INTERVIEW WITH PETER SINGER NEW LOOK YOUTH PAGES LAUNCH OF OUR NEW ENVIRONMENT BOOKLET VEGANS IN SCHOOLS, HOSPITALS AND CARE HOMES INTERVIEWS WITH WENDY TURNER-WEBSTER AND JOAN COURT ANIMAL RIGHTS DIRECT ACTION: RIGHT OR WRONG? VEGANISM - THE NEGLECTED ENVIRONMENTAL ARGUMENT ISSN 0307−4811 03
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in this issue 2
NEWS
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SHOPAROUND
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OUT & ABOUT
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ENVIRONMENT BOOKLET LAUNCH / WORLD VEGAN DAY
We are pleased to announce the completion of our sixteen page environment booklet and we are ready to meet the challenges of World Vegan Day on 1st November. The theme this year is the environment, which is currently such a hot topic that 2006/7 promises to be the year when vegans show the world that the consumption of meat, dairy and eggs is killing our planet. A great way to spread the message is to do as Sophie Fenwick-Paul suggests on page 7: join a local eco group and educate its members about the environmental advantages of a vegan diet.
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VEGAN YOUth
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VEGILANTICS
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TYPICAL VEGAN
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DIETARY DISRESPECT
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INTERVIEW WITH PETER SINGER
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INTERVIEW WITH WENDY TURNER WEBSTER
Of course, saving the planet is only one of the many reasons to be vegan. We feature the first of two interviews with leading philosophers who have compelled the academic world to think seriously about animal rights. In this issue Professor Peter Singer – author of the groundbreaking book Animal Liberation – gives us an insight into his latest thinking about our food choices and why they matter.
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VEGANISM - THE NEGLECTED ENVIRONMENTAL ARGUMENT
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RECIPES
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DIRECT ACTION: RIGHT OR WRONG?
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CURIOUS VEGETABLES & MEGAN THE VEGAN
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GROW VEGAN
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NUTRITION NEWS
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REVIEWS
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DEAR VEGAN SOCIETY
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POSTBAG
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INTERVIEW WITH ANIMAL RIGHTS CAMPAIGNER: JOAN COURT
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EVENTS
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NETWORK CONTACTS LISTINGS
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CLASSIFIEDS
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CROSSWORD COMPETITION
There have been a lot of successful vegan festivals and events over the summer. If you were lucky enough to attend one then relive the experience on our overflowing ‘Out and About’ pages (or see what you missed if you couldn’t get to any this year).
If you have ever lived with nonhuman animals, you will know from their behaviour that they can feel pleasure and misery. In a world where humans cause suffering to sentient beings for trivial reasons, it is hardly surprising that some animal rights campaigners get angry with the farmers and vivisectors who exploit animals. Dave Palmer examines whether economic sabotage can ever be justified or whether it simply loses the battle for hearts and minds and drives factory farming and vivisection abroad. This issue also sees the launch of our new look YOUth pages. Young people are the Vegan Society’s future and we need to attract and keep them if we are to prosper. Advocacy for vegans is another important project for the coming year. We want to ensure that vegans in schools, hospitals and care homes are adequately catered for. Vanessa Clarke introduces the subject, explaining how vegans must work with other like minded organisations to gain political recognition. Rosamund Raha Editor
The Vegan Society
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Donald Watson House
Local rate 0845 45 88244
Editor Rosamund Raha Design www.doughnutdesign.co.uk Printed by Hastings Printing Company On G-print chlorine-free paper YOUth pages Design Doughnut Design/Johanna Best
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Fax. 01424 717064
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e-mail: info@vegansociety.com
© The Vegan Society Registered Charity no. 279228 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.
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News n FRIEDEN HOWARD AND VEGFAM The tribute to Vegfam Trustee Frieden Howard in the summer 2006 Vegan mistakenly said that Frieden’s mother founded VEGFAM. In fact it was founded by Chris and Janet Aldous in 1963. Later the charity was looked after by Freiden and his mother Ruth to allow Chris and Janet to travel overseas – distributing food and funding cultivation projects. When Chris and Janet had to give up running VEGFAM, the charity was run by Ruth and later Frieden (with help from his wife and daughter). Frieden was a Trustee for thirty eight years. Sandra Ozolins and Simon Good moved to VEGFAM headquarters - “the Sanctuary” in 1990, to take on unpaid VEGFAM work and after two years moved back to Wales, agreeing to become VEGFAM Trustees. Their good work continues to this day. REMEMBER FRIEDEN HOWARD A fundraising afternoon is taking place in Carmarthenshire, Wales on Saturday 30th September, where a non-religious memorial to Frieden will also take place.
n VEGAN FEAST ON CHANNEL 4 Lovely vegan Nikki O’Leary of ScouseVeg cooked up a gorgeous feast on the C4 show ‘Come Dine with Me’ at the beginning of August. She impressed her sceptical carnivore guests with a fantastic 3 course vegan meal which included baked avocado with vegan bacon, aubergine curry and chocolate mousse, she even converted one of her guests to veganism. Judging by the number of calls we have received it seems that they were not the only ones to be inspired by her vegan message. Great job, Nikki! You can find her recipes at: www.channel4.com/life/microsites/C/come_dine/1nikki.html
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The venue is close to the historic Aberglasney Gardens and overnight accommodation can be arranged for anyone who would like to attend to celebrate Frieden’s life. Any person or business who would like to sponsor/donate vegan food or beverages for the celebration should please contact VEGFAM at the phone number or address listed below. Musicians also welcome. FOOD, WATER AND HOPE For less than £5 per family per day VEGFAM, the vegan famine relief charity, has successfully enabled families in Madurai and tribal communities in four villages at the tri-junction of India, Nepal and Tibet to grow foods to nourish themselves in an environmentally sustainable fashion. At the end of the three-month growing period the harvest will provide corn, ragi (finger millet), rice and vegetables. Also as a result of these projects 1,000 fruit trees will have been planted to provide food and prevent soil erosion, 20 new compost pits will have been constructed and a plant nursery introduced. Training in self-sufficiency is also provided and farmers’ cooperatives set up. To find out more about VEGFAM go to: https://www.charitychoice.co.uk/vegfam phone 01550 721 197 or write to VEGFAM C/O Cwm Cottage, Cwmynys, Cilycwm, Llandovery, Carmarthenshire, Wales, SA20 0EU, UK.
n THE GROWING GREEN INTERNATIONAL STUDENT BURSARY FUND Vegan Organic Network (VON) stockfree symbol holder has ten students enrolled this year on their stockfree course. They receive financial help with either part or all of the cost of the course, or assistance with other relevant expenses, this encourages students who might otherwise not enrol on the stockfree organic courses to do so. They will be the vegan-organic, stockfree, farmers of the future. For more information about the Student Bursary Fund and stockfree organic farming please see ‘Grow Vegan’ on page 30.
n OMEGA 3 OILS IN SCHOOLS
n SCHOOL MEALS TO BRAG ABOUT
The media recently reported that the government is considering plans to provide school children with fish oil supplements in an attempt to boost brain-power and improve behaviour. However, omega 3 oils from fish are not the best option. Many fish contain dangerous levels of mercury and other pollutants. Giving all school children fish oil would also be an ecological disaster. This is because farmed fish are given so many chemical treatments for diseases and parasites that lakes, rivers and seas become polluted by the chemicals in the water.
In our Spring issue we reported that Veggies Catering Campaign (VCC), a volunteer-led community-based project, were in discussions with Glapton primary and nursery school in Nottinghamshire to provide healthy vegan dinners for their pupils. We are extremely pleased to report that VCC has succeeded in securing a year-long contract with the school, and now serve about 50 healthy vegan meals a day.
The best way to improve children’s health and behaviour is through a healthy balanced diet containing plenty of unprocessed or lightly processed plant foods. Ground flax seeds or other plant derived omega 3 oils are also an excellent addition to the diet and are suitable for vegetarians, vegans and other non-fish eaters also. Flax, hemp and rapeseed oils are much more sustainable sources of omega 3 than eating oily fish!
The meals are freshly cooked on site wherever possible using many organic and/or locally sourced ingredients, including fresh herbs and other produce grown in the School’s own garden, and judging from the menus posted on their website the dinners are a stark contrast to the unhealthy and unappetizing meals served in most other schools. You can see for yourself on: www.veggies.org.uk
n DIABETES AND THE VEGAN DIET As we go to print, we can report that a new study published in the journal Diabetes Care, has found that 43% of people with type 2 diabetes who followed a low fat vegan diet for 22 weeks reduced their need to take medication compared with 26% of those who followed the diet recommended by the American Diabetes Association (ADA). The people on the vegan diet also lowered their cholesterol levels. Dr Neal Barnard, president of the Physician's Committee for Responsible Medicine, which helped conduct the study said “I hope this study will rekindle interest in using diet changes first, rather than prescription drugs."
I have important news for members. After sixteen years in St Leonards-onSea, it looks as if we have found a new home for The Vegan Society. Regular readers will remember that Council have been looking for new premises for over a year now, as 7 Battle Road in St Leonards was occupied up to full capacity. Although we were particularly interested in properties in Birmingham, we also looked at other towns and cities. We finally found a former jewellery workshop and office in Birmingham, just about the right size to accommodate us and allow for future growth. At the time of writing, we are in the process of buying it, but the legal formalities take a long time and we could still be “gazumped”, so I prefer not to give out the address just yet.
FROM THE CHAIR
Although the building is very sound, it will need some minor building work and fitting out once we have vacant possession. There is a very good chance that we shall move into it before the end of the year. Birmingham is in a very good central location, and will make it much easier for our staff to get to trade shows, vegan festivals and so on. It will also be easier for members and supporters to get to the office – there are always plenty of jobs for volunteers!
I have to admit I shall feel a bit nostalgic about 7 Battle Road; it has served us well for sixteen years, and I have been coming here for about twelve of those years. This is the first issue of “The Vegan” to be edited by Rosamund Raha. Her predecessor, Catriona Toms, is a hard act to follow, but I hope you will agree with me that Roz has done a splendid job and maintained the high standard of the magazine.
George D Rodger
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Shoparound Johanna Best
n BLUE LOTUS PRODUCTS What’s better than vegan cake? Vegan cake delivered to your door! Blue Lotus Products offer a selection of gorgeous 4”, 6” and 9” vegan cakes as well as muffins and pastries - all freshly baked to order. We had the pleasure of sampling the Carrot, Date and Walnut, Coffee, and Chocolate Layer cakes, all of which were wonderfully moist and spongy. The Date & Walnut has a great balance of juicy dates and crunchy walnuts, while the other cakes have deliciously creamy frostings to lick from your paws. With their free gift card, these cakes make for a great birthday present, and thanks to the gluten and wheat free and no added sugar selection everyone can have their cake and eat it. Prices start from £7.49 for a 4” cake or box of muffins. To view their full range or to order go to: www.bluelotusproducts.com or call 0116 2998122.
n TREAT YOUR FEET WITH FREERANGERS When you pack away your sandals for another year and tuck your feet into warm socks and boots for the winter, don’t forget about keeping your tootsies in good shape - treat them with a refreshing Minty Foot Scrub from Freerangers. Massage the mint infused salt crystals into your feet, give them a lovely warm soak and follow with their soothing Zingy Lemon Footcream to sooth and deodorise. Created by a homeopath these products are part of the all vegan Freerangers Pamper range, and will relieve tired aching feet leaving them fabulously soft and fragrant. Both products cost £6.75 each and can be bought from: www.freerangers.co.uk Tel: 01207 565 957
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n RAW SKIN CARE PRODUCTS FROM RAW GAIA This beautiful new range of handmade skin products from Raw Gaia is 100% organic, raw, and free from artificial parfums, parabens and other nasties. The process used in making these products avoids heat above 40°C which means that the antioxidants, vitamins and minerals of the ingredients are retained and therefore able to work their magic on your skin. In fact Raw Gaia reports that eczema has been shown to gradually improve with the use of their creams. We tested For Her Daughters Living Moisturizer made from fairly traded raw cocoa butter and a lovely blend of essential oils, which smells good enough to eat and left our skin sweet and soft. All products in the range, which includes Living Lip Balms, Massage Bars and For Her Sons Living Moisturizer, are vegan and have been enhanced with Reiki energy. Prices start from £4.50. For information contact Raw Gaia on 01273 311476 or visit: www.rawgaia.com
n ECO SUDZ - CLEAN BODS, CLEAN WATER A day in the surf, on the bike or in the hills leaves us salty, muddy and - let’s face it – rather sweaty, but after having a great time outdoors that last thing we want to do is pollute the planet with chemical soaps when we shower. Eco Sudz, however, is not mean to the green (or blue) as it is handmade in Cornwall using a pollution-free process and contains a blend of natural ingredients including cocoa butter and essential oils of sweet orange and manuka. And not only does this soap clean bodies, it also helps clean our waters by supporting the Surfers Against Sewage campaign for clean and safe recreational waters with a donation for every bar sold. With all of this plus the funky packaging it’s suddenly cool to be clean (though your granny has been telling you that for years!) A 75g bar of Eco Sudz costs £2.95 from www.ecosudz.co.uk Surfers Against Sewage: www.sas.org.uk
All Shoparound products have been authenticated as
n RAW TEMPTRESS
n REDWOODS GIVEAWAY Redwoods are giving away a free pack of their new Vegideli Cheatin’ Chicken Style pieces and Vegideli Cheatin’ Vegetarian mince to the first five names pulled out of a hat.
To enter either email your name, address and phone number to marketing@redwoodfoods.co.uk putting ‘Vegan Society offer’ in the subject box. Or if you don’t have email send your name, address and phone number on a postcard to: Vegan Society offer, The Redwood Company, 60 Burkitt Road, Earlstrees Industrial Estate, Corby, Northants NN17 4DT. Closing date 20 September.
n CARRIES COOKIES
Raw food goddess and co-author of Naked Chocolate Shazzie has created a series of 6 handmade raw chocolate bars free from sugar and chemicals for the pure pleasure of cacoa worshippers. The first to be released is Temptress, which will gratify you with chunky mouthfuls of gorgeous raw chocolate made from raw cacoa, nutrient-packed yummy goji berries, and sensuous rose petals. Said to be a natural aphrodisiac, raw cacoa is also a potent source of antioxidants and magnesium so your whole body will benefit from being seduced by this Temptress. Who said that you can’t have pleasure without pain? A 68g bar of Temptress costs £4.45 from www.detoxyourworld.com
n KOOCHIE KOO - ORGANIC SKINCARE FOR PREGNANCY, NEW MUMS AND BABY Certified organic and packaged in recycled materials, Koochie Koo’s exclusive range of gentle skincare, massage oils and baby care is kind to the environment as well as your family’s skin. These products are free from chemicals, and are rich in natural oils and GMO-free pure vitamin E making them ideal for sensitive skin; but they are sure to be appreciated by anyone looking for naturally lovely skin care. In addition to deluxe baby wipes, nappy cream and talc-free natural powder the range includes Stretched To The Limit™ body cream - which assists in maintaining the suppleness of stretching skin during and after pregnancy – and well-deserved luxury gift packs to pamper mother and baby. Stretched to the Limit™ Cream costs £17.50 for 125 ml and Natural Powder™ costs £7.50 for 100g. Koochie Koo products can be ordered on line from www.KoochieKoo.com or by phone: 01277 224079
Carries Cookies offer a range of deliciously comforting flapjacks, brownies, boozewams and dunkies, many of which are vegan, organic, gluten-free, wheat-free and/or sugar-free. We sampled the BlueberryBerry and Raspberry & Almond Flapjacks; both of these beauties are moist, chewy and packed with delicious goodies such as seeds, coconut and, in the case of BlueberryBerry, dark chocolate. The Raspberry and Almond flapjack is sweetened with rice syrup making it a scrumptious sugar-free treat. Carrie’s enticing selection of over 30 different handmade vegan flapjacks including Orange & Chocolate and Kumquat means that you will have a lot of fun finding your favourite. But fear not if you are the indecisive type - they do offer a sampler box of 6 different varieties to help you out! NB: at the time of writing, it is not stated on the website which products are vegan so do make sure you check with Carrie before ordering! Prices start at £7.50 for 6 flapjacks including postage within the UK from www.soyummy.co.uk , or phone 0709 2877343.
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Shoparound
All Shoparound products have been authenticated as
Continued
n EXCELLART - VEGAN MARKETING & DESIGN COMPANY Having a great vegan product is not enough to be successful these days – effective marketing and promotion are also vital in order to be and remain competitive, but marketing or design companies that are not familiar with or sympathetic to the vegan market may not hit the mark. Excellart, however, is a vegan run company that provides services to help promote your business. Formed in May 2005 by Ian Liddle, a successful figure in marketing for many years, and wife Jenny Liddle, a graphic artist, the company offers services such as web design, on-line marketing advice, PR, promotional literature, and direct marketing - all tailored to the individual needs and budget of each client.
n NATURALLY DECADENT INIKA COSMETICS For those of us who are always on the lookout for exciting cruelty-free make-up to add a bit of glam to our lives, the Inika range of mineral cosmetics will be a bit of a treat. Free from chemicals and talc and made from only pure, natural ingredients this range of skin, eye and lip make up comes in a whole spectrum of gorgeously fun or natural colours – the versatile eye shadows, for example, will add glitz to any occasion. The skin products such as foundation and blushers contain natural sunscreen and are dense enough to cover blemishes without clogging or irritating your skin. Australian based Inika describe their range as “Naturally Decadent”, which makes it perfect for us girls who want ethical, natural and flirty products without compromising on performance. Inika Cosmetics are available at Mother Earth in Islington, 282-284 St Pauls Road, London N1 2LH or online at www.inika.com.au
Inika are giving away a fabulous set of cosmetics worth over £130 to one lucky reader. The prize includes the following goodies: An Inika Foundation, Blusher, Bronzer, Mascara, LipLiner, 4 Eye-Shadows, 2 Lip Varnishes, 2 Eye-Liners and an Inika Eye-Shadow brush. And the great news is that the winner will get to choose the colours themselves! 5 eye-shadow samples will also be sent to 5 runners-up. To enter just send your name and address to: Inika C/O The editor, The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex, TN37 7AA.
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Recent projects include leaflet design for The Vegan Society, a questionnaire for the Dr Hadwen Trust, and a website for R & R Tofu. Excellart offers a 10% discount on its marketing consultancy and design services for vegan businesses and vegan products. For more information, contact Ian or Jenny Liddle on 01761 413 022, email: zippy@excellart.co.uk or visit www.excellart.co.uk.
n NATURAL HOUSE - ORGANIC PRODUCTS FOR YOUR HOME The Natural House range offers a natural and safe alternative to chemical-based household products that can harm both our health and the environment. These organically certified vegan products are made using traditional and efficient ingredients such as lemon and vinegar with exciting additions such as Quillaja, which is used for its mild detergent properties. Happily, the Natural House organic principles do not stop at the product – they are also applied to the whole production process, and the company operates ethical trading with suppliers and customers, which means that your clean home can be accompanied with a clean conscience. The stylishly packaged range includes Salad Spa, a spray to remove soil and dirt from organic produce and surface chemicals from non-organics; Window Spa; and their multi-surface cleaner Surface Spa, and is available from www.natural-house.co.uk and good natural product shops. Natural House products retail at around £5.
OUT AND ABOUT WITH OUR LOCAL VEGAN CAMPAIGNERS For complete listings of Vegan Society Local Contacts and Local Groups, see pages 38 to 40
BIRMINGHAM BBQ.... The BBQ & Fayre organized by Birmingham Vegetarians and Vegans on Sunday 4th June was a complete success! A record 200 people enjoyed l Martineau beautifu the in y compan delicious food and good event! small a for bad Not on. Edgbast , Gardens
BRISTOL VEGAN FAYRE.... The 4th annual Bristol Vegan Fayre th took place on Saturday 10 of June 2006 and it was a massive success for everybody involved. Still with free admission to the public, there were over 100 stalls both inside and outside the L Shed on Bristol’s harbourside. With the accompanying talks, demonstrations and entertainments, the festival was a fabulous, sun-soaked celebration of veganism. The visitors who packed the L Shed right from the 10am opening had the opportunity to meet animal welfare groups, sample the latest vegan foods and drinks, and buy lots of vegan products. There was an abundance of information available on both going and being vegan, and the day-long series of talks and lectures gave people plenty of opportunity to learn about everything from the pioneering vegans of the twentieth century to vegan nutrition, health and fitness. There was heaps of fun amid all the selling, fundraising and campaigning and even the World Cup found its way into the proceedings through live televised football and vegan cuisines from all over the world. The presence of so many animal welfare groups was a reminder that being vegan is only a part of what we can do to help reduce animal it suffering but the day was very inspiring. It was very well organised, was it and alike, ans was a big encouragement to vegans and non-veg an excellent platform for so many vegan products, companies and philosophies. Well done to everyone involved!
IT’S TIME TO TELL THE ENVIRONMENTALISTS! Sophie Fenwick-Paul, Network Contacts Coordinator Back in December 2002 George Monbiot wrote an article in the Guardian newspaper entitled “Why Vegans Were Right All Along” arguing strongly that meat a sustainable environment are not and ption consum compatible. The environmental virtue of veganism has long been promoted by some within the vegetarian community but that message has yet to significantly penetrate the public consciousness. The public and the government are not looking to the vegan community for guidance through the looming environmental crisis they are looking to the large NGOs such as Friends of the Earth. Unless we can educate those organisations we will never get the message where it will most count. n join a local eco group & share food and information with them n become active in eco organisations and promote plant-based eating n get the new eco-vegan booklet by the Vegan Society and give it to people & places that care about the planet n order and spread copies of the “are your meals costing the Earth?” leaflet n share and distribute eco-friendly recipes and food at every opportunity n write to your local paper the week before vegan week n tell your local radio station about Green Vegan Week and what you are doing for it n support local, regional & national events celebrating veganism for the planet This is the start of a renewed focus on eating to save the planet, let’s make it happen together! ‘Step lightly on the parched earth’
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OUT AND ABOUT WITH OUR LOCAL VEGAN CAMPAIGNERS Continued
ZSOFI AND JAMES A VEGAN VIEW OF HUNGARY By Roger Merenyi The long, hot summer months in Hungary help to ensure the production of some of the most delicious fruits and vegetables to be found in Europe. The apricots are sun-drenched beauties and the colossal watermelons are rich in y outside and you can happil flavour. Nectarines and grapes grow in the breeze. The heads their g noddin see fields of sunflowers Hungary too. from come seeds in pumpk quality best world’s g you will If you venture out to the local market early in the mornin of it (much e produc tasty and ful colour of ance find an abund stalls. tiny from sale organic, even if it is not advertised as such) for the into money your putting be By visiting the market, you will increasingly hard-working hands of the rural poor, rather than the stand tables n woode the Behind till. cash t marke szuper t eviden under from smiles ed grey-haired women who give you wrinkl patterned headscarves and attempt to speak with you. are Not that you are likely to understand much of what they ge langua an Europe other any to ted saying. Hungarian is unrela rather s sound It . Finnish to link s tenuou a of ion with the except of the 44 alien to the Western ear and mastering the pronunciation fruit – want you If ge. challen real letters in the alphabet can be a – elons waterm and ts aprico for asking try gyümölcs – then t at sárgabarack és görögdinnye. Maybe a bus trip to the marke idea, good a be would Székesfehérvár or Hódmezövásárhely for a ticket. provided you can pronounce the place names and ask handy. in come ly certain will rt Passpo Your Vegan n on Earth, Before you think you have found a Fruit and Veg Heave are still a rants restau rian Vegeta news. good less is however, there several lists Europe rarity in most of Hungary (although Vegetarian own your take to d advise best in Budapest) and you might be Hungary picnic instead. Healthy diets are barely understood in rural y or povert with and not eating meat and dairy is often associated seen as a Western fad. plant food, Remarkably, given such a plentiful supply of gorgeous ts per produc l anima of Hungary is one of the highest consumers of the two are g huntin game and capita in the world. Flesh eating gras foie de pâté ls, festiva killing Pig ts. pursui ite country’s favour dishes and fur coats are commonplace. country to a Since the events of 1989, the West has introduced the of which is one number of its more infamous symbols of ‘progress’, est has Budap that said is It the ubiquitous McDonald’s restaurant. Europe. in outlets ald’s McDon of s tration one of the highest concen umoured Nonetheless, the Hungarians are a friendly and good-h buses run trolley and trains trams, The people. The climate is good. of cost The city. tic roman and ful beauti a is est on time. Budap find not ly probab living is, as yet, relatively cheap. And you will whole of sweeter, juicier and lovelier fruit and vegetables in the them, you’ll se purcha thus and them, nce pronou Europe. If you can at! étvágy Jó them. love
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Feeling inspired by Roger’s article but not sure what to do about it? Our International Contact met up with Zsofi from Budaveg, an accredited allHungary tour guide with a passion for veggie food and cruelty-free living, and asked a few leading questions. Vanessa: Thank you for showing us the Budaveg flat in the centre of town and letting us read the comments from previous guests. But doesn’t restricting it to veggie visitors mean potential loss of income? Zsofi: I’m not trying to make a big commercial thing out of it. The flat was bought with money left by my father, who was a vegetarian himself. I want to know that the chopping boards are bloodfree and nobody is bringing meat or fish into the place. [The “Veggie Pledge” on the website also states that the pans have never been used for meat or fish, the soap is biodegradable and vegan, the bedding all cotton with hypoallergenic polyester duvets, and so on. You can even arrange to be met at the airport or train station (there is a discount for non-air travellers!) and have organic fruit and vegetables and other goodies waiting for you at the flat.] Vanessa: The vegan restaurant we’re meeting in today is great, and so was Vegetarium yesterday, but what about travelling outside Budapest? Is it true that it’s a bit of a nightmare? Zsofi: Like most people, when I was a child my family only had meat once a week so there are lots of wonderful vegetable dishes. But Hungarian hospitality demands that guests be given the best that the host can possibly afford, so people always offer meat. Not all towns and cities have veggie restaurants, though some do, but you can usually get something tasty once you know where to go and what to ask for. Vanessa: It sounds like a veggie guide to Hungary and translations of some of these wonderful recipes would be a great idea. In the meantime, are you happy for people to contact you with queries about vegan travel in Hungary even if they’re not staying at the Budaveg flat? Zsofi: Of course. It’s always fun meeting likeminded people from other places. Vanessa: It is indeed, and it’s been great meeting you and your partner James today. I look forward to meeting Oliver [Zsofi’s big black veggie dog] next time I’m in Hungary. For a wealth of further information on where to go, what to do and above all where to get vegan food, see www.budaveg.com, email info@budaveg.com or call 00 36 30 934 8045. Zsofi speaks English, Danish and Hungarian plus some German and Italian.
…SAVE THE PLANET - GO VEGETARIAN
18th June 2006
Although not a strictly vegan event, this was a great succes s, with a panel including the Yo ung Jains, the Young Indian Vegeta rians (whose chief spokesper son is a Vegan Society contact), a Sikh speaker from the Londo n sustainability campaign (a vegan already involved in dietar y rights issues who has now join ed the Society), the Vegan Soc iety and various other groups. There were also some very enthusiastic young people, Mahersh and Nis from Shambhu’s Vegan hma Kitchen (whose delicio us vegan catering is we known to many of us) ll spoke of their work spr eading the vegan word schools and colleges and in were very well received. Great to find the Big V Word used with such app roval nowadays by so ma Jains, Hindus, Sikhs and ny Buddhists.
NEW IDEAS AND OLD FAVOURITES Sophie Fenwick-Paul Veg*ans got active everywhere for National Vegetarian Week. Thanks everyone! Trusty old events proved themselves again, such as meals out, parties, displays, media interviews, stalls and free food fairs. New ideas were born, here are two. book crossing: Release your unwanted veggie books back to the public. Put a vegan leaflet inside each one and hand them out outside anywhere agreeable. And like Manchester V&V you’ll end up with a lot of interesting conversations and a very positive response. art competition:
...REDDITCH GREEN FAIR On Saturday 3rd June 2006, the Redditch Green Fair was held at St Stephens Church in the town centre, timed to coincide with World Environment Day on Monday 5th June. It was the first event of its kind in Redditch, providing residents with a mixture of green, organic and ethical products along with eco-friendly information. A hot, summer’s day ensured a steady flow of visitors throughout the fair; all of them were made aware how simple changes to their daily life can make a real difference to the future of the planet. The RVV message of the day was simple, “There’s no such thing as a meat eating environmentalist!” The global appetite for meat and the industrial techniques of the meat industry are destroying the Earth.
You will need a friendly place with wall space (a cafe is ideal), a competition theme, prizes from local businesses, posters and flyers to advertise your event, publicity from the local media, participation from kids groups, a competition judge (a celebrity if possible) and ultimately photos of the winners. Thames Valley V&V’s “Make a Veggie Monster Friend” competition drew great press coverage and active involvement from many non-veggies. active inspiration: The ActiVeg website is full of resources and ideas, as well as regular vegan news items you can respond to your own way. Try a little something to make the world a better place. See: www.activeg.org
Along with Friends of the Earth and Redditch Freecycle, members of Redditch Vegetarians and Vegans (RVV) were instrumental in helping to organize and promote the fair. They formed the Redditch Green Alliance, which now plans to stage the Redditch Green Fair on an annual basis. The Vegan l Autumn 2006
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OUT AND ABOUT WITH OUR LOCAL VEGAN CAMPAIGNERS Continued
business is to attend a vegan event, preferably My idea of a good break from running my translation abroad, so I’m having a great time this Summer! lla organization for vegan and vegetarian groups The AGM of the European Vegetarian Union (the umbre opportunity to catch up with old friends, throughout Europe) in Germany in late April was a good fellow Trustee Vanessa Clarke is already on my As s. T-shirt make new ones and add to my collection of Society liaison person. the EVU governing Council I am now the official Vegan was extremely well attended despite the The annual international vegan festival in Turin in June l world Vespa-owners’ club weekend. The annua the and march concurrent attractions of a Gay Pride phere. During my talk I mentioned our excellent weather enhanced the relaxed and friendly atmos wanting to buy the T-shirt. Other VS people by Typical Vegan campaign, after which I was mobbed San Francisco, and all three of us from e Jeanni and Ghana members who gave talks were Isaac from programme. were interviewed by the press and for a late-night TV Nigeria, Uganda there are societies in Botswana, Kenya, Mauritius, Isaac tells me that as well as the one he runs in Ghana rians, but vegeta and s vegan ne combi some . Low numbers mean that and Zambia and no fewer than four in South Africa ent. Drop contin the hout throug ld footho firm a g gainin is ism ies vegan despite a tradition of meat-eating in many African countr groups. me a line if you’d like contact details for any of these ing of August the international vegan festival in Denmark at the beginn I’m delighted to see that so many of you are attending and look forward to a great week together. all catering will be the world congress in Goa (see Events on p. 38), where When you read this there may still be time to book for will be catered oders raw-fo and s vegan where ia, Bavar l walking week in vegan, and for the German Vegetarian Society’s annua 1, str. 38, 17192 Waren/Müritz, tel./fax 00 49 3991 66562 for (20 – 27 Aug., contact me or Jürgen Kniesz, Linden JuergenKniesz@aol.com). y’s big event during members attending the San Francisco Vegetarian Societ It may be possible to arrange accommodation for VS vegan. More be will g caterin and rs d Lyman will be one of the speake the weekend of 30 September/1 October, where Howar 415 273 5481. details from www.sfvs.org, dixiemahy@gmail.com, 001 ng do keep an world for one column, so to ensure you don’t miss anythi There is too much vegan stuff going on throughout the , all of them recipes 2000 than more ns contai also – www.ivu.org (which eye on the website of the International Vegetarian Union like to you’d if and deserve publicity please let me know well in advance, vegan). If you have any information about events that please contact me by e-mail or post. receive news of international events between magazines Society no apology for pointing out once again that when Vegan Finally, as many members reading this will be new, I make do so entirely at our own expense. representatives attend meetings and events abroad we Tschüß! Patricia Tricker, International Coordinator
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1ST NOVEMBER
IS WORLD VEGAN DAY
W
orld Vegan Day this year has an environmental theme.
So whether you are a local group planning a stall to inform people about the advantages of a vegan diet, or a young person wanting to set up a display in school or college, you will be glad to have our new sixteen-page environment booklet, which sets out the exact reasons why a vegan diet is better for the environment. Please visit the Local Contacts Forum on: www.lcat.makessense.co.uk to discuss ideas and keep up to date with developments Good luck with whatever you have planned!
Carnbren Vegan Guest House Having travelled considerably, we were often disappointed in the way we were catered for. This initially led to the idea of a vegan bed and breakfast in our favourite place: Lairg, in the Highlands. We’d thought that we’d be catering mostly for veggies and vegans, but ‘omnivores’ that stumble upon us have been very happy! Many leave with ideas to try at home and most with a new perception of veganism; it’s not just lentils, is it?!
New Environment Booklet Following from our ‘Are your Meals Costing the Earth?’ onepage leaflet, the Vegan Society has now produced a sixteen-page environment booklet called ‘Eating the Earth.’ The booklet provides well-referenced facts and figures and is all you need to defeat the arguments of sceptics, who don’t believe that vegan diets are less environmentally damaging than omnivorous diets. Copies of the environment booklet are available from the Vegan Society Information Department. Please call 0845 45 88244 or e-mail info@vegansociety.com
We strive to be as organic and as local as we can when shopping and are also growing some produce ourselves. We recycle compost and conserve energy. We pride ourselves on our friendly and relaxing home and want our guests to enjoy the special holiday time that they have looked forward to all year. For more information, please contact Caroline Snow & Keith Biggerstaff Tel. 01549 402259 www.carnbren-vegan.highland-guesthouse.co.uk
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Vegan
YOUth
Welcome to the new YOUth pages!
e are just bursting to present our exciting new space for vegan youth – about time too, we know! As the name suggests, we want YOU to be a part of it: tell us what you want to see on these pages, and tell us about yourselves - what you are up to and what you are in to, and what issues affect you as a young vegan. For example, if you help promote veganism, or if you are doing some fundraising or a vegan-orientated school/college project then let us know. Or tell us how it is to be vegan at your school/college, or how you deal with family, friends or teachers who just don’t get the whole vegan thing.
W
Write to: The Vegan Society (YOUth), Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA
Or email: youth@vegansociety.com
SAM Mc CREESH THE DIARY OF A TEENAGE
VEGAN This summer I’ve been lucky enough to get a ten week holiday as I didn’t have to go back to school after I finished my GCSE exams. Lately, I’ve been doing a fair amount of work with Veggie Vision - the internet TV station for veggies and vegans - because we want to get a new and improved site up and running soon. We’ve recently added lots of new programmes and have got several new competitions running with lots of prizes to give away. There are lots of additional exciting new things planned for those who sign up to our free ezine, so don’t miss out on all the fun at www.veggievision.com I’ve also been running the Veggie Vision Myspace – so if you’re a Myspace addict make sure you check us out at www.myspace.com/veggievision Leave a comment and add us to your ‘friends.’ In September I’m going to college to study A Levels; I’m also hoping to go to the London Vegan Festival on 10th September – see
As a little incentive to get you writing (as if you need one) we will be giving away a fab prize to the shiniest Star Letter every issue! And you will be pleased to hear that we now offer a special Vegan Society Youth Membership for people under 18 - just £7 a year! Now, are we forgiven for taking so long?
REVIEWS
Go Vegan Go! By Séamus Brough Publishers: Magpie House Cover Price: £2.99
Nine year old Séamus wrote Go Vegan Go! to prove to the world that vegans are not “skinny foolish stupid people”. It seems that Séamus has succeeded as he certainly comes across as a smart, caring and funny individual and a great example of a vegan kid. Issues such as bullying (by teachers as well as kids) and animal suffering are presented with cheeky humour and refreshing honesty. You will giggle at his descriptions of the nasty truths behind honey, milk and eggs, but they will remind you of why you are vegan, and if you are not vegan they will be sure to make you think about things. Go Vegan Go! is not just for kids and teenagers, adults will appreciate it too - just make sure that they give it back when they are finished!
hey! check out our interview with Séamus
Elf Bedtime Stories By Jill Russell Sold in aid of Animals and Sanctuaries Jillrussell77@yahoo.co.uk Cover Price: £2.99
you there!
Sam McCreesh w: www.sammccreesh.com
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Join Pip and Poppy in their adventures as they meet new animal friends and learn about nature in Elf Bedtime Stories. These 18 magical short stories will delight younger children as they follow the two elves through their magical wood in episodes such as ‘The Birthday Party’, ‘The Tadpole’, and ‘The Midnight Feast’. Illustrated in full colour and sold in aid of animals and sanctuaries, this book is sure to give sweet dreams!
There are not many of us who get a book published at the age of 9! Johanna Best catches up with Séamus Brough - author of Go Vegan Go! - to find out what inspires a young writer...
What inspired you to write ‘Go Vegan Go!’? It was because I heard of this girl who had written a self help book for kids in divorced families. And I thought if she can write a book, why can’t I? And of course it was because I thought I should write about veganism. It’s very interesting, and I know a lot about it! Did you enjoy writing it?
Neera (Niz) Shah is 16, lives in Northampton, and has been vegan since September 2004 and is into reading, writing poetry, campaigning & debating (mostly about veg*nism), graphic design, and listening to music. In June she won a Young Jains competition to create a poster with the theme “Save The Planet, Go Vegetarian”, and she has also had a letter published in her local paper about how animal rights supporters are portrayed as dangerous when most of them are just compassionate. Niz has recently set up an anti-bullying campaign with a friend - check it out at: www.freewebs.com/antibullyingalltheway
cool vegans! ThorViolet Harman from Warrington is nearly six and was vegan even before she was born! “I’m healthy and happy being Vegan!” she says “we respect other creatures and it’s good not to feel badly about what we do and eat. It’s good to be different, and people find me interesting.” Her favourite foods include mango, broccoli and flapjacks and she likes Roald Dahl, Doctor Who and nature walks.
I loved writing it! I kept laughing at the different ideas I was having. Neil (my step dad) was laughing so much [at one part of the book] he had tears rolling down his cheeks. I liked that, and that helped me write it. You write a lot about your experiences in school - what advice would you give to anyone who is having a hard time there?
You need to talk to your parents if you are having a bad experience with your teacher. But even though I know you should talk to your parents when you have a problem I don’t always. So parents need to keep an eye on their kids, because sometimes you don’t want to talk because you don’t want to cry, or upset your parents. It’s not easy to tell an adult when there is something wrong, especially when it is another adult causing the actual problem. When you are not writing books what do you enjoy doing?
That’s a toughy. I enjoy doing so much! I really like reading and I love listening to music like Wilson Pickett, Stevie Wonder, Edwin Starr, Jimi Hendrix, and soul music. I also like playing chess. I’m getting good at it too. I play for Staffordshire Under Elevens Team, and I have played in several tournaments. What advice would you give to someone who is thinking of turning vegan, or has turned vegan and needs support? If you are thinking about going vegan, just do it! It’s not that hard, people turn vegan all the time. And my mum and step dad do Vegan Buddies and Realfood, so they can help you find vegan friends. And so can the Vegan Society of course! I know some people who got vegan friends by turning their friends vegan! Who is your favourite author, and which are your favourite books?
Definitely Joe Craig and his books about Jimmy Coates. He is a great writer, and very friendly too. I wrote to him once, and he wrote back telling me all about Jazz music. I like “A Series of Unfortunate Events”, by Lemony Snickett. I like lots of silly and funny books and cartoons, books about facts, like the Horrible Histories etc, but also encyclopedias. Tell us about your next book
It’s called Animal Rights, Okay, and it is about Animal Rights really. I read an awful book about so called Animal Rights, which said it was okay to eat free range eggs and free range dead pig - which is stupid! And I thought “GRRRRRR!!!!!!” Then I thought I’ll write a proper book about it...
Youth Contacts New! Youth contacts are aged 16-25 and here for vegan youth to email. To find out about being one, contact Sophie For a great vegan youth forum see www.veganbuddies.org.uk, select "Forum" then "Young Vegans".
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Welcome to the Autumn 2006 Kids’ Pages Bronwyn is 10 and has been a vegan all her life. Aisha, her sister, is 13 and has been vegan for 10 years and was a vegetarian even before she was born!
Aisha: Welcome to the Autumn 2006 Vegilantics Page! We hope you all had a lovely summer. Bronwyn: We went to the Kingston Green Fair with Mummy. We went to meet up with our friends Charlotte, Izzy and Daniel. It was great. Aisha: The main reason we went was to see Pama International, but the stalls were very interesting. Bronwyn: We also spent a week at granny’s house over the summer. With granny and granddad, we do a lot of gardening and I always help granddad plant his geraniums. While we were there, we went to John Milton’s house. Aisha: John Milton was a poet in the 1600s, during the English Civil War. He wrote two extremely long poems called Paradise Lost and Paradise Found. Bronwyn: We also went to some National Trust houses like Waddesdon Manor and Claydon House. Granny went into the café at Waddesdon Manor to ask if they could make vegan food for Aisha and I, and they said that they could. Florence Nightingale’s sister lived in Claydon House. Florence spent most of her old age there, with her sister and brother-in-law. Bronwyn: We also went away to Wales for the weekend with our friends, Cathy and Alan and their son, David. They have a new dog now, called Freya. She’s only a puppy, but she’s HUGE and really strong!
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Aisha: We had fun. Bronwyn spent most of her time in the stream, paddling, but I didn’t get in. It was too cold! Bronwyn: David and I met a boy there and he was canoeing in the river. He taught me how to make a leaf float under the log across the river. Aisha: We went for a walk up a hill near the campsite, and there was this bit where you could walk down a valley to the river, and go across a log bridge to the other side. Bronwyn: We went over the river; there was this little clearing where we sat down for a little while. It was like a fairyland. All you could hear was water rushing and birds singing. Aisha: It was beautiful there. Everything was green. Bronwyn: At school, we’ve been doing the triangular games. This is where we do running, jumping, throwing and skipping against three other schools. I came third in skipping and did really well in running. We did four laps of the school field! Aisha: I did lots at the end of last term: I took the second exam in my GCSE maths course, and took end- of-year tests in French, German, and history.
This year at school, I’ll be finishing maths GCSE, and Bronwyn and I will both be taking SATs. I’ve also got to choose which other GCSEs I want to take too. I think I want to take History, French, German, and maybe Music.
Sugar Free Flapjacks
175g raisins 225g oats 4tbs jam 175g margarine Preheat the oven to 185˚c /gas mark 5 Grease a baking tin with margarine or oil Put the margarine, raisins, and jam into a saucepan, and heat gently until melted Remove from heat and stir in the oats Spread the mixture out in the baking tin, smoothing out all the edges Bake for twenty minutes until golden and crisp Leave to cool, then mark into slices Leave in the pan until completely cold
Aisha: A few weeks ago, Bronwyn and our friend Toby made some flapjacks together. Bronwyn: They were really nice, so here’s the recipe so you can make some yourself!
TYPICAL VEGAN? Hi! My name is Flo and I live in Perth, Western Australia. I am an Oceanographic Engineer, in the final year of my PhD studying coastal ocean dynamics. This photo is of me on a research vessel in the Southern Ocean releasing a little sea-bird that sheltered on the ship overnight. They sometimes land on board all cold and wet and tired and we give them a place to sleep before letting them go near land the next day. I love animals and that’s why I love being vegan!
n REDWOODS FUDGE GIVEAWAY, DON’T EAT IT ALL AT ONCE!
Redwoods vegan fudge is free from artificial colours and preservatives, it is cholesterol free, GM free and free from hydrogenated fats. Retail price £3.29. The coconut ice is flavoured with raspberry juice, and the cranberry one has pieces of actual fresh cranberries in it. It is made in Devon using traditional methods with soya milk. It is available mail order from Redwoods online at www.redwoodfoods.co.uk or telephone 01536 400557. Redwoods are also giving away a pack of each flavour to the first 5 people selected. Please post entries marked ‘fudge giveaway’ to Redwoods, Burkitt Road, Earlstrees Ind. Est., Corby, Northamptonshire, NN17 4DT or email redwoodwholefood@btconnect.com
The Vegan l Autumn 2006
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DIETARY DISRESPECT
- THE END IS IN SIGHT Vanessa Clarke
Vanessa Clarke considers how EU and UK legislation on equality and diversity and the new Commission for Equality and Human Rights can help to ensure proper treatment of vegans in all areas of life.
M
ost vegans spend a great deal of time working for animal rights – and rightly so, since non-human beings are the least favoured and most abused group of all. But indifference and disrespect do not stop there. The very old and the very young, people with disabilities, gays, women, people from minority ethnic and cultural groups all risk being treated with less respect than those more able to speak up for themselves. And vegans are no exception.
treatment is offensive and unacceptable whether it is from a restaurant, an airline or any other public outlet, it is downright dangerous in situations where people have no choice but to eat what is provided on a regular or long-term basis. Again, the most numerous victims are the young, who are still developing and need proper nutrition, the sick who stand little chance of speedy recovery on an unbalanced, unappetising and unvarying diet – and, as ever, the old.
‘if we get together with all the other groups at risk of
The situation now From the cradle to the grave, we are beset with examples of disrespect and ignorance. Vitamin K is routinely administered to newborns, but the vegan option was recently discontinued without consultation or notification, leaving vegans, Hindus and other groups to remonstrate as best they could about the bovine bile that now comes as a compulsory part of the package. At the other end of the spectrum, I was appalled to find hospital staff trying to get my 93-year-old mother to eat ground beef despite the large sign over her bed stating that she was a lifelong vegetarian. Would they have fed ground pork to a Muslim or a Jew? Quite possibly, so far as I could see. Yet there was no intention to upset or harm anyone – just overwork and failure to appreciate the fundamental importance of dietary practice to so many groups in our society. Most of us have had the unpleasant and unsatisfactory experience of asking for a vegan meal and being given a standard meal minus the meat, fish or dairy component, and going away hungry having been charged the same price as everyone else. Whilst this kind of
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The Vegan l Autumn Winter 2003 2006
dietary disrespect – Adventists, Buddhists, Hindus, Jains, Jews, Muslims, Rastafarians, Sikhs, the lactose intolerant and the ethical vegetarians – we become a force to be
Prospects for the future At last, however, there is light at the end of the tunnel: the European Community has proclaimed that those with deeply held beliefs such as veganism are as much entitled to respect and equality of treatment as any other group – and quite right too, since for many of us our vegan diet and lifestyle is more important than the culture or religion we happen to have been born into because it is a moral choice we have made for ourselves. But there’s many a slip between acquiring a right and actually getting it respected at the point of use. Thanks to the Vegan Prisoners Support Group, much progress has already been made on behalf of those detained in Her Majesty’s prisons, though it can still be a long step from getting rights accepted in principle to ensuring that the soya milk and cruelty-free soap actually reach the intended recipient. And we shall need all the allies we can get if we are to ensure proper respect for our diet and lifestyle in schools, hospitals, care homes, canteens and all the other institutions where food is provided as part of the service. How many Votes in Vegan?
reckoned with.’
So – how best to use our new-found legal rights? As always, numbers count. Until that happy day when
vegans constitute a majority of the population, we have to accept that the average politician won’t have a lot of time to devote to securing our rights. But if we get together with all the other groups at risk of dietary disrespect – Adventists, Buddhists, Hindus, Jains, Jews, Muslims, Rastafarians, Sikhs, the lactose intolerant and the ethical vegetarians – we become a force to be reckoned with and in many constituencies a factor in electoral calculations.
‘It should not be a struggle to ensure that people who have spent their lives campaigning
A new Commission for Equality and Human Rights is to replace the current bodies dealing with race, sex and disability. Among its duties will be to consult with the various interest groups and eventually to require all kinds of institutions and authorities throughout society to draw up plans showing how they intend to meet the requirements of the new law, which covers the provision of accommodation and catering as well as employment. The Commission will also be able to offer information, advice and training on how to put this into practice – always a crucial factor, since ignorance all too often begets defensiveness and even hostility when people simply don’t understand the needs of the diversity of groups whom they serve and therefore have no idea how to meet them.
for veganism and animal rights
should have their
beliefs respected to the end.’
The way forward – and how everyone can help In addition to ensuring that the new Commission consults the Vegan Society from the outset, we need to have guidelines and even recipes ready for those doing their best to implement the new rights. The Society is therefore embarking on a major advocacy campaign approved by Council earlier this year. We shall be seeking to get the subject raised in Parliament as well as liaising with a variety of other interest groups. We shall also be gathering information on the current state of play in various areas and preparing advice and guidance to make it easier for those responsible to treat us with the respect to which we are entitled in every aspect of our lives. But we shall need a very great deal of help, so do have a think and see what you can contribute. Cash is always very welcome, but information is equally crucial – and virtually every member is in a position to offer that. For instance, n Are your school dinners dead awful (dead as well as awful)? Tell us whether you get vegan food at school and if so, what it’s like, and if not, what excuses they give. What would you like them to serve?
n Do your work colleagues or college friends enjoy the benefits of a canteen at lunchtime? What is the attitude to vegans? What would you like to see on the menu? n Have you ever been in hospital? How did you fare as a vegan? n Many people spend the latter years of their life in a retirement home and some eventually move to a nursing home or a hospice. Have you any experience of this, whether first hand or through a vegan friend or relative? Most institutions work to a very tight budget, so we can’t expect celebrity treatment. But many of the ingredients routinely used could easily form part of tasty and nutritious vegan meals. We already have guidance available for the prison service and are working on similar information for other areas. Making sure that our views are known and respected
It should not be a struggle to ensure that people who have spent their lives campaigning for veganism and animal rights should have their beliefs respected to the end. Nor should a vegan involved in an accident be tube fed unacceptable substances because no one understands (or cares?) about their views. A medallion or wristband engraved with “O positive – and VEGAN” might do the trick, or at least get people thinking. But what if you’re no longer able to take decisions for yourself? Unless you have made your beliefs and wishes very clear, whether in a living will or by other means, a non-vegan with power of attorney may fail to regard your veganism as important – or simply fail to think of it at all. Thanks to the detective work of Kirsten Jungsberg from Denmark, a number of us were privileged to meet Vegan Society Patron and activist Serena Coles in the last couple of years of her life and to witness her joy at being surrounded by vegans and enjoying vegan food with admirers of all ages at her 94.5th and 95th birthday celebrations. But it took a lot of effort by a lot of people to achieve this. And it will take a lot more effort by even more people to ensure that all vegans are accorded the respect and the equality of treatment to which we are entitled at every stage and in every area of our lives. Further (rather heavy) reading: The text of the Equality Act www.opsi.gov.uk/acts/acts2006/ukpga_20060003_en.pdf The Employment Equality (Religion or Belief) Regulations 2003 www.opsi.gov.uk/si/si2003/20031660.htm
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ANIMAL LIBERATION: AN INTERVIEW WITH PROFESSOR PETER SINGER Rosamund Raha
P
eter Singer is Professor of Bioethics at Princeton University and is one of the world’s best known living philosophers. His book ‘Animal Liberation’ is taught as part of the ethics curriculum in universities worldwide and has caused many people to reconsider their relationship with other animals. His latest book co-written with Jim Mason The Way We Eat: Why Our Food Choices Matter was published in the US in May by Rodale, and will be published in the UK, in September by Random House. Rosamund Raha puts a few questions to him: You have written a great many philosophical books on a wide variety of subjects from Hegel to Practical Ethics. Do your books on animal liberation have a special interest for you? Definitely. It’s the cause I most strongly identify with, although I’m also particularly concerned about global poverty. And it is also the cause to which I feel I have made the greatest personal contribution. Yes, and I believe that you tithe 20% of your earnings to charity. Is this something you believe we should all do? I think that all of us who have money to spare on luxuries – and remember that buying a can of Coke is a luxury beyond the reach of more than two billion people on this planet – should be giving a significant portion of it to the cause or causes that, in their judgment, stands the best chance of reducing suffering or making the world a better place. I won’t put an exact figure on it, because that varies with everyone’s circumstances. But those who don’t have money to spare can often give some of their time to work for such causes.
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Given that you are a utilitarian philosopher who believes that it is the consequences of our actions that are important, do you accept that treating other animals as human property usually leads to more suffering for them than if they were given their freedom?
‘speciesism refers to discrimination on the basis of species, not to discrimination on the basis of cognitive capacities.’
I don’t see those as the only options. Giving most animals in human captivity their freedom would be a disaster. The great majority of them are young chickens, and most of them would simply starve. Nor do I favour releasing pigs and cattle into the countryside. But that doesn’t mean that they have to remain property. They could have the status of humans who are unable to look after themselves. We appoint guardians to take care of them, and the guardians are required to act in the best interests of the wards.
But what about a long term scenario where animals are no longer bred for human use, and natural (i.e. not selectively bred or genetically modified) breeds of animal are allowed to roam free? Tragically, we’ve destroyed so much habitat that for some species, this is not a great option. Chimpanzees, bonobos, gorillas and orang-utans, for example, have few safe havens now. So – in the real world, anyway, rather than in some utopia – it might still be best for some species to live under human control and protection. I have read that you are vegan as far as you consider practical given your busy lifestyle. However, in the book you have just written with Jim Mason, on food, you discuss whether it is acceptable to eat humanely raised meat; what is your position on this? Sorry, but you’re going to have to wait until the book comes out! That’s not just to tease you, but also because I don’t want to try to answer a complicated question in a sentence or two. The discussion of that question in the book is quite extensive, and it gets philosophically complex. For instance, we consider the argument that if animals have good lives, then even if they are killed to be eaten, that is better for them than not existing at all. I don’t think you can reject that claim as just absurd or silly, but discussing it gets into tricky philosophical issues. If or when laboratory grown meat (i.e. meat grown from a few animal cells) becomes available, would you eat it? If it were cost-effective, and produced by methods that did not harm the environment, yes, I’d eat it.
Especially if no animal would have suffered to produce it. Yes, of course, that is what I was assuming. Conservationists often believe that it is more important to preserve species than consider the needs of individual animals. Where do you stand in this debate? I’m largely on the side of the individual animals. I do think species preservation is important, but if it came to a choice between the suffering of millions of animals, or the loss of a species, then, difficult as the choice would be, I would say that, regrettably, we have to lose the species. In her article From Speciesism to Equality in the Summer 2005 edition of The Vegan magazine, Joan Dunayer accuses you of being a ‘New Speciesist’ who favours the protection of certain select animals such as primates and dolphins over other sentient animals such as rats, birds, reptiles, amphibians and fishes. How would you defend yourself against such an accusation? I do think that there are morally relevant differences between various species, because the cognitive capacities of beings are relevant to, for example, the wrongness of killing them. I think it is worse to kill a self-aware being, that is, a being who is aware of its own existence over time, and is able to have desires for the future, than a being who may be conscious, but is not self-aware and lives in a kind of eternal present. (It’s the difference, as the philosopher James Rachels put it, between a biographical life and a biological life). Of course, people can reasonably disagree about what characteristics do make a difference. But to take such differences, or other features of a being’s mental life into consideration, isn’t speciesism. The term “speciesism” refers to discrimination on the basis of species, not to discrimination on the basis of cognitive capacities. Once you say that giving greater protection to any beings over any other beings is “speciesism” you’ve reduced the value of the term to zero, because then giving greater protection to a cow than a cabbage also becomes “speciesism”.
In your work you say that a human new born baby is not a person because it is unaware of itself existing over time and therefore has no real sense of self. Many animals that are farmed for meat such as pigs, cows, sheep and even birds demonstrate behaviours that suggest that they are aware of themselves existing over time: does this make them people?
‘if it came to a choice between the suffering of millions of animals, or the loss of a species, then, difficult as the choice would be, I would say that, regrettably, we have to lose the species.’
If the behaviour really does demonstrate that they are aware of themselves as existing over time, then yes, they are “persons” in the sense in which I [following philosophers in earlier times, like Boethius and Locke] use the term. But a lot will depend on what you count as evidence of awareness over time. There is ample evidence for chimpanzees and other great apes, and very strong evidence for elephants. For the species you mention, the evidence seems to me to be variable, and often suggestive rather than conclusive. Many vegans believe that it is only possible to produce meat, milk and eggs for human consumption on a viable scale by causing non-human
animals to suffer (i.e. by selectively breeding cows for high milk yield, taking their calves from them at an early age etc). What are your views on this? It all depends on what you mean by “a viable scale”. For people seeking selfsufficiency on a few acres of land, there is no problem of scale. In any case, dairy products may not be the best case for those who want to produce animal products on a large scale without causing suffering. What about eggs? Obviously the male chicks are going to be killed, as are hens who are no longer laying well, but that can be done without causing suffering. So I don’t see why free range egg production need involve the infliction of suffering on nonhuman animals. But given that high welfare free range egg production could produce only a fraction of the eggs currently produced, and given the added complication of Bird Flu (which if restricted to wild birds, scientists expect would mutate back to a less virulent form), in practice a vegan world is surely the only solution? Bird flu might prove to be a temporary scare that fades away. We don’t yet know. But undoubtedly, to avoid inflicting suffering on animals – not to mention the environmental costs of intensive animal production – we need to cut down drastically on the animal products we consume. But does that mean a vegan world? That’s one solution, but not necessarily the only one. If it is the infliction of suffering that we are concerned about, rather than killing, then I can also imagine a world in which people mostly eat plant foods, but occasionally treat themselves to the luxury of free range eggs, or possibly even meat from animals who live good lives under conditions natural for their species, and are then humanely killed on the farm. As I said, you’ll have to read the book to get the full version of my views, and those of my co-author, Jim Mason, on this. I am sure that we will receive plenty of letters about your last answer, but thank you very much for generating debate on this subject. The Way We Eat: Why Our Food Choices Matter is reviewed on page 33.
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AN INTERVIEW WITH WENDY TURNER-WEBSTER Rosamund Raha
T
he author, TV presenter, actress and Vegan Society patron Wendy Turner-Webster has done a great deal to raise public awareness of animal welfare issues. Rosamund Raha caught up with her to see what she is working on at the moment …….
I have heard that you have written a novel that will be published next year. Could you tell us a bit more about it? My literary agent has given me a deadline of September to finish the novel I am currently working on so every day at the moment is spent slaving over a hot computer! It’s called The End of Roxanne North and draws on my own experience of domestic violence during my first marriage. It’s an exciting venture but has also been rather depressing to work on at times. I really enjoy writing and indeed my first job in the media was as Commercial Script Writer for local radio.
hypocrital at wearing leather. I must admit that saying goodbye to cheese was the hardest thing so was thrilled when Redwoods brought out their super melting vegan cheese! Are there any foods that you would like to be vegan but aren’t? Yes, eggs! I wish someone would come up with a vegan substitute for a boiled or fried egg! And all those sweets which have gelatine in them! I’m convinced there is an animal-friendly alternative and wish the manufacturers would do something about it. It would be great if Guinness were animal friendly, too.
‘I have been a
vegan for about 15 years when I found
What other projects are you currently working on? I film for a satellite station called The Baby Channel…everything you ever wanted to know about babies and parenting! I have also written some children’s books which I am keen to get published after I have finished writing the aforementioned novel.
out more about the dairy industry and
What do you consider the greatest achievement of your life so far? Having our two children, Jack and Freddie. Jack is 6 and Freddie is three and a half. Finishing my book will be my second greatest achievement! How has it been bringing up your children as vegan?
Jack and Freddie are vegetarian. When we had Jack, Gary was a meat-eater and we agreed that a veggie baby was a good compromise. Since then, however, Gary has stopped eating meat. Jack and Freddie both thrived on soya milk formula as babies and enjoy all the meat and dairy substitutes I stock in the fridge. Both boys are brought up to respect all animal life – not the usual notion that some animals are for petting and some are for eating! We have four fish, two rescue guinea pigs and a pony and they love spending time with them all.
began to feel rather hypocrital at
wearing leather.’
Gary and I were honoured to be at The House of Lords last week to celebrate the life of Lord Stratford (Tony Banks) and we are both looking forward to doing all we can to support Sally Banks’ Seal Campaign, aiming to stop the annual seal cull in Canada.
I am Patron of the Born Free Foundation, Parrot Line, Viva!, The Humane Research Trust and Animal Lifeline and like to get involved whenever possible with their campaign projects. I also work with Animal Defenders – most recently on the Animal Welfare Bill to stop the use of animals in circuses. How long have you been vegan and what motivated you to make this ethical stand? I have been a vegan for about 15 years when I found out more about the dairy industry and began to feel rather
What message do you have for people who are considering becoming vegan? Live with a clear conscience! You won’t miss out on any tastes or flavours (apart from the fried egg!) and you may feel fitter and healthier in the long term, too. Animalfriendly shoes, clothes and food are all out there for the taking and enjoying. And finally, if you think you love animals – don’t eat them!
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VEGANISM
– THE NEGLECTED ENVIRONMENTAL ARGUMENT Stephen Fenwick-Paul, Network Contact
A
t long last concern for the environment is now an entrenched part of the vocabulary of all the major political parties. The question about our impact on the planet has moved on from discussing if there is a problem to what we should do and who should do it.
I recently attended a public meeting run by Friends of the Earth where we asked our local politicians if they were doing enough to stop climate change. All present said what was required of them, we only had to judge the commitment behind their statements. It became obvious that the environmental concerns highlighted most by large environmental campaigning organisations were the issues the politicians had most knowledge and concern about. Typically, these were transport issues based around car and air travel. One issue was absent from the discussions, and that was diet. The Earthday Network is a non-political organisation whose goal is to educate all parts of society on what they can do to help the planet. Their website, www.earthday.net, provides an environmental footprint calculator from which you can calculate the number of hectares required to sustain your lifestyle and hence how many planets would be required if everyone lived like you. In the UK the average environmental footprint is 5.8 hectares. If we divided the planet among the world’s population and each was given an equal part we would all get only 1.8 hectares.
If we take the above meat-eater and change their diet to a mainly imported and processed one, their food footprint alone climbs to 1.9 hectares, a figure that is beyond the 1.8 hectares available to every citizen of the planet. If we now change the vegan diet to mainly imported and processed food the land requirement stays at 0.5 hectares. Air miles are not a significant factor for vegan food. The adoption of a vegan diet is far more beneficial for the environment than choosing to follow a local, unprocessed meatbased diet. Is changing your diet significant compared to other factors in your lifestyle? 25 hours of flying a year adds 1.5 hectares to your footprint. Moving to a vegan diet is similar to saving 25 hours of air travel a year. Giving up the average car and replacing the journeys with public transport would reduce your footprint by just 0.7 hectares. Adopting a vegan diet is far more important than abandoning your car, though both are good moves for the planet.
Changing from a 4-litre 4x4 to a typical saloon car would save 0.9 hectares and changing from that 4x4 to a hybrid would save around 1.7 hectares. Moving to a vegan diet is similar to replacing one of the most thirsty cars on the market to a hybrid. At the Friends of the Earth Conference 2005 a motion was adopted to ‘consider recognising the need to promote plant-based diets and encourage a reduction in meat, fish and dairy consumption on environmental ground’ but the response from the Board of Friends of the Earth watered down the implementation to an ‘idea of less but better meat, plus information and advice.’ Environmental organisations often accuse politicians of lagging behind the public in respect to environmental concerns yet it seems those organisation may at the same time be struggling to keep up with their own members.
The Earthday calculator is of special interest because it asks questions about diet. I spent some time isolating the effects of different lifestyle choices on the calculator. The results will surprise not only meat-eaters but environmentalists too and should make them reconsider the lifestyle changes they are asking of the UK population. If you eat meat and diary every day but your food is mainly local and unprocessed you will require 1.6 hectares to sustain your eating habits. If you are vegan you will require just 0.5 hectares.
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RECIPES Helen Edwards
SCRAMBLED TOFU Serves 2 This wonderfully light scrambled tofu works well with almost any vegetables. Serve as brunch with potatoes, as breakfast or supper on toast, or take out for lunch in a wrap. 1 Tbsp olive oil 1 medium white onion, chopped finely 2 cloves garlic, chopped 1 â „4 (40g) green capsicum pepper, finely diced 4-5 (50g) mushrooms, sliced 1 tsp tomato puree 340g (1 pack) firm silken tofu, drained 1 tsp dried mixed herbs Heat oil in a frying pan or large saucepan. Add the onions. Cook for 2 minutes, over a low heat, stirring continuously with a wooden spoon or spatula. Add garlic and green pepper and continue to cook for 2 minutes, stirring continuously. Add mushroom and cook for 1-2 minutes, stirring continuously. Add tomato puree to pan and mix well. Add block of tofu to pan. Break down into small pieces resembling scrambled egg using a wooden spoon or spatula. Mix into vegetables. Add the herbs and mix. Cook for 1-2 minutes. Season with salt and pepper to taste. Serve immediately.
GREEN AND GOLD STAR BURST SALAD Serves 2 In this stunning salad, dark green spinach leaves are brought to life with exotic golden-yellow papaya. The sharpness of the dressing is tempered by the sweetness of the papaya. Broken papaya seeds add a peppery flavour to the dressing.
1 lime 100ml white wine vinegar 2-3 tsp caster sugar 75 ml olive oil 2 medium papaya 2 tbsp reserved papaya seeds 150g baby spinach leaves
To make the dressing, squeeze the lime and place the juice with the vinegar and the sugar in a blender and mix. Continue blending while slowly adding the oil. Do not worry if you still have two separate layers at this point. Cut the papaya into quarters. Scoop out the black seeds with a spoon. Reserve 2 Tbsp of the seeds, discarding the rest. Slice each quarter of the papaya into 3 or 4 slices, and cut off the skin with a sharp knife and discard. Add 75g of flesh (or about a quarter of one of the papayas) to the blender and blend until smooth. Reserve the rest of the flesh.
Add the reserved papaya seeds and blend until the seeds are broken into small pieces. Taste the dressing with a small piece of papaya flesh for sweetness. (If tasted alone, it will appear sharp, but this will be countered by the sweetness of the papaya when served.) For the salad, lay the spinach leaves on a serving plate. Arrange the reserved papaya flesh on the leaves, like the spokes of a wheel. Drizzle as much of the dressing as required on top.
The dressing may be kept for 1-2 days in the fridge. If the dressing separates into 2 layers on standing, recombine by stirring or shaking gently.
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PECAN AND ORANGE COOKIES Makes 10 cookies
REVIEW
125g plain flour 25g soya flour 1 ⁄2 tsp ground cinnamon 1 ⁄4 tsp bicarbonate of soda
Eat n two Veg appeared different from other veggie restaurants we’d been to: an upmarket diner with a vibrant atmosphere. We sat at one of the intimate American style diner booths that lined the walls.
60g pecans, chopped 100g caster sugar 90g vegan margarine 4tsp malted brown rice syrup 1 tsp vanilla extract grated orange zest from 2 oranges
Unfortunately we were informed there were no vegan wines available that evening so we opted for a jug of Pimms instead, which came packed with fresh fruit; very refreshing. On first glance at the menu there seemed to be a reasonable choice of vegan-friendly dishes. Toby is wheat-intolerant, which we thought might make things a little trickier but luckily there was at least one vegan, gluten-free option for every course. For starters I chose the Crispy Aromatic Luck, crispy veg protein served with pancakes, hoi sin and plum sauce, spring onion, cucumber and coriander. This was beautifully presented with the pancakes arriving stacked in a bamboo basket ready to be filled with sliced vegetables and a very authentic tasting sauce. I enjoyed the novelty of ‘rolling my own.’ Toby opted for the Thai satay, which consisted of Thai soya skewers and a spicy peanut sauce. Although it wasn’t quite as nicely presented as my dish, the texture was good but a little salad wouldn’t have gone amiss. For mains we had ‘Eat V Kebab,’ grilled marinated skewers served with fresh greens and puy lentils in gravy; very tasty but remarkably and rather disconcertingly like lamb! The Lancashire Hotpot consisted of hearty chunks of (extraordinarily beef like) soya in truly delightful gravy, fresh vegetables and a creamy mash; perfect for a chilly damp evening.
Preheat the oven to 180˚C. Sift the plain flour, soya flour, ground cinnamon and bicarbonate of soda together into a large bowl. Add the pecans and caster sugar to the bowl and mix. Heat the margarine gently (in a saucepan on the hob, or in a suitable dish in the microwave oven) until it has just started to melt, and reaches a pourable constituency (avoid overheating as it will split). Add the malted brown rice syrup, vanilla extract and grated orange zest to the melted fat and mix. Pour the liquid into the dry ingredients and mix well to create a firm dough. Divide the dough into 10 equal portions (of about 2 Tbsp, or 45g, each). Shape each portion into rounds, and place on a baking sheet lined with baking parchment. Bake for about 12 minutes, until just turning golden. Remove from the oven and allow to cool for 5 minutes on the baking sheet, then transfer the baking parchment and cookies onto a rack to cool. Remove from the baking parchment and store in an airtight container.
Despite there being only one vegan dessert featured on the menu (fruit crumble), we discovered there were more possibilities on offer. I opted for a cinnamon pear, which was beautifully poached and served with vegan caramel and nut ice cream. Toby retained a childlike grin throughout his large bowl of chocolate and caramel & nut ice cream. Stuffed with good food and Pimms we somehow managed to find room for a conscientiously crafted Mojito and Capirinha. In terms of adventurous food and vibrant ambience we felt Eat n Two Veg offered something different from the average vegetarian eatery, suitable for any clientele at any time of day.
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DIRECT ACTION: RIGHT OR WRONG? Dave Palmer
E
very protest or act of civil disobedience carried out in the name of Animal Rights (AR) is extremism, if the media and government are to be believed. Without doubt there are extremist actions carried out (as there are in many struggles for social change) but the majority of actions carried out for AR fall into two categories – liberation of captive beings and economic sabotage against those who profit from the enslavement and killing of sentient beings. It is often stated that actions such as the firebombing of vivisectors’ cars have a negative impact on the movement as the media focuses on these extremist minority actions rather than on the arguments for our recognition of nonhuman animals as fellow beings, not commodities. This image is then assumed by the public to be representative of AR/vegan protesters/activists despite being referred to as ‘a minority element’.
The opposing view is that both the government and the media have financial and other beneficial links with companies which either carry out animal experiments or commission them (and certainly profit from them) so without the extremist actions, there would be very little reporting of the Animal Rights movement, if any at all. Evidence of this is the hysteria over the assault on the Managing Director of Huntingdon Life Sciences but the complete lack of media coverage of the hundreds of assaults which have been carried out against AR campaigners (a significant majority being assaults against hunt saboteurs) over the last three or four decades, including three deaths.
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Certainly the mass media is not going to positively promote any philosophy which is detrimental to the majority of their advertisers.
‘Certainly the
mass media is not going to positively promote any philosophy which is detrimental to the majority of their advertisers.’ For those of us who can remember the highs of the eighties and nineties, one of our most discerning memories must be that of a convoy of live export trucks at Shoreham being held up by masses of concerned citizens, whilst a group of activists climbed onto the cab of one of the trucks and smashed the windscreen, etc. Images of an activist, brick in hand, leaning over the top of the cab and damaging the windscreen were broadcast not just across the UK, but the whole world as mass protests of the live export campaign had captured the imagination of many countries.
This action did not lead to mass public condemnation, in fact the activist filmed with the brick was interviewed by many news organisations, including such UK stalwarts as Newsnight. If anything, this example of direct action led to more people becoming involved in the protest, not just at Shoreham, but all other ports too – the unbiased media reporting of the time showing that mass public protest could achieve something (live exports were soon banned from all ports and airports in the UK, though they later resumed through Dover alone) and that if enough people make a stand, then a difference will be made. Aside from the media, there are also concerns from within the movement that high profile direct action is harming the case for animal rights. Often it is argued that liberating a few hundred animals from a laboratory animal breeder or battery hen unit achieves nothing when looked at from the perspective of the billions of animals that are killed each year by these industries – and that more animals will be bred to replace those taken.
The ‘breed more’ argument is unjustified simply because more animals are bred than are deemed necessary, so thousands – perhaps millions – of animals are killed each year by the breeders because they are not needed by the animal torturers or the meat eating public. Saving a tiny percentage of animals from such establishments may seem an insignificant act, but it’s a very significant act to each individual animal who is taken from a life of deprivation, pain and suffering and given a loving home/family/life.
‘...whilst grave robbery may be considered a disgusting act by many, these people would
Acts of liberation also act as a psychological boost to the movement; successful liberations increase morale and serve as a reminder that though the end to industralized animal abuse may not be in sight, a difference can be (and is) made on an individual level; each liberated being is symbolic of the aims of the AR movement.
Balanced conclusions on the effects of AR actions can only be drawn when all aspects of the situation have been taken into account – the suffering of the animals, the extent of the damage caused to save the animals from pain and suffering, the resultant hysteria in the press, etc. As campaigners/activists it is not our duty to cast judgement on those who choose to risk their freedom to save sentient beings from imprisonment and suffering; it is our duty to ensure the public have all possible information relating to animal suffering so that those who are not blinkered by the biased media reporting can make up their own individual minds.
What must be done, when engaging in discussions of ‘direct action’ with members of the public, is to differentiate the various acts which are part of the all-encompassing term ‘direct action’. For instance, whilst grave robbery may be considered a disgusting act by many, these people would probably not have the same abhorrence to an act such as breaking a padlock to rescue tortured or suffering beings.
probably not have the same abhorrence to an act such as breaking a padlock to rescue tortured or suffering beings.’
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CURIOUS VEGETABLES: A QUESTION OF COLOUR Bill Laws
Although nutty, purple Brussels sprouts are rumoured to be a favourite of the Prince of Wales, we are a conservative crowd when it comes to brightly coloured veg. I passed around some free crudités, including the dramatic blue potato, Salad Blue, at Abergavenny Food Festival a couple of years back. The entire audience refused the potatoes. One fearsomely coloured vegetable, which most of us are happy to eat, is Beta vulgaris, the beetroot. The plague of those with wooden sink drainers (remove beet stains by sprinkling them with salt and rubbing vigorously), beetroot was once known as ‘Roman beet,’ because it was the Romans who first cooked the swollen root. The Greeks were perfectly satisfied with the leaf alone and these days even supermarkets are slipping tender, redveined beet leaves into their micro-salads. The great sixteenth-century gardener John Gerard declared ‘the beautiful roote .... is to be preferred before the leaves, as well in
beautie as in goodness’ (the crushed root was a healing saviour when applied to an infected wound or insect bite). Cidermakers like to add a beetroot or two to their apple pressing because it gives the cider a golden, autumnal tint. But you can’t beat beet for sweetness especially fresh from the allotment or veg. plot, (avoid those cold, bland, precooked, pre-skinned and pre-packed beetroot). Here’s my favourite recipe: wrap fresh, washed beetroot in foil, slip them into the oven to bake for 15 minutes. When they’re done, slide the skins off by hand (a hopping-hot job), drizzle with balsamic vinegar and serve dressed with baby spinach leaves. Delicious. Bill Laws is the author of Spade, Skirret and Parsnip - The Curious History of Vegetables (Sutton Publishing).
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GROW VEGAN Rob Jackson, a student at the Welsh College of Horticulture, relates his experiences
S
ince October 2005 I’ve been volunteering full time at the Welsh College of Horticulture, working on their 3-hectare farm that is certified under the new stockfree-organic standards. I work five days a week but take one day out during term time to study for an HNC in organic horticulture, which takes two years. We supply produce for a local box-scheme and sell directly to retailers and wholesalers. So far I’m really enjoying my time here and learning a lot.
I often had dreams of self-sufficiency, inspired by my own grandparents’ backgarden growing but it seemed these desires would go unsatisfied. However, once I finished university I sensed it was time to go for it. Being in no financial position to purchase land or property, in fact being quite in debt after years of study, voluntary work was the only way I could get into farming and growing. The Vegan-Organic Network (VON) helped me to find my current placement and I have since become the co-ordinator of the VON farm list and volunteers, helping others to find placements too. On the course we follow four modules in the first year and three in the second. So far we’ve studied plant and soil science, plant protection, organic practices and principles, and habitat management. This of course means coursework and exams, something I thought I had left behind! The organics class is small and cosy, meaning we get plenty of chance for bonding and good debate, though we join with other groups for some modules. We are presently trying out different types of commercial animal-free organic composts and will let readers of The Vegan know the results. Out on the land I get to see all I learn in class put into practice and I’m gaining valuable experience for the future. Rotations are one of the most important aspects of growing food at this scale: moving groups of crops around from year to year means that the soil is worked at different depths and stops pest and disease problems from building up.
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Grow Vegan Puzzler What will increase bio-diversity? Send your answers on a postcard to: The Vegan Society (address details on page 1) by 31st August 2006 and you may win a copy of Animal Equality by Joan Dunayer. Answer to Summer Grow Vegan Puzzler: dent-de-lion, literally ‘lion’s tooth’ on account of the sharply lobed leaves of the plant. Winner Debbie Deboo from Essex
Green manures are a crucial addition to these rotations: they allow for the soil to rest and to feed, protect it from erosion and nutrient leaching, and increase the amounts of organic matter. The inclusion of wildlife features to increase biodiversity helps to keep pest species in control and makes the land more productive, while also making the farm a more pleasant place to be.
INVEST IN THE FUTURE! A MESSAGE FROM THE VEGAN-ORGANIC NETWORK The present students of Stockfree-Organic agriculture are the people who will be farming using these methods in the future. Those who support vegan principles should surely help to promote this. To do everything possible to encourage students and to advance our general aims, VON has set up the Growing Green International Student Bursary Fund. This permanent fund has the support of the Movement for Compassionate Living and the Vegan Society. Your own support for the fund will help ensure that potential vegan and vegetarian students of Stockfree-Organic who undertake to grow and/or promote these methods are not discouraged by lack of financial resources. Please help by sending your donations to the fund, payable to VON, to the address below; this could be the best investment you will ever make! Further details will gladly be provided. If you are interested in finding practical experience on Stockfree-Organic holdings you should obtain a copy of VON’s Farm List, free to VON members. Bursary Fund donations & information: veganorganic@supanet.com Tel: 0161 860 4869 Or write to: VON, ‘Anandavan,’ 58 High Lane, Chorlton-cum-Hardy, Manchester M21 9DZ
Vegan-Organic farming is a wholly more sustainable form of crop production. Animal farming is not only cruel, it is unnecessarily wasteful. The amount of land, water, labour and energy necessary to keep, breed and farm domesticated animals could be put to much better use growing food for direct human consumption. This is one of the main ways that veganism has been proved to me to be the only real answer for the future. Environmentally friendly, efficient, sustainable, compassionate: there is no reason to differentiate between these; they quite easily go hand in hand.
For VON membership details write to the above or email info@veganorganic.net Farm list details, membership & general enquiries to 0845 223 5232 (local rate) The Vegan-Organic Network (VON) registered charity 1080847 will help you to ‘grow your own’. Join VON and help our movement to grow! Visit the VON website at www.veganorganic.net
NUTRITION NEWS Stephen Walsh
S
cience and the media are uncomfortable partners. Science proceeds by gradual accumulation of interrelated evidence, while the media seek novelty or dramatic messages. Two striking examples of this appeared in The Guardian recently. GEORGE MONBIOT ON FISH On 20th June, George Monbiot bemoaned declining fish stocks and claimed that lack of long-chain omega-3s from fish (EPA and DHA) heralded a collapse in human intelligence, which could be redeemed only by exotic (and expensive) algae-derived substitutes. Plant omega-3s were dismissed: ‘Some plants - such as flax and hemp - contain omega-3 oils, but not the long-chain varieties our cell membranes need. Only some people can convert them, and even then slowly and inefficiently.’ This claim, which is in danger of becoming an urban myth and even promoted by some vegans, is highly misleading. Independent trials in human volunteers have shown the main plant omega-3 – alpha-linolenic acid (ALA) – to be consistently about 10% as effective as fish oil omega-3s in raising blood levels of EPA. This means that you need ten times as much ALA as fish oil omega-3s to get the same effect. However, average UK intake of ALA is almost ten times (0.5% of calories) that of the longer chain omega-3s (just 0.07%), so the net contribution to blood EPA is comparable. More natural diets, centred on wild vegetables and fruits, would provide about 3% of calories as ALA - more than sufficient to give healthy blood levels of omega-3s. Blood levels of EPA are reduced by consumption of the most common omega-6 fat – linoleic acid (LA) – which has increased in recent decades due to increased use of predominantly omega-6 oils such as corn and sunflower oil. The ratio of LA to ALA has therefore increased from a natural level of around 2 to 1 to more than 10 to 1. This, rather than any lack of fish oil, is the dietary change that requires correction. The imbalance is easily remedied by cutting high omega-6 oils to reduce LA intake to more natural levels and adding a heaped tablespoon of ground flaxseed (or a teaspoon of flaxseed oil) per day. As flaxseed has more omega-3 than omega-6, small amounts are sufficient to shift the overall balance to a more natural level and thus provide adequate omega-3 levels in the body. Alternatively, high omega-6 oils can be replaced with rapeseed oil, which is mostly monounsaturated and has a 2 to 1 ratio of omega-6 to omega-3. We can therefore safely join Albert Einstein in recommending a meatless and fishless diet without worrying that we are somehow missing out on ‘brain food’.
FELICITY LAWRENCE ON SOYA Soya was thoroughly reviewed in the last issue of The Vegan, so I shall not belabour this point save to illustrate how myths can be sustained on the flimsiest of bases and to stress the importance of a healthy scepticism. On 25th July, Felicity Lawrence presented a long article suggesting that soya should carry a health warning. The alleged toxicity of soya was carefully reviewed in 2002 by the Government Committee on Toxicity (CoT), who found little evidence of toxicity but also limited evidence of any special health promoting properties. Despite the lack of direct evidence, the committee adopted precautionary recommendations on the use of soya by infants, women with certain types of breast cancer and individuals with impaired thyroid function. Felicity Lawrence, however, seized on some comments about possible adverse effects and made them sound like a clear and present danger. The article offered no new information but did attempt to resuscitate some old myths. Japanese consumption of soya was dismissed with the assertion that ‘Asians did not actually eat that much.’ In fact, for the past half century Japanese consumption has averaged 10 grams of soya protein per day (equivalent to about 100 grams of tofu). Few people in the UK, including vegans, will eat much more than this. While Japan’s top position in the world health stakes does not prove that soya is a wonder food, it makes it highly unlikely to be a threat to health. Soya oil was condemned by Ms Lawrence as ‘one of the reasons our balance of omega-3 to omega-6 essential fatty acids is so out of kilter’. In fact, with an omega-6 to omega-3 ratio of 7 to 1, soya oil has a better ratio than the average in Western diets and therefore acts as a moderating influence (though rapeseed, hempseed and flaxseed are all better for restoring a healthy balance). The article also claims that soya is a threat to healthy thyroid function. In common with similarly ‘dangerous’ items such as cabbage, soya is a goitrogen and in the presence of low iodine intake may impair thyroid function. The cure, however, is not to avoid cabbage and soya but to ensure an adequate iodine intake and follow a reasonably varied diet. Almost any food can be made to look dangerous by peering at it closely enough. If it is genuinely harmful there will be good direct human evidence showing this. In the case of soya, the evidence leans the other way. It can therefore be consumed in moderation with confidence. For further information on good health from plant foods, see Plant Based Nutrition and Health, available from the Vegan Society.
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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.)
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The Vegan l Autumn 2006
Reviews Johanna Best, Vanessa Clarke and Rosamund Raha
Spicy Vegan By Sudha Raina Publishers: Athena Press ISBN 1-84401-249-2 Cover Price £10.99 As the weather cools down and autumn makes her presence felt, spicing up our mealtimes is a great way to warm the body and soul. Spicy Vegan is a collection of over 130 delicious Indian recipes including exciting vegetable dishes, breads, pickles and sweet dishes. Based on North Indian home cooking, Spicy Vegan offers a very accessible road to the Indian kitchen with handy tips and helpful explanations of the required ingredients making it easy to create the dishes yourself - a great consolation for us vegans who have to forgo the dairy-laden naan bread and kulfis in Indian restaurants. Of course, whipping up a plate of samosas, paalak aaloo or coconut fudge will also seriously impress even your nonvegan friends.
The Animals’ Lawsuit Against Humanity by Ikhwan as-Safa published by Fons Vitae Cover Price £12.99 Available from The Vegan Society This beautifully illustrated Muslim Sufi tale of animal rights and human abuse is as relevant today as when it was first written in tenth century Iraq. When things start to go wrong on the idyllic island of Tsagone – which bears a striking resemblance to the Garden of Eden – and humans begin to exploit, abuse and even eat their fellow inhabitants, the animals elect representatives to plead their case at the court of the King of the Spirits. The humans in turn claim that they were given dominion over the planet and all its inhabitants and can therefore do as they like. After much to-ing and fro-ing and some very modern argument – as well as some richly comic episodes -– the King finds in favour of the animals and warns the humans that if they don’t mend their ways they will destroy not only the planet and their fellow creatures but themselves as well. All’s well that ends well, however, and the repentant humans are allowed to return to their previous state of grace (and their vegan diet!) celebrating their new relationship with the rest of creation. An entertaining and enlightening read for all ages and a super gift for anyone wishing to promote animal rights and human understanding both within and between the different faiths of the wealth of animal-friendly material in the Islamic tradition and even in the Koran itself, there is also an appendix giving further information on sources – a useful resource in its own right and a valuable addition to a charming tale.
Growing Green – Organic Techniques for a Sustainable Future Jenny Hall and Iain Tolhurst Published by The Vegan Organic Network ISBN: 095522250-8 Cover Price: £18.99 Growing Green is an essential reference guide for all organic growers, researchers and students. The book introduces the concept of stockfree-organic growing, and illustrates with the use of case studies that by abandoning the use of slaughterhouse by-products and manures growers can be rewarded with healthier crops with fewer weeds, pests and diseases. Suitable for growing novices to the experienced professional, the book provides a step-by-step guide through each stockfree-organic standard and instructs the reader how to grow and sell 60 different vegetables with confidence.
The Way We Eat: Why Our Food Choices Matter Peter Singer and Jim Mason Published in the US in May by Rodale Will be published in the UK in September by Random House ISBN 1-57954-889-X Price: £12.99 Well argued and beautifully written, this book illustrates the cruelty of factory farming and its detrimental impact on people, non-human animals and the environment by comparing the diets of three families: one standard American family with a predominantly meat, eggs and dairy-based diet; one family who eat mostly locally produced organic food (including some animal products) and one vegan family. Their food is traced from the start of the food chain to the plate. In the process cruel factory farming practices are described, worker exploitation is exposed and the environmental impact of meat-based diets is explored. The book is full of well-researched information, for example they argue that imported produce in season is often more environmentally friendly than out-of-season home-produced food which may have been grown indoors with lights and heating. This is not a book that presents veganism as the only option for sustainable and ethical food production, but it certainly leans in a vegan direction and is well worth reading.
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DEAR VEGAN SOCIETY... B12 is produced by bacteria and no animal can produce B12 for themselves. Land animals therefore obtain the vitamin either directly or indirectly from bacteria living in soil or water or, in the case of ruminants such as sheep and cattle, in their stomachs. Factory-farmed animals do not always have access to these sources and are sometimes given B12 as a supplement. In an overcrowded world, food must be hygienically prepared and handled and benign natural contamination is eliminated along the way. The B12 used to fortify or supplement vegan foods is made by specially grown bacteria in fermentation vats (somewhat akin to beer brewing). As in a more natural environments, the source is bacteria.
Vitamin B12 is essential for good health, but from what source is our vegan food supplemented, and is the source natural?
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The Vegan l Autumn 2006
Unfortunately many of them do contain animal derivatives. The only way to be sure is to buy products carrying the Stockfree Organic Standard which has been developed by the Vegan Organic Network (VON). At the moment only three companies sell certified Stockfree Organic produce through box schemes: Tolhurst Organic Produce near Reading, Northop Organics in Wales and Sow and Grow Organics in the Wigan area. If you can’t get hold of Stockfree Organic produce then you can grow your own, using the advice provided by VON. www.veganorganic.net The Soil Association say that their certified products may occasionally have a connection with blood, fish or bone. So you are better off sticking to the Stockfree Organic Standard or growing your own if you want to be sure.
Is Please the Stockfree can you Organic Standard tell me same as the whether Soil Association’s pesticides UK 5 and fertilisers certification? used to grow fruit and vegetables contain animal derivatives?
Our canine teeth are called that because they look a bit like the canine teeth which cats and dogs have (although obviously not so long and sharp). However, they are blunt and you could not give a killer bite with them or tear raw flesh from a carcass. In fact our so-called canines are just like extra incisors, perfect for slicing through fruit and vegetables. You might also point out to your colleague that the human capacity to reason means that we no longer have to give in to our more base drives, even if we did have the killer instinct, which we don’t.
One of my meateating colleagues has said to me that the fact that we have canine teeth indicates that we are designed to eat meat. What’s a good counter-argument to this?
µ
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Postbag
STAR LETTER
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Contributions to Postbag are welcomed, but accepted on the understanding that they may be edited in the interests of brevity or clarity
The author of this issue’s Star Letter wins a copy of the DVD Truth or Dairy
NEWLY VEGAN
Eric was a BIG meat-eater, he turned vegan for a bet, and this is how he feels two months on:
I have to tell you, in all frankness, this year’s diet has changed my life in ways I hadn’t even imagined. And it’s only been 2 months so far! The physiological benefits:
(1) I’ve always had difficulty with regularity. I find discussing this topic not the least embarrassing, because my new-found experience with regular, frequent, and well-formed bowel movements has been extremely liberating. I’ve never ever known this sensation in my adult life.
(2) For years, I have battled a persistent skin condition, commonly referred to as rosacea (which afflicts millions of people including former President Bill Clinton among other notables). I’ve tried creams, ointments, and prescription meds during flare-ups, and nothing seems to hold this irritating facial menace at bay for more than a couple of weeks. But, oddly enough, after adopting a vegan diet for only two months, my rosacea has virtually vanished. I can’t believe it. I’m beginning to wonder whether this skin condition is brought on by meat, dairy, processed foods, or a combination of them. Perhaps it doesn’t matter, because I don’t miss these things in the least any more. (3) I’ve lost 12 lbs of fat weight and kept it off (and can again wear several pairs of pants long relegated to storage). That’s no small feat, given how little time I have to exercise in my busy schedule.
The psychological benefits:
(1) I feel less tense and high-strung in general. For a while I tried to figure out why. I couldn’t. So I let it go (one less thing to worry about, you see). In any case, I’m feeling better. (2) Most of my cooking is now from scratch. Thus, the food that I consume comes wrapped in far less voluminous packaging. Far less cardboard, plastic, metal goes into the recycling bin in our house, and far less perishable waste goes into our rubbish. In turn, I feel that my existence is less of a burden on this planet’s resources now than before I adopted a vegan diet.
(3) I’m starting (not completely so, but starting) to empathize with the animals whose deaths and subjugation are an integral part of our culture of consumption. This may take a little more time. I’m still not quite clear on vegans’ eschewal of honey. I don’t eat it, but I still don’t quite get it. However, my attitude is definitely changing. Other benefits:
(1) Our grocery bill is down by 50%, at the very least.
(2) We’re thinking of growing a small vegetable garden this spring. Never did that before. (3) Did I mention the poop?
HEALTHY EATING
I have been vegan for some years now. But not in a good way! I made the transition from vegetarian to vegan by taking out all the animal products but I didn’t actually change my diet. As a result, over time I found myself eating the same ‘processed’ ready-made vegan foods over and over again. Was this laziness or lack of imagination? You choose. Recently I took out a vegan cookbook from the library and started experimenting. It goes without saying that my diet is now so much more varied and interesting. However, what I did not realise was that for all the time I was eating an unbalanced diet I was missing out on the feeling of ‘joy for life.’ The new diet is just as fast to prepare and has so much more taste and texture. Just by making the change to a well-balanced and varied vegan diet I feel like a new woman. I no longer feel tired. In fact I have boundless energy. I never realised I felt ‘down’ but the change is so noticeable – I feel so upbeat and happy! I had no idea how dramatic an impact it could have on my mental as well as my physical wellbeing. I’m sure all your readers know exactly what I’m talking about, but if there are any out there not really getting the most they can from their vegan diet, I urge them to take the challenge. It can, quite literally, change your life for the better. Aundrea O’Neill Newark
Eric Waggoner
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AN INTERVIEW WITH ANIMAL AND HUMAN RIGHTS CAMPAIGNER JOAN COURT Charis Bredin photo ©SPEAK
“I’m so lucky all my dreams have come true”
‘Whether it’s the human race, the planet or the trees, you should always try to make the world a better place. People are too caught up in consumerist society and climbing the property ladder, but they’ll eventually get to forty, be married and then divorced with two children and a mortgage and they’ll look back and think, ‘Is that really what it’s all about?’
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“Yes, I suppose it looks as if I’ve been pioneering things for a very long time,” says Joan Court, pouring strong tea into my mug, “though I get annoyed when people label me simply as an animal rights pioneer when most of my life has been spent helping humans as well.” Her small house is filled with books, pictures, and mementos of a life full of adventure and excitement. A large Siamese cat sprawls on the wooden kitchen table where we sit, another cat purrs loudly on the seat beside me and a third prowls along the top of the worktop. In fact, there seem to be cats everywhere. After a traumatic and often abusive childhood, Joan left school at fourteen. As soon as she could, she headed for India and set up a midwifery clinic in Calcutta. She later worked in Kentucky, then in Lahore with the UN. She is still active and sharp, defying her eighty-seven years. “The only trouble with me,” she comments, “is that I’m getting a bit old: my eyes are no good, neither are my ears or my legs, but apart from that I’m fine!” “It’s very important to be fighting for a good cause,” she smiles, and indeed she regularly makes news working against cruelty to animals. She recently went on a 72-hour hunger strike against a new animal testing centre in Oxford and has been barred from Heffers bookshop in Cambridge for setting off a stink bomb at a pro-foxhunting book signing.
She tells me about her work with Quaker Concern for Animals, about how she convinced a sophisticated barrister to dress up as a monkey for a demonstration and how she has been arrested four times (“though I think being arrested is a bit of a waste of time,” she confesses). Last year she sailed with Sea Shepherd to Nova Scotia and Newfoundland to help stop the seal slaughter. “Whether it’s the human race, the planet or the trees, you should always try to make the world a better place. People are too caught up in consumerist society and climbing the property ladder, but they’ll eventually get to forty, be married and then divorced with two children and a mortgage and they’ll look back and think, ‘Is that really what it’s all about?’” Joan’s life is a testimony to her principles. She could have achieved almost anything, but she chose to become a nurse and travel to some of the most poverty stricken areas of the world with no other motive than to have adventures and “help other sentient beings.” “School and society drill a much too measured idea of success into us: getting good grades, getting the right job, earning lots of money.” Joan’s home reflects this belief: there is nothing pretentious or grandiose about it. There are certificates for adopted animals on the walls, animal rights leaflets everywhere and an atmosphere of dedication to a worthy cause. On the kitchen window ledge is an award from the Jains “for a lifetime dedicated to following Gandhian principles”.
This brings me to the subject I’ve been most anticipating: Joan’s time with Mahatma Gandhi in India. I can’t help plying her with questions about her experience of him. “He was an absolute knockout!” she says decisively. “I’d always been preoccupied with Gandhi, but he was more than I could have dreamed of. He was enormously impressive.” I ask whether she has any anecdotes about him, anything other people wouldn’t know. She pauses thoughtfully. “He was always worried about how to keep his feet clean and whether to use Lux soap or not.” She describes how the Hindu women would complain that they had to work much harder when Gandhi came to visit: “He’s quite a nuisance,” they would say, “Looking after a saint is not easy”. Again, she refers back to animal suffering. “He was deeply concerned about women’s education as well as the abuse of cows in India. His main focus seemed to be women and animals.”
‘I’d always been preoccupied with Gandhi, but he was more than I could have dreamed of. He was enormously impressive.’ I’m exhausted but exhilarated by my time with Joan. She is so interested and enthusiastic about everything that the short interview I was expecting turned into a five-hour visit complete with a vegan curry for lunch. She is practical, yet a romantic, and more focussed on the fight for animals than anyone I know.
She is always promoting direct action and says, smiling, “Sometimes I get bored with vegans. If you get two or three together, all they talk about is recipes. I’m more concerned with action”, though she also assures me, “I enjoy fighting the Establishment, but not everybody wants that and it doesn’t mean their life isn’t worthwhile.” She loves adventures and is always keen for the next one, but is practical about that too: “I feel like I need a new adventure, but it’s hard to know what I’d be useful for any more.” That Joan Court is a revolutionary in every sense of the word and has lived an incredible life is beyond doubt. “I’m so lucky,” she smiles, “I must have a guardian angel watching over me because everything I’ve wished for has come true.” [For more about Joan’s adventures, see In the Footsteps of Mahatma Gandhi, the first part of her autobiography. The second part is in preparation and eagerly awaited.]
photo ©SPEAK
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events
Updated diaries and events information can be viewed at www.vegansociety.com
n AUGUST Saturday 26th Aug – Monday 4th Sept Camp for Climate Action Bringing people together to provide information on climate change and its causes, take action against climate change, share practical solutions and network with other people campaigning on all the aspects of climate change. For more details: www.climatecamp.org.uk
n SEPTEMBER
Saturday 9th Viva! Veggie Roadshow, Bath The Guildhall, High Street, Bath. 10.30am to 4.30pm. Admission free. A brilliant family day out, there will be food tastings, cookery demonstrations, talks, free diet and health advice, stalls, competitions, vegan fashion and footwear, beauty products, books, vegan food products, information and campaign news. If you want to get involved please contact Angie on 0117 944 1000 or email angie@viva.org.uk Sunday 10th London Vegan Festival A wealth of information, crueltyfree goodies, inspiring talks and delicious vegan food. Kensington Town Hall, Hornton Street, London W8. 10am-7pm. Contact CALF T. 020 8670 9585 www.londonveganfestival.org.uk.
The London Vegan Festival Photo Competition 2006 All u fabulous fans Of fo-tografy Get clicking & email Your best shot 2 me Coz the LVF annual comp Is now here That’s September the 10th VEGAN FESTIVAL, dear! Just capture the flavour Of this special day And a prize and great fame Will be speeding your way See the website for details And get yourself down With your foto machine To the best gig in town! Bernie Laprade www.LondonVeganFestival.org.uk
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Sunday 10th – Saturday 16th World Vegetarian Congress (Goa, India) 37th International Vegetarian Union Conference, Goa, India. All catering will be vegan. T. 020 7928 7459, www.ivu.org/congress/2006. Saturday 30th 10.30am - 4.30pm Teaching Compassion Event and Autumn Fair (Free Admission) With talks and films on animal issues and speakers from Animal Aid, the Captive Animal Protection Trust and the Dr Hadwen Humane Research Trust. Also cruelty-free and fair-trade goodies, stalls and a vegan café. The Friends’ Meeting House, Hill Street, Coventry, CV1 4AN. For further information visit: www.coventryveggies.makessense.co.uk or contact Julie Roberts: 07811 400215.
n OCTOBER
Saturday 28th Vegan Society AGM 2pm Conway Hall, Red Lion Square, London WC1 (nearest tube Holborn) Vegan Society members only. Followed by Donald Watson memorial event and presentation of the 2006 vegan awards. This is also the beginning of National Vegan Week. World Vegan Day is 1st November. Last year the theme was Typical Vegan (there’s no such thing!). This year’s theme will be: the environment. http://www.worldveganday.org/ For further information please contact Rosamund Raha, Head of Information Services, at the Vegan Society, or Dave Palmer, General Manager rosamund.raha@vegansociety.com dave.palmer@vegansociety.com
n NOVEMBER
Wednesday 1st World Vegan Day. To find out what is going on in your area, talk to your local contact or for ideas visit: www.lcat.makessense.co.uk
n DECEMBER
Sunday 3rd 10am – 5pm Christmas Without Cruelty Fayre Admission £1, children (under 11) free Kensington Town Hall, Hornton Street, London W8 (opposite High Street Kensington tube station) Full event details at: http://www.animalaid.org.uk/xmas/fayre .htmL Or phone Animal Aid: 01732 364546
VEGAN SOCIETY NETWORK CONTACTS The Vegan Society Network These people are here to help. Simply get in touch. Send an SAE if posting. i - for local vegan information and support F - family contact with parenting experience Y - for young vegan support G - group (social and/or active) N - New entry Thinking of getting active or starting a group? Take a look at the wealth of advice at www.activeg.org then email Sophie vegancc@makessense.co.uk, or phone 0118 946 4858 if you don't have Internet access.
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VEGAN SOCIETY NETWORK CONTACTS
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LISTINGS Patrons Freya Dinshah Maneka Gandhi Rebecca Hall Dr. Michael Klaper Moby Gordon Newman Cor Nouws Wendy Turner-Webster Benjamin Zephaniah Council Alex Bourke (Vice Chair) Chris Childe Vanessa Clarke Sophie Fenwick-Paul (Network Contacts Co-ordinator) Laurence Main Ian Nicoll George Rodger (Chair) Subra Sivarajah (Assistant Treasurer) Patricia Tricker (International Coordinator) Stephen Walsh (Treasurer) Jay Ashra (co-opted) Vanessa Payne (co-opted) Staff General Manager / Head of Marketing & IT Dave Palmer Head of Information Services Rosamund Raha Information Officers Johanna Best Clare Persey Business Development Officer Colm McBriarty Sales Assistant John Rawden Office Manager / Finance Officer Jody Hazell Volunteers Michaela Altman (proofreader) Erica Wilson
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 deoxygenation 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.
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CLASSIFIEDS (UK) HOLIDAY
DORSET
SUSSEX
ACCOMMODATION
HOLIDAYS ABROAD KERALA, SOUTH INDIA a veganís 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
CORNWALL
ALPUJARRAS - ANDALUCIA Attractive townhouse. Sunny, roof terrace. Excellent views, birds, walks. Wholefood shops and restaurants serving veggie food in town. Sleeps 2 - 6. £280 pw. Available all year. Tel: 01736 753555. email:
HAMPSHIRE ST. IVES - Self-catering accommodation in great location. Vegan café/restaurant in same complex opening soon. Close to beaches, harbour, shops and Tate Gallery. Tel: 01736 795255 or e-mail
NEW FOREST Veg*n guest house (‘The Barn’) - perfect for walking, cycling etc. B&B from £24pppn - ensuite, n/s evening meals. 023 8029 2531 or www.veggiebarn.net
ISLE OF WIGHT CUMBRIA
WALES 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 POWYS - Machynlleth. B&B overlooking spectacular mid-Wales scenery. Centre for Alternative Technology nearby. Delicious organic veggie / vegan breakfasts. 01654 702562 www.dyfiguest.co.uk
WEST CORK- vegetarian 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: +353 2766 146, 00353 0861955451. Email: greenlodge@eircom.net or website http://homepage.eircom.net/~greenlodge FRENCH PYRENEES: Vegan B&B in beautiful old stone farmhouse run by English organic vegetable farmers. Two large en-suite rooms. Optional three course evening meal. Set in quiet wooded valley, ideal for walking, cycling, bird watching, relaxing. Contact Trevor or Sue, Le Guerrat, 09420, Rimont, France. Tel.: (0033) 561963703. E-mail: info@leguerrat.org Website: www.leguerrat.org ANDALUCIA - remote mountain village 40 mins sea - walking, wildlife - from £100 per week - 2 persons - £180 4 persons. Tel 01202 431867 www.orgiva.org/alfornon
LANCASHIRE
DEVON SCOTLAND
GET STUFFED THIS WINTER!
YORKSHIRE ARTICLES AND ADVERTISEMENTS TO BE SUBMITTED BY 31ST AUGUST 2006 FOR INCLUSION IN THE WINTER 2006 ISSUE OF THE VEGAN
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WALES
WHITBY B&B FALCON GUESTHOUSE. Vegan/vegetarian Quiet location, seven minutesí walk from centre and harbour. Lounge and sunny breakfast room. Teamaking facilities. No smoking throughout. Ample breakfast, with organic fare. £20 p.p.p.n. (for couple). Tel 01947 603507
Spend Christmas with Sue and Trev at Le Guerrat this year, in the French Pyrenees. Copious amounts of vegan fayre, organic wines, log fires, holly, mistletoe and party games…. Book early to avoid disappointment: (0033) 5 61 96 37 03, or send an e-mail: info@leguerrat.org
PUBLICATIONS Exclusively vegetarian & vegan 3 bedroom holiday cottage in the picturesque countryside of SW France. Combine the privacy & freedom of a traditional French cottage with the luxury of a vegan breakfast service provided by neighbouring owners. Close to the village of St Claud (cafes, market & open-air pool) & within easy reach of low cost airports/TGV station, the nonsmoking cottage suits couples, families or groups of friends; intimate enough for two but offering generous space for 6 adults. Vegan Society Member’s Discount Jocelyn & Trevor Bridge Le Fayard, 16450 St Claud, France Tel: 0033 545 89 03 45 E-mail: le.fayard@wanadoo.fr Web: www.lefayard.com
VEGAN VIEWS - informal quarterly for Vegan Opinion. Sample copy £1. 4 issues £4 inc p&p. Harry Mather, Flat A15, 20 Dean Park Road, Bournemouth BH1 1JB SUNSHINE AND SHADOW. Autobiography of Wilfred Crone, well-known vegan/fruitarian. £7.50 inc P&P. Harry Mather, Flat A15, 20 Dean Park Road, Bournemouth BH1 1JB VEGAN VOICE magazine promotes a nonviolent lifestyle beneficial to the planet and to all animals. For the latest on veganism and animal rights, subscribe now to Vegan Voice, Australia's celebrated and singular quarterly magazine! www.veganic.net
ATTRACTIVE, intelligent lady (young 44): tactile, affectionate, spiritual, an animal lover without children. Now based in Scotland (but without ties to anywhere) I’m seeking my soulmate , a veggie/vegan gentleman for a lifelong romance.
ITEMS FOR SALE
ORGANISATIONS
PRACTITIONERS VEGAN BUT STILL SICK? Vegan health practitioner available for consultations, personal health retreats, iridology, fasting supervision, emotional healing, etc. Contact /http://www.vibrancy.homestead.com/pag eone.html or telephone (01626) 352765 for free brochure.
GREEN/DIY FUNERALS Eco-friendly inexpensive coffins, memorial treeplanting. Please send £1 in unused stamps with A5 size 35p SAE to Box 328
DRIVEWAYS, pathways and patios. 18 year veggie/vegan and paving! Very experienced, works regularly UK, USA and France. Professional, high quality work and very reliable. References. Michael at FRANCE Brittany (56) Vegan B&B 20E pp Enjoy a warm welcome & good food in our comfortable old farmhouse.Relax in peaceful gardens, walk/cycle in beautiful countryside, explore the many places of interest.Nearby lake for swimming, sailing; canal for canoeing.Dinner available with vegan wine.75 mins St Malo. Vegan Soc 10% discount. TEL: 0033 297 93 00 61 or Email hils46@yahoo.co.uk
EATING OUT
DIVINE FROG web services. A vegan business. Website design, implementation, development, maintenance and hosting. Please contact Ian : Tel : 07981 057697 Email : i.nicoll@divinefrog.co.uk www.divinefrog.co.uk
ACCOMMODATION
1 PAIR ‘Freeranger’ Jess boots. As new. Size 4 1/2 £55 Tel: 01980 630601
MISCELLANEOUS
HOMEOPATH. Aubrey Burge LBSH. RSHom. Treating you towards good health. All remedies carried on a vegan base. Clinic in Wiltshire or reasonable distance home consultations welcome. Tel 01980 630601 for more information.
INTERNET SERVICES
‘Jesus also was a vegetarian’ www.donoteatus.org
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.
COSMETICS
PERSONAL FELLOWSHIP of vegan/vegetarian Christian believers. Not a dating agency. For details please write to VCR, 55 Long Street, Wigston, Leicestershire, LE18 2AJ
PENFRIENDS sought by female snail-mail enthusiast, 27. Into healthy living, books, language, experimental cooking. Seeks M/F vegans, any age, platonic only, to trade recipes and thoughts. 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! VEGAN mum, 39, home-educates 3 children, also cares for 5 rescued cats. Interests include homeopathy, flower remedies and crystal healing. Looking for thoughtful and sincere penpals from anywhere, must have a sense of humour. VEGAN MALE SOUGHT BY FEMALE Passionate about veganism, animal rights, justice, walking my dogs, cycling, and line dancing. Hates noise and ignorance. 59, though still feel 30. Norwich area, but could relocate.
CONDITIONS OF ACCEPTANCE: Advertisements are accepted subject to their satisfying the condition that the products advertised are entirely free from ingredients derived from animals; that neither products nor ingredients have been tested on animals; and that the content of such ads does not promote, or appear to promote, the use of non-vegan commodities. Books, records, tapes, etc. mentioned in advertisements should not contain any material contrary to vegan principles. Advertisements may be accepted from catering establishments that are not run on exclusively vegan lines, provided that vegan meals are available and that the wording of such ads reflects this.
DISCOUNT CARD
This card entitles the bearer to discounts at a range of outlets, restaurants and hotels. A full list of discounts is available from The Vegan Society.
DISCOUNT CARD THE VEGAN VALID FROM
AUGUST 2006 UNTIL
NOVEMBER 2006 REFERENCE CODE
Ref:WFR 006
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PRIZE CROSSWORD Kate Sweeney
ACROSS
DOWN
6 Avocado or prickly (4) 7 Stem of a runner, perhaps (9) 9 Groundnut, monkey nut (6) 10 Kitchen utensils with thin
1 Edible plant roots, stems and leaves (10) 2 Consuming liquid (8) 3 These may be perforated and contain tea (4)
flexible blades (8) 11 Very hungry, ravenous (8)
4 Developed, ripe (6) 5 Look! Radish hides lady’s-
13 Raising _ _ _ _ _ e.g.
finger (4)
baking powder (5) 15 Gastropod which eats lettuces (4) 16 Grain - cracked or whole (5) 17 Rosemary, basil or
7 Loaves baked at the same time (5) 8 Coarse seasoning (3,4) 12 Usual food items; restricted food intakes (5)
angelica (4)
14 Round, stuffed, boiled
18 Bundle (of 16 Across) (5) 20 Wine mixed with sparkling water (8)
pasta (10) 16 Cakes made from batter, cooked with an iron
22 Pancake; Spanish
utensil (7)
omelette (8)
17 Conservatory, greenhouse (8)
25 Cooks over a fire, grills (6)
19 Dine away from home (3,3)
26 Broth or chowder is eaten
21 Friendly garden bird (5) 23 Kiln for drying hops (4)
with this (9)
24 _ _ _ _ vera (4)
27 Kitchen basin (4)
Solution to The Vegan Prize Crossword
43 CONGRATULATIONS Rachel Joseph of London, who wins a Typical Vegans T-shirt and bag.
Congratulations to Mark Ryder from London who won the Beanies Prize Hamper.
Send in a photocopy (or original) of the solution to this crossword, together with your name and address by the 31st August 2006 Prize this issue: A Funk Bubble box of goodies worth ÂŁ20.00 Solution in next issue.
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
THE VEGAN DISCOUNT CARD
44
The Vegan l Autumn 2006