The Vegan Spring 2015

The Vegan Spring 2015

The Vegan Society magazine

FROM A RIPPLE TO A WAVE

Veganism goes global

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Editor's Letter & Contents

Editor’s Letter

I

n 2004, I was a freshly minted freelance journalist who’d just landed her dream assignment: A trip to London to attend The Vegan Society’s Diamond Jubilee celebration and report on the event for a vegan lifestyle magazine. The soirée was dazzling, with gourmet food and chocolate fountains, live music and dancing, and celebrities.

Yet it was the speech by Donald Watson's son-in-law, Tony, describing Donald's work, that moved me the most. (His father-in-law, we were told, was home “eating beans on toast.”) As an ethical vegan, I found the society’s vision of creating a world free of animal exploitation a perfect reflection of my own core values.

Today, the society’s innovative campaigns and achievements continue to inspire, which is why it’s an honour to serve as guest editor of this issue. As an American living in Paris contributing to an international charity based in Birmingham, I can’t help but find the ’international veganism’ theme fitting. Inside these pages, you’ll find the usual quality content, including a celebration of the Vegan Trademark’s 25th anniversary and a look at recent advances in veganism around the globe. Enjoy!

Aurelia d'Andrea Editor

Contents 03

Achievements

08

History

12

International Veganism

17

UK General Elections

19

Become a Trustee

23

Recipes

28

Active Vegans

32

Sport

36

Travel

38

Shoparound

43

Reviews

08

Essential updates on Vegan Society news

The Vegan Trademark turns 25

Charting vegan strides worldwide

Make your vote count for animals

12

The Vegan Society welcomes nominees

Vegan fare goes global

Keeping up with our amazing volunteers

Meet a plant-based kayaking champ

23

Volunteering for animals in India

Products newly registered with our TM

Two must-see documentaries Spring 2015 | The Vegan 1

From the CEO Editor Aurelia d'Andrea Associate Editor Elena Orde Art Director Lia Cumming Contributors Jaya Bhumitra, Alex Bourke, Rachida Brocklehurst, Dr Samantha Calvert, Dr Joel Fuhrman, David Gold, Mark Hawthorne, Robin Robertson, Niki Trenbath Print kingsdown.uk.com Submissions We welcome articles on a range of topics relating to veganism, as well as photographs, images, and illustrations.

Please email editor@vegansociety.com for more information.

Staff Chief Executive Officer Jasmijn de Boo Head of Communications & Programmes Peter Smith Head of Business Development George Gill Finance & Resources Manager Heather Graham Senior Advocacy & Policy Officer Amanda Baker Volunteering & Engagement Manager Alex Douglas Media & PR Manager Jimmy Pierce Sales & Merchandise Officer Spencer Harris Web & Digital Communications Officer Ali Ryland Business Development Assistant Alix Meek Finance Officer Allan Oakes Supporter Services & Events Co-ordinator Jessica Payne Supporter Services Assistant Debbie Latham Business Development Officer Paul Philbrow Business Development Officer Grace Shuck Business Development Assistant Abigail Stevens Business Development Assistant Laura Faliveno Council Paul David Arthur Crouch (Acting Chair) Menna Jones (Treasurer) Alex Kapila George Rodger Paul Crouch 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 The Vegan Society's 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.

2 The Vegan | Spring 2015

From the CEO Celebrating vegan progress worldwide

I

t’s a new year with new opportunities for The Vegan Society, as we continue to celebrate our 70th Anniversary and embrace our 25th Trademark anniversary. The growth of veganism internationally is extremely encouraging, with European countries, Israel, and North America in particular going from strength to strength. Our participation in the dedicated-vegan exhibition area of the world’s largest organic trade fair, BIOFACH, in Nuremberg, Germany, in February, and an even larger vegan pavilion at the Natural and Organic Products Show at ExCeL in London in April demonstrate there is growing consumer demand, and that manufacturers are keen to embrace veganism.

We have seen major international corporations taking legal steps against vegan companies, such as Hampton Creek (Beyond Egg), whose Just Mayo spread posed a threat to the mainstream established product. Less than two months later, the suit was dropped. Vegan business rules! Around the same time, the oatdrink brand Oatly was being sued by the Swedish Dairy Association for making milk seem ‘unmodern’. The plant-based company said in its video that “life beyond the cow is possible.” This is exactly the kind of thinking behind Beyond Egg, Beyond Meat, the Dutch Weed Burger (made from seaweed), and other companies. If we gauge where we are on the scale of progress using the saying, “First they ignore you, then they laugh at you, then they fight you, then you win,” we could argue that veganism is well on its way to winning.

Finally, I’d like to thank Aurelia for editing the spring issue of The Vegan. Her editorial and writing experience and her international outlook make this issue an exciting read. Elena Orde kindly helped to sub-edit the magazine.

Updates In October, freelance Media & PR manager, Jenny Liddle, decided to focus on her own business full-time again. We’d like to thank her for achieving great PR for us in the UK and overseas. In November, staff members Laura Croudace, Fundraising Officer, and Anna Thorley, The Vegan Editor and Communications & Campaigns Officer, moved on to similar roles in other charities. Their positive attitudes, enthusiasm, and hard work will be missed.

Ian Liddle stepped down as Chair and Trustee in December. I enjoyed working with Ian and I am very grateful for all he has done for The Vegan Society. In January we co-opted Paul Crouch and we now have two Trustees with the same name.

Ali Ryland joined us in October as Website & Digital Communications Officer, injecting new energy into our social media, e-news, and website. We also welcomed Laura Faliveno as Business Development Assistant in December, and Jimmy Pierce, who joined us as Media & PR Manager in January.

Donald Watson House 21 Hylton Street Birmingham B18 6HJ UK

t 0845 45 88244 f 0121 523 1730 info@vegansociety.com www.vegansociety.com

© The Vegan Society Registered Charity no.279228 Company Reg. no.1468880

Printed on recycled paper

Achievements

Achievements Centre for Human Animal Studies On Saturday the 25th of October, a conference was held to honour the opening of the Centre for Human Animal Studies (CfHAS) at Edge Hill University, Ormskirk (north of Liverpool).

Claire Molloy, Professor of Film, Television and Digital Media, Director of the Institute for Creative Enterprise (ICE), and Director of CfHAS, conceived the idea to establish the centre, and attracted funding and university agreement before organising the international conference.

There was plenty of food for thought (as well as delicious vegan catering), and talks on subjects relating to the interactions between humans and other animals, ethics, and sustainability.

Abstracts—including a presentation by Jasmijn de Boo—can be found at www.edgehill.ac.uk/cfhas/ files/2014/10/CfHAS-abstracts.pdf.

The centre is unique in the UK, and aims to stimulate academic inquiry into critical humananimal studies and promote interdisciplinary research. The centre’s Visiting Research Fellow, Dr Richard Twine, and Professor Molloy serve on The Vegan Society Research Advisory Committee, and we look forward to close collaboration. Research and teaching are combined with activism, as they are both trying to change practice and policy, from the local university canteens to the wider community, where Professor Molloy serves on Sustainable Food Lancashire and encourages the adoption of plant-based diets to the public and in procurement projects.

Photo by Katrina Martin Photography Empathy for animals was a topic of discussion at the centre's opening

A vegan celebration with kick

Celebrating 70 years We rarely hear the words ‘football’ and ‘vegan’ in the same sentence, so it may come as a surprise that we were invited to hold our 70th birthday celebrations in a football stadium in Nailsworth.

Dale Vince, Founder of Ecotricity and Chairman of Forest Green Rovers, is a vegan of 20 years.

To celebrate World Vegan Day, Vegan Society staff and about 60 members enjoyed an excellent vegan buffet followed by celebration cakes all the way from Leicester, courtesy of The Vegan Cakery.

Celebrating alongside The Vegan Society was the world’s first vegan professional footballer, Neil Robinson. Vegan since 1980—when he moved from Everton to Swansea—he’s been an animal advocate ever since, regularly giving talks at vegan festivals across the country. Half-time gave Neil the chance to address fans by speaking from the pitch about his career and decision to become vegan. Neil focused on his strength and stamina, telling the spectators how, supported by his vegan diet, he was regularly the fittest player at both of his clubs. As he spoke, fans tucked into hundreds of cupcakes bearing the Vegan Trademark and Rovers logo.

Spring 2015 | The Vegan 3

Food for thought In November, The Vegan Society was at London’s prestigious ExCeL Exhibition Centre for the launch of Food Matters Live, a new show bringing together government, education, research, manufacturing, and retailing. The cross-departmental team—Trademark and Communications—maintained a prominent stand in the centre of the show. Grace, Amanda, and Paul were able to reinforce connections with existing contacts, and many new links were forged with industry, research, and education.

Amanda Baker, our Senior Advocacy & Policy Officer, was active in panel discussions and took the opportunity to raise the first question on the topic of ‘The future of nutrition in a resource-constrained world’. With the expert panel agreeing on the importance of plant-based diets on a global scale, Amanda observed that veganism’s value is set to increase, with food technologists and innovators eagerly following plant-based solutions. For more information on the conference, visit www.foodmatterslive.com.

We kept a high profile at events all season long

Trademark promotion in Malmö In October, Alix and Abigail from the Trademark Team were excited to exhibit at the Natural Products Scandinavian event in Malmö, Sweden. We had a flow of enquiries at the stall and enjoyed making connections with new companies, many of which have now applied for the Vegan Trademark. It was obvious that the Nordic people’s love of ‘natural’, organic products and simple living is developing into an interest in veganism. We are already planning our vegan pavilion for this year’s show, to be held in November.

The future of nutrition was a hot topic at Food Matters Live

Eating and farming for the planet

The Vegan Society’s Amanda Baker (right) had a busy season

4 The Vegan | Spring 2015

Also in November, we took ‘stockfree’ vegan farming to The Soil Association Conference and to The Soil Symposium. The Soil Association (SA) is committed to the wider benefits of tackling climate change, including improving public health, restoring biodiversity, and protecting natural resources.

This year marks the UN International Year of Soils (#IYS2015). We are working with expert ‘livestock-free’ growers such as Iain ‘Tolly’ Tolhurst, pioneer of the Vegan Organic Network – Farming and Growing (VON) and SA Stockfree Organic Services co-certification. Tolly maintains soil fertility with stockfree techniques such as ‘green manure’ crops, compost, and crop rotation. Your Senior Advocacy & Policy Officer, Amanda, is supporting VON growers to share their skills and encourage SA farmers to move away from using animal-manure fertilizers.

Achievements Forging a plant-based future Bond is a network of roughly 400 UK-based NGOs, including The Vegan Society, which collaborates on training and advocacy for international development. ‘Redefining Development: The Future Beyond 2015‘ was the theme for the Bond 2014 Conference, held in November. Amanda, your Senior Advocacy & Policy Officer, attended to question ‘livestock farming’ and share the enormous benefits of stockfree vegan farming and plant-based nutrition. View conference videos, social media coverage, and more at www.bond.org.uk/news/ annual-conference, and see #BondConf on Twitter for the day’s live messages.

Everybody had their say on sustainable diets

Diet and sustainability

We welcomed an unprecedented number of new members in 2014

Membership rises For The Vegan Society, 2014 was a fantastic year which saw our membership base grow by more than 11 percent. We are always positively overwhelmed by the number of people who want to help make even more of a difference by adding their voices to ours and joining us as members.

Throughout the year, an average of 100 new members joined us each month, many of whom took advantage of our quick, easy method of joining online via our website.

We finished the year with more members than ever before, and, so far in 2015, the numbers are still climbing at an amazing rate. Thank you to all of our members for your continued support; without you, we would not be able to do what we do.

Senior Advocacy & Policy Officer Amanda Baker attended the City Food Symposium conference in December. The question heading the day was ‘Sustainable Diets: what is a good diet for the 21st century?’—something that many vegans already know the answer to.

Amanda explained how delicious, nutritious, and sustainable vegan food is, while keeping everyone current on Twitter using #CityFoodSymposium. During the event, Shane Holland, the Slow Food UK Director for England, tweeted a commitment to vegan days each week.

The symposium was organised by the Food Research Collaboration (FRC) at City University, London, and chaired by Professor Tim Lang, to explore and examine ways of improving the UK food system. See www.foodresearch.org.uk for conference videos.

Other events we participated in include the West Midlands Vegan Festival, the Animal Aid Christmas Fayre, the Allergy and Free From Show, the Compassionate Derby event, and the Om Yoga show.

Volunteers pitch in London Vegans ran yet another successful stall for The Vegan Society at December’s Animal Aid Christmas Fayre, raising £426 and signing up 15 new members. We are so lucky to have such great volunteers. Thank you! If you’d like to volunteer with The Vegan Society, browse our volunteer roles at www.vegansociety.com/takeaction/volunteer.

Spring 2015 | The Vegan 5

New publications Our recipe cards are back by popular demand.

Alongside our original favourites, we now have four new versions for you to try out, including a recipe for a delicious gluten-free carrot cake.

Look for these at our event stalls, or if you fancy getting hold of some to distribute yourself, please reach out to us. Contact leaflets@vegansociety. com and we’ll happily send some your way. We would also love to see any photos you take of your kitchen creations. Share them with us on Facebook, Twitter, or Instagram.

Advocacy breakthrough

Our student researcher’s stockfree-farming piece was published

Stockfree for all Our partners at the Vegan Organic Network – Farming and Growing (VON) published a major article on increasing stockfree farming in their magazine, Growing Green International. The article has been produced by Nika Skof, The Vegan Society’s student researcher.

VON’s mission is now even clearer with the new ‘Vegan Organic Farming and Growing’ version of its logo. See Nika’s article in GGI 34 (the Winter 2014/15 edition), and read more at www.veganorganic.net/information-for-growers/ growing-green-international.

New Vegan Pledge launched This winter saw the Vegan Pledge gain a substantial rise in numbers, with the launch of our new and improved 30-Day Vegan Pledge just before World Vegan Month.

In December, nearly 500 people committed to going vegan over the Christmas period—an unprecedented amount considering the month’s non-animal-friendly dining traditions. January was equally impressive; within the first few days, more than 200 people pledged to leave their old eating habits behind them and begin the new year with healthy, compassionate choices.

The content of the updated Pledge is designed to motivate people to go vegan and stay vegan after the month is up, and we’re pleased to say that 91.3 percent of Pledgers surveyed over the last few months have managed to go vegan, and stay vegan. With our regular updates of the 30Day Vegan Pledge alongside plans to introduce a 60-Day alternative, we’re aiming to make 2015 the year that more people than ever commit to going vegan for life.

6 The Vegan | Spring 2015

Thorpe House Langley Primary School has recently been the centre of a breakthrough in vegan advocacy and awareness. Marina Bill, a longstanding supporter and a member of The Vegan Society, is Thorpe House’s Key Stage 2 co-ordinator. She shared with us her delight at the provision of vegan meals at her workplace.

The school has almost 200 students, one of whom is vegan, and three vegan members of staff. Vegan options are offered at every mealtime, and, in celebration of World Vegan Day, the school made every single option vegan for the day. The school has praised its caterers for their enthusiasm and creativity in making this possible. They provided an excellent meal, swapping animal products for vegan equivalents.

The food was very well received by all, many of whom didn’t realise it was any different from their normal meals.

If you are having difficulties securing suitable vegan-friendly meals for your children at school, please contact our Senior Advocacy & Policy Officer, Amanda Baker, by calling (0)121 523 1737 or email advocacy@vegansociety.com.

Everyone deserves a vegan lunch!

Achievements Creative fundraising

Fiona Oakes made the pages of Vegan Life

Local Contact Sue Daniels organised two events in her area for World Vegan Month to raise money for The Vegan Society. She held a daytime dinner party open to vegans and non-vegans, raising £75 and encouraging an interest in veganism as a result of the wonderful food she served. Sue also organised a fantastic tea party at the end of World Vegan Month, raising a further £125. She opened her house to people in the area, saying, “Stay as long as you like; eat as much as you want!”

Sue made scones, sandwiches, and cakes, and had a special visitor pamper guests with vegan cosmetics that were also available for sale. She hosted a raffle, too, giving attendees the chance to win a goodie bag, and encouraged visitors to make a donation for the day. Our most grateful thanks go to Sue. If she has inspired you to get involved with your local group, you can find our listings here: www.vegansociety.com/resources/ local-group-contacts.

Media roundup The Vegan Society has enjoyed wide press coverage recently: • The Leicester Mercury featured a doublepage spread on Donald Watson’s involvement in founding The Vegan Society whilst living and working in Leicester • The November issue of Educatering featured the society’s Senior Advocacy & Policy Officer, Amanda Baker, discussing the importance of providing healthy vegan school meals • In November, Men’s Health magazine asked the question ‘Is your sperm vegan friendly?’

The Vegan Society responded that the society is “strictly neutral on the actions of consenting adults”! www.menshealth.com/sex-women/ vegans-and-sperm • In December, the society’s Sales & Merchandising Officer, Spencer Harris, assisted The Independent’s IndyBest with an article on the best vegan cookbooks • The Vegan Society’s 70th anniversary was generously covered in the news of Vegetarian Living magazine • New vegan magazine Vegan Life featured an article on Vegan Society Ambassador Fiona Oakes • The Stroud News and Journal covered the vegan football match that launched World Vegan Month and the society’s 70th anniversary • The Guardian Guide featured a vegan-themed cartoon referencing World Vegan Day • The Vegan Society has been invited to contribute regular half-page editorials to trade publication Organic & Natural Business magazine.

For media enquiries, please email media@vegansociety.com

© James Stewart

Comedy plus vegan cuisine equals fab fundraiser

Vegan comedy night a hit On the 8th of January, London-based vegan restaurant Kabaret at Karamel hosted a sell-out comedy night in partnership with The Vegan Society and vegan comedian Sara Pascoe.

The night kicked off with a delicious vegan buffet before the amazing line-up of vegan comedians hit the stage. Michael Legge was first up, followed by Chris Stokes, Lee Kern, Carl Donnelly, and the wonderful Sara Pascoe. The evening ended with some lucky guests winning goodies in The Vegan Society raffle, plus music from Kabaret at Karamel’s resident DJ. Not only did everyone have an absolutely fantastic night, we also raised more than £750 to help support our work. A big thank you to all who attended, to the brilliant line-up of comedians, and the great staff at Kabaret at Karamel.

Spring 2015 | The Vegan 7

History

Trademark Turns 25 The Vegan Trademark made its debut in 1990. Here, Vegan Society Researcher-inResidence, Dr Sam Calvert, reflects on how this globally recognised trademark was born

S

ince the Vegan Society’s inception in 1944, our work to advance the knowledge and development of vegan products and vegan industry has been constant. As veganism’s popularity grew over the decades, an increased interest from companies wanting to work with the society developed, too.

The first request for a Vegan Society ‘seal of approval’ for a product was received in 1986; that same year, discussions on creating the Vegan Trademark commenced.

8 The Vegan | Spring 2015

History

Approximately 18,000 products are registered and licensed to use the Vegan Trademark, spanning more than 500 different companies, with numbers constantly on the rise The early years While records show a draft ‘merchandising agreement’ or a 'trademark agreement' was created in 1986, it is not clear whether products were licensed in this period. In 1988, Barry Kew, Secretary of the society, received a letter from the society’s solicitors pointing out that time for completing the Trademark Office's application process was running short In reply, he explained that there were difficulties finding a suitable trademark, and that the society was unable to afford the cost of registering one. “In all then, and sadly,” wrote Barry, “I think we’ll have to let the matter rest until such time as we are able to pick up on it again.”

The correspondence files are revived toward the end of 1989, and discussions resume with the solicitors. Ultimately, the trademark artwork was created from a sunflower design associated with veganism. It was not felt that, on its own, this clearly communicated a product was ‘vegan’, so it was decided the word ‘vegan’ would be added.

The typography was taken from the design on society stationery and the magazine’s masthead at that time. The sunflower was described as “internationally recognised as being associated with ‘green’ and vegan movements.” The press release announcing the trademark declared, "The society is prepared to authorize the use of its trademark on products fulfilling its ‘no animal ingredients, no animal testing’ criteria.

Consumers will be able to buy products bearing the trademark in the knowledge that no animal suffered during any stage of the products’ development and manufacture.”

Refining definitions The Vegan Society later adopted a Genetically Modified Organisms (GMOs) policy on the 21st of June 1998, calling for all foods that contain or may contain GMOs to be clearly labelled.

In September of the same year, the Vegan Society Council clarified the trademark policy by declaring, "The development and/or production of genetically modified organisms (GMOs) must not have involved animal genes or animal-derived substances. Products put forward for registration which contain, or may contain, any GMOs must be labelled as such."

One of the first examples of the misuse of the trademark came early in its history; in 1989,

it came to The Vegan Society’s attention that a shoe company was selling shoes with clearly labelled ‘leather uppers’ in stores. On the same label, the shoe, which was manufactured in Italy, carried the style name ‘vegan’. The society agreed to a settlement with the company in return for allowing them to sell the current stock for a period of three months. Deliberate or unintentional misuse of the registered trademark is taken very seriously by society staff to this day.

From time to time, members and supporters point the society toward products carrying the trademark that appear to contain animal ingredients. Keeping track of every new product launched in every territory in the world has its challenges, but the Business Development Team maintains a list of products and companies that are being followed for suspected misuse of the trademark, and they are zealous in their duties.

Many situations are resolved without much ado, yet the society still appreciates being made aware of concerns that vegans have about products carrying the trademark, as this helps their efforts in protecting its value.

A growing registry Approximately 18,000 products are registered and licensed to use the Vegan Trademark, spanning more than 500 different companies, with numbers constantly on the rise. Seventy-five percent of the trademark business comes from companies based outside the UK, with Germany having the most trademark holders, followed

by Italy and Spain. The trademark has become increasingly successful in the last four years, and now employs six full-time staff to carry out product registrations. George Gill, Head of Business Development, credits the trademark’s success with an engaged consumer audience.

"Consumers demand to know what is in their products, and part of that is cosmetics not being animal-tested. They want to know more about ingredients, and the media reporting of foodscares has also led people to find out more about well-being and plant-based diets."

George sees the trademark becoming increasingly successful over the next five years, and expects to see it gain more exposure in the mainstream market than ever before.

Spring 2015 | The Vegan 9

History

The Vegan Society caught up with some Vegan Trademark holders to learn what the trademark means to them and their customers.

A spotless partnership Bio-D has been making natural cleaning products for 25 years, and company founder Michael Barwell made it a priority to register his products with the Vegan Trademark at the business's inception, making Bio-D one of the most longstanding companies to enjoy the benefits of registration.

Veganism was much less on the public’s radar in 1990, and having the assurance of the trademark on these products was invaluable for customers. This is especially true, according to Michael, as these kinds of products often have completely impenetrable ingredients lists.

Many companies realize that more and more consumers want ethically and environmentally produced goods. Bio-D’s Sales and Marketing Director, Sarah Holtby, explains that ‘greenwashing’ is a common practice, and, unfortunately, some companies exploit the interests of ethical consumers by making unsubstantiated claims. Sarah values the Vegan Trademark, as it gives customers assurance that products are free from animal-derived ingredients and testing.

The Vegan Trademark helps attract potential consumers

creates interest in a non-vegan audience. ”They see the symbol on the packaging and want to find out more.”

During World Vegan Month in 2013, The Vegan Society contacted Rose as part of an initiative to encourage trademark holders to take the Vegan Pledge. Rose found this to be a “wonderful and fantastic” experience that has given her extra insight into the importance of the trademark, and now appreciates more fully the reassurance and peace of mind it gives her customers. “I look out for it religiously, and I’m always so happy to see the sunflower on a product,” said Rose, who is vegan herself. “It means that someone else has done the hard work.”

Seriously good!

Bio-D has been a Vegan Trademark holder since 1990

Pretty high standards Rose Brown, the founder of PHB Ethical Beauty, was clear with her goals from the outset; she wanted her company’s range to be entirely vegan, using no animal products, and with no form of animal testing used anywhere in the production line. Registering her products with the Vegan Trademark, which she described as “the most stringent,” was a natural choice for her. One of the main benefits of the Vegan Trademark, Rose finds, is that it catches the attention of and

10 The Vegan | Spring 2015

Melissa Burton created Goody Good Stuff in 2010, with the aim to produce vegetarian sweets with a chewy texture and without gelatine. Melissa, who operated as a sole trader for the first 18 months, found The Vegan Society ”incredibly valuable and supportive” in the promotion and marketing of her product. The society put her in touch with her target audience and introduced her to “advantageous, targeted organisations and companies” to work alongside.

As Goody Good Stuff trades internationally, Melissa discovered that finding different certifications for each country is a long and difficult process, but that using the Vegan Trademark helps keep things simple. “it’s one of the best received and most widely accepted certificates of authenticity,” said Melissa, “and that’s something The Vegan Society should be very proud of.”

In 2015, Goody Good Stuff’s entire range will be vegan-friendly. Melissa worked with our Trademark Team to find a replacement for the beeswax previously used as a glazing agent on some of the sweets, and has now made the switch to using coconut oil.

International

Global veganism From movement to mainstream, veganism has truly gone global

12  The Vegan | Spring 2015

International

Four to five percent of the Chinese population—or more than 50 million people—no longer eat meat or dairy. In other words, China has more vegans than any other nation in the world

S

ince 1944, when Donald Watson coined the term ’vegan‘ and kicked off a revolution of compassion, the world has seen the v-word go from fringe to familiar. Gone are the days when vegans were considered pale, bark-eating weaklings. Today, we have such vegan athletes as footballer Dean Howell, champion mixed martial artist Mac Danzig, and Olympic gold medalist Alexey Voyevoda to remind us that plant-based eating is not only the most ethical choice, but better for our health. And as mounting evidence points an accusatory finger at animal agriculture as a major contributor to climate change, it’s now common to find at least one vegan cookbook in even an omnivore’s kitchen.

Retail with a conscience Among the signs that veganism has grown beyond a health-food craze to become a global phenomenon is the spectacular evolution of vegan shopping. Remember when buying nonleather boots or a wool-free winter coat meant ordering online, waiting two weeks, and hoping they fit when they arrived? Now, brick-andmortar vegan businesses from grocery markets to clothing and shoe shops are changing the face (and feet) of veganism around the world.

The United States has no fewer than eight vegan grocery stores—Food Fight! in Portland, Oregon; NOOCH in Denver, Colorado; Vegan Haven in Seattle, Washington; Republic of V in Berkeley, California; Park+Vine in Cincinnati, Ohio; Artichoke Red in Orlando, Florida; and two locations of Viva la Vegan in the Los Angeles area—with more on the way. And the plethora of stateside vegan shops offering clothing and accessories includes Éthique Nouveau, Herbivore, Moo Shoes, Vaute, and Vilchez Boutique.

“I think the importance of vegan markets has shifted over the years,” said Chad Miller, co-

founder of Food Fight! “In the old days, we were really focused on making it easier to be vegan and to show interested folks that there were tasty options. Nowadays, with vegan stuff everywhere and the ethical focus sometimes getting lost in healthy-eating fads, I think vegan stores need to do our part to keep the spotlight on the animals, environment, and food justice, and not just turn into specialty stores catering to upscale customers.”

Down Under, you can grocery shop at Vegan Perfection in Melbourne or The Cruelty-Free Shop in Sydney, a one-stop shop with a stunning selection of vegan food items, cosmetics, shoes, handbags, and more. Stroll into Vegan Style or Vegan Wares and walk out with the kind of footwear and purses that make people say, “Wow, that’s vegan?”

Boutique vegan stores abound in the United Kingdom, where ethical shoppers can find groceries at such markets as Birmingham’s 100% Vegan, Honest to Goodness in Hoylake, and Vx in London. Vegans the world over hoof it to Vegetarian Shoes in Brighton for their amazing range of boots, shoes, and sandals, and The Third Estate in Camden offers a welcome choice of ethical fashion for men and women.

On the continent, Un Monde Vegan is Paris’s answer to the something-for-everyone shop, with a truly énorme variety of vegan groceries, as well as shoes, shirts, belts, and books.

Meanwhile, the German supermarket chain Veganz is re-branding the idea of the vegan grocery store with seven locations in Germany, one in Prague, one in Vienna, and a goal of having 60 markets worldwide by 2020, including a London branch this year offering more than 6,000 vegan products.

And, of course, this doesn’t include the countless vegan bakeries that are springing up like cake batter in major cities and small towns from Atlanta to Zurich.

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International

A China study Although China has yet to provide the variety of cruelty-free shopping you’ll find in the West, it’s becoming a vegan powerhouse. According to Public Radio International (PRI), four to five percent of the Chinese population—or more than 50 million people—no longer eat meat or dairy.

In other words, China has more vegans than any other nation in the world. They are mavericks in a country where consuming animals is seen as a sign of happiness and prosperity. (In China, the words for ’chicken’ and ’fish’ sound like those for ’auspicious’ and ’abundance’.)

Call it a counter-movement; while meat and dairy consumption are on the rise throughout Asia, there is a growing concern about how these mass-produced foods impact human health, the planet, and animal welfare. Not surprisingly, it’s the twenty- and thirtysomethings who are driving the dietary shift. “Young people are more environmentally aware and more open to new ideas,” Dong Ziyang, the manager of the organic vegetarian Jintai Catering Club, told China Central Television. “They love to be in the trend or lead the trend. So we’re quite confident about the prospects.”

Chinese pop star and vegan activist Long Kuan agrees. “Times have really changed,” she told PRI. “Maybe 10 years ago, when I was a vegetarian, a lot of people said, ‘Why? Are you Buddhist?’ or something. But now, it’s completely different. The young generation, especially, they love to be ecofriendly, and they love to be compassionate. And they really care about the environment and the quality of life, about pollution . . . they really care about fellow creatures on this planet, animals, and even trees.”

Convening for compassion What better place for these caring Millennials and Gen Xers to convene than an animal-rights conference? Not only do they attract attendees, exhibitors, and speakers from around the globe, but there’s a growing list of such events that do not serve animal products. One of them, the annual International Animal Rights Conference in Esch-sur-Alzette, Luxembourg, is even held at a former slaughterhouse. Locals no longer 14 The Vegan | Spring 2015

1 wanted an abattoir in their city, so the facility has been transformed into a cultural centre that hosts decidedly more peaceful activities.

The two major annual events in the United States—FARM’s Animal Rights National Conference and Taking Action for Animals, organised by the Humane Society of the United States (HSUS)—have a strict vegan policy, as do New Zealand’s National Animal Rights Conference, Australia’s Animal Activists Forum, every event managed by the Institute for Critical Animal Studies, and the Minding Animals Conference in India, which recently switched from vegetarian to vegan.

The ethic is catching on with the welfare gang, too. The week-long Animal Care Expo, hosted

by HSUS, has been completely vegan for the last decade, and more animal shelters around the world are eschewing meat, eggs, and dairy foods at their fundraising events. Colombia’s Paramatma Animal Shelter, for example, opened a few years ago and is the country’s only vegan sanctuary.

International

Veganz is re-branding the idea of the vegan grocery store with seven locations in Germany, one in Prague, one in Vienna, and a goal of having 60 markets worldwide by 2020 Veganism goes on the road Of course, the best way to experience a changing vegan world is to see it firsthand. Like ecotourism for the adventure traveller, vegan tourism is spreading like hummus on a bagel, and it’s yet another example of how the lifestyle is going global. Tour companies such as Veg Voyages and UK-based VegiVentures specialise in taking vacationers to far-flung destinations for a vegan getaway, while Holistic Holiday at Sea, a healtheducational foundation, even offers a seven-day vegan cruise of the Caribbean.

Green Earth Travel kicks things up a notch by offering tours of Italy with author and vegan chef Colleen Patrick-Goudreau. “One of the biggest misconceptions is that it’s hard to eat vegan in Italy,” said Patrick-Goudreau. “It’s a misconception because of all the European countries, Italy values the local food of the various regions, and so your options in restaurants are often locally grown vegetables, mushrooms, pastas, breads, fruits, and nuts.”

Green Earth Travel’s founder Donna Zeigfinger says she’s seeing more people than ever participate in vegan vacations. “It’s definitely on the rise. I’ve been doing this since the early ‘90s, and I had to offer vegan travel because of so many requests.”

For those with an itch for travel—or who just want a new recipe—the Internet has become the vegan’s most valued companion. But the real proof of veganism’s mushrooming popularity is what’s happening in the real world. From brickand-mortar retail and compassionate young adults to conferences and ethical vacations, it’s clear that veganism is making its way from movement to mainstream.

2

1 Vegan consumerism has given rise to a new wave of boutiques cropping up in unexpected places, including middle America (in this case, Cincinnati, Ohio) 2 At Vegan Style in Melbourne, stylish leather-free footwear reigns. Owner Justin Mead (pictured) is a longtime vegan

Mark Hawthorne is the author of Bleating Hearts: The Hidden World of Animal Suffering and Striking at the Roots: A Practical Guide to Animal Activism. Tweet him @markhawthorne.

Spring 2015 | The Vegan 15

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Vote for Animals

Have Your Say in the UK General Election 2015 TAKE ACTION >> Register to vote • Challenge your MP hopefuls • Vote for animals

W

e all teach children in our care not to harm animals. Challenge your local candidate MPs to help all their constituents by supporting animal-friendly, plant-based policy solutions.

If you can, join in the Election workshop at Brighton VegfestUK on Saturday the 28th of March 2015.

Talking Points: Challenge your MP hopefuls 1. Promote seven-a-day Diets centred on vegetables and fruit cut early death by more than 40 percent. How will your party promote plant-centred diets for public health?

2. Free school milk for all The School Food Plan in England recognises healthy plant-milk drinks in schools, and hundreds of households in your area regularly buy plant milks. Yet, free school milk does not cover plant milks. Will your party end discrimination in this scheme, and fund free plant milk in UK schools?

3. Animals in science What steps will your party take to move away from unreliable animal testing, toward the wide range of proven animal-free techniques?

Action Points 1. Make sure you are registered to vote In the UK, see www.AboutMyVote.co.uk or talk to your local Elections Office. Non-human animals rely on you to vote for them. Meanwhile, supporters of animal exploitation are voting, lobbying, canvassing, and funding election candidates. Check that you are registered so you can use your vote for animals! We expect UK General Election polling day to fall on Thursday the 7th of May 2015; the deadline to register will probably be two weeks beforehand.

2. Come to an elections workshop Join the Election workshop being held on Saturday the 28th of March 2015 as part of Brighton VegfestUK (www.Brighton.Vegfest.co.uk).

3. Link up with local vegans Phone or email your nearest Vegan Society Local Contact (www.bit.ly/VeganContactsUKEire), go to your local vegan-friendly group, link via online social media, write to your local newspaper or magazine, or put a card in a vegan-friendly shop.

4. Does your current UK MP vote for animals?

Use your postcode on www.VoteForAnimals.org. uk to search* the official Hansard UK Parliament voting record for key votes, such as The Hunting Act. 5. Challenge MP hopefuls Ask your local Elections Officer or search www.YourNextMP.com. Remember: We all teach children in our care not to harm animals.

See ‘Talking Points’ above, and also ‘A voice for animals’ on p 21 of The Vegan, Winter 2014 edition.

6. Become a Constituency Contact Send your contact details to policy@vegansociety. com to your Vegan Society policy team. We can help link vegans in your Parliamentary Constituency, to give animals a stronger voice.

Visit www.bit.ly/VeganUKElection2015 and discover more questions on important topics that you can ask your local MP hopefuls. Share their replies with Amanda, your Senior Advocacy & Policy Officer on policy@vegansociety.com or by post to our offices.

We hope many of you can talk to Amanda at the Brighton VegfestUK Election workshop.

Thank you and good luck! * www.VoteForAnimals.org.uk prepared by Animal Aid. Spring 2015 | The Vegan 17

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Become a Trustee

Join Our Team Whether you live in Bath or Bangkok, The Vegan Society invites you to support its mission by becoming a Trustee

T

he Vegan Society’s vision is a world in which humans do not exploit other animals. Our mission, the method to achieve our vision, is to make veganism an easily adopted, widely recognised approach to reducing animal and human suffering and environmental damage. We carry out our mission through meaningful, peaceful, and factual dialogue with individuals, organisations, and companies. More information can be found at www.vegansociety.com/society/strategy and www.vegansociety.com/take-action/ join-us/we-live-our-values.

Will you help us?

Would you like to use your skills to help us make important decisions about the future of The Vegan Society? Our Board of Trustees (Council) is open for nominations. Read on for more about the role of a Trustee and how you can apply.

What do Trustees do?

Trustees are ultimately responsible for the charity and are Directors of The Vegan Society as a limited company. Our Trustees are elected by and accountable to the members. Trustees act as advocates, providing strategic direction and advice as required. A large part of the role of Council is overseeing management and administration, from risk management and financial planning to campaign prioritisation and approving health and safety policies.

What would I have to do?

The work includes attending and preparing documents for Council meetings, voting on governance proposals, providing input into the strategic direction, preparing annual statutory reports and accounts for the Annual General Meeting, and—based on your particular skills and experience—offering specific advice. Learn more about what’s involved on the Charity Commission website: www.gov.uk/running-charity/trusteerole-board.

Could I be a Trustee?

Anyone 16 years of age or older can be a Trustee, and Trustees come from different backgrounds.

This adds value to a balanced and skilled Council.

The most important qualities include having the energy, commitment, and enthusiasm to help

the society in its aims, an ability to communicate and work well with others, and to consider issues thoughtfully. To be eligible, you must: • Have been a full member of the society for 12 months or longer (as of Saturday the 27th of June 2015) • Not be disqualified under company or charity law from being a Trustee or Director • Submit a written nomination signed by a proposer and seconder who are both full members • Submit a personal profile stating your full name (and any previous names), and be willing to sign the Trustee Code of Conduct.

How much time would I have to give?

The time commitment totals around 15-18 days per year. This is made up of around six meetingdays a year, plus contact between meetings via email, post, or phone.

Will I have to travel a lot?

Travel to attend meetings may be required, although we are holding some meetings via telephone conference. We encourage Trustee nominations from around the world; not just those located near Birmingham.

Would I get paid?

No, the role is voluntary, but genuine expenses can be claimed so you won’t be left out of pocket.

I don’t have Trustee experience That’s OK. Within six months of becoming a Trustee, you will be invited to attend a oneday training event, funded by the society. This training is designed to familiarise new Board members with the key aspects of a governance role. Experienced Trustees are always on hand to provide friendly advice and guidance.

What should I write in my application?

You should address how your abilities, qualifications, and professional expertise are relevant to the needs of the Council. You could outline what you’d hope to achieve as a Trustee, including how your skills and experience could benefit the society.

Spring 2015 | The Vegan 19

Become a Trustee You could further support your application by providing your vision for the future of veganism, and how you would go about achieving it. Also include any other information you consider relevant (e.g. your reasons for going vegan).

For more information see Article 32(a) of The Vegan Society Memorandum and Articles of Association.

Are you who we are looking for?

If you think you’ve got the skills, now is the time to put your name forward as a prospective Trustee. In particular, we seek experience and skills in one or more of the following areas: • Finance & investment • Fundraising • IT, communications, media & PR • Social media • Human behaviour-change and sociology • Policy development and legal issues • Nutrition • Environment • Strategic planning • Governance However, even if you don't have these specific areas of experience, but have sound skills in planning and managing projects and a commitment to the aims of the society, we would urge you to contact us to discuss becoming a member of our Council.

How can I learn more?

Our Prospective Candidates’ Pack contains useful information about becoming a Trustee, and may help you to make an informed decision as to whether or not it’s for you. If you have any questions about becoming a Trustee or wish to receive a copy of the pack, please email your CEO and Company Secretary, Jasmijn de Boo, at ceo@vegansociety.com, or contact the Acting Chair of Council, Paul Crouch, at vegantrustee@virginmedia.com.

How to apply Send your application to The Company Secretary, The Vegan Society, Donald Watson House, 21 Hylton Street, Birmingham, B18 6HJ, or email ceo@vegansociety.com. Please mark the envelope or email ‘CONFIDENTIAL’.

Nominations should arrive no later than 5pm on Friday the 3rd of April 2015.

Other ways to help If you think your skills are suited to wider outreach activities, why not consider becoming a Vegan Society Contact, training to be a School Speaker, or volunteering in other ways?

Contact volunteer@vegansociety.com for more information.

20 The Vegan | Spring 2015

Nominate an Ambassador Charity Ambassadors usually advance the organisation’s aims by increasing the PR and media profile, fundraising, influencing, forging strategic partnerships, or engaging in other relevant activities. As per our Articles of Association, members may nominate any full member of the society as an Ambassador.

Nominations must be made by Friday the 1st of May 2015 and sent in the post to The Vegan Society Company Secretary or by emailing ceo@vegansociety.com. Nominees need to submit written consent saying they would be willing to act as Ambassadors.

Why become a Trustee?

It will be rewarding to know that your input into the overall strategic direction of The Vegan Society is valued and considered.

You will benefit in a number of ways, including learning about the management and strategy of a charity by taking on a leadership role, which in turn may enhance your CV and open doors to new career paths. Alex Kapila, Menna Jones, and Ian Liddle share their experiences being Trustees:

Alex Kapila

Alex Kapila, Trustee "My first year as a Trustee has been challenging and rewarding.

With the society, I am working for a better world; one in which we live peacefully and respectfully with all beings, regardless of their species, and with the environment.

I am proud to use my skills and experience to help the society achieve its vision."

Menna Jones

Menna Jones, Trustee & Treasurer “Having been a member of The Vegan Society Council for a year, I have been impressed by the commitment and professionalism of the group as a whole, and it has been both a pleasure and a privilege to meet and work with them all.”

Ian Liddle, Former Chair of Council ““It’s an honour to be involved with The Vegan Society, the world’s first vegan society, in any capacity, so to be a Trustee and Chair of the society was a real privilege.”

Ian Liddle

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Recipes

Vegans Without Borders Cookbook author Robin Robertson takes us on a culinary world tour

T

he popularity of international cuisines is growing along with the interest in vegan food. To me, the two go hand in hand. Food-loving vegans like myself are naturally attracted to the vegan-friendly cooking of other cultures, and virtually every corner of the globe is known for some signature plant-based dishes.

Delicious vegan food can be found in the cuisines of Asia, India, and the Middle East, and even in Europe. In Italy, for example, there are many naturally vegan dishes, including some of my personal favourites such as pasta fagiole, polenta, lentil soup, bread and cabbage soup, and farinata, among many others. What makes vegan food even more accessible is the fact that most traditional fare in virtually any cuisine can easily be made vegan, simply by swapping a few ingredients.

You don’t, however, need to be a world traveller to enjoy fabulous international vegan food. Armed with your favourite recipes and a well-stocked pantry, you can savour the flavours of the entire world right in your own kitchen.

Ingredients 45ml (3 tablespoons) kochujang paste (Korean chili paste) 15ml (1 tablespoon) soy sauce 15ml (1 tablespoon) dark sesame oil 5ml (1 teaspoon) rice vinegar 5ml (1 teaspoon) agave nectar 15ml (1 tablespoon) grapeseed oil or other neutral oil 1 large yellow onion, chopped 1 red bell pepper, seeded and cut into matchsticks 2 cloves garlic, minced 450g (3 cups) shredded green cabbage 1 carrot, coarsely shredded 100g (1 cup) thinly sliced white or shiitake mushrooms 570g (3 cups) cooked brown rice ½ of an English cucumber, peeled and cut into matchsticks 15ml (1 tablespoon) toasted sesame seeds

Bibimbap Bibimbap features a variety of vegetables and is flavoured with the spicy Korean chili paste known as kochujang. This dish is typically made with white sticky rice, but I prefer to use brown rice because it is more nutritious.

Directions In a bowl, combine the kochujang paste, soy sauce, sesame oil, vinegar, and agave. Stir to mix well. Set aside.

Heat the grapeseed oil in a large skillet or wok over medium-high heat.

Add the onion, bell pepper, and garlic and stir-fry for 2 minutes. Add the cabbage and carrots and stir-fry for 2 minutes longer. Stir in the mushrooms and stir-fry for 1 minute, then add the reserved sauce and cook, stirring to coat. Add the cooked rice and cook, stirring, until well mixed and heated through.

To serve, spoon the rice and vegetable mixture into bowls and top with cucumber and sesame seeds. Serve extra kochujang sauce and soy sauce on the side.

Serves 4

Spring 2015 | The Vegan 23

Recipes

24  The Vegan | Spring 2015

Recipes

Chef’s tip Enjoy international vegan flavours without leaving home by cooking with ingredients from around the world. For a taste of the Mediterranean, choose olives, capers, and artichoke hearts. Prefer Asian?

Try tamari, sesame oil, and chili paste

Papri Chaat Ingredients 120g (1 cup) whole-meal flour 23ml (1½ tablespoons) grapeseed oil or other neutral oil, plus more for frying 2½g (½ teaspoon) salt 80 ml (1/3 cup) lukewarm water (40°C to 46°C) Toppings 240grams (1½ cups) cooked chickpeas, or 1 (400-gram) can, drained and rinsed Your favourite mint or cilantro chutney 240ml (1 cup) plain vegan yoghurt 1 ripe tomato, finely chopped (optional) 2½g (1 teaspoon) chaat masala (see Note) Your favourite tamarind sauce or chutney 120ml (½ cup) chopped fresh cilantro

The word ‘chaat’ is used broadly to describe savoury snacks served from food carts in India. My favourite is this papri (also called papdi) chaat, made of crispy crackers that are typically topped with cooked potatoes, chickpeas, a drizzle of vegan yoghurt, a spicy mint or cilantro chutney, and a sweet tamarind sauce.

Directions For the papri, combine the flour, oil, and salt in a bowl and mix well.

Slowly stir in the water to make a smooth but firm dough, kneading for a minute or two to combine well. Do not overknead. Cover the bowl and set aside for 15 to 20 minutes.

Divide the dough into two equal parts. Take one piece of the dough and roll it out extremely thin, less than 1 ½ mm thick. Once it is rolled, prick the dough with a fork. Use a 38 to 50 mm round cookie cutter (or a small drinking glass) to cut the dough into round shapes. Repeat with the remaining half of the dough.

Heat 25 mm of oil in a deep skillet over medium-high heat. Carefully add some of the papri to the hot oil and cook until light golden brown, flipping once, about 1 minute per side. Do not crowd. Be sure not to overcook or allow them to get dark. (Lower the heat if the papri begin to get too brown.)

Transfer the cooked papri to a paper towel–lined baking sheet to cool.

Continue cooking in batches until all the papri are cooked. Let cool completely. The cooled papri can be stored at room temperature in an airtight container until needed for up to 3 weeks.

To assemble, coarsely mash the cooked chickpeas in a bowl. Stir in half of the mint chutney. Arrange the papri onto serving plates or in shallow bowls. Top each papri with a spoonful each of the cooked chickpea mixture. Spoon on the yoghurt, top with the tomato, if using, then sprinkle on the chaat masala. Spoon on the remaining half of the mint chutney, tamarind sauce, and chopped cilantro. Serve immediately.

Note: Chaat masala, a spice mixture that is typically sprinkled on chaat, is available in Indian markets and online. It usually contains ground cumin, coriander, amchur (mango) powder, and black salt, among other spices. It adds a special flavour layer to papri chaat, but may be omitted if unavailable.

Spring 2015 | The Vegan 25

Farinata with Sun-Dried Tomatoes & Olives Ingredients 240ml (1 cup) water 120g (1 cup) chickpea flour 30ml (2 tablespoons) plus 5ml (1 teaspoon) olive oil 2½g (½ teaspoon) salt Freshly ground black pepper 30g (3 tablespoons) minced kalamata olives 30g (3 tablespoons) minced sundried tomatoes

It’s easy to make this Ligurian specialty that can be served as an appetizer or as part of the main meal. Farinata is often prepared without embellishment, but I sometimes add a fresh herb such as rosemary or sage, or chopped olives and sun-dried tomatoes, as in this recipe.

Directions In a mixing bowl, whisk together the water and chickpea flour until smooth. Add the oil, salt, a few grinds of pepper, olives, and tomatoes, and mix until well blended. Cover and set aside at room temperature for 1 hour. Preheat the oven to 220°C/gas mark 7 (425°F). Oil a pizza pan and heat in the oven until hot. Carefully remove the pan from the oven and add the batter, spreading evenly. Bake until the top is firm and the edges are golden brown, about 15 minutes. Cut into thin wedges and serve immediately.

Serves 6

Robin Robertson has written more than 20 cookbooks, including Vegan Planet, More Quick-Fix Vegan, and Vegan on the Cheap. Her newest book is Vegan Without Borders: Easy Everyday Meals from Around the World. A longtime vegan, former restaurant chef, and pioneer of modern vegan cuisine, Robin’s website is www.robinrobertson.com.

(Each of the above recipes is from Vegan Without Borders by Robin Robertson © 2014, Andrews McMeel Publishing.

Used with permission.)

Healthy Advice

Q What one piece of nutritional advice would you propose to vegans, no matter where they live in the world?

A Eat beans, nuts, and seeds. In other words, it is not sufficient to simply not eat animal products; you also have to eat these powerful, longevity-promoting foods. This has been well-documented in studies showing that vegans live longer when they include these in their diet.

Dr Joel Fuhrman is a family physician, nutritional researcher, and NY Times best-selling author whose latest book is The End of Dieting.

26 The Vegan | Spring 2015

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Spring 2015 | The Vegan 27

Volunteers

Active Vegans Alex Douglas, Volunteer Development Co-ordinator Our Vegan Groups and Local Contacts have engaged in some brilliant outreach, fundraising, and other events— both locally and internationally— throughout the past few months, in honour of our 70th Anniversary and World Vegan Month. Thank you to all of our volunteers for your amazing efforts. To find out more about volunteering with The Vegan Society, to participate in some great events across the country, and to find the support you need to coordinate your own outreach, visit www.vegansociety.com/take-action/volunteer.

currently talking to a large retailer about making its product range for vegans greater, and their labelling clearer—a great form of outreach.

Besides the comprehensive Rugby Vegans website (www.rugbyvegans.co.uk) and smaller Facebook group for vegan families (www. facebook.com/groups/veganchildrenandparents), the group also launched a Vegan Cheese Lovers group on Facebook—great news for us vegancheese aficionados! ”I knew that I was obsessed with vegan cheese, but didn't realise quite how many other people were, too,” said Andrea.

Response to the new group, which will serve as a place to discuss and share information about vegan cheese, has been positive. The group’s first event, Cheese Fest, is set for April and tickets are already selling fast. Learn more at www.facebook. com/groups/vegancheeseloversclub.

Aberdeen fêtes The Vegan Society

Local vegans launch Nottingham cafe

On World Vegan Day, the Aberdeen veg*n group treated their monthly lunch as a 70th birthday party for The Vegan Society. A lively bunch of 32 enjoyed lunch at fashionable restaurant Musa in the heart of Aberdeen's Merchant Quarter. “Who said vegan food is always dull and boring?” asked Local Contact George Rodger, adding that some attendees found it very hard to choose their orders among all the scrumptious possibilities.

The group meets monthly; for information about joining, see the Local & Group Contacts page at vegansociety.com/resources/local-groupcontacts.

More great vegan food has come to this university town with the launch of the Bluebird Cafe (www. bluebird-cafe.co.uk). Owner Adrian decided he wanted to pursue his passion for cooking, and he and his partner, Kate, really enjoyed the challenge of opening the restaurant on a very tight budget.

They couldn't have done it without their enthusiastic army of volunteers willing to help out, and they threw a fun opening party on Saturday the 1st of November to honour World Vegan Day, as well as toast Adrian and his new future in the lovely restaurant.

“We're really keen to encourage meat-eaters through the door and give them a chance to try some vegan fare,” said Kate. “We've had great feedback from them so far, and every meat-free meal is a step closer to the vegan world we all dream of. The key thing is to spread a positive message about veganism to local people.”

The Bluebird Cafe is on Mansfield Road in Sherwood, Nottingham.

Great vegan strides in Rugby The town of Rugby is building a large vegan presence and doing some impressive outreach.

The Rugby Vegans group was recently invited to participate in an Allotment Day event, where members gave a cookery demonstration, and at the Rugby Food and Drink Festival, where they answered questions, provided samples of homemade vegan cheese, and distributed literature and free samples of Moo-Free Chocolate. ”The normal preconceptions that vegan food is bland and that vegans have beards and sandals was present, but we soon dispelled those notions,” said Local Contact Andrea Wolstenholme. As well as taking part in these events, Andrea and the other Local Vegans are 28 The Vegan | Spring 2015

World Vegan Month library display Local Contact Marilyn created a wonderful photo display in Swindon Central Library for World Vegan Month. The display did so well that she had to keep topping up the leaflets every few days.

Marilyn thinks this is a great form of outreach: “It's an easy way of reaching lots of people,” she said.

Well done, and thank you!

Volunteers 1 Alex Douglas (far right) and a team of dedicated volunteers and staff make outreach fun 2 VGN Summer Campers will make their home at Goblin Combe Lodge, near Bristol 3 Aberdeen veg*ns celebrated the society’s 70th birthday with a fancy feast

2

1

3

Photo by David Gold

New university vegan group Phoebe has revived Reading's University Vegetarian and Vegan Society. She distributed Vegan Society leaflets during Freshers’ Week and at the group’s meet-and-greets, and received a really positive response, saying, ”Everyone loves the recipes and they're a great complement to our own 'how to go vegan' leaflet.” Last semester members held a vegan cheese-and-wine night with more than 50 people attending, most of them vegetarians. The group wants to expand into the local community, organising some vegan potlucks outside university. Sounds like it’s off to a great start.

International outreach In late November, Ramana was invited to be a guest of honour at the 42nd IVU Vegfest in Chennai, India. Marly Winckler from Brazil, the president of the IVU, and many more dignitaries attended the event to mark the new campaign toward advancing veganism (as opposed to vegetarianism) throughout India. Ramana thought it would be a great opportunity to take promotional materials to raise awareness of The Vegan Society. She arranged to have a stall for the literature, and spoke with dignitaries about the society’s work. ”People were thrilled to find out more information about your organisation, and the stall was a huge success,” said Ramana.

“The material went very quickly, and people were interested to find out more.”

Bristol, one of the most vegan-friendly cities in the UK and host to Europe’s largest vegan festival, has something new and exciting to offer young herbivores this summer: VGN Summer Camp 2015!

The UK’s first-ever summer camp for 11 to 16-year-old vegetarians and vegans is coming to Goblin Combe Lodge (BS49) for five days, from the 23rd to the 28th of August 2015, courtesy of TeenVGN and its wonderful team of qualified camp leaders, including The Vegan Society’s very own Alex Douglas.

Some of the fun activities include vegan cookery classes, eco crafting, campfire hangouts, music sessions, yoga mornings, wildlife walks in the forest, campaigns workshops, and a Fry’s Yurt Party to finish off a fun-filled week. Camp will leave you feeling refreshed and motivated, and ignite (or rekindle) a fire in your hearts for animal rights and the cruelty-free lifestyle—just in time to go back to school or college and live out what you’ve learnt during your stay.

Hang out with TeenVGN at teenvgn.com

Spring 2015 | The Vegan 29

Volunteer of the Spring

Meet Sue Daniels, a dedicated Vegan Society Local Contact who has taken the Leicester Veg*n Group from strength to strength over the last 14 years. Sue’s contributions to the group have been many, which is why she’ll be so missed when she says goodbye to Leicester to make a new life by the sea. “I leave the group in good hands,” said Sue, “and hope it continues to thrive and raise muchneeded money for the animals.”

Sue Daniels helped raise £4000 for local animal charities in the last year

What attracted you to becoming a Local Contact for The Vegan Society?

I had just formed the Leicestershire Vegetarian Group and wanted to attract more vegans to our meetings. Since then, our group has become 95 percent vegan.

What is your favourite experience from volunteering with The Vegan Society?

I have so many, but I suppose the best one was seeing a couple in our group meet and marry, and attending their vegan wedding. They now have two vegan boys!

What are your proudest achievements as a volunteer?

Seeing the Leicestershire Vegetarian Group grow to become the Leicestershire Veg*n Group. By doing this, I have encouraged lots of people to change their diets and go vegan. I also received an award last year from Viva! For 20 years of support and fundraising for the animals, which was a great achievement.

Thank you for helping The Vegan Society celebrate World Vegan Month by hosting local fundraising events. What motivated your outreach?

30 The Vegan | Spring 2015

I wanted to raise money for The Vegan Society, as you do such a wonderful job and are also celebrating a very special 70th anniversary.

Because I enjoy cooking, I thought I would invite friends to a lunchtime party. Not all of my friends are vegan, so it was a good opportunity to show them what we eat.

I charged £10 per person and also had a raffle.

I also held a tea party, inviting even more friends and again charging £10 per person and having a raffle every hour.

These events sound really fun! Were they successful?

These events were great fun and helped everyone get to know each other better, too. It showed that vegan food is great and easy to achieve. I just wish more groups around the country would do similar things to raise money to help you.

Your mother was involved in the early years of The Vegan Society; tell us a bit about this.

My mother, Gaby Roberts, was a good friend of Donald Watson in the early 1940s, before The Vegan Society was formed. Because her house in Clarendon Park had a large front room, it was an ideal meeting place to gather and talk about going dairy-free, before the word 'vegan' came about.

Did your mother’s involvement with The Vegan Society encourage you to get involved, too?

I was influenced a little by my mother, as we were all brought up as a vegetarian family. It was after forming the group, by putting up posters and meeting in a local cafe, that I started meeting vegans. These people were the biggest influence on me. They opened my eyes to what milk was all about.

Thank you so much for all your amazing efforts as a Vegan Society volunteer, Sue!

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Sport

Riding the Vegan Rapids Kayaking champion James Bebbington excels on a plant-based diet

J

ames Bebbington (right) thinks he may have been a fish in a past life. He started swimming at a very young age, and had an affinity for any and all water sports from the get-go. At nine, he joined a local canoeing club, and eventually took up with the sport that he has become famous for: Kayaking. Here, the Warrington native shares how he came to peace with his conscience and excelled at his sport by choosing a plant-based diet.

When did you first get into kayaking?

I started when I was nine. I’d seen a guy running waterfalls in Iceland on the TV and it caught my attention immediately. I joined a local canoe club with a few friends, and at first it was just a hobby, but when I first experienced white-water I was hooked. I wanted to paddle every second I could, then when I found freestyle, I was completely addicted! Freestyle kayaking is the art of surfing waves that are caused by rock formations on rivers. The aim is to get the kayak as high into the air as possible and throw all kinds of flips, somersaults, and manoeuvres.

What have been your proudest achievements to date?

I won the World Championships a couple of years after I made a lot of positive changes in my life. I had really started to focus on my training; I stopped drinking alcohol and, together with my wife, switched to a mostly raw vegan diet.

Those changes are largely the reason I won, and because of that, it's the result I’m most proud of.

32 The Vegan | Spring 2015

What do you eat while training?

I have a lot of juices, usually a green juice in the morning and then a couple throughout the day. Providing I can buy fruit that's ripe, I love to live off mangoes, pineapples, melons, figs, peaches, bananas, grapes, and oranges. I just eat whenever I feel like it. Then, once a day, I’ll eat a big, leafy salad, sometimes with cooked grains like barley or buckwheat.

How long have you been vegan?

As a child I watched the movie Babe and it taught me where meat came from. I didn't like the thought that animals had to die to feed us when it isn't necessary, so aged six or seven, I decided not to eat meat. In my late teens, I started eating meat again, as I thought I needed to, to do well at sport.

Almost four years ago, I started following a raw diet, which at first included some raw fish. Soon after, I couldn't justify my own actions so we cut out fish, too.

I really want to encourage people to take up a vegan diet for their health, for animals, and the environment. The best way isn't to scare or shock people into it, but to try and awaken their compassion, and attract and encourage them into a kinder way of living.

How has veganism changed you?

Physically, I'm way stronger now than I’ve ever been, and I don't get tired that quickly anymore.

It's just proved to me that our bodies are adapted perfectly to live a plant-based life. My performance and abilities within my sport shot up once I changed my diet, which resulted in my winning the World Championships.

Sport

1 James credits his vegan diet for winning the World Championships in his sport 2 Representing Freestyle Kayaking at the 2020 Olympics is one of James's goals 1

Physically, I'm way stronger now than I’ve ever been, and I don't get tired that quickly anymore.

It's just proved to me that our bodies are adapted perfectly to live a plant-based life

My greater ambitions, though, are turning more away from aiming at competitive success. I’d say my biggest goal is to find ways I can help make some positive changes to the world, particularly how we treat each other, the environment, and animals.

Could you share any tips for strength and conditioning exercises?

My regime is based on body-weight exercises and core workouts so that I don't need a gym. I do roughly four sets of 10-20 pull ups, dips, press ups, squats, lunges, and leg raises. For fitness, I cycle (road bike), swim, occasionally run, and most of the year I’ll do two kayak sessions a day, five or six days a week, for technique.

What are your plans for the future?

My aims and ambitions within kayaking are to keep taking my skills to a new level, and if my discipline (freestyle) becomes Olympic in 2020, I'd like to get a chance to try and win Olympic Gold.

I've also started a video production company so that my focus isn't only on kayaking, to give me a bit better balance in life. I'll predominantly be a full-time athlete, but in my spare time will run my business. One of the aims of it actually is to offer free production services to animal and environmental charities.

2

Keep up with James Bebbington at www.riverzoo.com and his vegan video production company at www.pringlemedia.com.

Spring 2015 | The Vegan 33

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Spring 2015 | The Vegan 35

1

Travel

India’s Animal Haven At Animal Aid Unlimited, a vegan-run sanctuary, India’s unwanted animals get a second chance at life

A

pproaching the gates of Animal Aid Unlimited, it’s not unusual to hear the resident donkeys, cows, and dogs chattering and playing. The atmosphere is so peaceful, you might never know that most of the animals were rescued from grave circumstances. “I wake up to a choir of 400 angels every morning,” said co-founder Erika Abrams. “It’s actually very quiet here at times, and at other times, well, it’s a symphony.”

On a recent trip to India, I had the pleasure of meeting Erika, a modern-day Mother Teresa for animals. To say she’s an inspiration is an understatement; in 1999, she and her husband, Jim Myers, along with their young daughter Claire—all ethical vegans—uprooted their comfortable lives in the US to relocate to Chota Hawala, a small village on the outskirts of Udaipur, a city in the state of Rajasthan known for its luxurious palaces. The lavishness of those buildings stands in stark contrast to the underdeveloped neighbourhoods surrounding them, and especially to the animal inhabitants of those streets.

In search of sanctuary In India, animals roam freely, but they are not really ‘free’ as much as they are lost. Donkeys are working animals, required to carry packs and bricks, straining their backs. They, along with the cows kept for milk, usually belong to a family, but their guardians can’t always provide nourishment, or afford pens to house them in safety, and so again they wander, in search of shelter and sustenance, often into busy traffic. Dogs, for the most part, are left on their own, and without organised sterilisation programs, they continue to breed the next generations of street dogs. Illness and injury plague these poor pups, who, like the cows, donkeys, pigs, and other animals, find themselves in precarious positions and in need of human intervention.

36 The Vegan | Spring 2015

1 That’s when the locals call Animal Aid Unlimited (AAU). Erika, Jim, and Claire founded the animal hospital and shelter in 2003, and have served more than 35,000 animals throughout the years. AAU has a staff of 50, and about 400 animals live on-site, due to paralysis or other special needs. Others recuperate in the safety of the sanctuary and with the kindness of AAU’s staff and volunteers before they are returned to their community caretakers following full rehabilitation.

Vegan education in action Visiting Animal Aid Unlimited is a profound experience, and comes highly recommended as a working holiday destination for vegan travellers who want to help animals. “Animal Aid loves visitors and volunteers every day of the year,” said Erika. The hospital and sanctuary is eight kilometers from Udaipur’s historic centre, and volunteers occasionally pedal in by bicycle from their hotels in town.

The expert staff handles feeding, cleaning, administering medicine, and veterinary care, while volunteers have the truly glorious task

1 Erika cuddles Silver, a porcine resident at Animal Aid Unlimited 2 Author Jaya Bhumitra (pictured) encourages vegan travellers who love animals to consider visiting the sanctuary

Travel

Animal Aid Unlimited’s efforts to share the benefits of veganism with its community are important, namely because they are the only voice in the area advocating plant-based diets

of socialising with the animals, who relish the stimulation and attention. Extra hands are a great help when bottle-feeding orphaned calves, massaging disabled dogs, and comforting donkeys receiving a drip or bandage change. “It is just amazing how quickly most of the dogs, and the large animals, too, respond when they're given encouragement and affection,” said Erika.

“Even animals who have not had much contact with humans seem to learn from the other animals."

Supporting this unique sanctuary means providing safety and rehabilitation to animals, while simultaneously empowering the local community to cultivate a positive relationship with animals through training and vegan education. AAU's efforts to share the many benefits of veganism with its community are important, namely because they are the only voice in the area advocating plant-based diets.

Claire, who began conducting humane-education presentations at the age of 15, continues to inform thousands of students throughout Udaipur about animal issues, including animal consumption, to inspire them to develop into compassionate adults.

“Vegan living is a huge part of our lives and purpose,” said Claire. “We love to give visitors a chance to interact with the animals they're used to seeing as ‘used commercially’ either for milk, leather, or labour.”

“This year we’ll be training young women sent by a Kolkata-based organization called Made

By Survivors, who will learn the basics of nontechnical animal care,” said Erika. “The goal is for the women—who have come out of extremely difficult situations—to join some of the animal protection charities in India as employees. Together, we can strive to create a world where animals are no longer enslaved, abused, and killed; to create a world where they live in freedom and in full use of their intelligence and strength, their humour and their vast sensitivity.”

Jaya Bhumitra is a vegan advocate based in Los Angeles. She and her partner in life and activism, Chris, live with three furry companions: Tin Tin, Midge, and Cupcake. Tweet her @JBhumitra

Helping humans help animals Animal Aid Unlimited participates in the larger conversation of animal protection in India, as well.

The sanctuary is heavily involved in the Federation of Indian Animal Protection Organisations (www. fiapo.org), allowing the sanctuary to support campaigns for elephants, marine mammals, wildlife, and farmed animals. FIAPO has 60 member-organisations, so being involved keeps AAU’s team connected to other Indian animal activists and their work. AAU also provides trainings for people new to animal care.

2

Plan your trip to Animal Aid Unlimited at www.animalaidunlimited.com. To follow along with the sanctuary’s amazing rescues and recoveries, join them on Facebook: www.facebook.com/animalaidunlimited.

Spring 2015 | The Vegan 37

Shopping

Happy Skincare Happy Skincare’s discovery pack is the perfect way to test four of the brand’s bestselling products before committing to a whole new skincare regime. Made for all skin types, they offer anti-ageing, skin clearing, balancing, and hydrating solutions. These made-in-Australia products are also 100-percent natural, organic, vegan, and cruelty-free, and shipping to the UK costs less than £6. The people at Happy Skincare are so sure you’ll love their products that they’ve included a moneyoff voucher, too. To learn more about the company’s ethics and ordering details, visit www.happyskincare.com.au.

Shoparound Shop with confidence for products registered with our trusted Vegan Trademark

Original Source Original Source has long been a staple shower gel in homes across the UK. A firm favourite with consumers new to vegan products, most varieties are registered with the Vegan Trademark and display it boldly on the front of the packaging. Using its vast knowledge of natural ingredients, the company has developed a range of skin-nourishing body lotions and butters in different fruity scents.

Original Source is sold at Boots across the country; to discover more about all the products available, visit www.originalsource.co.uk.

38 The Vegan | Spring 2015

Goody Good Stuff Good news: One of the UK’s favourite vegetarian-friendly sweets brands has reformulated its range to make it suitable for vegans. The master confectioners at Goody Good Stuff have perfected a method of coating their gummy sweets with coconut oil instead of non-vegan beeswax. The entire range is now registered with the Vegan Trademark and includes strawberry cream-flavoured gummies, tropical fruit-flavoured sweets, and the fizzy cola bottles and cheery cherries pick-and-mix varieties. To buy these sweet treats, head to your nearest Waitrose, Superdrug, or Costco.

For more information, visit the company’s website at www.goodygoodstuff.com/en.

Shopping

Amy’s Kitchen Amy’s Kitchen, a family-owned food brand, has launched two new gluten-free vegan products into UK supermarkets. The already-popular Breakfast Burger features a vegan sausage patty with a layer of scrambled tofu in a handmade gluten-free bun. Each burger contains nearly 10 grams of protein and takes less than five minutes to cook. Similarly, Chinese Noodles & Veggies combines fresh ingredients, traditional Asian flavours, and a cashew cream sauce for a fast, nutritious, and wholesome meal. Both are available at Tesco for between £2.49 and £3.49. For more information, visit www.amyskitchen.co.uk.

Living Naturally Join the soap revolution with Living Naturally’s range of soaps and detergents, created with soapnuts (dried fruit shells), which have been used for centuries as a natural alternative to chemical detergents. Free from the controversial chemical Sodium Laureth Sulphate (SLS), Living Naturally products are hypoallergenic, gentle, and highly effective cleaners. Living Naturally has developed this natural cleaning agent into a whole range of products, including skincare, haircare, and stain removers, and sample packs allow customers to try soapnuts before purchasing larger quantities.

For more information about soapnuts products or to place an order, visit www.soapnuts.co.uk.

Follow Your Heart California-based Follow Your Heart is now a proud Vegan Trademark holder. Its best-selling Vegenaise® is an egg-free mayo that comes in many rich and satisfying varieties.

Follow Your Heart also boasts an impressive range of salad dressings, such as ‘Bleu Cheese’, ‘Caesar’, and ‘Thousand Island’. Other products include meltable and authentically cheesy Vegan Gourmet® Shreds. Besides being dairy- and cholesterol-free, the grated cheese alternative is also free of lactose, soy, and gluten. Follow Your Heart products will be available at natural retailers in the UK soon. For more information, visit www.followyourheart.com.

Spring 2015 | The Vegan 39

Shopping

Buy online Introducing some of our favourite new titles now on offer from our online store

The Vegan Society's Discount List is a network of vegan and vegan-friendly businesses offering discounts to society members and The Vegan subscribers. New businesses join monthly, so check back regularly to see the latest offers available. For full details on discounts and a complete list of participating businesses, visit us online at vegansociety. com/resources/discount-list.

Paleo Vegan by Ellen Jaffe Jones and Alan Roettinger Paleo Vegan proposes a simple, straightforward way of eating based on natural, whole, unprocessed foods that both diet styles endorse. It then sets your primeval taste buds ablaze by dishing up wild creations and exotic flavour combinations. £8.99 Great Gluten-Free Vegan Eats From Around the World by Allyson Kramer This is a cookbook for the home chef who likes to explore a world of cuisines, regardless of allergies or dietary restrictions. Step inside and travel the globe for ethnic entrées which are actually even better re-imagined. £11.99 Vegan al Fresco by Carla Kelly For those who eschew all animal products, outdoor vegan meals can be mundane. But no more! From beautiful appetizers to inventive sandwiches to wonderful desserts, Vegan al Fresco offers delectable and sophisticated ways for vegans to enjoy the great outdoors. £11.99

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Becoming Raw by Brenda Davis and Vesanto Melina This book will help you design a raw or mainly raw vegan diet that is nutritionally safe and is optimal, nourishing your body, mind, and soul.

It offers sound nutrition guidelines and includes simple, delicious recipes and menus. £18.99

Visit vegansociety.com/shop. From the 1st of March to the 31st of May 2015 you can use the code SPRINGBOOKS2015 at checkout for a 10 percent discount on all books listed here.

40 The Vegan | Spring 2015

New Discount List

Our newest participants include: • Annie Marston Animal Healing – Distance healing for animals, plus animal healing/ communication courses • Astonish Cleaning Products – Plant-based cleaning products that are cruelty-free, and registered with the Vegan Trademark • Beech’s Fine Chocolates – Making chocolates since 1920, Beech’s offers a range of vegan-friendly options • Big Green Smile – Britain's leading online natural retailer, selling hundreds of products bearing the Vegan Trademark • Enzo’s Private Selection – Online vendor of organic green tea powder (matcha) • Fortify Cafe – Vegan-friendly cafe in Kent, offering fresh vegan options including quiche, cake, and brownies • GOOD Hemp Nutrition – The UK hemp experts offer a range of superfood products made from hemp seeds • Holistix Herbal Products – Natural skincare and healthy-living products handmade in Devon • London Vegan School – A high-end cookery school where the emphasis is on skills and technique • Ramona's Vegan Personal Training/Meal Planning Service – Olympic weightlifter providing vegan personal training and meal planning • The SproutGrower’s Dome – The kitchen utensil that makes sprouting beans and pulses simple and cheap.

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Reviews

Film reviews

1

2

© We Animals/The Ghosts In Our Machine

Cowspiracy: The Sustainability Secret Reviewed by Niki Trenbath Running time: 85 minutes

The Ghosts In Our Machine Reviewed by Elena Orde Running time: 93 minutes

Securing an audience for an uncomfortable film is not an easy task, but Kip Andersen and Keegan Kuhn manage in Cowspiracy to convey appalling facts without resorting to shock and gore. In fact, our protagonist is completely relatable and surprisingly funny as we follow along on his frustrating journey, hitting brick wall after brick wall, in his search for honest answers amid diplomatic misdirection and a steady stream of ‘no comment’ responses.

At the film’s start, it is almost laughable how many members of revered charities can't answer even the simplest of questions about agriculture, but soon the truth of just how dangerous the topic is becomes clear, as the fear of controversy forces Andersen and Kuhn's financial backers to drop out. They trudge on, funding the entire project themselves, to bring to light some of the most important environmental facts.

The film is beautifully edited, avoiding the usual dramatic music and rhetorical questions we’ve come to expect from didactic documentaries, and coupling the all-important yet overwhelming barrage of facts and statistics with fun and comprehensible animations. Viewers—vegan or otherwise—are addressed respectfully. All that is required of the viewer is a mind open to helping the world we call home.

For once, an environmental documentary did not fill me with a sense of despair and insignificance against such a massive problem.

Instead, it shows how a big difference can be made with some very small changes.

The award-winning documentary The Ghosts In Our Machine highlights the ways in which our increasingly mechanised world enables and supports animal suffering. It follows photojournalist Jo-Anne McArthur on visits to factory farms and animal-testing laboratories, where she films her observations to bring this marginalised topic into public consciousness.

McArthur speaks about the importance of using her deeply powerful and moving photography as a means to connect humans with nonhuman animals. In line with this, The Ghosts In Our Machine is equally beautifully filmed. The film is also a personal story depicting the trauma McArthur experiences as a result of what she witnesses first-hand. This is something that vegans can readily empathise with, as so many of us found veganism through exposing ourselves to deeply disturbing truths.

The scenes involving caged animals are harrowing, but an obvious directorial choice has been made to temper these with more uplifting scenes. The narrative follows the stories of exlaboratory beagles thriving in their new, loving environments, and includes touching scenes of rescued animals being cared for at Farm Sanctuary locations in the US. The humanity and openness of the people involved is the film’s key strength. As well as being educational, it also serves as a touching reminder of the positive impact we, who stand against animal cruelty, can have. Visit ghostsinourmachine.com to watch and support.

1 Cowspiracy focuses

less on despair, and more on ways we can take action 2 This lucky beagle’s story has a happy ending in The Ghosts In Our Machine

Spring 2015 | The Vegan 43

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Letters

Letters Real vegan food I am concerned about the promotion of fake ingredients in vegan meals as substitutes for animal-derived ingredients. I am aware that such things are used as a transitional incentive towards a vegan diet, thus helping people to wean themselves off an animal-dominated diet, but I believe that it is dangerous to rely on such products.

All processed foods, from whatever source, are dubious and not natural.

Surely a largely raw diet should form the bulk of human meals and the delights of fresh fruits and vegetables should not be underestimated.

It may take time to wean oneself off junk foods, but, make no mistake, vegan cupcakes etc. are still unhealthy.

Vegan food is not the same as animal-derived food and it should be promoted on its own merits (human health, animal welfare, ethics and the environment).

Name withheld We know that many new and long-term vegans find analogues very helpful in maintaining their vegan lifestyle. We advise that a lightly processed diet based on a rainbow of whole vegetables, fruits, grains, pulses, and other plant-foods can support optimum health. However, analogues can also form part of a healthy diet. What is considered ‘natural’ is not always the best guide for modern, long-lived humans. Consuming at least 20 percent cooked food is important, particularly for children and other vulnerable groups. Make sure you have fortified foods or supplements as a reliable source of vitamin B12 in your diet, and consider vitamin D supplements in winter.

Amanda Baker, Senior Policy & Advocacy Officer

Have your say!

Write Donald Watson House, 21 Hylton Street, Birmingham, B18 6HJ Email editor@vegansociety.com Facebook /TheVeganSociety Twitter @TheVeganSociety Comments may be edited for publication.

Facebook Feedback We asked visitors to The Vegan Society’s Facebook page (ww.facebook.com/ TheVeganSociety) to share their standout vegan moments of 2014. Here are a few of the many replies people posted.

“The rebranding and new posters and website from The Vegan Society, plus their continued outreach work at a growing number of mainstream shows, is outstanding.”

Tim Barford “Vegan pizza on the menu at Pizza Express! And three friends went vegan, too.”

Colin Jones “I am glad to see vegan diets are increasingly being recognised and adopted as the basis for superior health and strength, including by competitive athletes, martial artists, and even bodybuilders. The old popular image of vegans as scrawny, underfed weaklings is being replaced by an image of strength and power.”

Doug Percival “Becoming a vegan on World Vegan Day!” Fred Dyer “My family cooked me a three-course meal for my birthday and even got me a proper cake! Every single person there was a hardcore meat-eater, and all of them said they loved every mouthful.

It's a real victory to show the next generation that there is a world of choice out there.”

Alison Henry

AGM Notice 2015 Annual General Meeting Notice Saturday the 27th of June from 12:30pm – 4pm The Priory Rooms, Birmingham, B4 6AF The agenda and details will be circulated in the next magazine.

Spring 2015 | The Vegan 45

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