Re-Launch of Vegan Society Awards
in this issue 2 5 6 7 8 9 14 17 18 19 20 21 22 24 26 30 33 34 36 39 41 42 44 45 47 48
You will notice from our highlights pages that Vegan Society staff have attended a lot of shows and events this quarter. By continuing to bring veganism to mainstream events we are engaging positively with our target audience and massively raising the profile of veganism especially as we sponsored vegan cooking competitions at two of the events which got Chefs very excited about creating gourmet vegan food in live competition (see the highlights pages for further details). After a year off we are re-launching our awards. These aim to recognize the best vegan products, achievements and services and we hope that you will find time to make some nominations (see page 19 for details). In this issue we feature an article on slow vegan travel and we also have important information about The Vegan Society elections and AGM which we would encourage all members to read. Frank Thunder and GP Philip Bickley impart their wisdom regarding prescribed medicines and if you live with a rescued rabbit do check-out Sammy Keetleyâ€™s advice on how to best care for your furry friend. If, like me, you have a garden or allotment and like to grow your own vegetables using organic, stock-free methods then I hope that you have a good crop this year and I hope that everyone has a lovely sunny summer. Rosamund Raha Editor
The Vegan Society
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Highlights From the CEO Advocacy / Curious Vegetables From the Chair International News Active Vegans Tortoise Family Travels Megan News and Information Vegan Society Awards Vegans & Prescribed Medicines Election and AGM Youth and Education Recipes Shoparound Reviews Postbag / Nutrition Guidelines Rabbit Care Grow Vegan Vegan Runners Events Local Contacts List Staff and Council Listings Classifieds Membership form Crosswords Hockley
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highlights HOSPITALITY SHOW NEC 26 JANUARY The Vegan Society sponsored the Vegan Challenge category in Salon Culinaire at Hospitality at the NEC on 26 January 2011. Six chefs competed in live theatre watched by an audience from the catering and hospitality industry. Sandor Olah from the Crown Moran Hotel in London won the Gold award with his menu of celeriac and parsnip polenta with Puy lentils, pan roasted roots, soya beans and spiced plum chutney. Kevin Whitlock from Christ’s Hospital School, Horsham, won Silver and Brendan Baxter, UK Skills, won Bronze. Ben Murphy, UK Skills, Andrew Blackman, The NEC Group and Claire Willett from Bedford College also competed. Our Chief Executive, Nigel Winter, presented the awards and the compere invited chefs to contact The Vegan Society for advice on catering for vegans. www.hospitalityshow.co.uk
CHIEF EXECUTIVE MEETS BOND Our Chief Executive attended his first BOND meeting recently. BOND are an umbrella organisation for 370 organisations working in overseas development. They will keep us informed about UK and EU consultations that we might want to have an input on and have a number of working groups. We hope to be able to influence thinking on plant based nutrition and stock-free farming to benefit people in poorer countries. http://www.bond.org.uk/pages/about-us.html
VEGANISM IN PRESTIGIOUS SOCIOLOGICAL JOURNAL In The Vegan Summer 2009, we featured an article called ‘‘…a faddish, fanatical diet cult’: Anti-vegan bias in UK newspapers’, by Dr Matthew Cole and Dr Karen Morgan. The article was a summary of a full academic paper called 'vegaphobia' also written by Matthew and Karen which has now been published in The British Journal of Sociology which is the most prestigious sociological journal in the UK (and one of the top journals in the world), so it is really quite impressive to get veganism and speciesism discussed in a 'mainstream' journal like this: Cole, M. & Morgan, K. (2011) ‘Vegaphobia: Derogatory discourses of veganism and the reproduction of speciesism in UK national newspapers’, British Journal of Sociology, 61 (1): 134-153. INTERNATIONAL FOOD EVENT EXCEL, LONDON, 13-16 MARCH IFE is the largest food and drink event in the UK. It is attended by exhibitors and visitors from all over the world. We went with three aims; to encourage manufacturers and caterers to extend their vegan range, to persuade them to clearly label existing vegan items, and to promote our trademark. Over the four days of the event, our stand was staffed by our Chief Executive, Nigel Winter, our Head of Business Development, George Gill and our Advocacy Officer, Rebecca Henderson. They spoke to a wide range of people working within the food industry. George was able to make a number of contacts regarding the trademark and Rebecca had the opportunity to speak to care home and hospital caterers about vegan catering and The Vegan Society’s Care Catering Award.
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WORKING CLOSELY WITH THE VEGAN PRISONER SUPPORT GROUP (VPSG) Our Advocacy Officer, Rebecca Henderson, has worked with VPSG to produce a joint prison newsletter. Sent to prison caterers, the newsletter gives them recipe suggestions, updates them on developments and reminds them of the requirements of vegan catering and nutrition.
Sharon O'Driscoll of the House of Commons won Best Vegan Hot Main, "Smoked Corn & Polenta Pudding with a Watermelon Black Bean Curry Savoury Potato Asparagus ‘Polonaise’ Edamame Creme, and Piquant Tomato Jam". Sharon’s main course also won Best Entry in Live Competition and was awarded a Gold Medal for this dish. Vegan Society Supporter Member Terry Woolcock took a lead role in judging both classes. Full Salon results are now on the organiser’s website at: http://www.hotelexpo.co.uk/salonCulinaire
HOTEL AND CATERING SHOW BOURNEMOUTH, 15-16 MARCH
The Vegan Society also had a stall at the associated show. Information Officer, Charley Roberts and PR/Media Officer, Amanda Baker, spoke to dozens of chefs, small business owners, hospitality lecturers and student caterers, and gave out over 200 copies of our Vegan Catering for All booklet during the two days.
The Vegan Society caused quite a stir at the Hotel and Catering Show 2011, with our two sponsored classes in the Wessex Salon Culinaire Chefs competition. The Salon is billed as 'the UK's biggest competition for young chefs'. Our Vegan Cold Starter class attracted six competitors, and our Vegan Hot Main Course class was very well supported, with eight entrants. The winning Vegan Cold Starter, "Red Pepper, Lentil and Soya Cheesecake with Alfalfa and Pea-shoot Salad and Melba Toast" was by Nicole Hamilton of West Thames College who was awarded Gold Medal for this dish.
NATURAL ORGANIC PRODUCTS SHOW OLYMPIA, LONDON 3-4 APRIL The Vegan Society trademark logo is critical to funding the Society’s many activities as well as an important sign-post to vegans and non-vegans catering to vegans. We work hard in the trademark department to expand the number of products you see on the shelves with our trusted logo on. Most recently George Gill (our Head of Business Development) and Daniel Therkelsen (Business Development Assistant) exhibited at the Natural and Organic Products Europe tradeshow in London Olympia on the third and fourth of April – two long, tiring but very rewarding days. It was a bustling show with plenty of interest from companies not using our logo yet. It was also good to see so many companies there who already use our trademark logo on their products, representing the significant demand for vegan products. You can also help by e-mailing, writing or phoning your favourite company that doesn’t use our logo yet and ask them to start using it – this has led countless companies to apply for our trademark.
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ASK GOOGLE TO DOODLE FOR WORLD VEGAN DAY Will you tell Google why you'd love a World Vegan Day Google Doodle? World Vegan Day celebrates and proclaims all that is great about veganism. It's an ideal time to share the benefits of being vegan - for humans, for our health, and to tackle global hunger; for the planet, and against global climate change; and of course, for other animals.
UK AWARE OLYMPIA, LONDON 25-26 MARCH Running over two days, UK Aware is the UKs largest exhibition on contemporary, sustainable living. The show attracts visitors from across the country, all with a shared interest in environmental issues, making it the perfect venue to talk to people about the environmental benefits of a vegan lifestyle. On the second day, our Chief Executive, Nigel Winter, participated in a successful panel debate entitled Beginners Guide to Greener Living. Attended by around 80 people, the debate encouraged numerous members of the audience to visit our stall for more information. We received a great response from the visiting public, including non-vegans who wanted to find out more about veganism, vegetarians who were keen to make the next step and fellow vegans looking for literature to distribute to non-vegan friends.
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Now vegans everywhere are asking Google to recognize vegan history, and mark the First of November with a Google Doodle. Google's famous 'Doodles' globally celebrate significant events such as New Year's Day and Jules Verne's birthday, as well as local special days. You can see examples of past Google Doodles here: http://www.google.com/logos/ Why not tell Google why World Vegan Day is worth a Google Doodle? Email them on: firstname.lastname@example.org - and please copy to Amanda: email@example.com at The Vegan Society too. World Vegan Day has its own logo: Please email: firstname.lastname@example.org to request copies for promoting veganism. Let's spread the word, and help make World Vegan Day, Tuesday 1 November 2011 (1.11.11) the most talked-about World Vegan Day yet! You can follow the World Vegan Day Google Doodle Ask on The Vegan Society Facebook page: http://www.facebook.com/TheVeganSociety
from the CEO Nigel Winter
I recently attended an interesting meeting with behaviour change psychologists. The results of fascinating human experiments were explained showing how and why people change their behaviour. I am sure we could learn a lot from such experts when encouraging people to adopt a vegan lifestyle. We have also been consulting with branding companies to obtain advice on how our messages are perceived by non-vegans. The initial feedback was that much of our information was seen as negative and treated non-vegans as â€˜the enemyâ€™. We are now working with an organisation to improve the way that we engage with non-vegans and hopefully encourage them to be more receptive to our message. It is important that we carefully manage all the information we present about veganism so that it is clear, consistent and presented in a way that will engage non-vegans. It is very easy to fall into the trap of writing material from a veganâ€™s perspective and then find that non-vegans are not receptive. We also have to remember that different people process ideas in different ways and so messages need to be tailored for different target audiences. It is clear that achieving behaviour change is far more complex than presenting people with a logical argument and expecting them to accept it. You should start to see some changes in the way that we present information in the second half of this year but this will be an on-going process and we will continue to learn from the experts in this area.
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vegan advocacy Rebecca Henderson
As we start the year, planning is already well under way for World Vegan Day 2011 on the 1st of November. We are re-launching The Vegan Society Awards and will announce the results on World Vegan Day. There will be a number of awards across different categories. The award that relates to advocacy work is the Award for Best Care or Healthcare Catering. It will be open to residential facilities such as care homes and hospitals, and also to services such as lunch clubs, day centres and home-delivered meals. The Award will help to increase awareness and knowledge of veganism within this sector and to raise standards. From our experience of working with prisons, we have seen how effective awards can be. The VPSG/ Vegan Society Awards have really motivated prison caterers to improve their vegan catering. An award makes an impressive addition to a chefâ€™s employment record and prison caterers have shown themselves eager to win our Awards. They became very competitive, striving to provide better vegan food and this has even lead to further accolades, such as winning the prestigious Butlerâ€™s Trust Award. You can help in promoting the Award for Best Care or Healthcare Catering. By working together, we can secure the
engagement of this sector, stimulate competitive spirit and improve standards. We need to be able to show those providers who are not already catering for vegans what others have been able to achieve with the same resources. Only a relatively small number of older people live in care homes and, as you would expect, very few are vegan. However, even though only a small number of vegans live in care homes, it is important to raise standards in these facilities, so that when a vegan is looking for residential care, there will be a suitable home in their area which can meet their needs. If you are a vegan living in a care home, or if you know someone who is, please contact us and also tell the home about the award and the advantages that winning it could bring. Similarly, if you are a vegan who uses a lunch club, day centre, hot meal delivery service, or any other form of care catering, then we would like you to tell us about it and to mention the award to your meal provider. Better vegan food will benefit those vegans who are already using care or healthcare services. It also has the potential to benefit all of us, as at some point we all might need to access these services ourselves.
curious vegetables: the yam FEEDING MILLIONS The most curious thing about the yam is the number of people across the world who depend on it for nourishment: an estimated 100 million people worldwide. The yamâ€™s scientific name, Dioscorea, is a reminder of its medicinal importance. Named after the ancient Greek physician, Dioscorides, yams are used in the production of cortisone, contraceptive drugs and the treatment of health problems such as asthma, arthritis and heart disease.
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Yams are starchy, they also contain a toxin, dioscorine, which is destroyed during cooking. However they do boast a high carbohydrate, protein, mineral and vitamin content, which is why they have become the staple food in several parts of the world. In West Africa they are peeled, boiled and pounded into a nutritious dough, foo foo; in the Philippines they are turned into candies and in Guyana they make beer or kala. Bill Laws is the author of Fifty Plants That Changed the Course of History (David & Charles).
from the chair of the council George D Rodger
It is with sincere regret that I have to report that two of our trustees have left Council. Daniel Foskett has resigned as Assistant Treasurer and as a trustee in order to pursue his studies, in which I wish him well. Dr Matthew Cole has resigned as ViceChair of Council and as a trustee, but I am glad to say that he is still processing the results of the recent members’ survey, which was carried out at his initiative. The response to the survey has been phenomenally successful at over 43%, much higher than normal for such a project, and will be of immense value to the Vegan Society in planning the way forward. There will be a report on the survey results in a future issue of The Vegan. Thanks to everyone who took part, and thanks to Matthew for his contribution to Council and all his work on the survey. This means that Council is now down to seven trustees, out of a possible complement of twelve. We really need more! On page of this issue you
will see details of how to stand for election to Council, also how to get full details of what is required of trustees. I also have to report that our Education Officer, Rob Jackson, has decided to move on. Rob has been with us for four years, and has given sterling service, starting the education job more or less from scratch. As well as his main post, Rob also took on additional responsibilities, as First Aid Appointed Person and Health & Safety Employee Representative. Nigel and Roz are interviewing candidates for his successor as I write, and Rob is generously staying on part-time, to keep things ticking over, and to hand over to the new person. I shall be very sorry to see Rob go, but I wish him well for his future. Many charities are heavily dependent on Government contracts, grants, subsidies etc, and are at this time suffering badly from the effects of the cutbacks. We are not in that position – we are completely dependent on:
membership subscriptions; sales of publications and merchandise such as VEG 1; our highly successful trademark scheme; and donations and legacies from members and well-wishers. If you are a UK taxpayer, you can make a donation to the Society as “Gift Aid”, and, as a Registered Charity, we can reclaim the tax you paid, increasing the value of your donation by about 28% at no cost to yourself. That is the only money we ever get from the Government, and it’s not affected by Government cutbacks! When you are making your Will, please consider including a legacy to The Vegan Society; the office can advise you on how to go about it. And, if you have already made donation(s) to the Society, or included us in your Will, thank you from the bottom of my heart, and thanks from all trustees and members of staff. George D Rodger Chair of Vegan Society Council
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international news S
adly in France in 2008, baby Louise died from malnutrition and pneumonia at the age of 11 months. Following a trial this year which attracted world-wide publicity, her parents were spared a long prison sentence by a judge who accepted that the loss of a much loved child plus the time spent in custody was already sufficient for them to bear. It was also made clear that the court was not judging the parents’ vegan lifestyle but the extent to which their actions had contributed to the death of their child. Fed exclusively on her mother’s milk, Louise was suffering from severe vitamin B12 deficiency and was seriously underweight for her age, though the crucial factor in the tragic outcome was her parents’ rejection of their doctor’s advice.
Impressively, the new French Vegan Society has used the questions raised by the court case to educate vegans and nonvegans alike in a straightforward and non-judgmental way, publicising books such as Sandra Hood’s Feeding Your Vegan Infant – With Confidence and Stephen Walsh’s Plant Based Nutrition and Health and promulgating in French the information that has been available in English for decades about the importance of taking sufficient vitamin B12 in fortified foods or proven bioavailable supplements and other important nutrition and health information. Until every vegan is aware of the facts set out by The Vegan Society and endorsed by health professionals around the world as long ago as 2001 (www.veganhealth.org/articles/everyvegan) - and by distinguished haematologist and Vegan Society President Dr Frey Ellis 30 years earlier- tragedies such as that of baby Louise will continue to happen, blighting the lives of innocent people as well as the reputation of veganism worldwide. On a happier note, preparations are already in train for a twoday Paris vegan festival on 1st and 2nd October and a cookery contest to be judged by an international panel of chefs. Street stalls giving away free samples of vegan brioche and other treats along with the French version of our Plant Based Nutrition booklet are proving highly successful in countering any idea that veganism involves self-sacrifice and deprivation in a country where the concept of haute cuisine is at least as important as any other art or science. Spending time with the movers and shakers of the vegan movement in Paris has been punctuated by visits to non-vegan households deep in the French countryside where people have amazed me not just by producing delicious vegan meals to share while I’m there but even deciding to adopt a plant-based diet themselves at least for a couple of days a week. Meanwhile, the International Vegan Festival in Spain has attracted participants from as far afield as Finland and Australia, Indonesia and Brazil, with late registrations possible up to May 31st. Despite the current parlous state of the pound against the Euro, a relatively affordable daily rate covers accommodation in the seafront festival hotel and three copious vegan meals a day, plus talks, workshops, cookery demonstrations, local excursions and a variety of evening entertainments. Daily themes include veganism and the environment, international activism, animal protection, nutrition and fitness, education and the law, and so on.
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There is also a strong emphasis on friendship and fun with plenty of opportunities for socialising, lazing on the beach and exploring local places of interest with likeminded people from all over the world. Fares from the UK should be fairly reasonable if you shop around. See www.ivu.org/veganfest/2011 for registration form and further details or contact Francisco Martin
Copies of the Spanish (Castilian) version of the Vegan Society’s nutrition booklet will be available at the festival and there is a Catalan translation in the pipeline, while Making the Connection now boasts both Spanish and South American Spanish subtitles. In addition to the existing wide variety of languages, both the booklet and the subtitles have recently been translated into Romanian and a Croatian version of the booklet is almost ready for printing – the designed version should be ready for final checking when their Chief Executive comes to England at the end of April. The vegan pledge and accompanying mentoring system also continue to grow, expanded by vegan societies around the world through the Internet and social networking sites far beyond anything the late great Neil Lea could have imagined when he set up his original Vegan Buddies scheme. With good wishes to all for an enjoyable and productive summer. Vanessa Clarke
FEEDING YOUR VEGAN INFANT - WITH CONFIDENCE Sandra Hood (£9.99) An essential guide for parents and health professionals on nutrition for vegan infants, Feeding your vegan infant - with confidence provides reassuring guidelines on creating a well-balanced diet, covering from pre-conceptual nutrition for both men and women through to children’s pre-school years. The many areas covered include simple food guides, problem solving, menu ideas and recipes. Also includes vegan parents’ real life experiences in bringing up their children.
s n a g e V e v i t c A Wo rld Vega n Mo nth 201 1 Friendly faces, delicious cakes, inspiring workshops, and a fantastic cornucopia of vegan products – these are just some of the joys of a vegan fair. Would you like to see a vegan fair near where you live this November? Would you like to go along with family or friends to show how great it is to be vegan? Could you help turn your local vegan fair from dream into reality? Inspiring plans for new World Vegan Month 2011 events are coming together around the UK, and beyond. But your nearest vegan group needs your support – please track them down and offer a little help!
Don’t forget to plan how you will try to get larger events covered by your local newspaper, radio, magazines and even TV. Not only can you attract more visitors, but hundreds of other people will learn about veganism from hearing about your event in the local news. See if you can find a local photography enthusiast – some eye-catching pictures of your successful World Vegan Day event will be valuable for vegan outreach later on. Submit them to Amanda: email@example.com to be considered for these pages too! Remember: The Vegan magazine copy deadline is Thursday 30 June 2011 – no WVM event listings can be considered for The Vegan after that date. World Vegan Day 2011 is Tuesday 1 November, launching the World Vegan Month of November. Please get in touch with your Vegan Society Local Contact or Group to find out how you can help in your area. British Isles listings are at the back of this and every issue of The Vegan, and see our Web site vegansociety.com for global groups too.
Truro Free Vegan Food Day such a success that it The first ever free vegan food fair in Truro was Tamar Valley Vegans, Truro by ised Organ one. last the be definitely won’t red local caterers to gathe Vegans and Cornwall Animal Action, the fair food. vegan share free samples of tasty, varied on the day including the Around 500 visitors from a wide age range came local newspaper ’ Briton West local folk band 3 Daft Monkees. ‘The ished from nearby replen be to had and out ran reported how the food ’ shops provided a good shops! The samples supplied by ‘mainstream , but isn’t it difficult to vegan go answer to that perennial worry, ‘I would get food whilst you’re out?’ s ran a small information The Tamar Valley and the Truro Vegans group let. This is a short guide to book all Cornw stall, and distributed their Vegan vegans in Cornwall, and is the ‘what and where’ of eating and more for ess.com/ and in Cornish also available online: http://vegancornwall.wordpr health food shops. where you live? Could Would you like to see a local ‘Vegan Guide’ for with Vegan Society Local touch in ct the Cornish vegans for advice? You can get 5. You can get in you help get one produced? Why not conta Contacts touch with
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This is a new regular feature for the families of younger vegans. Please send in your eye-catching photos and inspiring stories!
London School of Economics
The Vegan Society are in touch with groups across the UK – including Brighton, London, Leicester, York, and online. Heather Shepherd, who runs VegParentsUK http://groups.yahoo.com/group/VegParentsUk has kindly taken over the list of families with young vegans which The Vegan Society used to maintain. Please contact Heather on 2 with information about your group for families with young vegans. Ann-Marie Harrigan reports that, in March, the Leicester group made the simple, ‘yummy’ raspberry buns from Well Fed-Not An Animal Dead (by Graham Burnett). The youngsters that day ranged from 9 years to 9 months in age, and not all are vegan (or vegetarian!) yet. They also made badges, and decorated butterfly cut-outs. Each month, the Leicester group meet at a local primary school on two Saturdays, and spend a Sunday out and about. For Easter, they are having a teddy bear (not egg!) hunt for the youngest children, a planting session for the older ones and a picnic for everyone. Ann-Marie is hoping to start a “vegan ‘zine” with the teenagers, too.
Ben Williamson of London School of Economics (LSE) Student Union Veg*n Society got in touch with The Vegan Society offices before Christmas to request a batch of our free colour leaflets. In January, LSE Veg*ns ran a successful information stall. Lots of people came over to chat, to take literature and to sign up for the club. Ben was particularly interested in the different reasons which people have for being veg*n. Alcohol is a contentious issue for students, and so is how to eat well on a tight budget.
Anna Grey says that the York group meets up every first Sunday of the month for a shared lunch. Families take it in turns to host, and visitors bring food – a vegan main course and either a vegan side dish, salad or pudding. Six families with children ranging from 9 months to 11 years old are currently joining in. The food is fantastically varied – sushi, dhal, ‘sausage’ & tomato tart, stew & dumplings, pavlova, doughnuts, cheesecakes … For Halloween, the children wore fancy dress and enjoyed ‘bat’ cookies and “dead man’s finger” sandwiches, they’ve also had a picnic in the local Rowntree Park. Anna tells us that the children have all become good friends. She finds the group invaluable for the support and help she needs as a vegan parent. Would you like to be part of a group like this? Please contact Heather for ideas on getting one started.
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LSE Veg*ns are working with their Catering Services to improve veg*n options. They surveyed around 10,000 LSE students and staff about ‘food choices’ (with a 4% response rate). Over half of the non-vegetarians who took the survey, said they would be likely to visit the LSE canteen during a specifically ‘meat-free’ day. Nearly a fifth of respondents declared themselves to be vegetarian. Ben feels this is consistent with other reports and the international demography of LSE. Eleven vegans replied. LSE Veg*ns are meeting LSE Catering Services User Group in May. Using our Vegan Catering for All booklet as well as their survey results, they hope to get improved vegan options on the LSE menus. Don’t forget The Vegan Society Awards 2011 category: Best Vegan Catering in Education. Schools, universities, colleges and youth clubs are all eligible. Would you like good vegan options on your canteen menu? Would you like your canteen to be good enough to win an Award from The Vegan Society? Could you get the ball rolling using our Vegan Catering for All full-colour guide for caterers? Please get in touch: firstname.lastname@example.org to get your copy and get started!
Day Brisbane Green Earth h Day’ ironmental event, ‘Green Eart Brisbane’s popular all-vegan env Peace ion Alb 12 March 2011 at the made its green mark on Saturday ival. attended the fest Centre. Around 1500 people
Annette White on Ipswich Community Radio
an ustic performers, to green veg Attractions ranged from live aco ular pop A . ions baking demonstrat cuisine, and yoga, raw food and o vide a and ata, Ren er, rtain dren’s ente Kids zone was run by local chil by , Life an Day short film winner A Veg zone featured the Green Earth elty rs included Lee Coates from ‘Cru ake Carolyn Wagner. Vegan spe ‘Mr ds mon Sim Billy ’, Taiji from ‘Eyes on Free Supper’, Michael Dalton Dr . hop Biss ard Ger t, ntis scie tal Universe 2009’, and environmen our on how we can stop ‘eating up talk iring insp an e gav hop Biss charities. and ies pan com l y stalls from loca planet’. There were also man ard to to show how it is straightforw Green Earth Group run the Day ld we wor the of y health and integrit become vegan and support the und r-ro yea run also up Gro Green Earth leave for future generations. and als soci , ions sess -to how , ops ksh educational seminars, film wor Group Leigh-Chantelle Koch says the other fun activities. Organiser sible. pos as ple peo y man and inspire as mission is to educate, involve
Philip from Ipswich Community Radio got in touch with Amanda in the office. They needed someone to interview from the Ipswich area to come on their Breakfast Show – to talk about veganism and The Vegan Society. Our Local Contact Annette White from North Essex Vegans was happy to step forward for this opportunity. She took along vegan food samples, which the presenter tasted and praised on air. Part of Annette’s successful interview was available through the ICR ‘Listen Again’ facility on their Web site. Annette says she enjoyed the interview, and found it worthwhile. Local and community radio can be a powerful way to inform people about the benefits of veganism.
Photo: WillisLoKo en Earth for tips and advice on how Gre You can email Leigh-Chantelle : from earthday.net or find out more Group got started: info@green http://greenearthday.net/
Would you like to hear vegan voices on your local radio stations? You can ask Annette how she got started with giving radio interviews by email Could you find out who presents the shows on your local and community radio stations? Why not get in touch with them – and give it a try yourself?
The Dulwich Chronicles - Part 2 collecting the names of influential caterers We re-join our young hero, Thomas Micklewright, fearlessly . and eatery managers in leafy Dulwich Village - was soon eclipsed. The list of eateries His first aspiration - merely charting promising establishments from greasy spoons to coffee shops, from s eaterie mushroomed - walking to his day job, Thomas sighted s. Thomas saw potential in them all. bakerie to bistros from pubs, to Chinese, Indian, Mexican restaurants h, he thanked the manager, and procured Each time Thomas was able to indulge in a meal out in Dulwic a thank you missive, giving praise scribed tly diligen s Thoma a menu and contact details. Once home where due for all vegan-friendly catering efforts. addressed. interest groups in Dulwich. He felt strongly that should be Meanwhile, despite his researches, Thomas had found no animal and Vegetarian Society was born. Before you could say, “Jack Robinson”, The Dulwich Vegan a “Facebook s created headed paper, posters and also a “web site” and Taking advantage of the latest steam-powered technology Thoma ants. restaur the word - through libraries, in shops and of course, in Group.” Using all means at his disposal, Thomas put out ions of note. with The Vegan Society, and other like-minded national federat Society rian Thomas registered the Dulwich Vegan and Vegeta to be of Dulwich, Thomas mused. Indeed, were there any other Vegans Was this the start of a thriving Society to represent the Vegans found in Dulwich? Find out in our next gripping episode...
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Photo: Iain Nash
Dublin Vegantastic Charity Cooking Contest Fiona Hannon and Grace Hillis ran vegan ‘cook off’ in Dublin in January, to raise funds for a local homeless charity.
Cooks entered one savoury or sweet dish. Visitors sampled the food, voted for their six favourites - three sweet and three savoury. The delicious dishes on offer ranged from vegan versions of lasagne and chocolate cake, to raw food innovations like acai berry mousse and Brazilian banana cake. Fiona promoted the vegan cook off to the local radio stations, through various Web sites, and using Facebook and Meetup social networking sites, as well as posters and email. The radio coverage was quite successful - at least one contestant entered because they heard about the cookoff on the radio.
Glasgow University Vegan Society of Glasgow During the winter, members d daily vide University Vegan Society pro University the of ers vegan meals to memb nity. mu com w sgo Gla er and to the wid re vegan we re Alex Douglas reports that the baking an veg y, sda pancakes for Shrove Tue d our we sho also y the and demonstrations, . tion nec Con the g film, Makin catering has Alex says the response to the ers even said din e Som . itive been really pos al they’ve me t the vegan food was the bes are ans Veg w had this year! Glasgo cious kitchen working out of a good, spa food on ts ien red ing for ing and rely l fruit and loca the donated, or bought from veg market. Vegan Society You can get in touch with
Grace helped out, and says the atmosphere on the day was fantastic! You can see many pictures on the Dublin vegan cook off ‘blog: http://vegantasticcookingcontest.blogspot.com/ and get in touch with Fiona and Grace on email@example.com to learn more about how they did it.
HIDDEN VEGAN KIOSK Jen Lawrence entered the Colchester “The Hidden Kiosk Project” competition, and won! Her prize was to open a temporary shop in an old newsagents kiosk in town. She decided to take the opportunity to promote veganism – and vegan cupcakes – for eight days in February and March. The local paper, The Daily Gazette published a small article about Jen’s vegan cupcake kiosk on Wed 16 Feb 2011, which you can read online: http://www.keepcolchestercool.co.uk/news/colchesters-vegan-pop-up-shop Several local websites also promoted the kiosk project. Despite being in a quiet part of town, Jen says she had a fantastic turnout. Around 600 visitors tried the vegan cupcakes, as well as vegan chocolate chip cookies, and macaroons, taking tea or coffee served with soya milk. She says the responses from the public were really positive.
Jen also gave out copies of The Vegan Society Vegan Recipes and Vegan Health leaflets, our Vegan for the Animals and Why Vegan? booklets, as well as promoting our Vegan Pledge, from her kiosk. Jen said, “My cakes are a good way to introduce people to vegan food; everyone loves cake and eating mine helps banish any preconceptions that people often have that vegan food is bland and boring. People are often shocked that vegan food could be so nice!”
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VEGAN MEALS FOR SCHOOLS Tracey Hague (a Vegan Society Local Contact, in Croydon) has negotiated a three week vegan menu plan with Eden Food Service, who have the catering contract for all Croydon schools. The menu has been devised with nutrition in mind, following the guidelines in our free Plant-Based Nutrition booklet. Each meal contains a significant vegan protein source, and calcium-rich foods such as a broccoli and fortified soya milk. Tracey has also been helping her own son to get vegan snacks on the way home, so he doesn’t feel left out. She has introduced his class-mates to foods they would not otherwise experience, such as Japanese rice crackers, Nakd bars, green pea crisps and sesame snaps. Tracey was disappointed to learn that having Healthy School status seemed to have little effect on the schools Parents’ Association activities. Schools fairs and fundraisers still feature burgers, fizzy drinks, cakes and sweets. So she made pumpkin curry & rice for their Christmas fair. She is planning a trial of salad with vegan burgers and hotdogs, and fruit kebabs, for the next fair. Tracey is involved with her health service Local Involvement Network (LINk – there should be one in every area in England). She also sits on the local Overview and Scrutiny sub-committee for Health, Adult Social Care and Housing. She is planning to raise issues such as vegan infant formula and alternatives to dairy on the Food Standards Agency Eatwell plate with the Department of Health. You can contact Tracey on to find out more about how she is achieving so much.
The Exploits of Vegan Lincs ale Since last issue, Local Contact Linda Ward £300 d raise … tells us that Vegan Lincs have for animal sanctuaries over Christmas by , selling Veggies vegan burgers – launched Vegan Link, an e-newsletter for their ns members – built up valuable connectio as ers aign camp and alists with local journ the to sition oppo ssful succe the of part Nocton ‘mega-dairy’ – and more! at In February, they had an invited cake stall They ln. The Collection Museum in Linco les distributed popular free vegan cake samp n vega of ber num good a sold but also cupcakes. Many of the thousand-plus visitors stopped by, including other but vegetarians looking to become vegan – rs -eate meat and ns, vega of ber num good a wanting vegan recipes too. Lincs to er for Lincoln City Council asked Vegan In March, the Equality and Diversity Offic members 30 for a meeting of 15 Pagans, another provide two vegan buffets. One was for vegan the yed enjo s sity Workshop. All the diner of Council staff on an Equality and Diver many and rent diffe thing some try to nice it was food – several people commented on how both – well Again, the cupcakes went down really were amazed at the variety available. groups scoffed the lot! Vegan g new venture - a Vegan Food Co-op for In April, they launched a very interestin Lincs members. to celebrate nising the Lincoln Indoor Picnic in May As we go to press, Vegan Lincs are orga and act National Vegetarian Week. You can cont find to / co.uk incs. ganl //www.ve nd look at the Vegan Lincs web site: http: out more how they manage it all!
Oxford Vegan and Animal Circus Demo Fri 25 Mar 2011 In February, Oxford Vegans held a peaceful demonstration for veganism and against animal exploitation outside an animal circus. On the day, they handed out vegan and antianimal circus literature and report a good response from passers-by. Kelly Ryan found that younger people were particularly interested in finding out about vegan lifestyles and were really positive, if sometimes surprised by what they learned. If you’re in the area, you’re welcome to join in – Oxford Vegans are already looking forward to their next event. You can use
of Oxford Vegans.
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family travels Steve Riddell
Personally I enjoyed the six days of volcanic ash induced trail free skies back in April. I know for many it was hell, forced to live on an airport plastic chair for days eating panini and staring at the local word for ‘cancelled’ clicking relentlessly down a large screen.
evertheless, for many of us it provided an unexpectedly pleasurable hiatus in our busy lives. It was exhilarating to see the big blue pure and unscored; hear other sounds in the space that formed; feel the palpable sense of still air, of pause, of slowness.
Since the ‘slow food’ movement started in Italy in 1989 the concept of slow living has become increasingly applied to all areas of our lives. The ‘slow’ philosophy is all about taking the time to enjoy quality experiences rather than automatically going for a speedy fix that can be bland, repetitive and ultimately unsatisfying. The idea of slow travel is not new but it’s rarely associated with families. Presumably it is considered that a journey any longer than half a day would place impossible demands on parents used to convenience and unbearable strains on modern children used to a static digital life. Not so. Slow family travel is an extraordinary opportunity to share new experiences, exploring new cultures, new landscapes, new wildlife and, perhaps most exciting for our family, new food. We discovered the benefits of slow family travel quite by chance. In 2005, my contract as a nurse in New Zealand came to an end and having some savings and no immediate work prospects my family and I had the
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opportunity to return to the UK in a leisurely fashion. We organised a route via Australia, Indonesia, Malaysia and India and took three months to do it.
When you travel slowly your memories are different. Time allows the minutiae of everyday experience to blossom, but also gives opportunity for the truly extraordinary to rocket in out of the blue.
When you travel slowly your memories are different. Time allows the minutiae of everyday experience to blossom, but also gives opportunity for the truly extraordinary to rocket in out of the blue. So, Australia for me is the discovery of a nest filled with the bluest of tiny wrens and Indonesia the variety of exquisite canang sari (offerings to the gods: flowers and rice in a woven palm leaf basket) on every doorstep and street corner. Malaysia recalls the lacy veil of a live conch creeping through the clearest water and India, the subtle ritual of the thorough twice daily river ablutions of the people of Kerala. Sure, Sydney harbour and all the other typical tourist stuff was great too but that’s the beauty of slow travel, as it allows you to tick those off as well if you must. For us, exploring a wide range of vegan food along the way was very much part of the plan and a highlight for us was to discover that in most of the countries we visited, vegan food was not only extraordinary and delicious, but surprisingly easy to find. Bali provided stir fried tempeh with crisp vegetables and a deeply savoury spicy peanut sauce, Singapore: noodles with tofu and chilli eaten at a bench in the street in China Town. Penang had its own version of laksa – a fiery fresh soup of coconut milk, fine noodles and shredded vegetables whilst southern India’s Masala Dosa: a rice and lentil pancake served with potato curry, vegan coconut chutney and a hot lentil sambal quickly became our breakfast of choice.
dishes the food was served upon, constructed exquisitely of woven palm and banana leaves.
Slow travel also provides a wealth of different opportunities to educate your family and yourselves. The time and necessity to introduce an element of teaching to our 10 year old daughter on our travels allows us both to recall a wonderful afternoon on Manley beach, Sydney creating a scaled down version of the solar system with sandcastles and shells. A morning in a Bali library learning about the heart allowed us also to marvel at signs reminding potential thieves of the bad karma they might invite. And even though our son was only 3 when we visited Penang, he still talks about a fantastic beach lunch near Penang where a local snorkelling guide astounded him with the creation of a grasshopper with a segmented body and feelers made entirely from one bamboo leaf.
I’ve never before or since felt so close to my children as during those 3 months. Part of the pleasure was learning together and during our travels we took the opportunity to attend local cooking classes whenever we could with our daughter. Together we learned how to make vegetable fritters, fried tempeh, sauces fragrant with fresh chilli, coriander ginger, galangal and coconut, sweet rice porridge and vegan pancakes flavoured with wild green leaves and the secrets of producing the best chapatti. A particularly memorable experience was an afternoon of cooking with a local farmer’s wife in the mountain village of Munduk, Bali. Though we had no language in common, we produced not only a banquet for the whole family, but the
Not everyone has 3 months, I hear you say. But our trip was so inspiring that since we’ve been back in the constraints of regular employment we’ve applied the slow travel philosophy to our two week holidays too, with great success. Travelling entirely by train and ferry last year enabled us to experience a blast of city culture in Rome and Madrid en route to Morocco and Sardinia. Even in the most carnivorous of countries, you can usually find something to eat in a city and children are always especially pleased to be part of the late eating culture that’s part of many Latin cities. In Madrid, after an early evening wander round the buzzing city, we ate at 11pm at Yerba Bueno, a really classy vegetarian restaurant with a Californian raw-food vibe. We needed to be well fortified for the long walk back home carrying a 5 year old who had peaked rather too soon and nearly fell asleep in his orange soya sorbet. Our children consider sleeping on a train to be the height of excitement and we’re not averse to waking to a room service coffee in bed as postcard Tuscany passes by the window, though we avoid the muffins and tinned foie gras. We’ve all come to realise that there’s no better way to arrive than stumbling into the heart of a foreign city in the early morning, and watching the city day unfold while eating an unfamiliar but delicious breakfast at a street-side cafe. We discovered that slow travel with children brings you so much closer to
The Vegan Vegan ll Summer Winter 2003 The 2011
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the locals than any previous faster travel without them. Throughout our travels on public transport, people have approached us simply to chat about our children, to admire our daughter’s fair hair or to share a smile about the antics of our 4 year old son. My wife is particularly delighted with the contact our children bring her with other women; certainly, if it weren’t for the children, many of the women we encounter would not have even made eye contact with us. For her, our children provide a route into the local woman’s domain – the kitchen, where under the pretence of explaining about our daughter’s food preferences, she spots the method for baghrir (Moroccan pancakes), sees how to peel a mangosteen or discovers the price the locals pay for saffron. We take plenty to do on long journeys and our craft attempts, usually activities from a children’s’ magazine, often attract some interest. I’ll never forget the expression of the Moroccan man who gingerly picked up a recently glued
together Sizzles the dog from under his seat to return it to its creator. Indian trains regularly provide delicious and usually vegan food experiences as the family sitting opposite you press you to share their home cooked picnic as a precursor to practising their English and we learned to take quantities of fruit with us in order to return such convivial generosity. Slow travel seems to have a positive effect on how your family interact. People say that the family holiday is said to be one of the most stressful point of the family year. Used to being together only for brief moments during a normal day, it’s almost impossible for families to behave harmoniously when pushed together into a 2 week space of ‘relaxation’ with the pressure on for instant gratification. We found that taking unhurried time to arrive provides a framework of travel for the start of the holiday where we can mellow into each other’s company. Getting out of the routine of everyday eating and
established food preferences is extraordinarily liberating and our children surprise us regularly on holiday by trying food that we would never get past their lips at home. We try not to bat an eyelid when it happens, but it’s both a treat and fairly entertaining to see our fusspots broadening their food horizons with such gusto........olives, curries, aloe vera cocktails, weird and wonderful fruit and veg, even the fabled repulsive smelling durian, which, believe me, is not for the faint hearted. So where next? To be honest we’re already thinking about how we can wangle another 3 month trip. But in the meantime, we’re off to Saxony next summer, via Paris and Berlin. Friends have suggested that Germany’s meat focussed cuisine may be just a step too far for us, but we’re already thinking about a fantastic vegetarian Mexican restaurant we’ve read about in Berlin and if we’ll manage to get our children to eat one of those gherkins the size of a banana.
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news and info Vegetarian for Life move north of the Border Vegetarian for Life moved north of the border to Moffat in December 2010 and is the only vegetarian charity to have its headquarters in Scotland. Moffat was chosen both because the Company Secretary, Tina Fox, has always wanted to live and work in Scotland and because it has very good accessibility being just one mile from the M74 with excellent links to Edinburgh, Glasgow and the motorway network in general. Part of the reason for the move was also because the charity had outgrown its headquarters in Wirral and the new location provides a better office and working environment and much more storage capacity for the organisation’s widening print range.
John Rawden 1932 - 2011 John Rawden worked for The Vegan Society at our St Leonards office between 2000 and 2006 as Sales Assistant. The people who worked with him found him to be a kind and charming gentleman. John was a qualified electrician and worked as such most of his life before coming to The Vegan Society to work part time in his semi-retirement. John always said that it was his vegan diet that lowered his cholesterol levels to normal. Our thoughts and sympathies are with John’s family and close friends at this sad time.
Coinciding with the move VfL has been more active in Scotland and now has 70 care homes or sheltered schemes listed in Scotland with more to follow and has recently given the first grant in Scotland for a bath aid. Tina Fox says “It is great to work here as we have been welcomed with open arms by Dumfries and Galloway and already have had local press and a feature to follow in Dumfries and Galloway Life. We will obviously still continue with our work in England, Northern Ireland and Wales but now we also have the opportunity to have more influence in Scotland where systems and organisations often operate in a very different way and to different rules.” VfL is currently very busy with catering courses for MHA with four scheduled for this year so far and more to follow and it is hopeful that the first Scottish course may take place later in the year. The organisation is also working on a new nutrition booklet for older vegetarians and vegans which will be available soon. For further information on Vegetarian for Life or a copy of the nutrition booklet please contact
Launch of ground-breaking Journal of Animal Ethics A ground-breaking new journal covering the issue of animal ethics has been launched by a US and UK academic partnership with the goal of widening international debate about the moral status of animals. This month, the University of Illinois Press will publish the pioneering new Journal of Animal Ethics (JAE), the result of years of collaboration between the Oxford Centre for Animal Ethics and the University Press. To subscribe to the Journal, please visit the Journal’s website at http://www.press.uillinois.edu/journals/jane.html. Contributions to the Journal are welcomed and submission guidelines can be found on the JAE’s website.
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Vegan Vet, Andrew Knight, Awarded PhD for Scientific Criticism of Animal Experimentation Andrew Knight (PhD, MRCVS, FOCAE, Veterinarian) has been awarded a PhD from one of Australia’s top universities, for a thesis entitled Animal Experimentation: Human Utility, Attitudinal Impacts and Alternative Strategies. The thesis was based on 16 scientific publications critically analysing the human clinical, toxicological and educational utility of animal experimental models. Its perfect examination result led to its inclusion on the university’s Academic Excellence list. Andrew makes a strong case against animal experimentation and hopes to inspire others to do PhDs building further on this work. He is happy to advise students who are interested in pursuing further research in this area, and can be contacted through his websites: www.AnimalExperiments.info and www.AnimalConsultants.org Andrew celebrated in his local park with vegan wine and truffles where he was joined by an inquisitive fox and bats who provided celebratory swoops.
Vegan Mabel Celebrates her 100th Birthday Mabel Cluer has been Vegan since 1948 and before that was brought up Vegetarian. She is now 100 years old and received the usual Queen's telegram and a card from Caroline Lucas, leader of the Green Party. Mabel’s son in law has made a charming video of her 100th birthday celebrations which can be seen here: http://youtu.be/UelTOkULC-w
Guerrillas Summer of Love
Young Vegan Shines
The Guerrillas Of Love (GOL) are a Guerrilla Gardening operative travelling throughout the UK sowing their horticultural love. To date they have planted forty plus trees, cultivated vegetable plots and sown wildflower seeds in service stations, waste grounds, neglected gardens and so on. Chris Tomlinson Founder and activist of GOL was already planting trees some ten years ago but it was only a few years ago that he read Richard Reynolds’ book On Guerrilla Gardening and found that he was part of an international movement. GOL work alongside allotment holders and they have in the past helped to kick-start allotment plots and will continue to do so, when and where needed. Chris Tomlinson has given talks and carried out gardening actions in Hastings, Portsmouth, Brighton, Oxford, Wolverhampton, Leeds, London and Bristol. He adopted the Vegan way of life back in the 1980's. GOL purchase their fruit trees from the Agroforestry Research Trust, as they feel that creating edible landscapes is something worth working towards. They would like to thank Lush and Ecotricity for their kind financial contributions. Tamar Organic seeds recently sent them a ton of seeds which helped them out immensely. Anyone can be a Guerrilla Gardener just arm yourself with seeds, research and love and attack a piece of ground! If you would like to help/support the Guerrillas Of Love please email
Young vegan Tree Marshall shone in her interview for The Observer on Sun 17 Apr 2011. Tree went vegan aged 13, persuaded her home-schooling mother to join in! She tells The Observer how she's developed into an accomplished vegan chef - anyone for onions caramelised in olive oil, soya cream and Dijon mustard, served as a tart with walnut pastry, accompanied by new potatoes? http://www.guardian.co.uk/lifea ndstyle/2011/apr/17/teensadolescents-food-eatingcooking?INTCM
vegan society awards 2011
The Vegan Society Awards 2011 will recognize the best vegan products, achievements and services from around the world in the past year. Nominations will open on 1 June 2011, and will be accepted online for three months, to 31 August 2011. There will be a nomination form put up on our website on 1 June: www.vegansociety.com If you make a nomination you will be put in for a prize draw and could win a hamper of £100 worth of vegan goodies. If you don’t have internet access but want to vote please phone the office: 0121 523 1735/6. The winners will be announced on World Vegan Day, which falls on Tuesday 1 November.
You can nominate your favourite products, services, achievements and companies in nine categories: For manufacturers: n Best Vegan Society Trademarked Food Product n Best Vegan Society Trademarked Drink n Best Vegan Society Trademarked Non-Food Product (including cosmetics, toiletries, shoes, clothing, household products, services) n Best vegan non-Trademarked Product For caterers: n Best Vegan Commercial Caterer (including restaurants, pubs, cafes, hotels, contract or event caterers) n Best Vegan Care Caterer (including hospitals, care homes, meals on wheels providers, lunch clubs) n Best Vegan Catering in Education (including schools, universities, colleges, youth clubs) For retailers: n Best Retailer of Vegan Products Celebrating outstanding contributions to advancing veganism by an individual or organisation: n Vegan Achievement Award
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vegans and prescribed medicines Frank Thunder. Local Contact for Birmingham
ost vegans have been there. They have become dietary vegans and progressed with most other things in life – clothes, shoes, toiletries and cosmetics to name a few. A lot of what’s suitable for vegans is readily documented and available through organisations such as The Vegan Society (vegan products are listed on our website and in the Animal-Free Shopper). However you may come across a new brand of food or a material you need to investigate further which may take a phone call, an e-mail or a letter and the response may take several days or even weeks. This doesn’t represent a problem for most of us because there isn’t urgency for immediate critical information. You therefore have some control of the situation. You now however find yourself ill. It’s serious enough to warrant an appointment at the doctors. After diagnosis your doctor issues you with a prescription. At this point you have limited time to carry out investigations into the medicine’s ingredients. You may also be low on energy due to your illness and the medicine needs to start work as soon as possible. Prescribed medicines will have been tested on animals. Most vegans are aware of this unfortunate practice. With this in mind the last thing you want is a product containing animal ingredients. Unfortunately, most doctors are not vegan. They may be able to tell you whether it’s a capsule, tablet etc – but the real help will come from your local pharmacy – so shop around until you get a helpful one. The pharmacist may have in stock several different manufacturers’ brands of your medicine. The pharmacist will choose the one they believe is suitable. Some ingredients such as magnesium stearate can be vegetable or animal sourced. In order to clarify any outstanding point with your medicine the manufacturer may need to be contacted. A good pharmacist will call them to find out for you. Whilst most manufacturers can give a fairly quick response – others will have to go to other suppliers or to offices overseas – and this could take several days – or longer.
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In the meantime you are ill and should carry out your doctor’s instructions. Waiting for a lengthy response could be detrimental to your health. If you are unlucky and the information cannot be provided quickly – then take the best product advice of the pharmacist. Remember that some infant solutions of the tablet or capsule drug may also be available. A large number of these solutions appear to be free from animal ingredients. Your pharmacist can help change your prescription by liaising with your doctor’s surgery. If your needs are
met through an infant solution – then I hope you like banana or strawberry flavours! Whilst some manufacturers are starting to recognise that a lot of people wish to avoid animal ingredients and you may well get medicines that don’t contain anything taken from an animal – the core drug will (normally) have been produced by utilising eggs, bovine material etc in order to help process the drug. There may be no traces in the final product (if you are lucky) but it’s just another issue in the pharmaceutical marketplace. You now have your medicine. If it does contain animal ingredients then remember (when you are feeling better) to write to the manufacturer and ask them to only use non-animal ingredients in the future! Other points to remember: Check every time you use a drug as the manufacturing process may change. The Vegan Society has information on animal free medication on our website: http://www.vegansociety.com/healthca re/GPs/Animal-free-medicationslist.aspx Remember the Equality Act 2006. The Act’s main provisions “…make unlawful discrimination on the grounds of religion or belief in the provision of goods, facilities and services, education, the use and disposal of premises, and the exercise of public functions…” Dr. Philip Bickley, Nutrition and Health Spokesperson for The Vegan Society, has given public presentations about animal ingredients in medicines. The Vegan Society has discussed animal ingredients in medicines with representatives of The Department of Health but the more health service users who contact them the more they take notice and so please write to companies, your MP and The Department of Health to request more animal free medicines.
vegan society election and agm 2011 The next Annual General Meeting of The Vegan Society will be held on Saturday 19 November at The Royal Welsh College of Music and Drama in Cardiff PROPOSALS FOR RESOLUTION Proposals for resolution, to be considered by Council for inclusion on the AGM agenda, must be received at the Society’s office (The Vegan Society, Donald Watson House, 21 Hylton Street, Hockley, Birmingham, B18 6HJ) not later than 5pm Friday 22 July. For your guidance Ordinary Proposals should: n be proposed and seconded by paidup full (not supporter) members; n in the interests of economy and clarity, not exceed 200 words, including any supporting material; n propose some form of action; n propose one single action i.e. they must not be composite proposals; n not simply comprise a statement of opinion. Members considering submitting Special Proposals (those seeking to change the Memorandum or Articles of Association) are advised to contact the Company Secretary (Nigel Winter) or the Chair (George Rodger) c/o the Society’s office. Special Proposals must not exceed 200 words. Proposers are requested to limit their proposals to two. NOMINATIONS FOR COUNCIL The Vegan Society needs high-calibre individuals on its Council of Trustees. Being a trustee is a practical unpaid post (although genuine expenses can be claimed) and requires skill and the ability to be effective. Trustees are ultimately responsible for the charity and are also directors of the Vegan Society as a limited company. The Society will pay for a one day induction course for new Trustees.
Each candidate must: n have been a full (not supporter) member of the Society for 12 months or longer (as at 19 November 2011); n not be disqualified under company or charity law from being a trustee/director; n submit a written nomination duly signed by a proposer and seconder who are paid-up full members; n submit a profile of him/herself stating his/her full name (and any previous names). The profile should provide your background in up to 500 words which may include what skills, qualifications and experience you have that will benefit the Society; what you hope to achieve as a Trustee; what are your reasons for being vegan; what experience you have of managing people and working on committees; if you were previously a Trustee, what did you achieve during this time and any other information that you consider relevant. Candidacy is open to all members of the Society meeting the criteria outlined above. Members with relevant professional skills and qualifications are particularly invited to consider nomination. Essential trustee qualities are a cooperative and team-spirited work ethic, an understanding of good governance (see http://www.ncvovol.org.uk/governanceandleadership and http://www.charitycommission.gov.uk/p ublications/cc10.asp) and a strategic way of thinking to advance veganism. A large part of the role is managing the charity including risk management, strategic planning, financial planning, health and safety policy etc. Applicants with the following knowledge and experience would particularly benefit the Society: IT, financial, nutrition, scientific, business (including strategic planning) and PR/media.
Having time to give is a key factor with up to 10 full day meetings a year and time between to contribute to governance and strategy via email/post/telephone. Trustees may also be required to work on sub-committees to prepare documents for Council to consider. Candidates need a clear understanding of the difference between the role of staff and trustees. Being a trustee is about nurturing an environment in which staff and volunteers can fulfil the Society’s strategy effectively. A Council of Trustees is there to provide oversight, policy and strategy. Past minutes of Council meetings can be read here: http://www.vegansociety.com. You will need to register in the members’ area to access the minutes. We look forward to your applications for election. Please address the above needs of Council that are relevant to your abilities in your personal statements as well as giving a glimpse of your personal vision for the future of promoting veganism. If your skills are suited to wider outreach activities, please consider becoming a Local or Group Contact, training to be a School Speaker or volunteering to help on stalls or in the office. Nominations should be sent to The Company Secretary, The Vegan Society, Donald Watson House, 21 Hylton Street, Hockley, Birmingham, B18 6HJ to arrive not later than 5pm Friday 22 July. Please mark the envelope confidential. For further details ask for a ‘Prospective Candidates‘ Nomination Pack’ by sending an A5 SAE marked ‘PCNP’ to Council Elections, The Vegan Society, Donald Watson House, 21 Hylton Street, Hockley, Birmingham, B18 6HJ or by emailing firstname.lastname@example.org
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Youth Contacts are aged 16-25 and are here for young vegans to connect with. If you would like to chat to a Youth Contact or if you would like to be one please get in touch with If you are under 16 please talk to your parents first!
Update ther, During the quarter just gone we delivered over 20 sessions altoge which is more than one a week! That means we’ re getting the vegan schools, message to hundreds of young people. We delivered sessions in rs devise including all day events, at a young family project (helping mothe the Woodcraft Folk. interesting recipes within tight budgets), at Universities and with nt of positivity too. Feedback included “Very clear, concise and with the perfect amou milk, and another wants A couple of the kids are saying they already want to cut down on to cut down on meat.”
Goodbye and Hello ty I have decided it’ s time After four years of being Education Officer with the Vegan Socie ially going into schools to move on and try other things. I’ ve enjoyed my time here, espec the most rewarding. and speaking with young people, which has been the most fun and vegan adventures! I’ m sure you’ ll still see me around! Best of luck to you all in your in the next issue. Please welcome your new Education Officer who will introduce Rob
at There is a new Youn g Perso n’ s Guide to Vega nism availa ble -guid e.asp x http: //ww w.veg ansoc iety.c om/y oung vegan s/you ng-pe rsons
Michelle sent in a picture of her vegan sons, she says: never My sons are both vegans, (ages 8 & 11). They have to eaten meat, and gave up all dairy years ago. They love help other kids see it's cool not to eat our friends.
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Write to: YOUth, Donald Watson Society, Vegan The Birmingham, B18 6HJ Street, Hylton 21 House, Email: email@example.com Call: 0121 523 1738 www.vegansociety.com/vseducation
My name is Elizabeth. I'm 17 years old and I'm a senior at . I am a new vegan but I have been a vegetarian for about six years. I got the idea at one of my birthday parties. It was a beach theme and so I had all these great decorations and even a bounce house. My mom got a sea food company to cater. I distinctly remember walking around my backyard before my guests were about to arrive and seeing the table of fish in the corner of my yard. It looked normal but to me something went off in my head. I stood there looking back and forth at this table of fish and the fishes that were on my napkins and thinking "oh my gosh... I'm eating the cute little fish on my napkins. I am a murderer!" I finished out my party and substituted sides on my plate instead of adding the fish. Afterward I told my parents that I wanted to become a vegetarian and they respected that and provided me with healthy dishes. My parents have now followed my lead into vegetarianism and even taken the stand to say that they wanted to go one step further and become vegans.
An update from Bronwyn My name is Bronwyn Putman; I'm fourteen years old and vegan. I used to do the 'Vegilantics' article when I was younger with my sister. I have now moved to Wales and have been really surprised at how different people's attitudes are towards veganism from other places I've lived. I would quite like to work in the journalism industry as well as other things, such as having an animal sanctuary.
Two years ago I started off by getting the signatures of 350 students at Lake Brantley for a KFC protest. Each signature bought the students a two to three minute lecture on KFC and a couple of quick facts about the vegetarian lifestyle. To my surprise, most students were very interested in the way I live and I ended up having about three or four students follow my lead into vegetarianism. Just by telling people I'm vegan is a contribution to the vegan community in itself. People come to me with questions like "What do you eat?" or "how can you handle not eating certain foods?" These same people will usually come back to me and tell me about their experiences with eating their first veggie patty or how they decided to give up a certain type of meat or sometimes even dairy. At last years Earth Day celebration I was even asked to speak on a panel for Teen Vegetarianism which was pretty fun. I must admit, I am quite selfish for living this lifestyle. I do it for the happiness it gives me through the fact that I know I'm doing the right thing and that I'm convincing others to do the same however saving the lives of animals and being healthy is a huge perk!
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beef style & red lentil - cauliflower curry www.redwoodfoods.co.uk
Cut the burgers into thick strips. Have all of the ingredients chopped and readily at hand. In a large pan heat the oil over medium heat, sauté the onion and shallots until tender and translucent, 5 to 7 minutes. Add grated ginger and chilli, and sauté for 1 minute. Add the spices and briskly stir-fry for 30 seconds, then add the parsnip and stir fry for another minute. Slowly pour in the vegetable broth and the peeled tomatoes (you can blend half if you wish) then stir in the lentils. Cover the pot, raise the heat to high and boil for 1 minute. Give the mixture a stir, then cover the pot and lower the heat to medium-low.
Allow the lentils to simmer for 10 to 12 minutes. They should turn light yellow and look mushy. Add the cauliflower florets, stirring to coat with the lentils. Partially cover and simmer for 20 to 25 minutes, until the cauliflower is tender, but not completely falling apart. Remove from the heat and stir in chopped coriander, lime juice and salt. Lightly sauté the burger strips in a pan, literally for a few seconds. Maximum 1 minute. Add the burger strips for the last 10 minutes. Allow the curry to sit, covered for about 15 minutes before serving to allow the flavours to marinate and the mixture to cool slightly.
4 Gluten free burgers, preferably VBites or Redwood 3 tbsp grapeseed or peanut oil 1 large onion (chopped) 1 large chilli pepper (jalapeño or serrano), minced 2 large shallots, sliced 1 piece fresh ginger, peeled and grated 1 large parsnip, peeled and chopped 2 tsp curry powder ½ tsp turmeric ½ tsp ground cinnamon ½ tsp ground cumin ½ tsp ground coriander 1 ½ cups red lentils, soaked and rinsed 4 cups vegetable broth or water 1 ½-2 lb cauliflower (about one medium-size head) trimmed and sliced into small florets 2 tbsp chopped fresh coriander 2 tbsp lime juice 1½ tsp salt 4 large tomatoes, peeled and quartered
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Redwoods have offered to send a £50 voucher to the first name out of a hat so that the winner can choose a selection of items from the new Redwood range including their new dairy and soya free desserts (Wot No Dairy), their new omega rich oils and flapjack. Please send your name and postal address by e-mail or post to: firstname.lastname@example.org Vegan Society Competition The Redwood Wholefood Co. Ltd Redwood House, Burkitt Road Earlstrees Industrial Estate Corby, Northants NN17 4DT
apple tart www.macrobioticshop.co.uk For the pastry crust 75g Wholewheat pastry flour 100g unbleached white flour Pinch sea salt 4 tbsp sesame oil 2 tbsp bonsoy milk 1 Â˝ tbsp maple syrup For the glaze 250ml apple juice 1 tbsp agar agar Pinch sea salt 2 tsp kuzu 2 tbsp maple syrup For the filling Brown rice amazake Sliced apples Pinch cinnamon
Oil an 18cm loose bottomed tart pan. Sieve the wholewheat, unbleached white flour and salt into a mixing bowl. Add the sesame oil and stir gently with a fork, then use your finger tips to mix, the mixture should look like wet sand. Stir in the bonsoy milk and maple syrup. Using your fingers, press the mixture into the tart pan and prick the base with a fork. Bake in the oven for 15 minutes at 170 degrees. To make the glaze, soak the agar agar in the apple juice for 10 minutes, then heat in a pan, bring to a boil adding a pinch of sea salt, then simmer gently whilst stirring for 7-8 minutes or until the agar agar has dissolved. Dissolve the kuzu in a little water and add to the apple juice in the pan. Stir whilst bringing back to the boil, remove from the heat as soon as it begins to thicken and becomes a clear liquid. Stir in the maple syrup and allow to cool for 5 minutes. Cover the pastry case with a thin layer or amazake and add the apples in a circular pattern, sprinkle with cinnamon and put back in the oven for 15 minutes. Remove the tart from the oven and cool for 10-15 minutes. Pour the glaze over the apples and allow to cool and set before serving.
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shoparound Sammy Keetley and Charley Roberts
n Hope Street
n Green Shoes
HANDMADE SKINCARE AND BODYCARE Hope Street make a variety of handmade skincare products from quality plant-based ingredients that hydrate and care for your skin. Products are handmade in small batches, using organic and Fairtrade ingredients wherever possible. Choose from a delicious all-vegan range of lip balms, foot lotions, moisturisers, skin balms, shea butters and more, with fragrances including coconut, lemongrass, Winter Spice and orange and ylang ylang, as well as fragrance-free products for sensitive skin.
HANDMADE SHOES FOR THE WHOLE FAMILY Green Shoes produce beautiful handmade shoes for men, women and children. Each pair of vegan shoes is handmade from durable, lightweight lorica or beautifully soft vegan lorisuede. You can choose the sole, foot and leg widths of every pair of shoes and they can even be made to fit a drawing of your foot shape, ensuring that they will fit you perfectly. Colours can be mixed and matched to suit your style. A resole and repair service is available, meaning that your favourite shoes can be worn and loved for many years.
Prices start at £2.50. Available from www.hope-street.com
n Noah CLASSIC ITALIAN FOOTWEAR Noah offers a range of classically designed Italian footwear, created in both elegant and casual styles for ladies and gentlemen. These comfortable shoes are made from soft, breathable microfiber, making them durable and giving them dirt and water repellent qualities. An attractive range of bags, belts, wallets and scarves is also available, offering eye-catching accessories for every occasion. Prices start at €34.50 for a beautiful, coloured scarf and €69 for a pair of ladies ballerina shoes. For more details visit www.noah-shop.com or call +49 9397 504169 (Germany)
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Also available is a selection of fine, hand crafted belts, bags, purses and jewellery. Adults footwear prices start at £77 for a pair of Lovage Sandals. Children’s footwear prices start at £20 for a pair of Sweet Pea Baby Booties. For more details visit www.greenshoes.co.uk or call 01364 644036
n Gifty’s Kitchen HOME-MADE PEPPER SAUCES Gifty’s Kitchen make a range of delicious homemade sauces and dips. Choose from apple pepper sauce, cucumber pepper sauce, pineapple pepper sauce and red hot pepper sauce, all based on a tasty blend of hot peppers, onions, root ginger and garlic. Great in tortilla wraps, stir fries, sandwiches, on pizzas, as dips for crudités and crisps, or whatever you fancy to add a bit of variety to your food! Priced £2.50-£4.00. Available from www.giftyskitchen.com or phone 07954 402 381.
All Shoparound products have been authenticated as
Not all products in a range are necessarily vegan.
HIGH QUALITY ORGANIC SKIN CARE Aromatika in Devon offer high quality organic skin care products in keeping with their strong ethical and ecological values. Their products are carefully made by hand using specially chosen ingredients such as aromatherapy oils and vegetable butters, to create nourishing products that maintain your natural, radiant beauty.
HERBAL SLIMMING AIDS eBeauty produce Capsipro and Trimright slimming aids for those who want to slim down with a little help. Based on plantbased ingredients such as guarana, capsicum and green tea extract, the products are designed to suppress the appetite, boost the metabolism and increase energy levels. They come in convenient capsules to be taken just once a day.
Their vegan product range includes rose facial oil for dry, dehydrated skin; exotically scented frangipani body cream; soothing lemon cuticle and nail conditioner; and healing lavender hand cream, made with French lavender. Prices start at £5.99 for a 15ml bottle of lemon cuticle and nail conditioner.
Priced £29.95. Available from www.ebeautyproducts.co.uk or phone 0800 622 6569.
For more details visit www.aromatika.co.uk or call 01803 867701
n Sweetcheeks DELICIOUS GLUTEN-FREE BAKED GOODIES Sweetcheeks offer a delicious range of baked treats that are not only vegan and gluten-free but also stunning to look at and carefully developed to taste even better than “normal” cake! Sweetcheeks’ mission is to ensure that coeliacs and vegans (and everyone else!) can enjoy delicious cupcakes and baked goods to rival any others. Choose from hand-decorated cupcakes, whoopie pies, brownies, blondies, giant cupcakes, round or loaf cakes or apple crumble. Sweetcheeks also cater for weddings and parties. Order from www.sweetcheeksltd.co.uk or phone 07986 556793.
n Fairfield Gardens LUXURY HANDMADE BODYCARE Fairfield Gardens offers a wide selection of restorative vegan bath products, moisturisers, and soaps. The range includes handmade soaps, hand and foot scrubs, relaxing massage and bath oils, fruity lip balms, face masks and more, made from plant-based ingredients and essential oils. There are also a range of delightful gift boxes to suit all budgets and even wedding favours based on the traditional wedding blessings of Love, Wealth, Health, Happiness and Fertility. All products are handmade and individually packaged by hand. Prices start at £1.95. Available from www.fairfieldgardens.co.uk or phone 07507 014 727.
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All Shoparound products have been authenticated as
Not all products in a range are necessarily vegan.
n Katharine Botanicals
n The Raw Chocolatier RAW ORGANIC TRUFFLES Treat yourself or someone else to some delicious raw, organic truffles from The Raw Chocolatier. Raw, organic Peruvian cacao nibs are expertly combined with almonds, fresh dates, agave nectar and Madagascan vanilla powder to make these indulgent truffles, using organic and fair-trade ingredients. Varieties include Almond and Vanilla, Coconut, Pistachio, Orange and Cardamom, Almond Crunch and Rum.
HYPOALLERGENIC SKINCARE Katharine Botanicals produce a range of hypoallergenic skincare and hair products which are packed with traditional plant-derived active ingredients such as lavender, chamomile, rosemary, calendula and jojoba oil. The range includes ‘Pure Indulgence’ hypoallergenic beauty cream, ‘Reviva’ shampoo, conditioner and gel designed to meet the needs of those with psoriasis, and skincare products for pregnant and new mothers and for babies. All products are parabenfree and fully biodegradable. Prices start at £6.97. Available from www.katharinebotanicals.com or phone 0845 3379149.
Prices start at £2.50. Available from www.therawchocolatier.co.uk or phone 01273 710485.
n Skin Blossom AWARD WINNING ORGANIC SKIN CARE Organic Bloom by Skin Blossom is an affordable, entirely vegan product range offering everything you need for an organic skin and hair care regime. The range, which includes their award winning gentle cleansing milk, care and protect hand cream and nourishing face moisturiser, is delicately fragranced with essential oils and suitable for all skin types, including even sensitive skin. The body care products leave skin beautifully moisturised and protected while hair is left healthy, soft and radiant by the complete care shampoo and conditioner. Prices start at £4.85 for Skin Blossom Organic Bloom Complete Care Shampoo For more details visit or call 05600 533 049
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n Ecozone COMPACT, REFILLABLE LAUNDRY DETERGENT Ecozone presents their long lasting, refillable Ecoballs, a cost effective and efficient alternative to conventional laundry detergents, costing you from as little as 3p a wash. Ecoballs compact design makes them easy to store and light to carry, relieving you of the inconvenience of large, heavy containers of detergent. Ecoballs lift away dirt and they soften clothes even in hard water, eliminating the need to use a fabric softener. Ecoballs do not contain soap, allowing you to cut out the rinse cycle of your wash, saving time and energy. Ecoballs are also hypoallergenic, making them ideal for even sensitive skin. Prices start at £9.80 for two Ecoballs, two refills and an Ecostain pack. For more details visit www.ecozone.com or call 0845 230 4200
All Shoparound products have been authenticated as
Not all products in a range are necessarily vegan.
n Otarian Low-Carbon Vegetarian Take-Away Restaurant Reviewed by Daniel Therkelsen This is the new breed of take-away restaurants. A true trail-blazer, Otarian which only opened in the UK in 2010, blew me away when I visited one of their two establishments in Shaftsbury Avenue, London. Every menu item has its carbon footprint calculated beside it letting you make an informed choice, perfect for the eco-conscious out there. It’s easy to pick a suitable meal too, with clear signage of vegan, spicy and wheat & gluten free options. If you’re still in doubt, just ask a staff member as they have all been trained in climate change and dietary choices and restrictions. Finally, what you may not notice is that the table you’re sitting at in this restaurant is made of melted down and recycled buttons, the floor is recycled glass, the cleaning products are eco-sensitive, the lighting is people-sensitive (the more people the brighter it gets!), all the packaging is compostable and is actually composted, and Otarian never air-freight their ingredients. I sunk my teeth into a healthy Field Mushroom burger served in a real, freshly-baked wholemeal bun and my partner Kim had the Vegetable Biryani with a side of sweet potato chiplets (a delicious alternative to fries!). We left feeling healthy and refreshed - visit one of their two restaurants at 190 Shaftesbury Avenue or 181-183 Wardour Street, London. No need to book. For More Details visit: www.otarian.com
n Mooncup Ltd MULTI AWARD WINNING SANITARY PROTECTION The Mooncup is a reusable menstrual cup worn internally to collect menstrual fluid, rather than absorb it. The Mooncup collects up to three times as much as a ‘superabsorbent’ tampon and lasts for years, making it a cost effective and environmentally friendly alternative to disposable sanitary wear. Comfortable to use, the Mooncup is also convenient and safe and can be worn overnight and when travelling, swimming or exercising. Manufactured in the UK from soft medical grade silicone, the Mooncup is latex-free and hypoallergenic making it suitable for women with sensitive skin or latex allergies. Mooncup Ltd. also offers a professional advice line run by qualified Nurses and works actively with health professionals. Priced at £19.99. For more details visit www.mooncup.co.uk or call 01273 673 845
n Myreen Young Skincare Products P
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Send your name and postal address to: email@example.com and you will be entered for a prize draw. My Skincare 128a Above Bar Street Southampton Hampshire SO14 7DU 1st Prize: Complete skincare regime of cleanser/masque/serum/daycream and night cream worth £86.40 2nd Prize: Facial Peel with silica and rose hip oil and Day Cream Multi mineral with spirulena and vitamin C worth £42.40 3rd Prize: Pro Active Moisturiser with SPF 15 worth £19.95 If you win Myreen Young will ask you your skin type and match the product to that. Myreen Young also offers 40% discount as a one off offer to readers of The Vegan.
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DINING WITH FRIENDS - THE ART OF NORTH AMERICAN VEGAN CUISINE By Priscilla Feral and Lee Hall Published by Friends of Animals ISBN 0-9769159-0-1 Price $19.95 Reviewed by Sammy Keetley
500 VEGAN RECIPES By Celine Steen and Joni Marie Newman Published by Fair Winds Press ISBN-13: 978-1-59233-403-2 ISBN-10: 1-59233-403-2 RRP: £14.99 Reviewed by Daniel Therkelsen As the title suggests, this recipe book - approaching an encyclopaedia - boasts an amazing 500 vegan recipes, so choice is certainly far from lacking. The recipe book also has an impressive range of recipes that cover breakfast through mains to dessert and even stretches to sides, sweet bars and condiments. Useful symbols identify recipes at a glance as soy-free, gluten-free, low-fat, and taking under 30 minutes in preparation time. Both American cupsizes as well as metric measurements guide the cook through each recipe. Finally 500 Vegan Recipes has an informative section on the vegan diet and a glossary of ingredients that may be animal derived though it is not wholly accurate outside of the USA and if in doubt it’s advisable to check with The Vegan Society. My partner and I brazenly tackled the Baked Chocolate Almond Pudding. We found that less than half the almond essence would probably have been more to our taste so I advise factoring in your personal palette with some of these recipes. I feel some guiding pictures would have made a nice addition but at 512 pages already, I can understand why they haven’t included any!
Dining With Friends presents a selection of the authors’ favourite North American recipes, which are sure to impress. With an emphasis on fresh produce, this wide ranging cook book offers everything from filling breakfasts and pasta dishes to summery cakes and drinks. Tofu spinach lasagne, blueberry cornmeal pancakes, raspberry cheesecake, and cantaloupe, mint and mango juice are just some of the delicious recipes on offer. The choices span from the traditional, hearty and timeless, to the innovative and enchanting, providing something for all seasons and every occasion. The book also contains a selection of 9 raw recipes and 7 gluten free deserts, while the rear of the book features a useful glossary and shopping guide, along with suggested menu plans for special occasions.
VEGAN’S DAILY COMPANION By Colleen Patrick-Goudreau Published by Quarry Books ISBN: 978-1592536795 Cover Price: £14.99 Our Price: £9.75 This book is currently available in The Vegan Society shop. Reviewed by Rebecca Henderson This is a beautiful, heart-warming book. It recognises that food is only one aspect of living a joyful vegan life. Each day of the week has a different theme. These include; compassionate communication, optimum health, animals in the arts, and stories of hope. At weekends, there is a recipe. As the book has 365 different entries, it can be used as a source of daily inspiration throughout the year. Yet it is so good, you may well want to read it cover to cover, before returning to it again and again. Filled with interesting facts and anecdotes as well as affirmations of compassion and patience, it is an uplifting entertaining companion on your vegan life journey. 30
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RAW FOOD FOR REAL PEOPLE (LIVING VEGAN FOOD MADE SIMPLE) By Rod Rotondi ISBN: 978-1-57731974-0 Published by New World Library Price: $16.95 Reviewed by Blaine Cannon The book gives a good introduction to the principles of a raw food diet. It explains the benefits of raw food and gives useful advice. The book is well presented and the first few chapters deal with subjects such as our relationship with food, transitioning towards a raw food diet and setting up your raw food kitchen. There are some colourful photos of how the food may turn out, and the recipes are well presented, easy to follow and kept simple. They generally serve 4 – 6 people but can be tailored to your needs and many will keep for days in the fridge if you want to keep the food all to yourself. Recipe ideas range from breakfast ideas, appetizers, salads, entrees, soups and desserts to ideas for kids. In conclusion, the book is well laid out, informative and offers plenty of advice and recipes that are fit for social occasions or just a quick snack. The book is a ‘must buy.’
THE COMPLETE GUIDE TO VEGAN FOOD SUBSTITUTIONS Celine Steen and Joni Marie Newman Published by Fair Winds Press ISBN: 978-1-59233-441-4 Price £14.99 Reviewed by Mike Tomkins The Complete Guide to Vegan Food Substitutions is aimed at helping new, existing and potential vegans alike in coming up with simple and easy substitutions for those recipes that usually rely on animal products such as cheese, milk, eggs and animal fats and I believe this book does a good job of it too. The book is colourful with plenty of recipes and pictures of recipes for those who like myself require them. It also gives the reasons why we should use vegan alternatives to animal products, what to use and importantly how to use them! One thing to note is that it is written by American authors so some products are not available in this country, however I do feel it would be relatively easy to find equivalents over here in the UK. All in all Celine Steen and Joni Marie Newman have produced a book that I feel is well worth a read!
ARE YOU SURE THAT'S VEGAN? VEGAN CLONES OF YOUR FAVOURITE DESSERTS By Claire Gosse £15.60 ISBN 9781453648131 Downloadable from www.areyousurethatsvegan.com Reviewed by Charley Roberts Claire Gosse has carefully and expertly veganised dozens of classic desserts, cakes and other sweet things to create delicious treats that are identical to their non-vegan equivalents. If you ever need to convince non-vegan friends or family that not only is it possible to (gasp!) bake without eggs but also to produce amazing baked goods which are impressive in their own right, this is one book you need in your collection. Even before you get started in the kitchen you can get them all drooling over the colour photos accompanying every recipe. As well as an array of cupcakes, cookies, pies and cheesecakes, there are recipes less common to vegan recipe books such as pineapple upside down cake, donuts, cinnamon buns, ‘butter’ tarts, crème brulee, peanut butter cups and my favourite so far, Naniamo bars: a kind of biscuity, coconutty, custardy, chocolatey squidgy concoction which I guarantee disappeared within about five minutes of me unveiling a batch of them at a friend's house party. This is a book for those, like me, who bake primarily with the intention of impressing non-vegans and take the view that "healthy" cake does not do our cause any favours. With not a bag of wholemeal flour or a jar of molasses in sight, these recipes will banish any dry, health-foody, wholemealy perceptions of "vegan cake" that your non-vegan acquaintances may still hold. There are very few, if any, hard-to-find ingredients in this book, most of the recipes can be made with ingredients you probably already have in your kitchen cupboards.
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postbag I'm writing to tell you about the wonderful vegan retreat we stayed at in Grenada called The Lodge (run by Mark and Mary Hardy) for 8 days in March. It was absolutely lovely! The Lodge itself is gorgeous -- beautiful grounds with amazing tropical plants (most of which were fruit trees we'd never even heard of before), a fantastic room (we stayed in the Dragon -- nightly views of the glorious Grenada sunsets), and plenty of places to catch the sun or read in the shade with picture-postcard-perfect views. Very relaxing, and Mark and Mary were extremely gracious, kind, and funny. The food was fantastic: amazing breakfasts of fruit, smoothies, and pastry which we now miss and look back on fondly; delicious lunches when we requested them and dinners and desserts that we'll be thinking about and trying to recreate for months to come! I should also mention that I'm celiac, and our hosts were able to accommodate us with vegan gluten-free meals with no problems. Mary gave us a lovely tour of her beautiful and amazing garden, and Mark gave us wonderful tours of St. George and the island as a whole. During the tours, we got to see a plantation which grows cocoa and spices (we bought some amazing spices to take home), the award-winning Grenada chocolate company (we even got an insiders' tour of the factory because Mark and Mary know the owner - and then we bought chocolate to eat and take back - yum!), a fantastic, tourist-free beach where we got to swim and Mark gave us a picnic lunch, and a rum distillery (where we bought Grenada rum and rum punch). Mark and Mary were also incredibly helpful in recommending and setting us up with a marvellous guide who (with great kindness, patience, humour and professionalism - neither of us are hikers) took us on a cloud-forest hike where we visited a crater lake and the Seven Sisters waterfall - and we got to see mona monkeys, a real highlight! We highly recommend The Lodge as a wonderful retreat for vegans or veg travellers, and we definitely plan to go back. Katharine Scavone
vegan nutrition guidelines To ensure that vegans maintain good health it is important to:
n Eat plenty of brightly coloured fruit and vegetables including dark green leafy vegetables. n Eat plenty of wholefoods (brown bread, brown rice etc). n Include in your diet each day at least three micrograms of vitamin B12 from fortified foods or 10 micrograms from a supplement. n Expose your face and arms to the sun for 15 minutes per day whenever you can (if your shadow is much longer than you the sun is not strong enough). If your sun exposure is limited (for example in a British winter), or if you are dark skinned, make sure that you get 10 to 20 micrograms of vitamin D2 each day from fortified food or a supplement.
n Ensure your diet includes a source of iodine such as kelp or take a supplement. It is important to take neither too much nor too little, since both overdose and underdose can be harmful. A good iodine intake is 15 to 30 grams of kelp (kombu) per year or a daily supplement containing 100 to 150 micrograms of iodine. n Try to get at least 500 mg per day of calcium from calcium rich foods or supplements. n Consume a tablespoonful of ground flaxseed or a teaspoonful of (uncooked) flaxseed oil each day if possible or consume other omega 3 rich oils. For example you could use two tablespoons of rapeseed oil (which does not have a strong taste) in place of other vegetable oils such as sunflower or corn oil.
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It was early spring when we were called to collect a young, unloved rabbit from a home where he was no longer wanted. When we arrived we were shocked to find Georgie, a tiny bundle of fur, kept in a damp basement in total darkness. Underweight and suffering with a respiratory infection, Georgie also had an untreated injury which had left him blind in one eye.
uckily Georgie’s story has a very happy ending. After responding well to treatment and putting on weight he found a loving new home, with a family who understand his special needs. Georgie loves his new life of bunny luxury, where he receives all the fuss and attention he could possibly wish for.
Each year 35,000 rabbits like Georgie end up in rescue centres across the country, often when their families have underestimated the care and attention that they need. Rabbits require involved care from their human guardians and there is a lot more to their housing, dietary and enrichment needs than many people may realise. AN INTRODUCTION TO RABBIT CARE
dental problems. A dental check-up is recommended every six months. http://www.mybunny.org/info/dental_car e.htm 20% of their diet should be fresh food, the majority of which should be leafy greens. Fresh grass, dandelion leaves and clover make a fantastic fresh meal. For a list of rabbit friendly fresh foods see: http://www.rabbitwelfare.co.uk/resource s/content/leaflet_pdfs/going_green_oct_ 06.pdf The remaining 10% should be a small amount of good quality pellets, given as a form of enrichment to encourage them to think and search. Try scattering pellets around their enclosure, mixing pellets into their hay or hiding them in small cardboard tubes or boxes.
Diet Good quality meadow hay should be the central component of a rabbit’s diet, making up 70% of what they eat every day. Choose dust extracted hay that looks green and smells fresh - dry, brown hay looks as unappealing to them as it does to us. Rabbits must have constant access to food, so hay must always be provided in abundance. Rabbits have constantly growing teeth and eating hay wears them down, keeps them in good condition and helps prevent serious
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Muesli feeds are best avoided as they are low in fibre, high in sugar and they encourage selective feeding. http://www.burgesspetcare.co.uk/blog/w hy-muesli-style-foods-do-not-offer-acomplete-diet-for-your-rabbit Housing Space is hugely important for rabbit’s health and happiness - and they need more of it than you may imagine. For rabbits to stand, jump and move freely,
the Rabbit Welfare Fund states that hutches should be a minimum of 6ftx2ftx2ft with an attached run of at least 8ftx4ftx4ft. Most shop bought cages and hutches are just not big enough and more suitable housing needs to be provided. http://www.rabbitwelfare.co.uk/pdfs/RW AFsmallhutches-final.pdf For rabbits living outside, an adapted Wendy house or shed, with access to a secure run, allows plenty of space for play and exercise: http://www.rabbitwelfare.co.uk/shedcon version.htm Rabbits living indoors can be given free run of a secure room, while providing an indoor cage or dog crate as a safe space. ‘Bunny-proof’ the room by blocking off small spaces and removing any potential hazards, such as cables and pot plants. Alternatively, build a simple, sturdy indoor enclosure. http://www.therabbithouse.com/indoor/r abbit-cage-plans.asp Toys Wicker balls, toys made from compacted hay and animal-safe wooden blocks are ideal and help keep teeth in good condition. Wooden arches and large cardboard tubes are great to gnaw on and play in.
Make fantastic toys for free using toilet roll tubes, while cardboard boxes make perfect hides. For photo guides on making your own toys see: http://www.therabbithouse.com/blog/20 10/12/03/toilet-roll-rabbit-toys-part-1/ http://www.therabbithouse.com/blog/20 10/12/09/homemade-rabbit-toys/ http://www.therabbithouse.com/blog/20 11/02/10/cardboard-tube-toys-part-3/ A litter tray or storage box filled with hay will provide a place to dig and burrow. You can even hide pellets or veggies in with the hay. Summer care Rabbits are sensitive to extremes in temperature and while it is important to keep them warm in winter, it is just as important to keep them cool in summer. Indoor housing should be well ventilated and out of direct sunlight to prevent
overheating. If you are unable to leave windows open, create an air current using a fan. Outdoor enclosures should always have a sheltered, shaded area available. Ceramic tiles can be used to provide a cool spot for rabbits to lie. A plentiful supply of water is essential. Enclosures should be thoroughly cleaned regularly and spot cleaned, removing any soiled bedding and uneaten fresh food, twice daily to keep from attracting flies. During warmer weather rabbits can easily fall victim to fly strike, where flies lay their eggs on a rabbits skin, typically around their rear end. The eggs quickly hatch into maggots, which eat into the rabbits flesh. Without prompt veterinary treatment fly strike is fatal. Treat rabbits with a repellent spray available from your vet and examine them twice daily, checking for the presence of eggs (small, cream coloured and shaped like rice) and ensuring that
their bottom is clean and dry, as wet, dirty bottoms attract flies. If you find eggs or any cause for concern, it is essential to get them to a vet immediately. http://www.therabbithouse.com/blog/20 07/06/27/fly-strike-do-you-know-howto-protect-your-rabbit/ Vaccinations Rabbits are susceptible to two very cruel diseases, viral haemorrhagic disease (VHD) and myxomatosis. Both diseases can be spread through direct contact, by insects and (in the case of VHD) by contaminated objects. This means that indoor rabbits are also vulnerable to both diseases. The risk of disease can be reduced by maintaining good hygiene and avoiding feeding fresh greens from areas where there are wild rabbits but this isnâ€™t always enough and your vet will recommend vaccinating every six months against myxomatosis and every twelve months against VHD. Vaccinations and other treatments are all important considerations and so for more information please speak to your vet before deciding to take on a rescued rabbit. Neutering While male and female pairs should be neutered to prevent new arrivals, spaying female rabbits is an important consideration for health reasons: 60% of does over 6 years old develop uterine and/or ovarian cancer. Please see your vet for further information. Companionship Rabbits are sociable animals and most are happiest in the company of their own kind. Although rabbits and guinea pigs are both social species, they should not be kept together. http://www.rspca.org.uk/allaboutanimals /pets/rabbits/company/rabbitsandguinea pigs
For more information on rabbit care please visit: http://www.rabbitwelfare.co.uk/ http://www.rabbitrehome.org.uk/
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grow vegan VEGAN LANDMARKS Landmark “Something that marks an important point or change, as in a person’s life or the development of knowledge. Also something marking the limits of a piece of land.” Longman Dictionary of Contemporary English
vegan diet is sometimes criticised for the supposed environmental impact of its reliance on imported foods. Whilst it’s true that vegans often eat fruit, nuts, vegetables, grains and pulses from distant lands, at least they eat these foods directly, rather than feeding them in huge quantities to animals and then eating the animals. And if a greater variety of vegan food were grown in the UK, vegans would be more than happy to give preference to British produce, rather than imports. The spring competition asked readers to name two crops which can be grown in the UK as alternatives to soya. Peas, lupins and hemp all grow well in our climate and, if widely adopted, could play a large part in our future diet, but unfortunately no-one came up with an answer. I hope the competition in this edition is more popular.
Growing some of your own food is exciting and rewarding for vegans everywhere, but this is not an option available to everyone. In this edition, we highlight some of the pioneers of commercial stockfree organic growing and their landmark farms. If you’re lucky enough to live in the vicinity of one of them, you can buy vegetables which are truly vegan. If you live a bit further away, why not treat yourself to a visit to one of this summer’s VON Open Days, meet the growers and get inspired. Iain Tolhurst, along with his business partner Lin, have held the organic symbol for over 30 years, thus making Tolhurst Organic Produce one of the longest running organic vegetable farms in England. The farm doesn’t only hold the Soil Association organic symbol but was the first to attain the Stockfree Organic symbol in 2004, and
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Grow Vegan Puzzler When was the first Stockfree Organic Symbol awarded and to whom?
Send your answer on a postcard to The Vegan Society (address on page 1) by 1 July 2011 All correct answers will be put into a draw and the winner will receive a bag of Fertile Fibre’s Vegro compost: organic, peat-free and completely vegetable in origin. Fertile Fibre is registered with The Vegan Society.
has had no grazing animals and no animal inputs to any part of the farm for the last 10 years. It’s hard to imagine a better apostle for stockfree organic growing than Iain Tolhurst, affectionately known as Tolly to the many people who have visited his Berkshire farm in recent years. Situated on the edge of the Chilterns, the farm produces around 120 tonnes of vegetables each year from 17 acres of fields, a 2-acre walled garden and 17,000 sq ft of tunnels and glasshouses. The vegetables are sold to around 400 local families through a box scheme. The holding is surrounded by a diverse range of habitats - river meadow, chalk downland, arable fields, pastoral fields with beech and oak woodland. Tolly’s farming methods are helping to preserve these habitats and to increase biodiversity, working with nature in a manner too often scorned by conventional farmers. Numerous hedges have been planted, beetle banks introduced, wild flowers abound and a healthy balance of predators makes spraying redundant.
A beacon of sustainability Tolly’s way of producing food is a beacon of sustainabililty in these dark times: the holding’s total carbon footprint comes to around 8 tonnes, which is the same as an average household in the UK. Growing food for local families on a site which it’s reckoned has been used for horticulture for a thousand years, Tolly is setting the standard for the next thousand years. Carefully planned rotations and extensive use of long-term and short-term green manures are the two planks of his cultivation method. If there were such a thing as the Green Manure Marketing Board (and who knows, maybe one day there will be), Tolly would definitely be their number one advocate. To maintain fertility, he uses over 20 different varieties, with particular emphasis on various clovers and lucerne, but reckons there are potentially thousands which could be brought into use. He employs a high seeding rate (2-3 times the usual) to ensure a dense cover. No high-tech sowing machines here: the seeds are broadcast by the time-honoured method of jam jars with holes in the lid. Actual food crops only occupy the land for 12-18 weeks of the year. Like a chorus line, relays of green manures work unstintingly all year round to prepare the ground for the vegetable stars who come on, show off for a little while and then disappear. Tolly has pioneered the technique of undersowing vegetable crops with green manures. The timing is crucial: too soon and they can swamp the crop, too late and the crop swamps them. Tolly’s farm is the antithesis of monoculture. Variety is everywhere you look: 20 different vegetable crops grown in the fields and 5060 in the garden, 20 different green manures and a huge range of flora and fauna: willow warblers, 4 species of owl, merlins, fieldfares, whitethroats, stag beetles, corn marigolds, orchids to name but a few. As climate change kicks in and discussion on how to feed the world proliferates, stockfree organic growing’s time has come. Tolhurst Organic Produce is ready to face the future with impunity. Find out more at www.tolhurstorganic.co.uk
New Stockfree Organic Symbol holders Oakcroft Organic Garden has an even longer history, having been organic since Mehr Fardoonji began growing vegetables there in 1962. About 2½ acres of the 4acre site form a market garden now managed by Tim Carey and Lloyd English who are the latest growers to be awarded the Stockfree Organic symbol. Tim and Lloyd were beneficiaries of VON’s bursary scheme when they studied at the Welsh College of Horticulture. Although the scale is smaller than Tolhurst, the aims and methods are similar. “The concept of a vegan-organic market garden by definition involves a happy coincidence of traditional methods and more recent innovations and growing techniques” says Tim. “We hope to help prove that collectively we don’t need to let go of any of our idealism to achieve practical, workable solutions to new challenges. Simple, healthy models of low-impact local food production are what will be needed as an appropriate response to impending conditions of post-industrial, post-peak oil agriculture; and of course we aim to demonstrate how food can be grown without reliance on by-products of slaughterhouses or the damaging synthetic fertilisers and biocides of conventional agriculture.” A feature of the garden is a greenhouse on rails which enables early crops to be started under cover and then ‘put out’ by moving the greenhouse. Long or short-stay volunteers who would like to learn more or lend a hand to this important venture are very welcome. Email Tim: firstname.lastname@example.org What does the Stockfree Organic symbol mean? The Stockfree Organic Standards regulate commercial growers on registered holdings and act as a guideline to other growers. These Standards attempt to be inclusive, to involve many growers and to transform systems of food production. For a registered holding to attain the Symbol, it is currently necessary to comply with the Standards and to be inspected by Soil Association Certification Ltd (SA Cert). To find out more, see www.veganorganic.net For a list of stockfree organic farms, see www.stockfreeorganic.net You can also watch a video of Tolly describing his growing methods.
VISIT A LANDMARK OPEN DAYS will be held at a number of farms, smallholdings and gardens during 2011.
n Sunday 31 July, 2.00-3.30pm, Fir Tree Community Growers, Pimbo Road, King’s Moss, St Helens
n Open to the public under the National Gardens Scheme on Sunday 22 May and Sunday 19 June 2-5pm, Holywell, Swanmore, Southampton
Jenny Hall and Keith Griggs of Climate Friendly Food invite you to an Open Day at their market garden. Refreshments provided.
A large private house and garden with a wide range of vegetables, fruit, herbs and flowers, greenhouses, orchard and woodland garden. Now in its ninth year using stockfree organic methods. Listen to Head Gardener Graham Cole on the audio feature on www.veganorganic.net Contact n Saturday 4 June, Glyndwr University, Wrexham Open Day primarily for prospective students to visit Northop Campus (formerly Welsh College of Horticulture). Transport available from Wrexham.
Also on Sunday 28 August and Sunday 25 September n Sunday 27 August, Avalach Centre for Plant Study, Drimlabarra Herb Farm, Kildonan, Isle of Arran (supported by VON) Keith & Maureen Roberts invite you to their open day.
Last, but not least, meet “the master”, affectionately known as Tolly.
For information about VON bursaries, contact n Sunday 19 June Rufford Farm, Hobbs lane, Beckley, Rye, East Sussex John & Denise Berry invite you to an open day at their stockfree organic arable farm and to meet members of the Hastings & Rye Bay Veg*ns. Refreshments provided
n Saturday 23 July, from 12 midday at Oakcroft Organic Gardens, Cross o’th’Hill, Malpas, Cheshire Tim Carey invites you for lunch and a tour of the market gardens
Also Meditation & Gardening Residential Retreats led by the venerable Amaranatho, a Buddhist monk who lives and works in the gardens Fri-Tues 20-24 May and 17-21 June.
n Monday 24 October, 1.00pm Tolhurst Organic Produce, Whitchurch-on-Thames, Pangbourne, Berkshire A beautiful time to visit and plenty to see, even this late in the season, with green manures, autumn & winter veg and polytunnels. See and hear Tolly on video at www.veganorganic.net Contact visit coordinator Graham Cole for further details
Please see www.veganorganic.net for updates and new additions to the list of Open Days.
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ANIMAL FREE SHOPPER The 9th edition of The Animal free Shopper is now available. You can buy it from our website shop: http://shop.vegansociety.com/ or by phoning 0121 523 1731.
Containing thousands of vegan products, listings of common animal derived products to watch out for as well as contact information for vegan related groups, the AFS has become a must-have for UK vegans. All this and still only ÂŁ4.99!
ight nights and blossom on the trees can only mean one thing Marathon Season is finally upon us and there’s no shortage of Vegan Runners keen to rise to the challenge. Some are aiming to prove themselves, and perhaps veganism, over the distance for the very first time, while others seek to improve on a previous time or experience the distance in a different town or city. Sunday, 3 April, saw the Sussex Beacon Marathon take place with Cherryl Sinclair choosing the event as her first marathon and Maria Hamilton using the day as a training run for the Comrades 56 miles at the end of May. On 10 April, Brighton hosts its second ever Marathon and four runners - Jane Gant, Kate Vervain, Sam Wilson and Paul Stimpson were all quick to get their names down for this sell-out event. Kate is running her first marathon and is raising funds for the Vegan Society while Sam is running for the National Cat Adoption Centre. Six members have been in training for one of the most well known dates on
the racing calendar, the London Marathon. But with a race so demanding even in training, outcomes can never be predicted and sadly, two to three members look set to withdraw from the event due to injury and training not going to plan. Still aiming to be on the start line on 17th April are Joe Harling, Alison Taylor-Reed, who is raising funds to care for a severely disabled cat, and Anna Finn. With more than a hundred marathons and ultras under her belt, Anna is no stranger to this and much more grueling distances. In January, she came home 5th lady in the two-day, Tring to Narthampton Ultra 90 race and 3rd lady overall in March’s two-day Grantham Canal Ultra. All of which hopefully points to Anna being able to show those vegan-diet skeptics just how it’s done in London. Meanwhile, after three consecutive years of rejection, James Millington has, at last, been offered a place in November’s uber-popular, New York Marathon and has begun training in earnest. The race will be James’ second marathon and he is especially looking forward to arriving a few days early and carbo-loading in the Big Apple.
But it’s not just on the longer distances that VR members set their sights – and at times excel! Also this season, Helen Fines came home first female in the 4M / 1800ft, Carding Mill Hill Race in Shropshire. Sid Delara came first in his age category (MV55) at the 5K Basingstoke Park Run. Keith Gilbert came second in the same category (MV55) at the 5K Whitstable Park Run and Peter Simpson came third in his age category (V50+) at the Milton Keynes 5K park run in both January and March. Also in March, David McKenzie became our first ever member to record an Indoor Track result for the 60 meters event at Grangemouth in Scotland. Away from competing, VRUK Publicity Officer Jon Bateson has been hard at work contacting running shoe manufacturers and sifting through responses with the aim of compiling an at-a-glance guide to vegan-friendly running shoes. Vegan Runners UK receives many questions on this topic and we’re pleased to announce that Jon’s guide and a great article on the subject are available for all to view on the Vegan Runners UK website. Our monthly London training sessions, held on a Sunday in a different London park, continue. All abilities are welcome and we always end the session with a social in a nearby veganfriendly café. Please check the website for details of the next one. Don’t forget, we welcome new members at all levels, from those just trying running for the first time to experienced professionals. So, if you’re vegan and are interested in running with some like-minded friends, do check us out at www.veganrunners.org.uk
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events Updated diaries and events information can be viewed at www.vegansociety.com This information has been provided by the event organisers.
Bristol Vegfest May 28 - 29 FREE to the public from 11am – 5.30pm both days. It then becomes a paid for event from 6pm - 11pm with headline bands and DJs. There is also an evening event on Friday May 27 6pm – 1am.
Vegan Camp Saturday 6th August to Saturday 20th August Vegan Camp is a well-deserved break for vegans, or anyone willing to be vegan during their stay, including many active campaigners, for two weeks, or for a day or two. The 31st consecutive camp is proposed to be held in Ashbourne, Derbyshire. All ages are welcome, many children attend. Campers will be welcome for any period of stay within the fortnight. www.vegancamp.co.uk
World Vegan Month The whole of November is World Vegan Month and it is an opportunity for vegans to celebrate and promote veganism by sharing food with friends, making a vegan exhibition in their local library, giving a talk to their local green group, organising a vegan food tasting event or information stall or giving a cookery demonstration.
13th London Vegan Festival Sunday 21 August 11am to 8pm, entry: £2 Kensington Town Hall, Hornton Street, London W8 (nearest underground - High Street Kensington).
Lincoln Veggie Fayre Saturday 12th November, 10am-4pm Trinity United Reformed Church Hall, Garmston Street, Lincoln, LN2 1HZ
The 13th London Vegan Festival will feature many stallholders, free nutrition information and an array of interesting talks and workshops. There will be something for everyone: children, adults, vegans and non-vegans alike. www.vegancampaigns.org.uk/festival
Sample vegan delights at Lincoln's fourth Free Food Fayre. There will be a variety of food to sample from leading vegetarian companies, as well as ideas for tasty dishes to try at home. Staff will be on hand to offer help and advice, as well as lots of free literature to take home. Organised by Lincoln Animal Friends and Vegan Lincs, with the support of Animal Aid and Veggies Catering Campaign.
There are over 100 stalls available plus slots for talks and demos, and all the food and produce at the event is 100% vegan. The event is preceded by VegfestUK Bristol Fringe Week, which starts on May 21 and sees a number of vegan related activities hosted in venues across Bristol during the day and through the evenings. www.bristol.vegfest.co.uk
The First Ever Vegan Blogger Conference 26-28 August Portland State University, Oregon, USA www.vidavegancon.com
n June 13th International Vegan Festival Saturday 4 to Sunday 12 June Hotel Elimar, Rincon de la Victoria, Malaga, Spain. Contact: www.ivu.org/veganfest/2011
n October Paris Vegan Day – 2011 1and 2 October http://www.parisveganday.fr/
The Vegan Society AGM Saturday 19 November Welsh college of Music and Drama, Cardiff More details nearer the time.
VEG 1 (£4.99 for three months’ adult supply) Specifically designed to benefit vegans of all ages in a safe and effective way. Taken daily, VEG 1 ensures adequate supplies of selenium, iodine, vitamin D, folic acid, vitamins B2, B6 and, of course, B12. Based on extensive research by Vegan Society health and nutrition spokesperson Stephen Walsh, author of Plant Based Nutrition and Health, the supplement is ideal for vegans of all ages. Available only from The Vegan Society
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vegan society local co THE VEGAN SOCIETY LOCAL CONTACTS Get in touch with vegans near you – for information, socialising, mutual support and more. Our Local Contacts will be glad to hear from you. Local Contacts are Vegan Society members who volunteer as ‘points of contact’ for vegans. Some Contacts run local groups, as listed here, many of which hold regular activities – please contact them to find out more. Veg*n = vegan and vegetarian. If emails and phone numbers are not convenient for you please write to us at the office and we can pass your message on. Please include an SAE.
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ontacts & groups
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listings PATRONS Freya Dinshah Maneka Gandhi Rebecca Hall Dr Michael Klaper Moby Gordon Newman Cor Nouws Wendy Turner-Webster Benjamin Zephaniah
COUNCIL Philip Bickley (Nutrition and Health Spokesperson) Catriona Gold Nicola Martin (Treasurer) Karen Morgan (Information Consultant) Graham Neale George Rodger (Chair and Information Consultant) Louise Wallis (Vice-Chair and Information Consultant)
STAFF PR/Media Officer Amanda Baker Office Manager / Finance Officer Blaine Cannon Head of Business Development George Gill Advocacy Officer Rebecca Henderson Information Officer Sammy Keetley Business Development Assistant (Trademark) Paul Philbrow Head of Information Services Rosamund Raha Information Officer Charley Roberts Information Assistant Zoe Smith
Once you’ve been a full member of the Vegan Society for six months, why not ask (email@example.com) about becoming a Local Contact? Local Contacts are not official representatives of the Vegan Society, and their levels of activity and knowledge vary according to individual circumstances.
Daniel Therkelsen Business Development Assistant (Sales and Membership) Mike Tomkins Chief Executive Officer Nigel Winter SPECIALIST ADVISORS Stephen Walsh (Nutrition and Health Spokesperson) Sandra Hood (Nutrition and Health Spokesperson)
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VEGANISM may be defined as a way of living which seeks to exclude, as far as possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose. In dietary terms it refers to the practice of dispensing with all animal produce — including meat, fish, poultry, eggs, animal milks, honey, and their derivatives. Abhorrence of the cruel practices inherent in an agricultural system based on the abuse of animals is probably the single most common reason for the adoption of veganism, but many people are drawn to it for health, ecological, resource, spiritual and other reasons. If you would like more information on veganism a free Information Pack is available from the Vegan Society. THE VEGAN SOCIETY was formed in England in November 1944 by a group of vegetarians who had recognised the ethical compromises implicit in lactovegetarianism (ie dairy dependent). Today, the Society continues to highlight the breaking of the strong maternal bond between the cow and her new-born calf within just four days; the dairy cow’s proneness to lameness and mastitis; her subjection to an intensive cycle of pregnancy and lactation; our unnatural and unhealthy taste for cows’ milk; and the deoxygenation of river water through contamination with cattle slurry. If you are already a vegan or vegan sympathiser, please support the Society and help increase its influence by joining. Increased membership means more resources to educate and inform.
classiFieDs (uK) HoliDays
Pyrenean mountain village in southern France. Enjoy our vegan B&B. Phone Karen or Matthew on 00 33 56166 9195 www.veganholidayfrance.com
Devon In July 2011 The Lodge will have been running for 10 years in Grenada offering a totally Vegan environment. The Owners, Mark and Mary, have been Vegan for 25 years and their aim is for fellow Vegans, and those who wish to experience a plantbased diet, to enjoy and feel safe that all on offer at The Lodge is completely Vegan. In celebration of this 10 year landmark Mark and Mary are offering 10% off all stays at The Lodge from 01 January 2011 until 30 June 2012. For more information www.thelodgegrenada.com
HampsHire NEW FOREST - The Barn Vegan Guest House. En Suite rooms, evening meals. Perfect for walking/cycling etc 023 8029 2531 or www.veggiebarn.net
Veggies, Vegans and Raw Foodies Welcome
Be pampered knowing you can safely eat everything on the menu; relax in beautiful
surroundings; benefit from a wide range of holistic treatments & therapies in our charming B&B retreat, Maison de Aurore, Pays de la Loire, France http://www.dawncampbellholistic
aDvertisements to Be suBmitteD By 8 august 2011 For inclusion in tHe autumn 2011 issue oF tHe vegan contact: aDvertising@vegansociety.com 0121 523 1733
Tuscany - Smallholding nr Volterra and thermal springs. Animal friendly available short or long stays; potential for Vegan community. Write: Franca Rossi, Strada Canile Castellucci 91, Loc. Villa, 56048 Volterra
Donald Watson House 21 Hylton Street Hockley Birmingham B18 6HJ
Tel: 0845 45 88244 Fax: 0121 523 1749 firstname.lastname@example.org www.vegansociety.com
tHe vegan Discount carD
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classiFieDs internet services
Divine Frog Web Services. Vegan standards compliant website design, development, implementation, maintenance, email, domain name registration, hosting and eco-hosting. FREE website health check for your current site. Please contact Ian - tel: 07981 057697 email: email@example.com. www.divinefrog.co.uk the professional choice.
WILL POWER Vegans have it.
OVERSEAS VEGAN FOOD IMPORTER WANTED A frozen vegan/vegetarian food manufacturer in Taiwan is looking for qualified importer to sell the products around the world. If you are interested in becoming one of them, please drop an e-mail to: firstname.lastname@example.org Contact person: Lydia Guo
Touch your tongue
We rely on will power even though we’ve been doing it for over 60 years. Leaving a charity a donation in your will is an excellent way to continue to provide support. You will be helping to secure our future - for people, animals and the environment. We are an educational charity and since 1944 have promoted a healthful, compassionate lifestyle, encouraging the growth of veganism worldwide. It is only with the help of people like you that we can continue to succeed. Please phone 0845 45 88244 (local rate) and request our free will and legacy pack. It’s that easy.
Touch to the world
Thank you for all your help The Vegan Society
FOREVER HEALTH Vegan Ham is a 100% vegan product.
The Vegan Society trademark is the authentic international standard for vegan products. CONDITIONS OF ACCEPTANCE: Advertisements are accepted subject to their satisfying the condition that the products advertised are entirely free from ingredients derived from animals; that neither products nor ingredients have been tested on animals; and that the content of such ads does not promote, or appear to promote, the use of non-vegan commodities. Books, records, tapes, etc. mentioned in advertisements should not contain any material contrary to vegan principles. Advertisements may be accepted from catering establishments that are not run on exclusively vegan lines, provided that vegan meals are available and that the wording of such ads reflects this.
CONTACT Tel: +30 269.309.1104 Fax: +30 269.309.1104 Mail: email@example.com Web: www.santorwines.gr Address: P. Dimitropoulos, Sanatameri Olenia | 25 200
This card entitles the bearer to discounts at a range of outlets, restaurants and hotels. A full list of discounts is available from The Vegan Society.
Discount carD THE VEGAN VALID FROM
MAY 2011 UNTIL
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Our logo provides an easy and trusted way to promote your cruelty-free goods and services to the growing number of vegans in the UK and worldwide. Trademark holders benefit from instant recognition, promotion in The Vegan magazine, discounted advertising rates, and a listing on the Vegan Society website. It’s good for you, good for the Vegan Society, and good for vegans. For more information on the trademark, contact George Gill on (0121) 5231733 or email firstname.lastname@example.org You can also read about the trademark on our website at www.vegansociety.com
THE VEGAN PASSPORT The Vegan Passport is available from The Vegan Society for just £4.99. It is a pocket-sized book, with a simple message explaining what vegans do and don't eat, and why in seventy-three different languages.
I wish to become a member and support the work of the Vegan Society.
MEMBERSHIP / RENEWAL
I wish to renew my membership. Membership No. (if known)...................................................................... Name:................................................................................Address:.......................................................................................... Postcode:........................................Tel:..........................................................Email:.................................................................. Date of Birth: (for security purposes)........../.........../..........Occupation:..................................................................................... Please tick this box if you adhere to a vegan diet. This entitles you to voting rights in the Society’s elections if aged 18+. Please treat my membership subscription as Gift Aid. I have paid UK income or capital gains tax equal to the amount the Society reclaims. My income is less than £8000 per year and I qualify for the low income discount of 33%.*
A copy of the Society’s rules (Memo & Articles of Association) can be viewed on our website or at our office. Alternatively you may buy
I wish to enrol other members of my household for an additional £7 each.**
a copy for £5.
Please give full names of additional members and specify if dietary vegan and / or under 18. (If more than four additional members please attach separate sheet.)
Membership Individual £21 * Low-income £14 ** Add £7 per additional household member Under 18 years old £7 Memo & Articles of Association £5 Overseas: Europe +£5 / Rest of World +£7 Payment may be made by credit card, sterling International money order or sterling cheque drawn on a British bank.
How to pay Cheque / PO payable to The Vegan Society Credit / Debit card (enter details below) Direct Debit (phone for details) Website: www.vegansociety.com Please debit my Visa / Mastercard Access / Visa Delta / Connect / Switch Solo card number
ccccccccccccccccccc Name on card:.........................................................................Signature:.................................................................. Today’s date........./........./.......Start date:......../........Expiry date......../........Switch Issue No.:.....................
The Vegan l Summer 2011
crossword Kate Sweeney & Vega
QuicK crossWorD set by Kate Sweeney
Across 1 3 8 9 10 12 16 18 19 20 21 22
Crushed (potato) (6) Sharp part of a knife (5) Hybrid between a grapefruit and a mandarin orange (7) Midday meal (5) Grated potato (5) One bays for this legume (Anag.) (3,4) Seasoned with the spices of 17 Down, for example (7) Metric unit of capacity (5) Covered the inside - of a baking tin, perhaps (5) Crocus with orange stigmas (7) Piece of asparagus (5) Tight cluster of flower buds of e.g. broccoli (6)
Down 1 2 4 5 6 7 11 13 14 15 17
Ripe (6) _ _ _ _ _ _ _ primrose oil (7) Water ice on a small wooden stick (5) Crockery items, table ware (6,3) Thick white pungent root used for seasoning (11) Lump, large peice (5) Pea with rounded edible pods (9) Croquette of mashed chick peas (7) Treat with hot water (5) Monkey nut (6) Spices are used in this countryâ€™s cuisine (5)
cryptic crossWorD set by Vega
Please se nd it solu tion e-mail to the addres s (by post or s on page along wit 1) h your na me and po address by stal 2011. The winne r of the quick cros will win sword the Skinny Everyday Bitch Ulti mate Cookbook by Kim Barn and the w ou inner of the crypti in crosswor d will win c Reduction Appetite by Isa Ch for andra Mos kowitz
Across 1 Truthful, but gets three points in stolen property case (6) 3 Vulcan scientist swaps penny for metre and makes loose clothing (5) 8,15 Sour dark fruit popular in Bakewell, or Scottish lake containing the Spanish in pleasant surroundings (7,6) 9 Rupee blended into paste (tomato or garlic perhaps) (5) 10 Let back into pub in urban sprawl (5) 12 Ephemeral dreams of Ireland featuring green jewel (7) 16 Revolutionary primate first needs to reduce value of material goods (7) 18 Planetâ€™s heart broken (5) 19 Indulge, we hear, pied bamboo eater (5) 20 Model ritual humiliation in name only (7) 21 Restless interviewing three Chinese highland yaks initially (5) 22 Informer yields first description of famous Dallas knoll (6)
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Solutions to the Spring 2011 crosswords (quick: left / Cryptic: right) Winner of the quick crossword: Barbara Smith Winner of the cryptic crossword: Jacqueline Baillie
Down 1 2 4 5 6 7 11 13 14 15 17
Buzz over rising total in Middle East, a dip? (6) Splash out: spend pot loads unnecessarily risking gratuitously extravagant starters (7) Man keeps quiet for symbolic Canadian syrup maker (5) Spicy herb carried on outrageously (9) 7 fruit from Italian river my Cockney elderly relative consumed (11) Scruffy bishopric disheartened day (5) Squash objection about articulating point (9) Jet core disrupted - use this seat to escape! (7) Ambit of policeman in home counties (5) See 8 Across Fruit content of grape achieves wonders (5)