the vegan winter 2009

9 770307 481000

0 4

ISSN 0307−4811

Laser Proof

GLOBAL FOOD S

ECURITY ALERT

It was the 65th

Anniversary of TheVegan Society on 1st

November and lots ofactivities were laid on tocelebrate the occasion.We are still in WorldVegan Month (November)and will report on events inthe spring magazine.Please send in

photographs and a short write-up of anythingthat might be of interest.

Our theme this year is Global Food Security. Wehope you like the enclosed leaflet which is aimed atpolicy makers, farmers and development agencies tohelp them see the benefits of vegan diets and stock-free farming for Global Food Security.

The red clover on the front cover of thismagazine is a green manure that can be used onstock-free farms instead of manure from animals.This is relevant to our new theme because greenmanures help to make large scale stock-free farmingmore productive to feed a growing world population.Red clover is particularly useful, as it ‘fixes’ nitrogen,saving on chemical nitrogen fertiliser (althoughchemical fertilisers are usually vegan).

In this issue we feature information on diet andprostate cancer, a paper about the environmentalimpacts of a vegan diet and a legal opinion onmedical ethics in relation to vegans. On a lighternote we include an interview with vegan arm-wrestler,Rob Bigwood and we feature the 12th LondonVegan Festival.

Enjoy the festive season.

Rosamund RahaEditor

The Vegan l Winter 2009 1

in this issue

2 HigHligHts

3 HigHligHts/From tHe Ceo

4 international news

5 loCal news

6 london Vegan FestiVal

7 Prostate CanCer and diet UPdate

8 Vegans and tHe law

11 Vegan Paradigm sHiFt

12 Vegan arm wrestler

13 Vegan arm wrestler/megan

14 animal sanCtUarY roUnd UP

16 sHoParoUnd

19 VentUre Food ProdUCts reView

20 enVironmental imPaCt

23 reCiPes

26 answers to triCkY QUestions

28 reViews

30 news and inFormation

33 Vegan gHent

35 grow Vegan

36 oUt and aboUt

37 YoUtH Page

39 Postbag

41 eVents

42 loCal ContaCts list

44 staFF and CoUnCil listings

45 ClassiFieds

47 nUtrition gUidelines

48 Crosswords

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

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

Editor Rosamund Raha

Design www.doughnutdesign.co.uk

Front cover photo © tolhurstorganic.co.uk

Printed on Recycled paper

by Cambrian Printers

© The Vegan SocietyRegistered Charity no. 279228 Company Registration no. 1468880

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

Vegan soCietYaUtUmn 2009 HigHligHts

VEGAN SOCIETY WEBSITE

Our website has a whole newlook, check it out atwww.vegansociety.com

VEGANTRAINING IN CHINA

In September, Vegan SocietyTrustee Dr Matthew Cole co-conducted a course with colleagueDr Karen Morgan at Xiamen

University, South-East China, entitled‘Critical Studies of Hierarchical Relations’.

The course provided the chance to speak to Chinesepostgraduate students about veganism and the connectionsbetween the exploitation of nonhuman animals, women andpeople of colour.

For many of the students, the course provided their firstexposure to the idea of veganism and to the analysis of theconnections between different forms of oppression, whetherthe victims be human or nonhuman. It was heartening andmoving to see the students respond with empathy andcompassion to our discussions of the exploitation of farmedanimals. Some students expressed an interest in becomingvegan in the future, or even in trying to work for betteranimal protection in China as a result of the course.

ENABLING INCLUSION

We have produced a one page documentwhich briefly outlines vegan principlesand gives some quick tips aboutcaring for vegans. These are usefulin any situation where a vegan isfaced with people who have littleunderstanding of their position,bringing them up to speed and

helping them to consider the needs thatvegans have (for example, at school, on

trips/holidays, on work events or at conferences, etc.). We also have an ‘I am vegan’ document that can bedisplayed as a reminder to those involved with looking afterthe welfare of vegans. Please contact Rob, Vegan SocietyEducation Officer, on 0121 523 1738 [email protected] to find out more.

LEICESTER VEGAN FAIR

Vegan Society Trustee Alex Claridge (AKA Brad Beefcake) wasone of the many people to talk at the Leicester Vegan Fair; hedid a humorous cookery demonstration. The fair wasorganised by Vegan Society Information Officer, Verity Hunt-Sheppard (photo taken by Sue from Leicester Veggies).

COOK VEGETARIAN MAGAZINE

We got a substantial advertorial feature into the Novemberissue of Cook Vegetarian magazine giving the reasons whyswitching to a vegan diet is better for the environment.

WESTMINSTER EDUCATION FORUM

Rob Jackson, our Education Officer,attended the Westminster EducationForum in September to discuss‘Children and food - from schoolcanteen to curriculum’. He was ableto raise the issue of increasing the

provision of plant-based meals in schoolcanteens. He found some agreement from

the panel, particularly on environmental grounds.

2 The Vegan l Winter 2009

GLOBALFOODSECURITYLEAFLET

Please findenclosed acopy of ournew leafletwhich looksat thebenefits ofvegan dietsand stock-freefarmingfor futurefoodsupplies.The leafletis mainlyaimed atfarmers,decision

makers and development agencies and so please keep oneto hand when you find yourself in a position to influencethese groups.

RADIO INTERVIEWS, WORKSHOPS AND TALKS

As usual Vegan Society staff andTrustees have given live interviewson several BBC local radio stationsand continue to give talks totargeted groups and at fairs andfestivals.

EVENTS SPONSORED BY THE VEGAN SOCIETY IN 2009

Veggie Pride

The London Vegan Festival

The Bristol Vegan Festival

The West Midlands Vegan Festival

The East Midlands Vegan Festival

Croydon Eco Veggie Fayre

All of this work is made possible bythe generosity of our members.

Donations help us to continue to distribute literature, workwith businesses, decision makers and caterers, sponsor events,support local groups, speak in schools, continue our advocacywork and be a strong voice for vegans.

Promoting veganism needs to be tackled from a number of different directions at once. Global food security is hitting the headlines aroundthe world and we need to ensure that policy makers consider the benefits of the vegan diet. We submitted a response to a consultation bythe Biotechnology and Biological Sciences Research Council on future directions in research relating to food security. We presentedrecommendations for research on future land use for food production, biodiversity, carbon sequestration and overseas development alongwith the benefit of healthy eating to reduce the burden on the NHS.

At one end of the scale we are trying to influence the researchers, policy makers and farmers and at the other end we are talking toretailers. Earlier in the year I met with Sainsbury’s and recently I met with Tesco. They confirmed that they want to be included in the nextedition of the Animal Free Shopper. They have asked us what they could do better for their vegan customers as part of a general review.So please send your polite and constructive suggestions in an email to [email protected] (and a copy [email protected] for Amanda Baker, our Media Officer). Please put ‘vegan’ in the subject box. Over 100 Vegan Society supportershave already done this and we hope that still more will do so.

We need to demonstrate both the benefits and the demand for vegan food and we can then achieve a shift in emphasis throughout thesupply chain.

From tHe CHieF eXeCUtiVeNigel Winter


We apologise for any confusion caused by an error in the annual report and accounts Vegan Society members have just received.

On pages 16,17 and 19 the heading should read 2009 Annual General Meeting and not 2008 Annual General Meeting.


For those of you who enjoy meeting other vegans wherever in theworld you happen to be, whether on business, on holiday or justbecause you live there, the world’s biggest veggie website has justlaunched a world diary www.ivu.org/diary featuring events around theworld on a month by month basis. Better still, if they’ve overlookedan event you regard as important enough to tell the world about,just click for the form and send in the details. Usefully, you can clickon a particular continent to see only events in that part of the world,so you won’t be wading through potlucks in Pennsylvania and gigs inGhana to find details of conferences in Cambodia or festivals inFinland. This is in addition to the whole-world lists of veg*n andanimal-friendly groups, places to eat, places to stay and 3,000-plusvegan recipes if you opt to stay at home.

Thanks to the efforts of Vegan Society member and German VegSocPresident Sebastian Zösch, movers and shakers from ten Europeancountries got together in Berlin recently to discuss cooperation on avariety of issues. Tobias Leenaert reported that two more Belgiancities had taken up his group’s Veggie Thursday initiative, but despiteexhortations from Paul McCartney and others in Britain and the USA itwas Brazil – scene of this year’s International Vegan Festival and homeof the indefatigable Marly Winckler – that grabbed the baton next,with the Mayor of São Paolo promoting Meat Free Monday in his city.I wonder who will be next and what day of the week they will choose.

A particular highlight for me was the opportunity to meet and workwith Maida from Bosnia, who has set aside a promising career as alawyer to promote animal rights and veganism in this smallpredominantly Muslim country and has found her compatriotsgenerally sympathetic to the cause. Her efforts are supported byactivists in neighbouring Serbia as well as by Animal Friends Croatia,all impressively cheerful and enthusiastic despite huge economic andother problems and enormously grateful for any help they receive. It was good, too, to see Felix Hnat from the Austrian Vegan Society,who has not allowed unlawful imprisonment and continuedharassment by the authorities to dampen his enthusiasm andcommitment. See www.vgt.at for ways to help.

Next stop was Prague to visit Marek Voršilka, whose injuries at thehands of neo-Fascist thugs last Christmas seem to have strengthenedhis resolve to stand up for the those less able to defend themselves.A continuous showing of Earthlings powered by a mobile generatorin the city square brought an impressive number of tourists and

locals, who watched with horror at the way so-called food animals aretreated and took leaflets on veganism in Czech or English. By thetime we packed up the equipment at 11 pm it was very cold, thoughnothing like the temperatures that Marek and his friends will face inthe run-up to Christmas, when live carp will no doubt again be onsale in the streets. Alone among Prague supermarkets, Tescoshockingly displays sick and injured carp crammed into tanks of bloodywater all the year round. I took some photographs and intend tocomplain!

At the London Vegan Festival a group of Eritreans were anxious tofind cruelty-free cosmetics for young black vegans and offered thepossibility of one more language for the ever-expanding VeganPassport. Meanwhile, a French animal rights group offered totranslate our Plant Based Nutrition booklet and an enthusiasticmember of the Alliance Végétarienne had already translated Eatingthe Earth. Just as we try to safeguard limited human resources bysponsoring rather than actually organising many of the festivals wepromote and support in the UK, facilitating translations is a usefulway to help vegans in less veggie-friendly areas while consolidatingthe Society’s reputation as the world’s premier provider of reliableand accurate information on veganism.

We have a special fund to help groups in poorer countries. This wasfirst used to help the new Indian Vegan Society, which has gone fromstrength to strength. We hope to publish the nutrition booklet inIndonesian and perhaps also Chinese in time for next year’s WorldVeg Congress and would like to do something for Bosnia too if wecan. The fund is restricted to countries with per capita GDP below30% of our own and it is Society policy never to fund foreign travelby UK members, so every penny goes to help animals, people andthe environment where it is most needed. Just specify clearly thatyou are making a targeted donation to the International OutreachFund.

With good wishes to all,

Vanessa ClarkeInternational Coordinator

Whenever I talk to a group or even an individual about the workof our Society I always stress the distinction between paid staff, whowork in our Birmingham office, and trustees, who are not involvedin the day-to-day administrative work of the Society and of courseare unpaid. Exceptionally, George Rodger regularly assists with theTrademark function and recently spent two weeks at the officeensuring that things continued to run smoothly while our Head ofBusiness Development was away and Stephen Walsh makes numerousvisits to the office in his capacity as Treasurer.. Recently I too wasable to help by forsaking my own office in Yorkshire, where I run atranslation business, to spend four weeks in Birmingham bridgingthe gap between the departure of one Sales and MembershipAssistant and the arrival of the next. (Welcome, Mike!) As a resultI had the pleasure of speaking to many of you who rang to ordermerchandise or to renew your membership. (The work is muchreduced if you pay your subscription by direct debit!)

Being in the office all week doing a ‘real’ job (albeit unpaid since Iam a trustee) rather than just for Council meetings confirmed myadmiration for the dedication and hard work of our staff, who oftencome in early, leave late and spend the intervening hours answeringe-mail, telephone and postal enquiries; liaising with educationestablishments, hospitals, care-homes, prisons and commercialcaterers; commissioning, writing articles for and editing the magazine;liaising with the Food Standards Agency, other government andnon-government bodies; compiling the Animal Free Shopper; givingmedia interviews and writing press releases and articles; dealingwith the finances; processing membership applications and renewalsand orders for merchandise made by telephone, post and thewebsite, including packing and posting them (not my favouritepart of the job: you have no idea what an awkward shape a singletub of VEG1 is to pack – four at a time are much easier!).

And to think that I recently received a complaint that The VeganSociety doesn’t do enough because our hard-pressed staff aren’trunning around organizing fairs and festivals all over the country!Groups and individuals, including Vegan Society members andtrustees, who do organize such events, whether local, regional ornational, are well aware of not only how time-consuming it is even

when it is in one’s own area but also how much the Societycontributes in terms of speakers, materials, publicity and funding.As I have said so often, The Vegan Society is not some abstractconcept but consists of us, the members, each and every one of us.

Luckily our Local and Group Contacts are there to complementand supplement the work of staff and trustees and they constantlyastonish me with their enthusiasm and new ideas for gettingveganism not only accepted but into the mainstream.

Members in the north-east may like to know that volunteers areneeded to help at the North East Christmas Without Cruelty on 28November (see Events on p.41). The organizer, Local ContactMike Morley, runs Alternative Stores, one of our trademark holders,which this year was voted Best Online Store by Viva! Still in that area,there’s a new animal rights group in Newcastle run by AndrewFerguson Moving south, theindefatigable Sarah Austin in Bournemouth has set up a newforum at http://veganliving.forumotion.co.uk/.

Please see pages 42 and 43 for the full list of contacts, new entriesbeing shaded. Once again we have Local Contacts in Cornwall(Sue and Chris, who run a vegan guest house), and Pia in Leicesteris a new Youth Contact as well as Local Contact. Alex and Sophiehave taken over from Paul and Natalie as Contacts for the GlasgowUniversity and Leeds groups respectively, and Neill is now runningHertsveg as well as being a new Local Contact. Lynnmarie is listedas Local Contact under Cheshire because that’s where she livesbut joins Linda as Group Contact for Manchester Vegan Society.Finally Anne, John and Roslyn are new Local Contacts inSomerset, Stoke-on-Trent and Monmouth respectively.

It’s easy to see from the list where there are gaps in coverage but,wherever you live in the British Isles or Ireland, if you want to knowmore about being a Contact please get in touch or come to themeeting at noon on the day of the AGM (see page 41).

Patricia Tricker, National Contacts’ Coordinator


After six months of preparationthe organizers of the 12th

London Vegan Festival arrived atthe venue and were gearing up forthe busy day ahead. The KensingtonTown Hall staff had done a superbjob, which made it easier since theperiod between arriving andopening proves the most stressful.By 10.45 am a queue had formed sovisitors were let in earlier thanusual and by noon the venue waspositively buzzing. During thecourse of the day there was a fullrange of talks, workshops, children’sactivities, music, poetry, comedy,yoga, meditation, music and socialinteraction (speed meeting) as wellas 104 stalls, to keep everyoneoccupied.

There was a variety of talks, includingAlternatives to Petrochemicals,Veganism, Anarchism and Pacifism,Understanding Raw Foods and WhyVegans should be Opposed to Racismand Fascism. Saf Restaurant’s headchef gave a very popular fooddemonstration and Vegan Campaignsran a workshop to discuss food fairsand the vegan pledge.

Visitors to the festival enjoyed differentmusical styles, amongst them a veganhip-hop artist, Americana and jazz,Roots folk and positive pop.

Andrew O’Neil, the highly popularvegan comedian, filled the Small Hall.More than 2,000 vegans, vegetariansand non-vegetarians filled the venue,so much so that the manager of thevenue insisted that we count one inand one out. Fortunately the vastmajority of those queuing werepatient and amenable. As usual the foyerproved to be thebusiest since it waswhere the foodand bar were,and we allknow howvegans love toeat and drink!The vegan barstaff were keptbusy, as were thecaterers:Rainforest Creations,Shambhu`s, Fairfoodsand the ever-popularVeggies.

Unfortunately the festival organizersexperienced more than their fair shareof difficulties. The London VeganFestival prides itself on its diversity andintegrity, i.e. the quality of beingunited. The first incident involved arather aggressive encounter causing a

stallholder selling vegan wines fromIsrael to seek the help of an organizerwhen he and his teenage daughterwere harassed by a visitor over theissue of Palestine. The second incidentinvolved a speaker and a group ofpeople attending her talk. The issue

between them had no relevanceto the scheduled talk and

resulted in those whohad attended to hearthe talk beingdeprived of doingso. A plea fromone of theorganizers thatthe talk beallowed tocontinue wentunheeded.Confrontationsand intolerance are

not welcome sinceincidents of this nature

go against the very spiritof the festival.

When the idea of a national veganevent was first proposed in 1966,founder members Robin and Alisoncould never have envisaged thesubsequent successes, including theformation not only of regional veganfestivals but of international ones too,France and Sweden being two examples.Having organized 12 consecutivefestivals we have decided to take awell-earned break and so we shall notbe organizing a London festival in2010.

We should like to thank our 2009sponsors: The Vegan Society, Veggies,Vegan Store, The Redwood WholefoodCo., Beanies Health Foods and Viva!We also wish to thank the invaluablevolunteers, without whose help thefestival would not be possible, VeganCampaigns for help with theorganization and web space and all ofour supporters and sponsors over theyears.

Robin & Alison (CALF)

12th


Dr Philip Bickley

NHS Choices recently reviewedprostate cancer

1

. This wasfollowing the June 2009 publicationof Healthy Eating: The Prostate CareCookbook, which was produced inassociation with the Prostate CancerResearch Foundation. Prostatecancer is the most common cancerin men in the UK– it accounts fornearly a quarter (24%) of all newmale cancer diagnoses. The lifetimerisk of being diagnosed withprostate cancer is 1 in 10 for men inthe UK

2

.

World Cancer Research Fund says we allmake lifestyle choices every day andthere is overwhelming evidence that thechoices we make can make a bigdifference to our cancer risk

3

. CancerResearch UK

4

and NHS Choices1

havemade the following comments aboutdiet and prostate cancer:

Countries that have a low fat and highvegetable intake in the diet have lowerrates of prostate cancer. However, it isnot certain whether this is directly dueto fat intake. Studies are ongoing.�Lycopenes are chemicals found intomatoes and may help to preventprostate cancer. It is noted somestudies of lycopenes and prostatecancer have shown a reduction in riskbut others have not.�Dairy products, as a source of calcium,have been extensively studied in relationto prostate cancer. Several studiesshow a small significant increase inrisk but findings differ by whether itaffects advanced or localised tumours.The EPIC

5

study showed overall a 32%increased risk for 35g/day higherintake of dairy protein and a 7% riskincrease for a 0.3g/day intake of dairycalcium. Protein and calcium fromnon-dairy sources were not associatedwith risk.�

Countries that have a high intake ofsoy in their diet tend to have muchlower rates of prostate cancer (andother types of cancers) compared tocountries where soy intake is low. This may be because of chemicalsfound in soy called phyto-oestrogens.�Several studies have shown a protectiveassociation for selenium, reporting a30–80% risk reduction for prostatecancer. However, several studiesshowed no association.

Green tea has been studied due to itsregular consumption by Japanese andChinese men whose prostate cancerrisk is low. Green tea contains highlevel of polyphenols which have anti-oxidant effects. The evidence is notconclusive. More research into thepossible chemopreventive properties ofgreen tea is needed.

Confirming the message of CancerResearch UK and NHS Choices a 2009systematic review of studies on soyaconsumption

6

suggested that consumptionof soya foods is associated with areduction in prostate cancer risk in men.

A large study in the United States7

examined the associations betweenmeat consumption and prostate cancer.“Red and processed meat may bepositively associated with prostatecancer” was the study conclusion.

There has also been research looking atdiet and survival after prostate cancerdiagnosis

8

. This showed that adoptionof a plant-based diet may slow diseaseprogression and improve prognosis.However the authors commentedadditional long-term therapeutic clinicaltrials are needed to further elucidatethe role of diet.

1. NHS Choices. Prostate Cancer Cookbook.http://www.nhs.uk/news/2009/09september/pages/prostatecancercookbook.aspx (accessed 23 October 2009)

2. Cancer Research UK. UK Prostate Cancerincidence statistics. http://info.cancerresearchuk.org/cancerstats/types/prostate/incidence/(accessed 24 September 2009)

3. World Cancer Research Fund. The Choices thataffect your cancer risk. http://www.wcrf-uk.org/preventing_cancer/diet/choices_that_affect.php(accessed 24 September 2009)

4. Cancer Research UK. Prostate Cancer risk factorshttp://info.cancerresearchuk.org/cancerstats/types/prostate/riskfactors/?a=5441 (accessed 23 October 2009)

5. Allen NE. Key TJ et al. Animal foods, protein,calcium and prostate cancer risk: the EuropeanProspective Investigation into Cancer and Nutrition.British Journal of Cancer 2008; 98(9): 1574-81.

6. Yan L. & Spitznagel EL. Soy consumption andprostate cancer risk in men: a revisit of a meta-analysis. American Journal of Clinical Nutrition2009; 89: 1155–63.

7. Sinha R. Park Y. et al. Meat and Meat-relatedCompounds and Risk of Prostate Cancer in a LargeProspective Cohort Study in the United StatesAmerican Journal of Epidemiology 2009; 170(9):1165-1177

8. Berkow S. Barnard ND. et al. Diet and survivalafter prostate cancer diagnosis. Nutrition Reviews2007; 65-9: 391-493.

“Countries that

have a high intake

of soy in their diet

tend to have much

lower rates of

prostate cancer (and

other types of

cancers) compared

to countries where

soy intake is low.”

Prostate CanCer and diet UPdate


Vanessa Clarke talks to KamalAdatia, Vegan Society member,

Barrister and Head of CommunityServices Law at one of Britain’slargest and most diverse city councils.The legal opinions expressed arethose of the provider only; they donot constitute legal advice and donot profess to constitute a definitivestatement of the law as it stands inEngland and Wales.

BACKGROUND

In the Autumn 2006 issue of The Veganwe heralded the passage of the EqualityAct with the words: “The EuropeanCommunity has proclaimed that thosewith deeply held beliefs such asveganism are as much entitled to respectand equality of treatment as any othergroup – and quite right too, since formany of us our vegan diet and lifestyle ismore important than the culture orreligion we happen to have been borninto because it is a moral choice wehave made for ourselves.”

Last year’s Catering for Diversity eventbrought together professionalsresponsible for implementing theequality legislation in hospitals, carehomes and other public services and wasmuch strengthened by the adviceprovided by Kamal Adatia. Since then,we have continued to negotiate at bothlocal and national level to ensureimplementation of the Act in regard tovegans. We are currently seeking toensure that veganism is included in everylocal authority’s “diversity statement”.We are also working with colleagues inEurope to promote implementationthroughout the European Union and inthe EU institutions in Brussels (where arecent British employee apparently foundnursery providers unable or unwilling toprovide animal-free food for his child).

This will require maximum support frommembers, local contacts and others, andnone more crucial than those with acommitment to diversity and expertknowledge of the law in this area. So we are fortunate indeed to haveKam’s knowledge and expertise to guideus. The questions that follow are just afew of those that have arisen so far andon which he has generously given us thebenefit of his wisdom and experience.

THE EQUALITY ACT

Vanessa: Now that the legislation is inforce, can you give us some idea how itapplies to vegans?

Kam: The Equality Act 2006 came intoforce on 30th April 2007 and one of itspurposes was to make discriminationunlawful on the grounds of “religion orbelief” in the provision of goods,facilities and services, the disposal and

management of premises, education,and the exercise of public functions.‘Belief’ is not well defined in the Act,but it is commonly accepted that inorder to be deserving of protection andpromotion, a belief must be a ‘conviction’which is more than an ‘opinion’ or an‘idea’, it must be ‘serious’ (i.e. nottrivial), ‘coherent’ and ‘cogent’ (i.e.compelling, persuasive, potent).Veganism is all of these things. There isalso protection under the EuropeanConvention on Human Rights (Article 9Freedom of conscience, thought andreligion). These legal provisions raisefascinating questions about the rights of‘believers’ to live in a society whichrespects and upholds their beliefs, andthe role of the state in supporting (or atleast not undermining) these. As thelaw develops more clarity will beachieved, and in this issue we merelyintroduce a few scenarios, andsuggestions, to provoke debate.

QUESTION RE DEMENTIA ANDLIVING WILLS

Vanessa: In respect of vegans who areseriously ill or dying, is it possible tomake a ‘living will’ in advance sayingthat one doesn’t want to be fed and/oradministered animal products orsubstances even if mentally incapacitatedand knowing no different?

Kam: The Mental Capacity Act 2005(sections 24 to 26) and the associatedCode of Practice (Chapter 9) (both easilydown-loadable on line) cover the issue.These are called Advance Directives.They operate as an instruction givenbefore someone loses mental capacity torefuse specified treatment after they areincapacitated. By conferring upon theAdvance Directive the force of law theybasically protect the fundamental rights

“We are currently

seeking to ensure

that veganism

is included in

every local

authority’s ‘diversity

statement’.”

Vegansand the Law


of the patient by respecting their wishesnot to receive specified treatment(s),whilst protecting the medical professionalfrom a charge of assault/manslaughteror of breaching their ethics by failing totreat in orthodox ways.

The Courts have not tested the theoryas to whether the powers go beyondrefusing treatment to specifying thetype of treatment that a patient wants.It may be that the latter is unlikely to beendorsed by the Courts. However, byexpressing the directive in such a way asto refuse all treatment except thatadministered in a particular way, thisproblem might be avoided. Whilst thehospital might not be compelled tosource and administer pro-vegantreatments (assuming they were noteasily available) it is unlikely that wherea valid Advance Directive is in force theycould override the refusal to acceptadministration of non-vegan products,even to save and sustain life.

Even if a person loses capacity beforebeing able to make a valid directive,section 4 of the Mental Capacity Act2005 is very clear that in making a “bestinterests” decision regarding treatment, amedic must take into account, amongstother factors the patient’s past, present orfuture expressed wishes, their beliefs andvalues, as well as consulting their carers.

QUESTION RE VITAMIN KADMINISTRATION TO NEWBORNS

Vanessa: Until two years ago, vitaminK prophylaxis for newborns was notproblematic on dietary grounds since itwas entirely vegan. Then themanufacturer suddenly substituted cowbile for one of the ingredients (not thevitamin K itself – the medically necessarypart – but just one of the adjuvants).This was not highlighted to professionalsor anyone else, with the result that thegreat majority of Hindu babies – not tomention vegetarians, vegans and all therest – will have been given an injectioncontaining beef before they even tastetheir mothers’ milk.

Now for the ‘The Midwife’s Dilemma’:does s/he give the baby the injectionwithout telling the parents what’s in it, thus protecting the child fromhaemorrhagic disease of the newborn (a rare but serious condition which cancause lifelong brain damage) or doess/he take all the stuff about informedchoice seriously, tell the parents and riskthem refusing the injection on the

child’s behalf? In other words, themidwife has to choose – for no goodreason – between disrespecting themother and endangering the child. Tobring a test case would seemirresponsible in that it could lead towidespread refusal of medication andgreat damage to patients – hence theongoing campaign to get thingschanged voluntarily.

Kam: My only observations would bethat:

n consent in law insulates medics from what would otherwise constitute an assault (criminal) and a trespass to the person (civil)

n medics need informed consent for everything except life-saving medical intervention

n for babies, only parents (and exceptionally the Courts) can furnish consent in law

n consent needs to be informed

Vit K injection would arguably notconstitute life saving medical treatment(there is no need to save in this context,merely to protect from a statisticallysmall risk of a potentially catastrophicevent – see parallel to the MMR andsingle vaccines).

In your scenario, I would suggest thatmidwives/doctors are acting unlawfully.Whilst one cannot infer a duty onmedics to inform parents about thechemical make-up of every medicineadministered to a patient, I would arguethat in well known cases of controversialtreatments such as this one, the duty onmedics is higher. Of course, the onlyfoolproof solution is for parents to beproactive and raise the issue first.

QUESTION RE GUARDIANSHIP

Vanessa: This arises out of a recentcase where the children were notbrought up vegan despite the parents’wishes (which had not been stated inany legal document). How can thefuture of vegan children be safeguardedin the event of an accident befallingboth parents?

Kam: Under the provisions of section 5of the Children Act 1989, a Guardian isa person appointed for a child by thechild’s parent or parents, or by the Court,in the event of the death of one or bothparents. When effective, theappointment vests in the Guardian

parental responsibility (PR) for the childin the place of the deceased parent(s).Appointment merely has to be (i) inwriting (ii) signed and (iii) dated.

The beauty of this simple andcomprehensive scheme, for your question,is also its downfall: it is simple andcomprehensive. To use the commonparlance, “it does what it says on the tin”.The Guardian becomes the holder ofparental responsibility. Nobody cantherefore gainsay the decisions of theGuardian once their appointment takeseffect (i.e. on the death of the parent/s),meaning that no conditions orqualifications can attach to theappointment, (not even through a validliving will or Advance Directive).

This is not to say that such decisionscannot be overthrown. A Courtapplication can be made for terminationof appointment (and replacement by amore suitable Guardian), and therebythe Court would have to grapple with acase on the merits of the vegan issue.In doing so, the Court would be obligedto consider, as the paramount guidingprinciple, the ‘welfare of the child’ and itis here that the Court may be influenced topay heed to the way in which the childwas raised before becoming orphaned.Equally, however, the Court would bejust as keen to be pragmatic and notlimit the options for appointment of aGuardian where an otherwise willingGuardian was not prepared to raise thechild as a vegan. The older the child, ofcourse, the more likely the Court is toregard compliance with a child’s preferencefor remaining vegan as being consistentwith the child’s ultimate ‘welfare’.

[Where the provisions of section 5operate to appoint a Guardian in theevent of the death of one parent only(leaving another parent alive, albeit onewho does not have full-time care) thenthis parent shares parental responsibilitywith the Guardian and can take actionthrough a range of legal measures toassert a view in relation to mattersconcerned with upbringing. These mayinvolve a Court application for aResidence Order, a Prohibited StepsOrder or a Specific Issue Order.]

The only advice I can proffer, therefore,is to choose your Guardian carefully. Ifyou choose wisely, then the act ofconferring parental responsibility uponthem through guardianship will indeedbe extremely powerful and will avoiddrifting through childhood (until age 18)in a state of legal and moral limbo.


Point to veganism as the way to abetter society, and people might

ask, `How can we think - with211,000 new humans born each day,wars everywhere, polar bearsdrowning, an extinction crisis, kidsin the global south living in thestreets - that this vegan stuff isgoing to work?’

But vegans know these problems areconnected with human decisions. Wecan decide in new ways, and help othersto do likewise.

Thomas Kuhn, in the 1960s, spoke ofthe ‘paradigm shifts’ that change ourentire worldview. An example is theCopernican revolution. Before Copernicus,people assumed that The Earth wascentral in the cosmos; everything revolvedaround us. But Copernicus showed thatThe Earth circles around the sun.Relatively quickly in the course of history,our perspective was radically changed.

In much the same way, veganismchallenges an old view that everyoneand everything revolves around us.Environmentalists have discovered howincorrect that view is. Earthworms, beesand other supposedly insignificant beingsare now understood as enormouslyinfluential in the biocommunity.Meanwhile, vegan advocates, startingwith Donald Watson, have shown thatwe cannot give animals some kind ofmoral rank; all are entitled to live ontheir own terms, bees and earthwormsincluded.

The Copernican revolution wasn’t theresult of people accepting change inincrements. Although some communitiesunderstood the news sooner than others,no one was asked to accept that the sunwas a little closer to the central pointover time. Astronomy charts didn’tshow the Earth moving graduallyoutward as new editions were printed.

Compare veganism: everyone has thewonderful potential to commit to veganvalues right now. To try to do this inincrements - say, by switching to eggcompanies without battery cages orsupporting other free-range concepts - isto forget the reality that Earth’s space isfinite. The spread of pasture-based animalagribusiness uproots free-living beingsand snuffs out their lives. The argumentfor incremental steps within industryfails to notice the communities ofanimals being displaced every day byindustrial landscapes and buildings.

It takes a complete paradigm shift tostop thinking of animals as objects.There’s a bright-line psychologicaldifference, and not a continuum,between accepting human dominionand rejecting it. Those who foundedThe Vegan Society knew this.

A paradigm shift is radical by definition.Of course, it will meet resistance(Galileo’s books were banned becausethe great scientist accepted the positionof Copernicus, which was deemedcontrary to biblical authority). But thecultural shift, once the new paradigmis presented and acknowledged, isunstoppable.

When the idea of human supremacy isunderstood as an old, destructive myth,it will be replaced by a new paradigm.By learning to cook vegan dishes or tocultivate vegan-organic gardens, manypeople are preparing for that shift today.The social change could becomeapparent relatively quickly, and that’sgood because by most predictions wehave little time to spare.

Lee Hall

“It takes a

complete

paradigm shift

to stop thinking

of animals

as objects.

There’s a

bright-line

psychological

difference,

and not a

continuum,

between

accepting human

dominion and

rejecting it.

Those who

founded The

Vegan Society

knew this.”Lee Hall is legal director for Friendsof Animals. Check out their latestwork at www.VeganMeans.com


Pete: Hi Rob, thanks for taking thetime to answer a few questions for allthe interested readers out there. Ithought we’d start with some basicquestions. What made you go veganin the first place?

Rob: I first considered a vegetariandiet after an arm-wrestling tournamentback in 2002. After competing, somefriends and I walked around thePennsylvania State Fair and a group ofpiglets caught my attention. It wascute watching them play around andfeed from their mom, it reminded meof little puppies. I got sick to mystomach knowing that I had a baconand egg sandwich for breakfast thatsame morning. I never thought ofmeat in the same way again.

Pete: Being a strength athlete, wasthere any concerns that you might losestrength when you first changed yourdiet, and what did you find when youdid make the change?

Rob: I was concerned at first butdidn’t care. I made a conscious andethical decision to give up meat, andwas willing to face the consequences.It is more important to practise what Ibelieve in than to worry about being astrength athlete.

My body did not feel rightat the beginning, andit took a couple ofweeks toadjustwithout themeat.

Eventually, I began to gain energy andconsistently lost weight. I have neverfelt better in my entire life and it wasone of the smartest decisions I evermade.

Pete: Most people will have triedarm-wrestling at some point, but mostof us think of it as something to do ina bar after a few pints, not really anathletic pursuit. How did you getinvolved in the sport of arm-wrestling?

Rob: I was always strong at arm-wrestling, getting the genetics frommy mom. She could beat most men,including my dad, and even competedin a tournament before I was born. In High School, I met a guy thatcompeted professionally and he talkedme into giving it a shot. My firsttournament was in North Carolinaback in 2000. I ended up taking fifthplace and have been addicted eversince.

Pete: What sort of training do youneed to do to enter your sport?

Rob: The best way to train for thissport is to get on a table and armwrestle. It’s hard to simulate and hitthe right angles at the gym, almostimpossible. Try to find some pullers inyour area and see if you can practisewith them. Some useful websites arearmwrestlingtv.com andarmwrestlersnearyou.com.

Pete: You recently came second (bothleft- and right-handed) at the 2009“Big Apple Grapple”. This probablymakes you the top vegan arm-wrestlerin the world at this time. How did youprepare for the contest, and is thereanything special about being a veganathlete that a meat-eater wouldn’tneed to concern themselves with whenprepping for a competition?

Rob: I am probably the only veganarm-wrestler in the world!

Prior to the Big Apple Grapple, I hadbeen inactive for over two years andneeded some motivation to startpulling again. Even though placingsecond in both arms, I was pretty rustyconsidering I trained for only threemonths. As far as preparation, I madesure to eat right, train hard, and getenough rest. I don’t think that is anydifferent than what the meat-eaters do.

Pete: How were you received as avegan at an arm-wrestling contest:were the other athletes interested,dismissive, curious? Also, the fans:how did they react to a vegan whippingso many of the meat-eating competitors;did it make an impression?

Rob: Most of the arm-wrestlers wereshocked to see how strong I was afterbeing out of the scene for two years.Most have known me prior to goingvegan and respect my decision. I hadone spectator tell me that her son wasmy new biggest fan. She hadunsuccessfully tried to get him to govegetarian and after watching mecompete he now wants to try.

Pete: What are your goals in terms ofarm-wrestling?

Rob: My ultimate goal is tobe the U.S. NationalChampion and then WorldChampion. But moreimportantly I want toprove to people thatstrength athletes donot need meat oranimal products to bepowerful – all youneed are veggies!

Vegan Arm-WrestlerAn Interview with Rob Bigwood - the World’s most successful

Pete Ryan ISSA CFT SPN Dip


Pete: As well as being an athlete andhighlighting veganism through yourstrength, you are also active withseveral animal rights groups. Do youthink that strong guys like yourselfappearing on the vegan scene arestarting to smash the stereotypicalimage of the pasty, wimp of a (male)vegan, and do you think that this mightbe a good way to get more guysinvolved in the vegan movement (byhighlighting more male vegans withstrength and power)?

Rob: I am pasty but definitely notwimpy! Most people are shockedwhen they find out I am vegan anddon’t understand how I am strongwithout meat, milk, eggs, etc. I havebeen doing the best I can with educating,inspiring, and breaking the typicalstereotypes.

Pete: You look like you’ve got massivearms; just how big are your guns?

Rob: Ha ha. I actually haven’t measuredmy arms in years, I’m not that kind ofguy. I hardly train for size, rather forstrength. It’s a huge misconceptionthat the bigger the biceps the stronger

the arm-wrestler. This sport is a precisecombination of technique, speed andentire body strength. Also, if you don’thave a strong hand and wrist then youwon’t be successful.

Pete: Would you suggest that othervegans get involved in the sport ofarm-wrestling, and if so how shouldthey begin to get involved?

Rob: I think other vegans andvegetarians should give it a try – whodoesn’t like to arm wrestle? It’s thebiggest underground sport that isabout to explode on the scenes. Thereis a great new documentary calledPulling John that will bring our sport tothe next level, like Pumping Iron did forbodybuilding.

Pete: If you had a sentence or two toconvince someone to try out a vegandiet, what would you say to them?

Rob: If not for the awesome healthbenefits, then at least make an effortfor the animals. If being a vegan seemsimpossible then cut back on meat afew days a week; every effort counts.People don’t realise the harsh cruelty

and suffering these animals go throughbefore eventually ending up as themeat in your sandwich. Being veganalso means being green, it is theabsolute best thing for ourenvironment!

Pete: If people want to get hold ofyou online have you got a website orblog where people can follow you asyou continue on your quest for arm-wrestling dominance?

blog.rbigwood.com

facebook.com/rob.bigwood

twitter.com/rbigwood

For more information about training ona vegan diet go tohttp://www.veganbodybuilding.org orhttp://veganbodybuilding.userboard.net

Since this interview Rob Bigwood justwon the 2009 South Jersey FitnessExpo in Atlantic City, NJ with the leftarm & came 3rd using the right (hewasn’t pinned with the right, his elbowslipped off the pad, so it’s an automaticloose).


An Interview with Rob Bigwood - the World’s most successful

Algernon Trust Animal Sanctuaryand Wildlife Rescuewww.algernontrust.org.uk

This sanctuary has been run for 18 yearsby vegan, Jane Shepherd, who devotes24 hours a day to the rescue and careof animals. Jane spends weekendsattending fetes and fairs to raise moneyto add to the membership fees anddonations which enable her pay forfood, litter and vetsbills.

Brinsley Animal Rescuehttp://brinsleyanimalrescue.org/

Run by volunteers and managed byvegans Jon and Beth, Brinsley AnimalRescue is a charity run on vegan valuesand does not exploit animals for food,profit or entertainment. 100% of themoney raised for the Charity goes directlyinto helping animals by paying for food,housing, treatment and vets bills.

Brook Farm Animal Sanctuary www.brook-farm.org.uk

This sanctuary is in RaundsNorthamptonshire. Although thesanctuary focuses on farmedanimals they don’t turn anyoneaway and have cats, dogs,hedgehogs and a baby deer aswell as cows, pigs, sheep, turkeysand chickens (always looking to re-

home). Susannah, Clive and Rosiewho run the sanctuary are all vegan.

Farm Animal Rescue Sanctuarywww.farmanimalrescue.org.uk

The Farm Animal Rescue Sanctuarywas established 1988 and is basedin Wolverton, Warwickshire.There they care for over 800animals, looked after byvolunteers. All fundraising timeis volunteered and there are nooffices to maintain and no

directors to pay - 100% ofyour donation will go totheir animals to feed,shelter and to providemedical care. They alsorun an adoption scheme.

The Farm Animal Sanctuarywww.thefarmanimalsanctuary.co.uk01386 832640

The Farm Animal Sanctuary has beenrun by Janet Taylor for over 20 years inEvesham, Worcestershire with over 500rescued sheep, birds, pigs, donkeys andother animals. Individual animals canbe sponsored from just £10 per year.

Farplace Animal RescueTel: 0191 4204052www.farplace.org.uk

Based in the Durham Dales, Farplacehave a no-kill policy. All staff are eitherveggie or vegan. They rescue and re-home all sorts of animals at the sanctuary,from unwanted and mistreated pets toex-farm animals such as ex-battery hens,sheep and turkeys, as well as wildlife.

FRIEND Farmed Animal Rescue http://www.friendsanimalrescue.org.uk/01622 871617

Established in the early 1990s, FRIEND isas a permanent home for abused,unwanted and orphaned farm animals.Currently, around 150 animals run freelyand communally over the 10 acre site,located in the heart of the Kentcountryside FRIEND runs wholly ondonations which help pay for feed,medical bills, and essential equipment.

Folly Wildlife Rescue Trustwww.follywildliferescue.org.uk01892 750865

Set up by Dave and Annette Risley, FollyWildlife Rescue Trust is based in EridgeGreen, Kent and specialises in thehand-rearing of mammals and birds.

Animal Sanctuary Round-up

All of the following sanctuaries are operated by vegans and are always in need offinancial support, and may need volunteers too.



Every year thousands of animals areadmitted to the sanctuary, and as manyas possible are eventually returned to thewild. They operate an ‘adopt a hedgehog’scheme as well as a supporters group tocare for those that are too badly injuredto be returned to the wild.

Hillfields Animal Sanctuarywww.hillfields-animal-sanctuary.com0121 445 3828

Set up over 30 years ago by Linda Tudorin Blackwell near Bromsgrove,Worcestershire where she cares for over300 former farmed animals and unwanteddomestic pets, including horses, goats,pigs, sheep, chickens, dogs, cats, ducks,birds, and even a 28 year old cow.They run an “adopt an animal” schemeas well as having regular open days.

Hillside Animal Sanctuarywww.hillside.org.uk 01603 736200

Hillside is based in Frettenham, nearNorwich and was founded in 1995.They care for over 900 animals, most ofwhom have been rescued from thefactory farming industry. Hillside hasbeen involved in exposing the conditionsfor animals on monitored “FreedomFood” farms. They also operate ananimal ‘adoption’ scheme.

Hugletts Wood Farm Can be found on Facebook. 0788 404 6703

They care for over 200 animals, growtheir own crops, produce compost, andoperate a dedicated Cow ProtectionProgramme.

New Life Parrot Rescuehttp://www.newlifeparrotrescue.org.uk/01480 390040

A non-profit organisation andregistered British charity, New LifeParrot Rescue provides shelter forneglected parrots. As well as takingpart in animal welfare campaigns, theyalso run a helpline service which aimsto inform and educate people onparrot issues.

Rainbow Arkhttp://www.rainbowark.co.uk/07757 054 333Located in County Durham, RainbowArk has been running for twenty yearsand is home to more than 200 animals.It is popular with children from the area,who visit to see the many dogs,Shetland ponies, canaries and goats atthe sanctuary. Owner Paula Campbellnever turns an animal away.

Tower Hill Stables Animal Sanctuarywww.towerhillstables.comSet up in Essex in 1993 by Fiona Oakes,who single-handedly cares for 400animals from shire horses to turkeys,many of whom are in need ofsponsorship to cover the costs of theirfood and veterinary bills.

The Retreat Animal Rescuehttp://www.retreatanimalrescue.org.uk/01322 614247

Based in northwest Kent, The Retreat isan entirely voluntary and a not-for-profit organisation, with all the trusteesand most of the volunteers beingvegan. All funds raised go to thewelfare of the animals that come intoThe Retreat’s care and where possibleanimals are rehomed in permanent,loving homes. The Retreat operates ano-kill policy.


Verity Hunt-Sheppard and Charley Roberts

n Freeze dried açai berrY Powder

PULPAAçai Berry is a dark purple berry from theBrazilian Amazon that is rich in antioxidants.Pulpa's freeze dried Açai Berry powder isideal for boosting the nutritional content ofyour smoothies or juices. Its convenientpowder form has an incredible 24 monthshelf life with nothing added to the powder;there are no carrying agents, additives orpreservatives, it’s just freeze dried Açai Berry.Priced at £17.50 a tub or you can bulk buytubs for significant savings.For more details visit www.pulpastore.co.uk ortelephone 01617 980 671

n FasHion bags and Yoga aCCessories

BOABOA’s stylish range of bags, yoga clothing and accessories draw theirinspiration from Morocco. Their organic cotton yoga clothing includes ultracomfortable harem pants and stylish soft jersey camisoles, while their rangeof yoga mat bags are made from colourful African fabrics that stand outfrom the crowd. BOA’s collection of bags also includes their eye-catchingJack & Jill laptop bags, their fold away Flifla cotton shopper bags and theirchic city bag range made from highly resistant but soft chenille.For more details visit www.myboastyle.com

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

HAPPY KITCHENHappy Kitchen team Ellie and Lisamake delicious, healthy vegancakes from recipes based aroundthe English seasons, which aresold in various markets, cafes,health food stores and grocerystores across London. They alsoprovide catering for events andlead workshops and cookeryclasses in schools. As well as using primarily local,seasonal and organic ingredientssupplemented with fair-trade,non air-freighted ingredients, alltheir foods are made from low-GI wholefoods and are omega-rich and sugar-free. HappyKitchen’s delicious food is greatfor the animals, the planet andpeople! For more details visitwww.happykitchen.org.ukor [email protected] 020 7275 0872

n Handmade etHiCal Food

n easY to Use CUrrY miXes

CURRY TREECurry Tree’s curry “gravy mixes” couldn’tbe easier to use and bring an authenticblend of Indian herbs and spices to anydish. Simply snip the pack and add themix and water to your dish and simmer.Choose from 12 varieties of main coursemixes and 5 varieties of appetiser mixeswhich include Jalfrezi, Rogan Josh,Vindaloo, Capsicum & Onion, Schari and

Madras. Curry Tree blends together ingredients such as ginger, coriander,green chilli, fennel, and coconut to create amazing taste combinations.Curry Tree’s gravy mixes are free from MSG, gluten and artificial colours.Priced at £2.99For more details visit www.currytree.in


n gentle CosmetiCs For sensitiVe skin

SUNCOATSuncoat’s luxurious earth-friendly products are coloured with mineral pigments instead of synthetic dyes andare free from many of the chemicals commonly found in most cosmetics. Their water based nail polish isvirtually odour free and they claim that it won’t stain or dry out nails, while their mascara contains organicingredients. Suncoat’s mascara includes kaolin clay, vegetableglycerin, and vitamin E and uses a sugar basedbiopolymer to build volume instead ofpetrochemical derived plastics. Suncoatproducts are designed for thosewith sensitive skins oranyone seeking moregentle cosmetics.Priced from £12.95For more details visitwww.gentle-beauty.com ortelephone 02030 721 072

n Vegan Catering ComPanY in deVon

FAIRFOODSFairfoods vegan catering company is based in mid-Devon. Their delicious dishes are all lovingly made in

their vegan kitchen andinclude some organic,fairtrade and locally

sourced ingredients. They have a good range of gluten-free dishes too.Fairfoods’ menu includes creamy cashew nut roast,roasted vegetable quiche, Cornish pasties, mango &avocado salsa and fennel & orange salad withtoasted walnuts. Sweets include chocolate muffins,raspberry coconut slice, chocolate banana custardcake and mango tart. Prices start from £1.99 a head for sandwiches and£3.99 a head for a buffet. Minimum order is £20.For more details visit www.fairfoods.org.uk ortelephone 01884 34974

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

n organiC raw CHoColate

SHAZZIE’S NAKED CHOCOLATEShazzie’s sensational naked chocolate is nowprofessionally foil sealed with love in the Shazziewarehouse. Work yourwaythroughShazzie’s sixamazingrawchocolatebarsincludingTemptresswith freezedriedstrawberries& rose,Goddesswithmesquite,Lucuma &shelledhempseeds, Sirenwithspirulina &AFA algae,Empress with pineapple & purple corn flour, Desirewith orange & star anise or Intacta, a white cacaobar with maca & vanilla. Exquisite! All bars are organically certified too. Priced at £3.86For more details visit www.detoxyourworld.com or telephone 08700 113 119

n Vegan oUtdoor aCtiVities

ACE OUTDOORSAce Outdoors is a specialist tour operator and trainingprovider offering active, challenging and enjoyable outdooreducation, training and family walking holidays, exclusively for vegetarians and vegans. Their aim is to provide the fullestrange of exciting and diverse experiences organised by, andfor, like-minded people who are passionate about the greatoutdoors, our environment and the welfare of all animals.Courses include winter skills weekends, navigation weekends,guided walking, plus lots more. For more details visit:www.ace-outdoors.co.uk or contact Pete James at:[email protected] or 0845 505 1221.

Verity Hunt-Sheppard and Charley Roberts

n lUXUrY bodY Care

LANI-JOIndulge and delight in the new range of sensual body careproducts from Lani-Jo. This all-vegan range includes soaps,skin creams, body wash and bath fizzers with gorgeousfragrances such as lavender and rosemary,peach extract, aloe vera and citrus

and nutmeg.

Lani-Jo products are made with plant-based ingredients and avoid the use ofpetrochemicals and ingredients known to causeproblems for sensitive skins. Soaps £4.99, other productspriced from £9.99. For more details visit www.lani-jo.co.uk

n Pink HimalaYan Food salt

THE SALT SELLERHimalayan pinksalt is derived

from the foothillsof the Himalayanmountains andvaries in colourfrom shades ofpink to deep red.Himalayan salt is an

increasingly popularchoice both in culinaryuse and in beauty andspa products. The SaltSeller not only offersHimalayan food saltbut a range of bathsalts, deodorantstones, massage

pebbles and body oils too.For more details visit www.thesaltseller.co.uk

n Vegan sHoes

NAE: NO ANIMAL EXPLOITATIONPortugal-based NAE offer stylish men’sand women’s footwear. As well as being animal-free, all theirproducts are made with concern forthe environment and workers’ rightsand the vast majority aremanufactured in Portugal.

The range includes smart heels and stylishcasual shoes and boots for women, sleek and

comfy men’s shoes and walking boots. For more details visit www.nae-vegan.com


Venture foods(www.seriouslyvegan.co.uk and

www.seriouslyorganic.co.uk)provided the Donegal Veg groupwith free products to taste at theirlast group meeting. The productsincluded Geo Organics Thai Green,Madras, and Korma curry pastes,Apple, Apricot and Ginger chutney,Worcestershire Sauce, and AgaveDark Dessert Syrup. All products areorganic and vegan. Also included inthe sample pack were various typesof chocolate bars, which are all veganand organic as well. These includedthe Vegan Golden Coconut & DarkChocolate and Hazelnut Nougat &Dark Chocolate bars, the Vegan DietsWhite Bar, Couverture Bar withRaisins & Almonds, and the ChocolateCouverture Bar as an alternative tomilk chocolate. All products are alsonon-GM and gluten free.

The group rated each product on a 1 to10 scale and included short descriptionsof their impression of each. It wasunanimously agreed that the bestproduct was the Apple, Apricot andGinger Chutney while the least enjoyedproduct was the Worcestershire Sauce.

CURRY PASTES

Piotr commented that he liked “thevariety of pastes, each for a differentoccasion. The curry pastes taste and lookgood.” All group members suggest thatthe pastes are excellent with pieces ofonions and might be even more enjoyablewith peppers, carrots and other freshvegetables. Each paste was cooked usingchickpeas and onions and includedcoconut milk as per the jar instructions.The best part about the curry pastes isthat they can be made according to tastewhether one likes it spicy or mild.General instructions are given on each jar.

Thai Green Curry Paste – 8/10, Fionacommented that the paste was “tasty. I had never eaten Thai before and enjoyedit.”

Madras Curry Paste – 9/10, a groupfavourite, Julia commented that it is”absolutely delicious!”

Korma Curry Paste – 7/10, Fiona andJulia both commented that it was goodbut a bit bland. Tejas and Piotr thoughtit was good as well.

SAUCES

Apple, Apricot, and Ginger Chutney –10/10, unanimously the best product inthe tasting! We will all be making a tripto the health food store to stock up onthis one. Fiona commented that it was“really good; I could quite happily eat theentire jar!” Julia awarded the chutney“5 stars!”

Worcestershire Sauce – 5/10, this wasdefinitely not a group favourite. Piotr feltthat it tasted a bit like vinegar while Juliacommented that it was “nice but verylight. Like a very mild soy sauce.”

Agave Dark Dessert Syrup – 9/10, thesyrup was used in coffee and tea as analternative to sugar. Julia proclaimedthat it was “nice and rich! I willdefinitely buy this again.”

CHOCOLATE BARS

Piotr stated that these two bars are theperfect size to carry on trips, “I haveused them often while travelling. They are both excellent and delicious.”The Golden Coconut & Dark Chocolatebar was the favourite out of the two.

Vegan Golden Coconut & DarkChocolate bar – 9/10, Tejas labelled thebar simply as “very good” while Juliaagreed and added that she “loved thecoconut pieces inside.”

Vegan Hazelnut Nougat & DarkChocolate bar – 8/10, Fiona said that “itis very good. Lovely taste and quite creamy.”

COUVERTURE BARS

White Bar – 7/10, Tejas commented thatit is “a little too sweet but still verygood.” Piotr said just one word,“wonderful!”

Raisin & Almonds Bar – 9/10, Piotrcommented that “this is the best”. Julia added that “the nut pieces areparticularly nice and add a great textureto the chocolate.”

Chocolate Bar – 6/10, the group hadmixed feelings on this one. Juliacommented that it is a bit too sweetwhile Tejas and Piotr declared that it is“very good.” It was not a favourite forFiona as she felt that “it tasted likecooking chocolate.”

The good news is that Venture Foods isone more company making deliciousproducts that vegans can enjoy. Whetheryou know how to cook or not, theseproducts will definitely make life easierand can be shared with your non-veganfamily and friends. They are also quiteversatile and we are sure you will find afavourite among them. The company isalso a supporter of fair trade and organicpractices making them an ethicallyconscious company and a good buy. We hope you enjoy tasting them asmuch as we did!

Donegal Veg Members: Julia, Fiona, Piotr, and Tejas


Environmental

impactof vegan versus conventional diets in the UKStephen Walsh

It has long been recognised thatvegans need less land, water andenergy to meet their dietaryneeds. It is also increasinglyrecognised that vegan diets causeless global warming impact.However, quantifying how muchless is not straightforward as itrequires a lot of information onthe impact of different foods.

In 2006, a £400,000 study sponsoredby DEFRA reported on theenvironmental impact of agriculturaland horticultural commoditiesproduced in the UK1. The results havesince been slightly updated and thelatest spreadsheets (last updated in2007) are available from the authors.The analysis that follows is based onthese updated figures.

This DEFRA study provides a solidreference point for examining theenvironmental impact of differentdiets in the UK. The strengths of thestudy include: the breadth ofproducts considered using a consistentapproach; the focus on the UK; andthe wide range of environmentalimpacts considered.

The DEFRA study calculated theimpacts associated with a givenquantity of selected products at thefarm gate. DEFRA also publish figuresfor the annual supply of the sameproducts (including imports) goingback to 1985.2 I combined these twosources of information with figures forUK population to get an estimate ofthe total greenhouse gas impact oflivestock consumption per person inthe UK from 1985 to 2007, measuredin kilograms of carbon dioxideequivalents per year (on a 100 yearhorizon).

The modest dip in the early 1990s wasdue to a drop in consumption of beef.

To get to a realistic comparison of theimpact of various diets, we need toexpress the consumption of each foodin terms of calories as when substitutingone food for another we should keepthe total number of calories the same.

There is good data available from theUnited Nations Food and AgricultureOrganization (FAO) on the mix offoods available in the UK up to 20033.The FAO data is for supplied caloriesrather than consumed calories whichare much lower due to food wastage.Total food calories per person per dayin the UK for 2003 were 3450 kCal.

The DEFRA reports1,2 consider eachmajor type of meat (pig, cow, sheepand chicken) separately, allowing theimpact of variations in the type ofmeat consumed to be considered. I matched the percentage of caloriesfrom each animal food to the FAOsupply figures as closely as possible.

Some adjustment was needed toattribute calories reported as non-dairyanimal fats to specific meat products.

The main plant foods for humanconsumption considered in theWilliams et al report1 were potatoes,bread wheat and British grown tomatoes(a very untypical high-impact plant fooddue to the use of heated greenhouses).Fortunately, soya and rapeseed wereincluded as animal feeds as part oftheir analysis of animal products.

As rapeseed is produced mainly as anoil crop, all the impact of the rapeseedis attributed to the oil in my analysis.Overall plant food consumption wasrepresented by a mix of soya, rapeseed,wheat and potatoes rather thanfollowing the more detailed breakdownin the FAO statistics. Wheat usedirectly matched the FAO figures;rapeseed oil matched total vegetableoil and nut use; 10% of calories in thevegan diet were attributed to soya; andthe balance of calories was attributedto potatoes.


This simplification of the plant part ofthe diet is unlikely to have distorted theresults as there is relatively little variationin the impacts of different field-grownunprocessed plant foods per calorie:sugar appears to have a lower impactthan potatoes while fruit and vegetableshave a higher impact.

Conventionally grown foods are used inthe analysis that follows as these aremuch more common than organicallygrown foods. The main difference fororganic food in the DEFRA report is ahigher arable land requirement due tolower crop yields.

The fraction of calories contributed byeach food to each of the diets that Ianalysed is shown in the table above.

The key results are shown inthe table right. Impacts aremeasured in terms of landand water requirementsand in terms of the globalwarming effect measured inkg of CO2 equivalents. It

should be noted that thefigures in the second tableare based on theproduction of food and donot include food transport,abattoirs, bakeries,packaging, shops orrefrigeration and cooking athome. Production andtransport of animal feeds isincluded.

Greenhouse gas impacts are usuallycalculated in terms of CO2 equivalents

over a 100 year horizon but if we aremore concerned with the immediatefuture then a 20 year horizon is moreappropriate.

Replacing cow and sheep meat withpoultry and pig meat leads to significantreductions in land requirements and ingreenhouse gas impacts. Replacing allmeats with dairy products also leads toa significant decrease, though dairy haslimited advantage over poultry and pigmeat and indeed is worse in terms ofshort-term global warming effect. A more typical lacto-vegetarian diet withabout 15% of calories from dairy productsshows more advantage over a conventionalUK diet, while a vegan diet has thelowest environmental demands of all.

Food

1 Williams A.G. et al. Determining the environmental burdens and resource use in the production of agricultural and horticultural commodities. Main Report. Defra ResearchProject IS0205. Bedford: Cranfield University and Defra; 2006. http://randd.defra.gov.uk/Document.aspx?Document=IS0205_3959_FRP.doc (accessed 28 September 2009).

2 Agriculture in the UK 2008 – Tables and Charts: Tables 5.13-5.17 and table 5.19) https://statistics.defra.gov.uk/esg/publications/auk/2008/excel.asp (accessed 28 September 2009)

3 FAOSTAT Food Balance Sheets (UK, 2003 selected) http://faostat.fao.org/site/368/DesktopDefault.aspx?PageID=368 (accessed 28 September 2009)

Note: Stephen's figures have already been used by The Times on 27 October.


The figures may slightlyunderestimate the benefits of avegan diet as the DEFRA data2 maymiss some imported processed meatsand the Williams et al report1 doesnot quantify the impact of fish,which provides about 1% of UKcalories. Also the impact of animaluse on deforestation and other landuse change was not considered. Meat processing and storage may bemore energy intensive than plantfood processing and storage. On theother hand, a less basic vegan dietincluding foods grown in heatedgreenhouses or transported by airwould offer much less benefit interms of global warming, though itshould still have advantages in termsof land use.

Based on the DEFRA report1, a vegandiet based entirely on organic foodswould have little or no advantage in land use over a conventional UKdiet but would in other respects havesimilar advantages to a conventionallygrown vegan diet. Some otherreports give more favourable resultsfor organic farming and vegan-organic methods may give differentresults to conventional organicmethods.

Overall, producing a basic vegan diethas about a third of the resourcedemands and global warming impactof a conventional diet – a substantialadvantage, particularly in terms ofland requirements as human foodproduction dominates land use.

The Vegan l Winter 2009 23The Vegan l Winter 2009 23

CHestnUt Pate en CroUteRose Elliot

Serves 4-6

2 tablespoons olive oil2 celery sticks, chopped2 medium onions, chopped2 garlic cloves, crushed2 x 240g cans vacuum-packedwhole chestnuts2 tablespoons soy sauce 2 tablespoons lemon juiceA few breadcrumbs, optional, seerecipeSalt and freshly ground blackpepper350g packet ready-rolled frozenpuff pastry

Preheat the oven to 200oC (Fan180oC), 400o F, Gas 6.

Heat the oil and fry the onions, celeryand garlic gently for about 10 minutes,until soft.

Remove from the heat. Add thechestnuts, mashing them with a potatomasher to make a mixture that willhold together. (If it is a bit sloppy -because the onions and celery producedsome liquid when frying - add a fewbreadcrumbs to firm it up as necessary).

Add the soy sauce and lemon juice andsalt and pepper to taste. Leave to cool.

Lay the pastry out on a flat bakingsheet. Spoon the chestnut mixtureonto the centre, heaping it up into aloaf shape. Wrap the pastry around itto completely encase it. Arrange onthe baking sheet with the seam sideunderneath. Press the edges togetherand trim off excess pastry. Cut leavesor decorations from spare pastry,brush with cold water and place ontop of the pastry. Make 3 steam-holes on the top.

Bake for 25-30 minutes until goldenbrown, crisp and flaky. Serve at oncewith vegan gravy, red currant jellyand horseradish sauce.

Rose Elliot MBE is Britain’sforemost vegetarian cookerywriter and her books have wonher popular acclaim all over theworld. She has written over60 books, including VeganFeasts, and is a frequentcontributor to nationalmagazines, radio and TV aswell as giving cookerydemonstrations throughout theUK. For more about Rose, herbooks and recipes, see herwebsite, www.roseelliot.com

Christmas recipe from THEHEALTHY VEGAN DVD

Available fromwww.thehealthyvegandvd.com

37 recipes withRose Elliot, TonyBishop-Westonand John Bayley.Produced by WDFProductions.


Place the butternut squash and shallots in a roasting tinalong with the olive oil, sage leaves and a good grind ofpepper and salt to taste. Roast in a hot oven (220°C/Gas 7)for 20-30 minutes until the vegetables are tinged withcolour at the edges.

Whilst the squash and shallots are cooking make thedumplings by combining all the dry ingredients in a largebowl. Add enough cold water to bring it together to makea soft dough. Shape the dough into 8 small balls and setaside.

When the squash and shallots are cooked, remove from theoven and turn the temperature down to 180°C/Gas 4.

Add the flour to the roasting tin, stirring to coat thevegetables and soak up all the roasting juices. Add thegarlic and white wine to the roasting tin, scraping thebottom to release all the sticky caramelized bits.Transfer to an oven proof casserole and add the beans,sundried tomato paste and enough vegetable stock to coverthe vegetables.

Give everything a good stir, bring to the boil and cover.Cook in the oven for 30 minutes.

Remove the casserole form the oven and carefully add thedumplings so they float on the surface. Return to the oven,uncovered, for 20 minutes until the dumplings are crispy onthe outside and fluffy and cooked through on the inside.

Serve immediately. Mashed potato and green beans wouldwork well as an accompaniment.

bUtternUt sQUasH, sHallot & bUtterbean Casserole witH Herbed dUmPlings

Serves 4

Cost per serving: £1.05Preparation time: 30 minutesCooking time: 1hour 20 minutes

1 medium butternut squash (approx 600-800 g), cut into 2.5 cm chunks (leave the skin on for added texture)12 shallots, peeled and left whole6 sage leaves, roughly chopped3 tbsp extra virgin olive oil3 cloves garlic, crushed1 heaped tbsp flour175 ml white wine1 tin butterbeans, drained and rinsed400 ml vegetable stock2 tbsp sundried tomato paste

For the dumplings:200 g self raising flour100 g vegan suet2 tsp dried mixed herbsSalt and freshly ground black pepper5-8 tbsp cold water


COOkiNg VEgaN

ThE CaRibbEaN Way

By Taymer Mason

Summer is long gone and the colderweather is drawing in. If you can’t makeit to the tropics, why not bring thepassion and sizzle of vegan Caribbeancuisine into your home? Imagine yourkitchen filled with bold colours, mouth-watering flavours, and dishes that rangefrom sweet to spicy and everything inbetween.

In the English-speaking Caribbean, mealsare a potpourri of flavours and texturesinfluenced by Amerindian, African andEuropean traditions. If you want to tryyour hand at cooking authentic Caribbeanfood whilst staying true to your veganpalate, here is a delicious and easy recipeto get you started.

Coconuts are a popular and widely usedfruit in traditional Caribbean cuisine. The juice from young coconuts can beadded to cakes or used to make cocktailsby mixing it with spirits. The cream fromthe milk of mature coconuts can be usedas a base for home-made ice cream, oras a stock for cooking rice.

Coconut turnovers are a popularafternoon snack in Barbados. Thesesweet dough buns, filled with a deliciouscoconut mixture and baked toperfection, will be a hit at your nextvegan get-together or picnic.

COCONUT TURNOVERS

Serving size: 8 large or 16 smallPreparation time: 2 ½ hours

480 g flour 56 g soft brown sugar115 g non-hydrogenatedmargarine250 ml soya milk, warm2 tsp active yeast1 tsp salt400 g desiccated coconut200 g (less if preferred) soft brownor granulated sugar 1½ tsp almond essenceSugar and water mixture (tobrush dough)Handful of large grain sugar, suchas Turbinado, Demerara orBarbados sugar (for sprinkling onthe top)

Mix yeast with warm soya milk andsugar to activate, then leave themixture for approximately 10 minutes,after which it should have risensignificantly and have a foamy texture.

Sieve the flour and salt. Rub margarineinto the flour until it resembles finebreadcrumbs. Make a well in thecentre of the flour and add the yeastmixture. Knead dough well until it issmooth and leaves the side of thebowl clean. Turn onto a floured boardand knead well.

Place the dough in a lightly oiled bowland set in a warm place forapproximately one hour, until it hasrisen to twice the size. Mix coconut,sugar and almond essence to makethe filling, and stir for five minutesuntil the sugar has merged with thecoconut. The mixture will begin tomoisten; set it aside.

Prepare the dough by cutting it into 8or 16 equal pieces. Roll out eachpiece on a floured board and spoon 4-5 tbs (if making 8 turnovers) offilling onto the dough. Bring the endstogether and press tightly so that thefilling stays inside the roll. Form thedough into the shape of mini loaves.

Preheat oven to 220C or 350F. Place the uncooked turnovers in twogreased loaf pans and leave to rise for30 minutes at room temperature.

Brush the unbaked turnovers with amixture of sugar and water, and thensprinkle with coarse sugar. Bake for15 minutes and then brush them withsugar and water again. Bake for anadditional 6 -8 minutes, then leaveto cool. Serve warm or at roomtemperature.

Turnovers last a maximum of 2 dayswhen stored at room temperature.

TrickyAnswers to Some of Those

Questions/Challenges

Peopleare starving in the world;

isn’t it more important to help humansrather than animals?

Firstly, humans are animals and it is possible to helpboth human and non-human animals. Furthermore, a

vegan diet requires a lot less land and water to support itthan a non-vegan one and therefore veganism couldbe a solution to the problem of feeding a growing

world population with the limited resourcesthat the Earth has to offer.

The following questions use somespeciesist language as they arepresented as they wouldbe asked. We havehowever, tried touse non-speciesistlanguage inthe answers.

Eatingmeat is natural

Human beings are omnivores and don’tneed to kill other beings in order to live

healthily - eating meat is no morenatural than not eating meat.

This animal was dead before I started eating itBut you created the demand for its death.

If no-one ate meat, no animals would be killed and sold for their meat.We are able to make a moral choice, so let’s exercise it.

Have you ever been asked a tricky question and not been able to respond coherently?Here are some suggested answers to help you out:

Butthe Bible gives us

dominion over animalsMost Christians do not believe that

everything in the Old Testament is literallytrue, however, even among fundamentalist

Christians, there is a lot of debate over what ismeant by dominion, which could equally be acommand to care for non-human animalsrather than use them as commodities.(Either way, this argument carries no

weight with atheists, agnosticsand people of other

religions.)

I like meat and dairyI might like the car my neighbour drives, but that

desire isn’t a sound moral basis for stealing it. The factthat we desire something does not give us the right to

act upon that desire. Most vegans used to likemeat too but they decided to boycott

this cruel industry.

Why do you think animals haverights?

If a being can feel pain and experience suffering, theyshould not be deliberately made to suffer. A bird has a higherlevel of consciousness than a new born human baby. If we

want to give rights to human babies and want to beconsistent, we must extend rights to all

sentient beings.

Thereis nothing wrong with eating meat and dairy

The meat and dairy industry is a major contributor to climatechange, pollution, world hunger and animal suffering, I

would say that is wrong.


Ever heard of natural selection?Yes. It is where the living organism that is best fitted to its environment will survive

in the struggle for life and pass down its genes to its offspring (whilst others perish); thuscontinuing those successful characteristics. It is not a moral guideline or framework. If

it were, we would not give glasses to the short-sighted, medicine to the ill,or protection to the weak.

Isn’tit better to eat locally

produced meat than imported soya?People often think that farmed animals just

naturally forage for food in the fields; this is rarely thecase. Most are fed on prepared feed often containing

imported soya or maize. Small scale, organic, free-rangemeat production could not feed the world’s population;

there is simply not enough land for this type ofagriculture.

Don’tvegans have a very restricted diet?

Far from being restrictive, vegans can eat mouth-wateringfoods from all over the world - from India, vegetable curries and

dhals; from East Asia, tofu stir fries; from Italy pastas andsalads; from Turkey, hummus and babaganoush; and

from Mexico beans and tortillas … the listgoes on!

Whatwould happen to all

of the farmed animals ifeveryone became vegan?

We only have high numbers of farmedanimals because we artificially breed them.

The world wouldn’t become vegan overnight- the meat, dairy and egg industries would

gradually decline. This would enable farmersto reduce the number of animals they breedas demand falls. When everyone is vegan,no more farmed animals will be bred for

food, and the few remaining onescan be left to live out the rest

of their natural life.

We need calcium for healthy bones and teeth.Yes, but you can get this from green leafy vegetables, oranges,

almonds and fortified foods such as many soya milks. You can also add calciumto home-made foods such as bread and pancakes. Bone health is about much more

than calcium. Vegans generally consume lots of fruits, vegetables, roots andbeans which all contain potassium and help to reduce calcium loss.

Vitamins D and K also play a role, as does physicalactivity.

What would happen to livestockfarmers and the fishing industry if everyone

became vegan?The economy is constantly changing, and we are always finding new ways

to adapt. Typewriter manufacturers lost their jobs when the personalcomputer became popular – but look at how many jobs the computerindustry has now created. If everyone became vegan, there would still

be an abundance of jobs for farmers: growing fruit, vegetablesand grains, or alternatively, farmers can be offered

training in another profession.

I only eat meat, eggs and dairy fromanimals that do not suffer as a result.

Unfortunately, all farming of animals involves cruelty. Theanimals are selectively bred and even if they are not artificially

inseminated, they are deprived of many of their natural behaviours, suchas raising their own young. Removing a newborn calf from their motheris distressing for both animals, and the male calf will either be shot as

a waste product or killed for veal when he is still very young.Most free-range animals also undergo procedures such as

castration without anaesthetic, dehorning,and beak trimming. I

like to see farmedanimals in the countryside.

In a vegan world, there would be morehabitat for wildlife. Wouldn’t you prefer tolook at healthy wildlife rather than selectivelybred farmed animals? In a vegan world, birds

and other wildlife would increase innumbers as their woodland and

parkland habitat returned.


WHY ANIMAL SUFFERING MATTERS:PHILOSOPHY, THEOLOGY, AND PRACTICAL ETHICSBy Andrew LinzeyPublished by Oxford University PressISBN: 978-0-19-537977-8Price: £16.99Reviewed by Georgina Lea

An argument made by many is that non-human animals are inferior, and therefore,harming them cannot be considered to be as

morally wrong as harming human beings. In this new book, AndrewLinzey reviews the evidence for this common assumption and offersa response, citing references from Aristotle to Chomsky to supporthis claims. His view is informed and balanced, providing examplesand quotes from the fields of religion, philosophy, and ethics.

After exploring six of the perceived differences between humans andanimals – including the opinion that non-human animals are “naturalslaves” and linguistically deficient - Linzey goes on to examine somecontroversial practices. Fox hunting, fur farming, and commercialsealing are each covered in thorough case studies, with in-depthfindings summarised in key points at the end of each chapter.

Why Animal Suffering Matters offers a broad, engaging argumenton an important, complex issue. Linzey writes his theory withknowledge and clarity, making this book accessible for newcomersas well as those who are already familiar with Linzey’s work.

HOW IT ALL VEGAN!By Tanya Barnard and Sarah KramerPublished by Grub StreetISBN: 978-1-906502-07-2Price: £9.99Reviewed by Charley Roberts

You may be asking “Haven’t I seen this onebefore?” Well, sort of – this is a new UKedition with recipe ingredients andmeasurements translated into British, anda new-look cover.

Think lots of filling, though not unhealthy, ‘comfort food’dishes with inventive combinations of ingredients that don’t takehours to prepare. This collection covers a whole range of savouryand sweet recipes, including plenty of cookies and sweet pies asyou might expect from North American authors.

In the introduction, the authors describe their own journeys toveganism and offer tips on adopting a vegan lifestyle which maybe of interest to new vegans or those considering veganism.

Not all of the nutritional information in this book is accurate,particularly in relation to vitamin B12. However, the references to

honey so prevalent in the first edition have largely been removed.

Content-wise this edition is the same as the first, so if you alreadyown this book there’s no need to buy it again. If you didn’t catchit the first time round, now’s your chance to find out what you missed!

APEBy John Sorenson, Published by Reaktion Books, ISBN 978 1 86189 422 9Price: £9-99Reviewed by Paul Appleby

With more than 25 titles alreadypublished in Reaktion Books’ Animalseries it is surprising that we havehad to wait until now for a bookabout our closest animal relations.

Although each species of non-human ape (bonobos, chimpanzees,gibbons, gorillas and orang-utans) could have merited a book oftheir own, the author chooses to regard apes as a whole, reflectingtheir similarities and close kinship with humans (to whomchimpanzees are 99.4% identical in functionally important DNA).

Close though their genetic relationship may be, humans have hadat best an ambivalent attitude to apes, often regarding them asobjects of derision or ferocious monsters to be hunted and killed.Only in the past 50 years have apes become the subject of seriousscientific study with primatologists such as Jane Goodall and thelate Dian Fossey helping to foster a greater appreciation andunderstanding of these remarkable creatures. Although moreenlightened attitudes have led to the founding of campaigngroups such as the International Primate Protection League andthe Great Ape Project (which seeks to extend basic ‘human’ rightsto apes), and the creation of sanctuaries such as Monkey World inDorset, apes are still experimented on, exhibited in zoos, safariparks, circuses and tourist hotels, trafficked for the illegal pettrade, hunted for bush-meat in Africa, and suffer loss of habitatthrough logging and palm oil production.

All of this is chronicled in Ape, making the book informative butdepressing reading.

John Sorenson is a Professor of Sociology at Brock University inCanada where he teaches Critical Animal Studies. In Ape it isclear where his sympathies lie, pointing out that “all non-humanapes are under threat, some critically endangered, and it is anopen question as to whether they will avoid extinction caused bythe most violent apes of all, humans”. We must hope that thebook’s concluding chapter, entitled Extinction, is not prophetic.Other chapters describe the natural history of apes and our attitudestowards them, and apes in captivity, in art and film, and as modelsfor human behaviour. Despite a tendency to blur the distinctionbetween apes and monkeys (a separate primate family), JohnSorenson has written a compelling book with a clear message. f apes are to survive in the wild we are going to have to put self-interest aside and treat them with the same care and respect aswe show towards our human relatives. Their future is in our hands.

Some relevant internet links:Reaktion Books (www.reaktionbooks.co.uk) Great Ape Project(www.greatapeproject.org) International Primate Protection League(www.ippl-uk.org) The Ape Alliance (an international coalition ofape conservation and welfare groups;www.4apes.com)


THE 30 MINUTE VEGAN: OVER 175 QUICK, DELICIOUS, AND HEALTHY RECIPES FOR EVERYDAYCOOKING By Mark Reinfeld and Jennifer Murray Published by Da Capo Lifelong BooksISBN-10: 0-7382-1327-6ISBN-13: 978-0-7382-1327-9Price: £10.99Reviewed by Amanda Baker

I leapt at the chance to review this book - I am always seeking quick, delicious and healthy recipes to fuelmy active vegan lifestyle. The authors Reinfeld and Murray are experienced vegan chefs and cookbookwriters - and that shines through in their book.

The recipes range from smoothies and salads, to soups and comfort foods. Many recipes are cooked, but some are raw or with rawoptions. The “Getting Started” and “Preparation Basics” sections, and the “Quicker and Easier” and “If You Have More Time”information boxes which are peppered through the book, are full of helpful tips. So this cookbook is very suitable both for novices, andfor more experienced cooks.

You will however need to plan ahead, and spend time doing shopping, to be able to complete all these recipes in 30 minutes. Several ofthe ingredients - such as fresh Kaffir Lime leaves, and fresh papaya - are not cupboard staples here in the UK. But I particularly enjoyedthe punchy combination of wasabi with both fresh and pickled gingers in their Japanese Soba Noodle Bowl.

VEGAN YUM YUM: DECADENT (BUT DOABLE) ANIMAL-FREE RECIPES FOR ENTERTAINING AND EVERYDAY

By Lauren Ulm ISBN: 978-0757313806Publisher: HealthCommunicationsPrice: RRP £15.99Reviewed by Charley Roberts

Fans of Vegan with aVengeance and Veganomiconwill love this new recipecollection from Lauren Ulm,the creator of the award-winning food blogveganyumyum.com. Packed with tasty recipes formain dishes, appetisers,breakfast and brunch, baked

goods, desserts and more, the recipesare all illustrated with colour photos which will leave youfeeling hungry before you can decide what to cook first!The recipes are creative without being excessivelycomplicated and many can be prepared in under 30minutes.

Recipes include stuffed banana berry French toast, lemoncranberry muffins, sweet chilli lime tofu, onigiri, sesameginger seitan dumplings, creamy sweet potato bake,golden chickpea and artichoke salad, African yam stew,fettucine with spinach and cranberries, minature bakeddoughnuts and cherry trifles.

The book aims to provide vegans with “fantastic recipesthey can serve to their friends and family with pride” anddemonstrate to non-vegans that delicious and appetisingvegan food can appeal to everyone. In my opinion itcertainly succeeds - I would recommend this book as agreat present for both vegan and non-vegan foodiefriends. I love the author’s sentiment that, “you can bethe best cook your family and friends know, and not inspite of you being vegan – but because you are”.

Check out the blog at http://veganyumyum.com

THE ANIMAL ACTIVIST’SHANDBOOKBy Matt Ball of Vegan Outreachand Bruce Friedrich of PeTAPublished by: Lantern Books ISBN-13: 978-1-59056-120-1ISBN-10: 1-59056-120-1Price: $15 Available fromhttp://animaladvocacybook.com/and other outletsReviewed by Rob Jackson

There is a large emphasis in thisbook on what it is to lead a

meaningful life. The authors assert that this is achieved bydevoting yourself to the greater good. For them, to havemeaning we must strive to make the world a better place. It is difficult to find fault with this sentiment. However theirsuggestions for achieving this are slightly more controversial,at least in the vegan world.

They follow the application of utilitarianism, hoping to showthat to be effective animal advocates we must focus on theworst of the animal (ab)use industries. They suggest that wemust ask ourselves how can we put our limited time, moneyand resources to best use? Coupled with their analysis ofhuman psychology which can be resistant to change theysuggest encouraging people to do what they can, even if theywill not consider veganism.

What I like most about this book is the insistence that to beeffective we must concentrate on having ‘thoughtfulconversations with people, rather than monologues at them’;it is in dialogue that we can really connect with and influenceeach other. There is also valid emphasis on making sure theclaims we make are adequately backed up.

The book is full of useful and interesting anecdotes,suggestions, ideas, examples and case studies. It is written inan easy to read style so that at times I felt I was flyingthrough it. Well worth a read even if you don’t agree witheverything in it.


n aNimalS aSia fOUNdaTiON

bEaR SaNCTUaRy

This is Loveykins: happily settled into her new home atthe Animals Asia Foundation Bear Sanctuary in Chinaafter years of captivity in a tiny cage (where she couldnot move about) and regular painful bile extractions.Animals Asia Foundation has rescued 271 bears acrossChina and Vietnam. If you want to find out more abouttheir work visit their website: www.animalsasia.org orphone them on: 01579 347148.

n Vfl

Vegetarian for Life (VfL) have launched a new healthy-livinghandbook for older vegetarians and vegans. It offers adviceon subjects such as: a positive approach to retirement, simpletips to sharpen wits, housing and care, diet and cookery, andit includes a section of ‘easy recipes-for-one’. For a free copyplease contact: www.vegetarianforlife.org.uk 0151 608 1595

n OpEN Call fOR SUbmiSSiONS TO ThE

gREEN lifESTylE film fESTiVal

If you or anyone you know has a film to submit to thefirst vegan based International film festival, please go tothe following website for details:http://www.greenlifestylefilmfestival.com

Submissions are welcomed from everywhere in the worlduntil 1 December 2009.

n EaT yOUR aRT OUT

On Saturday 5th September 2009, six community groups inCoventry were asked to create an edible sculpture based on theirinterpretation of the city with artist Prudence Emma Staite. GreenGarden Café, a non-profit vegan business, were one of thegroups that took part in the project.

The group chose Peace and Reconciliation as their theme. Ratherthan depicting a dove, the traditional symbol of peace, they usedbagels to create a swan, reflecting the Swanswell Park in Coventry.The three spires and the cathedral ruins were made out of carrotcake, coconut rings, rice cakes and cookie mix, safely ensconced inthe swans’ wings. The swan’s tail was made from dark and whitechocolate, depicting two hands to represent the diversecommunities living together in Coventry.

Coventry is a Fairtrade city, and the Green Garden Café has recentlybeen awarded Fairtrade status. All of the food was prepared by thegroup, and the vegan and Fairtrade logos were etched on ediblepaper.

The food board was covered in calves made from sweets toremember Jill Phipps, a local woman who lost her life protestingagainst live animal exports in 1995. The calves were chequered toshow the 2-Tone musical heritage of the city.

Dyed red coconut was used as a base covering for the board,illustrating the lives of slaughtered animals. A rainbow calf and cowrepresented the idea of a better world that could exist for animals.

When the gastronomic sculpture was complete, the six groupsinvolved and members of the general public came together to eatthe food and learn about the meanings behind the food boards.

The project was fun for all involved, including group membersRichard Easterlow, Sole Iriart, Cathy Scott, John Curtain, andBianca-Cherie Hunt.

Green Garden Cafe also run the volunteer-focused Open HandsCommunity Vegan Café, which runs every Tuesday from 12-3pm.

For more information contact Green Garden Cafe:[email protected] www.greengardencafe.co.uk


n ObiTUaRy

We are sorry to report thedeath of Mrs MargaretWoolford on 3 October aftera short illness. She was aged79 years.

Margaret was a spiritualist, ahumanitarian, and, for muchof her life, a vegan. She liveda very active life and over thelast forty years or so shespent much of her time andenergy promoting the variouscauses dear to her heart. Inthe early 1980s she becameone of the first LocalContacts for The VeganSociety, covering the Bristolarea. She became very wellknown as a campaignerfor veganism, global humanrights and animal welfare,and built up a personalnetwork of worldwidecontacts, who will greatlymiss her.

As Margaret’s body wasdonated to the medicalschool at Bristol University, inaccordance with her expresswishes, there was nofuneral. Our sympathies andcondolences go to herhusband Ernest, who will bearranging a Memorial Servicefor family and her manyfriends.

n VEgaN RUNNERS

The Robin Hood event inNottingham took place on13 September and wasthe highlight for the teamthis quarter. With a largecrowd lining the last 100metres, vegan runnerscertainly gave veganismgood recognition.

In the marathon we wereled home by Mick Morganof Doncaster in 3 hours30.37, next Andy Harperfinished in 3 hours 43.Anna Finn finished in 4hours 08. JamesMillington finished in4.36.37.

Peter Simpson ran the half marathon in 1.33.37. Clare Coombs managed 1.41.42. For morepictures visit the blog under September http://veganrunnersuk.blogspot.com.

Anna Finn’s most demanding event was over the summer, the day/night Ridgeway run, coveringthe whole distance from Ivinghoe Beacon in Buckinghamshire to Wiltshire, a distance of 86+miles, Anna’s longest distance to date. As you would expect it was tough with Anna finishing

in 21 hours 11 minutes and 5th female. For a full report and her other marathon activities visither blog http://annakatfinn.blogspot.com .

Peter SimpsonClub SecretaryVegan Runners UKE-mail: [email protected]: www.veganrunners.makessense.co.ukBlog: http://veganrunnersuk.blogspot.com01908 503919 / 07967 589663

n STOCkfREE ORgaNiC agRiCUlTURE - ThE NEXT STagE

Vegan-Organic Network (VON) and the Vegan Society have often collaborated to further the causeof animal free agriculture. Now VON has a new project to develop a Network of Stockfree OrganicCentres. Stockfree is the term used for commercial vegan-organic farming and growing.

Since the Stockfree Organic Standards were published by VON in 2004, 40 stockfree farms have been addedto VON’s Directory. All successful and some among the most highly respected in the organic fraternity. Over thecoming 5 years, VON will select appropriate centres from these and help them to develop educational facilities including courses,open days, apprenticeships, and more. These will be linked to local agricultural colleges where possible. For example, with VON’sactive participation, Glyndwr University now has a Foundation Degree in organic horticulture management, with Stockfree Organicproduction systems and standards as a strong central element of their programme, linked in to the Stock Free Organic certifiedmarket garden situated at the University’s Flintshire campus.

All this will hasten the day when truly animal free food will be available to all.

To find out more about VON see the Grow Vegan article page 35

For further information about the Network of Organic of Stockfree Organic Centres please contact: David Graham 0161 860 4869email [email protected]

Interested in the foundation degree course? See Undergraduate Courses - Organic Horticultural Management at www.glyndwr.ac.ukor contact VON.


Vegan GhentHaving heard so much about the Belgian city of Ghent’sVeggie Thursday, I couldn’t resist a short holidaythere with my husband Neil.

As well as having beautifularchitecture and places of

interest we found that the city hadthree vegan restaurants plus severalvegetarian cafes including TastyWorld which served three of the mostdelicious vegan burgers we had evertasted (wholemeal seeded bapstuffed with grated carrot, greenleaves, vegan mayonnaise, veganketchup and a choice of homemadeburger). The vegan restaurants arecalled: Komkommertijd, Avalon andLekka GEC and they all serve excellentvegan food every day of the week.

While in Ghent we met up with

Tobias and some other people

connected to EVA (Ethical Vegetarian

Alternative) who had been the main

movers in persuading Ghent Council

to introduce the veggie day every

week for the sake of the environment.

Tobias said that the Council had been

looking to introduce new ‘green’

policies and after talks with EVA they

soon

came to

realise that a

meat-free day once a week

was a policy that they could easily

introduce to significantly decrease the

city’s eco footprint.

EVA have made a map of all of the

restaurants that serve vegetarian food

in Ghent on a Thursday:

http://www.vegetarisme.be/index.php?

option=com_content&view=article&id=

9&Itemid=99


Rosamund Raha

Tobias

Neil

WANTED

10 VEGANS

FOR

ECO Apartments in Reading UK

£700 per month NO BILLS

Excluding Telephone

Tel: 0118 9875234

EM: [email protected]

Skype: telepathicmichael

Christine Mackay

WINTER IN THE VEGAN-ORGANIC GARDEN

For most people who have anallotment or vegetable garden,winter is a more restful time.However, I find as a vegan-organicgardener, there is always something toget on with even during the shortestdays of winter. I have a passion forcomposting and all year round spend alot of time processing various types ofplant material and waste paper.During the winter I cut down Jerusalemartichoke stems and chop them up tomulch the raspberry bed. Fruit bushesand trees can also be pruned duringthe winter and many other witheredplants need chopping or pulling up –all food for the compost heap!

If you do not have a compost heap, winteris a good time to get one started. Theeasiest way to do this is to use reclaimedpallets, which can be collected from yourlocal garden centre or builder’s merchant.Three pallets can be nailed together toform a large box with a final pallet tied tothe front as a ‘door’. Wire mesh can betacked to the inside of the pallets to holdthe compost material in place.

You can compost pretty much everything,with the exception of brassica (the cabbagefamily) roots as these may be infected withclub root, a common cause of stuntedgrowth in cabbages, broccoli and somekales. It is also not a good idea to putcooked food on the heap as this attractsrats and can make the heap too acid.

In vegan-organic gardening as little aspossible is wasted so that as manynutrients as possible are returned to thesoil to reduce the need for using boughtcomposts, of which vegan-organic versionscan be difficult and expensive to come by.

Pernicious weeds such as creeping thistle,docks, couch grass and dandelions haveroot systems that draw up many nutrientsfrom the soil. By composting these plantsthis valuable fertility is returned to the earth.In order to accelerate the compostingprocess and ensure that the weeds do notcontinue to grow, I fix black plastic sheetsor bags to the sides of the compost heap toblock out light and increase heat. Once thecompost heap is full, the top is also coveredwith plastic and then it is left for a full yearor more to break down. For this reason, andif space allows, it is a good idea to have atleast three compost heaps – one that isbeing filled, one that is being harvestedand one that is covered and ‘cooking’.

I also have a leaf mould compost heap.Leaves are excellent for improving soilstructure and good to add to the soilbefore planting potatoes. I add grasscuttings and waste paper to leavesto improve the structure andfertility of the resultant leafmould.

Russian comfrey is a valuableaid to composting as itadds nitrogen to theheap and helps to acceleratethe composting process.

The roots of comfrey are very deep andreadily become established from sections ofroot planted at any time of year. Using rootdonated by organic allotment neighbours, Ihave planted a strip of comfrey along oneside of my allotment and this produces threecrops of leaves during the season which canbe used in numerous ways - to make liquidfeed, added to compost heaps or choppedand scattered around or below crops toprovide slow release nutrients. If you decideto buy comfrey the recommended cultivaris Bocking 14 which is sterile and thereforewill not spread and become establishedwhere it is not wanted.

You can never have too much compost as itsuse helps to protect the soil from erosion andretain moisture. If you are using vegetablewaste, make sure to always add dry stuff likestraw or shredded cardboard or paper toensure that the heap does not get too slimy.A healthy compost heap will have a thrivingcolony of worms, fungi, woodlice and amyriad of other tiny creatures. During thewinter these compost eaters retreat deepinto the heap and the composting processslows down but never really stops. So getbusy composting this winter and enjoy thefruits of your labours in the years to come.

Resources

Fertilisers, etc that are animal free arelisted in the Organic Gardening Cataloguewww.organiccatalogue.com 0845 130 252707

There is plenty of interest in vegan-organicsin North America, see www.goveganic.net

Joining the Vegan-Organic Network is anexcellent move for the vegan-organicgardener and for anyone interested in animal

rights and the environment; the twice-yearly VON magazine is packed with

helpful information. Write to:VON, 80 Annable Rd, LowerBredbury, Stockport SK6 2DFphone 0845 223 5232 (localrate, 10am to 8pm) or [email protected]

Visit the VON website andjoin online atwww.veganorganic.net

Grow Vegan Puzzler

Question; which plant is a valuable aid tocomposting?

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

by 5 January 2010The winner receives the beautifullyillustrated book: Vegan Recipes

The answer to the Autumn Grow VeganPuzzler is: The Pea Family

The winner is Bettie Chaplin


VEgaN EVENT iN iRElaNd

The Donegal Veg Group gotnothing but positive responses attheir stalls and screening of thefilm: Fowl Play. They ran out ofmost of the Vegan Society leafletsand the people raved about thevegan food, especially the vegancakes. The Vegan Recipes bookletwas really popular.

liNkiNg VEgaNS iN liNCOlNShiRE

Vegan Lincs was the brainchild of LindaWardale after she’d been asked toattend a Good Food Event in Lincoln inFebruary 2009. She realized that therewas a need for a group to cater for thelarge rural community in Lincolnshire,with a hub in Lincoln. The officiallaunch of Vegan Lincs was on 11 July,followed by the first Supper Club in

August and a special fundraising event on 12 September at The Healthy Hub,Lincoln, with food tasting (soup, chocolate, cakes etc.) and a presentation by theNational Contacts’ Coordinator, Patricia Tricker, on the work of The Vegan Society.

The group meets every second Saturday of the month in Lincoln and now has 28members and 33 supporters. Several vegans have recently said that Vegan Lincshas given them a lifeline.

Linda Wardale, Group Coordinator Vegan Lincs - www.veganlincs.co.uk


n SOlid SOapS, ShampOO baRS

aNd ShaViNg baRS

MY HANDMADE SOAPS

My Handmade Soaps is based in Devon producing

soaps, solid shampoos and shaving bars. Choose

from their Almond Milk, Aloe Vera, Green Apple,

Mango and Orange & Cinnamon soaps. For shaving

bars choose from Cool or Sea Breeze. Or try their

Coconut, Lavender or their Lemon Grass & Lime

shampoo bars, to name but a few. If you’re looking

for a gift, try My Handmade Soaps mini bars or their

amazing soap gateaux slices in Chocolate Indulgence,

Citrus Crush and Strawberry Cream. Handmade soap

products are mild and gentle to the skin. Priced from

£1.40. For more details visit

www.myhandmadesoaps.com

or telephone 01626 364938

Write to:

The Vegan Society, YOUth, Donald Watson

House, 21 Hylton Street, Birmingham, B18 6HJ

Email:

[email protected]

Call: 0121 523 1738

www.vegansociety.com/teach_and_learn

My youngest, Cherish-Faye Allenwas eating lunch. She said "I don'twant to eat my peas." I replied,"you have to eat your peas so youcan be big and strong." She said,"momma you're not big andstrong." Of course I made her eat her peas anyway!

This picture (on the right) was taken in January of this year.I'm much bigger now since I am 8 months pregnant with theirbaby brother. Theresa M. Allen

Youth Contacts are aged 16-25 and are here for young

vegans to connect with. If you would like to chat to a

Youth Contact or if you would like to be one please get in touch with Rob (contact details above).

If you are under 16 please talk to your parents first!


"Hi, my name'sVeronika, I'm 8,I live in theCzech Republicand I've beenvegan all mylife. In thephoto I was onholiday inAustria wearingmy VeganSociety T-shirt."

World Vegan DayWith World Vegan Day on November 1st just gone by, there is still the rest of November as Vegan Month! What could you do at school to get people thinking about why we choose to be vegan? Here are some ideas:

Ask the school kitchens to cook vegan meals for a day.Speak to your whole school at assembly or your class at form time.Put up posters around the school.Share some samples of vegan chocolate or treats with your school mates.

Start your own vegan group if you’ve found a few like-minded friends.Try and get teachers to sign up to the vegan pledge.

If you need any help with any of these get in touch with us [email protected]. We’d also love to hear about any thingsyou organised and if you have photos even better! Don’t forget, getyour thinking caps on for next year.

Shoes News

A message from facebook friendEllie Savidge:Clarks have told me that if peopleshow enough interest in veganshoes they would consider makingthem. So if you want good qualityvegan shoes for your child pleasephone their customer caredepartment on 0844 477 7744.

For free copies of our Recipeleaflet please [email protected] phone 0121 523 1735/6.

For free copies of our Dyingfor the white stuff leafletplease [email protected] phone 0121 523 1735/6.


I am 57 and have been vegan for over a year. When I told my GP that I was vegan she collapsed head in hands on to her desk saying“OH NO NO!” I assured her that I was eating really well and taking my Veg 1 supplement, but she was not convinced and insisted ontaking three vials of blood from me for tests. She also measured my blood pressure and found it “perfect!” She measured my heightto see if I have lost any height now that I no longer have dairy, and may be deficient in calcium. To both of our amazement I appearedto have “grown” 1 cm - from 162 cms to 163 cms!

Yesterday she telephoned me with the results. The first thing she said to me was: “I have to eat my words.” My B12 levels are verygood - 214 (thanks to Veg 1 and soya milk); my calcium levels are very good too (green veg, soya milk and blackstrap molasses); myiron levels are good (blackstrap molasses again). In other words I am a very healthy person with a good BMI etc.

Emily, London.

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

VEG 1(£4.99 for threemonths’ adultsupply)

Specifically designedto benefit vegans ofall ages in a safe andeffective way.

Taken daily, VEG 1ensures adequate

supplies of selenium, iodine,vitamin D, folic acid, vitamins B2, B6 and, ofcourse, B12. Based on extensive research byVegan Society health and nutritionspokesperson Stephen Walsh, author of PlantBased Nutrition and Health, the supplement isideal for vegans of all ages. Available onlyfrom The Vegan Society

ANIMAL FREE SHOPPER(£4.99)

Our most popular book is also themost comprehensive guide toshopping for vegan products ever.This handy pocket-sized guide isideal for use when out shoppingand it’s the easiest way to getstarted on an animal-free lifestyle.

Covering vegan products rangingfrom food and drink to home and

gardening, with everything in between, this really is anessential guide for the vegan shopper.

It also contains comprehensive supermarket own-brand listings,an introduction to veganism, basic guidelines on healthy eating,E-numbers to watch out for and useful contact details. In fact it’sjust full of useful vegan information!

Please note that GPs can gain information about

nutrition and health from The Vegan Society website:

www.vegansociety.com

or from our Plant Based Nutrition booklet.

n NOVEmbER 2009

Vegan Society Annual General MeetingSaturday 21 NovemberConway Hall, 25 Red Lion Square, London, WC1R 4RLDoors open 11 amLocal Contacts’ meeting 12.00AGM 2 pm to 4.30 pmLunch can be purchased from 12.30 pm to 2 pmIf you are a member of The Vegan Society, please come andexercise your right to vote on resolutions that have been putforward.

North East Christmas Without CrueltySaturday 28 November, 1 pm to 4 pmSt John the Baptist Church Hall, NewcastleFree entry. Information stalls, ethical gifts, food tasting, vegancatering & lots more: www.vegne.co.uk or

n dECEmbER 2009

Christmas Without Cruelty FayreSunday 6 December, 10am – 5pmKensington Town Hall, Hornton Street, London W8Admission £1, children under 11 freehttp://www.livingwithoutcruelty.org.ukTel. 01732 364546 [email protected]

12th International Animal Rights DayThursday 10 December Tel. 0114 272 2220 [email protected]

East Midlands Vegan FestivalSaturday 12 DecemberNottingham Tel 0845 458 9595 www.veggies.org.uk/veganfestival

Global Day of ActionSaturday 12 DecemberInternational Demonstrations on Climate Changehttp://[email protected]

Eco Veggie FayreSaturday December 19, 11am - 6pmReading Town Hall Admission £3 adults and £1 Kids and OAP’swww.ecoveggiefayre.co.uk

n maRCh 2010

Eco Veggie FayreMarch 20Brighton www.ecoveggiefayre.co.uk

n apRil 2010

NE Vegan Gathering 20102 – 9 AprilNorthumberlandTrips, talks, workshops & eventsBe quick because this event is booking up fast.www.vegne.co.uk/vegan-gathering

Updated diaries and events information can be viewed at www.vegansociety.comThis information has been provided by the event organisers.

The Vegan l Winter 2009 41Poderiu - http://poderiu.synthasite.com/

THE VEGAN SOCIETY LOCAL CONTACTS

Local Contacts are Vegan Society members whoact voluntarily as a point of contact for thoseinterested in the Society’s work. They are notofficial representatives of the Society and theirlevels of activity and knowledge vary accordingto their individual circumstances.

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

Veg*ans = vegetarians & vegans.

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

VEgaN SOCiETy lOCal CO



NTaCTS & gROUpS


PATRONS

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

COUNCIL

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

STAFF

PR/Media OfficerAmanda Baker

Head of BusinessDevelopment George Gill

Information OfficerVerity Hunt-Sheppard

Education OfficerRob Jackson

Office Manager / Finance OfficersDiana and Howard Knight

Head of Information ServicesRosamund Raha

Information OfficerCharley Roberts

Trademark AssistantDaniel Therkelsen

Sales and Membership AssistantMike Tomkins

Chief Executive Officer Nigel Winter

VolunteersDean BracherJohn DavisKa Man HungRay KirkhamShari Black Velvet

VEGANISM may be definedas a way of living whichseeks to exclude, as far aspossible and practicable, allforms of exploitation of, andcruelty to, animals for food,clothing or any otherpurpose. In dietary terms itrefers to the practice ofdispensing with all animalproduce — including meat,fish, poultry, eggs, animalmilks, honey, and theirderivatives.

Abhorrence of the cruelpractices inherent in anagricultural system based onthe abuse of animals isprobably the single mostcommon reason for theadoption of veganism, butmany people are drawn to itfor health, ecological,resource, spiritual and otherreasons.

If you would like moreinformation on veganism afree Information Pack isavailable from the VeganSociety.

THE VEGAN SOCIETY wasformed in England inNovember 1944 by a groupof vegetarians who hadrecognised the ethicalcompromises implicit inlacto-vegetarianism (ie dairydependent). Today, theSociety continues to highlightthe breaking of the strongmaternal bond between thecow and her new-born calfwithin just four days; thedairy cow’s proneness tolameness and mastitis; hersubjection to an intensivecycle of pregnancy andlactation; our unnatural andunhealthy taste for cows’milk; and the de-oxygenationof river water throughcontamination with cattleslurry.

If you are already a vegan orvegan sympathiser, pleasesupport the Society and helpincrease its influence byjoining. Increased membershipmeans more resources toeducate and inform.

liSTiNgS

CORNWall

CUmbRia

dEVON

dORSET

hampShiRE

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

iSlE Of WighT

SCOTlaNd

SUSSEX

WalES

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


people animals environment

Donald Watson House21 Hylton StreetHockleyBirmingham B18 6HJ

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

ThE VEgaN diSCOUNT CaRd

diSCOUNT CaRd

pUbliCaTiONS

hOlidayS abROad

(Uk) hOlidayS

pERSONal

Vegan Holiday AccomodationMull of KintyreTel 01586 830268

[email protected]

ClaSSifiEdS

“Jesus was a vegetarian”www.donoteatus.org

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

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

www.divinefrog.co.ukthe professional choice.

Embryonic Vegan rural land based co-operative community project: Ideologicalfocus, Strictly vegan Ethics with nocompromise, Eco-friendly, self-sufficiency,renewable energy, etc. Location: North ofEngland or Scottish Borders. Long-term commitment.Box 805

Organic Health food Business for Sale –Award winning – Retail shop, and vegancafé –£35k ONO Leeds city centre, WestYorkshire.

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

Ref:SCR 010

VALID FROM

UNTIL

THE VEGAN

NOVEMBER 2009

FEBRUARY 2010

iNTERNET SERViCES

ShOppiNg

ClaSSifiEdS


CONDITIONS OF ACCEPTANCE:

Advertisements are acceptedsubject to their satisfying thecondition that the productsadvertised are entirely free fromingredients derived from animals;that neither products noringredients have been tested onanimals; and that the content ofsuch ads does not promote, orappear to promote, the use ofnon-vegan commodities. Books,records, tapes, etc. mentioned inadvertisements should not containany material contrary to veganprinciples. Advertisements may beaccepted from cateringestablishments that are not run onexclusively vegan lines, providedthat vegan meals are available andthat the wording of such adsreflects this.

miSCEllaNEOUS

bUSiNESS fOR SalE

The Vegan Society trademark is theauthentic international standard forvegan products.

Our logo provides an easy andtrusted way to promote

your cruelty-freegoods and services tothe growing numberof vegans in the UKand worldwide.

Trademark holders benefit from instant recognition,promotion in The Vegan magazine, discounted advertisingrates, and a listing on the Vegan Society website.

It’s good for you, good for the Vegan Society, and good forvegans.

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

diSCOUNT CaRd

Adopt A Goat

for Christmas

The ideal gift for the person who haseverything. We take into care thosewho have suffered from neglect,

abuse and abandonment. Providing aloving home for the rest of their daysButtercup Sanctuary for goats,Maidstone, Kent, ME17 4JU

Tel: (01622) 746410Registered Charity: 1099627

www.Buttercups.org.uk

The Foolproof Diet

The Perfect Weight-Loss

Plan That Works Every Time

Safe, Natural, Vegan, Never Fails

www.the-foolproof-diet.com

REFERENCE CODE

adVERTiSEmENTS TO bE

SUbmiTTEd

by 5 JaNUaRy 2010

fOR iNClUSiON iN ThE

SpRiNg 2010 iSSUE

OfThE VEgaN

CONTaCT:

adVERTiSiNg

@VEgaNSOCiETy.COm

0121 523 1733

ORgaNiSaTiONS

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

I wish to renew my membership.

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

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

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

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

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

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

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

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

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

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

a copy for £5.

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

Individual £21

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

** Add £7 per additional household member

Under 18 years old £7

Memo & Articles of Association £5

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

Donation

Total:

Cheque / PO payable to The Vegan Society

Credit / Debit card (enter details below)

Direct Debit (phone for details)

Website: www.vegansociety.com

Payment may be made by

credit card, sterling

International money order

or sterling cheque drawn

on a British bank.

Membership How to pay

Please debit my Visa / Mastercard

Access / Visa Delta / Connect / Switch

Solo card number

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

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

ccccccccccccccccccc

21


n Eat plenty of brightly coloured fruit and vegetables including dark green leafy vegetables.

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

n Include in your diet each day at least three micrograms of vitamin B12 from fortified foods or 10 micrograms from a supplement.

n Expose your face and arms to the sun for 15 minutes per day whenever you can (if your shadow is much longer than you the sun is not strong enough). If your sun exposure is limited (for example in a British winter), or if you are dark skinned, make sure that you get 10 to 20 micrograms of vitamin D2 each day from fortified food or a supplement.

n Ensure your diet includes a source of iodine such as kelp or take a supplement. It is important to take neither too much nor too little, since both overdose and underdose can be harmful. A good iodine intake is 15 to 30 grams of kelp (kombu) per year or a daily supplement containing 100 to 150 micrograms of iodine.

n Try to get at least 500 mg per day of calcium from calcium rich foods or supplements.

n Consume a tablespoonful of ground flaxseed or a teaspoonfulof (uncooked) flaxseed oil each day if possible or consume other omega 3 rich oils. For example you could use two tablespoons of rapeseed oil (which does not have a strong taste) in place of other vegetable oils such as sunflower or corn oil.

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

VEgaN NUTRiTiON gUidEliNES

Kate Sweeney & Vega


CROSSWORd

QUiCk CROSSWORd

set by Kate Sweeney

CRypTiC CROSSWORd

set by Vega

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

The winner of the Cryptic crossword: Hilary Thornton

The winner of the Quick crossword: Susan Allen

Across6 Type of bread originating in the Middle East (5)7 Cruciferous plant (7)9 Dandelion and _ _ _ _ _ _ _ (7)10 Seaweed (5)11 Downy juicy fruit (5)13 Stems (6)15 Nut (6)16 Purple colour (5)19 Shrub with white flowers and berrylike fruit (5)21 Wine merchant (7)23 Made up of amino acids (7)24 Red pear-shaped tropical fruits (5)

Down1 First courses (8)2 Edible starchy tuberous root (4)3 Cook over an open fire, for example (5)4 Beverage from India (5,3)5 Piquancy (4)6 Inns (4)8 Acts of restricting food intake (5)12 Red single-stoned fruits (8)14 Aromatic herb used in cooking in the same way as rosemary (8)15 Inexpensive (5)17 Kitchen appliances (5)18 Large pots for making coffee or tea (4)20 Lemon or chocolate _ _ _ _ (4)22 Tidy; without water (spirit) (4)

Please send in solutions to eithercrossword along with your name andaddress by 5 January 2010Prizes next issue for both crosswords:the beautifully illustrated book:Vegan Recipes

Across 6 South American native backs a shopping centre (5)7 Chariot racing old bean? (7)9 I’m ready about start of July (3,4)10 Ceaucescu ministry trapped seedy plant (5)11 Force precipitation to produce cereal (5)13 Stinger to annoy John from Bergerac? (6)15 Pep up 24 used in Oriental cookery (6)16 Pointless watchman shows way in (5)19 Valuable quality about seats (5)21 Cluedo Colonel reportedly called up to cut this pungent plant? (7)23 Vegan giver of superhuman strength to animated partner of

olive oil we hear (7)24 Kunta Kinte booked radicals (5)

Down 1 Rain man Dustin initially played as the bureaucrat’s orange (8)2 Draw the odd palm fruit on 1st November 1944 for example (4)3 15 across duck loses Italian river and gets beet (with whitish

stalks) (5)4 Clay nerd kneaded to remove 20 and stains with chemicals (3,5)5 Swindle American Uncle out of a hundred (4)6 Citrus fruit curtailed scurvy term for British sailor? (4)8 Nonet played about with metric unit (5)12 Let in air out of Newton’s tendency to maintain a state of rest

or uniform motion (8)14 Herb is arrogant, twisted (8)15 Betray slang for marijuana lawn? (5)17 Nebraskan city and Native American tribe descended from

leaders of occasionally most audacious heroic adventures (5)18 Beware this Roman 2 (15th of March) (4)20 Essential growth medium: second black gold (4)22 Kind of screen out old from 24 to arrange in order? (4)

CROSSWORd

the vegan winter 2009

Documents

vegan societyautumn

vegan armwrestler

vegan society council

vegan society policy

rosamund rahaeditorthe

information33 vegan

benefits of vegan diets

global food security