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Published by Viva! the vegan campaigning group


Meet super vegan surfer

Issue 56 Summer 2014

Bumper 20th Anniversary Issue

Matt Smith

The Truth About Cancer at last Egg Industry don’t let it go to work on you Animal Photo Comp for all ages

20 Years of Campaigning in pictures Going Dairy-Free: Two Great New Guides

Cookbook 100 simple and simply delightful vegan recipes

Summer Dining – with the Viva! Cookbook

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WHO WE ARE Viva!’s fight is a fight for life – for animals and ourselves. Through effective campaigning, we take the brutal reality of intensive farming to the people who can effect the most change: consumers. Our wideranging campaigns promote veganism as the best way to save animals from suffering, protect the environment, improve health and help those in developing countries. We have cleared the shelves of socalled ‘exotic meats’; our campaign against the factory farming of pigs, turkeys and ducks saw deaths dive; we are closer to a foie-gras free Britain and meat consumption is down in the UK thanks to Viva! and our loyal supporters. Viva! is a registered charity (1037486).




On the Crest of a Wave Are you a baby eater?

Meet Matt Smith, cool dude vegan surfer

in Britain. Each year, over a billion land animals are slaughteredunnaturally Regardless of how they were raised, almost all lived short lives.

Chickens (for meat)


Up to 8 years

Dairy cows


Viva!Health is a section of Viva! that promotes the health benefits of a vegan diet. The diseases that kill many of us prematurely can mostly be prevented by consuming a plant-based diet – Viva!Health explains why. We provide accurate information about healthy eating to the public, health professionals, schools and food manufacturers. We campaign on important issues including children’s health, the harmful effects of dairy foods, heart health, how to help combat obesity, diabetes and breast cancer and the dangers of eating fish and white meat.

How to get this magazine Join Viva! to get your copy of Viva!life magazine three times a year for only £15 (£12 unwaged). You’ll also receive a supporters’ card – giving you discounts at hundreds of shops and on services and holidays – plus a free car sticker. Call 0117 944 1000 (Mon-Fri, 9am-6pm) or join online at www.viva.org.uk/join.

Up to 20 years


‘Beef’ cattle

Cookery Crackers

1-2.5 years NATURAL LIFE SPAN:

Up to 20 years

Pigs (for meat)


6 months

8-26 weeks



Up to 10 years

Up to 15 years



3-6 months


Up to 15 years

Dairy cows (males)


Up to 20 years


Up to 12 years

Pigs (mothering sows)


Up to 15 years

Chickens (egg layers)


Up to 8 years

Chickens (male egg layers)


Up to 8 years

‘Veal’ calves


Up to 20 years

Go vegan and start saving animals today. | 0117 944 1000 For recipes, advice and more: www.viva.org.uk

Straight from the Viva! Cookbook


Do You Eat Babies? Viva!’s new viral poster 5 Lifelines News roundup from Viva!

30 Medialife Viva! in the news again

8 On the Crest of a Wave Meet Matt Smith, cool dude vegan surfer

33 Get Clicking Animal photo comp

14 Life Science Latest in vegan research 16 The Family Album Viva! in pictures 21/23 Reports Review Viva!’s latest publications 24 Meat & Milk Cause Cancer Interview with Professor Djamgoz

35 Over Eggsertion Advertising eggs – craftily 37/39 Book Reviews New titles on the market


Congratulations Our friends’ wishes for our anniversary

46 Merchandise Some Viva! shop specials 49 Lifestyle Latest goods and goodies

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Welcom e

VIVA!LIFE MAGAZINE Viva! Founder & International Director Juliet Gellatley

TWENTY YEARS! Viva! has been, and remains, an exhilarating, rewarding and challenging rollercoaster ride. We are a gritty group, rebelling against a grossly unfair world, absolutely determined to stop the institutionalised torture of animals. I’ve looked into the eyes of the animals who are incarcerated; who have known nothing but a life of relentless, gnawing pain and utter frustration. What is hard is when they look back – really look back, like they are trying to work me out, find an answer in my soul. My reply is Viva!. Either we accept cruelty or we fight it. And through Viva!, I’ve met thousands of imaginative, warm-hearted people who are fighting in their way. Vegans, vegetarians, meat reducers, pescetarians – all people walking a path towards a cruelty-free life. Take the late and much missed Ursula Bates of Solihull. She was a religious, respectable lady in her 60s – one whose response to a local show’s promotion of ostrich meat was to hose pipe the sizzling flesh on the BBQ’s! She caused quite a fracas, then did a radio interview while her group held Viva! placards declaring “Don’t bury your head in the sand, say NO to ostrich meat.” The local farm closed and shops selling ostrich did not source it from elsewhere! Or John Curzon, a Mancunian accountant who demonstrated his revulsion of duck farming by joining our ‘No Water No Life’ Duck Day of Action by dressing as a supermarket manager and having a bucket of cold water tipped over him for the cameras! It was mid-winter, too. And remember our patron, Wendy Turner Webster, not washing for a week while she worked with rescued animals (and hence sweated!) to raise funds for our duck campaign. Her husband Gary told me he prayed he’d get a job away that week! This bumper issue celebrates 20 years of fighting for animals with you. Whether you quietly influence those around you or stand on tables shouting the score, it’s wonderful that you’re part of Viva!. I hope you can join in with our 20th anniversary year in some way: perhaps by organising a 20 km relay race or sponsoring ours (page 34); joining our special dinner on September 20 (page 19); entering our photo comp (page 33); nudging people to go dairy-free (pages 21 and 23); cooking vegan for meaty friends from our first ever Viva! Cookbook – then selling them copies and getting them to cook for you! (page 29); educating people, for example, on how dairy makes cancers grow (page 24); or seeing us at one of the many vegan festivals across the UK (page 5). Or perhaps the most powerful act – show your friends Cruel Britannia, our exposé of how major UK companies farm animals. It’s at www.viva.org.uk/cruelbritannia Thank you, from the bottom of my heart, to all the dedicated staff and you, our supporters, for helping Viva! grow. Veganism is one of the few individual acts we can all perform that has an immediate impact. To end cruelty, to save the world. Viva! the bloodless revolution.

Editor Tony Wardle Campaigns & Deputy Director Justin Kerswell Office Manager Laura Turner Viva!Health Campaigners Veronika Powell & Dr Justine Butler Merchandise & Sales Manager Katrina Gazley Food & Cookery Coordinator Jane Easton Design The Ethical Graphic Design Company Ltd Editorial enquiries 0117 970 4633 Advertising enquiries 0117 944 1000 Membership enquiries 0117 944 1000 info@viva.org.uk Online www.viva.org.uk www.vivahealth.org.uk Viva!, 8 York Court, Wilder Street, Bristol BS2 8QH

General enquires Juliet Gellatley Founder & Director Juliet@viva.org.uk www.facebook.com/ julietwgellatley



Contact Viva! on 0117 944 1000 (Mon-Fri 9-6). Email info@viva.org.uk Write to Viva! at 8 York Court, Wilder Street, Bristol BS2 8QH

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Don’t miss out on veggie and vegan events taking place throughout summer and autumn, up and down the country. If you see a little it means Team Viva! will have a stall at this event, be sure to swing by and say Hi! More at www.viva.org.uk/events.

We have always said that until the large environmental organisations began to promote animal-free diets in order to save the environment, change would be difficult. We have tussled with some over their refusal to do so. Now, Friends of the Earth have a called for a meat-free May; but with limitations. It’s only their younger members who are being urged to change their diet. But, it’s an exciting start.

JULY 2014 n 25-27 – Snowdon Vegan Party, Gywnedd n 26 – Newcastle Vegan Festival n 26 – Norwich Veggie Fayre AUGUST 2014 n 17 – London Vegan Festival n 24 – Ludlow Green Festival n 30 – Portsmouth Summer Fair SEPTEMBER 2014 n 7 – Winchester Animal Charity Bazaar n 13 – Northern Vegan Festival (Blackpool) n 27-28, London Vegfest, Olympia

Rubbish! New figures on US fisheries by-catch are utterly shameful. The Southeast snapper and grouper long line fishery killed and discarded 400,000 sharks. The Californian gillnet fishery killed 12,000 sharks and rays and 470 seals and sealions. The Gulf of Mexico and South Atlantic shrimp fishery tossed back over 100,000 tons of dead fish and 50,000 turtles. This trail of destruction is in addition to all the creatures that are kept and eaten. UK and European fishers? Every bit as bad!

Chomsky still chomping Rated the world’s eighth most important academic luminary of all time, after such greats as Plato and Sigmund Freud, Noam Chomsky told Z magazine that human society will eventually become vegetarian out of its concern for animals. He added: “The gratuitous torture of animals is no longer considered quite legitimate.” So will he be supporting Viva!? Not yet! Mister Two Brains may be able to view the moral landscape but lacks the morality to be part of it – he still eats meat. Aren’t words easy?

Milking It Just to give you some idea of the kind of money we’re up against, look at these salaries of directors of just one dairy company – Dairy Crest. Mark Allen – £517,625; Alastair Murray – £344,597; Martyn Wilks – £346,270. That’s one hell of a lot of mastitis, laminitis and shot bull calves.

Dropping meat? You Bet Gov! There has been a massive drop in meat consumption according to the latest (May) report by polling organisation, YouGov. Almost a fifth of people polled said they eat less red meat than a year ago, while 11 per cent claim to have reduced poultry. Around 13 per cent say they try to use recipes that require less red meat and poultry and substitute it with more vegetables and other ingredients. There has also been a change in people’s cooking habits, with many saying they have become more experimental or are cooking from scratch in preference to ready meals or dining out. The report claims that 46 per cent have cut back for financial reasons – which leaves 54 per cent who have cut back for other reasons. We can’t check because the report costs £2,500!

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NEWS IN BRIEF n A HUGE THANKS TO DALE VINCE OF ECOTRICITY whose foundation donated £10,000 for Viva!’s campaigns. Use Ecotricity as your fuel supplier and Dale with give us a further £60 for each person who signs up. Call 08000 302 302 (quoting Viva!) or visit www.ecotricity.co.uk/viva n PROTECT WILD BOAR FUNDRAISER, Bells Hotel Lords Hill, Coleford, Gloucestershire. Saturday 6th September 2014 – 7pm-11pm Tony Wardle, Viva! one of the speakers. Tickets £12.50, more at www.ukwba.org/#/aboaring-life-withanimals/4585017211 n THANK YOU LEICESTER VEGETARIAN & VEGAN GROUP for our share of the £192 they raised from selling vegan cakes. n IF YOU’RE OFF ON YOUR TRAVELS, check out VeggieHotels. They really do have some truly stunning, meat-free places to stay right across the world. www.veggie-hotels.com n ONLINE NEWS GIANT, US NEWS & WORLD REPORT, has ranked Dr Dean Ornish’s lowfat vegan diet as the best there is for reversing even severe coronary heart disease. It has now been adopted by the US Medicare programme. www.ornish.com



Vegetarian Mummies

A Reading Odyssey

Ancient Egyptians ate a largely vegetarian diet, according to Inside Science. And they know because the mummies told them! Researchers analysed carbon atoms from 45 mummies in French museums, who covered the period from 3,500 BC to 600AD. Findings were consistent across this very long time span and the foods which formed their staple diet were wheat, barley, fruits and vegetables, with millet and sorghum making up about 10 per cent. What researchers found particularly surprising was that despite their proximity to the river Nile, there is no evidence that they ate fish. The rate at which hair and teeth absorb different proteins was what provided the answers. Not so much ‘curse of the mummy’ as ‘sense of the mummy’ – but that wouldn’t make a good film title, would it?

When Sohum Shah asked us for our support and materials to help him mount a Vegetarian Day at his school in Reading, we did all we could. With it he set about building his stall and displaying wall charts, posters and leaflets. More than that, he got this boarding and day school to agree to an entirely vegetarian day, for which he devised recipes for breakfast, lunch and dinner – with no animal products at all. More than that, he got the local media involved. Sohum says: “The day went brilliantly and everyone seemed really keen to learn more about vegetarianism. The press were equally impressed as were the teachers, with the deputy head even suggesting that the school has one vegetarian day a week.” Well done, Sohum, this was a brilliant piece of individual initiative.

They’re all doing it! David ‘The Haymaker’ Hayes, former WBA heavyweight champion (and someone you’d prefer to have on your side) went vegan six months ago. He said: “I watched a TV documentary about how animals are farmed, killed and prepared for us to eat and decided I couldn’t be a part of it any more. It was horrible. I’ll never go back.” Manchester United’s former football hardman, Phil Neville has joined the Haymaker and has discovered the delights of soya, quinoa, nuts and seeds. He explained: “Two and a half million animals are being slaughtered every day. That is a damning statistic we need to do something about!” Another committed vegan was Casey Kasim, who sadly died earlier this year. You will probably know him better as the voice of Shaggy in the cartoon Scooby Doo. He left the series in 1995 when Shaggy was booked to do a commercial for Burger King. He returned in 2002 when producers agreed that Shaggy should become a vegetarian character.

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How time flies… Summer Dawn graced the pages of Viva!Life when she was first born, 10 years ago. She was our 10th anniversary baby, born on September 1, 2004. Vegan from birth, she has delighted her parents, Craig Slater and Sonia Hillidge, by being an accomplished piano player, sporty and top of her class. As her proud Dad says: “With Summer being a leader, she is changing hearts and minds of her peer group through being a normal, healthy, bright, caring, beautiful individual.”

It’s only fitting, then, that we should have another baby to celebrate our 20th anniversary – and here she is – Viva!, daughter of Betty Popp of Oceanside NY. Baby Viva! will grow up as a vegan and her mother says: “When we were thinking of names, we do what everyone does and Googled it. We already loved what it meant and when we saw that it was also the name of your organisation, which looks to promote vegan living, we were sold. Thank you for all you do.”

What the Doctor Ordered The British Medical Journal draws closer to us with each passing year. Commenting in Nitrogen on the Table, a special report into nitrogen by the UN Economic Commission for Europe, the BMJ calls for a dramatic cut in the amount of meat, eggs and dairy that is eaten. It says that a 50 per cent reduction would produce 40 per cent less nitrogen emissions, up to 40 per cent less greenhouse gases, free up 23 per cent of cropland and lower health risks (www.bmj.com/content/348). At the same time, more than 50 years after the problem was first identified, Mr Cameron discovered the danger of antibiotic resistance. He warned of us being cast back into the dark ages of medicine and in all that was said about it, by him and the media, not one person raised the primary reason for the problem – antibiotic use in factory farms. Over 50 per cent of all antibiotics are used by animal farmers in the UK – in the US it is 80 per cent, and resistant bacteria know no boundaries. The World Livestock report (Changing Food Landscapes) claims that 70 per cent of new diseases are of animal origin and stem directly from the pursuit of ever-more animal-based foods. “Food safety hazards and antibiotic resistance are on the increase world wide,” they say. Back to the drawing board, Dave!


Nancy Phipps May 30, by her grandson, Kam. “RIP my beloved grandmother, Nancy Phipps. She was an amazing, strong-minded woman who spent her life campaigning for animal rights and served time in prison for her involvement in non-violent direct action against vivisection in the 1980s. “In 1995, Nancy lost her daughter, Jill Phipps, who was tragically killed during a protest against the live export of veal calves. Nancy was the rock of our family and will be very missed by us. Her actions over the years have inspired many people and saved many lives. She will always be remembered as the mother of the animal rights movement. Rest in peace, Nancy xxxx.”

Kathleen Dunn

Vote for Viva!life Viva!life, our great supporter’s magazine, has been nominated as the best publication at the 2014 Vegfest Awards. And on our 20th anniversary, too! Please vote for Viva!life (plus all your other vegan favourites) at www.vegfest.co.uk/vote, and give us something extra to celebrate on our 20th anniversary. Vegfest London was a brilliant event last year and this year promises to be even better. Viva! is working with Vegfest on a special project to bring vegan goodness to London

and beyond! More info soon. In the meantime, check out Vegfest London’s website to see what’s on and to buy tickets: www.vegfest.co.uk/london. Do you get Viva!life? If not, then sign up to support Viva! and help us with our campaigns to save animals. Ring 0117 944 1000 or go to www.viva.org.uk/what-we-do/latestupdates/vote-vivalife-best-magazine.

Originally from Plumstead, Kath was a keen animal rights activist and a vegetarian since 1961. She went to demonstrations and world conferences against animal cruelty, which eventually led to her starting BeVeg in the 1980s in Bromley, Kent. She invited influential people to give talks at their monthly meetings and gave out information to help people go veggie. Kath was 93.

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a f o t s e r c On the

s to Viva!’s founder, at ch r, ilo sa d an er rf su al Matt Smith, profession out his Juliet Gellatley, ab magical connection with the oceans, how it’s hard to find a girl and being vegan in a largely male sport that dices with death… “I WAS ABOUT seven years old on the beaches of Cornwall with my sister and friends when I started to surf on the small waves. My father was a chef on the beach and would work whilst I learnt. It was a very young love and I’ve had such a long connection with surfing that it is deeply ingrained in my life.” Matt talks in an open, easy, friendly way that draws you in. It’s hard to not be fascinated by his utter love for the ocean and surfing, with its feelings of freedom, adventure and creativity all rolled into one. In the past decade he’s sailed over 30,000 miles across the planet and surfed along its most beautiful coasts. But make no mistake, it’s not an easy life, albeit an extraordinarily free one. Professional surfing requires huge strength, stamina and



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fitness – and nerves of steel! Matt is famous in the global surfing scene for ‘getting barrelled’. It’s one of the hardest things to do and means he rides gigantic waves almost as if in a tube, with his back to the towering arc and mightily little between him and the jagged reef below. He tells me: “In 2013 I spent nine months at sea, either in the Maldives, Ireland or the Northern Pacific. I love everything about the ocean and have spent only around 10 weeks of my life not within one mile of it and I am forever grateful for that. I was so lucky to be brought up being allowed to play in nature. It’s hard to explain how much the ocean means to me because I don’t really know life without it but I live, work and play in her, she keeps wondering and wanting. It keeps me content, happy and healthy.” I asked Matt what does it take, both

emotionally and physically, to be a professional surfer? “I’m not sure, there are many different types of surfers, both emotionally and physically, so we’re all different. “I suppose, at the beginning, there are a lot of sacrifices to be made. I spend most of the year on the move and so miss special moments in the lives of friends and family. It’s not a very secure profession but I’m certain that almost every surfer would say they do it because it makes them happy. It calms the soul, keeps the body healthy and makes you smile. We train almost every day but it’s mostly about being active rather than endless hours in the gym.” How does this impact on having relationships? And would Matt ever date a woman who doesn’t surf? “I’m single at the moment, it’s pretty difficult to have a relationship when moving so much but I am alone, not lonely. I have met some very special people over the years and hope I can find someone who will make me stay still one day. “For me, her surfing is not important but I am attracted to passionate and progressive people. I hope she would feel similar to me about the way she lived her life and I imagine she would be vegan or something similar. It’s not because people have to think the same as me, it’s more about understanding how passionate I am on a few key issues. I hope she would want to be on the same side as me eventually.” My ears prick up, she doesn’t have to surf but it’s best she’s vegan… pretty important to him then! “I first gave up meat about 10 years ago and then slowly became a vegan from there. Over the years, I stopped eating fish – first unless I caught it and then no fish at all. I think that everyone should make their own decisions and it’s great that we can but that doesn’t mean everyone is making the right choices. “There is so much propaganda promoting slavery of animals that it’s not a level playing field. So, hopefully we can help with the tipping point. I think in this age of great understanding and scientific reasoning it is something all humans should be doing.” I asked Matt if the breath-taking sights of underwater gardens with their myriad of colourful lives, helped change his attitude to eating fish? “Before I stopped eating

fish, I used to believe that it was ‘human nature’ to kill animals and that if I caught and killed the fish myself it was somehow OK – spiritual. That is how I justified it. But spending so much of my life in or on the ocean, I have seen the terrifying reduction of fish stocks. I spent a year on a sail boat in the Med, fished almost every day and caught nothing. “I have seen how good people justify killing and raping the ocean. I have watched fishermen in Asia dynamite the reefs to kill fish to feed to farmed fish. I’ve seen helicopters and armies of boats hunting Atlantic tuna to send to Japan. Once you take this information in it is hard to forget it. “It’s heart breaking that we can be so OK with our ill treatment of land and sea animals and one day I believe we will look back and be so embarrassed – it will be one of the human race’s biggest regrets. There’s also the example we set our children about the treatment of other living animals. It’s obscene.” So what does Matt eat for his massively high-energy sport? “Most days I am surfing lots or exercising. I am by no means perfect and neither is my will power! But a good day for me would be to wake up with hot lemon water and try not to eat for a while. And then a bowl of nuts, cereals, dried fruit and Organic Burst – maca, boaboa, spirulina – wheatgrass sprinkled on top with coconut water. Then toast and coffee. “I snack a lot on nuts, fruit and hummus and have a soup or a curry for lunch and a big salad for dinner. Salads are epic, the more on the plate the better – beetroot, broccoli, apple, nuts – everything. And I love tahini, olive oil and lemon juice. I really like food, coffee, wine and coconut water, I love eating out and sharing food with people”. Is the very male surfing world surprised by Matt being vegan? “Ha, I always get a lot of questions and try to be as honest as possible without offending people! I think I have had a positive impact on the image of veganism and hope I can inspire people to change their diet, for their health, for the animals. As surfers, hopefully they’ll appreciate it’s for the life of the oceans, too. “I know Viva! is 20 years old this year and it’s wonderful to be connected with you – keep on inspiring people every day and there has to be a tipping point of compassion and understanding. Then the world will really change for good.” Finally, does this vegan dynamo see a time when he’ll put down his board? “Surfing has always calmed me, amped me and pushed me, so it’s something I want to keep doing for the rest of my life. I will go wherever she takes me. After all, if you’re happy, you’re happy – don’t fight it.”

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lifelines THANK YOUS A heartfelt Viva! pat on the back to all of the enthusiastic and hard-working volunteers who helped represent Viva! at events throughout spring and early summer. We love you! n GWYNETH HIGHLEY made £397 in donations at the The Great Yorkshire Vegan Festival

n OUR AWESOME BRISTOL VEGFEST VOLUNTEERS – Sylwia Urbańska, Berty Justice, Nicholas Hallows

n RUTH HOWARTH made £436 in donations at The 1st ever Colchester Vegan Fair

n CHRIS NEWTON, SAM LONG and LAUREN HARRIS for wearing our Piggles costume, selling Viva! merchandise and just about everything else!

n TARA HARRIS made £232 in donations at the Wildlife Rocks Festival

Work for Database & IT Manager (full time) Starting salary £19,000 to £23,800 pa (depending on experience) Do you want to work for Viva! – a dynamic and very busy Bristol based organisation and play an essential role in our work to save animals and the planet and promote a healthy, cruelty-free diet? If you are a committed vegetarian or vegan, have strong MS Access database skills, are hard working and enthusiastic we want to hear from you! Experience of management of IT systems also desirable, and an understanding of direct marketing. This is a varied, interesting role suited to an organised, dedicated and friendly individual who supports Viva! and our aims. Closing date: 10 August 2014

Vegfest review We couldn’t have offered our new members who joined on the day such an awesome vegan goody bag without the generous donations from some of the ethical and compassionate businesses we are proud to partner with. Thank you to our Vegfest sponsors:

Please send CV (including current salary, reason for leaving last job if not currently in employment and two previous employer’s as referees) with covering letter stating why you want this role and detailing your suitability, by email to claire@viva.org.uk Further info: Claire Morley, Director’s Assistant, Viva!, 8 York Court, Wilder Street, Bristol BS2 8QH – call 0117 944 1000 or claire@viva.org.uk

Drupal Developer (full-time or part-time)

Viva!’s Awards – make your vote count


Viva! are looking for somebody to work on the ongoing development and redesign of our websites (Drupal 6 and 7). Bristol based. Closing date: Aug 25, 2014

To celebrate Viva!’s 20th anniversary, we will be presenting special Awards for Excellence and Innovation – chosen by you!. Results will be announced at our 20th anniversary dinner on September 20, 2014. Voting closes August 8, 2014. You can choose as few or as many as you like from a list of categories – best restaurant, best travel company; best B&B, best vegan meat product, and so on. If you don’t feel strongly about a particular category- don’t vote for it. To vote, go to www.viva.org.uk/awards as you can vote only online. Please help us reward those people and companies that work to make our world a better place. Also…

How to apply: Please send a CV and letter of application including how long you have been a vegetarian or vegan and why you are suited to this post to web@viva.org.uk.

VIVA!’S ACTION FOR ANIMALS AWARDS Awards will be presented to people who have turned words into ACTION and represented Viva! in exceptional ways on a local level! They are called Viva!’s Action for Animals Awards. We are indebted to them!

For more information call 0117 944 1000 or go to www.viva.org.uk/vacancies


For more information go to www.viva.org.uk/vacancies or call Rhiannon Buck, Online Manager, on 0117 944 1000.

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New Viva! poster goes viral We knew our poster would provoke a reaction… …just how big a one we had no idea. Viva!’s question, ‘Are you a baby eater?’ spread across Facebook like a rash – faster than anything else in our history. It has been seen by over 250,000 people in less than a week, is still growing and has been shared across the globe! ‘Are you a baby eater?’ is provocative but without brutal images – just brutal statistics. The reality is that all farmed animals are killed when they are shockingly young. Some, like male dairy calves and male chicks from egg layers, are often just a day or two old. It has ignited a debate that continues to reverberate around the internet and is making people think about their diet. It has been translated into different languages – in fact it has been so popular that we decided to produce an A4 laminated poster.

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Buy yours for just 95p (plus P&P) from www.vivashop.org.uk or phone 0117 944 1000. Or download for free from www.viva.org.uk/blog/are-you-baby-eater. www.viva.org.uk 11

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Mother’s Day 2014 Week of Action This year we marked Mother’s Day (30 March) with a week of events and the launch of our new campaign White Lies. The main aim of the Week of Action was to highlight that dairy cows are the hardest working Mums in the UK. They suffer the dual burden of being milked while pregnant for seven months of the year and produce up to 39 exhausting litres a day. For us to be able to drink that milk, the baby has to be taken away from the cow – and it happens year after year. The only thanks she gets after about five years of service is to be sent to the slaughterhouse when her worn out body cannot produce enough milk to be profitable. Even on supposedly ‘ethical’ organic farms the principle is the same – new-born calves are removed – males either being shot or raised for beef or veal. Females replenish the herd, being forcibly impregnated every year just like their mothers. So this Mother’s Day we urged people to give Britain’s hardest working mother a break and say ‘No!’ to dairy. We don’t need any kind of milk after weaning and certainly not that of another species. On 26 March, we held a demonstration in the centre of Bristol, wearing cow masks and aprons to get people thinking and handed out leaflets to passers-by. Our amazing larger-than-life cow costume attracted a lot of attention and many people stopped to find out more. Many local groups also held their own events using our cow masks and leaflets. Altogether, 220 people and groups from across the UK took part in our Week of Action and it was truly impressive and heart-warming to see so much support for the dairy cows. A group called Passive Pressure held an event in Bromley – six members were dressed as hard working mothers with pinnies and other props, including a calf in a babygrow having a cuddle with Mum. The ‘calf’ was then taken away and the ‘mother’ was left cuddling an empty straw bed where the baby had been. Jan Yarker, who organised the event, said: “The stall was well attended by the public and we leafleted right through the town of Bromley, giving out about 1,000 leaflets. We were very happy with the day’s events and finished feeling confident that we had made a difference.”

Other supporters were handing out leaflets during the annual Vaisakhi Procession in Southall. Amir Patel, reported: “The leafleting was

a great success and well received by the visitors with an invitation to do a vegan debate at the local Sikh Gurdwara (temple). I got to meet a Vegan Sikh standing for the European Elections with veganism on his manifesto, Mr Jagdeesh Singh who also helped with the leafleting.”

For more on Britain’s dairy farming, dairy-free living and a wealth of free materials visit www.whitelies.org.uk www.viva.org.uk 13

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One of Viva!Health’s tasks is to unravel scientific research and make it easy to understand. Here we update you on the latest... By Veronika Powell MSc, Viva!Health Campaigner

Nuts about waistlines Metabolic syndrome is a cluster of metabolic risk factors associated with premature death, an increased risk for heart disease and type 2 diabetes. The main symptoms are abdominal obesity, raised fat levels in the blood, higher blood pressure and higher than normal blood sugar levels. Between 20 and 30 per cent of the adult population worldwide are estimated to have metabolic syndrome. Nut consumption has been shown to improve blood fat levels and reduce the risk of heart disease but because nuts are high fat, they are perceived as fattening. However, many studies demonstrated that nuts do not appear to contribute to weight gain. A recent study of over 800 people analysed their diets and assessed their intake of total nuts, tree nuts (walnuts, almonds, hazelnuts, cashews, pistachios and Brazil nuts) and peanuts (peanuts are actually a legume). The results showed that people eating the most tree nuts were the least likely to be obese and suffer from metabolic syndrome. Compared to people who ate hardly any nuts, those eating a diet high in both types of nuts were 37 per cent less likely to be obese and people who ate more tree nuts and less peanuts were almost half as likely to be obese (46 per cent) as low nut consumers. Total nut intake among the highest tree nut consumers was 31.6 grams (a good handful) per day.

Nuts are not only a good source of protein and healthy fats but they also contain a wealth of minerals (calcium, magnesium zinc, etc.), vitamins (B group, E) and are a good source of fibre. Some of the health benefits of nuts result from replacing other, potentially unhealthy snacks and the body digesting them slowly, therefore making you feel fuller for longer. Jaceldo-Siegl K et al., 2014. Tree Nuts Are Inversely Associated with Metabolic Syndrome and Obesity: The Adventist Health Study-2. PLoS ONE 9(1): e85133.

Peas be with you A recently published analysis of 26 scientific studies on the effect of pulses (beans, chickpeas, lentils and peas) on cholesterol levels of mostly middle-aged people at risk of heart disease, revealed how good these little gems can be for you. Just one serving (130 grams) per day achieved a significant reduction in cholesterol. Regular pulse intake has also been shown to be beneficial in terms of weight control, improved sugar



metabolism and lower blood pressure. Pulses are a great source of protein, fibre and complex carbohydrate – the type that is digested gradually, giving you a steady energy supply – and they are naturally low in fat. Ha V et al., 2014. Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction: a systematic review and meta-analysis of randomized controlled trials. CMAJ. 186(8): E252-262.

Red alert – Vegans Get Less Cancer! It’s official; vegetarians and vegans get less cancer. A new study from Oxford University, looking at how diet affects cancer risk, has revealed that people who don’t eat meat have a much lower risk of getting the disease. The 15-year study followed 60,000 British men and women, of which over 18,000 were vegetarians and 2,246 vegan. They found that cancer incidence was 11 per cent lower in vegetarians, but a whopping 19 per cent lower in vegans. This adds to a huge body of evidence showing how red and processed meat increases the risk of cancer and other diseases. Key TJ et al., 2014. Cancer in British vegetarians: updated analyses of 4998 incident cancers in a cohort of 32,491 meat eaters, 8612 fish eaters, 18,298 vegetarians, and 2246 vegans. The American Journal of Clinical Nutrition. 071266 [Epub ahead of print]

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Cancer – switch it off We


Fibre, as a natural part of our diet, improves our fat and sugar metabolism, blood vessel function, helps control blood pressure and facilitates weight loss. Our bodies evolved on fibre-rich foods and we need plenty to be healthy. A recent study looked at the diet of people who had suffered a heart attack in order to assess how changes in their diet post-heart attack might influence their health and survival chances. Those who changed their diet and increased their fibre intake post heart attack had significantly higher chances of survival. In particular, greater intake of fibre from wholegrains was found to be very beneficial. Increasing fibre consumption was also strongly associated with lower mortality from all causes, as well as cardiovascular disease. Li S et al., 2014. Dietary fiber intake and mortality among survivors of myocardial infarction: prospective cohort study. BMJ. 348: g2659

According to a study published in PLOS Genetics, a common genetic variant carried by one in three people significantly increases the risk of colorectal cancer if your diet includes processed meat. The study investigated how diet influences our genetic predisposition for cancer. It involved over 18,000 people from the US, Canada, Australia and Europe. We already know that eating processed meat is associated with an increased risk of colorectal cancer but this study revealed that, for about a third of the population who carry this specific genetic variant, the risk is even higher. Whether you develop colorectal cancer or not depends both on your genes and lifestyle. And whilst you can’t change your genes, your diet can either switch some of them on or off. This study found that although red and processed meat increases your risk of colorectal cancer, vegetable, fruit and fibre intake lowers it. Let food be your medicine! Figueiredo JC et al., 2014. Genome-Wide Diet-Gene Interaction Analyses for Risk of Colorectal Cancer. PLoS Genetics. 10(4): e1004228.

Fruit and veg – the bone builders! We’ve known for a long time that diets high in fruit and vegetables are good for you. A study examining the relationship between diet and hip fracture risk recently confirmed that they are also best for your bones. The Singapore Chinese Health Study is population-based and enrolled over 63,000 men and women aged 45-74 years between 1993 and 1998 in Singapore. Their diet has been repeatedly assessed over the years and two dietary patterns have been identified – the vegetable-fruit-soya pattern and the meat-dim-sum. The study also divided each of these patterns into different levels according to what they ate. With the ‘vegetable-fruit-soya’ pattern, it was mostly cruciferous vegetables (cabbagey things), fruit and tofu items. The study found that those who ate the most fruit, vegetables and soya had a 34 per cent lower risk of hip fracture compared to people who ate the least. And it seemed that the more of the healthy, plant-based foods people ate, the lower their risk of fracture. Dai Z et al., 2014. Adherence to a Vegetable-Fruit-Soy Dietary Pattern or the Alternative Healthy Eating Index Is Associated with Lower Hip Fracture Risk among Singapore Chinese. The Journal of Nutrition. 144(4): 511-518

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“As a vegan myself, I am delighted to congratulate Viva! on their 20th Anniversary. The work that Viva! does in exposing the hidden truths of animal welfare abuses is exemplary – and long may it continue. Happy Anniversary Viva!.” Philip Mansbridge Care for the Wild

“Happy Anniversary to our friends at Viva!. Twenty years of helping to make this world a more cruelty-free place needs to be celebrated and commended. Congratulations to Viva!. Much love.” Mellissa Morgan Chief Cupcaker, Ms Cupcake

“I am so proud to be a part of the Viva! team. They bring hope, inspiration, perseverance, passion and a huge ray of sunshine to the world of animal welfare. When the Viva! teeth bite, they bite hard and it's that unshakable determination and desire for change that has seen so many campaign successes over the years. Happy 20th birthday Viva! – may the light from all those birthday candles never fade!” Wendy Turner Webster (patron)

“Viva! has become an internationally recognised powerhouse for those who care about preserving and caring for the precious natural resources of our planet and galvanising resistence to the exploitative avatars of greed. Vive la Viva!.” Michael Mansfield QC (patron)

“Congratulations on your 20th year celebrations. You’ve been an inspiration to many of us who have made the commitment to veganism and continue to be our encouragement and a cheerleader for all things cruelty free.” From All @ Veganstore.co.uk

s n o i t a l u t a Co ng r “Viva!’s campaigning has been marked by dynamism, boldness and creativity. This has been its approach whether exposing the brutal reality of animal farming or the wider costs relating to human health, the environment and global hunger. Animal Aid congratulates Viva! for the marvellous work it has done these past 20 years.” Andrew Tyler Animal Aid “Congratulations to Viva! for 20 years of campaigning, with lots of great results along the way. They’ve exposed some shocking abuse, suffering and neglect of animals over the last two decades and the work they do is vital in raising awareness of that cruelty and effecting real change.” DALE VINCE Ecotricity Founder and Viva! Patron

“Oh, wow, Viva! 20! It only seems like yesterday when Viva! was launched in that crowded upper room in London’s Gerrard Street. There was magic in the air that day and I knew that something very, very special was happening. Together we have, and are, changing the world for the animals. Viva! and its work touches the very depths of my heart and I am so very proud and happy to be part of it. Congratulations, Viva!, and many, many happy returns!” Rose Elliot (patron)

“Congratulations on your 20th birthday Viva! We love your magazine and the way you are promoting a vegan way of life.” FREERANGERS. “The revolution will be bloodless and taste pretty damn good! Happy birthday to Viva!, who have spent 20 years celebrating being vegan.” John Robb singer, TV & radio presenter 18


“I’ve been vegetarian for over 30 years but only recently learned of the cruelty involved in producing dairy and eggs, which inspired me to go vegan. This would not have happened without tireless campaigning and education from Viva!. Congratulations on 20 phenomenal years and here's to the next 20!” Jasmine Harman TV presenter

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Come dine with us Saturday, 20 September 2014, 6.15pm to 11pm The Thames, London Viva! have been saving animals for 20 years now and that calls for a celebration! We would be delighted if you would come and party with us on our Anniversary boat party I hope that you will be able to join me and Viva! staff and supporters at our 20th Anniversary celebration dinner. The venue is fantastic – the Erasmus, a spacious riverboat, boasting beautiful interiors and offering stunning views of the Thames. We embark and disembark at Westminster Pier, and the boat takes us on a cruise past many of the most iconic landmarks in London. A very special evening is planned, starting at 6.15pm with champagne and a talk by myself. You will be served a three course vegan menu

Fabulous afterdinner speakers! Jenny Seagrove, Michael Mansfield QC, Kerry McCarthy MP, John Robb and Wendy Turner Webster

of top gourmet quality, including half a bottle of vegan red or dry white wine per person. A cash bar will also be available. There will also be wonderful after-dinner speakers and an auction which will feature work from several animal loving artists, including our very own resident artist, Philip McCulloch-Downs – featured below. Hurry! There are only limited places at this fabulous event. See you at the party! Yours for the animals

Juliet Gellatley Founder and Director

Philip says – “Having worked for many years as a professional illustrator and poet, it was a pleasure to finally be able to combine my beliefs and skills in one simple image – that of the ancient Green Man. This symbolic figure sums up for me the ethos that lies at the heart of Viva! – an innate empathy with the natural world, along with a fierce protection of those animals that our species currently exploit, farm and abuse.” (See page 45)

Our venue – The magnificent boat “Erasmus”

Beautiful original artwork for auction – The Green Man – Acrylic on canvas board. 20”x16” www.viva.org.uk 19

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Exquisite range of organic anti-ageing skincare bursting with Nourish’s Skin Hero ingredients from vitamin B complex to rosehip oil. Designed to treat different skin types and lifestyles. Choose yours!


Order online at www.vivashop.org.uk or call 0117 944 1000 (Mon-Fri, 9am-5pm) 20


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New guide reviews

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Why You Don’t Need Dairy by Juliet Gellatley Reviewed by Dale Vince, Ecotricity Founder

Everyone’s Going Dairy-Free by Jane Easton Reviewed by Liam Nolan

As a vegan, I tend to think I’m fairly well clued up on the health effects of dairy, as well as the inhumane treatment of the animals that are exploited to produce it. Juliet’s new 48-page guide, Why You Don’t Need Dairy, is a bang up-to-date and excellent collection of information on this subject. I learned lots from it. The guide takes us fluently through the (revolting) composition of milk, our strange (and recent) cultural attachment to it, its effects on our health from acne and cancer to diabetes and heart disease, the absolutely horrifying treatment of cows and goats and also shows how we can get better sources of calcium from plants, counter to the milk industry’s marketing myths. It’s so useful to have all this information in one thoroughly referenced, robust and comprehensive booklet even for a vegan – more so for someone still using dairy. Milk is marketed to us as something abundant and natural. And while drinking maternal milk is entirely natural (while young), as Juliet points out in the guide, drinking milk of another species and doing so in adult life is entirely unnatural – it’s actually rather disgusting when you think about it. And that’s before you know the whole truth – that cows’ milk is the product of systematic rape, child abduction and infanticide. Who in good conscience could condone or support that? The more people who read this guide the better.

This great guide is the perfect start-up for anybody looking to ditch dairy. Its 40 pages give you soundly researched reasons why dairy-free is the way to go, gives helpful information on where and how to shop dairy-free and how to eat out dairy-free. It then dives headfirst into the mainstay of the guide – the food! It gives away some of the hard earned secrets of dairyfree cooking that we’ve amassed over the years, telling you which foods to use (as well as how to cook with them) as substitutes to create the most decadent as well as everyday meals. These inventive tips will make you wonder why you knew so little about food to begin with! It finishes off with recipes, taking you through each type of dish – many old favourites – and how to make them dairyfree. From sauces to starters, mains to desserts, it’s got the lot. Some of the recipes included are Trio of Cheezly Sauces, Sour Cream, Speedy Pizza, Creamy Vegetable Quiche and Mushroom Stroganoff – and you could, of course, finish off by making Tiramisu or a Fruity “I bought this guide after Juliet’s brilliant Cheesecake! dairy talk at Bristol VegFest. I have now This really is a vital source been vegan for a month and my migraines of information and you’ll be have disappeared. I didn’t realise that milk amazed how simple, easy and delicious dairy-free living is so unnatural and contains a cocktail can be. of hormones involved with cancers – SPECIAL OFFER and is linked to weak bones, not Everyone’s Going Save 60p when you buy strong! Thank you Juliet for this Dairy-Free, £2 (plus both guides for £5.90 (inc £1 p&p) p&p). Send cheque (payable to great guide – I found it convincing, www.vivashop. Viva!) with your order to Viva!, fascinating and helpful.” org.uk/books/ 8 York Court, Wilder Street, Jeanette Westman, Viva! supporter everyones-goingBristol BS2 8QH or buy online dairy-free-guide. at www.vivashop.org.uk/ books/dairy-freeWhy You Don’t Need Dairy, £2.50 (plus £1 p&p). guide-offer www.vivashop.org.uk/books/why-you-dont-needdairy-guide-new www.viva.org.uk 21

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New report reviews

The Dark Side of Dairy A Viva! Report Updated by: Veronika Powell, MSc Zoology and Animal Behaviour Editor: Juliet Gellatley, BSc Zoology, DipCNM Nutrition

A Viva!Health Report By: Dr Justine Butler, Senior Health Researcher & Writer, Viva!Health Edited by: Juliet Gellatley BSc DipDM, Founder & Director, Viva!Health

White Lies (a scientific report) By Dr Justine Butler Viva!Health Researcher & Writer 124 pages, Viva! £5.50 plus p&p


The Dark Side of Dairy By Veronika Powell MSc Viva! & Viva!Health Campaigner

White Lies is an extraordinary body of work that analyses 40 pages, Viva! £5.00 plus p&p much of the recent science on dairy consumption and health and considers over 380 scientific studies. Professor Jane When most people think of dairy cows, they think of a tranquil, Plant, CBE, provides a foreword and says: “This report is bucolic scene of healthy cows ambling around grassy meadows, both timely and welcome.” Professor Colin T Campbell, of chewing the cud. The reality of 21st century dairy farming could China Study fame, also writes a foreword, saying: “More not be more different. This comprehensive report details every recently, much more evidence on the adverse effects of aspect of the modern dairy cow’s life from start to end. It sets cow’s milk have been accumulated and much of it has been the scene providing background information and looking at the ably reviewed in this excellent report, which is timely, broad finances behind the dairy industry. The natural life of cattle is in scope and profound in its consistency”. described, including how cows behave in groups. And, did Broad it certainly is, beginning with the origins of you know, cows in the wild can live to be 20 years old? Avaliable from dairy farming and then bringing it bang up-to-date The report describes how the insatiable drive for www.vivashop with a detailed look at modern intensive farming. It ever-bigger milk yields places a huge physical burden .org.uk go to carefully charts the differences between human and on the modern dairy cow. It explains the array of materials then cows’ milk and their composition; the hidden nasties physical ailments commonly endured by dairy herds guides and that lurk in dairy and considers what lies behind the and details the consequences of those for her and milk reports school milk programme and infant formulae. consumers – for instance, milk contains pus as a result of Then comes the bulk of this very serious work – looking their almost constant ill health. at each disease that is influenced negatively by cows’ Like us, cows have to go through pregnancy and give birth milk. It’s done in alphabetic order and needs to be in order to produce milk. Amazingly, there is widespread because, staggeringly, the list just goes on and on, ignorance of this simple biological fact. Male calves are the each disease being given proper scrutiny and unwanted by-products of the dairy industry – their chilling supported by good-quality, peer-reviewed science. fate is detailed in this ground-breaking report. Goats’ milk It begins with acne and ends with osteoporosis production is also exposed and revealed as not being the – and in between are 25 other diseases or cruelty-free alternative of its marketing hype. It explains the conditions that dairy impacts on. The four effects dairy farming has on the environment and the link cancers are breast, bowel, ovarian and between bovine TB and badgers. prostate; there’s coronary heart disease Fully-referenced and packed with facts the dairy industry and Crohn’s; diabetes and dementia, would rather you didn’t know, this well-written report gallstones and migraine. In fact, explains why dairy farming is arguably the cruellest of all think of almost any degenerative modern farming industries. “The dairy cow is exposed to disease – as opposed to infectious ones – more abnormal physiological demands than any other class and you’re likely to find it here. But there is of farm animal, making her a supreme example of an also food poisoning which only overworked mother”, says Professor John Webster of Bristol goes to show that milk University. This excellent report serves as a wake-up call for really does have the lot. a society with its head in the sand. TONY WARDLE DR JUSTINE BUTLER

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Cancer – the truth at last

Almost one in two of us will get cancer at some point in our lives. Why is it rampaging out of control and how can we fight it? To find out, Viva! founder Juliet Gellatley met Professor Mustafa Djamgoz, Professor of Cancer Biology at Imperial College, London, and co-author (with Professor Jane Plant) of the book Beat Cancer

“W Below, Professor Mustafa Djamgoz and right, with co-author Professor Jane Plant, Viva! patron



elcome Juliet, please have a seat”. Professor Mustafa Djamgoz proffers a chair in what appears to be a storage room packed floor to ceiling with boxes, papers and books. I jokingly asked if it was his office – it was! “But I can find anything within two minutes!” he smiled.

We’re in Imperial College, arguably the world’s best university for science. Mustafa was a neurobiologist for over 20 years before turning his sharp and brilliant mind to fighting cancer. He has published more than 200 scientific papers, won several awards, including the Huxley Memorial Medal, and been awarded the Freedom of the City of London. I was excited to meet an eminent cancer biologist, whose new book, Beat Cancer (co-authored with Viva! Patron and geochemist, Professor Jane Plant), calls for all cancer patients, and those at high risk, to go vegan. Not only that, but Professor Sir Graeme Catto, president of the College of Medicine and former president of the General Medical Council, wrote the foreword and says: “I recommend the book highly not only to cancer patients and their supporters but also the health professionals… I hope they read the book and take on board its key messages to help us all beat cancer.” Finally, UK academics are publicly acknowledging that a vegan diet

helps to protect us from cancer and that high levels of meat and dairy are linked to colorectal, oesophageal, bladder, breast, prostate, gastric, ovarian, kidney and pancreatic cancers – amongst others. This is truly a eureka moment. Although many of us develop cancer, our chances of survival are better than ever, particularly with early diagnosis. Beat Cancer shows that prevention is becoming a reality and explains what you can do to boost your odds of beating cancer. Divided into 10 selfcontained steps, it helps us to understand what cancer is, how to prevent it and how to manage it when diagnosed. I found the book empowering and fascinating. About cancer The first step is to understand what cancer is. It is not a single disease! There are more than 200 types, some driven by hormones, others not. They vary in their biochemical properties and how fast they grow and spread. “Not surprising then”, says Mustafa, “there is no single therapy or treatment that works for all cancers.” Cancer rates vary wildly across the world and the differences are so stark that we now refer to cancers of affluence or of poverty. In the West, hormone-related cancers, such as breast and prostate, are amongst the most common. In poorer

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nations, cancers caused by stomach, liver and cervical infections are far more prevalent. There are also differences between East and West. Mustafa explains: “The incidence of prostate cancer in Japanese men is one of the lowest in the world yet when they move to the West and eat a Western diet, their risk rapidly rises to the same level as the locals. It cannot be wholly genetic but is related to lifestyle”. In fact, the World Health Organisation say 30-40 per cent of cancers are preventable by a change in diet. Cells behaving badly Cancer is our own cells behaving badly. Beat Cancer explains how we are made of more than 100 trillion tiny cells, most of which are constantly reproducing themselves (or we would wear out!). “Cancer happens”, says Mustafa, “when the systems that regulate these processes go wrong – cells lose control and multiply in an uncontrolled way.” Healthy cells divide 50 to 70 times before dying but cancerous cells can divide indefinitely. Their molecular brakes don’t work and they lack the mechanism that triggers cell suicide. Cancer cells invade surrounding healthy tissue and can spread to other areas of the body (metastasise) via the bloodstream or lymph vessels: “It is the ability to spread that makes cancer so dangerous and most cancer deaths are from the metastatic disease, not the original tumour. This is why early detection and vigilance are so important”, says Mustafa. Solid cancers develop in three stages: initiation, promotion and progression. n Initiation – when the genes that control cell reproduction are damaged, for example by tobacco smoke. n Promotion – when the damaged cells multiply to form a primary tumour. n Progression – when the primary tumour develops further and starts to spread. Crucially, promotion is not inevitable. Imagine the initiated cells as seeds ready to germinate but needing the right conditions to grow. They require water, nutrients, sunlight… otherwise they lie dormant. Cancerprone cells also need certain conditions to multiply. Beat Cancer explains that research links cancer promotion to high levels of growth

factors in the bloodstream and, with hormone dependent cancers, high levels of oestrogen and testosterone. In fact, oestrogen levels are a critical determinant of breast cancer risk and directly participate in the cancer process. Oestrogens are contained in meat and eggs but the main sources are cow’s milk and dairy products, which account for 60 to 80 per cent of all the oestrogens consumed. Mustafa tells me: “Oestrogen is very hard to break down naturally and it passes from cows’ milk to us. Some people think they are protected by pasteurisation but this process does not destroy oestrogen or some growth factors.” Milk – it’s got the lot! A cow is milked until seven months into her nine-month pregnancy and then again shortly after giving birth. This ensures that milk contains many biologically active molecules. In a typical glass of milk or bite of cheese, there are 35 hormones and 11 growth factors, including IGF-1, oestrogen and progesterone, gonadal, adrenal, pituitary, hypothalamic and other hormones. IGF wot not? IGF-1 stands for insulin-like growth factor -1. It is a growth hormone that controls growth and development in both cows and people but each species has very different rates of growth. IGF-1 in cows’ milk crosses our intestinal wall and enters our blood where, it is thought, it encourages our body to produce more of our own IGF-1. Even small increases raise the risk of several common cancers, including breast, prostate, lung and colon. Mustafa also explains that another, particularly dangerous growth factor is VEGF (vascular endothelial growth factor) which is strongly implicated in the spread of cancer and hence a target for cancer drugs. VEGF also has a vital role in fighting infection by making tissue more permeable, enabling the movement of white blood cells to areas of infection. In the UK, one-third of dairy cows at any given time have the udder disease, mastitis. Their natural VEGF is vital in fighting this so, unsurprisingly, it is found in their milk.

Milk is not the only culprit when it comes to cancer as colon cancer development, for example, is linked to a high intake of red and processed meat. Bad diet, bad genes Astonishingly, humans have only 22,000 genes, whilst a banana has 36,000! How? The answer is because 98 per cent of our DNA is made of regulatory proteins that determine which genes are expressed and to what extent. Just because you have a gene, it doesn’t necessarily mean it will be turned on. We are enormously influenced by our environment in this. Mustafa explains: “Think of genes as a string of lights. We used to think that cancer happened when one or more lights in a string was damaged but we now know that some lights can be turned up (up-regulated genes) or turned down (down-regulated genes), switched on or off or somewhere in between”. So, we now know that cancer depends not just on individual genes but on the interaction between our genes and their surroundings determined by our lifestyle and environment. Mustafa mentioned a stunning trial that demonstrated the power of food in turning on and off genes. Dean Ornish MD, Clinical Professor of Medicine at the University of California, showed that early stage prostate cancer could be reversed by diet and lifestyle changes. The trial, conducted with world-leading microbiologist, Craig Venter, discovered that after only three months on a vegan diet, over 450 cancer genes had been downregulated and 48 protective genes had been up-regulated. Patients with otherwise untreated, early prostate cancer were put into remission. CONTINUED ON P44

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Summer dining with the

Viva! Cookbook No need to slave away on sunny days with these fast feeds! They are just a sample of the 130 plus great recipes in the new Viva! Cookbook by our own Jane Easton. There is an abundance of advice and tips with every recipe but these we have stripped bare to their essentials so you can get straight to the taste. See page 29 for all the extraordinary useful information and super recipes this triumphant vegan cookery book contains.

Chilled Avocado Soup SERVES 2-4 | 10 MINUTES PREPARATION PLUS 30 MINUTES CHILLING TIME This delicious summer soup looks beautiful and sophisticated but is very easy to make. ■ 2 large ripe avocados or 3 small ones ■ 480ml/17fl oz cloudy apple juice ■ 1-2 tbsp dry white wine or dry cider ■ 240-480ml/9-17fl oz water. Add gradually until required consistency is reached ■ 1-2 tsp vegan bouillon dissolved in a little water ■ 1 tsp lemon zest – plus a little more for garnish ■ Juice of 1-2 lemons. Again add gradually, tasting as you go ■ Handful of chopped lovage or parsley plus a few sprigs for garnish ■ Centre stalks of a head of celery, chopped finely ■ Salt and black pepper to taste 1 Slice the avocados in half, remove the stones and flesh with a spoon. 2 Blend flesh with some of the water and lemon juice plus all the apple juice, lemon zest, bouillon powder, herbs and celery. Blend until smooth. 3 Taste and add more water/lemon juice as desired. Season. 4 Chill for 30 minutes or more. It needs to be cool but not cold. 5 Garnish with lemon zest and chopped herbs.



Cauliflower & Flageolet Bean Antipasto SERVES 4-5 | 30 MINUTES; PLUS 1-2 HOURS CHILLING TIME An easy way to serve cauliflower. The pale gree of flageolet beans are pretty but you can use small white beans such as haricot or cannellini. Serve with crusty bread. Do Stage I in advance to allow flavours to marinate. Stage I ■ 180ml/6fl oz extra virgin olive oil ■ 180ml/6fl oz balsamic or red wine vinegar ■ 120ml/4fl oz water ■ 2 medium cloves crushed garlic ■ ½ tsp salt ■ ½ tsp whole black peppercorns ■ 2 bay leaves ■ 1 medium cauliflower, broken into bite-sized florets

Stage II ■ 1 small red onion, chopped fine ■ 1 large handful of parsley, chopped fine ■ 5 fresh basil leaves, snipped with scissors ■ 1 large carrot grated coarsely ■ 1 tin of flageolet beans rinsed and drained

1 Place all Stage I ingredients in a saucepan, bring to the boil and simmer for 5 minutes, or until al dente. 2 Remove from heat, cool, place in covered container for several hours. 3 Prepare ingredients for Stage II. 4 Mix cauliflower mixture with Stage II ingredients and place in serving bowl.

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Smoky Mexican Mushroom Stroganoff SERVES 4 AS A MAIN COURSE, 6-8 AS A SIDE DISH | 45-55 MINUTES Chipotle chillies are rich, creamy and taste-dazzling! This is a filling dish that needs little by way of accompaniment other than a cooked grain and a green salad. If you can’t find whole chipotles, try chipotle paste (Tesco). If neither is available, use smoked paprika and fresh red chilli fried with the onion. ■ 200g/7oz uncooked brown rice; quinoa or mixed grains OR 450-500g (approximately 2 pouches) of ready-cooked grains ■ 1 tsp bouillon powder or Green Oxo cube ■ 1 tbsp vegan margarine ■ 1 tbsp olive oil ■ 1 large red onion, halved and thinly sliced ■ 1 chipotle chilli (or to taste) ■ 1 tsp smoked paprika ■ 1 tub vegan cream ■ Sheese, Tesco or Tofutti cream ‘cheese’ mixed with 5 tbsp plain vegan yoghurt

■ 2 tbsp white wine ■ 700g/generous 1½ lbs large mushrooms, sliced ■ 1 bunch chives, chopped small. Reserve a tablespoon for garnish ■ Salt ■ Sour cream ■ 1 pack firm silken tofu (approximately 350g) ■ 2 tbsp lemon juice ■ 3-4 tbs vegetable oil ■ 1 tsp cider vinegar ■ 1 tsp sugar ■ ½ tsp salt or according to taste

1 If cooking grains from scratch, place in boiling water with stock cubes or bouillon. 2 Meanwhile, make the stroganoff. 3 Cut stalk from the chipotle, soak in very hot water for 10 minutes. Snip off the woody bit and scrape out the seeds (they are very hot)! 4 Cut remaining chilli into small pieces. In a large frying pan heat margarine. 5 Add olive oil and fry onion and chipotle pieces until onion is soft and translucent. Add smoked paprika and fry, stirring well. 6 If using chipotle paste, use 1-2 tsp and add now. 7 Add mushrooms and coat with the oil mixture. Sauté until golden brown. Add white wine. 8 Sauté the stroganoff on a low heat until mushrooms are tender, stirring occasionally. Add 1-2 tbsp water if too dry. 9 Blend tofu until smooth and no longer grainy – 2-3 mins. Add remaining ingredients and blend again until well mixed in. Taste and adjust seasoning. 10 Add sour cream and chives to stroganoff and stir just before serving. Serve with the grains and garnish with chives.

Artichoke & Filo Pie with Creamy Butterbeans, Olive & Sundried Tomatoes SERVES 4-6 | 40-50 MINUTES – INCLUDES 20-30 MINUTES BAKING This lovely-looking pie is simple to make. Filo is sold chilled or frozen (defrost thoroughly). Don’t worry about any rips or tears but keep the filo from drying out by covering it with a wet, wrung out tea towel while layering the pie. ■ 1 medium red onion, chopped plus a little olive oil ■ 2 tins of butterbeans, rinsed and drained OR 480g homecooked beans ■ 2 tbsp finely chopped parsley or more to taste ■ 2 tbsp olive oil ■ 4 tsp lemon juice ■ ½-1 tsp salt, according to taste ■ Black pepper – freshly ground – to taste

■ ⅛-¼ tsp cayenne pepper, depending on taste ■ 1 tin of artichoke hearts, drained OR 240g frozen hearts, defrosted ■ 4 tbsp chopped, pitted Kalamata or black olives ■ 6 large sundried tomatoes, chopped – if dried, soak first ■ Filo pastry sheets (about ⅓ of a pack) ■ Oil or oil spray to coat filo layers

6 Lightly grease tin or dish and line with several, overlapping layers of filo sheets, leaving enough overhanging to cover the top. Oil each layer well. Don’t worry if they tear. 7 Spoon in half the filling and smooth out evenly. Fold over some of the filo layers, add remainder of filling and repeat the process. Lightly oil the top. 8 Bake for 20-30 minutes until golden brown. Remove from the oven and allow to cool a little before slicing into portions.

1 Preheat the oven to 200°C/400°F/Gas Mark 6. 2 In a frying pan, heat the oil and sauté onion until tender. 3 Part-blend/mash two thirds butterbeans until smooth. Mash remainder, leaving some texture, and mix in. 4 Add olive oil, lemon juice, parsley, salt and cayenne. Mix well to form a stiff, creamy mixture. 5 Add chopped artichoke hearts, olives, sundried tomatoes and mix gently. Adjust seasoning/lemon juice as necessary.

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Supreme Strawberry Tarts One large tart or six small tartlets that are quick and utterly delicious. Make your own custard filling but ready-made vegan soya custard or dessert are also great. Vanilla Custard Filling ■ 2 tbsp plain flour ■ 4 tbsp cornflour ■ 6 tbsp water ■ 65g/generous 2oz caster sugar ■ 315ml/11fl oz soya milk ■ 2 tsp vanilla extract

Pastry ■ 110g/scant 4oz vegan margarine ■ 125g/4½oz caster sugar ■ 125g/4½oz plain flour 1 large punnet of strawberries Glaze ■ 3 tbsp strawberry jam or redcurrant jelly + 1 tbsp water

Viva!bocker Glory The ultimate in old-school desserts, vegan style. ■ 4 tbsp jam thinned with a little water ■ 2 scoops of vegan ice cream ■ Fresh fruit – banana, raspberries, strawberries, blueberries, pineapple, mango ■ Vegan whipping cream, (buy in cartons or spray cans) ■ 2 tsp grated vegan chocolate, dark or ‘milk’ ■ 1 tsp toasted, slivered almonds or hazelnut pieces 1 Drizzle one third of fruity sauce at bottom of sundae glass. 2 Place one scoop of ice cream, followed by a layer of fruit. 3 Repeat process until you reach the top – leave enough fruity sauce for the topping. 4 Squirt or pipe cream on top, add grated chocolate, another squirt of fruity sauce and sprinkle with nuts. 5 Eat immediately.



1 Make custard filling by mixing flour and cornflour together with water and beating or whisking vigorously. 2 Gently heat sugar and soya milk in a saucepan. Add cornflour/flour mixture and bring to boil, whisking thoroughly. 3 Cook sauce for one minute, stirring continuously. Add vanilla essence. Remove from heat, place in a bowl and set aside to cool. 4 Preheat oven to 180ºC/350ºF/Gas Mark 4. 5 Make the pastry. First, lightly grease tin or tins. 6 In a large bowl, cream sugar and margarine together until smooth. Sieve weighed flour over and mix in thoroughly. If possible, allow pastry to rest in fridge for 30 mins. 7 For tartlet tins, divide pastry into six pieces. OR, place all the pastry in a 23cm/9 inch loose-bottomed tart tin. 8 Press pastry in so that bottom and sides are completely covered. 9 Place tin/tins in oven and bake for 15-20 minutes or until golden brown. Do not overcook. 10 Remove and allow to cool for a minute or two. Remove pastry case(s) from tins and place on a rack. 11 Hull strawberries and slice thinly. 12 Spoon vanilla custard evenly into tartlet case(s). 13 Arrange sliced strawberries on top. 14 Make glaze. Heat jam and water together in a small pan, mix well, cool and drizzle carefully over the tarts. Let glaze set before serving.


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Launching on Sep 20 at Viva!’s 20th anniversary dinner – the brand new, brilliant, blooming lovely…

Viva! Cookbook – 145 contemporary, tested vegan recipes from our own cookery expert, Jane Easton We push pulses into new, flavourrich dimensions; take tofu into new territory; introduce seitan and other less common ingredients. There’s souperb soups, lovely lunches, side dishes, main meals and sweet things as well as cracking combinations. It has child-friendly recipes, special dishes for non-veg friends, advice for solo eating, essentials for the store cupboard and advice on freezing. Inspiration is drawn from around the world and dominating every recipe is flavour, flavour and more

! w o N r e d Or 20 p e S e l A va ila b

flavour. Ordinary and boring they are not! So add extra pazazz to your life with the Viva! Cookbook. Tantalising tasters: Sautéed Squash with Olive Tapenade & Cannellini Beans; luscious Two Pear Salad with Balsamic Dressing; decadent Luxury Chocolate Mousse and Viva!bocker Glory. Moroccan Stew with Quesadillas with Guacamole & Lime Sour Cream Dip and tangy Mango Salsa. Or Big Puff Pie bursting with mixed mushrooms.

Plus – superb colour pictures of almost every recipe

The Viva! Cookbook brings vegan cooking of age and costs just £9.99 (plus £3.95 p&p). Order online at www.vivashop.org.uk/books/pre-order-viva-cookbook. Or by mail: Viva!, 8 York Court, Wilder Street, Bristol BS2 8QH (make cheque payable to Viva!). Or by phone: 0117 944 1000 (9 to 5). www.viva.org.uk 29

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life Viva!’s media blitz for the animals BY TONY WARDLE, EDITOR

Another Viva! Media Blitz A BAN ON religious slaughter was announced earlier this year by Denmark and the media flood gates opened. We did three half-hour slots on Three Counties Radio and then went into the studio and did nine, back to back BBC radio interviews – Leicester, Shropshire, Manchester, Guernsey, Ulster, Derby, Oxford, Cornwall and West Midlands. We were supported by the president of the British Veterinary Association who came out strongly in favour of a ban. The New Internationalist published a three-page debate in the form of email exchanges between Viva!’s Tony Wardle and Mohammed Ansar, a Muslim activist. You can read it online at newint.org/argument. Working with a national journalist, we were able to expose the fact that some of Burger King’s so-called vegetarian options fall a little short of the claim. They are cooked in the same fat as their meaty products. This is becoming a common problem, with big multinationals trying to cash in on the ethical market but not bothering to take the issue seriously.



York’s The Press went to town on our call for foie-gras to be banned at the York Food Festival while the Sunday Times in Scotland sympathetically covered our story on the slaughter of kangaroos. Director Juliet Gellatley’s home town magazine, Chepstow Matters, did a brilliant five pages on Viva! and its work. Patron Jane Plant’s new book (with Prof Mustafa Djamgoz) made the nationals with headlines that milk causes cancer. But perhaps the most extraordinary was in the Daily Star – Meat is Murder – running our comments on the decision to reduce slaughterhouse inspections. We had dozens of pieces in local press across the UK on foie-gras, our Mother’s Day campaign and other subjects. Both the Daily Mail and the Evening Standard ran headlines saying that eating animal protein was as unhealthy as smoking. The Daily Mail also ran a big piece on why people are eating half-a-billion bangers less each year – health as much as price. Even the Guardian is finally falling into line with a piece on the rise of non-dairy milk.

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Explore Vegan and Vegetarian Cuisine with the professionals AN EXCITING NEW, part-time course in South Wales has been specially developed for chefs and caterers to study the art of vegetarian cookery. Aimed at professionals and endorsed by Viva!, the course is designed to cater for a range of needs where individual talent and creativity are positively encouraged. As a professional caterer looking to experiment with vegetarian and vegan cuisine or learn something new, the course will cover:

• different dietary requirements for health, ethics and religion • enhanced creativity with colours and flavours to create exciting dishes • the art of creating simple dishes that don’t cost the earth • reflection on current food trends with ideas that are fresh and original.

Coleg y Cymoedd offers an excellent professional working environment and fantastic catering facilities for learning the art of vegetarian cuisine. Course facilitator, Valerie Smith, is a qualified chef/nutritionist and an enthusiastic, practicing vegan so is in the prime position to promote and deliver Vegan Cuisine with imaginative and innovative flavours and ingredients. The course is based just outside Cardiff and is set to put Wales on the map for healthy eating and inclusiveness by offering of a huge variety of different tastes and preferences. This exciting course will be run at the Nantgarw campus of Coleg y Cymoedd from September 23, 2014, for six weeks on Tuesday evenings, between 5pm and 8pm. The cost per person is £215.

Vegan chef Valerie Smith, course facilitator

made Spicy spinach and nut filo parcel with home ey spicy mango chutney and beetroot chutn

For more details please contact Client Services & Business Enterprise on 01443 663024 or email Jayne.Jones@cymoedd.ac.uk. www.viva.org.uk 31

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Viva! Poland is brilliant at what they call ‘happenings’ which always attract the media, this one is anti-bullfighting

Tony Wardle outside Canadian embassy in Warsaw. Seal products have now been banned

Against ritual slaughter which has now been banned in Poland

Poland A Star in the East IT ALL BEGAN with a visit to Warsaw to launch our book The Silent Ark. While there, we were implored to do something to help stop the live export of 100,000 horses every year by road to Italy. What we learned of its cruelty shocked us. In 2001, just months later, we were back in Warsaw to launch Viva! Poland, to marshal the revulsion of Polish people behind us and attack the trade. Within three years, 40 per cent of people in Poland knew of Viva! and the horse trade had been slashed by two thirds. No one could have foreseen that Viva! Poland would become one of the pre-eminent animal groups in the country. To gain charitable status, which allows people to nominate Viva! Poland to receive a percentage of their tax payments, they were required to take on a wide variety of issues. Now, under the extraordinary leadership of Cezary Wyzinsky, they promote veganism, campaign for farmed animals and attack live exports but also campaign against fur, arrange adoptions and sterilisation of



domestic animals and recently took over the 700 animal sanctuary at Korabiewicach. Staff have learned extraordinary media skills and are rarely out of the headlines. Quite rightly, they claim that Poland has changed in its attitude to animals and Viva! Poland can claim much of the credit. All opinion polls show that the number of Polish people giving up meat and dairy is constantly climbing – from a base of almost zero. So quickly has the audience grown that Viva! Poland’s consumer magazine, VEGE, is available nationwide. They are very keen to work with other organisations and to foster the growth of local groups. This inclusiveness has led to a 200,000 signature petition, now going through parliament, for a new Animal Protection Act which would ban fur farming and animal circuses, amongst many other things. Manager Cezary very kindly says: “We look up to Viva! UK, trying to catch up with them and do as many campaigns where they are most needed.” We say, Cezary, you have done an extraordinary job that no one else could have matched!

One of our rescue animals

tuary at the Korabiewicach sanc

Viva! Poland manager, Cezary Wyzinsky speaking to the media at an anti-factory farming demo

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Get clicking! Viva!’s 20th Anniversary Photo Competition Aspiring Photographers we need YOU! So much of Viva!’s work over the past 20 years has involved portraying farmed animals in pictures. How else would people realise the state of these poor creatures and the dire, factory farm conditions in which they have to live – and which we campaign to close. From the posture, the cuts and abrasions but particularly eyes, we often get a vivid insight into the animals individual personality, revealing they are much, much more than a unit in a heartless production line. And that is what we are looking for – an insight into the animals themselves. So why not be a part of our crucial work by entering our competition to celebrate the animals we fight for? We are looking for high quality photos of farmed animals – no matter what the setting. It could be images taken at home, a sanctuary, outdoors or in an intensive indoor farm – anywhere. They can be sad or uplifting, amusing or enraging but it is the animal we want to see. You can email us as many photos as you like, colour or black and white. (Please try to send at least A4 portrait size at 300dpi, or at least 2480px wide by 3500px high. We will look at every photo so still send them even if you are not sure about resolution and other technicalities. Kids – if you use a phone camera, email the photo at the highest resolution. AGE The competition is divided into three age categories: under 11s; 11-17’s and 18 and overs. JUDGES We are delighted to have wildlife photographer Christopher Rimmer as a judge – and you can see some of his stunning photos at www.christopherrimmer.com. Tony Wardle, editor of Viva!life, Juliet Gellatley, founder of Viva!, and Justin Kerswell, will also be judges. PRIZES There will be an Overall 1st prize. Your photo will be the front cover of Viva!life, plus £50 of Curry’s gift vouchers. n 1st prize in each category: £40 Curry’s gift vouchers and £40 of Viva! gift vouchers. n 2nd prize £30 of Viva! gift vouchers. n 3rd prize £15 of Viva! gift vouchers. ENTRY AND CLOSING DATE Please send your entries as hi-res jpegs to photo@viva.org.uk by 30 October 2014, with your full name, address and age if under 18. COPYRIGHT Please note that by entering the competition, Viva! will be permitted to use your photos free of charge in any of its materials, crediting you.

Good lu c k! www.viva.org.uk 33

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The Viva! 20

20 years old – 20-mile relay race! Viva! are taking on a 20 mile relay run to celebrate our 20th birthday! The Viva! team are taking on this mammoth run – wait for it… dressed in animal onesies! And Viva!’s own superathlete Ash George will run the entire 20 mile course! The whole point of our 20th anniversary, 20-miles onesie run (and make no mistake, most of us are not runners) is to raise awareness of the continuing suffering of animals and to attract funds for our fight against it. We will be doling out leaflets all over Bristol as we go. On Saturday, September 6, 2014 we’ll gear up and face the challenge on The Downs in Bristol. Please, make it all worthwhile and sponsor us (a form is enclosed) or donate online:

www.justgiving.com/vivarun. Help us celebrate. Organise your own fund-raising events to boost our fighting fund for animals. Whatever you do to mark Viva!’s 20th anniversary – 20 lengths in a

swimming pool, baking 20 different cakes for a vegan cake sale, 20 vegan pizzas for a special party, cycling or walking 20 miles (okay, you can cheat and make it 20km) – your contribution will be hugely appreciated. Let us know what you’re planning by getting in touch with Viva! – info@viva.org.uk or call 0117 944 1000. The Viva! team is: Juliet Gellatley, Tony Wardle and their sons Jazz and Finn, Justin Kerswell, Rhiannon Buck, Claire Morley, Jane Easton, Veronika Powell, Justine Butler, Philip McCullochDowns, Katrina Gazley, Laura Turner and Beata Rzepecka-Wilk. Check us out at www.viva.org.uk/ vivarun.

Looking for the perfect pressie? Adopt an animal! Farm Animal Sanctuary and We have joined forces with the bring you the perfect way to Viva! Poland Animal Sanctuary sed for the food, pet and abu n bee e to help animals who hav r donation will help feed and entertainment industries. You have often suffered terribly look after these animals, who . before being rescued

Beton the goat


the dog

Fargo the bull


the horse

Borys the bear



A d op t for on ly £18 a yea r. ck Ea ch a d op tion pa r in clu d es a co lou p h oto, certifica te a nd on e upda te a yea r

For more info see imal.org.uk www.adoptafarman17 944 1000 or call us on 01

Peppa the pig

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Egg Advertising – it Cracks You Up There are sales people out there who can’t afford to lie – but they want your money so can’t afford to tell the truth either. By Tony Wardle


emember the old advertising slogan, Go to Work on an Egg? Brilliant, absolutely brilliant! It was the creation of what was then the Government-backed Egg Marketing Board and made no health claims, no nutritional claims – nothing! Introduced in 1956, it spawned a £12 million, six-year-long TV advertising campaign featuring those old stalwarts, Tony Hancock, Patricia Hayes and Pat Coombs, and ran from 1965 to 1971. It

strongly implied that eggs were good for you, were energy powerhouses, should be eaten every day and were beyond criticism – without saying any of those things. Like I said, brilliant! Just how brilliant can be seen by the tussle the US egg industry has had with its own government in its desperation to say something positive about eggs. The only reason we know this is because our old friend Dr Michael Greger, of the non-profit, Nutrition Facts, obtained copies of their u

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written exchanges under the US Freedom of Information Act. The facts are fascinating and have numerous parallels with the UK. The egg industry’s first claim was that ‘eggs are healthy and nutritious’ but the US Food & Drug Administration (USFDA) wasn’t very happy about that: “Healthy and nutritious have certain connotations and because eggs have the amount of cholesterol they do, plus the fact that they’re not low in fat, these words are problematic. However, you can say something that is just as strong, if not stronger, and that is ‘naturally nutrient dense’”. Legally, you can’t describe something as nutritious unless it is actually nutritious. Of course, you could just as truthfully describe Coca Cola as nutrient dense as there is no legal definition to define it. The second claim was that eggs are a ‘nutritional powerhouse that aid in weight management.’ The USFDA weren’t happy with that either: “We were warned some years ago not to portray eggs as a diet food because of the fat and cholesterol content so we need to tread carefully here. They contain twice the calories of anything that can be called ‘low calorie’. Nutritional powerhouse can’t be used either.” The ad was headlined ‘Egg-ceptional nutrition’ and that was also turned down: “You can’t legally call eggs nutritious… Let’s move on to plan B.” The industry came up with a new ad with the headline, ‘Find true satisfaction’ and went on to claim, ‘New research shows that eggs can promote satiety’ and ‘Naturally nutrient dense. High-quality protein. Can reduce hunger …..make it with eggs.’ Let’s forget for a minute that if you eat enough of it, any food can stop you feeling hungry but this pleased the USFDA: “How clever you are – yes I can approve this.” But then they added a rider, reminding the egg industry that you can’t call them a rich source of protein, you can’t say they pack a nutritional wallop, you can’t say they contribute nutritionally and you can’t say they’re healthful or healthy or contribute healthful components. You can’t even say that eggs are an important part of a healthy balanced diet. You can say they provide a satisfying start to the day. You also can’t say they are naturally healthy but you can say they are a recognisable ingredient. “Just remember that you need to steer clear of words like healthy or nutritious as eggs fall short of the FDA’s

advice on egg consumption, and to counter public health warnings linking eggs with heart disease, the egg industry created a National Commission on Egg Nutrition and issued a forceful statement: “There is no scientific evidence whatsoever that eating eggs in any way increases the risk of heart attack.” What they didn’t say was that even their studies, funded by the American Egg Board, showed there were direct benefits to arteries from not eating eggs. The U.S. Court of Appeals, unsurprisingly, found the claim patently false and misleading. The American Egg Board was also active on another front, issuing advice to its egg-producing members to exercise caution when providing footage to the media: “Do not show multiple birds in cages – they look too crowded and open us up to activist criticism. Shots of two birds eating look ok. Don’t show farms that look huge and very commercialised as that would be an open door to activist criticism and critics of large animal agriculture operations. Avoid shots that show a high-tech commercial farm and do not show rooms full of eggs – it is too overwhelming for consumers.” In other words, don’t show the truth! Now, when did you ever see an ad in the UK, either in print or on TV, that showed hens in intensive farms? Even worse, whenever a programme uses a bit of ‘wallpaper’ footage of hens they are always cosy, hobby, freerange birds and never battery or barn hens or even proper, commercial free range, which are equally as squalid. Michael Greger MD is an extraordinary man who, it seems, spends most of his life reviewing all the latest science on health and nutrition, as well as doing the kind of detective work I have relied on here. He produces daily videos of what he finds and if this is your area of interest I strongly suggest you sign up (free) to receive them. He will be slowing down for a while as he is working on his next book but he has an enormous archive of past daily videos to keep you informed (NutritionFacts.org). He is no friend of the egg industry, obviously, and one of his recent findings will make him even less so – that even just a single egg a week may increase the risk of diabetes, the leading cause of lower limb amputation, kidney failure and new cases of blindness. They also won’t be very pleased by a new report in the journal Breast Cancer. A meta-analysis of 13 studies shows that egg consumption is associated with an increased risk of breast cancer. Eggsistential, man, eggsistential!

“Do not show multiple birds in cages – they look too crowded and open us up to activist criticism.” The American Egg Board



requirement on both cholesterol and saturated fat requirements.” An ad proposed by Californian egg farmers was simple in its claim. ‘Local eggs are safe, fresh, affordable and healthful’. Again the censor intervened saying you can’t say healthful or safe because over 100,000 US citizens are poisoned with salmonella by eggs every year. The American Egg Board’s response was that salmonella is a naturally occurring bacteria that can cause illness. Not the best sales pitch in the world! It was reminded that it may be counterproductive to imply that there is no way of avoiding salmonella other than to avoid eggs altogether. In fact, the Egg Board’s own research said that eggs cooked sunnyside up should be considered unsafe – in fact anything soft-cooked should be considered unsafe! Despite this, they wrote to the USFDA essentially asking for dispensation from their own findings, saying: “We’d really like not to have to dictate that egg yolks are firm.” It’s interesting that the USFDA’s concerns about egg safety apply not just to salmonella but also avian flu because of fear that eggs may be a vector for it. It’s also interesting that some of the information provided under the FoI Act had been ‘redacted’ – felt tip pens had been used to obscure an entire page in one instance, the only legible words being, ‘If you require any further information…’. In other cases, entirely blank pages were provided. Faced with this almost entirely negative

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Books for life A Plate of Resistance Hélène Defossez, paperback, £10.99 A concise, well written, easy-to-read, intelligent personal manifesto making the arguments for veganism – a book you can devour in a couple of hours. Meat eaters are not neutral, they make a choice. It is a commitment to something in a personal and motivated way as much as deciding to be vegetarian. Reaching for that packaged meat in a supermarket means condoning and encouraging the violent system linked to its fabrication. The book neatly explores why society eats meat, why we should reject it and how we can nurture a kinder world. JULIET GELLATLEY

Vegan Sidekick Richard Watts, paperback, £10 Vegan Sidekick must be the first book the Viva! Book Club has reviewed to have started life in the popular postings on Facebook. Cheeky to the core, ridiculously silly and starkly honest at the same time, this comic-cum-sketch book celebrates the farce of being vegan in a non-vegan world. Hypocrisies abound, from cat and dog owners who love their pets but happily feast on cute, innocent lambs, to the oft-said ‘but we have to drink milk to get calcium’. Highly recommended as your go-to resource for vegan repartee – Watts has injected some acid wit into often heavy, moral debates. Expressing in comic form, somehow crosses the vegan/non-vegan invisible boundary, encouraging a mutual chuckle and a little (vegan) food for thought. KATRINA GAZLEY

My Beef with Meat: The Healthiest Argument for Eating a Plant-Strong Diet Plus 140 Recipes. Rip Esselstyn, hardback, £14.99 Written by a big hunk of a fireman, this book packs a shed-load of nutritional information into 36 short chapters. The style is straight-tothe-point – Rip tells it how it is! He offers an approach that can save lives; “Plants are the bomb if you want to be healthy and prevent disease”. He uses engaging, true-life stories and is an excellent mythbuster, taking down the usual suspects; ‘plant foods don’t provide enough protein’ and ‘we are designed to eat meat’. He blasts the paleo diet, explaining why eating like Fred Flintstone is not a good idea and denounces the Mediterranean diet as being based on misleading marketing and outdated science. He slams the myth that meat is good for sex saying “the canary in the coal mine when it comes to heart disease is an underperforming penis” – blood needs to flow to all our organs not just the heart! This book provides an armoury of ammunition to counter the arguments put forward by meat-

eaters. People say they love their steak/ice-cream/cheese… Rip says it’s an abusive relationship because they don’t love you back – kick them out! It’s also a family affair and Rip refers to his famous father, the surgeon Dr. Caldwell Esselstyn. Rip’s sister, Jane, wrote the chapter on plant-based diets and sexual health in women. His wife, Jill, describes what their young children enjoy eating. He likens being a vegan to being a pioneer, an early adopter of a lifestyle that is fast becoming more prevalent and says the meat and dairy industries should feel threatened because the tides they are a-turning! Enlightening, practical and surprisingly funny too – My Beef With Meat includes 140 mouthwatering recipes, including Cranberry-Polenta French Toast, Fire Brigade Stuffing, ABCD Sandwich (loaded with vitamins A, B and C – and eat it outside to get D!), Summer Soba, Kale Pesto Pasta, Handstand Burgers, Chocomole and Damn Good Cookies. JUSTINE BUTLER

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The Vegan Pantry Rethink Food – 100+ Doctors Can’t Be Wrong Shushana Castle and Amy-Lee Goodman, paperback, 435pp, £17.99 Time to debunk the myths, ignore the propaganda and ‘rethink’ food… as medicine! Why not when the whole-food, plant-based variety can both prevent and reverse disease – and over 100 experts say it’s so! This colossal compendium of sound research and friendly advice from the world’s top plant-based doctors, nutritionists and athletes arrives at an overwhelming conclusion – a dairy-free, meat-free diet is the foundation of good health. Viva! & Viva!Health’s own Juliet Gellatley, Veronika Powell and Dr Justine Butler all make contributions with their guides Wheat-Eaters or Meat-Eaters (p7), Acid Trip (p82), Defeating Diabetes with Diet (p159) and The Health Consequences of Consuming Cow’s Milk (p205). With over 20 chapters, it covers a spectrum of health and nutritional issues, from why many believe our health is out of our control (not true!), to the heavyweights of beating cancer, treating heart disease and decreasing the risk of Alzheimer’s. Not just for doctors, medical students and patients – but anyone interested in the science and who wants to do their body good.

Farmageddon Philip Lymbery with Isabel Oakeshott, paperback, 411pp, £12.99 As the title suggests, this read is an alarm-bellclanging, wake-up call to confront the destructive ways in which we globally use animals for food. There is no finger pointing at any single fault, rather it is the collective responsibility of humans for knowingly (and at times unknowingly) abusing the planet and its resources to make profit, ensure greater yields, to beat the competition or to satisfy food cravings – the list is long. The consequence is that our greed is reaching Armageddon-like proportions. Philip Lymbery, (CEO of Compassion in World Farming) alongside Isabel Oakeshott (Sunday Times’ Political Editor) and a camera crew travelled to the factories, fields and homes, east to west, witnessing first-hand the true cost of intensive farming, antibiotic-resistant superbugs, the decimation of wildlife and the malnourishment of peoples. Unfortunately, the answer to this alarming epidemic is not, according to the authors, a rejection of the foods that cause the problem but rather a serious rethink of our food industries and modern farming methods. This stance reflects the positions of their organisations and is not Viva!’s view.

All books are available to buy online at www.vivashop.org.uk/books

Dunja Gulin, hardback, 144pp, £16.99 So much more than a simple shopping list with matching recipes for your vegan pantry, Gulin’s extensive knowledge of vegan flavourpairing and ingredient staples – from tofu, nuts and legumes through to superfood heroes such as chia seeds, quinoa and kale – transform this cookbook into an all-star cookery course, pleasing both newbie vegans and the ‘I-make-my-ownseitan-from-scratch’ brigade alike. Chapters include Breakfast & Brunch, Mains & Comfort Foods and the usual suspects – Salads, Snacks, Sauces & Dips and Something Sweet. Each of the 60 recipes is deliciously presented, with food artfully photographed on one side along with smatterings of fresh ingredients, leading your eye (and tastebuds) to the next. For an impressive but simple Hors d’oeuvre, try the Courgette & Walnut Canapés (raw and easy to assemble) and for a flash-in-the-pan dessert, the Crêpes Dunjette are a healthy alternative, using coconut oil and agave in place of butter & sugar.

The Oh She Glows Cookbook Angela Liddon, paperback, 313pp, £14.99 Famous for her ‘Green Monster’ juices (avocado, spinach, apple & lime), vegan blogger Liddon wholeheartedly shares her love of fresh, vegan wholefoods, from breakfasts to desserts, in her first collection of blog-inspired, eat-me-now photographed recipes. Liddon, who battled multiple eating disorders and chronic IBS, decided to take charge of her eating and feed herself healthy (and happy) with a vegan diet. She never looked back. Nourishing, satisfying and balanced recipes include the crowd pleasing cashew-based, ‘cheesy’ Life-affirming Warm Nacho Dip, to the colourful and oh-so-moreish Protein Power Goddess Bowl. We love the Homemade Staples chapter which includes everything from Crunchy Maple-Cinnamon Roasted Almond Butter to 5-Minute Enchilada Sauce.

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saving an – and making OUR UNDERCOVER WORK is one of the most important things Viva! does. It exposes animal suffering, shatters mythical images and shows people exactly what happens to the animals they eat. Ignorance is the greatest obstacle to change. When people don’t know – or don’t want to know – it is Viva! who shatters their complacency. How, otherwise, do consumers get to see behind the closed doors of factory farms and slaughterhouses? The Government doesn’t show them and neither does the industry but we do – and that is why the picture stories we place in national and regional media are so vital. How can we bear to go inside these places? Because we know that millions of people will see the heartbreaking images we go undercover



to gather. In fact, over our 20-years existence, we have reached hundreds of millions of people in the UK and beyond. Experience has taught us how to skilfully target the media and we have established excellent contacts with journalists on some of the biggest titles. Partly as a consequence, meat consumption continues its long-term decline and we, in our 20th anniversary year, can proudly say: “Viva! has played an enormous part in this.” And it is why, with your continuing support, we will carry on going inside the shameful places that abuse animals. Here are just a few of the highlights (lowlights) from the past two decades. You, our supporters, made this possible. Thank you, thank you, thank you!

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animals ing headlines!

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Please read more about our rescue work or to donate, visit our website: www.rainrescue.co.uk or contact us on admin@rainrescue.co.uk 07725 888207 42


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youth news THIRTEEN-YEAR-OLD Billy Cliffe, from Moreton in Wirral, has been a super-active supporter of Viva! since he went vegetarian in 2013 – with our help. We wanted to share his enthusiasm and hard work with all our other eager young supporters out there so we asked him to answer a few questions. You’ll see what an inspiration he is! What made you decide to become a veggie? “I made the decision to go vegetarian after watching videos, reading up online and talking to Viva!. All the friendly people there explained in depth how, with all the delicious foods and mock meats now available, easy it was to go veggie. More than that, it would help the environment, people and, most importantly for me, animals. Everything seemed positive about going vegetarian so there was nothing to lose!” What do you most like about being veggie? “Helping animals, that’s the main thing! I love the fact I am not contributing to the death of thousands of animals every week. Another brilliant pro is all the new foods it has opened me up to. When I ate meat, I must admit I didn’t eat a lot of vegetables or fruit, but now I eat loads and feel better for it.” How did your family and friends react? “My parents were very supportive when I explained that I couldn’t eat meat or fish any longer because I felt it was wrong to kill animals and farm them under such bad conditions. I like to try different foods and my family now enjoy some of my cooking – a few nights ago I made a rice noodle stir fry with loads of different tastes such as garlic and spices. Of course, when my friends come around they eat veggie with me and love to try food they wouldn’t get at home. My favourite dish is a soy bean burger!”

What else have you done for the animals? “In school, I did a presentation about animal rights, again with the help of Viva!, who provided lots of information and leaflets to give out. I did a talk to my local radio stations about my concern for the welfare of animals in meat production and how easy it is to be vegetarian. More recently I wrote a letter to the Department of Environment, Food and Rural Affairs (DEFRA) about foie-gras. I want to do more talks and create awareness of the cruelty involved with animals and fish – and eventually turn vegan.” Why do you like Viva!? “I really do like Viva! because without the enormous help I was given I wouldn’t be vegetarian. I like the fact that I can easily contact people who are friendly, helpful and full of advice. Viva! always reply quickly to my messages and helped me find my local animal rights group. I also couldn’t have done the presentation and radio talks without Viva!’s information.”

absolute sta r! Keep up all Th an k you Billy, you’re an for th e an im als! th e good work you’re doing

If you’re a young supporter and would like to get involved, head to www.vivaactivists.org.uk for ideas on how to get started, or email us at info@viva.org.uk for advice and information. We’re always happy to help!

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“Even the pharmaceutical industry, with its power to manipulate evidence to their advantage, will not stop the truth – it will just take longer”

CONTINUED FROM P25 Beat Cancer gives helpful tables showing what foods to eat, advocating a healthy, varied vegan diet filled with organic fresh fruit and veg, nuts and seeds, pulses and wholegrains. In eating to beat cancer we’re advised to cut out dairy products, processed meats, refined sugar, refined oils prepared at high temperatures, foods containing preservatives, colourings and artificial flavourings and replace white bread, pasta and rice etc with wholegrain. We should also cut out or vastly limit the amount of meat, fish, eggs, alcohol and coffee. And most definitely, get rid of salt! Mustafa and the salt connection I was intrigued to learn about Mustafa’s motivation – what made him study physics and why, as an eminent neurobiologist, he switched to cancer biology: “I was from an early age fascinated by the body’s electrical characteristics when I built a radio transmitter and got several electric shocks! I studied physics and it taught me to understand the physical universe. I then moved into biophysics and studied electrical signals in the brain, which taught me how to understand the biological universe. And now I’m dealing with a pathological universe: cancer.” Mustafa continued: “It is accepted that electrical signals are important in the brain, heart and muscles so I wanted to know, 1, do cancer cells generate electrical signals and, 2, do aggressive cancer cells differ from those that are benign?” Research by Mustafa and others has shown that aggressive cancer cells – those capable of spreading – are electrically excitable and it is this that makes them hyperactive, invasive and able to spread. “Aggressive cancer cells act like nerve cells in a state of seizure in an



normal so it was better to take action. epileptic brain,” he tells me. This Two weeks later, Mustafa sat with his happens because those cancer cell relative in a London hospital looking genes that control the sodium at his X rays. He says: “One kidney channel are turned on and sodium was the size of a tennis ball, the other floods inside, making them excitable. cancerous and the size of a football, “So, now we’re developing drugs to looking like it was going to explode. block the sodium channel and They operated and he’s still very much control the metastatic spread. The alive and kicking! One bit of blood in good news is that the drugs are not his urine saved his life.” chemotherapy (the side effects are If you have cancer, it is imperative not so severe). A cancer cell will not to seek specialist care from an reproduce out of control without oncologist – and ideally one in a this mechanism.” Mustafa believes teaching hospital that is doing active we need to change our attitude to research. Never try to treat cancer cancer and accept that we can live through lifestyle changes, with a primary tumour, so long as it complementary therapies or diet is under control and cannot spread. alone. “Cancer is like a juggernaut He also points out: “Our main rampaging through the body dietary source of sodium is salt – it’s uncontrolled. Diet is only one element a good idea to eat a low salt diet!” in helping to stop it but on its own, is Also, guess what increases the not enough.” It is vital that cancer expression of the sodium channel patients seek conventional therapies gene? Hormones and growth which very often do work, alongside factors, most of which we consume suitable complementary therapies and from dairy products. Foods which psychological support. naturally block the sodium channels Finally, I asked Mustafa if he include chilli peppers, red grape believed health and cancer charities do skins and green tea. enough to prevent cancer through In 2002, Mustafa established a dietary advice. He declared: “The charity which runs the Amber Care government and health charities say Centre in North London, a drop-in ‘eat a healthy diet’ and it’s centre for anyone affected by cancer. meaningless – it is not good enough. He believes the best cure is It’s an easy option but what does it prevention and we should all adopt mean?” So I ask whether GPs and healthier lifestyles – not only a oncologists would ever explain to better diet but also, for example, patients the links between animal increase our exercise (which products and cancer? “At the end of amongst other things, modifies the the day, what will count is scientific action of hormones and growth evidence. Even the pharmaceutical factors), and reduce our industry, with its power to manipulate consumption of alcohol and evidence to their advantage, will not exposure to pesticides, perfumes and stop the truth, it will just take longer.” plastics. And, of course, we should stop smoking! He also believes passionately in vigilance and tells Beat Cancer by Prof. the story of a Mustafa Djamgoz & relative who, in Prof. Jane Plant is his late 30s, called published by Mustafa and Vermilion and is mentioned that he available from Viva! recently had a (£14.99 plus £3.95 little blood in his p&p). Call 0117 944 urine and what 1000 (Mon-Fri) or should he do send a cheque with about it? Mustafa your order and replied that as it address to Viva!, 8 hadn’t recurred he York Ct, Wilder St, could do nothing; Bristol BS2 8QH or on the other buy online hand, it was not www.vivashop.org.uk/books/beat-cancer.

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The Green Man – going, going… Th e keeper of th e forest Th e guardian of th e green Th e spirit of th e woodland world Th e man wh o walks u nseen A brilliant painting by Viva!’s highly-talented Philip McCullochDowns will be auctioned at our anniversary dinner with all proceeds going towards our campaigns for animals. Acrylic on canvas, it measures 20in by 16in. Philip gives his rationale for his vibrant painting: “I was originally inspired to paint an early version of the Green Man in 2002 after attending the ceremony marking the opening of the new Viva! Offices in Bristol. I was moved and horrified by the speeches made about factory farming which starkly highlighted the facts. “This formative event in my artistic and everyday life eventually lead to a change in my painting themes, as well as to my becoming vegan. It also, of course, inspired me to volunteer at the Viva! office, which then led to a permanent job. After more than a decade working here as the merchandising officer it is a great pleasure to be able to offer my very latest artwork – a new version of The Green Man – for auction to raise money for the organisation that genuinely changed my life.” On the back of the picture and on the frame is poem by Philip about the Green Man, a few lines of which appear above.

Can’t make it to the dinner? You can still enter a bid online at www.viva.org.uk/auction

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p i c k h s s e f or r F m e rtime f m u s rolics from the


P is for Picnic

Salad Samurai No summer kitchen should be without this superfood saviour of a cookbook. The authoress brings wilted greens and shunned salads back to life in her eclectic collection of cutting-edge and ultra-tasty vegan recipes. Dig your fork into Tempeh Bacon Wedge Salad or Devilled Kale Caesar Salad and Seared Garlic Chickpeas. Never eat boring bagged salad again! Terry Hope Romero, Paperback. £11.99

Our best-selling, animal print lunch bags really come into their own during picnic season. The foil-lined inner keeps food insulated and cushions delicate snacks. Made from 90 per cent recycled plastic bottles so sturdy and wipeable. Available in Woodland Animals or Apple Print. £4.95

Fresh n’ Fruity

Thirst Quencher Handy travel-size, reusable drinks container that keeps drinks cool and the planet too – made from stainless steel so no polluting plastic allowed here. Printed with Viva!’s ‘Thirsty 4 Change’ slogan. Supplied with a sports lid to prevent leaking during adventurous outdoor activities. Available in Green or Purple. 500ml. £9.50

Whether your mane is in need of protection, moisture or volume, Desert Essence’s hair-care relies on nature’s harvest to bring out the best in your hair – and your mood. Made from sweet-smelling and invigorating organic fruits, oils and extracts, without the need for nasty chemicals or animal testing. Choose from Italian Red Grape for colour-treated hair; Coconut for dry, mature hair or Green Apple for fine, limp hair. 237ml. £8.99

Beach Bum No trip to the beach would be complete without a colourful summer tee – great for splashing around in and protecting skin from the sun. Our kids’ tees are made from a poly/cotton blend with extra strong seams for active young ones. Pictured: I Love Chickens tee in Heather Green and Gotta Face, Don’t Eat It tee in Caribbean Blue, both available in sizes S (6-8), M (10-12), L (14-16). £10.50

Get summer fresh at www.vivashop.org.uk or call us on 0117 944 1000 (Mon-Fri, 9-5) 46


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The Safety of Soya By Dr Justine Butler & Veronika Powell MSc Viva!Health Senior Health Campaigners

Over the last few years we have heard how soya is a very good source of nutrients and can protect against heart disease, certain cancers and may reduce the risk of osteoporosis and menopausal symptoms; it might even help boost brain power. However, not all the reports on soya are favourable; the health benefits have been questioned by some while others have gone even further, launching a vigorous anti-soya crusade. The result is confusion – people don’t know what to believe. Viva!Health has looked at the research in its entirety and sets the record straight.

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There is a long history of people safely consuming soya beans, dating back to the 11th century BC (3,000 years ago) in the Eastern part of Northern China. The period from the first century AD to the 15th-16th century saw the introduction of soya beans in many parts of Asia, including Japan and India, and in 1765 the soya bean was introduced to the USA (JHCI, 2002). Since then, it has become an important part of the diets of many populations and in more recent years has found favour with vegetarians and vegans because of its versatility, many nutrients and health benefits. However, as the popularity of soya has grown, so has the number of critics questioning the benefits of this humble bean.

Nutritional value Soya (Glycine max) is a particularly good source of protein as it contains all eight essential amino acids (protein building blocks) which the human body needs. It is also a rich source of polyunsaturated fatty acids (including the ‘good’ fats – omega-3s) and is free of cholesterol. Compared to cow’s milk, soya milk contains less saturated fat and more unsaturated essential fatty acids, which can lower cholesterol levels. Soya products provide an excellent source of disease-busting antioxidants, B vitamins (including folate) and iron. Calciumfortified soya products such as soya milk and tofu provide a valuable source of this important mineral without the saturated animal fat, animal protein (casein) and cholesterol found in dairy products. One serving of 200ml (7 fl oz) of Alpro soya with added calcium and vitamins (blue pack) contains 30 per cent of the recommended daily amount (RDA) of calcium – equivalent to cow’s milk. It is also fortified with vitamin B12 and 200ml provides 80 per cent of the RDA of this important nutrient. Many soya foods also contain valuable fibre which is important for good bowel health and can also lower cholesterol. Soya foods, particularly those made from whole soya beans, offer a wide range of nutritional and health benefits.

Proudly vegan and crueltyfree

naturally in humans (Messina et al., 2006). It is thought that phytoestrogens can have a normalising effect on the body’s natural oestrogen levels (Kurzer, 2000) – if a woman has a high oestrogen level, phytoestrogens may reduce it by binding to oestrogen receptors and blocking some access from the stronger oestrogens. When oestrogen levels are low, such as in postmenopausal women, the weak effect of phytoestrogens can slightly increase the body’s oestrogen and so relieve menopausal symptoms. Soya isoflavones have been a part of the diet of millions of adults and children in Asia for centuries and are generally regarded as extremely healthy. A 2003 review came to the conclusion that the current scientific literature, taken as a whole, shows that isoflavones from soya foods are completely safe (Munro et al., 2003).


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Viva!Health examines the latest science on soya. We give you the facts on the wealth of health benefits and the supposed risks of the humble soya bean

Phytoestrogens are natural substances found in many fruits, vegetables, dried beans, peas, and wholegrains. Isoflavones are a type of phytoestrogen found in soya beans. Soya isoflavones include compounds called genistein, daidzein, glycitein and equol. Each gram of soya protein in traditional soya foods provides about three to four milligrams (mg) of isoflavones (Messina and Redmond, 2006). The chemical structure of phytoestrogens is similar, but not identical to, human oestrogen and many of the beneficial effects – and supposed health risks – of soya foods are thought to be related to the presence of phytoestrogens. Phytoestrogens can act in a similar way to the hormone oestrogen, but they are far less potent (Coldham et al., 1997). Some phytoestrogens (isoflavones) are estimated to be between 100 and 100,000 times weaker than the oestrogens that occur

Viva!Health, 8 York Court, Wilder Street, Bristol BS2 8QH. Tel: 0117 944 1000. Email: info@viva.org.uk Web: www.viva.org.uk/health

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Pacifica Indian Coconut Nectar All natural, roll-on perfume with an ambrosial and sensuous blend inspired by travels to faraway destinations. 10g. £12

Hurraw! Sun Protection Balm SPF 15 Packed full of cold pressed oils to moisturise, protect and heal. Contains juicy tangerine, Roman chamomile and a hint of vanilla – nourishing and calming for your lips. 4.3g. £4.49

Get your summer essentials from the Viva! Shop online www.vivashop.org.uk or call us on 0117 944 1000 (Mon-Fri, 9-5)


The Safety of Soya By Dr Justine Butler & Veronika Powell Viva!Health Campaigners One of the world’s most successful myths is that soya foods are the spawn of the devil and damage your health. Our health campaigners have trawled through the latest scientific research to update and expand our factsheet, The Safety of Soya, and they blow that myth right out of the water. Soya has a wealth of health benefits and not a single one of the many cautions that circulate on the internet stand up to examination. This serious piece of work identifies that soya promotes good heart health, is excellent for bones, can reduce menopausal symptoms and plays an important role in reducing the risk of breast, prostate and several other cancers. Perhaps the most concerning negative claim of all is that soya infant formula can potentially be ‘gender bending’ – changing the gender of babies. The authors point out that soya formulas have been fed to millions of babies over the past 50 years with no reports of negative effects. The science entirely supports them in this observation. Although a scientific review of the evidence with dozens of references, the eight-page The Safety of Soya is easy to read and a wonderful reassurance that a vital foodstuff, consumed by many vegetarians and vegans, is not merely ‘okay’ but a positive contributor to good health. The Safety of Soya costs 90p (inc p&p) from Viva!, 8 York Court, Wilder Street, Bristol BS2 8QH – cheque payable to Viva! Or ring 0117 944 1000 (9am – 5pm). Online www.vivashop.org.uk go to materials>factsheets www.viva.org.uk 47

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Scoff til you drop

GIVEAWAY Three hungry winners will receive five bags of Scoff Fudge each (1 of each flavour). To enter, email katrina@viva.org.uk with ‘Scoff ‘til you drop’ in the subject heading. Please include your name and address. Closing date October 1, 2014.

Born out of a desire for quality confectionery that wasn’t laden with dairy or junk – long-time vegan, Jane Hersey, created Scoff – a truly artisan approach to the sweet stuff of life. Scoff fudge is lovingly made in small batches and currently available in Vanilla, Chocolate, Ginger, Coconut and Toasted Almond, and the newest flavour, White Chocolate with Raspberries (yes, vegan white chocolate fudge has arrived!). Although fair-trade sugar is the main ingredient, the addition of soya cream and a decent amount of other natural ingredients, from toasted almonds to crystallised ginger, help create a well-balanced and flavourful bite. This isn’t tough or chewy fudge but melt-in-your-mouth morsels that far surpass any other fudge we have tasted. Each 150g bag is hand-tied with ribbon, costs £3.50 and can be purchased online from www.scoffsweets.co.uk.

lifestyle Viva!’s merch buyer, Katrina Gazley, sips, sniffs, savours and samples her way through the latest and greatest vegan must-haves

Hands off my nougat Vivani’s White Nougat Crisp bar will have you checking over your shoulder for stealthy, chocolate-loving thieves – it’s that good. This bite-size bar is a creamy concoction of organic rice milk, hazelnut paste, cocoa butter and satisfyingly, crunchy bits of caramelised hazelnut – a moreish vegan alternative to white chocolate and with a nougaty twist. Vivani’s entire vegan range of chocolate is made to a high ethical standard in Germany using organic ingredients and unconventional flavours, including Dark Nougat, Black Cherry and Almond Orange. Each bar is a snack-sized 35g, so sharing this treat is neither optional nor advisable! RRP from 99p. Available to purchase from selected health food shops or online from www.vivashop.org.uk.

GIVEAWAY Five lucky winners will receive a vegan gift pack of six Vivani Chocolate Bars. To enter, email katrina@viva.org.uk with ‘Hands off my nougat’ in the subject heading. Please include your name and address. Closing date October 1, 2014.

Pure Puds Kickstart your picnic-planning with little pots of pure pud pleasure from Pudology. Catering for the dairy-free and gluten-free market, these attractive, creamy desserts are made from coconut milk in place of dairy, adding a naturally sweet and fragrant base to each flavour pot. With four exceptionally tasty puds to choose from; Banoffee, Chocolate, Lemon and Strawberry, there is a satiating mouthful to suit every palate and dietary persuasion, from zesty and zingy to dark and decadent. Coming out tops was the cheesecake-like Strawberry pud, with its layered biscuity base and tangy whipped strawberry filling – a light but delightful end to a meal. For dining affairs of the more fancy variety, this pud pairs well with a glass of champers too! The Pudology range is available from selected Sainsbury’s and Waitrose stores nationwide, or online from Ocado www.ocado.com. RRP £3.45 for two x 85g puds.

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Magic Moisturisers

Paint the town Nail varnish has finally shed its eco-nightmare reputation with the launch of Fairypants’ sparkling range of cruelty-free and vegan varnish. Not only is this varnish free from animal cruelty (tested on willing humans only!) but also the five industry-wide nasties of Dibutyl Phthalate, Toluene, Formaldehyde, Formaldehyde Resin and Camphor. The Country Garden range (pictured) comprises five pastel shades – Rose, Buttercup, Mint, Lilac and Bluebell – all with tiny black speckles of glitter and an opalescent sheen for a discreet glamour. If pastels are too tame for your digits, slap on one of the neon varnishes from Fairypants’ Myth range and go wild! Easy to apply and remove and with reasonably lasting coverage. RRP £3.99 each. Available to purchase from www.vivashop.org.uk and www.fairypants.co.uk.

Viva! supporters save 25% when they enter code ‘VIVA25’. Valid until 01/09/14

MuLondon’s rich and restorative moisturisers are made from scratch in London by ethical founder, and self-appointed cream whipper, Boris. Designed to be used sparingly, a pea-sized amount does the job and unlike other moisturisers, MuLondon’s organic creams contain 100 per cent active ingredients (that means no added water) so are super concentrated and ready to work their magic with minimal effort. I tried the Organic Marigold, Frankincense & Myrhh Cream, which is recommended for both daytime and nightime skin protection – not just for your face but your whole body. The easily absorbed shea butter and jojoba oil base was a treat for my dry, garden-ravaged hands and the essential oil blend left a lingering soft and spicy scent. For sensitive, irritated skin, the Rose, Rosehip and Rosemary Cream combo soothes; for ultra-dry joints and bends the White Chocolate Elbow, Knee and Heel Cream does the job (and smells good enough to eat!). Prices range from RRP £13 for a 150ml cleanser up to £19 for a 60ml moisturiser. All moisturisers and cleansers are thoroughly cruelty-free and available to purchase online from www.mulondon.com.

Herbivore Home Ethical homewares are a bit of a niche cup of tea but vegan-owned Magpie are reaching out to the masses one mug at a time with their extensive range of trend-setting and animaladorned, bone-free china, accessories and stationery. All products are certified vegan and manufactured with a respect for nature without compromising on design or quality. Magpie’s designer-led range of


ceramics use a mixture of three clays (kaolin, quartz and feldspar), unlike most shop-bought china which contains 50 per cent animal bone. Their bags and purses are crafted with cotton or pleather whilst notebooks are made from 100 per cent recycled paper. Each distinctive range stems from artist collaborations; the Abode collection features Scandi-inspired

SPECIAL OFFER Viva! supporters save 10% using the discount code ‘vivavegansrock’. Valid until 3/10/14

geometric shapes with colourful animal silhouettes; the Beasties collection has a more countrified, tweed theme GIVEAWAY One thirsty winner will where badgers, stags and foxes receive an amazing Abode gracefully roam. Prices range Four Cup Espresso Set (worth from £8.50 for a mug gift set to £22.50). To enter, email katrina@viva.org.uk with £26 for a set of three cake tins. ‘Herbivore Home’ in the subject The full range (there are heading. Please include your over 12 different collections) is name and address. Closing date October 1, 2014. available to admire online at www.magpieline.com.

To enter each of our amazing Lifestyle Giveaways by post, please send your name and address to: the title of the giveaway (eg ‘Scoff ‘til you drop’), Viva!, 8 York Court, Wilder Street, Bristol BS2 8QH 50


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Welcome to Viva!life’s brand spanking new section devoted to all that’s new and cool when it comes to veggie, vegan and ethical businesses. We believe that you are what you eat but also you are what you buy, so why not support these new businesses that are making a vegan splash in a not-so-vegan ocean!

V-Biz Spotlight

Seed & Bean Ethical pioneers and fair-trade favourites, Seed & Bean have re-launched their 18 strong range of chocolate bars (12 of which are vegan) as ‘Kaleidoscopic Moments of Pleasure’. Blending natural ingredients with contemporary and creative flavour pairings, from the summer-holiday inspired Dark Cornish Sea Salt to the easterly exotic Dark Lemon & Cardamom. Each 85100g bar is gorgeously wrapped up in a kaleidoscope of colour and contains singleorigin cocoa beans from small scale cocoa growers in the Dominican Republic, Ecuador and Sao Tome Islands. Take your cocoa trip to the wild side by visiting www.vivashop.org.uk for a wide variety of vegan Seed & Bean bars from £2.29 – £2.45.

Veganbnb Travel Finding a niche in the much-hogged travel market, Emma Fry, founder of Veganbnb Travel, invites veggie (& non-veggie!) wanderlusts to experience ‘conscious consumerism and trade’ in Spain and Guatemala – all without the added worry of trying to hunt down vegan nosh, plan their

itinerary or find an ethical place to stay. On the ball and utterly charming, Emma is the perfect host for your exploitation-free holiday of a lifetime. To book your holiday, visit www.veganbnbtravel.com or email veganbnbtravel@gmail.com.

Marchpane & Medlar Baked in Bristol, Marchpane & Medlar are icing the way (one delicious vegan cake at a time) for gourmet vegan desserts that rival their non-vegan counterparts. Setup as a catering business to showcase their striking, vibrant and stylish creations – aiming to be ambassadors for ethical and sustainable cuisine – M&M will tackle all your sweet requests, from wedding cakes to canapés and amuse bouches. Curb your craving at www.marchpanemedlar.co.uk or email yummy@marchpanemedlar.co.uk.

The Mighty Burger Company Masterminded by two hip young vegans, TMBC is challenging the faux meat ‘beans & breadcrumbs’ market with their new tasty range of traditional burgers with a little vegan ‘oomph’. Currently, you can chow down on either the Original Flavour or the fiery Cayenne Pepper Mighty Burger, both available to buy for £3.49 for a pack of two from www.themightyburgercompany.co.uk.

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Get some veggie cred – sign-up your business to our Supporter’s Discount Scheme (it’s FREE!) or use the Viva! Symbol on your products (from £50 per year). Contact katrina@viva.org.uk or visit www.viva.org.uk/viva-supportersdiscount-scheme

Business Supporters Viva! is proud to work with a lot of like-minded individuals and businesses to help promote a cruelty-free lifestyle for all and to bring you (our members!) amazing discounts on vegan products and services. The following businesses have recently joined our Supporter’s Discount Scheme and/or have become Viva! Symbol Holders – check them out! Don’t forget to mention that you are a Viva! Member when making a booking or purchase. For our complete listing of over 200 supporter discounts and offers, visit www.viva.org.uk/resources /classified/discounts

MARCHPANE & MEDLAR Vegan gourmet catering including wedding cakes and sweet buffets in the South West. 07970 976911 www.marchpanemedlar.co.uk 15% on orders. Delivery in the Bristol area and South West only. NAE VEGAN SHOES Fashion with compassion, vegan shoes for men and women, handmade in Portugal. info@nae-vegan.com www.nae-vegan.com 10% on all orders. VEGANBNB TRAVEL Tour Spain and Guatemala with your very own vegan guide, ethical and sustainable travel. veganbnbtravel@gmail.com www.veganbnbtravel.com 5% discount for all trips in both Spain and Guatemala. Special conditions apply.

THANK YOU to …for making Viva! your guest of honour at VegFest Bristol in May. We had a fantastic three days meeting thousands of lovely people and raising funds to save animals. There was an amazing array of vegan stalls and live music. We look forward to London VegFest, Sept 27-28 at Olympia, where we are joining together to promote Go Vegan With Viva! at VegFest. www.london.vegfest.co.uk

The advocacy charity for older vegetarians and vegans

Can we help you with our: l l l l l

Catering Guide Healthy-living Handbook UK List of care homes Recipe service and nutritional advice Charitable grants from The Vegan Fund or The Vegetarian Fund to help with independent living, respite care or similar?

Donations to help our work are welcomed

www.vegetarianforlife.org.uk Or phone: 01683 220888 52


VEGAN TUCK BOX Animal-free monthly mail-order scheme with unique vegan edibles and gifts. 07773744675 www.vegantuckbox.co.uk 10% off your first single or monthly box. Viva! members must enter special code. WILL’S VEGAN SHOES Award-winning men & women’s footwear made to a high standard and oh so stylish. 0207 7487415 www.willsvegan-shoes.com 10% off all orders. Check Viva!’s Facebook page for one-off special discounts.

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LONDON B&B – LONDON: Centrally located in comfortable family homes. Direct transport to West End, theatreland and airport. Lots of restaurants and shops. TV in rooms. Double room £54 pn, single room £42 pn. Children’s reduction. Continental breakfast. Tel: 020 7385 4904 www.thewaytostay.co.uk



Lakeland ving i l Bed & Breakfast The perfect place to Rest the Soul & Nourish the Body Veg Soc Award Winning Breakfast Packed with nutritious food and oozing 5 star reviews, this tiny B&B is a perfect delight Cockermouth, Cumbria 0776 567 5530 Please visit www.veggielakelandliving.co.uk

Norfolk – two bed bungalow in Snettisham, sleeps four. 1 mile from Beach, 200 yards from RSPB reserve. Dogs Welcome. Tel: 01285 670187 www.norfolkcoastalholidayhomes.co.uk OXFORDSHIRE Heyford Vegan Bed & Breakfast in rural North Oxfordshire. Easy access Oxford, Blenheim, Rousham, Cotswolds, Oxford Canal. Dogs welcome. WiFi available. Train station and bus routes. www.heyfordveganbedandbreakfast@vpweb.co.uk O1869 340 664 / 07773 262 099 jenny@tamblyn2.orangehome.co.uk

CARDIGAN BAY ABERPORTH comfy quiet rural cottage 10mins walk safe sandy beaches and coast path. Sleeps 4. 01239 810595 parcllwyd@gmail.com HOLIDAYS – IRELAND West Cork – Vegetarian selfcatering apartments. Peaceful, wooded surroundings. Organic vegetables and wholefoods available. Green Lodge, Ballylickey, Bantry, Co Cork. Tel: 0035 3 2766146 Email: greenlodge@gmail.com Web: http://homepage.eircom. net/~greenlodge HOLIDAYS – SCOTLAND Highland Scotland Cuildorag House Vegetarian B&B from £32.50 Evening meals available. Stunning west coast scenery, near Ben Nevis, Glen Coe. Web: www.cuildoraghouse.com Tel: 01855 821529

SHROPSHIRE The Ferns B&B in the historic market town of Newport, Shropshire. Exclusively vegetarian/vegan. Central location for touring Staffordshire & Shropshire. Period town house. Tel: 01952 812174 www.thefernsshropshire.co.uk RUN A B&B? Get bookings through the Viva! Discount Scheme. Contact katrina@viva.org.uk for details

Get noticed!

To book this space for a great rate, call Katrina now on 0117 944 1000


Le Guerrat Re-Opens! Vegan B&B in the beautiful French Pyrenées. Spacious and relaxing rooms in a calm wooded valley, home-grown and home-made organic evening meals, rates kept low. Contact: Susan or Trevor, Le Guerrat, 09420 Esplas de Sérou Tel: (0033) 5 61 96 37 03 E-mail: leguerrat@aol.com

Under The Lime Tree Vegan & Veggie spa B&B Evening Meals Massage Treatments Hot Tub The Charente France www.underthelimetree.com nikki@underthelimetree.com +33 (0)545 84 91 79 www.viva.org.uk 53

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For Viva! news, info, merchandise and much more visit us online at www.viva.org.uk PRODUCTS & SERVICES www.taxreturnonlineservices.co.uk Financial Accounts Preparation Self Assessment Tax Returns Rental Accounts Business Tax Advice 5% donation to VIVA!

Tel: 01485 601499 Way of Joy offers you a modern approach of Solution Focused Hypnotherapy that can help with: weight loss, stress and anxiety, smoking and addictions, hypnobirthing, gaining confidence and more. Book your free initial consultation now 07594568508. We also offer services via Skype and out of hours. For more information visit www.wayofjoy.co.uk.

WWW.BADGERHOUSESITTING.CO.UK seeking vegetarian and vegan clients for any length house sitting contracts. Animals can be cared for inclusively, all our staff are vegetarian or vegan. CRB checked & insurance. Also looking to recruit vegetarian and vegan house sitters, please email CV to michelle@badgerhousesitting.co.uk

CHARITIES & GROUPS If you are a vegetarian or vegan keen on the non-exploitation of animals and the environment, an appropriate overseas aid charity to support is:

VEGFAM Registered Charity No 232208 Inland Revenue Ref XN8555 & XAD67AG (Gift Aid)

VEGFAM “feeds the hungry without exploiting animals” – the fragile environment cannot support TWO populations – humans and their food animals. Since 1963, VEGFAM has been raising funds to alleviate hunger, thirst and malnutrition and starvation – helping people in over 40 countries by financing sustainable self-supporting plant food projects and safe water supplies. VEGFAM helps people to help themselves by providing funds for seeds and tools for vegetable growing projects, fruit and nut tree planting, irrigation and water wells and emergency feeding in times of crisis and disaster. Food security prevents malnutrition and starvation. Using plant foods is a far more efficient and sustainable way of addressing hunger overseas. VEGFAM is professionally operated, entirely by volunteers, so as much as possible is spent on famine relief projects. GENERAL DONATIONS paid into a/c No 65023307 00 (The Co-operative Bank plc, 247 High Street, Exeter EX4 3QB Sort Code 08-92-90) will be apportioned between Projects (90%), Administration Expenses (9%), Office Building (1%). Supporters are invited to pay donations direct into the above bank account, online or by post to the address below. Thank you for your support. For more information (Project News, Bankers Order, Gift Aid, Legacies) please send an SAE to: VEGFAM, c/o Cwm Cottage, Cwmynys, Cilycwm, Llandovery, Carmarthenshire SA20 0EU Tel: 01550 721197 Fax: by arrangement Web: www.vegfamcharity.org.uk Online giving: https://www.charitychoice.co.uk/vegfam.

The Vegetarian Charity Needy young vegetarians up to and including the age of 25 years can receive grants from the Charity, which also provides funds to promote vegetarianism among the young. Donations and legacies are most welcome to ensure that we can continue to satisfy the need for help. Our annual fully funded vegan cookery course is open to vegetarians and vegans aged 16-25 years inc. Further information and application forms are available on our website www.vegetariancharity.org.uk or by post from The Grants Secretary, PO Box 473, CREWE CW3 0WU Registered Charity No 294767



Personal Looking for friendship, love or even a new business partner? Well, Viva!life Personal is the place to come! It’s simple and effective, and good value for money with prices starting from £8 for a 20-word lineage advert.

Recently published book. Swimming with a wild dolphin, 20 years opposing dolphin slavery and how a campaigner was targeted. www.dolphin-lover.me.uk Oppose animal slavery? Then put a testimony for future generations, www.animalslavery.net Adventurous woman vegan companion sought for Afghanistan or India trip in autumn. Help with airfare if needed. Please reply to Box 56/1, Viva!, 8 York Court, Wilder Street, Bristol BS2 8QH Male, strict vegan, slightly bohemian, full on humanitarian, activist, No sense of humour. Correspondence/spiritual fellowship/possrelationship with similar woman 40-61. Prerequisite; shy twinkle in eye, not believing you are 4061 and still want to change the World! Please reply to Box 56/1, Viva!, 8 York Court, Wilder Street, Bristol BS2 8QH Totnes Kids have fled home so ‘Ozzy’ and I are looking for similar pair to roam the SW coast path and Dartmoor with frequent stops at tea shops/pubs. Passionate about animals. Call Cathy on 07968507953

The Followers of the Way. The Bible, Mystery Teaching lost and retrieved, Antony Bates commentary, send six 2nd class stamps. Please reply to Box 39/2 Viva!, 8 York Court, Wilder Street, Bristol BS2 8QH. Matthew, creative artist wishes to contact other Viva! Supporters with ME/CFS for mutual support, correspondence any media, and possible meet-ups etc. Please reply to Box 56/2, Viva!, 8 York Court, Wilder Street, Bristol BS2 8QH Inventor working on a new form of clean unpolluting motive power seeks accommodation with garage – anywhere, remote rural area would ideal – to rent or buy. Also veggie female companion with office skills and an interest in engineering. Please call George on 07527179715 Attractive Lady, 60, Slim, Vegetarian (cat-owner). Likes Socialism, Seeks Genuine Male/Female Friendship/Holiday 2015 France. Lives Somerset (Yeovil). Please reply to Box 56/3 Viva!, 8 York Court, Wilder Street, Bristol BS2 8QH.

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Profile for Viva Web

Viva life issue 56  

TWENTY YEARS! Viva! has been, and remains, an exhilarating, rewarding and challenging rollercoaster ride. We are a gritty group, rebelling a...

Viva life issue 56  

TWENTY YEARS! Viva! has been, and remains, an exhilarating, rewarding and challenging rollercoaster ride. We are a gritty group, rebelling a...

Profile for vivaweb5