The Vegan Summer 1990

Most people these days have a rough idea of what vitamins do - without ever questioning what

they're made of. In fact, many vitamin tablets and capsules on the market today contain ingredients derived

from animals. But only one range is guaranteed animal-free by the

Vegetarian Society. You'll find their endorsement on every Thompson

vitamin and mineral product. Using only the purest allergen-free ingredients,

Thompson provide a comprehensive range of the finest vitamins, including our unique formulations:

Multiplex and Supermultiplex (vitamins and minerals) and Kiddiplex (a chewable multivitamin-

mineral supplement for children). Take them with a clear conscience.

Because no animal has died or suffered to make you feel better.

For further information and details of local stockists please write to the Thompson Vitamin Centre,

Honeyrose Health Products Limited, Creeting Road, Stowmarket, Suffolk 1P14 5 AY.

(fj) THOMPSON Purelyfor you

s u p e r multiplex kiddiplex multiplex

Registered by the

Editor: Richard Farhall Vegan Advisory Committee: Amy Austin, Adrian Ling, Tim Powell Design and production by Up Design, Kingston-on-Thames Printed by KSC, Tunbridge Wells Text printed on 100% recycled paper, supplied by Paperback Ltd, London The Vegan is published quarterly by The Vegan Society Ltd Publication Date: March, June, September, December Copy Date: 1st of preceding month ISSN 0307-4811 © The Vegan Society Ltd The views expressed in The Vegan do not necessarily reflect those of the Editor or of the Vegan Society Council. Nothing printed should be construed to be Vegan Society policy unless so stated. The Society accepts no liability for any matter in the magazine. The acceptance of advertisements does not imply endorsement. Contributions intended for publication are wel-comed, but unsolicited materials will not be returned unless accompanied by an SAE.

S O C I E T Y

The Vegan Society Ltd 7 Battle Road, St, Leonards-on-Sea, East Sussex TN37 7AA Tel. and Fax. 0424 427393 Registered Charity No. 279228 Company Registration No. 1468880 Vat Registration No. 448 5973 95 President: Arthur Ling Deputy President: Vacant Vice-Presidents: Serena Coles, Freya Dinshah, Jay Dinshah, Grace Smith, Donald Watson Council: Harold Atkinson, Amy Austin, Sandra Battram, Terry Bevis, Kaylie Day, Adrian Ling, Arthur Ling, Tim Powell, Teri Richardson, Rick Savage (Chair) Joint Hon. TVeasurers: Harold Atkinson Terry Bevis

General Secretary: Richard Farhall Office Manager: Amanda Rofe Administrative Assistant: Kathy McCormack Hospital Liaison Officer:* Tim Powell Prison Liaison Officer:* Sandra Battram * Denotes voluntary posts Veganism may be defined as a way of living which seeks to exclude, as far as possible and practical, all forms of exploita-tion of, and cruelty to, animals for food, clothing or any other purpose.

In dietary terms it refers to the practice of dispensing with all animal produce — including meat, fish, poultry, eggs, (non-human) animal milks, honey, and their derivatives.

Abhorrence of the cruel prac-tices inherent in dairy, livestock and poultry farming is probably the single most common reason for the adoption of veganism, but many people are drawn to it for health, ecological, spiritual and other reasons.

If you would like more infor-mation on veganism a free Information Pack is available from the Society's office in exchange for an SAE. The Vegan Society was formed in England in November 1944 by a group of vegetarians who had recognized and come to reject the ethical compromises implicit in lacto-(i.e. dairy-dependent)vege-tarianism and consequently decided to renounce the use of all animal products.

If you are already a vegan or vegan sympathizer please support the Society and help increase its influence by joining. Increased membership means more resources to educate and inform. Full membership is restricted to practising vegans, as defined above, but sypathizers are wel-come as associates of the Society. Both members and associates receive The Vegan free of charge.

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

Contents

Chairsay Council news

News

4

4-5

Veganism and the Greenhouse Effect Of methane and other culprits

Vegan Contacts Progress to date

Office Relocation We've moved!

Healing Options: Dietary Therapy Eat for health

Young Vegans Go For It! Green stuff

6

8

10

11

Silken Thread; Silkworm Dead Behind the 'innocent' lustre 12

Fundraising Generating revenue

1989 Adjourned AGM Report

14

16

Summer Days Picnic Days Outdoor eating 18

The Vegan Readership Survey The results 21

Breaking the Link Cruelty-free food for cats and dogs 22

Reviews 24

Shoparound A run-down on the latest temptations 26

Postbag

Over to you . . . 27

Noticeboard 28

Information 29 Publications & Promotional Goods 30

Classified 32

Illustrations by J. Breese Cover illustration ('Silk') by Paul Hanson

3 The Vegan, Summer 1990

CHAIRSAY... Think nothing done while aught remains to do

SAMUEL ROGERS

It is with this thought that Council has approached its task of running the Vegan

Society on your behalf. Much effort has had to be directed towards restructuring the finances of the Society in order to secure its immediate survival; expenditure had to be contained and income boosted.

The costs of staff, the office and the magazine were scruti-nized. No-one wished to reduce the efficacy and activity of the Society by axing staff but, as a last resort, if it had to be done it would be. The rent for the office was being doubled, here some-thing could be done and Council decided to aim high, namely, to buy premises. Funds would be needed, thus the debenture appeal which successfully found a member willing to loan the Society, at an advantageous rate of interest, the full purchase price of a property. The Society is now the proud owner of 7 Battle Road, St Leonards-on-Sea (see page 9); this comprises a shop on the ground floor, to be used as offices by the Society and a self-contained flat upstairs, which will be let to help defray the cost of the loan repayments. The Oxford office has been assigned (sub-let) to an employment agency.

With the magazine, revenues were not meeting its production costs, lb remedy this, the price of the magazine was modestly increased and more advertising sought for the magazine. An obstacle to the latter goal was the printers' control of display advertising and their claim to all the revenue from it. With this edition of The Vegan, we have changed printers and are

currently receiving all income from advertisements, lb assist the Editor, a magazine advisory sub-committee of Council has been formed.

Increasing income meant turning to you the members and supporters — increased sub-scription rates, draws, raffles etc. and with this issue a money-box to save your spare change. You are all responding-ly marvellously to these appeals and have earnt a well-deserved pat on the back.

Council was not happy at having to rely on your commit-ment to veganism; even the wor-thiest cause can become irksome when ifs always wanting money to avoid oblivion. A contribution to the Society's funds was need-ed from those businesses that benefit from our custom. In con-cert with Vegans International, the Vegan Society Trade Mark was launched and the basic design is in the process of being registered worldwide. Naturally it will take time for companies to recognize the worth of labelling their vegan products with the logo but as they do, the Society will benefit. Further remunerative links with busi-ness are in hand.

As this first insight into the workings of Council has concen-trated on finance, I think it fit-ting I should close it by paying tribute to the years of service and commitment to veganism given by Vincent FitzGerald, who stepped down from Council and the post of Honorary TVeasurer at the beginning of March. He is replaced by Harold Atkinson and Tferry Be vis as joint Treasurers, both qualified accountants

Rick Savage

News Make a Note Please make a note of our new address and telephone number: 7 Battle Boad, St Leonards-on-Sea, East Sussex TN37 7AA Ttel. 0424 427393.

Testification The vegan diet has been linked with premature birth and low birth weight. But out of a group of 775 vegan American women, fol-lowed up over 14 years, only one developed pre-eclampsia (a poten-tially serious, but fairly common, condition in pregnancy involving high blood pressure); only 6% of pregnancies lasted less than 38 weeks; and the average birth weight was a respectable 71b 6oz. The conclusion: a vegan diet did not cause low birth weight or endanger mother or baby. Family Circle April 1990

Wonder Bean? Dr Stephen Barnes, Professor of Health Sciences at the University of Alabama is claiming that the soya bean contains an agent that mimics the effect of drugs used to treat breast tumours. Unfortunately he is on shaky ground — having tested his theo-ry on non-humans only. 7belay 28.3.90

A Winner! Well-known vegan runner Sally Eastall was the eighteenth woman to finish this year's London Marathon. The second Briton across the line, she improved her personal best by finishing in the highly impres-sive time of 2:34:31 — without the aid of dietary supplements! Congratulations to Sally and all the other vegans in the race who showed that a vegan diet can be synonymous with athlet-ic excellence.

Superglue Meat A new Dutch-developed butchery process — 'superglue meat' — which binds meat scraps with a blood gel created for use in hospi-tal casualty wards, could be on sale in Britain by the end of the year. Currently being examined by British meat producers, it

involves sticking together pieces of beef with blood plasma so they can be sold as steak. The super-glue technique can boost a butch-er's profits by more than 50%. Daily Tklegraph 13.2.90

Unigrant St Ivel Farm Foods, a subsidiary of Unigate, is receiving regional aid in respect of its poultry pro-cessing plant at Scunthorpe with payments standing at £3,729,000. The company has also accepted an offer of £10,558,000 of selec-tive regional assistance.

Answering questions in the House of Commons, Douglas Hogg stated that Unigate will receive 114 million in grants. Meat Trades Journal 3.5.90

Ups and Downs The UK dairy herd continues to contract, with cow numbers falling 1.4% in 1989 to 2,932,000 head. However, the beef herd rose by 128,000 to 1,558,000.

The sheep flock has expanded, up 3.1% to 18,627; but the num-ber of ewe lambs retained for breeding purposes is down — indicating a slowing down in flock expansion. The pig breeding herd showed a marginal decline to 920,000 sows. Farmers Weekly 9.3.90

Bible Wars Uproar followed the Minister of Agriculture's comments to dele-gates attending the International Meat TVade Association that vege-tarianism is "wholly unnatural". John Gummer, a member of the Church of England General Synod, denounced 'food faddists" saying: "The Bible tells us we are the masters of the fowls of the air and the beasts of the field, and we very properly eat them". He told the meat traders he was tired of reading about the 10% of the pop-ulation who were vegetarians, and wanted to "read more about the sensible 90% who are still eat-ing meat".

Countering in a private letter, Bernard Weatherill, Speaker of the House of Commons and well-known veggie advocate quoted Romans 14.20. According to the King James version of the Bible, this states: "It is good neither to eat flesh nor to drink wine nor anything whereby thy brother stumbleth or is offended or is made weak."

The Observer commented: "Vegetarianism, Mr Gummer has


decided in his open and tolerant Christian fashion, is 'a wholly unnatural practice'. Might this lead to a huge boost of unlikely recruits to the readership of The VeganT Independent 4.5.90 Observer 6.5.90

Bio Sheep Researchers in Australia are working on producing genetically engineered, or "transgenic" sheep with modified digestive systems that produce more of the nutri-ents essential to wool growth. A nutrient called cysteine is essen-tial for wool growth, and extra woolly 'designer' sheep will be able to make cysteine using genes transplanted from bacteria.

The economic implications of the research should not be under appreciated: there are 10 sheep for every Australian and wool exports are worth nearly £3 bil-lion per year. The Times 31.1.90

Vegan Cuisine Ploughshares Food in Glastonbury is running diploma and commercial courses in vegan cuisine. The 1-3 week residential courses cover vegan catering from nutrition to marketing — includ-ing "the manufacture of up-mar-ket, dairy-free, gluten-free, sugar-free, cakes, savouries and patisserie products". Use of tem-peh and plant leaf proteins are also covered. Ploughshares Foods, 4a High Street, Glastonbury, Somerset. 0458 35233/31182.

'Cruelty-Free' Threat Beauty Without Cruelty (BWC) reports that EEC draft proposals introducing animal testing of old ingredients and possibly the final product "are now almost certainly rejected".

The draft directive — EEC Cosmetic Directive 76/768 — due to take effect at the end of 1992, would in its present form at least double the number of animal experiments, making tests com-pulsory for all unproven ingredi-ents. Current law only requires new colours, preservatives and ultra-violet filters to be tested, and allows the majority of ingre-dients in use to remain untested. If passed, the resulting legislation would require all manner of innocuous raw materials to be tested — including pineapple and carrot.

The Body Shop, animal rights

groups and the Dutch, German and British governments are all united in their opposition.

Trade Mark The Organic Product Company has become the second company to be permitted use of the Vegan Society Trade Mark by the Vegan Society Council. Organic Product Company, 6 Clements Road, Ilford, Essex. 0814781062.

Madness Since the Spring 1990 Vegan, bovine spongiform encephalopathy (BSE) — 'mad cow" disease — has been directly or indirectly held responsible for the deaths of a mink, gemsbok, oryx, kudu, nyala, eland, two cats and a human.

Oxfordshire mother Mrs Wyn Robinson — whose husband was a butcher — died last summer of Creutzfeldt-Jakob Disease, a virus similar to BSE. Neuropathologist Dr Helen Grant told the Oxford Courier: "It is pos-sible Mrs Robinson may have got the disease into her blood stream if she was handling infected brains, Is there a link between BSE and CJD? The Department of Health has not ruled out the possibility: it has commissioned a research project to review the evi-dence. Oxford Courier 1.3.90 Hansard 31.1.90

OsterSoy Update Farley's reports that OsterSoy ready-to-feed (only stocked by hospitals) is now available. The new product can be identified by the batch code 934 and an expiry date of June 1990. The latest pro-duction has the batch code 0139 and an expiry date of February 1991.

Vegan Centre The organizer of the Achada-Felpa Vegan Centre in Maderia requires practical assistance to develop its work. The object of the centre is to provide "a demonstra-tion of creative living based on humane principles" — including the growing of fruits and vegeta-bles in undug soil with vegetable organic compost. Temporary resi-dents are permitted only to stay in Portugal for 6 months at a time; those with capital and an income may stay longer! For details write to: Jayne Perkins, Box 172, Vegan Society, 7 Battle Road, St Leonards-onSea, East Sussex TN37 7AA.

In Brief • Bernard Mathews has been fined £500 with £50 costs by Basingstoke magistrates after a housewife discovered a large piece of plastic in a turkey leg. "As she carved it she discovered an unpleasant [!] smell and then dis-covered the plastic in the meat." Meat Trades Journal 1.3.90

• The number of abattoirs in the UK has fallen from 1041 in 1983, to 916 in 1989. Hansard 22.3.90

• Following a turn-around in Government policy, egg-laying hens infected with salmonella can now be processed for human con-

sumption. Previously they had to be slaughtered and destroyed. Meat Trades Journal 29.3.90

• The number of pollution inci-dents from farms has soared 279% from 1,484 in 1979 to 4,141 in 1989. The main causes are the increase in intensive livestock units and switch from hay to silage for animal feed. Earth Matters Winter 1989/90

• One in five lambs born in the UK does not survive. Particularly at risk are lambs born to ewes in poor condition, very young or very old ewes, multiple birth situa-tions, and very small or very large lambs. Agscene Spring 1990

THE GREAT BRITISH MEATOUT CAMPAIGN 1990

The 1989 campaign raised £1000 for the Leaf Protein Feeding Scheme for undernourished children in Sri Lanka. This year, the main organizing societies — VSUK, CIWF and Animal Aid — have decided to tie the event in with the Smithfield Show. The Vegan Society will be supporting the campaign. Saturday 1 December. MEATOUT Gala at the Connaught Rooms, London. Includes presentation of the 1990 Animal Awards. Tickets £40. Cheques should be made out to 'The Great British MEATOUT Campaign. Sunday 2 December. MEATOUT demo outside the Smithfield Show. Followed by food, stalls and fun nearby. There is no centralized sponsorship scheme this year but local groups might like to encourage local people to go meat-free on 2 December. Your chance to vote for the 1990 Animal Awards! Return the form below (or make a copy) to: The Vegan Society, 7 Battle Road, St Leonards on Sea, East Sussex TN37 7AA. Deadline: 30 June 1990.

ANIMAL AWARDS 1990 Please nominate individuals who have done most for the animal cause since 1 January 1989: 1. Male Celebrity 2. Female Celebrity 3. Author 4. Journalist (nat. newspaper/mag.) 5. Journalist (local newspaper/mag.) 6. TV Programme 7. Politician

Name Address

Post code


Veganism and the Greenhouse Effect

EDWARD SMAIL INVESTIGATES

GLOBAL WARMING

Greenhouse glass allows all the sunlight to enter but blocks the ref lected infra-red (I-R) rays

and prevents their escape. There are some atmospheric gases — less than 1% of the total volume — which do the same, hence the greenhouse effect. These gases, which control the tem-perature of the earth's surface, have varied slightly and slowly over geolog-ical time.

Carbon Dioxide Since the Industrial Revolution in 1850, man has increased hugely fossil fuel burning, emitting large amounts of car-bon dioxide (C0 2 ) — the main green-house gas. The C 0 2 concentration has jumped from 270-280 parts per million by volume (ppmv) to 315ppmv in 1958 and 350ppmv now. An oscillation occurs of 12ppmv as plants grow — so levels decrease in Spring and Summer and increase in Autumn and Winter as plants decay. C 0 2 is released also when vegeta-tion is burned. 80% of C 0 2 comes from burning fossil fuels — the rest comes from de-forestation, changing land use, farming and erosion.

We are now getting the same gas concentration changes in decades which used to take centuries!

T h e p r e sen t i nc r ea se in CO,2 is 1 .5ppmv per a n n u m . The leve l has increased by 50% in the last 30 years! We are now getting the same gas con-centra t ion changes in decades which used to take centuries! C 0 2 accounts for 50% of global warming by blocking the escape of 10-30% of I-R wave lengths, but the figures take no account of a fur-ther 40-50% we have added to the atmo-sphere which is presumed to have been absorbed temporarily by the oceans. The precise mechanics and timing of later

2020 2010 2000 1 9 9 0

1 9 8 0

1 9 7 0

1 9 6 0

release is not yet known but we can expect a time lag of 15-50 years.

Methane (CH4) —18%; chlorofluoro-carbons (CFCs) —14%; nitrous oxide (N20) — 6%; and surface ozone (03) — 12%, make up the other half of the greenhouse effect.

Methane Enteric fe rmenta t ion of ruminants accounts for 30% of all CH4. Cattle pro-duce 100 million tonnes (mt); sheep, goats, horses, camels, etc. — 40mt; ter-mites — 5mt; cockroaches and other insects — 5mt. These animals account for 150 of the 500mt of all CH4 produced annually. Other sources include biomass (burning vegetable mat-ter) and rubbish burial — 15%; coal mines and gas line leaks — 10%; rice paddies — 25%; swamps and tundra — 20%.

Atl.7ppmv, the CH4 atmospheric con-centration is increasing at 1% a year — four times the C0 2 rate. CR^'s lifespan is 10 years. If unchecked CH4 will soon be as great a contributor to the greenhouse effect as C0 2 .

Other Culprits CFCs. Sources: Aerosols (including fire ext inguishers) as propel lant gas — accounts for 30% of the total output; plastic foams (in furniture) — 32%; computer industry solvents and medical supplies sterilants — 8%. The atmo-spheric concentration of CFCs is 0.7 parts per billion by volume but they are 10,000 times more potent (damaging) than C0 2 . Lifespan: 70-110 years.

NzO. Sources: fertilizer uses, fossil fuel combust ion, cars, industry, biomass burning, and changing land use. Its atmospheric concentration is 0.3ppmv, increasing about 0.2% per annum. It's 150 times as potent as C0 2 . Lifespan: 170 years.


0 3 is formed by sunlight in the stratosphere, acting on oxygen. It absorbs most of the ultra-violet radiation which would other-wise damage animals — it causes skin cancer in man — and plant life by altering the structure of DNA molecules. Tropospheric 0 3 is created also near the earth's surface by sun-light reacting with industrial fossil fuel pollutants, CH4, carbon monoxide (from cars, industry, and volcanoes), and N20. The resulting photo-chemical smog is very damaging to plant/human life and buildings. 03 ' s atmospheric concentra-tion is lOOppbnv — making it 2,000 times more potent than C02 .

Water Vapour forms clouds and thus acts as a greenhouse gas.

Scientists predict an increase in the earth's temperature between 1.5 and 4.4°C by 2030, causing sea levels to rise between 20 and 160cm — thereby releasing more CH4 from swamps and tundras. A faster global warming rate exists today than ever before. Action is needed. Delay could mean too little time to mount effective retardation action. What can we do?

As vegans, we have a uniquely important role

The Vegan Role As vegans, we have a uniquely impor-tant role — our diet is the only one which helps greatly to reduce the green-house effect. All others add to it — car-nivorism most of all! Everybody who reduces their animal flesh and dairy product intake helps to reduce global warming. Vegetarians, by consuming milk, cheese and possibly butter, besides supporting the cruellest and most unnat-ural life of cow and calf, are just as big a burden in land usage as carnivores. We must get rid of cattle and sheep (at least for food) as fast as we possibly can, worldwide — and plant trees instead!

People are alarmed already and listen readily to a simple statement of a few facts. The universal adoption of the vegan diet would release enough land for the massive re-afforestation needed to mop up C0 2 . It is the only diet which could also remove 20-25% of all CH4.

US Department of Energy researcher, Gregg Marland states: "If 7 million square kilometres (msk) could be plant-ed with new forests, they would absorb all the C0 2 released by the world-wide burning of fossil fuels. This area — the size of the US minus Alaska — sounds

impossibly huge until one realizes that purpose-bred cattle occupy 31 msk and eat a substantial proportion of crops grown on a further 15msk."

Total world land area is 130msk — so, assuming 50% for animal crop usage, carnivorous man uses almost 30% for ' f o o d ' animals. Universal veganism would need about 4%!

The cattle population has doubled in 40 years to 1.3 billion — one for every four humans! An average cow produces 200 litres of CR, per day, weighing 200 grammes — as well as the C 0 2 exhaled in breath.

Benefits of re-afforestation include: soil stabilization, erosion prevention, rainfall attraction and retention, and flood control — as well as C 0 2 absorp-tion. Organized management is able to utilize every part of vegetation from the forest, plus provide many medicines and chemicals. The products of a forest are more valuable than the pure t imber alone. 90% of the carbon in all vegeta-tion is locked up in forests.

Veganic agriculture and gardening are ideal and must be greatly encouraged — minimum soil disturbance, no 'foreign' fertilizer, no pesticides or pollution of water supplies or soil. Crops are equal to, or better than, non-veganic produce and mature faster. Vegetable waste, vegan compost accelerator and seaweed (if available) are all that are needed, without heavy machinery to compact soil or disturb micro organisms.

Energy Options Biomass (vegetable matter) burning should also be greatly encouraged — it adds no net C 0 2 or other pollutants. Gas given off is re-absorbed by fresh plant growth. Biomass techniques provide heat for cooking, petrol and diesel substitutes, and alcohol. Some 50% of the world's people use biomass for cooking, heating and lighting. All this must be encour-aged and developed rapidly. We must also increase rapidly the collection of CH4 from rubbish dumps to generate power; 2110 out of 5100 sites in the UK are suitable but only a few are as yet used. We should adopt all forms of recy-cling to save energy, paper, metals, glass, plastic containers and carrier bags, etc.

Conversion to Pressure Fluidized Bed Combustion for coal-fired power stations

and gas instead of coal or oil is less pol-luting and more efficient. A new sta-tion should be near enough to indus-try or cities to use spent steam for

space heating or hot water supply. It is cheaper to spend money improving efficiency instead of building new power stations.

Windfarms seem likely to be devel-oped, being a little dearer than coal

but no wind (or too much), no power! Tidal and wave motion sources need much more research; rising sea levels are a problem for the former. Solar power is a non-starter in the UK but eff ic ient home design can reduce energy running costs by 40% for a 1% increase in build-ing costs. Deep boreholes into 'hot gran-ite rocks', such as those at Cambourne are still experimental.

The cattle population has doubled in 40 years to 1.3 billion — one for every four humans!

Dryland Rice Flooded rice paddies produce 125mt of CH 4 •annually f rom 1.5msk, agains t lOOmt from 5msk of swamps and tundra. Dryland rice, where irrigation may be used to top up rainfall but the fields are never flooded, produce rice aerobically — without CH4. Yields are lower but the often huge cost of irrigation for flooding is avoided. No specialist 'wet ' machin-ery is needed, soil puddling is not need-ed, so structure is not impaired — leav-ing soil sui table for o ther c rops in rotation. Given research for suitable strains of rice, the use of crop rotation, the prevention of 'shifting cultivation' (involving forest destruction), and other bad practices, dryland rice should be capable of replacing flooded paddies commercially. "

We must use the huge potential bonus of a possible 25% elimination of CH» as a spur to encourage substitution with dryland systems, world-wide. Nearly one sixth of rice production is the result of the dryland method. We should all ask our MP to do all s/he can to stimulate a rapid switch, now that we know about the large addition to global warming made by flooded rice paddies — and try to purchase rice grown by the dryland system to emphasize the point!

References The Greenhouse Effect, S. Boyle & J. Ardill New Scientist, various extracts (supplied by Kathleen Jannaway)


V e g a n C o n t a c t s

New growth is emerging in the Vegan Contact Network. This once

active organization has been dormant for some time. Now, however, there are healthy signs of its re-emergence.

Good Response The notice in the Spring 1990 issue of The Vegan for individ-uals to act as Vegan Contacts el ici ted an encouraging response. A dozen or so volun-teers emerged from all over the UK — including Wales and Scotland. One 'application' came f rom as far afield as Luxembourg! This means we will be represented widely out

in the grass roots — but, of course, there are many areas not covered where volunteers would be very welcome.

Adjourned 1989 AGM On conclusion of the formal business of the adjourned 1989 AGM on 5 May, an informal discussion was held on the role and structure of the Contact Network. Contributions were made both by people familiar with the previous Network and those new to the concept. The result was a lively debate with many positive pointers.

Representatives of estab-lished contacts such as London Vegans and the Bristol Vegan

& Vegetarian Group (who had pressed on regardless of the demise of the Network) shared their valuable experience. Newer members were keen to establish good, strong lines of communication with the Vegan Society to help them move ahead. It was clear that a flexi-ble form of organization was required to meet different needs.

Structure The information and views gathered to date are being used as the basis for building the new Network. To this end, an information pack is in the final stage of preparation. Topics likely to be covered include fund raising, public speaking, cookery demonstrations and contact with the media. To back up these guidelines it is anticipated that support work-shops will be held on a regular basis.

Merchandise The Society's range of litera-ture and merchandise is reviewed regularly; additions are made whenever funds per-

mit. This area is an increasing-ly important resource of the Society — in terms of generat-ing new membership and rev-enue.

Local Vegan Contacts will become important distribution points for our publications and promotional goods. Their expe-riences will be of considerable value in assessing the impact of new items, such as the 'Free Zone' t-shirt.

Way Ahead By the time this article appears all individuals responding to the original notice should have received our first communica-tion. Hopefully, a further flow of enquiries will result from this piece and we will be in a position to distribute informa-tion packs.

If you feel you can help pro-mote the Society in these excit-ing and challenging times, when all aspects of animal product consumption are under increased scrutiny by the pub-lic, do please consider becom-ing part of a strong Contact Network.

Terry Bevis

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By the t ime you read this the Society will be installed in its new office; 'new' that is, to the Society

— the property dates from the turn of the century!

At the time of writing, the full magni-tude of the impending upheaval hasn't quite sunk in. Even though we've spent the last three months preparing for this milestone, it is difficult to imagine that in just 10 days (17 May) we will be working and living in an 'alien' environ-ment.

Background Arising out of the request for readers to register an interest in applying for debentures for the purpose of acquiring freehold premises (The Vegan, Winter 1989), the Society had the good fortune to be offered a private mortage by one of its members. The loan — repayable at a very favourable rate of interest — enabled the Society to take full advan-tage of a depressed property market.

The Hastings (south coast) area was targetted because it has a significant vegan presence, it has always been con-sidered a semi-deprived (cheap) area, and it was acceptable to the staff who would be relocating. This is probably an appropriate moment to pay tribute to James Crawford, our long-standing Administrative Assistant, who has decid-ed to remain in his native city of Oxford. His methodical approach and willingness to undertake rather uninspiring — but necessary — jobs has prevented his col-leagues from going totally insane! Thanks Jim.

The Quest Having agreed in principle to purchase a property and to investigate the Hastings

area, the next step was to decide on the type of property. A shop with living accommodation seemed to fit the bill: the shop could be used as the office and the living accommodation could be used to generate income to offset the mort-gage repayments.

There was no shortage of properties to choose from, but not all fell within our budget. The first property inspected turned out to be recently-vacated anti-quated butchers! Certainly it was spa-cious — but part of the roof had van-ished, the area was subsiding, and the nauseating odour was likely to linger for some years yet.

Success The fifth property turned out to be the clear winner: 7 Battle Road, St Leonards-on-Sea (one mile f rom Hastings town centre). It's a three-story, terraced property — the ground floor of which has a long history of cobbling. Indeed, the trade was practised right up until the Society purchased the property, resulting in the inheritance of 40 pairs of shoes — all awaiting collection by their owners!

Over the past few weeks staff have visited the property in order to make it habitable before the big day. The first (unexpected) task was to clear the place of the previous owner's property; it was though he'd popped out to buy a news-paper and never returned! Dust, grime, leather off cuts, old matresses, food debris, undies . . . You name it, we dis-covered it! It took two days to clear the house and pile it up in the (soon-to-be-veganic) garden. It goes without saying that the gentleman concerned wasn't very popular; however, he redeemed himself somewhat when we found some stray large denomination coins behind a

display cabinet in the shop — enough for veggie burgers and chips that night!

Asset Improving There is no doubt that when Council pur-chased 7 Battle Road it got a very good buy on behalf of the Society. However, although basically sound the property has been neglected and requires some remedial work and improvements. Damp proofing has been necessary, the bound-ary fence requires replacing and some external woodwork requires renewal. But the main problems relate to the leaky roof — in fact, a new roof might prove a more economic option. Some minor works can be undertaken by enthusiastic friends of the Society, but other jobs require specialists. If you can help in this respect — either by providing expertize or by making a donation towards essen-tial works — please let us know.

Our grateful thanks go to those of you who have made 'property improvement' donations within the last two months.

Finally, we must thank one of our neighbours — Sussex Dairies — for allowing us to place a skip on its land, even though there was a risk of the skip obstructing its milk floats. We are sorry about the hole the skip gouged out of the tarmac when it was collected.

IMPORTANT! Please note our new address and telephone number:

The Vegan Society, 7 Battle Road,

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

Tel. 0 4 2 4 4 2 7 3 9 3


Healing Options DIETARY THERAPY

processing. In chemical agriculture plants are grown in depleted soils and force-fed with artificial fertiliz-ers, making them unbalanced, weak, and susceptible to disease (so those who eat them are

too!). When whole grains are processed into

white flour, most of the vita-mins and minerals are" lost with the bran. Tinned, packaged and

otherwise denatured food is similarly deficient. Since minerals and vitamins are

' essential for all bodily pro-cesses, if they are in short

supply, our body processes do not function properly and we become susceptible to disease.

Toxin accumulation comes from the consumpton of pro-cessed foods with all their harmful additives etc.; the con-sumpton of animal products especial ly meat, milk and cheese, which are high in tox-ins and are very mucus-form-ing; and environmental pollu-tants. Toxins in the cells further impair their functioning. So, a mineral-deficient, vitamin-defi-cient , toxin-laden body becomes unable to fight off infectious diseases, enabling the germs to take hold.

ie tary therapy is a hol is t ic method of both preventing and

curing diseases . As Hippocra tes , the Father of Medicine said: "Let food be your medicine, and medicine be your food". In other words, our diet should promote health by increasing our resistance to infections and preventing pre-mature degeneration — unlike the western ' junk-food' diet, which does just the reverse.

Dietary therapy is a form of naturopathy in which the body is c leansed, revital ized and nourished by natural foods so that it is given the energy to heal itself. Practitioners believe that disease arises more from within — due to a mineral defi-ciency and an accumulation of toxins in the body — than without i.e. bacteria and virus-es, as modern medicine seems to think.

Denatured The major cause of disease is bad diet. Mineral deficiency is caused firstly by chemical agri-culture and secondly by food

Disease Even Pasteur, the originator of the Germ Theory of Infection, admitted that the health of the organism is far more important in determining whether or not it will succumb to disease than is the presence or absence of pathogenic microbes. Such a weakened body will also be highly susceptible to degenera-tive diseases such as heart dis-ease, cancer, arthritis, kidney and liver disorders, ulcers, allergies, MS, ME and AIDS — which are so prevalent in

western nations nowadays. Unfortunately, they are also spreading to the so-called 'primitive peoples' when they abandon their traditional cus-toms and adopt a western lifestyle.

Dietary therapy uses highly nutritious foods of low toxicity — with an emphasis on fresh organic vegetables — to replenish the deficiencies and to help the body eliminate tox-ins. It is thus given the energy to heal itself—whether it be an infectious or a degenerative disease. Nature has endowed us with wonderful powers of repair and regeneration, so why don't we use them? Why bark up the wrong tree and take allo-pathic drugs with their harmful side effects? Drugs do more harm than good. They may numb the pain, so the patient thinks s/he is better, but they do nothing to remove the real cause of the disease. They pro-duce harmful side effects, add toxins to the body, and the patient gets worse.

Lasting Dietary therapy does not offer the patient the 'instant (pseudo) cure' of the allopath, and it is no 'magic bul le t ' . It takes longer, but it is a real and last-ing cure, because the real cause of the disease has been dealt with. The extent of the cure depends on the effort that the patient is prepared to put in. Dietary therapy is particularly relevant to vegans, because if we are going to apply the ethics of compassion to all areas of our lives, we will not use doc-tors' drugs because they have been very cruelly tested on ani-mals; and surgical techniques are frequently developed by mutilating healthy animals. Also, if we eat natural, organic — even if animal manures are used — unprocessed, unpack-aged foods, it is much better for the environment.

During a dietary therapy consultation a detailed case his-tory is taken, and the patient is prescribed a diet and perhaps some nutritional supplements or herbs. Occasionally homeo-pathic or Bach Flower reme-dies are also used by practition-ers familiar with those therapies. In subsequent visits, the progress of the patient is monitored, any problems are discussed, and adjustments are

made to diet, supplements or herbs where necessary. The therapist can only advise the patient what to do. The real effort must come from the patient in terms of changing his or her diet and doing the right things. However, it is well worth doing, and results in last-ing benefits and greatly improved all round health. It also does much to prevent dis-ease developing later in life — so dietary therapy can also be used as preventative medicine for those who do not yet have any problems.

Ariadne Morais

Further Information Send an SAE to: •

Practitioners For a list send an SAE to: • The Dietary Therapy Society, 33 Priory Gardens, London N6 5QU (Its members have trained with the College of Dietary Therapy, which includes both theoretical and practical work)

Suggested Further Reading • Ann Wigmore's Complete Live Food Program, Dr Ann Wigmore • The Hippocrates Diet and Health Programme, Dr Ann Wigmore • Be Your Own Doctor, Dr Ann Wigmore (all available from the Wholistic Research Company) • Raw Energy, Susannah and Leslie Kenton (Century)


any people are very worried about the damage that is being

done to the planet. They are suddenly realizing that time is running out and human beings cannot continue to live in such a greedy way, taking what they want without putting anything back.

Large areas of habitat are being lost daily. Rainforests are being cut down to provide wood, to make room for dams and to provide land for cattle ranching. Stripped of forest cover, land becomes eroded (wears away) and becomes like a desert where nothing will grow. It also becomes vulnera-ble to flooding because there are no trees to hold the water. Over 20 years ago forests cov-ered 1/4 of the world's land sur-face, they now cover 1/5 and are declining rapidly. The more trees that are destroyed, the less life the earth can support.

Human beings also pollute the land and rivers with residues from chemical and animal farming, and industry. Some seas and rivers no longer support life at all — e.g. the Humber Estuary. The water we use is often wasted — the aver-age water sprinkler uses 200 gallons (910 litres) of water per hour. In fact, the amount of water we use grew by 54% between 1961 and 1985-6.

Not only are animals and the environment suffering but so are humans. The diseases of civilization have risen — e.g. heart disease and cancer, there has been a rise in the spread of infectious diseases where they were previously unknown; and more people are dying of star-vation.

Vegans are at least one step ahead in being green because they consume non-animal foodstuffs, which are generally more economic to produce — i.e. they use less of the earth's resources. Instead of feeding farm animals grain to produce meat and milk, we use directly that grain ourselves. The world cannot continue to feed its peo-ple with an animal-based diet — but there is no doubt that a diet of grains, pulses, vegeta-bles and fruit (a vegan diet) could feed the present world population.

It is encouraging to see green issues becoming more popular because it should mean

Y O U N G V E G A N S

more people taking vital issues — such as veganism — seri-ously. However, as far as veg-ans are concerned, just avoiding animal products isn't all we can do to help save the planet. Here are just a few other things to consider:

Food Cut down, or cut out complete-ly, packaged foods. Many foods are wrapped in cardboard

GR

Save all your vegetable and garden waste to make compost.

Clothing Only buy as much clothing as you really need. Buy clothes from charity shops* or jumble sales rather than brand new ones all the time. If you don't want the clothes anymore give them to charity shops* or jumble sales for someone else to use. If they

or polythene which is discarded when the food is eaten. Say no to polythene bags or extra wrapping when you get to a shop check-out desk. Instead, take a sturdy canvas bag with you. If you buy unprocessed foods, such as dried peas and beans or fresh fruit and vegeta-bles, you will save money and obtain valuable nutrients (pre-packaged foods are often pre-cooked which means more nutrients are lost when you cook them again).

Try growing your own food. Even small gardens, such as the one the Vegan Society has at the back of its new office, can be used. I have just sown toma-to, cucumber, marrow, radish and lettuce seeds. If you don't have a garden, use pots to grow things in or 'sprout' seeds and beans such as chick peas or lentils (details about sprouting appear in the Winter 1989 Vegan).

are too old then use them as rags. *not those of organizations

funding animal experiments

Water We only really appreciate water when we have a drought and it is scarce. The more water we use, the more valleys have to be flooded to provide reser-voirs and the more natural habitats and animals' lives are lost. Wash up plates and dishes at the end of the day instead of after every meal. Don't let the tap run when you wash your teeth. Flush the loo less often. If you can, have a shower rather than a bath. In the gar-den, use a bucket instead of a hose.

Recycling Save all paper, glass, cardboard and tin for recycling. Some

councils provide recy-cling bins near shops or in car parks. Always use recycled paper and recycled paper prod-ucts.

Energy Try walking or using a bicycle, bus or train instead of getting a lift in a car. The less cars are used, the less pollution is caused — and fewer animals (such as hedgehogs and foxes) will be killed on the roads. Turn off lights when there is no-one in a room. Only use electrical appliances when you really need to — e.g. put an extra jumper on instead of turn-ing up the heating.

Useful Addresses • Friends of the Earth, 26-28 Underwood Street, London N1 7JQ. Tel. 071 4901555. •Greenpeace, 30/31 Islington Green, London Nl. Tel. 071 354 5100.

Pen Pals Some of you have asked for a vegan pen pal list — so we are compiling one. If you are under 16 and interested in being put on the list please send us your name, address, age, and details of your interests. If you would like a copy of the list please send an SAE to the Vegan Society. Don't forget to use our new address!

Amanda Rofe


Silken Thread 3• • DTjuT]

R S P C A COUNCIL MEMBER ROBIN WEBB UNRAVELS THE TRUTH BEHIND

SILK'S 'INNOCENT' LUSTRE

any commercial enterprises have come and gone

in Europe, one being a thriving silk industry — or sericulture, ' the c u l t u r e of the s i lk-worm' — which had a particularly strong base in France. Introduced to that country during the 1400s , it was a major industry by the seven teen th century, especially in southern r e g i o n s . A d i sease which swept the coun-t ry in 1853 near ly wiped out the French si lkworm but Pasteur d i s c o v e r e d a cure . However, the opening of the Suez Canal in 1869 heralded the end of this major commer-cial concern as cheaper silk arr ived f rom the Far East, from whence it o r i g i n a t e d a round 2500-300 BC.

The silkworm itself is not a worm but the larva of the silk moth. Several species of moth are used for silk production, the most common fo r c o m m e r c i a l p r o d u c t i o n be ing Bombyx Mori which exists on a diet of mulberry leaves. Other species differ in the type of leaves they eat and the quali-ty of silk the larva produces.

Two main types of silk production are current ly employed, one in Thailand which is practised largely by peasant farmers and the other, a more industrial-ized method, is based chiefly in Japan and China.

The Thai silk moth is adapted to trop-ical conditions and is polyvoltine, pro-ducing at least ten batches of eggs each year. However, the eggs must be hatched within two weeks or they will die and

the resulting cocoons are small, poorly shaped and unsuitable for machine reeling.

The pupa begins the sixteen days which would normally result in the miracle of trans-formation to a winged being

The moth favoured in China and Japan is monovoltine or bivoltine, pro-ducing one or two batches of eggs annu-ally, which enter a diapausal state (sus-pended development) and can then be treated to induce hatching at a time con-venient to the production schedules. Cocoons are large and lend themselves to machine reeling, offering a continuous filament usually between one and two

kilometres in length. Before looking at

other d i f fe rences between the two sys-tems we should exam-ine the general l i fe cycle of the silkworm and the stages of silk production.

Larvae The eggs hatch into young silkworms which are fed on chopped or shredded mulberry leaves in quant i t ies which encourage rapid growth. The silkworm continues in the larval stage for some 27 days, shedding its skin four times during this period. From a size at hatching of about 6mm the larva reaches a length of 75mm by the day the urge to pupate arrives.

The silkworm climbs up the arranged straw or twigs to prepare for

what to it is the major stage in its life, to the realm of commerce it is the first phase of the main production process.

Now the creature begins to produce the raw material prized by the world of greed and profit. Chemical precursors in the mulberry leaves are converted into a protein called fibroin which is then fed through two glands near its mouth where an adhesive substance, sericin, is added to bind the two strands of fibroin togeth-er before being forced out of the spin-neret on the tip of its head to the waiting surface of straw or twigs. Moving its head from side to side in a figure-of-eight pattern the continuous filament gradually builds the cocoon which hard-ens as the sericin reacts to the atmo-sphere.


»

'Stifling' Steadily over the next four days the silk-worm produces its fine thread, repeating the figure-of-eight head movement some 300,000 times, constructing the cocoon in which it intends to spend the chrysalis stage. Completed, the pupa begins the sixteen days which would normally result in the miracle of transformation to a winged being — the moth.

But it is not to be. If the pupa (chrysalis) remains alive it will begin to secrete an alkali which eats its way through the cocoon and thus ruin the silken threads. So, as the cocoons are completed the pupae are killed or, as the industry terms the slaughter, 'stifled'. This is achieved by: baking in an oven at 100 °C for 20 minutes; steaming for a similar time; laying in the hot sun for a day; electrocut ion or subject ion to microwaves

In common with all other 'ani-mal production' systems, noth ing is wasted if it can be sold

The silk must now be reeled off the cocoon quickly before the pupa begins to rot and thereby taint the thread with unpleasant smells. Softening the sericin so that the fibroin may be separated easi-ly is achieved traditionally by immersing the cocoons in water which is nearly boiling and agitating them until the ends of the filaments are freed. The single fil-ament — a 'bave' — from each cocoon is too fine for use. It is estimated that a bave linking London with New York would weigh just 1.5 kilogrammes (who does calculate these useless facts?).

Filaments from a number of cocoons are then drawn together to form a single thread. The number of filaments when manufacturing by hand depends on the thickness of the thread required, when using a mechanized system the reeling machine will control automatically the required standard thickness. As each cocoon releases its last piece of filament the worn and withered body of what was intended to become the wondrous flying creature slips silently away, unnoticed and unmourned.

Broken or waste filaments and dam-aged cocoons are retained, treated and combed, to be processed into yarn mar-keted as 'spun' silk which is inferior in character to the 'reeled' product and much cheaper. In common with all other 'animal production' systems, nothing is wasted if it can be sold.

Acid Another product, now almost entirely replaced by nylon, was 'silkworm gut'. Immediately before the cocoon stage, pupae were killed by immersion in an acid bath. Their bodies were opened and the thread which was intended to build the cocoon, was removed from their silk glands. This 'gut' was once favoured by surgeons for stitching and by anglers for lines.

A l imited number of pupae are allowed to complete their chrysalis stage, the resulting silk moths being the stud bank for laying and fertilizing eggs to produce future generations of silk-worm.

The tropical silkworm favoured by Thailand is a natural, hardy creature quite capable of surviving in the wild state. Much different, and emphasizing the comparisons with other forms of intensive farming, is the larva favoured by the industrialized mass production techniques of China and Japan. Here we see selectively bred creatures aimed at maximum output for minimum input, and the adult moths retained for 'repro-duction purposes', being too fat to fly as the best fliers do not produce as much silk.

Land which could be used to grow food has been given over the centuries to mulberry trees

Objections The major vegan ob jec t ions to this industry are the exploitation of the silk-worm for frivolous purposes, the mass killing of pupae, and the cynical manipu-lation of a natural creature into a conver-sion machine which is intended to be commercially efficient. Even so, the con-version ratio is a meagre 1 kilogramme of silk for each 200 kilogrammes of mul-berry leaves consumed by the larvae.

In common with western factory farming techiques the main areas of silk production are capital-intensive, mecha-nized, automated and soulless. Even the terminology — 'stifled' for killed, 'crop' for pupae — echoes the denial that we are dealing with living creatures which, in this case, are even more awe-inspiring when one considers their metamorphic life-cycle. Disease-tested eggs hatched in temperature-controlled environments invoke even more strongly the feeling that here, in miniature, is a reflection of the demonic animal rearing systems we campaign against in our own country.

Furthermore, the Third World is

being abused. Land which could be used to grow food has been given over the centuries to mulberry trees. In Thailand, where the traditional peasant farmers eke a living, the contemptuous attitude of affluent Europe is even more evident. Cereal prices in the 1970s were kept arti-ficially high by European subsidies so EEC livestock farmers saw cassava as a cheaper alternative feed for 'their' ani-mals. With EEC encouragement many Thai silkworm farmers turned to grow-ing cassava for a living. Changes to the Common Agricultural Policy (CAP) now threaten to reduce the demand for cassa-va grown in the Far East and destroy the livelihoods of the already poverty-strick-en Thai farmers.

The first real alternative was made available to the general public

Alternatives A process for producing fibres f rom plant cellulose was patented in 1883 by Sir Joseph Swan, an English physicist but proved more expensive than silk.

When disease was virtually wiping out the French silk industry and Louis Pasteur was searching for a cure his assistant, Count Hilaire de Chardonnet, began to pursue the idea of producing a fibre to replace that from the silkworm. The method removed the plant cellulose from mulberry leaves, resulting in nitro-cellulose which is soluble in ether.

In 1890, after some quarter-of-a-cen-tury, de Chardonnet's wife wore a ball-gown made of the new fabr ic — Chardonnet silk. Fourteen years later Courtaulds produced the first commer-cial Chardonnet silk and by 1924 the fabric was retitled 'rayon'. The first real alternative was made available to the general public.

Many other substitutes are now avail-able. Cellulosic fibres such as viscose rayon and acetate rayon are made from wood pulp and other plant-based fibres from seaweed, peanuts, maize, et al. Synthetic fibres now include nylon, pro-duced from minerals; polyester f rom petroleum spirit — including Terylene and Dacron; and acrylic f rom oil and coal — including Courtelle, Orion and Dralon.

Unless you agree, unlike me, with Peter Singer's utilitarian attempts to draw a line on the evolutionary scale below which sentiency is of no concern then silk, like the honey question, is one that vegans must be prepared to address.


%

Fundraising Money Box

Our grateful thanks go to those of you have made donations or have

offered to undertake money-rais-ing events for the Society. Every effort , no matter how small, helps the Society to spread its urgent message.

Club Draw The immediate success of The Vegan Club Draw has taken us somewhat by surprise. To date, the Club Draw Organizer has received 134 entries; new entries arrive at the office daily. In just two months, the first prize has risen to just under £30. Next stop £100? It's up to you! The more who join the greater the prizes. Simply complete the form on the opposite page or send a separate sheet with the information requested.

Annual Draw Our annual Grand Cruelty-Free Draw is progressing well; we have covered our costs (includ-ing prizes) and are now in the profit zone. Last year this impor-tant fundraising event made c. £2,500. You can help us exceed this figure by selling the tickets supplied previously or requesting further books by ringing

the deadline for receipt of monies and ticket stubs in the (new) office has been extended to 16 June 1990. Alternatively, stubs and monies may be handed in at the Vegan Society stand, at the national Living Without Cruelty Exhibition, before 4pm on Sunday 17 June.

With this issue members and asso-ciates will find their Vegan Society Supporter's Money Box — just the place for inconvenient loose change! Perhaps the Box does not resemble its description at this stage — but it soon will!

After you have assembled the Box, place the example paying-in slip — also included with this Vegan — inside it (for safe-keep-ing). When you have saved at least £12, pay the money into the Vegan Society's account at your nearest National Westminster Bank — using the example paying-in slip as a guide. Write your name and address on the back of the stamped counterfoil you will be given and return it to the Vegan Society office by 31 October. This will count as your free entry into a raf-fle for a Christmas hamper!

SPONSORED EVENTS

Eastbourne Ten Vegan volunteers — preferably willing to be sponsored — are required to run in this ten mile team event to be held on 7 October 1990. Further informa-t ion:

Mike Paterson Mike has kindly offered to raise money for the Society by running the Cambridge Half Marathon (13.1 miles) on 15 July 1990. Members and associates will find a sponsor form enclosed. P return completed forms to:

Nationwide Run A nationwide half marathon for vegans and vegetarians will be

held in Shipley Country Park, nr. Ilkestone on 13 October 1990. As well as runners, 60 helpers are needed. Once again, it will pro-vide an ideal opportunity to raise funds for the Society. Organizer:

Walk for Life' A sponsored walk for the Society is scheduled to take place in Middlesborough, Cleveland at the end of August. Further informa-t ion: Cleveland Action for Animals, The Charity Shop, 32 Lowthian Road, Hartlepool, Cleveland.

LWCE The national Living Without Cruelty Exhibition (Kensington) is nearly with us again, providing an excellent means by which to disseminate and acquire informa-tion, meet old acquaintances — and gain revenue at the same time. Volunteers are required to help on the Sociey's stand (48-4 ring

Cat Collars Non-leather safety-release cat col-lars are available for £1.00 for two plus a 20 pence stamp. All profits to the Society. Please state: size or age of cat/s, colour/s, your address and telephone number. Orders to:

New T-Shirt Katz Go Vegan will donate 5% of the proceeds of its new 'You Are What You Eat' t-shirt to the Society [see back cover].

HELP THE VEGAN SOCIETY Arrange your household/business insurance through us and we will make a donation to the Vegan Society on your behalf. When your renewal is due write to us at:

Kappa Green Cover Ltd., FREEPOST, London SE1 2YZ

Giving your name, address, renewal date and naming the Vegan Society. On all types of insurance arranged through us, we donate 20% of our gross commission to a charity or green group of your choice.

CLUB DRAW RE SULTS March 1990 1st 75 Mr H.J. Podd £31.50 2nd 83 Joan McWilliams £18.90 3rd 11 Jill Dennett £12.60

April 1990 1st 48 Kath McDonald £49.88 2nd 18 Peter Jay £29.93 3rd 132 MrsD.M. Neill £19.95


The Vegan Society GRAND

CRUELTY-FREE DRAW 1990

First Prize • £1000 Second Prize • £250 Third Prize • £100

Plus 10 consolation prizes of £10 The draw will take place at 4.00pm on

Sunday 17 June 1990 at the Living Without Cruelty Exhibition, Kensington Town Hall, London.

Requests for books of Grand Cruelty-Free Draw tickets should be directed to:

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

Ticket stubs and monies must be returned no later than Saturday 16 June 1990

E X T E N D E D D E A D L I N E !

F O R A G R E E N A N D C R

LIVING WITHOUT CRUELTY E X H I B I T I O N

KENSINGTON TOWN HALL

HORNTON STRST UMDON WS

JUNE 15™-17™ 1990 ENTRANCE — E1.50 (FRJOW) (2J8 (UTUNMY t SJNMf) CHILDREN (UNDER 15) FREE

7 CtiTLE SHEET, TIIIIIIIE, KENT III 111

The Vegan CLUB DRAW

Cash prizes every month!

If you enjoy a bit of a flutter why not help the Vegan Society at the same time? Each month, three cash prizes will be drawn comprising 50% of that month's pool. The monthly stake is just £1.50 and you can enter as many times as you wish! On the last working day of each month, the winning entries will be drawn. Just complete the application form below and enclose your remit-tance for 3, 6 or 12 months as required. Don't worry about forgetting to renew — you will be reminded in good time! All results will be pub-lished in The Vegan. X

The Vegan CLUB DRAW

Name Address

Postcode Tel.No. Please enter me for stake/s for months I enclose cheque/PO payable to 'The Vegan Society' for £.

3 MONTHS (£4.50 per stake) 6 MONTHS (£9.00 per stake) 12 MONTHS (£18.00 per stake)

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

This form may be photocopied

RlflS • GREEN 8001 ERIR ESEIRRIRNISM • IRCRNIC Hi ( RiER • ENVIRONMENT RIENIEV RIISENIEI CRRIS AT I) R A I MEDICINES RIEITVEIEE PEREOMf RIE TRICRE INVESTMENT IIMUNE M EII CR I RESERRCR REE GREEN EIEI FESTIVAL EMONSTRRTIONS • LECTURES 0 0 0 ( 0 0 0 RNI 11T S MORE T H E L I V I N G W I T H O U T C R U E L T Y E X H I B I T I O N


adjourned

A G M REPORT

5 MAY 1990, DR JOHNSON HOUSE,

FRIENDS MEETING HOUSE, BULL STREET, BIRMINGHAM

President and A G M Chair Arthur L i n g w e l c o m e d 30 m e m b e r s and associates.

Cr i tch leys were reappointed as the Society 's auditors. No outstanding pro-posals for resolution or items for AOB w e r e d e a l t w i t h — all h a v i n g b e e n wi thdrawn by the proposers/seconders or e f f ec t ive ly wi thdrawn by the pro-posers ' / seconders ' non-attendance.

T h e m e e t i n g agreed with Counc i l

t ha t in v i ew of the t ime that had elapsed since the first part of the AGM, there would be little to be gained by electing a deputy president. All exist-ing vice-presidents were re-elected; no new nominations were offered.

After the meeting members, associ-ates, and Council members discussed mat ters re la t ing to the proposed re-i n t r o d u c t i o n of a Vegan Con tac t Network.

Apologies — Apologies were received from Paul Appleby, Sandra Battram, Lyndsay and Barbara Gamsa-Jackson, Ten Richardson and Julie Walker

Catering — The Chair thanked Pure Food Catering for once again providing lunch and refreshments

Stalls — Stalls were held by the Vegan Society, Whole in the Wall and Harry Mather (Vegan Views)

© VftKklWcMtK

The Vegan, Summer 1990 16

r

atest invention slicetLhread

100% vegetable marganne Now Becoming Available in your local supermarket


SUMMER DAYS

OPEN AIR EATING WITH 'CARING COOK' JANET HUNT

Although we tend to think of a picnic as a meal eaten whilst sitting on the ground, according to the Oxford English Dictionary it could apply to any repast taken out of doors. A candlelit dinner on the patio, for example. Or a barbecue in the garden, a sandwich on the beach, even a snack up on the roof! And if this summer is anything like the last one, you may well get a chance to try them all.

Picnics eaten away from home should always be kept as simple as possible. Use ingredients that won't disintegrate en route, nor wilt in the heat, and pack them in rigid containers (such as polythene boxes). If they can be eaten with the fingers or a single fork, so much the better. Remember too to take with you a sharp knife, plenty of napkins, salt and pepper, and something to quench everyone's thirst.

Though you can be more adventurous with the picnic you plan for your own garden, it's still a good idea to choose your menu carefully. Unless you have some way of keeping the dishes hot, aim for mostly cold foods with maybe one fresh-from-the-oven main dish. Items that need to be very cold — such as sorbets — can be almost as much of a problem. As

your kitchen may well be some way from where you're dining, don't serve too many different dishes (nor too many courses — think of carrying all those plates back and forth, not to mention the washing up!). If possible, set up a side table somewhere nearby on which you can put the food to be served, and later, the used dishes.

Most important of all, don't put off until tomorrow the picnic you could have today! It isn't necessary to do a special trip to the shops — just dig around in the cupboard and fridge. Some bread, crispbread or oatcakes, a few vegetable sticks and tomatoes, nut butter or ready-made vegan pat6, a plastic container of raisins, some fresh fruit — what more could anyone ask?

Two meals plans are given here. Menu 1 is quick and easy, and ideal for the spur-of-the-moment picnic when you can't resist the lure of the countryside. Menu 2, though still relatively simple, gives you some idea of what you might serve at a dinner party out on the patio. All recipes are for four average servings. An asterisk before a dish indicates that a recipe is supplied.

SPINACH QUICHE For pastry:

8 oz (225g) wholemeal flour good pinch of salt

4 oz (115g) vegan margarine approx. 2 tablespoons cold water

For filling: 1 lb (445g) fresh spinach, washed and shredded

2 tablespoons vegetable oil 1 large onion, chopped

4 oz (USg) mushrooms, sliced 12 oz (340g) tofu, pressed to remove excess water

1/2 tablespoon dried dill, or to taste fresh parsley

seasoning to taste 2 tablespoons sunflower seeds

Sift together the flour and salt. Use finger tips to rub in the margarine to make a mixture like crumbs. Add just enough cold water to bind it to a dough, knead this briefly, then wrap in cling film and leave in the fridge for 30 minutes.

Meanwhile, cook the spinach gently in a saucepan, preferably steaming it, until just soft. Drain and set aside. Heat the oil and fry the onion until it begins to soften, then add the mushrooms and cook a few minutes more. Either mash the tofu, or blend it to make a thick purge. Add dill, plenty of finely chopped parsley and seasoning. Stir in the spinach mixture.

On a floured board roll out the pastry, then use it to line a medium sized flan dish (or ring standing on a baking sheet). Pour in the tofu and spinach, smooth the top, sprinkle with seeds. Bake at 375 °F/190 °C (Gas Mark 5) for about half an hour, or until the pastry is crisp. Serve hot.

M I X E D G R E E N S A L A D W I T H C R E A M Y G A R L I C D R E S S I N G

1 bunch watercress, washed and trimmed a small endive (or other lettuce), washed and coarsley

shredded 1 large chicory, cut into chunks

1 cucumber, sliced 1 small radicchio (or other red lettuce), washed and

coarsley shredded 1-2 tablespoons stuffed olives, halved

alfalfa sprouts For dressing:

2 tablespoons wine vinegar

I T A J ^ I H J V J l H h

•Curried Lentil Pate Wholemeal baps

Vegetable fingers (celery, carrot, pepper, fennel) •Summer Pasta Salad *Spiced Apple Cake

Fresh fruit

C U R R I E D L E N T I L P A T E

3 tablespoons vegetable oil 1 clove garlic, crushed 1 medium onion, sliced

1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric

6 oz (170g) split red lentils approx. 1/3 pint (200ml) water

2 oz (55g) creamed coconut, grated

Heat the oil and gently fry the garlic and onion for 5 minutes. Stir in the spices and continue cooking for 5 minutes more.

Add the lentils and just enough water to cover. Bring it to the boil — then lower the heat and simmer until the lentils are soft — this can take anything from 10 minutes to half an hour. Add a drop more water if necessary but don't let the mixture get too sloppy.

Drain off excess moisture, then stir the coconut into the lentils, mixing well. Press into a small dish or plastic container, smooth the top. Chill.

S U M M E R P A S T A S A L A D

6 oz (170g) wholemeal pasta shells 1 large green pepper, chopped

4 large tomatoes, chopped 4 small spring onions, chopped

1 courgette, sliced 2-3 tablespoons cooked peas

2 oz (55g) walnut pieces vinaigrette dressing seasoning to taste

fresh basil if available

Drop the pasta shells into a pan of boiling water and cook for 8-10 minutes, or until cooked but still firm. Rinse under cold water, drain well and put into a bowl.

you prefer). Add just enough dressing to coat very lightly and toss. Season well. Shredded fresh basil leaves go well with this salad. Serve from one large bowl or plastic box, or divide between four small containers.

S P I C E D A P P L E C A K E

1 lb (445g) cooking apples, peeled and sliced 4 oz (115g) vegan margarine 4 oz (115g) raw cane sugar

4 oz (115g) sultanas 2 oz candied peel

2 level teaspoons bicarbonate of soda 1 tablespoon boiling water

8 oz (225g) wholemeal flour 1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves 1/2 teaspoon ground allspice

Cook the apples in the minimum of water. When they are soft, mash to a purge and drain very well.

Cream together the margarine and the sugar, then add the apple pur6e to make a thick mixture. Stir in the fruit. Mix the bicarbonate of soda with the water and add this also.

Sift together the flour and spices and blend with the first mixture. Pour it into a very well greased cake tin, smooth the top, and bake at 350 °F/180 °C (Gas Mark 4) for 45 minutes to an hour. Test the cake with a sharp knife to check when it is cooked — if the knife comes out sticky, give it a little longer. Cool then pack the cake as it is, and cut into wedges or slices when needed.

Those with a sweet tooth might like to use extra sugar. Or slice the cake through the middle and sandwich with a tahini and maple syrup cream.

MENU TWO Chilled Peanut Soup

•Spinach Quiche Potato and Broad Bean Salad

•Mixed green salad with creamy garlic dressing Strawberries and cashew cream

•Petits Fours

approx. 6 tablespoons oil, preferably olive 1-2 cloves garlic, crushed and then finely chopped

approx. 2 tablespoons tahini

Mix together all the salad ingredients in a large bowl. Combine the wine vinegar, mustard, oil and garlic, and shake

to blend thoroughly. (This is easiest if you put them into a screw top jar.) Stir in enough tahini to give the dressing a creamy texture. Taste it and adjust the texture (by adding more oil and/or tahini) if necessary. Pour the dressing over the salad at table, using just a spoonful or two. Those who want more can then help themselves.

P E T I T S F O U R S

One 2 oz (55g) almonds, ground

2 oz (55g) raisins, minced or well mashed 2 oz (55g) dates, minced or well mashed

desiccated coconut

Two 2 oz (55g) sesame seeds

1 oz (30g) soya flour syrup to bind, preferably maple

Three 4 oz (115g) dried apricots, washed, dried and minced well

or mashed 2 oz (55g) wholemeal cake crumbs

2 oz (55g) mixed nuts, coarsley chopped undiluted soya milk

All these sweets are made in much the same way, and can be varied to include ingredients you have handy or prefer.

Mix the ground almonds, raisins and dates, making a mixture like a firm dough. Break into even sized pieces, roll them into balls and coat with desiccated coconut.

Stir together the sesame seeds and soya flour, then use just enough syrup to make the mixture stick together. Break into even sized pieces and shape as you like. If the mixture is sticky to touch, coat the pieces in more sesame seeds, or in coconut.

Mix the apricot purge, cake crumbs and nuts. Add a few spoonfuls of undiluted soya milk to make a dough then set this aside to allow it to become more firm. Shape into individual sweets.

Either arrange the petits fours on a plate as they are, or put them first into individual paper cases. You can decorate them, if you like, by topping each one with a whole almond, a cherry, a walnut — whatever you like.

MEMBERSHIP APPLICATION Why not support — or perhaps just find out more about — those working positively towards an end to all an'mal abuse and the widespread adoption of a more ecologically sound way of life? Simply fill In the form below Please tick as appropriate: Q PLEASE SEND ME A FREE VEGAN INFORMATION PACK — for which I enclose a stamped addressed envelope. • I WISH TO BECOME A MEMBER of the Vegan Society Ltd and undertake to abide by its rules as set out in the Society's Memorandum and Articles of Association*. I declare that I am a prac-tising vegan. •Available on request for £2.00 ind. pip or may viewed without charge at the Society's registered office. • I WISH TO BECOME AN ASSOCIATE of the Vegan Society Ltd. Although not a practising vegan, I agree with the Society's aims and would like to support its work. I enclose payment as follows (please tick as appropriate): Cheques/POs should be made payable to: The Vegan Society Ltd

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linking

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For those who would like to make a bequest to the Society the following form of words is suggested:

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

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The Vegan, Summer 1989

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THE VEGAN READERSHIP SURVEY

IN DECEMBER LAST YEAR, 4 , 5 0 0 COPIES OF THE VEGAN READERSHIP SURVEY WERE DISTRIBUTED WITH THE WINTER 1 9 8 9 VEGAN\ 7 6 1 ( 1 7 % ) WERE RETURNED.

WHILST IT WAS NOT AN OVERWHELMING RESPONSE THE RESULTING DATA DOES SEEM TO ACCORD WITH INFORMATION GAINED ON AN INFORMAL BASIS AND IS, THEREFORE,

A USEFUL SOURCE OF REFERENCE. THE FOLLOWING IS A SUMMARY OF THE MORE SIGNIFICANT FINDINGS.

(NB. A number of respondents chose not to answer one or more questions)

Personal Sex. 46% of respondents are male; 54% female Age. The vast majority, 70%, are aged between 18 and 44. Occupation. As expected, unwaged/low income readers

figure prominently. 40% describe themselves as unemployed, student, retired or houseperson; whilst 14% are in jobs associated tradi-tionally with low pay — cler-ical worker and shop worker.

Income(pa). 41% receive less than £4,999. 25% receive between £5,000 and £9,999.

The Vegan Content. The five most liked items are: News (702), Information (689), Shoparound (657), Postbag (656) and Young Vegans Go For It (649). Rating. 86% think The Vegan is very good or good.

Only 1% think it is poor or very poor. Suggestions. The most popu-lar requests (in descending order) are: More on nutrition; a gardening column; more on children/babies; more let-ters/debates; more informa-

tion on supermarket prod-ucts; less of a 'holier than thou' approach; more on ethics/philosophy; more on ecology; a day in the life of 'ordinary' vegans; informa-tion on clothing/footwear.

General Duration. 40% of vegans have practised veganism for 2-5 years; 22% for 6-9 years and 18% for 10-19 years. 1% have been vegan for over 40 years. Motivation [for adopting veganism]. Animal rights accounts for 63% of selec-tions; next comes health — 16%.

Publicity. 27% of respon-dents first became aware of the Society via a non-Vegan Society publication; next comes friend/relative/col-league —26.5%; and then The Vegan —15%. Organizations. 210 respon-dents are members of the Vegetarian Society(UK).

Magazines. 306 respondents read The Vegetarian; 126 — Vegan Views; 84 — New Leaves.

The Vegan Society Membership [reason for joining]. To support the pro-motion of veganism accounts for 52% of selections; to keep abreast of new vegan prod-ucts/developments — 23%.

Local Vegan Contacts/Groups. 47% would like to be involved. Alternative Vegan. 54% would accept an alternative if it would reduce costs.

Guidance for Council. The most popular suggestions (in descending order) are: Co-operation with the Vegetarian Society/others; new promo-tional goods; more publicity;

stop sniping at the Vegetarian Society/others; Parliamentary lobbying; produce a video; advertise on TV and in national newspapers.

The Council, Editor and Vegan Advisory Committee are considering the results of the survey and, where practicable, will act upon the results. Council would like to thank all of you who took the trouble to complete a questionnaire.

21 The Vegan, Summer 1 9 9 0

Breaking the Link DAVE SPENCE EXPLORES CRUELTY-FREE FOOD FOR

CATS AND DOGS . . .

The meat pet food industry must be one of the most loathesome around; whether the company is

one of the massive multinationals (Mars Inc. make Bounce, Whiskas, Pedigree Chum etc.) or a smaller independent one, the sources and ingredients of neatly packaged tins of ' food' are little short of sickening.

Cruelty-free pet foods are far cheaper

Dogs' Dinners The largest distributor of vegetarian

and vegan dog foods is Happidog, a company based near Pres ton, Lancashire. From the humble beginnings of transporting a solitary bag around var-ious dog shows 12 years ago, Happidog

is now a thr iv ing business, even exporting some of its goods.

Dennys Haigh, the owner of Happidog, used to work in the meat pet food industry and has plenty of horror stories to tell about metal ear tags and shards of splintered bone getting into 'food'. It was he who formulated the current mixture of texturized

vegetable protein (TVP), bar-ley, maize, wheat, oils and v i tamins that make up Happidog. It is a recipe that

has found favour with over 500 veterinarians up and down the UK, all of whom recom-mend Happidog, particularly as a relief for dogs suffering from indigestion-relat-ed problems. Happidog has met with such success in fact, that every veteri-nary wholesaler in the country now stocks it in either tinned or dry meal form. Dennys Haigh claims that with Happidog you can feed a German Shepherd for 6 weeks on £11.50; about 50% cheaper than a standard meat pet food diet. If you obtain Happidog via their mail order system then it may cost you extra, but it will still work out cheaper for you and much healthier for your dog . The f i rm also produces Happipup (!) meal for younger dogs.

Diarrhoea, skin disorders, obe-sity and pancreatic problems can all be treated or prevented with a cruelty-free dog diet

The Watermill in Penrith, Cumbria produces healthful flour for human use but also makes a dog meal from maize, bran soya, oats, wheat and barley.


There is no doubt, for example, that some of the slaughter house by-products that go into pet foods are diseased meat. Growth hormones, antibiotics and other chemicals resulting from intensive farm-ing also find their way into an average pet's daily diet. The food is of such low nutritional value that the animals proba-bly wouldn't eat it anyway, were it not fortified with vitamins and minerals as we l l as b e i n g s u p p l e m e n t e d wi th f l a v o u r s and ( fo r the pet owners , of course) colourings.

The economics of the pet food meat trade are equally nauseous. If it weren't for the ease with which the meat industry unloads its sur-plus upon the pet food market, the price of meat for human consump-tion would rise dramatically. Thus, although feeding your pet may be your only link with the animal product-consuming public, it is nevertheless a considerable one.

Natural? Some argue that it is wrong to impose human morals upon animals that are traditional carnivores. Of course, we must then ask whether it is natural to keep pets at all, to train and adapt them to what we see as acceptable behaviour in our homes. The fact is that millions of people do share their lives with domesti-cated animals and it has now proven per-fectly feasible to feed dogs and cats on cruelty-free foods. Apart from improving your animals ' health and being much more pleasant to handle, cruelty-free pet foods are far cheaper than nipping down to the supermarket every couple of days to buy cans of Pedigree Chum and the like.

Presently it is only available in the north of England and southern Scotland, but a national mail order service is available from the address below.

Finally, The Green Ark Company, also based in Cumbria, produce a high quali ty dog meal that sounds good enough for us to eat: carrot , carob, sesame powder and poppy meal are all listed in the ingredients. The Green Ark people are dedicated vegans whose ide-ologies rather than commercial interests have led them to formulate their cruelty-free dog food.

I began to feed my dog on a cruelty-free diet a year ago. He adapted to it immediately and since then he's lost his excess weight and his coat has devel-oped a new, deeper sheen. Only he knows how much healthier he is inside.

Feline Nutrition Cats, if you'll excuse the pun, are a different kettle of fish. They need more protein and fat (especially a

fatty acid called arachidonic acid) than there is a vegetarian diet and so require supplements. They are also

unable to convert carotene into vitamin A, thus they require it in a p re formed source. Taurine is

another nutrient essential to cats that is not present in plants.

Due to all the above reasons, a whole-some and nutritious animal-free cat food has only recently been developed in America by Barbara Lynn Peden from a company called Harbingers Of A New Age. It is a supplement called Vegecat, designed for you to mix with over a dozen different and easy recipes that you make up for your cats.

Felines are more likely to resist a change in their diet, so the producers of Vegecat recommend a gradual introduc-tion of a cruelty-free diet: begin by mix-ing the supplement with a normal meat one. Then reduce the meat and increase

the Vegecat over a week or so. Cats are notoriously fussy; some refuse changes of meat-based brands, which becomes more understandable when you realize that companies have had charges of lac-ing their products with addictive sub-

Companies have had charges of lacing their products with addictive substances levelled at them

stances levelled at them. Persistence and persuasion via adding TVP or even tomato sauce have proved successful in changing a cat's diet.

Vegecat is at present the only com-plete cruelty-free cat diet on the market. It is available in this country from Katz Go Vegan at the address below. You can also obtain leaflets, books etc. with fur-ther information on vegan cats and dogs from the Green Ark Company, Katz Go Vegan and Harbingers Of A New Age.

There you have it. It is perfectly feasi-ble to feed felines and canines a cruelty-free diet. Of course some pet-owners might be uncomfortable with altering their cats ' or dogs ' carnivorous diet, which they would follow in the wild anyway. On the other hand, most domes-t icated pets are many genera t ions removed from being wild, and concerned pet owners will be glad to never have to open another tin of meat. For many peo-ple, cruelty-free pet foods may be the opportunity to break their last direct link with the meat industry.

Useful Addresses • Happidog Pet Foods, Bridge End, Brownhill Lane, Longton, Preston, Lanes. PR4 4SJ. Tel. 0772 614952

• The Watermill, Little Salkeld, Penrith, Cumbria CA10 INN. Tel. 0768 81 523

• The Green Ark, Low Flatt, Alston, Cumbria

• Katz Go Vegan, Box 161, The Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA

• Harbingers of a New Age, PO Box 146, Swissholme, Oregon, OR 97480 USA

CALLING A U T H O R S &

The Editor invites authors, artists and

cartoonists to submit material for possible publication in The

Vegan. Negotiable fees payable for

work of suitable quality.

Please write to: The Editor, The Vegan,

7 Battle Road, St Leonards-on-Sea,

East Sussex TN37 7AA.

MSS or other original work submitted to be

accompanied by an SAE.

^ K A T Z VGO

VEGAN Vegecat and Vegekit (vegan supplements), combined with recommended homemade recipes, provide your cat with all the necessary nutrients for a healthy, balanced diet.

5.5 oz Vegecat (10 weeks supply) £5.85 5 oz Vegekit (6 weeks supply) £5.36

Recipe sheet provided. Cheques/POs payable to: Katz Go Vegan Orders to: Katz Go Vegan, Vegan Society, Box 161, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA

W A N T E D Person to sell advertising space in

The Vegan from home. Must have experience in advertising/

telephone sales.

Interested? Please ring the Advertising Manager,

Richard Farhall, for an informal discussion on 0424 427393.


Reviews

Animal Experimentation —the Consensus Changes (Ed.) Gill Langley Macmillan Press £10.95 Pbk, 260pp

I was hoping to find a book which gave an uncompromis-ing view of the anti-vivisection case. No such luck!

Mary Midgley and Tom Regan competently discuss the philosophy of animal rights and Clive Hollands gives a compe-tent survey of research which many would consider 'trivial'. He decides that it will be impossible to end all vivisec-tion overnight and judging from the rest of the book this is not surprising.

Margaret Rose and David Adams discuss the evidence for pain in animals. Just as vivisec-tors extrapolate from animals to humans, these two perverse-ly extrapolate from humans to animals. Admittedly they point out that some species differ-ences exist, but so do vivisec-tors!

Erik Millstone 'unapologet-ically' says humans are more important than animals and some vivisection is ethically legitimate. Declining to discuss medical research, he concludes that animal toxicology studies are not very reliable.

Robert Sharpe sits firmly on the fence with competent scien-tific examples which are all immediately emasculated by repetitive comments relating to vivisection: [reviewer's empha-' sis throughout] "could con-fuse", "could be invalid", "may simply not be relevant", "generally poor quality of ani-mal models", "animal experi-ments are generally bad sci-

ence" — all suggesting that vivisection is sometimes valid and useful. As long as people believe this, vivisection will continue. Despite their proven track record he totally ignores biohazard aspects. A shame, because a biohazard scare in the USA has just caused the government there to ban all research-primate imports for a year, saving upwards of 20,000 lives and proving the impor-tance of biohazard arguments.

Martin Stephens accepts that vivisection has a part to play in medical research, but gives a fair outline of 'alternatives'. I take issue with his 'welcome' of fertilized hen's eggs as a refinement of the Draize test. When is an animal not an ani-mal?

David Morton says anti-vivisectionists cause vivisec-tion. Apparently much repeti-tion of experiments is caused by anti-vivisectionists' abstracts of published papers, which prevent scared researchers publishing full details of their work! He says vivisection is invaluable and transgenic animals should increase greatly its validity and reliability!

Gill Langley outlines how students and researchers become desensitized and dogma perpetuated. Saying that a philosophy of 'animaJ rights' is the way forward she criticis-es the lack or ethical/philo-sophical debate in scientific journals. Personally, I think this is a dead end area because the opposition believes it has equally convincing ethical/ philosophical arguments.

Judith Hampson closes with a competent overview of vivi-section legislation around the world, but concludes that humans do benefit from vivi-section.

Gill Langley concedes she has published views which clash with her own. Why didn't she ask at least one abolitionist to contribute a chapter? Does she agree with Morton, who says "Abolitionists are rarely productive allies"? As an unashamed abolitionist, I believe this book will not end vivisection. It will prolong the debate, whilst animals suffer and die in laboratories. • Bill Bingham

The Young Person's ving the

oung i Guide to Sa Planet (Eds.) Debbie Silver and Bernadette Vallely. Virago Press £2.99 Pbk, 120pp

Although this book is aimed specifically at young people, it is also an extremely helpful introduction to 'green issues' for people of all ages who are wanting good, sound informa-tion, and constructive ideas of how they can help to protect the planet.

Over a hundred wide-rang-ing areas of environmental con-cern are dealt with clearly and succinctly including: energy conservation, modem agricul-tural practices, pollution, soil erosion, feeding the world's hungry, the greenhouse effect, the use of pesticides and de-forestation. These are divided into sections, and at the end of each section positive ideas are given of what can be done to remedy the situation.

The two areas that give me special pleasure are the links made between animal rights and environmental issues, and the convictions expressed about the totality of life. The book emphasizes that every-thing we do is interconnected, every breath we take makes us part of the complex, living enti-ty that is the world, and that every act has a consequence. 'Looking after plants and ani-mals as well as other human beings and trying to make sure that our lives don't damage theirs' is well said and cannot fail to make an impression upon young minds.

Strong recommendations are made for a vegetarian diet — or at the very least, for reduc-ing the amount of meat eaten on environmental, ethical and health grounds, and in order that more people may be fed.

From the vegan standpoint we are reminded that dairy cows are regularly impregnated to ensure their milk supply will not dry up. The Cruelty Free Shopper is recommended for caring consumers.

Condemnation of the fast food industry both in content and packaging; highlighting methane (from ruminant ani-mals) as one of the most harm-ful of the greenhouse gases; advice about organic garden-ing; warnings about noise pol-lution and the health hazards of watching too much television — are just some of the issues mentioned in this remarkable little book.

However, we are not left with a feeling of impotence and hopelessness because the advice given of what we can do, individually and collective-ly, is so helpful and construc-tive. This book has a great deal to offer on many levels, and I am delighted that the links between the exploitation of ani-mals and the exploitation of the planet are made so strongly because it is essential that young people are left in no doubt about the connection. • Ann Harriman

E — THE

G R E E N AGE DIET

The Green Age Diet Rose Elliot Fontana £3.99 Pbk, 242pp

Asked to write a book on slim-ming, Rose Elliot decided to delve deeper and push her readers on to a closer look at the food we eat and its conse-quences. As the title suggests, the book encourages awareness about a great deal more than the dial on the bathroom scales; it advocates a (nearly) vegan diet to keep our bodies and their environment functioning healthily.

The first half of the book discusses present hazards —


the pesticides and antibiotics routinely used in farming, the food wastage inherent in pro-cessing grains through animals and the damage done to our bodies by a high fat, high pro-tein, low fibre diet. Good, broad nutritional advice follows, with an introduction to the whole-food store cupboard and some advice about water filters, cook-ing utensils, etc.

The Green Age Diet is aimed at the potential convert from the meat and potato school of cookery and has a useful 'Getting Started' chapter with an 8 week change-over action plan. This combines the intro-duction of new foods with rec-ommendations about using recycled and/or environment-friendly products and the local bottle bank. The information is generally well researched and has been verified by Friends of the Earth, although there are the odd statements which I thought a little over the top, and which might as a result weaken her arguments. When discussing cooking utensils, for example, she advises the replacement of aluminium pans because "the aluminium can leach out and cause brain disorders such as Alzheimer's disease". Now, I'm aware that there's thought to be a link between aluminium and Alzheimer's, but I did find this a little simplistic and scaremon-gering. Should a meat-eating sceptic decide the same, s/he might feel that (accurate) state-ments elsewhere in the book are similarly exaggerated.

A 14 day eating plan, using the recipes which form the sec-ond half of the book, is the basis of The Green Age Diet. Would-be-slimmers follow the same plan, but omit high calorie foods. The emphasis throughout is on raw/lightly cooked foods, and the recipes are simple, easy to follow and — apart from the inclusion of honey — vegan.

My only other criticism of the book concerns the Quick Slim Diet Plan, included for those who get bored with slow sensible diets, and inspired by the Rice Diet created by Dr Walter Kempner 50 years ago. My concern lies with his ideal weight charts — reproduced in the chapter — which are very low indeed (a woman at 5' 7" is given a goal weight of 8st 41bs!). These goal weights and day by day weighing scale watching can't be too good for

morale. Unless, of course, you lose a stone in a fortnight like Rose Elliot did, and it stays off. • Gillian Egan

Animals and Cruelty and Law Noel Sweeney Alibi* £6.95 Pbk + £1 p&p, 119pp

Well worth reading to obtain an understanding of the develop-ment and scope of the 1911 Protection of Animals Act which is used, as Noel Sweeney informs us, in 90% of RSPCA prosecutions. So if you receive RSPCA Today it will enhance the rather dry prosecution reports. Charted in the book is the rise of society's conscious-ness in respect of cruelty to ani-mals as evidenced by Richard Martin's 1822 Ill-Treatment of Cattle Act, later replaced by the 1911 Act; since when, in the words of the author: "Generations of Magistrates and Judges (who) held the future of animal welfare like sand in the palms of their hands; in applying the law . . . spread their fingers." Milestones of case law in this process are chronicled.

The law regards all animals as property and the 1911 Act offers no protection to laborato-ry or wild animals and virtually none to farm animals. Noel Sweeney touches on all these, explaining their relationship to the Act.

With farm animals, I was pleased that due tribute was paid to Ruth Harrison's Animal Machines, a masterly expose of the cruelties down on the farm, which resulted in an official committee under Professor Brambell; it recommended five freedoms for farm animals — to turn around, groom themselves, get up, lie down and stretch

their limbs. All regrettably ignored because farmers' and meat retailers' profits would be jeopardized!

Towards the end of the amusingly entitled chapter 'Dead in Tooth and Law', Noel Sweeney puts forward some sound proposals for the replace-ment of the current Act — the paramount principle being the protection of the life and well being of any animal (presum-ably from human or human-inspired violence, though this is not specified). But given his view that the 1911 Act could have been "the cornerstone of animal welfare", any new law would have to circumscribe very tightly indeed the room for magistrates and judges to inter-pret it.

The concluding chapter argues cogently that animals have rights and that these rights should be vouched safe by the law.

The only suggestion I would make to the author is that the initials J, JA, CJ, U & MR, which are used throughout the book after various judges' sur-names, be included in the list of

abbreviations; I have taken these initials to mean Justice, Master of the Rolls etc., which are presumably obvious to those with a legal grounding but to the ordinary reader, like myself, they are not readily intelligible.

Finally, and unusually, I would draw attention to the excellent bibliography at the end of the book. I have read a good many of the books listed but not the intriguingly titled Should Trees Have Standing? by C. Stone. Does anyone out there have a copy they could lend me? • Rick Savage

Reviewers Bill Bingham is the Senior Research Officer of the National Anti-Vivisection Society (NAVS) Gillian Egan is General Secretary of Animal Aid Ann Harriman is Animal Aid's Youth Co-ordinator Rick Savage is Chair of the Vegan Society Ltd

THE FIFTH INTERNATIONAL VEGAN FESTIVAL

Hengelo Gld, Holland

21-28 July 1990 Discussion, music, sport, lectures, good food,

peaceful surroundings.

Lectures include:

Nutrition and Health, Dr Alan Long 25 Years of Veganism & Plamil, Arthur Ling

Is Vegan Agriculture Sustainable? Susan Millington

Organizers: The Dutch Vegan Society, PO Box 1087, 6801 BB Arnhem, The Netherlands

Details: The Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA. Tel. 0424 427393


Shoparound Amanda Rofe surveys the latest vegan products

I visited the bi-annual Helfex Exhibition for health food traders in

March and was delighted to find an impressive range of vegan products about to hit the market place. The Haldane Foods Group certainly seems to appreciate the demand for cru-elty-free foodstuffs — 16 out of 21 new products are suitable for vegans.

Spreadable Meridian — which has an extensive vegan range — has launched a range of Organic Fruit Spreads. All the ingredi-ents are certified organic, even the grape juice which is added as a sweetener instead of sugar. Choose from: Apricot, Blackcurrent, Strawberry, Cherry and Orange.

Whole Earth announces more bread and cracker-frtend-ly spreads — Lemon Shred, Lime Shred, Fine Cut Orange Shred, and Chunky Cut Orange Shred. Both Orange Shreds are made with organically grown Seville oranges. All the Shreds are made from fruit which has not been treated with any waxes or preservative sprays. They are sweetened only with alar-free apple juice and are packed in glass jars which con-tain at least 50% recycled glass.

Cheshor Cheese Style is a delicious, light, soft, tofu cheese produced under the Haldane Food label. It is diffi-cult to distinguish this 'cheese' from the genuine article, and you don't just have to take my word for it — my two cheese-loving cats were totally fooled.

Chalice Foods seek also to ease out your regular sandwich filler. On the savoury side we are tempted with Greek Olive Pat€, while on the sweet side Carob & Orange Nutley, Carob & Raisin Nutley, and Miss Muffet Lemon Spread vie for our attention. Much to my hor-ror [and that of the Editor who nearly expired when he heard the scream] free black, plastic spiders are being given away with the Miss Muffet Spread!

Rice Drink Amazake is a rice-based drink brought to us by Remarka Enterprises. The Almond Shake and Original Flavour are both suitable for vegans and should be in health/wholefood shops in the next 2-3 months. The Almond Shake — ingredi-ents include filtered water, brown rice, almonds, rice koji and vanilla — is high in protein with a rich nutty flavour. I can see it becoming the most popu-lar flavour.

In addition to Vecon Easy Blend Original, Vecon Easy Blend Curry, Vecon Easy Blend Barbecue and Vecon Vegetable Stock Powder, Modern Health Products is pleased to announce the arrival of Vecon Light Savoury Drink. Health/Wholefood trade take note: the manufacturers would like to see this product placed next to the likes of Barleycup, not amongst the yeast extracts!

On the subject of things fluid, Sainsbury's Vegetarian Gravy Granules could also be labelled Vegan Gravy Granules. One day perhaps. Possibly of a thicker consisten-cy are Organic Unrefined Sesame Oil and Organic Unrefined Safflower Oil from Meridian.

Good Start Whole Earth Organic Com Flakes contain eight times more fibre than your usual com flake and are sweetened with alar-free apple juice [see back cover for further details]. Not to be out done Jordan Cereals offers Oat Bran Hearts, Organic Puffed Cereal, Grain Muesli and Porridge.

Goodies Recognizing that many of us are addicted to sweet tilings and can't resist the occasional — Or is ir frequent? — treat, Haldane announces three new yoghurts, all made with organic soya milk. They are sweetened with pear juice and do not con-tain any added sugar. Flavours

include: peach & passion fruit, black cherry and strawberry. There are also three new ice-cream style products — Tofu & Wild Blackberry; Tofu and Strawberry and Vanilla; and the even more exotic Tofu Chunky Carob Bar ("A dairy free choc ice made with tofu and enrobed with carob" — gulp!).

Not to be left behind, Granose invites us to partake in four flavours of Country Delight Soya Desserts — orange, strawberry & guava, peach & apricot & nectarine.

Vandermoortele has replaced its non-organic, ready-to-serve Provamel Desserts with an organic range. These long life desserts are available in strawberry, vanilla, choco-late and carob flavours.

The Carob Confectionery Co now produces dairy-free carob drops called Carob Beenys. They are lower in sugar than other similar sweets, come in 35g sachets and are ideal for children (and adults!) Beware of the sugar-free Beeny — it ain't vegan.

Nibbles Chips and Dips from Direct Food (now part of Haldane) consists of stone ground taco chips with a salsa sauce. I could have dipped all day!

Golden Flax Seed from Haldane is a rather unusual product containing only cracked seeds with fig extract to enhance the flavour. These seeds are richer in Omega 3 — a fatty acid thought to help reduce the risk of atherosclero-sis and thrombosis — than fish oils. Golden Flax Seed can be eaten straight from the packet, added to baking, mixed with soups — or used as a topping for ice cream or yoghurt.

cheese front, it surely won't be long before the real thing is eliminated. Haldane's Regular Tofu label brings us four new products: Silken Tofu, Tofu Tandoori Burgers, Tofu Tikka Burgers and Tofu Teriyaki Burgers (bit of a mouthful that one). They can all be bought chilled or frozen.

Those who prefer a bake should look out for Brazil Roast Mix from Granose.

Supplements The Thompson Vitamins range (distributed by Honeyrose Health Products) is registered with the Society and is allergen-free. Produced by the world's largest supplier of vitamins and minerals, Multiplex, Super-Multiplex, Kiddiplex, Vitamin B Complex, Vitamin C with Rose Hips and All-Mins have the advantage of child resistant tops and tamper proof seals.

Some of the products of the Food Supplement Company (a division of the Health and Diet Food Company) not including bee products and other animal nasties include: Super Multi-Mineral tablets, Super Multi Vits, Vitamin C — Sustained Release, and Natural Vitamin E Cream.

Baby Care It's good to see this sector of the market beginning to pick up at long last. The Natures Child range (distributed by Power Health) comprises: Baby Cream, Baby Lotion, Baby Bath, Baby Oil, Scalp Oil, Baby Shampoo and the intriguingly entitled Natures Mother — to reduce the risk of stretch marks don't you know.

Burger News Haldane's Realeat label boasts no less than three new prod-ucts. But only two are acceptable — Chilli Vegeburger and Vegebites. Unfortunately the third, Vege i/4lb Burger with Cheese, fits its description. However, the way things are shaping up on the substitute


Postbag Contributions to Postbag are welcomed, but accepted on the understanding that they may be edited in the interests of brevity or clarity. Send your letters to: The Editor, THE VEGAN, 7 Battle Road, St. Leonards-on-Sea, East Sussex TN37 7AA

tious than any substitute offered from the catering sec-tions on the flight! Also, based on my own personal experi-ences of several years of transatlantic flying with a vari-ety of airlines, you may well be offered as many appropriate side dishes, or as much extra fruit, as you can consume. It's

In-flight Food Following Mike Page's very interesting article on vegan air-line catering,

('Flying on an Empty Stomach', The Vegan, Spring 1990), your readers may find this additional information use-ful:

Invariably, any meal request punched into the booking com-puter as vegan will be mistaken — deliberately or otherwise — as an abbreviated request for vegetarian food. I suspect that this is the reason why Mike found to his cost (and stom-ach!) that "the information just was not getting through". It's worth repeating here the travel tip you have printed in past issues — a vegan meal request should be prefaced by the code SPML (special meal) followed by exact details of the dietary requirement.

But even if your meal does eventually make it onto the plane, things can still go wrong. As Mike correctly stat-ed, the cabin crew will ask you to identify yourself before the meal is served. Yet I can recall on occasion when despite hav-ing done this and knowing full well I was the only vegan pas-senger on the flight, literally within minutes of making myself known my meal (the only vegan meal!) had been given away to someone else in the far flung rear section of the plane. On occasions like this, or if for any other reason your readers do not get a vegan meal which has been correctly ordered my advice is simple — you are perfectly entitled to ask to see the chief steward and request (if not demand) that a suitable meal be made up for you from the 1st Class section of the plane. Accept no excus-es, the crew have to do this for you. Admittedly you may only end up with variations on a salad, but believe me it will be far more interesting and nutri-

certainly worth voicing your complaint if you order a vegan meal which doesn't arrive. • Nick Hands, London

More on 'Output' Further to Bob Howe's letter concerning human 'waste' (The Vegan, Winter 1989), the word waste used when describ-ing our bodies' product is far removed from reality. Human 'output' is highly valuable — to the soil. Anyone willing to use an earth toilet and bury the contents in their gardens will be well satisfied with the results, which are far reaching and best experienced for them-selves.

Provided the source is from an animal-free diet, an outputted area is safe to plant food on after just 6 weeks. Those eating animal will have to wait much longer as their uncaring eating habits cause not only disease of their own bodies but much extra work for the soil itself.

Information on earth or soil toilets is available from our-selves. • Green Dragon Animal Free Foods, Hafod Fadog, Llanfairfechan, Gwynedd LL33 OHR.

Errors Your Spring number contained a review of Nitrates — the Threat to Food and Water by Nigel Dudley. The book is, indeed, fact filled but your review adds a couple of errors.

There has been a great deal of research on the relation between nitrate intake and can-cer and the book reflects this.

The present consensus is that the evidence does not support the idea of a relation at current levels of exposure. Short of feeding people large amounts of nitrate over long periods, nothing could be conclusive but some people have con-vinced themselves that there must be a problem and are wor-ried that scientists have not provided evidence to support their fears.

Secondly you mention that nitrates are "causing disease and viruses in marine life". I cannot find the word virus in Dudley's book. Was Richard Farhall seeing what he expect-ed? • Dr Denis Hardwick, Fertiliser Manufacturers Association, Peterborough Ed. On the last point, see page 62; on people's concern, this is natural when water utilities issue bottled water for babies during droughts owing to the high nitrate levels in tap water.

Vegan Animals In the Spring Vegan, I particu-larly liked the humorous arti-cle, 'What's a Vegan Guv'nor?' and'Sadler's Tales'. Hilary Sadler certainly sticks to her guns (oh dear! — should a vegan say that?). She says: "Despite the still growing num-bers of those of us anxious to live without the exploitation of animals (both human and non-human) it has to be faced that the carnivores and omnivores still make up the majority." This sentence got me thinking, which is a miracle in itself. This is true about humans, but blatantly untrue about animal life. The bulk of animals are vegan and what always strikes me about vegan animals is that they radiate far more peace and religious ideals (quite unwit-tingly) than humans! Granted, the males often fight for supremacy before the mating season, but if one gets injured that's by accident, not intent.

Now for blowing the vegan trumpet! I've maintained for many years that humans made god and not the other way about; for vegans are in complete accord with the order of nature established in pre-religion

times and radiate automatically a true way of life far superior to any religious dogma —just as vegan animals do too!

Wishing you all joy and goodwill. • Wilfred Crone, Dorset

Foetal Matters I was appalled by the letter in the Spring Vegan advocating that mothers should have the 'right' to kill their unborn (and even born, as long as the cord had not been cut) babies.

However, unlike the writer, I am unable to write at length, believing that the limited space in the magazine should be devoted to veganism; and also that subjects which could well put off non-vegans with differ-ent views should be avoided unless specifically related to veganism. • Father Francis, Cheshire

Having printed one letter on abortion in the Spring issue of The Vegan you have now prob-ably gone into hiding! However, I would like to com-ment on the issue.

Power gives responsibility; never ever rights — whether this is power over the environ-ment, the earth's resources, ani-mals or humans. A pregnant woman has power over her unborn child and thus responsi-bility for it. As for its inability to survive without the woman's body, dependancy is not an excuse to dispose of that which is dependant.

Pregnancy is a very incon-venient way of procreation and bears unfairly on the female, particularly when the baby is unwanted, but this is no excuse for abortion. When a woman has sexual intercourse she gam-bles on pregnancy, lowering the odds by varying amounts depending on the means of contraception. When she loses she shouldn't punish the baby. • Helen Griffith, London


Noticeboaid Diary Dates 10 June. Eco — Action Day — For Ecology Week 1990 at Han well Community Centre. Demonstrations, workshops and stalls on animal rights, the environment, etc. Contact:

11 June. Vegan Cookery Demonstration at The Nature Cure Clinic, 15 Oldbury Place, London W1M 3AL, 6.00pm. Details: 071 935 6213. 13 June. Living Without Cruelty Evening, Wheatsheaf Theatre, Knighton Fields Road East, Leicester, 8.00-10.00pm. Includes vegan cookery demonstration. Admission £1.25 (including food). Contact: Leicester Animal Aid 0533 600402/311557/356309. 15-17 June. Living Without Cruelty Exhibition at Kensington Town Hall, Horton Street, Kensington, London W8. Details: Animal Aid 0732 364546. 20-24 June. The Green Show, National Exhibition Centre, Birmingham. Details: Exhibition Manager 021 705 6707. 24 June. Halton Naturalists Conservation Fair. Animal wel-fare/rights, conservation & green issues, cruelty-free goods. Details

25 June. Conference, 'The Souls of Animals', The University of Essex, Colchester. Contact:

28 June. Lobby of Parliament on the live export of animals at the Lecture Hall, Methodist

Central Hall, Parliament Square. Details: Compassion in World Farming 0730 64208. 5-8 July. The Health Show at Olympia, London. Lectures, demonstrations and stands on alternative therapies, green issues, animal rights, etc. Organizers: Swan House Special Events Ltd 081 783 0055. 16 July. Public meeting to dis-cuss a campaign against a local drug company at Christchurch Hall, Waterden Road, Guildford, Surrey, 8.00pm. Speakers, stalls, videos, etc. Details: 5. 21-25 July. 5th International Vegan Festival, Hengelo, Holland. Lectures, videos, vegan food, accommodation, music, trips, workshops, spe-cial activities for children. Details: The Dutch Vegan Society, PO Box 1087, 6801 BB Arnhem, The Netherlands. Tel. (0)85 420746. 22 July. Mass Vegetarian Rally, Hyde Park, London, 12pm. London's biggest vege-

:

1 August. Bromsgrove Animal Aid Public Meeting, Golden Cross Hotel, High Street, Bromsgrove, Worcs, 7.30pm. Guest speaker from Humane Research Trust. Tel. 0527 73793. 21-23 August. International Conference on Animal Welfare and the Environment, Oxford. Organized by the RSPCA. Registration forms/details: 0403 64181. 27 Oct. Vegan Society AGM, Methodist Central Hall, Storey's Gate, London SW1H 9NU.

AGM Proposals Proposals (which must be seconded) for resolution to go on the 1990 AGM agenda (see 'Diary Dates') must be received at the Society's reg-istered office (7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA) no later than Friday, 3 August.

Merger To avoid duplication of prison-ers' support work, Support Animal Rights Prisoners (SARP) has merged with the ALF Supporters Group (BCM 1160. London WC1N3XX).

Highlands Two-thirds of the establish-ments listed in The Vegetarian Guide to the Highlands and Islands 1990 cater for vegans. The guide is available from tourist offices and health food shops or for £1.25 plus 20p p&p from:

Healing Naturally A hotel and natural healing centre has opened in Israel. It offers seminars, lectures and treatments on health and diet. Details: Eitanei Hateva Hotel, Asjkelon, Delila Beach, P.OB. 311, Israel. Tel. 051-35111-4-5

Lynx Move The anti-fur group Lynx has relocated to Nottingham. Lynx, PO Box 300, Nottingham NG1 5HN. Tel. 0602 413052.

After Your Blood Long-standing member, Harry Bonnie, maintains a list of vegan blood donors — those prepared to give blood when required. If you wish to be added to the list please write to him with your name, address, telephone number, blood group and type. Those already on the list are requested to update their information. Contact:

Correction Column 3, lines 8-9 under

'Midnight Oil' in the last issue's 'Retrospect' should have read "500 copies". Sorry Donald.

AR School Well-known animal rights cam-paigner John Bryant has a dream — an animal rights school for visiting children. A house with good outbuildings in 5-10 acres of land including good grazing is sought. The school will teach a non-violent animal rights philosophy (including veganism). John would like to hear from anyone with the resources or vision to help him bring it to fruition. Contact: Green,

Sanctuary Anyone who gives animals sanctuary and would like to receive visitors and/or helpers should write with their name, address and any other relevant information, for inclusion on a nationwide list, to:

Discounts A 10% reduction awaits Vegan Society members at the follow-ing: • Full of Beans, 93 Witton Street, Northwich, Cheshire. • Ashgrove Stores, Horsted Keynes, West Sussex RH17 7AP. Tel. 0825 790243.

Educational Well known throughout the world as a focus for the demon-stration of sustainable solutions to the post-industrial environ-mental crises, the Centre for Alternative Technology has constructed some residential Educational Cabins, designed to teach those who stay in them exactly what the impact of their living on this earth is in any one week. Having their own renewable energy supply sys-tems — wind generator, water turbine and solar panels — the cabins aim to teach basic ener-gy control to the residents.

The cabins are financed by selling time-share weeks main-ly to local authorities for the use of schools. The Centre is keen to encourage green and other interested groups to apply

The Vegan Society's 12th Frey Ellis Memorial Lecture

LIVING WITHOUT CRUELTY: WHY BUSINESS AND POLITICS MUST MIX

by Melody Lovelace, Managing Director of Veganomics Wholefoods and Vegan Restaurant

and Ron Bailey, National Campaigns Organizer, The Green Party

will be at 5pm on Saturday 16 June 1990 at the 4th Living Without Cruelty Exhibition,

Kensington Town Hall, Horton Street, London W8


for cabin allocation. Equally, it encourages day visitors all year round. Details:

Play Tennis? Details about how a vegan diet affects play and outlook are needed for an article currently being written for a tennis mag-azine. Contact:

Minutes Members and associates are asked to note that the cost of copies of Council Minutes is now £1.00 per meeting.

CALF CALF is an independent group opposed to the leather, fur and wool industries. The group will send information — leaflets, fact sheets, posters and stickers — free of charge but donations to cover costs are appreciated. Contact: CALF, Box 17,198 Blackstock Road, London N5 1EN.

At Risk The Animals at Risk Sanctuary — run by vegans — seeks funds for urgently needed iso-lation pens. Donations grateful-ly received. Write to:

Local Groups

.

Information Vegan Magazines. In addition to The Vegan — the official organ of the Vegan Society — the following independent publications may be of inter-est:

Vegan Views 6 Hayes Avenue, Bournemouth BH7 7AD. An informal quarterly with arti-cles, interviews, news, reviews, letters, cartoon strip. Subscription rate for four issues: £2.40 (Europe and sur-face mail overseas: £2.80).

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

Cheques/POs payable to: 'Movement for Compassionate Living'.

Y Figan Cymreig (The Wales

Bilingual quar-terly. Annual subscription: £1.50.

The Vegan Community Project exists to form a con-tact network between people who are interested in living in a vegan community and to establish one or more such communities. While some of its members seek merely to live close to other vegans, oth-ers wish to establish a vegan land project or centre for the promotion of a vegan lifestyle.

Newsletter subscription (4

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

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

and to simplify lifestyles by promoting awareness of the connections between the way we live and the way others suffer, and between develop-ment, consumption and the destruction ordinators:

Vegans International co-ordi-nates the promotion of vegan-ism, encourages the formation of new organizations, and organizes an an fes-tival. Contact:

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


Publications & Promotional Goods

The i tems shown in this section are just a selection from the range stocked by the Vegan Society. Please send an SAE marked ' P & P G ' for a full listing. Prices exclude postage and packing (see Order Form for rates). Items marked [VS] are published by, or in association with, the Vegan Society. All titles are paperback, unless otherwise indicated. Orders are processed within just five days of receipt.

nized into easy-to-consult sections (Food Products. Toiletries & Cosmetics, Homecare Products, Additives, etc). Complete with informative section introductions, recommended reading lists and index. Irtdespensable. £3.99

[VS] The Vegan Holiday & Restaurant Guide Colin Howlett Standard guide to holiday accom-modation and eating places in the UK catering for vegans. More than 600 entries organized under county and town, with a helpful tariff grading system and other selection aids. Includes section on special-interest holidaymaking abroad. £2.99

PUBLICATIONS Background Reading W h y V e g a n ? Kath Clements A mass of facts and figures ably presented in a simple and straight-forward exposition of the case for veganism. £3.95

F o o d f o r a Future Jon Wynne-Tyson A classic work, powerfully arguing the moral, economic, ecological, physiological and nutritional case for vegetarianism and veganism. Packed with information, statistics, literary quotations, nutritional and dietary data. £4.99

C o m p a s s i o n : T h e Ul t imate Eth ic Victoria Moran An examination of the history and philosophy of the vegan move-ment. £4.95

T h e E x t e n d e d Circle: A D i c t i o n a r y of H u m a n e T h o u g h t (Ed.) Jon Wynne-Tyson. Award winning collection of quo-tations concerning our treatment of non-human species. Hardback. £7.95

F o o d : N e e d , G r e e d a n d M y o p i a by Geoffrey Yates Review of the world food situation and land use, including the vegan alternative, with useful facts and figures. £3.95

Reference Guides [ V S ] T h e C r u e l t y - F r e e S h o p p e r Lis Howlett Brand-new, much-expanded edi-tion of best-selling guide for veg-ans and would-be vegans seeking assistance in choosing 100% ani-mal-free products as part of a lifestyle free from animal exploita-tion. Thousands of entries orga-

THE STRl MiLE FOR ANIMAL RIGHTS

TOM REGAN

FOOD FOR A FUTURE

COMPASSION THE ULTIMATE ETHIC

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FOOD: m l NEED, CREED &

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Geoffrey Yites

The 1989—1990 International Vegetarian Travel Guide (Ed.) Viv Preece A rich assortment of eating out

and holiday/travel-relaied informa-tion of value to lacto-vegetarians and vegans alike. Complements The Vegan Holiday & Restaurant Guide. £3.99

Animal Rights The Struggle for Animal Rights Prof. Tom Regan A leading philosopher lucidly puts the case for animal rights. Chapters on farm and laboratory animals, hunting, dissection, plus autobio-graphical sketch. £3.50

The Dreaded Comparison: Human and Animal Slavery by Maijorie Spiegel A penetrating study in picture and prose, loaded with shocking com-parisons of human and animal slavery, of racism and speciesism. £3.95

Chicken & E g g — W h o Pays thePr ice? Clare Druce A constructive attack on the egg and poultry industry — examining birds' poor health, living condi-tions, drug industry activity and human health hazards. £3.99

Beyond the Bars (Eds.) Virginia McKenna, Will Travers & Jonathon Wray Distinguished contributors discuss the immorality of keeping wild animals in captivity. £5.99

Voiceless Victims Rebecca Hall A wide-ranging examination of human abuse of animals. Chapters include: bloodsports, slaughter and farming, animals in entertain-ment, vivisection, and anthro-pocentric conservation. £5.95

Assault and Battery Mark Gold A critical examination of factory farming and its effects on animals, people and the environment. £5.95

Animal Liberation: A Graphic Guide Lori Gruen, Peter Singer and David Hine. A powerfully illustrated introduc-tion to the subject. £4.95

Cookbooks [VS] The Caring Cook: Cruelty-Free Cooking for Beginners Janet Hunt A bargain-priced and easy-to-fol-low first vegan cookbook, written


expressly for those new to cruelty-free living. Offers a comprehensive selection of everday and special-occasion recipes, plus a mass of hints and tips. Durable, wipe-clean cover. £1.99

The Single Vegan Leah Leneman Tailored to the needs of vegans liv-ing either alone or in non-vegan households, this is a book to per-suade you that it really is 'worth the bother' for one. £4.99

The Vegan Cookbook Alan Wakeman and Gordon Baskerville 200 richly varied and carefully graded recipes, ranging from the quick and simple right through to the unashamedly gourmet. Complete with nutrition notes and checker. £4.99

The Vegan Health Plan Amanda Sweet More than 300 recipes, plus nutri-tional information and hints on buying and storing foods, suitabili-ty for freezing etc. £4.95 Cooking with Sea Vegetables Peter and Montse Bradford A vegan macrobiotic guide to the culinary use of the 'harvest of the oceans'. £5.99

[VS] Vegan Cookery Eva Ban An updated [1985] and restyled edition of the first major cookbook ever published. More than 300 appetizing, nourishing and eco-nomical recipies, plus a wealth of practical advice and nutritional information. £3.50

[VS] What Else is Cooking? Eva Ban Companion volume to the above, with a further 300 recipes and more practical hints. Spiral-bound, with wipe-clean cover. £2.99

SPECIAL! Vegan Cookerv and What Else is Cooking? bought as a set. £4.50

Nutrition and Health [VS] Vegan Nutrition: A Survey of Research Gill Langley MA PhD The most comprehensive survey ever undertaken of scientific research on vegan diets. Ideal for nutritionists, researchers, dieti-cians, GPs, community health workers, vegans and would be veg-ans. Includes highlighted major points, easy-to-follow tables, chap-ter summaries and detailed index. £4.95

Vegan Nutrition: Pure and Simple Michael Klaper MD

An American physician demon-strates how sound vegan diets can satisfy all the body's needs and play a major role in the prevention and treatment of many degenera-

tive diseases. Includes nutrient tables, meal plans and recipes. Large format. £4.95

PREGNANCY, CHILDREN,

and the VEGAN DIET

ORDER FORM After calculating the total sum owing, including postage and packing, send your cheque or postal order to: The Vegan Society (Merchandise), 7 Battle Road, St. Leonards-on-Sea, East Sussex TN37 7AA. Cheques/postal orders should be made payable to The Vegan Society Ltd.

TOTAL COST OF ITEM(S) ORDERED £ POSTAGE & PACKING (See below) £ Inland : Total Cost of item(s) ordered £2.99 or less — add 35p; £3.00 to £3.99 — add 60p; £4.00 to £5.99 — add 75p; £6.00 to £9.99 — add £1; £10 to £20 — add £1.50; over £20 — free Eire and Overseas : Please increase total payment by a further 20% to cover additional surface rate postal charges. (NB Goods sent airmail by special arrangement only.)

DONATION £ TOTAL PAYMENT* £ •Orders to be sent to Eire or overseas must be paid for by International Money Order or by Sterling cheque drawn on an English bank. I enclose a cheque/postal order for £ made payable to : The Vegan Society Ltd. Name(PLEASE PRINT) Address (PLEASE PRINT)

Pregnancy, Children and the Vegan biet Michael Klaper MD A practical guide to ensuring health and balance throughout pregnancy and to raising healthy children on a 100% animal-free diet. Includes nutrient tables, meal plans and recipes. Large format. £4.95

The Home Herbal Book Barbara Griggs A handbook of simple remedies. £3.99

Home and Garden Home Ecology Karen Christensen Packed with practical advice on how ecological principles can be applied in the home, enabling the individual to improve his/her envi-ronment and quality of life. £5.95

Veganic Gardening Kenneth Dalziel O'Brien A comprehensive, yet easy-to-fol-low guide to the subject by the sys-tem's greatest living exponent. £6.99

Promotional Goods T-Shirts Adult: 'Give Bottle the Boot' — red and white on navy blue (small, medium); 'Ban Blood Foods' — red and black on white (small only). £3.50 'Free Zone' — green on white, XL only. £5.95 Children's: Multi-colour 'Famous Vegans . . . " design on white cot-ton. Sizes: 22", 26", 28". £2.75

Button Badges (11/2") Two colours. (B only) 25p each, four for 90p

Stickers (n/2") Same designs and colours as but-ton badges, in sheets of 12 of same (B only). 20p per sheet, five sheets for 90p

Ballpen Red and black casing with slogan 'Ban Blood Foods' printed in white on clip. 35p Bookmarks Printed on high-quality, 100% recycled card. Colour scheme: chocolate brown on cream. Set of four different designs, with recipes on reverse. 45p

Envelope Savers (Re-use Labels) 100% recyled paper, non-animal gum. Two designs: 'Globe' — black and green on white; 'Bottle' — black and red on white. £1.15 per 100 (of one design)


ACCOMMODATION

ANIMAL RIGHTS/ WELFARE G O O D H O M E S urgently required for young rats. Phone 0795 421045 (Kent). F E R R E T S , two playful, tame, brothers, (accustomed to vegetarian diet), 1 year old, need new home. For more informa-tion telephone 081 471 2386.

CATERING F R O M PRIVATE DINNER parties to weddings, A&D Catering will provide excellent service with vegan food. Will quote for all areas. Celebration cakes to your requirements. A&D Catering, 48 Hampstead Road, Birmingham B19 1DB. Tel. 021 554 2349. P U R E F O O D CATERING. Ve cui-sine for all occasions. Contact:

COURSES AUSTRALIA. Dr. Ann Wigmore's Wheatgrass and Living Foods Program. Training, low tuition. Free details: Hippocrates Health Centre, Mudgeeraba 4213, Queensland. VEGANS W E L C O M E ! On all the cook-ery courses at the Vegetarian Society Cookery School. We provide vegan food options. Join us! 061 928 0793. G R A P H O L O G Y CORRESPON-D E N C E C O U R S E leading to Diploma. Full 3-year syllabus. Send SAE for details to:

HOLIDAY ACCOMMODATION

H O L I D A Y R E S T A U R A N T

For comprehensive list see Special-Interest Holidays and Holidays Abroad sections of The Vegan Holiday & Restaurant Guide

£ 2 . 9 9 + 3 5 p p&p

BEXHILL-ON-SEA. Vegan/vegetarian bed A breakfast. £7 per night Radio, TV, tea and coffee facilities. Completely vege-t

BISHOPSTONE, Sussex. Beautiful country setting, close Cuckmere Valley. Self catering, SAC artist's studio, modem facilities, private garden. 0323-898501. BLACKPOOL. 100% vegan/vegetarian. Close to sea and all attractions. Licensed, B&B from £9. Book now for illumina-tions, Christmas and New Year. Wildlife Hotel, 39 Woodfiek) Road. Blackpool. (0253) 46143.

CAIRNGORMS. Letterbea is a small, friendly, vegetarian guesthouse in the Highlands of Scotland. No advance notice for vegan meals, no smoking. Special Interest d

GWENT. Lighthouse overlooking the Bristol Channel. Unique and fascinating. Peaceful and serene. Luxury accommoda-tion. Vegans catered for. Relaxation float-room, log fire . . . romantic setting . . . Tel. 0633 810126. HOUSE TO LET IN FRANCE. For one or more weeks, Chare eek-ly. For details write:

ISRAEL. Vegan wholefood guesthouse in peaceful GPlease write

MID WALES. Staylittle (Machynlleth 12 miles). Vegan/vegetarian B&B for non-smokers. B&B £10.00 per person per night. Optional evening meal £6. Tel. (05516)425.

NORTH PENNINES. Wholefood vege tarian/vegan B&B/EMs. Overlooking quiet village. Licensed. N

1 crown.

NORTHUMBERLAND. B&B. Ideal centre for Gateshead Garden Festival and Roman Wall. At Bardon Mill. Vegan meals available. Tel. 0434 344 214 after mid June. PENZANCE. Self-catering accomoda-tion for 3-4. Two miles from Penzance with large garden, sea and country views. Occasional vegan meals available. Tel. 0736 62242. PRETTY NEW FOREST village, near Salisbury. Ideal walking and within easy reach south coast. Non-smoking. Veg/Vegan/Wholefood B&B. 0725 21730 ST IVES, Cornwall. Exclusively vegetar-ian/vegan guest-house overlooking St. Ives Bay. Close to beach and scenic coastline. Central heating. Children wel-

"SEASPRAY RETREAT" with vegan household committed to following Jesus. Princes Esplanade. Walton. Essex. Tel (0255)677751. SHROPSHIRE. Bentley House. I8C house in unspoilt countryside, close Ludlow, Strettons, Ironbridge. Exclusively vegetarian/vegan wholefood. Vegan proprietors. Central heating. No smoking. B & B , EM, packed lunches. Tel. 05887 255. SHROPSHIRE. Exclusively vegan wholefood B&B. EM optional, home, grown veganic veg. Lovely peaceful loca-tion, adj: Long Mynd. Superb scenery, lovely walks, ideal for touring. Gliding sin. nearby. No smoking. Children and pets welcome. £9.00 p.p. Tel (0588) 61417.

16thC FARMHOUSE. Set in two acres of peaceful, semi-wikl garden and orchard. Wholefood breakfast. EM by arrangement. We are experienced in wholefood cuisine and happily cater for vegans and special diets. Non- smoking. En Suite and private bathroom. Log fire. Also holiday cottage in converted bam attached to farmhouse. Nut Tree Farm, Stoughton Cross, Wedmore, Somerset. Tel Wedmorc (0934) 712404. SOMERSET. Exclusively vegetarian/vegu accommodation in 16th century listed bouse. Situated bordering Devon and Dorset. Is an ideal base for touring, country walks or just relaxing. Informal atmosphere. BB & EM. Also self-cate ors.

23 SPOTTTSWOODE GARDENS, St. Andrews, Scotland, (the home of golf), bed and breakfast, July to September, adult no el-c

VEGETARIAN/VEGAN wholefood bed, breakfast, dinner in comfortable, tra-ditional guesthouse, home of osteopath. Delicious varied meals. Guided wildlife w

WEST CORK Vegan self-catering and B&B, with en suite facilities. 8km from Ban try in peaceful wooded surroundings. Ideal for touring, cycling and walking. Beaut -dren.

WESTON-SUPER-MARE. Enjoy a holi-day by the sea with comfortable accommo-dation and delicious vegan food. Lovely sandy beaches. Excellent centre for touring and walking. Full details from

; M V E R D E N c

Vegan G u e s t House Ba l l a l e r

» Set in the Grampian Highlands of Scotland • Wholesome, healthy crueltv-free food

* Free use of cycles and tandem for guests SELF CATERING COTTAGE attached

Fantastic scenery, endless walks 10% discount for Vegan Society members

B&B from £9.50 ' No smoking

Tel. 03397 55759for details or write to 11 Bridge Square. Ballmer AB3 5QJ

" W e e d c e t e " The Saltings, Latent St Ives, Cornwall

Tal (0736) 753147 Quiet Country Hotel overlooking beautiful txlalestuary and bird sanctuary Britain's oldest vegetarian and vegan hotel is tam-ity owned and stands in its own grounds dose to beaches and unspoilt coastal walks Superb cuisine and friendly personal service Some rooms with shower/wc en suite

For hjrthet information and brochure please contact

"Seapoint" Ipwaj, Poriock, Somerset, TA24 «QE • Spacious Edwardian House

overlooking Porlock Bay • Open log fires

• Coastal/moorland walk • TYad/vegetarian/vegan meals

• Special diets

62289

• V E G A N / V E G E T A R I A N • G U E S T H O U S E

IN THE H E A R T OF W A L E S PARK CRESCENT,

LLANDRINDOD WELLS, POWYS. Tel. (0597) 2186.

Stannary Vegetarian Restaurant

and Guesthouse on Dar tmoor

Elegant 16th century and Victorian dining a n d

gues t r o o m s Quality cuisine that is

animal friendly with many items always available

lor vegans and those of special diets

Ideal location tor walking or lotting huMilB|i

( 0 8 2 2 8 1 ) 8 9 7 / 8

Oran N a Mc ara Breathtaking views from this warm and wel-coming guest house set amongst the finest scenery i n Britain. Ideally situated on the coast of Wester Ross, we offer spacious accommoda-tion, dehaous vegan and vegetarian food and loveh views across Lock Ewe from every room. Perfect for touring, walking, bird watching or just relaxing with our shelves of books. Self catering flat also available.

F

LAKE DISTRICT

BEECHMOUNT Heir Stwrey, Ambleside,

Cumbria, LA22 0LB Vegetarian/vegan MB. oattnt country house accommodation Situated <n Beatrix Potter s

picturesque village (X Near Sawrey omits Okie world* inn. 2 miles tram Haukshead. Lake Windermere (car ferry) 2 miles Delightful

bedrooms with tea/coffee. TV. etc. and kwely M l (war Efttrwwte Water Ideal centre tor

Was. lams. Ms and Gruadale Forest AmbMs. Coniston and Bowneas orty a short

drive away For details and booking

Tel.


ORDER BONITA SKINCARE. Exclusive VEGAN skin care and toiletry range including bath oils and essential oils for aromatherapy. No animal ingredients or testing. Details from Bonita (VN), 23 Archers Close, Droitwich, Worcs. Tel. 0905 771908. PLANT A BLUEBELL WOOD. 1000 seeds £7. Free wild flower seed, plant, bulb, native tree lists. Wildseeds, Uandderfel, Gwynedd 1.1.73 7RF. REFLEXOLOGY FOOT ROLLERS. £7.95 each incl p&p: J.R. Smith, Kirk Cottage, Kirkandrews, Borgue, Kirkcudbright, Scotland DG6 4UB. VEGAN AROMATIC BATH PROD-UCTS, Hair Care, Perfumes and Skin preparations. For full information send SAE to DOLMA, 19 Royce Avenue, Hucknall, Nottingham NG15 6FU. Trade enquiries welcome. VEGAN CATS! Vegan supplements for homemade recipes. Vegecat £5.85 Vegekit £5.36. Details/Orders: Katz Go Vegan, Box 161, The Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN377AA. WAXWORKS VEGAN CANDLES. Extensive range of hand made candles with no animal products or beeswax. New catalogue, faster sevice. Send SAE to: The Barbican, Wharf Road, Penzance, Cornwall.

VEGAN HIKING BOOTS

Blue cardina/synthetic suede uppers, Cambrelle linings. Ideal for hiking, moun-tain biking, leisure etc. £40.00 incl. Sizes

34 to 46 Also our Vegan Beds

(cruelty-free/non-allergenic) D0»ign»r Wmnm, Y Oortmn,

Tynygongl, Anglammy LL74 BOE. Tml 0248 052019

THE BODY BEAUTIFUL! Exciting range of totally vegan beauty prepa-

rations based on pure, natural ingredients, including flower, vegetable and herbal

extracts, prepared using the wisdom of the ages. Simply but attractively packaged and

sensibly priced. SAE for details to:

BODYWORK(V), 14 Linden CI, Exmouth, Devon.

'OUR CHOICE CRUELTY-FREE MAIL ORDER SERVICE Choose Cruelty-free with confidence with 'Our Choice'. A wide range of vegan natural beauty preparations/toi-letries from many cruelty-free suppli-ers. No animal ingredients - No ani-mal testing - No animal harmed. For free catalogue, please write to 'Our Choice' 30 Richdale Avenue, Kirton-in-Lindsey, Gainsborough, Lines, DN21 4BL (stamp appreciat-ed) or Tel. (0652) 648668.

PERSONAL

WHOLE IN THE WALL Wholefoods)

A member of the Vegan Business Connection We stock over 900 vegan products in our exclu-sively vegan shop. We are also able to offer mail order on the following:

• Green Dragon Nnaises • Green Dragon Scheeses • Disos Wines • Rabenhorst Organic Juices • Hole in the Hedge Essential Oils

Wholesale enquiries welcome. SAE for details. Please note our

Whole in the Wall. 23 WettMd Court. Bangor. Gwynedd. Tel. 0248364518 10% discount to members of the Vegan Society.

MISCELLANEOUS

THE RIVER OF LIFE 6th-8 th July

CREATIVE INSPIRATION

19th-21st October

To be held at The Order of The Cross

Snelsmore House Nr Newbury, Berks

RG16 9BG Tel: 0635-41266

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

CONTACT CENTRE

CONTACT CENTRE is a friendship agency, quite different from all others catering for veg-ans and vegetarians both in Britain and abroad, for any purposes. C O N T A C T C E N T R E is inexpensive and enables you to choose your friend(s) from detailed adverts and/or to write an advert your-self without disclosing your name and address. CONTACT CENTRE gives you full scope, you don ' t even have to complete a form. Instead a friendly ear is lent to every member.

As we cannot tell all in this advertisment, please write for membership details from:

CONTACT CENTRE, BCM Cuddle, LONDON WCIV 6XX.

E G E T A R I A N

A ) A T C H A ) AKERS

VEGETARIAN AND U N A T T A C H E D ?

Get-together with many hundreds of like-minded members of all ages, locally and countrywide, for introductions, socials, holidays and friendship network - vegans also welcome.

For information ring: 081-348 5229

V London NW10 .

F A S T I N G W A L K S For some S years, organized small groups have been walking In the loveliest parts of Europe whilst fast-ing. We cover 10-15 miles every day at the week. For most, it is a re-warding experience, both In losing weight and refreshing our minds and bodies. F

PUBLICATIONS AH1MSA. Quarterly magazine of the American Vegan Society. Veganism, Natural Living, Reverence for Life. Calendar Year subscription $15. Address: 501 Old Harding Highway, Malaga, NJ 08328, USA.

SITUATIONS VACANT ISLAND SUMMER: Would you like to spend this summer on the beautiful island of Maderia? Vegan Centre needs two short-term helpers. Carpenter/Handyman, up to two months. Housekeeper, up to three months (from July). Free board and food plus small wage for committed veg-ans. Box no. 172.

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

RATES AND CONDITIONS

All prices inclusive of VAT Series discount: (4 consecutive inser-tions prepaid): 10% Box No: (per insertion) £2.00 extra Lineage Commercial: £6.00 for 20 words (mini-mum) Additional words: 35p each Non-commercial: £4.50 for 20 words (minimum) Additional words: 25p each Semi-display (boxed) Commercial: £6.00 per single column centimetre Non-commercial: £4.50 per single col-umn centimetre Typesetting service (if required): £2.00 PAYMENT

Pre-payment please by cheque or postal order made payable to 'The Vegan Society Ltd' and sent to: The Advertising Manager. The Vegan, 7 Battle Road. St Leonards-on-Sea, East Sussex TN37 7AA.

Eire and overseas: payment must be by sterling cheque drawn on an English bank or by international money order. PUBLICATION DATES March, June, September, December. COPY DATES First of preceding month.

CONDITIONS OF ACCEPTANCE

Advertisements are accepted subject to their satisfying the condition that the products advertised are entirely free from ingredients derived from animals: that neither products nor ingredients have been tested on animals; and that the content of such ads does not pro-mote, or appear to promote, the use of non-vegan commodities. Books, records, tapes etc. mentioned in adver-tisements should not contain any mate-rial contrary to vegan principles. Advertisements may be accepted from catering establishments that are not run on exclusively vegan lines, provided that vegan meals are available and that

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

DISPLAY ADS Prospective advertisers please note that all display advertise-ments (l/8th page or more) and loose inserts are now handled by the Advertising Manager. For details, please apply to: The Advertising Manager, The Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA. Tel. 0424 427393.

U N M . f l i n DATE I OK \ l I I M \ I WO: I \ l <il SI

When replying to an ^ advertisement please mention that you saw it in The Vegan


CLASSIFIED ADVERTISEMENT (LINEAGE) ORDER FORM

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

1 2 3 4 5

6 7 8 9 10

11 12 13 14 15

16 17 18 19 20

21 22 23 24 25

26 27 28 29 30

31 32 33 34 35

36 37 38 39 40

41 42 43 44 45

46 47 48 49 50

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

• Box No. (£2.00 extra). Tick if required Lineage charges. See 'Rates and Conditions'.

• Copy. (£1.50). I require a copy of The Vegan in which my ad. will appear

I enclose cheque/PO for £. Name

payable to 'The Vegan Society Ltd.' Address.

. Post code. Tel. No.. . Date. . Signature.

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

VICCO Vajradanti

Unique Ayurvedic Toothpaste A completely natural product A containing 18 valuable herbs. ^ VICCO Vajradanti is made in . accordance with the ancient Indian scienoe of Ayurveda. Highly Concentrated — Long lasting Pleasant Fresh Taste — Fresh Breath Contains No Sugar — Flouride Free NOW AVAILABLE FROM WHOLEFOOD SHOPS OR PRICE £1.25 FROM: Mandala Imports. 7 Zetland Road. Redland. BRISTOL BS6 7AQG

Contains no animal

ingredients

tested on animals

The largest range of organi-cally-grown vegan wines in the UK. Good for the health of wine lovers, animals and

the environment.

Send for our mail order catalogue. Or take advantage of our special introduction to the delights of vegan wines:

Organic Vegan Wines Sampler Case 5 whites, a sparkling wine, 5 reds and a ros£

Only £44.45 plus £5.95 delivery

VINATURE, 16 Cotton Lane, Moseley, Birmingham B13 9SA Tel. 021-449 1781/7472

STANDING ORDERS

Over 100 members and associates have still not changed their membership standing orders from the

Society's Nat West account to its Co-operative account.

You are costing the Society money in the form of excessive Nat West account charges!

Please ring Amanda on 0424 427393 and request a new standing order form.

Ivan Sanders B.A.(Hons) Solicitor

(A member of the Vegan Society)

I welcome instructions from clients involved in interesting business projects and requiring the assistance of a company/commercial solicitor. Any location.

44a Pole Hill Road, London E4 7LZ

081-524 5684 081-529 9439 (fax)


tfCcuiui 3 k

PIONEERS OF BRITISH SOYA MILK

Sells exclusively through health/wholefood stores the company's policy is not to sell through supermarkets

mo

Members of the VEGAN BUSINESS CONNECTION For vegans to support vegan businesses

NEW 1 LITRE PACK First product to carry the Vegan Society logo

Formulated with the right balance of vegan calcium and D2 ( necessary to synthesise calcium) THESE NUTRIENTS ARE ALSO AVAILABLE IN OUR CONCENTRATED 1/2 LITRES, SWEETENED OR

soya M I I K

s u g a r f r e e

CONGRATULATIONS To vegans and Plamil soya mHk consumers for completing London Marathon SALLY EASTALL in 2hrs 34mins 31 sees BILL FRASER in 3hrs 1 min 5 sees and veterans Vernon & Rosalind Stuttard. CONGRATS To SALLY EASTALL for representing Great Britain abroad.

$0»»miik

enclose s.a.e. for nutritional sheet. NAME / ADDRESS (block capitals please)

PLAMIL FOODS LTD. Bowles Well Gardens Folkestone, Kent, CT19 6PQ

Earth WHOLE EARTH ORGAHIC CORK FLAKES

C R O S S SECTION OF A MAIZE KERNEL

If we set out to invent a perfectly balanced food, we would find little to compare to whole grain maize, with its balance of protein, carbohydrates, vitamins, trace elements and dietary fibre.

Lightly sweetened with alar-free apple juice and seasoned with mineral rich sea salt, Whole Earth Organic Cornflakes are naturally high in nutrition and free of residues.

Whole Earth Foods offer over 20 products which include organic ingredients.

All Whole Earth products are 100% vegan guar-anteed and no Whole Earth product ever con-tains animal or dairy ingredients. For further details of the range, which includes jams, peanut butters, salad dressings, sauces, ready meals and nat-ural fruit sodas write to:

Whole Earth Foods Ltd., 269 Portobello Road,

London W l l 1LR

The endosperm sections contain complex carbohydrate

The protein-rich aleurone layer is attached to the bran

3 layers of corn bran assist healthy digestion.

Corn germ contains B-complex vitamins, vitamin E and essential minerals.

Whole Earth Organic Corn Flakes contain 8 times more fibre than ordinary corn flakes, because all the bran is retained.

The T-shirt of the 90s!

You Are What You Eat'

Only £8.50 5% donated to the

Vegan Society Full colour

XL only

Please send me 'You Are What You Eat' T-shirts @ £8.85 each (incl. p&p) I enclose a cheque/PO for £ payable to 'Katz Go Vegan'

Name

Please send me £6.30 each (incl. p&p) I enclose a cheque/PO for £ Society Ltd.'

Name

'Free Zone' T-shirts @

payable to 'The Vegan

Address

Post code.

Return to: Katz Go Vegan, Box 161, The Vegan Society, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA

Address.

Post code.

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

Documents

The Vegan Summer 1990