The Vegan Autumn 2002 by The Vegan Society

SUFFERING SEAS BRYAN ADAMS EXCLUSIVE MILK - NECTAR OR POISON? RAW FOOD

ISSN 0307−4811 03 Laser Proof

9 770307 481000

in this issue Autumn heralds the harvest. Arising from our Dairy Challenge in the last magazine, and thanks to the hard work of the Information Group set up after last year’s AGM, a seven page expose of milk appeared in the Sunday Times on 21 July (see page 7, or for the full text visit www.vegansociety.com). This has really brought the vegan arguments against milk into the mainstream. Other fruits of our labours are ripening apace. At the beginning of July the Society moved its accounts to a fully computerised accounts system linked to an upgraded membership database. Do bear with us if a few glitches arise from the transfer of your details to the new systems. These new systems will enable us to cope with tens of thousands of members and collect subscriptions via direct debit. If you’d like to pay your subscription by direct debit just email membership@vegansociety.com or give us a call for the necessary form. Our Spring and Summer catalogue has been in so much demand that we ran out of copies and had to produce a Summer and Autumn edition in advance of our usual Winter catalogue. If there is any particular item you would like to see in our Winter Catalogue, let us know and we’ll do our best to oblige. Do join in our World Vegan Day celebrations on November 1 and the whole of National Vegan Week (see page 15 and visit our special interactive website www.worldveganday.org ). At the very least, get your friends together and treat them to a delicious vegan meal. After all, vegan food is food that everyone can enjoy. Following the redesign of the magazine last issue, we have now moved to full colour – enjoy!

NEWS

SHOPAROUND

MILK - NECTAR OR POISON?

GROW VEGAN

RAW FOOD

IVU CONGRESS

VEGGIE PRIDE

BRYAN ADAMS

VEGILANTICS

NUT RECIPES

SUFFERING SEAS

REVIEW & MEGAN

CHILDREN’S DIET

POSTBAG

LOCAL CONTACTS NEWS

VEGAN SOCIETY LOCAL CONTACTS

CLASSIFIEDS

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Rick Savage

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© The Vegan Society The views expressed in The Vegan do not necessarily reflect those of the Editor or of the Vegan Society Council. Nothing printed should be construed to be Vegan Society policy unless so stated. The Society accepts no liability for any matter in the magazine. The acceptance of advertisements (including inserts) does not imply endorsement. The inclusion of product information should not be construed as constituting official Vegan Society approval for the product, its intended use, or its manufacturer/distributor. Contributions intended for publication are welcomed, but unsolicited materials will not be returned unless accompanied by a SAE. The Vegan l Autumn 2002

News UK VEGAN WEEK, WORLD VEGAN DAY & A NEW CATERING GUIDE

THE UNITED NATIONS SUMMIT ON WORLD HUNGER

SEEKING PAST VOLUNTEERS AT VEGGIES OF NOTTINGHAM

A whole week of celebrations, running from Sunday 27th October to Sunday 3rd November, will be launched at the Vegan Society AGM on Saturday 26th October. This yearâ&#x20AC;&#x2122;s theme is wider availability of vegan food for everyone to enjoy in restaurants, hotels, pubs, hospitals, schools and cafes. A new guide will help caterers cope with the increased demand for dairy-free, egg-free, animal-free catering, with details of alternative ingredients, advice from catering professionals such as the manager of the NHS Better Hospital Food project and marketing tips on how to tap into the new demand.

The UN summit in Rome heard more than one delegate recommend a plantbased diet as a solution to human starvation and famine. The European Vegetarian Union submitted a document to this effect which was subsequently circulated as a press release in the UK.

Ronny, famous for her vegan Cake Scoffer booklet, is writing a history of the Veggies Catering Campaign and the Nottingham Rainbow Centre. She is trying to track down and interview anyone who has ever been associated with Veggies. If you have ever helped Veggies, even just once, please email

VEGAN CELEBRITIES

to PO Box 2284, London W1 5HU.

Madonna and her children, Spiderman (at least in training), Shania Twain, the Princess from Star Wars and Lynne Franks (one of the founders of Whatever She Wants) have all recently been reported to be eating vegan. And 38-year-old Graham Neale, vegan for over 5 years, was elected to Southwark Council in May. The tired old stereotypes are taking a real beating as vegans appear in all walks of life.

ESCAPING THE RAT RACE?

ORGANEX 2002 The premier trade event for the organic food and drink industry will take place on 15th and 16th October at Olympia, Earls Court 2, in London. The event will take place during Organic Week promoted by the Soil Association. The Vegan Society will be taking part and there will be a stronger focus on the vegetarian and vegan sector this year.

The first series of No Going Back showed people transforming their lives to follow their dreams: tending their own grapes, olives and almonds in scenic rural Spain, setting up a safari lodge in sun-drenched Zambia, running a hotel in the beautiful Welsh mountains, or buying an exotic island in Nicaragua. Channel 4 is now preparing a second series and looking for people in the process of pursuing their dream, creating a new life, selling up and planning never to return. Contact

VITAMINS IMPROVE BEHAVIOUR OF YOUNG OFFENDERS RSSL food e news

BRITISH MEDICAL JOURNAL ARTICLE www.bmj.com

A joint study including University College Cork, the University of Surrey and Imperial College London, assisted by the Home Office and the Prison Service, found that young criminals given dietary supplements were substantially less likely to participate in criminal behaviour. There was no formal follow-up, but prison officers reported a 40% increase in behavioural problems after the trial ended. The results of the experiment imply that poor diets in the community may influence criminal behaviour and suggest a correlation between the rise in fast food consumption and youth crime.

The first findings from a prospective study of 38,917 people in Melbourne, Australia, show that those who ate red meat or pork, or both, more than 10 times a week were 1.8 times more likely to develop bowel cancer during the first 10 years of follow-up. Those who ate processed meat more than five times a week were 1.5 times more likely to develop bowel cancer than those eating it no more than once a week. Associate Professor Dallas English, an epidemiologist at Cancer Council Victoria, said: "My feeling is that people who consume a lot of meat, particularly processed meat, could reduce their bowel cancer risk by eating less meat."

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Graham Neale with Lib Dem Leader Charles Kennedy

NUGGETS OF MISINFORMATION In June The Guardian published a report showing that chicken nuggets may contain little more than 30% chicken meat in some cases while all sorts of highly undesirable ingredients from recycled pet food and banned carcinogenic antibiotics to pork fat and beef protein - have all been discovered in chicken meat.

WHO SAID VEGANS LACK ENERGY? Vegan Alan Cooper, the man primarily responsible for freeing many dolphins imprisoned in little more than swimming pools, has cycled from Land’s End to John O’Groats to raise awareness of new European fishing laws which are endangering UK dolphins. Despite early symptoms of multiple sclerosis, this seasoned campaigner then did Ireland top to bottom as well.

RSPCA REPORTS ON UNCAGED DIARIES OF DESPAIR In September 2000 Uncaged Campaigns posted their report, Diaries of Despair, based on 'leaked' material about xenotransplantation experiments carried out by Imutran Ltd. The material was made subject to an injunction by Imutran Ltd, but in May 2002 the parent company Novartis agreed that it could be submitted to the RSPCA Council. The RSPCA’s conclusions can be viewed at www.rspca.org.uk, or see www.uncaged.co.uk for full information.

'BACK TO NATURE' £400MILLION FARMING FUND Daily Mail 16/7/02 The extra funding will be spread over three years. Charities and the voluntary sector will benefit from a £125 million investment fund. The money is part of a radical agenda to shift subsidies from factory farming towards organic production. Changes are also planned for reform of the discredited Common Agricultural Policy, which has brought higher food prices and food mountains, and any new EU subsidies could be linked to minimum animal welfare standards and care for the environment.

FOOD COMMISSION PARENTS JURY Alan Cooper (on cycle) with Manchester City Goalkeeper Kevin Phillips

MEPS BACK FULL GM LABELLING The European Parliament recently voted for full labelling and traceability of GM food and animal feed, agreeing the following five point plan: full traceability and labelling of foods derived from GM crops labelling of GM animal feed ban on contamination by unapproved GM foods contamination threshold for labelling set at 0.5 per cent. ruling out a GM-free label However, MEPs rejected the labelling of products such as milk, meat and eggs from animals fed GM feed on the grounds that it would confuse consumers.

Set up in March, the Parents Jury (parentsjury@foodcomm.org.uk) has voted for healthier lunch boxes and less junk food, describing children’s food as often low in essential nutrients but high in fat, salt and sugar and relying on artificial colourings and flavourings for appeal. The jury awarded the Additive Nightmare Award to Sunny Delight while the Pester Power Award for manipulative marketing techniques went to McDonald’s Happy Meals.

NUTS CUT RISK OF HEART DISEASE A 17-year study conducted in Boston USA and published in the Archives of Internal Medicine has shown that the consumption of 1oz of nuts at least twice a week significantly lowers the risk of heart attacks in men. These results are consistent several other studies showing a clear benefit from consumption of nuts.

THE BUXTON TRAM Vegan hot dog stands are not new there is Veggies of Nottingham and even one in the Highlands of Scotland but this one is the latest and surely the prettiest. Nina’s partner Brian had to be dragged kicking and screaming into this project, but found that he loved every minute of it and apparently went off in his taxi to tell the whole of Buxton about the length of the queues and the size of his vegan hot dogs. [Editor: We have learnt recently that Brian has been in hospital and wish him a speedy recovery.]

MAKING A DIFFERENCE The autumn edition of the Tesco vegetarian magazine features recipes authenticated by the Vegan Society and we hope that this will be the start of much more. We are also involved in long-term projects with the NHS and HM Prison Service. The manager of the NHS project has said, “The Better Hospital Food initiative is a long-term project, not a quick fix, and we will continue to take into account the needs of all patients as we develop proposals for future service improvements. We look forward to a lasting and productive association with the Vegan Society”

BRITONS ARE THE FATSOS OF EUROPE AOL UK News 27/06/02 The British are the second fattest nation on the planet, with one in five adults seriously overweight. The US tops the world fat league with 26% obesity among adults and the UK is second with a hefty 21%, while the Swiss are Europe's trimmest with an obesity rate of only 6.8%. The Japanese are the world's skinniest nation with a 2.9% obesity rate. Britain's Public Health Minister Hazel Blears said: "There are clear links between obesity and our biggest killers - heart disease and cancer. We need to ensure everyone has access to a healthy diet and leisure facilities." The Vegan l Autumn 2002

Shoparound Debbie Holman

EVERNAT PRODUCTS

PANTRI NOLWENN

Evernat have a full range of organic products, many of which are suitable for vegans. We tried five items to see how they compared with standard products. The Natural Tortilla Chips were composed of 99% organic ingredients and tasted fresh and very crunchy. Served with an organic Tomato and Chilli Sauce, the organic spaghetti made a delicious and satisfying meal: the spaghetti was lighter and less stodgy than other whole wheat versions and the sauce was rich in thick chunky vegetables. The organic Corn Flakes were small and very chewy, but still light and crispy. The strawberry jam, which was sweetened with fruit juice, had a lovely flavour and smell but was a little runny in consistency. More details from the distributers: Brewhurst Health Food Supplies, Byfleet, Surrey KT 14 7JP.

This company pride themselves on making “sustainable nutrition in the bag” and produce a high quality range of breads, cakes, biscuits and savouries at their wholefood bakery in Hwlffordd. These gourmet delights are sold at a number of health food stores and markets in Wales. As well as offering organic products they make wheat-free, yeast-free, salt-free, sugar-free and dairyfree items and produce brochures of their wide range of goodies.

CLEARSPRING’S ORGANIC OMEGA OIL Clearspring’s new organic oil is an impressive blend of cold-pressed extra virgin olive oil, rapeseed oil, sunflower oil and flax seed oil, creating a mixture of omega 3, 6 and 9 fatty acids perfect for use in salads, pasta and cold dishes. The oil has a light, nutty taste and is delicious poured over cereals and vegetables, adding a richness of texture and flavour. The extra virgin olive oil is an antioxidant and helps lower cholesterol, the flax and rapeseed oils provide linolenic acid and the sunflower oil adds further antioxidants and vitamin E to the blend. The oil costs £6-49 for 500 ml. Contact: Clearspring,19A Acton Park Estate, London, W3 7QE Website: www.clearspring.co.uk

The Vegan l Autumn 2002

We happily munched our way through two sorts of cookies, a cake and some bread. The Oat Lace cookies (packaged in threes for 60p) were wheat free and had a good shelf life. They had that glorious home baked smell and taste and an irregularity of shape that spoke of individual care. Rich in cinnamon, crumbly , sweet and crisp, we enjoyed every mouthful. The Lemon Squeeze cookies ( also three for 60p) were moist and full of natural lemon flavour and zest. Tangy and not too sweet, they had a soft, almost doughy texture. Due to the fresh lemon used, they did not have a very long shelf life - but we defy anyone to keep them for more than a few days anyway! Our next conquest was the Banana Bread (£2 for a generous loaf). A couple of our tasters thought it lacked banana flavour, but most loved the balanced blend of 40% bananas and walnuts with subtle undertones of lemon and vanilla and a fresh, moist texture. Last, but certainly not least, was the unusual Apricot-Cognac-Chocolate cake selling at £3-50. With a cognac content of 10%, it tasted incredibly strong but not overpowering as the soaked apricots and chocolate provided different flavour sensations. Eat enough of this and it wouldn’t be safe to drive! Rich, moist and fruity, this cake had a wonderful texture and made a luxurious snack.

All of the items we tasted reflected the high quality ingredients, sourced mainly from Essential Trading Co-operative. A unique labelling feature was the sourcing of individual ingredients e.g. Apricots (Turkey), Wheat flour (Shipton Mill) and very often the percentages were recorded e.g. 15% chocolate drops, 42% lemon. Delicious products to eat with every confidence. For more information contact:

Website: www.pantrinolwenn.co.uk

BAREFOOT BOTANICALS This company was founded in 1998 by two homeopaths who wanted to produce a range of skin products free from synthetic chemicals. The products contain synergistic blends of plant oils and extracts designed to work in harmony with the skin. We tested the Rosa Fina range of nourishing cream and body lotion which retail for £14-95 and £17-95 respectively. The rejuvenating face cream with Rosa Mosqueta oil from the Andes is sold in 50ml pots. Like all of the products, it had a wonderful smell and lent lasting moisture to dry skin. The body lotion comes in 200ml bottles and contains botanical extracts of borage and apricot kernel which restored elasticity to dry tired skin and soaked in easily.

The SOS Intensive Skin Rescue range of cream and bath oil was designed to help dry, cracked skin as in conditions such as eczema and psoriasis. The cream was beautifully light and had a very pleasant smell which lingered on the skin. It worked well on sore flaky patches and brought relief to dry flaky skin. The cream costs £7-95 for 50 ml and £13-95 for 100 ml. The bath oil made bath time much more comfortable for psoriasis suffers, leaving no skin cracks on elbows and knees. It also took the itch out of eczema and left the skin pleasantly fragrant. It is good value at £13-95 for 200mls, sufficient for 20 baths. Finally, the Solace Cooling Moisturiser retails at £13-95 for 100mls. Smelling beautifully of orange blossom (neroli), this silky smooth cream was refreshing and cooling to hot sun-damaged skin. Rich in aloe vera, calendula and chamomile to combat UVB sun rays and with nourishing carrot and borage oils to moisturise, it was non-greasy and anti-inflammatory. The base is composed of shea butter and jojoba. A little went a long way and lasted for several hours. Barefoot Botanicals, 282 St Pauls Road, Highbury Corner, London N1 2LH. Tel: 0207 288 2977 Fax: 0207288 2978 Website: www.barefoot-botanicals.com

CALVIA CALCIUMENRICHED SPREAD This calcium-fortified margarine was introduced to boost an important mineral which can often be deficient. A 25 gram serving contains about 17% of the daily recommended amount of calcium and is sufficient for 3 to 4 slices of bread or toast. The margarine is also free from cholesterol, rich in vitamin E and contains no hydrogenated fats. It has a pleasant flavour and spreads easily straight from the fridge. It is also quite low in fat at 38% and a good source of vitamins A and D. Calvia costs £1-39 for a 500 gram tub and is available at Tesco, Sainsbury’s, ASDA, Safeway, Coop and Budgen’s. For further product information contact Matthews Foods, Customer Information Tel: 0800 0284499 www.calvia-spread.com

REDWOOD’S FISH STYLE FINGERS This recently introduced item met with universal approval when tested and had the authentic smell of fish fingers. Described as a breadcrumbed blend of wheat, vegetable oil and soya, each finger retained its shape beautifully after cooking and turned a succulent crispy brown. The texture was not quite so reminiscent of fish, and to those of us who have never eaten fish it was like a stiff potato cake, very satisfying and delicately spiced. See Redwood’s advertisement on the back cover of this issue. A word of warning: lock up your cats when cooking these as even nonvegan cats were very interested; if your cat is vegan you will have added a new item to the menu, but don’t forget the Veggiecat to go with it! Redwood can be reached at Northants NN17 4DT. Tel: 01536 400557 email: info@redwoodfoods.co.uk Website: www.redfoods.co.uk

DOLMA’S NEW FRAGRANCES Dolma have introduced two new perfumes to their crueltyfree range which was first established in 1982 by Jim Payne, a practising vegan and qualified chemist. The new fragrances are Anahita: jonquil, mimosa, magnolia, heliotrope and tuberose with a base of sandalwood, vanilla and nonanimal musks, and Calista: gardenia, honeysuckle and jasmine with citrus and woody tones. We liked both fragrances, but found the Anahita lighter and more refreshing. Both perfumes were long lasting and quickly became fragrant on the skin. 6mls of Anahita costs £9-30, 15mls £15-95 while 6mls of Calista will set you back £7-50, 15mls £13-95. Other sizes are available, as well as trial sizes at £260 and £2-00 respectively. Dolma make several other perfumes including an animal-free musk called Vegamusk. For more information contact Dolma, 19 Royce Avenue, Hucknall, Nottingham, NG15 6FU. Telephone or fax: 0115 963 4237 Website: www.veganvillage.co.uk/dolma email: dolma@tinyworld.co.uk

NEW BODYVITAL RANGE FROM ANNEMARIE BORLIND If the summer sun has highlighted your cellulite and your skin needs help before it is covered in winter layers then this new range from Annemarie Borlind could be for you. Called the Bodyvital range and programmed with the vitality of the sea the whole range is vegan with the exception of the shower gel which contains honey. We tried out the Cellulite Gel and the Firming Body Cream and over the course of a few weeks noticed significantly less cellulite and an improvement in skin elasticity. The skin also improved in texture and felt well moisturised. The Body Cream is rich in vitamins C and E plus baobab leaf extract while the Cellulite Gel contains butcher’s broom, vitamin C, caffeine and seaweed. The cream costs £14-95 for 150mls and the gel costs £15-95 for the same quantity. Other items in the Bodyvital range include Caring Body Lotion Spray, Deo Balm and Crème Scrub. For further details contact Simply Nature Ltd, 7 Old Factory, Battenhurst Road, Stonegate , East Sussex , TN5 7DU. Orders: 01580 201687 Fax: 01580 201697 Email: info@simply-nature.co.uk

The Vegan l Autumn 2002

Shoparound continued

TANJERO SOAP These hand-made soaps are free from added chemicals and composed of organic fruit and vegetables wherever possible. All oils are vegetable, with hempseed oil constituting 10% of the base oil in every bar. Tanjero test their soap on humans and use environmentally friendly production methods. There are three ranges:

unperfumed soaps at £1-50, a perfumed oil range at £1-50 and an essential oil range which double as aromatherapy bars at £2-50. In the unperfumed range we were intrigued by the Kitchen Coffee bar containing fresh ground coffee to neutralise odours such as onion and garlic on the hands. The Carrot and Hempseed is excellent for exfoliating but also a rich treatment for chapped and dry skin. The perfume oil range includes the sensual Musk bar with a warm alluring aroma and the

bath foams, shave gels etc. Zingy, zesty, reviving, refreshing.

TRADEMARK NEWS The Vegan Society symbol appears on thousands of animal-free products. It helps you make easy, informed choices about which products are suitable, and helps us work with companies who are willing to recognise their vegan customers. Remember to ask the makers of your favourite vegan product if they have registered with us yet! The following companies have recently joined our list: The Redwood Wholefood Company – a large range of exciting vegan alternatives. Makers of the well-known Cheatin’ and Cheezly ranges, as well as the fish-style fingers reviewed in this issue. Barefoot Botanicals – their mission is to ‘harness the restorative power of plants to help everyday skin, hair and body care challenges’. Skin care and health care products - moisturisers, lotions etc. Chimans – Authentic Indian Spice blends - bringing home the taste of real Indian cooking. Try out their vegan recipe ideas as well. Clearspring – over 200 vegan products. Over the last two decades Clearspring have developed an unrivalled range of wholesome, organic vegetarian foods from Japan, America and Europe. One of the world’s largest wholesalers of Japanese foods. See their new Omega Oil in this issue. Health & Beauty Solutions – the Original Source range – ‘a new, never felt before way to care for your hair and body’. Body gels, shampoos, deodorants,

The Vegan l Autumn 2002

HealthQuest – vitality for Body and Mind. Bodycare, Massage Oils, mood blends, essential oils and more. Herbs of Grace – mail order sales of herbs and other natural health aids. Over 300 traditional herbal formulae and related products offered. Professional blended and encapsulated herbs, and single herbs available. Natural Feast Corp – Gourmet foods and Desserts from America. Pies and pie crusts, chocolate mousses. No hydrogenated oil, gluten, additives or preservatives . Nature’s Plate – mobile caterer based in Exeter. A range of delicious vegan options - on the move. Sarc Health Foods – the Soy Milker - as featured in the Vegan Society catalogue. Make your own soya milk. Add your own flavours and enjoy fresh tasting soya milk every day. Also suitable for rice milk and almond milk. See these companies and their products – and details of all our trademark holders – on our website. Companies registered with us may take part in our campaigns, gain a free magazine entry and website listing, and are easy to find in the shops just look out for our symbol. Redwood Wholefood Company Redwood House Burkitt Road Earlstrees Ind. Est. Corby Northants NN17 4DT 01536 400557 www.redwoodfoods.co.uk info@redwoodfoods.co.uk Barefoot Botanicals 272 St Pauls Rd London N1 2LH 020 7354 9400 www.barefoot-botanicals.com mail@barefoot-botanicals.com

Apple and Orchid Oil soap with added apple juice and orchid perfume. The essential oil range contains Ylang Ylang, which is very good for the scalp, making this an ideal body and shampoo bar. This range also contains tea tree oil with oatmeal and other essential oils plus the deliciously cooling Cucumber and Mint bar for lifting impurities from the skin. For information or to order, contact Tanjero, 19 Torbay Road, Sheffield S4 7SN. Tel: 0114 256 2977 website: www.tanjero.co.uk

Chimans Cleave Farm East Down Barnstaple EX31 4NX 01271 883864 Clearspring Ltd Unit 19A Acton Park Estate London W3 7QE 020 8749 1781 www.clearspring.co.uk info@clearspring.co.uk Health & Beauty Solutions Ltd. Combe House Holbans Lane Broad Oak nr Heathfield E Sussex TN21 8XE 01435 883145 www.originalsource.co.uk Healthquest Limited 7 Brampton Road London NW9 9BX 0208 206 2066 www.healthquest.co.uk info@healthquest.co.uk Herbs of Grace Lanwades Business Park Kennett Newmarket Suffolk CB8 7PN 01638 750140 www.herbsofgrace.co.uk Natural Feast Corporation 36 Old Farm Rd Box 481 Dover MA 02030 UNITED STATES 508 785 3322 www.naturalfeast.com Nature's Plate 8 Taddiford Road Exeter EX4 4AY 01392 413578 naturesplate@yahoo.com Sarc Health Foods PO Box 140 Hereford HR1 3YZ 01432 820695 www.soyahealth.co.uk sarctrading@aol.com

Milk - Nectar or Poison? THE SUNDAY TIMES TAKES UP THE DAIRY CHALLENGE On July 21, The Sunday Times magazine ran a cover story under the picture reprinted here.

In reality, the modern high-yield dairy cow is a pitiful, ramshackle embodiment of market-driven exploitation.” The key scientific points were all there, too: “Relying on calcium alone to prevent osteoporosis is like fielding a football team with all strikers and no defenders” (a direct quotation from the Vegan Society’s Dairy Challenge). “Several substances in milk, particularly protein, contribute to calcium losses. Result: a third of the calcium initially absorbed by the body from milk is then wasted, through urine, in losses caused by the milk itself; from cheese, more than two thirds is wasted” (concurring with research summarised in the Vegan Society’s briefing paper on Diet and Bone Health). “Once the cow is milked, the fat from that milk is in the food supply, and someone ends up eating or drinking it” (a quotation from Walter Willett of Harvard which we used in a press release announcing the Dairy Challenge) “The very top of the danger hierarchy is saturated dairy fat, including the stuff that’s found its way back into the food chain.” “Frequent milk and dairy consumption can more than double the risk of prostate cancer.” In relation to breast cancer, “On balance, the best course is to get your calcium and vitamin D from somewhere other than milk and skip the potential hazards of IGF-1” (another direct quotation from the Vegan Society).

he introduction pulled no punches: “Next time you hear a dietary ‘expert’ saying, ‘Milk and dairy are essential parts of a well-balanced diet,’ be advised that you’re in the presence of a nincompoop, and an idle one at that” said the author, Peter Martin.

Had this been an article in The Vegan no one would have blinked, but coming from that bastion of Establishment thinking, The Sunday Times, it was revolutionary indeed. The article quoted extensively from information provided by the Vegan Society and explicitly highlighted our Dairy Challenge, which exposed the Dairy Council’s wishful thinking and overblown health claims. The article also drew on the meticulously researched and referenced information provided in Stephen Walsh’s briefing papers for the Vegan Society on “Milk and Breast Cancer” and “Diet and Bone Health,” together with information from Philip Calder of Southampton University, T. Colin Campbell of Cornell University, Mike Rayner of Oxford University, John Webster of Bristol University veterinary school and last but by no means least the distinguished epidemiologist Walter Willett of Harvard Medical School. The ethical issues were also not neglected: the immense suffering of the dairy cow was evoked by a picture of a dairy cow with her engorged udder trailing to the ground and the pointed quotation from Philip Calder, “It’s not cost-effective and it’s cruel”. This was backed up by an eloquent summary from the author Peter Martin: “For us, of course, dear old Daisy will forever be a black-and-white Friesian grazing on lush grass. But there’s no Easter bunny, either.

The Vegan Society contribution to this article is the culmination of many months of preparatory work by the Information Group, raising our profile with the media and the international scientific community, ensuring that when it came to scientific research relevant to milk and to plant-based diets we had the most up to date and accurate information at our fingertips. The same background preparation enabled us to respond rapidly when comments were invited by the World Health Organisation on its draft report, “Diet, Nutrition and the Prevention of Chronic Diseases” (see page 21). We believe that this is the right strategy for the Vegan Society, as an educational charity, to promote veganism among the unconverted. Having the best research to hand also strengthens our long-standing and equally important role in advising and supporting new and existing vegans in the UK and throughout the world. The Dairy Council totally ignored the Dairy Challenge when we published it in the last issue of The Vegan, although we twice invited them to take up our offer to publish their response in our magazine and on our website. They can no longer ignore our case in the light of Peter Martin’s excellent article. We congratulate the author on an excellent article and commend The Sunday Times for making this important scientific information on the dangers of dairy more widely available. [For the full text of The Sunday Times article on milk, the briefing papers on Diet and Bone Health and on Milk and Breast Cancer, and the full text of the Vegan Society response to the World Health Organisation report on nutrition, see www.vegansociety.com] The Vegan l Autumn 2002

Th e sunflower lottery The Sunflower Lottery Allows you to make regular donations to the Vegan society and stand the chance of winning cash prizes every month. How it works Every month three cash prizes - comprising 50% of that month’s entry money - are drawn. A monthly entry is £1.50 but you can pay for as may entries as choose. The draw takes place on the last working day of each month. A list of winners is published in The Vegan

The Vegan l Autumn 2002

Supports the Vegan Society Cash prizes every month There’s more Every year, the winners of the preceding 12 monthly sunflower lotteries are entered int a ‘Super’ Sunflower Lottery for a chance to win £100. 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!

Results April 1st 2nd 3rd

Mr J. Birbeck Mr P. Hannay Mr I. Nicholl

£77.63 £46.58 £31.05

May 1st 2nd 3rd

Mr D. Harrison Ms C. Bartels Mr I.R. Davison

£81.00 £48.60 £32.40

June 1st 2nd 3rd

Mrs B. Smith Ms L. Robertson Ms P.L.N. Foley

£82.13 £49.28 £32.85

July 1st 2nd 3rd

Mr I.R. Davison Ms G. Fenoughty Mrs S. Tyne-Thomas

£75 £45 £30

Grow Vegan Georgia Wrighton urges us to consider how we can adapt to and minimise the effects of climate change in our growing.

Earlier this year the government produced a document entitled ‘Climate Change Scenarios for the United Kingdom’ which sets out the likely future changes in our climate predominantly as a result of greenhouse gas emissions. One of the stated main aims of the document is to enable more informed decision making by ‘everyone involved in making investment and policy decisions in the public and private sectors’ in adapting to climate change which cannot now be avoided.

ne of the key predictions is that although winters will become wetter, summers may become drier everywhere in the UK. The document states that the relative changes will be greatest for the ‘high emissions’ scenario and in the south and east of the UK, where summer rainfall may decrease by 50% or more by the 2080s. In addition, summer soil moisture may be reduced by 40% or more over large parts of England by the 2080s for the high emissions scenario. Most of us are aware of the need to be vigilant about water consumption, but if the predictions in this document are accepted as gardeners and horticulturalists we will need to think considerably more carefully about the plants that we grow, the way in which we grow them and our access to alternative water sources. As vegans, our concern will be not only to safeguard our own well being but to ensure that adequate natural water sources are available for wildlife everywhere.

What can we do? Aside from the obvious need to tackle climate change by reducing greenhouse gas emissions in every decision that we make – and by being vegan we are already making a major positive contribution - we can also help to minimise and adapt to the effects by reducing water use in the garden. We can choose plants that are tolerant of drought, retain moisture already in the soil by mulching, store water from rainfall in water butts, and in some cases use ‘grey’ or used water from our homes. There is a wealth of information out there to tap into, if readers will pardon the pun.

Grow Vegan Puzzler Prize this month: Signed copy of Vegan Stories Which of these native plants is drought-tolerant? (a) Rosa canina (Dog Rose) (b) Crataegus monogyna (Hawthorn) (c) Salix alba (White willow) The correct answer to the Summer Grow Vegan puzzler was (c) Dynamic accumulator and the winner was Ms. R Withy, Co Derry

Most perennial plants need very little water once established in well prepared soil, i.e. where compost has been applied to improve soil structure and with the addition of a mulch in the spring. However, some plants are particularly well adapted to very dry conditions: for example Chamaemelum nobile (Roman Chamomile); Foeniculum vulgare (Fennel); Hedera helix (Ivy); Hippophae rhamnoides (Sea Buckthorn); Ilex aquifolium (Holly); Rosmarinus officinalis (Rosemary); Vinca minor (Periwinkle); Achillea millefolium (yarrow); Ajuga reptans (Bugle); Crataegus species (Hawthorns). Most of these are native species and are therefore ideal for British wildlife. Others are useful in the production of plant tonics, as companion plants and to help create a natural balance of insect life, as described in earlier articles. In a small garden, the use of pots may be the only practical option for growing plants. Plants growing in pots tend to require more frequent watering than if growing in the soil as roots are unable to access water outside the confines of the

pot. The type of compost used will also affect the amount of water retained in the pot: a very free draining compost will dry out quickly and be more difficult to re-wet. The correct mix for a particular plant will depend on its growing requirements for a well drained or more water-retentive medium. Larger pots can help to provide a greater store of available water and can be coupled with a mulch to help reduce evaporation. Watering directly into the root areas and in the evening to help prevent evaporation will also be of benefit. In the language of permaculture, if we all put our minds to it we can ‘turn problems into solutions’: we haven’t got a shortage of water - we’ve got a mulch deficiency!

Useful sources ‘Climate Change Scenarios for the United Kingdom: The UKCIP02 Briefing Report ‘, DEFRA April 2002. See website www.defra.gov.uk/environment/climatech ange/index.htm. ‘Plants for a Future’, Fern K. 1997 Published by Permanent Publications. Useful lists of drought-tolerant and native species and multiple plant uses. Centre for Alternative Technology, Machynlleth, Powys, SY20 9AZ. Website www.cat.org.uk. Tel: 0845-330-4593. Key research and information provider re: use of grey water, sewage water treatment systems, natural gardening. Members’ magazine Clean Slate and fact sheets available. ‘Permaculture: A Beginner’s Guide’, Burnett G. 2000. Published by Land and Liberty. Excellent introduction to permaculture ideas and principles.

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11 9

Raw Food Healthy choices on raw vegan diets

Stephen Walsh PhD

A raw food vegan diet may be defined in various ways, but usually entails at least 80% by weight being raw plants. Many people report feeling healthier and more energetic on adopting such diets, but there are too few long-term raw food vegans for direct evaluation of the success of raw vegan diets versus other diets. We can, however, evaluate such diets against known human nutritional requirements to gain a better understanding of the ways in which appropriate raw vegan diets could benefit health.

aw vegan diets comprise three key food groups: sweet fruit, high-fat plants and green leafy vegetables. Raw food authorities differ in the proportions recommended, some suggesting that 2% of calories from green leafy vegetables (about 300 g of lettuce per day) is sufficient while others recommend that about 30% of calories should come from green vegetables. Similarly, recommendations on high fat foods such as avocados, olives, nuts, seeds and cold-pressed oils range from a few percent to about 40% of calories. The Hallelujah diet founded by George Malkmus puts particular emphasis on carrot juice and barley grass, which contribute about 15% of calories. Getting 30% of calories from green vegetables is probably unrealistic for most people, even with the use of blended salads and juices. For instance, 900 g of lettuce plus 450 g of kale provides just 300 kcal or about 15% of calories. Fortunately, however, such high intakes are unnecessary for nutritional adequacy. Green leafy vegetables and broccoli contain higher levels of zinc, calcium and protein than fruit and are therefore an important part of raw diets, but about 500 g per day of green vegetables, including a mixture of lettuces, broccoli and darker leaves such as kale and spinach, is sufficient to bring mineral and protein intakes into line with general recommendations. Such vegetables also provide vitamin K, which promotes healthy bones. Other raw vegetables can be useful: for instance, carrots are a good source of calcium and peas a good source of zinc and protein. The best balance between sweet fruit and fatty foods is probably a matter of individual constitution. Some people experience dental problems with a very high fruit intake. This can be a particular problem for young children. Many people will struggle to maintain

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weight if they do not include significant amounts of high fat foods. More than 10% of calories as polyunsaturated fat is not recommended. Olives, avocados, almonds, hazelnuts and macadamias are all dominated by monounsaturated fats, which are the safest fats to consume in large quantities. Obtaining up to 40% of calories from these foods according to individual energy needs should be perfectly healthful. It is also important to include a good source of omega-3 fats such as crushed flax seed or its oil. Selenium can be low if the food is grown in selenium deficient soil, so a Brazil nut a day provides a useful insurance policy. In selecting fruits, there is no need to rely on unusual or exotic items. Bananas are a good energy food, being relatively low in fibre and high in potassium. Oranges are rich in calcium, folate, potassium and vitamin C. The high potassium and low sodium content of raw vegan diets reduces the need for calcium by reducing calcium losses and can be expected to reduce blood pressure and risk of stroke. The various raw vegan dietary schools differ in their approach to B12. Some recommend that B12 supplements should not be taken unless clear deficiency symptoms occur. David Wolfe (Nature’s First Law) recommends seven different potential B12 sources, including unwashed or wild plants, nori, spirulina, fermented foods or a probiotic, with a B12 supplement as an alternative if these are not available. George Malkmus has recommended regular use of a B12 supplement since a study of Hallelujah dieters showed signs of inadequate B12 in most of them and showed that a B12 supplement or fortified nutritional yeast corrected this reliably while probiotics did not. The confusion in this area arises from a conceptual error. Many raw food or natural hygiene advocates believe that

our evolutionary diet and that of our great ape relatives did not include an external source of B12 and then conclude that humans shouldn’t need such a source. In fact, all the other great apes - even the gorillas consume insects incidentally along with their normal diet of fruits, shoots, leaves and nuts. Chimpanzees show particular enthusiasm for collecting and eating termites, which have high measured levels of B12. After capture, the blood B12 levels of most primates drops rapidly when they are fed on a hygienically grown and prepared plantbased diet. It is therefore not surprising that humans also need an external source of B12. Many of David Wolfe’s proposed B12 sources have been directly tested and shown to be inadequate. Nori and spirulina failed to correct deficiency in macrobiotic children and did not maintain adequate blood B12 levels in a Finnish raw food community. Probiotics did not consistently correct low B12 availability in Hallelujah dieters. A UK raw food vegan went B12 deficient while growing his own food and eating it unwashed: based on measured B12 levels in soil this is unsurprising. Other proposed sources have not been tested so directly, but the only two published studies of B12 levels in raw food vegans both showed inadequate B12 levels. Low B12 levels give rise to elevated homocysteine levels with an associated increased risk of many illnesses, including stroke and heart disease, without any classical B12 deficiency symptoms. In children the onset of full blown deficiency can be very rapid with much greater risk of long-term damage or even death. At least 3 micrograms per day of B12 from fortified foods or supplements is needed to minimise homocysteine levels in adults. Breast milk is an adequate source for infants only if the mother’s intake is adequate.

The main argument for the desirability of high raw diets derives from comparison with our evolutionary diet and the diets of our great ape relatives. All the great apes eat diets centred on raw fruit (chimps, bonobos, orangutans, lowland gorillas) or raw leaves (highland gorillas) and including a mixture of fruit (including large amounts of seeds), leaves, shoots, insects and often nuts. Use of cooked foods and large amounts of grains is unique to humans. It is further suggested that a return to a diet more like that of our ape relatives would bring great benefits to health as it is the diet to which we are evolutionarily adapted. This is a plausible argument and the nutrient content of such a diet matches modern nutritional knowledge in many ways: e.g. high folate, vitamin C, vitamin K, potassium and magnesium intakes along with low saturated fat and cholesterol. However, there are important limitations to using the plant content of great ape diets as a model for ideal human diets. Firstly, insects cannot be part of a vegan diet and are probably the key source of B12 in most primate diets. As all B12 comes from bacteria, the absence of insects is readily compensated for by using B12 produced by bacteria in commercial fermenters and used in fortified foods and supplements. Secondly, human exposure to sunlight at high latitudes and when spending most of the day indoors is greatly reduced compared with our evolutionary exposure. During the UK winter, vitamin D from foods fortified with the vegan form (ergocalciferol, D2) can help to compensate for limited light exposure. A trip to sunnier climes during the winter allows the vitamin D to be topped up more naturally. Infants are particularly vulnerable to vitamin D deficiency due to the high rate of bone building taking place and should always receive a vitamin D supplement in winter. Breast milk is not an adequate source: we are designed to live nearer the equator. Thirdly, the human gut is smaller overall than that of the other great apes and the human colon takes up just 20% of the digestive system compared with 50% in the other great apes. This results in a dramatically reduced capability to process fibre, indicating that humans are adapted to a lower fibre diet than the other great apes, who consume several hundred grams of fibre per day. Our palaeolithic

ancestors consumed around 100 g of fibre per day. Simply copying the other great apes is therefore not an option. There are three candidate explanations for this reduced capacity to process fibre: increased reliance on soft fruit, increased consumption of meat, and increased food processing. The former is unlikely to have been the primary factor as it represents a restriction of diet rather than an expansion. Increased meat consumption probably started with homo erectus about 2 million years ago, but may only have become a major factor about 20,000 years ago with an explosion in sophisticated hunting techniques. All the great apes show some use of food processing. Chimps often use stones to crack nuts and chew fibrous foods to remove the juice before discarding the fibre. Stone tool use by human ancestors became common about two million years ago, but most forms of food processing would leave little trace, so it is difficult to verify how big a role such processing played. However, it is plausible that food processing, including cooking, played a major part in the changes in the human digestive system compared with the other great apes. Humans may have evolved to rely on food processing. Food processing destroys some nutrients, but can also inactivate toxins and increase the availability of other nutrients. Conservative cooking such as steaming or boiling causes only modest loss of some nutrients, such as folate, while enhancing the bioavailability of others, such as carotenoids. Lycopene, which appears to have profound protective effects on health, is better absorbed from cooked than from raw tomatoes. Liquidising or juicing also increases carotenoid availability from carrots. Cooking increases the energy available from starchy foods such as potatoes and grains and inactivates certain food toxins, thereby increasing the range of foods available to us. Whether such foods belong in an optimal diet remains to be established. The longest-living population in the world, the Japanese Okinawans, make extensive use of cooked grains, sweet potatoes, vegetables and soy products and little use of raw fruit. However, there is no large group of long-term raw food vegans to provide a direct comparison. There is good direct evidence that large amounts of refined grains are associated with increased risk of heart disease and diabetes in Western populations. However, higher

consumption of whole grains is associated with reduced risk of heart disease and diabetes, so this evidence suggests that grain should be consumed in unrefined (whole) form rather than eliminated altogether, at least for most people. A few individuals have life-threatening adverse reactions to gluten (present in many grains but notably absent from rice). The established effects of gluten range from allergies and coeliac disease to varying degrees of digestive discomfort. In addition, some individuals appear to metabolise gluten poorly with high levels of opioid protein fragments appearing in their urine. This pattern, which also occurs with casein from animal milks, has been found in some studies to be more common in autistic and schizophrenic individuals and the symptoms of such individuals sometimes improve on elimination of gluten and milk. As a raw food diet is often a gluten free diet, it is possible that some of the people finding such diets particularly beneficial may be gluten intolerant in varying degrees. Raw food has particular environmental advantages in that it often comes from trees (e.g. avoiding soil loss from tilling) and requires little packaging and no cooking. These characteristics benefit the health of the planet and all who share it. On the other hand, raw food often requires long-distance transportation and commercial banana production is an environmental disaster with high pesticide use affecting plantation workers and local rivers. The trade-off is not clear cut. It is likely that local sourcing of cooked foods (e.g. Scottish oats) has the environmental edge over Jamaican bananas or airlifted strawberries, but seasonally available local fruits and nuts have the edge over both. One universally recognised effect of a high raw diet is weight loss, and many leading exponents of raw diets report being overweight on a conventional diet but achieving a desirable weight on switching to a raw vegan diet. This effect is no mystery as raw plant foods are generally low calorie density high fibre foods which are very filling â&#x20AC;&#x201C; ideal for weight loss â&#x20AC;&#x201C; and was confirmed by a six-month trial in South Africa. A common reason for abandoning raw food diets, however, is excessive weight loss. Including sufficient tropical fruits such as bananas and avocados, or nuts and seeds and cold pressed oils, is important for maintaining a healthy weight once any desired weight loss has been achieved. The Vegan l Autumn 2002

Raw Food Increasing the consumption of raw fruits, nuts and salad vegetables considerably beyond current UK average intakes can be expected to benefit individual health and to benefit the environment if locally produced. However, evidence to date does not justify a general recommendation of raw vegan diets in the sense of more than 80% of food being consumed raw, particularly for children who need a relatively high calorie density.

The Vegan Society recommends the consumption of a wide variety of plant foods, including raw fruit and salads and cooked foods including a wide range of vegetables and whole grains. It also strongly recommends the consumption of 3 micrograms per day of vitamin B12 from fortified foods or supplements for all vegans and the use of vitamin D supplements for infants during the winter.

Example 2000 kcal raw diet for one day Fruit: 100 g red peppers, 200 g tomatoes, 300 g oranges, 200 g apples, 500 g bananas, 100 g pears, 50 g peaches, 50 g raspberries, 200 g kiwi fruit, 100 g strawberries, 50 g mangos. Green leafy vegetables and broccoli: 200 g lettuce, 100 g kale, 100g spinach, 100g broccoli. High-fat foods: 200 g avocado, 30 g almonds, 20 g hazelnuts, 10 g flaxseed, 3 g Brazil nuts Other: 100 g carrots, 100 g peas. This provides 700 mg calcium, 700 mg magnesium, 9 mg zinc, 50 g protein, 100 mcg selenium, 3 g omega-3 fatty acids, 8,000 mg potassium, 1100 mcg folate, 2 mg vitamin B1, 2.4 mg B2, 6 mg B6, 1100 mg vitamin C, 30 mg vitamin E, 6000 mcg of vitamin A (from

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carotenoids) and about 1000 mcg vitamin K. It may be too high (80 g) in fibre for some people, particularly the very old or the very young, and it contains arguably too little sodium (270 mg). The iodine content may also be low, depending on the soil where the produce is grown. The balance of fatty acids is excellent. The diet contains no cholesterol or trans-fats and just 4% of calories as saturated fat while providing 5% omega-6, 1.5% omega-3 and 18% monounsaturated fat. Intakes of carotenoids, vitamin C, folate, vitamin K, vitamin E, magnesium, selenium and potassium are all much higher than in conventional diets and can be expected to promote health. Zinc and protein intakes are adequate. The calcium content has been adjusted for the low availability of calcium from some of the foods, particularly spinach, and is probably adequate. Vitamin B12 and vitamin D must be addressed separately.

VEGANS OF THE WORLD UNITE! The World Congress in Edinburgh attracted nearly 300 people from thirty countries and every continent on earth. Although the week-long event was not cheap and all attended at their own expense, the Vegan Society was very well represented by Chief Executive Rick Savage and five Council members, plus life members, local contacts and ordinary members and everyone pitched in to help keep the Society’s well stocked bookstall continuously staffed. Particularly assiduous in this respect was Julie Rosenfield, who valiantly signed dozens of copies of Vegan Stories [see review and picture on page 23]. But the prize for devotion well beyond the call of duty must surely go to Patricia Tricker, who seemed to spend all her waking hours either on reception or on the bookstall and then spent the whole of the following Sunday running a highly successful training day for local contacts in Scotland. The Society was also well represented among the official speakers. Chair George Rodger gave an entertaining and informative

news roundup and took part in a plenary session on the environment while former IVU President Maxwell Lee dealt with the history of the movement and how to answer difficult questions. Dietary consultant Sandra Hood gave talks about diabetes and about vegan children, while life member Arthur Ling kindly provided free copies of the Plamil booklet on vegan children. Another life member, Paul Appleby from Oxford, dealt with mortality statistics for vegetarians and other dietary groups. Vice Chair Stephen Walsh showed how vegans could improve their position relative to other groups by getting enough vitamin B12 and predicted an extra four years average lifespan if we all did this. To make sure we get maximum benefit from the extra years he also gave a talk on vegan nutrition for the elderly. The animal rights aspect was also prominent, with talks by a number of well known vegans. Francisco Martin of the Spanish Vegan Society gave a talk on animal rights in a hostile society and took part in a plenary session with Joyce D’Silva of Compassion in World Farming and Juliet Gellatley of Viva. The Hong Kong Vegan Society also presented a gruelling slide show and a workshop on animal issues in Asia. Closer to home, Nitin Mehta of the UK-based Young Indian Vegetarians gave an inspiring talk on multicultural campaigning in the 21st century and reiterated his call for the largely vegetarian population of India to give up milk [they don’t eat eggs anyway] and go vegan. Tina Fox of the UK Vegetarian Society made a very good job of organising the Congress on behalf of the International Vegetarian Union. Despite the name, the IVU insists that all catering is vegan, all recipes on its website must be vegan and most of its ruling Council are vegan. Vegan Society Council members Vanessa Clarke and Stephen Walsh were elected to the IVU Council and are now magazine editor and science coordinator respectively.

The IVU website has been George brilliantly Rodger in developed traditional by garb, all entirely Webmaster vegan of John Davis. course As well as 2,000 vegan recipes, it includes pages on news, history, philosophy and a special section www.ivu.org/congress/2002 with photos, a congress diary and synopses of many of the talks. There are also details of veggie groups and restaurants around the world, glossaries, translations, and much more. Nevertheless, there is no substitute for real life networking and there was plenty of this in Edinburgh. The next World Congress will be in Singapore in 2004, but IVU Coordinator for Latin America Marly Winckler is organising a South American vegan festival in Brazil in autumn 2003. Publicity for this should be ready soon. Meanwhile, anyone interested in this or any other aspect of promoting veganism worldwide is invited to get in touch with Vegan Society International Contact Vanessa Clarke [see page 31]. In addition to all the hard work and the networking [and the eating!] there were all sorts of entertainments and social gatherings, plus excursions to Loch Lomond and other places of interest. After the Congress about forty people from ten countries went on a tour of Scotland together. In other words, a good time was had by all – as always at these events – and everyone came away with new ideas, new knowledge and, above all, new friends from all over the world.

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VEGGIE PRIDE CELEBRATION IN PARIS Alex Bourke

On Saturday 18th May, vegans and vegetarians from all over Europe joined in the second Veggie Pride celebration in Paris. Vegan Society Council members Alex Bourke and Vanessa Clarke, together with Vegan Society local contact and Vegan Views editor Harry Mather, were there to demonstrate solidarity with their French counterparts. Like the first demo last year, the event was a public expression of pride in being veggie for the sake of the animals in a country where many people are openly hostile to the idea. Leaflets handed out to the public explained the goals of Veggie Pride: â&#x20AC;&#x153;To proclaim our existence. To express our pride. To denounce vegephobia. To defend our rights. To act on behalf of our fellow creatures whose rights have been taken away.â&#x20AC;? Five hundred people marched through the streets of Paris, then took over a square next to the Sorbonne for a vegan street festival. The happy, smiling participants included a number of people in animal costumes and, to the delight of the TV crews, a family of cave-vegans returning from the hunt with a giant carrot. Estiva Reus, one of the vegan prime movers behind the event, summed up her approach: "Thirty years ago I became vegetarian to avoid killing animals. For a long time I met no one else who thought like me. Only ten years ago did I meet a few activists.

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In the background the Pantheon in Paris, in the foreground Vegan Society member Francisco Martin, President of the Spanish Vegan Society

Last year we had 200 people. This year we have 500. That may still not seem like many. but I expect more and more until one day the slaughterhouses close." The event was organised by individuals working together through the net and no banners or speeches promoting any particular organisation were allowed: this was a celebration of individuals making a stand for their rights, not a promo stunt for any big organisation or celebrity.

Parisian English teacher Anne Renon, one of the many vegan co-ordinators, told us: "For me Veggie Pride was the chance to shout loud and hard that I'm vegan for the animals, without fear that anyone would mock or attack me, and to be with people who share my beliefs and meet new folks. See you all next year!" [For more information about Veggie Pride and the full Veggie Pride manifesto in English, see www.veggiepride.org/gb]

ASPIRING VEGANS: BRYAN ADAMS - ROCK STAR Exclusive interview with Council Member Karin Ridgers

1. What turned you towards veganism? Bryan: A series of events, but the main one was reading a book called "Fit for Life". That book seriously changed the way I looked at food and what it was doing to me. 2. When did you first aspire to be vegan? Bryan: 1989 3. What does a typical day’s food consist of? Bryan: Fruit in the morning, then usually a salad, maybe an avocado sandwich. I love Mexican food, so sometimes it's guacamole, salsa and a burrito - there are lots of things. I was really happy once soy milk became so good; it wasn't so popular ten years ago now it's everywhere. 4. Do you encourage others to go vegan or vegetarian? Bryan: I like the expression, "If you love animals - don't eat them." I use it on my father all the time, even if it falls on deaf ears. People always ask me questions like, “Where do you get your protein?” I answer that I don't look for it. I eat a balanced diet of fresh fruit and vegetables, grains, almonds and rice. I also love tofu and try to include it a few times a week. I'm currently into making my own almond milk, which is heaven with a little maple syrup.

5. What's your favourite food? Bryan: That's a hard question, because it depends so much on how it's prepared. For example, my favourite salad dressing is simply fresh lime and olive oil with a little salt and pepper. If someone served me a salad with vinegar on it, I probably wouldn't eat it because I don't eat vinegar. I love Japanese-style veggie dishes of tofu and mushrooms. But I suppose I have to admit that I love the Elvis of all vegetables - the potato. 6. How do you prepare for touring? Bryan: I'm doing shows all the time, so I usually try to keep in shape by riding my bicycle. That's about it really. 7. Who influences you? Bryan: People whose ideas are based on nature and the path of self healing. 8. Have you always wanted to perform? Bryan: Yes, but I never knew what that meant in the beginning - I just got myself a band and went out on the road. I wish I had been a vegan then. I hate to think of the food I chowed down on when we were traveling. The thing that strikes me is how much things have changed since I first started as a musician. Vegetarianism is still slightly alternative today, but nowhere near as frowned upon as it used to be. An avocado sandwich? You must be mad!!

9. What would you like to do if you were not doing what you are doing now? Bryan: I'd be in music somewhere, maybe a shop or something. I always liked the idea of running a factory; maybe I'd start a recycling plant. 10. Where would you like to see yourself in the future? Bryan: I'll probably do what I'm doing for a long time. I may end up as a photographer.

VEGAN WEEK 27 OCT – 3 NOV & WORLD VEGAN DAY 1ST NOV Things you can do to encourage meat eaters to eat more vegan food. www.worldveganday.org

Spread the word about World Vegan Day through internet news groups, message boards, local newspaper letters pages, notice boards, so everyone has plenty of time to promote an event. Celebrate near you. Ask a local restaurant to lay on a special vegan feast/menu. Get a local shop to ask manufacturers for help with special offers or free tastings on vegan foods. Share a recipe with your local radio station or newspaper (for chocolate cake, see www.vegansociety.com). List all the places to eat in your area that provide good vegan food. Ask those listed to donate recipes or special offer vouchers and offer the list and reviews to local media. Invite your non-vegan friends around for a party and wow them with delicious vegan food; show them how easy and enjoyable it is to be vegan.

Print off the PDF of our Next Step leaflet or order some to hand out. Involve local alternative and complementary therapists. Ask doctors’ surgeries, libraries, health centres, supermarkets and sports clubs to provide space for a WVD display. Promote the 5-a-day fruit and vegetables campaign – phone NHS Direct 0845 4647 to track down your local health promotion unit (part of your Primary Care Trust).

Look on our website or contact our Local Contacts Coordinator for more ideas; consider becoming a local contact, setting up a local group or attending one of our training days [see page 29]. Win a £5 Voucher for delicious Hemp Ice Cream The ten £5 vouchers are courtesy of Mother Hemp and The Hemp Shop T. 01273 818047. Just let us know what you have organised for UK Vegan week and World Vegan Day; the 10 most newsworthy and inspiring ideas for enticing people into including a bit more veganism in their lives will win a voucher. To enter, phone 01424 448828 or email tony@vegansociety.com.

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Welcome to the new Kids’ Page Bronwyn (life vegan ) is 6. Aisha her sister is 9 and has been vegan as long as Bronwyn and vegetarian since before she was born! Why are you Send us your vegan ?: photos....... Aisha: Mummy went vegetarian when she was thirteen after seeing an animal rights stall and discovering factory farming. Bronwyn: We went vegan when I was born, because mummy thought there was a lower chance of developing asthma, eczema and hayfever. What do you like about being vegan? Bronwyn: I like being vegan because it’s stopping them killing more animals. It means I am definitely not eating one of the animals I saw in a field Aisha: I like being vegan because you can take care of yourself much better by being vegan because it is the healthiest diet there is. Is it hard at school being a vegan? Aisha: There are a few vegetarians at my school, but I am the only vegan. In the infant school, I sometimes felt left out when the other children were getting treats, but mummy came in and organised the cookery classes, and suddenly everyone was having second, third and fourth pieces of the treats mummy taught! Christmases and Easters are wonderful too, since one of the school helpers asked about veganism at the local healthfood store. Now, everyone else gets one little Easter egg, and I get a huge bar of Maya Gold! We hear you are both Vegilantes - how do you try to spread the word? Aisha: At weekends we also do things for animals. We are members of our local animal rights group, and sometimes help out with stalls. Everyone says they always take more donations when we are there. Bronwyn whizzes around on her roller-blades looking really cute, and getting people’s attention when she falls over. She’s sweet. We recently did a sponsored thirteen mile walk and raised over £700. People don’t expect children of our ages to be able to walk that far – but we did the same sponsored walk just over two years ago, when I was six and Bronwyn was three. We tell everyone it is because we are strapping vegans!! We also attend lots of demos. We went to the End Factory Farming Before It Ends Us campaign in Oxford last year. I was asked to write and read out a poem, and Bronwyn was interviewed about why she was vegan. Bronwyn: When there are parties at school, there are always things there for me to eat that are vegan, like grapes, hula hoops, carrots… I always get asked to bring cherry tomatoes, but I don’t eat them. Aisha: Mummy just bought the soya milk machine sold by the Vegan Society, and we made sausages and burgers with the okara from the machine – this is ground-up soya beans after the milk has been made. Here’s how: Mix the okara and finely chopped mixed veg (onions, peppers, herbs) with pasta sauce and yeast extract to give it flavour. Use oats and potato flour to bind it together.

Aisha’s Poem In February, we camped in the hail and snow to attend a march in Stratford-upon-Avon. That was really fun. It was so windy, part of our tent blew away in the night, but we didn’t wake up. We try to help lots of campaigns – being vegan and caring about animals is the next most important thing in our lives after being a family. We would love to hear from you: Why are you vegan? What do you like about being vegan? How do you persuade your friends to become vegan? Please send your stories, poems, pictures & photos to: Bronwyn & Aisha’s Vegilantics c/o The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards on Sea, East Sussex, TN37 7AA or Email media@vegansociety.com with “Vegilantics” in the subject line. Here is a wordsearch containing 15 of our favourite foods. Words go up, down, backwards, forwards, and diagonally.

Good luck.

I want to cuddle my mummy But she is behind bars Why? A man pulls out my teeth And cuts off my tail It hurts Mummy promises It won’t always be this way It is filthy and dark; She tells stories of nicer days Mummy, why are we in prison? What have we done? Why? One morning men come And take us away Why? Mummy calls “Don’t worry, I’ve heard life is better outside Bye-bye “ I’m inside a lorry now Still covered in sores But I see now I’m lucky At least I can walk There really is fresh air, Mummy was right Mummy, bye-bye I am kicked from the lorry And my feet are tied They hang me upside down I scream and I cry All I smell is blood and fear I don’t want to die Please stop our suffering We’re nice pigs, we are! Thank you

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Putting the Graeme Reekie

nut

We all know how good nuts are as crunchy, bite-sized kernels of protein, calcium, iron and vitamins. All too often, though, they feature in recipes more for their nutritional value than their understated range of tastes – from the subtle sweetness of chestnuts and hazelnuts to the creamy luxury of almonds and cashews. Besides featuring nuts, these meals are linked by being tremendously tasty, and as usual I hope you will love to cook them for yourself, for guests, and for goodness’ sake.

Apricot and Almond Spiced Rice

Sweet and Tasty Courgettes

Serves two

Despite the long list of ingredients, this is a simple and satisfying store cupboard standby, handy for when you run out of fresh ingredients. The tangy fruit and warm spices, the almonds peeping out from the steaming rice like jewels – comfort food and luxury in one.

This dish has been a blessing ever since it was invented to take care of a glut of courgettes from the back garden. It takes no time to make, so if you want to have it with the spiced rice, just get started when you put the rice on to simmer.

1 onion, chopped 4 cardamoms 2 small dried chillies a few strands of saffron (optional to taste) 2 bay leaves 3 cloves 5 black peppercorns teaspoon cumin seeds teaspoon coriander seeds 1 inch cinnamon stick handful of whole blanched almonds, half of them roughly chopped 200g long grain rice 500ml boiling water or stock 1 dessertspoon raisins 1 dessertspoon chopped dried apricots (preferably unsulphured) 1 2

1 2

Cook the onion slowly in a little oil until soft. Add the spices and almonds and cook for a minute. Turn the heat up and add the rice, stir a couple of times to mix, then add the water or stock and stir again. Cover and simmer for 10 minutes, stirring once or twice to avoid sticking. Add the raisins and apricots and stir. Cover and simmer for a further 10 minutes or until the rice is cooked and all the liquid absorbed – this dish should be dry, not stodgy. Remove cinnamon stick and bay leaves and serve with Sweet and Tasty Courgettes.

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1 courgette, washed, topped and tailed and cut into chunky slices 25g hard vegan margarine 2 cloves garlic, skinned but whole 1 teaspoon fresh or teaspoon dried tarragon 1 teaspoon fresh or teaspoon dried thyme one teaspoon golden syrup or brown sugar 1 2

1 2

Preheat oven to 190 C/gas mark 5. Cook the courgette, garlic and herbs in the margarine for a few minutes until the courgette starts to soften and colour. Add the syrup or sugar and stir. Transfer to an ovenproof dish and place in oven for 20 minutes until sweet and juicy.

back into nutrition Stuffed Chillies in Walnut Sauce

Potato Kievs

Serves two

Serves Two

This is as nice as it sounds and makes a special occasion of any meal. I’ve adapted it from Laura Esquivel’s excellent novel ‘Like Water for (Hot) Chocolate’ (Black Swan 1993). I’m afraid I can’t guarantee the same passionate effect as the original, but as your belly warms with the heat of the chillies and the strangely delicate flavours zip around your tongue you’ll have magic of a kind.

A simple, garlicky combination of roasted and mashed potato. 2 medium potatoes 30g vegan margarine 50g ground almonds 2 cloves garlic, crushed handful of chopped parsley, to taste o

6 large chilli peppers Filling: 1 small onion, finely chopped 1 tomato, chopped teaspoon cumin seeds 25g cashew nuts, chopped 1 teaspoon mixed peel 1 dessertspoon raisins 1 2

Sauce: 50g walnuts, roughly ground 100ml soya cream 25ml soya milk 25g vegan cheese, grated (Cheezly is good) o

In a preheated oven (190 C/ Gas 5) bake the chilli peppers for about 10 minutes until softening. Remove from the oven, make a slit in each from top to bottom and allow to cool. Fry the onion until soft, remove from heat and

add the tomato, cumin, cashews, mixed peel and raisins. Mix well. With a knife or teaspoon, scrape the seeds from inside the chilli peppers. Carefully stuff them with the filling. Place in an ovenproof dish. Make the sauce by heating all the ingredients together, stirring until the cheese melts. Pour this over the chilli peppers and bake for 10 minutes. Serve with salads, rice, potato wedges or Potato Kievs.

Preheat the oven to 200 C/gas 6. Peel the potatoes and slice in half lengthways. Scoop out a hollow in the middle with a teaspoon (this is easier than you think), leaving a rim about the thickness of two one-pound coins. Deep-fry the potato shells until golden, then drain and pat dry. Boil the scooped-out insides for 10 minutes until soft, then drain and mash. Fry the garlic in the margarine without letting it brown. Add the garlic, margarine, almonds and parsley to the mashed potato. Fill the potato shells with this mixture, place on a baking tray and bake for 20 minutes.

Almond Thins To be perfectly honest, I’ve no idea how many biscuits this recipe yields as I’ve always eaten the first batch by the time the second tray comes out of the oven. Best on the day they are made. 60g plain flour 30g icing sugar 40g hard vegan margarine 30g ground almonds 3 or 4 drops almond essence soya milk o

Preheat the oven to 190 C/gas 5. Mix the flour and sugar, then rub in the margarine until the mixture resembles breadcrumbs. Add the almonds and almond essence. Stir well, adding a few drops of soya milk to bind. Roll out thinly, cut into circles, place on a greased baking tray and bake for no more than 7 minutes – they should not be browning at the edges.

The Vegan l Autumn 2002

Suffering seas The rise and rise of Fish Farming

Philip Lymbery

The leaping salmon has long been a symbol of freedom and one of nature’s great wonders, but with the advent of fish farming the ‘king of fish’ has lost its crown. Instead of the ocean wanderer returning to its home river to spawn, it has been relegated to just one more factory-farmed commodity.

ish farming is now the world’s fastest growing sector of animal production, and salmon and trout form the mainstay of Britain and Europe’s ‘aquaculture’ industry, with further species such as cod, halibut and turbot being added to the list as wild populations crash due to overfishing.

pyrethroids, or receive chemical treatments in their feed. Other methods include bathing fish in the irritant hydrogen peroxide or using another fish, the wrasse, as a “cleaner” to literally eat the lice off the backs of the caged salmon.

Trout Caged, Crowded and Cramped Fish farms can be as intensive as anything found on terra firma. Up to 50,000 salmon are crowded in a single sea cage where they often swim in constant circles like caged zoo animals. Often suffering blinding cataracts, fin and tail injuries, body deformities, alarmingly high mortality, and infested with parasites, salmon are now raised intensively on the ‘forgotten’ factory farms under the sea. Off the Scottish west coast, for instance, salmon are reared at stocking densities equivalent to each three-quarter metre long (2.5 ft) salmon being allocated a bathtub of water. Crowding and confinement cause the fish to suffer stress, leading to greater susceptibility to disease. Wave after wave of serious disease outbreaks have caused the deaths of millions of farmed salmon, with official figures showing overall death rates of 10-30%. Such high mortality would sound alarm bells in other types of animal farming.

Infested with Parasites Intensive farming of salmon has led to serious infestation with parasitic sea lice, which can cause great suffering and death in affected fish. These small crustaceans feed on the host salmon and damage can be so severe around the head that the living fish’s skull is exposed – a condition known as the “death crown”. Current treatments centre on the use of strong nerve toxins: the fish are crammed together and bathed in organophosphates or synthetic

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The situation for farmed trout can be even worse. They are often packed into tanks or ponds 2-4 times more tightly than salmon and slaughtered in a way officially condemned for its cruelty. They can be stocked at 30-60 kg of fish per cubic metre of water, equivalent to 13 to 27 trout, each a foot (30 cm) long, to one bathtub of water. Such high stocking densities lead to high levels of fin and tail injuries.

Colorants in the Feed Wild salmon and trout naturally eat crustaceans and algae, giving their flesh a healthy pink colour. To achieve this complexion in farmed fish, colorants are added as the flesh would otherwise appear an unappetising grey colour. The synthetic pigments, canthaxanthin and astaxanthin are used.

Cod, Halibut and Turbot Sea fish – the last main target for man’s residual hunter-gatherer instinct – are now being factory farmed. Cod farming is causing a wave of interest, not least because of the decline in the wild cod population. Cod are likely to be reared even more intensively than salmon. Cages or tanks will confine these ocean-going fish while artificial lighting may be used to manipulate the breeding cycle. In the year 2001, more than 15 tonnes of farmed cod were produced in Scotland. One of the largest species of flatfish, the Atlantic halibut, is also firmly in the

farmers’ frame. These enormous fish can grow to weights of 250 kg or more in the wild, but farmed halibut are slaughtered after 3 years at 2-3 kg. In the year 2000, 4.5 tonnes of halibut were reared in Scotland. Turbot is another farmed flatfish species and is already turning up on the shelves of several major supermarkets. In France, 900 tons of turbot were produced in 1999, with small-scale production also taking place in Scotland and Ireland.

Dying Seals & Declining Salmon It is often claimed that fish farming takes the pressure off wild fish by providing an alternative, but in fact the reverse is true. Farmed fish are fed on wild fish in the form of fish meal: more than 3 tonnes of wild-caught fish are needed to produce 1 tonne of farmed salmon. For the newly farmed marine species such as halibut and cod, the ratio is over 5 times the weight of wild fish to produce an equivalent amount of farmed fish. Whilst the fish farming industry continues to grow rapidly worldwide, stocks of wildcaught fish such as anchovies, sardines, sand eels and capelin remain finite, with some already classified as fully exploited, overexploited or depleted. Salmon farming has been blamed for declines in wild salmon populations and escapes from fish farms have become a fact of life with hundreds of thousands of salmon escaping annually from Scottish farms alone. Competition from these escapees, together with the transmission of diseases and parasites to wild fish, have been linked to population crashes of wild salmon in areas with large numbers of fish farms. The situation is now so bad that escaped farmed salmon outnumber catches of wild salmon by a staggering seven to one. Few consumers realise that the true cost of cheap salmon includes the deaths of an estimated 3,500 seals every year around Scottish fish farms alone in a bid to ‘control’ predators.

Not surprisingly, huge numbers of fish in one place form an irresistible attraction to wildlife such as fish-eating birds, seals, mink and otters, and some farmers see the killing of wild animals as a legitimate part of predator control: animals are chased by boats in an attempt to drive them away and those that fail to get the message may be shot.

Environmental Impact Keeping large numbers of fish concentrated in a small area has led to the pollution of the surrounding environment. Fish wastes, excess feed and farm chemicals all contribute. Solid wastes settle to form sediment beneath the salmon cage and in the surrounding area, killing underlying marine life. Decaying sediment also causes deoxygenation of the water column and the release of damaging compounds such as phosphates, hydrogen sulphide and methane into the water. The area may become more susceptible to deadly toxic algal blooms. For every tonne of salmon produced, an estimated 100 kg of nitrogenous compounds such as ammonia are released. Scotland’s fish farm industry is estimated to have produced 7,500

tonnes of nitrogen in the year 2000, comparable with the annual sewage output of 3.2 million people.

Starvation and Slaughter About 35 million salmon and as many trout are slaughtered annually in the UK - more than all the pigs, sheep, cattle and turkeys put together – and they are often killed in ways which cause such intolerable suffering that the perpetrators would be prosecuted for slaughtering other farm animals in a similar way. Farmed fish are normally starved for about 7-10 days before slaughter. Killing methods for trout include suffocation in air or on ice. The cooling effect of the ice prolongs the time it takes for the suffocating fish to become unconscious and they may still be conscious up to 15 minutes after being taken from the water. Salmon farmers are increasingly using percussive stunning techniques, whereby a single blow to the head kills the fish. However, a particularly cruel slaughter method still used for some salmon and trout is the use of carbon dioxide stunning. The fish are placed in a bath of carbon dioxide saturated water, which causes them to thrash

around. They stop moving after 30 seconds, but do not lose consciousness for 4-9 minutes, so when their gills are cut with a knife as part of the slaughter process they may be immobile but still conscious as they bleed to death.

Troubled Waters Intensive fish farming has resulted in cheap salmon and trout being readily available at the supermarket checkout. However, the true cost includes the suffering of the fish themselves, declines in wild fish populations, dead seals, and the damage inflicted on the environment. As these issues rise to the surface, the battle for common sense and compassion beneath the water has begun. Philip Lymbery is an international animal welfare consultant based in the UK. Before going freelance, Philip was campaigns director for leading European farm animal welfare organisation Compassion In World Farming (CIWF), where he worked for a decade (1990-2000). He is author of the CIWF Trust report, “In Too Deep – The Welfare of Intensively Farmed Fish” (2002)

VEGAN SOCIETY TELLS WORLD HEALTH ORGANISATION EXPERTS: “THERE’S NO NEED TO EAT FISH!” The World Health Organisation (WHO) and the Food and Agriculture Organisation (FAO) recently released for consultation a major draft report on "Diet, nutrition and the prevention of chronic diseases", which generally recommended the adoption of a more plant-based diet. While there was much to praise in the draft report, it contained one unsubstantiated recommendation - for increased consumption of fish - which was inconsistent with the promotion of a plant-based diet. Vegan Society Vice Chair Stephen Walsh prepared a challenge to the scientific basis for this recommendation, in consultation with members of the International Vegetarian Union science group, and a response was submitted jointly by the two organisations. The response exposed the weakness of evidence suggesting any benefit from fish consumption for people meeting other recommendations in the report such as reducing saturated fat intake and highlighted the far stronger evidence of

benefit from vegetable fats rich in monounsaturated fatty acids [e.g. olive or rapeseed oil] and omega-3 polyunsaturated fatty acids [e.g. flax seed or rapeseed oil]. The joint submission also stressed the adverse environmental impact of any attempt to increase fish consumption and pointed to evidence that even in populations at high risk of heart disease due to saturated fat consumption any potential benefit from fish consumption may be outweighed by the harmful effects of methyl mercury contamination of fish. Both common sense and hard science lead to the overwhelming conclusion that there is no role for fish eating in an ideal diet to promote the health and well being of humans, animals and the environment. [The full text of our submission to the World Health Organisation can be found on the Vegan Society website or ordered from the Society on receipt of 4 x 1st class stamps to cover printing and postage.]

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Reviews "Vegan Stories" - True life tales from around the world

"What story would you like? We've got travel stories, restaurant stories, stories from around the world - those vegans get everywhere" - Benjamin Zephaniah, vegan poet and contributor. Edited by former Vegan Society Council member Julie Rosenfield and launched at the World Veg Congress in Edinburgh last month, this book is a joyful celebration of a lifestyle embraced by people of all ages and in all walks of life, with more than 80 stories featuring vegans of all ages from 2-yearold children to a 92-yearold lecturer and sometime hot air balloonist. There are stories and poems from five continents on topics covering

health and fitness, travel, dining out, animals, raw food, biographies, love and much much more, with cartoons, photos and drawings to illustrate them. "Storytelling is part of every culture", says Julie, "This volume gives a voice to vegans everywhere. I hope that people will share my delight in reading these wonderful stories of compassion, courage, humour and determination by exceptional individuals whose stories will inspire, amuse and entertain vegans and non-vegans alike." "Read them and find out why the butcher's son went vegan; why Lucky the chick did not live up to his name;

what the vegan hospital patient was given for dinner and how two very special ladies fought cancer and won major fitness championships by going vegan", says Benjamin Zephaniah. These are real people who grab your attention on every page. Vegan Stories can be whatever you want it to be: an introduction to veganism, a source of laughter and inspiration or just a straightforward story book. But within these pages is the power to change people's lives and convince the meateating world of exactly how and why we choose to give up all animal products and embrace a cruelty-free lifestyle. "Vegan Stories", ISBN 0-907-33724-4, is available from the Vegan Society price 7.99 plus ÂŁ2.50 p&p. Orders can be placed by phone, by post or through the secure server at www.vegansociety.com

Proud editor Julie Rosenfield signing copies in Edinburgh

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the

Vegan diet for

Reed Mangels, PhD, RD and Sandra Hood, BSc (Hons), SRD

It takes time and thought to feed infants and children, and all parents, should think carefully about what their children eat. The years from birth to adolescence are when eating habits are set, when growth rates are high, and to a large extent when the size of stores of essential nutrients such as calcium are determined. This article will examine the health benefits of vegan diets for children, address potential concerns, present information on key nutrients and provide guidelines for feeding vegan infants and children.

he number of vegans in the UK today is estimated at 0.5%(1) but we do not know how many of these are children. In the US, a poll commissioned by the Vegetarian Resource Group in the year 2000 found that about 0.5% of 6 to 17year-olds were vegan and did not eat meat, fish, poultry, dairy products or eggs (2).

Health Benefits of Vegan Diets Several studies have examined the nutrient intakes of vegan children. One study of British school-age children found that they had higher intakes of fibre and that intakes of all vitamins and minerals studied (with the exception of calcium) were comparable with those of meateating children(3). Vegan pre-schoolers in the US were found to have generous intakes of protein, vitamins, and minerals and their diets exceeded recommended intakes for all nutrients studied with the exception of calcium (4). The study showing lower calcium intakes by vegan pre-schoolers was conducted before calcium-fortified products were readily available, so calcium intakes of vegan children may be higher now. Calcium is important for bone development. Around 45% of adult bone mass is accrued before 8 years of age, another 45% is added between 8 and16 years of age and a further 10% accumulates in the next decade. Given the importance of calcium intake during childhood, all parents should ensure that their children’s diets contain calcium-rich foods and meet current recommendations for calcium for their age group. Regrettably, there have been few recent studies looking at the long-term effects of a vegan diet*, especially as it is believed that the foundations for many chronic diseases of adulthood have their beginnings in childhood. For instance, processes initiating atherosclerosis and high blood pressure are thought to start very early in life, and blood pressure and cholesterol levels have been shown to track from early childhood and to be

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related to childhood nutrient intakes(5,6). Body mass also tracks from early childhood, with obese children being at an increased risk of obesity in adulthood(7) When we look at potential long-term health benefits of vegan diets, we find that vegan children have higher intakes of fruits and vegetables, foods that are important for health. Vegan children have been shown to have lower intakes of fat, saturated fat, and cholesterol than non-vegetarian children(9,10). This may be important in reducing the risk of developing chronic diseases such as heart disease and obesity. Finally, vegan diets may introduce children to a greater variety of whole plant foods, thus establishing healthful lifelong eating habits.

Vegan Infants Up to the age of four to six months, the diets of many infants of vegan and of non-vegan parents are identical. The perfect food for the young infant is breast milk and supplementary foods should not be introduced until after four to six months of age. Breast-fed infants of well nourished vegan women tend to grow and develop normally(11). The infant receives many benefits from breast feeding, including some immune system enhancement, protection against infection, and reduced risk of allergies(12). Moreover, as human breast milk is the natural food for baby humans it also probably contains substances needed by growing infants which are not even known to be essential and are not included in infant formulas. Meanwhile, nursing mothers derive benefits such as reduced risk of premenopausal breast cancer, release of stress-relieving hormones and, for some, sheer convenience(12). For all these reasons, we strongly encourage breast feeding. Vitamin B12 and vitamin D are key nutrients for a young infant being exclusively breast fed by a vegan woman. Mothers whose diets contain little or no

vitamin B12 will produce milk with very low levels of vitamin B12(13). As this vitamin is important for the developing nervous system, it is crucial for the infant to have a reliable source of vitamin B12. Some vegan women opt to use a vitamin B12 supplement while others rely on fortified foods such as some breakfast cereals, fortified yeast extracts, non-dairy milks and some soya products in order to meet both their own and their baby’s need for vitamin B12. If the mother’s diet does not contain a reliable daily source of vitamin B12, the child itself should receive a daily source of vitamin B12. The vitamin D content of breast milk varies with the mother’s diet and her sun exposure, although vitamin D levels in breast milk are usually quite low. All children below three years of age have a high requirement for vitamin D to enable calcium deposition in bone. The Department of Health therefore recommends that vitamin drops containing vitamins A, C and D be used for all children from 6 months to 5 years of age, whether vegan, vegetarian or omnivore. Welfare vitamin drops which are available at low cost, or free to certain families, contain no animal products and are suitable for vegans. Readers may also have heard of docosahexaenoic acid or DHA, a fatty acid which appears to be important for eye and brain development and is found primarily in animal foods. However, vegans can make DHA from another fatty acid called alpha-linolenic acid, which will be contained in the breast milk if the mother’s diet includes good sources such as flaxseed oil, ground flaxseed and rapeseed oil. Reducing the use of other oils such as corn oil, sunflower oil, and safflower oil and limiting foods containing hydrogenated fats will also help the breast fed infant to make more DHA. These oils contain linoleic acid and hydrogenated fats contain trans-fatty acids which interfere with DHA production.

Infants and Children If breast feeding is not possible or is contraindicated, there is just one formula feed suitable for vegan infants: Vegan Society trade mark holder Farley’s Soya Formula by Heinz. On no account should soya milk, nut milk, rice milk, oat milk, pea milk or other home-prepared “formulas” be used as these do not contain the appropriate ratio of nutrients and can lead to potentially lifethreatening conditions.

Introduction of Solid Foods Solid foods should not be introduced before 4 months of age. Try to introduce one new food at a time, waiting 2 to 3 days before trying another. It is then easier to identify which food is responsible if any untoward reaction occurs. First weaning foods may include rice based dishes, pureed and sieved fruits such as banana, pear and apple, and vegetables such as carrot, potato and spinach. At 6 months of age, wheat and oat based cereals can be introduced. Foods containing generous amounts of protein such as mashed cooked pulses, mashed tofu and soya yogurt are generally introduced at around 7 to 8 months of age. Children should progress from mashed or pureed foods to pieces of soft food. Smooth nut and seed butters spread on bread or crackers can be introduced after the first birthday. In an atopic family, where there is a history of allergies, peanuts and nuts should be avoided until the child is at least 3 years of age (14) to allow the gut to mature and the immune system to develop fully. As solid foods become a larger part of the diet, consideration should be given to foods which provide concentrated sources of calories and nutrients. These include mashed firm tofu, bean spreads, mashed avocado and cooked dried fruits. Frequent meals and snacks help to ensure adequate energy intakes. The fat intake of healthy infants should not be restricted, and sources such as vegetable oils or soft vegan margarine should be included in the older infant's diet. To minimize the risk of choking, foods such as whole nuts, crunchy nut butters, vegan hot dogs, large chunks of hard raw fruits and vegetables, whole grapes, hard sweets, and popcorn should not be fed to infants and children younger than 3. However, chopping the nuts, slicing the hot dogs and halving the grapes can reduce the risk and allow such foods to be eaten by toddlers age 1-3 years. Corn syrup and honey (the latter is not vegan

anyway) should not be given to infants younger than one year because of the risk of botulism, a very serious form of food poisoning. A note on nuts. In families where there is a history of allergy, eczema or asthma, it is recommended that peanuts and peanut products be delayed until the child is at least 3 years old. Other children may have peanuts and tree nuts of a suitable texture, such as smooth nut butter, from the age of 6 months or when weaned, but not before 4 months. The American Academy of Pediatrics, however, does not recommend any sort of nut butters for children under 3 years. In the UK, it is recommended that peanuts be avoided by pregnant or breastfeeding women if there is a history of allergies. It is suggested that women who are atopic, or where the father or any sibling has atopic disease, may wish to avoid peanuts in their diet to reduce the risk of their children developing peanut allergy, but this is simply precautionary as there has been no conclusive evidence. Many parents choose to use commercially prepared baby foods and there are some products suitable for vegan infants, though careful label reading is recommended. As there is only a limited selection of commercial products for the older vegan infant, many parents opt to prepare their own baby foods. Foods should be well washed, cooked thoroughly and blended or mashed to an appropriate consistency. Home prepared foods can be kept in the refrigerator for up to 2 days or frozen in small quantities for later use. By 6 months of age, iron stores in omnivorous, vegetarian and vegan infants will become depleted and it is important that iron-rich foods are included in the diet. Iron-fortified infant cereals are a good way to supply iron to vegan infants Other good sources include whole grains, pulses, green leafy vegetables and dried fruits. To enhance iron absorption, add a source of vitamin C such as green leafy vegetables, citrus fruits, blackcurrants or orange juice to the meal. For the non-vegan child, cow's milk is typically introduced around age 1 year. Commercial fortified non-dairy milks can be added to the diet of vegan toddlers around the same age provided that the child is growing normally, has an appropriate weight and height for age, and is eating a variety of foods including soya products, pulses, grains, fruits and

vegetables. For children with slower growth who have been weaned from breast milk, ensure that the diet is energy dense by adding some healthful oils such as olive or rapeseed oil or choosing Plamil’s fortified non-dairy milk or Farley’s Soy Formula; both are Vegan Society trade mark holders and these product are suitable as a primary beverage as they are higher in calories than other fortified non-dairy milks. Choosing unflavoured varieties of non-dairy milk rather than flavours such as vanilla, cocoa, or carob can help to avoid the development of a preference for very sweet beverages by the young child.

Vegan Toddlers & Preschoolers Toddlers and preschoolers, whether vegan or not, tend to eat less than most parents think they should. This is generally due to a developing sense of independence and a slowing in growth. While nutrient needs are also relatively lower than during infancy, an adequate diet remains important to promote growth and development. These early years are also important for developing healthy eating patterns that can establish a foundation for a healthful adult diet. One important consideration for young vegan children is the ability to get enough calories. Young children have small stomachs and too much high fibre food may make them feel full before they get all the calories they need. Foods such as avocados, nut and seed butters, dried fruits, and soya products provide a concentrated source of calories. If necessary, the fibre content of the diet can be reduced by giving some refined grain products, fruit juices and peeled fruits and vegetables. Eating more frequent meals, including nutritious snacks, can also help to ensure adequate energy intakes.

Growth of Vegan Children If a child’s diet contains enough calories, normal growth and development can be expected and studies of vegan children have shown that their caloric intake is close to recommended levels and similar to intakes of non-vegan children of the same age(16,17). Vegan children in the UK and the US have been found to be slightly shorter and lighter in weight than average but appeared to be growing at a normal rate(15,16). Children need a lot of energy in relation to their size and although healthy eating should be

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the

Vegan diet for Infants and Children encouraged it is important that the diet be energy dense. Including foods such as vegetable oils, avocados, seeds, nut butters and pulses can provide both calories and nutrients. Dried fruits are also a concentrated source of energy and are an attractive food for many children. Children from an early age should be encouraged to brush teeth after eating dried fruits and other sweet foods to prevent tooth decay.

Key Nutrients for Vegan Children Protein needs can be easily met if children eat a variety of plant foods and have an adequate intake of calories. It is unnecessary to plan and complement amino acids precisely within each meal so long as children eat a variety of foods each day. Sources of protein for vegan children include pulses (peas, beans, lentils, soya), grains (wheat, oats, rice, barley, buckwheat, millet, pasta, bread), nuts, meat substitutes and nut butters. Calcium is an important nutrient for growing bones and teeth. Good sources include fortified non-dairy milks and juices, calcium-set tofu, baked beans and dark green leafy vegetables low in oxalic acid such as spring greens and kale. Calcium supplementation may be indicated in cases of inadequate dietary intake. Children regularly exposed to sunlight under appropriate conditions (two to three times per week for about 20-30 minutes on hands and face) appear to have no dietary requirement for vitamin D. Those children who have limited exposure to sunlight or who are dark skinned and have no dietary source of vitamin D require supplements. Only a few foods naturally contain vitamin D (D3, cholecalciferol) and all of these are animal products. Vitamin D3 is usually obtained from lanolin, which is derived from sheepâ&#x20AC;&#x2122;s wool and therefore not acceptable to vegans. Foods fortified with a vegan source of vitamin D (D2, ergocalciferol) include margarine, some non-dairy milks and fortified breakfast cereals. Iron deficiency anaemia is the most common childhood nutritional problem and is no more likely to occur in vegan than in non-vegan children(8). Good sources of iron include whole or enriched grains and grain products, iron-fortified cereals, legumes, green leafy vegetables and dried fruits. Diets of vegan and non-vegan children often contain similar amounts of zinc, though zinc from plant foods is less well 26

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absorbed as they contain phytate, which interferes with zinc absorption. Emphasising foods that are good sources of zinc and protein such as pulses and nuts can increase the amount of zinc in the diet and promote absorption. Use of yeast-leavened bread and fermented soya products such as tempeh and miso can also improve zinc absorption(8). Zinc supplements may be needed for young vegan children whose diet is based on high-phytate cereals and legumes(19). Vegan Society trademark holder Seven Seas produce vegan vitamin and mineral supplements suitable for children. Vegan children should use foods fortified with vitamin B12 or take vitamin B12 supplements. A variety of foods fortified with vitamin B12 are available, including some brands of vegan milk, meat substitutes, yeast extract and some breakfast cereals. Vegan Society trade mark holders Quest and Vega Nutritionals produce vegan vitamin B12 supplements.

The Transition to a Vegan Diet Although today more and more children are vegan from birth, many older children also become vegan. There are many ways to make the transition from a non-vegan to a vegan diet. Some families gradually eliminate dairy products and eggs while others make a more abrupt transition. Regardless of which approach you choose, be sure to explain what is going on and why in a way that the child can understand. Offer foods that look familiar at first. Peanut butter sandwiches seem to be universally popular and many children like pasta or baked beans. Gradually introduce new foods. Watch your child's weight closely. Weight loss is likely at first, but if it continues or the child seems to be growing less rapidly, add more concentrated calories and reduce the amount of fibre in the diet.

What Foods are Popular with Vegan Children? Many vegan children like: Bagels with nut butter or hummous Bean burritos or tacos Fresh or dried fruit Mashed potatoes Oven-cooked chips Pancakes and waffles Pasta with tomato sauce Peanut butter and yeast extract sandwiches Pizza without cheese, topped with vegetables & pulses, tofu, or fake meat Raw vegetables with dips Shakes made with soya milk and fruit Spaghetti with tomato sauce Tofu/vegan hotdogs Vegan burgers

Vegan diets planned in line with current dietary recommendations can meet the nutritional needs of infants and children, give children a better start in life and help to establish lifelong healthy eating patterns. * Since 1976 Plamil Foods has produced case histories on over 100 children and this is a glowing testimony to veganism. The latest case histories are available from the Vegan Society at the cost of ÂŁ2.00 plus p&p

References: 1. Gallup: The Realeat Survey 1997 Changing attitudes to meat consumption Haldane Foods 1997 2. How many teens are vegetarian? Vegetarian Journal 2000; XX (1):10. 3. Sanders TAB, Manning J. The growth and development of vegan children. J Hum Nutr Diet. 1992;5:11-21. 4. Fulton JR, Hutton CL, Stitt KR. Preschool vegetarian children. J Am Diet Assoc. 1980;76:360-365. 5. McGill HC, McMahan CA, Herderick EE, Malcom GT, Tracy RE, Strong JP. Origin of atherosclerosis in childhood and adolescence. Am J Clin Nutr. 2000;72(suppl):1307S-1315S. 6. Falkner B, Sherif K, Michel S, Kushner H. Dietary nutrients and blood pressure in urban minority adolescents at risk for hypertension. Arch Pediatr Adolesc Med. 2000;154:918-922. 7. Guo SS, Chumlea WC. Tracking of body mass index in children in relation to overweight in adulthood. Am J Clin Nutr. 1999;70(suppl):145S148S. 8. Messina V, Mangels AR. Considerations in planning vegan diets: Children. J Am Diet Assoc. 2001;101:661-669. 9. Dwyer JT, Dietz WH,Jr, Andrews EM, Suskind RM. Nutritional status of vegetarian children. Am J Clin Nutr. 1982;35:204-216. 10. vanStaveren WA, Dhuyvetter JHM, Bons A, Zeelen M, Hautvast JGAJ. Food consumption and height/weight status of Dutch preschool children on alternative diets. J Am Diet Assoc. 1985;85:1579-1584. 11. The American Dietetic Association. Position on vegetarian diets. J Am Diet Assoc. 1997; 97:13171321. 12. American Dietetic Association. Promotion of breastfeeding. J Am Diet Assoc. 1997;97:662-666. 13. Specker BL, Black A, Allen L, Morrow F. Vitamin B12: Low milk concentrations are related to low serum concentrations in vegetarian women and to methylmalonic aciduria in their infants. Am J Clin Nutr. 1990;52:1073-1076. 14. Committee on Nutrition, American Academy of Pediatrics. Pediatric Nutrition Handbook. 4th ed. Elk Grove Village, IL: AAP; 1998. 15. Mangels AR, Messina V. Considerations in planning vegan diets: Infants. J Am Diet Assoc. 2001;101:670-677. 16. O'Connell JM, Dibley MJ, Sierra J, Wallace B, Marks JS, Yip R. Growth of vegetarian children. The Farm study. Pediatrics. 1989;84:475-481. 17. Sanders TAB. Growth and development of British vegan children. Am J Clin Nutr. 1988;48:822-825. 18. Specker BL, Valanis B, Hertzberg V, Edwards N, Tsang RC. Sunshine exposure and serum 25hydroxyvitamin D concentrations in exclusively breast-fed infants. J Pediatr. 1985;107:372-376. 19. Allen LH. Zinc and micronutrient supplements for children. Am J Clin Nutr. 1998;68(suppl):495S498S.

Postbag Contributions to Postbag are welcomed, but accepted on the understanding that they may be edited in the interests of brevity or clarity.

I am writing to thank everyone for their support and kindness to me and my partner Valerie Ardimento, who died in March this year after a long fight against cancer. We were both volunteers at the Vegan Society in the past and worked closely with Bill Palethorpe, who very kindly came to Valerie’s funeral. Throughout her illness she remained cheerful and positive and she died, as she had lived, with great courage and dignity. Valerie took her first step into the animal rights movement in 1994 when she saw a CIWF picture in the national press showing a bull hanging by one leg from a crane. We both joined CIWF and took part in many demonstrations against the export of calves destined for veal crates in France and Holland. Although Valerie was still working as a nurse behavioural psychotherapist and needed her sleep, we spent many nights protesting. We also realised that being vegetarian was not good enough and in the autumn of 1994 we became vegan. In 1995 we organised a public meeting in Eastbourne Town Hall and 250 members of the public saw the shocking film “For a Few Pennies More” as part of the campaign to ban live exports. By the time Valerie retired later that year, she was a member of all the major animal rights organisations. At about this time we became life members of the Vegan Society and began volunteering at the St Leonard’s office. In 1996 we started Eastbourne Animal Rights, despite Valerie’s having been diagnosed with breast cancer, and over the next three years she played a leading role in this and many other campaigns – anti-hunt, anti-vivisection, live exports, Consort, Hillgrove, Huntingdon, we did them all – as well as our own Rabbit Campaign when the local council wanted to gas the rabbits on the downs. From 1999 onwards, despite various treatments, her illness began to get the upper hand, but Valerie never complained and always made the most of whatever health and strength she had. It is now 30 years since I first met her and I shall always miss her, as will her son Marco and brother Ron. In closing, I must say again how much we appreciate the more than a hundred cards and letters and the support and kindness so many people have shown. Derek Sinfield Eastbourne, East Sussex

I want to thank all those vegans out there who got me going, most of whom have no idea I followed. We are probably all a lot more influential than we think. The most influential are the welcoming, informative, nonjudgmental sort, confident in their beliefs. Their biggest asset is a healthy mind, leading to a healthy body and life. Most of us know who influenced us but do they? I'd like to take the opportunity to name my unsuspecting mentors, sending them my deepest gratitude. In Aberystwyth in the 1980s: Tim, the mature student from Milton Keynes, who was the first vegan I ever met. The barefoot son of the Wholefood Bakery, who simply suggested I went vegan on my veggie anniversary. In the 1990s (yes, I was still only intermittently vegan till 1993): Dave Hogan, the ethical adviser, and all those yummy Glastonbury food stalls and their leaflets. Plus all the people who changed soya milk from dusty water to a drink in its own right, developed new and exciting foods, eateries and recipes, wrote influential books, supported or worked for the Vegan Society, all the rest of you vegans and vegan sympathisers who keep me company, and most of all my husband Stephen who has been with me all the way through. Thank you! Sophie Fenwick Vegan Society Local Contact for Berkshire

I write with regard to the article, “How to plan an Eco-wedding” on page 15 of the Summer 2002 issue of The Vegan. The Torun-Shaws offer some great advice. However, I’d like to point out that the civil marriage legislation has not come into effect as yet. The proposed changes could be instituted as early as 2005, bringing England,

Wales and Northern Ireland into line with Scotland, where it is already possible to marry at home or up a mountain. For further information, see www.confetti.co.uk/venues/features/ne w_civil_legislation.asp There’s also an article about planning a vegan wedding at www.confetti.co.uk/weddings/advice_id eas/reception/vegetarian_weddings.asp I should point out that I work for Confetti Network Ltd, but I’m writing as a supporter of the Vegan Society in the hope that this information will be of help to the Torun-Shaws or other vegan couples tying the knot. Regards, Sabrina Fiorini

Further to the letter from Christine Mackay in the Spring 2002 issue about unnecessary non-vegan ingredients – particularly milk – added to bread. Here in New Zealand an even more amazing ingredient is added to all supermarket ‘in-store’ baked bread, though not the commercial bakery bread that comes in plastic wrappers. This is an additive mysteriously called ‘920’ which turns out to be a flour ‘improver’ made from wool and feathers! Does anything like this happen in the UK? Does anyone know how this so called ‘improver’ is supposed to work? What other bizarre ingredients have been discovered in the humble loaf? Perhaps not surprisingly, since New Zealand makes so much money from dairy, it is also almost impossible to find biscuits that don’t contain milk or butter. We have to wait for stocks of UK manufactured biscuits to arrive if we want vegan ones! Yours sincerely, Steve Reeves, Hamilton, New Zealand.

The Vegan l Autumn 2002

events

Up to date diaries of other events can be viewed at: www.veggies.org.uk, www.veganlondon.freeserve.co.uk, www.veganvillage.co.uk

AUGUST

*Fri 30th – Sat 31st The Scottish Health Show at the Edinburgh International Conference Centre. Lectures, exhibitions and cookery demonstrations. 10.45am Fri and 9.45 Sat to 5pm. For details T. 01387 261065

SEPTEMBER

Sun 1st Nottingham Green Festival, food by Veggies T. 0845 458 9595 Sun 1st -.7th Vegan Summer Gathering, Exmouth, Devon. Contact: Malcolm Horne T. 01395 270280 (eves) Fri 20th – Sat 21st Diaries of Despair rally in London. Assemble at Temple Place, Victoria Embankment at noon for speeches and march. see www.xenodiaries.org or phone Uncaged T. 0114 272 2220

LOCAL CONTACTS NEWS A

fter the World Vegetarian Congress in July [see page 13] four Council members plus Chief Executive Rick Savage stayed on in Edinburgh for a Local Contacts meeting which generated a great deal of enthusiasm and ideas as to how to promote veganism north of the border. In addition to the usual sessions on nutrition, media work, local groups, and so on, Rick gave a fascinating talk about how the Vegan Society office functions and the huge amount of work carried out there by our enthusiastic and efficient team of staff and volunteers. The meeting lasted from noon till six, with a break for a shared lunch, and the majority of participants had dinner together at Henderson's Bistro before heading for home. Once again, I'd like to thank all who helped to make the day a success.

*Sun 29th Fifth National Vegan Festival 10am - 5pm. Conway Hall, Red Lion Square, London WC1 [nearest tube: Holborn]. Sponsored by The Vegan Society, Veggies and VeganStore.co.uk . Admission: £1. For more information see www.veganfestival.freeserve.co.uk or contact:

Two more Saturday meetings have already been arranged: Bristol on 28 September and York on 23 November, both right in the city centre. These meetings are not just for existing and potential Local Contacts but for anyone wishing to become more active in promoting veganism in their area. Please contact me for further details.

OCTOBER

If you cannot get to either meeting but are interested in becoming a Local Contact or would simply like more details of what it involves, please also get in touch. I work at home, so it is usually better to ring in the evening. I am still hoping to achieve my aim of doubling the number of Local Contacts within a year of becoming National Coordinator!

Sat 5th Vegan & Sunfood Festival Guilford – Contact: *Tues 15th – Wed 16th Organex - Organic, vegetarian and vegan trade show, Earls Court 2, London 10am – 5pm – register online for free entry and save £20, www.organex.net *Sat 26th The Vegan Society Annual General Meeting, Conway Hall, Red Lion Square, Holborn, London WC1. Doors open at noon, meeting starts at 2pm Sun 27th – Sun 3rd Nov UK Vegan Week – launch of Sunflower Catering Standard, Caterers’ Guide, Animal Free Shopper 6th Edition, new members offer and website.

NOVEMBER

Fri 1st World Vegan Day – Veganism’s birthday - we will be 58. Theme this year ‘Food suitable for Everyone’ encouraging the provision of more vegan food. WVD Celebration at Brentwood School Sports Centre, Brentford Essex from 7pm. Thurs 7th Vegetarian Awards, 7pm at the Waldorf Hotel, London. see www.vegsoc.org or contact The Vegetarian Society T.0161 925 2000.

DECEMBER

*Sun 1st Christmas Without Cruelty Fayre at Kensington Town Hall, Hornton Street, London W8. 10am to 5pm. Stalls, vegan catering, and celebrity auction. see www.animalaid.org.uk or contact: Animal Aid T.01732 364546. Tues 10th Fifth International Day for Animal Rights – Worldwide events including candlelit vigils outside sites of animal abuse. UK coordination by Uncaged T. 0114 272 2220

I have been doing my best to meet as many existing and potential Local Contacts as possible and hope to meet even more when I visit Vegan Camp in August. I shall also be at the Vegan Festival in London on Sunday 29 September and the Society’s AGM on Saturday 26 October. As usual, the AGM will be preceded by a short meeting for all LCs attending and is an ideal opportunity to meet all the Council members face to face and to find out more about how your Society functions. The recent members’ questionnaire showed considerable demand for a members’ e-mail discussion group, and a proposal will shortly be put before Council. As there was great support for this at the Scottish contacts’ day, the project will probably be piloted in Scotland. If you would like to participate, please get in touch. Another popular suggestion was for a monthly e-mail news bulletin listing local and national events with a predominantly vegan theme or where the Vegan Society or local members will be involved. If agreed, this will also be open to all members, so do get in touch if you are interested. Finally, if you are not already a Local Contact or a member of a group, do get in touch with the one nearest to you to join in plans for World Vegan Day and National Vegan Week [see page 15]. I do hope you are enjoying what's left of the Summer as we have a busy Autumn ahead! Best wishes, Patricia Tricker National Local Contacts’ Coordinator

* Vegan Society stalls at these events The Vegan l Autumn 2002

VEGAN SOCIETY LOCAL CONTACTS Note: 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. Local Contacts' Coordinator: Patricia Tricker - see under Yorkshire (North)

The Vegan l Autumn 2002

LOCAL GROUPS

LISTINGS Founder Donald Watson Hon Patrons Serena Coles Freya Dinshah Dr. Michael Klaper Arthur Ling Cor Nouws Wendy Turner Donald Watson Benjamin Zephaniah Council Alex Bourke Vanessa Clarke Laurence Klein (Hon Treasurer) Laurence Main Karin Ridgers George Rodger (Chair) Zofia Torun, Patricia Tricker Stephen Walsh (Vice Chair) National Local Contacts Co-ordinator Patricia M. Tricker STAFF Chief Executive Officer Rick Savage Administration/Finance Officer Jules Farrar Head of Media/PR Tony Weston Information Officer Catriona Toms Information Assistants Gemma Barclay Debbie Holman Fundraising/Marketing Officer James Southwood Sales & Membership Officer Jason Thornton Sales & Membership Assistant Virginie Bronzino Sales Assistants John Rawden Derek Waller Volunteers Liz Costa Joyce Sandground Erica Wilson Dietary Consultant Sandra Hood

VEGANISM may be defined as a way of living which seeks to exclude, as far as possible and practical, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose. In dietary terms it refers to the practice of dispensing with all animal produce — including meat, fish, poultry, eggs, animal milks, honey, and their derivatives. Abhorrence of the cruel practices inherent in an agricultural system based on the ab/use of animals is probably the single most common reason for the adoption of veganism, but many people are drawn to it for health, ecological, resource, spiritual and other reasons. If you would like more information on veganism a free Information Pack is available from the Vegan Society in exchange for two first class stamps. THE VEGAN SOCIETY was formed in England in November 1944 by a group of vegetarians who had recognised the ethical compromises implicit in lactovegetarianism (ie dairy dependent). Today, the Society continues to highlight the breaking of the strong maternal bond between the cow and its new-born calf within just four days; the dairy cow’s proneness to lameness and mastitis; her subjection to an intensive cycle of pregnancy and lactation; our unnatural and unhealthy taste for 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 influence by joining. Increased membership means more resources to educate and inform.

com

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CLASSIFIEDS (UK) HOLIDAY

SUSSEX

ACCOMMODATION PLANNING A HOLIDAY? Finding a vegan/vegetarian B&B, hotel or restaurant is made easy with the following guides. Available from the Vegan Society catalogue – phone our order line now on 01424 427393, or write to our standard address with a cheque or credit card details to purchase.

CUMBRIA

ISLE OF WIGHT

Vegetarian London £5.99

CUMBRIA

Vegetarian Europe £9.95

Vegetarian France £6.99 Plus £2.50 p+p

MY HOME IS YOUR HOME Bed and Breakfast. Country cottage bedroom. Plenty of scrumptious veggie/vegan food. Food lovers and cat lovers especially welcome! Cockermouth Town Centre, Cumbria 01900 824045 £35 per couple £20 per person

CORNWALL SCOTLAND

DERBYSHIRE

DEVON DEVON (Lydford) S/C for N/S visitors at VEGFAM’s HQ. SAE to ‘The Sanctuary’, nr Lydford, Okehampton EX20 4AL. Tel/Fax 01822 820203

ENVIRONMENTALLY FRIENDLY B&B and RETREATS Magical Victorian country house, natural carpets and paints, vegan organic meals, overlooking stunning coastal conservation area. Easy for public transport. South West Wales. 01267 241999 www.heartspring.co.uk PEMBROKESHIRE. A warm welcome & good food (exclusively Veg/Vegan) in modern bungalow. Close to Newgale beach. Coastal paths to explore. Green Haven B&B - Tel. 01437 710756 WEST WALES, near beautiful coast and mountains. ‘Quality with a conscience’. Organic vegetarian/vegan B&B. Private, well equipped bedsitting room with riverside garden. N/S Tel. 01970832708 www.peace-meals.co.uk

YORKSHIRE NORTH YORKSHIRE Comfortable, homely, exclusively vegetarian/vegan B&B from £16.50 p.p./p.n. at Prospect Cottage situated in Ingleton village. Wonderful walking country. Tel: 015242 41328 WHITBY B&B. Vegan/Vegetarian. Organic bread etc. Quiet location, seven minutes walk from centre and harbour. Lounge and sunny breakfast room. Parking near house. Tea-making facilities. £18 (plus child reductions) . Tel: 01947 603507 32

The Vegan l Autumn 2002

DELICIOUS Vegan recipe books £3.50 each or 2 for £5. Available in electronic format from www. bowbridgepublishing.com/books/vegan

HOLIDAYS ABROAD

COSMETICS

ANDALUCIA CASA. ‘Monchito’ Mountain village cottage to rent. Rustic with mod cons. Beautiful area, forests, rivers, views south to the Med and North Africa beyond; easy drive up the mountain from either Gibraltar or Malaga. Also, limited number of space available for all-inclusive guided tour of the local area in vegetarian/vegan Hotel ‘Monchito’. River swimming and spa bathing in the natural order of the day. Call

WEST CORK self catering apartments for singles, couples and families in peaceful wooded surroundings. Organic vegetables, bread & vegan wholefoods available. Reasonable rates. Green Lodge, Trawnamadree, Ballylickey, Bantry, Co Cork, Ireland. Tel. 003532766146

Dolma offer an exclusive range of quality original Vegan perfumes, skin care and toiletries. Send S.A.E. for new catalogue or £15.95 for boxed set of ten trial size perfumes (includes 2 new fragrances). An ideal gift. Cheques/postal orders made payable to ‘DOLMA’. Special Xmas Offers available during November and December. DOLMA, 19 ROYCE AVENUE, HUCKNALL, NOTTINGHAM. NG15 6FU Website: www.veganvillage.co.uk/dolma Email: dolma@tinyworld.co.uk

FOOD

MISCELLANEOUS GREEN/DIY FUNERALS Eco-friendly inexpensive coffins, memorial treeplanting. Please send £1 in unused stamps with A5 size 33p SAE to Box 328

web:http://homepage.eircom.net/~greenlodge KERALA, SOUTH INDIA a vegan’s paradise. Tours, accommodation including selfcatering. Brochure: Tel: 01892 722440, Voice Mail/Fax: 01892 724913. Website:www.keralconnect.co.uk SPAIN. Sunny Almeria house sleeps six. Pool. Holiday lets. Views, Birds, Walks, Beach 25 minutes. Car essential. English owners. 0034 950 469304 PYRENEES: Vegan B+B, dble room w/shower and organic brek: £27 for two. Contact: Le Guerrat, 09420 Rimont, France. Web: http://vegan.port5.com/flashvegangite2.html'. PROVENCE MEETS THE MOUNTAINS. Gite, large pool, 5 en-suite bedrooms, sleeps 12. Also smaller ‘cabanon’ sleeps 2-5. wonderful views, perfect for walking, biking, climbing, relaxing. Tel 0033 492 622 053 (English spoken) www.allez-up.com

EATING OUT

LEAFU – LEAFCURD … send SAE for details on this exciting new vegan food ingredient. Leafcycle, Coombe Farm, Cove, Tiverton, Devon, EX16 7RU TEMPEH KITS – it’ so easy and cheap to make this PERFECT protein food for vegans at home. Kits comprise enough starter for 10.5kg finished tempeh PLUS a colour instruction/recipe book - £15. Call Polly at PHYTOFOODS – 01547 510242

PUBLICATIONS A VEGAN TASTE OF MEXICO Main dishes and soups, dips, desserts, cakes and cookies. £5.99 paperback

A VEGAN TASTE OF INDIA Snacks, main dishes, chutney, desserts and drinks: the true taste of India. £5.99 paperback

PLEASE MENTION THE VEGAN WHEN REPLYING TO ADVERTISEMENTS

Ask for our catalogue of vegan and related books 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

BRYNDERWEN VEGAN COMMUNITY New venture needs people of any age with energy, vision, humour. Spacious house with garden and land. Live in (or maybe nearby). Business possibilities. SAE for newsletter: Malcolm Horne, Brynderwen, Crymlyn Road, Swansea SA7 9XT Or ring 01792-792442

ANIMAL CARE VEGAN CATS! Animal-free supplement for home-made recipes. In use since 1986. SAE: Vegecat, The Vegan Society, Donald Watson House, 7 Battle Road, St-Leonards-on-Sea, East Sussex TN37 7AA, UK.

PERSONAL

ACCOMMODATION N7, HOLLOWAY, newish house. Vegan girl needs a house mate. Large room to let. Central heating. Share shower, bath, WC., kitchen and small garden. 2 3/4 miles from City and West End £85/week. Tel. ROOM FOR RENT. South Croydon. Close to public transport. Parking available. £280/month including bills (excludes telephone). Female preferred. No DSS 020

Box Numbers When replying to a box number address your envelope as follows: Box no. _____ The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex, TN37 7AA

ACCOMMODATION OFFERED for rent (or possibly in exchange for help) on our vegetarian organic smallholding on beautiful hilltop in mid-Wales.

The Vegan l Autumn 2002

CLASSIFIEDS CALLING ALL AUTHORS & ARTISTS The editor invites authors, artists and cartoonists to submit material for possible publication in The Vegan. Fees negotiable. Write to: The Editor, The Vegan , 7 Battle road, St-Leonards-on-Sea, East Sussex TN37 7AA. To ensure return of your work please enclose an SAE.

ARTICLES AND ADVERTISEMENTS TO BE SUBMITTED BY 11 OCTOBER 2002 FOR INCLUSION IN WINTER ISSUE OF THE VEGAN.

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.

CLASSIFIED ORDER FORM (LINEAGE)

The Vegan l Autumn 2002

PRIZE CROSSWORD Send in a photocopy (or original) of the solution to this crossword, together with your name and address by the 11th October 2002 and you’ll be entered into a draw with a chance to win the first copy of the new Animal Free Shopper (6th edition) due out at the end of September. Solution in the next issue.

Name................................................................................... Address................................................................................ ............................................................................................ Postcode

Solution to The Vegan Prize Crossword

28 Congratulations to the Winner Lucy & Saul Keyworth Bedford

Across 6 9 10 11 13 16 19 24 25 26

Energy-producing organic compounds found in foods like pasta and potatoes (13) Prefix relating to milk e.g. _ _ _ _ _vegetarian (5) Kitchen implement (7) Downy feathers are collected from these ducks for pillow fillings (6) African country, a coffee producer (5) Makes the appetite keener; sharpens (5) Small kind of mushroom (6) Unit of heat energy (7) Cool (5) Pans for cooking chips, perhaps (4,3,6)

READERS’ OFFER - VEGAN FOOD SUPPLEMENT Reliv UK is offering 20 % discount on the NEWLY REGISTERED VEGAN FOOD SUPPLEMENT, CLASSIC.

Down 1 2 3 4 5 7 8 12 14 15 17 18 20 21 22 23

Burnt with a hot liquid (7) Costed (6) Tint, hue, shade (6) Thick sweet sticky liquid (5) Make extremely cold (6) Mouth-watering (5) Season (4) Potato bud (3) Brazil or cashew (3) Type of mustard (7) Divide into two equal parts (5) Frugal; flower (6) Open (leaves) (6) Lightweight cords used in the garden (6) Describes cold coffee or tea; frosted (4) Italian sauce made with crushed basil, oil, pine nuts and garlic (5)

The Vegan l Autumn 2002

Normally retailing at £35.40 per can containing 28 day’s supply, CLASSIC is Reliv’s original patented Vegan-registered nutritional soya-based powder formula. Containing 7gms of protein per serving, CLASSIC provides a well-balanced complement of vitamins, herbs, minerals and amino acids, including Folic Acid, B vitamins and Iron. The exclusive promotional price of £28 plus £3 postage and packing also includes a complimentary shaker. To redeem this special offer (valid only in UK) please contact Reliv UK , The Gatehouse, Fryers works, Abercrombie Avenue, High Wycombe, Bucks HP12 3BW or T. 01494 539733 quoting ‘The Vegan’. For more information see www.reliv.com or speak to Reliv on 01494 539 733.