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EGAN INFANTS ase Histories
l/ie most comprehensive cover of vegan infants ever published
Please send A5 size or larger s.a.e. for:- pl*«**T":k Information pack on range of products D/ree
N o w includes t h e first y e a r ' s m o n i t o r i n g o f t h e i n f a n t s . The Society's Dietitian says: "this year's reports are additional evidence that a vegan child does develop heathily and normally on a vegan diet" Medical research paper on P e a Protein [HI free Vegan Infants Case Histories booklet U£2 BLOCK CAPS
Name Address P l e a s e send to P l a m i l F o o d s Ltd. Folkestone Kent C T 1 9 6 P Q
Spring - a time of renewal, and nowhere more so than at the Vegan Society where huge changes are being made to ensure that we maintain our pre-eminence in the vegan firmament of the 21st century.
in this issue
Before outlining the changes, I should remind you of all the work that the office already does with just seven members of staff and our invaluable volunteers'. servicing a large membership producing a quarterly magazine providing advice and information for thousands of enquirers publishing the Animal Free Shopper and the Vegan Passport marketing our Trade Mark logo providing vegan merchandise by mail order producing leaflets, information sheets and booklets prison liaison work maintaining a website and we know from our survey that you all want more - particularly greater media presence (see page 28). So what's been happening? The website (see page 23) has been redesigned with a secure server to accept subscriptions, donations and orders online. The new telephone system is interlinked with our computer network so all staff have email and internet access at their desks and can communicate more effectively with the world at large. Software upgrades have speeded up production of the magazine. Nutritional advice sheets are being revised with an eye to excellence. An editorial board has been established to improve the quality of all information from the Society, especially the magazine. A Press Officer is being recruited to capitalise on all these improvements and to raise the profile of the Society. Nothing is for free, however, and costs continue to rise inexorably, so more funds must be generated. Greater efficiency will flow from a computerised accounts system and interlinked databases.
Veean
It is only through your support that we can provide all these services, so please encourage other vegans to join the Society so that we can go from strength to strength in supporting the growing number of vegans in the UK and putting veganism firmly on the map in terms of media and public awareness.
2
NEWS
4
SHOPAROUND
7
GROW VEGAN
8
WHAT - NO FISH?
10
WHO ARE THE GREAT APES?
13
WORLD VEG CONGRESS GOES VEGAN
14
FULL OF BEANS
15
DIET AND BONE HEALTH
17
CREATE A KITCHEN GARDEN FOR ALL SEASONS
18
WINDFALL RECIPES
21
BEAUTY 2002
22
COMPLEMENTARY THERAPIES
23
WEBSITE CORNER
25
GMOs & FOOD LABELLING
27
POSTBAG
28
MEGAN THE VEGAN
29
REVIEWS
30
LISTINGS
31
LOCAL CONTACT NEWS
32
VEGAN SOCIETY LOCAL CONTACTS
33
CLASSIFIEDS
36
PRIZE CROSSWORD/COMPETITIONS
RICK SAVAGE
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The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA, UK
Editor Rick Savage Design and production by Geeringsof Ashford Printed by Geerings of Ashford on G Print chlorine-free paper
ISSN 0307-4811 Local rate 0845 45 88244 Tel 01424 427393 Fax 01424 717064 e-mail: info@vegansociety.com
Editorial Support Rhian Thomas, Jules Farrar and James Southwood Front Cover artwork: Kate Corder
Š The Vegan Society The views expressed in The Vegan do not necessarily reflect those of the Editor or of the Vegan Society Council. Nothing printed should be construed to be Vegan Society policy unless so stated. The Society accepts no liability for any matter in the magazine. The acceptance of advertisements (including inserts) does not imply endorsement. The inclusion of product information should not be construed as constituting official Vegan Society approval for the product, its intended use, or its manufacturer/distributor. Contributions intended for publication are welcomed, but unsolicited materials will not be returned unless accompanied by an SAE. 1 The Vegan, Spring 2002
'CONSUMER IS KING' SAYS LINDA MCCARTNEY FOODS
NEW ANTI-DAIRY CAMPAIGNING GROUP
G O V E R N M E N T TAKES UP A N I M A L SANCTUARIES B i l l Ian Causey's Animal Sanctuaries (Licensing) Bill has been taken up by the Government and looks certain to become animal welfare law. The Bill recommends that all animal rescue groups be licensed to reduce the possibility of animals being kept in unfavourable conditions or sanctuaries becoming overcrowded. For further information contact Ian
A U S - A N I M A L S IN U B S INFO SERVICE ALIS (pronounced Alice) is an online database (www.alisdatabase.org) supported by the Humane Education Network. ALIS contains simple summaries of books and articles on alternatives to animals in research, testing and education.
V E G A N A N D VEGETARIAN G U I D E TO NORFOLK Visiting Norfolk? Get this comprehensive guide to the county for ÂŁ2.50 (including p&p) from Gabrielle Rose, Vegan Society local contact in Norfolk. Contact details: 5 The Shrublands, Horsford, NR10 3EJ
DELIA SMITH A FAN OF MCDONALD'S According to a report in the Daily Telegraph on 4 December, Delia Smith is glad that McDonald's has given Britain 'an acceptable standard of fast food'. Delia recently got her name in the dictionary: doing a Delia - which surely doesn't mean eating at McDonald's? 2
The V e g a n , S p r i n g
2002
YDairy is a new group set up to raise awareness of the health risks associated with dairy and to promote a healthier, dairyfree lifestyle. They provide information on how dairy products affect our health and how to eat and live well on a vegan diet. Monday 11th March from 7pm to midnight at The W h i t e Swan, 13 Blackheath Road, London SE10 8PE will be dairy awareness night, when they will be talking about YDairy and the issues surrounding dairy, providing delicious vegan food, information packs and live music. Since this is the first of its kind for Ydairy, the event will be relatively small, with 50 tickets available, price ÂŁ7 in advance. Anyone interested in coming along should email
SOUTH KOREA LEGISLATORS WANT DOG MEAT ON THE MENU
On 28 December 2001, twenty members of the South Korean National Assembly, from the opposition Grand National Party, introduced a Bill to legalise the butchering and selling of dogs for meat. One of the supporters of the measure, Song Seok-chan, told the South African Press Agency "By legalising dog-eating w e expect to prevent foreign criticism that pops up every time w e host an international event." The Korean Animal Protection Society founded by Sunnan Kum and International Aid for Korean Animals founded by her sister Kyenan Kum both oppose the move. Contact details: PO Box 20600 Oakland CA 946200600 USA; visit their web site www.koreananimals.org where you will also learn about the practice of boiling cats alive to produce so-called medicines.
IN TOO DEEP
On 31 January, Compassion in World Farming (CIWF) Trust launched its report on the welfare of farmed fish. The report shows that serious problems surround salmon and trout farming. It finds that cruel and unacceptable fish slaughter methods are still in widespread use, such as suffocating fish in air or on ice. Also, farmed fish are subjected to high stocking densities, injuries, blinding cataracts, long periods of starvation and infestation of salmon with parasitic sea lice. It looks likely that the next fish to suffer such practices commonly will be cod (Gadus morhua). Because of the decline in cod fisheries, rearing trials have been conducted in Canada, Denmark, Norway and the UK. Over 15 tonnes of farmed cod were produced from Scottish farms in 2000, with projections of 41 tonnes in 2001. Contact details: CIWF Trust, Charles House, 5A Charles Street, Petersfield, Hants., GU32 3EH
VEGGIES NOTTINGHAM AND RAINBOW CENTRE
Veggies and the Rainbow Centre will be moving in late March to 245 Gladstone Street, Nottingham, NG7 6HX. The centre first opened in 1984 and has provided resources to individuals and groups for social change. It works to promote causes of social justice, animal rights, green issues and mutual aid. In addition to the cafe, library, information exchange, internet/computer access, the new location will allow other projects - possibly vegan cookery classes, urban permaculture gardening, a venue for local performers. Money is still needed to help pay for the new centre. If you would like to help, cheques should be made payable to 'Rainbow Centre Moving On' and sent to the new address above.
Representatives from the Vegan Society and the Vegetarian Society met representatives of Linda McCartney Foods on 12 December 2001 at the company's factory in Fakenham, Norfolk to discuss the 'new improved' formulations which have resulted in none of their products being vegan. While the company was prepared to test vegan formulations against vegetarian ones with their focus group tasters, they were adamant that they would go with whichever formulation suited the tasters best because, according to Mr Pav Chandra, 'the consumer is king'. The Vegan Society has pointed out that the company does observe certain ethical boundaries and should not abandon the market it had already established among vegans. Meanwhile, certain of their products in the USA will remain vegan because they are unable to source freerange eggs there! W e are currently awaiting the outcome of the tasting trials. In the meantime, no Linda McCartney products are vegan - despite what is stated in Linda's cookbooks.
MYCOTOXINS IN PISTACHIO NUTS FROM IRAN
The Food Standards Agency (FSA) recently published Survey of Nuts, Nut Products and Dried Tree Fruits found high levels of mycotoxins in the nuts, including aflatoxin B1. The FSA is calling for a ban on pistachio nuts imported from Iran and is urging the European Commission to reinstate the 1997 ban on Iranian pistachios. As well as pistachios, the survey revealed unacceptably high levels of af latoxin B1 in two brands of peanut butter. The European Commission has issued Rapid Alert System warnings throughout the European Union.
CANALSIDE CAFE, GAS STREET BASIN, BIRMINGHAM
From Easter this popular cafe in the 18th century lock-keeper's cottage will be serving exclusively vegan/vegetarian food and will be open from 8am to 11 pm seven days a week one place that won't be shut whenever you visit Birmingham.
FAIRTRADE MANGOES COME TO UK The Co-op will be the first to sell these mangoes nation-wide, just as it was the first to sell fair trade bananas. The mangoes will be sold under the Co-op fair trade label and will carry the Oke sticker.
CURRY REPORT ON THE FUTURE OF FOOD AND FARMING The Policy Commission on the Future of Farming and Food, chaired by Sir Don Curry and charged with seeing 'how to create a sustainable, competitive and diverse farming and food sector', reported on 29 January. The report's central theme is reconnection reconnecting farmers to their markets, reconnecting the food chain with a healthy and attractive countryside, reconnecting consumers to what they eat and where it comes from. What does all this mean? The Commission wants to stop subsidising farmers through the Common Agricultural Policy (currently £3 billion per year), which it regards as serving no one's interests, and retarget the taxpayers' money to farmers for looking after the countryside. It also wants to provide 'free' advice services to help farmers change and put in place measures to help farmers get a better price for the food they produce. In addition, the Commission has recommended honest labelling to empower the consumer, a national champion for local food, and a comprehensive nutrition strategy to encourage healthy eating. Net savings to the public purse: minus £500 million over the next three years.
MEAT AND CANCER A Reuter's story on December 20 reported a study carried out by Mary Ward, Hong-lei Chen and others at the National Cancer Institute, Tuft's University, Boston. This study showed that people who ate meat-rich diets had more than three times the normal risk of developing oesophageal cancer and twice the risk of stomach cancer; those who consumed lots of dairy produce had double the risk of both.
TOXIC EGGS According to a new report published on 16 January by the Soil Association, up to three quarters of a million eggs eaten every day contain residues of a toxic drug widely used by intensive poultry farmers. The drug lasalocid (pronounced lasal-o-sid) is found in 2.6 per cent of chicken eggs and chicken meat and was present in 60% of quails' eggs tested by the Government's Veterinary Medicines Directorate. Consumers are theoretically protected from veterinary drug residues by maximum residue limits set by the European Commission, but as lasalocid is sold as a feed additive by pharmaceutical companies and feed merchants rather than prescribed by vets, no residue limit has been set. The additive is routinely given to chickens and turkeys as a preventive treatment against coccidiosis an infectious disease caused by a parasite which damages the birds' intestines and can cause death. The answer, as ever, is: GO VEGAN!
LAST CHANCE RALLY GM rally at Stratford upon Avon town hall on Saturday 9th March - doors open at 10.30am for a 12pm start. There will be an option to protest at a local field trial site at Long Marston coaches will be laid on.
FOOT AND MOUTH AFTERMATH According to official figures, more than 4 million animals, mainly cattle and sheep, had to be slaughtered. The National Farmers Union blames the disaster on illegally imported meat and wants to limit meat imports by calling for tighter import controls. Meanwhile, it seems that many sheep farmers are cutting costs by abandoning their sheepdogs. After the killing of millions of animals and the paying out of billions of pounds of taxpayers' money in compensation (even though foot and mouth was an insurable risk before the outbreak), it is business as usual for the farmers. On 22 January 2002 the International Office of Epizootics (OIE) in Paris decided to grant Britain foot and mouth free status. That means the resumption of live exports.
KAVAKAVA WITHDRAWN FROM SALE On the advice of the Medicines Control Agency, health food stores have withdrawn the herb kava kava (used for its relaxing qualities) from sale because certain formulations have been implicated in liver toxicity. The types principally involved are synthetic kavain and the acetonic extract containing 70% kava lactones by volume. The ethanolic extracts typically contain 30% kava lactones while the amount found naturally in the dried root is between 3 % and 20%.
CRANKS CLOSE DOWN AFTER 40 YEARS Three years ago the company was bought by Capricorn International, owners of the Nandos chain of chicken restaurants, and £1.5m was invested in refurbishing the Cranks London outlets. In early December 2001, however, Capricorn announced that it was closing the London restaurants and selling the brand to Nando's Grocery Ltd. Only one Cranks, in Dartington, Devon will remain open; all the London restaurants were due to be closed by the end of January 2002.
SHEEP COUNTING AND INSOMNIA Allison Harvey and Suzanna Payne at Oxford University have found that picturing an engaging scene takes up more brain space than counting sheep and is more effective at inducing sleep. So if you can't sleep, think of an engaging country scene.
CENTRE FOR STOCK-FREE VEGAN ORGANIC CULTIVATION The Vegan Organic Trust (VOT) is appealing for support to set up a centre for vegan organic cultivation. VOT aims to become a certifying agency for stockfree vegan organic farms and to establish a research centre for advancing vegan organic farming techniques. Contact details: VOT, Anandavan, 58 High Lane, Chorlton-cum-Hardy, Manchester, M21 9DZ. T. 0161 860 4869 or email:
VEGGIE PRIDE
The second Veggie Pride demonstration will be held in Paris on May 18 2002. This is an annual event to express pride in refusing to kill animals for food. The first was held on 13th October last year. Coverage of the event can be found on www.veggiepride.free.fr and there is also an English translation of the Veggie Pride manifesto.
VICTIMS OF SPORT
Millions of pheasants are bred every year to provide 'sport' for shooting parties. Kept in unnaturally large groups, they become aggressive, so to solve this problem the birds are made to wear bits or 'specs' (aka blinkers). Farm Animal Welfare Network (FAWN), which incorporates Chickens' Lib, have produced a new postcard showing the abuse to pheasants and is calling for a worldwide ban on bits, specs and other such abusive devices for ALL species of bird. The card comes in two versions - one addressed to MPs and the other blank. They are available from FAWN, £1 for 5. Contact details: PO Box 40, Holmfirth, HD9 3YY T. 01484 688650
THE WHITE STUFF
The Dairy Council's advertising campaign to boost milk sales added an extra 82 million litres to UK sales over 18 months and cost £9 million - 11 p for every additional litre or 6p for every extra pint sold. Just sells itself I
WEBSITES
Worth a visit: www.vitalita.com - vegan recipes and cookbooks. Those who wish to follow up on the Islamic Teachings article in the last Vegan, see www.islamveg.com And who is funding www.animalrights.net? A very well produced antianimal rights website - by all means let them know what you think of their views.
3 The Vegan, S p r i n g
2002
ORGANIC BOTANICS
The range of vegan goods j u s t keeps getting bigger. Debbie Holman reviews some innovative new products, and G e m m a Barclay takes the digital photographs.
KISS M Y F A C E
This company came into being t o cater for t h e increasing number of people w h o are concerned about exactly w h a t they are putting on their skin. Kiss M y Face products are simple, pure and 100% natural, w i t h no synthetics or chemicals, artificial preservatives or fragrances. The ingredients for their face care systems are both aromatic a n d effective. All ingredients come f r o m r e n e w a b l e sources and are environmentally sound w i t h many of t h e herbs being g r o w n in their natural ecosystems. The company kindly sent us a w o n d e r f u l box of assorted goodies, w h i c h w e shared o u t a n d tested: Olive a n d A l o e Moisturiser (For Sensitive Skin), Rough Thyme S h o w e r Gel, Pure Olive Oil Soap, Everyday Moisturiser SPF15, Moisture Shaves, Liquid Rock Roll O n Deodorant, Active Enzyme Deodorant, Chinese Botanical Moisturiser. Please note t h a t some Kiss M y Face products contain honey or bee products, but n o n e are animal tested.
Moisture
SHAVE
Moisture
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The V e g a n , S p r i n g
2002
Kiss M y Face products can be ordered direct from the company, and there are an increasing number of stockists. Tel 01686 629919 or Fax 01686 623918 e-mail com
www.milfordcollection.com Kiss M y Face, Units 11-12, Vastre Industrial Estate, N e w t o w n , Powys.
SWEET WHEAT M a n y forms of w h e a t grass are appearing on t h e market as more and more people realise its superb nutritional value. The snag is that the actual juice is difficult to store and make, a n d to many people the taste is offputting. It w a s therefore refreshing to find that Xynergy. Health products do a highly concentrated capsule suitable for vegans a n d also a powder. W e tested both of these and found t h e m much more pleasant t h a n the juice, and far more convenient. Just t w o capsules or one teaspoonful of t h e p o w d e r was f o u n d to boost energy levels and also
aid recovery from hangovers! The product is organic and freeze dried t o preserve all the goodness. Available from Xynergy - mail order 01730 813642 (open 24 hours w i t h answerphone) Fax 01730 81S109. Cost (correct at time of going to press) 60 caps (30 days supply) £21.55, 15g (45 days supply) £19.95. There is also a catalogue, but please note that not all products are vegan.
ALPRO PROVAMEL SOYA MILK Alpro have produced a new fresh soya milk with calcium and vitamins, which needs to be kept refrigerated (unlike the conventional UHT soya milk). Even so, most cartons have at least a couple of weeks' shelf life. The milk contains vitamins E, B2, D and B12, as well as calcium, making it an important part of a balanced vegan diet. W e tried it on its o w n first, straight from the fridge, and noticed it had a creaminess not found in UHT soya milk. The taste was different and most people preferred it in the raw state. In tea its creaminess did not mingle well with the drink, but in coffee and cereal drinks it tasted delicious. W e also tasted it on cereals; again, because it had a richer flavour it was a definite improvement. The milk does contain flavouring, but most tasters liked it. For information contact Alpro (UK) Ltd, Altendiez W a y , Latimer Business Park, Burton Latimer, Northamptonshire NN15 5YZ. Tel 01536720605 Fax 01536 725793. E-mail
This company, whose cofounder Celsi Richfield is a vegetarian, claims that its 90% organic Moisturising Nutritive is the purest skin care product on the market. Organic Botanies kindly sent us their t w o moistu risers, the light/medium and the extra rich. Both are packed in attractive green glass jars and smell wonderful. Having been used to either the perfume or chemical smell of most moisturisers, the scent of lavender and ylang ylang was very refreshing. All ingredients for these creams are cold pressed, steam distilled or infused so as to maintain the active ingredients Our testers thought that both creams were the nicest and most effective they had tried, with the extra rich version scoring points for smoothing out mature skin. The overall effect of the creams was wonderfully soothing and the skin still felt nourished and supple 14 hours after application. W i t h both creams, a little goes a long way, making them excellent value at £12.95 for a 60ml pot, post and packing free. Organic Botanies can be contacted for a free sample of the moisturisers, or for more information. They will also be producing an organic cleansing milk and toning lotion soon. Organic Botanies, PO Box 2140, Hove, East Sussex BN3 5BN. Tel/Fax 01273 773182.
INGAMELLS LUXURY FLAPJACK AND MUESLI BARS. These flapjacks and muesli bars are all vegan and are handmade. They come in several delicious flavours; double chocolate, banana and apricot, fig and orange, cranberry and orange and tropical with coconut, lime, papaya, mango, pineapple etc. W e were very kindly sent t w o boxes of all the flavours and managed to persuade a f e w staff members to taste test them I The double chocolate was definitely the favourite (perhaps because w e are all chocoholics!). It was of excellent quality and not composed of crumbly oats as some are but blessed w i t h a firm texture and a hint of crunchiness. As there was a separate chocolate topping on the flapjack the chocolate taste came through loud and clear and the bar was both rich and filling. Almost a meal in itself with a piece of fruit! The cranberry and orange flapjack was very popular as it was very moist and sweet w i t h an underlying fruity tang. It was a very soft and sweet flapjack w i t h a nice sticky consistency. The tropical flapjack had a great variety of tastes w i t h different fruits apparent in each bite and a very soft moist texture. It was pleasantly sweet but still tangy w i t h the lime flavour very much in evidence. The banana and apricot and the fig and orange w e r e muesli bars and so slightly different in composition. The banana and apricot was the favourite here as the bar was very fruity and chewy w i t h just a hint of crunchiness and a sharp sweetness that gave a very satisfying snack. The fig and orange although the least favourite among our tasters, was still delicious as it had a nice zesty taste-not overpoweringly citrus but sweet and crunchy. These flapjacks and muesli bars will be sold over the internet and by mail order. For further details contact
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LITE JACK ORGANIC FLAPJACKS A new flavour, Lemon and Ginger, has been added to the range. Being less t h a n 3 % fat, w h e a t free, and sweetened w i t h apple juice and rice syrup, the flapjacks are excellent for t h e health conscious. The texture of the new flapjack was moist but not too greasy, but w e f o u n d the lemon peel rather overpowering and the ginger virtually undetectable. Other flavours available are Apricot, Apple and Raisin, and Strawberry. Available from health food shops or online and by mail order from www.goodnessdirect.co.uk Phone 0871 871 6611 for a free colour catalogue.
Baby Organix have scooped t w o prestigious food industry awards in the past f e w months. They sent us a selection of vegan baby foods t o try. Most w e r e individual jars such as Tender S w e e t Corn, Carrot and Pea a n d Banana Porridge. All recipes are free from additives, flavourings, thickeners, added sugar, processing aids a n d unnecessary fillers. They start from 4 months as smooth purees and build up t o snacks at 6 to 12 months old. They sent us t w o cereal bars t o try: Raspberry and Apple, a n d Apple a n d Orange. These w e r e delicious - soft and chewy as well as fruity, w i t h only t h e natural sweetness of sultanas and juices. Perfect for vegan toddlers w h o n e e d a nutritious and tasty snack!
W e w e r e given o n e of t h e t h e m e packs t o try, consisting of a green clay paste face mask, a tea tree a n d eucalyptus essential oil soap, a pure tea tree oil a n d a t e a tree complexion facial cream. This aromatherapy pack w a s for oily skin. Our tester f o u n d t h e face mask very d e e p cleansing, leaving her face soft, smooth a n d refreshed. She described it as luxurious and long lasting. The soap bar smelt a bit 'soapy' but w a s very beneficial as it h a d antibacterial a n d astringent properties. Again, it left t h e skin silky smooth a n d clean. She also liked t h e tea t r e e complexion facial cream, as it w a s light, not sticky a n d easily absorbed, leaving t h e skin moisturised but not greasy. It felt as t h o u g h t h e cream w a s cleansing a n d healing as w e l l as moisturising t h e skin. T h e pack costs £13 a n d is o n e o f several original a n d selection packs available direct f r o m w w w . s c e n t b y n a t u r e . n e t Scent By nature PO Box 90 Gt Y a r m o u t h NR29 3FN Tel 01493 369678 Fax 01493 369259.
There will be a feature o n baby foods and products in a future issue. M e a n w h i l e , the Organix range of porridges and desserts w e r e all f o u n d very acceptable t o our palate. Organix Brands, Knapp Mill, Mill Road, Christchurch, Dorset BH23 2LU. Tel 01202 479701. Fax 01202 479712 www.babyorganix.co.uk
WINNERS OF LUSH COMPETITION Ban.in.:
Mweberry
1st Prize for Crocodile G & T Holder (picture) 2nd Prize for Terry t h e Turtle , Stevenage Other W i n n e r s Vandra Edwards w i t h Flossie t h e Dog M a r y Barton w i t h B a t h r o o m Cat A Tait w i t h B a t h r o o m Lady 7 The V e g a n , S p r i n g
2002
VEGETARIAN National Rally, M a r c h a n d Festival London: July
Saturday, 13,
2002
Rally at n o o n in K e n n i n g t o n Park Kennington Park Road, London SE11 ® Oval • move off at 1pm for a peaceful & colourful march through central London F o o d for Life Festival Camden Centre. Judd Street London WC1 O Kings Cross • 11am - 7pm • stalls • vegan food • talks • children's activities • licensed bar • cookery demos Sponsored by Viva!, FAWN, CIWF, The Green Party & PETA and supported by The Vegan Society Free flyers from Viva! 12 Queen Square, Brighton BN1 3FD www.factoryfarming.org.uk
ENTIRE RANGE
SUITABLE FOR
VEGANS
HEMPSEED OIL IN EVERY BAR • UNPERFUMED AND ESSENTIAL OIL RANGES HANDMADE IN SHEFFIELD . TESTED ON HUMANS! • NO UNNECESSARY ADDED CHEMICALS • NO ARTIFICIAL PRESERVATIVES, COLOURINGS OR FOAMING AGENTS
ANIMAL FRIENDLY FOOTWEAR Send name and address for free colour brochure, range includes mens and ladies shoes and boots, leisure shoes, walking boots, safety boots, jackets, belts etc... 12 Gardner Street, Brighton. East Sussex, BN1 1UP Tel/Fax: 01273 691913
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Offers a unique range of Natural skin care products for Men & Women Natural Elements has been created from the finest essential oils, plant extracts and vegetable derived materials, offering therapeutic benefits.
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Registered with the Vegan Society the products do not contain any anima) products and are not tested on animals Available through mail order: Evergreen House, Vale Croft, Claygate. Sy KT10 ONX (T) 01372 465414 - (F) 01372 465577 Buy on-line: www.essentially-yours.co.uk - or from our shop Boddzone, Unit C12, Hastings Pier, Hastings, E.Sussex TN34 1LA. Please call now for a free brochure.
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Vegetable glycerine occurs naturally in the soapmaking process, a n d we do not extract it from our soaps. W e also use a high olive oil content in our recipes a n d all fruits, vegetables, oatmeal a n d lavender flowers are organic.
WITH THE VEGAN
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TRY IT AND FEEL THE
2002
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 charm no 228102
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A TIMELY OCCUPATION
Spring is here again and what better time to think about new beginnings. If you have some outdoor space, even if only windowsills and/or bare concrete and have been thinking about establishing some edible plants, send off for a few seed catalogues and take the plunge. Don't be scared off by seed sowing - you usually get quite detailed instructions on the back of seed packets and let's face it, no one else but you and your household need witness any 'teething problems'! With the aid of a few basic principles, you can be confident that nature will take its course. If, like me, you will be growing mostly from containers, you will appreciate the smaller fruiting/vegetable varieties and/or those with a compact habit. A word of caution here, though, as many of the dwarf seed varieties advertised are not organic. Apart from the obvious differences in the origin and treatment of the seeds, the seeds may not 'come true' in subsequent generations for most cultivars and hybrids, or may indeed be so inbred by companies that subsequent plants produce no fertile seed at all.
DOING YOUR HOMEWORK
Before embarking on your journey of 'self-sufficiency', it is a good idea to think about what kind of plants you want to grow, given the space that you have. For instance, you may choose to start with a small range of nutritious vegetables and fruits of your liking with a few 'companion plants' to help provide a natural balance of wildlife, together with some colourful or scented plants for pure enjoyment. You may want to think now about growing a 'plant food' plant like comfrey which provides a good fertiliser when rotted down in water, especially for flowering and fruiting plants, as well as acting as a useful compost accelerator. It's probably best not to obtain too many seeds at first so that you have time to concentrate on just a few and don't make too much of an initial investment.
I have included details of some catalogues which I know supply organic seeds and useful products and I have chosen small and compact vegetable varieties from The Organic Gardening Catalogue which directly funds the work of the HDRA in researching and promoting organic gardening. Much to my delight, the Tamar Organics catalogue includes a 'vegan mix' coir compost for seeds and cuttings which can be delivered straight to your door - ideal if you have no means of private transport. For vegetables, why not try some of the following: Broad beans 'Supersimonia' for iron and protein; carrots 'Stella' for vitamin A; 'cut and come again' lettuce 'Bionda Foglia' for vitamin C and minerals; 'Red Baron' onions for immune system boosting flavonoids; potatoes 'Earlybird' for vitamin C, carbohydrate and some protein; parsley 'Champion Moss Curled' for iron, calcium and vitamin C; tomatoes 'Gardeners' Delight' for vitamins A and C and flavonoids; spinach 'Matador' for iron and vitamins A and K, and runner beans 'Scarlet Emperor' for iron and protein.
FOR 'COMPANION 1 AND HERB PLANTS TRY: Chives, sage and thyme attractive to bees; Hyssop attractive to hover flies and bees; Lavender, rosemary and yarrow attractive to bees and butterflies; Calendula (pot marigold) for colour, and attractive to bees and hoverflies as well as acting as an insect repellant; Wormwood as an insect repellant; Rue as an insect repellant and said to deter cats; Roman chamomile attractive to beneficial insects and for beneficial effect on plants growing nearby - can also be used as a general plant tonic and liquid feed when flowers are infused with garlic.
GETTING DOWN TO BASICS
Without going into the detail of how to treat every type of seed, as this will generally be described on the seed packet, I should like to offer a few basic
principles to help demystify seed sowing. Whether you start indoors or outdoors depends on the particular seed, and this will be specified. For indoor planting, you can use a variety of used food containers such as dessert pots, ready meal trays and so on, so long as you make drainage holes with a skewer or similar implement. For outdoors, you may prefer to use more aesthetic containers such as small terracotta pots for starting off. The compost should be of a fine, crumbly texture. You can either buy it in bags, as mentioned above, or make your own, though at first you may not have the
RAW MATERIALS AVAILABLE
Once you have filled the container and firmed it down gently with your palm, it is important to ensure that the compost is moist by sitting it in a tray or sink of water. You can then sow the seeds in it without disturbing their position by watering from above. The depth that you sow them depends on the size of the seed, which basically reflects the amount of nourishment it contains before it is ready for food from above the soil surface, i.e. from sunlight. Smaller, finer seeds should be sown on the soil surface or just below, while larger seeds need to be sown deeper. As a general guide, sow to about twice the diameter of the seed. Finally, using an old sieve, sieve compost over the seed and firm again gently with your palm. If sowing indoors, cover the container with an old transparent freezer bag or similar to ensure sufficient warmth. It's a good idea to suspend it over the container using a couple of short lengths of cane or similar and to puncture it to allow ventilation against 'damping off', a fungal disease which often affects seedlings. Then place on a fairly sunny windowsill, but without direct sunlight, and wait! Once you get to the stage of moving the seedlings when they're looking more robust and overcrowded, be sure to handle them by their leaves and not
their stems as this can be damaging. You will also need to use a more nutrient-rich and water-retentive 'next stage' compost for the growing plant, and be sure to cover the drainage holes of larger containers with old bits of household crockery, known as' 'crocks', to prevent blockage. Again, water the compost well before planting. Best of luck with your endeavours and happy
eating!
USEFUL ADDRESSES
The Organic G a r d e n i n g C a t a l o g u e 2002
Riverdene, Molesey Road,
S u f f o l k Herbs
Monks Farm, Coggeshatl Road, Kelvedon, Essex C05 9PG. Tel: 01376 572456 Fax: 01376 571189 Website: www.suffolkherbs.com T a m a r Organics
The Organic Garden Centre, Gulworthy, Tavistock, Devon PL19 8JE Tel: 01822 834887 Fax: 01822 834690 Terre de Semences
Chris Baur, Ripple Farm, Crundale, Canterbury, Kent, CT4 7EB Tel: 01227 731815 1227 730790 Websites: www.terredesemences.com and www.organicseedsonline.com Send ÂŁ5.00 for substantial catalogue, cheques made payable to 'Terre de Semences'
GROW VEGAN PUZZLER W h a t is the name given to a fungal disease affecting poorly ventilated seedlings? (a) wilt (b) mildew (c) damping off All correct entries will be entered in a draw for a Hemp Wallet. Send your answer on a postcard to: Grow Vegan Puzzler at The Vegan Society's usual address by 12th April 2002. The correct answer to the Winter Grow Vegan puzzler was (c) a 'dioecious' plant and the winner was London
9 The V e g a n , S p r i n g
2002
What - no fish? By S a n d r a Hood, Dietitian T h e benefits of t h e long chain fatty acids f o u n d in fish have b e e n discussed for many years, since certain populations consuming diets high in fatty fish w e r e f o u n d t o be relatively protected f r o m cardiovascular disease, a n d long chain omega-3 polyunsaturated fatty acids, particularly EPA a n d DHA, m a y have contributed t o t h e reduced risk. Nowadays, w i t h m o r e westernised diets, intensively f a r m e d fish a n d polluted seas, t h e r e may no longer be t h e same a d v a n t a g e s in consuming fish. V e g a n s a n d vegetarians support t h e ethical a n d ecological arguments against e a t i n g fish but may be unsure a b o u t t h e health effects of excluding fish f r o m t h e diet. T h e r e is evidence t h a t omega3 fatty acids f r o m fatty fish significantly reduced mortality in p e o p l e w i t h cardiovascular disease (Burr et al. 1989; GISSI 1999). T h e results of t h e study by d e Lorgeril (1999) based primarily o n plant omega-3 fatty acids, however, s h o w e d m o r e t h a n t w i c e t h e benefit f o u n d in t h e fish oil trials m e n t i o n e d above. In addition, a v e g a n diet protects against n u m e r o u s chronic diseases, including heart disease, w i t h o u t t h e so-called benefit of fatty fish.
POTENTIAL HARMFUL EFFECTS OF FISH
High levels of polychlorinated biphenyls (PCBs) a n d dioxins, potentially carcinogenic fatsoluble toxins w h i c h a c c u m u l a t e in fat over time, h a v e b e e n f o u n d in t h e liver a n d body oils of fish; f a r m e d fish s h o w higher f a t levels, so it is likely t h a t toxin levels are also high. Only recently, t h e Irish Prime Minister c o m p l a i n e d t o Tony Blair a b o u t t h e increasing pollution of fish in t h e Irish Sea caused by t h e outfall f r o m Sellafield nuclear p o w e r station. 10 T h e V e g a n , S p r i n g
2002
Philip Lymbery, consultant to Compassion in W o r l d Farming Trust, recently produced a detailed report on the w e l f a r e of intensively farmed fish w h i c h raises concerns over chemical contaminants in f a r m e d fish. As declining fish stocks encourage farmed fish, scientists are looking for a n alternative source of EPA a n d D H A a n d microalgae are already being used as a vegan source of omega-3s for supplements and margarine. The Government, however, continue t o recommend consumption of oily fish or fish body oil containing 0.51.0 g of omega-3 fats per day. V e g a n s should not be concerned about this, however, as similar levels of cardiovascular disease are generally not applicable and half a teaspoon of flaxseed oil per day provides a similar a m o u n t of plant omega-3s to t h a t used in the extremely successful d e Lorgeril trial.
WHAT A R E LONG CHAIN OMEGA-3 POLYUNSATURATED ACIDS? Polyunsaturated fatty acids are divided into t w o types, omega-6 a n d omega-3 and are important for healthy cell function, although they have distinctly different metabolic effects. Linoleic acid (omega6) a n d alpha-linolenic acid (omega-3) are the parent fatty acids in each of these groups a n d are k n o w n as 'essential' fatty acids because humans a n d other mammals lack t h e enzyme needed to create them. They therefore have t o be obtained from food, principally from plant foods such as oils, nuts and seeds. For further information o n fatty acids in general, send a stamped addressed e n v e l o p e t o the V e g a n Society for a fact sheet. Alpha-linolenic acid (LNA) is converted in the body to the long chain fatty acids EPA
Sources of fatty acids: Omega-6 fatty acids Linoleic Acid (LA) (sunflower, safflower, evening primrose and corn oils, grapeseed, walnuts, soya, grains)
Omega-3 fatty acids Alpha-linolenic acid (LNA) (flaxseed (linseed), hempseed, and canola (rapeseed) oil, walnuts)
Gamma-linolenic acid (GLA) (primrose and borage oils)
Eicosapentaenoic acid (EPA) (fish, seaweed, microalgae)
Arachidonic acid (AA) (animal fats, fish)
Docosahexaenoic acid (DHA) (fish, eggs, microalgae)
(eicosapentaenoic acid) and DHA (docosahexaenoic acid). Linoleic acid (LA) is converted to arachidonic acid (AA). Because these long chain derivatives can be synthesised by the body, they are not considered essential, but may become so if the dietary intake of the parent fatty acids is limited. Walnuts contain four times as much omega-6 as omega-3, making them a balanced source of polyunsaturated fat. Current Western diets are very high in omega-6 fatty acids because of the recommendation to replace saturated animal fats with omega-6 fatty acids.
WHY DO WE N E E D T H E M P Compounds formed from the omega-6 fatty acid A A are responsible for increasing blood pressure, inflammation, platelet aggregation, cell growth and blood clotting, while those formed from EPA and DHA protect against overproduction of these responses, keeping the body in balance by inhibiting the conversion of AA. The parent fatty acids, LNA and LA, compete for the enzymes needed for their conversion to these longer chain fatty acids. As vegan and vegetarian diets tend to have a high ratio of linoleic acid t o alpha-linolenic acid, which may inhibit the production of EPA and DHA, it is important that vegans
achieve a good balance of polyunsaturated fatty acids to ensure adequate levels of EPA and DHA. This can best be achieved by using olive or canola (rapeseed) oils in place of sunflower, safflower, sesame, corn or soy oils so as to reduce omega-6 intake, while including other food sources of alpha-linolenic acid as detailed above.
WHAT ARE THE BENEFITS OF EPA AND DHAP EPA and DHA play an essential role in neural development in foetal and early life and are essential for brain development, communication and vision. The recent emphasis on fish oils to supply these fatty acids derives from their possible protective roles in relation to inflammatory disease and heart disease. These fatty acids seem to be regarded by scientists as some kind of panacea for all ills and the consumption of fatty fish is encouraged as a form of damage limitation in westernised society already stricken with numerous chronic diseases caused by a diet high in saturated fat and cholesterol as the general public are more likely to add fish to their diet or pop a fish oil pill rather than to make lifestyle changes and adopt the healthy alternatives of nuts, vegetables, fruits and seeds.
W h i l e a number of studies conflict, many have shown a positive relationship between the anti-inflammatory properties of omega-3 fatty acids in such chronic diseases as arthritis. This is because EPA and DHA have the ability to alter production of prostaglandin (a hormone-like fat) in a w a y which can diminish the inflammatory response and therefore may be useful in diseases such as arthritis and Crohn's disease. Dietary manipulation has also been used to treat rheumatoid arthritis and studies have shown that changing to a vegan diet can reduce symptoms. However the majority of studies have concentrated on the possible role of fish oils in reducing heart disease. Omega-3 fatty acids have minimal effect on blood cholesterol levels, but they can reduce triglyceride concentrations. Triglycerides are fatty compounds which circulate in the blood; high levels are linked w i t h many
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diseases, including heart disease, high blood pressure and diabetes. The main interest is in reduced platelet aggregation w i t h increased intakes of omega-3 fatty acids. Platelets are cells in the blood which are essential for making t h e blood sticky but if they all clump together (aggregate) t o o much of this aggregation can promote strokes and heart disease. The high concentrations of EPA found in fish oils are therefore encouraged. The plant omega-3, LNA, also reduces platelet aggregation. A number of studies have supported a role for omega-3 fatty acids in reducing cardiovascular mortality in subjects at high risk, but it is less clear w h e t h e r the same benefit accrues w h e r e t h e event rate is considerably lower, as in vegans and vegetarians. Numerous studies have shown overwhelmingly that vegan diets are protective against heart disease. W i t h the everincreasing intensity of animal
SO ARE VEGANS GETTING ENOUGH? It is important t h a t vegans ensure a regular intake of foods rich in alphalinolenic fatty acids. Useful vegan sources of omega-3 fatty acids are flaxseed (linseed) and hempseed. Interestingly, flaxseed a n d hempseed are safe for babies w h i l e oily fish is not recommended until at least 8 months of age a n d smoked fish is not recommended until 18 months. A n appropriate vegan diet w i t h ample plant omega-3 fatty acids and B12 can provide all t h e nutrients needed to protect against major diseases, including disorders of the cardiovascular system.
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How it works Every month tfiree tesh 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.
Name
Simopoulos A P Essential fatty acids in health and chronic disease. American Journal of Clinical Nutrition 70 (3): 560S-569S Sep 1999 GISSI (1999) Dietary supplementation with n-3 polyunsaturated fatty acids and vitamin E after myocardial infarction: results of the GISSI_Prevenzione Trial Gruppo Italiano per lo Studio della Soprawivenza nell'lnfarto miocardico The Lancet 1999 354(9177) 447-55 Lymbery P (2002) In Too Deep - The Welfare of Intensively Farmed Fish Compassion in World Farming Trust: Petersfield. Skoldstam L (1986) Fasting and vegan diet in rheumatoid arthritis Scand J Rheum 15219-223
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de Lorgeril M Salen P Martin J Monjaud I Delaye J Mamelle N (1999) Mediterranean diet, traditional risk factors and the rate of cardiovascular complications after myocardial infarction. Final report of the Lyon Diet Hart Study: Circulation 99 779-85
There's more January 2002 Every year, the winners of the preceding 12 monthly 1st sunflower lotteries are entered into a 'Super' 2nd Sunflower Lottery for a chance to win £100. 3rd To 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! soc.ety
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References: Burr ML Fehily A M Gilbert JF Rogers S Holliday RM Sweetnam PM (1989) Effects of changes in fat, fish, and fibre intakes on death and myocardial reinfarction: diet and reinfarction trial (DART) The Lancet ii (8666) 757-61
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Acknowledgements to: Arthur
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2002
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Rosi and Hiasl
Who are the Great Apes? By Paula Stibbe i w o u l d like t o tell y o u a b o u t t w o of my friends, Rosi a n d Hiasl. W e m e e t u p o n c e or t w i c e a w e e k ; mostly w e share a m e a l t o g e t h e r , b u t sometimes w e d o s o m e p a i n t i n g or d r a w i n g or w a t c h a film. T h e r e is n o t h i n g unusual a b o u t t h a t - until I tell y o u t h a t Rosi a n d Hiasl a r e m e m b e r s of a n o t h e r species: t h e y are chimpanzees. I first m e t Rosi a n d Hiasl w h e n w o r k i n g o n collecting i n f o r m a t i o n a b o u t c a p t i v e a p e s in Austria f o r a census o r g a n i s e d by t h e G r e a t A p e Project. A t o u r first m e e t i n g , b o t h chimps v i e w e d m e w i t h interest: t h e y looked at w h a t I w a s w e a r i n g , h o w I m o v e d my hands, a n d occasionally t h e y g l a n c e d in my eyes. W h e n I w a s s h o w n their outside area, t h e y b o t h c a m e o u t a n d s w u n g a r o u n d in t h e ropes, s h o w i n g h o w a c r o b a t i c t h e y c a n be. Rosi c a m e t o w h e r e I w a s standing, h u n g upside d o w n next t o t h e glass a n d g r i n n e d at m e . M e a n w h i l e Hiasl w a s s w i n g i n g f r o m r o p e t o r o p e in t h e background, a l w a y s t a k i n g t h e next but one, m a k i n g it clear h o w f a r h e could reach. F r o m his e y e contact w i t h m e a n d w i t h m y g u i d e it w a s h a r d n o t t o interpret his b e h a v i o u r as a kind of s h o w i n g off. O n t h a t s a m e d a y I h e a r d h o w Hiasl c o m f o r t s p e o p l e w h e n t h e y a r e upset: h e sits close a n d g e n t l y strokes t h e p e r s o n ' s a r m w h i l e l o o k i n g into t h e i r e y e s a n d m a k i n g soft b r e a t h y w u h w u h noises. I also h e a r d h o w h e i n i t i a t e s g a m e s by t a p p i n g y o u o n t h e shoulder a n d then running away, then l o o k i n g o v e r his s h o u l d e r t o see if t h e i n v i t a t i o n t o a g a m e of chase has b e e n t a k e n up. O r h e offers a rolled u p n e w s p a p e r or a stick t h r o u g h t h e bars t o p l a y tug-of-war, using only a f r a c t i o n o f his s t r e n g t h or t h e g a m e w o u l d b e o v e r in a f e w seconds (chimpanzees have been k n o w n to pull 450 k g w i t h o n e arm). Rosi, h o w e v e r , is t o t a l l y u n i n t e r e s t e d in p l a y i n g . W h a t really interests Rosi a n d t h i s is p e r h a p s a w o r r y f o r t h e w o m e n ' s m o v e m e n t - is a n y t h i n g t o d o w i t h c l e a n i n g : g i v e her a b r o o m a n d she w i l l engross herself in 10
The Vegan, S p r i n g
2002
s w e e p i n g t h e floor clear; give her a bucket of w a r m w a t e r a n d a sponge a n d she w i l l set a b o u t cleaning t h e w i n d o w s or w a s h i n g clothes, even t h o u g h chimpanzees are k n o w n t o dislike w a t e r . " S o w h a t ? " I hear t h e critics among y o u say, "This is just copying b e h a v i o u r " . T h a t is right, but t h e r e a r e s o m e i m p o r t a n t things to say a b o u t copying. First, Rosi has learnt t h e s e things by w a t c h i n g others a n d t h e n copying their behaviour: she w a s n o t b o r n w i t h a blueprint for washing w i n d o w s (any m o r e t h a n w e are). In t h a t sense, w e c a n n o t regard Rosi as a n instinct machine as Descartes w o u l d h a v e us believe. Secondly, Rosi has m a d e some kind of choice in deciding w h a t t o learn: there are m a n y activities t h a t she sees being carried o u t a r o u n d her t h a t she does not practise as her o w n . It is easy t o regard copying as very simple behaviour, perhaps because w e generally see it o u t of context as some kind of isolated comic behaviour, but in t h e context of learning and child d e v e l o p m e n t w e can see how difficult it w o u l d be t o aquire a n d develop abilities w i t h o u t it. I m a g i n e my sadness, then, after m e e t i n g these t w o highly individual a n d sociable characters, w h e n I visited a research laboratory just outside V i e n n a a n d f o u n d 44 chimps kept in cages measuring 2.2 x 2.2 metres (just over six f o o t square) in a building d e v o i d of any daylight. These chimps, w h o h a d b e e n t h e unwilling subjects for research into AIDS a n d hepatitis, are n o w , thankfully, being retired; since 17th N o v e m b e r 1999 they have not b e e n used in any experiments, a n d in t h e f u t u r e they are to be m o v e d t o a sanctuary w h e r e they can live o u t t h e rest of their lives. T h e c o m p a n y ' s decision t o do this sounds very considerate, but o n e must also t a k e into account the fact t h a t t h e use of chimpanzees in this kind of research has not proved a n y w h e r e near so useful as was o n c e
thought. Had they turned out t o be m o r e reliable models for these diseases, w e might w e l l be justified in not expecting such gestures. However, it is not e n o u g h to rely o n luck t o protect individuals from having their livs destroyed. For this reason, t h e Great A p e Project (GAP) seeks t o expand t h e application of basic h u m a n rights t o include all great apes. These rights are; (1) The Right t o Life (2) The Protection of Individual Liberty (3) The Prohibition of Torture The G A P is m a d e up of lawyers, anthropologists, psychologists, zoologists, a n d philosophers w h o all contribute, f r o m their specialist areas, evidence about great apes and our relationship t o t h e m which makes our current attitude t o t h e m morally untenable. The G A P challenges, first and foremost, t h e speciesism at t h e root of our treatment of other great apes. For instance, the reason human beings are not used in research is not because it w o u l d be painful and destroy their lives, but rather because they are members of a group called human beings. This decision is not reached by using morally relevant information, since w e k n o w that members of both groups can feel pain and have lives that can be destroyed: it is based on the assumption that members of other groups are less worthy of consideration than members of our own. The same assumption, applied within our o w n h u m a n group, shows itself in t h e f o r m of racism a n d sexism. The weakness of this decision-making m e t h o d is further highlighted w h e n w e consider t h e biological closeness b e t w e e n t h e great apes. Humans share 98.5% of t h e same genetic m a k e u p w i t h chimpanzees, w h i c h makes chimpanzees more closely related t o humans t h a n they are t o gorillas. Humans a n d gorillas share 9 7 . 7 % , a n d humans and orang-utans 9 6 . 4 % . It is n o w accepted that w e
cannot talk about great apes w i t h o u t including ourselves (1). Humans, chimpanzees, gorillas and orang-utans are members of o n e group - t h e hominid family - a n d members of this family are more related t o one another t h a n African elephants are t o Indian elephants. As our understanding of the other apes grows, it becomes ever more difficult t o substantiate distinctive differences morally relevant or otherwise between us. For a long time it was assumed God had made us unique from other animals; then along came Darwin and gave us t h e idea that w e differ from other animals not in kind but only in degree. Still finding it hard to accept our animal-ness, w e continued to look for differences that would keep our elevated moral status objective. The strongest candidate has been language: humans can talk and other animals can not. The double w h a m m y of language is that many believe that there can be no thought without it, which w o u l d leave all other animals in the backyard of Descartes, as pure instinct machines. The problem w i t h this line of argument is that its neat exclusion of other animals leaves those humans w h o for w h a t e v e r reason do not use language in a rather insulting position. The oversight in this argument is the assumption that language must always be spoken. But w h a t if a n individual w e r e able t o communicate that they w e r e feeling and thinking w i t h o u t speaking? In the 1940s scientists tried t o teach chimpanzees to talk. They failed, and this seemed to cement t h e idea of language as a unique human ability. Then it w a s discovered that anatomical differences b e t w e e n the vocal apparatus of humans and chimpanzees make it physically impossible for chimpanzees t o shape sounds that w e recognise as words. In 1967 a Dutch ethologist, Adriaan Kortlandt, studied t h e gestures made by chimpanzees in t h e wild. He f o u n d that by using hand gestures not unlike our o w n chimpanzees w e r e exchanging important information w i t h one another (2). This discovery gave rise to a different approach t o finding out w h e t h e r chimpanzees could use language. Individual chimpanzees w e r e raised in human households w h e r e American Sign Language for t h e Deaf (ASL) w a s the
primary m o d e of communication. Through exposure t o sign language, t h e chimpanzee infants acquired signs in much t h e same w a y as h u m a n infants acquire language (3). ASL, incidentally, is universally recognised as a true language. The results of chimpanzees using signing as a language have been so successful t h a t even strict criteria such as grammar and syntax have arguably been met. Further projects have s h o w n that gorillas and orang-utans can also acquire a n d use sign language. The f o l l o w i n g are a f e w examples of conversations b e t w e e n humans a n d other apes w h e r e it is surely hard t o dispute that all participants concerned are thinking, feeling individuals. Chimpanzee W a s h o e and her h u m a n companion Roger Fouts often take walks in t h e w o o d s together. Roger reports t h e f o l l o w i n g typical conversation: Roger (anxiously looking at his watch): Y o u me go h o m e n o w . W a s h o e (defiant): No! Roger (desperate): W h a t y o u w a n t ? W a s h o e (matter of fact): Candy. Roger (very relieved): Ok. Ok. Y o u can have candy at home. W a s h o e (ecstatically happy): Y o u me hurry go. W a s h o e w a s pregnant twice, but sadly both her babies died. W h i l e giving birth, W a s h o e w a s able t o sign to her human companion for things she needed: for example, she asked for ice t o suck on. Some years later, a female human companion; Kat, became pregnant. Kat recalls that W a s h o e s h o w e d great concern and interest in her pregnancy, asking about her baby and touching her stomach. Unfortunately, Kat miscarried, a n d w h e n she saw W a s h o e again after a brief stay in hospital she decided t o tell her w h a t had happened. She signed to W a s h o e t h a t her baby h a d died. W a s h o e looked t o the ground, t h e n at Kat, a n d signed 'cry'. W h e n Kat w e n t to leave that day, W a s h o e w a s reluctant t o let her go a n d kept asking t o hug her. Roger Fouts w o r k e d w i t h a y o u n g signing chimpanzee called Booee. Despite Roger's intervention, B o o e e e n d e d up being sent t o a research lab. W e l l over a decade later, Roger visited B o o e e in t h e lab. B o o e e greeted Roger w a r m l y f r o m inside his tiny dark cage w i t h t h e sign for 'Rodg' - the shortened sign for Roger that was t h e
nickname h e had always used for Roger. H e t h e n w e n t o n t o say ' m e Booee, m e B o o e e ' , obviously t h r i l l e d t h a t someone h a d a c k n o w l e d g e d him. H e w e n t o n t o ask f o r raisins, remembering t h a t Roger a l w a y s carried raisins in his pockets. T h e t w o signed a n d played t o g e t h e r until Roger h a d t o leave, at w h i c h p o i n t Booee's f a c e dropped, his b o d y sank a n d he silently w a t c h e d a very c h o k e d up Roger depart. T h e signing gorilla Koko h a d a kitten called All Ball w h o she w a s very close to. All Ball died in a road accident a n d Koko cried w h e n she heard this news. W h e n she w a s asked if she w a n t e d t o talk about All Ball, she signed 'cry'. W h e n she w a s asked w h a t h a d happened, she signed 'sleep cat'. S o m e t i m e later, w h e n she saw a picture of herself a n d All Ball in a p h o t o album, she signed 'that bad f r o w n sorry'. Koko demonstrates e m p a t h y for others in the following example. She is shown a picture of another gorilla struggling against being bathed. S h e signs 'me cry there', indicating t h e picture. K o k o has also m a d e other statements showing that she has a n awareness of death. W h e n asked w h e n gorillas die, she signed 'trouble old'. Asked w h e r e gorillas g o w h e n they die, she replied 'comfortable hole bye'. W h e n asked h o w gorillas feel w h e n they die, she signed 'sleep'. T h e following examples show Koko's understanding of individual words: Human: W h a t is an insult? Koko: Think dirty devil. Human: W h a t is crazy? Koko: Trouble surprise. Human: W h a t is a stove? Koko: Cook w i t h . Human: W h a t can y o u think of t h a t is hard? Koko: Rock....work. Human: W h a t is a smart g o r i l l a ? Koko: Me. 11 The V e g a n , S p r i n g
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S i g n i n g a p e s h a v e d e v e l o p e d their o w n w o r d s for things that they do not h a v e a sign f o r - ' b o t t l e m a t c h ' f o r c i g a r e t t e lighter, ' e y e h a t ' f o r mask, a n d so o n . T h e y a r e a d e p t a t expressing t h e i r displeasure by using t h e signs like dirty, rotten, stinker, etc. For e x a m p l e , a c h i m p a n z e e called Lucy h a d t o w e a r a leash w h e n she w e n t t o c e r t a i n places. O n t h e s e occasions she w o u l d sign 'dirty leash' w h e n it a p p e a r e d . O n o n e occasion W a s h o e w h e n R o g e r w o u l d n o t let her a c c o m p a n y h i m she t u r n e d a w a y f r o m him, s i g n i n g t o herself o v e r a n d o v e r 'dirty R o g e r ' . S i g n i n g apes w h o live t o g e t h e r readily use signing a m o n g themselves. W a s h o e w e n t o n t o a d o p t a son called Loulis. W i t h o u t h u m a n i n t e r v e n t i o n , she passed o n t o h i m her ability t o sign, e v e n t a k i n g his hands in her o w n a n d m o u l d i n g f o r h i m t h e s h a p e of a sign. H a p p i l y , B o o e e a n d e i g h t o t h e r c h i m p a n z e e s f r o m t h e lab n o w live in a s a n c t u a r y . R o g e r Fouts c o n t i n u e s t o w o r k t o w a r d s a n e n d o f t h e use of a p e s in b i o m e d i c a l research. T h o s e w h o a l r e a d y see speciesism as a p r o b l e m m a y see a n a p p a r e n t f l a w in t h e G r e a t A p e Project strategy: w h y c o n c e n t r a t e o n t h i n g s w h i c h h a v e no moral relevance? W e should not have p r o d u c e a p e r f e c t s e n t e n c e or p r o v e s o m e s t a n d a r d of c o g n i t i v e ability t o b e e x e m p t e d f r o m use as a research
12
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subject. T h e Great A p e Project is q u i t e clear a b o u t its intentions, as the f o l l o w i n g q u o t a t i o n reveals: 'A solid barrier serves t o keep non-humans outside t h e protective moral realm of o u r c o m m u n i t y . By virtue of this barrier, in t h e influential words of T h o m a s Aquinas, " i t is not w r o n g for m a n t o use them, either by killing or in any o t h e r w a y w h a t e v e r " . Does this barrier h a v e a w e a k link o n which w e can c o n c e n t r a t e our efforts?'(4) O u r similarities w i t h t h e other great apes a r e seen as t h a t w e a k link. W h a t I h a v e not m e n t i o n e d yet a b o u t Rosi a n d Hiasl is something that I a m r e m i n d e d of each t i m e I see them: t h e y m a y w e l l have relatives in t h e research lab t h a t I visited, and indeed , m i g h t w e l l be in t h e r e themselves, but f o r t h e concern a n d determination of t h e p e o p l e at t h e V i e n n a Animal P r o t e c t i o n Society w h e r e they live. For Rosi a n d Hiasl, like t h e 44 chimps in t h e lab, w e r e w i l d c a u g h t as infants in Africa, in all likelihood having w i t n e s s e d t h e killing of their mother, a n d t h e n surviving t h e long journey t o Austria. M a n y others will have died on t h e w a y . W h e n Rosi a n d Hiasl arrived o n A u s t r i a n soil t h e authorities w e r e t i p p e d off by a n i m a l w e l f a r e groups a n d t h e y w e r e confiscated at the a i r p o r t a n d t h e n t a k e n into care by t h e V i e n n a A n i m a l Protection Society. T h e society t h e n stood up for Rosi a n d
Hiasl w h e n t h e laboratory started a court case claiming legal ownership of them. W e can appreciate h o w much sense it makes t o legally extend our circle of moral concern t o other beings w h e n w e hear that, although in the v i e w of t h e law t h e laboratory w o n t h e case a n d could legally d e m a n d that Rosi a n d Hiasl be sent there, in t h e v i e w of t h e public this was w r o n g , a n d it is w a s because of t h e public outcry at t h e court's decision t h a t Rosi a n d Hiasl remain w h e r e they are today - in t h e safety of the sanctuary. W h e n I interact w i t h Rosi a n d Hiasl it is as a human being w i t h a chimpanzee being - a n d surely it is t h e being-ness of another that matters, not their skin colour, sex or species?
For further information: www.greatapeproject.org www.wr-tierschutzverein.org Notes: (1) Next of Kin, Roger Fouts, Bard, 1997, p a g e 57. (2) Next of Kin, Roger Fouts, Bard, 1997, page 85. (3) Next of Kin, Roger Fouts, Bard, 1997, page 103. (4) The Great A p e Project, various authors, Fourth Estate, 1993, page 308.
35th World Vegetarian Congress
'Food for a l l our F u t u r e s '
The times they are a'changing World Veg Congress goes vegan.
- Thought-provoking speakers on a variety of topics - Mouth-watering cookery demonstrations - Set in the beautiful surroundings of Heriot Watt University - Network, make friends and have fun in Scotland's vibrant capital city - Explore this veggie-friendly, modern city, full of history, culture and life - Planned excursions available plus an optional 5-day post-Conference holiday
- Hosted by The Vegetarian Society UK Visit www.vegsoc.org/congress for all the up-to-date information. Day delegate rates from ÂŁ20 per day. For further information and booking details please contact Belinda Tam o n + 4 4 ( 0 ) 1 6 1 9 2 5 2 0 0 3 oremai Registered Charity No. 259358
The Greenhouse Just the place t o stay in Edinburgh before or after t h e world congress, or indeed at any other time. Run by Hugh Wilson a n d Suzanne Allen, this vegan/vegetarian guesthouse was v o t e d t h e Vegetarian Society's best guest house a w a r d last year. V e g a n Society staff member Julie Farrar reports: " T h e first thing you notice is the warm, friendly atmosphere and t h e evidence of effort and consideration in every detail, from t h e elegant patchwork bedcover t o t h e fresh flowers, herbal teas, coffee, fruit a n d hand-made vegan soap provided in your room." All double rooms have private facilities, w h i l e t h e t w o singles share a bathroom. According t o Julie, t h e full Scottish breakfast is " a real belly buster". Choices include w i t h juices, cereals, fruit, vegan yogurt, real Scottish oatcakes a n d vegan cream cheese, vegan rashers, home m a d e vegan sausages, mushrooms, baked beans, hash browns, tomatoes, toast; even vegan haggis and kedgeree - the list is endless and will satisfy every dietary need. Hugh and Suzanne are happy to provide information about public transport, eating places a n d nearby tourist attractions. To quote Julie o n e more time, " Y o u will not be disappointed, except at not being able to stay longer."
For further details, see Classifieds [page 34],
It's a sign of the times - a n d a far cry f r o m t h e bad old days w h e n going t o a world congress m e a n t putting in a special request for vegan food - that since t h e 33 rd w o r l d congress, held in Thailand in 1999, all f o o d provided has been completely f r e e of all animal products as a matter of policy, a n d t h e rules a n d constitution of t h e International V e g e t a r i a n Union have been amended to reflect this major change of climate in t h e w o r l d veggie movement. Founded in 1908, the IVU brings t o g e t h e r veggie organisations from every continent and the two-yearly congresses provide an opportunity for likeminded people f r o m all over t h e w o r l d t o exchange ideas and have f u n together participating in a w h o l e range of optional activities from talks a n d workshops t o cookery demonstrations and excursions in addition t o enjoying t h r e e lavish vegan meals a day. For more details of IVU activities, including world congresses, see w w w . i v u . o r g : d o n ' t forget t o have a look at t h e collection of 2,000 recipes f r o m a r o u n d t h e world - all vegan, of course. This year's congress, hosted by the U K Vegetarian Society, is t h e first to be held in Scotland and has already attracted a large number of people from as far afield as Australia, Canada, India, J a p a n and the USA as well as from Europe. M a i n speakers at t h e congress include the Vegan Society Chair a n d Vice Chair as w e l l as Life Members of the Society w h o have started v e g a n societies in countries as far apart as China and Spain. As the oldest and largest vegan society in t h e world, smaller societies in less vegan-friendly environments look t o us for advice and friendship and there will be a V e g a n Society stand throughout the congress. Our Chief Executive a n d our Local Contacts Co-ordinator will both be there t h r o u g h o u t t h e w e e k , as will other members of Council a n d a number of local contacts. Kindred organisations such as Viva a n d Compassion in W o r l d Farming will also be represented, t o g e t h e r w i t h similar organisations from around the world. Talks and workshops will range from nutrition a n d animal rights t o environmental and philosophical topics, w h i l e excursions will include Loch Lomond, Stirling Castle and a whisky distillery, t o name but a few. There will also be plenty of evening entertainment, including a night on t h e t o w n in Edinburgh. O n t h e last night there will be a gala banquet f o l l o w e d by Scottish music and dancing. The accommodation at Heriot W a t t is of a high standard a n d there are campsites and guesthouses nearby - for details of these, call the Scottish Tourist Board on 0131 332 2433 or see www.ebs.hw.ac.uk/visitors.htm and w w w . e d i n b u r g h . o r g . The Heriot W a t t campus has its o w n loch a n d w o o d l a n d s w i t h birds, rabbits and other wildlife. So whatever your tastes and interests, w h e t h e r y o u w a n t t o learn or just to have fun [or both], do join us in July if y o u possibly can. Y o u are guaranteed t o have a great t i m e a n d t o make new friends from a variety of backgrounds a n d cultures. 13 The V e g a n , S p r i n g
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Full of Beans - Vegans on Active Holidays Springing into Summer Sophie Fenwick Many of us are fit and nimble thanks to our vegan diet and environmentally aware lifestyles. So how can we combine active holidays with excellent vegan food? Going self catering or staying at a veggie B&B and organising our own activities is one way. However, you can get it all packaged up with someone else doing the cooking too. Now that the weather's getting warmer, what's on offer to get us away from it all, with little organisation on our part, but with good food, scenery and company? There are many companies out there providing energetic organised trips who can cater for us. It always pays to be detailed about food preferences when booking, even with an exclusively veggie company. A reminder nearer the time also helps. Now that I have a family I have less time on my hands and more requirements, so it is particularly nice to leave many of the arrangements to someone else. On group trips you get to meet likeminded people, especially when there is a veggie emphasis. Long term friendships, relationships and even marriages have been known to result. How about cycling? The Bicycle Beano offer vegetarian trips with plenty of vegan food if you request it. The amazing thing about these Welsh cycling holidays is that you don't have to be a particularly keen cyclist, and they can even organise bike hire. The route plan gives you short cuts, circular routes miraculously seem more downhill than up, and there's always one of the team to keep stragglers company. The more energetic can add optional detours. Everyone meets up at the coffee, lunch and tea stops. Veggie breakfast, tea and evening meals are provided in characterful accommodation. We did our first two trips with them last year and hope to do another this summer we're now firm addicts. Another exclusively veggie UK holiday company is VegiVentures with hiking in Peru, the UK and Turkey. I have heard mixed reports and much boils down to expectations, so be sure of the details before you book. VegiVentures cover a wide range: relaxing holidays, hill walking, activity holidays, creativity weekends, and low cost breaks, with special discounts for helpers. Brian from Slough comments: "I went on VegiVentures Lake district hiking trips both last year and the year before. The food was excellent, with plenty of it. Fairly wholefoody, but with more contemporary influences as well nowadays (e.g. curry night and familiar desserts). The speed and difficulty of the walks depends 14
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entirely upon who turns up, and they can be split into ability groups...In general VegiVentures food in the UK is all vegan except for a handful of items which are served separately, e.g. they might do a choice of eggy quiche and tofu-based quiche." Another vegan friend went on an HF Holidays walking trip in Scotland last year. She says "the holiday had a choice of walks, some being quite strenuous". HF is a large non-veggie company who also run yoga courses and cycling, winter, creativity and family activity trips all over Britain and abroad. "Obviously we warned them that I was vegan beforehand but they were very helpful bringing me separate biscuits when we had coffee; finding out what was suitable at breakfast; making sure I had vegan flapjacks and biscuits to go with my choices from the help-yourself table which included crisps, salad, fresh and dried fruit etc. as well as non-vegan options (sandwiches were made to order which worked well); and at supper, discussing my requirements, giving me choices, and working hard to create a separate dish for me. They couldn't have tried harder. We had thought it might be a bit difficult taking pot luck on Arran, so decided to go for HF's all-in deal and were certainly never hungry but did notice one of the other hotels advertising a dish for vegans so the message is obviously getting through. ..To sum up - a good walking holiday and loads of good vegan food. The holiday was reasonably priced and we spent virtually nothing ail week as everything was provided. This company takes vegans seriously, in my experience." So if you feel like a sociable and lively holiday, with the organisational strain taken out, the hardest part may be choosing which one. If you organise group events, there are many activity centres around the UK, and often these cope well with catering for veggies of all kinds. There is one that I have received a particular recommendation for; Liz, a vegan who runs school trips, says: "I have found Hindleap Warren (Sussex) a very good base for action holidays with abseiling, etc." This outdoor activity centre can host anything from youth introductory courses to corporate events. Liz continues, "Over the last 10 years I have taken numerous school groups there and they have always catered wonderfully for myself and any other vegans in the groups." All you have to do is choose your trip, make vegan noises and book. If s time to prove how full of beans you are, have fun!
Contact details of organisations mentioned:
Bicycle Beano Bicycle Beano Cycle Tours, Erwood, Builth Wells, Powys, LD2 3PQ, Wales, UK. al: +44 1982 560471. Hindleap Warren Hindleap Warren Outdoor Education Centre (The Bernard Sunley Activity Centre), Hindleap Warren, Wych Cross, Forest Row, Sussex RH18 5JS Telephone: 01342 82 2625 http://www.londonyouth.org.uk/residential/hindleap.html
HF HF Holidays, Imperial House, Edgware Road, London, NW9 5AL, UK. Tel: +44 (0) 20 8905 9556 http://www.hfholidays.co.uk VegiVentures
stle Cottage, Castle Acre, Norfolk PE32 2A) - UK
URL: http://www.vegiventures.com Other activity holiday companies with strong veggie leanings: Bootlace Walking Holidays - Spanish mountain hikes Further information and booking details at; Cortijo Romero, Little Grove, Grove Lane, Chesham, Bucks. HPS 3QQ. tel. 01494-782720/776066(fax) Equinox Wilderness Expeditions - in Alaska 618 West 14th Ave, Anchorage, Alaska 99501, (907)274-9087, or toll free (877)615-9087 Head for the Hills - a veggie walking holiday company in Wales Phone: 01494 794060 Fax: 01494 776066 The Pinecone Forest Nature Sanctury ng, canoeing, cross-country skiing etc. Ontario, Canada. Rio Caliente Hot Springs Spa, Yoga & Retreat Center The affordable veggie spa in Mexico. Hiking, massages, T'ai-Chi, horse back riding etc. Primavera, Mexico. 650-615-9543 FAX 650-615-0601 Or Write To: 94030 - USA derness lodge and cooking school. Nova Scotia, Canada. Also, try these websites for activity and other vegetarian holidays: http://www.vegetarian-vacations.com http://www.vegetariansabroad.com
Diet and bone health - Overview By Stephen Walsh (PhD) In all developed countries with ageing populations, thinning of bones due to loss of calcium is a major public health issue. As bones thin, risk of fracture increases. Hip fracture is a particularly devastating injury, with many people dying within a year of suffering such a fracture. Osteoporosis and vertebral fractures give rise to the familiar loss of height with age and to the painfully familiar bent over stance of many elderly people. Measures to promote bone health are important throughout life to assist in building bone and to reduce later losses of bone. Dietary recommendations have focussed almost exclusively on increasing calcium intake. Increasing calcium intake is not wrong in itself but, in relation to bone health, its undue pre-eminence over reducing sodium intake, increasing vitamin K and potassium intakes, moderating protein intake, increasing physical activity and adequate sun exposure is a serious error in public policy. Calcium is lost from the body in urine, gut secretions and sweat. The key to avoiding bone loss is to ensure that calcium absorbed from food in the gut balances the calcium losses. Otherwise, the body will take calcium from bone to maintain the required level of calcium in the blood. In people following typical North American and European diets, calcium loss is driven with approximately equal importance by high sodium (salt) intakes, high protein intakes and low potassium intakes. Realistic changes in these three components can cause calcium requirements to vary from 240 mg per day to over 2000 mg per day. The ideal foods for bone health are those which are high in calcium and also reduce calcium losses. Green leafy vegetables such as kale and spring greens are the best example. In contrast, all dairy foods increase calcium losses as well as providing calcium. Foods such as meat, fish and eggs, which are low in calcium but cause high losses, have a strong
adverse effect; low calcium foods which reduce losses, such as peppers, bananas and oranges, provide everyone with a modest boost.
Reducing salt intake by 5g per day (about half of average Western intake) will reduce calcium losses by about 35 mg per day.
For an individual trying to improve calcium balance, fruit and vegetables are the best foods to add, as they are rich in potassium which reduces calcium losses. 100g each of red peppers, bananas, oranges, kale and spring greens will boost retained calcium by about 40 mg per day - enough to reverse a 1 % loss of bone calcium per year. A pint of cow's milk would have a similar effect for an average person, but only about half the benefit for individuals with low calcium absorption, who are at particular risk of osteoporosis. Cheddar cheese causes calcium loss in high risk individuals and cottage cheese causes calcium loss for most people.
Adequate vitamin D can improve absorption of calcium from food. In contrast, caffeine reduces calcium absorption.
If protein intake is inadequate (less than 0.8 g of protein per kg of body weight), the body lacks the building blocks for muscle and bone, and growth hormones which stimulate muscle and bone building will decline to undesirable levels. Consuming less than the recommended amount of protein in order to reduce calcium loss is therefore a false economy. Individuals with a low calorie intake are particularly at risk of getting insufficient protein. The choice of protein source can make a great deal of difference. A person trying to increase protein intake using meat or fish will lose 25 mg of calcium from their body for every 100g eaten. In contrast, a 100g portion of beans (by dry weight) has an approximately neutral effect on calcium balance while providing the same amount of protein Alkaline foods (typically high in potassium relative to protein) increase blood pH, thus protecting bone. Vegetable sources of protein (other than grains and some nuts) are usually alkaline, while animal sources of protein are usually acid. Milk is approximately neutral, but cheese is even more acid than meat or fish.
Other factors also help to maintain strong bones. Vitamin K, from green leafy vegetables and broccoli, helps to protect and strengthen bone, particularly in postmenopausal women. Vitamin C and magnesium also help to build and strengthen bone. Omega-3 fatty acids may also have a beneficial effect. Retinol (pre-formed vitamin A) makes bone loss more likely. Plant carotenes - abundant in carrots, dark green leafy vegetables and red peppers - allow the body to make as much vitamin A as it needs without adverse effects on bone health. Physical activity has a huge impact in encouraging the body to build and retain strong bones, taking the necessary calcium from food rather than from the bones. Recommendations Eat plenty of low oxalate high calcium green leafy vegetables Dairy products are not the ideal food for bone health. 100 g of a low oxalate high calcium green leafy vegetable such as kale, turnip greens or spring greens will have at least as much beneficial effect on calcium balance as 200 g of milk. Using the green stuff instead of the white stuff also avoids the adverse effects of dairy fat on cardiovascular health. Dark green leafy vegetables will protect and strengthen bone by raising blood pH and providing vitamin K and vitamin C. They are a good source of plant carotenes, which meet the body's needs for vitamin A safely and naturally. Green leafy vegetables are also high in folate, which is highly beneficial to general health. It is hard to imagine a food more supportive of bone health than kale or spring greens. 15 The V e g a n , S p r i n g
2002
Some vegetables such as spinach, purslane a n d rhubarb are high in oxalate, which hinders absorption of their calcium.
600 to 1000 mg of calcium per day from calcium rich foods, plus smaller amounts from other foods, will provide an adequate calcium intake.
Reduce sodium intake.
G e t a n a d e q u a t e protein i n t a k e f r o m p l a n t foods.
If you use salt, substitute one of the widely available low sodium alternatives, such as LoSalt, containing at least twice as much potassium as sodium by weight. Use low sodium bread or consume bread moderately, as bread is a major source of sodium. Some low sodium breads, such as Warburton's Healthy breads, are also fortified w i t h calcium. Use herbs and spices instead of salt and salty pickles. There are often similar products in terms of taste w i t h very different salt levels.
Some highly processed plant protein sources, such as certain soy protein isolates, have an adverse effect on calcium balance due to loss of beneficial minerals and addition of sodium during processing. Highly salted nuts also have an adverse effect. Most plant protein sources (fruits, vegetables, legumes and many nuts and seeds) have a positive or neutral effect on calcium balance. Unrefined plant foods are also excellent sources of magnesium.
The Vegan,
Spring
2002
Include omega-3 f a t t y acids in y o u r diet.
Caffeine has been shown to reduce calcium absorption. Low caffeine teas, such as Redbush (Rooibosch), provide a tasty and healthful alternative.
Almonds, carob and molasses each provide about 250 mg of calcium per 100 g. W h i l e these foods are too concentrated to consume in large amounts, they can make a useful contribution. They will also provide alkali to boost blood pH.
16
E a t plenty of v e g e t a b l e s a n d fruit.
Limit caffeine consumption.
Kale and spring greens provide about 150 mg of calcium per 100 g raw weight.
Calcium-fortified foods or calcium supplements provide a further convenient source of calcium. If phosphate intakes are low (unusual for vegans), calcium phosphate may be preferable t o calcium carbonate or calcium citrate. Calcium carbonate should always be consumed with meals. If stomach acid is low, something other than carbonate should be used.
For the part of the year when such sun exposure is not possible, either take a mid-winter holiday somewhere sunny and expose skin to sun frequently or take 10 micrograms of vitamin D2 (ergocalciferol) per day.
The simplest way for vegans to top up omega-3s is to consume a teaspoon of culinary grade flaxseed (linseed) oil per day.
Get at least 600 mg of calcium per day from calcium rich foods or supplements.
Tofu is high in calcium only if calcium has been used in making it and some tofu is highly salted. Tofu can therefore vary from substantially increasing calcium balance to substantially decreasing it. The calcium content of tahini is also very variable. The amounts of calcium and sodium in these foods should therefore be checked on the labels and not taken for granted: for a reliably beneficial effect on bone health there should be at least as much calcium as sodium.
stores will decay substantially during this "vitamin D winter". Within 30 degrees of the equator there is no vitamin D winter. A fifteen minute exposure to sun is ample to boost vitamin D while avoiding damaging sunburn.
G e t y o u r v i t a m i n A f r o m plant carotenes, n o t f r o m retinol.
A cup of soy milk provides about 8 g of protein. Most dried beans provide about 25 g of protein per 100 g. W h e a t is higher in protein than rice and potatoes, and using nuts and seeds rather than oils and fats will boost protein intake. Nuts which are high in monounsaturated fat, such as almonds, hazelnuts and cashews, are ideal as they will also promote cardiovascular health. Almonds are the most beneficial for bone health as they have the most positive effect on calcium balance. M a i n t a i n a n a d e q u a t e store of v i t a m i n D. Get frequent short exposures of skin to sun whenever the sun is at least 30 degrees above the horizon. At latitudes above about 50 degrees North, this is not practical from November to March, and vitamin D
Some vegan supplements contain retinol or related compounds ingredients beginning with "retin" should be avoided. Good sources of plant carotenes include carrots, pumpkin, sweet potato, dark green leafy vegetables, such as kale, spring greens and spinach, and red peppers. 100 g per day of any combination of these will meet vitamin A requirements safely and naturally. Finally, d o n ' t f o r g e t physical activity: just as exercise helps t o build a n d m a i n t a i n muscle, it also helps t o build a n d m a i n t a i n bone. As well as benefiting bone, these recommendations will benefit overall health. Increased potassium and calcium intakes and reduced sodium intake strongly promote lower blood pressure and reduce risk of stroke and kidney disease. Increased calcium and vitamin D appears to reduce risk of colorectal cancer and may also reduce risk of breast cancer. Increased vitamin D may also reduce the risk of prostate
cancer and auto-immune diseases. Increased consumption of foods rich in plant carotenes is associated with reduced risk of cancer. Increased consumption of omega-3 fatty acids, particularly from plant sources, is strongly associated with reduced risk of heart disease. Omega-3 fatty acids may also reduce risk of depression and schizophrenia. Increased consumption of unrefined plant foods, particularly fruit and vegetables, nuts, seeds and whole grains, is associated with wideranging health benefits and can be expected to promote a longer and healthier life. Two serious errors in public policy on bone health The first serious error in public policy is the undeserved pre-eminence
accorded to calcium in relation to bone health. Calcium is a very good thing, but increasing calcium intake from 500 mg per day to 1500 mg per day will add less than 90 mg per day to the calcium balance of most older adults, and less than 50 mg per day to the calcium balance of many of them while 10 g of salt per day will take away about 70 mg. On the other hand, 4000 mg of extra potassium from a diet rich in vegetables, fruits and other unrefined plant foods will add 60 mg per day to calcium balance. Vitamin K from green leafy vegetables and broccoli will promote stronger bones. The second serious error is equating calcium with dairy products. Dairy products are not the best source of calcium as they promote calcium
losses at the same time as increasing calcium intake. Our prehistoric ancestors g o t a b o u t
1500 mg of calcium per day from plants. Their high intake of vegetables, fruits, roots and flowers also provided abundant potassium, magnesium, vitamin K and vitamin C, all in quantities f a r a b o v e
modern
norms. Salt was notably absent, as were dairy products. W h i l e many modern cultivated foods are sadly much less rich in calcium than the wild plants with which w e evolved, green leafy vegetables are an exception and therefore of particular importance for modern humans. Human use of dairy products is a recent and unnecessary development: a diet rich in vegetables, fruits and root crops and low in salt provides the best path back to healthy bones.
This article is supported by a 30 page Vegan Society briefing paper which is available on www.vegansociety.com/briefings/dietandbone/dietandbone.doc or for ÂŁ2 from the Vegan Society.
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Ways with Windfalls Anyone fortunate enough to be able to buy fresh fruit and veg from market stalls will be familiar with t w o things. First the balance between what t h e eye, mouth and bewildered brain crave f r o m the colourful pyramids of plump, ripe produce...against w h a t the arms are prepared to carry. Next, the slightly deflating feeling once the bags are unpacked and the question stares up at us from shelf and worktop - what are w e t o do with this windfall? The same will happen if you grow your o w n food. The parental pride as t h e first shy mange-tout or baby courgette appear (where's the camera?) will soon become a tyrannical zeal to be rid of t h e inevitable profusion that takes over your garden and your mealtimes. A l t h o u g h vegans are spared the monotony often faced by meat-eaters (using up the dry Christmas turkey, the Sunday roast) w e need to be ready to make t h e most of these seasonal windfalls. Apart from anything else, it means t h a t w e shall be eating fresh f o o d at its natural best. Five pounds well spent in a recent visit t o market brought home: a bunch of purple sprouting broccoli ('cut from the stem today'), a pound of shallots, five aubergines, t w o pointy red peppers, a pound of chillies (I), t w o globe artichokes, a cauliflower, t w o plantains, a bunch of coriander, and some custard apples. (These last w e r e a delicious surprise - science fiction on the outside, oozy and sweet on the inside, and totally living up to their name.) For those w h o do grow their own veg, start planning now what to do with all t h e wonderfully delicate broad beans and asparagus (even mange-tout and courgettes!) that will start appearing soon. They are seldom so abundant t h a t they can't just be enjoyed plain w i t h salt, pepper and lemon juice. Last year I discovered the joy of broad beans w i t h nothing more than good olive oil and a splash of verjuice. I can't wait for t h e next windfall of those.
18
The Vegan,
Spring
2002
Brinjal Chutney, Aubergines in olive oil, Baba Ganoush The aubergines were plump and fresh, but I wanted to use them before they started to sag. While the baba ganoush should be eaten fresh, the other dishes will keep well. I love aubergine in Indian restaurants ('brinjal'), and this chutney goes well with popadoms, Indian breads and starters. Into a large pan, chop two aubergines in large chunks and cook for a few minutes with sliced onion and garlic. Spices are up to you, but I used plenty of ginger, cardamom, coriander and cloves. Next add a good heave of sugar (about 3 or 4 oz/ 75-1 OOg) and about half a pint/300ml vinegar. Give it all a good stir, and cook for an hour, keeping your eye on it and adding a little water as needed. When cooked and still hot, pour into a large clean jar. I also preserved some sliced aubergine in olive oil after lightly cooking it on a stripy griddle. You don't want to overcook it as it will turn to mush in the oil. Creamy, comforting and delicious with salads, cous cous, breads, etc. Baba ganoush is a typical middle eastern dish of pureed roasted aubergine with garlic and lemon juice. Rub the aubergine in olive oil and grill or bake for 15-20 minutes until soft. If you have a gas hob, cook the whole aubergine directly on the flame - this will give it an amazing smoky flavour. Turn it every few minutes as the skin starts to crack and crinkle. Make sure it is soft all over before skinning carefully (any bits of charred skin will be noticed - they are very bitter) and mashing with some olive oil, lemon juice and crushed garlic. Some people also add herbs and spices (parsley, cumin) and toasted sesame seeds - you will see this being called 'aubergine caviar' (although it bears no resemblance whatsoever!)
Sting-in-the-tail Harissa
If you are ever daft enough to fail to see the false economy in a pound bag of chillies, this middle eastern spice paste is absolutely lovely. Eat it on fresh bread to enjoy the surprisingly subtle tastes, or use in place of chillies in grain dishes of rice, cous cous, bulgar wheat, etc. 1 1 1 1
handful fresh red chillies, deseeded and chopped small beetroot, cooked, peeled, and chopped teaspoon coriander seeds teaspoon caraway, cumin or carom ('ajwain' or 'ajowan') seeds
Blend all together with a mortar and pestle or in a blender. (If using a mortar and pestle, the chilli skins will be hard to break down, so chop them well first). Options-the beetroot is optional but gives a fantastic deep red colour and a fair amount of taste. I'm not a big fan of caraway and use carom for its slightly aniseedy taste. A little cooked carrot can be added to cool the mixture down somewhat and you will often see this in commercial varieties.
Purple Sprouting Broccoli w i t h 'beurre blanc' and mash The broccoli was absolutely incredible. Fresh, crisp and tasty, it matched asparagus easily-it was that good. To make decent mash, avoid cutting the spuds if possible. If using large ones, try to cut them in half only; this gives you a less watery result. Put them in cold water and bring to the boil. After they have been boiling about ten minutes, put the broccoli in a steamer above the pan. Give it 5-10 minutes depending on taste - look for the stalks to be a vivid bright green. For the beurre blanc you need decent hard marge, such as Tomor, and either vegan white wine or wine vinegar. Chop 2-3 shallots very finely and cook them gently in a good couple of ounces (50g) of marge until transparent. Add a few tablespoons of the wine vinegar and allow to cook till mostly evaporated. Alternatively, make more of a sauce by cooking the shallots in wine (until shallots are soft and wine reduced by half) and then adding the marge towards the end. Serve with the broccoli and mashed potato. Another way I used the shallots was in simple but satisfying potato soup (with leftover mash) and a little grain mustard. The shallots give a sharp richness to this that leeks and onions do not. Cook them lightly in a little marge first. If possible, use stock to cook the soup - even the cooking water from other veg will do (celeriac is ideal).
S t u f f e d Peppers
Oh no, not another stuffed pepper recipe, the one which has blighted every vegetarian cookbook and too many meals for the last fifty years. No, thankfully not. Use the long thin red peppers (usually expensive in supermarkets, but only 35p for two in the market), as they seem sweeter and somehow more luxurious than the usual bell peppers. 3 tablespoons vegan cream cheese 2 cloves garlic, crushed 2 teaspoons parsley 2 black olives, finely chopped pinch smoked paprika (normal will do, but look out for this special aromatic spice) salt and pepper Make a slit down the length of t h e peppers and use a teaspoon to remove the seeds and white membranes. Rinse well. Mix all the other ingredients a n d stuff the peppers carefully. Brush w i t h a little olive oil and bake in a hot oven for 15 minutes, or until the peppers are softening and the cheese starting t o bubble and ooze. Options - use half an avocado in the filling and reduce the amount of cream cheese. Try using a finely chopped sundried tomato in the filling. Serve with salad and a sprinkling of lemon juice. I was being posh and had it with salad, flaked almonds and a quartered fig. Unbelievable.
Š Graeme Reekie 2002
19 The V e g a n , S p r i n g
2002
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2002
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Beauty 2002 Our bathrooms have become almost as hi-tech and toxic as the modern office: with AHA acids, collagen, chemical depilatory creams, 90% alcohol perfumes, teeth whiteners, contact lens solutions, artificial colours, hormone creams, harsh spot creams, chemically sprayed cotton wool products, fluoride toothpaste, carcinogenic hair dyes and powerful sun blocks. Almost every home has shampoos, shower gels and anti-bacterial soaps that actually strip away the skin's protective barrier of natural oils and clog up pores with waxy petrochemicals, toxic formaldehyde nail varnishes and remover, and w e haven't even started on make-up yet! W h y is the beauty industry poisoning us? As with mobile phones, the time has come to stop and seriously question whether these products are in fact causing us long-term damage. The skin is the body's largest organ and w e need to be more conscious of what it is forced to consume. W e also need to rethink how often w e use these harsh products and, indeed, our whole beauty routine. Many people wised up to this with the advent of the BSE crisis, and w e vegans have always been cautious with labels and more inclined towards natural products. Yes, w e avoid animal testing, as w e do gelatine in foods along with the crazy alphabet street of E numbers and flavourings, but beauty products are that much harder to decrypt. You can look to see that it has not been tested on animals, but beyond that, unless you have a chemistry degree, the wool is well and truly pulled over our eyes. A 'natural' product need contain a mere 1 % of natural ingredients to make that claim and the labelling of organic products is not yet regulated, though the Soil Association is on the case. Organic products should definitely be the
by Zofia Torun
preferred, wise choice, as these producers go to enormous trouble to source with full traceability for the best quality, purest ingredients. The traditional beauty industry's backbone is the petrochemical industry, which provides it with cheap industrial degreasers and detergents. Yes, paraffin will make your hands feel deceptively smooth, but it won't help your skin breathe: it just chokes and clogs it. This is especially true of products for dry skin, and the bad news is that in the long term it will make your skin worse and more sensitive. AVOID all products containing SODIUM LAURYL (or LAURETH) SULPHATE (SLS/ SLES). But doing so is harder than you might imagine, for SLS is in almost every shampoo, liquid soap, bath foam, cleanser, conditioner and toothpaste. Bizarre, since it is toxic! According to the Journal of the American College of Toxicology (Vol. 2 no. 7, 1983), this chemical has been proven to irritate and inflame skin tissue, actually separating its delicate layers, and to corrode hair follicles and thus impair hair growth. W h e n in contact with other nitrogen ingredients it actually becomes carcinogenic (i.e. causes cancer). It leaves residues in the heart, liver, lungs and brain as a result of skin contact. It also denatures protein and can cause permanent damage to young eyes. In addition, SLS can mutate genetic cell material. Seriously scary! These products have only arisen in the last few decades so w e don't know how many cancers or deterioration of health they will be responsible for. But even if w e are fortunate to not suffer significant ill health, what effect will it have on the next weakened generation? I believe w e need to steer clear of the big labels on the
high street and from modern pharmacies. Go 'back to basics' by supporting local herbalists and aromatherapists, and choose extremely carefully or do-ityourself. Forget the high street giants and buy from alternative pharmacies (if you can find them) and therapists. Most cosmetics and toiletries nowadays should carry a danger label. The lorries delivering raw ingredients to large cosmetic companies have chemical hazard signs on them! Makes you think, doesn't it? DIY in relation to skin care products is definitely the best solution, if you have the time and space. Don't think of it as the inferior, cheaper, complicated option, but rather the custom-made, de luxe version, freshly made with ingredients you can trust. Everyone knows about tea bags and cucumber slices for tired eyes, but you can get more elaborate than that and create lotions and oils for every possible pampering. For instance, olive oil, a culinary stock item, is nourishing for the hair and scalp and moisturising for the whole body. Allow it to soak into the skin before putting on clothes. One trick to properly hydrating your skin is to avoid towel drying after a shower or bath and moisturise over the water, locking in essential moisture and leaving your skin plumper and softer for the day. Other cheap kitchen ingredients to help you take the best care of your skin: 1. Avocado pear - mash a very ripe avocado and pat on cleansed face. Leave on for at least 10 minutes. The rich oils will deeply moisturise dry and mature skin. 2. Organic oats (in a muslin bag) will can be used for a soft facial scrub or a milky bath soak.
3. Avoid nail polish - instead, buff and shape your nails a n d then protect them by massaging in organic vegetable oil, which will give them a lovely sheen. Massage your hands at the same time so much tension is stored there. 4. Chamomile tea (left to cool first!) - a gentle facial freshener for sensitive skins. 5. Green tea abounds in antioxidants to combat ageing brew a pot and leave t o cool, then pour into bottle and use as a facial toner. All this just proves that life doesn't always have t o be complicated! Forget the froth and foams w e have been led t o expect and bathe with luxurious essential oils which smell divine and hydrate t h e skin, leaving it feeling beautifully silky. Pick the oil according t o your mood. My favourites are: Sandalwood - earthy a n d exotic; Mandarin - fragrant and refreshing; Geranium w a r m and soothing; Lavender - relaxing and also good for problem skins. Do not despair: there are some great cosmetic companies out there, too. Look out for these: 1. Rapidly expanding, LUSH is 9 5 % vegan; you'll need t o keep its fresh products in t h e fridge; amazing soaps, perfect for gifts. 2. That golden oldie Neal's Yard Remedies, w h e r e y o u can buy loose herbs t o make wonderful concoctions for your face or to drink! 3. Try out the newcomer Earthbound Organics (mail order: 01597 851 157). 4. REN (mail order: 020 7935 2323) is pricey but wonderful, and nicely packaged. 5. Dr. Hauschka is biodynamic (hence expensive) and organic; available in good health food shops. 21 The V e g a n , S p r i n g
2002
Complementary Therapies Complementary to your Diet and Lifestyle By Cheryl Colpman (B.R.C.P. I.T.E.C. Dip.) Despite what some people may think, not all vegetarians and vegans are into alternative medicines and practices, so if you havn't yet discovered the benefits of complementary therapies, please read on. Vegans may well have a health advantage over meat-eaters and dairy-eaters. However, there is more and more vegan 'junk food' available - sweets, cakes, pastries, sugary breakfast cereals, etc - so a vegan diet is not necessarily healthier by default. W e can still be susceptible to ill health due to stress, pollution, poor food choices, negative thinking, and so on. As well as being effective, complementary therapies generally have not been tested on animals and are animal friendly, but see notes * and **. Personally, as a vegan and as someone w h o dislikes polluting my body and experiencing side effects, the choice of taking prescribed medicine can be a difficult and reluctant one. Conventional drugs will have been tested on animals and some may contain animal products either integrally, or as a gelatine capsule or as a tablet coating. Nevertheless, w e must look after our health and that of our loved ones and dependants, so sometimes, however unwillingly, w e may feel that w e must 'bite the bullet' and take what is prescribed, particularly for acute illness. Preventive measures to maintain health can be taken by reducing the effects of stress, encouraging the body to repair itself, getting enough sleep, striking a balance between working hard and having fun, and ensuring a healthy varied diet with enough nutrients. If you are unwell, the same principles can be applied, and complementary therapies are a good way of helping to achieve this. Nutritional and/or dietary advice is also often helpful, especially when changing to a new diet - perhaps from lactoovo-vegetarian to vegan. 22
The Vegan, S p r i n g
2002
It is not difficult now and it is getting easier and more popular all the time to have reflexology, Reiki healing, and so on, whatever your dietary or ethical persuasion. Complementary health centres are springing up all over the place, and many beauty salons and sports and leisure centres have complementary practitioners on site. The term 'complementary' rather than 'alternative' is a more accurate description, implying that it will work in harmony with you and alongside conventional treatments if you wish., whereas 'alternative' suggests simply 'instead'. I would never suggest that anyone bypass a visit to the doctor or go against their GP's advice, but it is often well worth seeing a complementary practitioner as well, or if conventional medicine can't help or falls short. There are many different therapies available: acupuncture, aromatherapy, Chinese medicine*, herbal medicine, homeopathy**, Indian head massage, nutrition, reflexology, Reiki, shiatsu to name just a few. Not every one will suit everyone, but there is sure to be something out-there to suit you. W e are all individuals and respond to different things. The following is a short overview of the therapies that I practise: gentle reflexology; Reiki; Indian head, neck and shoulder massage and nutritional and dietary advice. For information on other therapies, contact an appropriate practitioner or regulatory body.
GENTLE REFLEXOLOGY
All the body's organs, structures, areas and systems have a reflex point on the feet. A reflexologist gives a precision massage of the feet to help the body restore itself to health. The reflex points can be stimulated or calmed to encourage balance with the rest of the body, creating conditions favourable for repair and restoration. Things can be wrong in the body long before any
noticeable symptoms arise, so in this way healing can take place at any stage. Gentle reflexology is a most enjoyable massage of the feet, utterly relaxing and leaving the recipient feeling calm and radiant.
REIKI
This is a 'hands-on' healing with the recipient lying or sitting comfortably, fully clothed. The practitioner acts as a kind of 'funnel' to channel healing from the energy all around us through them into the recipient by placing the hands on or over various unobtrusive points on the body. The healing will be used wherever the recipient needs it. The general feeling is of warmth and support and serenity.
INDIAN HEAD, NECK AND SHOULDER MASSAGE
Carried out while seated, this massage begins on the shoulders, moving up to the neck and scalp, and finishing with a facial. While releasing stored tension and relieving related aches and stiffness, circulation is improved which in turn can help with problems such as poor hair growth, sight or hearing problems, headaches, sinus congestion, etc. It can leave you feeling like all the stored stress has melted away and left you with mobile shoulders again.
NUTRITIONAL AND DIETARY ADVICE It's often difficult to know whether your diet is healthy or not and whether you are getting all the nutrients you need from it. A simple nutritional analysis can highlight any deficiencies and help with any changes you are making or have been advised to make, in easily manageable stages if necessary.
HOW TO CHOOSE A THERAPY AND A PRACTITIONER The Yellow Pages is a good place to start, or try the local health food store for leaflets and cards. Look for a practitioner who is a member of a regulatory body such as the British Register of Complementary Practitioners. This means that they are bound to a code of ethical conduct and are qualified. If in doubt, check with the regulatory body for member practitioners in your area. Phone the practitioner or complementary health centre to check which therapy is most suitable and what it entails, and remember there is no obligation to make an appointment just because you've phoned. Talking to the practitioner in advance will help you find out whether you like them. Also, check that if any oils, lotions or other products used haven't been tested on animals and are vegan. Check likely costs and don't assume that students or pensioners will automatically get a discount - concessions are usually by prior arrangement. Remember to turn up on time or give at least 24 hours notice if you have to cancel an appointment. Enjoy your treatment and get well soon! Cheryl Colpman is a complementary therapist practising gentle reflexology, Reiki healing, Indian head massage and nutritional and dietary advice, based in Coalville, Leicestershire with easy access from the Ml and M42. Telephone consultations are available for nutritional and dietary advice T. 01530 831798. A discount of 15% is offered to Vegan Society members.
Note: * Not all Chinese medicine is purely herbal - some is very much animal. ** Some homeopathic remedies are derived from animals, albeit in extremely dilute amounts, and most homeopathic tablets contain lactose, so be sure to make your requirements clear. There are also many soothing creams and remedies, some of which are suitable for vegans, and these are often available from your local pharmacy.
WEBSITECORNER by K e t a n Kunj M a j m u d a r ( w e b m a s t e r )
Happy new year and welcome to website corner. Hits to our site over Christmas and N e w Year totalled 18,908 - perhaps everyone was looking for recipes or preparing for their 'must go vegan' new year resolutions maybe! A big thank you t o everyone w h o visited our site in 2001 t o get the information they needed. Thanks also for helping to make the site so positive - and it's going to get even better. The start of 2002 has been so positive that w e have reached a new peak: in January alone, w e achieved a hit total of 290,723, providing 65,589 vegan fuelled w e b page impressions on 16,602 computers on the planet, so are really getting t h e message out there! N o w h o w can w e improve? W e shall be making the navigation easier and shopping and product searches more useful, as well as creating internal searches that are more relevant to the visitor. W e also need to hear w h a t you think: feedback on all our changes is always welcome and useful for the future. If you have any views on our site - structure or content - please email them to me at webmaster@vegansociety.com I'm looking forward to your comments.
The chart shows h o w performance in terms of our top level pages has fluctuated o v e r the last quarter. Performance
Online Shop News Top Level Pages
• Nov
Links
• Dec • Jan
Trademark
Search Engine j
Search Engine
Info Page
Why Vegan
Tradema rk
Online Shop
Products
FAQ
• Nov
6.85
10.21
5.32
11.14
5.63
5.65
9.55
6.18
8.59
• Dec
6.71
9.10
5.85
12.51
5.87
4.71
9.63
6.71
8.67
• Jan
7.87
8.69
5.94
12.40
5.67
5.65
9.58
6.87
8.85
Performance Rating
T o p Level Traffic
So w i t h the light of a new year d a w n i n g on us, h o w is veganism doing in cyberworld? Let's take a look at the charts for t h e last quarter. In the last issue I showed a f e w charts and highlighted the hits and clicks to our site up to October 2001. This information does seem t o reflect that the majority of visitors to the site are looking for either general or specific information and that most of t h e m know w h a t they w a n t information on. It is always difficult to k n o w for sure how many people used a page or accessed information from a website, but w e have some pretty good tools which give us an indication. So I'm not going to fool y o u with data - w h a t I'm showing here is performance against hit ratio. Just because a customer walks through the door of a shop they don't have to buy anything. Most websites simply dazzle you w i t h high figures but leave the real meaning of the 'click' a mystery. Not us!
As the site expands and becomes ever more successful, w e will bring y o u regular up to date information on h o w t h e site is functioning. In t h e next issue, I will discuss ways to get more out of the website and h o w t o surf a r o u n d w w w . v e g a n s o c i e t y . c o m If you are planning to visit the website or have already done so, you should be aware that nine major pages now form the hub - the top level of activity on our site. Although we have specific niche-related information sheets, and areas that may be of interest to vegans and researchers, the majority of visitors tend to use the following pages: FAQ - Questions and answers on veganism
T R A D E M A R K - Registered v e g a n products
PRODUCTS - Lists products w e sell and links to trademark
W H Y V E G A N - Benefits of veganism
ONLINE SHOP - Secure Internet shopping for V e g a n Society merchandise NEWS - Up to date news LINKS - Links to other websites
for shoppers a n d businesses
I N F O R M A T I O N - Choose f r o m a large list o f constantly u p d a t e d information sheets
S E A R C H E N G I N E - Search t h e w h o l e site for specific needs. 23 The V e g a n , S p r i n g
2002
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24
The Vegan,
Spring
2002
n
Genetically Modified Organisms and Food Labelling By Penny Viner, Director of The Health Foods Manufacturers' Association Since 1997 European Novel Food regulations have required that all G M foods are assessed for safety before they are approved for sale. There are also labelling rules based on the ability to measure differences in composition between G M and non-GM ingredients. The practicality and effectiveness of these regulations have been robustly debated ever since they came into effect. For manufacturing industry, the issues have concerned traceability and the difficulties in obtaining genuinely nonG M ingredients and the need to ensure a level playing field in relation to the accuracy of label information. From consumer groups the concern has been that the regulations did not ensure the provision of accurate and meaningful information to enable consumers properly to exercise their freedom of choice. As a result, in July this year the European Commission adopted further proposals, subsequently put out for consultation by the UK Food Standards Agency. Aimed at establishing a 'tight and stringent' EC-wide system for the traceability and labelling of GMOs and for the marketing and labelling of food and feed products derived from GMOs. Current requirements cover the labelling of food consisting of or containing GMOs and include food produced from GMOs if traces of DNA or protein from the GMO is detectable in the final product. Highly refined food or food ingredients such as soya or maize oil are not
covered. The accidental or 'adventitious' presence of G M material up to 1 % is exempted from labelling obligation. In contrast, the new EC proposals on traceability and labelling will cover all foods produced from GMOs, irrespective of whether there is DNA or protein of G M origin in the final product, and all genetically modified feed. The 1 % allowance for accidental contamination will remain. The proposals are specifically intended to facilitate consumer choice, product withdrawal, the monitoring of effects on human health and the environment, and the control and verification of labelling claims. There is currently no labelling requirement for feed produced from GMOs. The new proposals include 'ensuring a high level of protection of human life and health, animal health and welfare, the environment and consumers' interests in relation to genetically modified food and feed, whilst ensuring the effective functioning of the internal market', and encompass proposals for the assessment of risk by the proposed new European Food Authority, and an EC product authorisation system. Specific labelling requirements will include the labelling of any G M soy meal or compound feed which includes G M soya meal, or of corn gluten feed produced from G M maize. Again, the 1 % exemption for accidental contamination remains. In short, to quote Health and
Consumer Protection Commissioner David Byrne, 'These laws will ensure that the regulatory framework in the UK is up to the high standard consumers expect. After that, it is for consumers to decide if they want to buy food produced from a GMO'.
the consequent lack of a level playing field for honest suppliers and misinformation for consumers.
The result of the new EU proposals could well mean that the majority of food products would require G M labelling - and cynics might argue that this is the endgame of the legislation, having less to do with the provision of information and more to do with increasing, through common use, the acceptability of G M technology.
â&#x20AC;˘ The requirement t o label w h e n a product no longer contains GM-derived protein or DNA, but not w h e n it contains GMderived protein or DNA but falls under a threshold for adventitious contamination, is confusing to say the least and unlikely t o provide any but the most well informed consumer w i t h helpful a n d meaningful information. Products which require labelling only w h e r e there are detectable levels of GMderived protein or DNA above a certain threshold would be preferable.
From another perspective, the proposal can be seen as being expressly designed to provide w h a t consumers might reasonably expect: clear, accurate and meaningful information on which to base our choice of purchase. In contrast, from the angle of the grower/supplier, manufacturer and retailer, w h o must put the requirements of the proposals into practice, adherence is difficult, complex and costly. There are enormous difficulties with crop segregation and identification, and with processing and handling systems for bulk commodities, The costs of setting up properly documented and validated traceability systems are high and the systems themselves are open to abuse, with a wide variability in audit standards throughout the EU. There is a real possibility of lack of expertise at best, or fraud at worst, somewhere along the supply chain, with
Specific criticisms of the practical aspects of the n e w proposals from a consumer perspective include:
â&#x20AC;˘ The threshold for adventitious contamination seems to lack logic in terms of consumer safety. â&#x20AC;˘ The proposals for labelling products derived from but not containing any G M material is unlikely to be well understood, especially w i t h the exemption for products not derived from G M crop sources but containing k n o w n levels of G M material from adventitious contamination, and its justification on safety grounds is unclear. A requirement t o label products containing detectable levels of G M material above a certain threshold w o u l d be more comprehensible for the average consumer. Continued
on page 26
25 The V e g a n , S p r i n g
2002
Continued
from page 26
• E n f o r c e m e n t w o u l d be
A p e r h a p s u n e x p e c t e d ally in this d e b a t e c a m e f r o m t h e Food Standards Agency, w h e n F S A c h a i r m a n Sir J o h n Krebs said recently, 'The B o a r d w a s n o t c o n v i n c e d t h a t t h e current E u r o p e a n Commission proposals c o u l d b e d e l i v e r e d f o r c o n s u m e r s in a w a y t h a t c a n b e e n f o r c e d , is practical and affordable.' Instead, t h e FSA b o a r d has p r o p o s e d t h a t t h e starting point for EU negotiations should be t o maintain the c u r r e n t labelling rules, plus a n a d d e d provision f o r ' G M f r e e ' labelling. T h e perceived a d v a n t a g e s are: T h e c u r r e n t labelling rules a r e practical a n d e n f o r c e a b l e . • Additional G M free labelling w o u l d offer m a n u f a c t u r e r s clear rules.
m o r e practical, a n d fraud
[CHEAPE R
less likely, as f e w foods w o u l d be affected.
GM FOOD
H o w e v e r , pre-Christmas 2001 discussion by t h e Council of Ministers indicated t h a t t h e m a j o r i t y of m e m b e r states are in f a v o u r o f t h e Commission's far-reaching proposals, a n d incidents such as t h e recent d e t e c t i o n of undeclared G M m a t e r i a l in baby milk can only s t r e n g t h e n t h e consumer lobby. S o t h e d e b a t e continues. The jury is n o w out, but d u e t o t h e complexity of t h e issues estimates as to w h e n t h e regulations might come into e f f e c t vary f r o m 2002 t o 2007. W h e n t h e y do, in t h e UK there is likely t o be a six-month transition period a n d products on the market before the
• Consumers wishing t o avoid G M technology altogether w o u l d h a v e clear choices.
regulations c o m e into force w i l l n o t b e affected by t h e n e w regulations.
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mm 26
The Vegan, S p r i n g
Established
2002
''
T h e O r d e r of the C r o s s , an informal fellowship w h o s e m e m b e r s are vegetarian o r vegan and pacifist, was founded in 1904 by the Reverend John Todd Ferrier.
Regular public meetings and worship services are held on Sundays at 11 a m and Wednesdays at 7 p m (except during t h e S u m m e r recess) at the H e a d q u a r t e r s of the Order as below. Meetings are also held at o t h e r centres throughout the U K , as well as in the U S A , Australia and New Z e a l a n d . For further information and publications list, please contact THE O R D E R OF T H E C R O S S (VGN), 10 DE V E R E G A R D E N S , LONDON W 8 5 A E Telephone: 0 2 0 7937 7012 Internet http://www.orderofthecross.org
1980
Postbag Contributions to Postbag are welcomed, but accepted on the understanding t h a t they may be edited in the interests of brevity or clarity. Prize for Most Tasteless A d of the Month goes to Walls for the posters showing fried chicken ovulations reaching out their little eggy hands for the slices of dead pig flesh next to them in the frying pan. Rachel Brighton, East Sussex
I have now been vegan for seven months. It's been so easy to change from my veggie diet that I'm annoyed at myself that I didn't try it sooner. To show my friends I did eat more than a jacket potato stuffed with beans, I organised BBQs and lunches for them. They have all respected my decision and have always provided me with vegan meals when I visit them. I had to tackle the rest of my lifestyle and your Vegan Shopper has proved invaluable, as has your excellent magazine. Most of the companies I have approached have been willing to send orders overseas, so my wardrobe is filling up with vegan shoes and clothing. I was so naive about using leather goods, but your leaflet about the myths surrounding leather products put a stop to that. I've also been able to get all my cosmetics and some specialist foods by mail order. Now it's time to tackle my medicine cabinet. I couldn't have done it without the support and encouragement that your magazine provides. I let all my friends read your magazine and some are making changes to their lifestyles. Since becoming vegan, I've had a number of people comment on how fit and healthy I look and it's making them think twice about their own diets Cynthia Cyprus
Paphos,
Y o u w r o t e that Barry Home's hunger strikes w o n him 'universal support'. Please let me dissent. Because Barry was a convicted fire-bomber, no politician w o u l d w a n t to be seen to accede to his pressure. Although his hunger strikes articulated the anger w e felt better than I can in this letter, they probably pushed the badly needed Royal Commission further away. Dr Ian email:
I read with interest the article on milk and breast cancer in the winter issue. W h e n I became vegetarian 25 years ago I knew very little about diet and nutrition, so to replace the loss of protein in my diet after giving up dead animals I substituted mostly dairy products as I had been told it was a good source of protein and 'good for me'. Shortly after I started overloading my system with dairy I noticed lumps in my breast which were very painful. Despite visits to my GP and a course of antibiotics, there was no improvement in my condition and over the years the lumps increased in size and quantity and gave me continual pain and discomfort. I had several mammograms which confirmed that I 'only' had mastitis and I was told I would just have to live with it. I would wear a bra to bed and sleep with my breasts resting on a pillow to help relieve the pain but got very little relief. Waking early one morning I heard the farming programme on Radio 4. A dairy farmer was being interviewed about the number of his cattle suffering from mastitis. I was surprised at the large number and wondered if something was getting into the food chain. I decided to omit all dairy products from my diet to
see if it would make a difference. In less than t w o weeks the lumps and pain were gone. W h e n I informed my GP of my miraculous recovery, he said he was not surprised as there were more cases of breast cancer and mastitis among women with a high dairy intake. I realise now how important it is to listen to my body. Sue Cornwall
Mylor Bridge,
I have been carefully checking ingredient labels for the past eighteen months to avoid animal products. However, bread from bakers often has no ingredients listed. For some reason I had always assumed bread to be a basic vegan food until I discovered that, apart from the humble French stick, all the breads supplied at my local baker's contain either or both butter fat and dried milk powder. It is a similar story at Tesco, although they have more vegan choices. For this reason I decided to rise to the occasion and bake my own bread. I am now the proud owner of a bread making machine but-surprise, surprise, almost all the recipes supplied with the bread maker include dried milk powder. I would like to know w h y milk powder is needed in bread and what the best vegan alternative would be. If any readers have recipes suitable for bread making machines I would be very interested to receive them. Christine
Thank y o u for publishing Dr Stephen Walsh's short but important article. Being one of the 'old fashioned' GPs w h o delivered over 500 babies at home before 1972 approx. when hospital deliveries were becoming fashionable, I naturally encouraged breast feeding. However, mothers often stopped this for a variety of reasons, one being that friends' babies on the bottle seemed to thrive better. Though puzzled, I had to agree with this. Roughly 20 years ago serendipity intervened when I first read of research about growth hormone (IGF. 1) being present in milk and by a fluke of nature human and bovine IGF.1 were identical. I knew that babies tripled their weight in the first year of life and calves more than a dozen times; so could it be that babies were imbibing excess hormone and growing excessively - rather t h a n better? Of the 5000 species of mammal in our world, only the human consciously consumes dairy products after weaning. Milk was designed by nature to be consumed only until weaning during the phase of rapid cell growth. By chance I then read that women over 5ft 6ins had double the breast cancer rate of women less than 5ft3ins. Could there be a connection between the 'better' growth of bottle fed children and subsequent breast cancer? Though just speculation, the thought is worth pondering on. I went from vegetarian to vegan at that time. Dr David Oxford I a m writing a V e g a n G u i d e t o Essex a n d a m looking for recommendations f r o m people as w e l l as directly f r o m restaurants, cafes, pubs etc in Essex t h a t cater for vegans. Karin
Editor: The only necessary ingredients for bread are flour, water, oil and a raising agent usually yeast. 27 The V e g a n , S p r i n g
2002
M E G A N
t h e
V E G A N
CHRISTMAS, NEW YEAR. AND VALENT/NES DAY HAVE PASSED AND YOU S T I L L HAVEN'T PLEDGED; YOuB. H G ART". IN ILL IT EVER. B.E M I N E ?
»y
-rw&re*
SORRY DARLl N&, BUT I ] W H O . . . ? CAN'T GIVE IT TO YOU/ DAISY, THAT - IT'S PROMISED XSAUCYSOW? TO
a n o t h e r /
ft.
NO.MEGAN THE VEGANi THE LOCAL HOSPITAL IS GO/NGTO WHIP DOT ALL IWY ORGANS FOR. T R A M S P L A H T L N G r INTO HUMANS. AND MEGAN fS HAVING" MY HEART/
OH PARUNG.SHE WONT WANT YOUR HEART OR APPRECIATE CT — > SHE'D REJECT YOU. " *
THANKS, MEGAN - BUT ITS OUT OF MY T R O T T E R S . HUMANS M I S T R E A T US, E A T US, AND NOW WE'RE PIGGY SPARE PARTS B A N K S i AMD T H E Y N C v V> • I CALL U S •k # V ^ A V S W I N I 6 S ,
ITS TRUE PlGGV.'KEEP YOUR. HEART (AND AU. YtXjR. OTHER OB.GANS) DON'T DIE POR. M E i ,
WELL, THAT'S THE LAST TIME I EAT A VEGAN R A S H E R SARNIE JUST BEFORE BEDTIME I \C. N ' l
AUTUMN 2001 READERS' SURVEY Thanks to all the many readers w h o filled in the survey form. Council member Karin Ridgers spent "hours and hours" analysing the responses; here are just some of the results she found! YOU
SAY:
more media publicity - make veganism mainstream overwhelming number of comments! more companies, caterers, restaurants, etc to use the sunflower trade mark more members needed approach rich supporters for funds, prizes for big celeb raffle, etc the magazine is generally well liked, but could be better: more recipes, more Shoparound more interviews with "ordinary" vegans, as well as celebs more on health, raw food more on animal rights, more campaigning mag should be in High Street newsagents, public libraries Vegan Shopper is great - Travel Guide also popular Website is OK, but needs improving local contacts need more encouragement staff are helpful, polite, enthusiastic and caring - like phoning a friend Vegan Society is brilliant, dull, old-fashioned, doing essential job, and lots more! Vegan Society Council members and Chief Executive Rick Savage would agree with many of these comments, and are already working on improvements along some of these lines. It is particularly good to see that our hard-working staff are appreciated. The appointment of a media officer should help raise our public profile
Thanks again for all comments, whether critical or contented. George Rodger, Chair of Council
Breakdown Cover
VfMVM
The Environmental Transport Association provides an excellent breakdown service, plus everything else you would expect from a traditional motoring organisation. W h e r e w e differ is that w e campaign for a sustainable transport system for Britain. W e are not anticar (after all, w e are an organisation of car users) but promote sensible and responsible motoring. 5 0 % Off M e m b e r s h i p to Vegan S o c i e t y m e m b e r s
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28
The V e g a n , S p r i n g
2002
www.eta.co.uk
1540-1002
Reviews H e a r t s , Minds and S t o m a c h s : Animals in Britain Today. By Katharine A. Gilchrist. The first thing that strikes the reader w h e n opening this book is the simplicity of the publishing. No coloured pictures grace the text and the overall impression is of a large slightly glorified pamphlet. However, this need not detract in any way from the contents which are interesting, thought-provoking and often profound. Katharine delves deep into her subject to cover every conceivable aspect of h o w animals fare in today's Britain and her quotations are bang-up to date and frighteningly valid in today's society. Along w i t h the acknowledged truths, strange questions such as which advocate of girl power has claimed that dead animals symbolise life, and which major burger chain has conceded that meat production is cruel, jostle and illuminate the book. Sometimes the sheer number of quotes and references can be a little confusing and overpowering but the overall impression is of a subject thoroughly explored with no stone left unturned. This is a book that challenges every one of us to look again at our attitudes to animals and sadly most of us will find it depressing reading. W h y should vegans be expected t o fund animal farming through their taxes? W h y should they be criticised and laughed at for their compassionate diet? There is often an undercurrent of anger in Katharine's comments and rightly so w h e n you delve into the pages and see the conflicting double standards affecting every animal in our British society today.
The book is obviously North American (Canadian) a n d at first sight contains some unfamiliar products. There is a section on w h a t some of the ingredients are and w h e r e they can be found, but inevitably there are some w h i c h are not explained because they will be familiar t o Canadian/American readers but not t o people here, ('liquid smoke' for example.)
quite well w i t h students w i t h m i n i m a l cooking facilities. Established v e g a n s will be familiar w i t h t h e nutritional aspects, but those w h o are enthusiastic cooks looking for n e w recipes will f i n d plenty to keep t h e m happy.
Other sections include cooking tips and ideas for complete menus, picnics a n d children's birthday parties. These are followed by a section addressing nutritional concerns. Then come t h e recipes, from appetisers t h r o u g h t o desserts. There are 8 full colour pictures of completed dishes.
RISE â&#x20AC;&#x201D; 'UNCERTAIN WONDERS'
R E C I P E S & I ESSC LIVING THE VEGAN
Dncni Burton
Reviewed by Debbie Holman. Published by Greenstone Valley Publications, 72 Whitstable Road, Canterbury, Kent CT2 8EB. For a copy send a cheque for ÂŁ2.50 (includes p&p) to this address made payable to the author, KA Gilchrist.
The Everyday Vegan by Dreena Burton Dreena Burton's book begins w i t h the story of her and her family's progression from a typical North American meatbased diet to veganism. The reasons given are health based rather than animal friendly and she gives examples of improved health in herself, family and friends.
! 1
Reviewed by Wendy Waller [Look out for this in Society's new Spring Catalogue]
Scottish group Rise hail f r o m t h e w e s t coast island of B u t e a n d this is their debut album. A l t h o u g h t h e b a n d are all non-animal eaters a n d give t h e V e g a n Society a mention in their credits, t h e songs are not related t o veganism or animal issues, w i t h t h e exception of The Buffalo Song. Nevertheless, t h e songs are good and so is the music, being a mix of traditional Scottish folk a n d m o r e modern styles. Debbie Dawson is superb on lead vocals and the CD is imaginatively produced. However, it seems a s h a m e that such a g o o d CD should finish o n a rather poor version of J o h n Lennon's 'Imagine', w h i c h sounds disjointed after t h e fine Scottish ballad 'Cold Glencoe'. Altogether some m e m o r a b l e tunes a n d beautiful singing, but as Rise say t h e y support t h e v e g a n cause, could not future CDs d o something t o highlight t h e terrible plight of animals in our society? Most bands d o not e v e n recognise this suffering, but perhaps o n e that does could reflect this in their next selection of songs. Reviewed by Debbie Holman [For details visit their website www.riseband.co.uk or T. 01700 505357]
The recipes all give nutritional information, including calories a n d cholesterol - useful if you're watching one or both. The side notes to t h e recipes give tips and suggestions for serving, plus alternatives to some of t h e more unusual ingredients. Dreena says at the beginning that t h e book is suitable both for n e w vegans and for those already v e g a n w h o are looking for everyday recipes. I w o u l d say that would-be vegans might prefer something a little simpler t o start with, at least on this side of t h e Atlantic, although t h e first f e w chapters w o u l d answer nutritional concerns a n d t h e r e are half a dozen or so pasta sauces which I can imagine w o u l d go d o w n
29 The V e g a n , S p r i n g
2002
Listings Founder Donald Watson Hon Patrons Serena Coles, Freya Dinshah, Dr Michael Klaper, Arthur Ling, Cor Nouws, Wendy Turner, Donald Watson, Benjamin Zephaniah Council Alex Bourke, Vanessa Clarke, Laurence Klein (Hon Treasurer), Laurence Main, Karin Ridgers, George Rodger (Chair), Zofia Torun, Patricia Tricker, Stephen Walsh (Vice Chair) National Local Contacts Coordinator Patricia M. Tricker STAFF Chief Executive Officer Rick Savage Administration/Finance Officer Bill Palethorpe Information Assistants Gemma Barclay Debbie Holman Catriona Toms Fundraising/Marketing Officer James Southwood Membership Officer Rhian Thomas Sales Officer Jules Farrar Sales Assistants John Rawden Derek Waller Volunteers Liz Costa Joyce Sandground Erica Wilson Dietary Consultant Sandra Hood
VEGANISM may be defined as a way of living which seeks to exclude, as far as possible and practical, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose.ln dietary terms it refers to the practice of dispensing with all animal produce — including meat, fish, poultry, eggs, animal milks, honey, and their derivatives. Abhorrence of the cruel practices inherent in an agricultural system based on the ab/use of animals is probably the single most common reason for the adoption of veganism, but many people are drawn to it for health, ecological, resource, spiritual and other reasons. If you would like more information on veganism a free Information Pack is available from the Vegan Society in exchange for two first class stamps. THE VEGAN SOCIETY was formed in England in November 1944 by a group of vegetarians who had recognised the ethical compromises implicit in lactovegetarianism (ie dairy-dependent). Today, the Society continues to highlight the breaking of the strong maternal bond between the cow and 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 deoxygenation of river water through contamination with cattle slurry. If you are already a vegan or vegan sympathiser, please support the Society and help increase its influence by joining. Increased membership means more resources to educate and inform. 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.
EVENTS DIARY • Viva! End factory farming - before it ends us. Join Viva! on a series of rallies and marches against factory farming, to be staged across the country. Viva!, 12 Queen Square, Brighton BN1 3FD, 01273 777688, www.factoryfarming.org.uk
March All month - Animal Aid's Veggie Month. Phone 01732 364546, www.animalaid.org.uk Saturday 16th - Viva! rally* Albert Square, Manchester.
Noon outside the town hall,
20th March - The 18th Great American Meat-Out. The first day of spring - a big day on which to persuade people to kick the meat habit - see www.meatout.org
April Saturday 6th - Grand National. Animal Aid are organising a high profile demonstration at Aintree Race Track this year. For transport arrangements or info contact Elaine Toland on 01732 364546, www.animalaid.org.uk Saturday 13th-Viva! rally* Noon at the Level, Brighton.
May Saturday 18th - Viva! rally* Edinburgh venue to be arranged. 18-19th - Linda Blair at London Expo. Linda Blair promotes her book 'How to Become a Vegan'. Excel Convention Centre, Royal Victoria Dock, London E16.www.londonexpo.com
June 1st & 2nd - Natural Health and Herbs Show, RHS Rosemoor Gardens, Gt. Torrington. The very best of complementary medicine, set in one of Devon's most stunning gardens. Information and programme: 50p off entry price with this magazine. 28-30th - Organic Food & Wines Festival, Olympia, London.
July 8th - 14th - a week of events encompassing both: • National Vegetarian Week - 'A Whole World of Taste' • 35th World Vegetarian Congress - "Food for all our futures". Edinburgh Conference Centre, Heriot Watt University, Edinburgh. Workshops & lectures by international speakers, with delegates from over 30 countries. Hosted by The Vegetarian Society, 0161 925 2000, www.vegsoc.org Saturday 13th - Viva! rally* Noon at Kennington Park, London SE11 (tube: Oval) for rally and march to Trafalgar Square. All day exhibition at the Camden Centre, Judd Street, London WC1 (tube: Kings Cross)
August 3rd - 17th - Vegan Camp. A camp for people who are vegan (at least for a week or two!) Set in Ullswater, Lake District. Tel: SOCIETY The Vegan Society Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA, United Kingdom Local rate: 0845 45 88244 Tel: 01424 427393 Fax: 01424 717064
30
The Vegan, Spring 2002
www.vegansociety.com email: irrfo@vegansociety.com Office hours: Mon-Fri: 9.00-5.00 Visitors by appointment please Registered Charity No. 279228 Company Registration No. 1468880 VAT Registration No. 448 5973 95
September 1st -7th September - Vegan Summer Gathering, Exmouth, Devon. 29th - The 5th National Vegan Festival, - The greatest vegan gathering in the world. Conway Hall, Red Lion Square, London - sponsored by TheVegan Society, VeganStore.co.uk and Veggies - see www.veganfestival.freeserve.co.uk for details.
^
Local Contact News Thank you to all t h e Local Contacts w h o have sent me a report on their activities over t h e past year. If y o u haven't sent yours yet please let me have it as soon as you have time. There's no specific deadline but they will help in planning the next Local Contact Day (see below). The V e g a n Society has approximately 53 local contacts in the UK. They are people w h o help t o spread the message by, for instance, answering queries from people living in or visiting their area and writing letters to their local newspapers. Some run or are active in local groups. Exactly w h a t and h o w much they do depends on the amount of time they have available and on the area w h e r e they live. In very rural areas it is often just a case of answering the o d d telephone query. In large towns there are more likely to be other vegans keen to get together for meals out, fund-raising events and information stalls. Those w i t h particular talents may give talks t o schools and other organizations such as the W l , compile lists of veganfriendly eating places in their area and even give cookery demonstrations and press interviews. M y personal campaign is to persuade pubs w h o do vegetarian meals t o make most if not all of them vegan.
could do if there w e r e twice as many! One day veganism will be as mainstream as vegetarianism is now, and I'd like that day to be within my lifetime. So will Y O U help? If y o u have been a dietary vegan for t w o years and a full member of the Society for a year w o u l d Y O U like to be more involved in helping t o achieve this goal? For more information about becoming a Local Contact please ring, w r i t e or e-mail me. I am planning meetings in various parts of the country for current and prospective Local Contacts. A couple of very successful meetings w e r e held in 1997 and 1999, and judging by the feedback sheets all participants f o u n d them enjoyable as well as interesting, informative and useful. However since then w e have gained many n e w members. The first of these Local Contacts days will be held in central London from noon till 6 pm o n Saturday 20th April. Lunch will be provided and some help w i t h travelling expenses will be available if needed. The limited number of places will be allocated on a first come first served basis, so do contact me straight a w a y if you w o u l d like further details. W i t h my very best wishes, Patricia Tricker, National Local Contacts Co-ordinator
Our Local Contacts are invaluable as a means of showing omnivores that the Vegan diet is healthy, good for animals and good for the environment. W e can also demonstrate to vegetarians h o w easy it is not to eat dairy products, even in simple ways such as pointing out that they can use plant milks and vegan margarine instead of dairy milk and butter and that pizza can taste just as nice without cheese. The Vegan Society has plenty of information sheets and leaflets to help Local Contacts do this vital (in the real sense of the w o r d ! ) work, and there is a lot of information not only on the Society's website but also on many others. I frequently refer people to the recipes on the website of the International Vegetarian Union, for instance (www.ivu.org/english/recipes), some 2,000 altogether and all vegan. Our current Local Contacts are doing a grand job, but just think w h a t w e
VEGAN SOCIETY TRADEMARK UPDATE Facilitating t h e shopping experience f o r vegans everywhere, t h e V e g a n Society logo is y o u r aid t o choosing vegan products and services. Look o u t for the logo appearing o n a n u m b e r o f n e w products coming soon. As always w e like t o keep o u r readers informed, and w e t h o u g h t y o u w o u l d like to k n o w t h a t t h e f o l l o w i n g companies h a v e recently b e e n successful in registering w i t h us: Green Beans Belgium nv.- t h e EcoLino range of w a s h i n g substances Tanjero - a range of h a n d m a d e soaps Rogue Development - non-leather boots a n d clothing m a d e using reclaimed cotton Celestial Designs Aromatherapy - their face cream, t o n e r a n d cleanser. Reliv UK Ltd. - Reliv classic, 28 day supply - nourishing drink. Essentially Yours Ltd. - creams, gels, oils and more. II MangierSano pastries
- Italian fruit-filled
Leeora Vegetarian Food-organic meals f r o m a r o u n d t h e w o r l d If you w o u l d like t o apply t o use t h e V e g a n Society trademark on your company's products please p h o n e t h e office-01424 427393 ext 822, or email trademark@vegansociety.com - for a n information pack.
LOGO IN DEMAND Yes, the V e g a n Society's logo is in demand not just as a t r a d e mark for products but as a....tattoo. A proud A d a m Wilson sent us this photo of his tattoo. 31 The V e g a n , S p r i n g
2002
V E G A N S O C I E T Y LOCAL CONTACTS Note: Local Contacts are Vegan Society members who have offered to act, on a voluntary basis, as a point of contact for those interested in the Society's work. They are not official representatives of the Society. Their levels of activity and knowledge may vary according to their individual circumstances. When writing to a Contact, please remember to enclose an SAE.
National Local Contacts Co-Ordinator: Patricia Tricker
32
The Vegan, S p r i n g
2002
Readers are asked to note that advertisers in The Vegan may also offer non-vegan products and services.
ANIMAL CARE
FOOD
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, T h e Vegan Society, Donald Watson House, 7 Batde Road, St-Leonardson-Sea, East Sussex T N 3 7 7AA, U K .
T E M P E H K I T S - it's so easy and cheap to make this P E R F E C T protein food for vegans at h o m e . Kits comprise enough starter for 10.5kg finished tempeh P L U S a colour instruction/recipe book - £.\ 5. Call Polly at P H Y T O F O O D S 01547510242
EATING OUT T H A I
C H I N E S E
VEGan restaurant
HOT BUFFET
£5
veg 244 west hendon broadway nw9 02082036925 22 golders green road nw11 10 greek street soho
Wts&ex QTalea VEGAN RESTAURANT 20 Ashley Rd, Boscombe, Bournemouth, Dorset Tel 01202-309867 email: www.geocities.com/vegan_reslaurant
Seance*
JoocU
for all your dietary requirements - vegetarian vegan, macrobiotic, organic, gluten/wheat/sugar/ additive/GM free. 10% discount for members. 77b, High Street, Fareham, Hants, F 0 1 6 7AW Tel: 01329 822916
HEALTH THE VEGETARIAN CYCLING & A T H L E T I C C L U B established 1888, includes vegans and members of all abilities. Affiliated to sports governing bodies including the triathlon. C l u b Kit to help spread our message. Contact Peter Simpson o n 01908 503919, e-mail:
CORNWALL Organic V e g a n G u e s t H o u s e / i S J S t . Ives, Cornwall Beautiful eco-renovated Victorian House, Overlooks harbour & beaches. Close to Tate. Special diets welcomc. Yoga breaks, seal & dolphin tours. Best Vegan Guest House 2000. For a brochure, call Simon: 01736 793 895 www.making-waves.co.uk
/ , "* j ^-^WOOuWm / n y .
HOLIDAY ACCOMMODATION
v •mm 1O"*. OH lor V e g a n or Vegetarian Society m e m b e r s
Open 7 days - 11:30am 64 High Street Quietly sill?!'0" KT1 1HN Tel: 020-8688 7998
JjL
L V M w ^
-11pm situated,
overlooking the River Thames,
f
j l B B m H l
^ountry
C o m e a n d taste! C o m e a n d s e e !
Vegan Restaurant & Natural Food Shop Fantastic!
Healthy
shopping
all under
dining one
and roof!
Lunchtime Buffet - Evening a la Carte 3-4 Warwick Street, London W 1 B 5LS Phone: 020 74342922 Fax: 020 7434 2838 Web Site: www.countrylife.restaurant.co.uk
A L L V Y N H O T E L Easter to October 100 C o l u m b u s Ravine S C A R B O R O U G H Y O l 2 7 Q Z Exclusively Vegetarian B&B. All rooms en-suitc. W a r m welcoming h o m e base. Central Location for seaside and town - sports, leisure, restaurants. For ramblers and motorists vast open countryside. Moorland Coasdand Forest, Wildlife, History, Archaeology. Contact-Ray Todd.
Sedgwick, Kendal, Cumbria, LA8 OJP 2 R o o m s . 4 miles south o f K e n d a l . South L a k e s . StricUy no smoking. Children very w e l c o m e . G o o d local w a l k s & marvellous vegan food!
PLUS" FOX COTTAGE SELF-CATERING
/
Quiet Country Hotel overlooking beautiful tidal estuary and bird sanctuary.
www.fox.hall.btinternet.co.uk LAKE
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 NEAR tjarlands
Cjuesl
Stives 'Enjoy
Jiouse
Cornwall ourVeganA'egetarian
"sunshine" breakfast and relax in JMinutes
from town, beaches and coastal Tree parking,
V E G A N B O D Y B U I L D I N G is possible. Muscles w i t h o u t meat. Prove a point. Free membership/help/advice & contacts. Please send SAE to W B B , 17 Inglewood R o a d , Rainford, St Helens, Lanes WA11 7 Q L
FOX HALL VEGAN B & B
(Sleeps 4 plus baby) Fax/Tel:- Sylvia or Chris on 015395 61241
our cozy Victorian Cjuest Jiouse.
www.vegcac.co.uk
CUMBRIA
non-smoking, families
'Ring Many a + ''David 01736
walk
walks. welcome.
DISTRICT
BEECHMOUNT SA IVREY, AMBLESIDE, CUMBRIA LA 22 OLB
Vegetarian/vegan U & B , d e l i g h t f u l c o u n t r y h o u s e a c c o m m o d a t i o n . Situated in Beatrix P o t t e r ' s p i c t u r e s q u e village w i t h its o l d e w o r l d c i n n , 2 miles from Hawkshi-ad, Lake W i n d e m e r e (car ferry) 2 miles. D e l i c i o u s breakfast, lovely b e d r o o m s . S u p e r b l a k e / c o u n t r y views. For b r o c h u r e tel. Sylvia a n d R i c h a r d Siddall. 015394 36356. O r visit o u r w e b - s i t e : www.beechmountcountryhousc.co.uk
798999-
DERBYSHIRE NEWQUAY, CORNWALL W O O D L A N D S HOTEL Superb Location, Spectacular
Views
Daily Tariff from £20 to £40 per person All breaks include 4 course Dinner, B&B 55 En suite Bedrooms Outdoor Pool. Entertainment. Close to beaches. Vegan Owner Choices of Standard/Veg./Vegan at all meals. Phone 01637 852229/or brochure or fax 01637 852227
No.3 Vegan BAB Lovely Victorian House in t h e Historic Market Town of Chesterfield on t h e edge of t h e Peak District. Totally organic, log f i r e , homemade breads. Delicious, plentiful b r e a k f a s t s , packed lunches and evening meals. 100% vegan Wonderful rooms, en-suite available, drinks, home baked cookies and f r e s h f r u i t provided. Friendly Happy Atmosphere, Non Smoking. Telephone: 01246 2 0 3 7 2 7 f o r brochure Web:
http://homepage.ntlworld.com/no3veg
DEVON
N O R T H Y O R K S H I R E Comfortable, homely, exclusively vegetarian/vegan B&B from £ \ 6 p.p. at Prospect Cottage situated in Ingleton village. W o n d e r f u l walking country. Tel: P E M B R O K E S H I R E . A warm welcome & good food (exclusively Veg/Vegan) in m o d e r n bungalow. Close to Newgale beach. Coastal paths to explore. Green Haven B & B - Tel. W E S T W A L E S , near beautiful coast and mountains. 'Quality with a conscience'. Organic vegetarian/vegan B&B. Private, well equipped bedsitting room with riverside garden. N / S Tel. W H I T B Y B&B. Vegan/Vegetarian. Organic bread etc. Q u i e t location, seven minutes walk from centre and harbour. Lounge and sunny breakfast room. Parking near house. T e a - m a k i n g facilities. £ 1 8 (plus child reductions). Tel: Y O R K H o m e l y veg/vegan B&B in attractive village near York and Hambleton Hills. Garden and parking. Mostly organic. Children and pets welcome. Tel: Scilla
CORNWALL
LIZARI) PENINSULA THE CROFT. Coverack. Cornwall TR12 6TF www.comwall-online.co.uk/the-croft
Offers magnificent sea views from all rooms. TerTaced garden bordered by S.W. Coastal Footpath, stream and cliff edge. Sandy Beach. Exclusively vegan/vegetarian & non-smoking. Home cooking, including the bread! Twin en-suite accommodation. Lift. OS ref:SW 783187 For brochure telephone/Tax Peter Cheze-Brown
V e g e t a r i a n & Vegan Guest House
Relax in our 12 a c r e s , or explore Exmoor, N o r t h & Mid-Devon. En-suite, non-smokinq rooms. Children A p e t s welcome. Cordon V e r t host.
Tel/Fax 01769 550339 http://www.ferntor.co.uk
~SEAPOINT~ E X M O O R NATIONAL PARK
ALL LINEAGE A D S MUST BE PRE-PAID
Comfortable Edwardian guest house with spectacular views across Porlock Bay and set in the heart of 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 3Q Recommended 2 day break Nov-Feb incl ~ £49 pp/DB&B Christine Fitzgerald, Seapoint, Up way, Porlock, Somerset TA24 8QE
Tel: 01643 862289 33 T h e V e g a n , S p r i n g
2002
SCOTLAND
ISLE OF WIGHT
SPAIN Beautiful Malaga Mountains Self Catering Villa, vegan owners live next door 5X3m pool. Vegan food available Tel: 01650 521825 or visit www.sierraspain.com
SHANKLIN ISLE OF WIGHT "BRAMBLES" VEGAN BED & BREAKFAST (All rooms en-suite) Non smoking (Dinner available on request) 5 minutes walk to sandy beaches & town John & Mary Anderson Tel (01983) 862507 or Fax 862326
14 H a r t i n g t o n G a r d e n s . E d i n b u r g h E H 1 0 4 L D Winner of The Vegetarian Society's Best Guesthouse Award 2001. Situated in the heart of ^ this beautiful and historic city. 20 minutes walk to the City Centre, i ^ f ^ ® We offer an extensive vegetarian/ —-—1 vegan menu (special diets on request). Refreshments in all rooms and en-suite facilities available. Non-smoking.
Telephone:
K E R A L A , S O U T H INDIA A vegan's paradise. Tours, accommodation including sclf-catcring. Brochure: Tel: 01892 722440, 11892
www.greenhouse-edinburgh.com
BLACKPOOL WILDLIFE H O T E L 100 % Vegan Mostly Organic. N o smoking. W i n n e r of the Innovation Award. Highly c o m m e n d e d . Paradise for vegans. 39 Woodfield R o a d , Blackpool FY1 6AX.
T e l 01253 346143
NORTHUMBERLAND T H E BYRE V E G E T A R I A N B&B, HARBOTTLE Central Northumberland, beautiful walks. Cheviots. £18.
E T C 4 diamonds
EMX10
Tel: 01669 650476
C0MET0CRUACHAN
Website:
Vegan/vegetarian non-smoking b e d and breakfast - M i n a r d , mid Argyll, C o r d o n Vert evening m e a l s . G o o d w a l k i n g base, l o c h s a n d hills, s t a n d i n g s t o n e s a n d o t h e r places o f i n t e r e s t .
S P A I N . Sunny Almeria house sleeps six. Pool. Holiday lets. Views, Birds, Walks, Beach 25 minutes. Car essential. English
ALL LINEAGE ADS MUST BE PRE-PAID THC\£gan
COSMETICS
WALES
FREE SAMPLES! Make-up not tested on animals. No animal ingredients. ( N o beeswax etc.) SAE. VEGSAMPLES, Roundlodgc, Belsteade Road, Ipswich IP2 9EH
Fraser C o t t a g e B & B Bangor-on-Dee N o r t h Wales Borderlands
Dolma offer an exclusive range of quality original Vegan perfumes, skin care and toiletries. Send S.A.E. for new catalogue or £15.95 for boxed set of ten trial size perfumes (includes 2 new perfumes). An ideal gift. Cheques/postal orders made payable to DOLMA. DOLMA. 19 ROYCE AVENUE.HUCKNALL, NOTTINGHAM. NG15 6FU Websitewww. veganvillage.co.uk/dolma
' N A 1-
Tke Old School, House
HAY-ON-WYE
ChiltuujtoH,
BLACK MOUNTAINS
Manual seJf-CAterituj holuL*ysfor two i* picturesque, village* Ideal for expU>ruig Sussex.. Run by vejsuts. Help with food,provided. Phone for brochure•.
01798
Paskins
Town Hous
812574
-A-^
" ^
Come and enjoy warm flair and style of true'. Tranquilly situated just in the heart of one I . , perfectly preserv ed cbnservan Paskins evokes memories of gracious age. Vegans will particularly appreciate the varied and imaginative cuisine using organic and farm-fresh local produce.
Tel: 0 1 2 7 3 - 6 0 1 2 0 3 Fax: 01273-621 973 www.paskins.co.uk 34
The Vegan, S p r i n g
2002
should — you
PUBLICATIONS The new and completely updated
Vegetarian Visitor 2002 is now available.
www.frasercottage.com
West Sussex
SOCIETY
Tel: 01546 886378
Vegan, Organic food cn-suitc shower rooms, non-smoking, dogs welcome. Tel/Fax: 01978 781068
SUSSEX
www.kcralconnccr.co.uk
*Thc author of the above advert contact the advertising department have mail waiting!
Spccial c o o k e r y b r e a k s available t h r o u g h o u t t h e year i n c l u d i n g ' V e g a n Versatility', I n d i a n , Italian, a n d h e r b weekends
-
Wtrt
GUEST HOUSE IN SOUTH VENDEE. B& B, organic vegetarian or vegan meals. Self catering. Organic shop. Close to Marais Poitevin. La Rochellc one hour, forest, river, bathing. VEGETALIS 79160 Coulonges sur I'Autize.
C o n t a c t H u g h W i l s o n a n d S u z a n n e Allen o n :
LANCS
B & B from
PERSONAL
The Old Post Office Uanigon, Hay-on-Wye Exclusively vegetarian/vegan From £18 to £25 p.p/night Recommended by Which? Hotel and B&B Hay-on-wye 2 miles Black Mountains I mile Brecon Beacons 12 miles Tel: 01497 820008 oldpost-ofTice.co.uk
HOLIDAYS ABROAD A N D A L U C I A CASA. 'Monchito' Mountain village cottage to rent. Rustic with mod cons. Beautiful area, forests, rivers, views south to the Med and North Africa beyond; easy drive up the mountain from either Gibraltar or Malaga. Also, limited number of space available for allinclusive guided tour of the local area in vegetarian/vegan Hotel 4 Monchito'. River swimming and spa bathing in the natural order of the day.
\
MISCELLANEOUS SPIRITUAL VEGANISM - The Ultimate Belief - 0 -
Spiritual Vegans, Kent House, Kent Place, Lechlade. Glos. GL7 3AW P A U L SAHA stakes serious claim to be PROPHESIED Messiah. This newbringer/lawgiver of lunar-principle goddess Isis advocates eventual oudawing of animal products but needs patron. For free info pack please text 07730-165461
The price of this attractive paperback is again only £2.50. It is clearly coded for vegans. Order your copy now {post free) from Jon Carpenter Publishing (VS). 2 Home Farm Cottages. Sandy Lane. St Paul's Cray, Kent BR5 3HZ
Credit cards: 01689 870437
SITUATIONS VACANT C O O K / C H E F wanted for vegetarian & vegan cafe restaurant in Hastings for summer season. Must be flexible.
CALLING AUTHORS & ARTISTS The Editor invites authors, artists and cartoonists t o submit material for possible publication in The Vegan. Fees negotiable. W r i t e to: The Editor, The Vegan, Donald W a t s o n House, 7 Battle Road, St Leonards-on-sea, East Sussex TN37 7AA, UK T o ensure return of your work please enclose an SAE
Confidentiality assured.
When replying to an advertisement please mention that you saw it in THE
PAYMENT Pre-payment please by cheque or postal order made payable to 'The Vegan Society' or by credit/debit card. Eire and overseas: Payment must be by sterling cheque drawn on a British bank, by sterling International Money Order, or by credit card. PUBLICATION DATES March, June September, December
CONDITIONS OF ACCEPTANCE Advertisements are accepted subject to their satisfying the condition that the products advertised are entirely free from ingredients derived from animals; that neither products nor ingredients have been tested on animals; and that the content of such ads does not promote, or appear to promote, the use of non-vegan commodities. Books, records, tapes, etc. mentioned in advertisements should not contain any material contrary to vegan principles. Advertisements may be accepted from catering establishments that are not run on exclusively vegan lines, provided that vegan meals are available and that the wording of such ads reflects this.
PLEASE SEE OVER FOR CLASSIFIED ORDER FORM RATES AND CONDITIONS All prices inclusive o f V A T . Loyalty discount (repeat advertising) 10% Series pre-payment discount (4 issues) 20% Box no. (per insertion) £2.40 extra Semi-Display (boxed): Commercial £8.50 per column cm (Non-commercial £5.80 per column cm) Typesetting: £5.00 Graphic Scanning: £5.00 Spot Colour (green): £5.00
S O C I E T Y
Articles and Advertisements to be submitted by
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ALL LINEAGE ADS
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SOCIETY
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35 The V e g a n , S p r i n g
2002
THE VEGAN
Send in a photocopy (or original) of the solution to this crossword, together with your name and address, by 12th April 2002 and you'll be entered in to a draw with a chance to win 2 large candles.
Prize Crossword
Solution in the next issue. Congratulations to Ipswich winner of The Vegan Prize Crossword 26.
Compiled by Kate
Sweeney
ACROSS
DOWN
1
A preserved fruit (5,7)
7
Spicy triangular fried pastries (7)
2
9
Light inflated pastry (4)
10
Small informal restaurant w h i c h serves w i n e (6)
11
Juicy fruit (5)
13
M i d d l e of an artichoke (5)
16
M a p l e or golden
17
Rub a w a y the surface,
(5)
3
Taken up (liquid) (8)
4
Slice of bread rebaked as a biscuit, used as baby f o o d (4)
5
Trace e l e m e n t (6)
6
Dish m a d e w i t h cheeselike f o o d m a d e of curdled soybean milk (4,9)
8
of a n e w potato perhaps (6)
W o o d y bramble bearing red fruit (9,4)
Military dining room; disorder (4)
12
Simple sugar f o u n d in honey
14
O f t e n served in a bun (6)
a n d ripe fruits (8)
19
Humungous t y p e of b e a n ? (4)
20
Alligator pear (7)
15
Kind of m e l o n (4)
Appetizers (4, 1'7)
18
Bunch (of bananas) (4)
21
Name Address
Solution to The Vegan
Prize Crossword 26:
Postcode
Across 5 Plastic shoes, 8 Root ginger, 9 Stones, 10 Shells, 11 Onions, 14 C o t t o n , 16 Fruitarian, 17 Dairy farming.
Return co: The Vegan Prize Crossword 27, The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex T N 3 7 7AA, UK
Down - 1 S p r o u t i n g bean, 2 Carton, 3 Strips, 4 Seville orange, 6 Cages. 7 Horse, 12 O f f e r , 13 Stuff. 14 Caters. 15 Turnip.
Congratulations
to
Leeds, winner of t h e colouring
competition
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