The Vegan Spring 1993

New Series. Vol.9, No.l

STA PASSION

1993 INTERNATIONAL VEGAN FESTIVAL

The next International Vegan Festival will take place 17-24 July 1993 in Spain. It will be held in the north-east coastal town off Tossa de Mar (where bull fights are banned).

There will be varied activities including excur-sions. Lectures will be in Spanish or English with simultaneous professional translation through headphones.

The costs (full board) in British currency are approx. £230-£325 for hotel accommodation, and £175 for campers. Non-residents taking no meals will pay around £30 for the week or £5.85 per day.

For further details please send an International Reply Coupon to:

Spain. Tel/Fax (010-34) 1 331 9960.

BUTE ISLAND FOODS Manufacturers of Non Animal Food

Products 15 Columshill Street, Rothesay,

Isle of Bute PA20 ODN Telephone: (0700) 505117/502481

Fax: (0700) 505117

The true 100% dairy free cheese, now available in seven varieties: Cheddar, Cheddar with Chives, Hickory Cheddar,

Cheshire, Stilton, Gouda and Edam.

SCHEESE is now yeast free.

SCHEESE is available direct to you via our mail order service. Please phone or send a

SAE to the above address.

Retail enquiries welcome also.

Q U A L I T Y F O O T W E A R F O R V E G E T A R I A N S A N D V E G A N S Vegetarians and vegans who have been unhappy wearing leather shoes and have found canvas and plastic shoes unsatisfactory finally have a decent choice. These new 'Vegetarian Shoes' look and feel like supple leather but are in fact 100% man made — the uppers are made from a new high-tec polyurethane, that is scuff-resistant, water-resistant and.most importantly breathable' like leather. Combined with the quality, comfort and durability synonymous with Doc Martens we feel we have produced the ultimate vegetarian shoes!

D M SHOES £ 4 5 . 0 0 + £ 3 . 9 5 p & p . SIZES 3 - 1 2 (Black on ly ) DM BOOTS £ 4 9 . 9 5 + £3 .95 p & p . SIZES 4 - 1 1 (Black, Green, Dark Purple)

Make cheques payable to 'VEGETARIAN SHOES' and send to:

VEGETARIAN SHOES, 12 G A R D N E R STREET, BRIGHTON BN1 1UN STOCKS ARE LIMITED SO TELEPHONE 0 2 7 3 6 9 1 9 1 3 BEFORE CALLING IN PERSON SEND

NAME AND ADDRESS IF YOU W A N T T O BE INCLUDED O N OUR MAILING LIST

S T Y L E I T O T A L

P o s t c o d e

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A NONVIOLENT FUTURE, FOR HUMANS, FOR

ANIMALS... n e a c e N e w s i s a m o n t h l y i n t e r n a -

t i o n a l j o u r n a l , c o v e r i n g a w i d e

r a n g e o f p e a c e a n d s o c i a l j u s t i c e

i s s u e s . It i s c o m m i t t e d t o g r a s s r o o t s

n o n v i o l e n t a c t i v i s m f o r s o c i a l c h a n g e .

W e i n v i t e r e a d e r s o f The Vegan t o s e n d , w i t h -

o u t o b l i g a t i o n , f o r a f r e e s a m p l e c o p y , a n d

d e t a i l s o f o u r s u b s c r i p t i o n r a t e s .

P e a c e N e w s .

5 5 D a w e s S t r e e t ,

L o n d o n S E 1 7 1 E L

36

VEGETARIAN S H O E S

2 The Vegan. Spring /9V.f

Editor: Richard Farhall Design and production by Taylor McKenzie Printed by Litho Techniques on Sugarcane and Sugarcane Matt Display & semi-display advertise-ment sales: Eco Marketing. 0225 481463 The Vegan is published quarterly by The Vegan Society Publication Date: March, June, September, December Copy Date: 25th January, 25th April. 25th July, 25th October ISSN 0307-4811 © The Vegan Society The views expressed in The Vegan do not necessarily reflect those of the Editor or of the Vegan Society Council. Nothing printed should be construed to be Vegan Society policy unless so stated. The Society accepts no liability for any matter in the magazine. The accep-tance of advertisements (including inserts) does not imply endorse-ment. The inclusion of product information should not be con-strued as constituting official Vegan Society approval for the product, its intended use, or its manufacturer/distributor. Contributions intended for publi-cation are welcomed, but unsolicit-ed materials will not be returned unless accompanied by an SAE.

THE

The Vegan Society 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA Tel. and Fax. 0424 427393 Registered Charity No. 279228 Company Registration No. 1468880 VAT Registration No. 448 5973 95 President: Louise Wallis Deputy President: Rick Savage Vice-Presidents: Serena Coles, Freya Dinshah Arthur Ling, Tony Martin, Cor Nouws, Donald Watson. Robin Webb Council: Martyn Allen, Terry Bevis, Harry Bonnie, Olive Jones, Robin Lane, Tony Martin, Martin Masterman-Lister, Bill Poad, Tim Powell, Rick Savage, Louise Wallis (Chair). Robin Webb

Joint Hon. Treasurer Terry Bevis Local Contacts Co-ordinator Martyn Allen Prison Liaison Officer Sandra Battram STAFF General Secretary Richard Farhall Office Manager Amanda Rofe Administrative Assistant Kathy McCormack 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 cruel-ty to, animals for food, clothing or any other purpose. In dietary terms it refers to the practice of dispensing with all ani-mal produce — including meat, fish, poultry, eggs, animal milks, honey, and their derivatives. Abhorrence of the cruel practices inherent in dairy, livestock and poul-try farming is probably the single most common reason for the adop-tion of veganism, but many people are drawn to it for health, ecological, spiritual and other reasons. If you would like more infor-mation on veganism a free Information Pack is available from the Society's office in exchange for an SAE. The Vegan Society was formed in England in November 1944 by a group of vegetarians who had rec-ognized and come to reject the eth-ical compromises implicit in lacto-(i.e. dairy-dependent)vege-tarianism and consequently decid-ed to renounce the use of all animal products. If you are already a vegan or vegan sympathizer please support the Society and help increase its influ-ence by joining. Increased member-ship means more resources to educate and inform. Full member-ship is restricted to practising veg-ans, as defined above, but sympathizers are welcome as asso-ciates of the Society. Both members and associates receive The Vegan.

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

Contents

Chairsay 4 The whole truth?

News

Bristling About Bristle Brushing aside the secrecy

Womenspeak A forum

Good Breakfasting 10 Winning ways . . .

Viewpoint — Canine Frankensteins 13

Shoparound 14 Vegan products update

Young Vegans Turtle terror

15

Percy Bysshe Shelley 16 An experiment with "banyaning"

Pasta Passion 18 Clever ways with pasta

Porcine Bio-Machines 20 Automated swine

Vegan Video Fund 23

Progress report

Reviews 24

Contacts News 26

Postbag 27 Publications & Merchandise 28

Noticeboard 30

Classified 32

Chief illustrator: Suzanne Whitelock

Cover by Lyndon Geddes-Ward

The Vegan. Spring / W.i 3

Chairsay

. v i

What is Truth?

The Bible. John XVIII, 38

That is the question posed by Pontius Pilate after Jesus claims to have come into the world to bear witness to the truth. Philosophers and poets have written and said much about Truth. Keats postulated that Truth is beauty and we need to know while Byron wrote that Truth is stranger than fiction. The Platonists were particularly exercised by this question; Plato believed that we could only know the truth if we sublimated our minds to their original puri-ty. The most recent issue of New Leaves asked whether Truth prospered amongst us. We may all think we know what Truth is, but do we?

We are all accustomed to religions claiming to be true, but they cannot all be true. Indeed, such certainty almost guarantees the lack of fact sub-stantiating the 'truth' to which they adhere. It is a natural

human trait to want the comfort of certainty — even among veg-ans — but it leads to intolerance and closed minds. What, for instance, are the certain truths that underpin veganism? It is commonly believed that the adoption of a vegan lifestyle results in less animal suffering; not true. The facts are that with the human population explosion resulting in the destruction of more wild habitats and the ever increasing number of farm ani-mals, there is more and more animal suffering. What is true is that the sum total of suffering is less than it would have been. Some hold that veganism is part and parcel of animal rights; again not true. The vegan ethic was propounded long before Professor Singer's seminal work on animal rights, it came about from human feelings and empa-thy for the suffering of animals — compassion — an entirely

News A c i d T e s t In December, the Chief Medical Officer, Dr Kenneth Caiman advised that women trying to get pregnant should supplement their diet with folic acid tablets to reduce the risk of the child being born with spina bifida or other neural tube defects. In addition, all women of child bearing age should increase their intake of folic acid by eating foods which are rich in this B vitamin such as broccoli, brussels sprouts, green vegetables, bananas, orange juice, rice, spaghetti, cereals and

wholemeal bread. The richest source of the acid is liver but is not recommended for pregnant women because of the risk from vitamin A, which, in overdose, can cause deformities in babies.

Each year 200 babies in England are born with spina bifi-da. a condition in which one or more of the vertebrae fail to develop completely, leaving part of the spinal cord exposed. Independent 18.12.92 Guardian 17.12.92

Latest D i e t a r y T r e n d s The results of the National Food Survey, April-June 1992, show: consumption of meat and meal products declined by 4% coin-

human based ethic. That is not to say that it is not complemen-tary to the philosophy of animal rights. There are some who argue that a vegan diet is a healthier diet; it certainly can be, but it can also be a very unhealthy diet if one eats noth-ing but fried foods and sweets. Another erroneous 'truth' is that veganism is against all killing while ignoring the fact that our own right to life must necessari-ly involve the death of other liv-ing organisms. Our bodies wage perpetual war against invasive bacteria. Ah, I hear you say, killing has to be a conscious action but I have not yet heard any vegan argue that our water should not be purified. Without defending our own right to life, the only good vegans would be dead ones. It should also be mentioned that there can be cir-cumstances where to kill is the least cruel and most compas-sionate course of action.

I say these things, not to undermine the worth and value of veganism but to highlight that, often, what we like to believe is true, is not necessarily the truth. We must all guard against so called truth displac-ing our reason; some avoid thinking by seeking to uphold the letter of veganism rather than its spirit. This was the case with a young man at last year's AS DA Festival of Food and Farming; he berated me as Chair for not warning members of the Society about the fact that chips from a fish and chip shop, even though they may be fried in vegetable or nut oil, would

pared with the second quarter of 1991; purchases of fresh vegeta-bles (other than potatoes) were higher than in the same period of 1991: consumption of fresh fruit was slightly higher; consumption of fats continues to decline. MAFF Food Safety Directorate Information Bulletin no. 31.

almost certainly be 'contaminat-ed' with fish oil. I agreed with the fact, which I thought should be self-evident, but when I tried to defend the act of buying chips from such a source as within the spirit of veganism — the purchase did not support animal suffering —, he was dis-dainful. I should perhaps have informed him that chocolate invariably contains animal prod-ucts. This is because most cocoa is produced in countries with food standards and sanitation far below our own. Cocoa pods have to be allowed to ferment, for this they are piled into heaps for three to eight days and dur-ing this time insects, rodents and small animals nest in the piles. The beans are then dried, roasted and ground into a chocolate liquor — like a nut butter; the liquor is 'contaminat-ed' with insect fragments, rodent hairs and animal excreta. Should chocolate be shunned by vegans?

The human mind has an infi-nite capacity to ignore the unpalatable truth; we see it every day among those who use animals for food, clothing and research but do not discern the same propensity in ourselves. In this, my parting 'Chairsay'. I would urge everyone to spread the truth of veganism, not as a set of do's and don'ts, but as a life stance requiring from each and every one of us a breadth of vision and a spirit of generosity.

Rick Savage Chair of Council,

Oct '89-Jan '93

Dirty Water "Dirty water. You hear the phrase over and over again. It means exactly what it says, water used to clean the dairy and yard following twice-daily milking, which gets dirty in the process. A lot of water. A single dairy cow requires about 40 gallons of water a day, 20 to drink and 20 to be kept clean — not so sur-prising. when you consider she will give six of seven gallons of milk and excrete 12 gallons of dung.

"This kind of waste is mea-sured in levels of Biochemical Oxygen Demand, or BOD. the amount of oxygen needed by micro-organisms to break down organic materials. The process

LWCE '93 Volunteers are required to help on the Vegan Society stand at this year's Living Without Cruelty Exhibition, Kensington Town Hall, London, 11-13 June 1993. If you are interested please drop a line to Richard Farhall at the office.


takes oxygen out of the water, and if the BOD levels are too high, all life in a river can be destroyed. Raw domestic sewage has BOD levels around 300 to 400; cattle slurry — liquid dung — has levels of about 10 to 20.000. Muck is not what it was. when the contents of a cowshed were forked out on to a heap out-side. And milk, incredibly, has a BOD level of 140,000. Which means that 'dirty water' can be among the most serious causes of pollution from agriculture, because it will contain slurry, milk and cleaning fluids." The Sunday Times Magazine 1.11.92

Council Changes Council welcomes three new faces to its ranks: Olive Jones and Martin Masterman-Lister — both elected at the 1992 AGM: and Robin Lane, co-founder of the Campaign Against Leather & Fur, — co-opted at the first meeting of the 1992-93 Council. At the same meeting Louise Wallis was elected Chair, taking over from Rick Savage. At the time of writing Council has yet to elect a Vice Chair.

W A N T E D Green-fingered vegan to con-tribute a page of vegan-organic growing advice, knowledge and tips for The Vegan. Fee negotiable. Interested?

Fowl Electric Chicken droppings are now con-nected to the National Grid. In November, Fibropower, the world's First commercial compa-ny to burn poultry litter to gener-ate electricity, was launched by the Energy Minister Tim Eggar.

The "biomass" plant is situat-ed on a disused airfield near Eye, Suffolk, an area of intense poul-try farming. The litter, a mixture of droppings, wood shavings and straw, is incinerated in a furnace at very high temperatures to pro-duce steam that drives a turbine linked to a 14.2 megawatt gener-ator. Fibropower then sells 12.5 megawatts to the 12 Regional Electricity Companies. The litter must come from barn-reared broiler hens, as the straw mix

improves the burning process and permits control of the mois-ture content.

"The ethical question of mak-ing a profit from an exploitative system, such as the poultry industry, still hangs in the air. Barn-reared broiler hens may be better off than their caged cousins but they still suffer crowding and restrictions. So. while green organizations wel-come any schemes that promote sustainable energy and combat global warming, many would be reticent to applaud projects that might even encourage mass chicken production." Guardian 20.11.92

Share Action New Consumer magazine has pub-lished The Shareholder Action Guide, which gives advice on using shares to make companies more accountable. It "provides individuals and institutions with the information required to undertake effective shareholder action." The book costs £5.99 plus £1.50 p&p from: New Consumer Ltd.. 52 Elswick Road. Newcastle upon Tyne NE4 6JH.

Respect Respect for Animals has been formed to continue the work of Lynx — the anti-fur group which went into voluntary liquidation following the loss of a libel case brought by Leo Sawji of Swales Mink Farms Ltd. Details: Respect for Animals. PO Box 500. Nottingham NGI 3AS. 0602 525440.

Vegan Year? Readers of The Vegan may well have noticed references in the press to 1993 being "Vegan Year". The declaration, which came as a complete surprise to the Society, would appear to be a marketing ploy to promote a new book. If any year deserves to be designated 'Vegan Year' it is 1994, when the Society cele-brates its semi-centary.

Eurocracy EC Directive 666/93-4-1 (Control of Dangerous Subversives in Member States) warns of: "threats to national and economic security resulting from the activities of vegans and the forecast widespread adoption of vegan and fruitarian diets by EC citizens". "The dietary habits and ethical positions of vegans threaten both the Community's agricultural base and the finan-cial status of prominent interest groups. Furthermore, the adop-tion of a vegan diet tends to result in the 'pacification' of the individual, thereby presenting possible recruitment difficulties for Member States' armed forces. This, in turn, could leave the EC vulnerable to aggressive manoeuvrings by non-member states."

On 1.4.93, all EC-resident vegans are required, voluntarily, to "present themselves at the premises of their local law enforcement agency [police sta-tion J", in order to "enter their details on the EC Register of Dangerous Subversives." Thereafter they are required to "present themselves weekly to their local law enforcement agen-cy for the purpose of reporting their week's propaganda-mak-ing."

AFS The Animal-Free Shopper is out of print. A new edition is scheduled for publication in the summer.

Bloodsports M u s e u m Leicestershire County Council has made a site available for a National Museum of Foxhunting alongside the Melton Carnegie Museum and has agreed to administer and run it. A charity, the Museum of Hunting Trust, has been formed to raise the £250,000 necessary to build the museum. An estimated £60.000 has been raised so far, but the Trust's Chairman, Lord Kimball, expects to sign the contract for building work to begin this spring, and have it completed in time for the first meet of the 1994 season (November).

Speaking on the proposed exhibits. Lord Kimball said: "The activities of the hunt sabo-teurs over the years will be fairly

treated and the section dealing with it will faithfully record their activities and views. When they heard about the museum they said the whole lot of fox hunting should be consigned there. We do not anticipate any protests."! Daily Telegraph 2.1.93

In Briet • Ivan Leech, a supporter of the Devon & Somerset Staghounds, Crowcombe Beagles and Minehead Harriers, left £1 mil-lion to the British Field Sports Society. He died in tragic cir-cumstances: he dropped a match on his lap and tried to douse the flames with brandy. Shooting News 18-24.9.92

• In December. Peter Singer, author of Animal Liberation, was arrested for allegedly trespassing on a piggery that is part-owned by the Australian Prime Minister, Paul Keating. Members of Animal Liberation claimed that police confiscated photographs and video footage taken inside the farm. New Scientist 5.12.92

• A cow about to be slaughtered tossed slaughterhouse owner George Martin in the air at the Bakers Lane premises. Black Notley, Braintree. Essex. Meat Trades Journal 17.12.92

• Attendance at last year's Royal Smithfield Show was down by over 25%. Only 36,576 people attended, compared to 49,055 in 1991 and 48,964 the year before. Meat Trades Journal 17.12.92

• McDonalds has launched a (non-vegan) vegetarian burger in The Netherlands. Meat Trades Journal 14.1.93

• The milk yield-boosting hor-mone BST has been given the green light by the UK's Medicines Commission. However, the UK cannot issue product licences as an EC-wide licensing moratorium is in place until the end of 1993. Farmers Weekly 29.1.93

• "Animal rights activists" are suspected of causing a blaze that gutted offices at a Milk Marketing Board farm at Lambourn, Berks. "It is believed the building houses records on the slaughter of beef," police said. The Times 22.12.92


BRISTLING ABOUT BRISTLE Sandra Battram sweeps away the secrecy and reveals the unsavoury side of the bristle industry

Few non-vegans , and probably f ew veg-ans , are aware of the cruelty involved in b r i s t l e p roduc t ion . Pastry b rushes ,

cosmet ic brushes , artist brushes, paint brush-es . . . all are in daily use and are used with-out a second thought .

Brist les are hairs that come f rom the hog, p ig or boa r . Mos t brist le for pa in t ing pur-poses c o m e s f rom Chinese wild pigs, which are pract ical ly all black in colour . The st iff-nes s of t he br is t le var ies acco rd ing to the parts of C h i n a f rom which they are exported — e.g. br is t les f r om Tientsin are softer than b r i s t l e s f r o m C h u n g k i n g . T h e Indian wi ld b o a r ha s e x t r a s t i f f b r i s t l e s and these are used for larger brushes.

B a c k g r o u n d

B r u s h m a k i n g has a long p e d i g r e e ; it is be l ieved to have originated with the Ancient E g y p t i a n p r a c t i c e of p i ck ing reeds f r o m river banks , and soaking and splitting them into Fibres. They were then tied, d ipped in v e g e t a b l e d y e s and used fo r wr i t ing . T h e G r e e k s actual ly dipped the tails and feet of small fur ry animals such as rabbits and mink into their co lours — mainly to apply actors ' m a k e - u p . B e f o r e this in 400BC the f irs t b rushes resembl ing the ones we know today w e r e d e v e l o p e d . T h e s e w e r e f ine t ipped b rushes used for cal l igraphy.

Despite synthetic substitutes, pure animal bristle remains the

preferred material

The Hebrews also knew about brushes but they did not use them for writing. According to Isaiah XIV:23 "they bound hard stalks together and used them for driving away ani-mals"! The use of brushes declined when the Turkish Empire re-conquered north Africa and Italy. Mosaics were in vogue so brushes weren' t needed. A few monasteries contin-ued to use brushes to paint religious pictures, using fine and pointed pen-like brushes made of hog, sable or squirrel hair. By the twelfth century little painting was carried out except in churches but in 1437 the first description of brush making was recorded in written form. At this t ime it was likely that many artists made their own brushes. The more enterpr is ing among them decided to offer brushes for sale.

T h e 1400s saw the Renaissance and brushes came into widespread use. In 1553

English entrepreneurs establ ished the Russian Company for the purpose of import-ing furs and bristle. Russian pigs (involun-tarily) supplied most of the bristle used in England but war made its cost prohibitive and consequently Polish bristle entered the market. Later Chinese and Indian suppliers appeared and today Chinese bristle domi-nates the international marketplace.

The Chinese trade in bristle had humble beginnings. Many Chinese were ostracized from their communities when they allowed themselves to be converted to Christianity by missionaries. To make a living they were forced to develop a range of new trades, bristle dressing being one. Prior to this, Chinese bristle was sold within China but f inding themselves social outcasts , the Chris t ian conver ts had no choice but to export their product.

Today, despite synthetic substitutes, pure animal bristle remains the preferred material of bristle-product manufacturers. It is claimed that animal bristle is more flexible, resilient and displays excellent paint holding qualities.


Processing

Each individual bristle has a broad base and tapered tip that splits into several tine fila-ments. In order to produce a brush of" the right strength and elasticity, soft and hard bristles are carefully mixed according to the type of brush required. Best grades are natu-rally curly and so have to be straightened by boiling in a metal cone. As the boiling water penetrates the bristles' hollow interior, they begin to swell, and in so doing straighten against the inside of the cone. They are then dried and mixed by machine in the required proportion.

Horsehair, which comes from fhe manes and tails of horses, and cattle hair, are both considered inferior to bristle because they are not so elastic and springy; however, cheaper brushes may well contain a proportion.

Until recently, whale bone was used as a filling for stiff brooms and handbrushes. Fortunately, technology, in the form of syn-thetic fibres, intervened.

The hair of other animals such as oxon, squirrels, badgers and mink is still used in some brushes — mostly in hair pencils and the finer type of brush — and some of these animals are caught by trap. However, with effect from 1994 the EEC will implement a ban on the import and export of pelts of ani-mals caught by the leg hold trap. This will, of course, only affect a few wild-caught ani-mals, others caught by alternative means and farmed animals will continue to suffer.

The Badgered Brock

The Badger Protection Society closely mon-itors the use of badger bristle. It reports that most originates from China and Russia for use in shaving brushes. In China, peasants justify shooting badgers for their pelts by claiming that the badgers dig into the banks of rivers and in so doing cause the flooding of paddy fields. It is more likely though that the prospect of a bounty provides the peas-ants' main incentive. The UK's Department of Trade & Industry's (DTI) position is as follows:

Although the badger is a protected species in the UK it is not recognized as an interna-tionally endangered species. The Government believes that the welfare of animals in the wild. . . is primarily the responsibility of the country of origin. The imposition of import restrictions on products obtained from non-endangered species would be likely to be interpreted as interference in the internal affairs of that country.

Bloody

Chinese bristle is obtained from slaughtered pigs (pork is a popular meat in China). However, in India bristles are ripped from live animals. Suneel Dabholkar (BWC Contact in India), has witnessed this horrific process:

It is a rather pitiful sight. But it's worse when they are rounded up by slum dwellers. Five of them pounce on one of them, knock him down and hold him there. One of these men places his big grimy boot on the pig's neck and then the torture begins. The pig's hair is pulled out by the handful. Initially, the pig only yelps in pain, but soon its eyes start turning a ghastly red and it struggles to free itself. As more hair is pulled out, nauseating bluisli-red patches begin to appear. Not a hair is spared — not even the eyebrows! At the end of this operation the pig looks a bloody, hairless hunk of meat — probably this is how the expression "bloody swine " has come into being. The animal is set free only to be caught again to undergo the same treatment all over again once the hair re-grows . . . The brush industry seems to be thriving on pigs in Kanpur and Delhi. Although most well-known brush manufac-turers use synthetic bristles for hair brushes and tooth brushes, certain firms still use hog hair. And tliey will continue to do so until the Government comes in with an effective legis-lation and, along with local authorities, launches action to stop this barbarity.

'We discovered that the stunner had not been used since the

cartridges had run out'

BWC (India) also reports that there is a pos-sibility of mongoose and wild boar hair being passed off as bristle from the domestic pig or hog. On one occasion a consignment of bris-tles meant for the UK was detained in Delhi because it was suspected of being wild boar or mongoose hair (the export of both is pro-hibited). Mongoose hair is known also as Indian Sable.

In 1989, the World Society for the Protection of Animals visited a pig slaughter-house in Calcutta to check the humane stun-ner it supplied it with in 1985 was still being used. A representative from WSPA reported back:

We discovered that the stunner had not been used since the cartridges had run out and it had been left for some time without cleaning, rendering the device useless. We.

therefore, arranged for the stunner to be taken away for repairs. In this establishment we observed that pigs waiting for slaughter had all their bristles plucked from their backs whilst they were still alive. The bristles are used for making brushes and removing them in this way clearly caused the animals great pain.

During January to November 1992 the UK imported: • 51,027 kg of horsehair — 12,933 kg of which was supplied by The Netherlands; • 50,463 kg of badger hair and other brush making hairs — China being the main sup-plier; • 2,267,326 kg of pig, hog and boar bristle — again China being the main supplier (9,746 kg originated in India).

Some of this hair and bristle is imported "unworked" which means it is simply pack-aged in bundles, in different lengths, and has not been washed, degreased, disinfected or straightened. However, the majority is imported in a "worked" condition and is ready for use. The brush maker has only to mix the bristles and make up the brushes.

The majority of artist brush suppliers spe-cialize in animal hair brushes (although syn-thetic alternatives are becoming increasingly common). The catalogue produced by Handover Ltd. of London offers the follow-ing brushes: 100% pure Kolinksy (Siberian) Mink; the "finest quality" light ox hair; "care-fully selected" hog hair; pure squirrel hair; a quality light ox-ear hair; badger hair; and camel hair.

Unfortunately it generally remains the case that synthetic brushes are conspicuous by their absence. However, with a little effort it is possible to obtain good quality nylon deco-rating brushes. The L G Harris No-Loss range is currently available in Texas Homecare stores or by mail-order from: L G Harris & Co Ltd, Stoke Prior, Bromsgrove, Worcs B60 4AE. 0527 575441. Polyester brushes, made by the US company Adams, are available from the same store. They are imported by: Silver Lynx, Tamworth, Staffs. 0827 311888.

Acknowledgements BWC(Charity) BWC(India)

A video showing pigs having their bris-tles ripped out and other animal cruelty in India is available from BWC (57 King Henry's Walk, London N1 4NH) at a cost of £10.


WOMENSPEAK Vegan Society President and Chair of Council, Louise Wallis explains the need for a forum for vegan women

Iwonder how often it has occurred to read-ers that veganism — essentially the rejec-tion of milk and eggs — is fundamentally

the reject ion of the exploitation of female an imal s . Namely dairy cows and laying hens who are exploited and persecuted for their very femaleness — for their ability to g ive birth and nourish. In today ' s society animal mothers are reduced to mechanical uni ts of mass product ion , in gro tesque denial of their motherhood and the laws of healthy growth.

In many ancient gynocentr ic societies, however , the cow was a major sacred ani-mal, represent ing fertility and nurturance. She was the living embodiment of female-ness and closely linked with the moon, a tra-di t ional f emale symbol . (Remember the f a m o u s nursery rhyme where "the cow jumped over the moon"?) In her book The Great Cosmic Mother, Monica Sjoo stresses the impor tance of the historic symbolism associated with the cow:

Throughout Asia and Africa, the Moon Goddess wore the cow's horns — the same horns that appear in later Europe on the hel-mets of Teutonic heroines. She was the Cosmic Cow. who produced galactic milk, human milk. Her gifts were seen to pour from the sky. from the dark abyss of the unknown and from humanity. "I have breasts, therefore / am", says the Great Mother. These are her words carved in a stone inscription from dynastic Egypt.

Cows were once worshipped and revered. In matriarchal Crete, for example, every cow was known by her own personal name!

With the rise of patriarchy, however, and

the introduction of male-dominated farming and animal husbandry, animals (as well as plants and soils) began to be forced to (re)produce beyond their natural capacity. Initially 'profit ' came in the form of ego and power; ownership of large herds, domination of agricultural space and labour. Even before money appeared, this kind of personal prof-it system took precedence over the natural balance of the ecosystem. Healthy cycles were ignored and destroyed.

And we ignored them at our peril. Hardly surprising then that we now live in a society whose priorities are even more hopelessly distorted, with the profit motive taking precedence over everything. The legacy we

are left with is one of almost complete rever-sal of old values. Instead of being admired and valued for their femaleness, animals are systematically enslaved, degraded and devalued. Cows are considered "dull" and "stupid" creatures, in the same way that women are scorned when someone refers to them as a "silly cow".

At the present time the majority of veg-ans are women — comprising at least two thirds of this Society's membership. To me, this seems only natural, for women are in the unique position of being able to directly empathize with the plight of their long suf-fering sister animals. As mothers especially, they can truly identify with the grief of a


dairy cow who has her newborn baby torn from her side.

Additionally, as owners of breasts, fea-tures of female bodies which have been reduced by men to mere objects of ridicule and tit-illation, women can readily relate to the dairy cow's reduction to mere milking machine — an udder on legs.

This ability to emphasize with other females was instrumental in the setting up of a new vegan pressure group back in 1986. Calling themselves 'Mothers Against Milk', a collection of vegan women organized an inaugural demonstration outside Britain's biggest auction of calves, the cattle market at Sturminster Newton in Dorset. The thirty women (and their children) had travelled from all over the country to protest at the exploitation of the dairy cow and her off-spring. I was one of them, and I felt truly privileged to be a part of this exciting new initiative — so much so that it inspired me to write an article about the demonstration.

Unfortunately, perhaps because the women were so isolated from each other liv-ing in different parts of the country. Mothers Against Milk failed to sustain this early suc-cess and subsequently collapsed.

It was with these courageous women in mind that I suggested creating a new space

within the pages of our magazine. A special space for vegan women to express their thoughts, ideas and feelings; a place to share with each other our own unique experience of veganism. 'Womenspeak ' offers us the opportunity to describe what being vegan means to us as women, and how it touches our everyday lives.

In my experience, vegan w o m e n are put under intense pressure by

the medical establishment, especially when pregnant or

bringing up children as vegans.

Within our veganism there are many issues which are of special and specific interest to women and these warrant serious discussion. For example, issues surrounding menstruation, pregnancy, childbirth, wean-ing of infants, the feeding of young vegan children, and menopause. Exchange of information and experiences in these areas can ease the anxieties and worries of exist-ing vegan women, as well as reassuring those women who are considering becoming vegan but continue to harbour doubts. This is of vital importance.

In my experience, vegan women are put under intense pressure by the medical estab-lishment, especially when pregnant or bring-ing up children as vegans. Commonly they are made to feel guilty and informed that any health problems encountered by themselves or their children are a direct result of their cranky, non-conformist diet. The pressure to conform, often also exerted by family and friends, can be so overwhelming that some women find themselves bullied into com-promising their heart-felt beliefs — only to feel more guilty than ever.

'Womenspeak ' has been conceived to offer encouragement and support to vegan women everywhere and to relieve the bur-den of isolation. I want to make it clear in this introductory article that I welcome con-tributions from all women, whether 'writers' or not, on all female issues regarding vegan-ism however 'mundane ' they might seem. Whether it's about the trials and tribulations of shopping for a vegan family, or how drinking soya milk has eased your period pains! Every obstacle (and benefit!) you encounter as a vegan woman is important and valid. We have lots to learn from each other so please get writing and ensure that 'Womenspeak' — your space — remains a permanent feature of our magazine.

The Vegan Society

CLUB DRAW RESULTS

November 1992 1st 239 Derek Evans 2nd 308 R & N Newington 3rd 406 Miss S M London

December 1992 lst 59 W Giddings 2nd 231 A Raven 3rd 290 Dr R A Hamilton

January 1993

£44.62 £26.77 £17.86

£42.75 £25.65 £17.10

lst 176 Mrs A Blake £41.25 2nd 410 Andy Collins £24.75 3rd 311 Brian Barker £16.50

CLUB DRAW . o ri« i» Cash prizes every month!

If you'd like to make a regular contribution to support the Vegan Society's work and stand a chance of winning a cash prize every month, then the Society's Club Draw is for you. Each month, three cash prizes—comprising 50% of that month's total entry money—are drawn. A monthly entry is £1.50 but you may make as many entries as you wish. The draw takes place on the last working day of the month. A list of winners is published in The Vegan.

To take part just complete the form below and enclose your remit-tance for 3, 6 or 12 months as required. Don't worry about forget-ting to renew—you will be reminded in good time!

CLUB DRAW ENTRY FORM Name

Address

Post code Tel.

Please enter me for entrv/ies for months

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

3 MONTHS - £4.50 6 MONTHS - £9.00 12 MONTHS - £18.00 Return to: Club Draw Organizer. The Vegan Society. 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA. (0424) 427393.


BREAKFASTING Cameron Scott

shares some of his winning w a y s . . .


Just over a year ago. I entered the

Vegetarian Living magazine's Cook of the Year competi t ion, sponsored by

Oxo. and then promptly forgot all about it, until invited to Anton Mossiman's restau-rant for the finals. Close on 1,000 entries were received in the two categories — 'under 16', and 'over 16".

Selection for the final was through an initial sifting of recipes, then cooking the most promising, before three were selected from each category for the final. The six dishes were cooked by Anton Mossiman's chefs, and judged by a panel chaired by Rose Elliot.

Awaiting the judgement, we finalists ner-vously sipped champagne, whilst counting the number of places the famous Mossiman 'M' symbol could be found — on the cham-pagne label, in the napkin, as a papermark in the menu, and also as a dusted chocolate stencil on a cappacino. The 'M' was every-where. as was bow-tied Anton himself, although the closest I came to discussing recipes with him was when he smiled at me as we passed on the stairs.

Why am I telling you all this? Because my recipe was runner up in the adult cate-gory and was the only vegan dish in the finals. It was Gingered Mushroom and Fig Filo Parcels with Miso, Ginger and Orange Sauce (which is listed below). I was really pleased that a vegan recipe had done so well, for when I started to cook vegan meals, and went to vegan cook books for ideas, I thought that vegan cooking must be as boring as I had often been told. Brown rice, tofu and not much else. I found most vegan cook books lacked that one essential ingredient — imagination.

For a short time I ran a vegan/vegetarian guest house, and my boast was a guest would have a different cooked breakfast every day of their stay. I was never tested on that boast beyond five days, but I had over two dozen breakfast ideas ready, for both vegan and vegetarian, as well as a sim-ilar number of 4-course evening meals planned out.

I am not a trained chef, but as a con-sumer I have always objected to the lack of choice that a vegan/vegetarian has in a restaurant, and for that lack of choice must pay the same price as a flesh eater who might have 15-20 choices. And the vegan/vegetarian must be grateful that the restaurant has offered one dish on the menu! I like my food, and I like a choice, which is why I offered a different breakfast every morning.

M u e s l i

The base of my muesli is j umbo oats to which I add wheatgerm and bran. As I like apricots, I add lots of them (I buy the ready-to-use dried fruit — less bother), and also sultanas, figs, dates, sunflower seeds, cashew nuts and toasted flaked almonds. The amount of each must suit your own taste, plus, of course, anything you fancy.

I eat my muesli with soya milk, but oth-ers take fruit juice or soya yogurt, which are not to my taste at all. but one must cater for a guest's eccentricities and offer these alter-natives. For guests I would also o f fe r a small dish of fresh fruit — strawberries, diced apple, redcurrants, whatever you have at hand. Or, alternatively, a dried fruit com-pote.

Frui t C o m p o t e

Again the quanti t ies and fruits are your choice; a selection of dried fruits such as prunes, apricots, peaches, figs — and this time the proper dried fruit, not the ready-to-use stuff. Go to your local health food shop for what will probably be the best selection.

Put the fruit in a pan with just enough liquid to cover. I use orange juice and water, half and half, but use what ever you fancy — apple juice, just water, or for a special occasion vegan wine. Add the finely shred-ded rind of quarter of an orange, a thin slice of root ginger and, if you like it sweet, maple syrup to taste.

Leave the fruit to soak for a couple of hours, bring to the boil and simmer gently for about 30 minutes. Leave soaking overnight. Before serving discard the piece of ginger and add 2 oz (55g) of roughly chopped nuts — pistachios, pine or almonds.

I am greedy and spoon some of this com-pote over my muesli, but you might be from polite society and prefer to have them sepa-rately. Each to their own!

Hot Fare

For a cooked breakfast one of the easiest, but impressive (in that it will appear you have been up at the crack of dawn to pre-pare it) presentations is stuffed pancakes with individual rostis (a kind of fried potato pancake) — a favourite of mine. The pan-cakes and filling can be prepared the night before and the rostis take only minutes.

MUSHROOM PANCAKES

Pancake mix (makes approx. 8 pancakes)

4 oz (115g) plain flour 2 oz (55g) soya flour

10 fl oz soya milk 6 fl oz water

1 tablespoon oil pinch salt

Filling (for approx. 4 pancakes)

'^smallish leek cut in rings 1 tablespoon oil

8 oz (225g) mushrooms roughly chopped or 8 oz (225g) baby corn on the cob

in chunks 1/2 Oxo vegetable cube

5% oz (150g) vegan cream 1 teaspoon French mustard

salt or soya sauce and pepper 1 oz (30g) toasted flaked almonds

Pancake mix: Put all the ingredients in a blender and whizz them for about 30 seconds, scraping down the flour if it sticks to the sides (as it inevitably does with me). Leave to set-tle for an hour or so. The batter should not be too thick; add a little more liquid if it is (if this is your first time making pancakes, the easiest way to tell is when pouring the batter into your frying pan the batter should flow easily to cover the base of the pan).

Brush a non-stick frying pan with a little oil, and heat the pan over a high heat. Take the pan off the heat and pour in enough bat-ter to thinly cover the base of the pan, tipping the pan from side to side to ensure it is total-ly covered.

Return the pan to the heat and cook for about 30 seconds, until it is set on the top. With a flick of the wrist the adventurous throw the pancake in the air, and catch it again cooked side up, enabling them to cook the other side. I use a plastic spatula and fin-gers, and even then am not always success-ful. Once you have turned the pancake, cook again for about 30 seconds, or until nicely browned. Re-grease the pan and continue making pancakes until your mix is finished. Allow the pancakes to cool and store them wrapped in greaseproof paper over night.

Filling: Fry the leek in the oil for 2 - 3 min-utes. Add the mushrooms or corn cobs and fry for further 2 - 3 minutes. Add the cream, Oxo cube, mustard, soya sauce or salt and pepper to taste. Cook for a few minutes, then add the almonds.

The Vegan. Spring 1993

I allow this mixture to cool before filling the pancakes . Lay them on an oven dish, cover with foil and cook in a pre-heated oven at 400 °F/200 °C(Gas Mark 6).

ROSTI 16 oz (455g) potatoes, scrubbed, coarsely

grated and squeezed (to get some of the liquid out)

salt and pepper to taste 2 tablespoons oil

Heat the oil in a large frying pan (you will probably have to make the rostis in batches, keeping them hot in the oven) and add enough grated potato to make, when pressed flat, a thin cake about 2 - 3 inches in diameter.

Cook until browned on the bottom and them fl ip over to cook the other side until crisp and browned. You should manage to cook 4 - 5 at a time.

Serve with the stuffed pancake. I serve a pickled walnut on the plate as well, for two reasons: the sharpness of the walnut is just right for the creaminess of the pancake fill-ing; and the look of bewilderment on peo-p le ' s faces as they wonder what the black thing is on their plate!

Don't just offer toast to finish the meal, buy in a range of toastable goodies — muffins, potato pancakes, buns — and offer them toasted in a basket with a range of home made jams, or if like me you don ' t make jam, put the shop-bought jam out in lit-tle pots. If anyone compliments you on the jams just smile sweetly and say they're your grandmother's recipes.

GINGERED MUSHROOM AND FIG FILO PARCELS

8 oz (225g) mushrooms chopped in '/2 inch cubes

3 oz (85g) ready-to-eat figs, roughly chopped

1 tablespoon olive oil 10 oz (285g) Silken tofu, liquidized with a

little soya milk 1 vegetable Oxo cube

2 inches root ginger, grated and squeezed for the juice

1 teaspoon Dijon mustard 1 teaspoon soya sauce

black pepper enough sheets of Filo pastry to make 24

3" x 10" strips sunflower oil

Fry the mushrooms gently in olive oil for 3^1

minutes. Add the figs and fry for further 2 -3 minutes. Add the Silken tofu, ginger juice, mustard, Oxo cube, soya sauce and a good amount of black pepper. Cook for 5 minutes until mixture thickens slightly. Allow to cool

Brush the Filo strips thinly with the sun-flower oil and lay out in crosses. Put a spoon-ful of the mixture in the centre of each cross, pull up ends and twist to seal. Lay on a tray and freeze.

Cook in an oven at 400 °F/200 °C(Gas Mark 6), straight from the freezer, for 15 minutes.

Serve the parcels on a pool of sauce (see below).

MIS0 GINGER AND ORANGE SAUCE

20 fl oz water 1 vegetable Oxo cube 1 dessertspoon miso

peel of '/2 orange, grated juice of an orange

1 inch ginger root, grated and squeezed black pepper

Put all ingredients in a pan, bring to the boil and simmer for 20-25 minutes until reduced to about 10 fl oz.

ANNUAL GENERAL MEETING The Society's 1993 AGM will be held on Saturday 13 November 1993

at Conway Hall, Red Lion Square, London. Further details will be published in the 1 9 9 2 - 9 3 Annual Report & Accounts, distributed in September

PROPOSALS FOR RESOLUTION Proposals for resolution, to be considered by Council for inclusion on the 1993 A G M agenda, must be received at the Socie ty 's off ice (7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA) not later than Friday 30 July. For your guidance, ordinary pro-posals should:

• be proposed and seconded by paid-up full (i.e. not associate) members; • in the interests of economy

and clarity, not exceed 100 words; • propose some form of action; • propose one single action — i.e. they must not be compos-ite proposals; • not simply comprise a state-ment of opinion. Members considering submit-ting special proposals (those seeking to change the Memorandum or Articles of Association) are advised to contact the Company Secretary (Richard Farhall) for guidance.

Proposers are requested to limit their proposals to two.

NOMINATIONS FOR COUNCIL Nominations for members of 12 months or greater duration at the time of appointment — i.e. 13.11.93 — to serve on the Council must be made in writ-ing, signed and received at the office (7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA) not later than Friday 30 July. In accordance with Article 32(a)(i) each nomination must be:

• duly signed by a proposer and seconder who are mem-

bers (not associates); • accompanied by a profile of the candidate stating, in 100-200 words, his/her full name (and previous names), skills, experience, views, and intentions, if elected.

Should there be more candi-dates than vacancies, profiles and ballot papers will be issued with the 1992-93 Annual Report <6 Accounts, distributed in September. The results will be declared at the AGM.


Viewpoint

CANINE FRANKENSTEIN*

We continue to harbour the illusion in this coun-try that we are a nation

of animal lovers. (We are also a nation of shopkeepers and it seems somewhat contradictory that quite so many of these com-mercial outlets have slaughtered

quadrupeds dangling in their front windows.) For every two people walking their dog across the municipal park each Sunday morning there are at least three more cremating the remains of an electrocuted cow in their kitchen. Leaving aside the well-docu-

mented fate of farmyard mam-mals we only need take a glance at little Rover to begin to under-stand the dog-shit-deep level of our hypocrisy in these matters. In the name of domesticated dog breeding we have perpetrated crimes of genetic interference that would not be out of place in the laboratories of Josef Mengele.

Those involved in the produc-tion of pedigree dogs deserve the biggest brickbats. Disabilities in human beings that disappeared with the demise of the Victorian travelling circus are deliberately bred into the more unseemly of our four-legged freaks. Why do we tolerate Pekinese and Bulldogs that have to be strapped up to iron lungs after a ten-yard hike across the front room? Do the owners of German Shepherds relish the defective back legs that will paralyse their pet shortly after his ninth birthday celebra-tions? Imagine the scene at the Pekinese Annual Show: "Oh. I am sorry Mrs. Fortescue-Garrotte, I'm afraid we couldn't award little Shogun the red rosette; he would appear to have no problem with his breathing."

The Royal Family, as usual, appear to take the lead where cru-elty to animals is concerned. The Queen has a pack of dwarf-legged Corgis running amuck in Buckingham Palace, and on the grouse-bagging moors of Braemar. These dogs were bred to herd cows by nipping their ankles. (There must be a lot of

Elastoplast used in the House of Windsor.) It cannot be natural for a dog to risk having its genitals frozen off after a mere inch of snow has fallen. Perhaps in-breeding is too delicate an issue to raise with their majesties: 1 can't be the only person to have noticed the tell-tale tracks criss-crossing the snow-covered moors of north-eastern Scotland.

The debate concerning "dan-gerous dogs" has raged long and hard with nary a mention of the Pit Bulls' welfare. If a human was blessed with a temperament which saw him (invariably) attacking fellow species on a whim, he would be carted off for therapy, or land a healthy contract starring in Michael Winner films. The infamous fighting dog lives a life on the verge of nervous breakdown. Rottweilers are clear-ly schizophrenic since their bouts of alarming behaviour always come as a total shock to the fool who 'owns' them. And Red Setters are so incredibly stupid that were they to go through the process of anthropomorphosis they would all be rushing off to Crufts to buy Poodles.

The Korean people, so reviled in this country due to their predilection for par-boiled Labrador, are probably a damn sight nicer to their dogs than we are. No sane Korean would want to eat a deformed Pug. I imagine the dog farms of Seoul to be pop-ulated by rather healthier beasts, those possessed of a sizeable chunk of hind-leg and a some-what stouter snout.

There are a lot of well-inten-tioned, misinformed people who are at this very moment congratu-lating themselves on their great compassion for the dumb animal. If they really cared for the poor dog they would allow the misce-genation of breeds to run its natu-ral course. The resulting mongrel would be a happier, healthier ani-mal, if less attractive to some eyes. Those with a genuine con-cern for animal welfare might then care to address themselves to how we might begin to de-domesticate the dog. It is as unnatural to keep a dog in your kitchen as it is to except a cow to climb into your microwave of its own volition. If every dog shall have its day let us hope that the Daschunds day was yesterday.

Chris Davis


Shoparound

V f C , A N F A R E

Annie Brosnan tracks down the latest vegan products

R o u n d the W o r l d in 80 M e a l s Well, four maybe! From GranoVita comes four new cos-mopolitan meals — Vegetable Bolognese, Vegetable Curry, Rice and Bean Chilli and Vegetable Shepherd's Pie. They are a bit different to other similar complete meals in that they do not contain any TVP (Textured Vegetable Protein).

Equally convenient (if you've got a freezer, which I haven't!) are three out of six offerings from Berrydales. Vegetable Couscous, Parsnips and Spinach in a Ginger and Apple Sauce, and Basmati and Wild Rice Pilaff with Pine Nuts are all vegan-consumable; but beware of Leeks and Mushrooms in Wholegrain Mustard Sauce topped with Sliced Potatoes, Pasta Prima vera, and Mediterranean Bean Ratatouille, as these are not. They are already available from health/wholefood stores and will be available in larger Tescos from March.

W a r n i n g Although Haldane, under its label Realeat. does make Dietburgers which are suitable for a vegan diet, the new Vege Bangers (both Meat Style and Vegetable Style) are not suitable. Neither, unfortunately, is Toad in the Hole.

Spread the W o r d Olive Grove Spread and Reduced Fat Lecithin Spread from Haldane/Granose are alterna-tives to ordinary margarines.

Fruity! Three interesting sounding Soya Yogerts from Haldane/Granose could be just the thing now that we've all started planning those springtime picnics in the country. Fruits of the Forest, Kiwi and Passionfruit, and Nectarine and Pineapple are all just crying out for those picnic hampers.

Liquid R e t r e s h m e n t It looks and sounds great — Vitasoy Natural Soy Drink, made with organic whole soya beans.

Snacks Spirolight Bars from Life Stream Research claim to be "healthy meals in a bar". They would certainly spoil the appetite if nibbled just before dinner! I would say they are . . . interest-ing. Aimed at hikers, bikers, jog-gers and other sporty types in particular, they do have a high energy value. But as an afternoon snack before a siesta or a TV movie, I'm not so sure.

Possibly more widely appeal-ing is a range of six gluten- and

dairy-free frozen bakery goods from Sun Yams which look absolutely delicious! There are Muffins and five types of Cake — Carob and Mint, Ginger and Pecan Nut, Banana and Sesame Seed, Jaffa Spice, and Almond and Coconut. From health/wholefood shops.

Finally on food, an interesting and useful tip for those who shop in the big supermarkets. I wrote to Waitrose asking for info, on a particular product and their nutri-tionist sent me back a great wad of product listings, showing all that supermarket's own label products which are suitable for vegans. Its criteria for assigning vegan status looks pretty thor-ough too.

Aloe Vera Pure Plant has just launched a range of skin care products. From its press release: "In line with all Pure Plant Products, a percentage of the Aloe Vera range will go to Elefriends, the elephant protection group set up by The Born Free Foundation."

A range of haircare products is included: Shampoos — Marshmallow and Rosemary, Lime and Hops, Comfrey and Sage, Orange Spice and Ginger, Grapefruit and Almond; Herbal Conditioner: and Orchid Two-In-One Shampoo and Conditioner.

Your Body This is currently a mail-order service, but with aspirations to retail outlet status during 1993. Your Body products are all suit-able for vegans and BUAV endorsed as well. Its catalogue is available from: Your Body Ltd., Unit 53, Milmead Industrial Estate, Mill Mead Road, Tottenham, London N17 9QU. 081 808 6948.

Nosey! Hay fever symptoms are not funny. Healthe/.e has come up with Nasaleze, a cellulose prod-uct in a puffer bottle dispenser which coats the nasal air passages in gel thus preventing irritation.

Teeth Vicco Toothpaste is now in a new look tube. It is made entirely from plant products, and formu-lated from a recipe of Indian tra-ditional holistic medicine .

Reader Offer!! From the Vegan Society Trade Mark registered Organic Product Company comes two new prod-ucts — Botanical Deep Action Wash Shampoo and Cream Gel for Tired Legs. This second item is a bit of a novel idea, but it really does do the trick! (And this from someone who stands all day at work!)

OPC are offering a free tube of the Cream Gel for Tired Legs to the first 20 readers to write to them at: 6 Clements Road, llford, Essex IGI 1BA. Mark your enve-lope "Vegan Offer'.

Finally Feet For the feet which have every-thing . . . lime green coloured DM boots. Oh yes, I'm serious! Vegetarian Shoes is also plan-ning DMs in Dark Plum and Classic Cherry Red. Incidentally, the new address is: 12 Gardner Street. Brighton, BN1 I UP. 0273 691913.

As this issue goes to print D3 has appeared as a listed ingredi-ent on Happidog. Happidog has been told by its supplier that the vitamin supplied is a "synthetic D3". Investigations continue.

262 K E N S I N G T O N HIGH STREET L O N D O N W8

Tel: 071 603 4422

Britain's oldest Lebanese restaurant, established 1968

We also serve vegetarian and vegan meals. A special set vegetarian or vegan menu at £7.45 per person (minimum of

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

ALL OUR DISHES BOAST HIGH FIBRE, LOW FAT NATURAL INGREDIENTS, AND POSITIVELY NO ADDITIVES

14 The Vegu n. Spring 1993

AT LOGGERHEADS Sea turtles have been

swimming the oceans of the world for between 90

and 150 million years. Turtles live very solitary lives and only come into contact with each other in the sea during the breeding season. The males, once born, never return to land at all. The females live for at least 20 years before they start to breed and then they return to the beaches where they were born. Each female lays 2 or 3 clutches of up to 200 eggs. Turtles are under a great threat from industrialized society. Pollution of the seas, exploita-tion of meat and shell products, incidental catching in fisheries and drift nets, the growth of sun and sand tourism, and the rapid loss of habitat have com-bined to place all turtles on the endangered lists. These ancient creatures, which were swim-ming the seas when dinosaurs roamed the earth have probably never faced a more crucial time for their survival.

There are seven species still in existence. One species, the Loggerhead (Caret I a caretta) nests in Greece. Its nesting beaches are under threat specif-ically from the Greek tourist industry. A campaign to protect the most important beaches is being spearheaded by the Sea

Turtle Protection Society, founded in 1983. The group's primary objects are to study and protect the sea turtles in Greece, and to raise public awareness of their plight. Summer camps have been organized to help protect the turtles. The island of Zakynthos and the mainland Peloponnese have been identified as being the main nesting sites in Greece for Caretta, with Zakynthos having one of the highest den-sities of nesting turtles in the world.

Recently, the island of Crete has been identified as the sec-ond most important nesting site for Caretta in the Mediter-ranean. In 1990 the first sum-mer camp was set up in Crete on the north shores of the island in the bay of Rethym-non. A monitoring/public awareness programme was begun with a team of interna-tional volunteers and it soon became clear that the turtles faced many problems from the growing tourist industry.

Turtles coming ashore on Crete to nest often crash into beach chairs and umbrellas, which force them to lay their eggs near to the sea. The eggs are then washed away by the next tide. Lights and noise at night disorientate young hatch-

1 rOUNG GAMS

lings so they are unable to find the sea and so die of dehydra-tion as the sun comes up. Umbrellas pushed into the sand destroy eggs, sewage from the hotels foul the beaches, build-ing and agricultural waste dumped on the beaches suffo-cate nests, and vehicles on the beach crush the hatchlings. Cages are used by volunteers to protect nests but are often dis-turbed so that someone can have a better place in the sun. A bulldozer has crushed a cage, vandals have dug up eggs and in one extreme case two adult turtles were dragged from the beach and tied to a bar for the benefit of tourists.

In the face of all this more cages have been used to protect nests and some nests have been transferred to safety. Attempts have also been made to per-suade hotels to turn their lights away from the beaches. Awareness amongst tourists and media coverage has been increased. Over the last few years more vegans have been involved in the programme on Zakynthos and Crete. More vegan volunteers are needed so if you know of anyone who might be interested ask them to contact: The Sea Turtle Protection Society, Solomou 35, 106 82, Athens, Greece.

Amanda Rofe

DID YOU KNOW? • Early Amazon explorers found that the bark from some tropical trees oozed a white milky substance that could be drunk just like cow's milk. The trees, known as "cow trees", are native to South America.

• The soya bean originated in Manchuria and has been eaten in the East for centuries. It is the world's primary protein plant.

• The Philippine Islands have a long history of making fine, almost clear cloth, similar to silk, from fibres of pineapple leaves. Sixty fresh pineapple leaves are required to produce a metre of "pina" cloth.

More fascinating facts like these can be found in Plants For People by Anna Lewington, published by the Natural History Museum, 1990 [Reviewed in the Spring 1992 Vegan].


PERCY BYSSHE SHELLEY

Stephen Hunt examines Shelley's contribution to the basis of the Victorian animal welfare movement

Among all the reappraisals prompted by the bicentenary of the birth of Percy Bysshe Shelley, it is well to remember

that the vegetarian movement has its own special reasons to pay tribute to this foremost revolutionary poet. Shelley was a pioneer in

popularizing ideas about a meat-free diet and both Robert Browning and George Bernard Shaw attributed their vegetarianism to his influence. Shaw acknowledged: "I was a cannibal for twenty-five years. For the rest I have been vegetarian. It was Shelley who

first opened my eyes to the savagery of my diet".

Shelley's initial experiment with what he referred to as "banyaning" (a naval term for days when meat rations were excluded from the sailors' diet), in 1811, was as much for reasons of economy as compassion. However, the poet remained on a low or no meat diet until the end of his short life. While he was eating dairy products for much of this period, there is evidence to suggest that Shelley was a practising vegan (the word was not in usage until 1944). Edward Dowden stated that for a while Shelley avoided all animal derivatives including the wearing of wool and leather. He was quick to recognize the philosophical implications of the new diet by reading classical writers on the sub-ject, such as Plutarch, and through the more immediate influence of a leading physician, Dr William Lambe and the eccentric John Frank Newton. Newton's 'Return to Nature' convinced Shelley that not only was the "vegetable regimen" vital for physical health and long life but was also a step towards moral well-being.

He was writing on the eve of the foundation of the mass societies

for animal concern that have come to prominence during the

twentieth century

Welfare

The animal welfare aspect of vegetarianism is apparent in both essays that Shelley penned on the subject, 'A Vindication of Natural Diet ' (added as a note to his first major poem. Queen Mab) and 'On the Vegetable System of Diet'. As a humanist, Shelley differed from many earlier religious opponents of cruelty towards animals because he believed that animals deserved better consideration in their own right and that kindness was beneficial to the human spirit. He rejected bloodsports and on at least one occasion the poet had been witnessed by acquaintances buying live crayfish from mar-ket stalls, where they were intended for the pot. and liberating them in the Thames. In his second essay, 'On the Vegetable System of Diet', Shelley suggests a process whereby there would be a gradual increase in respect and compassion towards animals: "Sows big with young are indeed no longer stamped upon and sucking pigs roasted alive: but lob-sters are slowly boiled to death and express by their inarticulate cries the dreadful agony they endure; chickens are imprisoned and


mutilated until they fatten, calves are bled to death that their flesh may appear white: and a certain horrible process of torture furnishes brawn for gluttonous repasts with which Christians celebrate the anniversary of their Saviour's birth."

Shelley is perhaps the most important example of a new sensibility that was emerg-ing towards the welfare of animals and the natural world. He was writing on the eve of the foundation of the mass societies for ani-mal concern that have come to prominence during the twentieth century. The RSPCA was formed in 1824 and the Vegetarian Society in 1847. The new attitudes towards wild animals were partly prompted by the fact that the environment in which they lived was more vulnerable than ever before. At the same time, an important consequence of the mid-eighteenth century revolution in agricul-ture was that it enabled a far larger domestic animal population to be kept than ever before. For many, regular fresh meat became an affordable commodity that was available for the first time. The 'standard' meat-and-two-veg diet is, of course, a much more recent innovation than the meat industry would have us believe. The scale and fre-quency of slaughter was increased with con-sumption. Also, the Agricultural and Industrial Revolutions had created a more urban society which lessened the contact that

He articulated the now familiar argument that animal husbandry is an extremely inefficient means

of producing protein

people had with animals in their everyday lives and accelerated permanent changes to the character of the countryside. Again, this was instrumental in creating a more urgent concern for what was disappearing and being lost.

'Inferior' Species

After 1789, a few lone voices were extending the demands of the French Revolution, for the rights of man and woman, to plea for the rights of other species. Voltaire, a great favourite with Shelley, had attacked the age-old idea of the Great Chain of Being, that put all of Creation from rocks up to angels into a hierarchy, as merely a convenient pretext for social inequality in the human sphere. As this doctrine became less popular in philosophi-cal fashion it could no longer be automati-cally invoked as a justification for ignoring the sensibilities of 'inferior' species.

Shelley is also a significant forerunner of the modern animal rights movement in that he argued for the economic benefits of an

V ^ y i :

agriculture that produces food for a vegetar-ian diet. He articulated the now famil iar argument that animal husbandry is an extremely inefficient means of producing protein. Shelley found that this was another way in which the humanitarian benefits of the diet dovetailed perfectly with his other campaigns for social reform. He firmly believed that self-sufficiency in food pro-duction would be an all important first step towards liberation for the labouring classes.

There is a misleading popular image of Shelley as a frail counterpart to the more physical Byron (who himself experimented with a vegetable diet) — famously encap-sulated in Matthew Arnold's description of an "ineffectual angel". However, there is lit-tle doubt that Shelley was a man of consid-erable energy, stamina and vitality. His contemporary, Thornton Hunt once testified that his poetic friend would often walk more than thirty miles into London in a day and would habitually spend in excess of sixteen hours a day studying and writing. Whether Shelley would have channelled such energy into the fledgling Victorian animal welfare movement (like his admirer and fellow exile in Italy, Browning), we know no more than we know of the poetic potential that he car-ried with him beneath the waves off the coast of Viareggio, where he drowned in 1822.

© i i m c m ^ R

COUSIN TANiyA HAS INNjlTED ME It) AN IMPROMPTU PINNER PAKX^ "BRK^G- A Pie. AMD t'LL SUPPLY THE ME&ETARLES" SHE SA\D. LOCKUP THERE'S A LATE N\6HT SJPERMARKET OKI THE MVd.

r w ^ W H y ON EARTH HAVE y^ThlEy POT EGG- INI IT ?

IT WOULD HAVE BEEN VEGAN APART FROM THAT \ y /

rCs

HONESTLy, WHAT'S WRONG" WITH 1 THESE COMPANIES THE^ COULD EASlLy MAKE THEIR VEGGIE P»ES VEGAN AND INCREASE SALES.' SEEMS TD ME THEV) SHCOLDGO BACK "to MARKETING-

SCHOOL!

NEXT TiME, I'LL MAKE My OMN PIE! AMD, IN THE MEANCTiME READERS, V0H!3 MOT SEND A COP3 O F "TO IS CACToON STRIP TO MANUFACTURERS OF N)OM-VEGAN

^BG&IE P I E S EVER^VOHfcEE ?

3m i What a good idea!

The Editor.


PASTA PASSION Richard Youngs, author of 'Cook Vegan', gets to grips

with durum wheat semolina and water — pasta T h e or ig ins of pasta are uncertain .

It w a s p r o b a b l y brought to Italy f r o m C h i n a , possibly by M a r c o

P o l o , t h e C h i n e s e having eaten this u n l e a v e n e d boi led d o u g h , most like-

ly, s ince the f irst century . U n d o u b t e d l y it has u n d e r g o n e s o m e

r e f i n e m e n t , pasta n o w be ing c o m -m e r c i a l l y p r o d u c e d and on every

s u p e r m a r k e t ' s shelves . It c o m e s in all shapes , s izes a n d

s h a d e s , a n d wi th a variety of ingre-d ients . Bas ic vegan pasta is m a d e

f r o m w a t e r and d u r u m wheat s e m o l i n a . It m a y be w h o l e w h e a t or

re f ined . T o it m a y be a d d e d sp inach o r t o m a t o for co lour , or herbs or gar l i c f o r f lavour . Increas ingly in

hea l th f o o d shops g luten-free b r a n d s m a y be bought , whi le orien-

tal s t o r e s s tock the wonderfu l rice vermice l l i . Note , however , that a f e w p a s t a s conta in egg — so read

the ingred ient s before buying . A n u t r i t i o u s conven ience food to be c o o k e d a c c o r d i n g to packet instruc-t ions , all it requires is a dress ing or

s a u c e . F o r a d d e d goodness serve wi th a salad.

In these recipes all quantities serve two.

SPICY CHINESE WALNUT SAUCE This fiery sauce is well suited to Chinese noodles, though it also tastes great with

tagliatelle or spaghetti — the noodle-like varieties of Italian pasta. Walnuts, which are widely grown in China, are strongly

flavoured enough to stand their own against the garlic, ginger and chilli. You

may, however, like to try other nuts in their place or, even, some fried beancurd which will provide an interesting texture and soak

up all those spices.

4 spring onions 2 tablespoons groundnut

or sunflower oil 5 cloves garlic 1" cube ginger '/2 green chilli 2 stalks celery

4 button mushrooms

'/2 green pepper '^cup water

1 teaspoon flour 1 teaspoon powdered vegan stock

1 tablespoon soy sauce 2 handfuls of walnuts

Slice the spring onions, celery, mushrooms and green pepper. Finely chop the garlic, ginger and chilli.

Bring a wok or big saucepan to high heat and saute the spring onion in the oil for a few seconds, then add the garlic, ginger and chilli, quickly followed by the celery, mush-rooms and green pepper. Cook for a minute or so, stirring all the time, then turn the heat down to moderate for a couple of minutes.

In a cup mix the water, flour, slock and soy sauce so that it is smooth. Pour into wok, raise the heat to high and stir vigorously until the sauce thickens.

Add the walnuts and warm through.


I

LENTIL SAUCE Exceedingly cheap and wholesome, the combination of pasta and lentils has

stretched many a giro or student grant. Austerely, I have known the lentils to be boiled and then a little seasoning to be added; the result is, admittedly, bland.

Here, however, with the extravagance of a few extra vegetables and some herbs, is a tasty treat that will still not see you out of

pocket.

2 tablespoons olive oil 1 medium onion

1 small carrot 1 small stalk of celery 4 button mushrooms

2 cloves garlic '/2 cup split red lentils

1 cup water 14 oz (395g) tinned tomatoes

several sprigs of fresh marjoram, basil or oregano (a pinch of dried herbs may be

used in their place but, obviously, the result will not taste quite so nice) salt and pepper to taste

Finely chop the onion, carrot, celery and mushrooms. Crush the garlic. Saute the onion in the olive oil for a minute or so until slightly softened, and then add the other veg-etables, including the garlic, and cook for 5 minutes. Next add the water and lentils. Bring to the boil and cook for 10-15 minutes until the lentils are soft, adding any extra water necessary to prevent the mixture boil-ing dry.

Chop the tomatoes and if using fresh herbs chop away any tough stalks. Add to the saucepan. Cook for a further 5 minutes, boil-ing away any excess liquid.

Season and serve.

POSH DRESSING 'Posh' because of the avocado, a food that I had never eaten until a few years ago. For added poshness you can replace the fresh tomatoes with sun dried tomatoes, which

are ridiculously expensive but very nice. If you do however, make sure they are not the

ones preserx'ed in vinegar for there's no telling what dead animal by-product went into the vinegar's production. Rather buy the dry, non-vinegared variety that I have

recently begun to spy in several {two, to be precise) health food shops.

2 tablespoons olive oil 1 avocado

4 fresh tomatoes 8 oz (225g) pre-cooked chick peas

handful of black olives salt and pepper to taste

Most importantly, make sure the avocado is ripe. It should yield slightly to a gentle press-ing of the fingers. If it does then this dressing will be a success.

Slice the tomatoes and briefly saute in the olive oil — no more than is required to heat them through. Add the chick peas and black olives — you can remove the stones if you so wish — and heat through.

At the last moment peel, stone and dice the avocado and add this to the pan. Warm through.

Season and toss with pasta.

HAZELNUT DRESSING Any nut can be used in place of the

hazelnut. Particularly recommended alter-natives include the walnut and cashew nut. It is important to use good quality bread to make the bread crumbs — factory sliced is, frankly, useless, producing a dressing with only a fraction of the flavour. Stale whole-

meal crusts are best.

2 generous handfuls of hazelnuts 2 oz (55g) bread crumbs

olive oil salt and pepper

Crush the hazelnuts using a mortar and pestle or by placing them in a paper bag and bash-ing with a rolling pin or similar. Then add the breadcrumbs to the crushed nuts in a mixing bowl. The easiest way to make breadcrumbs is with a grater by hand; at least, it requires less washing-up than a food processor.

Using enough olive oil — and the amount will vary depending on how moist the bread is — work into a rough paste. Season.

Dress the hot, freshly cooked pasta.

PARSLEY AND GROUND ALMOND DRESSING

Almonds, unlike other nuts, are readily available in the ground form because, I pre-sume, of their relatively wide use in baking. The versatility of ground almonds, however, is not confined to confectionery and cakes. For instance, they are a vital ingredient in

Indian kormas, while they can also add richness in the form of a complementary

protein to the morning porridge. They also have their uses in quickly and easily dress-

ing pasta.

1 handful of fresh parsley (dried will not do)

equal volume of ground almonds

2 tablespoons olive oil salt and pepper to taste

Finely chop the parsley. Add the ground almonds, olive oil and then mix to a paste. Season with salt and pepper.

Dress the freshly drained pasta with the mixture.

MUSTARD AND TARRAGON DRESSING

The success or failure of this dressing hinges on the quality of the ingredients. The mustard must be a good vegan mustard — one with whole seeds preserved in either

vegan wine vinegar or spirit vinegar. Likewise, the tarragon — and you can also experiment with other herbs — must be the

very freshest. Unlike the previous sauces and dress-

ings, this one contains no protein to com-plement the pasta so include a nut or pulse

based salad when serving.

2 teaspoons vegan mustard 1 handful tarragon

1 oz (30g) vegan margarine 1 tablespoon olive oil

salt and pepper to taste Blanch the tarragon leaves in boiling water for a few seconds. Refresh in cold water to prevent them cooking any further . Finely chop the leaves and add them with the other ingredients to the freshly cooked and drained pasta. Toss until the herb is well distributed and all the margarine is melted. Check sea-soning and serve.

BASIC DRESSING This is one for when you have next to noth-ing in your store cupboard and simply do not feel in the mood to cook anything too

demanding. As with the mustard and tarragon dress-

ing, there is no complementary protein, so you may like to add a few nuts or, say, a tin of kidney beans if such foods are at hand.

2 tablespoons extra virgin olive oil salt and pepper to taste

Add the olive oil — extra virgin if possible because that is the type with the most taste — to the pasta along with the seasoning and toss. Check for taste and adjust salt and pep-per if necessary. Serve immediately.

Richard's first vegan cook book, Cook Vegan, will be published shortly by Ashgrove Press. See the Summer 1993 Vegan for a review and ordering details.


Compassion in World Farming's Campaigns Officer, Phil Lymbery brings us up to date on the pig industry's pursuit of still greater automation

PORCINE fc^H BIO-MACHINES £ £ Meat has become an indispensable item

on the daily menu". So says the farm-ing magaz ine , Missel-Pigs, be fore

claiming that pork now accounts for 40% of global meat production. Pigs now contribute more to world dinner plates than any other animal.

Huge resources are amassed to force even more pigmeat down the throats of a public soaked in saturated fat. In Britain alone, over £6 mill ion has been earmarked by the pig industry to pump out its latest sales message. However, the relentless sales drive and meat industry hype conveniently forgets the hid-den tale of the ' l i fe ' of the pig down on the factory farm . . .

T r a p p e d

Cha ined to the f loor , the sow screamed repeatedly in terror. She thrashed wildly and knocked against the cold metal bars of her stall in a desperate attempt to escape. Here she was to remain throughout her 16 week pregnancy. She was able only to stand up or lie down on an uncomfortable floor of con-crete or slats.

This is how many sows react when first tethered on the factory farm. The animals have a strap or collar put around their girth or neck. This is then chained to the concrete

floor or to the bars which run for three-quar-ters of the sow's length. The rear end is left open for easy access by the boar. Alternatively, sows are often trapped in fully enclosed metal stalls. Kept in rows like bio-machines, the sows' living conditions are a million miles away from the animals ' instinctive call of the wild.

Pigs are naturally intelligent animals with an intelligence level equivalent to that of the average dog. They are sociable creatures which, if allowed, will roam around wood-land borders in groups using their sensitive

Over 80% of British sows are forced to endure motherhood

behind bars

snouts to root out tasty pieces to eat. Contrary to popular myth, pigs are scrupu-lously clean animals. If given the opportuni-ty they will dung and urinate away from their lying area. The reputation for being dirty ani-mals comes from the pigs' habit of wallow-ing in wet mud during hot weather to keep cool.

However, in dry stalls or tethers, preg-nant sows are denied companionship and fresh air. They often do not have adequate lighting, whilst exercise is out of the ques-tion. They are even denied the dignity of being able to turn around.

Thankfully, these close confinement methods of keeping pregnant pigs are soon to be banned in the UK following a success-ful campaign led by Compassion in World Farming. The same cannot be said of many other countries within the European Community where sow stalls and tethers are still widespread.

Motherhood Behind Bars

Before giving birth a sow will instinctively build a large nest of leaves, grasses or straw in which to have her piglets. But motherhood for many sows on today 's factory farm means confinement in the farrowing crate — a metal crate so narrow that the sow can only stand, sit or lie down. Pinned down in this way and with no straw available, her strong instinct to build a nest is completely frustrat-ed.

The sow will be shut in her crate for about a week before farrowing (giving birth). Imprisoned, she will remain here until her piglets are prematurely and forcibly weaned, usually at 3-4 weeks old. All this time she cannot exercise, even standing up and lying down are difficult, and she is completely pre-vented from turning around. The carted sow is not allowed to be a mother, just a milk machine for her suckling piglets. Over 80%


of British sows are forced to endure mother-hood behind bars.

A week after losing her piglets, the sow is again made pregnant. She will either face the attentions of the boar or, increasingly, she may be artificially inseminated. Again and again she will be made to pump out lit-ter after litter of piglets until finally worn out. Her reward for a life of productivity? — slaughter.

Chopped Tails and Smashed Teeth

Within days or hours of being born, the tiny piglets are often subjected to routine mutila-tions. One commonplace mutilation is to clip the piglet's teeth within the first week of life. It involves smashing the piglet's teeth almost down to gum level, usually without an anaesthetic, or the presence of a vet.

A second common practice is to dock the piglets' tails, again usually within the first week of life. Within this time, farmers can legally chop off the top of a piglet 's tail without administering an anaesthetic to quell any pain. Again, a vet is not legally needed.

Castration of male piglets is still carried out on some farms. This painful mutilation is often performed without an anaesthetic before the piglet is two months old. The rea-son? — meat trade fears over "boar taint", strong taste associated with pork from uncastrated animals. Clearly, these young animals are being punished simply to suit dubious taste preferences.

Apologists within the farming industry tells us that these mutilations are necessary to safeguard the welfare of the animals themselves. They tell us, for example, that

This rearing system epitomizes the push-button farming era

with electronically controlled heating, lighting and ventilation

inquisitive pigs growing in modern day fat-tening houses will chew at whatever comes in front of their noses. If the tails of the young animals were not docked, then their penmates would chew and bite at this appendage, possibly leading to infections or cannibalism. So there you have it! Tail docking is supposedly good for pigs!

However, the real reason for these muti-lations can be seen when we examine the housing conditions for pigs on the factory farm. Young pigs are reared in cages or

small pens. They are commonly crowded together under barren and darkened condi-tions. They are often forced to live on uncomfortable solid or slatted floors with no straw bedding. It is the barren and crowded conditions that often lead to the develop-ment of behavioural problems in the pigs, such as excessive fighting, tail biting and cannibalism. Tail docking and teeth clipping are clearly examples of how animals are mutilated to make them fit a perverse hus-bandry system.

Caged

After being forcibly removed from their mother's side, the young pigs (called "wean-ers" at this stage) are often transferred to a darkened building containing rows of sin-gle-tiered metal cages, known as a flat deck house. This rearing system epitomizes the push-button farming era with electronically controlled heating, lighting and ventilation, and with perforated or slatted metal floors to allow dung to fall through. In each dense-ly stocked pen, no bedding is provided for the playful little pigs.

After a few weeks, the growing pigs are transferred to the fattening house. The most popular trend in fattening houses amongst today's factory farmers is the fully-enclosed house made to varying designs. Again, the most intensive systems will force the dense-ly-stocked pigs to live on uncomfortable slatted or concrete floors without bedding.

Some young pigs are selected as replace-ments for the breeding herd. The others are quickly fattened and then sent to face the slaughterer 's knife when only about 20 weeks old.

T h e i r Mothers Slain

Expansion and intensification of the pig industry has led to an increase in the poten-tial for disease. In an attempt to minimize the disease threat, specialist pig breeding companies have adopted the Specific Pathogen Free (SPF) method of producing virtually disease-free piglets.

Shortly before a pregnant sow is due to give birth, she is killed. Her entire womb is then removed and transferred to a sterile room. Workers then cut open the womb and remove the piglets for rearing under disease-free conditions.

This seemingly ritualistic procedure is the most commonly used SPF method of delivering piglets. Alternatively, some sows

undergo a caesarean under the cover of a sterile bubble. The piglets are surgically removed and similarly reared in a sterile environment.

As well as to help combat the ever pre-sent disease threat on factory farms, the SPF method is also seen as a good way of speed-ing up the genetic ' improvement ' of pig breeding stock. Although only used on a rel-atively small proportion of the breeding herd, SPF is now used extensively in Europe. USA, South America, Australia and China.

Souped-up and Clapped Out

Farming methods geared toward high pro-duction levels at almost any cost are often pushing animals to the edge of their physical limits and beyond. This is nowhere more apparent than on today's factory farm.

Modern, high-producing "super sows" are being driven so hard that they are liter-ally breaking down. Leg problems and lameness due to high production is now a major cause of sows being cul led. According to a recent study, one in f ive young female pigs on several Suffolk farms were described as having severe leg prob-lems. In some herds nationally, as many as 45% of animals have been sent prematurely for slaughter in one year, due to lameness.

Modern breeding pigs are now so fast growing and highly productive that the crat-ed young mothers are often unable to eat enough food to cope with suckling their piglets without losing bodyweight . As a result they may suffer brittle bones which can lead to pelvic or spinal fractures, as well as other bone breakages. Young breeding pigs are now also prone to developing painfully bruised leg joints, causing lame-ness.

Porcine bio-machines are being driven ever faster down the madness motorway, Just when you were thinking that someone might feel a twinge of compassion and apply the brakes . . .

A new high producing super sow com-plete with extra teats is now available to pig farmers in yet another push toward greater productivity. The sows have been souped-up by crossing a Chinese breed with com-mercial pig breeds. The result is a hybrid which has even larger litters, and 14-16 teats — compared with the normal sow quota of 12 teats. The great attraction for the industry is that each hybrid sow is said to be capable of producing about 30 pigs per year. That's an extra 4 - 5 pigs annually over con-

Tlw Vef;an. Spring 1993 21

ventional breeds. This latest development began in 1987

when a n u m b e r of Ch inese Meishan pigs were f lown to the UK. This breed is prized for its prol i f icacy and mothering abilities. Cross breeding has managed to produce an animal with the desired advantages of the Meishan, but in a form tailored to the exact-ing r e q u i r e m e n t s of the meat industry. Factory f a rmers can now expect their far-rowing cra tes to play host to the latest in high pe r fo rmance pig production. It is too early to say what problems this latest twist will c a u s e fo r the an imals , but the trend toward greater suffering looks set to contin-ue.

C o m p u t e r R e a r i n g

Already in highly prol i f ic pig breeds, the sow somet imes gives birth to more piglets than she has teats for. This presents the pig f a r m e r with a problem of how to rear the extra piglets. Of course the industry has the answer — rear them artificially!

A computerized system has now been produced that can rear piglets from the age of five days old. The idea is that the

Porcine bio-machines are being driven ever faster down the

madness motorway

stronger, hungrier piglets from oversized lit-ters will be mothered by machine. In France, where the system has been developed, two extra piglets have been reared per sow annu-ally in this way.

In this factory farming age, the animal production industry continues to push back the boundaries to greater productivity in its perpetual search for profit. Already, farm animals are being pushed to their natural limits to maximize output. The looming spectre of genetic engineering threatens to put these animal 'machines' into overdrive. By altering their genetic make-up, animals will be made to grow even faster, bigger or leaner. What price will they pay in further suffering?

Already, work has been carried out to genetically engineer pigs with an additional growth hormone gene. Plans to market transgenic pigs by the mid '90s are being made by an Australian company in conjunc-tion with Adelaide University. Terrible fail-ures have occurred and animals have suffered as a result. The now well-known example is that of the US Government's pigs at Beltsville with an extra human growth gene. These unfortunate animals turned out arthritic, impotent and had poor vision.

Working for Change

And so the pig industry blunders on, blind to the suffering inflicted upon millions of sentient creatures. It searches frantically for technical quick-fix solutions to the problems brought on itself by the factory farming regime. The general public continue to be told by highly paid spokespersons and glossy advertising that all is well down on the farm.

The fate of these pigs lies in the hands of concerned people everywhere. Yes, vegan-ism is the ultimate solution. But let 's not

And so the pig industry blunders on, blind to the suffering inflicted upon millions of

sentient creatures

throw any babies out with the bath water. It would be a grave mistake to attempt to hold factory farmed animals to ransom whilst we persuade a planet to change its dietary habits. Vegans must continue to be at the forefront of the campaign against factory farming. It is up to us to expose the horrors, and to relieve the suffering of pigs crated and crammed in their millions.

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2 - 3 April 1993

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Details: 061 953 4039


VEGAN VIDEO In the Win te r 1992 Vegan the Society

launched the Vegan V i d e o Fund with the object of raising £5,000 to finance the pro-

duction of a high-quality video highlighting the benefi ts of a vegan diet for the environment , Third World, human health and animal welfare.

As at I February 1993 the Videometer was displaying approximately £1,500 and most of the f i lm f o o t a g e had been ob ta ined . Considering the Fund has been running for just a few months , its p rogress to da te has been encourag ing . C o u n c i l w i shes to record its appreciation for those who have made contri-but ions ( some excep t iona l ly gene rous ) and asks all readers, supporters of the Society and vegans everywhere who recognize the need for a promot iona l v i d e o to cons ide r mak ing a donation — whatever amount suits! Be it £1 or £500, i t ' s equally welcome.

Vegan Video Fund Donors (Contributions received before 1.2.93)

Bob Antonini • Wendy Aprilchild • Anne Barr • Sylvia Bates • Alan Bestwick • Andrew Bird •

Wynne Boulding • Suzanne Bradshaw • E Brand-Harvey • Anne Brown • Colin Brown • Sandra

Buck • Jill Burman • T&M Burnett • CALF • David Carmichael • Susan Casson • Alison Chadwick •

Alan Clayton • Graham Cole • M Connell • Taylor Cresswell • B Cuffley • JSH De Hartog • Colin

Denchfield • Fiona Dickson • Tony Dolan • Nathalia D'Onofrio • Angela Dowd • Karl

Drinkwater • Phillip Duckworth • Ian Duncan • Phoebe Eadie • Helen Ellery • Derek Evans •

Alison Everard • Robert Felstead • LD Findlay • Beverley-Jo Fisher • Christine Fitton • Andy

Fletcher • J&H Fox • Janice Gale • B&L Gamsa-Jackson • Phil Gedling • D Gobbitt • Kevin Goldup • R Hall • Sharon Hammond • K Hansen • Robert

Hardie • Harrison Family • Nicholas Haworth • Martin Hill • June Holder • Jennifer Holley • Mrs

LV Hughes • Peter Hurd • Elizabeth Ingham • Karen Jeffery • Arthur Johnson • Simon Kellett •

Clive Kennard • Philip King • David Lee • Richard Lucas • Magor Family • Ann Markey • J&B

Marshall • David Matthews • A Maw • Joseph Mawdsley • Abbie Maxwell • Angela McEntee • Chris McGeever • Dr D McLean • John Medlin •

Pauline Minton • Lynne Mitchell • Andrew Morris • Alexandra Murphy • GJ Nelder • Gordon

Newman • Yvonne Nicola • Douglas Noble • Sally O'Leary • Stuart Parkinson • Jim Payne • Pearson

Family • Susannah Peat • Gillian Price • Joey Ramone • Paul Rangecroft • Carol Rapsey • Sally

Reardon • Paul Ridden • Ben Rimmer • George Rodger • Gabby Rolfe • M Rossiter • Janet Rudman

• Russell Salton • Jane Scott • B Shaill • E Shipstone • Geraldine Simms • Alan Smith •

Helena Smith • Ian B Smith • Mark Smith • Marian Stanton • Christopher Steel • Colin Stephenson • Julie Stocks • Margaret Suddaby • Liz Suffield •

Linda Thacker • Norma Thompson • Tim Thompson • Paul Tillsley • Mark Townsend •

Michael Traub • G Unsworth • Ruth Urquhart • Hertz van Rental • Graham Waite • Bill Wakelam •

Carol Wakeling • Janet Wilson • Stewart Wright

The Fund's target is £5,000 The Vegan an<\ the 'Videometer' will keep you informed of its progress.

Unless anonymity is requested the names of those donating to the Fund will appear in future issues of T h e V e g a n .

VEGAN VIDEO FUND DONATION COUPON Please accep t my dona t ion of £ ( c h e q u e / P O p a y a b l e to ' T h e V e g a n S o c i e t y ' )

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


Reviews

S i m p l y V e g a n David Scott Thorsons £6.99 Pbk, 176pp

Simply Vegan intends to show that vegan food is flexible and delicious and can be prepared simply with ordinary ingredients from a well stocked kitchen. I would dispute that all the recipes are "simple" but the book cer-tainly fills a large gap by provid-ing authentic cuisine from around the world — especially India, Southeast Asia and the Middle East. The dishes are vegan in their own right too — not merely adaptations of other recipes. This is a real boon for well-travelled vegans who have tasted something delicious abroad and been unable to recre-ate it at home.

After a very brief explanation of the vegan diet and resume of the main food groups there is a very comprehensive and infor-mative section on unusual ingre-dients for those unfamiliar to veganism. The recipes them-selves are divided into soups, starters, salads, vegetables, grains, pasta, noodles, beans and desserts. They range from very basic everyday fare to the more exotic, are easy to follow, and include a useful description of what the recipe is, where to obtain unusual ingredients and ideas for substituting them.

The bean and grain sections have helpful tables telling you how to cook the enormous range available but I was disappointed

there were no recipes incorporat-ing millet, buckwheat or barley in the latter.

My only real criticism is that despite acknowledging that honey is not acceptable to some vegans (it states quite categori-cally in the introduction that bees are not killed to make it!) it is still included in some of the savoury and virtually all the dessert recipes without any alter-native — e.g. maple, barleymalt, rice or date syrups. Alcohols such as sherry, red wine, cider, kirsch, brandy and vermouth which may not be vegan are also included.

Notwithstanding this, I think the book is an interesting and inspiring collection of recipes and if, like me you are tempted by four fruits soup, potato gnoc-chi with horseraddish sauce, cracked wheat and okra pilau or carrot and almond pudding then this will be a welcome addition to your kitchen. • Amanda Sweet

CAMPAIGN FOR THE ABOLITION OF

ANGLING

ANGLING THE NEGLECTED BLOODSPORT'

Campaign lor the Abolition of Angling. P.O.Box 130, Seveooaks.

Kant. TN14 5NR Telephone: 0272-441175/0836-27975®.

A n g l i n g the Neglected Bloodsport CAA VHS Video Approx. 18 minutes £6.0<> (p&p inci.) *

In eighteen minutes this film can convince you that angling is as in need of prohibition as is foxhunt-ing. Excellent underwater sequences, scenes of appalling insensitivity and a very compre-

hensive narrative combine to produce a video which will give a great impetus to the campaign to abolish fishing.

Opening with a series of chal-lenging questions designed to probe the viewer's assumptions about fish the film goes onto refute categorically the nonsensi-cal notion that fish cannot expe-rience pain. You will find yourself cringing at the visual catalogue of abuse which out of ignorance or indifference anglers met out to their catches in the following sequences.

After showing fish dragged, struggling and suffocating into our world a nice touch is a scene of a man, head plunged beneath the water struggling for air. The point should not be lost. Consideration is also given to the anglers' hollow defence that their catches are returned live to the water. To what fate? Death from exhaustion, infection or predation for many fish will come as a surprise to most view-ers.

To inflict similar suffering — we are told — on fish in a British laboratory would require a Home Office license (for what that's worth), yet millions of fisher folk are free to injure and abuse fish at will, unlicensed, untrained and unsupervised.

For viewers unmoved by the plight of our piscine friends, spare a thought for other wildlife. X-ray photographs depict the final painful resting place of lost hooks and sinkers in the bodies of waterbirds. Discarded line enmeshes birds and animals and growing ever tighter may penetrate flesh and sever limbs. Disturbance from anglers may prevent otters from recolonizing former haunts and mink, gooseanders and cor-morants. as predators of fish, are often trapped and shot on many waterways.

The film closes with a roundup of the history of the CAA and an urgent call for help in its campaign. Congratulations are deserved for producing this absorbing, visually effective and factually accurate campaigning tool. • Ralph Cook

* Available from the Campaign for the Abolition of Angling. PO Box 130. Sevenoaks. Kent TN14 5NR

THE HEW WHY YOU

DON'T NEED

NEAT 1 This book will change your life.

I t may even save it*

-

PETER COX

The New W h y You Don't Need Meat Peter Cox Bloomsburv £10.99 Pbki 278pp

At first glance you may be for-given for dismissing The New Why You Don't Need Meat as merely a repackaged update of its famous predecessor. Furthermore, if you have the original on your bookshelf at home (as I do) you might be tempted to think you don't need a second 'copy'.

Well, think again because this is not a duplicate, but a true sequel. Six years after the highly successful publication of his first book. Peter Cox effectively picks up the story where he left off. There have been many signifi-cant changes in the intervening time — most notably a massive rise in the number of vegetarians — and many of his early warn-ings about the hazards of meat eating have been proved to be accurate e.g. BSE in cows.

This book contains a wealth of previously undisclosed infor-mation and represents one of the most powerful tools you will ever have at your disposal — irrefutable evidence to back up your case. Peter Cox is skilled at presenting arguments in a thor-oughly coherent form alongside meticulously collated statistics and facts. In drawing together all the available data from apparent-ly disparate sources, he has done all the hard work for you!

Deliberately written in a familiar, almost conversational style, this book is aimed unashamedly at a mass (as yet unenlightened) readership — meat eaters. The priority is to


convince them to reject meat so references to veganism are tacti-cally tempered. However. Peter himself is a vegan and he strong-ly advocates a vegan diet in pas-sages where he thinks it is appropriate. For example he interviews Dr David Ryde, a vegan GP who has prescribed a vegan diet to many of his seri-ously ill patients with spectacular success.

Vegans will be particularly interested in the chapter 'Apocalypse Cow' which traces the history of BSE or Mad Cow Disease. There is still great con-troversy over whether or not this disease is transmissible to humans; but if, as Peter Cox argues, it is highly probable that humans can contract a form of BSE directly through their eating habits, then the spotlight turns to focus not just on meat, but milk. Since it is in the dairy herd of this country that BSE has reared its ugly head.

Meat's devastating effect on our health is the central theme and it must make nightmare reading for non-vegans. Whilst feeling immensely relieved that I am already a vegan, the main conclusion that I reached on fin-ishing this book was that if one really wants to be sure, all ani-mal products must be avoided and not merely meat. • Louise Wallis

V e g e t a l

A r e s o u r c e p a c k f o r s e c o n d a r y s c h o o l s

Vegetarian Issues — A Resource Pack for Secondary Schools The Vegetarian Society(UK) £12.50 (p&p incl.)*

The pack is divided into four main sections: animal welfare.

ethics and religion, nutrition and health, environmental damage and the developing world. All major areas of animal farming are covered, with comparison between the specially bred live-stock and their wild counterparts. The dairy industry and its links with veal and beef production is concisely covered, although unfortunately, no mention is made of the leather issue.

Section 2 on nutrition is probably the most important, providing ethically-motivated young people with practical advice to counter worries from parents, including food group analysis and suggested recipes. The health hazards of meat eat-ing are discussed and scientific papers referred to where appro-priate. Throughout the pack, veganism is discussed as an option.

The various environmental hazards of a flesh based diet are examined in section 3, which should be of particular interest to the current population of 'green' minded youngsters. The facts on commercial fishing and fish farming are discussed, hopefully providing a nudge to those dol-phin-loving tuna eaters and fish eating 'vegetarians'.

The links between famine and exploitation by developed coun-tries are covered in detail in the last section. It provokes thought on colonization, multinational companies, cash crops, aid and Third World debt. These issues are so rarely explained, with most people just believing the simplified answers the media and government provide — i.e. that hunger is caused by drought and poor farming methods. Young people need to realize that the decision to give up animal prod-ucts is vitally linked to the non-exploitation of humans and the planet.

Every section ends with an extensive list of activities, giving ideas for follow up work relevant to many different academic sub-jects, but also those to provoke thought, such as visits to local shops to discover what products they sell that are suitable for veg-etarians. The references and addresses for further information mean that this provides a com-plete and very useful tool in edu-cating young people on vegetarianism. • Marianne Macdonald

* Available from VSUK. Parkdale, Dunham Road, Allrincham. Cheshire WA14 4QG

MORAL INQUIRIES

Moral Inquiries on the Situation of Man and of Brutes Lewis Gompertz Centaur Press (Kinship Library) £8.99 Pbk, 160pp

"Who will read this book?" I was asked. Those truly interested in animal rights, not just because it is fascinating from an historical standpoint, but because it comes from a perspective which can usefully add to our thinking today.

Lewis Gompertz, born in 1799 — an age of gluttony, rigid class structure, discrimination and insensitivity (there were 220 capital offences then) — speaks out with clarity in his pleas for respect for all life and the minuteness of his considerations are worthy of a Jain as is his dis-dain for selfishness, vanity and prejudice of all kinds in his fel-low men and women.

His close observation of crea-tures is inspiring. Although his case is argued from conventional philosophical constructs, it has a spiritual dimension which even theological philosophers so often lack as philosophy is all too often mere sophistry and casuistry; modern philosophy desperately so. These have no place for a man who is obviously religious in the best possible sense — his are the highest motives, arising from a recognition of integrity and oneness of life. In this he walks with the great poets and

mystics who always leave mere intellectuals behind.

Sometimes he stumbles, but cannot be blamed as for all his vision (this is something which cannot be learned from books, it comes direct from source as any great gift) complete answers were not available to him. It would take another book to num-ber and answer these questions, but that is another issue.

Gompertz believed that health and strength suffered as a result of the non-flesh diet, but willing-ly lived as an exemplary vegan — and so felt it would be accept-able for others to eat the flesh of an animal which had died natu-rally.

Further he lacked understand-ing of the fact that man can indeed influence the more vora-cious habits of animals, but was of such an open mind he would delight in this knowledge [see Animals Are Equal. Rebecca Hall]. He was obviously aware of all the same questions with which animal exploiters like to confront us in our time and answers well.

Peter Singer's preface adds practically nothing to the book except to show that Gompertz outshone, in many ways, those who like to write about him now.

Jon Wynne Tyson does us a great service in reviving such classics of compassionate thought. • Rebecca Hall

R e v i e w e r s Ralph Cook is a British Union for the Abolition of Vivisection (BUAV) Regional Organizer and for-mer Hunt Saboteurs' Association (HSA) Secretary

Rebecca Hall is a writer, poet, playwright and vegan

Marianne Macdonald is Secretary of the Campaign for the Abolition of Angling (CAA)

Amanda Sweet is a vegan cookery teacher and author of The Vegan Health Plan

Louise Wallis is Vegan Society President and Chair of Council

am


Contacts News Another 12 weeks have

f lown by and it 's time to report on the work of the

Local Contacts yet again! Actually, this is going to become more of a problem as t ime goes by. Those who read the magazine from cover to cover each issue (as I do) will have noticed that the number of Contacts is increasing dra-matically. This is great news. However , it is not without implications. For example, this section of the page will have to get smaller if we are to make space for all of the addresses below! But more Contacts also make more

news! And work for yours truly. Currently, I could report on the work of some 40 people!

To do justice to the sterling work of all the Contacts would be very difficult, and of course, the risk of leaving something out and upsetting someone cannot be ignored. The safest answer is to report nothing — at least nothing specific. As an alternative, and to put the ball in your court, yet again, I 'm going to try to persuade you to get in touch with the Contact in your area.

Since I last made this sug-gestion 6 months ago a num-

ber of Contacts have been delighted to tell me that they have actually been approached . . . and new groups are spring-ing up . . . and events are being organized . . . and recipes are being swapped . . . and new friends are being made. Remember Rachel Keir's letter reproduced in this column last issue? That's exactly what she was explain-ing; she found it very reassur-ing and rewarding to meet so many like-minded people.

1 know this may all sound a little trite but if we can get together, and get ourselves organized, and get the word

'vegan' out there — into the libraries, onto the high streets, into the shops, into the news-papers and into restaurants — then we may begin to see the sort of growth in the move-ment that is so desperately lacking at the present time.

Even accepting the tremen-dous efforts and talents of the staff in the office, they cannot be expected to win this battle by themselves. So, go on. Get in touch with your Local Contact. I 'm sure there'll be something good to come of it —even if you only swap a recipe! And remember, if you do do as I suggest, were they able, the animals would thank you.

Martyn Allen Local Contacts Co-ordinator

LOCAL VEGAN SOCIETY CONTACTS


Postbag

Contributions to Postbag are welcomed, but accepted on the understanding that they may be edited in the interests of brevity or clarity.

Send your letters to: The Editor, THE VEGAN,

7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA

Trade Mark I am concerned about the motion passed at the 1992 AGM to set up a committee to examine requests for the Vegan Society's Trade Mark. It appears that the rationale for such a committee is to exclude some vegan products from carrying the Trade Mark if the company producing it is involved in serious animal abuse in other areas of its work.

While many individual veg-ans, where possible, try not to use these companies, I feel the job of the Society is to promote the use of vegan products, not to pass judgement on companies. I can-not see that there are any clear criteria for such a judgement.

If multinational companies used the Trade Mark on eligible products, millions of people would see it which would be good publicity for the Society and the vegan ethic itself. If the Trade Mark encouraged fast food or restaurant chains to have at least one vegan meal on their menu that must be a good thing. Vegans are in some ways neces-

sarily outsiders in society, and we need to be careful not to wil-fully stay that way. • Neil Johannessen, London

Ed. At the time of writing Council has yet to consider its response to the 1992 AGM ordi-nary resolutions.

Page Waster Is The Vegan so desperate for written contributions that it has to include 'The Recognition of Typical Species of British Vegans' (Winter 1992 Vegan) to fill space? Could you really not find something a bit more inter-esting or relevant for vegans to read rather than waste a whole page? • Chris Sutoris, Gwent

Ed. / thought the item in question was quite amusing. Perhaps I fall into the 'Jokers' category. Am 1 the only vegan attempting to retain my sanity by clinging to a sense of humour ? Or are there other wavs?

Thanks, B u t . . . I am honoured that E S Turner not only read my review of his reissued All Heaven in a Rage but has been kind enough to respond (Winter 1992 " Postbag').

Firstly, the car bomb which injured John Cupper was a responsibility denied by the Animal Liberation Front. Quite clearly it is morally wrong to harm any sentient being and the ALF has always taken every pre-caution to avoid any such harm.

Firebombs have never been used by the ALF. Fur shops and slaughterhouses have been dam-aged by incendiary devices which do not cause the death and destruction of true firebombs which were, for example, respon-sible for the devastation of Dresden, Germany during World War II.

But what about violence against property? How can one be violent to property or equip-ment that has no feelings? A stereotaxic device, a monkey restraining cage, a battery cage... such things cannot react to painful stimuli.

The blatantly political sen-tencing of Ronnie Lee (now, thankfully, free at last) was rec-ognized as such even by those in the animal protection movement who disagreed with his actions and views. The judge himself made it clear that the ten long years were intended as a deter-rent to others. The confidence trick of the Animals (Scientific Procedures) Act 1986 was surely just that? Even the Research Defence Society acknowledged that it would not outlaw a single experiment allowed under the 1876 Act; indeed, it would allow even more.

Notwithstanding the disagree-ments I have with Mr Turner about the new final chapter of his book I would again urge readers to buy a copy. I've still got my first edition (without the con-tentious chapter!). • Robin Webb, ALF Press Office, London

Cook-less Unless you happen to enjoy cooking meals they are a waste of good living time. Hot drinks and soups require boiling a kettle only. I have not cooked anything for over 40 years. • J Maynard. Isle of Wight

F e e l i n g s My case for vegans eschew ing celebrations at Christmas (Winter 1992 Vegan) drew sever-al responses which have a com-mon reservation. That of loss of the good feelings that go with Christmas of communication and yearly get-togethers.

The joy and reflection that the main natural festival would bring on October 31 and November I would naturally encompass those good aspects of Christmas: communality and conviviality, with compassion an additional natural feature. The festival would simply take the place of Christmas, and replace it at a time before the cold has set in, and be without Christmas's hypocrisy, and the slaughter to mammon of the ter-rified turkey.

The Christian Easter is even more abhorrent for the slaughter it involves. The terrible misery by separation (which can be wit-nessed in the cold spring fields), and the fear and trembling may perhaps be imagined. But the scale of the cruelty may be not. The Christian's slaughter for last Easter has been estimated by CIWF at 3'/4 million frisky young lambs/sheep between the end of February and Easter. • Rodney Aitchtey,

M i x e d Blessings It was with mixed pain and plea-sure that I read Dan Joyce's 'Four Wheels Bad, Two Wheels Good' (Summer 1992 Vegan). It was something I had always believed and it made me face up to the fact that I was going to have to do something about my job; would you believe driving instruction?

I am winding down my busi-ness and shall go on foot from now on. The only problem is where to? Who is going to employ a pedestrian vegan with-out skills? • Nona Mankelow, Tunbridge Wells, Kent

Deadline for the S u m m e r 1993 'Postbag': 25 April 1993


Publications & Merchandise PUBLICATIONS SELECTED TITLES T h e A n i m a l W e l f a r e H a n d b o o k Caroline Clough & Barry Kew Fourth Estate A guide to animal welfare and rights; the issues, arguments, leg-islation. organizations and resources. £8.99 (3l5g)

T h e N e w W h y Y o u Don't N e e d Meat Peter Cox Bloomsbury Comprehensively updated expo-sition of the case against flesh-eating. with a vegan slant. £ 1 0 . 9 9 (3I0g)

T h e P o c k e t b o o k of A n i m a l Facts & F i g u r e s Barry Kew Green Print A quickly accessible collection of facts and figures relating to the many animals the human race uses and abuses. All the informa-tion you need — at your finger-tips. £6.99 (225g)

V e g a n C o o k i n g Eva Batt Thorsons £ 5 . 9 9 (270g) The first major cookbook ever published, updated 11992] by the author's daughter. More than 300 simple, nourishing and economi-cal recipes. A classic.

T h e V e g a n Heal th Plan Amanda Sweet Arlington Over 300 recipes, plus nutritional information and hints on buying and storing foods, suitability for freezing etc. £ 6 . 9 5 (370g)

ANIMAL WELFARE H A N D B O O K THE PHILOSOPHY OF

ANIMAL RIGHTS

P O M P T HEED

MEAT Tfcis b o o k will c ltans* y a u r life.

It m a y e v e n s a v e it.

BY IW. TOM REGAN

PETER COX i'HHii'Wim

ANIMAL FACTS' AND FIGURES

Vegan Health

Plan EBMt CM*«00k 1 HE VEGAN s o c i e t y

SIMPLY VEGAN QUICK VEGETARIAN MEALS

WUM

> i lL A PRACTICAL GUI DC TO HEALTHY LIVING

AMANDA SWEET

The Phi losophy of Animal Rights Prof Tom Regan Culture & Animals Foundation (US) Useful, easy-to-follow pamphlet comprising ten reasons for ani-mal rights —with explanations, and ten common reasons [excus-es! against and suggested replies. £1 .99 (45g)

Vegan Nutrition: A S u r v e y of Research Gill Langley MA PhD Vegan Society (UK) The most comprehensive survey ever undertaken of scientific research on vegan diets. Ideal for nutritionists, researchers, dieti-cians, GPs, community health workers, vegans and would be vegans. Includes highlighted major points, easy-to-follow tables, chapter summaries and detailed index. £5.95 (240g)

The Caring Cook: Cruelty-Free Cooking for Beginners Janet Hunt Vegan Society (UK) An easy-to-follow first vegan cookbook, written expressly for those new to cruelty-free living. Offers a comprehensive selection of everyday and special occasion recipes, plus a mass of hints and tips. Durable wipe-clean cover. £3.45 (165g)

Simply Vegan — Quick Vegetar ian Meals Debra Wasserman & Reed Mangels Vegetarian Resource Group (US) A comprehensive guide to easy vegan living, including an easy-to-understand section on nutri-tion. Each recipe contains a breakdown of calories, protein, carbohydrates, fat, calcium, iron, sodium and fibre. £6 .95 (315g)

• All titles are paperback, unless otherwise indicated * A number of titles listed here lack a vegan perspective but have nevertheless been included on the basis of their informativeness « For full details of the Society's range of publications and merchandise, please send an SAE marked 'P&M\


REMAINING TITLES Animal Rights/ Liberation Animal Liberation. Peter Singer. Thorsons £8.99 (550g) Animal Liberation: A Graphic Guide. Lori Gruen, Peter Singer & David Hine. Camden Press £4.95 (265g) Animals' Rights. Henry Salt. Centaur (hdbk) £12.00 (430g) Chicken & Egg — Who Pays the Price?. Clare Druce. Green Print £3.99(l35g) Fettered Kingdoms. John Bryant, Fox Press £4.90 (200g) The Case For Animal Rights. Prof Tom Regan, Routledge £9.99 <495g) The Cruel Deception: The Use of Animals in Medical Research. Robert Sharpe, Thorsons £7.99 (340g) The Dreaded Comparison: Human and Animal Slavery. Marjorie Spiegel, Heretic £3.95 (130g) The Rose-Tinted Menagerie. William Johnson, Heretic £8.95 (390g) The Sexual Politics of Meat, Carol Adams. Polity Press £8.95 (355gJ The Struggle For Animal Rights. Prof Tom Regan, International Society for Animal Rights (US) £4.50 (240g)

Voiceless Victims. Rebecca Hall. Wildwood £6.95 (385g)

Cookbooks Gourmet Vegan, Heather Lamont, Gollancz £5.99 (I45g) The Single Vegan. Leah Leneman, Thorsons £4.99 (220g) The Vegan Cookbook. Alan Wakeman & Gordon Baskerville, Faber & Faber £6.99 (375g)

Home & Garden Home Ecology. Karen Christensen, Arlington Books £5.95 (5l5g) Forest Gardening. Robert A de J Hart. Green Books £7.95 (340g) Veganic Gardening. Kenneth Dalziel O'Brien, Thorsons £6.99 (270g)

Nutrition & Health Pregnancy, Children & the Vegan Diet, Michael Klaper MD, Gentle World (US) £5.95 (355g) Vegan Nutrition: Pure & Simple. Michael Klaper MD, Gentle World (US) £5.95 (250g)

Reference Guides The Extended Circle. Jon Wynne-Tyson, Centaur £7.50 (580g)

Background Reading Abundant Living in the Coming Age of the Tree. Kathleen Jannaway, Movement For Compassionate Living £1.50 <55g) Compassion: The Ultimate Ethic (An Exploration of Veganism), Victoria Moran, American Vegan Society £4.95 ( I90g) Food For a Future. Jon Wynne-Tyson, Centaur £4.99 (150g) Food: Need, Greed & Myopia. Geoffrey Yates, Earthright £3.95 (>85g) The Non-Violent Revolution — A Comprehensive Guide to Ahimsa. Nathaniel Altman, Element £7.95 (270g) Why Vegan?, Kath Clements, GMP £3.95 (120g)

The Vegan Magazine (Quarterly.) Four issues. Please stale first issue. Price includes p&p. £6.00 Current issue £1.25 (llOg) Back issue/s. Please state. 50p each (H0g)

Leaflets (Prices include p&p) • General A5 (Price includes p<£p)IOO —£1.75; 500 —£5.95: 1,000 — £10.50: 2.000 — £19.25

• Are Your Meals Costing the Earth? KM) — £2.50 <660g) • Good Health 100 — £2.50 (66Og) • Milk Marketing Fraud 100 — £2.50 (660g) • Slaughter of the Innocent 100 — £2.50 (660g) • World Tragedy 100 — £2.50 (660g)

MERCHANDISE Multi-Purpose Cards — Four origi-nal vegan-oriented cartoons by Pete Donohue. Blank inside. Recycled card and envelopes. Black and red on white. 95p (50g)

Poster — 'Blood Curdling' anti-milk poster by Paul Evans. Recycled paper. Red. pink, green and black. 45p( /5g)

Q Cards — Set of 10 different post-cards with telling animal rights quotes. Recycled card. Assorted colours. £1.50 (25g)

Writing Pad — Pad with 50 sheets A5 size bond recycled paper. Each sheet printed 'From a supporter of the Vegan Society'. Green and black on white. £1.75 (185g)

ORDER FORM Descr ip t ion W e i g h t Q u a n t i t y C o s t

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Pos tage & P a c k i n g 4 0 1 g - 5 0 0 g — £1.15 9 0 1 g - 1 0 0 0 g — £2.10 Plus p & p £ U p to lOOg — 45p 5 0 1 g - 6 0 0 g — £1.35 1001g-2000g — £3.45 101g-200g — 65 p 6 0 1 g - 7 0 0 g — £1.55 2 0 0 1 g - 4 0 0 0 g — £4.45 Donat ion £ 2 0 1 g - 3 0 0 g — 80p 7 0 1 g - 8 0 0 g — £1.75 4 0 0 1 g - 6 0 0 0 g — £5.00 3 0 1 g - 4 0 0 g — 95 p 8 0 1 g - 9 0 0 g — £1.90 6001g+ — F R E E T O T A L £

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Sub total £


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Eire and overseas: Customers must increase T O T A L payment by 40% to cover additional surface rate postal charges . Payment must be made by sterling International Money Order or by sterling cheque drawn on a British bank. Cheques/POs should be made payable to 'The Vegan Society ' .

Name Address

Post code Tel

R e t u r n to: T h e Vegan Society, 7 Bat t le R o a d , St L e o n a r d s - o n - S e a , E a s t Sussex T N 3 7 7AA. (0424) 427393.


Noticeboard

D i a r y D a t e s Mar Veggie Pledge Month. Organizer: Animal Aid, 7 Castle Street, Tonbridge, Kent TN9 1BH. 0732 364546.

14 Mar Demonstration, Camden Boots. 173 Camden High St, London, 1.30-5.30pm, every Sun. Contact: LBAG, c/o Alara, 58 Seven Sisters Road, London N7 6AA.

17 Mar Leafleting for animals and birds, London railway sta-tions, every Wed. Contact:

19 Mar Launch of a Leamington Spa animal rights/welfare group. Labour Party, 40 High St. Leamington Spa, 7.30pm. Contact: MASG, 021 705 3050.

23 Mar Launch of a Rugby ani-mal rights/welfare group. Friends Meeting House. Regents Place, Rugby, 7.30pm. Contact: MASG, 021 705 3050.

26 Mar Launch of a Coventry animal rights/welfare group. Malt Shoval Public House, Spon End, Coventry, 7.30pm. Contact: MASG, 021 705 3050.

30 Mar Webbs Poultry Slaughterhouse Demo, Winchester, 10.30. Details: Winchester Animal Concern 051 648 0485.

2-3 April Grand National Demo. Aintree, Liverpool. Details: 061 953 4039.

4 April March Against Flamingoland. Meet 12 noon. Eastgate Car Park. Pickering. N Yorks for 4 mile march. Details:

Flamingoland Dolphin Campaign, PO Box 11, SEDO, Manchester M18 8GU.

10 April Animals in Need Day. Details: Animals in Need, PO Box 2500, Bradford, W Yorks.

17-24 April World Laboratory Animal Week. Details: NAVS, 081 846 9777.

24 April World Day For Laboratory Animals. Assemble I-2pm. Hyde Park. London. March to Trafalgar Square for Rally at approx. 4pm. Followed by exhibition at Westminster Central Hall. Details: NAVS, 081 846 9777.

6 May No Fish Day. Details: Animal Concern, 041 334 6014.

8 May National March and Rally Against Live Exports. Assemble 12 noon. Reformers Tree, Hyde Park. London. March moves ipm for Trafalgar Square. For details send an SAE to: NOW, St Josephs, Souldern, Bicester, Oxon OX6 9LA.

15 May "Be Fair to the Animals Fayre', Ipswich Town Hall, 10am—4pm. Co-hosted by Suffolk Vegans.

National Demonstration, March & Rally against Wellcome Laboratories. Assemble off Eden Park Road, Beckenham, Kent. 12 noon. Speakers include Robin Webb. Contact:

29-30 Wales Vegan Festival. Details: Wales Vegan. Bron vr Ysgol. Montpellier Park, Llandrindod, Powys LD1 5LW.

5 June National Demo Against Glaxo. Gunnels Wood (off AI South). Stevenage. Herts. Details:

5-6 June Animals" Defenders Veggie/Vegan Marathon & Sports Weekend and Fair. Shipley Country Park. Heanor. Derbys. Contact:

11-13 June Living Without Cruelty Exhibition. Kensington Town Hall. London. Details: Animal Aid, 0732 364546.

12-19 June National Anti-Angling Week. Details: CAA. 0836 279758.

19 June Day of Action Against Boots. Details: LBAG, c/o 58 Seven Sisters Rd, London N7 6AA.

Scribes Against Viv isect ion The first pamphlet produced by Writers Against Experiments on Animals costs 50p (p&p incl.) or £2.50 for six. Orders to: WAEA, Wessington Court. Woolhope, Hereford HR1 4QN.

V e g a n Parents Penalized Katharine Gilchrist has launched a petition to persuade the Department of Health to allow vegans in receipt of Milk Tokens to exchange them for soya milk instead of cow's

Altered Name The Athene Trust has changed its name to Compassion in World Farming Trust.

Disorder 'Cathy' would like to hear from vegans who have experienced, or are experiencing an eating disor-der. Write to:

Discount Extra A \0% discount is offered to members and associates at: Cambridge Health Food, 5 Bridge Street, Cambridge CB2 IVA. 0223 350433.

Animal Shop Animal Amnesty's Campaign Centre and Shop sells a wide range of merchandise — including vegan cosmetic and toi-letries. Visit: Haven — Products Without Tears, 62 Thornton Street, Newcastle NEI 4AW. 091 232 5950.

Funds Avai lable! The Marchig Animal Welfare Trust seeks more applications for grants! Applications should meet one of the following criteria: encourage initiatives designed to improve animal welfare: promote alternative methods to animal experimentation and their practi-cal implementation: promote and encourage practical work in pre-venting cruelty to animals. Contact the Administrator at: Sheepdrove Cottage, Sheepdrove, Lambourn, Berks RG16 7UR.

Global Lingo Verda-Esperanto-Globgardoj-Asocio (VEGA) has been set up to: establish contacts and corre-spondence between groups and individuals concerned about green values and ethical lifestyles; publish a newsletter. It uses the international language Esperanto. The annual subscrip-tion is £5pa. Please state if a free Esperanto correspondence course is required (you will understand most of the newsletter in 5-6 easy lessons!). Details:

A G M Video An amateur videotape record-ing of the 1992 AGM is avail-able from the Vegan Society for £6.95 (p&p incl.)

Anti-Hunt Petition The National Anti-Hunt Petition calls on HM Government to allow Parliamentary time for a full debate and free vote on a proposal to ban hunting with

i animal AMNESTY


hounds. For a copy send an SAE to: NAHP, c/o HARC. PO Box 66. Broxboume, Herts EN 10 6LU.

McLibel McDonalds is continuing its action — initiated in September 1990 —against two members of London Greenpeace. Dave Morris and Helen Steel, for allegedly distributing libellous material. Legal aid is not avail-able for such cases and defence costs are crippling. Those wish-ing to support Helen and Dave can send a donation to: McLibel Support Campaign, London Greenpeace, 5 Caledonian Road, London Nl. OS! 837 7557.

o u ~ Students for Ethical Science aims to end the use of animals for teaching and research in the Open University. Send an SAE to: Students for Ethical Science, 18 Woodrow Crescent, Knowle, Solihull, VV Midlands B93 9EF.

Hunger Trek Copies of the issue of New Internationalist featuring an excellent 24-page comic strip parody of Star Trek — 'Starve Trek' — are available for £ 1.50

from:

All proceeds to the Vegan Society.

Local Groups (See also 'Contacts News')

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

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

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

Y Figan Cymreig (The Wales

Vegan) Bronyr Ysgol, Montpelier, Llandrindod, Powys, Wales. Bilingual quar-terly. Annual subscription: £1.50.

The Vegan Business Connection has reformed and would be pleased to hear from anyone interested in supporting the venture. Contact:

The Vegan Bikers Association aims to promote veganism amongst motorcyclists and set up a fund for the purchase and distribution of alternatives to leather. Newsletter: 'The Long Road'. Enquiries:

The Vegan Community Project exists to form a contact

network between people who are interested in living in a vegan community and to estab-lish one or more such communi-ties. While some of its members seek merely to live close to other vegans, others wish to establish a vegan land project or centre for the promotion of a vegan lifestyle. Newsletter sub-scription (4 issues): £2.00. Contact:

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

The Movement for Compassionate Living — the Vegan Way seeks to spread compassionate understanding and to simplify lifestyles by promoting awareness of the connections between the way we live and the way others suf-fer, and between development, consumption and the destruction of the planet. Co-ordinators:

y,

Vegans International co-ordi-nates the promotion of vegan-ism, encourages the formation of new organizations, and orga-nizes an annual vegan festival. Contact:

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


Classified ACCOMMODATION

V E G F A M (Devon). Voluntary adminis-tration assistance required. Accommodat ion offered in exchange for property maintenance. Tel. 0462 456294.

ACCOMMODATION WANTED

V E G A N S E E K S caravan/cottage with land to rent, to establish organic garden, preferably Scotland. Contact:

ACTIVITY HOLIDAYS

\egi\/enfures Activity & Sightseeing Holidays • Great Vegetarian / Vegan Food

.-Holidays include: • INDIA • SOUTH AMERICA • N O R W A Y — cross-country slci-ing • IRELAND, dolphin cncounlcrs • L A K E DISTRICT, fell walking • NORFOLK, house panics • PARIS W E E K E N D S

For details, please write or phone

Tel: 0621 784285

ANIMAL CARE M E A T - F R E E C A T S ! Vegan supple-ments for home-made recipes. SAE: Katz Go Vegan, 7 Battle Road, St Leonards-on-Sea. East Sussex TN37 7AA.

BUSINESS OPPORTUNITIES

A R E Y O U I N T E R E S T E D IN I N V E S T -I N G in an established vegan and vegetari-an restaurant in Hastings? It could be as part of a would-be co-op or renting or in any other interesting capacity. Phone (0424) 460888/439291 and ask for Antonia.

COURSES R E N E W A L O F T H F W A Y — Spring rite of passage. Christian, Hindu. Bhuddist Easter retreat. Vegan food. Wales. April 8 - 1 1 . £ 8 5 . 0 8 6 5 717173.

EATING OUT

THE BAY TREE

the vegetarian cafe Open even day (except Monday)

10am-9pni

All food is dairy and egg free.

403 Great Western Road. Kelvinbridge. Glasgow. Tel: 041 334 5898

a workers' co-operative

HOLIDAY ACCOMMODATION

C O M F O R T A B L E homely lochside Victorian House. Glorious views. Tasty vegan/vegetarian meals freshly prepared.

C O R N W A L L . Spacious self-contained holiday flat over-looking picturesque estu-ary, sleeps 4. vegan owners. SAE: Blackaller. Meadowlands. The Saltings. Lelant. TR26 3DL (0736) 7524IX.

C O R N W A L L : Vegan B&B EM. no smoking. Amrit House Retreat. 24 Tregew Road. Flushing. Falmouth. Cornwall TR11 5TF. 0326 377529.

M I D W A L E S . Staylittle (Centre Alternative Technology. Machynlleth. 15 miles). Vegan/vegetarian B&B. Non-smoking B&B £1 Ipppn. Optional evening meal £6.50. Tel 05516 425.

N O R T H P E N N I N E S . Wholefood vege-tarian/vegan guesthouse. E.M. Licensed. No smoking. Tea/coffee/washbasins all rooms. Spectacular scenery. Brochure

S T I V E S , Cornwall vegetarian/vegan guesthouse overlooking St Ives Bay, close to Carbis Bay ' s beautiful golden sands, station and St Ives picturesque harbour. Delicious vegan/vegetarian menus, ensuite rooms, tea making facilities, central heal-ing. Children welcome. Brochure:

S C O T T I S H H I G H L A N D S Near Kyle of Lochalsh. vegan B&B in modern bunga-low with spectacular views. Ideal centre for exploring Skye and Lochalsh. B&B £14. optional E.M. £8.

S E L F C A T E R I N G (holiday) accommo-dation (Lydford. Devon) at V E G F A M ' s HQ. Tel. 0462 456294.

S H R O P S H I R E . Bentley House. I8C house in unspoilt countryside, close Ludlow, Strettons. Ironbridge. Exclusively vegetarian/vegan wholefood. Vegan pro-prietors. Central heating. No smoking. B&B. EM. packed lunches. Tel. 05887 255.

S O M E R S E T . Exclusively vegetarian guest house. All meals vegan. Bordering Devon and Dorset. It is an ideal base for touring, walking or relaxing in our 16th century house. Crewkerne 0460 73112.

STAY V E G A N IN W E S T C O R K . Self contained accommodation with self cater-ing facilities and en suite bathrooms. Peaceful wooded surroundings. Ideal for touring, cycling or walking. Green Lodge. Trawnamadree. Ballylickey. Bantry. Tel. 010 353 27 66146.

S U P E R B B & B accommodation (vegans/vegetarians catered for) in real lighthouse. Wedge-shaped rooms, waterbed room, flotation tank, pyramid meditation room & W. Reich 's orgone accumulator. Great for couples or small groups. Very peaceful & relaxing. Tel: (0633) 810126.

S W A N S E A V A L L E Y . Double or twin bedded room ensuite living room. Well located including breakfast (vegan). £ l2p .p . Optional evening meal £6.50. 0792 830586.

(( Ulocdcate >>

The Saltings, Lelant SI Ives, Cornwall T«t (0736) 753147

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

For further information and brochure please contact

John and Pamela Barrett

LAKE DISTRICT

B E E C H M O U N T Near Sawrey, Ambleside,

Cumbria LA22 OLB VegetarioiVwgon B&B, delightful countiy house

accommodation. Situated in Beatrix Pottei's picturesque village with its olde worlde inn, 2 miles from Hawksheod, take Windetmeie (car ferry) 2 miles. Delicious bieokfost, lovely bedrooms, some en-suite. Also panoramic views of

Eslfiwoite Water.

Tel: 0 5 3 9 4 3 6 3 5 6

r 5 E A r O I N " p 1 Enjoy a relaxing holiday amidst beautiful coastal and moorland scenery - ideal for walking. Spacious Edwardian house over-looking Porlock Bay. Excellent traditional, vegetarian and vegan food. Log fires on chilly evenings. All bedrooms ensuite with tea/coffee making facilities. Special week-end breaks.

Oran Na Mt ara Breathtaking views from this warm and welcom-ing non-smoking guest house set amongst the finest scenery in Britain. Ideally situated on the coast of Wester Ross, we offer spacious accommo-dation, delicious vegan and vegetarian food and lovely views across Lock Ewe from every room. Perfect for touring walking, bird watching or just relaxing with our shelves of books. Self catering flat ana caravan also available.

For details please write to:

s/c b&b

V E G A N B&B. 4 miles south of Kendal. Strictly no smoking. Children welcome. Packed lunches & evening meals avail-able. Tel:

W H I T B Y . Falcon Guesthouse. B&B. vegan/vegetarian. Quiet location, seven minutes walk from centre and harbour. Lounge and sunny breakfast room. Parking on street near house. Tea making equip-ment. £12 (child reductions). Tel. 0947 603507.

Y O R K S H I R E DALES. Limestone scenery vegetarian/vegan guesthouse opening April 1993. Home cooking, open fires, non-smokins.

MAIL ORDER H I G H QUALITY original vegan per fumes and toiletries. Send SAE for latest brochure or £2.40 for a trial size bottle of our new "AMETHYST MIST ' perfume to: DOLMA. 19 Royce Avenue. Hucknull. Nottingham NG/5 6FU. Trade enquiries welcome.

L IQUID C O N C E N T R A T E is the biodegradable liquid soap derived from coconut oil, which is free of animal prod-ucts and animal testing. SAE for details: Dept EV. Janco Sales, I / Seymour Road, Hampton Hill, Middlesex TWI2 1DD.

MISCELLANEOUS P R O F E S S I O N A L CV W R I T I N G and ancillary services to meet your require-ments. Postal service.

V E G F A M feeds the hungry — vegetable foodstuffs, leaf protein, horticulture, irri-gation, afforestation etc. The Sanctuary, Nr Lydford, Okehampton, Devon EX20 4AL. Tel. 0822 82203.

NURSING HOMES BETHANY VEGETARIAN Nursing Home caters exclusively for vegetarians and vegans with wholistic therapy. 7/9 Oak Park Villas. Dawlish, Devon EX7 ODE. Telephone 0626 862794.

PERSONAL

G L O B A L W A R M I N G can be reversed and people better supplied with food and other necessities if we use land for trees not animal farming. For details send SAE to: The Movement for Compassionate Living — The Vegan Way, 47 Highlands Road. Leatherhead, Surrey KT22 8NQ.

A L C H U R I N G A Hand made to measure footwear for women and men in breathable lop

quality synthetic material .

- — —

Cat : sae to Unit 2, Stable Cottage,

Derry O r m o n d Pa rk , Betws Bledrws, Lampeter , Dyfed.

SA48 8PA. Tel: (0570) 45557


THE CUSTODIANS believe in God and veganism and speak for the animals.

Free newsletter from: Custodians, Kent Place,

Lechdale, Glos. GL73AW.

CO^&yiCT CLO^VR^L

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

(MV) BCM Cuddle. London WC1V 6XX

The search for love and lasting happiness can often be a problem if you happen to be a vegan or fruitarian — don't despair!

Concordia-Vegis specialises in helping you. We have a nationwide membership of

vegan & fruitarian people in all age groups.

Our fees are low Our caring is high

Countless recommendations Free details: 0246 55X4X1

PROPERTY HAPPY VEGAN HOME must go! Four bedrooms, sea view. Rail link to London and Ferry to Ireland. £42.500. Fishguard. 873558.

VEGAN OWNED, traditional Welsh ter-race cottage for sale. Peaceful rural village location. Two bedrooms, lounge with inglenook fireplace, kitchen, shower room, long rear garden, giving superb mountain views. Good order throughout. Ethically priced at £24.995. Further details? Please send SAE to: 3 Tai Eryri. Y-Fron. Caernarfon, Gwynedd.

PUBLICATIONS AHIMSA. Quarterly magazine of the American Vegan Society. Veganism. Natural Living, Reverence for Life. Calendar Year subscription £12. Address: 501 Old Harding Highway. Malaga. NJ 08328, USA.

THE VEGETARIAN Guide to Ireland 1993. Lists B&B's, restaurants that cater for vegans, 21 new entries this year. Please send £2.35 (inc p&p) payable to 'Vegetarian Guides', East Clare Community Co-op, Main St, Scariff, Co. Clare, S. Ireland.

SITUATIONS VACANT SMALL VEGAN CENTRE. North Madeira needs capable carpenter over peri-od of some weeks. Possibly May/June to August 4 to 5 days a week. Tools provid-ed. Accommodation, food, with mutually agreed payment.

Over similar period a caring someone to make simple vegan meals. In return: accommodation, food and wage mutually agreed.

English owner would greatly appreci-ate genuine assistance so the place could be ready August/September for others to enjoy their stay on this green island of landscaped gardens, magnificent forests, valleys and mountain walks.

For more information please write enclosing photograph to:

Portugal.

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

RATES AND CONDITIONS

All prices inclusive of VAT

Series discount : (4 consecutive insertions prepaid): 10%

Box No: (per insertion) £2.00 extra

Lineage Commercial: £6.00 for 20 words (mini-mum) Additional words: 35p each Non-commercial: £4.50 for 20 words (minimum) Additional words: 25p each Semi-display (boxed) Commercial: £6.60 per single column centimetre Non-commercial: £4.95 per single column centimetre

Typesetting service (if required): £2.00

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

PUBLICATION DATES March. June. September. December

COPY DATES 25th Jan. 25th April. 25th July. 25th October

CONDITIONS O F ACCEPTANCE

Advertisements are accepted subject to their satisfying the condition that the prod-ucts advertised are entirely free from ingredients derived from animals: that nei-ther 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 commodi-ties. 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.

Final copy date for SUMMER 1993:

25 April 1 9 9 3

The submission of an advertisement is deemed to warrant that the advertisement does not contravene any Act of Parliament, nor is it in any other way illegal or defam-atory or an infringement of any other party's rights or an infringement of the British Code of Advertising Practice. The Vegan Society reserves the right to refuse or withdraw any advertisement. Although every care is taken, the Vegan Society cannot accept liability for any loss or inconvenience incurred as a result of errors in the wording, or the late or non-appearance of an advertisement.

BOX NUMBERS When replying to a box number address

your envelope as follows: Box No. . The Vegan Society.

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

I M P O R T A N T Display and semi-display adver-tising is dealt with by Steve Hack at: Eco Marketing, Queen Anne House, Charlotte Street. Bath Avon BA1 2NE. Tel. 0225 48I46J.

When replying to an f i advertisement please \ fegan mention that you 1

fegan saw it in . . . k J

SAVE THE TURTLES!

Loggerhead turtles are under threat on the beaches of Greece. When

returning to beaches to lay their eggs, the turtles face numerous obstacles

including beach chairs, beach umbrellas, light and noise from hotels,

beach vehicles, and domestic and agricultural waste. Eggs are being

destroyed.

Vegans have been helping to protect the nests.

For information on how to participate in the summer campaign contact:

The Sea Turtle Protection Society, Solomou 35, 106 82, Athens, Greece


CLASSIFIED ADVERTISEMENT (LINEAGE) ORDER FORM

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

1 2 3 4 5

6 7 8 9 10

11 12 13 14 15

16 17 18 19 20

21 22 23 24 25

26 27 28 29 30

31 32 33 34 35

36 37 38 39 40

41 42 43 44 45

46 47 48 49 50

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

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

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

Post code Tel. No. Date Signature

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

S O C I E T Y

P r o m o t i n g a diet free from all ani-mal produce and a more compas-s ionate w a y of l iving that seeks to

avoid explo i t ing animals for any purpose

WHERE THERE'S A WILL THERE'S A WAY

There must be many readers who would like to offer finan-cial support to the Vegan Society in its unique work but have limited means at their disposal. There is, however, an easy way of helping regardless of present circumstances — by including a legacy to the Society in your Will. Great or small, such legacies can make a real and enduring contribu-tion to the promotion of vegan ideals. For those who would like to make a bequest to the Society the following form of words is suggested:

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

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

AUTHORS EiSmSiIlSlISl

The Editor invites authors, art ists and cartoonists to submit material for possible publication in The Vegan. Negotiable fees payable for work of suitable quality.

Please write to: The Editor, The Vegan,

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

MSS or other original w o r k submitted to be accompanied by an SAE.


OVER 100 EXHIBITORS • LECTURES • WORKSHOPS • DEMONSTRATIONS Vegetarian Restaurant • Meditation Room

MIND • BODY • SPIRIT

THE ROYAL HORTICULTURAL HALLS Hall 2 Greycoat Street London SW1

22nd to 31st MAY Including the Spring Bank Holiday Weekend

Opens daily 10.30am to 7.30pm except Mon 24 and Tues 25 12pm to 6pm Admittance: Adults £5.00 Sen. Cits., UB40s, Disabled £3.50 Children £2.00

Half Price Entrance Mon 24th & Tues 25th for Exhibition, Lectures, Workshops (except doubles) Includes FREE catalogue

Lecture/Workshop Highlights Sir George Trevelyan (UK) — The Tremendous Hope

Denise Linn (USA) — Journey Into Past Lives, Karma Clearing & Aura Cleansing, Native American Healing Techniques

Matthew Manning (UK) — How To Heal Jonathan Goldman (USA) — Healing Sounds, The Power of Harmonics

Nicki Scully (USA) — Shamanic Egyptian Healing, The Path of the Warrior as Healer Dr. John Harrison (AUS) — The Healing Personality

Tim Wheater (UK) — Mastery of The Resonance Francesca Naish (AUS) — Natural Fertility Management Dr. Roger Woolger (UK) — Finding the Goddess Within

Christina Thomas (USA) — Secrets, A Practical Guide to Undreamed of Possibilities Ian White (AUS) — Sexuality, Relationships

Stuart Wilde (UK) — Warriors Wisdom John Christian (UK) Charisma & the Art of Self Confidence

Diana Gazes (USA) — 21st Century Human Xandria Williams (UK) — Choosing Weight Intentionally

Chris James (AUS) — Discover Your Natural Voice Mary Elizabeth Marlow (USA) — Walking The Path Of The Mythmaker

Donna Eden (USA) — Healing Hands Inti Cesar Malasquez (Peru) — Our Path with the Sun and Earth: The Inca Approach

For FREE programme and booking form send sae to: The Secretary, Arnica House, 170 Campden Hill Road, London W8 7AS

or Telephone: 071-938 3788

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

seeks to avoid exploiting animals for any purpose

MEMBERSHIP APPLICATION Block letters please

Name Address

Post code Tel.

Profession/Skills Signature Tick as appropriate: • I am interested in veganism and enclose a large SAE for an Information Pack • I adhere to a vegan diet and wish to become a Vegan Society member. I undertake to abide by the Society's Memorandum and Articles of Association (£2 or may be viewed without charge at the Society's office) • Although not a vegan I support the Society's aims and wish to become an associate member • Individual £15 • Family/Joint £20 Q Unwaged individual £10 Q Unwaged family/joint £ 14 Q Junior (under 18) £8 • Life £250 • Donation I enclose cheque/PO payable to The Vegan Society' for £ (£ membership + £ donation).

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

Deed of Covenant

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

HOW YOUR C O N T R I B U T I O N GROWS Here are some examples :

Annual Tax Benefi ts Amounts R e b a t e over 4 years

£ £ £ 10.00 3.33 53.22 50.00 16.66 266.64 75.00 25.00 400.00

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

VEGAN CRUELTY FREE BOOTS

SYNTHETIC LEATHER BOOT

• Totally new design • Waterproof & Breathable • Synthetic one-piece uppers • Top quality vibram sole • £53.00 — Black

SYNTHETIC FABRIC BOOT

• Improved yet again • Tougher, even more comfortable • Harder wearing sole • Synthetic suede/nylon uppers • £45.00 — Dark/Olive green

TOUGH, COMFORTABLE & LIGHTWEIGHT • Ideal for HIKING, T H E STREET', SABBING, etc. • Available in sizes 34 to 47 (2 to 12), send outline of your feet • Price includes postage & packing (no hidden extras) • If not completely satisfied, return unused for a refund (less p&p) or exchange for different size

ETHICAL WARES, Dept. V, 119 Whitby Road, Bradford BD8 9JJ Tel (0274) 483390

we are a vegan, ethically based company

NO ARTIFICIAL INGREDIENTS

< cr.

SUGAR FREE • o O COMPIETEIY

DIFFERENT... O

AVAILABLE FROM YOUR LOCAL HEALTH SHOP •

Documents

The Vegan Spring 1993