The Vegan Spring 2004 by The Vegan Society

DETOX DEMYSTIFIED! BEAUTY AND THE BEAST BULLFIGHTING IN CATALONIA

SHRIMP FARMING

A HIGH PRICE FOR CHEAP FOOD

LITTLE AND LARGE

THE FIELD AND THE EDEN PROJECT IN CORNWALL

ISSN 0307−4811 01 Laser Proof

9 770307 481000

in this issue So what did you all get for Christmas? My partner thought it would be amusing to buy me Eats, Shoots and Leaves by Lynne Truss – the zero tolerance approach to punctuation. Your mission, if you accept it, is to spot the difference it's made in this issue!

2 4 7 8 10 13 14 17 19 20 21 22 25 27 28 29 31 33 34 35 36 37 38 40 44

2004 is the Society’s sixtieth year at the cutting edge of compassion and we’re doing more than ever to promote veganism. A copy of our new booklet Why Vegan? should be enclosed with this issue; do read it and pass it along. 100,000 of these wonderful booklets are being distributed in the first quarter of the year. If you’d like to help us print and distribute more, a donation of just £10 would fund another 100. Laurence Main has started his Diamond Jubilee ‘length of Britain’ walk for the Society. The office is supporting Laurence by drumming up local media interest along each stretch of the walk. The Vegan Organic Trust is organising a rally on 25 May in Manchester (see Events p 37). If you’d like to help, Work is progressing apace on our new schools CD-Rom, but it’s no use producing an excellent tool for school kids unless we can afford to promote it and distribute it to every secondary school. So donations to help it along would be most welcome (see Making a Difference p 17). The National Vegan Festival this year has been renamed the London Vegan Festival to reflect the fact that numerous other vegan festivals are springing up round the country. As usual the Vegan Society is sponsoring this event but there are two important changes everyone should note: the venue will be Kensington Town Hall and it will be held in early July not late September. (see Events p 37) To further raise the profile of the Society in our Diamond Jubilee year we are holding a lavish Diamond Jubilee event in central London in early November. (see Diamond Jubilee Celebrations and Awards p 21). Why not organise a local event to reward and motivate your local restaurants and hostelries? Let’s all make 2004 a successful and jubilant year for veganism.

The Vegan Society

Donald Watson House

Local rate 0845 45 88244

Tel. 01424 427393

7 Battle Road l

NEWS SHOPAROUND SHOPAROUND EXTRA DETOX DEMYSTIFIED! BEAUTY & THE BEAST KIDS’ PAGE - VEGILANTICS SHRIMP FARMING MAKING A DIFFERENCE GROW VEGAN SEEDS DIAMOND JUBILEE AWARDS PARMAZANO RECIPES COFFEE CRAZY DIET MATTERS VEGANISING LATIN AMERICA LITTLE & LARGE REVIEWS POSTBAG MEGAN THE VEGAN VEGANS IN SCOTLAND / FUN WITH CHOCOLATE LOCAL GROUPS NEWS EVENTS & LOCAL CONTACTS NEWS LOCAL CONTACTS CLASSIFIEDS PRIZE CROSSWORD

St Leonards-on-Sea

Fax. 01424 717064

East Sussex

TN37 7AA

e-mail: info@vegansociety.com

Editor Rick Savage

Design www.doughnutdesign.co.uk

The views expressed in The Vegan do not necessarily reflect those of the Editor or of the Vegan Society Council. Nothing printed should be construed to be Vegan Society policy unless so stated. The Society accepts no liability for any matter in the magazine. The acceptance of advertisements (including inserts) does not imply endorsement. The inclusion of product information should not be construed as constituting official Vegan Society approval for the product, its intended use, or its manufacturer/distributor. Contributions intended for publication are welcomed, but unsolicited materials will not be returned unless accompanied by a SAE.

Printed by Hastings Printing Company On G-print chlorine-free paper Cover www.gettyimages.com

The Vegan l Spring 2004

News 8 IRON AGE VEGAN Bones unearthed in an Iron Age burial site in Hampshire have thrown up some intriguing questions. Analysing the components of a bone can allow scientists to judge which types of foods were being eaten. Scientists examining one of the bones were surprised to discover that the owner appeared never to have consumed any animal products, leading them to believe that they may have found the grave of the earliest known vegan. In the interests of accuracy, we should mention that the results obtained could have been caused by other factors. The investigations continue, so we’ll keep you posted. Elsewhere, similar studies have suggested that between 4000BC and the arrival of the Romans, fish was notably absent from the British diet.

8 FESTIVAL IN THE NORTH WEST’ This year heralds the first ever North West Vegan Festival, organised by Realfoods and taking place on Saturday 8th May in the Sachas Hotel in Manchester.

8 THE MEATRIX What is The Meatrix? It is “the lie we tell ourselves about where our food comes from”. It’s also a very good animated spoof of the Warner Brothers film The Matrix. Follow Leo the pig and Moopheus the cow as they investigate the realities behind modern day livestock production. Help spread the word about factory farming, visit www.themeatrix.com and tell all your friends to do the same.

See events listings, page 37, for details.

8 VEGANS IN IRELAND

8 PRESS RELEASE 11 January 2004

8 LONDON MARATHON You should know by now that this year marks the 60th anniversary of The Vegan Society, and it’s also the 80th year of the League Against Cruel Sports. To help celebrate, Vegan Society Local Contact for Brighton and League staff member, Jules Farrar, is running in the 2004 London Marathon to raise money for two organisations. If you would like to contribute or help collect sponsorships, you can email Jules at

Sunflower Standard Trademark holders, the UK caterers, Cavanagh’s, have announced that their veggie bed and breakfast, The Green Terrace, in western Crete will now be opening on 1st May. Proprietor, David Smith, said: “We have already had so many enquiries for the summer and even some for 2005 that we have decided to bring the opening date forward by a month. Crete is renowned for its spring flowers and May is regarded as the best month for seeing these.” Due to existing UK catering commitments for the two weeks from 25 May to 8 June, The Green Terrace will be available in its entirety for self catering, as it will be during the winter months – for further details please

8 THANK YOU! We’d like to thank all those who sent Christmas and New Year greetings to The Vegan Society – they helped cheer us all up on those last few weeks before Christmas and were much appreciated. 2

The Vegan l Spring 2004

www.veganirish.com is a new website aimed at vegans in Ireland. It is mainly a list of vegan products produced by Irish companies, and visitors to the site are invited to contribute information to help make it as comprehensive as possible. Vegans in Ireland will also be happy to learn that we now have one local contact and three local groups in Ireland. See pages 36 and 39 for details.

8 WHY VEGAN? New Vegan Society booklet! See page 31 for details.

8 DISAPPOINTING NEWS FROM WALKERS Walkers Crisps have been relaunched with a 'New Best Ever Flavour'. In other words, they have changed the flavourings and – guess what – they’ve decided to add milk to a couple of products. New Best Ever Flavour Walkers Beef & Onion crisps and Smiths Beefy Flavour crisps now contain whey powder. To let Walkers know how disappointed you are, email them at thurmaston.consumer@walkers.co.uk, call them on 0116 234 2345, or write to them at Walkers Snack Foods Ltd, Feature Road, Thurmaston, Leicester LE4 8BS

8 VEGETARIAN SOCIETY ANNOUNCE DIAMOND JUBILEE COOKERY COURSES The Vegetarian Society is introducing a new one day vegan cookery workshop. The ‘Dairy Free and Delicious’ course is a mixture of both simple and gourmet recipes that show how easy vegan cooking can be. Dishes range from crème patisserie tarts with fresh fruit to almond burritos with an avocado salsa to tofu mayonnaise. See www.vegsoc.org/cordonvert or call 0161 925 2014 for details.

So far, 2004 has not been a good year for the livestock industry. First of all, the United States announced that it had found its first case of BSE, prompting many of the biggest buyers of US beef to suspend imports. Days later, scientists in the US reported that they had found dangerously high levels of PCBs and dioxins in fish from Scottish farms and warned that salmon should be eaten no more than three times a year to avoid an increased risk of cancer. Then it was the poor chickens’ turn – with several Asian countries announcing outbreaks of bird flu, leading to an EU-wide ban of imports of Thai chicken and the Thai government deciding to slaughter every chicken in the country. And that’s only January…

The Food Standards Agency has issued a warning that a 'non-dairy creamer' being supplied for use in vending machines in fact contains lactose. The FSA has recommended that this type of product be renamed so that it no longer implies the absence of a dairy-based ingredient. In other words, if something is called non-dairy it shouldn’t contain any dairy…

8 WHAT’S IN YOUR BASKET? Our Patron, Benjamin Zephaniah, featured in The Observer Food Monthly’s (Jan 2004) ‘What’s in your basket?’. Dr John Briffa found ‘nothing to complain about in the rasta poet’s vegan diet.’

8 UK GUARDIAN EXAMINES TRUTH ABOUT MILK

8 FARMED AND DANGEROUS

8 ‘NON-DAIRY’ WARNING

8 REALFOOD HATCHES A PLAN

On Saturday December 13, 2003 The Guardian Weekend ran a six page article that asked "Does God's own PR company handle the account for milk? How else has it managed to hang on to its untarnished image, despite gallons of evidence to the contrary?" It went on to discuss the dangers of cows’ milk and exposed some of the myths propagated by the dairy industry. To read the article, and show it to your friends, go to www.guardian.co.uk

Great news for everyone with a sweet tooth. Realfood have just launched a new vegan, fairly traded, organic treat: Da Vinci’s creem egg. All proceeds go to help Realfood’s grassroots campaigning to promote veganism. www.realfood.org.uk

8 GO FURTHER! www.sphinxproductions.com/pages/film_gofurther.html We can’t wait to see Go Further, a new documentary film by Ron Mann, starring Woody Harrelson. One of only a few documentary films to gain cinema release, Go Further follows Woody as he and a group of friends tour the US in a bio-fuelled bus telling people all about sustainable vegan organic living. According to the blurb, the film is based on the exploration of the idea that “the transformation of our planet begins with the small personal transformations that are within the grasp of each and every one of us, after which… we’ll go further.” If it sounds like a preaching tour, don’t worry, it’s far from it – all of the reviews say it’s a fun-filled, thought-provoking, worldtransforming film. Go Further deserves to be seen by a wide audience, so ask your local cinema if they plan to show it and ask your video store to stock it, and tell all your friends to do the same – it has HUGE potential.

The Vegan l Spring 2004

Shoparound Debbie Holman

8 REDWOOD SAGE AND ONION SLICES

8 DOVES FARM NICE AND NUTTY COOKIES These new organic, gluten-free cookies are full of hazelnuts and are flavoured with a hint of orange. We found them fluffy and crisp, slightly macaroon-like in their texture, with just a touch of coconut and a pleasant orange tang. Doves Farm Foods, Hungerford, Berkshire, RG17 ORF, T. 01488 684880, www.dovesfarm.co.uk

A new addition to the Redwood range of meat-free slices is the Sage and Onion variety. Delicately flavoured and delicious in sandwiches or perfect chopped in stir-fries it would also be great in quiches and for summer picnics. Redwood Wholefood Company www.redwoodfoods.co.uk (See details of their March special offer on the back cover of this issue)

8 SCOTTISH HERBAL SUPPLIES

8 PLAMIL ORGANIC CHOCOLATE GINGER This spicy treat is the latest chocolate bar from this vegan company. Made using sunflower lecithin, it is very useful for people needing to avoid soya. Smooth tasting with the usual Plamil quality, the ginger is mild and tangy, and even the oil is organic. Plamil Foods Ltd, Plamil House, Bowles Wells Gardens, Folkestone Kent CT19 6PQ, www.plamilfoods.co.uk

8 YAOHâ&#x20AC;&#x2122;S NEW ORGANIC RAW FOOD BAR Date and Walnut is the new flavour Yaoh have added to their raw hemp bar range. This healthy snack is just as rich and satisfying as the tropical variety we tried before. It is less oily than the previous bar but just as delicious and full of essential fatty acids with no sugar! Yaoh, PO Box 333, Bristol BS99 INF, T. 0117 9239053, www.yaoh.co.uk

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Some of us may be feeling in need of a detox to face the spring, and The Scottish School of Herbal Medicine supplies a 4-week detox programme, complete with products. Scottish Herbal Supplies harvest their herbs from a farm on the Isle of Arran. The detox tea - a blend of digestivecleansing herbs - tastes of nettle and seaweed and can be drunk hot or cold. The detox clay slipped down easily when mixed with fruit juice and water. We had to search harder for a volunteer to sample the enema of roots but apparently it was quite an uplifting experience and resulted in an improvement to digestive health. So if the New Year finds you jaded and out of sorts this course might be just the thing for restoring your vitality. Scottish Herbal Supplies, Drimlabarra Herb Farm, Kildonan, Isle of Arran, KA27 8SE, T. 01770 820314

8 SIMPLY SOAPSâ&#x20AC;&#x2122; NEW HEALING BAR Lavender and organic calendula are added to the basic oil recipe of this soap to help sooth sensitive skins and calm eczema. The calendula petals result in an attractively speckled bar. When added to our cleansing routine we found the fragrance delicate and uplifting and the rich lather non-drying and nourishing. Simply Soaps, T. 01603 720869, www.simplysoaps.com

All Shoparound products have been authenticated as

8 SOYAFRESH SOYA MILK MAKER This machine is the latest technology for making delicious fresh soyamilk. The process is surprisingly easy and any type of seeds or nuts can be used. As the machine is computer controlled there is little work to do – it heats, blends and cooks, then sounds an alarm when the milk is ready. Brown rice, oats, coconut, haricot beans, cashews, sesame seeds and hazelnuts can be used to produce a variety of different drinks. Soyafresh also sell UK grown organic soya beans, syrups for sweetening, or vitamin powders to stir in. The machine sells for £58.75 plus £7.75 p&p. Soyafresh, 3 Coronation Hill, Epping, Essex CM16 5DT, T. 0845 330 6781, www.soyafresh.co.uk

8 BATEMANS DARK LORD ALE 8 EARTH FOOTWEAR Earth Footwear produces a selection of vegan shoes based on the principle of Negative Heel technology which promotes a totally natural way of walking. So if persistent back pain and poor posture are dogging you then these designs by Danish Yoga Master Anne Kalso could be help you walk tall and straight again. For a list of shops in the UK that stock these shoes and to see the footwear itself log on to www.earthvegans.us

The story goes that Black Tom was a courageous soldier who inspired his men at the Battle of Winceby, near Bollingbroke Castle, Lincolnshire, in 1643. To commemorate his bravery Batemans have brewed this dark ruby beer that has a spicy finish and a hint of citrus with liquorice aftertones. This would have been the type of beer enjoyed in the local taverns at the time and, thanks to Batemans, we can all enjoy it now. George Batemans & Sons Brewery, Wainfleet, Lincs. www.bateman.co.uk

8 BOTTLEGREEN WELLBEING CORDIAL 8 AMBROSIAN PORKLESS PIE Raspberry & Lovage and Ambrosia is the food of the gods and this Dandelion & Burdock family-run company strives to produce the same are two of the excellence in vegan form. Their foods are all organic, Soil Association delicious cordials in approved and are found in health food shops in and around Leicester, Bottlegreen’s Nottingham and Derby, and at demos supported by Veggies Catering. range. These rich This 200gm Porkless Pie costs only £1.20, with a crusty pastry and a moist juices are free but firm savoury filling. If this makes your mouth water yet you don’t live from all artificial close enough then ring Ambrosian Vegetarian Foods on additives and contain natural extracts and infusions plus cane sugar. When diluted with 10 parts water they both make invigorating and thirstquenching drinks! The Raspberry & Lovage cordial, with nourishing rosehip, also contains carrot, celeriac and coriander to make a rich, fruity and sustaining drink. The Dandelion & Burdock has fennel, elderflower and parsley to cleanse and tone the system. Bottlegreen Drink Company, Stroud, Glos GL5 5ET, www.bottlegreen.co.uk

The Vegan l Spring 2004

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

Shoparound Extra Debbie Holman

8 KELTINA AND KWAME FRAGRANCES FROM DOLMA Keltina is a light floral perfume based on rose and neroli with sandalwood, amber and oud. It was refreshing and long-lasting with no synthetic overtones and a gentle sweetness. Prices are £2.60 for a trial size, £9.30 for 6ml and £15.95 for 15ml. Kwame is aftershave cologne with a subtle fragrance and hints of fruit – lingering, sensual and invigorating. Prices are £1.75 for a trial size, £7.75 for 50ml. www.veganvillage.co.uk/dolma, T. 0115 963 4237. Dolma have ten of either Kwame or Keltina to give away. Write to Vegan Magazine Offer, Dolma,19 Royce Avenue, Hucknall, Nottingham NG15 6FU, specifying which product you would like. Closing date 30 April.

8 GREEN PEOPLE SUGAR SCRUB From the company that offers luxury for an organic lifestyle comes a stimulating sugar scrub to release toxins and cleanse the skin. Use before showering for gentle and effective help in removing dead cells and boosting cell renewal. The scrub contains avocado, calendula, rosemary, lavandin and lemongrass which gives it a light and pleasant fragrance. www.greenpeople.co.uk, T. 08702 401444 The first 5 to write in to Green People will receive a free sugar scrub. Write to: Vegan offer, Green People Company, Brighton Road, Handcross, West Sussex, RH17 6BZ

8 TISSERAND ORGANIC TEA-TREE DEODORANT This attractive roll-on deodorant is aluminium- and alcohol-free and is the latest in Tisserand’s Aromatherapy range. Made with the pure essential oils of lemon and rosemary it also contains organic sage leaf, famous for its astringent properties, cypress cone extracts and antiseptic tea-tree oil. Ph balanced for skin health it is refreshing, effective and easy on the underarms. www.tisserand.com Tisserand are giving away 25 deodorants. Entries by 31 March to: Tisserand Aromatherapy, Newtown Road, Hove, East Sussex, BN3 7BA

8 LIFEPLAN SWISS HAYFLOWER With summer only a few months away, vegans suffering from hayfever may be interested in hayflower, the latest addition to the Lifeplan range. Composed of wild flowers and grasses such as meadow, couch and rye with different clovers, this remedy is helpful with respiratory problems throughout the pollen season and was first used by the Ancient Egyptians. www.lifeplan.co.uk There are10 pots being given away. Closing date 17 March. Write to Vegan Hayflower Offer, Lifeplan Products Ltd, Elizabethan Way, Lutterworth, Leics LE17 4ND.

Extr

For our Spring Special Offers we have brought back some of the most successful giveaways from the Winter issue:

8 AROMAFOODS Vegan Bhajis, falafels, beanburgers and snacks. 1st prize: 2kg box containing at least 25 items from the menu 2nd prize: 1kg, 12 items 3rd prize: 0.5kg, 6 items write to: Aromafoods, 10 Lays Drive, Keynsham, Bristol, BS31 2LA. Closing date 31 March.

8 AUBERGINE INTRODUCTIONS Introduction agency exclusively for vegetarians and vegans. Aubergine are giving away free memberships to the first six people to submit their profile online at www.aubergineintroductions.com quoting offer code "Vegan Society Shoparound"

8 SKINCARE CAFÉ Are giving away 70 Travel Bags containing a mini Cleanser, Moisturiser, Face Mask and Facial Oil. Write to: Skincare Café Offer - 'Vegan Magazine', Riverbank House, Putney Bridge, London, SW6 3JD. Only one per household. Closing Date 1 March 2004.

The Vegan l Spring 2004

INSIDE STORY

- DETOX DEMYSTIFIED! Yvonne Bishop BSc. Dip ION. MBANT

utrition Consultant Yvonne Bishop BSc. Dip ION. MBANT (British Association of Nutritional Therapists) specialises in vegetarian and vegan nutrition and practises in various clinics in London. She explains there’s more to detox than just drinking cabbage soup or starving yourself for a week! Why detox? There’s no doubt a well-planned vegan lifestyle can be healthy. Some say it could mean an extra 10 years of healthy life to the average person. As you can see from the avoid/enjoy lists the vegan diet fits in perfectly with most detox regimes and philosophies. That’s not to say all vegan food is perfect - sugar, caffeine, hydrogenated and trans fats and highly processed foods can still be found in abundance in many vegan foods. Just because it says ‘suitable for vegans’ doesn’t guarantee it’s suitable for perfect health! In our busy daily schedules it’s also easy to miss out on key vegan foods that can help the body in a quest for optimum health. Toxins do not enter our bodies just via our food, our skin can absorb toxins as well as excrete them. Every breath can be a hazard in parts of some cities. Safely done, the potential rewards of an annual spring clean can make it worth the effort. Check the questionnaire below, tick two or more of the symptoms and you could probably benefit. The more you tick the more gently you will have to proceed, as a rapid detoxification may lead to a healing crisis and do more harm than good. Reactions such as spots or occasional mild headaches are a sign of cleansing but if this progresses to 'flu' like symptoms or recurrent headaches then you are releasing the toxins too fast for your body to deal with them

Detox benefits

8 Glowing skin 8 Increased energy 8 Improved mood and ability to cope with stress 8 Better hormonal balance 8 Weight loss and cellulite breakdown 8 Any many others…

Detox Quest ionnaire - Sc ore 1 for each symptom O Reduced energy ? O Poor concentrat ion? O Frequent headac hes? O Poor skin; dry, dull, acne, ecze ma or psoriasis O Body odour or ? bad breath? O Coated or ‘furr y’ tongue? O Digestive upsets , naus O Sensitivity to chem ea or bloating? icals, perfumes & cigarette sm O Reduced alcoho oke? l tolerance? O Aches, pains an d inflammatio n? O Moods swings or depression? O PMS? Do you need a clean up?

The Vegan l Spring 2004

Under attack – Where do toxins come from? Toxins place a burden on the body’s ability to keep functioning efficiently. They come from many different sources but the solution to a healthy body lies not just in reducing the toxicity in your life, but also in optimising your ability to deal with these toxins and make them safe. INTERNAL TOXIN SOURCES

Metabolism

Dietary 5 Alcohol & Caffeine 5 Highly refined foods 5 High intake of saturated fat, protein & calories 5 Oxidants from fried/ burnt foods 5 Artificial additives, preservatives & colorants 5 Artificial sweeteners 5 Toxic heavy metals such as mercury

5 problems arise if there are too few antioxidants to neutralise toxins Bowel toxicity & constipation 5 can allow toxins to re-circulate around the body Drugs

5 Prescribed or recreational 5 Oral contraceptives and HRT 5 Pain killers etc

EXTERNAL TOXIN SOURCES Environmental 5 Cigarette smoke 5 Chemical exposure 5 Pesticides 5 Exhaust fumes 5 Organophosphate fertilisers 5 Paint fumes 5 Some deodorants Supporting detoxification The body ensures toxins are made safe in a number of ways. The liver, the main waste processing plant, disarms some toxins and prepares others for storage or elimination via the kidneys or bowels. Properly functioning bowels then excrete these toxins along with those that have been passed on directly through the digestive system. The kidneys cleanse the blood producing urine. The body can also eliminate certain toxins via the skin through sweating. A safe and effective detox plan would therefore begin by first ensuring that the bowels are working properly. It may take longer to start at the beginning but you otherwise run the risk of increasing the toxic load on the body and worsening the symptoms you set out to relieve. Detox basics 1. First things first - The bottom line! If you have ever consulted a nutrition therapist you may well have discovered that they tend to be a little obsessed with bowel movements! This is for very good reason – if your digestive system isn’t working optimally then a vast range of bodily functions will be affected. Your digestive system should be a secure, safe and swift exit for toxins whilst also ensuring the breakdown and absorption of essential fats, proteins, vitamins, minerals, and other phyto-nutrients from your food.

Here are some typical suggestions of foods to enjoy or avoid on a chosen detox diet plan. A qualified nutritionist will be able to recommend a specific dietary plan and natural supplements to suit your individual circumstances and support your liver’s ability to detox. Avoid

Enjoy

5 Coffee, tea, alcohol & fizzy drinks 5 Additives, preservatives & pesticides 5 Tap water 5 Meat, dairy, eggs & animal fats 5 Processed foods with damaged fats 5 Fried foods 5 Wheat 5 Sugar (including artificial sweeteners) 5 Salt 5 Excess potatoes & bananas (max twice per week) 5 Peanuts 5 Environmental toxins such as cleaning products

5 Drinking - start day with hot water with fresh lemon & a slice of fresh ginger 6-8 glasses of bottled mineral or filtered water Herbal or fruit teas (without sugar), especially peppermint, camomile or ginger Max 2 cups green tea a day or dandelion root coffee 1 fresh juice a day, mostly vegetables with a little fruit. A ‘green’ powder such as blue green algae can be added 5 Organic, colourful variety of fruit and vegetables - some raw, some steamed: especially salads, green leafy veg, particularly cruciferous vegetables (cabbage, broccoli, brussel sprouts, cauliflower), artichokes, onions, garlic, asparagus, watercress, celery, seaweeds, lettuce, cucumber, radishes, mushrooms, beetroot, strawberries, peaches, cherry and apples 5 Fresh or dried herbs - turmeric, basil, bay leaf, fennel, dill, ginger, black pepper, horse radish, rosemary, mint, lemon balm 5 Beans - bean sprouts, alfalfa sprouts, tempeh & tofu 5 Molasses and blue green algae eg chlorella 5 Seeds and nuts - brazils, chestnuts, pine nuts soaked linseeds and flax oil 5 Grains - brown basmati rice, millet, quinoa, & whole rye bread (pumpernickel), oat bran 5 Exercise, reduce stress and relaxation - include walking, massages, good sleep, skin brushing 5 Protein - keep low during 1st 2 weeks until bowels are moving well then gradually increase to 20 % of daily calorie intake to aid liver detoxification.

If you are constipated (and that means less than 2 bowel movements a day), toxins already processed by the liver can get reabsorbed into the body, starting the whole detoxification process anew and giving the liver even more work to do. Getting things moving 5 5 5 5 5 5 5

Ensure you drink 8 glasses of filtered or bottled water a day Increase fibre-rich fruit, vegetables, oats & flax seeds Have magnesium-rich dark green leafy vegetables daily Avoid sugar, refined/processed foods & caffeine Have stewed prunes or prune juice before meals Have daily gentle exercise If needed, take a natural bulking agent - ask at your health shop

If you still suffer from digestive problems seek the advice of a qualified nutritionist to address: 5 Bacterial imbalances 5 Insufficient stomach acid or digestive enzymes 5 Gut infections 5 Food intolerances & ‘leaky gut’ syndrome 2. Are you sitting comfortably? Then let us begin - Liver detox planning It is the liver's job to prepare potentially harmful substances for safe elimination or storage. The liver has a number of processes or pathways that achieve this and they are dependant on certain nutrients. These include vitamins, minerals, antioxidants, sulphur-rich foods and compounds from cruciferous vegetables (the cabbage family). The alkali environment created by a diet rich in fruit and vegetables, rather than the acidic one induced by meat and dairy is also vital for liver detoxification.

Keeping toxicity to a minimum and supporting the liver helps to prevent it from becoming overworked and hindering it’s many other vital functions. Among the many roles the liver performs, of particular importance to those on vegan diets are: converting nutrients into their active form, such as beta carotene into vitamin A and activating vitamin D; acting as a storage vessel for blood and nutrients such as iron, vitamins A, D and B12; and constructing protein from the amino acid building blocks. For maximum effect follow a liver detox support plan for 6 weeks as this is how long it takes for liver cells to regenerate. Meanwhile – let’s get physical! As I’ve already mentioned good health is not just about what you do or don’t eat. You can also help your body through exercise and supporting your lymphatic system. Try daily dry skin brushing. Start at your toes and fingers and brush towards your heart. Build up to 5 minutes a day. Better still, get someone else to brush you and then you can relax whilst you enjoy the attention. This cellular detoxification improves the circulation to allow body cells to release their stored toxicity for processing and elimination, allowing more efficient function. Massages can be good too. Plan daily gentle exercise such as a half hour walk in the park, yoga or Tai Chi. Get that heart pumping and those lungs working to capacity - just don’t overdo it - too much can be as detrimental as not enough. Aim for 8 hours sleep a night, try a warm evening bath with lavender oil or magnesium salts to aid relaxation & deep sleep. To find a nutritionist in your area see www.bant.org.uk/Region/map.htm

Safety first – A word of warning Do not detox if you are pregnant as toxins released can cross the placenta into the baby. If you are on medication, have been on medication, are ill, or recovering from a recent illness do not start any detox diets without seeking expert supervision and advice from a qualified practitioner before hand. If you are unsure a nutritionist can conduct a Liver Detoxification Profile test to check the effectiveness of your liver detoxification pathways and determine what specific support would be beneficial for an effective detox. The Vegan l Spring 2004

BEAUTY AND THE BEAST WSPA © WSPA

Barcelona’s ‘La Monumental’ is a beautifully constructed building. It sits in a pretty suburb of the capital of Spain’s Catalonia region, famed for its architecture, cuisine, art and cosmopolitan outlook. However, inside La Monumental, the events that occur are far from cultured and modern.

t the end of the 19th century, Barcelona had three active bullrings. Today, only La Monumental is left – one of four remaining bullrings in the whole of Catalonia. However, Barcelona remains one of the world’s largest and oldest bullfighting cities – more bulls are killed in bullfights here than anywhere else in Spain, with the exception of Madrid and Seville. This summer, it will host eighteen ‘corridas’ (as bullfights are known in Spain), where paying crowds will pass the time by witnessing the slow and bloody execution of over one hundred bulls... The opportunity to move towards the world we want This summer, Barcelona will host the first Universal Forum of Culture; a large-scale event organised by UNESCO, which will promote the themes of cultural diversity, sustainable development and peace. Peace is certainly not promoted inside Barcelona’s bullring. It takes about twenty minutes before each bull is dead. It is not a quick, pain-free death. From the moment the bull is released into the ring until it is finally dragged out, the animal will suffer immensely. Philip Lymbery, WSPA Director of Communications, comments, “I have visited slaughterhouses all over the world but have never seen anything quite as shocking as the bullfights I witnessed in Barcelona’s bullring. If such practices had taken place in an abattoir, the perpetrators would have been justifiably prosecuted.” To prevent the Universal Forum of Culture from taking place in a city where over one hundred bulls will be tortured to death, WSPA and the

The Vegan l Spring Winter 2004 2003

Asociación Defensa Deroches Animal (ADDA), its member society based in Barcelona, have joined forces in an international campaign calling on the city council to declare Barcelona an anti-bullfight city and promote the theme of ‘Culture Without Cruelty.’ The campaign was launched in April 2003 at a press conference in Barcelona, with the release of an opinion poll showing the extent of opposition to bullfighting by the people of the city. Among the findings, the survey revealed that the majority of people in Barcelona (63%) did not want bullfights to continue in their city and that more than half (55%) agreed that Barcelona should declare itself an antibullfight city. These results mirror those of a similar survey of people in Catalonia, carried out in 2002. According to Carmen Mendez, ADDA president, “This survey is further evidence that the majority of people in Barcelona are against the cruelty of bullfighting and echoes the results of a previous survey of the people of Catalonia. Their views should be acted upon and Barcelona finally declared an anti-bullfight city once and for all.

There is no justification for the continuation of bullfighting in a place that wishes to be seen as a modern cultural city.” Every year, over 5000 bulls are estimated to die in over 400 bullrings in Spain. This campaign is part of a wider push to ban bullfighting throughout Catalonia and subsequently Spain itself. With sufficient support from all those who are opposed to this blood sport, it has the potential to strike a mighty blow against bullfighting and have a knock-on effect on efforts within Spain itself to consign this anachronistic pastime to the history books. No contest As Philip explains, “There is a misconception that bullfighting is a fair contest, a competition between man and bull somehow governed by the rules of natural justice – a fight where the best will win. The tragic reality is that a defenceless bull is forced against a small army of men wielding an array of weapons in a rehearsed ritual of killing. Quite simply, the bull never has a chance. It is as good as dead before the event has begun. In short, bullfighting has nothing to do with culture and everything to do with cruelty.” This gruesome spectacle takes place in several other countries including France, Portugal, Mexico, Colombia, Venezuela, Peru, Guatemala and Panama. However, thanks to the efforts of groups like WSPA and ADDA, attempts by bullfighting enthusiasts to introduce bullfighting further afield, in countries ranging from Poland to Egypt, have floundered. A custom like bullfighting, one so deeply entrenched in a nation’s culture, can only be

eliminated after a long and complicated process of political and social change. There are signs that this process has already begun in Spain – bullfights are already banned in the towns of Tossa del Mar and Calonge on the Costa Brava, as well as the popular tourist resort of the Canary Islands. Several regions now have some form of law against cruelty to animals. © WSPA

“Because, for the Spanish people, the bullfight is a show they’ve been used to since their childhood, they do not seem to weigh up the degree of cruelty it involves. However, animal welfare is becoming increasingly recognised throughout Europe and is manifesting in the rejection of bullfights in Catalonia. I believe that this process will continue as Spain becomes increasingly integrated in the European Union, benefiting from the flow of information and knowledge between member states and opening itself to the influences of countries which have traditionally rejected cruelty against animals.” Manuel describes how attitudes are starting to change in Spain itself, “Spanish people are becoming tired of being associated with bullfighting. It does not define our country; it shames it.

Being Spanish has nothing to do with the totally pointless cruelty of bullfighting. I have been opposed to bullfighting for most of my life and have seen how things have changed in my own lifetime. A few years ago, many of my countrymen would have found it strange that I was opposed to bullfighting. Now it increasingly appears that the majority of younger generations have no interest in this blood sport and are happy to see it stop. Change may be slow, but I believe that change is inevitable and that one day we will talk about things like bullfighting in the past tense. In the same way that fox hunting does not define the English people, bullfighting does not define the Spanish.” WSPA and ADDA have stepped up their campaign to end bullfighting in Catalonia with the release of a new anti-bullfight video. The 60-second video entitled ‘Culture Without Cruelty’ focuses on the beauty of the Catalan capital Barcelona and questions why bullfighting still exists in such a modern cultural city. The video is available online at www.antibullfight.org. Take action by writing to: Sr Joan Clos Mayor of Barcelona Ajuntament de Barcelona Plaça Sant Jaume 1 08002 Barcelona Spain. Email: alcalde@bcn.es www.antibullfight.org

In June 2003, the Parliament of Catalonia approved a new law banning children under the age of 14 from attending bullfights. The law also states that no new bullrings will be built in Catalonia. In addition, Spain’s penal code is currently being amended to include a law against the cruel treatment of pets. However, bullfighting is still specifically exempted from such laws. According to Manuel Cases, ADDA Vice-President, the climate is right for a renewed effort that will see the beginning of the end of bullfighting,

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Welcome to the Spring 2004 Kids’ Page Bronwyn (life vegan) is 7. Aisha her sister is 11 and has been vegan as long as Bronwyn and vegetarian since before she was born!

Bronwyn Welcome to the Easter 2004 kid’s page! Since we last wrote, we’ve stayed with vegan friends, started having school dinners on Fridays, held a few exhibitions and joined a new animal rights group! Aisha We hope you had a lovely Christmas (with lots of yummy vegan food and presents) and have a happy new year. Bronwyn My favourite present from Mummy was the ‘My Secret Unicorn’ books. Aisha Mine was new demo clothing ski jacket, salopettes and fleece to keep me warm outside all those places where animals suffer! Bronwyn At New Year we couldn’t sleep because we were trying to watch the fireworks. Aisha We were staying with Cathy and Alan Beck (who run Ambrosian Vegetarian Foods) and their son David (who’s nearly four) for two days. Here we are on 2 January 2004.

Alan had made a delicious chocolate cake with dried fruit in it. I don’t usually like dried fruit but I liked the cake. Bronwyn Cathy had made a really nice kiwi fruit flan. Aisha Cathy makes breakfast by soaking the porridge oats in boiling water, then steaming and grinding some fruit. We also had some of Alan’s sausage rolls, pasties and porkless pork pies.

Bronwyn They have 3 dogs: Bert, Abbie and Tasha. We walked them both days. My favourite dog is Bert Aisha and mine is Abbie - and Tasha - I can’t choose between them. We now have school dinners on Fridays. The first one was veggie burgers, chips, and beans with a doughnut for pudding. Bronwyn Mummy had to argue with the school loads before they agreed to do them. They kept saying it was ‘fun food’ with nothing for vegans. Mummy said “I think you mean junk food. Why can’t the girls have vegetables or salad?” They don’t do vegetables or salad on Fridays because they are trying to use up the leftovers. Aisha And then you hear on the news about all those clinically obese children. We heard they were going to start offering free or reduced price access to gyms for young children. Mummy says they should reintroduce nutritional standards for school meals, and offer fruit and veg every day of the week! Apparently nutritional standards were abolished when she was at school. Bronwyn I agree! I love vegetables and salad, although I like chips too. Also, those sick children could have heart attacks if they overdo it at the gym. We need more walking school buses to keep us fit. Aisha Or more children should go on animal rights rallies. We’ve been to SPEAC rallies, SHAC rallies, Live Exports demonstrations and to Newchurch Farm and lots of healthy exercise over the last couple of months. We’ve also been busy dashing to and from the library. Bronwyn We have booked our local library exhibition area for 2 weeks in March for Vegetarian Month and 2 weeks in November for World Vegan Week. Since we last wrote, we have done library exhibitions for Viva!, just before Christmas, and a joint one for Uncaged and SPEAC in January, in the run up to the SPEAC Day of Action in January and the Uncaged events in February and May. It’s easy, you just go in and ask to book the area, tell them what it is for, then turn up on the day with posters and a selection of leaflets. There’s a little bit of work laying it out to look pretty.

Aisha Just before Christmas, at school, my year decided to make mince pies. We weren’t sure whether the mincemeat was vegan or not so I made apple pies instead. Since then I have made one batch just before Christmas, one batch for Christmas Day and another just after we came back from Cathy and Alan’s. I used Tesco’s own Bramley Apple Sauce and Jusrol’s ready made frozen short crust pastry. I rolled out the pastry and cut out different shapes. I then put the shapes on a baking tray and put the sauce on them. To finish, I cut out some more shapes and put them on top of the applesauce. Bronwyn I made star shape apple pies, and Aisha and I decorated the top of the Christmas ones with letters cut from the pastry. We also went to 2 meetings of a new animal rights group, Bedford Animal Action, which meets on the first Tuesday of every month.

Aisha I volunteered to write the minutes, and I’m also helping Mummy to produce leaflets and posters. Bronwyn At my best friend’s birthday disco party, nearly every time we played a game where you can go out, I was first to go out. Aisha We also listened to the first breakfast show of Chris Moyles, It was really funny. Have a lovely Easter! Please send your stories, poems, pictures & photos to: Bronwyn & Aisha’s Vegilantics c/o The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex, TN37 7AA or Email media@vegansociety.com with “Vegilantics” in the subject line.

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SHRIMP FARMING: A HIGH PRICE FOR CHEAP FOOD Jennifer Toms © Greenpeace/Franceso Cabras

Thirty years ago shrimp was considered an expensive luxury food. Today, it is cheaply and readily available in most restaurants and supermarkets. As production intensifies and consumption soars, it is not just the animals themselves that suffer - the Western appetite for shrimp is bringing ecological and social devastation to the coastal regions of developing countries.

ince the 1970s, new technologies have produced an explosion in the intensive farming of marine animals – the so-called ‘Blue Revolution’ - resulting in the mass production and consumption of seafood. Supported by the World Bank, multinational corporations and debt-laden governments, industrial shrimp farming has expanded across the coastal regions of tropical countries. Promoted as a technology that can reduce hunger in these poorer regions, compensate for declining fish stocks, and create employment opportunities, its real impacts have been quite the opposite.

The Environmental Costs In addition to the loss of agricultural land, the clear-cutting of mangrove forests to make way for shrimp farms destroys a potentially sustainable source of firewood, building materials, food and other essential resources for local communities.

Industrial technologies, funded by World Bank loans, have increased world production of farmed shrimp from 25,000 tonnes in the 1970s to over 1 million tonnes in 19991 (around two million tonnes are wild-caught). Now one of the most rapidly expanding economic activities in the Asia-Pacific coastal region, with around 72% of farmed shrimp coming from Asia, and the rest primarily from Latin America., farmed shrimp will soon account for more than 50% of shrimp production. Both wild-caught and farmed shrimp contribute to large-scale ecological degradation and social disruption. The Social Costs While 99% of farmed shrimp are produced in developing countries, almost all is consumed in rich countries - primarily the United States, Western Europe, and Japan. The industry therefore contributes little to reducing Third World hunger, but actually destroys land and resources vital for the subsistence of local people. Shrimp farms do not only destroy the land on which they are constructed; each hectare of farm requires 80 ‘shadow hectares’ of land to supply nutrients and absorb waste from the ponds2. The farms need a constant supply of water, pumped in from the sea and from fresh water supplies. This has resulted in the salinisation of fresh water and agricultural land, with the resultant reduction of drinking water for local residents and loss of rice paddies and other valuable crops. Food insecurity and hunger have therefore increased and water shortages have been experienced in many shrimp producing areas such as Southern Thailand and Tamil Nadu, in India3. The benefits of shrimp farming accrue to the wealthy investors, while local people receive few rewards. As with other forms of intensive agriculture, shrimp farming is capital-intensive rather than labour-intensive. The few local jobs it does provide are typically poorly paid seasonal jobs. A study by the Chittagong University in Bangladesh revealed that shrimp farming displaces more jobs than it creates - cultivating 100 acres of rice employs 50 workers, while cultivating shrimp on the same land area employs just five workers4. Shrimp farming in Bangladesh’s coastal Satkhira region has displaced 40% of the region’s 300,000 inhabitants into overcrowded cities3.

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Mangroves protect against coastal erosion and storm damage, support an incredible diversity of species and are among the world’s most productive ecosystems. The fallen leaves of the mangroves provide nutrients that support a huge variety of sea creatures. Their loss destabilizes entire coastal zones and affects other important coastal habitats, including sea grass beds and coral reefs. This can produce a cascade effect that further diminishes and degrades the habitats of sea turtles, dolphins, migrating birds, manatees, otters and a wide range of marine mammals and invertebrates. As the nursery grounds of young fish and other marine invertebrates, mangroves are the foundations of marine diversity. Their loss impacts heavily on fish populations and neighbouring coral reef communities, and disrupts coastal ecology and productivity. The Thai National Economic and Social Development Board estimates that 253,000 hectares (634,000 acres) of the country’s 380,000 (950,000 acres) of mangrove forests have been destroyed by shrimp farms5. Ironically, the productivity of the shrimp farms is dependent on the productivity of the mangroves and the capacity of mangroves to assimilate waste. Intensive shrimp farms are productive for just five to ten years before being abandoned and new areas of mangrove destroyed to make way for more shrimp farms. The abandoned land cannot be rehabilitated for other uses as it is too saline for agriculture or restoration of mangrove forests. Less than five percent of the initial farms set up in the Gulf of Thailand (Thailand’s first shrimp growing region) remain in operation today3.

As with intensively reared livestock on land, the vastly overcrowded shrimp are highly susceptible to diseases and parasites. This requires antibiotics and pesticides to be poured into the ponds. Along with artificial feeds and shrimp excrement, these compounds create a toxic waste soup, which is simply pumped into the surrounding water systems or onto land, presenting grave health risks to local people and polluting coastal waters, estuaries and freshwater supplies. Shrimp farming and other types of aquaculture, although promoted as a ‘sustainable’ alternative to catching overexploited wild populations, actually increase pressure on wild shrimp and fish populations. The shrimp are fed with formulated fishmeal consisting of fish and other marine invertebrates harvested from the oceans. Shrimp farming has increased ‘biomass fishing’, where large nets with extremely small mesh-size are used so that nothing escapes. The highvalue commercial component of the catch is removed for sale, while the rest is processed into fishmeal for shrimp and fish. Eating farmed marine species therefore exacerbates pressure on wild species. Wild shrimp is no better. Mechanised trawlers continuously rake the seabed creating turbid waters and destroying the habitat of young bottom-dwelling fish and spawners. Shrimp trawlers have the highest discard level of any fishery - an estimated 10 pounds of by-catch is discarded for every pound of shrimp caught6 - and most of the by-catch is thrown back dead or dying. Shrimp catches are declining and virtually all of the world’s major stocks of wild shrimp are considered to be either fully or over-exploited. Shrimp harvests also affect other marine wildlife, particularly endangered sea turtles - 150,000 turtles drown each year caught in the nets of large trawlers7.

Shrimp is cheap because neither the companies nor the consumers pay the high social and environmental costs of shrimp farming - it is the world’s poorest people and most vulnerable ecosystems that are forced to pay the true costs. Those directly affected by shrimp farming are calling for a sustained campaign to raise awareness of the issues in rich consumer countries: “I say that those who eat shrimp - and only the rich people from the industrialized countries eat shrimp - I say that they are eating at the same time the blood, sweat and livelihood of the poor people of the Third World.” - India’s Shri Banke Behary Das, member of the People’s Alliance Against the Shrimp Industry3 Diets containing animal products inevitably cause animal suffering, but they also contribute to the destruction of natural ecosystems and the human communities who depend upon those ecosystems for survival. There is no compassionate or sustainable way to eat animals - whether terrestrial or marine, farmed or wild - the only sustainable solution is to stop eating them altogether, and allow all species to live and flourish in their natural surroundings. References 1. The Food and Agriculture Organization (FAO) of the United Nations. World Production of Farmed Marine Products in 1999. 2. Shiva, V. 1997. ‘The World Trade Organization and Developing World Agriculture’, in The Case Against the Global Economy, Ed. J. Mander and E. Goldsmith, Sierra Club Books. 3. Hagler M. 1997. ‘Shrimp - The Devastating Delicacy.’ http://www.greenpeaceusa.org/reports/biodiversity/shrimp/shrimp 4. Raman, M. 2000 ‘Tree-hugging Fishers’, New Internationalist 325, July 2000

The Rising Tide of Protest While intensive shrimp farming brings few benefits to local communities, it feeds fat profits to multinational corporations who export the shrimp to wealthy countries. For every US $1 earned by corporations through shrimp exports, $10 of damage is done to India’s natural resources and local economic income2. Local communities, together with environmental nongovernmental organisations (NGOs), have been protesting against the industry in an effort to reclaim their lands and livelihoods and protect their health, environment and vital resources. Violent clashes have occurred, and some protestors have been murdered. In one incident in Bangladesh two villagers lost their lives and in May 1999, four fishermen were killed when they protested against the ‘shrimp mafia’ in the Chilka Lake in Orissa2.

5. World Rainforest Movement Bulletin No. 51, October 2001. http://www.wrm.org.uy/bulletin/51/Thailand.html 6. Guynup, S. 2003. "Dirty Fishing" Emptying Oceans, Experts Say. National Geographic. August 11, 2003: http://news.nationalgeographic.com/news/2003/08/0811_0308011_tvbycatch.html 7. Interamerican Association for Environmental Defense (AIDA). Shrimp Trawling By-catch: http://www.aida-americas.org/aida.php?page=turtles.bycatch_shrimp 8. www.shrimpaction.org

An international NGO - the Industrial Shrimp Action Network (ISA Net)8 - was formed in 1997 and has called for an international boycott of farmed shrimp. Solutions The social and environmental impacts of shrimp farming are well documented, although most Western consumers are unaware of this. In its 1995 review of the state of world aquaculture, the UN’s Food and Agriculture Organization (FAO) described the impacts of shrimp farming: "The inexorable global expansion of marine shrimp farming generated by market demand, short-term gain and government support because of export earnings has brought with it superintensive systems, nomadic farmers, environmental and sociological disputes, water quality and disease problems and crashes in the production of some countries."

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MAKING A DIFFERENCE Tony Weston

t’s official! There is a new wave of interest in veganism in the Society’s Diamond Jubilee year - more enquiries, more members, more manufacturers using our logo!

Way back then...

BOOKS – Animal Free Shopper – Diamond Jubilee Edition

Work is already beginning on edition 7 of the Animal Free Shopper. Get filling in Donald Watson ‘Vegan News 5’ those customer feedback forms. Do you We had barely caught our breath from - November 1945 know something we don’t know? Well the World Vegan Day celebrations when “In a world where the majority of the 2 don’t keep it a secret, let us know! it started; articles in magazines extolling billion inhabitants are under nourished and email info@vegansociety.com the benefits of the vegan diet, exposés where food shortage must be accepted as a of the dairy and beef industries, the major cause of war man cannot afford to be NOTHING COMPARES 2U wrong on this issue [vegetable protein vs Co-op announcing they were pulling – What are you up to? animal protein]. We question whether the out of dairy farming to grow fruit and earth could produce enough animal vegetables and a vegan running as US protein to put into general practice the You are our best advert and we wouldn’t presidential candidate. Everywhere you recommendation of the BMA be where we are today without you. look the word vegan keeps popping up. (British Medical Association) Stephen and Sophie Committee in 1933.” in Reading are Ready, Steady, Go! organising a stand at Womad There are only a few of us here in the office and call them on 0118 there are only so many phone calls and emails we can 946 4858 to offer your answer and only so many leaflets we can send out – we help. Neil Lea, Tim need your help! Get in touch with your nearest local Barford of Yaoh, contact to find out how you can help. Make sure Way Robin and our leaflets and magazines are in local schools, back then... Alison at health centres, libraries, health food stores CALF and and veggie cafes. Make sure your local pubs The Earl of Listowel, The Patrick from and restaurants know what ‘delicious and Lord's debate 11 April 1945, Veggies are all vegan’ means. Write to your local papers, quoted in ‘Vegan News 3’ May 1945 busy organising listen to the radio and ring up when "I am anxious that this debate should vegan fayres. Fiona a lady fireman from invited even if it’s only to wish vegans bring out the fact that our dairy cattle Essex finds time not only to run marathons everywhere a ‘Happy Diamond Jubilee’. are riddled with disease and the but also run an animal sanctuary. appalling damage that has already Why Vegan? Why not? Pass it on! been done to the health and East Riding Vegans have efficiency of thousands of already had Our new inspirational full colour booklet people" publicity in their ‘Why Vegan?’ (copy enclosed) succinctly local paper this highlights all the benefits of a vegan lifestyle. year. Vegan Baby Please give it to a friend or place it strategically Maya is just busy where it will get read more than once. For every £1 looking cute! donated we could print 10 more. Order a World Vegan Day Make a Difference pack for more ideas. Distribute our WE ARE new silk leaflet. EVERYWHERE Now... – Possible IN THE PIPELINE – What are we up to? recipe booklet 60 years on they CD-Rom for schools - Your money or a life seemed to have I want to destroy finally worked out we If you can’t give time, please give money. perceived stereotypes of were visionary not Writing and designing a cutting-edge delusionary. vegans and show the world the wide range of educational CD-Rom doesn’t come cheap! people who are vegan. If you are a vegan Then there’s the production, postage and doctor, plumber, graphic designer, promotional costs. It’s no use producing an photographer, lawyer, dentist, journalist, excellent vegducational teacher’s aid if no one teacher, dancer, singer in fact everyone – knows it exists. If you donate £50 or more, write to me stating what you do, who you we’ll thank you on the CD as a sign of are, your favourite snack, dinner and appreciation. We also need thousands of pudding and a photo of yourself, preferably photographs so, for a wish list, contact in your work clothes.

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Grow Vegan Vegan-Organic Trust

pring is just around the corner Vegan-Organic Trust member Jenny Hall shares her tips: Transplant raising Spring is the most important time for the vegan-organic gardener, it is where all the work begins, and watching your seedlings come on is one of the pleasures of gardening! Transplanting is the practice of starting seedlings in one place and setting them out in another. It is the most reliable method for obtaining a uniform stand of plants with a predictable harvest. It is easier to lavish care on hundreds of tiny seedlings in the greenhouse rather than letting them take their chances outdoors with the elements. If you don’t have access to a greenhouse, then consider a well lit windowsill or buying a mini polythene greenhouse. For the inexperienced grower it is better to start growing vegetables during their main season from late March onwards. Many vegetable plants can be raised in 9cm pots including tomatoes, aubergines, peppers, courgettes, squashes, cucumbers, runner beans, broad beans and sweetcorn. Other vegetable seedlings can be raised in plugs. Raising in a plugs tray is better than pricking out because there is less root damage and less shock. The plants to raise in 2-4cm plugs are all the brassicas (cabbages, cauliflowers, broccoli, brussel sprouts, kale), leeks, onions, spring onions (12 seeds to a module then they are already pre bunched) oriental salad leaves, swedes, kohl rabi, celery, celeriac, fennel, beetroot, spinach, chard, lettuce and other salad leaves. Peas can be raised in guttering, being planted in three staggered rows, 5cm apart, and looking similar to a figure of 5 on a dice. Some vegetables are not suitable for transplanting and tend to be directly sown and then thinned to their desired spacing. These include carrots, parsnips, radish and turnips.

Grow Vegan Puzzler Q. Are carrots suitable for raising as

transplants? Prize this month - an 'Against Animal Tasting' t-shirt

Transplant raising in plugs Top tips for transplanting Aim for good hygiene in the greenhouse. Sterilise trays and equipment surfaces with sterilising fluid and / or let the frost get to them. If mixing your own seed compost aim for a uniform propagating medium (the problem of finding animal-free seed compost was discussed in the last issue). Be aware that transplants grown under reduced light will stretch. Consider supplementary lighting, heating and frost protection for season extension in early spring. You can avoid stress by regular watering, but do not over water. Remember transplants at the edges can dry out faster than those in the middle of trays. Keep water pathogen free, i.e. not from ponds or water butts, and avoid free moisture in the air, which can lead to grey moulds. Ventilate the greenhouse if it is too hot and use fans if venting is still not bringing about sufficient air movement. When the transplants are ready for outdoor planting harden off 7 – 10 days before transplanting.

Soya success? Soya products are an important part of many vegans’ diet but it has been difficult to grow the crop in the UK because our summer is not long enough. Now there is new variety that is worth trying called ‘Ustie’ available from Thompson and Morgan (telephone 01473 688821 for the seed catalogue) and bred especially for the UK. Ustie and its commercial cousin grew very well organically in 2003 (although this was an exceptional year for sunshine). Soya likes a deep well-drained fertile soil and doesn’t suffer many pests or diseases. The tiny flowers of Ustie are self-pollinating. Usually you can leave the plants in the ground and harvest the dried pods as you need them. VeganOrganic Network member Craig Sams suggests that you can get around any maturity problem by picking the whole green pods to eat as ‘edamame’, Japanese-style. This involves steaming and sprinkling with shoyu. You then bite the pod to allow the beans to slip out and discard the pod...delicious! We at Vegan-Organic Trust are doing a survey of how useful Ustie is and would appreciate it if you could let us know how you get on with it. We can supply you with more details about cultivation if you send a stamped addressed envelope to the address below.

161 Hamilton Rd, Longsight, Manchester M13 0PQ 0161 248 9224 veganorganic@riseup.net The VOT website www.veganorganic.net features comprehensive information sheets.

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SEEDS

FOR HEALTH & VITALITY Pauline Lloyd

ursting with vitamins and minerals, high in essential fatty acids, protein and fibre. Seeds are not only nutritious and tasty they also have many health benefits. Flax (Linseed) Containing appreciable amounts of minerals, especially calcium, magnesium, phosphorus and potassium, flaxseed is an especially good source of omega-3 essential fatty acids and is also high in fibre, lignans and the B vitamin niacin. Flaxseed has many well-documented health benefits. For example its high fibre content makes it useful for treating diarrhoea, irritable bowel syndrome and constipation. Studies have also revealed that it seems to lower the level of harmful low density lipoprotein cholesterol (LDL) in the blood. As LDL plays a role in the build up of plaque in the artery walls, consuming flaxseed may consequently help to reduce the risk of high blood pressure, heart attack and stroke. Flaxseed may even safeguard against certain forms of cancer. For example by preventing constipation, flaxseed seems to offer some protection against the development of colon cancer. The large amounts of oestrogen-mimicking lignans present in flaxseed are also thought to protect against hormone-dependent cancers such as breast and prostate cancer. In one study researchers at the University of Toronto treated women with breast cancer with flaxseed at the time of diagnosis and discovered that their tumours had decreased in size when they had their surgery a few weeks later. Flaxseed seems to work by blocking the oestrogen receptors in much the same way as soy and the more powerful breast-cancer treatment drug, Tamoxifen. In addition, the omega-3 fatty acids in flaxseed have been shown to alleviate pre-menstrual tension and its phytoestrogens to significantly reduce menopausal symptoms such as hot flushes. Whole flaxseeds tend not to be well digested so it is better to grind the seed in a coffee grinder in order to obtain full nutritional benefit. Incidentally, it is much better to include ground flaxseed in your diet as most of the fibre and the anti-cancer lignans have been removed from flax oil. Hemp

Sunflower & Pumpkin High in fibre, lignans and protein, sunflower seeds supply appreciable amounts of many minerals including magnesium, zinc, selenium, iron, calcium, potassium and phosphorus and are especially high in folate and vitamin E. Pumpkin seeds are a good source of iron, phosphorus and zinc. Try toasting the seeds for extra flavour! Sesame These tiny, flat seeds have a sweet, nutty flavour. They're usually beige in colour, but can also be brown, black, yellow or red. Sesame seeds contain some fibre, iron and zinc and are a good source of calcium. Wondering How to Eat More Seeds?

8 Both sunflower and pumpkin seeds make a tasty snack. Why not carry some around with you?

8 Try sprinkling sunflower, flax, or sesame seeds onto the surface of unbaked loaves and rolls for a rustic look.

8 Scatter sunflower, hemp, sesame or evening primrose seeds onto 8 8 8 8 8 8

Considered to be something of a 'superfood', hempseed contains easily digestible protein, fibre, essential fatty acids, vitamins and appreciable amounts of the minerals zinc, calcium, iron, magnesium, manganese, phosphorus, potassium and sulphur. It also contains a respectable amount of gamma-linolenic acid (GLA) and Stearidonic acid. Evening Primrose Most of evening primrose oil's documented health benefits seem to be connected to its 9% gamma-linolenic acid (GLA) content, although it also contains both omega-3 and omega-6 essential fatty acids. It is claimed that evening primrose oil is useful for treating asthma, pre-menstrual syndrome, rheumatoid arthritis, multiple sclerosis, eczema and psoriasis and also for lowering blood pressure and blood cholesterol levels. However, rather than using oil I prefer to grow and eat my own seed. Even after many years of seed production I still find it fascinating to watch the luminous yellow flowers opening up at dusk as the light

level starts to fall. An excellent wildlife plant, evening primrose flowers will attract bees and hoverflies in the daytime and numerous moths at night and in winter the seed heads will be eaten by seedeating birds. To harvest, simply cut off the dry seed heads in the autumn and shell out the seeds.

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salads, steamed vegetables, breakfast cereals and desserts for extra protein and crunch. Add sunflower or other seeds to cooked grain dishes and stirfries. Add some ground flax or hemp seeds to smoothies, or mix into desserts and cereals. Replace some of the flour in recipes with ground sunflower seeds. Make a seed cheese by fermenting a mixture of ground sunflower seeds and nuts overnight. Process soaked sunflower seeds in a food processor with garlic, lemon juice, ground cumin and tahini to make a delicious pate. Blend soaked seeds such as hemp, sesame or sunflower with water to produce seed milk. Strain well before use. Use soaked, unhulled sunflower seeds to produce trays of sunflower greens, which make a nutritious alternative to lettuce.

Try These Sunflower & Hemp Bars Ingredients: 100g sunflower seeds, ground in a coffee grinder 100g dates, chopped 25-30g hemp seed Water to mix (about 1 tbs. per bar) Method: 1. Mix the dried ingredients together in a bowl, adding just enough water to bind the mixture together. 2. Press the mixture together firmly with your hands. Cut into four bars. Store in the fridge. [Ed. Don't overdo the sunflower seeds - the desirable ratio of omega-6 to omega-3 fatty acids is 3:1.]

DIAMOND JUBILEE

CELEBRATIONS & AWARDS Tony Weston

There is too little space here to feature all of last year’s winners but here’s a few comments.

Mono restaurant

’m sure many of you wouldn’t forgive us if we allowed our Diamond Jubilee Anniversary to pass without a lavish party to celebrate 60 years of veganism. So, in addition to the regional parties planned for Glasgow, Manchester, Nottingham, Bristol and Essex there will be a very self-indulgent ball in central London. Following on from the success of The 2003 UK Vegan Week Awards we are combining The Vegan Society Diamond Jubilee Awards with a Fundraising Celebrity Dinner and Dance at a prestigious London hotel.

Mono has had a great deal of publicity in The Scotish Press following their award for Best Vegan Caterer, Craig Tannock said, " It's great that more and more non-vegans are trying our vegan food and finding that they really enjoy it - that's a reward in itself, but to receive an award for it as well is fantastic - we're delighted." The people from Oké bananas who won best Fairly Traded Product also sent thanks, “AgroFair UK is delighted to have won a Vegan Society Award. We are especially proud of our role in the Fairtrade movement because AgroFair is actually owned by its growers across the developing world.” As Jorge RamÌrez, a banana grower from Ecuador and a member of the AgroFair board, explains, "With AgroFair we get a fair price, a fair say and a fair share."

For details about tickets to or business sponsorship of this event, contact Tony Weston - email media@vegansociety.com T. 01424 448828 to reserve a place and receive more details. Any profits raised from this event will go towards vegducational projects such as our CD-Rom for schools or new information leaflets. PLEASE NOMINATE YOUR FAVOURITE PEOPLE, PRODUCTS AND SERVICES USING THE FORM ENCLOSED WITH THIS ISSUE. If for any reason this form is missing or you would like duplicate forms please contact the office.

Best Cruelty Free Non-Food Product – products that help to avoid animal suffering WINNER Yaoh Lip Balm FINALISTS Ecover Washing Up Liquid, Lush Veganese Conditioner Best Vegan Catering – establishments proving how delicious animal free food can be WINNER Mono – Glasgow FINALISTS Mildreds – London, Veggies Catering – Mobile Best Food Product – products proving how delicious animal free food can be WINNER First Foods Supreme Choc Ice FINALISTS Redwood’s fishless scampi, Alpro Yofu yoghurts Best Drink - drinks proving how easy animal free living can be WINNER Co-op fair trade wine FINALISTS Pritchitt’s Soya Maid (for a vegan cup of tea), Innocent fruit smoothies

All the key movers and shakers at the cutting edge of making the world a more vegan place will be invited. People who are making it easier and more attractive for new people to explore veganism such as manufacturers and key caterers. We’ll also invite people who need more convincing that veganism offers all the solutions they are looking for, such as key health professionals, journalists, retailers, celebrity chefs, politicians and environmentalists. If you would like to put on a posh frock and join us in London to thank the people who are making a difference, encourage new people to follow their lead and celebrate 60 years of veganism then please RSVP ASAP.

Vegan Achievement Award – for people making a difference WINNER Neil Lea – Realfood campaign, ARC, Is It Vegan? FINALISTS Benjamin Zephaniah, Kathleen Jannaway (posthumously)

Best Retailer For Animal Free Shopping - making a difference in retail WINNER veganstore.co.uk FINALISTS Fresh & Wild (London), Co-op retailing

“AgroFair is also delighted to be working in partnership with the Co-op with its pioneering moves to bring Fairtrade into the mainstream.”

Best Vegan Environmentally Friendly Product – making a difference to the planet WINNER Redwood’s ‘Making Waves’ range FINALISTS Condomi condoms, Vegetarian Shoes (made from recycled tyres)

Jeremy King from Redwood Foods who won best vegan environmentally friendly product for their Making Waves range of ‘vegan fish’ said "As a company we're delighted and honoured to receive this important award which recognises the importance of veganism and its relevance to the wider environment." Just to remind you, these were the 2003 winners: Best Fairly Traded Product – for products kinder to people WINNER Agrofair Oké Bananas FINALISTS Green & Black’s Maya Gold, Café Direct Decaff Coffee

Best Vegan Project or Campaign – projects making the world a better place WINNER Dept Of Health 5 A Day Campaign FINALISTS Sainsbury ‘Free-From’ initiative, Vegan Essex

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PARMAZANO V

egan authenticated, Parmezano is the dairy-free replacement for parmesan cheese. Parmezano is based on cultured non-genetically modified soya milk and is available in branches of Tesco and Sainsburys as well as independent health food & grocery stores. Parmazano comes in 60g shaker packs and retails at around 90p. MH Foods Ltd, www.mhfoods.net

CAULIFLOWER CHEESE SOUP (SERVES 4) 1 medium cauliflower, approx 600g 2 tsp vegetable stock powder 25g vegan margarine 1 medium onion small head broccoli, approx 200g, roughly chopped 500ml soya milk 40g Parmazano 1. Divide the cauliflower into florets, put into a large pan and pour enough boiling water to cover. Boil for 4 minutes. 2. Drain, but retain 600ml of the water and stir in the stock powder. 3. Heat the margarine in the pan, add the onion and cook over a low heat 3-4 minutes until softened. Add three quarters of the cauliflower, reserving the rest for garnish, add the broccoli and the stock. 4. Bring the soup to simmer, cover and cook for 15 minutes. Blend the soup in batches with the milk and Parmazano, returning it to the pan. 5. Season if needed and gently reheat. Cut the reserved cauliflower into small florets then add to the soup to reheat. 6. Serve with warm crusty bread.

MEXICAN PASTIES (MAKES 6) Pastry: 225g plain flour 60g Parmazano 150g vegan margarine Filling: 1 tbsp olive oil 1 small onion, finely chopped 100g button mushrooms, sliced 1 red chilli, deseeded and finely chopped 1 clove garlic, crushed small can chopped tomatoes approx 220g 1 tbsp tomato puree 400g can red kidney beans, rinsed and drained 2 tbsp freshly chopped coriander

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1. To make the pastry, put the flour and Parmazano into a food processor, and whizz together. Add the margarine and blend until just evenly mixed in, do not over process. 2. Add 3-4 tbsp cold water and blend until a dough forms. Turn onto a floured surface and knead lightly. Wrap in cling film and refrigerate. 3. Heat the oil in a medium frying pan, add the onion and cook for 2 minutes then stir in the mushrooms, garlic and chilli and cook until the mushrooms are tender. Add the tomatoes and tomato puree and cook until the excess liquid evaporates. 4. Remove the pan from the heat and stir in the beans and coriander, set aside to cool.

5. Heat the oven to 190째C/375째F/gas mark 5. 6. Divide the pastry into 6 portions, knead each into a ball then roll out to the size of a saucer. Place a sauce on the pastry and trim the edges. 7. Place the filling in the middle of each round, dampen the edges then bring the sides up to the middle and press the edges together, pinch the edge all along to make a crimp. Transfer to a baking sheet and cook in the oven for 20 minutes. 8. Serve warm or cold. Serving suggestion: Avocado Salsa. Chop the flesh of a ripe medium avocado and put into a bowl with the juice of half of a lime. Mash a little with a fork but leave plenty of pieces. Add 2 tbsp chopped red pepper and a tablespoon of chopped coriander. Season.

MEDITERRANEAN STUFFED AUBERGINES (SERVES 4) 2 large aubergines salt 3 tbsp olive oil 1 medium onion, chopped 2 cloves garlic, crushed 1 green pepper, deseeded and chopped 3 large vine ripened tomatoes, skinned, seeded and chopped 50g Kalamati olives, pitted and roughly chopped 40g Parmazano 10 basil leaves, shredded

1. Cut each aubergine in half lengthways, slash the flesh then sprinkle each cut side with a teaspoon of salt. Set aside for 20 minutes. Rinse then pat dry with kitchen paper. Scoop out the flesh. Using a tablespoon of the oil brush the inside of the aubergines then place them in a baking tin. 2. Heat the oven to 190°C/385°F/gas mark 5. 3. To make the filling heat the rest of the oil in a large frying pan, add the onion

and cook for 5 minutes until beginning to colour. Chop the scooped out aubergine into small pieces, add to the onion with garlic and cook together for 5 minutes. 4. Remove the pan from the heat add the pepper, chopped tomatoes, olives and Parmazano, then finally the basil. Spoon into the aubergine shells. Cover with foil and bake for 35 minutes until the aubergines are tender. 5. Serve with a crisp salad.

MANGOES The Mango Association gave us a few tips we thought we’d share with you, and our award winning caterer Tony Weston gives his serving ideas. Recommended by the Kama Sutra, the mango is known as The Love Fruit. In India, mangoes feature at weddings and other celebrations as a symbol of love and joy of life Chocolate Fondue Mango slices, fresh or dried, are perfect to dip in a chocolate fondue. Gently melt a bar of dark chocolate and mix with soya cream or milk for a delicious dipping sauce. Sweet Nibbles Take your favourite vegan biscuit, spread with plain, dairyfree cream cheese, top with a couple of slices of mango and drizzle with a little blackcurrant fruit puree. Smooth Operator For a smoothie, try blending a banana, mango and 500ml of soya milk together with 4 teaspoons of finely ground flax and pumpkin seeds.

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COFFEE CRAZY Jacqueline Wild

Coffee has been consumed for thousands of years and has become the drink of choice for today’s aspirational culture. Its stimulating effects are highly sought after and it fits in comfortably with a work-orientated lifestyle that demands high amounts of energy and constant alertness. Yet, is it really ethical to drink a substance that has led to the destruction of rainforests, impoverished farmers and has little nutritional benefit for the consumer?

arge-scale cultivation of coffee was introduced by the Dutch th in the 17 century and the British and French were quick to follow suit. Today the trade in coffee is dominated by four major suppliers – Kraft, Nestle, Proctor & Gamble and Sara Lee, and coffee production has increased at an average annual rate of 3.6% over the last decade. When this level of production is coupled with a demand that has only increased by 1.5%, then it is easy to see that the situation is unsustainable.

Caffeine is not considered to be addictive by most authorities and there is plenty of research that claims that coffee has many positive benefits, with the ability to even protect against major diseases. Research carried out at the Harvard School of Public Health and other medical centres argue that coffee can protect against Parkinson’s Disease and colon cancer, among other diseases. In the light of such information it would seem that regular cups of the dark brew are not only pleasurable, but recommended.

Farmers have found that they are left with a product that is worth less than the costs of production and have become impoverished as a result. This has led coffee farmers to try to increase their income by employing cheaper cultivation methods, yet this is unfortunately happening at the expense of the environment, as new habitats are destroyed to grow money making crops.

Yet many people who try to give up coffee report headaches, depression and shaking; this is typical when withdrawing from an addictive substance. So why are we led to believe that coffee is fine as part of a healthy diet? The scientist and author of ‘Caffeine Blues’ Stephen Cherniske believes that we have been duped by an industry that wants to keep us dependent on a product that makes them money. He contends that ‘the deception has been well coordinated by an industry whose goal is quite simple: to get as much caffeine into our bodies as possible.’

Turning land over to produce a single crop does not only affect the vegetation that was originally there, but also the wildlife and in some cases it is threatening already endangered species. Timothy O'Brien and Margaret Kinnaird, of the New York-based Wildlife Conservation Society, argue that species such as the Sumatran tiger, rhino and elephant are in danger because National Parks are being used to produce coffee in the hope of a quick profit. If this is the case then why is the coffee culture seen as the epitome of sophistication rather than a source of global concern? Part of the problem lies in the fact that thousands of people are addicted to the substance and the need to satisfy this desire overrides the plight of countries that are easy to ignore when they are thousands of miles away. However there is growing concern among coffee drinkers and the growth in Fair Trade products, such as Cafédirect, reflects this. Cafédirect is one of the fastest growing coffee traders in the UK and they have managed to do it by paying farmers an average of three times the world price. Even the much maligned coffee houses such as Costa Coffee and Starbucks have a Fair Trade option (at an extra cost), which means that consumers have the ability to make positive differences by spending ethically. Though it is worth considering whether, even if you do buy Fair Trade coffee, it will actually do you any good to drink it.

Cherniske goes on to argue that caffeine is a poison and that the sense of energy it gives you is illusory, as the body actually uses more energy eliminating the toxic substance. ‘In addition to caffeine, coffee contains hundreds of volatile substances including more than 200 acids. These the body must reject by a great expense of energy, which is the strange stimulation perceived as “energy.”’ It would appear that the information that we generally receive on coffee is highly selective and this could unfortunately be down to research funding coming from companies with an invested interest. When huge amounts of money are dependent upon coffee’s positive public image, it is easy to see that the benefits will be emphasised and the negatives downplayed. And when you are addicted to a substance, it is much easier to believe only the good and ignore the bad - as giving up would be painful. When there are so many mixed messages about what is good for us, it becomes essential that we listen even harder to our bodies to ensure that we stay in good health. Our food choices are becoming increasingly complicated and the need to be conscious of our decisions is essential in order to guarantee that we stay healthy physically, as well as ensuring the health of the planet and those that cultivate it.

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Diet Matters Sandra Hood, BSc (Hons), SRD

Is carrageenan dangerous? Carrageenan (or E407) is derived from algae (Irish moss seaweed) and is used as a thickener and gelling agent. Typical products that contain carrageenan are desserts, pastries and biscuits. All international bodies regulating food safety have endorsed carageenan as safe. If there are any harmful effects one would need to be consuming very large quantities indeed and generally vegans do not rely on high intakes of processed foods. My 2 year old son is a fussy eater and has low blood platelets and I am concerned it is related to a vegan diet Platelets (or thrombocytes) are essential for the clotting of blood. Low platelets, or thrombocytopenia, is not – as far as I am aware - a diet-related condition. It is not uncommon in children, particularly between 2 to 6 years of age and I understand recovery is usually within a short time, perhaps weeks. Treatment depends on determining the cause, though sometimes there is no known cause. A 2 year old being a fussy eater is very common; it is often a time when infants take a stand on what they will and won’t eat and phases of poor eating are generally followed by ‘catch up’ eating. Some dietitians say coffee, tea and milk would inhibit the absorption of iron. Does soya milk do the same? Soya milk, like cow’s milk, can inhibit iron aborption. Nevertheless a vegan diet includes plenty of fruits and vegetables that enhance iron absorption and can neutralise the effect of iron inhibitors. If tea is consumed at the same time as food, the tannin can reduce the iron absorption from the meal. To a lesser extent, cocoa and coffee can reduce absorption. Therefore try to avoid drinking tea or coffee with a meal. Studies have shown the iron status of vegans to be normal, and iron deficiency anaemia is no more common than in the general population.

I understand vegans may have deficiencies of both l-carnitine and creatine The body can make l-carnitine from the amino acid lysine and creatine from the amino acids glycine, arginine and methionine. Both substances are important for metabolic processes – lcarnitine is involved in the production of energy and creatine is found in muscle fibres. Accordingly they are popular in sport foods and drinks. Some studies have shown vegetarians to have lower stores but the implication isn’t known. My hospital want to check whether I have a problem absorbing B12 and want to do the Shilling test which they warned me is not vegan. Is there an alternative? The Shilling test is not vegan. It is however expensive and inconvenient and there is an argument for just giving the person B12 supplements and then retesting in a couple of months. Even with Intrinsic Factor Deficiency (the condition tested for by the Shilling test) high dose oral supplements of B12 generally correct deficiency. The appropriate dose is 1,000 micrograms every other day for a period and then, for maintenance, 1,000 micrograms every 2 months for life. You should discuss this with the hospital. [The Vegan Society advocates 3mcg per day via fortified foods or a supplement of 10mcg per day taken orally.] Is it true that the UHT process destroys much of the food including vitamin C? Ultra Heat Treatment (UHT) uses high temperatures - 130°C – over a short period to sterlise food and so extend shelf life. Some 25% of vitamin C and 10% of certain B vitamins are lost during the process. Vitamin losses occur when any food is processed. Fruit is best eaten fresh (though it too will have lost vitamins depending on how long it has been picked and stored).

My 1 year old grandson was born 6 weeks premature and my daughter wants him to be on a vegan diet but he does not seem to be putting on any weight and his teeth have not developed either A vegan diet is suitable for all ages but it is important that an infant is provided with an energy dense diet providing adequate calories and nutrients. Premature babies will be behind their full-time peers regarding growth and development status but growth should still be steady and if the child is not gaining weight your daughter should get in touch with her health visitor or paediatrician. It is not unusual for full-term babies to have no teeth at one year. As children are so different, it is important to look at the whole picture. I cannot make specific comments without knowing full details but I would recommend that if you are still concerned about your grandson, chat things over with your daughter to ensure she has all the support and information she needs. My sperm count is low. Can nutrition help? Since the 1940’s sperm count among men would appear to have declined by 20-40%; oestrogenic pollutants top the suggested list of reasons why but diet can also have an effect. Sperm are highly vulnerable to free radical and oxidative damage. Sperm production needs an adequate intake of zinc (sources include whole grains, nuts, pulses, tofu), antioxidant vitamins (found in fruits and vegetables), omega-3 fatty acids (flaxseed and hempseed oil) and selenium (sources include nuts, seeds, mushrooms, soya, and bananas). Selenium deficiency may affect sperm’s mobility. Also important are lifestyle changes including optimal weight (obesity can affect production of oestrogen which may reduce the sperm count), not smoking and keeping reasonably fit.

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VEGANISING LATIN AMERICA – AN INVITATION TO BRAZIL Vanessa Clarke Marly Winckler

egan Society member Marly Winckler, the International Vegetarian Union’s dynamic Regional Coordinator for Latin America and the Caribbean, seems to have set herself the target of veganising the whole of South America in short order and has made a very impressive start which she is following up by organising a world congress on the fabulous island of Santa Catarina in Southern Brazil. Having set up the Portuguese language email discussion list veg-brasil in January 1999, Marly followed this up with veg-latina [in Spanish] for the whole of Latin America and beyond. Her bilingual internet site – www.vegetarianismo.com.br – averages a third of a million hits per month. With help from the Spanish Vegan Society and the IVU, hundreds of pages of information are now available in Spanish and Portuguese and a strong network has grown up linking societies and activists in Chile, Bolivia, Uruguay, Colombia, Mexico and other areas where previously no coordinated movement existed. Marly’s own society, the Sociedade Vegetariana Brasileira – www.svb.org – has flourishing groups around the country and recently held a major rally in Brasilia with American pop singer Chrissie Hynde and members of People for the Ethical Treatment of Animals, drawing attention to animal abuse in Brazil and calling on the government to stop supporting the meat industry and promote a plant-based diet.

Young though it is, the society is now official host to the 36th World Vegetarian Congress from 8th to 14th November this year. The chosen venue has numerous beaches, lagoons, dunes, mountains and large tracts of forest. Modern tourist facilities are carefully integrated with preservation of the natural environment [see www.costao.com.br]. A number of members of the UK Vegan Society are already making plans for the holiday of a lifetime in this marvellous place and the chance to help South American vegans combat cruelty to animals and promote a vegan lifestyle.

There are doubtless some great bargains to be had if you shop around, but a standard price seems to be about £600. The International Vegetarian Union is the umbrella organisation for all the vegetarian/vegan societies in the world, including the UK Vegan Society, and Vegan Society Chair Stephen Walsh is currently IVU Science Coordinator. IVU rules specify that all world congress catering must be entirely vegan. For more information about IVU and veggie and animal activist groups around the world, see www.ivu.org Accommodation costs – including registration for the whole congress programme and all meals except Wednesday lunch – range from about £250 per person in a twin or double room with bathroom to twice that figure for luxury living with private jacuzzi and so on. For information on cheaper options such as camping or youth hostel accommodation, contact info@svb.org.br. It is also possible to get together with half a dozen others and share a whole villa and there is an email list for people from all over the world to discuss travel plans, accommodation sharing and other topics of mutual interest. Discounts are available until the end of April, so book early for the best possible deal. For UK participants, the main cost will be the flight to Florianopolis [via Rio or Sao Paolo].

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Marly Winckler (left) and Chrissie Hynde in Brasilia

The world congress will bring together like-minded people from around the globe for talks, workshops, excursions, beach parties and a host of other activities. Arrangements can also be made to stay longer in this beautiful part of the world. For full information, see www.ivu.org/congress/2004 or contact Marly at latinam@ivu.org. If you’ve already been to an international event of this kind, you will know what a fantastic experience it is. If not, the discovery awaits you! If you’d like to make contact with other Vegan Society members planning to go to Brazil or just to get more information from a local source, get in touch with Vegan Society international contact Vanessa Clarke [see Local Contacts page for details]. Meanwhile, Marly bids everyone a warm welcome to Brazil.

LITTLE & LARGE George Rodger © PFAF

In the heart of Cornwall are two sites, both celebrating the importance of the Plant Kingdom, which can supply human needs without the need for any animal involvement.

hey are less than ten miles apart, and both run as Charitable Trusts, but they are very different. One is the enormous Eden Project, at Bodelva, near St Austell, a spectacular visitor attraction with over six hundred permanent staff; the other is the original Plants For A Future demonstration garden, at "The Field" near Penpoll, Lostwithiel, run on a shoestring by a small workers’ co-op and a few dozen volunteers!

£86 million, to bring about the transformation. Work on the site started in 1998, and it opened in 2001.

Each project started as the vision of one man – Tim Smit in the case of The Eden Project; Ken Fern (a vegan) in the case of Plants For A Future.

The site of The Eden Project was a worked-out china clay pit, 50 metres (165 feet) deep, and covering 50 hectares (125 acres). It was partly flooded.

PFAF is based on perennial plants which are useful as food, or for other purposes, such as fibre or fuel; and which can be grown in Britain, although not only native species. These may be trees, shrubs, or even herbaceous plants. The actual crop may consist of leaves, buds, flowers, fruits, nuts, seeds, or tubers. Most commercially-grown crops are annual or biennial plants, and require cultivation of the soil, planting or sowing, and weed control. Perennial plants, once established, can go on for many years, and only require harvesting of the crop from time to time.

The Plants For A Future site was originally a group of about a dozen small fields on a hillside. Then the hedges were removed to make one large 13 hectare (32 acre) field, and it was used for growing potatoes. Without the hedges, erosion soon occurred. When Ken Fern bought The Field in 1989, it was in a bad way.

Much of The Field is given over to trees and shrubs and, when I first visited, ten years after the project started, looked like a bit of woodland that had always been there! Some areas have been developed as bog garden or pond, with appropriate plants, and there are also nursery areas, producing plants for sale as an important source of revenue.

Tim Smit conceived the idea of The Eden Project in 1994, and started to put together a team, and the finance, to make it into a reality. He secured funding from The National Lottery Millennium Fund, and various major sponsors, to the tune of

The Field at Penpoll is now well developed as a living demonstration of veganic culture, with around 1,500 plant species on site, but the PFAF people have not rested on their veganically-grown laurels.

Each project is a remarkable example of the restoration of a highly degraded site.

Ken Fern spent a few thousand pounds of his own money, and put in a lot of work with his own hands. Since then, PFAF has been supported by donations and work from supporters, grants by local authorities, sales of plants, etc.

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LITTLE & LARGE > In 1997, a new 34 hectare (84 acre) site was acquired at Blagdon, in Devon. This is being developed in a different way. Much of it has been planted up as wildlife-friendly woodland, with only native species of trees and shrubs, and the site is eventually hoped to include a small community supporting themselves by crafts related to the woodland, such as basketwork and furniture making. There is a small education centre. This project is still at an early stage. Much of the work for PFAF, both in Cornwall and in Devon, is carried out by volunteers, and there is a continuing need for these. If you want to develop your own veganic permaculture site, Ken Fern’s book, Plants For A Future, explains how to do it in various situations, and lists many useful plants; it is available from The Vegan Society, price £16.95 + p&p, or direct from PFAF. By contrast, The Eden Project is a large-scale visitor attraction, run on commercial lines, and providing many jobs for local people. But it is much more than just another theme park. After passing through a ticketdesk/café/shop area, the first thing visitors see is an enormous bowl shape, so large that it fills their field of view, the sides alternating between walkways and planted terraces, and, at the base of the bowl, two enormous greenhouses, each made up of interlinking domes.

Some of the plants, trees and other perennials, will be in place for many years, others, including familiar crops like wheat, maize, sunflowers and potatoes, will be planted and harvested in season, so that the displays are ever-changing. The public have access throughout the indoor greenhouses, and to most of the huge Outdoor Landscape. There is good disabled access, and in the main season there is a land train running between the entrance area and the big greenhouses. There are fun educational exhibits for children. There is more than enough to occupy a full day visit. Throughout The Eden Project are works of art, often quirkily humorous. In the entrance area is an animated tableau of a typical family, showing what would happen if there were no plants. The figures end up without books, newspapers, furniture, food, or clothes - and dead for lack of oxygen! "Eden" would not be complete without "Adam and Eve", and there are giant figures of both in the Outdoor Landscape. The "Adam" is made of metal components, giving an impression of mechanical power. He is hauling on various ropes and nets, made of plant fibres such as hemp. The "Eve" is a kneeling figure, almost entirely clad in live turf. When I was there, she was fenced off, her lap was a bit threadbare, and was being reseeded; I presumed that hundreds of parents had been sitting their children on her lap to be photographed, and this had worn away the grass!

Each greenhouse dome is made up of hexagonal frames, “glazed” with plastic I didn’t see a sculptural “serpent”, but I did sheeting. There are three layers in each panel, see a giant sculpture of a bee, reminding us of its © PFAF with air spaces between, forming heat-retaining importance in pollination. There are no captive Visitors being shown cushion-shapes. The plastic is long-lasting and animals in this Eden, but the Outdoor Landscape round The Field self-cleaning ETFE, which (unlike glass) allows area is already attracting a variety of wildlife, as ultra-violet rays as well as visible light and heat visitors or residents. radiation to pass through to the plants inside. A complex system of vents regulates the entry and exit of air; the Like any large visitor attraction, The Eden Project has restaurants and cafeterias, in the entrance area, and in the greenhouses are built against solid rock walls, which absorb space between the two giant greenhouses. The cafeteria had solar heat during the day, and act as a “heat bank” at night. shelves for “meat”, “seafood” and “vegetarian” sandwiches; All this enables temperatures to be maintained at the desired only one variety of the vegetarian sandwiches was vegan, levels with minimal artificial energy input. Mains water use is although it could also be had in a gluten-free version. In the also kept to a minimum, by making use of rainfall on the site. restaurant, there were something like 2 out of 6 main courses that were vegetarian, possibly vegan. This rather blunted the The greenhouses reproduce two of the world’s main climatic strong message of the Project as a whole - that the Plant zones, or "biomes". The larger (the world's biggest Kingdom can supply all our needs. greenhouse) is the “Humid Tropics Biome”, resembling tropical rainforest. The other, a bit smaller, but still huge, is the “Warm Temperate Biome” reproducing the “Mediterranean” type of climate. The “Outdoor Landscape” represents a third biome - Cornwall’s own natural climate, but sheltered by the huge bowl shape. Another covered biome is planned for the future, representing the “Dry Tropics”, or hot deserts. An education centre is now being built, for 2004 opening. In each of the three "biomes", appropriate plants are grown. These are limited to plants which are of some use to humans, for food, fibre, timber, dyestuffs, drugs etc. Even so, the site features 100,000 plants, of 5,000 species!

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8 Both The Eden Project and PFAF's The Field are wonderful celebrations of the bounty of the Plant Kingdom, and both are well worth a visit. But I can’t help having an extra soft spot for Plants For A Future, which has achieved a great deal, without massive funding, through volunteer efforts and personal donations, and adhering to strictly vegan principles. To get involved, check out the website www.pfaf.org If you want to visit either of their sites, you should phone a few days in advance, 01208 873 554 for Cornwall, 0845 458 4719 for Devon. For further details of The Eden Project, see their website, www.edenproject.com or phone 01726 811911.

Reviews Why Vegan? Published by The Vegan Society Send A5 size SAE for a copy The Vegan Society is proud to present a brand new booklet aimed at encouraging people to think a bit more about what they eat. ‘Why Vegan’ examines how a plant-based diet benefits people, animals and the environment and provides tips on getting started. You should have received a copy with this edition of The Vegan, and we would ask that you pass this on to a friend or relative, or drop it into your local library or doctor’s surgery. If you would like large numbers for distribution give us a ring.

The Artful Vegan by Eric Tucker, Bruce Enloe & Amy Pearce Publishers: Ten Speed Press ISBN: 1-58008-207-6 Cover price: £21.00 (available from the Vegan Society – www.vegansociety.com/shop) The Millenium Restaurant in the Savoy Hotel, San Francisco, is one of the most famous vegan restaurants in the city if not the whole of the US. The Artful Vegan contains gourmet dishes from the restaurant, perfect for dinner parties, special occasions or just for those days when you want to treat yourself and loved ones.

Vegetarian Visitor 2004 Edited by Annemarie Weitzel, Publishers: Jon Carpenter Cover price: £2.50 (available from the Vegan Society – www.vegansociety.com/shop)

The introduction outlines the history of the restaurant, before devoting four pages to advice on which wines are best with which food. Once into the recipes themselves, there's not a word wasted. Each page contains fully detailed recipes and instructions, ideas for combining recipes and a comprehensive paragraph on the nutritional content of the meal.

An annually updated guide to private homes, guest houses and hotels in England, Wales and Scotland that offer hospitality to the vegetarian/vegan traveller and holidaymaker. All the establishments listed have descriptive information as well as codes indicating whether they are exclusively vegetarian/vegan or also serve traditional food, whether they allow smoking and whether they are close to public transport. The guide also lists more than 200 cafes, restaurants and pubs that cater for vegetarians and/or vegans.

The book offers a wide and varied range of appetizers, salads, soups, pastas, entrees, desserts and basics. Each section is packed with ideas with only the smallest amount of space being given over to pictures (approx 2 per chapter). Overall, the book is a delight to read, shows you recipes that will astound your non-vegan friends, has some very interesting ideas, is obviously written by an author that is passionate about both veganism and food and is a welcome addition to any cookery collection.

Simple Treats (A wheat free, dairy free guide to scrumptious baked goods) by Ellen Abraham Publishers: Book Publishing Co ISBN: 1-57067137-0 Cover price: £10.99 (available from the Vegan Society – www.vegansociety.com/shop) An easy to read book, packed with recipes (no pictures) as well as informative chapters on sourcing ingredients and equipment, how to ensure a well-stocked vegan baking pantry and tools for the vegan baker. With recipes for muffins and breads, cookies, cakes, cremes, frostings and glazes, this book offers vegan alternatives for anyone with a sweet tooth. It's also useful for cooking children's favourites that are not full of refined sugar, refined flour, chemical additives/flavourings, etc. Delightful, easy to make, quick to cook treats for all of the family without compromising on their health and wellbeing. A personal favourite would have to be the decadent carob or chocolate mousse cake on page 90. The Uncheese Cookbook (Revised & Updated 10th Anniversary Edition) by Joanne Stepaniak Publishers: Book Publishing Co ISBN: 1-57067-151-6 Cover price: £13.99 (available from the Vegan Society – www.vegansociety.com/shop) How to give up the cheese and not even notice. Full of great ideas for tasty snacks, meals, sauces...in fact everything you could wish for, without the harmful animal ingredients.

The Vegan l Spring 2004

TAKE ADVANTAGE OF COMPETITIVE ADVERTISING RATES IN THE VEGAN. CALL 01424 448822 OR EMAIL ADVERTS@VEGANSOCIETY.COM FOR ASSISTANCE"

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

I think it's great that The Vegan Society takes a broader look at humans' impact on the world - Catriona Tom's article of the above description (Winter 2003) was very readable and informative. Catriona quite rightly mentions car use, but an issue that could have been mentioned was the rise in air travel. The Civil Aviation Authority anticipates that by 2020, carbon dioxide pollution from aircraft may make up 30 per cent of transport's contribution of this greenhouse gas. It concerns me the number of people I talk to (vegans included) who don't think twice about going abroad each year. Why is this, when there are so many lovely things to see in this country? A challenge for all VS members in 2004: visit your own coastline - it's marvellous! Vivien Dean Goole, East Riding I was sorry to read about Mrs Marples’ problems with nonvegetarian Christians. Might I recommend three books I think she might find useful: 1. The Bible, The Church and The Animal Kingdom by James Thompson, St Clements Publications, 14 Cluny Square, Buckie, Morayshire. It quotes many passages from the Bible in defence of animal rights. 2. Famous Vegetarians by Rynn Berry, Panjandrum Books. One of them being Jesus. 3. The Heretic’s Feast by Colin Spencer, Fourth Estate. Outlines the history of vegetarianism. Mrs Shirley de-Groome Wisbech, Cambridgeshire I would like to comment on the letter from Mrs. Marples, in which she expresses her dismay at the attitude of some her fellow Christians. Unfortunately, there are bigots in any community, and the Christian Church is no exception; I trust her letter does not put off other vegans from joining a Christian organisation; most need all the help they can get (Churches that is, not vegans!). I would suggest that she considers joining her local Unitarian Church, an organisation which prides itself on its liberal and free-thinking traditions. In Norwich there is the marvellous 250 year old Octagon Chapel, situated on Colegate. Ian Bradbury Stalybridge, Cheshire With reference to Mrs Marples’ letter and the self-righteous Christians who quote the Bible, there was an excellent article in Psychic News (13 December 2004) quoting a passage from the Rev Maurice Elliott’s book When Prophets Spoke. This would give her plenty of repartee to unpleasant accusations.

We are planning to have a classy vegan and veggie info stand at WOMAD in Reading this year. It’s a wonderful festival of world music and arts, though we go there for the food and shopping! It’s the last weekend in July. Very veggie friendly, and an event when a lot of people open their minds to vegetarianism and veganism, like Glastonbury. It is more relaxed than Glasto and excellent for families too. Charities can have stands at relatively low cost if people populating the stand buy their own entry tickets. If lots of us join in no one will have to man the stand for very long, and can enjoy the whole event as well as making the world a more veggie place and meeting people. We can speak for vegetarianism in its various forms, on behalf of the Veg Soc and the Vegan Society - both are being very encouraging and may well help out. Maybe we could include Viva! too. People like to find out, read more, sign petitions, subscribe, donate and buy stuff, so let’s help them! So say now if you might be willing to donate a few hours of your time at a very sociable and friendly event. With a good response we can book a stand (already a lot of people have said they will help, the more the merrier). also see: www.womad.org looking forward to hearing back from all interested people soon! Stephen Paul and Sophie Fenwick Thames Valley Vegans and Vegetarians tvvvs.makessense.co.uk,

I saw the lovely article (Winter 2003) on a couple’s wedding day feast. And wonderful it looked too. My husband Ray and I married in 2001 and had ‘our vegan feast’ in July 2002. I cooked all the food myself (blowing my own trumpet here) except the wedding cake, which was fresh fruit berries in a chocolate and carob sponge, covered with dark chocolate and decorated in real pagan style with flowers and leaves, lavender and frosting. It looked amazing. A few days before our feast day, my husband Ray snapped his achilles tendon. He had a pot to his groin and was in a wheelchair, our 7 month old daughter Isobel was nearly walking and I was doing the food all by myself! Mrs Lorraine Sherwin East Morton, Keighley, Yorkshire

Mrs Beryl Cox Reedham, Norfolk

I study in Aberystwyth and it is largely due to the influence of Rendezvous Vegetarian Restaurant (mainly vegan and featured in The Vegan, Autumn 2003) that I converted to being vegan from ovo-lacto vegetarian. Until RV showed me the wonderful possibilities of egg-free and dairy-free cooking, I thought vegans had very limited possibilities and ate ‘strange’ substitutes, forgoing many gastronomic pleasures. If there were more restaurants like RV, veganism would be more acceptable (and enjoyable).

[Editor: The correspondence on the matter raised by Mrs Marples is now closed.]

Karen Woodhams Aberystwyth, Wales

For myself, I just say “Vegans are much too kind to hurt God’s creatures. Either the Bible is mistranslated and out-of-date, or vegans are kinder than Jesus.” Ball in their court

The Vegan l Spring 2004

Membership / Renewal

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

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

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

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

a copy for £5.

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

Membership

How to pay Individual £21

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

Donation Total:

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

OOOOOOOOOOOOOOOOOOO Name on card:.........................................................................Signature:.................................................................. Today’s date........./........./.......Start date:......../........Expiry date......../........Switch Issue No.:.....................

The Vegan l Winter 2003

VEGANS IN SCOTLAND George D Rodger

2 vegans from all over Scotland converged on the pleasant Morayshire town of Elgin on Saturday 8 November for a day of fun, food, and fellowship. Ages ranged from a few months to nearly eighty years. The venue was the Beechtree Restaurant in Moray College, with an informal homely ambience. The day was organised by Una Gordon and a small band of helpers, and they did a superb job! All food was vegan, of course, and prepared and served by College staff and students. The event was supported by The Vegan Society and other sponsors, including The Moray College itself. We started with an excellent buffet lunch, and continued with a mixed programme of talks and fun activities. Marion Silvester spoke about veganic cultivation, and Alan Featherstone spoke

about the relevance of veganism to saving the threatened global environment. In between, we had a fun quiz, bingo, and raffles. (Una even held a discussion group for bingophobes, while the rest were playing bingo) Star prizes were copies of Plant Based Nutrition and Health, signed by author Stephen Walsh, and donated by The Vegan Society. My sales stall selling Vegan Society books and merchandise did a roaring trade (all copies of Stephen’s book were snapped up by people who didn’t win them as prizes). An afternoon tea with scrumptious nibbles (even vegan shortbread!) made sure no-one went home hungry. A dozen of us stayed on into the evening for dinner, followed by general socialising until late. The Principal of the College, Jim Logan, joined us, and, although a meateater, enjoyed the dinner. (This was a good

example of how you don’t need to be vegan to enjoy good vegan food!) Jim was also very good company, and gave us some songs from his native Ireland. This was the second “Vegans In Scotland” event, following the very successful one in Perth last April. There will certainly be more such events in Scotland, but nothing was definitely arranged at the time this issue of The Vegan went to press. Perhaps vegans in some of the other peripheral parts of the British Isles, such as Ireland, Wales, North of England, or the English West Country, could get together for similar events to mark Vegan Society Diamond Jubilee Year. I can give them some helpful tips about how to go about it.

FUN WITH CHOCOLATE Kolbjorn Borseth of Aromantic www.aromantic.co.uk

SHINY VEGAN CHOCOLATE (takes just 5-10 mins to make) 1. Melt in a saucepan 90g cocoa butter and 15g coconut butter. 2. Sieve into the melt; 60g Icing sugar, 40g Cacao powder and 4-5 drops vanilla extract. Stir till smooth and cool to around 30°C. 3. Now you can add 1.5ml natural food flavours like strawberry or rum essence or other. (You can even add 10 ml of soya milk to make it creamier.) 4. Add to a shaped mould such as a cake mould or paper trays. They can be made into fun shapes (such as frogs see photo) with easily available moulds. Enjoy.

Cocoa Butter (Theobroma Cacao)

Coconut Butter (Cocos Nucifera)

The cocoa tree is a tropical evergreen about 5-12 metres high. It is one of the world's most important cultivated plants and it is grown in South America and Africa. The flowers are connected directly to the stem and from these develop the cucumber like fruits (up to 25cm long) which range in colour from gold to brown. Inside the fruit are hidden 20-40 flat seeds, cocoa beans. These are fermented to remove their bitter taste. After that they are roasted and ground. The cocoa butter (about 45% of the cocoa bean) is extracted through hot pressing at 60°C and it contains mostly mono-unsaturated and saturated fatty acids and keeps very well. It is a yellow, solid fat which melts at 32-35°C, i.e. at skin temperature. Cocoa butter is an excellent safe ingredient which is used to make the recipe above.

Is extracted from coconuts grown on palm trees which grow to a height of 20-25 metres in Asia. Coconut butter is solid and melts at 25-28°C. The fresh butter is pure white, with its own characteristic slightly sweet taste and smell. It goes rancid easily. Coconut butter is treated to remove the smell.

The Vegan l Spring 2004

LOCAL GROUPS NEWS There is no formal Vegan Society affiliation â&#x20AC;&#x201C; so long as it is obvious from the name that a group is for vegans and not just vegetarians, and a Vegan Society member is willing to be named contact, it can be listed. Please let the Local Contactsâ&#x20AC;&#x2122; Coordinator know of any omitted. Check first that the contact person is a full member of the Vegan Society. If not, you could offer to be the contact yourself and get publicity for the group. Groups listed for the first time have * before their name.

The Vegan l Spring 2004

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

8 FEBRUARY

8 JUNE

Monday 23rd – Friday 27th Hotelympia, London Sponsored by the Vegan Society, the first ever vegan catering competition at Le Salon Culinaire International de Londres Hotelympia. See www.hotelympia.com.

Saturday 5th – Saturday 12th 11th Vegan Summer Gathering Mumbles, South Wales. For details send SAE to Vegan Summer Gathering c/o

8 MARCH Veggie Month The results of Animal Aid’s survey to assessing animal-free fare in hospitals will be published to mark the start of Veggie Month. T. 01732 364546 or email www.animalaid.org.uk

8 APRIL Saturday 3rd Nottingham Vegan Fayre Proposed event at Sumac Centre, 245 Gladstone Street, Nottingham. Free admission. T. 0845 458 0146

www.veganviews.org.uk/vsg

8 JULY Sunday 4th Vegan Festival (London) – the former National Vegan Festival Kensington Town Hall, Hornton Street, London W8 (Underground: High Street Kensington). 10am 7pm. Stalls, speakers, vegan food & drink, music & more. Admission £1 (under 16 free). Sponsored by the Vegan Society. Contact Alison & Robin at Vegan Festival (London), c/o CALF, BM 8889, London WC1N 3XX. T. 020 8670 9585, email www.londonveganfestival.org.uk

Monday 19th - Saturday 24th World Week for Animals in Laboratories Contact National Anti Vivisection Society T. 020 8846 9777, email info@navs.org.uk

8 MAY Saturday 8th North West Vegan Festival, Manchester Sachas Hotel, Tib Street, Manchester. 10.30am to 5pm. Free admission. Contact: NW Vegan Festival, c/o PO Box 339, Wolverhampton, WV10 7BZ T. 0845 458 0146, email festival@realfood.org.uk, www.veganfestivals.org.uk Monday 15th Veggie Pride Paris see www.veggiepride.org/uk/ Monday 24th - Sunday 30th National Vegetarian Week Contact Vegetarian Society T. 0161 925 2000, email info@vegsoc.org , www.vegsoc.org/nvw/ Tuesday 25th ‘Jubilee Walk’ Rally 6pm-9pm Hear Laurence Main talk about his walk at the Friends Meeting House, 6 Mount Street, Manchester M2 5NS. Contact Diana White T. 0161 9293614

Friday 23rd – Sunday 25th Womad Vegan Gazebo – Reading Volunteers needed. Contact Stephen Paul and Sophie Fenwick of Thames Valley Vegans and Vegetarians T. 0118 946 4858, email tvvvs@makessense.co.uk , www.makessense.co.uk/tvvvs (see Postbag p33)

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

8 OCTOBER Sunday 31st - Sunday 7th Nov Diamond Jubilee UK Vegan Week see www.worldveganday.org

8 NOVEMBER Monday 1st The Vegan Society’s Diamond Jubilee & World Vegan Day Thursday 4th Diamond Jubilee Awards & Fundraising Dinner Dance – London [see p 21]

LOCAL CONTACTS NEWS There is never any shortage of ideas about what Staff, members of Council and Local Contacts of the Society can do to spread the word, especially as we come up to our Diamond Jubilee, but unfortunately as well as time most ideas need money to put into practice. This is more than the Society receives in membership subscriptions, so many thanks to all the Local Contacts, groups and individual members who’ve sent donations recently. Some have been fees for talks, some profit from selling books and cakes, some contributions to the cost of hiring a room for an Activists’ Day, and some simply because that’s what a group decided they wanted to do. Talking of Activists’ Days, dates and venues for the next two have now been fixed – Saturday 6 March in Dublin and Saturday 8 May in Nottingham. Please contact me as soon as possible for further details. We used to call them Local Contacts’ Days but soon realized they were also suitable for any member considering becoming a Local Contact and ideal for anyone simply wanting to be more active but not necessarily wishing to be listed. There is no charge for attending any of these events. There will also be a meeting just for Local Contacts in Reading on Saturday 24 April. It will be similar to last year’s, i.e. just as enjoyable, but sufficiently different for those who attended last year to want to go again. Details of this one from me or from Local Contacts Sophie and Stephen who have kindly offered to host it. You will have noticed that there are a couple of new groups listed this time and quite a few new Local Contacts, but we still need more, even in areas that appear to be already adequately covered. For instance for many years John Wakefield has done an excellent job as Local Contact in Exmouth but would like to step down when a replacement can be found. But wherever you live you can ask for details with no obligation. All the information is on the website too. All contacts have to be full members of the VS and Local Contacts (as opposed to Group contacts) must have been a member for a minimum of a year. It would also be great to have more members on vegansoctalk, your very own e-mail discussion group. Just send an e-mail to join.vs.talk@anyware.co.uk with your full name, VS membership number and postcode. To join the forum for Local Contacts go to www.worldveganday.org, select Forums from the menu and look under Vegan Society Members. And you don’t have to live in Ireland to join the Irish discussion list – just send an e-mail to Vegans_Ireland-subscribe@yahoogroups.co.uk. If you feel ready for another break, there are still two places left for the second week of the vegan skiing holiday in the French Alps – see Thames Valley Vegans in the list of groups. Please remember that the best way to contact me is by e-mail, but if you need to ring then the best time is after 7.15 pm. Patricia Tricker, National Local Contacts’ Coordinator

Monday 8th - Sunday 14th World Veg Congress, Florianopolis, Brazil [see p 28]

The Vegan l Spring 2004

VEGAN SOCIETY LOCAL CONTACTS Note: Local Contacts are Vegan Society members who have offered to act, on a voluntary basis, as a point of contact for those interested in the Society's work. They are not official representatives of the Society. Their levels of activity and knowledge may vary according to their individual circumstances. When writing to a Contact please remember to enclose a SAE. Local Contacts' Coordinator: Patricia Tricker - see under Yorkshire (North)

The Vegan l Sping 2004

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

VEGANISM may be defined as a way of living which seeks to exclude, as far as possible and practical, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose. In dietary terms it refers to the practice of dispensing with all animal produce — including meat, fish, poultry, eggs, animal milks, honey, and their derivatives. Abhorrence of the cruel practices inherent in an agricultural system based on the abuse of animals is probably the single most common reason for the adoption of veganism, but many people are drawn to it for health, ecological, resource, spiritual and other reasons. If you would like more information on veganism a free Information Pack is available from the Vegan Society in exchange for two first class stamps. THE VEGAN SOCIETY was formed in England in November 1944 by a group of vegetarians who had recognised the ethical compromises implicit in lacto-vegetarianism (ie dairy dependent). Today, the Society continues to highlight the breaking of the strong maternal bond between the cow and her new-born calf within just four days; the dairy cow’s proneness to lameness and mastitis; her subjection to an intensive cycle of pregnancy and lactation; our unnatural and unhealthy taste for cow’s milk; and the de-oxygenation of river water through contamination with cattle slurry. If you are already a vegan or vegan sympathiser, please support the Society and help increase its influence by joining. Increased membership means more resources to educate and inform.

The Vegan l Spring 2004

CLASSIFIEDS (UK) HOLIDAY

DORSET

ACCOMMODATION

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

ISLE OF WIGHT SUSSEX

CORNWALL LANCASHIRE

DEVON

LAINDONS GUEST HOUSE Old Town Hastings. Historically themed rooms in old coaching inn, listed building. All ensuite. Vegetarians and vegans welcome. Also New Age courses, Tarot etc. 01424 437710 www.laindons.com

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

SCOTLAND

CUMBRIA

The Vegan l Spring 2004

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

WALES ENVIRONMENTALLY FRIENDLY B&B and RETREATS Magical Victorian country house, natural carpets and paints, vegan organic meals, overlooking stunning coastal conservation area. Easy for public transport. South West Wales. 01267 241999 www.heartspring.co.uk PEMBROKESHIRE. A warm welcome & good food (exclusively Veg/Vegan) in modern bungalow. Close to Newgale beach. Coastal paths to explore. Green Haven B&B - Tel. 01437 710756

SNOWDONIA restored railway station overlooking vale of Ffestiniog. Selfcatering, sleeps up to 6. Children, pet and wheelchair friendly. CARDIGAN BAY, West Wales, 18th Century self catering cottage on non working farm, sleeps five. Discount to Vegan Society readers. TRADITIONAL SELF-CATERING ACCOMMODATION and Bed & Breakfast, situated on Pembrokeshire coast path with spectacular cliffs & wildlife, including seals and choughs. Excellent vegan and vegetarian cooking. www.sheepdogtraining.co.uk MACHYNLLETH B&B. Relax in our WTB 4Star bungalow overlooking the Dyfi valley and enjoy delicious organic veg/vegan breakfasts. Spectcular scenery - coast nearby. Secure parking.

ALPUJARRAS - ANDALUCIA Attractive townhouse.Garage,roof terrace. Excellent views, birds, walks. Wholefood shops and restaurants serving veggie food in town. Sleeps 2 -6.From £230 pw. Available all year.Tel:01736 753555. email: PYRENEES:Vegan B+B, dble room w/shower and organic brek:40 euros per couple per night, incl breakfast. Contact Sue or Trev, Le Guerrat, 09420 Rimont, France. Web: http://vegan.port5.com/flashvegangite2.html SOUTH WEST FRANCE gate house to Domaine. Large gardens, forest, suit couple with child. 20 mins from Carcassonne Airport. Transport essential. Close to mountains and sea. £200 weekly. Vegan owners.

DISCOUNT CARD

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

DISCOUNT CARD THE VEGAN VALID FROM

February 2004 UNTIL

MAY 2004

REFERENCE CODE

Ref: GJP-072

SOUTH WEST WALES tranquillity, natural beauty and friendliness. Self-catering cottages only metres from sandy beach and lovely walks. Heated outdoor swimming pool and excellent facilities. Eco-friendly owners. www.innisfreeholidays.co.uk

YORKSHIRE NORTH YORKSHIRE Comfortable, homely, exclusively vegetarian/vegan B&B from £17 p.p./p.n. at Prospect Cottage situated in Ingleton village. Wonderful walking country. Tel: 015242 41328

UNSPOILT Northern Mallorca - Sleeps 810. Beautiful old house. Very spacious ideal 2 families or 4 couples. Chlorine-free (heated) pool. Wonderful mountain/sea views, walking, cycling, golf. Organic farm shop ~ all foods ~ 10mins. From £700. Tel: 0034971516320. See property 9280 on www.holiday-rentals.co.uk

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

EATING OUT

FOOD TEMPEH KITS – it’s so easy and cheap to make this PERFECT protein food for vegans at home. Kits comprise enough starter for 10.5kg finished tempeh PLUS a colour instruction/recipe book - £15. Call Polly at PHYTOFOODS – FREE SAMPLES! Animal free, dairy free, creamy shakes for children and adults. Tel: 07957 958058 (24 hours) email: with name and address.

HOLIDAYS ABROAD KERALA, SOUTH INDIA a vegan’s paradise. Tours, accommodation including selfcatering. Brochure: Tel: 01892 722440, Voice Mail/Fax: 01892 724913. E-mail: info@keralconnect.co.uk Website:www.keralconnect.co.uk

COSMETICS

WEST CORK self catering apartments for singles,couples and families in peaceful wooded surroundings. Organic vegetables,bread & vegan wholefoods available. Reasonable rates. Green Lodge, Trawnamadree, Ballylickey, Bantry, Co Cork, Ireland. Tel. 003532766146 email web:http://homepage.eircom.net/~green lodge

The Vegan l Spring 2004

CLASSIFIEDS VEGFAM Admin Volunteer (tt, n-s, vegan) live-in at Devon HQ (sm+c considered). Please write for details - see main advert.

DISCOUNT CARD

THE MONKEY SANCTUARY in Cornwall requires two people to manage and run their vegetarian cafe. More info at www.monkeysanctuary.org or phone

PERSONAL people

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

animals

environment

ANIMAL RIGHTS VEGAN feminist, artist, 42, seeks friends. Must be environmental and interested in living as non-addicted and ethically as possible. Blackpool, London, Essex, Anywhere. I’m funny and outrageous. LGBT. or straight! No Christians. Box 626 VEGAN MALE, 36, kind gentle, easygoing, seeks female companion to share life’s ups and downs. Has good job, own flat. Into animal rights, green issues, cycling, walking, keeping fit, music, travel, theatre, cinema, pubs. London. Box 628

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

THE VEGAN DISCOUNT CARD TRAINEE VEGAN SPIRITUAL HEALER offering free Distant Healing anywhere in the world and free Hands-on Healing in London. Text, email or post name and I’ll send healing. Contact Karen

VEGAN SUMMER GATHERING Mumbles, South Wales coast, 5-12 June. 80+ usually attend, all ages. Discussions, meals, trips out. Single / Twin / Double rooms. £85/week self-catering www.veganviews.org.uk/vsg

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

ITEMS FOR SALE TWO PRETTY, seven year old cats (Tosca and Beasley) need a new loving home. No charge. Come with all accessories (litter tray etc.) both speyed. Will deliver. Must stay together. 01273 604655

VEGAN NURSERY For all your garden needs & Vegan produce. Phone for catalogue 01559-371383 SPANISH INTENSIVE COURSES for beginners in vegan PermaculturaCanaDulce, Andalucía, southern Spain. Kundalini Yoga and other activities. Dates: 3-16th May/ 13-26th September. http://www.permaculturacanadulce.org

ACCOMMODATION

com/pageone.html

MISCELLANEOUS

When replying to a box number address your envelope as follows: Box no. ___,The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex, TN37 7AA

HUMAN WRITES is a non-profit humanitarian organisation offering support to death row prisoners through letter writing. Please make someone’s life better with your letters. For details, SAE to: 343a Carlton Hill, Carlton, Nottingham, NG4 1JE. Thanks! MALE VEGAN 36. Scottish vegan tattooed, lonely, sensitive into motorbikes, nature. Have a job, cat, mortgage. Looking for serious relationship with a girl, non-smoking, honest. No users please. Caring vegan/veggie, London

VEGAN FEMALE 40 seeking male soulmate to share ideas, animal welfare, environment issues with. I enjoy good conversation, adventure, music, films. Like the countryside, the city. Adore the ocean, enthralled by sunsets. Box 624

PRACTITIONERS VEGAN BUT STILL SICK? Health and nutritional consultations and iridology by Dr Gina Shaw. Correspondence course in natural health, health magazine and books, etc.

Box Numbers

ROOM TO LET, vegan household, non smoker preferred. Must like animals as I have dogs, cats. Phone Ros for a chat if interested. Phone 01843 589027, Ramsgate area.

OPPORTUNITIES

TALL SLIM ATTRACTIVE mainly vegan male OHAC. Employed, teetotal, nonsmoker, pro-life Christian. 51 looks younger. Extremely fit, solventish , offbeat, sensitive, tactile. Divorced. Committed to children. Aversion pets! Impractical! Seeks Brighton area chick who relishes challenges! Box 625

FEMALE VEGAN non-smoking, mid-fifties seeks sincere soulmate. Living in NorthEast but could relocate. Love all animals, seaside, countryside and tranquillity. Hate noise and injustice. Good listener, sensitive and caring. Very young at heart. Box 629

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

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

CONDITIONS OF ACCEPTANCE: GREEN/DIY FUNERALS Eco-friendly inexpensive coffins, memorial treeplanting. Please send £1 in unused stamps with A5 size 33p SAE to Box 328

The Vegan l Spring 2004

ARE YOU LOOKING for a vegan nanny? I’m 27, I have 6 years+ experience with children all ages. Currently training for childcare NVQ3, various other courses. Would consider moving anywhere south of England. Phone 01256 327365

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

PRIZE CROSSWORD Kate Sweeney

ACROSS 6

DOWN

7 9 10 11 13 15 17 18 19 20 23 26 27 28 1 2 3 4 5 6 8 12 14 16 17 21 22 24 25

Indian relish of chopped fruits cooked in vinegar and sugar with ginger and spices (7) Small bristles found on some fruit (5) Rancid, off (4) Containing fewer calories (7,3) Melon-like tropical fruit with yellowish flesh (7) Peas, beans and lentils, for example (6) What you might do to a salad (4) Crockery, dishware, porcelain (5) Covers (4) Cool store, icebox (6) Discolours with age (7) Instant (coffee) (10) Kitchen appliance used for baking (4) Type of rice (5) Solid foods made from pressed milk curds (7) Describes outdoor tomatoes, perhaps (3,7) Vim, vigour, vitality (6) Black _ _ _ _ peas (4) Garbanzo (8) Not cultivated (flower, rice) (4) Chew noisily (5) Ingredient of laver bread (7) Peppery, pungent, zesty (5) Kind of lettuce (5,5) Whitish edible root; eaten cooked (7) Sweet, Spanish or horse (8) Put (liquid) into a bowl using a large, deep spoon (6) Small hard fruits (5) Ailments, complaints (4) Wire frame on to which cakes may be turned out to cool (4)

Send in a photocopy (or original) of the solution to this crossword, together with your name and address by the 8 April 2004 PRIZE: Win this smart and money saving SARC soya milk maker. Solution in next issue.

The Vegan l Spring 2004

Solution to The Vegan Prize Crossword

34 CONGRATULATIONS to the Winner Elaine Woodley Willenhall, West Midlands

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