the vegan autumn 2007

LAB-GROWN MEAT: IS IT THE ANSWER?RAW FOOD: IS THERE A RAW ADVANTAGE?

VEGAN FOOD FAIRS: HOW TO ORGANISE ONE

LAUNCH OF OUR NEW YOUTH BOOKLET

LAB-GROWN MEAT: IS IT THE ANSWER?RAW FOOD: IS THERE A RAW ADVANTAGE?

VEGAN FOOD FAIRS: HOW TO ORGANISE ONE

LAUNCH OF OUR NEW YOUTH BOOKLET

9 770307 481000

0 3

ISSN 0307−4811

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

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

Editor Rosamund Raha

Design www.doughnutdesign.co.uk

Printed by Cambrian Printers on Recycled paper

YOUth pages Design Johanna Best

Front cover photo iStockphoto, © Kelly Cline

© The Vegan SocietyRegistered Charity no. 279228

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

The Vegan l Autumn 2007 1

As we said goodbye toShambo, the bullock withsacred status, we wereforced to think of all themale calves who areregularly taken from theirmothers and killed as bi-products of the dairy industry;and of the ones who aretransported from country

to country and spend their short lives in appallingconditions before they are killed.

It is interesting to note the language that is used in thenewspapers: farmed animals are described as livestock‘which’ is slaughtered or destroyed. Not sentient beingswho are killed or murdered. Newspapers even spoke thisway about Shambo who had a name!

Of course the lives of other animals are just asprecious as Shambo’s, but for many people his deathsymbolised the stupidity of fighting diseases by killinganimals, instead of solving the problem by simply notfarming animals in the first place.

In this issue we consider the ethics of meat grown inlaboratories. Lab-grown meat is not vegan because it isgrown from animal derived cells, but would it bemorally acceptable to eat it? I don’t think wecurrently have enough information to answer thatquestion, but it is interesting to keep an eye ondevelopments and wonder if this is the one thing thatwill stop the farming of live animals to satisfy mostpeople’s taste for flesh.

Of course as vegans we don’t need lab-grown meat tohelp us live ethically and we are working hard to helppeople to see veganism as the best option for people,animals and the environment.

Rosamund RahaEditor

in this issue2 NEWS

4 SHOPAROUND

7 IDEAS FOR WORLD VEGAN

8 OUT & ABOUT

11 SUMMER 2007 HIGHLIGHTS

12 SO YOU THINK YOU’RE VEGAN?!

15 CURIOUS VEG & LAUNCH OF YOUTH BOOKLET

16 NATURE TELLS US NOTHING ABOUT VEGANISM

18 THE RAW ADVANTAGE

20 LAB GROWN MEAT

22 RECIPES

24 FREE VEGAN FOOD FAIRS

27 YOUth PAGES

30 YOUR QUESTIONS ANSWERED

31 NEVER MIND THE BIOFUEL& COUNCIL MEETINGS MINUTES

33 GROW VEGAN

34 ONLINE VEGAN

35 REVIEWS

36 PEACE NEWS

37 EVENTS

38 NETWORK CONTACTS LISTINGS

41 CLASSIFIEDS

44 CROSSWORD COMPETITION

Newsn FROM THE CHIEF EXECUTIVE

Isn’t it great when you feel you aremaking a difference?

Much of my time has recently beenspent on ensuring the Society iscompliant with all the employmentand health & safety regulations andthat we introduce best practice

procedures for our staff, but I was on a course to ensure I wasup to speed on recruitment and induction best practice when Iwas interrogated about veganism (her words not mine) by a ladyon the course. A few days later I received an e-mail from her tosay she has checked out our website and has decided to giveveganism a go!

I hope I can convert people a bit faster than one a week butevery journey starts with a single step. Let us help people makethat first step. We must never let the routine work cause us tolose sight of our real purpose: to create a vegan, sustainable andcompassionate world.

With input from staff and trustees I am preparing a detailed planfor the coming years to guide us to achieve that objective.Council has now approved the following vision to form the basisof the plan:

n ‘To make veganism an easily adopted and widely recognised approach to reducing animal and human suffering andenvironmental damage by means of meaningful, peaceful andfactual dialogue with individuals and organizations.

n By 2017 the Vegan Society will have significant influence with policy makers, kindred organisations and the media.

n Via the issues of the environment and global food availability, we will have taken veganism into the mainstream (increasingknowledge and understanding of respect for veganism) withinthe UK and other targeted areas.

n To continue covering, in the Vegan Society’s core activities, the full spectrum of why it is great to be vegan for people, animalsand the planet, and to keep in mind our target audiences,with a strong emphasis on reaching, informing and inspiringnon-vegans.’

We have limited resources so we must carefully define ourobjectives, our target audiences and our methods for spreadingthe vegan message. We need to work at all levels fromgovernment departments to local community groups.

Your membership and support of the Vegan Society is vital. Thelarger our membership the more seriously our message will betaken.

Working together we can make a real difference.

n TELL US ABOUT SAINSBURY’S

Staff have been collecting the bar code numbers fromSainsbury’s products that are vegan but not labelled asvegan. When given the bar codes Sainsbury’s are happy to label the products as vegan. So please send us by e-mail,phone or post, the bar code numbers of any Sainsbury’sproducts that you would like labelled as vegan. Many thanks!

(Please see page 1 for e-mail and postal addresses. The phone number to use is: 0121 523 1735).

n OFFICIAL OPENING OF THE VEGAN SOCIETY NEW OFFICES

The new national head office of the Vegan Society wasofficially opened on 31st May by the Lord Mayor ofBirmingham and Benjamin Zephaniah: the Birmingham-bornpoet and patron of the Society. They both met all the staffand viewed displays showing the work of the Society.

The Lord Mayor welcomed the Society to Birmingham andsaid ‘Talking to you as I have gone around, talking toBenjamin, Alex and colleagues has dispelled an awful lot ofthe myths I have had of veganism.’

After the Lord Mayor’s speech Benjamin made two localpeople, Barbara Staples and Harry Eyles, honorary LifeMembers of the Vegan Society in recognition of all thevoluntary work they have done to help the Society. Benjaminthen performed two of his poems, much to the delight ofeveryone present.

Excellent food and vegan wine supplied by Sibila’s Resaturantwas enjoyed by all. The Society is proud to be following onthe tradition of promoting veganism in Birmingham, whichwas started in 1898 when the first vegetarian hotel, restaurantand health food shop opened in Corporation Street.

2 The Vegan l Autumn 2007

n NEIL LEA 1958 - 2007

Campaigner NeilLea passed away

on 10th July 2007after a long fightwith illness.Despite being inand out ofhospital for thelast few years,Neil took everychance tocampaign foranimals right upto the end.

Based in Wolverhampton, Neil lived simply so that hecould dedicate his life to pioneering new ways to endanimal suffering, empowering people to get active orgo vegan. Neil didn’t talk about what needed to bedone, he worked tirelessly to make it happen. Tens ofthousands of leaflets and booklets produced by Neilhave been distributed on stalls and at demos. Neil alsofounded Animal Rights Coalition (ARC) meetings andARC news as a way of encouraging local groups towork together.

With his wife Mary, Neil took campaigning in newdirections, starting groundbreaking campaigns to showthe world how easy and fun it is to live cruelty-free.These included Realfood, Vegan Buddies (to pair upnew and experienced vegans), and the website isitvegan.They also organised some of the first free vegan foodfayres. This fantastic method of campaigning has caughton all over the country and even spread abroad toplaces like Sweden.

His dedication and determination were, and remain, aninspiration to hundreds if not thousands of people toget active. His examples and sacrifices have broughtan end to animal suffering years closer. He will begreatly missed.

n SPORTS NEWSKaren Woodhams

As a passionately sporty vegan myself, I believe that vegansperforming in sport offer another excellent opportunity for raisingthe profile of veganism and are living proof of the sustainability ofthe vegan lifestyle. It is with great pleasure that I have been askedto collate the results of competitively sporty vegans and of sportingevents. Great thanks to all who have contributed their results forthis edition and anyone who wishes their achievements to bepublished in the future please sent them to [email protected]

Vegans have been particularly active in running, powerlifting andstrongman this year.

Congratulations to Vegan Runners team who came 4th at Bramley10k; to Matt Woodman 11th (out of 780) at Wimbledon 10k, 21st

(out of 1327) at Stafford Half Marathon, and 5th (out of 394) atTriffic Trail 10k; John Morgan for completing his first ultra-marathonthe Jurassic Coast Challenge; and to Michelle Quaid (17 years old)at the Sussex school championships senior girls 3000m in Crawley.For more in-depth details of vegan runners’ races, results andupcoming events you may visit their website:www.veganrunners.makessense.co.uk/index.html

Vegan strongmen have also hit the novice competition sceneproving that a vegan diet is as viable for strength and size as anyother protein-rich diet. Congratulations to Alexander Dargatz,Jonathan Robinson, Joni Purmonem and Brian Cuninghame at theFirst Timers Strongman competition, also to Joni and Jonathan atthe Fraserburgh Strongman Competition and furthermore Joni,Alex and Brian at the Severn Valley Strongman competition. We look forward to more strongman exploits.

In a different branch ofstrength: congratulations toPatricia Reeves 2006 WorldPowerlifting Champion in thesenior female 44k bodyweightclass, which she won inKinsale, Ireland, last November.She has since maintained hertitle with British Drug-FreePowerlifting Association(BDFPA) at the West MidlandsChampionships, BritishChampionships, Europeansingle lift championships andalso her unequipped title withthe British Weight-liftingAssociation (BWLA). Alsocongratulations to KarenWoodhams for her debut inthe BWLA at the North-WestOpen unequipped powerliftingcompetition for setting NWdivision records for under 23-years-old female 67.5kweight class.

Also of note the bigger than ever attendance on VeggieSnowweek in March this year at the excellent resort of La Rosière wherevegans of all abilities skied or snowboarded in the beautiful andvery snowy Alps. The www.veganfitness.net forum has also seen arepeat of its hugely successful Strength Weekend friendly contestand is preparing for its third vegan fitness sports week to behosted in Amsterdam.

n US PRESIDENT HOPEFUL IS VEGAN

One of the few vegans in the US Congress, DennisKucinich, is running to be the Democrat Partycandidate for the US President in the 2008 race.Kucinich says his conviction that ‘all life on our Earth issacred’ led him to veganism many years ago. Some ofhis key policies include: US cabinet-level advocacy ofanimal rights, much stricter controls on animalfarming, urgent action on global climate change,support for local food systems, and increasedincentives for organic farmers.

In July 2007, Kucinich was rated highly in online pollsfor his policies on global climate change. In 2003, hewas awarded the Gandhi Peace Award by theorganization Promoting Enduring Peace.See http://kucinich.us for more information.


ShoparoundJohanna Best and Verity Hunt-Sheppard

n THE FRY’S THE LIMIT FOR BEANIES!

Not only do Beaniesdistribute the deliciousB'Nice rice cream featuredin our last issue, but alsofantastic products fromFry's, such as vegan burgers and nuggets that make even non-vegans lick their lips. New to their range is Fry's vegan mince ingravy. Perfect for all your favourites like bolognese sauce, lasagneand shepherd-less pie, it maintains its great consistency throughoutcooking, and tastes delicious. Ethical Consumer magazine has giventhe Fry's range a high ethical rating too, which makes this food tasteeven better!

Fry's vegan mince costs £2.79 for 380g.

www.beanieshealthfoods.co.uk Tel: 01489 574 593

n SAMUEL SMITH

It's nearly autumn, so what could benicer than a cool glass of Samuel

Smith's organic cider after bringing inthe harvest, raking the leaves or, lessromantically, a day at the office? This lovely medium dry Organic Cider

has a light body, clean apple flavourand a gentle apple blossom finish.

If you haven't popped your fruit beercherry yet, then now's your chancewith their Organic Cherry Fruit Beer -a smooth marriage of mature andcomplex organic ale with pure organicfruit juice. It's 5.1% ABV though, sodon't quaff it like it is just cherry pop,or you might get a bit fruity yourself!

Both drinks are available fromindependent retailers and pubs and costbetween £2 and £2.50.Tel: 01937 832225

n B NEVER TOO BUSY TO BE BEAUTIFUL

Glam kittens will just love, love,love these cosmetics, perfumes

and gifts from B! Exquisitelypackaged, every productfeels like a little gift sowhoever uses them canbut feel special. Chapstoo have their ownminty, spicy range in fun(and much less girly)packaging.

Pressed Eyeshadow costs £7.50.

Cocktail Perfume in handmadebottle costs £48.

If you can't make it to one of the B shopswith their signature boudoir feel, then feast

your eyes on www.bnevertoobusytobebeautiful.com (withclearly marked vegan products) or call 01202 493 789 formail order .

n CLIVE FOOT NATURAL AND BIODEGRADABLE HAIR CARE

These great hair care productsare made using organic herbalingredients, all naturally preservedwith essential oils. The wholerange is wonderfully scented,suitable for most hair types andcompletely biodegradable, sothese vegan products areformulated with people,animals and the planet in mind.

Orange and Cider Shampoo costs £7.95 for 200ml.Sunflower and Tea Tree conditioner costs £9.95 for 200ml.

www.clivefoot.com Tel: 0114 2668100

Buy 2 Shampoos, get 1 Conditioner free, until 30th September 2007.

Reader offer!


n ANN ELISE SKIN CARE

Made from sustainablewild or organically grownplants, chosen for theirgentle yet powerfulskin and life-enhancing qualities,this delightful rangeincludes: Pure MagicMoisture; Relief fromEczema - a beautiful oil torelieve itching and restore and moisturise your skin;'JOINT&MUSCLEeeze’ - a blend of plant oils specificallydesigned to ease pain from stiffness in joints andmuscles; deodorant scented with bergamot and rose;as well as cleanser, toner and colloidal silver. Shampooand sunscreen are also due to join this line of naturallywonderful products, all of which are pure enough foreven sensitive skin.

‘JOINT&MUSCLEeeze’ costs from £7.50 for 50ml.Natural Deodorant costs £6.00 for 60ml.

www.anneliseskincare.co.ukTel/fax: 01304 368298

n VEGETARIAN SHOES AND BAGS

Ladies and gentlemen, be sure that youare correctly attired this season with the

stylish and cruelty-free range fromVegetarian Shoes and Bags. The hip VS&B on

line store features a dazzling range of - you guessed it -shoes and bags, as well as beautiful accessories for

every occasion. This environmentally conscious, moderncompany also offers footwear that supports earth-friendly

values with brands such as Earth Shoes, Ecolution, and Simple Shoes.

Satin Fashion Heel costs $39.99 (USD).www.vegetarianshoesandbags.com

Vegetarian Shoes and Bags are giving away a stylish shoulder bag to onevery lucky reader. The Classic Messenger Bag by Ecolution is a hip andversatile bag made from the finest organic hemp. To enter, and to readthe terms and conditions, please visit www.vegetarianshoesandbags.com,between 15th August and 31st October.

n MEDITERRANEAN FOODS FOR A PARTY MOOD

Whether youare holdingyour own get-together orwant sometasty vegannibbles to taketo someoneelse's party,MediterraneanFoods’ newDeluxe PartyPlatter is theperfect

solution. The ready-to-serve platter, comprising a deliciousselection of dips, two varieties of kebabs, Dolma and Falafel, ispart of a convenient and exciting range of dips, salads andsandwiches. They are available from independent supermarketsand other grocery stores such as Whistle Stop, Budgens, andFresh & Wild.

Vegan Party Platter costs about £12.

www.mediterraneanfoods.uk.com Tel: 01227 830132


Competition!

All Shoparound products have been authenticated as

n BOURGEOIS BOHEME

For high fashion veganaccessories check outBourgeois Boheme’sgorgeous range of shoes,bags, belts, wallets,purses, gloves, jewellery

items and even ipod muffs!

Exclusively made items rangingfrom smart faux lizard belts and

wallets to cute floral and butterfly purses,as well as killer heals and flats too! Bourgeois Boheme alsofeature stylish lines for men, from the super suave to the morecasual. Absolute luxury for fashion loving vegans.

Look out for their new footwear range coming soon!Visit www.bboheme.com

n BABYCAKES DIRECT

Babycakes delicious range of sumptuous goodies include Banana, Coconut & Lime Cake, Ginger andPineapple Cake, Spicy Apple Muffins, Carrot and Cinnamon Muffins, Chocolate Cake, Coffee Cakeand many more. The cakes are deep, generously filled and iced and have unadulterated luxurywritten all over them! For those with a savoury palate Babycakes also have a range of savoury scones

that are incredibly moreish. Wheat-free and gluten-free available.

www.babycakesdirect.co.ukTel: 07951 215121


All Shoparound products have been authenticated as

Competition!

n FREERANGERS

Freerangers' deliciously comfy vegan shoes come in two lovely new colours: Rose andBaked Earth. Also new is a 100% hemp shopping bag, handmade in the UK. You can

find many other brilliant vegan shoes, accessories and skin care products intheir catalogue (call 01207 565 957) or on line at www.freerangers.co.uk .

Freerangers will be at the Incredible Veggie show in Glasgow in September,which will be a great opportunity to try on those shoes you always fancied,test their lotions and kit yourself (or your male loved ones) out in vegan

sporrans and kilt belts.

Ladies’ Laurel shoes costs £66.

The Incredible Veggie Show will be held at Strathclyde Suite, Level 3, Royal Concert Hall, Sauchiehall Street, Glasgow on Saturday 29thSeptember between 10.30am and 4.30pm

n SPARITUAL

SpaRitual combinesluxury with a spirit-conscious philosophybringing us this lineof beautiful hand,body, foot and nailproducts made usingspecially sourcedorganic plantessences andpresented in eco-friendly packaging.We are particularly excited about this line as the nail polish, whichcome in a range of exciting modern and classic colours, is the first toreceive the Vegan Society trademark! New to the collection of 12unique Nail Elixirs, which are free from toluene, formaldehyde and DBP, and 72 custom blended DBP free Nail Lacquers is the seasonalcollection: ‘intuitive’.

The ‘Intuitive’ collection of 12 bottles of nail lacquers costs £39.95 + VATeach.

www.sparitual.co.uk Tel: 0808 202 0855 (Freefone)

SPAritual are giving away 5 ‘Intuitive’ collections with a range of blacks,chocolates and mocha sheer creme lacquers. Please send your name andaddress to us at The Vegan Society before 28th September. The first 5entries to be picked out of the hat will win one of these fantastic prizes.Please mark your entry 'SpaRitual Competition'.

n TOTAL RAW FOOD – SUPERFOODS AND SUPER CHOCOLATE!

When chocolate is vegan it's great, when chocolate isvegan and raw and full of delicious superfoods, such asgoji berries and mesquite, it's fantastic! These gorgeousraw chocolate bars from Total Raw Food are made withhigh quality raw chocolate and sweetened with rawagave nectar, a low GI alternative to unhealthy refinedsugar, so you can treat your body with nutritious gifts ofnature whilstgetting yourchocolate fix.

The Real range includes: Real Gold with a mesquitecrunch, Real Silver with ionic silver & suma, Real Redwith whole goji berries, Real Purple with purple cornand Real Blue with blue green algae. A 38g bar costs£2.25.

Available from many health food stores andwww.TotalRawFood.com or call 0700 340 1233.

n SHEA BY NATURE

Made with 50% shea butter, coconut oil and palm kernel oil, this moisturising liquid soap makes a luxurious skinsoftening shower gel and face wash. African black soap has been traditionally used in parts of Africa for centuriesand is excellent for more sensitive skins. Beautifully scented with essential oils and fairly traded too.

www.africanblacksoaponline.co.uk Tel: 07716853180


World Vegan Day is Thursday 1st

November 2007. The focus is

still on the environment: the United

Nations says that animal agriculture

emits more climate change gases than

transport! Find out more in the Vegan

Society booklet: Eating the Earth.

It’s packed with facts to help you to show

people that omnivorous diets do much

more damage to the environment than

vegan diets.

Ideas for World Vegan Day

n Help people see the vegan positives:

delicious food and good company,

all helping to protect the planet,

and to free up food for people

who have too little.

n Send round a ‘Happy World

Vegan Day’ e-mail to all

your friends with a link to

The Vegan Society website

if possible.

n Celebrate with a vegan

meal for non-vegan friends:

at home, or at a local restaurant.

How about vegan-themed music

and games too?

n Get active! Prove how fit you are with a

sponsored walk or swim.

n Join forces with your local independent health food store,

and arrange a ‘tasting day’ - you may be able to get free

samples from manufacturers.

n Challenge the caterers - ask for vegan options that

everyone can enjoy at your school, college or work

place.

n Join local green groups such as Friends of the Earth, and

share local, seasonal, vegan food and information with them.

n Write a letter to the local media about

World Vegan Day and the environment -

use our Eating the Earth booklet for

quotes.

n Put up posters and give out leaflets -

organise a stall, or try your library,

community centre, school, health centre,

day care centre, church hall or community

notice board.

n Offer free talks about being vegan - you

could talk to local schools or colleges

about vegan nutrition.

Our new Education Officer Rob can offer

support.

n Local radio stations and

newspapers will often

advertise local events for

free.

n Afterwards, send pictures

of your event to your

local newspaper, and to

Rosamund at The Vegan

Society:

[email protected]

WORLD VEGAN DAY:HOW YOUR DIET COULD CHANGE THE WORLD

So why not organize an event on or around

1st November?

Please contact The Vegan Society Information

Department:

UK local rate telephone: 0121 523 1736

or e-mail: [email protected] for advice, and

copies of booklets and posters. Or check out the

WVD website: www.worldveganday.org

OUT AND ABOUTWITH OUR VEGAN CAMPAIGNERS

For complete listings of Vegan Society Local Contacts and Local Groups, see pages 38 to 40

INTERNATIONAL NEWS

At the time of writing I’m looking forward to having a great time (at my own

expense, as ever) with friends both old and new at the annual Veg Summerfest in

Pennsylvania while figuring out how to veganize the world before it’s too late.

Whilst ‘veganism in other countries and cultures’ looked a daunting remit at first, it

now seems an entirely natural undertaking in a world increasingly dominated by

global forces and global threats. The enthusiasm shown by vegans in many different

cultures, both at home and abroad, has been a real inspiration, as has the level of

contributions to our new International Outreach Fund to help the vegan

movement in the developing world.

It’s always good to hear of members abroad starting their own societies with the

support and encouragement of the world’s first Vegan Society and there’s no more

impressive example than the Indian Vegan Society, founded by Shankar Narayan

just a couple of years ago and hosting the 11th International Vegan Festival in

Murdeshwar from 30 September to 6 October this year.

A sizeable UK contingent, including past and present members of VS Council and

Staff, will travel via Mumbai to Mangalore and thence by road to the festival venue,

next to the largest statue of Shiva in the world. The march for peace and non-

violence to all life on Gandhi’s birthday (2 October, World Animals Day) will be a

memorable occasion, as will the various excursions and tours, including to the vegan

community at Auroville. So if you’ve always dreamed of going to India now’s your

chance! See www.ivu.org/veganfest or ring 0207 928 7459.

Further ahead, vegans will be well catered for at the 3rd Asian Vegetarian

Congress in Kaohsiung City, Taiwan, from 3 to 7 November. See www.tienfoor.com.

Society members from a variety of faiths and cultures have been working hard at

home in the UK as well as supporting events abroad. Nitin Mehta of the Young

Indian Vegetarians and Vegans brought together vegans from many different

backgrounds to engage with the Department of Health on the vexed question of

animal ingredients in medicines and vegan food in hospitals and care homes.

He also wrote an article on the subject for the Pharmaceutical Journal.

Jay Ashra, Jagdeesh Singh and Nitin Mehta represented the Hindu, Sikh and Jain

communities at the launch of the Inter-Religious Fellowship for Animals while

Lalu Hanuman of KITE (Karibbean Independent Trust for Ecology) will launch a

new Coalition for Animals and the Environment on 1 September at Conway Hall,

London. Contact me for further information on any of these developments.

If international and multi-cultural action is now imperative,

nowhere is the community more diverse and more

enthusiastic than in Birmingham, with its famous Soho Road

immortalized in verse by Vegan Society Patron Benjamin

Zephaniah and the Society’s new headquarters in the

Jewellery Quarter, where we have been greatly assisted to

settle in by members of Birmingham Vegetarians and

Vegans. I look forward to seeing members and friends from

a wide a variety of backgrounds at the event in

Birmingham’s Martineau Gardens on 2 September (details

from BVV) and at the London Vegan Festival on 19 August.

Patricia Tricker, International Coordinator

VEGGIE PRIDE 2007

The seventh annual VeggiePride demonstration took placeas usual on the third Saturdayin May in Paris. Participants ofall ages from all over France,other European countries andthe US marched while carryingbanners and chanting the nowwell-known slogans ‘you canlive without killing’, ‘not inlabs, not on plates, justice foranimals’ and ‘we are allanimals’.

Virginie from Bordeauxexplained the concept ofVeggie Pride: “Unlike in the UKand Germany for example, inFrance vegetarians are oftenridiculed, so people who don’tknow any other vegetarianshave a hard time and find itvery motivating to have thisopportunity to proclaim thatthey have made a valid anddefensible choice to bevegetarian or vegan for thebenefit of animals.”

The event continued for therest of the weekend withinformation stalls, discussions,films, music, dancing and ofcourse delicious food.

The full report, photos andvideos can be seen onwww.veggiepride.org/fr/cr2007.php



BRISTOL VEGAN FAYRE

The Bristol Vegan Fayre in 2006 was so good that organizersYaoh decided one day was not enough: June 2007 saw the firstever Bristol Vegan Fayre to last the whole weekend.

There was a fantastic atmosphere throughout the weekend witha constant stream of educational talks and workshops and fun

entertainment.

Workshops covered everythingfrom Sandra Hood on bringingup vegan children to StephenWalsh on vegan nutrition andan inspirational talk from AlexBourke. Staff from The VeganSociety did a workshop onvegan campaigning, if youwould like the fact sheets we

used please get in touch at e-mail: [email protected] ortelephone: 0121 523 1736. They cover the following topics:general campaigning tips, school talks, media and free foodfayres.

The cookery workshop tent included a participatory workshopby Sophie Fenwick-Paul with delicious food for kids. Tony theTosser divulged the secret of perfect pancakes and Kate Wooddid a wonderful raw food demonstration.

Music from a wide selection of bands including The Beat whoclosed the weekend with old favourites from the 1980s likeMirror in the Bathroom.

Many campaigning groups took part in a fun fashion show andvegan escapologist David Straightjacket only just got out of hischains in time.

Yaoh - who organised the fayre - estimate that over 9,000people attended. All in all a brilliant event and one that TheVegan Society was very pleased to sponsor. There were manyopportunities for vegans and potential vegans to learn moreabout living a vegan lifestyle, in a happy, relaxed atmosphere.

A provisional date of June 7-8 has been arranged for next year’sBristol Vegan Fayre. More details from www.bristolveganfayre.co.uk

THE WORLD IS WAKING UPTO ECO-VEGANSIM – LET’S BE THE ALARM CLOCK

Sophie Fenwick-Paul, Network

Contacts Coordinator

Two years ago I never saw the ‘eat

plants for the planet’ message in the media.

Now every week it is out there. The world is waking up to

animal farming hammering the environment and being the

largest single contributor to climate change.

Recent eco news items on the activeg.org website for active

veganising have included:

n MOBY HITS OUTEco-friendly vegan pop star Moby has hit out at

organisers of the Live Earth concerts for selling meat.

n FOE UNDER MORE PRESSURE

ON MEAT/DAIRY PRODUCTION

Redditch Vegetarians and Vegans have recently helped

Redditch Friends of the Earth to draft a Motion which

should be presented at the FoE Local Groups Conference

in September.

n SHEEP FARMING IS CONTRIBUTING TO THE FLOODING

The large and increased number of sheep grazing on the

UK’s lowlands and highlands is pushing up the rate of

run-off and subsequently increasing flood risk.

What we can all do is raise awareness of the fact that

eating yummy vegan meals is about the best thing you

can do to save the planet. You could even get involved

with your local FoE or Greenpeace group and help raise

the profile of eco-veganism across the environmental

movement. The big eco charities are seriously influential

in changing public behaviour through the media and

government. Let us influence them! This ActiVeg article

by StevieP shows how big this need is.

FRIENDS OF THE EARTH’S BIG IGNORE

by Stephen Fenwick-Paul (StevieP) at

www.activeg.org

Friends of the Earth are still ignoring the biggest cause of

climate change: meat consumption.

Members of FoE have received the latest edition of their

supporters’ magazine Earthmatters and once again FoE’s top

dogs have refused to mention the single action that any of its

supporters could take to greatly cut their environmental

footprint and massively reduce their emissions of greenhouse

gases: eat vegan. This is like publishing the church newsletter

and accidentally missing Jesus out.

Once again, there is no mention of the UN’s groundbreaking

report Livestock’s Long Shadow. Why not?

FoE seems afraid that telling its members to go veggie would

break the resolve of those hard and fast environmental warriors

resulting in spur of the moment 4x4 purchases.

If FoE put forward the facts of consuming livestock products in

a clear and forceful way we know its members would act in

the thoughtful and responsible way they have always done.

The grass roots of FoE understand the issues. I filled in an

environmental footprint calculator produced by Reading’s FoE

group. The first question, and most significant factor, in the

questionnaire was ‘Do most of your meals contain animal

products?’ The membership have even voted at FoE’s AGM to

promote a plant-based diet, but where’s the resulting action?

ANY OCCASION ANY EXCUSE - LET'S MEET AT CHAI PANI....

WINNER OF THE BEST VEGETARIAN RESTAURANT 2007 AT PAT CHAPMAN’S GOOD CURRY AWARDS

VEGAN SOCIETYSUMMER 2007 HIGHLIGHTS

EVENTS SPONSORED & FUNDEDBY THE VEGAN SOCIETY

n Bristol Vegan Fayre

n The London Vegan Festival

n A vegan stall and materials

printed in Welsh at the Eisteddfod

n The 11th International Vegan Festival in India

FUNDED

Funded an Indian version of

‘Why Vegan’ for the

Indian Vegan Society.

MEDIA

n Media release about the opening of the new Vegan Society

HQ by the Lord Mayor of Birmingham and Benjamin

Zephaniah.

n Letter about vegetarians/vegans

published in the Metro newspaper.

n Double page on veganism

and the environment in the

Birmingham FOE magazine.

n Don’t Send a Goat article went on the Ethical Pulse website.

n Advert and comments in Green Parents magazine (special

vegan issue).

DISPLAY MATERIALS

Organised the purchase and production of stunning new display

materials for stalls and exhibitions.

BLIND/PARTIALLY SITED MEMBERS

We are now e-mailing The Vegan

magazine in Microsoft Word

format to blind and partially-sited

members. If you are blind and

have software that can read the

articles to you please ask

for this free service.

DEPARTMENT OF HEALTH

A letter was sent to the Department of Health regarding their

representation of veganism in the booklet Birth to Five.

They have responded stating that they will contact us for

advice when their revisions are made later this year.

EDUCATION

Resources for school speakers are

currently being produced and

letters about the CD-Rom (free

to schools) and offering free

school talks will go to all

secondary schools in the

country. School speaker

training sessions will take place

in October and we plan to distribute

review copies as widely as possible.

WRITTEN REPRESENTATIONS

Responded to Defra’s Climate Change consultation

document.

BRISTOL VEGAN FAYRE

Information Department staff

ran a workshop about

methods of campaigning at

the Bristol Vegan Fayre.


John Davis

Everyone reading this knows what veganism is. Even

my dictionary knows: a vegan is ‘a person who does

not eat or use animal products’ (The Concise Oxford

Dictionary).

And yet, put a group of vegans in the same room, and

sooner or later a discussion will begin about what it means

to be a vegan. Are you a vegan if you still wear your old

leather belt? Are you a

vegan if you eat eggs that

your rescue hens have laid?

What if you eat a meal a

friend has carefully prepared

thinking that it is vegan, but

which you discover contains

honey? Are you a vegan if

you took medicine containing

an animal product when you

were ill?

A strict vegan will be quick to

say no. Vegans do not eat or

use animal products, so if you

do so, you are not a vegan.

End of story. But if this is the

case then it raises the

question, who is a vegan?

Is there really anyone out

there who has not, at one

time or another, knowingly or

accidentally, used or consumed an animal product? I doubt

it. The sad truth is that it is simply not possible to live in a

modern Western society as a perfect vegan. So does this

mean that there are no vegans on this planet? Of course not.

Let us turn instead to the Vegan Society’s definition of

veganism: ‘Veganism may be defined as a way of living

which seeks to exclude, as far as possible and practical, all

forms of exploitation of, and cruelty to, animals for food,

clothing or any other purpose.’

There are, I believe, two things that are very important to

note in this definition. Firstly, it accepts that it is not

possible to avoid animal products entirely. Veganism ‘seeks

to exclude’: it is an attempt to exclude animal products, it is

not the act of flawlessly doing so. It wasn’t possible to

avoid animal products entirely when the vegan movement

began, and it isn’t now. So if, on occasion, we find that we

have consumed something containing an animal product, or

need to take a medicine containing an animal product, this

is no reason to give in to feelings of guilt, or consider

ourselves no longer a vegan as a result. Secondly, the

definition places emphasis

not on dogmatic adherence

to the avoidance of all

animal products for its own

sake, but in order to avoid

exploitation of animals.

And it is this aim of avoiding

exploitation of animals that

is of primary importance.

Of course, most of the time,

the way in which we can

best avoid animals being

exploited for our benefit is

to avoid animal products.

But consider again one of

the examples I gave at the

start of this article: a friend,

knowing that you are vegan,

spends time and effort

preparing what they think is

a vegan meal for a dinner

party. Unfortunately, it

contains honey, which they had not realised was not vegan.

So you have two options available to you. You can refuse to

eat the meal, thereby maintaining your veganism. All right,

so you offend your friend, leaving them with the impression

that vegans are ungrateful and fanatical, and of the opinion

that they won’t bother making the effort in future. Or you

can thank them for their thoughtfulness, eat the meal in the

knowledge that everyone else is enjoying a virtually vegan

meal whereas, had you not have been present, they would

have been eating meat, and perhaps, if the opportunity

arises, point out that honey is not actually strictly vegan,

opening up the opportunity to talk about veganism to

people who might not otherwise have considered it.

SO YOU THINK YOU’RE VEGAN?!

“Veganism ‘seeks to exclude’:

it is an attempt to exclude

animal products, it is not the

act of flawlessly doing so.

It wasn’t possible to avoid

animal products entirely when

the vegan movement began,

and it isn’t now.”


Personally, I know which option would

seem most to ‘reduce the exploitation of,

and cruelty to, animals’.

Similar reasoning, with the emphasis on

minimising cruelty to animals, can be

applied to the other examples I mentioned.

Personally I would probably not eat an egg

laid by a rescue hen, since to do so would

promote the idea that it is acceptable to eat

eggs, which in general causes harm to

animals. And similarly, I would not wear even

a second-hand leather belt as it promotes

the idea that it is acceptable to wear leather.

But I am aware that there are reasonable

counter-arguments which say that is better to eat

the egg than let it go to waste, and it is better for

people to use old leather products than throw them

away. However, although there is not always an easy

answer, what is clear is that if, in these instances,

through your decision you are attempting to ‘reduce the

exploitation of, and cruelty to, animals’, you are acting as

a vegan.

Veganism is an attempt to minimise animal cruelty through

avoiding animal products. It is not always possible to avoid

all animal products, and there may even be circumstances

where one could argue that it is better not to do so. But in my

opinion that does not mean that if one does, knowingly or

accidentally, occasionally use an animal product, then one is no

longer a vegan. I think an appropriate analogy can be found through

comparison to religion. A person may still call themselves a Christian

even if, on occasion, they sin. And a person is still a vegan if, on

occasion, circumstances force them to consume an animal product.

For in the final reckoning, the root of veganism lies not in avoiding

animal products: that is simply a result of veganism. The essence of

veganism is the attempt to ‘reduce the exploitation of, and cruelty to,

animals’. That is what is important.

Note: This article considers veganism to

be synonymous with ethical veganism.

I am aware that there are those who

are vegan only for health reasons, and

for those people, other definitions of

veganism might be held as being of

paramount importance.

The Vegan l Autumn 2007 13The Vegan l Autumn 2007 13

YOUTH BOOKLET LAUNCH

Please find enclosed a copy of our new funky Youth

Booklet filled with well-referenced information

about why it is a good idea to go vegan.

It explains how to go vegan and gives great recipes and

cooking tips. There is also advice about how to deal

with the reactions of family and friends if they are not

initially supportive.


I’m embarrassed by the crop ofpeas on my allotment. On myneighbour’splot thehaulmsrise in anenticing wall of fresh, pea green foliage.On mine, sporadic germinationand a hot spring has produced agap-toothed row of pigeon-chewed stalks. Looks like we’reout of luck on the first-peas-of-the-season race this year.

Pea-racing is traditional sport. The US president Thomas Jeffersonwas a committed pea-racer at his Virginian home, Monticello. Theobject of the race was to invite your neighbours round for supperin mid-May and be the first to serve up fresh peas.

We like peas like we like chocolate. And for good reasons: peas,like parsnip, beetroot and sweet corn (the name says it all) containthat winning, sweet-toothed ingredient, natural sugars, inabundance.

You can’t buy ‘fresh’ peas. The sugar content starts to fall withinminutes of picking the pea. By the time they reach the shop shelfthey have lost their essential flavour.

Clarence Birdseye cracked the secret of fast freezing peas soas to preserve their sugar content. He mastered the

technique in chilly Labrador (temperatures of -50% were normal) after watching howEskimos fast froze their food. And he madea mint.

The wonderfully named Marjorie Merryweather Post, rich heiressdaughter of a food processing magnate, stumbled on theimpoverished Clarence’s fast freeze techniqueduring a yachting holiday along theMassachusetts coast. She sent ashore forfresh food, Clarence provided provisions andshe paid $22 million for the idea, which shemarketed as Birds Eye. Clarence retired on theproceeds to devote himself to his favouritesubject, hydroponics.

Spade, Skirret and Parsnip - The Curious Historyof Vegetables, by Bill Laws (Sutton Publishing).

CURIOUS VEGETABLES:SWEET PEAS

Veg man Bill Laws reveals the secrets of fresh - and frozen - peas

NATURE TELLS US NOTHING ABOUT VEGANISM

W hen early philosophers were faced with

tricky questions such as ‘why do things fall

rather than rise up?’ they responded, without

embarrassment, ‘it is in their nature to do so.’

Such a response now would rightly be ignored and

more deservedly ridiculed. Slightly more

sophisticated versions of

the ‘nature’ and ‘natural’

argument are still

deployed in many

arenas of debate and

frightening frequently in

vegetarian and vegan

diet discussions.

A Meaningless Argument

Some vegans claim that it is

natural for humans to eat

only vegetables, while some

meat-eaters claim that it is

natural for humans to eat

meat (often quoting

Desmond Morris and the

Savanna hypothesis).

Both sides then set about

cherry-picking human

anatomical features to

substantiate their claims.

If you ever find yourself in

an argument where your

opponent is using the same

argument as yourself to

prove the opposite you

should have a strong

suspicion that one of you,

or most probably both, are

fail ing to understand your

own reasoning.

To understand why these arguments are meaningless

we need to break them up into manageable chunks.

Using The Right Words

It is often argued that we are not designed, or meant to

eat meat. To many vegans this will seem a reasonable and

firmly based assertion, but it’s not. Firstly, we need to

throw out the words ‘designed’ and ‘meant’ because both

imply intention and unless

you have fundamentalist

ideas of divine creation, we

must replace those words

with the only word that can

apply: ‘evolved’. Evolution

bestows upon all life

capabilities which improve

those organisms’ chances of

reproducing. There is no

design or intention, no plan,

no set of morals or ethics in

evolution, just the smallest

reward in reproductive

success that comes with

chance variations in DNA.

Substituting the word

‘evolved’ for ‘designed’ the

above arguments begin to

show their weakness. What

do we mean when we say a

species has evolved to or not

to do something? We know

that a sparrow has evolved

to fly because it can do so:

there must be an

evolutionary advantage to

the sparrow in flying in order

to survive in the struggle for

life. We know that penguins

would not gain an

evolutionary advantage from

flying from the fact that they have lost the ability to do so

(their resources are used to better effect in other ways).

In short, we know that a species has evolved to do

something because it can do it.

Stephen Fenwick-Paul

“Some vegans claim that

it is natural for humans to

eat only vegetables, while

some meat-eaters claim

that it is natural for

humans to eat meat

(often quoting Desmond

Morris and the Savanna

hypothesis). Both sides

then set about cherry-

picking human anatomical

features to substantiate

their claims.”


Some will argue that because humans may suffer harmful

and life-shortening consequences from consuming meat or

that they do not possess the appropriate claws and teeth to

bring down a fleeing antelope that this is surely proof

enough that humans have not evolved to eat meat and

hence must be acting unnaturally? Let’s see how these

ideas apply to other animals. We know that vultures will eat

meat that lions will avoid because the chances of food

poisoning for them is too high. We know that vultures are

ill equipped to slay their prey and must scavenge.

It would be ridiculous then to argue that it is unnatural for

vultures to eat meat because

they lack the appropriate

offensive weapons and for

lions because they lack the

appropriate digestive system

to consume the most rank of

meats. The fact that dolphins

are considerably better

swimmers than humans is not

an argument to stop humans

swimming.

To some this may be

sounding like an outright

attack on veganism, but it is

not, it is an attack on badly

formed and irrelevant

arguments. To state it

clearly: humans have evolved

to eat meat (as well as eat

vegetables).

The often presumed

implication of this statement,

that if we are evolved to do

something it must follow we

should do it, is where the

logical mistake hides and not

understanding this error is

why many vegans so

passionately object to the

above statement. An evolved ability does not lead directly

to its moral acceptability. We can easily see why this is so

by replacing to eat meat with some other human traits

such as to steal, to lie, to rape, to war, to murder, etc.

For all these we readily pass laws to either stop or limit

their use in some form. Therefore it is clear that an

evolved characteristic does not confer moral acceptance -

other considerations need to be made before one can

claim an act is moral or immoral.

Beyond stomach juices and claws

Why do so many associate the justification of their diet with

how natural it is?

At the heart of this question is the selectiveness of evolved

attributes proponents of these theories put forward. It is easy

to understand the direct relationship between the ability to

catch and eat meat and our diet – the two are closely coupled

but so is reproduction and rape. Our species is not simply a

well evolved eating machine. Our success as a species is not

down to our ability to consume

food – there are and have

been many other species that

have been far better hunters

and gatherers than us - it is in

our ability to act sociably.

The mental skills required to

thrive in large interdependent

groups are immense: complex

language, empathy, extended

notions of kinship, sympathy,

loyalty, revenge, logical

thought, justice, enhanced

reciprocation to name but a

few. When we look for the

justification for our morality

the least important places to

look are in the vestiges of

anatomical inheritance from

some ancient ancestor - such

as the length of our canine

teeth – where we should be

looking is in the evolved

mental characteristics that let

us understand the distress we

cause to our victims and the

impact of choices on our

environment and our bodies.

One can imagine a far distant

planet where the dominant intelligent and communal species

has evolved directly from a carnivore ancestor. Yet their

intelligence gives them an empathy with their prey and an

understanding of their environment that in time sees the

adoption of veganism as the inescapable moral and logical

choice.

The justification for veganism is not that of diet but is to be

found in our minds.

“An evolved ability does

not lead directly to its

moral acceptability.

We can easily see why this

is so by replacing to eat

meat with some other

human traits such as to

steal, to lie, to rape, to

war, to murder, etc. For

all these we readily pass

laws to either stop or limit

their use in some form.”

The Vegan l Winter 2003 17The Vegan l Autumn 2007 17

THE RAW ADVANTAGESarah Best

S arah Best is the editor of Get

Fresh! magazine which is

published by The Fresh Network,

a company which sells a huge

selection of ingredients, gourmet

foods, books and kitchen

equipment related to high-raw,

high-energy living and also

organizes educational and social

events for people interested in

this lifestyle. For more

information see www.fresh-

network.com.

Do you wake up most days bursting

with energy and ready to conquer

the world? Are you happy with your

weight despite the fact you eat

what you want, when you want?

Do you rarely, if ever, succumb to

colds or other infections? Do you

feel and perhaps look younger than

others your age? Does all this sound

too good to be true?

It isn’t – not if you discover raw

food! You may have heard that raw

is ‘in’ and you may even know

someone who eats only raw food,

or is a ‘raw fooder’. It is becoming

an increasingly popular choice but

it’s no fad diet. It is a return to

eating the way nature intended.

But remember, you don’t have to

eat all raw to start seeing some

serious benefits.

If you are already eating a plant-

based diet, that is an enormous step

in the right direction. But the fact

you can now get an animal-friendly

version of just about anything is a

double-edged sword. It is very easy

to be a junk food vegan these days

so if you eat a lot of processed

food, or if you eat most of your

food cooked, you can take your

health to the next level by choosing

a diet rich in whole foods and

including an abundance of raw

fruits, vegetables, nuts and seeds.

Why is it good to eat them raw?

Cooking can destroy essential

nutrients and the action of heat

on food molecules can also create

harmful substances which are

taxing for the body to deal with.

Raw foods, meanwhile, are as

nature intended, take little energy

to digest and give a lot of energy

in return – along with the highest

levels of essential nutrients. In a

polluted world where many of us

lead stressful lives never has it

been more important to get our

daily dose of raw nutrition.

But raw foods are so powerful that

some people feel worse not better

when they start eating more of

them. This is because of their

cleansing effect and the fact they

mobilize toxins from deep within

the cells. Unless your organs of

elimination are in perfect tip top

condition when you start piling the

raw goodness in, you may find

yourself in a healing crisis which

at best is unpleasant and at worst

can be dangerous. So if you are

suffering from any specific health

complaint or have ever had an

adverse reaction to eating raw

food, it’s advisable to seek the

adv ice of an appropr iate

practitioner before changing your

diet. The benefits will be well

worth it!

People who switch to a high-raw

diet typically report massive

improvements in energy levels,

immunity, mental clarity and

emotional disposition.

“People who

switch to a high-

raw diet typically

report massive

improvements in

energy levels,

immunity, mental

clarity and

emotional

disposition.

Other common

bonuses are

better digestion,

effortless weight

loss and looking

years younger.”


Other common bonuses are better

digestion, effortless weight loss

and looking years younger: a high-

raw diet not only slows the ageing

process but in many cases even

reverses it! Another frequently

reported effect is consistently

experiencing a high like no other –

a natural high that no artificial

substance could ever provide.

Some people report these benefits

only when they are eating most or

all of their food raw. Others find

the big rewards kick in as soon as

they eat more raw food than

cooked – i.e. around the 50%

mark. But the beauty of raw food is

that however much (or little) you

choose to include you will benefit.

If you currently eat one piece of

fruit a day and your only experience

of salad is the piece of lettuce you

put in the bun with your vegan

burger, you will feel better if you

upgrade that to two pieces of

fruit a day and a real salad.

Do you own a juicer or walk

past a juice bar on your way to

work? If so, could you work a

fresh, raw juice into your daily

regime? Or what about a fresh

fruit smoothie for breakfast?

Trade secret: use avocado in place

of tofu. You don’t taste it but it

gives it a wonderful creamy

consistency and is packed full of

vitamins, minerals, phytonutrients,

enzymes, amino ac ids and

essential fatty acids. Blend half an

avocado with half a banana and a

cup of any fresh, juicy fruit you

choose and you’ll be in smoothie

heaven!

The raw part of your diet can be

made up of not only fruits and

vegetables but also nuts, seeds and

various sprouted foods, including

grains and legumes.

Research suggests that when foods

are sprouted, nutrient levels can

increase significantly.

Many people I’ve spoken to report

that a light bulb went on in their

heads when they first heard about

raw food; they just knew it was

something that would change their

lives. If you think that a high-raw

diet sounds right for you, plan to

get there in small steps – ironically

you will get there much faster than

those who try to do it in one big

leap.

Whether you want to be a bit more

raw or a lot more, make use of all

the fabulous resources out there

which include: books which will tell

you everything you need to know

about raw food versus cooked;

recipe books with everything from

salads and smoothies to gourmet

creations such as raw lasagne, raw

chocolate, and raw ice cream;

raw support groups (both online

and offline); raw food coaches;

raw food preparation classes;

raw dinner parties, and a whole

selection of other events, both

educational and social.

“The raw part of

your diet can be

made up of not

only fruits and

vegetables but

also nuts, seeds

and various

sprouted foods,

including grains

and legumes.”

Vegan Society Disclaimer

“There is not enough

evidence to recommend

that a complete raw food

diet would benefit health.

A raw food diet would not

be recommended for infants

and children who need to

ensure adequate calories for

growth and development”

If you eat only raw food, a

vitamin B12 supplement is

necessary as unprocessed

raw foods are not fortified

with B12.


LAB-GROWN MEAT

New Harvest is an organisationwhich funds research into

growing meat in laboratories fromanimal cells grown in culture. When I caught up with JasonMatheny from New Harvest hepointed out that ‘there is nothingintrinsic to cultured meat that ismore harmful to animals thanploughing a field of soybeans.Muscle cells don’t have feelings, anymore than carrot cells havefeelings’.

However, I was still concerned: wouldn’tobtaining the initial cells from animalsinvolve cruel and intrusive procedures?What would be the environmentalimpact? Here are some of the replieshe gave to my questions:

Where are the original animal cellsobtained from?

The cells come from established celllines, which were obtained years agofrom animals. In theory, you could getall the cells you need by painlesslysticking a needle into the legs of a fewfarm animals. The proliferativepotential of the cells is so great, a fewcells could satisfy the world’s annualdemand for meat.

What are the difficulties indeveloping this new technology?

The biggest challenge is cost. Culturemedium (the nutritious soup that isused to grow the cells) is veryexpensive.

What is the nutritious soup madeof?

The Dutch company we are funding todevelop the ‘meat’ are using animal-freemedia, but as I said it is expensive. Youcan read more about the media at:www.ptemag.com/pharmtecheurope/article/articleDetail.jsp?id=408851

How will laboratory-grown meat besafety tested?

For purposes of FDA review, it’s notclear that cultured meat will requiresafety tests as a novel food, as there areno novel ingredients. However, as withother foods (including vegan ones)

there would need to be some safetytesting of food batches for sterility,using traditional microbiological assays(which don’t involve animals).

What will be the ecologicalfootprint of developing this lab-grown meat and will there be anypolluting waste products?

It’s a good question. Since thetechnology isn’t finished, we don’tknow what the ecological footprintwould be. It would be significantlylower than meat. With traditionalmeat, only 10% of what you put intothe animal gets converted intosomething people eat. The rest is lostto metabolism and inedible structures,like bone or neurological tissue. Withcultured meat, you’re growing only thatwhich is edible. My guess is that theenergy requirements and wasteproducts would be about the same asprocessed meat substitutes.

Are many different ‘meats’ beinggrown?

Tissues from cows, pigs, chickens, andturkeys have been grown in vitro.

When will laboratory-grown meatbe available?

If you want a $100,000 burger, you canhave it now. The problem is economic:if we can find a cheap culture medium,then cultured meat will be competitivewith regular meat. I have no doubt thatsuch a medium will be discovered, butit’s hard to predict when. My guess isfive to ten years. But predictions abouttechnologies are notoriously inaccurate.In 1932, Churchill wrote that, ‘Fiftyyears hence we shall escape theabsurdity of growing a whole chicken inorder to eat the breast or wing bygrowing these parts separately under asuitable medium.’ Clearly he was overlyoptimistic.

“In 1932, Churchill

wrote that, ‘Fifty

years hence we

shall escape the

absurdity of

growing a whole

chicken in order to

eat the breast or

wing by growing

these parts

separately under a

suitable medium.’

Clearly he was

overly optimistic.”

Jason Matheny from New Harvest interviewed by Rosamund Raha


What effect do you thinklaboratory-grown meat will haveon people’s attitudes to livestockfarming?

I think that cultured meat could reducethe psychological cost of adopting amore benevolent ethic towards animals.Right now, few people are willing tobecome vegetarian or vegan. The dietarychange is too disruptive for them. Foodand events around food are so centralto our culture and humans evolved astrong appetite for meat - or somethingthat tastes like meat - because of itsnutritional importance in our ancestralenvironment. Our appetites haven’tadjusted to the modern environment in which we can easily satisfy ournutritional needs on a plant-based diet.Meat substitutes (and eventuallycultured meat) allow people to satisfytheir appetites and social traditionswithout causing misery. Aristotle wrotethat ‘When looms weave by themselves,man’s slavery will end.’ When meat canbe grown without animals, 99% ofanimal slavery will end.

“Aristotle wrote

that ‘When looms

weave by

themselves, man’s

slavery will end.’

When meat can be

grown without

animals, 99% of

animal slavery

will end.”

Who is funding your research?

The research is paid for by the Dutchgovernment, Dutch universities, a subsidiaryof Sara Lee, and other private donors. TheDutch government has shown great foresight.They recognize that the problems caused bylivestock farming cannot be tolerated indefinitely.

Would the meat contain all the samevitamins and minerals that meat takendirectly from dead animals contains?

B12 would have to be added, as it is to othervegan foods.

Would it contain all the saturated fatthat regular meat contains?

Cultured meat needn’t contain any fat.But for palatability you might have to add somefat. You could tailor the meat to have an idealfatty acid profile. This could be meat thatsaves you from a heart attack, rather thangiving you one.

More information can be found on the NewHarvest website: http://www.new-harvest.org


RECIPES Helen Edwards


EASY CHILLI

Serves 4

1 tsp vegetable bouillon

1 tsp rapeseed oil

1 tsp yeast extract

200ml boiling water

200ml beer (or wine)

1can (400g) tinned tomatoes

75g dried tvp

2 dstsp rapeseed oil

1 medium white onion, finely chopped

4 cloves garlic, finely chopped

2 sticks celery, finely chopped

1 tsp chilli flakes

2 dstsp tomato puree

6-8 tbsp sweetcorn, frozen or tinned

1 can (240g) red kidney beans, rinsed and drained

200ml non-dairy milk

Place bouillon, oil and yeast extract in a large bowl (dip spoon inhot water before measuring out the yeast extract to help preventit sticking to the spoon).

Pour on boiling water, and mix well until everything has dissolved.

Add beer (or wine) and tinned tomatoes and mix.

Add tvp to bowl and allow to soak for 10-15 minutes, while youprepare the vegetables.

Heat oil in a large saucepan.

Add onion to pan, cook for 2 minutes, stirring continuously.

Add garlic, celery and chilli flakes and cook for further 2 minutes.

Remove pan from heat. Add tomato puree and mix well.

Add the soaked tvp and liquid from the bowl. Mix with awooden spoon and simmer for 10 minutes, stirring occasionally.

Add sweetcorn and kidney beans to pan and cook for 5 minutes.

Add to pan and stir thoroughly to mix.

Serve hot with fries or rice.

CURRIED LENTIL SOUP

Asian influences lift the classic lentil soup beyond its hippyveggie stereotype. The addition of ginger and Indian curryflavours transform the flavour of this nutritious soup, whilekeeping it simple and quick to prepare.

Serves 4

2 tbsp vegetable oil

1 medium white onion, finely chopped

3 cloves garlic, finely chopped

2 tsp curry powder

0.5 tsp ground dried ginger

1 litre stock (or water)

200g red lentils

PUMPKIN SEED AND APRICOT FLAPJACK

A deliciously moist flapjack, with chewy apricot and health-packed pumpkin seeds.

Makes 8

110g vegan margarine 45g golden syrup50g molasses sugar75g dried apricots, chopped150g oats40g pumpkin seeds

Place the vegan margarine, syrup and sugar in a saucepan and heat gently,stirring with a wooden spoon, until the margarine has melted and the sugar has dissolved.

Add the apricots to the saucepan and stir to coat in the syrup mixture.

Add the oats slowly, stirring well to ensure they are coated by the syrup mixture.

Add the pumpkin seeds to the saucepan, and stir in to mix.

Remove the saucepan from the heat. Lightly oil a baking tray (12cm x 24cm). Turn the mixture into the tray, and press down with the spoon.

Place the tray into a preheated oven, at 180˚C, and bake for 15-20 minutes, until lightly browned on top (although the mixture will still be soft).

Allow to cool for a few minutes, then cut into 8 pieces. Allow to cool completely, and store in an airtight container.

Heat the oil gently in a large saucepan.

Add the onion to the pan and cook for 3-4 minutes, stirring continuously with a wooden spoon or spatula.

Add the garlic to the pan and cook for 2 more minutes, continuing to stir.

Add spices to the pan and, stirring continuously, fry for 30-60 seconds.

Add the stock and lentils to the pan. Stir to mix, then cover the pan and bring to the boil. Reduce the heat and simmer for about20 minutes, until the lentils are tender.


Clare Persey

Offering free vegan food in arelaxed social setting can be an

incredibly effective way to promoteveganism. If you get it right theeffect is immediate because you areable to directly demonstrate that itis possible to go vegan and still eatdelicious food. People often havestereotypes about vegan food andyou can remove these in the time ittakes to munch a chocolate cake ornibble a mini-quiche.

TIPS/STEPS

Book the venue

If possible choose a venue on a busystreet as this will be very useful forbringing in passing trade. The venueshould also be near a residential areabecause door-to-door leafleting is veryeffective at bringing in more people.

Look for good cooking facilities, e.g.check the ovens, amount of fridge space,and availability of a microwave (thesecan be invaluable for heating foodquickly). Also check if the venue hastables, if not, find some folding ones.

Decide what food you want to haveon your free buffet

Here are a few considerations:Variety is very important. Don’t justserve stodgy main course food; includesalads and simple side dishes as well. If possible have wheat- and sugar-freeoptions. It is all too easy to end up witha buffet which predominantly offerswheat-based savouries and sugar-filleddesserts.

The two major items people say theywould miss if they went vegan arecheese and chocolate, so considerputting together special sections forvegan cheese and chocolate.

Be aware of food hygiene issues. More details here:http://www.food.gov.uk/foodindustry/regulation/hygleg

Possible menu items: n Vegetable stews and soupsn Vegetable curriesn Shepherdless pien Lasagnen Salads of various types, e.g. rice,

green, pasta, couscous, potaton Sandwiches with vegan sheese or

pate (possibly donated)n Sausages on sticks (possibly donated)n Burger in a bun (possibly donated)n Mini kebabs (some ingredients

possibly donated)n Mini pizzas n Veggie pastiesn Mini quichesn Garlic breadn Samosas (possibly donated)n Falafel (possibly donated)n Cakes (chocolate, sugar-free fruit

cake, lemon and carrot)n Tofu cheese cakesn Trifle (although this can get pretty

messy!)n Ice cream if summer (possibly donated)n Sugar-free energy ballsn Chocolates (possibly donated)

FREE VEGAN FOOD FAIRS

24 The Vegan l Autumn 200724 The Vegan l Autumn 2007

Ask companies and local restaurantsfor donations

It’s surprising how many of them willdonate. Give potential sponsors theincentive of their details being on theflyer and other publicity. Contact theVegan Society for a list of companiesthat have donated to food fairs in thepast. Think carefully about what foodyou want donated or you may end upwith a pile of crackers and tastelessflapjacks that you don’t want to use!

Consider selling cold and/or hot drinks

This could help cover your costs andpeople are usually more than happy topay for a drink with all the free foodthey get in the bargain.

Produce a poster and flyer andpublicise widely

This could include door-to-door leafleting,websites, health-food shops, greenshops/groups, colleges and universities,libraries and theatres. It is important toavoid animal rights or vegan lists(otherwise there will be an influx ofvegans).

Press release to local media

Do this about 2 weeks before the event.Also encourage people to write to thelocal letters page with details of theevent; there is a high chance that aletter will be published.

Allocating Tasks

Find volunteers to cook food, drive foodto the event and undertake generaltasks on the day including cooking,serving food and leafleting before andon the day. Make sure that you allocatetasks in advance so that people knowwhere they will be on the day.

Equipment check list

Make sure you have all the equipmentyou need. For example have enoughcutlery and crockery (400 plates,knives, forks and spoons to be on thesafe side).

Make a recipe booklet based onthe food at the event

See http://www.vegancampaigns.org.uk/resources/factsheets.html for greatexamples.

Design an evaluation form

Key questions to ask are whetherpeople are vegan, vegetarian or meat-eaters, where they found out aboutthe event, whether their diet willchange as a result of the fair, whatfood they liked best, and if they haveany other comments.

Set up a local group

If you wish, the fair can be used to setup a veggie and vegan group in yourarea, or to get interest for your currentgroup. Create a section on yourevaluation form for fair-goers to sign up.

On the day

Arrive at least 3 hours before the eventstarts to set up the room and food.

Put advertising boards outside thevenue.

Make sure donation tins are visible.If possible, allocate a couple ofvolunteers to leaflet with a tray of freefood to entice people in (but only afterit starts!)

Take photos for publicity.

After the event

Write an evaluation report to help youimprove future events. Also write ashort press release about the eventand send this to local papers, lettingthem know that photos are available.

“Contact the

Vegan Society

for a list of

companies that

have donated

to food fairs

in the past.

Think carefully

about what

food you want

donated or you

may end up with

a pile of crackers

and tasteless

flapjacks that you

don’t want

to use!.” This information was inspired

by Vegan Campaigns

www.vegancampaigns.org.uk

and Realfood

www.realfood.org.uk.

This is an abbreviated guide;

for more information contact

The Vegan Society at the

usual address.


If you are a vegan or vegetarian, keen on the non-exploitation of animals and theenvironment, an appropriate Overseas Aid Charity to support is

VEGFAMRegistered Charity No.232208 Inland Revenue Ref. XN8555 & XAD67AG (Gift Aid)

VEGFAM “FEEDS THE HUNGRY WITHOUT EXPLOITING ANIMALS” The Fragile Environment cannot support TWO populations – Humans and their Food Animals.

Since 1963, VEGFAM has been raising funds to alleviate hunger, thirst, malnutrition and starvation, helping people in over 40countries, by financing sustainable, self-supporting plant food projects and safe water supplies.

VEGFAM helps people to help themselves by providing funds for seeds and tools for vegetable growing projects, fruit & nut tree planting, irrigation and water wells.Emergency feeding in times of crisis and disaster.

Food security prevents malnutrition and starvation. Using plant foods is a far more efficient and sustainable way of addressinghunger overseas.

VEGFAM is professionally operated, entirely by volunteers, so as much as possible is spent on famine relief projects.

GENERAL DONATIONS paid into a/c No. 65023307 00 will be apportioned between: Projects (90%) Administration Expenses (9%) Office Building (1%)

The Co-Operative Bank plc, 242 High Street, EXETER, EX4 3QB Sort Code 08-92-90

SUPPORTERS ARE INVITED TO PAY DONATIONS DIRECT INTO THE ABOVE BANK ACCOUNT, ONLINE, OR BY POST TO THE ADDRESS BELOW.

For more information (Project News, Bankers Orders, Gift Aid, Legacies), please send an SAE to:VEGFAM, c/o Cwm Cottage, Cwmynys, Cilycwm, Llandovery, Carmarthenshire, SA20 0EU.

Telephone 01550 721197 Facsimile by arrangement.Online Giving: http://www.charitychoice.co.uk/vegfam Website: www.vegfamcharity.org.uk

Thank you for your support.


Most of the soya products we buy in Europeanshops such as soya milk, tofu and TVP use soyathat is grown in areas that have not been‘cleared.’ Alpro products for example actuallystate on the packet that none of the farms theybuy from are on cleared land, and all their farmersrespect natural crop rotation. To guarantee thisAlpro operates an impressive traceability programthat goes far beyond the required standards:tracing the beans from the farmer right up to theend product. Plamil are similarly careful to avoiddeforestation.

However, in some other countries it can be harderto buy soya products that are ‘assured’ as forest-friendly. If you live in such a country, you maywish to mail order long life soya milks or non-GMsoya beans and make your own milk. Otherwiseyou could switch to almond milk, oat milk or othervegetable milks.

But to keep this in perspective, remember most soyaprotein grown in deforested areas is for animal feeds.

Before you make your complaintyou should be aware thatcompanies are allowed to claimthat a product is vegan even ifthey state that it may containtraces of milk or other non-vegan ingredients (due to cross-contamination). As long as theydo not deliberately put animalingredients into a vegan productthey are on the side of the law.

If you decide to complain, startwith the company whomanufactured the product, asthey may be willing to rectifytheir mistake.

If you do not get a satisfactoryresponse from the company,make a complaint to the FoodStandards Agency (FSA) whichprovides guidance on thelabelling of vegan food. Whilstit is currently voluntary forbusinesses to adhere to theirguidelines, the FSA are keen to

hear about any breaches so thatthey can decide whether it isnecessary for the guidelines tohave legal standing. You couldalso make a complaint to theTrading Standards Agency.

If you see an advert making afalse claim then contact theAdvertising Standards Agency,this bore fruit in 2005 whenNestlé wrote an advertorialclaiming that cow’s milk isessential for good health. After pressure from the VeganSociety, the AdvertisingStandards Agency told Nestléthat they could no longer runthe advert!

Please copy the Vegan Societyinto any letters of complaintand the companies’ responsesso that we can update ourrecords accordingly. We mayget involved ourselves if wethink you have a good case.

To whom do I complain if a

false claim has beenmade on a product,i.e. a product claims

that it is vegan,but is not?

YOUR QUESTIONS

ANSWEREDI am very

concerned about thedestruction of the

Amazon rainforests and Ihave heard that trees are

cleared to grow soya beans.Should I stop eating anddrinking soya products

to help put a stopto this?

?

Dear Vegan Magazine,

I just had to write to congratulate you on the latest Vegan Magazine.The youth pages in particular are much more dynamic and positive,and the whole feel of the magazine is one of colourful creativity.I was particularly struck by Sophie Fenwick Paul's account of being avegan mother despite all the pressure, and the photo of her gorgeouschildren disproving all the critics! Vegan mothers come in for a greatdeal of unfair criticism, and it's great to read of one who stuck to herprinciples and whose family is flourishing. I found this issue of themagazine very uplifting and positive, and I'd like to thank all concerned.Best wishes,

Cathy Bryant, Manchester

MINUTES OF VEGAN SOCIETY COUNCIL MEETINGS

Biofuels are presented to us by thegovernment as the solution to meet

our fuel needs in the future withoutchanging our way of life. Instead ofgiving incentives and assistance topeople to reduce their direct andindirect fuel use, the governmentpresents biofuels as the technofixsolution.

Scientists employed by the big foodproducers like Tyson Foods are looking toconvert many kinds of things to biofuel:sugar cane, vegetable oil, pig fat. Growingthe crops for these fuels is going to put muchmore of the world’s land under agriculture(already forests in India, South America,Borneo and Sumatra are being cleared forbiofuels). In the case of plant-based fuelsthe crops will be processed and used directly.

In the case of pigs the crops will initiallybe used for animal feed and then a smallfraction of this plant protein will beconverted to pig fat for fuel. This pig fatwould normally be used in soaps,cosmetics and pet food: it is not a wasteproduct even for the meat-eatingpopulation!

As the world’s human populationincreases and usable land decreases, isusing precious land and water resourcesto grow fuel really a sustainable option?This land is needed to grow food. Theonly way to grow both fuel and food isto clear even more of the world’srainforest leading to species extinction,drought (as forests are needed to seedrainfall) and a generally impoverishedworld.

But actually the problem is worse thanthis: there is already too much land underagriculture, for a healthy planet we needto actually expand forest and wildernessareas. So instead of increasing land use itwould be far better to reduce it by movingover to a vegan diet so that less land isneeded to produce our food and moreland is available to grow new forests. Butit is no good using less land for food ifwe increase our land use by puttingbiofuel in our cars: this is counterproductive.

The best thing we can do for theenvironment isn’t to fill gas guzzlingcars with biofuels, but instead reduceour ecological footprint by going vegan,recycling, insulating, using energyefficient light bulbs and driving andflying less.

A personal view by Rosamund Raha

NEVER MIND THE BIOFUEL

In response to the request of the membership at the lastAGM, the minutes of Vegan Society Council meetings are

now available on line.

Improvements in the Vegan Society website have been going onbehind the scenes and these have taken some priority, so pleaseexcuse the delay.

It is important to have a secure login for validated members only,so we have chosen to use web forum software to achieve this. It doesn’t mean there is yet a forum people can write to, as thatwould take a lot of subscribers and support. We are simply using a forum as a mechanism to post up documents securely.

To access the minutes go to: www.vegansociety.com/forum

Click on FAQ (frequently asked questions) to find instructions forjoining.

If your screen is small you may need to scroll down the FAQ pageto find the questions to click on. You can then read about how toregister at the site and how to notify the Society that you want tobe verified as a member, supplying your membership number andpostcode. Please use your full name as your user name.

Please be patient with any teething troubles we have in making thiswork efficiently. Once you are validated as a member it should beplain sailing every time you want to take a look.

If you do not have Internet access, ask for approved minutes to beposted to you by contacting the Vegan Society office, as before.


Vegan Special Offer www.clivefoot.com

Buy 2 Shampoos and you qualify at the same time ( Not Later ), to choose a FREE Conditioner worth £9.95, choose either Sunflower and Tea Tree Conditioneror Walnut and Tea Tree Conditioner, you choose which one and it will be sent with your order, even FREE post on this item provided it is sent with the order.

Please quote code: VEGANAUT07

GROW VEGANPauline Lloyd

AND SO TO BEDS

Raised beds lend themselves well tovegan-organic growing; once made,

they are not walked on, and crops canbe planted somewhat closer togetherthan usual. Autumn is a good time tomake raised beds if the ground isreasonably clear. If you want to converta lawn or weedy area, you will need toclear it first, and this is best started inlate spring, although it can be done atany time.

How Do I Make the Raised Beds?There are 3 basic stages:

Stage 1Clearing the ground of weeds if needed:

This can be done in several ways. Perhapsthe best way is to smother them! The soilmust be moist before you start. First cut theweeds down to ground level, leaving themon the surface. Then roughly level out anyhumps in the ground. Next put a layer ofthick cardboard down, overlapping it wellat the edges (you can get this fromfurniture shops). Newspaper about 30sheets thick will also work. Cover this withgarden compost, decent quality soil, or infact any organic material, about 4 inchesthick. You can top off the whole thing witha mulch of straw or lawn clippings.

The mulch is left in place until it rots downnaturally, thus releasing valuable organicmatter into the soil which helps to increasethe soil’s fertility. If your land is veryovergrown, you may need to wait a year forthe mulch to work; with a lawn or a patchwithout perennial weeds, less time will besufficient. Some perennial weeds may breakthrough, but can be rooted out, replacingthe mulch.

Stage 2Measuring out and making the beds: The raised beds are measured out so thatthe beds are about 4’ 6” wide and areseparated by 15” paths but smaller peoplemay find 4’ wide beds and 12” paths arebetter in order to avoid standing on the soilwhen working the beds.

The top 4-6” of soil is removed from thepaths using a spade and is spread over thebed surface. Frames around the beds arenot really necessary, but can be used.

The paths can then be covered with a layerof long wheat straw. However, some veganorganic gardeners do not cover the pathswith straw. They simply use the paths togrow weeds, which are then cut down andcomposted at intervals. I do not use strawfor paths in my garden, instead I have someweed paths and some grass paths betweenmy beds. You can buy plastic damp-proofcourse from builder’s merchants to lay onthe paths, tucking it well into the soil ateach end; this can last for years if you arecareful when working.

Stage 3Finally, prepare the beds by cultivating thesurface. Then your bed is ready to go! Withnewly cleared ground the amount of workneeded will depend on the soil type; youmay need to remove old roots ofdandelions or whatever persistent weedsare still there.

The ground is now ready for sowing andplanting, although there will still be dormantweed seeds there that will germinate, justcut these down with a sharp hoe. A layer ofcompost can be placed on the surface ofthe soil if you have any that is ready andlarge seeds or plants can be put in this layer.If you are not going to plant immediatelythen sow some green manure. Sometimes, it is possible to buy cheapready-made compost based on green wastefrom your local council. Check if yourcouncil operates a scheme to recycleshredded garden waste.

VON has found that GEM sell a productthat is organic, peat free and animal by-product free; it’s called Gem Natural EarthMulti Purpose Compost and the good thingis that it is stocked by many garden centres,so avoiding large postal costs. It is madefrom green waste and composted bark. Forlocal stockists phone 01254 356 600 (theirwebsite does not list stockists). The productcalled Gem Soil Conditioner is not animalfree.

The Vegan News is a friendly on-linemagazine run by the author and is wellworth a regular look; it has recipes, productreviews, book reviews and as they say‘much more’. Also there are regularfeatures on vegan-organic gardening,wildlife gardening, and there is a smallwildlife database that can be viewed at thewebsite.

Find The Vegan News onwww.btinternet.com/~bury_rd/

Joining Vegan-Organic Network is anothergood move for the vegan-organic gardener.Vegans! Remember there is a world ofdifference between vegan-organic(stockfree) and conventional organic – joinVON and help get real vegan-grown foodin the shops.

Write to: VON, 80 Annable Rd, LowerBredbury, Stockport SK6 2DF, ‘phone 0845223 5232 (local rate, 10am to 8pm) oremail [email protected]

Visit the VON website and join onlineat www.veganorganic.net

Grow Vegan PuzzlerWho might sell green waste compost?

Send your answers on apostcard to: The VeganSociety (address details onpage 1) by 21st September2007. The winner willreceive a copy of A VeganTaste of Eastern Europe byLinda Majzlik

Answer to the Summer Grow VeganPuzzler: A pond, bird boxes and flowers Winner: Janice Tindall from Bath


ONLINE VEGAN

There is a stunning number of siteswith vegan information these days.

Some provide useful campaigningtools while others can help you withaccommodation and all other thingsvegan.

Here are a few of our favourite sites.

The Vegan Societywww.vegansociety.comPacked with information about veganism,from recipes to nutrition to feeding yourvegan infant. Start here:http://www.vegansociety.com/html/facts/and work your way round.

The site offers a free information pack anda free vegan starter pack. Why not order one for a friend?

RECIPES

If you want vegan recipes you can findsomething for almost every occasion onthe internet.

Vegan Villagewww.veganvillage.co.uk/recipesHas a great selection of quick, easy anddelicious recipes.

IVU http://www.ivu.org/recipesHere you will find nearly 2,000 recipesfrom around the world.

Kake’s Vegan Cookery Sitehttp://www.earth.li/~kake/cookeryOne of the first vegan recipe websites.Includes over a hundred carefully-testedrecipes, searchable and indexed by type.

Veg Cooking http://www.vegcooking.comA fantastic introductory site for newvegans. Although it is American, a lot isrelevant to the UK and it is packed withtips, sample menus, recipes and muchmore.

Vegan Lunch Boxhttp://veganlunchbox.blogspot.comIf you are stuck for ideas for your lunchbox this is the site for you.

ACCOMMODATION &RESTAURANTS

Rented Accommodationwww.vegcom.org.uk

Bed and Breakfast Accommodationwww.veggieguides.com andwww.happycow.net

Restaurantswww.veggieguides.com

PET FOOD

Vegan/Veggie Pet Foodwww.veggiepets.com

NOTICEBOARD

Vegan Noticeboardwww.veganvillage.co.uk/notices.htmA free resource for vegan companies andcharities to advertise new veganproducts, special offers, job vacancies,events, and other information of interestto UK vegans.

CAKES

Blue Lotus www.bluelotusproducts.comBaby Cakes Directwww.babycakesdirect.co.ukBoth of the above websites sell deliciousvegan cakes.

ONLINE FORUMS

Vegan Fitnesshttp://www.veganfitness.netA community-driven message boardwhich seeks to provide a supportive,educational and friendly environment forvegans, vegetarians and those seekingto go vegan. The subject range coversall matters relating to nutrition, food,diet and sport specific information nomatter what the activity or theexperience level is.

Vegan Forum www.veganforum.comA forum where vegans can discuss awhole range of topics including food,recipes, nutrition and health. It has aspecial area for those who are new toveganism and want to find out more.

MAIL-ORDER COMPANIES

The Vegan Societywww.vegansociety.com/catalogThe shop section of the Vegan Societywebsite sells books, t-shirts, toiletries, theAnimal Free Shopper and more. All profitgoes straight to the Vegan Society.

All the following companies sell veganfootwearBourgeois Bohème www.bboheme.comBeyond Skin www.beyondskin.co.ukFreerangers www.freerangers.co.ukVeganline www.veganline.com

Veganstore www.veganstore.co.uk Sell a whole range of goods includingshoes, sweets and toiletries.

Cruelty Free Shopwww.crueltyfreeshop.comThis is run by the Dr Hadwen trust so allprofit goes to them.

CAMPAIGN WEBSITES

Veggies www.veggies.org.ukA great place to keep up to date withevents, as Veggies compile the animalrights calendar. They also have an animalcontacts directory.

Activeg www.activeg.orgStuffed with campaigning ideas andincludes a map with all Vegan Societylocal groups and individual contacts sothat you can get active in your area orjust meet people socially. Includes a largeamount of information on veganparenting.

Vegan Campaignswww.vegancampaigns.org.ukLook here for inspiration, ideas andresources for promoting veganism.



ReviewsALIVE IN 5:RAWGOURMETMEALS IN FIVE MINUTESBy Angela ElliottBook PublishingCompany

ISBN-13: 978-1-57067-202-6US Price USA$14.95Reviewed by Amanda Baker

‘Chef Angela’ has a passion: tomake raw food exciting and easyfor everyone. She deftly sketchesher personal experiences of health,creativity and sustainabilitythrough raw food. Then, straightinto ‘the raw food pantry’, aglossary and shopping list ofeverything you’ll need for herrecipes. Most ingredients arefamiliar, although for agavenectaro, goji berries and jicama,you’ll need to ask in your localwholefood shop. There are also specific equipmentrecommendations, helpful rawfood preparations tips, usefulfruit and vegetable information,and ideas for menus.

The book includes over 70recipes for drinks, breakfasts,appetizers, salads, soups, sauces,main dishes and desserts, withsome full colour illustrations. The chef’s imagination has slicedcoconut stand in for noodles,lettuce leaves for taco shells, andground walnut paste for piecrust,as we take a whirlwind tour ofworld cuisine. The layout is clear,and the instructions concise yeteasy to follow (interestingly,most recipes are for 3 portions). To get in under the ‘five minute’limit, you’ll need to have staplessoaking, marinating or ripening.Almost every recipe uses ablender - a quick way to combineflavours, and soften food.

This book will make you want torush home, and... not cook! ...but, just as it says, enjoy gourmetmeals with your friends, with justfive minutes in the kitchen.

SKINNY BITCH By Rory Freedman and Kim BarnouinPublished: Running PressISBN – 10: 0762424931ISBN – 13: 978-0762424931 Cover Price: $13.95

Reviewed by Verity Hunt-Sheppard

Readers may be aware of some of the publicitysurrounding this book. First published in2005 it’s languished in obscurity untilVictoria Beckham was photographed witha copy thereby increasing sales by severalhundred thousand per cent and pushing itinto the top 10 of the Amazon books salescharts. Touted as ‘a no-nonsense tough-love guide for savvy girl who want to stopeating crap and start looking fabulous’,readers may be curious as to why it isbeing featured in The Vegan! Well thebook promotes a wholefood vegan dietand delivers some very hard-hittinginformation on food production. Indeed,there is a complete chapter dedicated tothe US Department of Agriculture called‘Have No Faith’ detailing conflicts ofinterests, the BSE crisis, subsidisation ofthe livestock industry and allegations ofcorruption and cronyism.

Authors Rory Freedman and Kim Barnouin,both vegans, pull no punches in telling theirreaders to stop eating rubbish whilespeaking of the horrors of meat productionand bringing sharply into focus the humanrace’s illogical consumption of cow’s milk.

In terms of healthy eating, it featuresnothing new, promoting fruits, vegetablespulses and whole grains and telling readersto avoid additives, sugar, caffeine andsmoking. There are also a couple ofquestionable nutritional statements such asa suggestion that Spirulina may containB12.

Some readers will simply not be able tostand the brash style in which this book iswritten but I must admit to having a softspot for Skinny Bitch, which, at times, had,me laughing out loud. Love it or loathe it, Ifeel the book serves an important purposeto get veganism into the mainstream.There is a follow-up publication ‘SkinnyBitch in the Kitch’, essentially the SkinnyBitch cookbook - watch this space!

VEGAN VITTLES:SECOND HELPINGS.DOWN-HOMECOOKING FOREVERYONEBy Jo StepaniakPublished: BookPublishing Company

ISBN-10: 1570672008ISBN-13: 978-1570672002Cover price: £14.99 Reviewed by Verity Hunt-Sheppard

Vegan Vittles: Second Helpings is anexpansion of the original Vegan Vittlesand is written in conjunction with FarmAnimal Sanctuary in North America.There is something for everyone here:non-vegans are invited to expand theirculinary repertoire while vegans will finda whole array of recipes not typicallyfound in many vegan cookbooks.

Being essentially an American cookbookyou will find such delights as YankeeCorn Muffins, Orange-Pecan Muffins,Southern-Fried tofu and Not YourMama’s Meatloaf. It’s not all Americancomfort food though; there are manydishes that will appeal to the health-conscious and lovers of internationalcuisine including Green Bean Pâté, Kaleand Kraut Sandwiches, Hot-and-SourPad Thai Noodles and Moroccan Millet.There is also a section on home-madeveggie meats and ’uncheeses’.

More than just a cookbook, this bookdoes not assume that all those whomight read it are vegan. It shares itsmessage of compassion by introducingveganism to the newcomer, explainingthe plant-based substitutions for typicalanimal products and encouragingeveryday activism. Dotted throughoutthe book are short stories about theanimals now living at Farm AnimalSanctuary as well as alternative sayingsto the many rather un-vegan ones:‘It’s no use beating a dead horse’ becomes‘It’s no use watering a dead rose’!

Vegan Vittles is beautiful book that hassuccessfully achieved the genuinelydifficult task of appealing to both vegansand non-vegans alike. This wouldmake an excellent gift to any lover ofcookery or animals.

PEACE ACTIVISM AND VEGANISM

On becoming editor of PeaceNews this spring, one of my

first acts was to scout out shopsnear King’s Cross that supplyvegan food and that would beopen early in the morning and lateat night when the final weekendlayout is either starting ordragging to a close.

Peace News is byno means awholly veganoutfit, butsubscribing to itback in 1982was animportant partof my politicaland moraldevelopment

leading me to become a vegan.Peace News then (and I hope now)discussed a wide range of issues ofconcern, and raised my consciousnessabout a lot of things.

A friend to whom I sold PN, andwhom I badgered into becoming avegetarian, was later to badger meinto becoming a vegan (and then goon to edit Peace News himself). The direct action end of the Britishpeace movement, I discovered, wasvery vegan-friendly if not vegan-dominated in many cases.

Peace camps around the countryserved vegan food by default, andpeace prisoners seemed to be as likelyto be vegan as not. As I becamemore involved in the internationalpeace movement, however, I foundthat the picture was very differentabroad. In the US, where I’ve doneseveral speaker tours right across thecountry, vegetarianism often appearedto be outside the mainstream of thepeace movement, which puzzled me.

In 2001, I went around continental

Europe campaigning against war and

sanctions on Iraq. I met some of the

most wonderful committed people

some of whom viewed my eating

choices with bewilderment; others did

not. Three places stand out in my

memory:

1. In Berlin, we argued with German

Green MPs (somewhat unhappily

part of the pro-US government at

that point) as I ate not very much

at all in the MPs’ dining room.

2. In Rome we met people who were

carrying out aid projects in Iraq and

campaigning against sanctions and

war at the same time; they showed

me that pizza is just as widely

available without cheese!

3. In Lisbon we were hosted by the

local anarchist group, who were

almost universally vegan, and very

familiar with the London political

scene (which they found quite

inspiring).

Being a peace activist and organiser,

dealing with arrests and courts and

prison as well as writing and speaking

and strategizing, I tend to live in a

particular small world.

I realise there are other, very similar

worlds of activism right next door,

but I don’t often have time to cross

over into them.

Being an editor of a paper committed

to non-violence as a method, rather

than to the peace movement as such,

I am having to broaden my horizons

and try to pay attention to a wider

range of struggles, including those in

the labour movement. And I’m

having to find a new bunch of shops

to get food from!

Milan Rai

“Peace camps

around the

country served

vegan food by

default, and

peace prisoners

seemed to be

as likely to be

vegan as not.

As I became

more involved

in the

international

peace

movement,

however, I

found that the

picture was

very different

abroad.”


n SEPTEMBER

Compassionate Living Fair

Saturday 29th September 2007, 11am

The Friends’ Meeting House, Hill Street, Coventry,

CV1 4AN, West Midlands

For more information check out: www.animalaid.co.uk

or phone: (01732) 364546

The Incredible Veggie Roadshow

(organised by Viva!)

Saturday 29th September 2007, 10.30am-4.30pm

The Royal Concert Hall, Sauciehall Street, Glasgow

(Strathclyde Suite, Level 3)

Free entry, food tasting, cookery demonstrations,

talks, free diet and health advice, stalls, competitions,

vegan fashion and footwear, beauty products, books,

vegan food products, information and campaign news.

For more information e-mail: [email protected]

T: (0117) 944 1000

www.viva.org.uk/roadshows07/glasgow.html

11th International Vegan Festival

30th September – 6th October 2007

RNS Residency, Murdeshwar, Karnataka, India.

E-mail Shankar Narayan at:

[email protected]

or check out website: www.ivu.org/veganfest

T: 020 7928 7459

n NOVEMBER

World Vegan Day

Thursday 1st November

Contact the Vegan Society to see how you can get

involved

e-mail: [email protected]

T:0121 5231736

or check out our World Vegan Day website:

www.worldveganday.org

Vegan Society AGM

Saturday 24th November 2007

Carrs Lane Church Centre, Birmingham.

For more information check out:

www.vegansociety.com

E-mail: [email protected]

T:(0121) 523 1736

The Incredible Veggie Roadshow

(organised by Viva!)

Saturday 24th November 2007, 10am to 4pm

Leeds Marriott Hotel, Trevelyan Square, Leeds (Thomas

Ambler Suite).

Free entry, food tastings, cookery demonstrations,

talks, free diet and health advice, stalls, competitions,

vegan fashion and footwear, beauty products, books,

vegan food products, information and campaign news.

E-mail: [email protected]

T: (0117) 944 1000

www.viva.org.uk/roadshows07/leeds.html

n DECEMBER

Christmas Without Cruelty

Sunday 2nd December, 10am - 5pm

Kensington Town Hall, Hornton Street, London W8

(opposite High Street Kensington tube station).

The huge range of cruelty-free items on offer means

that you can do all your Christmas shopping in one

place and eat some delicious food too!

For more information check out: www.animalaid.co.uk

or phone: (01732) 364546

East Midlands Vegan Festival

Saturday 8th December

The Council House, Old Market Square, Nottingham.

For more information phone: Phone: 0845 458 9595

or visit: www.eastmidlandsveganfestival.co.uk

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


The Vegan Society Network

These people are here to help. Simply get in touch.Please report any praise, problems or changes of details.

i - for local vegan information and support

F - family contact with parenting experience

Y - for young vegan support

G - group (social and/or active)

N - New entry

The interactive map & listings are available on-line at:www.activeg.org/map and these and the stylised map areproduced by the technical wizardry of Local Veggie Web.

Thinking of getting active or starting a group? Take a lookat the wealth ofadvice at

www.activeg.org then [email protected],or phone 0118 946 4858 ifyou don’t have Internet

access. Ask to be put onthe email list for news

for active vegans.

VEGAN SOCIETY NETWORK CONTACTS

Map generated by Stephen Fenwick-Paul



K CONTACTS


PATRONS

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

COUNCIL

Alex Bourke (Vice Chair)Chris ChildeSophie Fenwick-Paul(Network Contacts Co-ordinator)Laurence MainIan Nicoll (Chair)Vanessa PayneJanet Pender (Treasurer)George Rodger Subra Sivarajah Patricia Tricker(International Co-ordinator)Stephen Walsh

STAFF

Chief Executive OfficerNigel Winter

Head of Marketing & ITDave Palmer

Head of InformationServicesRosamund Raha

Information OfficersVerity Hunt-SheppardClare Persey

Business DevelopmentOfficerColm McBriarty

Office Manager /Finance OfficerFiona Sylva

Education OfficerRob Jackson

Sales AssistantPaul Xuereb

VolunteersAmanda BakerMichaela Altman: proof-reader

VEGANISM may bedefined as a way of livingwhich seeks to exclude, asfar as possible and practical,all forms of exploitationof, and cruelty to, animalsfor food, clothing or anyother purpose. In dietaryterms it refers to thepractice of dispensing withall animal produce —including meat, fish,poultry, eggs, animalmilks, honey, and theirderivatives.

Abhorrence of the cruelpractices inherent in anagricultural system basedon the abuse of animals isprobably the single mostcommon reason for theadoption of veganism, butmany people are drawn toit for health, ecological,resource, spiritual andother reasons.

If you would like moreinformation on veganism afree Information Pack isavailable from the VeganSociety in exchange fortwo first class stamps.

THE VEGAN SOCIETY wasformed in England inNovember 1944 by agroup of vegetarians whohad recognised the ethicalcompromises implicit inlacto-vegetarianism (iedairy dependent). Today,the Society continues tohighlight the breaking ofthe strong maternal bondbetween the cow and hernew-born calf within justfour days; the dairy cow’sproneness to lameness andmastitis; her subjection toan intensive cycle ofpregnancy and lactation;our unnatural andunhealthy taste for cow’smilk; and the de-oxygenation of river waterthrough contaminationwith cattle slurry.

If you are already a veganor vegan sympathiser,please support the Societyand help increase itsinfluence by joining.Increased membershipmeans more resources toeducate and inform.

LISTINGS

CORNWALL

St. Ives – Self-catering accommodationin great location. Vegan café/restaurantin same complex opening soon. Close tobeaches, harbour, shops and Tate Gallery.Tel: 01736 795255 or e-mail

Award-winning organic vegan &vegetarian B&B in Lostwithiel, Cornwall.Please contact

www.learnenglishincornwall.co.uk

CUMBRIA

DEVON

Vegan B&B in quiet Dartmoor Village, nearTavistock. Double room and new bathroomin comfortable old house. Walk, cycle,explore or relax in pretty garden. Eveningmeal by arrangement. For more detailsvisit www.letsgovegan.co.uk or phone01822 810137

DORSET

HAMPSHIRE

NEW FOREST - The Barn Vegan/VegetarianGuest House. En Suite rooms, eveningmeals. Perfect for walking/cycling etc 023 8029 2531 or www.veggiebarn.net

ISLE OF WIGHT

LANCASHIRECRAZI-CARROTS.DE - TOX or RELAX in Lancashire.Healthy, creative & vegan weekends.Yoga, massage, training, walks or just B&B.Ensuite & comfortable B&B.tel. 01204 [email protected]

SCOTLAND

Scotland Is Beautiful All Year Round!Why not plan to visit soon?

Carnbren Vegan Guesthouse is acomfortable home in the centre of thenorthern Highlands. Bed & Breakfastfrom £18 - please contact us for details.We are organising special weekends(writing, art etc.), please check our websiteor telephone for details. If there issomething that you’d like to do, pleaseask us to organise it for you; wildlifespotting, relaxation & pampering,photography? Or just a pleasant holiday!Carnbren, Station Road, Lairg, Sutherland,IV27 4AYTel. 01549 402259, email: [email protected]

SUSSEX

WALES

MACHYNLLETH. Vegan-Veggie,environmentally-friendly B&B. Railway 300yards. Centre for Alternative Technologynearby. 01654 702562www.dyfiguest.co.uk

SOUTH WEST WALES tranquillity, naturalbeauty and friendliness. Self-cateringcottages only metres from sandy beachand lovely walks. Heated outdoorswimming pool and excellent facilities.Eco-friendly owners. Tel 01267 241654www.innisfreeholidays.co.uk

YORKSHIRE

WHITBY B&B FALCON GUESTHOUSE.Vegan/vegetarian Quiet location, sevenminutes’ walk from centre and harbour.Lounge and sunny breakfast room.Teamaking facilities. No smokingthroughout. Ample breakfast, withorganic fare. £20 p.p.p.n. (for couple). Tel 01947 603507


(UK) HOLIDAYS

people animals environment

Donald Watson House21 Hylton StreetHockleyBirmingham B18 6HJ

Tel: 0845 45 88244 Fax: 0121 523 [email protected]

THE VEGAN DISCOUNT CARD

DISCOUNT CARD

CLASSIFIEDS

ADVERTISEMENTS TO BE SUBMITTED BY 14TH SEPTEMBER 2007FOR INCLUSION IN THE AUTUMN 2007 ISSUE OFTHE VEGAN

ALPUJARRAS - ANDALUCIAAttractive townhouse. Sunny, roof terrace.Excellent views, birds, walks. Wholefoodshops and restaurants serving veggie foodin town. Sleeps 2 - 6. £280 pw. Availableall year. Tel: 01736 753555. email:

Kerala & South IndiaVegan and vegetarian cuisine, eco-friendlyresorts & hotels,beaches, backwaters,wildlife, trekking & camping.Brochure: 01892 722440Fax: 01892 724913E-mail: [email protected]

Andalucia - remote mountain village 40mins sea - walking, wildlife - from £100per week - 2 persons - £180 4 persons.Tel 01202 431867 www.orgiva.org/alfornon

WEST CORK- vegetarian self-cateringapartments for singles, couples andfamilies in peaceful wooded surroundings.Organic vegetables & vegan wholefoodsavailable. 10% discount for early booking.Green Lodge, Trawnamadree, Ballylickey,Bantry, Co. Cork, Ireland. Tel: +3532766 146, 00353 0861955451. Email:[email protected] or websitehttp://homepage.eircom.net/~greenlodge

VEGAN VIEWS - informal quarterly forVegan Opinion. Sample copy £1. 4 issues£4 inc p&p. Harry Mather, Flat A15, 20Dean Park Road, Bournemouth BH1 1JBSUNSHINE AND SHADOW. Autobiographyof Wilfred Crone, well-knownvegan/fruitarian. £7.50 inc P&P. HarryMather, Flat A15, 20 Dean Park Road,Bournemouth BH1 1JB

VEGAN VOICE magazine promotes anonviolent lifestyle beneficial to the planetand to all animals. For the latest onveganism and animal rights, subscribenow to Vegan Voice, Australia’scelebrated and singular quarterlymagazine! www.veganic.net

VEGAN VIEWS - informal quarterly forVegan Opinion. Sample copy £1. 4 issues£4 inc p&p. Harry Mather, Flat A15, 20Dean Park Road, Bournemouth BH1 1JB

SUNSHINE AND SHADOW. Autobiographyof Wilfred Crone, well-knownvegan/fruitarian. £7.50 inc P&P. HarryMather, Flat A15, 20 Dean Park Road,Bournemouth BH1 1JB

ORGANIC, vegan, presentable, rural deepecologist, no dogs or cats, seeks similarrare people, possibly to live or workwithin UK. Box 672

Bournemouth/Poole/Dorset areapreferably. Caring, intelligent, creativeguy, nonsmoker, gsoh, seeks similar guysfor friendship/companionship. Semiveggie/vegan. Likes Folk, New Worldmusic, Tina Turner, Traditional. Box 673

FELLOWSHIP of vegan/vegetarianChristian believers. Not a dating agency.For details please write to VCR, 55 LongStreet, Wigston, Leicestershire, LE18 2AJor email [email protected]

Gay female, vegan, young 41, size 8/10,non smoker. Into gym, music –punk/indie, outdoorsy stuff. Seeks similarfor fun, friendship or more. East Mids,anywhere! Box 674

Vegan bodybuilding is possible, positivesporting results are too. Vegan nutritionalprofiling can help. More details contact:The D.A.F. Clinic, 17 Inglewood Road,Rainford, St Helens, Lancashire, WA117QL.

Vegan PR, Marketing and Designconsultancy with an ethical, eco-friendlystance. www.eurydicepr.co.uk Tel: 01440 709460

VEGAN CASTLE COMMUNITY in southernFrance. Part ownership/shares available.See www.thebeautifulfuture.com fordetails.

PUBLICATIONS

DISCOUNT CARD

REFERENCE CODE

This card entitles thebearer to discounts ata range of outlets,restaurants and hotels.A full list of discountsis available fromThe Vegan Society.

Ref:MFC 007

VALID FROM

UNTIL

THE VEGAN

AUGUST 2007

NOVEMBER 2007

PERSONAL

BUSINESS OPPORTUNITIES

MISCELLANEOUSExclusively vegetarian & vegan luxury holidaycottage in the picturesque countryside ofsouth-west France. Enjoy the privacy of yourvery own well appointed self-catering cottage;assuring you rural tranquillity and all yourhomely comforts.

Close to the village of St Claud (cafes, market& open-air pool) & within easy reach of lowcost airports/TGV station, the non-smokingcottage suits couples, families or groups offriends; intimate enough for two but offeringgenerous space for 6 adults.

Vegan Society Member’s Discount

Jocelyn & Trevor BridgeLe Fayard, 16450 St Claud, France

Tel: 0033 545 89 03 45E-mail: [email protected]

Web: www.lefayard.com

FRANCE Brittany (56) La Sittelle

Vegan B&B 20E ppEnjoy a warm welcome & good food in our

comfortable old farmhouse. Relax inpeaceful gardens, walk/cycle in

beautiful countryside, explore the manyplaces of interest. Nearby lake for

swimming, sailing; canal for canoeing.Dinner available with vegan wine.75 mins

St Malo. Vegan Soc 10% discount.TEL: 0033 297 93 00 61

or Email [email protected]

DISCOUNT CARD


HOLIDAYS ABROAD

COSMETICS

CLASSIFIEDSTo place a personal ad pleasesend your wording (max 35words) and £6 payment,specifying in which sectionyou would like your ad toappear. Please add £2 if youwould like a box number.

“Jesus was a vegetarian”www.donoteatus.org

DIVINE FROG web services. A veganbusiness. Website design, implementation,development, maintenance and hosting. Please contact Ian : Tel : 07981 057697Email : [email protected]

VEGAN BUT STILL SICK? I offer personalhealth consultations by telephone and in-person, detox retreats, iridology, fastingsupervision, emotional healing, healthbooks and a course in Natural Health.Contact /http://www.vibrancy.homestead.com/pageone.html or telephone (01626) 352765for free brochure.

Essentials For Equilubrium; Holistic Healthfor animals and people. Specialising inemotional trauma, allergies, skinproblems, pain management. Freenewsletter. Fabulous courses; HolisticHealth for Animals; beginner - practitionerlevels. All details call Leigh 01830 520098www.essentialsforequilibrium.co.uk

CONDITIONS OF ACCEPTANCE:

Advertisements are accepted subject to their satisfying the condition that the products advertised are

entirely free from ingredients derived from animals; that neither products nor ingredients have been

tested on animals; and that the content of such ads does not promote, or appear to promote, the use

of non-vegan commodities. Books, records, tapes, etc. mentioned in advertisements should not contain

any material contrary to vegan principles. Advertisements may be accepted from catering establishments

that are not run on exclusively vegan lines, provided that vegan meals are available and that the

wording of such ads reflects this.

PRACTITIONERSORGANISATIONS

INTERNET SERVICES

Save A Life- Adopt A Goat

The ideal gift for the person whohas everything. We take into care

those who have suffered fromneglect, abuse and abandonment.

Providing a loving home for the rest of their days

Buttercup Sanctuary for goats,Maidstone, Kent, ME17 4JU

Tel: (01622) 746410Registered Charity: 1099627

www.Buttercups.org.uk

THE VEGETARIAN CHARITY

Needy young vegans up to theage of 25 years can receivegrants from the charity, whichalso provides funds to promotevegetarianism among the young.

Donations and legacies are mostwelcome to ensure that we continueto satisfy the need for help. For further information contact:

The Vegetarian Charity Cobblers Cottage, Chapel Lane,Coxbank, Audlem, CheshireCW3 OEU

[email protected]

Registered Charity No 294767

The Vegan Society trademark is the authentic international standard forvegan products.

Our logo provides an easy and trusted way to promote your cruelty-free goods and services to the growing number of vegans in the UK

and worldwide.

Trademark holders benefit from instant recognition, promotion in The Vegan magazine,discounted advertising rates, and a listing on the Vegan Society website. It’s good for you,good for the Vegan Society, and good for vegans.

For more information on the trademark, contact Colm McBriarty on (0121) 5231733 or email [email protected]. You can also read about the trademark on our website at www.vegansociety.com


ADVERTISEMENTS TO BE

SUBMITTED BY

14TH SEPTEMBER 2007

FOR INCLUSION IN THE

AUTUMN 2007 ISSUE

OFTHE VEGAN

Kate Sweeney & Vega

QUICK CROSSWORDSet by Kate Sweeney

Across

6 Ribbon-like strip of pasta (6)8 Freezing compartment of fridge (3-3)9 Oft eat up (Anag.); bean curd spread (4,4)

10 Bread which has a pocket for filling (4)11 Describes marrowfat peas that have been soaked overnight and

then boiled (5)12 Small bag or packet (6)15 Type of onion; season (6)17 Egg_ _ _ _ _, aubergine (5)20 Peel, skin (4)22 Rye lager (Anag.); type of tea (4,4)23 Crisps under the grill; raises a glass to (6)24 Separate the grain from the chaff (6)

Down

1 Large hard-shelled oval fruits with thick white meat, filled with milk (8)

2 Pieces of food cooked on a skewer (5)3 Sour-tasting liquid used as a condiment or food preservative (7)4 Soybean food with a firmer texture and stronger flavour than

tofu (6)5 Describes fruit like strawberries and raspberries (4)7 Stiff flour mixture (5)

13 Large sweet juicy hybrids between tangerines and grapefruits (8)14 Strong (flavour) (7)16 Edible root vegetable (6)18 Large, red dewberry variety - _ _ _ _ _ berry (5)19 Not white (bread or rice) (5)21 Essential element for healthy red blood cells (4)


CROSSWORD

Solution to The Vegan Prize Crossword 48 (Quick:left/Cryptic:right)

The winner of the Cryptic crossword is: Martin Riches

The winner of the Quick Crossword is: Ursula Lowe

CRYPTIC CROSSWORDset by Vega

Across

6 Idea can burst with squeak (6)8 Long before common English fruit translated into French fruit (6)9 Reportedly conquer trunk before head - may be horse (8)

10 Overheard disclosure from Welsh vegetable (4)11 Bear down under bit of ginko, alas prefers eucalyptus (5)12 Wine-making capital of Oman (6)15 Spoil boat race squash (6)17 Solver's old before setter makes 21 (5)20 She would shortly cast off (4)22 Runt confused with 20 booms (8)23 Pair of queens squeeze a second rubber (6)24 Healthy vegan eating on the golf course (6)

Down

1 Tot up over hospital and Othello, say, rising singularly edible 19 (8)2 Plant with pods speeds up runs (following Ayrton?) (5)3 Mistakenly rue Utah arrogance (7)4 Bulb glowed as red light in China initially (6)5 Wise old mentor is 21 (4)7 Bails dislodged - fifth moves up the order to third and gets 21 (5)

13 Mad train scramble for brown sauce and chutney seed pod (8)14 Wizard takes on unknown earthenware (7)16 Root for princess taken in by reckless - may be horse (6)18 Bush fence to minimise risk - invest in this fund? (5)19 Strong peacekeeping force one can grow parasitically (5)21 Ingredient of sherbet used to flavour many dishes (4)

Please send in solutions to eithercrossword along with your nameand address by 21st September 2007PPrriizzeess tthhiiss iissssuuee::Recipe books by Linda Majzlik (one for the winner of each crossword)

the vegan autumn 2007

Documents

youre vegan

vegan society council

vegan society policy

raw food

raw advantage20 lab

farmed animals

notfarming animals

ethics of meat