The Vegan Spring 1991

£5.95 plus 75p p&p

I

c iting more than 180 references in its 121 pages, Vegan Nutrition is the most

comprehensive survey ever undertaken of sci-entific research on vegan diets. This invalu-able publication will appeal to vegans, vege-tarians and other would-be vegans, as well as nutritionists, researchers, dieticians, general practitioners, and community health workers.

Includes summaries of main sections, high-lighted major points, information on all essential nutrients and their availability in vegan diets, easy-to-use tables of food sources of key nutrients, and a detailed index.

Orders to: The Vegan Society (Merchandise), 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA.

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2 The Vegan, Spring 1991

\ e g a t i Editor: Richard Farhall Vegan Editorial Committee: Amy Austin, Adrian Ling, Tim Powell Design and production by Up Design, Kingston-on-Thames Printed by KSC, TunbridgeWells Text printed on 100% recycled paper The Vegan is published quarterly by The Vegan Society Ltd Publication Date: March, June, September, December Copy Date: 1st of preceding month ISSN 0307-4811 © The Vegan Society Ltd The views expressed in The Vegan do not necessarily reflect those of the Editor or of the Vegan Society Council. Nothing printed should be construed to be Vegan Society policy unless so stated. The Society accepts no liability for any matter in the magazine. The acceptance of advertisements does not imply endorsement. Contributions intended for publication are welcomed, but unsolicited materials will not be returned unless accompanied by an SAE.

S O C I E T Y

The Vegan Society Ltd 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA Tel. and Fax. 0424 427393 Registered Charity No. 279228 Company Registration No. 1468880 VAT Registration No. 448 5973 95 President: Arthur Ling Deputy President: Amy Austin Vice-Presidents: Serena Coles, Freya Dinshah, Jay Dinshah, Cor Nouws, Donald Watson Council: Harold Atkinson, Amy Austin, Terry Bevis, Harry Bonnie, Lance Cruse, Clive Forest, Adrian Ling, Arthur Ling, Tim Powell, Rick Savage (Chair) Joint Hon. Treasurers: Harold Atkinson Terry Bevis

General Secretary: Richard Farhall Office Manager: Amanda Rofe Administrative Assistant: Kathy McCormack Hospital Liaison Officer:* Tim Powell Prison Liaison Officer:* Sandra Battram * Denotes voluntary posts Veganism may be defined as a way of living which seeks to exclude, as far as possible and practical, all forms of exploita-tion of, and cruelty to, animals for food, clothing or any other purpose.

In dietary terms it refers to the practice of dispensing with all animal produce — including meat, fish, poultry, eggs, (non-human) animal milks, honey, and their derivatives.

Abhorrence of the cruel prac-tices inherent in dairy, livestock and poultry farming is probably the single most common reason for the adoption of veganism, but many people are drawn to it for health, ecological, spiritual and other reasons.

If you would like more infor-mation on veganism a free Information Pack is available from the Society's office in exchange for an SAE. The Vegan Society was formed in England in November 1944 by a group of vegetarians who had recognized and come to reject the ethical compromises implicit in lacto-(i.e. dairy-dependent) vege-tarianism and consequently decided to renounce the use of all animal products.

If you are already a vegan or vegan sympathizer please support the Society and help increase its influence by joining. Increased membership means more resources to educate and inform. Full membership is restricted to practising vegans, as defined above, but sympathizers are wel-come as associates of the Society. Both members and associates receive The Vegan free of charge.

The Vegan Society Trade Mark is the property of the Vegan Society Ltd. The Society is prepared to authorize the use of its trade mark on products which accord with its 'no animal ingredients, no animal testing* criteria. Applications for use should be addressed to the General Secretary. Unauthorized use is strictly forbidden.

Contents Chairsay 4 Thoughts from the Chair

News 4

The CAP Doesn't Fit 6 EC madness and the urgent need for reform

KEYnotes on Nutrition 8 Health benefits

Spring Kill 9 A twist in the tale from 'Down Under'

Early Spring Soups 10 A soup fan invites us to indulge

Plants for People 12 A Review extra

Shoparound 14 New products

Young Vegans Go For It! 15 You write . . .

Prison Eye 16 An update

A Vegan in the Family Incredible Megan

16

How to Use — Tahini 18

Dear Janet 19 Your cooking queries answered

Proxy & Postal Voting 20 Constitutional ideas

Growsense 21 Key nutrients

Herbs: Their Value and Use in the Vegan Diet 22 Part 2

The Vegan Search for Love 24 Finding a compatible 'Significant Other'

Reviews

Postbag Over to you

26

27

Publications & Promotional Goods 28

Noticeboard 30

Information 31

Classified 32

Unless otherwise stated all illustrations by Juliet Breese

Cover by Paul Hanson

The Vegan, Spring 1991 3

C h a i r s a y . . .

The sublime and the ridiculous are often so nearly related, that it is difficult to class them separately. One step above the sublime, makes the ridiculous; and one step above the ridiculous, makes the sublime again. Tom Paine

Veganism can so very easily be portrayed as ridiculous: silly sentimentality - you're

more concerned about animals than starving people or the animals eat one another; idiotic impractical ity - if everyone were vegan, we'd be overrun with farm animals; dietary madness — what do you eat? or . . . but you can't bring children

up on a vegan diet; stupidly extreme - what's wrong with honey, bees aren't animals, they're insects, or what's wrong with wool, the sheep aren't killed for it. I'm sure we have all encountered these and many other put-downs. One's natural reaction is to become defensive or angry, but neither will persuade an obviously hostile or closed mind. Sincerity, however, can plant the seeds of doubt in one's adversary's mind; for example - by saying "My guiding principle is compassion, avoiding hurting or killing anything unnecessarily." The level of the discussion is thereby raised to the moral high ground from where a more sensible exposition of veganism can take place. One can avoid appearing self-righteous by including something in one's explanations that the person to whom one is speaking can relate; for example - allergies to cow's milk, feathers, wool; fears for their health from salmonella,

listeria, BSE etc.; their own greater awareness, avoidance of veal or tuna, involvment in Save the Whale, green issues etc.

We are all put to justifying our chosen lifestyle and are members of the Society so that it may promote greater understanding and acceptance of the vegan ethic. The Society has the difficult task of encouraging people to accept their duties to all life; asking them to look within themselves and change for the good of mankind, the animals and the environment. If the Society's literature, leaflets and the like are too self-righteous, strident or hectoring, they become a parody of the true message of veganism. A heavy responsibility is therefore laid upon the Council and staff of the Society but do not forget that you too, by your personal example, are a standard bearer for veganism.

The sinews of war, unlimited money Cicero

In the Gulf, once again humankind has taken up arms against itself, it is indeed sad that this dispute has been unable

to be solved without recourse to violence. We are told that it is to reverse the unwarranted aggression of Iraq and its annexation of Kuwait and to enforce the will of the world as expressed through 12 UN Security Council resolutions. Very noble sounding. The reality is more mundane; the ambition and greed of Saddam Hussein has ignited the fear of much of the rest of the world. The Arab countries of the coalition already feared Iraq and expect it, given the chance, to augment its military might with Kuwait's oil revenues, as it did with its own; while the industrialized world fears for its access to that precious and vital commodity, oil. It will be difficult not to weep as the toll of human suffering mounts and vast quantities of armaments costing millions of pounds are used to inflict this rather than alleviate it. Hope is our only solace against despair - in Greek legend, after Pandora's curiosity had released from a jar every ill into the world, she looked again into the jar and found hope.

Rick Savage

N e w s M E A T O U T The Great British MEATOUT is set to continue but in a slightly different format. The current organizing societies -The Vegan Society, VSUK, CIWF and Animal Aid - have concluded that the Gala event is now too much effort for comparatively little publicity! However, last year's experimental MEATOUT Fair held on 2 December at Kensington Town Hall was a definite hit — for much of the day there was breathing space only. At the 'traditional' VSUK Smithfield protest earlier in the day, wreaths were presented by representatives of the MEATOUT coalition. Rick Savage performed the function with due solemnity on behalf of The Vegan Society.

The 1991 MEATOUT Fair is scheduled provisionally for Sunday 1 December, again at Kensington Town Hall (but this time, by necessity, in the large hall). It is hoped that this year's Smithfield protest will revert to a march/demo format.

Wool H a z a r d Wool carpets may increase the risk of asthma in children, research into house dust mites has found. Dr Jill Price and colleagues from the department of paediatrics at Brompton Hospital, London found "significantly higher levels" of airborne house dust mite anitigen in houses with wool carpets. Independent 12.10.90

Apology Apologies to those of you who've written to the office recently and have not received a reply for some weeks. Staff permanently have trouble coping with the workload but the early part of the year is especially difficult due to the need to process the bulk of the Society's membership renewals. Your correspondence will receive priority consideration if it is accompanied by an SAE or your membership number is quoted.

Cabbage Protection Women who eat plenty of cabbage may be protecting themselves from breast cancer, according to scientists at the Institute of Hormone Research, New York. A compound found in cabbage, 3-carbinol, helps to

cause the breakdown of a female sex hormone linked with breast cancer. Sunday Independent 8.7.90

Raffles The 1991 Festive Raffle -Food For All - resulted in a net gain to the Society of £1,524.46 and a donation to Find Your Feet of £169.39 (see 'Postbag', page 27).

Members and associates will find two books of 1991 Grand Cruelty-Free Draw tickets enclosed with this Vegan. Please do your best to sell them to friends, relatives etc. - it's the Society's principal fundraising event. Unfortunately the Society is not yet in a position to stop members/associates receiving unwanted tickets. If this applies to you, our apologies -please dispose of the tickets as you see fit.

B a t t e r y Power The Department of Energy has given the go ahead for a power station fuelled by chicken droppings to be built at Eye, Suffolk. The £20 million plant, developed by Fibropower, London, will use 200,000 tonnes of litter a year which will be

converted into enough electricity to supply 10,000 homes. Meat Trades Journal 27.9.90

Sell Out The Vegan Society-initiated Festive Turkey leaflet - a joint venture with the VSUK, Compassion in World Farming and Chicken's Lib - proved a huge success with nearly 1/4 million leaflets being distributed by individuals and groups in the run up to Christmas.

Colon Risk An American study of more than 87,000 women shows that women who eat beef, lamb or pork daily run up to twice the risk of developing cancer of the colon, the fourth commonest cause of cancer in women in Britain.

The scientists found a "surprisingly strong and clear" association between eating red meat regularly and colon cancer, which affects annually 9,200 women and 7,500 men in Britain. Independent 14.12.90

Forbidden F r u i t ' Crabs, lobsters, shrimps and other shellfish could provide a cheap and abundant raw material


for a preservative that extends the shelf life of fruit. Because the preservative is derived from 'natural' sources it could be more acceptable to consumers than synthetic preparations such as alar.

Researchers at Queen's University, Belfast have developed the preservative from chitin, the hard component within the shells of crustaceans. Chemically modified it can be dissolved in water to form a transparent gel. Apples coated with the gel stayed fresh for at least six months. New Scientist 19.1.91

Residues The British government has decided to prosecute farmers after the discovery that at least one pig in 20 and other meat animals are contaminated with drug residues. Prosecutions are expected by the middle of the year.

The most frequently misused drugs are antibiotics which are fed to livestock to boost weight or injected to halt infections which spread rapidly among intensively raised herds.

Some farmers are implanting sex hormones in cattle, although the drugs were banned by the European Community in 1988. Guardian 24.12.90

Walkover The 'Walk for Life' organized by Cleveland Action for Animal Rights last August raised £250 for the Society. Thanks to all who took part.

Food Survey As usual, the Annual Report of the National Food Survey -Household Food Consumption and Expenditure 1989 - provides some interesting statistics.

Household consumption of liquid milk declined by 2% between 1988 and 1989 and within this there was a 17% increase in consumption of low fat milks. Egg consumption declined by 14% over the year. Household consumption of butter and margarine continued to decline with an overall drop of some 10% between 1988 and 1989. There was a small decline in consumption of honey. Expenditure on all major vegetable groups increased and consumption of both fresh fruit and fruit juice rose in 1989.

The National Food Survey for the period July to September 1990 shows household consumption of meat and meat products to be down 7% on the

same period in 1989. MAFF Food Safety Directorate Information, January 1991 Meat Trades Journal 13.12.90

Ewe Mastitis A three-year survey of over 30,000 lowland ewes found about 5% had mastitis; a similar survey of hill ewes found the incidence of mastitis was less than 1%.

According to Gavin Watkins, research assistant at the Royal Veterinary College, Herts: "Even mild mastitis in sheep will result in permanent damage to the udder, usually in the form of abscesses, and ewes are often culled as a result."

Devotion " . . . Mind you, I have heard of several cows which go to enormous lengths to be reunited with their offspring. One old marshman in Norfolk told me of the time he had lived upriver from us and had sold a calf to another farmer. By road, the buyer's farm was about six miles away, but as the crow flies, it was just across the river.

This river was wider than the Dee, about 18ft. deep in places and with strong tidal currents. From her field on one side of the river, the cow heard her calf calling to her from the other side. She broke through the fence, ran down to the river's edge and plunged straight in. Despite being swept downstream with the current, she managed to make it to the opposite bank and pulled herself out. From there she plodded back upstream and eventually found her way to the calf - much to the amazement of its new owner." Sue Watts, Farm Journal (Aberdeen) 17.11.90

Famous Vegans • Carl Lewis, Olympic sprinter • Lindsay Wagner (the 'Bionic Woman') • Benjamin Zephaniah, Rasta poet

Animal Rescue Recent months have seen a dramatic escalation in large-scale animal rescue. In early November members of the Animal Liberation Front (ALF) rescued eight beagles from Boots laboratories, Nottingham. In early December a number of beagles were taken by the ALF from Bristol University's dog unit and 170 chickens were rescued from seven poultry

farms in southern England by the Band of Mercy (see 'Noticeboard').

On Christmas Eve ALF members rescued 64 cats from Oxford University's main cat holding centre at Nuneham Courtney, whilst in early February the ALF took 234 animals from Oxford University's animal breeding centre at Northmoor. Turning Point Jan-Mar 1991 Band of Mercy press release 3.12.90 Observer 32.91

Hunt Sab Killed On Saturday 9 February, Mike Hill, 18, a hunt saboteur from Somerset and worker at Freshfields Animal Rescue Centre, Liverpool died after being run over by the trailer of the hound truck belonging to the Cheshire Beagles, a hare hunt.

Though shocked (there but for the grace of G o d . . . ) , many of us who have been on the receiving end of hunt violence and intimidation will, sadly, feel a sense of inevitability arising out of this tragedy. Time and time again those who take pleasure in inflicting wanton violence upon wild animals have shown that members of their own species are also considered 'fair game'.

On the following Monday, over 20 people were arrested and remanded in custody following a demonstration at the hunt kennels in Dodleston, Chester. Robin Webb kindly represented the Vegan Society at Mike's funeral in Yeovil on 19 February.

Freshfields Animal Rescue Centre is a small vegan-run sanctuary on the outskirts of Liverpool/Southport. I suggest that a donation in Mike's memory would be both an appropriate and welcome gesture at this difficult and upsetting time. Contact: Freshfields Animal Rescue Centre, East Lodge Farm, East Lane, I nee Blundell, Liverpool L29 3EA. 051 931 1604.

Richard Farhall

Striking While strikes now account for 31/2 million lost working days each year, food contamination causes the loss of 8 million working days (through plant shutdowns and sickness). Reported incidents of food poisoning have risen 50% each year in the past decade.

In 1989 scares cost the beef industry £100 million, cooked chicken manufacturers £40 million and the egg industry £33 million. In spite of the slaughter of 1.8 million birds in the 20 months to October, salmonella enteritidis poisoning in humans is increasing - up 25% in 1990.

A report by Yorkshire public health officers found that one in seven snack bar sandwiches contains potentially fatal listeria bugs.

A survey of 1,000 people in England and Wales about food safety fears found that many more people mentioned BSE and salmonella than any other food concerns such as the use of additives. Daily Telegraph 11.10.90 & 30.1.91 Guardian 8.10.90 Meat Trades Journal 25.10.90

In Brief • The traditional high street butcher is disappearing at a rate of 20 every month. The total number of butchers has halved to 16,000 in the last decade and another 6,000 are expected to close in the next 10 years. Daily Telegraph 29.10.90

• In Britain, two out of three thoroughbred racehorses suffer lameness each year, and 175 -about 1 % - die during races. Guardian 31.8.90

• A third of teenagers questioned by the National Dairy Council said they had given up meat completely or cut down. Daily Telegraph 8.8.90

• In December Lincoln magistrates fined Daylay Foods £3,000 plus £5,000 costs after battery hen eggs were labelled as free range. The Times 8.12.90

• Only seventy-three of mainland Britain's 852 abattoirs meet EC standards. Farmers Weekly 21.12.90

• According to a study published in the British Veterinary Journal, almost 70% of sheep may be bruised in transit to a slaughterhouse. Daily Telegraph 22.11.90

• Set-aside land in Scotland currently comprises 47,250 acres. Payments to fanners totalled £2.279 million in 1989/90; an estimated £4.22 million will be spent in 1990/91. Farmers Weekly 26.10.90


THE GAP DOESN'T FIT

As national and sectional interests continue to vie over reform of the

Common Agricultural Policy, Lindsay Gamsa-Jackson

examines the background

Why should we be concerned about the Common Agricultural Policy (CAP) of the European

Community (EC)? Well, like all EC citizens, we pay for it. Some of us pay as taxpayers ($44 billion annually, The Economist, 14.7.90), but all of us pay as consumers in higher prices and higher VAT ($54 bil l ion annual ly , The Economist, 14.7.90). Other figures, from the Organiza t ion of Economic Co-operation and Development (published by the Consumers in the European Community Group in 1989) put the total cost at £13.50 per week for an 'average' family of four.

According to Brian Gardner (Guardian, 26.9.90) the cost of the agricultural fund to the EC (excluding the indirect costs to EC consumers) is £20 bil l ion per year. To put this enormous EC figure into perspective, the CAP consumes a staggering two thirds of the EC budget.

The CAP subsidizes the production of beef, milk and butter (amongst other things) at prices which make it impossible to sell . Apart f rom the massive cost, and waste, the CAP is also bad for the envi ronment , bad for consumers, an obstacle to world trade, and an encouragement to agricultural fraud. The money benefits mainly the richer farmers, although the CAP was created partly to prevent small ones going bankrupt. The CAP only provides short term benefits even for the better off farm owners!

Setting agricultural land aside . . . can be used as a subsidy f o r

veganic f a r m i n g

On the positive side, the CAP does give a tiny proportion of its budget to measures to subsidize part icular agr icul tural ac t iv i t ies , for instance setting agricultural land aside. Although intended to cut overproduction, this can be used as a subsidy for veganic farming. So the next time someone tells you that vegan-organic farming couldn't produce enough food, point out that in Europe there is already so much food that it is cheaper for the EC to pay farmers to grow weeds, than it is for them to buy and store unsaleable produce!

Origins of the Mess The European Community set up the Common Agricultural Policy at a time when Europe imported a lot of food, to try to make the EC as self-sufficient in food as possible. The basic concept was to subsidize agriculture by stabilizing the


price of farm produce. Since that time, EC agriculture has become much more efficient, and EC farmers now produce more food than they can sell on the world market.

The main costs of the CAP come from fixing prices above market rates by means of 'intervention'. When the local market price drops below the set EC ' intervention pr ice ' , the intervention agency in the relevant country buys the unsaleable produce from the farmers. The agency arranges for it to be stored (at great expense) until either the price rises and it can be sold again, or it can be converted into something else which can be sold (e.g. milk is added to animal feed for cows, to boost milk production), or it is given away to charities (in small quant i t ies) , or as food aid. The last category is the smallest, partly because the produce stored is unsuitable for those receiving aid. In pract ice , if s tocks become too great while prices are still low, then the produce is sold off at a loss.

Why should a f a r m e r care w h a t his tomatoes t a s t e like, if his

country's intervention agency buys t h e m by the ton and

ploughs t h e m into the ground?

Foreign imports are raised in price to match local prices by import levies, which is why major food exporters to Europe (like the USA) want the CAP scrapped. This was a major cause of disagreement at the General Agreement of Trades and T a r i f f s (GATT) Confe rence . Recent pressure f rom GATT on the EC to reduce subsidies by 30% is to be welcomed. Mercifully, poor countries in Africa, the Caribbean, and the Pacific are exempt f rom 95% of import levies, but the (relatively) poor farmers of the new regimes of Eastern Europe still have to pay up.

Consequences The most obv ious resul t of all this intervention is mountains of produce that nobody wants to buy. According to f igures publ ished recently (The UK Intervention Board Annual Report, 1990), the EC had the fo l lowing tonnages of animal products in storage in March 1990: beef - 95,000 tons; butter - 89,000 tons; skimmed milk powder - 13,000 tons; plus smaller amounts of veal, fish, mutton, pork and cheese! This represents a vast amount of unnecessary animal suf fer ing and a co r respond ing ly vast waste of our money.

Apart from the cost of intervention,

the e f f e c t of in te rvent ion on pr ices makes it impossible to buy produce (including grains, olive oil, wine, fruit, vege tab les and legumes) be low the artificially high intervention price. This is cos t ly fo r c o n s u m e r s . W o r s e for c o n s u m e r s is the f ac t the CAP e n c o u r a g e s f a r m e r s to ignore food quality in favour of quantity. After all, why should a f a r m e r care wha t his tomatoes taste l ike, if his coun t ry ' s intervention agency buys them by the ton and ploughs them into the ground?

As well as the m a j o r subs id ized products, there are also subsidies for, or impor t l ev ies on, eggs , pou l t ry , silkworms, wine and tobacco. Although they don't make up a large part of the bill for the CAP, some of them are at leas t as ob j ec t i onab le as the beef mountain.

The Environment The C A P is a d i sas te r fo r the environment. It encourages intensive agriculture by guaranteeing prices when there is no demand. Guaranteed prices also lead farmers to grow only the one crop with the highest yield, rather than a mix of crops which fare d i f fe ren t ly depending on weather conditions (as an insurance policy). This monocul ture encourages pests to build up in the soil to such levels that they can only be controlled by pesticides. Were it not for the r ise of chemica l f e r t i l i z e r s , monoculture would also deplete the soil of nutrients for the crop chosen. It also looks very boring!

The f a r m e r s a r e in f o r shock when subsidies a r e w i t h d r a w n

Paradoxically, the CAP scheme to set land aside encourages farmers to set aside their least fer t i le land, and to intensify production from the remainder, in order to compensate for the loss of income. New schemes to promote less in tens ive f a r m i n g may be be t te r (according to a World Wide Fund for Nature report), but are not promoted by member governments because only part of the cost is to be paid by the EC.

F a r m e r s One of the aims of the C A P was to prevent rural unemployment , due to small ine f f i c ien t f a rms (or those in regions unfavourable to agriculture) go ing bankrup t . In f ac t , because subsidies are linked to farm production, the biggest and most efficient farms get most subsidy! Several commentators have suggested that the Communi ty switches support to small farmers by

abandon ing suppor t f o r s p e c i f i c products, and giving money to support farmers on a low income instead (as they do in the USA). This would also cost a lot less, and avoid the nightmare of milk lakes and the like. At present only 5% of the C A P ' s f u n d s go s p e c i f i c a l l y to regions where agriculture is in decline.

The farmers are in for shock when subsidies are withdrawn. Without them animal fa rming in the UK would be much less p r o f i t a b l e . A l t h o u g h the subs id ies p ro t ec t aga in s t s e a s o n a l variations in demand, they are no long-term p ro t ec t i on aga in s t c h a n g i n g patterns of eating (e.g. lack of demand for cholesterol and BSE-ridden beef ) and changing markets outside the EC (e.g. Eastern Europe will want to sell to the EC, since the USSR can no longer afford to buy its produce). When the crunch comes , there will have to be major changes in EC farming.

Fraud The CAP also favours agricultural fraud. In the l a tes t r epor t of the Br i t i sh In te rven t ion Board the re w e r e 30 " i r r e g u l a r i t i e s " , i n c l u d i n g 11 prosecutions. If the fines levied in 15 months in the UK alone came to £50,000 (plus a fur ther £40,000 in rec la imed subsidies), you begin to wonder how much the undetected fraudulent claims for subsidy cost the EC! These are only tiny compared to the total cost of the CAP, but they are also unnecessary and undesirable.

The Future It seems impossible that the CAP in its present extravagant form will survive inde f in i t e ly . Wor ld t r ade is too important to the EC to be obstructed by its agricultural subsidies. The present sys tem is d o o m e d to c r ea t e eve r increasing mountains of milk products (at £4 billion upwards, per year) and mea t (an es t ima ted 5 0 0 , 0 0 0 tons of bee f ) , at ever r ising costs . Soon the sys tem which c rea t ed the p r o d u c e mountains must be reformed.

F u r t h e r Reading

The best single introduction to the issues I have found is produced by the Consumers in the European Community Group (24 Tufton Street, London SW1P 3RB). Its 1984 booklet Enough is Enough: The Common Agricultural Policy costs only £1, and is written in clear English. It also produces free briefing papers on a range of topics (e.g. BSE), and cheap booklets on subjects such as lobbying, and EC food policy. It is working for the reform of the CAP, and is financed by a grant from the Department of Trade and Industry (DTI).


NOTES ON NUTRITION

T H E HEALTH BENEFITS OF A VEGAN DIET

Tim Key summarizes the evidence to date

Research on the effects of d i e t on h e a l t h ha s e x p a n d e d enormous ly

over the last few years and is n o w g e n e r a t i n g e x c i t i n g results, but our understanding of t h e s u b j e c t is f a r f r o m complete . W e know quite a lot about the characteristics of vegan die ts and of average vegans, but there is still very little reliable information on t he l o n g t e rm hea l t h of vegans , so that we have to discuss the effects that would be p r e d i c t e d f r o m our k n o w l e d g e of shor t t e rm effects, and of the experience of vegetarians in general.

Cholesterol The most consistent finding from studies of vegans is that, on average, they have a lower level of cholesterol in their blood than omnivores. This is largely due to their low intake of saturated fat, extremely low intake of cholesterol, and high intake of unsaturated fat. Vegan diets are also rich in 'soluble' fibre in beans, oats, fruit and vegetables; unlike the fibre in wheat bran, this type of fibre has a cholesterol-lowering effect.

People with high blood cholesterol concentration have a greatly increased risk for developing and dying from coronary heart disease, the commonest cause of death in Britain. The strength of the relationship between cholesterol

and heart disease has sometimes been underestimated, partly due to misinterpretation of statistics, and partly because of the prejudice that most people in Western countries have cholesterol in the 'normal' range. A recent study in rural China, where the diet contains very litde meat and virtually no dairy products, has suggested that almost no-one in the West has a normal cholesterol concentration. Both heart disease and average blood cholesterol levels in rural China are very much lower than in Britain, and even within the Chinese range of cholesterol those people with the lowest cholesterol have the lowest risk for heart disease.

Studies of vegetarians, who typically have cholesterol levels inbetween those of vegans and omnivores, have shown that they suffer less heart disease than omnivores. There is as yet little direct information on the rates of heart disease among vegans, but their low cholesterol levels suggest that rates will be very low.

Obesity and Diabetes The other very consistent finding from studies of vegans is that they are rarely obese. The reason for this is not certain, but is presumably due to consumption of more high fibre, high bulk, low fat foods.

The health advantages of avoiding obesity are considerable; most people do not enjoy being obese, and obesity increases the risk for developing

several serious diseases including heart disease and cancer of the uterus.

Obesity is also very strongly related to the risk for adult-onset diabetes. Other aspects of a vegan diet such as the high intake of pulses and unrefined carbohydrate foods (e.g. brown rice and pasta) probably also help to prevent diabetes from developing. A low mortality from diabetes has been recorded in vegetarians, but there is little information yet for vegans.

Colon Cancer and other Digestive Tract Disorders The causes of cancer of the colon (the large intestine) are not yet fully understood, but there is accumulating evidence that risk is increased by a high intake of meat and/or saturated fat, and decreased by a high intake of vegetables and of dietary fibre. For all these reasons vegans should have a lower risk for colon cancer than omnivores. There is little definite information on this yet, but there is evidence that vegetarians in general have a reduced risk for colon cancer.

A high fibre intake also prevents constipation and probably helps to prevent a number of other disorders of the digestive tract including gallstones and diverticular disease of the colon.

Other Chronic Diseases Some studies have suggested that vegans and vegetarians have lower blood pressure than omnivores. The results, however, have not been entirely consistent and it now appears to be unlikely that a vegan diet has any specific blood pressure-lowering effect. The best advice that can

currently be given for preventing high blood pressure is to avoid eating a lot of salt, drinking a lot of alcohol and becoming obese.

There is a lot of interest in whether some aspects of a vegan or near vegan diet may reduce the risk for breast cancer in women and prostate cancer in men. The hypothesis is that a low fat, high fibre diet may either reduce excessive hormone production or speed up the breakdown and excretion of hormones. Some effects of diet on the metabolism of sex hormones have been found, but their medical significance is not yet known.

Food Poisoning There is little definite information on the incidence of food poisoning in vegans. However, most of the common types of food poisoning in Britain originate in animal foods such as chicken, eggs, ice-cream, meats etc. It is therefore likely that vegans enjoy substantial protection against food poisoning, although poisoning from plant foods certainly can occur if foods are not prepared in hygenic conditions or are kept for a long time, especially at warm temperatures.

Conclusions Several of the characteristics of a sensible vegan diet are likely to reduce an individual's risk for developing a number of diseases, some of which are commonly fatal. Most diseases can arise due to a number of causes, so that it is unreasonable to expect a vegan diet to provide complete protection! Many factors other than a good diet are important in maintaining good health, such as a clean environment, exercise, rest, happiness - and not smoking.

KATZ GO VEGAN Vegecat and Vegekit (vegan supplements), combined with recommended homemade recipes, provide your cat with all the necessary nutrients for a healthy, balanced diet.

5.5 oz Vegecat (10 weeks supply) £6.50 + 45pp&pper tub 5 oz Vegekit (6 weeks supply) £6.40 + 45p p&p per tub Recipe sheet provided. Cheques/POs payable to: Katz Go Vegan Orders to: Katz Go Vegan, Vegan Society, Box 161,7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA


SPRING by Andrew Jones

Spring was heralded by new life, as though the earth stretched up through the soil and formed

flowers with which to adorn herself. Electric yellow wattles marked her first efforts and, with success bringing new confidence, these were followed by a riot of forms and colour.

Nothing was immune from this upwelling of life. People flirted and sent each other flowers on impulse, relying upon nature's honesty to symbolize their own feeling and desires.

Instinct led the young cow to seek shade and shelter under the tall eucalyptus trees by the creek. There, amongst the bracken fern and bounded by blackberries, she felt the calf emerging from inside her. Minutes later she licked away its birth sac and reassured it by gently nuzzling its face. Two soft brown eyes regarded her with wonder. On shaky legs the calf stood and tasted for the first time the sweetness of its mothers milk.

"That young heifer dropped her calf yet Bob?" inquired Nan as she prepared potatoes for the night's meal.

"She looks like a bloody diamond cutter at work," thought Bob grumpily, but replied directly to the question. After all, she'd lived through the Depression and if half rotten potatoes were good enough then . . .

"I reckon she'll be a great milker", continued Nan, "nice long teats."

"We don't milk by hand these days Nan, so it doesn't matter much."

"Still it's good to see." "I took 'em up to the paddock by the

loading ramp; we'll have a full load for the yards on Wednesday."

"Now if they saw the mother, I 'm sure you'd get a better price," mused the old lady.

"They couldn't care," retorted Bob wearily and took his leave from the elderly font of knowledge before she could say anything more.

To the calf's recently awakened senses, everything was new. Some, like the smell and touch of its mother, brought feelings of comfort and security. Others like the orange butterfly sitting on a daisy were astonishing. The strange two-legged creature that had driven them away from their creek haven seemed threatening, as he whistled and shouted to get them moving.

Now in the fading light of the evening, the sky's colours were drained of life and darkness approached.

Bob leaned against pen 32 and talked to some of the familiar faces. The auctioneer's voice rang out clearly above their conversation, offering a pen of quality steers, probably to a meat works. There was no real need for him to linger at the sales except to 'talk shop'. His calves were

always sold through the same firm his father had dealt with and the cheque arrived in the mail. Anyway, Spring prices were down due to oversupply. It happened most years.

Across from the sheep pens, the calves were housed ready to be sold. Grouped according to age and size, most from the local dairy farms were less than one week old. In place of an attentive mother they were prodded and poked into their stalls to huddle forlornly together as orphans. Eyes once displaying youthful wonder were now filled with fear and uncertainty.

The transition from a world of nuturing care to this one of harsh appraisal had been bridged by a trip on the back of a truck. The jerky, bumpy ride in the grated cage left the calves bewildered.

Her shopping bag was light since today was Tuesday. She did most buying for herself on Friday but the cats needed more food. She took in strays whenever they arrived; the cats somehow knew that this old, frail lady would look after their needs. She enjoyed their company, the house was too quiet since her husband had died and it did her good to have something to do. Oh, they took some feeding alright but her needs were simple now and she didn't mind buying the food to keep them.

She loved her cats, she loved all animals and wondered how people could bear to turn them out or mistreat them. It just wasn't right. Looking at the brightly coloured cans on the shelf, she selected eight cans of 'Beefy Cat'.


EARLY SPRING SOUPS

Soup fan Richard Youngs introduces some of his favourite recipes

If heaven exists then I imagine it to be a place that serves soup. There is

no th ing more comfort ing than a bowl or mug, freshly made and

steaming. There is also little that is easier to make. It is difficult to go wrong — I think it was Clement

Freud who said that soup could be made f rom anything — and I have

made successful soups using ingredients as unlikely as oats and peanu t butter. Developing a soup

repetoi re is very useful, for soups can make an ideal first course or can be the basis of a smaller meal. Here are

a few unusual recipes and a couple of s tandards that have served me well.

All quantities make sufficient to serve 2.

CARROT ANDPEANUT BUTTER SOUP

This is a curious soup that looks like carrot, smells like peanut butter, and

tastes somewhere in between. The combination is pleasing and the thick texture ideal for a cold early Spring.

1 tablespoon of sunflower oil 1 shallot or small onion, roughly chopped

3 oz (85g) carrot, roughly diced 1 teaspoon of unsweetened peanut butter

1/2 pint of stock Additional water

Salt to taste

Over a medium heat saut6 the onion with the sunflower oil until transparent. Add the carrot and saut6 for a further 5 minutes. Then add the peanut butter and the stock. Bring to the boil, cover, turn heat down to low. Simmer for 20 minutes. Remove from heat and liquidize. Return to saucepan and add water until a pleasing consistency. Heat, season and serve immediately.

GOURMET GREEN END SOUP

The secret of this soup is to go easy on the greens. However, I say this as one

who would never eat them when young. It is based on a cabbage soup I ate while

in the Dordogne. Despite the French influence and the alcohol it is a light

soup, and it would make a perfect first course for entertaining friends.

1 tablespoon of sunflower oil 1 shallot or small onion, finely chopped

1 brussel sprout top or equivalent, roughly chopped

1 glass vegan white wine 1/2 pint of stock

Additional water Salt and pepper to taste

Over a medium heat saut6 the onion with the sunflower oil until transparent. Add the brussel sprout top and saut6 for a further 5 minutes. Next add the wine and the stock. Bring to the boil, then turn down to simmer for 15 minutes. Do not cover, the alcohol can then escape, leaving behind a distinctly 'gourmet' taste! Add additional water as required, season and serve.

POTATOANDOATSOUP

In my view, with its thick creamy texture, this is the ultimate Winter and early

Spring soup. The ingredients are basic, but the flavour is more than the sum of

the parts.

1 tablespoon of sunflower oil 1 shallot or small onion, finely chopped 1 medium sized potato, roughly diced

1 level tablespoon of oats 1/2 pint of stock

Additional water Salt and pepper to taste

Over a medium heat saut6 the onion with the sunflower oil until transparent. Add the oatmeal, salt and pepper, and cook for 5 further minutes, stirring constantly. Add the stock and potato. Bring to the boil, turn down heat, cover, and then simmer for 30 minutes. Liquidize, return to saucepan, and add additional water as desired. Heat and serve.


MIXED VEGETABLE SOUP

A versatile soup whose ingredients can be varied depending on availability.

Variations on this theme can be a good way of using up odds and ends. I like to

include the lentils—perhaps a token gesture towards giving the soup a

protein base.

1 tablespoon of sunflower oil 1 oz (30g) leek, roughly chopped

1 medium sized potato, roughly diced 1 oz (30g) carrot, roughly diced

1 oz (30g) parsnip, roughly diced 1 level tablespoon of split red lentils


Salt and pepper to taste

Over a medium heat saut6 the leek with the sunflower oil for approximately 5 minutes. Add the potato, carrot and parsnip. Cook for a further 5 minutes. Add the stock and lentils. Bring to the boil, turn down heat, cover and then simmer for 30 minutes. Liquidize, return to saucepan, and add water until required consistency. Heat, season and serve immediately.

LEEKAND POTATOSOUP

An old favourite, and one you will probably know, but I include it like the singer who sings the old standards —

it's always pleasing to experience interpretations. In California, their

seasons being as they are, it is served as a chilled Summer soup. I find it far more

satisfying served piping hot.

1 tablespoon of sunflower oil 1 shallot or small onion, roughly chopped

3 oz (85g) of leeks, roughly chopped 1 medium sized potato


Salt and pepper to taste

Over a medium heat saut£ the onion and the leeks with the sunflower oil for approximately 5 minutes. Add the potato. Cook for a further 5 minutes. Add the stock, turn down heat, cover and then serve immediately.

MEDITERRANEAN LENTIL SOUP

This is sweet, fiery and quite possibly an acquired taste. Variations can be made

throughout the year, but the recipe offered here uses late Winter and early

Spring produce.

2 tablespoons of extra virgin olive oil 1 oz (30g) leek, roughly chopped 1 oz (30g) carrot, roughly diced

3 oz (85g) tinned tomatoes 1 level tablespoon of split red lentils

1 dried chilli pepper 2 cloves of garlic, crushed

1 teaspoon of mixed dried herbs 1/2 pint of stock

Additional water Salt to taste

Over a medium heat saut6 the leek, carrot, chilli and herbs with the olive oil for 5 minutes. Next add the tomatoes, lentil, garlic and stock. Bring to the boil, turn down heat, cover and then simmer for 20 minutes or until the lentils are soft. Liquidize, return to saucepan, and add water as desired. Heat, season and serve.

P o e t r y

CITYSCAPE Hoards of stamping feet

barging past following each other

through barriers en mass

Overflowing streets suspend tranquillity Odors of McDonalds fall like acid rain on

City-bred Spilling out past Shining frontal

in unending spewing Stench

Kids faced like stones careworn

Plastic foods litter-wrapped lie camouflaged

Teenage swagger flaunts animal hide

One vegan passes downcast

Dawn Collins

I NEVER THOUGHT I never thought

I was doing wrong, I suppose I just assumed

That everything That pleased my tongue

Was there to be consumed. I never thought

Of how you lived, Of how you squealed and cried;

Of how it felt To be enslaved,

Or even how you died. I never thought Of how it hurt

When knife sliced nerve and vein, When you were hung

And left to drain Your blood and life away in pain —

Now my head hangs, and hangs in shame, How evil, vile,

Defiled by tasting death, and while You suffered I just smiled

And chewed And swallowed. But now I know. Danny Ratnaike


\EVlEty

PLANTS by Anna Lewington

Natural History Museum Publications £19.95Hdbk, 232pp

The Editor of The Vegan, Richard Farhall takes a look at an important addition to the vegan propagandist's armoury

detergent and stabilizer elements are genera l ly de r ived f r o m palm and coconut oi ls . Unl ike shampoos , the primary active ingredients in most hair conditioners are extracted from tallow rather than plant oils. Gone are the days when the ashes of burnt bees and goat's dung were once used to benefit hair — though lanol in and an ima l -de r ived protein remain.

Derived from wood pulp and cotton l in te rs , c a r b o x y m e t h y l ce l lu lose or cellulose gum is used in large quantities in toothpaste manufacture. Other plant-derived ingredients include glycerine -de r ived f r o m plant oi ls ; sorbi to l -derived f rom wheat or maize starch; foaming agents - derived from coconut or palm; and alginates from seaweeds. Common f l avour ings include: mint , vanilla, aniseed, fennel and citrus. And then there's the applicator - many plastic toothbrushes are made from cellulose acetate, derived from wood pulp (reacted with various chemicals).

Because of its cost (a familiar theme) soyabean oil is now the most widely used base in cosmetic production. Plant gums (such as guar, arabic) and plant waxes (carnauba and candellila) play an important part in cosmetic manufacture. Ca rnauba is an essen t ia l l ips t ick ingredient; candellila can be found not only in lipstick but also in shoe, floor and car polishes.

Henna, sold in its natural state as a hair dye may also include other plant materials such as indigo, yielded by ground coffee beans.

Towards the end of this chapter -and indeed on one other occasion - the author inexplicably appears to attribute p l an t -de r ived s ta tus to an an imal product! Describing hairspray: "Though these [plant res ins] are most ly now rep laced wi th syn the t i c po lymers , shellac, a dark red transparent resin produced by the action of lac insects on the twigs of the Indian tree Ficus benghalensis and other species, may still be used."

The title promises much; the book d e l i v e r s a w h o l e lo t m o r e . P r o f u s e l y and b e a u t i f u l l y

i l l u s t r a t e d a n d d e s i g n e d to an exceptional ly high standard, Plants for People i s a f a s c i n a t i n g , f a c t - r i c h e x a m i n a t i o n of our t aken- for -gran ted reliance on plants and materials derived f r o m t h e m . Dip at your l e i su re and , without having to unduly strain the old g r e y m a t t e r , a p p r e c i a t e - and occasionally wonder at - the many and v a r i e d w a y s in wh ich we use p l an t s daily.

Since its first tentative descent out of t h e t r e e s , d i r e c t l y or i n d i r e c t l y ou r species has depended on plant life for its very surv iva l . Plants p rov ide us with bas ic n e e d s such as food , shelter and warmth - as well as medicines, washing materials, leisure and transport. As well as i nves t i ga t i ng the ro le of the p lant k i n g d o m in t he m o d e r n d e v e l o p e d world, Anna Lewington also traces the origins of a huge array of plant material-c o m p r i s e d p r o d u c t s , a n d d r a w s o u r attention to the importance of plants to indigenous peoples.

P l a n t - d e r i v e d m a t e r i a l s a n d substances surround us, whether we are

sitting at a computer terminal bashing ou t a book r e v i e w or eking out a precarious existence in the unforgiving Arctic . . .

Getting S t a r t e d T h e first chapter , 'S tar t ing the d a y ' , examines the p lan t -de r ived oils and extracts, gums, waxes and fibres, we (consciously and unconsciously) use to wash and dress ourselves each day.

In 1988 the British spent over £85 million on toilet soaps! Traditionally the main ingredient of British soap is tallow, der ived f r o m s laughtered sheep and cattle; however, the rising cost of tallow has forced many soap manufacturers to increase the proportion of plant oils in their products . The Afr ican oil palm produces more oil (for soap-making and ed ib le use ) per hec ta re than can be obtained f rom any other vegetable or animal source.

The actual herbal extract in your rosemary, nettle or chamomile shampoo of ten amounts to less than 2% of the total volume! However, the significant

Bulrushes used for weaving


Keeping Covered Though cotton is the most widespread natural fibre in use today, there are other equal ly use fu l p l an t - f ib re p roduc t s which have fa i led to make it to the global trading place. Now relegated to tourist trade production in Tonga, tapa making used to be prevalent throughout Polynesia. A fine cotton, it is made from the beaten inner bark of a number of trees - including the paper mulberry and fig-

Despite the introduction of European cotton cloth, raffia (a palm leaf fibre) is still widely worn in West Africa. It is cotton, however, which dominates. In 1986-87, the largest producer, China grew 4,202 million tonnes; the USSR, US, India, Pakistan, Egypt, Brazil and Turkey are a lso m a j o r cen t res of production. This is but one convenient point where the author could have introduced key economic, social and pol i t ica l conce rns re la t ing to monoculture and cash crops; however, this was, perhaps, outside her remit. A number of 'acceptable' references to the threatened rainforests comprise the full extent of ethical considerations.

Prior to the cotton explosion in the nineteenth century, the principal source of plant fibre in Western Europe was flax fibres, taken from the stem of the plant for weaving into linen. In Europe, flax fibres are currently spun into yarn for use as sewing thread and twine, but the native New Zealand flax is used in the commercial manufacture of carpet under fe l t , up lho ls te ry mater ia l s , furniture padding, and rope and twine.

A shame about the bizarre inclusion of a section devoted to silk but some interesting facts are provided, including: "The breeding of silkworms and other silk-producing larvae is a largely rural and very l abour - in tens ive process involv ing a round 2.5 mi l l ion farmworkers in 30 countries."

The w o r l d ' s f ines t na tura l shirt (virtually transparent) is made from pineapple fibres. Viscose, acetate and t r i -ace ta te are all made f rom plant ce l lu lose in wood pulp (much of it obtained from huge plantations in South Africa and Brazil). And remember, the oil from which nylon and acrylic are der ived is i tself the resul t of the compression of plants over millions of years!

Canvas is an obvious plant material found in footwear; rubber is another -though wellies, for example, contain only a base of 40% natural rubber.

The Bri t ish army o f f i c e r ' s pith helmet was entirely vegetable - made f rom the pith of leguminous swamp plants native to India and covered with cotton.

Sustenance 'From first foods to fast foods' makes for disturbing reading. About 12,000 of the estimated 250,000 flowering plant species in existence (not including the alagae or the fungi) have been used by people as food, but only 150 or so have been cultivated to any extent. Today, twenty species alone provide 90% of the world's food needs. Ludicrous.

Dispelling the myth that traditional eskimos exist purely on animal flesh, Lewington points out that some groups supplement their diet with around thirty d i f f e r en t p lan t s inc lud ing l i chens , seaweed, berries, flower blossoms and grasses. Moreover, she makes the point that most ' traditional ' peoples eat far more plant than animal food and their diets are generally high in fibre, have l i t t le or no a lcohol and no sal t or concen t r a t ed sugar — excep t occasionally in the form of honey.

Plants in the Home Wood is the mos t ve rsa t i l e known building material, being strong, flexible and durable . In Nor th Amer ica and Scandinavia between 80 and 90% of homes are made of wood and all new houses in Britain use wood to some extent. Around the world simple but effective dwellings have been, and are based on wooden frames. Reeds, leaves and grasses may all be ut i l ized to construct 'home sweet home'.

In addition to soft and hardwoods plant stems may be used for furniture construction. Willow is used to create wickerwork and even rushes can be t r ans fo rmed into chai r and f loo r coverings. Jute is used to back linoleum and to line carpet underfelts. Cork (bark) is taken f r o m the cork oak us ing a method which enables the tree to renew its outer layer.

Over 1,000 different products have been made f r o m bamboo stems and leaves; the stronger stems are used for house building, scaffolding and bridge building!

Plant oils such as linseed, tung and soyabean form the basis of many paints; other ingredients include resin from pine t rees and plant ce l lu lose . Th inn ing agents such as turpentine are extracted from pine oleorsin.

Curative Plants "The 120 or so p l an t -based d rugs prescribed for use worldwide come from just 95 species." An interesting fact but irrelevant to the 80% of the wor ld ' s population unable to afford (perhaps fortunately) Western medicine and who are re l ian t on be tween 35 ,000 and 70,000 species of medicinal plants.

Totora reed boat made on the northern coast of Peru

Most fabric-backed sticking plasters are made almost entirely from plants and cotton is a major component of bandages and lint. For a brief time, the Mexican yam f o r m e d the bas i s of the contraceptive pill!

Getting Around Latex from the rubber tree is present in the majority of the world's vehicle tyres. Most ty res now con ta in a natural/synthetic mix. The greater the stress load of the tyre, the higher the natural rubber content (Concorde's tyres are 100% natural rubber).

The floors of London buses are made of strong ' m a r i n e ' p l y w o o d — and remember the Morris Travel ler ' s ash frame? Boats, planes, caravans . . . it was not so long ago that wood provided the main structures.

In Brazil, one quarter of new cars run on pure ethanol, an alcohol fuel made by fermentation of plant matter. At least 46 countries are now operat ing biomass product ion p r o g r a m m e s in order to achieve a m e a s u r e of e n e r g y s e l f -sufficiency. In China banana leaves and sugar cane are used to produce biogas.

'Conclusion'? There isn't one - but that doesn't really matter. The message is clear enough: p lants have been, and remain a vital and integral part of all human societies. We neglect them at our peril.


S h o p a r o u n d Amanda Rofe surveys the latest vegan products

The traditional post Christmas/New year lull means there's not

as many new products listed here as in previous Shoparounds. However, there are more than enough to keep even the most enthusiastic vegan shopper happy!

Wet S t u f f Made from barley, rye, chicory, acorns and figs, Moccava Instant from Green Scene Products contains no stimulants whatsoever. It has a rich coffee-like flavour and should help those trying to wean themselves off a permament coffee overdose.

Whole Earth 's new sparkling herbal drink, Gusto, will give you a lift any time of the day or night - and it's perfectly legal too! It contains not one, but two types of ginseng, and something called 'guarana' — a non-addictive relative of caffeine believed to make the brain function more actively without tiredness or fatigue. Sounds just the ticket!

R e - E n t e r t h e D r a g o n Moving on to savouries and spreads . . . Green Dragon Animal-Free Foods remains true to its word with yet another addition to the increasingly popular Scheese range: Scheese with Chives -and by the time you read this the even newer Stilton style should be available. An interesting and innovative departure for Green Dragon is its Tofu Kit which makes 750g

of fresh tofu in just 20 minutes. Distributed by Community

Foods Ltd, London, Carobella is a new carob spread presented in three flavours: Hazelnut Cream, Carob Cream and Orange Cream. The same company can also supply three new arrivals made by Molen Aartje, a Dutch company: Corn Peanuts - a crunchy snack made from organically grown corn which has been puffed under pressure and lightly toasted; Com Puffs (Paprika or Proven5ale) - a corn which has been toasted over an open fire to give it a tastier flavour; and Malt Biscuits - slightly sweet biscuits with no sugar.

The Witte Wonder range of vegetarian spreads and tofu dressings (again distributed by Community Foods) has some important new additions: Chickpea Spread, a Cool Italian Dressing, Hearty Herb Dressing and Spicy Mexican Dressing.

Those of us who make extensive use of tofu in our cooking will be delighted with Morinaga Nutritional Food 's new Extra Firm addition to its Soft and Firm varieties of silken tofu. Whereas the Soft variety can be used to make creams, dips, desserts, etc.; and the Firm can be crumbled; the Extra Firm can be used successfully in stir fries without the worry of it disintegrating and disappearing from view.

Soho Special Soho Soft Cashew Nut Spread is a new spready 'cheese' made

entirely from plant products but using traditional cheese-making techniques. Instead of using dairy products, cashew nuts have been utilized in the recipe to make a product that can be used as a sandwich-filler, in sauces and on petits fours. The natural version makes an excellent cheesecake. Devised by Alan Wakeman, co-author of The Vegan Cookbook, in his Soho flat, and made by PDF Co. Ltd., it is currently available principally in London and the south-east -but watch out, it's spreading! Ask for the garlic & herb and natural varieties at your health/wholefood store.

Confections Plamil Foods has expanded its range of confectionery to include a Hazelnut Chocolate bar. Those who have had the honour of an early taste have praised it highly - so look out for its imminent arrival in the shops.

Responding to popular demand, Shepherdboy announces an organic version of its ever-popular Fruit & Nut Bar with sesame seeds.

Doggy News Equal to 8 x 400g tins and mixer, Nouvelle's 2kg Complete Vegetarian Dog Food is currently available only in selected branches of Sainsbury.

Self Care JICA Beauty Products has introduced a new range of natural hair and body preparations under the label of Body Clinic. The selection comprises shampoo,

conditioner, bath gel, body/hand moisturiser and facial moisturiser. Greatly enhancing consumer choice, each is available in four varieties - apricot, melon, blue mint and orchid & aloe vera.

Thinking ahead to this year's summer heatwave (!), Nectar is able to offer protection to vegan sun enthusiasts. The Aloe Vera Bum Relief Gel is designed to provide instant relief from the effects of an over-zealous vitamin D top-up. Of course it is better not to get to the stage where you need to use it so why not instead stock up with Nectar's Carrot Plus Suncare range - including tanning lotions at strength factor 4 , 6 and 15 - or the Carrot Oil?

Wash Day The Astley Dye & Chemical Company offers to banish those wash day blues with its Golden ACDO Superwash, so-called because of its unique golden colour from the vegetable oils found in natural soap. One 500g concentrated pack is enough for 10 washes and at 99p that equates to less than lOp a wash. The packaging is made from 80% recycled cardboard.

Of course not all new products stay the course and in this respect I have to report the demise of the Manna Loaf which was mentioned in previous Shoparounds. Its manufacturer, Idea Foods, was unfortunately plagued with production difficulties.

Thanks to Liz Young and Roger Coates of Whole in the Wall Vegan Wholefoods for their help in compiling this Shoparound.

The Way In A cassette of gentle yet powerful instrumental music by Steve Moore, neither 'New Age', modernist nor traditional. Carefully crafted songs-without words... majestic mountains of sound... archetypal stillnesses... labyrinthine textures... translucent, slowly sioayfng veils of harmony. A mingling of visionary, contemplative and celebratory elements. Professionally recorded and duplicated on high quality chrome dioxide tape. On Approval: send £6.00 + 50p post and packing to. Inner Ear Recordings, Dept V, 21B Shanter Road, Maidens. Ayrshire KA26 9NL. If not to your taste return within 7 days for a refund (UK only). Allow 28 days for delivery. Overseas orders In pounds sterling only (postage £1 Europe, £2 elsewhere).

IIMER ERR


Y O U N G V E G A N S

Af t e r the article on hunting in t h e Winter 1990 issue of The Vegan

S a r a h O'Neill sent me a copy of her friend's poem (printed below).

A Foxes Fears! There once was a fox, Who ran happily in a

field. Then one day a red coat,

Was hot on her heels. She ran until breathless,

And hid in a tunnel. But terrier men came Along with a shovel.

She fought to her death With a Jack Russell,

And wondered what she'd done,

To deserve all this trouble. As the Jack Russell made

the fatal blow, She wished all those red

coats,

To hell they would go!

Donna McGuire, Glasgow

5t

Others have w r i t t e n on quite different subjects.

& Ceri Welsh of Cardiff says:

I have tried to be a vegan for about two months now. I don't intend to give up being a vegan but I am finding it very difficult to find food I like. The only vegetables I like are potatoes and peas.

This is a difficult one! Vegetables form an important

and interesting part of the vegan diet and it is a shame if more use can't be made of them. I would suggest trying to cook vegetables in different ways such as stir frying, grilling, baking or barbecuing rather than boring boiling which is what most people do. Try all the different types of vegetables now available. P Many greengrocers have a really wide selection these days. If you really can't stomach vegetables then finely grate them and 'hide' them in nut roasts and shepherd's pies, or liquidize them for use in soups. Onion, mushroom, carrot, tomato and pumpkin soups are great! (Some soup recipes appear on pages 10 and 11 of this issue of The Vegan.) If you're still stuck then buy Eva Batt's Vegan Cookery which has pages of good ideas on cooking vegetables (see page 29 for details about how to obtain a copy).

& Anna Eastwood (aged 12) from Tonbridge writes:

My mum has recently become vegan and I want to try but Dad thinks it might stop me from growing or give me ricketts.

It is only natural that your dad should be concerned for your well-being. You and your mum can put his mind to rest by showing him you understand what a balanced vegan meal entails and that you are eating the right foods for an active teenage life! Read the Society's 'Good Health!' leaflet and ask your mum to buy you one of the cookbook's sold by the Society. It will be a good investment — giving information on basic nutrition and ideas for a variety of meals.

Holly-Luisa Davis (aged 12) from Huntingdon says:

/ would like very much to be a vegan but I find it very difficult. Please could you give me some tips. 1 would also like to join your society even though I may be too young! !

You can never be too young to join the Vegan Society! Anyone between the ages of one day and 18 years can become a Junior member. Again, the 'Good Health!' leaflet which forms part of the Society's Information Pack gives details on basic nutritional needs but as I said before it really is a good idea to get someone to buy you a cookery book (or two). Even if you don't do the cooking yourself in your house you need some ideas for those that do!

When you go out you have to watch what people give you to eat. Unless your school provides vegan meals, you might find it easier to take a packed lunch. Alternatively, ask you school if they will provide vegan meals (ask me to send the school a free catering information sheet if necessary). If you go out to a friend's house let their family know in advance what you do or do not eat. If they are worried about feeding you, take something with you that they can heat up such as a nut roast (they can easily provide vegetables to go along with it). If you buy packet or tinned food, make sure you read the list of ingredients carefully to ensure there are

no hidden animal ingredients. If you are unsure about something you want to buy and it is not listed in the Cruelty-Free Shopper write to the manufacturer and ask if it is suitable for you. You will be surprised at what you can eat once you start looking.

Amanda Rofe

Animal Circuses in t h e S u m m e r issue I will be looking a t animals in circuses. Circuses o f t e n o f f e r f r e e t i c k e t s t o schools. The School T r a v e l Service, which is responsible f o r booking school t r i p s , even books t r i p s t o circuses! One t r i p it continues t o o r g a n i z e is t o t h e Moscow S t a t e Circus w h e r e t h e TV p r o g r a m m e Nature Watch recently filmed t i g e r s being beaten d u r i n g a t r a i n i n g session. T h e r e is f i r m evidence t o show t h a t animals s u f f e r in circuses a n d w e should m a k e sure t h a t t h e Moscow S t a t e Circus (and o t h e r s who use animals) a r e p r e v e n t e d f r o m using schools t o continue t h e i r sordid business. Please w r i t e to:

a n d ask him not t o o r g a n i z e a n y m o r e t r i p s t o animal circuses.


Prison Eye Prison Liaison Officer Sandra Battram continues to monitor the treatment of vegans in the penal system

There seems to be less insistence on the part of p r i s o n g o v e r n o r s and

o t h e r p r i s o n o f f i c i a l s f o r p r i sone r s to jo in the Vegan Society in order to obtain a v e g a n d i e t . H o w e v e r , the r u l i n g in S c o t t i s h p r i sons appears to be different; when a prisoner decides to change to a vegan diet during the course of his/her sentence, membership of the Society is insisted upon. It remains the case that on first entering a prison vegans must advise officials of their dietary requirements.

•Variety' I continue to receive a large n u m b e r of c o m p l a i n t s regarding the limited types of f o o d s w h i c h m a k e up the V e g a n D ie t a ry Sca le . Currently, all prison dietary scales are under review. The Society has made a number of s u g g e s t i o n s f o r improvement — including an increase in the fruit allowance from five to seven pieces per week . T h e Scale genera l ly l a c k s v a r i e t y , w i th f e w w h o l e f o o d s , b e a n s and

pulses. Here also the Society has made a number of suggestions.

Where presentation is a problem it could be that the catering officer has mislaid the Society's Vegan Cooking Behind Bars cookbook which was sent to all p r i sons without charge in May last year! Copies remain free to p r i son ca ter ing o f f i c e r s ; others should send 50p plus anSAE.

Encouraging On the p lus s ide , an increasing (but still relatively small) number of prisons are making provision for the sale of vegan toi le tr ies; on the d o w n side, the p roduc t s s tocked are o f t en the very expensive brands and so are wel l beyond the f inanc ia l m e a n s of m o s t p r i soners . Idea l ly vegan to i le t r i es should be made available free of charge ( l ike theconventional brands) but until m o r e vegans ins is t on acceptable a l ternat ives the H o m e O f f i c e seems

unprepa red to ser ious ly cons ide r the S o c i e t y ' s approaches in this area.

Support My efforts to improve the lot of vegan p r i soners can be ra ther wear ing and in this respect I should appreciate some suppor t f r o m other Vegan Society members on the ou t s ide . If you are interested in corresponding with a prisoner please write to me at: The Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA.

As I write, there is only one animal rights prisoner: fo rmer A L F press o f f i ce r , Ronn ie Lee . He would appreciate receiving letters of suppor t . Wr e to:

Prisoner support work is undertaken also by: ALF(SG), BCM 1160, London WC1N 3XX.

ALF SUPPORTERS' GROUP

Animal liberation Front activists have saved thousands of animals from suffering and have

played a major role in closing many animal abuse establishments.

Despite taking all possible precautions not to harm any human or animal life the price paid for their acts of courage and compassion has been high. Over 150 have been jailed, many more fined. The former press officer is serving a 10-year prison sentence. Others are awaiting trial charged with rescuing 82 beagles destined for vivisection.

The Supporters' Group is a legal organization - it doesn't encourage or fund illegal acts. It helps pay the fines, buys books, educational materials etc. for prisoners, and assists with the costs of their visitors' long and expensive journeys.

For more information please send an SAE to:

B C M 1 1 6 0 , L o n d o n W C I N 3 X X

FOOD FOR ALL 1990 FESTIVE DRAW

The Winners 1st Prize (£300 * hamper)

Mrs M Gowen, London 2nd Prize (£150 * hamper)

Mrs A Gobbold, Cornwall 3rd Prize (£100 + hamper)

M r W Lyons, W Lothian

VEGAN SOCIETY SUPPORTER'S

MONEYBOX DRAW The Winner

(of a vegan hamper) Steve Boulding, S u r r e y


First Prize • £1000

The Vegan Society GRAND

CRUELTY-FREE DRAW 1991

Second Prize • £250 Third Prize • £100

Plus 10 consolation prizes of £10 The draw will take place at 4.00pm on

Sunday 16 June 1991 at the Living Without Cruelty Exhibition, Kensington Town Hall, London.

Requests for books of Grand Cruelty-Free Draw tickets should be directed to:

The Vegan Society (GCFD), 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA. (Tel. 0424 427393)

Ticket stubs and monies must be returned no later than W e d n e s d a y 12 J u n e 1991 at the V e g a n Soc ie ty of f ice or 4 . 0 0 p m o n

S u n d a y 16 J u n e 1991 at the Liv ing W i t h o u t Crue l ty Exhib i t ion

GOOD LUCK!

The Vegan CLUB DRAW

RESULTS November 1990

1 s t 1 0 0 M a r i a R o s s i t e r / M a r y Conneil £ 5 3 . 6 2 2 n d 95 H a r r y Bonnie £ 3 2 . 1 8 3 r d 55 J a n e t Wilson £ 2 1 . 4 5

December 1990

1 s t 81 C h r i s t i n a R o b e r t s o n £ 4 6 . 5 0 2 n d 5 2 S i m o n Walton £ 2 7 . 9 0 3 r d 138 Diane S m i t h £ 1 8 . 6 0

J a n u a r y 1991

1 s t 5 2 S i m o n W a l t o n £ 4 9 . 5 0 2 n d 1 5 1 S a r a h S c o t t S m i t h £ 2 9 . 7 0 3 r d 1 9 3 S a l l y F a r r a n t £ 1 9 . 8 0

The Vegan CLUB DRAW

Cash prizes every month! If you enjoy a bit of a flutter why not help the Vegan Society at the same time? Each month, three cash prizes will be drawn comprising 50% of that month's pool. The monthly stake is just £1.50 and you can enter as many times as you wish! On the last working day of each month, the winning entries will be drawn. Just complete the application form below and enclose your remit-tance for 3, 6 or 12 months as required. Don't worry about forgetting to renew — you will be reminded in good time! All results will be pub-lished in The Vegan.

The Vegan CLUB DRAW

Name Address

Postcode Tel. No. Please enter me for stake/s for months

I enclose cheque/PO payable to 'The Vegan Society' for £

3 MONTHS (£4.50 per stake) 6 MONTHS (£9.00 per stake) 12 MONTHS (£18.00 per stake)

Return to: Club Draw Organizer, The Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA.

This form may be photocopied


How to use. . .

TAHINI Tahini is a creamy paste made f rom

sesame seeds, sometimes with a little sesame oil added. If made from

roasted seeds the colour is darker and the flavour stronger. It has been an impor tan t food for centuries in such countries as Turkey, Greece a n d Cyprus, and is also popular

ingredient in Arab cookery. Tahini contains all the goodness of sesame

seeds in a concentrated form, including vitamins, minerals,

calcium, protein and iron. It is easy to digest and soothing — though

high in fat so use sparingly.

Buying/Storing Buy in screw top jars f rom

hea l thfood, wholefood and some speciality shops. Make sure it is

always covered and store in a cool spot. It will keep well for some time.

S A V O U R Y W A L N U T B A L L S

5 oz (140g) walnuts, coarsely ground 2 oz (55g) wholemeal breadcrumbs

approx. 1/2 teaspoon cumin approx. 1/2 teaspoon cayenne pepper

seasoning to taste approx. 2 - 3 tablespoons light tahini

sesame seeds paprika

In a bowl mix together the nuts, crumbs, spices and seasoning. Add just enough tahini to make a firm but pliable dough and knead for a minute or two. Divide into small even sized pieces and roll these into balls. Mix together some sesame seeds and paprika and use this mixture to coat the balls. Chill briefly. Serve at parties (speared with a cocktail stick), or with a salad garnish as a starter.

T A H I M M I N T S A L A D D R E S S I N G

1/4 pint (140ml) vegetable oil 1/8 pint (70ml) lemon juice

1/2 clove garlic, finely chopped seasoning to taste

2 tablespoons light tahini, or to taste 1 teaspoon fresh mint, finely chopped

Put the oil, lemon juice, garlic, seasoning, tahini and mint into a small screw top jar. Seal and shake very well until thoroughly blended. (Alternatively, put all the ingredients in a bowl and whisk well.) If possible, leave standing for a while for die flavours to blend.

Especially good as an alternative to mayonnaise in coleslaw.

V E G E T A B L E N U T L O A F

6 oz (170g) nuts, coarsely chopped 4 oz (115g) brown rice, cooked and

drained* 1 onion, finely chopped

1 carrot, coarsely grated 1 small leek, finely chopped

2 oz (55g) mushrooms, cleaned and chopped

seasoning to taste 2 -3 tablespoons dark tahihi

drop of vegetable stock or water seasoning to taste

Mix together the first 8 ingredients, making sure they are thoroughly blended. The mixture should be thick and moist — if necessary, add a drop of stock or water. Season generously.

Spoon into a greased shallow tin, smooth the top. Bake at 190 ° C/375 °F (Gas Mark 5) for about 30 minutes. Check that it doesn't bum. Slice and serve at once. A watercress and tomato salad goes especially well. * A good way to use up left-over rice, though you can replace this with another grain such as bulgar if you prefer.

Janet Hunt

1 8 The Vegan, Spring 1991

DEAR JANET.. 'Caring Cook'Janet Hunt gets to grips with your cooking queries

« What is gomasio, and I L why is it considered so " nutritious?

M This is a condiment widely used in Japan with a taste rather like a nutty

salt. You can buy it in wholefood and healthfood stores, but if you have a grinder (even just a small coffee mill) you can make your own at home. To do so, lightly roast a spoonful or so of sesame seeds until just beginning to colour. Then grind it with a sea or rock salt. The ratio is up to you, but the usual one is 8 parts sesame seeds to 1 part salt. Make it up in small amounts only (as it soon loses its flavour and goodness), and store in an airtight jar in a cool spot. Tastes good sprinkled over savoury dishes such as soup, casseroles and salads.

Gomasio is rich in calcium and other minerals. It is

especially useful for anyone who wants or needs to restrict their intake of salt as it is richly flavoured and can therefore be used in small amounts.

H In your recipes you often IL mention using flavoured

soya 'meats' such as pork and chicken. I'm trying to persuade my husband to give up meat, and I'm sure these would help convince him he's not going to starve — but I can't find them in any of our local shops. Can you help?

• A few years back a A, number of companies were

making flavoured soya 'meats', and as personally I don't find any problem with using them, I sometimes included ideas as how to use them in my books. Whether or not they taste much like the real thing, I can't say, but I know a

number of people enjoyed the recipes, and they were certainly useful for anyone finding the transition from carnivore to vegetarian difficult. So I'm sad to say that there are now only two varieties available — beef-flavoured and natural. The other varieties were dropped, I'm told, because they were not popular.

I would suggest that — for recipes where the stronger beef-flavouring would be too strong — you use natural soya 'meat', adding a drop of oil to the water in which you hydrate the chunks to give a better texture. Alternatively, try using one of the tinned glutens which have a similar taste and texture to white meats. Quom is not vegan because (battery) egg white is used in its manufacture and its development involved animal testing.

H As so many vegan dishes U , require vegetable stock,

is there any one make you would recommend, or are all stock cubes much alike?

• Though they may taste / L similar, vegetable stock

cubes can vary considerably. Some may even contain meat! Read the ingredients carefully or check in

Lis Howlett's Cruelty-Free Shopper. If you still can't be sure write to the manufacturer.

Obviously you can avoid such problems if you make your own stock. Easier still, just collect the water that is left after you've steamed vegetables, and add some herbs and soy sauce. If you'd like to make up a quantity of vegetable stock every now and again, make a point of putting aside the outer leaves of vegetables, the trimmings, and peel. Put them all into a pan with water or the liquid in which you have cooked light coloured beans (others such as kidney will result in a red stock, black and brown beans may make the stock bitter). Simmer for about an hour, add seasoning, and herbs and cool and then sieve. The stock can be stored in a sealed container in the fridge where it will stay fresh for a week or so. Alternatively, pour into ice cube trays and freeze it — when you need stock just put the required number of cubes into a saucepan and defrost gently.

Please send your cooking queries to: Janet Hunt, The Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA.

V £ g a n

MEGANS WORN OUT AFTER. PROTESTING ALL CAY! SHE'S SO W 4 G AND IDEALISTIC, SHE THINKS SHE CAN CHANGE TV4E WORLD BY GETTING ANGRY.'

© Vm^ilcHBK XT


CRUELTY-FREE SHOPPER (2ND EDITION) Why were complimentary copies of the Cruelty-Free Shopper by f o r m e r Council member Lis Howlett issued to full subscribers in 1990? A unique set of c i r c u m s t a n c e s lay b e h i n d the decision. It was the first time that the l i s t ings of vegan p roduc t s had been publ ished by an outside publisher —

B l o o m s b u r y ; under the ag reement between the 1988-89 Council and the publisher, the Society could not supply mainstream retailers; and sales via the Socie ty were repor ted to be only a fraction of the sales by Bloomsbury. In an attempt to stimulate sales via the Society and so retain the Society's pre-eminent position as a supplier of this i n f o r m a t i o n , it was decided by the 1989 /90 Counc i l to i s sue compl imen ta ry cop ies to 1990 fu l l subscribers. The wholesale cost to the Society of each book was £1.00 and 1312 were issued.

The Society thereby succeeded in issuing a total of 4747* copies by the end of December last year, of which 72% ( 3 4 1 1 ) were sa les that r a i sed

£8 ,834 .49 . The po ten t ia l r evenue foregone on each free copy is £2.59 (cover p r ice £3 .99 minus £ 1 . 0 0 purchase cost and 10% royalties to Lis Howle t t of 40p) . It is, of course , impossible to determine whether the free copies would have been purchased by those members receiving them.

The issue of complimentary copies to 1990 full subscribers did not result in any rise in total membership, though it did slow the rate of decline experienced over the previous five years and it did provide members with a better deal for the i r inc reased m e m b e r s h i p subscriptions.

* Including 24 given for promotional purposes

Vegan Society Council

POSTAL AND PROXY VOTING

As par t of its desire to encourage g rea t e r m e m b e r par t ic ipat ion in t he r u n n i n g of the Soc ie ty , the

V e g a n S o c i e t y C o u n c i l i s a c t i v e l y c o n s i d e r i n g r e c o m m e n d i n g t h e i n t r o d u c t i o n of pos ta l vo t ing fo r the elect ion of candidates for Council , and the provis ion to members of the option of au thor iz ing other members to vote on the i r behal f (by p roxy) at general mee t ings . Under the Socie ty 's current Articles of Association (full) members mus t actually attend a general meet ing in order to exercise their franchise.

M e m b e r s are invited to submit their v i e w s o n these ma t t e r s by r e tu rn ing the s l ip (o r ig ina l or copy) be low. In o r d e r t o a s s i s t m e m b e r s in t h e i r de l i be ra t i ons the fo l lowing no tes are provided:

For 1. Pos t a l and p roxy vot ing wou ld facilitate increased member involvement in the Society at little cost and effort on the part of the individual member. 2. The current requirement to attend a gene ra l m e e t i n g in o rde r to vo te penalizes those members who are unable ( w h e t h e r f o r r e a s o n s of cost, t ime , practicality or personal circumstance) to be present. 3. Cur ren t ly , the S o c i e t y ' s t rustees/ directors may be elected on the strength of votes cast by just 60-90 members (the average number of members attending AGMs). 4. Important proposals for resolution ( including special resolutions which alter the Society's constitution) could, theoretically, be adopted by just four members being present. 5. Postal voting would allow for the smoother introduction of a fairer (but a d m i n i s t r a t i v e l y m o r e complex) e l ec to r a l sys tem — e.g . a fo rm of proportional representation (PR). 6. At present only a small number of ' a c t i v i s t s ' need to be present at a

meeting to ensure the election of their favoured Council candidates.

Against 1. Both postal and proxy voting would signif icantly increase administrat ion costs (printing, postage and labour) — particularly postal voting if SAEs were provided and independent verification was requi red (e .g . by the Elec tora l Reform Society). 2. Proxy vo t ing has a no tor ious reputation for abuse — e.g. block voting. Although the opportunity for abuse may be minimized (e.g. by stipulating that members may not act as proxy holders for more than 3 members) there would be nothing to prevent proxy holders ignoring the wishes of those they had been authorized to represent.

3. Ensuring the election of favoured Council candidates would be easier to organize where postal voting was in place. 4. Those voting by post or proxy would not have the benefit of participating in, or be ing par ty to ques t ion ing and debates.

Vegan Society Council

POSTAL AND PROXY VOTING POLL * Please delete as applicable I/We would/would not* like to see the introduction of postal voting for Council elections

I/We would/would not* like to see the introduction of proxy voting for all other matters on which I/we am/are entitled to vote.

Comments

(If necessary please continue on a separate sheet) Name/s Membership number/s

Please return to: Postal & Proxy Voting Poll. Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA.


Julie Walsh continues her regular column for vegan growers with a look at some important nutrients

Nature on your side... In gardens we grow 'alien' plants in unnatural ways — raised beds, tubs, containers etc., and thus, most mineral soil nutrients will need artificial replenishment. It is on the soil nutrients that the highly unnatural system of plant life known as 'gardening' imposes such a drain. In a natural habitat, the nutritional balance is maintained through the life and death of plants during the ecological succession towards climax vegetation communities in this country, either oak or beech woodland.

The essential elements that need replenishment are usually applied as fertilizer. The roles of

Useful Indicator Plants f o r Soil N u t r i e n t Deficiencies

Nutrient Element

Indicator Plant

Symptoms of Deficiency

Nitrogen Brassicas Plants small with purple or yellow foliage tints.

Phosphorus Currants Dull bronzing of leaves with brownish spots.

Potassium Tomatoes Undersized fruit. Non-uniform ripening, scorching of leaf margins.

Calcium Tomatoes Dark lesions at bottom of fruit (Blossom End Rot).

Magnesium Lettuce Yellow marbling on leaves.

Iron Raspberries Pale leaves, dark green veins.

Manganese Peas Dark lesions in cotyledens when seeds are pulled apart.

some of these major nutrients can be summarized in the following table:

Nitrogen Constituent of protein. Important for leafy growth. Phosphorus Constituent of many proteins, fats and carbohydrates. Important in the ripening of firuit, germination of seeds and root formation. Potassium Essential for good flowers/fruit formation. Calcium Constituent of plant cells. Magnesium Concerned with formation of green pigment (chlorophyll) and involved in photosynthesis.

I have previously discussed the importance of soil ph, and touched upon the way in which its influence on nutrient uptake by plants is so important — determining which species grow satisfactorily on a site. Nitrogen resources are in great demand in an actively growing or intensively cropped garden. Soil nitrogen is greatly influenced by prevailing rainfall, temperature and other conditions such that there can be fluctuating levels available on an hourly basis! The level of nitrogen is more meaningfully indicated by a navel method that involves the testing of small amounts of plant sap. In fact, the nutrient status of an unknown soil is best indicated by examining the symptoms of plants grown in it. Below I have listed some of the most reliable plant indicators of deficiencies in the soil of the important plant nutrients.

Newshoot — Root o f the Problem If you grow or garden from tubs and containers, remember to protect the root area from frost scorch. It 's easy to remember to provide protection for tender shoots but easy to forget the roots. Although the container and its growing media will afford some protection it's often not enough

in prolonged cold spells. With deciduous plants, injured or killed roots may not be immediately obvious — but as Spring gets underway new growth will be poor or uneven, without a full compliment of roots the plants will simply not be able to do what you'd like them to. Of special concern here might be containerized herbs. If the container is small and the compost over wet (the most common problem I see!), even tough shrubs can be killed.

Move containers to more sheltered sites — a garage, or cold greenhouse. Insulate the pots with cardboard, leaves or newspaper. Always remove the saucers from the base and stand the pots on ' f ee t ' to ensure drainage of excess water.


HERBS THEIR VALUE AND USE IN THE VEGAN

DIET Janet Lyle concludes her

examination with advice on the use of some of the more popular

culinary herbs

There is an enormous range of herbs at our disposal and they can be incorporated so easily into the vegan d ie t Each one has an entirely indiv idual f lavour and all are immensely versatile.

You will quickly develop a taste f o r certa in herbs and f ind it difficult to cook without them.

Basil U s e th i s s w e e t and pungen t h e r b sparingly — a large leaf or two chopped is sufficient for a recipe serving four. It con ta ins essent ia l minera ls and also v i tamin B. The f lavour of the leaves increases during the cooking process. Basil is good when used with tomatoes and c o m b i n e s wel l wi th pas t a and mushrooms. It can be added to all salads and sandwiches.

T r y s t e e p i n g c h o p p e d l eaves in vegan wine or cider vinegar for a lovely l igh t f r a g r a n t d ress ing or pound ing chopped basil with pine nuts to make a sauce for adding f lavour to soups or vegetable casseroles.

B a y A mild and slightly sweet herb, very distinctive. It can be used as an appetite stimulant and goes well with both sweet and savoury dishes. When cooking with bay always add leaves at the beginning of c o o k i n g and remove them be fo re serving.

It may be used in vegetable dishes and with pasta and rice. It can also be added to vege tab le stock, soups and pat6. A good idea is to store a couple of dried leaves in a jar of rice and lentils and o the r pu l ses to g ive them ext ra flavour. Basil makes a good garnish for cold sweet and savoury dishes.

Chervil A del ica te ly a romat ic herb with a refreshing, spicy flavour. It acts as a flavour enhancer by bringing out the best of the other flavours in a dish.

It is best used on delicate vegetables and green salads. In soup chervil should be fresh. Another herb that makes a good garnish when mixed with a little lemon juice on carrots, tomatoes and peas. It can be a good substitute for salt.

Chives Mild and oniony and extremely versatile. Chives make an excellent appetizer and digestive. They should be used fresh and added after cooking — the aroma will be des t royed with prolonged cooking. Chives are good when they are chopped and sprinkled over salads and vegetable soups. They can be used as a topping for potatoes and are particularly good in cucumber and potato salad. Left over chive bulbs can be pickled in white wine vinegar like baby onions — delicious!

C o r r i a n d e r Mild, sweet and pungent, this herb is aromatic with parsley-like leaves. It is very popular in Eastern cookery where both the seeds and the leaves are used.

Corr iander goes well in pea and carrot soups and in rice and curried dishes. The whole seeds can be used in vegetable dishes as well as in cakes,

biscuits, fruit pies and crumbles. It is par t ic lar ly tasty with beetroot , courgettes, cauliflower and celery. It may also be used in chutneys and marmalades.

Try one or two seeds in hot coffee to give a fragrant flavour.

D i i T A herb with a slightly sweet flavour. The leaves have a gentler, more aniseed flavour to them than the seeds. Dill goes well with mushrooms. Try mushrooms in white sauce with dill and a salad of cucumber, fresh dill and lemon juice. It can be steeped in vinegar for a vinaigrette and is good for pickling, especially cucumber.

The seeds are used in bread and buns and dill seed tea is said to promote sleep when taken at night.

Fennel A mild, sweet licorice flavour — similar to dill. Fennel can help to reduce your sugar intake when it is substituted in sweet dishes. Fennel goes well with peas, beans, cabbage and cauliflower. It is good in salads and potato cakes and excellent when combined with toasted almonds.

The seeds, as with dill, can be used in buns and cakes and to decorate biscuits. A versatile herb as even the stems can be boiled and eaten like asparagus.


M a r j o r a m A spicy, strong and slightly bit ter flavour whose pungency lingers in the cooking process. This is, however, a good all round herb and can be used with pasta, pizza, rice and spaghetti with good results. It goes well also with mushroom, courgettes, marrow and baked potato and can be chopped with basil and used on tomato salad. It is also good in herb bread and in onion and vegetable soups.

Mint A wonderful appetizer and digestive. It can help to cut out seasonings in both sweet and savoury dishes. Try boiling vegetables with a sprig of mint instead of salt.

Mint can be snipped over salad and sliced tomatoes and goes well in carrot and cucumber salad especially.

It is a good decoration in sweet dishes and may be added to f ru i t punches and fruit salads. Hot peppermint tea aids digestion and iced peppermint tea is cooling and refreshing.

Lemon Balm A lovely mild flavoured herb which can be used as a substitute for lemon. It can replace some of the sugar in sweet dishes and goes particularly well in fruit salads and in sweet sauces and cakes. Lemon balm may be used in all salads and also makes a refreshing tea.

Parsley Undoubtedly the most popular of all herbs, parsley is mild in flavour and highly nutritious. It is rich in iron and

vitamins A, B, C and calcium. It is handy to know that parsley will help to lessen the intensity of too much garlic in a dish! It goes well with green salads and can be added to all dishes as a garnish. Try handfuls of parsley to make soup.

Rosemary Rosemary is very aromat ic and so should be used spar ingly. It has a distinctive delicate, sweetish flavour and is good for digestion. It goes well on baked potatoes and also in sweet dishes such as fruit salads, biscuits and jams.

Sage Another herb, this one with a strong, warm flavour and full of vitamins A and C. Sage is good with pulses and with onion dishes. Try it with stuffed onions. It can be used in lentil soups and in bread and scones. Leek tart and sage is delicious and sage leaves go well on vegetable kebabs.

Sweet Cicely This herb may be used to replace the sugar in your diet. Try it instead in your fruit tarts, especially apple, rhubarb and gooseberry.

It is also good when used in fruit salads and is a pretty decoration served with strawberries and with jam. Sweet cicely leaves and the green seeds may be used in salads and salad dressings. It gives added taste to cooked cabbage.

Tarragon A distinctive strong, fresh flavour so use sparingly. A good herb to use with pasta*

and tasty when snipped over potatoes, courgettes, cauliflower and carrots. It gives white wine vinegar a fine flavour and is also a good garnish for cold, savoury dishes.

Thyme A popular all round herb with a strong, penetrating flavour. Thyme is good with vegetables and pulses par t icu la r ly mushrooms and rice. Thyme makes most soups tasty especially vegetable and tomato soups. Lemon thyme is used in fruit salads.

Winter and S u m m e r S a v o u r y Summer savoury is highly aromatic whilst the Winter variety has a slightly coarser, stronger flavour. Both go well in all cooked foods and in salads. They may be sprinkled over soups and sauces.

A sprig of each variety makes all the difference to wine vinegar.

In vegan cooking herbs acqui re an importance unequalled in other fields. They give that special touch to whatever they are mixed with or added to and whether they are fresh or dried they make all sorts of dishes more appetizing.

S I


" Y

Dianne Woollam ponders the

quest for a compatible

'Significant Other'

ou mean you won't kiss me because I ' v e jus t eaten a bu rge r ! " An incredulous expression sweeps across the

f ace of the a t t rac t ive man who has accompanied me to Victoria Station. Never mind that I do not even want to imagine what his mouth tastes like at this moment; it was bad enough that I declined the opportunity to tuck into a charred cow sandwich myself and now I really show myself in my true colours. Not only do I live on lettuce leaves but I am probably deranged! He might as well be talking to the White Rabbit!

That par t icu la r relat ionship, miraculously enough, continued for a further sixteen months. By the end of that time my ex-boyfriend had learned to tolerate — secretly, even, to enjoy large platefuls of spaghetti with tomato sauce (tamari and lemon juice added) and bowls of vegetable stew dripping with broccol i and f lagelot beans. Alas it didn't stop him tucking into slices of ham or beef at any opportunity when I wasn't cooking.

'Someone t o Love' "So you live on lentils?", "You must eat a lot of nut cutlets", or "How do you get

enough protein?" are the staples of social intercourse when you declare that, no, you do not eat meat, cheese or

any other animal derivatives and furthermore it would not be all right if the hostess picked the tuna out of the salad. And one look at the modera te ly at t ract ive woman is invariably followed by: "But you do wear make-up, don' t you? That ' s tested on animals," before you can explain that y o u ' v e been using

ethical alternatives for years. Being vegan, then, can be complicated enough in this world without the additional — but very human — problem of trying to f ind

'Someone to Love'.

'But you do w e a r make-up, d o n t you?'

Let's pause for a moment and be real is t ic . If you work in a wholefood shop or vegetarian/

vegan restaurant, perhaps the odds on bumping into a suitable 'Significant Other' may be slightly higher. Then

again, they may not be. (I've seen people walking around good wholefood shops c lu tching plast ic bags of mince!) Never the less the world is fu l l of commit ted vegans who work in all manner of so-called 'normal ' places: o f f i ces , shops, fac tor ies , local au thor i t ies , advert is ing agencies , hospi ta ls . . . The list is endless . Similarly, whilst your closest friends may be fellow vegans, the odds are that your social l i fe is not restr icted to mingling only with people who share your views exactly. So where do you draw the line? Do you date vegetarians and hope that they will convert? Do you date carnivores and omnivores? And what of cooking? What do you allow in your kitchen? Do you turn a blind eye if someone slips a packet of processed cheese on to the second shelf of the fridge?

Do you date vegetarians and hope t h a t they will convert?

Line Drawing Personal ly I will go out with non-vegans, but I refuse point blank to cook such horrible things as meat or fish or have them in my kitchen. However, what someone does outside my home is arguably his business. If I expect him to respect my beliefs, conversely I also


have to respect his right to his. It goes without saying that a relationship with anyone who remains antagonistic to my principles will hardly get off the ground.

You may, however, consider that a suitable vegan mate is, indeed, what you wish to find. How then to set about this task? The probability of meeting such a person at a nightclub or bar is slender in the extreme; the likelihood of colliding with their shopping trolley alongside the organic food section in Safeways not much better. There are two obvious courses of action: join a dating agency or advertise.

Self-Sell There are now var ious da t ing or friendship agencies in existence who, for a f ee , will put you in touch with hopefully like-minded people in your general area. Vegetarian Matchmakers, for example , is r easonab ly wel l -established and caters for vegans. The other option is to place an advertisment in the classified section of a suitable magaz ine [Look no fu the r ! Ed] . Response to these can be somewhat variable. One male advertiser only had seven replies in spite of an ad. repeated over several i ssues . Of these , one woman was looking for a father figure whilst another was about to return to Canada!

This seems a sad reflection on the caring male

A female advertiser, however, was inundated with over thirty letters and found the process of narrowing down the list to potentially suitable applicants costly, time-consuming and frustrating. She did, however, feel that personal ads were a good thing, and claimed the experience had not put her off! She also commented that all the men she had met so far through advert ising had been "boring". This seems a sad reflection on the car ing male . Vegan Knights in Shining Armour, where oh where can you be hiding?

One other comment I heard made was the lady who hoped to find a vegan male to love because it would be less complicated. Whilst I think we would all sympathize with the desire to find a par tner who does not ask inane questions about protein deficiency and who you actually fancy kissing, I am left wondering if omnivores really have it so much easier in their quest for Mr or Ms Right? Or, perhaps, is complication just one of the dubious joys that await us all on the road to 'True Love'?

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Reviews

F a i t h , Hope a n d C h a r i t y Dr Gill Langley BUAV £2.95 Pbk, 39pp

Specialization by scientists and administrators means they rarely have the opportunity or the skills to stand back for a broad view of their work. Dr Langley has both, and in this comparative overview of research into cancer, heart disease and arthritis, makes a valuable contribution to understanding it, for public, administrators and scientists.

The book gives a summary of the incidence and types of these three widespread diseases, the treatment used and, for each disease, the role of one charity that commissions research: British Heart Foundation, Cancer Research Campaign and Arthritis and Rheumatism Council.

Research has had little impact on the incidence and treatment of all three diseases. This is a remarkable coincidence that the specialist scientist is unlikely to notice. It gives added weight to growing criticisms of medical research on major diseases in recent years. The book discusses three issues: a blinkered reliance on animal models; the lack of resources allocated to prevention (in heart disease and cancer); the unwillingness to consider a range of potential, 'alternative' treatments (in cancer and arthritis).

In the 1970s two Nobel Laureates used strong language: "the 'war on cancer'

is largely a fraud and the NCI and the ACS are derelict in their duties to the American People" (Linus Pauling) and, "The American public is being sold a nasty bill of goods about cancer" (James Watson).

Dr Langley has the quieter style of the Royal Society's Study Group on Risk (1983), which argued for less reliance on guesstimate after ritualistic animal studies, and more careful clinical research. The latter echoes The Lancet's "this is a disgrace" editorial of 1979 on cancer trials.

The problem is many-layered. Species differences which invalidate research; dearth of understanding and lack of ethical sensitivity about the psychological and physical experience of animals in laboratories; want of consideration of the scientists' behaviour as part of the research; and the inability of the research paradigm to recognize reality above the cellular and molecular level.

Lord Zuckerman's conclusion about cancer research in 1970 seems still valid, and now for more than cancer: there is a need for imagination and ideas. • R H

The Vegetarian Travel Guide 1991 Jane Bowler The Vegetarian Society (UK) £5.50 Pbk, 292pp

This latest edition of the VSUK's travel guide is its most attractive by far, and the

good news is that it will be published annually from now on. But there are some shocking omissions in this edition — e.g. Blake's Head Cafe in York, Seeds and Helios Fountain in Edinburgh, the Woodland restaurants in London — all fine, well established vegetarian restaurants.

The main question vegans will have — especially now that the Vegan Holiday and Restaurant Guide is no longer in print — is how useful it is for those who don't eat any animal products. Vegans certainly get plenty of mentions but, alas, there is the same lack of consistency as in the last edition. Quince & Medlar in Cockermouth is one of the best vegetarian restaurants in the country; from its entry one would think that vegans are not catered for there, but when I visited the restaurant I was very well catered for indeed. This inconsistency is at its worst when it comes to ethnic restaurants. I nearly always eat at Shan Restaurant on Shaftesbury Avenue when I am in London, partly because of its convenient location and partly because apart from a good choice of vegan main dishes it is one of the few Indian vegetarian restaurants I know of that always has vegan sweets as well; the Guide would lead one to believe that vegans shouldn't bother going there. Far-Eastern cuisine does not normally incorporate dairy products, so apart from checking that dishes are egg-free one knows that anything vegetarian will be vegan, yet in this Guide restaurants like Ajimura Japanese Restaurant in

London (where I have often eaten) seemingly do not provide vegan meals.

Leaving the UK section for the international section, there is one thing to be veiy grateful for. The explanation of what a vegetarian does and does not eat in various languages now includes a vegan version, which will make it much easier to write in advance to hotels in other countries. When it comes to actual listings, with very few exceptions there is no indication of whether or not vegans are catered for. This might have been difficult to establish in countries where the word is still unknown (which doesn't necessarily mean a vegan won't find a meal, as there may be local vegan dishes or macrobiotic restaurants), but the introductory sections to each country give no indication of how a vegan might fare.

To sum up: for foreign travel the only useful thing about the VSUK Guide is the statement about what a vegan eats in various languages, while for Britain it can be recommended with the advice that if you fancy going to an establishment which doesn't appear to cater for vegans phone and check how true that is. • Leah Leneman

Reviewers Leah Leneman is author of The Single Vegan (Thorsons) and Soya Foods Cookery (Routledge & Keegan Paul) RH teaches at a University Management School and has research interests in the field of Health

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Contributions to Postbag are welcomed, but accepted on the understanding that they may be edited in the interests of brevity or clarity. Send your letters to: The Editor, THE VEGAN, 7 Batde Road, St Leonards-on-Sea, East Sussex TN37 7AA

Gratitude Thank you very much for the cheque representing 10% of your Festive Draw, which arrived this morning. We are very grateful that we were chosen as one of your charities.

1991 promises to be a year of great development for Find Your Feet with several new projects starting in India and Southern and Central America. Your money will be put to very good use. • Jenni Sinfield, Find You Feet, London

Windfall I have finally put pen to paper to acknowledge receipt of the vegan hamper and cheque for £100 which I won in the Festive Raffle. Needless to say, this was a most welcome windfall at a particularly expensive time of the year but particularly I should like to commend the quality of the items enclosed in the hamper and the quantity. It far exceeded any expectations I might have harboured. • W J Lyons, West Lothian

Alternatives In the Winter copy of The Vegan, a response to a printed letter requests details of how to obtain a non-gelatine size for use

in making recycled paper. Although I have no

experience in paper making, I was lucky to receive for Christmas a small book called How to Make Your Own Recycled Paper, published by Search Press Ltd, Wellwood, North Farm Road, Tunbridge Wells, Kent TN2 3DR. This book suggests that a size be prepared using gelatine, carragean, or agar (half a teaspoon dissolved in 3/4 litre hot water) — the latter two options would be suitable vegan alternatives.

Incidently, the statement in the otherwise excellent 'Growsense' article that a cubic metre of soil would cover an area of 9cm square at 30cm depth is clearly incorrect — the area covered would be just over 1.7m square (i.e. an area of 3.33 square metres). • Dr P A Sleigh, Devon

Marine Concern I refer to the gardening article by Julie Walsh in the Winter 1990 Vegan. She advises the use of calcified seaweed which is obtained by dredging the sea bed. It is a cold water coral and an eco system in its own right and destroying it is definitely not 'ecology-ftiendly'. It is not a renewable resource. Seaweed meal on the other hand can be

'farmed' like other vegetables and is a renewable resource. • Stella Smith, Dyfed

Organic Growers Do Vegetarian and Vegan Society members realize they have to support farmers who are trying to grow organic and (hopefully) eventually veganic food for them?

A considerable cost is involved in the transitional stage from the conventional method to an organic one whether this is done in stages or piecemeal. Soil fertility has to be kept up by growing plants that will return nutrients to the soil by mulching or ploughing back in, which means saleable crops have to produce enough cash for this to be done. • Margaret Denmead, Kent

Patronizing I'd like to comment on a review in the Autumn 1990 Vegan.

For some reason, David Spence wrote the review of Kate (Canary's Animal Spirit — though it's hard to think why he did the review except perhaps to get a plug for his own new album.

Obviously, the guy doesn't like the music, but he shouldn't then criticize it for not being what it clearly doesn't set out to be — that is, commercial. David Spence's dismissive remarks about Animal Spirit makes the praise he does give it seem horribly patronizing.

I'm not saying you shouldn't publish critical reviews, but that you should give music reviews to people in tune with the particular type of music in question. If I were Kate Kanary I'd be deeply offended by some of the language used in the review. I mean, with promotion like that, who needs a poke in the eye? • Kath Clements, South Yorkshire

Infant Formulae I was surprised to see in the Winter 1990 Vegan in the 'Healthwise' column Gill Langley recommended Ostersoy infant formula to vegan parents without mentioning the ethical implications of using this product. All infant formulae are inherently inferior to breastmilk both as a source of nourishment for children and in terms of wasted resources; human (it would take 114 million lactating cows to replace the milk of India's women) and as packaging (70,000 tons of tin

plate are discarded annually in the US alone in the form of milk tins).

These products are manufactured by companies, many of them huge transnationals, who have little or no regard for ethics and who continue to promote the use of artificial formulae however inappropriate. Even in the UK a bottle fed child is five times as likely to suffer gastrointestinal complaints, however in those areas of the world where unsafe water supplies, lack of sterilization facilities and inability to afford sufficient quantities of expensive formula are common, bottle feeding can be lethal! It has been estimated by UNICEF that 1,000,000 childen a year die from unsafe bottle feeding. Despite this the corporations continue to promote it in ways that contravene the 1981 WHO/UNICEF International Code of Marketing of Breast Milk Substitutes so as to hang on to their share of a market worth US$6 billion a year.

I feel that the full facts surrounding products like OsterSoy are vital to vegans if we are to make informed ethical decisions on whether to use such products and contribute to the profits of their makers. While not in favour of the disappearance of formula milk I do feel that parents have the right to base their decisions on the full facts. Further information on the campaign against the baby milk scandal can be obtained from: Baby Milk Action, 6 Regent Terrace, Cambridge CB2 1AA. • Stuart Reid, Norfolk

Ed. Gill Langley did not recommend OsterSoy (the only vegan infant formula currently available in the UK) — she simply listed it as a soya infant formula suitable for vegan infants. The Society does not recommend products — not even those bearing The Vegan Society Trade Mark—because it recognizes that very few are entirely free of an animal abuse connection. Ethical concerns falling outside of (most) vegans' basic 'no animal ingredients, no animal testing' requirement are given low priority in The Vegan for reasons of space and appearing to widen the definition of veganism. Readers seeking information about the activities of companies across a range of ethical issues should consider subscribing to The Ethical Consumer (100 Gretney Walk, Moss Side, Manchester Ml5 5ND).


Publications & Promotional Goods

Prices exclude postage and packing (see Order Form for rates). I tems marked [VS] are published by, or in associa-tion with, the Vegan Society. All titles are paperback, unless otherwise indicated. Orders are processed within just five days of receipt (subject to stock availability).

PUBLICATIONS

Background Reading Why Vegan? Kath Clements A mass of facts and figures ably presented in a simple and straight-forward exposition of the case for veganism. £3.95

Food for a Future Jon Wynne-Tyson A classic work, powerfully arguing the moral, economic, ecological, physiological and nutritional case for vegetarianism and veganism. Packed with information, statistics, literary quotations, nutritional and dietary data. £4.99

The Extended Circle: A Dictionary of Humane Thought (Ed.) Jon Wynne-Tyson. A new, updated collection of quo-tations concerning our treatment of non-human species. £6.99

Food: Need, Greed and Myopia Geoffrey Yates Review of the world food situation and land use, including the vegan alternative, with useful facts and figures. £3.95

Reference Guides [VS] The Cruelty-Free Shopper Lis Howlett Much-expanded edition of best-selling guide for vegans and would-be vegans seeking assis-tance in choosing 100% animal-free products as part of a lifestyle free from animal exploitation. Thousands of entries organized into easy-to-consult sections (Food Products, Toiletries & Cosmetics, Homecare Products, Additives, etc). Complete with informative section introductions, recommend-ed reading lists and index. Indespensable. £3.99

The Vegetarian Travel Guide 1991 Jane Bowler Well-presented home and abroad eating out and holiday/travel-related information of value to vegans. £5.50

Animal Rights The Cruel Deception: The Use of Animals in Medical

THE ^ V E G E T A R I A N TRAVEL G U I D E I 99)

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Ceoffrey Yates

Research Robert Sharpe A detailed study demonstrating both the barbarism and scientific invalidity of vivisection. £7.99

Fettered Kingdoms John Bryant Second edition of one individual's animal rights philosophy with infa-mous critique of pet-keeping and controversial rewritten Epilogue. £4.90

Animals and Cruelty and Law Noel Sweeney A practising barrister argues that in sanctioning animal cruelty English law fails to to recognize the quintessence of natural rights: jus-tice and morality. £6.95

The Sexual Politics of Meat Carol Adams An innovative approach to vio-lence against animals and women. £8.95

The Struggle for Animal Rights Prof. Tom Regan A leading philosopher lucidly puts the case for animal rights. Chapters on farm and laboratory animals, hunting, dissection, plus autobio-graphical sketch. £3.50

The Dreaded Comparison: Human and Animal Slavery Maijorie Spiegel A penetrating study in picture and prose, loaded with shocking com-parisons of human and animal slavery, of racism and speciesism. £3.95

Chicken & Egg — Who Pays the Price? Clare Druce A constructive attack on the egg and poultry industry — examining birds' poor health, living condi-tions, drug industry activity and human health hazards. £3.99

Beyond the Bars (Eds.) Virginia McKenna, Will Travers & Jonathon Wray. Distinguished contributors discuss the immorality of keeping wild animals in captivity. £6.99

Voiceless Victims Rebecca Hall A wide-ranging examination of human abuse of animals. Chapters include: bloodsports, slaughter and farming, animals in entertain-ment, vivisection, and anthro-pocentric conservation. £5.95 Assault and Battery Mark Gold A critical examination of factory fanning and its effects on animals,


people and the environment. £5.95 Animal Liberation: A Graphic Guide Lori Gruen, Peter Singer and David Hine. A powerfully illustrated introduc-tion to the subject. £4.95

Cookbooks [VS] The Caring Cook: Cruelty-Free Cooking for Beginners Janet Hunt A bargain-priced and easy-to-fol-low first vegan cookbook, written expressly for those new to cruelty-free living. Offers a comprehensive selection of everday and special-occasion recipes, plus a mass of hints and tips. Durable, wipe-clean cover. £1.99 The Single Vegan Leah Leneman Tailored to the needs of vegans liv-ing either alone or in non-vegan households, this is a book to per-suade you that it really is 'worth the bother' for one. £4.99 The Vegan Cookbook Alan Wakeman and Gordon Baskerville 200 richly varied and carefully graded recipes, ranging from the quick and simple right through to the unashamedly gourmet. Complete with nutrition notes and checker. £4.99 The Vegan Health Plan Amanda Sweet More than 300 recipes, plus nutri-tional information and hints on buying and storing foods, suitabili-ty for freezing etc. £4.95 Cooking with Sea Vegetables Peter and Montse Bradford A vegan macrobiotic guide to the culinary use of the 'harvest of the oceans'. £5.99

[VS] Vegan Cookery Eva Ban An updated [1985] and restyled edition of the first major cookbook ever published. More than 300 appetizing, nourishing and eco-nomical recipes, plus a wealth of practical advice and nutritional information. £3.99

Nutrition and Health [VS] Vegan Nutrition: A Survey of Research GUI Langley MA PhD The most comprehensive survey ever undertaken of scientific research on vegan diets. Ideal for nutritionists, researchers, dieti-cians, GPs, community health workers, vegans and would be veg-ans. Includes highlighted major points, easy-to-follow tables, chap-ter summaries and detailed index. £5.95

Vegan Nutrition: Pure and Simple Michael Klaper MD An American physician demon-strates how sound vegan diets can satisfy all the body's needs and play a major role in the prevention and treatment of many degenera-tive diseases. Includes nutrient tables, meal plans and recipes.

Large format. £5.95

Pregnancy, Children and the Vegan Diet Michael Klaper MD A practical guide to ensuring health and balance throughout pregnancy and to raising healthy children on a 100% animal-free

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ORDER FORM After calculating the total sum owing, including postage and packing, send your cheque or postal order to: The Vegan Society (Merchandise), 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA. Cheques/postal orders should be made payable to The Vegan Society Ltd. TOTAL COST OF ITEM(S) ORDERED £ POSTAGE & PACKING (See below ) £ Inland : Total Cost of item(s) ordered £2.99 or less — add 35p; £3.00 to £3.99 — add 60p: £4.00 to £5.99 — add 75p; £6.00 to £9.99 — add £1; £10 to £20 — add £1.50; over £20 — free Eire and Overseas : Please increase total payment by a further 40% to cover additional surface rate postal charges. (NB Goods sent airmail by special arrangement only.)

£

DONATION TOTAL PAYMENT* •Orders to be sent to Eire or overseas must be paid for by International Money Order or by Sterling cheque drawn on an English bank. I enclose a cheque/postal order for £ made payable to : The Vegan Society Ltd. Name (PLEASE PRINT) Address (PLEASE PRINT)

Postcode Tel. No. (in case of query). . Date.

diet. Includes nutrient tables, meal plans and recipes. Large format. £5.95 The Home Herbal Book Barbara Griggs A handbook of simple remedies. £4.99

Home and Garden Home Ecology Karen Christensen Packed with practical advice on how ecological principles can be applied in the home, enabling the individual to improve his/her envi-ronment and quality of life. £5.95 Veganic Gardening Kenneth Dalziel O'Brien A comprehensive, yet easy-to-fol-low guide to the subject by the sys-tem's greatest living exponent. £6.99

The Vegan (Quarterly.) Four issues. £6.00

PROMOTIONAL GOODS Multi-Purpose Cards* Four multi-purpose blank cards and envelopes with original car-toons by regular contributor to Private Eye, Pete Donohue. Recycled card and envelopes. Black and red on white. £1.50 CI

Writing Pad* Pad with 50 sheets A5 size wood-land bond recycled paper, each printed with the Vegan Society's logo and summary of its work. Black and green on white. £2.25 Wl

Poster* 'Blood Curdling' poster by Paul Evans. Recycled paper. Red, pink and green on black. 75p PI

T-Shirts 'Free Zone'. As featured in The Independent. 100% cotton, XL,

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'All the Way'*. Rather daring, 100% cotton, XL. Orange, green and white on black. £7.50 T2

Q Cards Set of 10 postcards with telling quotes for animal rights. All differ-ent, assorted colours, recycled card. £1.50 C2


Noticeboard

D i a r y D a t e s 13 Mar. South Dorset Animal Concern Public Meeting. Speaker from Co-ordinating Animal Welfare. Cruelty-free goods and refreshments, 8pm. Milten Road Hall, off Newstead Road, Weymouth. 21 Mar. Talk by Irene Williams, Compassion in World Fanning at Theosophical Society Hall, Maid Marion Way, Nottingham. Refreshments by Veggies. Details: Helen. 0509 673855. 3 Apr. Public Meeting at the Golden Cross Hotel, High Street, Bromsgrove, Worcs., 7.30pm. Talk by Campaign Against Leather and Fur (CALF). Information, books and merchandise. Admission 50p/unwaged 25p. Contact: 0527 73793 or 0905 771908. 4 Apr. Fashion Show by Mocatan, Worcester Arts Workshop, Samsome Street, Worcester, 7pm. Details: Jill or Alan 0905 613173. 6 Apr. Animal Welfare Fair, Town Hall, Dewsbury, West Yorkshire. 10-4pm. Over 30 stalls, games, vegan food. 24 Apr. World Day for Laboratory Animals. 27 Apr. World Day for Laboratory Animals march through London organized by the National Anti-Vivisection Society. Contact: NAVS 081 846 9777. 5 May. Animals Fair at the Apple Market, Covent Garden. 40 animal welfare groups expected to take part. Contact: St Albans Vegetarian Society. 0727 55705. 14—16 June. National Living Without Cruelty Exhibition, Kensington Town Hall, Hornton Street, London.

1991 AGM This year's Vegan Society AGM will be held on Saturday 19 October in the Westminster Room, Methodist Central Hall, Storey's Gate, Westminster, London SW1H 9NU. Details about submitting proposals for resolution to go on the agenda will appear in the Summer 1991 Vegan; while information for prospective candidates for Council will appear in the Autumn 1991 issue.

Help! Vegan Society members are needed to help staff and Council members with the Society's double stand at the 1991 National Living Without Cruelty Exhibition, London, 14-16 June. Contact: Richard Farhall, Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA. 0424 427393.

News Speak Talking Newspapers for the Blind records The Vegan magazine on tape for the benefit of blind and partially sighted people. For further details contact: Talking Newspapers for the Blind, 90 High Street, Heathfield, East Sussex TN21 8JD. 04352 6102.

M e m o r i a l Lecture Information about the 1991 Frey Ellis Memorial Lecture will appear in the Summer 1991 Vegan.

Humane Information Humane Information was established in September 1990 to provide educational material containing information not generally found in other organizations' literature. Its first leaflet, 'The Animal Liberators', explains why some individuals decide to undertake illegal direct action in pursuit of animal rights. For a sample leaflet send an SAE to: Humane Information, PO Box 47, St Leonards-on-Sea, East Sussex TN38 OFT.

Discounts Do you know any businesses offering a discount to Vegan Society members which are not listed on the Society's Discount List? If so, please send the Society their names and addresses so that they may be sent a registration form.

Advertising Would actual and prospective advertisers in The Vegan please note that display and semi-display advertising is now dealt with by Steve Hack at: Eco Projects, Queen Anne House, Charlotte Street, Bath, Avon BA1 2NE. 0225 332567.

Apology The review of Katherine Monbiot's gourmet vegan cooking video, announced on page 4 of the Winter 1990 Vegan, has had to be postponed — there are no copies left!

L y n x Defence Fund The anti-fur group Lynx has launched an urgent appeal for funds to enable it to defend itself over the forthcoming months against actions for libel from those involved in the fur trade. Lynx Legal Defence Fund, PO Box 300, Nottingham NG1 5HN.

Runaway Success Such was the popularity of Tony Martin's Half Marathon for Vegetarians and Vegans held on 13 October 1990 that, after many requests, he has agreed to initiate another — together with some complementary events — to take place on 13 October 1991 at Shipley Country Park. Details: Tony Martin, 27

Hermitage Avenue, Borrowash, Derby DE7 3JL. 0332 679341.

Recipes Freebie Julie and Steve Campbell, owners of the Inverdene Vegan Guest House in the Scottish Highlands, have put together a compilation of some of their guests' favourite recipes. Sections include: Drinks, Starters, Main Courses, Puddings, Cakes and Biscuits. All recipes are sugar-free and there is even a piece on making your own tofu. For a copy send a large SAE to: Inverdene, Bridge Square, Ballater, AB35 5QJ. 0339755759.

EVU Congress 1991 The Vegetarian Society (UK) is hosting the European Vegetarian Union Congress from 27 July to 1 August 1991. It will be held at Chester College and the Gladstone Conference Centre, Chester. One of the speakers will be Vegan Society general secretary Richard Farhall. Sleeping accommodation is available at the college and the facilities are of a very high standard offering a swimming pool, gymnasium, squash, badminton and tennis courts, as well as a solarium and sauna — all on site. Details: Vegetarian Society (UK), Parkdale, Dunham Road, Altrincham, Cheshire WA14 4QG.061 9280793.

Media Watch Alan Kirkham of Radical Carrot vegan shop fame has initiated the formation of Ambridge Animal Aid — a group of Animal Aid members who intend to put pressure on media folk who portray those opposed to animal abuse as 'loonies'. For further details about this nationwide campaign send an SAE to: Ambridge Animal Aid, 53 The Tythings, Worcester WR11JT.

Arkangel Issue 4 of the 'One People' AR mag. Arkangel is on the streets. In addition to the usual Local Groups news, 'Nationals' news, list of ALF actions, Sanctuaries Report and International news, an expanded Comment section includes 'Sentientism' by Richard Ryder (author of Victims of Science) and a discussion on definitions of 'violence' by regular Vegan contributor Robin Webb. A


year's subscription is £6. Arkangel, BCM 9240, London WC1N3XX.

Correction The advertisement on the reverse of the new-style Vegan Society membership card should read "Pure Food Catering"— though a consultancy service is available.

Hey Buddy A penpal organization with a difference, Veggiebuddies is solely for vegans and vegetarians between the ages of 14 and 17 who wish to meet like-minded youngsters who live nearby. A nominal fee is involved

Hare Defence The East Sussex Hare Protection Society is believed to be the first group of its kind set up to campaign against a hare hunt on a number of fronts — leafletting, media work and hunt sabotage.

For a sample leaflet send an SAE to: ESHPS, do PO Box 47, St Leonards-on-Sea, East Sussex TN38 OFT.

Band o f Mercy The Band of Mercy (the original name of the Animal Liberation Front) has been formed by a group of ex-ALF activists who disagree with the use of tactics which may cause harm or suffering — such as incendiary devices or arson. The Band of Mercy will: "Rescue animals from cruelty, obtain evidence of such cruelty and expose those responsible, put out of action equipment used to inflict suffering." Further information: Friends of the Band of Mercy, PO Box 1197, Brighton, East Sussex BN1 9RX. [See also 'Animal Rescue', page 5]

Relaunch Animal rights magazine Flesh & Blood, which ceased publication some years ago, is scheduled for relaunch on 24 April. Contact: Caroline Publications, PO Box 84, Stevenage, Herts SGI 2SE.

Local Groups BEVEG (Bromley and

Vegan Inspiration It's still not too late to book your place on the Vegetarian Society Cookery School's Vegan Inspiration Weekend, 12-14 April 1991. Ring the VSUK on: 061 928 0793.

I

Information Vegan Magazines. In addition to The Vegan — the official organ of the Vegan Society — the following independent publications may be of interest:

Vegan Views 6 Hayes Avenue, Bournemouth BH7 7AD. An informal quarterly with articles, interviews, news, reviews, letters, cartoon strip. Subscription rate for four issues: £2.40 (Europe and surface mail overseas: £2.80).

New Leaves 47 Highlands Road, Leatherhead, Surrey KT22 8NQ. Quarterly journal of the Movement for Compassionate Living — The Vegan Way (see below). Annual subscription: £3.00.

Cheques/POs payable to: 'Movement for Compassionate Living'.

Y Figan Cymreig (The Wales Vegan)

Bilingual quarterly. Annual subscription: £1.50.

The Vegan Community Project exists to form a contact network between people who are interested in living in a vegan community and to establish one or more such communities. While some of its members seek merely to live close to other vegans, others wish to establish a vegan land project or centre for the promotion of

a vegan lifestyle. Newsletter subscription (4 issues): £2.00. Contact:

The Vegan Families Contact List provides a link between parents throughout the UK seeking to raise their children in accordance with vegan principles. To receive a copy of the list and have your name added to a future edition, please write to the Vegan Society — marking your envelope 'Vegan Families Contact List', enclosing an SAE, and giving your name, address and names and dates of birth of children.

The Movement for Compassionate Living — the Vegan Way seeks to spread compassionate understanding and to simplify lifestyles by

promoting awareness of the connections between the way we live and the way others suffer, and between development, consumption and the destruction of the

Vegans International co-ordinates the promotion of veganism, encourages the formation of new organizations, and organizes an annual

Vegan Contacts Abroad. For a listing, send an SAE to the Vegan Society marked 'Vegan Contacts Abroad'.


A C C O M M O D A T I O N

A C C O M M O D A T I O N W A N T E D

A C T I V I T Y H O L I D A Y S

\/6gi\/kntures Activity & Sightseeing Holidays — Great Vegetarian/Vegan Food

Destinations include: Yugoslavia — Adriatic Island

Austrian Alps Autumn in Portugal

Scottish Highland Activity Lake District

Barge Sailing Weekends For 1991 Brochure write or phone quoting ref: W 2 , Vegi Ventures, 17 Lilian Road,

Bumham-on-Crouch, Essex CMO 8DS Phone:(0621)784285

A N I M A L W E L F A R E

TWO COLLIE/WHIPPET bitches need a home. Vegetarian, spayed 2yrs old need love and space. Please phone

C A T E R I N G

PURE FOOD CATERING. Vegan cui-sine for all occasions. Contact:

C O U R S E S

G R A P H O L O G Y C O R R E S P O N -DENCE COURSE leading to Diploma. Ful l 3 -yea r sy l labus . Send SAE for details to:

PLOUGHSHARES FOODS presents

Residential D ip loma Course in D o m e s t i c and Commercia l

Vegan Cuis ine Instruction in Dairy, Sugar and

Gluten-free Cakes and Savouries and the production of Tofu, Tempeh

and Leaf Protein. Glastonbury 0458 -31182

WALSINGHAM NATURAL THER-APY CENTRE are offering residential courses in meditation and holistic heal-ing under the direction of

VEGAN INSPIRATION weekend at the Vegetarian Society. 12-14 April 1991. Practical and demonstration. Tel. Cookery School on 061 928 0793.

H O L I D A Y A C C O M M A D A T I O N

ALPUJARRAS. 2/3 bedroom farm-house, sleeps 5, swimming pool, unspoilt views, secluded spaces, 1/2 hour beach, wonderful mountain walks, villages. Self-catering, £100pw or B&B + meals vegetarian, vegan. Write:

DELICIOUS HOME COOKING, organic vegetables, Le Clou Mountain Guest House in Auvergne National Park, France £14 half-board information 071 481 4317.

LUXURY B&B APARTMENT in local beauty spot, optional EM, packed lunch, £10.50. Cilhendre Cottage, Wemddu, Alltwen, Pontardawe, Swansea, SA8 3HY. 0792 830586.

MID WALES. Staylittle (Machynlleth 12 miles). Vegan/vegetarian B&B for non-smokers. B&B £10.00 per person per night. Optional evening meal £6. Tel. (05516) 425.

NORTH PENNINES. Wholefood veg-etarian/vegan B&B/EMs. Overlooking quiet village. Licensed. No Smoking. Open all year. 1 crown. Brochure Alston

PENZANCE. Self-catering accomoda-tion for 3-4. Two miles from Penzance with large garden, sea and country views. Occasional vegan meals avail-able. Tel. 0736 62242.

PORTSMOUTH. Vegan/vegetarian wholefood B&B, optional evening meal, near ferries and historic ships. Phone

ST IVES, Cornwall. Exclusively vege-tarian/vegan guest-house overlooking St. Ives Bay. Close to beach and scenic coasdine. Central heating. Children wel-come. Brochure:

SHROPSHIRE. Bentley House. 18C house in unspoilt countryside, close Ludlow, Strettons, Iron bridge. Exclusively vegetarian/vegan whole-food. Vegan proprietors. Central heat-ing. No smoking. B&B, EM, packed lunches. Tel. 05887 255.

SHROPSHIRE. Exclusively vegan B&B. E. Meals optional. Home-grown veganic fruit n' veg. Lovely peaceful location, adjacent Long-Mynd. Superb scenery, lovely walks. Children and pets most welcome. NO SMOKING. From £10.50 p.p. Telephone 0588 61417.

SOMERSET. Exclusively vegetarian guest house. All meals vegan. Bordering Devon and Dorset. It is an ideal base for touring, walking or relaxing in our 16th century house. Crewkeme 0460 73112.

VEGAN B&B. 4 miles south of Kendal. Strictly no smoking. Children welcome. Packed lunches & evening meals available. Tel:

WEST CORK. Vegan self-catering and B&B, with en suite facilities. 8km from Bantry in peaceful wooded surround-ings. Ideal for touring, cycling and walking. Beautiful garden. Safe play area for children.

* Breathtaking mountain scenery * Highly acclaimed vegan fare

* Free use of bicycles & tandem * 10% discount for Vegan Society

members B+B £13, E.M. £8. No smoking

Tel (03397) 55759for details or write to Bridge Square, Baliater AB35 5QJ

V e g e t a r i a n / V e g a n C o u n t r y H o t e l Enjoy a relaxing, comfortable Winter break

in SNOWDONIA NATIONAL PARK Close to historic Harlech and its wonderful beaches and to Port Meirion — it is an ideal

centre for mountain walking; strolling by the sea; visiting historic Wales and playing golf.

Or simply relax in our friendly, comfortable environment — enjoying the wonderful views

from the peace and tranquility of our hotel — in its 3 acres of private grounds.

The varied, high quality cuisine is exclusively vegetarian and vegan

in a non-smoking environment. We have a choice of en-suite bedrooms.

There a n special Christmas and New Year's programmes.

Please call vegetarian owners John and Maureen Jackson for more details or send

for one of our brochures. "TREMEIF0N" Vegetarian Country Hotel

Talsarnau, o r Harlech, Gwynedd. North Wales LL47 6UH.

Tel: 0766 770491.

"Seapoint" Upway, Por lock, Somerset, TA24 8QE

• Spacious Edwardian House overlooking Porlock Bay

• Open log fires • Coastal/moorland walk

• Trad/vegetarian/vegan meals • Special diets

Write or telephone

WMdcote" The Saltings, Lelant St Ives, Cornwall

Til (0736) 753147 Quiet Country Hotel overlooking beautiful tidalestuary and bird sanctuary. Britain's oldest vegetarian and vegan hotel is fam-ily owned and stands in its own grounds dose to beaches and unspoilt coastal walks. Superb cuisine and friendly personal service Some rooms with shower/wc en suite

For further information and brochure please contact

LAKE D I S T R I C T

BEECHMOUNT Hear Sawrey, Ambleside,

Cumbria, LA22 OLB Vegetanan/veoan MB. excellent country house

accommodation. Situated in Beatrix Potter's picturesque village of N«r Siwrey with its out

uMf i j . A —:i — f . . , 1 1 i—L. — j I wonoe inn, i miles irom nawxsneao, Laxe Windermere (car ferry) 2 miles. Delightful

bedrooms with tea/coffee, TV. etc.. and lovely views over Esthwarte Water Ideal centre for

lakes, tarns, fells and Griadale Forest Ambleside, Coniston, and Bowness only a short

drive away. ok

T e l . l 09666 356

o U A n o J L

Oran N a JVIara Breathtaking views from this warm and wel-coming non-smoking guest house set amongst the finest scenery in Britain. Ideally situated on the coast of Wester Ross, we offer spacious accommodation, delicious vegan and vegetari-an food and lovely views across Lock Ewe from every room. Perfect for touring, walking, bird watching or just relaxing with our shelves of books. Sdf catering flat also available.

For details please unite to:

WHITBY, N. YORKS. 'Twixt sea and moors'. B&B. £10. Vegan/Vegetarian. Quiet area. 7 minutes walk from harbour and town centre. Street parking. Tel. 0947 603507.

3 MILES FROM Snowdon and near Anglesey's sandy beaches. Beautiful Victorian stone farmhouse. Exclusively wholefood vegetarian/vegan gourmet cuisine. Home-baking including bread. Non-smoking. S.A.E:

M A I L O R D E R

WHOLE IN THE WALL (Vegan Wholefoods)

A member of the Vegan Business Connection We stock over 900 vegan products in our exclu-sively vegan shop. We are also able to offer mail order on the following:

• Green Dragon Nnaises • Green Dragon Scheeses • Disos Wines • Rabenhorst Organic Juices • Hole in the Hedge Essential Oils

Wholesale enquiries welcome. SAE for details. Please note our new address: Whole In thm Wall, 23 Wallflald Court, Bangor, Gwynedd. Tot. 0243 364518 10% discount to members of the Vegan Society.

4 OUR ^ CHOICE'

CRUELTY-FREE MAIL ORDER SERVICE

Not just another catalogue - this is the cruelty-free service you can rely on. NOW OVER 200 VEGAN Natural Beauty Preparations (including an exclusive hand-made skin care range). Health Care. Toiletries, Essential Oils and Aromatherapy. Catalogue (produced by a Vegan Society member) free from:

•Our C h o k e ' Crue l ty -Free Mai l O r d e r Service,

30 Richdale Avenue, Kir ton-in-Lindsey, Ga insborough , Lines DN21 4BL

(stamp appreciated) o r phone 0652 648668.


VEGAN HIKING BOOTS

Blue cardina/synthetic suede uppers, Cambrelle linings. Ideal for hiking, mountain biking, leisure etc. £40.00

incl. Sizes 34 to 46

Designer Wares, 318 Heaton Road, Healon, Bradford 9, W. Yorks.

Tel: 0274 483390.

EVERGREEN STORES (Exclusively Vegan Wholefood Shop)

70 Daisy Hill, Dewsburv. West Yorks. 0924 457900.

Large range of wholefoods, including convenience foods, take-away and frozen.

• Organic fruit and vegetables - low prices • Organic wines and Juices • Ciuelly-fiee cosmetics and household products •Happidog and Vegecal

Phone for details of: Mail Order. Bulk Orders. Group Orders & Deliveries

Gose to bus and train stations \0% discount to Vegan Society members We are members of the Vegan Business

Connection

HIGH QUALITY VEGAN PER-FUMES, bath, hair & skin preparations. Containing pure vegetable oils, essential oils and floral waters. For full informa-tion send S.A.E. to DOLMA, 19 Royce Avenue, Hucknall, Nottingham, NG15 6FU. Trade enquiries welcome.

MISCELLANEOUS VEGFAM feeds the hungry — veg-etable foodstuffs, leaf protein, horticul-ture, irrigation, afforestation etc., The Sanctuary, Nr Lydford, Okehampton, Devon EX20 4AL. Tel. 0822 82203.

ELECTRIC WATER distiller midi-d 5gal. Complete instructions. Perfect working condition, as new. Parts service easily obtainable. Selling because want larger £150 o.n.o. 081-300 0769.

THE CUSTODIANS believe in God and speak for the animals. Details from

ALL WALKS vegetarian/vegan walk-ing club, medium distance and pace, 9 The Woodlands, London SE13 6TZ. 081 698 5803.

PERSONAL

c o n t a c t CEO^THT.

CONTACT CENTRE is a friendship agency, quite different from all others catering for vegans and vegetarians both in Britain and abroad, for any purposes. CONTACT CENTRE is inexpensive and enables you to choose your friend(s) from detailed adverts and/or to write an advert yourself without disclosing your name and address. CONTACT CENTRE gives you full scope, you don't even have to complete a form. Instead a friendly ear is lent to every member. As we cannot tell all in this advertisment, please write for membership details from:

COO^ACT CEWKE BCM Cuddle, LONDON WC1V6XX.

A nationwide introduction service for vegetari-ans, vegans and others who lead a healthy

lifestyle. Run by a member of the Vegan Society who puts you first (not the Porsche!)

Free registration and nothing to pay until you have first found one compatible friend, then all you pay for a years membership is

£15.00. (no fee otherwise). Concordia-Vegis is the honest and (genuinely)

caring alternative introduction service. For recycled, non glossy details: C o n c o r d i a - V e g l s , P .O. B o * 4 ,

B a k e w e B , P f l t b y i M w

mm BE H A P P Y M E E T I N G N E W P E O P L E >

W H O A R E A L S O V E G A N / V E G E T A R I A N A N D U N A T T A C H E D .

Lots of choice - make friends, pair off, go on holiday, socialize, whatever you like. For all ages from teens to sunset years, countrywide. Always hundreds of participating members. Comprehensive and unique service -designed especially for you!

Do write to

Coronation Road, London NW10 7QE V or ring 081-348 5229 now! J

PUBLICATIONS AH IMS A. Quarterly magazine of the American Vegan Society. Veganism, Natural Living, Reverence for Life. Calendar Year subscription $15. Address: 501 Old Harding Highway, Malaga, NJ 08328, USA.

SITUATIONS VACANT VOLUNTARY HELP NEEDED for animal sanctuary, run on animal rights principles. Accomodation available. Rural location between

Liverpool/Southport. Telephone 051 931 1604. Freshfields Animal Rescue Centre.

TWO CREW REQUIRED. (One deck hand, one steward/stewardess) for 18 metre motor boat in the South of France. Some boating experience preferable but not essential must be enthusiastic and hard working, willing to work long hours. Starting Mid May for Summer season. Must be vegan and non-smok-ing. Please send CV and recent photo to Box no. 180.

Final copy date for SUMMER 1991:

1 May 1991

RATES AND CONDITIONS

All prices inclusive of VAT Series discount: (4 consecutive inser-tions prepaid): 10% Box No: (per insertion) £2.00 extra

Lineage Commercial: £6.00 for 20 words (mini-mum) Additional words: 35p each Non-commercial: £4.50 for 20 words (minimum) Additional words: 25p each

Please send lineage ads to: Kathy McCormack, Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA. Tel. 0424 427393.

Semi-display (boxed) Commercial: £6.00 per single column centimetre Non-commercial: £4.50 per single col-umn centimetre Typesetting service (if required): £2.00

Please send semi-display ads to: Steve Hack, Eco Projects, Queen Anne House. Charlotte Street. Bath, Avon BA1 2NE. Tel. 0225 332567.

PAYMENT Pre-payment please by cheque or postal order made payable to 'The Vegan Society Ltd'.

Eire and overseas: payment must be by sterling cheque drawn on an English bank or by international money order.

PUBLICATION DATES March, June, September, December.

COPY DATES First of preceding month.

CONDITIONS OF ACCEPTANCE

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

The submission of an advertisement is deemed to warrant that the advertisement does not contravene any Act of Parliament, nor is it in any other way illegal or defamatory or an infringement of any other party's rights or an infringement of the British Code of Advertising Practice.

The Vegan Society reserves the right to refuse or withdraw any advertisement.

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

I M P O R T A N T Display and semi-display advertising is now dealt with by Steve Hack at: Eco Projects, Queen Anne House, Charlotte Street, Bath Avon BA1 2NE. Tel. 0225 332567.

ALL LINEAGE AND SEMI-DISPLAY ADS MUST BE PRE-PAID

When replying to an / advertisement please ^ y 5 THE

mention that you w G & a n saw it in . . . QJ

High quality. Cruelty-tree baby toiletries for habiri aid (fcscerning woman. Thajp art fragrance-free and mild for sensitive d u n ( y t catching labels on recyclable PIT b o n k s . Baby Bach 2S0ml. Shampoo 250ml todegnKfabfe. Baby Locion 2S0tnl. Nappy

L t d . , ( m l I Orde r BodyWIse (UK) 14 Lower Court Road .Lower . Br isto l BS12 4DX. Tel:0454 I >11 amis iacl«4s MI. M tt.M Msta* M factim-Alls* 5 Sirs lor aelinrv. Cask altt trtac

I 615500

100% norKhlorme bleached Sanpro range in attractively packaged recycled card includes:- 100% first grade a tampons in boch r egua r_and super

Putty shields for everyday use. Siqier.

M l Crsaa

lit, lath 254ai tl .M U» Lotiss M l ( l .H lit, Sasason 750al t l .R »a> ri.n

tact X CI .40 tact » tl .50 t«tr SHnISs tact It .41 l»1»!if Wl< tact II .11

hr Isaill tact 12 .71 ra..' i M l t 7fl <n

vegan


CLASSIFIED ADVERTISEMENT (LINEAGE) ORDER FORM

Please insert the following advertisement in the next issue/s of The Vegan under the heading (Please use capital letters)

1 2 3 4 5

6 7 6 9 10

11 12 13 14 15

16 17 18 18 20

21 22 23 24 25

26 27 28 29 30

31 32 33 34 35

36 37 38 39 40

41 42 43 44 45

46 47 48 49 50

Continue on a separate sheet if necessary. This form may be photocopied.

Lineage charges. See 'Rates and Conditions'. • Box No. (£2.00 extra). Tick if required J Copy. (£1.50). I require a copy of The Vegan in which my ad. will appear

I enclose cheque/PO for £ payable to 'The Vegan Society Ltd.' Name Address _

Tel. No. Date Signature. . Post code.

Return to: The Advertising Manager, The Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA. (Tel. 0424 427393)

VICCO Vajradanti Unique Ayurvedic Toothpaste A completely natura l product £ containing 18 valuable herbs. ^ VICCO Vajradant i is made in accordance with the ancient Indian science of Ayurveda. Highly Concentrated — Long lasting Pleasant Fresh Taste — Fresh Breath Contains No Sugar — Flouride Free N O W AVAILABLE FROM WHOLEFOOD SHOPS OR PRICE £1.40 FROM: Manda la Imports. 7 Zetland Road. Redland BRISTOL BS6 7AQG

Not tested on animals

DESMOND PYE PARTNERSHIP

We undertake most types of legal work within the U . K . , and particularly welcome instructions from new vegan clients.

Contac t : 2 5 6 N e w Cross Road, London SE14 5PL

Tel: 071-358 1271 • Fax: 071-358 1104

Ik Ji

RESTRURRM

262, KENSINQTON HIGH STREET LONDON U/. 8

TEL. : <5034422

Britain's oldest Lebanese restaurant, established 1968.

We also serve vegetarian and vegan meals. A special set vegetarian or vegan menu at £6.85 per person (minimum of two people) consisting

of nine different selections of hot and cold Lebanese hors d'oeuvres (Mezzeh).

ALL OUR DISHES BOAST HIGH FIBRE, LOW FAT NATU-RAL INGREDIENTS, AND POSITIVELY NO ADDITIVES


^ f u n k i n g

M e a d ? There must be many readers who would like to offer financial support to the Vegan Society in its unique work but have limited means at their disposal. There is, however, an easy way of helping regardless of present circumstances—by including a legacy to the Society in your Will. Great or small, such legacies can make a real and enduring contribution to the promotion of vegan ideals.

For those who would like to make a bequest to the Society the fol lowing form of words is suggested:

"1 bequeath to the Vegan Society Ltd, Registered Charity no. 279228, presently at 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA, the sum of £ , and declare that the receipt of the Treasurer or other authorized officer of the said Society shall be good and sufficient discharge of such legacy."

Property left to the Society is another valuable contribution to our cause. If you wish to will land or property to the Society, please write for details of how to arrange this.

Deed of Covenant

A Deed of Covenant substantially increases your gift or subscrip-tion to the Vegan Society at no extra cost to yourself, because the Society is able to claim the income tax that you have paid. Provided you are a taxpayer, the Society can claim an additional 33p (at current tax rates) for every pound you covenant. The Deed need only apply for four years, assuring the Society of a regular income so that it can plan for the future. It is easy to complete and once made you only have to sign a claim form which we send you in the first year.

HOW YOUR CONTRIBUTION GROWS Here are some examples:

Annual Tax Benefits Amounts Rebate over 4 years

£ £ £ 10.00 3 .33 53 .22 50.00 16.66 266 .64 75.00 25 .00 400.00

If you wish to make a single donation, the Society can gain the same tax benefit if you use a Deposit Covenant. For futher information, please contact: The Office Manager, Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA.

ROOM T O BREATHE Style and comfort from Mocatan

At last a n o n - l e a t h e r shoe t h a t no t only looks l ike l e a t h e r b u t which c a n a lso b rea the . We at M o c a t a n a r e p r o u d to i n t r o d u c e t h e la tes t in o u r s tyle wi th s y m p a t h y collection. Using a revolut ionary man-made material we have designed a shoe t h a t is m o d e r n , s m a r t a n d p r a c t i c a l . T o t a l l y w a t e r p r o o f t h e s h o w c o m b i n e s a b rea thable lining and u p p e r with a welted sole for maximum comfor t . O u r shoe will s t re tch and mould to the shape of y o u r foot a n d its permeabi l i ty means less "sweaty fee t" problems. The shoes a r e available through mail o r d e r , in black only, and o u r money back guarantee means you can order in confidence. These shoes a r e broad-f i t t ing so if in doubt o rde r a size down. To o rde r simply complete the o rde r form a n d send it with ful l payment plus postage and packing to:

MOCATAN, JAMES HOUSE, 49A CHAPEL ASH, WOLVERHAMPTON WV3 OUF Alternatively you can order by telephone using your credit ca rd

TELEPHONE: 0902 21421 (24hr SERVICE) PLEASE ALLOW 28 DAYS FOR DELIVERY

PLEASE SEND ME THE FOLLOWING GENTS SIZES 6-11 £35.00 LADIES SIZES 3-8 £32.00

+ POSTAGE £2.95 (UK) Name:

QUANTITY SIZE TOTAL COST

SIGNATURE

Address:

Post Code: Method of payment (Delete as appropriate) ACCESS/VISA/AM EX/CHEQUE, CREDIT CARD OR CHEQUE CARD NO. EXPIRY DATE:


Multi-Purpose Cards Four multi-purpose blank cards and envelopes with original car-toons by regular contributor to Private Eye,. Pete Donohue. Reocled card and envelopes. • £1.50 CI

Writing Pad Pad with 50 sheets AS size Woodland bond recycled paper, each printed with the \ egan Society 's logo and sum man of its work. • £2.25 Wl

Poster 'Blood Curdling' poster by Paul F.vans. Recycled paper. I • 75p PI

TShirt Rather daring 'All the Way' tee shirt. 100ro cotton. XL. black only. • £7.50 T2

S O C I I T T

* h « Promoting a diet free from all animal produce and a more compassionate way of living that

seeks to avoid exploiting animals for any purpose

MEMBERSHIP APPLICATION Block letters please

Name . Address

Post code . Tel. Profession/Skills.

Tick as appropriate: • I am interested in veganism and enclose a large SAE for an Information Pack • I adhere to a vegan diet and wish to become a Vegan Society member. I undertake to abide by the Society's Memorandum and Articles of Association (£2 or may be viewed without charge at the Society's office) • Although not a vegan I support the Society's aims and wish to become an associate member • Individual £ 12 • Family/Joint £ 15 • Unwaged individual £8 • Unwaged family/joint £10 • Junior (under 18) £6 • Life £250 • Donation I enclose cheque/PO payable to 'The Vegan Society' for £ (£ membership + £ donation).

Return to: The Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA

The Vegan Spring 1991

Documents

Transcript of The Vegan Spring 1991