The Vegan Autumn 2009

9 770307 481000

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ISSN 0307−4811

“If people go hungry thenpolitical stability goes outof the window. This is akey lesson that Deframust learn from lastyear’s food price hikewhen some countries ran short of food. What happened showed justhow fine the line is betweenfull supermarket shelvesand empty stomachs.”

This quote is from the Rt Hon Michael Jack MP, EfraSelect Committee Chairman, commenting on thereport Securing Food Supplies up to 2050: thechallenges for the UK, 21 July 2009 and it showsthat politicians are taking the issue of Global FoodSecurity very seriously. Indeed there are manyconferences and consultations on this subject and VeganSociety Chief Executive, Nigel Winter, is involved inmany of them giving us a voice with decision makers.This fits well with our new theme which is GlobalFood Security: highlighting the benefits of thevegan diet to overcome world hunger and providefuture food security. We will report further on thenew theme in the Winter magazine.

In this issue we interview the very interesting VeganDeputy Leader of The Green Party in England & Wales,Adrian Ramsay, and Dr Matthew Cole examines issuesrelating to the use of draught animals in thedeveloping world. We will also update you on themost recent studies relating to vegan nutrition.

In future issues we expect to include a round-up ofinformation and legal opinion on animal ingredientsin medicines and vaccines and the rights of vegansunder the Equality Act to show that we’re not ignoringthe swine flu issue and also because these questions cropup regularly for the Information Department.

Wishing you a happy and pro-active World VeganDay on 1 November and World Vegan Month tofollow (for activity ideas take a look at:www.worldveganday.com).

Rosamund RahaEditor

The Vegan l Autumn 2009 1

in this issue

2 HIGHLIGHTS

3 HIGHLIGHTS/FROM THE CEO

4 LOCAL NEWS

5 INTERNATIONAL NEWS

6 VEGANISM AND ‘DRAUGHT’ ANIMALS

9 MR GREEN

10 SHOPAROUND

13 NUTRITION NEWS

14 NEWS AND INFORMATION

16 VEGGIE PRIDE

19 THE VEGAN PLEDGE

20 RAFA’S BIG NIGHT OUT

23 GRENADA - A VEGAN PARADISE

24 RECIPES

26 REVIEWS

29 V-BITES

30 CURIOUS VEG / OUT AND ABOUT

31 GROW VEGAN

33 PAT GRIFFIN

35 YOUTH PAGE

37 POSTBAG

39 VEGANS ANONYMOUS

41 EVENTS

42 LOCAL CONTACTS LIST

44 STAFF AND COUNCIL LISTINGS

45 CLASSIFIEDS

47 NUTRITION GUIDELINES

48 CROSSWORDS

The Vegan Society l Donald Watson House l 21 Hylton Street l Hockley l Birmingham l B18 6HJ l UK

Local rate 0845 45 88244 l Tel. 0121 523 1730 l Fax. 0121 523 1749 l e-mail: [email protected] l www.vegansociety.com

Editor Rosamund Raha

Design www.doughnutdesign.co.uk

Front cover photo Vanessa Clarke

Printed on Recycled paper

by Cambrian Printers

© The Vegan Society

Registered Charity no. 279228 Company Registration no. 1468880

The views expressed in The Vegan do not necessarily reflect those of the Editor or of the Vegan Society Council.Nothing printed should be construed to be Vegan Society policy unless so stated. The Society accepts no liabilityfor 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 forthe product, its intended use, or its manufacturer/distributor. Contributions intended for publication are welcomed,but unsolicited materials will not be returned unless accompanied by a SAE. Contributions will usually be edited.

VEGAN SOCIETYSUMMER 2009 HIGHLIGHTS

THE VEGAN-FRIENDLY PROMISE

The latest caterer to

join our ‘Vegans

Catered for Here’

window sticker scheme is

VBites, the new vegan restaurant in Hove.

They join a steadily growing list including Jyoti in

Birmingham, Word of Mouth in Evesham, Coriander in

Bournemouth, The Warehouse Cafe in Birmingham, and Zouk

in Leeds. Any caterer who offers one good vegan option on

their standard menu is eligible. To take the Vegan-Friendly

Promise, caterers need to contact Amanda Baker in the office

([email protected] or 0121 523 1737). We need to

see an example of their vegan-friendly dishes; then Amanda

can send out the window stickers. Please encourage your

local restaurants, cafes, pubs and other caterers to get in

touch with us. We hope to see Vegan-Friendly window

stickers in every town!

LOW CARBON FARMING INITIATIVE

A new Low Carbon Farming

Initiative (LCFI) has been formed,

with the aim of ‘Making the

Transition to a New Ecological

Farming Era’. LCFI participants

include representatives of: The Soil

Association, Garden Organic, The Permaculture

Association, Sustain and many others as well as individual

growers and academics. The Vegan Society, along with the

Vegan-Organic Network is putting the case to LCFI for a

vegan, stock-free farming future.

J D WETHERSPOON TASTE THE BENEFITS

OF GREAT VEGAN FOOD

Our Media Officer,

Amanda Baker, has

been talking to Lewis

Brigden from J D

Wetherspoon about the

tasty new vegan curry

on their main menu.

The good news is that they plan to keep it on the menu for

a while.

PIZZA EXPRESS UPDATE

We are asking for a good vegan pizza,

clearly labeled, on the Pizza Express

standard menu. This will remove

uncertainty for vegans. Over 200

supporters have sent feedback to Pizza

Express ([email protected]). Thank you if

you have done so - and thank you if you are still planning to

email them. Please copy emails and replies to our PR Officer,

Amanda Baker ([email protected]). Use your own

words, and be concise, polite and constructive (one angry

vegan can alienate a company). Be specific: give the Pizza

Express branch, and your own experiences. Do reply to them,

if necessary. Pizza Express contacted The Vegan Society again

in July. They are taking note of some specific concerns.

Information has been passed to their team which is

developing the next Pizza Express menu, due out in Autumn

2010. We will keep you informed.

VEGAN BEGINNER

The Vegan Society paid 50% of the cost of the Bristol Animal

Rights Collective publication: Vegan Beginner. Check out

www.bristolanimalrights.org.uk for more information.

VEGAN PRISONERS

We continue to work with the Vegan

Prisoner Support Group to ensure

that all vegan prisoners get a

balanced vegan diet. This involves

a lot of phone calls, attending

meetings and sending out

newsletters to prisons (jointly with

VPSG).

REMIND YOUR DOCTOR

We sent out our Plant Based Nutrition booklet to all doctor’s

surgeries in the UK and therefore they should have it on file.

So it wouldn’t hurt to remind them about it if they seem to

be giving you poor diet advice. Remember that many GPs

have very little training in nutrition.

2 The Vegan l Autumn 2009

NEWS ITEMS ON OUR WEBSITE

Keep an eye on our website for the latest news updates

from The Vegan Society for example this quarter we sent out

an open letter to Hilary Benn about pollinating insects and

media releases on the subjects of swine flu, Fiona Oakes in

the London Marathon and enzymes in bread as well as many

others.

VEGAN ORGANIC

FOOD

We were left a legacy

of £5,000 which

stated that it must be

used to purchase land. The money will go to Unicorn

Grocery near Manchester to help fund the purchase of land

that will be used to produce veganic produce for their

shop. In return they will supply us with data on soil

fertility, crop yields, biodiversity and the commercial

benefits of stock-free growing.

www.unicorn-grocery.co.uk

FACESPACE UPDATE

We continue to use online social networking sites and e-

bulletins to stimulate interest in the Society and our activities.

We’ve been using social networking sites to ever greater

advantage and one recent highlight is the success of the Pizza

Express email campaign. Within two hours of the message

going out on Facebook and MySpace we had Pizza Express

on the phone desperate to talk to us! These are a great way

to get information and requests out quickly, and because the

message is in an electronic form people can easily send it on

to their friends, family and colleagues.

We now have almost 9000 fans of our facebook page

(www.facebook.com/thevegansociety) and more than 4000

friends on MySpace (www.myspace.com/thevegansociety).

One of the greatest benefits of these sites, facebook especially,

is the facility to run discussions so you can get the opinion of

all sorts of different vegans from all over the world. We recently

posed the question ‘What’s the best thing about being vegan?’

and within a day we had over 90 responses! We also have a

presence on Twitter: twitter.com/thevegansociety.

For the next year our emphasis will be on raising awareness about the benefits of vegan farming on global food security. Population growth,

availability of land and fresh water and climate change will present a major challenge to providing everyone with enough food.

Vegan farming can make more efficient use of land and water and reduce greenhouse gas emissions. There is increasing debate amongst

government departments to ensure that environmental, economic and social sustainability are considered alongside healthy eating and global

food security. I attended the Department of Health Healthier Food Mark conference which also involved the Food Standards Agency and the

Department for the Environment Food and Rural Affairs. We discussed plans to introduce a standard for public service caterers to encourage

provision of healthy and sustainable food.

http://www.pasa.nhs.uk/PASAWeb/NHSprocurement/Sustainabledevelopment/Sustainablefood/Health.htm

I also attended the Rural Economy and Land Use Programme conference which presented findings of their latest research. One project

considered the changes to farming if the UK population adhered to the Department of Health guidelines for healthy eating. It concluded

that there would be a 42% fall in the demand for milk and a 28% fall in mutton and lamb but a 55% increase in green vegetables and a

52% increase in fruit. There was discussion about upland areas becoming ‘idle’ without livestock farming but most upland livestock farms

are not economically viable without subsidies. Land managers could be paid to manage the uplands to sequester carbon, manage flooding

and manage habitats for biodiversity and recreation. Another project demonstrated that short-rotation coppice willow can be grown on

marginal land to produce large biomass yields and benefit butterfly and bird populations.

We need to present a positive alternative for farmland that benefits people, animals and the environment. Everyone needs to envisage a

positive future for farming and the rural environment and ensure that no one in the world goes hungry. Over the coming year we will be

helping people to visualise the farming of the future.

FROM THECHIEF EXECUTIVE

Nigel Winter


Note the new T-shirt! Many people had been asking for the1997 design to be repeated, me included. This design is slightlydifferent but is just as effective at spreading the vegan word.I’ve worn and washed mine several times and it is still soft,stretchy and extremely comfortable to wear. It’s 30% organiccotton and 70% viscose, the viscose being 100% bamboo, andit costs only £9.99. You can order it online and see a betterphoto onwww.vegansociety.com/shop/product_info.php?cPath=36&products_id=285.

Our Contacts continue to be busy organizing various events butthere’s room here to mention only a couple. Vegan Campaignsprovided catering at Haringey Independence Day for the secondyear running, serving salads, savouries, hot and cold drinks andof course a good selection of cakes. By the end of the day allthe food had been sold, a lot of vegan literature distributedand some £400 raised for group funds. If you’re in Londonand can help with future events please contact Chrissy (detailson p. 42). Vegan Campaigns also did the catering at theJeffrey Masson book launch.

Lesley Dove’s event for parents went extremely well, with goodattendance and, of course, delicious food, this time providedby Shambhu’s Kitchen.

Free vegan food tastings are particularly popular: see thephoto of one organized by the NE Essex group.

We have four new Local Contacts since the last issue of themagazine – Caroline in Bristol, Linda in Lincoln, Susan inStamford and Julia, who was already listed as a Group Contact,in Donegal. There are five new groups – Vegan Lincs andStamford & Rutland Vegans run by the aforesaid Linda andSusan respectively, and others in Brighton, Edinburgh andMonmouth. The full list is on pages 42-44, and all newentries are shaded to make them stand out. Nobody has yetcome forward to take over as Contact for Reading Universityso if anyone would like to please let me know.

Details of all group meetings used to be listed but there wereso many that in the end there was no room. However thistime brief details of regular meetings are shown, though inmost cases you will still have to get in touch with Contacts formore information. If no details are shown it doesn’t mean thatthe group doesn’t meet but just that meetings are on an adhoc basis. If you have difficulty contacting anyone please letme know because details may have changed. Please supportyour local group because they do a grand job!

I’m giving talks on the work of The Vegan Society in Lincoln atmidday on Saturday 12 September and in Glasgow at 3.30 onWednesday 16 September and any of you are welcome toattend. The aim is to dispel the myths surrounding what the VSis and does, some of which unfortunately seem to be fairlycommon, and there will be plenty of opportunity to ask questions,make suggestions and buy VS merchandise (including the newT-shirts) without paying postage. More such talks may havebeen arranged by the time you read this so please let me knowif you’d be interested in attending one, wherever you live.Have Railcard will travel!

Finally a reminder that when getting in touch with a Local orGroup contact please do so by e-mail if possible since phonecalls do not always arrive at a time convenient for a chat. If youhave to phone me, please do not do so before 8 pm.

Until next time, enjoy the rest of the Summer and let’s hopethat the weather is suitable for enjoying your vegan ice-cream!

Patricia TrickerNational Contacts’ CoordinatorCottage 3, Arrathorne, Bedale, N. Yorkshire, DL8 [email protected]



Looking at the International Vegetarian Union website www.ivu.orgto see whether I’d overlooked any major happenings in theveggie/vegan world, I was pleased to note that at least five andpossibly all six of the regional coordinators are vegan. Even as Iwrite, the Regional Coordinator for Latin America and theCaribbean, Marly Winckler, is in Rio welcoming guests to the12th International Vegan Festival, having already organised abrilliant World Veg Congress (also all vegan) in Florianopolis fiveyears ago.

Next up is Susianto Tseng, coordinator for the Asia-Pacific area,who has just launched the Indonesian Vegan Society www.i-v-s.org and will be organising the 39th World Veg Congress inJakarta and Bali from 1 to 7 October 2010. All catering will bevegan, of course, as laid down in the IVU congress regulations.Increasingly these events attract participants from all over Asia,including large numbers from China where the movement isgrowing fast with veggie food fairs sprouting up, if that’s theright expression, all over the country.

What a far cry all this is from the situation a mere decade ago,when vegans were few and far between on the IVU InternationalCouncil because so many vegan organisations refused to joinwhat they perceived as a hostile (i.e. lacto-vegetarian)organisation. As a result, we had very few votes, very littlepower and it was an uphill struggle to achieve anythingspecifically vegan. Indeed, the vote to insist upon all-vegancatering at all world congresses was carried by just one vote –that of the UK Vegetarian Society! Had the “lactos” taken asimilarly enlightened attitude to the aspirations of their vegancolleagues in1944, the course of veg*n history in this countrymight have been quite different.

Many countries have barely enough vegetarians, both vegan andlacto, to support just one small group group anyway, and theyneed all the help they can get. Co-operating with lacto-vegetarians is not the beginning of the end, the slippery slope

towards drinking milk, but a great way to help others give it up (ifwe don’t get patronising and preachy) and, who knows, the samesmall group may soon be organising a world vegan festival.

In Europe the movement continues to prosper. There are plans totranslate the Vegan Society’s Plant Based Nutrition and Eating theEarth booklets into Croatian, Hungarian and Slovene. Christians andMuslims are working together for the animals in Bosnia. And thereare plans for an all-Ireland vegan weekend sometime next year.Finding a venue midway between Belfast and Dublin didn’t lookterribly practical, at least from the point of view of attracting thegeneral public, so the latest thought is to have a dual centre veganfestival with one day in Dublin and one in Belfast and activistsfrom all over Ireland playing a major part in both events. Watchthis space for further news of this and other ambitious schemes.

Finally, the vegan pledgers (see page 19) continue to multiply – farapart geographically, but all with the same purpose and often thesame problems. As international mentor I do my best to answereveryone’s questions and comments on an ongoing basis, but Iwould dearly like to start an international vegan pledgers emailgroup so that they can help and inform one another (and me)rather than relying on my somewhat inadequate attempts to keepin touch with everyone. Next year perhaps...

Far be it from me to encourage long haul flights, but I lookforward to seeing anyone within hailing distance of London at thisyear’s London Vegan Festival on Sunday 6th September.

All good wishes,

Vanessa ClarkeInternational Coordinator17 Kingston StreetCambridge CB1 2NU

There are many issues on which

non-vegans attempt to catch us

out and expose the ‘impossibility’

of living a purely vegan life. Many

of us have experienced accusatory

looks at our non-leather footwear

or disbelief that we can be sure

that our tipple of choice hasn’t

been tainted with isinglass finings.

The motivation behind these

inquisitions into supposed vegan

hypocrisy is usually a way of

deflecting attention from the

discomfort that non-vegans feel

about their own exploitative

relationships with non-human

animals.

However, there are some areas where

the vegan goal of ending all forms of

exploitation of non-human animals is

difficult to achieve in practice. It is in

acknowledgement of this that the

Vegan Society defines veganism 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”

(emphasis added).1 One such example

is the use of non-human animals as

means of agricultural labour and

transportation in the developing world,

so-called ‘draught animals’.

Most human societies, including the

UK, have long histories of dependence

on other animals, including ‘draught

animals’. The Vegan Society works

tirelessly to untangle the deeply

embedded patterns of non-human

animal exploitation in the UK. While

other animals are less often exploited

for their labour power in the UK today,

there remain instances where it is

extremely difficult to avoid involvement

in the suffering or killing of other

animals, and where it is more difficult

for vegan ethics to have an immediate

effect in alleviating that suffering. For

example, vegans and non-vegans alike

rely on roads for personal transport

and/or delivery of goods and services

in the UK, which entail the death and

injury of millions of non-human

animals every year.2

However, these problems do not

negate the efforts of vegans to avoid

animal exploitation in other areas,

such as choice of diet, clothing,

toiletries or cosmetics. The goal of

living a life that does not cause any

suffering to others is very probably

impossible to achieve. But that does

not give us the right to carelessly act

cruelly or exploitatively to others when

we do have a choice. In most cases,

we most definitely do have that

choice to act compassionately.

The use of ‘draught animals’ is no

exception to these general principles,

and the fact that there may be

difficulties in ending the use of

‘draught animals’ does not undermine

the ethical force of veganism. The

challenge is to research and provide

sustainable development solutions

that minimise the use of ‘draught

animals’, with a long-term goal to end

human dependence on them.

But what of the immediate situation,

where millions of human beings,

especially in Asia, Africa and Latin

America, are currently dependent for

“The goal of living

a life that does not

cause any suffering

to others is very

probably impossible

to achieve.

But that does not

give us the right to

carelessly act cruelly

or exploitatively to

others when we do

have a choice.”


Veganismand ‘draught’ animals

Dr Matthew Cole

their subsistence on the labour power

of other animals? 4, 5, 6 An analogy

might be drawn with philosopher

Michael Allen Fox’s argument that

exceptions to the moral obligation of

dietary vegetarianism can be made if,

and only if, there is an unambiguous

practical dependence on the use of

non-human animals for subsistence.

Fox’s argument rests on the contention

that “while humans may have no

greater right to live than members of

any other species, they also have no

lesser right to live”.3 The proportion of

the human population currently living

in situations of this kind is relatively

small - Fox gives examples of the

nomadic Nenets of Arctic Russia and

Inuits living in the far north of Canada.

In the case of ‘draught animals’ it can

similarly be argued that exceptions to

the principle of non-exploitation of

other animals can be made if, and

only if, no viable alternatives exist to

their use for human subsistence.

However, the difficulty of the present

problems does not absolve us from the

moral responsibility to seek solutions in

the long term, which can benefit

human and non-human animals alike.

Therefore, The Vegan Society is

interested in working with local

communities, governments,

development agencies, businesses,

academics and others to find

sustainable local transport and

agricultural solutions to dependence

on ‘draught animals’ and plans to do

this over the coming year when our

theme will be Global Food Security:

highlighting the benefits of the vegan

diet and livestock-free farming to

overcome world hunger and provide

future food security.

References

1. Memorandum of Association of The Vegan

Society,

http://www.vegansociety.com/images/ArticlesofAss

ociation.pdf (accessed 10 November 2008)

2.“Neither the Department for Transport, the

Highways Agency nor English Nature keeps

statistics, but the conservative estimate is that at

least 10 million birds and mammals are killed on our

roads each year.” Source: Prince R. Roadkill: One

from the road The Independent 7 September 2006

http://www.independent.co.uk/environment/roadk

ill-one-from-the-road-414972.html (accessed 28

April 2009)

3. Fox, MA. Deep Vegetarianism, Philadelphia:

Temple University Press; 1999, p.160

4. Draught animals, “still play a vital role in many

farming systems especially on smaller and poorer

farms.” Source: Lawrence, PR. and Pearson, RA.

Use of draught animal power on small mixed

farms in Asia. Agricultural Systems 2008, 71(1-2):

99-110, p.99

5.“Without draught animals, many African

farmers have no means of transport or power to

pull heavy ploughs. They continue to till the land

with hand hoes.” Source: Okhoya, N. Eradicating

tsetse flies from Africa. Africa Recovery 2003; 17(1): 17

http://www.un.org/ecosocdev/geninfo/afrec/vol17

no1/171agri3.htm (accessed 28 April 2009)

6. Centre for Tropical Veterinary Medicine,

University of Edinburgh Draught Animal News

2005; 43: 1-37

http://www.link.vet.ed.ac.uk/ctvm/Research/DAPR/

draught%20animal%20news/Issue%2043/DAN43

%20final%20screen.pdf (accessed 28 April 2009)



Adrian Ramsay was born andraised in Norwich. He studied

Politics and Sociology to Master’slevel at the University of East Anglia.At the age of 27, he is now theDeputy Leader of The Green Party inEngland & Wales and Leader of theGreen Party Group on Norwich CityCouncil where the Greens have 13seats and are the second largestparty. At the next General Electionhe will challenge former HomeSecretary Charles Clarke for theNorwich South seat in Westminster.

Can you tell us about your personaljourney to becoming vegan?

Like most vegans, I was vegetarian for afew years before I made the connectionsbetween the dairy industry and animalcruelty. I had been fond of animals foras long as I could remember, but it wasn’tuntil I was 13 years old that I first thoughtabout whether I really wanted to eat meat.As soon as I started thinking about it Idecided to become vegetarian and withina few months I joined the VegetarianSociety and Animal Aid. A couple ofyears later I received a leaflet about thedairy industry from Animal Aid. For thefirst time it made me realise the linkbetween eating dairy products and calvesbeing taken away from their mothers ata very young age and killed. I becamevegan that day. Since then I’ve foundeven more reasons to be vegan – as it’shealthier and much greener too!

What do you most enjoy aboutbeing vegan?

I most enjoy knowing that I’m not causinganimals to suffer. I also love the fantasticvariety of vegan foods. Being veganopened my eyes (and taste buds!) to ahuge variety of new foods I had nevertried before.

What are your favourite veganfoods, meals, drinks, other products,restaurants etc.?

Swedish Glace ice-cream and Booja-Boojatruffles for a luxurious treat! I get anorganic veg box every week and I like thesurprise of not knowing what unusualvegetables will arrive in it. Chickpea andpotato curry is one of my all-time favouritesand anything with butternut squash.

There are some great vegetarianrestaurants and cafes in Norwich – myfavourite is a Fair Trade veggie café calledThe Greenhouse.

How do you find the experience ofeating out as a vegan?

It’s much easier than it used to be a fewyears ago. I find that most places arehappy to adapt something for you if theydon’t have a vegan option on the menu.Indian and Chinese restaurants are usuallya good bet. If all else fails I’ll settle forchips, beans and salad in a pub!

How do you feel about talking aboutbeing vegan in public and in private?

I’m very happy talking about it andexplaining why I’m vegan when peopleask. Sometimes people are surprisedand ask questions when they see meeating vegan food at conferences. Butoften they are jealous if I end up with abetter option than them! People areoften curious but rarely hostile about it.

Do you face any particular challengesas a vegan in politics?

One of the biggest challenges is the waythat other political parties try to trivialiseanimal rights issues. They often try topaint the Green Party as ‘extremists’ andsingle-issue lunatics. But we’ve wonbattles locally such as getting a ban inplace on goldfish being given away asprizes at fares. Residents know that wecare about animal welfare issues andabout improving the lives and environmentof local people.

How does your vegan philosophyinform your political work?

My veganism stems from the same valuesthat underpin my views on human rights,poverty, racism, environmental protection,and social justice everywhere. I believewe should work towards a society wheresuffering is minimised and other lifeforms are cherished, not treated likecommercial objects to maximise profits.In my work as a local councillor I’vemade some small breakthroughs, such as getting kerbs lowered on animportant migratory route for toads and getting the council to commit tonot using foie gras in its services.

If elected to Parliament I could do somuch more. Just one Green voice inParliament would help to get so manyanimal rights issues on the agenda, fromintensive farming to vivisection.

Do you know many other veganpoliticians?

Yes – there are three other vegan GreenParty councillors in Norwich alone!

What do you think of the fact thatboth Hilary Benn, Secretary of Statefor Environment, Food & Rural Affairs,and Jim Fitzpatrick (Minister of Statefor Farming and the Environment),are vegetarian? Do you think thiswill affect their discussions withfarmers in particular?

I’m pleased that there are vegetarianpoliticians in these positions.Unfortunately, I doubt it will affect theirdiscussions with farmers as they willprobably follow the Government line.This Government has made very littleprogress in improving conditions for farmanimals and bringing an end to factoryfarming.

What are your thoughts on thecontribution that stock-free farmingcould play in bringing food securityto the billion undernourished peopleworldwide?

This is a huge issue that is barelymentioned in mainstream politics. Mostpeople in the world’s poorest countrieswould benefit a great deal from stock-free farming as it uses far less water andland than farming with livestock(whether for meat, dairy or fertiliser).Scientific studies show that livestockfarming uses around ten times more landthan plant-based farming and astaggering 150 times more water.

Every year we produce more than enoughgrain to feed all of the undernourishedpeople in the world – but most of thatgrain is fed to cattle for the meat marketin rich countries. When Gandhi said ‘thecattle of the rich eat the bread of thepoor’ he was not being metaphorical! If Governments are serious abouttackling global poverty they need to give a lot more support to stock-freefarming.

Amanda Baker interviews Adrian Ramsay


Verity Hunt-Sheppard and Charley Roberts

n INCHI NUT OIL RICH IN OMEGA 3

STARSEEDStarseed Sacha Inchi Omega Oilis an extra virgin nut oil that iscold pressed from Sacha Inchinuts. Sacha Inchi nuts or ‘IncaPeanuts’ have been used forthousands of years in SouthAmerica. The oil contains48% omega 3, 33% omega 6and 9% omega 9. StarseedSacha Inchi Omega Oil has apleasant nutty flavour and arich aroma, making it an idealingredient in many SouthAmerican, Mediterranean andAsian dishes. Use it indressings, sauces, dips andmarinades, or pour it on tosalads or cooked vegetables.Priced from £6.95.

For more details visitwww.starseedoil.co.uk or telephone 07854 618749

n HIGH FASHION VEGAN SHOES

NEUAURA SHOESLuxury footwear lovers will adore the collections at NeuAurawho produce high fashion quality footwear. Choose fromtheir exciting range of boots, pumps, sandals, wedges andheels, all lovingly designed and crafted to show that ‘goingvegan’ does not mean ‘going without’. Try their Ines crimsonpump, their Elimia classic dress shoe or their Kiwi Mist peeptoe. NeuAura have an eco-conscious philosophy and theirmanufacturing factory carries a Green Seal environmentalaward. They also claim to source materials locally to thefactory and sponsor a habitat for endangered species.NeuAura shoes are available in the UK throughwww.neoncollective.com telephone 01273 231619

n CURRY SAUCES, PICKLES, CHUTNEYS AND DIPS

ANILA’SAnila’s produce eightpremium curry sauces aswell as pickles, chutneysand dips in 16 flavours. All products are handmade in small batches withfresh ingredients and arefree from preservatives,sugar, dairy, gluten, onionsand garlic. Choose fromtheir Fruity Mild, GoanGreen, Hot Methi, Spicy &Mild and their Mild or theirSpicy Korma curry sauces.Anila’s award-winning SpicyKorma Curry Sauce is madewith creamy coconut,spices and tomatoes. For accompaniments trytheir Lemon or their Carrot& Date pickle, their SpicyApple chutney, or theirSweet Chilli Dipping Sauce.

Products priced from £3.50. For more details visitwww.anilassauces.com or telephone 02085 776162

n VITAMINS AND SUPPLEMENTS

LIFEPLANLifeplan sell a range ofvegan supplements, fromvitamin and mineralcomplexes to herbal-basedsupplements and digestiveenzymes for anyonewishing to give their dietan added boost. Choosefrom their Calcium &Magnesium, ChewableVitamin C, Women’sMultinutrient, CoenzymeQ10, Evening Primrose Oil,St Johns Wort, ChamomileBlend, Dandelion Root andtheir Valerian, Passiflora &

Hops supplements, to name just a few. Lifeplan products areavailable online or contact them for details of stockists in your area.Products priced from £1.71. For more details visitwww.lifeplan.co.uk or telephone 01455 556281


n CRUSHED JUICE DRINKS

CRACKERFeeling fruity? If you’re looking for a refreshing thirst quencher, Crackerproduce an exciting range of quality fruit juice drinks using crushed juices –they never use juices from concentrates. Choose from their delicious Mango& Passionfruit, Blueberry & Blackberry, Pineapple, Guava & Lime or theirApple, Strawberry & Mountain Cranberry combinations. Available in 750 ml

cartons or grabone of theirhandy 330 mlbottles too.Cracker isstocked atbranches ofAsda, Waitrose,Morrison’s andselectedindependentretailers.

Contact them to find your nearest stockist. Priced from £1.19. For moredetails visit www.crackerdrinks.com or telephone 01189 845378

n SOLID SOAPS, SHAMPOO BARS AND SHAVING BARS

MY HANDMADE SOAPSMy Handmade Soaps is based in Devon producing soaps, solid shampoos andshaving bars. Choose from their Almond Milk, Aloe Vera, Green Apple,Mango and Orange & Cinnamon soaps. For shaving bars choose from Coolor Sea Breeze. Or try their Coconut, Lavender or their Lemon Grass & Limeshampoo bars, to name but a few. If you’re looking for a gift, try MyHandmade Soaps mini bars or their amazing soap gateaux slices in ChocolateIndulgence, Citrus Crush and Strawberry Cream. Handmade soap productsare mild and gentle to the skin. Priced from £1.40. For more details visitwww.myhandmadesoaps.com or telephone 01626 364938

All Shoparound products have been authenticated as Not all products in a range are necessarily vegan.

n GOURMET READY MEALS,

RELISHES AND CHILLI

SAUCES

CALEDONIANCURRYCaledonian Curryproduces a rangeof gourmet readymeals, peppersauces and chillirelishes. Theirproducts claim tobe free fromgluten, additives,colourings,preservatives andare low in saltand sugar. Each dish isprepared by hand using freshly roasted

and ground spicesand then blastfrozen for freshness.Their frozen mealsinclude BaiganTamatar, CaledonianChickpea, BombayPotato, Saag Aloo,or try their HighlandBeetroot Curry.Relishes includeGarlic & Chilli,Rhubarb & Chilli,and Beetroot &Chilli while their hotchilli sauces gounder the names of

Kilt Lifter, Sporran Splitter, After Burnsand Nessie’s Revenge! Hot Chilli saucespriced at £4.50. For more details visitwww.caledoniancurry.co.uk ortelephone 01863 766025

n VEGAN HONEY ALTERNATIVE

SWEET FREEDOMSweet Freedom is a new delicious vegan honey alternative that doubles as a

sweetener. Produced in the UK from 100% fruit – just apples, grapes and carob –Sweet Freedom has a low glycaemic load and can be used instead of honey, sugar,

artificial sweeteners, agave syrup, maple syrup and golden syrup. Great on toast orporridge and for use in baking, sauces, marinades, chutneys, stir fries, ice cream and

more. Sweet Freedom comes in two versions: the Sweetener (Mild) is best forsweetening tea, the Syrup (Rich) is the most honey-like and ideal for toast and

porridge. Both are perfect for cooking and baking and in coffee and cocoa. Priced£2.99. For more details email [email protected] or telephone 0207 328 8490

Order one bottle of Sweetener (Mild) fromwww.sweetfreedom.co.uk and you will receive abottle of Syrup (Rich) absolutely ...FREE! Simply

enter the code ‘vegansoc’ at the online checkout. Special Limited Offer


n ORGANIC ENERGY DRINKS

NATURAL ENERGYAttitude energy drinks are based on a combination ofthe Brazilian Yerba Mate tea leaf and Guarana seedwhich are said to provide balanced and sustainedstimulation. For an extra boost there’s an addedvitamin B complex including vitamins B6 and B12, aswell as vitamin C and L-carnitine. The addition oflemon and ginger give this golden drink a refreshingtaste. Attitude drinks are free from high fructose cornsyrup, sugar and aspartame and are sweetened insteadwith a low glycaemic index fruit sweetener extractedfrom low GI fruits. Priced from £1. For more details visitwww.attitudedrink.com or telephone 02074 883808

Verity Hunt-Sheppard and Charley Roberts

n POMEGRANATE WINES

RIMON WINERYRimon Winery produce winesmade exclusively from 100%pomegranate with no additionof sugar. The traditionaltechniques used to makepomegranate wines arevirtually identical to thetraditional methods ofmaking grape wine. The pomegranate fruit isharvested at optimumripeness and crushed beforebeing fermented and finallyaged in oak barrels.Pomegranate adds a richcolour and distinctive andappealing flavour. RimonWinery’s award winningrange includes a dry wine,dessert wine and port-style wine. Priced from £21.99. For more details visitwww.rimonwinery.co.ukor telephone 08456

261122

n LUXURY RAW CHOCOLATE

KITCHENBUDDYDelight yourtaste budswith thesehandmadeluxury rawchocolatesand trufflesdesigned byTheresaWebb, Headof the KitchenBuddy Culinary

School. Choose from classic plain, mint, orange and ginger darkchocolate squares, marzipan truffles, florentines andsmooth plain chocolate with fruits, nuts and spices - ororder a selection box if you just can’t decide. The rangeis sugar-free, gluten-free and made from organic and fairtrade ingredients. The products come beautifullypackaged in eco-gift boxes with wrapping and ribbon.Priced from £5 per box. For more details visitwww.purechocolate.kitchenbuddy.euor telephone 0208 697 2755

n ALGAE BASED OMEGA 3 SUPPLEMENT

V-PUREIsn’t it frustrating when youread about the importanceof omega 3 fatty acids andthe only emphasis is on oilyfish or fish oils? Oily fishcontain omega 3 in theirbodies because they eatalgae so V-Pure source theiromega directly from algae,the food that many fisheat. V-Pure’s capsules arerich in EPA and DHA whichmay aid protection againstheart disease. V-Pure algaeare organically grown incontrolled conditions too.Priced from £14.95 or takeadvantage of their current3 for 2 offer.

For more details visit www.v-pure.com

A rticles have recently been published

indicating that a well-planned vegan diet is

not only adequate for all ages but healthy,

and can even protect us against some of the

most serious illnesses afflicting humans

living in many parts of the world.

The American Dietetic Association

has released a paper updating their

position on vegetarian diets.

The paper concludes that vegetarian

diets (including total vegetarian or

vegan diets) if well-planned, are

healthful and nutritious for adults,

infants, children and adolescents and can

help prevent and treat chronic diseases

including heart disease, cancer, obesity

and diabetes.1

The conclusion of another recent study

delivers more good news for vegans, but

bad news for people who consume fat of

animal origin - “In this large prospective

cohort with a wide range of intakes,

dietary fat of animal origin was

associated with increased

pancreatic cancer risk”2

.

The belief in the health

benefits bestowed by a

Mediterranean diet seems

common to most people in the West.

Interestingly, a study on the health effects

of Mediterranean diets concluded:

“The dominant components of

the Mediterranean diet score as

a predictor of lower mortality are

moderate consumption of ethanol

[alcohol], low consumption of

meat and meat products, and

high consumption of vegetables,

fruits and nuts, olive oil, and

legumes. Minimal contributions

[benefits] were found for cereals and dairy

products…and for fish and seafood, the

intake of which is low in this population”3.

That’s a useful one to quote next time

someone tells you about the ‘healthy

Mediterranean diet’!

A study in Japan found that “increasing soy

consumption was associated with a

decreased risk of COPD [chronic

obstructive pulmonary disease] and

breathlessness.”4

The study states that

more research is needed before the same

conclusion can be generalized to everyone.

Good news for soy eaters in Japan and quite

possibly the world over.

Finally, for any reader racing along the

path to being a vegan with a quick

pit-stop at vegetarianism, a study on

cancer incidence in British vegetarians

concluded “...this study suggests that the

incidence of all malignant neoplasms

combined may be lower among both fish

eaters and vegetarians than among

meat eaters. The most striking

finding was the relatively low risk for

cancers of the lymphatic and

haematopoietic tissues among

vegetarians”5

.

References

1. American Dietetic Association. Appropriate Planned Vegetarian Diets AreHealthful, May Help in Disease Prevention and Treatment, Says AmericanDietetic Association.http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/media_22003_ENU_HTML.htm

(accessed 09 July 2009)

2. Thiébaut ACM. Jiao L. et al. Dietary Fatty Acids and PancreaticCancer in the NIH-AARP Diet and Health Study. Journal of the NationalCancer Institute 2009; 101: 1001 - 1011

3. Trichopoulou A. Bamia C. et al. Anatomy of health effects ofMediterranean diet: Greek EPIC prospective cohort study. British Medical

Journal 2009; 338: b2337.

4. Hirayama F. Lee AH. et al. Soy consumption and risk of COPD andrespiratory symptoms: a case-control study in Japan. RespiratoryResearch 2009; 10: 56

5. Key TJ. Appleby PN. et al. Cancer incidence in Britishvegetarians. British Journal of Cancer 2009; 101: 192-197

Dr Philip Bickley


n ALL-VEGAN TEAM COMPLETES

UK 3 PEAKS CHALLENGE

It took from 13:00 3rd May until 12:25

4th May 2009, for an all-vegan team to

complete the famous UK Three Peaks

Challenge. They successfully climbed the

highest mountains in Wales (Mount

Snowdon), England (Scafell Pike) and

Scotland (Ben Nevis) in less than 24

hours. They walked, ran and limped

some 25 miles (40 km), climbed around

10,000 feet (3,050 m), and travelled

nearly 500 miles between the three

countries, averaging less than two hours

sleep!

http://www.extremevegansports.org

n VEGAN BIRTH

Vegan Society Finance

Officer, Fiona Sylva,

gave birth to Ruben

Jack Rose on Sunday

5th July. Ruben

weighed 8lb 1oz at

birth and will of

course be brought

up vegan.

Congratulations to

Fiona and Jim.

n GOOD NEWS FOR

BREAST-FEEDING MOTHERS

New growth charts coincided with National

Breastfeeding Awareness Week in May.

‘Growth charts’ generically plot ‘normal’

growth from newborns to four years of age.

This was previously based on formula-fed

babies instead of breast-fed babies who

tend to gain weight more slowly, at a

healthier pace and are less likely to become

obese in later life. This meant that breast-

fed babies were previously and inaccurately

registered as weighing consistently less

than they should do. It is good to know

that this error has now been put right

because for too long parents who raise

breastfed vegan children have often been

accused of under-nourishing them.

Art student Emily Deboo recently achieved a Distinction for her very poignant

piece of vegan artwork.

n FUN RUN

Neil Cant participated in the Great

Midlands Fun Run on Sunday 31 May

and raised £85 for The Vegan Society.

Thank you Neil!


n THE BELGIAN CITY OF GHENT’S WEEKLY VEGETARIAN DAY

You may have heard about this – it appeared in many mainstream newspapers in May. Reuters news website claims that “The average

Belgian eats 1,800 animals in his or her lifetime”. The city of Ghent is trying to change this with a weekly vegetarian day led by public

officials and politicians and followed by schoolchildren with their own veggiedag in September. Around 90,000 “veggie street maps” are

now being printed to help people find the city’s vegetarian eateries.

The goal behind this pioneering move is two-fold. Firstly, to lower the environmentally disastrous impact of livestock, stated by the UN to

be responsible for a staggering 18% of greenhouse gas emissions, and a host of other environmental ills. Secondly, to tackle health-

threatening obesity in Ghent thought to be related to animal products. Other Belgian cities have already shown interest in following

Ghent’s example. Now all we have to do is make it a vegan day, every day, in every city and the world will be a much lovelier place!

www.vegetarismus.ch/klimaschutz/ghent_en.htm

n VEGAN RUNNERS

Anna Flint’s extraordinary achievements

deserve a report in themselves! Aiming

to run in 10 marathon-length (or longer)

events by the end of May, she easily

completed the task, a month ahead of

schedule, on 26 April at the Shakespeare

Marathon, Stratford-upon-Avon. The 10

events helped to raise £15,000 for

campaigns against animal abuse.

Not one to ‘put her feet up’, Anna has

since run a further seven events of

marathon distance or greater including

twice running two events over a weekend!

For more details of Anna’s achievements

see http://annakatfinn.blogspot.com.

Ian Hodge has also focused on ‘ultra-

distances’, running four events over the

space of 5 weeks from 1 March, the

longest being 50 miles near Doncaster.

In the London Marathon on 26 April we

had many of our top runners competing,

with James Meldrum leading us home in

2.36.42 (120th), an improvement of 41

seconds on his 2008 time. Four of our

runners finishing in under three hours

was a notable achievement. Many of

our other members came along with

banners and club kit in evidence, so a lot

of the public noted our presence.

The photo shows, from the left: Ed

Banks, James Meldrum, Ron Franklin

(former 2.25 achiever) and Max Newton.

Ron does consume honey but has

otherwise been free of animal products

since the 1960s and at age 80 still runs

shorter distances.

For details of our other achievements,

including shorter distances such as 10K

and 5K, see

http://veganrunnersuk.blogspot.com


Veggie

PrideThe 16th of May saw the first ever Veggie Pride event take place in the UK. Since 2001

Veggie Prides have been held in Paris (moving this year to Lyon) with the phenomenon

spreading to Rome, New York and Prague and later to Los Angeles and Milan.

Veggie Pride UK, organised by

Midlands Vegan Campaigns,

took veg*nism to the masses,

transforming Birmingham’s busy

city centre, Victoria Square, into a

loud and proud celebration of

compassionate, eco-friendly,

healthy lifestyles

There were stalls from educational

and campaign groups such as The

Vegan Society (of course!), Animal

Aid, Viva!, Sea Shepherd, Hunt Sabs,

Animals Count and the Campaign for

Eco-Veg*nism. A mix of businesses

with stalls in the square meant that

Veggie Priders could pick up cruelty-

free cosmetics, toiletries, clothing and

books.

Even the most hardened non-vegan

would struggle to say that vegans

“can’t eat anything”. All food at

Veggie Pride was vegan and included

delicious dosas, curries, burgers, “fish”

& chips, battered sausages, pasties and

various cold savouries. For those with

a sweet tooth there were a wide

variety of scrummy cakes as well as

creme eggs, chocolate hearts, sweets,

truffles and millionaire’s shortbread.

A packed entertainment programme

provided something for everyone, from

belly dancers to yoga to poetry to

acoustic folk music to reggae to hip-

hop! A kids’ corner provided activities

for children while Kristoff the clown

provided entertainment for all ages.


Probably the most defining feature of

all Veggie Pride events is a procession

through the streets. Veggie Pride UK

did this in style with a local samba

band leading the parade while

enthusiastic priders, many in costume,

danced their way along the procession

route handing out leaflets to shoppers

and onlookers. The cover picture of

this issue of The Vegan gives an idea

of the atmosphere of the event.

Despite the intermittent rain, the first

UK Veggie Pride was a huge success

that reached out to a large number of

non-vegans too. Curious shoppers

passing through the square stopped

to take advantage of the entertainment,

queued up for vegan food and left

clutching leaflets from the variety of

stalls.

Veggie Pride is a must for your diary

next year, so keep your eye on the

Veggie Pride UK website:

www.veggiepride.org.uk

Veggie Pride France

This year, on May 16th 2009, the ninth French Veggie Pride took place, for the

first time in Lyon rather than Paris where it had been held for the previous 8

years. Between 300 and 400 vegetarians and vegans gathered for the march.

The activists chanted and many carried banners and signs they had made

themselves.

The following webpage shows the media coverage of Veggie Pride France:

http://www.veggiepride.fr/home/nextVP/medias.html

Veggie Pride Milan

In Italy Veggie Pride brought together 700 people who marched through the

centre of Milan expressing their refusal to eat animals. During and after the

march, participants read texts about the poor conditions that farmed animals

endure. At the Piazza San Babila, some demonstrators lay down on the

ground, attracting the attention of passers-by. The march was filmed by the

national TV and had good media coverage. You can find a series of photos of

the Italian Veggie Pride march on www.veggiepride.it

Veggie Pride Prague

Veggie Pride in Prague was a big success with hundreds of people and a nice

sunny day. Thousands of stickers were given out and hundreds of leaflets and

magazines. In the evening there was a concert in one of Prague’s clubs and a

lecture there for about 70 people. www.veggiepride.xf.cz



Inspired by London Vegan Campaign’s vegan pledge scheme, the

Vegan Society has been running a vegan pledge since autumn

2008. The vegan pledge encourages people to try veganism for

one week, two weeks or a month while receiving the support of

an e-mentor as well as an e-pack giving practical tips, recipes and

nutritional advice. These days many people have heard of

veganism as it increasingly appears in the media, whether it be as

part of the debate on animal farming, eco-living, health or

delicious dairy free cooking. This increased level of coverage

means more and more people are curious about trying veganism

without the pressure of committing to it forever. Since running

the pledge it has become clear that there are a variety of reasons

why people take part. Some pledgers have an awareness that

veganism is beneficial on many levels while others are motivated

by a single issue. A good proportion of pledgers contact us after

having their eyes opened to the suffering and exploitation of

farmed animals but feel unsure about how to make the change to

veganism after a life-long, non vegan habit.

A significant number of pledgers cite environmental motivations for

wanting to try veganism which means that the eco-vegan message is

getting through. Health benefits are a popular reason for taking part.

Others give it a go because they have a vegan friend or family member

or as part of a school or college project. A few pledgers have no strong

motivation at all other than to try something different! Pledgers fill in a

brief pre-pledge questionnaire which enables us to give tailored advice

on their own personal sticking points; they are then hooked up to a

personal mentor. Typical pre-pledge concerns are eating out, cheese,

milk in tea and the reactions of other people.

So after taking the pledge how do people feel? By far the most

common piece of feedback is that veganism is far easier than they

thought it would be which is great news, especially as most people’s

perception of veganism is that it is “too difficult”! Many pledge to

adopt veganism permanently while those that don’t nearly always pledge

to decrease their consumption of animal products. People who took the

pledge for health or environmental reasons report a greater awareness

of animal exploitation and suffering and for some this becomes the

motivation to adopt veganism full time. A reoccurring theme is that the

extra support makes all the difference, just knowing that there is a mentor

to turn to helps pledgers to stay on track. As one pledger told us

“I have tried to become a vegan a couple of times in my life and have

always failed. With all your help I am now a vegan. Thank you”.

Since its launch over 140 people have taken the vegan pledge. If you

are interested in becoming a pledge mentor please contact The Vegan

Society office for more details.

After commencing the evening

with a vegan pizza, the RAFA

(Real Ale For All) stomachs

contained sufficient “beer ballast”

for the night ahead. RAFA was

heading to Market Drayton in

Shropshire to visit a pub serving

vegan real ale and it could be a

long night!

RAFA had approached Damion

“Digger” Davis, landlord of the Kings

Arms and he was very receptive to

the idea of trialling isinglass-free ale.

RAFA had advised on the ease of

producing a cask beer with no

animal products in it, and this was

confirmed by Slater’s Ales, a Stafford-

based brewery, who were happy to

supply him.

Digger’s existing regulars love the

isinglass-free ale, and he has

acquired a new “regular” in a local

vegan. The vegan ale is now a

permanent fixture!

It was with great excitement that

we arrived in Market Drayton. As

beer-loving vegans it had been a

long time since we had been able to

have our favourite drink served to

us via a traditional hand pump from

a cask.

In the pub we were greeted warmly

by Digger who was holding court

with his friends and colleagues. At

the bar we asked the barmaid which

beer was vegan and she was able to

tell us. We could hardly believe that

we were about to consume vegan

real ale!

We gazed lovingly at the deep

amber liquid in front of us, noting

the slight haze that was present due

to the lack of additional “finings”.

At RAFA we like to call this a

“natural haze” as it is the effect of

leaving the beer to clear naturally

rather than adding isinglass.

Enough staring, though – time to

get drinking! The taste and texture

is not in any way affected by the

lack of fining. The beer had a

smooth taste to it and the first pints

went down very quickly!

Digger produced another round and

the quality of the beer was

consistent with the first. As we

were drinking these pints and

chatting with the locals, we were

introduced to Yvonne, the pub

manager at the Kings Arms. She

explained that there is no need to

add finings to real ale if proper

cellar management is employed.

Beer settles naturally if left for a

week or so, and if a cellar is

managed with the rotation of the

“We gazed

lovingly at the

deep amber liquid

in front of us,

noting the slight

haze that was

present due to

the lack of

additional

“finings”.”


beers on the pumps at correct time

intervals real ale can truly be

enjoyed by all. RAFA would like to

add that cellar management is an

art form that the team at the Kings

Arms exhibit perfectly. The use of

isinglass is an additive and a short

cut in a product that is marketed as

“real” and “traditional”.

The evening progressed and we had

a great time, until the natural

effects of the product we love

drinking suggested that we quit

while we were ahead! With big

smiles and bellies full of real ale,

RAFA left with the dream alive

where no animal is killed for people

to enjoy their favourite pint. Clear?

No thanks, we like it a bit hazy!

See www.myspace.com/realaleforall for further details


If you enjoy warm sunshine, tropicalbeaches and beautiful flora and

fauna, and if you are comfortableclocking up carbon emissions from along-haul flight, then Grenada in theCaribbean could be the idealdestination for your next holiday. I recently spent a week in Grenada,having last visited the island over 25years ago. Despite a four-foldincrease in traffic and a noticeableproliferation of plastic and otherrubbish from new supermarkets andother developments in the south-west of the island (such is ‘progress’),I was pleased to see that Grenadahad retained much of its previousbeauty and charm. It is a lovelyisland, only 21 miles long by 12 mileswide, with friendly people, lushvegetation and a relaxed way of life.

For the visiting vegan, I have threesuggestions. Firstly, if you are cateringfor yourself, then you might like to takea copy of Linda Majzlik’s A Vegan Tasteof the Caribbean with you (availablefrom The Vegan Society). AlthoughGrenada suffered a serious batteringfrom Hurricane Ivan in 2004, in which itlost a number of its fruit trees andsustained damage to its arable land, theisland still has a plentiful supply ofdelicious West Indian ingredients,including bananas, breadfruit, callaloo,mangoes, oranges, plantains, yams andspices. This is your opportunity to enjoysome top quality ital food and give yourimmune system a real boost.

Secondly, if you want to stay in veganaccommodation with stunning 360-degree views of the island and first-classvegan meals provided, then book in atThe Lodge, which is Sunflower registeredand is near the capital, St George’s.The three acre site is 600 feet above sealevel and is surrounded by mountainsand tropical rainforest. From your balcony,you can watch the sun set over theCaribbean Sea and spend the eveningstargazing into a perfectly clear sky.

Mark and Mary Hardy, the veganproprietors, have ensured that theaccommodation is as environmentallyfriendly as possible, and for those who areconcerned about air miles, they plant atree for every person who stays at TheLodge as a contribution towards offsettingthe carbon footprint created by the airflight. Visit www.thelodgegrenada.comfor more information about thisremarkably beautiful vegan venue.

Thirdly, I strongly advise you to try thevegan organic chocolate made by theGrenada Chocolate Company. Grenadagrows one of the finest and richest cocoacrops in the world, partly due to the hotclimate but also due to the super-richvolcanic soil. I’ve enjoyed some superbvegan chocolates over the years but thisone is, I think, the best I have ever tasted.See www.grenadachocolate.com to learnmore about Grenada’s solar-poweredchocolate factory and its deliciouschocolate. We brought back ten bars asgifts for friends and they were gone inno time. Buying some more is theperfect excuse for another visit.

Roger Merenyi



MARINATED MUSHROOMS

Serves 3-4 as a starter with bread

300g whole mushrooms

(e.g. chestnut, button or mini portobello)

100ml olive oil

2 tbsp red wine vinegar

1 tsp dried thyme

1 tsp lemon juice

2 cloves garlic, peeled and sliced

salt and pepper to taste

Combine all the ingredients in a saucepan, mixing well.

Heat until the oil begins to sizzle, then cover and cook over

a low heat for around 10 minutes.

This dish can be served warm as a starter with fresh bread,

or warm or cold as a buffet or potluck dish.

SPINACH AND TOFU “RICOTTA” STUFFED PASTA SHELLSServes 2

175g large pasta shells

500g spinach

1 tsp nutmeg

olive oil for frying

250g firm tofu

1 tbsp white wine vinegar

1 tbsp lemon juice

2 tsp olive oil

salt and pepper

tomato sauce, either home-made or a

ready-made tomato pasta sauce, enough

to lightly cover the shells

Preheat the oven to 200ºC. Cook the pasta

shells according to the instructions on the pack.

Make the tomato sauce if using home-made.

Finely chop the spinach (use a food processor if you

have one) and fry gently with the nutmeg and a little

olive oil until wilted. Crumble the tofu into a bowl and

mix in the vinegar, lemon juice and olive oil. Add to the

spinach mixture and fry for a couple of minutes, adding salt and

pepper to taste.

Lightly coat the base of an ovenproof dish with olive oil. Place some of the mixture inside each pasta shell and place in a single layer in

the dish. Spread the tomato sauce over the shells and bake for 15 minutes.

Charley Roberts, www.cookingforvegans.co.uk

The Vegan l Autumn 2009 13The Vegan l Autumn 2009 25

BLUEBERRY ICE CREAM ALTERNATIVE

Prep time 15 mins / Cooling time 30 mins

Freezing time 4 hours

(if not using ice cream maker)

Serves 3 – 4

400ml rice milk

100ml Sweet Freedom (rich)*

100g blueberries

30g organic virgin coconut oil

30g lecithin granules

(available from many health food shops)

Pour rice milk into a saucepan and bring to the boil very slowly.

While the rice milk is heating, add the Sweet Freedom, coconut oil and lecithin granules to the pan.

Bring to the boil and allow to simmer for 5 minutes.

Remove from the heat; when slightly cooled, blend for 20 seconds.

When it has reached room temperature, put the smooth mix into the fridge to cool completely.

When completely cool, gently squash the blueberries with a spoon before adding them to the mixture.

Stir the mixture, add to an ice cream maker if you have one and follow the instructions for use; alternatively, freeze in a container,

regularly stirring through the mixture as it freeze, to ensure a smooth result.

*Low GI alternative to honey, maple syrup, etc – see Shoparound page 11.

Recipe is courtesy of Kirsty Henshaw who has just launched a new

and delicious range of Worthenshaws Vegan Ice Cream alternatives

into the retail market. You can find more information on her website

www.worthenshaws.co.uk

THE VEGAN SCOOP: RECIPES FORDAIRY-FREE ICE CREAM THAT TASTESBETTER THAN THE REAL THINGBy Wheeler ToroPublished by Fair Winds PressISBN-10: 1-59233-392-3ISBN-13: 978-1-59233-392-9Price: £12.99Reviewed by Verity Hunt-Sheppard

Lovers of frozen desserts and homemade fare alike will delight in TheVegan Scoop, which contains 150

recipes for ice creams and sorbets withtwo additional chapters on sauces and accompaniments. Frozendesserts are divided into Classic, Fruity, Healthy, Asian, Caribbean andIsland, Novelty, and Aphrodisiacal (allegedly). Flavours include CherryJubilee, Caramel, Fig, Lavender Mint, Spicy Chocolate Twist, Rocky Road,Almond Cookie, Irish Cream and Champagne Sorbet. The sauces andaccompaniments include recipes for Chocolate Fudge Brownies,Biscotti’s, Sandwich Cookies, Cup Cakes, Hot Fudge Sauce, Sugar Conesand even vegan Twinkies.

For complete beginners there is a section on meeting your ice creammaker and knowing your ingredients which includes some nutritionalinformation on the foods and flavourings used in the book. Althoughthis is an American recipe book the ingredients are stated in metric aswell. The book is beautifully presented with colour photography everyfew pages interspersed with interesting facts. The Vegan Scoop containseverything for the beginner and the experienced dessert maker, awonderful addition to anyone’s recipe book collection.

THE VEGAN TABLE: 200 UNFORGETTABLE RECIPES FOR ENTERTAINING EVERY GUEST FOR EVERY OCCASIONBy Colleen Patrick-GoudreauPublished by Fair Winds PressISBN-10: 1-59233-374-5ISBN-13: 978-1-59233-374-5Price: £12.99Reviewed by Verity Hunt-Sheppard

Award winning author Colleen Patrick-Goudreau is back with her second book, The Vegan Table.This gorgeously presented guide to entertaining is divided into six main sections: Romantic Dinners forTwo, Casual Meals for Four to Six, Formal Dining for Six to Ten, Menus for Special Occasions, Feasts forthe Holidays and finally, Buffets, Heavy Appetisers, and Finger Food. Each section gives ideas for spring,summer, autumn and winter menus.

Recipes include, Pumpkin Curry, Sweet Potato and Peanut Stew, Tempeh and Eggplant Pot Pies, Spring Rolls with Peanut Dipping Sauce,Blackberry Pecan Crisp, Chai-Spiced Almond Cookies and Red Velvet Cake with Buttercream Frosting. Each recipe is accompanied with abasic nutritional break-down that includes calories and fat per serving, and ingredients are listed in metric and US measurements.

To ensure you entertain with style there is advice on giving toasts, creating settings and designing a centre piece. There are cooking tipsand facts on food and food lore. Finally there is advice for vegans living in a non-vegan world, and advice for the friends and families ofvegans; a very clever idea as this book would make a marvellous gift. The Vegan Table is an exquisite publication that will appeal toanyone interested in food, entertaining or veganism.

MEAT THE TRUTHPresented by Marianne ThiemeAn Alalena production commissioned by theNicolas G. Pierson FoundationAvailable from: www.animalscount.orgPrice £10 plus postageReviewed by Rosamund Raha

Beautifully presented by thecharismatic MarianneThieme, MP for The Party forthe Animals in theNetherlands, Meat the Truthis the first DVD I know ofthat almost exclusivelydiscusses the relationshipbetween ‘livestock’ farmingand climate change.

Meat the Truth uses theUnited Nations FAO reportLivestock’s Long Shadowand other authoritativeresources for its facts andfigures; but it also uses

engaging personalities such as Vegan Cowboy HowardLyman for interest. Classic cartoons such as The Meatrixand Cows with Guns also appear in the film; making itfun to watch.

I recommend this excellent film to anyone who wantsto make the environmental case for veganism.


THE HERETIC’S GUIDE TO VEGAN COOKERY By Andy MurrayPublished by The Good Elf PressISBN: 978-0-9560868-0-8Price: £12.99Reviewed by Charley Roberts

This collection would suit creative cooks – with dishes such as Malaysian Coconut and PineappleCurry, Moroccan Chickpea and Fennel Tagine and Hazelnut and Celery Risotto – as well as thosewho prefer less complicated recipes such as Celery and Cashew Soup, Roasted HasslebackPotatoes and Asparagus, Lemon and Pine Nut Penne. Above all, it will appeal to cooks wholike to keep their ingredients natural and unprocessed and prefer to avoid recipes which try toohard to replicate traditionally non-vegan dishes.

This book has the feel of being two books in one, with an alternative contents page listing the author’s ‘musings’ on various‘New Age’ topics. The book is written in a very individual style, which is at times almost stream-of-consciousness. This willappeal to some but not all readers. Either way, the recipes alone will speak for themselves.

THE HEALTHY VEGAN (DVD and recipe booklet)Featuring Rose Elliot, John Bayley, Tony and YvonneBishop-WestonAvailable from www.thehealthyvegandvd.comPrice £14.99Reviewed by Stephen Walsh

Whilst I am by no means anexpert in cookery, I enjoy my foodand I enjoy cooking. The HealthyVegan DVD brings thepreparation of many interestingrecipes to life in a way that acookery book cannot and as ademonstration of tasty vegancooking it is very good indeed.I especially enjoyed seeing thecreation of nori rolls made tolook so easy and the way thatbasic recipes such as breaddough were used in variousways.

Indeed, Tasty Vegan would perhaps have been a better title.From the health point of view, the Vegan Society’s free 16-page Plant Based Nutrition booklet is a more reliable sourceof information. The DVD does give some sound adviceabout eating more fruit and vegetables, but also makesunsubstantiated recommendations such as to drink two litresof water a day and, more seriously, the misleading claim thatchlorella is a proven source of vitamin B12 when there are nohuman trials confirming this. It also completely overlooksother key issues for vegans such as vitamin D and iodine.

Whilst there is too much use of salt and white flour in someof the recipes to commend them wholeheartedly for health,the demonstrations bring to life a variety of innovativerecipes for delicious vegan food ranging from quick and easydishes to gourmet creations. I look forward to trying someof them very soon.

VEGAN BRUNCH:HOMESTYLERECIPES WORTHWAKING UP FOR –FROM ASPARAGUSOMELETS TOPUMPKINPANCAKESBy Isa ChandraMoskowitz Published byLifelong BooksISBN 978-0-7382-1272-2 Price: £11.99Reviewed byAmanda Baker

From the co-author of the series Vegan with aVengeance, Vegan Cupcakes Take Over the Worldand Veganomicon, the Vegan Brunch cookbook hastriggered a massive wave of rave reviews.

Isa’s writing style is still unashamedly ‘punky’, butdo persist: there are over 150 distinctive anddelicious recipes here. The tofu scramble, frittata,waffle and muffin ideas are all particularly inspiring.The Chesapeake Tempeh Cakes (a savoury ‘burger’spiced with hot sauce, mustard and optional nori)were the most popular with my non-vegan family.

I have a few caveats. Some of the recipes are fiddly,and one or two of the ingredients are confusing - Ihad to look up ‘panko breadcrumbs’ for instance.As she is writing an explicitly vegan cookbook,Moskowitz is not shy about reclaiming the term‘milk’ - she sometimes lists it without any qualifiers.

Even so, this book is a great addition to the sizeablevegan cookbook library. Now I just need a personalbrunch chef to cook these recipes for me everySunday morning.


THE EXTENDED CIRCLE – A DICTIONARY OF HUMANE THOUGHTCompiled by Jon Wynne-TysonPublished by Centaur Press, an imprint of Open Gate PressISBN: 978-0-9000001-57-4Price: £14.95Reviewed by Vanessa Clarke

This wonderful anthology is finally backin print – a massive 440 pages ofquotations, from the Bible and theKoran to Tom Regan and PaulMcCartney, Gandhi, Pythagoras andSpike Milligan, all dedicated to animalrights in the broadest sense of theterm. Since the first edition appearedin 1985, The Extended Circle has beena key resource for thousands ofpeople in search of a morecompassionate world.

There is sufficient bibliographical information for the interestedreader to follow up any particular entry or author without unduedifficulty. Whilst most of us will inevitably find some favouritequotations unaccountably absent, we shall also find manydozens, hundreds even, that were previously unknown to us. As well as providing quotations for all occasions and purposes,every entry sheds new light on the struggle for justice andcompassion through the ages.

If you don’t have a copy, get one now. If your current copy hasfallen to bits from overuse, now is your chance to replace it. If you’re looking for a useful and lasting gift for someone, lookno further: this is it.

ANI’S RAW FOOD DESSERTS: 85 EASY, DELECTABLE SWEETS AND TREATSBy Ani PhyoPublished by Da Capo PressISBN: 978-0-7382-1306-4Price: £10.99 Reviewed by Charley Roberts

This little book is packed full of all sorts of raw food sweet treats such as cakes, cookies, sorbets,cupcakes, fresh fruit desserts and chocolates, with colour photos accompanying most recipes. The book seems to have two aims – impressing the reader with colourful, delicious-looking creations,and highlighting the health benefits of raw desserts. Many are based on nutritious ingredients suchas cashews, dates, apricots, avocados or other nuts or fruits, so in addition to being tasty they alsoprovide a nutrient boost. Eat your dessert – it’s good for you!

The recipes are largely straightforward to make and, because there is no cooking time involved,many can be served immediately. A food processor or blender is useful for some of the recipes but others can be made without anyspecialist equipment. There is a handy key above each recipe to tell you what you need.

THE BUNNY HUGGING TERRORISTBy Joan CourtPublished by Selene PressISBN: 0-9543452-0-5Price: £10Reviewed by Vanessa Clarke

The second volume of JoanCourt’s colourful autobiography.The first - In the Shadow ofMahatma Gandhi - documentedJoan’s experiences as an abusedchild, through nursing andmidwifery in India and theAppalachians, to her years with

the NSPCC and as a Government adviser on child abuse.

The Bunny Hugging Terrorist begins with Joan’s arrival inCambridge, just shy of statutory retirement age, to study socialanthropology at New Hall. It charts three decades of increasinglymilitant animal rights activism encompassing the closure of Hillgrove,the defeat of Cambridge University’s primate research plans andthe ongoing campaign to achieve a similar victory in Oxford.

When not chained to the Senate House railings in Cambridge, onhunger strike in Oxford or sailing as crew with Sea Shepherd,Joan runs an animal helpline, writes letters to the press and looksafter her cats and the band of friends who form her “fictive family”.

This latest volume takes us up to Joan’s 90th birthday with nosign of any diminishing of her lifelong commitment to thoseleast able to stand up for themselves. Watch out forConfessions of a Campaigning Centenarian in due course...



Imagine a lovely summer’s day. At the end of the

lagoon, which is bordered by a lawn and pavilions

there is a large audience gathered, seated around

tables. The tables are covered with plates of French

fries, salads and baps with a variety of meaty-looking

fillings, cakes and beverages, all of which are

completely vegan. Gathered with their families within,

there are Directors of Animal Rights charities, Vegan

Runners and other personalities with their Public

Relations experts. Does it sound like a dream?

I found myself competing for space with the staff at the

three ‘bars’ inside, but it was a convivial way to say hello to

some great vegans. A team of chefs put together the

cooked meals and salads behind one counter. Cakes and

beverages were served from another surrounded by high

stools. A bar in a separate room had more relaxed seating.

As a Vegan Society member and local contact, even I was

given a taste of the “V-Bites” VIP treatment to mark the

occasion, and was instructed by Heather to help myself to

whatever I liked from the bar. I requested a well-chilled

Almond Milk, and waylaid a wholesome apricot flap-jack as

it jostled around the table amongst fairy cakes and other

vegan delights on a twirling mini-conveyor belt. I warmly

recommend “V-Bites” to you all.

There is a website with more information: www.vbites.com

Eleisha C Newman

Vegan Society Local Contact for Lewes

4th July 2009

Why do we use the same word, pepper,for a favourite salad vegetable and forthe seasoning offered by Italian waiterswhen they bring us a bowl of pasta?The black grains that pack the waiters’pepper mill come from a climbing vinenative to India and look nothing likethat mainstay of the salad bowl, thebell, bullnose, or sweet pepper. TheirLatin names show both ‘peppers’ areseparate too: Piper nigrum for the blackpepper, and Capsicum annuum for thesalad vegetable.

What curious twist of history caused thispeppery mix-up? Black peppercorns are thereal peppers. They were known in ancient

times: 3,000 pounds of pepper was one ofthe ransoms demanded for the release ofsome Romans 1600 years ago. In theMiddle Ages pepper, possibly from theSanskrit pippali, was dubbed King Spiceand traded like silver bullion. ThenChristopher Columbus reached the WestIndies in the 1490s and discovered thenative ‘capsicum peppers’, all closelyrelated to those other American natives,the potato and the tomato. The mostfamiliar of the capsicum ‘peppers’ are thegreen, red or yellow bell peppers.Paprika, a delightful spice essential to anyvegan version of Hungarian goulash, ismade from dried and powdered capsicumannuum. Then there are the red hot chilli

peppers (Capsicum fructescens), a favouriteaddition for curries and used to maketabasco sauce and cayenne pepper. Thenative American word for the hot ‘peppers’was chilli, but when the Spanish invaderstasted them they gasped for breath andwater and declared them just like pimento,

or pepper. Confusion hasreigned ever since.

Bill Laws is the author ofSpade, Skirret and Parsnip –A Curious History ofVegetables and of Boots,Byways and Blisters – AHistory of Walkers andWalking.

Bill Laws


THE GREAT CUPCAKE INVASION

In April the Chorlton area of Manchester held its first ever ‘Big Green Festival’ and theManchester Vegan Group asked to have a stall. Inspired by the current fashion forcupcakes they chose the little decadent treats as the focus for the stall. The fabulousrecipes in the book Vegan Cupcakes Take over the World by Isa Chandra Moskowitzand Terry Hope Romero gave them inspiration and they produced flavours such asGreen Tea and Almond, Mexican Hot Chocolate, Lemon Macadamia Nut, Rum andRaisin and many more. Alongside the cakes was literature to promote the dairy andegg free message and lots of people asked questions about vegan baking.

They literally sold like hot cakes! Every single one went, in total over 400. They hadcake boxes for people to fill that held any 5 cakes (1 free!). The pick n mix element ofthis was really popular. One group member who went to have a look round the festivalcame back to find the stall almost emptied surrounded by what they described as a‘scrum-like cake grabbing scene!’ All in all a highly recommended fun way for groupsto spread the vegan message. They will definitely be doing it again.

Manchester Vegans can be found eating cupcakes and other vegan delights on the lastSaturday of each month at Mod Pop café on Oldham Street from 1.30pm.http://www.manchester.vegangroup.co.uk/index.html or join their Yahoo Grouphttp://groups.yahoo.com/group/manchester-vegan-society/message/2667

“ECO EXTRAVAGANZA

IS HAILED A SUCCESS”

An article about the fourth annualRedditch Green Fair, accompaniedby 3 big photos, was splashedacross the Redditch Advertiser on24 June 2009:http://www.redditchadvertiser.co.uk/news/4442329.Green_Fair_was_great/It especially mentioned thatmembers of Redditch Vegetariansand Vegans put on an impressivefeast of free vegan food samplesalongside recipes, nutritioninformation and details of theenvironmental benefits of plantbased diets and that furthercatering was provided by GreenGarden Cafe, a not-for-profit vegancatering business from Coventry.Well done to the Redditch group!

Peter White

THE COMPOST CONNECTION

The big question for vegan-organicgardeners: where to obtain decent

ready-made vegan-organic seed andpotting composts without spending afortune? Vegan-Organic Network(VON) members are constantly on thelook out and below are the latestsuggestions from VON. Rememberthat formulations can change so checkbefore you buy.

First, two animal free products that used tobe available, Gem compost and B&Q peatfree organic seem to be no longer offeredalthough there may still be stocks around.

‘Fertile Fibre’s’ Vegro, based on coir isavailable (‘Fertile Fibre’:www.fertilefibre.co.uk 01432 853111).The possible down side to it is all thosecoir miles from Sri Lanka. According totheir website, “considerable effort andtechnology ensures that coir is shippedvery efficiently.” Only sea transport isused, with 285 cubic metres in a container.There are three kinds of Vegro: seed,multipurpose and potting composts. VONmember and advocate, Graham Cole ofHampshire, has used all three in the statelyhome garden he manages and is verypleased with it. The coir used is processed,making it better than some other coirbased products. VON members reportgood results with a few precautions –watering from below, protecting pots fromheavy rain to avoid the nutrients washingout, and feeding with liquid comfrey orliquid seaweed after about 3 to 4 weeks.

‘Pro-Grow’ soil conditioner, with a SoilAssociation certificate, is good for soilimprovement and planting trees, shrubs,etc; it has been successfully used as a seedcompost by some VON members. ‘Pro-Grow’ general-purpose compost is a“specially formulated mix of Pro-Grow PeatFree Conditioner and natural materials”. It is an animal free mix, containing smallamounts of inorganic nutrients. Thesecan be delivered in bulk quite cheaply.See www.pro-grow.co.uk or ring CPLat 0845 6789955.

The Co-operative Society now sells a peat-free, animal-free compost ‘for use inorganic systems’. The compost isformulated from a blend of sustainablerenewable resources, containing compostedbark finds, coir and clay. It has the FSCmark. An approved non-organic fertilizerhas been incorporated. Stated usesinclude sowing, pricking out, growing on,cuttings, and outdoor planting of trees andshrubs. VON members have had mixedresults raising seeds and potting on withthis new product - adding some sieved(fine) garden compost or suchlike willimprove it. If you try it, please let VONknow how it worked for you. Available inmany larger Co-op stores countrywide; ifnot in stock you should be able to order itfrom your nearest store. Contact Co-opCustomer Relations: 0800 0686 727 formore information.

You can of course make your own mixes;good mature sieved garden compost with

an equal part ofhorticulturalsand is a goodstart forsowing seeds.

IN THE AUTUMN VEGAN-ORGANIC GARDEN

Some ‘green manures’ (no animal inputs)can be planted quite late into September(weather permitting). These include fieldbeans, crimson clover, mustard, winter taresand phacelia. Sow these on any emptyland and they will benefit the soil. Fieldbeans, tares and crimson clover are nitrogenfixers; they won’t do this over the winterbut if the ground is not needed until laterin the next year they will add some nitrogenbefore you dig them into the soil. Valuablenutrients are washed away by winter rains;now is the time to protect your bare soil bycovering it with green manures, leaf mould,straw or indeed any organic material.

Over-wintering onions can be planted untilmid-October in most regions, which willprovide bulbs in the following June and thesmaller ones can be used as spring onionstoo.

Late autumn is the time to plant fruit trees,soft fruit bushes, shrubs and hardy perennialsso work out which ones to buy and ordernow. Fill the planting hole with a mixture ofgood compost and soil adding grit to improvedrainage on heavy soil. The conventionaladvice is to add bone meal for slow releasenutrients; instead of this grim stuff vegangrowers can add seaweed meal or 5Fcompound fertiliser from ‘Fertile Fibre’(contact details as before).

VON members can access a free gardeningadvice service by phone, letter or email.

Joining Vegan-Organic Network is anexcellent move for the vegan-organicgardener and for anyone interested in animalrights and the environment; the twice-yearlyVON magazine is packed with helpfulinformation. Remember, there is a world ofdifference between vegan-organic (stockfree)and conventional organic – support VON andhelp get real vegan-grown food in the shops.

Write to: VON, 80 Annable Rd, LowerBredbury, Stockport SK6 2DF phone 0845223 5232 (local rate, 10am to 8pm) oremail [email protected] visit theVON website and join online at

www.veganorganic.net

Grow Vegan PuzzlerQuestion; What plant family does clover

belong to; pea, brassica or borage?

Send your answer on a postcard to: The Vegan Society (address on page 1)

by 1 October 2009. The winner receives a box of beautiful

vegan soaps.

The answer to the Summer Grow VeganPuzzler is: Sweet violet (Viola odorata)

and the winner is Anna Merenyi


Never one to mince her words

when it came to cruelty and

injustice, for thirty years Pat was

a courageous and outspoken

campaigner for the animals,

– a true voice for the voiceless.

It was therefore fitting that she

chose the Ella Wheeler Wilcox

poem on that theme which was

read by her great friend and

fellow activist Joan Court at her

funeral.

It was also a poignant reminder of

one of the most frustrating and

isolating aspects of her two-year

struggle with motor neurone disease:

the gradual but inexorable loss of her

ability to speak (though not of her

ability to think and to feel and to care

– we exchanged emails long after

phone calls had become an

impossibility). The months of steady

and irreversible decline were hard for

her family, hard for her friends and

above all hard for Pat herself. Yet the

radiant smile we all knew so well

never faltered or faded, as the photo

– taken just a few weeks ago – so

clearly shows.

When I first moved to Cambridge

nearly a decade ago I knew just three

people in the vegan/animal movement

there: Joan Court, whom I knew from

live exports demos in Dover, and the

whirlwind of activity known to activists

far and wide as Pat’n’Sue. Despite her

respectable appearance and glorious

grey hair, Pat was the headstrong,

impulsive side of a partnership that

struck terror into the hearts of vivisectors,

turkey breeders, seal clubbers, puppy

farmers and anyone else treating other

lives with violence or disrespect.

Both Sue (Hughes) and Joan tell of

many occasions when Pat witnessed

animal suffering and simply piled in

without a thought for her own safety

or what anyone else might think.

On one such occasion, driving back

from a school talk, they spotted a

crowd of farmers shooting at pheasants.

Pat jumped out of the car, marched

into the field and confronted them.

Undeterred by the insults, the shots

into the air, the threats of “We know

where you live,” she stood her ground

and called the police. An officer duly

turned up, to find two smartly dressed

middle aged ladies up to their ankles in

mud. “So where are all these men

with guns, then?” The motley gang in

the field were indignantly pointed out.

Unusually in such circumstances, the

officer looked absolutely horrified:

“Oh no - we’ve called the armed

response unit from Oxford!”

On another occasion, leafleting in

Cambridge, Pat came across a pigeon

hobbled by tight twine. She picked up

the bird and marched into the city

centre branch of Boots the Chemist

demanding to see their chiropodist.

After a moment of stunned silence, a

sharp pair of scissors was produced

and the unfortunate bird duly treated

with all the skill the Pharmacy

Department could muster.

Pat’n’Sue also doubled as the

Granarchists, running a mobile soup

kitchen known as Granarchist Grub

from the back of Pat’s camper van – a

kind of mini-Veggies providing cakes

and ale for the protest vigils outside

Huntingdon Life Sciences, vegan hot

dogs for East Anglia Animal Rights

meetings and coffee and walnut cake

for everyone.

Pat also found time to write a book,

Lost Identity: Memoir of a world war

two evacuee, published just a year or

so ago. This describes her traumatic

experiences as a young evacuee from

a deprived area of South London

adapting to life on a Welsh farm, her

love for Rosie the pig whose slaughter

she witnessed and never forgot, and

the dawn of the passionate concern

for animals that would motivate her

till the end of her life.

The next East Anglia Animal Rights

Network meeting, on Sunday 20th

September, will be a celebration of

Pat’s life and a tribute to her work.

Meanwhile, Sue has won an hour on

the fourth plinth in Trafalgar Square

on 11th August from 7 to 8 pm.

Speaking, as ever, for the voiceless

victims of human cruelty she will

dedicate her efforts to Pat.


Portrait of a CampaignerP a t G r i f f i n 1 9 3 3 – 2 0 0 9

Vanessa Clarke


Write to: The Vegan Society, YOUth, Donald Watson

House, 21 Hylton Street, Birmingham, B18 6HJEmail:

[email protected] Call: 0121 523 1738

www.vegansociety.com/teach_and_learn

Families at Veggie PrideVeggie Pride was held in Birmingham on 16 May and agreat day was had by all. I caught up with a few ofthe younger vegans to see what they made of the day.

Roy-AndreRaen said “I am proudto be a vegantogether with my Mum. It is great to meet up with other people whoare also proud to be vegan as so many people do not know what itmeans. I don’t use any animal products because of the crueltytowards animals in making or preparing them.”

Lucy Dove said “I am proud that weare vegan because we are nothurting animals.” Lucy is only 7years old, but has been wearing hernew vegan badges pinned to herbookbag, insisting that she shouldshow her non-vegan friends.Joe added “I am proud to be veganbecause I’m helping to stop thecruelty to animals.”

There was also a vegan parents meet-up in London in June - a day ofinformation and support on looking after vegan children with advicefrom a range of expert speakers on some of the issues that pop up.With delicious food by Shambhu’s and about fifty vegan parents andchildren present, it was also an excellent chance for some youngervegans to hav around, of theirown! Contact to find outmore, or requ on at the VeganSociety office.

Families at Veggie Pride

Planet Cannibal - £8.95 An interesting new book fromDorreya Wood, suitable for youngteenage readers. Set on an alienplanet where the inhabitants eat‘creef’ and ‘crork’, the flesh oftheir fellows! The book showshow greed has got the better ofthe ruling class and led them to doall manner of unspeakable things, and at thesame time helps to show the worth of animalsin relation to humans. To buy a copy contact:

Youth Contacts are aged 16-25 and are here for youngvegans to connect with. If you would like to chat to a

Youth Contact or if you would like to be one please get in touch with Rob (contact details above). If you are under 16 please talk to your parents first!


Photo by Shari Black Velvet Photo by Shari Black Velvet

Photo by Shari Black Velvet


I was pleased to read that Daisy in your Summer 2009 edition of PostBaghad healthy vegan baby boy, congratulations.

I too had a great pregnancy (no morning sickness at all), birth (nopainkillers), breastfeeding and post-birth (running around and movedhouse the next day) experience as a long-term vegan, and one year laterbaby Louis is doing fabulously. I was strongly influenced by Dr GowriMotha’s “The Gentle Birth Method”, her book is pretty much pro-healthand anti-dairy and I easily adapted the bits that weren’t vegan to suit me.

The key thing I think is crucial to the vegan mindset, it is not what youDON’T eat - but what you DO. One has to be well-informed and activeabout nutrition and health. Being pregnant is not an excuse to sitaround eating flapjacks with one’s feet up getting fatter by the day, butrather walking, stretching, doing yoga, taking extra vitamins / omegas,and eating a rainbow of fabulous fresh foods.

The NHS staff I came across had no problems with my vegan diet - andmost were actually pleased I was aware of nutrition, and pro-active in myresearch into the best way to achieve a great pregnancy/birth/baby.

If more omnivore pregnant women were as aware of their diet as Daisyand myself then maybe the NHS would be a richer place. Of course I’mnot perfect, and I’ve not had one good night’s sleep in a year, but at leastI’ve got the fuel to keep me going at my usual 100mph pace.

LisaLondon

Awareness needs to be raised that some vegans whodecide never to eat anything on any line thatproduces dairy food are ruining it for those of us thathave lives where that sort of strict regime just is notpossible or desirable.

I’ve been told by Green and Blacks that they do notstate vegan products as vegan anymore because avegan complained that vegan items were producedon non vegan lines. This has meant that Green andBlacks now list dairy as an item on their previouslyvegan ingredients list because there is a risk of cross-contamination especially with chocolate machinerythat cannot be washed out with water and is flushedinstead with plain vegan chocolate. This could reallyundermine the Vegan Society’s work in gettingsupermarkets and other suppliers to go out of theirway to label vegan products.

A reaction I get all the time about being vegan is thatnon-vegans expect me to be stroppy about it andthey have this view from previous bad experienceswith vegans. I hope that I leave them with a morepositive view of veganism but it is a shame that theirview had previously been clouded by militant vegans.

RebeccaHailsham

Contributions to Postbag are welcomed, but accepted on the understanding that they may be

edited in the interests of brevity or clarity

VEG 1(£4.99 for threemonths’ adultsupply)

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spokesperson Stephen Walsh, author of Plant Based

Nutrition and Health, the supplement is ideal for vegans

of all ages. Available only from The Vegan Society

VEGANPASSPORT – 2nd EditionISBN: 0-907337-30-9

Cover Price: £3.99

The Vegan Passport now

boasts 56 languages,

accounting for an

incredible 93% of the

world’s population. Slip it into your pocket,

and you’ll find that wherever your travels take you, you’ll

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handy for clarifying your needs when visiting restaurants

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vegetarian or vegan diet.

See www.vegansociety.com/shop

Toquote Green Day, and belie my awful teenage angst years,‘summer has come and passed.’ But fear not, because I’ve got yetanother Vegans Anonymous to inject a little sunshine into theotherwise dreary autumn days. We’ve got recipes, more reader’sproblems and a new section guaranteed to please – my favouritevegetable. It is with a heavy heart that I have to let you know thatmy career as a Vegan Burlesque dancer didn’t work out – but I’mturning my hand to running. Me + fatigue + indecently short shorts –what’s not to love? I’m going to be running the Birmingham halfmarathon with my partner in crime in aid of The Vegan Society,Midlands Vegan Campaigns (fundraising for the West Mids VeganFestival 09 – be there or be square!) and Vegan Campaigns(London) – if any kind souls would like to sponsor us for our efforts

I’d be eternally grateful. You can drop me aline at [email protected] or theVS office will kindly accept sponsorship monies!

‘Til next time,Love, lentils & lycra,Alex

TO: [email protected]: [email protected]: This charming man…

Dear Alex,

How did you getso ridiculouslygood-looking? Where can Imeet you and getyour autograph?

from,

Alex’

Well, gentle reader. Thank you for yourkind words. You’re making me blush! Iput it mostly down to my vegan diet.Maybe you should go vegan? If you arehankering for a close encounter of thevegan kind, you might want to drop by theWest Midlands Vegan Festival inWolverhampton’s Wulfrun Hall onSaturday October 24th 2009. One event inour calendar when all us anonymous vegantypes come crawling out the woodwork fora party-cum-festival! For more detailscheck outhttp://www.veganmidlands.org.uk/festival/.See you there! X

READERS’ PROBLEMS

Now as hip urbane vegans, we already knowthat there are all manner of wonderful vegancreams on the market (of the edible kind…)but what does one do when stuck in a tightone and craving the cream? Store cupboardstaples a go-go for a quick trick to fakecream…

1 x pack of silken tofu (349g)6 – 8 heaped tbsp icing sugar (or to taste)Lemon/Lime juice1 – 2 tbsp vanilla extractSoya milk

STEP ONE: Place your silken tofu in a largebowl.

STEP TWO: add initially 4 – 5 heaped tbsp oficing sugar, and 1 – 2 tbsp of vanilla extract tothe bowl and get your stick blender going.

STEP THREE: Using a spoon (hygieneplease, no fingers) taste. Adjust sweetnessaccording to your palate, add more icing sugarif you like. Or don’t – it’s a free country…Also start adding soya milk slowly to get thethickness as desired. More for a runny stylecream, less for a thick cream.

STEP FOUR: When you are happy with thesweetness and thickness, add just a splash of acitric juice (lemon or lime) and finally, use awhisk or fork to fluff the cream up.

STEP FIVE: Chill until ready to use. Yum!

Punk rock cooking at its best, and ready inless than 5 minutes. Take that generichealth food store!

I L0VE CREAMCREAM LOVES ME,IT TASTES SO GOOD…

MY FAVOURITE VEGETABLE IS....MY FAVOURITE VEGETABLE IS...This issue we turn ourattentions to the humbleaubergine. It is native toIndia but now grown acrossthe Asian continent – foodmiles-wise this isn’t yourbest behaved of food stuffsso... whoops. Technicallynot a vegetable, but a fruit –a berry – and closely relatedto tobacco and deadlynightshade. Americans mightknow it as eggplant, Indiansas brinjal and in Trinidad themeloongen. InBirmingham it is known asthe ‘oroight mayte whazzatbab?’ (sorry Dad, couldn’tresist)

Because of its seeds the fruitcan be quite bitter, which iscommonly countered withsalting in the preparatorystages of cooking whichsupposedly removes bothexcess moisture and bitterness.

You can fry it, oven roast it,use it to vanquish LordVoldemort and it tastessimply divine cut intochunks, drizzled with oliveoil, oven-roast for 30 – 40minutes or so at 200C andthen seasoned with sea saltand black pepper. A goodprice is 50p per auberginedown yer local (market),rising up to £1 and above insupermarkets.

Andwhy else do I dote onthis delicious delicacy?Well, believe it or not, theaubergine is fast gaining areputation as a purveyor ofgreat spiritual comfort and

enlightenment. In recentmonths, two gentlemen (yes,two!) have on two separateoccasions discovered a sacredsign or symbol within theseeds. To ebay with youaubergine!

My advice: if you haven’talready, get your hands on anaubergine and learn to love

again.

��


THE VEGETARIAN CHARITY

Needy young vegetarians up to and include the ageof 25 years can receive grants from the Charitywhich also provides funds to promotevegetarianism among the young.

Donations and legacies are most welcome toensure that we can continue with our valuablework.

Our fully funded vegan cookery course, held everyAugust, is open to vegetarians and vegans aged16-25 years.

Visit our website www.vegetariancharity.org.ukfor more information

Or contact: Grants Secretary, PO Box 473, CreweCW3 OWU

Registered Charity No 294767


� AUGUST

First French Vegan Festival

Wednesday 19 August - Wednesday

26 August

Largentière, in Ardèche

There will be concerts, discussions, food

etc

Vegan Venture Course

Saturday 22 August, 9 am to 5 pm

Vegan cookery day for veg*ns aged 16

to 25 at the Vegetarian Society Cordon

Vert cookery school near Manchester,

funded by The Vegetarian Charity in

memory of the late Maxwell Lee.

Application forms from The Vegetarian

Charity, PO Box 473, Crewe CW3 0WU

www.vegetariancharity.org.uk

� SEPTEMBER

London Vegan Festival

Sunday 6 September, 11 am to 8 pm

Sponsored by The Vegan Society

Kensington Town Hall, Hornton Street,

London W8.

Speakers, music, stalls, food, a great day

out for everyone. Entrance £2, under-

16s free

www.vegancampaigns.org.uk/festival

Tel. 020 8670 9585,

Festival of Life (raw food)

Saturday 26 September, 10.30 am to

11.30 pm

Conway Hall, 25 Red Lion Square,

Holborn, London WC1R 4RL.

Party from 7.30pm. All-Day tickets £10

(concessions £8), day or evening £6

(£4). Stalls, music, organic market, raw

kitchen gadgets, clowns, songs, poets,

talks on eco and raw living, meditation

etc. www.festivaloflife.net

The Incredible Veggie Roadshow

Saturday 26 September 10.30 am to

4.30 pm

Town Hall Cheltenham

Food tastings, cookery demonstrations,

talks, free diet and health advice, stalls,

competitions, beauty products, books,

vegan food products, information, and

campaign news. FREE entry.

www.viva.org.uk/roadshows09/cheltenham

.html

�OCTOBER

Leicester Vegan Fair

Saturday 10 October

Christchurch, 105a Clarendon Park Road,

Leicester, LE2 3AH

Leicester’s largest vegetarian and vegan

event. www.leicesterveganfair.co.uk

Veggies 25th Anniversary Weekend

Saturday 17 October to Sunday 18

October

http://www.veggies.org.uk/event.php?ref=

1304

Tel. 0845 458 9595 / 07870861837

[email protected]

West Midlands Vegan Festival

Saturday 24 October, 11am - 5pm,

Wulfrun Hall, Wolves Civic, North Street,

Wolverhampton WV1 1RG

Featuring 50+ stalls, several caterers; 3

separate rooms each with a full

programme of talks, cookery demos,

entertainment etc. £1 admission.

Organised by Midlands Vegan Campaigns -

01527 458395

www.midlandsveganfestival.org.uk

2nd West African Veg Congress

Thursday 29 October to Sunday 1

November

Accra, Ghana

With festival on World Vegan Day

www.ivu.org/africa

� NOVEMBER (World Vegan Month)

World Vegan Day

Sunday 1 November

www.worldveganday.org

4th Asian Vegetarian Congress, Batam,

Indonesia

Friday 6 to Tuesday 10 November

www.avc2009.org

Vegan Society Annual General Meeting

Saturday 21 November

Conway Hall, 25 Red Lion Square,

London, WC1R 4RL

This is a chance for members to vote on

resolutions that have been put forward

prior to the meeting. Refreshments will be

available.

Start and finish times will appear in the

Winter Vegan

� DECEMBER

Christmas Without Cruelty Fayre

Sunday 6 December

Kensington Town Hall, Hornton Street,

London W8

10am – 5pm

Admission £1, children under 11 free

http://www.livingwithoutcruelty.org.uk

Tel. 01732 364546 [email protected]

12th International Animal Rights Day

Thursday 10 December

Tel. 0114 272 2220 [email protected]

East Midlands Vegan Festival

Saturday 12 December

Tel 0845 458 9595

www.veggies.org.uk/veganfestival

Global Day of Action

Saturday 12 December

International Demonstrations on Climate

Change

http://www.globalclimatecampaign.org

[email protected]

Updated diaries and events information can be viewed at www.vegansociety.com

This information has been provided by the event organisers.

THE VEGAN SOCIETY LOCAL CONTACTS

Local Contacts are Vegan Society members who actvoluntarily as a point of contact for thoseinterested in the Society’s work. They are notofficial representatives of the Society and theirlevels of activity and knowledge vary according totheir individual circumstances.

Some Local Contacts run groups, in which casedetails are below their names. Groups not run byLocal Contacts and non-geographic groups arelisted separately. New Contacts are shaded.

Veg*ans = vegetarians & vegans.

For details of group activities please check thewebsite or get in touch with the Contact.When writing to a Contact please enclose a sae.If you’ve been a full member of the Society for atleast six months and would like to be a LocalContact please get in touch with the Coordinator,Patricia Tricker (see under Yorkshire, no phone callsbefore 8 pm please).

VEGAN SOCIETY LOCAL CONTACTS & GROUPS



ONTACTS & GROUPS


PATRONS

Freya DinshahManeka GandhiRebecca HallDr Michael KlaperMobyGordon NewmanCor NouwsWendy Turner-WebsterBenjamin Zephaniah

COUNCIL

Philip Bickley (Nutrition andHealth Spokesperson)Alex Claridge (AssistantNational Contacts’ Coordinator,Assitant Treasurer andAssistant InternationalCoordinator)Vanessa Clarke(International Coordinatorand Information Consultant)Matthew Cole (InformationConsultant)Graham Neale (Chair)George Rodger (Vice Chairand Information Consultant)Patricia Tricker (NationalContacts’ Coordinator)Stephen Walsh (Nutritionand Health Spokespersonand Treasurer)

STAFF

PR/Media OfficerAmanda Baker

Sales and Membership AssistantClaire Burrows

Head of BusinessDevelopment George Gill

Information OfficerVerity Hunt-Sheppard

Education OfficerRob Jackson

Office Manager / Finance OfficersDiana and Howard Knight

Head of Sales & ITDave Palmer

Head of Information ServicesRosamund Raha

Trademark AssistantSandrine Revert

Information OfficerCharley Roberts

Chief Executive Officer Nigel Winter

VolunteersDean BracherJohn DavisLenka PaganDave ShortlandShari Black Velvet

VEGANISM may be defined

as a way of living which

seeks to exclude, as far as

possible and practical, all

forms of exploitation of, and

cruelty to, animals for food,

clothing or any other

purpose. In dietary terms it

refers to the practice of

dispensing with all animal

produce — including meat,

fish, poultry, eggs, animal

milks, honey, and their

derivatives.

Abhorrence of the cruel

practices inherent in an

agricultural system based on

the abuse of animals is

probably the single most

common reason for the

adoption of veganism, but

many people are drawn to it

for health, ecological,

resource, spiritual and other

reasons.

If you would like more

information on veganism a

free Information Pack is

available from the Vegan

Society.

THE VEGAN SOCIETY was

formed in England in

November 1944 by a group

of vegetarians who had

recognised the ethical

compromises implicit in

lacto-vegetarianism (ie dairy

dependent). Today, the

Society continues to highlight

the breaking of the strong

maternal bond between the

cow and her new-born calf

within just four days; the

dairy cow’s proneness to

lameness and mastitis; her

subjection to an intensive

cycle of pregnancy and

lactation; our unnatural and

unhealthy taste for cows’

milk; and the de-oxygenation

of river water through

contamination with cattle

slurry.

If you are already a vegan or

vegan sympathiser, please

support the Society and help

increase its influence by

joining. Increased membership

means more resources to

educate and inform.

LISTINGS

CUMBRIA

DEVON

DORSET

HAMPSHIRE

NEW FOREST - The Barn Vegan GuestHouse. En Suite rooms, evening meals.Perfect for walking/cycling etc 023 80292531 or www.veggiebarn.net

ISLE OF WIGHT

B SUSSEX

WALES

B YORKSHIRE

WHITBY B&B FALCON GUESTHOUSE.Vegan/Vegetarian Quiet location, sevenminute’s walk from centre and harbour.Lounge and sunny breakfast room. Tea making facilities. Non smokingthroughout.Ample breakfast with organic fare. £24p.p.p.n(for couple) tel 01947 603 507

Pyrenean mountain village in southernFrance. Enjoy our vegan B&B. PhoneKaren or Matthew on 00 33 56166 9195www.veganholidayfrance.com


people animals environment

Donald Watson House

21 Hylton Street

Hockley

Birmingham B18 6HJ

Tel: 0845 45 88244

Fax: 0121 523 1749

[email protected]

www.vegansociety.com

THE VEGAN DISCOUNT CARD

DISCOUNT CARD

PUBLICATIONS

HOLIDAYS ABROAD

(UK) HOLIDAYS

CLASSIFIEDS

PERSONAL

ORGANISATIONS

SANCTUARY IN DESPERATE NEED

Hillfields Animal Sanctuary, near Bromsgrove West Midlands, has 300mouths to feed. The owner is battlingagainst almost impossible odds anddesperately needs help, both practicaland financial. Please contact

Website www.hillfields-animal-sanctuary.com

Save A LifeAdopt A Goat

The ideal gift for the person who has

everything. We take into care those

who have suffered from neglect,

abuse and abandonment. Providing a

loving home for the rest of their days

Buttercup Sanctuary for goats,

Maidstone, Kent, ME17 4JU

Tel: (01622) 746410

Registered Charity: 1099627

www.Buttercups.org.uk

The Christian Vegetarian Association UK(CVAUK) promotes a plant based way oflife as it represents good, responsibleChristian Stewardship for all God’screation. For further information on ourwork or to join us visitwww.christianvegetarian.co.uk or

“Jesus was a vegetarian”www.donoteatus.org

Divine Frog Web Services. Veganstandards compliant website design,development, implementation,maintenance, email, domain nameregistration, hosting and eco-hosting.FREE website health check for yourcurrent site.

www.divinefrog.co.ukthe professional choice.

Whom this may concern,Ready made polenta which is available inyour local Wal*mart – Asda, makes apassable substitute for cheese insandwiches and salads when grated. Be kind to your Karma today, try it!With love from Christopher M

DISCOUNT CARD

REFERENCE CODE

This card entitles the

bearer to discounts at

a range of outlets,

restaurants and hotels.

A full list of discounts

is available from

The Vegan Society.

Ref:TIB 009

VALID FROM

UNTIL

THE VEGAN

AUGUST 2009

NOVEMBER 2009

INTERNET SERVICES

SHOPPING

CLASSIFIEDS


ADVERTISEMENTS TO BE SUBMITTED

BY 7 OCTOBER 2009

FOR INCLUSION IN THE WINTER

2009 ISSUE OFTHE VEGAN

CONTACT:

[email protected]

0121 523 1733

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 promote, or

appear to promote, the use of

non-vegan commodities.

Books, records, tapes, etc.

mentioned in advertisements

should not contain any material

contrary to vegan principles.

Advertisements may be accepted

from catering establishments that

are not run on exclusively vegan

lines, provided that vegan meals

are available and that the

wording of such ads reflects this.

MISCELLANEOUS

TheVeganSocietytrademarkis theauthenticinternational standard forvegan products.

Our logo provides an easy andtrusted way to promote yourcruelty-free goods and servicesto the growing number ofvegans in the UK andworldwide.

Trademark holders benefit frominstant recognition, promotionin The Vegan magazine,discounted advertising rates,and a listing on the VeganSociety website.

It’s good for you, good for theVegan Society, and good forvegans.

For more information on thetrademark, contact George Gill on (0121) 5231733 or [email protected] can also read about thetrademark on our website atwww.vegansociety.com

APPOINTMENT OF TRUSTEESThe Vegetarian Charity would like to hear fromcommitted vegetarians and vegans who are givingthought to becoming trustees.Throughout the year trustees consider applicationsfrom young vegetarians and vegans in financialneed, as well as those applying to attend our fullyfunded annual vegan cookery course.Trustees are expected to attend two meetings ayear – one in London and one in Manchester.Reasonable expenses will be reimbursedIf you have the time to commit we would beinterested to hear what you feel you can contributeto the running of our Charity.In the first instance please contactThe Grants Secretary PO Box 473, Crewe CW3 OWUOr e-mail: [email protected] information on our Charity can be found onour web site: www.vegetariancharity.org.uk

manashantii.com

WANTED10 VEGANSFORECO HOMETel: 0118 9875234EM: [email protected]: 07762 904079Skype: telepathicmichael

DISCOUNT CARD

MEMBERSHIP / RENEWALI wish to become a member and support the work of the Vegan Society.

I wish to renew my membership.

Membership No. (if known)......................................................................

Name:................................................................................Address:..........................................................................................

Postcode:........................................Tel:..........................................................Email:..................................................................

Date of Birth: (for security purposes)........../.........../..........Occupation:.....................................................................................

Please tick this box if you are a dietary vegan. This entitles you to voting rights in the Society’s elections if aged 18+.

Please treat my membership subscription as Gift Aid. I have paid UK income or capital gains tax equal to the amount the Society reclaims.

My income is less than £8000 per year and I qualify for the low income discount of 33%.*

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

A copy of the Society’s rules (Memo & Articles of Association) can

be viewed on our website or at our office. Alternatively you may buy

a copy for £5.

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

Individual £21

* Less £7 low-income deduction (if applicable)

** Add £7 per additional household member

Under 18 years old £7

Memo & Articles of Association £5

Overseas: Europe +£5 / Rest of World +£7

Donation

Total:

Cheque / PO payable to The Vegan Society

Credit / Debit card (enter details below)

Direct Debit (phone for details)

Website: www.vegansociety.com

Payment may be made by

credit card, sterling

International money order

or sterling cheque drawn

on a British bank.

Membership How to pay

Please debit my Visa / Mastercard

Access / Visa Delta / Connect / Switch

Solo card number

Name on card:.........................................................................Signature:..................................................................

Today’s date........./........./.......Start date:......../........Expiry date......../........Switch Issue No.:.....................

��

21


� Eat plenty of brightly coloured fruit and vegetables

including dark green leafy vegetables.

� Eat plenty of wholefoods (brown bread, brown rice etc).

� Include in your diet each day at least three micrograms of

vitamin B12 from fortified foods or 10 micrograms from a

supplement.

� Expose your face and arms to the sun for 15 minutes per

day whenever you can (if your shadow is much longer

than you the sun is not strong enough). If your sun

exposure is limited (for example in a British winter), or if

you are dark skinned, make sure that you get 10 to 20

micrograms of vitamin D2 each day from fortified food or

a supplement.

� Ensure your diet includes a source of iodine such as kelp or

take a supplement. It is important to take neither too

much nor too little, since both overdose and underdose can

be harmful. A good iodine intake is 15 to 30 grams of kelp

(kombu) per year or a daily supplement containing 100 to

150 micrograms of iodine.

� Try to get at least 500 mg per day of calcium from calcium

rich foods or supplements.

� Consume a tablespoonful of ground flaxseed or a teaspoonful

of (uncooked) flaxseed oil each day if possible or consume

other omega 3 rich oils. For example you could use two

tablespoons of rapeseed oil (which does not have a strong

taste) in place of other vegetable oils such as sunflower or

corn oil.

To ensure that vegans maintain good health it is important to:

VEGAN NUTRITION GUIDELINES

Kate Sweeney & Vega


CROSSWORD

QUICK CROSSWORD

set by Kate Sweeney

CRYPTIC CROSSWORD

set by Vega

Solutions to the summer crosswords (Quick:left/Cryptic:right)

The winner of the Cryptic crossword: Helen Baxter

The winner of the Quick crossword: Christine Ansell

Across1 Plant with pinkish leafstalks usually eaten cooked and sweetened (7)5 Light meal (5)8 Outside paved area (5)9 Yarrow (7)

10 Black _ _ _ _ bean (4)11 Fruit-flavoured soft drink (7)13 Shrubs having white flowers and berrylike fruit (6)15 Harvest from the ground (3,3)18 Liquorice-flavoured (7)19 Sharp, tart (4)23 Type of primrose; flattening (7)24 Channel made in the soil for seeds (5)25 Tagliatelle, for example (5)26 Pudding (7)

Down1 Full, satiated (7)2 Undo (5)3 _ _ _ _ vera (4)4 Kind of shoots used in salads

and Asian cuisine (6)5 Dressing for plates of cold

vegetables (5,3)6 Pear-shaped tropical fruit (7)7 Cabbage with coarse curly leaves (4)

12 Mustard and cauliflower genus (8)14 Suppers (7)16 Small baked dish, canape (7)17 Packed in, squeezed together (6)20 Ovoid fruit which yields oil (5)21 Large brown seaweed (4)22 Mixes in, supplements (4)

Please send in solutions to eithercrossword along with your name, addressand T-Shirt size by 7 October 2009Prizes next issue for both crosswords:Our new T-Shirt in your size.Across

1 Intrigue cheat, lie endlessly but highly moral like veganism (7)5 Crystal forces hold back low heels (5)8 French one the German followed beneath (5)9 Original lot envy originality (7)

10 Scottish mountain eats a legume (4)11 Fit round queen on pound for singular 22 (7)13 Green divers devour herb (6)15 Acid in tea - big ship sunk without it (6)18 Galley I somersault nimbly (7)19 Record 99 is long story (4)23 Guillotine havoc before fuss for fruit (7)24 Vase containing you familiar French volte face (1-4)25 Gnat truncated dwarf (5)26 Like Kate’s 26 across: just pudding (7)

Down 1 Placid - a lake Quebec mixed up after losing century (7)2 Hercules - you decapitated really ancient heads of many-

headed monster (5)3 Edible ears of commanding officer, Royal Navy (4)4 Pulse fast? One pound (6)5 A fab nave collapsed - Hannibal’s vegan accompaniment to a

fine Chianti? (4,4)6 Plane control surface or alien innovation (7)7 Second old year a vegan staple 10 (4)

12 Move population to safety, lose 100, gain 50 instead, appraise (8)14 Cornus tail club (3-4)16 Clown raised barrel for vegan meat and milk producer (7)17 Singular 22 from crazy old man (6)20 Cut back dried plum (5)21 Medicine ball lost pound but gained metre (4)22 Insane knock out rises (4)

Documents

The Vegan Autumn 2009