a m u s t . Although uneven in quality, Rural Vandals is valuable in giving the lie to certain claims by huntspeople in response to allegations of cruelty - e.g. that hares are killed instantly, that minks are never thrown to the dogs live, that hounds never physically attack the stag, and that foxes which go to earth are allowed to go free. All of these atrocities have been vividly recorded. Vincent FitzGerald

ALL VEGETABLE SAVOURY MIXES FROM EASY TO PREPARE VERSATILE GREAT RESULTS Stocked at aR good natural food stores. No animal products, additives, flavour enhancers, artificial colouring or dairy products.

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The Vegan, Summer 1986

New Ideas in Wholefoods.

21


Healthwise

Drs Chris and Gill Langley take a vegan view of current medical writing on diet and health.

Profile Eggs

T

he advertisements have hardly changed over the years, from ' G o to work on an egg' to ' G o smash an egg'; yet the j o b of the Eggs Authority to promote eggs is slightly easier today than a few years ago, when the egg's health reputation was much worse. Eggs contain about 75% water, 11% protein and 11% fat, as well as useful amounts of iron, iodine and vitamins A , B2, B12, D and niacin. Like all animal-derived foods, they contain no fibre, and neither are they a source of carbohydrates.

Cholesterol the Killer The protein in eggs is well-balanced and the fats are mainly the healthier monoand polyunsaturated varieties 45% and 20% respectively of the total fat content, with saturated fat contributing 35%. Nutritionally speaking, this fat composition places eggs in a category more favourable than butter, beef fat or palm oil, but not as favourable as sunflower, maize or olive oils. However, eggs are the main source of cholesterol in the diet, and this substance has been linked with ill health. T h e body makes all the cholesterol it requires, and vegans are living proof of this, since there is no cholesterol in a

22

plant-based diet. In the body, cholesterol is needed for nerves, for making bile, and for the synthesis of certain hormones. When the body is overloaded with cholesterol, some of it is deposited in the arteries, causing them to fur up and blocking the flow of blood to organs like the heart. This condition, known as atherosclerosis, is one of the main causes of heart disease in the western world. Some years ago it was thought that too much cholesterol in the diet was the main reason for a build-up of cholesterol in the blood, but more recently the view has been that saturated fats in the diet are the culprits. This is reflected in dietary guidelines of the last three or four years, which have recommended a lower consumption of all fat, but particularly of saturated fat. Evidence suggesting that cholesterol does contribute to atherosclerosis and heart disease comes from America, where over the period 1950 to 1978, when deaths from heart disease fell markedly, the consumption of eggs decreased by nearly one third, together with a drop in consumption of butter (one half) and lard (more than three-quarters). Here in Britain, where the consumption of cholesterol-rich foods has hardly declined at all, heart disease is rife and we head the

world league for deaths from this illness. Dr Richard Turner of the University of Edinburgh has written that eggs are the largest single source of cholesterol in the blood, contributing 35%, compared with 30% from dairy products and 25% from meat and meat products'. Detailed human studies have shown that dietary cholesterol in amounts of 200 to 1,000mg a day produce a 15-20% increase in blood levels of cholesterol 2 , and a single standard (size 3) egg contains 280mg, all in the yolk. Nevertheless, the relationship between cholesterol in food and levels in the blood is a complex one, not easily understood, which accounts for differing medical opinions on the subject. The American National Institutes of Health conference on heart disease held in 1984 implicated cholesterol as one of the foods involved in causing heart disease: "We are persuaded that the blood cholesterol level of most Americans is undesirably high, in large part because of our high dietary intake of calories, saturated fat and cholesterol" 3 . The National Institutes of Health therefore recommended reducing the daily cholesterol intake to 250-300mg or less, and for people at risk of heart disease, to 150-200mg - an amount exceeded by a single standard egg. Since meat, butter, cream and cheese, among other animal foods, also contain cholesterol, if implemented the recommendations would have a profound effect on the American diet.

linked a high consumpton of eggs by vegetarians to raised blood pressure 5 .

Additives Unlike many other animal-derived foods, eggs are unlikely to be a cause of Salmonella poisoning, partly because they come safely packaged in a shell, and partly because they contain a natural antibiotic called avidin. Colouring additives, synthetically made, are added to commercial feed for laying hens, so that yolks are golden even though hens are no longer fed a more natural diet, which contained lucerne, grassmeal and maize. These used to give a deep colour to egg yolks before battery farms became the norm. Although extensively tested on laboratory animals, the long-term effects of these additives on human health are unknown.

Contamination Finally, some of the feed given to laying hens is contaminated with various pesticides, and these no doubt pass through into eggs to some degree. The Eggs Authority maintains that pesticides have not been detected in eggs, but this may well be because sufficiently sensitive techniques have not been employed or because, as the Authority admits, eggs are not routinely tested for pesticide contamination!

Laissez Faire In Britain, where dietary measures to prevent heart disease have been slow in coming, there seems to be little concern about cholesterol. The Committee on Medical Aspects of Food Policy reported in 1984 that the average British intake of 350 to 450mg of cholesterol a day 'is not excessive'4. Such a laissez-faire attitude may account for the failure of British nutritionists to persuade people that their eating habits are a major cause of ill health. As well as contributing to atherosclerosis and hence heart disease, too much cholesterol in the body finds its way into gallstones, and one report

References 1 The Lancet, 5 November 1983, pi088 2 The American Journal of Clinical Nutrition, vol. 31, p727,1978 3 National Institutes of Health Consensus Development Conference Statement, volume 5, no. 7, 1985 4 The C.O.M. A. Report on 'Diet and cardiovascular disease', 1984 5 American Journal of Epidemiology, vol. 105, pp444-449, 1979

The Vegan, Summer 1986


Noticeboard Diary Dates 11 June. 6.30pm. T h e Nature Cure Clinic, 15 Oldbury Place, London W1M 3AL (Tel: 01935 6213). Vegan cookery demonstration, given by Tickets (to include food) available from the Clinic at £2.50 each. 28 June. 10.30am-3.30pm. The Vegetarian Centre, 53 Marloes Road, Kensington, London W8 6LA. Vegan Gourmet Cookery: Part I (Main courses). Demonstrators: Alan Wakeman and Gordon Baskerville, authors of The Vegan Cookbook (forthcoming, Faber & Faber). Tickets (to include morning coffee, lunch and afternoon tea;) available from the Oxford office at£12.50 each, or £22.50 if attending Part II also (5 July). Early booking advised. 5 July. 10.30am-3.30pm. The Vegetarian Centre, 53 Marloes Road, Kensington, London W8 6LA. Vegan Gourmet Cookery: Part II (Starters and desserts). Same demonstrators and arrangements as above. Tickets: £12.50 each. 10 July. 6pm. Friends Meeting House, 52 St. Martin's Lane, Westminster, London. Frey . Ellis Memorial Lecture: 'An Epidemiological Study of Vegetarians and Vegans', by D r J.I. Mann and M. Thorogood of the Department of Community Medicine, Radcliffe Infirmary, Oxford. Free admission.

1-11 August, (near) Swanage, Dorset. The 6th annual Vegan Family Camp. Vegan families, couples and singles are all welcome to attend for the full week or just a weekend. Details from:

Ideas Sought As you may have seen and read elsewhere in the magazine, this issue of The Vegan marks the launch of an entirely new range of Vegan Society promotional goods. Readers' comments on the range and suggestions for additions are very welcome and should be directed (hopefully, along with an order!) to the Merchandise Dept.

Cash Prizes Convert your bright ideas of the edible kind into cash by winning one of ten prizes on offer from Direct Foods of Petersfield. All you have to do is briefly describe (with illustration if desired) a healthy food product which you feel could fit into the company's existing, allvegan range. Importance will be attached to originality, but adaptation of traditional ideas is acceptable. Entries (marked 'Competition'), accompanied by an empty 5 Grain Burgamix pack or Beanpot pack front,

TORQUAY QUEEN OF THE ENGUSH RIVIERA Brookesby Hall Hotel (exclusively

vegetarian)

Hesketh Road TQI 2LN Tel 080322194 350 yards from Meadfoot Beach, enjoying glorious sea views across Torbay, the hotel is situated in die exclusive Lincombe Conservation area, generally considered to be the loveliest part of Torquay. We offer restful holidays in beautiful surroundings coupled with imaginative and delicious vegan and vegetarian meals. Some rooms have private showers. Fully centrally heated. Full details from the vegan proprietress: Mrs Hilda Baker (stamp only please)

The Vegan, Summer 1986

by 31 July 1986 to: Direct Foods Ltd., 20 Lavant Street, Petersfield, Hants G U 3 2 3EW. First Prize: £250 Second Prize: £100 Eight Runners-up Prizes of £25 each

The Food Game ... is an hour-long show performed by the Legumes Theatre Company (formed at the 1984 Edinburgh Festival), which is suitable for adult, school and other audiences. Using music, humour and an imaginative array of props, the myths, corruptions, exaggerations and deceptions behind the world food system are explored. Further information and booking details from: The Legumes Theatre Company,

Devon (tel: Crediton 3773).

Home from Home Vegan Society life member Mrs. Margrit Buck offers residential accommodation in a 'friendly, family-like atmosphere along Christian

lines' in her large O k e h a m p t o n home to vegan/vegetarian non-smokers. Residents are welcome to bring their own furniture if preferred. T h e house is in a quiet position, just 5-10 min. walk from the town centre and near the edge of Dartmoor. Contact her at: 2 Castleford House, Castle Road, O k e h a m p t o n E X 2 0 1HZ.

Life Vegan? As part of a pilot study to determine the effects of an animal-free diet on bodily defences, two life-vegan subjects, one adult male and one adult female, are-required for a blood test at St. Mary's Hospital Medical School, Paddington, London, They must have had n o contact whatever with dairy produce, eggs or meat througout their lives and be free of disease and not taking drugs. Volunteers are asked to write to: D r T . H . Crouch, Standard Chartered Building, 28 Northumberland Ave, London WC2N SAG. The selected volunteers will be advised on procedure by return post. Replies will only be sent to the man and woman selected.

Why not? ... give your support to those working positively towards an end to all animal abuse and the widespread adoption of a more compassionate and eco-logical way of life. Simply fill in the form below and send it to: The Membership Secretary the Vegan Society, 33-35 George Street, Oxford OX12AY Please tick as appropriate: • I wish to become a, FULL MEMBER of the Vegan Society Ltd and undertake to abide by its rules as set out in the Society's Memorandum and Articles of Association. I declare that I am a practising vegan as currently defined by the Council of the Vegan Society Ltd (see information, p2) • I wish to become an ASSOCIATE MEMBER of the Vegan Society. Although not a practising vegan, I agree with the Society's aims and would like to support its work. I enclose payment as follows (please tick): • E6.50 Individual • £4.00 Unwaged individual • £8.50 Family • £6.00 Unwaged family • £100.00 Life Membership • I wish to SPONSOR your work, for which purpose I enclose a donation of: • £5.00 • £10.00 • £25.00 • £50.00 • £ Please make cheques payable to The Vegan Society Ltd Name Address _PostcodeL. Signature-

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Publications & Promotional Goods All prices include postage and packing. Unless otherwise indicated, all publications are paperback.

Publications:

—The Vegan— Shopperls Guide

—TheVfegan— Holiday and Restaurant

Guide

Vegan Nutrition F. Ellis, M D F R C ( P a t h ) and T. Sanders, P h D ( N u t r ) .

Compassion: The Ultimate Ethic Victoria Moran

What Else is Cooking? Eva Batt

A scientific assessment of the vegan diet, incorporating easy-to-follow tables enabling recommended intake of essential nutrients to be met from plant products only £1.00

An examination of the history and philosophy of the vegan movement £5.45

300 vegan recipes, together with practical hints. Wipeclean cover, spiral-bound £3.95

Veganism - Scientific Aspects T. Sanders, P h D ( N u t r ) 40p

A comprehensive guide to the organic cultivation of fruit, vegetables, flowers and herbs £5.55

Plant Foods for Human Health Professor J. Dickerson 35p The Role of Plants in Feeding Mankind Professor A. Bender 45p

Companion Planting Gertrud Franck

The Real Food Shop & Restaurant Guide Clive Johnstone Detailed survey of more than 1,000 UK shops, restaurants, growers and mills £6.95

Tofu Cookery Louise Hagler

Cookery Books: Vegan Shopper's Guide Classified listing of vegan food products, toiletries and other commodities £1.50 Vegan Holiday & Restaurant Guide Lists hotels, guest-houses, b/b a c c o m m o d t i o n , restaurants, cafes £1.50 An Introduction to Practical Veganism A beginner's guide 60p Vegan Mothers and Children Ten m o t h e r s of this and the last generation describe the rearing of vegan children. Includes reports of recent research by T. Sanders, PhD(Nutr) 70p

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Superby presented collection of more than 200 recipes, from appetizers to main course dishes and desserts. 'A gem of a book' - Leah Leneman £8.95

VEGAN

Food for a Future Jon Wynne-Tyson

ITfiUE VKGinARlAN

A classic work, powerfully arguing all aspects of the vegan case - moral, economic, ecological, physiological and nutritional. Packed with information, statistics, quotations, nutritional and dietary data £2.80

COOKUKV

The Extended Circle: A Dictionary of Humane Thought ( E d . ) Jon Wynne-Tyson

Vegan Cookery Eva Batt

The Vegan Diet: True Vegetarian Cookery David Scott & Claire Golding

A unique anthology of quotations concerning our treatment of non-human species. An indispensable source-book £5.95

Revised and expanded edition of the classic What's Cooking? Brim-full of recipes, nutritional information and practical advice £3.45

A 'gourmet' vegan cookbook containing over 250 recipes from soups and starters to desserts and children's favourites £5.95

The Vegan, Summer 1986


Healthy Gating for the New Age Joyce D'Silva

Promotional Goods:

A vegan cookbook packed full of excellent and varied recipes which follow health-food, as well as vegan principles £4.35

X

COOKING -wtth SEA VEGETABLES th-'fidttefxutifijhirvej

Envelope Re-use Labels

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Vegan Cooking Leah Leneman A vegan best-seller. Includes The Vegan Dairy, Tofu - The Wonder Food and recipes using proprietary health foods £2.25

100% recycled paper, nonanimal gum. Two colours: 'Bottle' - black and red on white; 'Globe' - black and green on white. Specify design when ordering £1.50 per 100

Cooking with Sea Vegetables Peter &.Montse Bradford A vegan macrobiotic guide to the culinary use of the 'harvest of the oceans' £4.35 First Hand, First Rate 60 simple and economical sugar-free recipes based on home-grown foods. Includes gardening hints 65p

Order Form Order now (block capitals throughout please) from: Merchandise Dept., The Vegan Society Ltd, 33-35 George Street, Oxford 0 X 1 2AY Please send the following item(s): Item

Quantity

Cost

Two colours: 'Bottle' - white and red on navy blue; 'Blood Foods' - red and black on white. Sizes: (Adult only) S/M/L £3,75

A

11® gl|

&11I1 Button Badges ( 1 W ) Two colours 40p each, 3 for.£1.00 Multi-purpose Stickers

Notelets

Same designs and colour schemes as button badges, in sheets of six of same. Please specify design(s) required 35p per sheet, four sheets for £1.25

Printed on high-quality, 100% recycled paper. Colour scheme: chocplate brown on cream. Pack of twelve, with four different seasonal designs £1.50

GIVE BOTTLE THE BOOT CarAVindow Sticker Red and black on white background. U " x 2 V i " 65p

Bookmarks Printed on high-quality, 100% recycled card. Colour scheme: chocolate brown on cream. Set of four different designs, with recipes on reverse 60p

I enclose a cheque/postal order made payable to: The Vegan Society Ltd., for £ Name Address Postcode Eire & Overseas: Payment must be by sterling cheque drawn On an English bank or an international moneyiorder. Overseas: Add extra to cover additional postal expenses.

The Vegan, Summer 1986

T-shirts Multi-colour design on white Sizes: Adult — Small only £3.50 Child - A g e s 2-4,6-8,8-10 £3.00

Ballpen Red and black, with slogan written in white. Refillable 50p

25


MAIL ORDER

When replying to these advertisements n T h e Vie g a n

please

ACCOMMODATION T H E VEGETARIAN HOSPICE A S S O C I A T I O N is p l e a s e d t o a n n o u n c e t h e o p e n i n g of B e t h a n y R e s t H o m e , D a w l i s h , D e v o n f o r v e g e t a r i a n s / v e g a n s in n e e d of c a r e . D H S S rates charged unds are e. Contact:

for h e l p with u p k e e p ; house/grounds (nature reserve). Vegfam. The Sanctuarv. Nr Lydford, O k e h a m p t o n , D e v o n E X 2 0 4 A L . Tel 082 282 203.

collection airoort, £16 p . p . per night inclusive. C h i l d r e n half price. Flights not included. Q u i e t rural setting.

VEGAN F A M I L Y , 2 Adults and 3 children, r e q u i r e a c c o m m o d a t i o n in t h e west c o u n t r y o r W a l e s t o r e n t o r in e x c h a n g e f o r w o r k . R e p l y to

W A N T T O SET UP a vegan housesh O x f o r d ? For f u r t h e r details contact

S H A N K L I N , ISLE O F W I G H T . G r o u n d floor flat. S l e e p s 2/6. Patio o v e r l o o k i n g countryside. W a s h i n g machine, c e n t r a l h e a t i n g . T V . W a l k i n g distance sea, village Tel 01 550 0814/01 506 0105 evenings. S T R I C T L Y V E G A N / V E G E T A R I A N B/B. 400 yr old f a r m h o u s e , p e a c e f u l / p r e t t y , fresh s p r i n g w a t e r , organic f o o d . B/B £7.50. E / M £3.50. Try our week-end cookery course just £75 including meals and accommodation. Tel. 05516 322

C H E A P & C H E E R F U L Vegan B & B , S o u t h W a l e s , G w e n t . N e a r C a l d i c o t Castle. C h i l d r e n welcome. N o s m o k i n g , dogs. E d e l w e i s s , 54 Caldicot R o a d , P o r t s k e w e t t , N e w p o r t , G w e n t N P 6 4SH Tel C a l d i c o t 424033 N O R F O L K COUNTRYSIDE, peace, q u i e t n e s s , healthy eating, h o m e m a d e b r e a d , log fires, n e a r Wildlife sancturies & stately h o m e s . B u r t o n , Bacton-on-Sea V i c a r a g e . T e l . 0692 650375.

E V E R Y SIX S E C O N D S A N A N I M A L D I E S I N A B R I T I S H L A B O R A T O R Y If you w o u l d like t o j o i n o u r c a m p a i g n against all a n i m a l e x p e r i m e n t s w r i t e o r p h o n e British U n i o n f o r t h e A b o l i t i o n of Vivisection. 16a C r a n e G r o v e . L o n d o n N 7 8 L B 01-607 1545/ 1892

I S L E O F W I G H T . E n j o y beautiful s c e n e r y , walks, b e a c h e s . Stay in o u r r o o m y , selfc a t e r i n g flat. Very r e a s o n a b l e rates. V e g a n s , v e g e t a r i a n s only please. Tel I . O . W 67199/

CATERING

S K I - I N G . Vegan self-catering. P e r s o n s w a n t e d t o share a p a r t m e n t for m e a n i n g f u l

IMAGINATIVE VEGAN AND VEGETARIAN CATERING A N D Q U A L I T Y W I N E S f o r all o c c a s i o n s R i n g F o o d f o r All S e a s o n s ' o n 01-558 6813 f o r sample menus.

EATING OUT F o r c o m p r e h e n s i v e list s e e The Vegan Holiday & Restaurant Guide. LA V I D A , 164 C h e r r y O r c h a r d R o a d . Croydon, Surrey. Vegetarian/vegan r e s t a u r a n t . L i c e n s e d . O p e n : M o n - S a t 6.301 0 . 3 0 p m T e l : (01)681 3402 T O T N E S , D E V O N Willow' wholefood vegetarian restaurant. M e n u c h a n g e d daily t o i n c l u d e v e g a n d i s h e s . F r i e n d l y a n d relaxed a t m o s p h e r e . C h i l d r e n v e r y w e l c o m e . Tel 0803-862605

HEALING IRIDOLOGY offers a h u m a n e approach to healing. Register or training information: send 2 x l 7 p stamps to S C H O O L O F I R I D O L O G Y < V | . Bright H a v e n . R o b i n ' s Lane. Lolworth, Cambridge CB3 8 H H

HOLIDAY ACCOMMODATION F o r c o m p r e h e n s i v e list s e e Vegan Holiday Restaurant Guide.

&

Y O U N G V E G E T A R I A N S SPRING H O L I D A Y , A r g y l l S c o t l a n d . 24-31 May C o s t £ 7 0 , i n c l u d e s a c c o m m o d a t i o n a n d all m e a l s ( v e g a n c a t e r i n g a s s u r e d ) . Full details: sae t o

I BIZ A V e g a n F a y r e . Stay with English o w n e r s in t h e i r p r i v a t e finca ( h o s t e s s v e g a n ) . D o u b l e r o o m , shower. Also bunks, F/B.

26

B E X H I L L - o n - S E A . Vegan/vegetarian B & B £7 night, £35 weekly. 10 D e e r s w o o d L a n e . Bexhill T N 3 9 4 L T Tel 042 43 5153

I S L E O F W I G H T . Small private h o t e l , quietly situated, in a n a r e a of natural b e a u t y . C o m f o r t a b l e a c c o m m o d t i o n with central h e a t i n g . Excellent h o m e cooking by vegetarian p r o p r i e t o r . W h o l e f o o d s , vegetarian o r vegan. Open Easter

ANIMAL RIGHTS/ WELFARE

VEGAN TOILETRIES PACK Herbal & Mineral T o o t h p a s t e , Rose Soap, Pure Soap. S h a m p o o . H a n d Lotion. Will last months. O n l y £4.95 (plus £1 postage) C h e q u e s / P . O s : Red Pepper W h o l e f o o d s . Spirella Building. Bridge R o a d . Letchworth, Herts.

T O R Q U A Y ' H a z e l m e r e ' . Strictly vegetarian, v e g a n . C o m f o r t a b l e a c c o m m o d a t i o n . C H , tea m a k i n g in all rooms, also washbasins. N e a r beaches/town/coastal walks. B & B , E M ( f o u r c o u r s e ) , £77 per week.

I S L E O F S K Y E . Vegan G u e s t h o u s e situated o n 8 a c r e c r o f t overlooking Loch D gan.

ACCOMMODATION WANTED

Vegan Children's Boots! Boskins baby boots m a d e of 100% cotton corduroy with 100% cotton orr ppolycotton o l j — " linings, — — vinyl1 soles, — —soft, * c o m f o r t aable b l e aand machine washable. In r e d . navy. grey. pink. blue, yellow. Sizes0-6 m o n t h s . 6-12 months, 12-18 m o n t h s . 18-24 months. £3 (inc p & p ) f r o m Boskins, 29 Carrington C r e s . W e n d o v e r , Bucks HP22 6AW.

S A X T E A D , SUFFOLK. Simple a c c o m m o d a t i o n in friendly a t m o s p h e r e ; nons m o k e r s p r e f e r r e d . C h i l d r e n , musicians w e l c o m e W h o l e f o o d a n d vegan B & B £6.50; d i n n e r £4.00. Tel 0728-723887 LINCOLNSHIRE, V e g a n D B & B Old house C H . Q u i e t village. C h i l d r e n w e l c o m e . G u i d e d o g s only. N o s m o k i n g , alcohol. L a p w i n g s , Apley, Lincoln L N 3 5 J Q . 0673 858101. B R A U N T O N , NORTH DEVON. Self-catering c o u n t r y cottage and patio g a r d e n f o r six. N e a r village c e n t r e . T w o miles b e a c h e s a n d cliffs. E a s y reach of E x m o o r , G o l f i n g , R i d i n g a n d Surfing. 0721 813027. Vegan, Vegetarian B&B Old world town of S t a m f o r d , Lines near R u t l a n d w a t e r , B u r g h l e y H o u s e . S o m e evening meals. £7 p e r night. 0780 63459 ,

E A S T B O U R N E - friendly g u e s t h o u s e c a t e r i n g exclusively f o r vegetarians a n d vegans. Q u i e t r o a d 50yds f r o m sea. Delicious h o m e cooking. F r o m £ / 0 . 5 0 p per w e e k . R e d u c t i o n s f o r children. Sae for leaflet. Vic & B e t t y L o n g , 5 Rvlstone R d . Eastbourne, E.Sussex. Tel (0323) 35781. T W I X T SCARBOROUGH/WHITBY Strictly vegetarian a n d vegan w h o l e f o o d s in Victorian H o u s e . W o n d e r f u l views. Sae ' R a n w o r t h ' , C h u r c h R o a d . Ravenscar, S c a r b o r o u g h Y 0 1 3 0 L Z (0723) 870366. E S C A P E t o a country period G u e s t H o u s e , with tranquillity, peace a n d f r i e n d s h i p , log fires, large garden. Ideal t o u r i n g b a s e , o p e n all year t o vegetarians a n d vegans only. Sae H o l w a y Mill, Sandford O r c a s , S h e r b o r n e , D o r s e t 096322 380

LIQUID CONCENTRATE is the biodegradable liauid soap derived from coconut oil, whicn is free from animal pproducts roat and animal testing. S A E for details: D e p t E V . J a n c o Sales 1 Seymou mour Road. H a m p t o n Hill. Middlesex T W I 2 1DD.

Y O R K vegans welcome. Attractive luxury accommodation, quiet village 3 miles city c e n t r e . Vegetarian owner. Evening meal available. Babysitting. Rosedale', Church L a n e . Skclton, Y o r k . (0904) 470881 VICTORIAN SPA TOWN mid-Wales. Large Victorian family house specializing in vegetarian, vegan and wnolefoods. B & B £8.00, EM £5.00. Sae Bryncelyn'. Park Crescent, Llandrindod Wells, Powys. (0597) 2186. KALAMAKI RETREAT, Dover. Imaginative, nutritious vegan/vegetarian/wholefood. B e d . breakfast, evening meal. T r a n q u i l , spiritual atmosphere, bungalow home. Evening meditation in the cedar room. Tel (0304) 373739 PENZANCE. Self-catering a c c o m m o d a t i o n for 3-4. Two miles from Penzance with large g a r d e n , sea and country views. Occasional vegan meals available. Tel 0736 62242. HOLIDAYS IN PEACEFUL SURROUNDINGS midway Inverness/Nairn. Vegetarian/Vegan. Touring, walking. G u e s t s welcome all year. Lawson, Eynhallow, C r o y , Inverness. Tel 06678-352. SCARBOROUGH. The B e r j a c , 69 Westborough. Family-run hotel. N e a r town c e n t r e , own car p a r k , midweek bookings accepted. B B & E M ££8.70, no V A T . Reductions children nd vegan meals always Mr.

"WOODCOTE" The Saltings, Leiant, St Ives, Cornwall Tel (0736) 753147

.

IRELAND, borders W i c k l o w / W e x f o r d . C h a r m i n g cottage, close m o u n t

COMPASSIONATE WHOLEFOODS Vegan proprietors. Send sae T H E B E A N S H O P , 54 Caldicot R o a d , Portskewett, N e w p o r t , G w e n t NP6 4SH

Quiet country hotel overlooking beautiful tidal estuary a n d bird sanctuary. Britain's oldest vegan/vegetarian hotel is family owned ana s t a n d s in its own grounds close to beaches a n d unspoilt coastal walks. Superb cuisine ana friendly personal service. For further information and brochure e c act: appreciated)

PUBLICATIONS TURNING POINT I n d e p e n d e n t , quarterly animal rights magazine. A year's subscription costs £2. Single issue - send 40p + 20p p&p. C h e a u e s e t c . to T U R N I N G P 6 l N T . Box l a . E a r t h 'n 'wear, 15 Cowley R o a d , Oxford. AHIMSA. Quarterly magazine of the A m e r i c a n Vegan Society. Veganism, Natural Living, Reverence for Life. C a l e n d a r year subscription $8. Address: 501 Old Harding, Highway. Malaga, NJ 08328, U S A . Send SAE to Bar Bookstore, C h a p m a n ' s Y a r d . Scarborough Y O l 1 1 D P for free leaflets o n R A W F O O D D I E T and/or T A O . the great philosophy of Ancient China. WESTERN BUDDHIST magazine presents a new and practical form of buddhism for westerners. All enquiries to: Western Buddhist ( D e p t C), 30 Hollingbourne G d n s . Ealing. London W 1 3 8EN.

SITUATIONS VACANT Persons with Managerial experience urgently sought by Heavens G a t e Animal Rescue C e n t r e (a young but successful, rapidly expanding, extremely busy reg. charity) t o coo r d i n a t e with existing founder in background organisation, eg. supervising helpers, bind raising, formulating/effecting new ideas etc. Cool business h e a d , ability to handle people. compassionate, genuine dedication to animals essential. Also hard worker, vegan, no ties. P e r m a n e n t vocation, no opting out. Little m o n e t a r y r e w a r d , but immense j o b satisfaction for right persons. Write to H . G . A . R . C . , W H e n l e y . Nr Langport. Somerset T A 1 0 9 B E or Tel (0458) 3526%.

SITUATIONS WANTED

SNOWDONIAN COAST "Where the mountains sweep d o w n to t h e sea." Exclusively vegetarian/vegan wholefood D.B&B. Our converted farmhouse (inglenook .beams) nestles o n the slopes of Yr Eifel with spectacular views of sea/mountains. Designated a r e a of national beauty". Superb beach/hiking/ sailing/climbing. Stamp appreciated for b r o c h u r e to: Llwyn-y-Bng, T r e f o r , C a e r n a r f o n N.Wales (0286 86 693). MOORHAYES VEGETARIAN FARMHOUSE HOTEL, TALATON, EAST DEVON. T d . WHIMPLE (04041822895. ASHLEY COURTENAY RECOMMENDED W e offer c o m f o r t a b l e , caring service in a relaxed, peaceful atmosphere with accommodation of 7 b e d r o o m s , 4 en suite. T h e house is full of antiquity a n d character with dining r o o m and lounge inglenook fireplaces. Beautiful rural surroundings, 10 miles coast. Organic vegetables, h o m e made bread. O u r menu changes daily with a variety of freshly p r e p a r e d , homecooked aishes. write or p h o n e

MISCELLANEOUS C O N T A C T C E N T R E is a friendship agency, quite different f r o m all others. It enables you to choose your friend(s) from detailed advertisements or t o write an advertisement yourself without disclosingyour name and address. C O N T A C T C E N T R E gives you full scope; you d o n ' t even have to complete a

The Vegan, Summer 1986


Contact In addition to national initiatives, local campaigning and activities are essential to a vigorous and effective Vegan Society. With back-up from the Oxford office, each of the local vegan contacts (LVCs) listed below is responsible for coordinating promotional work at local level. You can play your part by getting in touch with your nearest LVC and finding out what's on in your area. If you would like to act as an LVC yourself, please write for full details to the Oxford office, marking your envelope 'LVC Co-ordinator'. ENGLAND

RATES AND CONDITIONS

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Personal: £ 3 . 0 0 for 20 w o r d s (minimum). A d d i t i o n a l w o r d s : 15p e a c h . Commercial: £ 4 . 0 0 for 2 0 w o r d s (minimum). Additional words: 20p each. Box No: £ 1 . 5 0 e x t r a Semi-display: £ 4 . 5 0 p e r single column centimetre Series discount (4 c o n s e c u t i v e insertions): 10% VEGANIC GARDENING The clean ethical and productive system for healthier crops. No organic wastes from animals, but a rapid maturing vegetable compost ensures a mineral rich humus. Surface cultivation on noncompacted soils. Fully illustrated booklet £3.00 inc. p&p explain ble

PAYMENT By cheque or postal o r d e r , m a d e payable to T h e Vegan Society Ltd a n d s e n t t o : The Advertising Manager, The Vegan, 33-35 George Street, Oxford OX1 2 AY. Eire and Overseas: payment must be by sterling c h e q u e d r a w n on an English bank o r by international money order. .

IMPACT The Labour Party and Trade Union Animal Protection Association For free copy of Impact's Magazine and Membership/Affiliation details, please write to: The Secretary, Impact, PO Box 56, Swansea, SAl 1XE MILL YOUR OWN A vegan diet begins with the seven grains wheat, rye, barley, bats, rice, maize, millet (plus buckwheat). Make the most of them with a home mill. Mill fine for crSpes, crimes & cakes; coarse for wholemeal breads and hearty broths - always fresh, always wholemeal. Only fresh milling guarantees you all the goodness of the grain. SAE for fuir list to: Home Milling Enterprises, Old Laundry House, Pencaitland, EH34 5AT, Scotland.

FREE SAMPLE OFFER Completely natural products made in accordance with A Y U R V E D A - the ancient science of Indian Herbal Medicine. VICCO TOOTHPASTE with 18 herbs, fresh tasting & long lasting. VICCO TURMERIC Skin cream with turmeric extract & sandalwood oil. Both products free of animal ingredients & testing. For your free samples send sae to: Vicco Free Samples, Mandala Imports, 7 Maple Road, Horfield, Bristol 7. Note: Only one application per household

PERSONAL

PUBLICATION DATES 21st F e b r u a r y , M a y , A u g u s t , November COPY DATES T h e first d a y of t h e m o n t h p r e c e d i n g t h e m o n t h of p u b l i c a t i o n CONDITIONS OF ACCEPTANCE T h e s u b m i s s i o n of a n a d v e r t i s e m e n t is d e e m e d t o warrant that the advertisement d o e s n o t c o n t r a v e n e a n y A c t of P a r l i a m e n t n o r is it in a n y o t h e r w a y illegal o r d e f a m a t o r y o r a n i n f r i n g e m e n t of a n y o t h e r p a r t y ' s rights o r a n i n f r i n g e m e n t of t h e British C o d e of A d v e r t i s i n g Practice. T h e V e g a n Society r e s e r v e s t h e right t o r e f u s e o r w i t h d r a w a n y advertisement without explanation. A l t h o u g h e v e r y c a r e is t a k e n , the Vegan Society cannot accept liability f o r a n y loss o r inconvenience incurred as a result of e r r o r s in t h e w o r d i n g , o r t h e l a t e o r n o n - a p p e a r a n c e of a n advertisement.

N. IRELAND

SCOTLAND

WALES

Cancellations may not be accepted after the copy date. R e f u n d s are only payable when an a d v e r t i s e m e n t is c a n c e l l e d b e f o r e t h e c o p y d a t e . In such c a s e s a c h a r g e of £ 1 is m a d e .

The Vegan, Summer 1986

27


There's one Lynx the fur trade won't be able to kill.

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We a r e a new anti-fur group. In fact, we are t h e only national group solely devoted t o fighting t h e fur trade. O u r aim is t o stop t h e cruel and totally unnecessary slaughter of t e n s of millions of animals. l o do this, however, we'll need more than good intentions. Fortunately, we already own the exclusive rights t o use t h e famous "Dumb Animals" poster and cinema commercial. And currently, David Bailey is helping us produce another equally powerful poster. These t o g e t h e r with radical direct action, persistent lobbying, education and a constant effort aimed t o attract media attention will form t h e basis for our overall campaign. To p u t this into effect, though, we'll need your support as well. You can help by sending a donation now t o t h e address below. â&#x20AC;&#x201D; | ! enclose a d o n a t i o n o f t o h e l p Lynxn stop the fur trade. In return, we'll send you full Please s e n d m e f u l l d e t a i l s o f y o u r c a m p a i g n . details of our campaign, and regular N a m e newsletters containing information Address pn how you can help. (As a special offer t o readers of Please p o s t t o : L y n x , P O B o x 509, G r e a t this magazine, we'll also send you the D u n m o w , Essex C M 6 1 U H . new Lynx T-shirt if you donate ÂŁ7.50 Rr eeqcueei pstts. w i l l n o t be issued, e x c e p t o n o r over.) For once, a Lynx could end up killing off t h e f u r t r a d e . Rather t h a n t h e other way round. Fighting the fur trade. j

LYNX


The Vegan Summer 1986