the vegan summer 2010 for website

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The Vegan Summer 2010 HD 04.05bcdef:The Vegan Winter 2004 04/05/2010 21:25 Page i2

The Vegan l Summer 2010 1

in this issue

2 HigHligHts

4 From tHe Ceo/From tHe CHAir

5 loCAl News

7 iNterNAtioNAl News

8 tHe trutH About meAt eAters

10 megAN tHe VegAN

11 VegAN soCietY eleCtioN AND Agm

13 VegAN CAmPAigNiNg

14 out AND About

16 sHoPArouND

19 VegAN PAssPort

20 globAl FooD seCuritY

22 PostbAg

24 let’s sAlsA

26 APPle AND PeCAN Pie

27 grow VegAN

29 News AND iNFormAtioN

32 reViews

34 VegANs ArouND tHe worlD

– euroPe, PArt ii

37 wHY HAVe wiNgs iF You CAN’t FlY?

38 YoutH AND eDuCAtioN

41 eVeNts

42 loCAl CoNtACts list

44 stAFF AND CouNCil listiNgs

45 ClAssiFieDs

47 NutritioN guiDeliNes

48 CrossworDs

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

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

Editor Rosamund Raha

Design www.doughnutdesign.co.uk

Front cover photo © JasenkaDreamstime.com

Printed on Recycled paper

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

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

The BumblebeeConservationTrust say thatmany cropsdepend onbumblebeesrather than honeybees for pollination.Withoutbumblebeesbroad, fieldand runnerbeans as well

as many soft fruit crops would not be pollinatedand in many areas crop yields are falling because ofa lack of bumblebees. United Nations Food andAgriculture Organisation research suggests thatbumblebees are major pollinators of crops in the UKand yet the perception among the general publicis that only farmed honey bees need to bepreserved. We want to correct this wronginformation about pollination and our officevolunteer Till and Information Officer Charley havebeen doing some research into this issue and wehave produced an extensive information sheet aboutbees which can be found here:http://www.vegansociety.com/resources/animals/

In this issue we feature research which suggeststhat meat eaters love non-human animals just asmuch as veg*ans do but they adopt denialstrategies which allow them to hold inconsistentviews on the subject of animal exploitation. We alsofeature more information on Global Food Securitywhich is our theme this year and plenty of otheritems to engage your interest.

Have a lovely summer!

Rosamund RahaEditor

The Vegan Summer 2010 HD 04.05bcdef:The Vegan Winter 2004 04/05/2010 21:25 Page 1

VegAN soCietYsPriNg 2010 HigHligHts

THE VEGAN PLEDGE

We are receiving increasingnumbers of requests to take TheVegan Pledge. During the springquarter we received nearly 400pledges. Some examples of

feedback we have had about thepledge are as follows:

“Thanks for your info, for your encouragement, and for theopportunity to take a pledge.”

“I like spending money in ways that I feel helps instead ofharms.”

“Your vegan pledge has made a huge life change for me…I’m in it for the long haul now.”

“This is just what I needed. All the books in the world can’treplace a person coaching you along.”

“I have found it a lot easier than I expected... a lot of that isdown to my excellent mentor! Once my pledge is over Iintend to carry on!”

If you have internet access then take a look at our veganpledge pages: www.vegansociety.com/veganpledgewww.facebook.com/TheVeganPledge

THOUGHT FOR THE DAY

On Sun 10 Jan 2010 our PR/Media OfficerAmanda Baker appeared on BBC WM (theBBC radio channel for the West Midlands)Thought for the Day slot. The theme wasUniversal Compassion, linking climatechange, suffering and veganism.

VEGAN ITEMS IN PRISON SHOPS

Vegan Society Information Officer VerityHunt-Sheppard attended a meeting inLondon with The Vegan PrisonerSupport Group (VPSG) and prisonprocurement to make the case forbetter provision of vegan food inprison shops. The range of options is

increasing for prisoners all the time butthere is always room for improvement!

VEGANS LAUNCH BID FOR GREAT NORTH RUN SUCCESS

The Vegan Society isentering the Great NorthRun 2010 to finallycompletely smash thetired myth of the ‘weedyvegan’. The fifteenvegan runners arecaptained by Elitemarathon runner FionaOakes.

The Great North Run ison Sunday 19 September2010, betweenNewcastle andGateshead. OurPR/Media Officer AmandaBaker is working onmedia coverage for this.Further details will appearin the next magazine.

CLIMATE CHANGE

On 9 March VS Chief Executive NigelWinter attended a ministerial andthird sector meeting on climate change,the environment and sustainabledevelopment. There was a lot of talk

about making climate change everyone’snumber one priority and involving groups

who were not traditionally involved in this issue. Two specificprojects that the Society might be able to influence are:‘Eat into Greener Living’ which will inspire National Trustvisitors to eat sustainably and ‘Degrees Cooler’ which willencourage university students to adopt low carbon diets. The Charity Commission has produced a new good practicestandard that will encourage ALL charities to adopt anenvironmentally sustainable approach to their work. Our nextchallenge is to convince people that being vegan is part of anenvironmentally sustainable approach.

FEATURE ARTICLES

We have started putting feature articles from the magazineup onto The Vegan Society website. Take a look here:http://www.vegansociety.com/about/publications/vegan-magazine/feature-articles/

2 The Vegan l Summer 2010


VegAN soCietYsPriNg 2010 HigHligHts


INFORMATION PACKS

We are receiving an increasing number of requests for our freeinformation packs since we made it easy to apply for them onour new website. We sent out about 500 in the springquarter; some by post and some by e-mail.

AWARDS

Addenbrooke’s hospital were sopleased to win The Vegan Society‘Best Vegan Hospital or CareHome’ award that they organised awrite-up about it in the local paperThe Cambridge News and Crier.

THE VEGAN MANIFESTO

We asked vegans to write short and positive messages to theirGeneral Election candidates in order to try to get the followingpolicies adopted by political parties:

n Work towards better vegan catering in hospitals, schools,care homes, prisons and other publically run places underthe terms of the Equality Act. This includes ensuring thatlocal government is procuring vegan food for theseestablishments to reduce greenhouse gas emissions, helpfood security and ensure healthy diets.

n Ensure animal-free medication and food supplements includinginfant formula are available as required by the Equality Act.

n NVQ in catering to include section on catering for vegans.

n Help the farming industry move towards stock-free, plant-based farming to reduce greenhouse gases and help globalfood security.

n A legally accepted definition of the word vegan leading tobetter labelling.

n A policy promoting sustainable plant-based diets ininternational development work.

n Fund and develop alternatives to animal experiments.

n The National Curriculum to include:

- Consideration of different ethical approaches to human-nonhuman animal relations, including veganism and rights-based approaches.

- Honest education about the consequences for nonhumananimal well-being involved in the production of meat, fish,eggs and dairy foods.

n To end animal suffering in the name of sport or entertainment.

n Add a dietary preference question to the next census.

We will report on any successes in the Autumn magazine.

NATURAL AND ORGANIC PRODUCTS EXHIBITION

The Natural and Organic Products Europe (NOPE) exhibitionspans the 11th and 12th of April and is one of the mostimportant trade shows in Europe for natural and organiccompanies and products. The goods range from cosmeticsto food items such as tea, oils, snack bars and coconutmilks. The Vegan Society exhibited alongside some of ourown trademark holders including Redwoods, Faith in Natureand Provamel. Exhibiting alongside the leaders in theindustry raises the profile of our trademark scheme and thecharity as a whole.

George, Head of Business Development, and Daniel,Business Development Assistant, represented The VeganSociety and were both overwhelmed by the interestexpressed in the trademark from companies attending theshow. They took details of 30 companies who had a keeninterest in joining the trademark scheme and they will befollowing these up. Make sure you check out the ShopAround pages on pages 16-18 to see what exciting newtrademarked goodies are available!

Daniel, Ben from 222 restaurant and George

THE EQUALITY ACT

Following media reports debating whether veganism is aprotected belief under current and future UK Equality Law, TheVegan Society Chair of Trustees, George Rodger, has sent aletter to the UK Minister for Women and Equality HarrietHarman. George asked for a firm clarification from theGovernment Equalities Office that veganism is protected underthe Equality Act. Indications are that veganism is coveredalthough we cannot be sure until it is tested for the first timein a court of law.


I was invited to give a talk at the Council for HospitalityManagement Education’s Annual National StudentsConference. This conference has now been running forabout six years with delegates (staff and students) fromuniversities offering Hospitality Management courses acrossthe UK (Leeds Met, Huddersfield, Strathclyde, Gloucester,Surrey, Oxford Brookes, Brighton, University CollegeBirmingham, Cardiff, etc). My talk explained theenvironmental impact of food and the benefits of veganfood to catering establishments. Many businesses arelooking for ways to cut their carbon footprint and servingless meat and dairy is one way to achieve that. I also askedthe audience to consider how we are going to feed anexpected world population of 9 billion with currentproduction methods. It is important to encourage studentsof catering and hospitality management to question andchallenge current practices.

The Vegan Society prides itself on well-researched and referencedarguments. The benefit of this was illustrated by feedback fromthe conference: “What was interesting particularly about Nigel’stalk was its academic credibility and therefore the validity of hisargument. We were most impressed as I think that some thoughtit would be more of an emotional argument.”

The evidence to support our arguments keeps on growing withthe recently published 2009 Annual Report from the Departmentof Health’s Chief Medical Officer which states:

“A recent study examined the health impact of reducing theUnited Kingdom’s consumption of animal products by 30% by2030. This reduction would cut greenhouse gases substantially.There would also be health benefits. It would reduce heartdisease by 15% – a substantial reduction – and it would prevent18,000 premature deaths every year. Taking both deaths anddisease related ill health into account, a 30% reduction in animalproduct consumption would save the equivalent of 175,000healthy years of life every year.”

http://www.dh.gov.uk/en/Publicationsandstatistics/Publications/AnnualReports/DH_113912

It is no longer a case of do we have the evidence to support thebenefits of veganism but now a matter of how do we encouragepeople to change their lifestyle? Looking at how many people arenow taking our Vegan Pledge each month, people are getting themessage – so much so that we are employing extra staff!

From tHe

CHieF eXeCutiVeNigel Winter

The Vegan Society has made a submission to the Scottish Government on the future of Scottish agriculture. This was inresponse to a consultation report on future support for agriculture in Scotland produced by a committee headed by BrianPack, a prominent figure in Scottish agricultural politics.

The Brian Pack report was mainly concerned with the various farm subsidy systems, which are being reviewed in any case, but The VeganSociety’s submission concentrated on the underlying assumptions and policies on land use.

Our submission criticised the Brian Pack committee for bias towards livestock farmers (a criticism also made by many Scottish arable farmers!),and urged more support for stock-free use of land, especially in LFAs (Less Favoured Areas), particularly for forestry and for energy crops.

The Vegan Organic Network (VON) endorsed our submission and made some more comments of their own.

The final report of the Brian Pack committee comes out in June 2010. It will be interesting to see if we have had any influence on their thinking.

(But don’t hold your breath!)

George D RodgerChair of Vegan Society Council

From tHe CHAir oF tHe CouNCilGeorge D Rodger



I have written a column for every issue of The Vegan sincebecoming a Trustee and taking over as Local Contacts’Coordinator in 2001 but this is the most difficult because it willbe the last: as from the last week in May the task of dealingwith everything to do with Local and Group Contacts, which upto now has always been done by a volunteer, usually a Trustee,working from home, will be carried out by paid staff in theoffice. That would have been the ideal situation all along buthas not been possible because of lack of staff time and, beforethe move from St Leonard’s, simply lack of space.

The job will now be shared by Amanda and Rob, both of whomhave worked for the Society since shortly after it moved to a lightand airy office in the historic Jewellery Quarter of Birminghamthree years ago. I have got to know both Amanda and Rob welland to admire them for their sense of humour (and their hardwork and dedication too!) so I am confident that they will do anexcellent job between them.

Amanda will be handling the PR side of things, liaising withContacts to increase media coverage etc., and Rob will bedealing with most of the administration, keeping data currentetc. They’ll work together to develop the network and trainContacts. In fact in her capacity as PR and Media OfficerAmanda has worked with Contacts from the start by encouragingand helping them to write to local newspapers and magazinesand to get on local radio and TV: for instance many of you willknow of the sterling work done by our amazing Linda in Lincolnto prevent planning permission being granted for the infamousNocton Dairy Unit. In turn Rob, our Education Officer, has runseveral courses to train Contacts and other volunteers as schoolspeakers and he set up and has run the School Speaker Networkwith only minimal input from me.

So from now on, if you fulfil the minimum criteria of full (i.e. notsupporter) membership of the Society (for Group Contacts) or fullmembership for six months (for Local Contacts) and you want

further information about becoming a Contact, please get intouch with Rob on [email protected], or, if you have no e-mail, 0121 253 1738. For help with ideas for contacting themedia get in touch with Amanda on [email protected] or0121 523 1737 (07847 664793 out of office hours). And toremind you of what they look like, especially if you haven’t seenRob since his makeover, here are a couple of nice pics!

Now as one of my final duties I’m delighted to be able to reportthat the 3rd annual North-East Vegan Festival in April was biggerand better than ever and plans are already underway for 2011(see www.vegne.co.uk/vegan-gathering) and that Liz Begg, ourAngus Contact, is one of a team of 15 members taking part inthis year’s Great North Run (www.vegansociety.com/News-And-Events/News/Vegans-launch-bid-for-Great-North-Run-success.aspx).

There are quite a few new Local Contacts and new groups sincethe February magazine was printed so in the list on p. 42-44 theyare shaded to make them stand out. It’s especially good to haveClare as a second Local Contact in the huge county of Devon,that Alwynne in Bolton has returned to the fold and that at lastwe once again have a group in York, run by Meg, who recentlymoved from Wales and is keen to hear from people in the area,as are Karen and Kirsch, who have set up new vegan groups inInverness and Conwy respectively. Alex in Glasgow andSophie in Leeds were already listed as Group Contacts and,having now been members for more than six months, have beenapproved by Council as Local Contacts. Do try to ensure you usethe contact details in the latest magazine since they can change,but for the most recent details please check the website.

Well that’s it, folks, and not just until the next time. I feel muchas I did when not standing for reelection to Council last year: amixture of relief (at last! finally time to do some gardening, tidymy office, catch up with evening-class coursework and even startswimming again!) and sadness (I shall miss the close workingrelationship with colleagues, both Staff and Trustees, and now,added to that, the contact with all our wonderful Local andGroup Contacts and other members). Nevertheless, as many ofyou have become personal friends, I hope we shall keep in touchon a less formal basis and I expect we’ll continue to bump intoone another at various events around the country. In addition Iam willing to continue to use my professional expertise to helpwith proofreading the magazine and of course I have nointention of resigning as a Local Contact!

By the way, although it was hard work I did very much enjoybeing a Trustee as well as, at various times, National Contacts’Coordinator and International Coordinator, so I encourageanyone who’d like to give it a go to stand for election toCouncil. The closing date is 23 July and details are on p.11.

My very best wishes to you all.

Patricia Tricker, former National Contacts’ CoordinatorCottage 3, ArrathorneBedale, N. Yorkshire, DL8 [email protected]




It’s not what you do but who you know, or rather, who they knowor are thought to know and what whoever they are thought toknow may or may not be thinking or doing. Take away thenumber you first thought of and you have some idea what ourfriends in the Austrian Vegan Society are facing at the hands of aconspiracy-obsessed prosecution. Whatever government is inplace in the UK by the time you read this, no one is likely to bejailed for sending Christmas cards to vegan prisoners – or not yetanyway, but as Europe has seen more than once before, whathappens in Austria is far from irrelevant to the rest of us and if welet the rot spread we may all be next.

Having imprisoned ten innocent people without evidence orcharge (they were finally released following months of internationalprotest), the Austrian authorities are desperate to pin something –anything – on their victims in order to avoid being sued forunlawful imprisonment. To make this a little less obvious, theyhave roped in another three defendants, so there are now thirteenanimal protectionists on trial in Austria for belonging to animaginary organisation that exists only in the minds of theprosecutors. Our brave friend Marek (who was beaten up by neo-fascist thugs in Prague, so he knows the score) has set up awebsite www.shameonaustria.org to coordinate protests againstthis further abuse of power.

Earlier in this sorry saga, the Vegan Society protested strongly to theAustrian government while individuals around the world took part ina General Confession of involvement in the same activities for whichour Austrian colleagues had been jailed. All that is needed this timeis one click of protest and support at www.shameonaustria.org,but the more people who join in, the brighter will be the spotlighton this shameful episode and the future of these innocent people,including Felix Hnat, President of the Austrian Vegan Society and alife member of our own Society.

We hope that Felix will be able to give an update on thesituation to the European Vegetarian Union “summit” at thenew vegan hotel on Lake Constance. Having just completedthe second half of my round-up (in the nicest possible way) ofEuropean vegan activists (see page 34-35), I was delighted tosee that the new Bulgarian society will be represented this time.Fortunately I bought my train tickets before the volcanic ashsaga and am looking forward to spending time with veganactivists in Italy before heading back to France to assist withpreparations for the Paris Vegan Festival later this year.Meanwhile, back at the office Society member Till Strecker fromBerlin has completed his first month as a volunteer and willhopefully remain with us until the new staff are in post – look outfor him at the Bristol festival along with the rest of the team.

Lest anyone have any doubts about the vegan credentials of theInternational Vegetarian Union’s world congress in Indonesia inOctober, organiser Susianto Tseng has named his new babydaughter – wait for it – Vegania! The next “Vegans Around theWorld” article will cover Asia and Australasia and hopefully won’tneed to be in two parts, though if we see the kind of expansionwe’ve witnessed in Europe I shall see it as a huge success forveganism rather than an editorial problem.

Looking through my notes on the Asia-Pacific region and backover the two European articles, I am amazed and moved by theextent to which they include so many people I have come to knownot just as fellow activists but as friends: with very littleadjustment, the asterisks could almost mean “friend”, “specialfriend” and “almost family” rather than members, patrons orwhatever. This, together with Patricia’s valedictory column asNational Contacts Coordinator, has also led me to realise howmuch I have gained from my work with the Society over the pastdecade or so and I hope very much that Patricia will continue togive us the benefit of her wide experience and her widelyrespected skills in a multitude of languages, including English.

Finally, I echo Patricia’s encouragement to anyone thinking ofstanding for election to Council. Everything in life has its ups anddowns, but I have found being a Trustee generally both enjoyableand worthwhile. We’re always happy to welcome new faces andnew skills, so if you’re thinking of standing for election pleasedon’t hesitate – send for an info pack now and make sure you getyour nomination in by July 23.

The views expressed in this column are as always, my own (seestatement at the foot of page 1).

Have a great summer everyone!

Vanessa Clarke, International Coordinator17 Kingston Street, Cambridge CB1 2NU+44 (0)207 928 [email protected]

ANIMAL FREE SHOPPER(£4.99)

Our most popular book is also the mostcomprehensive guide to shopping forvegan products ever. This handypocket-sized guide is ideal for usewhen out shopping and it’s the easiestway to get started on an animal-freelifestyle.

Covering vegan products ranging from food and drink tohome and gardening, with everything in between, this really isan essential guide for the vegan shopper.

It also contains comprehensive supermarket own-brandlistings, an introduction to veganism, basic guidelines onhealthy eating, E-numbers to watch out for and useful contactdetails. In fact it’s just full of useful vegan information!


As a vegan and psychologist, Iwas astonished at how meat-

eaters could both love animals andeat them. While there have beenmany studies of vegetarians, fewhave inquired into the psychologyof meat-eating, so I decided to dothe research myself. I spent tenyears in the Social PsychologyInstitute at the London School ofEconomics studying 217 people,using focus groups, surveys andexperiments. The results challengemany preconceptions and well-respected theories.

My research suggests that meat-eatersare ‘in denial’ about the life and deathbehind meat: that is, they keep themeat they eat separate in their mindsfrom the animals they love. Meat-eaters may genuinely believe that theylike eating meat more than they loveanimals, but analysis of their attitudesreveals that the opposite is true andthat psychological and culturalprocesses maintain their illusions ofconsistency.

Our culture promotes meat-eatingthrough surreptitious farmingmethods, renaming animals into meat(e.g. pig/pork), different mediaportrayals between species, andchildren’s socialisation. But this veil ofseparation does not completelyobscure the former life of film-engulfed flesh on supermarket shelves;it merely enables denial, a paradoxicalstate in which people simultaneouslyseem to know, and not know, thetruth. Denial is always partial; peoplealways register enough information to trigger their denial strategies.

These include avoiding or rejecting the truth, attacking the source ofinformation, blaming others, seekingalternative information, or forgetting.When confronted with the truth,someone in denial may experiencebeing reminded of somethingunpalatable that they ‘sort-of’ alreadyknew. Their denial strategies thenrush to restore the illusion. As an

example, like many vegetarians, I havebeen asked why I don’t eat meat, onlyto be interrupted with: “Oh no, don’ttell me, I don’t want to know!”

In focus groups, meat-eaters agreedthat they did not ordinarily connectanimals to meat:

“I reckon 90% of people that go intothe butcher’s shop … and order a pieceof lamb don’t think of that as a sheep”

“… You don’t … it’s ‘meat’; you don’tsee it as a sheep; you don’t see it as acow”

“If they actually knew how they werekilled … there’d be a lot morevegetarians”

“It’d put you off for life”“Oh yeah true”

However, most meat-eaters arguedthat they liked eating meat more thanthey loved animals: hence their viewswere consistent with eating meatoverall. A minority argued thatfarmed animals are bred to be eatenand therefore eating meat is good foranimals. This presupposes thatfarmed animals lead happy lives andthat they would otherwise die out(ignoring the precedent protection ofsome species). The remaining meat-eaters were torn: feeling veryuncomfortable with no sufficientlyvalid reason to eat meat:

“I see no justification whatsoever … Ionly eat meat because I don’t thinkabout it. If I thought about it, Icouldn’t possibly”

My research

suggests that

meat-eaters are

‘in denial’ about

the life and

death behind

meat: that is,

they keep the

meat they eat

separate in their

minds from the

animals they

love.

Carol Norton, PhD

“I know animals are killed, but it doesn’t bother me…”:

the truth about meat-eaters



Reasoning about eating meat andloving animals

To test these arguments, I experimentallymeasured meat-eaters’ automaticresponses to images of animals,animals being slaughtered andcooked meat. Unlike the focus groupdiscussions, participants could notconsciously control thesemeasurements taken by computer.The results were astonishing: contraryto popular belief, meat-eaters did notlike animals any less than vegetarians.The difference was that, whereas forvegetarians meat was synonymouswith animals’ slaughter, meat-eatersdid not connect meat with theslaughter of animals. This fog ofdenial allowed them to eat meatguilt-free.

I also tested people’s satisfaction withtheir own attitudes, and whether ornot their attitudes changed. Meat-eaters became increasinglyuncomfortable as they consideredtheir attitudes. In the end, meat-eaters’ attitudes towards animalsremained highly positive, but theirattitudes towards eating meat andanimals’ slaughter fell significantly.

Changes in attitudes

Yet these results contradicted thefocus groups, where most meat-eaters argued that they liked eatingmeat more than they loved animals.The conclusion is that many meat-eaters are ‘in denial’ about their ownattitudes towards meat, animals, andtheir slaughter.

Further, although meat-eatersclaimed that they enjoyed the tasteof meat, statistical analysis revealedthat underlying their reasons foreating meat was ‘habit’, not ‘taste’.The psychological explanation is thatmost of our moral arguments merelyjustify automatic judgements, madewithout conscious awareness. Suchshortcuts ease our mental workload,but they mean that decisions areoften less well-considered than weimagine. For most meat-eaters,

‘taste’ seems a better reason to eatmeat than ‘habit’. In the same way,many focus group members justifiedeating meat backwards from theirbehaviour; reasoning which theexperiments discounted. Backwardjustification works like this: “I eatmeat; therefore I must like meatmore than animals”. In fact, mostmeat-eaters eat meat out of habitand like farmed animals more thanmeat. Further, when meat-eatershonestly consider their own attitudes,they become uncomfortable andreduce their liking for meat.

Facilitating attitude change

One of the best ways to changesomeone’s attitudes is to drawtheir attention to inconsistenciesbetween their behaviour andattitudes. In this case, the attitudechange was contrary to thebehaviour of eating meat. This isbecause meat-eaters’ attitudestowards animals were remarkablystable and because meat-eaterswere in denial about animals’slaughter. When meat-eaters wereforced to reconnect meat toanimals’ slaughter in their minds,they became uncomfortable and,without their usual denial strategies,they changed their attitudestowards animals’ slaughter andeating meat.

In theory, then, many meat-eaterswould become vegetarian if theyhonestly considered their ownattitudes and the reality of animals’slaughter. To encourage this, weneed to grab meat-eaters’ attentionwithout them feeling too personallyjudged or threatened. In many ways denial strategies have thepsychological upper hand as theymaintain a safe status quo. Yet myresearch shows that, if usedcarefully, the simple truth may leadpeople to change their own minds,and diets.

Contact:[email protected] forfurther information.

When meat-

eaters were

forced to

reconnect meat

to animals’

slaughter in their

minds, they

became

uncomfortable

and, without

their usual denial

strategies, they

changed their

attitudes towards

animals’

slaughter and

eating meat.

The Vegan l Summer 2010 9The Vegan l Summer 2010 9


The next Annual General Meetingof The Vegan Society will be heldon Saturday 20 November at CarrsLane Church Centre in Birmingham

PROPOSALS FOR RESOLUTION

Proposals for resolution, to beconsidered by Council for inclusion onthe AGM agenda, must be received atthe Society’s office (The Vegan Society,Donald Watson House, 21 HyltonStreet, Hockley, Birmingham, B18 6HJ)not later than 5pm Friday 23 July. For your guidance Ordinary Proposalsshould:

n be proposed and seconded bypaid-up full (not supporter)Members

n in the interests of economy andclarity, not exceed 200 words,including any supporting material

n propose some form of actionn propose one single action i.e. they

must not be composite proposalsn not simply comprise a statement of

opinion.

Members considering submittingSpecial Proposals (those seeking tochange the Memorandum or Articlesof Association) are advised to contactthe Company Secretary (Nigel Winter)or the Chair (George Rodger) c/o theSociety’s office. Special Proposalsmust not exceed 200 words.Proposers are requested to limit theirproposals to two.

NOMINATIONS FOR COUNCIL

The Vegan Society needs high-calibreindividuals on its Council of Trustees.Being a trustee is a practical unpaidpost (although genuine expenses canbe claimed) and requires skill andability to be effective. Trustees areultimately responsible for the charityand are also directors of the VeganSociety as a limited company. TheSociety will pay for a one dayinduction course for new Trustees.

Each candidate must:

n have been a full (not supporter)member of the Society for 12months or longer (as at 20November 2010)

n not be disqualified under companyor charity law from being atrustee/director

n submit a written nomination dulysigned by a proposer and seconderwho are paid-up full members

n submit a profile of him/herselfstating his/her full name (and anyprevious names). The profileshould provide your background inup to 500 words which mayinclude what skills, qualificationsand experience you have that willbenefit the Society; what you hopeto achieve as a Trustee; what areyour reasons for being vegan; whatexperience you have of managingpeople and working on committees;if you were previously a Trustee,what did you achieve during thistime and any other informationthat you consider relevant.

Candidacy is open to all members ofthe Society meeting the criteriaoutlined above. Members with relevantprofessional skills and qualificationsare particularly invited to considernomination. Essential trustee qualitiesare a cooperative and team-spiritedwork ethic, an understanding of goodgovernance (seehttp://www.ncvovol.org.uk/governanceandleadership andhttp://www.charitycommission.gov.uk/publications/cc10.asp) and a strategicway of thinking to advance veganism.A large part of the role is managingthe charity including risk management,strategic planning, financial planning,health and safety policy etc.Applicants with the followingknowledge and experience wouldparticularly benefit the Society: IT,financial, nutrition, scientific, business(including strategic planning) andPR/media.

Having time to give is a key factor withup to 10 full day meetings a year and timebetween to contribute to governanceand strategy via email/post/telephone.Trustees may also be required to workon sub-committees to preparedocuments for Council to consider.Candidates need a clear understandingof the difference between the role ofstaff and trustees. Being a trustee isabout nurturing an environment inwhich staff and volunteers can fulfil theSociety’s strategy effectively. A Councilof Trustees is there to provide oversight,policy and strategy. Travel andaccommodation expenses will bereimbursed for Trustees attendingCouncil meetings.

Past minutes of Council meetings canbe read here:http://www.vegansociety.com. You will need to register in themembers’ area to access the minutes.

We look forward to your applicationsfor election. Please address the aboveneeds of Council that are relevant toyour abilities in your personalstatements as well as giving a glimpseof your personal vision for the future ofpromoting veganism. If your skills aresuited to wider outreach activities,please consider becoming a Local orGroup Contact, training to be a SchoolSpeaker or volunteering to help onstalls or in the office.

Nominations should be sent to TheVegan Society, Donald Watson House,21 Hylton Street, Hockley,Birmingham, B18 6HJ to arrive notlater than 5pm Friday 23 July.

For further details ask for a‘Prospective Candidates‘ NominationPack’ by sending an A5 SAE marked‘PCNP’ to Council Elections, TheVegan Society, Donald Watson House,21 Hylton Street, Hockley,Birmingham, B18 6HJ or by [email protected].

VegAN soCietY eleCtioN AND Agm 2010



When Vegan Society Local Contact for LincolnshireLinda Wardale first heard that a planning application

for an 8,100 cow Dairy Farm had been lodged with NorthKesteven District Council, she immediately got active. She talked to The Vegan Society, Compassion in WorldFarming and Viva! who provided information.

Linda looked at the plans and noted down all of the environmentalproblems which would arise in that area as a result of thishuge factory farm being built – the influx of traffic; the damageto wildlife and their habitat; potential pollution problems etc.Linda was interviewed on local radio Lincs FM and in theLincolnshire Echo. The article was entitled: “Dairy plan is toface opposition by vegans”. Linda then had a telephone callfrom The Sunday Times asking if they could interview her and it was published that Sunday. Not wanting to let thisopportunity go, Linda contacted the Lincolnshire Echo oncemore and informed them of the article in the Sunday Times –the next day The Daily Mail ran an article – as a result of this, itwent global.

The campaign really picked up speed from that point, and Lindahad people contact her saying “I am not vegan or vegetarian,but this is not right, how can I help”. Linda even had a veganuniversity professor in Canada contact her asking if he couldhelp, as they are battling against these large scale factory farmsin Canada (after seeing the damage they cause they are verymuch against them). Linda wrote to her local MP, and the MPmade representations raising Linda’s concerns.

Linda was also interviewed on The Peter Levy Show on BBC RadioHumberside – this was also simulcast on BBC Radio Lincolnshire. Next 150 MPs raised an Early Day Motion to oppose the farmand Linda got local residents and local agencies like theLincolnshire Wildlife Trust, RSPB and Bat Conservation involved.In a meeting with 80 local people in attendance only threepeople voted in favour of the farm. David Bellamy got involvedand the issue appeared again on the front page of theLincolnshire Echo. We have since heard that the landowner hasdecided to withdraw the planning application.

“It’s important to keep the media ‘on-side’ as they are a valuableally in these kinds of campaigns. They have access to informationothers couldn’t possibly get to. If you’re passionate about it,keep driving on and you will take others with you. Don’t giveup and don’t be ‘fazed’ by big-business, or the media. Try toharness the expertise of others because it is impossible to do itall alone. Finally – If I can do it anyone can” says Linda.

But Linda isn’t complacent, she’s continuing to keep up thepublicity in case another planning application is put in by thelandowner and has done further interviews for the LincolnUniversity TV link and Siren Radio.

Linda’s interview with the BBC can be heard here:http://www.veganlincs.co.uk

Linda’s daughter Jen Wardale has drawn the stunning picture(top left) which has been made into badges.

VegAN CAmPAigNiNg Your PAssioN is Your Power



More Jain Vegans and Vegan Jains

The Vegan Society was honoured to be invited to the inauguration of the refurbished Jain centre in Birmingham. Vegan Society group

contact and leading member of the Jain community Nitin Mehta spoke passionately of the need to replace animal milk with cruelty-free

alternatives (Jains already consume no meat, fish or eggs) and Vanessa Clarke outlined ways in which the Vegan Society, as a secular

organisation, exists to help people of all faiths and none to reduce the hinsa or harm involved in dietary and lifestyle choices. Both

were warmly welcomed, together with representatives of Birmingham Vegetarians and Vegans, and all enjoyed the delicious food and

varied programme of entertainment and celebration.

Meanwhile, further South, the twice-yearly Ayambil

event was taking place at the Jain temple in Potters

Bar. Participants traditionally adhere to a strict Jain

vegan diet throughout the nine-day period, but on

this occasion the whole event was sponsored by Jain

Vegans in memory of Vegan Society life member the

late Devendra Shah (www.devendrabhai.com), who

had completed the full cycle of nine nine-day fasts

and devoted much of his time to bringing the Jain

and vegan communities closer together for the

benefit of animals, people and the environment.

As ever, a huge amount of effort was put in by

Sunflower standard holders and indefatigable

campaigning vegans Mahersh and Nishma of

Shambhu’s catering along with other members of

Jain Vegans too numerous to mention.

The vegan message was generally well received at

both events as the Jain community, with its core tenet

of respect for all life, continues to move towards veganism both in the UK and abroad. Membership of Jain Vegans

(http://groups.yahoo.com/group/JainVegans) is open to anyone interested.

Free Food and

Information Fair

in Kingston

With assistance from a team of enthusiastic

helpers, many of whom had cooked delicious food

in advance of the event while others distributed

colourful leaflets both on the day and beforehand,

Vegan Families group organiser Lesley Dove put on

a very well presented food and information fair at

Kingston Environment Centre during peak

Saturday shopping hours. In addition to a wealth

of Vegan Society information sheets and booklets,

Nutrition and Health Spokesperson Stephen Walsh

was on hand to answer questions, ably assisted by

Lucy Dove (see picture).



Great Green Success

Australia’s newest environmentalevent and Brisbane’s first veganevent, The Green Earth Festival,took place on Saturday 13 Marchat the Brisbane City BotanicGardens.

The wide-ranging festival had livebands, performers and rovingentertainment; green cuisine,demonstrations, speakers, achildren’s zone, video zone, artand fashion displays, plus stallsfrom many companies includinglocal not for profit organisations.

The Green Earth Festival wasorganised by the fledging, not-for-profit environmentalawareness group, Green EarthGroup Inc.

www.greenearthfestival.net

London Vegan

Campaigns

Pledge Month

Once again the Vegan Society supported the

London Vegan Campaigns vegan pledge both

financially and with speakers, including dietitian

Sandra Hood and nutrition author Stephen

Walsh. The “before and after” meetings also

offered health checks, cookery demonstrations

and superb vegan food. Participants were given

“vegan buddies” and regular tips by email,

including a very popular pancake recipe for

Shrove Tuesday.

Forty-three Londoners took part, 54% meat

and/or fish eaters and the remainder lacto-ovo-

vegetarian. Feedback at the second meeting

showed that participants had improved their health (one pledger’s cholesterol dropped from 7.5 to 5.7 and there was an average 1.4

kg weight loss) as well as helping the environment and saving an estimated 300 animals in just one month. A trip to Hugletts Wood

sanctuary to meet and connect with so-called “food animals” provided further motivation.

The results were even more impressive than last time: 60% of participants intended to remain vegan and 33% planned to eat more

vegan food while only 3 people did not intend to change their diet. For the full report see

www.vegancampaigns.org.uk/campaigns/veganpledge10.htm

The London pledge will run again in 2011, but there is no need to wait until then: sign up for The Vegan Society’s on-line pledge at

www.vegansociety.com/VeganPledge.aspx



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n VegAN PreNAtAl VitAmiNs

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n VegAN CuPCAkes tAke oVer loNDoN!

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ESSANIAEssania’s Earth and Surf collection of bracelets,necklaces and earrings are the perfect accessories forsummer. Choose from their gorgeous turquoise orfunky, twisted, coco bean bracelets and necklaces orgo for something more eye catching such as theirMaori or animal inspired pendants, their statementneck-tags or their chunky quartz pendants. Featuringnatural materials and inspired by the planets scenicbeauty Essania’s 2010 range is free from animal shells,just look for the sunflower symbol!Priced from £1.99For more details go to www.essania.co.uk ortelephone 01202 855090

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

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Verity Hunt-Sheppard, Charley Roberts and Michael Miller


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

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n Nut burgers (wHolesAle)SILVER WING LTD

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n orgANiC DiPs, PAtes AND sAVouries

ORGANIC CONNEXIONTickle your taste buds with the Organic Connexion’s food range.Their delicious range of pates includes Butter Bean & Garlic,Sundried Tomato & Basil and Greek Olive & Rosemary. For dips,try their Mint & Parsley, Sweet Chilli & Garlic orAduki & Tamari.Organic Connexion alsoproduce a popular BrazilNut Roast and Rich &Thick Fresh Gravy. Allfood containers aremade from recyclablematerials and wherepossible vegetables aresourced from local farmstoo. For details ofsuppliers or to enquireabout their expandinghome delivery service visit www.organicconnexion.co.ukor telephone 01708 477190

n boDY CAre witH esseNtiAl oils

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n luXurY HAir AND skiN moisturisers

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www.ariseandshinecosmetics.co.uk or phone 07961 726337.

Verity Hunt-Sheppard and Charley Roberts




Verity Hunt-Sheppard and Charley Roberts

Anew edition of the VeganPassport has just been produced,

and is available from The VeganSociety for just £4.99.

The Vegan Passport is a pocket-sizedbook, with a simple message explainingwhat vegans do and don’t eat, and why,and asking for a vegan meal. The samemessage is printed in many differentlanguages. The intended use is, whenin a foreign country, to show it to yourwaiter or waitress in a cafe orrestaurant, selecting the page for thelocal language.

The Vegan Passport is also useful forvegetarians, if they don’t mind doingwithout milk, cheese, eggs and honeyfor the duration of their holiday orbusiness trip abroad.

The original idea was from LouiseWallis, then Chair of Vegan SocietyCouncil, in 1993. After she left Councilin 1994, newly-elected Council memberGeorge Rodger took over the project.We appealed for translations throughThe Vegan and by word of mouth. We were expecting to produce a veryslim booklet with perhaps ten or a dozenlanguages for main tourist destinations.In fact translations soon came floodingin. When we went to press in July 1996,we had the basic message in 37languages (including English andEsperanto). The Vegan Passport was aninstant hit and has been a good sellerever since.

A well-likedfeature ofthe VeganPassport istwo pages ofdrawingsheaded “If allelse fails!”On one pageare lots offruits,vegetables,heads of grain,nuts and pulses,surrounding ahappy smileyface. On the other page are lots ofanimals, birds, fish, shellfish, eggs, even abig fat udder dripping milk, allsurrounding an unhappy face.

Meanwhile, new translations were stilltrickling in, so we produced a secondedition in June 2005. This one had 56languages! And the drawings of course.Some of the translations were taken,with permission and acknowledged, fromthe Vegetarian Passport, published by theNederlandse Vegetariërsbond (DutchVegetarian Society) in the late 1980s.

Since then, new translations, andimproved versions of old ones, were stillcoming in from time to time, so whenstocks of the 2005 edition were runningout the third edition was prepared, withno less than 73 different languages! It came out at the end of February thisyear.

The 73 languages in the newedition are English, Afrikaans,Albanian, Amharic, Arabic,Basque, Bemba, Bengali,Bulgarian, Burmese, Catalan,Chinese (in both simplified andtraditional characters), Croatian,Czech, Danish, Dutch, Estonian,Finnish, French, Galician,German, Greek, Gujarati,Hebrew, Hindi, Hungarian,Icelandic, Indonesian, Irish,Italian, Japanese, Kannada,Khmer, Konkani, Korean, Lao,Latvian, Lithuanian, Malagasy,

Malay, Malayalam, Maltese, Marathi,Mongolian, Nepali, Norwegian, Persian,Polish, Portuguese, Romanian, Russian,Serbian, Shona, Sinhalese, Slovak,Slovene, Somali, Spanish, Swahili,Swedish, Tagalog, Tamil, Telugu, Thai,Tibetan, Tigrinya, Turkish, Ukrainian,Urdu, Vietnamese, Welsh, Yoruba andEsperanto.

Offers of additional languages arealways welcome. If you give us atranslation, you will be assigningcopyright to The Vegan Society. We do not offer payment, butcontributors will be acknowledged and given a complimentary copy of thenew edition containing their translation.And our grateful thanks - without thecontributors, now numbering well over100, the Vegan Passport would notexist. And, by the way, no-one gets anyroyalties, so all sales proceeds go to TheVegan Society.

VegAN PAssPort 2010


The Vegan Society is asking political parties toadopt a number of policies promoting vegan aims

and ideals. One of these is to “Help the farmingindustry move towards stock-free, plant-basedfarming to reduce greenhouse gases and help globalfood security.”

Why is this important?

The world is facing serious challenges in the near future.

A rapidly increasing human population, water shortages

and climate change all point to difficult times ahead. The

systems of agriculture are a crucial factor in human impact

on the environment, and the food we as individuals

consume can affect what is being produced and the

methods used to produce it. However, the impact of

agriculture goes far beyond food production, affecting the

national and global environment.

What are the benefits of stock-free farming?

Stock-free farming is farming without the use of animals,

either directly for food or indirectly for tilling and

manure. Vegan diets are better environmentally for several

reasons:

n Less water and land is required than for meat and dairy

production (only one third of the amount, in the UK context);

n Reduction of greenhouse gas emissions (the ‘livestock’

sector is globally responsible for 18% of greenhouse

gases);

n Reduction of deforestation due to land clearance to rear

cattle and to grow feed for livestock. Reduction of

land-degradation from overgrazing;

n Can encourage biodiversity and provide attractive

landscapes;

n Animals would not be exploited to the brink of

extinction, as in the case of sea-life.

The area currently being used for crops in the UK is 4.7

million hectares. It is estimated that only 3 million hectares

would be required to feed the UK population on a vegan

diet, therefore it is very likely that sufficient quantities of

suitable land would be available for arable use without

having to plough pasture.

Land that is less suited to growing arable crops can be

used to grow annual, shrub and tree crops for food, fuel,

fibre, construction materials and other uses with stock-free

farming methods. For example, short-rotation coppice

willow can be grown on marginal land to produce biomass

and initial studies suggest that this benefits butterfly and

bird populations.

The options for land use are not limited to a choice

between either grazing or industrial arable.

The problems explained

The global human population is set to increase from 6.7

billion to 9 billion by 2050, with the majority of the

increase in developing countries. At the same time,

demand for fresh water and agricultural land is rising and

global trends towards unsustainable Western meat and

dairy-based diets are increasing. But the challenge of

feeding a growing population can be met by changing to a

plant-based diet.

Large amounts of land are needed for livestock, both for

growing feed crops for animals and for grazing. Some

70% of the world’s agricultural land and 30% of the

world’s surface land area is currently used for livestock

farming and one-third of all arable land is used for feed

growing. It is a much more efficient use of resources to

feed people direct with plant foods.

GLOBAL FOOD S

ECURITY



GLOBAL FOOD S

ECURITY If everyone ate the kind of meat and dairy-rich diets

popular in the west we would require the resources of

three Earths to support us. We already know that these

diets can lead to health problems and are not sustainable.

Encouraging stock-free farming provides a method for

people to provide efficiently for themselves while reducing

their impact on the environment.

The Food and Agriculture Organisation of the United

Nations predicts that:

“by 2025, 1. 8 bi l l ion people wi l l be l iv ing

in countries or regions wi th absolute water

scarci ty , and two-thirds of the world

population could be under stress condit ions.”

Stock-free farming has the advantage of using water much

more efficiently than farming animals. As increasing water

shortages are one of the key threats to food security and a

significant cause of conflict, it is crucial to use what water

is available for food production as efficiently as possible.

What about poor farmers in developing countries?

Stock-free farming is suitable for small-scale, low income

farming, which is often the nature of much farming in

developing countries. It is also compatible with

environmentally and socially sustainable approaches to

developing agriculture and increasing food output.

Trees can often provide food in situations where other

crops fail as they are more resilient to drought and can

sustain communities during times of famine.

Training in plant-based nutrition would help people to

provide better for themselves and their families and make

good use of native species of nutrient-rich plants to ensure

that no one goes to bed hungry.

Don’t we need manure from animals?

Maintaining soil fertility without animal manure or

chemical fertilisers can be achieved by:

n Crop rotation, planting the crops which require most

soil fertility soonest after fallow years.

n The use of green manure, which also protects soil from

losing nutrients during winter as the soil is not bare.

n The optional use of compost and plant-derived liquid feeds.

Green manure techniques:

n Planting nitrogen fixing plants such as clover in fallow

years (also good for breaking up dense soil)

n Undersowing green manure plants beneath crops

n Spreading green manure onto the soil over winter

Chemical fertilizers can be used but a large amount of

energy is required to produce them and people in

developing countries often can’t afford to buy them.

But don’t we need animals to plough the soil?

Low till is the practice of planting crops with minimal

disturbance of the soil. The soil is not ploughed before

each planting of new crops, as is usually the case in

conventional farming. It typically involves maintaining a

cover layer of either live crops or harvested crops used as

mulch, which protects the soil

and leads to soil micro-

organisms and fauna

taking on the task

of ‘tilling’ the

soil. This has

many

advantages,

including:

n soil erosionis reduced

n nutrients andwater are moreeffectively kept in thesoil, increasing soil fertility

n less carbon is released from the soil

n fewer weeds (as their seeds are not exposed to thesurface)

The future of food

Climate change and feeding a growing population are two

of the biggest problems facing the world today. Adopting a

vegan diet and using sustainable techniques to produce

the food is part of the solution.

References for this article can be found here:

http://www.vegansociety.com/References/Food-

Security.aspx



It was fantastic to read Lee Hall’s application of Thomas Kuhn’s thesis on paradigm shifts inthe Winter issue of The Vegan. However, Kuhn’s version of how science, history and timeunfold is just that - a version. Kuhn implies that vast oceans of time must be expended beforethese revolutionary upheavals manifestly disrupt convention. It is a theory clearly borrowed fromthe Enlightenment in which society inevitably transforms and progresses over time. This model ofinevitable transformation was heavily adopted by Hegel, Marx, liberalism and today’s secularhumanists. Yet applying Hegel, Marx and Kuhn’s theories to history always begs the question,

“how long do we have to wait for another paradigm shift or revolution to occur?” Since nobodyshould have the hubris to predict the future (Marx clearly failed in his anticipation of global communism),

the application of such versions of reality to forecast it becomes futile.

Where I play my cards is in the more lateral and pluralist attempt to understand scientific development by Paul Feyerabend.Without a reliance on the ‘grand narratives’ of the Enlightenment, Feyerabend challenged Kuhn’s notions and argued that to treatscience as a rational and objective enterprise was a myth. For all of its supposed endeavours, science has blighted human historywith a catalogue of anthropocentric horrors: factory farming and vivisection to name but two. Feyerabend’s objective was toredefine the purpose of knowledge solely towards the principles of freedom – to discredit scientific norms and use science to liberatethe enslaved (not to enslave them within a dogmatic set of methodological rules). Thus there is no predictable horizon we can stareat to expect or await the mass acceleration of knowledge or moral progress. If anything, history teaches us that useful emancipatorysocial movements are arduous, drawn-out wars of attrition, a succession of depths and shallows that may, or may not, lead touniversal change on a global scale. This is not cosmic pessimism, but the simple realisation that what we are left with is the dailyimplementation of our proactive vegan lifestyles – thatis a goal in itself: the revolution every day! (And I’ll take that any day!)

Vegan Blessings,

JonnyRedditch

RESPONSE TO LETTER FROM SUE LE RAY SPRING VEGAN 2010

To remove oneself from The Vegan Society is in part to remove a vital component ofThe Vegan Society: a caring individual. If this is done often enough there will be a muchreduced influence of vegan ideas in the world. If we withdraw, it will not stop animalexperimentation nor the selling of animals alive or dead in supermarkets. To encouragewithdrawal allows vegetarianism to fill the gap.

We must interact with non-vegans to gain influence. The postman who brings our maillikes a bacon roll (ugh) before setting out. Should I refuse my copy of The Vegan becausehe delivers it? If I did, I would not know about Sue Le Ray’s concerns.

Not many people are born vegan. If we withdraw, how can we shake the hand (cross-contamination) of a meat eater and put our case forward? We must show the world thatour way of life is as good as it gets and for that we must, on behalf of those we are tryingto help, suffer the indignity of cross-contamination. We must not step back into our ownpersonal safe-havens which sometimes can be illusory. We must support vegan companiesbut should not adopt double standards (even a wonderful, wholesome, vegan loaf maycontain the bodies of crushed insects). Oh what a difficult path to tread, but let us do ittogether.

Peter GriffithsShaftesbury


Thomas Kuhn



As a Vegan Society local contact,I’ve been asked a number oftimes why many products thatused to be vegan are no longerlabelled as such by companiesand supermarkets, and whetherthese products are still vegan.

The short answer is yes, of course theseproducts are still vegan, as their

ingredients have not altered in the slightest.The longer answer is that changes in labelling regulations meanthat companies now have to mention whether a product couldconceivably have come into accidental contact with an ingredient –say milk for example – when being made, through cross-contamination on a production line or in an oven. And they mustdo so no matter how small the chance of contamination may be,or how small the trace ingredient may be (and we are often talkingof minute, barely detectable quantities). This results in labels sayingthings like ‘may contain traces of milk’ even when, according tothe ingredients, it contains nothing of the sort.

Now in the case of people with allergies, this information can bevital. But for vegans? The vast majority of vegans – including theVegan Society – would still consider such a product to be vegan.After all, the product itself remains unchanged. However, a fewvegans (notably a company called Plamil) feel that a product thathas even the slightest chance of having been in accidental contactwith an animal product is not vegan. And their vociferousness hasregrettably led to some companies removing the vegan label fromproducts that had previously been considered vegan, and whoseingredients haven’t changed.

This seems very wrong to me for three reasons.

Firstly, the aim of ethical veganism is not to avoid animal productsat all costs, and for its own sake – this is the means to an end. The end, or aim, is to reduce animal suffering, and the trace ofmilk that has already been used in another product and whichmight accidentally find its way into a vegan product does notincrease animal suffering, or the market for animal products, in anyway. One could I suppose argue that forcing a company toconform to stricter vegan standards might persuade them to ditchtheir milk products, but in truth it would more likely be the otherway round, and they would cease to make vegan products at all.

Secondly, considering these products to be non-vegan drasticallyreduces the number of vegan options available, making it muchharder to be vegan with no benefit to animals whatsoever. And thirdly, anyone who avoids a product that may contain anaccidental trace of milk, when said product probably containsingredients obtained through harvesting techniques which harmanimals, and has been brought to their doorstep by lorries runningover animals driven by people who probably eat meat, is surelydeluding themselves that they are in any way easing animalsuffering by so doing.

I have heard these people called ‘purists’, but that implies somesort of moral superiority which seems entirely inappropriate.Rather, in my opinion they are ‘extremists’ who are harming thevegan movement and – by extension – animals. Being vegan isabout avoiding suffering and harm to animals, and this kind of‘vegan policing’ is unhelpful at best, and harmful at worst.

Name and Address supplied


sweetCorN souP witH AVoCADo sAlsASopa de Elote con Salsa de Aguacate

Serves 4

For the soup:-30 ml/2 tbsp olive oil200 g/7 oz onions, peeled and coarsely chopped400 g/14 oz frozen or tinned sweetcorn,defrosted and well drained750 ml/1 1/4 pints soya milk1 bay leafSea salt and freshly ground black pepper

For the salsa:-125 g/4 1/2 oz red cherry tomatoes, quartered50 g/2 oz red onions, finely chopped1 garlic clove, peeled and crushed1 red chilli, deseeded and finely sliced15 black olives, pitted and quartered lengthways30 ml/2 tbsp olive oil2 small ripe avocadoes15 g/1/2 oz fresh coriander, coarsely chopped1 large lime, juicedSea salt and freshly ground black pepper

Heat the olive oil in a medium saucepan, add the onions and cook for about 10 minutes, stirring occasionally, until softened butnot brown. Stir in the sweetcorn and some seasoning, then the milk and the bay leaf. Bring to the boil, cover the pan andsimmer very gently, stirring occasionally, for 30 minutes. Cool slightly, remove the bay leaf and blend in a food processor untilvery smooth. Strain the soup through the medium blade of a mouli-légumes or a wide mesh sieve – do not be tempted to skipthis step as one of the charms of the soup is its velvety smoothness. Check the seasoning.

Make the salsa while the soup is cooking. Place the tomatoes, onions, garlic, chilli, olives and olive oil in a bowl, season andmix gently. Peel and stone the avocadoes and dice into 1cm/1/2 inch pieces. Add to the bowl with the coriander and lime juice.

When you are ready to eat, ladle the soup into four warm bowls, place a good spoonful of salsa in the middle, and serveimmediately with the rest of the salsa on the side to add as you eat the soup.

Isabel Hood

Cookery writer Isabel Hood revisitsthe food of her Mexican

childhood in search of vegan recipesand finds that a salsa is the perfectway to add sparkle and interest toany dish.

Salsa, which simply means sauce inSpanish, has become synonymous withTex-Mex style fast food. Available in ajar, it is blood red and sour, tastes ofnothing but tinned tomatoes and chillipowder, and bears no resemblancewhatsoever to its countless Mexicanrelatives. In Mexico, a salsa is brimmingwith personality and potential – it is aboisterous, exuberant combination of

diced raw vegetables and/or fruit, whichinvariably includes chillies and herbs andis used as a condiment, a relish, anaccompaniment to enhance and expanda main dish.

If you wander past a food stall on anyMexican street corner, you will notice anassortment of salsas, to which customerswill help themselves a gusto, to taste.There is bound to be salsa cruda, rawsauce, a straightforward and verytraditional mixture of tomato, onion,chilli and fresh coriander, as well asguacamole, made from unctuous, ripeavocadoes. Each region will use itstypical chillies, and toasted seeds and

nuts crop up everywhere. In thesouthern states, a variety of tropical fruitswill find its way into the local salsas,often partnered with the inky black beansof the Yucatán peninsula and the juice oflimes and bitter oranges. But ask astreet cook for her recipe, and she willsmile and shake her head – she has norecipes. Every cook makes salsas herown way, or perhaps the way her motherand grandmother made them, withregional and seasonal ingredients, andwhatever takes her fancy that day – andher customers will spoon them intosoups and stews, over tacos andquesadillas, or just roll them up in awarm, fragrant tortilla.



YUCATECAN BEANS WITH PINEAPPLE AND POMEGRANATE SALSA

Frijoles Yucatecos

Serves 4

For the beans:-500 g/18 oz black beans (soaked and cooked or canned)1 bay leaf30 ml/2 tbsp olive oil275 g/10 oz onions, peeled and coarsely chopped3 garlic cloves, peeled and crushed1 hottish red chilli, deseeded and finely chopped15 ml/1 tbsp cumin seeds, coarsely ground in a mortar or spice grinder250 g/9 oz creamed coconut, coarsely choppedSea salt and freshly ground black pepperWarm tortillas, bread or cooked rice, to serve (optional)

For the salsa:-1 small pomegranate200 g/7 oz diced fresh pineapple, peeled and prepared weight1 green chilli, as hot as you like, deseeded and finely sliced40 g/1 1/2 oz red onions, peeled and finely chopped1 garlic clove, peeled and crushed1 large lime, juiced1 small orange, juiced30 ml/2 tbsp olive oil15 g/1/2 oz mint leaves, coarsely choppedSea salt and freshly ground black pepper

Place the beans in a colander and rinse them undercold, running water. Put them in a large saucepan withthe bay leaf, add enough water to cover by 10 cm/4 in,and bring to the boil over medium heat. Turn the heatdown to low, cover and simmer very gently for at least2 hours, preferably 3 or 4, until the beans are totallytender. Check them every now and then to make surethat they are not drying out and are covered by at least1 cm/1/2 in of water.

When the beans are pretty much ready, heat the oliveoil in a large saucepan, add the onions, garlic, chilli andsome seasoning, and cook gently, stirring occasionally,until soft and just starting to brown, about 20 minutes.Add the cumin and cook for a further five minutes.Pour in the beans and their cooking liquid, bring to theboil, cover and simmer for 30 minutes. Stir the coconutcream into the beans and cook for a minute or twolonger until it has melted. Check the seasoning.

Prepare the salsa while the beans are cooking: combine all the ingredients in a bowl and stir gently.

To serve, divide the beans between four warm platesand top with a good spoonful of salsa, adding moresalsa as you eat.


The Vegan Summer 2010 HD 02.05:The Vegan Winter 2004 02/05/2010 12:55 Page 25

Miss Best

APPLE AND PECAN PIEwww.miss-best.com

Serves 6-8

Filling6 Apples (about 800 g), peeled and cored2 tablespoons lemon juicePinch vanilla powder or ½ teaspoon vanilla extractSmall pinch salt2 2⁄3 tablespoons maple or agave syrup1 teaspoon zest from an organically grown or unwaxed lemon2 2⁄3 tablespoons psyllium husk powder4 teaspoons olive oil

Crust1 cup almonds1 cup sunflower seeds1 cup raisins1 teaspoon cinnamonPinch dried ginger½ teaspoon ground cardamom4 teaspoons waterPinch salt

Topping3 tablespoons chopped pecans or walnuts3 teaspoons maple or agave syrup

Start by making the filling. Cut the peeled andcored apples into food-processor friendly chunksand blend into a puree.

Mix in the lemon juice and zest, vanilla, agave ormaple syrup, salt and oil. While the processormixes your filling, sprinkle in the psyllium powder. It should thicken nicely.

Transfer to a bowl and give your processor a quickwash and dry so you can make the crust. Put thealmonds and sunflower seeds into the processorand blend until the size of bread crumbs.

Add the raisins, salt, cinnamon, cardamom andginger and process again before adding the water.It should now stick together into a nice dough.

Flatten the dough into a cake form or on to aplate. Press down along on the inside edge of thebase to make a small ‘crust’ to contain yourtopping.

Pour in the filling and smooth down. Top withpecans, a drizzle of syrup and apple slices. Storein the refrigerator if not eating immediately. Thisis delicious served with raw vanilla sauce, or soyavanilla sauce/cream.



Christine Mackay

SUMMER GARDENING

Summer can be a hectic time of yearin the vegetable garden. If you are

anything like me you will be constantlybattling to keep the vegetable bedsfree from invasive weeds and grasspaths under control. It can be especiallytime-consuming to hand weed aroundclosely spaced crops such as leeks andonions. If you can access a suitablemulching material, it is a good idea tocover as much soil round crops aspossible before weeds start to appear.You could ask your friends andneighbours to keep grass cuttings.These can be laid at least 2 inches thickonto beds to inhibit the growth ofweeds. This will also help to preventthe soil drying out too much duringthe hottest part of the year. Keep freshgrass away from the stems of youngplants though.

At the height of the growing season mostof the garden will be planted up, but thereis always likely to be at least one bed thatbecomes free as the season progresses.For example, spring planted potatoes willbe ready for harvesting in summer. Just asit is better to keep soil covered aroundplanted crops, it is also good to ensurethat soil is not left bare after harvesting.

Greenmanures aresown toreplacenutrientstaken out bycrops and toprovidecover. Fieldbeans can besown afterpotatoes andwill fixnitrogen in

the soil. In spring these can then be duginto the soil or if you prefer not to dig,chop down the tops, hoe in the roots andleave the tops on the soil as mulch. I havealso had good success with a green manurecalled phacelia when sown from latesummer into autumn. Other varietiessuitable for sowing in August include redclover, alfalfa, tares and annual ryegrass.There are many other green manures that

provide an excellent alternative to animal-derived products for use by the vegan-organic gardener. Some green manureshave deep roots so need to be dug ratherthan hoed. Check for suitable sowing timesbefore planting green manures.

Successive sowings of crops can be madewell into summer and autumn, especiallyfor crops that grow to maturity quickly suchas salads. Regular sowings can be made ofradish, turnip, peas, chard and spinach toensure a continuous supply for as long aspossible. Late summer is also a good timeto grow varieties of oriental vegetables suchas pak choi, oriental spinach, choy sum andchopsuey greens. These crops will run toseed if they are grown when conditionsare too hot and dry. Other leaf crops thatcan also be grown in late summer andtheir season extended under cover includewinter cress, claytonia, parsley, lambslettuce and turnip broccoli. I boughtseeds of the latter from the Real SeedCatalogue (www.realseeds.co.uk). It isdescribed as the equivalent of sproutingbroccoli from the turnip family and it has a delicious mildly spicy flavour.

Another good source of organic andunusual crops is Beans and Herbs(www.beansandherbs.co.uk).

It is worth taking a chance on the weatherstaying mild until late autumn andextending the season for as long aspossible. If you have harvested broadbeans by midsummer it may be possible toentice a second crop later in the season bysimply chopping the plants down to nearground level from where fresh shoots willgrow. The second crop may not be assubstantial but still worthwhile. This canalso be done with leeks and lettuce, whichwill re-grow from the base.

ResourcesSee www.mclveganway.org.uk or ring0845 458 9595 for details of very usefulgardening and related publications fromThe Movement for Compassionate Living(MCL). To find out about joining MCL [email protected] or ring01639 841223

See VON information sheets onwww.veganorganic.net for informationabout the basics of vegan-organic growing,making compost, attracting birds, bees andbutterflies to your garden and much more.

Are you interested in commercialhorticulture? Could you be a vegan-organicmarket gardener of the future? GlyndwrUniversity offers foundation degree coursesin Organic Horticulture Management. Stock free organic production systems andstandards are a strong element of theprogramme and bursaries to help youstudy may be available from VON. See ‘undergraduate courses – science andenvironment’ at www.glyndwr.ac.uk

Joining the Vegan-Organic Network is anexcellent move for the vegan-organicgardener and for anyone interested inanimal rights and the environment; thetwice-yearly VON magazine is packedwith helpful information. Write to: VON,80 Annable Rd, Lower Bredbury, StockportSK6 2DF phone 0845 223 5232 (local rate,10am to 8pm) or [email protected]

Visit the VON website and join online atwww.veganorganic.net

Grow Vegan Puzzler

Question; Name a suitable mulchingmaterial to keep weeds under control.

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

by 19 July 2010

The winner receives a copy of Being Vegan.

The answer to the Spring Grow VeganPuzzler is: The Brassica Family

Winner: Andrew Davis



n BADGER CULLING NOT EffECTIVE AGAINST TB IN CATTLE

Badger culling is unlikely to halt the spread of tuberculosisin British cattle herds, according to Jenkins HE, WoodroffeR, and Donnelly CA (2010) in their survey The Durationof the Effects of Repeated Widespread Badger Cullingon Cattle Tuberculosis Following the Cessation ofCulling. What is more, Imperial College London andthe Zoological Society of London have found that cullingcosts two to three times more than it saves the farmers.

The Welsh Assembly should seriously consider using a badgervaccine, as was used in England this year, the surveyors havesuggested. The Secretary of State for the Environment had already suspendedbadger culling in England in 2008, while the Welsh government is currentlyconsidering doing it again.

n VEGAN REAL ALE

The Birmingham Campaign for Real Aleis working with The Vegan Society andthe Real Ale for All group to have avegan-friendly bar at their Real AleFestival in October 2010. A newvegan-friendly way to make real ale –called ‘Fast Cask’ – was launched bythe brewer Marston’s at the start of

April 2010.

n CALLING ALL PARENTS,

GUARDIANS OR TEACHERS

If you have contact with schools (perhaps youare a teacher or have school age children)please contact our Education Officer, Rob, tooffer assistance in raising awareness of ourservices to schools: [email protected]

n GOVERNMENT TO fORBID WILD ANIMALS IN CIRCUSES

“I am minded to pursue a ban on the use of wild animalsin travelling circuses in England,” the responsible ministerJim Fitzpatrick announced in response of a publicconsultation almost 13,000 people had joined. A totalof 94% voted in favour of a total ban, 95.5% saidthere is no wild species that can be kept in circusesunder acceptable conditions.

Animal rights groups have been campaigning againstthe use of wild animals in circuses for many decadesbecause of the poor conditions of transport, theunnatural environment the animals have to live in andthe cruel methods used during training.

www.captiveanimals.org

n VEGAN BODY TAN WINNER ON IRISH DRAGON’S DEN

Vegan Society Trademark holder Tan Organic has come first on the Irish TVprogramme Dragon’s Den. Founder Noelle O’Connor made a good impressionto the judges, and one of them is now investing €50,000 (approx £44,300) inher business. More information on the website: www.tanorganic.com.

n EATING CHICkEN IS A MAjOR

SOURCE Of INTESTINAL

INfECTIONS

According to the European Food SafetyAuthority in their study Scientific opinion onquantification of the risk posed by broilermeat to human campylobacteriosis in the EU,preparation and consumption of chicken isresponsible for up to a third of human casesof campylobacteriosis in the European Union.This is the most common infectious diseasetransmissible from animals to humansthrough food. It causes serious diarrhoeaand gastroenteritis. Over 200,000 cases ofhuman campylobacteriosis were reported in24 EU member states in 2007, but manyothers are not recorded in the statistics.

n THE REAL BREAD CAMPAIGN

The Real Bread Campaign is trying to get more supermarket bread to be madeusing just flour, water, yeast, salt and nothing else. If they are successful this isgreat news for vegans who can often find that whey and other animal productshave been added to bread.

www.realbreadcampaign.org



It’s been a fantastic start to 2010 forthe Vegan Runners. 33 year old AnnaFinn continued to run through one ofthe toughest winters in recent history.On April 3rd and a week ahead ofschedule she finally realised herambition and broke a world record -becoming the youngest woman everto complete 100 marathons. Despitehaving run the Bletchley Enigmamarathon only the day before, Annashowed few signs of fatigue andcompleted her 100th race, theCompton 40 Mile Downland Challengein Berkshire, in less than 8 hours –coming home 4th lady.

But, world record holder or not, Anna showsno signs of stopping. She still plans to runthe Paris Marathon, the ‘Brathay 10 in 10’which is 10 marathons around LakeWindermere in 10 days and the GrandUnion Canal Race which is said to be‘Britain’s longest, toughest, non-stoprunning race’, competitors must completethe 145 mile distance from the centre ofBirmingham to the centre of London alongthe Grand Union Canal.

Elite athlete, Fiona Oakes has had a greatfew months of training and looks set toswap the London marathon in April forthe Geneva marathon in May. As ever,Fiona’s training as an elite athlete takesplace against a backdrop of caring for her400 plus rescued animals at her home,Tower Hill Animal Sanctuary in Essex andquite how she does both so impressivelyremains a mystery to most of us. DespiteFiona’s deflection to the Geneva marathon,Vegan Runners still has an impressive teamof 8 entered into the London Marathonand we’re hoping for a record number ofvegan supporters en route.

In January, Neil Ford marked his come-back to racing by winning the Berwick 4mCross Country race – leaving a trail of 136others behind his Vegan Runners vest. It was the first time Neil had felt racing fitsince a car crash in 1992 and also, the firsttime he’d been able to race in the VR vest.

And throughout January and February,Vegan Runners battled with the mud inother cross country events up and downthe country - including the South ofEngland Cross Country Championships inLondon, the Nottinghamshire CountyChamps at Berry Hill, Notts. and theEnglish National Cross CountryChampionships at Roundhay Park, Leeds.

Vegan Runners were also represented inhalf marathons in Watford, Reading,Brighton, Wokingham, Berkhamsted,Llanelli, Larne and Liverpool and theNottingham to Derby Kilomathon.

Meanwhile, Ian Hodge took part in the20m Wadsworth Trog, the 24mAnglezarke Amble, the 31m Kipling Caperand 31m Haworth Hobble. FrancesHumphries ran the 25m Stansted Stagger,30m Punch Bowl Marathon in Surrey andthe 30m Sevenoaks Circular. MariaHamilton headed to Malta for the MaltaMarathon while Hallam Smallpiece tookpart in the 40 mile Country to Capital racefrom Wendover to London.

January also marked the start of our newmonthly London training sessions. The firstsaw our vegan runners vests dashing pastintrigued tourists and bemused locals inHyde Park. In subsequent sessionsRegent’s Park, Richmond Park andClapham Common have played host. The sessions are planned to cater to allabilities and we always aim to find avegan friendly café nearby to adjourn toafterwards so even members who are tooill or injured to run can join us post-session.

We always welcome new members of allabilities. For more info and for race resultsseehttp://www.veganrunners.makessense.co.uk/index.html

MORE VEGAN RUNNING

The Vegetarian Cycling & Athletic Club(VC&AC) has been around since 1888.

The club’s two main pro-active veganrunners are Andy Harper (in the photo)from Hitchin and Robert Mottram Jonesof Penkridge, Staffordshire. Andy hasbeen a member since 1998 and Robertsince 2001. Andy is experienced at themarathon distance and since goingvegan in November 2008 has achieved amarathon time of 3 hours 42 minutes atthe Luton event in December 2009. At the half marathon distance in 2009,Andy’s best was 1 hour 34 minutes atBorehamwood, Hertfordshire.

Robert Mottram Jones has returned tohis best form over the past year or twoeven though he is in his late 40s. At theBirmingham half marathon in October2009, Robert achieved 1 hour 26minutes (213th out of more than 10,000runners) and at the Brathay WindermereMarathon in May 2009, 3 hours 26minutes.

On the cycling scene and away fromcompetition, vegan cyclist and secretaryNoel Molland, resident in the Dartmoorregion, is working hard to bring togetherveggie and vegan cyclists in the south-west of England for rides at variouslocations and similarly broaden theappeal of the VC&AC throughout theUK. For more information on theVC&AC visit: www.vcac.vegfolk.co.uk

n VEGAN RUNNERS



n MYSPACE

Calling all MySpace users! Does anyone out there have experience designingMySpace pages? The Vegan Society MySpace page is in need of updating andwe’re looking for a volunteer to take on the task. We will provide all the content,but we need someone to manage the design and layout of the page. Think you’reup for it? Drop a message to us on MySpace atwww.myspace.com/thevegansociety with an example of another MySpacepage you’ve designed and some suggestions about what to do with ours.

n MOVEMENT fOR COMPASSIONATE LIVING

CELEBRATES 25TH ANNIVERSARY

Kathleen Jannaway was Hon Secretary of The VeganSociety for many years until she co-founded (with herhusband Jack) The Movement for Compassionate Living(MCL) in 1985. Kathleen died in 2003, but the MCLcontinues to promote compassionate lifestyles and the

importance of trees to humanity. The Vegan Societywould like to congratulate the MCL on all of their good

work over the last 25 years.www.mclveganway.org.uk

n MORE AND MORE

COUNCILS BAN fOIE GRAS

It is no longer permitted to sell foie grasin council-run premises or land inEastbourne. The Council’s decision hasfollowed other local authorities such asYork, Stockport, Norwich and Bolton. Sothe next French market in Eastbourne,where foie gras was still sold last year,will be free from “fatty liver” (thetranslation from French).

Foie gras is produced from the liver of aduck or goose that has been force fed,causing the liver of the bird to swell upto ten times its normal size. A pipe isinserted down the throat of the bird andpulped maize is pumped into their stomach, sometimes resulting in severeinjury or death.

n jOURNALIST BECOMES VEGAN

It was thought to be only a one monthvegan trial, but journalist Grant Butler hasbecome enthusiastic about vegan life:“Vegan eating, I discovered, is anythingbut boring, and the cooking experience isexhilarating and fun. And it comes withsome fringe benefits. Physically, I feelgreat. During the day, I have so muchenergy that I’ve kicked my afternooncoffee habit. At night, I’m sleepingbetter.” Grant has decided to stay veganand to accompany this with a twice-monthly column called FOODday in TheOregonian.www.oregonlive.com/foodday/index.ssf/2010/03/a_vegans_journey.html

n SCHOOL SPEAkER TRAINING

We’ve been organising educational visits foralmost three years with some great successes inschools and other institutions all over the UK. We’re now starting to think about arranging avisitor training/induction day in the north ofEngland. Please let Rob Jackson, our EducationOfficer, know on [email protected] you would like to take part and becomeregistered to speak on behalf of The VeganSociety.

We are particularly looking for those with public speaking experience and goodvegan knowledge. You can find out more about being a visitor here:http://www.vegansociety.com/vseducation/visitor-service/being-a-visitor.aspx. All school visitors will need to undergo a CRB check.

n VEGAN VENTURES WORkSHOP

The annual VeganVenture cookerycourse, organisedby theVegetarianCharity inmemory of itsfounder Maxwell

Lee, will be on 21August 2010.

Please look atwww.vegetariancharity.org.uk

for details of how to apply. Note thiscourse is only open to under-26s who arevegetarian or vegan.

n GOOD AND BAD NEWS fOR VEGAN INfANTS

We were delighted to hear that negotiations at the Department of Health hadfinally led to the licensing of a non-animal vitamin K product for newborns, only tofind that the new product is currently in a gelatine capsule! We are working on thisand hope to have more news in due course. Meanwhile, the only remaining veganinfant formula has been discontinued, so this is another area in which we areasserting our rights under the Equality Act. Courteous comments from individualsand local groups also carry a lot of weight with both government and commercialorganisations, so do support our efforts with representations of your own.

For contact details look here: http://www.vegansociety.com/News-And-Events/News/Vegan-Infant-Formula.aspx



THE PASSIONATE WAY OF VEGAN BAKINGBy Günter EberweinAvailable from www.guntersvegancakes.comPrice: Special sale price of 10.00 GBP for all VeganSociety Customers by request [email protected] by Charley Roberts

Warning: before you startlooking at this ebook, have acloth handy to wipe the drooloff your computer screen.You’ll need it. Günter, atrained pastry chef, hascreated vegan recipes for someof the most delicious,indulgent cakes you couldhope to eat. Recipes such asChocolate Caramel Torte,Lubecker Marzipan Cake,Dutch Apple and Date Cake,

Black Forest Torte and Lemon MeringuePie are all accompanied by good quality colour photographsand are straightforward enough for a competent home cookto follow, although some are more time-consuming thanothers.

This collection is largely European influenced, inspired bythe traditional German cakes Günter’s mother baked, whichmakes it very different from the usual selection of cookies,cupcakes and brownies that seem to predominate veganbaking recipe collections.

A great book for anyone wanting some new inspiration andideas or something a bit more extravagant than yourstandard sponge cake. Buy the book and check out thephoto gallery at: www.guntersvegancakes.com

LOVING LIFE - LOVING DESSERTS By Miss BestE-book available from www.miss-best.comPrice: £9.99Reviewed by Rosamund Raha

This beautifully designed e-book contains ‘43 delicious, but secretly healthy recipes to make yousmile’ and there are photographs of many of the desserts. It has a solid introduction in whichMiss Best gives information about the different ingredients.

The recipes use ingredients such as fresh and dried fruit, agave syrup, cacao, psyllium and nuts and many of the ingredients areraw (although Miss Best isn’t strict about this and often suggests non-raw alternatives for people who don’t visit health foodshops). Most of the recipes are easy to make (some of them very easy). The Chai hot chocolate shot is amazing! Please seepage 26 for an example of one of Miss Best’s excellent recipes.

SECOND NATURE: THE INNERLIVES OF ANIMALSBy Jonathon BalcombePublished by Palgrave MacmillanISBN: 978-0-230-61362-1Price: US $27.00Reviewed by Michael Miller

Balcombe is an animalbehaviourist who grewincreasingly dissatisfied with theinstitutionalised abuse of animalsin the name of science.

In this book, Balcombe arguesthat animal minds are incredibly diverse, and the presumptionthat humans trump all with our intelligence is a fallacy.Although humans have a finely tuned intelligence (&emotion), there is no reason to extrapolate superiority fromthis – it is just the particular capacity emphasised by thepath of our evolution. If sentience is “the capacity for painand pleasure”, then all animals have this and deserve moraltreatment.

Beginning with a fascinating and detailed discussion of thesensory and psychological world animals live in (includingthe author’s speciality: bats), Balcombe discusses variousspecies’ proven ability to sense, perceive, feel and think inways like and unlike our own. He then moves on toanimals’ complex social lives and the moral sense thisrequires, and finally challenges some entrenched notions ofnature as inherently violent, and humans as the pinnacle ofevolution. The final section provides thoughtful andemotive analysis of the hypocrisy in our treatment of animals.

Sometimes the sheer wealth of information makes this hardreading, but perseverance is well worth it.


THE GOOD SHOPPING GUIDEBy The Ethical Company OrganisationPublished by: The Ethical MarketingGroupISBN: 978-0-9552907-5-6Price: £14.95Reviewed by Daniel Therkelsen

As the price indicates, this book is acomprehensive guide to ethical goods,boasting 700 consumer brands across364 pages ranging from DVD players totea and coffee. The ethics of each

brand is rated according to four categories; environment, animals,people, other. In each area, such as boilers, a clearly broken downand digestible introduction to the possible pitfalls and consequencesis discussed.

The merits of veganism and The Vegan Society are mentioned and acompany can only achieve the top-rating for animals in the areas offood and drink if they are trademarked with The Vegetarian Societyor The Vegan Society. Furthermore, passages on animal testing areincluded when introducing areas like shampoos and conditioners orsun protection lotion.

However, The Good Shopping Guide does fall down compared withpublications such as the Ethical Consumer Guide by describing fishas ‘renewable resources’, amongst other things.

This is a clearly laid-out reference guide which is easy to dip intoand covers a very broad range of consumer goods. Be prepared topull a face every now and again when non-vegan items arediscussed – or alternatively, write a polite little letter to the editor sosome areas are improved upon in the next publication.

Why We Love Dogs, EatPigs and Wear Cows: An Introduction to Carnism- The Belief System ThatEnables Us to Eat SomeAnimals and Not Others By Melanie Joy Ph.D.Published by Conari PressISBN 978-1-57324-461-9Price: £19.99Reviewed by AmandaBaker

Opening with a vivid word-picture - a sophisticated dinner host serving GoldenRetriever meat - this book is already ‘infamous’.

Author Melanie Joy squarely addresses the dominantculture of the USA, her home country. She explores howwe can collectively ‘numb’ our empathy, disconnect fromour compassion and so, eat meat. This hidden yetpervasive system of numbing is ‘carnism’, a mainstreamideology which says that it is normal, natural, necessaryand morally acceptable to eat some animals.

As vegans, we sometimes struggle to realize that mostmeat-eaters are truly compassionate at heart - yet chooseto support the violence in each plate of meat. This bookoffers invaluable new insights about our struggle to talkconstructively to meat-eaters.

Already prompting debate on USA TV, this inspiringvolume offers you new ways to help ‘carnists’ break awayfrom the ideology of meat.

THE SIMPLE LITTLE VEGAN DOG BOOK – CRUELTY-FREE RECIPES FOR CANINESBy Michelle A. RiveraPublished by Book Publishing Co.ISBN: 978-1-57067-243-9Price: $9.95Reviewed by Tarron Hevican

Should you introduce your dog to a vegan diet? Granted they may eat meat in the wild (amongstother things), and so one might worry about denying them their natural quarry, but what veganwants to be scraping meat out of a can? Luckily a dog can live healthily and happily as a vegan.

If you would like to understand a little more about dog nutrition, and see what you can cook upyourself The Simple Little Vegan Dog Book is invaluable. It’s got everything you need to know in an

easily digestible language and layout: expert advice and guidance on dog nutrition, a shopping list of thestaple ingredients you’ll need, and all importantly, a lot of exciting recipes which include: mains, biscuits and special treats.

Cost-wise you could probably go completely home-made for small to medium sized dogs, time willing, but costs run higher for largerdogs (as I found), so you may want to try a mixture of home-made and commercial vegan dog food, according to your time andbudget. Also be warned that all dogs are different, and so yours may not like certain meals or ingredients (like celery for example!).Experiment!

Having tried the recipes, I can tell you that I had a sense of having an even more personal connection with my family’s companiondog, Quil, as a result. In creating her meals from scratch, by my own hand and concentrated attention, I felt the same emotions Iwould cooking for any other family member. We don’t cook a special meal for someone out of an unconscious, obligatory act, we doit because we really care about them. By comparison, serving our canine friend directly from a tin or packet can seem monotonousand even soul-less. Treat that other family member, give this book a try!



AUSTRIAVegane Gesellschaft Österreich,Waidenhausstr. 13/1, 1140 Wien.www.vegan.atPresident: Felix Hnat***

A highly active society providing support andencouragement to other groups in the regiondespite persecution by the Austrian authorities.

Central And Eastern Europe

The Vegan Society has members in more than 20 European countries, many of whom run groups or even nationalsocieties. As in Part I, group leaders known to be vegan get an asterisk, Vegan Society members two, Patrons and

Life Members three. For further details of vegan resources in Europe and around the world, see www.ivu.org andwww.euroveg.eu.

POLANDUsed to have a large and active vegetarian societyand a large-circulation magazine produced by vegans,but things seem very quiet these days. Any newswelcome!

SLOVENIAThe only country to boast a vegan President: the lateJanez Drnovšek. No major national grouping, butSlovene representatives always come to EVU gatheringsand Marko Zigart** came all the way to London for theVegan Society AGM.

RUSSIAHome of Tolstoy and leader of the veggiemovement in the 19th century. TatianaPavlova’s vegetarian society somehow survivedthroughout the communist era, since whennumerous vegan and animal protection groupshave sprung up.

VITA Animal Rights Centre, Mytnaya 62-93,115191 MoscowVery active campaigning vegans.www.vita.org.ru

Eurasian Vegetarian Society (EVS). 15 Apat,16 House, Pereulok Chapaevskei, 125252Moscowwww.vege.ru

Vanessa Clarke

HUNGARYHungary, too, had a thrivingvegetarian movement in the late19th and early 20th century which was banned by thecommunist authorities in1951. No major groups rightnow, but plenty of vegans in Budapest, some goodveggie restaurants and even an accommodation andtouring service: www.budaveg.com

A region with a long history of organisedvegetarianism strongly influenced by Tolstoy.Many societies were banned during thecommunist period. Some very active localgroups have sprung up recently, many with avegan/animal orientation.

LITHUANIALietuvosVegetaruDraugija,Eiurlionio 13-9,03104 VilniusHosted a verysuccessful vegfestin1997 despitepolitical change.Currentinformation onLatvia and Estoniawould be verywelcome.

CZECH REPUBLIC AND SLOVAKIA

Česká Společnost pro Vyživu a Vegetarianství

o.s., P O Box c.10, 63900 Brnowww.csvv.cz

Former Czechoslovakia hosted the1929 World Veg Congress and theEuropean congress in Bratislava(Slovakia) in 1995.

Local groups and activists include thePrague group run by Marek Voršilka***– still active despite vicious attacks bythugs in December 2008.

www.otevrioci.cz


Vegans around the world

Europe, Part ll


CROATIAAnimal Friends Croatia (Prijateljiživotinja), Gajeva 47,10000 Zagreb Flourishing vegan/ARgroup based in thecapital.www.prijatelji-zivotinja.hr

Veggie guesthouse:www.cherry-blossom.hr/en/pension.php

Since the fall of communism and the break-up of former Yugoslavia (which hosted the IVU WorldCongress in 1986) a crop of new vegan/animal groups has sprung up, fostered and assisted bymore established societies elsewhere. Groups in Bosnia, Croatia and Serbia cooperate closely withone another and encourage even newer groups in the region. Whilst specifically veggierestaurants are still rare, Orthodox Christians who observe all the official fasts may spend half theyear on a vegan diet so there are often vegan options available.

An area with longstanding, well organised vegetarian andvegan societies, though currently less so in the Baltic states.

The Balkans and Beyond

BOSNIA/HERZEGOVINAAnimal Friends, Maguda 1, 71000Sarajevo (vegan)Enthusiastic vegan group whose effortsare well received by the mainly Muslimcommunity.www.prijatelji-zivotinja.ba

SERBIASloboda za životinje (Freedom for Animals),Cvijiceva 62, 11000 Belgradewww.sloboda-za-zivotinje.orgAnother enthusiastic group, in a predominantlyOrthodox Christian country.

KOSOVOShoquéria Vegjetariane KosovareAtmarama, Rr Nena Tereze 30A, 38000Prishtinewww.freewebs.com/atmarama

BULGARIABulgarian Vegetarian MovementBeli brezi, bl.11, et.7, ap.28, 1680 Sofiawww.vegebg.org

TURKEYVejetaryen Kulubu, Buyukder Cad, Naci Kasim Sk,Hikmet Is Merkezi, No. 1/3 Sisli, 34387 Istanbulwww.vejetaryenkulubu.com

DENMARKVegana – Danmarks Veganerforeining,Rådmansteins Allé 46,7, 2000 Frederiksbergwww.vegana.dkKirsten Jungsberg**, organiser of three International VeganFestivals – in 1981 (the first ever), 1985 and 2006.

FINLANDVegaaniliittory (FinnishVeganSociety),Hämeentie48, 00500Helsinkiwww.vegaaniliitto.fi

NORWAYNorskVegertarforening,Postboks101Blindern,0314 Oslowww.vegetar.com

SWEDENSwedish

VeganSociety,

Klövervägen 6, S-64700 Mariefredwww.vegan.seFounded in 1976 byStefan and UllaTroeng* Hosted the FourthInternational VeganFestival in 1989

LITHUANIALietuvosVegetaruDraugija,Eiurlionio 13-9,03104 VilniusHosted a verysuccessful vegfestin1997 despitepolitical change.Currentinformation onLatvia and Estoniawould be verywelcome.

ROMANIASocietateaVegetarienilor din România,O.P.7-C.P. 135, BucureŞti www.svr.ro

MOLDOVAUniunea

Vegetarienilor din Moldovawww.uvem.org

Scandinavia and the Baltic States

The Vegan l Summer 2010 35The Vegan l Summer 2010 35

Vegans around the world

Europe, Part ll


Shari Black Velvet

One thing that bugged me when Istayed at the Hyatt Regency Hotel

in Hawaii the other week was thefact that there were parrots in cagesdotted around the hotel. As soon asI saw them I felt sad. As if being ina tiny cage isn’t bad enough, beingthere just to be gawped at by touristson a daily basis must be awful.Obviously this ties in well with Tilly,the whale that attacked the trainerat SeaWorld last week. Animals incaptivity is WRONG. W.R.O.N.G.Would a human seriously like to bekept in a small confined space dayin, day out, just for the entertainmentof onlookers, only able to move in asmall circle?

I felt so sorry for the parrot I had to passeach day on my way out from my hotelroom. I tried to walk past quickly andnot look at him/her so as not to bebummed out for the rest of the day. In hindsight, I wonder if the parrot wouldhave liked me to go and talk to him, andspend time by the cage, so as not tohave been just another faceless humanwalking past while he’s stuck there andcan’t go anywhere. The worst thing is

knowing he has some amazing wings,given to him for flying – and he can’t usethem. What is the point? The epitomeof cruelty. The only thing I felt a slighthope for was the fact that at night hewasn’t there. I hoped he’d be taken to a more spacious area, to stretch, get exercise, get some sort of release.But who knows. He may have gone toan equally small setting.

I don’t understand why a hotel ‘needs’parrots in cages. We go to hotels tosleep. We book hotels just to rest ourheads at night. Not to look at birds incages. Some of these big hotels need tosit and think, re-evaluate their purpose.Maybe I’ll send an email to the HyattRegency and ask them if they can lookinto not using animals. Politely of course.

One of the highlights of my trip to Hawaiiwas actually coming unexpectedly acrossa seal sleeping on a beach. My friendand I drove to the scenic beach to checkit out, take photos… and couldn’tbelieve it when we set eyes upon amonk seal lying near the water, sleeping.The best thing was that hardly anyonewas there. The beach was very quiet,

almost empty. It was bliss. There wastape and signs to let you know the sealwas sleeping and not to disturb him. I took a few pictures with my camera. I could have sat and watched her (I wastold it was a pregnant seal) for hours,just sleeping. She was so free, so atpeace, so beautiful.

The best thing in life is freedom. Seeinganimals in their own free environment isamazing. Stumbling across a free sealon an empty beach was 10 million timesbetter than a caged bird in a hotel.Hyatt Regency, listen and learn.

WHY HAVE WINGS

If YOU CAN’T fLY?



Youth Contacts are aged 16-25 and are here for

young vegans to connect with. If you would like

to chat to a Youth Contact or if you would like to

be one please get in touch with Rob.

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

YOUTHeducation


Websiteupdate

We are just about toadd a large newsection to the YoungVegans part of ourwebsite. If any of youYoung Vegans wouldlike to comment on itplease get in touch!

EducationNews

We have started asking

young people for

feedback at the end of

sessions we deliver. This might be something

they learnt, something that shocked them, or

something they agreed or disagreed with.

Here’ s a selection of the most poignant:

“ I have learnt that animals really suffer for humans to eat.”

“I was shocked that baby chicks get gassed.”

“I have learnt that the meat and milk industries

sometimes feed us information that promotes their

business and leave out the more violent parts.”

“Milk is still a source of animal cruelty.”

“I have learnt that we can survive without meat and milk.”

“I think that veganism is right because if I was an animal I

would not like to be killed!”

“I have learnt that vegan is the only way forward!”

Materials

We’re currently tryingto get some newmaterials together.This should encourageteachers to deliverinformation aboutveganism as it fits inwith the NationalCurriculum. If you haveany experience of thisand would like to helpplease get in touch.

Training/inductionday coming up

We're now starting to think aboutarranging a visitor training/inductionday in the North of England. Weare particularly looking for thosewith public speaking experienceand good vegan knowledge. You canfind out more about being a visitoron our website. All school visitorswill need to undergo a CRB check.If you want to be involved pleaseget in touch.



Write to:

the vegan society, Youth, donald Watson

house, 21 hylton street, birmingham, b18 6hJ

email:

[email protected]

Call: 0121 523 1738

www.vegansociety.com/vseducation

Matt Wells

is Vegan Kid

CheCk out hIs blog on http://vegankId.net/. he tells

us about hIs lIfe as a Young vegan RunnIng a blog.

vegan kid has been going for 4 months and has received

2000 individual hits.. part of the fun is trying to come up

with something new each time. some posts that I think

aren’t so good become a ‘top favourite’ which is always

a confidence booster. My favourite recipe is the

cheesecake – it’s such a rare treat. It’s an

incredibly decadent dessert but freeze it for 3-4

hours and it becomes an irresistably creamy

ice-cream cake.

I became vegan in May 2007. I was nearing my

gCse exams and there was concern that I might

not get the nutrients I needed at such a vital time.

however, I was determined to succeed and I have

no doubt it was the best choice. Without

sounding cliché, I am now so much healthier,

more knowledgeable and ethically aware, with

a passion for food and cookery.

My mum didn’t like it at first, but she has

become very supportive. My dad and brother try

to wind me up constantly. When I was 10, my dad

offered me £100 to eat some turkey but I refused

without a second thought. My brother thinks

that if something is vegan it will be disgusting

and he won’t eat it, but the treats I make are

gone within 48 hours.

My greatest hobby is acting, which is also my

chosen career path. dietary obstacles can vary

considerably depending on the production company

you are working with.

If it is a small role on a

large shoot, generally

you would go without

because amidst the

activity your vegan

ethics aren’t considered.

at the moment I'm

rehearsing for great

expectations (Rose

theatre bankside,

london 31/5-06/6), so if

you come to see it, say

'hi' afterwards!


Great Staffordshire Picnic

We are currently involved with the GreatStaffordshire Picnic, which brings 14 schoolstogether. The students will produce a couple ofdishes each to take along to the massive picnicand funday at Shugborough Hall. The VeganSociety will be there too!

UNi Vegans!Our university took part in green week - we set

up a stall with some homemade vegan food and

shop bought products. I made falafel and other

people made vegan cupcakes, banana bread and

chocolate fridge cake. There was also hummus,

chocolate soya milk, pitta bread and vegan

biscuits. We informed lots of students about

veganism and a low carbon food diet. I put out

all the leaflets the Vegan Society sent me, which

went very quickly! We then had a free screening

of Meat the Truth, a power point about veganism

and a Q&A session. The stall went very well and

we are hoping to make it a regular event.

Rebecca, Manchester Metropolitan University


n MAY 2010Bristol Eco Veggie Fayre

29th – 30th May 2010Live music, stalls, talks and more. Website: www.ecoveggiefayre.co.uk

n jUNE 2010Vegan Beer Festival

5th – 6th June 2010Starts 12:00 noonSumac Centre, 245 Gladstone Street,Nottingham NG7 6HX Live entertainment, food, beer.Phone: 0845 458 9595 / 0115 960 8254 Website: www.veggies.org.uk/nvvs

n AUGUST 2010The Vegan Venture Cookery Course Aged 16 to 25 in August 2010 andinterested in vegan cooking? Then the Vegan Venture Cookery Coursemay be of interest to you. It is a free, one-day course run by the Vegetarian Society’sCordon Vert Cookery School(www.cordonvert.co.uk/) in Altrincham,Cheshire. It is funded by the VegetarianCharity in memory of Maxwell Lee. For fulldetails of how to apply please see:www.vegetariancharity.org.uk/veganventure.html

n SEPTEMBER 2010National Anti-Meat March

18th September 2010LondonNo further details as yet – watch this space

n OCTOBER 201039th World Vegetarian Congress (WVC)

1st – 9th October 2010 Jakarta and Bali, Indonesia. Website: http://www.wvc2010.org

n NOVEMBER 2010World Vegan Day

1st November 2010Website: http://www.worldveganday.org/

Vegan Month

1st – 30th November 2010 Website: http://www.veganmonth.com/

The Vegan Society AGM

20th November 2010Carrs Lane Church Centre, BirminghamMore details on page 11

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



ENGLAND

THE VEGAN SOCIETY LOCAL CONTACTS

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

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

Veg*ans = vegetarians & vegans.

For details of group activities please check thewebsite or get in touch with the Contact.When writing to a Contact please enclose a sae.If you’ve been a full member of the Society for atleast six months and would like to be a LocalContact please get in touch with Rob:[email protected] 523 1738 (Office Hours)

VEGAN SOCIETY LOCAL CONTACTS & GROUPS




meals

VEGAN SOCIETY LOCAL CONTACTS & GROUPS



PATRONS

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

COUNCIL

Philip Bickley (Nutritionand Health Spokesperson)Alex Claridge (AssistantTreasurer)Vanessa Clarke(International Coordinatorand Information Consultant)Matthew Cole (Vice-Chairand Information Consultant)Catriona GoldVanessa Kelley (Treasurer)Karen MorganGraham NealeGeorge Rodger (Chair and Information Consultant)

STAFF

PR/Media OfficerAmanda Baker

Head of Business Development George Gill

Information OfficerVerity Hunt-Sheppard

Education OfficerRob Jackson

Office Manager / FinanceOfficersDiana and Howard Knight

Head of Information ServicesRosamund Raha

Information OfficerCharley Roberts

Trademark AssistantDaniel Therkelsen

Sales and Membership AssistantMike Tomkins

Chief Executive Officer Nigel Winter

VolunteersDean BracherJohn DavisIrene DudleyTarron HevicanRay KirkhamMichael MillerNeil RahaIan RobertsTill StreckerStephen Walsh (Nutritionand Health Spokesperson)

LISTINGSVEGANISM may bedefined as a way ofliving which seeks toexclude, as far aspossible and practicable,all forms of exploitationof, and cruelty to,animals for food,clothing or any otherpurpose. In dietary termsit refers to the practiceof dispensing with allanimal produce —including meat, fish,poultry, eggs, animalmilks, honey, and theirderivatives.

Abhorrence of the cruelpractices inherent in anagricultural system basedon the abuse of animalsis probably the singlemost common reasonfor the adoption ofveganism, but manypeople are drawn to itfor health, ecological,resource, spiritual andother reasons.

If you would like moreinformation on veganisma free Information Packis available from theVegan Society.

THE VEGAN SOCIETYwas formed in Englandin November 1944 by agroup of vegetarianswho had recognised theethical compromisesimplicit in lacto-vegetarianism (ie dairydependent). Today, theSociety continues tohighlight the breaking ofthe strong maternalbond between the cowand her new-born calfwithin just four days; thedairy cow’s proneness tolameness and mastitis;her subjection to anintensive cycle ofpregnancy and lactation;our unnatural andunhealthy taste forcows’ milk; and the de-oxygenation of riverwater throughcontamination withcattle slurry.

If you are already avegan or vegansympathiser, pleasesupport the Society andhelp increase itsinfluence by joining.Increased membershipmeans more resources toeducate and inform.

Marion Hersh Glasgow


CUMBRIA

DEVON

DORSET

HAMPSHIRE

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

SUSSEX

WALES

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

LISTINGS


people animals environment

Donald Watson House21 Hylton StreetHockleyBirmingham B18 6HJ

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

THE VEGAN DISCOUNT CARD

DISCOUNT CARD

PUBLICATIONS

HOLIDAYS ABROAD

(Uk) HOLIDAYS PERSONAL

CLASSIfIEDSSave A Life

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The ideal gift for the person who has

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

Tel: (01622) 746410Registered Charity: 1099627

www.Buttercups.org.uk

ORGANISATIONS

Large detached self-catering Gite inPyrenées, France: 4beds, 3baths,2 living areas. Wood-burning stoves,solar panels, veganic food available,sleeps 10-12 with ease: contact Sueor Trevor, Le Guerrat, 09420 Esplasde Sérou, (0033) 561963703 eves oremail: [email protected].

ADVERTISEMENTS TO BE

SUBMITTED BY 8 jULY 2010

fOR INCLUSION IN THE

AUTUMN 2010 ISSUE OfTHE VEGAN

CONTACT:

[email protected]

0121 523 1733


“Jesus was a vegetarian”www.donoteatus.org

The Christian Vegetarian AssociationUK (CVAUK) promotes a plant basedway of life as it represents good,responsible Christian Stewardship forall God’s creation. For furtherinformation on our work or to join usvisit www.christianvegetarian.co.uk ortelephone Don Gwillim 01428 723747

Divine Frog Web Services. Veganstandards compliant website design,development, implementation,maintenance, email, domain nameregistration, hosting and eco-hosting.FREE website health check for yourcurrent site. Please contact Ian - tel: 07981 057697email: [email protected] professional choice.

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

Ref:MPG 010

VALID FROM

UNTIL

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MAY 2010

AUGUST 2010

INTERNET SERVICES


CONDITIONS OF ACCEPTANCE:

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

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VEGAN NUTRITION GUIDELINES

REFERENCE CODE

ADVERTISEMENTS

TO BE SUBMITTED

BY 8 jULY 2010

fOR INCLUSION IN THE

AUTUMN 2010 ISSUE Of

THE VEGAN

CONTACT:

[email protected]

0121 523 1733

SHOPPING

Fresh Tempehby post

www. freshtempeh. co. uk

WILL POWERVegans have it.

We rely on will power even though we’ve been doing it fornearly 60 years. Leaving a charity a donation in your will is

an excellent way to continue to provide support. You will be helping to secure our future - for people, animals

and the environment.

We are an educational charity and since 1944 havepromoted a healthful, compassionate lifestyle, encouraging

the growth of veganism worldwide.

It is only with the help of people like you thatwe can continue to succeed. Please

phone 0845 45 88244 (local rate)and request our free will and

legacy pack. It’s that easy.

Thank you for all your help -The Vegan Society

The Vegan Society trademark is theauthentic international standard forvegan products.

Our logo provides an easy andtrusted way to promote

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

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

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

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

VEG 1 (£4.99 for three months’ adult supply)

Specifically designed to benefit vegans of all ages in a safe and effective way.

Taken daily, VEG 1 ensures adequate supplies of selenium, iodine, vitamin D, folicacid, vitamins B2, B6 and, of course, B12. Based on extensive research by VeganSociety health and nutrition spokesperson Stephen Walsh, author of Plant BasedNutrition and Health, the supplement is ideal for vegans of all ages. Available only from The Vegan Society

CLASSIfIEDSThe Vegan Summer 2010 HD 02.05:The Vegan Winter 2004 02/05/2010 13:14 Page 46

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

I wish to renew my membership.

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

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

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

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

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

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

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

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

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

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

a copy for £5.

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

Individual £21

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

** Add £7 per additional household member

Under 18 years old £7

Memo & Articles of Association £5

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

Donation

Total:

Cheque / PO payable to The Vegan Society

Credit / Debit card (enter details below)

Direct Debit (phone for details)

Website: www.vegansociety.com

Payment may be made by

credit card, sterling

International money order

or sterling cheque drawn

on a British bank.

Membership How to pay

Please debit my Visa / Mastercard

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

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21


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

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

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

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

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

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

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

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

VEGAN NUTRITION GUIDELINES


Kate Sweeney & Vega


CROSSWORD

QUICk CROSSWORD

set by Kate Sweeney

CRYPTIC CROSSWORD

set by Vega

Solutions to the spring crosswords (Quick:left/Cryptic:right)The winner of the cryptic crossword: Miss D.E. Macnee

The winner of the quick crossword: David Clarke

Down 2 Plant hop playfully or robbery (5)3 Arsenic in dram set before queen might result in

brown bread (7)4 Fool rises following angel’s lead in distant manner (5)5 The Spanish follow second, third and fourth brightest

star in Orion? (5)6 Discuss one intervening in 13 or pine (7)7 Negotiation about second herb (7)

12 This month overtakes worker in a flash (7)13 6 berries flavour gin when soft 12 is shaken (7)15 Defining chemical property of tin cans perhaps? (7)17 10, attractive, but I’m not part of charge against

president (5)18 Seaman the first on board (5)20 Sam Allardyce holds up South American camelid

(bigger than a frog?) (5)

Across1 Small, mild-flavoured onion (7)5 Eurasian plant often found as a pest where grain is grown -_ _ _ _ _ mustard (5)

8 Tart, sour tasting; only me (Anag.) (6)9 Long-handled brush; shrub with yellow flowers (5)

10 Thin and crispy type of toast (5)11 Kind of primrose (7)12 Retreat, ebb (6)14 (Of a plant) firm, full of sap; dig rut (Anag.) (6)16 Herb (3,4)19 Chocolate tree (5)21 Unit of weight (5)22 Celery-like herb with seeds used for flavouring or pickled

like capers (6)23 Stalks; staunches (5)24 Relating to part of the West Country (7)

Down2 Divide into two (5)

3 Plant, _ _ _ _ _ _ _’s bane (7)

4 Herb used to flavour food and as an antiseptic (5)

5 Roughage (5)

6 Wearing away (7)

7 Spoilt, blemished (7)

12 Strips or threads of pasta, for example (7)

13 Hot spice, type of pepper (7)

15 Reveal, expose (7)

17 Pitchers (5)

18 B vitamin - _ _ _ _ _ acid (5)

20 Red pear-shaped tropical fruits with poisonous seeds,popular in Jamaica (5)

Please send in solutions to eithercrossword along with your name andaddress by 19 July 2010Prize for the quick crossword will be£30 worth of skin care products

kindly donated by Dr. Wendy’s and theprize for the cryptic crossword will be

£50 worth of Dr. Wendy’s skin careproducts www.doctorwendy.net

Across 1 Long Island cocktail perpetrated

a deceit (4,3)5 Go over 2 down again? (5)8 Teapot at one time contained Irish staple (6)9 Someone in desperate straits setting king over ace (5)

10 Food ripening upon its tree starts bearing this consequence of vegan action (5)11 Endless leaf fall swept up into middle-eastern vegan ball (7)12 Hurt one New Jersey river (6)14 Blast ray missed first two and went wide of the mark (6)16 This darkens the face of our star peacekeepers on board vessel (7)19 Drink takes in very quiet 10 (5)21 Important male gorilla is a Greek (5)22 Yellow 10 grows on a herb (6)23 Set fire to model goblin hospital (5)24 Why ace a convoluted double bet? (4,3)


CROSSWORD


the vegan summer 2010 for website

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