The Vegan Summer 2002

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Now includes the first year's monitoring of the infants. The Society's Dietitian says:

"this year's reports are additional evidence that a vegan child does develop heathily and normally on a vegan diet" Medical r e s e a r c h p a p e r on P e a Protein V e g a n Infants C a s e Histories booklet

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Name Address P l e a s e s e n d to Planiil F o o d s Ltd. Folkestone Kent C T 1 9 6PQ

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n this issue W e are now in the season of growth and you can help grow the Society. All of us know vegetarians and vegans who are not members of the Society, so encourage them to join with our new egg leaflet (see page 17). You could also encourage your friends to help fund the Society by buying books or merchandise from the Society's new Spring/Summer Catalogue. In the next few weeks, you will be able to purchase on-line the full range of goodies available from the Society (www.vegansociety.com/shop).

As you will see on page 8, the Society has thrown down the gauntlet to the dairy industry to come clean. The health claims promoted in relation to dairy products are exposed for the myths that they are and the industry is invited to rebut our arguments. A press release issuing the challenge brought inquiries from the press but an eerie silence from the dairy industry.

The Society's new Media/PR person, Tony Weston, has now joined the staff at the office. His particular role within the team will be to help trumpet our work and achievements to the world at large and coordinate our major annual event, World Vegan Day on 1 November. The thrust of this year's WVD is to encourage more eateries to cater for vegans. As part of the campaign we are launching the Sunflower Standard for caterers and a new caterers' pack. Put the date in your diary now and let us know of sympathetic catering establishments in your area.

FOOD

REVOLUTION

J O H N ROBBINS

"S&f.

You will notice that the magazine has had a design facelift - I do hope you like the new style.

2

NEWS

4

SHOPAROUND

7

GROW VEGAN

8

THE DAIRY CHALLENGE

11

CARROTS & CANNIBALS

13

BILL PALETHORPE

14

INVESTING

15

ECO-WEDDING

16

EGGS

18

BREAD RECIPES

21

DIET MATTERS

22

TEMPEH

25

COUNCIL ELECTIONS

27

POSTBAG

28

KEEGAN THE VEGAN

29

REVIEWS

30

LISTINGS

31

LOCAL CONTACTS NEWS

32

VEGAN SOCIETY LOCAL CONTACTS

33

CLASSIFIEDS

36

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Rick Savage

The Vegan Society

Donald Watson House

Local rate 0845 45 88244

7 Battle Road

Tel. 01424 427393

Editor Rick Savage Editorial Support Vanessa Clarke, Stephen Walsh Design Doughnut Design Printed by Hastings Printing Company On G-print chlorine-free paper Front Cover photo: Neil Rimmer (aum_33@hotmail.com)

St Leonards-on-Sea

Fax. 01424 717064

East Sussex

TN37 7AA

UK

e-mail: info@vegansociety.com

Š The Vegan Society The views expressed in The Vegan do not necessarily reflect those of the Editor or of the Vegan Society Council. Nothing printed should be construed to be Vegan Society policy unless so stated.

The Society accepts no liability for any matter in the magazine. The acceptance of advertisements (including inserts) does not imply endorsement. The inclusion of product information should not be construed as constituting official Vegan Society approval for the product, its intended use, or its man uf actu rer/distributor.

Contributions intended for publication are welcomed, but unsolicited materials will not be returned unless accompanied by a SAE. 3 The Vegan

Summer 2002

LEICESTERSHIRE VEGETARIAN AND VEGAN GROUP A n e w l y formed Vegetarian/Vegan g r o u p which meets on the first Thursday in the month at 7.30pm at The Friends Meeting House, Queens Road, Leicester. Its aims are to promote a vegan way of living, to facilitate likeminded people socialising, exchanging recipes etc, and to help anyone who wishes to become a vegetarian/vegan.

The group dines out once a month and the younger members meet regularly for a drink at a Leicester pub. Something interesting is done at every meeting.

There have been a number of food tasting sessions trying new products from Wickenfen Foods and Redwood, while more recently Tamsin from V1, Nottingham's veggie fast food cafe, gave a talk and brought lots of tasters from their vast menu. Anyone interested in joining should contact More news on the group's website: h ttp://myweb. tiscali. co. uk/leicsveg

• VEGAN PET FOOD MANUFACTURER SOUGHT A ready-made v e g a n cat f o o d has been identified and the cats like it, but w e have yet to find a manufacturer interested in making the necessary investment to manufacture the product under licence in the UK. For further details contact Debbie Holman at the Vegan Society debbie.holman@vegansociety.com .

GREYHOUND AWARENESS WEEK - May 18-25, 2002 T h e w e e k is organised by G r e y h o u n d Action to draw attention to the cruelty of greyhound racing and they are running a petition to ban this so called sport. Contact: Action for Greyhounds UK are also running a petition calling for greater protection of racing and ex-racing dogs.

Contact:

4 The Vegan

Summer 2002

REMARKABLE SUCCESSES OF THE VEGAN DIET. A n alternative health magazine reported the following concerning the vegan diet: 'Ten years of pain due to sacroiliitis yielded to a vegan diet after a few days, says a group at the University Hospital, Freiburg. The 33-year-old patient had his symptoms return when he went back to eating meat. A vegan diet has also been successful in reducing symptoms of fibromyalgia. A group at the University of Kuopio in Finland placed 18 fibromyalgia patients on to a strict low-salt uncooked vegan diet, rich in lactobacteria, for three months.

Fifteen control patients continued their omnivorous diet. The results revealed significant improvements for the vegan group in pain, joint stiffness and quality of sleep. At the start of the study most of the patients were overweight, but on switching to vegan food their body mass was significantly reduced. Total serum cholesterol and urine sodium levels also fell.

The possibility that a vegan diet could help to slow or reverse prostate cancer has got as far as Newsweek in the US while in the UK The Sunday Times of 10th March reported that according to new research prostate and testicular cancer rates are 'closely correlated' with high consumption of milk and other dairy products'. Dr. Dean Ornish's lowfat vegan diet which proved successful in reversing atherosclerosis has been under trial for a year in individuals with prostate cancer and PSA levels (a marker for the cancer) have stopped rising and fallen slightly. One participant, John Stone, commented: "I had to get cancer to get healthy", having lost 50 pounds in weight and lowered his cholesterol by 3 0 % as well as seeing his PSA level drop 3 0 % . As smoking declines, prostate cancer is rapidly overtaking lung cancer as the most common cancer in men and is the cancer most closely linked with dairy product consumption.

• VEGAN FAMILY STORE WINS AWARD The Haslers, who run Go Mango Wholefoods in High Street, Cardigan, were voted 2001 Trader of the Year by readers of the local newspaper Tivy-Side.

• ST DAVID'S EISTEDDFOD August 4-10, 2002 This year the Eisteddfod is being held at the old aerodrome near Solva. The Living Without Cruelty stall is looking for volunteers. Contact: Sian Meredudd, Bron Yr Ysgol, Montpellier Park, Llandrindod, Powys. [It is said by some that St David was a vegan and lived on bread, watercress and wild leeks.]

• STREPTOMYCIN IN HONEY The Food Standards Agency recently published the results of tests on 15 batches of Chinese or blended honeys for the antibiotic streptomycin. The honeys were all brands commonly available in UK supermarkets and should not have contained streptomycin under the provisions of the Animals and Animal Products (Examination for Residues and Maximum Residue Limits) Regulations 1997 (Statutory Instrument 1997 No. 1729) which implement a series of European measures restricting the use of veterinary medicines.

• MILK DEVELOPMENT COUNCIL AND THE WHITE STUFF' CAMPAIGN The MDC has launched a new grant scheme to promote milk consumption following the Dairy Industry Federation's withdrawal last year from the "white stuff" advertising campaign. The funding available could be in the region of £1 million, but EU regulations will require any grants from the MDC to be match-funded by the recipient milk concerns. [See pages 8 to 10 for the Vegan Society's challenge to the dairy industry's misleading propaganda].

• ACIDITY IN YOGHURT CAUSES TOOTH EROSION The Daily Mail on 26th February reported that parents giving their children yoghurt as part of what they hope is a healthy diet may actually be encouraging tooth erosion due to the acidic nature of the yoghurt. Acidic fruit juices at breakfast and yoghurt at lunch and dinner can leave teeth constantly bathed in acid.

• VEGGIES GOOD FOR OLD DOGS

• SCRAMBLE TO STERILISE EGGS

The Sunday Telegraph of 10th February 2002 reported research by Professor Bill Milgram at the University of Toronto suggesting that a vegetablerich diet, containing antioxidants and vitamins, can halt the mental decline of older dogs. The healthy diet can also slow the development of arthritis and poor eyesight. The food used in the research project was made by a US pet food manufacturer and contained grapes, carrots, spinach, tomatoes, vitamins E and C and fatty acids. The US Defense Department funded the project in order to find ways to extend the working lives of its military dogs.

The New Scientist on 13th April ran an article by David Cohen on how sterilisation of eggs to kill salmonella could become the norm. According to the Public Health Laboratory Service there were nearly 11,000 cases of salmonella poisoning last year, with eggs a frequent culprit. Salmonella usually gets into the egg inside the hen's ovary or oviduct before the shell forms, though it can also get into the egg from muck on the farm. Eggs could be pasteurised like milk to kill the bacteria.

This could be achieved by bathing them in hot water (as happens in the US) but this removes the thin cuticle coating the shell and EU regulators fear that more bacteria might enter such eggs through the porous shell. A Belgian firm, Leda Technologies, has developed a system using a small ultrasound device to produce low-temperature water vapour to coat the eggs in a layer of water; the eggs are then subjected to steam to warm them to 60°C. The process takes around 40 minutes, after which the eggs are subjected to more ultrasound to ensure that each egg gets hot enough to kill the bugs. The eggs are not cooked by the process but remain runny.

[Editor: Go to work on a sterilised egg?

Doesn't have the same ring, does it?]

• GM CROPS LIKELY TO CROSS POLLINATE SAYS EEA REPORT "Genetically modified organisms (GMOs): The significance of gene flow through pollen transfer" is a 75 page report prepared for the European Environment Agency and based on literature and data from the European Science Foundation's programme Assessing the Impact of GM Plants (AIGM). It covers oilseed rape (Brassica napus ssp. oleifera), sugar and fodder beet (Beta vulgaris ssp. vulgaris), potato ( Solanum tuberosum), maize (Zea mays), wheat (Triticum aestivum) and barley (Hordeum vulgare).

• SHEEP TRAVEL ON LONDON UNDERGROUND A hundred and fifty Compassion in World Farming supporters protested at the suffering of sheep sent as live exports by dressing up as sheep and cramming themselves into a London Underground carriage on March 25th.

They travelled on the Circle line and rallied outside the National Farmers Union headquarters in Shaftsbury Avenue. The protest was the culmination of 72 hours of nationwide protests against live exports, including a large demonstration in Dover and others at livestock markets and government offices around the country. The reason for the 72 hour period was because this is the time it takes for British lambs to be transported from the UK to Italy or Spain, where they are often slaughtered in appalling conditions. Until the foot and mouth epidemic struck, the UK was exporting about 800,000 lambs and sheep per year for slaughter abroad. The EU has now given permission for live exports of lambs, sheep and pigs to resume.

• APPLES, SUGARS, ACIDS AND TOOTH DAMAGE The Daily Mail and The Mirror on 11th February examined whether the old adage "an apple a day keeps the doctor away" can still be relied on as healthy eating advice. The articles focused on data from the US Department of Agriculture suggesting that the varieties of apples now popular with consumers have higher sugar levels than those eaten ten or twenty years ago - so they might well not keep the dentist away!

• FSA ISSUES NEW ADVICE ON PESTICIDES The Food Standards Agency is to drop advice to consumers to wash and peel fresh fruit and vegetables so as to eliminate pesticide residues so as not to deter consumers, particularly children, from eating plenty of fresh produce.

Friends of the Earth regard the move as irresponsible while the FSA itself still believes washing fruit and vegetables as part of normal food hygiene procedures to be a good idea.

• MAEDI-VISNA This is now probably endemic in the national sheep flock and likely to be spread by farmers restocking after the foot and mouth outbreak. Maedi-visna is an ovine lentivirus: maedi is an Icelandic word meaning chronic interstitial pneumonia while visna means wasting and refers to the slow but progressive damage to the central nervous system, resulting in paralysis.

Other symptoms of Antiviruses are chronic mastitis and arthritis. It is currently controlled by testing and culling.

MEMBERSHIP SUBSCRIPTIONS Council has approved changes to membership subscriptions to take effect from 1st July 2002. The decision was prompted by Council's wish for the Society to offer better services to members, to make our voice more clearly heard and to represent the vegan movement in the wider world as well as the need to invest in office infrastructure.

For most members, this will mean an increase - the first for nearly six years but it will be possible to delay this for a further twelve months (see below). The standard subscription will rise from £17 to £21 per year while the option for a reduced payment of £14 will be broadened to include all whose annual income is under £8,000. Annual membership for a family (living within the same household) will be £7 per additional person on top of the standard £21. Life membership will go up from £275 to £350.

One of the infrastructure costs facing the Society is bringing in new accounting software. However, the software has the approval of our bank to enable us to set up direct debits for the first time. This is much the cheapest way of collecting subscriptions and once in place will reduce the administrative burden on staff, freeing them up for other tasks.

As an encouragement to members to pay in this way, those who complete a direct debit mandate will be able to defer the increase in subscription for 12 months, so that their first renewal on or after 1st July will be at the old rate. In other words, all who renew (or join) before the end of June 2002 and complete a direct debit mandate won't have to pay the new rate for about two years.

Laurence Klein Treasurer

5 The Vegan

Summer 2002

hoparound Debbie Holman

VEGEBEARS NEW SWEETS Following the success of their organic fruit jellies, Vegebears have launched two new sweets for children. Still free from all oricej

animal products, artificial flavours, sweeteners, colours, preservatives 'Woe m and GMOs, the Frooty Fruits and Liquorice Jelly Bears are perfect for little mouths. W e taste-tested both and found the fruits easily the winner - delightfully sweet and yet tangy due to the organic fruit juices used to produce the natural flavours, which varied from jelly to jelly.

The new treats are available in health food stores priced from £1.25 while selected Sainsbury's now stock the Vegebears fruit jellies featured in the Winter 2000-2001 Shoparound.

For more information about the manufacturers, see www.justwholefoods. co. uk or phone 01285 651910.

• PRO VIVA

• FREERANGERS SOAP Freerangers have added a range of , handmade soaps to their 2002 catalogue and kindly sent us two fragrances to try. They make eight different varieties of animal-free soap in large 110 gm bars. The Only Soap bar is an unfragranced mild soap for sensitive skins while the others are infused with herbs, fruits or flowers. We tried Rose Geranium and also Frankincense and Palma Rosa, both of which smelled divine! The Rose Geranium included real flower petals and was wonderfully rich and fragrant.

The Frankincense and Palma Rosa was great as a facial soap and kind to delicate skin generally. The soap lasts for ages and costs £10 per pack of three. For a catalogue or more information contact: Freerangers, 9b Marquis Court, Low Prudhoe, Northumberland NE42 6PJ, Tel. 01661 831781, Fax. 01661 830317, Website: www.freerangers.co.uk

• MIAM Miam is a natural healthy drink from Spain made from the juice of chufas or tigernuts. The dried chufas are soaked in water, then squeezed and ground to a pulp to release the milky white juice, which is then filtered, pasteurised and sweetened with fructose. To reconstitute, Miam needs to be diluted with 4 or 5 parts cold water. It can be heated and used to make custard, porridge and rice puddings; it replaces both milk and sugar as it is very sweet. W e tried some cold, then in coffee and tea, and finally heated up to make chocolate. The flavour was nutty and pleasant, but very sweet. The product is free from nuts, wheat, gluten and soya and thus suitable for people allergic to these substances.

Contact: Miam Ltd, PO Box 32, Wotton-under-Edge GL12 7YP. Tel. 01453 842640, Fax 087 0161 2804,

Proviva's fruit drinks offer a dairy-free way to obtain the beneficial bacteria Lactobacillus Planitarum 299V. The strawberry drink contained 1 2 % strawberries and was very thick with a nice colour.

It was sweet, fruity and tangy with a good texture and a delicious natural flavour. The blackcurrant was slightly sharper, but also very well received. Proviva is sold by many supermarkets.

Contact: Skane Dairies UK Ltd, FREEPOST 9SWB1 522, PO Box 132, Clevedon BS21 5ZZ, Tel. 0845 601 1754, Website: www.Proviva.com.

6

The Vegan

Summer 2002

Website: www.miam.co.uk

m. SPIEZIA ORGANIC CARE Spiezia Organic Care produces a complete range of Soil Association certified pure organic cosmetics, skin care products and herbal ointments. No harmful additives are used and most ingredients are actually edible, though not all products are vegan. Water is not used, so the resulting products are both powerful and undiluted. We received two products to test: the organic daytime moisturiser and the organic body oil. The moisturiser was in the form of an oil with a light attractive scent while the body oil had a stronger but still pleasant scent, was rich but not heavy or sticky, and worked well as a massage oil. Both products were economical to use as a few drops went a long way. The moisturiser costs £1350 for 30 ml and the body oil £15-20 for 100 ml.

Contact: Spiezia Organic Care Ltd, The Barn Workshop, Rosuick Farm, St Martin, Helston, Cornwall TR12 6DZ, Tel. 01326 231600 Fax. 01326 231699 Email: Website: www. spieziaorganics. com

• SAMMY'S COUSCOUS AND FALAFEL MIXES Sammy's sent us samples of their couscous and falafel mixes to taste-test.

The sundried tomato and Italian herb couscous and their new couscous salad mix with lemon, mint and parsley were made instantly with boiling water. After leaving them to stand for a few minutes, we tried them first warm and later cold. They tasted equally nice as a hot dish or cold with salad. Both were delicious with natural-tasting flavours.

Care must be taken as some varieties are not vegan: the roast garlic and olive oil version as well as the flavours that we tested are vegan, but the lemon and coriander (sent to us by mistake) and the two organic varieties contain milk powder. We made up the falafel mix as described on the box, then fried the individual falafel in oil, drained them on kitctien paper and found them deliciously crisp with a good texture and an authentic Middle Eastern taste. There were no artificial colours or preservatives in the mix. Contact: First Quality Foods, 29 The Beeches, Lavenham Road, Yate, Bristol BS37 5QX, Tel. 01454 880044, Website: www. firstqualityfoods.co.uk

GOURMET VEGAN FARE DELIVERED TO YOUR DOOR Vegan Society trade mark holders Leeora have launched a range of organic home- made vegan dishes from around the world which can be delivered to your door. Their generosity in providing samples to staff and Council members running the Vegan Society stall at the Natural Products Show in April means that we can comment on virtually all the dishes on offer - and all were absolutely delicious!

As well as using organic ingredients, Leeora cater for allergies and other dietary needs without any sacrifice of flavour. The range includes dips, pates, pastries and desserts as well as main dishes from Africa, Asia and the Mediterranean, and is suitable for singles, families, office lunches, parties, receptions - any time you want fresh home-made food without the hassle of cooking it yourself. Prices are very reasonable: three courses consisting of 250 gm green lentil pate or chive tofu dip, 400 gm Italian ragu or African koobbe and rice, plus two blintzes with apple or banana cinnamon and maple syrup would set you back less than a tenner. All dishes are vegan. For further details and price list, contact: Leeora, 63 London Road, Stanway, Colchester, Essex C03 OPT Tel. 01206 514966 Email:

Soymilk Maker

.> MJ

• AUTOMATIC SOYA MILK MAKER SARC Health Foods have produced an automatic soya milk maker which allows you to make fresh soya milk easily and cheaply. To make soya milk with the machine, soak clean dry soya beans for 8-16 hours, rinse and put in the machine. Making the soya milk takes about 15 minutes while the water is heated and the beans ground. The result is a very nutty ,fresh-tasting product.

You can also make thicker soya milk and even almond milk as the machine offers a degree of flexibility to suit differing tastes. For those who prefer the taste of commercial soya milk, you can add salt, brown rice syrup or fruit when the soya milk has reached room temperature. The machine can be ordered through the Vegan Society and features in our new catalogue. It costs £79-99 plus £8-50 p&p to all parts of the UK.

• OSCAR'S BARS LTD This relatively n e w company makes organic confectionery and holds the Vegan Society trade mark. W e were sent organic coconut ice and organic fruit and nut bars to try. Oscar's also have plans for vanilla and rum and raisin fudge as well as boxed hazelnut truffles.

The coconut ice was very moist, with a well blended texture, and quite sweet, and was definitely the favourite. The fruit and nut bar had a strong nut flavour and was very chewy and filling - a good vegan substitute for those chocolate-nougat type bars that children love so much. The coconut ice retails at £1-45 a bar and the fruit and nut at £1-20.

Contact: Oscar's Bars Ltd, PO Box 2, Kington HR5 3YD. Tel. 01544 231228 Fax. 01544 239132.

k.

Website: leeoravegetarianfood. co. uk

Leeora in traditional Yemenite costume 7 The Vegan

Summer 2002

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The Vegan

Summer 2002

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row Vegan G e o r g i a W r i g h t o n invites y o u t o enter t h e w o r l d o f herbs this S u m m e r .

Herbal Havens At this time of year we can look forward to culinary delights such as fresh basil and tomato salad, mint with new potatoes and marinated tofu kebabs on the BBQ. But have you ever wondered how herbs can contribute to your life other than through your taste buds? They're more talented than you think! Growing your own herbs can open up a myriad well-being opportunities from keeping uninvited garden guests off your plants to relaxing herbal baths after a hard day's graft.

Home Ecology In the Spring issue, I explored a range of organic herb seeds available by mail order and their usefulness in the garden and ended up with a basic 'shopping list'.

Chives, sage, thyme, hyssop, lavender, rosemary, yarrow, calendula, wormwood, rue, Roman chamomile and comfrey for me provide a good range of garden benefits plus health-giving, culinary and other domestic uses. The following resume of those particularly useful in the garden gives a snapshot of the wealth of opportunity for herbal use at home and will, I hope, whet your appetite to find out more about your favourites.

Calendula or pot marigold (Calendula officinalis) is not only a very pretty daisy-like plant with striking yellow or orange flowers and aromatic leaves but an excellent companion plant especially for tomatoes. It attracts hoverflies to help provide an ecological balance against aphid infestation and acts as an insect repellant to ward off unwanted interest. Bees love it too and provide an important pollinating source for your fruit trees. You will not only enjoy its colourful flowers and leaves in your salads but also appreciate its ability to break down unwanted vestiges on the compost heap.

And it will help with those bare patches of soil as valuable low-growing ground cover.

Should you be inspired to creativity by this humble plant, you can also use its flowers as a culinary dye or saffron substitute. The flowers are also well known for their antiseptic, anti-fungal and anti-bacterial properties and can be made into healing infusions, compresses or poultices at home for spots, burns, stings, conjunctivitis and thrush. The sap from the stem is effective against warts, corns and callouses.

Comfrey (Symphytum officinale) is another excellent all-rounder and a native woodland

plant with value for wildlife. The leaves are well known for their worth as a plant feed and compost accelerator, the plant having a long tap root (known as a dynamic accumulator) which accesses nutrients unavailable to other plants. It is particularly useful as a provider of potassium and nitrogen: simply remove the leaves, pack them in an old cotton sock and leave to decompose, suspended by a twig in a bucket of water.

Believe it or not, you can also eat the young leaves, cooked or raw, as they are known to be very nutritious. On a serious note, however, do bear in mind that moderation is crucial as prolonged use can cause liver damage, particularly from the older leaves.

Grow Vegan Puzzler Prize this month: a hemp shopping bag.

What is the term used for plants tapping hard-to-reach nutrients from the soil, eg Comfrey? (a) Diabolic assimilator (b) Deductive aerator (c) Dynamic accumulator The correct answer to the Spring Grow Vegan puzzler was (c) damping off and the winner was Clive Jinman, Sandhurst

The leaves can be made into a poultice /compress for treating septic sores on animals and for varicose veins and ulcers and minor cuts and burns in humans. The leaves can also be made into a golden fabric dye.

Roman chamomile (Chamaemelum nobile) is known as the 'physician's plant' due to its positive effect on ailing plants nearby. Its general beneficial effects include the ability to repel unwanted insects. It is said to be particularly effective when planted near onions, cucumbers, and mint. It has also been used effectively when infused and combined with garlic as a general plant tonic. An infusion of the flowers can be sprayed on to seedlings to prevent 'damping off' and poured on to the compost heap as an activator. The low growing habit makes this, too, a useful ground cover plant.

If you're feeling particularly resourceful, you can even make an oil for skin rashes or allergies by packing the flowers into a

preserving jar, covering with olive oil and leaving it in the sun for three weeks. The calming properties of chamomile to humans are well known and can be enjoyed on a chamomile lawn or in tea; it is particularly good for stomach problems, especially in children. Again, however, a warning is necessary as excessive amounts taken internally can produce vomiting and vertigo.

Growing possibilities There are herbs to suit almost all growing conditions, ranging from dry sunny aspects to shady, boggy and waterlogged sites, but the majority of culinary herbs originate in the Mediterranean area and prefer a well drained soil with fairly neutral pH and a dry sunny aspect, though they need some moisture during the growing season and regular feeding if grown in pots. An advantage to growing some Mediterranean herbs in pots is that they can be moved in winter to protect their shallow roots from damage. Some of the most tender herbs, such as basil and coriander, can even be grown indoors on a sunny window sill.

For a compact space you could construct a 'herb spiral' based on the ideas of permaculture. Planting the herbs close to one another enables mutually beneficial relationships (companion planting), establishes a healthy, stable and diverse environment and attracts a range of wildlife.

A herb spiral is made by forming an upwardly spiralling path of soil so that herbs such as watercress and mint which prefer a moist, northerly site can be grown at the bottom while others such as rosemary, thyme and oregano are grown in the hot, dry southerly area at the top.

Happy herballing!

References Jekka's Complete Herb Book, McVicar, J. 1999.

Kyle Cathie Limited Plants For a Future: Edible and Useful Plants for a Healthier World, Fern, K. 1997. Permanent Publications.

Permaculture: A Beginner's Guide, Burnett, G. 2000. Land and Liberty.

Create a Herb Spiral tipsheet,Centre for Alternative Technology Publications 1998.

Companion Planting, Bird, R. 1996.. .Quarto Publishing pic.

The Permaculture Garden, Bell, G. 1995.

Thorsons.

For companion planting and details of herb flavouring partnerships try 'Herbwise Naturally' by Christina Stapley available from Permaculture Magazine's Earth Repair Catalogue.

9 The Vegan

Summer 2002

Dairy foods o challenge to the dairy industry It is widely accepted that saturated fats raise cholesterol and increase risk of heart disease. Official dietary guidelines across the world recommend that no more than 10% of calories should come from saturated fats. In the UK, dairy foods contribute about 20% of total fat intake and over a third of saturated fat; in the USA, dairy foods contribute about 15% of total fat and 30% of saturated fat. Saturated fat from dairy foods alone amounts to 5 % of total calories - about half the recommended maximum intake.

T

he message to cut dairy fat to promote good health is clear, but rather than accepting and working with that recommendation the dairy industry has chosen to put profit above health and keep on pushing dairy fat into the food supply. W h e n consumers voted with their wallets against milk fat by switching to lower-fat milks, the dairy industry responded by recycling the fat back into them by other routes (cheese, cream, ice-cream and convenience foods) and charging them twice for the privilege. The success of the dairy industry in recycling its unwanted fat is shown by fact that the amount of fat and protein supplied by dairy products other than butter has remained remarkably constant in both the UK and U S A for the last four decades despite whole milk sales plummeting.

Based on a study of 80,000 women over a period of 14 years. Professor Walter Willett observes that "replacing 5 % of calories from saturated fat with unsaturated fats would reduce the risk of heart attack or death from heart disease by 4 0 % . " In other words, if the 5 % of total calories currently coming from dairy products as saturated fat were replaced by largely unsaturated fats such as olive oil and nuts and seeds, a very substantial decrease in heart disease would be expected.

The UK Dairy Council, however, makes a concerted attempt to undermine this health message with claims such as: "There is a growing body of evidence ... that milk itself does not raise blood cholesterol."

"Compelling new research has confirmed that regular milk drinkers do not increase their risk of heart disease."

These claims are echoed by the US National Dairy Council Handbook of

10 The Vegan

Summer 2002

Dairy Foods and Nutrition (2000) which goes so far as to claim: "Findings to date do not support blanket recommendations to preferentially decrease intake of animal fats such as milk fat to reduce the risk of heart disease or other major chronic diseases. Rather moderation in total fat intake, from both animal and vegetable sources, is recommended."

It is tempting to dismiss the dairy industry claims as mere wishful thinking, but in the interests of clarity as to the health implications of a dairyfree diet we have chosen to challenge these claims head-on. The Vegan Society, of course, would like to see the dairy industry disappear for animal welfare and environmental reasons as well as for health reasons, so in that sense w e are not unbiased either.

However, in the interests of exposing the truth about dairy foods and health w e are offering the UK Dairy Council, and indeed its US counterpart, a right of reply on our website and in a future issue of our magazine. W e will give them every opportunity to engage in an open debate - if they dare.

Myth N o T h J Dairy products are necessary to provide enough calcium to prevent osteoporosis, regardless of adverse effects.

Calcium is a very good thing, but increasing calcium intake from 500 mg per day to 1500 mg per day will add less than 90 mg per day to the calcium retained by most adults, and less than 50 mg per day for the 10% of adults with the lowest calcium absorption, who are at particular risk of osteoporosis.

Other aspects of diet are equally significant. 10 g of salt per day will subtract about 70 mg per day from retained calcium by increasing calcium losses in urine whereas 4000 mg of extra potassium from a diet rich in vegetables, fruits and other unrefined plant foods will add 60 mg per day to retained calcium by reducing calcium losses. Vitamin K is especially important in promoting healthy bones and reducing calcium losses, particularly in postmenopausal women. In other words, relying on calcium alone to prevent osteoporosis is like fielding a football team with only strikers and no defenders.

Dairy products are not the best source of calcium as they cause calcium losses at the same time as providing calcium.

A third of the calcium absorbed from milk and more than two thirds of the calcium absorbed from cheese is wasted in this way. In contrast, green leafy vegetables such as kale and spring greens provide plenty of well absorbed calcium while at the same time reducing calcium losses.

Our prehistoric ancestors obtained abundant calcium from plant foods while dairy products are a recent and unnecessary innovation. A diet based on Vegan Society recommendations will have abundant amounts of calcium and potassium along with plenty of vitamin K - a key nutrient for bone health which is notably missing from milk but plentiful in green leafy vegetables.

A comprehensive review of relevant research can be found at www.vegansociety.com/briefings/dietan dbone/dietandbone.doc Dairy products are an exceptional source of calcium, but relative to recommended intakes they are an equally exceptional source of saturated

fat. The recommended maximum daily saturated fat consumption on a 2000 kcal diet (typical for many women) is 22g. 1000 mg of calcium from dairy products comes with 17g of saturated fat somewhere in the food supply while a 1000 mg of calcium from cheddar cheese comes with a stunning 30 g of saturated fat. The dairy industry charges as much for reduced-fat milk as for any other milk creating a cheap source of unwanted and unhealthy fat which is pumped back into the food supply, thus negating any benefit to the population as a whole.

Myth No. 2: Dairy products are beneficial for heart health despite raising cholesterol.

The "compelling new research" indicating that "regular milk drinkers do not increase their risk of heart disease" refers to the study by Andy Ness and others published last year entitled "Milk, coronary heart disease and mortality." Like the study by Willett cited earlier, this study measured some aspects of diet and lifestyle and observed subsequent mortality but it involved less than a tenth of the number of people in Willett's study.

The authors observed a statistically significant reduction in deaths from heart disease with increased consumption of milk as a drink (11 % for the medium milk group and 3 2 % for the high milk group) before adjustment for risk factors, other than age. This relationship remained largely unchanged after adjustment for other risk factors, but was found to have a 1 in 10 chance of being a random observation - in other words it ceased to be statistically significant.

On the other hand, in Hu and Willett's study of US nurses, the fully adjusted risk of heart disease in those consuming two glasses of whole milk per day was 6 7 % higher than for those consuming no whole milk, with less than a 1 in 10,000 chance that the increased risk was a random observation. This study observed no significant effect from skimmed milk.

Both studies are subject to the criticism that it is difficult to adjust for all related characteristics of individuals freely choosing their own diet and lifestyle. It is even more difficult to persuade people to make long-term changes to their diet according to specific instructions, so observational studies such as those cited are often the best evidence available. However, this is not the case for milk and heart disease.

There was a common but misguided belief in the 1950s that high dairy ("Sippy") diets were good for ulcers.

Some doctors assigned most of their ulcer patients to high dairy diets while others made little use of such diets.

Thus a unique experiment on the effect of assigning individuals to high dairy consumption was created.

A 1960 study on the Sippy diet compared mortality in ulcer patients in the UK and USA depending on whether they had been assigned to the "Sippy" diet or not. Ulcer patients on the Sippy diet were compared both with ulcer patients on other diets and with other patients in terms of the percentage showing heart attacks (myocardial infarction) on autopsy. The results were striking:

In the UK the chance of the differences between the Sippy groups and each of the other groups being a random finding was less than 1 in 20 and in the USA it was less than 1 in 100. The study thus provides uniquely strong evidence that high dairy intake substantially increases risk of dying from a heart attack.

The dairy industry also advances two indirect arguments for milk being protective due to non-fat components, namely calcium and B12.

There is good evidence that increases in calcium intake work with increases in potassium and decreases in sodium to reduce blood pressure and reduce risk of stroke and heart disease. As noted above, a healthy vegan diet provides ample calcium without the dangerous saturated fat that goes with it in dairy products.

Milk is also a source of B12 and adequate B12 is essential to avoid elevated levels of homocysteine - a major risk factor for heart disease and overall mortality. Most nonhuman primates get enough B12 from plant foods contaminated with soil and

(

Ulcer patients on Sippy diet

Ulcer patients on other diets

Patients without ulcers

UK

18%

3%

8%

USA

36%

15%

15%

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insects. Modern vegans spare the insects and avoid the potential ill effects of contaminated soil and are therefore advised to get at least three micrograms of B12 from fortified foods or supplements daily. This, along with plentiful folate and B6 from green leafy vegetables and other plant foods, is sufficient to minimise homocysteine levels.

Once again, a diet following Vegan Society guidelines provides everything humans need for health. Adding dairy products with their accompanying saturated fat offers only disadvantages in terms of health.

Z>

11 The Vegan

Summer 2002

J

o 9 % increase in cholesterol with one litre of whole milk per day: to lose one key reference could be considered an accident, to lose two is (at best) carelessness.

Myth No. 3: Dairy products don't actually raise cholesterol a n y w a y .

The first two claims were flimsy and unsubstantiated but this claim moves even further into the realms of fantasy.

The US Dairy Council Handbook provides 178 references in the chapter on "Dairy Foods and Cardiovascular Health" and highlights a 1977 study by Howard and Marks suggesting that milk consumption causes a significant drop in cholesterol. It also includes several other studies carried out around that time. Unsurprisingly, it completely ignores a later paper by Howard and Marks which states: Roberts et al. report that they can find no evidence that milk contains a cholesterol-lowering factor as previously proposed by us. After reviewing their evidence, our other published work, and more recent unpublished results, w e agree that such is indeed the case.

References Myocardial Infarction in Patients Treated w i t h Sippy a n d O t h e r High-Milk Diets: A n A u t o p s y S t u d y of Fifteen Hospitals in t h e U.S.A. a n d G r e a t Britain, R. D. Briggs et al.. Circulation, 1960: 21: 538 - 542

Conclusion

Milk, Plasma Cholesterol a n d Controls in Nutritional Experiments, D. C. K. Roberts et al.. Atherosclerosis, 1982; 42: 323-325

The addition of dairy products to a diet based on Vegan Society recommendations will significantly undermine health. The dairy industry is indulging in wishful thinking and selective citation and should either

The Lack of Evidence for a Hypocholesterolaemic Factor in Milk, A. N. Howard and J. Marks, Atherosclerosis, 1982; 45: 243-247

stop recycling fat from low fat dairy products back into t h e f o o d supply,

Dietary s a t u r a t e d fats a n d their f o o d sources in relation t o t h e risk of coronary heart disease in w o m e n , Frank Hu et al., American Journal of Clinical Nutrition, 1999; 70: 1001-1008

or stop promoting dairy foods as healthy,

H a n d b o o k of Dairy Foods and Nutrition, National Dairy Council, 2000

or s h o w that w e have got it

Milk, coronary heart disease a n d mortality, A R Ness et al., Journal of Epidemiology and Community Health, 2001; 55: 379-382

completely wrong.

W e welcome a debate to make the truth evident to all.

The handbook also fails to mention the paper by Roberts et al. which shows a

Eat, drink a n d be healthy: The Harvard Medical School guide t o h e a l t h y eating, Walter C. Willett, 2001

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T h e S u n f l o w e r Lottery Allows you to make regular donations to the V e g a n society and stand the chance of w i n n i n g cash prizes every month.

H o w it w o r k s Every month three cash prizes - comprising 5 0 % of that month's entry money - are drawn. A monthly entry is £1.50 but you can pay for as may entries as choose. The d r a w takes place on the last working day of each month. A list of winners is published in

The Vegan

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Summer 2002

.

T 'en-year old Alex regarded the proffered vegan soysage roll with incredulity and horror. "I'm not eating that!" - eyes wide with shock "I know what's in i t ! T h e r e might have been some excuse for this squeamish outburst had it been the ghoulish concoction of pulverised bits of decaying flesh, bone, brain and gristle that went into your 'traditional' (pre-BSE) sausage roll. Yet she would happily have eaten one of those grisly offerings. But an inoffensive snack composed of grains, vegetables and a few spices met with utter disgust.

Why are we so irrational about food choices? Food is such a basic need that we need to be able to eat without too much thought, almost as we breathe or regulate our body temperature without being particularly aware of it. We put something in our mouths to eat about 25,000 times a year and we cannot waste energy considering every mouthful, so the eating habits we learn are likely to remain with us as a simple survival mechanism and are very difficult to change.

Just as a baby can be brought up to speak any one or more of the world's thousands of languages, so it can be taught any cultural food vocabulary. An Inuit toddler might happily chew on a bit of whale blubber, a Chinese aristocrat would have been delighted with a piece of roast dog, a Roman would eat dormice as a treat. Here we have such 'delicacies' as overfatted goose liver produced by force feeding.

Our moral decisions are based on a combination of factors including reasoning, but also social and aesthetic factors, and the latter may be more important than we like to think. The case for the abolition of slavery or extending voting rights to women may seem obvious to us today, but early reformers had a hard time trying to get others to accept such bizarre ideas.

They were simply not seen as moral issues.

An example of aesthetics influencing us is that I would not feel inclined to eat roadkill or my late grandmother. Unlike my usual reasons for not eating flesh, I claim no moral reasons for this - it is a matter of the cultural norm. Had I been raised in a different society I would doubtless have no problem with, say, cannibalism (assuming the victim died of natural causes). Why is 'Hannibal' such a box office draw when it breaches one of modern society's greatest taboos? The morbid fascination that can be relied on to bring in the crowds is testimony to the strength of our own entrenched cultural habits. We imagine that only the most depraved monster could consider eating other people.

There are good reasons for conservative eating habits since the familiar can usually be assumed to be safe, but it can also work against us. There are thousands of species of potentially edible plants that we can thrive on, but only a handful are regarded as'food'. In the Nepalese famine of 1770 people starved rather than eat potatoes and in 1943 when rice crops failed in Bengal 3 million people died, yet they rejected wheat offered as food. Studies have shown that tasting a strange food just once, even if it is disliked the first time, makes it much easier to accept as food when offered again. So if you can get your carnivorous friend to take even a bite of your tofuburger you're halfway there!

The army is well aware of the importance of adaptability in survival conditions. In 1985 a television documentary showed Royal Marines trainees having to make and eat an omelette of fried earthworms. Such is our fear of strange eating habits - neophobia that this undertaking was considered by many as braver than genuinely lifethreatening challenges such as climbing sheer cliffs.

As for the ultimate no-no, cannibalism, survivors of a plane crash in 1972 were forced to eat their already dead companions. Commonsense survival may have told them one thing, but it took ten days to overcome their physical revulsion, enabling 16 of them to survive for a further 62 days before rescue.

Cannibalism is, of course, a matter of attitude rather than morals, assuming that people are not being specifically bred or killed for food. As psychologist Gerald Bennett says in his book, 'Eating Matters', 'In some societies, enemies are eaten, but in others, people eat their dead relatives and friends as a gesture of friendship.' He quotes a South American Indian as saying 'It is better to be inside a friend than to be swallowed up by the cold earth.'

Many readers will be familiar with the accusation that they are in some way depriving their children by not offering them meat. This is a typical example of habit superseding logic. Do we accuse omnivores of depriving their families of the many varied vegan foods available or of failing to provide a wider range of animals for them to eat. "What, you mean you've never let your child try dead rat or fried hedgehog?" Most omnivores don't feel deprived as a result of their culturally restricted diet.

As a vegan myself, I'm not advocating a Bring Back Cannibalism campaign, though there are doubtless arguments in its favour, such as efficient use of resources. What I am saying is that in our efforts to improve conditions for animals we are up against something far stronger than the spurious reasoning offered by our non-vegan friends.

The obstacle is not lack of intelligence, compassion or sensitivity, but that most banal yet deadliest of enemies: habit.

Š Crawford R Stevens on

The Vegan

Summer 2002

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Bill Palethorpe As office manager and a long serving member of staff. Bill saw the Society through many turbulent times, but when his contract came up for renewal earlier this year the former merchant seaman and catering chief decided that it was time to return to his travels, both literally in terms of exotic destinations and figuratively as an itinerant seeker after truth, as he described himself at one point in our conversation.

W

hen I arrived to interview Bill I found him dealing with the morning mail at his home in Eastbourne. He felt honoured and greatly privileged to find a letter from the Society awarding him honorary life

i Vanessa Clarke

the anchor man membership. He was also touched by the many staff, Council and Society members who had written or called to express good wishes for his retirement (which he prefers to describe as a sabbatical) and condolences on the recent sad loss of Marion, his wife for nearly forty years. He wishes to say publicly how much he appreciates this friendship and support. To Bill, as to so many vegans, the movement and the Society are like an extended family.

A final item of mail brought out the activist in this vegan of 20 years standing. A circular from a well known non-veggie charity began, " W e all know that Britain is an animal loving nation" - only to speak exclusively of endangered species with not a thought for the billionth battery hen, to quote Spike Milligan's tribute to Blake. An admirer of James Lovelock and a believer in the interdependence of all living things, Bill was less than impressed by this selective attitude to the web of life.

Recently returned from a visit to his daughter Susie in West Wales, where he had watched the sea birds coming ashore to breed, Bill told of his early years as a merchant seaman, his shock at the wanton pollution by oil tankers and the plundering of the seas by overfishing, as well as the impression made on him by works such as Rachel Carson's Silent Spring. After coming ashore himself to marry and raise a family, he qualified in catering and accountancy and eventually became the first national catering auditor for the Royal Mail catering service. By this time he was a convinced vegan and recalls being virtually ostracised by some people as a disgrace to the catering profession.

Never afraid to go against the tide, Bill continued to study the effects of greed and pollution on the planet and to reach his own conclusions as to the way forward. No religious group ever convinced him totally, but he kept an open mind and at various times worked closely with the Anglican church

and the Society of Friends. He is also a great admirer of those like Andrew Linzey who seek to get real ethics, and particularly the rights of non-human beings, on to the ecclesiastical agenda. A member of the Gandhi Foundation and a believer in nonviolent protest. Bill nevertheless spent eighteen years in the Territorial Army, rising to the rank of Chef Serjeant. Much though he disliked the military aspects, he enjoyed the camaraderie and especially the outdoor cooking, at which he excelled.

The year 1990 brought big changes for Bill, with the tragic death of his student son, Clive, also a vegan, and his own early retirement. In a more hands-on attempt to change the world for the better, Bill then worked for various housing, literacy and rehabilitation organisations as well as voluntary liaison work with vegan prisoners which he continued after coming to work full time for the Vegan Society in 1996.

Again, Bill admires the pioneers of the movement such as Donald Watson and Kathleen Jannaway. He sees the role of the Society as being one of education and relentless pressure to rid the world of cruelty and exploitation, always within the boundaries of the law, though he appreciates how frustrating it is for the young who want a better world but find the media interested only in violence.

Bill sees the future of the vegan movement as extremely positive and is delighted that the Society now has a cohesive Council and staff team, a brilliant Chief Executive and a real sense of direction and purpose. The tide has finally turned and veganism is an idea whose time has come. As the ex-sailor and dedicated traveller points out, the turning of the tide is the most dangerous but also, unlike the doldrums, the most exciting and dramatic of times. It will take commitment and creativity as well as practical and administrative ability to achieve a real breakthrough, but Bill believes that it can and will be done.

As he made plans for his 'sabbatical', it was clear that Bill Palethorpe was not just taking a holiday but would be walking his talk in a big way wherever and whenever the occasion arose. W e shall miss him enormously, but we look forward to hearing the latest exploits of a colleague who was never afraid to speak up about what he thought was wrong but also never too busy to help and encourage anyone with an interest in putting things right.

13 The Vegan

Summer 2002

mveslin

A d a m Wilson

As vegans, w e are used to considering the ethical ramifications of our decisions. However, investing is not an area where most people should make decisions without professional guidance: lack of experience and training can lead to very costly mistakes. Our investment advisers must therefore understand and respect our unique ethics, but finding such advisers is easier said than done. Investing with vegan ethics is such a strict exercise that most advisers, even those familiar with socially responsible investing, will find it far too time consuming, which is w h y as vegans w e must accept extra personal responsibility in organising our investments.

A

s a first step, w e should define the characteristics that a company must exhibit in order to be considered vegan.

In strict terms, most of us would probably agree that a vegan company is one that has made it policy to have no direct business in animal products (honey, leather, meat, milk, wool, etc).

It seems reasonable, too, that it should be doing something to change its industry for the better. A bank, for example, may not have direct business in animal products, but this is more often a matter of chance than of ethics. To qualify as vegan, it should incorporate vegan philosophies into its business - simply being in an industry that does not generally involve animal products is insufficient to be considered vegan. In fact, it is next to impossible for a company to be vegan without that being the explicit intention of its management.

Strictly speaking, a vegan investment is an investment in a vegan company.

However, it is virtually impossible to build a healthy investment portfolio composed entirely of vegan companies.

This is a painful reality that w e must accept in order to look after our own financial wellbeing. There are simply not enough vegan companies with publicly traded stock to make up a properly diversified investment portfolio.

Hence compromises must be made. My personal rule of thumb (which should not necessarily be yours) is that a company can be considered ethically suitable as a vegan investment so long as it makes a significant contribution to furthering the cause of veganism.

Of course, investing in non-vegan companies of this kind provides funding for their cruel practices, but it also provides funding for their ethical practices. The cold truth is that it will be a long time yet before w e live in a vegan world, and the more mainstream (non-vegan) companies that at least adopt vegan options, the quicker veganism will become fashionable to the masses. By financially supporting

14

The Vegan

Summer 2002

companies which at least provide vegan options, we encourage those companies and others to become stronger participants in the vegan marketplace.

However, veganism is very much about personal ethics and you will have to use your own ethics to choose which companies are ethically suitable for your own investment portfolio.

While the expansion of veganism vitally depends on vegan companies receiving funding from investors, the primary reason for investing is usually to make a profit. Thus it is important to consider the financial quality as well as the ethical quality of each company before making an investment. In most cases, it would be imprudent to jeopardise your family's financial future by investing in companies purely for ethical reasons. A company may exceed all of your ethical expectations, but if it cannot generate profits it will not survive, you will lose your money, and veganism will be none the better for it. Planning and research will do wonders to ensure that your money works hard both for you and for veganism.

Nevertheless, even prudent investment portfolios made up of financially viable companies carry risks. The stock market offers no guarantees and is notorious for its upswings and downswings.

However, long term statistics clearly show that price movements in the stock market have an upward bias. Not only has the stock market recovered from every crash and recession in history, but it has proved to be a remarkably safe and profitable place to invest for the long term. Of course, as a long term investor you must be willing to ride out the short term volatility and not mistake it for long term risk.

All of this is not to say that there is no long term risk in the stock market, and the long term risk of losing money in the stock market becomes a matter for concern when very few companies make up your portfolio. The fact that there are so few ethically suitable

investments to chose from makes it difficult to achieve diversification - the practice of investing in a large number of companies from a large number of industries to limit the negative effect on the overall portfolio when one stock or industry suffers. But the risk that one stock or industry will suffer over the long term is much lower than the risk that it will suffer over the short term.

Hence the principal benefit of diversification is that it smoothes out short term fluctuations. For long term investors, short term fluctuations should be of little concern, so while lack of diversification may make vegan investment portfolios more volatile than fully diversified portfolios the long term returns to be expected should not differ substantially.

Vegan investing is more difficult than purely profit motivated investing, but it is not necessarily less profitable. Over the past five years, the vegetarian food market has grown by about 70 per cent in the UK and 400 per cent in the US. The vegan marketplace is growing steadily as consumers become more health conscious, environmentally concerned and ethically aware.

Companies which can dominate in this niche market have every opportunity to generate attractive returns for their investors.

The final step in building your vegan investment portfolio is determining which specific companies you deem to be both ethically and financially suitable. As a vegan, you are the expert on ethics and the best person to determine which companies meet your ethical requirements. However, if you are not experienced in analysing the financial positions of companies, you would be well advised to seek professional assistance either from an investment analyst or from an investment firm which covers the companies you are interested in. The latter may be the least costly as the same research is sold to many clients rather than customised for individuals.

How to

co-we

The Torun-Shaws offer some tips for a greener wedding. Organising their own wedding recently, they waded through the obligatory piles of bridal magazines, traipsed through the bridal shops, and found them all wanting.

S

ince time immemorial weddings have been legendary for exorbitant cost, endless preparations, countless unforeseeable details and unavoidable interference? Definitely the one theatrical production you'll only have the energy to go through once! Thank God we had understanding bosses. Without wanting to, you start to live and breathe your wedding just because there is so much to plan and to book. Moreover, a long engagement seems merely to prolong this stressful preparation time.

We planned our spring weddings with military precision and prayed for good weather. Swamped by reams of ever-changing lists - order of service, orders of the day, guest lists, gift lists, table plans, music for the band, emergency telephone numbers.

Scarcely a day would pass without another batch of revised lists being generated.

Magazines tend only to confuse with pages of superfluous and expensive so-called essentials. With a little ingenuity you can create a great wedding extravaganza for yourselves at far less cost. It will also make the day a much more personal event compared with the 'high street packages' available in such abundance nowadays. For the environmentally conscious, there are plenty of alternative printers, textiles and venues to choose from.

A hurdle for every bride is the infamous dress - the dress of your dreams for the Big Day when everyone apparently wants you to look like a princess. What they fail to mention, however, is that these white dresses are all the equivalent of a king's ransom, with almost every version costing upwards of an almighty grand.

It may be the ultimate lottery, but it doesn't hurt to keep an eye on the charity shops and second hand designer dresses where you could pick up the bargain of a lifetime. Also consider whether the style is versatile enough to dye it a different colour after the wedding. The alternative is to try to find an environmentally conscious individual tailor or dressmaker, or if that is too much effort and you are happy to blow the budget, look at Spanish designed Pronovias dresses, which are made from man-made fibres and truly stunning.

One area in this mire of over-inflated prices which has been recycling for years is the rental market. Perfect for the men, though for the bride finding something you feel comfortable getting married in may take considerably more time. There is not much good news for vegan men, though. Non-silk top hats can be found - ask at Bates of Jermyn Street, London - but wool-free morning suits or dinner jackets just don't seem to exist [anyone with information to the contrary, please let us know - Ed].

Perfect for an informal outdoor or summer wedding, however, is the light linen suit now available in a variety of colours in the high street.

If you find a venue and mention that it is for a wedding, the manager's eyes usually light up with pound signs. In-house catering is often tied in with the function room and to be avoided if at all possible, particularly if you want a good vegan banquet and to avoid exorbitant mark-ups on the alcohol. Try and find somewhere which is 'room only' - then you can either

cater it yourselves (if you're very brave, but remember that the organisation of the event itself is time consuming enough without spending three days beforehand cooking), or buy in specialised organic animal-free catering from outside. This may be the only time far-flung carnivorous relatives get to sample the best in vegan fare, so make sure it is impressive.

With the change in laws, a whole new range of wedding venues has opened up. It is now possible to tie the knot just about anywhere; think of forests, mountains and outdoor venues such as Victorian follies or if you're thinking of doing it in a tree, either choose a short one or rope up to avoid the danger of falling out in the most literal sense of the term.

Present buying and receiving is one of the fun parts. It is an opportunity to request individual hand-made crafts - recycled glass, local pottery, commissioned sculptures or paintings.

Animal charity donations are always a good idea, saving a dog or other animal by sponsoring it. Gift aiding to the Vegan Society or similar charitable bodies is money well invested. Or ask for donations towards your self-build eco-home (biodegradable, of course). Most couples these days are already pretty much established and have all the basic domestic gadgets and furnishings, but you could ask for luxuries such as cushions and throws.

Top Tips 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

Use recycled paper wedding invitations , or don't send any: create a website and email your guests.

Get your wedding dress from a charity shop.

Steer clear of Mother of Bride shops - they hike up their prices.

Men - rent your suit.

Hire outside organic vegan caterers.

Design your own dress.

Dye your dress for use afterwards.

Wedding presents can be from charity shops or donations to charity.

Use fresh or dried rose petals as natural and fragrant confetti.

Recycled glass candleholders make a great table/outside decoration Get ideas from wedding shops and then do it yourself!

Some Useful Numbers: Recycled Paper Supplies: -01676 533832 Food for Thought: Private catering in and around London 020 7836 0239 Bates of Jermyn Street: for non-silk top hats 020 7734 2722 Jeweller: Irena Varey can design your rings and tiaras 020 7359 5453 Torpak supplies recycled glass candleholders - 020 8368 9474

15 The Vegan

Summer 2002

your unhealthy Samantha Flower Nutritional Therapist

A rich source of nutrients â&#x20AC;&#x201D; for the developing chick.

An excellent source of protein for the developing embryo, the egg is a perfect nutrient-rich environment to accommodate the growing chick, providing a complete food to promote healthy development while the porous shell allows oxygen to pass through to the embryo.

The egg white consists of one-eighth protein and seven-eighths water while the richest source of nutrients is the yolk, with roughly one-third fat, one-half water and one-sixth protein and containing a rich supply of vitamins and minerals. The fat is concentrated in the yolk and is a major source of cholesterol Despite being a perfect source of nutrients for the developing chick, however, the addition of eggs to the human diet is far from beneficial.

Egg production in the 21st century There are about 33 million laying hens, 8 5 % of them in battery cages, so it is likely that most of the eggs in the supermarket will have been produced by battery hens. The majority of people still believe that the egg on their plate was laid by a contented chicken living in an idyllic farmyard environment, but the reality couldn't be further from the truth.

Apart from the obvious cruelty of the battery system, the health implications of this form of egg production are significant.

The average battery hen is housed in a cramped little cage with four other hens, all taken from breeding farms around 20 weeks after birth. The cages are kept in windowless sheds in three to six-tier rows and artificial lights are kept on for 17 hours a day to maximise laying time so that the average hen produces about 300 eggs a year - 15 times the number produced by non-captive hens. Not surprisingly, after 12 months of enduring this system the hen's laying ability begins to decline. At this point, the hens are usually slaughtered and their bodies used in pet food, soup, pies, processed meals and even baby food.

Throughout their short life on the battery 16

The Vegan

Summer 2002

production line, hens will be fed a diet including growth-promoting hormones, antibiotics, yolk colorants and other artificial additives, all of which will be absorbed into the eggs they lay. In addition, they are often fed the remains of unwanted male chicks and other discarded animal parts from the slaughterhouse. To help prevent infection and maximise growth these animals, too, will have been fed on a diet including growth-promoting hormones, antibiotics, pesticides and other artificial substances.

The public perception of the healthy, nutritious egg is thus a complete illusion, given the cocktail of chemicals fed to the average battery hen, and the unwitting consumer gets rather more than they bargained for when they buy such products.

Russion roulette onyone?

An important aspect of all poultry farming is a birds' propensity towards disease. In battery farming, in particular, disease can spread like wildfire in the cramped conditions that the hens have to endure. Conditions ranging from highly infectious bronchitis and avian flu to leucosis (chicken cancer) are rife, which is not surprising in view of the birds' unhealthy lifestyle.

One of the major problems which can affect human health and can even cause death is the presence of bacteria such as Salmonella enteriditis and Campylobacter.

These bacteria are highly prevalent in poultry and many infected birds do not show symptoms of infection.

Contaminated eggs have been proven to cause severe cases of food poisoning in people and it is estimated that one in every 10,000 eggs is contaminated with salmonella bacteria. Given that the average omnivorous Briton eats 200 eggs a year, the chances of eating a contaminated egg are not inconsiderable.

In a study carried out in the United States from 1985 to 1988, eggs proved to be responsible for salmonella outbreaks affecting around 5,000 people, 898 of whom had to be hospitalised as a result.

It was discovered that the level of bacteria could be contained if the eggs were kept at temperatures below 45 degrees Fahrenheit. This is why it is recommended that eggs should be kept in a refrigerator, but how many

supermarkets actually do this?

Eggs ond humon heolth Having established that eggs have detrimental effects on human health, let us now compare eggs as a source of protein with plant protein sources to get a better picture in nutritional terms.

Compared with eggs, soy also contains all of the essential amino acids required by the body but is low in saturated fats and contains no cholesterol. Soy also contains isoflavones, which have been found to promote a healthy cholesterol profile, thus decreasing the risk of heart disease.

The human body has no need for dietary cholesterol. Cholesterol is found only in foods of animal origin and a single egg contains 213 mg - more than 70 per cent of the maximum recommended daily intake. Eggs are currently implicated as contributors to the development of heart disease, causing atherosclerosis (plaque deposits on the artery walls), heart attacks and strokes. Researchers in the United States carried out a series of rigorous tests evaluating levels of fat and cholesterol in meat eaters, lactovegetarians, lacto-ovo-vegetarians and vegans. Once again, it is no surprise to discover that vegans displayed the lowest and most desirable levels of cholesterol.

Ultimately, therefore, whilst it would be incorrect to suggest that eggs were entirely devoid of any nutritional value, in view of the negative health implications involved it would seem folly as well as ethically indefensible to include them in the human diet. Intensive farming methods benefit neither human nor animal health and the risk of serious food poisoning should be enough to alarm any health conscious individual. Soy has already been cited as a superior alternative and many other varied and exciting foodstuffs provide far healthier sources of the same nutrients as can be found in eggs. The message is clear: rather than compromise one's health or one's principles it is better to sit down to a hearty plate of scrambled tofu and adhere to an appropriate vegan diet - a sure-fire recipe for a healthy life which leaves both one's conscience and one's arteries unscathed.

"Buzzzz! Buzzzz! Buzzzz!

At least I'm not for breeding The sons are killed you know?

They're put in bags where they suffocate And binned - the death is slow

Goes my battery Flap! Flap! Flap!

Go my wings" It's a song w e sing on the production line But sadly it's untrue We're as close to one another As your ears are close to you

W e ' v e got to start a union And try and get more space I guess my biggest gripe is I'd like to keep my face

We're bred to lay and be scrawny What's a girl supposed to do?

I drop my eggs on a metal grill To be boxed and sent to you

may cause them to snap like twigs w n e n v/ npped from her cagefor slaughter

De-beaking's so barbaric My face hurts all the time And caged just like a criminal Please tell me what's my crime?

Modem egg.farm.ng solves the nddie of wh.ch comes first, the

[From 21st Century Toys by Bernie Laprade, available from the Vegan Society £2.99+p&p.]

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Summer 2002

Staff

Graeme Reekie

Bread is one of those things w e eat every day and don't give much thought to. As a reader pointed out in a letter in the last issue of the Vegan (Postbag, Spring 2002), there's not a lot to get excited about in a great deal of the bread w e are offered. Homemade bread is of course another matter entirely. After making excuses to myself (the time, the mess!) for too long, I am absolutely converted to the immense pleasure not just in having a regular supply of homemade bread, but of excellent homemade breads ciabatta, baguettes, sourdoughs, English muffins and so on.

A

nyone w h o wants to learn more about bread should look to Eric Treuille and Ursulla Ferrigno's 'Bread' (Dorling Kindersley 1998) and Elizabeth David's 'English Bread and Yeast Cookery' (Penguin 1977). The first opens an exciting world of very good better-than-the-bakery breads, along with invaluable tips and advice. The second is not only ridiculously informative but flaunts easily adaptable (i.e. vegan) recipes for many fantastic regional specialities - Staffordshire Oat -cakes, Aberdeen Butteries and the like.

If you don't make your o w n bread, here are three great reasons to get cracking, pizza, croissants, and pain au chocolat.

The bread machine is another incentive for a growing number of people to make bread, and I have to say that those w h o have them swear by them. It w a s interesting to hear that manufacturers are recommending the use of milk powder and fats in their breads. The more I bake bread, the less I am inclined to use fat of any kind, and to use soya milk only where required - both give the loaf a fine crumb, but less 'spring'.

18

The Vegan

Summer 2002

Basic Bread Dough

Croissants

Fresh yeast makes a lovely difference to the taste and texture of bread. Most supermarkets and bakers will give - or at least sell - you a piece. A couple of ounces is plenty. I use white flour, and tend to avoid heavy additions of wholemeal flour -certainly no more than a 50/50 mix with white. When using wholemeal, remember to add a little extra water, and to give it time to be absorbed into the bran in the flour.

An absolute revelation to me after years of hankering for fresh (invariably butter) croissants. This recipe makes 12 small or 6 large ones. Reckon on eating a couple straight from the oven. Any that are left are very nice the next day - plain or filled, they make an enviable packed lunch.

500g w h i t e bread flour a pinch of salt 15g fresh yeast creamed with 1 teaspoon sugar (for dried yeast, f o l l o w the instructions on the pack) 300 ml lukewarm w a t e r Mix the flour and salt together in a large bowl. Add most of the warm water to the yeast mixture, and mix well. Slowly pour this into the flour, mixing as you go, adding any reserved warm water if necessary to bind the last of the flour. You want a moist but not sticky dough.

On a lightly floured surface, knead the dough gently for 5-10 minutes. Put it back in the bowl, cover, and leave in a warm place to rise for an hour. 'Knock back' your dough by re-kneading for a moment, then shape it to fit a greased loaf tin. Allow to prove for 30-50 minutes, or until doubled in size. Bake for 35-40 minutes at 200C/gas 6.

Remove loaf from oven and tin, and test for readiness by tapping the bottom of the loaf: it should sound hollow - if not, give it another five minutes. Leave to cool, and resist the temptation to have a slice before the bread is cool to the touch - it's the only way to make it last, in more ways than one.

Half a batch of basic bread dough 125g Tomor or other hard vegan marge soya milk or melted marge to glaze Make half a batch of basic bread dough. After the first rising, roll out into a rectangle on a floured work surface. Cut a third of the marge into small chunks and place these across two thirds of your dough (see picture).

Now fold the dough in thirds, starting with the un-covered third. Roll out gently, and repeat, until all the marge is used up. Cover the dough loosely with cling film or a clean tea towel and place in the fridge for 30 minutes.

Roll out one more time into a large rectangle about as thick as a digestive biscuit. Now cut the rectangle into 12 long triangles. Roll these up from the shortest end up to the point (see picture), and shape into crescents.

Arrange on two greased baking trays, brush with soya milk or melted marge and leave in a warm place for 30 minutes. Bake for 15-20 minutes at 190C/ gas 5. For soft, well risen croissants, place a roasting tin of boiling water in the bottom of your oven while it pre-heats and for the first ten minutes of baking.

Pain au Chocolat After all that hard work making fancy bread, surely you deserve a treat? If you are making croissants, why not roll two or three squares of fine dark chocolate into the odd one or two. The result is ace, but a bit rich for me. Instead, take a piece of bread dough just big enough to wrap round the stick of chocolate a couple of times. Bake for 15-20minutes and brush with a sugar and water glaze. Allow to cool slightly, then eat: a sweet, sticky, chocolatey bun - and no pain at all.

Pizza It's taken a while to convince myself, but there's nothing wrong with cheeseless pizza! The vegan pizza can surely claim to be more akin to its forebears than the meaty, cheesy soup that is today's fast food formerly known as pizza. Make your own. They are great.

Be as fancy as you want: crispy, deep pan, stuffed crust, calzone, you can do all this.

Roll and press the dough out to fit your tin - this quantity will do a 13-inch round pizza tin or two oblong baking trays. For a crispy base, press the dough out as thin as possible - thinner than you would think: remember, it will rise in the oven. (If you have leftover dough, make garlic bread in the same way, topping the dough with crushed garlic and oil or marge.) Top with the tomato sauce and the topping of your choice. Bake for 20-25 minutes at 210째C/ gas 7.

Stuffed crust fillings that work for me are cooked spinach (well drained and seasoned), or finely chopped mushrooms mixed with herbs and a little vegan cream cheese or mayonnaise.

Great with salads, potato wedges, etc.

For a stuffed crust, simply roll out the dough a couple of inches beyond the cooking tin and place your filling near the edge. Fold the edge of the dough over the filling, pressing it down to seal before adding your toppings.

The choice of toppings is up to you (mushrooms, tomatoes, roasted peppers, pesto, onion, courgette, aubergine, spinach, olives, capers). In the photo I've used char-grilled artichokes, shitake mushrooms and asparagus, with olives, a shallot and oregano. Using Italian type '00' flour gives a wonderfully light, melt-in-themouth base.

Half a batch of basic bread dough (if possible, leave to rise for 2-3 hours) One tin of tomatoes, drained of their juice and chopped.

One clove garlic, crushed Half an onion, very finely chopped Tomato puree Olive oil Cook the onion and garlic in the oil for a few minutes. Add the chopped tomatoes and about a tablespoon of tomato puree, and stir well. Cover and cook gently for 20 minutes, checking from time to time. The sauce should not be too wet, so stir and leave uncovered if necessary.

19 The Vegan

Summer 2002

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20

The Vegan

Summer 2 0 0 2

iet Movers Sandra Hood, Dietitian, answers your questions

My daughter has had anorexia for 8 years and has been vegan for 2 years.

Should she be following a vegan diet?

Unfortunately a number of people suffering with this illness choose a vegan or vegetarian diet in a bid to reduce their calorie intake, particularly fat intake, which is all part of the control aspect of the disorder. A good vegan diet has many health-promoting benefits, but where someone is suffering with an eating disorder and deliberately excluding foods it seems likely that the diet is being used to support the illness and that your daughter has chosen a vegan diet to restrict her calorie intake.

Anorexia is not simply caused by an urge to be slim; it is a very complex illness and the lack of a clear sense of self is central to the condition. It is very important that your daughter has professional help, but as a parent you are in a stronger position than anyone else to help her recover.

Professional help should include support from a dietitian to establish and maintain eating behaviour which is not only nutritionally adequate but socially normal.

As your daughter has had anorexia for a number of years, she may well continue to suffer with an eating disorder throughout life, so long-term support is essential Although your daughter will be aware that she has a bone density problem and no doubt has read a great deal about food and nutrition, her beliefs will be selective and distorted due to the way the mind is affected by the illness. Dietary education is important to restore weight and health in a way that is safe and effective as well as comfortable and acceptable to the person concerned.

It is important to remember that no one chooses to develop an eating disorder and resistance to change and to accepting help go hand in hand with anorexia.

Poor self-esteem is a central feature and recovery is often slow. As a parent there may be only so far you can go on your own, so try not to blame and do not hesitate to seek help. Contact the Eating Disorders Association, 1st Floor, Wensum House, 103 Prince of Wales Road, Norwich. NR1 1DW Telephone 01603 621414. They offer support not only to the sufferer but to family and friends.

My son is vegan, 28 years of age, weighs 50kgs and has decided to detoxify his colon. Is this necessary?

Why does he wish to detoxify himself? If he is following a healthy vegan diet, there should be no need for this. Whilst there can be a role for supervised, well planned, short-term fasting, your son cannot afford to lose any more body weight. Once carbohydrate and fat stores are used up, muscle is used for energy and this can damage all the organs of the body. Fasting can cause psychological effects such as depression, mood swings, anxiety and irritability, as well as feeling tired and weak, dizzy and cold. Fasting can also lead to constipation and a vicious cycle of fasting and feasting may develop. With a regular, healthy eating pattern, the gut will function normally.

I do not w a n t my six-month-old son to have cow's milk, but a nutritionist says he is underweight. Can he eat broccoli? And w h a t are good sources of calcium?

Cow's milk is not an essential food, but there is much pressure on parents to provide dairy foods and parents do not have the confidence or support to bring up a child on a vegetarian, let alone a vegan diet. Often such children are lighter than their omnivorous peers.

Breast-fed babies are also generally lighter than bottle-fed babies. However, weight gain is subject to normal fluctuation and is not a reliable indicator of development Only when body weight for height is consistently low over a period is it a cause for concern. If your child is falling away from normal growth charts, this is of concern, but if he is simply lighter than the average child but within the normal growth parameters, this is acceptable.

There are no hard and fast rules about the introduction of solids and certainly this would apply to broccoli, which can be introduced after 6 months of age.

New foods should be introduced one at a time, leaving two or three days to enable the developing digestive system to cope with the introduction of new foods. Nuts and peanuts may need to be delayed if there is a family history of allergy.

Calcium-rich foods include dried fruit, green leafy vegetables and some fortified soya milks as well as nuts and seeds.

It is also important to ensure a daily source of vitamin B12. The Vegan Society stocks a number of publications which may be of interest, including 'Vegan Case Histories' produced by Plamil Foods at ÂŁ2.

I have 3 stone to lose and suffer w i t h osteoporosis and hypothyroidism. I am unable to exercise.

Osteoporosis is a skeletal disease where bone mass is low and there is deterioration of bone tissue. W e will send you our information sheet on osteoporosis and calcium. You may also wish to contact the National Osteoporosis Society. PO Box 10, Radstock, Bath. BA3 3YB Tel: 01761 472721 Website: www.nos.org.uk. [Note: The Spring issue of The Vegan gives recommendations for promoting bone health; a 30 page briefing paper is available on the website or for ÂŁ2 from the Society ] Hypothyroidism influences metabolism and can lead to weight gain. It is a common disorder and easy to treat with thyroxine, a hormone. Correct medication and regular blood tests, at least annually, will ensure that your thyroid is functioning normally and enable weight loss to be achieved.

[Note: In vegans, hypothyroidism may be due to low iodine intake. Two kelp tablets per week will ensure an adequate intake; more than this is neither necessary nor helpful.]

Who has told you to lose 3 stone and do you feel that this is a realistic goal?

When were you last 3 stone lighter? A weight loss of 5-10% has numerous health benefits and may be an appropriate target to achieve. You should aim for a weight loss of 0.5-1 kg (1-2lbs) per week, which means reducing calorie intake by about 500 kcals per day.

This is best achieved by a combination of low-fat foods and increased activity.

A vegan diet can be ideal to achieve weight loss, being generally low in fat and high in fibre, but many modern convenience foods are high in fats and sugars, which are highly palatable and easy to eat to excess. You may be thirsty when you think you are hungry, so drink plenty of fluids, preferably water. W e have lots of excellent recipe books giving healthy eating advice.

21 The Vegan

Summer 2002

Phil Mulligan

H o w many people have heard of tempeh? I've never met a meat-eater who has. A few veggies have heard of it, but have rarely tasted, it. And vegans? Well, I for one have eaten tempeh occasionally, but despite the rumours of wondrous nutritional value I never quite felt the taste justified the expense -until I moved to Jakarta. In Indonesia tempeh is both cheap - a fiftieth of the UK price - and colourfully cooked w i t h exotic spices.

L

ike tofu, tempeh is made from soya beans. But whereas tofu is made from an extract of the ground-up beans, tempeh uses the beans whole, compressed together and fermented to form a block held together by a white fibrous network called mycelia. It is sometimes quite difficult for the human digestive system to cope with whole soya beans, but the fermentation process involved in converting the raw beans into tempeh allows the enzymes in the stomach to maximise the nutritional potential of soya. Soya is 40 % protein - an exceptionally high proportion. The natural oil in soya is mostly unsaturated and is cholesterol free. Whole soya is high in dietary fibre but low in sodium, and the bean contains all eight essential fatty acids.

By converting soya beans into tempeh w e can more easily digest phytochemicals such as isoflavones, several B-complex vitamins, vitamin A,

and many trace elements such as iron, zinc, calcium, potassium, magnesium, and phosphorus. Eating tempeh regularly has also been shown to lower cholesterol levels and decrease the risk of heart attacks. The rumours are true, then: tempeh is a wonder food!

Compared with tofu, however, tempeh is still relatively difficult to buy in the UK. For those who do not live near a supplier or who could not afford to buy tempeh as often as they wish to eat it, the solution is to make it at home. Like making soya yoghurt or sprouting beans, this is not as difficult as it may seem. First, the beans need to be soaked overnight until they swell.

W h e n the skins have burst they should to be rubbed off (they will float to the surface of a bowl of water) and discarded. The beans are then split into halves. In Java barefoot villagers tread the beans like grapes; the light

touch of a rolling pin is a useful alternative. The beans then need to be boiled for about 20 minutes, drained and left to cool until they are lukewarm. Now here's the catch: you need to get hold of some powdered Rhizopus oligosporus culture, which some health food shops sell or you may be able to buy direct from food manufacturers. The culture should be sprinkled on to the beans and mixed in well. If you were making tempeh in Indonesia you would wrap the beans in banana leaves, but as these are probably harder to get hold of in Europe than Rhizopus oligosporus, plastic bags or foil trays can be used.

These need to be perforated with small holes every centimetre or so to ensure a good air supply for the mould spores.

Whatever container you use for the beans it should not be more than two centimetres deep. The beans are now ready to be incubated at a temperature between 25째and 3 0 1 for 24-48 hours.

Maintaining the right temperature and ensuring a good air supply are essential as Rhizopus oligosporus is a delicate culture.

This can ideally be done in an airing cupboard, but because the culture is so delicate, unlike home-made yoghurt, it is difficult to transfer the culture from one batch of tempeh to another.

The ease of growing soya beans in Indonesia and the clement weather for fermentation have meant that tempeh has evolved as a major part of the local diet, particularly in Java, the most populous island of the archipelago.

Like wheat in Europe, tempeh in Indonesia is sold cheaply, cooked tastily and found everywhere - everywhere, that is. apart from certain areas of Jakarta. While leaf-dad blocks of tempeh are abundant in the traditional bazaars and food markets of the villages which cling to the volcanic slopes of the island, in the capital tempeh is much harder to find, particularly if you are a bule or white person. Whereas tempeh is something of a luxury item for vegetarians and

24 The Vegan

Summer 2002

vegans in Europe, in Indonesia it is regarded as peasant food. When eating out in Jakarta, my requests for tempeh, which is almost invariably absent from the menu, are met by disbelief: why would anyone who can afford meat actually want to eat tempeh as opposed to having to eat it due to poverty?

Unable to satisfy my taste for tempeh in the shopping malls and plazas of the capital, I have joined the hard-working masses who spend their evenings eating and socialising in groups along the streets. Here one can buy freshly cooked tempeh fritters from warungs, or wandering street vendors, who push their brightly painted carts around the shabby edges of the city. From the chairs and benches that line the sides of the road, hungry faces look up as they hear the sound of metal spoons being tapped together, the hawkers' jingle that rings out like the daily call to prayer. The warungs serve tempeh goreng or deep fried tempeh, just as you buy bags of chips in England. But to experience the authentic taste of tempeh you need a flame-proof tongue and to leave the buzz of the city for the kampungs or shantytowns where those who have recently migrated to the capital live. Here fresh garlic and ruby chillies are pounded into sambal, or hot sauces, which are poured like lava over the platefuls of tempeh that sit along window sills. In dimly lit kitchens, the air is caramelised with the vapours of tempeh being boiled in chillies and gula Java or Javanese sugar, to make tempeh kering - crispy tempeh. The red sugar used for this comes in the form of a solid block. It is made by refining the sap of coconut palms, which is then poured into empty coconut shells and left to solidify.

Tempeh manis or sweet tempeh is also made using this sugar and is sold by the chunk like toffee.

The taste of tempeh is addictive.

I'm down at the kampung twice a day now to get my hit. Unlike many Indonesians I do not yet have rice and tempeh for breakfast, but it cannot be far off. How will I cope back in England? One thing is for sure: I shall be treating everyone who comes for dinner to tempeh. And now that I have seen how it can be cooked I hope it will not just be the nutritional qualities of this wonder food that are commented upon.

Recipes Tempeh Goreng - Fried tempeh 1 block of tempeh 2-3 cloves of garlic teaspoon of salt 1 teaspoon of coriander seeds cup of water (flavoured with 1 teaspoon of tamarind, available in Asian supermarkets) 10 tablespoons of sunflower oil Cut the tempeh into thick slices and use a sharp knife to score both sides with criss-crosses. Crush the garlic and coriander seeds and mix them together with the salt. Mix these with the tamarind water in a bowl and soak the slices of tempeh in this solution for five minutes. Pre-heat the cooking oil and shallow-fry the tempeh until golden brown or barbecue it on skewers. Eat as a snack dipped in sambal or as part of a main meal Sambal - Chilli sauce 5 chillies (large green or red) 1 shallot or small onion 1 clove of garlic 1 teaspoon of yeast extract (this replaces the shrimp paste normally used in Indonesia) 1 teaspoon of dark sugar Juice of a small lime Boil the chillies for five minutes, then take the seeds out and chop them into small pieces. Process or crush these together with the garlic and shallot.

Mix in the yeast extract, sugar and lime juice. This sambal should be used within a day or two. It is best served in a small dish so that people can help themselves or dip their food into it. The temperature of the sauce can be adjusted to taste by varying the amount and types of chillies used. Bell and bird's eye chillies are the hottest; the largest are the least hot.

Tempeh Kering - Crispy tempeh 1 block of tempeh 2 cloves of garlic 8 shallots 1 fresh red chilli or teaspoon of chilli powder 2 teaspoons paprika 1 tablespoon of dark sugar (instead of gula Java) 1 teaspoon of salt Vegetable oil Cut the tempeh into thin slices and then chop into postage stamp sized pieces. Shallow fry these until golden brown, then drain and set to one side, keeping them warm. Process or crush the garlic and shallots together. Put

two tablespoons of oil in a wok and fry the garlic/shallot paste off for one minute. Add the chilli, paprika, sugar and salt. Fry these all together for another minute, then add the tempeh and stir well until the pieces are coated with the mixture and it begins to caramelise on them. Serve on rice or as a side dish.

Tempeh Manis - Sweet tempeh 1 block of tempeh 1 small onion 2-3 cloves of garlic 1 teaspoon of coriander seeds teaspoon of ground ginger 1 fresh red chilli or teaspoon of chilli powder 1 bay leaf 2 tablespoons of dark sugar 1 cup of water (flavoured w i t h 1 teaspoon of tamarind, available from Asian supermarkets) 1 teaspoon of salt 2 tablespoons of sunflower oil Chop the tempeh into thick slices.

Process or crush the garlic, coriander seeds and chilli. Thinly slice the onion.

Put the tempeh in a saucepan with all the other ingredients (except the oil) and cover with a lid. Bring to the boil and keep boiling until the water has evaporated, making sure the contents of the saucepan do not burn.

Everything should be left to cool for five minutes and then transferred into a frying pan with the pre-heated oil. Turn the slices of tempeh once. When they have a dark brown caramelised coating they are ready to serve. They can be eaten on their own as a snack, or with rice and coconut curry.

Suppliers of tempeh in the UK: Ambrosian Vegetarian Foods -01283 225 055 Clearspring - 020 8746 0152 Full of Beans - 01273 472 627 Impulse Foods - 01934 750 230 Naturemade-01769 573 571 Redwood - 01536 400 557 Tempeh Kits (provide self-starter homemade tempeh kits) 01547 510 317

References Indonesian Food and Cookery, by Sri Owen, Prospect Books, London, 1980.

A Jakarta Market, by Kaarln Wall, American Women's Association, Jakarta, 1983.

[Philip Mulligan has recently moved from the UK to work as Co-Director of Voluntary Service Overseas, Indonesia.)

23 The Vegan

Summer 2002

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C l a r i d g e House Centre for Healing. Rest & Renewal j Rcgirtcred Owit> No 228102 J Owned by the Friends Fellowship of Healing. Clandge House offers a relaxing and tranquil atmosphere The House, set in beautiful gardens, is situated in a peaceful south-east corner of SurTey. close to Sussex, and Kent countr) side It is easily reached b> train from London Guests are welcome throughout the year on our special weekend or mid-week breaks at very reas*mablc pnees. including full board vegan/vegetarian accommodation Ground floor rooms available with facilities lor disabled guests We also offer a wide range of weekend courses throughout the year, based on health and healing themes, all led by qualified insfnictors For a course programme and details of our special bleaks, please contact The Wardens C l a r i d g e H o u s e , Dormans Road. Lingfield. Surrey RH7 6QA Telephone 111342 832150 Fax: 01342 K36730 Email Website www clandgchousc frccscrve co uk

24

The Vegan

Summer 2002

Phone now for a free mail order catalogue FREEPHONE

0800 980 4992 Over 200 Vegan organic wines a l o n g w i t h m a n y o t h e r beers, ciders, spirits, juices a n d oils from around the world.

www.vintageroots.co.uk

THE ORDER OF THE CROSS

Cottage, East

Eitabhshed 1980

<tm

The Order of the Cross, an informal fellowship whose members are vegetarian or '' '' vegan and pacifist, was founded in 1904 by the Reverend John Todd Ferrier.

The Order seeks to follow a mystical, spiritual path and "to proclaim a message of peace and happiness, health and purity, spirituality and Divine Love." Its Message is universal in its scope, revealing the essential oneness of all religious aspirations, the continuity of life, and the unity of all living creatures in the Divine. It touches the deep issues of life and explains our relationship to the Eternal World through our spiritual constitution. The Cross is seen as a symbol of spiritual being in which the life attains uprightness and balance.

Regular public meetings and worship services are held on Sundays at 11 am and Wednesdays at 7 pm (except during the Summer recess) at the Headquarters of the Order as below. Meetings are also held at other centres throughout the UK, as well as in the USA, Australia and New Zealand.

For further information and publications list, please contact

THE O R D E R OF T H E C R O S S (VGN), 10 DE V E R E G A R D E N S .

LONDON W 8 5 A E Telephone: 020 7937 7 0 1 2 Internet http://www.orderofthecrossjOrg

Council Elections

George Rodger

In this issue of The Vegan formal notice is given of the Society's annual general meeting on 26th October and of this year's Council elections. Since many members are unaware of what Council does and how it relates to our office staff, this article is intended to clarify the picture.

T

he running of the Society is shared between the elected Council and the paid staff in the office at Hastings/St Leonard's.

The Staff The staff team is headed by Chief Executive, Rick Savage. They deal with membership applications and renewals; requests for information from members, the general public, health professionals, caterers and others; sales of books and other merchandise; producing leaflets, information sheets, The Vegan, the Animal Free Shopper and other publications; administering the trade mark and the newly launched Sunflower Standard for caterers; selling advertising in The Vegan and other publications; communications with other organisations, government bodies and the media; keeping the website up to date; plus all the basic administration, accounts, and so on that are necessary in any organisation.

The work is not glamorous - it can be downright boring at times - but it is all essential to the day to day smooth running of the Society. The men and women working for us are all highly motivated and hard working and are frequently complimented on their efficiency and friendly manner in dealing with members, customers and others.

They are not highly paid, but we do try to pay all staff the current going rate in the charitable and voluntary sector in south-east England. Staff are not required to be members of the Society, although they can be, but they all must be vegan (at least dietary) while they are employed by the Society.

Council meetings, and some of them don't even claim that or only claim part of it. In recent years. Council has met in London about 6-8 times a year, but dates and places of meetings are up to Council itself to decide - it could be Hastings, Birmingham, or even Aberdeen.

The Council

Like the work of the staff, Council work is rarely glamorous; it can also be quite frustrating (especially if you regularly find yourself in the minority!) and debate can get quite heated, though I have never seen Trustees actually come to blows. Nevertheless, Council work is vitally important for the governance of the Society and can be very satisfying in its own way.

While the Chief Executive and his staff run the Society on a day to day basis, the Council of Management (to give it its full name) is legally responsible for the running of the Society from one A G M to the next. As the Society is both a limited company and a registered charity, Council members are company directors as well as charity trustees. They will be referred to as "Trustees" in the rest of this article.

Staff cannot be Trustees, and vice versa. Rick Savage was a Trustee, and has been Chair of Council and Hon. Treasurer at various times in the last ten years or so, but he quite properly resigned his trusteeship immediately on taking up the post of Chief Executive last October.

Contrary to what some members may believe, Trustees do not get paid. The only payment they are entitled to is for legitimate expenses such as travel to

Trustees are answerable to the members, of course, and are bound by the Society's Constitution and Articles of Association (available on the website or on request from the office for ÂŁ5).

They are also bound by charity law and accountable to the Charity Commission for England and Wales, which supervises all registered charities based in these countries.

The Chief Executive is the Company Secretary and also Secretary to Council, and acts as a two-way bridge between Council and staff.

5

Council and Staff: Left to right Back Patricia Tricker George Rodger Laurence Main Laurence Klein James Southwood Rick Savage Stephen Walsh Front Karin Ridgers Jules Farrar Alex Bourke Zofia Torun Vanessa Clarke

25 The Vegan

Summer 2002

o

The Elections Council consists of up to twelve Trustees, and one third must stand down each year, although they are allowed to stand for re-election. If there are more candidates than vacancies on Council, a postal ballot of all full members is held on the single transferable vote system (you vote by numbering the candidates first choice, second choice, and so on). If the number of candidates is equal to, or less than, the number of vacancies, all candidates are automatically elected.

Either way, the newly elected Trustees join (or rejoin) Council at the A G M .

Each year, after the A G M , the new Council appoints the Chair, Vice-Chair and Hon. Treasurer. They may also appoint other officers such as the Local Contacts Co-ordinator. Vacancies on Council between A G M s may be filled by co-option, but this is not obligatory.

This year there will be at least five vacancies to be filled. The closing date for nominations is 31st July and the procedure is as follows: Any full member of the Society, apart from paid staff, can stand for election to Council, provided they have been a full member for a year or longer, and can get another two full members to nominate them; nomination packs are available on request from the office.

It would be particularly helpful if members with what the Charity Commission calls "appropriate skills" would stand for election to Council.

Examples might be experience of the law, accountancy, media or internet work; expertise in nutrition, health or environmental subjects; also some knowledge of committee work, perhaps as a director of a small business or another charity, or in a trade union, professional body, political party, etc. Candidates are allowed 200 words to tell members about themselves and should mention skills and experience of this kind where appropriate.

The closing date for nominations of 19th July will be strictly applied. Faxed nominations must be received by the closing date and followed up immediately with hard copy originals.

Members seeking election as well as those nominating them must be fully paid up members of the Society. If anyone's membership has lapsed, the nomination will not be valid.

AGM NOTICE"^) The next Annual General Meeting of the Vegan Society will be held on Saturday 26 October 2002, in Conway Hall, Red Lion Square, Holborn, London W C 1

PROPOSALS FOR RESOLUTION Proposals for resolution, to be considered by Council for inclusion on the A G M Agenda, must be received at the Society's office (Donald Watson House, 7 Battle Road, St. Leonards-on-Sea, East Sussex, TN37 7AA) not later than Friday 19 July.

For your guidance Ordinary Proposals should: • • • • •

be proposed and seconded by paid-up full (ie. not supporter) members in the interests of economy and clarity, not exceed 100 words propose some form of action propose one single action - ie. they must not be composite proposals not simply comprise a statement of opinion

Members considering submitting Special Proposals (those seeking to change the Memorandum or Articles of Association) are advised to contact the Company Secretary (Rick Savage) on 01424 427393 for guidance.

Proposers are requested to limit their proposals to two.

NOMINATIONS FOR COUNCIL Nominations are invited for members to serve on Council. Each candidate must: • have been a full (ie. not supporter) member of the Society for 12 months or longer (as at 26/10/02) • submit a written nomination duly signed by a proposer and a seconder who are paid-up full members • submit a profile of him/herself stating in 100-200 words his/her full name (and any previous names), skills, experience, views and intentions if elected.

Nominations must be received at the office (Donald Watson House, 7 Battle Road, St. Leonards-on-Sea, East Sussex, TN37 7AA) not later than Friday 19 July.

Candidacy is open to all members of the Society meeting the criteria outlined above. Members with relevant professional skills and qualifications are particularly invited to consider nomination.

For further details, ask for a "Prospective Candidates Nomination Pack" by sending an A 5 SAE marked "PCNP" to: Council Elections, Donald Watson House, 7 Battle Road, St. Leonards-on-Sea, East Sussex, TN37 7AA.

A SURE SIGN

No animal products are present in any of the products that carry our symbol.

You may wish to look out for the following companies, which have recently been added to our list of licensed trademark users: Pantri Nolwenn

26

The Vegan

Summer 2002

Cookies, breads and cakes from Wales.

Pantri Nolwenn, 35 Barham Road, Trecwn, Haverfordwest SA62 5XX The Buteful Sauce Company The Original Buteful Sauce - a unique whiskey flavoured cooking sauce and marinade in one.

The Buteful Sauce Company, 69 Marchfield Avenue, Paisley, PA3 2QE, www. butefulsauce. co. uk

Plantation Trading

Ltd Strawberry dressing, avocado oil, macadamia nut oil and butter, lime dressing, marula jelly and similar edible oils and dressings.

Plantation Trading Ltd, 39 Flower Lane, Mill Hill, London NW7 2JN Capitelli Oils A range of essential oils and creams, lotions etc , all non-toxic, handmade and suitable for sensitive skin.

Capitelli Oils, The Meadowbank Clinic, 2 Meadowbank Terrace, Edinburgh EH8 7AR

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

SODIUM LAURYL SULPHATE AND SODIUM LAURETH SULPHATE The article 'Beauty 2002' in the Spring issue of The Vegan repeats some doubtful information about the tried and tested ingredients Sodium Lauryl Sulphate (SLS) and Sodium Laureth Sulphate (SLES) and there have been examples on the internet of material purporting to have come from experts who when contacted have denied responsibility.

The two products are related, but not the same. Sodium Lauryl Sulphate (SLS) has been in use since the 1940s in cleansing loations, shaving creams, tooth powders and shampoos. Its major disadvantage was its limited solubility in cold water and it was quickly replaced by triethanolamine lauryl sulphate and later by sodium laureth sulphate. SLS is still used in products other than shampoos, particularly toothpaste. Sodium Laureth Sulphate (SLES) can be regarded as the ethoxy derivative of sodium lauryl sulphate and forms the basis of most modern shampoos in combination with other ingredients that work synergistically with it.

It was not until 1998, after many years of safe use, that doubts as to the safety of SLS and SLES arose, apparently in response to a letter circulated on the internet to the effect that SLES caused cancer. However, the American Cancer Society subsequently issued press releases stating that SLS and SLES are not carcinogenic. There have also been reports that SLES prevents children's eyes from developing properly and can even cause partial blindness. There are also claims that SLES can cause baldness.

Again, there appears to be little evidence for this and there are many reports that a properly balanced SLESbased shampoo containing appropriate aromatic oils, herbal extracts or other conditioning agents can improve the texture, feel and condition of the hair.

Some websites offer SLS and SLES free products after mentioning claims that these ingredients are potentially dangerous, apparently in a ploy to boost sales of their own products.

Examination of product ingredient labels reveals the following alternatives: ammonium lauryl sulphate, ammonium laureth sulphate, mono isopropanolamine laureth sulphate and sodium dodecylbenzene sulphonate.

Apart from the last mentioned, all are members of the lauryl sulphate or laureth sulphate families. There is no objection to the use of any of them so far as I can see, but they are unlikely to be superior in performance to SLES. Many highly reputable companies, including aromatherapy suppliers, see no problem in using SLES where appropriate and two of the most efficient vegan toothpastes available both contain SLS. Neither substance is restricted by the Cosmetic Products (Consumer Protection) Regulations. In my career as a qualified chemist I worked with detergents for many years; my experience with SLES was that it was mild and gentle and in my view no advantage of any kind is served by substituting other ingredients for SLS or SLES. Jim , A.Mus, B.Sc Longframlington, Northumberland

Thank you The Vegan!

At Easter, shortly after reading the magazine, my husband and I went to stay with our daughter and her partner.

They have two cats who are adorable.

But despite keeping cats all my married life until the last one died a few years ago, I suffer from a slight allergy to them. It seemed to be getting worse since living in a cat-free home, and w e reckoned that it would become stressful after about three days originally, but it had gone down to one day and w e were going to be staying five days.

So when w e arrived on Good Friday I smoothed the cats and then left well alone. Before bed I washed my hands, just to be sure. In the night, after rubbing my eyes as you do, they began to irritate. I thought, "It can't be the cats already!" In the morning I checked the soap. It was a supermarket own brand of liquid handwash and proclaimed itself to be 'soap-free', as though that were something desirable.

After 'aqua' [water] the ingredients were mainly chemical, the first listed being sodium laureth sulphate, and also including formaldehyde. Remembering your article 'Beauty 2002' I washed with a bar of soap after that and had only a very slight allergic reaction.

Interestingly, my daughter's fiance said he had ceased to brush his teeth at night because he found it kept him awake - that, too, had SLS in it.

Helen Bristol [Editor: Having looked into this matter further, it seems that whilst SLS is a skin sensitiser there is no evidence to suggest that either it or SLES are carcinogenic.]

ARENI MANUELYAN AND VECAN RAW FOODISM In recent months a lot of negativity both from the media and from popular vegan organisations has surrounded the issue of vegan raw foodism in relation to the tragic and untimely death of Areni Manuelyan. It is my intention here to smooth out some of the ideas and rumours currently circulating.

On 15th May 1977, the New York Times featured an article about early man having been a fruit-eater, according to research by Dr Alan Walker of John Hopkins University.

From a Darwinian perspective, this would be a natural assumption, given our close genetic links with other primates, who survive on large

quantities of fruit and raw plants. W e are the only species who cook our food and, as a consequence of this, w e are seeing an increasing amount of degenerative diseases under myriad different names, with new ones appearing regularly.

5

27 The Vegan

Summer 2002

o As w e progress from vegetarianism to veganism, w e become more and more aware of the importance of a healthy diet. Often, as a consequence, w e eat a higher percentage of fresh fruits and raw vegetables. On a personal level, my health stayed pretty much the same on a cooked vegan diet. However, on a raw vegan diet I have continued to see my health improve dramatically. I have also seen the changes in the lives of many around me, as well as many of my clients, w h o have even experienced a healing of degenerative diseases. I have also met children w h o are flourishing on a raw vegan diet.

Five and a half years ago I was what might be termed 'a cooked-food vegan'. I consumed the usual 'healthy' vegan fare of tofu, soya milk, freshly prepared vegan casseroles and stews, brown rice, wholewheat bread, wholewheat pasta, fruit, organic raw vegetables, etc. Nevertheless, I suffered more or less constant fatigue, spots and other complaints. However, w h e n my partner purchased some books about the raw diet I decided I just had to try this diet. Within weeks I was consuming an 8 0 % raw vegan diet and my health had changed dramatically, I had masses of energy and my fatigue had disappeared.

Everyone commented on how well I

I ' M B O S Y WATCHING- T H E WOR.LD C O P O K T V , W H I C H DOESN'T MAKE A V E R . Y E X C I T I N G " COMIC, S T R . I P S O INSTEAD,EN30Y-TWE I N S P I R A T I O N A L S T o R Y OF,.

looked, even people whom I had not seen in years!

Do you honestly think that this type of health change would happen just as some kind of coincidence? Could it not bring even greater changes in the lives of our children? Since the sad death of Areni Manuelyan, there have been many unwarranted criticisms of the vegan diet, and especially of the raw food/fruitarian diet. I would be the first to agree that a fruit-only diet does not ensure adequate nutrients, but in the case of a raw vegan diet complete with vegetables, nuts and seeds you have nothing to lose but ill health. W e are at a very early stage of learning about the vegan diet, relatively speaking, as any honest scientist would agree.

Moreover, from my knowledge of the case in question, from the people who knew the Manuelyan family and, indeed, the history of little Areni, the raw vegan diet of this child had little or nothing to do with her death: without going into greater detail, the poor child was a victim of unfortunate circumstances.

A raw food diet is our natural diet. W e are frugivorous by our biological adaptation, which means that our bodies are most suited to a fruit-based diet. Just think of our closest relatives

W O W I HE

CAN KICK / WE'LL NAME HIM KEEGAH!

28

The Vegan

Summer 2002

RAISED ON A VEGAN D I E T , KEEGAN J O N E S GROWS OF> STRONG AND ACTIVE

K E E G A N I O I N S A PROFESSIONAL T H E VEGAN S T A R H E L P S HIS TEAM W I N FOOTBALL CLUB AND S O O N THE WORTH INGToN CUP M A K E S HIS INFLUENCE F E L T . .

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KEECAN theVECAU

/^LOXORYL NEW FAN&LFCD T H E S T A R OF PLASTIC I IN MY DAY WE THE SCHOOL FOOTBALL TEAM PLAYED WITH A HEAVY LEATHER BALL AND BOOTS.

KEEGAN IS A LAST MINUTE RECRUIT FOR E N & A M D S ' WORLD CUP T E A M {

the bonobos (pygmy chimps) and their eating habits: they eat large proportions of fruit and vegetation, always in its raw state. Indeed, what do all animals other than humans consume if it isn't raw food? Did you ever see a chimpanzee eating a banana crumble? Cooking was invented only to the detriment of humankind. W e know this scientifically when we examine the structural changes that occur when food is heated. The molecular structure becomes distorted.

Proteins become coagulated, starches become dextrinised and caramelised and fats become distorted, carcinogenic and very difficult for our bodies to digest. Many of these structural changes spell complicated digestive processes and energy-sapping procedures that our bodies are forced to undertake when consuming cooked food. Indeed, Dr Paul Kouchakoff discovered many years ago that if we consume only cooked foods a pathological process occurs called 'digestive leucocytosis'. This tells us that our bodies are designed to eat raw foods, not cooked foods.

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eviews Mark Thwaite

There are a slew of interesting books around vegans would do well to investigate. Let's start with a classic.

T

hirty years ago Frances Moore Lappe wrote Diet for a Small Planet (Ballantine Books, ISBN 0345321200), which laid the foundations for later books by John Robbins and others. This groundbreaking work explained to a woefully ignorant audience not only the awful animal suffering caused by a meat-based diet but also the astounding environmental degradation that livestock farming causes. Ten years later, a revised and corrected version was published and a twentieth anniversary edition of that version is now available. For anyone who missed this classic, it is well worth getting hold of a copy.

To mark the anniversary, Frances and her daughter Anna have written an excellent

follow-up, H o p e ' s E d g e : T h e N e x t D i e t

for a Small Planet (J P Tarcher, 2002, ISBN 1585421499), which explains how the original arguments are as important today as they were two decades ago.

With GM crops, massive top-soil degradation, the continuing blight of starvation, and methane contributing hugely to global warming, Hope's Edge will hopefully teach a whole new generation why meat and dairy are so bad for all concerned. Keying into a wider anti-globalisation agenda, Frances and her daughter travel five continents speaking to landless peasants in Brazil, poverty-stricken villagers in Kenya, women in Bangladesh, to show how creative local action empowering the poor can respond to real social need without the destruction wreaked by greedy global corporations. Sadly, the book is marred by the inclusion of some non-vegan recipes.

Without Frances Moore Lappe's first book, scourge of the US dairy industry, John Robbins might never have written

D i e t f o r a N e w A m e r i c a (H.J. Kramer,

ISBN 0915811812, reprint 1998). John, too, has returned with a powerful new w o r k , T h e F o o d R e v o l u t i o n (Conari

Press, ISBN 573247022) which should be welcomed by vegans everywhere.

Packed with astonishing and powerful statistics, the arguments are carefully constructed throughout this well documented and footnoted 400-page tome. Chapters contain interesting subsections such as the 'Is That So?' sections where quotations from meat industry spokespeople are set alongside

comments from scientists and other experts. A fascinating 'What W e Know' section provides telling statistics about the destructive nature of the typical Western diet. While some readers may find the Oprah Winfreyesque tone a little mawkish at times, the stature and reach of the book more than make up for any stylistic shortcomings and the honesty and gentleness of the author

FOOD REVOLUTION THE ^

^

^

consistently moving: particularly stirring is his recollection of an encounter with a farmer who made his own personal journey away from pig husbandry to organic farming. Every vegan should seek out and read this compelling book. Check out the excellent website: www.foodrevolution.org

vegan will take from this book is that modern agribusiness has no concern for animal, human or environmental health or wellbeing.

Also about is the excellent Vegetarian London, in a neat and chunky (15.5cm by 11cm, 384 pages) fourth edition (Vegetarian Guides. ISBN 1902259033).

Authors Alex Bourke and Jennifer Wharton have improved on earlier editions with 160 extra pages, 'munchie maps' of key areas and listings of over 400 places to eat and shop. The guide is split into areas to help in finding veggie places nearby, but the maps could be clearer and non-Londoners might not find some of the area distinctions entirely clear. The guide is great for vegans: health and wholefood shops are included and evaluated, while restaurants, cafes and takeaways are all assessed with the truly cruelty-free shopper firmly in mind. The restaurant reviews are informed and informative and the guide is always incisive and insightful. Don't head for the Smoke without it!

Lastly, it is worth checking out Eric

Schlosser's disturbing F a s t F o o d N a t i o n

T h e G r e a t F o o d G a m b l e , by J o h n

Humphrys of Radio 4's Today programme fame, has just come out in paperback (Coronet, ISBN 0340770465, £7.99). A compelling, thoughtful and well researched book on the crisis of modern industrial agriculture, it strongly advocates smaller scale organic production. Humphrys, who used to be a dairy farmer, details the inception of factory farming practices after world war two, the pesticide scandal so bravely uncovered by Rachel Carson in her 1962 classic Silent Spring (Penguin Books, ISBN 0141184949, new edition 2000) right up to the recent GM, BSE and Foot and Mouth crises. Chapter by chapter, Humphrys takes each aspect of modern agriculture and exposes the tyrannous admixture of greed and folly that is farming today. The chapters on the destruction of the soil and the pollution nightmare caused by fish farming are worth the cover price alone. As in all the best journalism, plenty of startling facts abound, and although Humphrys has nothing to say about the cruelty and environmental waste intrinsic to animal agriculture, the clear message that any

(Penguin, ISBN 0141006870, £6.99).

Every day one in four Americans eats at a fast-food restaurant (and UK figures will doubtless soon follow), and the food is eaten without regard to its negative health and environmental impact. This incisive and compelling investigation of hugely destructive industries begins with those who first applied the principles of the factory assembly line to food provision, then goes on to uncover the abysmal working conditions of those who work in such institutions, the factory farms where the soon-to-be slaughtered animals endure their pitiful lives, and the appalling conditions that the giant meatpacking corporations permit in their slaughterhouses. Without coming from an animal rights or vegan perspective, Schlosser lays out in full all the arguments which should convince anyone that veganism represents the most complete response to the senseless cruelty and virulently unhealthy side effects of the fast food culture.

[Note: Both Vegetarian London £5.99 and The Food Revolution £14.99 are available from the Vegan Society.]

29 The Vegan

Summer 2002

Listings

events • June

1st & 2nd - Natural Health and Herbs Show, RHS Rosemoor Gardens, Gt. Torrington. The very best of complimentary medicine, set in one of Devon's most stunning gardens. Information and programme: 01934 50p off entry price with this magazine.

Founder Donald Watson H o n Patrons Serena Coles, Freya Dinshah, Dr. Michael Klaper, Arthur Ling, Cor Nouws, Wendy Turner, Donald Watson, Benjamin Zephaniah Council Alex Bourke, Vanessa Clarke, Laurence Klein (Hon Treasurer), Laurence Main, Karin Ridgers, George Rodger (Chair), Zofia Torun, Patricia Tricker, Stephen Walsh (Vice Chair) National Local Contacts Co-ordinator Patricia M. Tricker STAFF Chief Executive Officer Rick Savage Administration/Finance Officer Jules Farrar H e a d of Media/PR Tony Weston Information Officer Catriona Toms Information Assistants Gemma Barclay Debbie Holman Fundraising/Marketing Officer James Southwood M e m b e r s h i p Officer Rhian Thomas Sales Officer Jason Thornton Sales Assistants John Rawden Derek Waller Volunteers Liz Costa Joyce Sandground Erica Wilson

The Vegan

Abhorrence of the cruel practices inherent in an agricultural system based on the ab/use of animals is probably the single most common reason for the adoption of veganism, but many people are drawn to it for health, ecological, resource, spiritual and other reasons.

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

THE V E G A N SOCIETY was formed in England in November 1944 by a group of vegetarians who had recognised the ethical compromises implicit in lactovegetarianism (ie dairy dependent). Today, the Society continues to highlight the breaking of the strong maternal bond between the cow and its new-born calf within just four days; the dairy cow's proneness to lameness and mastitis; her subjection to an intensive cycle of pregnancy and lactation; our unnatural and unhealthy taste for cow's milk; and the de-oxygenation of river water through contamination with cattle slurry.

If you are already a vegan or vegan sympathiser, please support the Society and help increase its influence by joining. Increased membership means more resources to educate and inform.

Dietary Consultant Sandra Hood

30

V E G A N I S M may be defined as a way of living which seeks to exclude, as far as possible and practical, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose. In dietary terms it refers to the practice of dispensing with all animal produce — including meat, fish, poultry, eggs, animal milks, honey, and their derivatives.

Summer 2002

Sunday 2nd - 2.30 - 6pm. Young Indian Vegetarians' Golden Jubilee Celebrations in Queen's Gardens, Park Lane Croydon. Stalls, music, celebrity speakers etc. Do you know of anyone who would be willing take a pledge to give up meat eating? They hope to get 50 people to give up meat - one for each day of the Queen's reign! Contact - Croydon vegans will also be there.

Sunday 2nd - Living Without Cruelty Fair. Animal Aid fair 10am - 6pm, followed by music 7pm - 1am, in the ground of Exeter Arts Centre.

Part of a 3-day arts/music festival. Contact Saturday 8th - 12-4pm. Food for Life Fair, City Bar, Kings Street, Wolverhampton. Free vegan food. For more information

Wednesday 19th - 7pm Oxford Veggies 35th Anniversary Garden Party in Friends Meeting House, 43 St Giles, Oxford. For admission price, contact:

28th - 30th - Organic Food & Wines Festival, Olympia, London

July

8th - 14th - a week of events encompassing: • National Vegetarian Week - 'A Whole World of Taste' • 35th World Vegetarian Congress - 'Food for all our futures.' Edinburgh Conference Centre, Heriot Watt University. Edinburgh. Workshops & lectures by international speakers, with delegates from over 30 countries.

Hosted by The Vegetarian Society, 0161 925 2000, www.vegsoc.org Saturday 13th - Viva! rally. End factory farming - before it ends us.

Noon at Kennington Park, London SE11 (tube: Oval) for rally & march to Trafalgar Square. All day exhibition at Camden Centre, Judd Street, London W C 1 (tube: Kings Cross) Tel: 01273 777688 www.factoryfarming.org.uk

• August

3rd - 17th - Vegan Camp. A camp for people who are vegan (at least for a week or two!) Set in Penrith. Write to Vegan Camp, c/o 245 Gladstone Street, Nottingham, NG7 6HX www.vegancamp.org 12th -18th - One World Summer Festival, Sidcot, Somerset, Holistic Health, Macrobiotics, Art & Crafts, Music, Cookery, Sport, Dance, children welcome. Contact: One World Camp Head offices, Ohsawa house, 3 www.macrobiotics.com 30th - 31st -The Scottish Health Show, Edinburgh International Conference Centre. Lectures, exhibitions and cookery demonstrations including one by The Vegan Society!

• September

1st - 7th - Vegan Summer Gathering, Exmouth, Devon. (evenings) Sunday 29th - The 5th National Vegan Festival. The greatest vegan gathering in the world. Conway Hall, Red Lion Square, London.

Sponsored by The Vegan Society, VeganStore.co.uk and Veggies - see www.veganfestival.freeserve.co.uk for details.

• October

5th - Vegan and Sunfood Festival, Guildford. For details contact: 26th - The Vegan Society's Annual General Meeting, Conway Hall, Red Lion Square, Holbron, London WC1.

• November

1st - WORLD VEGAN DAY! This year's theme is vegan catering, and we're building up for a big one - so keep your diaries free for a day of campaigning.

O

n Saturday 20th April, sixteen current and potential Local Contacts and six Council members spent an activity-packed afternoon in central London, at the first Local Contacts' meeting since I took over as Coordinator in November. After introductions and lunch, we enjoyed a varied programme with sessions on nutrition, media, promoting yourself as a Local Contact, publicising your local group, a quiz, an opportunity to swap ideas and experiences and a chance to buy Vegan Society merchandise at a discount. Everyone came away with handouts for future use covering media work, nutrition and general information on veganism, as well as stocking up on the latest leaflets and information sheets, including the new egg leaflet and the new merchandise catalogue.

While there were bound to be one or two glitches in organising a meeting involving complex and time-consuming preparation, I was extremely gratified that almost everyone who attended, Council members and Local Contacts alike, contacted me afterwards to say not just how useful the meeting had been but how much they'd enjoyed it. I shall treasure comments such as: "A very big thank you to you all for the wonderful local contacts' training day.- Very professional, informative, entertaining and fun - Well done!!"

Without the help and support of other Council members and the enthusiasm of the Local Contacts it could not have been done, so I in my turn thank all of you very much indeed.

MEW

VORK

ROAD RUNNERS

NEW YORK CITY MARATHON

Keep an eye out for details of other Local Contacts days to be held elsewhere in the country. Edinburgh, York, Manchester, Birmingham and Bristol are possible future venues.

LOCAL GROUPS

I said I wanted to double the number of Local Contacts within a year and there is already a substantial increase. The list overleaf does not include those whose applications arrived too late to be approved at the last Council meeting, nor those whose applications are pending until they have been members for a full year. For the latest situation, check the website. But we can never have too many, so if you'd like to know more about being a Local Contact just email, write or ring me or the Society office for details Whether you're already a Local Contact or thinking of becoming one and would like a chat, you may ring me at any reasonable time. All Council members are unpaid volunteers and most have full-time jobs; I work at home, often to tight deadlines, so do not be offended if I ask you to ring back. It may be more convenient to make first contact by email if you can.

From the several hundred returned questionnaires (all of which will receive replies in due course) we know that many of you would like to do more to promote veganism or simply to meet other vegans socially. Please feel free to get in touch with your nearest Local Contact to find out what's going on. If you are already a member of a local group that is not listed, please let me or the Office have details so that it can be publicised.

With my very best wishes for a crueltyfree Summer, Patricia Tricker, National Local Contacts Coordinator

JPMorganCha

31 The Vegan

Summer 2002

j

EGAN SOCIETY LOCAL CONTACT Note: Local Contacts are Vegan Society members who have offered to act, on a voluntary basis, as a point of contact for those interested in the Society's work. They are not official representatives of the Society.

Their levels of activity and knowledge may vary according to their individual circumstances.

When writing to a Contact please remember to enclose a SAE. Local Contacts' Coordinator: Patricia Tricker - see under Yorkshire (North)

32

The Vegan

Summer 2002

3 3

ANIMAL CARE

V E G A N CATS! Animal-free supplement for home-made recipes. In use since 1986 SAE: Vegecat, The Vegan Society, Donald Watson House. 7 Battle Road, St Leonardson-Sea. East Sussex TN37 7AA. UK.

EATING OUT T H A I

C H I N E S E

VEGan restaurant HOT BUFFET

FOOD Sea*cie 4 "ZeaM JootU

77b. High Street.

Farcham, Hants, P O 1 6 7AW Tel: 0 1 3 2 9 8 2 2 9 1 6

E5

CUMBRIA

FOX HALL

Prepared by and Cordon Vert trained l egan proprietors.

VEGAN B & B

chef,

Tel/fax: 01277 227138 Mobile: 07930 432035

VEGAN

(UK) HOLIDAY ACCOMODATION

/ \

Organic Vegan Guest House

U J ^

St. Ives, C o r n w a l l

Beautiful eco-renovated Victorian House.

Overlooks harbour & benches. Close to Tate.

Special diets welcome. Yoga breaks, seal tk dolphin tours. Best Vegan Guest House 200(1.

For .1 brochure, call Simon: 01736 793 895 www.making-waves.co.uk

1 OT<> oft tor Vegan or Vegetarian Society members Open

y days

- li:$oam

-lipm

64 High Street Kingston

Quietly situated, overlooking the

KT1 1HN Tel: 020-8688 7998

River

Welcc

k

Thames.

^Icome!

Quiet Country Hotel overlooking beautiful tidal estuary and bird sanctuary.

Britain's oldest vegetarian/vegan hotel stands in its oum grounds close to beaches and unspoilt coastal walks. ' WoodcoteThe Saltings, Lilant, Stilus, Cornwall Tel. 01736 753147

garlands ^juestJiouse St Ives Cornwall Lnjoy our I 'cyan/1 'eqetarian sunshine" breakfast and relax in our cozy Victorian (juest .Hou>e. Minutes walk from town, beaches and coastal walks.

Tree parking, non-smoking, families welcome.

'Ring Manya + 'Daiid 01736

PLUS!!

FOX COTTAGE SELF-CATERING

1Steeps 4 plus baby) F a x / T e l : - Sylvia o r C h r i s on 0 1 5 3 9 5 61241 www.fox.hall.btinternet.co.uk

LAKE D I S T R I C T

NEWQUAY, CORNWALL

& Natural Food Shop

WOODLANDS HOTEL

Fantastic! Healthy dining and shopping all under one roof!

Superb Location, Spectacular Wens Daily Tariff from £20 to £40 pa person

L u n c h t i m e Buffet - E v e n i n g a la C a r t e

All breaks include 4 course Dinner, B&B

1-4 W a r w i c k S t r e e t , L o n d o n W 1 B 5 L S

55 En suite Bedrooms

Phone: 021) 7 4 3 4 2 9 2 2 Fax: 0 2 0 7 4 M 2 8 1 8 e-mail: Wel> Silt-: www.countrylife.restaurant.co.uk

Ouidoor Pool. Entertainment. Close to beaches.

Vegan Owner Choices of Standard. Veg. Vegan at all meals.

Phone 01637 852229/or brochure or fax 0163 7 852227

E X M O O R NATIONAL PARK

Ci*mJorliiblr Edwardian guest house with spectacular views across Porlock Bay and set ui die heart of Exmtxw's wild headier moorland. Delicious traditional vegetarian and vegan cuisine. Fine wines. Log fires. Candle-lit dinners. Luxurious bednxims, all en-suite.

E T B 2 crowns Highly commended AA 3Q Keconimended 2 day break Nov-Feb mcl " CV) pp/I ) B & B Christine Fitzgerald, Sea point, Up way, Poriock, Somerset TA24 8QE Tel: 01643 862289

ISLE OF WIGHT

S H A N K L I N ISLE OF W I G H T "BRAMBLES" VEGAN BED & BREAKFAST (All rooms en-suite)

Non smoking (Dinneravailable on request) 5 minutes walk to sandy beaches & town John & Mary Anderson

BEECH M O U N T SA WREY, AMBLESIDE, CUMBRIA LA22 0LB Vege tarian/vegan B&B. celightli.il country house accommodation. Situated in Beatrix Potter's picturesque village with its olde worlde inn. 2 miles from Hawkshead, Lake Windcmerc (car ferry) 2 miles. Delicious breakfast, lovely bedrooms.

Superb lake/country views.

For brochure tel. Sylvia and Richard Siddall, 015394 36356.

Or visit our web-sice: w-ww-.beechnKMjntcoun trvhouse.co.uk NEAR

DERBYSHIRE

LANCS

BLACKPOOL WILDLIFE H O T E L 100 % V e g a n

Mostly Organic. N o smoking.

W i n n e r o f the I n n o v a t i o n A w a r d .

Highly c o m m e n d e d . Paradise for v e g a n s .

39 W o o d f l e l d R o a d , Blackpool FY1 6 A X .

Tel 0 1 2 5 3 3 4 6 1 4 3

No.

V&aan B * B

Lovely Victonan house in t i e rttstonc market town of Chesterfield on the e d g e of the Peak Distnct.

Totally organic, kxg fire, homemade b r e a d s .

Delicious, plentiful b r e a k f a s t s , packed lunches and candle-lit evenmg meals. 1 0 0 % animal f r e e .

Wonderful rooms, ' n e n d l y happy a t m o s p h e r e .

Won Smoking.

Telephone:

Web:

O i 246 203727

SCOTLAND

for brochure

http.//homepage.ntlwortd.co»TVno3veg

DEVON 14 Harrington Gardens. Edinburgh EH 10 41.1) Winner of The Vegetarian Society's Best Guesthouse Award 2001. Situated in the heart of this beautiful and historic city 20 ( ! S k p P £ minutes walk to the City Centre. **

Come and taste! Come and see!

Vegan Restaurant

~SEAPOINT~

S e d g w i c k , K e n d a l . C u m b r i a . L A S OJP 2 Rooms. 4 miles south of Kendal. South Lakes.

Strictly no smoking. Children very welcome.

Good local walks & marvellous vegan food!

CORNWALL

www.geocities.com/vegan_restaurant

i

F o r brochure telephone/fax

[

Cavanagh's

tEale*

RESTAURANT

LIZARD PENINSULA T H E C R O F T . Coverack. Cornwall TR12 6TF ww\v.comwall-onlinc.co.uk/Uw-croft Offers magnificent sea views from all rooms.

Tcrraced garden bordered by S.W. Coastal Footpath, stream and cliff edge.

Sandy Beach. Exclusively vegan vegetarian & non-smoking. Home cooking, including the bread! Twin en-suite accommodation. Lift.

O S ref:SW 783187

Catering for alt occasions and all diets.

Leith's

20 Ashley Rd, Boscombe, Bournemouth, Dorset Tel 01202-309869

/

tor all your dietary requirements-vegetarian, \\ /Q>\ vegan, macrobiotic. organic, xV-^^J gluten/wheat/sugar/ Y \\ additivc/GM tree. /\\ 10% discount C s * / r\ for members. ^i / / J

veg 244 w e s t hendon broadway n w 9 02082036925 22 golders green road nw11 10 greek street soho

Wes&ex

CORNWALL

D E V O N (Lydford) S/C for N/S visitors at V E G F A M ' s HQ. SAE to 'The Sanctuary', nr Lydford, Okehampton E X 2 0 4AL

We offer an extensive vegetarian, vegan menu.

V e g e t a r i a n & Vegan Guest House

R e l a x in our 12 a c r e s , or explore Exmoor, N o r t h 4 Mid-Devon E n - s u i t e , non-smoking rooms.

C h i l d r e n <& p e t s w e l c o m e .

Cordon V e r t host.

Refreshments in all rooms and en-suite facilities available. Non-smoking.

Contact Hugh W ilson and Suzanne Allen on: Telephone: 0131 622 7634 wwAv.greenhousc-cdinburgh.com

Tel/Fax 01769 550339 h

33 The Vegan

Summer 2002

C O M E TO CRUACHAN Vegan/vegetarian non-smoking b e d a n d breakfast - M i n a r d , mid Argyll, C o r d o n Vert evening meals. G o o d walking base, lochs a n d hills, s t a n d i n g s t o n e s a n d o t h e r p l a c e s o f interest.

S p e c i a l c o o k e r y breaks available t h r o u g h o u t the y e a r i n c l u d i n g ' V e g a n Versatility', I n d i a n , Italian, a n d h e r b weekends

Tel: 01546 886378 E mail

SCOTTISH BORDERS WHEATEAP.S Near St. Abbs Nature Reserve En-suiic vegan guest house in 2 acre wildlife garden. International cuisine. Tranquil location, spectacular coastal walks.

Also Self-Catering Cottage dinner available

Paskins Town

Come and enjoy flair and style of true (Regency Brighton Tranquilly situated just flfTMarine Parade in the heart of one »>f UuropeS mast perfectly preserved cortservat ion Paskins evokes memories of a r a o r i ^ gracious age.

Vegans will particularly appreciate the varied and imaginative cuisine using organic and farm-fresh local produce.

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

WALES Fraser Cottage B & B Bangor-on-Dee N o r t h Wales Borderlands

'

^ ^ H ^ N A

HAY-ON-WYE

X a J t *

Exclusively vegetarian/vegan From £18 to £25 p.p/night Recommended by Which? Hotel and B & B Hay-on-wye 2 miles Black Mountains I mile Brecon Beacons 12 miles oldpost-oflke.co.uk

The Vegan

exclusive range of quality original Vegan perfumes, skin care \> and toiletries. Send S.A.E. for new catalogue or £15.95 for boxed set of ten trial size perfumes (includes 2 new perfumes). An ideal gift.

Cheques/postal orders made payable to DOLMA. D O L M A , 19 R O Y C E A V E N U E . H U C K N A L L .

NOTTINGHAM. NG15 6 F U Websiterwww.veganvillage.co.uk/dolma

PUBLICATIONS

NORTH YORKSHIRE Comfortable, homely, exclusively vegetarian/vegan B&B from £16.50 p.p./p.n. at Prospect Cottage situated in Ingleto ul walking country.

CARIBBEAN COOKBOOK for vegans, o SW11 2TZ MIDNIGHT MOUNTAIN Illustrated poetry books by vegan poet Jared Golombic.

Signed copies £4.50, postage free.

Penne

A V E G A N T A S T E OF M E X I C O

WHITBY B&B. VegarWegetarian. Organic bread etc. Quiet location, seven minutes walk from centre and harbour. Lounge and sunny breakfast room. Parking near house. Tea-making s child reductions).

HOLIDAYS ABROAD

Summer 2002

Dolma offer an

~-

M a i n dishes a n d soups, dips, desserts, cakes and cookies.

A V E G A N T A S T E OF I N D I A Snacks, main dishes, chutney, desserts and drinks: t h e true taste of India. £5.99 paperback

3

ANDALUCIA CASA. 'Monchito' Mountain village cottage to rent. Rustic with mod cons. Beautiful area, forests, rivers, views south to the Med and North Africa beyond; easy drive up the mountain from either Gibraltar or Malaga. Also, limited number of space available for all-inclusive guided tour of the local area in vegetarian/vegan Hotel 'Monchito'. River swimming and spa bathing in the natural

Ask for our c a t a l o g u e of v e g a n and related books POST FREE from Jon Carpenter Publishing (VS), Direct Sales, 2 Home Farm Cottages, Sandy Lane,

WEST CORK self catering apartments for singles, couples and families in peaceful wooded surroundings. Organic vegetables, bread & vegan wholefoods available. Reasonable rates. Green Lodge, Trawnamadree Co

hrtHMptU

£3 +50p p&p

to order:

KERALA, SOUTH INDIA a vegan's paradise Tours, accommodation including selfcatering. Brochure: Website: wwwkeralconnect.co.uk PROVENCE MEETS THE MOUNTAINS. Gite, large pool, 5 en-suite bedrooms, sleeps 12. Also smaller 'cabanon' sleeps 2-5. wonderful views, perfect for walking, g.

(English spoken) www. allez-up. com

- T h e Ultimate Belief - 0 -

Sptritual Vegans Kent House. Kenl Place Lechlade. G l o s G L 7 3AW Y o u are a Spiritual V e g a n ( a s distinct f r o m a dietary v e g a n ) if y o u a r e a v e g a n w h o s e o n e a n d only c o n c e r n is f o r the a n i m a l s , a n d y o u b e l i e v e that these b e a u t i f u l , intelligent, l o v i n g c r e a t u r e s , bred f o r an a l r e a d y ov e r l a d e n table, h a v e the d i v i n e right to live.

HEALING RETREAT IN SOUTH DEVON. Supervised fasting and juices/raw diets, iridology, health and nutritional consultations by phone/email, emotional healing and corre nutrition. Contact

om www.vibrancy.homestead.com/pageone.html

PERSONAL

£5.99 paperback

web:http://homepage eircom net/-greenlodge

B L A C K MOUNTAINS

34

SPIRITUAL VEGANISM • ? 2« *

WEST WALES, near beautiful coast and mountains. 'Quality with a conscience'.

Organic vegetarian/vegan B&B. Private, well equipped bedsittin riverside garden. N/S www. peace-meals, co. uk

YORKSHIRE

VEGAN COMMUNITY starting in Swansea seeks members, or people living nearby Large house with adjoining land, plus nearby smaller house See Vegan Views (www veganviews.org uk)

COSMETICS

%

www.frasercottage.com

The Old Post Office Llanigon, Hay-on-Wye

SPAIN Sunny Almeria house sleeps six.

Pool. Holiday lets. Views, Birds, Walks, Beach 25 minutes. Car essential English owners.

PEMBROKESHIRE. A warm welcome & good food (exclusively Veg/Vegan) in modern bungalow. Close to Newgale beach Coastal paths to explore Green Haven B&B

YORK Homely veg/vegan B&B in attractive village near York and Hambleton Hills.

Garden and parking. Mostly Children and pets welcome.

SUSSEX

Vegan, Organic food en-suite shower rooms, non-smoking, dcx»s welcome.

Tel/Fax: 01978 781068

ENVIRONMENTALLY FRIENDLY B&B and RETREATS Magical Victorian country house, natural carpets and paints, vegan organic meals, overlooking stunning coastal conservation area. Easy for public transport South West Wales 01267 241999 www.heartspring.co.uk

The Alternative Vegetarian & Vegan Cook Book

by Nanette Toft

ia St Pauls Road Salford M73NY

MISCELLANEOUS GREEN/DIY FUNERALS Eco-friendly inexpensive coffins, memorial treeplanting. Please send £1 in unused stamps with A5 size 33p SAE to Box 328

D

Box Numbers When replying to a box number address your envelope as follows: Box no.

The Vegan Society, Donald Watson House, 7 Battle Road. St Leonards-onSea, East Sussex, TN37 7AA

CLASSIFIED ADS

DISPLAY ADVERTS AND INSERTS

RATES AND CONDITIONS: All prices inclusive of VAT.

There are a number of opportunities to advertise in The Vegan, and a range of promotions are available at competitive rates.

Semi-Display (boxed): £8.50 per column cm Typesetting: £5.00 Graphic Scanning: £5.00 Spot Colour: £5.00 Lineage: £7.92 for 20 words (min) Additional Words: 47p each Box no. (per insertion): £2.40 extra Copy of magazine: £1.95 Discounts: (non-additive) 25% - registered trademark holders; companies supplying vegan products exclusively; payment with order (not lineage) 10% - repeat advertising, noncommercial organisations, recognised agencies.

EMPLOYMENT HOUSE-SITTER needed for lots of rescued

Articles & Advertisements to be submitted by

PAYMENT Pre-payment please by cheque or postal order made payable to The Vegan Society' or by credit/debit card.

Eire and overseas: Payment must be by sterling cheque drawn on a British bank, by sterling International Money Order, or by credit card.

12 J u l y

2002

for inclusion in Autumn issue of THE VEGAN

Please ring 01424 427393 x822 to speak about advertising, or request a rate card or quote.

CONDITIONS OF ACCEPTANCE: Advertisements are accepted subject to their satisfying the condition that the products advertised are entirely free from ingredients derived from animals; that neither products nor ingredients have been tested on animals; and that the content of such ads does not promote, or appear to promote, the use of nonvegan commodities. Books, records, tapes, etc. mentioned in advertisements should not contain any material contrary to vegan principles. Advertisements may be accepted from catering establishments that are not run on exclusively vegan lines, provided that vegan meals are available and that the wording of such ads reflects this.

WHEN REPLYING TO AN ADVERTISEMENT PLEASE MENTION THAT YOU SAW IT IN

THE VEGAN

PUBLICATION DATES March, June, September, December

CLASSIFIED ORDER F O R M (LINEAGE) Please insert this ad in the next

1 6 11 16 21 26 31 36

issue/s of The Vegan under t h e heading

2 7 12 17 22 27 32 37

3 8 13 18 23 28 33 43

4 9 14 19 24 29 34 39

5 10 15 20 25 30 35 40

Please tick as applicable:

Box number (add £2.40)

O

Copy of The Vegan in which my ad will appear (add £ 1.95)

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Return to: Classified Advertising, The Vegan. Donald Watson House, 7 Battle Road, St Leonards-orvSea, East Sussex TN37 7AA, UK Tel 01424 427393 Fax 01424 717064 * Minimum

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Thisform may be photocopied

35 The Vegan

Summer 2002

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Crossword Send in a photocopy (or original) of the solution to this crossword, together with your name and address by the 12th July 2002 and you'll be entered into a draw with a chance to win a 'people' t-shirt from the animals, people, environment range.

Solution in the next issue.

Name Address

Postcode

Solution to The Vegan Prize Crossword

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Edible bulbous tuber of a Chinese marsh plant (5, 8)

8

One of a pair, may be made of canvas (4)

9

Grill outside (8)

10

Sweet edible fruits with single long woody seeds (5)

11

Bushes (6)

13

Delicately cooked (6)

15

Less (5)

16

Coffee (8)

18

Lady's-finger (4)

20

Substance obtained from a living (or once living) creature (6,7)

Down 1

W a r m e d up again (8)

3

Centres of artichokes or lettuces (6)

4

Cylindrical green fruit eaten as a vegetable (8)

6

Squares of sugar, for example (5)

7

Bind (3)

10

Oily liquid for a salad (8)

12

Uncooked products (3,5)

15

to the Winner Melanie Daniels, Sheffield

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COMPETITION WINNER £50 Veganstore Voucher

Q. In which year will The Vegan Society celebrate its Diamond Jubilee?

A. 2004

up a meal? Result! (Anag.) (6) Powdered cereal grain (5)

17

Edge of a container (3)

19

Holder for spices (4)

John Kisella Poetry Books

"I am vegan because I have no reason not to be" 36

The Vegan

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browns (fried potato cakes) (4)

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CONGRATULATIONS

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Summer 2002

www.freerangers.co.uk

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material t h a t ' s breathable, ^^^^^^^^^^^^^^ d u r a b l e and s u p r e m e l y c o m f o r t a b l e t o wear. Y o u ' l l b e r e f r e s h e d t o know t h a t F r e e r a n g e r s o f f e r s t y l e , c o m f o r t and i n d i v i d u a l i t y u n m a t c h e d b y o t h e r v e g a n shoes. S h o w n a b o v e l e f t B i r c h , r i g h t F e n n e l - j u s t t w o o f o u r s t y l e s . S e n d f o r o u r N E W 2 0 0 2 F R E E c o l o u r c a t a l o g u e o r see it online a t w w w . f r e e r a n g e r s . c o . u k and d i s c o v e r t h e r a n g e w e have c r e a t e d f o r y o u r l i f e s t y l e .

Kind to Animals. Kind to your feet.

(Cf O^^n ah products

egistered by the Vegan Society

Call us for your Free brochure 01661 831 781 e-mail: info@freerangers.co.uk Or visit our web site-, www.freerangers.co.uk

iFreerangers

(Dept. V 5 M 9 ) 9 b M a r q u i s Court, Low Prudhoe, N o r t h u m b e r l a n d N E 4 2 6 P J Tel.(01661) 831781 F a x ' (01661) 8 3 0 3 1 7

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

Dr Hodwen Trust Humanity in Research

bout

2. Hazelnut crunch rocher (80g)

First comes the tantalising dark chocolate, then the heavenly soft and creamy hazelnut praline. Organic, vegan and G MO-free £3.99.

the

Dr Had wen

Trust...

The Dr Hadwen Trust works to find alternatives to animal experiments.

In Britain alone over 2V2

1. C l a s s i c G o l d (225g)

The very best in vegan chocolates make up our irresistible Classic Gold selection. Top-of-therange favourites include orange marrakesh, pecan parfait and raspberry creme, all gift boxed in Dr Hadwen Trust inscription gold ballotins.

Handmade to perfection. Reduced to £4.99.

million animals are used in experiments every year. These include cats, dogs, rabbits, monkeys

4.Vanilla fudge (150g)

and mice.

A first class fudge that's creamy, sweet and a match for dairy cream fudge any day! A put-your-feet-upand-relax treat. Go on... you know you want to!

Gift boxed. Vegan. £2.99

3. R o s e a n d lemon Turkish delight (300g)

In contrast our research into cancer, diabetes, heart disease, dementia and other illnesses doesn't cause a single

This traditional delicacy uses natural rose and lemon oil extracts to bring alive the taste of the Turkish Delight. Full of vegan promise. £2.99.

animal to suffer. By finding superior, nonanimal alternatives we can save animals from experiments.

By making a purchase or

5. C o f f e e c r e m e dream (120g)

Dark, vegan chocolate cradles the smooth taste of coffee; waiting for you to bite your way in! £3.85.

Order

now

6. Fine mint chocolates (110g)

simply sending a

Not just a sophisticated after-dinner treat. Luxurious and silky smooth vegan chocolate with the opulence of mint, £3.85.

on 01462

donation, your support will contribute directly to

436819

or send the coupon below to: Dr Hadwen Trust, FREEPOST SG335, Hitchin, SG5 2BR [

] P l e a s e s e n d m e i n f o r m a t i o n a b o u t t h e Dr H a d w e n Trust.

[

] I w o u l d like t o order:

1.

2.

3.

4 5 6

Classic Gold reduced to £4.99 Hazelnut Crunch R o c h e r R o s e a n d L e m o n T u r k i s h Delight Vanilla F u d g e Coffee Creme Dream F i n e Mint C h o c o l a t e s

8

*

our wholly positive work.

I enclose a cheque/PO made out to "Dr Hadwen Trust" Qty.

£4.99 £3.99 £2.99 £2.99 £3.85 £3.

Total

for

£

Total

Name...

Address.

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

Postcode Thank you for your support.

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