The Vegan Spring 1989

New Series. Vol.5, No. 1

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Infozmation Managing Editor: Colin Howlett Editor: Barry Kew C o m m o d i t y News Editor: Lis Howlett Design and production by Identity Printed by Geerings of Ashford Ltd Text printed on 100% recycled paper, supplied by Paperback Ltd, London The Vegan is published quarterly by The Vegan Society Ltd Publication Date: March, June, September, December Copy Date: 1st of preceding month ISSN 0307-4811 © The Vegan Society Ltd

The Vegan Society T h e 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 Donald Watson Council: Vincent FitzGerald Colin Howlett Lis Howlett Chris Langley (Chair) Arthur Ling Hon. T r e a s u r e r : Vincent FitzGerald Secretary: Barry Kew Publications Director: Colin Howlett Office M a n a g e r : Susan Kew A d m i n i s t r a t i v e Assistant: Jim Crawford

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, (non-human) animal milks, honey, and their derivatives.

T h e 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 recognised and come to reject the ethical compromises implicit in lacto-(i.e. dairy-dependent) 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 on veganism a free Vegan Information Pack is available from the Society's Oxford office in exchange for an SAE. If you are already a vegan or vegan sympathizer please support the Society and help increase its influence by joining. Increased membership means more resources to edu-

cate 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 and Promotional Goods. This Section also lists a number of 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, SurTey KT22 8NQ. 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) Bronyr Ysgol, Montpelier, Llandrindod, Powys, Wales. Bi-lingual quarterly. Annual subscription: £1.25.

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. Contact:

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 write in to the Oxford office — marking your envelope 'Vegan Families Contact List', enclosing an SAE, and 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.

Co-ordinators:

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.

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Contents

What's o that Knot? ne of the paradoxes is that though as a vegan you might have tuned in to some deeper central spirit (and this mode of thought is anathema to many) you can find yourself simultaneously out on the edge, alienated by proximity. Animals on tethers can put us at the end of ours.

Visceral responses to shambolic images must allow room also for sanitysaving connections with whatever gets us through times when it feels like debate is wasted b r e a t h . T h a t time-honoured way of exploring an issue can seem like (and maybe is) a delaying tactic; as soon as the speeches s t a r t you know it's not the words but the distance you have to judge.

Sometimes you know we'll have to provide the bolt of enlightenment in ways other t h a n just p u r e reason. If your method isn't allowed maybe it has to be done on the quiet, u n d e r cover of the same night that sees turkeys dragged from sheds.

P e r h a p s we all know or knew those whose tethers snapped, temporarily or for good. Those for whom almost everything they saw or heard was a reminder of the blight. T h e livestock truck in the traffic j a m , the battery units fouling the green and pleasant(?), the r a n d o m cruelty stories and those whose hang-up on image means animals hung up on hooks. A view of the world in which even the soap on the sink looks seedy.

3 The Vegan. Spring 1989

Sod that. Turn it a r o u n d .

All these people dying of egg and cheese have really got British Food & F a r m i n g off to a cracking s t a r t . An own goal in the opening minutes.

(And who's to say the culled a r e n ' t p e r h a p s better off?).

The signs are that for more people the penny is dropping. Blow me, ill-health a n d animal abuse are connected.

And though it's frightenening how, for example, some agribusiness can export dairy cows or broilers to a third-world country and m a k e a 1,000-year-old tradition crumble, somehow the traditions of institutionalized animal abuse can seem j u s t as fragile.

There are others who have tuned in and dropped out (heaven knows if they've turned on) to their own attempted vegan idyll. Just over 20 years ago an effort at a better world lost mom e n t u m in a welter of Afghan coats, shady dealers spotting fast bucks from slow dopes, and h a m b u r g e r vans at festivals of 'peace and love'. It's different in many ways now. So many kids in school have never before grown up with the sto-

ries behind the products they eat, use a n d wear.

Never before have the icons of animal abuse been clastso repeatedly f r o m different angles (though the backlash, e n t r e n c h m e n t , lip service and closed r a n k s are there for all to see). W e ' r e making sense now, not just making a fuss. T h e cruel and callous are getting the b u m ' s rush on a regular basis a n d the task, though still uphill, seems sometimes not quite so Sisyphean.

D o n ' t get excited. W e can point to positive developments to balance against the lows but, a m o n g o t h e r things, one has to wonder when the ' m o v e m e n t ' will be ready to espouse the vegan ethic and not just get tied in too much of a knot over how m a n y centimetres the laying hen should have, for instance. Moreover, we (not just the Vegan Society) are desperate f o r big cash input from those best able t o give more than their names. We need our Alexander t o have the sword (the more powerful pen and c h e q u e b o o k ? ) a s well as a ragtime b a n d .

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• News 4 • Up and Away 8 Leah Leneman helps cut down the holiday hassle

• Spotlight ... on The Hunt Saboteurs Association • Healthwise Aluminium and Soya Milks • 'Retrospect' A look back into the vegan past

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• Veganic F a r m i n g The state of the art assessed • Shoparound

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• Sowing Seeds ... with Caring Coc,b Janet Hunt

• Tips f r o m the Top — Part II Getting race-ready with Sally Eastall • Grand Cruelty-Free Draw • S a d l e r ' s Tales A look at everyday aspects of vegan living • A Testing T i m e A new vegan airs her thoughts • Reviews • Postbag • Noticeboard • Publications & Promotional Goods • Classifieds

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Cover illustration ('Spring')

by Stephen Hills

News Appeal Response Response to the Cruelty-Free Database Appeal launched, by Vegan Society Hon. Treasurer, Vince FitzGerald, in the last issue {'Double Our Money!', p24) has been disappointing — so far. At the time of going to press just over £3,000 has been raised, with no donations to date from national animal welfare/rights organizations well placed to offer major support to this unique initiative.

Schools Booklet In response to increasing numbers of requests for project material from teachers and pupils, Animal Aid has produced an eye-catching schools information booklet entitled Why Animal Rights? The booklet concentrates on two main areas of animal abuse — animal experiments and the treatment of farm animals — and considers the role of vegetarianism in a cruelty-free lifestyle. Although its author fails to do justice to the vegan stance on animal abuse, Why Animal Rights? can nevertheless be used to good effect by vegan parents and children.

The booklet has been priced at £1.00 to the general public to allow the proceeds from sales to subsidize the cost of sending free copies to teachers. Contact: Animal Aid, 7 Castle Street, Tonbridge, Kent TN9 1BH. 0732 364546.

fi^lVil) Double Standard?

The credibility of the RSPCA's declared anti-factory farming stance has been called into

question following claims that the heavily promoted and RSPCA-endorsed Duo range of dog and cat food contains factoryfarmed meat and other factoryfarmed animal derivatives. For every tin of the product bought a donation of lp is automatically paid to the RSPCA — "No other pet food cares for animals quite like Duo", as the ad boys' blurb puts it.

"What's factory farming?" was the response of Peter Stratford, spokesperson for the Wincham-based manufacturer (Luda Pet Foods), to enquiries from a Vegan magazine investigator following a tip-off.

When pressed to confirm or deny the claims he declined to comment.

Speaking from the organization's Press Office in late February, a spokesperson for the RSPCA failed to acknowledge any double standard in the matter, pointing out that "all the meat that goes into Duo pet food comes from EEC-approved abattoirs. It's all been humanely slaughtered.

All the animals have been reared within current guidelines".

Readers will note that current guidelines permit factory farming.

Meat Filth There are around 1,000 slaughterhouses in the UK. More than 900 of them are so dirty that they can only sell their meat to the British housewife. Exports from them are forbidden by every country in the world.

"Machinery is so infrequently cleaned that the fat and grease clinging to it grows mould. Meat which falls on the floor is just flung back on hooks again. Sloppy slaughtering causes the digestive tract to rupture and shit literally spills on the meat. They wash it off, but that doesn't mean they get rid of the salmonella" — Ministry official quoted in The Guardian, 22.12.88.

entered this year's competition, said to be the most prestigious event in the culinary world.

Vegetarian Times January '89

Lucky for Some In November the Vegetarian Society, Animal Aid and the Athene Trust launched the joint CHOICE! campaign to give vegetarian schoolkids a choice at lunchtime.

CHOICE! packs for caterers include recipe book, menu planner, nutritional guidelines, and for children include posters, leaflets and campaigning information.

For her work on this and the preceding SCREAM (School Campaign for Reaction Against Meat) campaign Juliet Gellatley, VSUK Youth Education Officer, received the Cosmopolitan 'Woman of Tomorrow' award (Education Category) on 26 January.

[Ed. Regrettably — especially from the viewpoint of vegan schoolkids— the Vegan Society was excluded from participation in both the SCREAM and CHOICE! campaigns, apparently on the grounds of its ethical 'extremism' .]

FEAST On 30 January, School's Minister John Butcher MP launched the FEAST (Fun Eating At School) campaign stressing the importance of 'nutritious' school meals.

Materials and wheezes include posters, quizzes and family trip prizes. The marketing campaign's major sponsor is the Milk Marketing Board.

: h i

LY N X ROAR OF 1)1 S APPROVAL

Better and Better Vegan chef Brother Ron Pickarski was awarded two silver medals for his entries in the International Culinary Olympics, staged in West Germany in October, adding to the single bronze medals he won in the 1980 and 1984 events. More than 3,000 chefs

LYNX Shop Opens On 9 December leading antifur organization LYNX offi-

cially opened its first shop (stocking Vegan Society publications The Cruelty-Free Shopper and The Caring Cook) at 79 Long Acre, Covent Garden, London WC2 with the help of a celebrity-studded, camera-wielding crowd. Not to be outdone, the premises were picketed by fur trade representatives — though they looked so seedy it could have been a LYNX rentamob wheeze.

Every year approx. 80 million skins of fur-bearing animals come onto the market in the Western world. About half of these consist of mink and various kinds of fox from fur farms. The rest are trapped.

UK fur sales are falling: in 1984 total sales were £106m.

In 1985 they fell to £61 m, in £1986 to £59m and in 1987 to £52m. (Guardian 28.1.89).

A new 18-minute video.

The Roar of Disapproval, revealing the life and death of fur-bearing animals, was launched at the same time and is available at £12, incl. p&p, or on free loan for one month from: LYNX, PO Box 509, Dunmow, Essex CM6 1UH.

OsterSoy Update According to the most recent estimate from the manufacturer, the promised vegan version of Farley's Ostersoy infant formula (See 'Watch Out' item in News section of last issue) is still some months away from being available. Negotiations are continuing with the company regarding how the vegan status of the reformulated product is to be made clear to would-be purchasers.

Ark Launch Ark, "designed to be the world's first popular environmental movement operating on an international scale" and supported financially by Body Shop International, was launched on 19 December with a video by Kevin Godley featuring Dawn French as the Earth. The fledgeling organization's plans are said to include the launch of a new range of (possibly vegan) household products and a chain of (vegetarian) fast-food outlets.

Further details from: ARK. 498-500 Harrow Road, London W9 3QA. 01-968 6780.

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Tree Loss New data has shown that during August-October 1987 nearly 80,000 square miles of Brazilian forest were deliberately devastated by fire, representing 4% of the entire Amazonian region. According to the New York Times, cattle ranchers are responsible for 80% of the destruction of the carbon dioxide-absorbing forest cover. Last year 518 million tonnes of carbonic gases were produced by Amazon fires — a fifth of the world total, along with large quantities of ozonedepleting oxides. Brazil's President Sarney has said that new measures to protect the Amazonian rainforests will be introduced.

According to Jules Pretty of the International Institute for Environment & Development, India is losing ten million trees every 24 hours.

Environment Digest Nos.17/ 18. October/November '88

CAPitation The UK is forecast to spend £1,467 million under the Common Agricultural Policy in 1989-90, covering spending on Community market support and structural schemes for agriculture and fisheries. Over 70% of of the EC budget will be spent on CAP. The EC gives a subsidy of 13.5p/pint to help schools buy milk and promotion of this by the Milk Marketing Board, which spends £23 million a year on sales and marketing, has seen milk consumption in schools rise from 14.9 pints per child in 1983/4 to 19.9 pints in '86H. Meat Trades Journal 16.12.88/ 26.1.89. Farmers Weekly 23.12.88

Ethical Consumer A new magazine scheduled for launch on 1 March will help consumers to become a force for positive change.

Functioning as an alternative WHICH? guide, The Ethical Consumer will compare company records on issues such as South Africa, the environment, armaments, trade unions, and animal experiments, enabling individuals to avoid companies whose practices conflict with their own values.

Magazine co-editor Rob Harrison states, "Vegans have always been at the forefront of 5 The Vegan. Spring 1989

these developments with their refusal to support barbaric farming practices. The Ethical Consumer will develop this trend and offer individuals the opportunity to use their 'economic vote' to its full potential" The Ethical Consumer is available by subscription only and costs £9 per year from ECRA Publishing Ltd., 100 Gretney Walk, Manchester M15 5ND. Further information from Rob Harrison on 061 226 6683. Look out for a special feature on this new publication in our next issue.

Falling Numbers • EEC dairy cow numbers have dropped by 3 million (13%) since 1983. The UK has lost nearly 6% of its herd since quotas were introduced. UK butter consumption is one of the lowest in the EEC at under 4.5kg in 1988.

Farmers Weekly 18.11.88 •Taking 100 units as the consumption norm in 1980, the figure for eggs was 126 in 1961 and 78 in 1987. By that year milk and cream were down to 89; beef and veal to 83: mutton and lamb to 59; pork to 77; butter to 53.

Sunday Times 22.1.89 • More than 40 Meat and Livestock Commission staff were given unwanted Christmas presents — redundancy notices. In all 75 positions will be cut as part of an effort to improve the MLC cost-effectiveness.

Meat Trades Journal 22.12.88

Showing the Way A vegan diet combined with moderate exercise and relaxation techniques like yoga and meditation can reduce cholesterol and begin clearing clogged arteries without the use of heart-disease drugs, a study by Californian researchers has found.

Dr. Dean Ordish of UC San Francisco placed one group of patients under traditional care and the other on a vegan diet containing no nuts, seeds, avocados, coconut or palm oil (cholesterol intake averaging 4 milligrams a day, compared to the average American's 4-500). While the blood cholesterol levels of the 'vegans' dropped by 40% in the first year, the 'traditionals' showed no significant drop.

Los Angeles Times 15.11.88

Electronic Snaps Gelatine-free photography will soon be with us, according to reports in the British scientific and video press. Stand by for the still video revolution, says the March issue of What Video — Britain's best-selling video monthly. The first generation of electronic still cameras, recording up to 50 erasable images on a 2" magnetic disk, is due to appear in the UK this autumn, with units by Canon, Sony, Konica, Olympus, Fuji, Minolta, Matsushita/Panasonic and Pentax in the pipeline. The new class of pocket-sized, high-tech cameras will allow users to immediately play back snapshots on a domestic TV and then get hard copy prints.

As future models enhance quality and add features the new-technology cameras are expected to replace conventional cameras and banish gelatine-based film to the dustbin of history.

Watch these pages for further announcements.

Levi Enlightened In response to a campaign initiated by the International Society for Animal Rights, the Levi Strauss Company has announced that they "have placed a moratorium on all animal testing" as alternative non-animal test procedures are pursued. Wrangler has since defended its sponsorship of rodeos.

ISAR Report, December '88 (See also The Vegan, Winter •88).

Leukaemia Risk A French study, reported in the British Medical Journal, has concluded that children of fathers who work in the meat trade are at greater risk of developing childhood cancers than others — suggesting that bovine leukaemia virus could be to blame.

New Scientist 7.1.89

Implant Nonsense "... any beef animal still in possession of a pair of testicles is awash with the sort of hormones that just might cause hairs to grow on some ladies' upper lips, whereas castrated, implanted beef animals are not" — pro-hormone lead edi-

torial comment on USA annoyance over EC refusal (as from 1 January) to accept imports of hormone-implanted beef.

Farmers Weekly 6.1.89

Classic Revised Jon Wynne-Tyson's Food For A Future — first published in 1975 by Davis-Poynter, revised in '76 (Sphere) and later re-issued by Centaur — is now available in a new Thorsons edition (with a changed sub-title: How world hunger could be ended by the 21st century).

Available from the Vegan Society Merchandise Dept. for £4.99, plus 75p p&p.

The Stink of Success Four hundred African cichlid fish were killed to make a suit comic John Cleese wore for only ten minutes while posing for the November '88 issue of Playboy.

Animals Agenda January '89

Green Tesco Tesco have launched a marketing campaign to attract consumers concerned about the environment. The chain of 375 stores will place a logo on products with biodegradable containers and on detergents and cleaners free of phosphates.

Meat Trades Journal 12.1.89

Baby Milks Cow's-milk-based 'formula' baby milks lack at least one important ingredient: lactoferrin, a natural antibiotic which defeats bacteria by preventing them getting the iron essential for germs to multiply rapidly.

Its structure has only now been worked out by chemists at Massey University in New Zealand.

However, according to John Emsley, Reader in chemistry at King's College, London, identifying the DNA sequence which codes for human lactoferrin, and then transferring the code to another species, makes it possible to produce the lactoferrin to add to baby milks.

One day it will be possible to engineer cows genetically to produce milk identical to human milk. (So, another set of ridiculous experiments for the long-suffering cow to endure.)

Meanwhile, expectations are

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that baby formulas will soon be on the market with added human lactoferrin provided by biotechnology. Neither would be the final answer: "There is no real substitute for your own mother's milk and there never can be", says Sylvia Rumball, one of the researchers spearheading the study, who breastfed her own four children.

The Independent 28.11.88. See also Reviews and Healthwise.

BSE The neurological disease, bovine spongiform encephalopathy (see 'News', The Vegan, Autumn '88) first appeared in April 1985. By December 1988 there were 2,054 confirmed cases. The disease is a form of scrapie — a disease of sheep and goats [which, it is feared, may be linked to premature senility in humans] — and the damage it does to the brain and other parts of the nervous system makes the animals' behaviour unpredictable and aggressive.

They grow weak in the limbs and may have seizures.

Fanners are obliged by law to slaughter afflicted cows.

A detailed study by John Wilesmith and colleagues at the Central Veterinary Laboratory in Weybridge and the Veterinary Investigation Centre in Exeter concluded that the cows were exposed to the infectious agent in feed that contained material from infected sheep. Almost without exception, BSE affected dairy cows, which are fed processed animal material to boost milk yield.

The sudden recent reappearance of BSE may be linked to a sudden increase in the number of sheep in Britain in the early 80s. At the same time, more sheeps' heads — and possibly more condemned carcasses — ended up at rendering plants for processing into protein concentrates. If farmers continuously exposed cows to contaminated feed until the ban in July last year then the number of cases will continue until 1992 because of the disease's long incubation period.

The government has extended its ban on the use of animal protein in cattle feed until the end of this year.

New Scientist 7.1.89

BRITISH FOOD & FARMING 1 9 8 9 This celebrat6ry jamboree marks the centenary of the Ministry of Agriculture, Fisheries and Food and the 150th anniversary of the Royal Agricultural Society of England, and aims to strengthen agriculture's links with the public and business, to promote a greater understanding of its' contribution to the national economy and way of life.

British Food & Fanning 1989's programme includes high street promotions of British food; TV and editorial coverage; publishing projects; a set of commemorative stamps; a major travelling exhibition, country fairs throughout the land; Harvest Thanksgiving services in St. Pauls and other cathedrals and churches; increased opportunities for people to visit farms and food-processing factories; and special exhibitions at the Natural History, Science and Victoria & Albert Museums.

Everybody in the industry is meant be involved, from trade groups and farming organizations to food manufacturers, retailers and the catering trade — all with local co-ordinators, so watch out for notice of the PR nonsense planned in your area.

The Year's "showcase of excellence" will be the ASDA Festival of Food & Farming on a 130-acre site in Hyde Park during 4—7 May which is expected to attract a million visitors.

May 4th is a trade, VIP (Queen & Prince Philip) and preview day; the 5th. is an open day for London schoolchildren — "to strengthen their understanding of agriculture and the countryside: a chance to learn about all (?) aspects of food and farming from research and production through to consumption", and the event is open to the public on 6th. and 7th., with entrance free at all times. Apart from its major sponsor, Associated Dairies, the event has three patrons: the National Dairy Council, accountants Grant Thornton and The Royal Bank of Scotland.

Dewhurst butchers have sponsored the BF&FY Teachers Pack, so we can be sure that "over a million children are going to get the unbiased facts about British food and farming" (Dewhurst Chairman, Colin Cullimore). But, as the Farmers Weekly pointed out in April '88, "there will have to be some careful thought about next year's 'Celebration of Food & Farming', not least the ambition to get every school child on to a farm at least once during the year. That could be counterproductive, in as much as the sight of live spring lambs could be enough to turn children against the sight of dead cooked ones."

Though there's no chance of matching the industry penny for penny we can at least try to ensure that the public is not entirely brainwashed and to this end the Athene Trust Coalition — comprising Animal Aid, Animaline, Compassion in World Farming, the Vegan Society and the Vegetarian Society — will be taking a stand at Hyde Park.

In a more informal way all that we do during the year can be seen as part of a Better Food & Farming campaign and obvious events for accommodation under this title are the Great British MeatOut during 17/18 March and the Plamil HalfMarathon during 8/9 April. (More details of both in Noticeboard).

Our efforts to establish a Spring '89 series of televised Oxford Debates on 'Animal Rights & Wrongs: Livestock Farming' were thwarted by government and agriculture industry representatives declining our invitation to lake part. The infamous Dr. Barry Cross of 'Frankenstein Farm' — the Institute of Animal Physiology and Genetics Research at Babraham, Cambridge — replied, "1 am afraid I cannot see my way to accepting this invitation... because I do not believe such adversorial (sic) events are the best way to spread enlightenment on the problems being considered."

As part of its campaign for the year Animal Concern Scotland has launched a competition offering a first prize of £100, (guaranteeing anonymity if requested), for the most striking picture of livestock held in cruel conditions. A similar competition for photographers south of the border will be announced shortly by the English coalition.

Killer Food Listeriosis is a flu-like infection, with muscle pains, fever and sweats, caused by the bacteria listeria monocytogenes.

Symptoms can take 70 days to show. The bacteria produces an enzyme, listeriolysin, which damages human cells, allowing bacteria to invade and multiply inside the cells. Pregnant women, the elderly and anyone with a compromised immune system are vulnerable to the infection, which can cause miscarriage and still birth, meningitis and septicaemia in elderly people. Between a quarter and a third of those who contract it die. The incidence of listeriosis is growing. There were less than 50 recorded cases in 1967.

Recorded cases almost doubled between '86 and '87, and by 1988 the Figure had risen to 287, with 61 deaths.

Independent 23.1.89/11.2.89 One problem with controlling it is that it's everywhere: in our guts; in the soil; in badly-made silage; in animal manure; in sewage sludge; in cow's milk. It is claimed that pasteurization kills it but it has been found in soft cheeses made with pasteurized milk.

Professor Richard Lacey of Leeds University is one of several who have found it in about a quarter of cook-chill food samples. Listeria, which can multiply in the fridge, is a hardy bug and can survive in frozen food.

Sunday Times 22.1.89.

Independent 8.2.89/13.2.89 Those at highest risk of infection have been advised not to eat soft ripened cheeses such as Brie, Camembert and bluevein types. *

There were 12,000 cases of salmonella enteriditis in 1988, of which half might have been due to eggs.

Observer 12.2.89 The Public Health Laboratory dossier.

Communicable Disease Report, reviewing bowel infections in Britain over the last eight years says, "The most notable development was the great rise in S. Enteriditis phage type 4 infections [the type most closely associated with poultry]." When a source for these enteriditis infections can be found some 80-90% are found to be associated with chickens or eggs.

Independent 23.1.89

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The latest figures show there were 12,553 isolations of salmonella enteriditis phage type 4 last year in 53 outbreaks, costing the NHS £2m in treatment.

Independent 11.2.89 Britain has a major problem with food and farm hygiene conditions, the recycling of poultry offal and feathers as chicken feed making its contribution. The enteriditis epidemic is not exceptional. Over the last eight years, infections with Campylobacter and rotavirus, two organisms which cause diarrhoea and vomiting have increased three- and five-fold respectively. Campylobacter [for which poultry are a reservoir], is the commonest single cause of food poisoning, responsible for 28,714 cases in 1988.

Independent 23.1.89 Following the Listeria and Salmonella outbreaks calls have come from Professor Lacey, Sir Richard Body MP (who sees these outbreaks as possibly the first signs of an intensive farming system breaking down) and others for a new Department of Food & Health, or at least a Food Safety Executive to look after consumers', rather than the producers', interests.

Here Next?

Faithful, loyal companions. Most are still being fed meat, which is often declared unsuitable for human consumption. If there wasn't this huge outlet for substandard meat in the pet food industry, meat prices would soar. What better incentive for people to consider the alternatives.

Dogs are not carnivores but cannot choose for themselves. Veterinary surgeons are daily treating dogs suffering meat related dietary problems. In fact, over 500 vets, situated throughout the UK, use and recommend

HAPPIDOG

Deer TB In December '88 a farm worker from West Sussex became the first person in Britain to catch tuberculosis from farmed red deer. There are 15,000 breeding females in the British herd and as many as half are believed to be diseased.

Independent 9.12.88

The only completely balanced, 100% Vegan diet for dogs in the world.

Highly nutritious, extremely palatable and very economical.

There is NO better diet for dogs.

If yours is not one of the 50,000 dogs enjoying Happidog every day, contact for your nearest stockist or mail order form: HAPPIDOG PET FOODS, Bridgend, Brownhill Lane, Longton, Preston, Lanes. PR4 4SJ Tel:(0772) 614952

Vegepoll The Realeat/Gallup Poll 1988 — the 5th such poll to date — has estimated the UK vegetarian population at 13 million — the same as in 1987. Further details from: The Realeat Company (now part of the British Arkady Group), 2 Trevelyan Gardens, London NW10 3JY. Tel 01-459 7354.

BOATING HOLIDAYS WITH "SQUIRREL" No age limits.

No experience necessary.

All catering vegan/vegetarian.

My 12th season, 1989 will again be on the beautiful West Coast of Scotland which is renowned for its sunsets, wildlife and scenery.

It's an ideal holiday for those who want to relax and get away from crowds, cars, cities, housework — and the clock!

I have couples and families but most are single, between 25 and 50, with slightly more women than men. The actual age range is 4-84.

For the nervous we can potter about the sheltered lochs and inshore islands; but the more adventurous may prefer to see the puffin colonies and other seabirds. You can sail, walk, paint, row, birdwatch, botanise... or just sit. It's up to you. On most nights, we will anchor with only the sounds of birds, seals and the lapping of water.

NEW: introductory courses to basic ecology and identification of birds and plants. These weeks will involve very little sailing.

Cost £150—£190 per week per person for full board — with no hidden extras and nowhere to spend any money!

For full details, please 'phone or send sae;

7 The Vegan. Spring 1989

r r

In America, the Animal Rights Reporter — a publication that recently made a sensational debut — is not the pro-animal organ its name suggests. It is written for people opposed to the animal rights movement — vivisectors, furriers and others looking for information to use against it.

Animals Agenda January '89

^

4

On the beautiful Greek island of Skyros TWO UNIQUE HOLIDAY VENTURES

A Holistic Health & Fitness Centre: Windsurfing, Yoga, Dance, Theatre, Painting & Dreamwork.

Personal Development Courses on the theme "Life Choices, Changes & Challenges"

1 FAWLEY KOAL). LONDON N\V6 1SL ENGLAND 3 01-431 0867/01-435 1211

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Up and Away L e a h L e n e m a n o f f e r s ideas on t a k i n g the hassle o u t _ o f vegan holidaymaking Must Juliet Breese

olidays, whether abroad or at home, provide a welcome break, but some vegans worry about how they will cope. Self-catering and camping are options but mean missing out on the luxury of eating food prepared by others.

Anxiety is unwelcome on holiday, and there are three good antidotes: • Be as genned up as possible on the place you plan to visit (whether it be the location of guest-houses and restaurants in a region of the UK or the names of some vegan foods/dishes readily available in a particular country).

• Always take along emergency supplies — non-perishable items like nuts and dried fruit or Vessen snack packs, so if the worst comes to the worst there is never any fear of actually going hungry.

• Maintain a positive attitude about new experiences. Andrew Sanger contacted me while he was writing The Vegetarian Traveller, and expressed amazement at the way I always seemed to find satisfactory vegan food wherever I went, while he had the greatest difficulty in finding anything vegetarian in many of the countries he visited. I still can't believe any lacto-vegetarian could have such a problem, when I have always managed as a vegan; I ' m sure attitude must have something to d o with it.

H

Don't take 'Yes'for an Answer!

There are, of course, different types of holidays, and the way to go about ensuring one gets vegan food varies accordingly. Most Britons travel abroad on package tours, based for a week or a fortmost tour operators won't guarantee that a dietary request will be met, but even if they did it would be unwise to believe them night in a hotel, so the recent increase in specialist operators offering vegetarian (and, to a lesser extent, vegan) package holidays is therefore very welcome.

However, the choice is still very limited, and vegans may therefore wonder how they would fare with an ordinary tour operator. I don't go on such summer holidays myself, preferring to roam rather than stay put, but I do go on package hotel ski holidays each winter so can write from that experience.

My first piece of advice is not to rely on the tour operator (most tour operators won't in any case guarantee that a dietary request will be met, but even if they did it would be unwise to believe them). The best thing is to write direct to hotels that appeal. You don't need an address; the name of the hotel, resort and

country as listed in the tour operator's brochure should be sufficient. Explain that you are keen to book a Thomson-, Intasun-, Horizon-or-whatever holiday staying at this particular hotel but are worried about whether the chef could cope with your dietary needs. State that you are a very strict vegetarian (the word 'vegan' is still largely unknown in most non-English-speaking countries) and list all the foods you don't eat (don't just put 'dairy products'), followed by a list of the foods you do eat, along with some simple suggestions like spaghetti with a plain tomato sauce. (Naturally it helps if you can write in the language of that country, but hotels appearing in British brochures are used to communicating in English, and in fact the fluency of the reply may be a good indication of how easy or difficult it will be to make yourself understood when you get there.)

Some hotels may not reply, others may say no, still others may appear clueless but willing, one or two may request recipes. From the responses it should be possible to pick a promising hotel and book it as part of a package through your travel agent in the usual way; naturally you should also put the request for vegan meals on the flight* and at the hotel through at this stage so the tour operator and rep know about it. I myself follow this up with another letter to the hotel, thanking them for their helpfulness and advising them that I have booked a package holiday on such-and-such a date.

Shortly before departure I usually drop them a final note reminding them that the guest with the unusual diet will soon be arriving. The standard of meals I have had since adopting this approach has varied enormously, but I haven't yet gone hungry!

Going it Alone Travelling independently requires a different approach. For a vegan traveller, European countries could be placed in roughly three categories. Category 1 is countries where the usual diet is mainly meat and dairy-oriented, but where a strong vegan or macrobiotic movement exists.

For instance, if you get in touch with a vegan contact in a Scandinavian country before you go you should be able to meet kindred spirits and eat well, but if you fail to do that you may experience difficulty in finding any vegan food at all.

Veganism is not well known in France or French Switzerland, but macrobiotics exert a powerful influence, so in vegetarian restaurants you should have no difficulty in finding dairy-free dishes. Holland is the best Category 1 country I know of because with both vegans and macrobi-

8 The Vegan. Spring 1989 J

otics around there's a terrific choice of places offering acceptable vegan food. I had expected Flemish Belgium to be much the same but found the dairy influence there so great that cow's milk was used even in macrobiotic restaurants.

Category 2 is countries where there is a heavy meat/dairy orientation and nothing to counteract it. Eastern European Austrian helpfulness and Swiss efficiency mean that hotels will cope if you can make your needs known in advance, but travelling around these countries is not easy for a vegan. countries fall into this category, but so do Austria and German Switzerland, where there is a long tradition of lacto-vegetarianism. During a skiing holiday in German Switzerland last year I discovered a tofu dish on the menu of a hotel restaurant. When I rushed in and enquired about it I was told with a look of astonishment that of course it contained butter. Austrian helpfulness and Swiss efficiency mean that hotels will cope if you can make your needs known in advance, but travelling around these countries is not easy for a vegan.

In the days when I last travelled around Germany, many years ago, I would have put it into Category 2, but the publishers of the German-language edition of my International Tofu Cookery Book assured me that not only soya milks but even soya yoghurts are now available there. The book won a Silver Medal at the 1988 Frankfurt Book Fair, which may be an indication that the country is in the process of moving into Category 1.

Countries like Turkey and Egypt offer superb vegan food, which is ironic in view of the really medieval way in which so much of the Islamic world treats animals Unfortunately, on the whole I find that dairy ingredients are creeping into many Continental dishes that used to be free of them — a result no doubt of those infamous EEC 'mountains' and 'lakes'.

Muesli with my own soya milk used to be an option at breakfast buffets in Austria and Switzerland, but nowadays when I look at the ingredients of packets in village supermarkets they nearly all contain milk powder. Similarly, certain biscuits and plain chocolate were always free of dairy ingredients, but now one has to check.

But to go on to Category 3. These are countries where the concept of veganism is virtually unknown but where, because of their proximity to the Mediterranean,

9 The Vegan. Spring 1989 J

olive oil is the usual cooking medium and dairy-free dishes are not difficult to come by. Southern France falls into this category, as do Italy, Spain and Greece.

Countries like Turkey and Egypt offer superb vegan food, which is ironic in view of the really medieval way in which so much of the Islamic world treats animals — and women, for that matter.

Israel is unique in that part of the world, as there are lots of Middle-Eastern dairyfree dishes readily available and also a strong ethical vegetarian (and, increasingly, vegan) movement.

Of course, Asia (but not India, where dairy products are virtually unavoidable), Australia, New Zealand, Canada and America all have a lot to offer vegan travellers as well. But then so does the UK, where it is now a rarity indeed to find a vegetarian or wholefood restaurant or guest-house that does not cater for vegans. An increasing number of disenchanted city dwellers are opting out of the rat race and opening guest-houses in some of the most beautiful and remote

T H E

parts of the British Isles — last summer I had no trouble getting vegan meals (even soya milk) as far north as Sutherland and as far west as the Outer Hebrides.

And the more of us who ask for vegan food on our travels the easier it gets. *Ed. Shortly before going to press we were advised by British Airways that the company has developed a range of approximately 20 fully vegan meals, officially described as either 'vegan vegetarian' or 'vegan-style'. These include breakfasts, main meals and hors-d'hoeuvres. Further details from:

We are also advised that when travelling on Air India vegan meal reservations should begin with the letters SPML — Special Meal — and not VEG — vegetarian. Foreign holidayminded readers are also asked to note Leah's review of the Vegetarian Society's 1989-1990 International Vegetarian Travel Guide on page 27.

V E G A N

HOLIDAY RESTAURANT G U I D E

Don't Go Without It! 136 fact-filled p a g e s , with just under 600 detailed a n d corefuHy classified entries covering a wide r a n g e of establishments (incl cafes, take-aways. restaurants, guest-houses, hostels a n d hotels) in many of Britain 's best-loved beauty spots — from the Scottish Highlands to the Channel Islands.

Spotlight on...

The Hunt Saboteurs Association The third in an occasional series on the history and activities of kindred organizations t became apparent to some abolitionists in the early 1960s that if they were to act effectively against bloodsports they had to look beyond the frustrating confines of the party political arena. Lobbying had yielded few results in spite of the majority of the British public being opposed to hunting with hounds.

Thanks to such gut feelings the HSA was formed in 1963. This year is thus its 25th. anniversary.

The H S A is opposed to all bloodsports and has developed tactics to sabotage hare coursing, angling and shooting.

The Association also engages in campaigns against the illegal practices of badger-baiting, cock- and dog-fighting and poaching, and when possible has sabotaged legal attempts at seal culling

I

Must. Juliet Breese 10

and so-called pest control. The HSA is also officially opposed to seemingly harmless pursuits such as horse and greyhound racing, which inflict suffering on animals. All actions are guided primarily by the desire to assist the hunted without endangering the hunter or any other animal in the process; HSA members are bound by the Constitution to remain non-violent at all times.

Beginnings The HSA emerged in South Devon in the Summer of 1963. Its founder, 20year-old journalist John Prestidge, felt that opposition to bloodsports required more direct action than that advocated by the League Against Cruel Sports (LACS) which, ironically, had initiated

the first organized hunt sabotage in the 1950s. Starting from a dozen activists in Brixham — the first 'hit* took place in Torquay on Boxing Day 1963 against the South Devon Foxhounds', which broke In Spring '64 the first and only Brixham group HQ News Bulletin went out announcing HSA's objective as "the entire abolition of all bloodsports" up early and returned home empty-handed — HSA membership soon grew to several hundred with groups formed throughout southern England. In Spring '64 the first and only Brixham group HQ News Bulletin went out announcing HSA's objective as "the entire abolition of all bloodsports".

A seven-person Committee, including reformed Master of Foxhounds, Capt.

Robert Churchward, was established and for a short time an office was set up in Fore Street, Brixham.

Unfortunately, the group dissolved after a violent sab on the Culmstock Otterhounds the following year in which several sabs were hospitalized and the entire group bound over for 12 months — despite their attackers being fined for various assault charges. Forced into inactivity — bind-overs were taken seriously in those days! — its funds were shared out amongst the more active groups, but without central co-ordination these became increasingly isolated and a disillusioned Prestidge ceased to participate in mid-1965. The HSA may well have fizzled out had not his father and then Ian Pedlar held on until Dave Wetton took up the leading role, at first unofficially, in early 1966, producing newsletters and advertising in Private Eye. New people responded, new groups formed but lack of money prevented a speedy evolution of an HSA structure, held back also by the desire of activists to concentrate on their own groups' activities rather than spend time catering to the needs of the organization itself.

Throughout the late 60s and early 70s however, hunt sabotage was maintained week in, week out — by 1970 there were The Vegan. Spring 1989

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150-200 'hits' per season. A bi-annual newsletter began in the following year and the first HSA General Meeting took place in the July, electing officers and approving a Constitution.

Media Boost Membership doubled to 800 when The Guardian published Jill Tweedie's long, sympathetic article in 1972; the HSA now had 17 active groups — almost all in the south, the largest based on Universities. The next year saw the start of HOWL (Hounds Off Our Wildlife) under the editorship of Dave McCalden (later expelled by the 1978 AGM for membership of the National Front) and the successful sabotage of the annual seal hunt in The Wash. In 1974 the 'cull' was cancelled and has not been repeated since.

On 22 November 1975 the HSA featured on one of the early BBC 'Open Door' programmes, which brought in almost 1,000 letters.

Membership exploded to over 2,000 with new groups starting up and down the country, and by May 1976 the HSA had, for the first time, a healthy bank balance of £3,632 with a 1977 membership of almost 3,000.

legacy — some £12,000 — and a small house, which was sold and all the money distributed to local groups within a few months. A great opportunity to invest some of the unexpected windfall into the HSA's future was lost and soon afterOn 22 November 1975 the HSA featured on one of the early BBC 'Open Door' programmes...

Membership exploded to over

2,000 wards it found itself in dire financial straits. The following year the HSA faced one of its worst-ever crises.

The 1983 AGM decided to employ direct action against angling, prompting a bitter dispute with the League Against Cruel Sports (though relations have warmed slightly since), and the following year the HSA embarked on a successful campaign, against Thorpe Park leisure

Mixed Fortunes In October 1979 the HSA turned out in force to oppose the Government-ordered seal cull.

For two weeks, despite atrocious weather conditions, lack of money, suitable equipment and repeated arrests the sab was maintained. Partial failure of the campaign was largely due to the withdrawal of the Greenpeace ship Rainbow Warrior after the Government, bowing to the opinions of an outraged British public, reduced the quota of seals to be killed from 5,000 to 2,000. The episode at least demonstrated to the country the difference between an animal rights organization and a conservation pressure group.

In 1980, after 15 years involvement in the running of the HSA, Dave Wetton finally retired as Chairperson — although he was to continue as Membership Secretary. By this time the HSA mailing list was around 4,000, of which well over 3,000 were paid up members at £3 per head. Income in the early 1980s stood at £10,000-£ 15,000 per year and during this period the combination of more free time available to young unemployed people and a changing youth culture which emphasized the need for active protest ensured a regular supply of activists, allowing the 'luxury' of mid-week sabbing.

In 1983 the HSA received its first 11 The Vegan. Spring 1989

complex in Chertsey, Surrey, which was selling visitors the opportunity to fish for trout in a small overcrowded fishpool for just £1. The fishing was sabotaged and the Park's entrance blockaded, at the expense of several arrests. A night-time visit by the ALF released several thousand trout and a few months later the Park closed its fishing facility. Direct action had won.

The following year, alas, press sympathy was suddenly lost; it had become the trend for the media to attack 'animal lib fanatics' — but worse by far, violence against sabs increased. Following heavy policing and violence from hare coursing supporters at the 1984 Waterloo Cup the HSA decided, reluctantly, to abandon sabotage of this event. A significant retreat: no other hare coursing events have been sabotaged since.

Nevertheless, the same year saw the start of week-long festivals of sabotage in

various parts of the country providing valuable training for new sabs. In the autumn, the Exeter group played host to ten other groups and as many as 50 people were out every day sabbing the cubhunting meets of hare and foxhunts throughout the south-west.

Similar events were organized in Cumbria and Yorkshire.

However, the years 1984-5 saw a rapid decline in effective management, not helped by a lack of sympathy among many activists and committee members for HSA bureaucracy. By mid-1986 the HSA was almost bankrupt, with huge losses incurred by its sales goods department and its membership down to less than 1,000.

Picking Up The first signs of improvement were seen with the new Committee in 1986 and during the next two years, by taking several great risks, nearly a million copies of four .new leaflets were distributed.

Membership shot up to its former 1984 figure and continued to rise.

Revenue was ploughed into sales goods, new lines introduced and loss turned into substantial profit.

From 1987-8 the HSA was once more in a position to put limited amounts of money into direct action and fund campaigns against hunting, grouse shooting and fishing with substantial, positive press coverage. Last year, 24 years after closing its first ofk fice, the HSA at last recognized ^ its need for a permanent base and ^ acted upon it.

Now, to mark its 25th. anniversary, the HSA is striving to update and improve its image and professionalize its administration. A new Constitution is proposed for an EGM in April and the post of Campaigns Officer is to be created to broaden the scope of activity. Local animal rights groups are to be invited to become more involved in anti-bloodsports campaigns and the HSA intends to take a higher profile than ever before in order to put even greater pressure on those who delight in the taking of lives for fun.

Membership of the Hunt Saboteurs Assocation costs just £5.00. Further details from: HSA, PO Box 87, Exeter EX4 3TX. vK

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Healthwise D r Gill L a n g l e y looks at...

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rticles in The Sunday Times (20th November), The Guardian (4th January) and New Scientist (21st January) caught the eye of many vegans, the topic of each of these reports being aluminium, its presence in food and its effect on health. Scientists presently believe that there may be a link between the gradual build-up of aluminium in the bones, brain and blood, and conditions ranging from a softening of the bones, senile dementia (or Alzheimer's disease), and anaemia. Higher levels of aluminium in soyabased infant formula feeds were reported in some of these articles.

Infant feeds and breast milk One of the major problems in comparing levels of aluminium in various foods is that the method of collecting and processing samples itself can add aluminium, which is present everywhere around us. Thus although The Guardian reported that human breast milk contains about 10 micrograms of aluminium per litre, other sources have recorded a range of 250 to 2,400 micrograms. This massive variation is due not to real

variation in breast milk from different women, but to contamination. Dr. Neil Ward of the University of Surrey uses the most precise analytical laser test for aluminium. He believes that breast milk naturally contains between 30 and 130 micrograms per litre — a relatively low amount because the breast is effective at screening out toxins, to protect babies.

The level of aluminium in the diet depends on several factors. Different plants absorb varying amounts from the soil (those of the tea family absorb more, for example), and there is seasonal variation; cooking acid foods such as rhubarb or other fruits, or wine, in aluminium pans can release the metal into the food; sodium aluminium phosphate (E541) is used as a raising agent in many cakes and biscuits; antacids used to treat indigestion also contain aluminium; and drinking water may have significant levels, either in areas where acid rain falls or because it is added as aluminium sulphate by some water authorities to remove cloudiness from the water.

Estimates of risk The safe levels of aluminium in

food and water are not really known. A directive from the European Commission specifies a limit in drinking water of 4,000 micrograms per litre.

There is no legal requirement for manufacturers of baby milk powders or soya milks to state the level of aluminium in their products, nor is there an established maximum for these products. Normally, we would not absorb very much of the aluminium that finds its way into our digestive systems — between 75 and 95% of the average 4 - 8 milligrams of aluminium a day most people eat goes straight through their bodies undigested.

However, patients with kidney disease are less able to excrete aluminium. In newborn infants during the first week of life (and longer for premature babies) the gut is more permeable, and the likelihood of aluminium being absorbed into the bloodstream is higher; such infants, and particularly underweight babies, have less effective kidneys and may also be deficient in zinc, which puts them at higher risk. These two groups, and possibly old people whose kidneys are not too efficient, are most at risk from aluminium poisoning.

Vegan soya milks Accurate information about aluminium in vegan soya milks is difficult to obtain at present, because of the problem of contamination during the analytical procedure, so most of the following values are approximate and await confirmation. Plamil Foods Ltd. have obtained data on ingredients from their suppliers, and estimate that Plamil soya milk in the ready-to-use form contains not more than 780 micrograms of aluminium per litre (and twice that amount in the concentrated form).

Plamil is intended for use by children and adults and not as an infant feed. On the question of packaging, although all longlife cartons have an aluminium layer in them, this is prevented from contaminating the contents by two covering layers of inert polyethylene.

Vandemoortele conducted tests for the aluminium content of their Provamel milk last December, and these showed that it contains "less than 5,000 micrograms" of aluminium per litre — not a very helpful figure

as we don't know how much less than this the milk contained. Unisoy's soya milk, suitable for children and adults (but not for infant feeding), was measured by the public analyst.

They report that aluminium was just detectable at the limit of the test, suggesting that the amount in the milk was about 50 micrograms per litre — a very low amount which can, according to Dr. Ward, be believed only if the test was conducted by one of the five laboratories in the world which can detect aluminium at this level. Unisoy, like the other companies, does not use aluminium vessels in the production of its milk.

At the initiative of the Vegan Society Farley is currently reformulating its OsterSoy powdered infant feed so that it is acceptable to vegans (by replacing animal-derived vitamin D3 with vitamin E>2). This will be available some time later this year. [Ed. See News, 'Ostersoy Update'.]

The amount of aluminium in OsterSoy powder is 2,000 micrograms per kg, but when made up with water the level is about 400 micrograms per litre.

Soya milks may generally contain more aluminium than cow's milk, although definitive results await more accurate measurement of the vegan soya milks on the market. However, as a healthy body is efficient at excreting most of the aluminium eaten or drunk, the risk that consumption of soya milk could be a major factor in aluminium-caused illness in the average person is very small indeed.

Those who are concerned to minimize their consumption of aluminium could avoid the use of aluminium pans and antacid medicines, and may want to ask their water authorities what level of aluminium remains in their tap water. The Ministry of Agriculture, Fisheries and Foods is investigating aluminium in baby milk powders but will not be ready to report for some time. Clearer guidelines will await a better understanding of the role of aluminium in health and disease, and more widespread and accurate measurements of aluminium in foods and drinks. Now that manufacturers have been alerted to the possible problem, action is likely to follow.

12 The Vegan. Spring 1989 J

R E T R O S P E C T

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ur Editor recently reminded me that I am "the closest thing we have to an official Vegan Society historian" and went on to invite me to write an introduction to a series of articles linking the early pronouncements in vegan literature with the challenge today. This seems a wise idea — before memory fades and knowledge about early sources of inspiration is lost.

Details of origin should always be interesting, and vital if a movement is to remain faithful to its precepts. My short article in the Summer 1988 Vegan described some of the difficulties we faced at the start, and some further comments were made at the last AGM, though these had to be curtailed because of the crowded agenda.

Donald Watson, one of the founders of the Vegan Society and coiner of the word 'vegan', introduces a new column affording contemporary readers of The Vegan an insight into our movement's early history.

be. or

13 The Vegan. Spring 1989

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motto be:

Naming the Baby Looking back over the years from the vantage point of old age (78) I feel honoured to have been at the birth of this movement, and that as the person in sole charge for the 18 months before it was made democratic I had the awesome responsibility of choosing its name. I hope you all like it. It is certainly better than the other bizarre proposals that were submitted to me at the time.

How would you like to have been called a 'vitan', or a "dairyban', or a 'beaumangeur'? It seems not long ago that I was instructing readers of The Vegan News (the forerunner of The Vegan) how the new word should be pronounced — not 'veggan', nor 'veejan'! The word has now been accepted world wide and has avoided the ambiguity so long associated with the word vegetarian.

Among the heavy post I received at the start was a letter from Bernard Shaw informing me that dairy produce and eggs had never formed a prominent part of his diet. Another vegetarian — G. Robertson Scott, founder and Editor of The Countryman magazine — wrote to say that as a countryman he had always accepted the weakness of the vegetarian case. 'As a countryman' he clearly knew a thing or two!

Another friend and vegetarian

The Bible Christian Church.

The Vegan Society had no such religious foundation, but it would be wrong to conclude that it was not spiritually-based. Our discussions in the early days were more concerned with what was right than with what was safe.

Someone once wrote: "Vanity asks is it popular?

Cowardice asks is it safe? Conscience asks is it right?" We agreed that conscience is not a mere evolutionary accident and that in a world of grabbers 'the still small voice within' was the most persuasive orator we were ever likely to hear.

Scientific method is not the only avenue to truth, and without other checks it can be dangerous.

lllust. Juliet Breese — W.S. James, of Grasmere — wrote prophesying that the inauguration of the Vegan Society in 1944 would prove to be as important a landmark as the inauguration of the Vegetarian Society at Ramsgate in 1847 had been.

Today we have reason to think that this was an understatement.

Slave Trade Abolition — Part 2 Daily the case for veganism is strengthened by the ever-increasing callousness involved in all animal food production, and by the health hazards in using it. The vegetarian movement has served, and is serving, a useful purpose, but because of its limited objective and its involvement in butchery, it can never promote, as we can, the necessary Bill for

Abolition of Slave Trade — Part 2. We started where Wilberforce and Shaftesbury left off. Our tottering civilization is built on the exploitation of animals, as earlier civilizations were built on the exploitation of human slaves. We need not concern ourselves with the displaced labour veganism would create. Those affected would find worthier jobs, as the whip-makers did when the first part of the campaign was won.

Many inspired comments encouraged us in the early days, especially when they came from unexpected places.

Thus, Archbishop Lang wrote: "It is not easy to see evil in something that has the sanction of long tradition, but traditions can be bad as well as good. They represent inherited error as well as inherited truth, and it is the reformer's job to tackle and clear away whatever is harmful in them".

Even a fox-hunter — the late Duke of Windsor — saw the light for a brief moment when he said: "Civilization? Yes, I think it's a good idea. Someone ought to start it".

We did our bit!

The Voice Within The origin of the Vegetarian Society was associated with a religious denomination called

Of the many pieces of evidence that brought matters to a head in 1944 I have room to mention only two. Food rationing during the war had reduced the meat in sausage and increased its bread content.

The cheese ration for vegetarians was 3/4 lb a week. The question that worried us as vegetarian propagandists was how we could condemn the use of sausage containing a small percentage of meat, yet approve the use of cheese containing a small percentage of rennet? (Vegetarian rennet was several decades away.) It was a good example to illustrate that when we point the accusing finger there are three more pointing back at ourself!

The other piece of evidence that concerned us was that then, as now, no limit was set by the vegetarian societies [Ed. then two in number], on the amount of dairy produce their members could use. This meant that it was easy to arrange a vegetarian diet that involved more cruelty than a diet containing some meat (and this, of course, is still true).

This fact was underlined by the result of a survey made some years earlier by Dr. Frank Wokes at a Summer Holiday Centre of the London Vegetarian Society; all dairy products were logged and it was found that the per-head consumption was well in excess of that for the country as a whole.

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VEGANIC FARMING E l m F a r m R e s e a r c h C e n t r e Is a c h a r i t a b l e t r u s t d e v o t e d to the r e s e a r c h a n d d e v e l o p m e n t o f o r g a n i c f a r m i n g . B a s e d at a 100h e c t a r e m i x e d f a r m i n B e r k s h i r e the C e n t r e c o n d u c t s a w i d e r a n g e o f r e s e a r c h i n t o o r g a n i c s y s t e m s . H e r e o n e o f it's r e s e a r c h scientists, O r . S u s a n M i l l i n g t o n , considers veganic farming.

W

hat sort of farms do vegans want to see in the countryside, and what types of food do they want to buy?

Modern intensive arable and vegetable systems rely totally on artificial fertilizers for their nutrient inputs and have no livestock on the farms at all. But is this a sustainable and healthy way to produce our food?

Many people argue passionately that animals are an integral part of sustainable agricultural systems. Such systems, which are also by definition organic, attempt to work as much as possible with natural cycles. And as far as I am aware, every natural ecosystem contains a balance of plant and animal life. So, perhaps, in any discussion of stockless or veganic farming we have a fundamental ecological dilemma.

Vegan 'Livestock' In fact, one could never remove all the livestock from farmland. There are at least 10 tonnes of animals living in every A veganic farming system is totally dependent on the livestock below the ground hectare of organic agricultural soil.

These range from the earthworms and slugs that are easily seen, to tiny protozoa and rotifers. These organisms are vital to natural soil processes (and are

Standards, which specify production methods for organic farmers and growers. [Ed. Vegans would, of course, challenge this exploitation-condoning statement. See 'Organic: Costs & Values' in the Winter '88 VEGAN.]

How It Works However, even a large number of organic vegetable prolllustr. Juliet Breese ducers do not keep animals on their largely killed off by chemical farming farms, and import manure from neighmethods) so a veganic farming system is totally dependent on the livestock below bours. Such farms cannot be considered to be truly veganic. So what is a veganic the ground!

The classic organic system which has farming system, and how does it work?

In a veganic farming system, run usdeveloped using animals grazing grass/ ing organic principles (which I shall term clover pastures for several years, followed by a couple of years of cereal pro- an organo-veganic system), the traditionduction would seem on present experi- al grazed grass/clover ley can no longer ence to have several major advantages be used as the major contributor to the over a system with no livestock. The two maintenance of soil fertility, structure or three year grass/clover ley permits a and weed control. Nitrogen can be fixed great deal of nitrogen fixation by the by leguminous plants and some free-livclover and allows a long period for weed ing soil organisms, so there is the potencontrol, as well as contributing to a good tial to replace most, if not all of the nitrosoil structure. During this period fertility gen exported in the crops. Leguminous is also built up by the return of nutrients green manure crops are allowed to grow as dung and urine from the animals. A profit is made out of this fertility-build- and fix nitrogen, before being ploughed ing phase by the sale of livestock prod- into the soil to provide nutrients for the ucts. Organic farmers take great care to soil organisms and subsequent cash keep their animals in humane conditions, crops. Considerable expertise is necesin compliance with the very strict guide- sary to do this job properly, and a great lines laid down by the Soil Association deal of research effort is focused on this

14 The Vegan. Spring 1989 J

has suffered from total neglect. The foissue. The land would need to be effec- not fully known. cus of research interest in agriculture has tively out of production for at least one Research Needed shifted recently and a number of organiyear in four. This could represent a conNature works in cycles, not in straight zations are now involved in organo-vegsiderable loss of income, perhaps more lines. When plants and animals die in anic farming research. Several American than most farmers would be prepared to natural ecosystems, their bodies decay universities are examining long-term veaccept. and the nutrients are re-used by other or- ganic cropping programmes, mainly in Weed control and maintenance of a ganisms. If we do not replace the nutrigood soil structure may also be problems ents we are removing from a veganic Organo-veganic farming systems in a system with no stock. The major farming system, the balance will be upset are already a reality around the consideration in the viability of an and yields decrease. The one major factor world, and will become more organo-veganic farm, however, is finan- which has straightened the circle into a widespread in future cial, since a quarter of the land is not line is the way we use our own waste producing a saleable crop at any one products. Most human sewage is current- areas where a wider range of legumes time. ly 'disposed o f ' at sea — a procedure can be grown than in the UK — such as There are, however, a number of which causes enormous environmental soybean, which fixes nitrogen as well as farms in northern Europe and in the USA problems in seas and estuaries, as well as producing a cash crop. A limited amount which have been operating an organo-ve- forming a human health hazard. There is of research is in progress on the contiganic system for many years, and still a pressing need for much more of this nent and the major input in the UK is the appear to be operating at a profit with no valuable resource to be recycled to the work of Elm Farm Research Centre, apparent soil fertility problems. How do land. Most British sewage is, however, where I am responsible for our research contaminated with heavy metals, so it in organo-veganic farming and green they do it?

The European Community 'Set Aside' cannot be used for routine land applica- manures. scheme, introduced in 1988, allows tion. It is high time that industry is made We have established long-term trials farmers to claim payment for land taken to reduce the toxicity of its waste prod- examining a total of eight different out of production for a season organo-veganic rotations, on or more. Several states in West two different soil types.

Germany have been experihe Vegan Society invites donations to its Land Yields, weed problems, soil menting with a similar policy Fund (announced in the Spring '88 issue of fertility and structure are befor several years, and some The Vegan) from all those interested in this vi- ing closely monitored, as we farmers have taken advantage tal area of development and keen to help finance move towards identification of the opportunity to receive research at Elm Farm. of feasible cropping patterns payment for their fertility- veganic agriculture and farming operations for building 'green manure' year, Contributions please to: The Vegan Society (Land organo-veganic farming in when that land is not produc- Fund), 33-35 George Street, Oxford OX1 2AY. the UK. ing a saleable crop. This is efThere is a need for a great fectively a subsidy to veganic deal more research into this farming! ucts to prevent such contamination. The Some soils are naturally more fertile other problem, of pathogen load in area before farmers can be confident than others. Many soils on the continent sewage sludge, could be overcome by an about operating sustainable organo-vegare 'richer' than in the UK, so nutrients adequate composting procedure, and care anic systems here. And few people have such as phosphorous and potassium are with application. We can then re-form the even begun to consider the implications fairly readily available to crops, and re- circle by replacing most of the nutrients of a country-wide swing towards farming without livestock. serves are apparently inexhaustable. removed in the production of our food.

Hence, anticipated nutrient shortages are As I outlined above, organo-veganic Elm Farm Research Centre produces a not observed. Such might not be the case farming systems are already a reality series of publications on organic farmin many British conditions. There are, around the world and will become more ing, runs the Organic Advisory Service however, very few organo-veganic farms widespread in the future. Historically, re- and a soil-analysis service. Further inwhich have been established for more search into this type of farming has been formation may be obtained from the than about 15 years, so the long-term ef- totally inadequate — in the same way Centre at Hamstead Marshall, Nr fects of such 'mining' of soil reserves is that research into other organic systems Newbury, Berks RG15 OHR.

T

The Cruelty-Free

Shopper

The most comprehensive cruelty-free listing in the UK (124 pages), including sections on toiletries and cosmetics, remedies and supplements, household goods. No animal testing, no animal ingredients. £2.50, plus 35p p&p from: The Vegan Society (Merchandise), 33-35 George Street, Oxford 0 X 1 2AY. Cheques/POs payable to: The Vegan Society Ltd.

15 The Vegan. Spring 1989

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SHOPPER

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Shoparound Lis Howlett surveys the latest vegan products

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et me kick off this column by recommending that you demand that your local wholefood store stocks the Manna Loaf made by The Natural Way Food Company from sprouted unleavened wheat. It contains no yeast, no sugars, salt, oil or preservatives and is definitely the best thing since wholemeal bread! Interestingly enough, the current recipe comes from Canada although the history of sprouted wheat bread can be traced back to the first century.

There are three varieties: Fruit, Carrot & Raisin and Sunseed. I am assured that the company has distribution stretching from Plymouth to Dundee, so keep asking.

An interesting new line from Waterfall Vegetarian Foods Ltd is a range called Vegelami Sausage slice — yes, honestly!

It comes in flat packs of thin slices in three flavours — Paprika, Turmeric & Chestnut and Pepper, and could prove useful with salads, in sandwiches, on pizzas, etc. St. Giles Foods have a couple of new vegan products out under the brand name of Florentino: a Basil Sauce and a Sauce Bolognese, and also a Garlic Spread — ideal for making garlic bread.

Note that Morinaga Silken Tofu seems to have transformed overnight into Mori-Nu Silken Soft Tofu, the same product under a new name and in a newshape carton.

Leave it Out! Is it just coincidence that one of the new products currently being heavily promoted in all the

media happens to be vegan, or might we take a bit of credit as vegan consumers for exerting enough pressure for some of the unnecessary ingredients to be left out? I am thinking specifically of Cruesli, the muesli-type breakfast cereal; it has no whey powder or dubious vitamin D. With Easter very much in mind Earthlore, the carob specialists have been busy and have yet again broadened the choice of their dairy-free Easter Eggs. Look out especially for their Horace the Hippo and Chuckles the Easter Bunny, but do remember that their sugarfree items are not vegan. And Itona's 'Granny Ann' Chunky Easter eggs made from 'beanmilk' are already in the shops.

Further good news on the confectionery side is a totally new range of sugar-free and macrobiotic sweets called Donna; in the pipeline are caramels, peppermints, liquorice, fruit mix, chewing gum and after-dinner mints. Look out for further information in the next issue.

And staying with sweets, just the other day my vegan brood was pleased to come across

some vegan chocolate beans just like you know whose in the tubes — but these are without all the'nasties and are distributed by the Edinburgh-based Real Foods.

Good news for fans of Rdchard Marinating Paste — D'Silva Foods have expanded and just launched a range of Cuny Pastes and Chutney Spreads. Look out for these in their attractive hexagonal glass jars with an attached recipe leaflet. Hiigli packet soups, which are a useful stockcupboard item (only the Tomato and Minestrone varieties are vegan, however) have now brought out a two-serving size, and also some handy little Mushroom Broth Cubes to add to their range of Tomato and Onion Soup Cubes.

Anniversary Fizz If you have no time to try making your own Smoked Tofu P3t£ with the help of the Cauldron recipe leaflet, don't worry, because the company now markets one itself. Two new tinned varieties of hummous are also available in tins for you to try — one from SUMA's range of Triangle Foods and the other from Whole Earth. The latter company, which is celebrating 21 years as a wholefood manufacturer, has also just launched some new soft drinks to add to its collection of additive-free fizzies — a caffeine-free cola called Decaff and a Pink Lemonade, flavoured with cherry juice extract.

Zest Foods, the makers of that excellent vegan Pesto Sauce, have added a Parsley Relish and a Toasted Sesame Oil to their range. As I'm sure many readers will have noticed, the accelerating trend towards healthier eating has encouraged the supermarkets to expand their range into more specialist

CFS Plug The Cruelty-Free Shopper featured in Def 2 on BBC 2 television in February, prompting a further boost in sales of the UK's leading guide to 100% animal-free commodities. As we go to press sales achieved to date are nearing 8,000 copies — making it the biggest-selling publication in the Society's history. A new edition is now at the planning stage, with publication anticipated in late 1989.

products which were once the sole preserve of the health-food shop or the delicatessen, so nowadays you will find an interesting variety of coldpressed oils such as olive, walnut, hazelnut and sesame on their shelves.

Not much new on the ready meals scene, with two exceptions: a new range of frozen dishes from Fruits of the Earth in most attractive slip cases which evoke the style of the different cuisines. There is a choice of six dishes: Indonesian Nut Casserole, Sweet & Sour Chick Peas, Red Wine Moussaka, Creamed Coconut Curry, Spinach & Tofu Gnocchi, and Mexican Chilli Pancakes — wow! Secondly, Pukka Vegetable Pies are totally vegan. Developed by a vegan chef, these contain a mixture of fresh vegetables and tofu. The manufacturer, Pukka Pies of Leicester, also makes frozen wholemeal puff pastry.

Once again there's something new on the margarine front, as though we were not spoilt for choice already.

Granose has added a Soya Margarine made from non-hydrogenated oils to its range and Tomor — now made by Rakusen's — is at last available as a Low Fat Spread made from sunflower oil. The latter product should be available soon from major stores and supermarkets.

Talking of things spreadable, Tartex pat6s will soon be available in 200g tubes for the same price as the present 180g size.

Body Beautiful And staying with tubes, such has been the success of the recently launched Kingfisherbrand toothpaste that the makers have announced a new economy-size tube in the original Fennel flavour and a new Mint with lemon variety. And Weleda's range of toothpastes has come down in price, perhaps by way of response to this new competition.

A new cosmetics company, Bonita Skin Care, has launched an inexpensive range of skin care products. For more details contact: 23 Archers Close, Droitwich, Worcs (Tel. 0905 771908). Another new company in the field is Cornucopia Personal Care Products at 50 The Half Croft, Syston, Leicester LE7 8LD

16 The Vegan. Spring 1989 J

(Tel. 0533 602690). Formulated by a partnership of herbalists and a research chemist the current range of products comprises shampoos, conditioners, liquid soaps, bath foams and moisturizers. And some good news from an old friend — Jim Payne, the maker of Dolma Vegan Perfumes, has branched out to include other items such as Hair and Body Shampoos. I can definitely recommend the latter, which come in six varieties, ranging from the deeply relaxing to the stimulating!

Contact: Dolma, 19 Royce Avenue, Hucknall, Nottingham NG15 6FU (Tel. 0602 634237).

Odds and Ends On the clothing front some readers might be interested to learn of a firm with the clever name of Cotton On at 29 North Clifton St., Lytham FY8 5HW (Tel. 0253 736611). It specializes in 100%-cotton garments — prompted by the demand from people, especially children, with eczema and allergy problems, but obviously their clothes are of interest to a much wider group of people who want to avoid synthetic fabrics.

I thought I would also mention Marged Shoes, who make shoes for women, at Stable Cottage, Deny Ormond Park, Betys Bledrws, Lampeter, Dyfed, Wales SA48 8PA. Several styles are available in a heavy canvas. If anyone has information on a similar service for men or children, please write in, since footwear continues to be a problem for many vegans. (Ed. See 'Postbag', Shoeshop Venture?]

Two brief items on the subject of things green: if you are involved in business and using quantities of paper you may be interested to learn that Presto Print can now offer the option of using Conservation-brand recycled paper for a variety of purposes. Secondly, Philips Greenline batteries, now available in three sizes, are free from mercury and therefore friendlier on the environment.

Finally, to tie in with the Veganic Farming feature on the preceding pages I'd like to squeeze in a mention of John Chamber's 1989 Catalogue.

Specialists in wild flower seeds, herbs and edible plants, they can also supply selections of wild flower plantlets. Phone 0933 681632 for a copy of the catalogue.

17 The Vegan. Spring 1989

Julie Rosenfield (See feature on pages 24—25) looks at a ground-breaking addition to the rapidly expanding range of vegan cookbooks .

The Single Vegan

f

VEGAN

Simple, convenient and appetizing meals for one

Leah Leneman

Leah Leneman

Thorsons £4.99 Pbk* well remember the trauma of leaving home for the first time and living alone in a bedsit. As a single person I often found my culinary attempts restricted to an alternating diet of tinned beans or spaghetti on toast. Whenever I tried to do some cooking of my own I would find myself bewildered at the process of scaling down the recipes in a standard recipe book designed for four—e.g. just what is a quarter of 3.5 oz of nuts? Other times I would make a full-sized cake as directed, which even if a success would rather lose its appeal on the fourth night of being eaten!

How very much simpler my task would have been if that prolific vegan cookery writer Leah Leneman's new book had been available then. The Single Vegan is not just just aimed at single people living alone; there are many single vegans living with nonvegan families who will at last have a chance to eat something different from the rest of the family without a great deal of fuss.

I remember a student at college who complained that whenever he went home for Christmas all he was given for dinner was a plate of mashed potatoes and peas. His mother had no idea what to give him to replace the traditional family turkey! Apart from it being so bland, such a dinner was hardly nutritious — a complaint which could never be levelled at this new book, consisting as it does of such mouth-watering dishes as Savoury Chestnut Pudding, Smoked Tofu k la King, Vegetable Pilau Special, and on to international dishes like the South Indian dish uppama or the Greekstyle Courgettes and Chick Pea Stew.

I

At the begining of the book Leah sets out some very sensible advice on using herbs, how to cook rice and the best way to prepare pulses and vegetables. Another important feature is a list of staple ingredients, such as spices, bread and wholewheat pasta, which can be kept in the store cupboard and used as necessary. Leah also insists that when it comes to measuring out the ingredients it doesn't really matter if you mix up the imperial and metric amounts, or even the American ones.

The book itself is divided into two sections: the first for spring/summer dishes and the second for autumn/winter meals. This ensures that seasonal vegetables are used when they are at their best quality and lowest price. Each section covers the meals for five weeks and each week (which starts with Sunday lunch) is most usefully preceded by a shopping list for that week's dishes.

My only reservations are that the meal menus given are somewhat incomplete. From Monday to Friday they feature recipes for the evening meal only. Breakfast is dealt with in a short paragraph in the introduction saying that a single vegan can easily buy muesli or porridge. However, as many nutritionists agree that breakfast is the most important meal of the day, I would have liked to have seen a greater variety of suggestions featured. Lunch is also dismissed very quickly, on the somewhat surprising assumption that most people do not need to make their own lunch during the week. I doubt if many single parents or pensioners living alone would agree! However, it is suggested that the soups, salads and spreads given

for the weekend lunches could also be used during the week if necessary.

Those with a sweet tooth may also be disappointed to learn that dessert is restricted to Sundays only — Leah suggests using fresh fruit or readymade puddings the rest of the time.

The book can, of course, be used as any other cookery book and merely used to dip into the many varied and delicious recipes. But if you do decide to follow the week's menus there are some very'useful footnotes which suggest you make double the quantity of the recipe and the second half can then be used in another recipe suggested later. Thus Wednesday's Curried Chick Peas can be transformed into a Chowder with Sweetcorn on Saturday, and Tuesday's Tofu and Vegetable Stew can become Thursday's Tofu Pot Pie by using the left-over pastry from Sunday's Courgette and Tomato Flan!

How's that for recycling!

The recipes could also easily be doubled should you wish to invite a non-vegan friend to join you — and doubtless they will be surprised to find a solitary vegan eating so well, rather than merely reaching for the biscuit tin.

In sum, this really straight-forward vegan cookery book full of delicious and quickly-prepared dinners is a must for the single vegan's library.

One need never again say 'It's not worth the bother for one" as an excuse not to cook well. The Single Vegan will, I believe, persuade you that it really is!

'Available direct from our Merchandise Dept. for cover price plus 75p postage and packing.

J

Its time to start sowing seeds, says Janet Hunt

W

hilst nuts are an obvious mainstay of a meatless diet, seeds tend to be overlooked, at least in this country. In many other parts of the world, however, they feature strongly in traditional cuisines.

Seeds like poppy, caraway and fenugreek are used principally to impart flavour to other ingredients, though they also offer some nutrients, plus other qualities (caraway, for example, aids digestion). But there are four seeds that are excellent sources of protein, vitamins and minerals, all of them now widely available and well worth tracking down.

Sesame seeds are especially valuable to vegans because of their very high calcium content. (An alternative way to use them is as tahini — a spread made from finely ground seeds mixed with extra oil). Pumpkin Seeds are rich in iron.

Sunflower seeds not only offer a rich concentration of nutrients, but are great for adding bulk to your dishes. Although all seeds can be sprouted, alfalfa is the one to use if you want real value for money — just a spoonful quickly grows into a mass of sweet greenery that contains 4 0 % protein!

Buy your seeds in small quantities and store in an airtight jar in a cool spot.

Then start experimenting. Dry roast a mixture of seeds (sprinkled first with soya sauce, maybe) and then add them to rice dishes, salads, or just eat them as a nibble. Grind up raw seeds to add to cakes, biscuits, bread (sunflower are especially good for this). Roll croquettes in sesame seeds, or sprinkle the seeds over nut or bean loaves. Raw or dry-roasted seeds can be added to muesli or other cereals, used to top fruit salad, crumbles, pastry. Try them in dips, pates, or sweets such as halva and sesame bars.

All recipes are for four average serv ings. An asterisk before a menu item indicates that a recipe is supplied.

Bring to the boil then lower the heat, cover the pan, and simmer for 20 minutes, or until everything is cooked.

Use an electric blender to puree the vegetables (or rub them through a sieve).

In a cup, mix the cornflour to a paste with a few tablespoons of cold water, add it to the pur6e, and reheat gently until boiling again. Continue to boil the soup for one minute, stirring continuously. Add a few spoonsful of tahini to make the mixture creamy, and serve at once. Looks (and tastes!) especially good if topped with some chopped herbs and sprinkled with a few seeds.

Sesame Crackers

A®NU one

*Creamy Carrot Soup *Sesame Crackers *Vegetable and Bean Crumble Jacket Potatoes Green Salad Rhubarb Puree with concentrated Plamil

1/3 pint (200ml) cold water 4 tbs vegetable oil 8 oz (225g) wholemeal flour 6 oz (1790g) rolled oats good pinch salt — celery gives an excellent flavour 2 oz (55g) sesame seeds Whisk together the water and oil until well blended and creamy. Add to the flour, oats and salt. Sprinkle in the seeds.

Knead the dough very well and then roll out thin on a lightly-floured board and cut into fingers.

Arrange the crackers on an oiled baking tray, brush each one with a litle extra oil. Bake at 350°F/180°C/Gas Mark 4 for 10-15 minutes until lightly browned.

Remove the crackers carefully then cool

Must. Juliet Breese

Creamy Carrot Soup 2 tbs vegetable oil 1 lb (455g) carrots, peeled a n d chopped 1 small onion, chopped 2 sticks celery, chopped 11/2 pints (850ml) vegetable stock seasoning to taste good pinch m a r j o r a m 1 oz (30g) c o r n f l o u r light tahini parsley or chives and toasted sesame seeds (optional) Heat the oil and gently c_.ok the vegetables for 5 minutes, stirring occasionally.

Add the stock, seasoning and marjoram.

on a wire rack. Store any uneaten crackers in an airtight tin.

Vegetable and Bean Crumble For topping: 4 oz (115g) wholemeal flour 2 oz (55g) m a r g a r i n e 11/2 o l (45g) sunflower seeds For base : 1 lb (455g) courgettes, washed and cut into c h u n k s 1 tbs vegetable oil 1 red pepper, cut into strips 14 oz (395g) tin butter beans (or freshcooked equivalent)

18 The Vegan. Spring 1989 J

14 oz (395g) tin tomatoes seasoning to taste good pinch basil Put flour into a bowl and use fingertips to rub in the margarine to make a crumblike mixture. Stir in the seeds.

Very lightly steam the courgette chunks — they should still be quite crisp. Heat the oil and saute the pepper strips. Drain the beans and mix with the courgettes and pepper. Break up the tomatoes and stir into the other ingredients with the seasoning and basil.

Transfer to a shallow ovenproof dish and top with the crumble mixture, spreading it evenly and pressing the top down lightly.

Bake at 375°F/190°C/Gas Mark 5 for about 20 minutes.

f Must. Juliet Breese

iMENU two

*Aubergine Pate Sesame Crackers *Tofu Dominoes Stir-Fried Vegetables Noodles Lemon Ice *Flapjacks L I

-

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Aubergine Pat6 1 medium aubergine 1 clove garlic, crushed (or pinch of garlic salt) 1 spring onion, finely chopped 1 tbs vegetable oil — preferably olive squeeze of lemon juice seasoning to taste approx. 2 tbs wholemeal b r e a d c r u m b s parsley and sunflower seeds (optional) tahini (optional) Bake the aubergine at 350°F/180°C/Gas Mark 4 for 30-40 minutes, or until soft. Leave to cool then cut and scrape

out the inner flesh. In a bowl mash the flesh until creamy smooth (if liked you can add some of the skin — chop it as fine as possible).

Stir in the garlic, onion, oil, lemon juice and seasoning, then just enough breadcrumbs to thicken the mixture.

Spoon into a small dish and chill to firm up. Serve decorated with parsley and sunflower seeds.

For a creamier patg (the texture will be softer unless you adjust the crumbs) stir in some tahini.

Tofu Dominoes 1 lb (455g) firm tofu, drained approx. 4 tbs soya sauce approx. 2 tbs cider vinegar 1/4 tsp ground ginger, or to taste 1/4 tsp garlic salt, or to taste 2 oz (55g) wholemeal flour 1 oz (30g) sesame seeds vegetable oil for frying To ensure that the tofu is as dry as possible wrap it in a clean tea towel and leave it under a weight (a bread board is ideal) for half an hour. Then cut the tofu into dominoes.

In a shallow tin mix together the soya sauce, cider vine-

gar and spices. Lay the tofu in the liquid and set aside to marinate, turning the pieces so that the flavouring is evenly absorbed. You might need to make up more of the mixture. Mix the flour and seeds. Dip each piece of the tofu into the flour to coat well.

Shallow or deep fry the tofu dominoes until crisp and golden. Drain well before serving.

Flapjacks 4 oz (115g) hard m a r g a r i n e (e.g.

Tomor) 3 t b s syrup 3 oz (85g) raw cane s u g a r 6 oz (170g) rolled oats 1 oz (30g) p u m p k i n seeds, coarsely chopped 1 oz (30g) sunflower seeds 1/2 oz (15g) poppy seeds (optional) Melt the margarine together with the syrup, stir well. Add the sugar and make sure it is well blended before stirring in the oats and seeds.

Lightly grease a shallow square tin.

Spoon in the mixture, spread it evenly and press down the top lightly. Bake at 325°F/170°C/Gas Mark 3 for 3 0 - 4 0 minutes. Mark into squares straight away but leave to cool before breaking them up and removing them from the tin. Leave to get completely cold on a wire rack.

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19 The Vegan. Spring 1989

T

he 2nd Plamil Half-Marathon (Saturday, 8 April) is now just a f e w weeks away so hopefully your training is going well if you plan to take part.

If your training isn't going well and you haven't trained as much as you would have liked, don't try to make up for lost time now — rely on race-day adrenalin to get you round. In the last t w o weeks before a race it's best not to push training up to more miles per week than you usually do, and especially no extra long runs.

In the last week before a race I usually wind down the mileage, with a last, longish run of 8 - 1 0 miles about 5 days before race day, and then take it easy.

S o m e runners rest the last day or two before a race, but I've found that my legs prefer a short run on the day before the race, with a rest the day before that.

TIPS FROM

THE

However, on a recent tour of my local sports shops I found Nike to be the most consistent company, with Nike 'Cram Windrunner', 'Canyon', 'Coyote* and 'Pegasus Plus' made without leather.

The best news is that Reebok, the top British sports shoe company, is actually promoting their new range of 'World', shoes as made with synthetic sufcde; adverts claiming the new material is lighter and less likely to distort or crack when drying out after being wet, compared to its animal-derived predecessor. The Reebok shoes made with this material are the 'World Lady' (£39.99), 'World Trainers' (£49.99) and the 'World Road' (£39.99). The prices might seem high, but their shoes are generally both welldesigned and sturdily-constructed.

Remember, though, that new footwear should never be worn for the first time in a race. A breaking-in period is required, otherwise race performance can be im• paired by blisters.

Pre-race Food T h e night before a long race is the traditional time amongst runners for pre-race 'carbohydrate loading*. Carbohydrates such as rice and pasta are the most efficient fuel for running and should provide the main energy source during training as well. This shouldn't cause any problems f o r vegans, though, as a typical vegan diet is ideally suited to long-distance running. T h e main thing to remember is for the race-night meal to be high in carbohydrate it should be low in fat and protein — otherwise it would be better described as over-eating.

Personally, I never eat within three hours of going out running, especially not a race. (Carrying around a stomachfull of undigested food causes 'stitch', and is uncomfortable and a waste of energy. I also find it important that pre-race food is not too bulky (or high in fibre).

Race night is the only time I allow myself to indulge in fresh white bread.

However, not all runners share this opinion. I k n o w at least one vegan who can run a fast marathon on a vegetable curry.

Warm's the Way One final point: if you are new to running, let me stress the importance of the warm-up and the warm-down. Cold leg muscles feel very heavy and unresponsive, and are very prone to being injured.

Jogging up and down and gentle stretching before the start will certainly help to ease you into your racing pace. Equally important is some gentle running in warm clothes immediately afterwards, as it will help prevent stiff muscles.

Enjoy the race. I'm hoping that there will be lots of vegans there on April 8th. to prove that you needn't run on animals to run well.

Clothing Running fast generates a lot of heat, but on a cool day this is lost to the atmosphere as fast as it is produced. The b o d y ' s metabolic efficiency increases by 1 0 - 1 5 % per 1°C increase in body temperature, so it makes sense not to get cold. O n e or two thin layers are more comfortable than one thick one, and easier to r e m o v e if you get too hot when running. ( I m p o r t a n t : especially in cold weather, slower runners need to wear more than faster ones.) Don't decide too far ahead what you'll wear on race day — have a couple of options and choose on the day of the race itself, according to the weather.

Footwear Good-quality running shoes are the only essential piece of equipment. Finding non-leather ones can be a problem as they are nearly all trimmed with animal skins. The situation has improved greatly in the last year or two, with the appearance in the shops of several models from the top manufacturers made with a new sort of artificial sufede. The biggest problem is finding them, as running shoes are not clearly labelled as made with or without leather in the same way that other shoes are. Sports shop sales assistants are not much help in the matter either.

Sally Eastall on how vegans taking part in long-distance running events can run their best on the day

Sally — the winner of the overall W o m e n ' s category in the 1st Plamil H a l f - M a r a t h o n (1986) — has been a r u n n e r a n d a vegetarian for nearly 10 years, and a vegan for 4. Since becoming a vegan she's reduced her best times for the m a r a t h o n to 2 hrs.

50 min, the h a l f - m a r a t h o n to 1 hr.

21min, a n d 10 miles to 59 min. 18 sees.

20 The Vegan. Spring 1989 J

The Vegan Society Ltd

GRAND CRUELTY-FREE DRAW First Prize • £1000

2nd Prize • Dream Holiday on ^ # j j G r e e k Island of Skyros ^ r ^ 3rd Prize • £100 Cruelty-Free Hamper The 1989 at the 3rd imc draw u i u w will win take i u k c place p i u i c on uii Sunday, jumuujt, 18 i o June j .. »Exhibition ' " j (Kensington t o n Town Hall, London' Living Without Cruelty London), Free Database Appeal with all proceeds going to the Cruelty-m The Cruelty-Free Database — to be launched by the Society in late 1989 — is designed to serve as the world's first comprehensive, rapid-access computerized information bank on cruelty-free products and services. As such it will represent a unique and positive contribution to the cause of ending institutionalized animal abuse.

Requests for boob of Grand Cruelty-Free Draw tickets, as well as donations to the Cruelty-Free Database Appeal, should be directed to: The Veqan Society (CFD), 33-35 George Street, Oxford 0X1 2AY (Tel: 0865 722166).

7777777777

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offered vegan meals and no vegan recipe books were available. Vitamin B 12 , and its significance, were also still to be discovered.

Admiration H i l a r y Sadler, one-time Vegetarian Society Press Officer a n d Co-ordinator of the 1st Great British MeatOut (1987), opens her new column on everyday aspects of vegan living

R

eaders of the Summer 1988 issue of The Vegan will probably remember Donald Watson describing what life was like for vegans in those early pioneering days in the 1940s. [Ed.

See also Donald's new 'Retrospect' column, starting on page 13 of the present issue! Health-food shops were few and far between, rationing made no concessions for vegans, few restaurants

This walk down Memory Lane leaves me full of admiration for the first vegans, and at the way they triumphed over all these difficulties and paved the way for the rest of us. Just what problems they must have experienced in their daily lives was brought home to me in some measure when I recently moved out of London to live in a village in the west of Wales.

Sharing an office with two other vegans, I had really had it easy, so it was only when I moved away from such a support network that I realized with a shock that, despite the heightened interest in vegetarianism and veganism in Britain in recent years, our ethics are still virtually unknown in some places.

I am not trying to say, of course, that things are anything like as difficult as in the early years Donald described. I can now shop (after a half-hour drive) in a choice of several independent health-food or wholefood shops, even if one of them does insist on selling sliced ham along with the aduki burgers! There is a wealth of excellent vegan cookbooks to choose from (thanks in large measure to the efforts of the Vegan Society). I can usually get a vegan meal from a vegetarian restaurant, two of which are within a dozen miles of my home. But from time to time certain foods disappear from the shops. Small independent stores round here can experience problems with their wholesalers, since sometimes the small quantities they order do not measure up to the wholesaler's idea of a worthwhile order.

Sometimes also I think that we in outlying areas come low down on their list of priorities.

In the main, the books have to be ordered by post and vegan principles explained each time I am in the process of choosing a meal. The support network, although it still exists, is much further away.

Green Growth There is a large and growing green movement here in Wales.

My local group in Carmarthen

has as members many people who are Welsh bom and bred and have a great concern for their local environment, as well as incomers like me. Clive Ponting, of Official Secrets fame, has recently moved nearby to run an organic smallholding. In the large supermarkets there are quite a number of made-up dishes specially labelled for vegetarians. But despite this burgeoning environmental awareness and the trend towards healthier eating, the vegan is often left to plow a different furrow.

With vegetarian dishes in the main it's 'cheese with everything', like it used to be 'chips with everything' in transport cafes. The fact that the cheese doesn't contain animal rennet doesn't render it any more attractive to cruelty-free eaters though. On explaining this to shop assistants and managers, however, I am still met with polite incomprehension.

"It's vegetarian â&#x20AC;&#x201D; what's your problem?!"

So although, of course, I fully support the preservation of the environment and healthy eating, these principles on their own do not necessarily lead to a greater understanding of veganism or make life easier for the individual vegan. The rejection of all animal exploitation still has to be explained and argued, even (perhaps especially'!) when the tide is turning in your favour.

Where I live is a very strong farming area and the local economy is to a large degree dependent upon the exploitation of animals, or the subsidies paid to farmers for such exploitation. Thus there remains a long way to go to convincing people that animal products are either cruel or unnecessary, let alone both.

Our local Agricultural Committee added its contribution to the Edwina Currie egg row: "The public outburst and arrogance of Mrs. Currie has done us untold damage and caused unnecessary panic among the general public", stated the Chair of the Committee in the Carmarthen Journal of 29th December 1988. The same edition of the paper, however, carried advice from the Environmental Health Committee about avoiding "lightly cooked eggs and any dishes containing eggs which only receive minimum cooking

22 The Vegan. Spring 1989 J

until there is clear scientific evidence that such consumption is not a risk to health". Readers were thus bombarded with conflicting information from different committees within the same local council. No letters from local animal rights activists pointing out the horrors of egg production received an airing, however.

Reminders Reminders of cruelty to animals are everywhere; a trip to the vegetarian restaurant in the local university town involves driving past the concrete deathsheds of a large slaughterhouse.

Past the living-room window trundle the death wagons, taking victims to market for slaughter. Visit town on market day and the smell and sounds of frightened animals are unavoidable. Living much of my adult life in towns has meant that I've rarely had to deal with such things before. However, if they are visible to us, such monstrosities must be visible to the world at large and the local animal rights group is working hard at monitoring conditions in markets, leafletting and putting on exhibitions.

Despite the prevailing cultural climate, many of the individuals whom I meet and talk with about veganism are very interested to hear about it. The children who visit, from first being amazed at the kind of food we eat are usually very appreciative when persuaded to try it. But it will be a very long slow process, particularly as the income generated from animal exploitation is so massive — the current Chair of the Welsh NFU said in a recent speech that farm businesses brought in goods and services to the tune of over £7,000 million per annum.

tivists about a local farmer who was farming mink without planning permission led to an enquiry being called. Before the enquiry could even take place, the protest was so strong that the fanner abandoned his plans for the mink farm. The village shop bought in small stocks of frozen sweet and sour vegetables for us; these proved so popular with the other customers that they became a stock item. Cashewnut Roast and Soya Dessert no longer seem quite so outlandish to a few neighbours. And there will undoubtedly be more victories — I'll keep you posted.

Finally, a word of apology to those of you who have known all this for years and who are still battling away in various places all over England, Ireland, Scotland and Wales — not to mention more far-flung and 'vegan-hostile' parts of the globe. To you, a lot of what I say will probably sound incredibly naive! Well, you latter-day pioneers have my admiration too.

One of the things I have realized is how important a role even an understaffed and underfunded Vegan Society plays in making it easier for us to stand up for our principles. As I have come to see, the experiences of everyone — from the trailblazers of the movement to individual members today — have a valuable contribution to make in promoting the true cruelty-free ethic.

s

Please tick as appropriate: PLEASE SEND M E A FREE VEGAN INFORMATION PACK: or which I enclose a stamped addressed envelope.

• I W I S H T O B E C O M E A MEMBER of t h e V e g a n 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. n I WISH TO B E C O M E AN ASSOCIATE of t h e V e g a n 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 £10.00 Unwaged individual £5.00 Junior (under 18) £5.00

• • •

Family £12.00 Unwaged family £7.50 Life membership £125.00

• I WISH TO SPONSOR your w o r k , for which purpose I enclose a donation of •

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Animals.

Do they matter?

g T ^ C Wm An exciting new movement is taking a hard look at the way we treat animals Whether you consider yourself an animal rights activist, or simply one who cares about animals, you are a participant in the animal rights movement a massive, broad-based effort where

24

people are pushing tor change— and winning—on many fronts.

Now with just one magazine. The ANIMALS' AGENDA, you can touch base on all the issues, and learn how people and organizations are making animal rights one of the major concerns of the 1980 s

^

• Yes, sign me up for The ANIMALS' AGENDA. • 1 yr. $35.00 • 2 yre. $65.00 • 3 yrs. $94.00 • VISA • MasterCard

Victories

H5J75:

Stgnjture U.S. dollars only, please.

But we do have

victories:

protests and a petition to the Welsh Office organized by animal rights ac-

Why not support - or perhaps just find out m o r e about — those working positively towards an end to all animal abuse and the widespread adoption of a more ecologically sound way of life? Simply rill in the form below and return to: The Vegan Society (Memberships), 33-35 George Street, Oxford OX1 2AY.

exp date

Name:.

& (c'Z f R b l ^ H T H>GUo^Ai^ K

23 The Vegan. Spring 1989

A

0 i

Address:.

C

K ^ p A-

. Postcode:.

Make checks payable to and mail to:

5VGUKX

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The ANIMALS' AGENDA, P.O. Box 6809, Syracuse, NY 13217 USA

A Testing Time Julie Rosenfield reflects on the tribulations of being a new vegan

I

t's 3pm on a Monday afternoon and I ' m sitting in the office, knowing that at any moment the tea trolley will come in. But I now have to be very strong and resist the temptation of the cream slices, chocolate cake and blackcurrant gateau. Yes, sometimes you have to have an iron will to be vegan!

Sometimes you have to have an iron will to be vegan!

I've been a vegetarian for 12 of my 29 years. I really thought I was doing my bit to help animals as I munched into a cheese and tomato pizza, instead of a meat-covered one.

It was only when the connection between the abhorrent veal industry and my daily pinta was explained to me that the truth really hit home.

Also, I had always felt very uneasy about cracking an egg to use in a cake recipe. It became harder to block out the reality of what that yolk represented. And so finally I saw the light. I no longer have to cook with these contentious items which brought such a pang to m y conscience.

Lepers I ' m very lucky in that my boyfriend is also interested in becoming a vegan. I feel support at this stage is vital. Still, I find w e ' v e become something like lepers when it comes to dining out. Recently a couple of well-meaning but carnivorous friends arranged to meet us at a wellknown vegetarian restaurant [Milliards, 97 Stoke Newington Church Street, ... w e arrived at the [vegetarian] restaurant to find that there was not one v e g a n main course on the menu London N16], We were quite happy with this selection, knowing that on previous occasions they have been able to fulfil our requirements quite admirably.

However, to our dismay, we arrived at

Juliet Breese the restaurant to find that there was not one vegan main course on the menu, despite the waitress telling us that another vegan had been in a few days before and pointed out this surprising omission.

Apparently they couldn't do anything as they weren't due to change the menu for another few weeks. Still, they were helpful in cobbling together a meal for us by using the starters served with rice and vegetables â&#x20AC;&#x201D; but it was rather embarrasing for our friends, who had tried to meet us on neutral ground only to see us still making a fuss!

Yesterday I had a phone call from an old school friend whom I've only seen once in the last twelve years. She was ringing up to thank me for a Christmas card I had sent her.

"And you really must come to dinner," she pressed eagerly. "How about next Thursday?"

"Yes. You know that Brian and I are both... vegetarians?" I queried.

"Er well, no", she replied, slightly less enthusiastically than before.

"Only now we've decided to give up dairy produce and eggs", I continued.'

"Oh," she said despondently, but then brightened up in view of the latest Salmonella scare.

"Oh well, I don't blame you about the eggs".

"Do you still want us to come to dinner?" I asked.

"Of course, it'll be a challenge", she rallied unconvincingly.

Anyway, I've offered to help her in

24 The Vegan. Spring 1989 J

the kitchen on the night, but I can see it is going to be a problem with less accommodating friends!

Hands-On Also, I'd love to be able to make some really tasty, exotic dishes to convince my friends that I haven't gone completely crazy. But does anyone know of a practical vegan cookery course in London*?

So far I've attended two demonstrationonly courses â&#x20AC;&#x201D; one by the Vegetarian Society, where they were good enough to supply us with vegan alternatives for their recipes, and another one run by Country Life restaurant, which would have been vegan had it not been for their liberal use of honey. But a practical course where I could get hands-on experience and wrestle with sea vegetables, bread ingredients etc., rather than simply admiring the polished professionals, would be most welcome.

At my present company there is a large canteen with a daily vegetarian dish which is vegan 50% of the time. They do persist, however, in using white rice and white bread. Not very nutritious. The other week they had a special 'American Day', which featured Deer Stew on the

menu. I was totally horrified at this shameful inclusion and wrote an impassioned plea in their Comments Book, pointing out that deer were being factoryfarmed and calling upon all persons to boycott this item. The next day I observed a lot of mirth being generated by this comment by people looking at the book. Further inspection revealed that some wag had written "It's Beer Stew, I'm now finding that my previously acceptable 'cruelty-free' cosmetics contain tallow and lanolin you twit". Knowing full well that it was venison that had been served, I was rather irritated by this lack of sensitivity, but perhaps "any publicity is good publicity", as the saying goes. At least it made people look, and perhaps think.

Thinking Twice Aside from all the food difficulties, I'm having to deal with all the other aspects of veganism. I'm now finding that my previously acceptable 'cruelty-free' cosmetics contain tallow and lanolin, and I'm having to think twice about using my existing wool blankets. And there are numerous other moral questions. Can, for

example, an ethical vegan support the idea of 'humane' medical research which attempts to reduce the use of living animals in experiments but still makes use of laboratory and slaughterhouse remains?

Yes, there's certainly much to ponder on, but my thoughts are interrupted at last by the arrival of that tea trolley. Still, today I am able to turn up my nose in disgust at it, as I have just purchased a very promising-looking vegan fruit tart from the local health-food shop. And who knows, once I find that cookery course, I might be able to set up my own rival service! *Ed. Happy to oblige, Julie. In addition to evening vegan cookery courses, The Community Health Foundation (188 Old Street, London ECIV 9BP) runs regular 'hands-on' weekend courses in vegan macrobiotic cookery. The next such weekend is scheduled to take place in April. For full details contact Simon Brown on 01-251 4076. And while you're there why not pop into the Foundation's now all-vegan restaurant, where some of the finest cruelty-fre e food in London is to be had.

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 â&#x20AC;&#x201D; 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.

25 The Vegan. Spring 1989

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Reviews

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. TO. T

V'ii'.iSI NN

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The International Vegetarian Travel Guide 19891990/The Vegetarian Handbook The Animals' Voice Bi-monthly magazine, published by The Compassion for Animals Foundation Inc., PO Box 1649, Martinez, California (See also outside back cover of this issue) There's no doubt about it, this is a class act. Page after page of slick colour, exciting design and typography, punchy articles. Imagine the production values of the National Geographic transposed to the animal rights scene, and you'll get an idea of the sort of magazine this is. "It looks the way it does", says the publisher, "because any other format would only lend itself to the image the public already has of the animal rights movement: zealots disseminating underground materials, none of which is based on fact or reason." So far so good — the animal rights movement (or at least, the U.S. part of it) has finally acquired style. But what about the content?

It's all familiar ground, but well executed for all that. The obligatory pieces by Regan, Singer (Peter), Singer (Isaac Bashevis), and the rest of the animal rights 'mafia'; a little poetry; a little fiction; a largish news roundup; a spattering of unsanitized gore, preceded by 'close-your-eyes-now-if-youdon't-want-to-see-this' warnings; a mercifully light hand with 'celebrity features'. All very predictable, but very worthy. Plenty of room here for a few new ideas and — that mag-

(Ed.) Viv Preece VSUK £3.99/£2.99 Pbk, 288pp/128pp ical word — inspiration! Which way is the movement headed?

What's holding us back? Who are tomorrow's philosophers?

Why is our progress so painfully slow when compared to other great movements of our time? We would like to see these fundamentals honestly addressed and debated. The movement has been shackled for too long by a blind unwillingness to nurture new, maybe even critical, ideas. Platitudes don't make for progress.

But let's not be overly censorious. The Animals' Voice is streets ahead of most other publications. Unlike almost every other vegetarian magazine you've ever seen, it is — hold your breath now — outgoing. It actually wants meat-eaters, legislators, doctors, teachers and other 'opinion-formers' to read it. It's written in language they can understand and relate to. In fact, the publisher states that for every paid subscription they receive, they'll send a complimentary subscription to a targeted 'person of influence' (i.e. congressman, mayor, etc). If anything is guaranteed to expand our all-too-cosy circle of cognoscenti, this policy Vdll.

(Have you ever wondered why our movement is so exclusive?

It repays careful analysis).

The Animals' Voice gives us a glimpse of the direction in which the animal rights movement could and should be moving, and richly deserves your support.

• Peter Cox & Peggy Brusseau

The Vegetarian Society has now split the old Handbook (which at one stage, many years ago, I edited) into two separate publications, the latter mainly comprising a 'shopper's guide'.

Prior to their publication I received a furious letter from the compiler/editor, claiming that I had 'rubbished' her efforts by writing a favourable review of Lynne Alexander's Staying Vegetarian, a book which cast a critical eye over vegetarian guest-houses, something the VSUK is in no position to do.

The distinction remains: the new travel guide provides loads of helpful information about a large number of restaurants and guest-houses, but the comments are all positive; except for the occasional moan about prices, there is not a hint of criticism.

The VSUK Travel Guide is pretty comprehensive, but Staying Vegetarian gives one a much more realistic idea of what to expect of the guesthouses covered.

Something vegans will want to know is how this guide compares with The Vegan Holiday & Restaurant Guide. The main advantage of the VSUK's is the amount of information it conveys about the type of food served, prices, ambiance etc. (though the compiler's enthusiasm is such that she liberally peppers her text with exclamation marks, which this reader found intensely irritating). At first glance the information appears very full, as phrases like "vegans catered for" or "vegans

not catered for" appear regularly, but unfortunately there are some entries which contain neither phrase, and in those cases a vegan has no way of knowing if the proprietors failed to answer the question, the typesetter left it out, or what. And (not surprisingly perhaps) information about vegan food is rarely given for restaurants abroad.

Nevertheless, this guide definitely complements the Vegan Society publication, and any vegans who eat out or travel (whether in the UK or abroad) will want a copy.

The Vegetarian Handbook is a very different story. Any socalled 'Product Directory' that lists on the one hand Sainsbury's All Butter Highland Shortbread Rounds and other 'All Butter' biscuits as suitable for vegans, and on the other Granose soya yoghurts, Sunrise soya ice creams, and Safeway, Tesco and White Wave soya milks as unsuitable is simply a joke. The Editor might claim that she used the information supplied to her, but as anyone compiling a shopper's guide learns very quickly manufacturers' information is frequently inaccurate and must always be double-checked.

Thank heavens for the Vegan Society's Cruelty-Free Shopper — what would we do without it?

• Leah Leneman

PREGNANCY, CHILDREN,

and the VEGAN DIET

Pregnancy, Children and the Vegan Diet Michael Klaper MD Gentle World Inc £4.95 Pbk,108pp Today there are still many people who consider vegans to be 'oddballs', and while there yet remains some truth in this concept, an increasing number of

26 The Vegan. Spring 1989 J

people go vegan after serious consideration of the reasons advanced for it. These are ethical, religious, anthropological, ecological and health. But whatever the reasons it remains important that novice vegans should understand its nutritional basis.

Happily there is an expanding literature on vegan nutrition which caters for both lay and scientific readers. In recent months two important books have appeared: Vegan Nutrition — A Survey of Research, by Gill Langley and now Dr. Michael Klaper's book. [Ed. Each obtainable direct from the Vegan Society for £4.95, plus 75p postage and packing.]

This one lacks an index but the chapter headings and subsections compensate well for this. Appropriate references will enable advanced readers to review the sources and there are also lists of foods with important contents and amounts along with many, varied recipes.

Each chapter deals with specific vegan concepts. The first takes a broad sweep of the field and reminds readers that a plant diet avoids most of the pollutants present in animal and milk derivatives and that nutritionally-unaware parents can inflict unbalanced diets on their children. Dr Klaper explores the minutiae of nutrition education in the next chapter when he deals with the basic components of foods, where best to obtain them and in what amounts — so that readers at a basic level will know what to shop for and the best way to prepare these foods. He is both reassuring and informative on important topics like vitamins, particularly B 12 and D, and also rickets and osteoporosis in relation to foetal and maternal needs. There is some repetition here, deliberately — as an aid to memory.

Traditional and vegan diets are compared for their effects on children and the results are reassuring or disturbing, depending on your food style.

There is no doubt which children fare better. All the familiar misquotes about vegans are adeptly handled and countered with valid objections against meat and milk derivatives. The book is full of practical nutritional tips for feeding and weaning children.

27 The Vegan. Spring 1989

Finally, and perhaps most fascinating of all, is the section on the ecology of veganism with many astonishing facts, such as (hat the true cost of a pound of beef is $35 (£20) whereas 14 cereal breakfasts basically cost 6 cents (3.5p)!

The book is, moreover, right up-to-date, even discussing salmonella infection in poultry.

• Dr David Ryde

day. Note the results." I tried it, but wasn't really in a fit state to note anything by day three. Let it pass. What I won't let pass, however, is the drooling over "humanely-produced meat" (i.e. no growth promoters, less factory-fanned). My God, soon they'll be calling it 'crueltyfree'!

• Peter Cox [Ed. For the record, Peter, a number of organizations— including the RSPCA, 'Compassion in World Farming' and 'The Athene Trust' — are already doing that. And so, despite the Vegan Society's efforts, the animals lose yet another round in the continuing 'cruelty free-forall'] t f

The Residue Report Stephanie Lashford Thorsons £4.99 Pbk, 215pp Misleadingly subtitled "the action plan for safer food", this book is, in fact, a varyingly useful sourcebook for those who are interested in learning about the kind of contaminants that lace so much of our food nowadays.

A great deal of its potential usefulness to consumers is, however, thwarted by a baffling layout. Sadly, the author has been seriously let down by poor editing and eccentric typography. Want to know about pollutants in water (hardly an obscure subject)? You'll have to search through no less than six different locations throughout the book before you track down everything the book wants to tell you about it. Want to know about the mercury used in dental fillings? Try looking in the chapter entitled 'Pesticides' (bet you didn't think of looking there!). As if this textual confusion wasn't enough, no less than three different styles of subheadings add to the chaos.

The author's writing style is pleasantly chatty, and the reader does indeed acquire some interesting dope along the way. I liked Ms. Lashford's advice to "drink a bottle of regular supermarket wine one day and then a bottle of organic wine the next

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Animals, Nature & Religion Dr. Michael W. Fox Humane Society of the United States VHS video* (35 min) *On loan only (£1.00 per week, incl. 19-page notebook), from: Zoo Check, Cherry Tree Cottage, Coldharbour, Dorking, Surrey.

Opening with the Hopi Indians, who say we are out of balance with Nature, Michael Fox works through a concise, moving and lucid distillation of the great religions which call for a One World view.

From Taoism (humanity must live in balance with nature) and Zen ('rocks are peopling rocks'), to molecular biology (carbon, phosphates and nitrogen all move through the food chain) we are presented with the fact that 'the earth is our flesh.'

The spiritual-ecological explanation unfolds to both tragic and beautiful visual images, sprinkled with the enlightened

and uplifting words of great thinkers — St. Francis, Black Elk, Albert Schweizer...

Even from the Bible and the Koran are lifted those essences of Great Truth which behold the animals not as lower or higher than man, but as ensouled creatures with the very same love of and right to life as humans.

Unfortunately, all becomes corrupted in time by the human mind, for in fact even Darwin did not consider man as superior, but envisioned life as a tree: each day he wrote upon his hand 'not superior'. And no, we are not the fairy on the top. All is vanity.

The science of ethology — animal behavior — makes it clear that animals have an emotional life very similar to our own.

The great and terrible issues of killing for food, fur, magic and 'sport' and the torture of other nations in those black sacrificial dens of degradation called laboratories are enumerated. Some of the distressing visuals here are not new; they are familiar to many of us, yet who can fail to be moved at the sight of two monkeys reaching out to hold hands from the bars of their cages? The cages of man's mind in which his sickness dwells.

'We can only exploit that which we objectify' when we lose sight of the Oneness of all things. We breed dogs which can barely breathe, we manipulate genes to create transspecies animals. We are indeed the wickedest fairy creating mayhem. We have tried to become gods and idolized ourselves, instead of understanding that we are but one part and dependent upon the Whole.

But there is hope for the healing of this injured world if we embrace compassion; the 'boundless ethic.' The longing for the Great Vision — Eden, the Holy Mountain of Isiah, reaches out in the snatch of song at its end: 'Grant that I may feel you always in everything.' I wanted more.

It is packed with good things. Show it to the vicar — he needs it, but so does everyone else. Useful, stimulating and much more besides.

• Rebecca Hall

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silent disappearance of such a major resource (breastmilk) must be counted a catastrophe on a global scale" .

Many of the points made will ring all-too-familiar in vegan ears long-attuned to the atrocities perpetrated in the name of'progress' or 'market forces': "The development of the infant food industry has depended on the repeated testing of unproven products on unsuspecting customers without their informed consent"; and "where medical science and its close companion, commerce, has been destructive is where, as in the case of infant feeding, it has tried to manipulate and redirect a very successful evolutionary strategy at the expense of the health and lives of millions of

THE POLITICS OF BREASTFEEDING

The Politics of Breastfeeding Gabrielle Palmer Pandora £6.95 Pbk, 309pp The Politics of Breastfeeding is a work I would highly recommend to anyone with more than a passing interest in one of the greatest tragedies of the modern age — the rise of bottle-feeding and the resulting world-wide decline in the natural and only proper way to feed babies and infants. A tragedy for humans and sex-exploited animals alike.

A writer (Alan Berg) quoted in the book sums up the situation admirably: "The all-but-

Did y o u k n o w

Peggy Brusseau is author of Let's Cook it Together (Thorsons) and co-author of the forthcoming The Quick Cholesterol Clean-Out (Century) Peter Cox is author of Why You Donl Need Meat (Thorsons) and co-author of the forthcoming The Quick Cholesterol and Fat Counter (Century) Rebecca Hall is author of Animals

that

is far wore easily

vitamin

PL AMI L S O Y A M I L K

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a

that

marathon many

a survey by

B12

The Art of Breastfeeding La Leche League Angus & Robertson £5.95 Pbk,373pp In contrast to the above, The Art of Breastfeeding is a practical handbook, and is the book to have on hand to use and to give/ lend to anyone who has the slightest connection with babies and young children. It cannot be too highly recommended, and could be described as a total guide to parenting. This thoroughly revised and anglicized edition contains the distilled wisdom of thousands of mothers who have successfully breastfed their babies, sometimes in the face of considerable odds. La Leche League is the world-renowned support organization for mothers and full details are given of how to contact your nearest group, plus the names of many other related support groups.

• Lis Howlett

? t o m l f

SOYA HltK

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consume

taken

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our

contestants

S O Y A MILK

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Leah Leneman is author of Vegan Cookery (Thorsons/Vegan Society), Soya Foods Cookery (RKP) and The Single Vegan (Thorsons) Dr. David Ryde is a general practitioner based in Beckenham

galvanize a few more people into joining the multi-fronted battle for a saner and juster world.

t a b l e t . -.

medftca\ r e p o r t s as

Are Equal and Voiceless Victims (Wildwood) Lis Howlett is Editor of The Cruelty-Free Shopper (Vegan Society) and regular contributor to The Vegan

assimilated

fro™

... and

babies".

I found the book fascinating for the background information on breastfeeding, for its historical perspective and most especially for the details of the baby milk industry and the scurrilous tactics it employs to promote an almost entirely unnecessary product. Appendices documenting formula mishaps and the economics of bottlefeeding, plus a survey of further reading, are provided.

Gabrielle Palmer's at times very personal account of her researches lets nobody off the hook, least of all the reader, and ends on a totally despairing note — hardly surprisingly given the catalogue of shame that is uncovered. But perhaps the outrage that it engenders will

for any

nutrient.

\ ei*clo&e a S.A.E p l e a s e

fitfcrature

Haw>fc Address SEE OUR

STANJDS A.T THE

LIVING* WITHOUT CRUELTY EXHIBITION KENSINGTON-LoNbONJ 16-I&JU NJ£

sENt> to- Plawi'il F o o d s ltd • B o w \ e s Well &ardev\s DovevRoad Folkestone <ev\t c v i q 6PO

28 The Vegan. Spring 1989 J

for vegans.

• A.E.Cripps, London E l l

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

Send your letters to: The Editor, THE VEGAN, 33-35 George Street, Oxford 0X1 2AY

Too Pessimistic I think Ronnie Lee [Winter '88] is far too pessimistic.

Animal rights publicity/propaganda is making tremendous progress in educating the general public. I distributed 'Christmas Without Cruelty' leaflets in Brighton and people were taking them eagerly, opening and reading them. Very few were thrown down.

I lend out Outrage! and The Vegan and people tell me they knew little of what goes on: the information is seldom presented to them so clearly. And surely the recent Salmonella and Listeria outbreaks can only be helping our cause.

Regarding direct action.

Lord MacCauley in his essay on Milton, said, "What are laws but expressions of opinion of a certain class which exercises power over the rest of the community". Of course evil laws should be resisted and we should support people courageous enough to bear the consequences of resistance.

On religion, I feel that the Vegan Society does not make sufficient capital out of Genesis, Chapter 1, verses 29 & 30. They make a very plain statement.

• Joyce Sandground, Hove

Animals & Religion We read with interest your interview with Tom Regan [Autumn '88]. As part of the 'faithful' working within the movement we are well aware of the bias of many against utilizing the latest animal welfare/ rights materials, including Regan's excellent video 'We Are All Noah', and Rev'd 29 The Vegan. Spring 1989

Andrew Linzey's books.

There is much ignorance of the beginnings of the animal welfare movement — many clergy were actively involved last century — and the reforming power of the church. The 'faithful' — which in this country number over 70% of the population — cannot be overlooked. They won't go away, nor should they.

It is a sad problem when they are persecuted by agnostics within the movement, instead of being welcomed and encouraged.

• Alice & Andrew Shore, International Network for Religion & Animals, Birdwood, Australia

Shoeshop Venture?

An idea I have chewed over for a long time and still like the taste of is for a vegan shoe shop.

Not being the entrepreneurial type I present it for readers to consider — someone else might like to take up the idea.

Perhaps to avoid rivalry and maximize resources all business-minded people should best contact the Vegan Society for a parley.

Most shops seem to stock vegan suitable footwear in limited styles but a specialist shop not dealing only in plain canvas and wellies might do very well.

For instance, despite socks being available everywhere the Sock Shop has not settled for monochrome only but has eyecatching socks with a bit of fun and pizazz.

A vegan shoe shop could do something similar for shoes and

Free-for-all Congratulations to Lis Howlett for an excellent and revealing article in the Winter '88 issue.

I was a bit hazy over the uproar at the V/S meetings but on reading the article it became clear how right the Vegan Society's stance was and still is.

In the same issue, a letter states that, "abuse of the term 'cruelty-free' occurs because there is no recognized standard". Surely, 'cruelty-free' should mean 'cruelty-free', as Lis Howlett repeats again and again.

How wrong you can be when you haven't the full facts!

• Wilfred Crone, Christchurch

Waste of Paper Although I've renewed my subscription for 1989,1 have done so begrudgingly, due to the lamentable waste of paper in the last issue, most of which was used to slag off 'crueltyfree' campaigns by the BUAV and others.

Are you really interested in people taking the first step towards veganism or are you content with the number of vegans which already exists? I sometimes wonder.

Your hypocrisy was brought to a laughable level when I read the article 'Drop Into Your Deli' in the same issue. If that isn't encouraging vegans to line the pockets of the meat trade, what is?

• Chris Deacon, Plymouth

Leave it to the Customer I read with interest the article 'Cruelty-Free-For-All' [Winter '88], particularly the references to Cosmetics To Go. We at the company realize that we are operating in a sensitive market, and endeavour to implement a policy of continual re-evaluation of our products in order that they comply with the stringent ethical criteria that we have established. Therefore we are always grateful for constructive criticisms and act upon those we consider valid.

However, we feel that anyone to whom the ethical arguments that you have raised are important, is already well enough informed, both through our comprehensive brochure and relevant publications such as yours, to make their own

balanced judgement as to whether a product is in fact 'cruelty-free'.

We credit our customers with the intelligence to consider all our products separately and select from them on their individual merits.

• Marcia Davies, Cosmetics To Go, Poole

Taking a Stand I had to write and tell you that I have just decided to join the Vegan Society even though I have been a vegan for almost four years now.

My reason? Well, by chance I saw the Winter issue of The Vegan and I'm glad the Society is at last taking a stand and isnot afraid to criticize other animal welfare/rights groups which do not promote the vegan ethic.

• T h e r e s a McDonnell, Bristol [Ed. Reaction to Lis Howlett's feature has been mixed, with the positive outnumbering the negative approx. 5 to 1 — although we have balanced them evenly here. One main conclusion can be drawn so far, as the matter rolls on with no willing sign from those able to help clean up the mess. Almost all the criticism failed to address the main focus of the article: that campaigns, ethics, materials should at least live up to their titles; that a proliferation of different, counterfeit cruelty-free standards only serves to make a laughing stock of an obviously fragmented 'movement' and confuses its audience.

Those at odds with the piece seemed to have one thing in common: the illogical, and unacceptable demand that the Vegan Society operate as if it weren't a vegan Society, and promote something less than cruelty-free.

The two letters we publish above are symptomatic of the general misunderstandings.

"The first step towards veganism" can be encouraged more easily by clear, undeceptive signposts. Perhaps also Chris can supply us with a comprehensive list of approved shops where we can all do all our shopping? Marcia Davies fails to realize that the cruelty-free ethic is aimed not at the wellinformed but at the ill-informed members of the public.

To leave them all to decide what they think is cruelty-free means settling for the animalabusing status quo ]

J

Nodoeboard Diary Dates 17 March. Great British MeatOut Gala Dinner & The Animals Awards. Cafe Royal, Regent St., London. 7.30pm.

Tickets £30. See Notice.

18 March. Great British MeatOut. Covent Garden. See Notice.

24 March-18 April. Animal Rights & Wrongs. Exhibition of photocopy-based artwork on animal rights. Community Copy Art, 41 Culcross Bldgs, Battlebridge Rd., London NW1. 01-833 4417.

2 - 5 April. Euro-Niche Conference. Use of animals in tertiary education. Clark, Midgley, Harrison, Broom et al. Edinburgh University.

Registration £20 per day.

Accommodation £25 per day.

Details from:

8 - 9 April. Second Plamil HalfMarathon. The world's greatest sporting event specifically for vegans and vegetarians. St. Mary's Bay, Folkestone, Kent.

Noon. Runners/Stewards contact: Plamil Foods, Bowles Well Gardens, Folkestone, Kent. 0303 850588. See Notice.

15 April. Primate Action Day. March to Institute of Psychiatry. Meet 11,30am at Geraldine Mary Harmsworth Park, Lambeth Road. Move off noon. See Notice.

19 April. Vegan, gluten-free food demonstration by Lily Anne Latham SRN. Nature Cure Clinic, 15 Oldbury Place, London W l . 6.30pm. £2.50 (including food). Contact the Clinic on 01-935 6213.

22 April. World Day for Laboratory Animals March and Festival in Leeds. Contact NAVS on 01-580 4034.

29 April. Co-ordinating Animal Welfare Meeting. Earls Mead Community Centre, Broad Lane, Tottenham, London. l - 6 p m . Contact: CAW 0272 776261.

4 - 7 May. British Food & Farming Year Festival. Hyde Park. See 'News '.

16-18 June. Third Living Without Cruelty Exhibition,

Kensington Town Hall, London. Contact: Animal Aid, 7 Castle St., Tonbridge, Kent TN9 1BH. 0732 364546.

8-16 July. UK Natural Health Week. For details of materials, petition in support of natural medicine etc. contact: Jane Waters, UKNHW, Suite 4, College House, Wrights Lane, London WS. 01-938 2644.

2-6 August. 29th Annual Vegetarian Convention.

Humboldt State University, Areata, California. McDougall,

Robbins, Eisman, Akers, Klaperet al. Adults $175 single/5215 double. Children/ Youths from $100 (Accommodation and Food).

Contact: The American Vegan Society, 501 Old Harding Highway, Malaga, New Jersey 08328, USA. 0101 609 694 2887.

7-13 August. Vegan Week.

Nordhem, Sweden. 1,000 Sw. Kroner. Book by end of April.

Contact: Swedish Vegan Society, Kloverv. 6, 64700 Mariefied, Sweden.

24 September. Sunday Times Fun Run. Potential vegan runners contact Chris Phillips on 0737 833623.

Logo Competition As part of a programme of initiatives designed to curb the currently rampant misuse of the term 'cruelty-free' the Vegan Society is pleased to announce a competition — prize to be announced in the next issue — for a national and international logo to identify genuinely* cruelty-free products (*100% free of animal ingredients and animal testing). Subject to the quality of the entries, the competition winner will be announced at the 3rd Living Without Cruelty Exhibition (London, 16-18 June).

Entries to: LOGO COMPETITION, The Vegan Society, 33-35 George Street, Oxford OX1 2AY.

by popular

HALF MARATHON A. A. A.

RULES

SPECIFICALLY FOR VEGANS AND VEGETARIANS

NOON SAT 8th APRIL 1989

St. Mary's Bay, Near Folkestone, Kent

BMBBS FOR T H E FIRST

3

M E N AND WOMEN ITime certificate | \for all who \ complete the course

Presentation

of prizes

w a t e r stations throughout t h e course

Centre for ^ V ^ Alternative fc g Technology V i V

CanoHan y Dechnoleg Wahanol

Alt. Tech Courses The Centre for Alternative Technology is running weekend residential courses throughout 1989. Topics include Windpower, Healing Herbs, Woodland Management/ Coppice Crafts etc. Details from: CAT, Machynlleth, Powys, Wales SY20 9AZ. 0654 2400.

Easter Meet/ Summer Camp The first-ever vegan Easter Meet (all ages welcome: hostel and camping choice) will be held during 23-28 March 1989 near Wantage, Oxon. The 9th annual family (and others) camp will be held 6-12 August 1989 (youth event: 13-21) and 11-20 August (main event: families, couples, singles).

Venue: Margate/Hastings. Full details from:

Cost-Cutter

is staging its

I Changing rooms I A m p l e parking I Whole motel a c c o m m o d a t i o n booked for t h e w e e k e n d

The Council and Staff of the Vegan Society would like to thank everyone who sent in Christmas/New Year messages of goodwill during the festive season. Your greetings were very much appreciated.

request

Y>tumi£ UNDER

Thanks

at grand social in the

evening

• Vegan fare available throughout ENTRY FORMS AND AU DETAILS FROM Plamil Foods Ltd Plamil House.

Bowles W a i l Gardens.

Folkestone. Kent

1030318

Vegan Society members can now enjoy a 10% discount off B&B (not EM) all year round and 7.5% off self-catering cottage November-March at lnverdine Vegan Guest House, 11 Bridge Square, Ballater, Aberdeenshire AB3 5QJ. 0338 55759.

Coastline Walk This Summer, 27-year-old Vegan Society member Ms Dany Bell will begin a walk round the entire British coastline to raise money for a host of charities including the Vegan Society and Vegfam. The walk is planned to begin on 1 July and end by 31 December. If readers can help Dany with donations, sponsorship, advertising, promotion, accommodation etc. Donations (urgently required for postage costs to potential sponsors) payable to

30 The Vegan. Spring 1989 J

'Round Britain Walk'-please (enclosing SAE for sponsor form if you can support in this way) to:

Primate Action Day To mark its first anniversary — 15 April — Primate Action is asking all local groups to participate by distributing leaflets (£8/1000; £10/1000 with local group address); showing 'Pennsylvania Primates' video (£6.00); writing letters to local newspapers; holding public meetings; organizing high-street pickets of companies using primates in labs; holding vigil/publicity stunt. Contact: Primate Action, PO Box 254, London E5 8TB.

Health Study Dr. David Ryde (see 'Healthwise', The Vegan, Spring and Autumn '88) requests information from vegans regarding the following: experiences of feeding vegan infants and children; osteoporosis; vitamin B 12 ; changes upon going vegan — e.g. sports performance, endurance, mood, flatus, headaches, fluid intake, odours, digestion, micturition frequency, chilblains, scurf, sight, weight, general health.

Details to:

Animaline Update Readers are advised that the telephone number for this animal rights/welfare-related news service (See News, Autumn '88 issue) is now 0898 444058.

Local Groups Alloa. Gill Grant is keen to start a local vegan group in the area. Everyone welcome, including children. Contact

Avon Vegan & Vegetarian Group meets on the second Monday of the month at 7.30pm. Newsletter £2.00 per year. Help needed with MeatOut leafletting 18 March and Animal Charities Fayre on 6 May. Contact: Brighton Animal Rights meets every second Tuesday in 31 The Vegan. Spring 1989

The Marlborough pub, Princes Street at 8pm. Vegan social end of April. Contact: BARC, PO Box 307, Ship St., Brighton.

0273 738235.

Bristol Animal Aid Living Without Cruelty evening, 21 March, at Friends Meeting House, 300 Gloucester Rd„ Bishopston, Bristol. Guest speaker, stalls, Prize Draw.

7.30pm. Contact: BAA, PO Box 589, Bristol BS99 1RW. Bromsgrove Animal Aid holds open monthly meetings upstairs at the Golden Cross Hotel, High Street at 7.30pm on first Wednesday of the month.

Admission 20p. April 5, Guest speaker: Trevor Hall of NAVS. Contact: BAA 021 445 5728.

Kidderminster Animal Rights. New group welcomes members. Contact as above.

Life Before Profit is an independent pressure group in South London campaigning against all forms of exploitation, promoting positive initiatives. Meets on first and last Monday of the month at Veganomics restaurant, Lewisham at 7.30pm. Jumble Sale on MeatOut Day. Contact:

London Vegans start a new series of regular last-Wednesdayof-the-month meetings, open to all, on 29 March at Millman Street Community Rooms, 50 Millman St., London WC1. For confirmation of venue and further details contact Ted O'Dwyer on 01-474 0300 (eves).

Manchester & District Vegans & Vegetarians meet on the first Wednesday of the month at The Old Wellington, Shambles Square, Manchester at 8pm. Range of social and other activities. Contact Helen on 061 743 1872.

Southend Animal Aid Living Without Cruelty Concert, The Esplanade, 13 May. Local bands. Tickets in advance £3.25 or £4 on door includes vegan buffet. Bar. Contact: SAA, PO Box 211, Southend. 0702 353888.

The Vegan Action Group welcomes new people who are actively committed to veganism and public education.

Fortnightly meetings. More details from: VAG, Rm 16, 136 Ingram St., Glasgow G1 1EJ.

T h e Great British

Meat Out

GALA DINNER &THE ANIMALS AWARDS

1989

rganized by Animal Aid, Animaline, Compassion In World Farming, the Vegan Society & the Vegetarian Society the second MeatOut aims to raise money for a leaf protein scheme feeding malnourished children in Sri Lanka. (£5,400 went ofTlast time).

Approx. £40 enables one primary school to purchase the simple machine needed to extract the juice from green leaves which can be processed into leaf protein. It can then be added to many dishes, providing protein and substantial quantities of vitamin A, calcium and iron.

As before, leaflets, sponsor forms, T-shirts are available for individuals and to help local groups with their own MeatOut events: public meetings, taste-ins, leafletting, social evenings etc. Local group information can be given to (0983 616980) and heard on (from 13 March) Animaline (0898 444058).

Everyone can contribute towards MeatOut's fund-raising by being sponsored for or sponsoring someone pledging to spend the day meatlessly; by buying T-shirts; by sending donations; by attending the Gala (see below).

A MeatOut street happening is planned for the East Piazza at Covent Garden with stalls, food, busking*— Capt. Sensible, The Senators, Cleaners From Venus — juggling and other celebrity visits between approx llam-5pm

O

* M O R E BUSKERS WANTED

Please contact any of the organizing Societies.

The first of its kind on the British animal welfare/rights agenda, the success of this major event at the Cafe Royal DINNER (Louis & Pompadour suites), Regent Street, London on Friday 17 March will &THE depend greatly on people making a special effort to attend.

ANIMALS Vegan dinner AWARDS Entertainment — including new group Playing for Time, plus brilliant dancemime duo Adam Darius & Kazimir Kolesnik.

Raffle prizes, Bar. Celebrity host/hostess and award winners Carol Royle, Rita Tushingiiam, Spike Milligan, Carla Lane, Virginia McKenna, Captain Sensible and others.

The first-ever Animals Awards will be presented to those who, it is felt, have made a significant contribution to the rights/welfare of animals in recent times.

Tickets £30 each for this very special occasion from the Vegan Society, but hurry!

GALA

Leaflets £1.15/100, £4.50/500, £7.50/1000 T-shirts £6.50 each (incl. p&p) Sponsor forms All above are available from: Animal Aid, 7 Castle Street, Tonbridge, Kent TN9 1BH. 0732 364546.

J

Publications & Promotional Goods T h e items shown in this section a r e j u s t a selection f r o m the range stocked by the Vegan Society. Please send for our free Merchandise List for a full listing.

All prices include VAT, where applicable, but are exclusive of postage and packing (See Order Form for rates). Items m a r k e d [VS] a r e published by the Vegan Society.

COOKBOOKS

choosing 100% animal-free products as part of a vegan lifestyle. Thousands of entries organized into easy-to-consult sections. Handy, pocket-sized format. £2.50

r oo • 1 2 1

A FUTURE Tntr ComoWf C**» VrgetMuwuHH

PUBLICATIONS

THE Tofu Cookery Louise Hagler Superbly illustrated, largeformat collection of more than 200 recipes, from appetizers to main course dishes and desserts. "A gem of a book" — Leah Leneman. £6.95

[VS] The Caring Cook Janet Hunt An ideal budget-priced vegan cookbook produced with those new to cruelty-free living in mind. A comprehensive selection of everyday and special-occasion recipes, plus a mass of hints and tips. Sturdy, wipe-clean cover. £1.99

GENERAL Food for a Future Jon Wynne-Tyson

[VS] The Vegan Holiday & Restaurant Guide (Ed.) Colin Howlett Standard guide to vegan accommodation and eating places in the U.K. More than 600 clearly organized entries, incl. new section on vegan holidaymaking abroad. Handy, pocket-sized format. £2.50 NEW! 1989 Supplement to the above.

50p

NEW EDITION! 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. £4.99

mm THE

k

The Compassionate Gourmet Janet Hunt

J

Leah lineman

A book to persuade you that it really is "worth the bother" for one. £4.99

MA«JO«I£ SPJic.c:

THE DREADED COMPARISON

GARDENING

»HC

The Atomaewe dfliem to -v-ar** Crops

KfmttM

[VS] The Cruelty-Free Shopper (Ed.) Lis Howlett Best-selling, informationpacked (124 pages) guide for those seeking assistance in

Veganic Gardening Kenneth Dalziel O'Brien A comprehensive, yet easy-tofollow guide to the subject by the system's greatest living exponent £6.99

Vegan Cookery Eva Batt An updated [1985] and restyled edition of the first major vegan cookbook ever published, with over 300 recipes, plus practical advice and nutritional information. £2.99

ANIMAL RIGHTS

VKJuae *

•m •

Exotic dishes from all around the world for those who love animals and foodl £4.99

VEGAN

Singife. cwwwent and anwliamfl mpab - tru*

NEW! The Single Vegan Leah Leneman Compassion: The Ultimate Ethic Victoria Moran An examination of the history and philosophy of the vegan movement. £4.95

Soya Foods Cookery Leah Leneman First-rate introduction to this vast subject, with hints and more than 100 adventurous recipes for soya yoghurt, soft 'cheese', mayonnaise etc. £4.95

The Vegan Cookbook Alan Wakeman and Gordon Baskerville 200 richly varied and carefully graded recipes — ranging from the quick and simple to "the slower or dearer or more complicated but delicious!"

Complete with nutrition notes and checker. £4.95

AUCt

ilAVHI

WAIKM

NEW! The Dreaded Comparison Marjorie Spiegel A penetrating study loaded with striking comparisons of human and animal slavery, of racism and speciesism. £3.95

32 The Vegan. Spring 1989 J

cotton: 'Give Bottle the Boot' — red and white on navy blue; 'Ban Blood Foods' —red and black on white. Sizes : 'Bottle': S/M; 'Blood Foods': Small only. £3.50 Children's: Multi-colour 'Famous Vegans...' design on white cotton Sizes: 22", 26",

THE STRUGGLE FOR

ANIMAL RIGHTS TOM REGAN

28".

The Extended Circle: A Dictionary of Humane Thought (Ed.) Jon Wynne-Tyson Indispensable, award-winning anthology of quotations concerning our treatment of non-human species. £5.95

NUTRITION & HEALTH

NEW! Pregnancy, Children and the Vegan Diet Dr. Michael Klaper A how-to-do-it guide to ensuring health and balance throughout pregnancy and to raising healthy children on a 100% animal-free diet. £4.95

PROMOTIONAL GOODS

Car/Window Sticker Bearing slogan 'Give Bottle the Boot — Go Vegan!' and printed red and black on white self-cling plastic. 11" x 21/2".

50p Button Badges (11/2") Two colours. Please specify design(s) required using letter code.

25p each, four for 90p

-=l /St* ove TLE •AB tOT the

0

^jBSaOiP««-r

T-Shirts Adult: Two designs on 100%

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

£2.75

The Struggle for Animal Rights Prof. Tom Regan A leading philosopher lucidly puts the case for animal rights.

Chapters on farm and laboratory animals, hunting, dissection, plus autobiographical sketch. £3.50

Multi-purpose Stickers (11/2")

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

Refillable.

35p

j

Envelope Savers (Re-use Labels) 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)

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

NEW! [VS] Vegan Nutrition: A Survey of Research Gill Langley MA PhD The most authoritative and upto-date work on the subject, complete with summaries, highlighted major points, easy-touse tables, and a detailed index.

Meets the needs of the layperson and health professional alike. £4.95

The Home Herbal Barbara Griggs A handbook of simple remedies. £2.95 33 The Vegan. Spring 1989

Notelets

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

TOTAL COST OF MERCHANDISE POSTAGE & PACKING Inland: Order up to £2.50 in value — add 35p • £2.51 to £3.50 — add 60p • £3.51 to £5.99 — add 75p • £6.00 to £9.99 — add £1 • £10 to £20 — add £1.50 • over £20 — free Eire and Overseas: Please increase total payment by further 10% to cover additional surface-rate postal charges. (NB Goods sent airmail by special arrangement only.)

TOTAL REMITTANCE* I enclose a cheque/postal order for £ made payable to: The Vegan Society Ltd. Name Address Postcode.

•Orders to be sent to Eire or overseas must be paid for by International Money Order or by Sterling cheque drawn on an English bank

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

45p

J

" W o e d a U e

>>

The Saltings, Lelanl St Ivas, Cornwall Tel (0736) 753147

EVENTS

ACCOMMODATION A C C O M M O D A T I O N for Gt vegan in exchange for property maintenance/housework and voluntary help for Vegfam. Write to "The Sanctuary', Nr. Lydford EX20 4AL.

ACCOMMODATION WANTED

THE MYSTERY OF THE LIGHT WITHIN US 19th to 21st M a y

L O U G H B O R O U G H . Female student requires self-catering accommodation for session 89/90. Tel: Duraley (0453) 8104IS.

ACTIVITY HOLIDAYS

THE HEALING OF OUR EMERALD PLANET 14th t o 16th J u l y T o b e held a t : T h e O r d e r or T h e C r o s s Snelsmore House Nr Newbury, Berks R G 1 6 9 B G Contact Frank Thornley on 0635-41266

For comprehensive list see Special-Interest Holidays and Holidays Abroad sections of The Vegan Holiday & Restaurant Guide (£2.50 + 35p p&p)

B I C Y C L E B E A N O . Really special cycling weeks in magical Mid-Wales.

Vegetarian wholefoods (vegan). Non-macho. 59 Birchill Rd, Clehonger, Hereford Tel: 0981 251087.

BUSINESS OPPORTUNITIES T H E I N T E R N A T I O N A L Jewish Vegetarian Society has a Franchise available on favourable terms to operate the restaurant at Headquarters at 855 Finchley Road, Golders Green, London NW11. Tel: 01-455-0692

COURSES R E S I D E N T I A L Weekend/Day Courses.

Wholefood Establishment, No smoke.

Norfolk Village Pub converted.

Bunkhouse-style accommodation. SAE Castle Acre Staging House, PE32 2AG.

EATING OUT P E M B R O K E S H I R E . Wholefood vegetarian/vegan cafe in delightful setting.

Open Easter to October. Ramblers and cyclists welcome. Suimyside Tea Room Nevem, Newport, Dyfed.

M E E T

Y O U R

V E G E T A R I A N invite

all unaitatched

HOLIDAY ACCOMMODATION ABERDEEN. Vegan/Vegetarian bed and breakfast. (Non-vegetarians welcome).

Central location, near bus/rail stations.

Open all year. Central heating, television and tea/coffee facilities in rooms. Packed meals available. Arden Guest House, 61 Dee Street, Aberdeen. Tel: (0224) 580700.

(Phone no. shewn incorrectly in last issue.

Please try again.)

ANGLESEY. Modem 6-berth caravan (not on site), animals welcome, 2 miles from Beaumaris. Ideal touring location.

Tel: 0248 810530.

BEXHILL-ON-SEA. Vegan/vegetarian bed & breakfast. £7 per night. Radio, TV. tea and coffee facilities. Completely vegetarian household. Vegan bedding etc. 10 Deerswood Lane, Bexhill TN39 4LT. Tel: 042 43 5153.

C O T S W O L D S . Enjoyable food, vegan or any diet. Splendid situation, magnificent views. Spacious accommodaion. Friendly, relaxed atmosphere. Pels welcome.

Brimscombe 882343.

"FAIR P L A C E " . Watermillock-onUllswaler, Penrith CA11 0LR. Vegetarian a Tel: HASTINGS 1066 COUNTRY. Delicious vegetarian/vegan wholefood meals, comfortable surroundings, interesting library, in large Victorian house. Quiet area one mile from sea. Ideal touring base. Also self-catering cottage in bea

M A T C H . . .

M A T C H M A K E R S

vegans

nationwide

to our

SUMMER SOCIAL without

any obligation

to join

VMM

Send * stomped eddresed envelope for detent to: Soclel Sec, VMM, Century Use, Nelson Rd, London H8 9RT

Quiet Country Hotel overlooking beautiful Malestuary and bird sanctuary. Britain's oldest vegetarian and vegan hotel is famiv owned and stands in its own grounds dose to beaches and unspoilt coastal walks. Superb cuisine and friendly personal service Some rooms with shower/wc en suite Fa further information and brochure please contact John and Pamela Barrett

HIGHLANDS, near Loch Ness.

Vegetarian guest-house, vegan meals always available. Disabled access. Gendale, Mandally Road, lnvergarry, Invernessshire. Tel: 08093 282.

NORTH WALES. Beautiful Victorian stone farmhouse just 3 miles from Snowdon and near Anglesey's sandy beaches. Luxury accommodation.

Exclusively wholefood vegan/vegetarian gourmet cuisine. S.A.E NORTHERN SCOTLAND. Overlooking sea. Beautiful area. B & vegan B. £8/night. £40/week- EM available. No smokers.

"Ataireachd Ard". Salt Street, Brora.

Sutherland. (0408) 21512.

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 SHROPSHIRE. Bentley House. 18C house in unspoilt countryside, close Ludlow, Streltons, Ironbridge. Exclusively vegetarian/vegan wholefood. Vegan proprietors. Central heating. No smoking. B & B. EM, packed lunches. Tel: 05887 255.

SNOWDONIA. Old Rectory Hotel, Maentwrog. Tel: 076686305. Three acres riverside gardens, near Portmeirion Harlech, ideal walking. Traditional & veg/vegan diets. En suite, budget or mainhouse accommodation, weekly & family rates. Dogs welcome.

SOMERSET. Self-catering 16th Century lestored stable with comfortable modem interior. Sleeps two. Set in grounds of vegetarian guest-house. Ideal walking.

National Trust visits, relaxing. Crewkeme (0460)73112.

SOMERSET. Exclusively vegetarian/vegan accommodation in 16th Century listed house. Situated bordering Devon and Dorset. Is an ideal base for touring, country walks or just relaxing. Informal atmosphere, BB & EM. Also self-catering available. Vegan proprietors. Details Merefield House, East Street, Crewkeme, Somerset.

TA18 7AB. Tel 0460 73112 SOUTH O F FRANCE. Cheap accommodation available in a rural setting. Come and share this unspoilt region of the Pyrenees with two friendly e vegans. Write for details to: ST IVES, Cornwall. Exclusively vegetarian/vegan guest-house overlooking St Ives Bay. Close to beach and scenic coastline.

Open all year. Centra en

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TENBY. Enjoy Welsh hospitality at Duneside vegetarian/vegan guesthouse.

Penally, Tenby, Pembrokeshire SA70 7PE. Central heating, open all year. Phone 0834 3365.

TOWCESTER. Northants off A5/A43. B & B in family house. £10 per night for vegans and non-vegans, non-smokers. Te: 0327 51318.

TREMEIFION — Excellent accommodalion in the Snowdonia National Park.

Exclusively vegetarian and vegan cuisine, organic wines. Hill and mountain walks, safe sandy beaches, unrivalled views. No s

YORK. Historic city for all seasons. Close to Centre. Easy parking. AA/RAC Listed.

Imaginative Menus. Non-vegans also welcomed. November-April (excluding public holiday weeks) 3 nights plus: £15 p.p.p.n. for bed. breakfast and evening meal.

HEWORTH GUEST HOUSE. 126 East Parade, York Y 0 3 7YG. Tel: (0904) 426384.

Welcome! Vegans Vegetarian Guesthouse in the Lake District offers delicious and varied meals in a friendly and relaxed atmosphere.

Vegans always welcome — please advise when booking so we can plan our set menus accordingly. No smoking.

Open for dinner to non-residents (booking essential). for brochure to:

Tel: (076S7) 72830

t , S V E R D E N

e

Vegan Guest House Bal later

* Set in the Grampian Highlands of Scotland ' Wholesome, healthy cruelty-free food * Free use of cycles for guests SELF CATERING COTTAGE attached.

Fantastic scenery, endless walks 10% discount for vegan society members No smoking.

TtL Balkier 55759for ielails.

"Seapoint" I'pway, Porlock, Somerset, TA24 8QE

• Spacious Edwardian H o u s e o v e r l o o k i n g Porlock Bay • O p e n log fires • Coastal/moorland walk • Trad/vcgciarian/vegan meals • Special d i e t s W r i t e o r telephone

- V E G A N / V E G E T A R I A N ->

GUESTHOUSE IN THE HEART OF WALES PARK CRESCENT, LLANDRINDOD WELLS, POWYS. Tel. (0597) 2186.

16th-C FARMHOUSE. Peaceful 2 acres of countryside, wholefood breakfast, EM by arrangement. We are experienced in

34

The Vegan. Spring 1989 J

preparing wholefood cuisine and happily cater for vegans and for special diets. En suite facilities and private bathroom.

Comfortable and relaxed atmosphere. Log fire, colour TV. Also holiday cottage in converted bam attached to farmhouse. Nut Tree Farm, Stoughton Cross, Wedmore, Somerset. Tel: Wedmore (0934) 712404

MAIL ORDER AROMATHERAPY. The fastest growing alternative therapy in Britain. (Probably the oldest, dating back 4000 years.) Top quality, pure holistically-blended therapeutic oils. Essential oils. Vegetable carrier oils, for massage, inhalation, vaporization.

For

NATURAL FRIENDS Make new friendships with others interested in veganism/vegetarianism, fitness, alternative therapies. New Age philosophies, 'green' issues, the countryside, animal welfare. Peace, astrology, paranormal phenomena, alternative lifestyles, and all things natural. NATURAL FRIENDS is a unique friendship organisation.

There are many hundreds of members nationwide — and we're growing fast, but organically! Very reasonable fees! Yearround advertising! Regular update lists! Plus a members* magazine! Please send a stamp for details to: NATURAL FRIENDS (VGN), 15 BEN YON GARDENS. CULFORD. BURY ST EDMUNDS. SUFFOLK. IP28 6EA. TEL. 028484-315 (ANYTIME).

NEW AGE CRUELTY-FREE PRODUCTS. A complete range of vegan personal care and household products from various manufacturers, not tested on animals.

Catalogue from: NEW AGE PRODUCTS, PO. Box 22, East Horsley, Leatherhead, Surrey, KT24 6SX. Tel: (04865) 5115.

PERSONAL

HANDWRITING analysed. Know yourself, your partner, your personne i

MING TATTON D.F. Astrol. S. gives personal & postal astrological consultations, bringing deeper understanding of yourself, relationships and future trends. SAE to: 17 Parkfield Street, Rowhcdge, Colchester, Essex C 0 5 7EL.

Additional words: 35p each.

Box No: £2.00 extra Semi-display: £6.00 per single column centimetre Series discount (4 consecutive insertions): 10% PAYMENT Pre-payment please 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 2AY. Eire and Overseas: payment must be by sterling cheque drawn on an English bank or by international money order.

PUBLICATION DATES March, June, September, December

RURAL community (mixed ages, mixed diet, mixed gender) seeks new members.

Send A5 SAE for interesting details to

COPY DATES

PUBLICATIONS

Life Stream. Ash House. Stedham.

Midhurst. W. Sussex. GU29 0PT. Tel. (07308113642.

We have experience in ihe selling up and managing of such establishments. Help available for everything from cash-flow projections and shop design 10 cookery skills!

For ct:

RECIPES and features wanted for publication in new vegan book due out summer 1989. Shara Publishing, PO Bo* 4, Penzance, Cornwall TR18 2UR.

VEGAN AROMATIC Bath Products, Hair Care and perfumes. For full information and price list send S.A.E. to Dolma, 19 Royce Avenue, Hucknall, Nottingham.

NG15 6FU. AGENTS REQUIRED.

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.(».

200-£8.00. 500-£19.25. Prices include postage.

R U N N I N G OR T H I N K I N G O F RUNNING A WHOLEFOOD CAFE/RESTAURANT?

AH!MSA. Quarterly magazine of the American Vegan Society. Veganism, Natural Living, Reverence for Life.

Calendar Year subscription S15. Address: 501 Old Harding Highway, Malaga, NJ 08328, USA. Required from 1 May

Secretary/Shorthand-typist (or audio typist) Tremendous work satisfaction and worthwhile career for exclusively vegan work, leading to varied and interesting administrative duties for right person with pleasant personality. Salary negotiable. Help offered in locating suitable accommodation.Write no later than 17 April. staling availability and enclosing CV, to: Well Gardens, Folkestone, Kent CT19 6PQ.

SITUATIONS VACANT VEGAN COOK needed at a new vegan cafe/cruelty-free shop in Worcester. Must make great cakes.

THE STOP SMOKING S E C R E T ' .

Kick your addictive craving once and for all. Detailed manual shows how to save your health. Write for further details to Chartsearch Ltd, 14H Willow Street, London EC2A 4BH. VEGFAM feeds the hungry — vegetable foodstuffs, leaf protein, horticulture, irrigation, afforestation etc. The Sanctuary. Nr. Lydford, Okehampton, Devon EX20 4AL. Tel: 0822 82203.

VEGGIES Catering Campaign vegan caterers to the animal rights movement.

Also McCatalogue of leaflets, badges, posters. SAE to: 180 Mansfield Road, Nottingham. Tel: 0602 585666.

First of preceding month 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.

RATES AND CONDITIONS All prices inclusive of VAT Personal: £4.50 for 20 words (minimum).

Additional words: 25p each.

MISCELLANEOUS ARTISTIC, creative and musical minded non-smoking vegans, who are interested in involving themselves in all aspects of live and recorded music, computer, graphic and video pro e c We are also interested in hearing from quality vegan mobile caterers, potential road crcw and anybody with positive enthusiasm towards promoting compassionate living.

VEGAN AND UNATTACHED? Introductions, socials and friendship network nationwide.

Get together with like-minded people by contacting Gail at

VEGETARIAN MATCHMAKERS Century House, Nelson Road, London N8 or ring 01-348 5229 (anytime)

The Vegan. Sprint- 19X9

THE CANCER HELP CENTRE, BRISTOL. Send for our free introductory brochure. The full Therapy Pack costs £8.50, including details of all aspects of our programme — vegan diet, stress-control, psychological counselling and healing.

Cancer Help Centre, Grove House, Clifton, Bristol BS8 4PG. Ttelephone help-line: (0272) 743216.

Commercial: £6.00 for 20 words (minimum).

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.

When replying to an advertisement please mention that you saw it in The Vegan

VICCO Vajradanti Unique Ayurvedic Toothpaste A completely n a t u r a l p r o d u c t i containing 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 w i t h the a n c i e n t Indian 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 lasting P l e a s a n t F r e s h T a s t e — F r e s h Breath Contains No S u g a r — Flouride Free N O W AVAILABLE FROM WHOLEFOOD SHOPS OR PRICE £1.25 FROM: M a n d a l a Imports. 7 Z e t l a n d Road. R e d l a n d .

BRISTOL BS6 7AQG

Contains no animal ingredients

I Not tested on animals

35

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