The Vegan Winter 2014

The Vegan Winter 2014

The Vegan Society magazine

70 Years of The Vegan Society Ripened by human determination £3.00

World Vegan Day Kicking off in style

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Editor's Letter & Contents

Editor’s Letter

W

e’re officially celebrating The Vegan Society’s 70th Anniversary on the 1st of November 2014. To challenge the status quo by proposing a new paradigm benefiting other animals, people and the world was huge in 1944. While strong vested interests in exploiting other animals still prevail today, awareness of cruelty to non-human animals and information about the benefits of a plant-based diet is at an all-time high.

In this issue we will learn more about the roots and shoots of The Vegan Society’s work, and other active vegans’ outreach. I loved the

interview with inspiring and humble 103 year-old Mabel Cluer on page 12. Wisdom can be found in simplicity.

Guest-editing this winter issue of The Vegan provided me with useful insights. However, I will be handing back the baton for the spring issue.

Let us rejoice in that simple but powerful word that captured the hearts and minds during the past seven decades when inspired people believed a new way of living was possible and desirable. Hopefully one day soon it will catch on in the world as the new status quo: vegan.

Jasmijn de Boo Chief Executive

Contents 03

Achievements

08

Essential updates on our recent news

08 History Ripened by human determination 15

World Vegan Day

18

Behaviour

21

Campaigns

23

Recipes

26

Volunteers

33

Events

36

Shoparound

38

Nutrition

44

Letters

Kicking off in style

Captured moments

15

A voice for animals

Spiced pumpkin pie

Get the latest from our active vegans

Upcoming events in the UK and overseas

18

Products newly registered with our TM

How you can plan a healthy vegan diet

Have your say! editor@vegansociety.com Winter 2014 | The Vegan 1

From the CEO

Editor Jasmijn de Boo Art Director Lia Cumming

From the CEO 2015 plans: evidence-informed

Contributors Dean Bracher, Mabel Cluer, Samantha Calvert, Lee Hall, Janette Murray-Wakelin & Alan Murray, Diane Smith, Kelly Somers, Matt Woodman

W

hile we look back at The Vegan Society’s achievements of the past 70 years in this issue, I am also looking forward to next year. We will be celebrating the 25th trademark anniversary in March. Check the website and social media for news and competitions nearer the time.

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 Fundraising Officer Laura Croudace Volunteer Development & Grants Co-ordinator Alex Douglas Sales & Merchandise Officer Spencer Harris Freelance PR Manager Jenny Liddle Business Development Assistant Alix Meek Finance Officer Allan Oakes Supporter Services & Events Co-ordinator Jessica Payne Business Development Officer Paul Philbrow Business Development Officer Grace Shuck Business Development Assistant Abigail Stevens Communications & Campaigns Officer Anna Thorley Council Ian Liddle (Chair) Paul Crouch (Vice Chair) Menna Jones (Treasurer) Alex Kapila George Rodger 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 | Winter 2014

We are consumers who vote with our feet.

However, we are also citizens exercising our democratic rights in a broader sense, for example by voting for politicians who reflect our views, and who will stand up for the most vulnerable in society: non-human animals, the environment and people in vulnerable situations. The society will be active during the 2015 General Election campaign and we hope you join in to show that vegan constituents care about non-human animals being represented at political level. See page 21 for ways to get involved.

We support the ‘Ask for Evidence’ campaign. A growing number of peer-reviewed publications on human health and nutrition demonstrate the health benefits of a plant-based diet. Studies show that vegan organic diets have the lowest environmental impact, and we know that the most compassionate way of living is by not harming other animals. When engaging with politicians and decisionmakers we will be calling on the Ask for Evidence campaign. This is relevant, for example, when working on the School Food Plan, public health and catering initiatives and when working with environmental partners.

We look forward to advocating on your behalf, and making veganism more accessible for everyone. Please consider making a donation towards our vital advocacy work.

Updates In September, Ruth Semple, Head of Communications, Public Policy and Research, moved on to a similar role in another charity. Her enthusiasm and hard work during the past two years will be missed. Sarah Hoyle, Business Development Officer, also moved on. We thank Ruth and Sarah for their contributions to The Vegan Society, and wish them all the best with their new adventures.

Communications Manager Peter Smith was promoted to the role of Head of Communications and Programmes mid-September. Peter has 30 years’ experience of work in television in the UK and New Zealand. Peter and his wife Diane, who works for Animal Aid, went vegan in 1984 and they have three grownup vegan children. Peter started grassroots campaigning in 1981. On returning to the UK from New Zealand he was determined to concentrate on animal advocacy and was keen to help The Vegan Society achieve its aims.

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 Reaching millions Every time an individual makes the transition to veganism, hundreds of non-human animal lives are spared and the negative impact of animal farming on the environment is decreased. The demand for alternatives to products from nonhuman animals continues to increase. We have been crunching numbers in the office to estimate how many people we reached last year: • Well over a million people worldwide accessed our website, with nearly 900,000 of those being new visitors. Feedback on the new website has been very positive overall. The trademark product search function should be working from January 2015, and we will also revise the content of some sections in the next few months.

• In a trend that looks set to continue, the number of people joining our Facebook page facebook. com/TheVeganSociety increased sharply between August 2013 and August 2014 by 70,000. Over 210,000 people ‘Like’ the page and tens of thousands engage with our posts every week, representing one of the largest vegan-friendly communities online. Join in the conversation, find out about our news, make new friends and share updates and recipes.

• The number of followers on twitter.com/ TheVeganSociety has more than doubled in the past year to 60,000. The Twitter conversations are very positive and supportive of The Vegan Society and active vegans around the world.

• Through emails, phone calls and letters to the office we have supported around 8,000 people directly, and around 60,000 people have seen us at events across the UK since July 2013.

• A thousand new members joined us over the past year taking the total to 4,200. This is an increase of over 20% in three years.

• The e-newsletter list is currently sent to around 2,500 people. Fewer than 500 people had signed up over a year ago. We hope to increase this to 15,000 by the end of 2015 as this will become our main channel of communication. Scroll down to the bottom of our website homepage to sign up so you don't miss out.

Angelina Roberts-Merenyi proudly sporting a trademark bag

• By working with caterers, dietitians and other professionals, we help normalise veganism in society. Our advocacy and policy work is the cornerstone of giving non-vegans the confidence and competence to deal effectively with vegan requests.

• It's impossible to give an exact figure but we estimate that we have reached several million people during the past year through our media and PR activity. TV and radio interviews alone reach millions. See our media roundup on page 5 for recent coverage.

• Through our trademark scheme veganism is spread to hundreds of thousands of people globally. According to food and drink research specialists MMR Research Worldwide (MMR), who conducted a survey of 285 UK shoppers aged between 16 and 74 in July 2014, our international Vegan Trademark is recognised by 15% of respondents. In this group, 23% of 16-34 year olds recalled the Vegan Trademark.

Winter 2014 | The Vegan 3

Working with the Hospital Caterers

1940s vegan tea party singer Lizzy Rushby

V Delicious talk and tea party At the V Delicious show in July, Samantha Calvert, researcher-in-residence, gave an illustrated talk about her vegan history research. Entitled ‘Ripened by human determination’ (a quote from Donald Watson about the vegan movement), Sam covered the early history of veganism in England, the founding of The Vegan Society and how the early founders were in the vanguard of concerns about issues such as environmentalism, organic agriculture and global food security in a period before such terms were in use. The audience enjoyed the talk, which was also summarised at VegfestUK London on 28th of September, where The Vegan Society was guest of honour.

The talk was followed by the Volunteer of the Year Awards ceremony and a joyful 1940s tea party. The vintage tea party was livened up by music and 40s song performer Lizzy Rushby (former staff member Verity).

Various international vegan trademark registered companies had kindly donated biscuits, cakes and brownies (Vegan Cakery and Ms. Cupcake), and flavoursome vegan milkshakes (Koko and Rebel Kitchen). Goodie bags worth around £50 filled with products ranging from drinks, chocolate, desserts, bars, crisps, and toiletries went down a treat with over 100 guests.

Old memories were shared. One of the members present recalled her mother hosting a meeting in Leicester of the ‘non-dairy vegetarians’ before the society was even founded. A former staff member, who had worked at the society in the 90s, said: “It was like being back in time with all the chintz prints, elegant singing and delightful cakes.”

If you'd like to host a Vegan Society party get in touch with volunteer@vegansociety.com 4 The Vegan | Winter 2014

We are working toward nutritious vegan meals in the whole National Health Service in the UK, by creating an official partnership with the Hospital Caterers Association (HCA). CEO Jasmijn de Boo and National Chair of HCA, Andrew Jones, signed a Memorandum of Understanding in September which includes as a key aim to, "Ensure that health-care caterers know that nutritionally balanced, vegan-friendly dishes can be developed to suit health-care users at every age and life stage, and in all health-care contexts." The HCA are keen to ensure good food for all, including vegan dishes which appeal to just about anyone, as well as vegans. We are now adding nutritious vegan recipes to the HCA national hospital caterer recipe database.

Fundraising runs all booked up The Vegan Society has had some great plantpowered fundraising success over the last few months, with 25 people competing in running and swimming races around the country. Entering a challenge to raise money for The Vegan Society is a fantastic way to support our work and at the same time, show others that a vegan diet does support an athletic lifestyle. Laura Croudace, our Fundraising Officer, has been working closely with the competitors to help them raise funds and support them through their training and preparation. A big thank you to everyone who has signed up. A special thank you to Keith Douglas, who ran the Great North Run half marathon and raised over £1100.

For more information about fundraising races, contact fundraising@vegansociety.com.

Achievements Political questions Do you want great vegan food in schools? Are you seeking good vegan labelling on products?

Do you believe sustainable stockfree growing is good for farmers? Then you're interested in politics. Policy Officer, Amanda Baker, is coordinating our political dialogue. Ahead of the UK General Election in 2015, we are asking: “We all teach the children in our care that it is wrong to harm animals unnecessarily. Isn’t it time to turn our shared love of non-human animals into practical action? We seek the end of all use of non-human animals for any human purpose, in a world where veganism is always upheld." Early September, CEO Jasmijn de Boo and Amanda quizzed MEPs and their researchers at the Green Party of England and Wales Autumn Conference about their EU policy plans relevant to crop farming, soya milk in schools and vegans' equality rights. We will be contacting all contenders across the political spectrum.

See page 21 for more information and ways to get involved.

Why vegan?

Vegan Society ambassador, actress and yoga instructor, Roxy Shahidi

Media roundup

Animals.

People.

Planet.

Two new flyers If you’d like to organise a stall or event to promote veganism and the work of The Vegan Society, whether at work, school, or in your local area, then we'd like to thank you and give you a hand. We have recently added two new flyers ‘70th Anniversary’ and ‘Why Vegan’ to our collection of informative resources, to help you strike up conversations and get people excited about veganism. Improved versions of all your favourite leaflets will be coming soon.

If you’d like some of our new flyers to hand out, please email volunteer@vegansociety.com.

The Vegan Society featured heavily in the media recently: • Actress and ambassador, Roxy Shahidi, was interviewed in the Saturday Daily Express for our 70th Anniversary • Ambassador and a Guinness World Record Holder, Fiona Oakes, was interviewed for Outdoor Enthusiast: http://bit.ly/1t1jbL5 and outdoorbuzz.net • Head of Communications and Programmes, Peter Smith, was interviewed on BBC Radio Stoke and BBC Bristol • We helped BBC Radio Tees bust a few myths about veganism and explaining how you can take the Vegan Pledge • CEO, Jasmijn de Boo, published a thoughtprovoking blog on Huffington Post entitled This Monkey Business is Serious (huffingtonpost.co.uk/jasmijn-de-boo) • Senior Advocacy and Policy Officer, Amanda Baker, appeared in Natural Pharmacy Business • We published a story on the impact of meat on CO2 emissions on blueandgreentomorrow.com • We contributed to a LOOK magazine feature on celebrity vegan diets • We showcased our 70th Anniversary in Kochen Ohne Knochen (‘Cooking without bones’) • Our involvement with the Harvest food festival at The Eden Project in Cornwall was featured twice in the Western Morning News.

For media enquiries email jennyl@vegansociety.com Winter 2014 | The Vegan 5

What supporters say

The well-stocked non-dairy chilled section in Veganz, Essen

International Vegan Trade event On 27 August 2014, CEO Jasmijn de Boo, visited a new vegan store in Essen, Germany with another 20 UK and German vegan business leaders. This is the 7th Veganz store, part of a chain of vegan supermarkets established by Jan Bredack. As we reported in our summer 2013 issue, veganism is thriving in Germany. The excursion was followed by an evening reception organised by UK Trade & Investment (UKTI), and hosted by the British Consulate-General, Susan Speller, in Düsseldorf.

The fast-growing European market for vegan products is now worth well over a billion euros.

UK companies looking to expand in Germany and German manufacturers interested in entering the UK market exchanged ideas, contacts, and enjoyed fantastic vegan catering. Heather Mills, who owns V-Bites, which is registered with The international vegan trademark, was very supportive of the event and wishes to see vegan products and companies flourish in the EU. Heather said: "It is very encouraging to see a growing number of people trying vegan products.

Good quality and appealing options are vital if we want to reach beyond existing vegans."

World Vegan Day kicks off in style In November 1944, Donald Watson and a few like-minded pioneers invented the word ‘vegan’ and founded The Vegan Society. This year is a huge milestone as we celebrate our 70th anniversary, starting on World Vegan Day, the 1st of November. Forest Green Rovers FC will be making their conference league match that day a special event by dedicating it to The Vegan Society to help us celebrate our anniversary.

See page 15 for more details. Do come along if you can.

Throughout World Vegan Month we encourage people to ‘Try Vegan for 7 or 30 days’.

Find out more about our history and activities at vegansociety.com/whats-new/campaigns/70thanniversary 6 The Vegan | Winter 2014

Page three summarised how many people we reached last year. However, our work is also about providing a high quality service. Feedback from supporters is encouraging.

Here are a few examples: “Becoming vegan has been a steep learning curve for me and as the biggest change I've ever made to my way of thinking and living, a bit of an emotional rollercoaster at times! So it's been reassuring to know that the knowledgeable, approachable Vegan Society staff are just an email away, if clarification or reassurance is required.

Any time I have been in touch the response has been quick, informative and supportive - just what every newbie vegan needs!

Thanks guys :)” Jane Goodfellow “When I wrote to The Vegan Society I did expect some sort of a reply but was delighted with the personal and supportive one I received.

My email had obviously been read in its entirety and the friendly and compassionate response made me all the more determined to make the change to vegan.” Lesley Hatfield A member wrote in with some constructive criticism about The Vegan’s style and content and said “I whole-heartedly support The Vegan Society's aims, and I send these comments only in the hope they may be useful; I don't regard it as an important matter whether I enjoy its publications or not, provided the society is successful in what it does.”

M.S. (name withheld upon request) “Now I have the confidence that if I need help or support, I’ve got a society that will support my journey. It’s given me wind in my sails. I asked what I can do to support The Vegan Society in return and they suggested joining. So I’m going to take that next step.” Carlton Martin

Achievements

Fiona Oakes sets world record

Ecotricity Sustainable Food Fortnight During the first two weeks of September, The Vegan Society supported Ecotricity’s ‘Sustainable Food Fortnight’. Ecotricity founder Dale Vince, has been a committed vegan for over 20 years and has a passion for sustainability in all areas, including food, energy, and transport.

With four offices in Stroud, the Ecotricity management team felt it was a great opportunity to engage 500 staff members with sustainability issues, asking them to consider the origins and impact of food we consume.

The Vegan Society supported the initiative by getting several registered trademark brands to donate samples to Ecotricity, showing that being vegan is fun.

We also prepared an email a day for staff members, containing a seasonal recipe for the team to try during their lunch break or at home with their families. We were pleased to hear that Ecotricity staff were taking it in turns to cook vegan lunches and were really enjoying the recipes.

Here’s what Bruce Cockrean, Head of Sustainability at Ecotricity, had to say: “The Vegan Society has been absolutely great in helping us with our Sustainable Food Fortnight.

The purpose of the initiative was to let Ecotricity staff know about the issues around animal welfare, diet, food waste, poverty and food miles, and how these issues relate to climate change.

The Vegan Society provided us with some great display material for our reception area and also provided a daily vegan recipe to encourage staff to take the vegan challenge. The Vegan Society went the extra mile and kindly requested some of their international vegan trademark registered companies to provide wonderful samples for our staff to use. Thanks to Amy’s Kitchen, Ten Acre Crisps, Moo Free Chocolates, Koko Dairy Free and Creative Nature Super Foods. We loved them all and they disappeared like hotcakes.”

Bruce has since told us that a number of staff have taken our Vegan Pledge, and some have committed to changing their lifestyle and have gone vegan. Roll on next year’s fortnight!

Vegan Society Ambassador Fiona Oakes received confirmation in July this year that her outstanding efforts as an elite marathon runner have been recognised officially by the Guinness World Records. Fiona now holds three world records, including the fastest woman ever to run a marathon on all seven continents plus the North Pole, completed between April and November 2013. At the heart of this monumental challenge was her commitment to bringing the vegan message to every continent, in order to raise awareness for veganism and the health benefits of a plant-based diet. As ever, our appreciation and thanks go to Fiona for her unwavering devotion to other animals at her Tower Hill Stables Animal Sanctuary, promoting vegan lifestyles and reaching new audiences in a positive and inspiring way. Congratulations, Fiona. © James Stewart

Nishma Shah shows vegan cooking is easy and delicious

Harvest at Eden Project Friday the 19th of September was a momentous occasion for The Vegan Society, as it marked our first official presence at The Eden Project in Cornwall. Their annual Harvest Festival is one of the best festivals in the area. Nishma Shah from Shambhu's Vegan Catering did us proud with a highly entertaining and informative cookery demonstration. Everyone sampled and enjoyed spicy vegetable masala burgers and vermicelli in coconut milk. For some, this will have been their first taste of vegan cuisine.

The demonstration attracted dozens of people who were inspired to visit The Vegan Society stall to find out more about plant-based recipes, the Vegan Pledge, and to sign up as members. We received a great deal of support from everyone at the Eden Project, and in return, we inspired staff and visitors to introduce more vegan food in their lives.

Winter 2014 | The Vegan 7

History

Seventy years of The Vegan Society Ripened by human determination

R

esearcher-in-residence, Samantha Calvert, perused our archives and kindly summarised The Vegan Society’s history as part of our November 2014 70th anniversary celebrations. In the last three years the society has experienced unprecedented, positive interest in the vegan lifestyle, and a membership increase of 20%. The Vegan Society has increasingly been asked to comment on relevant issues where once we would not have been contacted. Forbes named high-end vegan dining as top of its “food trends of 2013”. All this in fewer than 70 years from the invention of the word ‘vegan’. Samantha explores how we’ve got to where we are today.

8 The Vegan | Winter 2014

History

The Vegan Society had a difficult birth and has never been rich. The full story would fill a book.

Donald Watson, interview with ‘Vegetarians in Paradise’, 11 August 2004

How it all began In the 1830s the word ‘vegetarian’ indicated a person who did not eat any animal products at all.

From 1909 to 1912 there was a lively discussion in the pages of The Vegetarian Society’s journal, The Vegetarian Messenger, about whether vegetarians should eat eggs and dairy products.

This discussion was revived after the First World War. The Vegetarian Society eventually refused to give space in its journal over to the proposed subgroup of non-dairy-vegetarians. In November 1944 Elsie Shrigley, Donald Watson and five others met in Holborn, London to discuss the founding of a new organisation.

The new name was addressed in their first newsletter. “Non-dairy vegetarians” was too cumbersome. It was also felt to be negative and did not make clear the opposition to eggs.

Members made suggestions such as ‘dairyban’, ‘vitan’, ‘benevore’, ‘sanivore’, and ‘beaumangeur’.

The chosen word, ‘vegan’, is usually credited to Donald Watson or Donald and his wife Dorothy but Watson credits founding member Mr G. Allan Henderson and his wife Fay K. Henderson, who wrote the first cookery book with vegan in the title. Before the appearance of the first issue of the newsletter Mr and Mrs Henderson suggested the name ‘Allvega’ with ‘Allvegan’ as the title of the magazine. The first newsletter records that there were 25 members of The Vegan Society.

Writing in that first issue of The Vegan News, Watson said it was a common criticism that the time was not yet ripe for the vegan reform: “Can time ever be ripe for any reform unless it is ripened by human determination? [...] There is an obvious danger in leaving the fulfilment of our ideals to posterity, for posterity may not have our ideals. Evolution can be retrogressive as well as progressive, indeed there seems always to be a strong gravitation the wrong way unless existing standards are guarded and new visions honoured. For this reason we have formed our group, the first of its kind, we believe, in this or any other country.”

Winter 2014 | The Vegan 9

History

1 Veganism on the rise

Spreading the message

In the early years of the society all administration and investigating what vegan products were available was undertaken by the committee who were all volunteers. The concerns of the committee in these early years were supporting members with information on which products were vegan and outreach work (mostly to ovolacto-vegetarians) encouraging veganism. In the 1950s veganism spread across the world, and groups were being established in the USA and other countries.

The 1979 Annual Report announced that “over 500 people have joined the Society during the last year, and over 2500 during the last 8 years compared with fewer than a thousand during the previous 27.” In the same year the society rented office premises for the first time in Oxford.

Faced with high rent increases there, the society obtained a private mortgage from member Kathleen Maxwell which allowed the society to buy office premises in St Leonards-on-Sea near Hastings. In 2007, the society relocated to Birmingham.

One of the early concerns of the society was to have a good supply of plant milk. Those available were imported from America and the supply was not adequate. This led to the formation of the Plantmilk Society on the 23rd of June 1956. The concern to make life easier for members also led to regular listings of information on products, described as ‘vegan commodities’, suitable for vegans. The first vegan trade list by Christina Harvey was published by the society in 1955–a forerunner of the Cruelty Free Shopper (later the Animal Free Shopper) which was first published in 1988.

For most of the society’s existence the society’s journal, The Vegan, has been the way it has communicated with members. It has been published quarterly since the start in 1944 with the exception of some issues in the 1950s which were not published because of lack of funds.

The word ‘vegan’ was included in the Oxford English Dictionary Supplement IV in 1986. The definition was given as “A person who on principle abstains from all food of animal origin: a strict vegetarian.” Donald Watson is credited in The Vegan News in November 1944 as being the first person to use the word in a published source.

For vegans, the inclusion of the word ‘vegan’ in the Oxford English Dictionary was a sign of veganism’s establishment in society.

10 The Vegan | Winter 2014

The word ‘vegan’ was included in the Oxford English Dictionary Supplement IV in 1986 Another highlight was the invitation in late 1975 to contribute to a film about veganism to the BBC’s Open Door series of community broadcast programmes. The film, called A Better Future for All Life, was broadcast on the 31st of January (repeated 7th of February) 1976. In the following three weeks, the society received 300 phone calls and the post office had to deliver a postbag by van, and send a van, for the nearly 9000 replies (the society hoped for perhaps 1000 letters at most).

You can watch A Better Future for All Life online at youtube.com/watch?v=VlTYjaQLy2o. The film was such a success that the society used to show

History 1 Donald Watson (front row) and Elsie Shrigley (back row) at the 1947 IVU congress.

Reproduced with the kind permission of the Vegetarian Society UK 2 Donald Watson made a lasting impression at the IVU Congress 3 Late Boo Armstrong (pantomime cow) and Benjamin Zephaniah star in Truth or Dairy

2

3

it to groups for many years as part of its outreach work. Ultimately it became dated and the need for a new film was discussed. Louise Wallis, President of The Vegan Society, launched a Vegan Video Fund and a new video Truth or Dairy was launched in 1994 to coincide with the 50th anniversary of the society. It was the first film of the now award winning director Fanny Armstrong who would later go on to make the documentary McLibel and the acclaimed The Age of Stupid.

Another event marked the 50th anniversary: the first World Vegan Day held on the 1st of November 1994. This was later extended to become World Vegan Week and now World Vegan Month in November.

Raising the standards The creation of a trademark appears to have been first discussed in 1986. The Vegan Trademark was officially announced in a media release on the 27th of February 1990: "The Society is prepared to authorize the use of its trade mark on products fulfilling its ‘no animal ingredients no animal testing’ criteria.

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

The artwork was created from an international sunflower design and the word ‘vegan’ taken from the society’s stationery and magazine masthead.

The sunflower was described as “internationally recognized as being associated with ‘green’ and vegan movements”. Registration was finally achieved for ‘Vegan & device’ in December 1992 with the date of registration as March 1990.

The society has recently updated its charity visual identity. The new logo has kept the traditional sunflower symbol in a modern form and incorporated energetic colours.

The registered Vegan Trademark, which the society licenses to appear on vegan products, remains unchanged and in use alongside the new charity identity.

The next 70 years The world and recent advent of the internet and social media have changed how organisations such as The Vegan Society spread messages. The society's mission of making veganism an easily adopted approach remains the same. The society sees its role developing to influence policy and practice at all levels, including by working with policy makers, retailers, manufacturers, health professionals and other organisations to create a world in which veganism can truly flourish.

Current projects involve working with the BDA, the association of UK dietitians, and the Hospital Caterers Association.

It seems fitting to give the last words to Donald Watson: “It is a profound thought that so much can be achieved toward health and peace simply by placing man in his true place in nature which is not as a carnivore nor as a parasite. We can now offer, after long experience, a lifestyle that is humane, healthy, aesthetic, pleasant, economical and sustainable. No other movement offers all these together or indeed separately. Humbly we take our place in history among the world’s great reformers.”

More information: • Back copies of all the society’s magazines can be found at http://issuu.com/vegan_society.

• The Vegan Summer 1988 pp. 10-11 features an article by Donald Watson about the early years of the Society.

• For a complete overview of the content of the first 50 years’ issues see the supplement in the Summer 1994 issue compiled by Richard Farhall. Autumn 2004 pp. 8-9 include an article

by George D. Rodger on the history of the Society to mark the Society’s 60th anniversary.

• A full transcript of George D. Rodger’s 2002 interview with Donald Watson can be read at: vegansociety.com/sites/default/files/DW Interview_2002_Unabridged_Transcript.pdf Winter 2014 | The Vegan 11

People

The Ever-Changing Face of Veganism

M

abel Cluer (right) is one of the oldest living vegans in the world, aged 103. As a vegetarian from birth, she fought challenging perceptions and adopted a vegan lifestyle along the way.

We have asked her to share her remarkable journey.

When did it all begin?

I was born in 1911, Hale, Cheshire. My father opened several health food stores in the area: Sale, Chorlton and Manchester.

All those shops were open during the First World War. My father was always keen on vegetarianism and was leaning towards veganism. He finally made the transition in the 1940s. My mother wasn’t a vegetarian when she met my father, but he influenced her to make the conversion.

What were the impressions of veganism at this time?

It was extremely unusual in those days. My father’s family said his health would deteriorate.

Instead of deteriorating, he lived a healthy life until the age of 96.

How did growing up with parents who were vegetarian affect you?

They gave me a very good foundation of morality.

They taught me to be honest and sensible—not frivolous and uncaring. My character definitely reflects my parents’ views.

When did you decide to become vegan?

It was around 1949. As I had always been a vegetarian it was just a case of cutting out dairy products really. When my daughter Dilys was born, I partially breast-fed and a vegetarian doctor called Doctor Pink provided me with a baby milk formula. I became a vegan shortly after this time. I also contributed to the Vegan Mothers and Children book, as did Dilys in a later edition.

12 The Vegan | Winter 2014

What were your motives for being a vegan? Was there a final realisation for you?

If you want to be a strict vegetarian then becoming a vegan is the logical choice, otherwise you’re contributing to slaughter and leaving animals without families. I felt, unless you were vegan, you weren’t being a proper vegetarian. You couldn’t have those kinds of foods [such as cheese], unless you supported killing.

Was it difficult finding information on veganism?

Not really. I read the information that the Vegetarian Society produced all my life. When The Vegan Society was established we knew perceptions were changing.

How did you and your husband meet? When did you open your own health food store?

I was very lucky. I went on holiday in the Lake District to a vegetarian guest house and he was one of the guests there. We had a very happy life together for 48 years. My husband opened the shop in Wimbledon in 1934, which was strictly vegetarian. I moved down to Wimbledon when we got married in 1946.

Over the years was there anything else you did to promote veganism?

To begin with we started a vegetarian society in Wimbledon. Of course, that gave us a means of contacting the community. I also held cookery demonstrations in the 1960s and 1970s. Due to these talks and demonstrations I was becoming more active in the campaign for veganism.

Where were the demonstrations held? What dishes did you prepare?

We used church halls. Fortunately, Wimbledon still has a community centre. It is actually an ancient chapel used for services in the old days.

It was great because they had two or three big rooms and a kitchen. I made savoury things mostly: lentil dishes and bean dishes.

People

I read the information that the Vegetarian Society produced all my life.

When The Vegan Society was established we knew perceptions were changing.

Do you think perceptions of veganism have moved forward?

Veganism is definitely more known. I often say to people that I am vegan and they simply know about it straight away. It is surprising how the perception of the word has transformed.

Excellent! What do you enjoy doing in your spare time now?

I really enjoy playing the recorder. I started when I was 68. I’m not a wonderful player, but I try to play things I know.

Have you ever grown your own food?

Yes, my husband and I had an allotment; we grew anything green and edible. We still grow some food in our garden and we have a compost bucket.

What’s the key to a long and healthy life as a vegan?

Having a vegan diet has made a big difference to my life. I’ve always tried to be outdoors, walking is very important for my daily exercise.

Unfortunately I am now registered blind and it does hinder me a lot, but it’s about staying positive. I think another thing that contributes to long-term health is calmness, not getting worried about things unnecessarily.

Why do you think veganism is important?

Today people have a very easy and extravagant lifestyle at the expense of the earth’s treasures.

We really ought to economise on the raw materials and the use of them. A simple and natural lifestyle is the only way we can possibly survive on the earth. We are using all these resources and sooner or later we shall see vital materials diminish.

Mabel Cluer was still involved in cookery demonstrations in 1980

Veganism is definitely more known. It is surprising how the perception What problems do you think this will cause? of the word has transformed Do you think being a vegan has had an impact on your health?

I feel that a vegan diet has contributed to my health; it proves you don’t deteriorate on a vegan diet. Being a vegan does no harm, so there is no reason why everyone shouldn’t become a vegan.

What foods do you tend to eat now?

I have a jolly good breakfast with fresh fruit, dried fruit, and uncooked porridge oats. Lunch would be wholemeal bread and a salad. I like a lot of grated things on my salads as well.

Well the population is increasing with no sign of a decline in the long-term. You can feed a lot more people on a vegan diet. There is no room for the suffering and slaughter of animals.

How would you like people to remember you? What steps can people follow for a vegan lifestyle?

I would like to be remembered for being thoughtful to people and animals. I have always aimed to follow a natural and simple lifestyle. People should aim to grow their own food!

Winter 2014 | The Vegan 13

Sport

World Vegan Day Kicking off in style

W

orld Vegan Day will see members and staff joining the crowds to cheer on Forest Green Rovers (FGR) as they take on Lincoln City. Earlier this year, club chairman and Ecotricity Founder, Dale Vince, suggested that FGR host a match in aid of The Vegan Society.

We were delighted when we found that the new fixture list put the club at home on the 1st of November.

Meat-free burgers Forest Green Rovers have been promoting sustainability since they were taken over by Ecotricity in 2010. They hit the news and our TV screens when Sky Sports News and the BBC covered their switch from hot dogs and meat pies to a completely vegetarian menu. The cameras showed the shock on the faces of fans when they realised the burgers they were eating were completely meat-free and the players have been following a vegetarian diet as part of their training plan. So, we were delighted when Ecotricity suggested that we hold our 70th birthday celebration at the ground and that all the food will be vegan.

Stadium manager, Dane Vince, says: "Here at Forest Green Rovers we are looking forward to celebrating with The Vegan Society for their 70th birthday. We are introducing a special menu for the day to raise awareness. It's about promoting the football and welcoming Vegan Society members."

FGR player Luke Oliver (left) and Bristol Rovers player Matty Taylor © FGR and Gary Learmonth Winter 2014 | The Vegan 15

Sport 1 Fuelled by bananas - Neil Robinson's vegan diet gave him an athletic edge 2 FGR vs Manchester XI, a pre-season friendly match at The New Lawn

1 Vegan in a top-flight match Continuing the link between veganism and football, the world’s first vegan professional footballer will join us at the event to give a half time talk to the gathered fans. Neil Robinson was born close to Everton’s ground in Liverpool in 1957 and he was already vegetarian when he joined the Goodison Park club at the age of 16. Three years earlier he’d watched a TV documentary showing scenes of slaughter and decided he’d never eat meat again. Neil’s career developed, as did his compassion for animals.

His move to Swansea City in 1980 coincided with switching to a vegan lifestyle.

The 5th of September 1981 is a key date in vegan sporting history as Neil scored for Swansea against West Bromwich Albion; the first goal scored by a vegan in a top-flight match, and only four miles from the current home of The Vegan Society.

Since retiring from professional football in 1990 Neil has been a dedicated animal advocate, creating his own resources and giving a variety of talks at events and vegan festivals. Neil maintains a high level of personal fitness and strength and offers guidance on extending sporting ability through a vegan diet.

New Lawn’ without missing a single blade. If it develops a fault, it will send a text to the grounds’ staff to alert them to the problem. Rovers have plans to replace their current floodlights with arrays of LED bulbs that will reduce energy consumption by as much as 60%.

Cake time Our celebration cake will be made by Leicester cake wizards The Vegan Cakery. Founder, and chief baker, Michelle Orme, is going to be baking all week to make sure the fans are enticed by her half-time cupcakes. The Vegan Cakery have been Vegan Trademark holders for over two years and donate all their income to rescue and animal advocate organisations.

We are grateful to Forest Green Rovers and Ecotricity for inviting us to join them for the match, enjoy excellent food and celebrate the founding of a movement that is growing at an astonishing rate. We cheer on Forest Green Rovers and hope that they have a successful season and gain promotion to The Football League in 2015.

Pitch-perfect The pitch on which Neil will stand to give his half-time talk is an important part of the Forest Green Rovers club’s sustainability plans. It is the world’s first organic pitch and it is kept in perfect condition thanks to a special feed of composted tea and the club's rainwater harvesting system.

The office lighting is powered by banks of solar panels and the floodlights use electricity that comes from their parent company Ecotricity. The grass is cut by a robotic mower powered by solar panels. It uses GPS to find its own way across ‘The 16 The Vegan | Winter 2014

© FGR and Gary Learmonth

2

Behaviour

Captured moments

I

t’s not just humans who show curiosity.

Will we ever understand how nonhuman animals really feel or what they think when they act, in what seem to us, surprising ways? This article is summarised from my 8th of August Huffington Post blog This Monkey Business is Serious.

Primate photographer The monkey ‘selfie’ story made headlines due to a dispute over a series of images taken by a primate. The human photographer, David Slater, and WikiMedia disagree, with the latter believing neither Mr Slater nor the monkey hold ultimate copyright. US copyright law states that "non-human authors" do not have the right to automatic copyright of any photographs that they take. A curious primate found a camera, inspected the novel object and took an interest in the equipment, which led to the creation of original images of herself. Mr Slater, who had travelled to Indonesia to document the lives of the crested black macaques, wished to sell the pictures and argued they wouldn't exist had it not been for his camera equipment being set up, ready for the button to be pressed. Now, WikiMedia believes the pictures that the macaque took should remain in the public domain royalty-free.

Novelty seekers The motivation to take these pictures was probably similar in man and macaque: curiosity.

Most animals, including humans, seem to enjoy the active exploration of features in their surroundings. Contrary to commonlyheld beliefs, information gathering about the environment may not always be the sole purpose of exploration. Using the information to obtain biological rewards such as food, access to mates or shelter may be long-term advantages, but the immediate experience of exploring could be 18 The Vegan | Winter 2014

rewarding in itself. Most biologists, however, do not study these direct experiences.

Some animal behaviour scientists have suggested that this kind of conduct indicates that animals are deliberately seeking out uncertainty and taking experimental risks.

When they encounter novelty or touch or manipulate unfamiliar objects, they act as agents in their environment, thereby developing their competencies or skills. This behaviour can be flexible and spontaneous. For example, the macaque saw or heard the camera, approached it, pressed the button, triggering a further response, for example, moving away from the device or approaching it again, and so on. Some level of conscious assessment of actions and effects is likely to have informed the macaque's subsequent decisions. Finding and creating novel opportunities to expand the behavioural repertoire can both be satisfying in the short-term and serve a useful purpose in the long-term.

The meaning of life Can we appreciate that non-human animals are not only the subject of our curiosity, but also the creators of art and competent agents in their own environments? All animals, including humans, seem to enjoy trying out new things.

When, in captivity, we deny non-human animals their freedom and the ability to explore their environment, their existence could not be more demeaning. Isn't it time we updated our legal systems to regard non-human animals as subjective beings rather than 'property' or the 'means to an end' for human use?

If you believe that sentient beings, whether in zoos, farms or laboratories, deserve to be free from harm, get involved with the 2015 General Election campaign. Engage with your local candidates – see page 21.

By Jasmijn de Boo

Self-portrait by the depicted female Macaca nigra (rotated and cropped by David Slater)

Behaviour

Winter 2014 | The Vegan 19

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Campaigns

A voice for animals Will you speak out and be heard? Amanda Baker explores how we can work together to give animals a voice, and looks forward to the UK General Election in May 2015.

You know vegan living can be fun, healthy, kind, green and inclusive. You want to share this with everyone, including your MP. Let us help you to be heard.

Take action: Talk to your politicians.

Email your UK MP using WritetoThem.com Ask: “We all teach the children in our care that it is wrong to harm animals unnecessarily. It’s time to turn our shared love of non-human animals into practical action. Good plantbased food is healthy, inclusive and exciting.

It also supports our farmers to enjoy sustainable, productive livelihoods, free from animal use and abuse. How will you help your local community enjoy the benefits of plantbased living?“

Our own MP has a duty to help each one of us.

So, your MP is always seeking ideas to benefit the people in your area. This gives you a great opportunity to challenge and motivate your MP. Together, we can then build up to the General Election.

Start the conversation Your MP represents hundreds of households who buy plant-based alternatives to animal milks on a regular basis. This booming interest is food for thought for your MP. Ask your MP to support the inclusion of plant milks in the ‘free school milk’ scheme.

Vegan-friendly plant milks are: • Kinder, as they are free from the harm caused to mother cows, calves and bulls, and badgers, by ‘dairy’ farming • Popular, as sales are soaring • Nutritious, particularly when unsweetened and fortified • Inclusive, being suitable for just about anyone • Sustainable, particularly when produced in the EU.

Plant foods support health: enjoying seven portions of vegetables and fruit daily cuts early death risk by 40%. Living vegan helps to protect our shared planet, as moving away from the harm of farming non-human animals can also significantly cut dangerous greenhouse gas emissions.

The cow Clara, safely at El Hogar Pro Vegan sanctuary

Get going Find people who can help you, and do a little background reading. As vegans, we speak for the voiceless—from the heart of our vegan beliefs— to end harm to non-human animals. You’ll soon feel equipped for more effective action. Check Take Action – Speak Out on vegansociety.com for more ideas and campaigning updates.

Do let us know what your MP says (email policy@vegansociety.com).

The UK General Election will be held before Thursday the 7th of May 2015. The UK Parliament makes UK laws, decides on how UK taxes are spent, and debates issues key for vegans such as how non-human animals are treated, human equality and rights, health and hospitals, education and schools, and food, farming, and the natural environment. http://bit.ly/SpeakOutVegan Winter 2014 | The Vegan 21

Recipes

Baking Business This month we hear from one of our trademark clients, Michelle Orme from The Vegan Cakery, on how she started a vegan business, and where the passion behind it came from

U

p until starting out on this path, I didn't realise I didn't know what my purpose was. I thought of establishing The Vegan Cakery about two and a half years ago with the main driving force being to raise money for animal charities. After spending a lot of time developing my original recipe we decided to go for it.

The other main passion behind the Cakery is to make vegan cakes mainstream.

For far too long, vegans have been required, almost expected, to settle for second, third or even fourth best, and that's ludicrous.

Marc and I are vegan because we do not want to contribute to animal abuse and exploitation. We're unbelievably passionate about trying to make a difference. When nonvegan customers tell me The Vegan Cakery's products are as good as any which use animal/dairy ingredients, I like to tell them anything from The Vegan Cakery is better than anything 'regular' as the products are cruelty-free, and that's so important.

Why did you decide to apply for the international vegan trademark?

Having the international vegan trademark is a true validation to customers that they are buying a 100% vegan product from a business; it helps instill confidence in consumers and we’ve definitely seen that trust in the trademark over the past couple of years. The trademark is important to me, as a business owner and a consumer.

When we’re out shopping, and there are two similar products of which only one displays the international vegan trademark, we always – without exception – buy the one which has the trademark. Unfortunately, like in any walk

22 The Vegan | Winter 2014

of life, there are some people purporting to produce and sell ‘vegan’ products purely to make money out of those of us with a conscience, but unfortunately their products may not always meet the strict criteria set

by The Vegan Society.

If people look out for the international vegan trademark they can be totally confident in their purchase.

Thank you for making The Vegan Society your ‘Charity of the Month’ for November. How did this initiative come about?

My main priority is to raise money for animal charities, focusing on one charity at a time. This became ‘Charity of the Month’. There are so many kind souls out there sacrificing a huge amount to help animals whom I’d like to help, and I also support larger charitable organisations.

We’ve chosen to feature The Vegan Society as ‘Charity of the Month’ for November as it neatly ties in with your 70th Anniversary. Being based in Leicester there’s a fantastic link with your founder Donald Watson. You are continuing to break new ground and I’m sure Donald would have been very proud of what you've achieved.

On a personal note, I spent much time referring to your website while I was transitioning from vegetarian to vegan, and it was a massive help. The Vegan Cakery will do anything to help support The Vegan Society. We think you're all pretty awesome!

Visit The Vegan Cakery website: vegancakery.com, follow them on Facebook at facebook.com/TheVeganCakery and on Twitter @vegancakery.

Spiced Pumpkin Pie A traditional-style pumpkin pie, flavoured with warming spices and maple syrup

Ingredients For the filling 450 g/1 lb pumpkin, diced 350 g/12 oz firm silken tofu 125 ml/4 fl oz maple syrup 1 tsp vanilla extract ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground ginger ½ tsp ground cloves For the pastry 200 g/7 oz gluten-free plain flour, plus extra for dusting 25 g/1 oz rice flour 2 tbsp vegan and gluten-free icing sugar ½ tsp xanthan gum Pinch of salt 115 g/4 oz vegan and gluten-free margarine Vegan and gluten-free egg replacer, equivalent to one egg

Serves 8 to 12 Total time: 40 mins Active time: 50 mins

Directions To make the filling Steam the pumpkin for 25 minutes, or until tender. Leave to cool a little, then transfer to the bowl of a food processor with the remaining filling ingredients and process to a thick cream. Preheat the oven to 180 °C/350 °F/Gas Mark 4.

To make the pastry Put the flours, icing sugar, xanthan gum and salt into a large mixing bowl and mix together with a wooden spoon. Rub in the margarine with your fingertips. Make up the egg replacer in a small bowl according to the packet instructions and beat it with a fork for a minute until bubbly. Stir in the egg replacer and sufficient cold water to bring the mixture together to form a dough.

Turn the dough out onto a lightly floured work surface and shape into a firm ball. Roll the pastry out to around 3 mm/1/8 inch thick and use it to line a 23-cm/9-inch fluted baking tin.

Pour the filling into the pastry crust and smooth the top with a spatula.

Bake in the preheated oven for 50 minutes.

Serve Leave the pie to cool in the tin for 10 minutes before serving or serve cold.

Chef’s tip The filling of this pie will still look soft when it comes out of the oven, but don’t worry, as the filling will firm up as it cools.

Recipe from Vegan & Gluten-Free Baking, part of Parragon’s range of Love Food cookbooks: parragon.com/lovefood

Winter 2014 | The Vegan 23

Recipes

If you happen to have extra gravy, save it to pour over a tofu scramble, or use it as a dip with other crudités.

24 The Vegan | Winter 2014

Recipes

Ingredients For the fritters 1⁄2 cup (60 g) chickpea flour 1⁄4 cup (31 g) all-purpose flour 2 tablespoons (15 g) fine cornmeal (not corn flour) 1⁄2 teaspoon baking powder 1⁄2 teaspoon ground cumin 1⁄4 teaspoon dried thyme 1⁄4 teaspoon paprika 1⁄4 teaspoon fine sea salt Generous pinch ground black pepper 1 cup (135 g) frozen corn kernels, thawed 2 tablespoons (14 g) finely grated carrot 1 tablespoon plus 1 teaspoon (4 g) minced chives, plus more for garnish, if desired 1⁄4 cup (60 ml) unsweetened plain vegan milk, more if needed High-heat neutral-flavored oil, for cooking For the tomato-thyme gravy 1⁄2 cup (80 g) finely minced onion 2 tablespoons (16 g) all-purpose flour 2 tablespoons (30 ml) olive oil 1 teaspoon dried thyme or 1 tablespoon (2 g) minced fresh thyme 1⁄2 teaspoon fine sea salt 1⁄4 teaspoon ground black pepper 1 can (15 ounces, or 425 g) diced tomatoes with juice, preferably no salt added 3⁄4 cup (180 ml) tomato juice 1 tablespoon (15 ml) Frank’s Hot Sauce, or more, to taste 2 teaspoons liquid smoke

Corn Fritters with Tomato-Thyme Gravy Directions To make the fritters Combine the flours, cornmeal, baking powder, spices, salt, and pepper in medium-size bowl. Whisk to combine. Stir in the corn, carrot, and chives, followed by the milk. The mixture will be sticky, but it should be shapeable. If not, add an extra 1 tablespoon (15 ml) milk.

Pour a thin layer of oil into a large skillet. Heat over medium-high heat.

Using a heaping tablespoon (20 g) of the mixture, shape into a small patty about 11⁄2 inches (4 cm) across and 1⁄2- to 3⁄4-inch (1.3 to 2 cm) thick. Put the fritters into the oil and cook until golden, 4 to 6 minutes.

Turn the fritters over to cook the second side, 4 to 6 minutes. Drain on a paper towel and serve with the gravy.

To make the tomato-thyme gravy Heat the onion, flour, oil, thyme, salt, and pepper in a medium-size saucepan over medium heat. Cook, stirring, for 3 to 4 minutes, until the flour is cooked. Add the remaining ingredients, and simmer over low heat for 15 to 20 minutes.

Serve The gravy may be made ahead, covered, and refrigerated for up to 48 hours. Heat over low heat to serve.

Yield 16 to 18 fritters, 2 cups (470 ml) gravy

Chef’s tip We like to serve these with Tomato Thyme Gravy, but if you’re short on time, just spike some vegan mayonnaise with hot sauce, and dip away.

Published in Vegan Finger Foods - More than 100 crowd-pleasing recipes for bite-size eats everyone will love by Celine Steen & Tamasin Noyes, and reviewed by Heather Graham on page 41.

Winter 2014 | The Vegan 25

Volunteers

Active Vegans Alex Douglas, Volunteer Development Co-ordinator Vegan Society volunteers have been increasingly busy as they gear up towards World Vegan Month. Students have been promoting their vegan and veggie university groups during Freshers’ Week. They contacted me for ideas on what kind of activities they could do, asked for leaflets to hand out on their stalls, became group contacts, and publicised their group in our directory. I look forward to writing about their activities in the spring issue of The Vegan. Email me to let me know what you have been doing during World Vegan Month: volunteer@vegansociety.com.

Jain Vegans raising awareness The Jain Vegans team was blessed with a clear, sunny day at the Janmashtmi Mela in August, to raise awareness about the vegan lifestyle. They handed out leaflets and tasters of different plant milks and vegan food. Many people took extra leaflets to give to their friends and family. Most of the Navnat Jains are lacto-vegetarians. The significance of a vegan lifestyle to complement their belief in ahimsa (non-violence) has slowly been gaining ground with increasing awareness over the last few years. This was the third year Jain Vegans had a stall at the Mela. The group gave visitors the opportunity to pick up a carton of plant milk, vegan chocolate or cake and asked them to fill in a short questionnaire about their reasons for being vegan. This enabled the group to collect email addresses to inform participants of future events, and invite them to join the group's online forum where they are able to ask vegan-related questions.

New group: Norwich Vegans The first few months for new vegan group, Norwich Vegans, has been extremely busy. The group has continued to grow each month, with members coming along to picnics in the park and other social gatherings. They also had a stall at the Norwich Veggie/Vegan Fayre, successfully selling out of all of baked goods they prepared for the event. As well as tasty treats, the group gave 26 The Vegan | Winter 2014

out Vegan Society leaflets and back-issues of The Vegan magazine to visitors. The group enjoyed running the stall so much that group contact Penny is hoping to take part in a local Christmas Fayre. We love the idea of Vegan Society groups taking part in local events in their area and spreading the reach of veganism. Thanks Norwich Vegans.

Mountain-top cake party Last July, Vegan Organic Network (VON), organised a party of over 200 vegans to climb Mount Snowdon and eat vegan cakes at the summit. This is the second year vegans have reached the highest mountain in Wales and had a cake party at the top. After an ascent of three and a half hours, we bet they were excited to get there. It was a great feat so well done hikers.

Next year VON have organised another trek up Snowdon, coinciding with a full moon party.

Go to snowdonveganparty.co.uk for more information.

Free vegan food stalls in Wales Eat Out Vegan Wales held free vegan food stalls in Merthyr Tydfil and Ebbw Vale. They made a varied selection of vegan food including pies, mini quiches, topped bruschetta, mini cupcakes, tiffin and ginger cake which they offered to the public. The group was pleased with the interest in the food and literature they handed out.

Tim, Vegan Society group contact, was particularly excited by the amount of youngsters showing interest: "Younger visitors seemed particularly enthusiastic; a positive sign for the future."

Vegan for the badgers Activists have been working together to try to stop the badger cull trials and to protect the badgers in trial areas in Somerset and Gloucestershire.

The coalition Government’s 2013 badger cull trials aimed at reducing the spread of bovine tuberculosis have been widely criticised by scientists, the media, politicians, wildlife groups and the public on the grounds that they are ineffective and inhumane. This year's six week cull period will end in October, but two more years of killing have been planned.

Volunteers 1 Badgers in harm’s way 2 Snowdon summit looking like a giant people’s cupcake 3 Engaging visitors at the Janmashtmi Mela

2

1

© Clive Mowforth

For people who care about wildlife, the badger cull has highlighted some of the horrors inherent in animal and in particular, dairy farming. Indeed, people taking part in the nightly badger patrols report that many involved in the campaign (through, for example, leafleting, protests, or letter-writing), have made the transition to veganism or have reduced their dairy consumption. This has no doubt been helped by the great vegan food served daily at the badger camps in both cull zones.

CEO Jasmijn de Boo blogged about this in the Huffington Post last year: huffingtonpost. co.uk/jasmijn-de-boo Other vegans, such as Jay Tiernan, have recently commented in the mainstream media: http://bit.ly/1tR2YaK

Join a vegan community?

A group of people are looking for individuals and families who are interested in forming a vegan eco-community near the Dorset/SW England coast.

Based on permaculture and co-housing principles, they'd like to forge a healthier way of life: grow most of their own food and fuel; generate their own energy; share skills; provide a place for courses, activities, holidays, retreats; and create an abundant biodiverse forest garden to share. They hope to find somewhere with a rural feeling but with good transport links and wider communities nearby.

They are aiming to move quickly so are looking to purchase somewhere either with permission to build or with existing dwellings; co-purchasing will be more affordable than doing it alone, but this will need financial and personal commitment.

More information at coastalcommunity.org.uk or contact info@coastalcommunity.org.uk

3

Being vegan can be challenging in today's society. Just imagine how difficult it would have been in 1944 for Donald Watson. We can only begin to understand the scrutiny applied to his views, or the condescending words that may have been said to him about being different. He was probably considered a “rebel” in his time. In some ways, we are lucky that being vegan is becoming “fashionable” and that we’ve got it easy in comparison.

This is only a short post from us here at TeenVGN HQ today, but we are so thankful to Mr Watson and like-minded friends for setting up The Vegan Society 70 years ago, and for the team who is running the organisation today. We want to say a big “Happy Birthday!” and thank you, for we know that no matter what, veganism will live on forever. Take a page out of Donald Watson’s book today, be a rebel for the cause!

Hang out with TeenVGN at teenvgn.com

Winter 2014 | The Vegan 27

Volunteer of the Winter

Meet Esther Döringer, who volunteered in our communications department for three months as part of her degree.

We appreciated her help building client relations and writing case studies about the Vegan Trademark.

Esther was also one of our website copywriters as well as a German to English translator, and she created lovely potluck dishes.

Esther Döringer: a happy and relaxed presence

How did you first hear about The Vegan Society?

It has been in the back of my head for a long time. The first point of contact was probably seeing the Vegan Trademark on a product.

What attracted you volunteering with us?

In some of the other volunteer placements I’ve done, I didn’t see any “deeper sense”. I started asking myself if what I’m doing makes any difference. I was really looking for something that would intrinsically motivate me, and give me a sense of purpose.

How did you find coming straight to The Vegan Society after living in Singapore?

It was a big change, but I feel that the UK is much more similar to Germany than Singapore; the weather, food, and culture, so I felt pretty much at home very quickly. I especially like the English language. I got excited every time I learned a new word.

What were your reasons for going vegan?

For me it’s mostly about the animals. I feel it is just not right to do the kind of things that are happening every day to “someone”, to a sentient

28 The Vegan | Winter 2014

being with feelings and emotions. Especially since there is actually no need, as there are plant-based alternatives for everything.

What do you feel your best achievement has been as a volunteer?

I was really excited about the copy I was asked to write for the website because this is something I hope to be doing for a living after graduation. Of course, it was a challenge writing good copy in a foreign language, but it was fun finding out more about some of the wonderful companies that are registered with the Vegan Trademark. The case studies are now on The Vegan Society’s website, where everyone can see them, and I feel proud that I contributed to these.

What did you enjoy most about your placement?

First and foremost, the people. I really enjoyed coming into the office every day and I always looked forward to it – especially the potlucks. It’s a really great atmosphere in the office, and I liked the team spirit, where everyone is helping and supporting each other. I also liked the variety of tasks. Every day was different.

I’m really grateful that I had the opportunity to volunteer with The Vegan Society, and I hope many others will have this opportunity in the future. In my last week I passed on the baton to Ellen Goossens, who was excited about starting her three months' voluntary work.

Would you like to start volunteering with The Vegan Society? Check out our online video here: vegansociety.com/take-action/volunteer.

Whether you’re interested in helping out at an event or volunteering from home, email Alex to get started volunteer@vegansociety.com.

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Run Vegan

You don’t have to be a runner to enjoy the spring in your step that vegan trainers give you. The inspirational people featured on the following pages have achieved amazing running goals.

They are role models for society in general, not just for vegans.

Sport

Run Vegan Duo Raw vegan veteran runners made history in 2013, running 366 marathons in 366 consecutive days

B

oth in their 60s, Janette MurrayWakelin and Alan Murray covered a distance of 15,782 kilometres (9,806 miles) around Australia and finished their 365th marathon in Melbourne on the 31st of December 2013.

They went on to run one more marathon on the 1st of January 2014 to set a new World Record for the most consecutive marathons, fuelled entirely on a plant-based diet.

Astounded by their success, we caught up with Janette to find out more.

Alan and Janette looking fit and strong after completing 366 marathons

Inspiring others A burning question is on the tip of all our tongues... why? Using their challenge as a point of connection, Janette describes how she and Alan sought to “encourage and motivate others to make more conscious lifestyle choices for their own health and the health of others, promote kindness and compassion for all living beings, and raise environmental awareness for a sustainable future.” As committed vegans, their epic undertaking was, at its very core, about sharing knowledge and inspiring others. The couple try to be responsible in all areas of their lives, from head to toe; their running shoes mimic the sensation of running barefoot for a more natural running experience, as well as aligning with their beliefs to tread lightly on the earth.

challenged by adverse weather conditions including extreme heat, extreme cold, wind, and rain,” says Janette. “However, we kept going because we knew it could only get better.”

Encouraged and aided by volunteers, the couple said that the best advice given to them was to just keep going... one step at a time.

We embraced it together, Speaking out challenged by adverse At the end of their year-long run, the couple weather, we kept going. went on to complete an extra marathon on New One step at a time Looking at Janette, you wouldn’t think that she has in the past been diagnosed with breast cancer. Surrounded by her medicines of choice – family, friends, and mountains of beautiful raw fruits and vegetables – the couple are obviously thriving at ages 68 and 64. She attributes this fact largely to their raw vegan diet. “We embraced it together,” Janette tells us. They faced many difficult times throughout the year. “We were

Years’ Day, because after all, “What’s one more marathon?” asks Janette. The couple are now planning their next adventure – a 2,000 kilometre (1,243 miles) hike in 2015, following the Pilgrim Trail through France and Spain. Meanwhile, Janette and Alan are also working on a book and documentary based on their experiences, to be called ‘Running out of Time’. They will also be embarking on a tour to speak out publicly about leading a healthy, compassionate, vegan lifestyle.

Find out more: runningrawaroundaustralia.com Winter 2014 | The Vegan 31

Sport

Run Vegan Solo The Vegan caught up with Matt Woodman, an inspiring runner who has been vegan for 15 years. Matt has won 20 victories, over 35 top three finishes, and numerous more top five and top ten results in UK races varying in distance between 5K and a half marathon. Matt completed over 60 races in 2014 alone.

How did you get into running?

I used to be quite a good sprinter as a child and I loved athletics. I was County Hurdles Champion when I was 11, and I started road running when I was 16.

What does your typical training week look like?

I normally train every day. I vary the distances and times I train for depending on what race distances I have coming up, and how energetic I feel. My sessions are between 35 and 80 minutes with the occasional very short or very long training run. I usually run four times a week and go to the gym three times a week. I once trained every day for six months. I don’t recommend running every day, and I am a strong advocate of the benefits of cross-training. I enjoy competitive distance running as well as serious weight-training and bodybuilding.

How does running make you feel?

Runners are well-known for being quite introverted. Like vegans they are often disciplined too. I feel that running, other exercise and being vegan help keep me young. People often think I am five or more years younger than I actually am. The mental, calming, benefits of running are also important to me. Being able to train offroad on tracks and trails through meadows and woods is a great way to unwind. By racing all over the country I see some great countryside and scenery. I have also made many friends through my clubs, at races, and through the online worldwide vegan runner community.

32 The Vegan | Winter 2014

What's your recommended fuel?

Porridge, for breakfast.

Bananas are a great energy boost, and nuts are good too. As it is not always easy to obtain vegan food at races I make sure I have fruit, flapjacks, energy bars, dried fruit and liquorice to hand that I can eat either pre- or post-race. For dinner I eat stir-fries, curries, salads, dahl, chilli, spaghetti bolognese with TVP – textured vegetable protein – or wraps. I am gluten-sensitive so don’t eat too much rice or bread. I will typically have four to six meals a day, rather than three.

How competitive are you?

I once felt like giving up about a mile into a half marathon when I had the noro-virus. I completed the race still in a respectable time, only five minutes or so down on what I would normally get. I am very competitive so I wanted to complete the race, especially as it was my home half-marathon, but in hindsight it was a rather foolish thing to do.

I always have lots of races lined up. I would like to improve my personal best as I know I can improve on my best times across a range of distances. I intend to do the London Marathon next year. I was disappointed with myself this year for not taking part after not taking up my place.

Any final words?

Anyone will benefit from running, brisk walking or other exercise, even if it’s just a couple of miles. It feels liberating and will definitely make a massive difference to your health. And don’t worry about protein!

Are you an athlete with a story to tell? Sharing your success in The Vegan magazine could help to inspire others in your sport to try a vegan diet and lifestyle.

Contact editor@vegansociety.com.

Ingatestone 5 mile race in September where Matt placed 3rd

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Animal Aid South West Christmas Without Cruelty Festival 2014 22nd November Corn Exchange, Market Street, Exeter EX1 1BW animalaid.org.uk 3 Valley Veg*ns Vegan Christmas Dinner 3rd December Dandelion & Burdock vegan restaurant, 16 Town Hall St, Sowerby Bridge, West Yorkshire HX6 2EA 3valleyvegns.org.uk Compassionate Derby 6th December 2014, 10.30am-4.30pm St. Peter's Church, Derby compassionatederby.com Animal Aid’s Christmas Fayre 2014 7th December Kensington Town Hall, Hornton Street, London W8 7NX animalaid.org.uk Veganuary 1st - 31st January veganuary.com Vegfest Brighton 28th - 29th March, Saturday 11am-7pm, Sunday 11am-6pm Brighton Centre, King's Rd, Brighton, East Sussex BN1 2GR brighton.vegfest.co.uk Tell us about your event! volunteer@vegansociety.com.

Winter 2014 | The Vegan 33

People

Celebrating Veganism Five ways vegans have changed our culture

H

appy 70th to The Vegan Society and our movement! This is a perfect time to take a break, to kick back and enjoy a look at how far the vegan movement has come.

Since I myself became vegan, more than three decades have passed. What has changed? Oh, so much, so many things that have benefitted non-human animals. Here are five especially notable differences between then and now: 1. Restaurant staffers know what “vegan” means And vegan-themed restaurants keep popping up. Manna, the oldest vegetarian restaurant in England, has set the standard for western vegan cuisine at its most artistic. Across the Atlantic, the creators of Vedge in Philadelphia have been named this year as semi-finalists on the highly respected James Beard Foundation list of top chefs. Vegan restaurants are so exciting that celebrities now show up in droves to be noticed at them. The tide has turned. No longer is “vegan” considered restrictive or dull, equated with “mock” versions of something else, or an option on the sidelines. Vegan cuisine is respected, desirable, and here to stay on the main street.

2. The main nutritional bodies have agreed that veganism is healthful According to the American Dietetic Association, the Dietitians of Canada, and the British Dietetic Association well-planned vegetarian diets, including vegan diets, make sense for all of us.

Isn’t it great to have that level of expertise backing the vegan commitment? Of course, we vegans see it with our own eyes. At vegan festivals and conferences these days, we see families with three generations of energetic vegans.

Everyone can do it. And now The Vegan Society is collaborating with the British Dietetic Association to inform communities throughout Britain, and to show medical service providers how veganfocused diets can support health at every stage of life.

Vegan diets power athletes too. Consider, for example, the V3K Ultra in the Welsh mountains— the first vegan ultra-race. This race started in 2012 34 The Vegan | Winter 2014

and follows virtually the same route walked in 2010 by a group of vegans. The event attracted runners eating an animal-free diet for the race day, with aid stations offering vegan pizzas and cakes, sausage rolls and flapjacks, fruit and hot coffee and tea.

© Vicky Alhadeff

1

3. Vegan cheese exists I can’t say often enough how big a deal this is. About ten years ago, at the London Vegan Festival, I ran into vegan cheese pioneer Keith Stott, whose exhibit for the Redwood Wholefood Company (now VBites) unveiled an array of the most wonderful vegan cheeses (they melted, and not with the look and smell of burning rubber).

Hallelujah! Finally, I could admit it: I’d missed cheese. Plant milks and margarines were hard enough to find thirty years back: you might be able to find one kind. But more than anything else, cheese—giving it up, that is—was the massive bane for many new vegans. With vegan cheeses available internationally, it’s not an issue any more.

And not only are various vegan cheeses available today in supermarkets, but we can do it ourselves, following Jo Stepaniak, whose Ultimate Uncheese Cookbook offers recipes a novice can love, or Miyoko Schinner, who shows us how to make everything from mozzarella to brie.

(Take a peek at artisanveganlife.com for videos and recipes.) Miyoko recalls, “I wrote my first cookbook, The Now and Zen Epicure, way back before the internet and when people thought a vegan was related to a Vulcan.”

1 Mouth-watering vegan cupcakes 2 Amanda and Anna at the launch of the IF campaign in January 2013

People

Vegans without frontiers

I 2 4. Vegan festivals are everywhere. In just the past decade, they’ve spread like wildfire! They’re celebrations. They’re opportunities to stock up on vegan lip balm and clothing and, of course, to buy cupcakes. They’re linking the word “vegan” with fun for kids and adults alike. They might include music, speed-dating, or educational talks and presentations on everything from vegan-organic gardening to making chocolate truffles.

5. People now know how animal farming squanders resources and compromises our climate. The Vegan Society is bringing veganism into the global conversation about food security, by getting involved with campaigns such as Enough Food for Everyone IF. The Vegan Society is injecting a vital message: direct growing of food for people (rather than feed for animal agribusiness) would spare four billion people from the stress of food shortages.

And by way of a presentation at the Cheltenham Science Festival, The Vegan Society has sparked public discussions about the effects of animal agribusiness on the earth’s climate.

Some might object that people don’t really go vegan until they do it for the animals. And yet, people who claim to care about their atmosphere can be inspired, as they become environmentally aware, to eat like vegans now and connect the dots later.

I connected the dots from the other direction.

Thirty years ago, I went vegan because it became clear to me that using other animals was a form of bullying. As time passed, I became very glad that my decision supports my health, and the health of our whole bio-community. Veganism gives me hope that, over the next 30 years, people will learn to respect and preserve all life on earth.

n June, Chayka and Katana set off from London in their van Troopy, and headed for South Africa. So far, their route took them via the south of Europe, Turkey, Egypt, Ethiopia, Kenya, and Tanzania.

Apart from having fun and expanding their horizons, the Vegans Without Frontiers are documenting vegan life on the road. Their encounters with people of different cultures and non-human animals, along with notes of beautiful landscapes show us a part of the world not normally described by travel writers.

Chayka and Katana are also getting in touch with local vegan activists to learn about their outreach work. In September, they met up with Mesfin Hailemariam, one of the co-founders of the Ethiopian Vegan Association. He distributes translated ‘Animals and Us’ animal rights children’s books, and holds information stalls at a hotel in Addis Ababa where vegan food is served.

Mesfin commented that there are not many vegans in Ethiopia. He said that eating other animals and killing them at home are part of Ethiopia’s old traditions. Going vegan was against his family’s beliefs, which was difficult as he still lives with his parents.

However, Mesfin felt that as an ethical vegan, letting others live has become his life story. He is sad that Ethiopian traditions involve men butchering animals, while he feels that women generally do not like to see the animals being killed. Mesfin is also concerned about the damage of animal farming to the environment, and the decrease in Ethiopia’s once rich biodiversity.

Read the whole interview and follow the adventures at veganwithoutfrontiers.com

By Lee Hall, vegan since 1983, who teaches environmental law in the United States.

Winter 2014 | The Vegan 35

Shoparound Rosella Italiana Bursting with flavour and goodness, Rosella Italiana’s vegan sauces and pestos are free from gluten and added sugars. Use them to top canapés, as dips, to bring casseroles and oven bakes to life, and, of course, in pasta. Available from supermarkets and Rosella Italiana: rosellaitaliana.co.uk 07906 907 087 Sweet Virtues Sweet Virtues super food luxury vegan truffles are available in three delicious varieties. They are perfect as a unique and luxurious gift or the ultimate guilt-free treat for oneself. They are hand-made, dairy-free, and suitable for those on gluten-free diets. The range will be available from Planet Organic and Ocado this winter. sweetvirtues.co.uk

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

Sweetbird These two delicate and super refreshing syrup flavours, Cucumber & Mint and Watermelon, can be enjoyed at any time. Free from artificial colours, preservatives, GMOs and high fructose corn syrup, the whole range is registered by The Vegan Society. The syrups vary in price, averaging at around £9 a bottle on Amazon. hellosweetbird.com 0117 953 3522

Mr Popple’s Chocolate Mr Popple’s Chocolate is handmade from the finest ethically sourced raw cacao. It is free from refined sugar, soy, dairy, palm oil, GM ingredients, and pesticides. Available from independent health food shops across the UK or direct from Mr Popple’s Chocolate: mrpoppleschocolate.co.uk 079 67627372 36 The Vegan | Winter 2014

The Jay Curry Company The Jay Curry Company sells authentic Sri Lankan curry pastes and sambols (spicy accompaniments), manufactured in Sri Lanka using all natural and fresh ingredients, for £4 each. Available vegan flavours include dark vegetable curry mix, lunu miris (onion and chilli sambol), vegetarian coconut sambol (coconut, onion, chilli and lime juice) and vegetarian seeni sambol (onion chutney with a kick). thejaycurrycompany.co.uk 01483 566535

Shopping

Buy online The Vegan Society online shop offers a range of books and clothing, including unisex sweatshirts, varsity jackets, onesies, men’s and women’s tank tops and t-shirts. All garments are available in a variety of colours and sizes, and feature a range of embroidered logos, including a special limited edition of our 70th anniversary logo.

Onesies Keep warm and snug heading into autumn and winter with these awesome unisex onesies.

Varsity jackets Look cool this year with these fantastic unisex varsity jackets. All jackets feature contrasting stripes, sleeves and pop-fasten buttons.

Books Keep it Vegan by Aine Carlin With this gorgeous selection of 100 simple, tasty recipes, newcomers and long-time vegans will find plenty to keep them well-fed and inspired.

Dive in and discover these vegan delights. £10.49 Vegan & Gluten-Free Baking by Jane Hughes Forget common preconceptions of boring, dry, tasteless bakes. These recipes are tasty! From family cakes to decadent desserts and flavourful breads, 80 sweet and savoury recipes cover it all. £14 Becoming Vegan (Express Edition) Internationally acclaimed vegan dietitians Brenda Davis and Vesanto Melina present the latest findings on a wide range of nutrition topics. Becoming Vegan: Express Edition has all the information you need in order to provide nutritious vegan meals for all. £11.99 Green and white wristband Show your support for The Vegan Society by wearing these eye-catching wristbands featuring our strapline: One World. Many lives. Our choice. £1 for two Nutrition wall chart Hand-written and colourful illustrated table showing some of the best plant-based sources of all your essential nutrients. It is laminated for a wipe-clean surface in the kitchen. 88cm x 18cm £3.99 Visit vegansociety.com/shop

New Discount List The Vegan Society's discount list includes offers from vegan and vegan-friendly businesses providing a discount to The Vegan Society members and The Vegan subscribers. Make sure to check regularly to see the latest offers available. Our newest participants include: • Humane Wildlife Solutions – Free HWS t-shirt for call-outs over £50 • Holland & Barrett – 10% off in participating stores • Dolma Vegan Perfumes - 15% cashback on all perfume and aftershave orders £25 or over • 100% Vegan – 10% off in-store in Birmingham, UK • Ethical Singles - 25% discount • Veganicity - 15% discount on all orders • Thornhill Chinese Medical Clinic - 20% off first consultation and treatment for acupuncture and/or herbs. 10% off first block of four follow up treatments • Love Running – 10% off in-store. Any customer who spends £50 or more during November (World Vegan Month) will receive a free vegan sports nutrition goody basket worth £10.

For full terms and conditions and to access the full range of discounts, visit: vegansociety.com/ take-action/join-us/discount-list.

Winter 2014 | The Vegan 37

Nutrition

The Vegan Plate GR

AIN

S

S

IT

NUTS & SEEDS

U FR

VE GE

ES

TA B

LE

S

UM

G LE

Adapted by permission from Becoming Vegan: Express Edition and Becoming Vegan: Comprehensive Edition by Brenda Davis, RD, and Vesanto Melina, MS, RD

E

very day, eat plenty of whole foods such as beans, brown rice, and whole grain bread, as well as a rainbow of brightly coloured vegetables including dark leafy greens, and fruit. Make sure you get enough vitamin B12 – from fortified foods at most meals, or a daily 10 microgram supplement or a 2000 microgram supplement once per week. Also, make sure you get enough Vitamin D – from healthy sun exposure, foods fortified with Vitamin D2, or supplements containing Vitamin D2 or Vegan Trademark registered Vitamin D3 – as well as the right intake of iodine, calcium, and Omega 3. Visit vegansociety.com/resources/ nutrition-health or get your family doctor to refer you to a Registered Dietitian for more information.

38 The Vegan | Winter 2014

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Reviews

Book Reviews Plant-powered women

By Kathy Divine Kathy Divine’s latest book is a collection of personal stories from vegan women, including a psychologist, a chef, an ex rodeo rider, an athlete and our CEO Jasmijn de Boo. They share their experiences of becoming vegan and their perspectives on vegan advocacy.

In contrast to Kathy’s previous book, ‘PlantPowered Men’, which largely discussed health and fitness, this one focuses on animal rights.

The testimonies express the women’s concern for animals and a love of nature, Sarah Davison for instance stating that ’animal protection is the most pressing social justice issue of our time’.

Many eloquently describe the wake-up call they had on making the connection between what they were consuming and animal cruelty.

They refer to the trauma of discovering the reality of dairy farming and at feeling overwhelmed by the scale of animal suffering. Sara Kidd recalls the moment she lost her ‘vegan virginity’ after watching Earthlings, knowing that her life had changed for good.

These accounts will resonate with vegans who will feel invigorated by them; as Katrina Fox says "It’s beneficial to have a vegan tribe you can connect with".

For the broader audience of men as well as women, it may well provide the impetus they need to embark on a vegan way of life.

Review by Diane Smith The book is available from Amazon for £8.22: http://amzn.to/ZrbhNX

Vegan Finger Foods - More than 100 crowd-pleasing recipes for bite-size eats everyone will love.

By Celine Steen & Tamasin Noyes This book is the second collaboration from the cookery authors Celine Steen and Tamasin Noyes. The recipes are well written and easy to follow, reflecting their skills and experience. It was written with entertaining and snacking in mind, but also to liven up any meal. The beautiful pictures are enough to make you want to try the recipes straight away, even if you have lots of other stuff you should be doing.

I liked the functionality of this book: the clear layout, and the lack of extra blurb you find in some cookbooks. The authors include some menu suggestions, and label recipes that are

quick and easy, can be prepared in advance, or can be made gluten-free, all of which I can see being very useful.

Coming from American authors, you should expect some American ingredients, and some ingredients are difficult to source. However, I think it would be easy to make substitutions in most cases.

The recipes are diverse, and include many healthy ones. This is a book for those who like to cook from scratch and the list of ingredients for recipes are sometimes a little lengthy but with flavoursome results.

The Corn Fritters with Tomato and Thyme Gravy recipe (see page 25) was very quick and easy, and extremely tasty. I can see this becoming a dish I cook regularly. The Baked Jalepenos contrast a soft creamy filling with a deliciously crunchy coating. They were so irresistible that they didn’t even last until dinnertime. (I used regular breadcrumbs instead of panko crumbs in this recipe.) I loved the idea of mushroom bacon, and will be using it in my own dishes.

I’m looking forward to trying the Baked Buffalo Tofu Bites which also look like they might not last long enough to see a meal time, and the Vanilla Cream Tartlets topped with berries caught my eye. With so many recipes I want to try, this is a book I’ll keep coming back to, especially for inspiration for feeding my friends.

Review by Heather Graham Available from The Vegan Society shop for £10.99 vegansociety.com/shop/books Winter 2014 | The Vegan 41

Reviews & Notices Book reviews continued...

Zoopolis: A Political Theory of Animal Rights

By Sue Donaldson and Will Kymlicka Readers may be familiar with the name Sue Donaldson, author of Foods That Don’t Bite Back. With this book, Donaldson and partner Will Kymlicka have expanded on traditional animal rights theory (ART) to put forward a radical vision of how humans might live with nonhuman animals respectfully. Recognising the limitations of the welfare vs. abolitionist divide in ART, Zoopolis applies citizenship theory to show how we can bring full political recognition to animals. In this approach, domesticated animals are accorded full status as citizens. Wild animals are recognised as having their own sovereign territories. Liminal animals who live on the fringes of human communities, such as foxes, badgers and squirrels, are 'denizens', which recognises that denizens share spaces with humans but do not benefit from being full co-citizens.

It may seem far-fetched at first and, anticipating this, Donaldson and Kymlicka put down carefully constructed arguments drawing from not only political theory but also disability studies.

The overall effect is incredibly optimistic yet practical in terms of how we might one day live among other animals. This is a transformative alternative to the abolitionist view that any human interaction with animals can only be harmful.

Zoopolis recognises there are a multitude of beneficial relationships that are possible between humans and animals, and is a thoughtful guide on the rights and responsibilities implicit in all of them. The book complements existing theories, as ART may not always have an answer to the question what a vegan world would look like, and to which extent humans are allowed to interact with other animals.

Review by Kelly Somers

Notices Your views

Remembering Tobias Graf

The Vegan Society trustees and staff value and appreciate members’ feedback and input. In the coming months we will be holding a couple of events and undertake an online membership survey in order to hear your thoughts on how the society can best build on its achievements.

Our vision remains a world in which humans do not exploit other animals. Our mission is to make veganism an easily adopted and widely recognised approach to reducing animal and human suffering and environmental damage by means of meaningful, peaceful and factual dialogue with individuals, organisations and companies.

We are seeking your suggestions for the effective development of the society, making best use of limited resources. For example, should we educate public and private sector caterers, or influence manufacturers to expand their vegan range? Work with farmers interested in switching to crop farming? Focus on developing countries, their food security and nutritious plant-based meals? What would help non-human animals most? We would love to do it all, but we have to prioritise, and work in partnership with relevant organisations. We will notify members once we have specific details and we look forward to hearing from you.

The message about the death of our dear colleague, friend and founder of our company, Tobias Graf, has deeply hurt us all. Tobias died on September 2nd after a long illness.

As a pioneer of the vegan movement, he created and continuously improved the formula for success of his company AVE – Absolute Vegan Empire – to which the vegan online store allesvegetarisch.de is affiliated. Veganism and animal rights were the central points of reference in his daily work routine. His entrepreneurial vision enabled access to the vegan lifestyle for many people. With his innovative ideas, Tobias proved how diversified a meat-free diet can be.

He had the special ability to convince the people around him of his passion, and he also aroused the passion and joy in his colleagues to contribute to this great idea.

This fire still burns. His idea will be followed with sincere commitment, and every single one involved will put love and attention in their work to carry on Tobias’ lifetime achievement. With his warm and cheerful manner, his open-minded and empathetic nature, Tobias was and always will be a role model.

42 The Vegan | Winter 2014

Visionary and kind Tobias Graf as we remember him

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Letters

Letters Wish I had a camera

My legacy

I’ve seen two things in my life, which I’m doubtful I’ll ever see again. Many years ago I saw a young foal run over to a cow and start to suckle. The cow didn’t budge. Whilst in our garden, I saw two pigeons on my fence. One of them raised its right wing and placed it over the whole of the body of the other bird for about ten seconds. I needed a camera with me on both occasions.

I need to buy a new or second hand digital camera with automatic focus. Are there any members who are professional photographers and who could help me choose a good camera which includes taking pictures of snails at close range? Advice would be most grateful.

P.S. Your magazine has come on in leaps and bounds over the years.

A slap on the back for the volunteers is fine, but surely not by monopolizing the cover with five young people (readers, staff, volunteers?). The balance of the magazine suggests it is modelled on the lines of a supermarket counter freebie to entice customers with vegan products, recipes and the odd ‘celebrity’ plug.

Peter Singer and I [Food for a Future, Ed] published our best known books almost simultaneously (mine sold more than Animal Liberation in the early years because it was directed at a wider market, but Peter’s book achieved the great feat of making the subject acceptable to the academic world, whereas I, as it were, succeeded in reintroducing the wonderful Henry Salt’s more encompassing Animals’ Rights).

I have been a publisher and writer for most of my working life. My legacy ‘to a vegan future’ was ensured in the last days of ‘real’ publishing and joined-up thinking. But good things have come on some levels. My working, personal and family archives have found an institutional home in this country. So students, historians, and the ‘grazers’ should have time to catch up and perhaps create a more coherent structure.

Terry Springer

Jon Wynne-Tyson (90 years old)

Well done! […] Whilst I’m writing I thought I’d let you know that I’ve really appreciated the ‘Love Vegan’ campaign and graphics. Like so much of the recent work, I thought it was a well-informed strategy and well executed. Well done all!

Mark W

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.

44 The Vegan | Winter 2014

We feel that volunteers add substantial value to the organisation. Demand on people's time is high, and we appreciate the efforts of volunteers very much, hence making the unsung heroes visible on the cover. For much of The Vegan Society’s history, the society could not have progressed without volunteers. We truly appreciate their dedication and achievements.

Volunteering in charities benefits individuals, organisations and the wider community.

Jasmijn de Boo, CEO

‘Leaping bunny’ not vegan?

The need for vigilance with products that appear suitable for vegans is constant. The use of the leaping bunny does not mean that it does not contain animal ingredients or is in fact crueltyfree; it means that it has not been tested on animals. For example, Co-operative Blond fabric conditioner has a leaping bunny visual on the front, while the product note about containing animal ingredients is not so prominent on the back. Please, everyone, be vigilant, and preferably buy products with the vegan trademark.

Peter R Griffiths

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Up to £60 donation to the Vegan Society when you switch to Ecotricity* We’re an energy company unlike any other – we take the money our customers spend on their electricity and gas bills and use it to build new sources of renewable energy, such as windmills.

People:Power is at the heart of what we do – the more people who join us, the more sources of green energy we can build. Join us and we’ll donate up to £60 to the Vegan Society* – it couldn’t be easier to switch and takes less than five minutes.

Call us free on 03000 302 302 (quoting VEGAN1) or visit www.ecotricity.co.uk/vegan-society Terms and conditions *For full terms and conditions, please go to www.ecotricity.co.uk/vegan-society. **Our ethical pricing means all customers pay the latest, best price, no matter when they joined and regardless of how they pay.

You can see our latest fuel mix at www.ecotricity.co.uk/our-fuel-mix.

We hope you’ll never need to, but if you’d like to make a complaint or would like to see our complaints procedure, please visit www.ecotricity.co.uk/complaints or call us on 0845 555 7 100.