The Vegan Summer 2005

KICK OFF YOUR SHOES...

HERE COMES THE SUMMER! VEGAN VITALITY

SUPER-FIT VEGANS BRIMMING WITH HEALTH

FROM SPECIESISM TO EQUALITY

JOAN DUNAYER’S VISION OF A NONSPECIESIST FUTURE

HONEYBEES

TAKE A PEEK INSIDE THEIR BUSY BUZZY WORLD

ISSN 0307−4811 02

9 770307 481000

in this issue features

VEGAN PRIDE If every vegan persuaded one person to go vegan each year, the UK and America would be safe for animals in eight years. The animal rights case has always been overwhelming. The dairy industry’s failure to allocate even the back of a fag packet to our 2002 challenge, to demonstrate that adding dairy products to a balanced vegan diet does not make it nutritionally worse, wins the health argument. But it’s one thing to logically prove our lifestyle compassionate and healthy, it’s another to show it to be so enjoyable and so easy that we inspire others to give it a try.

Radio and press coverage have been taking new images of veganism into the mainstream, showing us individually and as a community having fun, eating fabulously, looking gorgeous and feeling wonderful. Our events page is jam packed with festivals, some attracting thousands of visitors, many of them curious non-vegans. We’ve just reprinted another 50,000 copies of Why Vegan and cheerful local contacts, staff and volunteers will put these to good effect on information stalls at WOMAD, Glastonbury and in city centres everywhere.

Alex Bourke Chair

PPPPPPPPPPPPPPPPPPPPPPPP This year's star publication from the Society is a book on vegan infant nutrition by our dietitian Sandra Hood. Dedicated to her great friend Arthur Ling, whose pioneering work led to the UK's first infant soya formula, it will show parents and health professionals just how easy it is to raise happy, healthy vegan children.

We have already received a donation of £1,000 in memory of Arthur to promote the Society's nutritional work, including Sandra's book. To help with this groundbreaking work, send a donation marked 'Nutrition Appeal' and we'll make sure it's put to good use.

The Vegan Society

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Donald Watson House

Local rate 0845 45 88244

Editor Catriona Toms Design www.doughnutdesign.co.uk Printed by Hastings Printing Company On G-print chlorine-free paper Cover photo Pernilla Lidmon

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HERE COMES THE SUMMER!

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VEGAN VITALITY

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TO BEE OR NOT TO BEE

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FROM SPECIESISM TO EQUALITY

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BRING ON THE BROCCOLI!

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ONLINE VEGAN

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NUTRITION NEWS

regulars

People are starting to get it about veganism. We’ve been invited to Food Standards Agency meetings to put our case. Over 30 companies approached the Society’s stand at the recent Olympia health food trade fair about putting our sunflower trademark symbol on their packaging.

Thousands of individuals contact us for information each year. In a couch potato world reliant on regular fast food fixes, new veganism looks a tempting and exciting alternative. It’s our job to crank things up so that it becomes irresistible. We continue to educate about what we’re against, but also more and more we are showing joyfully what we are.

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NEWS

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SHOPAROUND

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OUT & ABOUT

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VEGILANTICS

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RECIPES

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GROW VEGAN

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CURIOUS VEG & MEGAN THE VEGAN

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DIET MATTERS

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REVIEWS

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POSTBAG

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LOCAL GROUPS

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EVENTS & LOCAL CONTACTS NEWS

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LOCAL CONTACTS

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CLASSIFIEDS

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PRIZE CROSSWORD & CARTOON

St Leonards-on-Sea

Fax. 01424 717064

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e-mail: info@vegansociety.com

© 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.

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News n PARTY FOR A PATRON The celebration organised by Tracey and Joe of Croydon Vegans for ninety-four-and-a-half-year-old Vegan Society Patron Serena Coles was a joyous occasion for everyone present, from octogenarians to babes in arms. Kath Dunn from Hastings played the piano and Serena's delighted recognition of favourites such as 'Daisy, Daisy' and 'She'll Be Coming Round the Mountain' was a joy to behold. Vegan cookbook author Kathy Silk produced a superb cake while Vegan Society staff and Council members, local contacts and others contributed festive goodies of all kinds and Serena enjoyed her first taste of strawberries this year. Over from Denmark was Kirsten Jungsberg, whose persistence led to finding Serena in a care home without vegan food or visitors after decades of service to the cause. There were also gifts and messages from far and wide wishing Serena well and looking forward to the day when all vegans, whatever their situation, will be able to enjoy the world's most nutritious and compassionate diet as of right.

n HELP SUPPORT VEGAN PRISONERS Despite clear guidelines from the Home Office stipulating adequate provision for vegan prisoners, the Vegan Prisoners Support Group (VPSG) has found only limited vegan supplies available in prison shops. In particular, the vast majority of these shops, which are supplied by a company called Aramark, carry no vegan deodorants, moisturising creams or confectionary, while non-vegan products are readily available. In addition, prison shops have been found to be charging well above the recommended retail price for basics such as vegan soap and shampoo. The VPSG is requesting that vegans across the country write to their MP, asking that this matter be looked into. www.vpsg.org

n STOP THE SEAL HUNT The International Fund for Animal Welfare has put out an urgent call for people to contact the Canadian Government, asking that the barbaric activity of hunting young seals be brought to an end. Without scientific justification, Canada’s Department of Fisheries and Oceans has decided that it wishes to reduce the entire harp seal population by up to a third. The result of this is huge numbers of seal pubs being beaten with wooden bats or hakapiks – a type of spiked club – or shot using rifles. Their valuable skins are then cut from them – often while they are still alive and struggling. For more details of the campaign, see www.ifaw.org

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n VEGAN SOCIETY TO SPONSOR HEART OF ENGLAND FESTIVAL The Heart of England Vegan Festival, promoted by Realfood and sponsored by The Vegan Society, will take place on Saturday 18th June 9.30am-5.00pm at The Carling Academy, Dale End, Birmingham. With up to 80 stalls, including one from The Vegan Society, and four different caterers, it will be an excellent addition to the growing number of vegan and cruelty-free festivals now taking place across the country (good news for those people living outside London). Speakers will include Joan Dunayer (see feature on page 14) and the Vegan Society’s nutritional spokesperson, Stephen Walsh. Admission is free, and there will be a crèche provided by the Woodcraft Folk. www.veganfestivals.org.uk

n ALL-VEGAN CONGRESS IN ITALY IN OCTOBER Vegans and vegetarians from all over Europe and beyond will gather at the Adriatic resort of Riccione from 1st to 7th October to celebrate the twentieth anniversary of the European Vegetarian Union. As a leading member of the EVU, the Vegan Society is delighted that all catering will be entirely vegan. On this basis, a number of members have already booked and several have agreed to be speakers. In addition to the usual congress activities and entertainments, Riccione is a lively resort with plenty to do. Excursions include the ancient cities of Rimini and Ravenna and the tiny state of San Marino, while the Onferno nature reserve is famous for its caves and its huge colony of bats. There will be optional post-congress tours to Venice and to Florence and Rome. The congress is at the hotel Le Conchiglie, where many participants will be staying, but simpler accommodation can also be found and the weather is likely to be perfect for camping. The venue is 5 km from Rimini airport and 60 km from Bologna and Ancona airports. For more information, see www.vegetarianet.com, email congress@vegetariani.it or telephone

n TRUTH OR DAIRY – NOW ON DVD Thanks to Vegan Society Patron Benjamin Zephaniah, The Vegan Society’s documentary Truth or Dairy is now available on DVD. Presented by the poet himself, and featuring Moby, River Phoenix, Heather Small, Martin Shaw and others, including Daisy the pantomime cow, Truth or Dairy was first produced on video in 1994. More than a decade on, it has more than stood the test of time and remains an excellent introduction to veganism and a great resource for convincing people of the benefits of a vegan diet.

Truth or Dairy is available from the Vegan Society, priced £7.99 www.vegansociety.com/shop T. 01424 427 393.

n WILD FISH PUT AT RISK BY FISH FARMS

photo: Jashu Shah, Mumbai, India

Please send submissions to: The Animal Charity Book 5826 92nd St. Lubbock, TX 79424 USA

Please note that all submissions become the property of the editors, so authors must be willing to relinquish copyrights.

n VEGAN FIRM AWARDED ETHICAL COMPANY STATUS

n VEGAN SOCIETY HISTORY – CAN YOU HELP?

Material should be sent to the Vegan Society offices, c/o Dave Palmer, or to George Rodger, 17 Howburn Place, Aberdeen, AB11 6XT.

Heather Killough-Walden, a member of the Go Vegan Texas! collective, is accepting submissions of prose, poetry and short essays about veganism, animal rights and animal welfare, to compile into a new book, the proceeds of which will be donated to no-kill animal shelters.

All submissions will be entered into a contest and the winners will be chosen by the end of August and announced in September 2005.

Deadline for submissions: 31st May 2005. Maximum length: 1500 words.

A study conducted at the University of Alberta, Canada, has found that fish farming is having a detrimental effect on stocks of wild fish, by producing massive increases in sea-louse infection. It had been previously thought that fish farms contain parasite levels. In large numbers, sea-lice act by sucking nutrients from fish faster than the fish themselves can feed. In a salmon farm in a fjord in British Colombia, sea-louse production was 30,000 times normal ambient levels. Over 5,500 wild pink and chum salmon were tested by researchers on their route from freshwater spawning grounds to the Pacific Ocean. In the vicinity of the farm, parasite levels were found to be 73 times higher than normal, and remained raised 30 km downstream. The researchers believe the results to also be relevant to fish farms in America, Ireland, Norway and Scotland.

A history of The Vegan Society is being prepared. This will take the form of a small book, and parts of it will also feature in a DVD. We have appealed for archive material before, resulting in the loan of several items and the unearthing of new information, including details of the photo of an early committee used in a recent issue of The Vegan. Thanks to Christina Harvey and all contributors. We are still looking for suitable loans or gifts. In particular any former Society badge, especially the first-ever (1962). Also photo(s) of the Garden Parties at Kathleen Jannaway’s home.

n CONTRIBUTIONS INVITED FOR NEW VEGAN BOOK

Vegan Society Trademark holder and winner of The Vegan Society Best Food Product 2004 award, The Redwood Wholefood Company, has been awarded ethical company status by the Ethical Company Organisation. The ECO analyses companies on 15 specific criteria under the headings of environment, animals and people. Keith Stott, managing director of Redwood, was delighted: ‘Redwood has long been renowned for its ethical stance and this accreditation endorses our philosophy of producing delicious natural plant-based healthy foods that help protect people, the environment and animals’.

Redwood joins Green People, Honesty Cosmetics and Mooncup as Vegan Society Trademark holders with ethical company status. www.thegoodshoppingguide.co.uk

n MAXWELL LEE 1931 – 2005

A familiar figure at Vegan Society AGMs as well as at congresses around the world, Maxwell was best known as President of the Vegetarian Society (which he served in various capacities for half a century) and for his work with the International Vegetarian Union and the European Vegetarian Union. Vanessa Clarke attended the funeral in Stockport on behalf of the Vegan Society and the European Vegetarian Union. After the service, Maxwell’s wife Sylvia and his three daughters welcomed guests with a lavish variety of refreshments to the background of Maxwell’s last musical request: Edith Piaf’s Je ne regrette rien. A particularly apt reminiscence came from a close friend who had been best man at Maxwell and Sylvia’s wedding 45 years ago. The young Maxwell, who desperately wanted a motor car but only had a motorcycle licence, discovered that he was legally entitled to drive a bubble car provided the reverse function was disabled. He accordingly acquired a trendy little Heinkel and never looked back. The image of Maxwell bombing along in a rotund little vehicle that was absolutely not for turning (the only way to do this was to get out and push rather hard) was not lost on the many friends who at one time or another had experienced how difficult if not impossible it was to deflect Max from a course of action that he believed to be right and intended to carry through. The funeral was attended by about a hundred people, including many from Parkdale, headquarters of the Vegetarian Society, where a tree planting ceremony will be held and Maxwell’s ashes scattered on 17th September between the AGM and supper.

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Shoparound Andy Lawson takes a look at some of the great vegan products available this summer

n NEW CLEANING PRODUCTS FROM ECOVER

n SUMMER MULES FROM FREERANGERS

Ecover has expanded its impressive selection of household cleaners with two great new products. Squirteco is a powerful all-purpose cleaner, perfect for tabletops and bathroom tiles. It is also safe for use around food and food-preparation areas. The multi-surface cleaner, meanwhile, cuts through stubborn stains on floors, tiles and work surfaces, and can be used on painted woodwork, leaving behind a bouquet of lemony freshness. As with all Ecover products, they are highly biodegradable, and have a minimal impact on aquatic life. For more details of the Ecover range, see www.ecover.com or telephone the customer care line on 01635 574 553.

Freerangers, manufacturers of a vast range of cruelty-free footwear, have been hard at work creating these wonderfully comfortable, simple mules for the summer. Made from breathable lorica, with the trademark padded insoles to put a spring in your step, and flexible shock absorbing polyurethane soles to help protect against ‘step shock’, your feet will be cool and fresh at the end of even the longest day. The Ladies’ Meg Mule has a flower motif and fashionable colour combinations, meaning it will go with all your holiday clothes from shorts in the day to a long skirt for evenings. Available in sizes 21⁄2-3 up to 71⁄2-8, they are priced at £41. And for men, the Dene Mule has a subtle trim and provides comfort and support all day long. Available in sizes 51⁄2-6 up to 101⁄2-11, they cost £49.

Send for your free catalogue by emailing info@freerangers.co.uk or telephone 01207 565957.

Alternatively, order online at www.freerangers.co.uk

Ecover has a set of Multi-Surface Cleaner and Squirteco for the first 25 readers to write to The Vegan Ecover Giveaway, PO Box 6026, Thatcham RG19 6XN.

n FAIRTRADE JUNGLE CHOCOLATE Direct from the Amazon Basin, Ecuador, come these delicious new chocolate snacks.

100% organic, mixed with only cane sugar syrup, dried fruit and nuts, these chocolate nibs - little bits of all-natural, flavourful cacao – are refreshingly different to heavily processed chocolate, with four varieties to suit all tastes. The nibs come mixed with either brazil nuts and essence of coffee, macadamia nuts, pineapple or coconut and raisin. The chocolate comes directly from Yachana Gourmet, an operator recognised by the Fair Trade Federation. 100% of Yachana Gourmet’s profits support the rainforest conservation and sustainable development programmes of the Foundation for Integrated Education and Development (FUNEDESIN), a non-profit foundation dedicated to finding sustainable solutions in the struggle between the ideals of rainforest preservation and the realities of life in the Ecuadorian Amazon. Priced at £11 for four packets including postage, Jungle Chocolate can be ordered directly from www.junglepassion.co.uk or by calling 020 7924 2711.

The first 20 readers to write to Jungle Passion will receive a randomly selected pack of Jungle Chocolate.

Write to: Vegan Offer, Jungle Passion Ltd, 56 Battersea High Street, London, SW11 3HX. Please state if you have a nut allergy.

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n NEW FROM REDWOOD’S VEGI-DELI Redwood Wholefoods has continued to be at the forefront for vegan savoury goodies with these additions to the already comprehensive Vegi-Deli range. The Lincolnshire Sausage continues Redwood’s now prolific record of creating succulent meat-free foods – perfect with mashed potato and onion gravy. Thai Fish-Style Cakes are a novel idea, but one that tastes thoroughly convincing, with just a hint of lime and lemongrass, for that authentic Thai elegance.

Redwood’s Falafels, meanwhile, capture the taste of the Middle East with some aplomb – ideal in pittas with houmous and fresh salad leaves. All three come ready-to-eat and are delicious hot or cold, with prices starting at less than £2.

To find out more about Redwood’s extensive range of animal-free foods, go to www.redwoodfoods.co.uk or call 01536 400 557.

Redwood has teamed up with The Vegan Society to give away a mini-hamper of its tasty new Vegi-Deli foods to the first ten readers to email marketing@redwoodfoods.co.uk or write to The Vegan Society Offer, c/o Caroline Beynon, The Redwood Company, Burkitt Road, Earlstrees Industrial Estate, Corby, Northants NN17 4DT.

All Shoparound products have been authenticated as

n LAVERA SUN-CARE RANGE Your whole family will be sure of protection from the sun with this splendid selection of sun lotions, sprays and after-suns. Whereas most suncare products are manufactured using man-made chemicals, Lavera sun lotions and sun sprays are exclusively mineral-based, reflecting UVA, UVB and UBC rays away from the skin; with special formulations for use on sensitive skin. The after-sun lotions contain moisturising plant extracts, helping to prevent premature ageing of the skin. With babies’ and children’s sun sprays included in the range, and protection from SPF15 to SPF40, vegans young and old can be assured of sun safety this summer. Prices start at £6.95. www.lavera.co.uk T. 01557 870 203

n TISSERAND AROMATHERAPY PRODUCTS

n RED 23 These delicious new nut and seed butters made quite an impact when they arrived at the Vegan Society HQ. Rejuvenative Foods has been making fresh, raw and organic products in California for over 20 years and the range has now been introduced to the UK by Red 23. Packed with essential fatty acids, pumpkin seed butter and hemp seed butter are a tasty alternative to the more traditional spreads.

Additionally, pistachio nut butter, almond butter and cashew nut butter are a welcome change from the usual contents of a supermarket aisle.

Refrigerated and raw, they are completely free from trans-fatty acids. A big jar retails at £12.99.

See www.red23.co.uk for more details, or call 01992 815 859.

Tisserand delighted us with these additions to its range of toiletries.

The Three-In-One Shampoo contains pure essential oils including geranium and patchouli, so it cleanses, moisturises and protects, and leaves your hair rich in body with a natural sheen.

The Tea-Tree Skin Balm is perfect for reviving tired skin, while the White Mint & Kanuka Foot Balm is ideal for cooling and soothing tired feet at the end of a long day. Tisserand’s Personal Vaporiser, meanwhile, is a wonderful innovation: a battery-operated essential oil vaporiser that’s compact enough to carry with you and have on your desk at home or at work, or to use in the car. The vaporiser retails at £13.99, while the hair and skincare products start at £3.99. See www.tisserand.com or telephone 01273 325 666 for more details.

Tisserand has foot balm to give away to the first 20 readers to write to: Vegan Giveaway, Tisserand Aromatherapy Products, Newton Rd, Hove, East Sussex, BN3 7BA

n THE MOONCUP The Mooncup is one of the most environmentally friendly menstrual products available.

It is a small bell-shaped cup, about two inches long and made from soft silicone rubber, which is simply inserted into the vagina in much the same way as a tampon would be.

However, rather than absorbing menstrual fluid, it catches it. This allows the cup to be emptied and re-used. It’s made to last for several years, so if you imagine how many towels or tampons would be used in that time, you can see why the Mooncup could really help you cut down on your personal contribution to those ever-increasing landfill sites. And at £17.99 it’s also likely to save you a fair bit of money. It’s such a simple and effective idea that it’s no wonder that it won the Vegan Society Award for Best Vegan Environmentally Friendly Product 2004. To order the Mooncup, or to find out more, visit www.mooncup.co.uk or call 01273 673 845

n NEW SUPPLEMENTS FROM LIFEPLAN

Lifeplan Products continues to amaze us with the sheer variety of health-giving food supplements it produces. New this year is Damiana, a herb which is claimed to work as a female aphrodisiac, and has been used to relieve symptoms of anxiety and depression. Eyebright is perfect for the late-Spring and Summer months, when hayfever takes its grip on a large proportion of the population. Also used to treat other allergies and common colds, it comes from the herb Euphrasia officinalis, which grows wild in meadows across Europe. Finally there is an active vegan Glucosamine Hydrochloride, derived from the corn fungus Aspergillus niger, which may be helpful for anyone suffering from stiff joints or arthritis, as well as anyone undertaking regular strenuous exercise. Lifeplan supplements are priced from £4.99. www.lifeplan.co.uk T. 01455 556 281.

Lifeplan has ten free pots of Glucosamine to give away. Write to: Vegan Offer, Lifeplan Products Ltd, Elizabethan Way, Lutterworth, Leicestershire LE17 4ND.

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OUT AND ABOUT WITH OUR LOCAL VEGAN CAMPAIGNERS For complete listings of Vegan Society Local Contacts and Local Groups, see pages 36 to 39

V

egan Society Local Contacts and Local Groups are an amazing bunch. When they’re not organising displays and events, they’re getting veganism into their local press. Here, we take a look at some of the fantastic publicity they’ve been generating over the past few months – it really is inspirational stuff.

IT MATTERS TO ME...

In April, Woman’s Own magazine featured a full-page article on Emily Richards of Aberdeen Vegans & Friends.

Focusing on the decision of Emily and her husband, Mark, to raise their son, Robin, on a vegan diet, the article gave Emily the opportunity to show that children can really thrive on an animal-free diet. The article also allowed her to outline their reasons for being vegan and to talk about the health benefits of a well-balanced vegan diet.

Subsequently, a very similar article appeared in the Daily Record, one of Scotland’s best-selling newspapers.

Our favourite quote: ‘When I was about 25, I became aware of environmental and social issues related to food production. I realised there was a link between people going hungry in the world and the amount of extra land and food it takes to support the animals.’

Emily and Mark have set up a website all about vegan family life: www.notjustnutroast.co.uk

NOT ALL LENTILS AND LETTUCE LEAVES The last time we heard from Marilyn Harrison, Vegan Society Local Contact for Swindon, she was being interviewed on the radio and done it she’s Now paper. local her in g appearin again, with this fantastic full page in the Swindon Evening Advertiser. The article focused on the fact that the whole Harrison family are vegan, with the kids Anish and Euan (now in their twenties) having been vegan all their lives, and showed that they are a happy, healthy lot. It went on to suggest vegan alternatives to animal-based products and listed the best places to eat out in Swindon.

Our favourite quote: ‘The Harrison family are living proof that vegans are far from unhealthy.’

GET YOUR GROUP ON THE WEB Thames Valley Vegans and Veggies have launched Local Veggie Web (LVW), the world’s first web creation and hosting service especially for running veggie campaigning groups.

LVW allows you to build a complex and integrated website, display your news, your events, your local restaurant and shop reviews, and more.

LVW is free to use, requires no web design knowledge or software installation, is expandable and includes a free sub-domain together with free hosting.

Find out more at www.lvw.makessense.co.uk

SEND US YOUR CLIPPINGS! If you’ve managed to get vegans or veganism mentioned in your local paper, or if you spot any articles that you think we should see, please send them to us at: Press Department, The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards on Sea, East Sussex, TN37 7AA. Alternatively, you can email details to info@vegansociety.com. Thank you!

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ESSEX TAKES THE LEAD The Essex Chronicle’s GO ! supplement recently featured this ful l-page article by Karin Ridgers of VegSX . With its combination of vegan whys, hows and whos, it can have left no -one in Essex in any doubt that vegans are healthy, happy and all round wonderful! Veg SX’s trademark mixture of endless ene rgy, boundless enthusiasm and a huge helping of commitment has led to several similar items

appearing in the Essex press, including a recent piece on the local half marathon and fun run, where Karin dressed up as a lett uce lady to raise money for a local animal sanctuary and heighten awareness of veganism. A fantas tic advertisement for the veg an diet, Karin also appeared in Woman and Home magazine earlier this year.

Our favourite quote: ‘These days we have eve ry dairy product availab made with soya milk ins le tead – from choc ices to sour cream, to milk-free cheese, to tropical milksh ake, and even meat-fre e meat. So it’s very eas well as healthy to be me y as at and dairy-free.’

Essex event: VegSX and the Chelmsford Green Party are jointly hosting sumptuous veggie fundra a ising dinner on 28th Ma y at the Chelmsford County High School for Girls. To book your pla ce, call Frank Secklema 01277 244084. n on www.veganessex.org

THE FIRST LADY OF VEGANISM The Leicestershire Vegetarian and Vegan Group gained some fantastic publicity for veganism with this full-page piece on Gaby Roberts, published in the Leicester Mercury.

Gaby was one of the early pioneers of vegani sm; in fact it was in her house that the first ever Vegan Society meeting was hel d! So she was right there at the start of it all, with Donald Watson and friends. The article gave the Leicester shire vegans, led by Gaby’s dau ghter Sue, a chance to show how healthy a vegan die t can be and to list all the other excellent reasons for saying ‘no thanks’ to animal products.

Our favourite quote: ‘The vegan way of life has gained a new credibility , thanks to a growing choir of medical opinion which says eating meat and dri nking milk might be bad for your health.’ www.leicesterveggies.idp s.co.uk

Thames Valley Vegans and Vegetarians grew out of a small accidentally female-only group called Femmes Végétales created by Ginny Watts and Sophie Fenwick-Paul. Unrest appeared in the group when one of its members wanted to bring a man along. After much ado the policy was changed and males were invited – and only one turned up: me.

The dynamics of the group were destroyed, everyone stopped talking when I spoke and any remaining food was always hastily passed my way.

Thus Femmes Végétales was dead but we could create something bigger, so we became the Thames Valley Vegans and Vegetarians.

We decided TVVVs would be a vehicle to promote veggieness, not a social club. Its popularity through its informal membership would be our leverage on local restaurants to improve their menus. To grow our membership we need to offer evening meals out that are better than a lone veggie could get.

We use places that have no true veggie options or with those that do, they have to produce a better menu. We prefer a set menu to à la carte as we can bend that to being vegan without our appearing to be imposing on the vegetarians. Also a set price is a lot easier when it comes to paying.

We do not want the group to become cliquey. So we ensure the venues move around the Thames Valley and the dates of the events move through the days of the week so as not to continuously block people from attending.

We try as much as possible not to enquire after people’s ‘veggie status’ – they’re eating veggie tonight and that’s great, what they do outside that is their business.

The web has been essential to our success. Our website is key in giving us a professional appearance and a level of exposure unattainable any other way. We are so convinced of the value of having a solid internet presence we have developed Local Veggie Web to give what we have achieved to the wider veggie community.

The gentle and enthusiastic approach taken by our organisers has done veg*ns great credit with local restauranteurs. This tends to have a lasting effect on them and their menus. However, TVVVs is more than organising meals out; we run the WOMAD veggie information stall, we present talks and displays, we work with Pizza Express towards having vegan pizza in every town in the UK, we get companies talking to improve their vegan fare (e.g. Shakeaway, B&Bs), and we tell the local media what we are about.

Stephen Fenwick-Paul www.tvvvs.makessense.co.uk

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HERE COMES THE

SUMMER!

© Sean Milburn

Not planned your holidays yet? Wondering what to do with the long hot summer that undoubtedly lies ahead of us?

Well, we're here to help. In these glorious sun-filled pages we present some of the best, most vegan-friendly events of the season. All you have to do is decide which one you fancy.

VEGAN CAMP 6th to 20th August Now in its 25th year, Vegan Camp has a friendly, relaxed, fun atmosphere, which attracts a wide range of individuals, couples and families, with ages ranging from very young children to people in their seventies and eighties. Past activities have included circus skills workshops, talent shows, rock climbing, surfing, orienteering, raw and wild food workshops, meditation and yoga. Local sightseeing trips, rambles and picnics are all regular events.

This year’s camp will take place at the Ley Hill Caravan Park, in the picturesque Shropshire village of Cardington, Church Stretton. Vegan Camp has exclusive use of two fields for camping, and people are also welcome to bring touring caravans or motor homes. A flat is available if roughing it isn’t your style!

Your stay can be as brief as you like, but many choose to stay for the entire two weeks.

Camping charges per night are £4 for an adult and £2 for a child (free for under sixes).

Non-vegans are welcomed, so long as they stick to a vegan diet for the duration of their stay.

For more information, see www.veggies.org.uk/vegancamp, from where you can follow a link to join the Vegan Camp discussion group, which contains further details. Alternatively,

VEG*NS GO WOMAD 2005 29th TO 31st July Sophie Fenwick-Paul, Thames Valley Vegans and Vegetarians The last weekend in July we’ll be veg*nising again at the 24,000 strong Womad Festival of music and arts.

Get yourself a ticket to this great international event in Reading and come along to the ‘One Voice for Veggies’ stand to say hello.

We’ll be building on last year’s success where hundreds of people came to talk to us and thousands took away leaflets – The Vegan Society’s ‘Why Vegan?’ being fantastically popular. Volunteers from all over the place came to help and gave the stand a great atmosphere.

We’re putting an emphasis on eye-catching displays and costumes. Our main themes this year will be getting a legal definition of vegetarian and vegan, that fish are not vegetables and being veg*n saves the planet.

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We’ll be supporting people in their next step on the veggie road and helping them with health, family and food ideas. There’ll also be stickers, badges, charts, petitions and fun polls. And to top it all, we’re hoping to showcase clips from the Vegan Society’s budding interactive multimedia CD ROM. To be involved go to www.makessense.co.uk/womad or call 0118 9464 858.

© Sean Milburn

ONE WORLD SUMMER FESTIVAL 28th May to 4th June and 8th to 14th August To celebrate its 10th anniversary, this year’s One World Festival will take place at two venues: Galloway, Scotland (28th May – 4th June) and Hampshire, England (8th – 14th August).

Whether you’re after an energetic break, an educational experience, or simply a relaxing respite and the opportunity to meet like-minded people, the One World Festival will leave you spoilt for choice.

Food is based mostly around macrobiotic vegan wholefoods, with a fully stocked café available on site. A crèche and mother and baby activities ensure that little ones won’t get bored. Dogs are welcome, provided they are kept on a leash.

An holistic, macrobiotic festival with a choice of camping and indoor accommodation, One World offers a wide range of group activities, as diverse as belly dancing, tai chi, Indian head massage and drawing from nature.

There are also lectures, workshops and rambling trips – making it ideal for both individuals and families.

To book, and for more details, see www.macrobios.com or telephone 01273 279 439.

© Sean Milburn

GLASTONBURY FESTIVAL 24th to 26th June We are pleased to announce that there will be a Vegan Society stall at © Sean Milburn this year’s Glastonbury Festival of Contemporary Performing Arts, where we’ll be stocking a full range of our leaflets and merchandise.

Although best known as a music festival, which will be headlined this year by Kylie Minogue, Coldplay and The White Stripes with scores of other acts across 13 stages, Glastonbury is also concerned with issues to do with the environment and sustainability, which is why we’ll be based in the Green Futures field alongside organisations such as Greenpeace and WaterAid. There will be 130,000 people attending, so it’s an excellent opportunity for us to reach a huge number of people and educate them about the benefits of a vegan diet. With plenty of vegan caterers present, including Vegan Society trademark holder Veggies of Nottingham, it will be impossible for anyone to leave the festival without an increased awareness of veganism.

Unfortunately, tickets for the event have already sold out, but if you were lucky enough to get your hands on one then why not pop along to the stall and volunteer an hour of your time – we’re always glad of the help. For details, call www.glastonburyfestivals.co.uk

THE VEGAN SUMMER GATHERING 11th to 18th June

visitors also welcome, around 80 people of all ages are expected to take part this year.

The Vegan Summer Gathering is an annual event where vegans, and people thinking about going vegan, can meet up, share ideas and make new friends and contacts. It lies somewhere between a holiday and a conference, with talks and discussions on a range of issues intermingled with day excursions and communal evening meals.

Talks and discussions on issues such as veganism, animal rights, health and diet, the green movement and bringing up vegan children are planned for this year, with excursions to the Gower coast, and a nearby vegan-organic forest garden.

This year, the Vegan Summer Gathering will be held in Mumbles in South Wales. This is a Victorian seaside resort along the Swansea Bay, at the edge of the Gower Peninsula, which was the first designated Area of Outstanding Natural Beauty in the UK.

The cost is £95 per adult, sharing a twin room, or £120 for single occupancy. A double room costs £160. Young children are free or very low cost. There are reductions for anyone unwaged or on a low income.

Accommodation is in a number of large self-catering houses, each of which holds between five and nine guests. With locals and day

For more details and to book see www.veganviews.org.uk/vsg or call 01792 792442.

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VEGAN VITALITY Tony Bishop-Weston

ON YOUR BIKE! Vegan for 15 years, Biker Benno likes to keep both his feet firmly on the pedals.

With summer well on its way, what better time to get out and start exercising? To help inspire you to action, Tony Bishop-Weston has gathered together some of the most sporty, fit and healthy vegans around.

Having been a cyclist for many years, Benno plans to compete in the most arduous leg of this year’s Tour De France. On 11th July, a few days before the main event, Benno will race 7,500 other cyclists in a one-day competition covering the mountainous section of the world famous cycling contest.

D

espite an ever-growing awareness of the health-giving qualities of a well-balanced, plant-based diet, there remains a lingering stereotype – especially in the media – of vegans as pale, malnourished weaklings who sacrifice health for ethics. Now we all know that nothing could be further from the truth, so we’ve assembled the evidence – just a few of the very fit and active vegans who are living proof that a vegan diet can be far more than just adequate.

SAVATE’S WHAT YOU THINK! Savate is a littleknown form of kick-boxing that combines traditional English pugilism with French footfighting. It takes an enormous amount of stamina, skill and physical and mental agility, all of which James Southwood has in abundance.

Vegan for almost ten years, and following a raw food diet for the past two of those, James has practised savate for six years. He is now an accomplished competitor, judge and teacher, and umpires in competitions all over Europe.

As you can see, James can kick pretty high; what the picture doesn’t show is that he can kick strong and fast, with the balance and precision of a professional ballet dancer. Must be all those nuts and seeds, packed full of essential fatty acids, that keep him so strong and supple!

James’s most recent claim to fame was a starring role in a Channel 5 kids’ programme, where he taught a group of children about the philosophy and practice of savate. But that’s not the only reason you might recognise him – James ran the Vegan Society trademark scheme until recently, and remains an occasional contributor to Vegan Society events and exhibitions.

You can learn a bit more about savate and, if you live in or around London, can sign up to one of James’s classes at www.londonsavate.co.uk

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Originally from Germany, but now living just around the corner from the Vegan Society’s HQ in the seaside town of Hastings, Benno is racing to raise money for local cat sanctuary, Catastrophe. His home training ground, the Sussex Downs, should have provided good practice for the mountain course, allowing this super-fit vegan to prove that no-one needs meat and dairy for strength, speed and stamina.

Benno loves Italian food, such as pasta and risotto, and has a particular soft spot for those dark chocolate covered vegan marzipan bars. Sadly, he can rarely indulge, as he has to watch his weight. ‘When you are cycling 10 to 15 miles up a mountain the last thing you want is to be carrying any spare kilos!’ Instead, he’ll be snacking on dried apricots and special high carbohydrate rice protein bars to help keep him going without adding any excess baggage.

Good luck, Benno!

OAKES SMOKED Well-deserved winner of The Vegan Society Diamond Jubilee Achievement Award, Fiona Oakes really has been on smoking hot form recently.

Having won a string of half marathons in the past few years, Fiona beat nearly 30,000 people to win 30th place in the women’s race in the 2005 London Marathon, taking an incredible elite time of just two hours 49 minutes.

Marathon running requires incredible physical and mental stamina, as well as an extremely high level of general fitness. Fortunately, Fiona has a good vegan diet and an action-packed life to help her stay in shape. An ex-Olympic cyclist, Fiona now manages Essex-based animal sanctuary Tower Hill Stables single-handed, and also finds time inbetween feeding the animals and training to be an Essex Fire Fighter. She can bench-press an impressive 200lbs.

Competing in the London Marathon helped Fiona to raise £2,000 for Tower Hill Stables. Unfortunately, with 260 mouths to feed, this doesn’t go very far. But don’t worry: it’s not too late to help – you can still donate to the sanctuary and read more about Fiona’s marathon achievements at www.towerhillstables.com.

SCRUMMY VEGAN You may recognize Sebastian Pender from The Vegan Society’s ‘Spot the Vegan’ campaign (see www.spotthevegan.co.uk) or from various vegan festivals and events, where he is often to be found helping on Vegan Society stands.

RIDING THE CREST OF A WAVE Lifelong vegetarian, and vegan for the past decade, Rowena Wilson likes nothing better than to catch a wave on her surfboard.

You have to be particularly brave to go surfing in the English Channel at her home town of Brighton - not only is it alarmingly cold, even at the height of summer, it’s hardly the cleanest stretch of water in the world. Fortunately, Rowena’s healthy vegan diet has given her a strong immune system, probably helped by her favourite emergency rations: selenium-rich Brazil nuts.

A writer for SurferGirl magazine, to which she subtly tries to introduce veganism, Rowena has surfed all over the world. Her favourite destination so far has been Costa Rica where she surfed among pelicans and flying fish in breathtakingly beautiful surroundings.

Son of Janet Pender, The Vegan Society’s new CEO, Sebastian plays rugby for Kent University in Canterbury as a tight head prop. For those of you who don’t know your rugby lingo, the tight head prop acts as the scrum’s anchor – taking most of the force when the two sides meet. Ok, so that probably didn’t help much. Let’s just say the position requires excellent upper-body strength, which – as you can see – isn’t a problem for Sebastian. I’m sure his team-mates are relieved this vegan is on their side.

Wherever she goes, Rowena never has any trouble finding vegan food – one airline she travelled with not only provided four delicious animal-free meals, they were organic too! However, she admits that when it comes to finding great tasting vegan food, there’s no place quite like home.

With its veggie/vegan pubs, cafés, takeaways and restaurants, Brighton is a hard act to beat.

Sebastian has been vegetarian since he was 11 and vegan for the past two and a half years. Measuring in at over six feet tall, his diet certainly hasn’t stunted his growth! He says: ‘Since becoming vegan I feel better inside and I’m told that I look better outside. I have more energy during the day and sleep better at night with a clear conscience.’

You have to be extremely physically fit to surf well, so Rowena keeps in top shape by eating well and swimming, running and playing badminton regularly.

A REAL LIFE WONDER WOMAN Dr Ruth Heidrich has won more than 900 medals and trophies for races ranging from 100 metre sprints to marathons, triathlons and pentathlons. She also holds three world records for fitness for her agegroup at the world-renowned Cooper Clinic in Dallas, Texas, and in 1999 was named one of the ‘Top Ten Fittest Women in North America’. Ruth has run on a daily basis for over 35 years, and has followed a vegan diet for nearly 25 years. Now aged seventy, she has the bone mass density of a woman in her early thirties. She has written a number of books, including A Race For Life, which details her recovery from breast cancer and transition to a world-class athlete over twenty years ago, and the newly published Senior Fitness: The Diet and Exercise Program for Maximum Health and Longevity.

Ruth holds a doctorate in Health Education, a subject that she has also taught at the University of Hawaii.

So, next time someone tries to tell you that you’ll waste away without meat and dairy products, just tell them about Dr Ruth Heidrich: a wonder woman if ever there was one.

You can read more about Ruth’s amazing achievements at www.ruthheidrich.com

CHAMPION’S CHOICE Carl Lewis, winner of nine Olympic gold medals and one of the fastest people in the world ever, followed a vegan diet when in training.

In his introduction to Jannequin Bennett’s Very Vegetarian, he writes: ‘I’ve found that a person does not need protein from meat to be a successful athlete. In fact, my best year of track competition was the first year I ate a vegan diet.’

HEALTHY HOLLYWOOD Toby Maguire and Hilary Swank are reported to have used vegan diets to tone up and increase their muscles for their starring Hollywood roles in Spiderman and Million Dollar Baby.

Tony Bishop-Weston is a free-lance vegan food consultant. His recipe books include the highly acclaimed Vegan, which is available from The Vegan Society.

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TO BEE OR NOT TO BEE Kate Fowler-Reeves

Kate Fowler-Reeves takes flight with the ancient honeybee to learn more about their busy, buzzy world.

B

ees are thought to have appeared on this planet during the Cretaceous period, between 146 and 74 million years ago, pre-dating human beings by several million years. Not only did we stumble in and gatecrash their gathering, we turned out to be the proverbial party-poop. In fact if bees could speak, they, like other animals we have consigned to cages, crates and sheds, might just vote us the least popular guest at the world party.

As far back as 7000 BC humans were gathering honey and honeycombs from wild bees; mead, the liquor fermented from honey, is thought to have been the first intoxicating drink humans made. The word ‘honeymoon’ is derived from the ancient Norwegian custom of the bride and groom drinking mead for the first full moon of their married life in a bid to enhance fertility. And honey, royal jelly and propolis, all produced by the hard-working honeybee, have been linked to health remedies and treatments for centuries.

If it all sounds very wholesome then we may have some explaining to do. Honey production is a multi-million pound business and, although on a miniature scale, closely resembles factory-farming as we know and loathe it today. In fact, the similarities are startling.

‘In commercial honey production the queen bee is often artificially inseminated with sperm from decapitated male bees.’

In commercial honey production the queen bee – like cows, pigs and other factory-farmed animals – is often artificially inseminated with sperm obtained from drones; the male bees are freshly decapitated for the purpose and the queen is killed after two years as her ability to produce eggs declines.

Farmed bees are fed on artificial foods – pollen substitutes and white sugar syrups – as a

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replacement for the honey that’s been taken away from them, in the same way that calves raised for veal are denied their natural food and fed instead on a concocted replacement.

Pesticides, antibiotics and other chemicals may be administered to bees in order to prevent infections, leading to familiar problems of food contamination.

The queen may have her wings clipped or she may be caged to prevent her from flying away. Queens ‘swarm’ as part of their natural reproductive behaviour but on honey farms their basic instincts are denied them.

The global market for bees means that they are bought, sold and moved all around the world. They are packaged and shipped by air, sea and road with many dying en route from heat extremes or suffocation.

If the comparison with our more familiar farmed animals hasn’t already got you reaching for the honey-free wine, you should know that, keen to improve the productivity of the honeybee, researchers are making them the subjects of their study inside laboratories. In Japan, bees have been irradiated in an attempt to render their sting painless, so making them easier to handle. And pointing the finger at foreign laboratories won’t ease the conscience: just outside York the Central Service Laboratory also has a Bee Unit.

And so to the final disgraceful insult: when bees stop producing honey in the autumn and ready themselves for the winter, the entire colony may be killed off. If they lived they would want and need to eat the honey they produced to survive – indeed, that is why they produce it in excess – and that, in farming terms, equates to an economic loss.

information they have gathered with the other bees and direct them to the hottest spots for gathering pollen through the medium of a waggle dance. In this way they can relate what they have found, which direction the other bees would need to fly in to find it, and how far away it is.

Honeybees were thought to have originated in India but today they inhabit almost every part of the globe.

That cozy, slightly tipsy-sounding hum (created by their wings beating more than 11,000 times per minute) brings to mind bright spring meadows aglow with flowers, warm summer days lazily eating a picnic on the lawn, perfect afternoons laying on one’s back watching clouds scud overhead, with no other more pressing thoughts to occupy the brain.

Humans do have a high regard for the honeybee, despite what we do to them, and this is probably as much to do with connotations of hazy summer days as with the products we claim from them.

Honeybees have six legs, four wings and five eyes but, despite the popular phrase, no knees. They don’t sleep, nor do they hibernate but instead stay close to one another in the nest for warmth and, if left alone, slowly consume their honey until spring comes around again.

Having passed on their information, honeybees mix their bounty with an enzyme from their mouths and this mixture is stored in the guts of the bees until the water content reduces. When it reaches the correct consistency, it is regurgitated as honey and placed into a wax cell, the top of which is then sealed. In this way the honey can be stored until the bees need it. Humans invented the freezer and in this way can store food for several months. Honeybees invented a system that allows them to store their food in immaculate condition for thousands of years. When the tomb of Egyptian Pharaoh King Tut was opened, archaeologists found perfectly stored honey inside that was 3,000 years old.

‘Bees must fly 55,000 miles and visit one million flowers to produce just one pound of honey.’

There is no doubt that bees are fascinating creatures with a complicated social system. Each hive has one queen whose sole job is to produce larvae and during April and May she will lay 2,000 eggs per day. The workers in the hive are all female and their job is to collect pollen and nectar to feed themselves and the developing larvae. In this truly matriarchal society these female workers also defend the colony against intruders. So what do the men do? They mate with the queen. That’s it. But before we begin praying for reincarnation as a drone next time around, it might be worth noting that as autumn approaches and the store of honey dwindles, the drones, their job done, are turned out of the colony and left to die.

Maybe another reason why we have such a high regard for the humble honeybee is that they work so darned hard. Bees must fly 55,000 miles (one and a half times round the world) and visit one million flowers in order to produce just one pound of honey. You will have seen them in the gardens and fields flying from one flower to the next, loading up and looking rather wobbly as they head back to the hive fully laden with pollen and nectar. Back at the hive they share the

Bees are astonishingly complicated and skilful creatures whose incredible abilities have developed over millennia. With a little bit of luck and a lot of compassion, humans will bow out of their lives, save for planting flowers and encouraging wild places to flourish, and allow our friend the honeybee to thrive unfettered for many millennia more.

Kate Fowler-Reeves is a seasoned campaigner, working in the field of animal rights education and research.

To obtain copies of the Vegan Society leaflet on honey production, contact our information department on 01424 427 393 or email us at info@vegansociety.com

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FROM SPECIESISM TO

EQUALITY Joan Dunayer

In the first of an occasional series of articles by leading philosophers interested in animal issues, Joan Dunayer examines the concept of speciesism and presents her vision for the future of animal rights.*

W

henever you see a parrot in a cage, goldfish in a tank, or dog on a chain, you’re seeing speciesism.

If you believe that a turtle or wasp has less right to life and liberty than a fox or human, or you consider humans superior to other animals, you subscribe to speciesism. If you visit aquaprisons and zoos, wear cow skin and sheep hair, or eat flesh, eggs, or cow-milk products, you practise speciesism.

Old Speciesism

New Speciesism In contrast to old-speciesists, a growing number of people believe that moral and legal rights should extend beyond our species. However, most of these people are not egalitarian; they display a brand of speciesism that I term ‘new speciesism’. New-speciesists favour rights for only some nonhumans, those who seem most human-like. Believing that most humans are superior to all nonhumans, new-speciesists see animalkind as a hierarchy with humans at the top. Typically they regard chimpanzees, dolphins, and other select nonhuman mammals as more important than other nonhumans. They also rank mammals above birds; birds above reptiles, amphibians, and fishes; and vertebrates above invertebrates.

What exactly is speciesism? Psychologist Richard Ryder coined the word speciesism in 1970. Although he didn’t explicitly define the term, he indicated that speciesists draw a sharp moral distinction between humans and all other animals.1 Similarly to Ryder, philosophers Peter Singer and Tom Regan define speciesism as bias against all nonhumans.2 That definition is too narrow. Racism isn’t restricted to bias against all nonwhites; it encompasses bias against any number of races (for example, against all nonwhites except for Asians, against only blacks and native Americans, or against only Australian aborigines). Analogously, speciesism isn’t limited to bias against all nonhumans; it includes bias against any number of animal species, such as all animals other than great apes, all nonmammals, or all invertebrates.

What Ryder, Singer, and Regan call ‘speciesism’ actually is only one type of speciesism: the oldest and most severe form, which I call ‘old speciesism’. Oldspeciesists don’t believe that any nonhumans should receive as much moral consideration as humans or have basic legal rights, such as rights to life and liberty. Most humans are oldspeciesists.

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Singer exemplifies new speciesism. In his view humans of at least normal intelligence have more value than any nonhumans.3 Moreover, he advocates a right to life and liberty only for humans, other great apes, and possibly other mammals—provided that they possess as much selfawareness as a normal human beyond earliest infancy.4 Why a normal human?

Why not a normal octopus or crow?

Singer’s criterion clearly is human-centred and human-biased: speciesist. Singer deems all nonmammals ‘replaceable’ (his word).5 He isn’t categorically opposed to vivisection on nonmammals.6 Also, he considers it morally acceptable to rear birds, fishes, and other nonmammals for slaughter if their lives are pleasant (extremely unlikely) and they’re killed quickly and painlessly (also extremely unlikely).7 ‘It is not speciesist,’ he claims, to think that the killing of several thousand humans is ‘more tragic’ than the killing of several million chickens.8 Of course it’s speciesist.

Nonspeciesism Rejecting the notion of human superiority, nonspeciesists advocate basic rights for all sentient beings. Nonspeciesists don’t want relatively few nonhumans to be honorary humans; they want sentience to replace humanness as the basis for rights.

Sentience should suffice for basic legal rights because anyone who can experience has an interest in staying alive and faring well, and the whole point of laws is to protect interests.9 In the eyes of the law, the most mentally incompetent humans have interests that warrant protection. Further, their interests don’t count for less than those of humans with normal or high IQs. Humans who lack language and abstract reasoning still have rights. So why shouldn’t all nonhuman beings also have rights? Consciousness of any type and degree creates a need for protection. Any sentient being loses everything when they die. Any sentient being can suffer. Freedom from deprivation and pain is as relevant to lobsters and snakes as to gorillas and humans.

Nonspeciesists envision all nonhuman beings as legal persons rather than human property. Personhood would emancipate nonhumans from servitude to humans, who couldn’t legally compel nonhumans to labour, perform, compete, or provide any service. No longer would

horses pull carriages, tigers jump through hoops, or elephants bear humans on their backs. The law would prohibit human ownership of nonhumans. Humans couldn’t breed, buy, or sell nonhumans for any purpose, from vivisection and food production to pet keeping and the propagation of endangered species.

By the time of emancipation, a much larger percentage of the public would support animal equality and be vegan than today, so far fewer nonhumans would be captive. Upon emancipation dogs, cats, and other ‘domesticated’ animals living with loving, responsible human companions would stay with those humans.10 Liberated from exploitation and other abuse, other ‘domesticated’ animals—such as chickens freed from egg factories and rats freed from vivisection labs—would receive any needed veterinary care, be euthanized if experiencing apparently incurable suffering, and otherwise be fostered at sanctuaries and private homes until adopted. Nonhumans in human care would have essentially the same legal rights as children.

Nonhuman captivity would be phased out. To the fullest possible extent, ‘domesticated’ animals (including dogs and cats) would be prevented from breeding—for example, through surgical ‘neutering’.11 The number of ‘domesticated’ animals would rapidly decline.

Non-‘domesticated’ captives would be set free if, after any necessary rehabilitation, they could thrive without human assistance and if appropriate habitat existed.

If not, they would be permanently cared for at sanctuaries. As much as possible these sanctuaries would provide natural, fulfilling environments. Like ‘domesticated’ animals, non-‘domesticated’ captives would be prevented from breeding.

Eventually, virtually all nonhumans would be non-‘domesticated’ animals living, free of human interference, in natural habitats.

at the time of emancipation, nonhumans would have complete liberty. Humans couldn’t legally hold them captive by chaining, caging, fencing, confining to a building, or any other means. It would be illegal to torture or sexually assault a nonhuman, as well as to maim, batter, or otherwise injure a nonhuman except in someone’s direct defence.

Full personhood would give nonhumans all relevant legal rights, such as a right to life. Like all other nonhuman rights, a nonhuman right to life would constrain human, not nonhuman, behaviour.

Humans wouldn’t interfere with predator–prey relationships among freeliving nonhumans. Unlike humans, predators must kill prey to survive. Under nonspeciesist law it would be illegal for a human to intentionally kill a nonhuman except under extraordinary circumstances.

If you were stranded in a frozen wasteland or famine-stricken area devoid of plant food and you faced imminent starvation, you’d be entitled to kill an animal for food. If a lion were leaping at your throat, you’d be entitled to kill in selfdefence. You’d be free to kill internal parasites threatening a dog’s health and free to euthanize a cat experiencing incurable suffering. In contrast, it would be illegal to kill mice for experimental data, cattle for their flesh, fishes for sport, minks for their pelts, spiders out of aversion, or any other nonhumans for uncompelling reasons.

Nonspeciesist law also would accord nonhumans a right to property. They would own the products of their bodies and labours. Oysters would own the pearls they create, robins the eggs they lay, and honeybee colonies the honey they produce. Nonhumans would own their nests, burrows, and hives. A dam built by a family of beavers would belong to those beavers and their descendants.

Personhood would give nonhumans a right to liberty: physical freedom and bodily integrity. With the temporary exception of ‘domesticated’ animals, and some non-‘domesticated’ animals captive

It would be illegal for humans to take, intentionally damage, or intentionally destroy anything that nonhumans produce within their natural habitats.

Further, nonhumans would own their habitats. All nonhumans living in a particular area of land or water would have a legal right to that environment, which would be their communal property. Land currently inhabited by nonhumans and humans could remain cohabited, but humans wouldn’t be permitted to encroach farther into nonhuman territory (for instance, by building more houses on land occupied only by nonhumans). It would be illegal to intentionally destroy or dramatically alter any ‘undeveloped’ habitat.

To be equitable, the law must be nonspeciesist. The vast majority of the world’s living beings are nonhuman.

Speciesism is the most deeply entrenched and harmful form of injustice.

Both an attitude and a practice, speciesism includes any prejudice or discrimination based on species. It’s speciesist to deny any nonhuman being equal consideration and respect either because they aren’t human or because they aren’t human-like. In terms of their right to justice, all sentient beings are equal. They not only have a moral right to life and freedom from abuse; they have an equal right.

Joan Dunayer is the author of Animal Equality: Language and Liberation (2001) and Speciesism (2004). ò Notes

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ò * It is hoped that this series will help our readers to examine their own reasons for

being vegan. The views expressed are those of the authors, and do not necessarily reflect the policy of The Vegan Society.

Notes 1. See Richard Ryder, ‘An Autobiography’, Between the Species, Summer 1992, 168–73, at 171.

2. See Peter Singer, Animal Liberation, 2nd ed. (New York: New York Review of Books, 1990), 6; Tom Regan, ‘The Case for Animal Rights’, in Carl Cohen and Tom Regan, The Animal Rights Debate (Lanham, Md.: Rowman & Littlefield, 2001), 125–222, at 170.

3. See Singer, Animal Liberation, 19–21.

4. See Paola Cavalieri, Peter Singer, et al., ‘A Declaration on Great Apes’, in The Great Ape Project: Equality beyond Humanity, ed. Paola Cavalieri and Peter Singer (New York: St. Martin’s, 1993), 4–7, at 4; Singer, Animal Liberation, 19–21, 228–29; Peter Singer, Practical Ethics, 2d ed. (Cambridge: Cambridge University Press, 1993), 90, 95, 101, 119–20, 131–32.

5. Singer, Practical Ethics, 131.

BROCCOLI BLUES The broccoli top felt his life was a flop, though he longed to be part of the fun and not vegetate by the side of the plate till his chances were over and done.

Then he saw someone nice, all oozing with spice, and shouted till he was quite hoarse: Oh lovely samosa, won’t you come a bit closer?

I’d love to dip into your sauce!

6. See Joan Dunayer, Speciesism (Derwood, Md.: Ryce, 2004), 78–79.

7. See Singer, Animal Liberation, 229–30; Singer, Practical Ethics, 133.

8. Peter Singer, ‘Animal Equality: Language and Liberation by Joan Dunayer’ (book review), Vegan Voice, Dec. 2001–Feb. 2002, 36.

9. Lacking awareness, insentient things such as plants and rocks have no interests. When we safeguard natural objects, we do so for the sake of sentient beings, human and nonhuman.

10. The term domesticated appears in quotation marks because it euphemises longstanding captivity and genetic manipulation.

11. The word neutering somewhat misleads. Removing the testicles or the ovaries and uterus does not, of course, render an animal genderless (neuter).

The samosa said No, Sir, I cannot come closer without even knowing your name, and our talk’s overheard by a lunatic bird who thinks this is all just a game.

The broccoli top he just couldn’t stop his tears rolling down on the plate: My leaves are all wilted because I’ve been jilted every time I’ve been out on a date.

You may call me a dope, but I won’t give up hope that some day I may find a real friend; I don’t like to moan, but I feel so alone that my stem is beginning to bend.

The samosa said Oh, Sir, of course I’ll come closer, but you must take account of my fears: I don’t want to sound fussed, but you’ll soak my whole crust if you don’t dry up some of those tears.

The broccoli brightened, his lonely mood lightened, his tears were soon all dried away; his leaves were much curlier than they had been earlier for he felt this was his lucky day.

I’d like to be able to wrap up this fable by saying that nothing went wrong, but the lovers were foiled by a vegan who boiled them and thus put an end to their song.

Vanessa Clarke

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BRING ON THE BROCCOLI! Swapna Dutta

If your main experience of broccoli has so far been of the melt-in-the-mouth school dinner variety, then you probably don’t think it’s up to much. Well, prepare yourself to think again, as Swapna Dutta examines the evidence for giving this much-maligned vegetable another chance.

WHAT’S IN A NAME? The word ‘broccoli’ is said to have originated from the Latin word ‘brachium’, which means strong arm or branch, or from the Italian word ‘brocco’, which also means ‘branch’. This makes perfect sense when you look at a head of broccoli - it does have many strong armlike branches that grow from the main stem.

Roman farmers had a more poetic name for it: they called broccoli ‘the five green fingers of Jupiter’.

CRUCIFEROUS COOKING Broccoli can be eaten in any way you like: raw, boiled, steamed, baked or fried.

FAMILY FEATURES Broccoli belongs to the cabbage family that also includes vegetables like cauliflower, radishes, turnips and Brussels sprouts. It is scientifically classed under Brassica oleracea italica, also known as the Mustard family. All Brassica vegetables share a common feature: their four-petal flowers look like a Greek cross, so they are called ‘cruciferous’ vegetables.

WEIRD SISTERS Broccoli is the proud parent of some rather unusual vegetables: Broccolini is a cross between broccoli and Chinese kale.

Broccoflower is a cross between broccoli and cauliflower.

NATURALLY NUTRITIOUS Broccoli is rich in vitamin C, beta carotene, fibre, calcium, potassium and vitamin K. Like many vegetables, it is associated with reduced risk of heart disease. Broccoli and other foods rich in vitamin K can also help strengthen and protect your bones. Half a cup of cooked broccoli contains only 22 calories and half a cup of raw broccoli contains just 12 calories.

It is best to cut the florets into uniform pieces as this ensures even cooking. The stems should also be included. They can be chopped or cut into julienne strips. It is best to steam or simmer them in about an inch of boiling water for three to four minutes. When ready it should look bright green and not be too soft. Overcooked broccoli turns dark green and loses its original taste. Besides, overcooking causes the loss of vitamin C.

NOT A FAN, THEN? ‘I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States and I’m not going to eat any more broccoli.’

President George Bush Sr in an outburst that resulted in enraged US broccoli-growers sending cases of the stuff to the White House.

Swapna Dutta is a free-lance writer and author of children’s books, living and working in New Delhi.

RAW RECIPES If you like your broccoli raw, try these crunchy, crispy recipe ideas Chop or dice broccoli florets and stems very finely and add to crisp lettuce and other fresh vegetables, such as finely shredded carrots, radish and onions and peas and tomatoes cut into little pieces. Toss it in a dressing made with olive oil, lemon juice, salt and pepper.

Alternatively, try blending broccoli florets with cucumber, soya yogurt, iced water and a sweet apple to make a refreshing chilled soup. Add the juice of an orange and serve in tall glasses with ice cubes for a refreshing summer drink!

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Welcome to the Summer 2005 Kids’ Pages Bronwyn (life vegan) is 9. Aisha her sister is 12 and has been vegan as long as Bronwyn and vegetarian since before she was born!

Bronwyn: Welcome to the Vegilantics Summer Article.

Thank you for all your letters.

Aisha: It was great to see so many contributions to the Easter Vegilantics pages. It’s difficult to answer any letters while we are travelling, but please do keep writing in.

Bronwyn: After spending a long time working out our itinerary for Spain and Portugal, we looked on the internet to find out what the weather was like. It was worse than it was over here. At one point the ferries to Spain were completely cancelled.

Aisha: Another reason why we didn’t go to Spain was that Mummy broke her finger.

Bronwyn: She was playing basketball and she caught the ball and it bent her finger in a funny direction.

Aisha: Because we’ve been travelling, Mummy took us out of school and we’re studying at home. I’ve already finished my Key Stage Three Maths course and have started a GCSE Maths course.

Bronwyn: We have just come back from the Gnome Reserve. We spent a long weekend touring Cornwall and Devon.

Aisha: We also went to Land’s End. We walked along the footpaths on the cliff tops. Apparently you can see dolphins and sharks off them, though we didn’t see any.

There was a smashed up ship on the rocks.

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Bronwyn: On the way back to Hertfordshire, we passed through Exford.

Aisha: If you look up Exford on the internet it is listed as one of the hunting, shooting, fishing capitals of the UK. Bronwyn: There used to be a vegan guesthouse there, and we used to go to stay there two or three times each year, but during the foot and mouth scare it went out of business.

Aisha: They also had a vegetarian MP who was anti-hunt when we used to go there, which just goes to show that even in the heart of hunting country, most of the locals are against it.

Bronwyn: We were very pleased when we were told about the hunting ban. We were told that they were banning killing the fox on a hunt.

Aisha: But if they say that they killed it by accident, they are believed.

Bronwyn: It’s rubbish about not being able to police hunts, too. They policed them when it was legal. When Mummy has been out with the local sab group, there have been loads of police.

Aisha: For Bronwyn’s birthday we got her George of the Jungle on DVD. A couple of weeks before her birthday, she was swinging on a rope hanging from a branch, and she flew into the tree and hit her head, just like George in the film! We also got her some books, including Puck of Pook’s Hill. She hasn’t yet had a chance to read it though.

Bronwyn: I asked Mummy if I could have a party this year and she said yes. I invited loads of my friends. We changed the date twice because a lot of people couldn’t make the first one because of someone else’s party.

Aisha: I helped Mummy to organise it.

We had Fry’s hot dogs, doughnuts and chocolate cake.

Bronwyn: Last time I had a sleepover was the first time I’d had one and it was so much better than I thought it would be: we stayed up nearly all night playing Celebrity Top-Trumps and Polly Pocket and things like that and one of the best things about it was that it was with my best friend Hannah!

When we’re travelling, to save time in the mornings, we have been making smoothies for breakfast. This is the sort of thing we have most days.

SMOOTHIE: Ingredients: n n n n n

n

Two large bananas per person One kiwi each (Mummy washes them, but keeps the peel on) Dates soaked overnight A handful of mung bean sprouts or aduki bean sprouts Water or orange juice (just enough to get it runny enough to get through the spout) Sometimes we have apricots instead of dates – lots for flavour, or a little to sweeten the mixture after the sprouts have been added

Blend well and serve Aisha: You can add things to it as well, such as: strawberries, cherries, raisins, pineapple, mangoes, carob, desiccated coconut or soaked almonds.

Bronwyn: Some of the things go together well, like coconut and almonds with a little bit of carob. You can also buy ‘live’ foods to add. Gillian McKeith manufactures one, but this is really expensive.

Aisha: We also learnt on our travels that while in the UK the government recommends a daily intake of five servings of fruit and vegetables, in France they say nine, and in the USA they say ten.

Bronwyn: We hope you have a fantastic summer. Now that the camper van is fixed, and Mummy has taken all of her exams, we are back off on our travels, this time to Italy and Greece.

Aisha: Have fun, and keep eating lots of that healthy fresh stuff – fruit, veg and lots of sprouts.

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 editor@vegansociety.com with “Vegilantics” in the subject line.

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CAMPAIGNING FOR ANIMALS The story of teenage animal rights campaigner and vegan Sam McCreesh I first got into animal rights two years ago after picking up a leaflet about Hillside Animal Sanctuary in a Norfolk holiday cottage whilst on a summer break. As a meat eater, I was intrigued by the sanctuary’s investigation work into factory farming, which was an eye-opener as I was previously unaware of the conditions in which meat is produced. Two months later I announced I was going vegetarian, three months later I had stopped eating meat, a further seven months on and I was 100% veggie, at which point I joined The Vegetarian Society.

I became vegetarian because I couldn’t justify the cruelty involved in factory farming, and although I could have chosen to eat so-called free-range or organic meat, I asked myself why I should if I could live without needlessly murdering animals for their flesh. The answer I came to was that it just isn’t necessary to eat dead animals when you can live perfectly healthily on a plant-based diet.

In September 2004 I was made the first youth contact for Animal Aid. Around that time I also became a youth contact for The Vegetarian Society, a local contact for Viva! and a member of the PeTA2 Street Team; that’s when I really got into campaigning now that I had such a wide range of campaigns to cover. Today I am a member of Animal Aid, the RSPCA, The Vegetarian Society, Viva!, The Vegan Society, Uncaged Campaigns, Amnesty International and I adopt horses at Hillside Animal Sanctuary, Redwings Horse Sanctuary, Bransby Home of Rest for Horses, and sponsor a dog called Sam at Dogs Trust Snetterton!

In October I launched my own website, www.campaigningforanimals.co.uk, to promote animal rights, vegetarianism and veganism, featuring information about several campaigns and a big animal-themed fun and games section, as well as details about my work. The site was successful and attracted over 2000 visitors in the first month and I was interviewed by Rutland Radio when it was launched.

Towards the end of 2004 I wrote a series of guides aimed at encouraging young meat eaters to think about the food they are eating. In the Eyes of a Teenage Vegetarian – A Teenager’s Guide to Going, Being and Staying Veggie! covers the basic ethics of vegetarianism, has information about vegetarian nutrition and practical advice about dealing with friends and family reactions. I am also planning to write a guide to going vegan to accompany this.

My first veggie Christmas meal later, and 2005 started off with an interview with The Eastern Daily Press, running a two-week health feature about vegetarianism in children and teenagers.

Then over the last few days of February 2005 I went vegan.

During the last few months I had been made increasingly aware of the cruelty in dairy farming and egg production and I just couldn’t knowingly support such cruelty any more – not with the amazing amount of support available to new vegans these days! I have been vegan and a member of The Vegan Society ever since.

In March I re-launched my website with more detailed information about my work campaigning for the basic rights and welfare of all animals, particularly those exploited by the vivisection, farm, entertainment and pet industries. I then launched a new information site, www.dosomething.org.uk, which has information about all the campaigning groups and societies I support, and information about various animal rights, vegetarian and vegan issues and campaigns.

I believe that all animals should be treated as equally as humans and I am determined to make a positive difference to their lives. Too many animals are used and abused in this appalling world and I am going to help put an end to their suffering!

I want to teach young people respect for life in the hope that my generation will grow up giving the animals in this world the dignity they deserve, rather than exploiting them for our profit.

Sam McCreesh E: info@campaigningforanimals.co.uk W: www.campaigningforanimals.co.uk and www.dosomething.org.uk

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THE ONLINE VEGAN John Davis

Whether you’re new to the internet or an expert web-surfer, it can be difficult to find just the type of website you’re looking for, as anyone who has ever typed the word ‘vegan’ into a search engine knows only too well.

Here to help is web wizard John Davis, who introduces us to some of his favourite sites.

T

he internet, if Douglas Adams will forgive my saying so, is big. You just won’t believe how vastly, hugely, mindbogglingly big it is. In fact, if you printed out all the pages on the internet, the pile would reach past the moon. All right, so I’ve just made that bit up. But it sounds like the kind of thing that might be true. The point is that the internet is huge.

There is a wealth of information on, about, in support of and indeed opposed to veganism, and one article cannot possibly hope to cover even a fraction of this. Instead, the following is less a surf than a leisurely ramble through some of the sites I have found useful. I hope that it may tempt you into dabbling your toes in the murky waters of the internet.

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WANT TO GET INFORMED? Where to begin? Well, the beginning, I suppose. I first stumbled across the concept of veganism a few years ago and, having been hooked on computers since a ZX80 first spread its cables across my floor, my first thought was to head online for more information.

www.vegansociety.com First stop, The Vegan Society’s own website, where you can find a wealth of information covering all aspects of veganism. Perhaps most importantly, the site also covers the basics, such as what a vegan is, and contains more than enough advice to help in planting one’s feet firmly on the path to veganism.

SHOPPING MADE SIMPLE Knowing what ingredients are vegan is useful. But getting hold of vegan products can still be bit of a problem, as anyone who has asked a supermarket assistant whether this particular loaf of bread contains whey can no doubt testify to. And if you want a more unusual product, you’re lucky if they’ve even heard of it, let alone stock it. Here too, the internet can come to the rescue. There are many, many websites selling vegan products, and the following are a few I use regularly. Oh,

www.veganoutreach.org Whilst the Vegan Society site covers the ethical rationale behind veganism, it is understandably nonconfrontational. For a more hard-hitting site, it is worth going to Vegan Outreach.

If I were recommending a site to someone who knew the rational arguments for veganism but needed an extra push, this would definitely be the one.

can be invaluable. There are dozens of such lists on the web: this is one of the most comprehensive.

www.animalfreeshopper. com, www.isitvegan.info Both sites have a huge database of vegan products, for those of you who don’t like to stand in a supermarket aisle squinting at ingredients lists.

http://www.caringconsumer.com/ingredientsfactsheet.html Increasingly, companies are marking whether their products are vegan. Still, a list of animal ingredients

and a word of advice if you are thinking of buying anything from the internet: make sure that the company has a telephone number so that you can contact them if necessary, and if you are in any doubt whether the company is genuine, give them a ring.

www.goodnessdirect.co.uk This is an online health food shop, and although they do stock non-vegan products, the site features a search option that allows you to only view

vegan items. They have a huge range of vegan foods and products, and if you ask they will also do their best to order just about anything else they do not have on their site.

www.veganstore.co.uk One of many sites selling vegan products, from deodorants to those allimportant Easter eggs and Christmas puddings. Always efficient, and always friendly.

CREATING COMMUNITY Perhaps the greatest benefit of the internet is that it provides a sense of community. I only know a handful of vegans in the ‘real world’, but hundreds online who are there to listen, to help, or just to talk.

There are several forms of internet discussion groups, with the most common being email lists, online forums and chat rooms. With email lists, you send an email to the list’s address, from where it is sent to everyone else on the list. Other members reply in the same way and this, in effect, allows conversations to take place with every member of the list at once. The advantage of email lists is that you don’t have to remain online to take part; the disadvantage is that it can be difficult to keep track of all the different conversations.

With online forums, instead of sending an email you go online and ‘post’ what you have to say to a website. You can return later to see who has replied. Here, different conversations, or threads, are easily kept separate in different pages, but you do have to go online each time you want to read what is being said.

And finally, with chat rooms you can speak live with anyone else in the chat room at the time.

The VEGAN mailing list: www.vegan-info.com/vml.html This is my favourite vegan discussion list. It has subscribers all over the world and is a very active list - you can generally expect to receive at least twenty or so emails a day. It’s a place where vegans can discuss anything at all. To quote from the site’s description: ‘VEGAN Mailing List provides support for vegans in maintaining a vegan lifestyle, but it is also much more. It is a safe haven for ALL vegans. The atmosphere is friendly, polite, and respectful of the values of our fellow vegans.’

Vegan UK: groups.yahoo.com/group/VeganUK As the name implies, this is a UK-based email discussion list. It is very quiet, and on the whole you might receive perhaps two or three emails a week.

Nevertheless it is a friendly list, with the people there happy to help with any questions or problems.

VegansUncensored: groups. yahoo.com/group/VegansUncensored Once again, the hint is in the name.

Many discussion lists are moderated, which is to say that when you send an email the list’s owner reads it and checks that the content is appropriate before it is posted to the list. This list, on the other hand, is not only uncensored, but members seem to actively take pleasure in being as provocative as possible. Do not expect reasoned discussions, and do not go to this site for help and advice, but if you are feeling in the mood for ‘spirited and lively debate’, this is the place for you.

www.veganrepresent.com, www.veganforum.com I think the sign of a healthy forum is how often new posts are submitted; by that standard, these forums are among the best. Discussions can become pretty heated, so it’s advisable to thicken your skin before venturing in.

www.veganrepresent.com If you want to talk to other vegans in real time, Vegan Represent may be the chat room for you. You’ll need to register at the site then head for FlashChat. Be warned, though – chat rooms can be seriously addictive!

THE BEST OF THE REST

veganclub.com This is a Wiki site. Wikis are a relatively new concept on the internet, and are websites where anyone can add to and edit the pages. This leads to a constantly evolving website, where visitors can contribute to a far greater extent than when merely viewing a site written by someone else.

www.veganvillage.co.uk This is in part a resource site, containing information on veganism, a directory of vegan businesses, vegan caterers and vegan B&Bs, and links to dozens of other vegan sites. But its most valuable feature, in my opinion, is its notice board. Here you can post short notices about anything related to veganism, which will be read by anyone visiting the board. A typical selection of posts will include people looking for work, offering services and posing questions. Post, and you will be answered!

www.google.co.uk I have only covered a fraction of the sites and resources available for vegans on the internet. I would encourage you to search out new sites. Some you will find useful, some you will find bemusing, some – if you are unfortunate enough to encounter an anti-vegan site – you may even find a little unpleasant. But they will all be interesting. Google is one of the best search engines on the internet; by typing in vegan, veganism, or any similar term, you will be rewarded with more sites than you could look at in a life-time.

So please, go and take a look. And if you find anything of interest, do let me know!

John Davis is a writer and editor for an online games company.

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NATURE’S PLATE Robert Barker and John Bayley

V

egan Society Sunflower Standard holder, Nature’s Plate, is the conception of close friends Robert Barker and John Bayley.

It is a fully certified organic vegan caterer, specialising in large outdoor events, such as Glastonbury music festival.

Nature’s Plate has been in operation for three very successful years and continues to go from strength to strength. We hope that you enjoy these wonderful and simple summertime creations.

MED-JEWELS (Serves 4) 6 large medjool dates 11⁄2 large ripe avocados 150g mung bean sprouts miso (of your preference) * tahini * tomato to garnish black pepper Begin by halving the dates to form two ‘boat like’ pieces, you may need to flatten them slightly. Mash avocado in a bowl and mix in sprouts. Next place a little ‘split pea’ sized piece of miso on the date half. Now form a ‘quenelle’ (this is done by using two teaspoons to form a three-sided pillow-like shape, transferring mixture from one spoon to the other until desired shape is made - takes a little practice but is easy and fun to learn) with the avocado/sprout mixture and place it on the miso, on the date. Now drizzle tahini on the avocado mix, place a thin wedge of tomato on that and sprinkle with pepper to garnish. One of the most universally satisfying recipes we have ever made.

ALMOND MILK This is a very simple, nutritious and tasty drink that is a must for all raw foodists. It can be used in many different recipes including ‘cereals’, smoothies, teas or just enjoy it plain. You can also experiment with any variety of nut or seed that you fancy, hemp seed is especially good.

250 g of almonds (soaked for around 9 hours) 750 ml water Drain soaked almonds and discard water, then place in a liquidiser with the water and blend until fully liquidised.

Then strain the milk through a piece of muslin cloth, separating almond meal from milk and there you have it.

Keep refrigerated and use within three to four days of making.

If you prefer something sweeter then try adding three or four soaked dates to the liquidiser before straining.

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SWEET AND SOUR VEGETABLES WITH CORIANDER ‘COUS COUS’ (Serves 4) 1 head broccoli (cut into small florets) 1 ⁄2 a red cabbage (shredded) 1 bunch bok choi (shredded) 3 courgettes (cut into chunks) 4 spring onions (finely chopped) 3 peppers (of mixed colour, sliced) For the sauce 3 cloves garlic 2 inches of ginger 50ml extra virgin olive oil 100g sesame seeds 2 tsp cumin seed 2 tsp coriander powder 4 tbsp nama shoyu (or tamari - not a raw product) 2 tbsp agave syrup* For the ‘Cous Cous’ 1 large cauliflower (chopped into florets) 200g coriander (chopped) 150g sunflower seeds 2 tsp turmeric powder 2 tsp salt* Lime to garnish First make the sauce by combining all the sauce ingredients, except cumin and sesame seeds, in a blender and blend until liquidised, then add cumin and sesame. Now marinate the vegetables in the sauce for up to two hours. To make the cous cous, place the cauliflower, turmeric and salt in a food processor and blend until rice sized. Now add chopped coriander and process further until cous cous sized and then mix in sunflower seeds by hand. Now simply serve with a garnish of fresh lime wedges - delicious.

MANGO AND COCONUT RICE (Serves 4) 1 large coconut 1 large ripe mango (cut into small chunks) 1 vanilla pod 250 ml almond milk (optional) Lime to garnish

Drain milk from coconut (by piercing the one soft eye out of three in the top of it) into a glass and then crack open coconut and separate white flesh from brown shell and chop into small pieces. Then place these pieces into a food processor and blend until rice sized. Now de-seed vanilla pod, by running a sharp knife lengthways down it from one end to the other, then with a ‘butter’ knife placed at right angles to the pod gently scrape out the seeds. Now place ‘rice’, mango, vanilla seeds, coconut milk and almond milk (if using) in a bowl and stir together until well combined. Transfer into desired serving dishes, garnish with a lime wedge and also strips of de-seeded vanilla pod if you fancy. It’s as simple as that.

*All items marked with a star are typically not raw products but are certainly available raw either on the internet or in specialist outlets.

Extensive vegan culinary experience in the workplace and ‘classroom’ allows Nature’s Plate to offer just about anything a customer may desire. From cooked to uncooked, curries to cakes, soups to salads, bite-sized to banquet, Nature’s Plate can accommodate your plant food desires. Any enquiries you may have please contact us at 8 Taddiford Rd, Exeter, EX4 4AY, T. 01392 423578, email: naturesplate@yahoo.com or visit the website at www.naturesplate.co.uk.

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NUTRITION NEWS © Stephen Walsh PhD

Stephen Walsh takes a look at some of the most recent findings in the field of nutrition.

Mediterranean diets and health Nutritionists often talk about individual nutrients but the effect of any food on health depends on all its components and the overall effect of diet depends on all the foods eaten. Increasingly nutritionists have tried to characterise the impact of whole foods and whole diets. But how can a whole diet be measured?

In general, this is done by constructing a dietary score based on groups of foods. One of the most promising dietary scores is the ‘Mediterranean dietary pattern’, in which participants gain one point for higher than average consumption of certain types of food (grains; legumes, nuts and seeds; fruit; vegetables; fish), one point for higher consumption of monounsaturated fat relative to saturated fat and lose one point for higher than average consumption of certain other types of foods (meat; dairy).

A recent paper looked at how death rates in Europeans over seventy years old varied with diet and lifestyle. Those with a higher than average Mediterranean diet score showed 23% lower death rate than those with a lower than average score. This study also found moderate alcohol consumption, not smoking and being physically active to be comparably beneficial for health.1 A slight variant of this score, including an extra point for moderate alcohol consumption, was found to be strongly linked to overall mortality in a large Greek study. Overall mortality declined by 10% for each point on the ten point scale, with the benefit appearing greater in those over fifty-five.2 An Italian study used an alternative ten-point ‘Mediterranean score’ based on raw vegetables, cooked vegetables, fruit, olive oil and fish. Ten points were obtained by eating both fruit and cooked vegetables more than once a day, raw vegetables at least once a day, olive oil regularly and fish more than twice a week. Overall mortality declined by 15% for each point on the ten-point scale.3

These studies strengthen the evidence for benefit from a Mediterranean diet pattern considerably as they address deaths from all causes and they show at least as much benefit in older adults as in middle-aged adults.

The Mediterranean diet score is highly consistent with a vegan diet and with the specific recommendations made in Plant Based Nutrition and Health. As explained in this book, plant sources of omega-3s, such as flaxseed, are likely to be more beneficial than fish and have been used with great success to reduce deaths in heart attack survivors. The effectiveness of the score might also be further improved by emphasising whole grains rather than refined grains.

Chocolate Chocolate is controversial from a health standpoint. Much of its fat is saturated but dark chocolate can be very high in polyphenols, particularly flavanols. A recent study4 found that 100 grams of dark chocolate markedly lowered blood pressure and improved insulin sensitivity with minimal effect on cholesterol levels.

Consumption of chocolate is also observed to reduce oxidation of LDL cholesterol.5 These effects would be expected to reduce risk of heart disease, stroke and diabetes.

No such effects are observed for white chocolate or low-flavanol cocoa drinks so the beneficial effects are attributed to the flavanols in chocolate. How far these findings extend to other flavanol-rich foods, such as broad beans, red wine, tea, plums and apples6 is currently not clear, though tea and red wine have also been shown to reduce blood pressure.

While this evidence is insufficient to justify recommending dark chocolate as a health food, it is certainly reassuring to those of us who enjoy a moderate amount of chocolate.

On a final note, the flavanols found in chocolate are also found in abundance in traditional Mediterranean diets and may, along with alcohol, contribute to the French paradox of having similar cholesterol levels and saturated fat intake to the UK and USA but much lower coronary heart disease.7 If the LDL cholesterol is protected from oxidation then a key step in the chain from raised cholesterol to heart disease could be substantially slowed down, thus delaying the onset of disease.

Enjoy your food.

References 1. Journal of the American Medical Association, 2004; 292:1433-1439 2. New England Journal of Medicine, 2003; 348: 2599-2568 3. European Journal of Clinical Nutrition, 2003; 57: 604-611 4. American Journal of Clinical Nutrition, 2005; 81: 611-614 5. American Journal of Clinical Nutrition, 2005; 81S: 298S-303S 6. Food Research International, 2004; 37: 233-245 7. Heart, 2004; 90: 107-111

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GROW VEGAN Graham Burnett and Peter White, Vegan-Organic Network

Permaculture Part 2: Introducing ‘Zones’ Graham Burnett In the Autumn 2004 ‘Grow Vegan’ page, the basics of permaculture design were introduced. An important part of permaculture design is the concept of Zoning. This is all about maximising the beneficial connections between elements; in other words, putting things in the right place. There’s not a lot of point in planting ‘Cut and Come Again’ lettuces on your allotment a mile away from your house if you only visit it once a week. When you are knocking up a salad for tea, human nature and the law of minimum effort dictates that you will pop round to the corner shop and buy a lettuce whilst your crop sits running to seed.

Zoning is therefore a planning tool to help us decide where things best belong. Zones are numbered from 0 to 5, and can be thought of as a series of concentric rings moving out from a centre point, where human activity and need for attention is most concentrated, to where there is no need for intervention at all.

Grow Vegan Puzzler Q. What, according to a Chinese proverb, is the best fertiliser of all?

Send your answer on a postcard to The Vegan Society (address details on page 1) by July 7th to be in with a chance of winning selected items from the Lavera sun-care range, as featured in Shoparound, page 5.

Spring Grow Vegan Answer: Ustie.

Winner: Mrs P.L. Sinclair of Taunton, Somerset

n Zone 2 is used to site perennial plants that require less frequent maintenance, e.g. larger fruit trees and bushes such as found in the forest garden.

n Zone 3 is the place for main-crop vegetable production, perhaps that once a week cycling distance allotment where you could plant staples such as onions, beans or potatoes. n Zone 4 is semi-wild; for example coppice managed woodland used for timber, woodland products like charcoal, poles, fencing, etc. Attention here might be necessary only once or twice a year. n Zone 5 is wild nature, where we don’t design. Instead we observe. Apart from foraged wild foods, the main ‘yield’ here is the opportunity to look at and learn from natural eco-systems and cycles.

From the home to the wild in five stages n Zone Zero is the house or home centre.

In terms of food production this might be about using energy-efficient cooking and storage methods.

n Zone 1 is your immediate back garden, the place nearest the house where the gardener’s shadow (‘the best fertiliser of all’, according to an ancient Chinese proverb) most often falls. This is where to put crops that require frequent attention and harvesting, those ‘Cut and Come Again’ saladings mentioned above, herbs, strawberry plants, espaliered fruit trees, seedlings in trays, as well as your greenhouse, worm compost bin and cold frames for tender plants.

What’s important is that zones are interpreted in a way that makes sense to you. Maybe you live in an upstairs flat and don’t have any access to your back garden, yet are able to visit your allotment every day on the way to work. Or maybe you have a larger back garden (or even access to neighbours’ gardens) where growing main-crop supplies of staple vegetables isn’t a problem spacewise. Obviously then your use of ‘zoning’ will be different to that which I have suggested. Use your own judgement about what suits you, and never forget that rules are there to be broken!

Graham Burnett runs permaculture courses and is the author of Permaculture, a Beginners Guide and Well Fed, Not an Animal Dead - a Sourcebook for Vegan Cooking and Living, published by Spiralseed. For more information see www.spiralseed.co.uk

Summer planting – it’s not too late!

Peter White June and early July is a time when many useful crops can be sown direct, to provide healthy veg later in the year.

Runner beans and French beans can be sown until the end of June, providing a late harvest. Kohl Rabi, maincrop turnips, and late peas can also go in. Beetroot planted in June will store well and not be so tough after storage as any started earlier. You can buy courgettes and pumpkins in pots from garden centres and plant these out, first digging a hole about a foot square and filling this with good home-made compost or a mixture of soil and B&Q organic peat-free, GMfree and animal-free compost. Chinese cabbage can be sown in July. Sow green manures on any land that is empty; this can be done well into September and trefoil is a good crop to try.

Vegan-Organic Network (VON) has a wide network of interactive supporters, gives advice, publishes information sheets, runs courses on vegan-organics, helps people find work experience on vegan-organic farms, holds local meetings and organises visits to vegan farms. VON publishes Growing Green International, a magazine full of information and debate on cruelty-free growing and its ethical basis.

The last issue of The Vegan featured the progress with the Stockfree Organic Standards; the Welsh College of Horticulture in Mold has now signed up to these and is set to become a base for demonstration of animal-free food growing, a great step forward; please become a VON supporter and help our progress!

For details of VON contact: Patrick Browne, VON, 161 Hamilton Rd, Longsight, Manchester M13 0PQ. General veganorganic@riseup.net enquiries to 0161 928 3614 website: www.veganorganic.net you can join VON online via worldpay.

Registered charity number 1080847

The Vegan l Summer 2005

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AGM NOTICE The next Annual General Meeting of the Vegan Society will be held in Bristol on Sunday 30th October 2005 (venue to be announced).

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 29th July.

For your guidance Ordinary Proposals should: n be proposed and seconded by paid-up full (not supporter) members n in the interests of economy and clarity, not exceed 100 words n propose some form of action n propose one single action ie they must not be composite proposals n 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 (Janet Pender) 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: n have been a full (not supporter) member of the Society for 12 months or longer (as at 30th October 2005) n not be disqualified under company or charity law from being a trustee/director n submit a written nomination duly signed by a proposer and seconder who are paid-up full members n 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 29th 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.

CURIOUS VEGETABLES: THE BOUNTIFUL BEAN Bill Laws

Vegetables are the most lucrative line in the supermarket.

That's why the veg aisle is the first one you meet.

A popular vegetable on the shelves these days is the green bean, sold in neat, 15 centimetre long packs and grown in Egypt and beyond so we can enjoy them all year round. Tastewise, you can tell these beans have travelled a long way.

They are no substitute for the easy-to-grow, freshly-picked green bean, the bean that we call 'French' and the French call haricot.

Haricot vert is the tender, young bean, eaten pods and all. Haricot jaune is the same vegetable, but harvested for the dried bean, that essential ingredient of rich, bean stews.

Unlike our native broad bean, probably carried to Britain in the hand luggage of a Roman centurion two thousand years ago, the haricot was brought in from America a mere 500 years ago haricot comes from the Aztec ayacotl.

No-one knew what to do with the ayacotl when plant-hunter John Tradescant brought it back to Europe. In King Charles From Spade, I's court, for example, Skirret and the 'runner' bean was simply grown for its Parsnip ornamental flowers.

- The Curious That was until, in 1700, History of Philip Miller of the Vegetables, by Chelsea Physic Gardens Bill Laws made an amazing (Sutton discovery: you could eat Publishing). them!

The Vegan l Summer 2005

29

Over 60 and looking for a Vegetarian/Vegan Home in East Sussex or Colwyn Bay?

We have a few fully self-contained single/double flats recently refurbished and available to rent now in our sheltered homes. Our charges include a mid-day meal (optional) and otherwise residents cook for themselves and lead an independent life within peaceful and picturesque surroundings, amongst others who share a common interest.

If you feel you would enjoy the companionship of other vegetarians and vegans please contact: The Secretary The Vegetarian Housing Association PO Box 193 Hastings TN34 2WT 01424 757851 Mon-Thurs (inclusive) 9.30am – 12.30pm email: Jayne@veghousing.org.uk (You are welcome to leave a message outside of office hours and we will respond at the earliest convenience.

DIET MATTERS Sandra Hood, BSc (Hons), SRD

I have suffered with cold sores for a number of years and wonder if an improvement in my diet may help. I already take multivitamin supplements.

Unfortunately once you have the cold sore virus it tends to remain in the tissues of the nervous system and may be reactivated by a variety of things. Physical or emotional stress are the main culprits, along with sunlight and the ingestion of certain foods and drugs. As long as your diet is varied, includes a good range of wholefoods, fruits and vegetables you should not need to take supplements, with the possible exception of vitamin B12 (The Vegan Society recommends 3mcg per day from fortified foods or a 10mcg supplement).

Nothing has actually been proven to help diet-wise, but it is common sense to reduce your intake of processed foods that are deficient of nutrients. It is also wise to exclude: l Foods containing caffeine, such as tea and chocolate (caffeine inhibits the absorption of some minerals) l Refined carbohydrates such as white bread, pasta and rice, sugar, processed biscuits and cakes l Salty foods Try to boost your immune system by introducing zincrich seeds (sesame, sunflower, pumpkin) and sprouted grains – and make sure you drink plenty of water. Try to include a source of omega-3 fatty acids as these are beneficial to the immune system. Sources include linseed and rapeseed oils and walnuts. There are various supplements that have been shown anecdotally to help with boosting the immune system, but I am unaware of any proven to help with cold sores.

Nevertheless if you find certain supplements help and they are not known to cause harm, then I would recommend you carry on taking them. For example Astragalus 500mg twice a day and zinc 15mg once a day are thought to help.

My blood B12 levels are low and methylmalonic acid (MMA) is high.

Do analogues affect B12 tests?

Analogues (chemical ‘look-alikes’ which our bodies cannot actually use) in the blood can affect the standard B12 test because the analogues are active for the bacteria that are routinely used for this test. Analogues can also interfere with the absorption and utilisation of true vitamin B12. The main source of these analogues is seaweeds and other algae.

However, a low B12 reading is not indicative of the presence of analogues, as these will give a false high rather than a false low reading on a standard B12 test.

Measuring MMA is an alternative test of B12 status. Vitamin B12 is involved in the metabolism of short chain fatty acids and if MMA is raised, this means that B12 stores are inadequate. This test is not affected by the presence of analogues.

Unfortunately, your combination of low B12 levels and high MMA is fairly conclusive for B12 deficiency.

Reliable sources of B12 include fortified foods such as yeast extracts, breakfast cereals and some soya milks and margarines. Ensure a daily source of 3mcg from fortified foods or a 10mcg supplement.

I wish to ensure my six-month-old son is getting the right balance of essential fatty acids.

Can I give him flaxseed oil?

There has been a lot written about getting the right balance of fatty acids in the diet.

Vegans tend to have a high intake of the omega-6 polunsaturated fatty acid (linoleic acid – LA) compared with omega 3 fatty acid (alpha linolenic acid – LNA). Too much LA slows the conversion of LNA to the long chain polyunsaturated fatty acids that are needed for brain and eye development. Try to use soya, walnut and rapeseed oils (LNA) in preference to corn, sunflower, safflower and palm oil (LA).

With regard to adding flaxseed oil to your son’s food, textbooks suggest this can be added after the age of one year, but I am unable to see why it cannot be added earlier. Half a teaspoon of flaxseed oil or one tablespoon of rapeseed oil two or three times a week would be safe to be given.

However, if your son is having a balanced diet and you are using foods rich in LNA in preference to LA, he should be getting the right balance. Olive oil is a good choice as it is neither LA nor LNA so does not further upset the ratio between these two families.

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Reviews Jennifer Toms, Andy Lawson & George D Rodger

SPECIESISM

By Joan Dunayer Publishers: Ryce Publishing ISBN: 0-970647-56-5 Price: £14.99 (Available from The Vegan Society – www.vegansociety.com/shop T. 01424 448832) In this thought-provoking book, Joan Dunayer exposes the hypocrisy and immorality of the speciesist laws, ideas and language that perpetuate the exploitation of nonhuman animals. Defining speciesism as ‘a failure in attitude or practice, to accord any nonhuman being equal consideration and respect’, Dunayer forcefully argues that all sentient animals should have equal rights to life and liberty.

The book is divided into sections based around the three dominant positions concerning animal rights. ‘Old-speciesism’ limits rights to humans. ‘New-speciesism’ limits rights to humans and some nonhumans. ‘Non-speciesism’ demands equal rights for all sentient beings. Outlining the philosophy, laws and advocacy of each category, Dunayer demolishes both old and new speciesism persuasively advancing the superior logic and morality of the ‘nonspeciesist’ perspective.

Dunayer criticises ‘new-speciesists’, who demand rights only for nonhumans displaying human traits, warning that this morally unjustifiable hierarchy impedes the extension of rights to other sentient animals lacking ‘human’ abilities. Using examples and scientific evidence, Dunayer advances the case that the only morally relevant criterion for rights is sentience.

NEW FROM LINDA MAJZLIK A Vegan Taste of Eastern Europe

By Linda Majzlik Publishers: Jon Carpenter ISBN: 1-897766-93-9 Cover Price: £5.99 A Vegan Taste of Thailand

By Linda Majzlik Publishers: Jon Carpenter ISBN: 1-897766-92-0 Cover Price: £5.99 (Available from The Vegan Society – www.vegansociety.com/shop T. 01424 448832) Linda Majzlik continues to set the pace for international vegan recipes, here adding Eastern Europe and Thailand to an already burgeoning portfolio.

A Vegan Taste of Eastern Europe features a whole host of hearty soups, stews and casseroles; wholesome rye breads and sweet and savoury stuffed pancakes.

Eastern European dishes often contain a range of spices such as paprika, while the extent of the region means that, while dishes in the North are based around root vegetables and cabbages, in the South the diet is more typically Mediterranean, featuring aubergines, courgettes, peppers, tomatoes and olives. Desserts often take the form of pastries and cakes made with an assortment of nuts and seeds.

In the final chapter, Dunayer sets out her vision of a vegan society in which all forms of exploitation are abolished and sentient nonhumans live free from human interference, protected by extensive legal rights. Whether or not you agree with her conclusions, this stimulating book will provide much food for thought and debate.

A Vegan Taste of Thailand beautifully highlights the balance of flavours and textures for which Thai cuisine is renowned. Thai food has influences from places as diverse as China, India and Portugal, and uses a wonderful selection of herbs and spices, particulary ginger and chillies. Thailand has a great tradition of using tofu and other soya products in cooking – a real boon for vegans. And for dessert, what could be more scrumptious than pumpkin and coconut pudding?

Jennifer Toms

Andy Lawson

FINDING THE WORDS

By Jon WynneTyson Publishers: Michael Russell ISBN: 0-859552-87-X Cover Price: £19.95 This is an account of the author’s time running a one-man publishing business from 1954 to 1998. It is basically a straight account, in chronological sequence, but every so often he goes off on an extended autobiographical digression, before returning to the main stream.

I found the main thread, dealing with the intricacies of the publishing business, hard going, as it is very information-dense, but this very information-density will make it an excellent reference source for anyone interested in publishing during the latter half of the twentieth century. (There is an excellent index.)

Perhaps of most interest to readers of The Vegan, there is a brief history of the growth of the animal rights movement in the late sixties onward, in which Wynne-Tyson himself played an important part, publishing The Savour Of Salt, an anthology of writings by Henry Salt, early twentieth century pioneer of animal rights philosophy, and WT himself writing the famous Food For A Future and compiling the anthology The Extended Circle, among other titles.

The whole book gives an incomplete, but vivid, picture of the author as an idiosyncratic, hard-working, essentially humane man.

George D Rodger

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33

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:

21

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

ccccccccccccccccccc

Connect / Switch / Solo card number

Name on card:.........................................................................Signature:..................................................................

Today’s date........./........./.......Start date:......../........Expiry date......../........Switch Issue No.:.....................

µ

Postbag

STAR LETTER

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

µ

UNRELATED RADICALISM

I found the Spring edition of The Vegan a little too radical in areas not relating directly to vegan life.

Whilst I truly respect the life choices of some individuals you present therein, I believe it is important that we remember that we are not global saviours. Our role is to promote a vegan lifestyle and report its benefits, as Alex Bourke did so eloquently in his message on page one.

In my opinion, The Vegan Spring issue has a slightly anti-globalisation, anti-American, environmentalist touch. I do not agree personally with some of these choices, but I can respect them.

And, whilst some issues may overlap with veganism to a certain extent, The Vegan as a magazine should have a policy to not over-balance one way or the other. I would be just as interested, for example, in someone who lives as the only vegan amongst many in a law firm, as I may want to hear about people who go to the Third World.

Having been a member of the Vegetarian Society for many years before I became vegan, I felt that the Vegetarian Society and their print magazine handled the political balance better and stayed true to their platform.

Daniel by email

Ed: Thanks Daniel, we always appreciate constructive criticism.

Your Star Letter wins you a Vegan Society t-shirt.

EATING THE AMAZON

‘VEGGIE WEDNESDAY’

We are eating the Amazon. Brazilians, Europeans, North Americans are eating too much beef. In 30 years – in a single generation life span – we packed 60 million heads of cattle into the Brazilian Amazon, losing 18% of its area. Last year we devoured 25,000 square km of pristine forest (the size of Belgium); and an area of the size of Great Britain is of abandoned pasture (exhausted land). Why? Because we don’t care about the future of this planet. We still value only the immediate gain. We still acclaim the cattle rancher, the gold miner and the illegal logger. We don’t really care about ecotourism, agroforestry, sustainable forest management and Indian reserves.

Over the past few years I have met dozens of people who tell me that they ‘don’t know how to go vegetarian,’ or ‘couldn’t go the whole way.’ I believe it would be a valuable first step for those who have a ‘bit’ of vegetarianism in them if vegan / vegetarian / animal rights groups pushed the idea of a ‘Vegetarian Wednesday.’ Each Wednesday, restaurants in the local area could be persuaded to advertise vegetarian and vegan meals. The less committed people could, at first, try going vegetarian each Wednesday; they could be encouraged by being advised to ‘eat out’ or ‘treat themselves at home.’

You can change that. You can vote for Great Britain to stop buying beef, soya and non-certified timber from the Amazon rainforest. Yes, you can ‘eat the Amazon’, the digestible Amazon: the Brazil nut, the many palm fruits and other fruits. There are many things that can revolutionize the future of the Amazon. And you can be part of it. Take the Brazil nut. If you eat two nuts a day it will supply the daily need for selenium – which will make you happy, more alert and strong. Just two nuts a day guarantees the future of thousands of families that live and protect millions of hectares of the rainforest.

If once in your life you visit the Amazon you can change the history for many local communities. We receive less than 0.16% of the world ecotourism – why? Because people don’t care about the Amazon. They, you, your friends, think that this is not important. You, as a consumer and voter, can decide the future of the Amazon. We don’t need to leave this decision for those in the public power.

João Meirelles Brazil

I hope to meet some of you at the European congress in Italy in October where everything will be vegan. In the meantime, I send you good wishes from Sweden where the sun is shining and the warm weather is coming.

I have been vegan for 30 years and totally agree with vegan principles. However, we have to use all our skills to persuade the less committed to take a first step. With lots of effort, and groups working together, I believe such an idea can be a success.

Ulla Troeng ullatroeng@yahoo.se

Mr Ashby McGowan Glasgow

THE SWEDISH VEGAN SOCIETY I was interested in your article on veganism worldwide. The Swedish Vegan Society will be 30 years old next year and has about 2,000 members.

problems in school or with parents because of their diet. We also publish leaflets and I am making a review of Plant Based Nutrition and Health for our magazine.

We organise lectures, cookery courses, walks, etc. We take part in health exhibitions and radio and TV discussions. We contact politicians, companies, restaurants etc to discuss vegan food. We support young people who get

On our website www.vegan.se we advertise bed & breakfast in vegan homes. Cheaper than a hotel, you get to know the country better and good advice on restaurants, places to visit, etc.

Such an idea would fail unless it was pushed long and hard with advertising, demos, etc.

I am optimistic that those going vegetarian on Wednesdays would enjoy the experience and eventually become an ‘all-week’ veggie or vegan.

Wouldn’t it be great to build a vegan network like this around the world?

Letters for publication should be marked ‘Postbag’ and sent to the usual address (see page 1 for details).

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LOCAL GROUPS NEWS There is no formal Vegan Society affiliation. Any group can be listed but it must obvious from the name that it is for vegans and not just vegetarians and the contact person must be a full member of the Vegan Society. Please let the Local Contacts’ Coordinator (details on facing page – please do not contact the Office) know if you wish to start a group and of any groups omitted. Those listed for the first time have ** before their name.

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The Vegan l Summer 2005

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

n MAY Saturday 21st Veggie Pride March, Paris The march starts in front of the Pompidou Centre at 2pm, followed by various activities throughout the afternoon. www.veggiepride.org Monday 23rd – Sunday 29th National Vegetarian Week A week dedicated to raising awareness of vegetarianism.

Contact the Vegetarian Society for details of events in your area T. 0161 925 2000, www.vegsoc.org/nvw

n JUNE

Saturday 4th *Strawberry Fair Open-air festival of music, entertainment, arts and crafts.

Midsummer Common, Cambridge.

Free to attend.

Saturday 11th – Saturday 18th 12th Vegan Summer Gathering Mumbles, South Wales.

See feature, page 9.

Saturday 18th *Heart of England Vegan Festival – Sponsored by The Vegan Society Carling Academy, Dale End, Birmingham. 9.30am-5.00pm.

Admission free. Food by Veggies.

Contact Realfood, T. 0845 458 014 www.veganfestivals.org.uk See news item, page 2.

Saturday 18th National Badger Day Organised by the National Federation of Badger Groups. T. 020 7228 6444 www.nfbg.org.uk Friday 24th – Sunday 26th *Glastonbury Festival of Contemporary Performing Arts Featuring a Vegan Society stall.

See feature, page 9.

n JULY

Saturday 3rd – Saturday 9th World Week for Captive Dolphins Co-ordinated by Cetacea Defence, Captive Animals Protection Society and Ecoterra. www.cetaceadefence.org Monday 4th – Sunday 10th National Cruelty-Free Week Organised by the British Union for the Abolition of Vivisection to encourage people to boycott animaltested products. T. 020 7700 4888 www.buav.org/gocrueltyfree/week.html Saturday 23rd SPEAK March and Rally Demonstration in Oxford to highlight the rights of non-human animals to live in freedom and the right of animal rights activists to campaign freely. Subject to permission from Oxford City Council. www.speakcampaigns.org.uk

Friday 29th – Sunday 31st WOMAD Festival - One Voice for Veggies Stall Vegan stall at the world music festival in Reading. See feature, page 8.

n AUGUST

Sunday 6th – Sunday 20st Vegan Camp Church Stretton, Shropshire.See feature, page 8.

n SEPTEMBER

Thursday 1st – Saturday 10th The 3rd Vegan ‘n Vegetarian dolphin camp, Wales A chance to see dolphins amongst kindred spirits. www.cetaceadefence.org Sunday 25th *London Vegan Festival Kensington Town Hall, Hornton Street, London W8. 10am-7pm.

Stalls, talks, vegan catering.

Contact CALF, T. 020 8670 9585 www.londonveganfestival.org.uk

n OCTOBER

Saturday 1st – Friday 7th 9th European Vegetarian Congress Celebrating the 20th anniversary of the European Vegetarian Union.

Riccione, Italy. See news item, page 2.

Saturday 1st World Vegetarian Day Sunday 2nd Annual Irish Vegfest, St Andrew's Resource Centre, Pearse Street, Dublin 2. Contact niall@thumped.com Saturday 29th – Saturday November 5th UK Vegan Week A week dedicated to the celebration of all things vegan! Kicking off with…

Saturday 29th *Bristol Vegan Fayre – Sponsored

by The Vegan Society The L-Shed, Princess Wharf, Wapping Road, Bristol. 10am-6pm.

Contact Yaoh, T. 0117 923 9053 email info@yaoh.co.uk www.yaoh.co.uk Sunday 30th *Vegan Society AGM Venue: Bristol (further details to be announced)

n NOVEMBER

Tuesday 1st 12th World Vegan Day and The Vegan Society’s 61st birthday Happy Birthday to vegans!

T. 01424 427 393 www.vegansociety.com

LOCAL CONTACTS

NEWS

Once again the number of groups eligible for listing has increased, which is good but means that there is no room to list individual events, just time and place of regular meetings and basic contact details. To enable the list to be kept to one page these have had to be cut down as far as possible, e.g. by deleting most surnames and ‘am’ and ‘pm’. I hope it is obvious that ’10.30 – 12’ refers to a morning meeting, that ‘3’ is afternoon and that ‘7’ is 7 in the evening! The Events column, too, is now choc-abloc every quarter with events of regional, national and even international importance.

It is obvious from the thousands now attending events throughout the country that are they are extremely popular, not only among members of the Society but with vegans who aren’t members and even non-vegans, so they also provide the Society with an ideal opportunity to recruit members.

The larger events – not only the London Vegan Festival and Xmas Without Cruelty but the numerous highly-successful regional events that have sprung up over the last couple of years in major towns and cities throughout the country – are a fantastic opportunity to involve vegans and others from the UK and beyond and to help everyone appreciate the many advantages of veganism, whether their concern be their own health, animal welfare or the environment.

Our very active Birmingham group will be involved with the Heart of England Festival on 18 June, organized by Mary and Neil of Realfood who organized last year’s Manchester event so we can expect a wonderful array of stalls and speakers, including US lawyer Joan Dunayer on speciesism (see page 14) and our own Stephen Walsh on nutrition. Stephen and fellow Trustee Vanessa Clarke will also be speaking in Oxford on 25 May about the international scene and the forthcoming veg congresses in Italy and India.

There are picnics for all ages on 26 June (Harrow group) and 10 July (Twickenham & Surrey). The recent birthday party for our patron Serena Coles (see news item on page 2) was organized

by Tracey and Joe from the Croydon group, and despite her recent house move Lesley Dove is still working hard running the Vegan Families group.

So should we devote more space in the magazine to publicizing events organized by groups, not to mention the ever expanding list of Local Contacts? Or should we leave things as they are and cram basic details into the current amount of space? Or should we give fuller listings less often, perhaps just once or twice a year rather than in every issue? Any decision will be informed by what you think. Please let me have your views on the usefulness of these pages as soon as possible, preferably by e-mail but otherwise by post. Please do not phone since I work to tight deadlines and am unable to take other than urgent calls.

Despite the rising tide of work deadlines I still hope to see some of you in Paris on 21 May and many of you in Birmingham on 18 June and in London on 25 September and – now that it’s entirely vegan – at the conference in Italy in October.

Patricia Tricker, National Local Contacts’ Coordinator

* Vegan Society stalls at these events

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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

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The Vegan l Summer 2005

LISTINGS Patrons Serena Coles Freya Dinshah Maneka Gandhi Dr. Michael Klaper Moby Cor Nouws Wendy Turner-Webster Donald Watson Benjamin Zephaniah Council Jay Ashra Alex Bourke (Chair) Chris Childe Vanessa Clarke Laurence Klein (Hon Treasurer) Laurence Main Ian Nicoll George Rodger (Vicechair) Stephen Walsh (Deputy Treasurer) National Local Contacts Co-ordinator Patricia Tricker Staff Chief Executive Officer Janet Pender Bookkeeper / PA Jody Hazell Head of Information Services Catriona Toms Head of Marketing and IT David Palmer Information Officer Andy Lawson Media and PR/Events Officer Vacant Membership and Sales Officer Sundari Poorun Membership and Sales Assistant Peter Richardson Sales Assistant John Rawden Domestic Assistant Daniel Mozumdar Volunteers Michaela Altman (proofreader) 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 lactovegetarianism (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 deoxygenation 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 2005

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CLASSIFIEDS (UK) HOLIDAY ACCOMMODATION CORNWALL

HAMPSHIRE NEW FOREST Veg*n guest house (“The Barn”) - Perfect for walking, cycling etc.

B&B from £24pppn - ensuite, n/s evening meals. 023 8029 2531 or www.veggiebarn.net

ISLE OF WIGHT

HOLIDAYS ABROAD

SUSSEX HASTINGS - B&B in quiet woodland setting but close to town centre.

Exclusively vegan/vegetarian. Private bathroom. Off road parking. Nonsmoking. £20 single £35 couple per night.

Tel 01424 434144

WALES 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 POWYS - Machynlleth. B&B overlooking spectacular mid-Wales scenery. Centre for Alternative Technology nearby. Delicious organic veggie / vegan breakfasts. 01654 702562 www.dyfiguest.co.uk

CUMBRIA

KERALA, SOUTH INDIA a vegan’sparadise.

Tours, accommodation including selfcatering. Brochure: Tel: 01892 722440, Voice Mail/Fax: 01892 724913.

E-mail: info@keralaconnect.co.uk Website: www.keralaconnect.co.uk ALPUJARRAS - ANDALUCIA Attractive townhouse. Sunny, 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. email: sue@halfyard.fsnet.co.uk 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.

LANCASHIRE

YORKSHIRE SCOTLAND DEVON

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. £20 p.p.p.n. (for couple).

Tel 01947 603507

ARTICLES AND ADVERTISEMENTS TO BE SUBMITTED BY 7TH JULY 2005 FOR INCLUSION IN THE AUTUMN 2005 ISSUE OF THE VEGAN

DISCOUNT CARD

DORSET

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.

FRANCE, Brittany (56) B&B Breton stone house in beautiful countryside. Bed & full vegan breakfast 20E pp Dinner available.

1h15 St Malo. Vegan Society member discount. Tel: 0033 2 97 93 00 61

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

DISCOUNT CARD THE VEGAN VALID FROM

JUNE 2005 UNTIL

AUGUST 2005 REFERENCE CODE

Ref: FBR 005

The Vegan l Summer 2005

41

CLASSIFIEDS PERSONAL KINDNESS UNLIMITED. The international network for vegan/vegetarian Christians.

Those still searching may join the SEEKERS group. Membership of our correspondence and email groups is free.

For details write to KU, The Old Vicarage, LLangynog, Carmarthen SA33 5BS or

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!

WIDOW, 66; long lived family; would prefer to spend rest of life with compatible vegan male.

OPPORTUNITIES VEGFAM Admin Volunteer (tt, n-s, vegan) live-in at Devon HQ (single parent +child considered). Please write for details - see main advert.

ACCOMMODATION

EATING OUT FINANCE MISCELLANEOUS

UNSECURED LOANS. Mortgages, Remortgages, right-to-buy. Self-certification - up to 90% - with without accounts.

Buy-to-let specialists. Purchase 100% and negative equity, ccj removal, debt management.

HOMEOPATH. Aubrey Burge LBSH. RSHom. Treating you towards good health. All remedies carried on a vegan base. Clinic in Wiltshire or reasonable distance home consultations welcome.

Tel 01980 630601 for more information.

TOLSTOYAN community - espouses anarchism, pacifism and veganism.

Actively involved in human rights, animal rights, environment and peace campaigns.

Contact: 59 Chapel Rd, Ramsgate, Kent CT11 0BS Tel 01843 589027

PUBLICATIONS

CARIBBEAN COOKBOOK FOR vegans, £3.00 inc p&p. Cheques payable to Peter Mason, 30 Wynter Street, London.

SW11 2TZ

people

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

For further information contact: The Vegetarian Charity 6 Coxbank, Audlem Cheshire CW3 0EW 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.

animals

The Vegan l Summer 2005

Registered Charity No 294767 VEGAN LADY, 48, refined, NS, attractive, sincere, enjoys country living, seeks single/widower gentleman of kindred spirit, educated, tall, solvent, living in Ireland or frequent visitor to Ireland, for long term relationship.

INTERNET SERVICES DIVINE FROG web services. A vegan business. Website design, implementation, development, maintenance and hosting.

Please contact Ian : Tel : 07981 057697 Email : i.nicoll@divinefrog.co.uk www.divinefrog.co.uk

PRACTITIONERS THE SPACE Are you yearning for a warm and caring place where you can heal physically, emotionally and spiritually?

Retreats in South Devon and Portugal.

Dr Gina Shaw offers health and nutritional consultations, supervised fasting, iridology, courses in natural health, health books, etc. www.vibrancy.homestead.com/pageone.html

COSMETICS

environment

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

THE VEGAN DISCOUNT CARD

42

Needy young vegans up to the age of 25 years can receive grants from the charity, which also provides funds to promote vegetarianism among the young.

Donations and legacies are most welcome to ensure that we continue to satisfy the need for help.

VEGAN VIEWS - informal quarterly for Vegan Opinion. Sample copy £1. 4 issues £4 inc p&p. Harry Mather, Flat A15, 20 Dean Park Road, Bournemouth BH1 1JB SUNSHINE AND SHADOW. Autobiography of Wilfred Crone, well-known vegan/fruitarian. £7.50 inc P&P. Harry Mather, Flat A15, 20 Dean Park Road, Bournemouth BH1 1JB

THE VEGETARIAN CHARITY

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.

39

PRIZE CROSSWORD Neil Locker

ACROSS

DOWN

1 Fruit also called papaya (6) 5 Empty space in a flask? (6) 8 A la ___, type of menu (5) 9 Margarine, eg (3) 10 An essential fatty acid, ___-3 (5) 12 Staple carbohydrate (4) 13 Superior fruit? (4) 14 Basil sauce (5) 16 Small mushrooms for panto character? (7) 17 Pasta strips (7) 19 Cooking instructions (7) 22 Welsh savoury snack utilising scarce ingredient? (7) 25 Thickening agent, ___-root (5) 27 Citrus rind (4) 28 Rounded base of fennel stem, eg (4) 30 Raise your glass to this grilled bread! (5) 31 Dram (of whisky) (3) 32 Not drunk (5) 33 Go without food (6) 34 Vegetables known by the experts? (6)

2 3 4 5

Juicy fruit (7) Remove skin (4) Talks about batter cakes? (7) Essential organic substance in food (7) 6 Chew noisily (5) 7 Kitchen tool (7) 8 Pod used as a chocolate substitute (5) 11 Succulent plants yielding a bitter purgative (5) 15 Liquid course (4) 18 Pod which is used as a thickener for gumbo (4) 19 Cook in an oven (5) 20 Dried grape (7) 21 Crepe ___, thin pancake in a hot orange sauce (7) 22 Italian dish for which arborio rice is used (7) 23 Whisky, or a type of biscuit (7) 24 Fleshy underground stem of potato, eg (5) 26 Adam's ale (5) 29 Sparkling Italian wine (4)

Send in a photocopy (or original) of the solution to this crossword, together with your name and address by the 7th July 2005 Prize this issue: A copy of Truth or Dairy on DVD (see News, page 3 for details).

Solution in next issue.

44

The Vegan l Summer 2005

Solution to The Vegan Prize Crossword

38 CONGRATULATIONS to the winners Lesley Mitchell of Lancaster and Anne Bantoft of Sheffield who win copies of Jewel in the Lotus by Julian Franks.