In Th
Child-care & Parenting Vegan Footballer Scores A Point
Gardening
T H E VEGAN • Summer 198-5
© The Vegan Society Ltd.
IETY The Vegan Society Ltd. 33-35 George Street Oxford OX1 2AY Registered Charity no. 279228 President: Serena Coles Deputy President: Chris Langley Vice-Presidents: Eva Batt Jay Dinshah Winifred Simmons
The Vegan magazine: (ISSN 0307-4811) is published quarterly by The Vegan Society Ltd.
Council: David Barrett Philip Brown Serena Coles John Cummins Clive Gray Tim Key Chris Langley (Chair) Kath Manners Lorraine Munn Grace Smith Kim Stallwood
Editor: Colin Howlett Advertising and Distribution Manager: Barry Kew Design by Anthony Lawrence & Hilly Beavan Additional artwork by Juliet Breeze Typeset by The League Against Cruel Sports Printed by L.J. Print Services Ltd., 83-87 Union Street, London SE1 1SG.
Hon. Treasurer: John Cummins Secretary: Barry Kew
INFORMATION For the benefit of new readers some general information is provided below: Veganism is a way of living which seeks to exclude, as far as is possible and practical, all forms of exploitation of, and cruelty to, the animal kingdom for f o o d , clothing or any other purpose. In dietary terms, it refers to the practice of abstaining f r o m the use of all animal produce — including flesh, fish, fowl, eggs, animal milks, and their derivatives —, with the taking of honey being left to individual conscience. The Vegan Ethic challenges all those who preach compassion yet acquiesce in institutionalized animal abuse, especially the cruel practices inherent in dairy, livestock and poultry farming. Abhorrence of these practices is probably the single most common reason for the adoption of veganism, but many people are also drawn to it for health, ecological, spiritual and other reasons. For those in doubt, the words 'vegan' and 'veganism' are p r o n o u n c e d ' v e e - g a n ' and 'vee-ganism' with a hard 'g* and the stress on the first syllable. The Vegan Society was formed in England in November 1944 by a group of vegetarians who had recognized and come to reject the ethical compromises 2
implicit in lacto-vegetarianism and consequently decided to renounce the use of all animal products. Since those early days it has grown considerably in both size and influence, reflecting the increasingly wide recognition of veganism's ethical, health, ecological and other advantages. The Society now has the status of an educational charity, whose aims include encouraging the development and use of alternatives to all commodities normally derived wholly or partly from animals. If you would like more information please send a large SAE to the Society at 33-35 George Street, Oxford OX1 2AY. If you are already a vegan or vegan sympathiser please support the Society and help increase its influence by joining. Increased membership means more resources to educate and inform. The current subscription is just £3.00 a year (£2.00 to the unwaged and those sharing with a member at the same address). Full membership is restricted to practising vegans, as defined above, but sympathisers are very welcome as associate members. Both full and associate members receive T H E VEGAN free of charge. Applications for membership should be sent to the Oxford office, with the envelope marked 'MEMBERSHIP SECRETARY'.
Local
Vegans
The
Vegan
Society has an expanding network of people throughout Britain who act as local vegan contacts (LVCs), providing support for new members and co-ordinating p r o m o t i o n a l work at local level. For the name and address of your nearest LVC see the CONTACT section in the magazine. Vegan Publications Apart from THE VEGAN magazine, the Vegan Society publishes a wide range of free leaflets and low-priced books and booklets of interest to the newcomer. See the section in the magazine entitled VEGAN SOCIETY PUBLICATIONS & PROMOTIONAL GOODS. The Vegan Shop sells all Vegan Society publications and promotional goods, as well as other publications and a wide range of non-animal-tested products. For the address and other details see the section in the magazine entitled VEGAN SOCIETY PUBLICATIONS & PROMOTIONAL GOODS. The Vegan Self-Sufficiency Network was established to provide a focus for all those interested in, working towards, or practising self-sufficient lifestyles based on vegan principles. The Network produces a quarterly newsletter in which members can share ideas and experiences and discuss subjects related to the many
Published: 21st March, June, September, December. Copy Dale: 1st of preceding month. The views expressed in THE VEGAN do not necessarily reflect those of the Editor or The Vegan Society Council. Nothing printed should be construed as Vegan Society policy unless so stated. The Society accepts no liability for any matter in the magazine. The acceptance of advertisements does not imply endorsement. Contributions intended for publication are welcomed, but unsolicited materials will not be returned unless accompanied by a SAE.
a s p e c t s of v e g a n s e l f sufficiency. There are sections devoted to vegan gardening, and to c r a f t s and selfsufficiency skills. If you would like further information on VSSN please write ne tt a P03 6EJ. a subscription to the newsletter costs £2 a year (overseas, surface mail: £2.50) — cheques payable to 'The Vegan Self-Sufficiency Network'. Vegan Magazines In addition to THE VEGAN, please note the following — all of which are independent of The Vegan Society: Vegan Times 25 Tabley Road, London N7 0NA. Veganism, spiritual growth, healing, ecology, etc. 50p in stamps for sample copy. Vegan Views 10B Windsor Square, Exmouth, Devon EX8 1JU. An informal quarterly with articles, interviews, news, reviews, letters, cartoon strip. 60p in stamps for current issue. Y Figan Cymreig (The Welsh Vegan) 9 Mawddwy Cottages, Minllyn, Dinas Mawddwy, Machynlleth SY20 9LW, Wales. 35p in stamps for a sample copy. Veganism Abroad There are active vegan societies in Australia, Sweden and the USA, as well as contacts in Belgium, Denmark, Finland, the Netherlands and New Zealand
THE VEGAN • Summer 198-5
0ONTENTS • Fast Forward Vegan Society Council Chairman Chris Langley talks about the winds of change blowing through the Society. Page 4
•
News
Page 6
Going Places
Page 7
• Healthwise —Drs. Chris & Gill Langley look at the sourer side of milk. Page 8
• In The Vegan Kitchen — makes light work of summer sandwiches Page 9 • The Time Factor — Dr. T . H . Crouch challenges the quick-fix mentality. Page 13 • Family Matters — Vegan mum Lis Howlett takes the mystery out of vegan child-care and parenting. Pagel4 • On The Ball— Grimsby F.C.'s Neil Robinson scores against the doubting Thomases Page 15 • Growhow — Alan & Elaine Garrett take some of the spadework out of vegan gardening. Page 16 •
•
Noticeboard
Page 17
Reviews
Page 18
Postbag
Page 20
Classifieds
Page 21
• Vegan Society Publications & Promotional Goods Page 22 Contact
Page 23
On the Move
POSTBAG section in the Autumn VEGAN. While you're about it, feel free to suggest your own ideas about what the Society should be doing and how it should be doing it. Talking of feedback, we would like to thank all those members who responded to the 'Requests' listed on page 2 of the Spring VEGAN. We would, however, still like to hear from others; the information requested could form a substantial body of knowledge, useful not only as a resource but also in analyzing the history and b e n e f i t s of v e g a n i s m . Please refer to that issue again and see if there is a request there to which you could respond. But that can wait. Right now relax and read on, and see what the bigger, better new-look VEGAN has in store for you:
Hello and welcome to the ment the restyled magazine. new-look VEGAN! As you New staff will be bringing will see, there's a great deal new ideas on how our that's new about the gathering momentum can magazine. It has a new style be still further increased in and presentation, and a the years which lie imhost of new features. The mediately ahead. To our changes have been made human resources will be adnot for the sake of change, ded the latest technology, to but to make THE VEGAN ensure that the task of placmagazine brighter and bet- ing veganism still more ter — better at getting firmly on the map will be across the vegan message, tackled with maximum effiand better attuned to the ciency. needs of those who've At this time of change already got that message. you may have comments to I t ' s a l s o a b i g g e r make, and very welcome magazine — bigger in for- they will be too. Let us mat and bigger in thinking. know what you think of the This reflects, our un- new-look and all that goes precedented expansion in with it by writing in to the recent years. We are now Oxford office, marking printing 10,000 copies of your envelope 'FEEDthe magazine — three times BACK'. The best of your as many as five years ago — letters will be published in a enlarged and attracting new s p e c i a l l y members at a phenomenal rate — more in one year than we did in the first 30 years of the Society's existence put together. Put even more graphically, our ranks are now swelling at the rate of one new member every six hours. Eat your VegeBurger mix comes in 3 appetizing heart out, Milk Marketing varieties — M i x e d Herbs, Chili Style or No Salt. Board! Makes great burgers and main course dishes too. Yes, we're on the move, and moving at a gallop. MORE PROTEIN • ™ E FAT Veganism has come an I LOW IN CALORIES • HIGH IN FIBRE impressively long way since I ALL NATURAL INGREDIENTS its humble beginnings in Send stamp for a FREE Recipe leaflet to: 1 1944. Interest in the ideals The Realeat Company, 2 Trevelyan of this once-tiny, but never Gardens, London NW103JY insignificant movement is at an all-time high. Never before has our impact been as great as it is now, as is evidenced in the upsurge in media coverage, including good-natured send-ups in TV sitcoms! By the time this issue is being read work will be in full swing in our new, Oxford-based office, with preparations well in hand for the launch of a major fund-raising campaign and an exciting range of newlook publicity and promotional materials to comple-
JIIP^S?
II 3
THE VEGAN • Summer 1985
CH. How long have you been a vegan, Chris? C L . I've been a vegan since 1975 and a m e m b e r of the Society since 1977. CH. What prompted your decision last year to seek election to the Council and thus to become directly involved in Vegan Society policy-making at a national level? C L . I'd summarize my reasons under three headings. Firstly, a deep concern that the Vegan Society was not sufficiently actively and vigorously participating in the growing public debate a b o u t not only animals' rights, but also a b o u t m o d e r n practices in the sphere of health, agriculture and the environm e n t . I felt that the Society's affairs were not being run in a sufficiently professional manner, and that as a consequence important opportunities were being missed. Secondly, I saw active participation in an organisation like the Vegan Society as a way of not just giving vent to, but of positively and productively channelling one's anger and disillusionment. My third reason was a purely emotional o n e — I felt that it was the right time to become involved with the Society on a more fundamental level.
"No doubt in some quarters I'm regarded as a radical" CH. In the months before the 1984 AGM rumours were rife that the Society was about to be taken over by extremists. Were such rumours a factor in your decision to seek election? C L . N o t at all. CH. By a huge margin, the attendance at the '84 AGM was an all-time high. There was also an unprecedented number of candidates for election to the Council. Why do you think this was? C L . I think it was due to a combination of reasons. Having since had dealings with m a n y of the people there, I know that concern was a m a j o r factor — concern to know what was going on in the Society. There had been various indications that something was in the offing a n d people wanted to know precisely what — good or bad. A n o t h e r reason I could suggest is that, just as I had done on a personal level, m a n y people had come to feel that the time was right to d o something, that something really did need to be done to m a k e the Society more of a voice in the
and comments from people, asking me where I stand with regard to the aims of the Society. I have tried to answer those questions in the best way that I can — by assuring those people that there is no question of a take-over along the lines they fear having occurred. I cannot stress too strongly that the present Council is every bit as committed to the Society's aims and objectives as its predecessors. Its approach to achieving them is radically different however. CH. In other words, there has been a change of style, rather than of substance. CL. Precisely. The Society's traditional goals are being pursued, only in a more professional and dynamic manner. CH. How big a role do you think the '84 AGM played in this change of approach? CL. An enormous role. The '84 AGM could, it's my impression, even be regarded as a watershed in the Society's history, since its overwhelming endorsement of the 'new-look' proposals of the Publicity & Fund-Raising Working Party (Formed late in 1983 Dr. Chris Langley and his wife Gill, —CH) amounted to a mandate for a General Secretary of the Dr. Hadwen Trust major rethink of veganism's public imfor Humane Research, will be known to many readers for their article 'Vegans First, Scientists Second' in the Winter 1979 "The '84 A G M could VEGAN. They are also co-authors of HEALTHWISE — a regular new column in be regarded as a THE VEGAN in which their scientific skills Watershed in the are harnessed to the task of revealing veganism's health and healing potential. Society's history" Late in 1984 Chris was elected Vegan Society Council member, Deputy President and Council Chairman in rapid succession, age. since when he has played a leading role in CH. How far advanced is that rethink? moves to accelerate the Society's expan- CL. This new-look magazine is, if you sion. In the interview which follows Chris like, the first fruit of the rethink. But sets in context the major promotional drive now underway in the Society. The initials it's only the first stage of a whole, CH. and CL. refer to the Editor and Chris structured campaign. One of the things we plan for the very near future, for respectively. example, is a series of workshops. Within the confines of these workp u b l i c domain, to raise its profile, shops we envisage there being a n u m b e r of specifically directed if you like. CH. Drawing on your knowledge of activities c o n s t i t u t i n g w h a t the events and the people involved, would Americans term an 'enabling process'. you say that the fears of an extremist That is to say, people new to veganism can be shown not only how veganism take-over were justified? CL. It very much depends on your works, but how people — especially viewpoint. I should imagine that some people in positions of influence — can people are of the opinion that the be shown that it works, and on many Society has, if you like, been taken different levels. They can show, for exover. No doubt in some quarters I am ample, that improvements in lifestyle can flow from being a vegan, scotching regarded as a radical. CH. You mean to say that some people the widespread myth that a vegan is a actually believe that the Society has sort of 'puritan' who goes around in a been taken over, that there has been hair shirt. These workshops will help equip vegans to become effective camsome sort of coup? paigners, both as individuals and as CL. That's right. To expand on that, I members of a widely ramifying netwould say that I have received letters -T
FAST FORWARD
T H E VEGAN • Summer 198-5
work of local groups serviced by the national Society. W h a t people d o on a local basis is, you see, vitally important, not only f o r themselves but for a healthy national Society. T o return to literature, a wideranging review of the Society's existing publicity and promotional materials has just been completed. This will enable us to produce exciting new materials, combining soundness of content with maximum visual appeal. As with the magazine, professional design and artwork can work wonders. First impressions are decisive; if literature is visually unattractive fewer people will take the trouble to read it. For too long we have neglected this f u n d a m e n t a l consideration. CH. Is there anything else in the pipeline? C L . Yes. We will be launching a highlevel, professionally conducted fundraising campaign in the A u t u m n . CH. Another unprecedented move. Tell me more. C L . Shortly after going o n t o the Council it became clear to me that the Society urgently needed proper funding, firstly, to raise its profile — that is, to bring it more into the public eye —, and, secondly, to increase its credibility, its 'clout', if you like. If we are to seriously challenge powerful and wellfunded vested interests — like the Meat Marketing Board, which is spending £7 million on an advertising campaign to persuade people to eat more meat — our approach must be thoroughly professional. That means proper, professionally organised funding. Hence the new fund-raising campaign, which, if successful, will enable us both to attract many new members and to better cater for the needs of our existing members. Not long ago my wife Gill's organisation, the Dr Hadwen Trust for H u m a n e Research, wanted to grow and expand its work of promoting and funding alternatives to the use of animals in medical experiments. After much heart-searching and exploration of what is, in fact, a mine-field, she made contact with Peter Assinder, a professional fund-raiser. His drive and enthusiasm made an tremendous impression o n her. He worked for the Dr Hadwen Trust for a year and, together with Gill, he raised a record sum for the organisation. When I came on the Council I soon realized that Peter could p e r f o r m a similar service for veganism. CH. How long will the Vegan Society's fund-raising campaign last? CL. In all about a year and a quarter:
three m o n t h s ' preparation, followed by the campaign proper, lasting a year. But fund-raising will continue a f t e r this. W h e n Peter Assinder leaves the employ of the Council he will leave behind an efficient set-up f o r continuing the general fund-raising thrust. T h e O x f o r d office will have a staff m e m b e r with specific responsibility f o r this vital work, in addition to other duties in the press and publicity sphere. CH. What would you say to those members who fear that a rapid promotional drive may in some way threaten veganism's traditional values, that some of its ideals may go out of the window in the pursuit of mass appeal? C L . At a time of rapid development it is, I think, always important t o reassure those w h o may have misgivings. Breaking new ground always brings with it an element of uncertainty and so it is only natural that there should be d o u b t s , even anxieties, in s o m e q u a r t e r s . I am c o n f i d e n t , h o w e v e r , t h a t we can preserve veganism's most f u n d a m e n t a l principles, while at the same time projecting a strong and sound image where it matters most. Moreover, I would stress that we are eager f o r people to voice any d o u b t s which they may have, a n d that we will try our best to dispel those doubts. CH. Do you have any final remarks you would like to address to the readers? C L . Just this: Have faith that the Council's bold initiatives are a sincere and well thought-out attempt to m a k e the Society a more efficient vehicle f o r the furtherance of its unique aims in the mid 1980s and the years beyond.
THE
V E G A N Shop
sells all Vegan Society publications and merchandise. Also other Vegan Products. 5% discount to Vegan Society members (except on books). Send SAE to Steve & Liz Shiner
What Else is Cooking? by E v a Batt £3.95 Wipe-Clean Cover Spiral Bound (See page 22 to order)
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Reading RG3 4DB
5
THE VEGAN • Summer 198-5
JSJEWS Decisions, Decisions... Highlights of Vegan Society Council discussions in the last quarter. Finance Further to the F I N A N C E R E P O R T published in the Spring V E G A N , the Treasurer w o u l d like to draw to members' attention that the forecast of staff salaries given in the Spring VEGAN allowed for a proposed increase in staff numbers to cover fund-raising and publicity. In the event these appointments were not implemented. Staff costs in the current year will therefore be reduced by some £10,000. A fund-raiser has, however, been hired on a fee basis, but the effect of such fees will not be material until the next financial year. Fund-Raising A professional fund-raiser has been hired to run a year-long campaign, commencing in the A u t u m n . Following on this decision, it has been necessary to appoint at short notice a full-time member of staff, whose duties are to include assisting the fund-raiser and working in the publicity and promotional spheres. Literature & Promotional Materials. The leaflet review mentioned in the Spring VEGAN was extended to include all existing publicity a n d p r o m o t i o n a l materials and has now been completed. Work is in hand to establish a corporate identity and fresh logo in time for the launch of the fund-raising campaign. The Journal Following lengthy discussion of the status of the office, Colin Howlett has been appointed interim editor of The Vegan, with effect from this issue. Office Premises & Equipment The Society's Registered Office has now been transferred to 33-35 George Street, Oxford OX1 2AY. A photocopier has been purchased and arrangements are in hand for the purchase of other equipment, including a microcomputer, and office furniture. Promotional Goods Ways of expanding the Society's existing range are being investigated. Workshops Arrangements for LVC 6
workshops are under discussion. Board of Advisers A list of eminent scientists and medical and agricultural experts is being drawn up with a view to establishing a Board of Advisers to the Society. Members are invited to suggest possible additions, supplying relevant details. Standing Orders/EGM/AGM Work is continuing on the drafting of Standing Orders and proposed amendments to the Articles of Association. Dates of both the EGM and the AGM will be announced in the Autumn VEGAN. Council Minutes With the exception of items deemed to be of a personally confidential nature, copies of minutes of Council meetings are to be made available to members upon payment of 50p per set to the Secretary. Requests should be accompanied by a SAE. Resignation After the 29th April Council m e e t i n g Council m e m b e r Kathleen Jannaway informed the Chairman that, after much heart-searching, she wished to resign from the Council and to concentrate on other aspects of the Vegan cause.
on cancer is still in its infancy and that little is yet certain in this area of investigation. Some tentative conclusions may, however, be drawn from the evidence currently available. In particular, high fat intakes may increase the risk of cancer, especially largebowel and breast cancer, while high fibre intakes may protect against the development of large-bowel cancer and high vegetable intakes may protect against several f o r m s of cancer. Readers are reminded that a balanced vegan diet, as recommended by the Vegan Society, is both relatively low in fat and high in fibre and vegetables.
Further to the mention in the Spring VEGAN, please note that details of this year's FREY ELLIS MEMORIAL LECTURE will now appear in the Autumn VEGAN.
Inside: Pennsylvania Primates • Direct Action-Farm Animal AbuseDog Breeding • Fur Trade
Readers are advised that, contrary to an undertaking given to the Vegan Society Ltd., animal blood cells and serum have been used in the study of the relationship between the consumption of cow's milk and heart attacks for which vegan blood samples were solicited on page 25 of the Winter 1984 issue of THE VEGAN by Drs. D.L.J. Freed, P.C. Elwood and R. Finn. In c o r r e s p o n d e n c e with D r . Freed, the Secretary has been given an apology for what is described as an 'oversight'. Cancer & the Diet Symposium The Royal Society of Health organized a one-day symposium on cancer and the diet at its London premises on 19th March 1985. Among those in a t t e n d a n c e was Council member Tim Key. Its findings confirmed, Tim reports, that research on the effects of diet
MO. 1
SUMMER I M S
40P
BLACK BEAST The Animal Rights Magazine
February 18th., aged 83. The Vegan Society has reason to be grateful to Walter and his late wife, Jenny, for services rendered in the early days of veganism. Thank you for leading so many to a healthier and more humane way of life. Serena Coles, President of the Vegan Society.
Can You Help? Folkington Badger Action Group desperately needs more funds to refurbish its camp at the foot of the South Downs near Eastbourne to prevent the trapping of the local badgers by Ministry of Agriculture, Fisheries and Food officials. Donations to: PO Box 307, 51 Ship Street, Brighton. Middlesbrough Animal Rights Group is raising money to buy a Land Rover for huntsabbing. Donations to: M.A.R.G. Appeal, Box A, 120 Victoria Road, Middlesbrough, Cleveland.
Obituary
Black Beast This new independent quarterly magazine aims to cover all aspects of animal rights at a reasonable price — 40p per issue. The editors invite offers of assistance, including donations, in helping the magazine take off and would be pleased to consider for publication articles, long or short, on any aspect of animal rights. Write for details to: Box 1, Earth 'n' Wear, 15 Cowley Road, Oxford.
Tribute To Walter Fliess It was with great regret that I was unable to represent the Society at the memorial service to Walter Fliess, who died on
Catherine Nimmo, Vice-President of the Vegan Society Ltd. As I may be the only member of the present Council to have met Catherine Nimmo, who died on 22 January at the great age of 97, I would like to acknowledge her active interest and help in the growth of the Vegan Society and later its offshoot, the American Vegan Society. We met at a Vegetarian Convention in California in 1963, when I made my first visit to my daughter, Freya, who, together with her husband, Jay Dinshah, was building the American Vegan Society. Dr Nimmo was a 'natural' vegan before either the British or the American Vegan Society existed. She had many interests, with her respect and work for animals in the forefront. Her medical practice was with Nature Cure. Dutch-born, she made her home in California, where she said that there was room for all opinions and persuasions. Certainly I shall remember the few days I spent in her company and the messages and donations she sent from time to time. Grace Smith.
T H E V E G A N • Summer 198-5
QOING PLACES at the last Festival, in 1981. Different grades of accommodation — from camping to luxury apartments — are available to suit all pockets. There will be a full programme of activities and lectures, and also a trip to 'Wonderful, wonderful Copenhagen'. For full details write to: Vegana, Raadmand Steins A lie 45, DK-2000, Copenhagen F, Denmark. Tel. 0045-1-743404.
Make the post-box your first stop — send off an order today for your copy of the 1985 DIRECTORY OF PLACES CATERING FOR VEGANS (see list of Vegan Society publications on page 22). The DIRECTORY recently reviewed in PUNCH, lists hotels, guest-houses, bed and breakfast accommodation, restaurants and cafes. Hurry, hurry, hurry! There's still time, just, to book up for the 5th Annual Vegan Camp, to be held this year on Anglesey f r o m 3rd-10th August. John Strettle is again organizing this event. For full details and booking form write to him at: 3 Ilfracombe Gardens, Whitley Bay, Tyne & Wear NE26 3ND. Tel. 091 252 7599. A cycling holiday with a difference is offered by a firm called WELSH BORDER RIDES. You don't have to equip yourself with countless panniers and a knapsack to boot — they provide all the equipment and a mechanic and vegan food at the camp-site. What more could you ask for? All ages and abilities welcome on their varied programme of Bicycle Beanos. For more details write to: WELSH BORDER RIDES, 2 Pleasant View, Erwood, Builth Wells, Powys LD2 3EJ. Tel. 09823 676. For those wanting to travel further afield there is the Second International Vegan Festival, to be held over the period 3rd -10th August at the Martinus Centre, Klint, Denmark. Over ten countries were represented
A subscriber to THE VEGAN in Italy has some land in Tuscany which she wishes to be used as a camping ground for vegans and vegetarians. She is looking for someone to organize this venture. Anyone interested should write to Ca
COOK'S DELIGHT of Berkhamstead offer a 'Diary of Exotic Evenings', including vegetarian ones at which all the food, except for one or two desserts, is guaranteed vegan. The next such evening is on July 6th. and others follow on October 5th. and November 2nd. For further details ring 04427 3584.
Stop Press! Please note the following additions to the 1985 DIRECTORY OF PLACES CATERING FOR VEGANS mentioned above. For full details of opening hours, tariff, etc. please contact the establishment concerned.
Hotels & Guest Houses GIPSY HILL COUNTRY HOUSE H O T E L , Exeter, Devon. Tel. 0292 65252. MEADOW FARM, Stradbroke, Suffolk. Tel. 037 984 287.
Cafes & Restaurants INPULSE VEGETARIAN & WHOLEFOOD CAFE, 102, Newport Street, Bolton, Lanes MILL CAFE, Machynlleth, Powys. Tel. 0654 3113. THE MOON RESTAURANT Kendal, Cumbria. Tel. 0539 29254. SAGE WHOLEFOOD VEGETARIAN RESTAURANT, Cardiff. Tel. 0222 481223. SCOFFS JUICE & SALAD BAR, Bath, Avon. Tel. 0225 62483.
MOORHAYES VEGAN/VEGETARIAN Country Farmhouse Hotel and the 'COUNTRY TABLE' VEGAN/VEGETARIAN WHOLEFOOD RESTAURANT
TOTALLY SYNTHETIC WALKING BOOTS
Talaton East Devon Telephone: Whimple (0404) 822895
Available by Mail Order! 'CB' W A L K I N G BOOT Strong upper with soft ankle rolls, sewn-in tongue, soft insole with the ecologically approved 'klets' sole unit. £26.96 plus £1.75p&p Sizes 4-11 No half sizes
M o o r h a y e s is a typical 17th Century Devon Longhouse with a S o u t h f a c i n g c o u r t yard. We offer comfortable caring service in a relaxed p e a c e f u l a t m o s p h e r e with a c c o m m o d a t i o n of 7 b e d r o o m s , 4 en suite. T h e h o u s e is full of a n t i q u i t y a n d c h a r a c t e r with dining r o o m a n d lounge inglenook fireplaces. B e a u t i f u l rural surr o u n d i n g s 10 miles f r o m coast. G a r d e n s , i n d o o r a n d o u t d o o r g a m e s . L i m i t e d space for caravans. Ample parking. W e cater with t h e vegan in m i n d . Always 15% vegan menu.
FELLWALKA' W A L K I N G BOOT Very similar to the 'CB' but made of lighter weight synthetic materials. Ideal for casual walking and rambling. £19.99 plus £1.76 pErp Sizes 4-11 No half sizes
For enquiry and brochure please write or p h o n e
Available from:
W M t s p o r t a . 17 Fleet St.. Swindon Tel 107031 32586/ 14 day approval against payment.
V . S . U . K . / V e g a n Society members.
TORQUAY (Queen of the English Riviera) Brookesby Hall Hotel (Exclusively Vegetarian) Hesketh R o a d . T Q 1 2 L N . Tel. 0803 22194 350 yards f r o m Meadfoot Beach, enjoying glorious sea views across Torbay, the hotel is situated in the exclusive Lincombe Conservation area, generally considered to be the loveliest part of T o r q u a y . We offer restful holidays in beautiful surroundings coupled with imaginative and delicious Vegan and Vegetarian meals. Some rooms have private showers. Fully centrally heated. Full details f r o m the Vegan Proprietess (stamp only please)
"
W
a
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d
c
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T h e Saltings, I.elanl St. Ives, C o r n w a l l
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"
Tel. (0736) 753147
Why not visit Britain's oldest established V e g a n / V e g e t a r i a n Hotel a n d for o n c e experience a truly relaxing h o l i d a y ? W o o d c o t e is a small family-owned hotel s t a n d i n g in its o w n g r o u n d s overlooking the beautiful tidal estuary a n d bird sanctuary of Hayle. It is within easy reach of m a n y fine beaches and coastal walks a n d is the ideal centre f r o m which t o e x p l o r e a n d discover the b e a u t y of Cornwall. O n a personal n o t e , o u r cuisine is b o t h varied a n d imaginative and f o r good m e a s u r e is supported by an a b u n d a n c e of oldfashioned personal service — the ingredient so o f t e n o v e r l o o k e d in these material times. For f u r t h e r i n f o r m a t i o n and b r o c h u r e please c o n t a c t : (stamp appreciated)
7
THE VEGAN • Summer 198-5
^-[EALTHWISE Drs Chris and Gill Langley take a vegan view of current medical writing on diet and health.
THE CASE A G A I N S T MILK Although there are pitfalls in the a r g u m e n t that w h a t ' s ' n a t u r a l ' is likely to be 'right', it is probably true that the h u m a n body hasn't adjusted entirely successfully to the rapid (in evolutionary terms) changes in diet that have occurred in the last several hundred years. A more natural diet — lower in animal products, higher in fresh fruit and vegetables — is bound to be more health-giving than the m o d e r n meat-oriented and o f t e n j u n k - f o o d diet, and many medical studies support this conclusion. The fact that about 90% of the world's adult population (in Britain the figure is probably 25%) is deficient in the enzyme needed to digest milk properly lends support to the vegan argument that cow's milk is an unnatural food for adults. The enzyme lactase is present in infants for digesting their mother's milk, but levels decline after the age of five years. Adults who lack the enzyme suffer from bloating, cramping, wind and diarrhoea if they drink milk, and people w h o still have lactase when grown u p probably represent a sub-population which at some recent stage in evolution has undergone a mutation to allow them to digest milk. Even infants whose digestive 8
systems include lactase can suffer problems if fed whole cow's milk. An American study published in January this year1 says that, while there is iron in milk, only 5 to 10% of it is available to the body, and infants fed on cow's milk can suffer iron deficiency anaemia. C o w ' s milk also seems to decrease the absorption of iron from other foods, and can further contribute to iron deficiency anaemia in infants by causing bleeding from the intestine. The bleeding can be stopped by substituting soya milk for cow's milk in the infant diet. Allergy to cow's milk may affect 75 in every 1,000 babies, causing frequent diarrhoea, repeated vomiting, persistent colic, eczema, bronchitis and asthma. Babies fed with cow's milk develop antibodies to it in their blood, and there is some evidence that these can reduce t h e b o d y ' s i m m u n i t y (its d e f e n c e system) a n d may d a m a g e the k i d n e y s and joints 2 . A report from Hammersmith Hospital in 1982 d e s c r i b e d a p a t i e n t with rheumatoid arthritis and multiple drug allergies, who improved markedly when milk and cheese were excluded from the diet, and relapsed when they were re-introduced 3 . Furthermore, a report from the 1982 meeting of the American Society of Microbiologists suggested that some of America's 7,000 annual cot deaths may be attributable to an allergy to cow's milk; babies who are breast-fed are less likely to succumb to cot death 4 . The most significant connection between milk and illhealth is probably through its contribution to heart disease. Too much saturated fat in the diet can lead to atherosclerosis, where the arteries 'fur up' with cholesterol deposits and cannot deliver enough blood to the vital organs. The heart is particularly susceptible. While there are other factors which play a part in heart disease —such as smoking, exercise and heredity —, saturated fat in the diet has been implicated by many medical reports. Milk and other dairy products account for about half of all saturated fats eaten in this country (meat contributes most of the rest). The U.K. has the highest level of heart disease in
the world, and with only 20% of the p o p u l a t i o n of the E.E.C., it consumes more than 40% of E . E . C . milk. In Switzerland, a falling death rate from heart disease is partly due to a drop of nearly a half in milk consumption between 1951 and 19765, and the story is similar in other countries where heart disease is falling. It's been known for several years that vegans have, on average, less than Vi the cholesterol in their arteries that meat-eaters have, suggesting that their arteries are less likely to fur up. Now a new study published in Sweden 6 has shown that a vegan diet can help reduce hypertension (high blood pressure). 29 patients who suffered from high blood pressure for an average of 8 years and who were all taking drugs for the problem, were prescribed a vegan diet for one year. Even though not all the patients adhered strictly to the diet for the whole period, medication was withdrawn or drastically reduced in almost all cases. All patients reported that they felt better, and 22 out of the 29 said they felt c o m p l e t e l y recovered or much better with regard to symptoms such as chest pain, breathlessness, headache, dizziness, anxiety,
and so on. The doctors noted a significant improvement in a number of clinical symptoms such as blood pressure and heart rate, as well as changes in several biochemical measurements, such as a decrease in cholesterol in the blood. We submit that the evidence proves the case against milk, m'Lord!
References 1 Pediatrics (1985) vol 75 pl82 2 Nature (1978) vol 272 p632 3 General Practitioner 17 September 1982 p55 4 British Medical Journal (1982) vol 285 p429 5 British Medical Journal (1982) vol 285 p575 6 British Journal of Nutrition (1984) vol 52 pll
There must be many of our readers who would like to support the Vegan Society in its work but have limited means at present. There is, however, an easy way of giving valued financial support regardless of present circumstances — by including a legacy to the Society in your will. Great or small, such legacies can make a real and lasting contribution to the promotion of vegan ideals. What better way can there be to help the Society without loss of income? For those who would like to remember the Society in their will the following form of bequest is suggested: " I bequeath to the Vegan Society Ltd., Registered Charity no. 279228, presently at 33-35 George Street, Oxford OX1 2AY, the sum of and I declare that the receipt of the Treasurer or other authorised officer of the said society shall be good and sufficient discharge of such legacy." Property left to the Society is another valuable contribution to our cause. If you wish to will land or property to the Society please write for details to the Treasurer, at the registered office.
THE VEGAN • Summer 198-5
IN THE VEGAN —KITCHEN— Try this DELICIOUSL Y SIMPLE and SIMPLY DELICIOUS recipe, taken from RAW ENERGY — reviewed on page 11.
A regular column on Vegan cookery and food preparation, together with news and views on new vegan food products 6oz sweetcorn 4oz ground cashew nuts 2tsp yeast extract 12oz Bejam frozen puff pastry
FRESH GREEN SOUP 2 avocados, peeled and stoned l>/4 pints apple juice juice of Yi lemon 1 courgette handful of alfalfa and mung bean sprouts 1 stick of celery parsley 2tsp tamari ltsp vegetable bouillon powder ground ginger sliced mushrooms or flaked almonds
Cook onions and potato gently in oil till nearly done. Add sweetcorn and cook a few minutes more. Add yeast extract, remove from heat and stir in cashew nuts. Season to taste and allow to cool. Roll out pastry and cut into squares. Place mixture in the centre, wet edges and fold over and seal well. Place on baking tray and cook at 400°F (gas mark 6) for 20-25 minutes. This quantity makes about 8 small pasties. Serve hot or use cold to take on a picnic or pop in a lunch-box.
Day Courses in Vegan Cookery
F o l l o w i n g t h e s u c c e s s of o u r Demonstrator's Day Course last May, at which would-be cookery demonstrators practised their skills under the watchful eye of Mabel Cluer, we are planning a series of such daycourses in the autumn. The venue will be the newly re-equipped kitchen of The Vegetarian Centre in London and among those participating will be Joyce D'Silva, author of H E A L T H Y EATING FOR T H E N E W AGE; Leah Leneman, author of VEGAN COOKING, T H E A M A Z I N G A V O C A D O and SLIMMING T H E VEGETARIAN WAY; and Diana Virgo, star of VEGAN COOKERY — the first-ever vegan cookery video. Each of the above will demonstrate and talk about their own style of vegan cookery. If you would like more details of these day-courses please contact the
Combine the avocados, apple juice, lemon juice, parsley, tamari, vegetable bouillon and a pinch of ginger in a blender. Grate the courgette and finely dice the celery and mix them with the sprouts. Now pour on the avocado sauce. Serve sprinkled with sliced mushrooms or flaked almonds. TRIED & TESTED - the Food & Cookery editor shares some of her favourite recipes with readers.
SWEETCORN PASTIES 8oz onions, finely chopped 12oz potato, finely diced 2 tbs oil
& derivative products including Rice pudding with sultanas, Carob & chocolate confections Informative literature on our complete range of Vegan foods (s a e please) from Plamil Foods Ltd, Bowles Well Gdns., Folkestone Kent.
9
THE VEGAN • Summer 198-5
O x f o r d o f f i c e , marking your envelope ' C O O K E R Y DAY C O U R S E S ' .
Shoparound F o r a c o p y of the latest V E G A N S H O P P E R ' S G U I D E , compiled by S a n d r a H o o d , send £1.25 to T h e Vegan Shop, 1 Orrin Close, Tilehurst, Reading R G 3 4 D B . Cheques should be m a d e p a y a b l e to T h e Vegan Shop, N O T T h e Vegan Society. T h e G U I D E provides a wealth of inf o r m a t i o n useful both t o the newcomer t o veganism and to old h a n d s . It lists not only f o o d p r o d u c t s , but has inform a t i o n on toiletries, f o o t w e a r , garden p r o d u c t s , etc. It also has a full index a n d a section on E-additives. If you already possess the G U I D E but would like the latest list of additions and a m e n d m e n t s , please send 25p and a S A E to the O x f o r d o f f i c e , marking your envelope ' S H O P P E R ' S G U I D E UPDATE'. P L A M I L F O O D S L T D . are pleased t o a n n o u n c e that they have now tracked d o w n a reliable source of Vitamin D2 a n d t h a t it will soon be included again in their soya milks. L o o k out for the i n f o r m a t i o n on their cartons. By the way, P L A M I L ' s sugar-free soya milk recently had a f a v o u r a b l e mention on B B C R a d i o 4 ' s ' Y o u and Yours' programme.
tioners inform us that the following are vegan: B I T T E R M I N T S , BITTER M O C H A , M I N T C R I S P S , ORANGE C R I S P S , C O F F E E CRISPS, VICTORIAN GINGER, SPORTING AND M I L I T A R Y C H O C O L A T E .
Titbits A list of M A R K S & SPENCERS food products free f r o m all animal ingredients is now available from the Oxford office. If you would like a copy of this list of more than 100 items, please send 40p and a SAE, marking your envelope ' M A R K S & SPENCER FOOD LIST'. T A T E & LYLE have confirmed that animal bone char features in their refining process as a decolourizing agent. However their use of charcoal in any shape or form will be discontinued as soon as their resin decolourization plant is operational, which should be within the next few months. According to their G r o u p Public Relations Manager, the present use of bone char is the only aspect of T A T E & LYLE's cane-sugar refining process which involves animal-derived products.
More on Milks T w o new soya milks have recently c o m e o n t o the m a r k e t : P R E W E T T ' S are p r o d u c i n g a soya milk which is s u g a r - f r e e b u t , please note, contains h o n e y . S U N R I S E soya milk is new and vegan. L o o k out f o r a survey of soya milks in T H E SOYA S C E N E , in the Autumn VEGAN. For those with a yearning f o r something sweet, B E N D I C K S C o n f e c -
10
Pick a Pate Summer is a time of sun and sand in the sandwiches, of picnic parties and feasts al fresco, so now is the time to
consider some products that are designed to minimize preparation time and maximize time spent with friends and family in the open air. If you are looking for a vegan spread to put in your summer sandwiches or, perhaps, a sophisticated accompaniment to Melba toast, read on... TARTEX vegetable pat6 is surely an old favourite with most patrons of health- and whole-food stores. Its only drawback is, perhaps, its price — but this is compensated for by the convenience of the tube, which allows the contents to be hygienically used over a longer period than is possible with a tin or similar container. Newer on the market and vying for a place in the popularity stakes are a variety of other pates. Not all of them are vegan, however, so be wary and read the ingredients lists carefully. To help you on your way, note the following vegan selection: VESSEN LTD., the distributors of TARTEX, have a range of three pat6s, which come in three-packs of handy individual tubs — ideal for the lunchbox. There is a 'Vegetable Pate with Herbs', a very tasty 'Mushroom Pate' and a 'P3te with Peppers'. This last one is particularly unusual, with the tangy taste of red peppers. GRANOSE manufactures a 'Vegetable Sandwich Spread with M u s h r o o m s ' . This comes in a sausageshaped pack and is exceedingly tasty. It is doubly useful in that it can either be sliced thinly onto crackers when taken straight from the fridge or used as a spread when left at room temperature for a short while. G R A N O S E also markets a 'Vegetable Pate' in a tin. This has a blander, less distinctive taste than the 'Vegetable Sandwich Spread with Mushrooms'. C A U L D R O N FOODS of Bristol
T H E V E G A N • S u m m e r 198-5
have a 'Vegetable P a t e ' and a 'Vegetable Pate — Mushroom Flavour'. The 'Vegetable Pate' has a distinctive fennel flavour. The 'Vegetable Pate —Mushroom Flavour' is rather oddly named, since — to my palate at least — its taste is not at all 'mushroomy'. Both of these pates have a good spreading consistency. HELMSLEY HARVEST of Cambridge have taken particular care to present their range of pates attractively. They come in rigid oval containers (which could be re-used to hold your own creations) and are topped with a glazing gel made of carageen in which is set a walnut or a slice of orange. They look good enough to put straight on the table and serve as a first course. Beware of serving with wholemeal bread, however, since the strong flavour tends to overwhelm the delicate blend of nuts and herbs; serve instead with biscuits, Carr's 'Table Water Biscuits', Allinson's ' W h o l e m e a l Crackers', 'Ryvita', Marks & Spencer's 'Butter Puffs' (Yes, they are vegan, despite the name!) or similar, perhaps accompanied by a seasonal salad. I would warmly recommend their 'Walnut and Vegetable Pate',
RAW ENERGY
which makes an excellent appetizer, and I look forward to trying their equally attractive 'Nut & Port Wine Pate' and 'Mixed Nut & Vegetable Pate'. For the cost-conscious, there follows a comparative table, based on a local supplier's prices as of May 1985.
£at Your Way to Radian! Health
is?]
Raw Energy by Leslie and Susannah Kenton. Century Publishing Co Ltd. pap. £2.25 'Eat Your Way to Radiant Health' — an inviting subtitle and eminently suitable for what must surely become another cult book, especially as one of the authors, Leslie Kenton, is Health and Beauty Editor of H A R P E R ' S AND QUEENS — that glossiest of glossies! The first two chapters of the book deal with the theory of and research into raw-food eating, covering much of the work of pioneers such as BircherBenner, Max Gerson and Weston A. Price. The section dealing with the detailed study of plant nutrients and energies is particularly interesting and confirms what vegans have known for a long time — that plants can meet all human nutritional requirements and that quality is just as important as
Leslie & Susannah Kenton
quantity. Eating 75% of our food raw can, we are told, help improve our health, prevent and cure both mental and physical illness, increase vitality and longevity, remedy allergies and addictions, and even ward off jet-lag — that scourge of 20th century life! Pulses, seeds and grains can all be sprouted and there are useful charts and full details on this, together with
W
Variet)
Distributor/Manufacturer
Typical Retail Price
Weight (gin)
^
,T«7
Price/lOOg
TARTEX plain
tin
82
115
herb plain
tin tube
88 78
115
71p 77p
herb
tube
84
plain
tube
herb
tube
VESSEN LTD
90
86p 93p
1.10
90 180
1.20
180
66p
61p
'Vegetable P a t e with H e r b s '
tubs
1.25
tubs
1.25
3x45 3x45
92p
'Mushroom Pate' ' P a t e with P e p p e r s '
tubs
1.25
3x45
92p
1.04
200
52p
58
115
50p
43
100 100
43p 43p
92p
'Vegetable Sandwich Spread with M u s h r o o m s ' * 'Vegetable P a t e ' • 'Vegetable P a t £ ' * 'Vegetable P a t e - M u s h r o o m F l a v o u r '
GRANOSE FOODS tin
CAULDRON FOODS
' W a l n u t & Vegetable P a t e ' ' N u t & Port Wine P a t e ' 'Mixed Nut & Vegetable P a t e '
HELMSLEY HARVEST
43 1.29
220
1.29
220
59p 59p
1.29
220
59p
• Gluten-free
n
T H E VEGAN • Summer 198-5
Help for Frail Elderly Vegetarians/ THE recipes f o r m a k i n g f e r m e n t s a n d ' c h e e s e s ' f r o m seeds a n d nuts. T h e authors' demand for home-grown s p r o u t s is a p p a r e n t l y so great that they have had to go into mass-production, using g a r d e n seed trays! A n d n o t j u s t s p r o u t s either, b u t little ' f i e l d s ' of wheat, buckwheat and sunflowers g r o w i n g in t r a y s of soil until they are h a r v e s t e d at a height of a b o u t 6 " . At last, s e l f - s u f f i c i e n c y f o r high-rise flat dwellers! W i t h o u t setting out t o d o so, a n d o n l y o n c e m e n t i o n i n g the w o r d ' v e g a n ' ( a n d ' v e g e t a r i a n ' n o t at all), this b o o k succeeds in m a k i n g a very g o o d case f o r e a t i n g a p l a n t - f o o d diet. This, t o g e t h e r with the b o o k ' s rich a r r a y of delicious a n d original recipes, gives vegan principles an u n w i t t i n g but welcome boost. Veronica D a w s o n
Vegans
BEULAH
TRUST Registered with the Charity Commission aims at setting up a spiritually-caring Home for Vegetarians/Vegans too frail to care for themselves. Your help is needed. Further information from:The Secretary Miss Rebecca Bennett The Green, Snelsmore House, Newbury, Berks RG16 9BG.
BEHIND EVERY ANIMAL PRODUCT UES SUFFERING AND MISERY
Easy Vegan Cooking by Sandra Williams and Joy Scott. Old Hammond Press, pap. £1.20 T h i s 4 0 - p a g e b o o k l e t is a u s e f u l a d d i t i o n t o the existing r a n g e of vegan c o o k e r y b o o k s . All its 31 recipes, which live u p to t h e title, are divided i n t o seven sections u n d e r f a m i l i a r h e a d i n g s , s u c h as ' S o u p s a n d S t a r t e r s ' , 'Main Vegetable Dishes', 'Pasta D i s h e s ' , etc. T h e r e is such a n o v e r l a p o f i n g r e d i e n t s , h o w e v e r , that I c o u l d n ' t h e l p t h i n k i n g t h a t the h e a d i n g s were p e r h a p s s o m e w h a t irrelevant. T h e r e is a u s e f u l c h a p t e r o n sauces — s o m e t h i n g o f t e n neglected in vegan c o o k i n g in g e n e r a l . A g o o d sauce can d o m u c h t o enliven an o t h e r w i s e m u n d a n e d i s h . It w o u l d h a v e been nice, h o w e v e r , if r o o m could have been f o u n d f o r a few dessert recipes a n d m o r e ideas f o r p a t e s , s p r e a d s , cakes etc. T h i s w o u l d h a v e o f f e r e d a m o r e b a l a n c e d selection f o r new vegans t o try out. In a d d i t i o n t o the recipes themselves, t h e r e is a l s o a glossary, a r e a d i n g list, contact addresses and adverts. The i n t r o d u c t i o n e m p h a s i z e s the health a s p e c t s of v e g a n i s m , whilst a n article at the end entitled 'Veganism and P o l i t i c s ' b r i e f l y covers the cruelty a n d f o o d resources questions. We aren't told anything about the authors, t h o u g h — o n l y their n a m e s . W h o can they be? Veronica D a w s o n 12
f ^ T H E
V e- _ —o -a n SOCIETY
However idyllic the traditional country pictures appear, it is virtually impossible to use animals for our own ends without condemning them to grossly unnatural lives often involving much suffering and cruelty. Hens imprisoned in battery cages, the daily horror of the slaughterhouse, the tragedy of the dairy cow as her new-born calf is taken from her so that humans can use her milkthese harsh facts of life and death are carefully hidden from you the consumer. Send &a.e. for pack of free leaflets
Dept. V.S., P.O Box 3, Chorlbury, Oxford OX7 6DU
THE VEGAN • Summer 198-5
atters of health, most of which n o w a d a y s involve eating habits, are seen as being subject to rapid scientific wizardry and the modern attitude is eager and optimistic, expectant of the immediate miracle. " C o m e for a short session at the r o o m s " , " T a k e this to the chemist, two a day for three d a y s " , " A few treatments at the hospital will do the trick". All the sufferer has to do is appear at the appointed time and walk out better or well. No real effort, some expense, then we live it up again. This attitude of witchdoctor drama is even cultivated by some self-help group 'leaders' who are constantly on the look-out for the lightning cure. Unfortunately, Nature doesn't work like that. Her ability to adjust is admittedly remarkable — an 80 year old coronary victim can lose his chest pains in a few months on a changed lifestyle —but a body filled with diseased tissue that has accumulated over many decades cannot be cleaned and scoured into electric health in a week. Distorted arteries and other tissues have taken a lifetime of insult to arrive at that parlous state, so meaningful improvement requires a series of diligent steps some of which are lifelong. The original causes of the body's deformities have to be sought, identified and removed in keeping with their responsibility for the damage. The investigation of these background influences leads one to go deep into history and appreciate where the human species has gone wrong. During these exertions certain physical elements can be found that provide evidence of this evolutionary waywardness. To start with, the enzyme lactase has the function in the bowel of digesting the milk-sugar, lactose. The human being is the only species which lives continuously off the milk of another, not only from birth through lactation but throughout life. The amount of cowmilk sugar consumed is therefore enormous and in the dairying areas of the world the enzyme lactase is well represented. However, certain parts of the world do not eat and drink from the udder so there the enzyme is lacking. To give a rural Malaysian in a non-dairying environment 'western' quantities of cheese, butter and cowmilk would in all probability occasion stomach upsets. From this phenomenon we gather that only after many generations of contact does Nature become tolerant to an unusual and unnatural 'treatment'.
M
We then turn to Vitamin B 1 2 , whose lack is well known as being a risk factor for those who eat no land-animal,
The Time Factor fish or bird substance. Bacteria in the bowel have the capability of forming B 1 2 , which is then absorbed. But a large intake of the vitamin over many generations will doubtless provoke a rather typical happening — Nature will shrug her shoulders, say "Alright, you do my work for me and I'll take a holid a y " , and in due course carry out her promise. Without need and stimulation the B, 2 bacteria will be weakened in their duties. Next we may discuss the defensive protein called 'Immunoglobulin E ' (IgE). This has taken science by storm over the past twenty years and the researches into its whys and wherefores are now legion. In 1974 about sixty seriously ill sufferers from artery and heart disease were placed on a specially strict diet. Not a molecule of egg or cow protein passed their lips. This sounds simple until one analyses common foods — these industries are involved in an unexpected variety of substances. An official of the Department of Agriculture mentioned that many pigs are reared on cowmilk, so they are in reality little cows! An intensely interesting thing happened after several months — most of the patients lost ALL their IgE! This can only be seen as a favourable event — for this protein is the one much concerned with allergies, reactions and long-term
disorders of unknown cause. The loss of the IgE was associated with satisfyi n g improvements in chest and leg pains. Can we therefore not fit this event into the theory of evolutionary change? It is quite feasible to visualise Nature's irritation at our post-hominid excesses. The body is allowed to fill up on the wrong petrol f r o m conception, and amongst the adjustments is the development of molecules designed to impede the activities of incoming elements that are beyond built-in digestive capabilities. Cell after cell is stimulated to join the battleground and produce the new armament — IgE. This is a theory, of course, but work is going on designed to elaborate the proposition. So, to close, it is up to us to think further than the shallow immediacy of instant cure. We should appreciate that we are very special creatures whose complex tolerances have been stretched and ruptured over many centuries of ill-judged change. Furthermore, we are now on a steepening ski slope, out of control. Our minds — not our bodies — are ever leaping ahead at a quickening tempo, seeking dramatic change as a manifestation of subtly veiled greed. Therein, in my view, pulses the locomotive of our m a j o r disease processes. Nature's adaptations are being overwhelmed. Slowly developing comm o n disease — very few of us have escaped this — should be seen in this context of unwise change undertaken too rapidly on the evolutionary scale. Certain human strains have adapted — this is called being genetically fortunate — but this is no excuse for failing to put on the brakes: the others who need help are still in the majority. May I suggest, therefore, that it is important to address this question of reversal towards Nature's intended prescription. A frantic drive towards snappy cures has its place in research but the door to absolute well-being will only open when the underlying influences that culminate in artery or cellular disease have been have been identified as a first step towards reversing an otherwise immutable process. We can at once recognise those who are living within generous tolerances — n o family cancers or chronic diseases. But for the vast majority this is not the case — the personal and family history will give a guide to long-term conflicts for the most part originating on a table. These are the people who are suffering f r o m the failure to revert to subtolerance levels. Age, after all, is not a disease — it is a reward for living within the body's tolerances. Dr T H Crouch 13
EAMILY MATTERS Lis Howlelt, a vegan of 13 year's standing and mother of two daughters, aged five and two, introduces this regular new column exploring various aspects of vegan child-care and parenting. This, the first issue of the newlook V E G A N , although innovative in many ways, marks a welcome return to a neglected tradition in the Vegan Society. Back in the early days of the Society there was a Vegan Baby Bureau and much space was devoted to questions of child-care. Now space has been found again for a regular column concerning itself with family matters. Although aimed primarily at those with young vegan children, it will, I hope, also be of interest to others. Judging from some of the letters I have received in recent years some vegan parents feel that even today they have an uphill struggle. Just stop for a moment, however, and spare a thought for the pioneers of the vegan movement, in many cases raising vegan children against the background of rationing and ostracism from medical and other quarters. But the strength of their convictions kept them going and the robust health of their c h i l d r e n v i n d i c a t e d their sacrifices and commitment to
humane ideals. The climate of opinion has changed so much over the last 40 years, and in recent years especially, that being vegan is rapidly becoming a mark of prestige and something to evoke admiration and respect, r a t h e r t h a n h o s t i l i t y or ridicule. Teachers are beginning to address the subject of animal rights and a humane diet in the classroom, while at the same time pupils are increasingly objecting to dissection, joining organisations like Youth For Animal Rights, and hearing pop-songs like 'Meat is Murder' on their personal hifis. Nevertheless, some vegan parents do experience difficulties and the purpose of this column is to help minimize them. To counter the sense of isolation felt by some parents, the Vegan Society is encouraging vegan families to get in touch with one another. This initiative is being co-ordinated by Eve Gilmore, a vegan mother with a six-month old vegan daughter, Zo£. If you would like your name to go onto a contact list of vegan families, please write to Eve c / o the Oxford office, giving your name and address (and telephone number, if applicable), and the names and dates of birth of your children. Please be sure to enclose a SAE.
THE VEGAN • Summer 1985
In the meantime, however, there are several ways to get out and about and meet other vegan families this summer. Get the family kitted out in our own Vegan Society T-shirts and go along to The Vegan Camp, if only for a day-trip. Alternatively, try a Bicycle Beano Holiday, or join us for a day on the river on August Bank Holiday Monday (reduced prices for kids). For details of all these possibilities see GOING PLACES. I look forward to meeting other families on the Oxford boat-trip and in the meantime here's a potpourri of items, including an outline of some things to come in this column. We shall be reviewing books providing helpful guidelines for mothers with babies who have made or who would like to make the switch to veganism. Until then any mother who feels in need of support and/or advice on breastfeeding her baby, or how to best handle other aspects of infant behaviour, is recommended to contact La Leche League, BM 3424, London WC1V 6XX, enclosing a large SAE. This is an organisation which promotes good mothering through breastfeeding. It has a network of thoroughly trained leaders and groups in this country and you may be lucky enough to have one near you. If not, the leaders are available for consultation by telephone, The vexed question of vaccination is another that frequently occurs in letters of inquiry from vegan parents. Look out for an article on this by Dr. Gill Langley in the Autumn VEGAN. Other problem areas to be discussed are how best to act in those cases when vegan meals are not available at school and children are not allowed to take a packed lunch, the vegan child attending parties and other functions with non-vegan food on offer, and, in general, how to help one's child or children to grow up in a nonvegan world. We shall be looking at the subject of natural family planning, reviewing the literature and the statistics and suggesting where to go for advice. Have you in your family or do you know any young people who feel strongly about animal rights and would like to be able to speak knowledgeably on the s u b j e c t , w h e t h e r in the
classroom, the changing-room or the Youth Club? If so, Youth For Animal Rights could be the organisation for them. It has a membership of nearly 2,000 and aims to become the youth section of the whole range of animal rights groups. Members receive an excellent magazine — ANIMALS NOW — and a members' newsletter full of informative articles and advice on how to tackle problems, be it dissection at school or sausage and bacon at home. For further details write to: Youth for Animal Rights, Hillview, Chaffcombe, Nr. Chard, Somerset TA20 4AH. Vegan Society member and vegan mum Alison Salmon has compiled a list of products which may prove useful when you are not easily able to prepare fresh food for yourselves and your baby, as when staying away from home or travelling. For those who feel the need for them, the list also includes some baby products which are free from animal ingredients. If you would like a cop$ of Alison's list please send a SAE to the Oxford office, marking your envelope 'BABY PRODUCTS'. Finally, readers have expressed interest in hearing recommendations for children's books conveying a more h u m a n e a t t i t u d e towards animals and dealing honestly with the reality of animals' lives. We shall be compiling a list of such books, but note also that there will be a major article on this neglected subject in the Autumn VEGAN, written by Naomi Lewis, Children's Books Editor for THE OBSERVER. In the meantime, here are a couple of personal favourites for younger readers. Antony Browne's 'Bear Goes to Town' is superb. The adult reader is given much food for thought in the surreal drawings, while the young listener is enchanted by the simple magic of the story. 'Hetty and Harriet' by Graham Oakley (of 'Church Mice' books fame) is an exciting tale of two hens who leave the farmyard and embark on an adventure in the world outside. They narrowly miss being made into chicken soup and the colourful illustrations give a clear picture of the real, rather than 'story-book' life of the average chicken.
THE VEGAN â&#x20AC;˘ Summer 198-5
ow can a professional f o o t baller not eat meat? Where d o you get your energy f r o m ? " " B u t surely you at least drink a couple of pints of milk a day to keep your strength u p . . . ? " And so on. I've lost count of the times I've been asked these and similar questions. I ' m no expert in the field of nutrition, but I ' m always sorry to disappoint these carnivorous sceptics and i n f o r m them that I am a professional footballer, w h o is fit, who is healthy, and who is a vegan. I've been involved in professional f o o t ball for twelve years now, eight as a vegetarian and the last four as a vegan, and I d o n ' t feel I have anything to prove any more to these sceptics about my fitness.
m a j o r risk t o o u r long-term health, particularly in the development of cardiovascular-related diseases. But my fellow vegans already know this, having already e m b a r k e d on t h e journey to better health. Neil Robinson, Grimsby F.C.
H
But what is fitness? In fact there are two measures of fitness â&#x20AC;&#x201D; aerobic and anaerobic. In my sport, both f o r m s of fitness are required. Aerobic for stamina and endurance and anaerobic for power and speed. Aerobic fitness is defined as 'the ability to process oxygen'. Oxygen is extracted f r o m the air and then combines with f o o d (especially carbohydrates and fats) and is converted into energy. Anaerobic fitness is a method of supplying the muscles with energy without the use of oxygen. These are the simplest of definitions. Fitness is also genetically determined, in that one person's maximum level of fitness may be greater than a n o t h e r ' s . Therefore, my own maximum level of fitness might just be greater than most of my footballing colleagues, even though I am a vegan. It may also be less. In my opinion, and experience of training and playing, there is no direct correlation between
On The
Editor's comment: Neil's article comes hard on the heels of the report in the Spring VEGAN that 51-year old vegan grandmother Stella Capel won the women's veteran section of the Tameside Triathlon in September 1984, demonstrating once again the healthfulness of a vegan diet. How many other vegans, I wonder, have scored noteworthy successes on the playingfield and running-track, in the swimmingpool and gymnasium, or elsewhere? Readers are invited to write in and help us build up a file on outstanding vegan performers across the whole spectrum of athletic pursuits.
Neil Robinson talks about what it's like to be a vegan professional footballer the consumption of animals and dairy products and the development of aerobic/anaerobic fitness. Animals do not supply us with any fitnessor energy-promoting nutrients that cannot be found in the plant kingdom. I can certainly reassure you that I have always been amongst the t o p six fittest players at each of my three clubs â&#x20AC;&#x201D;Everton, Swansea and Grimsby. Not a bad statistic for a vegan when you consider that most football clubs have about twenty professionals on their books. It may sound like I ' m blowing my own trumpet. But why not? I've had to take a lot of grilling over the years, and still do, about my ' u n o r t h o d o x ' ways. Okay, so I may prefer bananas and toast f o r my pre-match meal when others are tucking into steaks or chicken or eggs, but does that make me any less of a player? I d o n ' t think so. In fact, at each of my three clubs, the manager has signed me f o r my ability and p e r f o r m a n c e , not one knowing that I was a vegetarian or a vegan. D o n ' t misunderstand me. I ' m no Pele or Kevin Keegan and any boyhood dreams I had of playing f o r England will never come to fruition. But at least I've been considered good enough to be employed as a professional f o o t baller for the last twelve years, which is not bad going f o r s o m e o n e as 'unusual' as a veg^h. In conclusion, I not only believe that animal and dairy products are not necessary f o r fitness, I also believe that the consumption of these foods is a
Welcomes Vegans Lakeland's strictly Vegetarian Guest House offers a warm and hospitable welcome to Vegans. Come to us to relax, to walk and climb, to absorb the tranquility of Orchard House and the Lake District. We have a peaceful garden, a warm and comfortable home, delicious and different food and we are situated in superb Lake District country. We ask Vegans to give us a week's notice if possible. Brochure f r o m (Stamp appreciated) Orchard House, Borrowdale Road, Keswick on Derwentwater, Cumbria Tel.(0596) 72830
15
ummer 1985
A
s the dangers of hort i c u l t u r a l and agricultural chemicals are gradually being exposed, more and more people are turning away from using potentially toxic substances and moving towards more natural practices, such as those followed by the organic movement. The benefits to health of eating more chemical-free foods must be immediate and crops that are naturally grown also have a better flavour. Agricultural chemicals have already contributed to considerable environmental damage in this country, killing w i l d l i f e , p o l l u t i n g rivers, poisoning water supplies and a d v e r s e l y a f f e c t i n g soil ecology. For vegans who care about animal rights there is another important reason for excluding these chemicals — they are usually the products of vivisection. If we consider most of the 'natural' fertilizers used by organic gardeners, vegans will find themselves faced with a d i l e m m a of conscience. Animal manure is almost always the by-product of animal farming. Many other organic fertilizers are of animal origin, such as dried blood, hoof and horn, bonemeal, fishmeal and feather waste. These are unacceptable to vegans for obvious reasons. It may seem, then, that vegan gardeners are likely to have difficulty in maintaining soil fertility, but fortunately this need not be the case. Vegetable compost is the vegan g a r d e n e r ' s main fertilizer, together with various other plant materials, including leaf mould and seaweed in fresh, dried and liquid forms. Stinging nettles and comfrey can also be incorporated into compost heaps and liquid plant foods. Minerals such as lime, soot and wood ash can be added. Any system using these soil improvers could be termed 'vegan-organic'. The term 'veganic' does not refer to just any type of vegan gardening. It is a word coined by Geoffrey Rudd in 1961 and describes a specific system of cultivation pioneered by Rosa Dalziel O'Brien and her son
Q V
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Alan and Elaine Garrett, co-founders of the Vegan SelfSufficiency Network, introduce a regular new column aimed at existing and would-be vegan gardeners. Kenneth. It combines the use of veganic compost — made according to specific instructions — with a re-organisation of the garden into strip-like beds. For further information about the veganic system refer to the 'Guide to Veganic Gardening' by Kenneth Dalziel O'Brien. As a reader of this magazine you are almost certain to care about the quality of the food you eat. Home-grown foods can be eaten freshly picked and so still have their maximum nutritional value. Very few people would be able to grow enough fruit, vegetables and herbs for all their needs, but any amount can supplement shop-bought produce. You may have discounted gardening because you live in a fiat, or a house with a tiny garden. Whatever your situation you are certain to be able to grow something — even if it's only bean sprouts, tomato plants or herbs on your window-sill. If you only have a patio or balcony you can still grow a wide variety of food plants in containers. A surprising amount of fruit and vegetables can be produced even in a very small garden, but if you find your space is still limited you could apply for an allotment. If you feel that you are unable to manage your garden or allotment alone you could share the work and produce with a friend. Another possibility is garden-sharing, where you can volunteer to cultivate the garden of someone who is no longer able to
cope with the task alone. To some people gardening has a certain mystique, as if 'green fingers' are a vital requirement. Thankfully, this isn't the case. As long as you are willing to dig through the gardening section of your local library and pick the brains of friends and relations, you'll find you can learn the basics very quickly. Gardening can be timeconsuming, but it need not be. Cultivation which includes certain techniques, such as nondigging or mulching, can eliminate routine jobs, and crops needing little or no special care and attention can be chosen. Of course there are many benefits too. For a small investment in a few packets of seeds and basic tools (which can be bought second-hand, if chosen carefully) substantial rewards are to be gained. If space is limited it is often a good idea to concentrate on growing crops which are expensive and unobtainable in shops. Gardening is a good leisure
activity, providing exercise and fresh air (hopefully), and it doesn't have to be a solitary pursuit — friends and family, adults and children alike, may wish to become involved. When your crops reach maturity there can be a wonderful sense of satisfaction in preparing and eating food that you have grown yourself. Hopefully, something here has aroused your curiosity and you are eager to get started. For beginners, we would recommend two books: ' T h e Vegetable Grower's Calendar' David Mabey (Penguin) ' M o n t h by Month Guide t o Organic Gardening' Lawrence Hills (Thorsons) Whilst neither of these books describe purely vegan methods, they are valuable for the information they give about the time to plant various crops. The following vegetables can still be planted this season for use later in the year — cabbages, t u r n i p s , radishes, spinach, kohl-rabi, lettuce, beetroot, swede, french beans and runner beans. If you have any comments or suggestions for this column let us know. We hope that in issues to come this page will contain both thoughtprovoking and useful items. In the meantime, we wish you a fruitful summer!
HENDERSON'S 94 Hanover Street Edinburgh THE ORIGINAL S A L A D TABLE A N D W I N E BAR
SERVING DELICIOUS HOT DISHES OF THE DAY, FRESH SALADS, WHOLEFOODS and DESSERTS O p e n till M i d n i g h t Live Music: piano - guitar Real A l e
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A1
THE VEGAN • Summer 198-5
NOTICEBOARD 11-14 July. Kensington Exhibition Centre, London. ALTERNATIVE MEDICINE EXHIBITION. The Vegan Society will have a stall. 23 July. 6.30pm. Nature Cure Clinic, 15 Oldbury Place, London W1M 3AL. VEGAN, GLUTEN- and GRAIN-FREE COOKERY DEMONSTRATION. Tickets £1.50, available from the Clinic. Tel. 01-935 6213. 3-10 August. Anglesey, Wales. THE VEGAN CAMP. See Going Places for further details. 3-10 August. Klint, Denmark. THE SECOND INTERNATIONAL VEGAN FESTIVAL. See Going Places for further details.
VEGAN VIEWS VEGAN VIEWS, now ten years old, is running out of editors. Valerie Alferoff and David Barrett, who produoed it from 1979 to 1984, very recently handed it on to me (I had been mainly responsible for its production from 1976 to 1979), but now I am unable to continue. The financial situation of the magazine (which is independent from The Vegan Society) has been another factor preventing the intended return to quarterly publication and, in particular, the appearance of the issue which was due out in May. If VV is to continue it needs
VEGAN VIEWS
a new editor or editors with a Ne33 o W - S t m g MS5 SOp lot of e n t h u s i a s m a n d , especially, prepared to put a lot of time into it. The financial problems are not so great that they can't be overcome by a forward momentum generating increased interest and new readers. Perhaps ideally a local vegan group might run it, or (which is how it began) a vegan community. Some current involvement in the wider vegan movement, or at least a willingness to get involved, would be an advantage in terms of contacts, etc. Devon EX8 1JU, marking the W doesn't have to stay the envelope 'VV Editor'. same, although the idea of it Malcolm Home being complementary to THE VEGAN, rather than covering The current issue of Vegan the same ground, would seem Views, No 33, which includes sacrosanct. It does require a an interview with Barry Kew, LOT of time, and it's difficult along with articles, letters, to see how it can be anything reviews, recipes, and a cartoon other than a labour of love strip, is available from the (unless somebody has some address above for 60p (stamps very energetic and radical acceptable). fund-raising ideas). The present circulation is about 1,000 but the potential is London Vegans there to increase that figure LONDON VEGANS is a new significantly. Apart from a group set up to cater for a wide basic ability to write and type variety of vegans and vegan (and some sort of editing abili- sympathisers. We hold stalls to ty, and eye for detail), most of reach the public, put vegans in the other skills, such as layout, touch with each other in the are easily picked up. The main London area, and hold special requirements are time and en- events such as cookery demonstrations and socials. thusiasm! If you are interested in For instance on Friday, 12th editing VV please write (by July we have an evening out 17th August 1985) to 10B with live folk music and a Windsor Square, Exmouth, vegan menu; drinks on the Thames, aboard the Tattershall Castle on Friday 26th July; picnic on Hampstead Heath on S u n d a y , 11th August; theatre and vegan 3-course meal on Saturday evening, 14th September. m de s
EASY VEGAN COOKING
If you want a single Vegan meal or a Vegan lite you'll find this pamphlet worthwhile. £ 1 . 2 0
plus 20p postage.
O L D H A M M O N D PRESS 19 Hungerhill Road,
Nottingham
bining it with a disco and/or buffet meal, and have a really different event for their programme. Contact: Leda Theatre Collective, 13 Balmoral Road, Arboretum, Nottingham NG1 4HX. Tel. 0602 606267. Or simply write for details of dates and venues already booked.
Cookery Courses Vegan Society member and experienced cookery demonstrator Joan Bryan is offering weekend cookery courses at her home in Gwent. Cost for two nights accommodation, full board and tuition — £40. For details of dates contact Joan at: 'River View', Llanbadoc, Usk, Gwent NP5 1SR. Tel. Usk 2429.
STOP PRESS! As we go to press preparations are in hand for a special all-day event in Oxford on August Bank Holiday Monday (26 August) - a RIVER CRUISE WITH FULL VEGAN CATERING AND OTHER ATTRACTIONS. Allinclusive price can be expected to be in the region of £7-£10, with a reduction for children. Take this opportunity to meet and relax with fellow vegans, including Vegan Society staff and Council members. Inquiries to Oxford Office, to be received NOT LATER THAN FRIDAY, 26 JULY.
In The Next Issue Jailhouse Blues Barry Kew on vegans in prison
Theatre Collective
Animal Trap
The LEDA THEATRE COLLECTIVE has a new show on the road called 'A Fistful of Lentils' — an alternative comedy set in the far distant future, where there has been a mass conversion to wholefoods. The meat and dairy industries fight back and fight dirty, a state of emergency is declared, the possession oT lentils is made illegal... Local groups can book this show, perhaps com-
Naomi Lewis examines d e p i c t i o n of a n i m a l s children's books.
the in
The Soya Scene Part I of Howlett
a
series
by
Lis
Vegans & Vaccination by Dr. Gill Langley, Gen. Sec. Dr. Hadwen Trust f o r H u m a n e Research.
17
THE VEGAN • Summer 198-5
REVIEWS
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Vegan Cookery with Diana Virgo A videocassette by John Morris Videofilm Lid. VHS and Beta. £29.50 incl. postage and VAT. When we first decided to become vegans, I remember experiencing a feeling of elation at knowing that we would never again eat animal products; and learning how to cook vegan food was like an exhilarating voyage of discovery, with none of the sense of 'deprivation' which many people seem to imagine that vegans continually suffer f r o m ! In this first-ever vegan cookery video Diana Virgo delightfully captures this feeling and her engaging personality admirably conveys both the joyfulness and commonsense practicalities of veganism. T h e s u b j e c t of v e g a n cookery is a vast one and, as Diana says, the possibilities are endless. It must have been difficult to decide what to include and what to leave out. This video has clearly plumped for the comprehensive, allembracing approach, and the demonstrations cover, in full, three days' menus of breakfast, lunch and supper, t h e p r e p a r a t i o n of basic foodstuffs, vegetable and herb growing, and even wholefood shopping — all interspersed with nutritional information and vegan ethics! The result is, of course, a very long programme — 2 hours 15 minutes in all. The question is, is it too long? The accompanying notes suggest that, because of its length, it 18
would be of particular use to home economics teachers in the preparation of lectures, demonstrations etc., rather than for public viewing as such. Certainly in its present form it is much too long for showing to groups, meetings etc. Most audiences find it difficult to sit through anything m u c h longer t h a n 35-45 minutes — ask anyone who regularly gives talks! I also suspect, however, that its leisurely pace would not suit a busy teacher used to more concise and 'disciplined' material. Given the scope of the subject, it might have been better to opt for two or three shorter videos, each with a distinct theme or covering a particular aspect of vegan cooking and nutrition. If it had to be one video, I would have concentrated on those aspects which are different in vegan cooking — such as making cakes without eggs, dairy product replacements, packed lunches and special-occasion cooking. After all, bread and pastry-making is much the same, vegan or not. Personally, I felt that the shopping scenes were largely superfluous and some of the demonstrations could have been shortened to show only the most important points. Hardly any of the recipes used anywhere near exact quantities of ingredients — no great matter for the domestic cook, but not very helpful for students having to prepare dishes for examination purposes. M o r e o v e r , D i a n a ' s techniques of demonstration, though fine for fellow cooksordinaires, would, I suspect, fall short of the rather more exacting standards of home economics instructors. The selection of recipes was varied and interesting — the one for pakoras is particularly yummy! — but there was rather too much emphasis on home-grown produce. While it would be lovely if everyone could grow things on their own little plot, it would be a pity if anyone who could not were deterred from trying a vegan diet. The same applies to shopping; many people do not have easy access to wholefood outlets and are reliant on local shops and supermarkets. It would have been nice if such p e o p l e c o u l d h a v e been reassured that veganism was
for them too. The production of this video left much to be desired. The script would have benefitted from being properly rehearsed. This would have ensured a smoother, more fluent presentation. The introduction was particularly poor in this respect. The sound was, at times, very poor, with far too much extraneous noise. Bird song in the background is one thing (though even that can intrude if too loud), but the noise of traffic and road-works is a different matter. I'm surprised that these passages were not rerecorded. Filming Diana in her own kitchen — which makes for a warm, informal atmosphere — may have imposed certain limitations, but even so, with today's sophisticated equipment it should have been possible to ensure that all of the subject's head remained in the frame during full-length shots! The overall production lacks crispness and, unfortunately, compares unfavourably with the standards we have come to expect in the TV age. Let us hope that the makers of future vegan videos can learn from the deficiencies of this one and do full justice to the subject matter. Veronica Dawson
The Gaia Atlas of Planet Management. edited by Norman Myers. Pan Books, pap. £9.95. Professing to be an impassioned challenge for anyone concerned with the welfare of the
world, with over 100 contributes and advisers including FoE, WWF, Greenpeace, Oxfam, Erik Eckholm, Alvin Toffler et al, this is no ordinary Atlas. Its chapters on Land, Ocean, Elements, Evolution, Humankind, Civilisation and Management are illustrated to stunning effect with superb maps and graphics, and it is probably the first large-scale a t t e m p t t o a n a l y s e environmental data concerning the major conservation issues of the day. A first glance through the 272 pages leads one to think that this is the book; it is an invaluable resource in itself. But here's the rub, its view of the world sees everything except man as a resource. In one graphic representation of the road to desolation a signpost quotes Pythagoras:"For as long as men massacre animals, they will kill each other", yet four pages on another author (the reader can never quite know who's written what here), in a lamentable section on 'Harvesting Wildlife' states: "The world's wildlife represents a multi-faceted resource... it has always been a source of food. And it provides furs and a wide spectrum of other materials. Wildlife can therefore be seen as a vast reservoir of products ... all of which can contribute to our welfare." The danger with this Atlas is that it might be seen as a definitive blueprint for survival, a highly respectable conservationist manifesto. It cares alright — for plants, trees, humans, the Earth — but there is nothing here to suggest a caring for other species as if they mattered as anything other than a renewable resource. Perhaps one should not be too hard on it. After all it does contain statement like; "even as tens of thousands of babies die each day from diseases exacerbated by malnutrition, over V) of the world's grain is fed to livestock . . . " . But when it talks of animals being useful for research and of our "special partnership" with dairy cows it's time to stop trying to like it despite its otherwise excellence. After reading about "the sense of doing right" in David Bellamy's Foreword one reads on, asking continually 'but what about
THE VEGAN • Summer 198-5
the ethics?' The Atlas deserves great praise and no review could do it justice, but its central stance still, ironically and sadly, seems to be that of species selfishness. This powerful book was needed, yet it remains an egocentric piece of work. Barry Kew
The Death of Trees
also by regulations which limit crop production to those that can be sold in the North and for which there are chemical sprays. Taking some stick here for taking the forests are, among others, Unilever, McDonalds and RTZ, with some worrying remarks about the World Wildlife Fund. When an area of forest the size of Wales is felled monthly, this book really is worth the paper it's well written on. Buy it; take a look at the danger. Barry Kew.
. THE 1985/86, INTERNATIONA!
an area of torest f o r e s t t ht eess,ze i z e of Wales I • V E C i E T / U R I A f ^ i
I
THRtt STAR OWING GUtDf
lines. The Shopper's Guide section has been slimmed down this time (apart from cosmetics and toiletries). The rationale for this is that the situation changes too rapidly, and so the emphasis is instead on helping you to understand labels. There is a lot of detailed information on 'E' numbers, additives etc. This section also has three pages of surprisingly pro-vegan 'advice to new vegetarians' — the connection with the slaughterhouse being pointed out in the case of milk, eggs, wool, etc. It's easy enough to spot a few omissions or weaknesses (Ireland gets next to no coverage, for example), and the front cover, with its four idyllic colour snaps, reminds me more of a package holiday brochure than it does of
vegetarianism — but it would be churlish to concentrate on a few negatives (anyway, a cover like this may give it wider appeal). It must have been an enormously painstaking task to gather in the information, and all credit to the compilers. Incidentally, it's nice to know that the QE2 is "fully equipped to cater for both vegetarians and vegans"! Malcolm Home The REVIEWS section of the Autumn VEGAN will feature a selection of reviews of Victoria Moran's COMPASSION: THE ULTIMATE ETHIC; AN E X P L O R A T I O N O F VEGANISM (Thorsons. pap. £4.95) — the most comprehensive examination of the philosophy and history of veganism yet published.
A special all-day event in Oxford on August Bank Holiday Monday (26 August)
The Death of Trees by Nigel Dudley. Pluto Press, pap. £3.50 "Forest abuse is neither inevitable nor unstoppable, but it will take a lot of effort to reverse current trends." Easy yet often painful to read, these 130 pages give a concise account of forced, wanton, ignorant and calculated destruction: forests cleared for firewood, timber, cash crops and meat. Need, greed and machismo. Catalogued here are not only the causes and effects of deforestation but warnings of missed opportunities. "Forests are over-exploited in the way they are felled, burned and otherwise destroyed, but under-exploited in that we have not even begun to utilize more than a fraction of their resources in terms of food, healing potential through drugs, genetic material and other valuable products." 85% of the world's food comes from just 8 plant species: humans have used only 3,000 of the 70,000 or so possible p l a n t f o o d s . Local varieties, now disappearing with the forests, are eliminated
The 1985/1986 International Vegetarian Handbook. edited by Hania Dodds-Gorzko The Vegetarian Society of the United Kingdom Limited, pap. £2.50. This is the 15th edition of the Vegetarian Society's popular handbook, and the biggest so far. The large U.K. Restaurants and Accommodation section handily specifies whether or not vegans can be catered for (I've picked out 50 entries at random and found 16 yes/19 yes with advance notice/15 no). Then comes the Overseas section (complete with pages on how to explain your eating habits in Dutch, Esperanto, Swedish, Turkish etc.) which lists societies, magazines, hotels, restaurants and so on. Understandably, some countries have a lot more entries than others — West Germany gets nine pages, for example, but East Germany only four
RIVER CRUISE WITH FULL VEGAN CATERING AND OTHER ATTRACTIONS All-inclusive price can be expected to be in the region of £7-£10, with a reduction for children. Take this opportunity to meet and relax with fellow vegans, including Vegan Society staff and Council members. Enquiries to Registered Office, to be received NOT LATER THAN FRIDAY, 26 J U L Y .
19
THE VEGAN â&#x20AC;˘ Summer 198-5
EOSTBAG Vegan F o o d s
Good Thinking
Recent letters in T H E VEGAN regarding human exploitation in the Third World, where m a n y staple vegan f o o d s originate, lead me to point to a further area where there is cause for unease. In most Third World countries machinery is very scarce due to its expense a n d consequently animals are bound to be used, and in many cases cruelly overworked, in order to gain maximum results from poor soils. Hence it becomes clear that many vegan foods rely on exploitation of both people and animals as much as any other food. It was just such a realisation that prevented me from becoming a vegan until last year. Indeed, it seems almost impossible to buy something without knowing that somewhere a living creature suffered in its production. Steve Bailey,
Thanks for Janet Wilson's letter in the Spring VEGAN showing that she's thinking seriously about the number of cats and dogs that people keep as pets. By and large, the wild carnivores have a place in the economy of Nature: their natural place seems to be concerned with preventing the overpopulation of the world by other species, particularly in the removal of the elderly and sick individuals in probably the most humane way possible. Also, they act as scavengers, digesting already dead flesh before it putrifies. But there seems little justification for our species to tame or domesticate these animals in order to feed them on other domesticated animals. G. Farmer, Scarborough.
Exeter.
Cash Crops Paul Appleby's letter in the Winter 1984 issue of T H E V E G A N raised some interesting points. Regarding socalled 'cash crops', it must be borne in mind that most of these, though not all, are grown because a small quantity of some non-nutritive, habitforming and, what's more, unhealthy substance will fetch a high price â&#x20AC;&#x201D; either to the multinational corporation which sells it or, in the case of the 'socialist' states, to the regime in power. Thus, for example, sugar and tobacco are grown in Cuba under Castro just as they were in Cuba under Batista, and sugar, coffee and beef are produced in Nicaragua under the Sandinistas just as they were under Somoza. The name of the group in power may have changed but hungry people around the world are still dying while countries with great agricultural potential continue to produce cash-crops of a non-nutritive, habitforming and unhealthy nature. There is nothing healthy about sugar, coffee, tea, tobacco etc. All harm their users and abusers and all are grown in desperately poor countries in place of crops which could feed their peoples. Changing the names of the gangs which rule 20
Contributions to POSTBAG are welcomed, but accepted on the understanding thai they may be edited in the interests of brevity or clarity. Send your letters to: The Editor, THE VEGAN, 33-35 George Street, Oxford OX1 2A Y. those countries changes nothing about what is grown there and thus who eats or does not eat. A topical case in point is Ethiopia, where a mishandled famine a decade ago cost the pro-American regime its control of the nation and where a mishandled famine is now being repeated under the Marxist replacement. Nor are things much better in much of the rest of Africa. All the more reason for a vegan world and the sharing of food, energy, land and water now wasted growing food for animals when all should be grown for people. Sugar, coffee, tea, tobacco etc. are not foods but drugs, and ought not to be grown even in the best of times. There is even less justification for their use today in times of serious world famine. Bob Pinkus, National Co-ordinator, Vegetarian Association of America.
Vegans and Violence On the same day as I received the last issue of T H E VEGAN it was reported that animal rights c a m p a i g n e r s had desecrated the grave of the Duke of Beaufort in an attempt to further their cause. This was the culmination of a series of events such as the 'poisoned Mars Bars' hoax, the insertion of rat poison into Christmas turkeys and the smashing of butchers' shopwindows. I hope and pray that Vegan Society members have more sense than to involve themselves in these types of events. Violence is NOT the way to stop violence, and ac-
tions of this kind can only do harm to our cause. I am sure that I am not the only member of the Society to have received abuse along the lines of "You vegans ought to be shot/hanged/thrown in jail, etc. for doing things like that!" It is impossible to explain to those people that most vegans are in fact compassionate people not given to violence. We must strive to educate people by example, rather than alienate by violence. Pat Brown, Bristol.
Pets In the Spring VEGAN Janet Wilson says: "You can't expect a cat or dog to change their diet", but by giving them tinned dead animals and continuing to give them (cow's) milk after they are naturally weaned from their mother's milk you have changed their diet (from fresh dead animal which they have caught themselves). Helen Brown, Salford.
We're Getting There Members will be encouraged to learn that the head of our staff canteen has recently obtained a book on vegetarian cookery and Joyce D'Silva's vegan cook-book. I am known to be a vegan, but the decision to buy these publications wets the Catering Manageress's alone. I should add that I work at the Milk Marketing Board! Pauline Morris, Surbiton.
Hospital Food Many vegans no doubt have problems getting vegan food outside their own homes, especially if they are forced to stay elsewhere, such as in hospital. I certainly find this a daunting prospect, and I should know - 1 am a student nurse. I have seen hospital food and it is appalling. Although diabetic, low-fat, slimming and even liquid diets are catered for, vegetarians and vegans are not even considered on the menus. I have to eat at my flat, but vegetarian and vegan patients have no choice but to eat at the hospital. Therefore it is most important that we press the authorities for acceptable food on the menus, both for staff and patients. Would anyone concerned about this, especially those who work in or have been patients in hospitals, please write to their hospital Catering Manager or local Health Authority, and also to the Health Minister, Kenneth Clarke, requesting that at least one vegetarian and vegan choice be made a standard part of the hospital menu. It may also be helpful to contact your union (e.g. R.C.N., NUPE. COHSE) on this subject, if you are a hospital employee. Let's make this a countrywide campaign. Lesley Roberts, Bodelwyddan, Nr. Rhyl.
1
THE VEGAN • Summer 1985
GASSIFIEDS ACCOMMODATION ACCOMMODATION in return for help with upkeep; house/grounds (nature reserve). Vegfam, The Sanctuary, Nr. Lydford, Okehampton, Devon EX20 4AL Tel. 082 282 203. YEARS OF S E A R C H I N G . We have found a most suitable place to establish a residential Home for Elderly Vegans where our strongest beliefs are understood. Acres of gardens, orchards and woodlands. We welcome your enquiries. Also we need vegans to work with us. In the hills above Torbay, five miles from the sea. Fawsitt, Oak Cottage, Nadderwater, Exeter, Devon.
ACCOMMODATION WANTED TWO YOUNG VEGANS want accommodation, South London (Westminster), low rent. Write: 36 Stourhead House, Tachbrook St., London SW1. VEGAN WOMAN ARTIST living outside London with studio in East End seeks accommodation part of week, within easy reach of Shadwell. Tel. Frances, Uxbridge 58362. W H O L E F O O D VEGAN M A L E (27) student, seeks unfurnished room in vegan household or unfurnished bedsit type accommodation. London area or suburbs please a Ilford,
EATING OUT For comprehensive list see Vegan Society publication ' 1985 DIRECTORY OF PLACES CATERING FOR VEGANS' ESSEX. ACORN N A T U R A L FOOD CAFE Oakwood Arts Centre, Maldon. Vegan and Vegetarian Catering. Open Mon-Sat. 10am* 5pm. Early closing Wed. 2pm. Tel. 52317. LA VIDA, 154, Cherry Orchard Road, Croydon, Surrey. 681 3402. South London's vegetarian restaurant which also caters for vegans.
HEALING ANTOINETTE W I L L I A M S is now pleased to announce the establishment of her Dietary Therapy practice. Treatment and prevention of physical, degenerative and mental/emotional disease by natural means. Newtown Llantwit 203395 (S.Wales). DO YOU CARE ABOUT T H E SICK A N D DYING IN OUR SOCIETY? The Vegetarian Hospice Association seeks to establish a Home of Healing for those vegetarians/vegans who prefer not t
HOLIDAY ACCOMMODATION | For comprehensive list see Vegan Society publication •1985 DIRECTORY OF PLACES CATERING FOR VEGANS' BEXHILL-ON-SEA. Vegan/vegetarian bed and breakfast. Bedtime and morning drinks facilities. £7 a night. £35 weekly. Tel. 042 43 5153. DEVON. Country House in Dartmoor National Park with views to the coast. Specialising in generous and imaginative meals for vegetarians/vegans only. Ullacombe House, Haytor Rd, Bovey Tracey, S. Devon. Tel. Haytor 03646 242. FOOT OF T H E PENN1NES. (2 miles Holmfirth), vegan/veg. B&B. £7.00 a night. Home-made bread. Wonderful walking country. Tel. 0484 683158.
I R E L A N D . County Wicklow. Vegan accommodation: Old world cottage in scenic location. Close forests, beaches, mountains, charming town. Details: Tel. London 01-341 1577 or write: Palmer, 134B Middle Lane, Hornsey, London N8 7JP. ISLE OF W I G H T . Small private hotel in peaceful West Wight. Near National Trust downland and Tennyson Heritage Coast. Comfortable accommodation with central heating. Excellent home cooking by vegetarian proprietor. Wholefoods, vegetarian or vegan. Open Easter until
L I N C O L N S H I R E . Vegan D.B&B. Lincoln Wolds, Viking Way. Children welcome. No smoking, dogs. Crompton, Lapwings, Apley LN3 5JQ. Tel Wragby 858101. L O N D O N . QUIET, W A R M , friendly hotel. Good home cooking, proprietors vegetarian. B/B from £10.50. Queendale Lodge, St Augustine's Avenue, Croydon, Greater London. Tel. 01-688 2839. P E N Z A N C E . Self-catering accommodation for 3-4. T w o miles from Penzance with large garden, sea and country views. Occasional vegan meals available. Tel. 0736 62242. SC A R B O R O U G H . " T h e Berjac", 69 Westborough. Family-run Hotel. Near Town centre, own car park, midweek bookings accepted. BB&EM £8.70, no VAT. Reductions children sharing. Vegetarian and Vegan meals always available. Brochure - Mr Crompton (0723) 374937. SCOTTISH H I G H L A N D S . B&B. macrobiotic, vegan and vegetarian cat
S N O W D O N I A . Where the mountains sweep down to the sea, our converted farmhouse (inglenook/woodburner) nestles high on the slopes of Yr Eifel. Spectacular views of sea/ mountains. Designated " a r e a of natural beauty". Superb beach. Hiker's, sailor's historian's paradise. Strictly vege
T O R Q U A Y . " H a z l e m e r e " vegetarian/vegan guest house. Friendly atmosphere, near town, beaches, coach station. Tea-making, H&C, CH all rooms. BB £7.50. EM £5.00. Week £87.50. Karen Norman. Tel. (0803) 313139.
N A T U R A L BEAUTY (see M A I L O R D E R ) D O L M A VEGAN P E R F U M E S . Animal-fret and not tested on a s
PUBLICATIONS A H I M S A . Quarterly magazine of the American Vegan Society. Veganism, Natural Living, Reverence for Life. Calendar year subscription $8. Address: 501 Old Harding, Highway, Malaga, NJ 08328, USA. VEGAN TIMES: Articles on spiritual growth/healing; personal and planetary; ecology; animal rights; f o o d ; recipes; letters; poems; etc. A non-violent Green magazine. Sample copy 50p or 4 x 13p stamps. Subscription £2.50 for 4 issues inclusive of postage. Back copies available. All cheques/P.Os made payable t o Alpay Torgut, 25 Tabley Road, London N7 O N A.
SITUATIONS VACANT Young, truly dedicated A N I M A L R E S C U E C E N T R E (reg. Charity) needs totally reliable staff. Essential qualities — versatile, honest, hardworking, responsible, good memory, vegetarian, high sense of hygiene, ability to get on with people, not seeking fame or fortune, desire to help animals in every way, 101 °/o dedicated. In return — small wages, caravan accommodation, good fun, j o b satisfaction, exhaustion, sense of achievement, lots of animals to love. Over 25yrs preferred but any age if all above qualities are there. Please write (enclosing phone no. if possible) to: Heaven's Gate Animal Rescue Centre, W. Henley, Langport, Somerset TA10 9BE.
SITUATIONS WANTED
VEGETARIAN Bed & Breakfast, mid Cornwall. Detached character house with secluded garden. 5 minutes to beaches. Telephone Par 5609.
HOLIDAYS
WANTED
(091) 252 7599.
M A
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ORDER
" T H E VEGAN S H O P " sells all Vegan Society publications and merchandise, plus other books of interest to vegans. Also vegan, non-animal-tested toiletries, cosmetics and household goods. 5 r i discount to Vegan Society members (except on books). Please support an all-vegan enterprise, and help us expand into sh
P R O P E R T Y W A N T E D . Pre 1960, 2-bed detached cottage. Any condition considered. Situated in rural village or town. L
MISCELLANEOUS BL'DDHIST M E D I T A T I O N : Two practical booklets. Send £1 to: Buddhist Publishing G r o u p (V), P O Box 136, Leicester, LE2 4TZ
When replying to these ads please mention The Vegan magazine.
LOOKING FOR P E N P A L S ? Monthly lists of people in many countries. £1 each. 1 Burnwood Drive, Wollaton, Nottingham NG8 2DJ S E N D S . A . E . to Unit A l , C h a p m a n ' s Yard, Waterhouse Lane, Scarborough, Y O l l I D P , for free leaflets on " R A W F O O D D I E T " a n d / o r " T A O " , the Great Philosophy of Ancient China, still thriving. T H E FOOD OF T H E GODS. SAE for fruitarian literature to: Wilfred C r o n e , 14 Walkford W a y . Christchurch, Dorset BH23 5LR
RATES A N D CONDITIONS RATES (All rates inclusive of VAT) £3.00 for 20 words (minimum). Additional words 15p each. Series discount: 4 consecutive insertions 7'/2%.
PAYMENT By cheque or postal order, made payable to 'The Vegan Society', to: Advertisement Manager, T H E VEGAN, 33-35 George Street, Oxford OX1 2AY. Eire and Overseas — payment must be by sterling cheque drawn on an English bank or by international money order. PUBLICATION D A T E S 21 March (Spring), 21 J u n e (Summer), 21 September (Autumn), 21 December (Winter). COPY D A T E S The first day of the month preceding the month of publication (e.g. 1 August for 21 September issue).
WALKING IN T H E FOREST O F D E A N , cycling/canoeing Wye Valley — vegan & vegetarian B&B/evening meals available. Afternoon teas. Old Brewery House, Redbrook, FoD NP5 4LU Tel: 0600 2569.
VEGAN FAMILY C A M P 1985. 3rd-l0th August. All are welcome to the 5th annual C a m p . Full details are available to single pers
I W O U L D LIKE T O get in touch with serious-minded friends who are interested in meditation and would like t o open an information centre for Krishnamurti talks and books.
VEGFAM feeds the hungry via plant-based foodstuffs, leaf protein, seeds, irrigation etc. The Sanctuary, Lydford, Okehampton, Devon EX20 4AL. Tel. Lydford 203.
CONDITIONS OF ACCEPTANCE The submission of an advertisement is deemed to warrant that the advertisement does not contravene any Act of Parliament nor is it in any other way illegal or defamatory or an infringement of any other party's rights or an infringement of the British Code of Advertising Practice. The Vegan Society reserves the right to refuse or withdraw any advertisement without explanation. Although every care is taken, the Vegan Society cannot accept liability for any loss or inconvenience incurred as a result of errors in the wording, or the late or non-appearance of an advertisement. Cancellations cannot be accepted after the copy date. Refunds are only payable when an advertisement is cancelled before the copy date. In such cases a charge of £1 is made. 21
EUBLICATIONS & PROMOTIONAL GOODS Plant Foods for Human Health. by Prof. J. Dickerson.
N.B. Please order from The Vegan Shop, NOT The Vegan Society (See order form at the bottom of page for details.) All prices include postage and packing. Unless otherwise indicated, all publications are paperback.
£0.35 The Role of Plants in Feeding Mankind. by Prof. A. Bender. £0.45 Veganism - Scientific Aspects, by T. Sanders, Ph.D. (Nutr.). £0.40
Publications: IntroHm in-n «<•
THE VEGAN WAY. .
PRACTICAL . Why? & Hon ?.
VEGANISM
r
BY
10 VERY
DIFFERENT
VEGANS
What Else is Cooking? by Eva Batt. Sequel to the soon-to-bereprinted classic W H A T ' S COOKING? 300 vegan recipes, together with practical hints. Wipe-clean cover, spiralbound. £3.95 1 /
THE VEGAN • Summer 198-5
Vegan Mothers and Children. 10 mothers of this and the last generation describe the rearing of vegan children. Includes reports of recent research by T. Sanders, Ph.D. (Nutr.). £0.70 In addition to the Vegan Society publications listed above, the following are among many useful and informative works produced independently of the Society available from The Vegan Shop: Food for a Future. by Jon Wynne-Tyson. A classic work, powerfully arguing all aspects of the vegan case — moral, economic, ecological, physiological and nutritional. Packed with information, statistics, quotations, nutritional and dietary data. £1.80
E
I — V e g a n I
SHOPPERS'GUIDE
The Vegan Way: Why? And How? 10 very different vegans tell their tale. £0.60
An Introduction to Practical Veganism. A beginner's guide. £0.60 FIRST
Pioneers of The New Age. 12 early vegans reminisce.
HAND FIRST RATE
£0.60
In Lighter Vein. by Eva Batt. Verses to amuse and arouse pity. £0.65 SUMMER 1985
£1-25
Vegan Shoppers Guide. by Sandra Hood. Check-list of vegan products. £1.25 HOT
PASStB
First Hand, First Rate. by Kathleen Jannaway. 60 simple and economical sugar-free recipes based on home-grown foods. Includes gardening hints. £0.65 Vegan Nutrition. by F. ELLIS, M.D., F.R.C. (Path.) & T. Sanders, Ph.D. (Nutr.). A scientific assessment of the vegan diet, incorporating easyt o - f o l l o w t a b l e s enabling recommended intake of essential nutrients to be met from plant products only. £0.90 22
Vegan Menus/Nutrition Card. Laminated for kitchen use. £0.50 Saladings. by Mabel Cluer. Unusual salad ideas garden and hedgerow
using £0.90
Feeding the Family. Leaflet with recipes
£0.25
Festive Recipes. Leaflet with Christmas and special occasions in mind. £0.25 Backpacking & Hostelling the Vegan Way. Leaflet with recipes £0.25
For a F'ulure More Sane, More Humane. by Reuel Lahmer. A spiritual plea. £0.45
1985 DIRECTORY OF PLACES CATERING FOR VEGANS 1985 Directory of Places Catering for Vegans. Lists hotels, guest-houses, bed & breakfast accommodation, cafes, restaurants. £0.90
Compassion: The Ultimate Ethic. by Victoria Moran. Examines the philosophy and history of veganism. £5.45 Healthy Fating for the New Age. by Joyce D'Silva. A vegan cookbook full of excellent and varied recipes which follow health-food, as well as vegan principles. £4.35 Vegan Cooking. by Leah Leneman. A vegan best-seller. Includes 'The Vegan Dairy', 'Tofu — the Wonder Food' and recipes using proprietary health foods. £2.25
THE VEGAN • Summer 198-5
CONTACTS In addition (o national initiatives, local campaigning and activities are essential to a vigorous and effective Vegan Society. With backup from the Oxford office, each of the local vegan contacts (LVCs) listed below is responsible for co-ordinating promotional work at local level. You can play your part by getting in touch with your nearest LVC and finding out what's on in your area. If you would like to act as an LVC yourself, please write for full details to the Oxford office, marking your envelope 'LVC COORDINATOR'.
Promotional Goods: Button Badges. 1 '/a" badges (please enclose SAE)
25p
Vegan Society Badge. Available as brooch or pendant £1.35 New-Style Vegan Society o T-Shirt. \ (as illustrated), with colourful, eye-catching design. SIZES: Adult-S/M/L £3.50 Child - ages 2-4/6-8/ and 8-10 £3.00 A small stock remains of the old-style T-shirt, with 'Veganism Shows the Way' slogan written green on white. Children's sizes only — 24"/26"/28"/30" £3.00
ENGLAND
Look good and spread the word .
Order Form Order now (block capitals throughout please) from: The Vegan Shop, 1 Orrin Close, Tilehurst, Reading RG34DB Please send the following item(s): Amount
Item
Cost
352065.
Total I enclose a cheque/postal order made payable to The Vegan Shop for £ Name Address Postcode Eire & Overseas — Payment must be by sterling cheque drawn on an.English bank or an international money order. Overseas — Add extra to cover additional postal expenses. Please tick here • if you would like to receive our VEGAN PRODUCTS MAIL ORDER LIST. If required separately, please send SAE. Please allow up to 28 days for delivery.
Chihgford, London E4.
23
Sportspeople takes the biscake
This is the new and convenient wav to take a high proportion of your daily requirement of first-class protein. Each biscake (and there are twelve in every pack) provides 1.875g of protein. Sportspeople need extra protein and 'Granny Ann' Hi-Pro Biscakes can give that necessary complementary boost. Take a couple with you on your training sessions - eat them anytime, anywhere. They are really wholesome and nutriti ous too . . . all the ingredients are natural and free from animal products and gluten. Because of this they are also a most useful source of additional nutrition for people who are ill or convalescing. Or for people who simply like good wholesome food! 'Granny Ann' Hi-Pro Biscakes are avail able from health food stores.
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H I - P R O
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