The Vegan Spring 1988 by The Vegan Society

SPRING 1988

VOTE FOR THE GREENS! - SAYS T H E C A R I N G C O O K LEADERS O F T H E S O Y A R E V O L U T I O N MEALS T H A T HEAL - A G P ' s V I E W A L SHOPAROUND K

Managing Editor: Colin Howlett Editor: Barry Kew Commodity News Editor: Lis Howlett Design by Identity Typeset by Goode Typesetting Service, Oxford Printed by KSC Printers Ltd., Tunbridge Wells The Vegan is published quarterly by The Vegan Society Ltd Publication date: Late February, May, August, November Copy date: 1st of month of publication ISSN 0307-4811 © The Vegan Society Ltd "Vegan' is a trademark of The Vegan Society Ltd

T h e Vegan Society The Vegan Society Ltd Registered Charity No. 279228 33-35 George Street Oxford OX1 2AY Tel: 0865 722166 President: Arthur Ling Deputy President: Chris Langley Vice-Presidents: Eva Batt Serena Coles Freya Dinshah Jay Dinshah Grace Smith Council: Charlotte Edwards Vincent FitzGerald Colin Howlett Lis Howlett Chris Langley (Chair) Hon. Treasurer: Vincent FitzGerald Secretary: Barry Kew Publications Director: Colin Howlett Office Manager: Susan Kew Information Officer: Ian Thompson

Information For the benefit of new readers some general information is provided below: Veganism may be defined as a way of living which seeks to exclude, as far as is possible and practical, all forms of exploitation of. and cruelty to, the animal kingdom 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, (nonhuman) animal milks, and their derivatives. The status of honey in a vegan diet has varied over the years; whilst remaining contentious, its use is currently left to individual conscience. The Vegan Ethic challenges all who preach compassion yet acquiesce in institutionalized animal abuse, especially the cruel practices inherent in dairy, livestock and poultry farming. Abhorrence of these practices is probably the single most common reason for the adoption of veganism. but many people are also drawn to it for health, ecological, spiritual and other reasons. The Vegan Society was formed in England in November 1944 by a group of vegetarians who had recognized and come to reject the ethical compromises implicit in lacto-vegetarianism and consequently decided to renounce the use of all animal products. Since those early days it has grown considerably in both size and influence, reflecting the increasingly wide recognition of veganism's ethical, health, ecological and other advantages. The Society now has the status of an educational charity, whose aims include encouraging the development and use of alternatives to all commodities normally derived wholly or partly from animals. If you would like more information about its work please send a large SAE to the Society at 33-35 George Street, Oxford OX 1 2AY. If you are already a vegan or

vegan sympathizer please support the Society and help increase its influence by joining. (For full details see ad on inside back cover.) Increased membership means more resources to educate and inform. Full membership is restricted to practising vegans, as defined above, but sympathizers are very welcome as associates of the Society. Both members and associates receive The Vegan free of charge. Vegan Society Publications The Society publishes a wide range of free leaflets and lowpriced books and booklets of interest to the newcomer. See the section in the magazine entitled Publications & Promotional Goods. This Section also lists a number oi works which although produced independently of the Society and not necessarily vegan in viewpoint are nevertheless felt to be useful and informative. Vegan Magazines In addition to The Vegan - the official organ of the Society - the following independent publications may be of interest: Vegan Views 6 Hayes Avenue. Bournemouth BH7 7AD. An informal quarterly with articles, interviews, news, reviews, letters, cartoon strip. Subscription rate for four issues: £2.40 (Europe and surface mail overseas: £2.80). New Leaves 47 Highlands Road. Leatherhead, Surrev KT228NQ. Quarterly Journal of The Movement for Compassionate Living - The Vegan Way (see below). Annual subscription: £3.00. Cheques/POs payable to Movement for Compassionate Living'. Y Figan Cymreig (The Welsh Vegan) 9 Mawddwy Cottages. Minllyn, Dinas Mawddwy. Machynlleth SY20 9LW. Wales. 35p in stamps for a sample copy. The Vegan Community Project, an organization independent of the Vegan

Society, exists to form a contact network between people who are interested in living in a vegan community, and to establish one or more such communities. While some of its members seek merely to live close to other vegans, others wish to establish a vegan land project or centre for the promotion of a vegan lifestyle. C

The Vegan Families Contact List provides a link between parents throughout the UK seeking to raise their children in accordance with vegan principles. To receive a copy of the list and have your name added to a future edition, please send an SAE to the compiler - Eve Gilmore - c/o the Oxford office, giving your name, address and names and dates of birth of children. The Movement for Compassionate Living - The Vegan Way. an organization independent of the Vegan Society, seeks to spread compassionate understanding and to simplify lifestyles by promoting awareness of the connections between the way we live and the way others suffer, and between development, consumption and the destruction of the planet.

Veganism Abroad There are active vegan societies in Australia, the Netherlands, Sweden and the USA, as well as contacts in Belgium. Denmark. Finland, and New Zealand. 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 as Vegan Society policy unless so stated. The Society accepts no liability for any matter in the magazine. The acceptance of advertisements does not imply endorsement. Contributions intended for publication are welcomed, but unsolicited materials will not be returned unless accompanied by an SAE. The Vegan, Spring 1988

Contents

Just as there are those for whom animal liberation means letting the dog off the lead, there are others whose quest to understand veganism goes no further than the point at which the eyes glaze over. Sometimes, when asked about the ethic, you know that the brain behind the question is not a brain to comprehend the answer. As the saying goes, there are thoughts that lie too deep for words, but a lot of people don't have them. A journalist phoned recently to ask if we could find her a family of meat-eating parents and vegan children. She wanted to interview the former; the kids, she concluded, would have nothing useful to say. Another Fleet Streeter in search of a 'story' wanted help in finding some vegan parents with meat-eating children. Still others attempt a 'balanced' article on omnivorous vs vegan/vegetarian diets (usually referring to the vegan diet, as though there were no diversity in unity), only to load the piece by mangling the facts and juxtaposing 'vegan' with 'risk' or 'danger'. It's difficult to decide which force is most strongly in evidence in such cases - sheer incompetence, appalling ignorance, or cynical calculation? Or is it a dead heat? A recent appearance on BBC TV's Kilroy! programme placed us in confrontation with farmers, butchers and other meateating milk drinkers, whose apparent inability to see diet as little other than a matter of choice is the brick wall many before us have 3 The Vegan, Spring 1988

GHT THIS WAY sledgehammered or chipped away at. Just what does it take to get these otherwisedecent?) people to see their habits as we see them: as the deadweight round the ankles of shuffling human progress. We can too easily occupy a vacuum, and though it may not seem so at the time every collision with animal-abusing 'normality' can be a salutary experience, for how easy it is to falsely assume that most people are getting the message. How many, for instance, who watched the excellent, though disturbing TV series Eyes on the Prize, telling the American civil rights story - and, like anybody in their right mind, sympathizing with black leaders comparing southern state racialists to Nazis - then experienced a vicarious buzz by discussing the matter over medailions de veau et ses beatilles or plain steak and chips? How many applauding the dire Comic Relief coverage of how Ethiopia has been reduced to desert - in large part through overgrazing - pledged to send in £30 to buy for a tribesman . . . another goat? And how many tut-tutters still fail to realise that livestock manipulation is not unconnected with 85,419 cases of cruelty (a 2.5% rise on 1986) dealt with by the RSPCA last year? Persistently we find that there's no one answer to the question of how we extend the circle. Different people respond to different messages: some maybe to the

destruction of property; some to exposure to the facts; others to an outstretched helping hand. There's a job for us to do - for us all to do - on that last count in particular, and it's a big one. As announced again in this magazine (See page 26), we're committed in 1988 to a Publications Programme of unprecedented scale. By the end of the year the literature of practical veganism could be virtually complete. Could be, for exciting as the prospect is, it cannot materialize without solid support both before and after publication, according to the means and circumstances of those reading these lines. A membership of 4,000 at the end of 1987 should really be guaranteeing basic sales (as gifts if not for personal use) of 8,000 of our two most recent publications. The Caring Cook and The Cruelty-Free Shopper if we are to attempt to realize to the full their potential humanizing effect. They are deliberately lowpriced to provide the widest possible audience, at minimal cost, with at least some of the basic tools it needs to become genuinely, unfudgingly cruelty-free. (See 'Postbag0 Positive stuff, and there's more to come. We're not going nap on this but it's close, and we're offering now a choice of three options: to help us "keep them coming"; to help us put them in the right hands; to let ignorance, bias and narrow vision frame our world. Roll up. Barry Kew PS. Don't forget the Raffle.

News 4 Holiday Directions 8 Peggy Brusseau on vegans and the 'Lost Taxi Driver Syndrome' Family M a t t e r s 10 P u t t i n a ^ i d s in the picture/ ,

• Ain't So Sweet A look at the o t h e r side of honey • Shoparound

•

Vote for the Greens! - says Caring C o o k Janet H u n t

• Healthwise 19 Meals that Heal • Leaders of the Soya Revolution 20 H o w the West was won - without a shot being fired • Reviews 22 • Postbag 25 • Noticeboard 26 • Publications & Promotional Goods 28 • Classifieds 30 Cover illustration Jamie Coglan

News

widely as possible and to raise funds for local initiatives. For more bargain offers see 'Springtime Specials' on page 11.

On the Box

Holiday Helper Stocks of a bumper new edition of The Vegan Holiday & Restaurant Guide are expected at the Oxford office in late March. Thoroughly revised, the Guide incorporates a muchexpanded Activity and Special-Interest Holidays section, a new Holidays Abroad section, and vegan travel hints. A must for all travelling vegans. Order your copy now. (Ordering details on pages 28-29).

Better and Better For the first time ever The Vegan comes to you on recycled paper (except, for technical reasons, the cover),, bringing it into line with The Cruelty-Free Shopper and other recent Vegan Society publications. And there's more to come: the next issue will incorporate further innovations, including a historic switch to 'hightech', cost-cutting production methods and another increase in the number of pages (the second in under a year).

Two Vegan Society representatives - General Secretary, Barry Kew and Cruelty-Free Shopper Editor, Lis Howlett - put the vegan viewpoint during a 40-minute studio discussion on vegetarianism in the Kilroy! series shown on BBC 1 on 1 February. Other participants included VSUK representatives, farmers, butchers and slaughtermen. An estimated 1.5 million viewers saw the programme.

Rescheduled Owing to the immense pressure of the Society's current Publication Programme, publication of the new Vegan Society booklet. Starting Out: A Beginner 's Guide to Cruelty-Free-Living, announced as forthcoming in the last Vegan, has had to be rescheduled for June - in time for the Living Without Cruelty Exhibition. (See also Noticeboard, 'Apology'.)

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Test-tube Calves As a result of collaboration between University College, Dublin and Masstock, an international farming company, livestock farmers will soon be able to buy "testtube" calves for implanting in their own cattle. Ova (immature eggs) are collected from slaughtered cows, nurtured in the lab to full maturity, fertilized and frozen as 7 day old embryos before being transferred to recipient cows. New Scientist 3.12.87.

Swedish Animal Advance A successful campaign led by 80 year old children's writer Astrid Lindgren will result in July in a revolutionary Swedish animal welfare law abolishing the battery cage and the tethering of sows and ensuring the right of cows to graze outdoors. Slaughtering will be more rigorously supervised, and beating, use of hormones, genetic engineering and the cosmetic tail-docking of dogs will be banned. The new law will have a 10 year target for its full implementation.

Heifer Calving Horror Only 3 heifers out of every 5 born will survive to calve for a second time, being culled mainly for reasons of herd dispersal or reduction (due to quotas), delayed conception of infertility. Farmers Weekly 8.1.88.

Frankenstein Rising Dr. Barry Cross, nicknamed Dr. Frankenstein in nationwide condemnation of his bizarre animal experiments at Babraham in the late '70s, has predicted further horrors: separation of male and female sperm; hormone treatment, and embryo collection to boost the progeny of 'elite' cows by 10 to 100 times. The "cloning" of identikit animals was a way to reduce variation and produce high quality beef carcasses, said the good doctor speaking to the British Cattle Breeders Club in Cambridge. Farmers Weekly 15.1.88.

Money Swears ,2>>e

The growth-boosting pig drug Carbadox, which was banned in 1985 after being declared a 'genotoxic carcinogen' by Government scientists, is to be put back on sale. Drug makers Pfizer brought a Euro Court action against the UK with the outcome that, in the interests of free trade, the ban must be lifted. Guardian 10.12.87.

Discount Offer

Sales & Salmonella

Substantial discounts are now available on bulk purchases of some of the Society's strongest-selling publications. Order 10 or more copies of The Caring Cook or The Cruelty-Free Shopper - or five of each (making ten in all) - and qualify for a thumping 25% off. A great way to get our new booklets circulating as

Due to the fitness craze, inflation and aggressive marketing, poultry is set to replace beef as the most popular meat in the USA. A major problem facing companies like McDonalds is that salmonella contamination affects 35% of all birds by the time they are slaughtered and is the major cause of food poisoning in

America affecting 2 million people per year. The only way to kill it is with gamma rav irradiation. Meat Trades Journal 10.12.87.

Leaflets Vegan Society leaflets are now available again in bulk, at 2.5p per copy.

wmo^ MeatOut The Great British Meat Out has raised ÂŁ3,000 to date: a disappointing figure in some respects - it seems as though vegans and vegetarians thought the Pledge Day did not include them! - but one which will be thankfully received by the organisers of the Sri Lankan leaf protein scheme, Sarvodaya. Air fare sponsorship is now being sought to fly out a MeatOut representative to present the cheque on the spot, and to bring back an illustrated report. Having successfully gauged the potential of such a campaign the next MeatOut The Vegan, Spring 1988

is being planned for March 1989 to tie in with the Great American MeatOut in an effort to make an international event of it, with the second Plamil Half Marathon a possible extra link-up feature. 1988 will be used for campaign fundraising. MeatOut Auction winners will be announced in the next issue of The Vegan. DyWM R RYSAfT

New Welsh Record

using the pineal-influencing chemical, melatonin (extracted during the decaffeination of coffee) administered via a slow release soluble glass capsule (developed by Pilkingtons) and which fools the ewe whose natural ovulation cycle is triggered by shortening day length - into thinking autumn is here. No doubt "natural" lamb results.

Antibiotic residues were found in 16 out of 88 carcasses at Bradford Abattoir during 1987. The apparently healthy but contaminated carcasses only came under suspicion when injection marks were spotted. Meat Trades Journal

Meat Out

Victims of Conscience

Residue Fears

21.1.88.

Falling sales of sausages and pies have caused meat firm Readers keen to help ease the Bowyers to announce a lot of activists now further round of languishing in gaol should redundancies with the loss of contact Support Animal 291 jobs in Yorkshire. This Rights Prisoners (SARP), follows 140 job losses in the BCM5911, London WC1N company's slaughter room at 3XX and/or Victims of its Trowbridge factory. Meat Conscience, Box BCM 6566 Trades Journal 10.12.87. at the same address.

The third Artists for Animals record is a 7" Welsh-language EP - Dyma'r Rysait - with songs about animal abuse by Crisialau Plastig, Datblygu, Eirin Peryglus and Y Gwasgwyr. Released on OFN Records (Catalogue No. OFNCI5) and distributed by R j d Rhino and the Cartel with a rec. price of £1.50, all profits will go towards the production of Welshlanguage animal rights leaflets. The EP is available by mail order (30p postage) from A FA, PO Box 18, South PDO, Manchester M14 5NB. Five or more copies £1.30 each, incl p&p.

Krypton Vegan

They Said It

Farm subsidies, taken at their broadest, have risen by 28% in real terms since Margaret Thatcher took office. Subsidies to agriculture are 17 times higher, as a percentage of total income, than are subsidies to other industries. The lauded increase in cereal exports has been achieved by the taxpayer meeting 75% of the costs.

Marian Chanter, a dietary vegan of 18 months standing, became in 1987 the first woman winner of TV's Krypton Factor. The 32 year old proprietor of Cornish Country Larders adopted a vegan diet to combat asthma and found herself not only dispensing with her inhaler within days but also "feeling much better mentally and I am sure that helped me win." As the Daily Express put it, "She was unbeaten on the gruelling assault course leaving men trailing in her wake." Marian is also something of a karate expert. Take that, steak man!

"Almost everybody accepts that animals have rights and that they should be properly (sic) treated and painlessly slaughtered."! Article in Meat Trades Journal 21.1.88. The right to remain alive?

Out of season ovulation in ewes - with 90% conception rates - has been "achieved" 5 The Vegan, Spring 1988

Intrepid explorer Sir Ranulph Fiennes will be eating vegan food on his 1988 unsupported expedition to the North Pole. Haldane Foods is presently formulating modified versions of its Hera range Vegetable Goulash, Bolognese etc - to increase their calorific value for the trip. One other bonus is that 'Ran' and his 2 companions Oliver Shepherd and Dr. Michael Stroud, will be pulling their own 4001b sledges: no slave dogs.

Grudge Attack

Agri prop

Ewe Kidding

Because it's Hera

Seals Shot Fish farmers off the west coast of Scotland are illegally shooting thousands of seals, according to the Scottish Scenic Trust. At present, farmers with gun licences can shoot seals provided they can show that seals threaten their (sic) fish stocks.

Charles Richards, a 21 year old Somerset farm labourer has been fined £50 and ordered to pay £63.25 compensation and £21 costs for carrying out "revenge attacks" against Penny Goater, founder 7 years ago of Youth For Animal Rights. At his second attempt, Richards managed to hurl a rock through a window of Penny's home near Chard, explaining later in court that ". . . she's an animal rights supporter and I've read articles about her and seen her name in the papers." Police have also confiscated his shotgun, perhaps unnecessarily. Two months earlier, at his first attempt, Richards' rock failed to make contact with the window. The court case erroneously linked Penny to the ALF whilst Richards was described as "a hardworking, reliable member of the community . . . from a very good background" (his father is a butcher). And animal rights activists serve prison sentences.

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Misguided Attack On 14 December 1987, Gill Langley - Scientific Adviser to Animal Aid and the Dr. Hadwen Trust for Humane Research, and known to readers of The Vegan as coauthor of the 'Healthwise' column - was physically attacked at the Hadwen Trust office in Hitchin by Terence MacManus, a fanatic apparently obsessed with the idea that the animal rights movement is riddled with infiltrators - a line increasingly taken by the movement's pathetic, yet vociferous disaffected. MacManus is also being charged with the burglary of the Langleys' home earlier in the month - a vain attempt to find 'incriminating' evidence which he planned to send off to another party well-known for his abusive correspondence and wasting of Vegan Society time and money. As we go to press Gill is still nursing her bruises and MacManus is out on bail.

Poor Cow

Whose facts?

The highest producing individal cow in Scotland has yielded a staggering 12,668 kg milk: about 10 times the average 1950s figure. Pushed to the limit and BST to come?

Acccording to the Meat Trades Journal (28.1.88), "Dewhurst is to help children reach a better understanding of agriculture and food production" by producing an agri pack dealing with arable and livestock farming. 40,000 schools will be mailed details in April enabling them to obtain packs - at £4.50 a time - for 1988/9 which coincides with the British Food & Farming Year 1989 celebration.

Bones & Boron Attempts to scare people into consuming more (especially high-calcium) milk by shouts of osteoporosis have taken a knock from a recent study showing how boron - a mineral element found in fruits and vegetables strongly reduced excretion of calcium in postmenopausal women. Levels of estrogen (which also helps conserve calcium in the body) were also raised and the authors concluded that a diet high in fruit and vegetables can help prevent calcium loss and bone demineralisation. Nielson, Hunt, Mullen & Hunt 1987, FA SEB Journal 1: 394-397.

On the beautiful Greek island of Skyros TWO UNIQUE HOLIDAY VENTURES

Calendar Award Anthony Lawrence & Hilly Beavan, designers of the Animals Calendar 1988 - a result of BUAV/PETA collaboration - have been highly commended along with printers Jet Offset in the National Business Calendar Awards. The calendar might just still be available at the knockdown price of £2.95 (incl. p&p) from BUAV, 16a Crane Grove, Islington, London N78LB. Tel. 01-700 4888.

Vegan Community Project Various groups have now formed, holding their own meetings, concentrating on village communities in North Wales and East England; a vegan land project in Cornwall, and shared houses. F

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7 The Vegan, Spring 1988

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oil might think that as an A m e r i c a n Jiving in London I'd 1& the last person to be asked directions by lost souls. Actually, it h a p p e n s all the time. Tourists - often my fellow countrymen and women regularly accost me in the street for directions to Madame Tussauds, the H o u s e s of Parliament, Buckingham Palace. Having lived here for 14 years, I can usually oblige - unless they ask for the nearest steak house, in which case I deviously send them off to Chutneys Indian Vegetarian Restaurant. en British people ask me for directJopfc to f a m o u s British landmarks, I'm usually rather tickled to think that I knpw the location of centres of their cultural heritage better than they do. But I draw the line at giving directions to taxi-drivers. v

The Lost Taxi Driver Syndrome Now taxi-drivers, as you may know, are a mixed bunch. Some of them, u n d o u b t e d l y , are the salt of the earth. But m a n y others are far from nature's gentlemen - opinionated, occasionally f o u l - m o u t h e d (yes, London is get ing m o r e like New York every day). 1 can put u p with all this, of course, if it means getting to my destination quickly and by the shortest possible route. W h a t I cannot tolerate, however, is a taxi-driver who doesn't know how to find his way round London. I object to being forced into the role of backseat driver. I object to watching the meter tick over while my driver learns basic directions from me and his A - Z . I perspire, I worry, I fidget and sometimes I just get out and walk. If y o u ' r e a vegan who's had a bad holiday experience, you may well know the feeling I'm describing. While you may want to go on holidav to walk and perspire, I bet you don't go to worry and fidget That s why i forrateganeoThoiiS^StClS

Peggy Brusseau, London-based vegan and author (Kids in the Kitchen, Body- Love and the . forthcoming New Ways with Diabetic Cookery), casts a quirky eye over the vegan Taxi Driver Syndrome', i n bet you ve holiday and eating out scene. experienced it: tjie proprietor of the hotel asks you "if you're allowed' to eat the Ricotta cheese he's provided for your evening meal, and tells you that Wham! Suddenly the relaxing, away-from-itall retreat you have been looking forward to for months disappears in a puff of powdered milk.

the local s h o p didn't havd soya milk for vour b r e a k f a i t ^ n d will yoghurt be alright? W h a m ! Suddenly the relaxing, away-from-it-all retreat you have been looking forward to for months dis-

r s j n a p U ff 0 f powdered milk. You're forced to do all the thinking again. You've run slap bang into the Lost Taxi Driver Syndrome - do you stick with your decision through thick or thin thin,for p r Ho do you out fact^ fasti nr von get oet nut

"Pas de Probleme" We [Peggy is married to VSUK 'bad boy', Peter Cox - Ed.] decided to cut our losses and run (literally) when this happened to us in France a few years ago. It was in a highly-commended two-rosette restaurant and hotel, set in the idyllic Auvergne. On the assur-

ance that a two-rosette establishment will have a two-rosette chef, able to cook to any requirements, we checked in and booked a table for the evening meal. "Pas de viande", we insisted. "Bien sur!, replied the little waiter. "Et ni poisson", we added. "Pas de probleme", we were assured. There were no complaints about the starter - two large Ogen melons saturated with something very alcoholic. Since we'd already finished off a bottle of the local dry white, the world began to seem mellow and harmonious to us. Life was good. Why, we asked ourselves, couldn't things always be The Vegan, Spring 1988

this smooth? Then our main course arrived - two vast expanses of pure white china, with tiny globs of food daintily positioned to please the eye (but hardly enough to satisfy the stomach). We surveyed our victuals . . . three small lettuce leaves each, half a carrot, three radishes which seemed to have been suddenly decompressed, a quarter pound of smoked salmon pate, a quarter pound of liver pate, and a quarter pound of slivered beef. We called the waiter. He called the head waiter. The head waiter called the chef. The chef called the proprietor. They surrounded us. "What", asked Peter in his politest French, "is this?" "That", they told us proudly, "is our plat vegetarien". They beamed as if expecting fulsome praise.

No Thanks! "I am desolated to inform you", Peter told them with what I thought was great restraint, "That there is a flaw in . . . our plate« were returned to u», the offending ingredients having been scraped off, but the lettuce leaves still reeking of flesh. I held my nose, and waited for the storm to break.

your logic. A vegetarien is one who eats neither fish, flesh nor fowl. What species of creature is it that is made into salmon pat£ yet is nof% fish, or is ground into liver pat£ yet is posed of flesb2'-\—F** ^ r ^ n l ^ u s f r f out the error of their w^ys . raw) £fterten minutes, o i l r p .reftkfcilH to us,, the offending ingredients having been scraped of#tfti\ the Ifet tike If^ves still reeking of flesh. I held mV hose, and waited for the storm to br^ak. By this time, things were getting a bit hazy - all that alcohol on an emptv:stomach waslakyig its toll. I do seem rein^ber/Tipwever, a furious chef IfHfrtOod-stained apron, severafcHfear-hysterical waiters, and mucl£angry gesticulation and accusation. Unusually for Peter, I don't believe a tape recorder was involved. We went to bed that night drunk as lords and hungry as paupers. While I love excitement, change, challenge and even danger, I generally prefer to keep all of that off my dinner plate and out of my abdomen. I like to relax over my food and I like to feel complete trust in the kind person out there in the kitchen. Thankfully, our most recent holiday was much more successful than our painful brief encounter in France. We eliminated most of the risks by going self-catering 9 The Vegan, Spring 1988

ways - enabling the once-skimpy Guide to be transformed into a major publication. Thanks to the Society's ultrasophisticated Apple Macintosh-based Away from it All | computer system the new Guide can We enjoyed British Rail's vegan apple claim to be not only the most thorough, on the train up and confidently p a t t ^ f but easily the most up-to-date work of our copy of The Vegan Shopper's its kind currently on the market - with Guide (especially in its newly updated less than a month elapsing between form - The Cruelty-Free Shopper 4 this the receipt of the last of hundreds of is an essential item for the temporarily completed questionnaires and the first uprooted; don't leave home without^ copies rolling off the presses. (Withit) as we anticipated greater cuirHsn^ out computer technology, guides of experiences. We needn't have worried: any description tend to be seriously the tiny community ten miles down the out of date even before they're printed.) road had a whole-food shop and we More than 1.300 holiday and catering ate bountiful, delicious meals the establishments were approached to entire time. I do wish we had packed a provide information a b o u t f h e i r facililunch for the return journey, though - ties and at the time of w r i t i n g f n e British Rail only had oranges that trip. response has been first-rate. The Between these two holiday ex- Guide includes, by the way, a firsttremes - total confrontation or total ever section on Holidays Abroad and isolation - there are, thankfully, many a much-expanded Activity & Specialhappy alternatives. As more and more Interest Holidays section, as well as of us speak out about our way of life, tips on how to survive a journey by so more hotels, restaurants and holiday plane, boat or train. resorts learn to please us. We are entitled, after all, to be treated as Here to Stay valued consumers - our money is just as good as any red-in-tooth carnivore's, It should be increasingly obvious to all isn't it? As the numbers of vegans but the most die-hard Basil Fawltys grow, and as we learn to be more that the vegan market is here to stay, assertive in our demands, the 'incon- and those who can't or won't cater for venience' mentality that some hotel us are destined to becomes a dwindling owners currently have will give way to minority. "No, we don't cater for . . . " an 'opportunity' mentality - an oppor- is no longer an acceptable answer. It is tunity to tto and display catering important to remember, however, awards and certificates in brochures that this change is only happening well as an opportunity because ordinary vegans are prepared money out of us. to act assertively, and refuse to accept that either they or the diet constitute a ™ 'problem'. The new Vegan Holiday and Restaurant Guide lists an encouragingly large number of progres"Jfrii&re are strong forces promoting this sive caterers who are living up to their change in attitude. A cluster of guide promises, and who have learned their books have appeared on the market in way around the vegan diet. For this the last 18 months which have given a they are to be applauded, and deserve face-lift to the dusty image of meat- our support whenever possible. free travel and entertainment. These guides have focussed media and trade attention on the concept of crueltyfree living and have helped to classify the vegan and vegetarian as a profitable new market. Obviously, a good place to start searching for vegan holiday accommodation is in the Classifieds section of the very magazine you're reading at the moment. But if you want a really comprehensive selection of locations and types of accommodation, the new edition of The Vegan Holiday and Restaurant Guide - due out later this month - is a must. This is a very grown-up version of the 1986 edition, because establishments which were unwilling or unable to consider catering for vegans in 1986 have since had time to reflect on the error of their in the remotest part of Scotland - and my good husband did all the cooking.

heir right to know. Or should they be told? Better that they hear it from us in a reassuring setting, than pick up some garbled or distorted version in the playground or the classroom. But how much, and how soon? These are some of the questions that parents ask themselves very frequently in relation to their children, concerning many areas of life. And of course different people come up with different answers. Some adroitly sidestep any controversial issue in the same way that they largely sidestep the total question of their children's education; they care for their offspring for the shortest possible time and then hand them over to a succession of 'experts' in one kind of establishment or other, trusting that these 'experts' know best and that their children will be told or taught what they need to know, when they need to know it.

Palmed Off Others will somewhat reluctantly answer questions if and when they are put to them, but will usually palm the children (and themselves?) off with a few cliches, such as "that's the way it's always been", or "of course it's not cruel dear, the farmers love their animals and anyway we have to eat meat to stay healthy don't we?" Yet others, and I would put myself in this category, strongly believe that children should be given straight and honest answers to their questions, whatever the subject may be. Of course this doesn't mean that you go out of your way to shock and appall. They should be given an answer that they can handle and that is as detailed as is appropriate to their age and level of understanding, and something the alert parent is best placed to judge - appropriate to their emotional sensitivity. In the same way that one naturally teaches a young child with its natural inquisitiveness and endless stream of questions about the world around us the subject of killing animals for food will come up and the child should be given a straight answer. Look at the pretty flowers in the field, yes

Family Matters Lis Hewlett continues her regular cohimn an vegan child-care and parenting

Kids

in thej

Picture

and the fluffy lambs; people are going to eat those. Look at all those loaves in the baker's and, yes those lumps of red stuff are dead animals cut up for people to eat. Yes, it is horrid. No, I don't understand why they do it.

Under Fire

an extremist'. Realeat's Greg Sams forcefully made the point, however, that since children sawfilmsabout grain being harvested and beans being put into cans, why on earth should they be denied an opportunity to learn how other elements in their diet are produced?

The question of how much Encouraging Signs children should know - or not It is interesting how rapidly be allowed to know - about and radically established wisthe appalling treatment of dom and practice can change 'food animals' in our society was brought home to me in the face of a change in cirrecently when Barry and I cumstances. Note, for exwere invited to contribute to ample, the dramatic increase in information relating to sex the popular Kilroy! discussion programme on BBC TV. The and drugs in the face of the Vegetarian Society came AIDS epidemic. It took a number of high-level reports under fire for showing in schools a video of thefilmThe on the state of the nation's Vegetarian World, which in- health for nutritional teaching cluded slaughterhouse scenes. in schools to start to shift in Their Youth Education Offi- the direction of healthier cer, Juliet Gellatley, explained food. What would it take for that it was only shown to the thinking and the teaching pupils over the age of 14, but to change even more radimany people present felt that cally? At the moment it is it should only be seen by 5th largely up to the kids themand 6th formers. Some felt it selves to begin to make the should not be shown at all. connections and then to ferret that it was just "propaganda". out more information. So I felt strongly tempted to in- what materials are available tervene and say that I would to parents and children these be happy for my 8-year-old days? daughter to see such scenes, There are encouraging but knew that this would have signs that authors, publishers, labelled me immediately as schools and other agencies

are responding to the demands of a younger generation to be told the facts about the way animals are treated by humans. You may find that the subject is tackled head on in your child's school, even at the primary stage, under any one of a number of subject headings. When this happens it is extremely useful if the vegan child can explain clearly and simply the reasons for being a vegan. Since young children are by their very nature sensitive creatures and cannot readily accept the idea of deliberately inflicted suffering, the plain facts of animal husbandry can make a very deep impression. TTie Vegetarian Society has been overwhelmed by the response that it has had so far to its Scream! Campaign (School Campaign for Reaction Against Meat), launched last Autumn. By sending off for the free pack of materials on offer (comprising leaflet, poster, badge, petition form, and an A-Z Guide on how to become a vegetarian) a child will certainly get a good introduction to the subject. (There are also, by the way, plans for a follow-up newspaper geared to the needs of younger readers.) In addition, a recent special edition of John Craven's Newsround on BBC TV covered the subject of the large numbers of children turning to vegetarianism. It can only be a matter of time before these enquiring minds search further and find out the cruel facts behind the milk and egg production industries, along with the objections to lacto-vegetarianism on purely health grounds.

Books and Songs And within days of these lines being written (late February) the popular children's series on I TV called The Booktower was to cover the subject of animals. Amongst the books mentioned on the accompanying leaflet (although not actually featured in the programme) is one called Animal Rights, written by Miles Barton and published by Franklin Watts at ÂŁ5.95. Although uneven in The Vegan, Spring 1988

Springtime Specials! Exclusive to readers of The Vegan The Caring Cook (£1.99) and The Cruelty-Free Shopper (£1.99) for j u s t . . . £3.50 (plus 60p p&p)

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its treatment of the different areas of animal abuse, this is definitely a book to request your local library to get hold of. Extensively illustrated, it covers a wide spectrum from farming and slaughter through to hunting and the fur trade. Another book that I can warmly recommend is The Lady Who Loved Animals, illustrated by Pam Adams (publ. Child's Play (International) Ltd). Although aimed at a much 11 The Vegan, Spring 1988

younger age group than Animal Rights, it nevertheless makes its point in an amusing way that would be appreciated by older readers too. Songs, of course, are a powerful teaching medium for kids. Whereas older ones may respond more to the music of some of today's punk bands with their hardhitting lyrics, younger ones should definitely enjoy the catchy tune of The Animal's Song by Robb Johnson, soon

to be released on a composite album by Artists for Animals. Young guests in this house have certainly taken to it and if the words prompt them to ask questions later, all well and good. I wish I could reproduce the tune for you, but here's a short extract from the lyrics: I'm a little animal, I go moo - moo moo The farmer says surprise, surprise, He shoots a bolt between

my eyes, Now I'm in steak and kidney pies Boo hoo, little moo moo. And I never see the sun, And I never see the sky All I do is eat, And I never turn around And they fill me full of steroids, Yeuch! - and chop me up for meat. How's that for putting kids in the picture?

o m e years ago, a lengthy debate took place at the Society's A G M as to whether or not the use of honey was consistent with vegan principles. I vividly recall sitting through this session and hearing passionate speeches for and against, and must confess that I was disappointed with the end result - an unholy compromise in which the matter was to be " l e f t t o individual conscience". T h e reason why the debate ended thus was chiefly because it was felt that, although an estimated 99.5% of the honey consumed in this country c o m e s f r o m commercial sources, some honey (the remaining 0 . 5 % ) is produced by a small n u m b e r of noncommercial, and thus supposedly m o r e ethical bee-keepers who keep bees without resorting to the cruel practices c o m m o n in the commercial sector and some of which are described later in this article. These 'ethical' beek e e p e r s , it was argued, were content to take "only a little h o n e y " from the hive; but - and it is a very big but - in such cases the amount taken would only be sufficient for the use of the b e e - k e e p e r ' s own family, plus perhaps o n e o r two friends. Whilst accepting that the compromise was arrived at in what were felt to be the best interests of the Society - so that it would be seen to have taken a balanced view and taken note of the small percentage of 'ethical' beek e e p e r s - I feel strongly that the time is ripe to return to the question of w h e t h e r or not the use of honey by vegans can in fact be regarded as ethically acceptable. I know hundreds of vegans who share this view and wish to see the use of honey unequivocally rejected, as it was in the early decades of the Society's existence. In this connection I offer the following brief notes on the subject, with particular emphasis on some of the m e t h o d s employed in the production of honey on a commercial scale, many of which may be unknown to the peneral r e a d e r .

Business and Profit Let us start by reminding ourselves that the bee has a brain, and accordingly a n e r v o u s system, and that the busy little b e e produces honey by gathering nectar f r o m many flowers. Some of the nectar passes through the bee's s t o m a c h , the rest is carried back to the hive to which secretions are passed f r o m the b e e ' s body. Now let us consider the commercial element. T h e first thing to stress is that the honey m a r k e t is big business, so it is hardly surprising that ultimately - if not right f r o m the outset - ethics are

O T H E R SIDE O F H O N E Y

hmt^m

Arthur Ling, Vegan Society President and Managing Director of Plamil Foods, presents the stark facts of commercial honey production and calls for an end to honey's confusing vegan status. subordinated to the profit motive. Honey production differs according to the climate. In a colder climate the expense of keeping bees throughout the winter months is greater, so what happens? If it is deemed unprofitable to maintain the hives over this period (basically because insufficient honey has been left for their inhabitants), the hives are destroyed. This involves uring petrol (the fumes from which ill most of the bees) over parts of the hives and then setting it alight. In warmer climates bees are more easily produced and since they are so cheaply replaced, once they've served their purpose of pollination they are left to be destroyed when the trees are sprayed with insecticide.

Cruel Practices The monetary value of queen bees can range from modest to astronomical sums, depending on their 'stock'. As a consequence of her value, it is not

uncommon practice for the more highly valued queen bee to have her wings clipped to prevent her flying away from the hive. It is argued that this causes no pain, but seeing that she has a brain, it is reasonable to suppose that this must cause her distress. It can, in any case, be likened to humans being deliberately robbed of their ability to be fully mobile. Over the years in my worit for Plamil I have been asked from time to time why we do not uÂťe honey as a sweetener in any of our products, and I haverepliedthat, as a company, we do not consider honey morally acceptable.

Another cruel practice is to artificially inseminate the queen bee. Some readers may have seen, as I did, a television programme showing a monk holding a bee in some manmade contraption whilst performing the insemination, clearly causing disThe Vegan, Spring 1988

ution needs to be put before the next general meeting of the Society to state clearly that the use of honey, and most particularly commercially-produced honey, is no longer judged to be acceptable vegan practice, conscience notwithstanding.

Matter of Principle

Illustr. Jamie Coglan

tress. If this was done to a human there would rightly be an outcry of 'rape'. Perhaps this seemingly unthinking and uncaring monk should be reminded that somewhere in the Bible [Ed. Matt. 25-40] it says: "in so far as ye have done it to the least of my brethren, ye have done it unto me". Yet another practice is to post a queen bee from one apiary to another, where it is felt that the 'stock' needs to be improved. The queen bee is posted alongside other bees to 'protect' her. What happens? The queen and her travelling companions are sometimes mutilated, suffocated or squashed in transit. If the consignment reaches its destination intact, then this is also the end of the road for the queen's 'bodyguards', since they are rejected by the new hive and consequently die. It would be possible to go on and on detailing many more practices.

Morally Unacceptable Over the years in my work for Plamil I have been asked from time to time why we do not use honey as a sweetener in any of our products, and I have replied that, as a company, we do not consider honey morally acceptable. I should like to stress that these enquiries have come not from vegans, but from those 'health enthusiasts' who erroneously believe honey to be a su13 The Vegan, Spring 1988

There is no escaping the harsh reality that many of the methods employed in the commercial production of honey are cruel and repugnant and provide an overwhelming case for ethical vegans to reject the use of this product and its

It is not intended that the above observations should deflect readers' attention away from what they consider to be more important, and probably less contentious, aspects of veganism. I also appreciate that the subject must be looked at in proper perspective. I do feel, however, that this is a matter of principle, and one which we should not continue to sweep under the carpet. The Society should give a definite lead to its members. is no escaping the harsh reality many of the methods employed in commercial production of honey cruel and repugnant and provide overwhelming case for ethical to reject the use of this product To those of us who to live without cruelty, it is therefore imperative that instead of sitting on the fence, so to speak, on the use of honey, vegans should give the honey industry a resounding 'thumbs down'. At the earliest opportunity steps should be taken to enlighten both animal welfarists and the general public on the callous practices concealed behind the alluring labels of this luxury product, with a view to ultimately bringing about an end to such exploitation.

Appreciation

derivatives.

perior, almost magical, food because they have been conditioned by its promoters to think so. How many of these people, I wonder, realize that the production of honey in commercial quantities means removing so much honey from the hives that the bees have to make further quantities with impoverished white granulated sugar? Do the glowing labels on honey jars disclose that the so-called 'pure' honey is based on granulated white sugar? Of course not. The Vegan Society has likewise always rejected adverts for products containing honey, only for the wouldbe advertisers to point out - with some justification - that the Society's current definition of veganism does not rule out its consumption. So both the Vegan Society and Plamil Foods find themselves in an invidious position because of honey's confusing current status. To rectify this situation a resol-

In conclusion, I would like to express my appreciation to Sandra Hood one-time Commodity News columnist for The Vegan and Editor of The Vegan Shopper's Guide - for checking the authenticity of the unacceptable practices I have cited and for consulting a bee-keeper to double-check the facts. As she also has strong views about honey I am sure that Sandra will be pleased to now draft a suitable resolution for the next Vegan Society General Meeting, which I can second; and I am confident that members will, by a spontaneous show of hands, declare the use of commercial honey unacceptable and demonstrate their revulsion at the commercial honey practice. [Ed. The Vegan Society Council is currently considering the possibility of holding an Extraordinary General Meeting later this year to deal with this question, among others. Details in the next issue.]

Broadening Horizon

hen a person becomes a vegan, the first thing to change is usually their diet. Then, once they're comfortably into the swing of this new regimen, their horizon broadens to take in other areas of animal exploitation and, depending on their commitment and self-confidence, they take steps to reduce or eliminate their involvement in these areas too. The progression is often from the dinner table and the kitchen to items of basic personal hygiene - i.e. soap and toothpaste - and then perhaps to the more frivolous items which nowadays seem to occupy virtually every spare inch of space in bathrooms and on dressing tables, as well as spilling out of cosmetic pouches, sponge bags, hand bags and the like. I am referring, of course, to the already vast, yet still expanding field of cosmetics and toiletries. Those of you who have already bought your copy of The Cruelty-Free Shopper will no doubt have been amazed, as I was when compiling it, at just how many creams and lotions and potions there are now on the market. Regrettably, far too many people, 'vegans' included, still fail to change over to cruelty-free products - even when they are available.

Scrub a Dub So with the spring-cleaning season soon to be upon us, I thought I would take the opportunity to mention a few of the excellent household cleaning products that are around. (Of course, for a full listing, you should consult your copy of the CFS\) You may already have looked at some of these items in your local whole- or health-food store, only to reject them on the grounds of cost; but in my experience, although the initial outlay may sometimes be greater than you are used to, all of them are very economical in use. Why not get together with a friend and go halves on a set of cleaning

Shoparound Lis Hewlett surveys the latest vegan products

Technical Manager, Briton Chadwick, Halford Road, Attleborough, Norfolk, LR17 2HZ.

Under Wraps

CFS Update Readers will be pleased to hear that sales of The Cruelly-Free Shopper have topped 2,500 copies since publication in late December surpassing even those of its predecessor. The Vegan Shopper's Guide the Society's previous all-time best-selling publication. Notwithstanding this commercial success, purchasers and users of The Cruelty-Free Shopper are asked to draw any apparent inaccuracies or major omissions they have noted to the attention of its Editor c/o the Oxford office. Feedback of this kind can help ensure that the next and subsequent editions of the CFS set the highest possible standards for accuracy and comprehensiveness.

products? And just think of all the money you are saving by not falling for any of those laboratory (i.e. ariimal)tested and much-hyped 'wonder' products. For washing clothes, either by hand or machine you can choose between Ecover Washing Powder or Clearspring Liquid Detergent. The latter is very helpfully available in a 150ml trial size. Janco Liquid Concentrate is a powerful yet gentle liquid soap which has numerous applications, but above all is useful as a washing-up liquid. Again, it is very economical in use. Ecover's non-scratch Cream Cleaner and their Toilet Cleaner are two other products I can personally recommend. Clearspring will, by the way, soon be expanding their range, so look out shortly for their

Washing-up Liquid and, slightly later in the year, a Cream Cleanser for kitchens and bathrooms and a Fabric Conditioner.

Brush Off If your spring-cleaning enthusiasm goes as far as a fresh coat of paint and you are looking for non-bristle brushes, I'm afraid you may be unlucky, for the Technical Manager at the Norfolkbased Briton Chadwick one-time supplier of nonanimal paint-brushes - has informed me that they are not producing any at the moment due to lack of demand. However, he would be only too pleased to bring them out again if the demand was there. So vegan DIYers, go to it! Address your letters and orders to: Michael Kemp,

And now to food. The new food product information in this issue is rather patchy as the health-food industry's big guns have been keeping mum in advance of Helfex, the trade's major shop window, held at just about the time most of you will be reading these lines. Details of almost all impending new products are very much under wraps, but I'm able to offer the following titbits of advance information. Firstly, Plamil will be launching another version of their strong-selling Veeze spread, this time without the garlic, and also a new, orange-flavoured Carob Bar. Samples of the new Veeze were not available (under lock and key?) at the time of writing, but my 'Shoparound' sample of the new Carob Bar came and went in seconds flat! Dee-licious! Secondly, Granose have lots of new products in the pipeline, including soya yoghurts in four flavours. (I wonder what they will be called?) Read the labels carefully on their other new lines if you come across them, however, as they are not all vegan. Full details in the next issue. Talking of labels, a couple of items to beware of: seasoning and bouillon. The former can be a catch-all for goodness knows how many different ingredients - not just salt and pepper, but also milk powder and doubtless more besides - and the latter you should always assume to be a meat stock unless stated otherwise, even when included in an all-vegetable dish. Having taken heed of that warning, you might like to check out the following next time you are out shopping if you have a local branch of Bejam. the frozen food chain. Apart from plain and mixed vegetable packs they have some tasty mixtures which can be a useful standby for a quick meal. Try their Legumes Provenfales or their The Vegan, Spring 1988

Milijhuli Sabji. These would both go well with rice. If you are looking for a ready-made pasta sauce there are two in their Dolmio range: Napoletana Sauce and Vegetale Sauce, available both in packs in the chilled cabinets and in glass jars. (Both were rather too peppery for my palate.) Two new margarines from Meridian are out - Soya and Sunflower. After some initial confusion over the source of Vitamin D used, these are now assuredly vegan (i.e. fortified with non-animal D 2 , rather than D 3 ). By the way, Tomor margarine will in future be manufactured and marketed by Rakusen's, rather than Van Den Berghs. but there will be no change in content or labelling.

called Vegese. Available in two flavours, smokedhickory or garlic, it is as yet only available in the north of the country, but certainly merits wider distribution. A new tofu to look out for and sample is that made by Birchwood Health Products of Wrexham under the True Health label. Formed into exquisite round hands and with a marvellously firm texture, it comes in four varieties - Plain, Herb, Garlic, and Natural Smoke. The same firm also produces Okara Burgers and Tofunnaise, neither of which I have yet been able to try. Another new tofu-based product I can highly recommend is the delicious Soyannaise made by Marigold Health Products.

Hotting Up

Odds and Ends

Competition in the vegan cheese alternative market is definitely hotting up with another entry - this time from the Claremont Cheese Co. -

Some odds and ends of news now: Sunrise have reformulated their flavoured soya milks so that they are less sweet, and are bringing

The

out their Carob Ices in attractive packs of six. Dietburgers are now available as a dry mix in a pack that makes four, and are also being sold at various leisure venues such as the Camelot Theme Park and the National Exhibition Centre. Friggs have improved their stock cubes and also brought out two useful new products in small tubs: a Vegetable Gravy Powder and Extra Rich Vegetable Stock Granules. And if you like a good dark gravy Itona have produced a Gravy Browning that is free from caramel. The same firm has also brought out its Beanmilk Chunky Bars in a handy smaller size. Heinz have some new vegetable soups out in their Wholesoup range - look out for Farmhouse Vegetable and Tomato & Lentil. And if you are looking for something special in which to serve a dinner-party dessert Genuine Chocolate Shells by Schwartau could be just the thing. I spotted these in a branch of Tescos.

Rounding Off Finally, I don't usually have space for new products that fall into categories other than food, but having made an exception at the beginning of this article, I thought I would round off with a couple of items that seem worth a mention. Natures Herbal Tooth Care Powder is especially recommended for those suffering from gum disease and other dental problems and comes highly recommended by many users. It is available in a trial sachet for £1.50 from Natures Limited, 212 Watford Way, London NW4 4UA (please enclose an SAE). And last, but not by any means least, some new Spirulina tablets that are vegan and free from lactose. If you feel the need for a supplement that is rich in all sorts of essential trace elements, not just Bi 2 , look out for the distinctive pack from Life Stream. It comes complete with a very informative leaflet.

Cruelty-Free

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o most carnivores, spring greens (not to mention cauliflowers, broccoli, and later, spinach, courgettes, asparagus, peas and mange-tout) mean little more than something to serve with the main meal. The fact that they no longer have to make do with just the frozen variety makes little difference. Poor carnivores. Lucky vegans. Because vegetables play such an important role in a vegan diet, now's your chance to really ring the changes, to be adventur-

ous and do yourself a world of good into the bargain. Do try different ways of serving the vegetables that your greengrocer stocks (and if s/he doesn't stock the ones you want, ask her/him to - it cannot be said too often that most business people will supply what their customers want, once they're aware that the demand is there!). Spring greens, for example, can of course be

Menu 1 *Leek and Sweetcorn Soup *Spinach Salad Fresh wholemeal baps * Apricot Spice Biscuits

Leek & Sweetcorn Soup 1 lb (455g) leeks, cleaned and sliced 2 potatoes, scrubbed and cubed 1 oz (30g) margarine good pinch mixed herbs 1 pint (570 ml) vegetable stock 2 tbs tahini 14 oz (395g) tin sweetcorn seasoning to taste Put the leeks and potatoes into a pan wUh the margarine and cook gendy for five minutes, stirring o c c a s i o n a l l y . Add all the r e m a i n i n g ingredients. Bring to the boil, stir well, cover and simmer gently for 10 minutes or until thev^getables are beginning to softenSeason to taste and serve at once If you prefer a creamier soup, use a little more tahini.

Spinach Salad Vi lb (225g) fresh spinach 1 onion, finely chopped 1 red pepper, finely sliced pistachios vinaigrette dressing

JANET

FOR

GRE

Wash the spinach, cut off any tough S k s or discoloured leaves. Roughly chop or tear the spinach and placein a ÂŁ 5 with the onion, pepper and ce e ^ Add a little of the dressing, toss the salad and leave it in the fridge for an hour or so for the vegetables to absorb the flavour. Sprinkle with nuts just before serving Good with fresh-fromthe-oven bread Apricot Spice Biscuits 4 oz (115g> self-raising wholemeal flour 4 oz (115g) rolled oats 4 oz (115g) margarine pinch of bicarbonate of soda 4 oz (115g) raw cane sugar 1 tbs syrup 1 tsp cinnamon, or to taste 3 oz (85g) dried apricots Put all the ingredients except the apricots into a heavy-based saucepan Heat gently s t i r r i n g continually, until evervthine is well mixed. Finely chop the apricots and stir them into the m.xture. making sure thev are evenly distributed. Grease a tray of tart tins and drop a spoonful of the mixture into each Cool on a wire rack.

The Vegan, Spring 1988

NT SA YS

THE

lightly steamed and served with a main savoury. But they can also be made into a soup, used in a stir fry, stuffed with a mixture such as rice and nuts, or used raw in salad. Cauliflower can be made into a crumble (maybe served with an onion sauce), or pureed to make a pate or dip. Fresh young peas are delicious made into a chilled soup (add fresh mint if you can find some) and are delicious raw sprinkled over a

salad. Add them too to a risotto or pancake filling. As always, the thing to remember is that the vegetables with the most goodness (and flavour!) are the smallest, the youngest - and the freshest. Once you've bought them, store them in a cold place and use as soon as possible. Two menus are given below - one more of a snack meal, the other the kind of menu you might like to serve to guests. All the dishes are, of course, interchangeable. An asterisk before a dish indicates that a recipe is supplied.

Menu 2

ENS

*Avocado Dip Celery, cucumber and carrot sticks Cauliflower chunks Wholemeal toast fingers *Spring Onion Flan New Potatoes Tomato Salad *Rhubarb Crumble Avocado Dip

Mix together all the ingredients. Chill briefly before serving. Surround with vegetables that can be dipped into the mixture, or toast fingers.

out and use the pastry to line an 8720 cm flan dish. Gently fry the onions in the oil for about five minutes, or until they begin to soften. Don't let them burn. Mash the tofu and mix with the onions and the remaining ingredients. Spoon the mixture into the flan case. Bake in a preheated oven at 350째F/180째C/Gas Mark 4 for 50-60 minutes, or until set.

Spring Onion Flan

Rhubarb Crumble

1 large, ripe avocado good squeeze of lemon juice 1 oz (30g) chopped walnuts 1 apple, finely grated

For case: 7 oz (200g) plain wholemeal flour 3Yi oz (95g) margarine salt cold water to mix For filling: 1 bunch spring onions, trimmed and chopped into pieces 3 tbs vegetable oil 1 lb (455g) firm tofu, well drained 1 tbs soya sauce good pinch garlic salt seasoning V* tsp dried basil 2 tbs lemon juice

lllustr. Juliet Breese

17 The Vegan, Spring 1988

Put the flour into a bowl and rub in the fat to make a crumb-like mixture. Add salt and enough water to bind to a dough. Knead briefly, chill, then roll

1 lb (455g) rhubarb 8 oz (225g) wholemeal breadcrumbs 2 tbs orange juice 2 tbs syrup, or to taste Good pinch ground ginger 1 tbs desiccated coconut concentrated Plamil, nut cream or similar to serve Wash, dry and cut the rhubarb into chunks. Arrange across the base of a lightly-greased ovenproof dish. Heat together the orange juice and syrup, stir in the ginger and coconut. Add the crumbs making sure they are all coated with some of the syrup mixture. Sprinkle them evenly over the top of the rhubarb. Bake at 325째F/170째C/Gas Mark 3 for 30 minutes, or until the fruit is cooked and the topping crisp. Serve hot or cold with topping of choice.

Soya Foods Cookery Leah Leneman RKP £4.95 Pbk This book, whose author needs no introduction, makes a welcome and valuable addition to the vegan kitchen shelf, dealing as it does specifically with foodstuffs processed from soya beans. These beans have long been known as the most nutritious protein food from the plant kingdom and, as the author points out in her introduction, the fact that the bulk of the crop is used as animal fodder is a horrifying waste of world resources. Soya milks, yoghurt, soft 'cheeses', tempeh, tofu, yuba, miso and soya sauce are all found here. Virtually half the book is devoted to tofu and recipes, but this is very useful as it deals with the many different varieties now available and includes a chapter on yuba (soya milk skin), which is available from macrobiotic suppliers, as well as Chinese and Japanese shops. The recipes sound very fiddly, but for those with the time to experiment would make up into a variety of delicious 'mock meats'. Firm tofu, silken, smoked, dried - recipes for all these

types will be found on these pages. And since the book went to press several more companies have started producing tofu, including a delicious herb one. It is worth, by the way, enquiring about varieties at your local whole- or health-food shop, and also about the many ready-made vegan dressings and mayonnaises which are now available [and regularly reviewed in the 'Shoparound' column - Ed.] Tempeh, that most delicious of all fermented soya foods, should be available from any wholefood or health-food shop worthy of the name; with its high fibre content and naturally occurring B 12 it is a positive must for vegans of discernment! I have just two criticisms to make of the book. The difference between shoyu and tamari (varieties of soya sauce) is not "of no real concern", as stated - especially as the author makes mention of lactose intolerance on the first page. Shoyu contains wheat, and in my experience (as a wholefood retailer) gluten intolerance is not an insignificant consideration. Secondly, the book's price (£4.95) is not cheap for a slim unillustrated paperback. That said, Soya Foods Cookery is still a most useful and informative book, which would grace any kitchen vegan, vegetarian or omnivorous. Hilary Craddock

Try this recipe from Cookery:

Soya Foods

Middle Eastern-Style Tempeh Balls Serves 4 2 tbs water 2 tbs soya sauce 1 lb tempeh V/i tsp cinnamon Freshly ground black pepper to taste 2 onions 2 tbs vegetable oil 2 oz (55g) pine nuts 1 5-oz (140g) tin tomato puree Juice of 1 small lemon Brown rice as required 2 tbs minced parsley Pour the water and soya sauce into a saucepan, bring to the boil, then lower the tempeh into it. Cook for 5-7 minutes on one side, then turn it over and cook for a further 5-7 minutes on the other. Drain and cool. Put the tempeh through a grinder (or food processor), then transfer the paste to a mixing bowl. Add cinnamon and a little pepper, and knead well, then shape into walnut-sized balls. Slice the onions thinly and saute briefly in the oil. Add the tempeh balls and stir gently. Add the pine nuts and cook for a further minute or two. Mix the tomato puree with some water and add it to the saucepan. Add enough additional water to cover the balls. Add the lemon juice and a little more pepper as well (salt should not be necessary). Bring to the boil, then cover and simmer for about 15 minutes, stirring occasionally (very gently). Serve over brown rice, with the parsley sprinkled on top. PS. If readers have any difficulty in locating a supplier of tempeh try any of the following manufacturers/distributors: One World Food (01 490 0749), Tempeh Foods (0473 211282), Full of Beans (0273 472627), Real Foods (031 5571911), Grass Roots (0413341844). Illustr. Juliet Breese

THINKING AHEAD? There must be many of our readers who would like to offer financial support to the Vegan Society in its work but have limited means at their disposal. There is, however, an easy way of helping regardless of present circumstances - by including a legacy to the Society in your Will. Great or small, such legacies can make a real and lasting contribution to the promotion of vegan ideals. For those who would like to make a bequest to the Society the following form of words is suggested: "1 bequeath to the Vegan Society Ltd, Registered Charity no. 279228, presently at 33-35 George Street, Oxford OX1 2 AY, the sum of£ , and declare that the receipt of the Treasurer or other authorised officer of the said Society shall be good and sufficient discharge of such legacy." Property left to the Society is another valuable contribution to our cause. If you wish to will land or property to the Society, please write for details of how to arrange this.

The Vegan, Spring 1988

Healthwise In the last issue Healthwise regulars Drs. Chris & Gill Langley discussed the subject of vegan diet as therapy. This theme is now developed by Healthwise guest contributor Dr. David Ryde, a Beckenhambased general practitioner, who shares his thoughts on the use of vegan diets for therapeutic purposes and invites readers to assist his researches into this phenomenon.

n their brief survey of the literature of vegan nutrition and disease (The Vegan, Winter 1987, pp 11 and 24)

or who consumes milk after weaning. Since higher primates all have similar digestive systems it is fair to assume that ancestral man was a herbivore and milk consumption a consequence of animal domestication. Anthropologists increasingly hold this view. The development of farming about ten thousand years ago made a major impact on man's nomadic lifestyle and introduced a more settled existence. The new pastoralism, with its food surplus, made animal domestication

application to metabolic, allergic and even hormonal disturbances. These include kidney and gall stones, gout, acne and hirsutism, menstrual and breast problems, arthritis, and mood and hyperactive states. Although results are not predictable, no patient is worse and many benefit from such dietary therapy - some exceptionally so. With one patient, for example, I was able to safely withdraw long-standing thyroid medication shortly after veganism was adopted and I have treated with success cases of hirsutism which appear to be nutritionallyrelated. Such benefits justify for me the speculation that some ovarian, testicular and other disorders might have a nutritional basis.

since adopting veganism could they kindly send a brief summary to m ing address: Apart from the conditions mentioned above, I would be interested to hear of unexpected changes in conditions such as Alzheimer's disease, multiple sclerosis, catarrh, peptic ulcer, palpitations, fibroids, prostatic enlargement, breast size, cancer, rheumatic conditions and especially osteoporosis amongst the common human ailments. A good response could help in the prepartion of an in-depth article in a future issue of The Vegan and might well lead to further studies on the role of veganism in health and disease.

MEALS THAT HEAL the doctors Langley state: "Not many researchers have actually attempted to 'prescribe' a vegan or vegetarian diet to individuals for the treatment of a particular condition." As a general practitioner I began to recommend vegetarianism ten years ago, initially for weight reduction and later for a variety of conditions. As a result of this experience in recent years my 'prescribing' has become progressively vegan - when patients consent. Some patients will not accept veganism, others will but do not persist; those who do are usually delighted, however.

Influences My decision was influenced by the fact that of the five species of higher primate gorilla, two species of chimpanzee, orang-utan and man - man is the only one who is not, apparently, herbivorous, 19 The Vegan, Spring 1988

possible, along with the development of a primitive dairy industry. The consumption of disproportionate amounts of cereal, meat and milk products is a relatively recent innovation in human nutrition and the outcome of this dietary surplus and change is, I believe, proving twoedged.

Links and logic I now recommend a vegan diet for those complaints traditionally linked with nutrition - such as obesity, diabetes, dyspepsia, and bowel upsets - as well as for hypertension, angina and/ even congestive cardiac fail-' ure. There is frequently a reduction, on occasion even a disappearance of symptoms and signs, and medication can sometimes be discontinued. Since veganism - sensibly conducted - is nutritionally sound, pleasant and cheap it seemed logical to extend its

The selection is subjective and the results not statistically validated, but in the light of thirty six years of professional experience those results are certainly sufficiently rewarding for me to feel justified in continuing such prescribing.

Tales of the unexpected If readers have noticed changes in their body or mood, adverse or favourable,

Illustr. Juliet Breese

Ed. We would be pleased to receive further accounts of this kind from health-care professionals.

tow

L E A D E R S OF T H E S O Y A

REVOLUTION LEAH LENEMAN, HERSELF AN ESTABLISHED AUTHORITY ON C U L I N A R Y A P P L I C A T I O N S O F T H E SOYA BEAN, L O O K S A T T H E W O R K O F W I L L I A M S H U R T L E F F A N D A K I K O A O Y AG I, T H E U N D E R S U N G H E R O E S O F T H E SOYA R E V O L U T I O N . East Goes West Now that tofu and other soya products have become so readily available in the U K , it is worth asking how these foods, previously known only in the Orient, came to the West. It was by no means inevitable; 'soya bean curd' could easily have remained the preserve of Chinese restaurants. That if did not was largely the work of an American/Japanese couple, William Shurtleff and Akiko Aoyagi, who pioneered the use of these foods in the West. In the late sixties Shurtleff spent a s u m m e r practising Z e n meditation in J a p a n . W h e n he returned to America he joined the Tassajara Zen Mountain Centre in California, where he worked as a cook for 2xh years and came to appreciate the value of a natural foods diet and a simple way of life. H e then decided to go back to Japan to study the culture and language, as well as to learn more about Buddhist vegetarian cookery. H seemed to us imperative that the West learn to use soybeans directly as a source of inexpensive, high-quality protein, as people in East Asia have been doing for thousands of years.

Explorers Soon afterwards he met Akiko Aoyagi, a designer and a keen cook, who became his wife and partner. The two of t h e m began to explore the realm of tofu cookery, beginning with traditional Oriental uses but later going on to experiment with Western-style dishes. Tney also became interested in the art of tofu-making and were privileged to watch tofu masters at work; for over a year Shurtleff was the apprentice of o n e such master. During this period the Shurtleffs' perspective b r o a d e n e d to a realization of the inefficiency of a meat-centred diet. A s Shurtleff himself put it. "It soon

seemed to us imperative that the West learn to use soybeans directly as a source of inexpensive, high-quality protein, as people in East Asia have been doing for thousands of years."

Tofu Bible As a result of this, they decided to write The Book of Tofu, the fruits of three years of experimentation. Although the book (first published in 1975) contains some 250 recipes, it is far more than just a cookery book, for it tells the reader virtually everything he or she could want to know about tofu, including how to make it. The differences between Chinese and Japanese tofu are described, as are frozen and dried-frozen tofu, and fermented tofu . . . how they are produced, how to prepare them etc. etc. etc. The Book of Tofu became a kind of Bible for anyone interested in tofu, and those of us who went on to create further tofu recipes owe an enormous debt to this amazing book. The Book of Miso (published in 1976) was a logical next step, for miso is another enormously popular and highly nutritious Japanese soya food. The frontispiece of this book illustrates the Shurtleffs' motivation in writing it; it reads: " F o r all the world's children whose lives are filled with hunger . . . and can't understand why. And for all beings who are dedicated to doing something about it." Once again, it is far more than just a cookery book; in fact it could be described as a virtual encyclopaedia on the subject of miso. My only criticism of the book is that a number of the recipes include dairy ingredients (and a few contain fish), which seems to me both unnecessary and contrary to the spirit of the introduction. (I made this point when I reviewed the book for The Vegetarian and was advised by Shurtleff that mine was the only critical review the book had ever received.) Even before returning to the USA the Shurtleffs became interested in

another important soya food: tempeh. The Farm community in Tennessee (at one time wholly vegan) were making this fermented soya product and had included recipes for it in their cookery book [The Farm Vegetarian Cookbook - Ed.]. In typical Shurtleff fashion, researching the subject in America was not considered sufficient, and the couple set off for Indonesia, the home of tempeh, for a thorough study. The result - The Book of Tempeh (published in 1979) - once again goes beyond being just a collection of recipes. Illustrations, history, techniques . . . you name it, if it concerns tempeh it is in this book. (The authors also describe varieties of tempeh made from ingredients other than soya, none of which are as yet available in this country.) As with all their books, a lengthy introduction rams home the message: about 95% of the USA's soya protein is fed to animals, a tragically inefficient use of the world's resources. Their books have provided the wherewithal for eager young entrepreneurs to move confidently into soya foods production.

Soyfoods Centre In order to awaken the western world to the enormous potential of soya foods, when Shurtleff and Aoyagi returned to the States in 1976 they formed the Soyfoods Centre. It is possible that the books they have written which are not known to the general public may have had an even greater influence than those which are - books like Tofu and Soymilk Production and Using Tofu, Tempeh and Other Soyfoods in Restaurants, Delis & Cafeterias. However spiritually motivated the Shurtleffs may be, they would never have had such a tremendous impact if their spirituality had not been harnessed to an intense practicality. Their books have provided the wherewithal for eager young entrepreneurs to move confidently into soya foods production. The Vegan, Spring 1988

and the growth rate in this industry has been quite phenomenal, not only in the USA but on the Continent and in Great Britain as well.

As indicated earlier, Shurtleff and Aoyagi are not vegan; they include some dairy products and fish in their diet. Their interest is primarily in the world protein question, and the way

the main concerns of most vegans - are not considerations which appear to have played any part in their philosophy.

SoyaScan Database

Credit

Perhaps the most remarkable product of the Soyfoods Centre is the annual Soy foods Industry & Market: Directory and Databook. They sent me a review copy of the 1985 edition, which runs to 202 pages covering every aspect of anything to do with soya products, past, present and future. It is an absolute necessity for anyone thinking of going into the business, and fascinating reading for the interested layman. The Centre has a library of 30,000 documents and produces three computerised databases. The largest of these, the SoyaScan bibliographic database, lists more than 22,000 publications on soya from 1100 B.C. to the present. The Centre also offers an important consulting service and seminars on traditional, low-technology soya foods (It should, perhaps, be mentioned that energy-intensive, high-tech products like TVP are of no interest to them.) Akiko Aoyagi's background comes in useful here too, for the Centre helps companies come up with attractive, eye-catching graphics.

Nevertheless, the effect they have had on the vegan movement is incalculable. The recent growth in the number of vegans in the UK is surely not solely the outcome of some sudden realization that it is the right move for any ethical vegetarian to make - most vegetarians have always known that. Part of it is undoubtedly because suddenly the switch no longer seems to involve such sacrifices as it used to: with soya milks of every description, tofu (plain, smoked or as burgers), soya-based ice creams, soya desserts, soya-based 'cheese', soya mayonnaise etc. etc. etc., why it suddenly becomes very easy after all. And credit for this really is due to the pioneering, and ongoing, efforts of William Shurtleff and Akiko Aoyagi.

Ptioto © Janet Fries - 1980

soya foods can be made palatable enough to Westerners to gradually replace animal products, and thereby help to feed more of the starving people of the poorer countries. (They also stress the lack of cholesterol and lowfat properties of these foods, but it is clear that, in contrast to most Americans' preocccupations, the health aspect is very much a secondary consideration for them.) The slaughter of animals for food and the cruelty inherent in dairy and egg production -

[Ed. Although not available directly from the Vegan Society, copies of the titles mentioned above may be ordered from: E.O.A. Books, Bookshops, 34 Cowley Road, Oxford OX4 1HZ. Tel: 0865 245301]

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HKjHfl^lBDMlMtfP®** OKjginAf MigtHnpreiDScw^BeV cwp Birch wood Health Products. Unit II). Alvn Industrial Estate, I.la\ Hall. Wrexham, Clwyd 21 The Vegan, Spring 1988

Reviews T o m RejjH.1

A.*,,"' S a c r i f i c e * Keli^ioiM IVnipeclivi'4 on t h e U s e oT Animal* in Svicnvc

Winter '87 issue of The Vegan), and Steven Rosen's Food for the Spirit: Vegetariansm and World Religions. * Jon Wynne-Tyson *Available from Bhaktivedanta Books, Croome House, Sandown Road, Watford, Herts WD2 4XA. ÂŁ8.35.

Animal Sacrifices Tom Regan (Ed.) Temple University Press, Broad & Oxford Streets, Pa 19122, USA USA $12.95 During 25-27 July 1984 the International Association Against Painful Experiments on Animals convened a conference in London on "Religious Perspectives on the Use of Animals in Science", chaired by Tom Regan. Here we have the solo papers given, but not quite all the contributions. Ashley Montagu's keynote address, presented in absentia and reminding us of H . G . Wells's trenchant dictum that we are in a race between education and catastrophe, is sadly not included, and two round table discussions, including some excellent material from Dr. Alice Heim, are omitted. But it is a book for every animal rightist's library. Although Rabbi David Bleich's lack of qualms over ritual slaughter, and extreme utilitarian view that anything goes if benefit to man is anticipated, is chillingly predictble, there is much of greater value. Indeed, the book is one of a small spate to examine the teachings of major religious systems concerning animals. Other recent important contributions to this debate include Andrew Linzey's Christianity & the Rights of Animals (reviewed in the

Diet for a New America John Robbins Stillpoint Publishing, PO Box 640, Meetinghouse Road, Walpole, NH 03608 USA $10.95 (+$9.00 air mail) Just how do you persuade 250 million Americans to stop eating animals? One way, I suppose, is to appeal to their self-interest - to show them how they can lead healthier lives by not eating animal produce. Trouble is, the health boom has passed, and everyone's sick of it. Nowadays, it's fashionable to be a "couch potato" - a glutton monopolising the sofa until closedown, swilling beer and eating doordelivered pizza. Another, generally effective way is to confront flesh-eaters with the hidden brutality of their habit - "Would you eat meat if you had to kill the animal yourself?". Now in Britain, you can be fairly sure of getting a "No" answer. In America however, a recent survey shows that 72% of all males would be more than happy to butcher their own meat. Perhaps that's what you get for living in a gun-

toting society. This book combines both the above techniques in an attempt to show flesh-eaters the error of their ways. Heaven knows if it's going to work or not, but I certainly hope it does. The arguments are convincing and wellresearched, the tone moderate and approachable, not shrill or accusing. The biggest problem I can see with it is its sheer size: four hundred odd pages is a hefty read - far too much for the average meat-eating redneck to digest. To be truthful, I found little new or genuinely inspiring for the wellinformed and already committed vegan or active vegetarian but that's not the purpose of the book. Its point is to tell the truth about meat, and so it takes us over ground that's probably familiar to most of us although, if you're new to the scene, it could serve as a good source book (but why is there no index?). The copy I read came with several pages of ecstatic reviews from the great and good, all of them famous and enlightened folk. None of this impressed me. What I was looking for, but didn't find, was a grunt of approval from Joe Fleck, agricultural engineer and reformed meateater, of Peoria, Illinois - or someone like him. Now that would be worth having. Peter Cox

ANIMAL LIBERATION

Animal Liberation A Graphic Guide Lori Gruen & Peter Singer Illustrated by David Hine Camden Press ÂŁ4.95

Like it or not, image and public perception of a subject are of enormous importance in today's fast-moving world. Fortunately, there are signs that the animal rights movement is waking up to this and a more attractive, positive approach is being adopted by many of the organizations involved. Unfortunately, Animal Liberation is spoilt by the harsh style and choice of some of its copious illustrations: almost half of its 150 pages are illustrated and add little to the text. What is worse however, is that almost the very first and last pages show respectively, balaclavahelmeted protestors smashing up a laboratory and spraying a fur coat. This is not to say these actions are necessarily wrong, but for such a book to associate this image so strongly with the idea of animal liberation most certainly is. This is, after all, what animal exploiters do in attempting to discredit or distract animal rights campaigners. And it works. Much time in brief interviews and debates now has to be taken up with the issue of "terrorism" instead of the real subject - animal abuse. Animal Liberation covers the entire spectrum and history of man's inhumanity towards other animals as well as applying itself to what can and should be done to improve things. The section on "What are we going to do about it?" is perhaps the best in the book, providing a terrific introduction for people motivated to change their lives or to become actively involved in the struggle ahead. The logical necessity to progress towards and adopt a vegan lifestyle is explained clearly and, following reportage here of one area of animal suffering after another, the reader should need no further convincing. In attempting to deal with the whole subject in such a slim volume, inevitably, some areas are a bit weak: in trying to explain why such cruelty abounds it is an oversimplification to trace it all back to one passage in Genesis. The Vegan, Spring 1988

This is more than made up for however, by the concise yet comprehensive cataloguing of animal abuse with the most damning sections relating to the meat industry and psychological experimentation: the latter exemplified by gruesome 'monster mechanical mothers' experiments. Such work can only be the product of sick minds and surely ends up telling us more about scientific depravity than maternal deprivation. Overall, Animal Liberation offers a useful and positive introduction to the subject, listing good sources of further information but the choice of illustrations lets it down and, in some instances, unforgivably. Mark Glover

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The Additives Guide Dr. Christopher C. Hughes John Wiley & Sons £5.95 pbk The cover portrays a stereotyped bemused mum with child and shopping. Not a good start. The reader is then assured that additives like paraffin, sawdust and vaseline are 'reasonably harmless' and would not otherwise be "sanctioned". Flaw-ridden logic if you consider other 'sanctioned' items such as Thalidomide and Opren. The author complains of biased reporting against food additives and seems to lend more weight to the 'fact' that additives have supposedly prevented food-poisoning and preserved otherwise wasted food than to the 23 The Vegan, Spring 1988

dangers of cancer and sideeffects. Once again, dubious logic, since fresh, locallygrown, non-animal foods can help to minimise such problems dramatically. Indeed, the cancer risk is put optimistically low. Ironically, the introductory chapters are peppered (did you know pepper is officially a 'food additive'?) with reminders that the safety evidence regarding additives is ever changing. Other dodgy statements include the worth of adding vitamins to improve food's nutritional value when all necessary nutrients can be obtained from food itself. Headed sections make for easy consultation, and other redeeming features are the questioning of the ethics of animal-based additives, the validity of animal toxicity testing and the motives of manufacturers who continue using saccharin despite its links with cancer. Useful information includes the 'unintentional' additives - antibiotics, pesticides etc - in animal products and vegetables. An alphabetical list gives the name, E number, chemical formula, other names, description and use of hundreds of additives whilst the index lists them by name and number. Ian Thompson

The Rights of

Animals a ^ k. im»« MNn/ r^ ^fuwr.^teMM I-

Getting it Taped: The Rights of Animals 3 x 30 minute cassettes Tom Regan & Andrew Linzey McCrimmon Publishing 10-12 High Street, Great Wakering, Essex SS3 OEQ

£10.35 (+65p postage) In a time when instant access is a must for any message, a series of tapes on animal issues seems a good idea. And so it is. The substance of these tapes is reliably excellent: Tom Regan and Andrew Linzey are, as the presenter constantly reminds us, intellectual and spiritual leaders of the animal rights movement. The basic questions on subjects like the use of animals for food, clothing, experimentation and hunting are dealt with carefully and skillfully in order not to alienate even the most hostile listener. For those with intellectual aspirations, more esoteric approaches are touched upon. There is much here from which we can all learn, if not from the facts and opinions then from the style. However, the execution does not fully match the conception. With the obvious exception of Messrs Regan and Linzey's spontaneous originality of argument the presentation is poor: from the cover design through to the thinly researched accompanying literature there are glaring omissions. This is compounded by the ineptitude and twee predictability of the interviewer betraying an obvious lack of concern by his poor research. Not a sharp enough antagonist and in no way the interviewees' equal he is at times quite obviously struggling to keep up. One feels that the Professor and the Reverend might have been better tested by the earnest opinion of "the man in the street". Aside from those of partisan interests who should be able to make good use of them, the tapes are aimed at students and church groups in particular. These people are likely to suffer from this poor presentation and inadequate back up material for as a whole the package is not stimulating enough to stir and direct their interest. In turn their lack of enlightenment is likely to ensure that animals will continue to suffer. This medium ain't the message. Geoff Francis

The Struggle for Animal Rights Tom Regan International Society for Animal Rights, USA $5.95.* American philosopher Tom Regan is doing much good work for animal rights and many will remember his excellent The Case for Animal Rights published in 1983. Now, in his latest book, he combines philosophy with his ideas on how the movement should go forward. As well as a fairly brief autobiography, there are chapters on such subjects as flesh-eating and animal experimentation and it is evident that the author has already made a considerable contribution towards the battle against these evils. Regan believes that the animal rights movement has left two important areas largely untapped - religion and culture. Regarding the arts he is, without doubt, quite correct but the question of religion is debatable. Of course it would help greatly if the attitudes of "the faithful" towards animals were to generally improve. But to what extent do we condone religion, together with all its mumbo-jumbo and repressive nonsense, by attempting merely to reform it? The author is a strong advocate of Gandhi-style civil disobedience. Gandhi was, doubtlessly, a great man, but if I hear his name mentioned much more in connection with animal rights tactics I think I shall scream! Ours is a different struggle in a different place. Civil disobedience can sometimes be useful to us, but if people are prepared to break the law, direct action is, in most circumstances, a more efficient and effective option. Sadly, Regan fails to give proper support to direct action. His criticism of "vandalising" shows a failure to understand the tactic of economic sabotage, and his idea that animal liberators should later come forward and identify themselves is

really rather batty. Should the wartime rescuers of Jews have given themselves up to the Nazis? A pity too that Regan, like so many others, neglects perhaps the biggest form of animal persecution - the terrible effect on other creatures of human overpopulation and harmful human technology. True animal liberation doesn t just mean the ending of such things as meat-eating and vivisection, but the driving of the human species back to pre-invasion boundaries. Ronnie Lee *Available in March from the Vegan Society at £3.50 plus 60p postage.

Vaccination and Immunization: Dangers, Delusions and Alternatives (What every parent should know) Leon Chaitow C W Daniel Company Ltd, Essex. £4.95 While the authorities give the impression that vaccines are safe and effective, Leon Chaitow's book suggests a slightly different story: outbreaks of infectious diseases have often occurred in fully immunized populations whilst countries with vaccination programmes have sometimes suffered worse epidemics than countries with none. Many illnesses, such as cholera, dysentery, typhoid and tuberculosis, declined long before vaccines and drugs were developed, due to improved hygiene and nutrition, and to a change in

the virulence of the microorganisms. For example, without a vaccine, death rates from scarlet fever have fallen from a peak of 1,500 per million of the population to 0.5 per million now. Immediate side effects from vaccines may include fever, convulsions, brain damage and cot death, and there may be links with the later development of allergies, multiple sclerosis, skin disease and cancer. As alternatives Chaitow suggests homoeopathy either as a form of 'vaccination' on its own or to prevent side effects. Herbs, osteopathy and acupuncture may help enhance the body's immune system. The single most important protective measure is a good general level of health and sound nutrition. This book contains much useful information, but I have several quibbles. The subject matter is scattered: in no one place can you find details about all the pros and cons of each vaccine, and the problem is exacerbated by the absence of an index. The explanation of the body's defence mechanisms (pp23 to 29) is much too complicated diagrams would have helped. There are numerous irritating printing errors, such as "microphages" instead of macrophages (p24); "histamin" instead of histamine (p27); "indesirable" instead of undesirable (p32); "Sabine" instead of Sabin (p48); "uradine" instead of uridine ( p i l l ) , and so on. I also found the sexist use of " h e " and "man" rather oppressive. All in all though, this could be a useful book if you want to know the inside story about vaccination and are prepared to make notes as you go. Gill Langley

STAYING * VEGETARIAN A (.wjc u> (.•ucthtMucs affcf IfcttU hx Vfctjnjruns. «nJ Whr icitmtlcn.

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Staying Vegetarian: A Guide to Guesthouses and Hotels for Vegetarians, Vegans and Wholefooders Lynne Alexander, with Oliver Fulton Fontana £3.95 Pbk I took this book to bed thinking I'd read one entry then slide, heavy-lidded, into well-deserved sleep. But no such luck; one hour later I was wide awake and well into The South East of Britain. Ms. Alexander and Mr. Fulton haven't written an ordinary guide book, but have provided instead a very personal account of their experiences at each of 82 hotels and guesthouses they visited. And it works very well. I chuckled as Oliver or Lynne described culinary dangers encountered at one or two places, and had a good belly laugh when Lynne described being locked out of her room in the early hours. I held my breath once or twice wondering if the sheets would be cotton or the dreaded nylon at the next place visited, cried "Disgusting!!" when Oliver had to sleep

Reviewers Peggy Brusseau is author of Let's Cook it Together (Thorsons) and the forthcoming New Ways with Diabetic Cookery (Century Hutchinson). Peter Cox is author of the best-selling Why You Dont Need Meat and the forthcoming Active Ingredients fThoreons). Geoff Frand* is a founder member and national co-ordinator of Enough. Mark Glover is founder and national organizer of LYNX

Gill Langley is Scientific Advisor to Animal Aid and the Dr. Hadwen Trust for Humane Research. Ronnie Lee. former Press Officer for the ALF. is now serving a 10-year prison sentence for animal rights activities. Ian Thompson is the Vegan Society Information Officer. Jon Wynne-Tyson is a publisher and author of Food For A Future and Editor of The Extended Circle (Centaur).

under a duvet that would have been rejected as unhygienic by many tramps on the South Bank, and fumed along with Msszz. Alexander when she faced the icy blasts of male chauvinism from one particularly obnoxious proprietor. Every entry includes descriptions of the surrounding town, village or countryside as well as of the hotel or guesthouse itself warts and all. Their descriptions of the food and the atmosphere, not to mention their hosts, are detailed and helpful. By the end of the second chapter I had made mental notes of places I would really like to try one day - along with those I would definitely avoid. Each chapter (there are nine) covers a region of the UK and begins with a map and summary of the region, as well as a list of the hotels and guesthouses reviewed. At the end of each entry, an at-a-glance summary is given covering price range, smoking restrictions etc. At the end of each chapter is a list of 'Other Places to Stay' for those readers who want to try an 'untested' guesthouse, and there's also a handy list of places to eat in the area. Rounding the book off, the final section of Staying Vegetarian lists special interest and activity holidays; applause is in order for both Ms. Alexander and Mr. Fulton - each of them actually tried one of these! I wished they had discussed facilities and access for handicapped people, as well as given a more consistent coverage of each hotel's policy on children - and pets. I hope they add this information to their next edition - which means I think the book is worth updating. These gripes apart, the authors of Staying Vegetarian have produced a fresh, candid review of each location, doling out both criticism and encouragement in the process. Use this book to help you sort out the grot from the great in vegan, vegetarian and wholefood accommodation. Peggy Brusseau The Vegan, Spring 1988

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

The Editor, THE VEGAN, 33-35 George Street, Oxford OX12AY.

are happy not to ask too many awkward questions and to fudge or just plain cop out I wonder if anyone else is fed up with the latest craze of using rather than accept the challenge of promoting a the term 'cruelty-free', genuinely cruelty-free, i.e. regardless of whether it 100% animal-free lifestyle. actually applies or not? Instead, it's the soft option The public is increasingly encouraged to opt for 'cruelty- toss principles out of the window and use a glossy free' meat or 'cruelty-free' eggs - from animals allowed to presentation and lots of 'celebs' to fob the ignorant and roam 'free' before meeting their premature (but doubtless the gullible off with a lie. Yes a 'cruelty-free') death. And this lie, for cruelty-free means vegan and nothing less. encouragement is coming not only from entrepreneurs with Don't they realize that an eye for a lucrative niche they're playing not just with market, but also - disturbingly words, but with animals' lives? - from those who profess How can an anti-vivisection themselves to be committed to organization which cracks the principle of animal rights. itself up to be a champion of Although they are by no animal rights spend thousands means the only offenders, the pushing a cruelty-free most recent example of the campaign and yet in the debasement of the term has process encourage the come from the anti-vivisection continued use of animal lobby. 'Choose Crueltyproducts? I admit I'm angry Free!', we're told, but when and sounding off and probably you look closely at the rambling, but it's because now products of some of the sothat after years of crying alone called 'cruelty-free' companies in the wildnerness we have a (yes, I look closely because, as chance of really crashing onto a former Editor of what is now the scene with a truly crueltyThe Cruelty-Free Shopper, I've free way of life it is being been conned too many times in ruined by people jumping on the past), you will find lanolin, the bandwagon but only going silk, animal hair, beeswax and half way. lots more besides. To me - a You know exactly where staunch vegan - these are you stand with a butcher or a animal products, with all the dairy farmer but one can get suffering and exploitation that conftised by people blurring the use of such products the cruelty-free issue. The inevitably entails somewhere vegan movement has shot along the line. Sadly, however, ahead lately but others are there are too many in the now queering its pitch with animal rights movement who their watered-down notions of

Empty Slogan

25 The Vegan, Spring 1988

'cruelty-free'. In this day and age I can't see any excuse to settle for ethical second best. With a bit of effort and more pressure from everyone firms will alter ingredients in line with our way of thinking. Instead of misguiding newcomers with these cruelty-free campaigns that are a farce why not do as the Vegan Society does and direct the energy and the resources instead into promoting proper cruelty-free products? I suppose it's nice to see personalities rubberstamping a campaign but this palls somewhat when shortly afterwards they are seen promoting ('cruelty-free'?) meat or some new animaltested product? We don't need people like that - we aren't a flavour-of-the-month phenomenon. We're here to stay. For the sake of the animals, let's not let 'cruelty-free' degenerate into just an empty slogan. Linda Emptage, Margate [Ed. Those of us who represent the Vegan Society share Linda's concern over this recent phenomenon. Whilst recognizing the role within the animal rights movement of organizations whose circle of ethical concern is smaller than our own, we deplore the indiscriminate use of the term 'cruelty-free' and the inevitable consequence - a wasteful proliferation of bogus and contradictory lists of 'crueltyfree' products. If the movement's Doubting Thomases need it, the record sales of our new cruelty-free titles - The Caring Cook and The Cruelty-Free Shopper (See 'Shoparound') - are proof that the public is adult enough for the real McCoy, rather than a watered-down cruelty-free ethic.]

Cooked or Raw? I view with some concern the growing list of vegan cookbooks, for there is a parallel danger of the dietary aspect of the movement being channelled off into a gourmet cul-de-sac. The ethics of veganism are unassailable but the practice, in my opinion, is becoming

suspect. We applaud and uphold the consumption of natural, vital food and then promptly kill the lot before eating! No-one enjoys a cooked vegan meal more than I do but the ratio of cooked to raw must favour the latter for the full benefits of our diet to be obtained. The photographs of young vegan authors make for good publicity but is it transient? Will theyflashthe same ear-toear smile when they're 80? Plenty of young flesh eaters look the picture of health. I have yet to see the graceful gazelle eating sauteed bean sprouts or the powerful primate consuming roasted chestnuts! Wilfred Crone, Christchurch

Musicians & Instruments I was most interested to read Steve Graham's letter in the Winter '87 issue. Many instruments are made with bits of leather which could probably be replaced if the manufacturers were so motivated. The African drums would have a different sound if a substitute was used but it could well be a good one. Worse though is the use of ivory for the white keys of harpischords and clavichords. The major US piano manufacturers, such as Steinway and Baldwin, long ago substituted an excellent plastic for their ivory keys but the harpischord manufacturers (at least in the United States) look upon their instruments as 'precious', besides often wanting them to resemble the 18th-century prototypes some of which had ivory white keys. So they use ivory. Most of those to whom I have spoken are not concerned as to the source, and a whole set of white keys takes up a good amount if ivory. I would like to hear from any musicians wanting to follow up on this. Ethel Thurston Ph.D., Chairman of Music History, Manhattan School of Music, New York 1967-81/ Chairperson, Beauty Without Cruelty USA, 175 West 12th Street. New York, NY 10011, USA.

Noticeboaxd University. Details from Animal Aid, 7 Castle Street, Tonbridge, Kent TN9 1BH. Tel. (0732) 364546.

Diary Dates 10 March Festival for Animals. 10 am-10 pm. Fisher Hall, Cambridge. Films, music, exhibitions etc. Organised by Animal Rights Cambridge, Tel. 0223311821. 13 March Prayer vigil for animals. Parliament Square, London. Led by Rev. Dr. Edward Carpenter. Organised by Christian Consultative Council for the Welfare of Animals. 19 March Student Campaign for Animal Rights Conference. Workshops on hunt sabbing, researching vivisection, promoting vegan catering; discussions, videos. Open to all students. North Staffs Polytechnic, Colle

24-26 June Second Living Without Cruelty Exhibition. Kensington Town Hall,

VEGAN PUBLICATIONS UND '

24 March Food Irradiation: A Forum on the European Perspective, at London Business School, Sussex Place, Regents Park, London NW1. 9.30 am—4.45 pm. Cost £85 -I- VAT. Contact: London Food Commission, 88 Old Street, London ECIV 9AR. Tel. 01-253 9513. 28-30 March Horticulture & Health Confere Dublin. Contact: 9 April Co-ordinating Animal Welfare meeting at Seven Sisters Community Centre, London. Details: 0272 428969. 23-24 April World Day for Laboratory Animals Rally of Remembrance, Brighton. 2pm Silent March through town. 3.30 pm Speeches. 5pm Social evening. 9pm 'til dawn, Vigil of Sympathy and Resolution at the Cenotaph. Subsidised transport from most areas £5.00 es b

28 May (Provisional date). March & Rally in Oxford against sight deprivation experiments at Oxford 26

Town Hall, London. 6pm. Further details in next Vegan. Contact: The Vegan Society. 14-17 July The Alternative Medicine & Natural Living Exhibition, Olympia 2. llam-7pm daily. £3.00 (£2.50 in advance), lectures £1.50 (£1.00 in advance). Tickets from Swan House, Holly Road, Hampton Hill, Middx TW12 1QQ. Tel. 01783 0055

The appearance of The Caring Cook and The Cruelty-Free Shopper in the closing months of 1987 marked the launch of the most ambitious publishing initiative in the Society's history - the main thrust of which is to make available to the widest possible audience an entirely new range of professionally-produced, low-cost publications facilitating the adoption of a vegan way of life.

Additions to the series in 1988 will include The Vegan Holiday & Restaurant Guide, Starting Out: A Beginner's Guide to Cruelty-Free Living, and major new works on vegan nutrition and vegan childcare.

Donations - large or small - to this costly project (which will represent the greatest single drain on our resources in 1988) are warmly invited from members, associates, kindred organizations and other supporters of our work. London. Contact: Animal Aid, as above. 25 June The Frey Ellis Memorial Lecture. Professor Stephen R. L. Clark, Dept. of Philosophy, University of Liverpool. Ethics & the Peaceable Kingdom. At Living Without Cruelty Exhibition, Kensington

16-23 July 3rd International Vegan Festival. Lake Eder, Nr. Kassel,

Apology The Publications Director wishes to apologize to members/readers for the late appearance of The CrueltyFree Shopper and other Vegan Society booklets - a result of sheer overwork. Those eager to lay hands on our new titles are asked to bear with us at a time of unprecedented pressure on our tiny staff.

Turning Point Omitted from the review (The Vegan, Winter 1987) of this excellent animal rights magazine were details of annual subscription. The cost is £2.00 for one year/4 issues from: Box 1, Earth V Wear, 15 Cowley Road, Oxford OX4 1HP.

Back Numbers We are still in need of copies of the following back numbers of The Vegan: Winter 1950, Summer 1951, Winter 1951, Summer 1954. If you have any or all of these please contact the Secretary to arrange donation or loan. Thank you.

Exhibition Volunteers If you would be able to help staff a Vegan Society stand at the Northern Living Without Cruelty Exhibition at Leeds Town Hall on 17/18 September please contact the Secretary as soon as possible.

Libraries Would readers please make sure that local libraries carry The Vegan. If the magazine is absent from the shelves drop a line to the Oxford office and we'll contact the Librarian concerned.

Students Move 24 September Vegan Society AGM. Westminster Cathedral Conference Centre, London.

The contact address for the Student Campaign for Animal Rights is now: Box SCAR, Mandela Building, 99 Oxford Road, Manchester. The Vegan, Spring 1988

Land Fund The Vegan Society has now set up a land fund to attract money from individuals and organisations eager to help us demonstrate the viability of vegan agriculture. This is another way of putting our money where our mouth is in order to gain greater credibility for non-livestock farming. Possibilities range from the production of a vegan 'Green Plan' for the UK to the establishment of a vegan farm. These and other ideas will be discussed as the fund grows. Contributions please to The Vegan Society (Land Fund), 33-35 George Street, Oxford OX1 2AY.

Veganic Gardening For dem c .

Photos Needed The Vegan Society's Publications Programme is in urgent and long-term need not only of financial support but of good quality black and white photographs for booklet, leaflet and magazine illustration. We appeal to individuals and organistions to contact us with details of existing and potential photographs of any aspect of livestock farming (incl. fish). Please contact the Secretary if you can help build up our picture library. Thank you.

Local Groups Avon Vegans & Vegetarians welcomes new faces on the first Monday of each month. 7 May, Animal Charities Fayre, Bishopston Community Centre, Pigsty Hill, Gloucester Rd., Bristol. Lots of help needed with preparing vegan food etc. Epping Forest Vegan & Vegetarian Society invites everybody to a vegan buffet and singalong to raise funds for the national Vegan Society Publications Fund. Loughton 27 The Vegan, Spring 1988

GRAND IPRIZEI DRAW In this issue members and associates will find enclosed two books of tickets for the Vegan Society's first-ever Grand Prize Draw. With a good membership response, this initiative can give a valuable boost to our funds - heavily depleted by the demands of the Society's ambitious Publications Programme (See opposite) and other major capital outlays. We appeal to all members to do their very best to sell the tickets and return the stubs and cash to the Oxford office by not later than 14 April. Winners will b e announced in the next issue of The Vegan. The Society wishes to record its gratitude to the following for generously donating prizes: Jack & Veronica Hall of the Argilston Guest House, Jersey (0534 44027); Atsitsa on Skyros (01-431 0867); Veganic Garden Suppliers, Norfolk (0692 404570); Vincent FitzGerald; Thorsons Publishing Group, Wellingborough (0933 76031); Granose Foods, Watford (0923 672281); Whole Earth Foods, London (01-965 1355); Plamil Foods, Folkestone (0303 58588); Weleda, Dkestone (0602 309319); Artists for Animals, Manchester; Henry Doubleday Research Association, Coventry (0203 303517). Thanks also to Roger Roberts for bearing the brunt of the organizational burden.

London Lighthouse Britain's first residential and day care centre for people affected by AIDS and HIV infection is running a series of workshops for people interested in taking a holistic approach to changing their lives: including an exploration of the immunosupportive nature of vegan diets. Contact: Anthony

Vegan Vitality Diane Hill A comprehensive collection of classic and new vegan recipes, with emphasis on the unusual. £5.99

Publications & Promotional Goods

Vegan Nutrition All prices include VAT where applicable but are exclusive of F. Ellis, MD FRC(Path) and postage and packing (see Order T. Sanders, PhD(Nutr). Form) A scientific assessment of the vegan diet, incorporating easyGeneral to-follow tables enabling recommended intake of Publications: essential nutrients to be met from plant products only

Cookery Books:

Vegan Cookery Eva Batt Revised and expanded edition of the classic What's Cooking? Brim-full of recipes, nutritional information and practical advice £2.99 What Else is Cooking? Eva Batt

£1.00

300 vegan recipes, together with practical hints. Wipeclean cover, spiral-bound £2.99

AFUTURE

T»*t CornpM* CM* lot V<r9<M*nani»m Jon »yr>n«-T(r»on

The new Vegan Holiday & Restaurant Guide Publ. late March Much-expanded edition of the standard guide to vegan holiday accommodation and eating places in the UK. Includes new section on foreign holidays and tips for vegan travellers. Handy, pocket-sized format. £2.50 The Cruelty-Free Shopper Lis Howlett Brand-new - thoroughly revised, expanded and retitled edition of the best-selling Vegan Shopper's Guide - the UK's most authoritative and comprehensive checklist of animal-free products. Commodities covered include: foods, toiletries, cosmetics and household goods. Handy, pocket-sized format. £1.99 Compassion: The Ultimate Ethic Victoria Moran An examination of the history and philosophy of the vegan movement £4.95

The Caring Cook Janet Hunt An easy-to-follow, first vegan cookbook - with a comprehensive selection of everyday and special-occasion recipes, plus a mass of hints and tips. A must for the newcomer! £1.99

Food for a Future Jon Wynne-Tyson A classic work, powerfully arguing all aspects of the vegan case - moral, economic, ecological, physiological and nutritional. Packed with information, statistics, quotations, nutritional and dietary data £2.50 The Extended Circle: A Dictionary of Humane Thought (Ed.) Jon Wynne-Tyson A unique anthology of quotations concerning our treatment of non-human species. An indispensable source-book £4.95 Companion Planting Gertrud Franck A comprehensive guide to the organic cultivation of fruit, vegetables, flowers and herbs £4.99 The Home Herbal Barbara Griggs A Handbook of Simple Remedies £2.95

Tofu Cookery Louise Hagler Superby presented collection of more than 200 recipes, from appetizers to main course dishes and desserts. 'A gem of a book' - Leah Leneman £7.95

Soya Foods Cookery Leah Leneman A first-rate introduction to the subject, with hints and more than 100 adventurous recipes for soya yoghurt, soft 'cheese' and mayonnaise; tofu and tempeh dishes; miso; and mixed soya food dishes. £4.95 The Vegan Health Plan

Amanda Sweet More than 300 recipes, plus nutritional information, advice on buying and storing food, suitability for freezing, further reading lists, useful addresses, etc. £4.95

VEGAN niei

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The Vegan Diet: True Vegetarian Cookery David Scott & Claire Golding A 'gourmet' vegan cookbook containing over 250 recipes from soups and starters to desserts and children's favourites £5.95 The Vegan, Spring 1988

Healthy Eating for the New Age

The International Tofu Cookery Book

Joyce D'Silva

Leah Leneman

A vegan cookbook packed full of excellent and varied recipes which follow health-food, as well as vegan principles £3.95

Recipes garnered from the cuisines of America, Britain, the Caribbean, the Far East, India, the Mediterranean, Mexico £4.95

Promotional Goods:

T-shirts Envelope Re-use Labels

/O—jTHE—

GOURMET

100% recycled paper, nonanimal gum. Two designs: 'Globe* - black and green on white; 'Bottle' - black and red on white £1.15 per 100 (of one design)

TtotWyfcMcfh -Jonei Hunt—

Multi-colour design on white cotton Sizes:

Child-22", 26", 28", £2.75

The Vegan Cookbook

Alan Wakeman and Gordon Baskerville The Compassionate Gourmet 200-plus graded recipes Janet Hunt demonstrating that a vegan Exotic dishes from all over the diet can be rich and varied and globe for those who love reach the highest culinary animals - and food! standards £4.99 £4.95

Order Form

Two colours. Please specify design(s) required using letter code 25p each, four for 90p Multi-purpose Stickers (lVi")

Order now (BLOCK CAPITALS THROUGHOUT PLEASE) from: The Vegan Society (Merchandise), 33-35 George Street, Oxford OX1 2AY. Item

Button Badges (1 W )

Quantity

Cost

100% cotton. Two designs: 'Bottle' - red and white on navy blue; 'Blood Foods' - red and black on white. Sizes:

'Bottle': S/M/XL 'Blood Foods': S/M/L £3.50

Same designs and colour schemes as button badges, in sheets of 12 of same. Please specify design(s) required using badge letter code 20p per sheet, five sheets for 90p

GIVE BOTTLE THE BOOT j j Car/Window Sticker

TOTAL COST OF MERCHANDISE POSTAGE & PACKING Order up to 50p - add 20p Order from 51p to £2.50 - add 35p Order from £2.51 to £3.50 - add 60p Order from £3.51 to £4.99 - add 75p Order from £5 to £10 - add £1 Orders over £10 - add £2 Overseas: Add 10% to the allowances above TOTAL SUM PAYABLE made I enclose a cheque/postal order for £ payable to: The Vegan Society Ltd. Name Address Postcode Eire & Overseas: Payment must be by sterling cheque drawn on an English bank'or an international money order. 29 The Vegan, Spring 1988

Printed red and black on white self-cling plastic. 11" x 2V2" 50p

Notelets

Printed on high-quality, 100% recycled paper. Colour scheme: chocolate brown on cream. Pack of twelve, with four different seasonal designs £1.25 Bookmarks

Printed on high-quality, 100% recycled card. Colour scheme: chocolate brown on cream. Set of four different designs, with recipes on reverse. 45p

Ballpen

Red and black casing, with slogan 'Ban Blood Foods' printed in white on clip. Refillable 35p

FRIENDLY family-run Guest House, 300 yards level walk from beach and near all amenities. Excellent food, exclusively vegetarian/vegan. Own tea and coffeemaking facilities. Open all vear. B&B £7.50£8.50. eveni ns.

When replying to these advertisements please mention The Vegan.

EVENTS T H E NEW HEAVENS AND THE NEW EARTH Saturday. S March 1988 10.30 a.m. - 1.15 p.m. Talks and sharing on the theme Vegetarian/vegan lunch available The Order of the Cross 10 De Vere Gardens Kensington W8 5AE Contact: Joy Roseveare on 01-937-7012

ST. IVES, Cornwall. Exclusively vegetarian/ vegan guesthouse overlooking St. Ives Bay. Close to beach and scenic coastline. Open all year. Centr e.

comfortable room overlooking river (in small Cat Sanctuary) light self catering, cat welcomed (N/C). friendly atmosphere. £7.50 nightlv. hols. (Permanent £35 wk). "April Glades". 37, The Clyce. Highbridge, Somerset TA9 3DL. Tel: 0278-786737.

"THE BERJAC" 69 West borough, Scarborough VOll ITS * Close to shops and entertainments • * Wholefood/Vegetarian/Vegan meals • * Special diets if required * * Non-vegetarians welcome * * Private car park * * Midweek bookings * * Free child-listening service *

20th - 22nd May 1988 at The Order of the Cross Snelsmore House . Nr Newbury Berks RG16 9BG Contact:

B&B£7.50 B.B.E.M. £9.75 Reductions for children sharing and OAPs out of season Guaranteed Prices, no extras! Brochure: Tel: (0723) 374937

"WOODCOTE"

HOLIDAY ACCOMMODATION For comprehensive list of establishments offering holiday accommodation see Vegan Holiday & Restaurant Guide (£2.50 +35p p&p)

The Saltings. Lelant. St Ives, Cornwall Tel (0736) 753147 Quiet country hotel overlooking beautiful tidal estuary and bird sanctuary. Britain's oldest vegan/vegetarian hotel is family owned and stands in its own grounds close to beaches and unspoilt coastal walks. Superb cuisine ana friendly personal service. For further information and brochure e c act (stamp appreciated) COTSWOLDS. Enjoyable food, vegan or any diet. Splendid situation. Magnificent views. Spacious accommodation. Friendly, relaxed atmosphere. Pets welcome. BB/EM. Tel: 045 3 882342.

HAZELMERE GUEST HOUSE. TORQUAY. Exclusively vegetarian/vegan. Karen and David Norman extend a warm welcome to vegans. We are situated close to parks, beautiful cliff walks, town, coach station. Family rooms available, pets welcome. Plenty of places to visit whatever the weather. Suitable for touring with or without transport. Prices from £87.50 p.w. inc. 4-course breakfast ure

PENZANCE. Self-catering accommodation for 3-4. Two miles from Penzance with large garden, sea and country views. Occasional vegan meals available. Tel. 0736 62242. PEMBROKESHIRE COAST, near Abereiddy Beach. St. Davids 4 miles. B&B. Optional evening meal, vegetarian, non-smolcing. Vegan always available. Booking advised. Tel. C R O E S G O C H 339. CAERNARFON. North Wales. Vegan B&B. Attractive converted Smithy. 1 mile from town on A4085. village location. Please book. Tel: 0286 76838.

COTSWOLDS. Charming oak-beamed cottage in quiet village. Ideal for walking or touring. B&B £10 EM (Vegan) £6. Pottery tuition available eg. 2-dav break £55. Cheltenham 0242 602570". MACHYNLLETH, MID WALES. Friendly guest house in peaceful surroundings on edge of Snowdonia. Tasty vegan/vegetarian home cooking. Tel: 065-473-283. LAKE DISTRICT: CONISTON. Vegans made very welcome at family run guest house. Formerly the old Vicarage, it is set in its own grounds and offers luxury accommodation with highly rated vegan and vegetarian cooking. Ideal centre for Coniston Water anu ihe Fells, Langdales and Wastwater. B&B £10 to £13.50 (en ct

Crosthwaite Mill Cottage LAKE DISTRICT - LYTH VALLEY The perfect retreat for non-smoking vegans and vegetarians, next to our unspoilt water mill. A very special place for oed and breakfast with evening meal by arrangement.

SOMERSET. Exclusively vegetarian/ vegan accommodation in 16th Century listed house. Situated bordering Devon & Dorset. Is an ideal base for touring, country walks or just relaxing. Informal atmosphere. BB & EM. Vegan proprietors. Details Merefield House. East Street. Crewkerne. Somerset TA18 7AB Tel: 0460 73112. TREMEIFION. Luxury accommodation, gourmet vegetarian and vegan cuisine in the Snowdonia National Park. A beautiful garden, unrivalled views, hill and mountain walks, safe sandy beaches for a perfect holiday or short break. Children welcome. No smok re or

BODMIN. Cottage vegetarian/vegan B&B. Country setting. Central for beaches, moors etc. private bathroom, colour TV. kettle. EM oy arrangement. No smoking in house. Tel: 0208 872316. ISLE OF WIGHT. Small private hotel, quietly situated, in an area of natural beautyComfortable accommodation with central heating. Excellent home cooking by vegetarian proprietor. Wholefoods, vegetarian or vegan. Open Easter until

CONTACT CENTRE CONTACT CENTRE is a friendship agency, quite different from all others. It enables you to choose your friend(s) from detailed advertisements or to write an advertisement yourself without disclosing your name and address. CONTACT CENTRE gives you full scope; you don't even nave to complete a form. CONTACT CENTRE operates among other things a British Vegan Service, a British Vegetarian/Vegan Service and the International Vegetarian/Vegan Penfriend Service without hidden charges and with many offers for a nominal fee. or even free. As we cannot tell all in this advertisement, please find out how you too can benefit by requesting free details from Contact Centre, BCM Cuddle. London WC1V6XX. Full translational services from or into German, French and Dutch.

Find that extra special friend through 'NATURAL FRIENDS', s.a.e. to 'NATURAL FRIENDS' (VN). 15 Benvon Gardens. Culford. IP28 6EA. Tel: 028-484-315 anytime.

VEGETARIAN MATCHMAKERS Introductions exclusively for those who don't eat animals. Details from 14a Woodlands Road. Isle worth TW7 6NX

BEXHILL-ON-SEA. Vegan/vegetarian bed and breakfast. £7 night. Radio, television, tea and coffee facilities. Completely vegetarian household. Vegan bedding etc. 10 Deerswood Lane, Bexhill TN39 4LT. Tel: 042 43 5153. LAPWINGS, Apley. Lincoln, LN3 5JO. Vegan DB&B. Old house, quiet village. Children welcome, guide dogs only. No smoking. Non-resident meals, please book. Tel: 0673858101. SHROPSHIRE Bentley House - 18C house in unspoilt countryside close Ludlow and Strettons. Exclusively vegetarian/vegan wholefood. Central heating. No smoking. B.B.EM. Tel: 05887 255.

MAIL ORDER NEW AGE CRUELTY-FREE PRODUCTS. A wide range of toiletries, cosmetics, dental care, health and household products. No animal testing or ingredients. Free catalogue from: New Age Products. P.O. box 22, East Horsley. Leatherhead. Surrey. KT24 6SX. Tel: (0836) 528498 or (04865) 5115 24 hours. PET FOOD HAPPIDOG: The only completely balanced, vegan food for dogs in the world. Palatable and Economical, made from only natural ingredients with NO additives required. Telephone Preston (0772) 614952 for your nearest stockist or mail order form. VEGAN CANDLES. Skull. Buddha. Square. Globe. 11-point Star. Star cone. SAE for details: Helen. 8 Bruntingthorpe way. Binley. Coventry.

PUBLICATIONS AHIMSA. Quarterly magazine of the Americn Vegan Society. Veganism. Natural Living, Reverence for Life. Calendar year subscription $8. Address: 501 Old Harding Highway. Malaga. NJ 08328, USA.

New Generation Spirulina. Increased Iron and Calcium levels. The finest available in freshness, purity and nutritional potency. Please send for our free information leaflet. Available by mail order: Powder 100g-£7.00. 250g£15.25. Tablets 500mg x 100-£5.C». 200-£8.00. 500-£ 19.25. Prices include postage. Life Stream. Ash House. S ted ham. Midhurst. W. Sussex. G129 OPT. Tel. (073081)3642.

PERSONAL

SERVICES OFFERED SOLAR PANELS. Free hot water from sun. We recommend efficient system: 19. St. Mary's Avenue. Barnetbv. South Humberside. Tel: 0652 680507.

SITUATIONS VACANT SECRETARY SHORTHAND/TYPIST (or audio/typist ). Tremendous work satisfaction and worthwhile career for exclusively vegan work, leading to eventual greater administrative duties for right person with pleasant personality. Write stat

The Vegan, Spring 1988

HEAVEN S GATE ANIMAL RESCUE CENTRE. West Henley. Nr. Langport. Somerset. Registered Charity No. 287194. Voluntary staff needed. Must be totally dedicated, genuine, honest and hardworking. Preferably 25 yrs or over, driving licence an advantage. No meat eaters, clean appearance essential and ability to put Animals' Welfare before peoples' at all times. Exhausting life, but joo satisfaction guaranteed for right person. Tel: 0458 250279. ANIMAL RESCUE CHARITY recently acquired land and buildings, staffed entirely voluntarily on animal rights principles. Temporary skilled and hard workers needed mme. MADEIRA. A small botanic and veganic garden is planned to open for interested visitors from August/September 1988 for an initial period of three to four months. Location near Sao Jorge. North Madeira. An Administrator/Secretary is required. Accommodation, meals and small wage offered. Anyone genuinely interested, who is vegan and English-speaking, is invited to write in cofidence to the organiser giving details of age. experience, references etc. Box No. 131.

SITUATIONS WANTED

"TO YOUR VERY GOOD HEALTH". SAE for fruitarian leaflets to: Wilfred Crone. 14. Walkford Wav. Chrislchurch. Dorset. BH23 5LR

THE CANCER HELP CENTRE. BRISTOL Send for our free introductory brochure. The full Therapy Pack costs £6.50, including details of all aspects of our programme - vegan diet, stress-control, psychologcal counselling and healing. Cancer Help Centre. Grove House. Clifton. Bristol BS8 4PG Telephone Help-line: (0272) 743216.

RATES AND CONDITIONS All prices inclusive of VAT.

ANIMALS/BABYCARE. Live-in. Any area. Driver. Good payment necessary. Experienced with cats, cows, hor ts

MISCELLANEOUS VEGFAM feeds ihe hungry - vegetable foodstuffs, leaf protein, horticulture, irrigation, afforestation etc. The Sanctuary. Nr Lvdford. Okehampton. Devon EX2f) 4AL. Tel: 0822 82203.

Personal: £3.50 for 20 words (minimum). Additional words: 17p each. Commercial: £4.75 for 20 words (minimum). Additional words: 25p each. Box No: £2.00 extra Semi-display: £5.00 per single column centimetre Series discount (4 consecutive insertions): 10%

Why not support - or perhaps just find out more about those working positively towards an end to all animal abuse and the widespread adoption of a more ecologically sound way of life? Simply fill in the form below and return to: The Vegan Society (Memberships), 33-35 George Street, Oxford OX1 2AY. Please tick as appropriate: PLEASE SEND ME A FREE VEGAN INFORMATION PACKor which I enclose a stamped addressed envelope. • I WISH TO BECOME A MEMBER of the Vegan Society Ltd and undertake to abide by its rules as set out in the Society's Memorandum and Articles of Association. I declare that I am a practising vegan. • I WISH TO BECOME AN ASSOCIATE of the Vegan Society Ltd. Although not a practising vegan, I agree with the Society's aims and would like to support its work. I enclose payment as follows (please tick as appropriate): Cheques/POs should be made payable to: The Vegan Society Ltd • Individual £7.50 • Family £10.00 • Unwaged individual £5.00 • Unwaged family £7.50 • Junior (under 18) £5.00 • Life membership £125.00

• I WISH T O SPONSOR your work, for which purpose I enclose a donation of • £5.00 • £10.00 • £25.00 • £50.00 • £ Title (please delete as appropriate) Miss/Mr/Mrs/Ms Name (please print) Address (please print) -Postcode (please print)Signature _

31 The Vegan, Spring 1988

-Date.

PAYMENT By cheque or postal order, made payable to The Vegan Society Ltd and sent to: The Advertising Manager, The Vegan, 33-35 George Street, Oxford OX1 2A Y. Eire and Overseas: payment must be by sterling cheque drawn on an English bank or by international money order. PUBLICATION DATES Late February. May. August. November COPY DATES First of month of publication CONDITIONS OF ACCEPTANCE The submission of an

advertisement is deemed to warrant that the advertisement does not contravene any Act of Parliament nor is it in any other way illegal or defamatory or an infringement of any other party's rights or an infringement of the British Code of Advertising Practice. The Vegan Society reserves the right to refuse or withdraw any advertisement without explanation. Although every care is taken, the Vegan Society cannot accept liability for any loss or inconvenience incurred as a result of errors in the wording, or the late or non-appearance of an advertisement.

CALLING AUTHORS & ARTISTS The Editor invites authors, artists and cartoonists to submit material for possible publication in The Vegan Negotiable fees payable for work of suitable quality. For further details please write to: The Editor, The Vegan, 33-35 George Street, Oxford OX12AY.

MSS or other original work submitted to be accompanied by an SAE.

Welcomes Vegans For 25 years the STRICTLY VEGETARIAN guest house in the Lake District has enjoyed delicious international vegetarian cuisine. Orchard House, known for its comfort and serene atmosphere, enjoys a quiet inviting garden, is close to mountains, streams and lakes, for those who seek the peace and beauty of the Lake District. OPEN ALL YEAR< Dining Room open to no Stamp appreciated for brochure to: Borrowdale Road. Keswick, Cumbria CDA12 5DE Telephone: (07687) 72830

VICCO Vajradanti Unique Ayurvedic Toothpaste A completely n a t u r a l product c o n t a i n i n g 18 v a l u a b l e h e r b s . VICCO V a j r a d a n t i is m a d e in a c c o r d a n c e with the ancient Indiai s c i e n c e of A y u r v e d a Highly C o n c e n t r a t e d — Long l a s t i n g P l e a s a n t F r e s h T a s t e — Fr.esh B r e a t h Contains No S u g a r — Flouride F r e e N O W AVAILABLE F R O M W H O L E F O O D S H O P S OR PRICE £ 1 . 2 5 FROM: M a n d a l a I m p o r t s . 7 Z e t l a n d R o a d . Redland. BRISTOL B S 6 7AQG

Contains no animal ingredients

Not tested on animals

Don't Go Without It! — the brand-new, biggest-and best-ever edition of the standard guide to vegan holiday accommodation and eating places in the UK. Hundreds of detailed entries covering cafes, restaurants, and a wide range of accommodation (incl. farms, hostels, guest-houses and hotels) in many of Britain's best-loved beauty spots — from the Isle of Skye to the Isle of Wight. Includes a much-enlarged section on activity and special-interest holidays, a new section on foreign holidays, and tips for vegan travellers home and abroad. Orders to: The Vegan Society (Merchandise), 33-35 George Street, Oxford 0X1 2AY

Just

Published!

Cheques/POs payable to: The Vegan Society Ltd

THE CARING COOK Cruelty-Free Cooking for Beginners by Janet Hunt Ever wondered how best to take, or encourage others to take, the first steps along the road of cruelty-free cooking? Well wonder no more—top cookery writer Janet Hunt has solved your problem. The Caring Cook is a double breakthrough on the one hand, making an ideal first vegan cookbook for beginners and on the other, being just the thing for older hands wishing to introduce friends and relatives to the art of compassionate eating. Its comprehensive and varied range of everyday and special-occasion recipes, wealth of practical advice and helpful hints, and sturdy, wipe-clean cover make an unbeatable combination.

All you could want — for less than you'd expect. Orders to (BLOCK CAPITALS THROUGHOUT PLEASE): The Vegan Society (Merchandise), 33-35 George Street, Oxford OX1 2AY Cheques /POs to be made payable to: The Vegan Society Ltd.