The magazine of the Vegan Society

S P R I N G 1 9 9 6

too much or too l i t t le?

V

iLi^m

i i

I n n a n dl v e g a n

VEGETARIAN E S R E S T R U R R TIT

262 KENSINGTON HIGH STREET LONDON W8

10% discount on

production of The Vegan

Tel: 0171 603 4422 Britain's oldest Lebanese restaurant, established 1968

We also serve vegetarian and vegan meals. A special set vegetarian or vegan menu at £7.85 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 NATURAL INGREDIENTS, AND POSITIVELY NO ADDITIVES

QUALITY FOOTWEAR FOR VEGETARIANS AND VEGANS . Vegetarians and Vegans who have been unhappy wearing leather shoes and have found canvas and plastic shoes unsatisfactory, finally have a

choice. These new Vegetarian shoes' look and feel like supple leather but are infact 100% man made, - the uppers are made from a new high-tec polyurethane, that is scuff-resistant, water-resistant and most importantly 'breathable' like leather. Combined with the quality, comfort and durability synonymous with Doc Martens we feel we have now produced the ultimate vegetarian shoes!

O.M. SHOES £47.00 + £3.95 P&P BLACK & BROWN D.M. BOOTS £49.95 + £3.95 P&P BLACK, GREEN, PURPLE & CHERRY RED

Make cheques payable to VEGETARIAN SHOES, and send to: V E G E T A R I A N SHOES, 12 GARDNER STREET, BRIGHTON, BN1 1UP. STOCKS A R E LIMITED SO TELEPHONE 0273 691913 B E F O R E CALLING IN PERSON. S E N D N A M E AND A D D R E S S FOR F R E E C O L O U R B R O C H U R E , F U L L RANGE I N C L U D E S M E N S & LADIES S H O E S , WALKING BOOTS. J A C K E T S & BELTS ETC.

ORGANIC WINES

Over 50 vegan wines, juices, beers and ciders available by mail order.

* Nationwide Delivery * E S / E * 5% discount for Vegan Society members

Vegan Mixed Case (12 btls) £55.95 inc. delivery Vegan Special Selection £75.00 inc delivery

or ask for our full list. 0 1 1 3 2 5 7 7 5 4 5

vinceremos 261 Upper Town Street, Bromley, Leeds LSI 3 3JT FULL REFUNO (MINUS P&P) IF GOODS ARE RETURNED IN PERFECT CONDITION WITHIN 14 DAYS

ALLOW TWENTY EIGHT DAYS FOR DELIVERY

RANGE INCLUDES: EGG-FREE MAYONNAISE VEEZE — alternative to cheese spread RICE PUDDINGS with sultanas CHOCOLATE BARS with soya ORGANIC CHOCOLATES CAROB BARS with soya CAROB SPREADS ORGANIC CHOCOLATE DROPS & CAROB DROPS

ALL SUPER QUALITY - ALL SUPER TASTING - DEMONSTRA TING THAT THIS SPECIAL POET PREFERS PLAMIL PRODUCTS.

BENJAMIN ZEPHANIAH PREFERS

Plamil soya milks are formulated for vegan nutritional requirements, w i th the correct balance of vegan calcium combined w i th vitamin D j to enable the body to absorb the calcium, plus the essential vitamins B 1 2 and B2-

TO UDDER MILK

EXCLUSIVELY AVAILABLE FROM HEALTH/ WHOLE-

FOOD STORES.

Please send me: Please tick as applicable • Free informative literature & recipes. • NEW 1995 16 page booklet 'Healthy vegan

infants/children £1.00 • Simple questionnaire to complete for

vegan research. SAE would be greatly appreciated. Send to: Plamil Foods Ltd. Folkestone CT19 6PQ

Name (BLOCK CAPITALS)

Address

T h e V e g a n , S p r i n g 1 9 9 6

WELCOME W e hope you like your n e w look magazine! Sure, the improvements a ren ' t revolut ionary — modernised cover, m o r e reader-f r iendly layout, wh i t e r paper , m o r e space for Shoparound (still the most popular regular!) and N e w s bu t , if all goes according to plan, they should help us sell more Vegans in the marketplace.

The re are hundreds of thousands of potentially vegan vegetarians (as well as tens of thousands of vegans w h o currently don ' t read T h e Vegan) out there, many of w h o m frequent health/wholefood shops, 'radical' book shops and centres promoting alterna-tive lifestyles and philosophies. O u r prob-lem is get t ing a foot in the door of such outlets —- we rely heavily on their cus-tomers request ing T h e Vegan and the business/organisation concerned contacting us to be supplied directly. W e don ' t (yet) have anywhere near the print run necessary to secure a place on the shelves of Menzies and W H Smith so, for the foreseeable future, we will continue to depend on this method of distribution.

A recent article reviewing the vegetarian media in T h e Independent stated that T h e Vegan "probably deserves to be m o r e widely read". W e agree! If you do too, please help us to take our message of jus -tice, freedom, health and planetary healing to the far flung reaches of the universe (the sky has no limit here) by seeking out potential Vegan retailers in your locality. Now's the time to do it — the stirrings of spring generally put all but the most cold-hearted of us in a positive and receptive frame of mind!

R icha rd Farhall Edi tor

CONTENTS <D

4 News

6 J D Hoo Curry on toast — yes, really!

8 Shoparound Even more products

10 An Interview with ... Uri Geller Richard Farhall meets the world famous psychic

12 Dear Doc Dr K dispenses more healthful advice

13 The Soya Milk Challenge And the winner is . . .

14 Danger: Meat and Milk! Part One The hazards to human health

16 Young Vegans Getting to know you

18 Living Veganism Lifestyle concerns

19 Just Deserts Now! (Make mine a double)

21 A Vegan in the Family Megan's off to pastures new

22 Iodine in the Vegan Diet Ensuring you're well informed

23 Vegans International Around the globe

24 Grow Vegan When it's spring again . . .

25 Reviews

26 Contacts News

27 Postbag Speak up!

28 Listings

30 Mainly Books

31 The Vegan Prize Crossword 4

32 Classified

36 Vegan Society Publications & Merchandise

Cover pic: Colin Pooh

Editor Richard Farhall

Design and production by Taylor McKenzie

Printed by Litho Techniques (Kenley Ltd) on G Offset (chlorine-free paper made prin-cipally from sawmill waste, veneer produc-tion residue and diseased/damaged trees)

Advertising Manager Richard Farhall

Advertising Sales Executive Tracey Goodall Chief Illustrator Suzanne Whitelock Publication Date March, June, September, December Copy Date 25 January, 25 April, 25 July, 25 October ISSN 0307-4811

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

The V e g a n , S p r i n g 1 9 9 6

• In January we said farewell and 'thank you' to our Advertising Sales Executive (and Vegan Society Administration Officer), Keith Bird. He is succeeded by Tracey Goodall — who'll be pleased to discuss your advertising requirements!

• The 1997 International Vegan Festival will not now be held in Sweden. Watch this space!

• A new vegan (and sugar-free) restaurant has opened at: The Ginger House, 52 Princes St, Yeovil, Somerset.

• Swedish-based Tetra Pak has introduced the lactase enzyme directly into milk to allow many milk-intolerant Asians to consume dairy products. Vietnam Economic Times, Jan 96

• Two campaigns are under-way to amend the Treaty of Rome so that it recognises ani-mals as 'sentient beings' rather than 'agricultural products'. Details: CIWF, 5a Charles St, Petersfield, Hants GU32 3EH; Mark Stokes, Animal Welfare, 89 Avenue Rd Extension, Clarendon Pk, Leicester LE2 3EQ.

• At Christmas, the Beefeater Restaurant, Tower Bridge laid on a Medieval Vegan Banquet at £37.50 a head. Daily Telegraph, 2.12.95

• The European Commission has announced that veal cre-ates will be outlawed in new holdings from 1.1.98, with a total prohibition coming into force 10 years later. Meat Trades Journal 1.2.96

• Average UK milk yields exceeded 6200 litres a cow for the first time in 1995. The top 10% of herds produced 7486 a cow. Farmers Weekly, 5.1.96

• Somatosalm, a drug based on a fish hormone, which could slash the death rate of farmed salmon, is being banned by the European Commission because of fears it could weaken the European

News SOYA THINK IT'S OVER? The European Agriculture Minister, Franz Fischler has decided that the European Commission should adhere to its view that the use of the term 'soya milk' is illegal under Council Regulation No 1898/97, which protects the marketing of milk and milk products.

In a letter to your Editor dated 5 January 1996, Ministry of Agriculture, Fisheries and Food Private Secretary, Marcus Nisbet, states: "We see no evidence to indicate that a legal chal-lenge to the Commission's decision would be success-f u l . . . It is British Government policy not to allow cases to go before the European Court which we judge we would lose. W e therefore see no

alternative but to proceed now to bring the decision on soya milk into force in this country."

Although the main soya milk producers are (reluctant-ly) giving consideration to an alternative name, all is not lost. Readers might like to consider writing to their MP (House of Commons, Westminster, London) asking him/her to support an Early Day Motion, tabled by Nirj Deva MP, which calls on the Government to challenge the European Commission's deci-sion in the European Court. And since decision-makers generally appear to take greater notice of big business, how about asking the super-markets to take up the fight? (see page 192 of your Animal-Free Shopper or ring 01424

427393 for addresses). Point out that the dropping of 'soya milk' (and possible replacement with 'soya drink') will lead to confusion among their customers!

WORLD VEGAN DAY 95 What a day! Building on World Vegan Day's successful 1994 debut, vegans the globe over did their bit to make sure the significance of 1 November 1995 did not escape the pub-lic's attention.

The UK's Vegan Society (the originator of WVD) was fortunate enough to benefit from the welcome backing and participation of leading psychic, Uri Geller. By the time he had

finished his fourteenth radio interview even the amazing Uri was amazed at the growing interest in vegan living! However, his valuable contri-bution didn't stop there: via the Vegan Society office he wrote to around 2,000 local newspa-pers, extolling the health and fitness merits of a vegan diet; and followed this up with a media release to both the local and national media in which he invited meat-eating and vege-tarian readers, viewers and lis-teners to join him on W V D by eating a vegan meal between 5pm and 8pm — Eating meat, dairy products and eggs involves subjecting sentient creatures to unimaginable suf-fering and results in us devalu-ing life — both animal and human . . . Wastes from farm animals pollute the land, water and sky. Only one-tenth of the plant protein fed to these ani-mals is converted into animal protein — yet millions of peo-ple are dying of hunger. . . help stop the suffering of the planet and its inhabitants — have dinner with me on Wednesday 1 November by trying one of my delicious vegan recipes. I sense you '11 feel better for it! Uri hoped that the

m The V e g a n , S p r i n g 1996

N E W S

Union's case for banning the cow's milk-boosting Bovine Somatotrophin (BST). New Scientist 24.2.96

• Gay Vegetarians & Vegans is an informal network estab-lished in 1979. For details send an SAE to: GV. BM Box 5700. London WC1N 3XX.

• Vegan-Organic growing cen-tre, Plants For a Future is look-ing for loans/donations to enable it to purchase adjacent land and property. Details: PFF, The Field, Lostwithiel, Cornwall PL22 ONG. 01208 873554.

• Access the Web site http://www.McSpotlight.org/ and you'll find an "interactive library of information and communication," containing "everything McDonald's don't want the public to know." McLibel Support Campaign press release, 12.2.96

• Cystic ovaries in dairy cattle are up 50% across the UK. The disease appears more frequent-ly in high yielders and so stress may be a significant factor. Farmers Weekly 5.1.96

• The Bristol Cancer Help Centre — renowned for its holistic approach and raw food vegan diets — stills needs help to ensure its survival. Details: BCHC, Grove Hse, Cornwallis Grove, Bristol BS8 4PG. 0117 973 0500.

• Geneticists at the John Innes Institute, Norwich are attempting to remove the sting from nettles with a view to developing the plant's potential as a fibre crop — for use in textiles, pulp and fibre board. British Homes Stores already uses fabrics containing 50% ramie, a related species. Farmers Weekly 7.7.95

• Vietnamese farmers have halved the amount of pesti-cides used on their rice fields by experimenting to find out if the chemicals were really needed. Reducing spraying allowed natural predators of 'pest' insects to return. New Scientist 26.8.95

collective act of millions of peo-ple trying a vegan meal at the same time would heighten glob-al consciousness of the urgent need to halt humankind's ruth-less exploitation of other life forms.

Well done to those readers who persuaded local vegan-friendly businesses to purchase a 'Vegans Welcome' window sticker. We want to see a daz-zling display of those eye-catch-ing yellow discs (see back page) in every high street!

On, and around 1 November in the UK: the Vegan Society's highly-acclaimed video, Truth or Dairy was shown in Belfast, Birmingham, Boscombe, Croydon, Dover, Nottingham, Plymouth, Swindon, and at Essex University; Friends of Animals Under Abuse, Swansea Animal Rights, West Wales Animal Aid and Lampeter Animal Rights held a National Farmers Union wrath-incurring anti milk and meat protest at Carmarthen Livestock Market, which was covered by the local press, radio and TV; stalls/food tastings/meals/leafleting took place in Belfast, Birmingham, Bolton, Bromley, Derby, Dundee, Hastings, Leicester, Middlesbrough, Milton Keynes, Nott ingham, Salisbury, Swansea and Thurso; vegan-promoting library/Co-op Bank displays were arranged in Hastings, Luton, Swindon and Woking; Nottingham-based Veggies, Out to Munch and Salamander all gave discounts and/or free-bies to Vegan Society cus-tomers; Sheffield Vegan

Tiddles knows best The Advertising Standards Authority (ASA) has upheld one of two complaints made by the Vegan Society about an adver-

tisement run by pet food giant, Waltham, owner of Pedigree Petfoods — perhaps best known for its Whiskas and Pedigree Chum brands.

The colour ad, placed in a number of national tabloids last summer, depicts a Waltham technician cradling a cat. The cat, the originally named Tiddles, is credited with the words: "I want to be a vegetarian;" (Nine out of ten cats can speak per-fect English when fed Whiskasf) to which the lab-coated human replies: "Morally that's commendable, physiologically it's impossible." The ad goes on to claim that Tiddles needs meat because it's the only way she'll get essential vitamin A and taurine.

Citing the use of the veterinarian-approved Vegecat over the last 10 years, the Society pointed out that vegan cats are a reality and vitamin A and taurine could be obtained from non animal sources. The ASA upheld the latter complaint but, after obtaining advice from an "expert" (who did not wish to be identified), concluded that Pedigree's claim that "cats were obligate carnivores and were unable to assimilate all their nutritional requirements from vegetable matter or nutritional supplements" was "well-founded and acceptable".

Given the entrenched resistance to feeding cats anything other than meat or fish the fact that a market leader such as Waltham felt it necessary to address the issue in the public domain is an encouraging sign!

Society joined forces with local wholefood outlets and offered the homeless a taste of whole-some vegan food; Vegan Society Chair, Rick Savage debated with the opposition on Metropolis (London News 97.3 FM).

° N W e d n e s d a y November 1, many^rf £y veg«n f r i e r ) d 8 ^

S u x , d ; r lz a d v a n t a g e , D f

World Vegan so are con-

» i r o n m e n t a n d animal welfare.

all Adopting a diet free of

. ' ^""wJ products -including meat, eggs and

products - ™ never been easier and the Benefits to the individual

of doing siderable.

Research has shown n s k heart disease ! o m e cheers, obsesity' c o n s t i p a t i o n and gallstones. A typj^i vegan d,et is low ™

and fr h i g h fi"re

for athletes - i n c l l S fellow vegans Sally

Olympic S ^. .™nner) , Andreas Cahlmd ("Mr Inter-

John B ^ L Powerlifter), (British

WoHHr£C M ° n b i o t (World Champion arm-wresder) a n d Am?a ( B r i t i " >

I feel great and I finrty believe that mv vegan die, helps me ^ my work. Find out how

he'P you too. pimply send two first class stamps to me at-

, l , ' e Road, St Leonards, East S a w , TN377AA.

Url Geller

Overseas: the Swedish Vegan Society organised showings of Truth or Dairy and cookery courses; in Portugal, Naturanimal arranged poster collages, leafleting, video shows and a vegan picnic; the Spanish Vegan Society ran a stall —

including samples of vegan food — in Madrid at the alternative health fair, Biocultura 95, which was vis-ited by 133,000! Our grateful thanks go to all

those members, Local Contacts, groups and support-ers who contributed to the proceedings in 95 — now's the time to give initial consideration to promoting this year's World Vegan Day. Send us your ideas and you might see them in print in the Autumn Vegan!

Boston Target. 25.10.95

T h e V e g a n , S p r i n g 1 9 9 6

Benjamin and Amina Zephaniah celebrate 'Wave a Plastic Sunflower and Look As Though You're Thoroughly Enjoying It Week' during a recent visit to The Vegan office. Out of shot: The Editor congratu-lates himself on having the foresight to have tidied his corner of the office — not!

GRAIN STOCKS PLUMMET In January, the European Union's (EU) infamous grain mountain which, in 1993 peaked at 30 million tonnes, had shrunk to 4.8m tonnes.

Lester Brown, President of the Washington DC-based Worldwatch Institute has warned that the world may not be able to produce enough food to feed its grow-ing population (5.6 billion and rising by 90m a year). In a report published in the last week of January, the Institute noted that grain reserves fell to 231 m tonnes at the start of 1995 — enough to feed the world for only 48 days.

"There is the distinct possi-bility that we have crossed a threshold where our best efforts may not be able to retain the food security we

SOMETHING TO BEEF ABOUT Beef sales plummeted fol-lowing the broadcast in November of a World In Action T V programme which claimed that hun-dreds o f Bovine Spongiform Encephalopathy(BSE)-infected cows are being eaten by the public each week. An estimated 2,000 schools in 20 different edu-cation authorities withdrew beef or beef products from lunchtime menus. O n e o f Britain's top hotels, the five-star Four Seasons in Park Lane, London followed suit. Supermarkets were faced with customers returning mince they had bought before the programme was shown.

Meanwhile, Britain has demanded the European Commiss ion take legal action against Germany after three o f its states — Bavaria, North Rhine-Westphalia and Rhineland-Palatinate -— banned the sale of British beef because o f fears BSE, or 'mad c o w disease' could spread to humans. The Independent 11.12.95, Farmers Weekly 24.11.95, Meat Trades Journal 14.12.95, The Independent 7.2.96

have known for most of this century," says Brown.

The shortfall is being attributed to three years of poor harvests, and a growing trend towards meat-eating in developing countries, where livestock consumes an increas-ing proportion of grain. In China in 1985, 17% of the country's grain was fed to live-stock. By 1994 this had risen to 24% — small change when compared against the 68% fed to US animals but, as develop-ing countries try to emulate the West by adopting inten-sive animal farming tech-niques, the prospect of widespread famine amongst the world's (official) one bil-lion poor looms. As it is, about 800 million people — a quarter of them children — are current-ly chronically undernourished.

Much of the blame for this sad (yet predictable) state of affairs is being directed towards China. The world's most populous country has moved from being a net exporter of grain to a net importer. This year it is expect-ed to import 20m tonnes, a tenth of total international cereal flows. Its increasingly affluent, and growing, urban population is demanding more chicken, pork and beer.

Closer to home, one conse-quence of the grain shortage is the decision by the EU to cut the quantity of cereal land put into setaside from 12 to 10% this year. And 7.5% of US maize-growing land taken out of production last year is going back under the plough.

In developing countries there will be intense domestic pressures on governments to burn and log forests, and drain swamps — wiping out entire species of plants and animals. In the West, many scientists are pinning their hopes on genetic engineering which, in two decades, should signifi-cantly boost yields and increase resistance to disease and weed-killing herbicides.

To vegans, the solution to the grain shortage is blindingly obvious; however, to those who wield political power, and those who have their ear, the solution is unthinkable. How many billions of humans and animals must die — and how many species extinguished —

before common sense pre-vails? New Scientist 3.2.96 The Independent 12.2.96

SUMMER FUN This year's Vegan Summer Gathering will be held in the Sheffield area (close to the Peak District), 31 August—7 September. As usual, there will be talks, discussions, communal meals, trips and good company! Accommodation is available in self-catering university houses or flats. For booking details send an SAE to:

The Vegan Camp is still going strong. This year's (the 16th) will be held at a camp site

T h e V e g a n , S p r i n g 1 9 9 6

N E W S

in Dumfries & Galloway, SW Scotland, 10-25 August. There be activities for all tastes — ranging from meditation classes and puppet shows to the decid-edly more energetic hang glid-ing and wind surfing. For details send a large SAE plus 50p stamps to: Box VCTV, Rainbow Ctre, 180 Mansfield Rd, Nottingham NG1 3HW.

JELLY DEATH Virginia Murray, Consultant Toxicologist at the Medical Toxicology Unit, Guy's Hospital has said that all packaging of royal jelly should carry a health warning. Her advice follows the collapse of 31-year-old Brighton woman and the

death of an 11-year-old girl in Australia. Asthmatics and those with allergies are at risk of adverse reactions to the queen bee food. Independent on Sunday, 17.12.95

D R O P IN A N Y T I M E ? World famous psychic and commited vegan, Uri Geller rang the Vegan Society office one morning announcing his intention to visit in the after-noon and asking where the nearest helipad was. "Er, dunno" — if only he'd asked for the nearest bus stop! As it hap-pened, Uri didn't make it, but never mind, the office has never been cleaner!

Obituaries JACK MCCLELLAND Jack McClelland, a member of the Vegan Society and Vegetarian Society of Ulster for over 30 years, died suddenly on 7 February 1996, aged 72. He was well-known as a champion vegan long-distance swimmer and Irish Light Heavyweight Wrestling champion. .

Many of his swims have not been equalled since being achieved in the 1950s and 60s. He swam many of the Irish lakes and sea loughs, the North Channel, English Channel, Straits of Gilbraltar and mid-European lakes. He overcame perils such as hitting underwa-ter obstacles and being severely stung by jellyfish.

As well as being a keen envi-ronmentalist, Jack demonstrat-ed against hare coursing in Ireland and, from his Alicante home, bullfighting and cruel fes-tivals in Spain. With his wife, Betty he pioneered and devel-oped a chain of health food stores in Ireland between 1970 and 1985.

He was President of the Vegetarian Society of Ulster until spring 1995, held top posi-tions in the Ulster and Belfast Humanist groups (having turned against the feuding between religious factions), wrote for the press, and appeared on radio and TV dis-cussing health matters.

In addition to the death of Betty, five years ago, the theft of 80 or so medals, cups, belts

and certificates he amassed for athletic achievements was a bad blow — although he still had a pair of boots given to him by Sir Stanley Matthews, the famous vegetarian footballer.

Brian Gunn-King

F R E D W H I T T L E Fred Whittle, Founder of the Vegan Society of Australia and one-time Honorary Secretary of the Vegetarian Society of Australasia, died peacefully in Melbourne on 20 September 1995, aged 93. He became a full life member of the UK Vegan Society in October 1963.

Fred was well-appreciated for his moderate and reasoned advice on business issues, bring-ing the wisdom of years to bear. His early time as a monk brought an inner peace and contentment of mind which he radiated to friends and con-tacts.

He paid many visits to the US, including meeting the pioneers of the American Vegan Society in California in 1962.

As Honorary Vice President of the International Vegetarian Union (IVU) in the 1970s, he attended many World Vegetarian Congresses, repre-senting Australia.

Fred was well into vegan self-sufficiency, was noted for his recipes for nut and soya creams, fruit cake etc, and had a healthy fruit and vegetable diet, hence his longevity.

Brian Gunn-King

Grace does it again! Not even Mystic Meg could have predicted that Grace Cummins would win not one, but two prizes in last year's Grand Cruelty-Free Draw. And there's more: our luckiest reader not only won first prize last year, but also managed the same feat in 1993! Our thanks and appreciation go to Grace for donating a sizeable chunk of her winnings to our favourite charity (the Vegan Society — who else?!)

Here are the results in full:

1st prize /1 ,000 Grace Cummins Southampton 2nd prize £250 Graeme Reekie Leeds 3rd prize £100 J Marshall Birmingham

£10 runner up prize Grace Cummins Southampton Ben Lewis Swansea Mr Hanneman Emsworth Betty Raval Coventry SJ Hunt Huddersfield A Dallas Ardingly Sue Burge Norwich Pat Bradford Maidenhead Carol Brady Winchester W C Tamblyn Newquay

[ t f C o u & ^ f S * . | £ u e

RB+f Gflili 1fr<bCNtJr lk(h4 „

: MASftiAifojCUwrJ,

^ • r & L O o ^ W i M ^ f U t i ^ r i , r J . f M e c , , cios/es +

o J i - ' O W

/

C w ^ j G r f f f i f -

fje M OfWi Will- /H>0 o u e ^ IbuDbLCfaPl

f|oM£AMtie) ( foftvwM J V L E y

o & t i M M ; m t fafoc-A fat fk kOMfiJL dFMNU^

l I & M o £ to f f j lWLM / t t MOV

The V e g a n , S p r i n g 1 9 9 6

r r n Shoparound

There's something for everyone in this season's line up, but before we unload the trolley a

big thank you to Annie Brosnan for stocking our shelves over the past five years.

R I S E ' N ' S H I N E Mornings can be a nightmare when you can't prise your head off the pillow so why not burst into action with a bit of help from Patrick Holford's Get Up & Go? -a high energy breakfast shake packed with vitamins, minerals, EFAs (essential fatty acids), protein and fibre. Simply mix with soya milk or juice, or sprinkle on cereals to give you a healthy start to the day. Available by mail order from: Higher Nature, 01435 882880.

Instead of eating your oats why not drink them? Mill Milk's Unsweetened Oat Milk is the result of six years research and development by Swedish scientists. It's creamier, with less of an after-taste than the unsweetened soya version, but the added yeast extract may not appeal to every-one — sip it and see!

Still on the breakfast theme, if you're short of cereal ideas then read on. Kellogg's has made a smart move by veganising its Common Sense Oat Bran Flakes (with and without Raisins & Apple), as well as its Fruit & Fibre.

Our new Commodities Editor, Tracey Goodali scans the retailing horizon for

animal-free goodies and gossip

These join Banana Bubbles, Bran Buds, Frosties and Ricides — but then those of you with the cur-rent Animal-Free Shopper have known this for a while!

Also earning a thumbs up award (at least from an ingredients point of view) is Nestle's Shredded Wheat Fruitful.

SOYA ' S KING Up to now, the humble spud has had exclusive rights to the crisps market, but not any more. That versatile soya bean is now being deep fried by an Aussie Company, Tixana. Containing soya beans and natural flavourings, the Soya King range of crisps and snacks sure are an addictive nibble. Grab a handful of lip-numbing Mixed Bhuja, Oriental Mix, Multigrain Crisps, Chilli Soya Chips or Soya Crisps to spice up parties.

SWEET TOOTH Remember those childhood parties of yesteryear? — strange hats, bits on sticks and a glistening centre-piece of jelly and ice cream? Under its So Good label, Haldane has recreated the past with a collec-tor's item for jelly connoisseurs. Its gelatine-free jellies have that unforgettable 'slurp & wobble' quality. Sold in fun-sized pots, any (or all) of the sugar-free strawber-ry, orange & raspberry flavours are ideal for packed lunches.

Lindt & Sprungli shows no mercy to die hard chocoholics with an irresistible collection of treats to feast on. I am reliably informed that Lindt Excellence, Surfin, Dark Thins, Excellence 70% and the Dark Hazelnut Bar are pretty high up on the indulgence scale.

Plamil Foods reports that, in April, it will be producing its sweetened and sugar-free carob drops in 30g bags.

ICE WITH EASE Homemade cakes are best but after slaving over a hot oven the last thing you feel like doing is fid-dling about with icing. Why not make life easier by using Renshaw's Regalice Ready-to-Roll icing or Regalice Colours in yellow, green, red and (wait for it) black — for your more sinister creations? Additional Regalice colours are available specifically to sugar craft shops and the bakery trade.

REAL ALES Feel in the mood for celebrating? Then let's see what's brewing. Feel free to sup Lowes Low Alcohol Bitter in Greene King pubs, fol-lowed by a pint of Beck's or Coors Extra Gold from Courage. Harder to find, but definitely not for the faint-hearted, are Borve Ale, Tall Ships, and Borve Strong — all sold in bottles, direct from the brew-ery, by Borve Brew House (01466 790343).

And finally, a vegetarian [vegan] stout from Wards (0114 275 5155) will be the choice of serious drinkers as it is currently

brewed only on request. Cheers!

FOREVER YOUNG As supplements go, the micro-algae chlorella is renowned for its ability to supply vital nutrients. Bodywealth claims its Chlorella Gold powder fights against the ageing process by maintaining tis-sue growth, while the Chlorella 2000 tablets take on the job of boosting energy levels and stimu-lating the immune system.

HEALING HERBS Herbal remedies can be invaluable when illness strikes. Here are a few for your medicine chest:

The stresses and strains of life get you down sometimes so when the going gets tough beat the blues naturally with Hyperiforce — a herbal antidote to depression, from Bioforce. Research suggests that the active ingredient, St John's Wort, is an effective antidepres-sant with no known side effects.

Also make a mental note of Dr Theiss' Original Swedish Bitters, a 'herbal elixir' that restores imbal-ances in the body's digestive sys-

READER OFFER! An Arbonne representative has generously offered to send an assort-ment of free goodies from the company's cosmetic, body care and vitamin range to the first SO readers who write to: Arbonne/Vegan o f f e r , Round Lodge, Belstead Rd, Ipswich, IP2 9EH. (01473 688128.)

FILLING THE GAP Always on the scrounge for in-between munchies, it was an exciting (make that momentous) day when Give's Wonderful Pies from Clive Lowe's Vegie Wholefood Kitchen were pounced on by staff at Vegan Society HQ! After one mouthful of the Mexican Sweetcorn, Aloo Gobi, Chestnut Cassoulet, Vegetarian Goulash, Arabian Chickpea or Cream of Mushroom offerings, you'll be hooked too. Alas, south-western health shops are the main beneficiaries at present, so any readers even vaguely interested in gorgeous grub might like to book their summer hols in Devon this year.

Well, how can you top that? Possibly with Cheezly. Hardened 'cheese' fanatics will be pleased to learn that Redwood has added five toe-curling varieties to its Tofucheese range. Choose from mouth-watering Pizza Style, Garlic & Parsley, Barbecue or Cheddar (red/white).

If you fancy something with more spreadability, check out Prince's Vegetable Pate in a supermarket near you.

With the dodgy whiff of barbecues on the not-too-distant horizon, Holland & Barrett has launched its own veggie sausages & burgers to throw on the grill.

The new Cheezly range

T h e V e g a n , S p r i n g 1 9 9 6

NEW P R O D U C T S

tems, acting "as a vitalising, invigo-rating daily tonic". Enough said — just pass the bottle!

Now on to more external affairs: Health Imports distributes Alpine Herbs — made from Swiss mountain blossoms. There are two non-greasy, easily absorbed formu-las suitable for smearing on vegan sores. Marigold Gel with St John's Wort can be used to treat burns and skin allergies, or infections; Arnica Gel with Aloe Vera relieves rheumatic ailments, sports injuries and takes the sting out of insect bites.

BARE ESSENTIALS Continuing with the full body work over. . . Since our skin is under con-stant bombardment from the ele-ments it can benefit from daily

protection to keep it in tip top con-dition. Aromatherapy oils have been recognised for thousands of years for their health-inducing properties and an increasing num-ber of companies are including essential oils in their skin care prod-ucts. Pomegranate is no exception. It hand makes aromatic face and body creams containing, where possible, unbleached and organic ingredients. All are vegan OK except Her Lady's Pomegranate Face Cream & Body Milk, and Frankincense & Jojoba Rich Night Cream. Ring 0/458 210899 for mail order details.

Other aromatherapy skin cleansers and moisturisers, to spruce up both men and women alike, come from Fleur. If you pre-fer, it's willing to supply the

Border collie, Ricky loves that Tabritis taste

READER OFFER! The first 25 requests received for Potter's Tabritis tablets (for human/canine arthritis, rheumatic pain and joint problems) will receive a free tub. Pen a note to: Potter's/Megan Offer, Leyland Mill La, Wigan WN1 2SB

recipes and ingredients necessary to make up your own skin prepa-rations. Ring 0181 444 7424.

WELCOME BACK ... to Cosmetics to Go — which has bath bombed its way back onto the scene again with a catalogue oozing with smellie concoctions good enough to eat. The cata-logue doesn't point out the vegan delights but a vast list is available on request (01202 621966).

LOCKS LUSTRE If you're dye-ing to change your lack lustre locks Herbavita may have the solution with its organic hair colours based on plant extracts. You can opt for Vegetal Semi Permanent Highlights, or for a more daring transformation with Herbatint Permanent Gel. The temporary colours noticeably enhance natural highlights, lasting for several washes; whereas, the permanent option is much more vibrant — even covering those tell-tale grey sproutings!

SPRING CLEANERS Usually cleaning consists of skim-ming over the surface and skirting around the edges but this is proba-bly the time of year when you feel

sufficiently motivated to make a clean sweep. As ever, the eco-con-scious Little Green Shop is at hand to assist with another innovation. All products using a propellant have now been replaced with air, so spray away (with a clean con-science) with Stainless Steel Cleaner, Biodegradable Graffiti Remover, Gloss Clean and Barrier Cream. Ring 01273 571221 for mail order info.

ETHICAL MOVE Ethical Wares has moved to: 17 Townsend Rd, Corfe Castle, Wareham, Dorset BH20 5ET. 01929 480360.

RYE COMMENT Since, for most of us, wheat forms our daily bread, it's a good idea to vary the grain a little. A slice of rye from The Anglo Dutch Rye Co may provide you with a tasty alter-native. Its Pumpernickel Bread, made with 100% rye grain, takes a mammoth two-and-a-half days to bake. But if that doesn't whet your appetite other specialities include Spicy Rye Cakes with Raisins and Aniseed Flavoured Sussex White Cakes. They're scrummy! Sadly, available in London health stores only.

M Q e A Q A M l l H e C A G e the national march against vivisection

Rage '96, will have a march, a c rue l ty- f ree exhibi t ion, f loats, an an ima l - f r ee c i rcus , a rally, m a n y stalls wi th informat ion and merchandise , lots of enter ta inment , vegan food & beer and m u c h more! p lease c o m e a long .

Saturday l st j u n e 1 9 9 6 DEVONSHIRE GREEN SHEFFIELD I

M E E T A T l p i V I T O I M A R C h 2 p M

anyone wanting to book a stall - please ring people bringing coaches ring tor parking information

(0114) 253 0020

I v V B

CRUEITY FREE E x h i b i T i o N MARQUEE 11AM - 6 . 0 0 p M

D E T A I L S : (0114) 255 0 0 2 0 A,7*W$7| STYLE (long or short aJeav]

please send me flyers to distribute PLEASE MAKE CHEQUES PAYABLE TO • UNCAGED RETURN TO: JNCAOED 14 RIDGEWAY ROAD SHEFFIELD S12 2SS

purple print on unbleached cotton longsleeve T-Shirt £13.00 (inc. P&P)

available in: L / XL

The V e g a n , S p r i n g 1 9 9 6

purple print on unbleached cotton shortsleeve T-Shirt £11 00 (inc. P&P)

available in: S / M / L / XL

Richard Farhall catches up with the world's best-known psychic

AN INTERVIEW WITH URI GELLER

nterviewing Uri Geller whilst he was peddling away on a bicycle could have

been a tricky proposition — were it not for the

^ machine in question being the 'exercise' variety. It is not

unusual for Uri to conduct business in the saddle and, considering he

notches up 50 miles there

fi

every morning and follows this up with

a brisk 1 '/2 hour stroll a r o u n d the est-

, a t e with tjjjjf his five

r e s c u e d canine friends,

it is just as well. Even the most gifted and super-fit psychics need time to sleep!

K G E L L E R M A N I A For a global mega star who continues to

^ ^ fascinate hundreds of millions of us,

Uri is incredibly ^ ^ down-to-earth,

but it wasn't always this way. When a much younger Uri left Israel and bent a fork through gentle rubbing and mind control on the BBC's Dimbleby Talk in 1973, footage of the phe-nomenon was transmitted worldwide. Gellermania was born. We couldn't get enough of him. Everyone wanted to meet him: celebrities, royalty, pres-idents, prime ministers, sporting per-sonalities — even, for rather more sinister reasons, intelligence agencies. Inevitably, Uri's ego responded accordingly.

But the miracles Watches and clocks worked for years sud-denly started and he even managed to will seeds to germinate in the palm of his hand (some-thing he is reluctant to repeat — power over life itself is scary stuff).

Eventually, his hectic, high-living lifestyle proved too much to handle and he developed the eating disorder, bulimia. Fortunately for us, he was nursed back to health through the excellent vegetarian culinary skills and sup-port of Hanna, the sister of his close friend (and natural manager), Shipi.

He married Hanna in 1979 and,

continued, that hadn't

The car is ready

— sporting

spoons once

owned by the

likes of John

Lennon, Winston

Churchill and

Houdini

since 1984, the couple, Uri's mum, brother-in-law and children, Daniel and Natalie have lived in a mock American-style colonial mansion, sit-uated in extensive, tranquil grounds in rural Berkshire. The Gellers chose Britain for the education it could offer their children and because they never felt completely safe in the US.

POS IT IVE TH INK ING Uri's business face, Uri Geller Enterprises, is very much a family con-cern; everyone chips in — including the three Dobermans who help with security (but appear happy to allow

strange vegans to wan-der around — phew!) On my first visit, Uri's 83-year-old mum was there to greet me; while on a number of occa-sions when I've rung, Uri himself has an-swered the phone. When you've become used to hammering away at seemingly impenetrable walls sur-rounding celebs this degree of accessibility takes some getting used to! But then this is just the kinda guy Uri is —

friendly, open and above all, positive. Indeed, one of his books, Uri Geller's Fortune Secrets, aims to instil in its

T h e V e g a n , S p r i n g 1 9 9 6

I N T E R V I

readers just such a mental attitude, by encouraging the development of latent psychic abilities — as do a number of 'life-improving' videos he is currently working on with Sir David Frost. It rubs off.

However, I hadn't made the trying 3-hour trip on some of the most con-gested and polluted roads in the south-east (delightful though the scenery was on occasion — see, Uri, I'm getting the hang of it!) to have my self worth and morale boosted (appreciated though it was). I wanted to discover more about the ethical concerns of one of the (very) few vegan celebrities — and one who whole-heartedly and enthusiastically supports the work of the Vegan Society to boot.

HAND-IN-HAND Uri's first recollection of being con-fronted with, and distressed by, animal suffering was as a 9-year-old on a kib-butz, where he witnessed an animal being slaughtered. The idea of dis-pensing with animal flesh matured in his mind until he was confronted with the bulimia. Though initially motivat-ed to becoming a vege-tarian (and subsequently a vegan — he promotes the diet whenever an opportunity arises) through empathy with the suffering of animals, he quickly appreciated the health advantages.

He firmly believes that diet and exercise must go hand-in-hand. It con-cerns him that many veg-ans and vegetarians seem to be under the mis-apprehension that their diets alone will ensure they are disease-free. This attitude fails to take into account other potent fac-tors — such as pollution and pesticide residues.

For those readers who feel they don't have the time for exercise, Uri's recommendation is simple: "Use your natural habitat — instead of driving, walk; instead of taking the elevator, take the stairs instead. I've just come back from Las Vegas where I stayed in a pyramid-shaped hotel on the 38th floor and I walked up every time I went to my room." It's sound advice; Uri is now 49 — but looks years younger!

However, just because his diet is 'alternative', if he needs help with a health problem he doesn't see why he should shun allopathic doctors. They can be useful for a diagnosis and the treatment offered may be more appro-priate than that available from an alter-

Uri has found

himself

becoming more

spiritual and

spending more

time with

nature

native/complementary practitioner. He values the choice.

So apart from animal suffering, per-sonal health and the environment what other issues are close to Uri's heart? Well, the elimination of nucle-ar weapons for one. It is clear that the prospect of their use, be it through computer malfunction or terrorism, and their devastating effects, genuine-ly terrifies him. As a result, he raises these fears whenever he has the ear of a top politician (most of whom he'd prefer not to name).

On a personal level, over the last year or so Uri has found himself becoming more spiritual and spend-ing more time with nature, "walking, looking at the flowers, smelling the air, touching the ground, communi-cating with the animals, praying more." He is not sure whether this increased awareness of his spiritual needs is a natural consequence of the ageing process.

DABBLER Although he loves being at home with Hanna, Daniel and Natalie, Uri

is very much a 'doer'. He dabbles in all sorts of business projects — such as clothing, jew-ellery, health food, books (including a novel, Shawn) and a revolutionary, light-weight, energy-effi-cient bicycle! Not that he needs to — he made his fortune utilising his dowsing skills to locate oil and gold deposits — but one suspects he finds new ventures exciting and derives

satisfaction from being responsible for products which, in some way, will promote peace, good health, a worthy cause or be socially useful.

And talking of peace: one of his outstanding, short-term ambitions is to drive a spoon-covered Cadillac from Egypt to Israel, Jordan, Syria and finally Iraq — all in the cause of har-mony in the area and the welfare of Israeli and Palestinian children whose parents have been killed in armed con-flict. The car is ready — sporting spoons once owned by the likes of John Lennon, Winston Churchill and Houdini — but Uri's approaches to Saddam Hussein for permission to enter Iraq have yet to meet with suc-cess.

IN DEMAND Despite being in semi-retirement, the growing (international) interest in the

He even

managed to

will seeds to

germinate in

the palm of

his hand

unknown/unexplained — as evidenced in the UK by the popularity of the X-Files (third series coming soon!) and high view-ing figures achieved by Beyond Belief, Strange But True and the Para-normal World of Paul McKenna — means that Gellermania is enjoying a modest revival. In the two months prior to my last visit to the Geller house-hold, camera crews had made journeys from as far away as Japan and Alaska, solely for an interview with the great man.

But how does he do it? The truth is that after decades of scientific scrutiny, we still don't know. Uri has three theories: that we all possess such power but he is drawing on a fraction more than most; it's an outside energy which he is tapping into; or it's of extra-terrestrial origin, given to him by a higher intelligence.

It's possible we'll never know — and does it really matter? Don't we need some mystery in our lives?

If you missed Uri's utterly amazing feat of cross Channel telepathy on Beyond Belief(28.2.96), keep an eye open for the imminent release of a Ken Russell-direct-ed Disney feature film based on Uri's eventful life, Mindbender, Uri's Mind Power Kit, to be launched by Virgin in April; and Uri's $ l m challenge to anyone who can telepathically bend a spoon locked in a safe in his home (for details visit his World Wide Web site: http://www.urigeller.com).

As for me . . . well, it's not every week you meet a living legend and win a tenner on the Lottery. Coincidence?!

The V e g a n , S p r i n g 1 9 9 6

Michael Klaper MD,

author of 'Vegan

Nutrition: Pure &

Simple' and

'Pregnancy, Children &

the Vegan Diet',

addresses another of

your questions

As a new vegan, I am enjoying the food,

but have experienced an increase

in intestinal gas. Is it true what they say

about beans?

You are n o t the first vegan to exper ience m o r e intestinal gas whi le m a k i n g the transition

f r o m animal -der ived foods to meals c o m p o s e d o f w h o l e grains, pulses, fresh fruits and vegetables. Al though such an exper ience can make o n e w o n d e r abou t t he suitability of a vegan diet , there really is l i tde to w o r r y about . H o w e v e r , there is a message be ing sent to you r b o d y that is impor t an t to unders tand.

C o n t r a r y to popular belief (and to the r e l i e f o f b e a n producers) , the major i ty o f gas in the digestive tract is not made by the act ion o f mic robes u p o n foods in the intestines. Scientific analysis o f intestinal gas (these mus t be won-derful expe r imen t s to do!) reveals that only 1 5 % of the gas in the co lon is d u e to bacterial act ion u p o n food; the large major i ty is actually swallowed air.

If this seems t o be a little, well, hard to swallow, consider the physi-cal realities o f a w h o l e f o o d vegan diet . W i t h each forkful o f rice, inc lud ing all the spaces be tween the individual grains, wha t you mosdy have o n the e n d o f you r fork is air. N o w , there is n o t h i n g dangerous abou t placing air-filled food in your m o u t h — you ju s t d o n ' t w a n t to swallow it. W h e n air is swallowed (a process called aerophagia), it goes d o w n in to y o u r s tomach, whe re it has b u t o n e o f t w o places it can go. M o s t w o r k s its way back upward

th rough the oesophagus in small amount s , to be released through (hopefully discreet) eructat ion (belching).

If excessive air is swallowed, and is no t released from the stomach via the m o u t h , it has no choice but to be forced onward th rough the entire length of the intestinal tract — often causing abdominal bloating and pro-duc ing exotic, and sometimes embarrassing, intestinal sounds (called borborygmi). Eventually, the gas is released from the rec tum as flatus, mosdy while w e sleep. T h e basic rule seems to be: 'what goes in, mus t come out '!

In m y experience, bo thersome gas — especially in ' new ' vegans — is due to the increased air swallow-ing that occurs as the delicious wor ld of wholefood vegan cuisine is discovered and consumed — often in feast-like quantities. T h e food is no t the major problem — our eat-ing habits are.

T h e eating styles of many — including vegans — guarantee they will swallow lots of air, and thus be forced to deal wi th the conse-quences. If you observe most m o d -e m h u m a n s as they dine, especially in social settings, you will witness many engaging in animated conver-sations, giving only a haphazard chew or three to each mou th fu l before shovelling in the next. Such eating practices predictably produce uncomfor tab le abdominal distension

and embarrassing flatulence, which is then blamed upon the beans in the soup, or the cabbage in the salad.

T o reduce the volume of gas in the intestine o n e must address the cause — excessive swallowing of air wi th the meal. T h e most effective way to cut d o w n on air swallowing is to listen to the advice your mo th -er gave — chew your food! Chewing thoroughly is essential to break up the plant fibres and to expose the nutrients to ou r digestive enzymes and absorptive intestinal membranes. However , another important funct ion of chewing is to expel the air from our food. Taking the time to chew is important advice for people consuming vegan diets. N o t only does thorough chewing create better digestion, it is also effective in reducing intestinal gas, abdominal distension and flatulence.

Each mouthful of food should be savoured, appreciated and chewed to a puree before swallowing. Allowing at least 30 seconds of thor-ough chewing between mouthfuls — preferably after laying one's fork d o w n and devoting full attention to the chewing and tasting — produces a reasonable rate of eating, greater enjoyment and less gas following the meal.

Swallowed air also enters the intestinal tract as we drink liquids with our meals — especially carbon-ated beverages. Wait ing 15—30 min -utes after meals before consuming large volumes of water is helpful in decreasing intestinal gas. If you become very thirsty during the meal, sips of water are far better than air-laden gulps. Since large volumes of water or other liquids with meals may, in theory, dilute needed s tom-

ach acid and digestive enzymes, a strategy of 'delayed drinking' may also increase efficiency of digestion.

So much for air swallowing. What about the 15% of gas that is made in the intestine? M u c h of it results from the action of bacteria upon sugars (hemicelluloses) that coat the surfaces of beans and other legumes. Fortunately, these sugars (mostly stachyose and raffinose) are soluble in water. Thus, they can largely be washed away by soaking beans overnight. In the morning, spill off the soak water and rinse the beans several times. This manoeuvre will remove most of the hemicellu-loses and thus significantly reduce the bacterial production of methane, hydrogen sulphide and other gases. Enzyme preparations, such as Beano (a few drops of which are added to foods at the beginning of a meal) help to digest these gas-producing sugars in the stomach before intesti-nal bacteria can turn them into fla-tus.

A subtle, but important factor that makes intestinal gas problems less troublesome for long-time veg-ans (and those in their immediate proximity) is time. As people change their diet to plant-based foods their intestinal bacteria change as well. As the months go by the colon becomes populated by 'better mannered ' microbes, less productive of gaseous byproducts.

Finally, it is important to under-stand that in humans and plant food-consuming animals some intestinal gas is natural, and thus inevitable.

Dr Klaper regrets that he is unable to undertake consulta-tions by post/telephone

Pointless Animal Experiment M°I0 do chickens qo qll t he wau on t h e f irst d a t e ? J 1

T h e V e g a n , S p r i n g 1 9 9 6

ON TEST

THE SOYA MILK CHALLENGE Katrina Payne and her merry band of soya milk guzzlers compare gulps

Iremember the main thing that put me off becoming vegan was the taste of soya milk in my tea — ugh!

That was a few years ago. N o w as a vegan, I'm always keen to expound on how much healthier soya milk is than cow's milk and on how dairy milk-drinkers should stop supporting the appalling treatment of dairy cows. However, I felt it was time to discover, with the help of a few vegan friends, whether the taste of soya milk has improved.

I've chosen those soya milks that are widely available in independent healthfood shops, partly in a bid to promote them and partly because, like many areas of Britain, my part of London is completely dominated by

two competing supermarkets and I'd have to travel miles to get to any of the others. I've also cho-sen to feature non-sweetened soya milks, purely as a matter of personal preference. I am aware, however, that many vegans, espe-cially 'new converts', tend to prefer sweet-

ened versions (particularly those with apple juice) because it can make the switch from the sweet taste of cow's milk to soya milk easier.

The testers were asked to rate the unseen soya milks on taste — and I've given their verdicts (or at least those that are printable) below, together

with the available nutritional information and a rat-

^ ing for price.

Granose Organic

Sunrise

The main thing

that put me off

becoming vegan

was the taste of

soya milk in my

tea

Price 64p for 500ml Tasters' views "nice and creamy", "too milk-like", "smooth and slightly sweet" Ingredients Water, whole organic soya beans, soya lecithin Nutritional information No Organic Yes Tasters' verdict ***** Value for money **

Plamil Concentrated Price 92p for 500ml (dilutes to 1 litre) Tasters' views "good consistency but nasty aftertaste", "too chalky", "slightly cardboardy" Ingredients Water, soya protein, sunflower oil, calcium phosphate, emulsifier —soya lecithin, stabiliser — carob bean gum, vitamins B12, D2, riboflavin (B2) Nutritional information Full infor-mation — including protein, satu-rated and unsaturated fats. Formulated to meet vegan nutri-tional requirements Organic No Tasters' verdict ** Value for money *****

Provamel Price 64p for 500ml Tasters' views "I like this one", "full of chalk", "refreshing" Ingredients Filtered water, hulled organic soya beans Nutritional information Full infor-mation — including protein, satu-rated and unsaturated fats Organic Yes Tasters' verdict ***** Value for money **

Price 46p for 500ml Tasters' views "horrid aftertaste", "smells strange", "foul" Ingredients Purified water, dehulled whole organic soya beans Nutritional information Limited information — no breakdown on saturated and unsaturated fats. Organic Yes Tasters' verdict * 1/2 Value for money *****

White Wave Price 49p for 500ml Tasters' views "watery and bland", "horrible", "fairly innocuous" Ingredients Water, whole soya beans, soya lecithin Nutritional information No Organic No Tasters' verdict* *V2 Value for money ****

Overall, although the panel of testers had their favourites — which tended to coincide with the Provamel and Granose brands, which each get 5 stars for taste — we all felt the manufacturers could be working harder to improve the taste and, in some instances, the price!

Plamil stands out for its value for money and also environmental con-cerns; whereas, White Wave was middling on the taste test and Sunrise, although good value for money, was judged to be worst for taste. One point worth mentioning only Plamil actually mentions the word 'vegan' on the carton — other manufacturers please note!

All in all — could do better!

One item from an exclusively vegan range of soya milk and confectionery produced by vegan-owned Plamil Foods

The V e g a n , S p r i n g 1 9 9 6

DANGER: MEAT & MILK! PART ONE Patrick Holford, Founder of the Institute for Optimum Nutrition, begins

his assault on the mainstays of the Western diet — meat and dairy —

with an examination of the health risks associated with BSE and the

widespread use of 'farmaceutical' products

The average person in Britain con-sumes over 907g of meat and 2.27 litres of milk a week. The

traditional view is that meat and milk are good for you — high in protein, calcium and iron. But the BSE (Bovine Spongiform Encephalopathy) scare has fuelled a growing concern that modern farming methods have gone too far. More and more people are becoming vegetarian and vegan.

Leaving moral issues aside, there are a number of safety issues causing grave concern among scientists. For meat, these include the use of antibiotics,

sex and growth hormones, pesti-cide 'dips' and BSE.

BSE - A SERIOUS RISK? According to Professor of Microbiology, Richard Lacey: "The honest answer is nobody knows it isn't." What is known is that BSE is caused by an infectious agent, becomes noticeable in older animals, and has a relatively long incubation period. In cattle, the oldest animals affected are knackered dairy cows, slaughtered when un-able to produce milk profitably. Their meat is the cheapest, the most likely to end up in beefburgers and other processed meat products (including 'pork' sausages and 'lamb' stock), and the

most likely to be from a

animal.

Ministry of Agri-culture, Fisheries and Food (MAFF) studies

have shown that BSE-infected meat can infect most ani-

mal species — including monkeys

and pigs, whose tissues have infectious

susceptibility similar to human tissue. While the

Government and meat industry

say that milk car-ries no risk, few serious studies have been undertaken.

"Milk from BSE-infected animals does

The public is

being hit with

a double

whammy

BSE-infected

appear to carry a lower risk, but not a zero risk," says Lacey.

A disease similar to BSE, Creutzfeldt-Jakob Disease (CJD), exists in humans. The death toll from CJD is small, but rising — especially among farmers and other workers in the meat industry. Officially, there were only 54 cases last year, but because the disease is not notifiable by law the true numbers are not known, Unofficially, the numbers are estimat-ed by some to exceed 2,000 per year.

The million dollar question is: does eating BSE-infected meat cause CJD and, if so, how long is the incubation period? The Institute for Optimum Nutrition (ION) asked Professor Lacey this question in 1992. He said: "There's an 80% chance we'll be vul-nerable and the timing is likely to be in 20 yean' time. The beginning of the epidemic is likely to be seen when dementia starts to occur early in life, among 20 to 30-year-olds, in ten or so years' time."

Last year saw three reported cases of CJD in young people, the youngest being 16. Stephen Churchill, aged 19, died within 12 months of contracting the disease. Michelle Bowen, who worked in a butcher's shop, died at the age of 29. A World in Action televi-sion documentary didn't mince its words in proving that current mea-sures are ineffective in keeping

BSE-infected meat out of our food.

Even Government fig-ures suggest beef from about 800 BSE-infected catde is eaten every week. Lacey estimates that 50,803 tonnes has been eaten by the British pub-lic, minus a few organs (brain and spinal cord),

that should have been removed from the food chain. Currently, 300 BSE-infected cows are slaughtered every week.

The obvious conclusion, as voiced by former senior Government health advisor. Professor Bernard Tomlinson, an expert on brain disease, is not to eat beef until it is proven safe. Many schools, some hospitals and a number of Health Authorities have banned beef from their kitchens. The public is putting its money where its mouth is as beef and burger sales slump.

While nobody knows exactly what has caused the BSE epidemic, modern farming methods are top of the suspect list. Is it the feeding of meat to herbi-vores — even of their own species? Is it feeding herbivores infected offal? Or, as Mark Purdey, a farmer turned BSE researcher, believes, connected

T h e V e g a n , S p r i n g 1 9 9 6

F E A T U R E

with the pesticide treatment of diary catde with organo-phosphates? Lacey believes the likely cause of BSE is cat-tle cannibalism, with the infection then spreading from cow to cow, and cow to calf. In any event, the epidem-ic has highlighted just how far away from common sense intensive farming has gone.

HORMONES - A GROWING

PROBLEM In the wake of the BSE epidemic, six synthetic steroid hormone treatments given to increase milk and meat pro-duction, banned in the European Union (EU) in 1988, may soon be reintroduced into the 'farmaceuticals' armoury. The United Kingdom's Meat & Livestock Commission, backed by the United States (US) meat industry (which still uses these hormones in meat production), is pushing the EU for removal of the ban on the grounds that there is no proof of danger.

Yet these hormones, mainly synthet-ic oestradiol and testosterone, are the very same chemicals at the centre of concern about 'oestrogen dominance' — an increasingly common syndrome found in men and women with hor-mone-related diseases. So far, breast, ovarian, cervical, prostate and testicular cancers, fibroids and endometriosis have all been linked to hormone imbalances — including excessive oestrogen levels.

Most meat today — whether from chicken, beef, pork or lamb — has received hormone treatment of one kind or another. Once an animal has received a hormone pellet it can be slaugh-tered within days. Although, in theory, animals should be free of hormones due to required intervals between injection and slaughter, in practice the intervals are not complied with and thus animals can contain undesirable levels.

Milk too, is a rich source of hor-mones, particularly oestrogen.

Of course, it isn't easy to find out what long-term effects the introduc-tion of these hormones are having. Dr Malcolm Carruthers, a specialist in male hormone-related disease, inves-tigated 1000 cases of patients present-ing with symptoms of 'male menopause' over the last 7 years. The most common symptoms are fatigue, depression, loss of libido, testicular atrophy, impotence and breast enlargement.

Michelle Bowen,

who worked in a

butcher's shop,

died at the age

of 29

Of the 1000 cases the highest occu-pational risk group was farmers, the 'front line' troops in the agrochemical arms race. According to Carruthers: "For some, the causative agent appeared obvious. They had all worked on farms caponising chickens or turkeys with oestrogen pellet implants, to make the birds plumper and more tender. Unfortunately, though it might be considered poetic justice, they must have taken in large amounts of oestrogen which caused them to become partly caponised themselves." Farmers less directly exposed to hormones and pesticides, both of which are known to interfere with male hormone balance, also had a high risk for male menopause symp-toms.

BST - ON THE WAY? Any normal person might be incensed to find their food has been tampered with by the profit-greedy agrochemi-cal and food industries but, in some respects, Europe and Britain is tame in comparison to the US, where many hormones banned in Europe are still in widespread use.

One of these is Bovine Soma-totrophin (BST), given to increase milk yield. With GATT (General Agreement on Trade and Tariffs) leg-islation pending, designed to remove trade barriers and free up world trade,

the US is putting pres-sure on EU countries to lift their ban on BST — residues of which can be found in milk and other dairy products. Currently, in the US, 5% of cows are treated with BST. The figure is expected to rise to over 40% by the end of the decade.

The list of problems associated with BST is long. It includes more mastitis, more risk of pus in the milk, more digestive prob-lems and diarrhoea, more premature births, lowered fertility. Nobody knows the long-term effects of traces of BST on humans.

ARE WE BE ING BUGGED? Antibiotics are in widespread use in both people and animals. Over 508 tonnes are dished out every year in Britain alone. Unlike human medicines, given for a limited period for the treatment of an infection, antibiotics are added to animal feed as a preventive agent against infection and to enhance animal growth — hence a potent promoter of profit.

The public is being hit with a dou-

ble whammy. Antibiotic residues are found frequently in samples of meat, farmed fish and eggs, as are infectious agents that have become resistant antibiotics — 'superbugs'.

There is particular concern about the use of sulphona-mides in meat and eggs because due to their prior use in medicine, large numbers of people have become allergic to them. Currently, there is growing concern about a strain of Entero-coccum faecium, a dangerous bac-terium found in chicken which is resistant to Vancomycin, one of the strongest 'last resort' antibiotics.

With 350 000 cases of salmonella and 400 000 of Campylobacter infec-tion from meat and eggs per year (roughly 2000 a day), there would be grounds for serious con-cern if these common strains of bacteria causing food poisoning were to become resistant to available antibiotic treat-ment. If these bacteria get into the blood, a risk in the seriously ill, effec-tive antibiotics are essen-tial. In Britain, 100 people die each year from food poisoning; many more are saved by antibiotics.

In the Summer Vegan, Patrick demol-ishes the health claims made for meat and dairy, and focuses on milk allergy.

They must have

taken in large

amounts of

oestrogen which

caused them to

become partly

caponised

themselves

I. O. N. The Institute for Optimum Nutrition — an independent educational trust — believes that optimum nutrition is the first step to health in an unhealthy environment. It offers short courses, home study courses, the one year Optimum Nutrition Education course and the Nutrition Consultants Diploma. Although its material is not entirely vegan in con-tent, the Institute is very well-disposed towards veganism. Two Vegan Society members of staff are currendy studying with it.

For a free Information Pack and course prospectus contact: ION, Blades Court, Deodar Road, London SW15 2NU. 0181 877 9993.

The V e g a n , S p r i n g 1 9 9 6

I r ecen t ly paid a visit to the y o u t h c lub of the An ima l R i g h t s C o n -federation ( A R C ) in No t t ingham. T h e A R C is an organisation that tries to b r ing all the different animal rights groups together so that they can

share experiences and support each other . T h e you th club welcomes young people w h o care about the welfare of animals and object to their exploitation by humans . T h e y were a lively and friendly group and very keen to give me their views on all sorts o f issues.

Louise, w h o is 14, told m e she used to eat meat w h e n she was little but n o w finds the spectacle o f h e r friends earing it quite awful. Francis, w h o is 10, is a l i fe- long vegan bu t once bit in to a fish cake by mistake w h e n someone told h i m it was a nutburger . H e pulled a face at the memory of the taste!

S o m e of the children said they were teased at school because they were vegan and A n d r e w , w h o is 15, said he saw little poin t in reasoning his beliefs ou t wi th people w h o were ignorant enough to call h im names. H e had, h o w -ever, managed to convert his friend to being a vegan. Steven, aged 8, and his M u m are bo th vegan. H e told m e that w h e n his Grandma found out she told t h e m they wou ld bo th die if they did n o t eat meat!

I asked t h e m w h a t was the i r favourite food and it was unanimous-ly agreed it was chips. 1 asked t h e m w h a t they w o u l d suggest as an alter-na t ive m e n u t o s o m e o n e w h o was a b o u t t o b u y mea t . Ideas i nc luded tofu and red kidney beans, vegeburg-ers w i th on ions , beans, mushy peas and mashed potatoes — all accompa-nied by chips!

Francis is a keen dancer and actor and was appearing in a local profes-s ional p r o d u c t i o n o f A Christmas Carol. I e x p e c t y o u all k n o w that Scrooge buys Bob Cra tche t a goose fo r C h r i s t m a s d inne r . T h e y have a large repl ica goose in t he play and Francis was p l a n n i n g a little vegan revenge for the last night. H e wanted to replace the replica goose wi th an e n o r m o u s n u t roast a n d his D a d , w h o helps r u n Veggies — a food c o m p a n y that sells vegan vegeburg-ers, has o f f e r ed to he lp w i t h the ingredients . I hope the audience saw the joke !

NEW CLUB T h e A R C members all agreed that y o u n g vegans of ten feel very isolated because they may not k n o w any o ther y o u n g vegans in their area. W i t h this in mind I thought it might be a nice idea to start a pen-friend club to put y o u n g vegans in touch wi th each other .

If you would like a vegan p e n -friend please send your details to m e and I will publish t h e m as shown elsewhere on this page. Any letters received for you will be forwarded to your h o m e address. T w o of the y o u n g people at A R C in N o t t i n g h a m wanted pen friends. If you want to contact t h e m please wri te to m e at: The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA.

VIVA! I recently received a letter f rom Samantha who is aged 9 years and lives in Northampton. Samantha is a member of VIVA! (Vegetarians and Vegans International Voice for Animals). She told me that she wen t to a rally against live exports where she made a speech and recited a poem. These rallies are just for chil-dren and all the speakers are chil-dren. It seems like a good way to meet vegan friends.

If you would like details o f j o i n -ing VIVA'.'s youth group, known as VIVACTIVE, then please write to: Juliet Gellately, VIVAL PO Box 212, Crew CW1 4SD. T h e yearly j un io r membership costs £4.99 and is for people under 18 years. As well as receiving information about chil-dren's rallies and other events you will receive stickers, a magazine, badges and lots of information about animal rights issues. Juliet tells me that VIVA! can supply you with a Conver t a Parent to Being a Vegan pack. This contains information on h o w to present a good argument to your M u m or Dad on die advan-

tages of becoming a vegan, if they are not vegan already of course.

Have a happy spring and please write to me about any subject you feel may be of interest to other readers of this page.

Angela Nove l lo

* How To iRWwe

veSAMSWol

*

<^$^PENFRIENDS

FRANCIS LOUISE Age 10 years Age 14 years Hobbies Playing the piano, the the- Hobbies Reading horror stories atre, acting, dancing and romances, pop music — E17, Likes Listening to classical music. Blur, Mariah Carey looking after his pet rats Likes Walking her dog Sports Rock climbing Dislikes Take That Would like to write to Boy or girl Would like to write to Boy or girl of similar age of similar age

T h e V e g a n , S p r i n g 1 9 9 6

© M w c m m

I W I L L HAVE THAT CUP O F T E A ,

THAMVCS .

I 'M G-LAD YOO P\DMT DECIDE T O B l £ V J ANYTVHNG OP. 1 WOO L P NVlS^ YOU IF MDO W E R E S T U C K »N A C E L L - A M D I T VKJULP M A K E A vtE&Y D U L L C C M C STRIP.

YOU'RE R16HT. &0T NOW iWe GROWN OP, L WAHT T O DO SOW\LTHIN&

L A Y i r ^ l M &6D n u _ NOON DRESS ING U S E A L V I M S T A P J » S T 4 SCOFFlNfr BAKED

A N D G O I N G TO

,YEs!! H

ILL G O T O UNIVERSITY.'

n / t y s A rare opportunity h a s ar i sen for a head of department In the world 's premier anti-vivisection campa i gn ing group.

Head of Research Through parliament, public education, publication of scientific reports, investigations, and publicity campaigns the NAVS shows that animal-based research is unreliable, unethical, and unnecessary Our innovative campaigns have drawn tens of thousands to our cause, and won the support of parliamentarians, public, scientists, and doctors.

As Head of Research you will be responsible to the Director for the effective management of the research department. You will have previous management experience, with first class communication and project management skills. You will be responsible for planning the year's work for the department, budgeting, staff, publication of briefing papers, reports, and abstracts produced by the research team; no public speaking involved.

In this position management skills are as important as a scientific background, therefore applicants need not come straight from a science field, however, a biology/zoology background is essential. For an application form please write to

Ms J. Creamer, Director, NAVS, 261 Goldhawk Road, London. W12 9PE. A

JO

The V e g a n , S p r i n g 1996

Not everyone believes in profit at any cost. Barchester Green Investment are independent financial advisers who specialise in ethical investment, a profitable way of investing your money without compromising your values. To find out more about profit with principle call: 01722 331241 (24 hrs) or fill in the coupon.

- u r- Mr/Mrs/Ms _

V/f/^i^S"? Address

P°stC0de Tel Est bl hed 1985 Return to:Barchester Green Investment Freepost Salisbury Wilts SP1 2UR

a , s Remember, the price of units can fall as well as rise and past performance is not a guarantee to the future. Regulated by the Personal Investment Authority. VEC

With our help your investment can avoid these hidden costs.

t . Living Veganism Katharine A Gilchrist and Lesley Dove broaden out their

column to encompass all Issues pertinent to vegan lifestyles

B ecause some writers o f . books and leaflets are badly ' informed about veganism,

w e are launching a mini cam-paign — Educate An Expert, to gendy point out their mistakes so they do not repeat them.

W e start with Full Circle? — Bringing Up Children in the Post-Permissive Society (1988).

Party Time! The New Year Vegan Children's Party at Conway Hall (in London) on 6 January was a pleasure to be involved with. Families, comprising about 25-30 children and their parents, came from as far away as Gwent and Staffordshire.

The main organisers, Cath and Bridget, had arranged many fun activities. I had the fairly easy job of sending out the invitations, designed by Bridget. Bridget brought card, paper, glue and crayons for the children to make party crowns and hats; Cath arranged for music, toys, balloons and decora-tions.

W e had a juggler and face painter giving their time for free. Although I couldn't get Jonathon, my son, to allow his face to be painted most of the children enjoyed it. The juggler and one of the fathers were the victims of an unprovoked (?!) balloon attack by some of the children — captured on Paul's (my hus-band) Canon Ion camera. Barry Austin, who regularly videos vegan events, recorded the proceedings.

People were very generous in bringing a wide variety of food to share — such as vegan pizza, Sosmix rolls, sandwiches, cakes, fruit and even vegan ice cream (with cornets) for children and parents alike. Delicious! Michael, aged 31/2, made an amusing sight as he used about 10 straws at once to drink his juice.

Mostly the time was spent with free play and dancing, with occasional organised games — such as Pass the Parcel.

W e don't know whether the frequent sound of popping was due to the children's exuberance, or because there was too much air in the balloons. Fortunately, there were still enough left at the end for the children to take away.

Everyone seemed to enjoy the event and I am hoping that someone will organise a similar one in the North. I'd be glad to hear from any vegan families wishing to take part in future par-

J i to invite all those we knew, at least as far north as Manchester.

Finally, a big thank you to the staff of Conway Hall, the Vegan Society, and others who helped in some way to make the party possible.

Lesley

Party on down, dudes

This refers to the (then) recent study of teenaged girls which found some had low levels of iron, calcium and riboflavin (B2). This is blamed on "irre-sponsible fanatics w h o condemn the very foods which are good sources o f the missing nutrients, namely meat and dairy products". Yet, according to Vegan Nutrition (Langley, 1995):

There have been no reports of riboflavin deficiency in veg-ans (page 62). There have been no reports of calcium deficiency in vegans . . . vegans have ade-quate levels of iron in their bodies and rarely suffer from iron deficiency (page 121) .

We have recommended Vegan Nutrition to the book's publisher and hope it will take notice. Meanwhile, we have had some fan mail, er, letters. One reader asked whether the Department of Health would let vegan parents exchange milk tokens for cash (from their local Benefits Agency). Answer: "[only] when a beneficiary is unable to find a supplier who will exchange milk tokens for liquid cow's milk". Are they advising parents to move to the middle of nowhere, far from the madding crowd of liquid cow's milk salespersons?

T w o people wrote concern-ing eating disorders — one a woman who was anorexic and is now bulimic; the other from Lynette. Lynette's first letter explained that she was a vege-tarian and her son, Aaron was vegan. Aaron had lost a lot of weight because pressure at school made him too stressed to eat properly. Fortunately, he

recovered (with help from Lynette) and also passed the exams that had tnggered the problem. Both Aaron and the woman with bulimia came under pressure to stop being vegan. Both refused. Principles and correct information tri-umphed over prejudice.

The Eating Disorders Association states: "Some eat-ing disorder specialists are very happy to honour a patient's vegetarian principles as long as these have been in existence for some time prior to the develop-ment of the eating disorder." (Letter to Lesley, 2.2.94.) We have written for clarification.

Lynette wrote again. She is now vegan!

Returning to the teenagers with nutritional deficiencies mentioned in Full Circle?, is it inconceivable that some of them had been dieting? Could this be unconnected to those magazines which repeatedly insinuated that girls have to be slim to get a boyfriend?

There are media reports that 'scientists' have been trying to find out how to make rats lose weight. Let's hope vegans and veggies with eating disorders don't feel guilty. This isn't being done for their sakes. Vivisectors and those who fund them have their own motives.

Kathar ine

T h e V e g a n , S p r i n g 1 9 9 6

R E C I P E S

JUST DESSERTS NOW! Richard Youngs conjures up some tempting 'afters' or, if you can't wait,

'befores' — or even 'onlys'!

A piece offruit is, of course, a fine way to end a meal. There are, however,

many other possibilities. Here are a few, mostly using fruit,

with which to finish a feast.

Rhubarb (which is, in fact, a vegetable) is particularly

good and cheap in early spring. Cherries are in season a

little later. Good quality bananas, oranges and cooking

apples seem to be available all year round, while tins of

pineapple and vacuum packed pre-cooked beetroot are never out

of the shops. So, these recipes are ideal for cooking now.

ALL RECIPES SERVE TWO HEALTHY APPETITES

BAKED SWEET - STUFFED A P P L E S

2 m e d i u m c o o k i n g a p p l e s h a n d f u l r a i s in s

1 h e a p e d t b s p m e d i u m o a t m e a l 1 t b s p m o l a s s e s w a t e r t o b i n d

• Remove the core from each apple so you can see through to the other side. Score each apple round its equator

• In a bowl mix together the raisins, oatmeal and molasses. Bind them together with a minimum of water

• Stuff the apples with this mixture, then place on a baking tray in a moderate oven for about 30 min-utes until nicely soft. Serve immediately

BEETROOT PUDD ING

r f i p

1 m e d i u m b r e a d r o l l 1 1 5 g / 4 o z p r e - c o o k e d b e e t r o o t

3 0 g / l o z w h o l e m e a l f l o u r 1 tsp b a k i n g p o w d e r

1 t sp g r o u n d c i n n a m o n 3 0 g / l o z d e m e r a r a s u g a r

3 0 g / l o z v e g a n m a r g a r i n e h a n d f u l r a i s i n s

• Grate the bread roll and the beetroot • Add all the remaining ingredients and mix

together • Transfer to an ovenproof dish and bake in a

moderate oven for 45 minutes or until set into a sponge-like cake

The V e g a n , S p r i n g 1 9 9 6

BAKED BANANAS

4 b a n a n a s l e m o n j u i c e

g r o u n d c i n n a m o n

Pre-heat an oven to a medium heat Prick each banana several times with a fork Once the oven is up to heat, place the bananas in a baking tray and bake for 20 minutes or until the skins are a rich, appetising brown Remove and serve immediately in their skins, split lengthways to reveal the fruit inside. Freshly

squeezed lemon juice and a sprinkling of cinnamon are recommend-ed

STEAMED BANANA AND JUNIPER PUDDING

c£b

1 m e d i u m b a n a n a 12 j u n i p e r b e r r i e s

8 5 g / 3 o z w h o l e m e a l f l o u r !/2 t s p b a k i n g p o w d e r

5 5 g / 2 o z m u s c a v a d o s u g a r 3 0 g / l o z v e g a n m a r g a r i n e

1 t b s p w a t e r

Mash the banana. Crush the juniper berries Combine the sugar, margarine and water in a bowl. Add the prepared banana and juniper berries Sift in the flour and baking powder. Mix to form a cake-like mixture Transfer to a pudding basin. Cover Steam for 2 hours. Serve hot

SPRING FRUIT SALAD q 8 ?

1 1 5 g / 4 o z c h e r r i e s 1 o r a n g e 1 b a n a n a

s q u e e z e o f l e m o n j u i c e 2 t b s p a p p l e j u i c e

Carefully remove the stones from the cherries Peel the orange and divide into segments. Cut each segment in two and remove any pips Peel and slice the banana Place these prepared fruits in a bowl along with the squeeze of lemon and apple juice. Stir well so that all fruits are covered with a litde juice. (Best served after refrigerating for 1 hour)

RHUBARB, CARROT AND GINGER CRUMBLE

For the crumble: 5 5 g / 2 o z w h o l e m e a l f l o u r 3 0 g / l o z m e d i u m o a t m e a l

1/2 t s p b a k i n g p o w d e r 5 5 g / 2 o z d e m e r a r a s u g a r

3 0 g / l o z v e g a n m a r g a r i n e

For the filling: 3 4 0 g / 1 2 o z r h u b a r b

1 m e d i u m c a r r o t l c m / 7 / l 6 " c u b e r o o t g i n g e r

5 5 g / 2 o z d e m e r a r a s u g a r

Crumble: • Sift together the wholemeal flour and baking pow-

der (gives the crumble a lightness), then add the oatmeal and demerara sugar

• Work in the margarine by hand until the mixture resembles coarse breadcrumbs

Filling: • Cut the leaves off the rhubarb and trim the stems.

Slice into short lengths • Grate the carrot. Peel and finely chop the root

ginger • Place the prepared rhubarb, carrot and ginger in an

ovenproof dish. Make sure these ingredients are evenly mixed, sprinkling the demerara sugar as you go along

• Cover with the crumble mixture and pat down well

• Bake in a moderate oven for 30—40 minutes until the rhubarb is soft and the crumble nicely brown. Serve hot or cold

cflp xXS

PINEAPPLE CHARLOTTE

4 2 5 g / 1 5 o z c a n p i n e a p p l e p i e c e s b r e a d

v e g a n m a r g a r i n e

Line a pie dish with thinly sliced and margarined slices of bread, margarined side outwards. (White bread is, actually, very good here) Drain the juice off the pineapple pieces and keep it to one side Fill the bread cavity with the pineapple pieces Thinly slice and margarine further slices of bread and cover the fruit with them, margarined side turned upwards Pour over the reserved juice, evenly moistening the bread Bake in a moderate oven for 20-30 minutes until the top is nicely brown and crisp. Serve hot

T h e V e g a n , S p r i n g 1 9 9 6

NEW LEAFLET An ima l f a r m i n g represents a squanderous misuse of

scarce natural resources and is a major contr ibutor

to env i ronmenta l destruction. V e g a n diets use less

land, wate r a n d fue l a n d are gent ler o n the p lanet

a n d its inhabitants

A R E Y O U R M E A L S C O S T I N G T H E E A R T H ? A5

2 - c o l o u r

1 0 0 - £1.75 500 - £5.95 1,000 - £10.50 2,000 - £19.25 (Prices include UK p&p)

Send your name, address, number of leaflets required and cheque/PO to:

The Vegan Society, Donald Watson House, 7 Battle Road,

St Leonards-on-Sea, East Sussex T N 3 7 7AA

'OUR CHOICE' YOUR CRUELTY-FREE SERVICE

W H E R E C R U E L T Y - F R E E M E A N S M O R E T H A N J U S T L I P S E R V I C E

F O R A L L Y O U R V E G A N B E A U T Y P R E P A R A T I O N S A N D E V E R Y D A Y T O I L E T R I E S

( I N C L U D I N G H O N E S T Y , P U R E P U W T A N D O R G A N I C P R O D U C T C O M P A N Y )

Q U A L I T Y A N D C O M P A S S I O N — A S E R V I C E T O K E E P Y O U R I G H T — J O I N U S N O W !

1996 CATALOGUE FREE OUR CHOICE', 30 RICHDALE AVENUE, KIRTON-IN-UNDSEY,

L1NCS DN21 4BL (1st class stamp please)

r e q u i r e s a

VOLUNTEER PRISON society LIAISON OFFICER

To deal with approximately four letters a week from vegan prisoners having difficulty obtaining vegan food or toiletries, write to governors, and encour-age the Prison Department to improve its treatment of vegans.

Material (stationery, postage, telephone and travel) expenses will be paid.

The position would suit a vegan with first-hand experience or someone who has tried to better the lot of an incarcerated friend or relative. Interested? Contact:

Amanda Rofe, The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA

ANNUAL GENERAL MEETING PROPOSALS FOR RESOLUTION Proposals for resolution, to be consid-ered by Council for inclusion on the 1996 AGM agenda, must be received at the Society's office (Donald Watson House, 7 Batde Road, St Leonards-on-Sea, East Sussex TN37 7AA) not later than Wednesday 31 July. For your guid-ance, ordinary proposals should:

• be proposed and seconded by paid-up full (ie not supporter) members

• in the interests of economy and clarity, not exceed 100 words

• propose some form of action • propose one single action — ie they

must not be composite proposals • not simply comprise a statement of

opinion

Members considering submitting special proposals (those seeking to change the Memorandum or Articles of Association) are advised to contact the Company Secretary (Richard Farhall) on 01424 427393 for guidance. Proposers are requested to limit their proposals to two.

S O C I B T Y

NOMINATIONS FOR COUNCIL Nominations for members of 12 months or greater duration at the time of appointment — ie 30.11.96 — to serve on Council must be made in writing, signed and received at the office (Donald Watson House, 7 Batde Road, St Leonards-on-Sea, East Sussex TN37 7AA) not later than Wednesday 31 July. In accordance with Article 32(a)(i) each nomination must be: • duly signed by a proposer and seconder who are members (not supporters) • accompanied by a profile of the candi-date stating, in 100-200 words, his/her full name (and previous names), skills, experience, views, and intentions, if elected Should there be more candidates than vacancies, ballot papers will be issued with the 1995-96 Annual Report & Accounts, normally distributed in September. The results will be declared at the AGM. Members are reminded that candidacy is open to all members meeting the criteria oudined above. There will be at least 6 seats to be contested.

Vegan Cafe Manager Wanted H l ^ ^ k kor is london's leading alternative vegan and vege-

1 7 7 — t a r i a n catering company. We cater for a full range of private and business functions, from lunches

« • ( * « » < oi r m m t a i i c i and private parties to banquets and festivals.

We have been asked to operate a vegan cafe, specialising in organic food, in Chelsea, London SW10. The right applicant is experienced and reliable and will be given full responsibility for the day to day managing of the cafe. The work includes making fresh salads and other foods daily, and basic book keeping. A lively, hygienic and hard working approach is essential. Clean driving license preferred; no smoking. Minimum 30 hours Friday to Monday. Current rate of pay is £4 (net) per hour, plus various perks including profit share, kor is an equal wages company. Apply ASAP In writing to: Paul Walker, 42 Priory Road, London N8 7EX 0181 341 9610

GOURMET FLOUR

F O R

GREAT BAKING

Speciality flours from good food stores or send SAE for mail order list: DOVES FARM FOODS Hungerford, Berks. RC17 0RF

T h e V e g a n , S p r i n g 1 9 9 6

IODINE IN THE VEGAN DIET

Too little? — or even too much? Helen Lightowler sheds

some light with some research of her own

Iodine is an essential trace element required for normal growth and development. The biological

importance of iodine arises from the fact that it is a major component of the thyroid hormones — triiodothyronine (T3) and thyroxine (T4).

The Reference Nutrient Intake

(RNI) for iodine, set by the Department of Health in 1991, is 140|ig per day, although an intake of 70|ig per day is considered the mini-mum necessary to avoid signs of iodine deficiency. A low iodine intake interferes with the production of the thyroid hormones, resulting in an

increase in thyroid activity. The gland is stimulated to increase the uptake of iodine, primarily resulting in enlarge-ment of the gland. A persistent lack of iodine leads to the eventual effects of hypothyroidism on physical and men-tal development — such as decrease in growth velocity with delayed matura-tion in children and weight gain, lethargy, dry skin, thinning of the hair, constipation and slowing down men-tally in adults. Similarly, an excessive intake of iodine inhibits the synthesis of thyroid hormones and induces thy-roid dysfunction.

Disorders of the thyroid gland are common in the United Kingdom (UK), although is higher in females than in males. Morbidity statistics (an indication of the prevalence of disease in the community) for 1991/92 indi-cated that 0.7% of the population con-sulted their GP regarding disorders of the thyroid gland.

SOURCES The major sources of iodine in the UK diet are milk and milk products. Seafish is considered to be the richest natural source of iodine, although consumption is normally low. As veg-ans avoid these foods, they have pre-viously been considered a potentially 'at risk' group for low intakes of dietary iodine. So, where do vegans obtain their dietary iodine?

THE STUDY Three-hundred-and-seventy-three vegans completed the diet question-naire, advertised in the Summer 1994 Vegan, and from these I was able to ascertain the main sources ofiodine in the vegan diet, the frequency of con-sumption of these foods and the use of iodine supplements. Three sources of iodine were identified within the vegan diet — seaweed and seaweed products, iodised salt and iodine sup-plements — and an estimation of pos-sible risks of low iodine intakes and risks of overdosing with iodine were made.

SEAWEED Edible seaweed contains very high lev-els of iodine, although the actual amount consumed and the frequency of consumption are extremely low. I found that just over one-third of the vegans in this study consumed sea-weed, albeit very infiequendy. Thus, while seaweed appears to be a rich source ofiodine, it does not appear to be a main source. Recent research in Finland (1994) has concluded that the iodine intake of vegans is almost dependent on whether or not they consume seaweed sources, therefore

T h e V e g a n , S p r i n g 1 9 9 6

F E A T U R E

highlighting the potential of seaweed as a major source of iodine in the vegan diet. However, it is not quite so simple. The acquired taste, the unusu-al appearance and the limited number of outlets selling sea-weed may all contribute to a low level of con-sumption.

Over half of the respondents consumed s e a w e e d - c o n t a i n i n g products such as agar agar, Vecon stock and some soya desserts. There is a misconcep-tion that all seaweed-containing products are a rich source of iodine. However, while the iodine content per lOOg may appear high, put into perspective the actual amount con-sumed is usually insignificant. Analysis has also shown that both these prod-ucts and seaweed often contain vary-ing amounts of iodine.

IODISED SALT Advice on vegan diets by one leading supermarket suggests that iodine is not a problem for vegans so long as iodised salt is used. Encouragement to use this commodity as a vehicle for increasing iodine intakes may be considered unacceptable in the interest of healthy eating guidelines. Also, while iodised salt is extremely rich in iodine, it is consumed in small amounts and its actual contribution to iodine is insignificant. Very few of the vegans in this study used iodised salt, thus indi-cating that this commodity is not a major contributor to the iodine intake of vegans.

SUPPLEMENTS A small number of vegans in this study took dietary supplements — such as

kelp tablets, multiminerals, multivita-mins and minerals — to ensure an adequate intake of iodine. The results from this research revealed that some vegans were obtaining iodine supple-

ments in excess of lOOOng a day. Daily iodine intakes greater than 2000(Xg, or even 1000|Ag, can result in acute toxicity, although the potential chronic effects of excess dietary iodine are less clear, therefore caution may be required when taking dietary supplements.

Analysis of some sup-plements has shown iodine levels to vary con-siderably with some con-taining more than the declared value on the packaging and, more-

over, manufacturers' recommenda-tions about the number of tablets to be taken may further exacerbate excessive intakes.

CONCLUSIONS The prevalence of thyroid disorders in this sample of vegans was higher (1.6%) than the prevalence in England and Wales (0.7%). As thy-roid disorders are generally associated with both iodine deficiencies and tox-icity, it was concluded that vegans may be susceptible to both low and excessive iodine intakes and could be at risk of either hypo- or hyperthy-roidism depending largely upon their diet and/or the use of dietary supple-ments. In the light of these findings, my advice to vegans is to ensure that their diet includes iodine-rich or iodine-fortified foods. However, if dietary supplements are taken, beware of the iodine content and take care to ensure that the intake does not exceed toxic levels.

There is a

misconception

that all

seaweed-

containing

products are a

rich source of

iodine

THANK YOU A large thank you to all of you who participated in this research. The research is still continuing with an in-depth investigation into the iodine intakes of veg-ans consuming their habitual diet. The results from my research will hopefully provide a greater understanding of the provision and availability of iodine from different food sources and help to clarify misconceptions about perceived benefits of specific foods and supplements currently used by vegans. Meanwhile, we are conveying the importance of research in this field through the Nutrition Society and the Royal Society of Health.

Helen Lightowler, Nutrition Research Centre, South Bank University, 103 Borough Road, London SE1 OAA. 0171 815 8120, 0171 815 8136 (fax)

VEGANS INTERNATIONAL

DOWN UNDER One hundred vegans and veggies got together in early January for the first Australian Vegan Festival at Continental House, Hepburn Springs, Victoria, reports David Horton of the Vegan Society (New South Wales). There was plenty of debate centred on the main issues (with discussions late into the night), talks, workshops and fabulous organic vegan food at the Strange Fruits Cafe.

While the adults were having their own fun so were the kids, exploring every corner of the venue and its grounds. But we did miss the normal atmosphere of having children around — the parents screaming at the kids and the kids quarrelling, fighting and crying.

Every day can be a festival, every supportive thought, every encouraging phone call or letter, every magazine and newsletter article. All a celebration of a wonderful common interest we have. Next year we'll be doing it all again. We hope some of you will join us.

THE BIG MARCH Imagine 100,000 vegans marching through a capital city in front of the world's media! That's what you'll see in Washington DC during World Animal Awareness Week, 18-24 June. Organised by the National Alliance for Animals — a coalition of major US vegan animal rights groups (including PeTA), it will consist of six major components: a national press launch; the World Expo for Animals — hun-dreds of booths to inform and educate animal activists; the World Congress for Animals — debates and workshops; Celebrity Gala; National Lobby Day for Animals; and the International March for Animals (23 June).

It's going to be the biggest vegan event of all time and is expected to reach 200 million people. Similar events will be held in 150 cities throughout the USA and abroad. The organisers want to see at least one World Animal Awareness Week event take place in each country on 18 June. By holding simultaneous events around the world we will create a high level of media interest. The possibilities are numerous, but the aim is simple: to raise the public's aware-ness of animal suffering to an unprecedented level so that we truly begin to change attitudes and practices.

Leaflets, information packs and posters are available to help you begin networking with other groups and the media.

Further details: National Alliance for Animals, PO Box 77196, Washington DC 20013-7196, USA. (1) 703-810 1085; (1)810 1089 (fax).

VIVA VEGAN0S! The second issue of the Spanish Vegan Society's Veganismo looks gorgeous and includes some familiar faces such as Una Vegana en la Familia. For subscription details send an International Reply Coupon to: Asociascion Vegana Espanola, Apartado Postal 38.127, 28080 Madrid, Spain.

VEGANS DE LUX Claude Pasquini is starting the first vegan/vegetarian society in Luxembourg. Support him by writing to: BP44, L-3701 Rumelange, Luxembourg.

Alex Bourke

The V e g a n , S p r i n g 1 9 9 6

Garden Jargon Annual A plant that matures in its 1st year Biennial A plant that matures in the 2nd year Catch crop Refers to a quick grow-ing crop (eg lettuce) when it is planted amongst a longer maturing crop or on ground that is temporar-ily fallow Forcing Fooling a plant into produc-ing new growth — eg lifting and growing rhubarb root in pots in darkness Perennial A plant that matures every year — but not forever! Potting up Transferring a plant into a pot for the first time — eg from seed tray to pot Potting on Transplanting a plant into a larger pot Mulch (organic) Layer of material — eg compost, wood chip, straw — that inhibits weed growth, con-serves soil moisture and improves the structure and fertility of the soil Scarification Rubbing seed with sandpaper to aid germination

Grow Vegan Maggie Dunn dusts off her tools and gets ready

for a spring launch

Spring is an exciting time with gardeners wondering what is, or is not!, going to grow well.

Most of you will have already bought your seeds for this year but, if not, there is still plenty of time. If you are new to growing your own, start off with a few basic vegetables — such as cabbage, lettuce, cucumber, runner beans, tomato, courgette, carrots or swede.

Researchers at the National Vegetable Research Station, Wellesbourne have demonstrated that it is easy to regulate the size of some vegetables by spacing them at different intervals. By planting sum-mer cabbage at 35cm each way, a high yield of good sized heads will be obtained; however, if the dis-tance is increased to 45cm you obtain the same overall weight of crop but larger cabbages, earlier. Large-rooted varieties of parsnips give a maximum yield at a density of 3 per 30cm2 . With a small rooted variety, like the canker resistant Avon Resister, a maximum yield is obtained at 6 - 7 plants.

T o get crops off to an early start, warm the soil first by covering the earth with black polythene or a clear plastic cloche two weeks before sowing. The latter is more effective and is especially valuable for peas, carrots, broad beans, French beans, lettuce, turnip and beetroot — but the former has the advantage of checking weed growth. As well as

GROW VEGAN PUZZLER

keeping temperatures up, cloches protect seedlings from the wind, which can severely reduce cropping. To reduce plant stress, remove cloches gradually during warm peri-ods. At the end of the growing sea-son they can be used to ripen harvested tomatoes and onions. Remember to keep them clean to maximise the throughput of light and heat.

The 'good old' varieties of seeds that were developed before the advent of pesticides and artificial fer-tilisers often seem to thrive in vegan-organic gardens. The Organic Gardening Catalogue lists the first known use of seeds (where known). The Long Purple variety of aubergine, for example, was intro-duced in 1905; the Purple Cape winter cauliflower in 1843; and the All Year Round butterhead lettuce as early as 1831!

However, in defence of the newer varieties, it must be said that they have some very useful attributes — notably resistance to certain diseases and insects. Sheriff F| Brussel sprouts is resistant to powdery mildew and light leaf spot, while Claudette F] is resistant to mosaic virus. The eternal problem of carrot fly, an attack of which results in dying foliage and tunnels in the root of the carrot, can devas-tate a crop. However, the variety Fly Away F) was bred to combat this threat.

Re-arrange these anagrams into popular food crops, write your answers on a postcard and post, with your name and address, to: Grow Vegan Puzzler, The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards on Sea, East Sussex TN37 7AA. The senders of the first 3 correct entries drawn will receive a copy of The Organic Gardeners Handbook.

1 W E T C R O N E S 2 APE 3 C R U C E B U M 4 B E T T E R O O

Congratulations to Julia Banwell and V J Lamb, winners of the last compe-tition. Each has received a pair of garden shears.

Growing Notes March

• Sow beans, onions, salsify, scorzonera, lettuce, celeriac, beetroot, carrots, parsley, radish, landcress, celery and plant potatoes (south only)

April

• Cover newly sown carrots to protect from carrot fly

• Sow beetroot, Brussels sprouts, sprouting broccoli, summer & winter cabbages, cauliflower, leeks, lettuces, onions, radish, summer spinach, turnips

• Plant garlic and potatoes

May

• Earth up potatoes to protect from frosts

• Plant out Brussels sprouts, summer & winter cabbages and tomatoes grown in trays/pots

• Sow cucumber, marrow, sweetcorn, French & runner beans, summer & winter cab-bages, calabrese, carrots, cauliflower, kohl rabi, kale, peas, spring onions, lettuce, radish, salsify, swedes, sum-mer & New Zealand spinach

The V e g a n , S p r i n g 1 9 9 6

R E V I E W S

Reviews

Animal Rights -Extending the Circle of Compassion

Mark Gold Jon Carpenter Publishing £7.99, Pbk, 160pp

Mark's third book marks the end of his 11 -year directorship of Animal Aid in a timely way. Wi th the end of the millennium in sight, an increasingly sympathetic media, and widespread opposition to live exports, such a comprehensive, excellently referenced, well-indexed and punchy review of today's animal rights movement provides an extremely useful focus for both newcomers and hardened cam-paigners.

Concentrating on Britain, Mark has attempted to set straight the record of the l^st 20 years. The dis-heartening slow progress in some areas is more than offset by the book's optimistic theme, which draws on the significant gains made since the 70s — eg the growth in vegetarianism, dropping of the requirement for dissection in school science exams, local hunt ing bans, and emergence of animal rights groups in such unexpected places as Slovakia.

Citing scientific evidence, Part 1 deals with the history and philoso-phy of the campaign, its achieve-ments and prospects. For the novice lifestyle changer, Part 2 provides plenty of encouragement — outlin-ing the underpinning ethical, health and planetary concerns; and coun-tering, concisely, the banal argu-

ments of our detractors. Topics covered range f rom cancer

research to Christianity, and the comparative intelligence levels of humans and cutdefish to 'mulesing' and environmental paints. The nat-ural progression of animal rights f rom similar campaigns for women and ethnic minorities is clearly explained.

Pro-animal organisations are mentioned only in passing, but most of the addresses are there — except the Animal Liberation Front's. Despite acknowledging the success of certain acts of economic sabotage, animal liberation and information gathering, Mark remains, as ever, committed to a purely non-violent approach.

I would have liked to have seen some (strong) images (although they can deter the squeamish they can also galvanise constructive anger and combat lethargy) and also an attack on the negativity of many of the world's major religions on the subject.

That said, I am sure the early ani-mal rights pioneers to w h o m this book is dedicated, Henry Salt and John Howard Moore , would have been happy to have added this thor-ough and very readable title to their book shelves! Dave Wet ton

ALSO ON THE EDITOR'S DESK... Healthy Vegan Infants/Children (2nd ed) Plamil Foods, booklet, £1 (p&p incl). By post: Plamil Foods, Bowles Well Gdns, Folkestone, Kent CT19 6PQ

Power Over Cancer Vernon Coleman, 144pp, pbk, £9.95. Vegan approach. Publisher: European Medical Journal, Trinity Place, Barnstaple, Devon EX32 9HJ

T h e Siege of Shoreham — Reflections from the Front Line Fiona Stephens & Wenda Shehata (eds), 91pp, £4.99. Publisher: HATAGRA Publishing, Brighton, E Sussex BN1 4EJ

Soiled R o o t s Rodney Aitchtey, 137pp, pbk, £7. Novel — main character Welsh vegan. Publisher: Gwasg Gwawr, Cartref Arawn, Annwn, via PO Box 10, AberteiB, Ceredigion, Cymru SA43 1YG

Vegetarian Visitor — W h e r e to Stay and Eat in Britain 1996 Annemarie Weitzel (ed), J C Publishing 76pp, pbk, £2.50 (p&p incl). Includes vegan-friendly establishments. By post: Jon Carpenter, PO Box 129, Oxford OX1 4PH

REVIEWERS Leah Leneman has wri t ten several vegan cookery books, as well as books on social history, including A Guid Cause — The Women s Suffrage Movement in Scotland (2nd ed, Mercat Press, 1995) Dave W e t t o n is a fo rmer Secretary of the H u n t Saboteurs Association (1960s-1980), fo rmer League Against Cruel Sports C o m m i t t e e member and currendy Treasurer of the R S P C A Members ' Wa tchdog

Rainbows & Wellies — the Taigh na Mara Cookbook Jackie Redding & Tony Weston Findhom Press £14.95, Hdbk, 99pp

For readers who have not caught up on all the publicity: Taigh na Mara is a small guest house in the Scottish Highlands which in 1995 won the title of Vegetarian Hotel of the Year. (And, unofficially, 'romance of the year', for Jackie Redding, a stressed out southerner, came for a holiday, fell in love with Tony Weston, who reciprocated, and stayed to share the running of the place.) One thing which they don't stress in their litera-ture is that the food is 100% vegan. That really is unique, and should inspire Vegan Society members who weren't previously aware of the fact to book up quickly. However, what won them the award was clearly a mixture of ambience and food so delicious that hard-ly anyone noticed it contained no animal byproducts.

The book is not just a collection of recipes, but an attempt to recreate that ambience. The photos and potted history of the Highlands may not appeal to everyone, but they demonstrate the enthusiasm that goes into running this guest house. And the recipes (for 14 different 6-person dinner party menus) are truly innovative. This is not an 'everyday' cookery book; even with the suggested short cuts, the meals are rich and complex. But how wonderful to have a 'haute cuisine' vegan cookery book.

There are idiosyncrasies. Quantities are only in pints and ounces, which I too still use, but which nothing is sold in any more. Oven heat is given just in centigrade (I thought they only had one oven setting there, since until the very end every recipe calls for a 200°C oven, but Highland shortbread calls for 180°C, so I guess not). And I can't understand why they haven't got them-selves an Ice Cream Maker, which saves all that stirring and trying to keep the mixture from crystallising. But these are just tiny quibbles. This ode to the enjoyment of cruelty-free food would make a smashing gift, and not just for vegans. Leah Leneman

The V e g a n , S p r i n g 1 9 9 6

Contact News

Another vegan year underway and a further opportunity for us all to build on the successes of last year in educating the population about the ben-efits of veganism. Such is the activity level in our Local Contacts Network

that we have had to spread the co-ordinating load. I am delighted, therefore, to be able to welcome Brian Barker and George

Rodger to share the ever-increasing responsibility of managing the Network. Brian will be looking after counties in Wales and SW England; George will be co-ordinating activity in Scotland and NE England — enabling me to concen-trate my efforts on SE, Central and NW England, along with Northern Ireland. Both Brian and George are Council members and Local Contacts and are committed to vigorously promoting the Society's work.

This new arrangement means that readers who live in counties where there is currently no Contact will be (even more) warmly welcomed when applying for such a position in their area. Encouragement and support will be provided without detracting from the communication links with existing Contacts, who are providing such a valuable service.

There are many examples of Contact commitment. With too little space to mention them all, here are just two:

In January, Marilyn Harrison (Swindon) gave a talk on veganism to over 20 people, the central feature being a vegan lifestyle quiz. The winner received a Caring Cook. A showing of the Vegan Society's upbeat Truth or Dairy was followed by vegan food sampling and a question and answer ses-sion. Demonstrating that great minds think alike, Helen Lear (Coventry) is proposing a variation on the quiz idea. An article on topical/seasonal diet, health and animal exploitation issues will be sent to her local paper. Readers will be invited to send answers (on a postcard) to questions posed in the text. A winner will be selected and will receive a vegan hamper. These ideas, and lots more like them, show how our Contacts are finding imaginative ways of getting the message across.

If you would like to help your Local Contact, or become one, please let us know straightaway. Tracey, our newly promoted Administration Officer, will help at the office, while Brian, George and myself welcome calls direct — as do our existing Contacts. So, if you would like an interesting, eventful and enjoyable spring-summer don't wait, write or call us now!

Terry Bevis, National Local Contacts Co-ordinator

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

T h e V e g a n , S p r i n g 1 9 9 6

L E T T E R S

Postbag

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',

Donald Watson House, 7 Battle Road,

St Leonards-on-Sea, East Sussex TN37 7AA, UK.

Fax 01424 717064

STAR LETTER I was more than entertained by your article on the botanical insights exhibited by chimpanzees (Plants For a Future, Winter 1995 Vegan).

A friend of mine, a Native American belonging to the Nez Perce tribe of Idaho, recently told me of her people's prodigious knowl-edge of herbal remedies. The Nez Perce noticed that illnesses suf-fered by bears were similar to those suffered by humans. They took to observing the actions of sick bears and took careful note of the plants they ate.

The time has certainly come for us to stop congratulating our-selves on how 'superior' we are, and to recognise — before it is too late — just how much we could learn from normative-divergent peo-ples, who are too wise to be unwilling to receive instruction from other species.

Incidentally, according to Cherokee tradition, illnesses are caused by the spirits of dead animals, in retaliation against the humans who kill and abuse them.

Mitakuye oyasin (Lakota greeting • ness of all things). Tom F Cunningham Stirling

- stressing the interconnected-

BOOK WISE As many ethical vegans will agree, informa-t ion is the key to encouraging others to adopt a vegan way of life. However , infor-mation is suppressed by government, industry, schools and parents.

O n e way of making vegan-relevant information more widely available is through public libraries by requesting vegan cookery, animal and environmental books. O n several occasions a book I have requested has not been available within the county but the library has purchased it as a result of my enquiry.

Also, many libraries are happy to accept donations of magazines and even allow societies to arrange displays. Sarah Ford Shropshire

World Vegan Day display, Hastings Library

Tom wins a voucher worth £10 o f f goods from Vegetarian Shoes

OFF THE BOIL Colin Spencer seems rather per-turbed about the prospect that a large majority of people may not possess cooking skills in the future (Reviews, Win te r 1995 Vegan).

However , since a diet of raw food and fruit would be far more nutr i -tious, this does not sound a bad thing! N o t only is such a diet better for our bodies, the energy used in cooking would be saved and t ime otherwise wasted could be used elsewhere.

Books on this subject are avail-able f rom: The FRESH Network, Harmony Cottage, Cutteridge Farm, Whitestone, Exeter EX4 2HE. 01392 811761. Midge Francois Herts

PICK UP A PEN, FRIEND My arthritis has improved dramati-cally since becoming vegan two years ago. I should like to hear f rom any other sufferers and anyone interested in jo in ing my vegan pen-friend club. Barbara M o o r e

SHOCKING I was somewhat mystified and shocked to find a leaflet from the Labour Campaign for Criminal Justice with your last mailing. It has never been Vegan Society policy to ally itself with any particular politi-cal party.

While issues surrounding cr imi-nal law — especially the way in which it can be used against activists — are very relevant to vegans, the Labour Party did not actually oppose the repressive Criminal

Justice Act. I am concerned that some readers may be deceived in to th inking they are jo in ing an organi-sation operating wi th in a party which is against the Act.

I don ' t think a libertarian organi-sation like the Vegan Society should in any way be seen to endorse a political party like this o r any g roup-ing within it. Paul Gravett London It remains Vegan Society policy not to ally itself with a political party — or any 'political'group or philoso-phy. The LCCJ leaflet accords with the Society's advertising criteria and was accepted as a paid advertise-ment. Ed.

I 'D BE GRATEFUL . . . if anyone can help m e find a suppli-er of the Bircher Benner Grater — an invaluable utensil since it is single sided (easy to clean), grates up and d o w n (so is very fast) and produces something which can be eaten by those such as myself lacking a full complement of teeth! Annet te Tolson

POINTERS, PLEASE Myself and my partner are very interested in living in a vegan c o m -muni ty /housing co -op and would like to hear from anyone w h o could offer advice and point us in the right direction. Lisa Benzing

THE DEADLINE FOR THE SUMMER POSTBAG IS 25 APRIL

The V e g a n , S p r i n g 1 9 9 6

Diary Dates M A R C H 30 Grand National Demo, Aintree. Details: 0151 726 0339

APR I L 20-27 Lab Animal Week. Details: NAVS 0181 846 9777 20 Lab Animal Rally, Trafalgar Sq, London. Details: NAVS 0181 846 9777\ March & Rally Against Shamrock Farm. March: meet Preston Pk, Brighton, 1pm; Rally: 4pm; Social: 5pm. Details: 01273 691628 24 Lab Animal Day. Details: NAVS 0181 846 9777 29 Toxicol Labs Picket, Ledbury. Details: 01562 700086

MAY 10-12 Animal World Show, Barbican Blue Hall, London EC2. Details: NAVS 0181 846 9777 29 Toxicol Labs Picket, Ledbury. Details: 01562 700086

JUNE 1 Rage Against the Cage 1996. March: meet 1 pm, Devonshire Green, Sheffield 1; Cruelty-Free Exhibition: 11am-6pm. Details: Uncaged 0114 253 0020 16 Coarse Fishing Campaign. Details: Pisces 0117 944 17 75 24 Toxicol Labs Picket, Ledbury. Details: 01562 700086

For a comprehensive list of events, send an SAE + two first class stamps to: The Animal Rights Calendar, 180 Mansfield Rd, Nottingham, NG1 3HW

Listings The following businesses offer a

discount to Vegan Society members and, in most

cases, supporters. All require evidence of

membership

Discounts ACCOMMODATION Bradfo rd ' s Tennis School Thicket Meadows North , Newlands Dr, Maidenhead, Berks SL6 4LL. 01628 29744. 10% (Applies to accommoda-tion & tennis lessons) D o n m a r 43 Bernisdale, Isle ofSkye IV51 9NS. 01470 532204. 10% (B&B only) Ivy Guest House 3 Melbourne PI, Bradford, W Yorks BD5 O H Z . 01274 727060. 10% Loaning Head W h o l e f o o d Vegetarian Guesthouse Garrigill, Alston, Cumbria. 01434 381013. 10% (not bar & reduced rates) M o u n t Pleasant Farm Gorran High Lanes, St Austell PL26 6LR. 01726 843918. 10% N e w Leslie Farmhouse Leslie, By Insch, Aberdeenshire AB52 6PE. 01464 20508. 5 % R a n w o r t h Vegetarian Guesthouse Church Rd, Ravenscar, Scarborough, N Yorks Y 0 1 3 0LZ. 01723 870366. 10% Stredders Vegetarian Guesthouse Park Crescent, Llandrindod Wells, Powys LD1 6AB. 01597 2186. 10% T h e Lodge Tal-y-Bont, Conway, Gwynedd LL32 8YX. 01492 69766. 10% (not discounted breaks & ser-vices) T igh na Mara The Shore, Ardindrean, nr Ullapool, By Loch Broom, Wester-ross, Scotland IV23

2SE. 01854 85 282. 10% (not July-Aug & public holidays)

MISC/MA I L ORDER Empress Ltd P O Box 92, Penzance, Cornwall TR18 2XL. 01736 65790. 15% (essential oils only) Hermitage Oils East Morton, Keighley BD20 5 U Q . 01274 565957. 70%JD Home Deliveries Unit 12, Staveley Workshops, Works Rd, Hollingwood, Chesterfield, Derbys S43 2PE. 01246 473818 Lower Shaw Farm Shaw, Swindon SN5 9PJ. 01793 771080. 5% N o t Just Nuts Barn Cottage, The Street, Wallington, nr Baldock, Herts SG7 6SW. 0176 388 209. 5% (collect-ed orders, once a month only) Veggies Catering Campaign (Not t ingham) 180 Mansfield Rd, Nottingham NG1 3HW. 10% (frozen burgers/sosages & snacks from oudets) Wholefood Delivery Service 21 Laburnham Way, Nayland, Colchester C 0 6 4LG. 01206 263545. 596

RESTAURANTS Byblos 262 Kensington High St, London W8. 0171 603 4422. 10% Cafe Natural Greenhill St, Stratford-u-Avon CV37 6LF. 01789 415741. 10% Cafe Pushkar 16c Market Row,

Brixton, London SW9 8LD. 10% Dylans 99 Broad St, Hawley, Stoke-on-Trent, Staffs. 01782 286009. 5% Fungus Mungus 34 St Peters St, Canterbury, Kent. 10% George's Place 7 Queen St, Penrith, Cumbria CA11 7XD. 01768 66635. 10% Mandeer 21 Hanway PI, London W1P 9DG. 0171 323 0660. 10% Rasa 55 Stock Newington, Church St, London N16 OAR. 0171 249 0344. 10% Riverside Vegetaria 64 High St, Kingston-u-Thames, Surrey KT1 1HN. 0171 546 7992. 10% Sally's Alley 14 Fore St, Tiverton, Somerset. 01884 242865, 1096Shahee Bhelpoori Vegetarian & Vegan Restaurant 1547 London Rd, Norbury, London SW16 4AD. 0181 679 6275. 10% (not supporters) Shiraz 113 Oak La, Bradford, W Yorks BD18 2AF. 01274 490176. J096Thin End for Hungry People 41a Fore St, St Austell, Cornwall PL25 5PY. 01726 75805. 10% (notsupporters)

SHOPS Ashgrove Stores Horsted Keynes, West Sussex RH17 7AP. 01825 790243 Beano Wholefood Workers Co-op 36 New Briggate, Leeds, W Yorks LSI 6 N U . 0113 2435737. 10% (Mon—Thurs, orders over £5) Breckles Wholefoods 12 Cawdry Buildings, Fountain St, Leek, Staffs S T B 6JP. 01538 387660. 10% Cambridge Health Food 5 Bridge St, Cambridge CB2 1UA. 01223 350433. 10% Canton Health Foods 218 Cowbridge Rd East, Cardiff. 01222 397983. 10% Cardiff Health Foods 4 Church St, Cardiff. 01222 220990. 10% Countryside Wholefoods 19 Forty Hill, Enfield, EN2 9HT. 0181 363 2933; 90 Aldermans Hill, Palmers Green, London N13. 081 882 2799; 80 Copley Rd, Doncaster, S Yorks. 0302 341827; 35a St Johns St, Bury St

LOCAL GROUPS (Vegan and vegan-friendly. See also Contacts News)

T h e V e g a n , S p r i n g 1 9 9 6

L I S T I N G S

fTX£S€ MZM CAPsOLt S COMTAiM fiVffttY THAT a* A«I5S//SJ<»

YOU* v/CCrtflrJ Olff . OGjJCr »- HOAA^OAJG R.6S1O uCS ...

NATIONAL & SPECIALIST GROUPS Movement for Compassionate Living — The Vegan Way Promotes simpler vegan lifestyles. Publishes New leaves (£3pa).

47 Highlands Rd, Leatherhead, Surrey KT22 8NQ Plants For a Future Vegan-organic information centre for edible/useful plants and demonstration ground. SAE: The Field, Penpol. Lostwithiel, Cornwall PL22 ONG. 01208 873554 Vegan Bikers http://www.nildram.co.uk/veganmc;

Vegan Business Connect ion Encourages mutual sup-port within the vegan community and lists businesses supplying vegan goods/services. SAE: c/o Veggies. 180 Mansfield Rd, Nottingham NG1 3HW. 0115 958 5666 Vegan Communi ty Project Contact net-work for those interested in living in a vegan community or forming one.

Four-issue newsletter sub: £2.

Vegan Prisoners

Supporters Group Helps vegan ani-mal rights prisoners obtain food, toi-letries etc. SAE: P O Box 194, Enfield, Middlesex EN 1 3HD Vegfam Overseas aid agency based on vegan principles. SAE: 'The Sanctuary', nr Lydford, Okehampton, Devon EX20 4AL. 01822 820203

INTERNATIONAL Vegans International Co-ordinates the promotion of veganism, encour-ages the formation of new organisa-tions, publishes a newsletter, and organises vegan festivals. Country Co-ordinators:

BB, Netherlands

LISTS Send an SAE to the Vegan Society for any of the following lists: Heal th Care Professionals; International Contacts -— mainly individuals; Trade Mark — registered users; Vegan Families — child-raising veg-ans willing to be contacted to provide mutual support

VEGAN PUBLICATIONS Vegan Views Informal quarterly. Four-issue sub: £3 (Non GB — £4). 6 Hayes Ave, Bournemouth, Dorset BH7 7AD Y Figan Cymre ig (The Wales Vegan). Bilingual quarterly. Sub: £1.50. Bronyr Ysgol, Montpelier, Llandrindod, Powys, Wales

Edmunds, Suffolk. 01284 700594; 2 & 4 Old Station Rd, Newmarket, Suffolk. 5% (not delivery service) Down to Earth Wholefoods The Enterprise Ctre, Eastbourne. 01323 649542. 10% Friends Foods 83 Roman Rd, London E2 O G N . 0181 980 1843. J 0% Full of Beans 93 Witton St, Northwich, Cheshire. 1096 Health Quest The Grosvenor Ctre, Northampton. 01604 30125. 10% Herbs and Health 10 Bruce St, Dunfermline, Fife KY12 7AG. 01383 733915. 10% (5% supporters) Holbeach Wholefoods 32 High St, Holbeach, Spalding, Lines. 01406 22149. Not supporters & offers: £15-£35 — 10%\ £35-£70 — 1596; £70-^150 — 20%• £150+ — 25%; £50+ weekly — 2096 Holland & Barrett Ealing Broadway. 10% (on £5+) Hunza Wholefoods Syon Pk Gdn Ctr, Syon Pk, Brentford, Middlesex T W 8 8JG. 0181 847 2140. 10% (not supporters) Paragon Health Foods 4 Bakery Ct, Ashby de la Zouch, Leics LE65 1AL. 01530 560601. 10% Quarry Shop 13 Heol Maengwyn, Machynlleth, Powys. 10% Roath Health Foods 39 WeUfield Rd, Cardiff CF2 3PA. 01222 486023. 10% Salisbury Health Foods Queen St, Salisbury, Wilts. 10% Surbiton Whole Foods 14 Claremont Rd, Surbiton, Surrey KT6 4 Q U . 0181 399 2772. 10% Sweet Joe Pye Health Foods 31 St Thomas St, Lymington, Hants S 0 4 1 9NE. 01590 672931. 10% Vegebility 11 Grange Rd, West Kirby, Wirral L48 4DY. 10% Well Bean Health Food Shop 9 Old Dover

Veganism may be defined as a way of living which seeks to exclude, as far as possible and practical, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose.

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

Abhorrence of the cruel practices inherent in dairy, livestock and poultry farming is probably the single most com-mon reason for the adoption of vegan-ism, but many people are drawn to it for health, ecological, resource, spiritual and other reasons.

If you would like more information on veganism a free Information Pack is available from the Vegan Society in exchange for two first class stamps.

The Vegan Society was formed in England in November 1944 by a group of vegetarians who had recognized the ethical compromises implicit in lacto (ie dairy-dependent) vegetarianism. Today, the Society continues to highlight the breaking of the strong maternal bond between the cow and its new-bom calf within just four days; the dairy cow's

Rd, Blackheath, London SE3 7BT. 0181 858 6854. 10% Whi tchurch Health Foods 53c Merthyr Rd, Cardiff. 01222 618716. J096 W o t e Street Health Shop 35 Wote St, Basingstoke, Hants RG21 INF. 10%

Do you know a business offering a discount which is not listed above? Please send its name and address to: The Vegan Society, Donald Watson Hse, 7 Battle Rd, St Leonards-on-Sea, E Sussex TN37 7AA

proneness to lameness and mastitis; her subjection to an intensive cycle of preg-nancy and lactation; our unnatural and unhealthy taste for cow's milk; and the de-oxygenation of river water through contamination with cattle slurry.

If you are already a vegan or vegan sympathizer please support the Society and help increase its influence by join-ing. Increased membership means more resources to educate and inform. Full membership is restricted to practising (at least dietary) vegans, as defined above, but sympathizers are very wel-come as supporters of the Society. Both members and supporters receive The Vegan.

The Vegan Society Trade Mark is the property of the Vegan Society. The Society is prepared to authorize the use

of its trade mark on products which accord with its 'no animal ingredients' and 'no animal testing' criteria.

Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA, United Kingdom. Tel. 01424 427393 Fax. 01424 717064 http://www.veg.org/orgs/VeganSocUK/ Office hours: Mon: 9.30-5.30; Tues-Fri: 9.00-5.30 Visitors by appointment please Registered Charity No. 279228 Company Registration No. 1468880 VAT Registration No. 448 5973 95

Founder: Donald Watson

H o n Patrons Serena Coles, Freya Dinshah, Dr Michael Klaper, Arthur Ling, Cor Nouws, Donald Watson, Benjamin Zephaniah Counci l Terry Bevis, Alex Bourke, Patrick Browne, Frank Hutson, Brian Barker (Vice Chair),Tony Martin, Tim Powell, George Rodger, Rick Savage (Chair)

H o n Treasurer Terry Bevis National Local Contacts Co-ordina tor Terry Bevis Prison Liaison Off icer Vacant

STAFF General Manager Richard Farhall

Membership & Informat ion Off icer Amanda Rofe (part-time) Administrat ion Off icer Tracey Goodall General Assistant Bill Palethorpe

The V e g a n , S p r i n g 1 9 9 6

ANIMAL RIGHTS A n i m a l L i b e r a t i o n : A G r a p h i c G u i d e Lori G r u e n , Pe ter Singer & Dav id H i n e . A powerful ly illustrat-e d in t roduc t ion to the subject £ 4 . 9 5 (265g) A n i m a l s , Pol i t ics & M o r a l i t y R o b e r t Garner . An assess-m e n t o f mora l issues, philosophical claims, the m o d e r n animal p ro tec -t i on m o v e m e n t and strategies e m p l o y e d £12 .99 (380g) T h e D r e a d e d C o m p a r i s o n : H u m a n a n d A n i m a l S lavery Mai jo r ie Spiegel. A pene t ra t ing study loaded w i t h shock ing compar isons o f h u m a n and animal slavery, o f racism and speciesism £3 .95 (130g) F e m i n i s m , A n i m a l s a n d Sc ience Lynda Birke . Feminis t concerns a b o u t animal suffer ing and the rele-vance o f feminis t crit iques of m o d -e rn science to the t rea tment of animals in laboratories £12 .99 (292g) Save t h e A n i m a l s ! Ingrid N e w k i r k . Packed w i th easy ways to p reven t and avoid animal cruel ty £ 2 . 5 0 (299g) W h y A n i m a l E x p e r i m e n t s M u s t S t o p D r V e r n o n C o l e m a n . T h e moral , e th i -cal, medical and scientific a rguments against vivisection £6 .95 (200g)

BACKGROUND A b u n d a n t L i v i n g in t h e C o m i n g A g e o f t h e T r e e Kathleen Jannaway . (Second ed) Towards a vegan, t ree-based cul ture £2 .00 (55g) B e y o n d B e e f — T h e R i s e a n d Fall o f t h e C a t t l e C u l t u r e J e r e m y R i f k i n . T h e real costs of the ' ca tde cu l ture ' : animal suffering, hunge r , pover ty , env i ronmenta l des t ruc t ion £ 8 . 9 9 (550g) C o m p a s s i o n : T h e U l t i m a t e E t h i c ( A n E x p l o r a t i o n o f V e g a n i s m ) Victor ia M o r a n . A n examinat ion of the history and phi losophy o f the vegan m o v e m e n t £4 .95 (190g) F o o d F o r a F u t u r e J o n W y n n e -T y s o n . A classic w o r k , powerful ly a rgu ing the moral , economic , eco -logical, physiological and nutr i t ional case fo r vegetar ianism and veganism £ 4 . 9 9 (150g) T h e R e a l e a t E n c y c l o p e d i a o f V e g e t a r i a n L i v i n g Peter C o x . Despi te the tide, principally vegan in con ten t . Inc ludes 3 0 0 internat ional vegan recipes £ 1 6 . 9 9 ( H d b k ) (925g) W h y V e g a n Kath C lemen t s . A simple a n d straightforward e x p o -sit ion o f the case for veganism £6 .95 (142g)

COOKBOOKS 365 P lus O n e V e g a n R e c i p e s Leah L e n e m a n . A n imaginative and var-

Mainly Books

1^51Wf* F O R E S T

GARDENING with Robert Han jho fmur'ng Ken Fan of Ptnut fir .i /-niHn, j ini MiL 4m] Jutia Cjucm

ied collection of ideas for starters, soups, main courses, side dishes, sweets and salads £6.99 (270g) A n Al le rgy C o o k b o o k Patricia Carter. Rec ipes free of animal products, chocolate , salt, sugar, baking p o w -der , wheat and cornflour £6.25 (170g) C o o k Vegan Richard Youngs . A tempt ing mix of simple and imaginative recipes by The Vegan's ma in cookery wri ter £5 .99 (170g) G o u r m e t Vegan Hea the r Lamont . Highlights include ' T h e Vegan Barbeque' and an 'Anaesthet ic Cake'! £5 .99 (145g) S i m p l y V e g a n Debra Wasserman & R e e d Mangels. A comprehensive guide to easy vegan living, including an easy-to-understand section on nut r i t ion and recipe nutr ient break-d o w n s £6 .95 (315g) T h e Single V e g a n Leah Leneman. This is the b o o k to persuade you that it really is ' w o r t h the bother ' for one £5.99 (220g) R a i n b o w s & W e l l i e s

Jackie R e d d i n g & T o n y Wes ton . An unusual and enchanting cook-b o o k offer ing recipes for 14 nights o f six person vegan d inner parties at Taigh na Mara Vegetarian Guest H o u s e in the Scottish Highlands £14 .95 (Hdbk) (464g) T h e Vegan

C o o k b o o k Alan Wakeman & G o r d o n Baskerville. 200 richly var-ied and carefully graded recipes, ranging from the quick and simple right through to the unashamedly gourmet £7.99 (3 75g) Vegan C o o k i n g Eva Batt. More than 300 simple, nourishing and economical recipes. A classic £5.99 (270g) T h e V e g a n Heal th Plan Amanda Sweet. Ove r 300 recipes, plus nutritional information and hints on buying and storing foods, suitability for freezing etc £6.95 (375g) T h e Vegan Kitchen M a t e David H o r t o n . 100 simple recipes, com-plete with kitchen tips £3.25 (140g)

HOME & GARDEN Fores t Garden ing Green Earth Books. VHS video (PAL), 48 mins Includes features on Rober t Hart 's forest garden and Plants for a Future £15.00 (269g) T h e Green H o m e Karen Christensen. A lively and wide-ranging introduction to all aspects of green home-making £9.99 (432g) T h e Organ ic Gardener ' s H a n d b o o k Margaret Elphinstone & Julia Langley. A

comprehensive and practical guide to the subject — including plenty of information and advice suitable for green-fingered vegans £9.99 (44lg)

NUTRITION & HEALTH Foods T h a t Cause Y o u t o Lose W e i g h t Neal Barnard M D . An American doctor explains how choosing certain vegan foods leads to, and sustains long-term weight loss £8.99 (198g) Pregnancy, C h i l d r e n & the Vegan Diet Michael Klaper M D . A practical guide to ensuring health and balance throughout pregnancy and to raising healthy children on a 100% animal-free diet £7.95 (355g) Vegan N u t r i t i o n : Pu re & Simple Michael Klaper M D . A practical guide showing h o w sound vegan diets can satisfy all the body's needs and play a major role in the preven-tion and treatment of many degen-erative diseases £7.95 (250g)

REFERENCE T h e Anima l W e l f a r e H a n d b o o k Caroline Clough & Barry Kew. A guide to animal welfare and rights — the issues, arguments, legislation, organisations and resources £8.99 (315g) T h e Crue l ty -Free Gu ide to L o n d o n Alex Bourke & Paul Gaynor. Very useful guide to vegetarian and vegan eating places and health/wholefood shops in cen-tral and outer London £4.95 (170g) T h e E x t e n d e d Circle Jon W y n n e -Tyson. A collection of quotations concerning our treatment of non-human species £7.50 (580g) Food For Free Richard Mabey. The wild food forager's bible — details of over 240 edible berries, nuts, fungi and leaves £7.99 (318g) T h e Pocke t -b o o k o f Animal Facts & Figures Barry Kew. All the information you need — at your fingertips £6.99 (225g)

VERSE T a lk ing T u r k e y s Benjamin Zephaniah. Fun poems by the pre-senter of Truth or Dairy£8.99 (Hdbk) (2l3g)

A number of titles lack a vegan perspective but have nevertheless been included on the basis of their informativeness or practical value • See back cover for Vegan Society publications and mer-chandise • Orde r form opposite

T h e V e g a n , S p r i n g 1 9 9 6

C R O S S W O R D

THE VEGAN | | Prize Crossword L J

Compiled by Kate Sweeney

JF>S <Cl 7Z 61 81 j a 3 n E S jo3ue[-j SJ rjoDocug o8uev\ g S U I U I Q £ j]iuj | ! 0 9 apraouia-] 5 Jtiog

£ Z ^aqseo ; — umoq ^Ao-y & 93 )oj-| ototQ yi ao|s IZ joaudy 0Z 81 m a 91 JEM3 H °!H £1 Zl °PP3 11 ""[^W 01

EuinsjEg (, puouijv f si[SE3 ; — ssojjy paoAvssoj^ azu f j uvSs^ 0} uoanjog

Send in a photocopy (or original) of the solution to this crossword, together with your name and address, by 25 April and you'll be entered in a draw for a signed copy of Benjamin Zephaniah's Talking Turkeys. Solution in the next issue. Congratulations to Pauline Lloyd, sender of the first correct solution to The Vegan Prize Crossword 3 to be drawn out of the hat.

ACROSS 7 Cold vegetable dishes (6) 8 Able to be eaten (6) 9 Tablespoon (abbr) (4) 10 Firm to the teeth (pasta) (2,5) 11 This may be used to dry

herbs (3) 12 Casserole (4) 14 Lump of sugar (4) 16 Liquid (5) 17 Imperial measurement (4) 19 African fruit with yellow pulp

inside inedible pink pods, eaten in the West Indies (4)

2 0 plant (aubergine) (3) 21 Broken type of wheat? (7) 23 Sour (4) 24 Low (heat) (6)

25 Ginger, mace and cumin (6)

DOWN 1 Hairy edible fruit from Malaya (8) 2 Papaya tree or its fruits (6) 3 US name for endive (8) 4 Pip (4) 5 Outdoor meal (6) 6 The colour of the bread mould,

Penicillium (4) 13 Risotto (4,4) 15 From where honey is taken (8) 18 The fleshy pads inside

artichokes (6) 19 The poisonous fly , or any

other fungus of the mushroom family (6)

21 Bite or grind food (4) 22 Store (4)

Name Address

Pos tcode Return to: The Vegan Prize Crossword 4, The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex T N 3 7 7AA, UK.

ORDER FORM D e s c r i p t i o n W e i g h t Q u a n t i t y C o s t

Postage & Packing S u b to ta l £ U p to 50g — 25p 401g-500g — £1.15 901g-1000g — £2.10 51g-100g — 45p 501g-600g — £1.35 1001g-2000g — £3.45 P l u s p & p £ 101g-200g — 65p 601g-700g — £1.55 2001g-4000g — £4.45 201g-300g — 80p 701g-800g — £1.75 4001g-6000g — £5.00 D o n a t i o n £ 301g-400g — 95p 801g-900g — £1.90 6001g+ — F R E E

Eire and overseas: Customers must increase T O T A L payment by 4 0 % to cover additional surface rate postal charges. T O T A L £ Payment must be made by sterling International Money Order or by sterling cheque drawn on a British bank.

Postage & Packing S u b to ta l £ U p to 50g — 25p 401g-500g — £1.15 901g-1000g — £2.10 51g-100g — 45p 501g-600g — £1.35 1001g-2000g — £3.45 P l u s p & p £ 101g-200g — 65p 601g-700g — £1.55 2001g-4000g — £4.45 201g-300g — 80p 701g-800g — £1.75 4001g-6000g — £5.00 D o n a t i o n £ 301g-400g — 95p 801g-900g — £1.90 6001g+ — F R E E

Eire and overseas: Customers must increase T O T A L payment by 4 0 % to cover additional surface rate postal charges. T O T A L £ Payment must be made by sterling International Money Order or by sterling cheque drawn on a British bank.

Postage & Packing S u b to ta l £ U p to 50g — 25p 401g-500g — £1.15 901g-1000g — £2.10 51g-100g — 45p 501g-600g — £1.35 1001g-2000g — £3.45 P l u s p & p £ 101g-200g — 65p 601g-700g — £1.55 2001g-4000g — £4.45 201g-300g — 80p 701g-800g — £1.75 4001g-6000g — £5.00 D o n a t i o n £ 301g-400g — 95p 801g-900g — £1.90 6001g+ — F R E E

Eire and overseas: Customers must increase T O T A L payment by 4 0 % to cover additional surface rate postal charges. T O T A L £ Payment must be made by sterling International Money Order or by sterling cheque drawn on a British bank.

Postage & Packing S u b to ta l £ U p to 50g — 25p 401g-500g — £1.15 901g-1000g — £2.10 51g-100g — 45p 501g-600g — £1.35 1001g-2000g — £3.45 P l u s p & p £ 101g-200g — 65p 601g-700g — £1.55 2001g-4000g — £4.45 201g-300g — 80p 701g-800g — £1.75 4001g-6000g — £5.00 D o n a t i o n £ 301g-400g — 95p 801g-900g — £1.90 6001g+ — F R E E

Eire and overseas: Customers must increase T O T A L payment by 4 0 % to cover additional surface rate postal charges. T O T A L £ Payment must be made by sterling International Money Order or by sterling cheque drawn on a British bank. Cheques/POs should be made payable to 'The Vegan Society'.

Name Address

Post code Tel

R e t u r n to: T h e Vegan Society, Dona ld W a t s o n House , 7 Batt le R o a d , St Leonards-on-Sea , East Sussex T N 3 7 7AA, U n i t e d K i n g d o m .

This form may be photocopied

The V e g a n , S p r i n g 1 9 9 6

Classified ACCOMMODATION D O N A T I O N S required to help purchase shel tered a c c o m m o d a t i o n for elderly veg-ans in n e e d . C o n t r i b u t i o n s to: 'Homes For Elderly Vegetarians Ltd'. Chancery House, St Nicholas Way. Sutton, Surrey SMI 1JB. 0181 652 1900. Specify 'Vegan F u n d ' .

ANIMAL CARE VEGAN CATS! Animal-free supplement for h o m e - m a d e recipes. In use since 1986. SAE. Vegecat, The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7A A, UK.

COURSES A S H A N U C A Hea l ing Sanctuary set in A O N B W e s t Dor se t offer ing residential courses in natural t r ea tment o f humans , animals , herbs , heal ing etc. 0 1 2 9 7 678 597 .

WEEKEND WORKSHOPS at Lower S h a w Fa rm inc lude yoga, massage, circus skills, d r u m m i n g and m o r e . SAE: Lower Shaw Farm, Shaw, Swindon SN5 9PJ. 01793 771080.

Shiatsu The European Shiatsu School

has branches in London & throughout the U K & Europe

For prospectus, please send 3 first class stamps to:

E S S C e n t r a l Administration (Dept VE)

High Banks, Lockeridge, Nr Marlborough

Wilts SN8 4 E Q Tel: 01672 861362

EATING OUT

FUNERAL SERVICES G R E E N / D I Y FUNERALS. Eco-

friendly inexpensive coffins, memorial tree-planting. Please send £1 in unused stamps with A5 size SAE to Box 328.

HEALTH H E R B A L M E D I C I N E Vegan practi-tioner. Member of the National Institute of Medical Herbalists, runs a totally vegan practice. Clinics in Kent and East Sussex. Consultations by appointment. Peter Conway-Grimm M N I M H , 01435 882623.

HOLIDAY ACCOMMODATION B&B, VEGAN/VEGETARIAN Tintagel, north Cornwall. Close to vil-lage and cliff walks. 01840 770944. B&B, VEGETARIAN/VEGAN Near Heathrow, Windsor, Henley, Reading, Berkshire, Bath Rd. A4. £35 double, £20.00 single. Tennis school for lessons. Bradfords, Maidenhead 01628 29744. C U M B R I A Vegan B&B, 2 rooms. Stricdy no smoking. Children very welcome. Good local walks and mar-vellous vegan food! Tel:

D E T A C H E D country home in quiet hamlet near Wimbome, Dorset. Exclusively vegetarian/vegan B&B. Spacious comfortable twin en-suite T / C facilities, TV. Ideal touring, walk-ing, cycling area. No smoking. £15 per person per night. Tele: 01202 841561. D E V O N (Lydford). S/C for N/S visi-tors at VEGFAM's H Q . SAE to: 'The Sanctuary', Nr Lydford, Okehampton EX20 4AL. Tel/Fax: 01822 820203. G R E E C E A holiday cottage to let. Situated in a place of outstanding natu-ral beauty with beaches, forests, moun-tain streams and a village near by. For vegetarians and vegans. Very competi-tive prices and options. For full details and booking tel. 0116 268 1331. I N G L E T O N Yorkshire Dales. Vegetanan/Vegati B&B £14.50 at pic-turesque Prospect Cottage. Two or more nights £13. Tel: 015242 41328.

ISLE O F W I G H T B&B Peaceful home of vegetarian/vegan owners. Picturesque valley village. Tel: (01983) 731279. Evening meals available by request. LAKE D I S T R I C T Delightful accom-modation in 18c vicarage. With exclu-sively vegetarian/vegan cuisine. Modest tariff. Beech Tree, Coniston. Tel: (015394)41717. M A D E I R A ISLAND compassionate living vegan retreat in warm temperate zone, Nor th Madeira on country plateau with view of sea and moun-tains. May to October. Wholesome vegan menu. N o smoking. Free of domestic pets. Photograph appreciated and returned. Vegan Retreat, Sito Achada-Felpa, Sao Jorge, P-9230 Santana, Madeira Island. N E W F O R E S T Brockenhurst. Magical: off forest track, wild ponies, not cars, pass our gate, yet thriving vil-lage (mainline station) under 10 min-utes walk. Very private: own door to upper staircase: 28ft Studio en-suite, microwave, slo-cooker, rambling Victorian house, £180-£200pw for 2, also short breaks. 01590 622208.

O L D R E C T O R Y H O T E L Maentwrog, 01766 590305. Three acre riverside garden. Main house/budget annexe. All en-suite.Informal atmosphere, home cooking, vegan & Italian menu. Reduced 2+ nights. Dogs welcome. ST IVES Cornwall. Vegan guest house. Close to beaches and picturesque har-bour. En-suite rooms. Self-catering apartment also available. St Judes, St Ives Road, Catbis Bay, St Ives, Cornwall TR26 2SF. Tel. 01736 795255. SCOTLAND Solway coast. Homely B&B, vegetarian/vegan on request. Walks, beaches, bird-watching. C.H., Pr. parking, large garden, tea/coffee all rooms. Phone 01556 640269. SCOTTISH HIGHLANDS Near Kyle of Lochalsh. Vegan B&B in mod-em bungalow with spectacular views. Ideal centre for exploring Skye and Wester Ross. B&B £15, EM £9.

SOMERSET Exclusively vegetarian guest house. All meals vegan. Bordering Devon and Dorset. It is an ideal base for touring, walking or relax-ing in our 16th century house. Crewkeme 01460 73112. SOMERSET, WELLS B&B, 2-3 min-utes walk from cathedral and city cen-tre. Beautiful countryside, ideal for walking the Mendips. En-suite facili-ties, wholly vegetarian and vegan. Tel: 01749 677181.

T O R Q U A Y Brookesby Hall Hotel. Exclusively vegetarian. Glorious sea views. Quiedy situated next to exten-sive area of coastal woodland. Close beach and town centre. Established rep-utation for delicious vegan meals. Please contact res. props, for brochure and fur-ther infonnation. Tel: 01803 292194. VEGAN guest house, West Dorset, set in A O N B close coastal walks, historic Lyme Regis. Home of alternative heal-ers. Phone 01297 678 597. WEST C O R K Self-contained accom-modation. Cooking facilities and en-suite bathrooms. Vegetarian/Vegan cooking only. Green Lodge, Trawnamadree, Ballylickey, Bantry, Co. Cork. Tel: 00 353 27 66146. WHITBY Falcon Guest house, B&B, vegan/vegetarian. Quiet location, seven minutes walk from centre and harbour. Lounge and sunny breakfast room. Parking near house. Tea-making equipment. £14 (plus child reductions). Tel: 01947603507. Y O R K Vegetarian/Vegan wholefood, non-smoking B&B. Comfortable en-suite accommodation. 10 mins walk centre. £18.

a 0 Sawbaty Mie«

V E G E T A R I A N / V E G A N G U E S T H O U S E

Delicious Home-Cooking, Special Diet Catering,

Non-Smoking, Open Fires Explore Yorkshire Dales and

Famous Settle/Carlisle Railway

P J Tel. 01729 823840 ft

. SPAIN Y Discover die Spain where ' ^ the Spanish holiday

At bst! A real holiday for veg-ans. Limited places for 8 people

sharing picturesque villa with pool. Flights, authentic Spanish vegan food and free vegan

wine all included. Optional excursions. Tel 0151 726 0768 for brochure

COME AGO AS YOU PLEASE Vegetarian/vegan.

Cussens cottage, en-suite rooms with own entrance, tv, tea-making. Residence sun-lounge/dining room.

Vegetarian/vegan 3 course dinner when req'd. Peaceful rural setting, pub. shop. p.o..restaurant. 10

min. walk. Cycle hire, riding, mountain walking.

Nearby 13th century historic Kilmallock. Easy drive to Kilarney. Tralee. Cork, Limerick,

Galway. Shannon Lakes. Atlantic coast. Relax in secluded lawns and organic kitchen garden.

Brochure and booking details. Phone: Ita, 010353 6398926.

The Old Post Office Llanigon, Hay-on-Wye

A very special, distinctly different, 17th century listed bouse at the foot of the Black Mountains. Only too miles from tbt famous book tvan of Hay-on- Wye. Separate guests sitting room, lovely bedrooms & relaxed atmo-sphere. Exclusively vegetarianAegan. From £14 pp.

Tel: 01497 82000S

7 tc O U Trefin

Vegetarian Guest House and Walking Holidays

Near St Davids, 5 minutes walk from spectacular Pembrokeshire Coastal Path. Specialising in self-guided walking holidays, dropoffs and pick-ups. Why not leave the car at home! Tastefully reno-vated 100 year old cottage with en-suite accom-modation, open fire, delicious vegetarian/vegan

food. No smoking. Telephone

L A K E D I S T R I C T

B E E C H M O U N T NEAR SAWREY, AMBLESIDE,

CUMBRIA LAI2 0LB Vegetarian/vegan B&B. delightful country house

accommodation. Situated in Beatrix Potter's picturesque village with its olde worlde inn, 2 miles

from Hawkshead, Lake Windermere (car ferry) 2 miles. Delicious breakfast, lovely bedrooms. Superb

lake/country views. For brochure tel.

~ SEAPOINT ~ EXMOOR NATIONAL PARK

Comfortable Edwardian guesl house with spectacular views across Poriock Bay and set in the bean of Ex moor's wild heather moorland. Delicious traditional vegetarian and vegan cuisine. Fine wines. Log fires. Candle-lit dinners. Luxurious bedrooms, all en-suile.

ETB 2 crowns Highly commended AA 3Q Recommended

BLACKPOOL WILDLIFE HOTEL

Open all year round Licensed. 100% non-meat.

Small friendly hotel. (Exclusively vegan/vegetarian. Special diets catered for — all freshly made.)

No smoking throughout. Situated two minutes from the sea.

Near all the attracuons. Parking available. 39 Wood field Road, Blackpool FY1 6AX. Tel. 01253 346143.

T h e V e g a n , S p r i n g 1 9 9 6

C L A S S I F I E D

. / Quiet Country Hotel K—GQQjQGt& overlooking beauti-

** ' ful tidal estuary and bird sanctuary. Britain's oldest veg-

etarian/vegan hotel stands in its own grounds close to beaches and unspoilt coastal walks. WoodcoteThe Saltings, Lelant, St Ives, Cornwall Tel. 01736 753147

taigh na mara guesthouse • Gourmet Scottish Vegan Farmhouse cooking

• Idyllic secluded Lochside Location near Ullapool • Wildlife and Walkers Paradise — open all year • Inverness Airport/Bus/Train only I Hour away • £33 including Dinner — Credit cards accepted

• Vegan Info, service and guides • New Cookbook — Rainbows & Wellies £14.95

Tel/Fax or write: Taigh na Mara. Freepost IV1229.

Lochbroom, Via Garve. Highlands IV23 2BR

MAIL ORDER DOLMA, incorporating CHERISH SKIN CARE, offer a fine range of Vegan perfumes, skin care and toi-letries. Send SAE for new extended brochure, including two new per-fumes, to: DOLMA, 19 Royce Av, HucknaU, Nottingham NG15 6FU. HERBAL INCENSE Totally vegan. Various blends, in jars and refill bags. Send SAE for list to: Patchwork Dragon, The Croft, Whiston, Staffordshire ST10 2HZ. SACRED SCULPTURE, T H A N G -KA, GARDEN BUDDHAS. Illustrated leaflet from:

GROW MORE FOOD in less space and with less effon by using

perennial plants. You can experience a much wider range of foods and also be

kind to nature. Send 4 x 25p stamps for a catalogue to: Plants for a Future (TV),

The Field, Penpol, Lostwithiel, Cornwall PL22 ONG.

MISCELLANEOUS

THE ORDER OF THE CROSS SPIRITUAL AIMS

AND IDEALS

The order is an informal Fellowship, having for its service in life the cultivation

of the Spirit of Love towards all Souls: Helping the weak and defending the

defenceless and oppressed; Abstaining from hurting the creatures, eschewing bloodshed and flesh eating, and living

upon the pure foods so abundantly provided by nature; Walking in the Mystic

Way of Life, whose Path leads to the realization of the Christhood; And sending

forth the Mystic Teachings unto all who may be able to receive them — those sacred interpretations of the Soul, the Christhood,

and the Divine Love and Wisdom, for which the Order of the Cross stands.

Regular Services, Meetings and Retreats are held in London and elsewhere.

For further information please contact: The Headquarters (VN),

10 De Were Gardens. London W8 SAE. telephone 0171-937 7012.

FASTING WALKS! For rest, relax-ation, weight loss and better health. (Groups)E

NURSING HOMES

Bethany Vegetarian Nursing & Rest Home

7/9 Oak Park Villas, Dawlish, Devon EX7 ODE.

Tel: - (01626) 862794

Exclusively Vegetarian And Vegan Diets. Wholistic Care offered with a choice of Complementary therapies. A friendly, non-smoking home for Short or Long stay. Holiday and Respite Care

PERSONAL ALONE? Seeking Soulmate/Friends? Contact individuals with similar inter-ests. SAE: Evergreen, PO Box 147, Waltham Cross EN7 6BZ. (01992) 632250. HEI MARJATTA! Ottaisitko

T H E C U S T O D I A N S We are a non-secular group throughout

the UK, who campaign for animal rights. Details from:

Custodians, Kent Place, Lechlade, Glos GL73AW

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

Connor CE9&KT, (MV)

BCM Cuddle. London WC1V 6XX and state whether you are female or nule

PROPERTY CAITHNESS farm house. Just reno-vated, 15 acres, substantial outbuild-ings, mobile homes

C O T T A G E Rural Ireland. Secluded, not remote, l ' /2 acres. Four rooms plus large kitchen, bathroom, sun room. SFCH. Veganic veg plot, 3 doz f s.

PUBLICATIONS 1996 edition of'Vegetarian Visitor' lists 80 places in England, Wales and Scotland for vegans and/or vegetarians to stay, plus over 100 cafes, restaurants and pubs that will welcome you. £2.50 post free from: Jon Carpenter Publishing (VS), PO Box 129, Oxford OX1 4PH. AHIMSA. Quarterly magazine of the American Vegan Society. Veganism, Natural Living, Reverence for Life. Calendar Year subscription £12. Address: P O Box H. Malaga, NJ 08328, USA. CARIBBEAN C O O K B O O K for vegans, £3.00 inc p&p, cheques payable to Peter Mason, 30 Wynter Street, London SW11 2TZ. VEGAN GUIDE to Paris £2.50, Hippy Cookbook £1.99, How to Write a Vegan Book £1.80 post free from: Alex Bourke, 11 Guinea Street, Bristol BS1 6SX.

SITUATIONS VACANT A C A R I N G VEGAN needed during the summer to assist run small Vegan Retreat, North Madeira. Meal prepara-tion, house and office duties. If inter-ested full partnership considered. Photograp

SITUATIONS WANTED DEDICATED MALE 32, seeks animal sanctuary work with accommodation or wage? Non-smoker, driving licence. Any area considered. Box 355.

RATES AND CONDITIONS All prices inclusive o f V A T

Series discount: (4 consecutive inser-tions prepaid): 10% Box No: (per insertion) £2.00 extra Lineage Commercial: £6.60 for 20 words (min-imum) Additional words: 39p each Non-commercial: £4.50 for 20 words (minimum) Additional words: 25p each Semi-display (boxed) Commercial: £7.26 per single column centimetre Non-commercial: £4.95 per single col-umn centimetre Display (non-classified boxed) & Inserts Please ring for a rate card. Advertising Manager Richard Farhall Advertising Sales Executive: Tracey Goodall

PAYMENT Pre-payment please by cheque or postal order made payable to 'The Vegan Society'. Eire and overseas: Payment must be by sterling cheque drawn on an British bank or by sterling International Money Order.

PUBLICATION DATES March, June, September, December

COPY DATES 25 Jan, 25 April, 25 July, 25 October

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 adver-tisements should not contain any mate-rial contrary to vegan principles. Advertisements may be accepted from catering establishments that are not run on exclusively vegan lines, provided that vegan meals are available and that the wording of such ads reflects this. The submission of an advertisement is deemed to warrant that the advertise-ment does not contravene any Act of Parliament, nor is it in any other way illegal or defamatory or an infringe-ment 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 adver-

B O X N U M B E R S When replying to a box number address your envelope as follows:

Box No. , The Vegan Society, Donald Watson House, 7 Battle Road,

St Leonards-on-Sea, East Sussex TN37 7AA.

IMPORTANT Final copy date for Summer

1996: 25 April 1996

When replying to an advertisement please mention that you saw it in . . .

The V e g a n , S p r i n g 1 9 9 6

CALLING A U T H O R S & ARTISTS

Promoting ways o f living which are free of animal products - for the benefit o f people,

animals and the environment

MEMBERSHIP APPLICATION Block letters please Name Address

Post code Skills/Profession. Signature

Tel

Tick as appropriate: • I am interested in veganism and enclose two first class stamps 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 M e m o r a n d u m and Articles o f Association (£2 or may be v iewed wi thout charge at the Society's off ice) • A l though not a vegan I support the Society's aims and wish to become a supporter member • Individual £15 • Family/Joint £20 • Unwaged individual £10 • Unwaged family/joint £14 • Junior (under 18) £8 • Life £250 • Donation Eire and overseas: All applicants must add £5 I enclose a cheque /PO payable to 'The Vegan Society' for £ (£ membershiop + £ donation)

Return to: Amanda Rofe , The Vegan Society, Donald W a t s o n House , 7 Battle Road, St Leonards-on-Sea, East Sussex T N 3 7 7AA, U K

The Editor invites authors, artists and cartoonists to submit material for possible publication in

The Vegan. Fees negotiable. Write to:

Richard Farhall, Editor, The Vegan, Donald Watson House, 7 Battle Road, St Leonards-on-Sea,

East Sussex TN37 7AA, UK.

To ensure return of your work please enclose an SAE

Deed of Covenan t A Deed of Covenant substantially increases your gift or subscription to the Vegan Society, at no extra cose to your-self, 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 32p (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 have only 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 four

years £ £ £ 10.00 3.16 52.64 50.00 15.79 263.16 75.00 23.68 394.72

For further information, please contact: Amanda Rofe, The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA.

CLASSIFIED ADVERTISEMENT (LINEAGE) ORDER FORM

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

1 2 3 4 5

6 7 8 9 10

11 12 13 14 15

16 17 18 19 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 • Copy. (£2.00). 1 require a copy of The Vegan in which my ad. will appear

1 1 enclose cheque/PO for £ payable to The Veqan Society Ltd.' Name Address

Post code Tel No. Date Signature

Return to: The Advertising Manager, The Vegan Society, 7 Battle Road, St leonards-on-Sea, East Sussex TN37 7AA. [Tel. 01424 427393)

T h e V e g a n , S p r i n g 1 9 9 6

ethical WARES

cruelty-free footwear and clothing

a stunning range of outdoor

and leisureware combining

the finest synthetic materials

with quality craftsmanship and

design. Suitable for vegans,

vegetarians and all those who

care about the environment

For a F R E E full colour catalogue call or fax 01929 480360 or write to: Ethical Wares, Dept VM, 1 7 Townsend Road, Corfe Castle, Wareham, Dorset BH20 5ET

/ \ Promoting ways of living which J tut are free of animal products - for

y p r t j a t l the benefit of people, animals C and the environment

l o t n i r

WHERE THERE'S A WILL THERE'S A WAY

There must be many readers who would like to offer financial support to the Vegan Society's unique work but have limited means attheir disposal. There is, however, an easy way of helping regardless of present circumstances -by including <i legacy to the Society in your will.Great or small such legacies can make a real and enduring contribu-tion to the promotion of vegan ideals.

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

I bequcth to The Vegan Society, Registered Charity no. 279228, presently at Donald Watson House. 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA. UK. the sum ot£ .and declare that the reeeipt of the Treasurer or other authorised officer of [he said Society shall be good and sufficient discharge of such legacy.

MONTHLY CASH DRAW RESULTS

November 1995 lst 135 Bev&TomLithgow £60.37 2nd 116 Dympna Brotherton £36.23 3rd 255 Anthony Phelps £24.14

January 1996

December 1995 ls t 457 Barbara Smith 2nd 295 Joanna Smith 3rd 168 Janet Lynch

£61.13 £36.68 £24.45

lst 11 Terry Robinson £54.75 2nd 396 Victor Morris £32.85 3rd 283 Maria Petrinoli £21.90

The Overseas Aid Charity for Vegetarians & Vegans is

VEGFAM (Registered Charily Nr. 232208. Inland Revenue Ref XN8555)

FEEDS THE HUNGRY WITHOUT EXPLOITING ANIMALS

The Fragile Environment of Developing Countries cannot support TWO populations — Humans and their Food Animals.

For nearly 30 years VEGFAM has provided short and long-term Relief to People who have been the victims of Drought, Rood, Cyclone or War in 30 Countries. Our Supporters

control how much of their Donation goes on Administration since VEGFAM operates three separate Funds for the use of Donors/Testators the particulars of which are: • DONATIONS for PROJECTS* go to

Deposit a/c Nr. 73006921 • Donations for Administration

Expenses* = a/c Nr. 71117696 • Donations for Office Building

Fund* go to a/c Nr. 91125257

The Midland Bank pic Bedford Square, TAVISTOCK, Devon, PL19 0AH SORT CODE: 40-44-05 •Funds needed URGENTLY

Please telephone Lydford(= 01S2 282) 203 (or Hitchin <= 01462)456294 for more details — Covenant Forms/BanJcers Order Forms etc. & (SC Visitors' Accom) or write I SAE appreciated) to:

VEGFAM, "The Sanctuary", Nr. Lydford, OKEHAMPTON, Devon, EX20 4AL Thank you for your Support

The Vegan Society's MONTHLY CASH DRAW

Cash prizes every month! If you'd like to make a regular contribution to support the Vegan Society's work and stand a chance of winning a cash prize every

month, then the Society's Monthly Cash Draw is for you. Each month, three cash prizes - comprising 50% of that month's total entry money - are drawn. A monthly entry is £1.50 but you may make as many entries as you wish. The draw takes place on the last working day of the month. A list of winners is published

in The Vegan. There's more: Every year, the winners of the preceeding 12

Monthly Cash Draws are entered into a 'Super Cash Draw' for a chance to win a prize of £100!

To take part, just complete the form below and enclose your remittance for 3, 6 or 12 months as required. Don't worry about

forgetting to renew — you will be reminded in good time!

MONTHLY CASH DRAW Name Address

Post codc _ Please enter me f o r .

_Tel . entry/ies f o r . . months

I enclose a cheque /PO payable to ' T h e Vegan Society' fort

3 M O N T H S - £ 4 . 5 0 6 M O N T H S - £ 9 . 0 0 12 M O N T H S - £ 1 8 . 0 0

R e t u r n to: Cash D r a w Organiser , T h e Vegan Society, D o n a l d W a t s o n House , 7 Battle R o a d , St Leonards-on-Sea, East Sussex T N 3 7 7AA, U K

The V e g a n , S p r i n g 1 9 9 6

m

PROTEIN tmm A-C c xlwtt lag

Publications & Merchandise 'Feed the World' T-Shirt Unbleached, XL £10.95 (218g)

Embroidered Sweat Shirt 7 0 % cot ton /30% polyester, XL £15.95 (445g)

'Vegans Are My Cup of Tea' Mug

£4.45 (275g)

Writing Pad 50 leaves of recycled paper, A5 £2.50 (139g) Vegecat Supplement which is added to recipes (sup-plied) to provide com-plete meals for vegan cats. 6 week supply £8.25 (233g)

Vegekit As for Vegecat b u t for kittens u p to 12 mon ths and lactating queens. 6 week supply £8.25 (245g) '

Vegan Nutrition Chart Nutr ien t information at a glance. Wipe clean. 880x180mm £2.50 (3 lg)

Multi-Purpose Cards Pack of four different cartoon cards. Recycled card and envelopes. Blank inside 95p (50g)

Vegan Nutrition Gill Langley MA PhD MIBiol Still the most com-prehensive survey of scientific research on vegan diets. Includes highlighted key points, easy-to-follow tables, chapters on all major nutrients and section on vegan mothers and children £8.95 (339g)

Festive Postcard Save card and envelopes! Pack of 8 £1.95 (30g)

'Vegans Welcome' Window Sticker 110mm dia. (Suggested resell price to businesses: £1.25) 75p (6g)

The Animal-Free Shopper T h e Vegan Society Popular shopping guide for those wish-ing to buy goods which are free of ani-mal ingredients and involve no animal testing. Includes product listing sec-tions — Food, Drink, Toiletries & Cosmetics etc; useful addresses; and infor-mation on animal substances and addi-tives

£4.95 (163g)

The Caring Cook Janet Hun t The Vegan Society

An easy-to-follow first vegan cookbook £3.45 (165g)

Truth or Dairy Vegan Society VHS Video (PAL) An upbeat, informal introduction to the vegan diet — the thinking behind it and health and environ-mental benefits. Presented by Benjamin Zephaniah and featuring a host of vegan celebrities £9.00 (305g)

THE VEGAN MAGAZINE Current/Back issue/s £1.95 (p&p incl) Four issue (1 year) subscription £7.80 (p&p incl) 50th Anniversary (Aut 94) bumper issue £1.75 (p&p incl)

LEAFLETS (A5) • General • Poor Ca l f /Cow

(dairy) • Jo in the H u m a n

Race (health) • Leather • Are Your Meals?

(environment) 1 0 0 — £ 1 . 7 5 5 0 0 — £ 5 . 9 5 1 ,000— £10.50 2 ,000—£19.25 (Prices include p&p)

S O C I E T Y

w.