The Vegan Summer 2007

BIRD FLU: A VIRUS OF OUR OWN HATCHING REVERSING DIABETES: DR NEAL BARNARD LAUNCH OF OUR GROOVY INTERACTIVE CD ROM FOR SCHOOLS ISSN 0307−4811 02

9 770307 481000

in this issue A warm welcome from our spacious new offices in Birmingham: one minute’s walk from the Jewellery Quarter railway station. Despite losing some excellent staff because of the move we have increased in number after a massive recruitment drive. Gaining a Chief Executive, an Education Officer, an Information Officer, a Finance Officer and a Sales Assistant.

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NEWS

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SHOPAROUND

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SPRING 2007 HIGHLIGHTS

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OUT & ABOUT

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IT’S YOUR CALL / MEGAN THE VEGAN

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NUTRITION NEWS

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THE BERNARD MATTHEWS SCANDAL

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COMING HOME TO ROOST

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DR. NEIL BARNARD

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START YOUR OWN VEGAN BUSINESS

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RECIPES

The main reason is that the livestock farming lobby is very powerful and has a significant influence on government policy. The media are also reluctant to upset their food advertisers by running stories that are critical of animal products.

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VEGGIES

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AGM & ELECTIONS

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VEGAN COLOMBIA

I expect you were shocked to hear that despite objections from the Vegan Society and other Animal Rights/Welfare groups Bernard Matthews was compensated by the taxpayer for the poultry killed when Bird Flu was discovered on his Norfolk factory farm.

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YOUth PAGES

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POSTBAG

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GROW VEGAN

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REVIEWS

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EVENTS

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NETWORK CONTACTS LISTINGS

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CLASSIFIEDS

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CROSSWORD COMPETITION

The theme of this issue is Bird Flu. The farming of animals for food has caused numerous health scares: MRSA (connected to the extensive use of antibiotics in ‘livestock’ farming), Bird Flu (a disease that would become less virulent if restricted to wild birds), Foot and Mouth disease and BSE. So why are most people still not making the connection between disease and animal farming?

This animal cruelty cannot be justified and the Bird Flu threat will not disappear until people stop eating eggs and poultry. As all vegans know, this is not a difficult thing to do. We just need to keep showing the world how healthy and delicious vegan food can be!

Rosamund Raha Editor

The Vegan Society

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Donald Watson House

Local rate 0845 45 88244 Editor Rosamund Raha Design www.doughnutdesign.co.uk Printed by Cambrian Printers on Recycled paper YOUth pages Design Johanna Best Front cover illustration www.emonkeys.co.uk

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21 Hylton Street

Tel. 0121 523 1730

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Fax. 0121 523 1749

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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 FROM THE CHIEF EXECUTIVE I am delighted to have been appointed as the new Chief Executive at such an exciting time in the history of the Vegan Society. We have a great team of people, (some moved from Hastings and some new recruits) and a spacious office in a central location. Everyone is fired-up with enthusiasm and working all hours to promote the vegan message.

We had a few weeks of chaos as we tried to unpack piles of crates and cope with no e-mail or Internet access. A big thank you to all our members who responded to our less than perfect service with good humour.

On Sunday 20 May staff and trustees got together to plan our vision and strategy for the next ten years. It was great to see so much shared vision and so many ideas. I am now busy bringing together all this talent to produce a detailed five year plan. In the next issue of The Vegan I will give you more details and hope you will want to participate in taking the message to the wider world.

Nigel Winter

n VEGAN SMASHES MARATHON RECORD On Sunday, 13th May Fiona Oaks won the Essex County Championship Marathon title by coming 1st in the Halstead Marathon. Despite less than ideal conditions she smashed the previous course record (set last year) by some ELEVEN minutes.

This is a stunning achievement and shows a vegan's endurance ability. The fact that she is an ethical vegan really raised eyebrows, not to mention a considerable amount of interest, at the race as the organisers were stunned with her time.

Well done Fiona!

n MICHAEL SUTCLIFFE 1924-2007 A life member of the Vegan Society and a tireless campaigner for both human and animal rights Michael Sutcliffe died suddenly at his home over Easter. After his retirement as a Charted Shipbroker he became a full time champion for both vegan and animal rights issues. He supported several animal groups and was a regular face at demonstrations. An avid letter writer he wrote countless letters to the authorities and the media and was interviewed by the BBC at the launch of the Animals Count political party last December.

Michael was a great example to us all and a wonderful advocate for vegan issues: he will be sorely missed.

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n NEW GROOVY INTERACTIVE CD-ROM FOR SCHOOLS Not only have we appointed an Education Officer (Rob Jackson joined us on 14 May) we have also finally finished the schools CD-Rom. It is designed especially for children, and explores the impact of lifestyle and personal choice on a wide range of issues including people, animals, the environment, nutrition and health.

It contains a wealth of facts and figures all supported by references and it can be used as a resource, a teaching aid, or a primary information source.

With a voice over by Benjamin Zephaniah.

n VOLUNTEER SCHOOL SPEAKERS WANTED Hi, I’m Rob, and I’m the new Education Officer at the Vegan Society. I’m now looking for enthusiastic speakers to go into schools to present veganism to children. Experience giving presentations would be a great advantage, but confidence and relevant knowledge are more important! Don’t worry; we will be able to give you any training or support you need. So, if you fancy an exciting challenge, and the chance to inform young people about veganism, why not volunteer to be a school speaker with us? Hopefully we’ll build up a big enough network of people to cover the whole country! You can contact me at the office or on robj@vegansociety.com or phone: 0121 523 1738.

n BIOFUELS AREN’T THE ANSWER – VEGANISM IS!

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It was good to see a critique of biofuels on the front page of the Metro newspaper on 9 May. As the world’s human population increases, and usable land decreases it is better to reduce the consumption of land guzzling foods such as meat rather than turning yet more of our precious rainforests and cropland into fuel for cars and planes. As George Monbiot said in Green Futures, number 64, May/June 2007 “Biofuel is worse for the planet than petroleum.”

He’s probably right!

RR

n CONGRATULATIONS TO VON ON THEIR 10TH ANNIVERSARY The Vegan Organic Network (VON) was founded in 1996 by Jane and David Graham and David Stringer. Concerned about the use of farmed animal waste to grow food – even organic food – they decided to make stockfree farming a reality. It’s more sustainable, more ethical and more fun! As vegans most of us don’t wear animal products or use toiletries containing animal products – so why put up with food grown in them?

In 10 years a great deal has been achieved – there are now stockfree growers and campaigners around the globe, and the membership of VON has grown from the original 3 to over 300! The magazine ‘Growing Green International’, which members receive, is full of heartening tales of stockfree growing and the philosophy of VON. It’s still a small movement though, just as the Vegan Society was sixty years ago and the organic movement was thirty years ago.

Your support could help change that. You don’t have to be a farmer or grower, just someone who doesn’t want their food grown in blood, fish and bone bought from animal farmers.

To find out more visit: www.veganorganic.net The Vegan l Summer 2007

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n HOW VEGAN FRIENDLY IS YOUR MP?

n VEGETARIAN FOR LIFE

Tony Benn and the late Tony Banks are well known for speaking up to defend animals and support other ethical issues. Their active daily contribution to political life is a sad loss but Tony Benn continues good work out of parliament and there are still other politicians willing to speak out against abuse and exploitation.

A new charity to support older vegetarians

Dr. Caroline Lucas MEP www.carolinelucasmep.org.uk

Because of our ageing population, ever more people are living in care homes and retirement complexes, or relying on home care and meals on wheels. VHA has been aware of many cases where elderly vegetarians and vegans have struggled to get acceptable food and extremes where they have been forced to eat meat.

Dr. Caroline Lucas became an MEP for the Green Party in 1999 and is married with two children. Animal rights are central to Caroline’s work as Vice President of the European Parliament’s Animal Welfare Committee. Caroline has demanded legislation to prevent thousands of chemicals being tested on animals and has proposed an entirely nonanimal test strategy. Other work includes trying to prohibit the import and sale of cat and dog fur and to prohibit live exports. Her publications include ‘Green Alternatives to Globalisation.’

Kerry McCarthy MP www.kerrymccarthymp.org Kerry McCarthy was elected as the Labour Member of Parliament for Bristol East in 2005. Prior to this she studied Russian, politics, linguistics and law and worked at a legal aid firm. Kerry is vegan and a member of the World Development Movement and the Labour Animal Welfare Society.

She is particularly interested in tackling poverty, helping vulnerable groups and working on international aid.

Kerry has spoken at a number of vegan events and kindly presented the Vegan Society 2005 awards.

Cathy Jamieson Cathy became a member of the Scottish Parliament in 1999 and is vegan.

She trained as an art therapist and is married with a son. Cathy was previously Minister for Justice and was voted in again on May 3rd with a majority of 3,986 and has been appointed Labour representative on the Scottish Parliament's Parliamentary Business Committee.

There are a number of petitions that people can sign on the government website to promote veganism such as: http://petitions.pm.gov.uk/veganism http://petitions.pm.gov.uk/vegfriendly

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Vegetarian for Life is a new charity being set up by the Vegetarian Housing Association. It will aim to improve standards of catering for older vegetarians and vegans throughout the U.K.

The new charity intends to tackle this and related problems with a range of services, possibly including: an accreditation scheme for good providers; a website and information service; specific catering guides; menu and nutrition advice; and specialised training for cooks.

It is now looking for people with appropriate skills and experience – especially in nutrition and care – to become future trustees and advisors. Trustees must, of course, be vegetarian or vegan and based in the UK. Vegetarian for Life will be independent but hopes to have a strong working partnership with the Vegetarian Society, the Vegan Society and with other charities working in the vegetarian field.

Vegetarian for Life has appointed Tina Fox, previously Chief Executive of the Vegetarian Society as its first manager. Tina says – “I am delighted to take on this new challenge. For a long time I have felt that older people in the vegetarian movement, who were often pioneers in their time, are not given the support that they deserve, and VFL hopes to redress the balance”.

For further information on Vegetarian for Life or the role of trustee for this new venture please contact

n THANK YOU Heartfelt thanks to all the volunteers who helped to renovate and prepare our new premises including: Subra Sivarajah, Harry Eyles, Barbara Staples, Philippa Lennox, Patricia Tricker, Nigel Winter, Dave Palmer, Vanessa Clarke, Andrew from Veggies, Sarah Jordon, Debbie Vincent and Rachael Nelson.

We couldn’t have done it without you!

Shoparound Johanna Best

n NO COWS - JUST ETHICAL LUXURY Light some No Cows fragranced soya wax candles and enjoy a glass of their vegan organic wine whilst you relax in a hot bath with their lovely range of soaps and hair and body care products.

When your fingers go wrinkly (or you run out of wine) slip in to a No Cows organic bathrobe, or wrap yourself in one of their deep pile organic towels.

This all vegan range includes unscented products for sensitive skins so no one has to miss out, except of course the cows, but we’re sure they are pretty happy about that!

Night Cream costs £10.99 for 50g, Organic wine costs from £5.95 a bottle. www.nocows.com Tel: 07806 702758 Email: info@nocows.com

n GOOD KORMA Hooray! Everyone can enjoy this delightfully creamy dairy-free korma sauce from Safetoeat.

Bursting with coconut and mild Indian spices and free from artificial ingredients, this sauce is wonderful heated up with some tasty vegetables and tofu.

The entire Safetoeat range is free from gluten and nuts, and includes tasty vegan sauces, soups and chutneys.

Golden Korma Sauce costs £2.59 for 400g.

Available in selected delis and health food shops, at www.safetoeat.com, and larger branches of Tesco Extra, and Sainsbury’s. www.safetoeat.com Tel: 01663 744452 Email: Info@safetoeatfood.com

n B’NICE – FROZEN RICE DESSERT

n HEMP GARDEN BODYCARE

This deliciously creamy frozen dessert is available in three flavours: Vanilla; Strawberry, with real strawberry puree; and Chocolate, made with real Belgian chocolate. The vanilla and strawberry flavours are free from soya which is great news if you are allergic!

The strawberry flavour has also been nominated as Best Product in the Vegan Environmental Awards 2007, but all three flavours are really fabulous.

This gorgeous range of hemp-based products is enhanced with botanical extracts and essential oils and is free from synthetic ingredients. Responsibly packaged in attractive glass bottles the range include Body Lotion and Hand and Body Wash with a blend of natural anti-bacterial extracts.

Body Lotion costs £14.99 for 250ml. www.hempgarden.co.uk Tel: 01288 355572 Email: office@hempgarden.co.uk

Price: £2.95 for 500ml.

Distributed by Beanies Health Foods. www.beanieshealthfoods.co.uk Tel: (01489) 574593 Email: info@beanieshealthfoods.co.uk

Reader offer!

The lovely Hemp Garden folk have offered a 10% discount to readers and will then donate 10% of those sales to the Vegan Society!

n RAW CREATION For beautiful and delicious raw foods and superfoods, books and kitchen equipment take a look at www.detoxyourworld.com. From goji berries and wheatgrass juice to raw cacao and Shazzie’s divine raw chocolate bars, this excellent on-line store will make you feel like a kid in a candy shop, but without the nasty sugar rush of course! www.detoxyourworld.com Tel: 08700 113 119

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All Shoparound products have been authenticated as

n RAW GAIA Raw Gaia’s marvelous “living skin care” products promote beautiful and healthy skin with pure, organic, vegan and unheated plant-based ingredients. Raw Gaia opposes marketing tricks that make women feel inadequate, and instead takes a holistic approach to skin care. Their website provides information on how to achieve healthy skin through a healthy diet, natural skin care and a positive mental attitude, and features their products, which include moisturisers, toners and a range for baby.

n STUFF IN A TUB Made from cashew nuts and other yummy natural ingredients, this new frozen dessert from Booja Booja is free from soya, rice, dairy and refined sugars. Flavours include Hunky Punky Chocolate and Coconut Hullabaloo.

www.rawgaia.com Tel : 01273 311 476 Email: info@rawgaia.com

Reader offer!

Raw Gaia are offering readers a 10% discount until 15th June 2007.

Costs from £4.99 for 500 ml. www.boojabooja.com Tel: 01508 558888

n THE NATURAL SPA COMPANY Photograph by Adrian Roberts www.life-capture.co.uk For the ultimate home spa experience treat yourself to these delightful natural and certified organic body care products.

Available individually or in gift sets.

Organic Luxury Spa Gift Box costs £20. www.thenaturalspacompany.co.uk Tel: 0845 0037422 Email: info@thenaturalspacompany.co.uk

n LET THEM EAT CAKE! Put the kettle on and sample the scrumptious new cakes from Blue Lotus Products. Try the delicious and moist Pineapple and Ginger cake drizzled with chocolate, the good ol’ traditional Victoria Sponge with its tasty jam and ‘butter cream’ filling, or the Banana Coconut and Lime cake - a truly tropical affair with a deliciously creamy lime frosting, also available as a gluten free version.

Costs from £7.49 (4” cake) plus P&P.

n ALPRO COMPETITION

www.bluelotusproducts.com Tel: 0116 2998122 Email:admin@bluelotusproducts.com

Win a Delux Yoga Set Courtesy of Alpro Soya!

The Alpro range of delicious soya-based products includes yoghurts, milks, custards and desserts. Soya is low in saturated fat and naturally contains essential Omega 3 and 6 fatty acids; soya protein has also been proven to lower cholesterol as part of a diet low in saturated fat.

Competition!

The Vegan readers have the chance to win one of five fabulous yoga sets, along with a selection of great tasting, healthy Alpro products.

For your chance to win, simply answer the question below: Q: What bean is used to make Alpro products?

Send your name and address on a postcard (marked ‘The Vegan Competition’) to: Richmond Towers Communications, 26 Fitzroy Square, London W1T 6BT, by 2nd July 2007.

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VEGAN SOCIETY SPRING 2007 HIGHLIGHTS THE MOVE TO BIRMINGHAM AND STAFF RECRUITMENT The move to Birmingham and recruitment of new staff has been the main feature this spring.

We have recruited a Chief Executive, Education Officer, Information Officer, Sales Assistant and Finance Officer. The recruitment of staff was greatly helped by a Recruitment Open day, which was held at the Warehouse café in Birmingham.

SUBMISSIONS The Women’s Institute are running a campaign called ‘The Great Milk Debate’. The Vegan Society has submitted a statement on the negative impact of dairy products on people’s health, cows and the environment. We suggested an alternative future of veganic farming and asked to take part in future meetings with the Women’s Institute.

ARTICLES IN NEWSPAPERS AND MAGAZINES: Phone Co-op magazine, Ladies First magazine, Green Parent magazine, Ttake5 community news South Leicester, Lime Transmanche magazine, Good Housekeeping Magazine.

The Animal Free Shopper was reviewed in Positive News’s Green Pages.

VEGAN ADVOCACY There was a good response to the questionnaire for vegan patients (mentioned in the Spring Vegan). We are starting to build up a picture of provision of Vegan food in hospitals and Care homes.

Negotiations continue with the manufacturers of hospital drips and liquid feeds to try to get them made vegan.

MEDIA RELEASES Media release about Bird Flu. Media release about ‘Livestock’s Long Shadow.’

RADIO INTERVIEWS AND PODCASTS PRISONERS Nigel our new Chief Executive spoke about vegan food on: BBC Radio Northampton Desert Island Dishes.

Colourful Radio’s Afternoon Delight show.

Nigel also did a podcast: http://www.thewatt.com/

Meetings have taken place between Prison Service Procurement, suppliers, VPSG and the Vegan Society to work towards better provision for vegans in prison shops (where prisoners can purchase extra food, toiletries etc). Both the suppliers and Prison Service Procurement are keen to build up a relationship with the Vegan Society and improve the situation.

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OUT AND ABOUT WITH OUR VEGAN CAMPAIGNERS For complete listings of Vegan Society Local Contacts and Local Groups, see pages 38 to 40

INTERNATIONAL NEWS At least 3% of the population of Austria are vegetarian, of whom 10% are vegan, and the number is growing, so it’s not surprising that there are so many vegan festivals in Austria.

Photos of last year’s are on www.vgt.at/filme/fotos/events/veganmania9/index.php. This year’s festivals are in Vienna (9 June), Salzburg (16 June), Linz (23 June), Graz (30 June) and Innsbruck (7 July), though as the dates may change it’s best to check with Felix on info@vegan.at or +43 6765 318895. A list of vegan-friendly eating places in Austria can be found on www.vegan.at/veganelebensweise/restaurants/restaurants.php.

By the time you read this it will be too late to experience Austria by attending the European Vegetarian Union AGM and symposium in Vienna and the subsequent tour, but you may still be able to go to Veggiepride in Paris on 19 and 20 May. This year’s event includes a meal on Saturday evening after the parade and talks, discussions and a display of materials and photographs on Sunday. Details in several languages are on www.veggiepride.org along with photos of last year’s event.

If you live in France, Nadège, who plans to set up a French vegan society, would like to hear from you – She lives in Bordeaux but English. ble is often in Paris and speaks impecca The 5th Italian Vegan Festival takes place in Turin from 15 to 17 June. Having attended last year’s I can strongly recommend it. Details on www.vegfestival.org/2007/dove.php.

The German Vegetarian Society’s walking week this year is 5 – 12 August in the Hunsrück, a beautiful hilly wooded area in Germany, close to the Luxembourg border and easy to reach from the UK by train. Details from Last year’s week in Bavaria attracted fifty very friendly people and two dogs and I can vouch for the fact that you don’t need to be super-fit to cope with the walks.

If you can attend only one overseas event this year make it the 11th International Vegan Festival in India, from 30 September – 6 October. Details are at www.ivu.org/veganfest and see events page.

The United Nations’ Food and Agriculture Organization expects global meat consumption to double by 2050, owing to changes in consumption not in developed countries but in poorer countries such as India which have so far resisted large-scale meat-eating. The Vegan Society’s objective is to promote veganism anywhere we can, so as well as supporting the new Indian Vegan Society we are establishing a more general Inter national Outreach Fund to promote veganism in countries where the per capita income is less than one third that of the UK. Donations to this fund will be used specifically to support the promotion of veganism by local vegans and not to subsidize travel by outsiders.

Next year’s biggie will be the IVU World Congress in Dresden, Germany (27 July – 2 August). Details are on www.ivu.org/congress/2008. Accommodation is available from as little as €20 per night including vegan breakfast.

This year’s Singapore Meatout Week dinner is at Doc Cheng’s restaurant in Raffles Hotel on 20 July. If you have an idea for a theme please send it to George at info@vegetarian-society.org.

Reverência pela vida!

Patricia Tricker, International Coordinator

I’ve been invited to attend the North American Vegetarian Society’s 33rd Summerfest, 25 – 29 July at the University of Pittsburgh at Johnstown, in the Laurel Highlands of Pennsylvania. See www.navs-online.org.

VEGGIE SNOW ious years it was an Snow Ski trip in March. As with prev Over 30 people attended the Veggie outstanding success. delicious, we travelled ch Alps, the food was all vegan and The venue was La Rosiere in the Fren the company of in k wee a d spen and it was a pleasure to in a sustainable way (by Eurostar) e we were at it! for vegan, animal & eco causes whil lovely veggie people; raising £1600 trip. hen Fenwick-Paul for organising the Many thanks go to Sophie and Step giesnow.org For more information visit: www.veg year's trip! next in d reste inte Book now if you are The Vegan l Summer 2007

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OUT AND ABOUT WITH OUR VEGAN CAMPAIGNERS Continued

VEGANS CAN BE IGNORANT TOO VEGAN PARENTS UNDER PRESSURE Sophie Fenwick-Paul, Network Contacts Coordinator Why did a wonderful enthusiastic vegan family return to being veggie? Why was there so much media interest when a pair of ignorant parents killed their baby with a poor diet that happens to be plant based?

As soon as you are pregnant everyone tells you to handle it their way. Unsolicited advice escalates when the baby is born. You will be lucky if you have a health visitor who knows much about diet. It's a tough time to be different and you will find your veganism scrutinized like never before. Parenting is never straightforward and there are as many ways to handle it as there are babies.

Being well informed increases confidence. Knowing vegan kids, seeing them thrive and chatting to their parents is a great asset. There are some invaluable books on the subject of vegan parenting. Start reading up on nutrition before you reach the sleepdeprived world of being a new parent if you want to remember what you read! Beyond that, Liz Cook's nutrition wall-chart is a wonderful reference which kids love too.

All of us can help parents by being reassuring and supportive, sharing food, researching anything they are worried about, and most importantly, not judging them. Although vegan parenting can be exceptionally healthy and rewarding, the stress of being different along with learning all the basics of parenting can take its toll. If cast aside by other vegans, those families who slip out of being vegan will feel alienated and defeated. By being understood and supported they have a great chance of coming back when they're ready.

Visit activeg.org/parenting for support and information, and see the Network Contacts listings for family contacts. n Parenting workshop and cookery demo at the Bristol Vegan Fayre Sun 10th June n Activist workshop Bristol Vegan Fayre Sat 9th June (Nigel & Clare) n Sandra Hood book and Go Vegan Go book

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By Sophie Fenwick-Paul We've all heard the tragic case of the vegan parents imprisoned in Atlanta USA for killing their baby through cruel ignorance of basic baby nutrition.

This baby didn't die because of eating only plant based foods, he died because he was given insufficient and inappropriate plant based foods. Meat eating families also kill their babies through ignorance and neglect though it may be less likely to get the attention of the press. Two weeks' earlier, a couple from Phoenix were arrested for killing their baby through negligent starvation, but they are not vegan and the story didn't get far in the UK. Fortunately most parents aren't as careless as these two couples.

Having a vegan family has been very rewarding for me.

I would never be this knowledgeable about nutrition had I not opened my eyes to it through going veggie.

Without veganism, I may not even have been so determined to get through the first days of breast feeding to discover how reassuring, convenient, reliable and bonding it is. Parenting certainly accentuated my understanding of the overpowering bond between mother and child that we share with all mammals.

Our two kids are healthier and have a more varied diet than their nonvegan friends, are admired by all adults who meet them, stun their teachers with their depth of nutritional knowledge and are deeply proud of their vegan identity and compassion-based lifestyle. They're only just 7 and 4 years old, so watch this space. One of their best friends is a glowing life-long vegan who's health visitor said she'd grow up stupid without eating a bit of fish. She's now a medical student, with two equally talented and well-balanced siblings. Their parents are great role models for us, just tucked quietly away in the real world and getting on with life.

CELEBRATION OF CHOCOLATE There has been much written about the properties of chocolate. Studies and claim that it can enhance memory and alertness, act as an aphrodisiac were there matter promote feelings of well being. Whatever the truth of the 24th y Saturda on lots of happy people at the Basement Café in Manchester March. for a The Basement, which has an exclusively vegan menu, was the venue and ian Vegetar ‘Celebration of Chocolate’ event hosted by Manchester were Vegan Group and Manchester Vegan Society. On offer for sampling te Chocola vegans. over 30 different types of chocolate treats all suitable for Blacks, Lyme Regis, The Raw Chocolate Company, and Green n, Kinnerto was sent in from Booja Booja, Montezumas, Organica, Skrumptious Handmade chocolates. Alongside this there was The Chocolate Society, Divine Day Chocolate Company and Troody te and carrot and cinnamon cake from Blue Lotus cakes. fudge and coconut ice from the Fabulous Fudge Factory and chocola fairtrade dried fruits from Tropical Wholefoods to dip in.

Using chocolate supplied by Plamil there was a chocolate fountain with of Whizzers in the jar, enter a free raffle with Lush People could also pick up chocolate recipe ideas, play guess the number Easter Eggs as prizes and children could make Easter egg cards. year.

We plan to have lots more vegan food and drink related events this k or contact Cathy on 0161 718 9909 and vvg.co.u Anyone interested in joining the groups can find us on www.m on 01204 465 426 Sarah contact or http://groups.yahoo.com/group/manchester-vegan-society on Lever Street in the Northern Quarter.

If you’re visiting Manchester why not drop into the Basement Café times.

Check http://thebasement.clearerchannel.org for opening Caroline Turner Manchester Vegetarian and Vegan Group Manchester Vegan Society

11th INTERNATIONAL VEGAN FESTIVAL 30.9 TO 6.10.2007, MURDESHWAR, INDIA at Shankar Narayan is busy organising the 11th International Vegan Festival RNS 85-room ar three-st The India.

Murdeshwar on the west coast of South easy reach Residency hotel is entirely vegetarian, right on the shore and within beauty. natural ding outstan of areas of Hindu and Jain pilgrimage centres and a be will there events, social and In addition to the usual talks, workshops a Mahatm on march peace a and whole day excursion into the countryside than less low: be will costs and Gandhi’s birthplace. All food will be vegan or double £150 for the whole period, including registration, meals and single cheaper of ty possibili the accommodation at the festival hotel, with to the accommodation nearby if required. Post-festival tours include a visit vegan reforestation project at Auroville. easiest way to pay is via MoneyGram at the Post Office), so A number of VS members have already signed up for the festival (the now is your chance to enjoy the experience with if you’ve always dreamed of visiting India but hesitated to go it alone, likeminded people. organisation promoting a cruelty-free lifestyle.

The Indian Vegan Society is a non-profit, non-political, non-religious For further details of the festival, see the Events page.

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IT’S YOUR CALL...

For some time now, the Vegan Society has been in partnership with The Phone Co-op.

Like all good relationships, it’s a two-way thing. Our supporters benefit from The Phone Co-op’s low cost services and good levels of service, while the Vegan Society receives a regular monthly income from The Phone Co-op relating to how much our supporters spend with them.

It’s a relationship that’s developed over time, a bit like a marriage. Like many married partners, we were first attracted to each other because of our shared values.

The Phone Co-op is not just the UK’s only telecommunications co-operative, it remains the only real option for anyone seeking a more ethical and environmentally responsible supplier of telephone calls, broadband and line rental.

The co-operative is owned and democratically controlled by its customers and is committed to a programme of continuous improvement in terms of minimising its environmental impact.

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Unlike most marriages, however, ours is not a monogamous relationship. The Phone Co-op has many other affinity partners, most linked to charities, campaigns or other good causes. What is particularly pleasing for the Vegan Society, however, is the fact that ours is one of The Phone Co-op’s most successful schemes – in terms of the proportion of our supporters who have taken up their offer, we top the list.

And that’s good news for us – not just because we’re pleased you agree that The Phone Co-op is a good thing, but because this means that every month you are indirectly contributing essential funds to the society.

So, thank you to all those of you who’ve chosen to switch to The Phone Co-op. And for those of you who’ve not yet made the move, can we suggest you take a moment to look at their website or call them for details of their services and prices?

It’s www.phone.coop/vegan or 0845 458 9070 ensuring that you quote “The Vegan Society”.

NUTRITION NEWS: NEW EVIDENCE ON CALCIUM Stephen Walsh

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n the Winter 2006 magazine we noted: “The reality is that low calcium intakes (below 500 mg per day) almost certainly increase the risk of poor bone health but that much higher intakes have only a limited protective effect and are far from a panacea.”

The appropriateness of this advice has been confirmed by two recent papers from the EPIC-Oxford study, which includes many vegetarians and vegans. The first paper (European Journal of Clinical Nutrition, February 2007) notes that vegans had a higher risk of bone fractures due to falls but that this association completely disappeared when individuals with calcium intakes below 525 mg per day were excluded.

The second paper (Public Health Nutrition, March 2007) looked at associations with particular nutrients. The only clear association was with calcium intake in women.

Calcium (mg/day)

Relative fracture risk

<525

525-699

700-899

900-1199

1200>

1.75

1.35

1.15

1.05

1.00

The apparent slightly increased risk of fracture between 700 mg per day and 1200 mg per day could well be simply due to chance. The authors note, “Our results reinforce the importance of ensuring that women consume enough calcium to reach the UK reference nutrient intake of 700mg per day.”

As noted in the Winter 2006 magazine, a good calcium intake can easily be achieved by consuming 500 mg per day of calcium from calcium-rich foods such as kale and spring greens (150 mg per 100 g), broccoli, cabbage and oranges (about 50 mg per 100 g), tofu (varies with brand but often 300 mg per 100 g) and fortified plant milks (usually 120 mg per 100 ml). Together with the smaller amounts of calcium present in many other foods this will give an intake above 700 mg per day.

Whilst many other dietary and lifestyle factors play an important role in bone health, calcium should not be neglected.

ANTIOXIDANT SUPPLEMENTS AND DEATH There is a common view that more of any beneficial nutrient is always better and supplements are widely used to achieve intakes well above standard recommendations for a healthy diet. Given the observations that diets high in antioxidants (typically rich in fruits, vegetables, nuts and seeds) are associated with reduced death rates, there has been extensive interest in whether these benefits can be obtained from dietary supplements of antioxidants such as vitamins A, C and E and selenium. A large number of intervention trials have been carried out to look at this.

A recent review of high quality trials (low risk of bias) not involving selenium (Journal of the American Medical Association, February 2007) concluded that the use of preformed vitamin A (retinol) appeared to increase death rates by about 16% while supplements of beta-carotene (the plant precursor to vitamin A) showed a 7% increase, vitamin E a 4% increase and vitamin C no clear effect.

When all trials involving selenium were considered, selenium was associated with a 10% decrease in mortality. When only high quality trials were considered, there was still a 10% decrease but there was a one in ten probability that this association was simply due to chance.

One important general observation in this JAMA review was that the results from studies in which there was a possibility of bias, e.g. due to researchers or participants being aware of the intervention or due to selection for the treatment not being random, were often notably different from the results of higher quality trials. By reviewing high quality trials separately, the review reinforces the evidence that large amounts of isolated antioxidants cannot be assumed to be beneficial and may indeed be harmful.

The nutrients in the Vegan Society’s own supplement VEG 1 have been carefully selected on the basis of strong evidence of benefit and include selenium but not vitamin A, beta-carotene or vitamin E. Our view is that large amounts of pre-formed vitamin A (found naturally only in animal foods) are best avoided and that antioxidants such as beta-carotene and vitamin E are better obtained in a balanced way, along with other nutrients, from a wide variety of whole plant foods. Selenium is the exception as levels in soil, and hence in plant foods, are very variable and often lower than required to meet recommended intakes.

The Vegan l Summer 2007

13

ANY OCCASION ANY EXCUSE - LET'S MEET AT CHAI PANI....

WINNER OF THE BEST VEGETARIAN RESTAURANT 2007 AT PAT CHAPMAN’S GOOD CURRY AWARDS

THE BERNARD MATTHEWS

SCANDAL Milan Rai

T

he Bernard Matthews bird flu scandal demonstrated the power of major corporations in the food industry, and the risks they pose to both animals and humans.

On 10 February 2007, during Britain’s most serious outbreak of avian influenza, junior environment minister Ben Bradshaw accused the turkey firm Bernard Matthews of a ‘biosecurity breach’ at its mega-farm in Holton, Suffolk, and said: ‘it is possible that Bernard Matthews Ltd will be prosecuted.’

Two months later, instead of being prosecuted, the meat firm was paid £589,000 compensation for the bird flu outbreak its ‘biosecurity breach’ had contributed to.

SAFETY FAILINGS

In mid-February, at the height of the crisis, the Department for Environment, Food and Rural Affairs (DEFRA) issued a damning interim report identifying numerous lapses on the site that created possible infection routes.

THE HUNGARIAN CONNECTION How did H5N1 get to Holton? DEFRA quickly eliminated the possibility of wild birds having introduced the virus. (No bird flu was found in wild birds in Europe during the 2006/7 migration period).

In its final report, DEFRA found that the most likely source of the infection was turkey meat transported to Holton from Hungary. The variety of H5N1 found at the Bernard Matthews mega-farm was 99.96% identical to the H5N1 variety responsible for outbreaks in Hungary in January 2007.

“Bernard Matthews says that they answered all DEFRA questions promptly, but the company does not appear to have volunteered the information that Gallfoods, a turkey slaughterhouse supplying the Holton site, was close to the H5N1 danger zone in Hungary.

The connection was discovered after a Gallfoods wrapper was

A pest control company had inspected the Holton operation twice in January 2007. Bins had been left uncovered, allowing gulls to pick out discarded meat and then roost on top of buildings. The bags in the bins containing meat and ‘residual liquid’ could also have been blown across the site.

found in a bin at Holton.”

The infected shed had several holes in it large enough for rats and mice to enter, and had a leaking roof, which could have allowed ‘physical transfer of infection’ from infected bird droppings on the roof to the turkeys inside. Wood shavings were stored (in plastic bales) outside the turkey sheds, where the virus could have been deposited in them, before they were brought inside for use as turkey bedding.

DEFRA noted that, on 16 January, 60kg of turkey meat, ‘most likely to have been imported from Hungary,’ was dumped in uncovered bins at Holton.

This could have led to the outbreak of bird flu two weeks later.

NOTHING TO HIDE? Bernard Matthews says that they answered all DEFRA questions promptly, but the company does not appear to have volunteered the information that Gallfoods, a turkey slaughterhouse supplying the Holton site, was close to the H5N1 danger zone in Hungary.

The connection was discovered after a Gallfoods wrapper was found in a bin at Holton.

Bernard Matthews continued to import meat from Hungary throughout the crisis, because to ban such imports ‘would invite retaliation from other [EU] member states, which would have a devastating impact on the UK’s food and farming industry’, according to the government.

The financial risks to the British meat industry, and to the turkey industry in particular, were judged more important than the animal and human health risks of spreading H5N1. In other words, the power of the meat corporations is greater than the power of the movements for animal welfare and human health.

The Vegan l Summer 2007 Winter 2003

15

COMING HOME TO ROOST: BIRD FLU MAY BE A VIRUS OF OUR OWN HATCHING Michael Greger, M.D.

“The modern world worships the gods of speed and quantity, and of the quick and easy profit, and out of this idolatry monstrous evils have arisen.”

— Rachel Carson, in the original foreword to Ruth Harrison’s Animal Factories.

T

he deadliest plague in human history was the influenza pandemic of 1918, which killed 50 million people around the world. Annual flu strains tend to spare young healthy adults, but the 1918 virus killed people in the prime of life. In 1918, more than a quarter of all Americans fell ill.

What started for millions around the globe as a runny nose and a sore throat ended days later with many people bleeding—from their ears and nostrils and into their lungs. Many victims drowned in their own bloody secretions. Their corpses—tinged blue from suffocation—were said to have been “stacked like cordwood” outside the morgues as cities ran out of coffins. No war, no plague, no famine has ever killed so many in so short a time as the 1918 pandemic.

The current mutant H5N1 strain is unprecedented in its ferocity, officially killing over half of its human victims.

Cramming tens of thousands of chickens bred to be almost genetically identical into filthy sheds the size of a football field to stand and lie beak-to-beak in their own faeces is a recipe for increasing the virulence and transmission of this virus. “You have to say, “ concluded virologist Earl Brown, a specialist in the evolution of influenza viruses, “that high intensity chicken rearing is a perfect environment for generating virulent avian flu viruses.”

In October 2005, the United Nations issued a press release: “Governments, local authorities and international agencies need to take a greatly increased role in combating the role of factory-farming, commerce in live poultry, and wildlife markets which provide ideal conditions for the virus to spread and mutate into a more dangerous form...” The World Health Organization’s flu expert in Asia also blamed the emergence of killer viruses like H5N1 in part on intensive animal agriculture and what he called the “Overconsumption of animal products.”

“Cramming tens of thousands of chickens bred to be almost

genetically identical into filthy

sheds the size of a football field

to stand and lie beak-to-beak in their own faeces is a recipe for increasing the virulence and transmission of this virus.”

Where did this disease come from? Brilliant medical detective work, which included digging up corpses discovered frozen in the Alaskan permafrost for tissue samples, recently pieced together the genetic makeup of the virus: the disease came from bird flu.

Over the last few decades meat and egg consumption has exploded in the developing world, leading to industrial-scale commercial chicken farming and mass animal transport, creating the “Perfect Storm” environment for the emergence of new superstrains of influenza. Though the 1918 virus managed to kill more people in 25 weeks than AIDS has killed in 25 years, it killed less than 3% of those that fell ill.

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The Vegan l Summer 2007

In nature, the influenza virus has existed for millions of years as a harmless intestinal waterborne infection of aquatic birds such as ducks. The duck doesn’t get sick, because the virus doesn’t need to make the duck sick to spread. In fact, it’s in the virus’s best evolutionary interest for the bird not to get sick so as to spread farther. After all, dead ducks don’t fly.

The virus silently multiplies in the duck’s intestinal lining to be excreted into the pond water, and is then swallowed by another duck who alights down for a drink and the cycle continues as it has for millions of years and no one gets hurt.

Cumulate Human Cases and Deaths from H5N1 as of April 11, 2007

But if an infected duck is dragged to a live poultry market, for example, and crammed into cages stacked high enough to splatter virus-laden droppings on land-based birds, the virus then has a problem. No longer can it rely on the ease of aquatic spread. The virus must mutate or die. Unfortunately, for us, mutating is what influenza viruses seem to do best. In waterfowl the virus is in total evolutionary stasis, but when thrown into a new environment it quickly starts mutating to adapt to the new host. In the open air it must resist dehydration, for example, and it may spread to other organs to find a new way to travel.

It may find the lungs.

The more virulent the virus becomes, the quicker it may be able to overwhelm the immune system of its new host, but it can’t become too deadly. If the virus kills the host too quickly there may not be enough chance to infect another. In nature there’s a limit to how virulent these viruses may become, or at least there was until recently.

Enter intensive poultry production.

The more birds it infects, the more people that are exposed, the greater likelihood that the virus may acquire the means to spread easily person to person—via a sneeze or a handshake—thereby triggering the next pandemic which is predicted to kill millions of people.

When the next beak is inches away, there may be no limit to how nasty this virus can get. Scientists have even done this in the lab. They start out with some harmless swan virus which wouldn’t hurt a fly. But pass the virus through enough chickens and you end up with a virus so deadly it kills every chicken it comes in contact with.

Unfortunately for us, through some quirk of evolution the respiratory tract of a chicken seems to bear striking resemblance (on a cell receptor level) to the human respiratory tract. So as the virus gets better at infecting and killing chickens overcrowded in the filth of intensive confinement, the virus may be getting better at infecting and killing us.

Dr. Osterholm is the director of the U.S. Center for Infectious Disease Research and Policy and an associate director within the U.S Department of Homeland Security. “An influenza pandemic of even moderate impact,” he wrote, “will result in the biggest single human disaster ever - far greater than AIDS, 9/11, all wars in the 20th century and the recent tsunami combined. It has the potential to redirect world history as the Black Death redirected European history in the 14th century.” Hopefully for humanity’s sake, the direction world history will take is away from raising birds by the billions under intensive confinement to potentially lower the risk of us being in this precarious situation ever again.

The world is now facing just such a virus. It has escaped from the chicken factories and seems to have reinfected its original hosts -migratory waterfowl- who could potentially fly this factory-farmed virus to continents around the world.

Humanity’s lust for cheap meat not only leads to the suffering and deaths of billions of animals every year directly, but threatens the health of our planet and may threaten our health in more ways than we know.

“An influenza pandemic of even

moderate impact will result in the biggest single human disaster

ever - far greater than AIDS, 9/11, all wars in the 20th century and the recent tsunami combined.”

The Vegan l Summer 2007

17

DR NEAL BARNARD: REVERSING DIABETES Interviewed by Clare Persey

D

r Neal Barnard is president of the Physicians’ Committee for Responsible Medicine and has recently published ‘Dr Neal Barnard’s Program for Reversing Diabetes’. Dr Barnard is currently touring the US giving talks on his new book but recently took time out to give us this interview.

Can you briefly explain the fundamental principles of your diabetes programme?

In the study we completed for the US National Institutes of Health there were three dietary keys: We used a vegan diet, kept oils low and minimized sugars (that is, we favoured low-glycaemicindex foods).

These steps are quite the opposite of typical ‘diabetes diets’, which focus more on carbohydrate and calorie restrictions, but are very much more effective. Blood sugar control was dramatically improved. The vegan group also lost more weight and had much larger cholesterol reductions than the group following a more standard diet.

Many people with diabetes are pleasantly surprised to find that their diabetes improves dramatically with this programme. They need less and less medication and, in some cases, get off their medication entirely. Even late symptoms, such as painful neuropathy, can often improve or go away. This finding resonates with that of a California researcher, Milton Crane, who used a vegan diet along with regular exercise. Among 21 people with diabetes and painful neuropathy, this combination led to a complete remission for 17 of them within two weeks. The other four got partial relief.

So this approach is very powerful.

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The Vegan l Winter 2003

Did the study provide evidence of an effect of diet on diabetes due to anything other than weight loss?

Weight loss is an important reason for the efficacy of vegan diets on diabetes, and vegan diets are the most healthful way to lose weight and keep it off.

“Weight loss is an important reason for the efficacy of vegan diets on diabetes, and vegan diets are the most healthful way to lose weight and keep it off.”

However, it has long been clear that the effect of a diet change is not entirely due to weight loss. A 1979 study by Anderson tested the effect of a high-carbohydrate, low-fat diet while holding body weight stable. The diet drew 70% of energy from carbohydrate and 9% from fat, with 65 g of fiber per day in 20 normalweight men with type 2 diabetes (treated with insulin) in a 16-day trial.

Calorie intake was individualized so as to prevent changes in body weight.

Although insulin use was reduced from a mean of 26 to 11 units per day and was discontinued in nine participants, mean fasting serum glucose concentration did not rise, but, rather, fell from 164 ± 9 to 152 ± 7 mg/dl.

How easy do most people find it to adapt to the diet?

They do very well. The first step is to take a week or two to try out new recipes. Or, for people who have the ‘room service gene’ and really do not want to cook, we explore the convenience foods or restaurants that work well for them. An Italian restaurant will have spaghetti with tomato sauce, a Chinese restaurant will have soups and vegetable dishes that will work well. Japanese restaurants have miso soup, various salads and vegetarian sushi.

Then, once a person is comfortable with the foods that work on the programme and that work for them, I encourage them to try it out for three weeks.

There is no long-term commitment, just a three-week test drive. By the end of that period they will see results and their tastes will have adapted to more healthful foods, so they will want to keep going.

What would be the effect of adding nuts such as almonds, walnuts and peanuts to the diet?

Weight loss would likely be slowed, because of their fat content.

If someone on the programme found their resolve was weakening, what tips would you give them?

Many people are tempted by unhealthful foods. The best advice is not to keep them around and not to have ‘just a

little’ unless you want to keep temptation alive. If you have a slip, just dust yourself off and get back on the wagon.

How effective is your programme at curing diabetes?

I use the term ‘reversing’ rather than ‘curing’. Blood sugar levels that have come up can go back down.

Medication doses that have risen can fall. Some people will get off their medications completely while others will need less medicine. Complications, such as neuropathy, can improve greatly and sometimes disappear.

However I do not use the word ‘cure’ because if a person returns to his or her previous diet the disease will very likely come back.

What is it that makes your programme so effective?

We are not focusing on carbohydrate.

After all, populations of Japan, China and many African countries whose traditional diets are based on grains, legumes and root vegetables consume large amounts of carbohydrate but have enviably low rates of diabetes until their diets become westernized. The influx of meat, dairy products and other fatty foods has led to an explosion of diabetes in Japan and elsewhere.

Do you personally follow the guidelines of your diet?

“Evidence suggests that a low-fat, vegan diet addresses the fundamental cause of type 2 diabetes, which appears to be the build-up of fat inside muscle cells, making them resistant to insulin.

The diet change improves insulin sensitivity, apparently by

Evidence suggests that a low-fat, vegan diet addresses the fundamental cause of type 2 diabetes, which appears to be the build-up of fat inside muscle cells, making them resistant to insulin. The diet change improves insulin sensitivity, apparently by reducing these fat accumulations.

reducing these fat

Does your diabetes diet benefit any other parts of the population?

One thing is very important: take vitamin B12. Vitamin B12 is essential for healthy blood and healthy nerves.

There are vegan sources, such as fortified cereals, but not all vegans eat those foods. Many vegan multivitamins cover you for B12 [but it is best to check the label]. They also provide vitamin D, which normally comes from the sun. But getting into the sun is not always part of our routine. A multivitamin covers you there, too.

I would recommend a low-fat diet for everyone. It is the best method for controlling weight, reducing cancer risk and preventing and reversing heart disease. It is also beneficial for people with arthritis, migraine, menstrual cramps and other problems. Children raised on vegan diets have a huge advantage over their meat-eating friends.

accumulations.”

I do now. I grew up in Fargo, North Dakota, which is the middle of cattle country. More or less every day of my life we ate roast beef, baked potatoes and corn (except for special occasions, when we had roast beef, baked potatoes and peas). I follow a low-fat vegan diet now and would recommend it for anyone.

Describe a few of your favourite meals that would fit in with your diabetes programme.

I am especially fond of what we might call international foods: at a Japanese restaurant I love to eat miso soup, salads and vegetarian sushi. At an Italian place, I would have spaghetti with tomato sauce and all the vegetables. I also have a Latin American favourite – bean burritos with jalapeno peppers topped with salsa. I was at The George in Brighton not too long ago and enjoyed a wonderfully healthy soup – the whole meal was vegan and delicious.

Is there anything that you would like to add?

In addition to my new book we have on-line support at www.PCRM.org. We offer live on-line classes and a questionand-answer line called the Get Healthy Club.

They are very popular, and I welcome everyone to join us.

Also, for researchers who would like to review the results of our most recent study, let me provide the reference: Barnard ND et al, The Effects of a Low-Fat, Plant-Based Dietary Intervention on Body Weight, Metabolism, and Insulin Sensitivity, American Journal of Medicine 118 (2005), 991-7.

A low-fat vegan diet improves glycaemic control and cardiovascular risk factors in a randomized clinical trial in individuals with type 2 diabetes.

The Vegan l Summer 2007

19

HOW TO START YOUR VEGAN BUSINESS

AND EARN STACKS OF CASH Hartley Jackson

I

sn’t it fantastic when you find a new vegan product, food, restaurant or business? Wouldn’t it be wonderful to be able to trade with more vegan companies? Do you dream of the day when we have a thriving vegan business community? To help achieve this dream, Hartley Jackson FCA (himself a vegan), of accountancy firm Jackson & Jackson, has put together some basic advice on starting your very own vegan business.

Why Do We Need More Vegan Businesses?

Even though four million of us are vegan or vegetarian, only a tiny percentage of all commercial ventures are run on vegan or vegetarian principles. This doesn’t make sense!

Many vegans prefer to support businesses that share their beliefs – to know that profits are not spent on products or lifestyles that cause suffering to animals. Vegan businesses deserve to be successful.

The vegan and vegetarian community should be encouraged to run their own businesses. But they need to understand how to remove the risks and ensure their future success.

How Can Vegan Businesses Maximise Their Success?

Research shows that four out of five businesses fail within their first five years. And, of course, the pain caused by the failures of vegan businesses has a hugely damaging effect on the prosperity and employment prospects of the vegan community as a whole. This article goes some way towards helping anyone who has taken the plunge and started a new business, or who is currently considering starting a new business.

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The Vegan l Summer 2007

What Should You Consider Before Starting?

You will need to devise a business growth programme, to develop strategies that guarantee success. A basic business plan offered by any good accountant offers a simple but effective way. This is one of the greatest management tools for keeping your business on track.

“Many vegans prefer to support businesses that share their beliefs – to know that profits are not spent on products or lifestyles that cause suffering to animals. Vegan businesses deserve to be successful.”

Not only does it give your business a vital early-warning system but it also acts as a catalyst for identifying the action that needs to be taken to make your business a real success.

Begin With Your Vision Set out a clear picture for your business, your team and customers, based on a written business plan, helped by your accountant. A business plan will set out your predefined targets as well as performance.

Define Your Key Underlying Success Drivers These are the actions that must happen for your business to succeed and may include customer delight (questionnaires, complaints, on-time deliveries, etc.), team (happiness, turnover, productivity, etc.), innovation and creativity (new ideas, investment in knowledge), operational effectiveness (systems measures, etc.)

What Are Your Sales Growth Drivers?

(Those things that happen as a result of the Key Underlying Success Drivers) Identify the key factors that drive your business’s top line. This will depend on the nature of the business. In a short article I can’t list all the different ‘sales models’, but consider: ideal customer profile, market share, sales from new customers or products, orders lost, systems to increase your sales growth.

Set Out Your Key Cost and Cash Drivers The cost and cash drivers vary from business to business. Again I only list a few: marketing costs, payroll costs, overtime costs.

Ultimately – The Results Of Your Business The business plan measures your results – sales revenue or growth, market share, cash and return on capital, and profits.

The Nuts and Bolts Of Running Your Business It is essential that you get this right. Check that your accountant offers a business start-up service.

This start-up service should offer the new business-owner hands-on business strategy support, and telephone support to help in those difficult early days. This service should cover, in greater detail, all the matters discussed in this article. There are also some key areas (some of which are governed by legislation) that you need to consider before your start-up business can become successful.

These fall under 10 main headings:

1. The Business Plan As well as the obvious areas of business planning, tax, accounts and finance, you will need to include a comprehensive business growth programme in order to develop breakthrough strategies that will guarantee your success. This may take the form of a traditional detailed plan or a simpler one-page plan to give a snapshot monthly overview.

2. Accounting Records It is essential that you get this right. You should instruct an experienced and qualified accountant who can lead you through the minefield of financial information you need to run your business properly and comply with legal requirements. It is important that you do this properly because it will give you external credibility, particularly with your bank.

3. Bank Accounts and Signatories For most businesses, most of the money spent and received passes through their bank account. So good relationships with the bank – and strict controls over how bank accounts are used – are absolutely essential. Your accountant will be able to guide you through choosing and dealing with banks.

4. Notepaper, Invoices Your logo and business stationery (letters, invoices, mail-shots, statements etc.) are part of your business image and, as such, are an important part of your marketing strategy.

Your accountant will be able to tell you what the legal requirements are for your stationery etc. and may even recommend a good veggie designer!

5. Property and Equipment Consider the location and costs carefully if buying a property. Instruct an experienced solicitor as appropriate. Speak to your accountant for the tax implications before making any financial outlay.

6. Health and Safety Many businesses overlook the health and safety regulations. If something goes wrong the consequences can be very costly. Speak to your solicitor and accountant. The Health & Safety Executive also publishes comprehensive guidelines.

7. Insurance and Pensions Ask your accountant to recommend a qualified insurance/independent financial adviser. Cheaper policies often have inferior cover or claims policies and are not always best in the long run.

8. Contracts of Employment Draw up standard and specific contracts of employment. Your solicitor will advise you on terms required by law and other terms that it may be advantageous to include. A comprehensive contract will avoid time at Employment Tribunals later!

9. PAYE You must start using the PAYE system as soon as your business has any employees. If you are operating as a limited company you are an employee of the company.

Your accountant may deal with the registration for you and make sure you have a PAYE health check on a regular basis, or ask your accountant to prepare your payroll for you.

10. Value-Added Tax Unless you intend to stay very small you are likely to want to become VAT registered.

Once you reach a certain turnover VAT registration is compulsory, with penalties for late registration.

The VAT rules are complex so ensure that your accountant helps you to register and prepare your VAT returns and carries out a regular VAT health check to give you peace of mind.

Why Use An Accountant And Business-Strategy Adviser?

Seek professional advice to ensure that you meet legal requirements. It has been found time and time again that businesses that plan and seek professional advice from the outset have a significantly greater chance of being very successful.

Remember – four out of five businesses fail within the first five years. Even worse – 57% of business start-ups fail in the first 12 months!

A business-strategy adviser will guide you away from the pitfalls and perils and towards strategies that create success.

A good accountant will provide business development advice and discuss all aspects of your business in depth. If your accountant does not offer this service (some accountants offer a basic service which does not include this support), change to one who does. With four out of five businesses failing, can you really afford not to?

Jackson & Jackson are a firm of vegan Chartered Accountants and Business-Strategy Advisers. They may be contacted on 020 8527 6912 or at www.jacksonandjackso n.co.uk.

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RECIPES BY ALPRO BUTTERNUT SQUASH AND SWEET POTATO SOUP This soup is really delicious either hot or cold: the hit of curry powder enhances the flavours of the sweet potato and the butternut squash.

Serves 4 1 tbsp olive oil 1 medium onion – peeled and diced 2 cloves garlic – peeled and crushed 1 tsp hot curry powder 300g (11oz) sweet potato – peeled weight and diced 250g (9 oz) butternut squash – peeled weight and diced 1 ⁄2 tsp salt 2 tbsp basil leaves – torn 750ml (1pt) vegetable stock (2 stock cubes) 250ml (9fl oz) Dairy free alternative to milk Heat oil in large saucepan, add onion, and garlic, cook until soft, add curry powder and cook a further minute.

Add sweet potato and butternut squash, stir and cook for 2 minutes.

Add salt, basil leaves, stock and Dairy free alternative to milk, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked.

Blend or process vegetable mixture until smooth.

Serve soup hot or cold with chopped basil or chives and/or a swirl of soya cream or yogurt.

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BEAN PATTIES WITH CORIANDER AND CHILLI YOGURT These patties or bean burgers can be served hot or cold, use either cans of mixed beans or choose your favourites.

Serves 4 – makes 8 patties 2 tbsp olive oil 6 spring onions – topped, tailed and chopped 150ml Dairy free alternative to plain yogurt 1 ⁄2 green chilli deseeded and chopped 2 tbsp fresh coriander - chopped 1 medium yellow pepper – deseeded and finely chopped 1-2 tsp ground cumin 2 x 400g cans mixed beans – drained and coarsely mashed 50g (2oz) porridge oats DRESSING ⁄2 green chilli deseeded and chopped 2 tbsp fresh coriander – chopped 2 tbsp Dairy free alternative to plain yogurt

1

Heat 1 tbsp olive oil in a frying pan and add spring onions, chilli, yellow pepper and cumin, fry until soft and golden, add the beans and coriander and Dairy free alternative to plain yogurt.

Place the porridge oats on a plate, divide the bean mixture into 8 sections, pat into a patty shape and coat in the porridge oats.

Heat the remaining oil in the frying pan, place in the patties and fry for 10 minutes turning after 5 until golden brown.

Place all the dressing ingredients in a bowl and combine together.

Serve the patties with the dressing and a lemon and coriander cous cous.

BERRY FOOL Serves 4 250g frozen mixed berries, left to defrost for 30 minutes 500ml Dairy free alternative to plain yogurt Juice of 1 lime A little icing sugar 2 tbsp macadamia nuts Place the berries and yoghurt in food processor, add juice of lime and a little icing sugar to taste. Whiz until blended but still a little rippled.

Divide mixture between four glasses, and place in fridge for approximately 1 hour or until set.

Place the macadamia nuts onto a baking tray. Place under a preheated grill and toast for 3-5 minutes, shaking the tray every now and again for even toasting. Do not turn your back when toasting nuts they burn very easily.

Serve the chilled fool with a sprinkling of toasted nuts for breakfast or as a healthy dessert.

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VEGGIES

- PAST, PRESENT & FUTURE

I â&#x20AC;&#x2DC;When we cater for a baby-naming celebration, a hunt sab's wedding or an 80th birthday party, most of the family guests may not be vegan, so it is important to lay on a buffet that will impress the guests, whilst allowing the hosts to show that vegan catering is the most normal part of their lives.â&#x20AC;&#x2122;

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The Vegan l Summer 2007

n 1984 Tom & Clare from Nottingham's animal rights group had the idea of presenting the manager of a local McDonalds with a huge veggie burger to represent an ethical alternative to the products of death and destruction sold there. This was such a success that the logical next step was to do the same thing for the public every day, first from a mobile food van, then from early 1985 from a daily market stall, literally on the next street to McNasty. Veggies has been a streetwise catering campaign ever since, reaching a highpoint with the 2006 Vegan Society Award as 'Best Vegan Caterer'.

Veggies can cater for anything from a dozen people at a vigil, such as at Harlan Labs near Loughborough, to the thousands at a Vegan Festival or in Glastonbury's Green Fields. The day may involve nipping out for an hour to deliver a buffet to a city council meeting through to spending ten days in a field helping to co-ordinate seven all-vegan kitchens feeding 500 - 2000 people, as

with the G8 Protests or last year's Camp for Climate Action. Veggies continues to excite after all these years because every event is so different, but always with the nicest people in the best locations.

When we cater for a baby-naming celebration, a hunt sab's wedding or an 80th birthday party, most of the family guests may not be vegan, so it is important to lay on a buffet that will impress the guests, whilst allowing the hosts to show that vegan catering is the most normal part of their lives. It is encouraging that at street parties, social justice protests and other radical gatherings it is a common assumption that all the meals should be vegan, for the sake of people and the planet. Even at events like the East Midlands Vegan Festival, which we co-organise in Nottingham each December, many of the visitors are not vegan, but keen to find out more. After 22 years we have gone from being a small back-street operation to pioneers of a diet that is widely understood and respected, even if people are still seeking help in making the transition themselves.

Part of Veggies success is due to our location in a vegan oasis in Nottingham, (or is the local vegan community due to the existence of Veggies?).

We are so busy, for example catering at 43 events on 21 consecutive weekends from April to September, that future plans need to involve others. In addition to our team of valiant Veggie Volunteers, who can barely cope with existing commitments, we now have 3 (very) part time workers to look after the day-to-day running of the project, funded by 'commercial' work that can pay a 'proper' price. However we are determined not to lose touch with what we do best - catering (literally) on the street for campaigning events.

We are based at Nottingham's Sumac Centre, where the all-vegan cafĂŠ enables volunteers to develop new recipes. Just one street away is a veggie/vegan housing co-op which cohosts gathering for all kinds of campaign groups, giving the opportunity to practice these recipes on up to 100 people over a weekend.

One street in the other direction is Screaming Carrot, an all-vegan bakery, supplying Veggies with our popular cakes and pasties at a moments notice. Also in the neighbourhood is an independent vegetable wholesaler and a family baker to provide locally baked vegan breads. We cater at so many events that we only plan one week ahead, but with such a network of suppliers, including Lembas Wholefoods in Sheffield, everything for any major event can be put together with just a few days notice.

Following a term running a weekly cookery class at a local primary school and another providing a vegan lunch option, Veggies ran the school kitchen for a 7 week period in June & July 2006. Just before the full contract began we were hit by newly published statutory nutritional standards for school meals, which insisted on the daily provision of dairy foods. As a vegan company we were not able to provide these and were unwilling to compromise the standards of our meals with ingredients high in saturated fats, pus and cholesterol. However, before handing the kitchen back to the school, we gained a great deal of experience in catering for 30-50 children (and some staff) on a daily basis, developing a 3-week school meals menu, costed and nutritionally analysed, which we hope will prove valuable in lobbying for the removal of the dairy (and fish & meat) requirement from the government guidelines.

We are very keen to support anyone wishing to set up a similar project elsewhere - we compile a listing of other veggie/vegan caterers as part of Veggies Directory (a.k.a. the Animal Contacts Directory) on our website.

â&#x20AC;&#x2DC;We are very keen to support anyone wishing to set up a similar project elsewhere - we compile a listing of other veggie/vegan caterers as part of Veggies Directory (a.k.a. the Animal Contacts Directory) on our website.â&#x20AC;&#x2122;

With due regard to food standards, a group can be started with nothing more than a camping cooker and a packet of burger mix, catering at local vegan, animal rights or community events, reinvesting in more facilities as time goes by. There have been autonomous Veggies groups in Sheffield, Leeds, Norwich, Manchester and Wolverhampton, all of which have now moved on to other good things.

A group based at a vegan woodland in Scarborough hopes to develop in this way, whilst a campaign catering group in London or the south west is badly needed. We even have a fully equiped catering trailer available to loan to potential new groups.

As part of what the Guardian once dubbed our 'vast and extensive Internet capability', we have a detailed diary of events at which we cater on our website at http://www.veggies.org.uk. This runs in parallel with the Animal Rights Calendar, which is compiled by Veggies to coordinate campaign events throughout the UK. Potential new volunteers are urged to check out our diary & pitch in!

Veggies Catering Campaign.

245 Gladstone Street, Nottingham, NG7 6HX Ph: 0845 458 9595 / 0787 086 1837 info@veggies.org.uk Website: http://www.veggies.org.uk/

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If you are a vegan or vegetarian, keen on the non-exploitation of animals and the environment, an appropriate Overseas Aid Charity to support is

VEGFAM

Registered Charity No.232208 Inland Revenue Ref. XN8555 & XAD67AG (Gift Aid) VEGFAM “FEEDS THE HUNGRY WITHOUT EXPLOITING ANIMALS”

The Fragile Environment cannot support TWO populations – Humans and their Food Animals.

Since 1963, VEGFAM has been raising funds to alleviate hunger, thirst, malnutrition and starvation, helping people in over 40 countries, by financing sustainable, self-supporting plant food projects and safe water supplies.

VEGFAM helps people to help themselves by providing funds for seeds and tools for vegetable growing projects, fruit & nut tree planting, irrigation and water wells.

Emergency feeding in times of crisis and disaster.

Food security prevents malnutrition and starvation. Using plant foods is a far more efficient and sustainable way of addressing hunger overseas.

VEGFAM is professionally operated, entirely by volunteers, so as much as possible is spent on famine relief projects.

GENERAL DONATIONS paid into a/c No. 65023307 00 will be apportioned between: Projects (90%) Administration Expenses (9%) Office Building (1%) The Co-Operative Bank plc, 242 High Street, EXETER, EX4 3QB Sort Code 08-92-90 SUPPORTERS ARE INVITED TO PAY DONATIONS DIRECT INTO THE ABOVE BANK ACCOUNT, ONLINE, OR BY POST TO THE ADDRESS BELOW. For more information (Project News, Bankers Orders, Gift Aid, Legacies), please send an SAE to: VEGFAM, c/o Cwm Cottage, Cwmynys, Cilycwm, Llandovery, Carmarthenshire, SA20 0EU. Telephone 01550 721197 Facsimile by arrangement.

Online Giving: www.vegfamcharity.org.uk Thank you for your support.

VEGAN SOCIETY ELECTION AND AGM 2007 The next Annual General Meeting of The Vegan Society will be held on Saturday 24th November at Carrs Lane Church Centre, Birmingham, B4 7SX (opposite Moor Street Station).

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.

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 (The Vegan Society, Donald Watson House, 21 Hylton Street, Hockley, Birmingham, B18 6HJ) not later than Friday 27th July.

For your guidance Ordinary Proposals should: be proposed and seconded by paid-up full (not supporter) members in the interests of economy and clarity, not exceed 200 words, including any supporting material propose some form of action propose one single action i.e. they must not be composite proposals not simply comprise a statement of opinion Members considering submitting Special Proposals (those seeking to change the Memorandum or Articles of Association) are advised to contact the Company Secretary (Janet Pender) or the Chair (Ian Nicoll) c/o the Society’s office.

Proposers are requested to limit their proposals to two.

Essential Trustee qualities are a co-operative and team-spirited work ethic, an understanding of good governance (see governancehub.org.uk and www.charitycommission.gov.uk/publications/cc60.asp) and a strategic way of thinking to advance veganism.

Ideal attributes that Council will find helpful to move the Society and veganism forward include any of the following: business acumen (in particular project management and business planning), campaigning strategy, financial skills, fund-raising, charity law, journalism, TV or radio production, medicine, applied or clinical psychology and human resources expertise.

Having time to give is a key factor with around 12 meetings a year (which may reduce in number once we have more staff) and time between to contribute to governance and strategy via email/post/telephone.

Candidates need a clear understanding of the difference between the role of staff and trustees. Being a Trustee is about stepping back and nurturing an environment in which staff and volunteers can get on and fulfill the Society’s strategy effectively.

A Council of Trustees is there to provide oversight, policy and strategy.

NOMINATIONS FOR COUNCIL The Vegan Society needs high calibre individuals on its Council of Trustees. Being a Trustee is a practical unpaid post, and requires skill and ability to be effective. Trustees are ultimately responsible for the charity, and are also directors of the Vegan Society as a limited company.

Each candidate must: have been a full (not supporter) member of the Society for 12 months or longer (as at 24th November 2007) not be disqualified under company or charity law from being a trustee/director submit a written nomination duly signed by a proposer and seconder who are paid-up full members submit a profile of him/herself stating in 100-200 words his/her full name (and any previous names), skills, experience, views and intentions if elected.

We look forward to your applications for standing for election.

Please attempt to address the above needs of Council that are relevant to your abilities in your personal statements, as well as giving a glimpse of your personal vision for the future of promoting veganism.

If you feel your skills are more directly suited to practical veganising activities, please instead volunteer to staff to help them.

Nominations to The Vegan Society, Donald Watson House, 21 Hylton Street, Hockley, Birmingham, B18 6HJ not later than Friday 27th July.

For further details, ask for a ‘Prospective Candidates Nomination Pack’ by sending an A5 SAE marked ‘PCNP’ to: Council Elections, The Vegan Society, Donald Watson House, 21 Hylton Street, Hockley, Birmingham, B18 6HJ.

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VEGAN COLOMBIA Elektra

C

olombia is a country that produces a large variety of cheap fresh fruit, vegetables and pulses all year round.

In the capital city Bogota there are at least 20 vegetarian restaurants, most of these are 90% vegan. They are cheap places that serve working people a good lunch so that they do not have to cook in the evening. Common ingredients are vegetables, seitan, pulses, salad and tofu. The restaurants often have their own health food store, where you can buy

The main conflicts are over land. According to official estimates there are more than 100 paramilitary groups, financed by the livestock farmers, landowners and drug mafias. Peasant families are forced to leave their lands by the paramilitaries and their land is taken over by powerful livestock owners, or cattle ranchers.

There is overwhelming evidence that the president, Alvaro Uribe, who is from a family of livestock farmers and is himself a former bullfighter, is directly linked to the paramilitaries.

To be active in any cause that is against the state is dangerous, although the repression is currently focused on human rights activists who can often ‘disappear’ or be killed. Colombia is a country rich in natural food resources, and yet every two days a person dies from hunger because the rich minority use the land to graze cattle or grow soya beans for European animal feeds instead of growing enough plant foods to feed everyone.

vegan foods (although most of the soya milks are not good quality and the powdered milk often contains animal derived lactose and is produced by unethical pharmaceutical companies). Tamales is the national dish, the vegan version is corn dough filled with seitan, chickpeas, mushrooms or other vegetables, wrapped in a plantain leaf. Veganism and animal consciousness are growing in Colombia but there are problems:

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On a more positive note, I can tell you that there is a growing young ‘hardcore’ scene in Colombia. Young people organise gigs with vegan food, no alcohol or cigarettes. We also started an event called Vegan Saturdays, where we cook a vegan meal and show documentaries. Every day more and more people in Colombia are becoming interested in veganism, and it is good to know that even in a heartland of state corruption, veganism is growing.

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Postbag It was good to see the item about the Rough Guide to pregnancy and Birth in the Spring edition of the Vegan. My daughter is now 8 months old and a gorgeous vegan from conception. As a first time mother and vegan only for 3 years pregnancy was an anxious time for me, and the amount of misleading and false ‘advice’ handed out to pregnant women is phenomenal. Had I still ‘just’ been a vegetarian I would have felt put under pressure to eat meat during pregnancy and feed animal products to my child, as a vegan I felt that the pressure was doubled. One nurse expressed concerns that I might suffer from ‘protein depletion’ (I nearly fell about laughing), another that I might get anaemic! The literature handed out free by the NHS is awful; it reminds mums that ‘even just a little meat is good for iron status.’ The NHS guide ‘Birth to Five’ states on p.73 that ‘children need about 3 servings’ of milk and dairy products a day: whose financial interests are behind this I wonder? On p.77 it is stated that ‘Vegan diets are not ... recommended for young babies.’ The NHS Pregnancy Book encourages pregnant women to eat ‘several servings’ of milk and dairy food a day (p.8). On p.11 it is stated that both vitamin B12 and iron ‘can be hard to obtain from a vegetarian diet’ and vegans are encouraged to ask for a referral to a dietician!

I was recently unfortunate enough to find myself in hospital.

As none of the meals were vegan, I wrote on the meal choices card asking for a meal suitable for a vegan. I received a donut and chips!

It took me three days and nine meals before I received vegan cheese and a vegetable casserole with side vegetables and some fruit. I was fortunate that my partner was able to bring me fresh fruit and vegetables, but if I were reliant on the meals provided (as many people are) for three days I would have struggled to obtain the nutrition needed to encourage recovery and healing.

The catering team at the hospital can provide imaginative food which adheres to the principles of a vegan diet, but the mechanism for informing the catering team

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that a vegan meal is required is slow. I wrote to the hospital and was told that specific diets for ‘minority groups’ can take a long time to organise.

I know that we shouldn’t have to do this but please, if you find yourself in hospital, and have the same problem, can I urge you to write to the hospital to raise awareness of this issue in the health service.

If, on the other hand, you have the good fortune to find vegan food readily available, please take the time to write to the hospital and express your feelings.

So please, if you have problems getting vegan food is hospital, speak up, don’t just shut up and put up, thanks.

Aundrea O’Neill Nottinghamshire

It is in my opinion very important that the Vegan Society campaigns to get this type of ‘advice’ revised as a matter of urgency.

At stalls in Birmingham City Centre I have personally met young parents who fed their children meat because they felt pressured to give up their vegetarianism.

While it is great news that the Rough Guide is considering revising their section on veganism, the books I referred to are handed out to millions of pregnant for free, and I feel that it is important to campaign to get them amended as soon as possible.

Miriam Muller Birmingham Note from the editor: we will certainly do this Miriam and will report any success on the ‘Highlights’ pages.

GROW VEGAN Graham Cole, Head Gardener at the 3-acre Holywell Gardens near Southampton.

GETTING STARTED

W

ith the days lengthening and the sun getting stronger we can now get going on our patch of land whether it be a garden, allotment or patio and if this is your first year of growing, here are a few tips for getting started……

Grow vegetables and fruit that your family love to eat.

Grow in an open sunny spot.

Choose crops that suit your part of the country - see what your neighbours grow.

Feed the soil with garden compost, leafmould and green manure crops.

Never sow or plant until the soil is warm enough, this comes later the further north you are.

Choose varieties with natural pest and disease resistance.

To encourage a balance introduce features such as a pond, bird boxes and flowers that will attract pest-eating insects and other wildlife.

Protect young plants: cut the bottom off plastic bottles to make mini-cloches and/or buy some of the many plantprotecting structures around these days.

Don’t grow related veg (in the same family group) in the same spot year after year – rotate your crops.

DO I NEED LOTS OF SPACE? Vegetables can be fitted into almost any garden, however they do not do well in shade or under trees. You can have a special plot for vegetables (a lawn or part of it can easily be converted), or you can fit them into mixed borders in groups.

Find out about local allotments. We have never needed allotments more than now to reduce our ecological footprint and reduce “food miles”.

GROWING IN BEDS The long rows of a traditional veg plot do not suit many gardens. You can grow much more in a narrow bed (1.2m wide), which can be worked from all sides. Plants can be spaced evenly across the ground and weeding is easier as the soil doesn’t get compacted and the vegetables can crowd the weeds out.

Grow Vegan Puzzler What three features in a garden will attract pest eating insects and other wildlife?

Send your answers on a postcard to: The Vegan Society (address details on page 1) by 20th July 2007. The winner will receive a copy of Plants for a future by Ken Fern

Answer to the Spring Grow Vegan Puzzler: Knitbone Winner: Andrew Parry from Bracknell

GROWING IN CONTAINERS Short of space? Containers can be used the bigger the better, a minimum of 25cm deep and 25cm wide is recommended; good drainage is essential.

Fill containers with good compost - most local authorities sell municipal compost, which is free from animal fertiliser and animal manure. This can be mixed with garden compost and good soil to make it go further. Garden soil alone is not suitable. Grow Russian comfrey as described in the previous Grow Vegan to boost fertility with liquid feeds and mulch.

Containers dry out quickly so you may have to water twice a day in hot weather. Sitting containers in water-retaining trays can help.

Also add a few flowers such as trailing lobelia or French marigolds to make an attractive display. Tomatoes, peppers, courgettes, French beans, lettuce and other salads, spring onions, beetroot and herbs all do well in large pots and planters, wooden boxes, half barrels, chimney pots, window boxes etc.

GETTING PLANTS STARTED Hardy vegetables are usually sown direct when the soil has warmed up. Leeks, cabbages, kale and broccoli however are usually sown in a nursery bed or cold frame, then planted out into the final growing site when large enough to handle.

Tender plants such as tomatoes, peppers and, basil, like it hot; they won’t stand the frost and do poorly in cool weather. These are best started off indoors in pots or trays or bought from a garden centre, then planted out when the weather has warmed up. Courgettes, squashes, French and runner beans are also tender but can be direct sown outdoors when the soil is nice and warm and all frosts have finished; these too can be raised indoors or bought.

BRIGHTEN THINGS UP! Finally, make the plot look colourful by planting various annual or even perennial flowers in corners and on edges, this also attracts beneficial insects. Vegetables also come in different colours - yellow courgettes, purple podded beans, yellow beetroot, purple and yellow carrots, orange, yellow and purple peppers and tomatoes.

Have a fun and tasty growing season in 2007!

SEED SUPPLIES and VEGANORGANIC FERTILISERS: TAMAR ORGANICS, Cartha Martha Farm, Rezare, Launceston, Cornwall PL15 9NX www.tamarorganics.co.uk PLANTS, INFORMATION: AGROFORESTRY RESEARCH TRUST, Dartington, Totnes,TQ9 6JT www.agroforestry.co.uk

Joining VeganOrganic Network is the best move for the veganorganic gardener. Vegans!

Remember there is a world of difference between vegan-organic (stockfree) and conventional organic – join VON and help get real vegan-grown food in the shops Write to: VON, 80 Annable Rd, Lower Bredbury, Stockport SK6 2DF phone 0845 223 5232 (local rate, 10am to 8pm)or email info@veganorganic.net Visit the VON website and join online at www.veganorganic.net

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?

To whom do I complain if a false claim has been made on a product, i.e. a product claims that it is vegan, but is not?

Usually we recommend that you contact the Advertising Standards Agency, however, some products say that they are both vegan and also that they may contain traces of milk. This is because some vegan products are made on a production line that also makes non-vegan products; this can lead to cross-contamination of products. Although this is not a perfect situation, companies are allowed to claim that the product is vegan, if no non-vegan ingredient has been deliberately put into the product.

However, if the mislabelling is of a more serious nature and you do decide to make a complaint to the Advertising Standards Agency, please copy the Vegan Society into your letter and their response so that we can update our records accordingly.

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YOUR QUESTIONS

ANSWERED I am very concerned about the destruction of the Amazon rainforests and I have heard that trees are cleared to grow soya beans. Should I stop eating and drinking soya products to help put a stop to this?

Most of the soya products we buy in European shops such as soya milk, tofu and TVP use soya that is grown in areas that have not been ‘cleared.’ Alpro products for example actually state on the packet that none of the farms they buy from are on cleared land, and all their farmers respect natural crop rotation. To guarantee this Alpro operates an impressive traceability program that goes far beyond the required standards; tracing the beans from the farmer right up to the end product. Plamil are similarly careful to avoid deforestation.

However, in some other countries it can be harder to buy soya products that are ‘assured’ as forest-friendly. If you live in such a country, you may wish to mail order long life soya milks or nonGM soya beans and make your own milk. Otherwise you could switch to almond milk, oat milk or other vegetable milks.

But to keep this in perspective, remember most soya grown in deforested areas is for animal feeds.

The vegan vitamin K supplement for newborn babies is no longer available. Should I give my baby a supplement containing bovine bile, or risk my baby suffering from a deficiency that can result in bleeding, bruising or possibly even brain damage?

The Vegan Society has written to Roche who used to make the vegan vitamin K, requesting them to reintroduce it. Roche refuse to do so stating that the vegan version can be harmful if taken inadvertently by adults. We have had a letter published in the Royal College of Midwives magazine about this problem, but so far it is not resolved.

We cannot advise individuals on medical matters and of course many babies who haven’t taken vitamin K are perfectly well and healthy.

However, we certainly would not tell you to deny your infant the possible benefits that vitamin K can offer.

Some vegans believe that they have to be pragmatic especially when they are faced with two conflicting moral principles. In the end it is for each parent to decide for themselves, but remember, no-one is 100% vegan, even the chemicals in tap water have been tested on animals. Most vegans simply do their best to be as vegan as possible, and vitamin K is one of those areas where the Vegan Society does not prescribe any particular course of action.

Reviews Dr. Neal Barnard’s Program for Reversing Diabetes

by Neal D. Barnard MD Rodale Inc. US Price $25.95 ISBN: 1-59486-528-0 Buy online at http://pcrm.safeshopper.com/ Reviewed by Clare Persey Dr. Barnard’s book centres on diet and lays out a plan for reducing and reversing diabetes.

The diet advocated is a vegan one, which is low in fat, high in fibre and has a low glycaemic index. Dr. Barnard explains how successful this diet is in treating diabetes, and how it can be used to complement any advice that you are receiving from your doctor.

Some of the issues covered in the book are complex but are explained very clearly.

The book positively focuses on the programme and how to ease into it without too much difficulty. It takes you through the whole process: from embarking on the diet through to a whole chapter on trouble shooting any teething problems that you might have.

There are lots of tempting recipes at the end though references to use of the microwave oven could be offputting considering research which shows them to be detrimental to human health.

There is also no explanation of how a low-fat diet like this can provide sufficient amounts of the all-important essential fatty acids, which are frequently argued to be vital to human health.

All in all though, health professionals and those suffering from diabetes should find this groundbreaking book indispensable.

Vegan Italiano

by Donna Klein Penguin Group (USA) Inc New York ISBN 1-55788-494-3 Price: $18.95 Reviewed by Clare Persey I started to get a flavour for this book by reading the back cover. Here it states that the book does not contain recipes that call for tofu, soya milk and other ‘weak substitutions’.

Once I got inside the book, I read it like a novel and thought that the recipes looked imaginative and delicious. Recipe instructions are clear and it appeared that most recipes are not too complicated to make. There is a short nutritional analysis at the end of each recipe which includes levels of protein, saturated fat, cholesterol and fibre.

The book contains a few ingredients that I was not familiar with and offered no explanation for these. Moreover, if you have a gluten or tomato intolerance you may find the recipes a bit limiting. That said, it is a recipe book that I would be happy to have on my shelves, and if you like Italian food, this book should be a sure-fire hit.

The Lifelong Activist: How to Change the World Without Losing Your Way

by Hillary Rettig Lantern Books US Price $25.95 ISBN: 1-59486-528-0 Buy online at http://lifelongactivist.com/order Reviewed by Clare Persey As vegan activist Hillary Rettig states, “..in activism as in life in general, time is far more powerful than money. You can get much further with a little money and a lot of time well spent, than with a lot of money and only a little time well spent.”

With that in mind The Lifelong Activist systematically shows the reader how to use every minute effectively and how to ‘take their activism to the next level’. It details how to avoid burn out and become more organised, effective and productive.

The book looks to improve every other area of the reader’s life as well. It is very positive in approach, moving away from guilt-tripping and encouraging the reader to progress at their own pace.

For the reader to get the maximum from the book they are required to do some scrutinising of the various aspects of their life with a view to pinpointing priorities, aims and goals.

Low-GI Vegetarian Cookbook

By Rose Elliot ISBN: 978-0-56353921-6 BBC Books Cover Price: £12.99 Reviewed by Johanna Best Originally published in hardback in 2003 as Fast, Fresh and Fabulous this book features 120 deliciously healthy low-GI recipes, many of which are inspired by dishes from the Mediterranean and Far East. As you may know, foods with a low GI (Glycaemic Index) release glucose into the blood at a slower rate than those with a high GI, and therefore leave you less prone to the energy highs and lows, insatiable appetite and sugar/carb cravings associated with high GI foods such as sugar and refined grains.

Low-GI eating can help achieve and maintain a healthy weight, but this is not just a book for dieters. The fabulous colour illustrations and wonderful recipes for dishes such as Thai Beancakes with Sweet Red Pepper Sauce, Saffron Risotto Cake with Red Peppers or Exotic Fruit Compote with Coconut Cream will whet many an appetite while the dishes themselves will leave the blood sugar more stable and the body feeling more balanced and energized.

As well as useful nutrition and weight-loss information, Rose suggests some healthy snacks for kids and pregnant women and gives attractive menu plans for various occasions.

While most recipes in this book are vegan, a few do contain eggs or dairy products. Rose does, however, usually provide vegan alternatives to these unnecessary ingredients.

If you are always - or even sometimes - short of time and keen to ramp up your activism then this inspirational book will be a great help.

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â&#x20AC;&#x153;VEGAN VENTUREâ&#x20AC;?

THE MAXWELL LEE MEMORIAL WORKSHOP Applications are invited from vegetarians/vegans aged 16-25 years for a vegan cookery day to be held at the Vegetarian Society near Manchester on Tuesday 21 August 2007.

This course, with specially designed nutritious meals for young people by the Cordon Vert School, will be totally funded by The Vegetarian Charity in memory of the late Maxwell Lee. Maxwell became a vegetarian at the age of 12 for moral reasons and then a vegan in 1985. His commitment to the Vegetarian Society spanned 50 years in various roles.

He was Honorary General Secretary of the International Vegetarian Union for 17 years and later President of the European Vegetarian Union as well as being involved in setting up The Vegetarian Charity of which he was Chairman from 1985 until his untimely death in 2005.

Application forms from: The Vegetarian Charity Cobblers Cottage, Chapel Lane, Coxbank, Audlem, Cheshire CW3 OEU

events

Updated diaries and events information can be viewed at www.vegansociety.com

JUNE

SEPTEMBER

Bristol Vegan Fayre 2007 Sat 9th June 11am-8pm and Sun 10th June 11am-6pm The Amphitheatre and Waterfront Square, Bristol.

Admission £3 each day, kids under 12 and OAPs free.

This is expected to be a massive event. Last year there were 127 stalls, 60 speakers and 7,000 visitors, plus lots of great entertainment.

This year may be even bigger!

For more details contact Yaoh, PO Box 333, Bristol, BS99 1NF T: 0117 923 9053 e-mail: info@yaoh.co.uk Website: www.bristolveganfayre.co.uk

The Incredible Veggie Roadshow Saturday 29 September 2007, 10.30am-4.30pm The Royal Concert Hall, Sauchiehall Street, Glasgow (Strathclyde Suite, Level 3) Organised by Viva!

Free entry, food tasting, cookery demonstrations, talks, free diet and health advice, stalls, competitions, vegan fashion and footwear, beauty products, books, vegan food products, information and campaign news.

For more information e-mail: info@viva.org.uk T: 0117 944 1000

The Incredible Veggie Show Saturday 30 June 2007 10am-5.30pm Lawrence Hall and Conference Centre, Royal Horticultural Halls, 80 Vincent Square, London SW1P 2PE. Admission £3 Featuring 100+ stalls, a wide range of free food tasting, cookery demos from vegetarian cookery queen Rose Elliot, a full programme of talks, celebrity auction, nutritional help and advice, recipes, information, campaigns, kids’ area, competitions, vegan cafe and more!

For more information e-mail: info@viva.org.uk T: 0117 944 1000

JULY

11th International Vegan Festival RNS Residency, Murdeshwar, Karnataka, India.

30 September – 6 October 2007 organised by Shankar Narayan e-mail: indianvegansociety@rediffmail.com website: www.ivu.org/veganfest T: 020 7928 7459

NOVEMBER Vegan Society AGM Carrs Lane Church Centre, Birmingham Date: Sat 24th Nov 2007 Time:12:00

Earth First! Summer Gathering Wednesday 18th July - Sunday 22nd July 2007, Norfolk A place to share skills and ideas on direct action for people & the planet.

More details nearer the time. In the meantime, you can

AUGUST Big Green Gathering Wednesday 1st August to Sunday 6th August A festival of Green Awareness, Green Ideas, and Green Campaigning.

Bringing together over 7,000 environmental activists, campaigners and supporters. It takes place over 5 days at a new free-draining site on the Mendip Hills, on the B3134, north of Cheddar, completely powered by wind, solar & pedal power.

Website: www.big-green-gathering.com Vegan Camp Hafan-Y-Coed, Near Ystradgynlais, by Neath and Swansea, South Wales Saturday 4th Aug to Thursday 16th August 2007

London Vegan Festival Sunday 19th August 10:00 to 20:00 Kensington Town Hall, Hornton Street, London W8 (underground - High Street Kensington). £1 (Under 16 free) Massive festival, stalls, entertainment, vegan talks and much more!

BM 8889, London WC1N 3XX Website: www.vegancampaigns.org.uk/festival Camp for Climate Action 14-21 August 2007 Website: www.climatecamp.org.uk T: 0777 286 1099

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VEGAN SOCIETY NETWORK The Vegan Society Network These people are here to help. Simply get in touch.

Send an SAE if posting. i - for local vegan information and support F - family contact with parenting experience Y - for young vegan support G - group (social and/or active) N - New entry Thinking of getting active or starting a group? Take a look at the wealth of advice at www.activeg.org then email Sophie vegancc@makessense.co.uk, or phone 0118 946 4858 if you don't have Internet access.

Map generated by Stephen Fenwick-Paul

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CONTACTS

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LISTINGS PATRONS Freya Dinshah Maneka Gandhi Rebecca Hall Dr. Michael Klaper Moby Gordon Newman Cor Nouws Wendy Turner-Webster Benjamin Zephaniah COUNCIL Alex Bourke (Vice Chair) Chris Childe Sophie Fenwick-Paul (Network Contacts Co-ordinator) Laurence Main Ian Nicoll (Chair) Vanessa Payne Janet Pender (Treasurer) George Rodger Subra Sivarajah Patricia Tricker (International Co-ordinator) Stephen Walsh

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.

STAFF Chief Executive Officer Nigel Winter Head of Marketing & IT Dave Palmer Head of Information Services Rosamund Raha Information Officers Verity Hunt-Sheppard Clare Persey Business Development Officer Colm McBriarty Office Manager / Finance Officer Fiona Sylva Education Officer Rob Jackson Sales Assistant Paul Xuereb

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THE VEGAN SOCIETY was formed in England in November 1944 by a group of vegetarians who had recognised the ethical compromises implicit in lacto-vegetarianism (ie dairy dependent). Today, the Society continues to highlight the breaking of the strong maternal bond between the cow and her new-born calf within just four days; the dairy cow’s proneness to lameness and mastitis; her subjection to an intensive cycle of pregnancy and lactation; our unnatural and unhealthy taste for cow’s milk; and the 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.

(UK) HOLIDAYS

ISLE OF WIGHT

SUSSEX

CORNWALL St. Ives – Self-catering accommodation in great location. Vegan café/restaurant in same complex opening soon. Close to beaches, harbour, shops and Tate Gallery.

Tel: 01736 795255 or e-mail

MAKING WAVES Vegan Guest House, ST.IVES, CORNWALL. Beautiful, eco-renovated, Victorian house two minutes walk from harbour, Tate, beaches. Mostly organic, with evening meals. SELF-CATERING also available.

01736 793895. See display advertisement

SOUTH WEST WALES tranquillity, natural beauty and friendliness. Self-catering cottages only metres from sandy beach and lovely walks. Heated outdoor swimming pool and excellent facilities.

Eco-friendly owners. Tel 01267 241654 www.innisfreeholidays.co.uk

LANCASHIRE

CUMBRIA

MACHYNLLETH. Vegan-Veggie, environmentally-friendly B&B. Railway 300 yards. Centre for Alternative Technology nearby. 01654 702562 www.dyfiguest.co.uk

WALES

YORKSHIRE 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

SCOTLAND DEVON

ALPUJARRAS - ANDALUCIA Attractive townhouse. Sunny, roof terrace.

Excellent views, birds, walks. Wholefood shops and restaurants serving veggie food in town. Sleeps 2 - 6. £280 pw. Available all year. Tel: 01736 753555. email: Vegan B&B in quiet Dartmoor Village, near Tavistock. Double room and new bathroom in comfortable old house. Walk, cycle, explore or relax in pretty garden. Evening meal by arrangement. For more details visit www.letsgovegan.co.uk or phone 01822 810137

DORSET

HAMPSHIRE NEW FOREST - The Barn Vegan/Vegetarian Guest House. En Suite rooms, evening meals. Perfect for walking/cycling etc 023 8029 2531 or www.veggiebarn.net

Andalucia - remote mountain village 40 mins sea - walking, wildlife - from £100 per week - 2 persons - £180 4 persons.

Tel 01202 431867 www.orgiva.org/alfornon

Scotland Is Beautiful All Year Round!

Why not plan to visit soon?

Carnbren Vegan Guesthouse is a comfortable home in the centre of the northern Highlands. Bed & Breakfast from £18 - please contact us for details.

We are organising special weekends (writing, art etc.), please check our website or telephone for details. If there is something that you’d like to do, please ask us to organise it for you; wildlife spotting, relaxation & pampering, photography? Or just a pleasant holiday!

Carnbren, Station Road, Lairg, Sutherland, IV27 4AY Tel. 01549 402259, email: highlandvegan@aol.com www.carnbren-vegan.highlandguesthouse.co.uk

people

animals

environment

SUFFOLK LOWESTOFT Veggie/Vegan guesthouse LAZYDAZE. 5 minutes to beach. Great touring base. B&B from £30pppn - n/s evening meals. 01502 533842 www.lazydazeveggie.co.uk

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CLASSIFIEDS Kerala & South India Vegan and vegetarian cuisine, eco-friendly resorts & hotels,beaches, backwaters, wildlife, trekking & camping.

Brochure: 01892 722440 Fax: 01892 724913 E-mail: info@keralaconnections.co.uk www.keralaconnections.co.uk

HOLIDAYS ABROAD

Croatia, Brac. Spacious south-facing terraced flat, own grounds, sea 600m.

Close to bus-stop, shops. www.vegpot.com, Potok BB, 21440 Mirca, Brac, Croatia.

FRANCE Brittany (56) La Sittelle Vegan B&B 20E pp Enjoy a warm welcome & good food in our comfortable old farmhouse. Relax in peaceful gardens, walk/cycle in beautiful countryside, explore the many places of interest. Nearby lake for swimming, sailing; canal for canoeing.

Dinner available with vegan wine.75 mins St Malo. Vegan Soc 10% discount.

TEL: 0033 297 93 00 61 or Email hils46@yahoo.co.uk

Exclusively vegetarian & vegan luxury holiday cottage in the picturesque countryside of south-west France. Enjoy the privacy of your very own well appointed self-catering cottage; assuring you rural tranquillity and all your homely comforts.

Close to the village of St Claud (cafes, market & open-air pool) & within easy reach of low cost airports/TGV station, the non-smoking cottage suits couples, families or groups of friends; intimate enough for two but offering generous space for 6 adults.

Vegan Society Member’s Discount Jocelyn & Trevor Bridge Le Fayard, 16450 St Claud, France Tel: 0033 545 89 03 45 E-mail: jocelyn.bridge@lefayard.com Web: www.lefayard.com

WEST CORK- vegetarian self-catering apartments for singles, couples and families in peaceful wooded surroundings.

Organic vegetables & vegan wholefoods available. 10% discount for early booking.

Green Lodge, Trawnamadree, Ballylickey, Bantry, Co. Cork, Ireland. Tel: +353 2766 146, 00353 0861955451. Email: greenlodge@eircom.net or website http://homepage.eircom.net/~greenlodge

PUBLICATIONS

MISCELLANEOUS Vegan bodybuilding is possible, positive sporting results are too. Vegan nutritional profiling can help. More details contact: The D.A.F. Clinic, 17 Inglewood Road, Rainford, St Helens, Lancashire, WA11 7QL. Or or text V-info to 07979677953

ACCOMMODATION WANTED

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 VEGAN VOICE magazine promotes a nonviolent lifestyle beneficial to the planet and to all animals. For the latest on veganism and animal rights, subscribe now to Vegan Voice, Australia’s celebrated and singular quarterly magazine! www.veganic.net

PERSONAL Am I looking for you or are you looking for me? Classic style vegan female loves walking, cycling, line-dancing and gardening. Norwich area. Box 671

BUSINESS OPPORTUNITIES Vegan PR, Marketing and Design consultancy with an ethical, eco-friendly stance. www.eurydicepr.co.uk Tel: 01440 709460

INTERNET SERVICES DISCOUNT CARD

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.

DISCOUNT CARD THE VEGAN VALID FROM

MAY 2007

UNTIL

AUGUST 2007 REFERENCE CODE

Ref:PGS 007

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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

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COSMETICS

ORGANISATIONS

Organisations

Save A Life - Adopt A Goat

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!

“Jesus was a vegetarian” www.donoteatus.org

PRACTITIONERS

The ideal gift for the person who has everything. We take into care those who have suffered from neglect, abuse and abandonment.

Providing a loving home for the rest of their days Buttercup Sanctuary for goats, Maidstone, Kent, ME17 4JU Tel: (01622) 746410 Registered Charity: 1099627

www.Buttercups.org.uk THE VEGETARIAN CHARITY 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.

For further information contact: The Vegetarian Charity Cobblers Cottage, Chapel Lane, Coxbank, Audlem, Cheshire CW3 OEU maggiechat@hotmail.com Registered Charity No 294767

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.

VEGAN BUT STILL SICK? I offer personal health consultations by telephone and inperson, detox retreats, iridology, fasting supervision, emotional healing, health books and a course in Natural Health.

Contact / http://www.vibrancy.homestead.com/page one.html or telephone (01626) 352765 for free brochure.

Essentials For Equilubrium; Holistic Health for animals and people. Specialising in emotional trauma, allergies, skin problems, pain management. Free newsletter. Fabulous courses; Holistic Health for Animals; beginner - practitioner levels. All details call Leigh 01830 520098 www.essentialsforequilibrium.co.uk

ARTICLES TO BE SUBMITTED BY ADVERTISEMENTS TO BE SUBMITTED BY 13TH APRIL 2007 FOR INCLUSION IN THE AUTUMN 2007 ISSUE OFTHE VEGAN

The Vegan Society trademark is the authentic international standard for vegan products.

Our logo provides an easy and trusted way to promote your cruelty-free goods and services to the growing number of vegans in the UK and worldwide.

Trademark holders benefit from instant recognition, promotion in The Vegan magazine, discounted advertising rates, and a listing on the Vegan Society website. It’s good for you, good for the Vegan Society, and good for vegans.

FELLOWSHIP of vegan/vegetarian Christian believers. Not a dating agency.

For details please write to

For more information on the trademark, contact Colm Mc Briarty on (01424) 448822 or email trademark@vegansociety.com.

You can also read about the trademark on our website at www.vegansociety.com

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CROSSWORD Kate Sweeney & Vega

QUICK CROSSWORD Set by Kate Sweeney Across 7 Spiced balls of mashed chick peas from the leaf elf? (Anag.) (7) 8 Antifungal essential oil, also used as a disinfectant (3,4) 9 Garden of fruit trees (7) 11 Cooked until there is only a little liquid left (7) 12 Kind of fool, maybe (9) 15 Centre of an apple (4) 17 Manioc - a tropical crop or its edible, starchy, tapered root (7) 19 Dried grapes (7) 20 Masticate (4) 21 Clove oil can be used for this ailment (9) 25 Stinging plants from which soup can be made (7) 27 Someone who eats greedily (or mocks others) (7) 29 Throwing into the air, flipping (e.g. pancake) (7) 30 Piquant (like rocket) (7) Down 1 Cuts; spatulas; portions (6) 2 Reap this fruit (Anag.) (4) 3 Mix with a spoon (4) 4 Able to survive under unfavourable conditions (plant) (5) 5 Vegetable with dense clusters of tight green flower buds (8) 6 Nursery areas for young plants (8) 7 May be corn, hemp or self-raising (5) 10 Inactive but capable of germination (seed) (7) 13 _ _ _ _ pole, curd, sprout (4) 14 Drought-resistant plants which help stop soil erosion and are also used on cuts and wounds; milfoils (7) 16 Intense, tasty, fat, full-bodied (4) 17 Large, hard-shelled oval nuts with fibrous husks which contain 24 Down when fresh (8) 18 Most sugary or most scented (8) 22 Beverage; tree; brown in colour (6) 23 Is this type of potato new or on time? (5) 24 See 17 Down (5) 26 Powdery starch from certain palms used as a food thickener; _ _ _ _ plum pudding (4) 28 Professional cook (4)

CRYPTIC CROSSWORD set by Vega

Please se nd in solu tions to ei crosswor ther d along w ith your and addr name ess by 10 th Ju ly 2007 P ri ze s th is is su e : Vegan w ith a Vege an

by Chandr ce a Moskow itz

Across 7 Lunar pockmarks confusing tracers (7) 8 Common girl came by plane we hear bringing pandemic (4,3) 9 Eagles seeking fish or old US intelligence agency surrounding quarry (7) 11 Permanently attached animal chooses silent component (7) 12,17 We’ll query rare jet relocation to new Vegan Society home (9,7) 15 Slim body part maybe arm or leg (4) 17 See 12 19 Drag elf madly into emblem old labour keep flying (3,4) 20 Crook rabidly bit lady’s finger (4) 21 Odd sand of west too grimy for blizzard (9) 25 French unknown confuses nun with icon (7) 27 Coastal perennial potherb disguised as a leek (3,4) 29 Greek letter to scandanavian monster is recipe for Eastern European pastry (3,4) 30 Animal Rights Advocate overcomes force but setback outside causes crying (4,3)

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Solution to The Vegan Prize Crossword 47 (Quick:left/Cryptic:right) The winner of the Cryptic crossword is: Louise Carpenter from Ipswich The winner of the Quick Crossword is: Brit Turner from Horsham

Down 1 Tropical fruit provided by two furry feet (6) 2 Unknowns absorb sun god for radiation (1-3) 3 Wader at first idolises bird inherently sacred (4) 4 King falls into cesspit - not mine - yielding salad plant (5) 5 King of Mercia with dyke and fifty surround French here: authorised version (8) 6 Urges pub about drug resistant low-life (8) 7 J-Lo rising after company performed “Control Myself” with this singer LL ... (4,1) 10 Range of Spanish mountains arises perplexingly without resistance (7) 13 Instrument sounds like it fell off the back of a lorry (4) 14 Unknown darts hit same herbal solution as Kate Sweeney’s clue (7) 16 Caesar dies about this time? (4) 17 Ratio not quite adjusted (8) 18 Barbarous cruelty common in animal testing and demonstrated by a twitch upwards in Ilium (8) 22 Love 10 fruit (6) 23 Endless mess outside alien athletic contests (5) 24 Bulb on in love-in (5) 26 Bug life holds fruit (4) 28 Sheep give directions (4)