The Vegan Spring 2001 by The Vegan Society

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CONTENTS WATER SHED

NEWS

1. The region draining into a river, river system, or body of water.

SHOPAROUND

FROM HORSE POWER TO FLOWER POWER

2. A crucially important time or event; a turning point.

DIET MATTERS

Reader's Digest Universal Dictionary

SUKHAWATHI: SEARCHING FOR 'PURE UNO' IN SRI LANKA

REVIEWS

MEGAN THE VEGAN

PETS... MAKING THE BEST OF A BAD JOB

A TIME TO SAY YES, A TIME TO SAY NO

RECIPES, GOODBYE WINTER, HELLO SPRING

THE BIG BAD WOLF AND HIS VEGAN FRIENDS

POSTBAG

MEET THE NOTMILK MAN,

If there was ever a time when the unnatural nature of consuming animal products became clear to all who cared to look, then the last weeks' events must have been it. The carcasses of rotting animals could not be burned, buried or transported without causing great concern to some community somewhere. The thought of polluted drinking water or contaminated air caused some parents to send children away from their homes. The suffering of the innocents; the children, the lambs and the calves, motivate us all to want to save them. And we can, in the future at least. The Eden Project and Plants for a Future demonstrate the many uses of plants and the members of the Vegan Society can celebrate the many benefits of a plant based lifestyle. The young and the open minded are ready to change; we can be ready to help.

AN INTERVIEW WITH ROBERT COHEN

E d i t o r Tercy Bevis Design a n d p r o d u c t i o n b y Geerings of Ashford Printed by Geerings of Ashford o n G Print chlorine-free paper

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ISSN 0 3 0 7 - 4 8 1 1 437393

C h i e f Illustrator Rhian Thomas

Fax 0 1 4 2 4 7 1 7 0 6 4 e-mail: info@vegansociety.com

GROW VEGAN

SILENT SPRING-RITUAL ARSON

IF RATS COULD SPEAK

LISTINGS

PRIZE CROSSWORD

10 WAYS TO HELP A STRUGGLING VEGAN

VEGAN SOCIETY LOCAL CONTACTS

ÂŠ T h e Vegan Society T h e views expressed i n The Vegan d o n o t necessarily r e f l e c t t h o s e o f t h e E d i t o r or o f t h e Vegan Society C o u n c i l . N o t h i n g p r i n t e d s h o u l d b e c o n s t r u e d t o be V e g a n Society policy unless so stated. T h e S o c i e t y accepts n o liability for a n y matter in t h e m a g a z i n e . T h e a c c e p t a n c e o f a d v e r t i s e m e n t s ( i n c l u d i n g inserts) d o e s n o t i m p l y e n d o r s e m e n t . T h e inclusion o f p r o d u c t i n f o r m a t i o n s h o u l d n o t b e c o n s t r u e d as c o n s t i t u t i n g official Vegan Society approval for t h e p r o d u c t , its i n t e n d e d u s e , o r its m a n u f a c t u r e r / d i s t r i b u t o r . C o n t r i b u t i o n s i n t e n d e d for publication are w e l c o m e d , b u t unsolicited materials will n o t be r e t u r n e d unless a c c o m p a n i e d by an SAE.

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Friday 16 March sees Great Britain's first 'Five-a-day Friday' and Salford is proud t o be the first local authority t o host the launch of this new national initiative.

CATS ON THE MENU IN CHINA Around Guangzhou city in the south-eastern province of Guangdong, cats are bred for meat as a new 'delicacy' on the dinner table. They are kept in tiny hutches, tethered w i t h long pieces of nylon string round their necks and are only fed rice which barely keeps t h e m alive. Many die as they go off t o market w h e n the animals are 12 months old. As eating the kittens is considered t o be bad luck, they have t o live in filthy squalor for a year before being sold t o meat traders. They are then bought by restaurants in the cities and are 'stored' in cupboards before being displayed in mesh socks outside the restaurants so diners can choose their meal! They are then removed with tongs and killed and cooked. Jill Robinson, director of the Animals Asia Foundation, says cat meat is becoming such a delicacy because people are more affluent there. One cat farmer, a Mr Peng, said he did not think it was w r o n g t o keep cats in this way as they were bred for the table! Jill is determined t o keep the pressure up until this terrible trade in cat meat is dropped. You can send letters of protest t o Cats Horror, Sunday People, PO Box 7293, London E14 5DQ and they will be passed on t o the Chinese Embassy. Or you can contact the Animals Asia Foundation at: PO Box 5713, Clacton-on-Sea, Essex C015 6QT.

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A t Buile Hill Training Centre in the heart of Salford more than 1000 school children will sample fruit and vegetables from all around the world. Every school child in Britain is being encouraged t o indulge in some juicy fruit - but not the chewing gum variety! By 2002 they will be given a free piece of fruit every day and 'Five-a-day Friday' is just the starting point.

Tony Bilsborough, National Coordinator of 5-a-day, said: This is a great link between education, retailers and children. It is an excellent government initiative.' Billy the Banana and Mrs Chiquita will entertain and enthral the children as the fruit themed Salford Consortium. Orange, lemon and lime trees are all being shipped in for a pick your own fest - from branch to belly in one easy pluck! Other exotic fruit, and RAF tomatoes - the most expensive tomato in the world at ÂŁ1.40 each - are being flown in to Manchester Airport that morning especially for the event. Every country in the world

will be supplying a piece of fruit-so there'll be a totally international taste sensation. Each supplier taking part on the day will set up stalls complete with flags and maps. The children taking part will be going on a culinary tour of the world all in an hour. Noel Gouding, Chef and Salford Consortium Catering Training Officer, said: 'We have created a tropical rain forest complete with water features, fish, exotic plants and orange, lemon and lime trees. It's a great occasion for Salford school children - so be there or be a rotten pear.'

ARCTIC NATIONAL WILDLIFE REFUGE IN JEOPARDY The Alaskan coastal plain became a national wildlife refuge in 1960 when President Eisenhower realised its importance and this was reinforced by President Carter in 1980 who expanded the protected area to 18 million acres. Now, however, president G.W. Bush is threatening this wildlife haven by saying he supports the opening of the central plain to development and oil exploration. Environmentalists fear this could spell doom for the Polar Bears, Grizzly Bears, Musk Ox and thousands of Caribou that live there. The area is also visited by many species of migrating birds. Many Alaskan residents such as the Gwich'in Indians do not support oil exploration and fear for the wildlife. David Anderson, the environmental minister for Canada, is prepared to fight Bush in his quest for more oil. Already about 95% of Alaska's north slope lands are being used for oil exploration so surely the last precious 5% can be left in peace for the wildlife?

INTERNATIONAL TRADE IN BABOONS FOR RESEARCH LABORATORIES In Tanzania a recent investigation has discovered evidence of wild caught baboons being sold to research laboratories in Europe and America. Video footage has been obtained of the disgusting conditions the primates are kept in at the holding centres. They are housed in tiny wooden crates and cannot stand upright or turn around. Worse still whole families are caught and separated ending up in isolation

whilst waiting transportation in the labs. The baboons are captured using simple bamboo traps and are often injured or killed by the rough handling they receive. These poor animals are sent in the cargo holds of commercial airlines to America or Europe where many die of stress during the lengthy journeys of thousands of miles. The trappers often charge only a few pounds for each primate but they are sold to

the labs for over ÂŁ300 per Baboon. These Baboons are actually listed as a threatened species by the Convention on International Trade in Endangered Species and this makes it vital to obtain more protection for these poor creatures before they become extinct. The fate that awaits these intelligent animals in the laboratories after their horrendous journey is unthinkable.

FOOT & MOUTH DISEASE - THE FACTS

MASS GULL OF BABY SEALS

Even norvmeat-eaters can hardly have missed the news that there has been an outbreak of Foot & Mouth disease in Britain. At the time of writing, cases had been found in many parts of the United Kingdom, and new cases were still being discovered.

On Wednesday 7th March the appalling slaughter of 76,000 baby seals began on the ice of the White Sea in Russia. Thousands were clubbed t o death and many more were brought ashore alive in nets t o be sent to 'farms' where they will be kept until their coats are ready for the pelt market, then they too will be killed.

Where cases had been confirmed, cattle, sheep and pigs were being slaughtered en masse, and incinerated or buried in quicklime - not only the animals showing symptoms, but also those which had been in contact with them. Throughout the country, farmers were spreading disinfectantsoaked straw at farm entrances, in an attempt to prevent the disease from being carried in on people's feet, vehicle tyres, etc, and indeed visitors were being strongly discouraged. Bridle paths, footpaths etc were being closed, and many countryside events were being cancelled, all to try to stop the spread of this "terrible disease".

So, what sort of a disease is this? Something like rabies, which, if unchecked, could cause large numbers of animals to die in agony, and could also spread to humans, with similar effects? Or something like BSE (Bovine Spongiform Encephalitis) where people eating parts of the infected animal are at risk of the fatal disease, CJD (Creuzfeld-Jacob Disease)? No, it is much more like mumps or chickenpox. A few infected animals may die, but most animals by far get sick for a while, then get better, and are soon back t o normal! The meat is still considered fit for human consumption. (Not, of course, by vegetarians and vegans, who consider all meat unfit for human consumption!)

Bob Mouland, a European animal welfare campaigner, sent his marvellous display against the slaughter of these beautiful mammals to The People where it appeared in a special article.

For full details of the current Foot & Mouth outbreak, see our feature article by Debbie Holman and George Rodger, on page 28-29.

AUSTRALIA IS TO CONSIDER BANNING the importation of European dairy products in the wake of fresh fears that mad cow disease could be transmitted t o milk. Britain's Food Standards Agency has launched a nationwide investigation into safety risks following warnings that the research that declared that milk is safe was flawed.

FIGHT TO SAVE THE TRAFALGAR SQUARE PIGEONS Since coming into power Ken Livingstone, now London's mayor, has announced war on the thousands of pigeons that make their home within the capital. The Greater London Authority (GLA) has paid off the food seller in Trafalgar Square with the result being that the birds are only getting one fifth of their normal daily requirement.

Bill Palethorpe - certified after five years! A celebration meal, in honour of the five years dedicated service given by Bill to the Society, was held at the new Heaven and Earth Restaurant in Hastings. Staff and Council joined in applauding Bill's efforts and recognised his contribution by a gift of a book token and a certificate. George Rodger, Chair of Council performed the honours and all present joined in wishing Bill a happy retirement - in the distant future!

Consequently many have already died and many more are simply starving to death as hundreds battle over the tiny food supplies. Any one attempting to help these poor birds by sprinkling food for them is intimidated by the Heritage Wardens although a rota has been set up by London Animal Action in

order that the birds can receive corn. People are actually standing up to the intimidation so that the birds can be saved, especially as many sanctuaries have offered t o take any that can be rescued. In opposition to Ken's plans the Pigeon Alliance has been set up, demanding the Mayor phases the food out very slowly over a 2 year time span. This will allow ample time for the pigeons t o disperse and find other sources of food. On Saturday 17th March a protest was held at Trafalgar Square at noon t o highlight the pigeons' plight. Anyone wishing t o help can contact: The Pigeon Alliance, BM Pigeon, London WC1N 3XX. E-mail:

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The range of vegan goods just keeps getting bigger. Debbie Holman reviews some innovative new products. ZEDZ FOODS VEGAN HAGGIS The vegan haggis w e taste tested was by Macsween's of Edinburgh and opinion was divided on its virtues. A f e w people really liked it, describing it as moist and flavoursome w i t h a good variety of ingredients and textures. It was very chewy and was quite filing and satisfying as a meal w i t h the traditional neaps and tatties. However some people f o u n d it bland and t h o u g h t it needed more processing so it bound together better. They also t h o u g h t it needed more flavouring. Someone described it as tasting overwhelmingly of lentils and one person t h o u g h t it was peppery and t o o spicy. All in all several of us w h o had never eaten a vegan (or m e a t ! ) haggis f o u n d it an interesting experience. One keen consumer summed it up by saying " w h o needs a meat haggis w h e n a vegan one tastes so good?" The vegan haggis can be sent by mail order. Macsween's telephone number is 0131 440 2555. Fax 0131 440 2674.

We taste tested three savoury snacks and four of Zedzfoods muffins which are all "cooked with love and joyful abandon" as the labels affirm. All the labels give a comprehensive list of ingredients, most of which are organic, and all the ones we tasted were declared GMO free. They were all clearly marked Vegan, although Zedzfoods do produce Vegetarian foods t o o and all were gluten free. Sugar content was also clearly labelled. The three savoury snacks were:Tofu and ginger slice, sage and onion slice and sundried tomato and garlic muffin. The muffin was the most popular savoury snack here although it was not particularly easy t o eat as it crumbled t o pieces w h e n cut up. Nevertheless over half our tasters found the snack tasty w i t h comments such as "nice variety of flavours", "good texture" and "light and savoury". Some people thought it needed more garlic, others thought it slightly dry w i t h a powdery flavour and it was rather t o o crumbly for easy eating. The t o f u and ginger slice was the second most popular snack which most people thought provided a good combination of tastes. It was

described as having a "zesty tang" and "moist with a nice texture and a good flavour of ginger". A few described it as "bland" and "stodgy" but generally it was quite well received. The sage and onion slice, which came last, was not so well liked by all. It had an overpowering smell and taste of sage and was described as tasting "like dry stuffing". However a couple of people thought it was "quite tasty with a nice firm consistency". It has t o be pointed out that we ate these snacks cold when they may have improved from being heated up. The latter snack was also yeast free which is unusual for a savoury recipe. The four sweet muffins were eagerly received (yes. Vegans do have sweet tooths!) by all and any crumbs were polished off by waiting volunteers. The four were: date, banana and coconut muffin, poppy seed and lemon muffin, chocolate and orange muffin and coffee and walnut muffin. What impressed us most about the muffins were they all had a low sugar content, and this was clearly labelled, ranging from 9% t o 13%. Although the fat content was not labelled it was not very high judging by its place in the ingredients and the fat used was always sunflower oil. Number one muffin was the coffee and walnut which was wellliked by all apart from one taster who did not like coffee any way. The muffin had a nice crumbly texture, very light in consistency with a generous sprinkling of walnut pieces. "Not too sweet", "mild coffee flavour" and "lovely nutty texture" were some of the positive comments with no real disapproval. Very close behind was the date, banana and coconut muffin. This was more chewy in texture and

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slightly "heavier" but it was also very moist and filling - a good snack to pick for larger appetites I Subtle flavour of banana and coconut", "nice mingling of taste sensations from the three flavours", "very fruity but not oversweet" were some comments of approval. The only criticism was that some tasters could not detect the banana. Third place went to the poppy seed and lemon muffin which was described as being "tangy with a natural flavour of lemons" and "pleasant nutty taste from the seeds". Some testers did feel that the muffin was too heavily laced with poppy seeds which made it slightly dry and heavy but it was often compared to madeira cake. There were no disparaging comments about it apart from the slightly dry texture but it was nice to eat a cake containing whole organic lemon (5%) and not some synthetic lemon flavouring. The chocolate and orange muffin was the least popular here, but again every scrap was demolished ! Some tasters thought it was rather rich and powdery with an overstrong chocolate flavour. However some described it as tasting of Belgian chocolate with moist texture and a subtle tang of orange - again whole orange organically produced (12%). The muffin was much more crumbly and spongy than the others and disintegrated when cut although it was still enjoyed by most. Altogether the Zedzfoods snacks were quite popular with the sweet doing better than the savoury. The list of ingredients on each wrapper is very clear and the good thing is the snacks are all gluten free and mainly organic with the emphasis being on fibre and natural flavours rather than fat and sugar.

SHOPAROUND

REVIEW - GRANOVITA ORGANIC VEGETARIAN TOFU PATE - TOMATO (YEAST FREE) With Summer (hopefully!) just around the corner many of you will be looking for different fillings for your picnic sandwiches. Granovita have brought out 2 new organic vegetarian tofus that are yeast free, so useful for people with sensitivity to yeast. Unfortunately one of them, the spicy Mexican tofu, contains honey, but the tomato one is vegan. Virtually all the ingredients are organic and the spread is reasonably priced at

TINTS OF NATURE

If spring means to you a change of images, and that includes your hair, then a new, vibrant colour may interest you. A range of 19 colours by Tints Of Nature', all proudly declaring 'No animal ingredients', 'no animal testing' is available, quite reasonably priced and containing fruit extracts, Aloe Vera, Comfrey and vitamins E & C. We chose 'Dark Henna Red' to

G e n t l y c o v e r s all grey hair

LINEA NATURA

Conditioning permanent hair colour with natural ingredients Contain) fmrl extracts. Aloe Vera. Comfrey and Vitamins E S C

A A

ÂŁ1.89 for 200g tube. We liked the creamy taste of it, although despite this it only contains 19g of fat per 100g, and it spreads very easily, even straight from the fridge. It contains no artificial additives or E numbers, which makes it suitable for children and the tomato flavour is delicate and not strong. Ideal for sandwiches, dips, on baked potatoes or even as a base for pizzas.

test but there are many other shades ranging from 'Natural Platinum Blonde' t o 'Natural Black'. The dyes are described as permanent although regular applications are needed to keep regrowth coloured. The first thing we noticed when testing this hair dye was its lack of 'chemical' smell, very common with other dyes and it went on easily with no drips or mess. It completely covered grey (our volunteer did admit t o having a few silvery hairs!) but wiped off the skin without staining. The resulting colour was definite but tasteful and looked very natural. Although the colour took quite a bit of washing out, the coconut smelling shampoo took away the last traces. Our only complaint was there wasn't much conditioner provided although it did leave the hair tangle free and soft. The hair smelt lovely after the treatment and felt nourished, not damaged. Despite this, 'Tints of Nature' do use chemicals such as hydrogen peroxide so make sure you do a sensitivity test first - but it is comforting t o find an effective hair dye that hasn't caused animals to suffer. M a n u f a c t u r e d by Herb UK Ltd BH23 3RU, Telephone 01202 477188 f o r stockists a n d details o f o r d e r i n g .

IRON + A new vitaminised water to hit the market is Iron +. It is made by Spatone and they claim their water has none of the unpleasant side effects associated with other iron supplements, e.g. constipation, headaches etc. It is suitable for adults and children over t w o years of age, especially pregnant women, athletes, convalescents and of course vegans! It comes in sachets which can be added to normal water. We treated some and thought, when diluted that it was reasonably pleasant tasting. It did have a slightly 'rusty' taste and left the mouth a little dry but it was certainly a nice alternative to tablets and syrups, many of which contain animal ingredients. It costs around 24p a day for this supplement so it is very reasonable and the actual source of the iron is an ancient spa in the heart of Snowdonia. For more details call Spatone on 0800 7311 740 (freephone).

REDBUSH TEA A new herbal tea on the market is redbush tea, an ancient variety grown only in the western cape of South Africa. It is a caffeine free tea, low in tannin containing no calories, additives, colourings or preservatives. It also contains nine minerals and the flavonoids luteolin and quercetin which have anti-spasmodic properties. This

could be useful to allergy sufferers as quercetin helps to reduce the release of histamines. The tea is also GMO free and is suitable for vegans. It is now stocked in supermarkets and can be used in many recipes (sheet available on request but not many recipes are vegan!). When we tested some tea we liked the woody, aromatic flavour

which had no hint of bitterness as with some black teas. It was also quite sweet and turned into a wonderfully rich amber colour with a delicate 'wood smoke aroma'.

DAIRY FREE FUDGE A special treatfor vegans Bars and Gift Boxes by post For information and orderform contact: Devon Fudge Direct Quarry House, Heath Road Brixham T Q 5 9AU Tel/fax: 01803 852592 fudgedirect.co.uk Mastercard/Visa accepted

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from HORSE POWER to by David Sanderson M y f a t h e r only parted w i t h his last Clydesdale horse in 1956. Even b e f o r e t h e n , most of his f a r m w o r k was d o n e o n his p e t r o l / p a r a f f i n tractor w h i c h he b o u g h t in 1949. His subsequent tractors ran o n diesel. W h e n he started as a f a r m w o r k e r in 1921, and even w h e n he t o o k tenancy of his o w n small f a r m in 1939, horses w e r e t h e n o r m a l motive p o w e r source o n British farms, a l t h o u g h tractors, either steam, or internal-combustion, had been a r o u n d in small numbers since t h e start o f t h e t w e n t i e t h century. The immediate p o s t w a r years saw virtually all f a r m horses replaced by tractors, mostly diesel-powered. A t t h e start o f t h e t w e n t i e t h century, horses w e r e also t h e m a i n m o t i v e p o w e r in t o w n s a n d cities, d r a w i n g carts, drays, carriages and omnibuses, a l t h o u g h t h e y had already been replaced by electric p o w e r in t h e case of tramcars. T h r o u g h o u t t h e first half of t h e century, horses gradually gave w a y t o m o t o r lorries, cars and buses, r u n n i n g o n petrol or diesel. Steam tractors, lorries, t r a c t i o n engines and road rollers, r u n n i n g o n coal, w e r e c o m m o n only f o r a f e w decades b e f o r e they t o o gave w a y t o

petrol or diesel equivalents. W h a t is t h e point of all this f r o m a vegan point-of-view? Well, the horses, b o t h in t h e country and in t o w n , needed t o be fed, on hay, turnips, oats, etc, and needed straw f o r bedding. In t h e country, they also had t h e chance t o d o some grazing, w h e n n o t w o r k i n g . This t o o k up much of t h e agricultural capacity of t h e country's farms. In effect, t h e farmers were g r o w i n g fuel, t o be converted into useful energy by t h e horses. ( A t a very l o w percentage efficiency!) The farmers used some of this fuel f o r their o w n horses, and sold t h e rest t o owners of urban horses, w h i c h usually never saw green fields. W h e n t h e horses were no longer able t o w o r k , they w e r e slaughtered, and used f o r pet f o o d or fertiliser (or f o r h u m a n consumption in some countries of mainland Europe, w h e r e horsemeat was sometimes actually preferred t o beef or m u t t o n ) . The manure produced by urban horses was also collected for use as garden fertiliser, or mushr o o m compost. N o w t h a t t h e horses are largely gone, apart f r o m riding ponies etc kept f o r leisure purposes, much o f the land which had been used f o r t h e m was n o w given over t o grazing cattle, sheep a n d so on, or producing grain f o r f e e d i n g factory-farmed livestock indoors. Vegans may welcome t h e passing of w o r k horses, b u t they deplore the increase of meat-, e g g - a n d milk-producing animals. Meanwhile, country and t o w n are b o t h g e t t i n g their needed energy f r o m fossil fuels, which are not renewable. Also, t h e waste gases ("greenhouse gases") f r o m t h e fossil fuels are playing merry hell w i t h t h e climates of t h e planet! Even in t h e heyday of

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horse-drawn transport, vast amounts of coal were used in industry, and in steam -powered trains and ships. Today, coal is still an important fossil fuel, and petroleum even more so. Sooner or later, humanity is going t o have t o produce energy on a sustainable basis, if only because t h e oil, perhaps even the coal, will finally have run out. There is, of course, much scope f o r sustainable energy production f r o m the likes of wind, waves and tides, hydro power, and direct solar radiation, and developments in these areas are welcomed by all of us w h o care about the environment, if sometimes w i t h a f e w reservations. But there is also great potential f o r bio-energy energy farming. This, after all, is w h a t horse power was! Energy farming can take various forms besides feeding horses, and many examples are already working. There is a power stat i o n in the North of England which runs on biomass, basically just w o o d produced by fastgrowing willow plants cultivated on f a r m land near the power station. The residue f r o m the process can be returned t o the soil t o maintain fertility. The biomass can be produced on a rotation cycle of only a f e w years. Forestry waste can also be used in this system, although the rotation cycle w o u l d be in decades not years. In Brazil, industrial alcohol is produced f r o m by-products of the sugar-cane industry, and is used as m o t o r fuel, mixed w i t h gasoline (petrol) as "gasohol". Diesel fuel can easily be made f r o m almost any vegetable oil, and pilot schemes of buses using such "biodiesel" are already running in some British cities. A n enterprising businessman can collect used cooking oil f r o m restaurants and takeaways, and make his own biodiesel locally. (Unfortunately, such enterprises are seriously handicapped by taxation rules at present.)

When biofuels are burned, they produce the greenhouse gas, CO2, but, unlike fossil fuels, an equal amount of CO2 is absorbed by the plants which yield the biofuel, so there is perfect CO2 balance. British livestock farmers like my late father are in a very bad way economically at the present time. In addition t o adverse international economic factors, they have been hit by the effects of Salmonella, E coli, BSE/CJD, swine fever, and, most recently, f o o t and mouth disease. There has never been a better time for them t o look seriously at their operations, and consider a change of direction. Getting out of livestock, and into energy farming, could be the answer. They could convert grazing pasture into land for growing oilseeds such as rape, linseed, or sunflowers, for production of biodiesel - real "flower p o w e r " ! I honestly d o n ' t know if the economics of such a change will add up at the present time, and an infrastructure would have t o be developed, but I have no doubt it will come about eventually, whether I live t o see it or not. When it does happen, sentimentalists will no doubt bemoan the lack of picturesque cows and sheep in the countryside, but we, as vegans, should welcome this as much as the disappearance of farm horses, as being far better for the health of the planet than burning all that fossil fuel. Not t o mention the abolition of the suffering which ensues w h e n the picturesque cows and sheep are transported f r o m the picturesque countryside t o the picturesque, modem, highlyindustrialised abattoir, t o be turned into picturesque shrinkwrapped trays of steak f o r picturesque supermarket chillcabinet shelves!

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The Overseas Aid Charity for Vegetarians & Vegans is

VEGFAM

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FEEDS THE HUNGRY WITHOUT EXPLOITING ANIMALS The Fragile Environment of Developing Countries cannot support TWO populations Humans and their Food Animals For over 30 years VEGFAM has provided short and long-term Relief to People who have been the victims of Drought. Flood. Cyclone or War in over 40 countries. Our Supporters control how much of their Donation goes on Administration since VEGFAM operates three separate Funds for the use of Donors/Testators the particulars of which are: GENERAL DONATIONS paid into Will be apportioned (by shown) between PROJECTS (91%) Administration Expenses (7%) Office Building Fund (2%)

a/c No 65023307 00 a/c No 65023323 00 a/c No 6502331000 a/c No 65023336 53

The Co-operative Bank pic. 242 High Street. EXETER, EX4 3QB. Son Code 08-92-00 (Midland Bank a/cs retained for use by existing Donors)

SUPPORTERS ARE INVITED TO PAY DONATIONS DIRECT TO ANY OF THESE ACCOUNTS Tel/Fax Lydford (01822) 820203 or (01550) 721197 for more details - Covenant Forms/Bankers Order Forms etc (& self catering visitors accommodation) or write (SAE appreciated) to: VEGFAM. "The Sanctuary". Nr Lydford. OKEHAMPTON, Devon. EX20 4AL Website:http//www.veganvillage.co.uk/vegfam/ THANK YOU FOR YOUR SUPPORT

Claribge Centre for Healing, Rest & Renewal Dormansland, Lingfield, Surrey RH7 6QH Telephone 01342 832150 Managed by Friends Fellowship of Healing, Claridge House is situated in a peaceful southeast corner of Surrey, easily reached by train from London. Set in beautiful gardens and offering a relaxing and tranquil atmosphere. Guests are welcome throughout the year on our special mid-week breaks at very reasonable prices. Full-board vegan/vegetarian accommodation. Some facilities for the disabled. We also have an exceptionally wide range of courses based on health and healing themes, all led by qualified instructors. For a full list of events please request our Courses leaflet from our Wardens. We look forward to hearing from you Registered charity no. 228102

9 The

Vegan,

Spring

2001

Diet Matters Sandra Hood answers more of your diet-related queries

a n d r a H o o d is a v e g a n of 20 years' standing a n d is a practising Senior State Registered Dietitian. Please address y o u r questions t o h e r at: Diet Matters, The Vegan, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA, UK.

Sandra r e g r e t s t h a t she is n o t available for telephone consultations. I have a 15 month old son, he often I won't eat for days and he appears to be allergic to soya milk.

I was concerned to read that your son can go for days without eating. Could it be that he is filling himself up with fluid and not interested in food? Children can be lazy and would rather choose the easy way out; eg drink rather than eat. Having said this food refusal is common in toddlers and is a powerful weapon and can cause much anxiety. A good measure is if he is growing normally and appears to be meeting all the developmental milestones. However, at this age, iron stores can become low and this can decrease a child's appetite. Therefore, try to encourage an iron rich diet by including green leafy veg, lentils, nuts, seeds and dried fruits. Vitamin C aids iron absorption. Lower growth rates, particularly in the first 5 years of life, have been reported in children reared on a vegan diet and your son being just above the 9th centile for weight and on the 2nd centile for height is within the normal range, but as you state, smaller than the average. A normal growth curve is one that roughly runs along the printed centile lines and it is only when height falls below the 0.4th centile or height or weight falls away from centiles that there should be concerns. Therefore, without seeing your son's growth chart it is difficult for me to comment in detail. Another helpful measure is calculating your son's adult height potential. This gives an indication as to where he should be on the centile chart. If you have your own growth chart for your son, this will show you how to calculate this. However, if you would like to send me a copy of your son's growth chart to date, together with your height and his father's height, I would be happy to work out his growth potential.

The V e g a n ,

Spring

2001

If your son is allergic to soya milk, almond or rice milk is suitable for a child of 15 months, however these do not have the added vitamins and minerals that other milks have with the exception of Plamil White Sun, pea milk. As far as I am aware Plamil White Sun is the only alternative to soya milk that contains added vitamins and minerals. It is likely that your son will be able to tolerate soya milk at an older age as infants' guts often do not mature until they are 3 or 4 years of age and up to this age you may find there are other foods he cannot tolerate. Up to the age of 5 years, vitamin drops, known as welfare drops, are recommended for all children. They contain vitamins A C and D and are available free of charge to some parents and are suitable for vegans. In addition you need to ensure your son has a regular intake of vitamin B12. At 15 months your son should be trying to feed himself, taking hold of a cup and trying to put a spoon in his mouth and taking finger foods. Try to encourage self-feeding and provide fluids between meals rather than letting him fill up on fluids at meal times. Sitting with the rest of the family during mealtimes is important. Try to make sure he is getting enough calories by including energy dense foods such as hummus, tahini, nut butters, pates, adding oils and margarines to dishes and dried fruits.

have been vegan for one month now and suffering with a number of health problems including constipation. I take medication including thyroxine.

I am sorry to read how unwell you have been feeling but believe this is unlikely to be as a result of changing to a vegan diet, particularly as you have only been following such a diet for one month. I note you take thyroxine, therefore it is important that you have your thyroid checked regularly because if you are not taking the correct dose, you can feel quite unwell and symptoms include tiredness and skin and nail problems. However your vegan diet does sound very limited and this will not help in achieving a balanced diet. What is your reason for not consuming soya products? By the way, Quorn would not be considered vegan as it contains egg. Nevertheless, it is possible to achieve a balanced diet without consuming soya but you do need to ensure a daily intake of grains, nuts, pulses and seeds and fruits and vitamin B12 eg yeast extract. Otherwise, purchase a vitamin B12 tablet. Constipation can be caused by a number of reasons, the commonest cause is a diet deficient in fibre. Other causes may be not drinking enough fluid (excluding tea, coffee or cola), lack of activity and disobeying the call to stool.

A vegan diet can provide all the nutrients for good health but as with any diet where you restrict foods, you have to ensure a varied diet with enough calories to maintain good health. I became vegan a year ago but have I now returned to vegetarianism due to soya allergy.

Are you able to tolerate the amount of soya in manufactured products such as biscuits and vegetable oils? Although labelling may declare a food as free from soya and soya derivatives it may contain soya oil and/or soya shortening. Soya may be labelled as "flavouring', 'hydrolysed vegetable protein" and "lecithin" (E322). However, a number of people, intolerant to soya products such as soya milk, margarine and soya 'meat', are able to tolerate small amounts without adverse effects. Although soya is a very useful food, removing soya from your diet should not mean you will lack in any nutrient as long as you ensure a good variety of vegan foods plus a reliable daily intake of vitamin B12. To ensure a balanced vegan diet, try to include foods from each of the following groups every day. Cereals egrice,bread, pasta Pulses eg. beans, lentils Nuts and seeds Vegetables Fruits In place of soya milk, tryrice,oat or pea milk. The Vegan Society has many recipe books available. Nevertheless, if you do not feel able to follow a vegan diet, becoming an associate member and pursuing a vegan lifestyle as much as possible would be the next best step. I have tried everything under the sun I to get rid of recurrent vaginal thrush, can you help?

Fermented foods - Cheese, yoghurt, wine, beer, cider, fruit juices (unless freshly prepared and consumed), grapes, plums and any over-ripe fruit. Dried fruits or foods containing dried fruit. Soya sauce, pickles, vinegar containing products eg tomato sauce. Yeast e x t r a c t s - eg Marmite, Veg-

emite, vegetable stock cubes, gravy, soups and sauces. Vitamins and minerals - avoid cereals containing added vitamins, yeast tablets, vitamin preparations. Miscellaneous - malted drinks, crackers, crispbreads, and any other manufactured food with yeast as an ingredient on the label. Once you have excluded all these foods from your diet, within 2 weeks you should see a noticeable improvement. After about a 2 week period, gradually re-introduce yeast containing foods into your diet until you reach a tolerance level. If you do not notice any improvement within 2 weeks, revert back to your normal diet. If diet hasn't worked, I suggest you try acidophilus. This is a culture that is used to improve the bacterial flora of the gut.

s it true that the amino acid lysine is only found in meat?

No! Lysine is available in a number of vegetable protein sources. It is one of eight essential amino acids. There are around 22 amino acids, the building blocks of protein. The eight essential amino acids, including lysine is needed to be supplied by the diet because the body cannot synthesize them. Lysine is needed for growth in children, the maintenance of nitrogen balance in adults and for producing carnitine in the body, a substance that transports fatty acids within cells. Eggs, milk and beef are known as being high quality protein because they contain all of the essential amino acids in sufficient amounts to meet the needs of adults. Soya is also considered to be of high biological value because it contains all of the essential amino acids but methonine is the limiting amino acid, meaning it is below human requirements. Otherwise soya is broadly comparable to meat. (But it has to be questioned why we have to compare everything to meat?!)

Thrush is known as Candidiasis or Monilias. It is caused by an overgrowth of a fungus called Candida albicans. Candida albicans is naturally found in people in good health but when the immune system is compromised it becomes a problem (see Diet Matters Autumn 2000). If you have tried everything ie localised preparations, avoiding antibiotics, checking medication with your GP/homeopath, not wearing tight Vegan diets, known to be lower in proclothing and choosing cotton undertein than omnivorous diets, will fulfil wear. I would recommend that you adult requirements for all of the essenremove all yeast from your diet. This has tial amino acids. It is only in the case of children, with their greater need for not been scientifically proven, but many women have experienced relief within a protein to sustain growth, that parents need to take special care to ensure an few days of exclusion. adequate protein intake. Therefore as Yeast is found in the following foods: long as a vegan diet contains a variety Bread - Including crumpets and teaof protein sources eg seeds, nut, pulses cakes and other cakes and buns made and grains, essential amino add requirewith yeast. Foods made with and conments will be met. NB. All foods contain taining bread eg stuffing, sausages, traces of protein. burgers, foods coated with breadcrumbs. Pizza. All names and addresses are confidential

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11 T h e V e g a n , S p r i n g

2001

D C M H f f l O Searching by Phil Chapman and Scooby Gill

For Sri Lanka, the long stretches of white sandy beaches, tall swaying palms and smiling faces t h a t greet you at every turn go a long way t o reinforce its reputation as 'Paradise Island'. And as a predominantly Buddhist country, the average food loving vegan could easily be excused in choosing Sri Lanka as an ideal travel destination. However, although nobody could deny the beauty of the island and its people, when your search for good vegan food begins, you may find the Buddhist teachings of non-violence somewhat misleading, shocking even. A stroll d o w n most tourist streets and a glance at most restaurant blackboards and menus will reveal a surprising amount of chicken, beef, pork and fish on offer. And it's not just it seems, t o service the needs of the increasing amount of western tourists travelling t o Sri Lanka. We were told t h a t it is now common for Buddhist monks t o eat beef and fish, which seems ironic given the Buddhist doctrine of 'Ahimsa', or non-violence. As w i t h modern Hinduism in India, many essential teachings are conveniently forgotten or have become lost. But all is not lost in paradise, for hidden away, waiting t o be discovered, are vegan delights that you will definitely want t o write home about. You just need t o know where t o look.

Paradise Found Hikkaduwa, 100km south of Colombo, is the most popular tourist resort for Western travellers on the south-west coast. It stretches out for about 3km along the main Colombo to Galle road and with its myriad of colourful clothing and souvenir shops, hotels and restaurants, beach boys and touts it has a reputation as a 'party capital' and seems t o cater for the tackier side of tourism where anything is on offer, for a price.Thankfully, our adventurous natures, coupled with our excitable vegan palates, drove us away from the hustle and bustle of the main tourist traps in search of the real Sri Lanka and the culinary paradise that we knew must exist somewhere. Two kilometres south of Hikkaduwa, set back very slightly from the main Colombo to Galle road, we found Sukhawathi. Sukhawathi, which means 'Pure Land' in Sinhalese, is a vegetarian restaurant run by people w h o truly understand the ethics of Buddhist beliefs. They aspire t o create their own 'Pure Land' amongst a culture with an increasing disregard for the wisdom of its ancient teachings. As a result, Sukhawathi has managed to create a very special atmosphere that we felt needed a little more exposure t o those who would benefit from the excellent food, company and 'special magic' it offers. Kasanjith Wickramaarachichi, the owner of Sukhawathi, first became involved in the restaurant business in 1983 when one of his uncles opened the Unawatuna Hotel just south of Galle. They very quickly built up a reputation for healthy, tasty and interesting food. Some of the menu was adapted from recipes shared with them by "peace corps" cooks at Unawatuna and w i t h the addition of their, as they call it, "own special magic", a tempting mixture of both western and eastern dishes was established. In 1992, with the knowledge and experience that he had gained while working for his uncle's business, Kasanjith took over the management and promotion of the Unawatuna Hotel. Five years later, Kasanjith concentrated his efforts on his o w n business and opened Sukhawathi and incorporated into this business, an Ayurvedic Residential Clinic and twelve rooms available for accommodation. The Unawatuna Hotel still remains in Unawatuna but is now being run by the original owner.

I am a plant eater/We eat greenery

Phil off surfing. Sri Lanka, Photo: Scooby.

December

The V e g a n , S p r i n g

2001

2000.

Although Sukhawathi is a vegetarian restaurant, you can rest assured that they have a perfect understanding of what it means to be vegan. Some of the restaurants we visited could barely understand the term vegetarian, let alone vegan. In this respect we thought

the "Vegan passport" would be invaluable. However, we were made aware a little too late that instead of "I am vegan/we are vegans" the translation reads "I am a plant eater/we eat greenery", which caused much amusement at one of the guesthouses we stayed at! Thankfully Sukhawathi, although equally amused by the translation, were at hand t o provide us with the correct version (we have now forwarded this on for correction in the Vegan Passport!). All of the food at Sukhawathi is freshly prepared. Some of the vegetables were completely unfamiliar to us and often had no western translation but an explanation was always given and recipes enthusiastically shared (their Yogi tea was so amazing that we couldn't leave without a recipe!). The dishes (especially the local curries) can vary from day to day, changing as the local ingredients come into season. For this reason the food can occasionally take a while to prepare, but it is always well worth the wait, and as the delicious aromas come wafting in from the open kitchen, this can only serve to heighten your appetite, and leave you with more time t o enjoy one of their freshly squeezed juices. And from, on average, £6 per meal for t w o people, it won't break the bank either (but it might expand the waistline!). Many of the meals at Sukhawathi are vegan anyway, but they are very flexible and can easily adapt most meals to suit the vegan diet, for example substituting tofu for cheese. In addition t o the main menu, each day has a choice of several meals but we quickly discovered that this made little difference to our preferences as they were happy to cook anything from the menu at any time (for example, herbal porridge as a dessert in the evening!). Nothing seemed too much trouble and even the power cuts that frequently plunged Hikkaduwa into pitch black could not prevent them from fulfilling our often very large orders! At the end of the evening we would waddle back down the beach, intoxicated with the wonderful food, having left behind a little 'puddle' of sand from our feet underneath the table. On our return the next day, not only would the sand have disappeared but also the familiar, friendly faces would be there to greet us. Whilst we stayed in Hikkaduwa, despite the fact that the twelve rooms at Sukhawathi were of both excellent quality and affordable (ranging from about £6 to £ 10 approximately per room per night), we chose not to stay there. Had it been closer to the main surfing part of the beach then we would not have hesitated. But this, of course, did not stop us from doing our nightly trek there and back. Even when we travelled south-east along the coast to stay for a week, we could not resist

FEATURE

for 'Pure Land' in Sri Lanka project to promote organic agriculture and the vegetarian/vegan way of life. There will be accommodation and, of course, a restaurant t o expand their unique catering abilities using their own organic produce. They will grow fruits, vegetables and both culinary and medicinal herbs, and are keen t o "spread the word" of the Pure Land philosophy. Visitors will be able t o stay, help out, and learn all about organic gardening Sri Lanka style. So far a suitable piece of land has not been found to house this project, but they will let us know when they have, and we will be sure to return to the Magic of the "Pure Land" that they create. Unfortunately, this would mean that he would possibly have t o sell Sukhawathi because, as magical as it is, its location away from the main 'drag' doesn't always make it financially viable t o hold on to when the money could be utilised for the new project. Beach scene in Sri Lanka.

travelling the t w o hours there and back to have our Christmas dinner at Sukhawathi. We also wanted to spend our last night of our holiday enjoying their good food and company and were very kindly rewarded by the offer of a night's free accommodation in one of their excellent rooms. The clinic at Sukhawathi includes an Ayurvedic shop, meditation facilities and therapy rooms for herbal massage, herbal baths and herbal steam bath and is attended, for full diagnoses and treatment, by fully qualified Ayurvedic doctors and nurses. We did not make use of these facilities ourselves but, was it not for the long walk there and back to our guesthouse, the fat therapy may have been an option to counterbalance our over-indulgence in the wonderful food! For vegans, meeting people of a like mind is always a joy and quite often a pathway to friendship. Such was the way with the friendly and knowledgeable characters at Sukhawathi and we always looked forward t o our visits. We shared many thoughts, ideas and questions. Kasanjith told us about his plans for the future. He is currently looking for suitable land in the beautiful "hill country" around Kandy (the spiritual centre of Sri Lanka), in order to start an Organic Permaculture Project. There is already a co-operative in Kandy who specialise in growing and promoting Soya products, and who make the most delicious snacks ("short eats" as they are called in Sri Lanka), as well as Soya milk-shakes and ice creams. The first time we came across them was when we saw one of their Soya ice cream vans doing a roaring trade outside an athletics

Photo:

Scooby.

event at a stadium in Kandy. It's amazing t o see the wide variety of people who frequent their main store; students, travellers, business men, mothers and babies, truck drivers, anyone who passes seems to pop in for a Soya ice cream. You can check them out at the Soya Food Centre, next t o the YMCA. You won't be disappointed. Kasanjith is hoping to purchase about 15 acres of land, which will house an educational

For us, even though the planned project at Kandy sounds wonderful, the loss of Sukhawathi would be a great shame. The political climate in Sri Lanka seems t o have led many Sri Lankans into a very money-orientated ethic but, although Sukhawathi is a business, the people who run it have managed to escape the money-grabbing environment that often surrounds every tourist. It is a sanctuary away from the hawkers and touts, a place where friendship and trust prevail and where every vegan will feel like they truly have landed in paradise!

selection of our favourite items from the menu; (Prices c o n v e r t e d a p p r o x i m a t e l y i n t o S t e r l i n g )

Fresh Spring Roll with Miso - 50p Stuffed Eggplant (ask for tofu instead of cheese) - 60p Sri Lankan Rice and Curries (Rice, four curries and poppadom) - £1 Mexican Burritos with Tomato Salsa - £1 Indonesian Gado-Gado with Peanut Sauce (ask for no egg) - £1 Special Meal (veggie-burger, grilled tomatoes and chips with tomato and avocado salad) - £1.50 Thai Fried Banana - 40p Mangoes with Sticky Rice - 70p Herbal Porridge - 70p Coconut Milk Shakes (made with various fresh fruit) - 50p Fresh Vegetable Juice - SOp Large pot of Yogi Tea - 70p For more details and further enquiries please contact: Sukhawathi, Health and Wholefood Restaurant and Ayurvedic Clinic, Oalle-Colombo Road, Thirangama, Hikkaduwa, Sri Lanka. Telephone

Residential

- 0094 74 383062

13 T h e V e g a n , S p r i n g

2001

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REVIEWS

The

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Pet Care â&#x20AC;&#x201D; R E V I S E D

E D I T I O N

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although some of the products may be hard t o find outside America. The ailment section is clear and very informative and the case against vaccinations is upheld with convincing evidence. The chapter on saying goodbye to a much loved animal is very moving and the story of the Rainbow Bridge will comfort all who have lost a well loved companion. All in all this is a book for the Vegan animal owner t o dip in selectively. Its value, in terms of nutrition and alternative health care, far outweighs the sad pet mentality the book sometimes indulges in.

bovine secretion into a 'deadly poison'. The book is written for the American public but, though the data is American through and through, the vital message of this book knows no barriers. There is almost too much evidence to absorb and the book merits a second or even a third reading t o fully assimilate this essential information. At times the book is very technical, at other times the simplicity of it hits you in the face like a cold wet sponge. A book not to be missed by anyone who has ever consumed a glass of the 'white stuff'.

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THE ENCYCLOPAEDIA OF NATURAL PET CARE by Debbie Holman This is the type of book that the true Vegan greets with mixed emotion. How can there be anything more unnatural than domesticating an animal for a pet? As most of us object strongly to the word pet it is hard, at times, to read a book about buying an animal, deciding on the perfect breeding partner for your pet and taking animals round t o Hospitals and Nursing Homes for residents to enjoy them. All this, however, is the downside of the book and if you can ignore the pet perspective there is still a lot in this volume t o be recommended. The author strives to convince us of the importance of a natural diet for our animals i.e. fresh, raw organic meat with vegetables and a sprinkling of herbs, a diet I personally support if the animal cannot become vegan. That tinned meat is premature death to pets is the theme of the nutritional section and rightly so. Although the book includes the use of milk and raw bones it is basically far better advice than grabbing tins of animal waste at the local supermarket. Sadly there was no mention of vegan pets, although vegetables for all animals are highly favoured, and one of the recipes for ailing animals did not stay in my rescued cats for very long! Supplements such as cider vinegar and garlic and onions should be treated with caution when it comes to cats, especially if the animals are not used to them. Despite the Americanisms that abound, there is a lot to be learnt from reading this book and if the Vegan animal rescuer can separate the grain from the chaff he will have a helpful array of alternative medicine at his fingertips. Everything from homeopathy to colo(u)r healing is dealt with thoroughly and simply

Milk: The Deadly Poison by Robert Cohen

In light of the recent outbreak of Foot and Mouth, this video is essential viewing for those who still believe that such diseases are not caused by bad animal husbandry practices and that farmers are merely victims of fate. It is very informative and is presented very simply, without any exaggerated text or narrative. The film shows pigs in a number of farms in Britain today and gives an insight into the active work of VIVA! How they investigate pig farms and notify authorities of the abuse of pigs through neglect. As vegans we are already aware of the unnecessary cruelty involved in animal farming and are all living, breathing examples of how it is possible t o live a cruelty free lifestyle on a vegan diet. The video, however, is necessary footage and evidence to convince others of the plight of animals. It is an interesting and valid representation of how pigs are really reared in Britain.

Published by: Argus Publishing Inc. Englewood Cliffs, NJ. This is a very powerful and impressive book. Cohen takes us through the dilemma of a milk saturated diet and comes out with some frightening theories backed up by well researched evidence. It seems that there is no vestige of milk that does not cause us significant health problems, from the 'natural' components casein and lactose t o the artificial additives of growth hormones and the viruses and bacteria present in this controversial 'food'. Cohen proves, time and time again, that biotechnology has turned milk into the cause and catalyst of everything from irritable bowel syndrome to breast cancer. Once you have grasped the unchallengeable truth that cows' milk is designed for one thing - to turn a tiny calf into a heavyweight mature animal in the minimum of time - the rest of the book follows as naturally as night follows day. Man's greed for overproduction is also highlighted with genetically engineered growth hormones being injected into cows, turning an innocent

15 T h e V e g a n , S p r i n g

2001

MEGAN

THE NEAR. FUTURE. C O N C E R N S OVER A N I M A L . WELFARE.FOOD SCARES

AND CRISES /N ANIMAL FACMLNFR HAP CONVINCED ALMOST ALL THE POPULATION TO BECOME VEGANS. ALMOST... BUT MOT A L U

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OF.FINE COWS MILX,'

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Pets... by Debbie Holman Nowadays it is quite easy to be a dietary Vegan. It may involve a bit of label searching, a few enquiries at the local restaurant and a pocket permanently bulging with the Vegan Shopper on food trips but it is certainly possible to avoid animal products for a lifetime. Other issues are not quite so easy. Medicines, Doctors, Hospital trips, the subject of disease is not so clear cut but apart from operations, it is still feasible to stick to Vegan alternatives. The list of Vegan practitioners is constantly growing and even orthodox medicine is bowing to the healing properties of an animal free diet. By adopting such a diet we are embracing the ethics of freedom for animals - freedom from fear, from pain, from all abuse including exploitation for any means. But does this include the very animals that share our homes? Pets, companion animals ... words I actually dislike. I have never kept a pet in my life. I have never bought an animal. Yet over the last 20 years over 4,000 animals have come into my home. They are not pets and much though I have loved every single one of them they are not suitable companions. Most of them, such as guinea pigs, mice and rats, have been imprisoned behind iron bars and fed an artificial diet prescribed by my local pet shop. True they have been allowed brief periods of recreation in the garden or lounge but they have ultimately spent more time incarcerated. Just another form of abuse. The larger animals, in my case cats, are allowed the freedom to roam...or so it seems. But if you delve deeper they are allowed no freedom at all. They are kept subjected to my will i.e. I choose their food, choose their beds and even choose what rooms they inhabit. I feed them a totally unsuitable diet of dead meat; out of tins, full of additives if I am really ignorant. Fortunately most of mine have raw, organic meat to get as close as possible to their natural diet. But by feeding them this I support the slaughterhouse and indirectly, pay the slaughterman his blood money. I kill animals to feed animals. I once read a story of a man who kept a colony of mice loose in his house to feed the starving cats he rescued. Unthinkable! But is he being any more cruel?

Making the Best Of A Bad Job 1 The cats, he swore were catching and consuming prey exactly as if they were in the wild. In that way he was satisfying their blood- lust, encouraging their natural hunting abilities. Was he any worse than someone who pays a slaughter man to kill chickens to feed their pets by buying pre-packed meat from a supermarket? Say I achieve my aim to persuade a few cats to become vegan - am I not forcing my views on them? I am exploiting them, I am manipulating them until they reflect my views. If they had the choice they would be out hunting small mammals - the exact - the exact scenario the man with his colony of mice was providing for his cats. So how can he be cruel? Every cat is born to be a ruthless and efficient killing machine. Each year they kill millions of song birds and on some islands, feral cats have wiped out colonies of birds. Look at Australia where they are shooting cats to preserve rare species of mammals and birds. It is not the cat's fault - he should not be there. Man domesticated animals for his own uses, including companionship and subjected them to unnatural practices and lifestyles. Even if I give my cats only vegan foods within the confines of my home, backed up by nutritional supplements, what is to stop him stripping my neighbourhood of every small mammal and bird to satisfy his natural instinct to hunt. I do not provide for that instinct in my home. The man and his colony of mice does. The vivisector exploits animals in his never ending quest to prevent and eradicate disease. We know he is wrong because animals are too different from us to provide scientific answers. The hunter exploits animals to satisfy his blood lust and the circus owner, and the pet owner, exploits animals for the entertainment they provide. The pet owner exploits them to provide company for his selfish, empty life. He may love his pet, but even in the best home, he is guilty of terrible cruelty. For every home in this country that is trying to do their best for these misplaced animals there are ten that are abusing them through starvation or torture. We read tales in the paper every day of kittens in microwaves, dogs tied up and abandoned. This is additional cruelty, cruelty on top of the very cruel practice of keeping pets. Thousands of

animals are put t o sleep every day because no one wants them as companions and they are no good for food. All victims of man's exploitation of them for his own pleasure. You may argue a pet knows nothing better than his cage, his kennel, his garden, in short, his domesticated life but this is no better than saying a guinea pig in a lab knows nothing but pain and suffering. They both suffer. Only the degree, the intensity differs. It does not make either picture right. The domesticated pet suffers -the lab animal suffers more. I make no excuses for keeping pets. It should not be allowed and we, as vegans, should see this and fight to make domesticated animals extinct. We should support the end of the cruel and selfish practice of keeping animals for our own ends. I long to see the last pet die of old age. I wish I never had to cut up another dead animal for a live one. Yet how can we turn the starving, stray kitten from our door? And once we let him in how can we not agree to his appeal for his natural food... meat? The death of one animal to feed another. It can never be right. Despite this my door will always be open to abandoned pets, the victims of our own abuse. It is not their fault. They did not ask to be created or domesticated. Every animal coming to me is treated with compassion, love and respect and given the fact that all domesticated animals suffer we should do all we can t o ease the suffering whilst they are with us. I long for the day when all my cages are idle and rusty, when my hutches are chopped up as firewood and my carpets are devoid of cat hairs. The day domesticated animals become extinct. And it is only my lingering selfishness that will miss them...

17 T h e V e g a n , S p r i n g

2001

A time to say YES, A time to say by Neville Fowler There have been f o u r occasions in m y life w h e n I have reluctantly had t o say NO w h e n I was t o l d t o d o s o m e t h i n g by persons in a u t h o r i t y over me. I believe w e should never be willing t o disobey t h o s e l e g i t i m a t e l y in a u t h o r i t y unless w e sincerely believe t h a t it w o u l d be w r o n g in God's eyes f o r us t o accede t o t h e i r d e m a n d s i.e. t h a t it contravenes t h e bible a n d / o r o u r conscience. Some w o u l d say t h a t I have been very f o r t u n a t e t o have faced only f o u r such tests and I'd certainly agree w i t h t h a t . The first such occasion was in 1958 w h e n I became a pacifist (and at t h e same t i m e a v e g e t a r i a n ! ) . I h a d t o g o back t o my local 'Labour Exchange' in Kidderminster and ask t h e m t o d e l e t e m y f o r m e r registration f o r National Service in t h e RAF a n d substitute registration as a Conscientious O b j e c t o r t o military service. I certainly g o t t h e impression t h a t t h e official w h o had t o deal w i t h m y request did n o t seem inordinately pleased, b u t I was y o u n g and impressionable t h e n ! Soon a f t e r w a r d s I w e n t o f f t o g r o w sugar cane in Trinidad w h e r e I t h o u g h t my pacifist principles w e r e unlikely t o be t e s t e d - until, as paymaster, I was h a n d e d a c o m p a n y pistol and t o l d t o use it t o p r o t e c t myself a n d t h e m o n e y in case o f a t t e m p t e d robbery. I d o n ' t t h i n k t h e y ever really unders t o o d m y reasons f o r refusing t h a t bit o f hardware, but m y decision was accepted! The latest t i m e w a s in 1990 w h e n , because o f m y expertise in t h e design o f e a r t h b a n k e d irrigation reservoirs and a m e n i t y lakes, I w a s asked t o t a k e o n responsibility for giving specialist advice o n leisure fisheries a n d a n g l i n g t o consultancy clients. M y explanation f o r declining this o p p o r t u n i t y was accepted -1 h a d f e l t s o m e a p p r e h e n s i o n b u t m u c h t o my surprise t h e boss just said 'I fully understand; my d a u g h t e r is a v e g e t a r i a n t o o ! ' The o t h e r t i m e was in 1967 w h e n MAFF HQ t o l d m e t h a t I must g o o n detached d u t y f r o m O x f o r d t o Cheshire t o help supervise t h e burial o f the remains o f livestock being shot and b u r n e d in t h e F o o t & M o u t h Disease epidemic t h a t was then raging. As a land drainage, irrigation and w a t e r supplies specialist I supposedly w o u l d k n o w best w h e r e t o dispose o f t h e remains w i t h least risk. I c o u l d have l e g i t i m a t e l y reasoned w i t h i n myself t h a t t h e responsibility f o r killing t h e animals w o u l d rest o n t h e shoulders o f others a n d t h a t t o safeguard w a t e r supplies etc. w o u l d be a public service. H o w e v e r I so disagreed w i t h t h e 'slaughter policy' f o r F & M D t h a t I f e l t I must n o t be involved and I

HE COUNTRYSIDE WOULDN'T EXIST IF IT WASN'T FOR FARMERS.

B E W A RE OF T H E BULL — — S**T !!

• 1

{Sultannah}

FEATURE

NO: A Personal Reflection had t o ask t o be excused. It t o o k some explaining t o my Divisional Executive Officer. It was a condit i o n of my service t h a t I must be willing t o g o anywhere, do anything, at Her Majesty's pleasure and I could have been dismissed. Fortunately he was a g o o d and sensible m a n and he was prepared t o recognise t h a t my objection was genuine and deeply held. It did help of course t h a t I was a vegan ( t h o u g h he h a d n ' t k n o w n t h a t before and I had t o explain w h a t it m e a n t - 1 9 6 7 r e m e m b e r ! ) because t h a t showed t h a t I was consistent. I have always d r e a d e d a return o f those shocking circumstances even t h o u g h t h e r e seemed little risk t h a t I w o u l d be personally involved again. But n o w , here w e are in a n e w millennium, and it is just like old times. W e hear constant talk o n radio and TV of "this dreadful Foot and M o u t h disease." The fact is t h a t it is not inherently such a dreadful disease f r o m t h e animal's perspective - no m o r e dreadful t h a n is influenza t o humans. The natural mortality rate w o u l d be similar. The vast majority of animals w o u l d recover in a fairly short t i m e if they w e r e allowed to, and especially if helped t o . Of course, if w e had a slaughter policy f o r h u m a n 'flu w e w o u l d soon start calling t h a t a 'dreadful disease'. It is not t h e disease, b u t t h e official policy f o r dealing w i t h it t h a t is so shocking and awful. Less t r a n s p o r t a t i o n o f animals w o u l d help, as people w h o are concerned w i t h animal w e l f a r e have been saying f o r a long time, their protests falling o n seemingly deaf ears. The producers g o long distances n o t t o get t o an abattoir but mainly t o get t o t h e best market prices. The pigs t a k e n f r o m N o r t h u m b e r l a n d t o Essex passed t w o abattoirs w i t h i n 15 miles of t h e factory f a r m they started f r o m ( " w h e r e pigs w e r e kept in appallingly unhygienic conditions" The Week -so much f o r Britain's superior f a r m animal welfare standards!). Other animals w e r e taken t o market at Carlisle and t h e n c e t o Devon, Gloucester, Wales, N. Ireland, France, Germany. It is cruel, it is callous, and it is crazy. So w h y is t h e culling (killing) policy still being pursued? It is purely f o r economic and marketing reasons. Recurrent bouts of h u m a n flu cause loss of productivity at w o r k . Recurrent episodes of F&M w o u l d also cause some loss of production f o r farmers. There may be loss of w e i g h t in beef cattle, some mortality in y o u n g animals (but remember t h a t 4 ' i million calves are killed at birth each year in t h e UK just t o t a k e their mothers' milk) and milk yield is depressed. This w o u l d cause t e m p o r a r y loss

o f p r o f i t t o t h e f a r m e r . Also, claiming t h a t Britain is f r e e o f F & M gives us a m a r k e t i n g advantage f o r o u r animal exports, d e a d or alive. However if F & M was accepted as endemic, as it is in most other countries o f t h e w o r l d , t h e animals w o u l d develop a n a t u r a l i m m u n i t y a n d it w o u l d be less severe. One is hearing of t h e tests in France on sheep i m p o r t e d f r o m Britain. Some have antibodies in their b l o o d s h o w i n g t h a t t h e y have been in contact w i t h F & M a n d have developed an i m m u n i t y t o it. If w e h a d a slaughter policy f o r humans w i t h flu, our populat i o n w o u l d be w e a k e n e d w i t h n o natural i m m u n i t y at all so t h a t w h e n it did arrive f r o m abroad it w o u l d spread r a p i d l y - j u s t like F & M in cattle, sheep a n d pigs does n o w . The severity o f t h e p r o b l e m is being created by t h e slaughter policy. This is a case w h e r e t h e 'cure' is a million times worse t h a n t h e disease. Also my suspicion is t h a t t h e disease had been a r o u n d in Britain f o r a long t i m e before it w a s publicly identified and farmers f o r c e d t o o w n u p t o it. It is n o t u n k n o w n f o r farmers t o get sick animals o f f t o m a r k e t or slaughterhouse quickly t o rid t h e m selves o f problems and expense. Do meat eaters k n o w w h a t t h e y are eating much o f the t i m e ? N o w t h e r e are calls f o r culling (KILLING again!) all wildlife. W h e r e will this insanity stop? I c a n n o t intervene over t h e f a r m e d livestock, much as I w o u l d like t o . But w h e n they start e x t e r m i n a t i n g t h e w i l d creatures, shall w e just stand by? Hazel and I have t h r e e donkeys fostered at the D o n k e y Sanctuary at Sidmouth in Devon, where t h e r e are a b o u t 7,000 rescued donkeys. Equines d o n o t catch F&M, b u t h o w long will it be b e f o r e these w i c k e d a n d / o r insane people start t o say t h a t t h e donkeys m i g h t h a r b o u r t h e virus and must be 'culled' (KILLED!)? I will n o t be able t o stand idly by if t h e y d o t h a t . I h o p e t h a t people will realise t h a t this a w f u l wickedness is just so t h a t they can c o n t i n u e t o get their meat and their milk and get it at cheap prices. Is it really cheap w h e n t h e animals pay f o r it so horrendously? It is t o be h o p e d that t h o s e responsible f o r agricultural policy will t a k e u r g e n t steps t o introduce radical changes. The slaughter policy must never be i m p l e m e n t e d again. It w o u l d be best s t o p p e d NOW. W e also hope t h a t m a n y individuals u p and d o w n t h e country will e x a m i n e their consciences a n d decide t o move, a t t h e i r o w n pace b u t as quickly as they can, t o w a r d s a veget a r i a n and preferably a vegan diet, a d d i n g t h e i r numbers t o t h e 5,000 per w e e k w h o w e r e already d o i n g so before this disgusting catastrophe b e g a n .

19 T h e V e g a n , S p r i n g

2001

C r e a n v o f Sausages

T o n t a t o

S o u p

C a s s e r o l e ,

T f u

•U- Cream of Tomato soup

Sausage Casserole Serves 2 - 4

This is so tasty you will never miss the tinned

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stuffagain ... It's also really cheap, if you

fcf* ignore the ground almonds! They do make a lovely difference to this soup, giving it body &

and taking the sharpness out of the other

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ingredients.

2 cloves garlic

oil/marge for frying

One tin tomatoes, chopped or whole

Stock or water

Balsamic vinegar (or vegan red/white wine if

A really tasty and satisfying dish, always afavourite. Based on afamily recipefor braising steak, but miles better, obviously. Don't tell my mother in law! 8 veggie sausages, cooked 1 onion, roughly sliced 2 carrots sliced, and equal amount of sliced white cabbage Oil or fat for flying Stock or water

so inclined)

1 ounce/25g plain flour Pinch mixed herbs optional 2 bay leaves

2oz/50gground

almonds

J? ^ fcf. (f

75-100ml soya cream sugar (optional, to taste)

t w o . A d d the tin o f tomatoes, including

flour, season, and cook for a m i n u t e or two, stirring to avoid sticking.

liquid, stir, and add either water or

Slowly add the stock or water, usingjust enough to cover the vegetables, stirring

stock (the same a m o u n t as the e m p t y

to help the flour and liquid mix smoothly. Cook until sauce begins to thicken. (3-

Salt & pepper Preheat the oven to 180C, gas 4. Place cooked sausages in an ovenproof casserole

C r u s h the garlic, and fry for a m i n u t e or

t o m a t o tin holds!) Bring to the boil. ^

C o o k for 10 m i n u t e s . Add a splash

(tbspn) ofbalsamic vinegar, seasoning

^f*

(including a dessertspoon of sugar if it tastes t o o tart). C o o k 5 m o r e minutes. M e a n w h i l e , toast the almonds.

fej^ B l e n d the soup, return to pan, add toasted a l m o n d s and cream. Stir well, £

heat t h r o u g h , check seasoning and

serve.

Fry the onion, carrots and cabbage in the oil for a couple of minutes. Stir in the

4 minutes). Add herbs and bay leaves if desired. Pour mixture over the sausages, put in oven, and cook for as long as possible! T h e dish improves with long, slow cooking. A r o u n d one hour is ideal. The stock or water can be enriched and improved to suit your taste - e.g. with one of thefollowing - yeast extract, a stock cube, mustard, yeast flakes, soy sauce, brown sauce... The sauce will also taste richer and be more colourful if you cook theflourfor a few more minutes before adding the liquid. Serve with mashed potatoes.

Three "B"

Pudding

Bread, butter & banana pudding, minus the butter! For a fruity, tropical variation, try soaking the raisins in a little mm, and adding pineapple, mango etc. If you can't get custard powder, cornflour will befine. B l e n d a b a n a n a with 9 fl oz/250ml s o y a m i l k , and l o z / 2 5 g v e g a n custard powder. Spread six thick slices of bread on both sides w i t h v e g a n m a r g e . Line and fill an o v e n p r o o f bowl with these, and layer with a handful of raisins. Pour the milk mixture over, sprinkle w i t h a little c i n n a m o n and sugar. Bake for 30 minutes at 200C/Gas 8.

The

Vegan,

Spring

2001

A s j w a g u s Sweet

o j u L souv

Asparagus season is upon us again. Of course, those of vK yl/ you with access to it would be mad to use it in this dish! Enjoy it at its simplest and most tasty. For the rest of

The sauce totally makes this dish, and can be cooked and served on its own with

spring rolls. Try other veg, such as courgette, aubergine, mushrooms etc. Using bat-

• \

7 F -jk i/TC k - i7f\ k.

t *

* *

tered veg is best - the crunchy batter, the sticky sauce, the sweet, the sour...

v'/

loz/25g brown sugar 1 oz/25g cornflour 3 tablespoons/45ml wine vinegar

't v

Pastry-4oz flour, loz marge, loz solid vegetable oil. Enough water or asparagus liquor to bind.

ltsp fresh ginger, grated 1 clove garlic, crushed

"SK For the pastry sV R u b in the fat, slowly add a very little liquid, knead lightly, cover and rest for 30 minutes. TXT "/pT Roll out ~l3 rds to line a flan dish, and reserve the >1/ nJ/ other third to top it. ik.sk

Juice from one small tin pineapples (around 5 tablespoons or 75ml)

For the filling

Half a cauliflower, broken into florets

Melt a little m a r g e , lightly cook a sliced o n i o n then add l t b s p n flour. C o o k gently for a

vV O/

making a sauce. Add 4oz (approx, or a small tin) minute or two. Season well. Add the juice from sweetcorn, and 6 small sliced m u s h r o o m s . a tin o f asparagus slowly, and off the heat, Add the asparagus at the last minute, taking care not to mash it. (A little tarragon may also be added, as this goes well with asparagus.) Stir, and pour into the pastry case. T o p with the pastry lid, and bake for 30 minutes at 190C/gas 5.

4 tablespoons/60ml tomato ketchup The vegetables 2 sliced peppers

-sk-

1 whole onion, sliced into rings

1 small head broccoli, as above

Battered and fried, or fresh

1 leek, thickly sliced -T- vfy^ v'/

* *

Serves 2 - 4

For the sauce - mix thefollowing in a bowl -

Serves 2-4 *

•

B a k e w e l L t a v t

Sweet and sour vegetables

us, this dish, made with tinned asparagus, is a lovely

* * *

v e g e t a b l e s

Asparagus Pie

alternative! If it seems pricey, remember what you are saving on not buying cheese and meat every week, and treat yourselves.

^.i.

P i e ,

4-5 pineapple rings, chopped into chunks For the batter - 2oz/50g plain flour, 2oz/50g c o m flour, 1 fl oz/20ml oil, 5fl oz/lOOml water. Mix thoroughly. C o a t the veg in the batter and fry until

crispy and golden.

Stir fry the onion and peppers for a minute or two. If using fresh, not bat-

- i *

tered, veg, stir fry these two. Add the sauce mixture, pineapples, (and battered veg if using) and cook till thick - a couple of minutes. Serve with boiled rice.

* *

Bakewell Tart A perfect dessert, or an impressive, eggless, cakefor when guests call round. The only trick is to get the almond mixture into the pastry as soon as possible after adding the liquid. 4oz flour, loz marge, loz solid vegetable oil, loz sugar.

* >

vk.

R u b the fat into the flour, add the sugar, and a very little water to form a dough. Cover and rest for 30 minutes. Roll out to fit your tin, making sure the side 'walls' are of an even height. Fill with baking beans, and bake blind for 5 - 1 0 minutes. Meanwhile-

Mix 2 o z self raising flour with 2 o z ground a l m o n d s , 2 o z sugar, 'At tbspn bicarbonate o f soda. R u b l o z m a r g e into this. Stir 2 J , tbspn (no more!) vinegar into half a pint o f soya m i l k . Pour straight into the dry mixture. M i x well. "7F • "

Remove pastry case from oven, remove beans. Spread bottom of case with j a m of choice (cherry, blackcurrant, strawberry etc). P o u r the wet mixture into case, and bake for 35 minutes at 200C/gas 6. R e m o v e , cool, and ice if desired. >T

->.L

2001

The B i g B a d W o l f

and his Vegan Friends by Paul Williams

S o m e m a y t h i n k it strange f o r a v e g a n t o s u p p o r t a carnivore. Y e t t h e w o l f is a n animal t h a t needs h e l p a n d s u p p o r t just as m u c h as sheep, cows a n d goats d o . People kill domestic animals u n d e r t h e p r e t e x t o f n e e d i n g m e a t t o survive. They h a v e n o excuse t o kill wolves a n d o t h e r large p r e d a t o r s b u t h a v e d e c i m a t e d t h e i r populat i o n s in virtually every c o u n t r y o n t h e g l o b e . Persecuted t o t h e b r i n k o f e x t i n c t i o n t h e progeni t o r o f all domestic dogs is poised t o m a k e a c o m e b a c k a n d it needs t h e help o f h u m a n s w h o love n o t just animals, b u t also n a t u r e . W o l f r e i n t r o d u c t i o n schemes h a v e succeeded in t h r e e A m e r ican states a n d are b e i n g seriously discussed in Europe a n d Japan. O n e o f t h e areas u n d e r c o n s i d e r a t i o n is t h e H i g h l a n d s o f Scotland. Here it is a r g u e d t h a t deer have b r e d excessively, w i t h o u t any m a j o r p r e d a t o r t o regulate their numbers a n d a r e causing d a m a g e t o grassland. M o r e o v e r t h e presence o f w o l v e s w o u l d greatly b e n e f i t Scotland's ailing t o u r i s t industry. T w o main groups oppose the scheme, hunters a n d farmers. Deer h u n t e r s a r g u e t h a t t h e presence o f wolves w o u l d reduce t h e numbers o f deer available f o r t h e i r o w n s p o r t . The American experience w o u l d indicate t h a t ^ this is n o t t h e case.

The

Vegan,

Spring

2001

Wolves are effective regulators o f prey species, r e m o v i n g t h e injured, t h e diseased and t h e vulnerable members o f t h e herd. Human hunters, by contrast, will kill any deer they encounter w i t h o u t considerat i o n f o r the l o n g t e r m survival o f t h e species. Further t h e a r g u m e n t t h a t h u m a n sport has a higher priority t h a n t h e needs of an animal is a t e n u o u s o n e which n o animal supporter could accept. Farmers are o p p o s e d o n t h e m o r e legitimate grounds t h a t wolves might be dangerous t o domestic animals. N o w it is t r u e t h a t wolves will eat sheep, goats, cattle a n d even dogs b u t t h e y prefer deer. If deer exist in their e n v i r o n m e n t in sufficient n u m b e r s then wolves will n o t seek a varied diet, especially as domestic animals are usually g u a r d e d and t h e w o l f , despite his reputation, is essentially a c o w a r d l y beast. This is s h o w n by statistics f r o m America. In Minnesota d u r i n g t h e 1990s livestock d e p r e d a t i o n by wolves accounted f o r 0.25% of t h e t o t a l number o f sheep. In M o n t a n a for t h e same period it was 0.02%. In t h e Yellowstone a n d Idaho areas: just 258 cattle w e r e confirmed as victims o f wolves b e t w e e n 1995 a n d 1999. This is a b o u t one a w e e k . C o m p a r e the a b o v e figures w i t h t h e number o f these animals slaughtered and c o n s u m e d unnecessarily by h u m a n s each year a n d ask w h o s e need is t h e greater. Also consider t h a t n a t u r e p e r m i t t e d t h e presence o f specific animals in specific areas f o r a reason a n d t h a t their removal by h u m a n agents contravenes this carefully crafted balance. Furt h e r m o r e it is possible t h a t farmers could be paid compen-

sation f o r animals proved t o have been killed by wolves. A t t h e r o o t o f ideological veganism is a desire t o protect all animal life. Yes t h e w o l f will eat o t h e r animals b u t so d o cats and domestic dogs and w e are happy t o keep t h e m as pets. The w o l f will only eat w h a t it needs, n o t requiring t h e slaughter o f excessive numbers of rabbits a n d chickens and their presentation w i t h additives in environmentally unfriendly tins. Victims o f wolves have t h e o p p o r t u n i t y t o escape a n d death, w h e n it comes, is relatively swift. Humans keep their meat animals, w h i c h t h e y d o n o t need t o eat, in captivity t h e n t o r t u r e t h e m a n d o f t e n inflict a painful death. Whilst this is g o i n g o n w e c a n n o t argue convincingly t h a t w o l f behaviour is unacceptable or seek t o restrict it. Veganism is a h u m a n code, w h i c h w e accept c a n n o t be imposed o n t h e rest o f nature. Some o f us a d o p t this code n o t merely f o r m o r a l reasons b u t because w e are concerned a b o u t t h e w a y in w h i c h industrialisation a n d mass p r o d u c t i o n is destroying t h e natural w o r l d . H u m a n i t y has t a m p e r e d w i t h nature b u t in some cases it is able t o make amends. The return of wolves t o t h e Highlands, some t h r e e h u n d r e d years a f t e r t h e y became extinct there, w o u l d be a step in t h e right direction. Paul Williams is writing a Ph.D on 'Connotations of the Maneating Wolf at Sheffield University.. Anyone willing to help his research by filling in a questionnaire about attitudes towards wolves should write to him at 2 Clarendon Villas, Hove, BN3 3RB.

Postbag Contributions to Postbag are welcomed, but accepted on the understanding that they may be edited in the interests of brevity or clarity. Some years ago I found a very informative leaflet by Dr Josiah Oldfield, setting out his fruitarian diet, theory and practice, at the Lady Margaret Hospital. It was printed (possibly before the First World War) at 10p as far as I can remember! I was very interested because this was obviously a fore-runner of the Vegetarian and Vegan movements. I am a lifelong Vegetarian (84 years), also a practical Vegan since 1945 and I wanted t o know what had happened t o the said Hospital - if it still existed? It was disappointing, then, to realise that no one else thought it of any importance, as there was no response whatever t o my letter!! I was ignored. But congratulations because now I have just received the Vegan winter 2000/1 magazine and YES-AT LAST an informative article about Dr J. Oldfield and his work (the whole magazine is a really interesting one this issue). I think his work was important (!) and would still like t o know just how much influence Dr Oldfield had on the future of the Vegetarian and Vegan movements? I'd like to read more of his books pity a lot of his early works were lost in that fire - that's life - (would an appeal bring more of his early works to light?) Yours hopefully, Joyce Derbyshire What's happened t o the vegan Society?! Judging by the latest winter issue of 'The Vegan' magazine you seem t o have lost your way. Open the magazine on just about any page and all you get is exhortations t o ban gm food, join fox hunting demos, protect forests, be kind t o turtles, protect the environment ('Hot Air'), ban chicken farming, travelling in Egypt, and absolutely nothing about the veaan diet! Surely, the vegan diet is central t o being a vegan. Isn't it? Surely, The Vegan Society should be promoting the benefits of a vegan diet (in all its wonderful aspects) in its house

magazine? There are thousands of vegetarians and meat eaters who would become vegan with a bit of encouragement. But if your magazine is anything t o go by, you will scare them off by making them feel guilty at not getting involved in all the politically correct issues you promote instead of appreciating the wonders and benefits of a vegan diet. Have you forgotten that by adopting a vegan diet you will directly and indirectly reduce the exploitation of animals? Peter Salisbury, Wilts Re 'How pleased'... Letter from Deborah Donhue 'Traditional' chefs don't really 'hate' vegans and vegetarians, [letterfrom Deborah Donhue, Vegan winter 2001 ] They merely feel threatened and intimidated by us. This is because they are lazy minded, unimaginative or incompetent or all three. I was one of an animal welfare party attending a 2 day symposium at a famous hotel at Sandown Park, the nightly rate ran into three figures. I was asked by the organiser could I submit recipes for the vegans as the Chef had no idea what vegans ate; this was, of course, a ' top chef'! He prepared my recipes t o perfection. For dinner the carnivores were given 2 tiny 'spring lamb cutlets on a bed of spinach'; we had croustade of mushrooms (made with almonds) accompanied by a delicious homemade tomato sauce. All had fresh vegetables. The 'spring lamb cutlets' arrived looking like a wee pile of charcoal on dried up spinach, and the remarks directed t o us were 'Mmm, that looks nice'! The sad news was that they didn't know what vegan margarine was and put a jar of tahini on the breakfast table! L Joan Cornwall Note to Ed. If anyone

would

the recipes I submitted

I shall be

happy to send them in return first class stamps and photocopying.

to cover Ljd.

for 2

postage

RE: Hilda's Egg In response t o the article 'Hilda's Egg', latest issue of The Vegan, I would like t o voice my opinion on the use of animal products reared humanely. The writer raised a very difficult and controversial subject when, as a committed Vegan for many years, she had decided t o eat an egg from one of her chickens. Although I do not completely condone her actions I feel it important t o point out that we, as vegans, have a responsibility t o 'the cause' t o prove t o others that we can lead both healthy and successful lives without the need t o exploit other species. The writer may argue that she was not exploiting anything, but since it is not economically viable t o raise chickens in a humane

I was interested\n the short article on Huntingdon Life Sciences in the Winter 2000/1 issue. I would not wish t o defend that firm for killing '500 animals every day in controversial experiments'; as a member of the Dr Hadwen Trust, I naturally hope that all animal experiments will be phased out in as short a time as possible. However, whether we like it or not, the testing of drugs on animals is at present a legal requirement, and in a reply t o a letter from me, John Major's office had made the point that it is better t o have this done here. It is also claimed that the 'mindless cruelty' no longer occurs, and that this firm now operates not only legally, but under close supervision. Others may be able t o challenge this. Whatever the truth, they will not, I hope, wish t o excuse what your article touches on, if somewhat coyly: the tactics used by some 'animal rights' campaigners at Huntingdon (and elsewhere).

manner simply for their eggs, (you would still have an excess of males and less productive hens), then we should aim t o banish these ingredients from our diets for good; no strings attached. On the point about the wearing of wool from rescued sheep, please remember that from wearing these products you are also, inadvertently, advertising the use of animal products in fashion. I choose not t o wear fake fur for this reason. Thought I would open the debate!!! Get back t o me with the views of The Vegan Society regarding this issue. Frances Horsley f Violence, intimidation, crude and menacing graffiti: do these not reveal self-righteous fanaticism a n d / o r t h a t , consciously or unconsciously, some are using the cause as a cover and an outlet for their own psychological and social inadequacies? (At least George D. Rodger has kept his sense of proportion. Perhaps we could send him to, say Angola t o give his joke about cows and land-mines [ p i 7, same issue] a wider audience? I would happily subscribe t o the travel fund.] Bruce Brighton

Send y o u r l e t t e r s t o :

The Editor, Postbag, Donald Watson House, 7 Battle Road, St Leonards on Sea, East Sussex, TN37 7AA e-mail: postbag@vegansociety.com fax: 01424 717064

23 T h e V e g a n , S p r i n g

2001

Meet The Notmilk Man An interview with Robert Cohen by Rhian Thomas

Robert Cohen, author of 'MILK-the deadly poison' and an established lecturer in America on the dairy industry, recently came to Britain for the first time. On April 22nd at Regent's College, London he held a lecture entitled 'Got Milk! Got Allergies, Heart Disease and Cancer? Give up all milk and dairy products for just one week and discover the Fountain of Youth. One gallon of mucus will leave your body and you will learn that cow's milk is responsible for many human ailments.' Cohen performed medical research in the 1970's and became aware of the damaging effects that the genetically engineered hormone has on human health, which is now in the US milk supply. He's an animated and passionate orator with an immense wealth of knowledge on the dairy industry. In sharing the years of research with the audience, his memory proved faultless. I was fortunate enough to meet with, and interview him for The Vegan magazine. Why have you come to Britain cynics would that your aren't

to lecture?

say that because you are

arguments

relevant

against

in Britain.

Some American

consuming

How do you

milk react?

A cow is a cow whether it's in America or Britain. Our first cows in America came from Britain; as a matter of fact the pilgrims brought them over. A ship called The Charity brought the first three dairy cows and a bull from Southampton and that's what started America's dairy industry. Our cows have a common ancestry so they are the same. Britain's been heroic, they've turned down our genetically engineered bovine growth hormone, but cows milk is cows milk and so there are many similarities between Britain and America. What

impact

do you think

of dairy products

that the

has on human

consumption

health?

Dairy represents 40% of what we eat. Every sip of milk has virus, pus, bacteria, powerful growth hormones proteins that cause allergies, antibiotics, pesticides, fat, cholesterol and dioxins. There's nothing good about any of those things and so people still suffer from asthma, irritable bowel syndrome, cancer and many other ailments because they still eat dairy products. On your

web site, NOTMILX.com.,

you're

as the 'NOT MILKMAN',

do you

described that you've the dairy

created

a one man mission

think

against

Industry?

You 've founded

the Dairy Education

Could you tell us more

about

Board this

in organ-

isation? The Dairy Education Board is a public information association that has been formed t o tell

The Vegan,

Spring

2001

Should

we concentrate

dren through

our

on the education

of chil-

schools?

Well, in America we've got an expression 'The way to a man's heart is through the stomach', and the way to a child's heart is through the stomach. Milk, cheese and ice cream are delicious to kids. They think they're wonderful, but serious health problems occur on a dairy diet and we've got to teach the kids that there are alternatives. In light of the outbreak

of Foot and Mouth

Britain and the recent suggestion animals,

to those who

animals and still eat dairy

vaccinating

do you think that vaccinations

cause health problems

Well, 'NOT MILKMAN' is what I call myself although the dairy industry has other names for me which I better not say here! I started an anti dairy movement in the United States and now there are thousands of people including many physicians who have joined this movement. I've empowered them t o come together as one voice t o tell the people of the world that milk does not do the human body any good. America.

people that cow's milk is not nature's perfect food for people. This group has been established to take a stance against the dairy industry and inform people of the other side of the milk story. We have three employees but we have thousands of people including doctors and scientists who lecture, so we've started a large network of information in America.

would consume

products?

Well, there's a lot of that misinformation about Foot and Mouth disease. First of all, humans can get sick from Foot and Mouth disease. There have been a few humans who have shown similar symptoms, but many humans get a flu like disease that can last from three to five days. The elderly and infants can be severely compromised even with death. But the Foot and Mouth vaccine doesn't guarantee a life time of protection for the animal. There are many wild animals that could transfer the Foot and Mouth disease such as rats, mice, birds and deer. This may be an epidemic that goes on forever. W e Ve definitely

noticed

of Foot and Mouth become

that since the

outbreak

disease many people

vegan and joined

the Vegan

have

Society.

How can we best promote

a dairy free diet?

You've got some interesting things happening here in Britain. In the United States we've heard that there's a million and a half new vegetarians in England. I wish that I could say that I've seen evidence in the three days since I've been here. There's hardly any soya products available in high street shops and cafes but they have plenty of beef! I'm a little disappointed, I thought people had been learning a little bit more. I think we have a challenge, and the challenge is to teach people how good vegan food is. I don't know what the situation in Britain is yet, but the average American is eating just three vegetables: french fries, pickles and ketchup. We've got forty vegetables and forty fruits and twenty grains and twenty beans and such a wonderful variety of food and wonderful ways to prepare those things. We need to show people the alternative, healthy and tasty diet to dairy foods. How, in your opinion, ernment

do w e convince the gov-

not to subsidise milk - or that the policy

to subsidise milk is wrong?

One of the nice things about dairy farmers is that they're probably the hardest working people in Great Britain and these are people who, with the horrible things that have happened e.g. mad cow disease, BSE and Foot and Mouth, are looking at the future and it's not a very pleasant future. That work ethic, that they have, can allow them to be equal or even out perform most people in the job market. We never needed milk and dairy products. Unfortunately there are so many political liaisons and so many relationships between those who work in agriculture and those who work in the government agencies promoting agriculture. Their job, it seems, should have been to act as fiduciary (trustee), to protect the people, but their job is now to protect the manufacturers of these products and that's where they've compromised their values.

With your scientific backgrounds do you consider yourself a campaigner or are you researcher?

I consider myself a taxi driver. I take people to a destination by giving them information. I'm more a tour guide.

I made a reference to your scientific background and I just want to make it clear to our readers that you did use to use animals yourself in experiments but what are your views today about animal research?

I feel that mankind has learned nothing about animals that we could take and extrapolate to humans. Half of the drugs and remedies that are approved by the United States Food and Drug Administration cause horrific effects on humans because they are tested on animals. There are many chemicals and pharmaceuticals that don't cause any adverse affect on laboratory animals but cause horrendous affects on humans, and the opposite too. We don't learn anything from animal research. We learn how certain things affect animals, but we cannot apply those findings to humans. New vegans who contact us are surprised that so many food products contain dairy ingredients, for example whey powder seems to be in everything! What do you think is the reason behind this is?

There was a time when they used to take buttermilk or skimmed milk and feed them to pigs to fatten them up, now they've learned that fat is dangerous, saturated animal fats, and so now they sell it to humans instead! They found that they can take these components and there's a human market for these products where they can get more dollars. Dairy farmers don't get a very great amount of money for their products, they're getting basically maybe eight pounds for every fifty kilos of milk that they make and that's not a lot of money. So, they've got to do everything that they can to make their product the most profitable product they can. It used to be that they would use milk as a single product or turn it into cheese or butter, but today, they separate all of the protein, and they separate all of the fat, and they reconstitute it into different products. Finally, for those who do not know of your are you vegan?

work,

Absolutely, I don't eat anything with a parent, I don't eat anything with a face, I don't eat pus and I don't eat honey. I couldn't hurt a moth.

The core message of Robert Cohen's argument is that dairy products are detrimental to a person's health. His main area of study is human health, not animal welfare, although he does believe that animals have rights he displays a certain amount of sympathy to farmers which most vegans don't hold. His web site 'NOTMILK.COM.' is a correlation of information gathered from various journals and papers that study people. The information he displays on the web site is hard hitting and leaves no room for doubt about his stance against the milk industry. It's very comforting to read such confident writings while vegans are still being doubted and questioned so much in Britain. Cohen argues that milk plays a major role in the onset of allergies, asthma, sleep difficulties, migraines, anaemia, heart disease, arthritis and diabetes to name just a few I It's amazing that such a product is on the market and is in so many food products that the government subsidises its sales, that children are fed such a health damaging product at an early age and advertisements claiming its health benefits are never questioned. We're all familiar with the animal rights arguments against the cruelty involved in the dairy industry but Robert Cohen introduces a well researched argument that milk is not only doing you no good but is in fact doing your body harm! In his lecture he argued that people are ill because they relied on a dairy based diet. His cure for most illnesses is to simply switch to a vegan diet, this even includes acne in teenagers: 'When teenagers combine their own surging hormones with dietary saturated animal fat, cholesterol, steroid hormones, dead white blood cells, and cow pus, they're gonna get z'rts. The good news: The cure is an easy one: NOT MILK!'

On 22nd May 2000 we received a news release from the National Dairy Council claiming that 'A new study published in the American Journal of Clinical Nutrition shows that we absorb the natural calcium in cows' milk far more effectively than the calcium added to soy drinks.' It went on to state: 'So for a natural, great value source of calcium, make sure you top up on your milk. It not only helps to ensure you get a balanced diet but can also help to boost your bone strength and reduce the risk of osteoporosis.' It was t h e n

interesting to read on the NOTMILK web site the f o l l o w i n g article: 'Important UPDATE 1/2001: A study published in the January, 2001 edition of the American Journal of Clinical Nutrition exam-

ined the diets of 1,035 women, particularly focusing on the protein intake from animals and vegetable products. Deborah Sellmeyer, M.D. found: "Women with high animal-to-vegetable protein rations were heavier and had higher intake of total protein. These women had a significantly increased rate of bone loss than those who ate just vegetable protein. Women consuming higher rates of animal protein had higher rates of bone loss and hip fracture by a factor of

four times. "This demonstrates the importance of research and knowledge to fight against the constant pro milk advertisements that appear in our daily lives and the established myth that drinking the breast milk of a different species is not only natural but is beneficial t o your health! Cohen collates information to counteract this well established myth that milk is the main, if not only, source of calcium and without milk and dairy products you are certain to suffer from bone crippling diseases such as osteoporosis. The main area of blackmail seems to be that milk is is an essential food for growing children because without milk calcium their bones would not develop. In fact very few organisations challenge this claim. Yet, it is proven that in order to absorb calcium the body needs magnesium. Robert Cohen explains: "Milk and dairy products contain only small amounts of magnesium. Without the presence of magnesium, the body only absorbs 25 percent of the available dairy calcium content. The remainder of the calcium spells trouble. Without magnesium, excess calcium is utilized by the body in injurious ways."

The article concludes with the slogan 'GOT MILK? GOT BONE DISEASE!' Cohen claims that people can develop gout, arthritis and kidney stones through consumption of milk and reinforces that the fact that calcium can be obtained from non animal origin.

Robert Cohen is a fearless adversary to the dairy industry. The Milk Education Board has recently started a new campaign against the consumption of cheese which has titles such as 'BEHOLD THE POWER OF CHEESE! .. . BEHOLD THE POWER OF PUS!' He does not hold back with campaign issues and enjoys annoying his adversaries by presenting the facts and figures with dramatic titles and graphic horrendous descriptions of what food stuffs like cheese contain. The shock element of his presentation must work when people find out for the first time that cheese contains pus. That in Europe, regulators allow 400 million pus cells in every litre of milk (about two pounds)! That 80% of milk protein consists of casein, a tenacious glue. 'Casein is the glue that is used to hold a label to a bottle of beer. Try to scrape off one of those labels, then consider the effects of casein in your body. Casein is the glue that holds together wood in furniture. Behold the power of glue and behold the power of horrible bowel movement.' We

may present our argument differently at the Vegan Society but the argument is the same: a vegan diet is a healthy diet. In the past we have had to argue that people can survive on a vegan diet but today we're in a position t o argue that eating dairy products actually does the body harm. This demonstrates the gradual change of people's attitude towards the consumption of milk. For Calcium rich plant foods contact The Vegan Society 01424 427393

25 T h e V e g a n , S p r i n g

2001

Useful addresses:

[Ar n Jl

Our gardening expert Georgia Wrighton gives you some handy hints for horticultural success. Springtime mulching!

Springtime is here and it's time for mulching! You might be familiar with the concept of the 'no dig' garden where nature is allowed to improve soil naturally with a little help from the 'magic ingredient' compost. I've always felt that this is of particular relevance to my vegan philosophy, as by allowing earthworms t o pull down compost into the soil, rather than digging it in with a spade, not only are backs saved but also the lives and habitat of soil fauna. 'No diggers' would also advocate the avoidance of 'size 10' boots on the soil thereby creating compaction and damaging the structure of the soil. This is again, attractive t o my sensibilities as a vegan, who wishes to avoid harm to any creature, however small.

In practice

GROW VEGAN PUZZLER W h a t is t h e t e r m f o r 'oxygendriven decomposition' in t h e c o m p o s t heap? (a) Oxy-composition (b) Aerobic decomposition (c) A n a e r o b i c decomposition All correct entries will be entered in a prize d r a w . The winner will receive a presentation f o o d selection. Send your answer o n a postcard t o : Grow Vegan Puzzler at The Vegan Society's usual address by 20th June 2001 The correct Grow

Vegan

80.000

and

Lesley

Noke

answer

to the

puzzler the from

winner

last

was was Waterlooville.

I have practiced this method by the yearly application of home made compost for 3-4 years now and, together with the use of raised beds, have found my garden soil to be in entirely satisfactory condition, both in terms of its ability to supply nutrients and in its open structure. The theory is that through an application of well rotted compost, soil fauna are encouraged which enable the take up by plants of nutrients present in the soil. In addition, through the build up of humus (not, not the stuff you eat!), water retentive abilities are improved which helps prevent the leaching of nutrients away from the reach of plants. Happily, the structure of heavy soils is also improved so that a more open structure is achieved and drainage facilitated. The development of a healthy, humus-rich soil with healthier plants also has the advantage of helping plants to survive the onslaught of insect feeders and diseases, allowing for a natural balance and more compassionate gardening. Ken Fern, in his book ' Plants for a Future', advocates the yearly appli-

The V e g a n , S p r i n g

2001

cation of compost until an approximately 5cm layer is achieved. The idea is that, once an adequate layer of humus, or well rotted organic material, is produced, then the compost will remain on top as a mulch, suppressing weeds and aiding in water retention.

'Springing' into action This is a great time of the year for applying the layer of compost as the soil should be warming up and be neither too wet nor too dry. An Autumn application may result in valuable nutrients being leached away by heavy rainfall during the winter months and a once yearly application would normally be sufficient. This is assuming you already have a supply of the 'lovely stuff', however it's never too late to start! If, like me, you have vast quantities of vegetable peelings readily available in your kitchen you will be glad of a way to use them in the garden. You don't need t o have a lawn or much space to do this - mine is a small urban patio garden with brick-edged beds! Over the past 3-4 years, I have used old builders' bags with holes poked in the sides for aeration, and a small 'novelty' dustbin for decanting vegetable waste in the kitchen. There are several good books and information on compost making. However, one of the important things to remember is to get a good balance between soft, sappy material and more carbon-rich papery or 'dead' plant materials, to allow for 'aerobic' or oxygen-driven, decomposition. You also need to ensure that it's moist, not too wet or too dry, and that the material is sufficiently warm for beneficial activity to occur. Otherwise you'll get a rather smelly, slimy substance that won't produce the useful soil-like, crumbly material you want to achieve. I won't go into the details at this point, but just to give you an idea of how little space and with what simple raw materials you can be your soil plants' and animals' best friend!

Vegan Organic Network (VON) Anandavan, 58 High Lane Chorlton-currv-Hardy Manchester M21 9DZ Tel: 0161-860-4869 Website: www.veganvillage.co.uk Recently produced information sheets o n the general principles of healthy vegan-organic g r o w i n g (No. 4 -Vegan Organic Growing The Basics) and more specifically o n Vegan Organic Composts and Fertilisers (Info. Sheet no. 1) and growing on Clay Soils (Inf. Sheet no. 3) are available for ÂŁ1.00 for the set of 4 (also includes 'Growing Beans for Drying - Info sheet no. 2). Plants for a Future The Field, Higher Penpol, St. Veep, Lostwithiel, Cornwall PL22 ONG Web site: http:/www.scs.feeds.ac.uk/pfaf/ Produce useful leaflets including 'Vegan-Organics - The Basic Principles' (in conjunction with VON). Ask for donation t o cover costs of production and packaging. Book 'Plants f o r a Future' by Ken Fern published by Permanent Publications 1997. Centre for Alternative Technology Machynlleth, Wales SY20 9AZ Tel: 01654 702400 Website: www.cat.org.uk Helpful compost demonstration area and courses on Natural Gardening at CAT site in Wales. Produce useful publications on compost making, related information and garden products. Members receive magazine 'Clean Slate', 'journal for sustainable living'. HDRA, The Organic Organisation National Centre for Organic Gardening, Ryton-on-Dunsmore, Coventry CV8 3LG Tel: 01203 303517 Website: www.hdra.org.uk Demonstration gardens at Yalding, Kent; Ryton-on-Dunsmore, Coventry and Audley End, Essex. Produce useful leaflets on range of gardening subjects. Mail order catalogue produced in association w i t h Chase Organics supplies books and gardening products. Local Councils Some local Councils operate local domestic garden waste composting schemes. Eg Croydon Council produce 'Croypost'. Check with local authority f o r non-vegan ingredients. Fertile Fibre Tenbury Wells, Worcs WR15 8LT Tel: 01584-781575 Fax: 01584-781483 Supply multi-purpose 'Organic Coir Compost'. Offer free info pack and sample.

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For further information and publications list, please contact THE ORDER OF THE CROSS (VGN), 10 DE VERE GARDENS, LONDON W8 Telephone: 020 7937 7012 Internet http://www.orderofthecross.org

www.veggiematchmakers.com f4

The Order of the Cross, an informal fellowship whose members are vegetarian or '' '' vegan and pacifist, was founded in 1904 by the Reverend John Todd Ferrier. The Order seeks to follow a mystical, spiritual path and "to proclaim a message of peace and happiness, health and purity, spirituality and Divine Love." Its Message is universal in its scope, revealing the essential oneness of all religious aspirations, the continuity of life, and the unity of all living creatures in the Divine. It touches the deep issues of life and explains our relationship to the Eternal Warld through our spiritual constitution. The Cross is seen as a symbol of spiritual being in which the life attains uprightness and balance. Regular public meetings and worship services are held on Sundays at 11 am and Wednesdays at 7 pm (except during the Summer recess) at the Headquarters of the Order as below. Meetings are also held at other centres throughout the UK, as well as in the USA, Australia and New Zealand.

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2001

SILENT Foot & M o u t h b r o k e o u t o n British Farms o n Tuesday 13th February 2001. A t t h e t i m e it was u n k n o w n w h a t t h e virus was b u t it b e g a n in t h e pigs at Burnside Farm, o w n e d by M r W a u g h , Heddon-on-the-wall, N o r t h u m b e r l a n d and spread t o nearby Prestwick Hall f a r m . As everyone was u n a w a r e o f t h e infection Prestwick Hall sent 40 sheep t o H e x h a m m a r k e t w h e r e 3,500 animals w e r e sold o n t h a t day. These 4 0 sheep w e r e t r u c k e d t o L o n g t o w n market, Carlisle a n d t h e n o n t o Burden Farm, Devon, thus spreading t h e virus f u r t h e r afield. By M o n d a y 19th February Foot & M o u t h was discovered in pigs at Cheale Meats, Little Walley in Essex. A t e n mile 'animal exclusion z o n e ' was immediately set up. As Burden Farm w e r e u n a w a r e o f t h e infection, t h e y sent sheep t o B r o m h a m slaughterhouse in Wiltshire w h e r e t h e y w e r e perceived t o be suffering f r o m Foot & M o u t h . O t h e r sheep f r o m t h e infected f a r m w e r e sold t o Hill Farm, Herefordshire a n d others w e r e a u c t i o n e d at a m a r k e t in N o r t h a m p t o n . All this had happ e n e d by Wednesday 21st February. O n t h e 22nd and 23rd, e i g h t m o r e outbreaks of t h e disease w e r e confirmed. These included farms in Devon, N o r t h u m b e r l a n d and Essex w h e r e t h o u s a n d s o f pigs, cattle a n d sheep w e r e culled.

M o u t h a n d there w e r e national shortages. Panic buying was c o m p o u n d i n g t h e problem and i m p o r t e d pork, beef and lamb w e r e planned t o meet the shortfall. The Government was also planning t o ease t h e meat shortages by ending t h e t o t a l ban o n livestock movements. Regulations w e r e d r a w n up at the beginning o f March t o grant licences t o move a limited n u m b e r of cattle, sheep and pigs f r o m areas unaffected by Foot & M o u t h t o designated abattoirs. Some livestock markets were disinfected and used as monitored gathering zones f o r collecting animals f r o m small farms w h o did n o t have enough stock t o provide direct transport t o abattoirs. The regulations were d r a w n up by MAFF (Ministry of Agriculture, Fisheries & Food) in consultation w i t h farmers, supermarkets and the meat industry. All animal movement; I had t o be under licence and be checked by a vet. Anyone moving animals w i t h o u t < licence was fined up t o i and f o u r farmers, c Cumbria and three frc fordshire, w e r e prosec d o i n g this.

Burden f a r m , near Okeh a m p t o n , w h e r e t h e virus was discovered is o n e o f 13 sites in D e v o n a n d Cornwall o w n e d by a sheep dealer w h o exports t o Europe. Lorries f r o m his f a r m have travelled t h r o u g h o u t Britain, especially in Cumbria, thus spreading t h e disease. Once it was t h o u g h t t h e o u t break had been contained by t h e slaughtering and a seven day b a n o n m o v i n g livestock b u t m o r e cases b r o k e o u t by t h e e n d o f February.

In Ireland t h e r e were also problems by t h e beginning of March. 200 sheep, feared t o be infected w i t h t h e virus, were being sought by t h e Police and veterinary surgeons f r o m t h e g o v e r n m e n t . These sheep were i m p o r t e d f r o m Britain and 40 were traced t o a f a r m at Meigh, South A r m a g h , Northern li land, close t o the border t h e Irish Republic. A five mile control area was set u p around t h e f a r m . O t h e r farms in t h e Irish Republic w e i t h e beginning o f Ma w e r e 26 reported cases o f 짜< & M o u t h in England and Wales. These included a f a r m at Paincastle, Clyro Llandew, Powys w i t h 700 sheep and a f a r m at Fenny Drayton in Leicestershire w i t h 220 cattle and 80 sheep.

By Thursday 1st March, meat prices had risen by u p t o 60% since t h e o u t b r e a k o f Foot &

By March 2nd, Crufts, t h e country's biggest d o g show had been postponed, Snowdon was

The

Vegan,

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2001

SPRING

declared a no-go area, t h e Forestry Commission had closed all woodland t o the public and all horse and greyhound racing in Ireland were banned. By then over 25,000 animals had been slaughtered: including 3,400 cattle, 19,600 sheep, 1,750 pigs and 1 goat. More and more restrictions were added t o the list including hunting, stopped for the foreseeable future, refuse collection cancelled in t h e New Forest, soldiers banned f r o m training exercises on Salisbury Plain, Wiltshire, many zoos were temporarily closed t o t h e public and personal disinfection facilities were introi ports. The cou t o t a l 'no-go' zoi People were faced w i t h I fines if found walking on footpaths and despite this some did flout the ban. The Countryside Alliance cancelled its proposed march against the ban on fox hunting, not because of fear of the spread of disease but because it believed farmers needed t o stay at home to manage t h e crisis. Richard Burge, t h e head of the Alliance, said t h e farmers should be given a huge one-off payment t o enable t h e m t o convert t o sustainable production. He said, in this way, he believed something " g o o d " would come o u t o f the crisis. But on the same day Germany sealed o f f t w o farms when they discovered sheep imported f r o m Britain had been exposed t o the Foot & M o u t h virus. The sheep, f r o m farms in north Rhine Westphalia, were slaughtered 4 precaution.

pan election would be impossible w i t h large parts of the country in quarantine. Even a May 3rd election was looking unlikely unless the crisis was quickly contained. There seemed little hope of t h a t as by March 5th the virus had appeared on one of the Prince of Wales's farms in t h e

Dartmoor National Park where 40,000 sheep and 6000 cattle roam free. Signs appeared on Dartmoor saying 'Dip Your Feet' and 'Keep Out' as desperate measures were introduced. "The worst is not yet over," warned Richard Cawthorne, the deputy chief veterinary officer. The 170 beef cattle and the 800 sheep on the Prince's farm were fenced in and not on the open moor, but they were slaughtered nevertheless. The Ministry of Agriculture commi assessment of the risk of all forms of wildlife catching or passing on Foot & Mouth. There was concern t h a t wil living wild in parts of t h of England could multi disease. Many wild ani as hedgehogs, rats could catch or carry t h e vi could zoo animals. But if I numbers of deer were shot the remainder would simply scatter widely over the rest of the counaT\I tryside, thus making the problem worse. On the 6th March the European Commission suspended all livestock markets in the EU f o r t w o weeks in order t o try and arrest the progress of Foot & Mouth. By now the number of outbreaks in the United Kingdom stood at 81. The current ban on British exports of live animals, fresh meat and milk and a wide range of processed foods was extended till March 27th. Italy demanded a total meat export ban across the whole of Europe but this was rejected by the veterinary committee in Brussels. The ban on British exports pushed up the price of imported meat and led t o shortages. A f e w suspected Foot& M o u t h cases had been found in France and Belgium but initial tests had proved negative. In another move by the EU veterinary committee t w o German Abattoirs were stripped of their export licences for sending beef t o Britain containing traces of spinal cord which can harbour

RITUAL ARSON the BSE agent. By the 8th March Jim Scudamore, the Chief Veterinary Officer was despairing and forecasting the disease was going t o last a long time. Many farmers were already bankrupt and many required counselling to come to terms with the disaster as they lost farms, livelihoods and stock. By now 90,000 cattle, sheep, pigs and goats had been des With born lambs. Many lar —-*• died of heart by the disease a ; Ministry of Agriculture lintained the virus was stricted to batches of sheep aded for slaughter. However e National Sheep Association it believed the disease had hit breeding flocks roaming the hills and moors. A On Friday Mah$.9tti a record number of cases were confirmed with 20 more outbreaks occurring takinq the total t o 127. JimScu: Veterinary lid the rset ease\ ne on Marc through "second wave" Thursday April 5th 991 cas existed and a total o f 1, sheep, pigs and cattle had been slaughtered with a further 385,000 still to be culled. He ever the government lifted some of the curbs on anir movement from Tuesda. 13th March so that fa rme certain areas could shift livestock over short distances t o relieve animal suffering. This move allows cows t o be milked and pregnant ewes t o be brought in from the fields. The last outbreak of this virus was in 1967 where it lasted from Oct 23rd 1967 till June 5th 1968 involving the slaughter of 442,000 animals. No one is certain as to how the virus came t o be at Mr Waugh's farm in Northumberland but infected

imported meat is the only theory the vets are considering at present. It could have been brought in on cured or dried meat or on a carcass as cooking kills the virus. In Asia, Africa, The Middle East and South America the disease is endemic so infected meat could have come from there. The virulent 'type O' strain found in Britain is similar t o the type found in South Africa last year. It was first identified in India in the 1990's and has spread t o countries that have not suffered an outbreak for decades.

rry

loutfv;' was in February it could be very difficult. Mr Waugh has reported it came from school meals but it is suggested it could have come from airline food from Newcastle Airport. It is illegal t o use international food waste f r o m planes as pig swill. Other sugsources of the virus are 'viral plume' from the tfejj&been dismissed as very unlikely, or germ warfare by someone opposing the farming of animals! One supporter of this theory is television 'fat lady' Clarissa Dickson Wright who says "There are people out there who would do a ^ ^ n y ^ d ^ ^ i u a f c countnjmrg!*' There is a story that says t h a t animal rights activists were seen at Mr Waugh's farm just before Christmas but the disease did not start till February so it is unlikely they had anything t o do with this. It could be that the cause is never known. The Foot & Mouth virus itself is not the black death that the farmers are making it out t o be. It is rarely fatal to animals and only the very old or sick are likely

to die. Foot & Mouth affects all cloven-hoofed animals including pigs, sheep, cattle, deer and goats. They develop blisters on their noses, tongues and lips, udders and feet thus making them lame. They stop putting on weight and milk yields drop drastically in dairy animals. Yet they recover in a few weeks and it is reported that the disease is almost never contracted by humans - even if they do catch it the symptoms are very mild. Zoo animals can also contract the disease and horses can carry it on their hooves as can people on their feet or on vehicles. We are informed that humans cannot ven be harmed by eating ed meat. As the infected als are economically unvithey have t o be slaughtered can carry the virus f o r a of years before recovg. This would make the disease endemic if it were not eliminated and thereby cripple Britain's £400 million export trade as no country would risk importing infected animals or meat. The trade restrictions at present in force were imposed in Victorian Britain. During the great cattle plague of 1864-66 Britain brought in laws allowing state slaughter of infected livestock and controls on imports. It is these laws that are upheld today, yet a vaccine is available. However the EU with Britain's support has banned them because there are over 80 strains of the virus and therefore the vaccine is only partly effective, similar t o a flu jab. Even if a vaccine was used, exports t o disease free countries such as America, would be banned. This virus is so infectious that it can be carried 60 km overland or float 300 km by sea. The 1981 outbreak on the Isle of Wight was thought to be blown there f r o m Brittany.

carcases is also Governmentfunded. The farmers themselves are only expected t o pay for precautionary measures such as buying disinfectant, confining animals indoors, etc.

Who carries the risk in the case of Foot & Mouth disease? The individual farmer? The farmers' insurance companies? The NFU (National Farmers' Union)? Nowe, the British taxpayers, d o ! The farmers are paid compensation for slaughtered animals, and the incineration or burial of

There is likely t o be a General Election in the very near future, although even t h a t has had t o be put back because of Foot & Mouth. Ask your local candidates w h a t they think about this subject.

You may be vegan, w i t h no interest in consuming meat or any other animal product, but you are still helping t o pay for the mass slaughter, and the giant incineration pyres which made for such dramatic images on television. Even if you are not a taxpayer yourself, the money spent on this exercise could have been spent on your children's school, your local hospital, or improved safety on the railway network, all of which have also been in the news recently. - Or umpteen other worthwhile projects! Meanwhile, the ramifications of the Foot & M o u t h crisis have affected not only t h e farming industry, but also tourism, which is a much larger part of the economy than agriculture! W h o is going t o compensate all the small hoteliers, guest house owners, restaurateurs, tour guides and so on, w h o have lost huge numbers of customers through no fault of their o w n ? It may be argued t h a t the state should support the farming industry, because everyone needs food. That may be so, but certainly everyone does not need meat, milk, eggs, or other animal products - we, as vegans, have proved this beyond doubt, simply by thriving on a vegan diet! And yet, the taxpayer is not expected t o compensate arable farmers for crop failures. So, why should the taxpayer be expected t o pick up the tab f o r a temporary difficulty in a totally unnecessary industry livestock farming?

Illustration by dive

The V e g a n . W i n t e r

Wakfer

2000/1

If r a t s could speak Recently I a t t e n d e d a talk o n G M crops in Inverness, t h e guest speaker o f which was Dr Arpad Pusztai t h e so-called 'celebrated research scientist' w h o was sacked f r o m his g o v e r n m e n t post f o r telling t h e t r u t h about t h e harmful effects of G M foods. Dr. Pusztai spent most of t h e evening talking about t h e experiments t h a t he is doing o n rats. From these experiments he has concluded t h a t rats fed o n G M potatoes react differently t o those f e d on non-GM potatoes. He reiterated t h r o u g h o u t t h e evening t h a t he is a scientist and t h a t his results are related t o potatoes only - so t h e results w i t h potatoes cannot necessarily be applied t o tomatoes or rapeseed oil f o r example. Since each f o o d s t u f f may have a d i f f e r e n t result - so t h e n may each animal. From this w e can conclude t h a t if t h e results using potatoes apply only t o potatoes, t h e n t h e results using rats apply only t o rats. Rats may react differently t o

people f o r instance or indeed cats not t o mention guinea pigs. Therefore as we have t o be so utterly scientific and not draw any assumptions (assumptions are after all unscientific!) What is the point of t h e experiment? We're not really interested are we in w h a t effect GM foods have on rats? We're interested in how they affect 'us.' In which case the only valid and truly scientific experiments need t o be on us. But even t h e n - all people react slightly differently t o different things. Some f o r example are nut intolerant, others react badly t o pollen. We may find some people are more G M tolerant than others. We may find Africans reacting slightly differently t o Europeans for example. H o w truely scientific do w e need t o be?

By Kate Fitzgibbon

gent beings, bear the brunt of our abuse. It seems that we're abusing the planet by planting GM crops in the first place but just t o check that it might not be abuse lets dump that abuse on rats and see how they react. Even when we have proved that GM foods are harmful t o rats we are unable t o conclude t h a t they are harmful t o us! Look at thalidomide and the havoc that caused us - a supposedly thoroughly scientifically tested drug the repercussions of which are still w i t h us today.

My conclusion t o all of this is that we don't want or need GM foods and w e don't w a n t or need t o experiment on rats t o come t o this conclusion. My final point, which I must mention is someone who said that in a situation like this the rats are happy t o sacrifice themselves for this cause. Needless t o say this came from him and not from the rats, w h o undoubtedly would have agreed w i t h him ... if they could speak.

Personally as a Ghandhi-ite I feel t h a t using rats t o experiment on, f o r our benefit, is unethical, and as I have explained, utterly pointless. W h y should rats, sensitive intelli-

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VEGANISM may be defined as a way of living which seeks to exclude, as far as possible and practical, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose. In dietary terms it refers to the practice of dispensing with all animal produce â&#x20AC;&#x201D; including meat, fish, poultry, eggs, animal milks, honey, and their derivatives. Abhorrence of the cruel practices inherent in an agricultural system based on the ab/use of animals is probably the single most common reason for the adoption of veganism, but many people are drawn to it for health, ecological, resource, spiritual and other reasons.

7 Annual Vegan Picnic (Bring vegan food to share) 12.00 Shelley Park, Beechwood Ave./ Chessel Ave., Boscombe, Bournemouth. (Meet by the big curly tree) Bournemouth Vegetarians and Vegans.

The Vegan Society Trade Mark is the property of the Vegan Society. The Society is prepared to authorise the use of its trade mark on products which accord with its 'no animal ingredients' and 'no animal testing' criteria.

George Rodger STAFF Chief Executive Terry Bevis Administration/Finance Officer Bill Palethorpe Information Assistants Gemma Barclay Debbie Holman Fundraising/Marketing Assistant (Acting) Rhian Thomas Membership Assistant (Acting) Alison Lawson General Assistant Vacant Administration Assistants John Rawden Derek Waller Volunteers Liz Costa Joyce Sandground Erica Wilson

THE VEGAN SOCIETY was formed in England in November 1944 by a group of vegetarians who had recognised the ethical compromises implicit in lactone dairy-dependent) vegetarianism. Today, the Society continues to highlight the breaking of the strong maternal bond between the cow and its new-born calf within just four days; the dairy cow's proneness to lameness and mastitis; her subjection to an intensive cycle of pregnancy and lactation; our unnatural and unhealthy taste for cow's milk; and the de-oxygenation of river water through contamination with cattle slurry. If you are already a vegan or vegan sympathiser, please support the Society and help increase its influence by joining. Increased membership means more resources to educate and inform. Full membership is restricted to practising (at least dietary) vegans, as defined above, but sympathisers are very welcome as supporters of the Society. Both members and supporters receive The Vegan.

10 Informal Get-Together 18.30-20.30 Cafe MOMA (Oxford Museum of Modern Art) Oxford Vegetarians and Vegans.

30 Monthly meeting: Jerry Friedman from the USA 18.30-21.00 Millman Street Community Rooms WC1 London Vegans.

June

If you would like more information on veganism a free Information Pack is available from the Vegan Society in exchange for two first class stamps.

Founder Donald Watson Hon Patrons Serena Coles, Freya Dinshah, Dr Michael Klaper, Arthur Ling, Cor Nouws, Wendy Turner, Donald Watson, Benjamin Zephaniah Council Gerard Bane, Anne Barr, Nigel Bedrock, Alex Bourke, Vanessa Clarke (Vice Chair), Laurence Klein, Rob Olver, George Rodger (Chair), Rick Savage (Hon Treasurer), Chris Sutoris, Stephen Walsh, Sharon Worsey ('Ronny') National Local Contacts Co-ordinator

DATES

May

Listings LOCAL GROUPS

DIARY

SOCIETY The Vegan Society Donald Watson House, 7 Battle Road, St Leonards-orvSea, East Sussex TN37 7AA, United Kingdom Tel 01424427393 Fax 01424 717064 www. vegansociety.com email: Office hours: Mon-Fri: 9.00-5.30 Visitors by appointment please Registered Charity No. 279228 Company Registration No. 1468880 VAT Registration No. 448 5973 95

2 Living Without Cruelty Fayre Exeter St George's Hall Telephone 01 732 364546 9/10 West London Festival Headstone Manor Ground, Pinner View, North Harrow, Middlesex London Borough of Harrow 27 Garden Party Friends Meeting House 43 St Giles Oxford Oxford Vegetarians and Vegans

July 6-8

Ecumenical Retreat for Animal Welfare Launde Abbey, Leicestershire 8 'Second Sunday' Drop-in Lunch 13.00 Country Life Restaurant 3-4 Warwick Street, London W1 London Vegans

15 Vegan Children's Summer Picnic 13.30 Dog-free field, Clapham Common, SW4

31 T h e V e g a n , S p r i n g

2001

THE VEGAN

Prize Crossword

Send in a photocopy (or original) of the solution to this crossword, together with your name and address, by 20th June 2001 and you'll be entered in to a draw to win a presentation selection of Vegan treats. Solution in the next issue. Congratulations to Louise sender of the first correct solution to The Vegan Prize Crossword 22.

Compiled by Kate Sweeney ACROSS 6 8 9 10 11 13 15

Aromas (6) Spring, red or Spanish vegetables (6) brown sugar (4) Type of tea (4,4) Curly endive (7) Beaninpot(Anag.)(5) Bush (5)

17 Describes food such as tortillas (7) 20 Vegetable with dense clusters of tight green flower buds (8) 21 Greek cheese (4)

DOWN 1 Without lumps or chunks (6) 2 Kind of mushroom (4) 3 Spoils; acidifies (5) 4 Pasta in long narrow ribbons (8) 5 Eat(6) 7 Fortified wine (6) 12 Semolina granules made from durum wheat (8) 14 Formula for cooking (6)

16 Set (6)

22 Cook until very little liquid is left (sauce), boil d o w n (6)

18 Fall (6)

23 Complex protein in which acts as a catalyst in biochemical reactions (6)

21 Effervesce (4)

19 Lid (5)

Solution to The Vegan Prize Crossword 22:

Across - 6 Brazil 8 Unripe 9 Zinc 10 Curd 11 Egg 13 Mashing 14 Range 17 Penne 18 Parsley 20 Cep 22 Kiwi 23 Cake 24 Noodle 25 Lemony Down - 1 Irrigate 2 Slicing 3 Curry 4 Pine 5 Veggie 7 Zucchini 12 Capsicum 15 Gherkins 16 Vanilla 17 Pecans 19 Limes 21 Poor

Return to: The Vegan Prize Crossword 22, The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex T N 3 7 7AA, UK

NATIONAL & SPECIALIST GROUPS Campaign Against Leather & Fur BM 8889, London WC1N 3XX uk Fruitarian & Raw Energy Support & Help (FRESH) SAE: PO Box 71, Ely, Cambs CB7 4GU01353 662849 e-mail easy web. easynet. co. uk/karenk Movement for Compassionate Living— The Vegan Way Promotes simpler vegan lifestyles. Publishes New Leaves (£5pa) 47 Highlands Rd, Leatherhead, Surrey KT22 8NQ Plants For a Future Vegan-organic information centre for edible/useful plants and demonstration ground. SAE: The Field, Penpol, Lostwithiel, Cornwall PL220NG Vegan Bikers http://www.nildram.co.uk/veganmc; jscolem@ibm.net Vegan Business Connection Encourages mutual support within the vegan community and lists businesses supplying vegan goods/services. SAE: Veggies 180 Mansfield Rd, Nottingham NCI 3HW Vegan C o m m u n i t y Project Contact network for those interested in living in a vegan community or forming one. 4-issue newsletter sub: £2 31 Caerau Rd, Caerau, Maesteg, Bridgend, Mid Glamorgan CF34 OPB Vegan Families Network Informal group of parents organising quarterly events (pnncipally London). SAE: VFN, 4 WoosterMeivs, Harrow, Middlesex HA2 6QS Vegan Information Network Rapid response enquiry service PO Box 2801, Brighton BN1 3NH Vegan-Organic N e t w o r k (Horticulture/Agriculture) Researches and

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encourages non-animal growing techniques 58 High La, Chorlton, Manchester M21 9DZ Vegan Prisoners Supporters Group Helps vegan animal rights prisoners obtain food, toiletries etc. SAE: PO Box 194, Enfield, Middlesex EN1 3HD Vegan Village Website providing a comprehensive listing of individuals/organisations providing vegan goods/services. httpf/:u>ww, veganvillage.co. uk Vegfam Overseas aid agency based on vegan principles. SAE: 'The Sanctuary', m Lydford, Okehampton, Devon EX20 4AL

VEGAN PUBLICATIONS Vegan Views Informal quarterly. 4-issue sub: £3.80 (non GB —£5) Flat A15,20 Dean Park Road, Bournemouth BH1 1JB Figan Cymreig (The Wales Vegan) Bilingual quarterly. Sub: £1.50 Bronyr Ysgol, Montpelier, Llandrindod, Powys, Wales

LISTS Send an SAE to the Vegan Society for any of the following lists: Animal-Free Vegan Shopper Update; Vegan Travel Guide Update; Health Care Professionals: Information Sheets; International Contacts — mainly individuals; Trade Mark — registered users; Vegan Families — child-raising vegans willing to be contacted to provide mutual support. S O C I E T Y

by Carol Nicholson

to help a struggling vegan There! I have admitted it - it isn't always easy being vegan. There are times when you cannot find what you want, when products are not available, when temptations seem to appear at every turn. I don't think I'm alone here. So how can we help each other out?

Talk to someone - don't try to battle it out alone. I have found that by sharing my struggle it set me back on the right path, made me re-think why I had turned vegan in the first place, gave me the conviction to carry on. A colleague at work replied to this with "well it won't hurt once in a while" - a sure way of setting my sights well back on the vegan track. And vegan friends won't turn you away or think any the less of you - in fact it can lead t o some thought provoking and interesting discussions all round. /^Pj Be among similar minded people, get inspiration 7 J from them, share thoughts and ideas, go out for a ' vegan meal together, get involved in your local vegan group - looking up information for others' enquiries has been both interesting and enlightening, and made me realise how the number of vegans and the activities they are involved in is constantly growing. We are a part of that. [Z~J Get out your old vegan magazines, or ask to borrow some. Get out the animal rights books, those that w explain about animal experimentation. Do some reflective reading - by that I mean giving yourself time to stop and think. Why am I a vegan? f 1 Use the internet - it is a great way to explore for the Al L options available to us now, not only with food products but shoes, clothes etc. For those of us who need dress shoes for work or special occasions vegan choices are now out there from ethical companies (yes some department stores have them but who are they exploiting?). If we use and support them then the ranges will continue and hopefully grow. r p If there is some food you are particularly missing LjT) then accept this and give yourself the chance to work through it by buying alternatives for a while - if I miss anything it is usually cheese. I can go for months without giving it a thought, and then it is there, the repetitive thought of a cheese and pickle sandwich, preferably with some tomatoes too. This finds me at the local healthfood shop buying a packet of soya 'cheese', not the same thing I know but it satisfies the desire for that time in the safe knowledge that there are no animal products in it.

Which leads me onto the treats - yes we try to be healthy but everyone at sometime needs something special, and knowing that the delights you are eating are also vegan make it doubly so. Booja Booja chocolates come high on my list (available from the vegan society) as does grape juice and sultana halva and mocha chocolate ice cream from Swedish Glace. Who needs ordinary milk chocolate with these choices?

L_. I For me cooking is creative, relaxing and fun ( 1 trying out some new recipes can help me realise again that vegan meals are by far the most tasty and colourful. On a wet day when you are struggling, or at anytime really, get out your cookery books or borrow some from the library or friends, and mull over the pages - and then set t o the preparation. Inviting non-vegan friends round at such a time is a great way of boosting your own self esteem - when they ask how you can possibly make a chocolate mousse without eggs, you can show them. And yes it feels good to have done so, and yes it inspires you t o try more recipes and the struggle is forgotten or at least drifts slowly to the back of your mind.

lt can as a vegan be difficult t o eat out or even t o get a warming cup of coffee or hot chocolate on a cold day - but I have found that by being proactive and talking to chefs and owners we can be accommodated. Local vegetarian cafes often provide soya milk as part of the menu but others have stated that if I took my own they would gladly make up my choice of drink - not ideal you may say, but it is a start and a way of promoting the vegan, non-dairy lifestyle. Recently where meals have been cooked at hotels or restaurants I am often the envy of others as they eye my stir fried vegetables, vegetable patties or strawberry laden fruit salad - again an opportunity t o say why you are eating these, and again the struggles seem to fade.

When I am struggling, particularly with my diet, I v i I have learned to ask myself if I am eating prop' erly - if I am not then that is when my blood sugar drops at work and the biscuits become tempting, when I find myself craving certain foods such as cheese and when the smell from bakeries seems to be everywhere. Cooking and eating as a vegan is and should be fun and exciting and by spending time on my food and ensuring I am eating a healthy, varied diet, what others are eating is in no way a temptation. It is usually the other way round at work my packed lunch box is a source of much interest and discussion. c^"]

Lastly don't be hard on yourself for those times when you feel you are slipping - if you work through it, and I would encourage you to do so, you will be a stronger vegan and will be able to speak to others with conviction about your lifestyle choice. As vegans we should be willing to promote the cause, in whatever small way we can.

33 T h e V e g a n , S p r i n g

2001

VEGAN SOCIETY LOCAL CONTACTS Local Contacts are Vegan Society members w h o have offered t o act, o n a voluntary basis, as a point o f contact f o r those interested in t h e Society's w o r k . They are not official representatives of t h e Society. Their levels o f activity and knowledge may vary according t o their individual circumstances. W h e n writing t o a C o n t a c t please remember t o enclose a SAE.

The V e g a n , S p r i n g

2001

£Ui.SSLL=LlEl2 Readers are asked to note that advertisers in The Vegan may also offer non-vegan products and services. ACCOMMODATION

FOOD

A C C O M O D A T I O N offered for rent (or possibly in exchange for help) on vegetarian organic smallholding on beautiful hilltop in mid

T E M P E H K I T S - Make your own O R G A N I C , GM-FREE pure protein food, easily and cheaply at home. Starter and colour illustrated instruction/recipe book - £\5.00. N O W ACCEPTING CREDIT C A R D PAYMENTS - call

Fraser Cottage B & B Banger-on-Dee N o r t h Wales Borderlands Vegan, Organic food en-suite, shower rooms, non-smoking, dogs welcome. Tel/Fax: 01978 781068

H O U S E S H A R E IN M A I D E N H E A D for

Seance 'd UeattA *?<hkU for all your dietary requirements - vegetarian, vegan, macrobiotic, organic, glu ten/wheat/sugar/ additive/GM free. 10% discount for members. 77b, High Street, Fareham, Hants, P 0 1 6 7 A W Tel: 01329 822916

FUNERAL SERVICES G R E E N / D I Y F U N E R A L S Eco-friendly inexpensive coffins, memorial tree-planting. Please send £1 in unused stamps with A5 size SAE to Box 328.

HEALTH ANIMAL CARE H A N D S O M E H U S K Y - C R O S S , dog needs a home, "Nanuk" is very friendly, loves to play, enjoys veggie pet, and wants to be an only dog. He also has a lot of love to give for more information, contact

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

EATING OUT

ALBAN MILLS H E R B S . Urge range of herbs and herbal products for medicine, cookery, brewing, dying and toiletries. Small orders welcome. Send S. A.E. for catalogue, 38, Sandridge Road, St. Albans. AL1 4AS. Tel: I N D E P E N D E N T M I D W I F E , available for individualised. Holistic, one to one care throughout your pregnancy. Surrey Independent midwives covering Southern Counties. For information. Andrya Prescott (RM), Tel:

VEGAN B O D Y BUILDING is possible Muscles without meat. Prove a point. Free membership help/advice & contacts. VVBB, 17 Inglewood Road, Rainford, St Helens, Lanes WA11 7QL. SAE appreciated.

HOLIDAY ACCOMMODATION B A N G O R - O N - D E E Welsh Borderlands Vegan B&B, Organic food, en-suite shower rooms, TV, video, coffee, non-smoking, dogs

BAR CAFE V E N U E 50-60 K i n g S t r e e t Glasgow G1 5 Q T 0141 553 1638 Come along to The 13th Note and experience our delicious home-cooking. There is a 10% discount on food bill for all Vegan Society members. The 13th Note cafe is completely animal/dairy free and is therefore suitable for both vegans and vegetarians. O p e n i n g hrs: Noon—11.45pm Food served n o o n - 7 p m

W I N D M I L L R E S T A U R A N T 486 Fulham Road, SW6, (020 7381 2372). Well established vegetarian/vegan restaurant and takeaway serving only good food made on our premises. N o additives, just warm, friendly service. Open Mon-Sat 1 lam-11pm. Saturday breakfasts, lunches, evening meals. Join us sometime.

B A R Q U E H O U S E Bed & Breakfast. Organic vegetarian, vegan and traditional B & B in the beautiful Wye Valley at Redbrook near Monmouth. Situated on Offa's Dyke and Wye Valley walks, near real ale pub....phone

D E V O N (Lydford). S/C for N/S visitors at VEGFAM's H Q . SAE to: 'The Sanctuary', Nr Lydford, Okehampton EX20 4AL. Tel/Fax:

N o . 3 O R G A N I C V E G A N B&B Victorian town house in the historic town of Chesterfield on the edge of the Derbyshire Peak District. Exclusively Vegan, Non Smoking, Organic GM free foods. Fresh and hearty breakfasts provided. Refreshments, snacks and organic fruit in all rooms. Evening meals and packed lunches

N O R T H O F Y O R K Homely B&B in picturesque village close to Hambleton Hill. Vegan, vegetarian and mosdy organic. Tel:

N O R T H Y O R K S H I R E Comfortable, homely, exclusively vegetarian/vegan B&B from £15 p.p. at Prospect Cottage situated in Ingleton village. Wonderful walking country.

R E N E W A B L E E N E R G Y farmhouse, holiday lettings, sleeps 8, on vegan-organic farm, North Wales, scenic Snowdonia, among forests and reservoirs. Ideal for cycling, walking, boating, relaxing. ST. ABBS W H E A T E A R S Vegan/Vegetanan Guest House and Self Catering Cottage (dinner available). International Cuisine. Tranquil Coastal Location, wildlife garden, spectacular cUffwalks. En-suite. Phone (018907 71375)

S T IVES Cornwall. Vegan guest house. Close to beaches and picturesque harbour. En-suite rooms. Self-catering apartment also available. St Judes, St Ives Road, Carbis Bay, St Ives, Cornwall T R 2 6 2SF. S N O W D O N I A Old Rectory Hotel, Maentwrog, 01766 590305. Three acre riverside garden. Main house/budget annexe/s.c. cottage. All en-suite. Informal atmosphere, home cooking, vegan & Italian menu. Reduced 2+ nights. Dogs welcome. W H I T B Y B&B. Vegan/Vegetarian. Organic bread, muesli, etc. Quiet location, seven minutes walk from centre and harbour. Lounge and sunny breakfast room. Parking near house. Tea-making facilities. £ \ 8 (plus child reductions). WHITBY. GEORGIAN COTTAGE, sleeping 5, North Yorkshire Coast, quiet cobbled street, excellent facilities, vegan shopping/eating out nearby,

CORNWALL

LIZARD PENINSULA T H E CROFT. Coverack. Cornwall TR12 6TF www.corawall-online.co.uk/the-croft Offers magnificent sea views from all rooms. Terraced garden bordered by S.W. Coastal Footpath, stream and cliff edge. Sandy Beach. Exclusively vegan/vegetarian & non-smoking. Home cooking, including the bread! Twin en-suite accommodation. Lift. OS ref: SW 783187 For brochure telephone/fax

ALL LINEAGE ADS MUST BE PRE-PAID

CUMBRIA Eden Green Keswick Charming Victorian quest house with every comfort. Centrally located in Keswick and c\ose to fell walks. Lovely rooms, some en-suite & with mountain views. Tempting and plentiful breakfasts. •100% Vegetarian

w.5moothHound^o.uk/hotel8/e<J«n^m.httril

FOX HALL

VEGAN B & B

Sedgwick, Kendal, Cumbria, LA8 0 J P 2 Rooms, 4 miles south of Kendal, South Lakes. Strictly no smoking. Children very welcome. Good local walks & marvellous vegan food!

PLUS!! FOX COTTAGE SELF-CATERING

CORNWALL Quiet Country Hotel overlooking beautiful tidal estuary and bird sanctuary. Britain's oldest vegetarian/vegan hotel stands in its oum grounds close to beaches and unspoilt coastal walks. 'Woodcote', The Saltings, Lelant, St Ives, Cornwall

Cjarlands St Ives

CjuestJiouse Cornwall

'Enjoy our VeganAJegetarian "sunsliine" breakfast and relax in our cozy Victorian <juest Jiouse. SMinutes walk from town, beaches and coastal walks. Tree park non-smoking, fa

& Vegan*

"B&B from £ 1 d p p p n f Please phone for brochure: Eden Green Vegetarian G u e s t House

(Sleeps 4 plus baby)

BEECHMOUNT SAIVREY, AMBLESIDE, CUMBRIA LA22 OLB Vegetarian/vegan B&B, delightful country house accommodation. Situated in Beatrix Potter's picturesque village with its olde worlde inn, 2 miles from Hawkshead, Lake Windemere (car ferry) 2 miles. Delicious breakfast, lovely bedrooms. NEAR

www.beechmountcountryhousc.co.uk

DEVON

CORNWALL LIZARD PENINSULA Exclusively Vegetarian and Vegan Bed & Breakfast A warm welcome awaits you in our family-run B&B. 2 rooms with showers and wash-basins. Delicious home cooking. Outstanding breakfasts and optional evening meals. Close to village and beaches. Spectacular coastal walks. Peaceful. Non-smoking. Open all year. Lanherne M e a v e r Road, Mullion, H e l s t o n . Cornwall T R 1 2 7DN

Vegetarian & Vegan Guest House

Relax in our 12 a c r e s , o r e x p l o r e Exmoor, N o r t h & Mid-Devon. En-Suite, non-smoking rooms. C h i l d r e n <4 p e t s welcome Cordon V e r t host.

Tel/Fax 0 1 7 6 9 http

http://members.netscapeonline.co.uk/no3veg/ 35 T h e

Vegan,

550339

.ferntor.co.uk

Spring

2001

~SEAPOINT~

SOMERSET OOR LO&-

E X M O O R NATIONAL PARK

Comfortable Edwardian guest house with spectacular views across Poriock Bay and set in the heart of Exmoor's wild heather moorland- Delicious traditional vegetarian and vegan cuisine. Fine wines. Log fires. Candle-lit dinners. Luxurious bedrooms, all en-suite. ETB 2 crowns Highly commended AA 3 Q Recommended 2 day break Nov-Feb incl ~ £49 pp/DB&B Christine Fitzgerald, Seapoint, Upway, Poriock, Somerset TA24 8QE

Tel: 01643

PERTHSHIRE

01643 831694

CHAPEL STREET E X F O S D SOMERSET TA24 7PY Get mray from it oil in l ) » beautiful {CHjntryside of Exmoor Notional Pork, ideal for wotting. Exclusively vegetorion and vegan. Non smoking. Most rooms en-suite. Telephone Nigel for colour brochure. wvw.exmoorlodge.co.uk

Glenrannoch House Vegetarian/ Vegan Relax in our spacious comfortable house overlooking Loch Rannoch and Schiehallion. Log fires, own organic produce. Homemade organic breads, special diets catered for. Brochure Richard or Margaret Legate. Glenrannoch House, Kinkxh Rannoch, Perthshire PH165QA Tel 01882 632307

862289

A N D A L U C I A C A S A Monchito' Mountain village cottage to rent. Rustic with m o d cons. Beautiful area, Forests, rivers, views south to the M e d and N o r t h Africa beyond; easy drive up the mountain from either Gibraltar or Malaga. Also, limited n u m b e r of spaces available for allinclusive guided tour of the local area in vegetarian/vegan Hotel 'Monchito'. River swimming and spa bathing in the natural R o m a n bath order of the day.

IMAGINE

SUSSEX

ISLE OF WIGHT SHANKLIN ISLE OF WIGHT "BRAMBLES" VEGAN BED & BREAKFAST (All rooms en-suite) Non smoking (Dinner available on request) 5 minutes walk to sandy beaches & town

WALES

The* OlsL SckooL House.

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West ChUtuytoK West Sussex.

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MajlcaI (tlf-csUtruty koLdaytftr twx> Uvfticturesejue. milage*. IsLtALftr expUruiq Sussex.. Rmk by trujAJis. Htif* unthfvod.prointLtd. PkoKsfvr brtxJuirt,.

01798

The Old Court House, Trefin

812574

Vegetarian Guest House and Cookery School Near St Davids on the Pembrokeshire Coast. Our 200 year old cosy cottage has en-suite rooms, open fire, delicious vegetarian/vegan food. Residential Cookery Courses w e

LUSH AND PEACEFUL COUNTRYSIDE. PRETTY HAMLETS AND VILLAGES. TRAFFIC-FREE LANES. FOREST TRACKS AND FOOTPATHS, SUNFLOWERS. CHATEAUX. VINEYARDS. MELONS AND MEDIEVAL BUILDINGS THIS IS OUR "REGION AUTHENTIQUE" WHERE RURAL LIFE REMAINS UNSPOILT BY TOURISM OUR GUEST HOUSE IS IOC* VEGETARIAN AND VEGAN AND THE WELCOMING ATMOSPHERE WILL HELP YOU TO UNWIND AND RE-VITALIZE EACH OF OUR SPACIOUS BEDROOMS HAS ITS OWN PRIVATE BATHROOM WE HOPE YOU WILL ENJOY OUR CORDON VERT CUISINE USING OUR HOME-GROWN ORGANIC PRO DUCE FRESHLY COOKED EACH EVENING PROVIDING "L'EXPERIENCE VEGAN". FOR OUR NEW BROCHURE

TELEPHONE (00 33) 5.45.71.47.49

ORWRTTETO: PATRICIA COOKE, "LE BRAGIER" CHEZ ROBINET 16450 SAINT-CLAUD FRANCE Member of the Vegetarian Society Food and Drink Guild ^

John & Mary Anderson

Tel (

Paskins Town

LANGS BLACKPOOL WILDLIFE HOTEL 1 0 0 % Vegan Mostly Organic. N o smoking. W i n n e r o f the Innovation Award. H i g h l y c o m m e n d e d . Paradise for vegans. 39 W o o d f i e l d R o a d , Blackpool FY1 6AX.

C o m e and enjoy warm flair and style of true Tranquilly in the heart of one of fectly preserved co Paskins evokes memories cious age. Vegans will particularly appreciate the varied and imaginative cuisine using organic and farm-fresh local produce.

Tel: 01273-601 203 Fax: 01273-621 973 www.paskins.co.uk

Tel 01253 346143

SCOTTISH BORDERS

NORFOLK

HAY-ON-WYE BLACK MOUNTAINS The Old Post Office Llanigon, Hay-on-Wye Exclusively vegetarian/vegan En-suite £25 p.p. standard £17 p.p. Recommended by Which? Hotel and B&B Hay-on-wye 2 miles Black Mountains 1 mile Brecon Beacons 12 miles Tel: 01497 820008 oldpost-oRice.co.uk

W h e n replying to an advertisement please mention that you saw it in

Castle Acre, N o r f o l k Vegan B & B Exclusively Vegan & Vege B & B in o u r large 18th c e n t u r y h o m e a d j a c e n t t o t h e castle ruins in picturesque medieval c o n s e r v a t i o n village. Vegan evening meals a speciality! F r o m j£16.50pppn.

Alpujarras mountains near Granada. French c h e f J e a n - C l a u d e J u s t o n welcomes up to 12 guests, B&B or full board. Vegan cookery courses, guided walks, etc. English, French and Spanish spoken. Very reasonable rates. M e m b e r s h i p discount. Phone: 0208

265

3277 ( U K ) or 00 34 958 857 501 (Spain) for w e b site: www.ivu.org/atelier

SCOTLAND

NORTHUMBERLAND 14 Hartinton Gardens, Edinburgh EH 10 4LD

T H E B Y R E V E G E T A R I A N B&B, HARBOTTLE Beautifully converted farm byre. Foothills of the Cheviots for walders, cyclists, birdwatchers. EM's. For brochure phone 01669 650476, or

The

Vegan,

Spring

2001

Edinburgh's premier vegetarian/vegan Guest House. Situated in the heart of this beautiful and historic city. 20 minutes walk to the City Centre. We offer an extensive vegetarian/vegan menu (special diets SZZ--. on request). Refreshments in all rooms and en-suite facilities available. Non-smoking. Contact Hugh Wilson and Suzanne Allen on: Telephone: 0131 622 7634 www.greenhouse-edinburgh.com

n o t visit our w e b site: http:/vegan.port5.com/Jlashvegangite. html K E R A L A , S O U T H I N D I A A vegan's paradise. Range of accommodation including self-catering. Brochure: Tel: 01892 722440, Voice Mail/Fax:

Website: www.keralaconnect.co. uk

HOLIDAYS ABROAD A N D A L U C I A Picturesque village in

SCOTTISH BORDERS ST. ABBS W H E A T E A R S Vegan Guest House and Self-catering Cottage (dinner available). International cuisine. Tranquil Coastal Location, wildlife garden, spectacular cliff walks. En-suite. Phone: 018907 71375

F R E N C H P Y R E N E E S : Vegan N / S B & B in old stone farmhouse with converted barn run by English organic vegetable growers. T w o double rooms with private bath, o n e without. Prices from 660 FF (£69) per person/per week. Ideal area for walking, cycling, bird watching, relaxing. Contact: Sue or Trevor, Le Guerrat, 09420, R i m o n t , F R A N C E . Tel: 056196

NORMANDY, FRANCE Vegetarian and Vegan Guest House and Restaurant, New owners Debbie and Daniel welcome you to their refurbished guest house. Set in 2 acres of lovely organic gardens in the beautiful Normandy countryside. Fresh vegetarian and Vegan cuisine using our own Organic produce. Organic wines, local cider. Comfortable en-suite double room jG2.00. Great location for attractions in Normandy, channel ports. Non-smoking. La Mai son du Vert, Ticheville, 61120 Vimoutiers, Normandie, France. Tel: (0 33) 2 33 36 95 84 Web: www.maisondevert.com

C O T T T T A y ? Irelands only Vegan Guesthouse is waiting for you!!!! All rooms en-suite, perfect for a motoring holiday of the south-west. Fantastic Vegan only food - you can trust everything on the table. For brochure: Tel 00353 63 98926 email: cussenscottage@eircom.net website: http://homepage.eircom.net/-cussenscottage

M O J A C A R , unspoilt Almeria, Spain. O n the beach two Apartments each with 3 bedrooms, 2 bathrooms, two-storey small complex, guitar-shaped pool. Available all year round. Tel: 020 8866 6804. T A R N , F R A N C E s/catering apartment. Spacious converted barn sleeps 4. J u n e October. Small village, peaceful area, borders forest. Art tuition available. T e l e p h o n e W a k e h a m : 0033 5 63 56 32 56. St Paul d e Mamiac, F-81140, Penne. W E S T C O R J C self catering apartments for singles, couples and families in peaceful w o o d e d surroundings. Organic vegetables, bread & vegan wholefoods available. R e a sonable rates. Green Lodge, Trawnamadree, Ballylickey, Bantry, C o C o r k , Ireland. Tel: 003532766146. Web: http://homepage.eircom.net/~greenlodge

CHARITIES VEGETARIAN? Good. Vegan? Better still. Don't stop there! Help others to be veggie too. HIPPO, the vegan charity ( R C N 1075420), feeds vegan orphans and helps provide plant protein foods in Africa. Please donate or ask for details. HIPPO, Llangynog, Carmarthen SA33 5BS Telephone: 01267 241547

MISCELLANEOUS SPIRITUAL VEGANISM - The Ultimate Belief - 0 Spiritual Vegans, Kent House, Kent Place, Lechlade, Glos. GL7 3AW

cowrszcr

CONTACT

PLEASE SEE OVER FOR CLASSIFIED ORDER FORM

CBWPKE

C O N T A C T C E N T R E is a caring, so low fees friendship agency, quite different from all others catering exclusively for vegans and vegetarians both in Britain and abroad for any purposes. C O N T A C T C E N T R E enables you to choose friend(s) from detailed adverts and/or to write an advert yourself without disclosing your name and address. C O N T A C T CENTRE gives full scope to your individual wishes; you don't even have to complete a form. Instead a friendly ear is lent to every member. As we cannot tell all in this advertisement, please write for membership details from:

PAYMENT

SITUATIONS WANTED

C&NTIVE

<MV) BCM Cuddle, London WC1V 6XX enclosing an SAE 2nd stating your gender

8th VEGAN SUMMER GATHERING, Devon, 25th August - 1st September. Discussing, talks, communal meals, trips out and good company! Self-catering accommodation (Single/twin/double rooms), from £70 for the week, £35 unwaged. Day visitors welcome. SAE for leaflet: Malcolm Home, 10B Windsor Square, Exmouth, Devon. A VEGAN HOUSE, Investment Partner(s), resident or non-resident, £20,000 upwards, wanted to buy large house with bedsits/flats, for non-smoking Vegans. A centre for Vagan activities and friendship, maybe B&B. Also Midlands/South/SW preferred. Malcolm

PUBLICATIONS A H I M S A . Quarterly magazine of the American Vegan Society. Veganism, Natural Living, Reverence for Life. Calendar Year subscription £12. Address: POBoxH, Malaga, NJ 08328, USA.

ANIMALS DIARY 2001

VEGAN DRAMA W O R K E R . Fun workVegan

Packed w i t h news, information and campaigning stories about the animal world. Superb photos by lain Green. £5.

CALLING AUTHORS & ARTISTS

VEGETARIAN VISITOR 2001

The Editor invites authors, artists and cartoonists to submit material for possible publication in The Vegan. Fees negotiable. Write to: The Editor, The Vegan, Donald Watson House, 7 Battle Road, St Leonards-on-sea, East Sussex TN37 7AA, UK To ensure return of your work please enclose an SAE

Completely new edition of the only annual guide t o guest houses, hotels and B&Bs in England, Scotland and Wales, plus cafes, restaurants and pubs. Establishments catering f o r vegans are clearly coded. £2.50 pbk.

INCREDIBLY DELICIOUS The Vegan Paradigm Cookbook. Amazing new vegan cookbook from Gentle World. Over 500 cholesterol-free recipes, f r o m quick easy meals t o gourmet banquets. Extensive chapter on raw f o o d preparation, w i t h tips on cultivating a vegan garden and much more. Large format, 304 pages. A real treat, which also makes a great present. £15 pbk.

PERSONAL

Order post

free

from Jon Carpenter Publishing (VS), Direct Sales, 2 Home Farm Cottages, Sandy Lane, St Paul's Cray, Kent BR5 3HZ Tel/fax: 01689 870437

SITUATIONS VACANT

CARIBBEAN C O O K B O O K for vegans, £3.00 inc p&p, cheques payable to 30 Wynter Street, London SW11 2TZ. V E G A N V O Y A G I N G Starve n o more! Vegetarian Europe £9.99, Britain £7.99, France £6.99, London £5.99 from bookshops or cheque/Visa/Mastercard to Vegetarian Guides, P O Box 2284, London W1A 5 U H Credit card hotline: 020 89865488, Fax: 020 8533 5821. Sae for catalogue of other guides. www.ivgetarianguides.com

Pre-payment please by cheque or postal order made payable to 'The Vegan Society', or by credit/debit card. Eire and overseas: Payment must be by sterling cheque drawn on an British bank, by sterling International Money Order, or by credit card. PUBLICATION DATES March, June, September, December COPY DATES 25 Jan, 25 April, 25 July, 18 October CONDITIONS OF ACCEPTANCE Advertisements are accepted subject to their satisfying the condition that the products advertised are entirely free from ingredients derived from animals; that neither products nor ingredients have been tested on animals; and that the content of such ads does not promote, or appear to promote, the use of non-vegan commodities. Books, records, tapes etc. mentioned in advertisements should not contain any material contrary to vegan principles. Advertisements may be accepted from catering establishments that are not run o n exclusively vegan lines, provided that vegan meals are available and that the wording of such ads reflects this. The submission of an advertisement is deemed to warrant that the advertisement does not contravene any Act of Parliament, nor is it in any other way illegal or defamatory or an infringement of any other party's rights or an infringement of the British Code of Advertising Practice. The Vegan Society reserves the right to refuse or withdraw any advertisement. 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.

ALL LINEAGE ADS

MUST BE PRE-PAID RATES AND CONDITIONS

All prices inclusive of V A T Loyalty discount (repeat advertising): 10% Series prepayment discount (4 issues): 2 0 % Box No: (per insertion) £2.40 extra Lineage Commercial: £7.92 for 20 words (minimum) Additional words: 47p each Non-commercial: £5.41 for 20 words (minimum) Additional words: 29p each Copy ofVegan in which ad appears: £1 .95 Semi-display (boxed) Commercial: £8.50 per single column centimetre Non-commercial: £5.80 per single column centimetre Typesetting: £5.00 Graphic scanning: £5.00 Spot colour (green): £5.00 Display (non-classified boxed) & Inserts Please ring for a rate card.

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

37 T h e V e g a n , S p r i n g

2001

CLASSIFIED ORDER FORM Please insert this a d in t h e next

(LINEAGE)

issue/s of The Vegan under the heading

Please tick as applicable: ,

l J Loyalty discount (repeat advertising)

I Box number

The total payment due (see Rates and Conditions)

[Z] Copy of The Vegan in which my ad will appear

is £

11 enclose a cheque/PO payable t o 'The Vegan Society' (Eire & overseas: payment must be made by steriing International Money Order or sterling cheque drawn on a British bank)

I Please debit my Visa/Mastercard/Access/Eurocard/Switch/Visa Delta/Connect card number*

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Start d a t e D D D D

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Return t o : Classified Advertising, The Vegan, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA, UK Tel 01424 427393 Fax 01424 717064 * Minimum order value £5.00 This form may be photocopied

The

Supports the Vegan Society

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RESULTS January 2001

C a s h prizes every m o n t h

1st

£44.25

2nd

£26.55

3rd

l o t t e r ^ ^ *

There's more Every year, the winners of the preceding 12 monthly sunflower lotteries are entered into a 'Super' Sunflower Lottery for a chance to win £100. To enter Fill out the form below and return it with your remittance for 3,6 or 12 months as required. Don't worry about forgetting to renew - you'll be reminded in good time. Good luck!

February 2001 1st

£38.25

2nd

£22.95

3rd

£15.30

March 2001 1st £21.82 3rd

£14.55

S• CI CTT

Address Post Code

Please enter me for: 1 entry for 3 months @ £ 4 . 5 0 D 6 months @ £9.00 • 2 entries for 3 months @ £9.00 • •

6 months @ £ 18.00 •

•

Name o n card

•

12 months @ f 18

12 months @ £36.00 •

I enclose a cheque/PO payable t o 'The Vegan Society' for £

Numberd •

•

• •

Signed

•

or •

Tel

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entries for •

months @ £

Please debit my Visa/Mastercard/Access/Eurocard/Switch/Visa Delta/Connect Card

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Return to: The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA Tel 01424 427393 Fax 01424 717064 Participation is restricted to those residing in the United Kingdom

The

£17.70

The Sunflower Lottery Allows you to make regular donations t o the Vegan Society and stand the chance of winning cash prizes every month. H o w H: works Every month three cash prizes - comprising 50% of that month's entry money - are drawn. A monthly entry is £1.50 but you can pay for as many entries as you choose. The draw takes place on the last working day of the month. A list of the winners is published in The Vegan. Name

Vegan,

Spring

2001

You d o n ' t have t o compromise on c o m f o r t / ^ s ^ - t r y a pair o f Freerangers p/y -*<<**• a n c j discover how w o n d e r f u l yr animal f r e e can be. Every pair is y hand made f r o m Lorica - a revolutionary synthetic material t h a t ' s breathable, durable and y ^ supremely comfortable to wear. You'll be r e f r e s h e d to know t h a t Freerangers o f f e r s t y l e , r comfort and individuality unmatched by o t h e r vegan shoes. Shown above l e f t Pine, r i g h t Fern j u s t two of t h e styles f r o m our new range f o r Men, Ladies 4 Children. Send f o r our l a t e s t FREE colour catalogue and see f o r yourself the range we have created f o r your lifestyle. '' J /

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Kind to Animals. Kind to your feet.

All products registered by the Vegan Society

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Call us f o r your Free brouchure 01661 831 781 J ^ f l ^ f c j ^ ^ ^ H H ^ p e-mail', ^StjvjyWlIJWKJJ® Or visit our web site: www.freerangers.co.uk 9b Marquis Court, Low Prudhoe Northumberland NE42 6PJ Teh(01661) 831781 Fax; (01661) 830317

A selection from the Dr Hadwen Trust's VEGAN and CRUELTY-FREE luxury confectionery range.

Dr Hadwen Trust ^ F J Humanity in Research ^ t ^ f

bout the Dr Hadwen

Trust...

The Dr Hadwen Trust works to find alternatives to animal experiments. 1. New! Chocolate-Coated Orange Bites (200g) Luxurious dark chocolate coats sumptuous orange jellies, to create a taste sensation. Made for sharing, but we don't think you'll want to! Vegan made with orange oil and no colourings whatsoever. 1a. One for £1.99 or 1b. three for £4.97 Save £1.00.

3. Standard Assortment (225g) The best in vegan chocolates. An irresistible selection of mouthmelting favourites, including Apricot Fourre, Orange Marzipan and Butterscotch Creme, in a white ballotin gift box. E5.79. 5. Millennium This fudge is one in a Millennium! Creamy, sweet and a vegan treat to eat. More than a match for dairy cream fudge! Comes in special gift box. £2.99

Order

In Britain alone over 2V2 million animals are used in experiments every year. These include cats, dogs, rabbits, monkeys and mice.

2. New! Chocolate-Coated Coconut Ice Bar (200g) A big-bar feast of creamy coconut and chunky chocolate. Vegan. 2a. One for £2.25 or 2b. two for £3.99. Save 51 p.

In contrast our research into cancer, diabetes, heart disease, dementia and other illnesses doesn't cause a single animal to suffer. By finding superior, nonanimal alternatives we can save animals from experiments.

4. Rose and Lemon Turkish Delight (300g) This delicacy uses natural rose and lemon oil extracts to bring alive the taste of Turkish Delight. Full of vegan promise! £2.99.

By making a purchase or simply sending a donation, your support will contribute directly to our wholly positive work.

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Jfe^^^JL 6. Champagne Liqueurs (670g) Pop open a bottle of bubbly with a difference! Cork-shaped chocolates bursting with the delicate elegance of champagne liqueur. An excellent gift to celebrate those special occasions - birthdays, congratulations or just because you fancy a treat! Completely vegan. £6.99.

now

on 01462

436819

or s e n d the coupon below to: Dr Hadwen Trust, FREEPOST SG335, Hitchin, SG5 2BR [ [

] P l e a s e s e n d m e a c a t a l o g u e a n d info a b o u t the Dr Hadwen Trust. ] I w o u l d like to order: Qty. Total

1a. 1 b. 2a. 2b. 3. 4. 5. 6.

O r a n g e Bites o n e for £1.99 O r a n g e Bites three for £4.97 C o c o n u t Ice Bar o n e for £ 2 . 2 5 C o c o n u t Ice Bar two for £3.99 Standard Assortment R o s e a n d L e m o n T u r k i s h Delight Millennium Fudge C h a m p a g n e Liqueurs

£1.99 £4.97 £2.25 £3.99 £5.79 £2.99 £2.99 £6.99

I enclose a cheque/PO made out to "Dr Hadwen Trust" for £

Total

Name

Address..

Postcode..

Donation for Postage I would like to make a donation to the Dr Hadwen Trust's non animal research Total

Thank you for your support. Dr Hadwen Trust Trading Ltd (company number 3273710, VAT registration number 700484760) is wholly owned by the Dr Hadwen Trust for Humane Research (registered charity 261096), and trades only to raise funds for its parent charity's objectives.