The Vegan Autumn 2014

The Vegan Autumn 2014

The Vegan Society magazine

VOLUNTEERS’ WEEK Recognising the people who make it happen

A VEGAN FUTURE What will your legacy be?

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Editor's Letter & Contents

Editor’s Letter

I

n the last few months since the launch of our new charity branding, we have achieved some fairly big milestones (see Achievements, page 3). This issue, we recognise and celebrate all of the people who helped to make it happen: our volunteers.

Every year, hundreds of Vegan Society volunteers give up a phenomenal amount of time and effort to support our work.

The Volunteer of the Year awards (page 24) are our way of saying thank you.

Also in this issue, you’ll find recipes for Eating Seasonally on pages 16-20, with top tips from London chef Michael Harrison – including a very useful recipe for preserving my favourite autumn fruit... raspberries!

We are making far more of a difference than most of us realise. We need all the support we can get if we are to overcome the obstacles that are in our way of making veganism mainstream.

Volunteering with The Vegan Society can be a great way of meeting new people and gaining new skills. No matter what experience you have or where you live – if you have a passion for veganism, we'd love to hear from you.

Email volunteer@vegansociety.com.

Individually, we are one drop of water. Together, we are an ocean.

Anna

Contents 02

From the CEO

03

Achievements

08

Campaigns

10

A vegan future

13

Events

14

Recipes

19

Nutrition

20

From the Chair

22

Volunteers

26

Shoparound

32

Letters

08

A message from the CEO, Jasmijn de Boo

Essential updates on our recent news

Giving vegans a voice in the EU

What would a vegan world look like to you?

10

Upcoming events in the UK and overseas

Top tips for eating seasonally

How you can plan a healthy vegan diet

Ian Liddle on working together

14

Get the latest from our active vegans

Products newly registered with our TM

Have your say! editor@vegansociety.com Autumn 2014 | The Vegan 1

From the CEO

Editor Anna Thorley Art Director Lia Cumming

From the CEO Volunteers make it all possible

Contributors Elena Orde, Christopher Evans, Michael Harrison, Ian Liddle

V

olunteers support our operations substantially. As part of our 70th anniversary preparations, I have been exploring our archives to draw inspiration for the future of The Vegan Society. I came across an interview recorded in 2002 by trustee George Rodger with one of our founding members, Donald Watson. At one point, they discuss how all the early work of the society was done by volunteers.

I would like to share this important quote from the interview with you because it is still relevant today.

Print kingsdown.uk.com Submissions We welcome articles on a range of topics relating to veganism, as well as photographs, images, and illustrations.

Please email editor@vegansociety.com for more information.

Staff Chief Executive Officer Jasmijn de Boo Head of Communications, Public Policy & Research Ruth Semple Head of Business Development George Gill Finance & Resources Manager Heather Graham Communications Manager Peter Smith Senior Advocacy & Policy Officer Amanda Baker Fundraising Officer Laura Croudace Volunteer Development & Grants Co-ordinator Alex Douglas Sales & Merchandise Officer Spencer Harris Business Development Officer Sarah Hoyle Freelance PR Manager Jenny Liddle Business Development Assistant Alix Meek Administration & Finance Officer Allan Oakes Supporter Services & Events Co-ordinator Jessica Payne Business Development Officer Paul Philbrow Business Development Officer Grace Shuck Business Development Assistant Abigail Stevens Communications & Campaigns Officer Anna Thorley Council Ian Liddle (Chair) Paul Crouch (Vice Chair) Menna Jones (Treasurer) Alex Kapila George Rodger The views expressed in The Vegan do not necessarily reflect those of the Editor or of The Vegan Society Council. Nothing printed should be construed to be The Vegan Society's policy unless so stated.

The society accepts no liability for any matter in the magazine. The acceptance of advertisements (including inserts) does not imply endorsement.

2 The Vegan | Autumn 2014

“In a way everyone whom the society has ever paid to do the office work, to answer all the thousands of enquiries that a growing movement receives, all those people have necessarily been underpaid, so that, when their so-called salaries have been used, to pay their basic expenses, in a way they've all been volunteers. Even our Chief Executive is on a wage at the very bottom of anything else that is paid in the commercial sector. Because we can afford nothing more.

And we're enormously grateful to these people, because heaven knows what would happen if they all packed it in. So, my own opinion must be to say a big thank you. May there always be people who apply for vacancies in the office, who are willing to make this sacrifice, even for a brief period of their careers. We're all indebted to them."

Wages at The Vegan Society are below market level by a long way. Most staff members also volunteer their time, with some working up to 60 hours a week.

Trustees volunteer a day a week or more. Thank you to all the wonderful volunteers out there, making a difference in your community and, of course, making a big difference to non-human animals.

Updates At the end of June, we welcomed Jessica Payne to the society as Supporter Services and Events Coordinator. As part of the communications team, she looks forward to hearing from members and supporters, and she will keep you up-todate with the latest news. Spencer Harris, who until recently was your point of contact for membership enquiries, is now focussing on sales and merchandise, at a time when Veg 1 continues to grow in popularity across Europe. Abigail Stevens joined us in July to help the trademark team, which now counts six members of staff.

Due to personal commitments, trustee and Treasurer, Nicola Martin, stood down at the end of June. Council would like to thank her for three years of dedication to The Vegan Society. Menna Jones is now Treasurer.

Donald Watson House 21 Hylton Street Birmingham B18 6HJ UK

t 0845 45 88244 f 0121 523 1730 info@vegansociety.com www.vegansociety.com

© The Vegan Society Registered Charity no.279228 Company Reg. no.1468880

Printed on recycled paper

Achievements

Achievements Keep up-to-date on what’s been happening with essential updates from Vegan Society staff

The team has been hard at work at Vegan Society HQ with many events taking place over the summer. With the biggest Vegan Pavilion to date, the Business Development team made a lasting impression at the Natural and Organic Products Europe Show (pictured). Here's a quick summary of our recent achievements.

Autumn 2014 | The Vegan 3

A resounding “yes”

Business Development Officers Grace Shuck (left) and Sarah Hoyle at the NOPE Show

Vegan products on the rise When we launched our vegan pavilion at the Natural and Organic Products Europe (NOPE) show in 2012, we had 40 trademark holders exhibiting with us. This year saw close to 70 new and existing clients working side by side with our trademark team to promote great vegan products at NOPE’s biggest show to date. The number of products now registered with the Vegan Trademark is 16,000, and this figure is rising all the time. With demand for vegan products increasing, companies and manufacturers around the world cannot afford to ignore the vegan sector.

Congratulations to the Business Development team for creating such a buzz for vegan products.

For more information, go to vegansociety.com/your-business.

Celebrating volunteers Volunteers’ Week was an incredible week of activity across the country with hundreds of different charities all promoting and celebrating the work of their loyal volunteers. We had a great week showcasing the volunteer roles at The Vegan Society, focusing on a different volunteer each day. We also held a volunteer party at the office which all Vegan Society volunteers were invited to. We gave out certificates and a great evening was had by all. To all of our incredible volunteers, we say a big thank you! You are an invaluable system of support, and without you we wouldn’t be able to do the important work that we do. Have you been thinking about volunteering with us for a while? Email Alex Douglas, Volunteer Development Co-ordinator, to get started: volunteer@vegansociety.com.

4 The Vegan | Autumn 2014

In June, the society put forward an important proposal for resolution: to waive, once only, the requirements in Article 9 of our Articles of Association stipulating the holding of an AGM every calendar year and no later than 15 months after the previous AGM; and to hold the society’s next AGM in 2015 in order to allow for a financial year-end change from 30th June to 31st December (extending the current financial year to 18 months). The last few months of the year are always very busy for The Vegan Society and include World Vegan Month in November.

It makes the most sense to ring-fence our busier months to focus on promoting veganism, and use our quieter months to focus on accounts and administration. Proxy forms were sent to all members with the summer issue of The Vegan, and we held an Extraordinary General Meeting (EGM) in Birmingham. A staggering 679 of you voted in total, and the result was 99.5% in favour of the proposal. If you voted, thank you. You have made a big difference. Details of our next AGM will be printed in an upcoming issue of the magazine.

Back to our roots In celebration and recognition of our 70th anniversary, The Vegan Society has appointed a Researcher in Residence to investigate our archives and produce a short, thematic history of the society. Samantha Calvert has been trawling through journals, magazines, and other papers dating back several decades. We hope to publish the story of The Vegan Society as an e-book next year. To assist with her research, Samantha has been making contact with academics, influential vegans based both in the UK and abroad, as well as older vegans who remember the society in its early years. Sam would be pleased to hear from anyone with archive material such as old minutes or correspondence from the early days of the society, as well as photographs or films which feature the premises of the society in Oxford and St Leonard’s. She would also like to hear from people with memories of wartime veganism.

Contact media@vegansociety.com or write to us at Donald Watson House, 21 Hylton Street, Birmingham, B18 6HJ.

Achievements Hidden Histories calls answered In the spring and summer issues of The Vegan magazine, we asked members over the age of 70 to get in touch with us for a new project, named Hidden Histories. Campaigns Officer, Anna Thorley, was delighted to hear from members from all walks of life. Thank you for taking the time to write and send in your unique stories of why you decided to go vegan, and what it has been like for you over the years. Our communications team will be working on pulling these together over the next few months so that we can raise the profile of veganism in the media and encourage others to make the transition.

It’s not too late! If you are vegan and 70 years of age or older, and would like to offer your story to the project, please get in touch with our team either by email or post. Email media@vegansociety.com or write to us at Donald Watson House, 21 Hylton Street, Birmingham, B18 6HJ.

Happy Birthday Donald Watson Join us in honouring and remembering one of the greatest people that ever lived and raise your glass to celebrate Donald Watson’s birthday.

Donald Watson, who founded The Vegan Society in 1944, was born on the 2nd of September 1910.

He would have been 104 years old this year.

Leaps forward for trademark With thanks to our contacts at Lovechock, The Vegan Society were able to gain free entry to the Nuremberg Exhibition Centre in Germany earlier this year for the prestigious Biofach event, one of the world’s leading trade fairs for organic food.

Exchanging business cards, meeting with existing trademark customers, giving out press packs and tote bags, and picking up information relevant for the Vegan Trademark was all in a day’s work for Grace Shuck from the Business Development team. The trademark has taken huge leaps forward this year, and bridges have been built which will enable us to work with manufacturers, companies, and retailers, to improve the range and quality of vegan options available everywhere.

You can help by sending a polite email or letter to a company whose product you’ve bought recently – or whose product you didn’t buy because you couldn’t tell if it was vegan or not.

Ask the company if that product is suitable for vegans, and if they would consider registering it with The Vegan Society’s Vegan Trademark.

By doing so, the company will open up a world of opportunities for better business: it’s the job of our Business Development department to promote great vegan products. Ask them to get in touch with us: trademark@vegansociety.com.

Does The Vegan get your vote?

If you have been enjoying your subscription to The Vegan magazine, please vote in this year's Vegfest awards 2014. We’re honoured and delighted that The Vegan magazine has been nominated for the Best Publication award. The awards are a great opportunity to support the people working hard behind-the-scenes to make vegan living easy and fun for everyone.

Go to london.vegfest.co.uk/vote to vote for your favourite nominees in each of the 14 categories.

Voting closes on the 15th of September and results will be announced at the awards ceremony at VegfestUK London on the 27th of September.

Autumn 2014 | The Vegan 5

‘Love Vegan’ sets the benchmark

IKEA seek Vegan Society advice

Since its launch in April, the Love Vegan campaign has sent ripples worldwide, attracting a lot of interest in particular from our target audiences of vegetarians and meat reducers, but also from companies and manufacturers of vegan products, members of The Vegan Society, and the wider vegan community. The aims of the campaign are to challenge a range of perceptions about vegan products and introduce new audiences to them through a targeted digital marketing campaign.

Making vegan living easier will help more people to consider going vegan; our vegan pledge scheme has shown that a large number of people remain vegan after trying it for a week or a month.

The Vegan Society is in a great position to show how various aspects of a vegan lifestyle can be adopted by anyone wanting to make a difference, taking the first step on their vegan journey. These positive messages have been translated into three different languages, and shared widely both in the UK and internationally. Viewed by many as the campaign to put veganism firmly on the map, Love Vegan is a great example of how an incremental approach to the abolition of animal use can be successful in creating social change.

Critics of the campaign are concerned that the slogan could be open to misinterpretation, especially if partially quoted or quoted out of context. However, membership has taken a sharp rise and our online reach has never been greater.

A blog about the campaign by CEO, Jasmijn de Boo, made it to the front page of the Huffington Post. The Vegan Society has never had this level of recognition before. We are setting our own benchmark in redefining how veganism is perceived: fun, easy, and completely normal. We anticipate The Vegan Society's influence in wider circles to grow. To find out more about the Love Vegan campaign, visit our website (vegansociety.com/whats-new).

In June, Head of Communications, Ruth Semple, attended an invitation-only conference hosted by IKEA on the future of food. It was an intense three days, and Ruth was the only person representing veganism in attendance. Impressed by the society’s evidence-based approach, the other participants began to look favourably on the idea of plant-based food, even trying a vegan-friendly dinner, which Ruth cooked up for some of the other delegates. The conference culminated in the biggest supplier of meatballs to IKEA approaching Ruth to seek The Vegan Society’s help introducing vegan products into their range.

IKEA are setting up a sustainability advisory board and are keen for us to be a part of it – all down to Ruth’s first-class negotiation and influencing skills.

Kiss Vegan

You don’t have to be vegan to love vegan lipstick.

Look out for the Vegan Trademark vegansociety.com

6 The Vegan | Autumn 2014

Getting veganism on the radar Over the past few months, Freelance PR Manager Jenny Liddle has been working hard to build stronger relationships with journalists and secure positive coverage for The Vegan Society in the mainstream media. With so many positive news stories to shout about, Jenny has had no problem achieving a quick pace and large volume of coverage. As well as favourable attention in print (Vegetarian Living and Wie Geht's?), a number of news articles and opinion pieces about The Vegan Society have been placed online, including Natural Products and New Scientist. From an interview with Vegan Society Ambassador and Emmerdale star, Roxy Shahidi, which appeared in Bodyfit to a case study about the Love Vegan campaign in Natural Grocery Buyer, our media and PR work ensures that the word ‘vegan’ is kept firmly on journalists’ radars. Combined, these messages go a long way to engaging new audiences and driving our aims forward in the UK and abroad. For media enquiries, contact media@vegansociety.com.

the future is

Campaigns

EU Elections Europe has a new Parliament

I

n May 2014, candidates to be Members of the European Parliament (MEPs) tried to win Europe’s votes. Your Senior Policy Officer Amanda Baker teamed up with star volunteer Debbie Latham to quiz leading MEP hopefuls in the UK. We asked about their policies on animal protection, on earth care, and on human rights.

Giving vegans a voice Your CEO, Jasmijn de Boo, set the policy agenda with a questionnaire testing candidates’ commitments to humans, non-humans, and our planet.

MEPs have power to influence a range of issues important to vegans, such as: Food labelling The Vegan Society wants to see all food clearly and accurately labelled showing when it is not suitable for vegans.

Nutrition in schools The Vegan Society wants non-sweetened, fortified plant milks included in Europe’s food subsidy scheme for schools.

Crop farming The Vegan Society wants subsidies for farmers moving away from animal farming towards sustainable crop farming.

Vegan Society online hustings We started off by asking candidate MEPs: "We all teach our children that it is wrong to harm animals. What steps will you take to end harm to animals, if you are elected to serve as a Member of the European Parliament in 2014?"

We heard back from MEP hopefuls in all 12 UK regions, from over a dozen political parties.

Those who replied were broadly supportive in the areas of human rights, sustainable farming, and compassion for animal welfare.

8 The Vegan | Autumn 2014

The Animal Welfare Party has specific policies of interest to vegans, such as: • Raising the moral and legal status of all animals • Promoting healthy, plant-based lifestyle initiatives through public health and education campaigns • Re-directing EU subsidies (currently averaging €50 billion per year) away from fisheries and livestock farming towards plant-based agriculture • Phasing out animal experimentation with binding targets for reduction, combined with funding plus real support for alternatives.

The Green Party of England and Wales, the Green Party in Northern Ireland and the Scottish Green Party have some shared manifestos.

Commitments of interest to vegans include: • Encourage the reduction in consumption of meat, dairy and other animal products; with promotion and education around alternative diets, recognising that animal-free diets can be devised and followed for every life stage • Support the introduction of an animal welfare framework law, covering all categories of animal that are subject to some form of human control – including companion animals, exotic pets, farmed animals and captive wild animals – which will demonstrate that the EU is serious about animal protection • Support for legal and political moves to provide ever-increasing standards of well-being for all sentient beings

Take action!

Keep the ball rolling by writing to your MEPs and sending a copy to Amanda Baker, Senior Policy Officer at The Vegan Society (policy@ vegansociety.com). Remind your MEPs that plantbased solutions are inclusive, good for people, the planet, and non-human animals. For a full list of parties and candidates, go to europarl.org.uk.

In your letter, you might like to follow up on one of the following topics:

Human rights Have you or has someone you know experienced discrimination as a vegan? The Charter of Fundamental Rights of the European Union gives us the rights to live vegan, and raise vegan families, free from discrimination.

ASK YOUR MEPs! “How are you upholding human rights for vegan living (e.g. for vegan children in schools, and for vegan patients in hospitals)?”

Plant-centred diets Eating at least seven portions of vegetables and fruit cuts early death by 40%.

ASK YOUR MEPs! “What are you doing to increase plant-centred eating and vegetable protein for sustainable public health?”

Climate-friendly farming Moving away from animal farming to diverse crop farming can significantly cut EU greenhouse gas emissions.

ASK YOUR MEPs! “How are you supporting EU farmers who want to move away from animal farming towards sustainable crop farming?”

Food security Accessible and nutritious plant-based food supports food security for European and global citizens.

ASK YOUR MEPs! “How are you getting the most from crop farming and plant-based diets for those who need help the most?”

Non-human animals in testing Testing on non-human animals frequently fails to predict the actual effects on humans.

ASK YOUR MEPs! “What are you doing to improve the quality of testing, science and education, by replacing non-human animals in testing with the wide range of proven effective alternatives?”

Non-human animals in entertainment Animals suffer needlessly even in so-called ‘good’ zoos, circuses, and race-tracks.

ASK YOUR MEPs! “Will you vote for ending the use of animals in entertainment, and their safe retirement?”

Common Agricultural Policy (CAP) The CAP rewards environmentally sustainable crop farming that feeds people, supporting farmers who wish to move away from farming animals.

ASK YOUR MEPs! “Will you use the CAP to reward sustainable crop farming?”

EU bee populations There is great concern across Europe about the collapse of bee populations linked to the use of neonicotinoids.

ASK YOUR MEPs! “Will you strengthen bans on neonicotinoids in order to restore EU bee populations?”

Contact your MEPs today!

For more information, go to europarl.europa.eu/meps/en/search.html or, if you’re in the UK, you can also use this website: writetothem.com. Don’t forget to send a copy of your letter to your Senior Policy Officer, Amanda Baker, by email to policy@vegansociety.com, or by post to Donald Watson House, 21 Hylton Street, Birmingham, B18 6HJ, UK.

Fundraising

10  The Vegan | Autumn 2014

Fundraising

A vegan future

D

o you dream of a world where all meals are based around plants? A world where animals live completely free from exploitation by humans? A world where factory farming is something future generations can only read about in historical archives? You know in your heart that veganism is so much more than a ‘choice’ – it’s the future.

Your gift to us

Legacies left to The Vegan Society are individual investments in this future – the building blocks from which we can create real, lasting change.

Here’s why one of our dedicated supporters, Billy Russell, chose to remember The Vegan Society in his Will:

Sharing your vision

“I spend a lot of time dreaming of a better future.

A vegan society would solve all the earth’s major problems – everybody living in harmony, helping one another, with no wars, no violence, and no starvation. I share The Vegan Society’s vision of a world that is totally vegan, and as I am getting on in years now, it’s time for me to focus on bringing my dreams into reality. But who can I trust with my legacy? The Vegan Society had to be my first choice. I contacted the society and after a meeting at their headquarters in Birmingham, where I was met by Laura Croudace, I felt inspired that the organisation would continue to implement my dream of educating people about veganism. Laura assured me that my legacy will make a real difference; they share my core values.

I can’t change the whole world myself, but I can create a vegan corner of it, and make sure that it remains true to my vegan principles after I’m gone.” – Billy Russell, Life Member of The Vegan Society

What would a vegan world look like to you? How would you describe it? Share your vision with our team and we’ll publish the one that touches our hearts the most in the next issue of The Vegan magazine. You can either write a few sentences, a short story, a poem – or even paint a picture.

Send it by email to editor@vegansociety.com or write to us at Donald Watson House, 21 Hylton Street, Birmingham, B18 6HJ.

Close to your heart If like us, you strive for a vegan world, please consider remembering us in your Will. Together, we can make our vision a reality. With your legacy, we can inspire thousands more people to go vegan, and provide vital support for vegans who need our help, such as children in schools, elderly people in care homes, patients in hospital, and families expecting children. Legacy money funds our education and advocacy work, with particular focus on showing that veganism is a protected belief under human rights legislation.

We’ve also reached over 15,000 people with our Vegan Pledge scheme, which supports people trying veganism for the first time.

For small charities like The Vegan Society, legacies are so important. Up to a quarter of our work is only possible because of past legacy gifts.

They offer security for long-term planning and they enable us to continue our educational work that began decades ago.

Your generosity helps us continue to work towards our vision of a world in which humans do not exploit other animals. We thank you for any donation that you are able to give.

For more information about leaving a gift to The Vegan Society in your Will, your dedicated Fundraising Officer, Laura, would be more than happy to help. Call her 0121 523 1739 or email legacy@vegansociety.com.

Autumn 2014 | The Vegan 11

With special thanks to some of our Trademark holders www.GreenPowder.co.uk

Green P wder

Perfecting the blend of science & nature

Discover a Rare Breed

12  The Vegan | Autumn 2014

Events Don’t miss these upcoming events on the vegan calendar in the UK and globally Worcester Cruelty Free Summer Fair 6th September, 10.30am – 4pm Worcester Guildhall, High Street, Worcester, WR1 2EY facebook.com/WorcesterVegansVeggies International Animal Rights Conference 2014 11th – 14th September Kulturfabrik, Esch, Luxembourg ar-conference.com Northern Vegan Festival, Blackpool 13th September, 11am – 6pm Empress Ballroom, Winter Gardens, 97 Church Street, Blackpool FY1 1HU northernveganfestival.com London Vegfest 27th – 28 September, 11am – 6pm Held at Kensington Olympia West Halls, Hammersmith Road, Kensington, London W14 8UX london.vegfest.co.uk 42nd IVU World Vegfest 29th September - 8th October 2014 Accra, Ghana vegghana.org Live a Better Life Fair, Edinburgh 4th October, 10am – 4pm Edinburgh Corn Exchange, 11 Newmarket Road, Edinburgh EH14 1RJ labl.org.uk/LABL_Fair_Edinburgh.html West Midlands Vegan Festival 25th October, 10am – 6pm Wolves Civic Hall, North St, Wolverhampton, WV1 1RQ veganmidlands.org.uk/festival/home.html North East Vegan Festival, Sunderland 2nd November, 10am – 6pm Stadium of Light, Millenium Way, Sunderland, SR5 1SU northeastveganfestival.co.uk Animal Aid South West Christmas Without Cruelty Festival 2014 22nd November Corn Exchange, Market Street, Exeter EX1 1BW animalaid.org.uk Animal Aid's Christmas Fayre 2014 7th December Kensington Town Hall, Hornton Street, London W8 7NX animalaid.org.uk Tell us about your event! If you’re organising a vegan event in the coming months, we want to hear about it.

Email volunteer@vegansociety.com.

Autumn 2014 | The Vegan 13

Recipes

Eating Seasonally Autumn is the perfect time of year for a vegan feast. Michael Harrison shares his top tips for eating seasonally and preserving your favourite vegetables and fruit to enjoy all year round.

Listen to your taste buds

Store it for later

Have you ever bought grapes in January? They’ve come from irrigated fields over a thousand miles away. They’re pale, overly firm and have a watery taste. They’re also really expensive. Do your taste buds and your pocket a favour, and buy them when they are in season. Eating seasonally, your food won’t have travelled as far as foreign imports. It also means that it was picked more recently, and is therefore significantly fresher and richer in nutrients. Food bought in season is grown in the way nature intended. Quite simply, it tastes better, and is better for you.

Winter is around the corner. Britain’s full larders will soon show empty cupboards eerily swinging in the icy wind. The outlook is bleak; British winters are tough on vegans. Throw in a gluten intolerance and, come January, there’s not much to work with.

Sustainable vegan diets From coconut milk to tofu, exotic fruits and foreign pulses – a lot of things vegans eat come from far overseas. Clearly there is quite a carbon footprint associated with all of these imports. Nothing compared to the meat, egg, and dairy farming industries, but after asking around it seems to me that a lot of vegans don’t really pay attention to the seasons and just what Britain has to offer in the way of fruit and vegetables. For me, being vegan is about being sustainable, and that’s why I choose organic products that are in season whenever I can.

Time to stock up Autumn is the best time of year for vegans. The harvest of nature’s bounty extends across the board: potatoes, root vegetables, brassica, fungi, fruits and berries, nuts, herbs, leaves and cereals. Britain’s larder is stocked fit to burst, its shelves overflowing with colourful and delicious delights!

Mystical, oddly shaped mushrooms are in my fridge at this time of year – not aubergines from Egypt. When we grow some of the best raspberries and blackberries in the world right here in the UK, there’s just no excuse for buying mangoes and pineapples. So, stock your cupboards and fridges full of British, autumnal, organic fruit and vegetables, while you can. Look out for beetroot, kale, pears, mushrooms, carrots, apples, lettuce, potatoes, squashes, blackberries, marrow, leeks, tomatoes, plums, watercress, rocket, elderberries, damsons, pumpkin, and many more vegetables and fruit available to buy from your local shop or through an organic vegetable box scheme.

14 The Vegan | Autumn 2014

I used to successfully run a hyper-seasonal restaurant that only used products from within the UK currently in season and in sustainable supply. How did I do it? I planned carefully. I drew on my stocks of preserved fruit, vegetables, and grains that I had saved from the autumn to add colour, flavour, and diversity to my dishes. Pickled grapes from the September harvest, fermented cabbages picked in November, and the best of the summer’s fruits preserved as roll-ups. After all, this is what people did long before supermarkets. Here are two of my favourite recipes: raspberry roll-ups and pickled grapes.

Raspberry Roll-Up Ingredients 500g raspberries 100ml water Caster sugar or lemon juice as needed

Directions Rinse the raspberries and taste one for tartness. Put the raspberries in a saucepan with the water and gently boil for 15 -20 minutes. Take the pan off the heat and allow it to cool for 5 minutes. The fruit should be totally cooked to a mashable consistency (if not cook for another 5 minutes).

Add sugar or lemon juice as needed.

Puree in a blender until smooth. Push the puree through a fine sieve and discard what does not pass through.

Spread it out in a thin sheet on a baking tray lined with greaseproof paper. Knock the air out of the mixture by banging it on the worktop.

Pickled Grapes

Put the tray in the oven and set the oven to the lowest setting. Bake for 1 hour and turn the oven off leaving the roll-up inside. When cool, it should have set into a pliable sheet of fruit (if not, repeat the baking and cooling process).

Store it rolled in greaseproof paper in an airtight container.

It will keep for one month at room temperature, or up to a year in the freezer.

Top tip!

Tart berries will make a tart roll-up. This can be nice in its own way and has its uses. If you prefer a sweeter one, add some sugar or use the lemon juice after the boiling stage to increase the tartness of sweet berries

Ingredients 500g red or black seedless grapes 240ml organic cider vinegar 225g caster sugar 1 tablespoon yellow mustard seeds 1 tablespoon whole black peppercorns 2 inch cinnamon stick 1 teaspoon sea salt

Directions Combine all the ingredients except the grapes in a saucepan. Bring to a light simmer and then cool to room temperature. Pick and rinse the grapes, then trim off the stalk ends to remove the little holes. Place the grapes in a glass jar and pour over the pickling liquid. Make sure that all grapes are submerged (if you don’t have a small plastic mesh then you can use cling film). Seal the lid well. Leave in the fridge for at least 2 weeks before using. They can be stored for about 3 months. Do not reuse the liquid.   Autumn 2014 | The Vegan 15

Recipes

Serve as a decadent starter with a glass of medium dry Champagne, or lose the crackers and turn it into a sandwich on a lovely, soft, heavily crusted loaf.

16  The Vegan | Autumn 2014

Recipes

Chef’s tip For the best results, use an organic flour and the highest quality of cold pressed extra virgin rapeseed oil you can find.

Chestnut & Artichoke Pâté Ingredients For the pâté 1kg Jerusalem artichokes 1 white onion (diced to the size of a chestnut) 500g chestnuts 8g black truffle (or 1 tablespoon black truffle oil) 1 teaspoon ground white pepper Sea salt to taste Extra virgin rapeseed oil to fry For the crackers 90g organic whole spelt flour 90g organic white spelt flour (or just use 180g of one to save buying two different flours) 120g (filtered) water 1 teaspoon sea salt 1 teaspoon caster sugar 4 tablespoons extra virgin rapeseed oil Mixed seeds (optional) For the garnish 1 tablespoon walnuts 3 pickled walnuts 1 purple beetroot 1 yellow beetroot

Directions For the pâté Peel and boil Jerusalem artichokes until they slide off a knife but are still firm. Drain and dry for 5 minutes in a low oven. Boil or roast your chestnuts (pierce them first to prevent explosions) then cool down and peel (alternatively, buy pre-cooked, unsweetened chestnuts, but only use 200g).

On a medium heat fry the onion and chestnuts in a little rapeseed oil until lightly caramelised. Blend all ingredients and the ground white pepper whilst still warm until very smooth (if you are having trouble blending or if the mix is a little dry add a little rapeseed oil).

Stir in finely sliced truffle or truffle oil. Taste and add sea salt as required. Chill ready for use.

For the crackers Preheat oven to 220°C (200°C fan). Combine flour, salt, sugar and mixed seeds of your choice. Warm the water to room temperature with the rapeseed oil. Mix thoroughly. When it has come together into a smooth mass, wrap it in cling film and chill for 20 minutes. When the dough is rested, dust surfaces with spelt flour and roll out into a rough square or rectangle as thin as possible (about 2mm).

Cover and rest dough for 15 minutes. Roll again until as thin as possible. Cut desired shapes for the crackers (I suggest 3cm x 20cm rectangles). Lie the shapes on floured baking paper or metal tray. Pierce all over with a fork and lightly oil. Bake until crisp and darkened (check every 5 minutes, they should be brittle but not burnt).

For the garnish Roughly chop walnuts. Thinly slice pickled walnuts. Peel and slice the raw beetroot into matchsticks.

Serve Make a quenelle or tidy spoonful of the pâté on a plate (make sure it has been out of the fridge for 1 hour or it will be too cold to enjoy).

Top with walnuts, rest pickled walnuts on the side of the quenelle.

Pile up the beetroot matchsticks nearby and place the crackers next to the quenelle.

Autumn 2014 | The Vegan 17

Other methods of preserving food There is a huge amount of satisfaction in opening a jar of something you made six months ago and it tasting great, and there are many more methods of preservation. Try drying, salting, curing, marinating, infusing, burying and of course preserves themselves such as chutneys, jams, and jellies.

Food for thought

British autumn on a plate The chestnut and artichoke dish was on the menu at one of my previous restaurants, and it wasn’t marked as vegan. After customers had finished and enjoyed it, I took great delight in telling them that it contained no dairy. They always took some convincing that I wasn’t lying!

I wanted to make a completely seasonal, British, vegan dish.

With all of the amazing earthy flavours that are around in autumn, it was easy to make something that tasted so rich and savoury without the use of any animal fats or eggs. It also demonstrates how little you need to add to a recipe if you have great ingredients.

Changing perceptions of vegan food As a chef, the question I am most often asked (after, “Do you watch MasterChef?”) is, “Do you cook at home?” My answer is of course, yes. The next question is always, “So, what kind of things do you cook?” People are always very surprised when I say vegan food.

Raw food salads and tofu will not get many converts. It is of the utmost importance to me to create vegan dishes that appeal to non-vegans. A lot of people find vegan food alienating and unappealing, especially when compared to a bacon sandwich or a steak. They just simply will not try it. But when one of my customers enjoys a rich, creamy vegetable dish or a luxurious, savoury sauce and I tell them that what they just ate was totally vegan, it blows their mind.

Why use organic cider vinegar?

Aside from being very sustainable, preserved foods also have health benefits. Eating foods pickled in a high quality, organic cider vinegar can do wonders for your health. Cider vinegar is quite the natural lifestyle product: it can help with many different health problems. It is traditionally used to treat stomach disorders, skin problems, and as a natural detoxifier. I recommend doing your own research, though.

18 The Vegan | Autumn 2014

Modern lifestyles rarely provides us with the time and space to preserve food. It has become very difficult to be even slightly self-sufficient these days. Nobody can reasonably expect to live a healthy vegan lifestyle solely on British, seasonal products. But what we can do is think about where the products are coming from and how sustainable they are.

Small changes make a difference Do you always dress a salad with olive oil? Why not buy rapeseed oil? Do you always have soy milk on your cereal?

Have you tried spelt milk? Rice and cous cous salads for work? What about buckwheat and barley? Instead of houmous, why not make a vibrant dip out of butternut squash? Enjoy with sweet corn falafel, harvested at the peak of the season.

It may not be easy in the beginning, just as many of you may not have found it easy when you first went vegan.

Remember that every little helps. Just as The Vegan Society encourages people to live a more vegan lifestyle, I am encouraging you to try and be more sustainable. If it prompts you to buy fewer imported products, then it makes a big difference.

Did you know?

Pesticides and chemical fertilizers on your food get washed into lakes and rivers, contaminating our oceans. These harmful substances get absorbed by other animals, so it’s better to buy organic products if you can. Buying through a local organic veg box scheme can be a more affordable way to get a good variety of organic vegetables and fruit.

Top tip!

Marinating vegetables in oils will also extend their shelf life and as a bonus you will be left with some nicely flavoured oil for dressings.

Michael Harrison is currently Head Chef of The Cornwall Project at The Adam & Eve in Homerton, East London, which caters for a range of diets. For more information, visit adamandevepub.com or tweet @mh_harrison.

Nutrition

The Vegan Plate GR

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Adapted by permission from Becoming Vegan: Express Edition and Becoming Vegan: Comprehensive Edition by Brenda Davis, RD, and Vesanto Melina, MS, RD

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very day, eat plenty of whole foods such as beans, brown rice, and whole grain bread, as well as a rainbow of brightly coloured vegetables including dark leafy greens, and fruit. Make sure you get enough vitamin B12 – from fortified foods at most meals, or a daily 10 microgram supplement or a 2000 microgram supplement once per week. Also, make sure you get enough Vitamin D – from healthy sun exposure, foods fortified with Vitamin D2, or supplements containing Vitamin D2 or Vegan Trademark registered Vitamin D3 – as well as the right intake of iodine, calcium, and Omega 3. Visit vegansociety.com/resources/ nutrition-health or get your family doctor to refer you to a Registered Dietitian for more information.

OTHER ESSENTIALS* *Omega 3s Vitamin D Vitamin B12 Iodine

Autumn 2014 | The Vegan 19

From the chair

Working Together For the benefit of members, the Board of Trustees would like to clarify some of our guiding policies and practices relating to roles and responsibilities at The Vegan Society.

Background

Roles and responsibilities

The Vegan Society has always valued members’ views. We welcome suggestions on a regular basis and take your feedback very seriously.

Our quarterly magazine, The Vegan, is our main way of communicating updates with you.

At the end of June and early July this year, we received some complaints as a result of activities on our social media pages which required a quick response. A members’ meeting was held in London on the 19th of July, at which CEO Jasmijn de Boo answered all of your questions and concerns. Thank you to all who attended the meeting at such short notice. It is great to see so many members taking an active interest in the new direction of The Vegan Society. If you missed the online announcement, or were unable to attend on the day, we would be more than happy to send notes from the meeting out to you.

Please email info@vegansociety.com or write to us at the usual address.

In order for us to move forward as an organisation, it is important that we clarify our remit as a charity. What follows is a brief summary of the various responsibilities and roles. Council are responsible for the overall direction of the society, ensuring that we budget appropriately and manage risks in-line with our charitable objectives. Council is accountable to the members through our Annual Report and Accounts, presented at AGMs. The Chief Executive, Jasmijn de Boo, is responsible for the strategic direction of the society, operational dayto-day management (including budget and staff management), and recruitment.

Members subscribe to the Memorandum and Articles of Association and the charitable objects.

Members may nominate and second candidates for Council election, vote on proposals, and may propose resolutions at the AGM (50% of the vote is required to adopt an ordinary resolution, and 75% for special resolutions). The outcomes are not binding on Council, although they will consider any proposal and its impact seriously.

The Vegan Society represents members, provides support for vegans, and influences policies and practices relating to veganism. Our remit is to educate people about speciesism, inspire, support, and encourage them, and challenge constructively, influence and work in partnership with individuals, organisations, policy makers and companies. Through the success of the Vegan Trademark, by explaining the reasons behind veganism, and advocating veganism as a protected belief under human rights legislation, The Vegan Society is making vegan living easier for everyone.

Apology to members We are sorry for any offence or confusion caused by disruption on our Facebook page or other social media pages earlier this year. We have made a few mistakes, and a set of unusual circumstances unfortunately compounded the situation. Our senior management team have amended our social media policy as part of a wider review of our communications strategy, including the citation of academic research in our campaigns. Following best practice used in charities, we are monitoring and evaluating the outcome and impact of all our work, and we will be incorporating any lessons learned for the future.

20  The Vegan | Autumn 2014

From the chair

Our strong direction The Vegan Society’s vision is a world in which humans do not exploit other animals. Our communications are designed to be inclusive, accessible, positive, and inspiring to all, so that we can encourage as many people as possible to try a vegan diet and lifestyle.

In addition to a clear and current membership growth strategy, we run campaigns aimed at encouraging more supporters. The Love Vegan campaign is one example of a continuation of our work in the spirit of our Articles of Association and charitable objectives. At its core, the Love Vegan campaign is all about creating excitement and intrigue for the various aspects of a vegan lifestyle, wherever someone might be on their journey towards veganism. The more people who try veganism and sustain it the more animals we save.

As a direct result of our new charity branding and the Love Vegan campaign, The Vegan Society’s identity as a leading voice in the vegan movement has been demonstrated through significantly increased engagement on social media, a continuing rise in membership, and increased PR opportunities in the UK and elsewhere in Europe. Several major international companies have also made contact with our team, requesting input into their future food policy. Despite these overwhelmingly positive outcomes, Love Vegan has not been without criticism. We will be monitoring and evaluating the campaign closely as it develops, taking all feedback on board.

our work and broaden our impact, as we focus on employing a wide range of methods to promote veganism, the protection of animals, people, and the environment.

We need to work together in order to be as effective as we can in advocating for veganism.

Thank you for your continued support.

Written by the Vegan Society Chair of Council Ian Liddle, and Board of Trustees: Paul Crouch (ViceChair), Menna Jones (Treasurer), George Rodger, and Alex Kapila.

If you have any questions or comments about our work, these need to be put in writing to the office so that your point can be seen by the necessary people and properly addressed.

Email info@vegansociety.com or write to us at Donald Watson House, 21 Hylton Street, Birmingham, B18 6HJ. Ian Liddle, Chair of Council

Building a community There will always be differences of opinion in how change can be achieved. As always, we are open to any practical and positive suggestions relating to our work as a charity. We welcome polite and constructive dialogue on our Facebook page, which should be a safe, welcoming, and approachable place where not only vegans but the vegan-curious can come and join in the conversation with us. These discussions enrich

Autumn 2014 | The Vegan 21

Volunteers

Active Vegans Alex Douglas, Volunteer Development Co-ordinator At the end of a long, hot, and extremely busy summer of activities and events, it’s a great time to reflect on your achievements as volunteers and put some solid plans in place for World Vegan Month.

I’d like to say huge congratulations to Debbie Latham for winning our Volunteer of the Year award, and to Abigail Stevens for winning our Young Volunteer of the Year award, presented by Fiona Oakes at the V Delicious show in June. This November is very special because The Vegan Society will be celebrating our 70th anniversary – can you help? Please get in touch with me: volunteer@vegansociety.com.

Thriving potlucks in Witney Meet & Veg Witney has gone from strength to strength. Having only started as a group in February this year, they have tripled in size and are now a group full of veg*ns and those considering it who come together every month to share a potluck meal. They have tried so many different foods and amazing recipes that they are now looking into publishing a recipe book to raise money! They will also continue to promote the group and veganism through regular library displays, letters to the local paper, interviews on local radio as well as through their local vegan and vegetarian cafe. Vegan Society Contact, Jen, is so happy with the way the group is going “We are proud. Our group of concerned individuals is thriving and growing as we celebrate the 70th anniversary of veganism!” We’re proud, too, Jen!

Harrogate carries out surveys HAPPI has been carrying out surveys with their local Harrogate eateries to encourage them to add vegan dishes to their menus. They have been following up with these local restaurants and cafés, helping them further by providing them with information on vegan catering, and those 22 The Vegan | Autumn 2014

which have added vegan meals to their menus have been listed on the HAPPI website for all who are interested to view. The survey has proved successful as more businesses are increasingly becoming aware of the need for vegan food on their menus and several have since created an entirely vegan menu! HAPPI timed this outreach to coincide with the Tour de France Depart which finished in Harrogate and attracted thousands of people to the local area. The local tourist information were able to give out leaflets and information about veg*n food provision in the area thanks to HAPPI. Find out more about this great initiative here: happiharrogate.co.uk.

Positive thinking in Brighton Vegans in Brighton and surrounding areas have been increasingly active recently. Seaford Vegans organise weekly information stalls alternating between different places each week. They give out leaflets and answer questions from the public, promoting veganism in a happy and friendly way so that everybody can learn more about it. They have also started up a monthly social meet-up to run alongside this. Brighton also has a social group which meet regularly, and Local Contact Angie Wright has even started a vegan family group in the area who meet monthly. Sounds like a wonderful area for vegans!

Croydon hosts outreach stalls Kirsty Woods did her first vegan outreach stall in Croydon in June which was so successful she is planning more stalls for the future. She said that visitors to the stall seemed genuinely interested and intrigued, asking loads of questions. She and a group of volunteers were able to rectify a lot of misconceptions about diet and health, and gave information about the ethical implications of not being vegan. Kirsty said, “The amount of people open-minded to trying and considering alternatives was encouraging. We had people in conversation constantly with the stall lasting longer than anticipated.” Visitors showed a genuine interest in what they had to say and the group were able to give away leaflets.

Opposite page: From left, Vegan Society volunteers Christopher Evans, Esther Döringer, Adam Duncan, & Elena Orde

Volunteers

“What’s the point of volunteering?” “I don’t want to work if I’m not getting paid.” Two of the many negative thoughts people have on volunteering. Have you ever thought this way?

Well actually... we think that volunteering has many great benefits!

Become a Vegan Society Contact!

Local Contacts are members and volunteers of the society, on hand to provide support and advice. A full listing is available on our website and printed in The Vegan once a year.

• Do you love doing vegan outreach (e.g. stalls, film screenings, bake sales etc.)?

• Can you help someone in your area who is interested in going vegan and in need of your advice?

• Have you got your own ideas for promoting veganism?

Help us to increase the reach of veganism – consider becoming a Vegan Society Local Contact! Email volunteer@vegansociety.com to find out more.

• It connects you to new friends, and we all enjoy meeting new people with the same interests, right? It can lead to some lifechanging conversations and opportunities .

• It’s good for your mind and body, by increasing self-esteem and life satisfaction. Be happy with yourself – you’re doing a selfless good deed! Helping others kindles happiness.

• It can give you career advances. Take this time to be open to learning new skills.

Step out of your comfort zone and you’ll be pleasantly surprised when you find a talent that you didn’t know you had.

• The opportunity to see how organisations and businesses work behind the scenes, which will help you to understand how things are done when you start your career.

Important things to remember before volunteering: • Be passionate and positive.

• Volunteer for an organisation you like • Don’t be afraid to ask questions • Enjoy yourself!

If you’re a teenager and interested in volunteering for TeenVGN, please contact hello@teenvgn.com.

Autumn 2014 | The Vegan 23

Volunteer of the Year Awards

1 Debbie Latham, Office Volunteer at The Vegan Society, won the award for Volunteer of the Year 1

Abigail Stevens (left) accepting her award from athlete Fiona Oakes 2

You might remember Debbie Latham, who was our Volunteer of the Summer in the last issue of The Vegan. We’re delighted to report that Debbie (left) was named Volunteer of the Year 2014 at The Vegan Society’s first ever volunteer awards ceremony in June.

Hosted by V Delicious, the ceremony was all about recognising and celebrating the many different ways in which volunteers support the work of The Vegan Society. Possibly the most familiar face of all of The Vegan Society’s office volunteers, Debbie visits the office twice a week, and has done for over a year. Debbie is a perfect example of how one person really can make a huge difference, having supported the team in many ways as an Office Volunteer. Debbie said, “I really enjoy volunteering at The Vegan Society. Every day is so exciting! There’s a definite buzz to the office.” Debbie is focussed, easy-going, and deeply committed to furthering the work of The Vegan Society. She’s there when you need her and she brings more than just a huge smile with her into the office –often, she’ll bring a range of vegan-friendly treats and snacks to share with staff and other volunteers. Quite simply, Vegan Society HQ just wouldn’t be the same without Debbie.

Abigail Stevens is our Young Volunteer of the Year 2014. In the photo (above right) she is accepting her award and hamper from elite marathon runner Fiona Oakes at the V Delicious event in London earlier this year. Abigail is a recent journalism graduate from Coventry University, and volunteered at The Vegan Society in our communications department throughout her final year studies. Supervised by Communications and Campaigns Officer Anna Thorley, Abigail’s help was most appreciated on a range of editorial

24 The Vegan | Autumn 2014

2 tasks for the magazine. “I’m delighted that Abigail has won this award,” said Anna, after the awards ceremony. “She could be relied upon to pick up on errors with her eagle eye, and was always very happy to help.” Abigail got involved with other areas of work, too – particularly on developing and checking content for The Vegan Society’s new website. Having shown exceptional personal growth in a relatively short time, Abigail applied for and was offered a full-time temporary position working with our Business Development team in June 2014. “Abigail was a truly excellent volunteer on many levels,” said Alex Douglas, Volunteer Development Co-ordinator. “We have high hopes that her range of skills and experience gained from her Communications Volunteer placement will stand her in good stead throughout her employment at The Vegan Society, and long afterwards.”

Would you like to start volunteering with The Vegan Society? Check out our online video here: vegansociety.com/take-action/volunteer.

Whether you’re interested in helping out at an event or volunteering from home, email Alex to get started (volunteer@vegansociety.com).

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Powdered versions available for long-term storage or easy transportation. £3.15 per litre ecomil.com/en 26 The Vegan | Autumn 2014

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Autumn 2014 | The Vegan 29

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30  The Vegan | Autumn 2014

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Letters

Letters A vegan love story I found love after placing an ad in The Vegan magazine in 1991 – the best £10.50 I’ve ever spent! John lived in Shropshire, and I lived in Manchester. We wrote to each other a few times, and then spoke over the phone (and ran up enormous phone bills – no mobile phones or internet then). John used to post bars of vegan chocolate to me – the way to a vegan’s heart!

We first met on the 17th of July 1991, on the 17th of July 1992 we got engaged, and on the 17th of July 1993, we got married. Our daughter, Alice, was born in 1997. People are surprised (sometimes shocked) when they hear how we met. Before the internet, it was very difficult to meet like-minded people. 'Personal ads' were thought of as a bit sad. The only sad thing would have been not to have placed that and never have met John.

Louise

Exciting new campaign I'm absolutely loving The Vegan Society's new Love Vegan campaign and think it’s a massive step forward for the brand (and for the image of vegans as a whole). For far too long, there has been the perception that veganism is a lifestyle only taken on by a certain demographic of people, which has made it appear inaccessible.

I'm the first to admit that before going vegan, I held a stereotype in my head of what a vegan was. I assumed it was very much a "go hard, or go home" mind-set. Whilst I'd like to think everyone will one day lead a healthy, sustainable, and compassionate lifestyle, for many, this journey is gradual. Since the Love Vegan campaign has kicked off, I've never seen so much buzz about veganism. People are realising that it is a fresh, hip, and thriving community which is about enrichments, not restrictions... Choices can be incorporated slowly by making easy, small changes. A massive well done to the whole team at The Vegan Society for a fantastic brand refresh and an engaging and far-reaching campaign!

Trudi

Eat Vegan

You don’t have to be vegan to love vegan ice-cream.

David Attenborough disappoints I completely agree with Pam's letter on page 15 of The Vegan, Summer 2014. David Attenborough was asked in an interview in 2008 where he stood on animal rights. He replied, "Any look at the human anatomy shows that we have been designed as meat eaters, and so it seems acceptable that we should kill and eat other animals. The same principle applies to using animals for medical research." So I contacted him, urging him to reconsider. I was somewhat disappointed with his reply, particularly as he appears to be a compassionate man with his views highly respected worldwide. Increasingly, I feel that this beautiful planet and its flora and fauna would be better off without humans. Maybe we are an experiment that has gone badly wrong?

Bill 32 The Vegan | Autumn 2014

Look out for the Vegan Trademark vegansociety.com

Have your say!

Write Donald Watson House, 21 Hylton Street, Birmingham, B18 6HJ Email editor@vegansociety.com Facebook /TheVeganSociety Twitter @TheVeganSociety Comments may be edited for publication.

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