The Vegan Summer 2004 by The Vegan Society

GENETIC MODIFICATION A DISASTER IN THE MAKING?

TROUBLED WATERS NEW 'WHALEWATCH' CAMPAIGN

FISH AND HEALTH IS THERE ANY BENEFIT?

ISSN 0307−4811 02 Laser Proof

9 770307 481000

in this issue If you saw the flyer advertising the Chief Executive post in the Spring issue, or the advert in The Guardian on 24 March, you will know that I am moving on later this year. In October I shall have completed three years as Chief Executive and Editor – during which time huge changes have been implemented both in the administration of the office and the compilation and design of the magazine. Readers over the period will have seen the magazine move to full colour and grow to 44 pages in length. I myself shall be returning to my previous work in HM Treasury. You do, however, have me as Editor for one more issue of the magazine, which will be the Diamond Jubilee issue. If you have ideas you would like me to consider for the Jubilee issue, drop me a line or email me at editor@vegansociety.com

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The Society’s 2004 Catalogue will be out shortly – you can see a sneak preview of some of the new goods in Shoparound. Particularly attractive is the discreet, silver sunflower pin that would go with any outfit. In this issue is another great offer from the Phone Coop, pay just 1p for your local and national calls with a fixed rate monthly subscription of just £10.99 (excl VAT) – a must if you’re a chatterbox on the phone. Just remember to keep the calls under an hour. If that doesn’t take your fancy then sign up as an ordinary affinity scheme member and pay for each call you make. Either way you can help the Society because we would receive 6% of your call charges. This is our Diamond Jubilee year, so do support as many of the events as you can – particularly our Jubilee Awards ceremony in November (see page 20). Before then though there will be the Society’s Annual General Meeting on Saturday 30 October at Conway Hall, Red Lion Square London – see notice for this and the election of trustees on page 32.

The Vegan Society

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NEWS SHOPAROUND BBQ SPECIAL GENETIC MODIFICATION TROUBLED WATERS KIDS’ PAGE - VEGILANTICS VEGAN NEW ZEALAND MAKING A DIFFERENCE GROW VEGAN DIAMOND JUBILEE EVENTS DIAMOND JUBILEE WALK VEGAN RECIPES SMOOTHIES ARE YUMMY! NORTH-WEST VEGAN FESTIVAL INDIAN EXPERIENCE FISH AND HEALTH REVIEWS POSTBAG MEGAN THE VEGAN LOCAL GROUPS NEWS EVENTS & LOCAL CONTACTS NEWS LOCAL CONTACTS CLASSIFIEDS PRIZE CROSSWORD

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© The Vegan Society Registered Charity no. 279228 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 manufacturer/distributor. Contributions intended for publication are welcomed, but unsolicited materials will not be returned unless accompanied by a SAE. The Vegan l Summer 2004

News 8 ANIMAL FREE SHOPPER ONLINE! The Vegan Society's most popular publication, the Animal Free Shopper, is now available online! Just go to www.animalfreeshopper.com and log in to start searching through more than 14,000 vegan products. You can buy the book itself from our online shop at www.vegansociety.com/shop

8 VITAMIN B12 DEFICIENCY AND ALZHEIMER’S DISEASE RISK A study of 167 older people has found that those with a genetic predisposition for Alzheimer’s disease have an increased risk of developing the disease if they are deficient in vitamin B12. To guard against deficiency, vegans should ensure a daily intake of at least 3µg of B12 from fortified foods, such as yeast extract or soya milk, or take a supplement of at least 10 µg per day.

8 VegSX, with Brentwood & Chelmsford Green Party, are holding a sumptuous fundraising dinner in Chelmsford County High School for Girls on Friday 28th May 2004. Tickets are £20, including the meal, wine, after-dinner speakers and other goodies! Prior booking is essential - send a SAE and cheque payable to Brentwood & Chelmsford Green Party to Frank Seckleman, 6 Burland Road, Brentwood, Essex CM15 9BH or ring 01277 224084 for more information.

8 ROEDENTAL BARNABY 8 NUTS AND TWO VEG Everyone knows the story of Greyfriars Bobby, the Edinburgh dog, who mourned the death of his companion human by visiting his grave for 14 years. Less well known is Barnaby the bull, from Roedental in Germany, who mourned the death of farmer Alfred Gruenemeyer by leaving his field, walking a mile to find the cemetery, jumping the cemetery wall and refusing to leave the graveside for two days. For more stories demonstrating animal intelligence, thought and feeling, visit Compassion In World Farming’s www.animalsentience.com

8 WELL DONE JULES! Vegan Society Local Contact for Brighton, Jules Farrar, completed the London Marathon in just over five hours, raising over £2000 to be split between The Vegan Society and the League Against Cruel Sports. Well done Jules – and thank you!

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A group of vegan cyclists riding suitably sloganned ex-butchers’ bicycles (above) will be handing out veggie campaign leaflets at this year’s Brighton to London bike ride, taking place on Sunday June 20th. With some 25,000 riders entered, this is an excellent campaigning opportunity. The ride is sponsored by the British Heart Foundation, so the cyclists are seeking to highlight that prevention is better than cure: “We have a choice: continue with futile experiments on animals to find a cure for heart disease or encourage a more effective, nonviolent and healthy diet.” They have a fleet of ten bicycles in need of riders, so if you would like to join them, help give out leaflets, or just be there to cheer them on,

8 DNA FOR RESISTANCE IN ANTIBIOTICS It is widely understood that feeding antibiotics to farmed animals encourages antibiotic-resistant strains of bacteria. Until now, it’s been assumed that new strains of drug resistant bacteria evolve because of natural mutations. Now, a report in the online journal Emerging Infectious Diseases suggests that growthpromoting antibiotics fed to farmed animals might themselves contain resistance genes, left over from the bacteria used to produce them.

8 V1, the first restaurant of its kind to cater for modern-day vegetarian and vegan tastes, is celebrating its fifth birthday in April. Since opening on Hounds Gate, Nottingham, in 1999, V1 has offered healthy fast food with salads, soup, rice dishes and organic options as well as the compulsory burgers. 95% of the foods they sell are vegan.

8 HUNTING SPREADS VIRUS Hunting primates and handling ‘bushmeat’, may have exposed thousands of rural Africans to retroviruses similar to HIV, according to a new study on viral transmissions from primates to humans. The study found that of 1100 rural Cameroonians exposed to primate blood through hunting and butchering, 10 people tested positive for simian foamy viruses. "This is the first real-world evidence that these viruses cross species. And this is something that's happening regularly," said Nathan Wolfe, the study's lead author. While the virus is thought harmless to humans, the authors emphasise the continuing danger from crossspecies transmission of retroviruses.

8 TOXIC EGGS – TOO HARD TO CRACK The Soil Association claim that more than one in ten British eggs contain traces of lasalocid, a toxic drug used as an antibiotic in factory farms. Laying hens are not supposed to be given the drug because of the risk to human health but are probably receiving contaminated feed. Even at low levels, lasalocid can affect heart health and circulation. Babies, people with heart conditions, and people who eat a large number of eggs could all be put at risk. www.soilassociation.org/antibiotics

8 AN INTERNATIONAL VENUE FOR SHOWING OFF VEGANISM Womad, the international music and arts festival, comes to fields beside the River Thames in Reading every year. It's a vibrant yet relaxed event with delicious vegan-friendly catering, as well as excellent music. This year, there will be a veggie information stand backed by The Vegan Society, the Vegetarian Society and Viva! It needs approachable vegans and veggies to help people it, giving you the chance to promote The Vegan Society in its diamond jubilee year - and have a great weekend while you are at it! See Events, page 37.

8 FREE SATURATED FAT FOR GLASGOW KIDS Just as the Department of Health is preparing to expand its Welfare Food (milk tokens) Scheme, to include fruit and veg to help children obtain a more nutritious diet, Glasgow City Council has decided to step back thirty years by providing free milk for every primary school child. The Council’s argument is that milk helps build healthy bones. Although dairy products are high in calcium, they are not the best source as they cause calcium losses at the same time as providing calcium. A third of the calcium absorbed from milk is wasted in this way. In contrast, green leafy vegetables provide plenty of well absorbed calcium while at the same time reducing calcium losses - without the extra helping of saturated fat.

8 BRAZILIAN BEEF TO BLAME FOR RAINFOREST DESTRUCTION Increasing global demand for Brazilian beef - believed to be free from mad cow disease - has helped push Amazonian deforestation rates to record levels, according to a new report by the Center for International Forestry Research. The past two years have seen 50,000 square kilometres of the world’s largest rainforest destroyed – more than in any previous two year period. “Brazil’s deforestation rates are skyrocketing and beef production for export is to blame,” said David Kaimowitz, Director General of the Center for International Forestry Research.

8 ALASKAN WOLF KILLINGS Private citizens in Alaska, with the state’s sanction, are using helicopters and small planes to chase down and kill wolves. More than 114 wolves have been machinegunned to death since January 21st. According to the twisted logic of Alaska's Department of Fish and Game, it makes moose-hunting more convenient.

Vegan Society trademark holder, Yaoh, won acclaim at this year’s Natural Trade Show in Brighton. Yaoh’s Tropical Hemp Bar won the award for Best Organic Product. Owner of Yaoh, Tim Barford (see photo) said “It is remarkable that a vegan product made from just fruit, seeds, and nuts should be awarded 'best organic product' in the face of so much international competition. But to me it is simply confirmation for something we all know - vegan is best.” Tim has dedicated this award to Arthur Ling, founder of Plamil, for his continued inspiration for all things vegan.

Friends of Animals want people to boycott the state until this disgrace is called off, see www.friendsofanimals.org

As well as producing lots of lovely hemp products, Yaoh sponsor the North West Vegan Festival and publish the Bristol Vegan Guide; many of their products can be found in The Vegan Society catalogue.

8 YAY FOR YAOH!

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Shoparound Debbie Holman

8 NEW LIFEPLAN OIL RANGE

8 RED STAR GENUINE HAND CRAFTED LIQUID SOAP Enhanced with lavender, this soap sensation is the latest addition to the Red Star range and the Vegan Society washroom! The hand pump produces finished foam for economical use and the fragrance is long-lasting and delicate. The liquid soap costs £4.50 and litre re-fill bottles which will fill the bottle four times over are available for £12. With a fixed cut-off date of 1980 and a total exclusion of any animal products, Red Star products are peace of mind for any vegan. Further details can be obtained from 1 Haddon Crescent, New Invention, Willenhall, West Midlands, WV12 5AT telephone 01922 712691 www.redstarhandcraftedsoaps.co.uk

Lifeplan have added three new liquid oils to their existing range - Wheatgerm Oil 100ml, Flaxseed Oil 240ml and Omega Blend Oil 240ml. All the oils contain essential fatty acids for good health. Wheatgerm Oil, high in Vitamin E, is commonly used as massage oil or for salad dressings.

The first 10 applicants drawn on 30th July 2004 will receive a free bottle of Wheatgerm Oil. Write to Vegan Wheatgerm Oil Offer, Lifeplan Products Ltd, Lutterworth, Leicestershire LE17 4ND.

8 YORKSHIRE HEMP LIMITED Offering a full range of healthy hemp foods as well as hemp body care products this newly established company takes hemp to another dimension. For nutty sprinkles to enliven salads and pasta the shelled hempseeds take some beating. Rich in all nine essential amino acids and Omega 3 the seeds are a great addition to the vegan diet. The other basic hemp products are hemp oil and whole hemp seeds – all organic. The oil was mild and nutty and the whole seeds can be used in a wide variety of recipes to make tasty snacks and main meals. For more information contact Yorkshire Hemp Ltd, Stennard Island, Wakefield, West Yorkshire, WF1 5DL T. 01924 375475 www.yorkshirehemp.com info@yorkshirehemp.com

8 YAOH SKINCARE RANGE New to The Vegan Society’s catalogue is Yaoh’s fabulous organic hemp seed oil skincare range. Body lotions, massage oils and moisturising creams have all been added to the collection, which includes shampoos, conditioners, lip balms, sun creams and after sun lotions. With flavours ranging from papaya to cocoa butter, the moisturisers and body lotions smell glorious and leave skin feeling soft and supple, while the spice massage oil is guaranteed to help soothe away the stresses of the day. For a sneak preview of these and other items featured in our forthcoming catalogue, see www.vegansociety.com/shop

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All Shoparound products have been authenticated as

8 TISSERAND ORGANIC LAVENDER AND MINT CONDITIONING SHAMPOO From the Brighton aromatherapy company comes a rich yet gentle shampoo, smelling of cottage gardens and presented in an attractive purple pump-action bottle. The organic mauve shampoo comprises a complete hair treatment to cleanse and moisturise with essential oils of lemon and mint and also conditioning jojoba for shine and strength. It can be used frequently and no separate conditioner is necessary. The product left even dry hair moisturised and shiny. Further details can be obtained from Tisserand Aromatherapy Products, Brighton, BN3 7BA. www.tisserand.com

8 VITASOY ORGANIC SOYA MILKS These organic soya drinks come in three delicious flavours – Creamy Original, Chocolate Delight and Vanilla Delight. Chocolate was our favourite but all tasted good and are thicker than ordinary soya milk because of the organic pearl barley flour that is added. Apart from raw cane sugar and natural flavouring, the drinks are pure and come in litre cartons, perfect for cooking as well as conventional uses. For more information see www.vitasoy.com

8 WEIKFIELD JELLY CRYSTALS Available in strawberry, raspberry, pineapple, banana, apple, mint raspberry and mango flavours, these new jellies are perfect in a trifle or with vegan ice cream. Weikfield took many of our tasters back to their childhoods with the flavour and consistency of these desserts; the raspberry variety proving particularly popular. Fantastic at kids’ parties and virtually fat-free, they make a wonderful vegan treat for all the family.

8 AROMAFOODS’ NEW TEMPTATIONS ‘Stodgy, squishy, succulent and filling!’ cried our tasters about the new Fabulush Bread Pudding. All Aroma products are free from added preservatives and they taste freshly made. The Rice and Coconut Crunch – little moist cakes flavoured with lemon zest and rich with sultanas and just enough sugar – were equally delicious and had that home-cooked look. The Carrot and Orange Cake was enjoyed most by our tasters, plenty of moist grated carrot and a tangy undertone of citrus. The Masala VegetableApple Pakoras (gram flour, onions, apples, mixed vegetables with herbs and spices and gluten-free baking powder) were our last sample. They would go perfectly with summer salads, rice or curry and are suitable for a gluten-free diet. Further details can be obtained from AromaFoods, 10 Lays Drive, Keynsham, Bristol, BS31 2LA.

8 VEGAN SOCIETY DIAMOND JUBILEE CELEBRATION PIN As part of The Vegan Society’s Diamond Jubilee celebrations, we have commissioned this elegant hand-crafted vegan sunflower lapel pin. Made from sterling silver and beautifully presented in a purple gift box, which is embossed with The Vegan Society’s Diamond Jubilee logo, this would be a perfect gift to help a loved one celebrate their veganism, or why not treat yourself and display your vegan pride with style. This limited edition pin is just £20 + p&p – see www.vegansociety.com/shop for details, or give us a call to place your order.

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Experts agree that it is vital to regularly eat foods rich in Omega 3 and Omega 6 essential fatty acids such as the oils found in Udo’s Choice. Udo’s Choice was developed by Dr. Udo Eramus, one of the world’s leading experts on dietary fat. It is a carefully balanced blend of unrefined organic seed oils along with other nutrients vital for good health. And since Udo’s Choice is made only from plant sources, it is ideal for vegetarians and vegans who don’t eat fish. Because of its fresh nutty taste it enhances the flavour of most savoury dishes. It can even be used in homemade vegan ice cream.

BBQ SPECIAL Debbie Holman

8 PLAMIL’S NEW PRODUCTS In March, vegan company Plamil launched several new products which will be available at both Vegan Festivals and at health food stores throughout the UK. The new organic soya milk is made with just organic soya beans and water. It has a pure fresh taste and is suitable for cooking or drinks. It retails at £1-35 per litre. Their new range of organic chocolate spreads are really mouth-watering and come in three varieties – plain, orange and crunchy nut. The orange was our favourite as the oil of orange added makes for a rich, tangy experience on toast, biscuits or bananas. The nut flavour is made luscious with crunchy pieces of hazelnut and the plain variety is just chocolate heaven! The consistency of the spreads is just right and none contains hydrogenated fats. The crunchy nut spread retails at £1-99 while the other two are £1-83 each.

8 NEW MELTING CHEEZLY Redwood have introduced another new idea in the form of a melting vegan cheese to make vegan pizzas and lasagnes that touch more authentic. Sold in blocks or slices, we tried the cheddar and mozzarella styles and found both made a delicious topping for toast, pasta and just about any dish requiring melted cheese. Gouda and Edam style cheeses are also available in blocks. Further information can be obtained from The Redwood Wholefood Company T. 01536 400557 www.redwoodfoods.co.uk

With the salad season nearly upon us Plamil’s new Organic Egg Free Mayonnaise with Lemongrass will spice up any tired lettuce! Delicately flavoured but tangy and distinct this spread also goes well in sandwiches. Jacket spuds cry out for it and vegetable dips are taken to another dimension. The mayo costs £1-69 a jar – great for picnics and barbeques. And just when vegan chocoholics thought their life couldn’t get any better, along comes another tempting bar by Plamil. Orange Chocolate is rich and deeply satisfying, made with natural oil of orange and tasting every bit as good as the rest of the chocolate range. A 100 gram bar retails at £1-39. Who said summer was about diets?! Plamil can be contacted at Plamil House, Bowles Well Gardens, Folkestone, Kent. CT19 6PQ T. 01303 850588 www.plamilfoods.co.uk

8 SEDLESCOMBE’S NEW OAKED RED WINE After an outstanding harvest in 2003, Sedlescombe vineyard is celebrating its coming of age by bottling its twenty-first organic vintage. Sedlescombe is England’s oldest established organic vineyard and is now producing a full-bodied oaked red wine to organic standards. Using the first full harvest of Millennium-planted Regent grape and Barrique oak barrels, pre-sampling of this wine indicates that it will be the climax of a magnificent harvest last year. Made by Roy Cook the 12% volume wine is reported to have “a flavour of black cherries and raspberries combined with the soft tannins enhanced with oak complexity.” The wine will not be ready to drink until June 2004 so unfortunately we could not verify this report. The vineyard can be contacted on Freephone 0800 980 2884 email enquiries@englishorganicwine.co.uk or see www.englishorganicwine.co.uk

8 VEGGIEMASTER’S FROZEN FOODS Veggiemaster have introduced a range of frozen vegan foods. With fish-free steaks, nuggets and chicken-free tender chunks they can add variety to any dish. We sampled the vegan hot dogs and mock tuna. The hot dogs had a delicious savoury flavour with a firm texture and all the tasters who had ever eaten fish thought the mock tuna was very authentic. Two vegan cats were also happy to add their paw prints to the fishiness of the product!! The products are soya based with no artificial additives and no nuts are used in any of the products. More details of the Veggiemaster range can be obtained from www.vegeking.co.uk T. 020 7692 4966.

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GENETIC

MODIFICATION by Elisabeth Winkler, editor of Living Earth, the Soil Association magazine

31 March 2004 and unexpected good news: Bayer is pulling out of planting its genetically modified (GM) crop. Bayer is the first, and so far only, company allowed to plant and sell a GM crop in the UK. Their withdrawal means that no GM crops will be grown commercially in the near future. These Goliath moments are rare. Let us Davids savour it.

t was a different story three weeks before. 10 March 2004: the government decided, in the face of public opposition, to allow Bayer’s GM maize to go ahead.

controlling gene, genetic engineers can claim that their technology is in their control, and controllable. Nothing could be further from reality.

The Soil Association has banned GM from its organic standards since the 1990s. Genetic engineering is contrary to the principles of organic farming and there are also numerous health, environmental and ethical concerns about this technology. Put simply, genetic modification is a disaster in the making. An unproven food technology in the hands of agrochemical companies, it plucks a gene from one living being (animal or plant) and inserts it into the genetic make-up of another, thus ‘modifying’ it.

Genetic modification is unpredictable. As you can imagine (although somehow the genetic engineers do not), inserting a gene where it does not belong randomly disrupts the neighbouring genes. Like regime change imposed with the full force of military might, normal life is disrupted at a cellular level. In addition, in order to insert it, the inserted gene is packaged inside a bacterium so that it will successfully invade an organism (bacteria are good at this). Unlike normal reproduction, genetic engineering is based on the same invasive forces of an infectious disease.

Genetic modification is particularly relevant to anyone making dietary choices – vegans, vegetarians, allergy sufferers and organic consumers – not to mention the vast majority of people in Britain who don’t want multinationals messing with the genes in their food. It’s a disaster on a grand scale because, once released into the environment, it is uncontainable. GM salmon mate with ordinary salmon, GM pollen is carried by bees or the wind to crossbreed with its ordinary, non-GM relatives. Unwittingly nature takes part in the spread of GM material.

“Genetic modification is particularly relevant to anyone making dietary choices – vegans, vegetarians, allergy sufferers and organic consumers”

Genetic engineering - outmoded science Founded on the 1950s discovery of the DNA double helix, it assumes that only one inherited trait (like blue eyes) arises from one gene. Ensuing science has shown that genes are not lone operators. One gene can give rise to multiple traits and relies on a multitude of protein-based processes to achieve each characteristic. But by clinging to the notion of the all-

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This is an unmonitored and unassessed technology, on the basis, so the agrochemical companies claim, that only a small list of side effects need to be checked. Changes to the remaining thousands of genes and proteins are not however assessed. Farmers report unusual effects in their animals which eat GM feed but these are rarely investigated.

Is GM food safe to eat? No one knows. Worldwide, there has been only one trial looking at the effects on humans eating it. To the surprise of the researchers, the study found that the inserted gene had moved from the GM food into human gut bacteria. This study, commissioned by the Food Standards Agency in 2002, has not been followed up. There has been no shortage of trials on the commercial value of GM animal feed. But only ten published feeding trials, it appears, have been designed to investigate the health effects on the animals themselves. The agrochemical companies were connected with most of these studies, and none found harmful effects. However, three done independently found worrying changes in the body tissue. None of these has been followed up. As so many questions on safety remain unanswered, the Soil Association believes that the precautionary principle should apply: if there is a potential significant risk, then avoid it. Apart from these inherent problems, we also have specific concerns about GM maize, the one crop that the government approved out of the three GM crops tested in three years of farm trials. Used as animal feed, GM maize has been linked to serious and unusual health problems in pigs in the US, and cows in Germany. In safety trials in the UK, apparently when chickens were fed the modified protein from GM maize, twice as many died as those fed nonGM maize. Surely these effects should have been investigated by the Foods Standards Agency before they gave GM maize the green light? They were not.

GM Maize GM maize is genetically engineered to resist Bayer’s agrochemicals so that a field can be lethally sprayed, killing weeds, but leaving the GM maize unscathed. Touted as a way of cutting down on chemicals, this promise has not been borne out in farming practice - the cultivation of GM maize in America has caused year-on-year increases in the use of agrochemicals now 29 per cent more are applied to GM maize than non-GM maize. The day Bayer pulled out, it blamed conditions set by UK government for making GM maize “economically nonviable”. These conditions were, in fact, the result of intense lobbying from the public and environmental organisations including the Soil Association.

When Bayer could not pass on its contamination costs to the taxpayer or the farmer, little wonder that growing GM crops in the UK suddenly looked a less inviting proposition.

“One of our immediate concerns is protecting seeds, the foundation of our food chain, from GM contamination.”

What now?

In the face of public pressure, the government accepted that two key issues had to be resolved before GM could be planted. The first issue was how to legally protect non-GM crops from GM contamination. The second was ensuring the compensation for farms (organic and non-GM) when accidental contamination led to the farmer’s loss of livelihood. In a major coup for us lobbyists, the government accepted our argument that the biotech companies must pay these costs. Michael Meacher, the former environment minister who did so much to stem the GM crop deluge by establishing the three year farm trials, says that Bayer and its ilk have been “hoist by their own petard.” The blithe claims by biotech companies that GM contamination is not a problem, turns out to be a myth when they are told they must pick up the contamination tab. (And no insurance company in the world will underwrite the risk of GM contamination).

The growing of GM crops has been headed off at the pass but we are not resting on our (organic) laurels. There is much work to be done. One of our immediate concerns is protecting seeds, the foundation of our food chain, from GM contamination. It’s a burning issue. A recent US study found that genetically engineered DNA was detected in up to 80 per cent of seed samples of six traditional varieties of soya, oil seed rape and maize. In the next months the European Commission will be making crucial labelling decisions on seeds (both organic and non-organic). The question is: when there is accidental or technically unavoidable (or ‘adventitious’) contamination of seeds, at what point do you start labelling seeds as GM? For us the answer is clear. Contamination should be labelled as soon as it is detected. Currently this is at a level of 0.1 per cent. But so far the Commission does not want to label a seed GM until contamination has reached a higher level - up to 0.5 per cent in the case of maize. This higher level will take away the farmer’s ability to grow GMfree crops. In the real world 0.5 per cent translates as one in 200 seeds. Imagine one GM seed flowering and pollinating and creating a thousand more GM seeds – to say nothing of the ensuing spread through other means of cross contamination.

Here’s to the next David and Goliath moment. The planet needs it. Seed action When expressing concerns about labelling seeds, it is worth pointing out that vegans are especially concerned with the integrity of food. Write to: Elliot Morley MP Environment minister with responsibility for GM seeds and crops, Nobel House, 17 Smith Square, London SW1 3JR Dr Linda Smith Head of GM policy, science and regulation, Defra (department of environment, food and rural affairs), Zone 3/F5, Ashdown House, 123 Victoria St, London SW1E 6DE Professor Sir John Krebs Chair of the Food Standards Agency (which approves GM organisms), Aviation House, 125 Kingsway, London WC2B 6NH.

For more information www.soilassociation.org/gm www.saveourseeds.org and read Seeds of Deception by Jeffrey M Smith (Green Books; ISBN 1-9003998-41-7; £9.95)

Vegan-Organic The Soil Association is helping the Vegan-Organic Trust (VOT) to launch their Vegan-Organic symbol. This will will help consumers identify organic products from stockfree farms. Vegan-Organic cultivation is organic growing without animal inputs, be they manures or slaughter house by-products. Once the Vegan-Organic standards are completed, the Soil Association can inspect and certify the vegan credentials of farmers and growers, at the same time as their organic ones. The Soil Association is the leading charity working for organic food and farming. Its not-for-profit subsidiary, Soil Association Certification Limited, certifies over 70 per cent of the organic food sold in the UK.

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TROUBLED WATERS Phil Lymbery and Debra Ashton, WSPA

Throughout the 20th Century, two million great whales were slaughtered for their meat and by-products, with some species narrowly escaping extinction. Worldwide concern led to a ban on whaling in 1986, yet loopholes allow it to continue; since the ban over 20,000 whales have been killed. This year, more than 1,400 whales are expected to die in commercial and ‘scientific’ whaling operations by Norway, Japan and Iceland. In 2003, Iceland resumed whaling, killing over 30 minke whales for ‘research’. Japan and Norway then announced their long-term intention of continuing whaling and resuming commercial trade in whale products.

ontrary to popular belief, whaling is not a modern occurrence. The activity dates back as far as the 9th century, when the first large-scale whaling took place in Spain’s Bay of Biscay. By the end of the 19th century, Britain, Denmark, France, Germany and the Netherlands had become the leading whaling nations in Europe. The US, Norway and Japan also developed major whaling industries.

By the mid 20th century, the whaling superpowers were decimating whale populations to such an extent that sustainable whaling could not continue on such a scale without regulation. So, in 1946, the International Whaling Commission (IWC) was formed under the International Convention for the Regulation of Whaling (ICRW), the main objective being to “make possible rational utilization of whale resources in a sustainable manner by conserving the whale stocks for future generations” and “to make possible the orderly development of the whaling industry”.

Originally, the IWC was made up of whaling nations, but today there are 52 member countries from whaling and non-whaling nations alike.

The same year the IWC was set up, Dr Harry Lillie, a ship’s physician aboard an Antarctic whaling ship, likened the killing of a whale to, “a horse having two or three explosive spears stuck into its stomach and being made to pull a butcher’s truck through the streets of London while it pours blood in the gutter...” He continued, “The gunners themselves admit that if whales could scream the industry would stop, for nobody would be able to stand it.” The question as to whether whaling was cruel wasn’t effectively broached until the 1970s, when charities such as Greenpeace brought the plight of the whales and their declining numbers to the world’s attention. However, a recently released report, called ‘Troubled Waters’, highlights, for the first time, the true extent of the cruelty inherent in the modern day killing of whales. In his foreword to the report, esteemed naturalist and broadcaster Sir David Attenborough describes how the report contains “...hard scientific dispassionate evidence that there is no humane way to kill a whale at sea.” ‘Troubled Waters’ marks the launch of the ‘Whalewatch’ campaign in March 2004; which has brought together an unprecedented coalition, led by the World Society for the Protection of Animals (WSPA), of over 140 non-governmental organisations in more than 55 countries. Its purpose is to lobby the International Whaling Commission (IWC) to call a halt to all commercial and scientific whaling operations, maintain the current ban on commercial whaling and bring the issue of cruelty back to the fore at the 2004 meeting of the IWC that will take place in Sorrento, Italy, in July.

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Animal welfare is now recognised as a science. The welfare state of an animal is good if the individual is fit, healthy and free from suffering. Although death itself is not a welfare issue, the way an animal dies is critical; avoidable suffering should be prevented during handling and an instantaneous, humane death ensured. When assessing the welfare potential of whale killing methods, it is clear that current whaling operations have a low welfare potential and are therefore likely to cause severe pain and suffering. For example, the technology used for killing whales has altered little since the 19th century, when the birth of commercial whaling led to the invention of the grenade tipped harpoon, a weapon which penetrates the whale’s body before detonating, inflicting massive shock or injury. Given that the whaler must hit a specific part of a moving whale from a rocking boat, there are inherent difficulties in achieving a quick kill. Despite its destructive power, the harpoon often fails to kill instantaneously and some whales take over an hour to die. Some are still alive when hauled onto the whaling ship for flensing.*

The coalition recently condemned the return of Japan’s whaling fleet to port at the beginning of April this year, after confirmation that 440 minke whales were killed during a five month hunt in the Antarctic Ocean. Although commercial whaling was banned, Japan unilaterally allocates itself an unofficial quota of whales each year, which are killed under the guise of ‘research’. The whale meat is then sold commercially. Japan argues that the whaling mission is to gather data about whale populations; Whalewatch believes that whales can be studied without killing them. Peter Davies, Director General of the World Society for the Protection of Animals (WSPA), one of the leading groups in the coalition, said, “The cruelty behind whaling has become obscured in recent years by abstract arguments over population statistics. The fact is that, whether it’s one whale or a thousand, whaling is wrong on cruelty grounds alone.”

* stripping blubber from whale The difficulties in hitting a whale with any degree of accuracy can be seen in the margin for human error. Despite similar killing methods being used, Norway reported that one in five whales failed to die instantaneously during its 2002 hunt, whilst Japan reported that the majority of whales, almost 60%, failed to die instantaneously in its 2002–3 hunt.

There are about 80 species of whales, dolphins and porpoises, collectively known as cetaceans. From the great whales, such as the blue whale - the largest mammal to have ever lived - to the smaller dolphins and porpoises, they’re air-breathing mammals considered to be highly intelligent and social. There is still much we don’t know about them; adapted for diving and holding their breaths for long periods, their physiology makes it difficult to determine death, suggesting they may survive and experience pain over a significantly longer period than is

currently thought. Indeed, a recent scientific review concluded that the criteria used by the IWC to assess death, loss of consciousness and ability to feel pain are ‘inadequate’. It’s not only the great whales that suffer. Smaller whales and dolphins are slaughtered annually in unregulated hunts that remain unacknowledged by the IWC. In the past, the entire whale was used. Today, only the choice cuts of flesh and blubber are consumed. Although ultimately intended for human consumption, the killing methods fall short of the standards necessary to achieve humane slaughter in livestock animals. With alternatives to whale products freely available to the vast majority of people, the world has moved on. Attenborough adds, “There is nothing in the body of a whale, which is of use to us, for which we cannot find equivalents elsewhere.” Ironically, whale watching, which started in Iceland thirteen years ago, is now worth more than whaling ever was. In 1991, 10,992 people went whale watching in Japan, rising to 102,785 in 1998, making US$33 million. The number of people going whale watching worldwide since 1991 has increased by an average of 12.1%pa. Over nine million people now go whale watching every year and the industry is worth in excess of US$1 billion. A sure sign that people would rather watch and learn about whales than eat them. People wishing to support the campaign should go to www.whalewatch.org

The Vegan l Summer 2004

Welcome to the Summer 2004 Kids’ Page Bronwyn (life vegan) is 8. Aisha her sister is 11 and has been vegan as long as Bronwyn and vegetarian since before she was born!

Bronwyn In case you didn’t hear already, SPEAC won the war against Cambridge University about the underground monkey chamber! In the last article there was a photo of us at the last SPEAC national. Aisha The university backed down because the cost of security rose from £24 million to £32 million. Bronwyn All the demonstrations had a lot to do with it too. When we’ve been doing stalls, the only people I’ve met who believe in animal experiments are the experimenters. Aisha The bad news is that Oxford University are building new labs instead in South Parks Road. With help and money from Cambridge University they are adding to their existing labs and there is going to be animal accommodation on EVERY floor - so they are obviously going to be experimenting on more animals than they do now! Bronwyn They didn’t build at Girton and I’m sure we can win this too. If you would like to find out how you can help visit www.speakcampaigns.org.uk Just before Easter, I made hot cross buns at school. This is my recipe: 8 Sift 225g wholemeal flour and 1 1/2 tsp baking powder into a bowl. 8 Rub in 25g soya margarine until the mixture resembles breadcrumbs. 8 Add 25g caster sugar, 1 heaped teaspoon of cinnamon and 150ml soya milk and stir it until it’s one big sticky ball. Aisha You could miss out the sugar if you use part apple juice and part soya milk. Bronwyn We only got two days notice that we had to make up a recipe and we didn’t think of that at the time.

Anyway, I had to knead my sticky ball of dough on a floury board for a few minutes, then put it in an oily bag to rise, and take it to school ready for the next bit. Everyone else made their dough at school, but I took my own baking tray too to keep my food separate. Aisha You nearly forgot to bring it home too! Last time I baked at school, they let me use a brand new baking tin, but that was six months before. Bronwyn At school, we had to stir in a heap of mixed fruit into the dough. We didn’t weigh it but I only used about a quarter of a 200ml beaker full of fruit that Mummy gave me. After mixing in the fruit, I rolled it into balls, put them in cake cases and cooked them at 200°C (400°F) for about 15 minutes until they were a little bit brown. I thought they tasted a bit dry on their own and they taste best when toasted lightly and then covered with a thin layer of margarine. Aisha At Easter we went to the Isle of Wight again. This time we stayed in a caravan instead of our four season tunnel tent, which we’ve had for about seven years and which is now a bit battered and leaking a lot where Bronwyn and I kept tripping over the guy lines, as it was cheaper to rent a caravan for a week than to buy a new tent. Here is a picture of us on Tennyson Downs. The weather was a little variable. Bronwyn It’s better for Mummy too, because she was getting over flu and doing all that driving is hard work without having to pitch a tent when we get there and she’s tired. We do help a bit, but I’m usually too excited and want to run around the campsite.

As this was my birthday trip, we went to see the Islanders (the Isle of Wight speedway team) and had a trip to the cinema and Pizza Hut. The only things I wanted for my birthday were a cake, a trip, and a Hot Wheels. Aisha You got two out of three. Mummy helped me make Bronwyn’s cake the night before school. We had to go back to school on 20 April, Bronwyn’s 8th birthday, even though she didn’t want to. Bronwyn I’m the champion at sliding down muddy hills in my class. It’s really, really fun!! Although my pretty pink coat Mummy bought me for Christmas is a bit brown and grey now. Aisha I prefer maths because I don’t really like sliding down the hills. Over the last three months Mummy’s been studying for some exams, I’ve been working really hard too studying for my SATS. If I can get Level 5s in all my SATS, then I ought to be able to get into a good senior school. Bronwyn I’ve just taken my Grade 1 Ballet exam. I’ll let you know how I got on. Before we go, we’d like to say thank you to life-long vegans Bonnie and Alissa, and their friend Henry, for their pretty picture and photo below:

Please send your stories, poems, pictures & photos to: Bronwyn & Aisha’s Vegilantics c/o The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex, TN37 7AA or Email media@vegansociety.com with “Vegilantics” in the subject line.

The Vegan l Summer 2004

NEW ZEALAND CLEAN, GREEN AND VEGAN SUPREME Hana Hall

ana Hall recently took a 6 week break in New Zealand and was pleasantly surprised at what she discovered.

We’ve all done it, gone to a country only to find that it does not understand who we are, what we eat and why; trekked for miles in search of something wholesome and filling, to find the only option is a bag of chips, which we are told is suitable. I always had the impression that New Zealand was a farming country whose money lay almost solely in cattle and sheep farms. In pure ignorance I never really thought beyond this, until a couple of friends of mine went for a holiday and came back raving about it. The fabulous scenery in The Lord of the Rings movies really spurred me into action so my husband and I put it into our itinerary between volunteering in Africa and Asia. Being so used to catering for ourselves, I never gave the food a second thought. To my delight, I discovered an unbelievable variety and choice for vegans in the cities and even in some smaller towns that would embarrass any of its European counterparts. I am sure everyone’s experience of New Zealand is different. We’d come from South Africa, where eating out is somewhat limited. You may still have to do little treks to find a completely vegetarian café in New Zealand, but the range and availability of Asian, wholefood cafés and ‘healthy eating’ restaurants is simply amazing - shopping around is normally to find the best or cheapest vegan dish. On arriving in Auckland, after a 16 hour journey, on which Qantas repeatedly had ‘lost our meal’, it was heaven to discover 4 falafel cafés on one street, all serving this delicious chick pea dish with a range of salad, tahini and humous. As I walked further, I was overwhelmed by the choice I had at 10.30pm on a Monday night. The Eastern influence on the restaurant scene is phenomenal. Indian and Japanese food is on every street, and restaurants far outnumber shops in most busy cities, particularly in Auckland, Christchurch and Wellington.

Eating out is big in New Zealand, so the variety is astounding. Even many non-vegan/veggie restaurants have a good vegan selection. It is such a relief to say, ‘I want something vegetarian without milk or eggs’ and most restaurants would reply ‘Oh, you want a vegan meal? Try this one.’ A local chip shop in Auckland had a whole vegan section on their menu that included soya sausage, vegan hot dog, tofu burger, deep fried tofu roll, vegan BLT and a variety of soya shakes.

“The fabulous scenery in The Lord of the Rings movies really spurred me into action”

Whenever possible I like to give my business to exclusively vegetarian restaurants and there are quite a few to try. You can’t beat the Hare Krishnas for a cheap feed. They can use dairy, however they are very aware of veganism and over 80% of their food is suitable. Gauranga's in Auckland was all vegan. Supermarkets cater so well that Tesco will be disappointing in comparison. The range of health foods is an unexpected delight with different ranges of veggie sausages, falafel mix, often 9 or more types of humous and tofu luncheons. All major supermarkets seemed to stock soya yoghurts and at least 10 different types of soya milk, including soyacinno. Smaller snack size soya milks in different flavours can be found in corner shops. Even a very small local shop in Mapua - west of Nelson - sold vegan ice cream in two different flavours. There are three companies that sell vegan ice creams to most supermarkets. ‘Sanitarium’ is a brand to look out for. They proudly sponsor the NZ rugby team and manufacture the ‘So Good’ range, which includes soya milk and boysenberry and vanilla ice cream. If you want to enjoy a drink whilst holidaying then go to Nelson. The Founders brewery based in the city, sells organic beer, proudly marked vegan. ‘Tall Blonde’, ‘Redhead’, and a stout called ‘Long Black’, with a hint of coffee and chocolate, are the three that they sell in local cafés and bars. Wrights Wines in Christchurch (wrightswines.co.nz ) are also a great contact.

The Lotus Heart, Christchurch

10 14

The Vegan l Summer Winter 2003 2004

Ads for flatmates are often to be seen in health stores, cafés and bars. Again it is refreshing to see the number of ads that prefer vegetarian and vegan flatmates.

“wwoofing is a great option for vegans”

If you are interested in going to New Zealand, here are some places to check out: Auckland

For anyone who hasn't tried it before, wwoofing is a great option for vegans. It stands for willing workers on organic farms. Basically you volunteer a few hours of your time each day in exchange for a place to stay and usually some food or shared meals. The concept originated in the UK, but has really taken off in Australia and New Zealand. Each country has a separate membership system which you join directly You then get access to a resource book with all the hosts listed or a code for the website, that allows you to access the names and addresses. Even without joining you can do a search and type in vegan/vegetarian to see how many hosts live their life this way, and encourage wwoofers of similar beliefs. It is wise to type vegetarian as some vegan ones just come up under the keyword ‘vegetarian’. There are vegan communities starting up in many places, especially Coromandel and Golden Bay. Gentle World, who are a completely vegan movement in Hawaii, are establishing themselves in the North Island. Their website (www.gentleworld.org ) provides more information. Capital V is the magazine of the Vegetarian Society of New Zealand, based in Wellington and Christchurch, a well-produced magazine containing up to date news, recipes, articles, and a list of vegetarian and vegan restaurants on both Islands. On the back of the magazine they detail social events and activities. I rang up to offer my services for the short time I was in Christchurch and was telephoned straight back by Suzanne, who invited me to go to a party held by the editor of the magazine. Everyone was so friendly and open and seemed to have brought some amazing food dish. A vegan chocolate tofu cheesecake covered with fresh strawberries was the pièce de resistance and we were quickly shuffled to the front of the queue to sample it. The amount of groups, activists and campaigners in New Zealand is nothing less than inspiring. They may feel small but the sense of community and intention there is massive. Leaflets, posters and flyers of animal charities against animal cruelty are visible in many cities.

Rasoi Vegetarian Restaurant 211 Karangahape Rd, City, T. (0064) 09 3777780 Excellent choice of vegetarian, most dishes vegan, samosas and pakoras. The best value in town, great for a quick snack. Food for Life, Karangahape St, T. 09 3007585 Hare Krishna restaurant with big portions. Plus a competing one a few doors down, makes for great value at $5 a plate. Try both. Gauranga's, Karanghape St, T. 09 303 1560 Hare Krishna vegan restaurant, friendly and filling. Raw Power, Floor 1 10 Vulcan Lane, T. 09 3033624 Good Wholefood restaurant. Great juices and vegan chocolate cake. Wellington Higher Taste, Shop 5, 98 Victoria Street, Wellington City, T. 04 4722233 Hare Krishna Restaurant in city centre, Buffet meals from $4.95, self serve, friendly staff. Excellent value. Vegan juices. Aunty Meena Vegetarian Café, 165 Cuba St, 04 3828288 Chinese and Thai-Malaysian food. Ed’s Juice bar (Wellington’s only 100% vegan café) 95 Victoria St, T. 04 4781769 Nature Vegetarian Café, 519 High St, Lower Hutt, T. 04 5604567 Vegetarian Café, 179 Cuba St, T. 04 384 2713 A vegetarian café based on teachings of Sri Chimnoy, great vegan selection of dishes, including African beans, chickpea burgers and 'Slice of Heaven' cake. Mains range from $7- $13. Homestead Health Shop, Cuba St Selling a great range of dry goods and an even better selection of hot counter food, Best were the huge samosas and lentil pies. Their cakes and sweets included 'energy balls' and 'bliss balls’ - a mix of dried fruit, carob and peanut butter, rolled in coconut. Nelson Zippy's Vegetarian Café 276 Hardy St, T. 03 5466348 Falafel Gourmet Café 195 Hardy Street, T. 03 5456220 Meaty menu, but main falafel dish is marked vegan. Excellent value. Christchurch Dream Garden, 62 Kendal Avenue, Burnside, T. 03 3588485 The Lotus Heart 595 Colombo St, Christchurch, T. 03 3790324 Sri Chimnoy restaurant. See Wellington. Govinda’s Vegetarian, 602 Colombo St, T. 03 3791373. The Grace of Guan Yin, 143 Colombo St, Beckenham, T. 03 3327430 Massive menu, and portions, and a truly friendly family run restaurant. Open 5-9pm Mon- Sat. They will be merging into their other restaurant: Welcome Chinese Vegetarian Food, 2 Wharenui Rd, Ricarton, T. 03 3482630 Lion City Vegetarian and Bubble Tea, Asian Food Court, 266 High Street, City Centre, T. 03 3775868 Mainstreet Café, 840 Colombo St, T. 03 3650421 Salad Bar, hot main dishes and fantastic desserts. Massive choice for seating in this chilled-out two storey building with an adjoining bar next door. English Park Eco Accomodation (Vegan) T. 03 3560228 www.englishpark.co.nz

Recycling under Mt Cooke New Zealand offers so much more than food. Tramping (walking/hiking in beautiful spots for hours or days), camping, sports and enjoying the friendly people and residents are just a selection of the finest things that you can do in NZ. Recycling is highly visible and easy and I can leave New Zealand knowing that I am taking so much away with me and leaving no trace of my visit behind me. I'll be back for more.

It may be worth checking with the The Vegan Society of New Zealand (VEGANZ) PO Box 4309 Shortland Street, Auckland, New Zealand email: veganz@veganz.pl.net for more info and for any changes to these listings. If you would like to help start up a group to go to New Zealand then contact Hana at photograph@eircom.net

The Vegan l Summer 2004

MAKING A DIFFERENCE Tony Weston

Taste of Things to Come? The Vegan Society was one of 1000 exhibitors at the Hotelympia catering exhibition. The stand received constant attention from amongst over 40,000 visitors. The atmosphere was enthusiastic and receptive. For the first time ever this year chefs competed in a entirely vegan category at Hotelympia’s prestigious event Salon Culinaire de Londres. Walter Fleiss, from Cologne instigated a vegetarian class which ran every 2 years from 1952 to 1986, having proved his skill in a restaurant called “The Vega” in Leicester Square which lasted for over 20 years until 1957. Kathy Silk from Bromveg won a gold medal in this class in 1978 and was taken under Walter’s wing to become a Salon Judge. It was a great honour to have her with us for the first ever Vegan Salon Class. Kathy said there was “a real buzz” in the audience and she was very encouraged by the chefs’ requests for recipes and ideas proving how far things had come. Sophie Fenwick-Paul, volunteer and our local contact for Reading, said “Chefs, managers and students heard how vegan meals cover the growing demand from many dietary trends. An airline caterer wanted to know guidelines and suppliers, whilst a man planning to escape the meat trade to set up a vegetarian pie factory heard about the reassurance given by the Vegan Society logo. Many people setting up restaurants grasped the idea that vegan food is not just great for veggies but everyone else too! Being there placed vegan food firmly in the mainstream.”

Exhibitionists The Vegan Society Council voted for an increased budget for Exhibitions this year so we have been explaining to manufacturers the benefits of using our trademark. It was a sign of things to come that there were so many vegan winners at The Brighton Natural Trade show, particularly as it was the health trade retailers that had voted in this. Tim Barford from Yaoh picked up an award for his sugar free, raw hemp energy bars. The Vegan Society caused a stir at Natural Products show with our 6ft Broccoli costume - kindly made for us by Rowena Wilson. No one seemed to have a juicer big enough for our requirements and one poor woman missed a heartbeat thinking genetic modification had finally fulfilled her worst nightmare – walking talking vegetables! The Broccoli as well as a 6ft Carrot costume, are available on loan for your events. London Marathon Essex fire fighter and sanctuary host Fiona Oakes completed this year’s London Marathon in just 2 hours 58 minutes. She said "I am very excited and very happy to have completed the London Marathon in such a good time. I am going to train even harder next year as I have been invited back as an elite runner." Fiona is going to run the Monte Carlo Marathon in September and the Moscow Marathon in November. Peripatetic Vegan challenge – send us your photos! Inspired by this picture of Marilyn Harrison, of Swindon Vegetarian and Vegans, in Cancun, Mexico we thought this would be a good idea for a little friendly competition. Please send us your digital images of you in the farthest away and/or most famous landmarks proudly clutching your World Vegan Day supporter’s logo. Huge Thanks Many thanks and congratulations to Mary and Vegan Award Winner Neil from Realfoods for all their hard work in organising and hosting The North West Vegan Festival and for setting such high targets for everyone else to live up to (see report on p.26) And don’t forget to come to the London Vegan Festival on July 4th in Kensington town hall that’s being organised by Robin and Alison from CALF.

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Grow Vegan Vegan-Organic Trust

raham Cole of Vegan-Organic Trust passes on some ideas for the summer. Compost and Fertility Healthy, fertile and productive soil can be had without animal manures and fertilisers in the vegan-organic garden by using compost, green manures, leaf mould, mulches and crop rotation. At the heart of the fertility cycle is the compost heap. For most of us the ‘bit-bybit’ heap in a commercial, plastic compost bin is ideal for kitchen scraps, grass mowings, a few leaves and some torn up paper. For a larger heap soft young clippings, soft chopped stems, green garden waste, straw, grass mowings and kitchen scraps can go in a structure with solid sides of wood or even stacked turf. It is best to begin a heap with a good amount of varied plant waste to get the heat necessary for the materials to break down; keep the heap moist and cover with black plastic. The mixture of soft, sappy material to get things going and coarser, fibrous material to give body is very important. The compost will be ready to use when the majority of the original ingredients are no longer recognisable. This may take as little as 3 months, or as long as a year depending on the content and composting method. Always site the heap on bare soil to give access to earthworms and drainage. The best time to use compost is in the spring and summer when it can be of best use, turning it into the soil and using as a mulch. This feeds the soil and the myriad of tiny bacteria, fungi, insects etc that process plant wastes into a form that can be used by plants. Leaf mould takes longer to mature, especially if using oak and beech leaves, which make the best end product with the longest lasting humus - the magic ingredient that improves the soil. Leaves are stacked where the rains can get to them and left for a year or more.

Grow Vegan Puzzler Q. Can you name a valuable winter

green manure? Send your answer on a postcard to the Vegan Society Prize this month: Forest Gardening by Robert Hart Spring Grow Vegan Winner - Ruth Barringham, Retford, Notts

Incorporating grass mowings is good and the end product is far better than peat (which must be avoided) for quality and nutrients. Green manures are plants that help build soil structure and fertility, having extensive root systems that help to break up clays and bind sandy soils. Grown over the winter they will store plant foods that would otherwise be washed out by rain (leaching). Dig them in before the foliage gets tough, usually at or just before flowering for annual varieties. Contact Vegan-Organic Trust for more details on green manures. Mulching is the practise of covering ground with organic materials such as garden compost, composted bark, grass mowings, straw etc to conserve moisture, stop annual weeds and add fertility. I regularly put permanent mulches down each side of the raspberries as they are shallow-rooting. I often use a combination of flattened cardboard boxes/thick newspaper layers (turning bad news into good news!!) with straw. All soft fruit benefit from this. Another useful plant to grow that lasts for years is Russian Comfrey (Bocking 14 strain) whose nutrient rich leaves can be cut several times during the growing season and put down as a fast rotting mulch, compost heap activator or liquid feed after placing in a tank/butt of water for 3 weeks - mix in nettles for a richer brew!

Lastly we can build fertility and avoid problems from the build up of “pests” and diseases by crop rotation - growing crops in different places each year in the garden. It is good to follow nitrogen-fixing peas and beans with leafy crops. Sowing and Planting As the last of the winter brassicas are eaten, cleared and chopped up for composting, it is time to sow next year’s crop of purple sprouting broccoli, white sprouting broccoli (in milder areas) and kale (curly “Pentland Brig”). Try the interesting combination of sweet corn with pumpkin or squash trailing underneath. On the edges of the corn block train climbing French beans up the plants. This combination makes the ‘3 sisters’ as the Incas used to call it. Now you can make little and often sowings of salad crops to keep a succession going plus sowings of the many Chinese vegetables as a change. For some colour sow different Swiss Chards with red, pink, yellow and white stems to give a more interesting spinach type leaf. Finally, think of our valuable insect friends and sow the many annuals that provide food and cover and give some colour to our eyes amongst all the kitchen garden greenery. Vegan-Organic Trust (VOT) publishes information sheets; runs courses on veganorganics; organises visits to vegan farms and produces Growing Green International, a magazine full of information and advice. For details contact

website: www.veganorganic.net

The Vegan l Summer Spring 2004 2004

THE DIAMOND JUBILEE AWARDS

2004 Tony Weston

Nominate your favourites now

Gourmet Food

Don’t forget to nominate your favourites in our Diamond Jubilee Awards. We enclose a nomination form with this magazine, if you have already sent in your nominations please give it to a friend. Feel free to copy it and give it to all your friends. You can also make your nominations on line at www.vegansociety.com

We are struggling to decide which of the delicious suggestions should go on the menu for our Diamond Jubilee feast. If you think you have the winning formula guaranteed to tantalise celebrity taste-buds and prove how outstanding vegan food can be then let us know. Anthony Worrall Thompson and Gordon Ramsay have both turned down the challenge but we are sure you can do better than them anyway. Perhaps you could win the best vegan caterer award?

The Vegan Awards are a great way to reward and thank people for rarely appreciated extra effort and also encourage excellence and development in the future. So many of us are far too quick to criticise and not nearly quick enough to appreciate endeavours to make the world a kinder more vegan place. The Vegan Society is after all just a collection of hard working volunteers with a common philosophy – these awards are our chance to thank each other for all our hard work.

Music With music from The Allbeats recreating some veggie Beatles’ magic to dance and sing along to we are very excited about the prospects of not only raising the roof but raising some money for our new educational CD Rom too. The Best Retailer For Animal Free Shopping Award in association with Veggiemaster vegan meat and fish alternatives is one of the most important categories in these Awards. If it wasn't for the support of your local store experimentally stocking new foods, there wouldn't be the incentive for manufacturers to spend thousands of pounds on developing delicious and innovative products. The Vegan Society has teamed up with The Health Store to promote this award, tell your friends to grab a free copy of The Health Store summer magazine to enter a Diamond Jubilee competition.

View from City Hotel of Tower of London Location We will be celebrating our Diamond Jubilee in style a stone’s throw from The Tower of London and Tower Bridge at The City Grange Hotel. If you decide to stay the night there is a fantastic health suite in the basement with swimming pool, jacuzzi and sauna.

Do you know someone who deserves The Achievement Award? Last year’s winner from Real Foods, Neil Lea, seems to be on a mission to win again this year and has already given us vegan crème eggs for Easter and with help from the Real Food supporters and volunteers delivered the first ever vegan Festival in Manchester. Other people are busy organizing festivals in London, Bristol, Essex and hopefully Glasgow and then there’s the rest of the world... Tickets are £115 per person or you can sponsor a table for 10 for £950. To book your place at The Diamond Jubilee Celebration in London on the evening of Thursday 4 November telephone Sunny on 01424 448824 or send her an email at membership@vegansociety.com

The Vegan l Summer 2004

ON THE JUBILEE WALK Laurence Main

t’s the vernal equinox, I’m in my tent, there’s a blizzard outside and I’m waiting for blue sky before tackling the mountain pass leading to the West Highland Way at Tyndrum.

Eventually I made it, climbing a security fence designed to prevent access from that side, where there was also a warning notice. I had crossed the perilous bridge to enter the magical glen.

Cameron guided me to it’s 3555ft summit, which was as well because a blizzard engulfed us at 2000ft and my bare knees were soon bloodied by hidden rocks beneath the snow.

I’m near Loch Lyon and down to some Tofurky Jurky, chocolate marzipan bars, a few oatcakes and water. When I reached here, I’d completed 240 miles in 16 days. I managed to start the walk from Callanish with the full moon on 6th February (arguably the true date of Imbolc), despite my mother’s death a fortnight earlier. I was rewarded with a rainbow as I walked the 18 miles from the ancient stones to the port of Stornoway.

That night I prayed in three stone circles in a field at Fortingall, then camped in nearby woodland. Dawn brought a rude awakening, poking my head out of the tent I faced a huge bull. I thanked him and left, visiting the famous yew tree (5000 years old and the birthplace of Pontius Pilate) before heading west from Fortingall.

Cameron photographed me with six inch icicles on my beard. Despite wearing shorts, my legs were not cold because I kept moving. Back down in what seemed the tropics, we talked of the relevance of the vegan message to our countryside; how land used for subsidised grazing could be restored to natural woodland preventing soil erosion, providing habitats for wildlife, oxygenating the air – and how the trees could be coppiced for biofuel. A renewable energy in harmony with nature and able to be stored and used when needed rather than inefficient wind turbines that are threatening to industrialise the most sacred wildernesses.

In the local Co-op, there was vegan ice cream, while The Stornoway Gazette gave my first press coverage plus a generous picture. I had to break my walk to clear out my mother’s flat in Oxford but resumed my walk on the mainland at Ullapool on 2 March.

I had an appointment with two local authors and druids (Barry Dunford, author of The Holy Land of Scotland David Cowan, author of Ancient Energies of the Earth). They led me up to The Praying Hands of Mary, a cleft rock. We said the Druid’s Prayer and a splendid rainbow spanned the glen as we took the path down.

Cameron recognises the Spirit of the Place that so many urban dwellers can only dimly perceive. Walking in the countryside provides spiritual exercise and vital contact with the living land – and on which the vegan diet treads more lightly requiring only around an eighth of the land used to feed omnivores. Animals are inefficient converters of plant foods. The readers of TGO received this message through an article in the May edition.

I passed spectacular gorges, waterfalls and lochs and a wonderful maze in the woods above Strathpeffer. In Inverness theyoung lady in one wholefood shop had served the Naked Rambler, so I felt overdressed in my shorts! The Press and Journal obliged with an article and a picture of me dowsing a ley at Clave Cairns. To make up time, I walked the waymarked cycle route south to Pitlochry and fitted in a special pilgrimage to the mystic mountain of Bennachie around the full moon on 5 April. I was now back on my original schedule to reach Glen Lyon (Scotland’s Vale of Avalone) over the vernal equinox. Shortly after Croft Moraig stone circle, my map showed a footbridge over the River Tay that would save me six miles of road walking. What had once been a substantial structure was derelict with wooden planks that had rotted away. With discouraging fence or sign I took a chance and clung to one of the metal railings, hanging over a over 50ft drop into the river not daring to look down and loaded with a heavy backpack. I thought the far bank was signalled by the branches of trees but these trees were on an island, leaving the greater span was still to be crossed.

Next morning, a mile from where I camped there was a Post Office and café in the most isolated spot imaginable. And it sold vegan soup! The young couple running the place gladly checked all the ingredients for me and sold me fruit for my journey. I had to make it to the very end of the road, serving the dam holding back Loch Lyon, because the next morning I was expecting Cameron McNeish, editor of The Great Outdoors (TGO) magazine, President of the Scottish Ramblers’ Association and chairman of the John Muir Trust. The trust has purchased the fairy mountain of Schiehallion, reputedly visited by Jesus.

On Sunday morning, 21 March, the sun shone and I set out early on the 18 miles to Tyndrum. My backpack seemed to weigh a ton. Another blizzard bore into me at 9am but I reached Tigh nam Bodach at 11am where the sun shone again. I encountered deep snow at 1500ft, sinking up to my knees as I made my way through the 2000+ft mountain pass. After fording numerous rivers and streams, I got to the independent hostel at Tyndrum at 6pm. Now it’s the West Highland Way to Glasgow! By the time you read this, I should be on the Pennine Way heading for the Manchester rally (see events page 37). If you want to join the walk, offer hospitality or drum up local publicity, contact the office on 01424 448828.

The Vegan l Summer 2004

VEGAN A

perfect introduction to veganism and a source of delicious new ideas for longestablished vegans. This inspiring book is registered with the Vegan Society and published to coincide with the Diamond Jubilee. Over 90 mouth-watering recipes for all occasions, from Crispy Stuffed Peppadew Peppers and Egg-Free Omelette to Mushroom Stew, and Chocolate Chip and Walnut Ice Cream. There are creative ideas too for emergency snacks and meals when you are in a hurry. Naturally low in saturated fat these recipes are packed full of flavour and bursting with essential nutrients. And there is clear nutritional information on how to achieve a balanced – and tasty – vegan diet.

Tony Weston’s vegan guesthouse in Scotland won the Vegan Guesthouse of the Year Award in 1997. He is also the author of the groundbreaking vegan cookbook Rainbows & Wellies. Tony has worked for the Vegetarian Society and now works for The Vegan Society. Yvonne Bishop’s interest in vegetarian nutrition led to key roles at Holland & Barratt health food chain, Crank’s wholefood restaurant, The Food Doctor and she now runs her own nutrition and catering consultancy Foods For Life. Readers can order Vegan for the special price of £10.99 (RRP £12.99) with free p&p. For credit card orders please call 01903 828503. Cheques should be made payable to Hamlyn and sent to LBS, PO Box 4264, Durrington, Worthing, West Sussex, BN13 3TG. Please quote reference HAM 373 when ordering.

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CRISPY, STUFFED PEPPADEW PEPPERS Preparation 15 Minutes Cooking 20 minutes Serves 2 8 teaspoons of Vegan cream cheese (or mashed tofu) 1 garlic clove 1 tablespoon of chopped parsley 8 peppadew peppers, deseeded 125g (4oz) organic self-raising flour 125g (4 fl oz) rice or soya milk 1 tablespoon vegan yoghurt 1 teaspoon arrowroot 1 teaspoon vegan bouillon powder 1 teaspoon finely grated lime rind 1 tablespoon coconut oil sesame seeds for sprinkling

1. Oil a baking sheet. Preheat the oven to 180°C (350°F, Gas mark 4) 2. Place the cream cheese, garlic and parsley in a bowl and mix thoroughly. Put a teaspoon of the cream cheese in each of the peppers 3. Place the flour, milk, yoghurt, arrowroot, bouillon powder and lime rind in a small bowl or jug and mix well to make a stiff batter. 4. Dip each stuffed pepper into the batter to coat the outside, then place on the prepared baking sheet. 5. Sprinkle the peppers with the oil and sesame seeds, then bake for about 7 minutes. Baste, then return to the oven for a further 7-10 minutes, until crisp. Serve with green leaves and a slice of lime.

CRISPY DUCKLESS PANCAKES Preparation 10 minutes Cooking 20-25 minutes Serves 4 1 tablespoon soy sauce 1 tablespoon blackstrap molasses 2 tablespoons avocado oil. 250 g (8oz) Mock Duck or tofu, crumbled 1 Onion, finely chopped 6 mushrooms, sliced 12 rice pancakes, fresh or dried. 2 tablespoons sesame seeds 1 cucumber, sliced into short lengths 6 spring onions, sliced into lengths 1 lime, quartered 6 tablespoons vegan oyster sauce.

CHOCOLATE CHIP AND WALNUT ICE CREAM Preparation 15 minutes plus freezing Cooking 10 minutes Serves 4 100g (3 1/2 oz) Dairy free dark chocolate 1 tablespoon chopped walnuts 200ml (7fl oz) coconut cream 2 tablespoons mixed dried fruit 50 g (2 oz) ready-to-eat dried apricots, chopped 1 tablespoon cointreau 2 tablespoons agave or maple syrup 2 tablespoons lime juice 2 tablespoons mixed ground pumpkin and flax seeds or de-hulled hempseeds. 2 tablespoons of flax oil 2 tablespoons porridge oats 100ml (3 1/2 fl oz) soya milk 2 teaspoons carob powder 1 tablespoon vegan yoghurt 1 tablespoon fortified vegan margarine free from hydrogenated fats.

1. Oil a baking sheet. Preheat the oven to180°C (350°F, Gas mark 4). 2. Mix the soy sauce, molasses and oil in a bowl, then add the mock duck, onion and mushrooms and stir thoroughly to coat. 3. Place a thin layers of the mock duck mixture on the prepared baking sheet and bake for 2025 minutes until crispy. 4. Heat the rice pancakes according to the instructions on the packet. 5. Place the mock duck, sesame seeds, cucumber, spring onions, lime and vegan oyster sauce in separate serving bowls. 6. At the table, spread a teaspoonful of sauce on a warm pancake; top with a spoonful of mock duck, a few sticks of cucumber, a spoonful of spring onion, a sprinkling of sesame seeds and a squeeze of lime juice, then roll up and eat.

1. Break the chocolate into pieces, then place 75g (3oz) of it in a heatproof bowl suspended over a saucepan of simmering water and heat until melted. 2. Chop remaining chocolate into chip-sized pieces, mix with the walnuts and set aside. 3. Place all remaining ingredients in a bowl and use a hand-held mixer to combine until quite smooth. Stir the melted chocolate into the fruit mixture, then mix in the walnuts and chocolate chips. 4. Transfer the mixture to a suitable lidded container and place in freezer for 1 hour. Remove from the freezer and break up the mixture with a fork to reduce the ice crystals. Repeat this process every hour for the next 4 hours. 5. If frozen for longer than 24 hours, remove the ice cream from the freezer for 15 – 20 minutes before you want to serve it. Serve with drizzle of soya cream, maple syrup, a sprinkle of cinnamon and some fruit of your choice.

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SMOOTHIES ARE YUMMY! Pauline Lloyd

They're also quick and easy to make and bursting with vitamins, minerals and other essential nutrients. What's more they can be quite good for you, provided you don't go mad with the ice cream.

moothies are usually made by combining several different types of fruit together, although they can be made from a mixture of fruit and vegetables, or, an assortment of vegetables alone. Smoothies provide an easy and delicious way to eat your recommended five portions of fruit and vegetables a day. Children usually love their sweet and fruity taste. So if you find it difficult to persuade your kids to eat their 5-A-Day, then a smoothie could well solve the problem. Making your smoothie Smoothies are best made in a special smoothie maker, with a motor powerful enough to cope with frozen fruit and ice. However, you can use an ordinary blender or a food processor instead, but take special care when adding ice or frozen fruit because it is possible to burn out the motor. The best way to avoid this problem is to add the frozen fruit or crushed ice to the blended fruit and liquid mixture. Then leave it all to stand for five minutes or so before giving it a final whizz. Incidentally, a heavy-duty blender such as a Vita-Mix is also ideal for the job. Smoothies resemble milkshakes, just pour your smoothie into a tall glass and suck it up through a straw. By adding some fortifying ingredients, you can turn the smoothie into a meal in itself. Thus smoothies are incredibly versatile. Try one for breakfast, as a light lunch, instead of a dessert, or simply as a snack when you're feeling peckish. What goes into a smoothie? Body ingredients: Select from silken tofu, soya yoghurt, soya milk, nut milk, fruit/vegetable juices, coconut milk, avocado, soya ice cream and crushed ice cubes. You will also need an assortment of ripe fruit. The best fruits to use are berries such as blackberries and strawberries, mango, banana, pineapple, peach, papaya, melon and pears.

The fruit can be fresh or frozen, as can the soya yoghurt. Remove all seeds, stones and skins from the fruit before processing. Your smoothie will be even smoother if you slice up the fruit first. If you have a juicer, then make up your own juices. Otherwise use shop-bought juices, or make your own orange, lemon or lime juice using a lemon squeezer. The best juices to use are apple, orange, pineapple, grape, carrot and tomato. Lemon and lime juice are best used in small amounts for flavouring purposes only. Use less liquid for a thicker smoothie. Suitable flavourings: carob powder, vanilla, mint leaves, spices such as nutmeg, cinnamon and cardamom. Dates or other dried fruit can be added as a sweetener. Alternatively, use blackstrap molasses or maple syrup. Fortifying ingredients: These add extra protein and nutrients to the smoothie and include soy-protein powder, ground flaxseed (a good source of omega-3 fatty acids), ground hemp seed, wheat germ, soaked nuts, ground nuts such as almonds, hemp or flax oil, tahini and nut butters. For a 'green' smoothie try adding some spirulina. Mixing and matching Of course you don't need to use all of these ingredients at once! Experiment with different combinations until you discover the ones you prefer. As a general guide when making a smoothie use 2-3 different fruits, about half a cup of juice, half a cup of soya yoghurt, a couple of flavourings and half a cup of crushed ice or frozen fruit. If the smoothie is too thick, then add up to three-quarters of a cup of soya milk and blend again until the desired consistency is obtained.

Making the smoothie Blend the fortifying and liquid ingredients, flavourings and fruit together first. Then add the frozen ingredients and blend until smooth. Serve in a tall glass, decorated with a slice of orange or lime placed over the rim. It is best to drink the smoothie straight away, especially if it contains frozen ingredients. Here are a few ideas to get you started: Blackberry and Mango 100g mango chunks 100g papaya chunks 125ml (1/2 cup) of soya yoghurt 1-2 tbsp. carob powder Juice of 1 large orange (about 100ml) Juice of half a lime Half a frozen banana, sliced 30g blackberries, frozen 125ml (1/2 cup) soya milk Serves 2 Why not collect blackberries from the hedgerows this autumn and freeze them for an all-year-round supply? Strawberry and Orange 300ml soya yoghurt 175ml orange juice 175g frozen strawberries 1frozen banana, sliced Make this smoothie in a food processor. Serves 2 Pineapple and Banana 100g fresh pineapple, cubed Juice of half a lime Juice of 1 orange 1 tbsp. carob powder 80ml (1/3 cup) soya yoghurt Half a frozen banana, sliced Serves 1

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NORTH-WEST VEGAN FESTIVAL 8 MAY 2004 George D Rodger VS stall with George Rodger and Patricia Tricker

t’s been done before in London, but Manchester had never seen anything like it! It was the first-ever vegan festival in Manchester, organised by dynamic duo Neil Lea and Mary Brady, of Realfoods.

There were about 35 stalls, representing a wide variety of voluntary organisations such as animal sanctuaries and animal rights groups, also some commercial firms selling footwear, chocolate and other foods - all vegan of course. And the Vegan Society was also there, with a stall staffed by Council members and other volunteers. New Chair of Council Alex Bourke had a stall for his own company, Vegetarian Guides. The location was near-perfect, a hotel a few steps from Piccadilly Gardens and a few minutes’ walk from the Arndale Shopping Centre.

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Leafletters made sure that passers-by knew it was going on - pretty successfully, as at least 1,200 people (a conservative estimate) visited. Neil was particularly pleased that around 40% of the visitors were meat-eaters, interested in finding out about veganism, so the event was not all about “preaching to the converted”. There was some “preaching” - several speakers gave talks; one by Stephen Walsh was well attended. All the stalls seemed to do well - the Vegan Society stall certainly did, selling out of many popular lines, and picking up quite a few new members. Veggies of Nottingham were the only stall selling hot food, and their volunteers had to work flat out to keep a long queue supplied with “Veggie Burgers” and “Not Dogs”. A problem of success!

Neil and Mary are hoping to do the same sort of thing next year in Birmingham, returning to Manchester the year after. If the Birmingham festival is anything like the Manchester one, Brummie vegans, and interested non-vegans, will have a treat in store.

INDIAN

EXPERIENCE Louise Wallis

hen Louise Wallis former President & Chair of the Vegan Society and one time undercover activist and Frank Frenzy, composer and ex-Vegan Society Council member, set off for a relaxing holiday in India the last thing they expected was TV interviews, press conferences and a media circus. I blame filmmaker Franny Armstrong. She’d commissioned Frank to write a Hindi pop song for Drowned Out, her award winning documentary about Indian villages submerged by the Narmada Dam. The film had inspired us to go to India, so on Boxing Day 2003 we left. We met a friend of Franny’s - Anitha and her 90 year old Mum (a lifelong vegetarian) two days after arriving in Kerala. They were cooking us lunch when Anitha took a call. “That was my friend Jacob” she said, “He knows Franny and wants you to go to his hospital tomorrow. He says you can stay there”. And so the adventure began... Dr Jacob Vadakkanchery is the Director of two Nature Cure hospitals. He made us welcome and on New Years Eve, took us to the beach, where thousands of people had gathered to celebrate. We were waiting for the ritual burning of the 40 foot Father Christmas God/effigy and getting to know each other when Frank mentioned that I’d worked undercover in two animal research labs. Jacob was impressed as he campaigns vociferously against the big drug companies. He asked us to speak at two meetings he’d organised. The next day Frank spoke movingly about the tribal people whose lives were being destroyed by the dam, and I felt like I’d been transported back in time as I recalled a painful past I’d tried to forget.

removed from our gentle country ambience and bumpily transported to the city hospital. This was a little jarring on the nerves, as was the shock of finding 20 journalists (we’d imagined 2) and a television crew waiting for us. Luckily we’d popped into an internet café to download information from the NAVS website. Amazingly their homepage was all about their new campaign in India. My interview with Malayalam News was broadcast to 40 million viewers that night, and we made ten newspapers. The next day strangers were stopping us in the street. Two days later we were back. After a particularly hair-raising journey including a minor collision with a motorbike we arrived dazed and dishevelled to find a room full of people and Jacob just finishing our introduction. Frank was in no fit state to start so I bit the bullet. My speech went well but something was evidently lost in translation as someone asked: "How long have you been on the run in India?" Frank made a wider ranging speech, taking in: veganism, Gandhi, multinationals, globalisation, sacred cows, mad cow disease, the progression of his gout - and that was just while he was warming up! After all this we really did need a holiday: fortunately we had a week left. One of the first things we did after saying goodbye to Jacob was visit a Jain temple. As we paid our respects we realised that India was a kind of homeland where we’d found respect, resolution and healing. Now we just had to find the best restaurant in town!

Twelve years ago I was working undercover as a trainee animal technician for Smith Kline Beecham and St Bartholemew’s Medical College. The police knew I was up to something but they didn’t know what so they followed me everywhere and eventually moved in next door. Finally after 9 months they blew my cover and I was sacked. I gave the information to the National Anti–Vivisection Society (NAVS) who launched a national campaign to save 24 beagles I’d looked after. I made the front cover of the Sunday Sport as “Britain’s No 1 Animal Rights campaigner” and kept my clothes on! On the back of this I was elected President of the Vegan Society. Three years later I blew my top at the AGM after some provocative questioning - and promptly retired from the movement. People who were there didn’t really understand what had happened to me but I was burnt out and traumatised by my experience. Now unexpectedly I had an opportunity to relive it. I wasn’t sure I wanted to, but once I got going I was surprised at how easy it was. After the first two speeches Jacob was excited - he was going to organise two more press conferences for us. By this time Frank had told Jacob he suffered from gout and he’d recommended a 10 day fruit detox. We trusted him so we went for it (and tried not to think of the thalis we were missing). On day 6, feeling fragile and off our heads on toxins, we were

Above, bottom left: Louise Wallis and Frank Frenzy

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FISH AND HEALTH © Stephen Walsh PhD

ily fish is still recommended by some authorities as a source of omega-3 fatty acids and a means of reducing the risk of death from heart disease. Others warn of the dangers of mercury and other poisonous chemicals, particularly during pregnancy. All agree that fish populations are under threat from overfishing, while farming fish such as salmon consumes more fish than it produces. The key question, therefore, is whether there is any health benefit from fish that cannot be matched or bettered by appropriate plant foods without the concomitant risk of mercury and other poisons.

Whilst these trials prove beyond doubt the effectiveness of such plant–based diet changes, they leave some uncertainty as to the specific contribution of the main plant omega3, alpha-linolenic acid (ALNA). The fact that increased ALNA intake is also associated with reduced deaths from heart disease among the general population greatly reduces this uncertainty.

If the evidence on fish and health were overwhelmingly positive, this slight uncertainty might justify the continuing recommendation of fish on health grounds by those unconcerned about animal rights or environmental protection. However, the evidence on fish and health is far from consistent. Whilst fish is the main dietary source of EPA and DHA, it is also, in our polluted world, the main source of toxic methyl mercury and a major source of other toxic chemicals.

Whilst we know that appropriate plant foods generally more than match any benefits of fish or fish oil and that adequate ALNA probably contributes to the heart health benefits of plant foods, we cannot be sure that the specific omega-3s in microalgae and fish – eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) – do not offer additional benefits. We also know, however, that humans can convert dietary ALNA to EPA and DHA within their bodies. Given the right balance of omega-3 to omega-6 fats (about 1 to 3 rather than the 1 to 10 typical of modern diets), the blood levels of EPA associated with health benefits can be achieved without any dietary EPA or DHA. This makes it even less likely that there is any particular benefit to be gained by consuming EPA or DHA directly.

More than ten years ago, studies in Finland – where fish is widely consumed and often highly contaminated with mercury in inland lakes – found no benefit from fish. In the USA, some studies indicated a benefit but others did not.

The strongest evidence comes from experiments changing the diets of heart attack survivors. The main trials on fish and fish oil supplementation indicate a reduction in death rates of 15% to 30%. Trials using plant oils rich in omega-3 fats and monounsaturated fats (rapeseed oil and mustard oil) indicate reductions in death rates of 40% to 70%. These results put the burden of proof on those who continue to recommend fish. Yet controversy remains. In the Lyon Diet Heart Trial – the most successful ever for heart attack survivors – butter and cream were replaced with rapeseed oil and margarine while consumption of fruit and vegetables was moderately increased. Blood tests showed increased omega-3 fatty acids and antioxidants and after two years deaths in the group following this diet were 70% below those given more conventional advice. Clearly, therefore, appropriate plant foods can dramatically reduce the risk of death from heart disease, though it is difficult to say how much of the effect in the Lyon trial was due to the plant omega-3s and how much to other aspects of the diet. A trial in India using mustard oil saw a 40% reduction in mortality without other changes, but even here it is difficult to separate the effects of the omega-3 fatty acids from those of the monounsaturated fats also found in mustard oil.

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Recently the prestigious New England Journal of Medicine published two studies on the association of individual levels of DHA and mercury with heart disease deaths. Both Guallar (2002) and Yoshizawa (2002) found an increase in heart disease risk associated with methyl mercury (the form found in fish). In the former European study, the risk for a first heart attack increased by 47% for those with high mercury levels.

There was no significant benefit for high DHA levels until comparisons were made between individuals with equal mercury levels – thus separating the effects of mercury and omega-3 fatty acids, both of which were strongly linked with fish consumption. This showed that mercury countered the effect of omega-3 fatty acids. In the latter US study, the risk for a first heart attack increased by 27% for those with high mercury levels (after excluding dentists, who are exposed to a different mercury compound). The results of these studies are highly consistent and indicate that high mercury levels substantially diminish or even negate any potential benefit from fish.

For most people, however, flaxseed or rapeseed is the most convenient source of omega-3 fatty acids. In the light of the available evidence, therefore, for the benefit of people, animals and the environment the best source of omega-3 fatty acids is not fish but plant foods. For more information on the use of plant foods to promote health, see Plant Based Nutrition and Health by Stephen Walsh, ISBN 0-907337-26-0.

One to two tablespoons per day of crushed flaxseed (culinary linseed) or one to two teaspoons of flaxseed oil or two to four tablespoons of rapeseed oil provide plenty of ALNA. Omega-6 fats and omega-3 fats compete within the body, so it is also important to avoid excessive use of omega-6 fats. Making the main fats in the diet monounsaturated fats from olive oil, rapeseed oil and nuts limits omega-6 intake – ensuring that the omega-3s are used effectively and giving a healthy preponderance of unsaturated fats over saturated fats. Even if some specific benefit could be shown for dietary EPA and DHA – perhaps for people with unusually poor conversion of ALNA – microalgae would be the preferred source, thus avoiding contaminants in fish and the adverse environmental impact of fishing and fish farming. Another option would be hempseed, which contains stearidonic acid (SDA) – an intermediate conversion product between ALNA and EPA.

Other studies on omega-3 fatty acids Albert (2002): Christine M Albert et al., New England Journal of Medicine, 2002; 346: 11131118, Blood levels of long-chain n-3 fatty acids and the risk of sudden death. Ascherio (1996): Alberto Ascherio et al., British Medical Journal, 1996; 313: 84-90, Dietary fat and risk of coronary heart disease in men: cohort follow up study in the United States. Djousse (2001): Luc Djousse et al., American Journal of Clinical Nutrition, 2001; 74: 612-619, Relation between dietary linolenic acid and coronary artery disease in the National Heart, Lung, and Blood Institute Family Heart Study.

A UK study comparing fish oil and flaxseed observed that fish oil also increased the susceptibility of cholesterol to oxidation, potentially increasing the risk of heart disease, while the high flaxseed diets did not. Mercury exposure in the womb poses a risk to children’s brain development. This further undermines potential benefits of omega-3s from fish for brain development since fish is the main source of toxic methyl mercury: about 20% of women consuming fish three times a month or more were found to have blood mercury levels exceeding the US safety limit, while all those not consuming fish had levels within the safety limit. Fortunately, there are good plant–based alternatives to fish.

GISSI (1999): GISSI-Prevenzione Investigators, The Lancet, 1999; 354: 447-455, Dietary supplementation with n-3 polyunsaturated fatty acids and vitamin E after myocardial infarction: results of the GISSI-Prevenzione trial.

Djousse (2003): Luc Djousse et al., American Journal of Clinical Nutrition, 2003; 77: 819-825, Dietary linolenic acid and carotid atherosclerosis: the National Heart, Lung, and Blood Institute Family Heart Study. Dolecek (1992): Therese A Dolecek, Proceedings of the Society for Experimental Biology and Medicine, 1992; 200: 177-182, Epidemiological evidence of relationships between dietary polyunsaturated fatty acids and mortality in the Multiple Risk Factor Intervention Trial.

References Trials using plant oils rich in ALNA to reduce heart disease deaths De Lorgeril (1994): Michel de Lorgeril et al., The Lancet, 1994; 343: 1454-1459, Mediterranean alpha-linolenic acid-rich diet in secondary prevention of coronary heart disease. Renaud (1995): Serge Renaud et al., American Journal of Clinical Nutrition, 1995; 61: 1360S1367S, Cretan Mediterranean diet for prevention of coronary heart disease.

Hu (1999): Frank B Hu et al., American Journal of Clinical Nutrition, 1999; 69: 890-897, Dietary intake of alpha-linolenic acid and risk of fatal ischemic heart disease among women Hu (2002): Frank B Hu et al., Journal of the American Medical Association, 2002; 287: 18151821, Fish and omega-3 fatty acid intake and risk of coronary heart disease in women. Marckmann (1999): P Marckmann and M Gronbaek, European Journal of Clinical Nutrition, 1999; 53: 585-590, Fish consumption and coronary heart disease mortality. A systematic review of prospective cohort studies. Environmental issues related to fish

Singh (1997): Ram B Singh et al., Cardiovascular Drugs and Therapy, 1997; 11: 485-491, Randomized, double-blind, placebo-controlled trial of fish oil and mustard oil in patients with suspected acute myocardial infarction: The Indian experiment of infarct survival – 4.

Guallar (2002): Eliseo Guallar et al., New England Journal of Medicine, 2002; 347: 1747-1754, Mercury, fish oils and the risk of myocardial infarction.

Trials on fish oils

Pauly (2002): Daniel Pauly et al., Nature, 2002; 418: 689-695, Towards sustainability in world fisheries.

Bucher (2002): Heiner C Bucher et al., American Journal of Medicine, 2002; 112: 298-304, N-3 polyunsaturated fatty acids in coronary heart disease: a meta-analysis of randomized controlled trials.

Schober (2003): Susan E Schober et al., Journal of the American Medical Association, 2003; 289: 1667-1674, Blood mercury levels in US children and women of childbearing age, 1999-2000.

Burr (1989): M L Burr et al., The Lancet ii, 1989, 757-761, Effects of changes in fat, fish and fibre intakes on death and myocardial reinfarction: Diet And Reinfarction Trial (DART).

Yoshizawa (2002): Kazuko Yoshizawa et al., New England Journal of Medicine, 2002; 347: 17551760, Mercury and the risk of coronary heart disease in men.

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NETTLES ARE NICE! © Julie Coomer C.H.Ed.Dip.NutTh

henever I mention to anyone that I sometimes eat nettles, they give me a funny look. I don’t think it’s so much to do with the sting, that doesn’t seem to occur to them. They just look at me like I’m some kind of nutter who goes round picking plants that grow in rough places, on the sides of roads and are the one thing most people want to eliminate from their gardens. And why, I see them thinking, would I want to go picking nettles when I could buy perfectly good vegetables in any supermarket?

Nettle and Leek soup 3 large leeks 1 pint fresh nettle tops 2 medium potatoes 1 pint soya milk half pint boiling water with a vegetable stock cube or equivalent dissolved in it. Vegetable oil Salt and pepper to taste

Well for one thing, as a nutritional therapist I like my greens fresh and as the stinging nettle is edible and common, it’s a ready and nutritious addition to any diet. Samuel Pepys ate nettle porridge and nettles have been used for centuries not only as a food but also for their health benefits. Nettles tend to rob the soil of nutrients, so are an abundant source of goodness and contain useful amounts of protein, fibre, chlorophyll, iron, manganese, potassium, silica, sulphur, betacarotene and vitamin C. They’ve long been used in tonics for anaemia, and it seems that those old wives were right, the vitamin content of nettles ensures the iron they contain is properly absorbed. The nitrogen content of nettles makes them an excellent garden mulch that, weight for weight, is often richer in nutrients than commercial fertilisers. Nettles were also a common flavouring for beer, long after the Romans brought hops to England, because of the good flavour they give. This time of year when the young shoots are bursting out is the best time to pick nettles for eating. Use a pair of gloves and take just the first inch or two of new tips. Make sure they come from a safe source, so avoid the side of the roads or dodgy waste ground. If you know someone who practices organic gardening, they most probably have a patch of nettles to encourage beneficial insects and might let you pinch some.

Trim, wash and slice the leeks into rings, peel and finely dice the potatoes. Place them in a pan with one or two tablespoons of oil and put them on a very low heat with a lid on to ‘sweat’ for ten minutes, stirring occasionally. Take out a few tablespoons of the leeks and set aside. Wash the nettles and add them to the pan along with the milk and hot water, and then simmer gently for fifteen minutes. Blend the soup until smooth. Add salt and pepper to taste, and put back in the rest of the leeks for a few chunky bits. Nettle Beer

Before cooking, wash your nettles and remove any tough stems. Cooking destroys the formic acid that causes the stings we are all familiar with. You can just boil them for four or five minutes or until tender and serve like any standard vegetable. Or, as nettles boil down to a dark green pulp with a slightly bitter taste, they are excellent to use in soups and sauces. Another way to reap the nutritional benefits of nettles is to dry the leaves in a warm oven and then powder them. This powder can be used to add the odd spoonful of goodness to cooking here and there through the year. Alternatively, boil a batch up and save the water to freeze in pots for use as stock in soups and casseroles. Many will think you mad for eating nettles, but if you serve them a dish containing them at your next dinner party you’ll not only be giving them a nutritional boost, but a huge surprise too when they find out how delicious they really can be.

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450g malt extract 175g brown sugar 1kg nettle tops, washed 4 litres warm water 25g beer yeast Dissolve the malt and brown sugar in half of the warm water. Boil the nettles in the other half of the water for half an hour and leave to cool. Strain the nettle liquid onto the malt and sugar mixture and stir in the yeast. Cover and leave to ferment for five or six days, removing any frothy scum each day. When it’s finished fermenting, or stopped bubbling, siphon or strain through fine muslin into beer bottles. Leave an inch or two space near the top, which should be tight fitting. Leave in a warmish cupboard for a week then put in a cooler place. It should be ready to drink within a few weeks.

Reviews Eternal Treblinka by Charles Patterson Publishers: Lantern Books ISBN: 1-930051-99-9 Cover price: $20.00 Abstract of Interview with the author by Richard Schwartz, PhD RS: For those not yet familiar with Eternal Treblinka, what’s your book about? CP: It’s about similar attitudes and methods behind our society’s treatment of animals and the way people have often mistreated each other throughout history, most notably during the Holocaust. This parallel may surprise some people, but as I contend in the book, the exploitation of animals was the model and inspiration for the atrocities people committed against each other, slavery and the Holocaust being but two of the more dramatic examples. In the first part of the book (Chapters 1-2) I describe the emergence of human supremacy and the widespread belief that human beings are the “master species.” Then in the next part (Chapters 3-5) I discuss the industrialized slaughter of both animals and people in modern times. The last part of the book (Chapters 6-8) profiles Jewish and German animal advocates on both sides of the Holocaust, including the great Yiddish writer and Nobel Laureate Isaac Bashevis Singer. RS: What connections are there between the mistreatment of animals and the mistreatment of people? CP: That’s really what the book is all about. I maintain that the exploitation and slaughter of animals was and is the model and impetus for human oppression and violence—war, terrorism, slavery, genocide, and the countless other atrocities we humans persist in inflicting on each other.

In the book I show how the enslavement (“domestication”) of animals led to human slavery, how the breeding of domesticated animals led to compulsory sterilization, euthanasia killings, and genocide, and how the assembly-line slaughter of animals led to the assemblyline slaughter of people. A better understanding of these connections should help make our planet a more humane and liveable place for all of us people and animals alike. A new awareness is essential for the survival of our endangered planet. RS: What do you hope your book accomplishes? CP: I hope very much that it will sensitise people to the kind of mentality that produced the Holocaust and thus help reduce the chances of anything like it from ever happening again. I also hope the book helps our society recognise, acknowledge, and take responsibility for our horrific treatment of animals and helps curb our arrogant attitude toward the earth and the rest of its inhabitants that is causing such environmental havoc. I would like the book’s discussion of the root causes of the Holocaust to reduce the level of human and animal suffering in the world. What I would really love to see happen, of course, is an abrupt halt to our relentless killing of calves, sheep, chickens, pigs, horses, and all the other innocents, but unfortunately that’s not going to happen soon. © Richard Schwartz and Charles Patterson Under the Stairs by Mary Brady Publishers: Magpie House ISBN: 0-9544721-0-1 Cover price: £4.99 If you had any doubts that animal abuse and child abuse were linked this book will certainly wipe them all away. The story is dramatic, romantic and steeped in vegan philosophy.

It is hard to put the book down and at just 94 pages it is certainly possible to read it in one go. Any one with an Animal Rights background will identify with Cat, the heroine, and recognise echoes of their own vegan childhood. And how refreshing it is to see the slow awakening of Peter to the injustices animals suffer in our world....a world not so different from his own haunted as he is by the violence of his stepfather. Sad, funny and always inspiring this is a book that every teenager and adult will enjoy and, hopefully, learn from. The Pig Who Sang to the Moon by Jeffrey Moussaieff Masson Publishers: Jonathan Cape ISBN: 0224061186 Cover price: From the author of When Elephants Weep and Dogs Never Lie About Love comes an inspirational new book about the emotional lives of farmed animals. The title refers to Piglet, who lived on a beach and went swimming every morning, liked to hear violin music, loved having her tummy rubbed and was heard making sweet singing noises on the night of the full moon. Masson shares more tales with the reader – each giving us a little more insight into the emotions and intelligence of pigs, cows, sheep, chickens and ducks. If this sounds too anthropomorphic for your tastes, don’t worry - the anecdotal evidence is backed up by historical and scientific observation throughout. Juxtaposed with this evidence of sentience are heartbreaking descriptions of how animals are treated in modern agriculture. This combination makes the book a wonderful introduction to the thoughts and feelings of farmed animals and which no one could read without reevaluating our species’ relationship with the animals we breed for food.

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AGM NOTICE The next Annual General Meeting of the Vegan Society will be held on Saturday 30 October 2004 at Conway Hall, Red Lion Square, London WC1.

PROPOSALS FOR RESOLUTION Proposals for resolution, to be considered by Council for inclusion on the AGM 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 30 July. For your guidance Ordinary Proposals should: 8 be proposed and seconded by paid-up full (not supporter) members 8 in the interests of economy and clarity, not exceed 100 words 8 propose some form of action 8 propose one single action ie they must not be composite proposals 8 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 448820 ext 839 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: 8 have been a full (not supporter) member of the Society for 12 months or longer (as at 30 October 2004) 8 not be disqualified under company or charity law from being a trustee/director 8 submit a written nomination duly signed by a proposer and seconder who are paid-up full members 8 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 30 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 A5 SAE marked ‘PCNP’ to: Council Elections, Donald Watson House, 7 Battle Road, ST LEONARDS–ON–SEA, East Sussex, TN37 7AA.

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

About 20 years ago I was given a fantastic recipe for eggless sponge, which I made so often I committed it to memory! However I can no longer remember the exact recipe and other recipes don't compare. Here's what I do remember: Sugar dissolved in warm water with oil and vinegar added. Flour and bicarbonate of soda in a separate bowl. When oven and tins are ready, quickly mix together to a batter and while it is still frothing up pour into the tins and bake. Can anyone tell me the quantities etc? I truly mourn for this one as it was fail-safe, delicious and lent itself well to variations. Many thanks Tina Wildy

Most of us are concerned at environmental degradation but should we be concerned at deforestation when, as is now happening in Brazil, it is carried out in order to make way for organic soya bean growing? In the Spring 2004 issue Good Energy (formerly unit[e]) has an advert with a pretty picture of a land-based wind turbine. David Bellamy, an authority on the environment, is opposed to landbased wind farms as they are detrimental to the immediate environment - and all for a very intermittent supply of energy. Also worth looking at is the use by vegetarians and vegans of pictures of cuddly animals, whose lives we may save if we campaign against animal farming. Ironically, such creatures owe their existence - such as it is - to our fellow-citizens' demand for meat, wool, hides etc. 100% veganism would first, require the rapid slaughter of most existing farm animals on the grounds of cost of feed, vets' bills and so on; second, and as a consequence, produce a countryside almost devoid of animals. How often do we think about this, and are we happy at such a prospect, remote as it is? I hope these matters will receive attention in forthcoming issues. Bruce A Smith

On 26th. February 2004, I gave my 100th donation of blood. My first was in 1982, about eighteen months after I became Vegetarian, and I have now been Vegan for thirteen years. This rather shoots holes in the "must eat meat for the iron" theory doesn’t it? David Harriman Goldsithney, Cornwall

OBITUARY Mrs Ann Dallas, a member of the Society since 1966, passed away on Monday 29 March 2004 aged 90. She was dedicated to her garden and created her very own ‘garden of Eden’. Her burial took place on 5 April at the South Downs Natural Burial site.

I write with details of a competition that may appeal to those readers of The Vegan with an interest in things Czech or Slovak. Writing on veganism and related issues would be most welcome in the British Czech & Slovak Association's 2004 competition. The BCSA are offering a first prize of £300, and a second prize of £100, for the best pieces of original writing relating to the links between Britain and the Czech and Slovak Republics, or describing society in transition in the Republics since the Velvet Revolution in 1989. Entries can be fact or fiction. Authors may be of any age, nationality or educational background. Entries should be in English and of 1,500 to 2,000 words. The closing date is 30 June. Entry is free. Last year’s competition was won by Jonathan Gresty, of Presov in Slovakia, with an essay on the rhythms of the Slovak year. In it Jonathan described the seasonal aspects of life in Slovakia, and reflected on the effects on globalisation and Westernisation in recent years. Full details are available on the Specials page of the BCSA website, www.bcsa.co.uk, or from the BCSA Prize Administrator, at 24 Ferndale, Tunbridge Wells, Kent, TN2 3NS, England, by e-mail to prize@bcsa.co.uk or by phone on +44 (0) 1892 543206. Edward Peacock BCSA Prize Administrator

I was recently in a medical trial conducted by Zoue Lloyd-Wright researching vitamin B12 and DHA. Some results are now available. As it happened, I was on a placebo with neither B12 nor DHA. During the trial I took no dietary B12 and my B12 level went from 615 nanograms per litre to a very low 129 nanograms per litre. When I looked at my other haematology results, I saw that over the same period my homocysteine level had gone up from a healthy 9.3 micromoles per litre to an unhealthy 31.4 micromoles per litre - way above the recommended upper limit of 15 micromoles per litre. This ties in with what Stephen Walsh of the Vegan Society has regularly been pointing out, especially in his book Plant Based Nutrition and Health. Vegans should be very aware that a low B12 level, apart from risking anaemia and nerve damage, causes an unhealthily high homocysteine level which is linked to heart disease. This stops them from attaining the good health that a well balanced vegan diet can give. Everybody should have good health. Healthy vegans are a better advertisement for the vegan diet, and B12 tablets are pretty cheap. Jon Fitter Plaistow, London

The Vegan l Summer 2004

Membership / Renewal

I wish to become a member and support the work of the Vegan Society. I wish to renew my membership. Membership No. (if known)......................................................................

Name:................................................................................Address:.......................................................................................... Postcode:........................................Tel:..........................................................email:.................................................................. Date of Birth: (for security purposes)........../.........../..........Occupation:..................................................................................... Please tick this box if you are a dietary Vegan. This entitles you to voting rights in the Society’s elections if aged 18+. Please treat my membership subscription as Gift Aid. I have paid UK income or capital gains tax equal to the amount the Society reclaims. My income is less than £8000 per year and I qualify for the low income discount of 33%.*

A copy of the Society’s rules (Memo & Articles of Association) can be viewed on our website or at our office. Alternatively you may buy

I wish to enrol other members of my household for an additional £7 each.**

a copy for £5.

Please give full names of additional members and specify if dietary vegan and / or under 18. (If more than four additional members please attach separate sheet.)

Membership

How to pay Individual £21

* Less £7 low-income deduction (if applicable) ** Add £7 per additional household member Memo & Articles of Association £5 Overseas: Europe +£5 / Rest of World +£7 Payment may be made by credit card, sterling International money order or sterling cheque drawn on a British bank.

Donation Total:

Cheque / PO payable to The Vegan Society Credit / Debit card (enter details below) Direct Debit (phone for details) Website: www.vegansociety.com Please debit my Visa / Mastercard Access / Eurocard / Visa Delta Connect / Switch / Solo card number

OOOOOOOOOOOOOOOOOOO Name on card:.........................................................................Signature:.................................................................. Today’s date........./........./.......Start date:......../........Expiry date......../........Switch Issue No.:..................... The Vegan l Summer 2004

LOCAL GROUPS NEWS There is no formal Vegan Society affiliation – so long as it’s obvious from the name that a group is for vegans and not just vegetarians, and a Vegan Society member is the named contact, it can be listed. Please let the Local Contacts’ Coordinator know of any omitted. Check first that the contact person is a full member of the Vegan Society. If not, you could offer to be the contact yourself and get publicity for the group. Groups listed for the first time have * before their name.

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events Updated diaries and events information can be viewed at www.veggies.org.uk, www.veganlondon.freeserve.co.uk, www.worldveganday.org and www.veganvillage.co.uk

8 MAY Monday 24th - Sunday 30th National Vegetarian Week Contact Vegetarian Society T. 0161 925 2000 email info@vegsoc.org www.vegsoc.org/nvw/

Vegan Society. Contact Alison & Robin at Vegan Festival (London), c/o CALF, BM 8889, London WC1N 3XX.

www.londonveganfestival.org.uk

Tuesday 25th ‘Jubilee Walk’ Rally 2pm – meet at Guide Bridge Station for 6 mile walk via canal to Deansgate Station in Manchester city centre, followed by social in Square Albert (Albert Square) pub. 6.30pm – Laurence Main’s talk ’Loving the Land’ at the Friends Meeting House, 6 Mount Street, Manchester M2 5NS. Contact Peter or Diana White T. 0161 9283614

Monday 5th – Sunday 11th National Cruelty Free Week BUAV – T.020 7700 48888 email fundraising@buav.org

8 JUNE

8 AUGUST

Saturday 5 June, 12.30pm onwards Aberdeen Vegans and Friends First Saturday each month, vegan lunch at Lemon Tree Café-Bar (corner Queen St and West North St), details from George Rodger

Saturday 7th – Saturday 21st Vegan Camp – Northumberland Contact Vegan Camp, c/o 245 Gladstone Street, Nottingham, NG7 6HX T. 0845 330 3918 email info@vegancamp.org

Saturday 5th – Saturday 12th 11th Vegan Summer Gathering Mumbles, South Wales. For details send SAE to Vegan Summer Gathering c/o Malcolm Horne, Brynderwen, Crymlyn Road, Llansamlet, Swansea. SA7 9XT T. 01792 792442 email vegancom@btinternet.com www.veganviews.org.uk/vsg Sunday 13th, 3pm First British Interfaith Service in celebration of animals Golders Green Unitarian Church, Hoop Lane, London, NW11 8BS, main speaker – Revd Professor Andrew Linzey Saturday 26th, 11am to 5pm Vegans in Scotland Food & stalls. Steiner School, Lumsden Street, Partick, Glasgow. Contact Vegan Scotland at vegan_scotland@yahoo.co.uk or T. 07931 886 573

8 JULY Sunday 4th Vegan Festival (London) – the former National Vegan Festival Kensington Town Hall, Hornton Street, London W8 (nr tube: High Street Kensington). 10am - 7pm. Stalls, speakers, vegan food & drink, music & more. Admission £1 (under 16 free). Sponsored by the

Friday 23rd – Sunday 25th Womad Vegan Gazebo – Reading Interested. Contact Stephen Paul and Sophie Fenwick of Thames Valley Vegans and Vegetarians T. 0118 946 4858 email tvvvs@makessense.co.uk www.makessense.co.uk/tvvvs

Sunday 14th, 12-5pm Cruelty-Free Fayre in North Yorkshire To help or more details contact Karen 01723 870366

8 OCTOBER Saturday 30th, 12pm – 5pm Vegan AGM Venue: Conway Hall, Red Lion Square, London (nr tube Holborn). AGM starts 2pm. As usual food will be available before the meeting. Sunday 31st - Sunday 7th Nov Diamond Jubilee UK Vegan Week see www.worldveganday.org

8 NOVEMBER Monday 1st The Vegan Society’s Diamond Jubilee & World Vegan Day Thursday 4th Diamond Jubilee Awards & Fundraising Dinner Dance – London Tickets £115 per person or £950 to sponsor table for 10. Contact Sundari Poorun T. 01424 448824 email membership@vegansociety.com

LOCAL CONTACTS NEWS Members in the Midlands and even beyond will be pleased to know that both long-promised Activists’ Days have now been fixed – at the Sumac Centre in Nottingham on Saturday 19 June and at the Warehouse Café in Birmingham on Saturday 4 September. If you live in one of these areas you will be getting a letter giving further details in due course, but any member who can get there is welcome to attend and should contact me for details. If you are considering becoming a Local Contact or simply want to be more active but not necessarily to be listed please book your place as soon as possible. The meeting for Local Contacts due to have been held last month in Reading had to be postponed and will now take place on Saturday 25 September. Details are available from Berkshire Local Contacts Sophie and Stephen who have kindly offered to host it. You will have noticed that we have four new Local Contacts and that the number of groups listed has now reached the magic figure of SIXTY, highly appropriate in the year of the Society’s Diamond Jubilee! Please support your local group. If it appears not to put on the sort of event you’re interested in why not contact them in any case and let them know what you do want? It’s also worth bearing in mind that the fact that no events are listed does not mean that nothing is happening locally. It may be that the information arrived after the magazine had already gone to the printer. There have been several enquiries recently from people who’d like to set up a group but haven’t time to do so on their own. If you feel the same do let me know because you may be able to team up with someone else. Once someone’s agreed to start a group not only can it be listed in the magazine and on the website but a letter can be sent to all the Society’s members in the area to tell them about it. The response rate is very good and most of the new groups have been helped to get going in this way. The North-West Vegan Festival in Manchester will be over by the time you read this but I’m sure it will have been a real success and I hope to have met lots of you there. With Kensington Town Hall being much bigger than Conway Hall the London Vegan Festival on 4 July promises to be better than ever so I’m really disappointed not to be able to attend this year. However I hope to see some of you at the Vegan Camp in Northumberland in August. Patricia Tricker, National Local Contacts’ Coordinator

Monday 8th –Sunday 14th World Veg Congress Florianopolis, Brazil, see www.ivu.org/congress/2004

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VEGAN SOCIETY LOCAL CONTACTS 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)

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LISTINGS Founder Donald Watson Hon Patrons Freya Dinshah Maneka Gandhi Dr. Michael Klaper Arthur Ling Moby Cor Nouws Wendy Turner Donald Watson Benjamin Zephaniah Council Alex Bourke (Chair) Chris Childe Vanessa Clarke Laurence Klein (Hon Treasurer) Laurence Main Caroline Malkinson Marc Palmer Karin Ridgers Cynthia Robinson George Rodger Patricia Tricker Stephen Walsh National Local Contacts Co-ordinator Patricia M. Tricker STAFF Chief Executive Officer Rick Savage Administration/Finance Officer Janet Pender Head of Promotions/PR Tony Weston Information Officer Catriona Toms Information Assistant vacant Fundraising/Marketing Officer vacant Sales & Membership Officer Sundari Poorun Sales & Membership Assistants Peter Richardson Andrew Lawson Sales Assistant John Rawden Volunteers Cliff Thompson Erica Wilson Dietary Consultant Sandra Hood

VEGANISM may be defined as a way of living which seeks to exclude, as far as possible and practical, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose. In dietary terms it refers to the practice of dispensing with all animal produce — including meat, fish, poultry, eggs, animal milks, honey, and their derivatives. Abhorrence of the cruel practices inherent in an agricultural system based on the abuse 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 VEGAN SOCIETY was formed in England in November 1944 by a group of vegetarians who had recognised the ethical compromises implicit in lacto-vegetarianism (ie dairy dependent). Today, the Society continues to highlight the breaking of the strong maternal bond between the cow and her 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.

The Vegan l Summer 2004

CLASSIFIEDS (UK) HOLIDAY

CUMBRIA

SCOTLAND

ACCOMMODATION

DORSET

CORNWALL HAMPSHIRE MY HOME IS YOUR HOME Bed and Breakfast. Country cottage bedroom. Plenty of scrumptious veggie/vegan food. Food lovers and cat lovers especially welcome! Cockermouth Town Centre, Cumbria 01900 824045 £35 per couple £20 per person

NEW FOREST Vegetarian/Vegan Guest House - Perfect for walking, cycling etc. B&B from £24pppn - evening meals - 023 8029 2531 or www.veggiebarn.net

ISLE OF WIGHT

SUSSEX

LANCASHIRE DEVON

WALES 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 ST. IVES - Self-catering accommodation - Vegan restaurant situated in same complex. Close to beaches, harbour, shops and Tate gallery. T. 01736 79525

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DEVON (Lydford) S/C for N/S visitors at VEGFAM’s HQ. SAE to ‘The Sanctuary’, nr Lydford, Okehampton EX20 4AL. Tel/Fax 01822 8202003

MANCHESTER SUBURBS Bohemian B&B. Cosy family home. Holistic therapy/art options. Pets welcome. Telephone for details 07746 103248

PEMBROKESHIRE. A warm welcome & good food (exclusively Veg/Vegan) in modern bungalow. Close to Newgale beach. Coastal paths to explore. Green Haven B&B - Tel. 01437 710756

HOLIDAYS

DISCOUNT CARD

ABROAD

CARDIGAN BAY, West Wales, 18th Century self catering cottage on non working farm, sleeps five. Discount to Vegan Society readers. Tel: 01239 811423. www.bwthynbarri.co.uk TRADITIONAL SELF-CATERING ACCOMMODATION and Bed & Breakfast, situated on Pembrokeshire coast path with spectacular cliffs & wildlife, including seals and choughs. Excellent vegan and vegetarian cooking. Tel 01437 721677 www.sheepdogtraining.co.uk MACHYNLLETH B&B. Relax in our WTB 4Star bungalow overlooking the Dyfi valley and enjoy delicious organic veg/vegan breakfasts. Spectcular scenery - coast nearby. Secure parking. 01654 702562 SOUTH WEST WALES tranquillity, natural beauty and friendliness. Self-catering cottages only metres from sandy beach and lovely walks. Heated outdoor swimming pool and excellent facilities. Eco-friendly owners. Tel 01267 241654 www.innisfreeholidays.co.uk

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, Ballylickey, Bantry, Co Cork, Ireland. Tel. 003532766146

This card entitles the bearer to discounts at a range of outlets, restaurants and hotels. A full list of discounts is available from The Vegan Society.

web:http://homepage.eircom.net/~greenlodge or Text 353861955451

DISCOUNT CARD THE VEGAN VALID FROM

JUNE 2004 UNTIL

AUGUST 2004

REFERENCE CODE

Ref: UIE 072

ALPUJARRAS - ANDALUCIA Attractive townhouse.Garage,roof terrace. Excellent views, birds, walks. Wholefood shops and restaurants serving veggie food in town. Sleeps 2 -6.From £230 pw. Available all year.Tel:01736 753555.

PYRENEES:Vegan B+B, dble room w/shower and organic brek:40 euros per couple per night, incl breakfast. Contact Sue or Trev, Le Guerrat, 09420 Rimont, France. Web: http://vegan.port5.com/flashvegangite2.html

TEMPEH KITS – it’s so easy and cheap to make this PERFECT protein food for vegans at home. Kits comprise enough starter for 10.5kg finished tempeh PLUS a colour instruction/recipe book - £15. Call Polly at PHYTOFOODS – 01547 510242

SOUTH WEST FRANCE gate house to Domaine. Large gardens, forest, suit couple with child. 20 mins from Carcassonne Airport. Transport essential. Close to mountains and sea. £200 weekly. Tel/Fax 00334 68605166 Vegan owners.

COSMETICS

SOUTHERN GREECE: Varied workshops, walking holidays, healing and tranquil holidays. Friendly centre, home-grown organic vegetarian food - vegans very welcome. On coast, stunning views. 00 30 6947 887 342 www.galiniholidays.co.uk

YORKSHIRE

LA PORTE ROUGE Mortagne-au-Perche, Normandy. Comfortable town house within City walls with countryside beyond. Our organic potager takes pride of place in an extensive walled garden. We are vegetarian and vegan cooks serving homemade meals with wines suitable for all. Bed and evening meal inclusive of all drinks and breakfast for two is 100 . (0033) 2.33.25.39.95

EATING OUT St. Ives - Vegan/Vegetarian Restaurant opening Summer 2004, Royal Square, St. Ives. Self-catering accommodation available in same complex. T. 01736 795255

NORTH YORKSHIRE Comfortable, homely, exclusively vegetarian/vegan B&B from £17 p.p./p.n. at Prospect Cottage situated in Ingleton village. Wonderful walking country. Tel: 015242 41328 WHITBY B&B FALCON GUESTHOUSE. Vegan/vegetarian Quiet location, seven minutes’ walk from centre and harbour. Lounge and sunny breakfast room. Teamaking facilities. No smoking throughout. Ample breakfast, with organic fare. £18 p.p.p.n. (for couple). Tel 01947 603507

ARTICLES AND ADVERTISEMENTS TO BE SUBMITTED BY 8 JULY 2004 FOR INCLUSION IN THE AUTUMN ISSUE OF THE VEGAN

MISCELLANEOUS GREEN/DIY FUNERALS Eco-friendly inexpensive coffins, memorial treeplanting. Please send £1 in unused stamps with A5 size 33p SAE to Box 328 VEGAN NURSERY For all your garden needs & Vegan produce. Phone for catalogue 01559-371838 SPANISH INTENSIVE COURSES for beginners in vegan PermaculturaCanaDulce, Andalucía, southern Spain. Kundalini Yoga and other activities. Dates: 3-16th May/ 13-26th September. Tel: +34607632937. http://www.permaculturacanadulce.org

FOOD

RECYCLING/PAPERMAKING. Hand crafted cards workshops plus vegan lunch. Space limited. Tel 07746 103248 for details. EXHIBITION OF VEGAN PAINTINGS in Penzance in August, including inspiring vegetable portraits,wth 25% of sales going to the Vegan Society. For a picture preview visit our tasty website at Veganalia.com!

The Vegan l Summer 2004

CLASSIFIEDS GAY VEGETARIAN FEMALE 24, down to earth and sensitive, looking for romance and love! I enjoy yoga, reading, music, animals and interesting conversation! Prefer slightly older non smokers please. Bath.

DISCOUNT CARD

people

Donald Watson House 7 Battle Road St. Leonards on Sea East Sussex TN37 7AA

animals

environment

Tel: 0845 45 88244 Fax: 01424 717064 info@vegansociety.com www.vegansociety.com

THE VEGAN DISCOUNT CARD

BRYNDERWEN VEGAN COMMUNITY. Spacious house near Swansea with garden/land. Some people live at Brynderwen, others independently nearby. Business possibilities. Visitor fortnight 10-25 July. See www.veganviews.org.uk/brynderwen, or

MAIDA VALE (NW London). New group forming. Anyone interested please call 0208 8968 2089.

ACCOMODATION ROOM TO LET, vegan household, non smoker preferred. Must like animals as I have dogs, cats. Phone Ros for a chat if interested. Phone 01843 589027, Ramsgate area. QUIET MAIDA VALE. Nice, sunny room 13ft x 12ft approx. Flat share one other, clean and reliable. MUST BE org. vegan/vegetarian female, Eco-system friendly with commonsense - awareness. £70 weekly (bills included). 020 8968 2089 VEGAN couple and vegan cat seeking 12 bedroom unfurnished house or ground floor maisonette to rent in Exeter area. Preferably with own garden of any size and away from busy main roads. Please contact Emma on 07905 389560 BRIGHTON. 2/3 rooms, sunny Victorian house. Furnished/unfurnished. Close Preston Park, transport & local shop. Pref n/s. £325-£450 plus bills. T. 07961 391948

PERSONAL RAW VEGAN MALE 27 seeks affectionate female for romance to live on commune with. Bath area. Likes nature, walks in countryside, sports, dancing, music, yoga, spiritual enlightenment. Box 630

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GENUINE VEGAN MALE (40s) seeks understanding childfree vegan female for companionship only or soulmate for lifelong commitment. Age open. Greater Manchester Area. Write and show me there are some friendly caring people left. VEGAN MALE, 49, seeks female for lasting relationship, to share homemaking and having children together. Interests include nature, growing food, raw food nurition, the environment, books, crafts, walking and running. Age and location immaterial.

FINANCE Box Numbers When replying to a box number address your envelope as follows:

OPPORTUNITIES WORK EXPERIENCE REQUIRED by a vegan textile multi-media 2nd year university student. A film, television or magazine placement during the summer desired. I am hardworking, positive and creative. Contact

To place a personal ad please send your wording (max 35 words) and £6 payment, specifying in which section you would like your ad to appear. Please add £2 if you would like a box number. Commercial advertisers should phone 01424 448822 or email adverts@vegansociety.com for assistance and rates.

Box no. ___,The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex, TN37 7AA

FEMALE VERY YOUNG 55 vegetarian, lively, friendly, caring. Interests: animal welfare, singing, folk, blues, dogwalking, travel. Likes ‘Fast Show’, ‘Withnail’, motorbikes. Seeks caring male for friendship, possibly lasting relationship. Hampshire based. 07752600144 VEGAN FEMALE ‘30’s into animal welfare. Petite pretty redhead. Kind, GSOH. non-smoker, no children. Not into clubs. Likes travel, walking, cycling, nature, photography, cooking, films, music etc. WLTM similar male companion. Also female penpals. Box 631 Hi. My name is John, 24, newly vegan. Fine art training and interests, very health conscious and caring nature. Love to meet similar minded female for friendship, romance. Look forward to hearing from you. Box 633. KINDNESS UNLIMITED is an international friendship network for Christians of any denomination or none who are, or are becoming, vegetarian or vegan. Free membership. Information from : Kindness Unlimited, The Old Vicarage, Llangynog, Carmarthen. SA3

HUMAN WRITES is a non-profit humanitarian organisation offering support to death row prisoners through letter writing. Please make someone’s life better with your letters. For details, SAE to: 343a Carlton Hill, Carlton, Nottingham, NG4 1JE. Thanks!

UNSECURED LOANS. Mortgages, Remortgages, right-to-buy. Self-certification - up to 90% - with without accounts. Buy-to-let specialists. Purchase 100% and negative equity, 95% cash-back. Email info@circle-finance.co.uk or

TO ADVERTISE IN THE VEGAN CONTACT 01424 448822 OR EMAIL ADVERTS@VEGANSOCIETY.COM FOR ASSISTANCE OR A QUOTE

www.circle-finance.co.uk

FREEBIES A PILL TO LOSE WEIGHT? Free veggie 3day trial pack. Send self-addressed envelope to Millene - Roundlodge, Belstead Road, Ipswich, IP2 9EH ANIMALS LAMENT - The Prophet Denounces! The voice of Truth. Free 160 page booklet at : The Word, PO Box 5643, 97006 Wurzburg Germany. ISBN 1-890841-20-x www.universal-life.cc THE MURDER of Animals is the Death of Humans. Free booklet: The Word, PO Box 5643, 97006 Wurzburg, Germany. www.universal-life.cc

PRACTITIONERS Vegan but still sick? Health and nutritional consultations and iridology by Dr Gina Shaw. Correspondence course in natural health, health magazine and books, etc. www.vibrancy.homestead.com/pageone. html

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

PRIZE CROSSWORD

Kate Sweeney

ACROSS 1 6 8 10 11 13 15 17 18 19 20 23 25 26

DOWN

27 28 1 2 3 4 5 7 9 12 14 16 19 21 22 24

Trimming or decoration for food (7) Hard aromatic seed used as spice when grated or ground (6) Fruiting spike of corn (3) Cereal grass (3) A type of squash (5) Fruits of the flax plant, a source of oil (8) In the form of something a vegan would not eat (3-6) Strawberry-flavoured liqueur: _ _ _ _ _ de fraise (5) Not self-raising (5) Tree tomato (9) Small dumplings of flour, semolina or potatoes (8) Winter cabbage (5) Seed-bud of a potato (3) Mediterranean tree widely cultivated for its fleshy edible fruit (3) Describes product such as gelatine (6) Creamy desserts (7) Unripe capsicum pods (5,7) Agrarian, bucolic, pastoral (5) Pungent fleshy edible root, _ _ _ _ _ radish (5) Manipulated with the fists (dough) (7) Rind of a citrus fruit (5,4) Leaf or afternoon, perhaps (3) Taking a meal in the middle of the day (8) Seedless fruits which have small secondary fruits at the apex (5,7) Burnt by the sun (foliage) (8) Bears berries (or rumours) (9) Large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin (7) Unsweetened biscuit: _ _ _ _ _ cracker (5) Uses a riddle, maybe (5) Variety of potato found in many a market! (3)

Send in a photocopy (or original) of the solution to this crossword, together with your name and address by the 8 July 2004 PRIZE: Win this new silver pin. Solution in next issue.

Solution to The Vegan Prize Crossword

35 CONGRATULATIONS to the Winner Peter Labross, West Bridgford, Nottingham

Name....................................................................................... Address.................................................................................... ................................................................................................ Postcode

The Vegan l Summer 2004