The Vegan Autumn 2004 by The Vegan Society

ISSN 0307-4811 03

770307

481000

in this issue Being on the leading edge is never easy, but for vegan activists it is the only place to be. In November 1944 Donald Watson defined the leading edge of compassion when he invented the word vegan – the beginning and end of vegetarian – and launched the Vegan Society. Sixty years later, on 4th November 2004, our first Vegan Awards dinner at a top London hotel will celebrate how one man's vision has grown into a global movement for animals, people and the environment.

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Since those early days, when Donald used to collate and staple the magazine by hand, through generations of activists, our influence has grown until today our staff are involved in trade shows and media interv i e w s , talking to doctors and caterers and negotiating for changes in food policy. Philosophers and scientists f rom Frey Ellis to Peter Singer, Gill Langley and Stephen Walsh have given veganism a rock solid ethical and scientific basis. Thousands of doctors are using vegan diets to treat major western diseases while thousands of animal rights campaigners are active every week on demos, running stalls, talking in schools and in the media. In a world where many wonder what to do with their lives, there can be nothing finer than to follow the words sung by Heather Small: "Search for the hero inside yourself until you find the key to your life." This issue is full of vegan heroes dedicating their lives to the creation of Donald's dream: a vegan world. Thanks are due to Rick Savage, who just completed a three-year sabbatical from HM Treasury as Chief Executive. Under his leadership, the Society turned around backlogs, increased income, reduced costs, introduced integrated accounting, sales and membership computer systems, took the magazine into colour, increased the number of trademark holders several times over, and with 100,000 copies of Why Vegan already distributed this year reached more people than ever before. Ongoing projects include a health booklet for every doctor in the country, a new book on infant nutrition and an educational CD for schools. We all owe a great debt for the sacrifices and dedication of Vegan Society leaders, staff and activists from Donald to Rick. This summer we welcome new Chief Executive Kostana Azmi, who has a long record of commitment to animal rights and in leading charity sector organisations. Please continue to support the Vegan Society and encourage others to join to strengthen our national and increasingly international voice.

NEWS SHOPAROUND SHOPAROUND EXTRA VEGAN SOCIETY HISTORY FREY ELLIS LECTURE HEATHER SMALL INTERVIEW KIDS’ PAGE - VEGILANTICS WEIGHT AND HEALTH MAKING A DIFFERENCE JUBILEE AWARDS DINNER ON THE JUBILEE WALK PIGEONS UNDER THREAT RECIPES - DIAMOND DISHES GROW VEGAN ALLOTMENTS SUNSHINE AND HEALTH LONDON VEGAN FESTIVAL MEDITATION REVIEWS POSTBAG MEGAN THE VEGAN LOCAL GROUPS NEWS EVENTS & LOCAL CONTACTS NEWS LOCAL CONTACTS CLASSIFIEDS PRIZE CROSSWORD

Alex Bourke

The Vegan Society

Donald Watson House

Local rate 0845 45 88244 Editorial

Tel. 01424 427393

7 Battle Road l

St Leonards-on-Sea

Fax. 01424 717064

East Sussex

TN37 7AA

e-mail: info@vegansociety.com

Vanessa Clarke, Rick Savage, Catriona Toms Design www.doughnutdesign.co.uk Printed by Hastings Printing Company On G-print chlorine-free paper Cover www.gettyimages.com

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 2004

News 8 SOYA MAY REDUCE THE RISK OF ENDOMETRIAL CANCER Research from China, reported in the British Medical Journ a l, suggests that incorporating soya into the diet may reduce the risk of endometrial cancer, which affects the lining of the womb. Rates of this cancer are lowest in Asia, where soya consumption is highest. The isoflavones in soya are phytoestrogens, which have weak oestrogenic and anti-oestrogenic pro p e rties. In addition, soya is high in fibre, which is known to lower levels of serum oestrogen. Knowing the link between these levels and endometrial cancer, scientists at Shanghai Cancer Institute undertook a study involving 832 women with endometrial cancer, aged 30 to 69 years old, and 846 volunteers in a control group matched by age. The study involved answering questionnaires over a five-year period, and the data obtained showed a clear inverse relationship between soya intake and endometrial cancer. This relationship was strongest in overweight women.

8 ATKINS IN THE DOCK A Florida millionaire businessman is suing Atkins Nutritionals, arguing that the Atkins diet caused him to develop heart disease, necessitating life-saving heart surgery. Jody Gorran has the backing of the Physicians Committee for Responsible Medicine, which promotes the vegan diet. According to PCRM, “he is asking for damages and seeking to have health risk warning labels placed on all Atkins products." www.pcrm.org

8 FEARS OVER NEW COW BRAIN DISEASE A mysterious new brain disease that paralysed and killed a young cow is causing serious concern in the scientific community. Tests for known bovine diseases conducted by the Veterinary Laboratories Agency have so far proved negative, and scientists are not ruling out a risk to human health. The Health Protection Agency is urgently carrying out a risk assessment on the new condition. www.hpa.org.uk

8 CAVIAR OFF THE MENU? On April 21st the US Fish and Wildlife Service announced moves to list beluga sturgeon as a threatened species. The numbers of beluga sturgeon are thought to have decreased by 90% over the past two decades, mostly through intensive caviar fishing, where America accounts for 60% of all consumption (World Conservation Monitoring Center). However, there will be a six-month wait before deciding whether any protective action is to be taken under the Endangered Species Act. This means that the Caspian Sea Spring fishing season, which is the largest, will go ahead as usual. Environmental groups have responded by urging consumers to boycott beluga caviar. At The Vegan Society we have an even better solution: home-made vegan caviar – delicious, cruelty-free and a fraction of the cost.

8 NATIONAL VEGAN WEEK EVENTS Events confirmed so far: October 29th: Vegan Essex Celebrations Brentwood School Sports Centre, Brentwood, Essex from 5pm. A party atmosphere with various stalls, vegan food and other vegan goodies. For full details, visit www.veganessex.org.uk October 30th: Bristol Vegan Fayre A day long extravaganza featuring talks, stalls, live bands, music, magicians and clowns. Organised by Yaoh and Viva!

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8 GORDON RAMSAY “WOULD RATHER WORK FOR THE VEGAN SOCIETY…” This quote, which appeared in The Daily Telegraph, isn’t quite so exciting/alarming as it sounds! It was quickly followed by “than be a traffic warden”, which we thought was a little unfair to those fine upstanding people who keep our pavements free from illegal parkers. Look out for slightly more genuine messages of support and congratulations throughout this Diamond Jubilee issue.

8 FSA EVALUATES ANIMAL PRODUCTS IN MEAT-FREE FOODS The Food Standards Agency has determined levels of meat species within processed vegetarian foods. Preliminary analysis shows very occasional low-level contamination with meat products, likely to be caused by poor cleaning procedures on the part of manufacturers. The unacceptability of cross-contamination to vegetarians, vegans and religious groups has led the FSA to develop a method for determining animal fats in vegetable fats. This process was able to detect approximately 95% of cases where animal fat contamination was at 10%, and approximately 90% of cases where contamination was at 5%. A final report from the FSA is to follow. www.food.gov.uk

8 ANIMAL CONSULTANTS INTERNATIONAL

8 FRUIT MAY IMPROVE CHILDREN’S GASTRIC FUNCTIONS

8 DRAFT ANIMAL WELFARE BILL

R e s e a rch from Baylor College of Medicine USA has re v e a l e d that eating as little as two portions of fresh fruit each week significantly re d u c e s re c u rrent abdominal pain (RAD). The same study also showed a significant incre a s e in RAD among children who ate fast food on a daily basis.

For the first time, it will be possible for law enforcers to demand access to premises if there is suspicion that an animal is in distress. The maximum penalty for cruelty has also been i n c reased, from £5,000 or 6 months imprisonment, to £20,000 and 51 weeks. However, these regulations will only apply to animals kept by people, and only to vert e b r a t e s .

On July 12th, Ben Bradshaw, Minister for Animal Health and Welfare announced a new draft animal welfare bill, amending legislation some of which dates back to the 19th century. If the proposed bill is passed, it will be illegal to dock the tails of dogs and to offer goldfish as prizes at fairs. It will be a criminal offence to sell an animal to anyone aged under 16, and a rranging or attending an animal fight will be banned.

Expert assistance for animal protection campaigns worldwide Getting people to care about animal cruelty can be tough. “If only we had an expert on our side,” so many campaigners have wished. Animal Consultants International was recently created to provide animalfriendly veterinarians, physicians, biologists, animal welfare scientists, and others who are keen to use their skills and qualifications in support of animal protection campaigns worldwide. ACI consultants offer free expert quotations in support of worthy campaigns, and interviews and presentations on a range of pro-animal topics. Contracts are also available for longer projects. ACI is currently expanding to include consultants with a wide range of additional skills of importance to animal protection campaigns. www.animalconsultants.org

8 ANIMAL ABUSERS BEWARE - JOAN IS ON YOUR TRAIL! Not content with seeing off proposals for a primate lab in her home town of Cambridge, 85-year-old Vegan Society member Joan Court went on hunger strike in Oxford in July and was gratified when the builders of the proposed vivisection facility there pulled out in short order. Just as well, as Joan was already short of time: barely a week later she was due to join Sea Shepherd for three months protecting the dolphins off the coast of Brazil. More news of Joan's adventures next time. www.speakcampaigns.org.uk www.seashepherd.org

8 SUPER-SIZED FILM Super Size Me is “a tongue in cheek – and burger in hand – look at the legal, financial and physical costs of America's hunger for fast food.” Inspired by the frightening fact that two out of thre e adults in the US are overweight or obese, filmmaker Morgan Spurlock set out to find out what was causing America’s waistlines to expand. Deciding that nothing beats personal experience, Spurlock put the ‘all-American diet’ to the test. After living on nothing but McDonalds for a month, he gained 25 pounds, his cholesterol levels soared, he experienced f requent headaches and nausea, and showed signs of addiction. All of which results in an unhealthy filmmaker and a very healthy advert against fast food. The film is expected to be released in the UK in September. www.supersizeme.com

8 GM CRESS SMELLS FISHY Plant biologists at the University of Bristol have developed a genetically modified cress, rich in omega-3 and omega-6 fatty acids, as an alternative to oily fish. It was felt that this would be ideal for people whose diet does not contain fish, such as vegetarians and vegans. However, one of the scientists, Colin Lazarus, was forced to concede, "The problem is that the people most likely to benefit from eating these plants are the most unlikely to go near them because they are genetically modified." Indeed, with vegetarians and vegans in general being very well informed about plant-based sources of omega-3 fatty acids (such as hempseed and flaxseed), the practical use for this crop seems open to debate. As The Vegan Society’s Tony Weston pointed out in an interview with The Guardian, “At the end of the day, this is not about human good, it's about making a profit.”

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Shoparound

DIAMOND JUBILEE CELEBRATION SPECIAL! Andy Lawson and Catriona Toms

To help celebrate The Vegan Society’s Diamond Jubilee, we have gathered together some of the most deliciously self-indulgent products we could find. So go on – treat yourself!

QWERT PUT ON YOUR DANCING SHOES Cruelty-free ladies’ footwear doesn’t come much more stylish than this! Brought to you from Beyond Skin, these are just a few of the pieces from a range of truly beautiful shoes. The pictures speak for themselves. Who needs a fairy godmother when you can buy shoes like these? To see for yourself how gorgeous the entire Beyond Skin range is, visit www.beyondskin.co.uk or call 0207 482 1002 to request a catalogue. To help readers of The Vegan celebrate in style, Beyond Skin is offering a 10% discount on the sweet red shoes in the main picture, and a 25% discount on all the others shown here. WINE,

QWERT RED, RED IT MAKE ME FEEL SO FINE…

And the white’s rather good too! Carmel is Israel’s leading and most historic winery, established in 1882 and now with vineyards ranging from Upper Galilee in the North to Arad in the South. All of their wines are suitable for vegans. We tried Vineyards Selected Cabernet Sauvignon 2000 and Sauvignon Blanc 2002. The red is smooth and earthy, with hints of oak and a warm glow of an aftertaste, making it the perfect evening tipple. The white is fresh and fruity, with citrus undertones, ideal for a summer afternoon. The Vineyards Selected range costs between £4.29 and £5.99 per bottle and is available from major supermarkets and specialist wine merchants. For more information, visit www.carmelwines.com

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QWERT SWEETS FOR MY SWEET The Independent called Montezuma’s chocolates ‘a taste of paradise’ and we’re inclined to agree. Fruits dipped in rich dark chocolate, lime-laced ‘Scurvy’ truffles, giant dark chocolate buttons, Emperor Bars flavoured with orange and cardamom, Chinese Dragon ginger smothered in chocolate, and so much more… Life doesn’t get much better than this. Call 01243 537 385 for more information, or go to www.montezumas.co.uk and search for ‘vegan’ - but be warned: there are lots of them and they’re highly addictive!

QWERT THEY SPRINKLED MOONDUST IN YOUR HAIR… Formulated for chemically treated, coloured or damaged hair, Green People’s Intensive Repair Shampoo is based on organic aloe vera and jojoba oil and contains wheat protein to strengthen the hair and pineapple extract to create a natural gloss. The Intensive Repair Conditioner contains herbal infusions of organic green tea and horsetail to help maintain hair structure, and quinoa oil to hydrate and protect the hair. Added essential oils help produce healthy, shiny, beautiful hair. On top of all that, it smells absolutely delicious and will leave you feeling as pampered as a princess. Call 08702 401444 to request a catalogue or visit Green People’s online shop at www.greenpeople.co.uk

Green People have sets of Intensive Repair Shampoo and Conditioner to give away to the first 10 readers of The Vegan to write to: Green People, Brighton Road, Handcross, West Sussex RH17 6BZ. Quote Diamond Jubilee Repair Shampoo. ‘Congratulations and a very happy birthday. Wonderful work in deed and indeed!’ Ingrid Newkirk - PeTA

All Shoparound products have been authenticated as

QWERT SOME GET THEIR KICKS FROM CHAMPAGNE!

QWERT

SWEET DREAMS ARE MADE OF THESE

No celebration is complete without a fine bottle of bubbly to add that extra sparkle. Try this gorgeous Carte d'Or Brut Vegan Champagne from the José Ardinat estate. It’s fizzy, fruity and full of flavour and is guaranteed to get the party started in style. Available from Vinceremos Organic Wines - visit www.vinceremos.co.uk or call 0113 244 0002 to request a catalogue.

Buy a bottle of Carte d'Or Brut Vegan Champagne and ANY other 11 bottles from Vinceremos and get 10% discount from list price. (Offer ends 30.10.04). Also available in 'Demi-Sec'

For all vegans with a sweet tooth comes Cocoa Tree's fantastic range of confectionery including organic hand-made chocolate eggs, truffles, soft centres and exquisite chocolate bars topped with real orange, fruit and nut, ginger and almond. Unsurprisingly, none of these survived long in the Vegan Society offices, the truffles in particular proving exceptionally creamy. All of this was topped off with a tantalisingly more-ish drinking chocolate, explosive when combined with vegan marshmallows. A great gift for someone special - if you don’t scoff them all first! For further details see www.thecocoatree.com or call 01548 580 009.

QWERT WHEN YOU’RE OUT TOGETHER DANCING CHEEK TO CHEEK… …you want to have skin that’s as soft and smooth as a ripe peach, so try these new skin care treatments from Absolutely Pure. The Fresh Face Cleansing Gel will gently cleanse and moisturise your skin, while the Fresh & Fruity Gel Mask, which combines the heavenly scents of pineapple and papaya, tightens pores and draws out impurities. The Fresh & Fruity Face Chiffon leaves skin visibly radiant, while the Shea Butter Facial Cleanser (made with 80% liquid shea butter) revives, soothes and replenishes tired cheeks, leaving them soft, smooth and utterly kissable. Visit www.absolutelypure.com or call 0870 760 6915 for details.

QWERT EVERYBODY WANTS A BOX OF CHOCOLATES Booja Booja are well known for their sumptuous chocolates, but an 80g box never seems to last long enough! Now there’s no need to ration yourself: the tantalising hazelnut crunch variety come in a 220g box, so there’s plenty to go round. For added style, opt for the Booja Booja luxury gift box, which looks as wonderful as the chocolates taste. These beautiful papier mache boxes are hand made in Kashmir using traditional methods and materials, intricately finished with gold detail and lined with purple velvet. The height of chocolatey sophistication, Booja Booja are available from all good wholefood stores.

We have one luxury gift box to offer to the reader who suggests the best Diamond Jubilee Ball menu. See the invitation on page 17 for details.

QWERT I REALLY LOVE YOUR TIGER WHITE! Previously available under the brand name Miam, which regular readers may remember was featured in The Vegan a couple of years ago, Tiger White has been bought and renamed by UK producer of natural fruit cordials, Bottlegreen Drink Co. Inspired by the traditional Spanish drink horchata de chufa, it is made from ground tigernuts (chufas) – tubers which grow on the roots of a sedge plant in southern Spain. Available from Tesco and Holland & Barrett, Tiger White comes in one litre Tetra Pak cartons in unsweetened and sweetened flavours. For more information, call 01453 874000 or email info@bottlegreen.co.uk The Vegan l Autumn 2004

Experts agree that it is vital to regularly eat foods rich in Omega 3 and Omega 6 essential fatty acids such as the oils found in Udo’s Choice. Udo’s Choice was developed by Dr. Udo Eramus, one of the world’s leading experts on dietary fat. It is a carefully balanced blend of unrefined organic seed oils along with other nutrients vital for good health. And since Udo’s Choice is made only from plant sources, it is ideal for vegetarians and vegans who don’t eat fish. Because of its fresh nutty taste it enhances the flavour of most savoury dishes. It can even be used in homemade vegan ice cream.

Shoparound extra Andy Lawson

8 YAOH HEMP SEED OIL

8 BARLEAN’S ORGANIC OILS

The latest addition to the range of hemp-based products from our friends at Yaoh is this new hemp seed oil, cold pressed in the UK from organic Chinese hemp seeds. Deliciously light and nutty - and rich in omega-3 and omega-6 essential fatty acids, the oil is fantastic drizzled over almost any dish. Already creators of a burgeoning assortment of hemp-based items, including liquid soaps, sun lotions, lip balms and raw food energy bars, Yaoh are quickly establishing themselves as one of the country’s leading manufacturers of exclusively vegan products. For further details visit www.yaoh.co.uk or call 0117 923 9053.

New from Barlean’s Organic Oils are these superb health and vitality formulae. Taking flaxseed oil as the main source of omega-3, omega-6 and omega-9, and adding in pumpkin seed oil and lignans, Omega Man and Essential Woman can be added either to raw foods or to warm dishes to provide a healthy intake of essential fatty acids. Omega Twin also contains borage oil, thought to reduce allergies and inflammations. Visit www.healthyandessential.com or call 08700 53 6000.

8 ESSENTIAL YEAST EXTRACT Our tasters were delighted with this smooth tasting yeast extract, made by Vitam and now available from our friends at The Essential Trading Co-operative. Available in both organic and non-organic varieties, it has a distinctively light consistency and makes a superb sandwich filling. For information, see www.essential-trading.coop or call 0117 958 3550.

8 HOME TOFU KIT Soya Fresh! who gave us the excellent and stylish soya milk maker have expanded their range with this innovative and simple to use home tofu kit. Packaged with enough nigari (coagulant) to make 12 large batches, you’ll be tucking into delicious, handmade bean curd within a few hours. And if plain tofu sounds a little boring, there are comprehensive instructions on how to spice it up with herbs, nuts or soy sauce, making it child’s play to produce a wide variety at a fraction of shop prices. Available from www.soyafresh.co.uk or call 0845 330 6781 for details.

8 SAVANT SUPPLEMENTS This new range of supplements from around the world is now available from Savant Distribution. As well as an omega-3 supplement, perfect in a smoothie or sprinkled over muesli, we tried the Beyond Greens formula, ideal for those who need an extra boost of vegetable-based energy and want to increase their fibre intake. Also from Savant is Ferrogreen, a delicious, berry-flavoured liquid iron supplement which also contains vitamins C, E and B12. One taster regarded it as the most flavoursome supplement he had tried. For more details, visit www.savant-health.com or call 08450 606070.

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A ROLLER COASTER RIDE George D Rodger

By now, Donald Watson had handed over the running of the Society to a committee, with himself as Secretary and Editor. He resigned later in 1946 to concentrate on his professional work and was immediately elected as the Society’s first President and its first Life Member. In Summer 1946 the Society published the first vegan cookbook, Vegan Recipes by Fay Henderson. The Society continued to grow during the Forties, but ran into financial trouble in 1950. Several quarters in the early fifties saw The Vegan fail to be published for lack of finance. Veganism itself, however, continued to grow, and in 1953 the first foreign vegan society was founded, in Germany, followed some years later by India and America. Founder Donald Watson with the Mahaveer Award, presented by the Young Indian Vegetarians, June 2004.

s every reader of The Vegan must know by now, this year is the sixtieth anniversary of The Vegan Society.

These sixty years have been like a roller-coaster ride for the Society, with many “peaks” and “dips”. In this article, I shall concentrate on the “peaks” and the “firsts”, but I shall mention some of the “dips” as well. It all started in November 1944, when half a dozen people formed a new society for “non-dairy vegetarians”. They discussed what they should call themselves. Donald Watson suggested “vegan” – “the beginning and end of vegetarian” – and everyone liked it. Although it was originally intended only as a temporary name, “vegan” quickly caught on, and is now well established. For the first two years or so, Donald Watson did all the work of the Society, in addition to working full time as a woodwork teacher and regular duty as a firewatcher for the remainder of World War Two, which was then nearing its end. The first Newsletter, Vegan News, was a simple duplicated affair in foolscap format (a bit longer and slightly narrower than presentday A4). There were only five issues. In Spring 1946, The Vegan was first published, as a quarterly printed magazine, in a pocket-sized format. It was to continue in this format until the mid-Eighties. The first issue had a cover price of 6d (sixpence – 2.5 p in today’s money!)

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In the mid-Fifties, health problems began to develop for some vegans. Fortunately, it was soon found that these problems could be safely eliminated by the use of vitamin B12, which was then still very new to science, having only been discovered, coincidentally, in the very early days of the Vegan Society, in 1948. By the late Fifties, things had improved financially, although membership numbers were fairly static. About this time, one of the “giants” of the history of veganism first appeared on the scene – Eva Batt, who was to be an important figure until her death in 1989. What’s Cooking? – her cookbook, published in 1973 – was a flagship Society publication for many years. Another “giant”, Jack Sanderson, had already been around since the early Fifties and was active in the Society until his death in 1983. In 1960, a proposal was made to discontinue The Vegan and to replace it with four pages in The British Vegetarian. This plan was not adopted. If it had been, it would probably have led either to the dissolution of the Society or to its absorption by The Vegetarian Society. If that was a bit of a dip, there was a bit of a peak in 1962, when the Society produced its first badge. The design contained a simple human figure with joyously upstretched arms. During the Sixties, veganism had a welcome boost from the arrival on the market of Plamil and other brands of vegan “milk”, fortified with vitamin B12 and other nutrients. In the late Sixties, another of the Society’s “giants” appeared – Kathleen Jannaway – who was to become the Secretary for many years.

Kathleen Jannaway

The late Sixties and early Seventies showed steady, but slow, progress. In 1975 the Society had its first AGM outside London, in Bournemouth. Then came the Society’s greatest peak until then. On 31 January 1976, the BBC broadcast a TV programme about The Vegan Society as part of its Open Door series. Vegan Society representatives had spoken on radio and TV programmes before then, but this was a whole programme which was, in effect, a free “commercial” for the Society! As a result of the Open Door programme, the Society received over 9,000 enquiries and gained almost 400 new members. The Society continued to grow into the Eighties. In 1984, Kathleen Jannaway was succeeded by Barry Kew as General Secretary and the Society took offices in Oxford.

The General Secretary was by now Richard Farhall, who ran the office with a small staff until the end of 1999. During his time, the Society celebrated its fiftieth birthday in 1994. There was a special edition of The Vegan, there was special commemorative merchandise, the premises were named Donald Watson House and the video Truth Or Dairy was produced. The Society’s official birthday, 1 November, was designated World Vegan Day. In 1996, the Society published the Vegan Passport. New editions of the Animal Free Shopper were produced throughout the Nineties and into the Twenty-First Century. In 1996, the Society started its own website. In 1998, the cookery video Soundbites was produced.

This marked a new phase in the history of the Society, as it adopted a more professional, forward-looking approach. There were many new initiatives. In 1985, The Vegan was relaunched in a new, larger format (A4), and more advertising income was obtained. In 1987, a state-of-the-art computer system was installed, thanks to a generous legacy specifically for that purpose from long-term supporter Roy McIntyre Smith. In 1988, the Society published the first Cruelty Free Shopper (now known as the Animal Free Shopper) and The Vegan Holiday and Restaurant Guide. These were followed by the first edition of Vegan Nutrition by Gill Langley. All this led to an improvement both in the Society’s profile and in its income, but costs were also rising, particularly the office rent. In 1989, there was another large rent increase and the Society’s reserves were rapidly dwindling. Once again, possible dissolution was staring the Society in the face. Fortunately, as had happened before when the Society was in trouble, a saviour came forward. Mrs Kathleen Maxwell offered the Society a private mortgage, enabling it to buy a freehold property in St Leonards-on-Sea. The Society moved into its new home in May 1990. Mrs Maxwell died some years later and her will generously cancelled the outstanding part of the mortgage, leaving the Society as full owner of the property. Throughout the Society’s existence, it has benefited greatly from the support of those who, like Roy McIntyre Smith and Kathleen Maxwell, remembered the Society in their wills. We should all be enormously grateful to them. Another first, in 1990, was the launching of The Vegan Society Trade Mark, which has since grown to be a major part of the Society’s work and a valuable source of income.

Since 2000 we have had two Chief Executives, Terry Bevis and Rick Savage, both of whom had previously given long service on Council, plus Paul Collier for a few weeks between Terry and Rick. The early years of the new millennium saw much modernisation, to make full use of the capabilities of modern IT systems. This year, apart from special Diamond Jubilee projects, the Society is working on its first CD-ROM for Schools – still striving to be in the forefront of the wider vegetarian and animal rights movement. In June this year, Council appointed Kostana Azmi as the Society’s new Chief Executive. She will take us forward for the next three years, hopefully with more peaks than dips!

I am writing a history of The Vegan Society’s first sixty years, hoping to publish early next year. I would be pleased to have any relevant information or photos, especially relating to the very early days. I should particularly welcome any pictures from the annual Summer Garden Parties which used to take place at the Leatherhead home of Kathleen and Jack Jannaway. You can send stuff to me at the office, or to my home address:

‘When you started veganism was unheard of, now it's the fastest growing lifestyle. Congratulations diamond geezers!’ Juliet Gellatley - Founder & International Director Viva! and Vegetarian & Vegan Foundation

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FREY ELLIS MEMORIAL LECTURE

ON VEGAN NUTRITION Vanessa Clarke

As part of the Society’s Diamond Jubilee year, the Fourteenth Frey Ellis Memorial Lecture will be given by Stephen Walsh PhD, author of Plant Based Nutrition and Health, at King’s College London, Franklin-Wilkins Building, 150 Stamford Street [close to Waterloo station] at 7 pm on Thursday October 14th. There will be no charge for admission and the auditorium will be open from 6.30 pm. The event will be introduced by Professor Tom Sanders, Head of the Department of Nutrition and Dietetics at King’s College and one of Frey Ellis’s many extremely successful former students. Vegans have had a somewhat ambivalent relationship with science. In the early days, many scientists were quick to assert, in the absence of much evidence, that an entirely plant based diet could not sustain health. As numbers grew and evidence accumulated, the Vegan Society embarked on a path of active engagement with scientists which continues to this day. No one contributed more to this than Dr. Frey Ellis, who was co-opted to the Society’s governing body in 1961 and became President within two years, a post he held until his death in 1978. Frey Ellis graduated from King’s College London after serving with the Royal Army Medical Corps in wartime Italy and was consultant haematologist at Kingston Hospital from 1965 until his death. According to the British Medical Journal, “Frey Ellis was a man with a gentle and philosophical nature and had read widely in his search for truth. His convictions had led him to become a vegan and thence to take a deep interest in problems of human nutrition on which he published numerous papers. He…had great concern for the patients admitted under his care. He was deeply interested in the welfare of his staff and research students, and regularly held open house on summer Sundays at his Epsom house for croquet and tennis.”

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Frey’s arrival on the Vegan Society board was closely followed by a request for volunteers to provide blood samples for tests on the effects of vegan diets – a tradition which lives on in Frey’s students and, in the case of King’s College, his students’ students. The growth and development of vegan children was carefully studied, as were specific vegan foods such as flaxseed oil. The resulting scientific papers answered the doubts of scientific critics in the most effective way with the language and methods of science. They also provided useful guidelines for vegans by highlighting potential but readily avoidable pitfalls. Science does not always proceed in straight lines. For instance, understanding of the sources of and re q u i rements for vitamin B12 has changed over time. When Frey Ellis and Tom Sanders produced the Society’s first Vegan Nutrition booklet, they recommended 3 to 4 micrograms per day. By the time the Society published Dr. Gill Langley’s full length book of the same title, 1 microgram per day was (and still is) regarded as adequate to avoid full blown B12 deficiency. Following studies on the causes and e ffects of elevated homocysteine, Plant Based Nutrition and Health re t u rns to the earlier recommendation of 3 micrograms per day for optimal health.

In the 26 years since Frey’s death, there have been thirteen Frey Ellis Memorial Lectures. The first, “Plant Foods for Human Health”, was given by Dr. John Dickerson, who took over from Frey as the Society’s Scientific Adviser and went on to become a professor at the University of Surrey. The fifth, on “Veganism, Scientific Aspects” was given by Tom Sanders, and the eleventh by Gill Langley. The thirteenth, by Kathleen Jannaway, was on “The Necessity For Compassion” – a fitting tribute to a man who three decades earlier had published an article in The Vegan entitled “The Power of Kindness”. Ellis, Sanders and Jannaway also all featured in the famous BBC Open Door programme. Like Frey Ellis, Stephen Walsh was coopted to the Vegan Society Council, becoming Chair within two years, and has focussed on ensuring that the Society promotes healthy vegan diets based on the best available science – all derived from human studies and none from experiments on animals. The Fourteenth Frey Ellis Memorial Lecture, “Vegan Diets and Health: What’s the Evidence?” will highlight the latest discoveries and the remaining controversies.

A Diamond Jubilee silver pin will be awarded to whoever can name the most people in this very old picture of the Vegan Society Council. We would also be pleased to hear from anyone with photos or reminiscences of Dr Frey Ellis.

HEATHER SMALL: MUSICIAN AN EXCLUSIVE INTERVIEW

Tony Bishop-Weston

Q. What first prompted you to explore veganism? A. I didn’t want to eat animals. In the part of the world and the society I live in I could do with taking more from the earth. I don’t eat dairy because I am asthmatic and I was told it could help my voice. Q. What’s the best thing about being vegan? A. I feel healthy and fit. Q. What’s the worst/hardest thing about being vegan? A. Travelling to Europe. There aren’t so many vegan restaurants, and room service is never up to much on vegan food. Q. What are your top 10 vegan foods? A. Veggie mince - Caribbean style, Red beans - Caribbean style, Dumplings - Caribbean style, Fried plantain, Provamel fresh soya milk, Provamel chocolate or vanilla desserts, avocado maki rolls, inari nigri, miso soup, vegan satay and vegan steamed dim sum dumplings from Eat and Two Veg restaurant in London Q. Is there anything you wish someone would make a vegan version of? A. No. I like cakes, but you can get good vegan ones now, especially from Egg restaurant in Liverpool. Q. What would you like to see The Vegan Society do to make a real difference to people, animals and the environment during our Diamond Jubilee year? A. I think more work could be done in schools and for kids in general. It is hard to change an adult’s opinion, but with kids they are still learning their ethics. Q. If you had friends over to dinner for a special occasion, what would you give them to eat to prove how delicious vegan food can be – money no object? A. I don’t cook, so if money were no object then I would fly everyone out to the Happy Buddha in Bali. It is not fancy but the food is fantastic. Q. How do you keep fit? A. I work out 5 days a week and have a vegan diet. Q. Were you born with your fantastic voice or is it due to years of training? A. I’m asthmatic so I think the sound of my voice is to do with my wheeze, but I have had lessons over the years and I sing every day so now I have a perfect wheeze. Q. I’m surprised you and Moby have never got together to make music – he often uses strong soulful voices. Would you like to work with our patron? A. Moby is definitely interesting and very creative – anything’s a possibility. Q. If you ever took part in a I’m a celebrity get me out of here! type TV show, who would you like to be stranded with? A. It would never happen, so I can’t even begin to answer that. Q. What do you look for in the perfect partner? A. There is no such thing as perfection, but I am looking for at least a 9 out of 10. Q. Who/what would you be if you couldn’t sing? A. I’d love to have been a dancer – it is still very creative and a great form of self-expression. Q. How many of your friends are vegetarian/vegan? A. I’m adrift in a sea of carnivores. Q. Is there anyone you’d particularly like to say “Happy Vegan Diamond Jubilee” to? A. Every reader of The Vegan magazine. Q. Will you come and celebrate our Diamond Jubilee with us in London on the 4th November? A. I’ll go anywhere for a free vegan meal! Love Heather

The Vegan l Autumn 2004

Welcome to the autumn 2004 Kids’ Page Bronwyn (life vegan) is 8. Aisha her sister is 11 and has been vegan as long as Bronwyn and vegetarian since before she was born!

Bronwyn Welcome to the Autumn 2004 Kids Page! Aisha It was our friend Garry’s fortieth birthday recently and we held a surprise birthday party for him! Bronwyn We had a barbecue,. Mummy made curry and rice, Aisha and I made a trifle and sausage rolls, and Mark from Luton made three cakes. Friends from Stevenage, Dacorum and Luton Animal Rights Groups all came. Aisha Mark made a big flapjack with chocolate topping, a sponge cake (also with chocolate topping) with (pretend) cream and jam in the middle, and an iced fruit cake. Bronwyn I liked the flapjack, but Mummy liked the fruit cake best. Aisha To make the sausage rolls, we used organic veggie burger mix, mixed with blended tomatoes, wrapped it in puff pastry and baked it. Bronwyn We recently went to the SHAC (Stop Huntingdon Animal Cruelty) national demo against the British Oxygen Company. BOC products are tested on animals at Huntingdon Life Sciences. Aisha And BOC gases are used to kill the animals at the end of experiments. There were some very good speakers, including Gail Record from Seriously Ill Against Vivisection and Mike Nunn. Bronwyn Soon it will be Aisha’s birthday – she just can’t wait because she always has a birthday cake. Aisha Last year I had a ‘ChocolateBanana No-Bake Pie’ from “How It All Vegan” by Sarah Kramer and Tanya Barnard. Bronwyn We’ve bought a juicer from Natural Collection. It’s really good. It can make bread and pasta as well as juice. We are trying to make the transition to raw food. Here is a picture of a lunch that we prepared for Mummy when she was studying for her exams in the summer.

Aisha As part of the Healthy Schools Initiative, the whole school had to walk from Ashridge to Ivinghoe Beacon. Everyone had to bring a packed lunch. A girl in my class was really annoyed because we weren’t allowed to take sweets and fizzy drinks – she practically lives on them! Bronwyn Mummy came to help. She had to feed a boy in my class because he wouldn’t eat the orange, apple and grapes his mummy had packed for him. He also had rice cakes, jam sandwiches, chocolate biscuits, a Winder and crisps! Aisha Mummy left our car at Ashridge, so we walked back from the beacon and it only took 45 minutes. The rest of the school walked down the hill to get back on coaches. My teacher was really surprised at how little time it took us to walk back. We didn’t need coaches – we could have easily walked the extra couple of miles from the school. Bronwyn They’re not going to do another whole school outdoor outing for two years! Aisha We would like to say thank you to 11-year old Rani Walsh of Sydney, Australia, for this excellent poem, entitled Go Veg.

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.

GO VEG There is war and killing and bombs galore, and murdering and crime and so much more. But up on top with those things are the animals in our world that are growing extinct. The slaughtering and killing of those four-legged dears. And the shooting and exploiting, their worst fears. The hunters that shoot for their own amuse, and the skinning to get those brand new shoes. The eating of their flesh, and to shoot for the best, and the killing to see if you’re a man with hair on your chest. The ones who eat their Friday night steak, and the egg and bacon on top of their plate. To lick the bowl of the eggy cake, and the teasing to say their insides taste just great. The losing of their lives just to get use of your gun, and the cutting of fins, heads and tongues. To leave the poor animals to suffer and bleed, and the luring to get the fish you need. To fly off the animals to see if there is water on mars, and the gelatine in your jelly and sweet chocolate bars. The killing of cows to get your Big Mac, to kill for your food is nothing but slack. So I am asking the people to sacrifice their food, and to take a bite of a patty made with tofu. The veggie hot dogs made with sweet soya beans, and to stop eating the rennet in your dairy cheese. You might go to jail for killing a child. But the punishment for killing a pet is mild. You might say they are gorgeous and cute and adorable but the hotdog you’ll eat is from the farm and the stable.

The Vegan l Autumn 2004

ACHIEVING & MAINTAINING

A HEALTHY WEIGHT © Stephen Walsh PhD

any people want to lose weight to become healthier or more attractive, while others want to gain it for the same reasons. Beauty is in the eye of the beholder, but the question of what is a healthy weight can be answered more objectively – so check whether you really do need to gain or lose weight before taking action. Ideal weight varies with height and to a lesser extent with build. Body mass index (BMI) allows recommendations to be made independently of height. BMI is calculated as weight in kilograms divided twice by height in metres. For instance, a person weighing 63 kilograms (140 pounds) who is 1.7 metres (5 foot 7 inches) tall would have a body mass index of 22 (63 divided by 1.7 and again by 1.7). Anyone with a BMI above 30 is considered to be obese. The chart illustrates how BMI varies with height and weight and highlights the World Health Organisation’s recommended range of 18.5 to 25. Compared with the healthy weight range, death rates increase as BMI rises above 25 but also increase rapidly as BMI drops below 18.5, even when non-smokers without any identified disease are studied. To promote health, those whose weight is outside the ideal range should aim to shift their weight towards the ideal range while those within it should seek to maintain a stable weight. Recent figures for the UK show that 17% of men and 20% of women are obese. The surge in obesity is driven by reduced physical activity and increased consumption of low-fibre, energy-dense, nutrient-poor foods. Obesity from middle age reduces life expectancy by almost a decade – comparable with smoking twenty cigarettes a day.

“Recent figures for the UK show that 17% of men and 20% of women are obese.”

Natural shape and build should be borne in mind in interpreting body mass index. A heavy boned or muscular person will have a lower percentage body fat for a given BMI, while a person with fat distributed evenly over their body or concentrated on the hips will have a lower health risk for a similar percentage body fat than one with fat concentrated on the abdomen. BMI is, nonetheless, a good objective guide for most people.

10 14

The Vegan l Autumn Winter 2003 2004

In developed countries food is always easily available and many suppliers strive to make their products as appealing and easy to consume as possible. This is not the environment to which we are adapted, so it is not surprising that more and more of us are gaining weight that we don’t need and don’t want. The other key environmental change behind our expanding waistlines is the removal of the necessity for physical activity: where cars go, obesity follows. The key to stemming the growing levels of obesity lies in modifying our behaviour and environment so that our natural levels of hunger match our needs. One key to this is increasing physical activity. This is best built into activities that we want or need to do rather than exercise for its own sake. Walk or run at least 20 miles a week (three miles cycling or half a mile swimming is roughly equivalent to one mile on foot). Although food is constantly accessible to most people in developed countries, responding to mild hunger signals can be made less easy. Many foods are designed to be “moreish”:

once you have a little, you feel you want more. Biscuits, sweets, doughnuts and ice cream all come into this category: if they are in the larder, most of us will eat more than we intend. Soft drinks are another good example: they are as easily consumed as water, but stimulate the taste buds and pack a hefty wallop of calories. The best way to limit consumption of such foods is by choice when out shopping rather than by will power at home: keep fresh fruit on display and chocolate out of sight! Eating b e f o re shopping may also help.

Unsurprisingly, comparisons between meat eaters, vegetarians and vegans support the expected benefit from basing one’s diet on plant foods with their accompanying fibre and typically low calorie content. The incidence of obesity among vegetarians is low compared with non-vegetarians with broadly similar lifestyles. Vegetarians also show an average body mass index about two units lower than non-vegetarians. BMI is slightly lower for vegans than for other vegetarians.

A key part of appetite control is the sensation of fullness. If the foods available are calorie dense (high in fat or sugar and low in water and fibre) we can eat more before feeling full. Foods such as sweets, doughnuts and soft drinks allow us to pack in a larg e number of calories quickly and easily, without filling our stomachs and without giving time for the hunger signals to die down. This undermines the body’s built-in defences against excessive eating. In terms of diet, the key to avoiding unwanted weight gain is choosing foods that are low or moderate in calories, high in fibre and re q u i re some eff o rt and time to eat.

However, the variation of BMI between individuals on similar diets – due largely to genetic factors – is much greater than the variation of average BMI between dietary groups. Some people naturally tend to be underweight, particularly on a diet high in unprocessed foods and low in fat and sugar, and underweight is also associated with higher death rates.

Lentils Beans Oranges Tomatoes Pasta, wholemeal Avocados Bread, wholemeal Banana Potatoes Almonds Rice, brown Bread, white Pasta, white Rice, white Sugar Oil

Fibre (grams per 100 grams)

Energy (calories per 100 grams)

120 120 50 20 120 160 250 90 85 600 110 270 130 120 380 890

8.4 6.6 2.5 1.0 3.6 4.8 7.0 2.3 1.7 12.0 1.1 2.4 1.0 0.4 0.0 0.0

Fibre (grams per 1000 calories) 70 55 50 50 30 30 28 26 20 20 10 9 8 3 0 0

U n refined plant foods provide plenty of fibre, while refined grains provide only about a quarter of the fibre of their unrefined c o u n t e r p a rts; oils and sugar provide no fibre at all. Meat, fish, eggs, milk and honey are all devoid of fibre. Most plant foods (boiled grains, lentils or beans, raw fruits and vegetables) provide no more than 120 calories per 100 grams and most fruits and vegetables provide much less than this. Bread provides about 250 calories per 100 grams, sugar 380, nuts about 600, and oils almost 900 calories per 100 grams. Any easily consumed calorie source can be expected to encourage overeating and obesity. High-sugar fat-free soft drinks are p a rticularly suspect. Low calorie fruits and vegetables such as oranges and broccoli, which come with plenty of water and f i b re, are unlikely to promote overeating. Some high fat foods such as nuts contain plenty of fibre and need to be chewed t h o roughly and are thus less likely to promote weight gain than heavy use of oils. Shifting from a diet high in animal products, refined grains and sugar to a diet high in whole plant foods (those near the top of the table of foods shown) can therefore greatly reduce the risk of obesity.

'60 years, what an achievement. Here's to the next 60. All the very best !’ Ethical WARES'

Underweight individuals should consume more calorie dense foods, make sure that food is always readily accessible when they feel hungry, and set aside enough time for eating. If your body mass index is below 18.5, increase the calorie density of your food by eating more low fibre foods high in fat and carbohydrate. Make sure that such foods are always readily accessible to respond to even mild hunger. Nuts, bananas and dried fruit are good snacks. Adding extra olive oil to stews or other dishes should also help. Physical activity should not be avoided, however, as it has many health benefits and promotes gaining weight as muscle rather than fat. If your body mass index is above 25 and you are not naturally heavily built, decrease the calorie density of your food by eating more fruit and vegetables and restricting accessibility of calorie dense foods. Young children need more calories relative to their weight than adults and it is no accident that over half the calories in breast milk come from fat. A low fat, high fibre diet is therefore not suitable for a young child. Whatever your weight, eat plenty of brightly coloured fruit and vegetables, including some green leafy vegetables. Limit saturated and hydrogenated fats and refined carbohydrates, particularly if you are overweight. Get healthy fats from foods such as almonds, cashews, and olive or rapeseed oil. These can be particularly beneficial if you are underweight. Include some omega-3 fats by using rapeseed oil for cooking or by adding about sixty grams (two ounces) per week of ground flaxseed (you can grind it in a coffee grinder) to bread, muesli or other dishes. Get outside for at least twenty minutes a day when the sun is high enough in the sky to generate vitamin D (your shadow should be no longer than you). Include a reliable source of vitamin B12 from fortified foods or supplements and the occasional pinch of kelp (kombu) for iodine. A healthy diet conducive to achieving and maintaining a healthy weight need not be either expensive or restrictive. For more information, see Plant Based Nutrition and Health, published by the Vegan Society. www.vegansociety.com/shop Stephen Walsh will be giving the Frey Ellis Memorial Lecture on Nutrition at King’s College London on Thursday 14th October – see pages 10 and 37 for details.

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MAKING A DIFFERENCE Tony Bishop-Weston

MESSAGE FROM CAPTAIN LONG JOHN TOFU AND THE PIRATES OF THE CAROB BEAN “Avast me Hearties! There be a new breed o’ pirates. No ravishin' without written consent, no pillagin' without a receipt and definitely no blood an’ guts. We 'ave considered the issue of weapons o' mass destruction an’ considered the main culprits to be ye 'umble plate, knife 'n fork. Folks is doin' more damage wiv what they be eatin' wivout thinkin' about what they be eatin' than any amount o’ hoojamaflip or other dreaded lurgy*. 'Sail away on 5 a day!' we says. We uses our cutlasses for splicin’ pineapples, cuttin’ the eyes out of potatoes an’ choppin’ the ‘eads off cabbages. The only thing we be chokin’ on be artichokes. Our muskets be used fer puttin' holes in coconuts an’ gettin' the sweet milk from within. We are invitin' people all over the world to be talkin’ like a pirate, and to be eatin’ more fruit and vegetables to avoid scurvy and all manner of diseases, on International Talk Like a Pirate Day September 19th! Be quick and call us fer a treasure map and a chance to win £500, £200, £100 or £50 from our mateys at YAOH fer sharing the secrets o’ life wi’ yer shipmates. (* That's greatly worse than scurvy – wi' a million different symptoms an’ fond o’ manifestin' itself in a thousand different ways wi' no known cure. Prevention is betterer than cure – especially when there be no cure.)

PIRATE COPIES? – GET A PIZZA THE ACTION!

FOREVER A TREASURE Rick Savage has made a huge difference to The Vegan Society. He gave up his home and social life to build solid foundations that have prepared us for rapid expansion. Eventually the time came when we had to give him back to HM Treasury from where we had borrowed him and at the end of June staff waved him goodbye with a glass of champagne (or two), some delicious food from VEG-OUT, the traditional gold watch (engraved with ‘time to get a life’) and all our best wishes.

Star local contacts Sophie and Stephen Fenwick-Paul in Reading seemed to have started a chain reaction that might make a difference worldwide. Joining forces with her local Pizza Express and Redwoods, with their new fantasy-come-true melting vegan cheese, they organised a fantastic evening of deliciousness, fun and celebration. Other inspired local contacts have followed her lead (Veg SX, Croydon Vegans) and we are expecting an epidemic of vegan pizzas very soon. The manager of the Reading Pizza Express was so impressed with demand that he hopes to convince his bosses to go vegan nationwide and please everybody during UK Vegan Week. Check out your nearest restaurant at www.pizzaexpress.co.uk and convince them to make vegan pirate copies of their usual fayre.

MAKE A DIFFERENCE DAY – 30TH OCT Once again Community Service Volunteers national make a difference day kick-starts UK Vegan Week on Saturday 30th October. The Bristol crew are having another Bristol Vegan Festival on this day with an impressive line up of speakers and exhibitors to rival the Manchester and London events. VEG SX couldn’t wait so they are starting the day before, on 29th October, with their trademark mix of fun and tastebud vegducation. See www.worldveganday.org for the latest events.

The Vegan l Autumn 2004

We are in full support of yer "eat more fruit sand veggies" campaign - me Great Granny McSlappy was always sayin' that to us when we were wee pirate sprouts - and she were RIGHT! Cap'n Slappy - Pirate - Founder of international let's talk like a pirate day.

THE DIAMOND JUBILEE AWARDS

2004 Tony Bishop-Weston

EXQUISITE ENTREES, DIVINE DISHES, LUSCIOUS DESSERTS... Our Diamond Jubilee Ball provides a unique opportunity to prove how far veganism has come in the last 60 years. The food is probably the most essential factor of all. Vote for your favourite menu or if you think you can do better, call us now. We have a celebration box of Booja Booja chocolates for the best suggestion.

Paul Yau Menu Pressed Terrine of Mediterranean Vegetables, Saffron & Basil Dressing Courgette Flower Stuffed with Mushroom & Tarragon, Walnut Dressing ***** Risotto of Aubergine Confit in a Nest of Leeks Spiked with Baby Asparagus, Dressed Roquette, Salt & Vinegar Tomatoes, Carrot Towe rs Dome of Quinoa Wrapped with a Trellis of Courgette & Carrot, Essence of Tomato & Basil, Studded with Lentils & a Medley of Peppers ***** Rich Chocolate Fondant, Peach & Orange Compote. Roasted Pear and Chocolate Polenta, With Rosemary scented Maple Syrup, Sprig of Red Currants

* Minimum Donation is £115 per person or £950 for a table of ten to secure your place at The Diamond Jubilee Ball. The Vegan l Autumn 2004

ON THE JUBILEE WALK: MEET ME IN TRAFALGAR SQUARE Laurence Main

he Diamond Jubilee Walk has brought me home to Dinas Mawddwy. Camping at 2971 ft within a few yards of the cairned summit of Aran Fawddwy on the night of 2 June, I prayed at the moment of the full moon (05.20 hrs) on Thursday morning, 3 June. Descending to my village and the Meirion Hill, I was greeted by none other than Arthur Pendragon. He was back at the site of the Battle of Camlan (537AD) to race up Ray Street on the Meirion Hill as a Quest Knight in the Loyal Arthurian Warband. And rightly so, for this former woollen mill now boasts a fine plantation of willow to provide renewable energy. Spreading the vegan message regarding land use has been a major point of this journey through our sacred countryside. I write as oil prices are rising and doommongers assert that our landscape must be blighted by wind turbines if we are not to have more Sellafields. Nonsense - the real fuel for the future is wood! It can be stored for use when needed; with only a proportion of a forest being coppiced, it acts as a carbon sink (thus oxygenating the air), helps prevent soil erosion (unlike subsidised sheep grazing) and provides habitats for wildlife. The Vegan Society realised this way back in 1982 when it sponsored the first biofuel machine (to show the alternative to animal grazing in upland areas) at the Centre for Alternative Technology, Machynlleth. Professor David Hall of London University, the leading expert on solar energy who gave evidence at the Windscale Inquiry of

1975, came to point out the benefits of growing wood for fuel when we made the Vegan Society’s second film Time for a Change in 1983.

Reaching the bare pastures of Yorkshire, I was delighted to read in the May issue of The Dalesman magazine about Yorkshire farmers switching from sheep to willow. Our penny is dropping! Yorkshire also brought my first companions as a dozen vegans joined me between Hebden Bridge and Todmorden. Leaving Hebden Bridge by the canal towpath we enjoyed an unexpected bonus when a café unveiled a banner proclaiming it sold vegan food! It was their very first day and a pure coincidence that we should walk past. The vegan chocolate cake was delicious. We then enjoyed a wonderful meal in another vegan café in Todmorden.

Our big point, of course, was that the only way to release the necessary land for trees (our natural climax vegetation is broadleaved woodland, by the way) was to dispense with grazing ‘livestock’ (or should that be deadstock) and to adopt a vegan diet. Vegans need about one eighth of the land that omnivores need to feed themselves. Animals are extremely inefficient converters of plant protein and energy: it is much better to eat plants first hand – a vital point in a hungry world (threatened with GM crops) that also needs renewable energy. The woodland shading my path as I followed the West Highland Way past the eastern shore of Loch Lomond proved my point.

‘Congratulations for making history in 1944 by starting the first bloodless revolution.’ Arthur Ling - Founder Director Plamil

Following the canal towpath to Manchester, I was joined by more vegans and gave an evening talk. My pile of press cuttings is growing and the fairy queen whose navel I camped on in the Eildon Hills near Melrose seems to be smiling upon us. Not far south of her, I passed a survivor of the Jedburgh Forest – the Capon Tree – illustrating what our land has lost and needs restoring. Quite simply, by working in harmony with nature, rather than raping the planet, all our needs can be met. Tell this to the world by joining me at 12 noon when I reach London’s Trafalgar Square (meet at the bottom of the National Gallery steps) before the Vegan Society AGM on Saturday, 30 October. Let’s walk together to Conway Hall. I’ll be in shorts and sporting a beard and a Vegan Society Diamond Jubilee pennant will adorn my rucksack.

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THE PIGEON:

SYMBOL OF PEACE OR TARGET FOR ABUSE Vanessa Clarke

he descendants of the Rock Dove who bring life to the bleak concrete cliffs of our towns and cities were introduced in medieval times by the very species that now persecutes them. Pigeons have been celebrated by man for 6000 years. They were sculpted on Egyptian tombs, carried messages for King Solomon and helped Julius Caesar to conquer Gaul. Poets throughout the ages, including Shakespeare, have extolled their beauty, while Samuel Pepys mentions their refusal to desert their young during the Great Fire of London. To many, these gentle creatures are a symbol of Peace, Love and the Spirit of God – but not, apparently, to the current bosses at London’s City Hall.

The pigeons in Trafalgar Square are as famous as the doves of St Mark’s in Venice and a source of delight to generations of children and tourists. Recently, however, they have been terrorised with noise, hawks, water cannons and even giant vacuum cleaners while so-called “heritage wardens” are employed to harass anyone who tries to feed these living symbols of London’s heritage – all at the behest of a politician who pledged to make London a cruelty-free zone when courting the votes of concerned and compassionate citizens. Bernie Rayner, whose family had sold corn in the square for half a century, did his best to fight back by applying to the High Court for a Judicial Review, but was eventually bought out and his familiar kiosk disappeared from the square. The behaviour of the authorities brought vigorous protests from MPs and celebrities as well as from countless Londoners and tourists. The matter was raised in Parliament, where the Government’s Chief Veterinary Officer assured the House that the pigeons posed no threat to human health. This view was echoed by the Royal Society for the Protection of Birds, while an American expert summed it up by pointing out that one is more likely to be struck by lightning than catch anything from a pigeon.

The Vegan l Autumn 2004

If pigeons were a serious threat to human health, pigeon fanciers would not survive the long hours spent in dusty lofts and the extremely lively people at Pigeon Recovery and other wildlife centres would not be with us today. Yet the s c a re stories continue because there is big money to be made out of human ignorance and fear, and so-called pest control agencies are happy to invest a lot of money in perpetuating the myths. To find out more about the current state of play – if that’s the right expression for this gratuitous urban bloodsport – contact Save The Trafalgar Square Pigeons (STTSP). The number of pigeons has already been reduced by at least half and the square is a virtual desert during the day as the b i rds search elsewhere for scraps to supplement the morning feed provided by STTSP under the latest agreement with the authorities. Anyone nostalgic for the wonderful sight of Trafalgar Square with its thousands of semi-tame pigeons should visit around 7 a.m. just before feeding time – better still, join the hard pressed rota of volunteers who feed the birds every morning, whatever the weather. Donations are also welcome to help cover the considerable costs involved in feeding the birds and publicising their plight.

If you find a sick or injured bird in Trafalgar Square, inform STTSP by calling 07950 051630. Broken legs and wings can be fixed, youngsters can be hand reared and disabled birds given sanctuary for life thanks to Pigeon Recovery, but beware of taking a poorly pigeon to other vets or animal welfare organisations without being absolutely sure what they intend to do with it – they are not legally obliged to treat creatures classified as “vermin” and may well destroy it as soon as your back is turned. The Pigeon Control Advisory Service, www.picas.org.uk, does its best to bring a little sanity into the paranoia that regularly grips municipal and railway authorities, leading to ill conceived and pointless massacres and netting off nesting areas with young birds still in them. All such methods are both cruel and ineffective, merely creating a temporary gap to be filled by pigeons from surrounding areas, who profit from the increased food supply to replenish their numbers at an astonishing rate until they, too, become the victims of misguided priorities and wasted resources and a source of profit to the killing agencies.

Any pigeon that is very small, communicates with a high pitched squeak or still has tufts of yellow down will not survive long on the ground and the chances of returning it to its nest are very small. Adult birds may be sick or injured, or simply waterlogged and exhausted. In the latter case, a couple of days’ warmth and food is often sufficient to restore the bird to health. In other cases, the job is a lot longer. My first venture involved a youngster who had simply been blown off his ledge and was too young to fend for himself. Even after they leave their nests to forage on the ground, the young birds are regularly fed by their parents, and I was told that the bird would have to stay in care until its voice broke (yes, really!) After several weeks of eating us out of house and home, roosting in an upturned lampshade balanced in a flower pot on a high shelf, there was still no sign of any change from the high pitched squeak that greeted us every morning at dawn and we were still none the wiser as to the bird’s gender. Then one morning we were woken by the usual frenzied squeaking for breakfast, to which I responded with my usual question, “Yes, I know you’re an early bird – but are you a girly bird?” The reply was a peculiar squawk, followed by a last high pitched squeak and then a throaty grown-up coo. We were then treated to a beautiful display of bowing, circling and wing spreading, accompanied by enthusiastic cooing – proving beyond doubt that our early bird was certainly a whirly bird but absolutely not a girly bird. Shortly afterwards he got his marching orders and left home to join the local flock. Other less easy cases have been passed on to the experts or taken to a sanctuary to socialise with other youngsters before being released as a group. For advice on how to help a sick or injured bird, see http:// members.aol.com/duiven/recovery/recovery.htm Or if you’re in the London area, take it to Pigeon Recovery, 8 Vermont Road, Sutton, Surrey SM1 3EQ Tel. 0208 644 7349

Pigeons rely on our generosity and wasteful ways, but do not be tempted to feed them where this will attract complaints or reprisals from malevolent authorities. Look out for fallen youngsters under bridges or in shop doorways, throw a jacket or towel over them and take them home or to a rescue centre. Pigeons are not aggressive and their beaks cannot cause injury. A cardboard box with something soft and a few airholes in it is an ideal emergency container as a warm dark environment helps to overcome shock. Do not be too fearful of causing stress by a clumsy catch: a cat or less charitable human will soon be along and will have no such qualms. A good emergency food is crushed digestive biscuits moistened with water. The bird should also be offered water by dipping the tip of the beak in a small container – unlike other birds, pigeons can suck water up with their beaks, but be careful not to force water down the bird’s throat or submerge its nostrils.

For an update on the situation in Trafalgar Square and ways you can help, contact Save The Trafalgar Square Pigeons, www.savethepigeons.org BM Pigeon, London WC1N 3XX Both organisations operate on a shoestring and even the smallest donation is more than welcome.

It is relatively easy to nurse a pigeon at home since they are semi-tame and less liable to shock than wild birds. They are also extremely amusing, particularly fledglings developing towards adulthood.

'Congratulations on this, the Vegan Society diamond jubilee and congratulations on doing your best in making the world a saner, healthier, and more compassionate place.’ moby

When Pigeon Recovery found me I’d already been left for dead, My wing was exceedingly painful And so was the side of my head. They nursed me with love and affection And told me they’d not let me die; They bandaged my head and patched up my wing, Then let me return to the sky. I thank you Recovery Ladies For without you I’d surely be dead; The Emergency Service for Pigeons Needs your help can you spare them some bread? Bernie Laprade www.BernieTV.co.uk

The Vegan l Autumn 2004

DIAMOND DISHES L

ed by Julia Jarrold, Lewes and Hastings Vegetarians and Vegans have been making a difference in East Sussex for quite a while now. Julia’s vegan cakes are legendary and the group has had many successful fundraising events. Two of the members recently decided that the group had been so successful at enticing people in the area to eat more veggie food that it was time to start up their own catering company. Cordon Vert trained Di Page and Pat Wilder have formed VEG-OUT and have already been commissioned to organise a few vegan weddings. To find out more about them go to www.veg-out-sussex.com or call 01323 449341. Here are their suggestions for a celebration dinner.

PINK GRAPEFRUIT SORBET Serves four to six

FILO TARTLETS WITH ACKEE, ONION AND CHILLI OR BUTTERNUT SQUASH AND RED PEPPER FILLING

4 pink grapefruits 300g sugar 250g tonic water Approx. 30ml gin

Serves four as a starter

Peel and segment the grapefruit over a bowl to catch all the juice.

Ackee filling 1 x 225g tin ackee, drained 1 x small onion, finely chopped 1 x red chilli, finely chopped 1 tablespoon olive oil Freshly ground black pepper to taste

Add sugar, water and gin and blend well. Place the mixture in an ice cream maker for about 50 minutes or until firm.

Four large sheets of filo pastry Olive oil for brushing

Butternut squash and red pepper filling 1 small (about 300g) butternut squash, peeled and chopped into 2 cm dice 1 x small red pepper, de-seeded and cut into 2 cm strips 1 tablespoon olive oil 1 clove garlic, crushed Pre-heat the oven to 200°C.

The Vegan l Autumn 2004

three layers in each tin, brushing each one with oil and arranging each layer to form a star shape. Bake blind for 5 minutes or until very light golden brown. Set aside to cool. For the ackee filling: Fry the onion and chilli in the oil until transparent. Add the ackee and black pepper, stirring gently to break up the ackee pieces slightly. Leave to cool. For the butternut squash and red pepper filling: Spread out the squash and pepper on a baking tin with the garlic and spoon the oil over.

Using either a tartlet tin or mini muffin tin, cut the filo pastry into squares so that the corners stand up above the top of the tin.

Roast at 200°C for about 25 minutes or until the edges of the pepper are slightly blackened. Cool, then puree in a blender or processor.

Brush each piece of filo with olive oil and lay it face down into the base of the tin, building up

When both fillings are cool, spoon into the filo cases and serve immediately

CHESTNUT, SHIITAKE MUSHROOM AND FENNEL TIMBALES Serves four, using 4 x 7 cm rings For the base: 6 vegan oatcakes 40g vegan margarine 15g cheddar style Cheezly, grated For the topping: 125g vacuum packed or tinned chestnuts, finely chopped 1 x medium red onion, finely chopped 50g shiitake mushrooms, finely chopped 1 x large bulb fennel, finely chopped, reserving fern for garnish 2 x tablespoons walnut oil plus a little for coating the tins Half a teaspoon ground allspice 2 cloves of garlic, crushed Half a teaspoon freshly ground black pepper 1 teaspoon shoyu 1 teaspoon freshly chopped sage 1 teaspoon freshly chopped thyme 1 teaspoon freshly ground fennel seeds 75 ml vegan red wine 12 fresh (or thawed frozen) cranberries

Pre-heat the oven to 190째C and brush the insides of the baking rings with oil.

In another pan, heat the remaining walnut oil and sweat the fennel until soft.

Melt the margarine and crush the oatcakes in a bag with a rolling pin. Add to the melted margarine, mix well, then stir in the Cheezly.

Allow both mixtures to cool slightly, then layer on to the oatcake bases, beginning with the chestnut and topping with the fennel.

Press the mixture firmly into each of the rings on a baking tray and refrigerate.

Bake for about 20 minutes or until the top is very light golden brown.

Heat half the walnut oil and fry the chestnuts and onions until light golden brown.

Leave to cool slightly before removing rings. Garnish with fresh cranberries and fennel fern.

Add the red wine and mushrooms and cook for a further 5 minutes. Add the allspice, garlic, black pepper, shoyu, sage and thyme.

Serve with roasted parsnips, carrots and beetroot, glazed mange tout, spiced cauliflower and broccoli florets and some rich gravy.

PEAR AND GINGER ICE CREAM Serves four to six 400g pears 225g sugar 400g coconut milk Juice of 1 lemon Approx. 30ml kirsch 8 pieces of stem ginger 1 bar of dark chocolate Peel and chop the pears finely. Chop the stem ginger finely. Cook the pears and stem ginger in the lemon juice and a small amount of water until soft. Allow to cool. Add the coconut milk and kirsch, mix thoroughly and pour the cold mixture into an ice cream maker for 40 to 50 minutes or until the mixture is firm. Pour the mixture into a container and leave in a freezer overnight. Drizzle with melted dark chocolate to serve.

The Vegan l Autumn 2004

Over 60 and looking for a Vegetarian/Vegan Home in East Sussex or Colwyn Bay? We have a few fully self-contained single/double flats recently refurbished and available to rent now in our sheltered homes. Our charges include a mid-day meal (optional) and otherwise residents cook for themselves and lead an independent life within peaceful and picturesque surroundings, amongst others who share a common interest. If you feel you would enjoy the companionship of other vegetarians and vegans please contact: Jayne Freeman (Secretary) The Vegetarian Housing Association PO Box 193 Hastings TN34 2WT 01424 757851 Mon-Thurs (inclusive) 9.30am â&#x20AC;&#x201C; 12.30pm email: Jayne@veghousing.org.uk (You are welcome to leave a message outside of office hours and we will respond at the earliest convenience.

GROW VEGAN PERMACULTURE IN THE VEGAN ORGANIC GARDEN Graham Burnett

any people think of permaculture as being a set of vaguely mystical gardening techniques, or perhaps that they need to buy some land before getting started. In fact, it is more of a holistic philosophy and its practice is open to anyone, whatever their situation or bank balance. The concept of permaculture originated in the 1970s as a way of finding ecologically sensible alternatives to the industrialised farming practices wreaking havoc on a planetary scale. It has since evolved into a design system that brings sustainability – a better word might be ‘earthrightness' – to all fields of human activity, from food production, energy management and dealing with 'waste' to housing, transport, green economics, health and community building. Permaculture is not the same as veganism, but to me its fundamental ethical underpinnings – 'Earthcare' (look after Gaia), 'Peoplecare' (look after each other) and 'Fairshares' (there's enough for all our needs but not for all our greed) – does not seem so very different from the compassionate concern for 'Animals, People and Environment' highlighted on the Vegan Society sticker in my window. Apart from issues of cruelty, the Western expectation that meat and dairy be available on the table three times a day, seven days a week, 52 weeks a year is globally unsustainable. Animal farming accounts for some 85% of land use in the UK, either for grazing or for the production of fodder crops. Yet it is said that a vegan Britain could be selfsufficient on just 25% of the agricultural land currently available. Lessening our national dependence on animal products could potentially reduce the burning of fossil fuels used in the importation of food and other goods while at the same time freeing up large areas for reforestation projects to help reverse global warming. These wider proposals are explored in what is virtually a vegan perm a c u l t u re manifesto, Abundant Living in the Coming Age of the Tree by the late Kathleen Jannaway.

Grow Vegan Puzzler Q. What are the three fundamental ethics of

permaculture? Send your answer on a postcard to the Vegan Society Prize this month: Vegan 4 the Planet T- s h i rt (please state size required) Summer Grow Vegan Winner - Dr H.G.A. Hughes, Corwen

However, we can all make a difference today in our own vegan-organic gardens, even if it's just a balcony or window box, by applying permaculture design principles such as:

8 Working with nature. For example, using mulches rather than digging will encourage worms to cultivate the soil; planting flowers such as poached egg plants or making a pond will attract pest-controlling ladybirds and frogs.

8 Creating diversity. Grow as wide a variety of fruits, nuts and vegetables as possible (polyculture) rather than just one thing, as tends to be the dominant habit of modern monocultural farming systems.

8 Using biological resources to increase fertility. Plant a comfrey patch and use green manures as well as producing plantbased compost to develop the natural health of the soil.

8 Closing cycles. Compost your kitchen waste, don't put it in landfill pits; even better, install a compost toilet to stop your own 'wastes' from being flushed out to sea. Permaculture principles are also about how we look at things. For example:

8 See solutions instead of problems. Those nettles aren't weeds they are a resource: you can eat them in soup or make them into rope, dyes and fertiliser; they are also medicinal and attract butterflies.

8 Yield is limited only by imagination. Permaculture designers, like the best cooks and gardeners, are constantly trying out fresh ideas, learning new techniques, finding new niches to utilise and gathering more knowledge. By comprehending and copying natural systems, we can develop techniques to multiply such opportunities. Above all, permaculture design is about making beneficial links and connections, developing the careful observational skills that teach us how to put things in the right place and how to increase 'edge' – that space where a plurality of ecosystems or sets of ideas combine synergistically to maximise yields and creativity. We all need to begin ‘gardening our world back to life’, so join the permaculture plot today and create your own ‘embarrassment of abundance’! Graham Burnett runs permaculture courses and is the author of Permaculture, a Beginners’ Guide, available from Spiralseed, 35 Rayleigh Avenue, Westcliff on Sea, Essex, SS0 7DS (£5.50 inc p&p) www.spiralseed.co.uk The Permaculture Association (Britain), BCM Permaculture Association, London, WC1N 3XX www.permaculture.org.uk Abundant Living in the Coming Age of the Tree, just £2.35 including postage from the Movement for Compassionate Living, c/o Sumac Centre, 245 Gladstone Street, Nottingham NG7 6HX www.MCLveganway.org.uk Vegan-Organic Trust (VOT) gives advice, publishes information sheets, runs courses on vegan-organics, organises visits to vegan farms and produces Growing Green International, a magazine full of information and guidance on cruelty free growing. For details contact Patrick Browne, VOT,161 Hamilton Rd, Longsight, Manchester M13 0PQ. veganorganic@riseup.net General enquiries to 0161 928 3614 www.veganorganic.net

The Vegan l Autumn 2004

ALLOTMENTS

– HOW THEY CAN BALANCE OUR LIVES Stu Phipps

here is nothing new about allotments. They have been with us for centuries and were cultivated in abundance during wartime. They came into being around the time of the Parliamentary Enclosure Acts, passed during the late eighteenth and early nineteenth centuries, when large a reas of open land were converted into smaller plots re f e rred to as allotments. During World War Two, the activities of the German U-Boats reduced the amount of food that could be imported into this country. As a result, food rationing had to be brought in by the Ministry of Food and continued for a number of years. People were encouraged to grow as many of their own vegetables as possible and the Dig for Victory slogan was born. Back gardens were converted, town parks w e re given a new purpose and allotments a p p e a red all over the country. Allotment gardening is still a great passion for many people, though sadly there are far fewer allotments now than there were sixty years ago – when there were well over a million compared with about 300,000 now. With pre s s u re of work leaving many people little time free, and with a plentiful supply of vegetables available from the local supermarket, it is easy to understand the decline. So should we be concerned about this reduction in the number of allotments? The simple answer is yes - and not just because of tradition. The rushed, pre s s u red lifestyle that so many people now have to cope with brings high levels of stre s s and anxiety, which in the long term is very bad news for our health. We all know that too much s t ress can cause health problems, but how many of us take positive action to combat it or even just to slow down a little? We owe it to ourselves at least to try to reduce our stress levels and to take time out now and again. T h e re are many ways of achieving this, and not the least of them is the humble allotment. There are few healthier ways to spend one’s time than in re g u l a r physical activity out in the open air.

The Vegan l Autumn 2004

The simple act of weeding around the young plants and watching the results of our eff o rts slowly transforming into fantastic fresh cauliflowers, ru n n e r beans and sweet corn nourishes our very souls, c reating an inner calm that is hard to beat. This in turn makes us mentally fitter. At the same time, our physical fitness will improve with the work and exercise we put into digging and weeding our land and the time spent out of doors in the fresh air. Then there is the actual prize of eating all that delicious fresh produce. You just can’t beat eating your own home-grown peas, salads and greens. Sweet corn picked, cooked and eaten within the hour makes you realise that you have been missing something all your life. It is also good to know exactly what has been put into your food, and eating uncontaminated fresh vegetables gives your body a further healthy boost. An allotment also provides an excellent meeting place where you will always find other friendly gardeners who are happy to chat and share knowledge. Taking on an allotment is not necessarily an easy undertaking and there is a fair amount of hard work involved, especially in the early stages if you take on one that has been neglected for several years. But with time, and working at a steady pace, you will be amazed at the results that you can achieve. You could even hire a rotavator or beg family and friends to help with the initial dig! So you feel you want to take a plot on? The first step to obtaining one is to contact your local council. Many councils provide allotments, while others should at least be able to point you in the direction of any local private allotment associations. Typical costs for an allotment are £10 to £20 per year. If there is a waiting list in your area or simply no plots available, you might consider converting part of your garden into a small growing area. With a little effort and ingenuity, even window boxes can produce great results. There are huge gains to be had all round from keeping an allotment, so why not give it a try and see how it can improve your own health and quality of life as well as the environment?

SUNSHINE AND HEALTH Sandra Hood, BSc (Hons), SRD

ver recent years health care professionals have been encouraging people to ‘cover up’ with clothes or lots of sunscreen to protect us from the ‘harmful’ rays of the sun that can cause skin cancer. Sunlight exposure is viewed as a major avoidable cause of cancer. Studies have shown that the sun can cause skin damage in the form of cancer or premature ageing, and the increase in skin cancer cases over the last few years confirms the belief that the sun is dangerous, but do we need to avoid the sun quite so much as some authorities suggest? First, vitamin D is not really a vitamin. Ultra violet (UV) radiation on the skin f o rms vitamin D3, which is technically a h o rmone, regulating growth and repair of bones and absorption of calcium. There are two forms of dietary vitamin D: D2, which is of plant origin, and D3 from animals. Omnivores can get a significant amount of this vitamin from animal products, such as fatty fish and eggs. Fort i f i e d foods such as breakfast cereals and m a rgarine (which is required by law to contain vitamin D) are important sources for both omnivores and vegans. However, sunlight remains the main and probably the best source of vitamin D for most people, so by avoiding the sun too much we may be compromising our health. In the early 20th century sunlight was considered a treatment for a number of health problems, particularly tuberculosis of the skin, and it was common practice for hospital patients to be wheeled out into the sunshine or prescribed a visit to the seaside for the sea breeze and plenty of sunlight to aid re c o v e ry. In recent times, studies have suggested that excessive intermittent sun exposure – leading to sunburn – causes malignant melanoma, which can be fatal, while consistent exposure through outdoor working does not increase this risk. Skin ageing, cataracts and nonmalignant skin cancer, however, are associated with both forms of sun exposure (Ness et al., 1999).

Because sun exposure is linked with skin cancer, it is often forgotten that sunlight may actually be a potent agent for cancer prevention (Selby and Mawer, 1999). Vitamin D and its metabolites may play an important part in the prevention of internal malignancies such as breast and bowel cancer. Other suggested benefits of sun exposure are reduced risk of coronary heart disease, rickets, osteomalacia, fractures and multiple sclerosis. In addition, most people report a greatly improved sense of wellbeing in the summer months. As psychiatric illness is an important factor in population health, any beneficial effect of increased exposure to sunlight may appreciably reduce the population burden of disease (Ness et al., 1999).

So if we are to rely on sunlight for this vitamin, how much do we need and how much is safe? Children between the ages of 6 months and 3 years may be particularly vulnerable to vitamin D depletion due to the rate at which calcium is being laid down in bone at this time and the limited availability of UV radiation for many children. The Department of Health there f o re recommends that all children up to at least two years of age should receive a vitamin D supplement providing 7 mcg per day. Pregnant and bre a s t f e e d i n g women, people over 65 years of age and those confined indoors should take 10 mcg per day. For the rest of the population, a p p roximately 15 minutes exposure to sunshine per day from spring thro u g h to autumn at times when the sun is well above the horizon, though perhaps avoiding the middle of the day in high summer, should pro v i d e adequate stores for those with light skins. The greater the area of skin exposed, the more vitamin D synthesis will occur – just be sure not to get sunburnt! Fortunately, the exposure re q u i red to allow vitamin D pro d u c t i o n is less than that which risks sunburn.

‘Happy 60th birthday -- how do you keep looking so young? - it must be the diet. Congratulations and every success for the future.’ Terry Huxtable, Dr Hadwen Trust

The risks and benefits differ between climates and populations: light skinned people need less exposure than dark skinned people, whose skin pigments protect from sunburn in warm climates but also limit the amount of vitamin D produced. For the elderly, longer exposure may be beneficial as studies have shown that 30 minutes spent outdoors each day has a significant effect on calcium metabolism in the elderly (Reid et al., 1986). Vegans can obtain adequate vitamin D if they regularly spend time outdoors from spring through to autumn. A daily 15 minute walk, with face and arms exposed and without sunblock, will ensure that you get your vitamin D top-up for the day. In addition, it is prudent regularly to include fortified foods such as non-dairy milks and cereals in the diet. Moderate exposure to sunlight is certainly beneficial and not the killer it is sometimes made out to be. As with most things, however, taken to excess it can be harmful. So enjoy the sunshine, along with a healthy vegan diet, as a potent treatment for good health. References: Ness AR, Frankel SJ, Gunnell DJ, Smith GD (1999): Are we really dying for a tan? British Medical Journal, 10 July 1999, Vol. 319, pp 114-116 Reid IR, Gallagher DJ, Bosworth J (1986): Prophylaxis against vitamin D deficiency in the elderly by regular sunlight exposure, Age and Ageing, 15 January 1986, 15(1), pp 35-40 Selby PL and Mawer EB (1999): Exposure to sunlight may reduce cancer risk, British Medical Journal, 16 October 1999, Vol. 319, pp 1066-7 [Part of an exchange of letters debating the article by Ness et al. above and illuminating the research and controversies on sun exposure and health.] The Vegan l Autumn 2004

THE LONDON VEGAN FESTIVAL Robin Lane and Alison Coe (organisers)

aving outgrown Conway Hall, this year’s Vegan Festival took place at a much larger venue, Kensington Town Hall. There were over 60 stallholders ranging from animal rights campaigning groups to a wide selection of vegan companies and groups such as Vegan Runners, Yaoh, Roadpeace, Namaste, Veggie Pets, spiritual healing and Indian head massage among many others. Delicious vegan food was provided by Veggies, Leon’s Catering and The Hebrew Israelites of Jerusalem. In the main hall, sweet treats were on offer along with raw food snacks and a variety of pestos. As well as the usual hot drinks, refreshing organic juices made from fruits, greens and hemp milk (not all in the same glass!) were available from Chris Kay’s juice bar, and if alcohol was your tipple you could buy drinks from the bar run by Pitfield brewery. Excellent entertainment was provided by musicians beginning with singer/songwriter Robb Johnson, well known in animal rights circles. He attracted a good crowd with songs both serious and amusing. Robb’s set was followed by Lost & Found playing flutes and a Turkish stringed instrument in various European styles. Harry Burns finished the day with a lively set of rock ‘n’ roll and skiffle. The Mudlarks played relaxing music in the foyer throughout the day. Also featured was Rainbow Eagle and his partner reading and performing poetry. There was a diverse selection of talks as well as a demonstration by Soya Fresh on how to make your own soya milk.

On Saturday June 19th, Robin and Alison were involved in a Free Vegan Food Fayre organised by London Animal Action which took place in central London and attracted over 400 members of the public.

Last on the agenda were Leafcycle with their fascinating demonstration and talk on how to make nutritious food from leaves. It was quite tasty!

This year`s London festival will hopefully provide inspiration for similar vegan festivals in America when Lee Hall writes her article for the US Action Line magazine. Let`s hope that vegan festivals grow and grow and become world wide, encouraging more people to go vegan.

Drop-in activities for children at the start of the festival were followed by two well attended art workshops run by co-organiser Alison Coe. Children had masks and beautiful patterned papers to take home. Sally and Jaimie Novello`s face painting attracted both children and adults to get festive with flowery and animal faces.

Many thanks to our sponsors: The Vegan Society, Veggies, Plamil Foods, Redwood Foods, VeganStore.co.uk, London Animal Action, Total Liberation and Yaoh and to the invaluable volunteers. Special thanks to Bernie Laprade for designing and running the excellent website and to Rick Savage for his continuous support over the years. For report & photos see www.londonveganfestival.org.uk This year’s festival attracted at least 1400 people, including many newcomers who had never attended a vegan festival before. There were also people who had travelled from Scandinavia, Germany and North America specifically for the festival. This event was our seventh vegan festival and, we feel, our most diverse, building bridges between different groups and individuals. Our ideas have developed since the first festival and experience has enabled us to overcome difficulties along the way. The idea for a vegan social event was originally proposed by Chris Sutoris at the Vegan Society AGM in 1996 and was developed by Robin and Alison during the first National Vegan Festival which took place in 1998.

‘All congratulations on your Diamond Jubilee.’ Virginia McKenna Born Free Foundation

The festival proved a great success with over 1000 people attending. There are now several vegan festivals around the country.

On Tuesday 29th June Robin’s mother died after a long illness. Audrey Lane was a committed animal rights campaigner and long-term vegan before contracting dementia around seven years ago. We would like to dedicate The Vegan Festival 2004 to the memory of Audrey, Ros Dadej (co-founder of CALF) and all of the activists who have given their lives, their time and their dedication to help create a world free of animal exploitation and abuse.

The Vegan l Autumn 2004

THE PATH

TO INNER PEACE Pauline Lloyd

eeling stressed out? Maybe you should start meditating! Meditation is an excellent way of dealing with life's stresses and strains and can also be most useful in times of illness, personal crisis, or for dealing with pain. Perhaps more importantly, it doesn't have any of the harmful side effects that are associated with drug, cigarette and alcohol use. Meditation essentially involves using various concentration techniques to quieten and still the mind. During meditation, thoughts start to slow down and eventually cease. If you meditate regularly, you may notice that certain changes occur. For example, you may start to feel calmer and more serene, have an enhanced sense of well being, or simply feel more contented. Occasional mystical experiences have even been reported. Good luck with these – I'm still waiting for one! These positive effects can last for some time afterwards, enabling you to deal much more effectively with any stressful situations that arise. Although still somewhat controversial, meditation is becoming more widely accepted by the medical profession as a means of treating certain disorders. It seems to be particularly useful for treating stress and related conditions such as tension headaches, depression, anxiety and insomnia, but also shows considerable promise in the prevention and treatment of coronary heart disease. Preliminary studies have shown that meditation can lower blood pressure and cholesterol levels and improve clogged arteries in patients with heart disease. Indeed, Dr Dean Ornish uses meditation, exercise and a low-fat nearvegetarian diet in his non-surgical programme for reversing heart disease. The Bristol Cancer Help Centre also runs courses for cancer sufferers which include meditation, relaxation and visualisation techniques. Personally, I find meditation as effective as a painkiller for treating migraine, the pain often subsiding for up to three hours. Getting Started You really need to be able to meditate on a daily basis to experience much benefit. This requires a certain amount of self-discipline and you will be more likely to persevere if you integrate your meditation into your daily routine in some way. Try setting aside a period of about twenty minutes a day, at a time when you are least likely to be disturbed. It is a good idea to meditate for just five to ten minutes to start with and then gradually extend this to the full twenty minutes. Before you start, make sure you are warm enough and perhaps unplug the phone. A comfortable position is essential. It can be most distracting if tingling sensations develop in your extremities halfway through.

The Vegan l Autumn 2004

The most famous meditation position is the lotus position, but most beginners will find it easier to sit upright on a wooden chair with their feet resting on the floor and their hands resting face down on their knees. You will probably feel more secure if the chair has armrests. Distractions can be reduced by loosely closing your eyes while meditating. Most meditation techniques involve using some sort of focus to still the mind. This may be a sound, something inside your body (e.g. your breathing), or a visual image such as a flickering candle flame, a beautiful flower, or a crystal. World wide, about 5 million people practise Transcendental Meditation, where the focus is a word or phrase, known as a mantra, rhythmically repeated over and over again, either silently or aloud. You could use 'love' or 'peace' as your mantra, or select a word or phrase that has special meaning for you. Incidentally, it is quite natural for the mind to wander somewhat when meditating – don’t let this bother you, but return immediately to your mantra or other focus. Using a mantra is a fairly straightforward meditation technique and suitable for beginners, but novices will probably find the following breath counting technique even easier: Sit in your chosen position. Relax. Start to count your breaths (each inhale and exhale is counted as one breath). Count your breaths up to ten, and then return to one and start again. Repeat until the end of your practice time. If you lose count at any stage go back to one and start again. For variety, try altering the way you count. For example, you could count each breath at the turning point between breathing in and breathing out, or when you exhale rather than when you inhale. Jessica Macbeth’s fascinating book, Moon Over Water (Gateway, 1990), provides clear descriptions of many other meditation techniques, including some that are suitable for beginners. It can be purchased from the Bristol Cancer Help Centre, along with various taped beginners' meditation courses. (Tel: 0117 980 9522, or order online at: www.bristolcancerhelp.org). Pre-recorded guided meditations are also especially suitable for beginners. The Beach of Tranquillity is one of six guided meditation tapes in the Nature's Way series and can be ordered from Dawn Awakening by phoning 01803 864866. These tapes/CDs are very easy to use and usually consist of a short relaxation exercise, specially composed music and a guided journey to a nice place such as a beach or lakeside. I wish you a most enjoyable and peaceful journey!

Vegetarianism and veganism transcend all other isms. Happy 60 vegan years! Nitin Mehta MBE - Young Indian Vegetarians

Reviews Barry Kew, Andy Lawson and James Southwood

Empty Cages: Facing the Challenge of Animal Rights by Tom Regan Publishers: Rowman & Littlefield ISBN: 0-74253362-2 Cover price: $21.95 or £12 This personalised account ‘dispels the negative image of animal rights advocates as portrayed by the mass media, unmasks the fraudulent rhetoric of ‘humane treatment’ and explains why existing laws function to legitimise institutional cruelty’. The book tackles eleven objections to animal rights and includes descriptive chapters on turning animals into food, clothes, performers, competitors and tools. Underpinning the work is Regan’s verbal marker and concept of the ‘subject-of-a-life’, first developed more than 20 years ago in trying to understand why humans have rights, then used to ‘unlock the mystery of animal rights’ and applied to the least controversial non-human cases: ‘each of us is equal because each of us is equally a somebody, not a something, the subject-of-a-life, not a life without a subject.’ Empty Cages is addressed not so much to ‘Da Vincians’ (born with animal consciousness) or ‘Damascans’ (suddenly turned on) as to ‘Muddlers’ (‘growing slowly into animal consciousness’) who may recoil at the ten animal rights ‘turnoffs’ which Regan, a former Muddler, challenges here. But anyone can learn from it. Buy a copy, read it, and give it to a Muddler so that s/he can (re)engage positively with the simplicity and profundity of animal rights. The companion volume, Animal Rights, Human Wrongs: An Introduction to Moral Philosophy (same publisher, 2003) is a more scholarly treatment of the topic. Barry Kew

Vegan: Over 90 mouthwatering recipes for all occasions by Tony Weston and Yvonne Bishop Publishers: Hamlyn ISBN: 0-600-60915-4 Cover price: £12.99 (available from the Vegan Society – www.vegansociety.com/shop) Nutrition therapist Yvonne Bishop and The Vegan Society’s very own Tony Weston have produced a book to convince the masses that healthy vegan food is both delicious and appetising. Already spotted in bookshops right across Britain, and as far afield as America and Australia, this easy-to-follow guide will have your omnivorous friends gasping with amazement at how easy it is to produce luscious cruelty-free cuisine. Packed with healthy tips to assure readers that the recipes are as nutritious as they are lipsmacking, the staff of The Vegan Society have never been so culinary contented (though we may be slightly biased!)

The result is a comprehensive selection of hundreds of cafés, restaurants and pubs that are either completely meat free, or offer a wide range of vegetarian options that are sure to tantalise the taste buds of you and your omnivorous friends alike. Whether it’s a £3 all-youcan-eat Indian buffet in central London, a lavish four-course meal in Herefordshire, a veggie burger and chips in Brighton or a baked potato in Edinburgh, there’s something here for everyone, in every part of the country. Andy Lawson Special Vegan Society Competition: The first five entries out of the hat after October 31st will win a copy of The Grapevine Guide. Entries to: Grapevine Guides, PO Box 5555, Maidenhead, SL6 3ZG. [For other guides, see www.vegansociety.com/shop] Eat More Raw – A Guide to Health and Sustainability by Steve Charter A Simple Living Series Book ISBN 1-85623-024-4 UK £12.95 www.permaculture.co.uk

Andy Lawson The Grapevine Great British Where to Eat Vegetarian Restaurant Guide compiled and edited by Daryl Burton Publishers: Grapevine Guides Ltd. ISBN: 0-9547243-0-5 Cover price: £9.95 Five per cent of Britons are now vegetarian or vegan. Bearing this in mind, finding somewhere to eat should be a piece of (dairy-free) cake. Yet it’s not always that easy, and there are only so many microwaved vegetable lasagnes that one person can take. Bearing this in mind, editor Daryl Burton set out to compile a guide to those places offering veggies and vegans a real choice.

Despite the imperative of the title, throughout Eat More Raw Steve Chart e r employs a coaxing, questioning approach to introduce the reader to the positive ecological, spiritual and health benefits of a vegan raw food diet. Steve Charter is co-founder and resident of Ecoforest – a raw food community and ‘paradise garden’ based in Southern Spain. His book is a ground-breaking combination of insights into raw foods, permaculture and nutrition, concentrating on the ability of raw foods to enable the body to produce health and to re t u rn the world to sustainability and abundance. The recurrence of this theme is hard to ignore, and everyone can learn from Steve’s well researched, knowledgeable, yet open and philosophical, approach. Definitely a book for anyone considerate of their health, or those already on the vegetarian-vegan-raw food path. James Southwood

The Vegan l Autumn 2004

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

The questions asked by Bruce A Smith in your Summer issue can be swiftly dealt with. First, what happens to the animals when total instantaneous vegan conversion strikes? This is so fanciful that it hardly deserves an answer. However, since vegan food needs a tenth as much land and resources as meat, an answer would presumably be found. Secondly, how happy would we be with a countryside devoid of animals? In my case, very happy. The overpopulation of the world by farm animals is an unnatural, human-driven phenomenon. It is only possible due to the destruction of habitats, wastage of resources and pollution of environments – things we would all be better off without. As for the aesthetic effect of animal-free fields, I live in just such an area: it is as beautiful as anyone could wish for, and a lot less depressing than the open-air death rows that pass for agriculture elsewhere. Finally, shouldn’t vegetarians thank the meat industry for allowing animals to exist at all? Well, imagine if your neighbour started to breed cats. These he then electrocutes, shoots and dismembers for pleasure. When arrested, he wails defiantly, ‘But if it hadn’t been for me those cats would not have lived at all.’ He would not get very far with such an argument. Anything born, regardless of why it was born, deserves to be treated ethically –it is as simple as that. James Dixon Bury St Edmunds, Suffolk

Question: How was a chilly, rainy Saturday in Manchester turned into one of the warmest, sunniest days of the year? Answer: By the North-West Vegan Festival, of course! I had trudged through the rain to get there, but my spirits lifted as soon as I entered the room. The atmosphere was lively and very friendly. On entering, one was greeted by warm smiles and delicious Tofurky sandwiches. There was a wonderful range of stalls selling everything from trainers to truffles. It was also good to see non-commercial stalls giving information on charitable and political activities. But what I’ll remember most are the people. Without exception, they were friendly, informed, generous and compassionate, eager and energetic. The whole event was a marvellous advertisement for the vegan way of life and I was proud to be part of it. On my way home the sun came out and I really wasn’t surprised!

It was good to hear about Iain Tolhurst getting an award from Waitrose in their Small Producers category for his excellent stock-free market garden and vegetable box scheme near Reading. He was the only organic winner in five categories and certainly the only Stock-Free/Veganic. This is an excellent example for us to talk about and you can join me for an inspiring and informative farm walk around the holding on Saturday 25th September – details from me at my address on the Local Contacts page [under Hampshire]. Graham Cole Southampton

FOOD FOR MANKIND As I strode along life’s highway Pondering our daily needs, A simple thought I dwelt on Was the food on which man feeds. Foods of animal origin Cause degenerative disease, A fact we ignore to our peril As our cravings we seek to please. The human digestive system Has evolved to consume plant food, But still we slay God’s creatures To satiate our mood. Saliva that is acidic Belongs to meat eaters and omnivores, But human saliva is alkaline As is that of herbivores. Elephants, bulls, hippos and horses Are massive animals indeed With mighty bones and muscles, Yet on plain plant foods they feed. A lifetime as a family doctor Is a fact I’m proud to profess, Where I’ve learnt that my healthiest patients Eat plant foods with eagerness. So ponder all good people, Let my experience be your guide: Learn to eat a vegan diet And take life’s stresses in your stride. Dr David Ryde, London

Heartfelt thanks to all involved – and please visit us again soon. Cathy Bryant [Credit has to go to the organisers of this brilliant event, Neil Lea and Mary Brady – a big thankyou to both! – Ed.]

Vegan Society members are invited to attend the Annual General Meeting, which will be held on Saturday 30 October 2004 at Conway Hall, Red Lion Square, London WC1

The Vegan l Autumn 2004

Membership / Renewal

I wish to become a member and support the work of the Vegan Society. I wish to renew my membership. Membership No. (if known)......................................................................

Name:................................................................................Address:.......................................................................................... Postcode:........................................Tel:..........................................................email:.................................................................. Date of Birth: (for security purposes)........../.........../..........Occupation:..................................................................................... Please tick this box if you are a dietary Vegan. This entitles you to voting rights in the Society’s elections if aged 18+. Please treat my membership subscription as Gift Aid. I have paid UK income or capital gains tax equal to the amount the Society reclaims. My income is less than £8000 per year and I qualify for the low income discount of 33%.*

A copy of the Society’s rules (Memo & Articles of Association) can

I wish to enrol other members of my household for an additional £7 each.**

be viewed on our website or at our office. Alternatively you may buy a copy for £5.

Please give full names of additional members and specify if dietary vegan and / or under 18. (If more than four additional members please attach separate sheet.)

M e m b e r s h ip

How to pay Individual £21

* Less £7 low-income deduction (if applicable) ** Add £7 per additional household member Memo & Articles of Association £5 Overseas: Europe +£5 / Rest of World +£7 Payment may be made by credit card, sterling International money order or sterling cheque drawn on a British bank.

Donation Total:

Cheque / PO payable to The Vegan Society Credit / Debit card (enter details below) Direct Debit (phone for details) Website: www.vegansociety.com Please debit my Visa / Mastercard Access / Eurocard / Visa Delta Connect / Switch / Solo card number

OOOOOOOOOOOOOOOOOOO Name on card:.........................................................................Signature:.................................................................. Today’s date........./........./.......Start date:......../........Expiry date......../........Switch Issue No.:..................... The Vegan l Autumn 2004

LOCAL GROUPS NEWS There is no formal Vegan Society affiliation – so long as it’s obvious from the name that a group is for vegans and not just vegetarians, and a Vegan Society member is the named contact, it can be listed. Please let the Local Contacts’ Coordinator know of any omitted. Check first that the contact person is a full member of the Vegan Society. If not, you could offer to be the contact yourself and get publicity for the group. Groups listed for the first time have * before their name.

The Vegan l August 2004

o A m

‘Going Vegan is good for all life. Congratulations on 60 years of real progress towards our goal.’ Maxwell G. Lee former President and Chair IVU/VSUK

events Updated diaries and events information can be viewed at www.veggies.org.uk, www.veganlondon.freeserve.co.uk, www.worldveganday.org and www.veganvillage.co.uk

8 AUGUST

Saturday 28th August 12.30 pm Picnic in Cassiobury Park, Watford. Children especially welcome. Tel. 0208 861 1233

8 SEPTEMBER

Saturday 4th Vegan Society Activists’ Day, Birmingham. [See Local Contacts News, opposite] Sunday 12th London Festival of Life Raw living fayre 10am- 9pm Conway Hall WC1R 4RL Tel. 0870 7344888, www.festivaloflife.net Sunday 19th International Let’s Talk Like A Pirate Day Sail Away On 5 A Day with Capt’ Long John Tofu and The Pirates of The Carob Bean. See www.piratesofthecarobbean.com

8 OCTOBER

Friday 1st [World Vegetarian Day] and Saturday 2nd Danish Vegetarian Society event in Copenhagen.

Saturday 2nd Gandhi’s Birthday – World Farm Animals Day Contact Farmed Animal Action, PO Box 27, Tonbridge, Kent, TN12 5WJ Tel. 0845 4560284, info@farmedanimalaction.co.uk www.farmedanimalaction.co.uk Sunday 3rd Vegetarian Society of Ireland Annual Fair, 12 – 5 p.m. St Andrew's Resource Centre, Pearse Street, Dublin 2. Thursday 14th Frey Ellis Memorial Lecture on Vegan Nutrition by Stephen Walsh King’s College London, 150 Stamford Street, SE1. 6.30 for 7 pm [See page 10] Monday 18th Veggies’ 20th Anniversary. Tel. 0845 458 9595 www.veggies.org.uk Friday 29th VegSX Vegan Festival The Brentwood School Sports Centre, Brentwood, Essex. 711pm. www.veganessex.org.uk

Saturday 30th 12pm-5pm Vegan Society AGM Conway Hall, Red Lion Square, London (nr Holborn tube), AGM starts 2pm. Food available beforehand. Tel. 0845 45 88244. 9.30am – 5.30pm Bristol Vegan Fayre The L-Shed, Princes Wharf, Wapping Rd, Bristol. A vegan extravaganza organised by Yaoh. Admission free. Tel. 0117 923 9053 info@yaoh.co.uk CSV Make A Difference Day see www.worldveganday.org Sunday 31st October Sunday 7th November Diamond Jubilee UK Vegan Week Events all over the UK - see www.worldveganday.org

8 NOVEMBER

Monday 1st Vegan Society’s 60th Birthday and 11th World Vegan Day www.vegansociety.com Tel. 084545 88244 www.worldveganday.com Thursday 4th Diamond Jubilee Awards and Fundraising Dinner Dance City Grange Hotel, near the Tower of London. Tickets £115 per person or £950 per table for 10. www.worldveganday.org Tel. 01424 448828, media@vegansociety.com Monday 8th – Sunday 14th World Veg Congress, Florianopolis, Brazil www.ivu.org/congress/2004 or Tel. 020 7928 7459. Saturday 13th Animal Charities Fair, Chelsea Old Town Hall, London SW3 Tel. 0207 361 2220

8 DECEMBER

Sunday 5th Christmas Without Cruelty Fayre, London Kensington Town Hall, Hornton Street, W8. 10 am to 5 pm . www.animalaid.org.uk Tel. 01732 364546 info@animalaid.org.uk Saturday 11th East Midlands Vegan Festival The Council House, Old Market Square, Nottingham. Ronny and Reuben T. 0845 458 9595, email veganfestival@veggies.org.uk

LOCAL CONTACTS

NEWS

I may be one of the few people not complaining about the wet Summer – it means the plants in containers in the back yard don’t need watering, which leaves more time after work for Vegan Society stuff ! The North-West Vegan Festival in Manchester was a tremendous success, with the number of people attending astonishing everyone, including Patrick of Veggies who ran out of burg e r s ! Another event that’s taken place since the last issue of the magazine is the Nottingham Activists’ Day, the main attractions being Jenny Hall’s talk on the work of the Vegan Organic Network and Stephen Walsh talking on nutrition. We threw both talks open to the public. However, it would have been w o rth going just for the wonderful buffet put on by Veggies. The next Activists’ Day will take place at the Warehouse Café in Birmingham on Saturday 4 September. VS members living in the area will be getting a letter giving further details in due course, but as usual any member who can get there is welcome to attend and should contact me for details. If you are considering becoming a Local Contact, or simply want to be more active but not necessarily to be listed, please book your place as soon as possible. The food should be good there too, as will Stephen’s nutrition talk, but not necessarily in that o rder of import a n c e ! Don’t forget that if you’d like to set up and run a group but haven’t time to do so on your own, do let me know because it may be possible to put you in touch with someone else in your area who can share the work. And of course a mailout can be sent to all the Society’s members in the area to tell them about it. Existing groups can increase their membership in the same way. Don’t forget to check the list regularly in case a new one has been set up near you – for instance we now have a second g roup in D o r s e t, and Rupert Kaye has taken over the running of the Luton & Dunstable Group. The target of 60 groups for the Society’s Diamond Jubilee Day on 1 November has now been exceeded, and we’re just four short of the magic total of 100 Local Contacts. Members who’ve joined just recently may not be aware of vegansoc-talk, your very own e-mail discussion gro u p. Just send an e-mail to join.vs.talk@anyware.co.uk with your full name, VS membership number and postcode. And you don’t have to live in Ireland to join the Irish discussion list – just e-mail to Vegans_Irelandsubscribe@yahoogroups.co.uk. Finally, once again many thanks to everyone who’s sent a donation recently, especially those who helped to cover the cost of putting on the Nottingham day, whom I had time to thank personally only if they’d given an e-mail address, and the Lewes & Hastings group for sending the profit from their hard work at a Healthy Living fair. Patricia Tricker, National Local Contacts’ Coordinator

The Vegan l Autumn 2004

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 2004

LISTINGS Andrea Elson 4 Keynes Dr, Bilton,

Founder Donald Watson Hon Patrons Freya Dinshah Maneka Gandhi Dr. Michael Klaper Arthur Ling Moby Cor Nouws Wendy Turner Donald Watson Benjamin Zephaniah Council Jay Ashra (co-opted) Alex Bourke (Chair) Chris Childe Vanessa Clarke Laurence Klein (Hon Treasurer) Laurence Main Caroline Malkinson Karin Ridgers Cynthia Robinson George Rodger Patricia Tricker Stephen Walsh National Local Contacts Co-ordinator Patricia M. Tricker STAFF Chief Executive Officer Kostana Azmi Administration/Finance Officer Janet Pender Head of Promotions/PR Tony Weston Information Officer Catriona Toms Information Assistant Andrew Lawson Marketing Officer Dave Palmer Sales & Membership Officer Sundari Poorun Sales & Membership Assistant Peter Richardson Sales Assistant John Rawden Volunteers Cliff Thompson Erica Wilson Bev Lithgow 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 abuse of animals is probably the single most common reason for the adoption of veganism, but many people are drawn to it for health, ecological, resource, spiritual and other reasons. If you would like more information on veganism a free Information Pack is available from the Vegan Society 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 lacto-vegetarianism (ie dairy dependent). Today, the Society continues to highlight the breaking of the strong maternal bond between the cow and her new-born calf within just four days; the dairy cow’s proneness to lameness and mastitis; her subjection to an intensive cycle of pregnancy and lactation; our unnatural and unhealthy taste for 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.

The Vegan l Autumn 2004

CLASSIFIEDS (UK) HOLIDAY

DORSET

HAMPSHIRE NEW FOREST Vegetarian/Vegan Guest House - Perfect for walking, cycling etc. B&B from £24pppn - evening meals - 023 8029 2531 or www.veggiebarn.net

ISLE OF WIGHT

ACCOMMODATION

SUSSEX

WALES 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

CORNWALL

CARDIGAN BAY, West Wales, 18th Century self catering cottage on non working farm, sleeps five. Discount to Vegan Society readers. Tel: 01239 811423. www.bwthynbarri.co.uk

DEVON SCOTLAND CUMBRIA

TRADITIONAL SELF-CATERING ACCOMMODATION and Bed & Breakfast, situated on Pembrokeshire coast path with spectacular cliffs & wildlife, including seals and choughs. Excellent vegan and vegetarian cooking. Tel 01437 721677 www.sheepdogtraining.co.uk MACHYNLLETH B&B. Relax in our WTB 4Star bungalow overlooking the Dyfi valley and enjoy delicious organic veg/vegan breakfasts. Spectcular scenery - coast nearby. Secure parking. 01654 702562

DEVON (Lydford) S/C for N/S visitors at VEGFAM’s HQ. SAE to ‘The Sanctuary’, nr Lydford, Okehampton EX20 4AL. Tel/Fax 01822 8202003 40

The Vegan l Autumn 2004

SOUTH WEST WALES tranquillity, natural beauty and friendliness. Self-catering cottages only metres from sandy beach and lovely walks. Heated outdoor swimming pool and excellent facilities. Eco-friendly owners. Tel 01267 241654 www.innisfreeholidays.co.uk

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 web:http://homepage.eircom.net/~greenlodge or Text 353861955451 SOUTH WEST FRANCE gate house to Domaine. Large gardens, forest, suit couple with child. 20 mins from Carcassonne Airport. Transport essential. Close to mountains and sea. £200 weekly. Tel/Fax 00334 68605166 Vegan owners.

DISCOUNT CARD

This card entitles the b e a rer to discounts at a range of outlets, restaurants and hotels. A full list of discounts is available fro m The Vegan Society.

WHITBY B&B FALCON GUESTHOUSE. Vegan/vegetarian Quiet location, seven minutes’ walk from centre and harbour. Lounge and sunny breakfast room. Teamaking facilities. No smoking throughout. Ample breakfast, with organic fare. £18 p.p.p.n. (for couple). Tel 01947 603507

HOLIDAYS

THE VEGAN VALID FROM

SEPTEMBER 2004 UNTIL

NOVEMBER 2004

REFERENCE CODE

Ref: CTM 003

LA PORTE ROUGE Mortagne-au-Perche, Normandy. Comfortable town house within City walls with countryside beyond. Our organic potager takes pride of place in an extensive walled garden. We are vegetarian and vegan cooks serving homemade meals with wines suitable for all. Bed and evening meal inclusive of all drinks and breakfast for two is 100 euros (0033) 2.33.25.39.95

YORKSHIRE

DISCOUNT CARD

COSMETICS

WALKING HOLIDAYS, Healing and Tranquil Holidays in Southern Greece. Friendly centre, home-grown organic vegetarian food - vegans very welcome, on coast, stunning views. 00 30 6947 887 342. www.galiniholidays.co.uk

MISCELLANEOUS

EATING OUT THAI VEGAN BUFFET £5 - 3 Great Chapel Street (off Oxford St) W1 - 271 Muswell Hill Broadway, Muswell Hill - 13 Islington High Street, N1 020 7439 0383

FOOD

GREEN/DIY FUNERALS Eco-friendly inexpensive coffins, memorial treeplanting. Please send £1 in unused stamps with A5 size 33p SAE to Box 328 IMMUNE SUPPORT, 100% pure African

ABROAD

PUBLICATIONS ANIMALS LAMENT - The Prophet Denounces! The voice of Truth. Free 160 page booklet at : The Word, PO Box 5643, 97006 Wurzburg Germany. ISBN 1-890841-20-x www.universal-life.cc KERALA, SOUTH INDIA a vegan’s paradise. Tours, accommodation including selfcatering. Brochure: Tel: 01892 722440, Voice Mail/Fax: 01892 724913. E-mail: info@keralaconnect.co.uk Website: www.keralaconnect.co.uk ALPUJARRAS - ANDALUCIA Attractive townhouse.Garage,roof terrace. Excellent views, birds, walks. Wholefood shops and restaurants serving veggie food in town. Sleeps 2 -6.From £230 pw. Available all year.Tel:01736 753555.

THE MURDER of Animals is the Death of Humans. Free booklet: The Word, PO Box 5643, 97006 Wurzburg, Germany. www.universal-life.cc

TO ADVERTISE IN THE VEGAN CONTACT 01424 448822 OR EMAIL ADVERTS@VEGANSOCIETY.COM FOR ASSISTANCE OR A QUOTE

Potato tablets (vegan). Works by balancing a compromised immune system, suitable for many conditions from colds, arthritis, MS, ME, Lupus etc. £9.99 plus P&P for one months supply. 0161 484 0595

PERSONAL VEGAN FAMILY (British), into music, art, films, vegan cooking, travel, cats, seek vegan/veggie friends in Normandy/Loire regions or anywhere else in France, with similiar interests. Box 636 VEGAN FEMALE 40s with dog wltm nonsmoking male or female with car for hillwalking days. Greater Manchester / Lancs. Box 642

The Vegan l Autumn 2004

CLASSIFIEDS DISCOUNT CARD

OPPORTUNITIES VEGFAM Admin Volunteer (tt, n-s, vegan) live-in at Devon HQ (sm+c considered). Please write for details - see main advert.

people

Donald Watson House 7 Battle Road St. Leonards on Sea East Sussex TN37 7AA

animals

environment

Tel: 0845 45 88244 Fax: 01424 717064 info@vegansociety.com www.vegansociety.com

T H E V E G A N D I S C O U N T CA R D

VEGAN MEDITATION COMMUNITY, Golden Bay, South Island, New Zealand 5 homesites available on 12 acre hilltop, overlooking the ocean in beautiful Golden Bay at the top of the South Island, S.T.C.A. An adult community for vegan meditators over 16 years, who love the Earth and their fellow creatures. Holiday camping and caravan accommodation available. Homesite shares: £25,000. Write with some info about yourself, enclosing a small paper donation to cover our expenses! To (until 20th Sept.) - Paula Young, Lancrigg Vegetarian Hotel, Grasmere, Cumbria LA22 9QN; thereafter to - Abundance Vegan Retreat, Collingwood-Puponga Road, RDI, Golden Bay, NEW ZEALAND. THE HARVEST MOON Vegan cafe, healing centre and lending library, Holyhead, North Wales. £150,000, phone Judy for details. 01407 763070

ITEMS FOR SALE VEGAN WALKING BOOTS, size 7, brown/blue, part fabric, Vibram sole. Hardly ever worn (too large). Excellent. Tel. 01305 783621. £21.

To place a personal ad please send your wording (max 35 words) and £6 payment, specifying in which section you would like your ad to appear. Please add £2 if you would like a box number. Commercial advertisers should phone 01424 448822 or email adverts@vegansociety.com for assistance and rates.

FINANCE

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

BLUE-EYED vegan gay male, 31, Essex, seeks alternative thinkers of any age for friendship and hopefully more. Vegans preferred, but vegetarians and aspiring welcome. GSOH essential. KINDNESS UNLIMITED. The international network for vegan/vegetarian Christians. Those still searching may join the SEEKERS group. Membership of our correspondence and email groups is free. For details write to KU, The Old Vicarage, LLangynog, Carmarthen SA33 5BS or email:

VEGAN WOMAN of integrity, 49, Dorset, works with kids, (own virtually grown up), into music, walks, growing veg. N/S, not religious. Stopping campaigning. Looking for good vegan man, unattached, baggageless, perceptive. Photo, e-mail address appreciated. VEGAN FEMALE, 34, slim, dark haired/eyed loves music, films, walking, dogs & good conversation. Seeks funloving, non-smoking male for gigs, festivals, walks & nights in/out. Lancs/Yorks. VEGETARIAN FEMALE, 34, nearly vegan. Likes music, guitar, running, keeping fit, classic Volkswagens (Beetles and Campers), animals, travelling and meeting new people. WLTM similar male. Also new veggie and vegan friends from anywhere.

59 YEAR OLD VEGAN professional lady, retired, living in Hastings, lonely, sensitive, passionate animal lover, non-smoker seeks vegan / veggie friends.

HI, MY NAME IS ROSE. Vegetarian/vegan, down to earth, sensitive, non-smoker. Enjoys yoga, music festivals, conversations, relaxing, countryside/coast. WLTM similar minded male soulmate to share times with, or more.

VEGAN GENTLE MAN (raw food bias), young 60s, seeks lady for friendship / relationship. OHAC in the South West. Willing to work at the mutually supportive relationship. Promotes veganism & compassionate lifestyle – helpmate sought. ALA.

HUMAN WRITES is a non-profit humanitarian organisation offering support to death row prisoners through letter writing. Please make someone’s life better with your letters. For details, SAE to: 343a Carlton Hill, Carlton, Nottingham, NG4 1JE. Thanks!

The Vegan l Autumn 2004

UNSECURED LOANS. Mortgages, Remortgages, right-to-buy. Self-certification up to 90% - with without accounts. Buyto-let specialists. Purchase 100% and negative equity, 95% cash-back. Email info@circle-finance.co.uk or telephone

ARTICLES AND ADVERTISEMENTS TO BE SUBMITTED BY 7 OCTOBER 2004 FOR INCLUSION IN THE AUTUMN ISSUE OF THE VEGAN

www.circle-finance.co.uk

CONDITIONS OF ACCEPTANCE: Advertisements are accepted subject to their satisfying the condition that the products advertised are entire l y free from ingredients derived from animals; that neither p roducts 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, re c o rds, tapes, etc. mentioned in advertisements should not contain any material contrary to vegan principles. Advertisements may be accepted fro m 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.

PRIZE CROSSWORD Kate Sweeney

ACROSS 9 10 11 12 13 14 16 18 20 23 24 27 29 30 31

Alligator pear (7) Decoration, trimming (7) Takes up (liquid) (7) Granadilla or _ _ _ _ _ _ _-fruit (7) Herb used to counteract colds (9) Top, cover (3) Butter or lard, for example (3) Colour of campion, cinnamon and clover (5) Partly cook (vegetables)- _ _ _boil (3) Remains of a goulash? (3) Remains of a meal (9) Type of pasta (7) Alcoholic drink (3,4) Taking out of the ground (root crops) (7) One who prepares peas, perhaps (7)

DOWN 1 2 3 4 5 6 7 8 15 16 17 19 21 22 25 26 28 29

A pecan becomes an appetizer (Anag.) (6) Russian beetroot-based soup (6) Burner (3-4) Pans or plant holders (4) Aubergine (3-5) Well (fried) (7) Fuzzy fruit (4) In bigger pieces (8) Tasty mixture (3) Croquettes or balls of spiced, mashed chick peas (8) Green, herb or iced (3) Servings (of food) (8) Very hot peppers (7) Strips of pasta (7) Able to be eaten as food (6) Asparagus shoots (6) Describes some fruit and drinks (4) Very hard toasted biscuit (4)

Send in a photocopy (or original) of the solution to this crossword, together with your name and address by the 7 October 2004 PRIZE: Win this Vegan 4 the animals t-shirt. (Please state required size) Solution in next issue.

The Vegan l Autumn 2004

Solution to The Vegan Prize Crossword

36 CONGRATULATIONS to the Winner Peter Gillard, Carmarthenshire

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