The Vegan Autumn 1992

AT HOME WITH

TARA PATEL Y O G A IS D E S I G N E D T O H E L P P H Y S I C A L , M E N T A L A N D E M O T I O N A L

H E A L T H A N D H A P P I N E S S . Y O U R M I N D & B O D Y A R E P R I C E L E S S - L O O K A F T E R Y O U R S E L F " N O W "

Y O G A IS I D E A L F O R S L I M M E R S A L S O I D E A L A S A G I F T T O S O M E O N E Y O U L O V E

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1 1 T h o s e people who w a n t to ex tend t h e i r prac t ice a t home, or those who lack t h e d isc ipl ine to a d h e r e to a daily p r o g r a m m e , or even those who s imply p r e f e r to be i n s t ruc t ed by a t e ache r r a t h e r t h a n having to th ink a b o u t w h a t to do next , will find e n o r m o u s benef i t in t h i s tape.

T a r a e x p l a i n s each pos tu re fully whi l s t d e m o n s t r a t i n g , in a re laxed but d y n a m i c way , work ing f rom deep wi th in herse l f - one feels t h a t she, too, is g a i n i n g f rom t h e benef i t s even a s she t e a c h e s t h e m . It is designed to he lp deve lop musc le toning, flexibili ty, physical s t r e n g t h , will power, con-c e n t r a t i o n a n d ca lmness .

T h i s t a p e h a s a more or ien ta l f lavour - T a r a , a lso a qual i f ied Bri t ish Whee l of Yoga t eache r , w a s born of Ind ian p a r e n t s a n d Yoga formed a pa r t of f ami ly life.

T a r a ' s s incer i ty a s a t r u e 'Yogin', a n d he r w a r m persona l i ty come across w i t h o u t b e i n g too persona l or in t rus ive . At £ 1 4 . 9 5 ( i n c . p&p), it is bet ter v a l u e a n d c e r t a i n l y b e t t e r quali ty t h a n o t h e r s I have seen for the s a m e p r i c e o r higher . J J "Editor" YOGA & HEALTH MAGAZINE

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THE VEGAN SOCIETY

1992 AGM

Saturday 5 December

Conway Hall Red Lion Square

London (Nearest tube: Holborn)

1.00 - 5.00pm Open to all paid-up members and associates,

and authorized individuals

VEGETARIAN S t IOES

QUALITY FOOTWEAR FOR VEGETARIANS AND VEGANS Vegetarians and vegans who have been unhappy wearing leather shoes and have found canvas and plastic shoes unsatisfactory finally have a decent choice. These new 'Vegetarian Shoes' look and feel like supple leather but are in fact 100% man made — the uppers are made from a new high-tec polyurethane, that is scuff-resistant, water-resistant and most importantly 'breathable' like leather. Combined with the quality, comfort and durability synonymous with Doc Martens we feel we have produced the ultimate vegetarian shoes!

D.M. SHOES £45.00 + £3.95 P&P. SIZES 3-12 D M. BOOTS £49.95 + £3.95 P&P. SIZES 4-11

Make cheques payable to VEGETARIAN SHOES and send to: VEGETARIAN SHOES, 36 GARDNER STREET, BRIGHTON BN1 1UN

STOCKS ARE LIMITED SO TELEPHONE 0279 691913 BEFORE CALLING IN PERSON. SEND NAME AND ADDRESS IF YOU WANT TO BE INCLUDED ON OUR MAILING LIST

S T Y L E S I Z E QTY PRICE P&P TOTAL

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ALLOW 28 DAYS FOR DELIVERY 119)

2 The Vegan, Autumn 1992

Editor: Richard Farhall Design and production by Taylor McKenzie Printed by Friary Press, Dorchester on Greencoat Matt and Repeat Offset Display & semi-display advertise-ment sales: Eco Marketing, 0225 281463 The Vegan is published quarterly by The Vegan Society Publication Date: March, June, September, December Copy Date: 25th January, 25th April, 25th July, 25th October ISSN 0307-4811 © The Vegan Society The views expressed in The Vegan do not necessarily reflect those of the Editor or of the Vegan Society Council. Nothing printed should be construed to be Vegan Society policy unless so stated. The Society accepts no liability for any matter in the magazine. The accep-tance of advertisements does not imply endorsement. The inclusion of product information should not be construed as constituting offi-cial Vegan Society approval for the product, its intended use, or its manufacturer/distributor. Contributions intended for publi-cation are welcomed, but unsolicit-ed materials will not be returned unless accompanied by an SAE.

S O C I E T Y

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

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

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

Contents Chairsay 4 Wants and needs

News 4

Fish Factories — Who Pays the Price? 6 Intensive rearing takes to the water

Shoparound 9 New vegan products

Veganism & Fitness 10 Part 3 — Footwear for energetic types

The Honeybee II 12 A royal carry on

Contacts News 14 Grassroots activity

Young Vegans 15 Feather Fiends

Changing One's Lifestyle A conversion

A Passage to Indian Food 18 It's the 'real thing'

Growsense 21 Unusual berries

Of Gnats and Other Gnasties 22 Under attack

Reviews 24

16

A Vegan in the Family 26 Down in the woods . . .

Postbag 27 Feedback and views

Publications & Merchandise 28

Noticeboard 30

Information 31

Classified 32

Chief illustrator: Suzanne Whitelock

Cover by Paul Hanson


Chairsay...

^ \ / ^

This is the legend that those who attend the forthcoming AGM will see above the stage at Conway Hall. Powerful words that are worth pondering. It is well known that the prime moti-vating forces of human beings are want and fear, cynics and advertisers say greed and fear. If you scrutinize any commercial advertisements you will find it

To thine own self be true

Polonius, Shakespeares's Hamlet

plays on one or other of these factors and often both. These are, of course, vital and basic drives for self-preservation and yet some vegans are highly intolerant of what they have become in our consumer orien-tated society. Should anyone be surprised that want and need do not necessarily go hand in hand. After all, our very first 'want', to

survive, is not correlated to need of any sort; it is therefore surely understandable that the majority of our fellow citizens merely wish to satisfy other 'wants' without closely examining the necessity of them or their conse-quences on other creatures or the planet.

Are vegans so different? I don't believe so, we are driven by our desires, we too want to survive but want a 'better' world with less cruelty, less pollution and less destruction. Our desire to spread the vegan ideal may be on a higher level of conscious-ness than wanting material things to satisfy ourselves or our families but neither are really more than an extension of the primal desire to survive. We only differ in that we can see the dangers in the unbridled rape of the Earth and the injustice and cruelty in exploiting animals. Our task is to persuade, cajole and encourage others to our viewpoint, not criticize and cut

ourselves off from our fellow humans. We have no reason to be self-righteous about our own lives for they are 'needed' no more than the next person's.

It is important to recognize that no truth is absolute, it would be a grave error to think vegan-ism is an exception. Philosophy, morals, codes of conduct, life stances etc. are a way of moder-ating human behaviour outside the law — not a platform from which to hurl abuse at or deride others who may genuinely hold contrary opinions or beliefs. And definitely not at one's fellow vegans who, in the main, share the same beliefs and aspirations; such self-destructive and self-indulgent behaviour merely weakens our message and the vegan cause.

If we keep these thoughts before us, we shall not be false to ourselves or to the cause of veganism.

Rick Savage

News Crying Over Milk Up to one in five children referred to paediatricians for per-sistent crying may be suffering from cow's milk protein intoler-ance (CMPI) according to a report in the British Journal of Medicine. The condition can occur in breast-fed as well as bottle-fed infants, since cow's milk protein is transmitted through breast milk. Independent 5.5.92

Council Election '92 No election is necessary this year as only six nominations were received for seven vacancies. The names of those elected auto-matically will be declared at the AGM and published in the Winter 1992 Vegan.

Animal Experiments Up The National Anti-Vivisection Society (NAVS) reports that 3,242,449 animals suffered and died in Britain's laboratories in 1991, the first rise (35,000) for fourteen years. 1,100 more cats were used, 63,000 more mice

4

and 24,000 more fish. Only 31% of procedures involved anaesthe-sia. Surprisingly, there was a 91 % increase in testing of house-hold products.

Algerian Ancestor Three fossilized teeth of the old-est known ancestor of all humans, who lived 50 million years ago, have been found in the Algerian desert. Looking like a tiny monkey with a long tail, it weighed around 21b and ate either leaves or, depending on its level of intelligence and memory capacity, fruit. Daily Telegraph 28.5.92

Forever Upwards Campylobacter has overtaken salmonella as the most widespread food-bome disease in humans. Dr Mary Cooke, of the Public Health Laboratory

Service, told a Bristol food safety conference that 30,000 cases are reported each year.

Provisional figures from the Communicable Disease Surveillance Centre show that the 11,832 cases of salmonella food poisoning to 6 July are 82% higher than at the same time last year. Government compensation for more than 3 million poultry slaughtered because of salmonel-la infection has just passed the £5 million mark. Farmers Weekly 3.7.92 & 24.7.92

BSE, Varroa . . . and Now VHD Britain's multi-million pound rabbit industry is under threat from a new killer disease con-firmed in the UK for the first time. Commercial rabbit farmers fear widespread losses if viral haemorrhagic disease (VHD) spreads. So far only two out-breaks, in Hampshire and Berkshire, have been verified.

VHD can affect 30-60% of a flock and often kills adult ani-mals within 24 hours through severe internal bleeding from the lungs, liver, kidneys, spleen, heart and lymph nodes. All rabbit breeders, rearers and owners are being advised not to bring in any

new stock, not to attend shows, not to visit other people's rabbits, and to keep visitors away from their own premises and stock. British-produced rabbit meat alone is worth about £3-£4 mil-lion a year. Farmers Weekly 8.5.92

Apology The General Secretary and Editor of The Vegan apologizes for the long delays in responding to cor-respondence — due solely to a heavy workload.

BSE: The Saga Continues The first four months of the year saw a weekly average of 631 new cases of BSE, the highest since the fatal brain condition was first diagnosed in cattle five and a half years ago. In 1989 the Southwood Committee estimated that BSE cases would reach a maximum of about 20,000. Already there are nearly 60,000.

A five year old puma fed on "low quality beef meat" has died of the feline form of BSE. It is the first known case among the big cats, although cats in Britain are dying of feline spongiform encephalopathy at the rate of about one a month.

The Vegan, Autumn 1992

The Times 4.6.92 Independent 3.6.92 & 29.6.92

TM Update The following companies are authorized to use the Vegan Society Trade Mark on specific registered products: Ambrosia Foods, Bio-D Company, Farley Health Products, Matthews Foods, Culture Foods, Maxim Pharmaceuticals, Organic Product Company, Plamil Foods, Ploughshares Organic Vegan Foods, Rakusens, Veggies.

Former TM user Honeyrose Health Products, has ceased importing Thompson Vitamins.

Marathon Woman Well done to Vegan Society member Sally Eastall, the first British woman home in the Barcelona Olympic's women's marathon. In hot and humid con-ditions she achieved a commend-able 14th placing in a time of 2:41.20.

New Hybrid The National Pig Development Company, a consortium of breeding companies and govern-ment research-sponsoring agen-cies, has crossed the conventional British pig with the Chinese Manor Meishan. The hybrid will have up to 14 teats (2 more than the British pig) and will produce up to 40 piglets a year, which means £250 in addi-tional profits from each sow. 2,000 of the hybrid sows will be delivered to British farms in the next 12 months. Guardian 8.5.92 Independent 8.5.92 Financial Times 85.92

In Brief • In June, Thomas King, former butcher and Harrods chef, was jailed for life at the Old Bailey after admitting murdering two women whose bodies were never found. He said he dismembered them and put them in rubbish bins. Daily Telegraph 13.6.92

• The pens holding cattle at the Royal Highland Showground, Edinburgh have become too small. Bulls, cows and steers are

a third larger than they were 34 years ago when the cattle sheds were built. Daily Telegraph 26.6.92

• Elm Farm Research Centre's Dr Susan Millington has con-cluded that red clover is the most promising fertility builder in arable organic systems. Farmers Weekly 12.6.92

• The Rev Andrew Linzey, an Anglican priest, is to hold Britain's first research fellowship on animal rights at Oxford. He will study the theological and ethical rights of animals for five years at Mansfield College on a £200,000 grant from the International Fund for Animal Welfare. Guardian 14.7.92

• Birmingham City Council's Trading Standards officers and an inspector from the Ministry of Agriculture Fisheries and Food found that 2,100 eggs out of 7,390 Class A eggs tested failed to meet the set standard. Some of the eggs on sale were found to be up to 17 weeks old. Bird drop-pings were stuck to a lot of eggs which, due to the porous nature of egg shells, could have caused contamination. Birmingham Voice 9.7.92

• Two people became seriously ill and 40 others sick after being struck down with salmonella from a batch of egg sandwiches from a health food store in Haverfordwest, Dyfed. Today 19.6.92

• Greenlees Leathers, London produces bags and wallets made from eel skin from Korea, sting-ray skin from the Gulf of Siam, frog skin from the Philippines, and salmon skin from Scotland. Farmers Weekly 17.7.92

• The Meat & Livestock Commission intends spending £18 million promoting decaying animal flesh between April 1992 and May 1993.

• The Bank of Scotland has entered into a MasterCard agree-ment with the British Association for Shooting and Conservation. The bank will make a donation to the BASC upon issuing a card to a BASC member and when it is first used.

F r o m the E d i t o r . . . Following the mention of Boots' Mothers Recipe organic baby foods in the Spring 1992 Vegan, the Society received a number of complaints along the lines that it should not be publicizing companies involved in animal experimentation — especially those subject to a national boycott campaign.

The Mothers Recipe range appeared to meet the Society's 'no animal ingredients, no animal testing' criteri-on and was included on that basis. Inclusion of product information in The Vegan or, indeed, the Animal-Free Shopper, should not be construed as constituting official Vegan Society approval for the product, its intended use, or its manufacturer/distributor. Statements to this effect appear in both publications. For the record, the Society does not approve, endorse or otherwise recommend any products or manufacturers/distributors — not even in con-nection with its Trade Mark, where companies are permitted to state only that a product is: 'Registered with/by the Vegan Society'.

The majority of companies mentioned in 'Shoparound' and the Animal-Free Shopper — including many of those producing mainly health foods — are, to varying degrees, involved in animal abuse. If the Society expanded its ethical stance and such companies were shunned, both 'Shoparound' and the Animal-Free Shopper would cease to exist. This would serve only to deter those considering adopting a vegan diet and make life difficult for vegans who were unable, or unwilling to move with the Society to a more restrictive ethical position.

It has been suggested that it is neither appropriate nor desirable for a small educational charity to support boycott campaigns. Firstly, to adopt one boycott campaign would undoubtedly invite requests to encompass a host of oth-ers, all equally worthy — or not! Secondly, the Society could find itself exposed to a costly civil action which could genuinely threaten its survival. That said, space permitting, and recognizing that many readers will be sympathetic, the Editor of The Vegan is prepared to include details of relevant boycott campaigns for information purposes.

Just as it is your decision to contact any groups or orga-nizations mentioned in The Vegan, it is also your decision to purchase a particular product or patronize a particular company. The choice, as they say, is yours. If you feel you require additional information before making a purchasing decision then you might like to consider a subscription to The Ethical Consumer, which details the activities of com-panies across a range of ethical issues, including animal rights. Contact: The Ethical Consumer, 16 Nicholas Street, Manchester M1 4EJ. 061237 1630.

A list of health food boycotts is available in exchange for an SAE from: Mid Somerset Earth First!, PO Box 23,5 High Street, Glastonbury, Somerset BA6 9DP.

Richard Farhall


- WHO PAYS THE PRICE? L i . r

P a u l J o h n s t o n

Compassion in World Farming's Campaigns Officer, Philip Lymhery, exposes fish farming's devastating effect on fish, other animals and the environment

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From beneath Britain 's cool waters comes a tale of cruelty and destruction. Having conquered the land, factory

farming has now taken to the water. Millions of salmon and trout are crammed into tiny cages or pens on around a thousand fish farms. But like the closed doors of the broil-er chicken shed, the suffering and hazards are largely hidden.

As with other forms of factory farming, intensive fish farming involves purpose-built rearing systems, high stocking densities, an often high degree of mechanization and the use of specifically formulated high protein diets. The fish are treated as little more than production machines in the endless pursuit of profit and 'eff iciency' . Farmed salmon and trout may now be cheap for the carni-

vores to buy, but who pays the real price? Unlike furry four-legged animals, fish

tend to be well down on the public's list of sympathies. The suffering of farmed fish has therefore tended to be ignored. Compassion in World Farming has recently launched a Report on 'The Welfare of Farmed Fish' [Ed. See 'Reviews, pages 24- 26] to make people aware of the cruelties involved. The Report pro-vides a disturbing dossier of suffer-ing, environmen-tal degradation and wildlife slaughter.

The Price of Suffering Salmon instinctively spend much of their lives freely roaming the oceans. They migrate to the river in which they were bom only to breed.

On the intensive farm salmon are crowd-ed in their thousands into floating cages. Stocking densities could be likened to keep-ing a strongly migratory 60cm (2ft) salmon in a bathtub of water. They remain in the cages until slaughtered. Crowding and con-finement often cause the fish to become stressed and agitated. This in turn can make the salmon more susceptible to disease or infestation by parasites, which then need to be treated with drugs or chemical pesticides.

Trout are also subjected to similar living


conditions with confinement and high stock-ing densities the norm. Although sometimes caged, trout are usually reared in tanks or earth ponds.

Apart from the often day to day stress, farmed fish can be subjected to grading, transport and inevitable slaughter.

As fish grow at varying rates, farmed salmon and trout are periodically sorted or 'graded' according to size. This is carried out to prevent larger fish bullying or eating the smaller ones. Such unnatural behaviour can happen within the cramped farm envi-ronment. Grading can be so stressful for them that the after effects can last for 30 days. Some fish can even be injured or die.

Farmed fish are also transported live from one site to another. This often entails a jour-ney by road in a tank on the back of a lorry. Some of the larger salmon farms are now using heli-copters to move fish from freshwater to marine sites. Transport-ation is likely to be frightening for the fish which are concentrated into tanks. They may also suffer from lack of oxygen and rising water tempera-tures. This unnecessary interference often causes considerable stress to the fish.

When ready for mar-ket, the fish are slaugh-tered or 'harvested'. Tellingly, a spokesperson for the British Trout Association told us: "We call it 'harvesting' be-cause it keeps the peo-ple happy."!

Before killing, the fish are usually starved for up to 3 weeks. Commercial fish feed is often very high in oil. Starvation is the inten-sive industry's way of removing undesirable oil deposits from the fish's body. This is an additional cruelty inflicted simply for com-mercial reasons.

A variety of slaughter methods are used. Commonly, a small, hand-held club is used to kill the fish. If it is not wielded effective-ly, the unfortunate creature may simply be injured, possibly losing an eye in the pro-cess.

Other slaughter methods include electro-cution, or cutting the gills which causes death by blood loss. Increasingly, farmed trout are 'harvested' by being hauled out of the water straight into bins of ice. Here they will suffocate. The ice, which is meant to keep the carcase fresh, also causes the fish to remain conscious for longer. The suffering is therefore prolonged.

The Price of Pollution The incredible peace and beautiful scenery of many Scottish lochs is at risk. Many lochs on Scotland's north and west coasts are now plagued with rafts of floating salmon cages. Not only do they detract from the scenery, they can also be highly polluting.

And this is a treatment?!

Large numbers of fish crowded together produce large amounts of waste. This con-sists of uneaten food and faeces (droppings), some of which dissolves in the water. Surrounding water can become over-rich in nutrients from the waste, possibly leading to 'blooms' of poisonous algae in the water.

Some waste products settle under and

Sa lmon farm, west coast of Scot land © C o m p a s s i o n in Wor ld Farming

'We call it "harvesting" because it keeps the people happy"

around the cages. Plants and animals living on the bottom of the loch can be killed by this blanket of sediment. As the sediment decays, vital oxygen can be robbed from the water, lowering the loch's ability to support many kinds of plant and animal life.

Chemicals used to look after the fish can be extremely polluting. One widely used chemical pesticide known as dichlorvos has caused particular concern. Dichlorvos is used to treat sea lice, a parasite of salmon which is encouraged to spread by the crowd-ing of the farmed fish. The pesticide not only kills the sea lice, but can be deadly to shellfish and other marine life in tiny con-centrations.

Dichlorvos can also harm the fish them-selves. The chemical is applied by pouring into the water of affected salmon cages. Fish

can find dichlorvos so irritating that they have to be prevented from injuring them-selves as they try to seek relief. Dichlorvos has also been linked to an increased inci-dence of eye cataracts and blindness in salmon. Furthermore, it is suggested that the pesticide may cause fish to receive irre-versible brain cell damage. And this is a treatment?!

Although much attention in recent years has been focused on the polluting effects of salmon farming, trout farms can also dam-age the environment. They tend to be locat-ed inland, with some trout farms also using floating freshwater or sea cages.

Waste products and uneaten food is dis-charged from trout rearing pens into nearby rivers and streams. At high levels, this

organic matter can be dam-aging to the aquatic ecosystem. To shake the idea that trout farm pollu-tion is negligible, CIWF's Report did some sums. It found that the amount of pollution caused by trout produced in 1991 could be equal to the untreated sewage output of between 2.7 million and 6.75 mil-lion people!

Yet another source of pollution from these facto-ry farms are the fish which never make it to slaughter. In recent years, 25-^2% of young salmon that are put into cages have died before reaching killing weight. Such heavy mortality rates can be caused by disease which of course is encour-

aged by the crowded conditions on intensive units. In hot weather, salmon have also died from oxygen starvation, whilst toxic algal blooms have taken their toll by poisoning the fish.

The numbers of dead fish can run into millions in any one year, presenting a daunt-ing task of disposal. Guidelines have been given to make sure the rotting corpses are disposed of safely. However, recent reports suggest that in some cases disposal is being carried out far from safely. Dead fish are reported to have been dumped in pits with-out being covered. In one incident, dead fish were taken out of sea cages, then following some confusion, were pumped back again! The rotting bodies were said to have been little more than pulp when returned.

But now fish farmers are being offered the chance to shoot themselves in the foot! A system which processes dead fish into fish feed is being advertised in Britain. This sys-tem would no doubt recycle and amplify dis-ease problems, causing further suffering to


the farmed fish themselves. Have no lessons been learned from the recent salmonella and BSE tragedies?

The Price in Slaughtered Wi ld l i fe Huge concentrations of fish can be very attractive to wildlife on the look out for a

On one fish farm, 6 otters were said to have been shot

in one year

free meal. Many fish farms use anti-preda-tor nets to surround the cages in an effort to keep out hungry seals.

However, these methods are not always used fully or effectively. In many cases, the fish farmer resorts to the gun. Seals in the area of the fish cages may become a target along with birds such as the heron and cor-morant. Some farmers have been reported as shooting seals at sites where they harmless-ly come out of the water to bask in the sun.

Even the rare and endangered otter has been persecuted. On one fish farm, 6 otters were said to have been shot in one year.

Where anti-predator nets are used, wild animals can become entangled and drown. Many seals and birds die in this way, with dolphins and porpoises also having been known to become entangled. Steps can be

S a l m o n farm, west coast of Scotland © Compassion in World Farming

taken to reduce the likelihood of entangle-ment. Unbelievably, some of the fish farm operators actually increase the tangling potential of their nets, seeing it as a useful method of predator control!

And They Call This Efficiency! Intensive fish farming has resurrected the myth that animals are efficient producers of food protein. Efficiency is claimed by fish farming sources in that each kilogram of fish takes only 2 kilograms of feed to produce. But already their calculations show a net loss of protein. Moreover, these figures take no account of the high water content of fish, or of inedible parts such as bones and guts.

CIWF's report provides a much truer indication of the ratio of food conversion on these factory farms. After taking the above factors into account, the Report found that an incredible 90% or more of the fish feed's food value is wasted!

Writing to Prisoners Prison isolates people from the outside world. Writing to prisoners helps to break down that isolation, so that the prisoner does not feel forgotten. If you can't think

Disturbingly, fishmeal forms a major ingredient of commercial salmon and trout feeds. Fishmeal is derived either from the by-products of the white fish industry or by trawling the oceans for so-called 'industrial fish species'. Species such as Norway pout, sprat, capelin and sand eel are chased by fishing boats, putting pressure on existing

It then takes about 5 tonnes of wild fish to produce 1 tonne of

farmed salmon populations through overfishing. The haul is taken ashore, processed and then transported to farms at great expense in terms of energy resources. It then takes about 5 tonnes of wild fish to produce 1 tonne of farmed salmon. And they call this efficiency!

About 50 million fish from the factory farm are slaughtered each year to produce an unessential luxury product. However, the price of farmed salmon and trout for those who choose to eat it is heavily subsidized. It is subsidized by the suffering of the fish, the damage done to the environment and by the lives of persecuted wildlife.

Further information: The Welfare of Farmed Fish'. Send a cheque/PO for £2.50 to: Compass ion in World Farming, 20 Lavant Street, Petersfield, Hants GU32 3EW

of much to write, then just send a card wishing them well, it is the fact that you have bothered to write that matters. If you know a prisoner personally it is especially important to write as obviously contact from old friends is valued. Please remem-ber that all letters are opened and censored. Many prisoners on remand are allowed to receive SAEs but if not please don't expect a reply as these will be restricted.

Visiting Prisoners Many animal rights prisoners on remand have a visiting rota organized by friends so please don't turn up to visit without check-ing first. This is useful to ensure that the prisoner gets a visit every day, and also that two people don't turn up on the same day at different times, as only the first visi-tor will be allowed in.

When sending in money to prisoners it is better to send a postal order rather than a cheque or cash. Apart from money, rules regarding what prisoners are or are not allowed tend to vary from prison to prison. So, if sending in stamps, books or maga-zines, for example, it is usually best to check with the prisoner first. Source: Support Animal Rights Prisoners Newsletter, July 1992

ANIMAL RIGHTS PRISONERS


Shoparound

Annie Brosnan searches out new vegan products

Going Nuts! GranoVita have taken some trouble over their carton designs for their 3 new (vegan friendly) loaf mixes — Cashew Nut, Vegetable and Nut & Herb. I've not yet tasted them, but if they're as good as their packets they should be worth a try!

Stir Crazy2 A quickie that is conveniently available from your local Waitrose supermarket is Stir Fry Vegetables. But at £1.75 you may prefer to do the real thing for yourselves. And be careful — the sister product, Korma Stir Fry, is not vegan.

DIY Talking of doing it yourself, with a bit of help from Virani Mail Order Service you can learn to treat yourself to "distinctive regional Indian cuisine" whenev-er you like. 'The Flavours of Gujarat' is a cookbook detailing vegetarian, dairy-free and wheat-free dishes. They also stock many of the specialized ingredients, like grains, pulses, the all-impor-tant spices and pickles. Contact: Virani Food Products Ltd, 10-14 Stewarts Road, Finedon Road

Industrial Estate, Wellingborough NN8 4RJ.

Wake Cup! At the end of a day's slog you recovered with Whole Earth's Gusto, and now courtesy of Whole Earth once again you can start the day on a similar high with Wake Cup. This is a hot drink with that magic ingredient guarana and organic grains which won't leave you phased and addicted like coffee or tea.

Pasta With the new Orgran range pastas, spaghetti and spirals need never be boring again! The whole range is egg- and wheat-free, and many are suitable in other ways for special diets. The range includes Garlic and Parsley Rice Pasta, Tomato and Basil Rice Pasta, and Gourmet Buckwheat Pasta. Although the distributors don't know right now exactly which retailers will be taking them, they suggest that you enquire of your local friendly health food shop.

Foodwatch! This is a new mail order service from Green Farm aimed at those with special diets (and that

includes us, folks!). The order form uses many different codes to explain each of the items, and the V symbol means suitable for vegans! Green Farm Foodwatch, Burwash Common, East Sussex TNI 9 7LX. 0453 882482.

New Look Just a quick note to mention that Granose margarines don't look much like they used to. Now that Haldane have taken over there have been some changes, such as repackaging and reformulation. But don't worry — the mar-garines (Vegetable, Sunflower, Soya, Vegetable No Salt and Diet Half-Fat Spread) are still vegan.

I Scream . . . for Ice Cream! And now you get something to scream about! From Sweden comes Swedish Glace (to rhyme with face appar-ently), a soya based (organic soya beans of course!) frozen dessert which looks utterly yummy. It comes in 2 flavours at the moment — Vanilla and Chocolate. Ask at health/whole-food shops.

Snacks This must be the best choccy yet for vegans. Plamil Martello. If you miss dairy milk chocolate, then crave no longer. Even if you don't, give it a try. At a health food shop near you — now!

From Holly Mill Bakery comes a range of 5 no-added sugar cereal bars. Three are gen-uinely new — Lemon, Hazelnut and Raspberry.

And last, but most certainly not least, and worth a mention even though they are not new products — flapjacks! From The Handmade Flapjack Company, a range of 19, yes 19, different varieties. And only 2 are not suit-able for vegans. They are big. They are bold. They are beauti-ful. They are widely available from many health food shops [Ed. And service stations!].

Smellies Weleda have brought out their Herbal and Citrus Deodorants in a new convenient hand-bag size. So if you want to carry one around with you in your hand-bag, these could be for you!

For the men — Man's Natural toiletry range from Boots. They have been developed with the environment in mind too —

biodegradable shampoo and soap, recycled packaging wherever possible, and for every item sold lp goes to sponsoring litter recy-cling campaigns or kerbside col-lections. The range includes body spray, body powder, various deodorant products, and products for the hair and for shaving.

From Top to Toe Montagne Jeunesse have refor-mulated their Vitamin E Eye Make-Up Removing Gel.

The biggest news on the footwear scene is the launch of eight non-leather designs by Lynx in conjunction with George Cox Ltd. Choose from the fol-lowing: DM Derby, DM Gibson, DM Brogue, DM Loafer, DM Hiker Boot, Oxford Capped, Brogue Wing and Johdpur Boot. They are sized from 2-12 and are available in black and brown. Prices begin at £45-£55. For a catalogue contact: Lynx, PO Box 509, Dunmow, Essex CM6 1UH. 0371 87 2016.

Vegetarian Shoes, based in Brighton, have now brought out the long-awaited DM Boots which, the director Robin Webb assures me, are proving very pop-ular . . . Think I might get some actually. Contact: Vegetarian Shoes, 36 Gardener Road, Brighton, BN1 1UN. 0273 691913.

Baby Vegans A new brand of organic baby-food, Baby Organix, from the company Organix, is expected to be stocked by Waitrose by the time you read this, and Sainsbury by the end of the year. Two items of the range are vegan — Summer Carrot Puree and Garden Vegetables with Herbs.

Bee Untriendly A recent issue of Green Line reports that when processing the fibre into fabric, beeswax is used as a lubricant for spinning the cotton used in Natural Facts's organic-cotton clothing.

Mocatan Those of you who are owed money should contact Mocatan's receivers:

.

For an up-to-date Animal-Free Shopper errata slip please send an SAE marked 'AFS Errata' to the Vegan Society office.


Veganism and Fitness Part 3: FOOTWEAR Former vegan professional footballing brothers Neil Robinson (FA Coach) and John Robinson (BA in Sports Studies) continue their regular column

During the course of our last two articles we tried to show how and why vegans should

take up a regular programme of exercise. We included, briefly, what types of foods vegans should eat to supplement their personal exercise programmes.

In our next (fourth) article we will give some examples of spe-cific diet and exercise routines followed by practising vegans who are committed, at various levels, to fitness.

Our original concept for this article was to provide a survey of all the vegan clothing and footwear currently available. We soon realized that this was an impossible brief. Your clothing requirement could vary from vir-tually nothing, such as in swim-ming, to layer upon layer, such as in rambling.

One of the main prerequisites of clothing, for any form of fitness activity, is that it is light. All vegan clothing products are not only suitable but in most instances preferable, and widely available. We decided to focus in on footwear for use in aerobic activi-ties other than for walking or ram-bling which, we felt, was a more specific and as it turned out, more problematic proposition.

Preferable There is a massive array of footwear products available for all types of activity. For the potential fitness participant it would be a daunting prospect plodding through the mass of advertising jargon to reach the shoe that they

need. Fortunately for the vegan fitness participant this process has been simplified by the manufac-turers themselves. There are very few quality vegan products avail-able. What are available are not publicized as such. Vegan materi-als seem to be recognized univer-sally as being lighter and, therefore, preferable. However, their use primarily extends to the cushioning and support elements of a shoe. Animal products are still the mainstay of the uppers.

Where vegan products are being promoted they are done so with the proviso that it constitutes another "breakthrough in man's quest to duplicate Mother Nature's finest footwear material" — "real leather" (Avia Group International promotional leaflet).

Synthetic' Manufacturers tend to use the term 'synthetic' when talking about products put together from vegan sources. We would argue that this is an erroneous use of the word. In essence, 'synthetic' relates to the artificial composi-tion of a product. The inference being that clothing and footwear derived from animals are 'natural' whereas those from vegan sources are merely artificial copies and as such are inferior. Our contention is that running shoes, for example, do not occur naturally, and are 'synthesized' no matter what products are used in their manu-facture.

It is important to clarify this point because when you embark upon your journey to find suitable footwear you will no doubt encounter the same prejudices that are prevalent in most shoe shops when you ask for non-leather shoes — that they are cheaper because they are inferior.

Underwhelming Response Rather than scour the reams of promotional material available we wrote to all the manufacturers asking them to give us details of any vegan products currently available. Over a period of two months we received just three replies.

The first, from a representative of Adidas textiles at Adidas (UK) Ltd thanked us for our interest in their products but could only con-firm that, although they endeav-oured to use a many "natural fibres" as possible such as cotton, they had no plans to produce specifically vegan products.

Reebok (UK) Ltd again thanked us but gave no mention of our request for specific information. They did include a large and exhaustive catalogue of their products. A description of each shoe included the prominent fea-tures. This was primarily of the upper which was more often than not some form of leather. Its cata-logue was broken down into vari-ous categories. The 'Fitness' section included shoes that were for "the cross training participant, requiring a shoe suitable for a variety of aerobic activities such as running, stationery exercise and


G L O S S A R Y aerobic dance" (Reebok Footwear Collection). Not one of the 49 shoes on offer was vegan. The main categories that contained shoes that appeared to be vegan were 'men's running' (7 out of 23) and 'women's running' (6 out of 10). The three sections 'Junior', 'Children' and 'Infant' between them contained 58 shoes for a variety of uses. Only 3 appeared to be vegan.

We have used the term 'appeared to be vegan' deliberate-ly. The Reebok reply failed to confirm which, if any, of their products, are exclusively animal-free. Adidas specifically said that none of their products is animal-free, yet from their promotional material it could be construed that some of their products are vegan.

Avia UK Ltd took six weeks to reply but did at least confirm that two of their 'cross-trainers' name-ly the 1260 (for women), the 1290 (for men) and their 525 Aerobic shoes (for women) are "currently not manufactured from animal p r o d u c t s / b y - p r o d u c t s " . Unfortunately, Avia seem to be

known for the high cost of their products and current suggested retail prices of these shoes are £39.99, £59.99 and £49.99.

Warning The message seems to be that, as in other areas, the vegan consumer is being ignored and marginalized. All the research shows that unless you obtain the correct footwear, any form of physical activity can damage your feet as well as cause other problems such as shin splints, and back and knee prob-lems, amongst others.

It is essential that you obtain the correct shoe for both you and the activity you are pursuing. The main elements to look for in any sports shoe are that j | is comfort-able, provides adequate support and is as light as possible. Sports outfitters and specialist running shops, if there is one near you, should have adequately qualified staff to provide sufficient infor-mation for you to make the correct choice.

Unfortunately, as a vegan, that choice appears limited.

Midsole — Layer between the upper and the outsole, usually con-taining the cushioning or stability features of the shoe, commonly made of ethyl vinyl acetate (EVA).

Outsole — section of the shoe which comes into contact with the ground, usually made of rubber.

Pronation — The inward rolling of foot after heel strike as the arch collapses.

Supination — Opposite of prona-tion. The outward rolling of the forefoot. Rare but apparently very difficult to remedy.

Upper — Part of the shoe above the midsole. Mostly a combina-tion of lightweight nylon and syn-thetic leather (nb. Reebok, for example, use Nubuck synthetic leather which they describe as "an imitation full-grain leather buckskin made from cattle hide").

SOURCES: The Running Magazine (May, 1992) Reebok Footwear Collection (promotional catalogue)

O R G A N I C W I N E S

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

* Nationwide Delivery * E3 /3E * 5% discount for Vegan Society members Vegan Mixed Case (12 btls) 52.00 inc delivery Vegan Special Selection 69.95 inc delivery

or ask for our full list. 0924 v i n c e r e m o s 2 7 5 3 9 3 Dept A, Unit 10, Ashley Industrial Estate, Ossett, West Yorks WF5 9JD

The Vegan Society

CLUB DRAW RESULTS

May 1992 lst 220 D Edwards £43.87 2nd 284 Kate Hall £26.32 3rd 186 R & N Newington £17.56

June 1992 lst 29 A Saunders & T Powell £45.37 2nd 161 J Mawdley £27.22 3rd 367 C Gosling £18.16

July 1992 lst 236 B Mayo-Turner £48.37 2nd 350 Andy Silcox £29.90 3rd 347 Justine Addis £19.38

{ CLUB DRAW s o . i y Cash prizes every month!

If you'd like to make a regular contribution to support the Vegan Society's work and stand a chance of winning a cash prize every month, then the Society's Club Draw is for you. Each month, three cash prizes—comprising 50% of that month's total entry money—are drawn. A monthly entry is £1.50 but you may make as many entries as you wish. The draw takes place on the last working day of the month. A list of winners is published in The Vegan. To take part just complete the form below and enclose your remit-tance for 3, 6 or 12 months as required. Don't worry about forget-ting to renew—you will be reminded in good time!

CLUB DRAW ENTRY FORM Name

Address

Post code Tel.

Please enter me for entry/ies for_ months

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

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


THE HONEYBEE II Agood or bad colony of

bees can mean the dif-f e rence be tween a

good or bad crop of honey. Gene t i c manipula t ion of bees is used to selectively breed them fo r desirable characteristics such as har-diness, non-aggression and a re luctance to ' s w a r m ' (a term used to descr ibe the entire colony deserting the hive) . In this respect , the queen is of paramount importance to the beekeep-er s ince she passes on her traits to the rest of the colony.

Unfit For a Queen Brede Valley Bee Farm in East Sussex is believed to be the only specialist breeder of queen bees in the country. The bees cost about £12 but for an extra £1.50 they will paint a blob of yellow paint on the queen and clip her wings with a pair of scissors. Bees arriving dead are replaced free of charge. To make a living this company has to sell 3—4,000 queens in a year.

Queens have their wings clipped to prevent them fly-ing away and thus leading a swarm. If they emerge from the hive with their wings cl ipped they will fall to the ground, stranded. The pursu-ing bees remain in the vicini-ty for twenty minutes or so before returning home. Bee enthusiast Ted Hooper in his Guide to Bees and Honey states: "You may therefore lose the queen but you will not lose your bees (and it is they who gather the honey)".

The beekeeper simply snips the leg close to the body

A queen will be killed off at two years or before , especially if she is 'defec t ive ' . In common with most other species, bee fertil-ity rates decline with age. The laying capac-ity of queens may also be reduced if their back legs become stiff and paralysed. Generally they fail to recover from this con-

Amanda Rofe continues her feature with a look

at the precarious life of the queen bee and honey's 'healthy' image

Healthy Honey? Honey — a pure natural food for humans coming direct from nature? That 's too much to swallow. Honey is produced when nectar is mixed with the digestive secretions of the bee, and the resulting mixture is dis-gorged (to be fed half-digested to other bees). Its sole purpose is not to satisfy humans' sweet tooth but to provide the energy necessary to sustain a bee in flight. It is no more suitable for humans than cow's milk. How many other species consume regurgitated, pre-digested food produced by, and for another species?

Researchers have discovered that honey can be contaminat-ed with the bacterium Clostrid-ium botulinum which causes one third of all cases of infant botulism. A health warning about feeding honey to babies appears in The Parent's When-Not-To-Worry Book by Barry Behrstock (MD, Fellow of American Academy of Pediatrics) and Richard Trub. They state that infant botulism can produce a muscle-weaken-ing disease in babies and has even been implicated in some cases of Sudden Infant Death Syndrome. Many paediatri-cians are now insisting that no child be given any form of honey during its first year of life.

dition and are destroyed and replaced. A paralysed mid-leg, however, is less of a problem; the beekeeper simply snips the leg close to the body.

Another increasing practice is the artifi-cial insemination (AI) of queens which involves close physical handling. AI kits are readily available from specialist suppliers of beekeeping equipment for around £680. A small cylindrical container — an horrendous metal gadget that would not look out of place in a vivisector's lab — restrains the queen while a syringe is positioned behind her. The queen and syringe are moved into position by two levers positioned either end of the contraption.

How many other species consume regurgitated,

pre-digested food produced by, and for another species?

Depending on the source of the nectar, honey can also contain poisons. Dr Herbert M Shelton states: "In many parts of the world poisonous honeys are produced. I have eaten honey that was as bitter as qui-nine." (Source: Ahimsa, July-September 1991.) He goes on to say that no person with gastric or intestinal ulcer, or any marked catarrhal condition should ever use honey.


In his book Pesticides and Your Food, Andrew Watterson states that pesticides which may be found in honey include: cypermethrin, DDT, deltamethrin, dieldrin, fenvalerate, fenpropathrin, gamma-HCH, heptachlor, malathion and pirimiphos-methyl. In 1988-9 gamma-HCH was present in one out of seven samples of honey checked by the Ministry of Agriculture, Fisheries and Food (MAFF). In Bombay, honey has been found to contain BHC, gamma-HCH, heptachlor and aldrin/dieldrin but not in concentrations above the limits adopted by the World Health Organisation (WHO).

An American organic food publication notes that bees may resort to drinking from a sewage leech bed or the run-off from a chemical or oil-retaining pond if cleaner sources of drinking water are not readily avail-able.

In addition to honey, numerous (so-far unsub-stantiated) health claims have been made for royal

So if the prospect of looking like Cliff Richard or Barbara Cartland

doesn't a p p e a l . . . jelly — the food of queen bees. However, the Consumers' Association failed to find any clear evidence that it has any medicinal benefits. "A 30g bowl of cornflakes pro-vides 30 times more thiamin and

riboflavin; 90 times more niacin; and near-ly 400 times more folic acid than a 500mg dose of royal jelly. And the cornflakes are much cheaper." (Guardian 9.4.91.) Despite this, annual sales in Britain top £17 million. Famous users include Clif f Richard, Barbara Cartland and Millwall Football Club. So if the prospect of looking like Cliff Richard or Barbara Cartland doesn't a p p e a l . . .

P romot ing a diet f ree f r o m all ani-mal p roduce and a more compas-sionate way of living that seeks to

avoid exploiting animals for anv purpose

I O ( I I T T

WHERE THERE'S A WILL THERE'S A WAY

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

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

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

GRAND CRUELTY-FREE

DRAW 1992 THE WINNERS

l s t P r i z e ( £ 1 , 0 0 0 ) S B GOHIL, LONDON

2nd Prize (£250) MRS E MAKEHAM, AVON

3rd prize (£100) SARAH NORMANDALE, N YORKS

Consolation Prizes (£10) W Digney, J Wilson, Corrie Antuma, D S

McCluskey, M J Powell, Gerry Drought, Val Hubert, Deirdre Ferndale, P Mcllhone,

Tim Thompson


Contacts News Just before we have a look at what some of the Local Contacts have been doing over the summer and at the events they have planned for the com-ing months, a couple of thoughts.

Have you been in touch with your Local Contact yet? I ask the question because some of the Contacts are feeling pretty lonely out there. Please don't think that the Contacts are there just for newcomers to vegan-ism; if you're already an old hand at trying to live without cruelty I 'm sure your Local Contact would love to hear from you. There are many ways in which you might be able to give them a hand: letter writing, helping on stalls, swapping recipes . . . You could do as much or as little as you would like, but I'm sure that the ani-mals would benefit if you were to get in touch.

Finally, for those members with time to spare, how about

becoming a Local Contact? Have a look at the address list-ings and see if there is a gap in your area. If so, and you're interested, drop me a line and we'll take it from there. Now to the news . . .

Monica Harvey, Salisbury, asks people to get in touch with her to help with the on-going programme of vigils and cam-paigns against Porton Down.

Sheila Hyslop, Edinburgh, is anxious for people to contact her to try and get a group off the ground. In particular, if you have been in touch with Sheila in the past, she asks that you drop her a line.

Jean Voysey, Southampton, would like help with a Vegan Society stall at the 'Caring World Festival', Avenue Hall, The Avenue, Southampton, on Sat 10 October, 1 lam-5pm. At the time of writing there are a few stall pitches still to be taken.

Jill Knight, Chelmsford,

has an exciting programme of events planned, including a Pot Luck Supper, a trip to a local alternative technology centre and a Christmas meal at a local restaurant. Dates have still to be fixed.

Pat Mear is very active in the Croydon area and has orga-nized a number of information and campaign stalls. Additionally, leaflets will be distributed during Vegetarian Week in response to the open-ing of a couple of new ham-burger joints.

In Kent, Hayley Wharmby and other members of the Ashford Vegetarian and Vegan Group, are busy organizing an 'Environment Day' to be held in the Stour Centre, Ashford on 24 October. Hayley hopes to involve green businesses and local schools and to have live music.

Winifred Winton of Worthing organized a vegan stall at the Worthing Animal

Welfare Garden Sale at 103 Heene Road, West Worthing on Saturday 22 August.

In Suffolk, the local group has been busy visiting youth clubs and restaurants, organiz-ing an information stall to take onto the high street, and plan-ning 'Animal Rights Evening Classes' to be held in Stowmarket — subject to suffi-cient demand. The ten week course will cover all aspects of animal rights, welfare, uses and abuses, and will provide all the information necessary to help people move towards a more compassionate lifestyle.

So you can see, there's a lot going on. But just think how much more could be done if everyone who read this picked up the phone and said 'Hi' to their Local Contact. I'll report back the response next time!

Martyn Allen Local Contacts

Co-ordinator (Admin.)

L O C A L V E G A N S O C I E T Y C O N T A C T S


You'll stand alone in a crate Awaiting your fate,

Without light Or lush pasture green.

No loving words shall be said, When bullet passes through your head,

To at least give you peace.

We'll eat from our plate, A juicy rare steak,

For which You went through hell You suffered the pain And struggled in vain

To free yourself from our world.

We're all full of greed Of which there is no need

As fields Full of vegetables grow But I'm sure I'll be dead

By the time no meat is fed To our mouths to satisfy our greed

We learn from mistakes But a long time it takes

To alter everyone's mind And persuade them to lead

A life free from greed And allow you to live without pain

And to stop you suffering And struggling in vain.

Rebecca Coleman, 13

LINER HAZARDS

STICKERS Rebecca Lane, aged 7, has designed this great 'Lambs Not Chops' sticker. It is available from the Campaign Against Leather & Fur for 50p per 100. Contact: CALF, BM Box 8889, London WC1N3XX.

Kathy (the Vegan Society's Administrative Assistant) and I were sit-ting in the office the other day when we heard scratching coming from a bin liner just outside the back window. At first we thought one of the cats had clawed open a hole in the side but on investiga-tion we discovered there was something moving around inside! With trepi-dation we slit the bag open to find an enormous hedgehog had settled down amongst the rub-bish. We removed him, checked him over to make sure he was healthy and put him in a darkened box with some food ready for release in the evening. We don't get many creatures visiting the small garden as it is completely fenced in and usually full of cats so were really surprised to see the hedgehog. We now realize how impor-tant it is to check bin lin-ers before the refuse collectors arrive — espe-cially if the bags have been sitting outside for any length of time.

Advice on dealing with unwell or injured hedgehogs and other wildlife can be obtained from: The Wildlife Hospital Trust (St. Tiggywinkles), Aston Road, Aylesbury, Bucks HP 17 8AF. Don't forget to send an SAE.

FEATHER FIENDS Geese are raised not only for meat but also feathers. The feath-ers are used as bedding material in duvets and pillows. The natu-ral lifespan of a goose is about 20 years and, as with swans, they mate for life.

Geese are being factory farmed across the world,

crammed up to 20,000 to one shed, and then killed after one or two years to provide meat or pate de foie gras. Before slaughter many will also suffer the torture of'live-plucking'. 'Live-pluck-ing' is carried out on factory farms in Hungary, Poland and China. It involves the legs of the geese being tied together and all the down and feathers (except the wing feathers) being ripped from their bodies. In the struggle the birds can suffer broken wings

and legs as well as strained mus-cles and tendons. It is an intense-ly cruel practice. Beauty Without Cruelty (Charity) is campaigning to end 'live-plucking' by urging people to buy non-animal alter-natives. It has produced a leaflet and video on the subject. For more information please send an SAE to: Beauty Without Cruelty, 57 King Henry's Walk, London N1 4NH.

Amanda Rofe

LETTERS STAMPS Can you tell me if the glue on postage stamps is vegan? Someone told me that it was made of boiled animal bones and that they wouldn't bother putting non-animal glue on stamps because it would be too expensive. • Jenny Stafford, London

Well, 1 am pleased to say your friend is wrong here because all stamps are made with non-animal gum.

GELATINE Can you tell me exactly what gelatine is? And is there something we can use instead? • Sandra Wilson, Perth

Gelatine is a jelly obtained by boiling animal tissues — such as skin, tendons, ligaments or animal bones. It is used in confectionery, biscuits, capsules and jel-lies. Sweets and biscuits not containing gelatine are easily obtainable. Until fairly recently all capsules were made of gelatine.

However, there are now two non-animal alterna-tives: Eco-caps and Vegicaps. There are only a couple of jellies available which don't use gelatine as a base — Snowcrest and Vegetarian Jelly Crystals by Just Wholefoods. Alternatively you can make your own by using agar agar: Boil 1 pint of (sweet) fruit juice with 1 heaped teaspoon of agar agar powder for 2 minutes then allow to set.

CHOCOLATE DOUBTS Can I eat plain chocolate? All my friends say I can because plain chocolate doesn't contain any milk but I'm not so sure. Up until now I have been avoiding it all just in case but I really miss it. • Kieran Joyce

Generally speaking plain chocolate is not vegan but there are some exceptions. For example, you can eat Marks & Spencers Swiss Plain Chocolate Bar, Green & Blacks Organic Dark Chocolate, Safeways Plain Chocolate Brazil Nuts, Terrys 1767 Bitter Chocolate and all Plamil chocolate bars.


CHANGING ONE'S LIFESTYLE

Stephanie Hawksworth recalls her family's conversion to a vegan diet

The decision to become vegans was a protract-

ed one over a period of time. I have a milk and dairy product allergy and was verg-ing on the vegetarian for a period of 12 months or so. My husband, having sup-ported me and joined me in my dairy-free diet, then started to think through the ethics of animal-sus-tained diets and took the first step to veg-anism.

We were fortunate in that my husband ' s e ldest daughter had already become a vegan and was a well-practised in the art of converting from one lifestyle to anoth-er. She is also an excellent cook and, on her periodic visits to us, would produce some delicious meals for us to try out.

With her exper ience and practice at home-cooking, as well as effective label

We have something to aspire to

reading on purchased products, we slowly changed without any difficulty to becom-ing vegans.

The Transition If you work on the principle that it takes a period of time to change one 's wardrobe if one ' s working life changes, then the par-allel applies that it takes time to effective-ly change one ' s lifestyle. I guess, at the

end of the day, it probably took about 4 months or so (a short period of time in a hopefully long life) to be fully converted and to clear out and share the remains of the now unwanted kitchen larder.

We also found that talking through the issue of veganism as a way of life and any possible implications in our family was a useful one. Our knowledge built up as we talked to other vegans and read The Vegan magazine.

It became a blinding shot of the obvi-ous that, for years, I in particular had not been able to eat meat unless it was char-coaled and could never understand why and, in any event, we have always been a family which abhors all forms of exploita-tion and cruelty to animals in any shape or form. To say that we are perfect would be an inexactitude! To say that we hold the principles of veganism very dearly would be true.

In our lives at any rate we have some-

thing to aspire to, we know why we are doing it and, to our best endeav-ours, in all aspects of the word 'vegan', we work to achiev-ing these ends.

Benefits From a practical point of view, we have found that we are living a much healthier lifestyle, are fitter and leaner than we have been for years, rarely fall to common ail-ments, and spend less into the bar-

gain! We also feel we are doing something useful, just not for ourselves but for a mul-titude of other reasons. Our suggestion to any prospective new vegans or those who have recently become vegan is to try and

Our knowledge built up as we talked to other vegans and read

The Vegan magazine

find our what works, change at a pace to suit you, your family and personal cir-cumstances and to look at veganism as an integral and central part of you life for health, ecological and individual personal needs.

And finally — if in doubt, find anoth-er vegan as a mentor with whom you can talk and discuss your changing lifestyle. It works wonders!


AN MAL ABUSE AND THE MONB/ BUSINESS

As a financial advisor with the Ethical Investors Group (EIG), dealing exclusively in ethical and green investments, I have been researching the connections between the money business and animal exploitation. My findings should be disturbing to anyone con-cerned about the welfare of animals and our planet.

The majority of us are investors in one way or another through pension plans, mort-gage endowments, life assurance, unit trusts or similar. Institutional investors using our money hold around half of the shares on the stock market. Because most people in main-stream finance assume that we don't care where we make our profits, a significant proportion of our monies can and do find

their way into the shares of companies involved in the meat, dairy and vivisection industries.

My recent analysis of a selection of main-stream funds found that the majority of them included companies engaged in vivisection, factory farming, meat production or other forms of animal exploitation. Over 50% of the companies in one fund were involved in animal abuse.

At the start of this year there was only one green/ethical fund which unequivocally excluded the meat and dairy industry from its shareholdings. Following recent discus-sions with EIG another major investment company has adopted meat and dairy free criteria for its ethical/green fund, as well as

avoiding the vivisectors. EIG has also launched its own Cruelty-Free Life and Pension Funds. With increased public awareness and support for genuinely cruelty-free funds, I am hopeful that more compa-nies will follow suit.

Dave Hogan

Dave Hogan is Senior Consultant with Ethical Investors Group, the only indepen-dent financial advisors to donate 50% of their profits to charities [Ed. Such as the Vegan Society!] and groups nominated by their clients. As a vegan for 11 years his main interest is the development of genuine-ly cruelty-free investment options.

ARE YOUR FINANCES ANIMAL-FREE? PLAN FOR A BETTER WORLD & BENEFIT THE VEGAN SOCIETY

Inves t w i t h a c lear c o n s c i e n c e a n d a v o i d c o m p r o m i s i n g y o u r p r i n c i p a l s t h r o u g h soc ia l l y r e s p o n s i b l e i n v e s t m e n t . At Ethical I n v e s t o r s G r o u p w e s p e c i a l i s e in g i v i n g I N D E P E N D E N T f i n a n c i a l a d v i c e on e t h i c a l / g r e e n

i n v e s t m e n t ONLY. W e b e l i e v e that th i s d e d i c a t i o n m a k e s u s t h e l e a d i n g a d v i s e r s in th i s f i e l d . The G r o u p a l s o s h o w s i t s c o m m i t m e n t to the e th ica l p r i n c i p l e s b y d i s t r i b u t i n g at least 50% of its own profits t o

the char i t i e s and s o c i a l l y r e s p o n s i b l e g r o u p s n o m i n a t e d by c l i e n t s . In t h e last t w o years , t h i s d i s t r i b u t i o n h a s a m o u n t e d to £20 ,000 . We are l e a d i n g t h e c a m p a i g n for a n i m a l - f r e e i n v e s t m e n t . Ethical I n v e s t m e n t is a v a i l a b l e t h r o u g h ; S a v i n g s • M o r t g a g e E n d o w m e n t s • P e n s i o n s ( p e r s o n a l a n d c o r p o r a t e ) • P e n s i o n T r a n s f e r s • Life A s s u r a n c e • L u m p S u m I n v e s t m e n t s • U n i t T r u s t s • Personal E q u i t y P l a n s .

v^i For qualified, specialist advice contact; ^ rf&KlCl L e e v - C o a t e s A C I L

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A PAS SAG E TO INDIAN FOOD

There is no such thing as a 'curry'. At least not in India where the word sig-nifies a kind of leaf used to spice

food. 'Curry' is very much a British inven-tion and covers just about any dish in which a range of herbs and spices feature. Hence, we have 'curry' powders, ready ground and mixed, to create 'curries'.

Go into an Indian supermarket, however, and you will find an overwhelming selection of individual herbs and spices, and you will have to hunt hard to find 'curry ' powder, though usually a few packets are lurking in among the coriander, cumin, turmeric and cardamom.

Here are some recipes using such ingre-dients. Also included is a recipe for chap-patis. To complete an Indian style dinner all you need is, say, a succulently fresh mango for dessert.

All quantities are sufficient for two serv-ings.

SHALLOW FRIED ONION PAKORAS

Traditionally deep fried, this recipe cuts down on the fat to produce two pancake-like pakoras. Also known as bhajis, they make an excellent first course, especially

when served with tomato ketchup!

F o r g e t the c u r r y powder, you can't beat the real thing. Richard Youngs invites us to 'cook authentic'

1 large onion 3 oz (85g) gram flour

1 tablespoon ground coriander pinch of methi

pinch of cumin seeds pinch of salt

water to form the batter oil for shallow frying

In a bowl mix the gram flour, spices and salt with the water to form a smooth, pouring batter. Thinly slice the onion and add to the batter. Leave to stand for 15 minutes.

Over high heat drop half the mix-ture into a lightly oiled pan forming a pan-cake. Cook on both sides until brown and no liquid surfaces when pressed with a spatula.

Repeat with the remaining half of the batter.

DHAL Dhal or dal comes from the sanskrit, dal, and means to split. Therefore, a dhal is

made from any form of split lentil, pea or bean. There are various types: red split lentils (masoor dhal), skinned and split

moong beans (moong dhal), yellow split peas (channa dhal), green split peas (matar

dhal), skinned and split black bean (urad dhal, and actually white when skinned).

The following recipe uses red split lentils, though any other dhal may be substituted

provided the cooking time is adjusted.

li2 cup red split lentils l ' / 2 cups water

1 black cardamom pod 1 dried red chilli

I teaspoon ground turmeric


3 tablespoons vegetable oil pinch of cumin seeds

1 large onion 4 cloves garlic

2 tablespoons ground coriander '/4 teaspoon tamarind extract 2 tablespoons tomato puree

salt to taste

In a saucepan bring to the boil the lentils and water. Remove any scum that surfaces and add the cardamom, chilli and turmeric. Simmer for 15 minutes until the lentils are soft.

Meanwhile finely chop the onion and crush the garlic. In a frying pan heat the oil and then add the cumin seeds. Once they start popping, add the onion to the oil and saute until browned. Then add the garlic and coriander, and fry for half a minute.

Pour the onion, garlic, coriander and cumin mix into the lentils. Add the tamarind extract and tomato puree. Boil off excess liq-uid. Season to taste and serve.

MUSHROOM KORMA A korma is a braised dish and here the

mushrooms simmer gently, absorbing a mild mixture of herbs and spices.

3-4 tablespoons vegetable oil pinch of cumin seeds

1 large onion 4 cloves of garlic

1" cube of fresh root ginger 2 tablespoons ground coriander

1 teaspoon ground turmeric x/4 teaspoon tamarind extract

1 teaspoon tomato puree pinch of methi

8 oz (225g) button mushrooms water as required

2 tablespoons ground almonds 1 tablespoon creamed coconut

salt and ground black pepper to taste

Finely chop the onion and ginger, crush the garlic, and quarter the mushrooms.

In a sturdy pot, heat the oil and then add the cumin seeds. Once they emit their won-derful fragrance, add the onion. Saute for at least 20 minutes over medium heat, stirring to prevent it from burning. Add any extra oil necessary to avoid sticking. It should cook until thoroughly brown — this is essential for a well flavoured korma. Then add the garlic and ginger, and fry for a further minute. Next add the coriander, turmeric, tamarind extract, tomato puree and methi. Cook for half a minute, then add the mush-rooms, a couple of tablespoons of water to stop them sticking, and simmer for 15 min-utes. Add the ground almonds, creamed coconut and water as required to create a good, thick sauce. Finally, season with salt and pepper.

VEGETABLE PILAU The ideal accompaniment to any spiced dish. Basmati rice has a wonderful scent

and, indeed, its name translates as 'the fra-grant one'. It is comparatively expensive, but worth every penny. Available in both brown and white versions, it is the only form of rice I would recommend to be bought in the more refined white form

since brown basmati rice does not have quite the same subtle and delicate aroma

and texture.

1 cup basmati rice 1 li2 cups good, salted stock 3 tablespoons vegetable oil

1 large onion 1 handful shelled peas

1 small carrot 4 button mushrooms

1 handful cashew nuts I tablespoon ground turmeric

2 green cardamom pods 1 small cassia stick

juice of half a lemon

Thoroughly rinse the rice and leave in a sieve to drain for half an hour.

Meanwhile, thinly slice the onion, carrot and mushrooms. Over medium to high heat saute the onion with the oil in a sturdy pot with a tight fitting lid. When brown add the rice and stir gently until all the grains are glistening with a thin coating of oil. Then add all the remaining ingredients. Bring to the boil, place a tea cloth between the sauce pan rim and lid to ensure no steam whatso-ever escapes, check the lid is firmly on, and turn down to the lowest possible tempera-ture. Leave to cook over this low heat for 25 minutes, turn off heat and then allow to stand for 5 minutes. Remove the tea towel and lid. If the rice is still slightly sticky leave to stand with the lid off for a further 5 min-utes.

CHAPPATIS The classic unleavened bread perfect for scooping up dhal, korma and

pilau . . . To make four chappatis:

To make four chappatis: 4 oz (115g) wholewheat flour

1 tablespoon vegetable oil 2-3 fl oz water

Mix the ingredients to form a soft, but firm, dough. Knead for 5 minutes until smooth and elastic. If possible rest the dough for an hour, wrapped in a damp tea towel to pre-vent it from drying out.

Divide into four portions and roll into thin discs — the shape and size of 7" sin-gles — in a floured board.

Dry fry on a hot cast iron pan, both sides, until covered with brown spots.

HERB & SPICE DIRECTORY

CARDAMOM A member of the ginger family, the pods are black, green or white, and

contain small black seeds.

CASSIA STICKS Resembling cinnamon, they are

cheaper, higher in the essential oil, cinnamic aldehyde, and, therefore,

stronger in taste.

CHILLI Available whole in either red or

green, fresh or dried, it can also be grown in a greenhouse and the fruits

then dried — in such a form they will keep indefinitely.

CORIANDER The light brown seed is ground to

form a powder that no kitchen should be without, its sweetish

flavour being extremely versatile. The fresh green leaves lend a differ-

ent taste and make an attractive garnish.

CUMIN The seeds, not to be confused with the aniseed tasting caraway seeds,

are available in black or white vari-eties. Cumin is also available

ground.

GARLIC The health claims made on its

behalf are numerous and well-docu-mented. It is absolutely essential for

spiced food.

GINGER Fresh root ginger is readily available and is said to aid digestion. Look for

firm unwrinkled roots.

METHI The dried leaf of the fenugreek plant, it is sold in small, garish boxes at Indian supermarkets.

TAMARIND EXTRACT Made from the pod of the tamarind

tree, the extract looks like yeast extract and tastes sharp.

TURMERIC Used as a dye and digestive, it has a mild, earthy flavour. Occasionally it

can be found in fresh root form; more commonly it is bought as a

bright yellow powder.


EXTRACT FROM THE TIMES, 17 MARCH 1914

ARTIFICIAL MILK. BUTTER AND CHEESE FROM SOYA BEANS.

ROMANCE OF A NEW INDUSTRY. A discovery which should prove of great interest to housewives and mothers has recently been brought to perfection in a London chemical laboratory. This is a process of manufactur-ing synthetically a pure and wholesome milk of high nutri-tive value, possessing all the virtues of the original article, none of its many dangers.

The discovery originated many years ago as the result of the ingenuity of a Chinaman who saw a possible substitute for milk in the native drink prepared from the soya bean. His efforts, however, met with only partial success, owing to the fact that the fluid prepared by him had an exceedingly penetrating and — to Western palates — disagree-able taste. It was left to a German chemist to lay the foun-dations of the present synthetic milk by suggesting a composite fluid, made up of all the ingredi-ents of c o w ' s milk in correct proportion.

This suggestion was widely discussed about two years ago, but the many obvious difficulties standing in the way of its real-ization caused the public to regard it more as a dream than a possibility. One or two chemists, however, attracted by the idea, continued to work at the subject, with the result that synthetic milk is now an accomplished fact.

TASTE OF THE N E W MILK.

The fluid, as far as its appear-ance is concerned, is quite indis-

tinguishable from rich cow's milk. It is delightfully smooth on the palate. On the other hand, the taste seems to some persons slightly different from that of ordinary milk. It is said that even this slight "taste" can be removed at will. A dairyman was recently asked to express his opinion of the new milk, and two glasses, one containing his own milk and the other the arti-ficial fluid, were placed before him. He praised what he sup-posed was his cow's milk and expressed a very modified appreciation of the other. His surprise on learning of his error was naturally great.

INTRODUCTION OF BACTERIA.

The new milk has been built up from a basis of casein obtained from the soya bean. Casein, of course, is likewise the basal con-stituent of cow's milk. The beans are treated by a special process whereby all oil and waste matter are removed and only the pure casein left. To this basis are added in exact propor-tions fatty acids, sugars, and salts, and emulsification is car-ried out.

The difficulty of producing a perfect emulsion (milk is one of the most perfect emulsions known) has been completely overcome, the new fluid satisfy-ing every test in this direction, even to the extent of refusing to .. ,,

cream . Milk, however, is something

more than a food substance; it is a living fluid containing a defi-

nite strain of bacteria which assist in its digestion. In order that the synthetic milk may approximate in all respects to the real milk, bacteria of the required strains, including the lactic acid (sour milk) bacilli rendered famous by Metehnikoff a few years ago, are introduced to the fluid and permitted to act upon it until it reaches exactly that state of what may be termed maturity at which fresh cow's milk is obtained. That it is indeed a real milk is proved by the fact that excellent cheese and "butter" can be made from it.

The advantages of the new milk are obvious. It is, of course, free from all suspicion of being contaminated with "milk-borne' diseases like tuberculosis, scar-let fever, or diphtheria. It can, moreover, be made up of any proportions desired, that is with more or less casein, fat, sugar, or salts, and thus can be supplied to children and invalids according to medical prescription. Finally, the new milk can be produced more cheaply than ordinary milk, and should thus prove a real boon to the poor.

The distinctive taste of the milk is due to the use which is made of the soya bean. It is almost impossible to describe it, since like the taste of celery or cinnamon it is peculiar to itself and characteristic. A sample of the milk was submitted yester-day to a food expert who has travelled extensively in the Far East, with the request that he would, if possible, name the ingredient imparting the flavour to it. Without hesitation, and with a smile at the pleasant memories recalled, he declared "Soya," and added, "The history of that bean is like a romance."

USES OF THE SOYA BEAN.

That this statement is no exag-geration is proved by the fact that while the first consignment of soya beans was sent to Europe so recently as 1906, to-day Western requirements are some-thing like a million tons a year. The beans are grown in China, Japan, Korea, and Manchuria, where they have long been val-ued for their oil and for the waste products after the oil has been extracted, which are used as fertilizers in the rice and sugar-cane fields. Vermicelli, biscuits, and other foodstuffs are also manufactured from the beans.

In this country the soya oil has now a very ready and exten-sive market. It is used instead of the cotton seed variety on account of cheapness. Soap manufacturers are also coming to depend upon it. The chief use, however, would seem to be as cattle cakes for winter feeding. That the article which has fed so many milch cows during the past few years should itself be used in the making of artificial milk is undoubtedly something of a coincidence.

Most of the soya beans entering this country pass through Hull, which, with its great oil and seed mills, is the natural centre for such a com-modity. This import trade is already a very extensive one, the freight on soya beans having mounted up to a figure some-where in the neighbourhood of £1,000,000 per annum. In addi-tion, a considerable export trade has recently sprung up owing to the demand of Continental dairy farmers for soya meal.

Ed. Thanks to Bridget Meadows who stumbled across this fasci-nating article.


Growsense

W

Soft on Fruit? Professional horticulturalist Julie Walsh

introduces heathland berries

Too many gardeners miss the opportunity that fruit affords in the sense that

many types produce not only a bountiful harvest, but also an aesthetically pleasing plant. In my next few articles I intend to take a look at some of the less obvious garden fruits and lesser

produced varieties, concentrat-ing not only on the edible caches, but on garden worthi-ness of the overall plant.

Gardeners can never agree about what they mean by 'fruit'. For a botanist there is a clear distinct definition — the seed-bearing organ of the plant.

Gardeners are much more vague and restrictive in their definition — all fleshy seed-bearing organs which can be eaten tend to be included. But what about nuts — which are not fleshy, and rhubarb — which is not truly a fruit?

Only one garden in three in England grows fruit. This national lack of appeal is hard to reason — availability in shops and at farms may have much to do with it, as may the tendency to view fruit growing as time consuming and diffi-cult.

Heathland Berries The heathland berry has increased in popularity over the last 5 years. New cultivars suit-able for pot and container growing are on the market, as are dwarf types for the smaller garden. The home of the heath-land berry is America, and all have one fundamental feature in common — they must have a moist, acid soil. This apart, pruning is simple.

There are three types: low-bush blueberry, highbush blue-berry, cranberry.

The lowbush blueberry grows wild in boggy areas and is rarely cultivated. Its other names include — whortleberry and blaeberry, and can often be seen on the hillsides of the North of England. The fruits appear in autumn — they are a deep blue with a grey hue.

The highbush blueberry is the ingredient in blueberry muffins, so popular in Canada and the States. If your soil grows rhododendrons without leaf yellowing then it can grow the highbush blueberry. If not then the specimens can be planted in sturdy containers, which must be at least one and a half feet deep, and use an eri-caceous compost. They will need regular watering with soft water or rainwater. The bush will eventually reach a height and spread of five foot and will bear about 51b of fruit. Plant

five foot apart in autumn in a sunny site. Frost is not usually a problem.

Pruning takes place in win-ter — cut out old, dead, or dis-eased wood and up to a third of the branches which have pro-duced fruit. Mulch annually with compost. If planted in the border amongst other plants, the autumn tints provide a wel-come and dramatic splash of colour at the end of the season.

Pick the fruit when the berries have been blue for a week. As the berries don't all ripen at once you will have to pick over each bush several times.

Best cultivars: Bluecrop — M o s t readily available. High cropping, attractive bush. Earliblue — Early crop-ping. Herbert — Wine flavoured!

Unless your garden is a bog there is only one practical way to grow the cranberry.

Dig a hole about one yard square and one spit deep (about nine inches). Line it with poly-thene and fill with a mixture of three parts peat or cocoa shell, one part loam, one part sharp sand and one part sawdust. Add a slow release fertilizer or a general fertilizer such as Growmore, at a rate of 2 ounces per barrowload to the mix. Plant the specimens in spring or autumn, leaving one foot between the rows. Again irrigate regularly using only soft water or rainwater. Pick the berries red when they start to soften.

All in all the value of grow-ing heathland berries speaks for itself — pest and disease-free, dense clusters of pink flowers in spring, succulent fruit mid-summer, and brilliant red foliage in the autumn.

Julie may be contacted by post via: The Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA. Please enclose an SAE if you require a reply.


Here I sit, my shins shaped and feeling like a rugby ball. I t ' s that gnat-attack time of

year again. Once more , the unseen,

unheard squadron of fly-by-dusk tiny nippers has struck again with-out provocation. Their annual raid, the precise format ion, details of which are seemingly handed down f rom generation to biting genera-tion by gene if not by some encod-ed beat ings of wings, has yet again been a blazing success. Their many-pronged assault on my defenceless body has left my limbs, and many more rather deli-cate areas besides, looking like a war zone. Great red weals have surfaced beneath my skin, pitted at the centre by something resem-bling a b o m b crater where the fierce bites landed.

Why Me? Again, the seasonal question aris-es: W h y me? All those wearing ent ic ing p e r f u m e and appealing aftershave were spared. All those sweaty men escaped without so much as a single nip. Yet I, the only one of the multitude present who could boast an impressive allergic reaction to the bites of the wee beasts, avoiding the pond and other likely launch sites for the aerial attack, covered finger to toe in protect ive material , I am the one they homed in on for the strike.

Sleepless nights of itching and scratching lie ahead for me. As for the gnats, they bank away and pre-

Despite intense provocation, a besieged Velda West bears her tinyr

short-lived attackers no malice. . .

sumably select somewhere cosy to land and digest the rich sweet pickings

for a while before taking off on the next ambush of an unsuspecting and innocent victim.

Limping off to soak in a bath of chamomile

teabags, I am feeling very sorry for myself. Curious-ly, however, despite the swelling and the pain, I am still able to spare a thought for my attackers. Despite everything, I wish them no harm.

Despite everything, I wish them no harm

If I had seen them com-ing, would I have reached out and swatted them, I ask myself? Would I have squashed them as they land-ed on my skin? Would I have sprayed them with some lethal concoction? No, I could never have done that, I think to myself. They only have a short life. Let them fly around and enjoy it. Let them feed on me if that is the fuel they need to keep them going. Each to his own. Live and let live, as they say.

Am I thinking straight, perhaps you ask? She is probably deranged, dazed and deluded in her swollen state, you might remark. Probably she does not know

O F GNATS AND OTHER GNASTIES


what she is saying. Probably she is not in full control of her faculties. But the more perceptive among you might deduce that probably she is vegan.

I am convinced that the majority of veg-ans must view our smaller cohabitants of this planet differently to our omnivorous fellows.

Do you remember at school how the boys and more macho girls used to pluck the limbs off Daddy Long Legs one by one? How the frantic teacher and frenzied pupils would swat to death the whizzing wasp against the window with a text book?

Did you ever shudder at such acts and wonder what had happened to compassion and respect for life? If so, if you were not already by then, you are most likely well on the path to veganism by now.

Vegans care. Even about the little things, you see.

Insect Liberation That person freeing the moth from the lampshade and releasing it from its cage back out into the moonlight; that one encouraging the crazed bluebottle away from its futile smashes against the window pane and out through the open door; the

kind soul relieving a terrified relative from the scuttling spider whilst at the same time sparing the arachnid from certain death in a vacuum bag or from drowning in the plumbing . . . That individual is the ideal candidate for becoming vegan.

For the omnivorous majority, abuse begins from the smallest upwards. Ants are drowned, flies sprayed, slugs pelleted. From stepping deliberately on a snail to consuming a cow is but a small stride.

Reverence The vegan, however, is sensitive towards even the tiniest creature. Being a vegan is to hold each unique life in reverence,

From stepping deliberately on a snail to consuming a cow is but a

small stride

regardless of size or status. Being a vegan is to have respect for all other lives.

How can we hope to preserve the rain forest for their wealth of unrecorded insect life when we drown woodlice by the water butt or crush the slithering silverfish as is emerges from beyond the carpet edge clos-er to home? Respect for all life can engen-

der love from the smallest of our world's creatures right up to our fellow man.

Just before you pat your back for already being a vegan, risking slapping that menacing mosquito in the process, we all know that things are not always so idealis-tic.

What does the vegan gardener do about slugs? Pick them by hand and send them to some juicy but remote uncultivated patch elsewhere? How many of us actually sweep the path before us with a holy broom to remove the ants and other creepy crawlies from the perils of our crushing footfalls? And is that not another reason to avoid keeping a pet? When it comes to parasites, which is to suffer, the cat or the flea?

Emerging from a long and thoughtful bath, I can only conclude that one does one's best to care. I think to myself, would I like to be squashed between a thumb and finger having just hatched into an existence of open blue skies and skimming free over water and waving green grass? No. I would not enjoy being treated like that. So I am prepared to spare and forgive the nibbling gnats rather than live with the guilt of end-ing a precious life in full flight.

If my kindness means for evermore chamomile, calendula and calamine, look-ing Bubonic Without Cruelty, then so be it.

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

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Post code Tel Return to: The Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA. (0424 427393.) This form may be photocopied or the information submitted on a separate sheet.


Reviews

Today's Vegetarian Special launch issue F u t u r e Publishing Ltd £2.95, 66pp

Today's Vegetarian jostles with The Vegetarian, Vegetarian Living and now BBC Vegetarian Good Food (see below) for a foot ing in the lucrative main-stream veggie zine marketplace.

Today's Vegetarian makes a masterly debut; heaps of colour, excellent design, loads of well-presented recipes and pics, ' famous ' names — Rose Elliot, Gill Langley and Janet Hunt — and useful supporting features. All-in-all it 's a class act, aimed at the more sophisticated well-heeled lacto, and more discern-ing, employed vegan (a rarity).

So wha t ' s in it for those w h o ' v e progressed past veg-gieism? Well, definitely not the "exclus ive" free Linda McCartney/Peter Cox Light Lunches paperback. It merely conf i rms Linda ' s unhealthy obsession with dairy produce and eggs (the book doesn't even specify free-range). One can only wonder at the state of the McCartney clan's arteries. That said, in common with the zine competi t ion, the vegan diet receives positive and fair-mind-ed treatment.

By far the most fascinating page (in terms of the time it must have taken to construct) is number 66 — the Recipe Index. Each recipe featured is eligible for a tick (if applicable) under the fol lowing categories: 'Vegan ' , 'Low Calorie' , 'Low Fat ' , 'High Protein ' , 'Gluten-

Free ' and 'Time Saver '— all useful stuff in days such as these when the Government is urging us to take more responsibility for our own health (doubtless in an effort to reduce NHS expen-diture). 30 of the 57 recipes are vegan.

For what it represents, Today's Vegetarian is certainly an impressive (if pricey) publi-cation but I dislike it intensely — for the same reason that I dis-like another newcomer reviewed below. • Richard Farhall

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BBC Vegetar ian Good Food Summer 1992 Redwood Publishing Ltd £1.50, 82pp

For some reason the first (Spring) issue escaped my atten-tion.

VGF is essentially a watered down version of Today's Vegetarian. I t 's not-so-glam-orous and has a chattier style. However, there is one major similarity: animal issues don't get a look in. Like Today's Vegetarian the emphasis is firm-ly on food, personal health and nutrition — j u s t the thing for the self-oriented 'New Age' veggie. It 's all me, me, me — 'Veggie Thatcherism' is a description that springs to mind.

The publishers of both mag-azines have clearly decided that modern veggies either don't want to know about animal suf-fering, or shouldn't be told. This is illustrated perfectly by a fea-ture on cow's milk in VGF.

There is not even a passing ref-erence to the plight of either cow or calf. The entire article concentrates on cow's milk intolerance.

I fear both publications will hinder the advancement of ani-mal rights by encouraging self-ishness, passivity, parochialism and shallow-thinking. Whilst I would be the first to acknowl-edge that they do what they do well, their espousal of the 'Me Syndrome' annoys me consider-ably. If one of the veggie mags has to bite the dust I hope it's one of these two. • Richard Farhall

The Vegan Kitchen Mate — 1 0 0 Easy Recipes David Horton NSW Vegan Society (Aus.) £3.25 + 60p p&p* Pbk, 76pp

There are, in fact, 102 recipes and they are indeed easy in, this, the first known vegan cookbook from Australia. Compiled by David Horton and published by The Vegan Society of New South Wales, it has been pro-duced "not only for those people who are new to vegan recipes but for vegans who are new to the kitchen". So, the recipes range from simple steamed cauliflower to the more advanced peanut satay sauce, which is superb, while the handy kitchen tips include how to ripen an avocado and vegan methods of cockroach deter-rence — more of an issue there than here, I presume.

Nicely undogmatic, the introduction encourages the reader/cook to experiment and

points out that the recipes can be changed. Certainly, I added yeast extract to the excellent tofu burgers and I prefer a thin-ner custard than the one given.

To make best use of this book some culinary knowledge is required. The instructions are concise — not counting the ingredient list, potato mayon-naise is a one word recipe: "blend". For the beginner, this approach may cause problems and raise questions like: 'how many will this recipe feed?' and 'how might it be served?' Once, however, such difficulties are overcome there is much good cooking on offer.

The gooey genius of the fruit slices, my favourite recipe, is reason enough for this book to exist, while the opening six roasts are wonderful main meal fare. And, whether or not this 'mate' is part of your kitchen, its publication is surely cause for celebration; from where will the next southern hemisphere vegan cookbook appear? • Richard Youngs * Available from the British Vegan Society

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The Welfare of Farmed Fish Phil Lymbery CIWF £2.50 Pbk, 20pp

In this report, Phil Lymbery, the Campaigns Officer of Compassion in World Farming presents a fair and impartial investigation into the practice of fish farming. It is obvious from reading the report that it is a condensed version of a much longer original as every sen-


tence has won its place in the final version on its merits for conveying information or informed opinion.

The author opens one's eyes to the myriad of welfare prob-lems associated with fish farm-ing, quite apart from the obvious overcrowding with all intensive farming techniques. The breed-ing, handling, transport and slaughter of farmed fish all raise serious welfare questions in their own right. Particularly impressive in the report are the sections on the use of chemicals and biotechnology — the for-mer to keep the fish free from disease, the right colour and size, the latter to manipulate genetically the fish to be larger and hardier than their wild cousins.

The report goes on to exam-ine the impact of fish farming on the environment, for example, the pollution caused by fish waste and the chemicals used. More shocking is that the fish farmers, while content to lose numbers of fish through stress, disease, cannibalism etc., cannot bear to lose any to otters, seals or predatory birds and so have them shot.

CIWF puts forward at the end ten positive recommenda-tions to ameliorate the present largely unregulated business of fish farming but its conclusion is that "intensive fish-farming is unacceptable". Hear, hear.

The report is a worthwhile addition to every campaigners armoury; it certainly left me wanting to know more about the poor creatures who are used and abused so woefully. I therefore reached for my Pocketbook of Animal Facts and Figures to obtain a few more details which it filled in admirably. However, I couldn't help but notice a dis-crepancy between this reference book and the report, namely the latin name for Rainbow Trout. In the report it is called 'Oncorhynchus Mykiss', while in Kew's book it is called 'Salmo Gairdneri'; double checking with an encyclopaedia I'm informed the name should be 'Salmo Irideus'. I'll stick with 'Rainbow Trout' until I'm enlightened by the experts! • Rick Savage

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Sarah Brown's Healthy Pregnancy— A Vegetarian Approach Sarah Brown BBC Books £6.99 Pbk, 176pp

For newly pregnant vegans looking for a reference book this one could be very useful. Sarah Brown covers the usual topics of stages of labour, birth, common health problems, relaxation and exercise, childcare and early days of motherhood in much the same way as any other pregnan-cy book (and there are plenty about!), but it makes a refresh-ing change to read more detail about alternative treatments, essential nutrients and their sources before and during preg-nancy, and lots of suggestions for diet. I suppose one could say that Sarah Brown has jumped on the bandwagon of pregnancy books by celebrities with lots of personal experience thrown in for good measure, but the advice on diet makes it a good addition to the bookshelf.

Although the book's title may indicate there won't be enough for vegans, almost all the suggested foodstuffs are vegan. In fact the author gives some very good health reasons why dairy products should be avoided, such as their contribu-tion to respiratory problems, runny noses, sore throats, bron-chitis and ear infections, atherosclerosis, heart attacks and strokes. To make sure baby gets a good supply of calcium alternative sources are suggest-ed.

It's not always easy trying to think of suitable weaning foods

(ask any new mum!), and if you're surrounded by meat eat-ing friends, health visitors, and doctors who can't give you any sensible vegan suggestions it can be frustrating. I found it reassuring to read a positive atti-tude to a vegan diet.

I am now the mother of three young daughters aged seven, five and ten months and have always found the weaning stage a headache as far as ideas go. The oldest daughter was extremely fussy from the age of one, refusing to eat any meat whatsoever (we've been veg-gie/vegan for three years) and I found myself feeding her on baked beans and peanut butter most of the time! If a health vis-itor had been able to suggest dishes like those in Sarah Brown's book meal times would, I 'm sure, have been much more enjoyable. I listen to many mothers bemoaning the 'problem' of their children not wanting to eat meat and find it depressing that they are not given the confidence to try an alternative healthy diet. This confidence could be gained in the early days of childhood, when mothers turn to the doctor or health visitor, with positive medical advice on vegetarian/vegan diets. I shall certainly take the book along to my health visitor. • Linda Allen

Darkness Before Dawn — The Book of Suffering Animal Rights Education Network £2.50* cassette, 46 mins

Darkness Before Dawn is a pro-fessionally presented benefit tape to support animal rights prisoners.

Darkness Before Dawn has 10 tracks. Side two comprises instrumental versions of the tracks on side one. The music is mainly electronic and very melodic with the odd guitar rift here and there. (I preferred the instrumental side as I felt the synthesized voice on side one didn't quite work.)

There are interesting sound effects between songs, such as church bells and cute sounding children discussing animal nois-es — "What noise does a dog

make?" — but somehow it all makes chilling listening. A familiar circus theme precedes the song 'Red Skies' which tells the story of an elephant calf whose mother is killed so that the infant can become a circus exhibit. The track 'Set Me Free' was, apparently, inspired by the recent NAVS expos6 of SmithKline Beecham; hence the very sad looking beagle on the cover of the tape.

The songs cover a variety of subjects including animal & human rights and rainforest destruction. All of the them are illustrated in a six page accom-panying booklet which, as well as background information, con-tains details of AREN sales goods — including reasonably priced tee shirts. Vegan-orient-ed badge designs include: a bee with the words 'How would you like it if I wrecked your home and stole all your food?' , and 'Soya milk — the udder alterna-tive'. And how about 'Don't be a litter lout — neuter your pets'!

The booklet also includes poems by animal rights activist Davy Barr, who died in March last year at just 24 years of age. Some of his featured work was penned whilst on remand.

Though the music isn't my usual listening material, I can really appreciate the time and effort put into both tape and booklet. • Kathy McCormack • Available from AREN, 312 198 Dumbarton Road, Glasgow Gil 6UN

The Vegetarian Guide to Ireland Carol Tassell East Clare Community Co-op £1.50 + 50p p&p* Pbk, 20pp

This functional booklet lists 45 b&bs, restaurants, holistic cen-tres and guest houses throughout the island. Most either provide vegan food as a matter of rou-tine or can oblige on request. Perhaps the most useful classifi-cation for sensitive souls is 'NV — Non-Vegetarians also catered for'! • Richard Farhall

*

*


All Heaven In a Rage

All Heaven in a Rage E S T u r n e r C e n t a u r Press • £10.99 Pbk , 336pp

E S Turner ' s All Heaven in a Rage has long been a valued ref-erence work in my home library. Therefore, I greeted its long-overdue re-issue with a feeling of pleasure.

Tracing the history of the animal protection movement from the earliest times through to its publication in the early 1960's, this book ranked as one of a trilogy with Ruth Harr ison 's Animal Machines and Rachel Carson 's Silent Spring.

Easy-to-read, well indexed and emotive without being emo-

tional this book is a must for those with an interest in the his-tory of animal welfare without the wish to become too immersed in historical studies. Turner manages to entertain while making one aware of the depressing guilt carried by our species.

A new final chapter seeks to update the original book but the 'Afterword to 1992 Edition' shows only that Turner's style and outlook have changed dur-ing the past thirty years.

Whilst praising those whose fine words in pursuit of animal rights have far exceeded their actions those who seek to inter-vene directly but non-violently are treated thus: "the exploits of hunt saboteurs have resulted in a litter of prosecutions for assault . . ." Surely the 'sabs ' have always been more sinned against' than sinning?

Turner also fails to mention in this new chapter that the first farmed mink to be released into the wild — "with sad results for the environment" — were freed by the farmers themselves for economic reasons, that an RSPCA report claimed there

was a niche for the mink in 'our' countryside, that the "injuring of a baby in a bombed car" was a responsibility denied by the direct action wing of the animal rights movement which has never harmed human life, and fails to chronicle new organiza-tions in this period such as Animal Aid, CIWF and Lynx.

It would have been nice to see positive reports on those like Mike Huskisson whose sterling work has unmasked the 'Felberg Disgrace', the evils of the Quorn Hunt and other horrors; to see mention of the blatantly politi-cal conviction and sentencing of Ronnie Lee, of the confidence trick that was the Animals (Scientific Procedures) Act 1986, and of the public's grow-ing awareness of veganism and

vegetarianism and the reasons behind compassionate living.

That final chapter aside, this is still a book to buy, to read and to refer to, a book to learn from and be inspired to greater effort by.

Public awareness over the years has forced legislation to outlaw many vile practices including bleeding of veal calves and bull-baiting. However, we are now faced with institutionalized cruelty on a scale that would have been difficult to imagine at the time of this book's original publica-tion.

This time around read it, react to it and demand reform. Another thirty years is too long to wait. • Robin Webb

Reviewers Linda Allen is a vegan parent living in Ipswich Richard Farhall is Vegan Society General Secretary Kathy McCormack is Vegan Society Administrative Assistant

Rick Savage is Chair of the Vegan Society Council Robin Webb is a Vegan Society Council member, Vegan Society Vice-President and ALF Press Officer Richard Youngs is The Vegan's regular cookery writer

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Postbag

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

or clarity. Send your letters to: The Editor, THE VEGAN,

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

Demands Can Cost I was interested in Maxwell Lee's letter (Summer 1992 Vegan) regarding how much the Vegan Society should demand of its members. Although the vegan ideal can be taken much further than diet alone, as one becomes more aware, the possibilities of ani-mal abuse are endless. For example, should we all promise we will never own a car, for the reasons given in Dan Joyce's [cycling] article?

I joined the Society ten years ago, not to to show I was pure enough to belong to an exclusive club, but simply because I wished to support the efforts of those promoting the vegan message.

If you make too many demands of members you will have less members and there-fore less money.

Nobody should castigate others for not going as far as themselves. It is this kind of intolerance that so alienates non-vegans. • Helen Jarvis, Derbyshire

Expectations "Can and should the Vegan Society expect members to go beyond a dietary promise?" (Summer 1992 'Postbag').

Should a university expect students to study? Should a

church expect its congregation to believe in God? Should British Rail expect train drivers to drive trains? . . . • Jamie Coglan, Ireland

Vegan Confirmation Biblical scriptures are so ambiguous and contradictory that they can usually be relied upon to substantiate any belief but veganism is the exception.

It is impossible to be a con-ventional Jew or Christian and a vegan at one and the same time, as is shown by Genesis 9:2-3: "Fear and dread of you will come on all the animals on earth, on all the birds of the air, on everything that moves on the ground, and on all the fish in the sea; they are made sub-ject to you. Every creature that lives and moves will be food for you; I give them all to you, as I have given you every green plant."

Julie Wood (Summer 1992 'Postbag') states a widely-held Jewish and Christian belief that, "animals do not have souls, as God would not allow them to have been used as food and clothes." The possession of a soul has no relevance to the way humans exploit animals as it is not the soul that is eaten or worn or vivisected or hunted or abused in countless ways but only the physical body that it is made of. In any case, if animals can expect no happy

after life, it is all the more rea-son for them to have a happy, pain-free time during the one short life they do have. • Margaret Buckingham, Bournemouth

Pricey Hols In answer to the letter from Wendy Foss and John Harvey about the lack of vegans at their guesthouse (Summer 1992 'Postbag'), I think the reasons are social inequalities and lack of finance.

The vast majority of people are not vegans and the majority of people simply cannot afford to stay in B&Bs. It is not sur-prising that of those who use B&Bs few are vegan.

What is positive though is that non-vegans aren't turning their noses up completely at the hospitality of vegetarians. We also advertise regularly in The Vegan and get a good response, but here you get B&B and evening meal for £2 plus a bit of work, and it's cer-tainly not luxury accommoda-tion.

I look forward to my first stay in a vegan B&B, especial-ly if they welcome my dog (often not the case). I also look forward to times when inequal-ities cease and more people can afford holidays. • A Mason, Earthworm Co-op, Salop

Hope Whilst I always find your mag-azine an interesting read, the obituary of J Pemberton really made me sit up and take notice. It must be so easy to become hopeless regarding animal abuse and human indifference — after all, one of the lessons of history seems to be that the strong will always abuse the weak. However, even a cynic like myself can't ignore a basic change in attitude towards the animals in our care, especially amongst the young.

There is cause for hope. I only wish someone could have convinced J Pemberton of this. • Amy Wandlass, Cambridge

Feeding Ill-Health Many eminent doctors and the medical profession in general have stated for some years now that a low fat diet would reduce a substantial amount of disease common to the Western world.

Recently I had to stay in a London hospital. Imagine my surprise to notice that a pack of biscuits contained animal fats — as did a pack of cream crackers. Both these brands have alternatives which can be found in most supermarkets. Now we all have a clearer idea why there is a shortage of hos-pital beds in some parts of the country. • Julie Rose Shreeve, Norfolk

Tinnitus If our ideas on tinnitus and diet are progressing along the cor-rect lines then it is not possible for vegans of more than one year's standing to be affected by tinnitus (this does not include those suffering from Meniere's Disease).

We need to hear from any vegans who are, or have been sufferers from either of these ailments. • Jacyntha Crawley & June Rogers,

AGM Matters May I ask why the Summer 1992 Vegan stated that pro-posals for December's AGM must not exceed 100 words? Anyone who has tried to frame a proposal that may be understood by those who will be at the AGM will appreciate the need to explain the prob-lem, describe the policy that should be agreed, and detail specific actions to be under-taken by Council, officers, or staff.

Given that there is no restriction in the Articles as to the size of a proposal (or to limit each member to two proposals as was requested), can this misleading and undemocratic practice be stopped with immediate effect?

May I also suggest that enough time is set aside at the AGM for the proper conduct of the agenda rather than try-ing to cram the agenda into just four hours. • Richard Larkins , Liverpool

Ed. The purpose of the 100 word limit on proposals for ordinary resolution is to ensure conciseness. Four hours should be sufficient time in which to conduct AGM business.

Deadline for the Winter 1992 Vegan: 25 October 1992


Publications & Merchandise PUBLICATIONS SELECTED TITLES The Animal-Free Shopper Richard Farhall, Richard Lucas & Amanda Rofe Vegan Society (UK) A shopping guide for those wish-ing to buy goods which are entirely free of animal ingredi-ents and involve no animal test-ing. Includes product listing sections — Food, Drink, Toiletries & Cosmetics, Remedies & Supplements, Baby & Infant Care, Footwear & Clothing, Home & Office, Animal Care and Garden & Leisure — and information on animal substances and additives. £4.50

The Philosophy of Animal Rights Prof Tom Regan Culture & Animals Foundation (US) Useful, easy-to-follow pamphlet comprising ten reasons for ani-mal rights —with explanations, and ten common reasons [excus-es] against and suggested replies. £1.99

The Rose-Tinted Menagerie William Johnson Heretic An impressively thorough global investigation into the plight of animals held captive in circuses, safari parks, dolphinaria and the like. £8.95

Compassion: The Ultimate Ethic (An Exploration of Veganism) Victoria Moran American Vegan Society An examination of the history and philosophy of the vegan movement. Third edition. £4.95

Vegan Nutrition: A Survey of Research Gill Langley MA PhD Vegan Society (UK) The most comprehensive survey ever undertaken of scientific

All t i t les a r e p a p e r b a c k , unless otherwise indicated A n u m b e r of t i t les listed he re lack a vegan perspect ive b u t h a v e never the less been included on the basis of t he i r i n f o r m a t i v e n e s s F o r ful l detai ls of the Society 's r ange of publ icat ions a n d m e r c h a n d i s e , please send an SAE marked k P & M ' .

ABUNDANT LIVING

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research on vegan diets. Ideal for nutritionists, researchers, dieti-cians, GPs, community health workers, vegans and would be vegans. Includes highlighted major points, easy-to-follow tables, chapter summaries and detailed index. £5.95

Abundant Living in the Coming Age of the Tree Kathleen Jannaway Movement For Compassionate Living Towards a vegan tree-based cul-ture. Second edition. £1.50

The Non-Violent Revolution — A Comprehensive Guide to Ahimsa Nathaniel Altman Element Comprehensive guide to the phi-losophy of 'dynamic harmless-ness' and its practical applications. £7.95

Animal Liberation Peter Singer Thorsons First published in 1975 and wide-ly regarded as the 'bible' of the modern animal rights movement. 1990 revised edition. £8.99

Animals' Rights Henry Salt A classic work, first published in 1892. "When this book was writ-ten, it was far ahead of its time. Whether its time has come remains to be seen" (Peter Singer). Centaur, hardback £12.00

The Vegan Kitchen Mate David Horton NSW Vegan Society (Aus) 100 simple vegan recipes com-plete with kitchen tips. £3.25

The Caring Cook: Cruelty-Free Cooking for Beginners Janet Hunt Vegan Society (UK) An easy-to-follow first vegan


cookbook, written expressly for those new to cruelty-free living. Offers a comprehensive selection of everyday and special occasion recipes, plus a mass of hints and tips. Durable wipe-clean cover. £3.45

Simply Vegan — Quick Vegetarian Meals Debra Wasserman & Reed Mangels Vegetarian Resource Group (US) A comprehensive guide to easy vegan living, including an easy-to-understand section on nutri-tion. Each recipe contains a breakdown of calories, protein, carbohydrates, fat, calcium, iron, sodium and fibre. £6.95

Gourmet Vegan Heather Lamont Gollancz A rediscovered, attractively-priced cookbook packed with recipes. Highlights include 'Eating to Survive' (on a bud-get), 'The Vegan Barbeque' and an Anaesthetic Cake! £4.95

Forest Gardening Robert A de J Hart Green Books Turn your garden or allotment into a vegan-organic mini forest — providing fruit, nuts, roots and perennial vegetables and herbs. Minimal maintenance required. Based on the principles and practice of agroforestry or permaculture. £7.95

LEAFLETS • General A5 (Price includes p&p) 100 — £1.75 500 —£5.95 1,000 —£10.50 2,000 —£19.25 • Are Your Meals Costing the Earth? 100 —£2.50 • Good Health 100 —£2.50 • Milk Marketing Fraud 100 —£2.50 • Slaughter of the Innocent 100 —£2.50 • World Tragedy 100 —£2.50

THE VEGAN MAGAZINE (Quarterly.) Four issues. Please state first issue. Price includes p&p. £6.00 Current issue £1.25 Back issue/s. Please state. 50p each

MERCHANDISE Multi-Purpose Cards Four original vegan-oriented car-toons by Pete Donohue. Blank inside. Recycled card and envelopes. Black and red on white.

Reduced to 95p

Poster 'Blood Curdling' anti-milk poster by Paul Evans. Recycled paper. Red, pink, green and black. Reduced to 45p Q Cards Set of 10 different postcards with telling animal rights quotes. Recycled card. Assorted colours. £1.50

Writing Pad Pad with 50 sheets A5 size bond recycled paper. Each sheet print-ed 'From a supporter of the Vegan Society'. Green and black on white. Reduced to £1.75

SIMPLY VEGAN QUICK VEGETARIAN MEALS

BY OHM WASSENMMt

StCTtO* • M g V T " " -

ORDER FORM Description Quantity Cost

Sub total £

Postage & Packing Piusp&p £

Up to £2.99— 35p £6.00-£9.99— £1.00 Donation £ £3.00-£3.99 — 60p £10-£20— £1.70 £4.00-£5.99— 75p Over £20— free TOTAL £

Sub total £



Sub total £



Sub total £



Eire and overseas: Customers must increase TOTAL payment by 40% to cover additional surface rate postal charges. Payment must be made by International Money Order or by sterling cheque drawn on an English bank. Cheques/POs should be made payable to 'The Vegan Society'.

Name Address

Postcode Tel

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

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Noticeboard

Diary Dates 28 Sept—4 Oct National Vegetarian Week. Details: VSUK, 061 928 0793.

3 Oct Animal Welfare Fair, 10am-4pm, Dewsbury Town Hall, Dewsbury, W Yorks. Stalls, videos, vegan food. 50p adults, 30p children. Details: 0924 457900.

South Somerset Green Fair, David Hall, South Petherton, 10am-4.30pm. Stalls, crafts, vegan food & entertainment. Details:

4 Oct Demonstration against Leyden Street slaughterhouse. Meet at Liverpool Street Station (Underground & BR), Bishopsgate exit (opposite Police Station), London, 10.45am-l lam. Procession to the slaughterhouse.

10 Oct Caring World Festival organized by Southampton Animal Concern, 1 lam-5pm. Details:

16 Oct Picket of MacDonalds HQ, 59 High Road, East Finchley, London, 4.30pm-6.30pm. Contact: London Greenpeace, 071 837 7557.

19 Oct National Demonstration Against Bloodsports. Meet High St/St Paul's Square, Bedford, 12 noon for march and rally focusing on regional office of Forestry Commission (allows hunting on its land). Contact

29-30 Oct International Conference on Animal Biotechnologies. Details: The Athene Trust, 20 Lavant Street, Petersfield, Hants GU32 3EW. 0730 268070.

31 Oct 'Talking Whales'. Conference on whales and dol-phins. Logan Hall, University of London. Details: WCDS, 19a James St West, Bath BA1 2BT.

London Greenpeace Fayre, Conway Hall, Red Lion Square, London, l lam-9pm. Details: 071 837 7557.

1 Nov Official start of the fox-hunting season. Contact: HSA, PO Box 1, Carlton, Nottingham NG4 2JY. 0602 590357.

7 Nov March Against Boots, Forest Recreation Ground, Nottingham, noon. Details: 0602 585 666

29 Nov Annual VSUK demon-stration at Royal Smithfield Show, Earl's Court, London. Meet Earl's Court tube, 11.30am. Followed by MeatOut Fayre, Kensington Town Hall, and sponsored cycle rides until 3 Dec. Details:

5 Dec Vegan Society AGM, Conway Hall, Red Lion Square, London, lpm.

25 Dec Hazleton Laboratories, Harrogate. Xmas Day Vigil. Details: Harrogate Anti-Vivisection Group, PO Box 135, Harrogate HG1 5AX. 0423 523826.

French Connection Any firms interested in export-ing vegan vitamin B ] 2 tablets or B12 fortified vegan foods to France should contact: La Societe Vegan, 12 alle Jacques Becker, 93300 Aubervilliers, France. (33) 1 48 33 63 41.

Ferry Targets Northants, Oxon, Warks Against Live Exports is cam-paigning against ferry compa-nies involved in the export of live animals. Postcards are £ 1.00 for 20 or £3.00 for 100; car stickers are £1.00 each. Details: NOW Against Live Exports, St Josephs, Souldern, Nr Bicester, Oxon OX6 9LA.

Forestry Commission A major new national cam-paign has been started to per-suade the Forestry Commission to ban hunting with hounds on its land. For petitions and fur-ther details contact: Hertfordshire Animal Rights Charter Campaign, PO Box 66, Broxbourne, Herts EN 10 6LU. 0426 911785 (24 hr voicebank).

Fur Review Between September and November this year the Minister of Agriculture will review the legislation under which mink factory farms are licensed. The review of the Mink (Keeping) Order happens once every five years. During that time some 750,000 animals are reared and killed in Britain's 27 mink factories. Lynx has launched a campaign to prohibit the keeping of mink in factory farms from January 1993. Details: Lynx, PO Box 300, Nottingham NG1 5HN. 0602 403211.

Fair Exchange? A German vegan family (with girls of 7 and 9 and a boy of 12) is in search of an English vegan family in order to exchange some members to get to know English life and lan-guage in 1993 or earlier. Details:

Discounts Update Countryside Wholefoods is giving a 5% discount to Vegan Society members (associate and full) calling at their shops with valid membership cards. The discount is not applicable to delivery service customers. Branches: Countryside Wholefoods, 19 Forty Hill, Enfield, EN2 9HT. 081 363 2933; 90 Aldermans Hill, Palmers Green, London N13. 081 882 2799; 80 Copley Road, Doncaster, S Yorks. 0302 341827; 35a St Johns St, Bury St Edmunds, Suffolk. 0284 700594; 2 & 4 Old Station Road, Newmarket, Suffolk.

ASH Guide ASH (Action on Smoking and Health) has published a second edition of Eat, Drink and Sleep Smoke-Free, a guide to hotels, guesthouses, pubs and restau-rants throughout the UK that provide smoke-free facilities as well as other attractions to offer the health-conscious holiday-maker, such as vegan food. Send £10.45 to: ASH, 109 Gloucester Place, London W1H3PH.

Peddlers The Vegetarian Motorcycle Group is open to vegetarians, vegans and non-vegetarians (who may join as associates). Type of bike owned is irrele-vant and bikeless members are welcome. The £5 membership includes a regular newsletter. Details:

.

School Grub Amy Rowan would greatly appreciate information or advice from parents who have tried to secure vegan school dinners for their children. Contact:

Beyond Beef Co-ordinated in Britain by

Compassion in World Farming, the (international) Beyond Beef Campaign aims to significantly reduce the world-wide con-sumption of beef. The brain-child of the USA's Greenhouse


Crisis Foundation President, author and campaigner, Jeremy Rifkin, the campaign seeks to draw attention to the grave effects of the expanding beef industry on animal welfare, the environment, global starvation and consumer health.

Consumers will be encour-aged to reduce or eliminate beef consumption. Details: Beyond Beef Campaign, CIWF, 20 Lavant Street, Petersfield, Hants GU32 3EW.

Neglected Bloodsport Angling is responsible for sub-jecting countless millions of fish to pain, fear and stress. They are impaled on hooks, dragged into a suffocating environment and handled, removing a protective mucus covering. The fish are then either killed (game and sea fishing) or confined in keep-nets, where disease spreads and later released (coarse fishing). Some fish do not survive the experience of being caught and released. Anglers are also responsible for the killing and maiming of waterfowl and other animals, which ingest and become entangled in lost or discarded tackle. Details: CAA, PO Box 130, Sevenoaks, Kent TN14 5NR. 0836 279758.

Local Groups (See also 'Contacts News')

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

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

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

Y Figan Cymreig (The Wales Vegan)

Bilingual quar-

terly. Annual subscription: £1.50.

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

The Vegan Community Project exists to form a contact network between people who are interested in living in a vegan community and to estab-lish one or more such communi-ties. While some of its members seek merely to live close to

other vegans, others wish to establish a vegan land project or centre for the promotion of a vegan lifestyle. Newsletter sub-scription (4 issues): £2.00. Contact:

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

The Movement for Compassionate Living — the Vegan Way seeks to spread compassionate understanding

and to simplify lifestyles by promoting awareness of the connections between the way we live and the way others suf-fer, and between development, consumption and the destruction of the planet. Co-ordinators:

.

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

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


Classified ACCOMMODATION

ACTIVITY HOLIDAYS

A / £ g i \ / e n t u r e s Activity b Sightseeing Holidays - Great Vegetarian / Vegan Food

•Holiday* include: • INDIA • SOUTH AMERICA • NORWAY — cross-country ski-ing • IRELAND, dolphin encounters • LAKE DISTRICT, fell walking . NORFOLK, house parties • PARIS WEEKENDS

For details, please write or phone:

T a t 0621 784285

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

EATING OUT

THE BAY TREE

the vegetarian cafe

Open every day lexcept Monday)

10am-9pm

All food is dairy and egg free.

403 Great Western Road, Kelvinbridge. Glasgow. Tel: 041334 5898

a workers' co-operative

HOLIDAY ACCOMMODATION

BODMIN 3 MILES Vegan B&B in charming restored cottage; country loca-tion; central all coasts, moors, nature reserves. En suite facilities. TV, 'kettle' all rooms. (0208) 872316.

C O R N W A L L . Spacious self-contained holiday flat over-looking picturesque estuary, sleeps 4, vegan owners. SAE Blackaller, Meadowlands, The Saltings, Lelant, TR26 3DL. (0736) 752418.

L A K E DISTRICT luxury accommoda-tion in 18C vicarage. We are 100% veg-etarian and provide excellent vegan

breakfast and dinner dishes. Beautiful walks from the door. Modest tariff. Beech Tree, Coniston. (05394) 41717.

MID WALES. Staylittle (Centre Alternative Technology, Machynlleth, 15 miles). Vegan/vegetarian B&B. Non-smoking B&B £1 lpppn. Optional evening meal £6.50. Tel 05516 425.

NORTH PENNINES. Wholefood veg-etarian/vegan guesthouse. E.M. Licensed. No smoking. Tea/coffee/washbasins all rooms. Spectacular scenery. Brochure Alston

ORGANIC VINEYARD near Hastings. Bed and breakfast (vegan). Lovely rooms, views and country walks. Sea, castles and country pub/restaurant (with vegan option) nearby. Peaceful surroundings. Tel 0580-830715.

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

re.

ST IVES, Cornwall vegetarian/vegan guesthouse overlooking St Ives bay, close to Carbis Bay's beautiful golden sands, station and St Ives picturesque harbour. Delicious vegan/vegetarian menus, ensuite rooms, tea making facili-ties, central heating. Children welcome. Brochure:

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

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

SOMERSET. Vegetarian/vegan/whole-food B&B. A place to relax — Chestnut Farmhouse, Meare, Glastonbury BA6 9TH. Contact:

3.

STAY VEGAN IN WEST CORK. 8km from Bantry, rural but convenient. Bright, clean rooms with cooking facili-ties and en suite bathroom, linen and towels included. Vegetarian/Vegan cooking only. 2 people from £75 per week, family of 5 — £110 per week. B&B with en suite shower — £11 each per person sharing.

SUPERB B&B accommodation (veg-ans/vegetarians catered for) in real light-house. Wedge-shaped rooms, waterbed room, flotation tank, pyramid meditation room & W. Reich's orgone accumula-tor. Great for couples or small groups. Very peaceful & relaxing. Tel: (0633) 810126.

SWANSEA VALLEY. Luxury double bedded room, en suite living room plus optional single bedded room. Well located. Including breakfast. £12pp. 0792 830586.

VEGAN B&B. 4 miles south of Kendal. Strictly no smoking. Children welcome. Packed lunches & evening meals avail-

* Breathtaking mountain scenery * Highly acclaimed vegan fare

* Free use of bicycles & tandem * 5% discount for Vegan Society

members B+B £14, E.M. 19. No smoking

Tel (03397) 55759for details or write to It Bridge Square. Ballater AB35 5QJ

1 Enjoy a relaxing hol iday amidst beauti ful coasta l a n d moorland scenery - ideal for walking. Spacious E d w a r d i a n house over-looking Porlock Bay. Excel lent traditional, vegetar ian and v e g a n food . Log f ires on chilly evenings. All b e d r o o m s ensui te wi th t e a / c o f f e e making facilities. Special w e e k -e n d breaks .

Tel 0 6 4 3 8 6 2 2 8 9

a W e v d c e l e "

The Saltings, Lelant St Ives, Cornwall Til (0736) 753147

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

For further information and brochure please contact

LAKE DISTRICT

BEECHMOUNT Hear Sawrey, Ambleside,

Cumbria, LA22 OLB Vegetarian/vegan B&B, delightful country house accommodation. Situated in Beatrix Potter's pic-

turesque village of Near Sawrey with its olde worlde inn, 2 miles from Hawkshead, Lake Windermere (car ferry) 2.miles. Delicious breakfast, lovely bedrooms with tea/coffee, TV, etc, and panoramic views over Esthwaite Water. Ideal centre for lakes, tarns, fells

and Grizedale Forest Ambleside, Coniston and Bowness only a short distance aw*v

For details and booking Tel. d

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

For details please write to:

0445 731 394

>/c b&b

nme < s d b U A O Q J L able. Tel:

WHITBY. Falcon Guest House. Vegetarian/vegan B&B. Quiet area seven minutes walk from centre and harbour. Lounge. Parking on street near house. Teamaking equipment available. £10, with child reductions. Tel. 0947 603507.

MAIL ORDER HIGH QUALITY original vegan per-fumes, body, hair, and skin preparations. Send SAE for free brochure or £9.85 for set of seven trial size perfumes to Dolma, 19 Royce Avenue, Hucknall. Nottingham NG15 6FU. Trade enquiries welcome.

LIQUID CONCENTRATE is the biodegradable liquid soap derived from coconut oil, which is free of animal products and animal testing. SAE for details: Dept EV, Janco Sales, 11 Seymour Road, Hampton Hill, Middlesex TW12 1DD.

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

quality synthetic material.

Cat: sae to Unit 2, Stable Cottage,

Derry Ormond Park, Betws Bledrws, Lampeter, Dyfed.

SA48 8PA. Tel: (0570) 45557

"New Improved"

V E G A N HIKING B O O T S

Tough, comfortable and lightweight New synthetic suede/nylon cordura uppers.

Idea] for hiking, leisure, sabbing etc. New colour olive green.

£45.00 incl. post & packing

Designer Wares, 8 Askwett Road, Bradford BD9 4AV

Tel: 0274 #3390

MISCELLANEOUS MOCATAN gents bikers jacket, black, brand new, never worn, £60.00, phone Simon (0268) 728162 evenings Monday to Thursday. Size small.

PROFESSIONAL CV WRITING and ancillary services to meet your ments. Postal service. Contact


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

THE ORDER OF THE CROSS SPIRITUAL AIMS

AND IDEALS The Order is an informal Fellowship, hav-ing for its service in life the cultivation of

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

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

upon the pure foods so abundantly provid-ed by nature; Walking in the Mystic Way of Life, whose Path leads to the realiza-tion of the Christhood; And sending forth the Mystic Teachings unto all who may be able to receive them — those sacred inter-pretations of the Soul, the Christhood, and the Divine Love and Wisdom, for which

the Order of the Cross stands. Regular Services, Meetings and Retreats

are held in London and elsewhere. For further information please contact the

Headquarters, Dept VN, 10 De Vere Gardens, London W8 5AE,

telephone 071 937 7012.

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

PERSONAL

RESIDENTIAL CARAVAN ACCOM: Cheap rental offered by

A L L L I N E A G E A N D S E M I - D I S P L A Y A D S MUST B E P R E - P A I D

SOMEONE'S BIRTHDAY DUE? Give them an original newspaper. Dated the very day they were bom. £17.90. 0492-531195. (9am-9pm, 7 days.)

If you are seeking new vegan friends or a lasting partnership, Concordia - Vegis is especially for you: Run by a member of the Vegan Society. Nationwide membership of vegans, fruitarians and vegetarians. Self-selection from our book of members sent to all who join. Ask about our half price membership offer to members of the Vegan Society. Send for our non-glossy, no-hype, re-cycled details, enclosing stamp.

Concordia-Vegis, PO Box 165, Chesterfield Derbys S41 0DT

FASTING-WALKS For some 5 years, organised small groups have been walking in the

loveliest parts of Europe while fasting. We cover 10-15 miles every day for a

week. For most, it is a rewarding experience, both in losing weight and

refreshing our mind and bodies.

For further details, please contact:

Tel. 081-341 76%.

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

Details from: P. Murray, Kent Place,

Lechlade, Glos. GL73AW.

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

CONTACT CE9^E (MV)

BCM Cuddle, London WC1V 6XX

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

SERVICES OFFERED AUTHORS, your book published and sold on a co-operative basis. Publisher has expanding Peace List but all non-action considered. Latest catalogue also available. Angel Press, 31 St Martins Way, Thetford, Norfolk, IP24 3PY.

ACCESS LASERCALL Stop needless waste.

Empty toner cartridges and drums from laser printers are being dumped in

offices near you. We pay £2 for used cartridges to you or a

charity of your choice. Access Lasercatt Ltd

14 Nonsuch Industrial Park, Kiln Lane Epsom KM 1DY. Tel: (0372) 748550

FOOD ALLERGY TESTING using small sample of hair, by qualified medi-cal herbalist, also Bach Flower counsel-lor. Telephone Mrs Bailey, Hastings (0424) 752376.

SITUATIONS VACANT CAN YOU WORK in a hectic atmo-sphere with lots of noisy dogs? Voluntary help need in animal sanctu-ary. Common sense essential. Tel 051 931 1604.

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

RATES AND CONDITIONS

All prices inclusive of VAT Series discount: (4 consecutive inser-tions prepaid): 10% Box No: (per insertion) £2.00 extra Lineage Commercial: £6.00 for 20 words (mini-mum) Additional words: 35p each Non-commercial: £4.50 for 20 words (minimum) Additional words: 25p each Semi-display (boxed) Commercial: £6.60 per single column centimetre Non-commercial: £4.95 per single col-umn centimetre Typesetting service (if required): £2.00 PAYMENT Pre-payment please by cheque or postal order made payable to 'The Vegan Society'. Eire and overseas: Payment must be by sterling cheque drawn on an English bank or by International Money Order. PUBLICATION DATES March, June, September, December COPY DATES 25th Jan, 25th April, 25th July, 25th October CONDITIONS OF ACCEPTANCE Advertisements are accepted subject to their satisfying the condition that the products advertised are entirely free from ingredients derived from animals; that neither products nor ingredients have been tested on animals; and that the content of such ads does not pro-mote, or appear to promote, the use of non-vegan commodities. Books, records, tapes etc. mentioned in adver-tisements should not contain any materi-al contrary to vegan principles. Advertisements may be accepted from catering establishments that are not run on exclusively vegan lines, provided that vegan meals are available and that the wording of such ads reflects this. The submission of an advertisement is deemed to warrant that the advertise-ment does not contravene any Act of Parliament, nor is it in any other way illegal or defamatory or an infringement of any other party's rights or an infringement of the British Code of Advertising Practice. The Vegan Society reserves the right to refuse or withdraw any advertisement. Although every care is taken, the Vegan Society cannot accept liability for any loss or inconvenience incurred as a result of errors in the wording, or the late or non-appearance of an advertise-ment.

F i n a l c o p y d a t e f o r W I N T E R 1 9 9 2 :

2 5 O c t o b e r 1 9 9 2

IMPORTANT Display and semi-display adver-tising is dealt with by Steve Hack at: Eco Marketing, Queen Anne House, Charlotte Street, Bath Avon BA1 2NE. Tel. 0225 481463.

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


CLASSIFIED ADVERTISEMENT (LINEAGE) ORDER FORM

P l e a s e i n s e r t t h e f o l l o w i n g a d v e r t i s e m e n t in t h e n e x t i s sue / s of The Vegan u n d e r t h e h e a d i n g (P lease u s e c a p i t a l le t ters)

1 2 3 4 5

6 7 8 9 10

11 12 13 14 15

16 17 18 19 20

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26 27 28 29 30

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

Lineage charges. S e e 'Ra tes and Cond i t i ons ' . • Box No. ( £ 2 . 0 0 ex t r a ) . T i c k if r e q u i r e d • Copy. ( £1 .50 ) . I requ i re a c o p y of The Vegan in w h i c h m y a d w i l l a p p e a r

I e n c l o s e c h e q u e / P O f o r £ p a y a b l e t o T h e V e g a n S o c i e t y L td . ' N a m e A d d r e s s

Pos t c o d e Tel. N o . D a t e S i g n a t u r e

S R e t u r n t o : The Advertising Manager, The Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA. (Tel. 0424 427393)

C A L L AUTHOR & ARTIST The Editor invites authors, artists and cartoonists to submit material (or possible publication in The Vegan. Negotiable fees payable for work of suitable quality.

Please write to: The Editor, The Vegan,

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

MSS or other origina! work submitted to be accompanied by an SAE.

2 6 2 , K E N S I N Q T O N H I Q H S T R E E T

L O N D O N U / . 8

Britain's oldest Lebanese restaurant, established 1968.

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

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

ALL OUR D ISHES BOAST H IGH FIBRE, LOW FAT NATU-RAL INGREDIENTS, AND POSITIVELY NO ADDITIVES

3 4 The Vegan, Autumn 1992

O V E R 1 0 0 E X H I B I T O R S L E C T U R E S • W O R K S H O P S • D E M O N S T R A T I O N S Vegetar ian Res tauran t • M e d i t a t i o n R o o m

T H E H E A L I N G A R T S A L T E R N A T I V E M E D I C I N E A N D C O M P L E M E N T A R Y T H E R A P I E S E X H I B I T I O N

I

T H E R O Y A L H O R T I C U L T U R A L H A L L S Hall 2 G r e y c o a t S t r e e t L o n d o n S W 1

24th to 27th S e p t e m b e r 1 9 9 2 O p e n s 1 0 . 3 0 a m to 7 . 3 0 p m DAILY

Admi t tance: Adul ts £ 4 . 0 0 Sen. Cits. , U B 4 0 s , D isab led £ 3 . 0 0 C h i l d r e n £ 2 . 0 0 P r o g r a m m e H i g h l i g h t s

D e n i s e L inn (USA) — Ce l lu la r R e g e n e r a t i o n M a t t h e w M a n n i n g (UK) — H o w To Hea l

Dav id F u e s s (USA) — T h e S e v e n S a c r e d B rea ths Jean N a r a d a Mar t i n (F rance) — R e g e n e r a t i o n In Love Jane t G o o d r i c h (AUS) — Natu ra l V i s i on I m p r o v e m e n t

N a n c y A p p l e t o n (USA) — L i ck t he S u g a r Habi t Ji l l Pu ree (UK) — T h e H e a l i n g Vo i ce

J o y c e R e n n o l d s (USA) — Turn o n Your M i n d — T u r n on Your L i fe

By Special Invitation TWO OF RUSSIA'S FOREMOST HEALERS

Prof. Dr. D a m e D j u n a Dav i tashv i l i One of the world's leading pioneers in the development of natural medicine

Dr E lena L a z a r e v a A medical doctor who discovered a powerful healing force

For F R E E p r o g r a m m e a n d b o o k i n g f o r m send s a e to: T h e Secre ta ry , Arn ica H o u s e , 1 7 0 C a m p d e n Hill Road , L o n d o n W 8 7 A S

n ^ T ^ l o j ^ k L r x r i t i . f\~71 . Q Q Q 0 7 Q Q

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

seeks to avoid exploiting animals for any purpose « O C I « T T

MEMBERSHIP APPLICATION Block letters please

Name Address

Post code Tel.

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

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

Deed of Covenant

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

H O W Y O U R C O N T R I B U T I O N G R O W S H e r e a r e s o m e e x a m p l e s :

A n n u a l T a x B e n e f i t s A m o u n t s R e b a t e o v e r 4 y e a r s

£ £ £ 1 0 . 0 0 3 . 3 3 5 3 . 2 2 5 0 . 0 0 1 6 . 6 6 2 6 6 . 6 4 7 5 . 0 0 2 5 . 0 0 4 0 0 . 0 0

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

i s d S ^

handy pocke tbook f o r m a t mu l t i p l e ou t le t qu ick re fe rence gu ide g l o s s a r y of an ima l s u b s t a n c e s use fu l a d d r e s s e s

The Vegan Society's

ANIMAL-FREE SHOPPER

1ST EDITION

£4.50 + 45p p&p A shopp ing gu ide fo r t h o s e w ish ing to buy g o o d s w h i c h a re e n t i r e l y f r e e o f a n i m a l ingredients and involve no animal suf fer ing.

• thousands of entr ies • background informat ion • mail order addresses • animal-free criteria • guidance on addit ives • suggested reading

S e n d a c h e q u e / P O payab le t o 'The Vegan Society L td ' for £ 4 . 9 5 to :

T h e V e g a n S o c i e t y , 7 B a t t l e R o a d , S t L e o n a r d s - o n - S e a , E a s t S u s s e x T N 3 7 7 A A

The Vegan Autumn 1992

Documents

Transcript of The Vegan Autumn 1992