The Vegan Autumn 2000 by The Vegan Society

ÂŁ1.95 The magazine of the Vegan S o c i e t y

AUTUMN

THE SOYA ISSU

Plus Festive Feasts and Great Gifts

2000

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CONTENTS T h i s edition o f T h e Vegan is dedicated to soya, w h i c h is a subject close t o t h e heart o f m a n y vegans. T h e original idea was to highlight m a n y o f its health benefits a n d describe s o m e o f t h e different f o o d p r o d u c t s that c o u l d b e m a d e f r o m soya beans. H o w e v e r , a w h i l e after this idea was first c o n c e i v e d , several articles appeared in t h e press w h i c h focused o n t h e possible d a m a g i n g effects that soya c o u l d have o n h u m a n health. T h i s has led m a n y o f our members, w h o were concerned, to contact us a n d so w e have d o n e o u r best t o try a n d resolve s o m e o f their c o n c e r n s in the article ' T h e Soya Issue' o n pages 12 a n d 13. W e have tried to give a balanced overview o f t h e science s u r r o u n d i n g soya, a l t h o u g h I c o u l d b e accused o f being j u s t a tinsy bit biased — as you may be able to tell f r o m the m a n y o t h e r pro-soya features i n c l u d e d in the magazine. W e h o p e y o u will enjoy trying o u t s o m e o f t h e recipes included in this issue, b o t h those using s n o w - d r i e d t o f u and s o m e others in o u r special C h r i s t m a s m e n u . W e also have s o m e exciting gift ideas f r o m T h e V e g a n Society in the centre pages and s o m e o t h e r great offers in o u r r o u n d - u p o f seasonal vegan p r o d u c t s in t h e S h o p a r o u n d pages.

NEWS

SHOPAROUND

THE TASTE TEST

10 DIET MATTERS 12 THE SOYA ISSUE 14

MEGAN THE VEGAN

15 VEGAN FOOD IN THE USA 17

•

WHY VEGAN?

18 TEMPEH - TODAY'S PROTEIN FOOD 20 FESTIVE FEASTS 22 GENETIC ENGINEERING - TOO MUCH TOO SOON? 23 POSTBAG 24 SNOW-DRIED TOFU - THE ORIGINAL CONVENIENCE FOOD 27 THE FUSSY VEGAN'S GUIDE TO THE WORLD 28 GROW VEGAN 29 YOUNG VEGANS 30 THE MARBLE BREWERY

I h o p e y o u all have an enjoyable festive season.

LISTINGS

32 PRIZE CROSSWORD 33 VEGAN PICNICS 34 VEGAN SOCIETY LOCAL CONTACTS

E d i t o r Maresa Bossano Design a n d p r o d u c t i o n by Geerings of Ashford Printed by Geerings of Ashford

ISSN 0307-4811

on G Print chlorine-free paper

Tel 0 1 4 2 4 4 2 7 3 9 3

C h i e f Illustrator Suzanne Whitelock

Fax 01424 717064 e-mail: info@vegansociety.com

© T h e Vegan Society T h e views expressed in The Vegan d o n o t necessarily reflect those o f t h e Editor or o f the Vegan Society C o u n c i l . N o t h i n g p r i n t e d s h o u l d be c o n s t r u e d to be Vegan Society policy unless so stated. T h e Society accepts n o liability for any matter in the magazine. T h e acceptance o f advertisements (including inserts) does n o t imply e n d o r s e m e n t . T h e inclusion o f product information should n o t be c o n s t r u e d as c o n s t i tuting official Vegan Society approval for t h e p r o d u c t , its i n t e n d e d use, o r its manufacturer/distributor. Contributions intended for publication are w e l c o m e d , b u t unsolicited materials will not be returned unless accompanied by an SAE.

3 The

Vegan,

Autumn

2000

END OF AN ERA Chris a n d Sylvia M a y o , proprietors of C o o m b e L o d g e V e g e t a r i a n a n d V e g a n guesth o u s e in t h e Cotswolds, retired f r o m business in A u g u s t of this year, in o r d e r t o spend m o r e t i m e t o g e t h e r in France w h e r e Chris has b e e n w o r k i n g . C o o m b e L o d g e will n o w revert t o being a p r i v a t e family house. Having run t h e l o d g e f o r 14 years t h e y wish t o say ' A u revoir' a n d give t h a n k s t o t o t h e i r m a n y guests w h o h a v e s t a y e d w i t h t h e m during this time.

This year's W o r l d V e g a n Day was focussed on W o r l d V e g a n Food, as w e w a n t e d t o convey the idea t h a t in many countries vegan meals have traditionally formed a large part of the normal diet and so veganism is not some new craze. W e also hoped to demonstrate t h a t global vegan dishes can form a n important part of a nutritionally balanced diet, as many of t h e m are a g o o d source of protein, high in fibre, low in fat and rich in various vitamins and min-

erals. As part of our World Vegan Day activities The Vegan Society produced a booklet full of recipes for global vegan dishes-from many countries including France, Turkey, Malta, Japan and India which hopefully many of you will have received by now. (If anyone is interested in purchasing a copy of the World Vegan Recipe booklet for ÂŁ1.99 they should contact us at our normal address). Up and down the country many other smaller events took place

CHARITY CHALLENGE

Bournemouth Vegan, Gill Webb, is off to foreign parts next year on one of the Charity Challenges Ventures, in aid of The Humane Research Trust Fund (the first Trust to promote medical and scientific research replacing the use of animals).

C o o m b e L o d g e b e g a n as Vege-

t a r i a n a n d V e g a n Guest House in t h e early 1950s run by Chris's

mother, Kathleen. A t t h e time

t h e r e w e r e f e w choices available for a holiday t o share w i t h like m i n d e d p e o p l e in a n environ-

m e n t w h e r e a v e g a n diet w a s

fully u n d e r s t o o d . Chris's grandfather, J a m e s H e n r y Cook, w a s a v e g a n himself a n d also t h e

f o u n d e r of t h e first Health F o o d

Store. K a t h l e e n Keleny Williams, as she is n o w k n o w n , still lives in

W o t t o n o n E d g e a n d is in her 93rd h e a l t h y y e a r ! Chris a n d

Helen Hewitt, a Vegan society

Sylvia h a v e f o u n d t h a t their

guests, n o t all e v e n vegetarian,

member and organiser of the

w h o ca m e f r o m all o v e r t h e

Vegan Children's Party appeared

t o s a m p l e their f a r e , w i t h m a n y of

Vegan Day. She challenged

way.

produce a meal from the following

world, have always been happy

on Ready, Steady, Cook! on World

t h e m being converted along the

celebrity chef Ross Burden to ingredients: frozen peas, an organic onion, a bunch of baby beetroot, cous cous and organic tofu, and show h o w delicious and varied a vegan diet can be.

4 The Vegan, Autumn

2000

including information stalls, special vegan meals organised by vegan and vegetarian restaurants, and displays in health food shops. Also at York University students persuaded the caterers to provide some vegan dishes especially for World Vegan Day. Hopefully this will all help to boost the public awareness of veganism, in particular its health benefits. Please let us know if you did anything special to celebrate World Vegan Day in the year 2000.

He was allowed to gamble one of the ingredients, and exchanged the cous cous for pine nuts. Ross delivered the goods by turning those humble ingredients into a three course meal. For starters there was a stuffed tomato. The main course was a delightful pea curry with chapatis, followed by a delicious chocolate cheesecake. Apart from a cut finger it was a perfect day! W h o said it was restrictive being a vegan!

As part of her fund-raising campaign, she and fellow adventurer, Sheela Hagan, will be holding a joint Holistic Fayre on Sunday January 28th at the Bournemouth International Hotel (who kindly donated the venue to the cause). The event will be full of therapists offering 'samplers', as well as demos and talks going on throughout the day and excellent raffle prizes. Gill looks forward to seeing you there, or if you can't make it and would like to send in a donation that would be great. For a donation, they would be pleased to display literature from schools, manufacturers, therapists, etc., who sell/use products with a fixed cut off date and which do not contain animal ingredients. Please contact details.

NEWS

HUGE ATTENDANCE FOR SOUTHWARK ANIMAL SERVICE Southwark Cathedral was packed for the Service for Animal Welfare on Saturday 23rd September, with at least 450 people present. The ecumenical service was the first of its kind to be held at Southwark and marked the re-launch of the Anglican Society for the Welfare of Animals following the death last year of its former President Dr Edward Carpenter. Rt. Revd Richard Llewellin, Chief of Staff at Lambeth spoke of the suffering of intensively farmed animals and urged Christians to join organisations campaigning to improve the welfare of farm animals and to use their 'consumer power' and choose products with better welfare standards. He said "All Christians should concern themselves about the way in

NON-VEGETARIAN LABELLING

which their food is produced, the welfare of the animals involved, and the effect of its production on the world"

In India food labelling rules have recently been put into place which mean that articles of food now have to be labelled if they are not vegetarian. This makes a refreshing change from the situation in the UK where vegetarian consumers are fortunate if they are informed by manufacturers whether a product is suitable for them to eat. The amended rules mean that there has to be a symbol place on all labels, containers, adverts and leaflets for non-vegetarian products, which consists of a prominent red circle with a diagonal line through it. The labelling must be used o n any food containing whole or part of of any animal including birds, freshwater or marine animals, or eggs as an ingredient. Unfortunately it does not extend to milk at present though, since lacto-vegetarianism is prevalent in India. It is however a great victory for consumers w h o now know whether the food they are buying contains animal parts or not.

Professor Andrew Linzey- Mansfield College, Oxford, urged Christians and clergy to speak out against cruelty and received a standing ovation. "On the subject of animal suffering, the Church needs a good talking to", he declared. Regarding hunting and the forthcoming vote in the House of Lords - "The animal movement will find it hard to forgive a Church whose representatives turn their backs on hunted animals when their votes can help save them from suffering". " N o w is the time for concerted, conscientious Christian opposition to hunting", he declared.

WORLD FARM ANIMALS DAY This years World Farm Animals Day held on October 2 focused on raising the awareness of candidates for public office in the USA and their constituents to the tragedy of farm animals. Demonstrators demanded the following minimal reforms:

VEGGIES - ON THE MOVE

Veggies-the 16 year old all-vegan caterers, together with The Nottingham Rainbow Centre, are on the move. They intend to buy a social club and open up a vegan bar and cafe with campaign office space, radical library, vegan permaculture garden and housing co-op. Funds are needed to raise the deposit for a mortgage. If anyone can assist them with donations, loans or other possible sources of funding, or for more info about the project please write to The Rainbow Centre, 180-182 Mansfield Rd, Nottingham, NG1 3HW. Tel 0845 458 9595. E-mail

• Ban of veal crates • Ban of sow gestation stalls • Ban of battery cages • Ban of forced moulting of laying hens • Enactment of Downed Animals Protection Act • Funding and enforcement of Humane Methods of Slaughter Act • Phasing out subsidies for large factory farms • Enforcement of environmental pollution regulation of factory farms • Enforcement of controls on antibiotics use in factory farms • Provision of plant-based foods in the National School Lunch menu World Farm Animals Day has been exposing and memorialising the suffering and death of billions of innocent, sentient animals in factory farms, stockyards, and slaughterhouses since 1983. The date honours the birthday of Mahatma Gandhi, the world's foremost champion of humane farming. The annual observances are co-ordinated by F A R M (Farm Animal Reform Movement), a non-profit public interest organisation based in Washington DC.

PROTEST AGAINST L'OREAL Naturewatch supporters have organised a series of protest events to take place all over the UK on Saturday 25 November 2000. They will be donning animal costumes, setting up stalls, and handing out 'Boycott L'Oreal' leaflets and balloons. They will also be lobbying L'Oreal Head Office in Hammersmith, London on Friday 24 November. If your organisation would like to take part in these activities, or would be prepared to organise your o w n event, please contact the Naturewatch offices on Tel: 01242 252871 - Fax: 01242 253569 - E-mail: .

NEW ON-LINE GM GUIDE

Greenpeace UK have just launched a new online consumer guide t o help shoppers get beyond the hype and find out whether the food in their shopping basket really is GM-free. Emma Gibson of Greenpeace explained, " A t the moment it is impossible for people w h o don't w a n t to buy GM, for environmental, ethical or health reasons, to tell whether they are buying products which use G M crops in some part of the production process". The guide covers a wide range of food and will list over a thousand products. Top food brands will be coded red if they are positive for G M , yellow if they are currently using G M but are committed to removing it, and green for products that are nonG M . People with internet access will be able to visit a virtual supermarket through the Greenpeace w e b site http://www. greenpeace.org.uk/gm.htm. Free printed copies of the w e b guide are also available - to receive one send a 31 p A 4 SAE t o Shoppers Guide, Greenpeace, Canonbury Villas, London N1 2PN

VEGAN SPORTING CHAMPIONS

David Arnold, vegan Ironman Triathlete, has continued in his sporting achievements. Just o n e month after the London Marathon, Dave gained second place in the Hampshire County Marathon Championships staged on the very hilly Isle of Wight marathon course. Fellow Denmead Strider club member and also a vegan, Tina Turner (yes t h a t is her real name) was placed third in the same championships. The following day Dave raced again and was placed sixteenth in the Bognor Regis 10K race - quite a quick recovery really.

ERRATUM W e apologise to Peggy Murray

whose advertisment for Spiritual Vegans on page 37 was spelt incorrectly in the last issue. Also many of you probably

noticed the obvious mistake in t h e Trademark article - the animal product in beer is 'isinglass', not 'is in glass', as w a s written.

The V e g a n , A u t u m n 2000

0PAHouvfo

The range of vegan goods just keeps getting bigger. Polly Stone reviews some innovative new products.

( w w w . b a r e f o o t u k . c o m ) creates n

unique bodycare products f r o m synergistic blends of botanical extracts a n d pure essential oils, using m o d e r n laboratory techniques a n d over a thousand years of traditional herbal wisdom. It is free f r o m animal products, free f r o m G M O s , free f r o m synthetic colours or perfumes a n d full of life force. T h e range includes: Kiss It Better (£7.9550ml p u m p spray) a n effective first aid spray for a w i d e range of injuries, containing A l o e Vera a n d Calendula; S.O.S. (£12.95 - 100ml jar) a moisturising skin cream for dry a n d cracked skin, a n d TLC Muscle B a l m (£9.95 - 12 sachet pack) a soothing cream lotion for tired a n d aching muscles. There is also a discount of 3 0 % o n purchases of 10 items or more, either f r o m a single line or a variety of items f r o m t h e range, so parents c a n save m o n e y by purchasing as a group. Contact Barefoot Doctor Direct by telephone/fax: 01342 837000 ore-mail: , t o find o u t w h e r e y o u r nearest distributor is, or t o m a k e a n order of 10 or m o r e items.

HOT STUFF

For all y o u chilli lovers o u t there, y o u can n o w buy a huge range of

Is available In 4 flavours: Sun-dried tomato. Wild Mushroom, Indian with Coriander, and Moroccan with Pine Nuts and Sultanas. Sammy's Couscous is simply prepared and ready to eat in just 6 minutes. It can be used instead of rice, pasta or potatoes and is just as delicious cold with diced salad ingredients, beans or nuts. It is available from Asda, Safeway and all good health food shops. For mail order enquiries you can telephone 0700 900 222. R E A D E R S OFFER All you have to do to obtain a FREE one portion sample of Sammy's couscous is to send a Self Addressed Envelope with a 28p stamp to: Free Couscous Offer, First Quality Foods, Unit 29, The Beeches, Yate, Bristol BS37 5QX.

full range available, no delivery charge and no minimum order. Their 1

kilogram catering packs are also available, via this service, meaning that there is less packaging, they are more economical and there is less chance of you 'running out'. Redwood Foods can also deliver to those of you in t h e catering trade in London and areas of the Home Counties, with full

factory support, trade prices and direct, free delivery, again with no minimum order. R E A D E R S O F F E R See the advertisement on page 16 for a free offer with your first order.

2000

Profit from Emerging Dietaiy Trends

SAMMY'S VEGAN COUSCOUS

(Central London) can now bring you all your Redwood favourites direct to your door. This brand new service is 100% customer focussed, so there is a

The Vegan, Autumn

BOOKS

A new book that Vegan Society members may be interested is 'Genetically Modified Poetry' compiled by a young Manchester poet named Martin Stannage. It contains 20 poems, some of which address animal rights issues. The book which has been self published costs £3 and Martin has chosen to donate half the proceeds to the Vegan Society. If you are interested in obtaining a copy, please contact us at our usual address and w e will pass your orders on.

d r i e d M e x i c a n chillies w i t h different degrees of spiciness - including m u l a t o , a n c h o and pasilli chillies - f r o m a small company based in B r i g h t o n . B.right.on f o o d co. also produce globally-inspired frozen meals m a d e w i t h organic ingredients, many of which are vegan. C o n t a c t t h e m on 01273 705606 or visit their web site www.hanovernet.co.uk/brightfood.htm

REDWOOD FOODS

LOOKING FOR LOVE?

V M M are t h e only UK-based agency which offers online and postal contacts for vegetarians and vegans. Y o u can now find their w e b site at w w w . veggiematchmakers.com.

Ten Steps to Success By J o h n Hartley Another book just published, is a manual called 'Profit from Emerging Dietary Trends' that is aimed at mainstream caterers, and shows them how to cater successfully for vegetarians and vegans. It includes sections on the size of the market for plant-based meals; basics of nutrition; the ingredients to use; how to cater for people needing special diets; menus; recipes and inspiration for chefs; a unique database of suppliers; and organic produce, G M foods and wines. R E A D E R S O F F E R It is offered to Vegan Society members at a price of £17.50 (including P&P), which represents a saving of 30% on the normal price of £24.95. To take advantage of this offer you just need t o send a cheque for £ 17.50 to Go Publish, Bank House, 16 Fore Street, Buckfastleigh, Devon TQ11 0BT, with a covering note indicating that you are a member.

SEASONAL SPICES

Hambleden Herbs have re-launched their organic Mulling Spices for Christmas. This traditional herb and spice mixture contains cinnamon, cloves, nutmeg, ginger, allspice, hibiscus, juniper and bay, and is now supplied in handy muslin 'pouchettes'. Each pouchette is enough for a 75d bottle of wine, cider or juice and five pouchettes are included in each box costing £2.75/25g. Frankincense and myrrh are also available from Hambleden Herbs. These evocative seasonal essences

made from tree resins and containing natural essential oils produce a wonderful fragrance when placed on a gentle heat source such as a cooker, radiator or logburning stove. The pale yellow Frankincense and darker amber Myrrh are harvested from countries surrounding the Red Sea and are entirely natural products. They come in a small presentation box, costing £2.40/40g and make an ideal stocking filler or small gift at Christmas. R E A D E R S OFFER If you would like to win some frankincense and myrrh to fill your home with seasonal scents, just send your name and address on a postcard to The Vegan Frankincense and Myrrh Draw, The Organic Herb Trading Company, Court Farm, Milverton, Somerset TA4 1NF by 15 December. The first 12 names to be picked out of a hat will be sent a presentation box of frankincense and myrrh as soon as possible after this date.

CAKES, PUDDINGS AND PIES

The Natural Collection has a selection of vegan Xmas goodies, including an Organic Celebration Cake and Christmas Pudding. READERS OFFER Any reader purchasing both a cake and pudding will receive a 20% discount off the total value of these ^^^^^^^^ ^^^^^ goods. If you would like to take advantage this offer you can place an order or obtain a free catalogue by ringing 0870 331 3333 or on-line at www.naturalcollection.com, and please make sure you quote the reference G900C and the product code 12128 when ordering the cake and pudding. The Natural Collection also supplies mixed cases of organic wines that are suitable for vegans and they have a Gourmet Champagne Hamper (please ask for the vegan option) which would make a lovely Christmas gift idea. Co-op Premium Christmas Pudding with cider, brandy and sherry is suitable for vegans, as are their deep filled mince pies. READERS OFFER If you would like to win a Co-op Christmas Pudding, a jar of Mincemeat, or Stuffing Mix to feast on, just answer the following question and send your name and address on a postcard to Pudding Competition, at The Vegan Society's usual address, by 5 December. Which non-food item is traditionally put in to a Christmas Pudding? Other Vegan Xmas treats are also available from the following outlets: Tesco: Luxury Mincemeat, Mincemeat and Value Christmas Pudding The Village Bakery: Organic Mincemeat and Celebration Fruit Cake Marks S Spencer: Luxury Mincemeat and Christmas Conserve Collection Aldi: Christmas Pudding Brake Bros: Mince Pies (trade orders only)

CHRISTMAS CHEER

A new and exciting Christmas gift is now available from The Beer Shop in London. A 75d bottle of premium 5.0% ABV organic beer brewed by the Pitfield Brewery can now be purchased with a personalised label and dispatched anywhere in the United Kingdom. Supplied in a champagne bottle, this excellent British bottle-conditioned beer is certified organic and is suitable for vegans, as no animal products are used in the process. Each bottle label will be supplied with the recipient's name or other specified wording and a short hand-written gold message on the tag around the neck of the bottle. This product is available from The Beer Shop, 14 Pitfield Street, London and by mail-order on 020 7739 3701 and costs £9.99 plus £3.50 postage and packing (including VAT).

CHRISTMAS CORDIAL

Rock's Christmas Cordial is a festive drink made from rich red grape grape juice with orange and cinnamon - a bit like mulled wine but without the alcohol. It is organic and vegan - as are all Rock's products. It is also free from unnecessary additives and preservatives, and is made just as you would at home - with generous amounts of fruit.

A special treatfor vegans Bars and Gift Boxes by post

GET STUFFED

Just Wholefoods have a selection of organic stuffing mixes that can be used to accompany your celebratory nut roast or to stuff vegetables. There are 3 different varieties - Sage & Onion, Apple & Sage and Mushroom & Sweet pepper they cost 99p/125g. Co-op also supply vegan stuffing mix in the following tasty flavours: Parsley & Thyme, Sage & Onion, Chestnut, Country Herb and Garlic & Herb.

For information and order form contact: Devon Fudge Direct Quarry House, Heath Road Brixham T Q 5 9 A U Tel/fax: 01803 852592 fudgedirect.co.uk

FESTIVE FOOD BASKETS

Culpeper has a variety of organic foods baskets containing yummy selection of wholesome organic foods. The Fruit and Nut Basket contains 2.35 kilos of concentrated goodness and costs £16.75. R E A D E R S OFFER Culpeper has offered readers of The Vegan a 5% discount on any Organic Product from the Christmas Catalogue upon presentation of The Vegan magazine at any of their 21 shops nation-wide before 31 December.

Mastercard/Visa accepted

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For this edition themselves

of The Vegan

magazine,

to carry out the arduous

at present.

Although

we decided

the Vegan Society's

we felt our readers

to plump

for 'yoghurt'

The ones that we tasted

members of staff have taken it upon

task of tasting some of the soya products really needed

that are on the

to know which ice<ream

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PRICE - 43P A POT

PRICE - 52P A POT

PRICE-ÂŁ1.49 FOR 4 POTS.

I'm afraid that this 'soya yoghurt' did not in general find favour with our reviewers, although it w a s one person's favourite.

W e were a little undecided about this one, with some people liking it best, but most putting it somewhere in the middle.

This was the clear winner and was given full points by all but one of our reviewers.

As for aesthetic qualities, such as colour and texture, the following comments w e r e m a d e : " A w f u l colour", "Runny texture not at all like yoghurt","Grey and lumpy looking", " D o n ' t like the consistency".

It's texture was found to be grainy and its colour was also a bit greyish again. So w e did not really like the way it looked or the consistency.

They following things were said in its favour: "Nice fruity scent and good pale pink colour", "Good consistency the best proper yoghurt", "Right colour!"

Its flavour did not please the judges either, as you can tell by these comments: "Sickly sweet flavour, no fruit at all.", "Too soya-y", "Taste is not pleasant - watery, not fruity".

As for how it tasted, this was what was said: "Refreshing light taste", "Artificially sweet", "Pleasant after taste", "Not enough fruitiness"

It was also found to be: "Nice and clean

Soyage came a clear third w i t h only 8 points out of a possible 18 . Suggestions for improvement more fruit and less sugar please

Sojasun came second with 11 out of 18. Good points came in a nice re-usable glass jar.

Provamel got a resounding 17 out of 18 possible points, and was also the cheapest out of all the 'yoghurts' tested - put it in a jar please!

The V e g a n , Autumn 2000

tasting, not too sweet and fruity", "Creamy", "Similar to Fromage Frais". However, it wasn't all good as it tasted to some a bit acrid, with a slightly floury aftertaste.

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VEGFAM

(Registered Charity No. 232208, Inland Revenue Ref XNB855)

FEEDS THE HUNGRY WITHOUT EXPLOITING ANIMALS The Fragile Environment of Developing Countries cannot support TWO populations Humans and their Food Animals For over 30 years VEGFAM has provided short and long-term Relief to People who have been the victims of Drought, Flood, Cyclone or War in over 40 countries. Our Supporters control how much of their Donation goes on Administration since VEGFAM operates three separate Funds for the use of Donors/Testators the particulars of which are: GENERAL DONATIONS paid into a/c No 65023307 00 The Co-operative Bank Will be apportioned (by % shown) between PROJECTS (91%) Administration Expenses (7%) Office Building Fund (2%)

a/c No 65023323 00 a/c No 65023310 00 a/c No 65023336 53

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2000

you

Diet Matters Sandra Hood answers more of your diet-related queries

a n d r a H o o d is a v e g a n of 20 years' standing a n d is a practising Senior State Registered Dietitian. Please address your questions t o her at: Diet Matters, The Vegan, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA, UK.

S a n d r a regrets t h a t she is not a v a i l a b l e for t e l e p h o n e consultations.

an you provide me with an anti<andida diet?

Candida albicans (CA) is o n e of the m o s t c o m m o n l y occurring u n d e r lying causes o f i m m u n e and a u t o - i m m u n e system problems. U n d e r n o r m a l circumstances C A in the b o d y does n o harm b u t triggers such as diets rich in sugars and yeasts, oral contraceptives, pregnancy and antibiotics can cause this yeast t o multiply resulting in overg r o w t h . T h i s causes t o o m u c h toxicity for the body to cope with and this can upset the body's a u t o i m m u n e response causing multiple f o o d and chemical allergies which can use u p vitamins and minerals. C A can also aggravate or cause a c o n d i t i o n called hypoglycaemia w h i c h leads t o h o r m o n e fluctuation and imbalance and this can result in the brain b e i n g deprived of oxygen and blood-glucose. T h i s can affect y o u r m o o d , responsiveness and ability to process information efficiently and lead to tiredness. An anti-candida diet is still considered experimental, there are n o clinically controlled trials supp o r t i n g the relevance of anti-candida therapy such as avoiding yeast, sugars, alcohol, etc. T h e r e are a variety o f treatments but again n o t h i n g scientifically proven. C o n v e n t i o n a l treatment may include anti-fungal agents. Garlic and c o c o n u t palm oil are also c o n sidered as anti-fungal treatments. Dietary changes and treatment may b e u p to 6 m o n t h s in milder cases or for t w o years o r even longer in m o r e severe cases. It has been suggested that a diet excluding carbohydraterich and yeast-containing foods will prevent candidiasis. S o m e diets suggest a restriction of n o m o r e than 6 0 - 8 0 g of carbohydrate per day and the avoidance o f foods containing

The Vegan, Autumn

2000

sugar or yeast. O t h e r foods avoided are alcoholic beverages; malt products; condiments; sauces; dried and candied fruit; fruit juices that are canned, bottled o r frozen; coffee and tea; melons; mushrooms; peanuts; vinegar-containing foods; vitamin and mineral tablets (unless free from sugar and yeast); and antibiotics. As you can imagine it can be quite a restrictive diet and if these foods are avoided, it is important to ensure the diet is well balanced and nutritious. Candida albicans is a recognised m e d ical condition and I suggest that you visit your GP. O n c e you have been diagnosed with C A , you can then start to consider treatment. ome years ago there was a scare about apple juice from home juicers producing arthritislike symptoms.

I did not hear the scare, to the c o n trary, I had read studies showing apples to help arthritic symptoms! W h y apple juice produced from h o m e juicers should be m o r e harmful than apple juice produced by another method, puzzles me. Commercial applejuice, as with any fruit juices, can lose a lot of its vitality (including fibre) and the sugar content is dramatically increased by the heat process with canned and bottled fruit juice being pasteurised. Like most other processed foods, h o m e produced is generally preferable. However, drinking processed fruit juices even in large quantities is unlikely to cause harm. Fruits and vegetables are rich in antioxidants which have a detoxifying and protective effect. W h e n eaten whole they have the added benefit of fibre. Therefore whether

you eat whole fruits and vegetables or drink commercial or h o m e produced juices, you will benefit from these antioxidants shown to prevent cancer and numerous other diseases. y two children, 9 and 12 years, vegan from birth, are overweight, is this unusual?

Studies have shown that vegan children tend to be lighter than omnivores. However these studies date back to the 1970s and 1980s where there weren't the vegan convenience foods there are now. Children tend to rely on and enjoy carbohydrates e.g. cakes, biscuits, crisps, bread, potatoes, cereals and pasta in preference to vegetables and fruits. However these can be useful energy foods that children can fill up on w h e n they are the whole grain varieties as it provides extra bulk as well as nutritional benefits. Try not to fry foods, avoid sauces and oils, spread fats thinly on toast or in sandwiches and replace high fat snacks (such as crisps) with fresh fruit (see Diet Matters S u m m e r / A u t u m n 1998). Ensure the children eat healthily at h o m e but try not to restrict their intake when socialising as it is very important that they feel they fit in with their peers (within reason!). Finally, fresh air and exercise is very important. Try to encourage activity for both physical and mental well being with weight bearing activity e.g. walking, skipping, r u n ning, being particularly useful for bone density, very important for growing children

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11 T h e V e g a n , A u t u m n

2000

Veganism and rIIE

SOYA

Soya has had a long and interesting history, having been first cultivated by Chinese farmers around 5,000 years ago, and by 300 BC, being cited in ancient Chinese texts, alongside millet, as o n e of t h e t w o major food crops. Since that time its cultivation spread to Japan in the eighth century, to Europe a thousand years later, and n o w it is grown all over the world. Despite the fact that soya was not introduced t o t h e United States until the early part of the twentieth century, it is now one of its main crops, since t h e climate and soil conditions in t h e Midwest w e r e found to be ideal for its production. The USA n o w produces over 50 million metric tonnes of soya beans a year. Soya has had a multitude of industrial uses such as in the manufacture of paints, varnishes, paper and plastics, amongst other applications. Throughout t h e world though, by far the greatest quantity of soya is used as a feed for agricultural livestock. A large proportion is also processed into oil, whilst only 2 % is actually destined for direct human consumption in the form of soya foods.

O n e of t h e most well known soya products is tofu, which is made from curdled soya milk, and w a s first developed in China in 164 BC, probably by Buddhist monks. Soya has also traditionally been used to make a variety of other foods including miso, tempeh, soya sauce and natto - all of which are made from fermented beans - as well as less well known products including okara and yuba. More recently soya has been transformed into a variety of substitutes for dairy foods and meat, including soya mince, burgers, cheese, ice-cream and yoghurt.

A feature by Maresa Bossano

In recent years it has been recognised that soya could form an important part of a healthy diet and so its use as a food has been greatly promoted. The health benefits of soya include the fact that it is high in soluble fibre, low in saturated fat and high in protein - providing a full complement of essential amino acids. It is also packed with nutrients including vitamins A, E, K and many of the B vitamins, as well as minerals such as potassium, iron, phosphorus and cal-

These health-giving properties, important though they are, have been overshadowed by the fact that some of the phytochemicals in soya have been shown to have potential beneficial effects in the prevention of many prevalent diseases such as cancer and heart disease. For example, soya beans are a rich source of isoflavones, which are part of a group of biologically active compounds called phytoestrogens. These have similar effects to the female hormone oestrogen, but are about one hundred thousand times less potent. Isoflavones also have an antiestrogenic effect, as they bind to estrogenic receptors in place of natural oestrogen and this action may offer protection against hormone-related conditions including breast, bowel and prostate cancer ('). It has been suggested that soya isoflavones have a favourable effect on the cardiovascular system by acting on different levels such as artery wall, platelets and blood pressure <2>. They also have antioxidant properties, which may help to reduce the risk of coronary heart disease. In addition it has been shown that adding soya protein to the diet can cause blood

POISON

cholesterol levels to drop (3). A diet containing

soya also seems to reap much greater benefits

than more traditional other low-cholesterol

diets. Finally soya contains saponins that have

been shown to possess antioxidant properties

and lessen the damaging effects of free radicals <4).

J Because of the significance of the scientific reports about the potential benefits of soya, it has now attained a status as a 'super food'.

However, this has also led many detractors to say that these findings are 'too good to be true' and to focus on the possible negative health effects of soya. This has included recent coverage in the British media, including an article in The Observer 0째), which raised concerns about the effect of soya products on thyroid abnormalities, mineral deficiencies, Alzheimer's disease and babies born to women who eat soya during pregnancy. Most of these articles questioning the safety of soya have been based on the views of two senior scientists, Sally W . Fallon and Mary G. Enig, who actually first made such claims around 5 years ago. Whilst these negative views should not be ignored, it is also important to point out that at present there is a huge volume of scientific and historical evidence that suggests that the safety and benefits of soya foods far outweigh any potential dangers. It is also true to say that most of these claims are speculative and unproven, since they are based on a limited

number of studies, most of which have been

carried out on experimental animals, rather than humans <").

OR PANACEA

Soya contains high levels of phytates which are said

However phytates may protect against colon cancer by blocking iron

t o act as anti-nutrients, as they have t h e ability t o

absorption in the small bowel. Phytates also act as antioxidants and they

bind t o minerals and possibly reduce t h e assimilation

enhance natural killer cell function, which may also help to control the

of calcium, magnesium, copper, iron a n d zinc <5>.

growth of cancer cells (6>.

Trypsin inhibitors in soya could interfere w i t h protein digestion a n d may cause pancreatic disorders <5>.

Protease inhibitors have actually been found to be beneficial in suppressing the onset of cancer, by preventing the conversion of normal cells to malignant cells <7>.

Soya phytoestrogens such as genistein disrupt endocrine function and promote breast cancer in w o m e n <5>.

In more than a hundred laboratory studies genistein has been shown to inhibit the growth of cancer cells. Also epidemiological studies have shown that w o m e n w h o eat more soya foods have a lower breast cancer risk (8).

Processing of soya allegedly results in t h e formation of highly carcinogenic nitrosamines or nitrites <5>.

Extensive studies of the formation of nitrosamines have shown that many soya products are capable of blocking the formation of dietary nitrites <9>.

The Vegan, Autumn

2000

FEATURE

It is also necessary to analyse the accuracy of the claims being made, since the fact that most such reports have been based on the opinions of a few individuals means that the information - currently being put forward as fact - may be biased and flawed. For example, Sally Fallon and Mary Enig have suggested that eating soya foods dampens libido and makes people look older, and that feeding children on soya infant formula could influence their sexual orientation <5) (a statement that was later removed from further re-prints of similar articles). Not only are these claims subjective and completely unsubstantiated, but they also serve to create hysteria and anxiety amongst those who have quite happily been eating soya over the years.

One of the main scientific findings cited was from a study on Japanese Americans living in Hawaii, which indicated that those participants who ate the most tofu in their mid-life had the greatest decline in brain function and incidence of Alzheimer's disease and dementia when they where elderly. However, the original study also pointed out that the men who ate the most tofu were also more likely to have spent their childhood in poverty in Japan, and that this nutritionally deprived childhood may have been more responsible for their accelerated brain ageing than their tofu intake! 12 ).

J Another statement made was that "almost no phytoestrogens have been detected in dairybased infant formulae or in human milk". This is hardly surprising since phytoestrogens are plant compounds that are found in products derived from plants. However, what this and other articles fail to mention is that cow's milk itself is loaded with highly active mammalian oestrogens that are likely to exert far greater effects than weaker plant oestrogens <13>. In addition, many of the effects on unborn children attributed to soya are not in fact based on the results of studies on phytoestrogens, but relate to the effects of a synthetic oestrogen - diethylstilbestrol (DES) - which was prescribed to women with low oestrogen from 1948-71. This drug caused some of the male children born to these women to have small testes and malformed penises and so it has been assumed that other oestrogen-like substances could have similar effects - despite there being little evidence to support this. It is also interesting to note that much of the original research on phytoestrogens was commissioned by two aviculturists from New Zealand, who were concerned about the side-effects of eating soya on their pet parrots - and often claims about the potential effects of soya-formula on infants have just been extrapolated from this research.

( J This article is not trying to suggest that soya is completely safe and so should be eaten ail day and every day, but as with any food, it has both benefits and potential side-effects. For example, if we ate too many carrots we could

get carotenosis (vitamin A poisoning) and turn yellow, but that does not mean to say that carrots should be excluded from the diet. The problem comes when trying to determine what is a safe amount to eat - when the benefits will outweigh the dangers.

sumption of soya may also not be that likely to result in thyroid disorders, since one of the main studies on which this claim was based required the test subjects to eat 30g of pickled roasted soya beans per day for 3 months ! 18 ), something which is hardly common in the Western diet. ^

In Japan soya foods have been eaten for hundreds of years, and although the studies quoted in The Observer found that the average amount eaten in Japan was only 8g per day, this was probably a mean value derived from a sample where some people ate far more soya and many ate none at all, as is the growing trend in the more Westernised cities. In contrast, a study carried out in a village in rural Japan, where the traditional diet is still eaten, found that residents ate around 75g of soya bean products a day, including tofu, miso, fermented soya beans and boiled soya beans <14>. Other studies have also shown that oriental adults eat around 5560g of soya protein daily, equivalent to 2 servings per day, and in fact, the consumption of this amount of soya was also linked to the lowest breast cancer risk in females.

The arguments against soya foods have often been aimed at producers in the USA where the big businesses involved have begun touting soya as a so-called 'miracle cure'. I can therefore well understand why it is necessary to look into these claims, since many of them may be as misleading as those being made in the articles discussed here. However, when it comes to vegans in the UK, their consumption of soya is generally not due to being barraged with advertising and marketing hype, but rather that soya foods are generally tasty and animalfree. In the end, although it is of course essential to understand the nutritional aspects of our food, the practice of regarding every food as a collection of chemical constituents should not necessarily be the overriding factor that affects our decisions about what w e eat.

When it comes to the negative components in soya, such as haemagglutinin, trypsin inhibitors and phytates, it should be pointed out that these are present in many legumes and seeds, and are not just found in soya beans. For example, haemagglutinin is one of the toxic compounds found in red kidney beans, but it is actually destroyed by traditional or industrial cooking methods so should not generally pose a problem to human health. Trypsin inhibitors, which are present in many foodstuffs including eggs, cereals and tuberous legumes, are also mainly destroyed during cooking and it is thought that any negative impact they could have on protein digestion would be insignificant because of the high protein intake in most Western diets. Also, at the levels consumed by humans, protease inhibitors are very unlikely to cause any of the adverse effects on the pancreas that have been observed in animals!15). Meanwhile phytates are abundant in all foods that are high in fibre, and soya may not have "a higher phytate content than any other grain or legume that has been studied"!16) - as was claimed in one article whose source of information was actually a study carried out on legumes in the Sudan. Other evidence seems to indicate that lima beans, peanuts and wild rice all have higher levels <17). In addition, all of these toxins are destroyed during the fermentation process, so are absent in foods such as tempeh or miso, and their levels are greatly reduced in the precipitation process that is used to make tofu. Soya foods also supposedly contain high levels of aluminium, which is toxic to the nervous system and the kidneys. However, research shows that most soya products contain such low levels of aluminium that they are difficult to detect and the levels of aluminium found in soya milk may have been exaggerated due to contamination during analysis. Finally, the con-

It cannot be denied that soya has many health benefits because it is high in fibre, a good source of protein and low in fat. There is also a large body of evidence to support the view that it could help to prevent certain cancers and other chronic diseases. Soya has been eaten throughout history in many Asian countries and there seems to be little evidence in these areas of the supposed detrimental effects on health from eating soya foods. Soya can form an important part of a varied vegan diet, both in the form of traditional soya food such as tofu and tempeh, and also soya products such as milk, cheese or yoghurt substitutes. These can also be used to make interesting and delicious vegan dishes, and so there is no reason why they should be excluded from the diet - especially on the basis of limited scientific evidence about the potential effects of excessive intakes of some of the components of uncooked soya beans. Finally it has to be said that a vegan diet, whether it is rich in soya or not, will always be preferable to one based on milk and meat for a multitude of reasons - nutritional, ethical and ecological. REFERENCES: 0> Messina & Messina (1994), <2> Dwyer et al (1994), <3> The Vegan Society Soya Information Sheet, <*> Huck (1998) Health Supplement Retailer, <5> Fallon & Enig (2000) Nexus Magazine - April-May, <6> Baten et al (1989), PI McClenaghan (1999) The Nutrition Practioner - October, <*> The Vegan Society Soya Information Sheet, <*> Kurechietal (1989). <"Âť Phillimore (2000) The Observer Magazine - 27 August, <' '> British Nutrition Foundation (2000) www.bnf.co.uk tiz) www.NutritionNewsFocus.com 19 April 2000, l'3> Klaper as quoted in the Phytoestrogens Information Sheet, f'4> The Vegan Society Phytoestrogens Information Sheet, <15> McClenaghan 1999, <16> Hattersley (1997) Nexus Magazine Vol.4 No.3,(17' Messina & Messina (1994), <Âť> Nippon Naibunpi Gakkai Zasshi (1991).

The Vegan. Autumn 2000

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The Vegan, Autumn 2000

FEATURE

Vegan Food in tjel A report by Cathy Bryant

^ ^ ^ ^

W h e n my friends heard that I was going to spend a month in the Deep South of the US Knoxville, Tennessee to be precise, they all said 'you'll starve'. In a country where pork is advertised as 'the other white meat'; where nurses learning about nutrition are not taught about the protein group but about 'the meat group'; and where something calling itself a salad has a layer of hot mince and cheese poured over a f e w lettuce leaves, I was not too hopeful about finding tasty vegan food. Fortunately, I was wrong.

though it was horribly sweet and sickly. Also, like practically everything else, it was fortified with huge amounts of vitamins. I was disconcerted by this. Even a pack of white rice would contain five vitamins plus added calcium with no clue as to where these came from, and I found it very difficult to get suitable bread. But armed with my cheese slices, 'Smart Dog' soya sausages, Canadian Veggie Bacon Slices by Yves Veggie Cuisine (these would be nice over here) and a jar of grape jelly, I made it through the first night.

Well, once I'd landed, that is. I wonder if other vegans have had the same problems with airline food that I have? I'd pre-booked the vegan meal and so being asked 'chicken or fish?' was an unwelcome surprise. I explained, and was then confronted with a scone, a tub of butter, a pot of clotted cream and another of jam. Thoroughly bemused, I complained again and was eventually given a delicious meal of spicy tofu, rice and peas, spiced vegetables, salad, fruit and a roll. After enjoying this small but perfectly formed meal I noticed a sticker on the tray which said 'For MrPatel' I wonder what he was offered 'chicken or fish', I expect.

Over the next weeks I met a million lovely people, all of w h o m treated me with total friendliness and openness, and the hospitality for which the US is famous. On a trip to see the Great Smoky Mountains (so-called because the cloud formations make it look as if the mountains themselves are smoking) I discovered the delights of the all-you-can-eat buffet. W e do have these here and there in Britain, but they tend to cost, and not have the best dishes. At one diner chain called Shoney's, the buffet was $7.49 and had three kinds of bread, four kinds of melon, a spicy green bean and potato dish, deep-fried okra, and numerous fruit, vegetable and salad dishes, among other things. It was late afternoon and I hadn't eaten all day, and was on my third plateful when the waitress came up to me. 'Are y'all going to eat any meat?' she asked. 'No, I don't eat meat', I replied with a cautious but friendly smile, uncertain of her response. 'Oh, well I'll knock a f e w dollars off your bill then', she said with a huge smile, before asking if she could help us in any other way. Can you imagine this happening in Britain? I know that the waitresses in the US get awful wages and rely on their tips, but everywhere I went I encountered such warmth and friendliness, even when there was no chance of any gain by doing so.

My next food experience was rather more heartening. After landing at Philadelphia, I flew on to Nashville, where I was met by my friends Chris (a fellow Mancunian, and a vegetarian) and Adria (Knoxville girl, and dairy-free). It was their wedding that I had flown over for, and I figured that they would know the best places for me to find food, as they had lived in Knoxville for several years. So on the way to their house, w e stopped at a Kroger's, one of a large chain of supermarkets. It was intimidatingly large, and I was reminded of the Simpsons parody 'Monstromart - where shopping is a baffling ordeal', but with help I found some wonderful things. Most were meat or dairy substitutes, perhaps unsurprisingly, but I was determined to try everything in the spirit of research and hunger. My favourite was a pack of Vegan Processed Cheese Slices by Soymage - they did four flavours of Veggie ones but, like many US soya products, they inexplicably contained casein (milk protein). The Vegan ones, however, were delicious, much better than I remember animal-based ones being, and I lived on them for a couple of days when my money ran out. Westsoya was the most readily available brand of soya milk, and I was pleased to find it in all the supermarkets,

The best place to shop for food in Knoxville was undoubtedly the co-op grocery on Broadway. A t last I found fresh, tasty, organic fruit and vegetables, including bright ruby chard, crisp purple peppers and melt-in-themouth sunburst squash. Here I could actually get ingredients and cook them, which may not sound exciting, but it's all too easy to eat out cheaply in America and I was missing fresh home made vegetable cookery. I also found rich, creamy-tasting soya yoghurt from Wholesoya, andtofurkey, of which I had heard great things. I was very put off by one of the tofurkey packets - the contents were shaped like a turkey and had a lump of stuffing in the middle, which has to be one of the most tasteless things I've seen, but I tried

A M r

the sandwich slices and found t h e m wonderful - not too meaty in taste or texture, but full of flavour and ideal for sandwiches with salad. The best place to eat out was a veggie/vegan diner/restaurant called Tomatohead - it w a s pretty dull of me to order hummus and salad, I suppose, but I'm glad I did - t h e hummus w a s chunky and spicy and utterly mouth-watering. It was also nice to find Tofutti! Contrary to my expectations, I met several vegetarians and t w o other vegans, many people who w e r e eco-aware and none w h o w e r e hostile to my veganism. I w a s meeting mostly counter-culture people, though I dislike the phrase as it suggests that they are outside of the society they are part of, but even so, the level of animal awareness was heartening. Jessica, one of Adria's friends, works voluntarily for the Knox County Humane Association, which is trying hard t o establish a no-kill animal shelter in Knoxville. 'It's difficult, sometimes, she admitted, But you can't claim to be a nation that loves animals and then kill them'. M y thoughts exactly. Many days later I was sitting at the wedding, thinking about flying home the next day and pondering my experiences. W h y did Britain import all the rubbish things from America, like McDonalds and right-wing politics, and not the good things like friendliness and trust? Munching my avocado and alfalfa sandwich and absent-mindedly dipping it in raspberry dressing, I thought about all the things I'd miss w h e n I got home, from porch swings to decent-sized fridges to smiling strangers, and wondered if I could persuade Plamil or someone to make vegan peanut buttercups. 'Are you the vegan?' asked one of the caterers, watching my antics. 'Yes', I said with a smile, 'and this is delicious! Thank you!' 'That's OK, I'm just glad y'all're happy,' the caterer smiled back, which seemed to sum up the Tennessee attitude. rving, my

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2000

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Why V e g a n ? ' ? ? ? ? ? ? A brief introduction to the philosophy of animal rights by Anne Philbrow Let slip you are a vegan, and suddenly those

around you develop an interest in how you

would cope with surviving in the Arctic Circle,

worry about cattle becoming an endangered species and try to disturb you with the asser-

tion that carrots scream when they are uprooted.

Verbal attack is as old as debate itself. So old,

in fact, there is even a Latin name for it - Argumentum ad hominem - literally, 'argument

against the man'. This was as beloved by

Roman orators as by today's politicians, who

often resort to calling each other names,

rather than directly addressing the issues at hand.

However, minutiae such as 'Is it ever accept-

able to kill wasps?' cannot be discussed

sensibly until you have some agreement on

the moral and philosophical arguments which underpin our attitudes towards non-human animals.

that people should at least become vegetarian, and preferably vegan. 'Animal

Liberation' has been described as 'The bible of

the animal rights movement'.

Singer's argument rests heavily on the idea

that beings within a moral community should have equal consideration given to their inter-

ests. By analogy with arguments against

racism and sexism. Singer says that w e should

extend the principle of equal consideration of interests to sentient non-human species. This

does not mean treating different species in

the same way. Obviously it is nonsensical to

give a squid the right to vote or a decent pension as (presumably) these concepts only

apply within human society and not to squid.

More than 150 years later, this has now

become a popular slogan of the Animal Rights movement. Singer's position is ultimately based on a utili-

tarian ethic. There are many different forms

of utilitarianism, but in simple terms, it can be described as an ethos aiming to achieve the

greatest happiness for the greatest number.

The arguments for and against utilitarianism are outwith the scope of this article, but it is interesting to note that a contemporary

philosopher - RG Frey - in his book 'Rights, Killing and Suffering' bases his o w n argu-

ments against vegetarianism on a utilitarian

Similarly, it is meaningless to give or deny a

ethic. Other philosophers such as Stephen

not to deny either rights or interests to men

sophical appeals for better treatment of

man the right to a hysterectomy. Yet this is

or squid.

Peter Singer looks at morally significant fac-

This is not as difficult as it seems. It may sound

tors determining our treatment of others.

humans have rights, but animals don't".

more consideration than other animals is that

like a non-starter if someone says "Of course

1832): 'The question is not, Can they reason?

Nor Can they talk? But, Can they suffer?'

One common rationale for giving humans

Clark and Richard Regan have made philoanimals on other grounds. Regan, for

instance, bases his o w n arguments on the idea of animals having basic rights which

should be respected. Peter Singer does not discuss ethics in terms of rights.

w e are 'more intelligent'. This is question-

A problem with any rights based ethic is that

vegan and the meat-eater are likely to agree it

human terms - a migrating swallow may not

flict of rights. For example, w e may all agree

"Why is it wrong to kill children?" The meat-

Yet even if w e allow 'intelligence' as a morally

Where do you begin? The first thing is to find some point of agreement. For instance, the

is wrong to kill children. The question is then

eater's reply will give you a clue as to which moral principles they hold dear.

There are many possible responses to such a

question, for example, "Children have a soul, can feel pain, have a sense of 'self'...". You

can then push the debate a little further by

asking " W h y doesn't this apply to other ani-

mals?" The statement that w e have a soul and

other animals don't, seems to me one of the strangest. This idea was used by the French

philosopher Descartes (1596-1650) as a justifi-

cation to perform painful animal experiments

begging, since 'intelligence' is defined in

be impressed by our navigational abilities.

panzee may well outstrip some humans and

joined twins known as Mary and Jodie. W e

in a weak position. A bright dolphin or chimvery young infants in 'intelligence' tests. Does

this therefore mean they should have a higher moral status? Most of us would defend the rights of the infant or severely retarded

human, since their IQ score has no relevant

bearing on whether they are entitled to basic human rights.

He considers other possible factors which may

morally distinguish humans from other

people will argue these days that animals do

acteristics shared by all humans and no other

could somehow prove that humans and no

have are purely biological, ie our species mem-

but concludes that there are no specific char-

not feel pain, with 'souls' or not. Even if w e

animals. The only distinguishing features w e

other animals have this mysterious thing

bership. This, argues Singer, is as morally

to abuse and torture them?

gender. It is surely morally insignificant

Peter Singer climbed out of the ivory tower of

academic philosophy with the publication of

how do w e deal with the situation in which

these rights are opposed? As I write this,

on cats and dogs, claiming that their screams

called a 'soul', does this mean it's acceptable

that humans have a basic right to life. But

significant criterion, this puts a lot of humans

species, such as 'language' and 'autonomy',

were merely a 'mechanical response'. Yet few

it fails to offer solutions where there is a con-

irrelevant as the colour of one's skin or one's

whether you have t w o legs or four.

So how do w e decide w h o to include in our

there is a lot of public debate about the conare told that if they are surgically separated, Mary will certainly die. Yet if they are not,

both babies will die, as Jodie's system will not

be able to continue to sustain both herself

and her sister for very long. It is all very well

saying they both have a right to life, but this is not sufficient t o deal with the question of

whether the operation should take place or not. W e need to appeal to further ethical principles.

Given the pressures of living in a society w h e r e excessive meat eating is seen as 'normal', t h e question 'why vegan?' should be reflected back to those asking it. " W h y , living in a

society with plenty of food, do you support separating social animals from their young, confining and slaughtering t h e m t o e a t ? "

This treatment would be considered outra-

geous if w e w e r e to treat our pet animals the

'Animal Liberation' in 1975. This was practical

moral community? Singer plausibly suggests

w a y we treat our cattle. This is indeed

change human and animal lives. He argued

the philosopher Jeremy Bentham (1748-

a m I a vegan?', but ' W h y are you not?'

philosophy written with passion, intended to

'sentience'-the ability to feel pain. He quotes

'speciesism'. W e should not be asking ' W h y

The Vegan, S u m m e r 2000

Tempeh -

Today's

A feature by Polly Syred UNPROCESSED IS BEST

This is a sad situation as there is no better way to eat a crop than as it was w h e n harvested and before all the mechanical and chemical processes are applied that convert it into the 'finished product'. It then has to be 'locked' into its final manifestation by such processes as stabilisation, pasteurisation, the use of special packaging and the addition of preservatives, etc. The only good thing about this situation is that the demand (and therefore the price) for plain dried soya beans is relatively low in this country - even for organic and therefore genetic modification-free ones. Those cooks with the will to be a little more imaginative in their use of this invaluable protein source will be richly rewarded, however, as are thousands of Indonesians whose staple food the soyabean is. These people do a little bit of magic in their o w n kitchens every day, at home, to turn soya beans easily and cheaply into a delicious and easy to digest product called tempeh - and have been doing so for thousands of years. You can do this too...

WHAT IS TEMPEH?

â&#x20AC;˘ M k ^ H E N most people think of soya beans m W m W they think of a crop which is merely a â&#x20AC;˘ r I F stepping-stone to other finished products like soya milk, textured vegetable protein (TVP) and veggie-burgers. Rarely do they think of them as being an ingredient t o be carried home from the supermarket to cook and serve as the main constituent of a meal. This is probably because the beans are famously slow t o cook and extremely difficult to convert into exciting dishes which all the family can enjoy, having a rather bland, uninteresting flavour and texture. A d d e d to this are the difficulties in digesting the beans due to t h e presence of oligosaccharides which are believed to cause discomfort and flatulence. Not a best seller d o w n at the supermarket, then!

The V e g a n , A u t u m n

2000

Pronounced 'TEM-pay', it is a tasty protein food consisting of tender cooked soyabeans bound together by the dense, fluffy white mycelium of the fungus Rhizopus oligosporus. The resulting sliceable block or cake is achieved by inoculating cooked, cooled soyabeans with a starter medium simply by adding a small amount to the beans and stirring well to ensure even distribution. A container such as a wellwashed one litre soya milk or fruit juice box (ventilated with a network of holes made with a skewer) is then used to contain the beans during the incubation period of 24 - 48 hours at about 32 degrees Celsius (88-89 degrees Farenheit). A n airing cupboard is rarely warm enough for this purpose in this country so an alternative is usually devised using a gentle and safe heat source such as an electric heating pad either of the type used to ease a painful back or for wine fermentation. This can be installed into an insulated container such as a picnic box and a cheap and effective incubator is achieved which will keep the temperature steady - fluctuations are undesirable and will check the growth of the fungus, so impatient peeping is prohibited at this stage! A t the end of the incubation period a characteristic 'mushroomy' smell will be evident which denotes maturity of the fungus and completion of the growth process. The blocks may then be removed and cooled ready for immediate use or storage in the fridge or freezer. The enzymic action of the fungus on the beans during growth predigests the protein making it more readily assimilated and available to the human body. It is a satisfying food which is infinitely suitable for replacing other main protein ingredients such as

FEATURE

Protein Food meat and dairy products at the table and is versatile and easily prepared, producing genuinely tasty and exciting meals. The ultimate in convenience food, at its simplest it can be sliced and fried to accompany chips and beans, or eaten raw and cool straight from the fridge with salad and crusty bread. At the other end of the spectrum it can be incorporated into sophisticated meals fit for any dinner party and become a real topic for conversation.

IS IT GOOD FOR ME?

Containing 19.5% protein which compares favourably with chicken (21%), beef (20%), eggs (13%) and cow's milk (3%), tempeh is low in saturated fats and contains no cholesterol, offering just 157 calories per 10Og portion 0) Iron is present in abundance, as is calcium, and being a complete food there is plenty of fibre. In addition to soya bean tempeh there are scores of variations using other legumes, seeds, cereal grains and even coconut, and experimentation is recommended to find a favourite. Tempeh increases its protein availability and quality if blended with other ingredients which fill in its weak areas as far as amino acids are concerned. Although tempeh has all of the essential amino acids present which are the building blocks of complete protein, it is slightly deficient in t w o of them. Every protein food has a 'limiting' amino acid, the one which is in shortest supply relative to its reference pattern, which determines the protein 'quality' of that food. The limiting amino acids in tempeh are methionine and cystine but it is well-endowed with the relatively scarce amino acid lysine. Happily, cereal grains (e.g. brown rice) have plenty of methionine and cystine but are low on lysine, so by combining the t w o foods (four parts rice to one part tempeh is ideal) the weak amino acids in each food are fortified and an increased overall protein quality results.

Many types of readily available juice and soya milk boxes are suitable for tempeh incubation.

After 24-48 hours the soya beans emerge as a firm, sliceable block of delicious tempeh.

|/*/\4

The finished block of tempeh is ready for the table or kitchen.

WHO NEEDS IT?

As you can see tempeh is suitable for everyone whether they be carnivores, vegetarians or vegans, and if more of us turned to tempeh the strain on the planet to produce enough protein to feed everyone would be greatly reduced. Soya beans provide 356 pounds of usable protein per acre of cultivated land compared to 265 in the case of rice, 138 for wheat, 82 for cow's milk, 45 for meat generally and just 20 for beef specifically <2>. Consequently the cost of soya beans is the lowest of all protein sources in virtually every country world-wide including our own, and in these times of food scares w e would all be wise to take charge of our protein source and know where it has come from, what it consists of and what sufferings have occurred. By producing soya bean tempeh at home from organically-produced (and therefore GM-free) beans w e can have a pure, cruelty-free protein source under our own control and at a vastly reduced cost. Stocks of dried beans will keep for very long periods, enabling bulk-buying which generally offers lower prices, or the finished tempeh can be frozen if preferred ready for immediate use. Straight from the incubator fresh and alive is best, however, when tempeh is at its nutritional peak and the Rhizopus enzymes are active. So why not GET CULTURED and start producing and enjoying your own tempeh today? Complete Kits for tempeh production are available from Polly Syred (see advert in classified section).

The soya beans are held together by a delicate network of pure white mycelial threads which give a truly unique and delicious flavour to an otherwise bland, unremarkable legume.

r>y/;

x r, \ â&#x20AC;˘

a m REFERENCES: 0) and <2> Shurtleff, Wand Aoyagi, A (1979)

T h e V e g a n . A u t u m n 2 0 0 0 19

Festive Feasts A Christmas Menu for four with recipesfrom Graeme Reekie

Chestnut St Mushroom, Pie, 6oz,/1SOgflour 3oz./75gfat

(half margarine,,

half solid vegetable, 8oz,/200g peeled, 1/2pint/25Owl

oil) chestnuts

umrw, water or stock

1 dessertspoon/yeast

extract

1 onion, 4oz./100g

mushrooms

4oz,/100g

breadcrumbs

1. To make, the,pastry: sifttke, flour and a,^pinch, of salt into a, bowl. 2. Rub inthe,fatunti,the,mlx

resembles

bread, crumbs. 3. Add cold water little> by little,, just enough to form, a, soft dough. 4. Knead/ lightly and refrigerate,for half an hour. 5. Rollout, and line, either individual^pie, tins, or a, largerflan dish.

these, are, delicious, attractive, and very easy to

the, water or stock, with the, yeast e,xtrax±

make,. However, they are, best made, in a,frying

dissolved in it.

pan with 0/ Lid, avoidingfloury potatoes. Allow thickness, and line, the, bottom oftke,frying pan,

spoon of flour.

with them,. Add 2-3 knobs ofmargarine,, and, enough boiling water to cover the,potato slices.

slowly add chestnuts and their water, stirring

Fit the, lid tightly, and boilfor 10-15 minutes,

and raising the, heat untdthc saMce,thickens.

untilthe, water has evaporated and absorbed.

9. Fillpastry tins with mixture,, top with bread

Turnpotatoes carefully. They should be, starting

crumbs, and bake, at Qas mark 7/220°C/42S°F

tz> develop a,gold^iv mosaicpattern as they start

for 30 minutes or until the, bread crumbs and

to'fry'. Qive,tke, other side 2-3 minutes, remove,

pastry are,golden brown.

Vegan,

one,potato per person. Slice,potato into 1/2 inch

mushroomsfor a, minute, andthena/table^ 8. Stir on low heatfor a, minute,, season, and

The

Although these, are, not 'classic'fondantpotatoes,

G. To make, the,filling: soakthe, chestnuts in

7. Fry the, onion untilgolden, add the,

Fondant Potatoes

Autumn

2000

from,pan,, and keep warm until serving.

Roasted Par snips

if Christmas Pudding is not yourfavourite,, oryow'vejust had

Cut up, 2 large,parsnips lengthways into thick

yummy alternative,, wkichis also sugar free,. (Recipe, by

chunksandroastin, a little, solid vegetable, oil -

Moose-)

preheated in a, hot oven. Some,^people, parboil or add syrup-to glasce,, but they will beâ&#x20AC;˘ soft and

enough raisins for oneyear, thenwhy not try out this other

Steauiseds Chocolate, Bananas and Votes Pudding

sumt enough, after20-25 minutes in the, oven with,the,pie

Spicy Sesame

What you, need:

4 oz/100g self-raisingflour

Sprouts

Slice, 8 oz./200g Brussels sprouts thinly, or halve, them, (fblanchedfor 1-2 minutes in boiling water).

1 oz/2Sg cocoa, Apinchofsalt 1 oz/2Sg date* 1 oz/25g hazelnuts Vital

Stirfry in a, very hot wotc/pan with, 1 tsp- crushed coriander seeds, 1/2 tsp, crushed Sztchumnpeppercorns, and 1 dessert spoon sesame, seeds.

Rjed Onion gravy Fry 2 thinly sliced red onionsfor a,jew minutes, then, add 1-2 dessert spoons sugar. Let the, sugar melt, add 2 tsp, cornflour, stir well, then, slowly add 1 pint/ 1/2 litre, water or stock, stirring all the, time,. You, may want to replace, sowce, of this liquid with, cranberry juice, or red wine, - ifso, add sugar to taste,. Heat and reduce, to preferred thickness. Serve, immediately.

'Christmas Ice, Cream/

Pudding'

2 oz/SOg margarine, 1 tablespoon, date, syrup, 2 ripe,bananas 6fl. oz/150 ml soya, milk 1 tsp- vanilla essence, 1 tsp- baking powder equipment:

4 small metal orpyrex pudding bowls greaseproofpaper or muslin String or elastic bands Hourto make, it:

1. Sieve, the-flour, cocoa and salt into a bowl. 2. Chop-the, dates up- into smallpieces andqrind the, hazelnuts in a, blender, thenput theminthe,mixing bowl. 3. Melt the, margarine,, mi-x Uvthe, date, syrup,, thenadd to the, dry ingredients. 4. Mashthe, bananas in the, soya, milk, then addthe, vanilla essence,, baking powder and vinegar. 5. Pour this mixture, on to the, rut ofthe, ingredients and blend together toform, a, smooth, quite- thick consistency (add more soya milk, ifnecessary). 6. Qreasethe, smallpudding bowls with margarine,, then fill them withthe,pudding mixture.

7. Cover the, bowl with-greaseproof paper or muslin, and secure it with- string or an elastic band. 8. Fill a largepan with boiling water (enough so that it A good way to use, up, whole, nuts, driedfruits, cames up-to the, same, level as the,pudding bowls, but does and other seasonal essentials'. Mix. one, tub vegan not cover them,), then place, the, bowls in it.

vanilla, ice, cream, with 3 oz,/7Sg raisins soaked for ajew hours in rum,/ brandy, 2 oz./50g oats gently toasted with 1 oz,/25g sugar under the, grill (on a baking sheet orpiece, of foil), and any combination ofchopped nuts andjrult such, as walnuts, hazelnuts, pecans, cashews, dates, mixedpeel, etc. The, rum, and brandygive, a,

9. Cover the,pan and leave, the,pudding to steam, over alow heatfor around 40 -60 minutes (depending on, their size,) - makesure the water is kept topped up, so that it does not all evaporate. 10. Whenthe,puddings are ready (test them with a skewer to see, f i t comes out clean), remove-the-paper or muslin andturnthem out onto individual plates. 11. Serve, with maple, syrup, or chocolate, sauce-, and soya

lovely rich, colour, the, oats a, nice, 'bite,'. Serve, with cream or ice-cream, - or why not have, them with some, flambeed rum, or brandy/rum, sauce,. special 'Christmas Pudding'ice-cream,.

21 The V e g a n , A u t u m n 2 0 0 0

Genetic Engineering

Too Much Too SoonP A feature by Dr. Russ King T h e topic of genetically modified (GM) food has been a hot topic recently due to controversy over its implications on the environment and human health. The soya bean has been a specific target as it is present in processed foods that are devoured by millions of people each year. However, the potential implications are of even greater interest to vegans as soya can form such a large part of our diet. Before considering the implications of genetic engineering it may be wise to ask the question: "What is natural?" soya has been eaten by humans for about 5,000 years. It first resembled a ground-hugging vine and the beans were small and took a lot of preparation to make them edible. Over time the plant has been bred into many different varieties, it now bears large beans with an incredibly high protein content and is grown in huge quantities across the world. These changes have come about through the artificial selection of particular traits by farmers as they crossed different strains of soya to improve the crop. This artificial selection reached its peak in the Green Revolution between 1950 and the early 1980's, where the use of hybrid varieties, along with fertilisers and herbicides, caused a huge increase in crop yields. However, the yields peaked in the mid 1980s and the fanners found themselves dependant on fertilisers and pesticides to maintain their production levels. G M foods have been developed to further increase the crop yields by allowing cross-fertilisation across species rather than strains of the same species. This allows a crop to develop a particular characteristic such as resistance to aphid attack in years rather than decades. Other potential traits such as resistance to herbicides or frost damage can be transferred using genes from bacteria or viruses. H o w ever, there is the possibility that these transgenic plants may have unpredictable physiological or biochemical effects.

All genetically modified foodstuffs have been tested for harmful effects both to the consumer and the environment. However, it is very difficult to obtain meaningful results for potential side effects such as allergic reactions or the stomach bacteria developing resistance to antibiotics. Recent scientific results claimed that genetic modifications in potatoes were harmful to rats, but further studies showed that rats refused to eat a sufficient amount of either the normal or GM potatoes during the tests. It was argued that starvation or natural toxins probably caused the deleterious effects rather than the added genetic compounds. This means that despite subjecting laboratory animals to unnecessary and unpleasant tests, there is still no conclusive evidence that GM food is not harmful. It is equally difficult to determine the impact of a generic implant on the environment, where there is potential for foreign genes to be transferred into wild plants. This would create hybrid offspring that would have negative effects on the natural flora and fauna. Unfortunately, once these modified genes have entered the ecosystem it would be extremely hard, if not impossible, to reverse the effects. It is interesting to consider how this responsibility would be handled if the science was available in previous centuries. It is a hundred years since Gregor Mendel finally achieved respect for his work on the humble garden pea. Unfortunately this recognition came fourteen years too late, as he died a respected priest, but an unknown scientist. Mendel discovered the process of heredity and spent ten years investigating the various parameters of pea plants such as their height or the colour of the seed pods. By the end of his studies he had tested more than 21,000 plants and singlehandedly fonned the basis of the laws of heredity. A remarkable feat considering the complete lack of knowledge about chromosomes and genes at that time. Charles Darwin brought us the theory of natural selection, inspired by his

five year voyage around the world in HMS Beagle. However, he spent a further twenty years gathering sufficient data to aid his efforts to prove his theory to a hostile audience. Both Mendel and Darwin spent years testing and re-testing their theories. Could it be that in the light of the modern day acceptance of scientific theories such as evolution, scientists have become blase about the public perception of their work? Another factor that is often overlooked is the effect on wildlife due to changing fanning practices. Prior to the Green Revolution, farming practises had remained relatively constant for hundreds of years. This means that wildlife has adapted to thrive in the conditions produced by the typical fanning year. A wide variety of species such as the greater horseshoe bat, bam owls, donnice and green woodpeckers are in decline in Britain. The measures being implemented to stop and reverse the decline are mainly old farming practices, including replanting hedgerows that fonn vital wildlife corridors, especially for animals such as the dormouse. However, there is little point planting hedgerows and trees if they are going to be killed by the heavy doses of herbicide that can be used with genetically modified crops bred for specific herbicide resistance. If the same amount of money currendy invested into transgenic crops was provided in grants to help farmers return to natural organic fanning techniques, they could produce healthier food for humans and recreate the necessary habitat for our native wildlife. More hedges and trees, along with areas of rough pasture set-aside, would help all of the threatened species mentioned earlier. This means we could eat natural food without a threat to our health, the ecosystem would not be affected by manipulated genes, the decline in our biodiversity could be halted and the extra hedges and trees may lessen the grip of the greenhouse effect. So who needs high tech G M foods when we can rely on the science of Mendel and more traditional fanning practices?

Postbag We have received a huge response to the 'Pro GM letters' from Cedric Smith and Mr. D. Llewellyn in The Vegan Summer 2000, so this issue's Postbag is devoted to those replies. Contributions to Postbag are welcomed, but accepted on the understanding that they may be edited in the interests of brevity or clarity. I am sad to say that it would appear

STAR LETTER

Commercial, governmental scientific

and

medical

institutions

promote manipulation of genes despite

profound

ignorance

h o w such changes may affect the w e b of life. Once they enter the environment

organisms

with

modified genes cannot be recalled and pose novel risks t o humanity and the entire biosphere. W e must be sceptical w h e n Monsanto and other biotech companies tell us that

genetic

engineering

will

boost crop yields and feed the hungry as the technology they push has dubious benefits and well-documented risks. W e will probably not know the truth about the safety of

foods for another generation or t w o . W h a t effect will they have on human genetic structure and w h a t will be the long-term effects on

I disagree with D.LIewllyn's view that vegans volunteering for GM trials will give veganism 'a huge boost'. Maybe

he knows plenty of people who would give up animal products, if only vegans would stop being silly about GM food.

I don't know a single person who

thinks that. If Messrs. Llewellyn and Smith can find GM food that has been developed without animal cells or vivi-

section, it is surely up to them whether

to eat it. I, however, would still wish to avoid it. Mr Smith says that 'millions' of Americans have eaten GM food, but for how long? Certainly not for an entire life time. It is also sinister that those Americans

were given no choice as to whether

they wished to take part in a massive

experiment. It is wrong that little is known about how GM products will

other animals, birds and insects?

They have already been s h o w n to produce allergy problems and to be toxic. Potatoes and oilseed rape w e r e genetically engineered t o be resistant t o herbicide. The resistance

spread

weeds,

resulting in superweeds

which

need t o be attacked w i t h even more

powerful

have

already

chemicals.

lost 95%

genetic diversity

We the

agriculture

since the start of the twentieth century. This leads to soil infertility and malnutrition. Single crops are more disease-prone and can be wiped out w i t h a single bug. Despite three decades of rapidly expanding global food supplies millions still go hungry. Nations where

there

most

hunger

export food to the US, mostly to feed cattle. A rapid increase in

It is plain cynical that governments and multinational companies deliberately

discourage

natural

plant

diversity and then seek to artificially create diversity via products they can patent. G M ? No, ta. Kent

I must strongly counter Cedric Smith's letter equating the eating of GM food with 'adventurousness' and citing its apparent safety. I don't think I can be of

being

unadventurous,

being close to graduating with a BSc (Hons) in my late 40s and planning to follow it with a research degree, for the benefit of animals and the environment. My objections to GM crops are: GM crops and foods are developed and tested using enormous numbers

interact with the environment, yet

of experimental animals.

unproblematic.

crops and wild species could have a

they are being grown as if they were

understanding of the damage already being done by G M crops.

food production does not necessarily result in food security which can only be alleviated by redistributing purchasing power. If the poor don't have the money to buy

food, increased production is not going to help them. W h e n farmers receive fairer prices, they are able t o produce crops without expensive and noxious inputs. V e g a n organic horticulture is the w a y forward. A viable and productive using

small

the

farm

agriculture

principles of

Just one cross-pollination between GM

agroe-

cology has the potential t o end rural poverty, feed e v e r y o n e and protect t h e environment and the productivity of the land for future generations. Successful examples can be seen in India, Cuba and China. Sheila

uals consuming these products. They

should, perhaps, remember that it took 80 years for the

damaging

effects of radiation to be officially

recognised - and over 400 years for

the authorities to recognise the harm done

the

bodies

tobacco

smokers! I really don't think that it is possible to state that there is no harm

done after such a short space of time.

However, of more concern is the

damage that the crops are doing to

the environment. This is not "propa-

ganda" as stated by one letter, it is

fact - many G M crops are designed to kill insects that feed on them - con-

taining levels of pesticide far higher

than anything sprayed on non-GM (why

humans

should

immune, I'm not quite sure!). As a

Dubai

consequence of this, the monarch

domino effect leading to the extinction of the wild species and consequently all wildlife dependent on it. GM crops have been found to have detrimental effects on soil micropotentially

devastating ecological consequences. Vivien

Firstly they state that there are no

dangers to the health of the individ-

crops

organisms, again with

Katharine A.

accused

the two 'Pro G M Vegans' have little

Cornwall

butterfly now faces the threat of

extinction. And, of course, anything

that feeds on these insects will soon begin to suffer the effects of not

having any food. Now, perhaps I am

odd - but I don't consider contributing

to the extinction of several species to be compatible with the ethics of a

vegan lifestyle!

question of neither being acceptable.

Surely our efforts would be put to better use in campaigning for a return to traditional organic farming which can and does produce the healthiest

nourishes both the planet and our-

to the environment or any creatures.

Surely it is not a question of GM as

opposed to non-organic crops. It is a What we want is organic food which selves. And even if it were the case

that millions of Americans have eaten GM food without 'reported' harm,

possible food without doing any harm Peter

Surrey

Send your letters to:

what about the damage done to the

The Editor, Postbag,

which has which has modified with

7 Battle Road, St Leonards on Sea,

environment? And anyway a tomato

fish genes is debatable as far as veganism goes. Kate

Donald Watson House, East Sussex, TN37 7AA

fax: 01424 717064

23 T h e V e g a n , A u t u m n

2000

SNOW-DRIED TOFU

The Original Convenience Food A feature by John and Jan Belleme

In winter, high in t h e mountains of central J a p a n , Aki Takagi's small family shop is busy making o n e of t h e world's most concentrated sources of high-quality vegetable protein snow-dried tofu, which is six times as concent r a t e d as regular tofu. Takagi's snow-dried t o f u may also be t h e original convenience food. The 2 x 2 V2 inch pieces are reconstit u t e d w h e n briefly soaked in plain w a t e r . Like a sponge, this f o o d is ready t o pick up t h e flavour of seasonings, sauces, and marinades. It cooks in minutes a n d is delicious w h e n simmered, sauteed, or deep-fried. Snow-dried t o f u adds interest, flavour, and nutrition t o any style of cooking.

PRESERVING A CENTURIES-OLD PROCESS

Starting each year on a cold, crisp December morning, Aki Takagi begins his ancient five h u n d r e d year old process by cooking stoneg r o u n d soyabeans in a cauldron t o make a firm tofu. This kata-dofu (hard t o f u ) is a traditional favourite of high mountain people w h o prefer its coarse texture and rich taste t o "bland, w a t e r y , lowland varieties," as they say. The fresh t o f u is cooled in icy well w a t e r and skilfully cut into thin slabs. These slabs are placed o n b a m b o o trays a n d allowed t o freeze overnight. The w a t e r in t h e t o f u a b o u t 86 percent by weight - turns t o ice. The protein, minerals, a n d other solids congeal into a firm, lacy network. The following morning, workers begin t h e tedious task of stringing pieces of frozen t o f u with braided rice straw. Takagi-san remembers a time w h e n snow-dried tofu producers w o u l d g a t h e r t h e village children t o string t h e tofu squares. "It w a s quite a sight to see their small, agile hands do this w o r k so swiftly and skilfully," he recollects. Now, as then, t h e task is completed by late afternoon. Immediately, workers facilitate t h e freeze-drying process by hanging t h e tied frozen tofu from w o o d e n frames in a n o p e n shed. There t h e t o f u squares are left t o twist and sway in t h e wind. During t h e day, temperatures are just w a r m e n o u g h t o t h a w t h e t o f u and evaporate some of t h e w a t e r . A t night, t h e t o f u freezes solid again. This " a g e i n g " process is critical, and only t e m p e r a t u r e and humidity t h a t fall within a n a r r o w range can produce t h e finely textured, highly absorbent, snow-dried t o f u

The V e g a n , Autumn

2000

that is characteristic of this region of Japan. After about twenty days, the tofu slices are feather-light and bone-dry. Only 10 percent of the original moisture remains, and nature's low-tech drying process is complete.

AN ACCIDENTAL DISCOVERY

Like many traditional Japanese food manufacturers, the Takagi family owes its unique way of life to its Chinese neighbours. According to William Shurtleff, co-author with Akiko Aoyagi of several books on traditional Japanese foods, frozen tofu was probably first made in the cold mountainous regions of northern China about 1,000 to 1,500 years ago. It w a s found that if tofu was left out in the snow overnight until frozen solid, it underwent a radical transformation. W h e n later placed in w a r m water, the tofu thawed, leaving a fine-grained, highly absorbent food that had the texture of tender meat. Although Chinese frozen tofu had vast culi-

nary potential, it had t w o drawbacks. First, it had to remain frozen or, like fresh tofu, rt

would spoil due to bacterial action. Second,

like ice, it was heavy and difficult to transport. Leave it to the Japanese to make a good thing

better. About 1225 A.D. in a temple on Mount Koya, near Kyoto, a Buddhist monk

began drying frozen tofu in a heated shed. This new "dried food" came to be known as koya dofu. Because it contained little water, it kept for several months without spoiling. The relentlessly utilitarian Japanese mind, how-

ever, was still not satisfied. In the fifteenth century, aggressive warlord Takeda Shingen recognised koya dofu's potential as a military ration. To make the process more mobile, Shingen did away with the heated shed and

simply let the frozen tofu dry in the sun for a f e w weeks. This kori (frozen) dofu, named thus to distinguish it from the monk's version, was virtually imperishable.

SHOPPING FOR SNOW-DRIED TOFU

The kori-dofu, or snow-dried tofu, found today in most natural foods stores is made just as Takeda Shingen made it over five centuries ago. According to Chris Dawson of Clearspring Ltd. less than 1 percent of Japan's kori-dofu is now produced by the natural "snow-dried" method. In the early 1900s, manufacturers began using quick, artificial freezing and drying techniques. Soon, additives such as baking soda and ammonia were being used to make mass-produced kori-dofu softer, less brittle, and pristine white. Today, most of the natural kori-dofu is made by a few surviving manufacturers grouped together around the shores of Lake Suwa in the mountains of the frigid Nagano prefecture. Takagi is one of those traditional producers.

COOKING WITH SNOW-DRIED TOFU

With its porous, firm yet tender texture and its mild, unimposing taste, dried tofu has an amazing ability to absorb the flavours of the foods and seasonings it is cooked with. Unlike fresh tofu, which tends to break apart when sauteed, dried tofu holds its shape even after prolonged cooking. These qualities make it well-suited to any style of cooking. Appropriately seasoned, it can be used in many ethnic entrees. Lightweight and easy to store and prepare, it is also the ideal camp food. Before snow-dried tofu can be used, it must first be reconstituted. Briefly soaking this food in plain water, then squeezing out most of the moisture is all that is needed. Once reconstituted, there are three basic ways of cooking with snow-dried tofu. Familiarise yourself with these versatile techniques. First, snow-dried tofu can be diced and added directly to wellseasoned broths, sauces, or other flavourful dishes. The second method is to marinate the diced tofu for thirty minutes. A marinade of natural soya sauce, mirin, and ginger is perfect when making Oriental entrees. Soya sauce, white wine, and herbs associated with Western cuisines, such as rosemary and bay leaf, impart a flavour suited to Western dishes. The third - and most versatile - method is to simmer the tofu in a well-seasoned broth. It may then be served as is; pan-fried in toasted sesame oil; or diced and added to stews, sautees, grains, sauces, and salads. Simmered snow-dried tofu is especially good when it is deep-fried after being dipped in batter and rolled in bread crumbs. Coarsely grating dried tofu before reconstituting yields another range of possibilities. Try adding some to stuffings, casseroles, and vegetable or grain-based burgers or croquettes. Dried tofu stores well for several months, but it gradually turns yellow-brown with age, so buy only light beige-coloured dried tofu, and store it in a cool, dry place away from direct sunlight. To reconstitute, soak dried tofu in warm water for five minutes, then press firmly between your hands. Repeatedly dampen and press until the liquid that comes out is no longer milky.

FEATURE

Snow-Dried Tofu Recipes The following recipes use snow-dried tofu in many styles of cooking. Try a few and you will soon be thinking of new ways to incorporate

this convenient,

concentrated

1 Reconstitute dried tofu by soaking in lukewarm

TOFU IN A BLANKET This protein-rich entree is both delicious and satisfying. 6 pieces snow-dried tofu

most liquid is absorbed (15-20 minutes). Be careful not to scorch tofu.

1 cup water

In a large pot, bring 2 inches of w a t e r t o boil.

1-1 1/3 tablespoons shoyu ortamari

Add salt and cabbage leaves. Parboil 5 minutes.

1 tablespoon mirin

Remove leaves, cool immediately under running water or in a cold-water bath, and drain. If

3 thin slices peeled fresh ginger root (optional)

central ribs are stiff, cut them out.

For Simmering Stuffed Cabbage 1/2 bay leaf Serves: 3

comes out is no longer milky.

ginger (if using). Simmer, loosely covered, until

For Simmering Tofu

Pinch rosemary

squeeze out excess water until liquid that

skillet with water, shoyu or tamari, mirin, and

Pinch sea salt

2 teaspoons shoyu ortamari

water 5 minutes. Repeatedly dampen and

Press cakes fairly dry and place in saucepan or

6 whole cabbage leaves

2/3 cup water

food into your daily meals.

4 Cut each piece of tofu in half. Stack t w o halves in the centre of each cabbage leaf. Neatly w r a p (as you would a package) and fasten with toothpicks. Combine last four ingredients in medium-sized skillet, add cabbage parcels, cover, and simmer 20 minutes. Serve hot.

CHINESE-STYLE SNOW-DRIED TOFU AND VEGETABLES A wok is ideal for making this dish, but a large skillet is fine, also. Feel free to vary the vegetables used for this recipe according to the season and to whatever ingredients you have on hand. 3 pieces snow-dried tofu 2 tablespoons sesame oil 1 teaspoon toasted sesame oil 1 onion, thinly sliced

1. Reconstitute dried tofu by soaking it in lukewarm water 5 minutes. Repeatedly dampen and squeeze out excess water until liquid that comes out is no longer milky. Squeeze until fairly dry and dice.

2 large carrots, cut into 2-inch-long

2. Prepare Oriental marinade by combining listed ingredients in medium-sized bowl.

Pinch of sea salt

3. Toss tofu in marinade and let sit for 30 minutes, tossing occasionally.

julienne strips

2 sticks celery, thinly sliced on the diagonal

4. Heat oil in wok or large skillet, and saute onion over medium-high heat until translucent.

1 green bell pepper, thinly sliced

5. Add carrots and pinch of salt. Saute 1-2 minutes.

7-8 large mushrooms, sliced

6. Add celery and 2-3 teaspoons of the marinade, an saute 3-4 minutes.

2 teaspoons crushed kuzu 1 /3 cup water or stock

Oriental Marinade 2 tablespoons shoyu 3 tablespoons mirin 2 tablespoons stock or water 2 teaspoons fresh ginger juice Serves: 3

7. Add green pepper and saute 1-2 minutes. 8. Next, add mushrooms and small pinch of salt. Saute 3 minutes. 9. Add tofu and marinade. Saute a minute more. 10. Thoroughly dissolve kuzu in water or stock and add to pot while stirring briskly. Continue stirring a minute or two until broth thickens. 11. Serve immediately over freshly cooked udon or bifun noodles, millet, couscous, or rice.

This feature and recipes were reprinted from the book 'Culinary Treasures of Japan' permission of the authors John and Jan Beileme. The illustration is by Akiko Aoyaki.

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For more information see our feature in the Animal Free Shopper Guide.

For this issue the Fussy Vegan has ventured out in to the wilds of Brighton in order to give you, the discerning punter, an honest account of what's available. Im afraid that even in vegetarian establishments the choice of dairy-free food is sorely lacking and many proprietors still think they can get away with selling old style stodge that gives vegan food a bad name. So beware all you restaurants out there, the Fussy Vegan cannot be bought off and will not stir from bringing these atrocities to light. Anyway enough of the melodrama, one place I would recommend is The George, Trafalgar Street, which is always a safe bet for a feed in Brighton. The George has lots of vegan options all clearly marked and my fellow taster and I sampled the Thai Fishless Cakes and the Penne Ragu with Spicy Vegetables, which would have been more aptly titled Deep Fried Rice Balls and Pasta with Peas. The good points were the balls which were nice and spicy (ooer) with a good crispy texture but the cucumber salad was unimpressive and the dipping sauce could have been a bit thicker. The pasta was a good-sized portion and was nice and fresh but it had a slightly out of place curry flavour, that could have been pepped up with a sprinkling of vegan parmesan . However all in all, it was quite nice really and not bad value at around £5 for each. Another possible port of call is The Dover Castle, Southover Street, Brighton's second vegetarian pub, which strangely enough has all the same staff as the first one. This is ideally located for any of you in the Hanover area, w h o need an occasional (or not so occasional) night off cooking and is also a nice environment for relaxing in. W e had the West Coast Wrap, filled with tofu, salad and mayo and the Corn Fritters with Rice and Chilli Dip which both cost around £3.80 (as well as chips, as somebody's eyes were too big for their stomach!). The wrap was fresh and 'creamy' and smoky tasting all in one, and was definitely the pick of the menu. The corn fritters had a nice texture and the rice was perfectly cooked, but neither tasted particularly exciting and the dip was a little too much like ketchup. Again though, for those of you w h o are not as critical as the Fussy Vegan, I think this would be an ideal place to get a bargain dinner and have a drink and socialise at the same time. If you want to eat organic of an evening the best place to opt for is Trogs, 124 Kings Road, which has both a cafe/bar menu and a posh 4course affair, but if you're on a budget I recommend the former. W h e n w e were there, w e ate the weekend roast and the vegeburger and chips, which were both around £5.50. The roast consisted of

mushrooms in a delicious (soya) creamy sauce topped with deep fried filo pastry and served with roast potatoes, red cabbage, cauliflower and ...my memory's going a bit hazy now, but I do remember there was a good selection. The burger was home-made and tasty, if slightly mis-shapen and came in a wholemeal bun, with a varied mixed salad and chips. Everything was nice and fresh and there w e r e good size portions. The main let d o w n at Trogs tends t o be the v e g a n puddings, which whatever exotic name they are given, all seem t o bear a striking resemblance to soya dessert and Swedish Glace icecream, and so don't really justify their cost. However, the bar had a friendly (and not too smoky) atmosphere and the staff w e r e very helpful with regards to which dishes w e r e best for vegans. The other main choice for organic eaters is the Infinity Foods Cafe, 50 Gardner Street but it is only open during the daytime. This is the perfect place to take your mother for tea and cakes, so I did. I had the pumpkin and lemon tart, which had a scrummy citrus taste and a smooth texture, (one to try out on non-vegan cynics) and hot chocolate and my mum had the chocolate cake, that she munched up quite rapidly. The cafe also serves soups, salads, falafel and pasties, most of which are vegan that vary daily (in taste and quality) and their meals are pretty cheap, considering they are organic and in the North Laines. The 'piece de resistance' in Brighton is Terre a Terre, East Street which although a tad more expensive than the average restaurant, is definitely worth the extra. The vegan dishes include an Indian inspired concoction involving a dosa, onion bhaji, spiced potatoes and chutney (they describe much better than I can), and a laksa, which is made up of coconut milk infused with lime leaves and served with udon noodles, spiced aubergine and deep-fried plantain crisps - both of which are around £10. If you prefer you can also have t h e Terre a Tapas, which has a little bit of everything and is big enough for t w o t o share. They only have one vegan dessert, a scrummy home made banana and toffee ice-cream with pina colada sauce - but look out for other vegan puds on the daily specials boards. These dishes are sumptuous both to look at and to taste and this restaurant is without doubt worth a visit when you want a special treat or just need cheering up. I hope this gives you a little bit of a guide of where to go, w h e n in Brighton. Also I'm sure that many of you may have noticed that several vegetarian restaurants have not been included - all I can say is 'enter them at your o w n risk I'

^^positively vegetarian^ ^

the vegetarian cookery school

Learn to cook creative vegan food D a y & w e e k e n d courses in B a t h H a n d s on t e a c h i n g in s m a l l g r o u p s Relaxed, i n f o r m a t i v e & f u n

30 B e l g r a v e Crescent, B a t h , B A 1 5 J U 01225 789682

www.vegetariancookeryschool.com 27 T h e V e g a n , A u t u m n

2000

GROW

GAN

Our new gardening expert Georgia Wrighton gives you some handy hints for horticultural success. Vegan-Organic plants from your own back yard!

If, like me, you struggle to think of a practical way to avoid plants steeped in chemicals and/or grown using animal products, this is a great time for taking mature growth or hardwood cuttings. Mostly deciduous shrubs are suitable, and if you use this hassle-free technique you should have new plants within 12-18 months - they do say that good things come to those who wait! You may wish to prolong the life of or multiply your own favourite plants, or take the opportunity of propagating that particular variety you've spotted over the garden fence (ask your neighbour first of course!). Swapping cuttings is a great way of sharing a passion for gardening, however, check with your friends or neighbours that they don't have some nasty pest or disease lurking in their back yard that may be unwittingly transferred to your plot. The beauty of cuttings, in technical parlance vegetative propagation, as opposed to growing from seed, is that you get an exact replica plant. Therefore, you won't be surprised by any unwelcome visitors in your lovingly designed shrub border!

Go for it!

GROW VEGAN PUZZLER What is the term used for the movement of a maturing

y o u n g p l a n t t o a n e w location? ( a ) Translocation

( b ) Transpiration

The sender of the first correct e n t r y will w i n a copy of t h e

V e g a n T r a v e l Guide.

S e n d y o u r a n s w e r o n a postcard

t o : G r o w V e g a n Puzzler a t

The Vegan Society's usual address by 5 December 2000. The correct answer to the last

Grow

Vegan puzzler

was

a) an olive tree and the was Mrs J. 28

Wakefield.

winner

The Vegan, Autumn

2000

If you're not familiar with the method, the technique is fairly simple. Take a lateral (side) shoot from a main stem that matured this year, to at least pencil thickness. This allows for adequate carbohydrate storage in the shoot in the absence of leaves, which would photosynthesise. You need a stem about 25-30cm long, however you can sub-divide longer stems into similar lengths by cutting just below the lower leaf joint. You'll find, however that the part of the shoot nearest the main stem with a woody heel will root most successfully.

Next remove any remaining lower leaves, leaving 2 or 3 good leaves at the tip, although these will fall further into the winter. Its probably a good idea to take several cuttings just in case they don't all succeed. Then, plant them in a reasonably light and sheltered position in garden soil or in a pot preferably where they won't be too visible until ready to plant in their final position. The soil or cuttings compost needs to be well drained but reasonably moisture retentive and the cuttings planted to

about two thirds of their depth, about 3-4" apart. A good way of achieving this in garden soil is to dig a slit trench by inserting a spade down to about two thirds of the spit depth and easing it out to form a V shape. If your garden soil is poorly drained you can add a couple of handfuls of sharp sand or horticultural grit to the base of the trench and let nature do the rest! You should find buds starting to form by the following Spring, marking the crucial stage during the Spring/Summer months when adequate watering is essential. This means just keeping the soil moist, so not under or over-watering, to ensure continued growth but without depriving the plant of necessary soil air spaces. Once the fledgling plant has survived the summer months, you can be confident that it will reward you with a sturdy new plant for transplanting (moving) to its final position the following Spring.

Alternatively...

You may be one of the lucky few who live near a nursery using organic methods. In this case, you can also buy plants ready-grown. This may be helpful if you want a more mature plant or if you're looking for a particular variety not grown by your circle of friends! I recently discovered that as well as being an interesting and enjoyable day out, you can also buy plants from the HDRA Yalding Organic Gardens in Kent. They specialise in herbs and wildflowers, however, check for availability if travelling a distance as stocks vary. An extensive list of nurseries is contained within the Plants and Seeds Supplies list in Permaculture magazine available from some health food shops. Some organisations also sell mail order, for example. Plants for a Future also now sell plants mail order where you can buy useful and edible plants grown vegarvorganically. Blooming Things based in Machynlleth, Wales advertise that they are Soil Association approved, organic and peat free and offer a wide selection of herbs, vegetables and flowers grown in plugs or pots. Cool Temperate in Nottinghamshire offer useful plants, for example hedging, perennial herbs and vegetables and Nitrogen-fixing plants grown using organic methods. With all suppliers, do check before buying that plants are grown without the use of animal products, unless advertised, as plant sources may vary.

Useful Addresses: Vegan Organic Network

Anandavan 58 High Lane Chorltorxum-Hardy Manchester M21 9DZ

co.uk

Plants for a Future

The Field Higher Penpol St.Veep Lostwithiel Cornwall PL22 ONG

Web site: http://www.scs.leeds.ac.uk/ pfaf/

HDRA Yalding Organic Gardens

Benover Road Yalding Maidstone Kent ME18 6EX

Tel: 01622-814650 HDRA, The Organic Organisation, Web site: http://www.hdra.org.uk

Chase Organics (GB) Ltd (official catalogue of HDRA)

River Dene Estate Molesey Road Hersham Surrey KT12 4RG

Tel: (01932) 253666 Supply wood chippings for use in cuttings compost and cuttings compost products from Fertile Fibre.

Fertile Fibre

Tenbury Wells Worcester WR15 8LT

Tel: 01584-781575 Fax: 01584 781483 Supply coir as a peat alternative in cuttings compost and make cuttings compost.

Blooming Things

Y Bwthyn Cymerau Glandyfi Machynlleth Powys SY20 8SS

Tel: 01654-781256

Permaculture Magazine

Published by Permanent Publications The Sustainability Centre East Meon Hampshire GU32 1HR 823322

>per

5 Colville Villas Notts NG1 4HN

Tel: 0115-9474977

REVIEWS

Young Vegans T h i s issue's Y o u n g V e g a n s is c o m p i l e d b y Eloise R o d g e r s w h o h a s been w r i t i n g t o T h e V e g a n S o c i e t y f o r s o m e t i m e a n d w h o w e w e r e also l u c k y e n o u g h t o m e e t a t T h e V e g a n F o o d & D r i n k F a y r e held t h i s y e a r on

* *

1 7 S e p t e m b e r a t C o n w a y Hall. A t last year's National Vegan Festival I left with a massive grin on my face. I met, talked to and got an autograph off Benjamin Zephaniah. I was so pleased and delighted. I walked into the main hall, saw him, bought 'Talking Turkeys' and thought here's my chance! I had no idea what to say, but my mum had recently sent off for his latest novel 'Face', so I thought I would ask him about that. Then in August had a fantastic surprise. I am in hospital at the moment and my mum had gone on to the internet and got an address from Benjamin Zephaniah's web site. She wrote off asking Benjamin if he could write me a card or a letter. He soon phoned her up, say that he wasn't very good at writing letters and a card wasn't much, so he would come and see me instead. W h e n he and his wife came they were lovely and very generous. Benjamin has kept in contact with me and I feel that w e are now close friends. He is special and also a great influence on me.

REVIEW WICKED WORLD'

by Benjamin Zephaniah What's

it all

about?

Fun, rhythmic poems mostly about peace. His poems come over as strong and powerful, but also very enjoyable. Favourite Poems My favourite poems are 'Everyone's Friend', 'The British', 'Voices for Choices' and 'The Vegans'. 'Everyone's Friend' is about Bob Marley and what people said they did for him. I like 'The British' because it's written like a recipe. It's quite cleverly done and is to do with the different races in Britain. I think what is said in 'Voices for Choices' is very

true. It is about w h a t you can do without something like a TV, a car or a phone. It's also about not just thinking about things w e need or want, but about how w e got the things w e have already. 'The Vegans' is basically about w h a t the title says and I think it is a good poem about what vegans are like. Front Cover The colours used are yellow, blue and red, which are bright and cheerful and they draw your attention. It is a fun front cover. The ball of the world, goes with the title 'Wicked World' and I like the idea of the aeroplanes with dotted lines going around the world. Benjamin Zephaniah is also on the front, which tells us he is not scared to show his face t o everyone.

Value for Money At £4.99 I think it is good value as it is not a thin book. The poems are excellent and written by a brilliant professional poet. Age Group I think Benjamin's poems are for all different ages. It really depends on whether you like them. M a y b e it would be best for those of age 10 upwards (but t h e age range could also go below 10 years). What did I think of it? I thoroughly enjoyed the poems, they are detailed and powerful, and generally just fun and good t o read

jfoCD IT TXy THIS AHS/^y

RATING

It's alright - nothing special! ^

V.v-4

Read it! ^ ^ Don't put it down!

T h e V e g a n , A u t u m n 2 00 0

A report by Vegan Society trustee Anne Barr

For all those hedonists out there in Manchester - The Marble Brewery is producing vegan, organic beer. This small, yet well known and respected outfit, loved by both trendies and Camra people (Campaign for real ale), is now experimenting with producing ales without the animal bits. The Brewery did not start out aiming to produce vegan beer, it just evolved from experimenting with new ales which would meet the criteria for the Soil Association Organic Standard. S44HY

The brewery have three outlets for their beer: The Marble Arch Inn at l 9 2 6 9 0161 8 M a rkDade 73 Rochdale Road, a traditional H e a d Brewer-Mar pub, near to the City Centre; The on"""*"' '^Manchester , v .»at>» Bar at 533 Wilbraham Road, a trendy buzzy watering hole TT» ****** beloved by students and professionals alike, opposite Safeways ,3e»ct«<" in Chorlton and The Marble Beerhouse at 57 Manchester Road, a smaller more intimate venue, just around the corner from the wonderful all vegan Unicorn Groceries, again in Chorlton. Ma

Naturally as vegans we will all want this experiment to succeed, so why not visit these outlets and do your duty by sipping and sampling their beers. There are five beers to choose from: Chorlton-Cum Hazy; Cloudy Marble; Uncut Amber; The Old Lag - which our Chief Exec, thought sounded like his kind of beer - and Chocolate Heavy. The Bar also has vegan food on the menu, so you don't have to imbibe on an empty stomach (though I haven't investigated if there is food at their other outlets yet). The Brewery are aiming for a menu that is 50% vegetarian, so let's hope we can persuade them that it is worthwhile to make that vegan too. The Vegetarian Society is supporting this venture and The Vegan Society would also like to give it their backing - it would also be great to see the Vegan trademark on their products. If everything goes to plan and this is a financial success, who knows how it will grow. Would you believe there are even T-shirts advertising the beers, on which the word vegan appears as well. Chorlton is a vegan friendly suburb near to the centre of Manchester and this addition compliments the growing trend, locally as well as nationally. If you want to find out more, visit their web site at www.marblebeers.co.uk or write to them at 73 Rochdale Road, Manchester, M4 4HY.

For those of you who aren't in the Manchester area, here are a range of other beers that you can choose from. Those with the ™ symbol have the Vegan Society trademark and so you will be able to identify them easily in shops and off-licences by looking for the Vegan Sunflower logo on the label. CALEDONI \N BREW INCJ CO • Sainsbury Premium Ale, Valiant Special Bitter, Victory Ale, X X X B Special Bitter [bottle] BLACK SHEEP Ale: Black Sheep, Riggwelter Strong Yorkshire, Yorkshire Square

Golden Promise Organic Beer (Scotland) C R O P T O N BREW ERY Backwoods, King Billy, Monkmans Slaughter, Scoresby Stout, T w o Pints, Uncle Sam's [all bottled conditioned beers]

BORVEBREW Borve Ale [bottle, draught]. Strong Ale [bottle], Tall Ships [bottle, draught] BR \ K S P E A R i M Naturale, V Bottled Ale BROl'GHTON ALES Black Douglas, Border Gold, Old Izaak, Scottish Oatmeal Stout, The Ghillie; Ale: Greenmantle, Merlin's, Old Jock

DUBLIN BREW INC. C O 1798 Revolution Red Ale, Beckett's Gold, D ' A r c y ' s Dublin Stout, M a e v e ' s Crystal Wheat El LEER. S M I T H & T I RNER • 1845, Extra Special Bitter, Golden Pride, India Pale Ale, London Porter, London Pride, Pale Ale, Vintage Ale [all bottled]

JOSEPH HOI.T Brown Stout KEI.HAM ISL \ M ) Pale Rider Ale [bottle] UNFIT'M English Guineas Stout [bottle, draught], Linfit Dark Mild PITFIELD BREWERY'™ Duke's Spring Ale, Eco Warrior ST PETER'S BREW I K Y Organic Vegan Ale S WILLI. SMITH™ Ale [bottle]: India, Nut Brown Old Brewery Pale, Organic Best; [bottle]: Imperial Stout, Oatmeal Stout, Pure Brewed Lager, Taddy Porter

SHEPHERD NE WIE 1698 Celebration Ale. Bishops Finger, Brown Ale, Christmas Ale, Early Bird, Goldings Ale, Harry Halfyard, Late Red, Light Ale, Masterbrew, Spitfire [bottle and keg] \ INCEREMOS™ Original Flag Porter

LISTINGS

Listings LOCAL GROUPS (When writing, please send SAE. See also Vegan Society Local Contacts on page 33)

DIARY November 24-26

V E G A N I S M may be defined as a

Global Fair, Olympia 2, L o n d o n Friday 12-5pm, Saturday a n d S u n d a y 10-6pm Admission £7 exhibition o n l y / £10 w h o l e e v e n t Save £1 by booking online at www.globalfair.co.uk

way of living which seeks to

exclude, as far as possible and prac-

tical, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose.In

dietary terms it refers to the prac-

tice of dispensing with all animal produce — including meat, fish,

poultry, eggs, animal milks, honey,

and their derivatives.

Abhorrence of the cruel practices inherent in an agricultural system

based on the ab/use of animals is

probably the single most common reason for the adoption of veg-

anism, but many people are drawn

T h e V e g a n Society Trade M a r k

is t h e property of the V e g a n Society.

The Society is prepared t o authorise the use of its

trade mark on products w h i c h accord with its

Christmas W i t h o u t Cruelty Exhibition Sunday 10-5pm Admission £1 Kensington T o w n Hall, H o r n t o n St, L o n d o n W 8 Organised by A n i m a l A i d

'no animal ingredients'

and 'no animal testing' criteria.

to it for health, ecological,

resource, spiritual and other rea-

December 6

Vigil outside Parliament in protest a t Live Exports Every W e d n e s d a y Organised by Compassion in W o r l d Farming

sons.

If you would like more information

on veganism a free Information

Pack is available from the Vegan Society in exchange for two first

class stamps.

THE V E G A N SOCIETY was Founder Donald Watson Hon Patrons Serena Coles, Freya Dinshah, Dr Michael Klaper, Arthur Ling, Cor Nouws, Wendy Turner, Donald Watson, Benjamin Zephaniah Council Anne Barr (Vice Chair), Alex Bourke, Vanessa Clarke, Frank Hutson, Laurence Klein, George Rodger (Chair), Julie Rosenfield, Rick Savage (Hon Treasurer), Chris Sutoris, Sharon Worsey ('Ronny') National Local Contacts Coordinator George Rodger Volunteers Debbie Holman, Joyce Sandground, Gemma Barclay, Liz Costa, Erica Wilson Temporary Staff John Rawden, Derek Waller

STAFF Chief Executive Terry Bevis Administration Officer Bill Palethorpe Information/Membership Officer Catherine Grainger Membership Assistant Sarah Laye Administration Assistant Rhian Thomas Fundraising/Marketing Officer Maresa Bossano

formed in England in November 1944 by a group of vegetarians

w h o had recognised the ethical compromises implicit in lactone dairy-dependent) vegetarianism. Today, the Society

continues to highlight the

breaking of the strong maternal bond between the cow and its new-born calf within just four

days; the dairy cow's proneness to lameness and mastitis; her subjec-

tion to an intensive cycle of

pregnancy and lactation; our

The V e g a n Society

Donald Watson House, 7 Battle Road,

St Leonards-on-Sea,

East Sussex TN37 7AA, United Kingdom

Tel 01424 427393

Fax 01424 717064

www.

vegansociety.com email:

unnatural and unhealthy taste for

cow's milk; and the de-oxygenation of river water through

contamination with cattle slurry. If you are already a vegan or vegan

sympathiser, please support the

Society and help increase its influ-

ence by joining. Increased

membership means more

resources to educate and inform. Full membership is restricted to

practising (at least dietary) vegans,

as defined above, but sympathisers are very welcome as supporters of

DATES

Office hours:

Mon-Fri: 9.00-5.30 Visitors

by appointment please Registered Charity No. 279228

Company Registration No. 1468880

VAT Registration

No. 448 5973 95

16 Annual Christmas Dinner for Oxford Vegetarians Saturday, 7.15 for 7.30pm. The Magic Cafe, 110 M a g d a l e n Road, Oxford. A gourmet vegan dinner at Oxford's premier vegetarian restaurant.

Advance booking essential. Members £11, non-members £12. Please send a cheque, payable t o Oxford Vegetarians, t o 57 Sharland Close, Grove, W a n t a g e , Oxon O X 1 2 OAF Bring your o w n drinks and party hats!

January 14

V e g a n Children's N e w Y e a r Gathering Sunday, 1.30-4.30 p m G u i d e Hall, Coram's Fields, Guilford St, London, W C 1 Nearest stations a r e Euston British Rail a n d Russell Sq London Underground. Please bring v e g a n f o o d a n d drink t o share. Tea provided. Children's park a n d p l a y g r o u n d £2 per family

the Society. Both members and supporters receive The Vegan.

The Vegan, A u t u m n 2000

THE VEGAN Prize Crossword

Send in a photocopy (or original) of the solution to this crossword, together with your name and address, by 5 December 2000 and you'll be entered in a draw to win a Computer Mousemat. Solution in the next issue. Congratulations to Jenny Reekie, sender of the first correct solution to The Vegan Prize Crossword 20.

Compiled by Kate Sweeney

ACROSS 7 So, I'm a paste used in soups and stews 8 9 10 11 13 14 16 20 21 22 23

(Anag.) (4) Aubergine (8) Lady's-finger (4) 2 down is rich in this (7) Small potato or semolina dumplings (7) Mash (garlic) (5) Eat or drink noisily (5) Lice and lacs (7) Type of engineering which involves hereditary units (7) Fruits eaten as vegetables (Abbrev.) (4) Indian rhubarb or plant; rain protection (8) Not silken (tofu) (4)

DOWN 1 Not firm (tofu) (6) 2 Annual herb extensively cultivated for food and forage but especially for its nutritious oikich seeds (4) 3 Fermented 2 Down bean cake (6) 4 Radiant (5) 5 Sleet o'er the blackthorn bush (Anag.) (8) 6 Pineapple or chopped bananas (I) (6) 12 Cholesterol can contribute to this type of disease (8) 15 Food vegetable such as a 2 down bean, chickpea or lentil (6) 17 Sweet secretion that is attractive to pollinating 16 Across (6) 18 Concentrated 2 Down sauce (6) 19 Stem (5) 21 2 Down bean curd (4)

Name _ Address

Solution to The Vegan Prize Crossword 20: Across-1 Borlotti beans 6 Reaps 7 Pea 8 Fur 9 Shopper 11 Crisp 12 Hummus 14 K i r x h 17 Dried 18 Augment 20 Age 21 All 22 Stove 23 Flaked almonds Down-A 8ortsch2 Lap up 3 Tapers 4 Blanching 5 Syrup 8 Fries 10 Pound cake 13 Maize 15 Hotness 16 Paella 17 Dwarf 19 Matzo

Postcode Return to: The Vegan Prize Crossword 21, The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA, UK

NATIONAL & SPECIALIST GROUPS

VEGAN PUBLICATIONS Vegan Views Informal quarterly. 4-issue sub: £3.80 (non GB — £5) Flat A15,20 Dean Park Road, Bournemouth BH1 1JB Figan Cymreig (The Wales Vegan) Bilingual quarterly. Sub: £.\.50 Bronyr Ysgol, Montpelier, Llandrindod, Powys, Wales

LISTS Send an SAE to the Vegan Society for any of the following lists: Animal-Free Vegan Shopper Update; Vegan Travel Guide Update; Health Care Professionals; Information Sheets; International Contacts — mainly individuals; Trade Mark — registered users; Vegan Families — child-raising vegans willing to be contacted to provide mutual support.

The Vegan, Autumn

2000

S O C I E T Y

Vegan Picnics ^ ^ ^

Croydon Vegans held their fourth annual vegan picnic, last summer. It is really one of the easiest events to organise, so I thought I'd pen a few words of encouragement directed at all vegans and especially those who are contacts for The Vegan Society. Our first picnic brought Croydon Vegans into existence and was the brainchild of, and was organised by Sara Gois and myself. We decided on and inspected a venue — a local beauty spot, and reconnoitred a little walk to an interesting local park. We then informed our local supporters and other veggie groups, asking people to bring food and drink to share.

A report by Pat Mear, one of the Vegan Society's local contacts.

We were six, two of whom we knew, so arranged between us to bring different food items. We took with us a colourful tablecloth, plastic cutlery, paper plates and plastic glasses. The two newcomers who turned up were both vegans and keen to talk about food, shopping and cooking. It was an extremely pleasant day and we were not deterred by the small numbers. One person had bought along a flagon of vegan cider which definitely helped a lot and was duly noted for future occasions!

Hospital's Open Day. As the picnic was rained off (its main hazard) having somewhere dry nearby to visit was a godsend, and this has remained our venue for the two successful events each summer since then. It is also good to support this wildlife hospital, as it is the only one in South london and is kept really busy with many casualties. O u r publicity has become better organised too. We sent out local press releases and were pleasandy surprised when the papers gave us a free mention. As a direct result of this we received a number of enquiries, such as mother needing help because her baby had just been put on to a vegan diet. We arranged to meet her and her family at the picnic and were able to give her lots of information both from the society and from the Internet. We also accommodated an elderly and not very mobile vegetarian who wanted a social contact by arranging transport and taking a chair for her. We welcomed local animal rights, hunt sabs and even a meat-eating guest to our feast. This year we had increased in number to 20, with several additional families stopping by to ask questions.

The second year we hit on the idea of having it in the large Beddington Park at Wallington, Surrey, on the same day as the Wandle Valley Wildlife

There were just one or two hiccups — some not strictly vegan food which we tried to handle tactfully by saying "thanks, but not thanks" and offering a

Get yours now and get cooking! Only £1.99

r"eV">""Soc,etyl,rese„u

V i ' H h S k Wr

MTnZTzr*""-<'*»«' m

^ N

from The Vegan Society, 7 Battle Road, St Leonards on Sea, East Sussex, TN37 7AA

glass of vegan wine, some delicious vegan foccacia bread filled with roasted vegetable and vegan home-made cakes to try instead. Another problem was dogs — as most of us were extremely animal friendly people we seemed to attract them, but soon realised that to protect our picnic we couldn't indulge in making them welcome. There is always room for improvement, and next year we plan to have (temporary) notices on a few trees to make finding our spot, by the now tiny River Wandle, a bit easier. But the annual event is now firmly established

and we have to take along four tablecloths, not just the one! So you see, it's easy to be a Vegan Society Local contact without even trying - well not very hard! The next event on our Croydon Vegans calendar is even simpler to organise - a meal out together at a local vegetarian restaurant, which caters well for vegans. These social occasions, although not 'hard' campaigning, do help to identify and sort out everyday problems that people may come across and it's so good to be in the company of likeminded people.

Want some more sound, vegan, bites? Only £7.95 + £1.50 PSxP (normal price £9.95) when you also

purchase a World Vegan Day recipe booklet

33 T h e

Vegan,

Autumn

2000

VEGAN SOCIETY LOCAL CONTACTS Local Contacts are Vegan Society members who have offered to act on a voluntary basis, as a point of contact for those interested in the Society's work. They are not official representatives of the Society. Their levels of activity and knowledge may vary according to their individual circumstances. When writing to a Contact, please remember to enclose a SAE.

o ยง

The

Vegan,

Autumn

2000

W H I T B Y B&B. Vegan/Vegetarian. Organic bread, muesli, etc. Quiet location, seven minutes walk from centre and harbour. Lounge and sunny breakfast room. Parking near house. Tea-making facilities. £ \ 8 (plus child reductions). Tel: 01947 603507. WHITBY, GEORGIAN COTTAGE, sleeping 5, North Yorkshire Coast, quiet cobbled street, excellent facilities, vegan shopping/eating out nearby, 0121 688 6709\

£LAS£LL=Ll=b Readers are asked to note that advertisers in The Vegan may also offer non-vegan products and services.

ACCOMMODATION

IMPORTANT

FUNERAL SERVICES

HEALTH

VEGAN B O D Y BUILDING is possible. Muscles without meat. Prove a point. Free membership help/advice & contacts. W B B , 17 Inglewood Road, Rainfbrd, St Helens, Lanes WA11 7QL. SAE appreciated.

HOLIDAY ACCOMMODATION

ANIMAL CARE

B A N G O R - O N - D E E Welsh Borderlands VEGAN C A T S ! Animal-free supplement for Vegan B&B, Organic food, en-suite shower home-made recipes. In use since 1986. SAE: rooms, TV, video, coffee, non-smoking, dogs Vegecat, The Vegan Society, Donald Watson House, welcome. Tel/Fax: 01978 781068 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA, UK. B A R Q U E H O U S E Bed & Breakfast. Organic vegetarian, vegan and traditional B & B in the beautiful Wye Valley at Redbrook W I N D M I L L R E S T A U R A N T 486 Fulham near Monmouth. Situated on Offa's Dyke and Road, SW6, (020 7381 2372). Well established vegetarian/vegan restaurant and takeaway Wye Valley walks, near real ale pub....phone serving only good food made on our premises. Sian on 01600 772936/713571 N o additives, just warm, friendly service. Open D E V O N (Lydford). S/C for N/S visitors at Mon-Sat 1 lam—11pm. Saturday breakfasts, VEGFAM's H Q . SAE to: 'TheSanctuary', Nr lunches, evening meals. Join us sometime. Lydford, Okehampton EX20 4AL. Tel/Fax: 01822 820203.

EATING OUT

BAR CAFE VENUE 50-60 K i n g S t r e e t G l a s g o w G1 5 Q T 0141 553 1638 Come along to The 13th Note and experience our delicious home-cooking. There is a 10% discount on food bill for all Vegan Society members. The 13th Note cafe is completely animal/dairy free and is therefore suitable for both vegans and vegetarians. O p e n i n g hrs: N o o n - 1 1 . 4 5 p m Food served n o o n - 7 p m

FOOD 'Seattle ^

0?<hkU

for all your dietary requirements - vegetarian, vegan, macrobiotic, organic, gluten/wheat/sugar/ additive/GM free. 10% discount for members. 77b, High Street, Fareham, Hants, PO 16 7AW Tel: 01329 822916

T E M P E H KITS - Make your own O R G A N I C , GM-FREE pure protein food, easily and cheaply at home. Starter and colour illustrated instruction/recipe book - C\ 5.00. N O W ACCEPTING CREDIT CARD PAYMENTS - call Polly on 01547 510242.

N o . 3 O R G A N I C V E G A N B&B Victorian town house in the historic town of Chesterfield on the edge of the Derbyshire Peak District. Exclusively Vegan, Non Smoking, Organic GM free foods. Fresh and hearty breakfasts provided. Refreshments, snacks and organic fruit in all rooms. Evening meals and packed lunches available. Telephone Clare or Michael for our leaflet on 01246 203727 or visit our web site at http://members.netscapeonline.co.uk/no3veg/ N O R T H O F Y O R K Homely B&B in picturesque village close to Hambleton Hill. Vegan, vegetarian and mosdy organic. Tel: N O R T H Y O R K S H I R E Comfortable, homely, exclusively vegetarian/vegan B&B from £15 p.p. at Prospect Cottage situated in Ingleton village. Wonderful walking country. Tel: 015242 41328. R E N E W A B L E E N E R G Y farmhouse, holiday lettings, sleeps 8, on vegan-organic farm. North Wales, scenic Snowdonia, among forests and reservoirs. Ideal for cycling, walking, boating, relaxing. Tel: 01244 819088. ST. ABBS W H E A T E A R S Vegan/Vegetarian Guest House and Self Catering Cottage (dinner available). International Cuisine. Tranquil Coastal Location, wildlife garden, spectacular cliff walks. En-suite. Phone (018907 71375) ST IVES Cornwall. Vegan guest house. Close to beaches and picturesque harbour. En-suite rooms. Self-catering apartment also available. StJudes, St Ives Road, Carbis Bay, St Ives, Cornwall T R 2 6 2SF. Tel: 01736 795255. S N O W D O N I A Old Rectory Hotel, Macntwrog, 01766 590305. Three acre riverside garden. Main house/budget annexe/s.c. cottage. All en-suite. Informal atmosphere, home cooking, vegan & Italian menu. Reduced 2+ nights. Dogs welcome.

Sedgwick, Kendal. Cumbria, LA8 OJP 2 Rooms, 4 miles south of Kendal, South Lakes. Strictly no smoking. Children very welcome. Good local walks & marvellous vegan food!

PLUS" FOX COTTAGE SELF-CATERING (Sleeps 4 plus baby) Fax/Tel:- Sylvia or Chris on 015395 61241

CORNWALL

Final copy date for Winter 2000: 10 D e c e m b e r

G R E E N / D I Y F U N E R A L S Eco-friendly inexpensive coffins, memorial tree-planting. Please send in unused stamps with A5 size SAE to Box 328.

FOX HALL

VEGAN B & B

garlands Stives

^uestJiouse Cornwall

Tnjoy our Vegan/Vegetarian "sunshine'' breakfast and relax in our cozy Victorian Quest Jiouse. Minutes walk from town, beaches and coastal walks. Tree parking, non-smoking, famdies welcome. King Many a + 'David 01736 79 $999-

BEECHMOUNT NEAR SA WREY, AMBLESIDE, CUMBRIA LA22 OLB Vegetarian/vegan B&B, delightful country house accommodation. Situated in Beatrix Potter's picturesque village with its oldc worlde inn, 2 miles from Hawkshcad, Lake Windemcrc (car ferry) 2 miles. Delicious breakfast, lovely bedrooms.

WEST CORNWALL LIZARD PENINSULA

Or visit our web-site: www.beechmountcountryhouse.co.uk

Exclusively Vegetarian and Vegan Bed & Breakfast Spacious detached house with spectacular views across open countryside to the sea. Close to village and picturesque Mull ion Cove. Rugged coastline and beautiful beaches five minutes away. Comfortable rooms with showers and wash basins. Wholesome and satisfying meals. Optional evening meal. Warm, friendly, family atmosphere. Non-smoking. Open all year. Lanherne \ leaver Road, MuIIion, Helston, Cornwall T R 1 2 7DN Tel 01326 241381

DERBYSHIRE When replying to an advertisement please mention that you saw it in THE^

\?gan

CORNWALL

LIZARD PENINSULA THE CROFT. Coverack. Cornwall TR12 6TF www.comwall-online.co.uk/the-crofl Offers magnificent sea views from all rooms. Terraced garden bordered by S.W. Coastal Footpath, stream and cliff edge. Sandy Beach. Exclusively vegan/vegetarian & non-smoking. Home cooking, including the bread! Twin en-suite accommodation. Lift. OS ref: SW 783187 For brochure telephone/fax

(

~J . WOW&M ii', I X^7f\0u>l

Quiet Country Hotel overlooking beautiful tidal estuary and bird sanctuary. Britain's oldest vegetarian/vegan hotel stands in its own grounds close to beaches and unspoilt coastal walks. 'Woodcote', The Saltings, Lelant, St Ives, Cornwall Tel. 01736 753147

DEVON

Vegetarian & Vegan Guest House

Relax in our 12 acres, or explore Exmoor, N o r t h A Mid-Devon. En-suite, non-smoking rooms. Children A pets welcome. Cordon V e r t host.

Tel/Fax 01769 550339 http://www.ferntor.co.uk

HEREFORDS CUMBRIA The Old Post Office Eden Green

LJanigon,

Keswick

Hay-on-Wye

Charming Victorian guest house with every comfort. Centrally located in Keswick and close to fell walks. Lovely rooms, some en-suite & with mountain views. Tempting and plentiful breakfasts. •100% Vegetarian & Vegan' •BAB from £1 Bpppn* ffeaee phone for brochure: Eden Green Vegetarian Guest House

A very special, distinctly different, 1 Itb century listed house at the foot of the Black Mountains. Only two miles from the famous book town of Hay-on-Wye. Separate guests fitting room, lovely bedrooms & relaxed atmosphere. Exclusively vegettrianJvegan From Tel: 0 1 7 6 6 7 72077 Tel 01497 820008 £17 pp www. hay-on- wye. co. uk/oldpost htZp-J/www.SmexTthHound.co.Lik/hotela/edengrn.htrnl

35 T h e

Vegan,

Autumn

2000

ISLE OF WIGHT

~SEAPOINT~ E X M O O R NATIONAL PARK

SH ANKLIN ISLE OF WIGHT "BRAMBLES" VEGAN BED & BREAKFAST (All rooms en-suite)

Comfortable Edwardian guest house with spectacular views across Porlock Bay and set in the heart of Exmoor's wild heather moorland. Delicious traditional vegetarian and vegan cuisine. Fine wines. Log fires. Candle-lit dinners. Luxurious bedrooms, all en-suite. ETB 2 crowns Highly commended AA 3Q Recommended 2 day break Nov-Feb incl " £49 pp/DB&B

Non smoking (Dinner available on request) 5 minutes walk to sandy beaches & town

ALL LINEAGE ADS MUST BE PRE-PAID

LANGS BLACKPOOL WILDLIFE HOTEL

100 % Vegan

Mostly Organic. N o smoking. W i n n e r o f the Innovation Award. H i g h l y c o m m e n d e d . Paradise f o r vegans. 39 Woodfield Road, Blackpool FY1 6AX.

Tel 01253 346143

SUSSEX ASHDO

Abundant wildli surrounds this cottage in rural East Sussex; ideal for walkii relaxing; weel or longer breaj exclusively ve^ vegetarian B & B ; Non smoking, en« facilities, guest loui

Vegetarian/ Vegan Relax in our spacious comfortable house overlooking Loch Rannoch and Sehiehallion. Log fires, own organic produce. Homemade organic breads, special diets catered for. Brochure:

Pas kins

Glenrannoch House, Kinloch Rannoch, Perthshire PHI6 5QA

SOMERSET

Town Hous

The- OUiSchfioL West West

House

CkiltitupOK Sussex.

MeujicAl seif-CAteruuj holidays for tun itt picturesque vtlLt^e. ideal for exploring by irejajis. Help with food provided. brochure.

The

Vegan,

Autumn

Sussex. Kuk Phone for

812574

Website: www. keralaconnect.co. uk M O J A C A R , unspoilt Almeria, Spain. O n the beach two Apartments each with 3 b e d r o o m s , 2 bathrooms, two-storey small complex, guitar-shaped pool. Available all year r o u n d . Tel: 020 8866 6804. T A R J ^ , F R A N C E s/catering apartment. Spacious converted b a m sleeps 4. J u n e O c t o b e r . Small village, peaceful area, borders forest. Art tuition available. T e l e p h o n e Wakeham: 00 33 5 63 56 32 56. St Paul d e Mamiac, F-81140, Penne.

IMAGINE. LUSH AND PEACEFUL COUNTRYSIDE. PRETTY HAML.ETS AND VILLAGES. TRAFFIC FREE LANES. FOREST TRACKS AND FOOTPATHS. SUNFLOWERS. CHATEAUX. VINEYARDS. MELONS AND MEDIEVAL BUILDINGS THIS IS OUR "REGION AUTHENTIQUE" WHERE RURAL LIFE REMAINS UNSPOILT BY TOURISM. OUR GUEST HOUSE IS 100% VEGETARIAN AND VEGAN AND THE WELCOMING ATMOSPHERE WILL HELP YOU TO UNWIND AND RE-VITALIZE EACH OF OUR SPACIOUS BEDROOMS HAS ITS OWN PRIVATE BATHROOM. WE HOPE YOU WILL ENJOY OUR CORDON VERT CUISINE, USING OUR HOME-GROWN ORGANIC PRO DUCE, FRESHLY COOKED EACH EVENING PROVIDING ML'EXPERIENCE VEGAN" FOR OUR NEW BROCHURE TELEPHONE (00 33) 5.45.71.47.49 OR WRITE TO: PATRICIA COOKE, "LE BRAGIER" CHEZ ROBINET 16456 SAINT-CLAUD FRANCE Member of the Vegetarian Society Food and Drink Guild

WALES &

CHAPtl STREET EXFORD SOMERSET TA24 7PY Get awoy from rt oil in the beautiful countryside of Exmoor National Park, ideal for walking. Exclusively vegetarian and vegan. Non smoking. Most rooms en-suite. Telephone Nigel for colour brochure. www.exmoododge.co.uk

C o m e and enjoy warm flair and style of true Tranquilly situated just in the heart of one of fectly preserved Paskins evokes memories cious age. Vegans will particularly appreciate the varied and imaginative cuisine using organic and farm-fresh local produce.

01798

643 831694

www.paskins.co.uk

Glenrannoch House

2000

W e b : http://homepage.eircom.net/~greenlodge

MISCELLANEOUS

SPIRITUAL VEGANISM - 0-

Spiritual Vegans, Kent H o u s e , Kent Placc, Lech lade. Glos. G L 7 3 A W

PERSONAL

site: http:/vegan.port5. com/jlashvegangite. html K E R A L A , S O U T H I N D I A A vegan s paradise. Range of a c c o m m o d a t i o n including self-catering. Brochure: Tel: 01892 122440, Voice Mail/Fax: 01892

Tel: 0 1 2 7 3 - 6 0 1 203 F a x : 0 1 2 7 3 - 6 2 1 973

PERTHSHIRE

W E S T C O R K self catering apartments for singles, couples and families in peaceful w o o d e d surroundings. Organic vegetables, bread & vegan wholefoods available. R e a sonable rates. Green Lodge, Trawnamadree, Ballylickey, Bantry, C o C o r k , Ireland. Tel: 003532166146.

- T h e Ultimate Belief -

NORFOLK

Exclusively Vegan & Vege B&B in our large 18th century h o m e adjacent t o the castle ruins in picturesque medieval conservation village. Vegan evening meals a speciality! F r o m £16.50pppn.

w e b site: uww.iuit.org/atelier A N D A L U C I A C A S A 'Monchito' M o u n t a i n village cottage to rent. Rustic with m o d cons. Beautiful area. Forests, rivers, views south to the M e d and N o r t h Africa beyond; easy drive u p the mountain from either Gibraltar or Malaga. Also, limited number of spaces available for allinclusive guided t o u r of the local area in vegetarian/vegan Hotel'Monchito'. River s w i m m i n g and spa bathing in the natural R o m a n bath order of the day. F R E N C H P Y R E N E E S : Vegan N / S B & B in old stone farmhouse with converted barn run by English organic vegetable growers. T w o double r o o m s with private bath, o n e w i t h o u t . Prices f r o m 660 FF (£69) per person/per week. Ideal area for walking, cycling, bird watching, relaxing. Contact: Sue o r Trevor, Le Guerrat, 0 9 4 2 0 , R i m o n t , FRANCE.

<0-01825

Castle Acre, Norfolk Vegan B&B

HOLIDAYS ABROAD A N D A L U C L A Picturesque village in Alpujarras mountains near Granada. French chef Jean-Claude J uston welcomes up to 12 guests, B&B or full board. Vegan cookery courses, guided walks, etc. English, French and Spanish spoken. Very reasonable rates. Membership discount. Phone: 0208 265 3 2 7 7 (UK) or 00 34 958 857 501 (Spain) for

T h e Old Court H o u s e , Trefin Vegetarian Guest House and Cookery School Near St Davids on the Pembrokeshire Coast. O u r 200 year old cosy cottage has en-suite rooms, open fire, delicious vegetarian/vegan food. Residential Cookery Courses www.pembrokeshire-online.co.uk/courthouse

Irelands only Vegan Guesthouse is waiting for you!!!! All rooms en-suite, perfect for a motoring holiday of the south-west. Fantastic Vegan only food - you can trust everything on the table. For brochure: Tel 00353 63 98926 net website: http://homepagc.eircom.net/-cussenscottage

cowrie?

C£cNcT%cE

C O N T A C T C E N T R E is a caring, so low fees friendship agency, quite different from all others catering exclusively for vegans and vegetarians both in Britain and abroad for any purposes. C O N T A C T C E N T R E enables you to choose friend(s) from detailed adverts and/or to write an advert yourself without disclosing your name and address. C O N T A C T C E N T R E gives full scope to your individual wishes; you don't even have to complete a form. Instead a friendly ear is lent to every member. As we cannot tell all in this advertisement, please write for membership details from:

cewr^cr

centre

(MV) B C M Cuddle, London WC1V 6XX enclosing an SAE and stating your gender

PAYMENT

ANIMALS DIARY 2001 Packed with news, information and campaigning stories about the animal world. Superb photos by lain Green. £5.

VEGETARIAN VISITOR 2001 Completely new edition of the only annual guide to guest houses, hotels and B&Bs in England, Scotland and Wales, plus cafes, restaurants and pubs. Establishments catering for vegans are clearly coded. £2.50 pbk.

SITUATIONS VACANT

Volunteers desperately needed by the Greek animal rescue charity to work for an animal shelter in Greece. For more information telephone

INCREDIBLY DELICIOUS The Vegan Paradigm Cookbook. Amazing n e w vegan cookbook from Gentle World. Over 500 cholesterol-free recipes, from quick easy meals to gourmet banquets. Extensive chapter on raw food preparation, with tips on cultivating a vegan garden and much more. Large format, 304 pages. A real treat, which also makes a great present. £15 pbk.

PUBLICATIONS

AHIMSA. Quarterly magazine of the American Vegan Society. Veganism. Natural Living, Reverence for Life. Calendar Year subscription £12. Address: POBoxH, Malaga, Nf 08328, USA. CARIBBEAN COOKBOOK forvcgms, £3.00 inc p&p, cheques payable to Peter Mason, 30 Wynter Street. London SW11 2TZ. VEGAN V O Y A G I N G Starve no more! Vegetarian Europe £9.99, Britain £7.99, France £6.99, London £5.99 from bookshops or chcque/Visa/Mastcrcard to Vegetarian Guides, FO Box 2284, London W 1 A 5 U H Credit card hotline: 020 89865488, Fax: 020 8533 5821. Sae for catalogue of other guides. www.vegetarianguides.com

Order post free from Jon Carpenter Publishing (VS), Direct Sales, 2 Home Farm Cottages, Sandy Lane, St Paul's Cray, Kent BR5 3HZ Tel/fax: 01689 870437

CLASSIFIED ORDER FORM Please insert this a d in t h e next 1

issue/sof The Vegan

RATES AND CONDITIONS

All prices inclusive of V A T Loyalty discount (repeat advertising): 10% Series prepayment discount (4 issues): 2 0 % Box No: (per insertion) £2.40 extra Lineage Commercial: £7.92 for 20 words (minimum) Additional words: 47p each Non-commercial: £5.41 for 20 words (minimum) Additional words: 29p each Copy of Vegan in which ad appears: £1 .95 Semi-display (boxed) Commercial: £8.50 per single column centimetre Non-commercial: £5.80 per single column centimetre Typesetting: £5.00 Graphic scanning: £5.00 Spot colour (green): £5.00 Display (non-classified boxed) & Inserts Please ring for a rate card.

Pre-payment please by cheque or postal order made payable to 'The Vegan Society', or by credit/debit card. Eire and overseas: Payment must be by sterling cheque drawn on an British bank, by sterling International Money Order, or by credit card. PUBLICATION DATES March, June, September, December COPY DATES 25 Jan, 25 April, 25 July, 18 October CONDITIONS OF ACCEPTANCE Advertisements are accepted subject to their satisfying the condition that the products advertised are entirely free from ingredients derived from animals; that neither products nor ingredients have been tested on animals; and that the content of such ads does not promote, or appear to promote, the use of non-vegan commodities. Books, records, tapes etc. mentioned in advertisements should not contain any material contrary to vegan principles. Advertisements may be accepted from catering establishments that are not run on exclusively vegan lines, provided that vegan meals are available and that the wording of such ads reflects this. The submission of an advertisement is deemed to warrant that the advertisement does not contravene any Act of Parliament, nor is it in any other way illegal or defamatory or an infringement of any other party's rights or an infringement of the British Code of Advertising Practice. The Vegan Society reserves the right to refuse or withdraw any advertisement. Although every care is taken, the Vegan Society cannot accept liability for any loss or inconvenience incurred as a result of errors in the wording, or the late or non-appearance of an advertisement.

W h e n replying to an advertisement please m e n t i o n that you saw it in t h e ^ ^ ^ ^

BOX NUMBERS W h e n replying to a box number address your envelope as follows: Box No. , The Vegan Society, Donald Watson House, 7 Battle Road, St Leotiards-on-Sea, East Sussex TN37 7AA.

(LINEAGE)

under t h e heading

Please tick as applicable: 0

Box number

Loyalty discount (repeat advertising)

Copy of The Vegan in which my ad will appear

The total payment due (see Rates and Conditions) is £ 1 11 enclose a cheque/PO payable to 'The Vegan Society' (Eire 8 overseas: payment must be made by sterling International Money Orator sterling cheque drawn on a British bank) •

Please debit my Visa/Mastercard/Access/Eurocard/Switch/Visa Delta/Connect card number* •

Name on card

•

Signature

Start d a t e d d d d Name

•

Expiry date • • d •

Today'sdatedddddd

Switch issue no. •

•

Address Post code

.Tel

Return to: Classified Advertising, The Vegan, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA, UK Tel 01424427393 Fax 01424 717064 * Minimum order value £5.00 Thisform may be photocopied

37 T h e V e g a n ,

Autumn

2000

^ »ports the egan Society

RESULTS August 2000 1st

prizes every month

£77.25

2nd

>£46.35

3rd There's more Every year, the winners of the preceding 12 monthly sunflower lotteries are entered into a 'Super' Sunflower Lottery for a chance to win £ 100.

o tne Vegan inmng cash prizes

To enter Fill out the form below and return it with your remittance for 3,6 or 12 months as required. Don't worry about forgetting to renew - you'll be reminded in good time. Good luck!

f very month three fish prizes - comprising 50% of thd^rionth's entry money - are drawn. A monthly entry is £1.50 but you can pay for as many entries as you choose. The draw takes place on the last working day of the month. A list of the winners is published in The Vegan. Name

fclM

S e p t e m b e r 2000 £81.40 2ot £32.55 October2000 1st '

2nd 3rd

£24.45

SOCIETY

Address Post Code

Please enter me for: 1 entry for 3 months @ £ 4 . 5 0 D 6 months @ £9.00 • 2 entries for 3 months @ £9.00 • •

6 months @ £18.00 •

Numbernnnnnnnnnnnnnnnnnn N a m e on card

12 months @ £ 1 8 D

12 months @ f36.00 •

I enclose a cheque/PO payable to 'The Vegan Society' for £

Tel

o r D entries f o r D m o n t h s @ £

Please debit my Visa/Mastercard/Access/Eurocard/Switch/Visa Delta/Connect Card •

start date •

Signed

•

Exudate •

•

s w i t c h i s s u e NO

Today's date

DDDDDG

•

Return to: The Vegan Society, Donald Watson House, 7 Battle Road, St leonardson-Sea, East Sussex TN37 7AA Tel 01424 427393 Fax 01424 717064 Participation is restricted to those residing in the United Kingdom

Promoting ways of living which are free of animal products - for the benefit of people, animals and the environment S O C I E T Y

WHERE THERE'S A WILL THERE'S A WAY T h e r e m u s t b e m a n y r e a d e r s w h o w o u l d like t o offer financial s u p p o r t t o t h e V e g a n S o c i e t y ' s u n i q u e w o r k b u t have l i m i t e d m e a n s at t h e i r disposal. T h e r e is, h o w e v e r , an easy w a y o f h e l p i n g regardless o f p r e s e n t c i r c u m s t a n c e s —by i n c l u d i n g a legacy t o t h e S o c i e t y in y o u r w i l l . G r e a t o r small s u c h legacies c a n m a k e a real a n d e n d u r i n g c o n t r i b u t i o n to t h e p r o m o t i o n o f v e g a n ideals. F o r t h o s e w h o w o u l d like t o m a k a a b e q u e s t t o t h e Society t h e f o l l o w i n g f o r m o f w o r d s is suggested:

CALLING AUTHORS & ARTISTS The Editor invites a u t h o r s , artists a n d cartoonists to s u b m i t m a t e r i a l f o r possible publication in Fees n e g o t i a b l e .

The Vegan.

W r i t e to:

The Editor, The Vegan,

Donald W a t s o n House, 7 Battle Road, St Leonards-on-sea, East Sussex T N 3 7 7 A A , U K . To ensure return of your work please enclose an SAE

GIFT AID Getting the Government to give to the Vegan Society • If you pay income tax or capital gains tax;

I bequeth to The Vegan Society, Registered Charity no. 279228, presently at Donald IVatson Home, 7 Battle Road, St Leonardson-Sea, East Sussex TN37 7AA, UK, the sum of £ ,and declare that the receipt oj tin 7 'reasurer or other authorised officer qf the said Society sluill be good and sufficient discharge of such legacy.

• If you want to give to the Vegan Society; and • If you want the Vegan Society to reclaim the tax you have paid All you have to do is sign and date a simple declaration and any donations you give to the Society will be worth an extra 28% Contact

The Vegan,

Autumn

2000

the Vegan

Society

for more

details

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A selection from the Dr Hadwert Trust's VEGAN and CRUELTY-FREE luxury confectionery range.

Dr Hadwen Trust Humanity in Research

bout

the

Dr Hadwen

Trust...

The Dr Hadwen Trust works to find alternatives to animal experiments.

1. Rose and Lemon Turkish Delight (300g) This delicacy uses natural rose and lemon oil extracts to bring alive the taste of Turkish Delight. Full of vegan promise! £2.99.

3. Standard Assortment (225g) The best in vegan chocolates. An irresistible selection of mouth-melting favourites, including Apriot Fourre, Orange Marzipan and Butterscotch Creme, in a white ballotin gift box. £5.79.

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2. Champagne Liqueurs (670g) Pop open a bottle of bubbly with a difference! Corkshaped chocolates bursting with the delicate elegance of champagne liqueur. An excellent gift to celebrate those special occasions - birthdays, congratulations or just because you fancy a treat! Completely vegan. £6.99.

In contrast our research into cancer, diabetes, heart disease, dementia and other illnesses doesn't cause a single animal to suffer. By finding superior, nonanimal alternatives we can save animals from experiments.

4. Hadwen Magic selection (11b) This box has all you'd want - rich, dark vegan chocolates with the most heavenly centres, in a gold foil decorated presentation box. Hadwen Magic! £14.40.

By making a purchase or simply sending a donation, your support will contribute directly to our wholly positive work.

6. ChocolateDipped Honeycomb (150g)

5. Millennium Fudge (150g) This fudge is one in a Millennium! Creamy, sweet and a vegan treat to eat. More than a match for dairy cream fudge! Comes in special gift box. £2.99

Order

In Britain alone over 2V2 million animals are used in experiments every year. These include cats, dogs, rabbits, monkeys and mice.

Bubbly honeycomb bursting with flavour dipped in rich dark chocolate - sheer bliss. Comes in keepsake Boutique jar. Totally animalfree and bee-free. Just £3.95.

now

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or send the coupon below to: Dr Hadwen Trust, FREEPOST [ ] Please send me a catalogue and info about the Dr Hadwen Trust. ] I would like to order: Qty. Total 1. Rose and Lemon Turkish delight 2. Champagne Liqueurs 3. Standard Assortment 4. Hadwen Magic Selection 5. Millennium Fudge 6. Chocolate-Dipped Honeycomb

£2.99 £6.99 £5.79 £14.40 £2.99 £3.95

Hitchin, SG5 2BR

I enclose a cheque/PO made out to "Dr Hadwen Trust" for £

Total

Name

.Postcode..

Donation for Postage

I would like to make a donation to the Dr Hadwen Trust's non animal research

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Thank you for your support.

Total Dr Hadwen Trust Trading Ltd (company number 3273710, VAT registration number 700484760) is wholly owned by the Dr Hadwen Trust for Humane Research (registered charity 261096), and trades only to raise funds for its parent charity's objectives.