The Vegan Winter 2000

2001 A Vegan Odyssey?

A Vegan in Egypt The Legacy of the Axeman

jfidm.it

ftu/uH

100% Vegan Wll h

tb

LittUs

range from Health/Wholefood st

..bt ..

^AVONNAIi-

ritct

^AVONNAlSf Mlh C»rlii

.

r « «

*

^'YONNAIS*

c a r i t y e t

b e t t e r

with C h i l d

'IteSK.- -

t h i s !

WHdM

mmm

IHDMBDiS

f

0

^

T k &

wiost

com^rehemUrey

o f v e g o J i s u i ^ u t t s

^

t

a

m

i

v

N a m e (BLOCK CAPITALS) Address

t h u v

' ^giruL . ECC FREE , MAYONNAISf

eAW

C r a

Pa9es ^edvvjt

h

sahem lnforniati^

c o l w p u b L U k e c i

For F R E E i n f o r m a t i v e literature please send A 5 sae

Plamil F o o d s Ltd., F o l k e s t o n e , CT19 6PQ

I enclose £2 for new V e g a n

Infants Case Histories YES/NO

CONTENTS Odyssey: long, often adventurous journey [Gr Odysseia, an epic poem attributed to Homeric 9th century BO describing the adventures had

by Odysseus (Ulysses) on his journey home from Troy].

Chambers Pocket Dictionary 1992.

6

SHOPAROUND

8

THE LEGACY OF THE AXEMAN

12 THE LADY MARGARET HOSPITAL AND SANATORIUM 15 REVIEWS 16 MEGAN THE VEGAN 17

MAKING AN EXHIBITION OF OURSELVES

18 TURTLES IN PARADISE 20 RECIPES 22 HOT AIR 23 POSTBAG 24 THE CHICKEN AND EGG DILEMMA 26 IF HILDA LAID AN EGG 28 GROW VEGAN 29 VEGAN INFANTS 30 A VEGAN IN EGYPT 31 LISTINGS 32 PRIZE CROSSWORD 33 PAIN FOR THE PLATE 34 VEGAN SOCIETY LOCAL CONTACTS

THE

E d i t o r T e r r y Bevis Design and production by G e e r i n g s o f Ashford

C h i e f Illustrator Suzanne Whitelock

NEWS

10 DIET MATTERS

T h e quest to convert the population of this planet to a lifestyle which is more compassionate, healthier and more environmentally viable seems at times to be a long, often adventurous, journey. For each individual, it can also seem daunting as the new vegan encounters doubt, criticism and sometimes barely disguised ridicule from relatives, peers, friends and acquaintances. T h e vegan individual and the vegan c o m m u n i t y are often sustained only by the obvious consistency of their argument; that the current use of animal based agriculture and science is patently not sustainable. Just as it is completely unnecessary to use an animal to p r o cess the food we need before we eat it, it should not need a space station or the Hubble telescope to convince us that the Earth is unique in providing everything we need from the plant and mineral matter with which this planet is endowed. Ancient civilisations, such as that of the Egyptian empire, could be said to value nature to a higher degree than current civilisations who, in many cases, are too ready with the axe on both animal and plant life. ' C u t t i n g edge' technology should mean greater, not less, diversity and less, not more, adversity.

P r i n t e d by Geerings o f A s h f o r d o n G Print c h l o r i n e - f r e e p a p e r

4

ISSN 0307-4811 Tel 01424 427393 Fax 0 1 4 2 4 7 1 7 0 6 4 e-mail: info@vegansociety.com

Š T h e V e g a n Society T h e v i e w s e x p r e s s e d i n The Vegan d o n o t n e c e s s a r i l y r e f l e c t t h o s e o f t h e E d i t o r o r o f t h e V e g a n Society C o u n c i l . N o t h i n g p r i n t e d s h o u l d b e c o n s t r u e d t o b e V e g a n Society p o l i c y u n l e s s so s t a t e d . T h e S o c i e t y a c c e p t s n o liability f o r a n y m a t t e r i n t h e m a g a z i n e . T h e a c c e p t a n c e o f a d v e r t i s e m e n t s ( i n c l u d i n g inserts) d o e s n o t i m p l y e n d o r s e m e n t . T h e i n c l u s i o n o f p r o d u c t i n f o r m a t i o n s h o u l d n o t b e c o n s t r u e d as c o n s t i t u t i n g official V e g a n S o c i e t y a p p r o v a l f o r t h e p r o d u c t , its i n t e n d e d u s e , o r its m a n u f a c t u r e r / d i s t r i b u t o r .

C o n t r i b u t i o n s i n t e n d e d for p u b l i c a t i o n are w e l c o m e d , b u t u n s o l i c i t e d materials will n o t b e r e t u r n e d unless a c c o m p a n i e d b y a n S A E .

3 The

Vegan,

Winter

2000/1

v m

W S

lOTi W U

K HUNTING

On Wednesday January 17th 2001, MP's voted over-whelmingly by a majority of 213 to support a ban on fox hunting in England and Wales. This suggests that the opinion in the commons has changed little since the last vote in

November 1997. Only 27 MP's regarded the middle way of hunting under a code of conduct as acceptable. However it is likely that the House of Lords will vote for this middle way and 4 cabinet ministers, Robin Cook, David Blunkett,

John Reid and Jack Straw have backed this. The House of Lords will receive this bill by the end of February and even if it only takes 7 or 8 weeks to be scrutinised it has no chance of becoming law if an election is called for in April or May.

HUNTINGDON SAVED AT ELEVENTH HOUR Huntingdon life sciences has been saved by backing from an undisclosed American finance company after the Royal Bank of Scotland refused t o extend the repayment deadline for the 22.6M loan. Huntingdon, w h o kill 500 animals every day in controversial experiments for the pharmaceutical and medical research industries, have been the target of animal rights protesters after having been exposed for mindless cruelty several years ago. Despite this set back SHAC (Stop Huntingdon Animal Cruelty) have v o w e d to continue their campaign until the laboratory is shut down. They plan to hit Huntingdon's customers such as Glaxo Wellcome and are confident they can find out within a couple of weeks who the mystery backers are that saved the labs.

FUR FARMS FACE CLOSURE

On November 22, 2000 the fur farming (prohibition) Bill to outlaw the farming of animals for their fur in England and W a l e s was approved by the House of Commons.

There are currently 13 fur farms o w n e d by 11 fur farmers in England. The farms produce up to 100,000 mink skins each year.

W h e n t h e new act comes into force, a person guilty of rearing

animals primarily for their fur will face a fine of up to ÂŁ20,000.

The new Government Bill was hailed as a victory by the anti-fur lobby. However the bill will not come into force until 1 January 2003. That's w h e n fur farms will begin to be phased out - there is no deadline date for fur farms to end their trade as yet.

Fur farmers will receive compensation for loss of business. A

spokesman from the Coalition to Abolish the Fur Trade said: "it is likely that most fur farms will close this season if they receive enough compensation, but some will stay open until the final deadline." For that reason the anti-fur campaign will remain active. If you w a n t any more information contact: C.A.F.T. P.O Box 38, Manchester M60 1 NX.

RESEARCHERS CREATE FIRST GM PRIMATE ANDi (standing for 'inserted DNA spelled backward') has created history as being the worlds first genetically modified primate. Born in October 2000 at America's Oregon health sciences university, ANDi carries a tiny extra bit of DNA in a gene which can be seen under a microscope because it glows green! Researchers plan to introduce genes in rhesus Monkeys which can trigger diseases such as Alzheimer's and HIV so they can find a way to block them at genetic level.

The technique has been used in Mice for over 25 years but has now progressed to Primates. ANDi received an extra gene while he was still an unfertilised egg. Dr Gerald Schatter is responsible for leading this research which has received very mixed feelings throughout the scientific world.

FIGHTING BEARS IN PAKISTAN Following an expose by W S P A of Bear fighting in Pakistan the high commission there has said they don't turn a blind eye to this abuse and that it is dealt with by authorities if it occurs.

But W S P A claimed that high ranking police officers were present at fights and did nothing to stop it - in fact they were keen spectators! In fights a tethered Bear is set upon by 2 dogs with the crowd betting on which dog will bring the Bear down. Injured

Bears are left to recover and are used again and again until they die of their injuries. The irony of this is there are only 300 black Bears surviving in the wild.

AND MORE BEARS SUFFERING IN BILE FARMS An English Woman, Jill Robinson, has managed to secure the closing of 27 Bear farms in China during Nov. and Dec 2000 and vows her work will continue till all the remaining 220 farms have closed.

The Bears are milked for their bile by the means of a metal tube in

their gall bladder, causing the Bears ongoing pain and suffering. They are kept in tiny cages 24 hrs a day.

The fluid is used in Chinese medicine. Jill's Hong Kong based Animals Asia Foundation (AAF) has rescued 63 of these Bears with only one dying from the shock. The authorities there refuse to ban the production or sale of Bile products but Jill is determined to close even the large, modern establishments and will soon be able to take up to 500 rescued Bears at any one time.

There is no scientific evidence that the bile can improve medical conditions.

OBITUARY SIR DAVID BAIRD BART 6 July 1912-15 November 2000 Sir David passed away peacefully on 15 November 2000. He was born and buried in the little village of Bolton in the Haddington area of Edinburgh.

He was an ardent vegan and lifelong member of the Vegan Society. As a result of joining The Order of the Cross, in 1946 he became a pacifist, and it was not easy for him to take this step having ancestors noted for their military backgrounds, including a General of the same name. He was saddened by the Falklands war and felt so many lives on both sides could have been saved by greater diplomatic efforts.I had the pleasure of his friendship for over 50 years i.e. long before he became a member of Plamil Foods at its inception when he was instrumental in it pioneering British made Soya milk in 1965. He became a director of Plamil Foods in 1976 and was very dedicated to the work of the Company and its commitment to producing exclusively vegan foods. Plamil became his main interest in life.

Although he was educated at Eton and Cambridge he had modesty in abundance and only those close to him knew of his peerage. He was most compassionate and always preferred to help anyone and any animal welfare body in an anonymous fashion. He had a most unassuming character and the vegan movement is poorer for his passing. Among the thousands of vegans I have known over the years, I rank him in the premier league of those most dedicated to the cause and feel this is the finest tribute by which he would wish to be remembered.

Arthur Ling

5 The

Vegan,

Winter

2000/1

SH0PARQ\]

The range of vegan goods just keeps getting bigger.

Debbie Holman reviews some innovative new products.

A healthy nutritious snack or a glorified biscuit full of sugar and fat? SHOP AROUND investigates the ever increasing number of Vegan flapjacks on the market.

Flapjacks have become one of the best selling snacks with a reputation for being healthier than most cakes and biscuits. So w e grabbed a few Vegan varieties and did some taste testing! W e also compared fat and sugar content to see if the higher the content of these t w o ingredients the more delicious the flapjack.

Digital photograph by Rhian Thomas and Gemma Barclay

RJ FOODS RASPBERRY FLAPJACK (3rd place)

The tests were carried out with help from Liz Costa and Gemma Barclay.

In the

CONFIANCE

A new supplement on the market for menopausal W o m e n is produced by Wassen International Ltd. It's called Confiance, is a totally natural vitamin and minerals supplement and what's more it is Vegan. The controversy over HRT and the alarming side effects have led to more and more W o m e n seeking nutritional answers which is where Confiance comes in.

The survey Wassen did prior to releasing Confiance makes one realise the devastating effects the 'change of life' can have on W o m e n and most W o m e n completely under estimate the problems it can cause.

The survey also revealed that most W o m e n had no idea how to alleviate the symptoms apart from HRT. Confiance, which is a one-aday supplement, is rich in magnesium and vitamin E, although there are 11 vitamins and minerals contained within it.

These help the body adjust naturally to the complex changes it undergoes both during Menopause and after. Confiance costs ÂŁ4.25 for a 30 day pack and is available through most health food shops.

Further information on the Menopause and Confiance can be obtained by contacting

6

The

Vegan,

Winter

2000/1

ratings:

PRESTON DOWN BAKERY "HOME MADE" APPLE & TREACLE FLAPJACK

(Joint winner in the ratings) Most testers enjoyed this one and described it as "home made tasting", full of treacle but not too sweet", "rich and flavoursome". They liked the texture which was crumbly and light but not dry.

However a couple of people thought it tasted of yeast I Three people voted it as their favourite and several had second pieces! No fat / sugar content available as sold loose.

BLACKFRIARS CHERRY AND COCONUT FLAPJAK

(Joint winner in the ratings)

Everyone liked this flapjack although only one voted it their favourite. Its fruity layer contrasted pleasantly with the sweetness of the other ingredients and most people identified the fruit as raspberry although one person thought it tasted like rhubarb!

"Chewy and moist", "very fruity backed by the crunchiness of oats and the sweetness of syrup", "old fashioned taste of home made jam" and "a pleasant change from traditional oats and syrup" were comments on the plus side with no comments made against it. No fat or sugar content declared on package although there were a couple of E numbers.

BLACKFRIARS APPLE AND SULTANA FLAPJAK

All the tasters that were coconut fans enjoyed this one as it was very nutty but not at all dry. The flapjack was generously full of cherry pieces. Comments: "Moist", "Full of crunchy and chewy oats", "syrupy but not sugary" and "crumbly, melt in the mouth texture" were a few of the positive comments. No one disliked this one apart from one taster who did not enjoy coconut. Again three people voted it as their favourite and one asked for any remains to be delivered to their desk I Fat content was actually the lowest of any tested that had declared its fat content at 21 g per 10Og but the carbohydrate was the highest at 58g per 100g. Also this flapjack did have a couple of E numbers in although obviously ones suitable for Vegans.

(4th place) A popular flapjack although no one voted it their personal favourite. Comments included "nice and chewy", " strong taste of sultanas", "Juicy fruit in it" and "pleasant, crumbly texture." But a couple of people found it too sweet with too much apple which tasted synthetic (it does contain a couple of E numbers) and one thought it left a sharp aftertaste.

Fat content was reasonable at 22g per 100g, carbohydrate moderate at 51g and protein level low at 5.5g.

SHOPAROUND

WHOLE BAKE ORGANIC SUNFLOWER FLAPJACK (5th place)

seed with an overpowering nut flavour". Although it claimed to have no artificial additives or preservatives it was clearly not enjoyed apart from one taster who devoured the remainder and begged to differ!

DAIRY FREE FUDGE

HOLLAND AND BARRETT WHOLE-WHEAT FRUIT FLAPJACKS

Opinions were divided over this one with comments describing it as "adequately moist", "nutty flavour", "interesting texture" and "tastes of sunflower seeds".

However a few definitely didn't like it with comments such as "gritty texture", "far too sweet and crumbly" and "much too dry'. Overall it seems the flapjack contained too many sunflower seeds which contributed to the dryness. Fat content was higher than the previous snacks at 23.4g per 100g, carbohydrate moderate at 55.5g protein higher at 7.3g.

WHOLEBAKE HEMP FLAPJACK

(6th place) Only a couple of people liked this flapjack and one of these professed to be a "flapjack fanatic". Most felt the ingredients did not blend together at all leaving a dry texture. "Not much taste", "bland", "too sugary", "stodgy, a little too floury and far too chewy" and "very dry and unpleasant" were among comments. One taster said "mmm, yummy" but she liked all the flapjacks bar one and offered few negative comments. No nutritional listings.

(8th place) Even the 'flapjack fanatic' didn't like this one and yet again it finished up in some rat and mice cages where it was surprisingly quickly eaten! Opinion was unanimous that it was "hard and unpleasant", "too sweet and tastes of badly made rock cakes" and tastes of burnt fruit (sultanas and raisins)." It definitely had a rock like consistency and could not be cut up at all with a knife.

One taster thought it tasted "like a wartime recipe" and one said "it had the flavour of burnt Christmas pudding". Yet this flapjack had the highest fat content at 24.1 g although a moderate carbohydrate figure of 50.8g and a low protein content of 4.8g.

WHY NOT MAKE YOUR OWN?

If you want to produce a lower fat and sugar free flapjack the recipe below can be used as a good basis: 100g / 4oz Granose Diet half fat spread 2 tablespoons date, rice or corn syrup 2 tablespoons black strap molasses 50g / 2oz organic porridge oats 50g / 2oz oatmeal.

Melt marg, syrup and molasses together. Remove from heat and add oats and oatmeal to produce a stiff mixture. Stir well. Bake at Reg (gas mark) 6 or 200 C (400 F) for 20 mins in a well greased tin till browned. Leave to cool for 5 minutes then mark into squares. Remove from tin when completely cool. Vary this recipe by adding anything from coconut to Vegan chocolate.

A lot of flapjacks use golden syrup but this is just as refined as white sugar and both contain no nutrition. If you want to use sugar use molasses sugar, preferably organic.

A special treatfor vegans Bars and Gift Boxes by post For information and order form contact:

Devon Fudge Direct Quarry House, Heath Road Brixham T Q 5 9AU Tel/fax: 01803 852592 fudgedirect.co.uk Mastercard/Visa accepted

XMAS PUDDING COMPETITION The answer w a s a sixpence Prizewinners:

Blackstrap molasses is a good source of iron and B vitamins and it is a much more natural food than any sugar. For more flapjacks suitable for Vegans see pages 24-26 of the Vegan shopper.

OLD MILL FRUIT AND NUT FLAPJACK

(7th place) The only person to approve of this flapjack was the self confessed 'fanatic' and she chose it as her favourite. The snack was extremely hard to break up and one taster said it hurt his jaw to chew it I There were no positive comments about this one (apart from the above) and comments found it "hard and dry", "fatty tasting", "far too sweet", "tastes like bird-

FRUITS NUT FLAPJACK

Next issue we investigate the savoury side of Veganism!

JUST WHOLE FOODS ORGANIC VEGEBEAR'S

What a change to see a child's sweet that does actually contain fruit juice instead of artificial replacements! Vegebear's contain 4 different sort of juices, all organic with the main ingredient being corn syrup instead of sugar. There is also no long list of E numbers to worry the parent and the fruit jellies are attractively boxed with a brightly coloured design to please children's eyes. There is also a clear nutritional chart on the back, although 'carbohydrate' is unfortunately the only entry! Every one who tasted the jellies seemed to like them with comments ranging from 'very nice' to 'pleasant'. The consistency, which is more like jelly babies than very chewy jelly, was praised as was the fruity flavour. Most people could tell they contained fruit juice and there was no artificial aftertaste. One person thought they had 'a bouquet of wine gums and an aftertaste of flowers'!!

9

100ge (3.57oz)

7 The Vegan,

Winter

2000/1

.The e g a C

Axem

In the heart of the Cairngorm mountains, a few miles from the source of the River Dee, stood a little patch of ground, perhaps a hundred square metres, completely enclosed in a high fence. The surrounding area consisted mostly of short grass and heather, with a few very old Scots Pine trees.

But within this patch, there was a fine mixture of young trees, from seedlings to maybe fifteen years old.

It is about forty years since I saw that "enclosure" experiment, as it is called, but I still remember it well. Outside the fence, seedling trees were not allowed to survive, as they were eaten by red deer, especially when the grass was covered by snow. However, inside the fence, natural regeneration was working.

"Then along came our ancestors and cut down the forest and killed off all the wolves".

This was a spectacular demonstration of the damage caused to the environment by human mismanagement. The red deer is, by nature, a woodland animal, and, in moderate numbers, does not eat enough tree seedlings to prevent natural regeneration. For many centuries, much of the Scottish Highlands was covered by forest, and the numbers of deer were controlled by their natural predator, the wolf.

Then along came our ancestors, and cut down the forest, and killed off all the wolves. At first, their tools were axes of flint, later they were axes of bronze or iron.

Today, they are chainsaws.

Illustration 8 The

by Rliian Vegan,

The deer multiplied greatly, and prevented the regeneration of

Thomas Winter

2000/1

of the

by David Sanderson

the forest; on lower ground, sheep achieved the same result.

The vast tracts of peat and heather covering much of the Highlands, so admired by the tourists, and even native Scots, are actually a highly degraded manmade wilderness.

In parts of this wilderness, where the peat has been eroded away, it is often possible to find remains of tree roots from the primeval forest, although there are now no trees to be seen for many miles.

"The Monarch of the Glen" Much of this mountain wilderness is now owned by "sporting estates", ironically still called "deer forests" despite the lack of trees, who charge wealthy clients large sums of money for the privilege of stalking, and shooting, the deer.

Mature stags (males), with good heads of antlers, like the one in the famous Landseer painting, The Monarch of the Glen, are especially sought after by the "sportsmen". Some deer are shot, but only wounded, and face a lingering and painful death.

As the value of these estates is based on the number of deer, they are managed so as to have unnaturally large herds, thus ensuring no natural regeneration of the trees. The numbers of deer are often way beyond the carrying capacity of the "forest", and many die miserable deaths from disease or malnutrition, especially in a bad winter, when there are no trees for shelter.

On lower hill ground, deer are seldom seen, except in severe winter conditions, but the ground is grazed by sheep. Of course, sheep are not stalked and shot, they die on an abattoir production line, usually after a long lorry journey. A privileged few may expect to travel from the North of Scotland to Spain, Italy or Greece in a single journey (although this is against EU law), before meeting the slaughterer's knife.

Some may even have the honour of ritual slaughter, bleeding to death without preliminary stunning.

However, the sheep have the same environmental effect as the deer - indeed, they are even more efficient at killing off tree seedlings.

Meanwhile, timber is one of the UK's largest imports.

The Forestry Commission has put trees back into many parts of the Highlands, although most of these are in single-species plantations, rather than naturally-regenerating woodland. In these plantations, the trees are all the same age, and are clear-felled when mature. The area is then replanted with young trees from a seedling nursery.

"There is great scope for more home production of timber" However, most of the Highlands are still treeless. There is great scope for more home production of timber.

In other parts of the UK, much of what we think of as natural landscape is similarly artificial - created by grazing animals managed by humans. The island of Great Britain was never completely covered by trees, but most of it was originally woodland. The same applies to much of mainland Europe.

When environmentalists speak of the destructive effects of livestock farming, we usually think of rainforest destruction in Central and South America, the continuing expansion of the Sahara Desert, or cattle ranching on the USA prairies. And these are all serious cases of environmental damage.

But we have plenty home-grown environmental destruction of our own, right here in the UK. And just so that somebody can enjoy roast lamb for Sunday lunch. Or get a big thrill from gunning down a defenceless "Monarch of the Glen"!

in :

DO YOU CARE ABOUT THE WORLD?

.2 d

- in

SHOES

•O ~ C O <0 £

</) c J2 a) aj

You may chink there is very little any individual can do to help the environment, prevent large scale animal abuse and so on.

However, the power of investment is immense.

The more of us who indicate that we care about what happens to the money in our pension funds, endowments and other investments, the better off we will all be.

E-* o

8-s.

O o

•E5 ® >. c £ ® « _ in 0)

.

2 . <o

S

° 2 o-a

!f

For advice or more details contact: David Walters Financial Services Horseshoe Cottage, Brownbread Street, Ashbumham, East Sussex TN33 9NX Tel. 0800 0183110

o 3 u _ 0) 10 ffi 0)

r-

in !=

<"0) 2in •o

-

ra <fl

ANIMAL FRIENDLY FOOTWEAR! 12

h ra <o

David Walters is a member of Animal Aid and the Vegetarian Society

c in •a o c o »r (f) in

A member of DBS Financial Management PLC which is regulated by the Personal Investment Authority

ussex BN1 1UP. Tel/Fax: 0 1 2 7 3 6 9 1 9 1 3 uk Web: http://www.vegetarian-shoes.co.uk

W*

Phone 0800

450 4442

positively delicious l o a d s of v e g a n o p t i o n s organic wines

for a short catalogue fof animal-free shoes & cj

demuths

V E C A N L I N E

FREEPOSfLCjN 10506 LONDON SW14 1YY

inventive world vegetarian f o o d

www.animal.nu

2 north p a r a d e passage abbey green bath 01225 446059 o p e n every day lunch & dinner

www.demuths.co.uk

The Overseas Aid Charity for Vegetarians & Vegans is

VEGFAM

(Registered Charity No. 232208, Inland Revenue Ref XNB855)

FEEDS THE HUNGRY WITHOUT EXPLOITING ANIMALS The Fragile Environment of Developing Countries cannot support TWO populations Humans and their Food Animals For over 30 years VEGFAM has provided short and long-term Relief to People who have been the victims of Drought Flood, Cyclone or War in over 40 countries. Our Supporters control how much of their Donation goes on Administration since VEGFAM operates three separate Funds for the use of Donors/Testators the particulars of which are: GENERAL DONATIONS paid into aJc No 65023307 00 The Co-operative Bank Will be apportioned (by % shown) between pic, 242 High Street, EXETER, PROJECTS (91%) a/c No 65023323 00 at EX4 3QB, Sort Code 08-92-00 Administration Expenses (7%) a/c No 65023310 00 (Midland Bank a/cs retained Office Building Fund (2%) a/c No 65023336 53 for use by existing Donors) SUPPORTERS ARE INVITED TO PAY DONATIONS DIRECT TO ANY OF THESE ACCOUNTS Tel/Fax Lydford (01822) 820203 or (01550) 721197 for more details - Covenant Forms/Bankers Order Forms etc (& self catering visitors accommodation) or write (SAE appreciated) to: VEGFAM, "The Sanctuary", Nr Lydford, OKEHAMPTON, Devon, EX204AL Website:http//www.veganvillage.co.uk/vegfam/ THANK YOU FOR YOUR SUPPORT

Clartbge

J|ou£e

Centre for Healing, Rest & Renewal Dormansland. Lingfield, Surrey RH7 6QH Telephone 01342 832150 Managed by Friends Fellowship of Healing. Claridge House is situated in a peaceful southeast corner of Surrey, easily reached by train from London. Set in beautiful gardens and offering a relaxing and tranquil atmosphere.

Guests are welcome throughout the year on our special mid-week breaks at very reasonable prices. Full-board vegan/vegetarian accommodation. Some facilities for the disabled.

We also have an exceptionally wide range of courses based on health and healing themes, all led by qualified instructors. For a full list of events please request our Courses leaflet from our Wardens.

We look forward to hearing from you Registered chanty no. 228102

9 The

Vegan,

Winter

2000/1

Diet Matters Sandra Hood answers more of your diet-related queries o sunflower seeds and contain vitamin D?

D

andra H o o d is a v e g a n of 20 years' standing and is a practising Senior S t a t e Registered Dietitian.

Please address your questions t o her at: Diet Matters, The Vegan, Donald Watson House.

7 Battle Road, St Leonards-on-Sea. East Sussex TN37 7AA, UK.

S

S a n d r a regrets that she is not a v a i l a b l e for telephone consultations. ince turning vegan 2 years ago I've had an increase in regular heavy colds (3 or 4 times a year) with troublesome catarrh.

S

I am sorry to read that you regularly suffer with heavy colds and catarrh.

There are well over 100 cold viruses and everyone will suffer from time to time. Recurrent colds may be due to low immunity, poor diet, stress or other illness. Therefore you are correct in boosting your immune system with plenty of fruits and vegetables and you state that you are following a "very good" diet with little junk food. Do you suffer with stress, do you take regular exercise and get enough sleep and rest? Having said all this, as you have only been vegan for some 2 years, it is possible that your body is still adjusting to the vegan diet.

There is no cure or effective treatment for the common cold but medications, such as painkillers, plenty of fluid and diet can give relief. For example, taking extra vitamin C in the form of fruit juices, fresh fruits and vegetables, when suffering with a cold can relieve symptoms.

With regard to catarrh, some studies have shown that garlic is helpful, as is onion and the brassica family eg cabbage, broccoli. Also increasing intakes of vitamins A and C, ie fruits and vegetables, and also zinc help with reducing symptoms. Foods rich in zinc include nuts, wholegrains, pulses and vegetables. Avoid smoking, tea and coffee. If your symptoms persist I suggest you visit GP, homeopath or naturopath.

10

The

Vegan,

Winter

2000/1

alfalfa

Vitamin D does not occur in plant foods. Only a few foods naturally contain vitamin D and all of these are animal products. However some vegan foods such as margarines, breakfast cereals and soya milks may be fortified with vitamin D which is obtained from yeasts and other fungi.

Food sources of vitamin D are relatively unimportant because the most significant source comes from the sunlight through the action of ultraviolet light on sterols in the skin.

J| My 10 month old daughter is I wlpast the fruit and veg stage and loves soya products. Is it alright for me to feed her soya or is it too processed for her?

At 10 months of age soya foods are suitable for your child including TVP, soya milks and yoghurts. Although TVP is processed, this should only make up part of the diet, as with any other processed foods such as breads and biscuits, and therefore will not cause your daughter any harm. In addition to TVP, try to include protein foods such as beans, peas, lentils and other pulses. If you are not providing your child with a vitamin B12 supplement, choose fortified soya milks such as Plamil or Provamel which contain added vitamins including B12, as this is an essential vitamin. Children's vitamin drops, also known as 'welfare drops' are available from chemists and free of charge in certain circumstances.

These are suitable for vegans and recommended for all children from the age of weaning until 2 years of age, preferably five years of age.

As your daughter has now moved from the pureed fruit and veg stage she will be starting to cope with lumpier foods ie those mashed with a fork. She is no doubt into finger foods such as pieces of fruit, vegetables and breads which helps with learning to chew and feeding herself. Try to avoid sweet biscuits as this will get her into the habit of expecting sweet snacks. However she can eat much the same as everyone else but do not add salt or sugar and avoid low fat foods or too much bulk. Continue to breastfeed for as long as you and your daughter wish.

You may be interested in the new booklet 'Vegan Infants Case Histories' available at the cost of ÂŁ2 plus postage from the Society which provides interesting information on the

types of diets vegan infants are receiving.

Clause' any substance that is known to cause cancer in man or animals must be banned. However, public ' have been vegan for over a year demand for saccharin led to a mora/ and during the last few months I torium on the ban and it is now have been losing sensation in my approved for use in the UK, Canada arms and legs and concerned this is and USA. The Food and Drug due to lack of vitamin B12.

Administration in the USA argued that because saccharin had been I think it is very unlikely that this is used "for decades without due to vitamin B12 dietary defiincreasing rates of cancer" and that ciency, particularly as you have been "cancers results from physiologic vegan for just over a year. It is estichanges that can only occur when mated that the liver store of vitamin B12 is adequate for approximately 3- rats ingest large doses of saccharin and are not relevant to humans" 6 years. In addition, it is believed and therefore it was reintroduced that anyone with a normal stomach into the market. However in the USA and ileum who has no dietary source products containing saccharin must of vitamin B12 reabsorbs with high carry a health warning and in Italy it efficiency the B12 excreted daily into is only available on prescription! the bile from body stores accumuThe Ministry of Agriculture, Fisheries lated earlier. Nevertheless it is and Food (MAFF) suggest that some recommended that vegans take a people may be exceeding the reliable source of vitamin B12 daily.

Acceptable Daily Intake (ADI) of Incidentally, most cases of B12 defisweeteners. The ADI is the amount ciency occur in the general population and are as a result of lack of a food additive, expressed on a body weight basis, which can be of intrinsic factor which means that ingested daily over a lifetime little of the vitamin can be absorbed. without appreciable health risk. The It is very important you find out ADI for saccharin is 0-5mg/kg body what is causing your present condiweight/day. I cannot put my hand tion and I would recommend that on the ADI for aspartame but I you visit your GP for investigation would presume this to be more than and blood tests if appropriate. for saccharin. Saccharin is 500 times sweeter than sucrose whereas, as have read that aspartame is bad mentioned earlier, aspartame is only for your health. Is this true?

180 times sweeter than sucrose.

The use of artificial sweeteners is Therefore I guestimate the ADI for very controversial. Interestingly aspartime to be around 0-1 Omg/kg Kings College in London is currently body weight/day. However, as with researching aspartame and studying any artificial food or chemical it is whether there is a link between artinot something I would encourage ficial sweeteners and malignant you to consume in your diet. brain tumours. Aspartame consists You say you are cutting down on of two amino acids, aspartic acid sugars and replacing it with asparand phenylalanine and is approxitame. What is the reason for this? mately 180 times as sweet as the There is nothing essentially wrong same amount of sucrose (sugar). It is with sugar, particularly if you conparticularly used to enhance the sume brown sugar which contains flavour of cold or uncooked foods extra B vitamins compared with but tends to lose its sweetness in the white sugar. Sugar is a concentrated presence of heat and moisture. The form of energy (calories) and a small other two sweeteners are: amount as part of a healthy eating 1. acesulfame potassium, used in diet is acceptable. However it is canned foods, soft drinks and important that you clean your teeth table top sweeteners and regularly and if overweight, reduce the level of sugar in your diet. If the 2. saccharin, used in soft drinks, only time you have aspartame is in cider fizzy and soft drinks, I would recomAspartame is sold under the trade mend that you replace these with name of NutraSweet who claim that carbonated drinks that do not conaspartame is safe. I am unaware of tain sweeteners and also pure fruit the USA "hushing up" the harmful juices in place of squashes coneffects of aspartame. However, sactaining aspartame. There are also charin, one of the first artificial very nice concentrated fruit juices sweeteners to be used, was banned where you just add water, which are in the 1970's for a short time available from health food shops. because it had been shown to cause bladder cancer in male rats. Because of the law called 'The Delaney All names and addresses are confidential

A

jMm

W y

VEGAN SOCIETY NEW MEMBER'S PACK Have the satisfaction of knowing you're helping to promote veganism and receive the following benefits at the same time: • The Vegan — the leading international magazine dedicated to vegan living— delivered straight to your door • a voucher giving you £5-0ff vegan footwear from Ethical Wares • a membership card entitling you to discounts at 100s of shops, mail order companies, restaurants and places to stay

MEMBERSHIP STARTER PACK

Contains all the information you need to launch your vegan lifestyle.

Shop, travel, cook and get informed with the Animal-Free Shopper, Vegan Travel Guide, Vegan Nutrition, Soundbites, N u t r i t i o n C h a r t & Vegan Society enamel badge.

ALL THIS FOR JUST £28.75 + normal membership fee (£17 waged / £11 unwaged)

MEMBERSHIP APPLICATION FORM • I am a U K taxpayer and would like to help the Society claim the income tax I have paid by sending m e a Deed of C o v e n a n t form Please tick as appropriate: • I adhere to a vegan diet and wish to become a Vegan Society member. I undertake to abide by the Society's Memorandum and Articles ofAssociation* • Although not a vegan I support the Society's work and wish to become a supporter member •

Individual £17

•

Unwaged Individual £1 1 •

•

Life £275

• Please debit my (delete not applicable) Visa/Mastercard/ Access/Eurocard/Switch/Visa Delta/Connect card n u m b e r

••••••••••••••••••• N a m e on card Signature

Family/Joint** £ 2 3

Start date •

Unwaged Family/Joint** £15

Today's date r T T T T i n

•

•

•

•

Expiry date •

•

•

•

Switch issue no. •

•

Eire & overseas: all applicants must add £5 Name

Membership subscription

£_

Membership Starter Pack (£28.75)

£_

Membership Hamper (£80)

£_

Memo & Arts (£2)

£_

Donation

£_

TOTAL

£_

• I enclose a cheque/PO payable to ' T h e Vegan Society' (Eire & overseas: payment must be made by sterling International Motley Order or sterling cheque drawn on a British bank) •

Address

Post code

Tel

Skills/Profession Return to: T h e Membership Department, T h e Vegan Society, Donald Watson House, 7 Battle R o a d , St Leonards-on-Sea, East Sussex T N 3 7 7 A A , U K Tel 01424 427393 Fax 01424 717064 * £ 2 — o r may be viewed at the Society's office * * All applicants m u s t reside at t h e same address - please supply names o n separate sheet Membership includes T h e Vegan magazine. This fonn may be photocopied

I would like to pay by standing order. Please send m e a form

11 T h e

Vegan,

Winter

2000/1

The Lady Margaret

Hospital and

by Rosemary Dellar

Inspection of a map of Kent reveals the quiet village of Doddington a f e w miles to the south of Sittingbourne, but only a large scale version will show the hamlet of Greet on its outskirts. In 1900 this settlement consisted of a farm and some accompanying cottages, but in 1903 all was to be changed w h e n the estate was acquired by Dr Josiah Oldfield, a passionate advocate of the Fruitarian diet. A man of many parts, w h o had obtained degrees in both theology and law before turning to medicine, Dr Oldfield was already in charge of three small hospitals where he could demonstrate the efficacy of his regime, and now he began the conversion of the former farm buildings t o another. The oasthouse became the main hospital, and the farmhouse provided further accommodation.

Oldfield had a holistic approach towards medicine, encouraging his patients to think positively, to enjoy fresh air and sunshine, and t o take appropriate exercise. This could take t h e form of sawing wood, digging or doing other w o r k on the farm, or even helping in construction work. This was often carried out with more enthusiasm than skill: today all that remains of the chapel built by patients and friends is one ruined tower, while an arch bearing t h e words 'Enter with Peace in your Soul' leaned so dangerously that no-one dared go through.

"The fruitarian diet may have proved something of a shock to some..."

According t o the hospital's brochure medical, surgical, convalescent and maternity cases w e r e accepted. Dr Oldfield had an excellent record, losing no babies and achieving some surprising cures in cases where orthodox medicine had previously failed. A nurse remembers how he healed intractable ulcers by using dry boracic powder and a loose covering rather than keeping them wet.

By t h e late twenties and early thirties the emphasis seems to have been on the type of 'cure' popular with t h e chattering classes.

'Fasting cures', 'dry diet', 'raisin', 'salad', 'milk' and other cures were all on offer, together with air and sun baths. The fruitarian diet may have proved something of a shock t o some, but if they complained of the

12

The Vegan, Winter

2000/1

absence of meat, Oldfield invited them to go

out and kill an animal themselves. Not surprisingly, none took advantage of his invitation.

It was the cruelty involved in the butchery of

animals which had originally convinced Dr Oldfield that flesh-eating was wrong.

'Ellen's Oast' - the former hospital at

Doddington

"He did not believe in pasteurisation of milk, nor did he favour vaccination..."

The recommended dietary was summed up in his book 'A Popular Guide to Fruitarian Diet and Cookery' which by 1952 had sold over 150,000 copies. 'Complete nutriment for the best development of the body, and for keeping it at the highest point of perfection, can be obtained from three small meals of porridge, sugar or honey, stewed raisins, toast, butter or oil, green vegetables, root vegetables, an egg or 2 ounces of soft cheese, a banana or apple (or fruit tart or stewed fruit), a little salad, a little fruit cake, a few figs or dates and some grated or ground nuts, plus a pint of fresh spring water, or soft water, or milk and water, or cocoa'.

Many of Oldfield's ideas are now recognised as good sense, although in some areas his views are less acceptable. He did not believe in pasteurisation of milk, nor did he favour vacci-

FEATURE

Sanatorium

Doddington, Kent

nation, and his restrictions on fluid intake are questionable. Feminists of today would welcome his advocacy of God as being male and female. He deplored the wearing of tight clothes by women and urged them to use both their brains and their muscles. He speaks

good exercise to crawl through, remarking that this showed that he was free of rheumatism.

"...and that added considerably to the whimsical appeal of the place."

When the Second World War began Josiah Oldfield was nearing eighty, and the main part of his hospital was acquired by the Stansfield Association as a home for boys from London's East End, some of whom were orphaned, some delinquent, some handicapped. But a few private patients remained, housed in 'Greetynge Lodge'. The Doctor had a particular interest in those who were suffering from mental illness, believing that diet could help in these cases too. One of the Stansfield staff later wrote: 'And so, added to his dietetic quests, there were scattered round Margaret Manor quite a number of these mild cases, many of whom on first acquaintance you would not think had anything missing. And the Doctor made a practice of never telling anybody which was which, and that added considerably to the whimsical appeal of the place'.

The entrance

arch at

Doddington.

Note the initials J O

of challenging his daughter to tree-climbing contests. Rolling naked in the dew was encouraged, a practice which sometimes entertained the village boys, and drew the attention of the local policeman!

The villagers of Doddington came to accept his hospitality and his eccentricities. These included holding a special open-air service on 'Hemlock Sunday' to celebrate the life and death of Socrates, with a choir of small girls, who wore white caps with M.M. (for Margaret Manor) on the front, reciting psalms and singing unaccompanied hymns. These were pitched by the Doctor, who tended to start uncomfortably high so sometimes verses would peter out as the tunes rose!

After a fire in 1935, which destroyed Oldfield's residence and his large collection of diatetic books, he embarked on the conversion of a stone hut, previously used as a woodshed, to new living quarters. He erected a bathroom whose entrance was via a hole in the living room wall: the doctor considered it

Dr Oldfield was a prolific author, writing mainly on diet. 'The Best Way to Begin Vegetarianism', 'Indigestion and How to Avoid and Cure It', 'Food and Feeding in Schools' are examples of his early titles. His later books have a more philosophical content, although the benefits of Fruitarianism are still the main theme: 'The Mystery of Death' was published in 1951, only two years before his death at the age of ninety.

In 1947 the Stansfield Association's Boys' Home, formerly the main hospital, was converted to a Youth Hostel, which was rather better-furnished than many, and proved popular with foreign visitors. Its next function, during the early 80s, was as a Field Studies Centre for schools, but now it provides a caring home for mentally-handicapped adults.

The other buildings associated with 'The Fruitarian Hospital' have become private houses, but the ruins of one of the Chapel's towers still stand, and Josiah Oldfield's initials are clearly visible on one of those arches erected with so much enthusiasm nearly a hundred years ago, and recently repainted.

Š2000

13 T h e

Vegan,

Winter

2000/1

a s t u n n i n g r a n g e of o u t d o o r a n d l e i s u r e w a r e c o m b i n i n g the p and design. f i n e s t s y n t h e t i c m a t e r i a l s w i t h quality craftsmanship C o m p r i s i n g all the best features of leather, but c a n be w o r n with a clear c o n s c i e n c e . S u i t a b l e f o r v e g a n s , v e g e t a r i a n s and all t h o s e w h o care about the environment

\ Ta •

For a F R E E full colour catalogue call 0 1 5 7 0 471155, fax 0 1 5 7 0 4 7 1 1 6 6 or write to: Ethical Wares, Dept V S , C a e g w y n , T e m p l e g a r , ' f ^ Felinfach, Ceredigion, S A 4 8 7 S A , U K | jk/ethicalwares Visit our website at: www.veganvillage.co.tik/ethicalwares

^

Y.

or e-mail us on: ethicalwares@veganvillage.co.uk

c e s s ', o n

eS

262 KENSINGTON HIGH STREET LONDON W8

V E G A N ORGANIC GUARANTEED

10% discount on production of The Vegan

Tel: 0207 603 4422

FRESH ORANGES MARMALADES CANDIED FRUIT JAMS & PRESERVES DELIVERED TO YOUR DOOR FOR LIST & DETAILS SEND SAE TO:

BIORGANIC LTD 17 T E D W O R T H GREEN, LEICESTER, LE4 2NC

OR

TEL: 0116 236 2958 14

The Vegan, Winter

2000/1

Britain's oldest Lebanese restaurant,

established

1968.

We also serve vegetarian and vegan meals. A special set vegetarian or vegan menu at £10.85 per person (minimum of two people) consisting of nine different selections of hot and cold Lebanese hors d'oeuvres

(Mezzeh).

ALL OUR DISHES BOAST HIGH FIBRE, LOW FAT NATURAL INGREDIENTS, AND POSITIVELY NO ADDITIVES

Vegan & Organic Wines Over 200 vegan wines, beers and ciders

juices,

5% discount for Vegan Society Members Rapid nationwide delivery List from Vinceremos, 19 N e w Street, Leeds LSI8

0113 2 0 5 4 5 4 5 email website:

4BH

www.vinceremos.co.uk

Vegan starter case (12 bottles) £49 delivered

REVIEWS

Reviews VEGAN BAKING

By Linda M^jzlik Published by J o n C a r p e n t e r , Alder House, M a r k e t S t r e e t , C h a r l b u r y , 0 X 7 3PQ £5 ( O r d e r s a r e supplied post f r e e ) V E G A N BAKING is the book that every vegan has been waiting for and features a sumptuous array of vegan delights including cakes, loaves, biscuits, muffins, buns, cookies, slices and savoury baking. I tried out the first recipe which was a Marinated Fruit Cake and the result was a delicious, moist, fruity (unsurprisingly), boozy cake the very essence of Christmas. I also hope to have a go at many of the other recipes, some of which have quite unique combinations of ingredients, such as the Blueberry and Juniper Loaf, Pistachio and Date Buns, or Orange, Alfalfa and Cardamom Cookies.

This is the kind of cookery book that you wouldn't get bored with and should make a very useful addition to any kitchen, especially for those of you, w h o like me, love to bake lots of tasty tea-time treats, rather than have to rely on the comparatively dull selection that most shops provide. It is also a bargain at £5 and what it lacks in photographic or illustrative enhancement, can be readily made up for by the images that your mind conjures up, as you scan through the pages.

M. Bossano

Becoming Vegan.

Brenda Davis & Vesanto Melina.

Book Publishing Company, pbk, 282pp, £14.99.

Every so often a book comes along that you feel should be on very vegan's bookshelf (and probably every vegetarian's too).

Becoming Vegan is one such book. Written by t w o Canadian dietitians, Becoming Vegan is a comprehensive and authoritative guide to vegan nutrition. If that sounds rather unappetising, the book is in fact very user-friendly, with just the right amount of detail for the health professional but not too much for the lay reader seeking guidelines for a healthy plant-based diet. All the macronutrients (protein, fat, carbohydrates) and micronutrients (vitamins and minerals) are covered, with chapters on phytochemicals (naturally occurring chemicals found only in plants which are currently the subject of much research for their potential health benefits) and perspectives on vegan health (with particular regard to heart disease, cancer, diabetes and osteoporosis).

There are also chapters on vegan diets during pregnancy and lactation, infancy and childhood, and old age, with further chapters covering eating disorders, weight problems, nutrition for the vegan athlete, vegan diplomacy (how to cope with tricky situations outside the home), and an outline of the reasons for adopting a vegan diet. A t the centre of Becoming Vegan, both metaphorically and physically, is the Vegan Food Guide, a daily plan for healthy eating based on the familiar food pyramid. W h o l e grains form the base of the pyramid (and the basis of a healthy vegan diet), with fruit and vegetables comprising the next layer, followed by beans, nuts, seeds and fortified soya milks, and finally sources of the essential fatty acids and vitamins B12 and D. There is guidance on the recommended amounts of each food type, and menu plans for a range of energy needs from 1600 t o 4000 calories. Being written for the North American market, some of the supplementary foods mentioned in Becoming Vegan are not available in the UK. However, this is only a minor drawback, and one that is easily rectified by a visit to your local health food store. No diet, including the vegan diet, is a panacea for good health. However, equipped with a copy of Becoming Vegan you have a far better chance of achieving it.

Paul Appleby

Meat is not only murder: MEAT IS SUICIDE!

^COMING VEGAN

COMPLETE HEALTHY 1

1

md

>•"" Burnt, ('rrvcuif,,,, .

Brenda Duv

by Gina S h a w , MA Edited by M . J . Cooper At first glance the book appears to be another volume promoting Vegan nutrition but, between the covers, is much more than that. The challenging statement on the front cover and the synopsis on the back inspire the reader to dig deeper and qualify the question - is meat really suicide? The book is neatly sectioned with, hard hitting chapters and a lot of scientific evidence is presented in an easily absorbed form with the evidence against flesh and dairy foods hitting the reader with a frightening clarity.

After reading this book one has the power to change one's life and hit back at all the debilitating illnesses that are not just a product of old age. The book actually inspires the would be Vegan to ditch his last link with animal foods and move to a new, healthier era. Any one w h o can tuck into a pork chop or dairy cheese sandwich after reading this must have a death wish...or a very strong stomach!

Debbie Holman

15 T h e

Vegan,

Winter

2000/1

Megan the Vegan A

v e g a n

o d v

evenvoue

WILL BE W6AP.IN& IT/

9

WELCOME Tf/E

All our vegan eggs and chocolates are handmade from the finest ingredients.

Do not confuse the eggs with commercial ones, they are made with very thick chocolate, ideal for sending through the post.

>

To order tel: 01437 720023 or fax: 01437 720528 or C h a p e l Chocolates, The Pebbles, St David, Pembrokeshire SA62 6RD

16

The

Vegan,

Winter

PRODUCTION

T H A T WASTHCN,.

T H I S IS N O W /

IT'S COTTON-ONE

DAY

v^

2000/1

TO

F U T U R E !

Making an Exhibition of Ourselves

by George D Rodger, Chairman of Vegan Society Council Much of the work of the Vegan Society is done in our busy office, Donald Watson House, at St Leonard's-on-Sea, East Sussex. This work is mostly done by post, telephone, fax, email, etc.

There is hardly any face-to-face contact with the public, or with members.

Many of our Local Contacts run stalls, publicising veganism, and selling Society merchandise, in their own local areas. Sometimes these stalls are in the street, or a local market, sometimes they are part of a larger event or fair, perhaps devoted to animal rights, perhaps on an environmental theme. (Can I just take this chance to thank all the Local Contacts who do this valuable work!)

But there are times when the Society gets involved in similar events at national level, and actually meets real people face-to-face! Sometimes our stall is manned by staff, sometimes by Council members, often a mixture of the two.

In the year 2000, the Society took part in several exhibitions/fairs, or whatever you want to call them. These included Living Without Cruelty on three days in March, the Animal World show in May, The National Food & Drink Fayre in September, The Global Fair on three days in November, and Christmas Without Cruelty, coinciding with the last day of Global Fair.

"preaching to the converted" A stall at this sort of event is of course an opportunity to make money by selling merchandise and signing-up new members, but it is also an ideal chance to raise the profile of the Society with the general public, or at least a particular segment of it. Ideally it should do both.

Some of these events are organised by bodies such as Animal Aid or NAVS, where many of the other stalls are run by kindred, although competing, organisations such as the Vegetarian Society, VIVA!, etc. and most of those attending are vegetarian, vegan, or at least vegan-friendly, so to some extent we are "preaching to the converted"! However, I don't think they are a waste of time - they do make money, and perhaps more important, they give many Society members a chance to meet staff or Council members in person. They also give book-buyers a chance to inspect our vast range of titles, instead of buying "blind" by post.

One of the best of these events was the Food & Drink Fayre, run by former Vegan Society Council member Robin Lane, under the banner of his organisation, CALF (Campaign Against Leather & Fur). Robin really did us proud, giving

us arguably the best pitch in the hall - our stall was the first one visitors saw, before entering the main hall, and the last one they saw when leaving. Our stall was piled high with the new edition of the Vegan Shopper, which was then only recently published, and sold in large numbers. (If you haven't got yours yet, it is still available by mail order, only £7.45 including p&p!)

The Global Fair was very different from all the other events, and not just because it was on a much larger scale, with many more exhibitors.

It was orientated towards the environment, human rights, third world development, aid charities, etc. So, we were hoping to address a different segment of the public than the animal rights people. (Of course, animal rights, human rights, and the environment, are not incompatible causes-all of them provide excellent reasons for being vegan.)

We were at Global Fair in 1999, when it was quite busy. However, it did not seem nearly so busy in 2000.1 don't know whether this was because of poor advance publicity, higher admission charges, or because of the greater attraction of an exhibition of erotica in another part of the Olympia exhibition centre!

"Send a Cow" Sometimes at exhibitions, you find there are other organisations there you would rather not be associated with - at least the organisers usually try not to put them next to you I Probably the worst of these "strange bedfellows" was at Global Fair - a group called "Send a Cow". They are a charity, founded by some English dairy farmers, which raises funds to buy new cows for African farmers whose previous cows had died through drought or disease.

This charity seems to be quite unaware that it is the grazing of livestock, goats as well as cows, which has already turned so much of Africa into desert, and by sending in more cows, they are only perpetuating the steady destruction of the environment.

When "Send a Cow" was first set up a few years ago, they actually sent out cows of highyielding European dairy breeds, such as Ayrshires or Friesians, to "improve" the local stock, and increase local milk production. Of course, the European cows were ill-adapted to the climate and had no resistance to endemic diseases, so they soon died. The charity now only buys cows of African origin, which have a better chance of survival in their new homes so that they can continue the destruction caused by the cows they are replacing!

Global Partnership 99 was Indeed a great success!

Year after year the industry's leading ethical event gets better and better.

Attracting thousands of quality corporate

^

r ' "^^JH

buyers and high

'-'• - *

spending consumers looking for Xmas gifts

* _j|

•

fjfli J

M

/ Ijfl p s

As far as I am concerned, "Send a Cow" might just as well send land mines!

Charities such as Vegfam, or HIPPO, both of which sometimes advertise in The Vegan, can show African farmers a far better way forward.

In the long term, the answer is to change agricultural practice to produce plant foods for people, including novel foods like leaf protein, instead of relying on livestock. In the short term, Soya protein products can save the lives of starving children.

One thing that bothers me is that all the above exhibitions were in London. Not that there is anything wrong with doing a stall in London, but there is also an awful lot of the country beyond the M25! True, in recent years we have run stalls at national events in Manchester and Perth, and I hope that in the future we shall have the chance to do so in regional centres such as Glasgow, Cardiff, Bristol, Birmingham, etc. In fact, if you know of a major exhibition, which might be suitable for us, let us know.

Ideally, we should be able to organise a fair/exhibition ourselves, with stalls from other organisations, and trade stands. W e do this to some extent at the Annual General Meeting, but we could do a lot more.

One of my hopes is that we can run something in 2004, which will be the Society's Diamond Jubilee, a unique opportunity to really put veganism in the spotlight. W e could have one big national exhibition, or several regional events.

It could be a one-off, or the first of a regular annual series. There are many possibilities! But, if we are to do that sort of thing, it has to be planned well in advance - your ideas would be welcome. Whatever, we must continue to make an exhibition of ourselves from time to time!

17 T h e

Vegan,

Winter

2000/1

((

Turtles in

by Dianne Boardman

The sighs of disappointment echoed around the sand dunes as w e emerged from our hiding place to see the fifty year old Olive Ridley turtle do an about turn and head back to the sea. Something had disturbed and unsettled her for the second night running. As w e stood brushing the sand off our knees w e reflected not for the first time the real effect these hotels were having on the wildlife of Sri Lanka. Luckily so far development hasn't taken place on a massive scale, the unrest in the country has seen to that, but it wouldn't take long before these beaches, Utopian in the extreme with soft pale sand and curving palms, were full of hotels once people discover the beauty and friendliness of the country. Even now the turtles were suffering. Take this one for instance, turned back from her attempts to lay her eggs for the second night running and the full moon fast approaching. She would have to come back either tomorrow or the next night or it would be too late and she would try and bury them at the sea's edge where they would be washed away.

"Turtles", he said thoughtfully, "you must meet my brother, I will send him to your hotel tomorrow."

W e followed a local school party in their pristine white uniforms through the entrance and were given a very hands-on guided tour. Firstly w e saw the eggs which had been collected, neatly re-buried and labelled with the type of turtle and the date found, and then w e were allowed to hold a warm egg which was taken out of an incubator. It felt and looked like a ping-pong ball. Next w e visited all the huge tanks. The turtles progressed in stages, one day old, two days, three days and then the ages jumped, ranging from several months to seven years. Most turtles have been released by this age to give them time to adapt to the wild before they begin laying eggs at ten years old. W e were encouraged to pick up turtles and feel the weight. They didn't seem to mind very much, just proceeded to crawl up our arms and down our backs. There were a few older turtles still in the tanks. They were those which would not survive in the wild or would be dangerous to other turtles, such as a particularly vicious one which snapped at any fingers which approached it or the albino one which was blind. It was obvious from the beginning that the boys in charge of the Centre were very fond of their turtles.

One seven year old turtle seemed to know our guide and nuzzled up to his hand in the way a domestic animal might. As he stroked its chin I marvelled at these intelligent creatures, creatures who were around long before many well-known dinosaurs and who, if they survive infancy, often live to seventyfive or even a hundred years old. It was rather sobering to look at the tiny frail creatures and know that at least one of these delicate creatures was likely to outlive me by a long chalk!

Sure enough just after breakfast the taxi-driver's young brother, Ranga, arrived, full of excitement.

He spoke excellent English and loved turtles. Before long my friend Julie and I were back in our original taxi and heading for the Turtle Sanctuary, operated by the Wild Life Protection Society of Sri Lanka.

Before this I had never set eyes on a turtle, and here were hundreds all at once. The main difference as far as I could tell, between them and tortoises was the fin-like limbs and the fact that they could not retract their heads.

Most turtles, however, are released at three days old when their tummy buttons close and we were lucky enough to be in time for the releasing of some three day old hatchlings. Cuddling one each in the palm of our hand (it was about the same size) we strolled down the beach to the water's edge.

Keeping a few feet away from the tide, in order that the tiny creatures were not swept off their fins before they were ready, w e prepared to set them down on the silky sand. I had secretly named my baby Terry and I hugged him to my shoulder and wished him luck out there in the big ocean. To my surprise he clung to my top like some exotic brooch, and I had to gently peel him off. The boys had a ritual game they liked to play when they released the turtles and drew a line in the sand. Then together w e all placed our turtles ready and watched them as they raced towards the sea, cheering them on the whole while. The real race

"Not so long ago the fisherman used to dig up the eggs to make fluffy omelettetes..."

Luckily for the turtles on the Kosgoda Beach, help was at hand. Not so long ago the fishermen used to dig up the eggs to make fluffy omelettes, now it was more profitable for them to collect them, (thereby saving them from the tourists feet) and hand them in at the new Kosgoda Turtle Sanctuary where they would be paid t w o rupees each for them.

I became acquainted with the turtles through a conversation about endangered wild-life with my taxi-driver.

18

The

Vegan,

Winter

2000/1

"I marvelled at these intelligent creatures, creatures who were around long before many well known dinosaurs..."

FEATURE

Paradise however, was not who got there first but who managed to survive that long. Before we had even set our turtles down the seagulls had begun to swoop low, tiny turtles are a favourite prey of theirs. Even if they made it to the sea, all was still not safe. There were some large predators just beyond the shore, including surprisingly enough some larger turtles who would maim the babies by biting chunks out of their fins until all they could do was swim around in a circle until they died. Wishing they hadn't told me all this, I shut my eyes as the gulls swooped and picked off a couple of turtles before they hit the second wave. I asked why we couldn't just put them straight in the sea, but was told that the current was too strong and swept them away if they didn't go in on their own.

"Probably", Ranga said "only one turtle out of every batch of eggs will make it to adulthood."

As far as I could tell Terry survived at least until he was completely out of my sight and all I could do then was wish him God Speed.

"...we all crouched with bated breath, watching the moon flood the sand."

After all the excitement we did some quiet shopping in the home-made souvenir hut, where I bought a carved, hand-painted turtle to remind me of Terry and chatted with the staff, an eclectic crew, mostly young boys gleaned from the local inhabitants.

Ranga helped out a lot it seemed and they knew him well. He was also very well informed about turtles in general. Over a friendly beer all round, I managed to get myself invited back that evening to see if any turtles would appear on the beach to lay their eggs and that was when I first saw the Olive Ridley Turtle.

One night followed another and here I was on the third night running, hiding behind the same sandbank with Ranga and the Kosgoda boys. A couple of other people from the hotel joined us and we all crouched with bated breath watching the moon flood the sand. Whilst we waited Ranga told me about the other love of his life, cricket. He played for Sri Lanka's third team and although I knew little about the sport, I judged he must be good because he had played all over the world despite his youth.

At 7.30 p.m. we were rewarded for our patience.

'Olive' appeared again and this time she proceeded to make her way up the beach. It was a long slow progress and the suspense was terrible. Ranga said that she was about fifty years old, and indeed compared to the hatchlings we had seen a few days earlier, she seemed enormous. An hour later she finally reached her spot at the top of the beach, just in the hollow before the dunes and scrub began. W e had to play the waiting game for another hour whilst she hollowed out the sand with her fins in a

J5

slow methodical fashion. W e could hardly see her, could barely hear the shifting in the sand from the shadowy hole. If a turtle is disturbed before she begins laying or just after she has begun, she will turn and head back to the sea, so we virtually held our breath. One of the boys slithered silently across the sand on his stomach every so often, just near enough to report back in whispers. "She has begun to lay", "twenty eggs now", "thirty-six eggs". Once she had laid fifty we were told that it was all right to come out. Torches were shone and we witnessed the awesome sight of this huge turtle doing what nature intended, oblivious to us all.

"... I felt very sorry for her and it seemed somehow cruel, but I knew it was the only hope for her off-springs' survival."

"She will not stop now" Ranga said, when I hovered uncertainly, unwilling to distress her in any way. He was right. The boys stroked her, helped her and spent a lot of time pulling parasites off her fins which they said would eat away at her flesh if left.

W e counted every egg as it dropped into the hole and 'Olive' laid a phenomenal one hundred and thirty two! The eggs were put in a sack and one of the boys dashed off with them in the direction of the Sanctuary intending to rebury them immediately. Poor Olive then spent a further hour and a half burying the non-existent eggs. I felt very sorry for her and it seemed somehow cruel, but I knew it was the only hope for her off- springs' survival. All that time the boys stroked her head in comfort.

They helped turn her around, no easy task as she was a great weight and then Olive slowly began her laborious trek back to the sea.

As I sat on the still-warm sand in the bright moonlight and watched her go, I reflected on how amazing these creatures were. Year after year they come back to the same beach to lay their eggs. The same beach they were born on, no matter how distant or how far out to sea they are. The good news for Kosgoda is that the surviving hatchlings, more than a hundred thousand of which have already been released, will return to their beach, the one they entered the sea from, when it comes to their turn to lay. I n the case of the Seven Year olds about to be released, it would only be three years time and in fact turtles from the two previous years had already begun to show up. 'Olive' was a true native though. Fifty years ago there had been beach here and nothing else, no Sanctuary, no hotels. But, I reflected as 'Olive' made her final plunge into the sea and transformed from gawky awkward dinosaur animal to graceful, smooth, wondrous creature, life moves on and at least with places like Kosgoda and her caring staff, creatures like Olive and Terry will get their chance of longevity.

Illustration by Rhiati

19 T h e V e g a n ,

Thomas

Winter

2000/1

:CIPESRECIP,! mm®^Roasted

Vegetables

Roasted Vegetables in Polenta Lightly drizzle 1 s m a l l c o u r g e t t e , 1 small o n i o n , 1 green pepper, 1 r e d p e p p e r (all sliced) and 2 w h o l e c l o v e s garlic with o l i v e o i l , a n d roast o n a stripy griddle or in t h e o v e n for 3 0 m i n u t e s until t e n d e r a n d j u s t b u r n t in places.

R e s e r v e the garlic.

uv Polenta,

• Ravioli

• Ckeviry

Pie,

Ravioli Rather than the usual cravings we are supposed to have for bacon, one of the things I think vegans miss out on isfresh pasta, available more and more readily, and in morefancifulforms than ever. Don't be outdone. This fresh ravioli is a real treat, and wonderful at any time ofday. Itfreezes well, so if you do have the will to make too much, gofor it!

First m a k e the pasta by mixing 80z/200g pasta flour with 3 t a b l e s p o o n s / 4 5 m l olive oil, a pinch of salt, and around 6 - 7 tablespoons (90-100ml) o f water to form a smooth, not sticky, dough. It is easier to roll if split into 2 or 3 batches at this stage. O n a floured surface, roll the pasta into an oblong, fold in three then roll out again, getting it as thin as possible (it doesn't need to be paper thin, but should be n o thicker than an ice cream wafer). Place teaspoons of the

Cook 6oz/150g polenta a c c o r d i n g t o packet instructions.

T h e taste & texture are considerably i m p r o v e d by adding l o z o f m a r g e . W h e n made, m i x w i t h r o u g h l y c h o p p e d roasted vegetables, and p o u r i n t o shallow serving dish.

Garlic & Sun-dried tomato vinaigrette (I like t o taste the vinegar in salad dressings. H o w e v e r , use upwards o f o n e teaspoonful to suit your taste.)

M i x 1 t a b l e s p o o n e a c h of o l i v e o i l , b a l s a m i c v i n e g a r , fresh (or 1 dessertspoon dried) basil, 4 o r 5 finely c h o p p e d s u n - d r i e d t o m a t o e s , 1 t e a s p o o n sugar, a n d the reserved garlic, crushed.

Serve the polenta w a r m or cold, w i t h the vinaigrette p o u r e d over.

Serve w i t h garlic m u s h r o o m s , olives a n d / o r a salad of m i x e d lettuce & r o c k e t leaves.

Cherry

cooled fillings o n t o one half of the pasta, and fold the other half over to seal them. Gently press o u t any air from around the filling, sealing the pasta tightly as you do so. C u t carefully with a ravioli cutter, or sharp knife. Repeat with the other balls of dough. Place in plenty ofboiling water to cook for around 7 - 8 minutes or until soft.

Spinach Filling Fry 6 - 8 f i n e l y c h o p p e d m u s h r o o m s till golden brown, and add l o z c h o p p e d walnuts.

M e a n w h i l e reduce 1 lb/500g fresh spinach in a very little water, or use equivalent amount of frozen or 1 tin spinach, squeezing as much water from it as possible. Mix well with mushrooms & walnuts, season, and allow to cool.

Courgette Filling Grate 2 c o u r g e t t e s , and crush 2 cloves o f garlic. Fry them briskly in a very hot frying pan, so the courgettes reduce in size and turn golden brown. ( O t h e r fillings could include: thick vegan cheese sauce; m u s h r o o m ; fried onion; roasted aubergine, as well as the classic but unusual p u m p k i n filling.)

Tomato Sauce Fry 1 c r u s h e d c l o v e o f garlic in 2 tablespoons olive oil. Add a good squeeze of t o m a t o p u r e e (2 tablespoons isn't excessive), stir and fry for a m o m e n t , and add enough water to dilute the puree into a sauce (3-4 tablespoons/ 50-60ml). Pour this over the cooked ravioli.

If y o u are being very fancy, you can serve the ravioli in a Jerusalem artichoke sauce, then pour the t o m a t o sauce on top- Boil the artichokes, reserve '/* of the cooking liquid, and mash together with a little vegan cream and plenty of salt & pepper. Pass through a sieve (this saves peeling the artichokes!), and gently stir in the ravioli.

Pie

M a k e the pastry by r u b b i n g 1 '/ 2 o z / 4 0 g each of m a r g e and solid v e g e t a b l e oil into 6oz sieved flour. Add l o z / 2 5 g caster sugar. Slowly a d d e n o u g h w a t e r to bind into a d o u g h . Knead lightly, cover and refrigerate for 30 mins. Roll out 2/3rds of the pastry, and fit into a 9in/22cm pastry tin. Fill w i t h fillings below, roll o u t the o t h e r l/3rd to top the pie, seal the edges, and make 2 or 3 slits in the lid. Brush with soya milk & bake for 2 5 - 3 0 m i n s gas 6 / 2 0 0 o C o r until nicely b r o w n e d .

Q u i c k filling. O n e tin o f cherries, c o o k e d in their liquor until the liquid reduces into a thick syrup. (Add a teaspoon or two of cornflour m i x e d w i t h w a t e r to help if necessary).

P o s h filling. R e m o v e the stones from l l b / 5 0 0 g cherries. Heat gendy in a pan with 10z/25g sugar, for 10 minutes until juicy. You can also add o n e d r o p vanilla essence and/or 1 teaspoon of c i n n a m o n .

Serve h o t o r cold. Ideal w i t h a litde n o n - d a i r y milk, cream or ice cream. ©2000 20

The

Vegan,

Winter

2000/1

CIPES RECIPE, 1

Stveetcoms Sweetcorn Chowder

CkowxLev

• gumbo

• Pecan

Pie-

Gumbo

C h o p an o n i o n , and fry gently

This is an uncommon dish in this country, but very tasty and satisfying. It has a taste and texture all of its

for a few minutes until it starts to

oum, achieved by the warm spices and the vegetable 'roux ' which creates the basefor its rich brown sauce.

soften and become transparent.

Aubergine and okra are the principle vegetables the dish should not he without.

Add either one 3 2 5 g can

1 large onion (roughly chopped)

1 carrot, cut into bite-sized c h u n k s

trimmed from 2 corn cobs, and

1 green pepper (roughly chopped)

'/2 lb/500g okra (whole and/or chopped)

stir. Add 250ml/8fl o z stock and

1 stick celery (sliced)

'/2 teaspoon allspice

bring to the boil. Season, reduce

1 chilli

'/4 teaspoon cinnamon

2 cloves garlic

3 teaspoons thyme

1 aubergine, cut into bite-sized chunks

1 teaspoon oregano

Add 250ml/8fl o z soya milk and

1 oz/25g flour

tin of tomatoes

blend for a few seconds only, to

Oil or marge for frying

sweetcorn (drained), or the corn

heat. If using fresh sweetcom, simmer until cooked, otherwise simmer for a couple of minutes.

retain some crunch from the sweetcorn. Although the soup is creamy, and speckled with the corn, it is best served with a teaspoon of tarragon and/or parsley stirred in.

C h o p the onion into big chunks, and fry for a minute o r two in the oil/marge. Add the chopped green pepper, celery and flour. Fry for 5 minutes so the mixture browns and the vegetables start to cook. Keep scraping the pan if the flour sticks. Stir in the chopped chilli, garlic and spices, and cook briefly. Add the tomatoes, chopped aubergine, carrot, okra and thyme. (Avoid the temptation to add more liquid until the vegetables have softened and added their juices to the sauce.)

Continue to cook for 45mins-l hour, stirring frequently to avoid sticking and burning, o r ideally transfer to a casserole and cook in the oven for 1 hour, Gas 5/150"C. Serve with rice or potato wedges. (The crispiest, easiest, wedges are made by chopping unpeeled potatoes into quarters or wedges lengthways, tossing them in a little olive oil and optional spices (eg paprika, chilli powder) and bakingfor 30 minutes in a hot oven).

Pecan Pie Looking at the ingredients, and tasting the result, it's easy to see why this is such a popular dish. However, it's unusual to see a recipefor it. Be sure to try this one - it's a winner. It will make enough for you and somefriends, if you arefeeling charitable. Otherwise, it keeps well and makes a great addition to packed lunches!

For the pastry

For the filling

1 oz/25g margarine

4oz dates

loz/25g solid vegetable oil

4fl.oz/100ml boiling water

40z flour

1 dessertspoon cocoa/drinking chocolate

loz caster sugar

1 or 2 teaspoons of whisky/brandy (optional)

water to bind

1 tablespoon/15ml maple syrup

R u b the fat into the flour to resemble breadcrumbs, add sugar,

2oz/50g marge

stir, and slowly add just enough water to form a dough. Knead lightly

2oz/50g caster sugar

and refrigerate for 30 minutes. Roll out to fit 9 " baking tin, and

4oz/100g pecan nuts

1 oz/25g self raising flour

bake 'blind' for 10 minutes in preheated oven, gas 5/190".

Soak the dates in the water for 10 minutes to soften (if using dried or packet dates). Put them and the water in a blender with cocoa/drinking chocolate, whisky/brandy if desired, and maple syrup. Blend until smooth, and stir in the self-raising flour. Cream the marge and sugar and add the date mixture, mixing well. C h o p and toast half of the pecans, and add them. Pour the mixture into pastry case. Arrange the remaining pecans on top, and bake for 30 minutes at Gas 5/190". Serve warm or cold. Slices of 1 /8 t h of the pie arejust right. . . for some!

©2000 21 T h e

Vegan,

Winter

2000/1

Hotm "The sea might rise arid animals die". This prediction is from a government advertisement about global warming. Shown on television a few years ago, it encouraged people to be more energy efficient.

o

I was unconvinced. I thought the seas might rise and pigs might fly before the government felt genuine concern about animals' deaths. My cynicism was compounded by finding that government schemes would not help me to be more energy efficient. As a student, I could not get a grant towards getting my home draught-proofed, despite having very little money.

My home is now draught-proof.

The government has changed, but I still feel there is hypocrisy about both animals and global warming.

In 1999, the government issued a consultation document called "UK Climate Change Programme" (The Vegan, Summer 1999). The document asked people what should happen to reduce greenhouse gases, including methane from cattle. It stated the only solution was more intensive farming, but that this would be unpopular with the public.

o

"I did not want to suggest vegan food was a punishment."

There is another option. Breeding fewer cattle would reduce methane production. From a vegan perspective, no "beef" or "dairy" cattle would be ideal, I told t h e government that. I stated that it could fund fruit and vegetable growing instead of animal farms. I suggested it could and should promote veganism in places like prisons and hospitals. I think it is bizarre that meat is served to all prisoners unless they opt out. However appalling a person's crime, the fatted calf (or other creature) will always be killed for them. (I wanted to suggest that prisons stop serving animal food. This put me in a difficult position. I did not w a n t to suggest vegan food was a

22

The

Vegan,

Winter

2000/1

Katharine A Gilchrist

punishment. Obviously, it isn't, because it can and should be wonderful.)

The Department of Health issued a follow up document, which claimed to report what the public wanted to do to prevent climate change. I asked why breeding fewer cattle was not mentioned.

Jonathan Spencer of the Department of the Environment replied in a letter dated 4 January 2000, "You suggest in your letter there may be environmental benefit if numbers of livestock were reduced by promoting, with subsidies and advice, the production of nonanimal foods. In fact, it is the Government's policy for British farming to reduce its reliance on subsidies".

Firstly, as doing so would certainly benefit the environment, it is a fact, not a suggestion. Secondly, why censor my views? Thirdly, the government is less reluctant to subsidise animal farming. This has been noticed by non-vegetarian organisations such as the Food Commission. "The fact that the vast bulk of subsidies is spent on meat and dairy production, along with substantial protection for sugar, wine and tobacco producers, should make anyone concerned with health examine the role of the CAP [Common Agricultural Policy]," wrote Vicki Hird ("Farm subsidies - who needs them?" Food Magazine, January March 2000).

Fourthly, there are other environmental reasons for reducing meat production. Friends of the Earth's briefing sheet "Land and environmental space" states that having "less meat in our diets" is the "main" way in which the UK can reduce food imports (ie of cattle feed) from parts of the world which could be putting the land to better use.

W h a t about health? A recent programme on the NHS featured a woman on a low income bringing up her grandchildren, who suffered from a variety of health problems.

They had been advised to eat more fresh fruit and vegetables but their

grandmother claimed she could not afford it. Whilst many people eat junk food for psychological reasons, there are also financial factors, which make it harder to break bad habits. The Food Magazine (April/June 2000) noted that the price of fruit has risen by 64% over the last 15 years, compared to an average increase of only 56% for all foods.

"Again it is left to vegans to point out what could and should be done for human health and the environment."

The Big Issue ("Snoops scupper food for poor", 4-10 October 1999) reported on "food deserts", ie areas with no shops nearby. Some people on Job Seekers' Allowance were working (unpaid) for cooperatives that aimed to bring cheap food to residents of "food deserts". Volunteers' benefits were threatened because of this unpaid work. In the government's view, someone is better off applying for jobs they may never get than actually doing something useful. Would they really contribute more to the world by working for burger bars?

The NHS patches up people whose poor diets have increased their chances of ill health. Prevention is better than cure. So there is a strong case for suggesting that taxpayers should subsidise fruit and vegetable growing. (Vegans should also note that a high level of preventable heart disease adds to the demand for heart transplants and thus to the misguided demand for pig hearts.) The Department of Health claims it wants the rate of cancer and heart disease to fall. The Ministry of Agriculture is funding the production of unhealthy food. The Department for Education and Employment is discouraging schemes which improve public health.

Again it is left to vegans to point out what could and should be done for human health and the environment.

The first paragraph of Anne Philbrow's article in Autumn 2000's The Vegan, Why Vegan, has prompted me to consult my fellow vegans on the way in which they respond to one of the myriad of common responses that greet us when we tell people about our lifestyle choice.

What do others say when asked how they would feel if everyone was vegan and animal species which only exist because they are farmed (e.g. jersey cows) became extinct? My own response (apart from an inner heartfelt sigh) is usually first that, since these species would never have existed if they hadn't been artificially created for our use, I'm not too worried about them ceasing to exist. Secondly, and related to this, many farmyard animals are bred in such a way as to ensure that they will live an uncomfortable life (too much wool, too much flesh on inadequate legs etc) and so the eradication of such a species is not really a cruelty. Sometimes I also move onto the environmental damage inflicted by animal farming and point out that if all farming was arable, we would need to use less land and that other species might survive as a result.

I'm sure that these arguments are full of holes though and would be interested to know how others respond.

Rachel

East Sussex

How pleased I was to see Wendy Turner-Webster on a recent edition of Celebrity Ready Steady Cook (BBC I.Wednesday 22nd November). It was so refreshing to hear the word 'vegan' mentioned in a prime time television programme, and to see tempting vegan food being cooked instead of the usual animal fare. But how disappointed I was to hear the chef's "oh no, why me?" response when Wendy announced she was

vegan and emptied a carrier bag full of fruit and Soya yoghurt onto the counter. Although he turned it all into some nice looking desserts, he seemed to spend the twenty minutes cooking time moaning about his plight, complaining about the consistency of the yoghurt etc. But then his attitude didn't surprise me. I've lost count of the times I've approached restaurants asking for a vegan meal only to be met with an almost audible 'tut' and to be given the impression I'm an awkward customer who they really couldn't be bothered dealing with. A woman whose husband is a chef even said to me, recently that "he hates vegetarians". I thought people in the catering industry were supposed to cater. But obviously they can't be bothered rising to the challenge of catering for all tastes. Of course I'm not tarring them all with the same brush. Some non-vegetarian restaurants do willingly provide imaginative vegan meals. In the main though, they seem to regard plant eaters as alien life forms.

Wake up caterers, us plant eaters are growing in numbers so isn't it about time you treated us like everyone else?

Deborah Cheshire I have enclosed a piece from a local newspaper, a work colleague found this while filming old newspapers for the archives, I thought that you might be interested in it, I don't mind if you publish it in your magazine, but it does refer to vegetarians by mentioning milk? Not quite all vegan?

Ann (Mrs) West Sussex Saturday 21 October 1939

Rationing and Vegetarians

Sir: As the result of inquiries made at the Ministry of Food it has been ascertained that, in the rationing scheme about to be introduced, none of the sources of protein commonly used by vegetarians in place of flesh foods will be

STAR LETTER

I've recently finished an experiment I began in 1993 on vitamin B12. Some books say w e synthesize B12 in our intestines, others say w e can't.

It seemed odd that it was not definitely known and I wanted to find out, so I stopped taking B12. W i t h the help of my G.P. I had blood tests twice a year.

My B12 level w e n t in just over a year from well up in t h e normal range, down to t h e borderline level, fluctuating sometimes just above it, sometimes below.

I had no major symptoms of deficiency, though my red blood cells enlarged slightly and I had a gradual reduction of energy. My nervous system

included. Milk, cheese, eggs, nuts, peas, beans and lentils should all be in good supply.

In such circumstances, the following testimony of Lieut.-Col. H. Hallilay, dating from 1914-18, is of peculiar interest for everyone at the present time: "I was a surgical specialist in charge of Indian troops for the greater part of the war.

There was a remarkable consensus of opinion from all who had served with both races and classes that the Indian wounded healed more rapidly, were less amenable to infection and recovered from infected wounds more readily than did the French, British and Australian troops."

The same authority continues: "In civic life they show a remarkable freedom from certain diseases such as gastric and duodenal ulcers, gallbladder disease and appendicitis.

As regards the last-named I have

did not show any noticeable signs of deterioration. I did this for six years, which was as long as I dared. Since resuming B12 recently my B12 level has shot up, I have more energy again and my red blood cells have returned t o normal size. I would recommend vegans ensure a regular and reliable source of B12 such as a tablet, which is t h e most reliable and cheapest w a y .

But its nice to know that people can last a long time without dietary B12 if necessary, with times no doubt varying between individuals.

Jon

London.

some figures relating to the relative incidence of appendicitis in Indian and British troops respectively in India. I find that this disease is about ten times as frequent in the British as compared with the Indian Army. The rarity of cancer is so striking that a surgeon might practise for many years amongst this people and never see a case. I am speaking for the Punjab, not for India as a whole.

The Punjab diet is wheat bread, wholemeal, pulses, vegetables, milk and some fruit."

Frank Secretary London Vegetarian Society Send your letters to: The Editor, Postbag, Donald Watson House, 7 Battle Road, St Leonards on Sea, East Sussex, TN37 7AA fax: 01424 717064

23 T h e

Vegan,

Winter

2000/1

The Chicke

Di'/em

By Sandra Hood The prolonged a n d extreme suffering of the battery a n d broiler house chicken has been well d o c u m e n t e d and even t h e so-called cruelty-free alternative of t h e free range chicken has no place because of t h e discarded u n w a n t e d male chicks and t h e eventual killing of t h e chicken w h e n her egg production drops. But w h a t of the 'rescued' chicken t h a t forages around t h e vegan's g a r d e n ? W h a t does one do w h e n she lays eggs?

To deal w i t h this question, perhaps w e should first look at the history of t h e hen, to understand her behaviour and her needs.

The domestic hen is believed t o have been t h e Red Jungle Fowl (Gallus gallus gallus), a small Asiatic bird, which w a s adapted for a w a r m climate, living in t h e tropical forests of t h e East. It w a s domesticated in prehistoric times, being kept by t h e Egyptians, Greeks, Chinese a n d Romans. The Jungle Fowl lives in a flock which has a dominant male and a definite social pecking order. Its large feet a n d sharp claws had evolved t o scratch the soft, leaf-littered ground of t h e forest and it flies easily, roosting in bushes and trees at night t o keep out of t h e w a y of grounddwelling predators. Its beak is hard and pointed, ideal for pecking seeds, insects and plant shoots and it takes dust baths in the dry earth t o discourage parasites. Its feathers are not oiled like those of a duck a n d so are incapable of shedding water. The Jungle Fowl's characteristics are almost identical w i t h those of today's domestic hen. The species is still f o u n d in its natural habitat in t h e East but h u m a n civilization continues t o invade its habitat and its future in t h e wild looks bleak. It w a s domesticated about 7000 years a g o in t h e Middle East and artificial selection has altered many characteristics.

Domestic hens are bigger, lay more eggs a n d are bred for meat production. Nevertheless, t h e Jungle Fowl's characteristics are still t h e r e in t h e domestic hen.

Traditionally hens w e r e t h e province of t h e farmer's w i f e w h o fed t h e m on kitchen scraps a n d spare grain. The rest of their diet w a s d e p e n d e n t upon free-range foraging around t h e farmyard. This w a s a cheap w a y of keeping hens but the number of eggs must have been low but she had a dual-pur-

24

The

Vegan,

Winter

2000/1

pose, also providing meat for the table. For a long time the Dorking and the Old English Game w e r e the only recognizable breeds of domestic fowl in Britain amongst the different farmyard types, the former said to be introduced by the Romans and the latter developed as a fighting cock.

Gradually other breeds were imported from the Continent and from the East. Many of the Asiatic heavy breeds originated as table birds in France and other Continental countries. Some of the breeds were produced in North America around the turn of the 20th century, perhaps the most notable being the Rhode Island Red and the Leghorn, which was developed from an Italian breed.

After the First World W a r many ex-servicemen in Britain started poultry farms.

These w e r e free-range and even in the late 1940s one could still see large fields filled with grazing hens - a sight which has now disappeared from the landscape. Gradually more intensive methods were developed. In the 1950s and early 1960s the deep-litter system came into general use, where many hens w e r e housed indoors on straw and shavings. Then in the late sixties and seventies came the system w e have today - the intensive battery where hens spend their lives (one laying season) in small cages. Over the last decade there has been a reaction against this, and w e are again seeing the resurgence of part-time farmers and smallholders w h o keep chickens less intensively for eggs, meat and pleasure.

As mentioned, originally farm hens were dual-purpose, being egg layers and table birds. Gradually selective breeding developed and exploited these characteristics separately, this resulted in a division into

lighter, smaller breeds which on the whole produced more eggs and heavy breeds which were bigger and provided more meat. As is well known, 'layers' are culled at the end of the first laying season because in the second season egg production declines, the hens eat more and each egg is costing more to produce.

Hens begin laying at about 21 weeks. Laying eggs itself presents no strain to most birds.

However a 'battery' chicken asked to lay over 200 eggs in a year, will suffer physical stress if deprived of calcium or minerals, needed for the production of the shell and excessive egg laying will also put severe strain on the hens' reproductive system making them more susceptible to reproductive disease problems of all kinds.. Most domesticated chickens have been selectively bred to continue laying even if the eggs are taken away. If she is left with 10-20 eggs, then she may, faced with a 'complete' clutch, become 'broody'. Sometimes hens will go broody in the absence of significant numbers of eggs but it usually takes the stimulus of a full clutch to get them going.

Broodiness is a bird's natural, inherited instinct to reproduce the species but commercial hybridisation has bred out the tendency to broodiness. The Jungle Fowl lays t w o clutches of eggs, one in spring and the other in late summer, making a total of about 30 eggs.

Egg production is intimately linked with daylight hours. The light rays received through the eyes affect the pituitary gland at the base of the brain, releasing hormones into the bloodstream and stimulating the ovaries into action. As the daylight hours shorten, egg production correspondingly decreases until by mid-winter it is usually non-existent.

FEATURE

The normal laying life of a chicken can be up to 12 years with gaps along the way of up to 3 months at a time whilst the hen moults. Most hens are culled - sold or otherwise disposed of - when they reach 15 months and start a serious moult because maximum 'productivity' thereafter drops off year by year. Egg producers claim margins are so tight they cannot afford to feed them through the moult and if they are not laying at peak productivity.

The natural lifespan of a chicken could be over 12 years. However, even in the wild they are predated upon by everything. An elderly chicken is likely to be selectively picked out by a predator, plus its reactions will be slowing down.

Hens are herding animals and gather in groups of about 5-10 adult hens, one adult cockerel and their offspring. In the wild the Red Jungle Fowl needs a mixture of open ground and cover, safe roosting and nests, food, water, dust-bathing facilities and no more than one cockerel to six or eight hens.

They don't like vast amounts of bare, open space - or jammed shoulder to shoulder in restricted areas. Hens in particular find the presence of a cockerel nearby greatly reassuring and come to rely on him as a sort of avian guard dog. These requirements cannot be met by the commercial keeping of huge numbers of poultry. However, today's domesticated chicken, including those bred to appear abnormal ie huge feather crests or long feathers on the legs or abnormally short legs, is totally unsuited to the rough and tumble of outside life and would be very unhappy and incapable of coping when faced with wind and rain and predators such as crows and cats. As people will have experienced when taking on a released battery chicken, after a few weeks normal behaviour is quite obvious and after 10 weeks all bald patches have disappeared as all the feathers re-grow. However, any animal, however well cared for, is not enjoying absolute freedom and is more vulnerable to predators, giving an excuse to the hunt fraternity.

Richard O'Grady of the Glasgow Zoopark in Glasgow has a particular affection for the jungle fowl and its descendants and through his own experience of chickens living in a natural environment; he believes that removing eggs makes little difference to a chicken. However hatched chicks, he reports, are a different matter altogether and most hens will defend them vigorously, even to the extent of sacrificing their own lives in the process. He recommends that unfertilised eggs should always be removed otherwise the hen might go broody. She will diligently sit on the eggs well past the 21 days incubation period and may only

desert after 8 weeks or so when the eggs start 'exploding' with the build up of putrefying gasses. Richard believes it is kinder, cleaner and less stressful on the chicken to utilise the eggs in an eco-friendly positive manner and not 'waste' the hen's effort.

Peter Singer in 'Animal Liberation' agrees with this philosophy, stating "they [chickens] do not appear to mind the removal of their eggs". So is it more ecofriendly to give the eggs away to a vegetarian friend? Richard O'Grady makes t w o other suggestions. Collecting old egg cartons and exchanging the eggs (which are, after all, organic) six at a time, with someone else w h o has grain ie wheat, which can then be used to feed the chicken.

Secondly, the eggs could be recycled direct, as a liquid fertiliser for plants. The whole egg can be dug in around the roots of the plant, the shell should be crushed as small as possible so it is more easily absorbed and not unsightly. It should be dug in thoroughly, so that the soft parts (which could smell or attract maggots) can be absorbed virtually immediately. Roses in particular, being nutrient and calcium hungry, should benefit immediately and visibly from this treatment.

But is this fudging the issue? Is giving acceptability to the taking of eggs from the chicken the same kind of argument that the dairy farmer uses when he steals milk from the cow? Perhaps this is not a fair parallel. A friend of mine likened the taking of eggs from the free range chicken to finding a dead rabbit on the road and taking it home for the pot! The general public is outraged when eggs are taken out of the nest of wild birds, why should it be any different for the descendant of the Jungle Fowl? W e have so over-exploited the chicken as w e have so many other animals including the pig, sheep and cow, that w e have lost all idea of what their natural instincts and habitats are.

References Fraser Dr Alistair & Thear Katie (1980) The complete book of raising livestock and poultry - A smallholder's guide Martin Dunitz Ltd Laing Peter W (1999) The Poultry Farmer's and Manager's Veterinary Handbook The Crowood Press Ltd Singer Peter (1975) Animal Liberation

Avon

However, this does not deal with the immediate problem of the vegan w h o has a rescued chicken laying eggs in the garden.

There is no argument that a person consuming an egg (be it fertilized or unfertilised) would not be considered to be following the vegan philosophy and vegans need to be consistent and united as laboratory and farm animals will continue to be our responsibility and as such w e must strive to keep them as humanely as possible. Until man ceases from using animals as slaves (and in so doing, becoming a slave to animals) w e will continue to be faced with the dilemma of picking up the pieces of abused animals.

With thanks to Richard O'Grady, Director of the Glasgow Zoopark, Scotland www.glasgowzoopark.org.uk

25 T h e

Vegan,

Winter

2000/1

If Hilda

Laid

an

" g g ?

By Kate Fitzgibbon I am a life member of the Vegan Society. Both my chil-

dren are life vegans. However perhaps this is no longer

t o be the case.

Several weeks ago a hen appeared in my garden. She looked awful being scrawny and dirty and with an eye missing. I balked at her ugliness. She was also extremely nervous. For a f e w days I did nothing about her thinking that she might go back t o wherever she'd come from but she pecked around the garden and roosted high up a tree. Zoe called her Hilda hen.

A n d then the question came up for me. If Hilda laid an egg . . . w h a t t h e n ? W o u l d I have any qualms about eating her egg and if so w h y ? I 'may' find eggs revolting but this is not really the point.

I discussed it with Max (8) and Zoe (6). Both agreed that it 'wasn't cruel' but both w a n t t o be 'proper' vegans (a bit rich coming from Zoe w h o can't resist a kitkat when visiting her father). Well, so do I. And w h a t would it mean to me not t o be a 'proper 'vegan'? W o u l d I be banished f r o m t h e V e g a n Society? I realise how much my sense of self is bound up in all of this. My sense of worthiness, specialness, differentness, even superiority. " A broiler fallen off t h e back of a lorry" says Andrew w h o knows about hens. And so the days pass by and Hilda gets plumper a n d whiter and braver and starts looking rather splendid especially as you never get to see her missing eye as she's always keeping her other eye firmly fixed on you. And then I started wondering if I should keep an 'only hen'. A m I being fair t o her?

W o u l d n ' t she be much happier at Wester Lawrenceton w h e r e the hens have total freedom and all of the cockerels remain on the farm? But w e were all forming an attachment t o Hilda and she t o us and anyway I felt she had 'chosen us'. So I decided to get another hen a n d then that d a m n e d dilemma was there again to haunt me: t o t h r o w my vegan ethics in turmoil. W h a t if I get a 'layer'? W h a t t h e n ? W h a t would I do if the new hen laid an e g g ?

Y o u k n o w dear fellow vegans. I have a confession t o make here. I cannot believe that I have been a vegan for sixteen years and did not know that hens . . . just lay eggs. I thought they needed, w e l l . . . exploiting. But there doesn't 'need' t o be exploitation (that is not to say that there isn't) and in fact the more they are loved the more likely they are t o lay you an egg.

(Also it is fundamentally 'not' true that a hen will only lay another egg if one is removed.

In fact quite the opposite.)

A w e e k or so later w e acquired our hen number two. W h e n w e returned home w i t h her in a cardboard box at dusk Hilda

26

The

Vegan,

Winter

2000/1

was roosting high up her tree. She was furious at this

new arrival glaring at us all with her eye. Perhaps Har-

riet should be returned. She had come from a farm full

of totally free range hens fed on organic seaweed to

us, with only a furious, jealous, almost certainly psychologically damaged, one eyed broiler for company: no

fluffy Bantams, no charming White Leghorns, no maternal Rhodes Island Reds.

However despite Harriet being pushed out of the tree

by Hilda by the next day both hens seemed less ruffled

and the t w o were strutting around creating a sort of

feeling of togetherness.

If Hilda is shy and timid Harriet (or Beryl as Andrew calls her) is bold and fearless. She has tried pecking us all to show us where w e are in the pecking order and this includes Jack's bottom. (Jack is Andrew's rather large black dog: so much for us worrying about him eating the hens)! She breezes in and out of the house if the door is open and admires herself in the mirror, and she clucks away in henspeak continuously.

O n day three Harriet laid her first egg. Max found it, tremendously excited. W e all stood looking at it and I put it on the side in the kitchen.

T w o days later, free of children for a day, I was dozing in my sunny garden when Harriet came clucking around my head. I sat up and as I did so she settled briefly on my pillow and . . . laid an egg. She then clucked off. (Apparently this is extremely unusual behaviour from hens w h o like to lay their eggs in private). I decided then to accept graciously this gift and t o eat the egg for lunch . . . making myself a Plamil mayonnaise, egg and tomato pitta bread sandwich.

As far as veganism goes I fully accept the definition set out by the Vegan Society that it is 'a way of living which seeks to exclude as far a is possible and practical, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose'. But surely this is w h a t is important? To adhere to 'ahimsa' or non-violence. I personally would not choose to eat a dead deer for instance as would a friend of mine w h o came across one in the Highlands and hauled it into the boot of his car. I find the idea repugnant just as carnivores may find the idea of eating a human repugnant. A vegan friend of mine pointed out that eating a hen's period is 'pretty revolting' and yes put like this I would have to agree. I don't know quite where I am with this aspect of the issue. And what about, for instance, the 'hand knitted woollies' advertised in the latest compassion in world farming catalogue? The wool comes from rescued animals living on farm sanctuaries. I'm thinking of ordering a jumper.

And 1 feel absolutely fine on an ethical level, if I so choose, to eat Hilda's eggs, because Hilda has now . . . laid an egg!

T H E

O R D E R

T H E

Full R a n g e O f V e g a n Slcin A n d H a i r c a r e Products Beautifully F r a g r a n c e d W i t h Fruits A n d H e r b s O r Unscented For Sensitive S k i n s N o t t e s t e d o n a n i m a l s (1 9 8 6 cut o f f d a t e )

For a Free Product G u i d e W r i t e to: C o n s c i e n c e , P O B o x 5 1 8 0 , Matlock, D E 4 4 Z W O r p h o n e our a n s w e r p h o n e orderline 0 1 6 2 9 8 2 2 9 7 2

PULSES R A C E AT V M M ! specially 1980)

VMM, Concord House, 7 Waterbridge Court Appleton, Warrington WA4 3BJ tel. 01925 601609

For further information and publications list, please contact THE ORDER OF THE CROSS (VGN), 10 DE VERE GARDENS, LONDON W 8 Telephone: 020 7937 7012 Internet http://www.orderofthecross.org

www.veggiematchmakers.com Member of A.B.I.A.

f & l

A HARMONY OF SCIENCE & NATURE

^

JUICERS * WA TER PURIFIERS * AIR IONISERS REBOUNDERS * ENEMA KITS * GRAIN MILLS SPROUTERS * DEHYDRATORS * BIO-MAGNETS BACKS WINGS * SLANT-BOARDS * IRIDOLOGY & NATURAL FERTILITY AWARENESS EQUIPMENT HERBAL TABLET MAKERS * DOWSING RODS HUMANE MOUSE TRAPS, REFLEX FOOT ROLLERS ALOE VERA PLANTS, S/S STEAMERS,SUNBOXES DAYLIGHT SPECTRUM LIGHTING *VDU FILTERS ALLERGY CONTROL PRODUCTS & MANY BOOKS ON THESE & OTHER NATURAL HEALTH TOPICS /4AA

ike

tj-acts

-

f r o m our f a m o u s 7 2 page

J t u !

I

Stltcte}

f)tchHcls

30 B e l g r a v e Crescent, Bath, B A 1 5 J U 01225 789682

www.vegetariancookeryschool.com |

JUSTvEGAN

World

A

'Books

W H O L I S T I C R E S E A R C H COMPANY L I M I T E D Dept V N , T h e Old Forge, Mill G r e e n Hatfield, Herts A L 9 5NZ

Agent & Trade Enquiries

Welcome

groups

Relaxed, informative & fun

Promoting a kinder lifestyle

- F O R A L I M I T E D P E R I O D O N L Y - FREE! S o l d in b o o k s h o p s for £ 3 . 9 5 I t ' s essential reading - e v e r y o n e should h a v e a c o p y !

300

vegetarian cookery school

H a n d s o n t e a c h i n g in s m a l l

FREE!

|Cifit

the

vegetarian^

D a y & w e e k e n d c o u r s e s in B a t h

NATURE

Ways of Staying Healthy in a Modern

by John <tr Lucie Davidson

^^'positively

Learn to cook creative v e g a n f o o d

book:

A HARMONY OF S C I E N C E &

C R O S S

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

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

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

Bodycare with a Conscience

VMM, the first dating & friendship agency For vegetarians and vegans <established

O F

I

COME AND VISIT THE FIRST COMMERCIAL WEB SITE TOTALLY DEDICATED TO THE PROMOTION OF VEGANISM AND VEGAN ONLY PRODUCTS AND COMPANIES.

• News • Reviews • Shops • Manufacturers • Restaurants Only companies, restaurants and other establishments which offer solely vegan products, advertise on our web site. Come and visit us now and let us know what you think.

Tel: 01923 289800

WWW.JUSTVEGAN.CO.UK Fax: 01923 857229

27 T h e

Vegan,

Winter

2000/1

GROW™ Our gardening expert Georgia Wrighton gives you some handy hints for for budding allotmenteers, also Become an allotmenteer horticultural success.

Useful contacts: linking to sites across the world for 2001! including the USA and Australia.

W h a t better way to start the New Year than with plans to get an allotment and grow affordable vegan-organic, non-GM food for yourself and your family. For a minimal amount that won't break the post-Xmas bank, you can rent a sizeable plot, or half plot if you wish, which you can call your own.

Allotments are especially useful for those of us who live in densely populated urban areas and have no garden, or small garden where space is at a premium. Allotments give us that bit of extra land that w e can see as both an extension of our own plots (or window boxes!) and as part of a shared resource for the benefit of the community and for wildlife.

GROW VEGAN PUZZLER W h a t is t h e current membership of t h e National Society of A l l o t m e n t a n d Leisure Gardeners?

1)800

2) 80,000 3) 800,000 All correct entries will be entered in a prize draw. The winner will receive a beautifully illustrated copy of Plants for a Future: Edible and Useful Plants for a Healthier World by K e n Fern (usual price £16.95) Send your answer on a postcard to: G r o w V e g a n Puzzler at The V e g a n Society's usual address by 28th February 2001 The correct answer to the last Grow Vegan puzzler was transplantation and the winner was Mr C Tait, 6 Orchard Park, Kelso, TD5 7EJ 28

The

Vegan,

Winter

2000/1

Getting started It's surprisingly easy to find out about suitable allotments in your area, particularly if you have access to the Internet. It's basically a matter of establishing the relevant department within your local Council and contacting the person responsible for the allocation of allotments. Starting with 'Leisure Services', 'Parks and Gardens' or 'Recreation', in other words departments dealing with open spaces, is a safe bet or try your local library which may have information leaflets on the subject.

The sort of information you can usually expect is a list of local allotment sites with contacts for each site. Local authorities will vary as to the availability of sites and published information. Many local authorities have their own websites with details of how to contact their allotment section.

Alternatively, look at the Allotment Database Page at Wavendon Allotment and Garden Society ( W A G S ) in the Milton Keynes area, which is an ever expanding list of all allotment sites in the UK. The website for the National Society of Allotment and Leisure Gardeners (membership 80,000) has a useful website

Barfield Allotments

'Speaking from experience....'

I started by perusing the Internet for relevant sites under the keyword 'Allotments' under the 'Google' search engine ( I find this to be reliably extensive). After much searching through lists of sites containing everything and anything containing the word 'allotment^!) I struck upon an incredibly clear and useful website run by 'Barfield Allotments' in the London Borough of Barnet.

Beneath a common sense and humourous subsection on how to find a plot is a link to the 'Tagish Index of Local Government Websites' which sends you whizzing off to a list of hundreds of local authority websites from which you can choose.

I clicked on 'Brighton and Hove Council' from which I found information on allotments through the 'Environment and Housing' department. I was able to contact an allotments officer via email and shortly afterwards received a helpful resume of the benefits, the process involved, fees and useful contacts. I was impressed that for a whole plot (measuring 250 square metres/300 square yards) the fee was only £23.80 per annum or £17.85 (25% discount) for pensioners and income support recipients. Should you prefer a half plot, the fee is a mere £11.90 per annum and £8.92 for concessions.

Also attached to the information is a map of the area showing the location of allotment sites and listing, for each site, the number of plots and those vacant or numbers on the waiting list.

My next project is to establish from the Council whether my preferred allotment site has an area frequented by organic growers. I understand that this is not the impossible dream that it sounds!

Website:www.kitchengardens.dial.pipex. com/councilinks.htm Also has links to 'TheTagish Index of Local Government Websites', the 'Wavendon Allotment and Garden Society (WAGS)' and 'The National Society of Allotment and Leisure Gardeners'.

The National Society of Allotment and Leisure Gardeners Website:www.nsalg.co.uk/links.htm or through Barfield Allotments site above.

Email:- General Information:-

Postal address:- NSALG Ltd O'Dell House, Hunters Road, Corby, Northants, England NN17 5JE Tel no:- +44 1536 266576 Fax:+44 1536 264509 Individual Membership £8.50 per annum Brighton and Hove Council allotments Website:- Brighton and Hove Council website through 'Tagish Index' in Barfield Allotments site above.

Go to 'Environment and Housing' for allotments department and email/contact details.

Email:- allotments@brightonhove.gov.uk Postal address:- Henry Christie (allotments officer) Allotments Office, Environmental Services, Brighton and Hove Council, Bartholomew House, Bartholomew Square, Brighton BN1 UP Tel no:-01273 292225 Fax:-01273 292227.

REVIEW

Bll C

A

S

E

H

INFANTS 1

S

T

O

R

1

E

S

The most comprehensive coverage of vegan infants ever published FROM THE ETHICAL CONSUMER DECEMBER 2000/JANUARY 2001 VEGAN BABY Vegan food company Plamil has just issued a guide for parents or would-be parents wishing to raise their infants the vegan way. Co-founder Arthur Ling comments: "The way in which the NHS is bursting at the seams with an increasing number of adult diseases indicates their dietary upbringing should be questioned.

This publication sets out a way in which infants may be weaned in order to give them a healthy start in life."

The booklet also contains guidelines in preparation for pregnancy from a vegan midwife. There are several case studies of babies and children who've been raised vegan, highlighting some of the potential problems, illustrating examples of diet and showing how to guarantee a safe diet.

Reproduced by kind permission of the editors.

FROM THE JEWISH VEGETARIAN, DECEMBER 2000 W e have just received news from Plamil Foods Ltd., of a delightful little book entitled "VEGAN INFANT CASE HISTORIES".

It is the most comprehensive cover of vegan infants ever published, and it will be of tremendous interest to young families, expectant mothers and those about to start a family, and will serve as a reference guide for years to come.

The booklet brings out interesting statistics e.g. that there are an increasing number (compared with previous records) not being vaccinated and there are half a dozen children who were initially vaccinated but whose parents then decided against having MMR etc.

Other interesting points arise from the overall dietician's view by Sandra Hood when she says "studies in the past have shown lower rates of growth in vegan children compared with standard values", and Donald Watson in his epilogue shows how much easier it is these days to wean vegan babies compared with the first 20 years lifetime of the Vegan Society. However although veganism has grown many of the parents point out that their health care professionals have little knowledge of a vegan diet.

SITUATION VACANT Personal Assistant to Managing

Director

Plamil Foods Computer Shorthand an

Literate Advantage

Hours to suit Good Salary Tremendous Job Satisfaction

for a vegan

Reproduced by kind permission of the editors.

Vegan Infants Case Histories is available for ÂŁ2 from: Plamil, Plamil House, Bowles Well Gardens, Folkestone, Kent, CT19 6PQ.

CM to Arthur Ling Plamil Foods Ltd Folkestone Kent. CT19 6PQ.

29 T h e V e g a n ,

Winter

2000/1

Sue has been a vegan for over 7 years and in November 2000, with only 5 '/i weeks until take-off, she booked a Nile Cruise holiday.

O n e of my first reactions was one of fear - w h a t on Earth had I got myself into? A country where they eat sheep a lot and where catching malaria seemed t o be positively obligatory. W o u l d w e need jabs or pills which would not only violate my vegan principles but which might actually cause me harm? A n d w h a t about f o o d ? W o u l d the airline be able t o provide vegan fare, let alone the Egyptian crew of the cruise boat? I have t o admit my Arabic leaves a lot t o be desired - like a knowledge of any of the words for instance!

The meal itself was adequate with the same main course on both flights - Wicken Fen sausage balls and beans. The fruit salad (again the same on both flights) should quite frankly have been decently interred, but a nice chick pea salad starter on the return trip was excellent.

Well, I'm still here t o tell the tale and as far as I'm a w a r e haven't even bent a single one of my vegan principles, let alone broken them. Granted it takes a lot of preparation but all along I had this saying in my head: "If you fail to be prepared then be prepared to fail". Trite I know but it worked. So how is it d o n e ?

to track them through to receipt by a named person

First task is t o find out whether you need t o have

Egyptian dishes are already vegan and many can

All credit is due to the Vegan Society here for pro-

ducing the Vegan Passport. The crew of our cruise boat spoke excellent English but whether all the

and reported back to me, or whether it was the fact

Football is popular in Egypt but the national sport is bartering. As a basic rule start your own bid at less than half the asking price and work from there.

Assess the value of the object and set yourself a budget to avoid being carried away by the moment and spending more than it's worth. Walking away can often bring a price down considerably but if the vendor runs after you with the goods already in a bag, do check to make sure it's the same item you were interested in - just in case.

know. Either way, I had fabulous vegan food. Many

"Skies of Fire"

kitchen staff did so was doubtful. I contacted Thom-

sons w h o suggested I fax them a list of vegan and

non-vegan foods to pass on to the Maitre d' of the

ship. I sent them both the English and the Arabic

pages from the Vegan Passport and asked the agent

on the boat - in case of queries once we sailed.

The system worked like a charm. Whether it was my insistence on the information being sent to the ship

that the data was in their own language I don't

any certificates to prove that you have been inocu-

easily be made so. Plenty of olive oil and so

appears t o be liberally provided with.

lated against any of the diseases the country

Yellow fever is only a problem if you are travelling

from an area which carries this disease already so

from the UK you're fine. Hepatitis A and polio vaccinations are recommended but not essential.

Surprisingly malaria is only a major problem in visiting one area of Egypt - El Faiyum. Precautions are recommended for the rest of the country but not obligatory. In the end w e found a herbalist w h o made up a 'travel tonic' which tasted foul but w a s said t o guard against, among other things, malaria and typhoid.

"Kiss it better" In the meantime, I found a handy bug spray called zZap from the Barefoot Doctor (previously featured in The Vegan and found at www.barefootuk.com) which is applied directly onto the skin t o deter mosquitoes. The date of your visit can also be handy in this regard as December is not exactly mosquito festival time (temperatures between 20oC and 30oC).

Typhoid is a danger but the best advice is not simply to drink only bottled water - but to drink only sparkling bottled water. Still water is too easily replaced from the local water system so unless you have a guarantee (as w e did on the ship) that all the bottled w a t e r is safe, then stick to the sparkling.

So w h a t if you do get bitten or stung? - vegan antiseptic of course. The Barefoot Doctor provided us

with a 'Kiss it Better' antiseptic spray which is gentle enough for children too.

Reform SPF 25 sun cream from the Veganstore

(www.veganstore.co.uk) and Tea Tree Moisture

Wipes from Purple Flame (mail order) completed our 'care kit'.

A n d so t o dinner. Always book your in-flight food in advance with the airline itself. I found Britannia extremely helpful - so much so that my contact had actually booked 2 vegan meals for me in each direction. It may also be useful t o confirm in writing or by fax but t h e airline should be able t o tell you if this w o u l d be advisable.

30

The

Vegan,

Winter

2000/1

adapted very quickly and I have to say w e felt probably safer on their streets than our own. The terrorist attacks of previous years have led to armed police points in cities and armed guards on the borders of every town. They are there to protect tourists and carry out this task casually but efficiently. W e certainly never felt threatened by them and the Egyptian people generally were really warm and friendly. W e liked them a lot.

Egypt is the most glorious country to visit, with vast

delectably spiced - a symphony of taste. The staff,

deserts and the incredible oasis of the Nile which

too, were wonderful.

slices through it from south to north. The sheer

"By saying 'No' it means you are starting a dialogue with the vendor..."

glow in the sunlight, just take your breath away.

Just a f e w general tips which relate t o any visitor to this incredible country. Firstly, watch out for Baksheesh (tipping). It is necessary to tip virtually everyone you come into contact with. If you go on a coach tour or a felucca (little sailing boat) or for pretty much anything else, you should tip 1 or 2 Egyptian Pounds (EL1 or EL2). Also save plenty of money for tipping your hotel or boat staff. W e were advised EL75 from each of us (£15 Sterling) for the entire crew, with EL50 (£10) for the Egyptian guides w h o were with us for the whole week. I made a point of tipping the Maitre d' and the Head Chef separately from the rest of the crew to let them know how impressed I was with their vegan dishes and how much I appreciated their care and attention.

immensity of its beauty, with sandstone hills which

And the colour of that glow changes with the posi-

tion of the sun. As it starts to descend in the sky,

shadows start to appear on the hills and the glow starts to change from creamy gold through pinks and oranges to flame red. It was worth going all

that way for the sunsets alone - skies of fire.

W e visited the Valley of the Kings and more temples than you can shake a stick at (where does that

saying come from?). The sheer scale leaves you

awed. The ancients not only dragged these rocks to

the temple sites, cut them to fit and then con-

structed vast edifices from them, they then used scaffolding to carve intricate images up to the

highest points of them, telling their own and their

gods' stories. At one temple (Denderah) there were prescriptions on the walls of a side room where

medical men held their clinics over 2000 years ago.

And at Edfu there were pictures of medical instruments (instruments of torture more like!).

If you ever go to Egypt insist on visiting Abu Simbel,

Also, a matter of etiquette. From the second you leave Passport Control at your destination airport, you will be badgered by people pushing trolleys at you in the hope of earning baksheesh. Elsewhere they will usually be selling curios which they hope to persuade you to buy.

two temples which were originally cut into sheer

In the UK it's considered ill mannered to simply ignore someone and a 'no' is usually presumed to mean just that. Not so in Egypt. By saying 'no' it means you are starting a dialogue with the vendor w h o then considers it his business t o persuade you into purchasing his quality merchandise. The only way to deal with this is t o ignore the vendor completely, head down and keep on walking. It seems very ill mannered to us but is, in fact, very good manners there as it avoids the vendor starting a conversation with someone who genuinely doesn't want to buy.

people who had so lovingly crafted the temples.

If all this sounds rather daunting, don't let it worry you. Our arrival at Luxor Airport felt rather like a baptism of fire as w e didn't at that stage know that w e should simply ignore the trolley men. W e

rock (they were moved in the 1960s when the

Aswan High Dam was built). The front of the largest one has four 66ft high statues of Ramses II, glowing golden in the sunlight. It was so atmospheric I really

felt the presence of the Pharoah himself and of the In all, Egypt is the most fascinating country to visit.

W e only saw a small slice of it but managed to pack a lot into the 8 day trip. Expensive - well yes but

worth every penny. In Lunn Poly's Winter Price

Breakers brochure the 7 night 4T Presidential Nile

Cruises started at just over £400, although the dates

we chose (over Christmas) cost us £700 each. I can

honestly say that it was the best time I've ever had in my life and I'd go again tomorrow like a shot. If

you get the chance to go, then do so, and at the

same time take the opportunity to gently but firmly push caterers into providing good vegan fare.

Oh and by the way, I did learn one Egyptian word -

Shokran. It means 'thank you' and I found I needed

to use it a lot.

LISTINGS

(When writing, please send SAE. See also Vegan Society Local Contacts on page 33)

VEGAN ISM 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.ln dietary terms it refers to the practice of dispensing with all animal produce â&#x20AC;&#x201D; including meat, fish, poultry, eggs, animal milks, honey, and their derivatives.

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

14

Vegetarian & Vegan Dinner/Dance/Disco For all the family (Children 3.30pm6.00pm/Teenagers 5.30-8.30/Singles 7pm - late/Adult Couples 7pm - late) Cafe Royal, London Vegetarian & Vegan World

The Vegan Society Trade Mark is the property of the Vegan Society.

The Society is prepared to authorise the use of its trade mark on products which accord with its 'no animal ingredients' and 'no animal testing' criteria.

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.

Founder Donald Watson Hon Patrons Serena Coles, Freya Dinshah, Dr Michael Klaper, Arthur Ling, Cor Nouws, Wendy Turner, Donald Watson, Benjamin Zephaniah Council Anne Barr (Vice Chair), AlexBourke, Vanessa Clarke, Frank Hutson, Laurence Klein, George Rodger (Chair), Julie Rosenfield, Rick Savage (Hon Treasurer), Chris Sutoris, Sharon Worsey ('Ronny') National Local Contacts Coordinator George Rodger

STAFF Chief Executive Terry Bevis Administration/Finance Officer Bill Palethorpe Information Assistants Gemma Barclay Debbie Holman Membership Assistant Rhian Thomas General Assistant Alison Lawson Administration Assistants John Rawden Derek Waller Volunteers Liz Costa Joyce Sandground Erica Wilson

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

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

Full membership is restricted to practising (at least dietary) vegans, as defined above, but sympathisers are very welcome as supporters of the Society. Both members and supporters receive The Vegan.

DATES

February

Listings LOCAL GROUPS

DIARY

15 General/Social meeting 7.30pm Falcon Cross Hall, Shanklin Isle of Wight Vegetarians & Vegans T 23 Public meeting 7.30pm Labour Hall, 40 Cambridge Road, Southend-on-Sea, Essex.

Southend Animal Aid

25 Tour of the precincts of Westminster Abbey 1 pm (meet at Country Life restaurant W 1 at 1200 if lunching) London Vegans

March 4

Monthly Walk (Details at 15 February meeting) Isle of Wight Vegetarians & Vegans

The Vegan Society Donald Watson House, 7 Battle Road, St Leonardson-Sea, East Sussex TN37 7AA, United Kingdom

20 Monthly restaurant visit - Jhupdi, Harrow 7pm (book by Monday 12 March)

Tel 01424427393 Fax 01424 717064

31/April 1

www. vegansociety.com

Natural Health and Ecology Show 10am-6 pm Pittville Pump Room,

email: info@vegansociety.com Office hours: Mon-Fri: 9.00-5.30 Visitors by appoin tmen t please Registered Charity No. 279228 Company Registration No. 1468880 VAT Registration No. 448 5973 95

1

April

Monthly Walk (Details at 15 March Business/planning meeting) Isle of Wight Vegetarians & Vegans

8

'Second Sunday' Drop-in Lunch at Country Life Restaurant 1 pm London Vegans

21 World Day for Laboratory Animals At vivisectors Huntingdon Life Sciences

31 T h e

Vegan,

Winter

2000/1

THE VEGAN

Prize Crossword C o m p i l e d by Kate S w e e n e y

Send in a photocopy (or original) of the solution to this crossword, together with your name and address, by 28th February 2001 and you'll be entered in a draw to win a bar of luxurious 'simply soap', the totally natural herbal skincare, and 'the butterfly effect' - an organic hemp and flower massage oil, beautifully scented, for those special moments!.

Solution in the next issue.

Congratulations

to Josh

sender of the first correct solution to The Vegan Prize Crossword 21.

ACROSS 6 Type of nut (6) 8 Green, immature (6)

9 Mineral (4) 10 May be bean or lemon (4)

DOWN 1 Water (8) 2 Cutting (vegetables) (7) 3

Dish made with ground spices and turmeric (5)

11 22 Across is shaped like one (3)

4

13 Squashing, crushing (potato) (7)

Kind of nut used in salads (4)

5

Vegetarian (slang.) (6)

7

Courgette (8)

1 4 Kitchen stove; wander freely (5) 17 Pasta tubes (5)

18 Aromatic herb (7)

20 Mushroom in a saucepan? (3) 22 Fuzzy brown fruit (4) 23 Cheese, pan or sponge (4)

1 2 Pepper (8)

15 Small pickled cucumbers (8) 16 Extracted flavour? (7) 1 7 Smooth brown oval nuts (6)

24 Pasta ribbon; head (slang) (6)

19 Green acidic fruit (5)

25 Tangy(6)

21

Describes soil lacking in nutrients (4)

Name Address

Postcode

Solution to The Vegan Prize Crossword 21: Across - 7 Miso 8 Eggplant 9 Okra 10 Protein 11 Gnocchi 13 Crush 14 Slurp 16 Insects 20 Genetic 21 Toms 22 Umbrella 23 Firm Down - 1 Silken 2 Soya 3 Tempeh 4 Aglow 5 Sloetree 6 Ananas 12 Coronary I S Legume 17 Nectar 18 Tamari 19 Stalk 21 Tofu

R e t u r n to: The Vegan Prize Crossword 22, T h e Vegan Society, Donald Watson House, 7 Battle R o a d . St Leonards-on-Sca, East Sussex T N 3 7 7AA, U K

NATIONAL & SPECIALIST GROUPS

VEGAN PUBLICATIONS Vegan Views Informal quarterly. 4-issue sub: £3.80 (non GB — £ 5 ) Flat A15, 20 Dean Park Road, Bournemouth BH1 1JB Figan Cymreig (The Wales Vegan) Bilingual quarterly. Sub: £1.50 Bronyr Ysgol, Montpelier, Llandrindod, Potvys, Wales

LISTS Send an SAE to the Vegan Society for any of the following lists: Animal-Free Vegan Shopper Update; Vegan Travel Guide Update; Health Care Professionals; Information Sheets; International Contacts — mainly individuals; Trade Mark — registered users; Vegan Families — child-raising vegans willing to be contacted to provide mutual support.

SOCIETY

32

The

Vegan,

Winter

2000/1

PAIN FOR THE PLATE I am sickened when I read of those

occasions when a racehorse is shot after a fall. No-one ever shot a

jockey who is unfortunate and

breaks a leg. What annoys me so much is that the racehorse has

been bred until it conforms to the requirements of racing: ultra slim

legs with bones that can snap like a matchstick. Horses have been con-

scripted into military service and died horribly for men. What a debt humanity owes to the noble horse.

There was a time when the horse drew the plough, hauled the lumbering harvest wain and timber waggon. Earlier the horse trod with men the routes along the hills, the veins and arteries of early commerce-the pack trains of Britain.

/AEUSINGS.

Bernard Shough

All this effort in the interest of man was brushed aside with the advent of mechanical farming. The plough horse is becoming a memory: remembered only as a decoration for a calendar, or a print on the wall.

True, the popularity of horse and pony riding has developed a widening interest. Does this mean a huge army of horse lovers - not just riders - is growing in the land?

Will they mobilise into an effective force for a better deal for the horse - for ail animals? I hope so.

NEWQUAY, CORNWALL MINTO HOUSE HOTEL, Pentire Crescent.

Breathtaking

views.

Amazing value Weekend £39 • 4 nights £69 • 7 nights £ 1 1 0 All breaks include Dinner, B&B. Heated outdoor pool. AH rooms ensuite. 6 0 bedrooms.

Entertainment most nights. Vegan owner.

Not exclusively veg., but vegan choices at all meals.

Phone: 01637 852 229 for brochure or fax: 01637 852 227

Old horses past work or play can become grist to the meat mill; because they are not cuddlesome their remains are turned into food for cats and dogs which are.

Old horses, indeed most old animals, are uneconomic. So are w e as w e fall back on our pensions.

There is no humane-killer for us not yet! And is there such a thing really as being put down humanely?

I once lived in an old cottage. The woodpecker tapped on the ancient apple tree. Was there anyone there? The real spirit of the place was the fact I had an oasis for the natural order in contrast with the over orderly tidiness that tends to spoil many gardens.

This idyllic situation had a flaw. It was thus in Paradise, but here it was not the serpent or the apple.

Down the lane was an abattoir. " ^ Musf Te.y "To WeMJ Him On-jo veqq/ECAT *

brels rolling to the place of execution. But, unlike many of the victims of the French Revolution, the cattle have not lived richly on the backs of people, but lived a blameless life, cropping clover if lucky, or unnaturally in intensive units, unaware of their impending fate. Their fate was ever to satisfy the interests of flesh-hungry man.

Horses and cattle are the true vegetarians and they do not kill and eat us. W h y should w e kill and eat them?

When I see a cattle truck I am reminded of this. I picture the turn

RUNE

CANDLES

by A m e t h y s t C o l o u r A r o m a t i c s LUCK — yellow & s c e n t e d with s a n d a l w o o d M O N E Y — g r e e n & s c e n t e d witli p a t c h o u l i * LOVE — p i n k & s c e n t e d w i t h r o s e H E A L T H / H E A L I N G - hi u e & s c e n t e d w i t h

lavender

B u r n y o u r candle each evening t o f i n d y o u r k e e p s a k e R u n e S t o n e All candles c o n t a i n n a t u r a l essential oils a n d are m a d e w i t h love a n d care for t h e e n v i r o n m e n t a n d a n i m a l .

To order your candle call Gwyneth on 01479 8 7 0 2 7 2

Get yours now and get cooking!

Only £1.99 from The Vegan Society, 7 Battle Road, St Leonards on Sea, East Sussex, TN37 7AA

Want some more

sound, vegan, bites?

Only £7.95 + £1.50 P8rP (normal price £9.95) when you also purchase a World Vegan Day recipe booklet

33 T h e

Vegan,

Winter

2000/1

VEGAN SOCIETY LOCAL CONTACTS Local Contacts are Vegan Society members w h o have offered to act, on a voluntary basis, as a point of contact for those interested in the Society's work. They are not official representatives of the Society. Their levels of activity and knowledge may vary according to their individual circumstances. W h e n writing to a Contact, please remember to enclose a SAE.

5?

34

The

Vegan,

Winter

2000/1

S&FfEC Readers are asked to note that advertisers in The Vegan may also offer non-vegan products and services.

WHITBY, GEORGIAN COTTAGE, sleeping 5, N o r t h Yorkshire Coast, quiet cobbled street, excellent facilities, vegan shopping/eating o u t nearby, 0121 688 6709:

HEALTH

V E G A N B O D Y B U I L D I N G is possible.

Muscles without meat. Prove a point. Free membership help/advice & contacts. W B B , 17 Inglewood R o a d , Rainford, St Helens, Lanes W A 1 1 7 Q L . SAE appreciated.

HOLIDAY ACCOMMODATION

B A N G O R - O N - D E E Welsh Borderlands Vegan B&B, O r g a n i c food, en-suite shower rooms, T V , video, coffee, n o n - s m o k i n g , dogs welcome. Tel/Fax: 01978 781068

ANIMAL CARE

V E G A N C A T S ! Animal-free supplement for h o m e - m a d e recipes. In use since 1986. SAE: Vegecat, Hie Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA, UK.

EATING OUT

W I N D M I L L R E S T A U R A N T 486 Fulham Road, S W 6 , (020 7381 2372). Well established vegetarian/vegan restaurant and takeaway serving only good food made on o u r premises.

N o additives, just w a n n , friendly service. O p e n M o n - S a t 1 l a m - 1 1 p m . Saturday breakfasts, lunches, evening meals. Join us sometime.

BAR CAFE VENUE 50-60 King Street Glasgow G1 5QT 0141 553 1638 C o m e along to T h e 13th N o t e and experience our delicious home-cooking.

There is a 10% discount on food bill for all Vegan Society members.

T h e 13th N o t e cafe is completely animal/dairy free and is therefore suitable for both vegans and vegetarians.

O p e n i n g hrs: N o o n - 1 1 . 4 5 p m F o o d served n o o n - 7 p m

B A R Q U E H O U S E Bed & Breakfast.

Organic vegetarian, vegan and traditional B & B in the beautiful W y e Valley at R e d b r o o k near M o n m o u t h . Situated on Offa's D y k e and Wye Valley walks, near real ale pub....phone

D E V O N (Lydford). S/C for N / S visitors at V E G F A M ' s H Q . SAE to: 'TheSanctuary', Nr Lydford, Okehampton EX20 4AL. Tel/Fax: 01822 820203.

N o . 3 O R G A N I C V E G A N B & B Victorian t o w n house in the historic t o w n of Chesterfield on the edge of the Derbyshire Peak District.

Exclusively Vegan, N o n Smoking, Organic G M free foods. Fresh and hearty breakfasts p r o vided. Refreshments, snacks and organic fruit in all rooms. E v e n i n g meals and packed lunches available. T e l e p h o n e Clare o r Michael for o u r leaflet o n 0 1 2 4 6 2 0 3 7 2 7 or visit o u r w e b site at http://members.netscapeonline.co.uk/no3veg/ N O R T H O F Y O R K H o m e l y B&B in picturesque village close to H a m b l e t o n Hill.

Vegan, vegetarian and mostly organic. Tel:

N O R T H Y O R K S H I R E Comfortable, homely, exclusively vegetarian/vegan B&B from j£1 5 p.p. at Prospect Cottage situated in Ingleton village. W o n d e r f u l walking country.

Tel: 015242 41328.

R E N E W A B L E E N E R G Y farmhouse, holiday lettings, sleeps 8, on vegan-organic farm, N o r t h Wales, scenic Snowdonia, a m o n g forests and reservoirs. Ideal for cycling, walking, boating, relaxing. Tel: 01244 819088.

FOOD /

for all your dietary requirements - vegetarian, vegan, \\ macrobiotic, organic, N gluten/wheat/sugar/ / Vadditive/GM free. /v "~ y 1 0 % discount \ for members. ^i / / 77b, High Street, Fareham, Hants, P O 1 6 7 A W Tel: 0 1 3 2 9 8 2 2 9 1 6 r ^

T E M P E H K I T S - Make your o w n O R G A N I C , G M - F R E E pure protein food, easily and cheaply at h o m e . Starter and colour illustrated instruction/recipe book - £15.00.

N O W ACCEPTING CREDIT CARD P A Y M E N T S - call PoUy on 01547 510242.

S N O W D O N I A O l d R e c t o r y Hotel, Maentwrog, 01766 590305. T h r e e acre riverside garden. Main house/budget annexe/s.c. cottage. All en-suite. Informal atmosphere, h o m e cooking, vegan & Italian m e n u . R e d u c e d 2+ nights. Dogs welcome.

PLUS" FOX C O T T A G E SELF-CATERING

LAKE D I S T R I C T

Cjd rlandstj uest Jiouse St Ives Cornwall 'Enjoy our VeganA'egetarian "sunshine" breakfast and relax in our cozy Victorian (juest Mouse. Minutes walk from to urn, beaches and coastal walks.

Tree parking, non-smokinq, families welcome.

CORNWALL LIZARD PENINSULA Exclusively Vegetarian and Vegan Bed & Breakfast

BEECHMOUNT NEAR SA WREY, AMBLESIDE, CUMBRIA LA 22 OLB Vegetarian/vegan B& B. delightful country house accommodation. Situated in Beatrix Potter's picturesque village with its olde worlde inn, 2 miles from Hawkshead, Lake Windemcre (car ferry) 2 miles. Delicious breakfast, lovely bedrooms.

Superb lake/country views.

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

Or visit our web-site: www. beechmountcoun tryhouse .co. uk

A w a r m w e l c o m e a w a i t s you in o u r f a m i l y - r u n B & B . 2 r o o m s with s h o w e r s and w a s h - b a s i n s . D e l i c i o u s h o m e cooking.

O u t s t a n d i n g b r e a k f a s t s and optional e v e n i n g meals. C l o s e to village a n d beaches. Spectacular coastal w a l k s .

P e a c e f u l . N o n - s m o k i n g . O p e n all year.

I.anhernc Meaver Road, Mullion. Helston, Cornwall T R 1 2 7DN Tel 01326 241381

DERBYSHIRE W h e n replying to an advertisement please m e n t i o n that y o u s a w it in

THE >

CORNWALL

LIZARD PENINSULA T H E C R O F T . Coverack. Cornwall TR12 6TF www.cornwall-online.co.uk/the-croft Offers magnificent sea views from all rooms.

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

Sandy Beach. Exclusively vegan/vegetarian & non-smoking. H o m e cooking, including the bread! Twin en-suite accommodation. Lift.

O S ref: S W 783187 For b r o c h u r e t e l e p h o n e / f a x

J . ^yl/i/OOaem rf^jfjC. / K^PjWQL

Quiet Country Hotel overlooking beautiful tidal estuary and bird sanctuary.

Britain's oldest vegetarian/vegan hotel stands in its own grounds close to beaches and unspoilt coastal walks.

'Woodcote', The Saltings, Lelant, St Ives, Cornwall Tel. 01736 753147

S T . A B B S W H E A T E A R S Vegan/Vegetarian Guest H o u s e and Self Catering Cottage (dinner available). International Cuisine. Tranquil Coastal Location, wildlife garden, spectacular cliff walks. En-suite. P h o n e (018907 71375)

S T I V E S Cornwall. Vegan guest house. Close to beaches and picturesque harbour. En-suite rooms. Self-catering apartment also available.

S t j u d e s , St Ives R o a d , Carbis Bay, St Ives, Cornwall T R 2 6 2SF. Tel: 01736 795255.

Sedgwick, Kendal. Cumbria. L A 8 0 J P 2 Rooms, 4 miles south of Kendal. South Lakes.

Strictly no smoking. Children very welcome.

Good local walks & marvellous vegan food!

CORNWALL

G R E E N / D I Y F U N E R A L S Eco-friencfly inexpensive coffins, memorial tree-planting.

Please send £ \ in unused stamps with A5 size SAE to Box 328.

A C C O M O D A T I O N offered for rent (or

FOX HALL

VEGAN B & B

(Sleeps 4 plus baby)

FUNERAL SERVICES

ACCOMMODATION

Smmc 'i WedtA

W H I T B Y B & B . Vegan/Vegetarian. Organic bread, muesli, etc. Q u i e t location, seven m i n u t e s walk from centre a n d harbour. Lounge and sunny breakfast r o o m . Parking near house.

T e a - m a k i n g facilities. £ \ 8 (plus child

DEVON

Fern Tor

Vegetarian & Vegan Guest House

R e l a x in our 12 a c r e s , o r e x p l o r e Exmoor, N o r t h & Mid-Devon.

E n - s u i t e , non-smoking rooms.

Children A p e t s welcome.

Cordon V e r t host.

Tel/Fax 01769 550339 http://www.ferntor.co.uk

ISLE OF WIGHT

CUMBRIA Eden

Green

Keswick

SHANKLIN ISLE OF WIGHT "BRAMBLES" VEGAN BED & BREAKFAST

Charming Victorian guest house with every comfort.

Centrally located in Keswick and close to fell walks.

Lovely rooms, some en-suite & with mountain views.

Tempting and plentiful breakfasts. l O O X Vegetarian

(All r o o m s en-suite) Non s m o k i n g

& Vegan*

( D i n n e r available o n r e q u e s t )

from £ l 6 p p p n " Pleaae phone for Eden Green Vegetarian

brochure: Guest

Houee

5 m i n u t e s walk t o s a n d y b e a c h e s & town

Tel: 0 1 7 6 3 7 7 2 0 7 7 httf-7A*^5moothHourvixo.uky>vrt«te/eaen9m.htnil

35 T h e

Vegan,

Winter

2000/1

BLACKPOOL WILDLIFE HOTEL 1 0 0 % Vegan Mostly Organic. N o smoking.

W i n n e r of the Innovation Award.

H i g h l y c o m m e n d e d . Paradise for vegans.

MISCELLANEOUS SPIRITUAL VEGANISM

vegetarian/vegan H o t e l *Monchito'. R i v e r

SUSSEX

LANGS

s w i m m i n g and spa b a t h i n g in t h e natural R o m a n bath o r d e r o f t h e day.

F R E N C H P Y R E N E E S : Vegan N / S B & B

Paskins

in o l d s t o n e f a r m h o u s e w i t h c o n v e r t e d b a r n r u n b y English o r g a n i c v e g e t a b l e g r o w e r s .

Town Hous

T w o d o u b l e r o o m s w i t h private b a t h , o n e w i t h o u t . Prices from 6 6 0 FF (jC69) p e r

C o m e and enjoy warm flair a n d style o f true Tranquilly in the heart o f o n e

p e r s o n / p e r w e e k . Ideal area f o r w a l k i n g , c y c l i n g , bird w a t c h i n g , relaxing. C o n t a c t :

- T h e U l t i m a t e Belief - 0

-

Spiritual V e g a n s , K e n t H o u s e , K e n t Place, Lechlade, Glos. G L 7 3 A W

PERSONAL

S u e o r T r e v o r , Le G u e r r a t , 0 9 4 2 0 , R i m o n t , F R A N C E . Tel: 0561

96 37 03 o r e - m a i l :

site: http:/vegan.port5.

com/flashvegangite.html

39 Woodfield Road, Blackpool FY1 6 A X .

c i o u s age.

V e g a n s will particularly appreciate the varied and imaginative cuisine using organic and farm-fresh local produce.

Tel 01253346143

NORFOLK

K E R A L A , S O U T H I N D I A A vegan's paradise. Range o f a c c o m m o d a t i o n i n c l u d i n g self-catering. B r o c h u r e : T e l : 01892

Tel: 01273-601 203 Fax: 01273-621 973

Website:

722440,

Voice Mail/Fax:

01892

uww.keralaconnect.co.uk

M O J A C A R , u n s p o i l t A l m e r i a , Spain. O n

Castle Acre, Norfolk Vegan B&B Exclusively Vegan & Vege B&B in our large 18th century home adjacent to the castle ruins in picturesque medieval conservation village.

Vegan evening meals a speciality! From £16.50pppn.

www. paskin s. co. uk

t h e b e a c h two A p a r t m e n t s e a c h w i t h 3 b e d r o o m s , 2 b a t h r o o m s , t w o - s t o r e y small c o m p l e x , g u i t a r - s h a p e d pool. Available all y e a r r o u n d . Tel: 020 8866

The, OULSckoot Htouse

6804.

T A R N , F R A N C E s/catcring a p a r t m e n t .

S p a c i o u s c o n v e r t e d b a m sleeps 4 . J u n e O c t o b e r . Small village, p e a c e f u l area,

Magical seif-CAterituj lutlieUysfor two ui pccturt-fqu*. vilUjjt* IcUaI for txploruu) Sussex.. by vtjajis. HeifytvithjoodproinAtxL. Phone.for brochure-.

b o r d e r s forest. A r t t u i t i o n available.

Ktut

01798 812574

P h o n e J o n or Claire for details on

T e l e p h o n e W a k e h a m : 00 33 5 63 56 32

56.

St P a u l d e M a i n i a c , F - 8 1 1 4 0 , P e n n c .

W E S T C O R K self c a t e r i n g a p a r t m e n t s f o r singles, couples a n d families in p e a c e f u l

C&NTXCT

CENTRE

C O N T A C T C E N T R E is a caring, so l o w fees friendship agency, quite different from all others catering exclusively for vegans and vegetarians both in Britain and abroad for any purposes.

C O N T A C T C E N T R E enables you to choose friend(s) from detailed adverts and/or t o write an advert yourself w i t h o u t disclosing your name and address.

C O N T A C T C E N T R E gives full scope to y o u r individual wishes; you d o n ' t even have to complete a form. Instead a friendly ear is lent to every m e m b e r .

As w e c a n n o t tell all in this advertisement, please write for membership details from:

w o o d e d s u r r o u n d i n g s . O r g a n i c vegetables, b r e a d & vegan w h o l e f o o d s available. R e a -

WALES

PERTHSHIRE Glenrannoch House Vegetarian/ Vegan

Relax in our spacious comfortable house overlooking Loch Rannoch and Schiehallion. Log fires, o w n organic produce. Homemade organic breads, special diets catered for.

Brochure: Richard or Margaret Legate, Glenrannoch House, Kinloch Rannoch, Perthshire PHI6 5QA

ALL LINEAGE ADS MUST BE PRE-PAID

Ballylickey, Bantry, C o C o r k , Ireland.

Tel:

003532766146.

COWTSZCT

CEWfCE

(MV) B C M Cuddle, London W C 1 V 6 X X enclosing in SAE and sating your gender

E m a i l : greenlodge@bigfoot.com

TT-ff

et/~greenlodge

T h e Old Court H o u s e , Trefin

Vegetarian Guest House and C o o k e r y School Near St Davids on the Pembrokeshire Coast.

O u r 200 year old cosy cottage has en-suite rooms, open fire, delicious vegetarian/vegan food. Residential Cookery Courses www.pcmbrokeshire-online.co.uk/courthouse

HAY-ON-WYE BLACK MOUNTAINS The Old Post Office Uanigon, Hay-on-Wye Exclusively vegetarian/vegan

SOMERSET

s o n a b l e rates. G r e e n L o d g e , T r a w n a m a d r e e ,

E n - s u i t e £ 2 5 p.p. s t a n d a r d £ 1 7 p.p.

IMAGINE .

LUSH AND PEACEFUL COUNTRYSIDE, PRETTY HAMLETS AND VILLAGES. TRAFFIC FREE LANES. FOREST TRACKS AND FOOTPATHS. SUNFLOWERS. CHATEAUX. VINEYARDS. MELONS AND MEDIEVAL BUILDINGS. THIS IS OUR "REGION AUTHENTIQUE" WHERE RURAL LIFE REMAINS UNSPOILT

BY TOURISM. OUR GUEST HOUSE IS 100* VEGETARIAN AND VEGAN AND THE WELCOMING ATMOSPHERE WILL HELP YOU TO UNWIND AND RE-VITALIZE. EACH OF OUR SPACIOUS BEDROOMS HAS ITS OWN PRIVATE BATHROOM WE HOPE YOU WILL ENJOY OUR CORDON VERT CUISINE, USING OUR HOME-GROWN ORGANIC PRODUCE FRESHLY COOKED EACH EVENING PROVIDING "L'EXPERIENCE VEGAN".

FOR OUR NEW BROCHURE TELEPHONE (00 33) 5.45.71.47 49 OR WRITE TO:

PATRICIA COOKE, "LE BRAGIER" CHEZ ROBINET 16450 SAINT-CLAUD FRANCE Member of the Vegetarian Society Food and Dhnk Guild

R e c o m m e n d e d by W h i c h ? H o t e l and B & B Hay-on-wye 2 miles

^ O O R

LO/>

B r e c o n B e a c o n s 12 m i l e s

643 831694

^

Tel: 01497 820008

Get owoy from it all in the beautiful countryside of Exmoor National Park, ideal for walking. Exclusively vegetarian and vegan. Non smoking. Most rooms en-suite.

Telephone Nigel for colour brochure. www.exmooriodge.co.uk

~SEAPOINT~

E X M O O R NATIONAL PARK Comfortable Edwardian guest house with spectacular views across Porlock Bay and set in the heart o f Exmoor's wild heather moorland. Delicious traditional vegetarian and vegan cuisine. Fine wines. Log fires. Candle-lit dinners. Luxurious bedrooms, all en-suite.

ETB 2 crowns Highly commended AA 3 Q Recommended 2 day break N o v - F e b incl ~ £ 4 9 pp/DB&B Christine Fitzgerald, Seapoint, Upway, Porlock, Somerset TA24 8QE

36

The

Vegan,

862289

Winter

2000/1

C o T ^ A g e

oldpost-office.co.uk

CHAPEL STREET EXFORD SOMERSET TA24 7PY

Tel: 01643

Casseos

Black Mountains 1 mile

HOLIDAYS ABROAD

A N D A L U C I A P i c t u r e s q u e village in Alpujarras m o u n t a i n s near Granada. French c h e f J e a n - C l a u d e J u s t o n w e l c o m e s u p t o 12 guests, B & B o r full board. V e g a n c o o k e r y courses, guided walks, etc. English, French a n d S p a n i s h s p o k e n . V e r y r e a s o n a b l e rates.

M e m b e r s h i p d i s c o u n t . P h o n e : 0208 265 3277 ( U K ) o r 00 34 958 857 501 (Spain) f o r b r o c h u r e and prices, w e b site: wunv.iuu.org/atelier A N D A L U C I A C A S A 'Monchito' M o u n t a i n village c o t t a g e t o r e n t . R u s t i c w i t h m o d c o n s . B e a u t i f u l area, Forests, rivers, v i e w s s o u t h t o t h e M e d a n d N o r t h A f r i c a b e y o n d ; easy d r i v e u p t h e m o u n t a i n from e i t h e r G i b r a l t a r o r M a l a g a . Also, l i m i t e d n u m b e r o f spaces available f o r alli n c l u s i v e g u i d e d t o u r o f t h e local area in

Irelands o n l y V e g a n G u e s t h o u s e is w a i t i n g f o r you!!!!

All rooms en-suite, perfect for a motoring holiday of the south-west.

Fantastic Vegan o n l y food - y o u can trust everything on the table.

F o r b r o c h u r e : Tel 00353 63 98926 website: http://homepage.eircom.net/-cussenscottage

CHARITIES

V E G E T A R I A N ? G o o d . Vegan? Better still. D o n ' t stop t h e r e ! H e l p o t h e r s t o b e veggie too. H I P P O , t h e v e g a n c h a r i t y ( R C N 1075420), f e e d s v e g a n o r p h a n s a n d h e l p s provide p l a n t p r o t e i n f o o d s in A f r i c a .

P l e a s e d o n a t e o r a s k f o r details. H I P P O , Llangynog, Carmarthen SA33 5BS Telephone: 01267 241547

PUBLICATIONS

A H I M S A . Quarterly magazine of the A m e r i c a n Vegan Society. Veganism.

N a t u r a l Living, R e v e r e n c e f o r Life.

C a l e n d a r Year subscription £ 1 2 .

Address: PO Box H, Malaga, NJ 08328, USA. C A R I B B E A N C O O K B O O K forvegins, £ 3 . 0 0 inc p&p, cheques payable to Peter M a s o n , 3 0 W y n t e r Street, London S W 1 1 2 T Z .

V E G A N V O Y A G I N G Starve n o m o r e !

Vegetarian E u r o p e £9.99, Britain £ 7 . 9 9 , France £6.99, L o n d o n £ 5 . 9 9 f r o m bookshops or cheque/Visa/Mastercard to Vegetarian Guides, P O B o x 2284, L o n d o n W 1 A 5 U H C r e d i t card h o d i n e : 020 89865488.

F a x : 020 8533 5821.

Sae f o r c a t a l o g u e o f o t h e r g u i d e s . www.vegetarianguides.com

PAYMENT

ANIMALS DIARY 2001 Packed with news, information and campaigning stories about the animal world. Superb photos by lain Green. £5.

P r e - p a y m e n t please by cheque or postal order made payable to ' T h e Vegan Society', or by credit/debit card.

Eire and oi>erseas: Payment must be by sterling cheque drawn o n an British bank, by sterling International M o n e y O r d e r , or by credit card.

PUBLICATION DATES March J u n e , September, December

VEGETARIAN VISITOR 2001

COPY DATES

Completely new edition of the only annual guide to guest houses, hotels and B&Bs in England, Scotland and Wales, plus cafes, restaurants and pubs.

Establishments catering for vegans are clearly coded. £2.50 pbk.

25 Jan, 25 April, 25July, 18 O c t o b e r CONDITIONS OF ACCEPTANCE Advertisements are accepted subject to their satisfying the condition that the products advertised are entirely free f r o m ingredients d e r i v e d from animals; that neither products n o r ingredients have been tested o n animals; and that the c o n t e n t o f such ads does n o t p r o m o t e , o r appear to p r o m o t e , the use of non-vegan commodities. Books, records, tapes etc. mentioned in advertisements should n o t contain a n y material contrary to vegan principles. Advertisements may be accepted f r o m catering establishments that are n o t run o n exclusively vegan lines, provided that vegan meals are available and that the w o r d i n g of such ads reflects this.

INCREDIBLY DELICIOUS

T h e submission of an advertisement is deemed to warrant that the advertisement d o e s not contravene any Act of Parliament, n o r is it in a n y other way illegal o r defamatory or an infringement of any other party's rights o r an infringement of the British C o d e of Advertising Practice.

The Vegan Paradigm Cookbook.

Amazing n e w vegan cookbook from Gentle World. Over 500 cholesterol-free recipes, from quick easy meals to gourmet banquets. Extensive chapter on raw food preparation, with tips on cultivating a vegan garden and much more. Large format, 304 pages. A real treat, which also makes a great present. £15 pbk.

T h e Vegan Society reserves the right to refuse or withdraw any advertisement.

Although every care is taken, the Vegan Society cannot accept liability for any loss o r inconvenience incurred as a result o f errors in t h e wording, or the late or non-appearance of an advertisement.

RATES AND CONDITIONS

W h e n replying to an advertisement please mention that

All prices inclusive of V A T

Semi-display ( b o x e d )

Loyalty discount (repeat advertising): 1 0 %

Commercial: £ 8 . 5 0 per single column centimetre

Series prepayment discount (4 issues): 2 0 %

Order post free

column centimetre

Lineage

BOX N U M B E R S

Typesetting: £5.00

Jon Carpenter Publishing (VS),

Commercial: £7.92 for 20 words (minimum)

Direct Sales, 2 Home Farm

Additional words: 47p each

Cottages, Sandy Lane, St Paul's Tel/fax: 01689 870437

Spot colour (green): £5.00

Additional words: 29p each

Display (non-classified b o x e d ) & Inserts

Copy of Vegan in which ad appears: £ \ .95

Please ring for a rate card.

CLASSIFIED ORDER FORM Please insert this ad in the next

(LINEAGE)

issue/s of The Vegan under the heading 3

2

1

W h e n replying to a b o x n u m b e r address y o u r envelope as follows: Box No. , The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN3 7 7AA.

Graphic scanning: £ 5 . 0 0

Non-commercial: £5.41 for 20 words (minimum)

Cray, Kent BR5 3HZ

\Sgan

Non-commercial: £ 5 . 8 0 per single

Box N o : (per insertion) £2.40 extra

from

THE >

y o u s a w it i n

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

43

39

40

Please tick as applicable: Box number

E H Loyalty discount (repeat advertising)

The total payment due (see Rates and Conditions)

O

Copy of The Vegan in which my ad will appear

is £

^ J I enclose a cheque/PO payable to 'The Vegan Society' (Eire <5 overseas: payment must be made £y sterling International Money Order or sterling cheque drawn on a British bank) I

I Please debit my Visa/Mastercard/Access/Eurocard/Switch/Visa Delta/Connect card number*

Name on card

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

Signature

Start d a t e d • Name

•

•

•

Expiry date •

•

•

•

Today's date •

•

•

•

Switch issue no. •

•

Address Post code

Tel

Return to: Classified Advertising, The Vegan, Donald W a t s o n House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA, UK Tel 01424427393 Fax 01424 717064 * Minimum order value £5.00 This form may be photocopied

37 T h e

Vegan,

Winter

2000/1

Supports the vegan Society

sunflower

RESULTS N o v e m b e r 2000 1st

Cash prizes every month

h

T h e S u n f l o w e r Lottery M o w s you to m a k e regular donations to the Vegan Society a n d stand t h e chance o f winriihg c^sh prizes every months W M M ^ ^ y

There's more Every year, the winners of the preceding 12 monthly sunflower lotteries are entered into a 'Super' Sunflower Lottery for a chance to win £100.

H o w K works Every month three cash prizes - comprising 50% of that month's entry money - are drawn. A monthly entry is £1.50 but you can pay for as many entries as you choose. The draw takes place on the last working day of the month.

A list of the winners is published in The Vegan.

T o enter Fill out the form below and return it with your remittance for 3,6 or 12 months as required. Don't worry about forgetting to renew - you'll be reminded in good time.

Good luck!

Name

£26.85

D e c e m b e r 2000 1st £36.67 3rd

£24.45

SOCIETY

Address Post Code

Please enter m e for: 1 entry for 3 months @ £ 4 . 5 0 D 6 months @ £9.00 • 2 entries for 3 months @ £9.00 • •

£67.12

2nd

6 months @ £ 18.00 •

N u m b e r n n n n n n n n n n n n n n n n n n N a m e o n card

12 m o n t h s ® £ 1 8 0

12 months @ f36.00 •

I enclose a cheque/PO payable to 'The V e g a n Society' for £

Tel

•

or •

entries for •

• startdatennnn

Signed

months @ £

Please debit my Visa/Mastercard/Access/Eurocard/Switch/Visa Delta/Connect Card

E x P i r y d a t e n n n n switch issue NO • • Today's date D

C

•

LJ LJ LJ

Return to: The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards^jn-Sea, East Sussex TN37 7AA Tel 01424 427393 Fax 01424 717064 Participation is restricted to those residing in the United Kingdom

P r o m o t i n g w a y s o f living w h i c h are free o f a n i m a l products — for the benefit o f people, animals and the environment S O C I E T Y

WHERE THERE'S A WILL THERE'S A WAY T h e r e m u s t b e m a n y r e a d e r s w h o w o u l d like t o offer financial s u p p o r t t o t h e V e g a n S o c i e t y ' s u n i q u e w o r k b u t h a v e l i m i t e d m e a n s at t h e i r disposal. T h e r e is, h o w e v e r , a n easy w a y o f h e l p i n g regardless o f p r e s e n t c i r c u m s t a n c e s — by i n c l u d i n g a legacy t o t h e S o c i e t y i n y o u r w i l l . G r e a t o r small s u c h legacies c a n m a k e a real a n d e n d u r i n g c o n t r i b u t i o n to t h e p r o m o t i o n o f v e g a n ideals.

F o r t h o s e w h o w o u l d like t o m a k e a b e q u e s t t o t h e Society t h e f o l l o w i n g f o r m o f w o r d s is s u g g e s t e d :

CALLING AUTHORS & ARTISTS T h e Editor invites authors, artists a n d cartoonists to s u b m i t m a t e r i a l f o r p o s s i b l e p u b l i c a t i o n in The Vegan.

Fees negotiable.

Write to:

T h e E d i t o r , The

Vegan,

Donald Watson House, 7 Battle Road, St L e o n a r d s - o n - s e a , East Sussex TN37 7AA, UK. To ensure return of your work please enclose an SAE

GIFT AID Getting the Government to give to the Vegan Society • If y o u p a y i n c o m e t a x o r c a p i t a l g a i n s t a x ;

I beqneth to The Vegan Society, Registered Charity no. 279228, presently at Donald Watson House, 7 Battle Road, St Leonardson-Sea, East Sussex TN37 7AA, UK, the sum of £ , and declare that the receipt of tin Treasurer or other authorised officer of the said Society shall he good and sufficient discharge of such legacy.

• If y o u w a n t t o g i v e t o t h e V e g a n S o c i e t y ; a n d • If y o u w a n t t h e V e g a n S o c i e t y t o r e c l a i m t h e t a x you have paid All you have to do is sign and date a simple declaration and any donations you give to the Society will be worth an extra 28% Contact the Vegan

38

The

Vegan,

Winter

2000/1

Society

for more

details

You don't have to compromise on comfort - t r y a pair of Freerangers â&#x20AC;&#x201D; f/S ^ w a n d discover how wonderful A / animal f r e e can be. E v e r y pair is y hand made from Lorica - a revolutionary synthetic material t h a t ' s breathable, durable and yr supremely comfortable to wear. You'll be refreshed to know that Freeranaers offer style, / comfort and individuality unmatched by other vegan shoes. Shown above left Pine, right Fern just two of the styles from our new range for Men, Ladies Children. Send f o r our latest F R E E colour catalogue and see for yourself the range we have created f o r your lifestyle.

Nn^

f

J

Kind to Animals. Kind to your feet.

Call us f o r your Free brouchure 01661 831 781 / All products registered by the Vegan 5ociet\

Or visit our web site: www.freerangers.co.uk 9b Marquis Court Low Prudhoe Northumberland NE42 b P J Tel:(0166l) 831781 Fax: (01661) 830317

^^^^^ jp

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

Dr Hadwen Trust Humanity in Research K

J

i

^

l

^^^^^^^Hfl bout

the

Dr Hadwen

Trust...

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

1. N e w ! C h o c o l a t e - C o a t e d O r a n g e B i t e s ( 2 0 0 g ) Luxurious dark chocolate coats sumptuous orange jellies, to create a taste sensation. Made for sharing, but we don't think you'll want to! Vegan made with orange oil and no colourings whatsoever. 1a. One for £1.99 or 1 b. three for £4.97. S a v e £1.00.

3. S t a n d a r d A s s o r t m e n t ( 2 2 5 g ) The best in vegan chocolates. An irresistible selection of mouthmelting favourites, including Apricot Fourre, Orange Marzipan and Butterscotch Creme, in a white ballotin gift box. £5.79.

5. M i l l e n n i u m F u d g e (150g) This fudge is one in a Millennium!

Creamy, sweet and a vegan treat to eat.

More than a match for dairy cream fudge!

Comes in special gift box. £2.99

Order

In Britain alone over 2V2 million animals are used in experiments every year. These include cats, dogs, rabbits, monkeys and mice.

2. New! C h o c o l a t e - C o a t e d C o c o n u t Ice Bar ( 2 0 0 g ) A big-bar feast of creamy coconut and chunky chocolate. Vegan. 2a. One for £2.25 or 2b. two for £3.99. Save 51 p.

In contrast our research into cancer, diabetes, heart disease, dementia and other illnesses doesn't cause a single animal to suffer. By finding superior, nonanimal alternatives we can save animals from experiments.

4. R o s e a n d L e m o n T u r k i s h Delight (300g) This delicacy uses natural rose and lemon oil extracts to bring alive the taste of Turkish Delight. Full of vegan promise! £2.99.

By making a purchase or simply sending a donation, your support will contribute directly to our wholly positive work. j u s t a s m a l l s ^ ^ ^ 6. C h a m p a g n e L i q u e u r s (670g) Pop open a bottle of bubbly with a difference! Cork-shaped chocolates bursting with the delicate elegance of champagne liqueur. An excellent gift to celebrate those special occasions - birthdays, congratulations or just because you fancy a treat! Completely vegan. £6.99.

now

on 01462

436819

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

] P l e a s e s e n d m e a c a t a l o g u e a n d info a b o u t the Dr H a d w e n Trust. ] I w o u l d like to o r d e r : Qty. Total

1a.

1b.

2a.

2b.

3.

4.

5.

6.

O r a n g e Bites o n e for £1.99 O r a n g e B i t e s t h r e e for £ 4 . 9 7 C o c o n u t Ice B a r o n e f o r £ 2 . 2 5 C o c o n u t Ice B a r t w o f o r £ 3 . 9 9 Standard Assortment R o s e a n d L e m o n T u r k i s h Delight Millennium Fudge C h a m p a g n e Liqueurs

£1.99 £4.97 £2.25 £3.99 £5.79 £2.99 £2.99 £6.99

^

I enclose a cheque/PO made out to "Dr Hadwen Trust" for £

Total

Name

Address

.Postcode..

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

Thank you for your support.

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

^