The Vegan Summer 1989

VEGAN NEWSPE IEWS •

SUMMER 1989

Managing Editor: Colin Howlett Edi tor : Barry Kew Commodi ty News Editor: Lis Howlett Design and production by Up Studios Printed by Geerings of Ashford Ltd Text printed on 100% recycled paper, supplied by Paperback Ltd, London The Vegan is published quarterly by The Vegan Society Ltd Publication Date: March, June, September, December Copy Date: 1 st of preceding month ISSN 0307-4811 © The Vegan Society Ltd

The Vegan Society The Vegan Society Ltd Registered Charity No. 279228 33-35 George Street Oxford OX1 2AY Tel. 0865 722166 President: Arthur Ling Deputy President: Chris Langley Vice-Presidents: Serena Coles Freya Dinshah Jay Dinshah Grace Smith Donald Watson Council : Vincent FitzGerald Colin Howlett Lis Howlett Tim Key Chris Langley (Chair) Arthur Ling Hon. Treasurer: Vincent FitzGerald Secretary: Barry Kew Publications Director: Colin Howlett Office Manager: Susan Kew Administrative Assistant: Jim Crawford

2

Information Veganism may be defined as a way of living which seeks to exclude, as far as is possible and practical, all forms of ex-ploitation of, and cruelty to, the animal kingdom for food, clothing or any other purpose.

In dietary terms, it refers to the practice of dispensing with all animal produce — includ-ing meat, fish, poultry, eggs, (non-human) animal milks, honey, and their derivatives. The Vegan Ethic challenges all who preach compassion yet acquiesce in institutionalized animal abuse, especially the cruel practices inherent in dairy, livestock and poultry farming.

Abhorrence of these prac-tices is probably the single most common reason for the adoption of veganism, but many people are also drawn to it for health, ecological, spiri-tual and other reasons. The Vegan Society was formed in England in November 1944 by a group of vegetarians who had recog-nized and come to reject the ethical compromises implicit in lacto-(i.e. dairy-dependent) vegetarianism and consequent-ly decided to renounce the use of all animal products.

Since those early days it has grown considerably in both size and influence, reflecting the increasingly wide recogni-tion of veganism's ethical, health, ecological and other ad-vantages.

The Society now has the status of an educational charity, whose aims include encourag-ing the development and use of alternatives to all commodities normally derived wholly or partly from animals.

If you would like more in-formation on veganism a free Vegan Information Pack is available from the Society's Oxford office in exchange for an SAE.

If you are already a vegan or vegan sympathizer please support the Society and help increase its influence by join-ing. Increased membership means more resources to edu-

cate and inform. Full mem-bership is restricted to practis-ing vegans, as defined above, but sympathizers are very wel-come as associates of the Society. Both members and associates receive The Vegan free of charge. Vegan Society Publications The Society publishes a wide range of free leaflets and low-priced books and booklets of interest to the newcomer. See the section in the magazine en-titled Publications and Promotional Goods. This Section also lists a number of works which although pro-duced independently of the Society and not necessarily vegan in viewpoint are never-theless felt to be useful and in-formative.

Vegan magazines In addition to The Vegan — the official organ of the Society — the following independent publi-cations may be of interest: Vegan Views 6 Hayes Avenue, Bournemouth BH7 7AD. An informal quarterly with arti-cles, interviews, news, re-views, letters, cartoon strip. Subscription rate for four is-sues: £2.40 (Europe and sur-face mail overseas: £2.80). New Leaves 47 Highlands Road, Leatherhead, Surrey KT22 8NQ. Quarterly Journal of The Movement for Compassionate Living — The Vegan Way (see below). Annual subscription: £3.00. Cheques/POs payable to: 'Movement for Compassionate Living'. Y Figan Cymreig (The Welsh Vegan)

Bi-lingual quarterly. Annual subscrip-tion: £1.25.

The Vegan Community Project, an organization inde-pendent of the Vegan Society, exists to form a contact net-work between people who are interested in living in a vegan community and to establish one or more such communi-ties. While some of its mem-bers seek merely to live close

to other vegans, others wish to establish a vegan land project or centre for the promotion of a vegan lifestyle. Contact:

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

The Movement for Compassionate Living — The Vegan Way, an organiza-tion independent of the Vegan Society, seeks to spread com-passionate understanding and to simplify lifestyles by pro-moting awareness of the con-nections between the way we live and the way others suffer, and between development, consumption and the destruc-tion of the planet.

Co-ordinators:

Veganism Abroad There are active vegan societies in Australia, the Netherlands, Sweden and the USA, as well as contacts in Belgium, Denmark, Finland, and New Zealand.

The views expressed in The Vegan do not necessari-ly reflect those of the Editor or of the Vegan Society Council. Nothing printed should be construed as Vegan Society policy unless so stated. The Society ac-cepts no liability for any matter in the magazine. The acceptance of adver-tisements does not imply endorsement. Contributions intended for publication are welcomed, but unsolicited materials will not be re-turned unless accompanied by an SAE.

The Vegan, Summmer 1989

Many of us would like to see what we're en-gaged in as some-

thing other than a war, but perhaps evidence of a live-stock industry and its loath-some practices prevents adoption of an alternative view. Milk and Molotov have bottles of misery in common.

Certainly it's a war of at-trition and at this base the worn-down are moving out for the toned-up to move in. In their many longueurs at least, they will need to know that they have behind them more than a collective stroking of chins, more than the stand-offishness of those who claim some monopoly on the way — who, feeling un-comfortable with anything other, fail to recognize the worth of strategies different to their own. The rational, the unbiased, the unpreju-diced, the unjealous, the un-embittered and those who, not leaning on cliches, know that ends can justify some means, will see the sense in making what are probably the only worthy compromises in this conflict. Something isn't wrong just because it isn't liked. Alas, such objec-tivity is still rare.

Knowing that we'll never please everyone always and please some never, one way forward — one amongst many — consists of a radical conservative mix: the fusing of animal rights, genuine

THE FUSE AND THE

WICK cruelty-free and veganism without the need for an alienating pseudo-mili-tarism (the immature want-ing to die for a cause and the mature living for one?). Somewhere between cheap pragmatism and the esoter-ic, between, as the poet said, the passionate intensity and the lack of all conviction is where the personality of ve-ganism matches up to its character.

This is no dictate. Rather it is a plea to all who read this — to put childish things away, to get out of the new road if you can't lend your

hand. Don't encumber, don't bog down, don't leave out in the cold, don't undermine and don't criticize purely for your own benefit The signs are good. The past five years have seen this Society estab-lish itself anew, developing much of the framework and many of the contacts and procedures essential for an organization that means to do business on a wide front — and that includes the marketplace — no matter how distasteful that is to those who would keep vegans as a pariah group. It is a Society with room and a wel-come for everyone ready to recognize it as a vegan Society, and those now tak-ing up their new positions do so with a warm handshake and good wishes from their predecessors, with no obvi-ous gulf between the 'old' and the 'new'. No gossip, no scandal, no bring on the frowns.

Before we go, a word of thanks in place of all the thanks there is no space for here. To those who have al-ways been there once they were there, and to those who were there then went without taking more than they brought, and to those who gave what they didn't have when others had more than they knew what to do with and gave nothing: thank you.

Mountains to climb. BK

Contents • News 4

• T h e Ethical Consumer 8 Shopping with a con-science

•Al l the Way 10 A vegetarian-turned-vegan talks about the switch

• Vegans in the Himalayas 12 A view from the roof of the world

• A Gaggle of Guides 14 — good, bad and indifferent

• Shoparound 15

• Cook's Calendar 16 Hands up for hands-on!

• Dairy Dodging 17 Cruelty-free yoghurt-making with Leah Leneman

• A Long, Cold Summer 18 ... forecasts 'Caring Cook' Janet Hunt

•'Venglish' — vegan Newspeak? 20

• Retrospect 21 A vegan pioneer looks back

• Sadler's Tales 22 Cosy compassion

• Sentenced to Struggle 23 Prisons revisited

• Healthwise 24

Questions and answers • Reviews 26

• Postbag 29

• Noticeboard 30

• Publications & Promotional Goods 32

• Classifieds 34

Cover illustration ('Summer') by Jane Witheridge

3 The Vegan, Summmer 1989

News Cause and Effect As a consequence of a poor re-sponse to recent fund-raising efforts and imminent staff changes (See below) the Society has been obliged to halt the Vegan Publications Programme and to cancel a number of publishing projects mentioned in past issues. It is hoped that these gap-filling publications can be proceeded with just as soon as funding and staffing levels permit.

Meanwhile, the staff and Council of the Society extend their deepest thanks to those in-dividuals and local groups who responded positively, and often generously, to our most recent appeal ('The Vegan Society v. Oblivion'). The personal sacri-fices and hard work that went into raising much of the cash are appreciated.

Thanks again — on behalf of those whose cause we serve.

Change-over Readers are asked to be as spar-ing as possible in their en-quiries to the Oxford office in the weeks and months ahead, as a substantially new staff famil-iarizes itself with the day-to-day ninning of the Society's af-fairs. It is anticipated, however, that the processing of orders will be only marginally slowed as a result of the changes.

MeatOut Gala DinnerAnimals Awards Once again, as in 1987, consid-erable media coverage was gained by the MeatOut day on 18 March, with local groups much in evidence in local newspapers. Something over

£3,000 will this time be going off to the Sri Lankan leaf pro-tein scheme. Next time round greater sponsorship efforts will be needed if we are to raise a truly considerable sum for the project.

Highlight of the campaign came on the evening of Friday, 17 March at the Cafd Royal — the Great British MeatOut Gala Dinner, incorporating the first-ever Animals Awards, present-ed to a selection of showbiz/media names whose work has contributed to the ending of institutionalized ani-mal abuse. Receiving Awards from Life Without George star Carol Royle were Carla Lane (TV scripts), Virginia McKenna (Zoo Check), Spike Milligan (long service), Captain Sensible (popular songs), Lene Lovich (interna-tional performance), Anna Treacher & Frank Thome (me-dia campaign against Benetton).

Entertainment was provided by dance-mime duo Adam Darius & Kazimir Kolesnik, new group Playing For Time, the unbelievable close-up mag-ic of John Gordon & Richard McDougall and surprise turns by Captain Sensible and Lene Lovich.

Raffle prizes were donated by Modem Health Products, Moor Tableware, Ted O'Dwyer, Provamel, Top Deck Travel, Weleda, Whole Earth Foods, Spike Milligan, Beauty Without Cruelty, Jon Wynne-

Tyson, Mark Gold and the or-ganizers would like to thank all those other individuals, compa-nies and performers who made valued contributions of one kind or another to the evening and to the Great British MeatOut.

Please get involved in the next MeatOut and see if you can't make it to the Dinner.

Runaway Success The 2nd Plamil Half-Marathon, exclusively for veg-ans and vegetarians and held in Folkestone on 8 April, proved an even more resound-ing success for the vegan en-trants than its predecessor in 1986, with vegans taking top honours in all four categories — Men, Women, Veteran Men (35+) and Veteran Women (35+).

23-year-old John Chambers from Slough finished in 1 hr 13 min 47 seconds, nearly two minutes clear of Damian Whitehead (vegetarian) from Keighley (1.15.28), who won the tussle for 2nd place by just three seconds from Steve Herington (vegan) from London (1.15.31). Sally Eastall of Bury St Edmunds was the first woman home (1.20.02), taking a full 3i/2 minutes off her 1986 time, achieved on the same course. Women's 2nd-placer was Gill Langley of Hitchin (and Vegan Nutrition fame), who in a remarkable display of sci-entific precision matched her 1986 time of 1.36.57. Thinj woman home was vegetarian Camilla Williams of Brighton in 1.39.15.

Steve Herington, third-placer overall, took the Veteran Men title, ahead of vegetarians John Hart (1.20.36) of Loughton and Alan Davidson (1.24.28) of Haslemere. Gill Langley led home the veteran women, fol-lowed by vegetarians Camilla Williams and Sue Bill (1.57.29).

Congratulations to all 77 starters who completed the course, and to the event orga-nizer, Plamil Foods.

BF&FY Hyde Park The true face of British Food & Farming was presented at the Hyde Park Festival by the Athene Trust coalition stands which incorporated material from the Trust itself, Animal Aid, Compassion in World Farming, the Vegan Society and the Vegetarian Society.

Leaflets, posters, pam-phlets, videos and an alterna-tive breakfast showed festival-goers another side of agriculture and what practical steps can be taken to withdraw support from institutionalized animal abuse.

The coalition's Souvenir Programme entry was heavily censored, cutting out all refer-ences to cruelty.

See Noticeboard for infor-mation on the Farm Animal Phograph Competition.

Cruelty-Free Chaos Even the junior Home Office minister Douglas Hogg has ex-pressed his confusion over "so-called cnielty-free" products pointing out that "some claims are not always what they seem." Regarding cosmetics however, he went on to say that "we must ensure they are safe and that the most effective pro-cedures are used for establish-ing the safety of these prod-ucts." Surely he can't mean tests on other species? Guardian 24.3.89

OsterSoy Update Farleys now inform us that new stocks of OsterSoy infant for-mula have been blended, incor-porating vitamin D2 (non-ani-mal) in place of the animal-derived D3. These stocks can be identified by the packaging showing together the batch number 916D and the expiry date March 1991. New packaging highlighting the product's vegan suitability will be in use by the autumn.

Ready-to-feed OsterSoy (available in hospitals only) still contains D3, though it is planned to substitute D2 by the summer. Watch this space.

SOYA MILK

I N F O R M A T I O N ^ B U R E A U J G

Info Bureau The Soya Milk Information Bureau was launched in early May by its sponsor, Provamel, "in response to an increasing demand by housewives wish-ing to know more about soya milk as the natural alternative to fresh whole cow's milk". Information sheets are freely available on application and in-clude topics covering nutrition, health, slimming, allergies, (non-vegan) recipes and the history of soya. Details from: SM1B, The Chestnuts, Fosse


Way, Moreton Morrell, Warwjcks CV35 9DE. Tel. 0926 651187.

Health Risks The Ministry of Agriculture

has warned pregnant women to avoid close contact with lamb-ing sheep due to fears of a po-tential risk to unborn children from enzootic abortion in ewes.

The first outbreak of TB in deer has been recorded in Scotland. This follows similar outbreaks in Sussex which led to the infection of a farm work-er.

The National Farmers Union is being challenged by dairy farmers to call for a ban on BST. Farmers Weekly 24.2.89

With bovine spongiform en-cephalopathy still spreading in Britain — with around 100 new cases reported each week, the Southwood Report on BSE blamed "unnatural feeding practices" for the appearance of the disease. (BSE has cost the Ministry of Agriculture over £900,000 in compensation paid to producers. MAFF officials have never tested cattle feed to check for the illegal use of ren-dered-down beef. Meat Trades Journal 30.3.89). Sir Richard Southwood, professor of zoolo-gy at Oxford University and his colleagues emphasized the need to extend indefinitely the ban on meat in cattle feed and asked the government to address the issue of feeding practices in general. Such practices have been connected also to the re-cent salmonella epidemic in chickens. The banned offal is now fed to pigs. New Scientist 4.3.89

According to Bill Reilly, veterinary officer for the Communicable Diseases Unit at Ruchhill Hospital, Glasgow, there could be a case for broiler meat carrying a "poultrymeat can seriously damage your health" government warning. Tests had shown that more than 50% of the chickens going to shops had at least one salmonella present, he said at a Scottish Agricultural Colleges conference in Ayr. Farmers Weekly 21.4.89

Going Strong Established and budding en-trepreneurs will be interested to know that the purely vegan (cruelty-free) shops, Time For Change in Southsea and Whole

Eva Batt: 1908-1989 For more than two decades Eva Batt, who died on 26 February, edited the commodity news pages of The Vegan ('Shopping With Eva', 1959-1982). By virtue of her efforts for this and other publications she became a major force for tracking and promot-ing the ever-increasing range of vegan products, and a shining example to those who followed.

Coming to veganism in 1954 as a direct response to a shatter-ing first-hand experience of the iniquitous practice of separating cow and calf which is central to commercial milk production, she was elected to the Vegan Society Committee in November 1958, serving until 1961, and again from 1966 (in which year she was elected Vice-President) until retiring in 1982. (Chairman 1967-82). The 5-year gap was filled by a stint as Hon. Secretary. She served on the editorial board of The Vegan in the period 1966-74.

Somehow, somewhere in amongst that little lot she managed not only numerous talks (including an address at the International Vegetarian Congress on the Society's behalf at the Hague in 1971), radio and newspaper interviews and TV appear-ances, but also wrote leaflets and, of course, the highly popular cookbooks What's Cooking? (1973) and What Else is Cooking? (1983) — the former, republished with Thorsons in 1985, having sold more than 20,000 copies to date. She was also actively in-volved with Beauty Without Cruelty, and was a Director of Plamil from 1973 until her retirement.

On being appointed Secretary she wrote in the Autumn '61 issue of The Vegan:

"Remember, ours is not another vegetarian society, animal welfare society, political body or health organization, yet so far-reaching and consistent are our aims and ideals that our way of life, if generally followed, would render most of these unneces-sary."

And in typical fashion, perhaps to negate any whiff of puri-tanism or crankiness, she organized the Society's 21st Birthday Dinner at the Cora Hotel, London on 31 October 1965 — an event recorded in the Anniversary, Winter '65 issue of The Vegan.

Editor of the day Jack Sanderson wrote in this connection: "Donald Watson certainly lit a match 21 years ago that has

become a steadily increasing flame. It is the task of the present and future generations of vegans to turn it into a brilliant light".

The first of Eva's own many contributions to the magazine, published in Spring '59, was tided 'A Ray of Light'. She was that alright. Eva turned up the wick.

Barry Kew

A collection of Eva's verse, In Lighter Vein (1974), is available as a free memento to those who send in an SAE to the Society's office.

in the Wall in Rhos on Sea are now in their 5th and 3rd years respectively. As Mick Perryment of TFC says, "If we can do it here, surely others can do it in their areas."

Baby Milk Action On 15 March, World Consumer Rights Day, a re-newed consumer boycott of Nescafd was launched to per-suade the company to conform to internationally accepted standards laid out in the WHO/UNICEF International Code for the marketing of baby milks. Baby Milk Action Group claim that Nestle have renegued on their 1984 promise to abide by the Code and that the millions once spent on advertising are now being used to push free babymilk supplies into hospi-tals, undermining breastfeed-ing at the start. Further infor-mation from:

Pigs The Farm Animal Welfare Council's recent recommenda-tions to improve pig welfare. — banning 'sweat box' high-tem-perature, high-humidity finish-ing systems; phasing out multi-tier piglet pens; banning new dry sow stalls (with or without tethers); provision of govern-ment money to encourage more humane systems — will be taken up at an EEC level to agree legislation on a Community-wide basis, ac-cording to junior agriculture Minister, Donald Thompson. Meat Trades Journal 23.3.89

Meat Needed? "No fewer than 56% of con-sumers agree that a meal is not complete without meat", claims The New Zealand Lamb Promotion Council. Is that a figure worth getting excited about? — Only if you're spending £5 million on a new promotion.

Murky Waters The annual Water Authorities Association/ADAS report on farm waste pollution in 1988 shows there were 4,141 inci-dents — up 6% on 1987. Farmers Weekly 7.4.89.

This is Britain's fastest-growing form of water pollu-tion. Silage is 200 times more


potent than raw sewage. Almost as destructive is sluiry — animal waste. Stockyards and slaughterhouses are among Britain's most persistent of-fenders. The wastes from hold-ing pens, abattoirs and carcass rendering plants are some of the most polluting known. Hillsdown Holdings, one of Britain's largest farming and food groups, with 200 farms and interests in poultry (e.g. Buxted), eggs and meat, was convicted in 1986 for polluting a tributary of the River Waveney with poultry waste from its 200,000 birds a week plant at Flixton, Suffolk. Between then and January 1989 it was found to have pol-luted the river on 17 occasions. Its Thirsk factory and its North Devon Meat slaughterhouse and Bernard Matthews' facto-ries also have very poor records.

Sunday Times 5.3.89 Hillsdown lost between

£5-£10 million in operating profit in the last two months of 1988 due to health scares over salmonella in eggs and poultry. Bernard Matthews pic showed a pre-tax profit drop of £4 mil-lion in 1988. Guardian 16.3.89 /Meat Trades Journal 30.3.89

Mucky Meat More than half the 60 EEC-ap-proved abattoirs either lost their export licences in 1987 or were warned to clean up their act or else. Meat slaughtered in the EEC-approved abattoirs — those meant to be the cleanest [!] — is frequently contaminat-ed with faeces and cut with un-sterilized knives. More than 90% of the 919 abattoirs in the UK do not hold export licences and their meat is deemed only suitable for the British dinner table. Guardian 9.3.89

Better Boots As does John Barnes of Liverpool and England, Vegan Society member and Darlington Town FC midfielder Neil Robinson wears "Loritech' non-leather football boots — reput-ed to be better than leather — made by Diadora.

Celebrity Corner According to Spotlight, the the-atrical paper, and the Liverpool Daily Post, actress Sophie Ward and actor Roger Rees are both vegan.

Animal Traffic A new series of videos from Concord Films/Channel 4 fo-cuses attention on the illegal trade in live animals and animal products still flourishing world-wide. Out of Australia, Taken From the Wild, Skin, 31 Tigers and A Taste for the Exotic each run for 52 minutes and are. available for one-day loan at £10 each (plus postage and VAT). Contact: Concord Video, 201 Felixstowe Road, Ipswich IP3 9BJ.

Fish Farce In 1984, Scottish salmon farms produced 2,500 tonnes of fish. Last year, the figure rose to 19,500 tonnes and is set to con-tinue its upward trend, with 54,000 tonnes forecast for 1990. Only Norway produces more. There is an almost total lack of statutory planning controls in the industry (now consisting of approx 300 farms) and little is known of the potential impact on the ecosystem. By 1990, the Scottish industry will consume 184,000 tonnes of sand eels, sprats and other prey essential to the survival of wild salmon and seabirds, such as puffins and guillemots. The eels, dried and compressed into pellets, are not so nourishing as when fresh so each pellet contains a supple-

ment of 15 vitamins, 11 miner-als and the synthetic colouring canthaxanthin (E161g). This colouring, banned in the USA, makes the flesh of the fish pink like that of wild salmon, rather than hatchery grey.

Fish and cages are kept clean with chlorine, sodium hy-droxide, iodophors (iodine so-lution) and calcium oxide. Disease is kept at bay with formaldehyde, malachite green and four common antibiotics and the parasitic salmon louse is killed off by the use of Nuvan which is toxic to crabs, shrimps, lobsters and mussels.

A fatal viral disease, haem-orrhagic septicaemia which caused extensive damage in European fish farms has now turned up in fish hatcheries in northern Washington state in the USA.

At present 61% of domestic sales of Scottish farmed salmon are in London and the south east, 30% in other parts of England and Wales and only 9% in Scotland. Otters, seals and birds are shot to protect stocks. New Scientist 29.4.89/6.5.89. Animal Concern (Scotland).

Silkworms Biotechnology is now being in-flicted on that much undersung victim of speciesism — the silkworm, which is now the subject of embryo microinjec-tion of foreign genes to produce interferon and insulin proteins. This research is being conduct-ed by Pierre Couble at the Claude Bernard University in Lyons, France. New Scientist 11.3.89

Hounds of Death A British Union for the Abolition of Vivisection inves-tigation team, with Wales on Sunday newspaper, has con-firmed what has long been sus-pected, and what the National Greyhound Racing Club (NGRC) has long denied — that retired greyhounds have their way found for them into vivisection laboratories. More details from: BUAV, 16a Crane Grove, Islington, London N7 8LB. Tel. 01-700 4888. [Ed. See also 'Sadler's Tales' on p22.]

Health Charter An International 7-point Charter was launched on 4 April in a joint bid to improve human health and alleviate the

suffering of laboratory animals. The International Associapon Against Painful Experiments on Animals is urging its mem-ber societies in 30 countries to promote the Charter by lobby-ing politicians, scientists, health groups and the medical profession. Further details from IAAPEA on 0727 35386.

Cancer Milk Research by the West German Women's Information Centre for Cancer Prevention and Treatment postulates a link be-tween the development of breast cancer in adult women and their exposure to cow's milk when they were new-born infants. Non-cow's milk drink-ing populations such as Inuit (Eskimo) have low breast can-cer rates; early onset of men-struation and raised incidence of breast cancer appear to be related to bottle-feeding; isola-tion of DNA-related virus par-ticles in 97% of breast cancer patients suggests that the dis-ease may be transmitted from a virus. Could the milk of other species — e.g. cows — trans-mit the virus? Bovine Leukaemia Virus (BLV) can be found in cow's milk. — Rieping, E (1988), Breast Cancer and Early Contact with Bovine Milk, unpublished paper, summary published in Eur Jnl Gynaec Oncol. 8, pp 4-5,1987. The Food Magazine, Summer 1989.

Milk Ads Ruckus The National Dairy Council is under attack for yet another du-bious advertising campaign. Following on the heels of earli-er heavily criticized advertise-ments the latest desperate at-tempt to promote cow's milk consumption consists in part of posters asking "Worried about osteoporosis?" and telling peo-ple to "Consult a specialist". The specialist is ... the milk-man.

The £10"million scare cam-paign, aimed at reversing the slump in milk sales, has out-raged doctors like Ignac Fogelman, director of the os-teoporosis screening unit at Guy's Hospital, and John Studd, consultant at King's College Hospital and Billericay Tory MP Teresa Gorman, who have called for the misleading ad's withdrawal. Sunday Times 30.4.89

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f r \ Faithful, loyal companions. Most are still being fed meat, which is often declared unsuitable for human consumption. If there wasn't this huge outlet for sub-standard meat in the pet food industry, meat prices

would soar. What better incentive for people to consider the alternatives. Dogs are not carnivores but cannot choose for themselves. Veteri-nary surgeons are daily treating dogs suffering meat related dietary problems. In fact, over 500 vets, situated throughout the UK, use and recommend

HAPPIDOG The only completely bal-anced, 100% Vegan diet for dogs in the world. Highly nutritious, ex-tremely palatable and very economical. There is NO better diet for dogs. If yours is not one of the 50,000 dogs enjoying Happidog every day, contact for your nearest stockist or mail order form: HAPPIDOG PET FOODS, Bridgend, Brownhill Lane, Longton, Preston, Lanes. PR4 4SJ Tel:(0772) 614952

^ JJ

Shiny Sinks is cruel to dirt, grime, grease

and hard water stains. And that's it. •

A u n i q u e , b iodegradable soft c r e a m c leanser w h o s e m a n u f a c t u r e is ent i re ly "cruel ty-free ."

Its u n i q u e f o r m u l a t i o n m a k e s it ideal in ha rd wa te r a reas , w h e r e sinks a r e p r o n e to unsightly s t a ins c a u s e d by l imescale.

W h e t h e r y o u r s ink is stainless steel o r compos i t ion , if you w a n t to b e kind to be c l ean ,you 11 find Sh iny Sinks in m a j o r s u p e r m a r k e t s , g roce r s , leading h a r d w a r e s tores and i r o n m o n g e r s .

For further information contact: HOMECARE PRODUCTS,

B r o o m h i l l Road, L o n d o n SW18 4JQ1fel: 01-871 5027

262, KENSINGTON HIQH STREET LONDON U/. 8

TEL. : 6 0 3 4 4 2 2

Britain's oldest Lebanese restaurant, established 1968.

We also serve vegetarian and vegan meals. A special set vegetarian or vegan menu at £5.75 per person (minimum of two people) consisting of nine different

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

WE ARE OPEN FROM 12 NOON TO 12 MIDNIGHT, SEVEN DAYS A WEEK

Why not support — or perhaps just find out more about — those working positively towards an end to all animal abuse and the widespread adoption of a more ecologically sound way of life? Simply fill in the form below and return to: The Vegan Society (Memberships), 33-35 George Street, Oxford OX1 2AY.

Please tick as appropriate: • PLEASESEND ME A FREE VEGANINFORMATIONPACK-for which I enclose a stamped addressed envelope, n I WISH TO BECOME A MEMBER of the Vegan Society Ltd and undertake to abide by its rules as set out in thfc Society's Memorandum and Articles of Association. I declare that I am a practising vegan. • I WISH TO BECOME AN ASSOCIATE of the Vegan Society Ltd. Although not a practising vegan, I agree with the Society's aims and would like to support its work.

I enclose payment as follows (please tick as appropriate): Cheques/POs should be made payable to: The Vegan Society Ltd

• Individual £10.00 • Family £12.00 • Unwaged individual £5.00 • Unwaged family £7.50 • Junior (under 18) £5.00 • Life membership £125.00

• I WISH TO SPONSOR your work, for which purpose I enclose a donation of

• £5.00 • £ 1 0 . 0 0 • £25.00 • £ 5 0 . 0 0 • £ Title (please delete as appropriate) Miss/Mr/Mrs/Ms

Name (pleaseprint)—

Address (please print).

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Signature Date

T H E

U O N S U M E R R o b Harr ison, m e m b e r of the Ethical Consumer Research Assocation ( E C R A ) , talks about the origins and aims of a we lcome new addition

to the f ie ld of progressive publ i sh ing

Fruition The project finally came to fruition in March 1989, when The Ethical Consumer, a new bi-monthly magazine, was launched. Functioning as an alternative Which? guide, The Ethical Consumer com-pares company records on is-sues such as South Africa, the environment, animal experi-mentation, employment, ar-maments and more. Covering ordinary consumer products, like petrol or fruit juice, infor-mation is presented in a way which allows individuals to avoid companies whose prac-tices conflict with their own values.

Of course, the idea of being an ethical consumer will come as no surprise to vegans. Veganism has always present-ed one of the most coherent and radical approaches to con-sumer behaviour of the last few decades. It has created the ground rules for increasingly sophisticated and politicized ways of buying.

The magazine is commit-ted, for example, to the idea that we as individuals can de-cide on the goals we want to

achieve, and then choose a product that is most likely to encourage these ideals. Therefore, if it is good for the 'environ-ment' to use lead-free petrol, it might be even better for the environment to use lead-free petrol and to buy it from the company with the best overall environ-mental record. It may be good to avoid products that contain animal ingredients

In 1987 10% of all US stock market holdings were in some way ethically

invested and the UK is quickly following suit. Consumer boy-cotts from Nestl6 to Barclays have begun to notch up their first notable successes and over 20% of British compa-nies in South Africa have withdrawn since 1986. Vegetarianism and veganism have both increased since 1984 and concern about the treatment of animals has gen-erated a host of cruelty-free products [Ed. Both so-called and the real thing, as regular readers of these pages will know.].

Environmental groups have begun to use consumer action as a campaign tool and the idea of a 'green ' , or environ-mentally responsible, con-sumer has emerged. It was al-most as if some sections of society, increasingly in despair of ever seeing sympathetic government action, had resort-ed to one of the only avenues left open to them — their own

Veganism has always pre-sented one of the most coherent and radical ap-proaches to consumer behaviour

buying power. It was against this back-drop that the idea of producing The Ethical Consumer was born.

In 1987 a group of Manchester University graduates formed ECRA — a voluntary group specializing in company

research. The guiding principle was to take the approach of the ethical invest-ment movement to buying shares, and then apply it to everything else. This ap-proach seemed attractive because it doesn't tell people what to buy, but pro-vides information which may or may not be of relevance to individual consciences.


and/or have been tested on animals, but it may be better to buy such products from a company with a policy of exclud-ing any animal involvement. Avoiding cans of South African fruit could become avoiding cans of fruit from any company with South African operations.

Influence There is little doubt that the veganism and vegetarianism of the members of the team who produce the magazine has been an important influence on the way the project has developed. The idea of each act of purchase being a demand sig-nal, and of individuals being morally re-sponsible for the consequences of their buying behaviour were common curren-cy long before the project was con-ceived. Some of the vegetarians had re-jected meat because of objections to an economic system which can produce grain-fed cattle alongside overwhelming malnutrition. This brought a strong de-velopment angle to the approach of The Ethical Consumer. Therefore some of the issues covered in the magazine in-clude: companies exporting banned pes-ticides to the Third World; companies marketing banned or useless drugs and medicines in the Third World; and de-tailed assessments of company involve-ment in 'oppressive' regimes.

While most of the magazine is dedi-cated to providing information for practi-cal action, part of it is set aside for debat-ing the ideas behind 'ethical consumption'. Much is made of the idea of equating each act of purchase with a vote. Like the UK parliamentary vote, this vote is a clumsy tool — there is no way of indicating like or dislike of par-ticular policies. We cannot buy some-thing from a company in a way which says: "I like your product, but I 'm not too keen on your activities in Korea". However, it also has advantages: unlike the parliamentary vote you can cast it daily, instead of just once every five years.

Devolution At the very least the research and argu-ments in The Ethical Consumer will pro-vide grounds for debate and information

There is no logical reason why 'ethical companies' should not one day become the norm, rather than the exception

about the kind of producers who supply our goods. Better still, it might serve as encouragement for those producers who make a virtue out of their virtue. Consumer awareness is not a negative philosophy — in turning away from a

company of which we disapprove we will send our signal of approval to anoth-er. There is no logical reason why 'ethi-cal companies' should not one day be-come the norm, rather than the exception. Most of all, The Ethical Consumer represents a step on the road to devolving what we perceive as real decision-making power to individuals. The structures for this source of 'democ-racy' are already installed — they are ready and waiting to be used.

The Ethical Consumer is available by subscription only. One year's sub-scription (six issues) costs £9; sup-porting subscribers and institutions £12 per year; overseas subscriptions £18 per year. Please make cheques payable to 'ECRA Publishing Ltd' and send with your name, address and postcode to: ECRA Publishing Ltd., 100 Gretney Walk, Manchester M15 5ND.

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I L L T H E

lllustr. J. Breese

Vegeta r i an - turned -vegan Kev in Warnes looks back on the social impact of his ethical progression.

Two years ago, when I originally made the decision to move from a vegetarian to a fully vegan diet,

the least consideration that crossed my mind was how I was going to explain myself to family and friends. I merely contented myself with the cheerful ex-pectation that a detailed knowledge of many of the relevant arguments would suffice for most occasions. This, in com-bination with a sound acquaintance with the strengths and potential pitfalls of ve-ganism, would — I was confident — en-able me to sail unblemished through ev-ery conceivable social fracas which must inevitably accompany any public break

The news of my imminent depar-ture from the familiar signposts and well-trodden avenues of tradi-tional vegetarianism was greeted with reluctance by my girlfriend.

with the prevailing dogma of society. How optimistic I was! The confusion,

fear, derision and sheer disbelief which I subsequently encountered have prompt-ed me to anticipate the 'coming of age ' of my edible heresy with a few well-cho-sen observations about being a little bit different, for all the right reasons.

Stoicism My family stoically accepted their fate, understanding that the full impact of this step must have been preceded by some fairly serious thought. My mother re-signed herself to the prospect of parrying a barrage of well-intentioned, though rather foggy, enquiries from friends, re-lations and dinner-party neighbours, whose concern centres on my apparent willingness to jeopardize the healthy frame which had for so long been nur-tured on a diet stampeded by meats and awash with rich dairy produce. My two younger brothers, having seen it all be-fore — when I 'went veggie', and volun-tarily abandoned the sheer joy of a Saturday morning fry-up — simply made no effort to conceal their laughter!

The news of my imminent departure from the familiar signposts and well-trodden avenues of traditional vegetari-anism was greeted with reluctance by my girlfriend; fortunately, having threat-ened to abandon me were I ever to go vegan, her more humanitarian instincts welcomed me aboard and we remain partners, even venturing on occasions to eat out (together). Although I have yet to persuade her to join me, or even to warmly accept the logic of my culinary

pursuits, I remain the eternal optimist in these matters, and have amassed a devil-ish array of fine recipes with which to entice her towards the vegan fold!

Beyond the Bounds With friends, however, the rules of en-gagement are less clearly defined, and without due care and attention any dis-cussion of veganism can easily become more personal than either party would prefer. Should the practice and philoso-phy of true vegetarianism not be sensi-tively explained, a redoubtable cocktail of enthusiasm, missionary real and gen-uine concern for a friend's health and

It took over a year for the stan-dard array of vegan jokes to de-cline in popularity and for friends once more to welcome me into their midst with less hysteria.

well-being (not to mention those of the animals!) can propel the conversation be-yond the bounds of patience: innocent passers-by may well witness the be-sieged omnivore scrambling away in shocked haste or, more typically, pursu-ing the hapless acolyte with cries of 'rab-bit food!' or 'hippy!'.


Indeed it took over a year for the stan-dard array of vegan jokes to decline in popularity and for friends once more to welcome me into their midst with less hysteria. To those vegans still immersed in that timeless carnival atmosphere I ex-tend my sympathies and a weak predic-tion that mutually-assured tolerance lies just around the corner! While full reha-bilitation remains beyond reach, with luck, skill and determination a good un-derstanding can develop — over time.

The real crunch dilemma, though less

I remain astonished at the extent of unreason and moral timidity with which I have been faced.

immediately apparent, is more enduring, and lies in the ability of the vegan to in-wardly tolerate the behaviour of close friends (in particular) and others whose daily lifestyle embraces needless animal suffering. Differences of opinion can be hammered out into the open within min-utes, and whilst acknowledging my re-luctance to simply "agree to differ" on issues of this magnitude, a social modus vivendi is usually to hand. Less tangible and far trickier to unravel are the under-lying emotions of discontent, frustration

and anger generated by a perceived in-ability to fundamentally influence a course of events — in this case endemic animal abuse.

Gentle Prodding Ultimately I bow to the strength of the friendships I am fortunate to enjoy, and relegate the slaughter of the innocent to the periphery of my expressed feelings. In the meantime I gently prod the palates of my contemporaries with the same rough humour they accord my own (al-though I concede it is wrong to mock the afflicted) and employ a 'selective reluc-tance' to back down in the face of adver-sity. Gentle persuasion, allied with con-sistency of example, has proven the healthiest policy.

Beyond the immediate question of an-imal rights, I remain astonished at the extent of unreason and moral timidity with which I have been faced. Remarks like "I agree with you, but I could not give up cheese" spring readily to mind. No matter how earnestly I seek to guide a friendly argument via the most salient reasons for taking on the vegan chal-lenge, I am frequently rebuffed by a plain unwillingness to honestly consider the issues (despite initial interest) — an aversion to questioning and debate which

surely bodes ill for our culture. Time and again I depart with an enduring sense of unease, having failed to rouse even a spark of empathy from my companion.

Advance Party Nevertheless, greater forces than I are gathering pace, and one which will even-tually oblige whole societies to move in the direction for which today the Vegan Society forms the advance party. A pro-gressive scarcity of energy resources will not only price petroleum-based agri-chemicals out of the market, but in time will ensure a radical reappraisal of inten-sive farming ideas. The only reasonable way forward will be the abandonment of animal husbandry, which consumes ten units of food energy for every single unit which eventually accompanies the 'two veg' to the dinner table, in favour of the greater energy yields of growing crops directly for human consumption.

Until those days arrive (arguably within my lifetime) I shall continue to delight in a succession of mouth-water-ing, cruelty-free dishes, and relax in the knowledge that although my choice of diet is unusual in our own society, so striking a 'disability' ought to inhibit neither my sense of laughter nor the jus-tice of the vegan case.

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A VEGAN COUPLE SHARE SOME OF THEIR EXPERIENCES DURING A RECENT VISIT TO THE 'ROOF OF THE WORLD'

The purpose of our journey was twofold: due to a passing interest in the Buddha's philosophy, we

had a desire to visit Tibet and Ladakh; and through our interest in Tibetan cul-ture we became aware of the current situ-ation in Chinese-occupied Tibet, and hoped to investigate the problems fur-ther.

Ladakh On arrival in Delhi we immediately flew north to Leh, the capital of Ladakh, in the Himalayas. The flight over the Himalayas is spectacular. In November this area is very cold (autumnish), and getting colder. We wanted to spend as much time there as we could before the cold got too intense.

Ladakh is situated at the north-west end of the Himalayas, at an altitude of 12-18,000 feet. It is known as 'Little Tibet ' . The Ladakhis are mostly of Tibetan origin, some having moved west over the centuries, and others more re-cently, as refugees from the Chinese in-vasion of Tibet in 1959. The Ladakhi people are warm and friendly.

We stayed with a beautiful family, and the lovely children, three girls, escorted us on our travels around the region. Of

all the races we met in India we found the Ladakhi nature and outlook by far the most positive and compassionate. We im-mediately felt at home, and the word/ concept 'vegan' was happily embraced and respected.

Vegetarianism We were saddened to learn that not all lay Buddhists are vegetarian. For Tibetans the reason given is that on the plateau there is so little vegetation. Although factory farming and slaughter-houses are unknown, most people do eat meat (generally of yaks, cows and goats).

In Ladakh similar problems arise in the winter. Vegetables are driven in from Srinigar, in Kashmir, for the seven months that the road is open. After that it's rice and dhal time, plus any veg you've buried in the garden, and animals for the omnivores. Of the children in 'our family' two were veggies by their own choice, and the middle child and Mum and Dad ate meat occasionally. Barley is the staple grain as it can be grown at high altitudes.

There were three cows living in the garden of our hosts' home and these, like other animals we encountered, were treated well.

Changes With the overhanging threat of China's troops on the borders (the 1500 miles of the Himalayas act as a border for Tibet with India, Nepal, Bhutan, Sikkhim, and Pakistan) there was a large military pres-ence in Leh. Due to the enormous popu-lation surge this has created many things have changed over the last few decades in Leh: there are now video shops in the high street, as well as livestock farms to support the large numbers of meat-eaters in the Indian army.

Accommodation was basic but com-pletely sufficient. The house was pleas-ant, and had electricity occasionally. Against the advice of the Leh Ecology Centre some miles along the valley a dam had been built, which was supposed to be the answer to everyone's dreams, providing electricity to the whole of Leh. However, in summer the silt from the river blocked it, and in winter it freezes, so a token current in spring and autumn is the result. Not that anyone seems that worried; wood, dung, kerosene, and bu-tane gas provide adequate warmth and cooking facilities.

The toilet is a hole in the ground, and traditional methods of cleanliness (left


Many things have changed over the last few decades ... there are now video shops in the high street, as well as livestock farms to support the large numbers of meat-eaters in the Indian army.

hand, please) prevail. The water is fresh from the mountains, and drinkable. There was no running water, however. In the evenings we would have a bucket filled with boiling water to wash from and in the mornings we could break the ice on the water left in the bucket for a refreshing start to the day!

Vegan Eating We ate breakfast and dinner with 'our family'. The quality and quantity of food produced on the two butane gas rings al-ways amazed us! In the morning we sat in the kitchen and made kolak — a kind of dough made from roasted barley flour and tea.

The Tibetans and Ladakhis drink but-ter tea, in which the tea leaves and water are boiled together, strained, then put in-to a thin, 3'-long cylindrical vessel, and lumps of salted butter are added and churned. Black tea with cardamom was made for us, and this was most enjoy-able. With black-tea kolak, curried veg-etables, and for Tonv peanut butter, we made up a 'power food' starter for the cold Himalayan days.

As we were out during the day, lunch was taken in town, often at a restaurant called the Tibetan Friend's Corner. The usual fare for us was a toasted vegetable sandwich or two with a bowl of veg-etable soup. There were not many vegan items on offer on the menu.

Back with our hosts, dinner time was always a delight. There would be only one course, but you could get seconds, thirds, even fourths if you could manage to put away that much. Most of the dish-es were basic but extremely tasty and filling. A particular favourite was tugpa — a noodle stew, with onions, mooli and Ladakhi beans. But best of all were the crispy samosas, with a spicy potato and onion filling and the accompanying soup made with fresh tomatoes, mint and co-riander.

We were sad to leave Ladakh. The lo-cals were settling down to the long, cold winter days and nights huddled around the stove when we left, and we miss those times when we were honoured to soak up the atmosphere of simple Ladakhi family life.

Dharamsala In January, after travelling through Southern India, we arrived in Dharamsala, in the foothills of the

Himalayas. Here the Tibetan Govemment-in-Exile, and a large num-ber of Tibetan refugees, are based.

It was lovely to be back amongst Tibetan people. The first thing we no-ticed was how much healthier the ani-mals looked than in Southern India. In the streets people were feeding dogs and cows, and making a fuss of them. While many Tibetans have not switched to veg-etarianism even after the move to India, they do treat animals much better — a curious fact worth reflecting on.

The food here was Chinese-style. We found tofu on virtually every menu: cur-ries, chow-meins, meadess burgers, etc.

People were both amazed and dis-gusted when we told them that foxhunting and other bloodsports are still practised in Britain.

— all served with tofu! Two happy veg-ans also found home-baked Tibetan brown bread (elsewhere there was noth-ing but the tasteless white sliced variety, similar to what you can buy here), and in another place a wonderful vegan selec-tion of fruit pies.

People were both amazed and disgust-ed when we told them that foxhunting and other bloodsports are still practised in Britain. There are no bloodsports in India since the British left, and at least on this subject we found people sympathetic to our views. Relating stories of hunt sabotage activities went down particular-ly well, and people were surprised and happy to hear that there are vegans and others in the West actively opposed to bloodsports.

Genocide In the course of our stay we were ex-posed to information regarding the cur-rent situation in Tibet, where Chinese policy is tantamount to genocide.

The country is closed to journalists. Tourists are only allowed entry as part of tours designed to allow them to see what the Chinese want them to see, and then only in restricted numbers.

Since the Chinese occupation of Tibet in the fifties over 1.2 million Tibetans have died, leaving about six million. In this period more than 7.5 million Chinese have moved into the country, encouraged by special payment incentives from the Chinese government.The remaining Tibetans have little work and few rights. Tibetan women suffer enforced abortions and sterilizations. To assess the likely fu-ture of Tibet consider Mongolia, which was also 'liberated' by the Chinese, and where the ratio of Chinese to Mongolian is now 9:1.

The short-term objective of the occu-

pation was to ease China's massive pop-ulation problem: the-invasion of Tibet provided them with a sixteenth of their current land mass. Timber, livestock and natural minerals are also exported to the rest of China in phenomenal quantities.

In the long term China believes that other countries along Tibet's borders should also 'return to the Motherland'. With over 700,000 Chinese troops posi-tioned along Tibetan frontiers, and a sig-nificant part of the nuclear arsenal placed on the strategic vantage point of the Tibetan plateau, there is a serious danger to peace in Asia over the forthcoming century.

For Tibet there is no realistic hope of a Chinese withdrawal. External pressure for basic human rights is the first step to-wards helping the remaining Tibetans. The Chinese deny any charges re human rights abuses, yet numerous first-hand accounts, supported by clandestinely-shot film, tell a horrifically different sto-ry. The country's doors remain firmly closed to those who would tell all, partic-ularly since the imposition of martial law in Lhasa (the capital of Tibet) following demonstrations on the recent 20th an-niversary of the Chinese invasion of the country.

Only its precious economic relations prevents the West from taking a firm stand against the Chinese activities. And so, in ways vegans are well placed to un-derstand, ethics are once again sacrificed on the altar of unenlightened self-inter-est. Ed. The authors of this piece wish to re -main anonymous, fearing that knowl-edge of their identities would prejudice their chances of receiving permission from the Chinese authorities to enter Tibet at a future date.

More information on Tibetan cul-ture or the current situation in Tibet is available from: The Tibet Foundation, 43 New Oxford Street, London WC1A 1BH.

A cow/yak cross and sheep grazing, Ladakh


A GAGGLE OF GUIDES

Leah Leneman offers a quick roundup of the lat-est additions to the ex-panding range of guides aimed at vegans and vege-tarians wishing to enjoy the pleasures of eating out and holidaymaking.

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Various publishers have apparently discovered that vegans and vege-tarians don' t all stay home and

cook — they eat out and have holidays like other people — so the Vegan and Vegetarian Society restaurant and holi-day guides are now facing competition from the commercial sector. (In 1990 the Consumer's Association is planning to produce its first Vegetarian Good Food Guide.) At present the VSUK's guide (reviewed in the last issue of The Vegan) is the only one listing restaurants outside the UK, which gives it that edge over any of its rivals.

Local Two publications cover specific areas. London Vegans have produced some-thing called Vege Tables — an alphabeti-cal listing of restaurants in the capital serving vegan food, priced at 50p. Some basic information is provided, such as the type of cuisine, price range etc., but the guide is a fairly hit and miss affair. I looked up the last three restaurants where I had really good vegan meals in London (all in the Good Food Guide) and not one of them was in. Well, at least one does know that a vegan can walk in-to any of the establishments listed and get a vegan meal. The second 'local ' area is rather a large one at the other end of the British Isles: The Vegetarian Guide to the Scottish Highlands is available from Jane Clarke, 26 Oak Avenue, Inverness for cover price of 90p, plus 20p p&p. It covers not only restaurants but aiso B&Bs, hotels and guest-houses, holistic health centres and outdoor centres. It is 'home' rather than professionally produced, but the amount of information conveyed — in-cluding a description of the kinds of dishes offered — is very impressive. It is clear from each entry whether vegan food is readily available, if it has to be requested in advance, or if it is not avail-able at all. My only real quarrel with this publication is that its coverage of the Scottish Highlands includes the inner Hebridean Isle of Skye, but none of the outer Hebrides. If you want to get away

from the crowds in summer you don't go to Skye but to the other islands, and hav-ing found vegan bed, breakfast and evening meal in Harris last summer (one cheap and basic, the other expensive and marvellous) I know they exist.

National The first of the national guides is The Vegetarian Holiday and Restaurant Guide to Britain by Peter and Pauline Davies (Green Print, £2.99). It must surely have some redeeming features, but I have to confess I couldn't find any. If you want a comprehensive listing you would be better with either the Vegan or VSUK guides. No information apart from addresses and phone numbers is given for restaurants. Descriptions of guest-houses and hotels are provided by the owners, so remarks like "outstanding food and inventive menu served in very tasteful and intimate surroundings" have to be taken with more than a pinch of salt. And as far as the authors are con-cerned vegans don't exist, for vegan food is only mentioned when the restau-rant or guest-house owner clearly made a point of doing so. Unfortunately, Sarah Brown's Best of Vegetarian Britain (Thorsons, £4.99) — in every other way infinitely superior — shares that failing. It is a great shame, because Sarah is a really good judge of food, and it is a relief to find someone who, for a change, is not at all afraid to criticize things she doesn't like (e.g. "The filling was great, but the pastry was somewhat reminiscent of cardboard", or "You may not want to linger too long here, though, as the seats are not very comfortable and the background music is rather intrusive".). It would have been so simple for her to have enquired about the availability of vegan food (a number of the restaurants she's listed aren't even completely vegetarian, so there's certain-ly no guarantee of something vegan) and incorporate a symbol in the text. If that is done for the next edition then the book could be highly recommended, but in its present form vegans are likely to find it more frustrating than helpful.


Shoparound Lis Howlett surveys the latest vegan products

Let's start this Summer Shoparound on a cool note, with details of ad-

ditions to the ever-expanding choice of creamy dressings to go on the crunchy, colourful salads to which so many of us turn when the thermometer ris-es. Firstly, from Direct Foods, an Egg-free Mayonnaize (sic); then, from a company that is bold enough to put its policy up-front — Green Dragon Animal Free Foods, a mouth-watering array of three thick dips cleverly called 'Nnaise: one with garlic, one with mus-tard seed and one with pink and green peppercorns. And Whole Earth have reformulated their range of dressings, and are now offering an Oil-free Vinaigrette, a creamy Lemon & Garlic Dressing, and a Thousand Island Dressing.

Tinned Tofu Handy for a quick meal are two new tofu products in tins from Marigold Foods. Convenient as store cupboard items, they are made from a tofu with a particularly high protein con-tent. There is a Plain Tofu and a Marinated Tofu in Apple & Tomato sauce. Staying with main course items. Direct Foods have repackaged their range of savoury bakes — mak-ing them suitable for mi-crowave ovens — and added a new variety: Lentil & Bean Bake.

Now for a special offer! Just

Wholefoods have just brought out a new Vegetarian Stock Powder which is really very tasty. Readers of The Vegan can receive a free sample of this product by sending an SAE to the firm at Unit 7, Esland Place, Love Lane, Cirencester, Glos. GL7 1YG.

Beware! Beware of honey creeping in, often in unexpected places. It may not be listed as an ingredi-ent, as — for example — when it is used as a coating on banana chips. (I mistakenly listed Smoked Tofu Satay from Goodlife Wholefoods as vegan in a previous issue, but the peanut sauce contains honey in fact. And I was also surprised to see honey listed recently on the new Biotta range of organically grown dried shredded vegeta-bles.)

And beware too of the con-tinuing cruelty-free claims of products not tested on animals but still containing animal in-gredients. Along with 'green consumerism', this is a band-wagon that manufacturers are falling over themselves to jump onto.

Skin Care Now for vegan creams to apply to the skin, not the salad. Two products from Creightons Sun Veil range should help protect your skin: Aloe Vera & Tea Tree Sun Tan Cream, and Aloe Vera & Allantoin After Sun Moisturiser. There are otheT

items in the all-vegan range and for each item sold the company will make a donation to its Natural Fund for World Conservation.

There is always more news on the cosmetics front than we have space for. Is there really a need for yet more companies? That said, here are two new names to try. Firstly a small firm called Bonita Skin Care manufacturing an inexpensive range of all-vegan toiletries and skin-care products. Write to them at 23 Archers Close, Droitwich, Worcs. WR9 9LH for a current price list. The 70p carriage charge on orders is cer-tainly very reasonable. Secondly, the firm Mountain Breeze, known for its ionizers, has lauched a range of skin and hair care cosmetics under the name of Green Valley. Of the 21 products all bar three (Comfrey & Honey Moisturiser, the Cedarwood Handcream and the Marigold Foot Cream — all of which contain beeswax) are vegan.

If you find it tedious sending away to different companies for different products and are now despairing because the useful service offered by New Age Products is no longer available (See Noticeboard, 'New Age Close'), take heart. Wendy Barlow, working under the Enterprise Allowance Scheme, is setting up a mail-order ser-vice selling entirely vegan cos-metics and toiletries from a range of different small firms, such as Cherish, Cornucopia, Caurnie and Honesty. Write (enclosing an SAE) to 'Our Choice' Natural Beauty Preparations at 30 Richdale Avenue, Kirton in Lindsey, Gainsborough, Lines. DN21 4BL.

Crack-it-Yourself Although summer is not tradi-tionally the time to be cracking nuts, they often do taste so much fresher straight from the shell. U you prefer to crack your own, or perhaps gave up long ago, having despaired of the level of technology applied to nutcrackers, do not despair, help is at hand from a new high-tech version called

Tuffnut. It requires less effort to use and also avoids the mess from shell fragments. Look out for it in selected John Lewis or Selfridges stores, or phone through an order direct to Wakeman Grant on 0329 667344 with an Access or Visa card. And remember this come Christmas as a great gift idea.

Somebody somewhere would have us spend the summer scrubbing and cleaning to judge by the flush of totally 'green', bio-degradable etc., etc house-hold products that are just be-coming available. At least it makes them easier to find and avoids the need to order such large, and often heavy, items by post. Ecover has expanded its range to include a new-formula washing powder that contains no bleach, a liquid clothes wash and gentle powdered bleach, which can be used with either of the other products when a white wash is necessary. And the re-cently-formed environmental pressure group Ark has just launched a household-cleaning range which comprises: Washing-up Liquid, Toilet Cleaner, Window Cleaner, Multi-purpose Household Cleaner, Liquid Detergent and a Laundry Powder. These will all be available in Tesco stores ini-tially and then in other major supermarket chains. (Tesco, by the way, now sells kitchen tow-els, tissues and toilet rolls made from 100%-recycled paper.)

Odds and Ends Itona have brought out an Orange & Lemon Bar, made with real pieces of fruit in chunky chocolate. S t Giles Foods have three new products out under the Nutwood label: a Carob & Hazelnut Spread, Carob & Hazelnut Drink and Choco & Hazelnut Drink. The last two are in dry powder form to add to hot or cold soya milk.

And Finally, two contrasting seasonal products. Fruit Sorbets made by Creamery Fare are vegan and available in branches of Safeway. Potter's Spanish Tummy Mixture — a herbal remedy for diarrhoea based on blackberry root bark — might come in handy for that notori-ous holiday complaint.

CFS Update Some 17 months after launch, sales of the Cruelty-Free

Shopper are approaching 9,000 copies. Work is now underway on a new edition to appear in late 1989


C O O K ' S ALENDAR

Vegan cookery courses are more

in demand than ever before.

Lis Howlett gives a rundown on

what's currently on offer.

It 's a rare individual who can change overnight to a new way of eating, or catering, without some kind of sup-

port. Even the best cookbook — and ve-gan cookbooks are getting better all the time — is no substitute for a chance to watch an expert in the field and then to have some hands-on experience under that expert 's watchful eye. That 's what cookery courses are about — actually having a go yourself at things you would probably never risk tackling at home, or using ingredients that you hardly know how to pronounce, let alone use.

In recent years the Vegan Society has organized a number of popular and well-attended cookery courses, but financial and staffing constraints prevent us from continuing these in the immediate future. Nevertheless, I 'm pleased to say that there are a number of independently or-ganized vegan cookery courses — and not only in the London area, as seems generally to have been the case in the past. Here 's a quick rundown (and read-ers are invited to inform us of any others they know of):

Wholefood Cookery School The Leicester-based Wholefood Cookery School — "England's only full-time veg-etarian cookery school" — offers One-

day Courses (£20) on 20 September and 16 December; a Weekend Course (£35, not including the cost of accommodation, which is available at the school) on 24—26 November; and Four-day Courses (£60, not including accommodation) on 22-25 June, 21-24 July and 18-21 August. Subjects covered include: main dishes, egg and dairy-free baking, soya yoghurt production, and cooking with tempeh. In the regular (full-time) pro-gramme, in which 90% of the dishes are said to be vegan, there are many other subjects to choose from, right up to courses for those who want to teach or go into the catering industry. Full details from the School at 16/18 Bushloe End, Wigston Magna, Leicester LE8 2BA (Tel. 0533 883701).

VSUK All of the Vegetarian Society Cookery School's activities have now been 'cen-tralized' at the organization's head office in Altrincham, Cheshire. There is a series of Foundation Courses which can lead to the award of the Cordon Vert Diploma, plus a wide variety of other day, evening and weekend courses. We are assured that all dishes prepared have a vegan al-ternative on offer and that groups are en-couraged to use vegan ingredients.

Here are some sample fees:

Foundation Courses (5 days) residential £220/non-residential £160; Weekend Courses £120/£85; Evening Classes (se-ries of 6 weeks) £30. There are also one-day 'Taste and Watch' Courses for £30. A completely vegan weekend course called 'Dairy-free' is scheduled for 20-22 October. Full details from: VSUK, Parkdale. Dunham Road. Altrincham. Cheshire WA14 4QG (Tel. 061 928 0793).

Community Health Centre And finally, totally vegan, sugar-free, macrobiotic practical courses in the heart of London — at the Community Health Foundation, 188 Old Street, London EC1 (Tel. 01 251 4076). Here again there is a wide variety of times — to meet the needs of all types of people with differ-ent commitments — and the subjects vary too, but they prefer newcomers to start off with a course designed for be-ginners. Here is a taster of what's on of-fer: Evening Classes (a series of six) on Tuesdays (£60); Thursday morning classes (£8 each); Weekend Courses for beginners £50; and half-hour lunch-time courses (£5) for those working in the area on how to produce quick, tasty and healthy snacks.

THE CRUELTY-FREE SHOPPER The most comprehensive cruelty-free listing in the UK (124 pages), including sections on toiletries and cosmetics, remedies and supplements, household goods. No animal testing, no animal ingredients. £2.50, plus 35p p&p from: The Vegan Society (Merchandise), 33-35 George Street, Oxford OX1 2AY. Cheques/POs payable to: The Vegan Society Ltd.

Nearly 9,000 Copies Sold!

THE

mmri\ F l l F E

• SHOPPER


DAIRY Leah Leneman on the gentle art of vegan yoghurt making

Reading about the alleged longevity of peoples who consume large quantities

of yoghurt may cause some veg-ans to wonder if they are missing out somehow, but quite apart from the dubious evidence for this claim, the fact is that soya f0 milk makes wonderful yoghurt, so there is no need whatever for vegans to feel deprived.

I discovered this fact some years ago in a cookery book pro-duced by The Farm, a one-time large vegan community in Tennessee, USA. The book suggested using live dairy yoghurt as a starter, but I could see no reason why a commercial yoghurt starter shouldn't work as well, so I tried it.

My first attempt was a failure because I didn't realize that bringing soya milk up to a lukewarm temperature wasn't enough; it is essential to bring it to the boil and then cool it. I have made suc-cessful soya yoghurt ever since I discov-ered this.

All Clear An initial worry was whether dried pow-dered yoghurt ferments might contain milk sugar. It wasn't until after my book, Vegan Cooking, went to press that I re-ceived a reply from Yogomagic, advising me that there was no milk sugar or any other dairy derivative in their dried fer-ment. Since that time manufacturers of yoghurt ferments have started listing their ingredients on their packets and it is clear that most, if not all, are vegan.

Actually, I rarely use these ferments any more. In the first place, I find that by making a small quantity and using a spoonful from each batch as the starter for the next batch, I can keep my yoghurt going for a year or more. If I go away on holiday I just freeze a couple of spoon-fuls, then thaw and use it as a starter when I get home. Secondly, I have dis-covered that Hera's natural yoghurt works very well as a starter — which

lllustr. J. Breese

Expensive yoghurt-making equip-ment certainly isn't necessary; i have never used anything but a wide-topped thermos flask.

proves, of course, that it is a genuine live yoghurt. Of course, there isn't the need any more to make one's own vegan yo-ghurt when these Hera ones are so readi-ly available, but aside from the very marked difference in cost between home-made and shop-bought yoghurt, there is also the simple fact that, like most home-made things, it 's nicer.

Tastes and Textures Yoghurt can be made from any brand of soya milk, but the results vary enormous-ly. Contrary to what one might think, the ferments do not require sugar to feed on; unsweetened soya milks make perfectly satisfactory yoghurts. However, I find the flavour a little too tart, while conversely I find yoghurt made from sweetened soya milk not tart enough, so I mix them to-gether for a result I like. Textures also vary a lot: Provamel and Hera make creamy yoghurts, but I prefer the texture that results from using Granose milks. All this is entirely a matter of personal taste, of course, and only experimenta-tion will reveal an individual's own pref-erence.

The procedure couldn't be simpler. After bringing the soya milk to the boil you cool it to lukewarm. It should be

warm enough so that if you dip your finger into it and start count-ing you should feel a little sting of heat when you reach ten. If there is any doubt it is always wiser to err on the cool, rather than the warm side. Virtually all initial failures are due to a misjudgement of temperature, but one soon de-velops a feel for it. Before adding

jp the starter it is a good idea to re-move the 'skin' from the top of the milk (this is called yuba in Japanese and macrobiotic cookery and is dried to simulate meat; I just scoop it straight into my mouth lukewarm — it's lovely!). Expensive yoghurt-making equip-ment certainly isn't necessary; I have never used anything but a

wide-topped thermos flask. Just leave it for a few hours and the milk will thicken into yognurt.

New Dimension There are so many uses for soya yoghurt, not just with muesli or as a sweet but in savoury dishes (especially curries) as well, that it adds a whole new dimension to vegan cooking. And if poured into muslin which is tied to a tap and left to drip overnight, it produces a soft cheese, which is delicious mixed with chives as a savoury spread and delectable mixed with crushed fresh strawberries as a dessert.

There are so many uses for soya yoghurt... that it adds a whole new dimension to vegan cooking.

Granose now produce a lovely range of fruit-flavoured yoghurt-type desserts as well. As long-life products which do not require refrigeration these cartons are particularly useful for travelling. However, having read that the steriliza-tion process used for long-life dairy yo-ghurts kills off the bacteria which make yoghurt such a valuable aid to digestion, I assume the same must be true of this non-dairy version, so it should be thought of as an enjoyable high-protein sweet rather than as a true ' l ive' yoghurt of the kind that may or may not promote longevity but which can certainly add to the quality of life of any vegan who con-sumes it.


Menu 1

•Chilled Almond Soup French Bread

*Pasta with Beansprouts Spinach Salad

•Summer Fruit Compote with Soya Yoghurt

Chilled Almond Soup 2 oz (55g) almonds, ground fine

2 oz (55g) wholemeal bread crumbs 1-2 cloves garlic, peeled

2 tbs vegetable oil 2 tbs lemon juice

1 pint (570ml) vegetable stock seasoning to taste

parsley to serve (optional)

Put all the ingredients into a processor or blender and blend until smooth. Transfer the liquid to a container, cover and

chill well. Adjust the seasoning just before serving (chilling any food

reduces the flavour so you might need a little more). A few sprigs of fresh parsley make an attractive colour contrast.

forecasts 'Caring Cook'

Janet Hunt

Imagine it. The temperature soaring, and you slaving over a hot cooker. What a waste. But hot weather is only one reason for

eating cold food. Another is the fact that cold dishes usually take less time to prepare; yet another is variety. And with so many vegetables and fruits at their best this time of year, it does seem a shame to cook them.

But though a salad — if it includes some protein- and carbohydrate-rich items — can take the place of a meal, not everyone is satisfied with such simple fare. And when

Menu 2

•Tomato Ice •Uncooked Nut Croquettes Raw Cauliflower, Pepper,

Mushroom and Apple Salad, Potato Crisps

•Coconut Fruit Balls

Tomato Ice 11/2 lb (680g) tomatoes, chopped

1 small onion, chopped 1/2 clove garlic, crushed

good pinch of ground cumin squeeze of lemon juice 1 tbs red wine vinegar

pinch of sugar seasoning to taste

approx. 4 tbs soya mayonnaise fresh mint to garnish

Put the tomatoes, onion, garlic and cumin into a saucepan,

Pasta with Beansprouts 6 oz (170g) pasta shells, wholemeal or white

2 medium carrots, peeled and cut into thin slices 2 oz (55g) raisins

2 oz (55g) walnut pieces 4 oz (115g) mung or aduki beansprouts

French or Italian dressing

Cook the pasta shells in boiling water for about 8 minutes, or until just cooked. Drain them at once and rinse through with

cold water before setting aside. Make sure they are as dry as possible.

When the pasta is completely cold add the carrot slices, raisins, walnut pieces and beansprouts. Add just a little salad

dressing before serving. Put extra salad dressing, plus salt and pepper on the table for those who need it.

Summer Fruit Compote with Soya Yoghurt

approx. l l /2lb (680g) red fruits — i.e. strawberries, cherries, loganberries, blackcurrants

8 oz (225g) raspberries 1-2 tbs maple syrup or sugar

1 -2 tbs liqueur (optional) soya yoghurt, as required

Clean the fruit and hull as necessary.

Put the raspberries into a saucepan with the sweetening and a drop of water, and simmer to soften, then strain and sieve to

remove the pips. (Alternatively, purge them in a blender.) Add a drop of liqueur, if liked. Pour the sauce over the

prepared fruit and set aside for at least an hour.

Serve the compote topped with the yoghurt.

on a Sunday lunchtime, you might well want to add other dishes to turn your snack into a meal.

Chilled soups are the obvious starter. The one piece of equipment that is invaluable if you like your soups smooth is a blender. Small ones are not expens ive and can save you considerable time and effort, as well as giving you the opportunity to be creative. The soup in Menu 1 is easy yet exotic. Or try gazpacho, which is made with tomatoes, cucumber, peppers and onion, and is a true taste of the Mediterranean.

Even without a blender you can make soups in minutes. For example, use vegan yoghurt as a base to which you can add grated cucumber, garlic, lots of mint. Or add grated peppers, or curry powder, or tomato purge, or whatever you have handy.

When it comes to a main savoury to go with your salad, do try any left-overs from hot dishes you have eaten recently (you can always cook more than you need on purpose!). Flans, crtimbles, nut loaves, pasties, all taste very good cold. So do cooked grains, such as rice, wholewheat berries, millet — and bulgur can be freshly made by just adding boiling water and setting it aside for a while.

Nuts are especially useful in cold dishes. The croquettes recipe given is very adaptable (e.g. the croquettes can also be cooked, if you prefer) — use it as a starting point, and add other vegetables and herbs to ring the changes.

All recipes are for four average servings. An asterisk before a menu item indicates that a recipe is supplied.

cover ana simmer ror aoout zu minutes, or uniu everyining is soft. Add the lemon juice, vinegar, sugar and seasoning

and bring the mixture back to the boil, then simmer uncovered for a few minutes to thicken. Leave to cool.

Stir in enough soya mayonnaise to make the purge creamy. Transfer it to a plastic container and freeze until it begins to set, then whisk to lighten. Return it to the freezer

again and leave until firm. Crush the ice just before serving in chilled glasses. Fresh

mint sprinkled over the top goes well with this savoury ice.

Uncooked Nut Croquettes 4 oz (115g) mixed nuts, coarsely grated

4 oz (115g) fine wholemeal breadcrumbs 1 stick celery, chopped fine

1/2 red pepper, chopped fine 1 -2 spring onions, chopped fine

parsley seasoning to taste

1 tsp yeast extract, or to taste 1 tsp tomato purge, or to taste

water or vegetable stock to mix extra chopped nuts, sesame seeds,

or toasted crumbs to coat

Simply mix together all the ingredients, making sure they are evenly distributed, and adding just enough liquid to

make them stick together without being soggy. Break off even-sized portions of the mix, shape into croquettes, and

roll in nuts, sesame seeds or crumbs to make a-coating. Leave in the fridge for a short while before eating.

Coconut Fruit Balls 3 oz (85g) dates

3 oz (85g) dried apricots 3 oz (85g) raisins

approx. 3 tbs tahini stale cake crumbs or 2 oz (55g) desiccated coconut

desiccated coconut

Either chop or mince all the dried fruit, then stir them together. Use the tahini to bind the ingredients, stirring in

some crumbs or coconut to thicken the mixture. Roll small pieces of the mixture into balls and coat them

well with coconut. Keep in the cool until needed.

\

V E N G L I S H ' - VEGAN NEWSPEAK?

Michael Ojuri -Chatwin takes a tongue-in-cheek look at how a vegan future may affect the English language.

Have you ever been caught? / have. Yes, I 'm sorry to say that nasty, age-old adages

have slipped my vegan tongue be-fore I ' ve realized what I 've been saying. Things like: "It 's like tak-ing lambs to the slaughter" (cringe) and, though I 've never said this myself , " . . . may as well be hanged for a sheep as a lamb" (Who thinks these up?). Is this 'unvegan*? Must I watch what comes out of my mouth as well as what I put into it?

Derogatory Language, we are told, evolves to reflect the values of the communi-ties which speak it. Perhaps, there-fore, it is unsurprising that the English language contains many words and sayings which are derogatory to our animal fr iends. As we develop towards a vegan society our language should, then, grow to reflect our increasing compas-sion.

So, at some time in the future, The Sun will have to coin a new name for football hooligans. 'Animals ' is just not a suitable word for them. (Have you ev-er seen a porcupine smashing up a German cafe?) There are more subtle anti-animal words too. Have you ever accused anyone of being crabby, sheep-ish, chicken, or an ass, bird brain or lame duck? Such words all reflect sup-posedly unkind characteristics of these animals. Yet I can think of few words we use which exemplify any of the ani-mal k ingdom. 'Strong as an ox ' maybe, or 'grin like a Cheshire cat ' (but then again a Cheshire cat is a fictitious ani-mal). In a veganized English language would we start to call good speakers 'parrots ' and intelligent people 'dolphin bra ins '? It would be a completely new perspective, yet it seems unlikely that society will do so whilst it perceives hu-mankind as the ultimate animal and the rest of the animal kingdom as being way beneath i t (Though most peo-

ple d o n ' t see humans as being part of the animal k ingdom at all.) These dilemmas are going to become increasingly acute for those at the forefront of the vegan movement .

Illustr. J. Breese

Say Veeze! Our language also uses animal-derived foods in many contexts. Venglish really would have to sort out some of these. For instance, the photographer taking photos at a wedding would have to call out Veeze!, and a cricketer dropping a catch would be called 'Vitaquellfingers'. Would we have to 'cry over spilt PlamiV, and would we rename the war-dens at the Tower of London 'TVP-eaters'?

Other words would become obsolete. Who wouldn't be relieved never to have to hear again the words 'butcher', 'abat-toir ' or 'slaughterhouse'? Gone too would be 'pork' , ' beef ' , 'mutton' etc., and the use of words like 'lamb' and 'chicken' would be restricted to the ani-mal, not the food.

It's also interesting to note how some anti-animal words combine with other unsavoury aspects of our society. Sexism, for instance, is apparent in some of the terms of abuse which refer to the female forms of the animal species. A vegan world would obviously be a non-sexist one, in which female animals, both human and non-human, would have equal rights and be regarded as being to-tally equal with their male counterparts.

Chicken or Egg? Yes, isn't it odd how the poor cow is not only physically abused for the produc-

tion of milk, but her name is also taken as a term of abuse. Maybe there is a link here, though, and by ridiculing the name 'cow' society depicts the animal as a lesser be-ing, thereby making physical abuse of it seem less reprehensi-ble. Or perhaps it's the other way round and abuse of the cow has relegated its name to lowly status. It's hard to tell and a question of which came first, the chicken or the egg (oops, is that unvegan too?). Anyhow, either way, in a caring vegan society there would be no need for alternative abusive words as everybody would act lovingly towards each other.

Violence in our society is also expressed through unvegan sayings like ' to kill two birds with one stone'. In a cruelty-free, non-violent society we would be happy just to say 'to do two things in one go'. It makes more sense, in any case, doesn't it!

Many other sayings would have to be questioned. Phrases like 'to have a bone to pick with. . . ' , 'as dead as mutton' and 'to return to one's muttons' (this idiom means to come back to the main topic, or so I 'm told) would be outlawed. We couldn't ' f ish ' things out of our pockets or 'count our chickens before they're hatched'. Anyone making profit out of disturbances could not be accused of 'fishing in troubled waters'. Such is the quantity of words and sayings that would have to be modified, however, that the government of the day would have to set up a Ministry of Venglish to monitor the language.

Finally, another saying which would have to be 'thrown out of the window' (oops, apologies to the greens among you — not very environment-conscious that one!) would be saying that someone was 'like a dying duck in a thunder-storm'. This, of course, means flabber-gasted or distressed. Without such phras-es, I'm looking forward to speaking Venglish in the near future.

Ed. Readers with a linguistic bent are warmly invited to write in with their own Venglishisms for possible publica-tion in a future issue.


Retrospect

Donald Watson addresses the 1988 AGM

Donald Watson continues his regular column on our movement's early history

I condemn their use. For this reason the

Vegan Society was formed. The milk issue in particular provided a sound base for what has become the highest eth-ic man has ever known — and one of the most difficult to practise fully in this fallen world. It exposes the exclusive God/man relationship fostered by the reli-gions, and it promises

the only hope we have of ade-quately feeding the ever-grow-ing human family from a sus-tainable form of agriculture. From the purely medical as-pect so serious a violation of natural law as milk drinking by adults deserves serious consid-eration from those who seek the basic causes of our univer-sal ill-health, which in this country is now costing us £50 million a day.

Vegetable Milk Not all vegans could get enthu-siastic about the early attempts to manufacture a purely veg-etable milk. They asked why it was necessary to have a substi-tute for an unnatural and un-necessary product. They had a point, but it was heavily out-weighed by other points. Few people were ready to dispense with a food with such a long tradition without an acceptable replacement. Some mothers could not, or would not, breast-feed their babies. Many people — now known to num-ber millions — were allergic to cow's milk, and they needed a safer substitute. Not least in importance was the urgent need for someone to do the groundwork to create a 'milk' from readily available plant material in the third world where children were, and still are, dying from malnutrition at the rate of 40,000 a day. With this objective, Leslie Cross founded the Plantmilk Society and for a number of years he co-ordinated the early work. Later, our President Arthur Ling established Plamil Foods Ltd and has since devot-ed himself with true dedication

One of the dictionary definitions of 'bobby' is "an unweaned calf

slaughtered soon after birth". It is not for the lexicographer to explain this premature disposal, nor did anyone else concern themselves with it until the ve-gan movement appeared. If a book on veganism is ever writ-ten it would be fitting to dedi-cate it 'To Bobby, who was made redundant at birth so that man might have milk'.

Erroneous Deductions When our Society was formed we did not regard this barbarity as particularly worse than any number of others inflicted by man in his general onslaught against the rest of creation. It was, however, significant for two reasons; firstly because it was unique in nature for one species to nourish itself throughout life with the milk of another species, and secondly because responsibility for the cruelties involved was shared by nearly everyone, even those who claimed to be living on a humane diet For many years the Vegetarian Society had pub-lished a series of Humane Diet leaflets, none of which dealt with this issue. In the short term it was, and is, possible to obtain milk and eggs without killing the creatures concerned, and from this the erroneous de-duction was made that these foods could be produced com-mercially in enormous quanti-ties to form part of a humane diet. For the 97 years, since the inauguration of the Vegetarian Society in 1847, no article had ever appeared in its literature to

to meet our needs. Now that sales have built up, others — who might not have the same humanitarian principles at heart — have joined the bandwagon. We would do well when we do our shopping to remember who risked all in the early days in this difficult field of enterprise.

In 1944 the main health food manufacturers in this country were Granose, Mapleton's and Pitman's; the latter, alas, is no more. Nearly all their products were vegan but their lines were much re-duced owing to war-time short-ages of raw materials. Before the war we had nut butters, sold in hard lib packs of sever-al flavours — Brazil, hazelnut, walnut, almond, cashew and coconut. All were excellent and greatly appreciated. Why are they not available today?

War-time Difficulties It must be difficult in an age when supermarkets stock 10,000 food items for any young person today to appreci-ate the difficulties of vegan liv-ing in war-time. Difficult as the food situation was, it was not our main problem as propagan-dists. We were in a bereaved

and hungry and shattered soci-ety that was only too ready to tell us that it could not fuss about the fate of a few animals at a time of so much human distress. It was not very easy to conduct a dialogue with people who called millions of animals 'a few', or with those who used the word 'fuss' to

•describe a serious attempt to explain a possible cause of some at least of their troubles. Schopenhauer told us that man's treatment of the animals and his fellow men bore a con-stant relationship. Gandhi told his followers that if they want-ed a better life they must first of all deserve it. Voltaire must have eased the frustration of many despairing propagan-dists when he said that "the great bulk of mankind is op-posed to right reason, the staunch defenders of their own miseries".

Most folk, it seems, not on-ly 'see through a glass darkly'; the glass is frosted and they have cataracts! They, and we, need all the help we can get from anyone who in rare mo-ments of inspiration have found a chink in the glass and seen some aspect of truth. We caught such a glimpse in 1944. Donald Watson

t h i n k i n g

fthzad?

There must be many readers who would like to offer financial support to the Vegan Society in its unique work but have limited means at their disposal. There is, however, an easy way of helping regardless of present circumstances — by including a legacy to the Society in your Will. Great or small, such legacies can make a real and enduring contribution to the promotion of vegan ideals.

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

"1 bequeath to the Vegan Society Ltd, Registered Charity no. 279228, presently at 33-35 George Street, Oxford OX1 2AY, the sum of £ , and declare that the receipt of the Treasurer or other authorized officer of the said Society shall be good and sufficient discharge of such legacy."

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


Sadler's Tales Hilary Sadler continues her regular column on everyday aspects of vegan living

COSY c o m

lllustr. J. Breese

Animals have been very much in the news in our area recently, and

people have been much upset by various reported cases of cruelty.

One case involved retired greyhounds, which had report-edly been sent to a local farm which breeds dogs for animal experiments. The dogs had been supplied by the National Greyhound Racing Club's Retirement Trust, which inno-cently thought they were going to good homes.

Apparently, when the Animals Scientific Procedures Act comes into force (1 January 1990), it will no longer be legal to supply an animal for re-search unless the company sell-ing it is registered with the Home Office and the animals have been bred specifically for experimental purposes. Hurrah

for some dogs then, but what about those which are purpose-bred for the lab? I don't sup-pose their pain and anxiety will be any less.

The Pain in Spain... The next topic of conversation has been Margaret Langrish, who recendy travelled to Spain to try to stop a traditional Easter ritual in which small ani-mals and birds are placed in vases hanging from poles and then stoned to death near an ef-figy of Judas. The local people believe that this releases evil spirits into the sky. Everyone is rightly outraged by this utterly cruel superstition, but seeming-ly less moved by a superstition nearer to home: a young weightlifter has just signed a sponsorship deal with a group of butchers and Welsh lamb en-

terprises for vast quantities of meat to increase his 171/2 stone bulk to try for a medal in the Commonwealth Games. I'm sure the Welsh mountain lambs will be only too honoured to do their bit by making the ultimate sacrifice.

The final case I want to men-tion concerns illegal dog breed-ing in the vicinity. An HTV crew went to film Ty Argored, the local animal sanctuary, whose manager suggested in-stead that they should investi-gate a nearby farm. When they arrived at the farm, they found emaciated and dying dogs and, in a dark bam, a pile of decom-posing dogs' corpses. The film they made was shown on 'Wales This Week' two weeks running. The remaining dogs were taken to the sanctuary and the RSPCA is now prosecuting the owners, with the trial due to open in early May.

Puppy Love There has been a veritable out-cry in the village and, as a re-sult, a jumble/car boot sale has been organized to raise money to help the sanctuary in its work. A group called 'Puppy Watch Wales*' has also been formed to campaign for tighter controls, higher standards and regular inspections on licensed puppy farms. They are also try-ing to build up a dossier of cas-es of dogs being bred on unli-censed premises and of any abuses or poor conditions exist-ing on puppy farms or in back-yards. This raises in my mind the inevitable question of why people are prepared to be moved and act against cases of cruelty involving cats, dogs, birds etc. but not think it cruel to raise and exploit farm ani-mals.

Mary, one of the organizers of the sale, has lived in the vil-lage for about four years, so she

knows the inhabitants rather bet-ter than I do. She puts down a lot of the attitude to habit. After all, caring about cats and dogs need not involve a radical change in your lifestyle, unless you put your whole life into it, as Celia Hammond has done in her cat rescue programme. You can still carry on and eat what you have always eaten. Once you've made your own personal decision to renounce animal products, hav-ing become aware of the suffer-ing their production and use en-tails, you're never going to fit quite so cosily into the 'ordi-nary' world again. And I think that many people have a strong emotional investment in being considered 'normal' and being just like everyone else.

So I think the path to univer-sal veganism will be a very long one, but if what I said above is true perhaps we might see the 'snowball effect'. The more peo-ple that learn about cruelty-free living and the more people they know already practising this lifestyle, the easier it will be for them when their moment of change arrives.

Sparing a Thought Our forthcoming village sale won't, unfortunately, be a cruel-ty-free event. The organizers haven't got quite that far yet However, I shall still support it and will be baking some vegan cakes to sell and making sure I have the recipes for them avail-able. Sally Horn and the West Wales Animal Aid group will be having a stall selling badges and cruelty-free toiletries etc., and distributing leaflets. And at the end of the day who knows who may have started thinking a little bit harder, and deeper, about cru-elty to animals.

*Puppy Watch Wales' address is: PO Box 23, Neath, Cymru SA11 1QP.

CALLING AUTHORS & ARTISTS The Editor invites authors, artists and cartoonists to submit material for possible publication in The Vegan Negotiable fees payable for work of

suitable quality. For further details please write to: The Editor, The Vegan, 33-35 George Street, Oxford OX12AY. MSS or other original work submitted to be

accompanied by an SAE.


Since the Prison Liaison Department was set up to moni-tor standards diet has featured

most prominently in its work, with most of the problems reported seeming to stem from the lack of professionalism of the cook and the complacency of the governor, who has little con-trol over the quality of the cook's fare. In many prisons the governor inspects the food — usually the main lunch meal — once a day. He may take a spoonful of something to taste it and on the basis of this test de-cide it's quite suitable for the in-mates to eat, but in many in-stances it clearly is not.

Nuisance Diet? Although a vegan dietary scale was introduced by the Home Office in conjunction with the Vegan Society in 1986, no more can be said in favour of the gas-tronomical delights of vegan prison cuisine than for other prison diets. In many prisons the food is badly prepared and one must wonder if the prison vegan diet is deliberately made less ap-petizing than the conventional diets, though the number of in-mates applying to join the Society continues to increase. It is well-known in prison circles that vegan diets (presumably prison versions) are frowned up-on by many prison doctors, with extraordinary statements being made — "... it must be said that the vegan diet in general is an unhealthy one and is never rec-ommended on medical grounds", stated Dr. T. Shaw, Medical 'ft Officer at HMP Full Sutton, f/

York in recent correspondence. Officials tend to see it as a nui-sance diet, with vegans classed as pests and troublemakers — though from their point of view this probably is the case, given that the system is geared to mass catering and in most establish-ments there may be only one or two vegan inmates to cater for. There are some 140 penal estab-lishments in the UK with ap-proximately 50,000 inmates, of whom around 400 are vegans, and we know of only one vegan official.

In the Draconian regime how-ever, veganism is slowly shining through. The diet is recognized as healthier and more natural by many in-mates who wish to live the ideals of veg-anism, yet the Home Office, governors, doctors and caterers often make this way

of life hard. Many people take the atti-tude that prison should be hard and of-fenders made to suffer, but vegans are doubly punished — once for their crime, and again for their philosophy. We have found few prison officials genuinely

SENTENCED TO STRUGGLE

no autonomy to make their own deci-sions, these having to come from the Home Office.

s O—I i ,\ t ' - • .

. ' " " '.>, I Z <

In every court in the land, people are being sentenced to terms of imprisonment . If the convicted person is a vegan, what does he/she have to endure behind those grim walls apart from a sentence? Sandra Hood, the Vegan Society's Prison Liaison Officer, gives an updated recap (See The Vegan, Autumn '85 and Summer '86).

concerned about veganism: those whose job it is to supply commodities to pris-ons, but this only extends to dietary as-pects of veganism and not yet to toi-letries, clothing etc. It appears they have

Principle Sacrifice Psychological traumas can be experi-

enced when someone is forced to wear, eat or use animal products. In some cases, inmates refusing to co-operate with injustice have been threatened with disciplinary action which could result in loss of remission and time in solitary confinement. Toiletries are a big problem, with not only the Home Office failing to accept the whole philosophy of veganism but with the majority of 'vegan' inmates being concerned only with the diet, apart from the few — in-cluding, of course, animal rights prisoners — who have cam-paigned for all vegan ideals. Animal-tested soap, toothpaste and shaving cream are issued to inmates free of charge and veg-ans have to buy their own, do without or sacrifice their princi-ples. Some governors have re-sponded to our requests and those of inmates, making suit-able toiletries available. This is normally achieved by the inmate making an application to the can-teen officer to shop for the toiletries requested. Uncon-ventional medication is not en-tertained.

Information Pack The Vegan Society alone cannot achieve total veganism for veg-ans in prison. We need the full support of inmates. In this re-spect we have produced a Prison Information Pack, which includes details of prison life and complaint procedures. The work goes on and we recognize, like many penal reform/prisoners' rights organizations, that the whole structure of the penal sys-tem needs to be revolutionized. It needs to be less militarized and its antiquated regime of disci-pline and lack of compassion brought up to date. Prison is in-deed a place of mere detention. There is little semblance of reha-bilitation and in these days of overcrowding, slop-outs and 23-hour lock-ups, humanity and compassion need to show their face. Veganism is one form of

such compassion, which some inmates try to live out within the harsh regime of prison life, understanding unusually well the cruelty of farming, and the suffering of battery hens cooped up in small cages.


Healthwise For a trial period this column is adopt-ing a question and answer format. If you have general questions on vegan health-related matters you'd like to see answered please drop us a line, mark-ing your envelope 'Healthwise Q & A'. It is stressed, however, that the Society is not in a position to enter into person-al correspondence on health matters.

Illustr J. Breese

iJJ On becoming a vegan, mim must all orthodox medicines be dispensed with — because of the animal-test-ing connection?

'Must' is a word I don't like, but certainly all ve-

gans should be aware of the suffering involved in drug pro-duction. Every orthodox medicine has been tested on an-imals at some time.

It takes approximately 12 years to develop any new drug, and this involves research on hundreds, if not thousands, of animals. Attempts are made to inflict the equivalent of the hu-man disease upon them (such as arthritis or cancer); they will be poisoned to death in toxicity tests; pregnant animals will be dosed to test for teratogenicity (birth defects); and there will also be carcinogenicity tests, and long-term studies to try to assess the possibility of side ef-fects.

Leaving aside the level of suffering, the results from ani-mal studies are very unreliable as a measure of human disease. For example, a survey by Ciba Geigy showed that 95% of drugs which pass animal stud-ies were rejected as unsuitable after trials on human patients.

Unlike food, it is not always easy to avoid medicines that in-volve animal abuse. You can try complementary medicines such as herbalism, chiropractic, os-teopathy or homoeopathy, though unfortunately only the latter is available on the National Health Service. A good diet and a healthy lifestyle will obviously reduce suscepti-bility to disease, prevention al-ways being better than cure. Always give yourself time to rest and recover from illness, rather than resorting to the drug cupboard, since most disease is self-limiting. — Mark Gold, Campaigns Director, Animal Aid

VZV Some people seem to nil regard a vegan diet as a cure-all. Is it?

ONo — but it can cure some diseases, and ease

others. Its real benefits, howev-er, lie in the realm of preventive medicine. Such statements, I find, initially stretch medical incredulity to its limits, until the scientific basis of vegan nu-trition is explained to the in-credulous. Sometimes the ex-planations are accepted, but they are rarely acted upon.

Humans, as higher primates, are designed to function like the other apes, essentially as herbivores. Such a diet is very low in salt content, is well bal-anced in vitamins and minerals, relatively low in protein and fat, most of which is unsaturat-ed, and it is high in complex carbohydrates. Though not in-tended, the dietary recommen-dations of the NACNE (National Advisory Committee for Nutrition Education) report are a significant move in the vegan direction.

Many of the major diseases of western society are related to smoking, drinking, physical in-activity and incorrect eating. Traditional western fare is high in saturated fats and choles-terol, and also in protein, sugar and salt; and it is low in com-plex carbohydrates. Processed, preserved, fried and over-cooked foods are also con-sumed to excess, though to some extent this is an outcome of distribution. It is significant that this is the antithesis of veg-an food.

Some typical diseases relat-ed to the western diet are coro-nary artery disease, high blood pressure, obesity, diabetes, gout, kidney and gall stones, and diverticular disease of the bowel. Cancers of the breast, bowel and prostate gland are probably diet-related, as may be some allergic, arthritic and autoimmune diseases, and al-though the evidence for these latter conditions has not been confirmed statistically, it is strongly suggested by case studies.

Those who adopt a vegan lifestyle usually report a loss of excess weight, feel brighter in mood and more energetic, gain a clearer complexion, note reg-ular and easy bowel function, and that premenstrual tension has improved or even disap-peared. In practice, I've often observed highly significant falls in blood pressure (some-times eliminating the need for drug treatment), reduced angi-nal pain on exertion, and re-duced need for medication in diabetes, gout and dyspepsia, and various other conditions.

Moves away from a largely vegetable-based diet may have been due to world climatic changes between 40 and 100 thousand years ago, which re-duced plant growth and thus its availability as food, so forcing people more towards hunting.

Further, the advent of agricul-ture about 10,000 years ago led to a food surplus so that animal domestication became possible, removing the need to hunt. Humankind has largely lost its innate sense of what is a natural diet. Western food is full of dis-guised tastes, which confuse the palate's discrimination be-tween taste and need. Hence it is important that those who contemplate a change to vegan nutrition should read up and discuss the subject, or even consult appropriately if they are concerned about their health, and wish to avoid a few basic traps. — Dr David Ryde, General Practitioner

M A local health authority MM leaflet recently stated that "a vegan diet... is not. suitable for young children". In the face of this assertion what reassurance can you of-

fer present or would-be vegan parents?

OThe natural start for a ve-gan child is breast milk,

and on weaning, a balanced ve-gan diet is entirely suitable and can be advantageous for young children.

As with any eating patterns, some thought must go into the selection of foods for small stomachs. Growing children need food which is concentrat-ed in energy and nutrients: too many bulky, watery items — such as fresh fruits and vegetables — can fill children up too quickly, and so should not be given at the expense of concentrated foods. These could include suitably prepared beans (well-cooked and mashed, good for protein); well-cooked TVP products (provide protein, and are forti-fied with vitamin Bj2); tofu (rich in protein, calcium and zinc, and contains some vita-min Bj2); whole grains such as wheat, rice, millet, oats (finely-ground and cooked, for vita-mins B and E, zinc, magne-sium, phosphorus and iron); nuts (must be finely-ground, provide protein, calcium, iron, magnesium, phosphorus, vita-min E); or nut and seed butters such as smooth peanut butter or tahini, spread on wholemeal bread.

Fresh fruit and vegetables should be used regularly in sen-sible quantities (for vitamins C


and K, iron, calcium), and other foods could include a little mo-lasses (a good source of iron and calcium) spread on bread for children older than 1 year ; low-salt yeast extract (which naturally contains zinc, magne-sium, phosphorus, the B-group vitamins and may be fortified with vitamin B12); soya flour used in cooking (a good source of protein, calcium and iron); and dried fruit spreads made with soaked peaches, raisins or figs (rich in iron and calcium). Being outdoors on a bright or sunny day is the best source of vitamin D, which is made in the skin.

There have been a few re-ports of children reared on plant-based diets who have suf-fered from deficiencies of pro-tein, energy, and vitamins D and Bj2- Most of these have re-ferred to children either brought up in religious groups abroad, or on restricted macrobiotic or fruitarian diets. In most cases, over-dilution of home-made soya milks or the macrobiotic food kokoh, have been the cause of lack of energy and protein. Dark-skinned people seem to be more prone to lack of vitamin D, especially where

the body is covered and sun-light doesn't reach the skin. These problems can easily be avoided, and in some of the cases mentioned above, chil-dren were restored to good health on a vegan diet — prov-ing again that this is quite ade-quate for young children if properly balanced.

Vegan children tend to be bright and healthy, and usually leaner than their meat-eating counterparts, which is no bad thing given the general trend towards obesity at an early age. Surveys have suggested that vegan children do not eat the recommended amounts of cal-cium, which is an important mineral, although no deficien-cy signs have been recorded. There are many vegan foods rich in calcium (see above, for example), and these should be given regularly to children. Whatever your diet, bringing up children is a serious respon-sibility, and good nutrition is often ignored or underplayed. Just a little thought, and devel-oping some good habits, will ensure that vegan children re-main bright and healthy. — Gill Langley, PhD, author of Vegan Nutrition

Aluminium Update

Since the last issue some further informa-

tion about aluminium has come to light.

Firstly, a correction: the European Commission limit for aluminium in tap water is 200 micrograms per litre (not 4,000).

The main thrust of the aluminium scare was in relation to infant soya milk formulae, some of which contain higher levels of aluminium than cow's milk formulae. This should not cause problems for nor-mal infants after the first month (The Lancet, 11.3.89, p565).

Granose Foods Ltd. re-cently announced that their soya milks contain aluminium at the following levels: 500 micrograms per litre in the organic ver-sion and 700 micrograms per litre in the ordinary version. These fall roughly midway in the range for a number of soya milks.

Food plants accumu-

late aluminium from the soil in different amounts. For example, wheat con-tains 2,000 micrograms per kilogram, while dried tea leaves contain 1,000,000 micrograms! Published figures for the soya bean plant have not yet been found, but the aluminium content of soya milks probably comes part-ly from other ingredients, and partly from the water used to make up the milk. The risk to health from alu-minium in soya milks has almost certainly been ex-aggerated in recent months.

Errata Slip

A small number of errors have been spotted in

the text of Vegan Nutrition: A Survey of Research, published by the Society in December 1988. Readers who have purchased this title and wish to incorporate the necessary corrections in their copies may obtain an errata slip from the Society in exchange for an SAE.

9A 96 i iting more than 180 references in its 121 pages. Vegan Nutrition is the most compre-hensive survey ever undertaken of scientific

research on vegan diets. This landmark publication will appeal to vegans, vegetarians and other would-be vegans, as well as nutritionists, re-searchers, dietitians, general practitioners, and community health workers.

Includes summaries of main sections, highlighted major points, information on all essential nutrients and their availability in vegan diets, easy-to-use tables of food sources of key nutrients, and a detailed index.

Orders to: The Vegan Society (Merchandise), 33-35 George Street, Oxford OXl 2AY. Cheques/POs payable to: The Vegan Society Ltd. Gill Langley MA PhD


Reviews • THE

ATlONAt B 6 C T O R Y

O f ] ' N A T W l

A I D ]

seminars, lectures and courses and should prove a useful re-source as well as a surprisingly interesting read.

For those determined to treat common ailments at home, the Neal's Yard guide may provide information for free on the very remedies that alternative practi-tioners — homoeopaths, aro-matherapists and herbalists — would themselves suggest, us-ing ingredients available with-out prescription. However, the reader will have to turn to other sources to discover where they can be obtained. • Jackie O'Byrne

The National Directory of Alternative Health Michael E.C. Williams Health Farm Publishing £9.95/£14.95 Pbk, Hbk, 341 pp

Neat's Yard Natural Remedies Susan Curtis, Romy Fraser Irene Kohler Arkana £5.99 Pbk Interest in alternative, comple-mentary and natural medicine is growing, but despite its stated aim to provide more consumer choice, the government has no plans to extend the range of al-ternative therapies available within the NHS.

A limited selection of com-plementary therapies may be available on the recommenda-tion of your GP but most peo-ple seeking alternative treat-ment will have to arrange it (and pay for it) themselves.

The choice can be bewilder-ing, but this new directory will sort out the iridologists from the kinesiologists and show you where to find them. Therapists in almost 100 categories are listed by county, town and spe-ciality to help the reader locate practitioners in their area and there's a therapy for everyone, it seems. For the worried — re-laxation; for the chronic suffer-er — reiki; for those who feel there must be more to life — Reichian therapy; for the hur-ried — a section on after-hours emergency therapy; for the dis-tant — a section listing practi-tioners who will give postal consultations.

The Directory describes each treatment before listing contacts and giving the dates of

Home Ec nulling youfwotld

Ecology odd a better puce

Ot/SY// ffo'jjfatJ&t

Home Ecology Karen Christensen Arlington Books £4.95 Pbk,366pp A quotation by Michel Odent provides the premise for this highly readable reference book: "The twenty-first century will be ecological, or will not be." I would add: "at all".

The author's tone cajoles, bullies and advises about the dangers facing us everywhere we turn, with an assurance that comes, one feels, from personal experience. (When she was 13 she was the only one of a large family not to go on rubbish col-lection runs up the street with her ecologically-minded dad. How pleased he must be now). We are left in no doubt that the way we live — home-centred, radiating outwards — has direct implications for the ecological balance.

For someone setting up home for the first time, with or without a mate. Home Ecology could be said to be imperative crisis reading with its intrusive, commonsense information. This book, after one reading, has more pencil marks indicat-ing useful, even essential refer-ences to be pursued than any other in my possession.

The vegan reader may be re-

vulsed by the 'Food' chapter for its hearty(?) animal-eating references. However, pages 50-351 have no such deleteri-ous effect, providing only thoughtful stimulation. But it is disappointing that among her references to the seriousness of the 'greenhouse effect' there is not one that alludes to the fact that of the 20% damage which is being caused by methane gas, the largest single contributor is canle bred for human consump-tion.

Certainly the author comes over as a pragmatic idealist. It was a baby son which set her thinking about her personal re-sponsibility. It does appear that she advocates weaning the reader off animal flesh and ani-mal-tested products, despite ro-bust references to the ready availability of 'Real Meat', if that's not a contradiction.

Unfortunately, this book will not get people away from eat-ing animals, let alone their products, but doubts may be planted to effect a general ques-tioning in the readers' lives and that can only be for the good. • Rodney Aitchtey

Humans & Other Animals Barbara Noske Pluto Press £18.50 Hbk, 256pp

Reads Brigid Brophv Cardinal £3.99 Pbk, 186pp Dr. Noske's valuable book ex-amines scientific, political and feminist thinking for their com-mon inadequacy — a shallow and speciesist determination to see all non-human life as inferi-or to, apart from, and at best only for use by, a dominantly anthropocentric society.

Positivist science, focused on the mere technology of na-ture, devoid of empathy, antag-

onistic to value judgements, is as great a threat as any to its material inventions. Although Marxism rejected the value-free approach of the natural sci-ences, by its denial of animals' social relationships and its em-phasis on reason, production and human sociality, it deep-ened the gulf between humans and animals, culture and nature.

The social scientists, sensi-tive to little but race, gender, status and statistics, lump all sentient life under the headings of 'human' and 'animal'. The complexity, inter-relatedness, indeed inter-dependence of all life forms is irrelevant. Non-hu-mans are seen as walking ap-petites whose prompting is of no account.

Feminists, Noske argues, in their desire to free themselves from the status of natural ob-jects, have equally failed to ad-dress the objectified status of nature and animals. Her argu-ments in this area — if a little dragged in at times — are chal-lenging and well worth study.

As for ecologists — if Greens, with their view of the interrelatedness of life, cannot empathize with animals, who will? But the gulch between conservation and compassion is deep. Preservation for human advantage and exploitation has nothing to do with a true con-cern for non-human life. Dr. Noske's examination of the po-litical myopia that ensures the Greens' weak and selective concern with the continuing rape of the natural world is stimulating enough to have one wishing she had written more.

A Dutch anthropologist writ-ing in English, her style is un-derstandably weaker than°that of Brigid Brophy, whose col-lection of essays is a brilliant, wide-ranging tapestry of thoughts and impressions from someone whose formidable grasp of language has produced such trenchant advocacy for the rights of animals.

That she should have been struck down by a cruelly re-stricting disease fills her friends with a burning and helpless in-dignation at the blind injustice that settles our mortal fate. But that same anger has prompted her splendid contributions to the 'debate', and for that at least we must be deeply grate-ful. • Jon Wynne-Tyson


Animals and Christianity

4 Book of Readings

Andrew Louey and Tom Regan

Animals and Christianity (Eds.) Tom Regan & Andrew Linzey SPCK £12.95 Pbk, 210pp This book is no anthology of 'uplifting' readings, aimed at reassuring and justifying the Christian animal rights advo-cate. Indeed, there are passages from revered Christians, both historical — such as Aquinas and Calvin, and contemporary — such as Karl Barth, which will understandably enrage any vegan.

Take Calvin's claim that God appointed man ".... lord of the world; but he expressly sub-jects animals to him, because they, having an inclination or instinct of their own, seem to be less under authority from without." Or Barth's extraordi-nary justification for man's killing of animals: "He must not murder an animal. He can only kill it, knowing that it does not belong to him but to God, and that in killing it he surren-ders it to God in order to re-ceive it back from Him as something he needs and de-sires."

But then this anthology is aimed at the student of religion who may encounter the subject of Christianity and animal rights for the first time and who may bring traditional miscon-ceptions to the task. Linzey and Regan have performed a ser-vice — they show here how the question of the place of animals in creation is one which has been a subject of debate right from the beginning.

It is fascinating to see how the medievalist Aquinas at-tempts to discredit perhaps the vegan's favourite Biblical quo-tation — Genesis 1.29, where God tells newly-created man to eat herbs, greens and fruits ...

It is heartening to find saints

who have viewed the redemp-tion of animals as much an arti-cle of faith as their creation by God. St. John of the Cross de-clares, "there is in them such abundance of graces and virtues and beauty."

Although this anthology is rightly addressed to controver-sial theological questions of Creation, Pain, Responsibility and Rights, and has a large sec-tion on practical issues such as factory fanning and experimen-tation, what stays with me is Schweitzer's belief that, "A man is truly ethical only when he obeys the compulsion to help all life which he is able to assist, and shrinks from injur-ing anything that lives." Pity he wasn't a vegan.

• Joyce D'Silva

THE NONVIOLENT

R E V O L U T I O N

ft

N«th«ntrl Altaian

The Nonviolent Revolution Nathaniel Altman Element Books £6.95 Pbk,180pp Readers of The Vegan will be aware of the influence that the philosophy of nonviolence has had on authors such as Tom Regan and other high priests of the animal rights movement. Yet the tenets of that philoso-phy, as practised by such nota-bles as Gandhi, have remained only vaguely understood.

In The Nonviolent Revolution, Nathaniel Altman describes the philosophy of ahimsa, or dynamic harmless-ness, in a lucid and readable style.

The book is divided into five parts describing ahimsa founda-tions, ahimsa among people, other animals, the environment and practical steps towards a nonviolent lifestyle. Although the discussion is brief, the book has the merit of clarity — not always a feature of philosophi-cal works.

So, has reading it changed

my life? Not exactly, but as a non-materialistic, green, pacific vegan I guess that for all my faults I am well on the road to a life of dynamic harmlessness anyway. Will it change other people's lives? Maybe, but I've a feeling that most of its readers will come from the ranks of those who already practice some degree of nonviolence in their lifestyle.

Is this book destined to gath-er dust on the shelves of the converted then? I hope not, be-cause there's plenty here to set people thinking in new ways. Vegans too will benefit from a reminder that a caring, sympa-thetic and forgiving attitude to their fellow humans is as im-portant as a nonviolent relation-ship with other species. • Paul Appleby

I t o

Transplants Steve Beddard Arc Print £2.25 Pbk, 61pp Transplant surgery is portrayed by the medical authorities as a shining example of high-tech medicine at its very best, pro-longing the lives of patients who would otherwise be con-demned to an early death. A closer examination of the evi-dence, however, reveals a very different picture.

Tracing the history of trans-plant surgery, Steve Beddard clearly demonstrates that organ transplantation constitutes a medical failure, not only be-cause of its meagre success rates — organ rejection is a continual problem — but also because it represents a gross misdirection of effort and re-sources by failing to address the urgent need to reduce the appalling incidence of deaths from diseases which are largely preventable.

Transplant surgery is further condemned for the atrocious

cruelty inflicted on the labora-tory animals used in the devel-opment of techniques. We learn that in Britain alone 12,500 ani-mals were used in transplant re-search in 1986. From the de-tailed descriptions of some of these experiments it is also clear that many scientists in-volved are not even remotely interested in combating human disease but would rather reside in the vivisection lab manipu-lating nature, seeking to satisfy their morbid, some would say perverted, scientific curiosity whatever the cost in animal suf-fering.

Recommended, though dis-turbing reading. • Jim Crawford

Animal Rights

A Keyguide to Information Sources in Animal Rights Charles R. Magel Mansell Publishing £30 Hbk, 267pp Since the early 1970s the ani-mal rights movement has pro-foundly challenged the ani-mals-as-resources view which has long dominated hupian thought. More has been written during the past eighteen years on the moral status of animals than ever before, though this selective Keyguide covers a pe-riod stretching back to Ovid (43BC-AD17).

The overview presented in Part I, arranged by disciplines — philosophy, science and medicine, education, law, reli-gion, vegetarianism — makes light of the heavyweights en-abling the student/researcher easy access to the chronologi-cal flow of ideas and argument. An example will suffice: "Nozick (1983), reviewing Regan's The Case for Animal Rights [208], accuses him of going too far in attributing

The Vegan, Spring 1989 27

PREDATORS

You see them in our supermarket — women in leopard spots

picking over the bones of best beef. Talons, red, fresh from the kill

prod plump flesh polythene-napped, while scraped skins flap

against silk linings, against shaved shins still suntanned in December.

And little feet that skipped beneath the mink moon slip limp now around smooth throats. Yet how the yellowed teeth would tear

had they any fight left in them, any bites left in t h e m . . .

Instead, the beasts lie glass-eyed glaring. And they scream

but no-one's hearing. And they bleed

but no-one's seeing. And the stench of death is everywhere,

but who cares, when you can drown out the smell

with 'Chanel N o . 5 ' . . . . ?

Fat purses spill. Tills jangle. Another life bargained for and bought,

tortured and slaughtered, bled, brained and butchered,

tanned, trimmed and tailored . . . The sneers come sideways on:

"No sin to be in someone else's skin — What's your problem?"

And passing the stand for the 'World Wildlife Fund' they stretch out a hand

to drop coins in the box . . . Reason, like the hunted fox,

has gone to ground.

Elizabeth Campbell

IPS' <P mm)

(Reviews Continued)

equal rights to animals, and opts for speciesism but without providing a justification. H. Cohen (1983a) replies: 'If this is the best that the chairman of the Harvard philosophy depart-ment can do, then the case for animal rights must be strong in-deed'. J. Rachels (1986,74-7) attacks Nozick's speciesism". Short cut reference material which can then be pursued in the chronologically annotated bibliography of Part n , where the author describes in more detail over 300 works, provid-ing a conceptual guide to ani-mal rights issues. (The litera-ture cited totals over 1,000 tides). Part m contains a select-ed list of international, regional and national organizations, and Appendices cover Declarations of animal rights and brief guides to audio-visual, maga-

Chicken & Egg. Who Pays the Price? Clare Druce Green Print £3.99 Pbk,102pp A constructive attack on the in-tensive egg and poultry sys-tems. Clare Druce and Chickens' Lib have always of-fered solid facts and stories re-sulting from sheer hard work and intelligence and this book maintains the standard. Birds' poor health, living conditions, government agencies' failure and connivance, drug industry activity (44 antibiotics are mar-keted to the poultry industry alone), human health hazards — meningitis, salmonella, lis-teria, miscarriages ad nauseam. Needs an index. Though press-

zine, journal and cruelty-free product sources.

Magel has cemented animal rights' place on the map of re-spectability, offering a reminder of our own heritage and a pointer to what we never knew we had. It contains some sur-prises — Robin HUT'S Food Reform: Our Desperate Need fcontaining "nutritional and eco-logical arguments for vegan di-et of highest quality possible"; some favourites — Bernard Rollins's How I Put the Horse before Descartes', oddities — the spelling of Pacheko(?); and some glaring omissions — Fettered Kingdoms, The Vegan, and Dr. Michael Klaper for ex-ample.

Never mind, it's a cut and come again kind of book and really is one to demand of youT library. • Barry Kew

ing for free-range systems here it's good to see Chickens' Lib currently highlighting the chic-kicide of day-old males.

VegePages London Vegans 50p Pbk (stapled A4), 34pp Listing over 900 useful address-es of organizations, caterers, stores, accommodation etc, the directory will be of great use to people, especially vegans and vegetarians, living in or visiting the capital. It is periodically up-dated, as is its sister publication Vege Tables (See Gaggle of Guides feature on pi4), and the compilers request information for amendment/inclusion.

Get a copy by enclosihg 22p SAE with order to London Vegans, 7 Deansbrook Road, Edgware, Middx HA8 9BE.

QUICK FLICKS

Reviewers Rodney Aitchtey is author of The Alternative, a novel, and a con-tributor to Resurgence Paul Appleby is Secretary of Oxford Vegetarians Jim Crawford is the Vegan Society Administrative Assistant and author of Kill or Cure? (Arc Print) Joyce D'Silva is Education Director of Compassion in World Farming and author of Healthy Eating tor the New Age (Wildwood) Barry Kew is the Vegan Society General Secretary Jackie O'Byrne is a Nursing Standard journalist Jon Wynne-Tyson is a publisher, author of Food For A Future (Thorsons) and editor of The Extended Circle (Centaur)

The Animals, Nature & Religion video, produced by Michael W. Fox of the Humane Society of the U S and reviewed in the Spring is-sue of The Vegan, is now available for purchase (£7 .00 all in) from: Zoo Check, Cherry Tree Cottage, Coldharbour, Dorking, Surrey.


Postbag Contributions to Postbag are welcomed, but accepted on the understanding that they may be edited in the interests of brevity or clarity. Send your letters to: The Editor, THE VEGAN, 33-35 George Street,

Cruelty-Free I was seriously upset to read your editorial comment in the last Vegan that Compassion in World Farming and The Athene Trust call humanely reared meat 'cruelty-free'. We have never done so. The CIWF Aims & Ambitions leaflet clearly states that "humane slaughter is a myth".

Whilst declaring "Don't buy your food in ignorance", we make sure that knowledge of food production is conveyed graphically and our correspon-dence files show that that Agscene's lucid articles have converted many to vegetarian and/or vegan diets.

As long as society tolerates the eating of animal flesh and products we all have a duty to see that the inherent suffering of the farm, market, transport and slaughterhouse is minimized as

far as possible. • Joyce D 'Silva, Compassion

in World Farming Ed. We're straying from the point here. The Vegan Society and The Vegan are not in the business of questioning other organizations' raison d'etre (ex-cept, perhaps, in the case of those organizations that spring up alongside others which are already doing the job in ques-tion and are in need of assis-tance rather than competition).

What we have pitted our-selves against, however, is the misapplication of terminology and the abuse of language in certain organizations' descrip-tions of specific campaigns. Recent issues of The Vegan have illustrated this stance.

To spare readers another treatise on the subject (though, unfortunately, it would seem that such record-straightening work is set to continue ad nause-am,) let me offer just one incon-trovertible fact in justification of the comment made: the wording and design of the liter-ature accompanying the Trust's video, The Choice is Yours — Animal Suffering or Cruelty-Free Food, and the video itself, leave no doubt that the Trust has, for whatever reason, ac-tively promoted the view that the term 'cruelty-free' is inter-changeable with free-range, non-intensive, high-welfare, hu-manely-produced and suchlike.

Let us state once again: if it ain't vegan, it ain't cruelty-free. In this connection it is gratify-ing to note thai the American Compassion for Animals

Foundation (publishers of The Animals' Voice magazine favourably reviewed in the Spring '89 Vegan; has adopted and is promoting a cruelty-free logo for'product endorsement which states "Cruelty-Free. This product does not contain any animal by-products, nor has it been tested on animals".

Normal Appeal The Winter '88 issue of The Vegan was the first I've read, having been vegan for only about two months after about 22 years of vegetarian living.

I was pleased to see that it's a well-balanced magazine — i.e. I can hand an article to a 'normal' person to read without getting the reaction, "Oh, you're all a load of cranks".

I look forward to reading The Vegan for many years to come, and especially welcome news of the Cruelty-Free Database, which is very greatly needed and will be of incalcula-ble benefit to many.

•Penelope Page, Benfleet

Natural? Dr Susan Millington ('Veganic Farming', The Vegan, Spring '89) has got a few things wrong. The word livestock refers to animals bred by hu-mans for food. Wild animals are natural, in the forests and prairies etc.

Soil organisms are natural and are not bred artificially by humans into so-called live-stock. All soils are dependent upon soil organisms and bacte-ria and veganic agriculture en-courages the proliferation of these by vegetable composting methods.

It is quite a different matter when domesticated livestock, bred artificially by humans, graze on pastures. Such live-stock are completely unnatural and cause damage to all soils with their urine and dung, and by their weight.

Personally, I see no point in Elm Farm doing research into the veganic system. We have proved over 45 years that it works. We have grown good cereal crops too. What is need-ed is a practical commercial vegetable, cereal and fruit farm. Money is wasted on more re-search. It's just money into scientists' pockets. • Kenneth Dalziel O'Brien,

Madeira

Health Freaks Why does everybody think that all vegans are health freaks?

By overemphasizing the health aspects of a vegan diet I feel that we are weakening our case. Our strongest argument always has been and always will be the fact that a non-veg-an diet necessitates an unneces-sary and avoidable degree of cruelty.

In addition, by continually emphasizing health and nutri-tion I feel that we are giving people the impression that we, as vegans, have to worry about our health more than other peo-ple because our diet is in some way intrinsically unhealthy. Rather than continually remind-ing ourselves to worry about our intakes of protein and basic vitamins, we would surely do more good by persuading carni-vores and lacto-vegetarians to worry about high blood pres-sure, cholesterol, listeria, salmonella etc.

• Colin Barnett, Lampeter

Too Light-Hearted I live, and was brought up in a rural area where farming is the main source of employment and central way of life. My ve-ganism strikes at the very heart of the community, as a result of which I have found myself os-tracized and, on one occasion, even spat at. I don't condone or even accept these actions but understand how some people consider me a traitor, whose lifestyle is seen as threatening an end to their own.

Those of you in cities please realize that in rural areas, where life is decidedly less cos-mopolitan, being a vegan is a constant battle. It means very little social life, constant suspi-cion and misunderstanding from friends and family, having to travel great distances to buy relatively simple vegan prod-ucts, and finally feeling, and being, constantly isolated.

I know we don't want to bog ourselves down with the diffi-culties of our cause, but I do think that light-hearted articles such as Julie Rosenfield's in the last issue do little to tackle the real issues and ultimately pro-vide poor support to those of us who have none.

However, please keep up the good work on your otherwise excellent magazine. • Theresa Robson,

Simonstone

The Vegan, Spring 1989 29

Noticeboard Diary Dates 10 June. Health & Healing in the New Age seminar. Abbey Community Centre, 29 Marsham Street, London SW1. 10am-5pm. £25. Contact:

16-18 June. Glastonbury CND Festival, Worthy Farm, Pilton, Somerset. Admission by ad-vance ticket only. Three-day tickets @ £28 each include camping, parking, VAT and all on-site events. Under 14s free. Contact: CND (Festival), 22-24 Underwood Street, London N1 7JG and agents. 16-18 June. Third Living Without Cruelty Exhibition, Kensington Town Hall, London. Contact: Animal Aid, 7 Castle St., Tonbridge, Kent TN9 1BH. 0732 364546. 17 June. National Anti-Angling Day. The Campaign for the Abolition of Angling needs individuals to act as local media contacts. For NAAD Information Sheet send SAE to: CAA, Dept N„ PO Box 130, Sevenoaks, Kent TN14 5NR. 24 June. RSPCA AGM. QE11 Conference Centre, Westminster, London 11am. 8-16 July. UK Natural Health Week. For details of materials, petition in support of natural medicine etc. contact: Jane Waters, UKNHW, Suite 4, College House, Wrights Lane, London W8. 01-938 2644. 15 July. National Day of Action Against the Poultry Trade. Contact: Co-ordinating Animal Welfare, 0272 776261 22 July. BUAV AGM, Friends Meeting House, Euston Road, London.

2 - 6 August. 29th Annual Vegetarian Convention. Humboldt State University, Areata, California. McDougall, Robbins, Eisman, Akers, Klaper et al. Adults $175 sin-g l e d 15 double. Children/Youths from $100 (Accommodation and Food). Contact: The American Vegan Society, 501 Old Harding Highway, Malaga, New Jersey 08328, USA. 0101 609 694 2887. 6-20 August. Vegan Camp. See Notice.

7-13 August. Vegan Week. Nordhem, Sweden. 1,000 Sw. Crones. Contact:

12 August. Action Against Grouse Shoot. Contact: HSA, PO Box 87, Exeter. 25-27 August. Envirex 90. Exhibition giving companies a platform from which they can launch and promote environ-ment-friendly products. Alexandra Palace, London. Contact:

14 September. Green Shopping Day. Contact:

24 September. Sunday Times Fun Run. Potential vegan run-ners for the 2.5 mile course contact Chris Phillips on 0737 833623. 30 September. Vegan Society AGM. Conway Hall, 25 Red Lion Square, London WC1. 2 October. World Farm Animals Day. Photo Competition Exhibition. See Notice.

AGM Proposals Proposals (which must be sec-onded) for major resolutions to go on the 1989 AGM agenda (see 'Diary Dates', 30 September) must be received at the Society's registered office (33-35 George Street, Oxford OX1 2AY) by no later than Friday, 7 July.

Oops! A News item ('Vegepoll') in the last Vegan quoted the Realeat/Gallup Poll 1988 as having estimated the UK vege-tarian population at an undeci-mated 13 million. The Figure should of course have been 1.3 million.

Anti-Angling Day The second NAAD will take place on Saturday 17 June — the day after the nationally rec-ognized start to the coarse fish-

ing season (16 June-14 March). Organized by the Campaign for the Abolition of Angling, with the active support of the Hunt Saboteurs Association (HSA), it is expected that this year's Day will surpass the phenome-nal success of the 1988 event. This year's theme: the prob-lems associated with lost and discarded fishing tackle. (See 'Diary Dates' for contact de-tails.)

Photo Competition As mentioned in News in the Spring issue, the coalition of animal rights/welfare organiza-tions exhibiting at the British Food & Farming Year jam-boree at Hyde Park have an-nounced a British Farm Animal Photograph Competition with prizes of £150, £100 and £50. Minimum 10" x 8" b/w or colour photos of farm animals in UK farms, markets, trans-port, slaughterhouses will go before celebrity judges with winners announced at an exhi-bition of competition entries at the Ecology Centre, London on 2 October, World Farm Animals Day. Entry forms (to be returned by I September) from: Compassion in World Farming, 20 Lavant Street, Petersfield, Hants GU32 3EW. Anonymity guaranteed if re-quested.

Resource Packs Two very different resource packs, which would prove ex-tremely useful in working with young people — whether at home or in school, have recent-ly become available: the offi-cial Teachers' Resource Pack for British Food and Farming Year and The Living Earth Rainforests Resource Pack.

The first, which is sponsored by Dewhurst, is available for £4.50 (incl. p&p) from Stanton & Son, 44 St Giles St , Northampton NN1 1JW. It comes in the form of a substan-

tial ring-binder with pull-out pages on all aspects of fanning, and provides a mass of useful facts and figures for further in-vestigation and project work. Vegan offspring especially will find much here to question and discuss.

The second is available for £23 (incl. p&p) from the Living Earth Foundation, 10 Upper Grosvenor St., London W1X 9PA. Beautifully produced full-colour broadsheets, plus back-ground information booklets, are designed for classroom use at both primary and secondary levels, aiming to introduce chil-dren to the multiplicity of com-plex issues associated with the destruction and conservation of tropical rain forests. Teachers' notes detailing varied ap-proaches are included, along with action cards for pupils wishing to set up a local sup-port group.

Summer Break We are informed that vegan visitors to Lancaster Univer-sity's varied Summer Prog-ramme (23 July - 12 August) of holiday courses can be catered for. For free brochure apply to: Summer Programme Office, Lancaster University, Cartmel College, Lancaster LAI 4YL. Tel. 0524 382118

Vegan Camp The 9th annual vegan family (and others) camp will be held 6-12 August 1989 (youth event: 13-21) and 11-20 August (main event: families, couples, singles). Venue: Margate/Hastings. Full details from:

New Age Close New Age Products, who have been marketing cruelty-free cosmetics, toiletries, health and household products for the last two years, regret to announce that, due to other business com-mitments, they are closing down. Should anyone be inter-ested in taking over the busi-ness they should contact G.Sweetnam on 04865 5115.

Advintage Vegan Society members are now offered a 10% discount off the vegan wines of Vinature, who supplied the wine at the


Great British MeatOut Gala. For list and order form contact

MediCall Have any readers with a long . history of kidney or gallstones, osteoporosis or any form of arthritis noticed any change in the course of events in the time that they have been vegan. If so, please submit a brief ac-count to:

Local Groups Alloa. Gill Grant is keen to start a local vegan group in the area. Everyone welcome, in-cluding children. Contact

Animal Rights Education Network. J/2 198 Dumbarton Road, Glasgow Gil 6UN. Tel. 041-334 9496. Avon Vegan & Vegetarian Group meets on the second Monday of the month at 7.30pm. Newsletter £2.00 per

ct: 1.

Bexhill Animal Rights. Living Without Cruelty — A Green Celebration. July 15. Queens Hotel Ballroom, Hastings. Contact:

Birmingham. Henrietta Door needs help on a stall for Vegan Society funds in September in Birmingham. If able to assist, ring 0922 56835. Brighton Animal Rights meets every second Tuesday in The Marlborough pub, Princes Street at 8pm. Contact: BARC, PO Box 307, Ship St., Brighton. 0273 738235.

Bromsgrove Animal Aid holds open monthly meetings upstairs at the Golden Cross Hotel, High Street at 7.30pm on first Wednesday of the month. Admission 20p. Contact: BAA 021 445 5728. Kidderminster Animal Rights. New group welcomes members. Contact as above. Life Before Profit is an inde-pendent pressure group in South London campaigning against all forms of exploita-tion, promoting positive initia-tives. Meets on first and last Monday of the month at Veganomics restaurant, Lewisham at 7.30pm. Contact:

London Vegans. Regular last-Wednesday-of-the-month meet-ings, open to all, on 29 March at Millman Street Community Rooms, 50 Millman St., London WC1. For confirmation of venue and further details contact:

Manchester & District Vegans & Vegetarians meet on the first Wednesday of the month at The Old Wellington, Shambles Square, Manchester at 8pm. Range of social and other activities. Contact:

Norwich Youth for Animal Rights. New group welcomes new members. Contact:

The Vegan Action Group wel-comes new people who are ac-tively committed to veganism and public education. Fortnightly meetings. More de-tails from: VAG, Rm 16, 136 Ingram St., Glasgow G1 1EJ.

A ^ The Vegan Society l i d

CRUELTY-FREE DRAW

First Prize • £1000 2nd Prize • Dream Holiday on

Greek Island of Skyros 3rd Prize • £100 Cruelty-Free Hamper

The draw will take pbce on Sunday, I I June 1989 ot the Jrd Uving Without Cruelty Exhibition (ieeMox).

'The Cruelty-Free Database - to be bundled by the Society in bte 1919 —is designed to serve os the world's first

comprehensive, rapid-access computerized information bank on cruelty-free products and services.

Requests lor books oI Grand Cruelty-free Draw tickets, os well os donations to the Cwettyfree Database Appeal

should be directed to:

THE THIRD

M S '"hTbition 1

JUNE 16TH-18TH 1989 FRIDAY llam-8pm SATURDAY/SUNDAY 10 30am-8pm

KENSINGTON TOWN HALL HORNTON STREET LONDON W8

E N T R A N C E FRIDAY £ l . S O S A T U R D A Y / S U N D A Y £ 2 0 0 C H I L D R E N U N D E R 1 5 - F R E E

HER8AL 1 NATURAL MEDICINES • HEALTHY UVUK • CONSERVATION a « « [ RIGHTS • CRUELTY FREE COSMETICS • HUMANE MEDICAL RESEARCH .VEGETARIANISM • THIRO WORLD • ENVIRONMENT THIENDLV HOUSEHOLD GOODS

• ETHICAL INVESTMENT


Publications & Promotional Goods

COOKBOOKS

The items shown in this section are just a selection from the range stocked by the Vegan Society. Please send for our free Merchan-dise List for a full listing. All prices include VAT, where applicable, but are exclusive of postage and packing (See Order Form for rates). Items marked [VS] are published by the Vegan Society.

P U B L I C A T I O N S

GENERAL

choosing 100% animal-free products as part of a vegan lifestyle. Thousands of entries organized intoeasy-to-consult sections. Handy, pocket-sized format. £2.50

[VS] The Vegan Holiday & Restaurant Guide (Ed.) Colin Howlett Standard guide to vegan accommodation and eating places in the U.K. More than 600 clearly organized entries, incl. new section on vegan holidaymaking abroad. Handy, pocket-sized format. £2.50 1989 Supplement (18 pages) to the above. 50p (plus SAE if sole order)

GARDENING TlwUfciHSEtem lot Crops

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

Food for a Future Jon Wynne-Tyson

NEW EDITION! A classic work, powerfully arguing all aspects of the vegan case — moral, economic, ecological, physiological and nutritional. Packed with infor-mation, statistics, quotations, nutritional and dietary data. £4.99

Compassion: The Ultimate Ethic Victoria Moran An examination of the history and philosophy of the vegan movement. £4.95

[VS] The Caring Cook Janet Hunt

An ideal budget-priced vegan cookbook produced with those new to cruelty-free living in mind. A comprehensive selection of everyday and special-occasion recipes, plus a mass of hints and tips. Sturdy, wipe-clean cover. £1.99

The Single Vegan Leah Leneman

A book to persuade you that it really is "worth the bother" for one. £4.99

The Vegan Cookbook Alan Wakeman and Gordon Baskerville 200 richly varied and carefully graded recipes — ranging from the quick and simple to "the slower or dearer or more complicated but delicious!" Complete with nutrition notes and checker. £4.95

Tofu Cookery Louise Hagler Superbly illustrated, large-format collection of more than 200 recipes, from appetizers to main course dishes and desserts. "A gem of a book" — Leah Leneman. £6.95

Soya Foods Cookery Leah Leneman First-rate introduction to this vast subject, with hints and more than 100 adventurous recipes for soya yoghurt, soft 'cheese', mayonnaise etc. £4.99

Vegan Cookery Eva Batt An updated [1985] and restyled edition of the first major vegan cookbook ever published, with over 300 recipes, plus practical advice and nutritional informa-tion. £2.99

ANIMAL RIGHTS

MAKjOKIE SPIlGfL

THE DREADED COMPARISON

• " u r n * * AND AMIMM SL«Vtf»

The Dreaded Comparison Marjorie Spiegel A penetrating study loaded with striking comparisons of human and animal slavery, of racism and speciesism. £3.95

SHOPPER

•BP [VS] The Cruelty-Free Shopper (Ed.) Lis Howlett Best-selling, information-packed (124 pages) guide for those seeking assistance in

The Home Herbal Barbara Griggs A handbook of simple reme-dies. £2.95


THE STRUGGLE FOR ANIMAL RIGHTS

TOM REGAN '

The Struggle for Animal Rights Prof. Tom Regan A leading philosopher lucidly puts the case for animal rights. Chapters on farm and labora-tory animals, hunting, dissec-tion, plus autobiographical sketch. £3.50

The Extended Circle: A Dictionary of Humane Thought (Ed.) Jon Wynne-Tyson Indispensable, award-winning anthology of quotations concerning our treatment of non-human species. £5.95

NUTRITION & HEALTH

5

! A .

N

* jjT ( hi! MA PM>

NEW! [VS] Vegan Nutrition: A Survey of Research Gill Langley M A P h D

The most authoritative and up-to-date work on the subject, complete with summaries, high-lighted major points, easy-to-use tables, and a detailed index. Meets the needs of the layperson and health professional alike. £4.95

NEW EDITION! Vegan Nutrition Pure and Simple Michael Klaper , M D

An American physician d e m o n -strates how sound vegan diets can satisfy all the body ' s needs and play a m a j o r role in the pre-vention and t reatment of many degenerat ive diseases . £4.95

cotton: 'Give Bottle the Boot' — red and white on navy blue; 'Ban Blood Foods' — red and black on white. Sizes : 'Bottle': S/M;'Blood Foods': Small only. £3.50 Children's: Multi-colour 'Famous Vegans...' design on white cotton Sizes: 22", 26", 28". £2.75

Multi-purpose Stickers (11/2") Same designs and colour schemes as button badges, in sheets of 12 of same. Please specify design(s) required using badge letter code. 20p per sheet, five sheets for 90p

NEW! Pregnancy, Children and the Vegan Diet Michael Klaper. M D

A how-to-do-it guide to ensuring health and balance throughout pregnancy and to raising healthy children on a 100% animal-free diet. £4.95

P R O M O T I O N A L G O O D S

Button Badges (11/2") Two colours. Please specify design(s) required using letter code. 25p each, four for 90p

-=l ~——•— avt BOTTLE

T-Shirts Adult: Two designs on 100%

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

ORDER FORM Order now (BLOCK CAPITALS THROUGHOUT PLEASE) from: The Vegan Society (Merchandise), 33-35 George Street, Oxford OX1 2AY. Item Quantity Cost

TOTAL COST OF MERCHANDISE .

POSTAGE & PACKING Inland: Order up to £2.50 in value — add 35p • £2.51 to £3.50 — add 60p • £3.51 to £5.99 — add 75p • £6.00 to £9.99 — add £1 • £10 to £20 — add £1.50 • over £20 — free Eire and Overseas: Please increase total payment by further 10% to cover additional surface-rate postal charges. (NB Goods sent airmail by special arrangement only.) TOTAL REMITTANCE* I enclose a cheque/postal order for £ . to: The Vegan Society Ltd. Name Address

. made payable

_Postcode_ •Orders to be sent to Eire or overseas must be paid for by International Money Order or by Sterling cheque drawn on an English bank

Ballpen Red and black casing, with slogan 'Ban Blood Foods' printed in white on clip. Refillable. 35p

Notelets Printed on high-quality, 100%-recycled paper. Colour scheme: chocolate brown on cream. Pack of twelve, with four different seasonal designs. £1.25

Bookmarks Printed on high-quality, 100%-recycled card. Colour scheme: chocolate brown on cream. Set of four different designs, with recipes on reverse. Ideal small gift. 45p


ACCOMMODATION A C C O M M O D A T I O N for fit veg change for property mainu work and voluntary help for Vegfam. Write to 'The Sanctuary', Nr Lydford EX20 4AL.

ACCOMMODATION WANTED

BUSINESS OPPORTUNITIES R U N YOUR O W N animal- and ozone-friendly perfume and skin care business. For details telephone (0869) 47482.

CATERING FOR V E G A N CATERING for all occa-sions. Contact Pure Food Catering:

F R O M PRIVATE DINNER parties to weddings, A&D Catering will provide ex-cellent service with vegan food. Will quote for all areas. A&D Catering, 48 Hamstead Road, Birmingham B19 1DB. Tel. 021 -554-2349 .

COURSES RESIDENTIAL Weekend/Day Courses.Wholefood Establishment, N o smoke. Norfolk Village Pub converted. Bunkhouse-style accommodation. SAE Castle Acre Staging House, PE32 2AG.

Prospective advertisers note that all display advertise-ments (1/8th page or more) in The Vegan are now handled by Geerings of Ashford Ltd. For full details please apply to: The Vegan Advertisement Office, Geerings of Ashford Ltd., Cobbs Wood House, Chart Road, Ashford, Kent TN23 1EP. Tel. 0233 33366.

EATING OUT DEVON. Willow Vegetarian Restaurant, 87 High Street, Tomes. Tel 862605. Wonderful food, mostly organic ingredi-ents used. Many vegan choices. Special nights every week.

I N T H E B E A U T I F U L H I G H L A N D S O F

S C O T L A N D Pa in t ing w i t h w a t e r c o l o u r s . veganic

ga rden ing , vegan c o o k e r y . For details of this Autumn's courses

(2-7 dap) send SAE to Inverdene Vegan Guest House,

11 Bridge Square, Ballater. Aberdeenshire, (see main advert under 'Guest Houses').

WHOLEFOOD COOKERY SCHOOL 16/18 Bushloe End, Wigston,

Leicester LE8 2BA TeL (0533) 883701

Cookery courses far all types of cooks. Vegan courses, vegetarian courses,

catering courses and for those who want to teach. Send SAE for foil programme.

E N G L A N D ' S FIRST FULL-TIME V E G E T A R I A N C O O K E R Y S C H O O L

EVENTS

THE HEALING OF OUR EMERALD

PLANET 14th to 16th July

To be held at: T h e O r d e r o f t h e C r o s s

Snelsmore House Near Newbury

Berks RG16 9BG Contact Frank Thornley on

0635-41266

HOLIDAY ACCOMMODATION A B E R D E E N Vegan/Vegetarian bed and breakfast. (Non-vegetarians welcome). Central location, near busAail stations. Open all year. Central heating, television and tea/coffee facilities in rooms. Packed meals available. Arden Guest House, 61 Dee Street, Aberdeen. Tel. (0224) 580700.

ANGLESEY. Modem 6-berth caravan (not on site), animals welcome, 2 miles from Beaumaris. Ideal touring location. Tel. 0248 810530.

BEXHILL-ON-SEA. Vegan/vegetarian bed & breakfast. £7 per night. Radio, TV, tea and coffee facilities. Completely vege-tarian household. Vegan bedding etc. 10 Deerswood Lane, Bexhill TN39 4LT. Tel. 0 4 2 4 3 5153.

BEXHILL-ON-SEA. Vegan/vegetarian bed and breadfast. Radio, television, kettle. Only vegans and vegetarians catered for. N o smoking. Tel. 042 43 5153.

Nr BODMIN. Redmoor. Vegan/vegetarian B&B accommodation in charming restored cottage; en suite facilities, TV, 'Kettle' all rooms. Country location; central all coasts, moots, nature reserves. Tel. (0208) 872316.

W E S T CORK. Self catering and B A B with private shower, from £45 for 3 days, 2 people sharing. Domegan, Trawnamadree, Ballylickey, Banuy, Co. Cork. Tel. 353 2766146.

C O R N W A L L Tinugel. Vegetarian/vegan B&B. Quiet close to village/sea and cliff walks (approx. 8 minutes walk). Tel. 0840 770944.

C O T S W O L D S . Enjoyable food, vegan or any diet. Splendid situation; magnificent views. Spacious accommodaion. Friendly, relaxed atmosphere, pets welcome. Tel. Brimscombe 882343.

C U M B R I A . Wholefood vegetarian/vegan BAB. No smoking. Evening meals. Open all year. Spectacular Pennine scenery. Loaning Head, Garrigill. Alston. Tel. 0498 81013.

"FAIR PLACE". Watermillock-on-Ullswater, Penrith CA11 0LR. Vegetarian and vegan guest-house, every comfort Tel.

SOUTH O F FRANCE. Cheap accommo-dation available in a rural setting. Come and share this unspoilt region of the Pyrenees with two friendly ex-Brightonian vegans.Write for details to:

.

HEREFORDSHIRE. Vegan/vegetarian non-smoking B&B (supper possible). Wholly organic food. Beautiful peaceful location ten miles south of Hereford. £10. TeL 09818453.

HIGHLANDS, near Loch Ness. Vegetarian guest-house, vegan meals al-ways available. Disabled access. 'Gendale'. Mmdally Road, Invergarry, Inverness-shire. Tel. 08093 282.

NEW FOREST village, peaceful down-land, nr. Salisbury, delightful guest-home, wholefood, vegetarian, vegan, B&B. non-smoking. Tel. (Downton) 0725/21730.

PENZANCE. Self-catering accommoda-tion for 3-4. Two miles from Penzance with large garden, sea and country views. Occasional vegan meals available. Tel. 0736 62242.

NORTHEAST SCOTLAND. Coastal vil-lage B&B and EM in vegan household £10 p.p. Advance booking please. Further in-formation from 29 Sterlochy Street, Findochty, Banffshire. Tel. 0542 32338.

• SHROPSHIRE. Bentley House. 18C house in unspoilt countryside, close Ludlow, Strettons, Ironbridge. Exclusively vegetarian/vegan wholefood. Vegan propri-etors. Central heating. N o smoking. B & B , EM, packed lunches. Tel. 05887 255.

SNOWDONIA. Pat's wholefood B&B and Evening meals caters especially for vegan, vegetarian and special diets. 3 miles' Caernarfon. Llys Gwyrfai, Waunfawr. Tel. (028685) 203.

SOMERSET. Self-catering 16th Century restored stable with comfortable modem interior. Sleeps two. Set in grounds of veg-etarian guest house. Ideal walking, National Trust visits, relaxing. Tel. Crewkeme (0460) 73112.

SOMERSET. Exclusively vegetarian/veg-an accommodation in 16th Century listed house. Situated bordering Devon and Dorset. Is an ideal base for touring, country walks or just relaxing. Informal atmo-sphere, BB & EM. Also self-catering avail-able. Vegan proprietors. Details: Mere field House, East Street, Crewkeme, Somerset TA18 7AB. Tel. 0460 73112.

ST IVES, Cornwall. Exclusively vegetari-an/vegan guest-house overlooking St. Ives Bay. Close to beach and scenic coastline. Open all year. Central healing. Children welcome. Brochure:

TENBY. Enjoy Welsh hospitality at Duneside vegetarian/vegan guesthouse. Penally, Tenby, Pembrokeshire SA70 7PE. Central heating, open all year. Tel. 0834 3365.

TREMEIFION — Excellent accommoda-tion in the Snowdonia National Park. Exclusively vegetarian and vegan cuisine, organic wines. Hill and mountain walks, safe sandy beaches, ws. No s

MID WALES. Staylittle (Machynlleth 12 miles), vegan/vegetarian B&B for non-smokers. B&B £9.00 per person per night Optional evening meal. Tel. (05516) 425.

NORTH WALES. Beautiful Victorian stone farmhouse just 3 miles from Snowdon and near Anglesey's sandy beaches. Luxury accommodation. Exclusively wholefood vegan/vegeurian gourmet cuisine. SAE

l i t h C FARMHOUSE. Peaceful 2 acres of countryside, wholefood breakfast, EM by

arrangement. We are experienced in preparing wholefood cuisine and happily cater for vegans and for special diets. En suite facilites and private bathroom. Comfortable and relaxed atmosphere. Log fire, col. TV. Also holiday couage in con-verted bam attached to farmhouse. Nut Tree Farm, Stoughton Cross, Wedmore, Somerset Tel. Wedmore (0934) 712404.

LAKE DISTRICT

BEECHMOUNT Near Sawrey, Ambleside,

Cumbria, LA22 OLB VagaBran/wgan MB. itcHlsnt country ftoun

accoffwnudftiuii Situatad in Baatnx Poflar's picturasqua vMaga of Near Sawrvy »ttfi rts oida

mnrlrla iMt O —"— f. ,, i la.ii.alm il I .L.

worKM mn, t muss iron) nrwKsneao, uut i Wndarmara (car ferry) 2 mtits MtgMfui

~ TV. * c . and tins, tarns, M s and GitzwWc F o n t .

Ambtoskfc. Cooiston, and Bownra onfy a short drivt away.

For details and booking Tel.

Crosthwaite Mill Cottage LAKE DISTRICT - LYTH VALLEY

The perfect retreat for non-smoking vegans and vegetarians, next to our

unspoilt water mill. A very special place for bed and breakfast with evening meal

by arrangement.

314

a Waedcete" The Saltings, Lalant St lv*s, Cornwall

T*l (0736) 753147 Quiet Country Hotel overlooking beautiful tidalestuary and bird sanctuary. Britain's oldest vegetarian and vegan hotel is fam-ily owned and stands in its own grounds dose to beaches and unspoilt coastal walks. Superb cuisine and friendly personal service. Some rooms with sbowei/wc en suite

For further information and brochure please contact

« v » • VEGAN/VEGETARIAN J

GUESTHOUSE IN THE HEART O F WALES

PARK CRESCENT, LLANDRINDOD WELLS,

POWYS. Tel. (0597) 2186.

Welcomes Vegans Vegetarian Guesthouse in the Lake District offers delicious and varied meals in a friendly and relaxed atmosphere. Vegans always welcome — please ad-vise when booking so we can plan our set menus accordingly. No smoking. Open for dinner to non-residents (book-ing essential). Write or phone for brochure to:

Tel: (07687) 72830


A N V E R D E \ £

Vegan Guest House Ballaler

' Set in the Grampian Highlands of Scotland * Wholesome, healthy cruelty-free food

' Free use of cycles for guests

SELF CATERING COTTAGE attached. Fantastic scenery, endless walks

10% discount for vegan society members No smoking.

Tel. 03397 55759for details or write to 11 Bridge Square,

Ballaler AB3 5QJ

"Seapoint" Upway, Porlock,Somerset, TA24 8QF. • Spacious Edwardian House

overlooking Porlock Bay • Open log fires

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

• Special diets Write or telephone

MAIL ORDER AROMATHERAPY. The fastest growing alternative therapy in Britain. (Probably the oldest, dating back 4000 years.) Top-quality, pure holistically-blended therapeu-tic oils, essential oils, vegetable earner oils, for massage, inhalation, vaporization. Forto

2RZ.

BONITA SKINCARE — an exclusive VEGAN skin care range including bath oils and essential oils. Completely CTuelty-free using natural ingredients. Details from: Bonita. Dept C10, 23 Archers Close, Droitwich, Worcs.

HOROSCOPES, £5. Please state time, place and date. Choice flowers by first class post £2.00. Also organic fruits, flow-ers and plants, very reasonable. Dallas, 8 College Rd, Ardingly, W Sussex RH17 6TT. (Off College Rd, behind factories.)

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

VEGAN AROMATIC Bath Products, Hair Care and Perfumes. For full informa-tion send SAE to: Dolma. 19 Royce Avenue, Hucknall, Nottingham NG15 6FU.

WEAR NON-LEATHER SHOES. Join the thousands of men and women who want to make the world better for animals. Send S2 for catalogue which will be credit-ed toward your purchase: Heartland Products Ltd. Box 218, Dakota City, IA 50529, USA

PERSONAL

G® NATURAL FRIENDS

If you want to contact other vegans, consider using Natural Friends.

Nationwide - 1 0 0 word ads - bi-monthly membership lists - newsletter - sensible

fees - manv 100's of members. FIND OUT MORE -NOW!

Send a stamp to: NATURAL FRIENDS (VGN),

15, BENYON GDNS, CULFORD, BURY ST. EDMUNDS, IP2S 6EA.

TEL: CULFORD (02*484) 315

C O N T A C T C E N T R E CONTACT CENTRE is a friendship agency, quite different from all the others. It enables you to choose your friend(s) from detailed advertisements or to write an advertisement yourself without disclosing your name and address. CONTACT CENTRE gives you full scope; you don't even have to complete a form.

CONTACT CENTRE operates among other things a British Vegan Service, a British Vegan/Vegeianan Service and the International Vegetarian Penfrieiid Service without hidden charges and with many offers for a nominal fee, or even free. As we cannot tell all in this advertisement, please find out how you loo can benefit by requesting free details from Contact Centre, BCM Cuddle, London WC1V 6XX. Those who had their letter relumed, please do write again. You can join at half fees, sincere apologies. Full tran5lationa! services from or into German, French and Dutch.

VEGAN AND UNATTACHED?

Introductions, socials and friendship network nationwide.

Get together with like-minded people by contacting Gail at

VEGETARIAN MATCHMAKERS

Century House, Nelson Road, London N8 or ring 01-348 5229 (anytime)

PUBLICATIONS AHIMSA. Quarterly magazine of the American Vegan Society. Veganism, Natural Living, Reverence for Life. Calendar Year subscription SI 5. Address: 501 Old Harding Highway, Malaga, NJ 08328, USA.

SITUATIONS VACANT ANIMAL WELFARE- and ecology-con-scious new toiletries and cosmetics compa-ny, whose main aim is to help small animal welfare societies, needs part-time helpers to organize parties introducing our range. Good commission, plus free holiday bonus. NATUREL DESIGNER COSMETICS Tel. 01 228 2564.

EARN EXTRA income selling a wide range of animal- and ozone-friendly per-fume and skin care products. For details telephone (0869) 47482.

MADEIRA. Organizer of creative, gentle and humane living centre now being estab-lished needs genuine practical assistance with carpentry, veganic gardening and housework. Accommodation, vegan food, plus very small wage offered in exchange, write in confidence enclosing recent pho-tograph. Box No. 151.

MISCELLANEOUS ARTISTIC, creative and musical-minded non-smoking vegans, who are interested in involving themselves in all aspects of live and recorded music, computer, graphic and video production and promotion; Please contact:

We are also interested in hearing from quality vegan mobile caterers, potential road crew and anybody with positive enthusiasm towards promoting compassionate living.

HANDWRITING analyzed. Know your-self, your partner, your personni

INTERESTED IN PLANTS? Not too concerned over material comforts? Why not join us in an exciting project lo demon-strate a plant-, -based economy. Tel.

SOLAR HOT WATER SYSTEM? The Practical Solar Handbook. S p g

VEGAN COMMUNITY seeks more members, wilh or without capital/income. SAE for leaflet: 31 Caerau Road, Caerau, Bridgend CF34 0PB.

VEGFAM feeds the hungry — vegetable foodstuffs, leaf protein, horticulture, irriga-tion, afforestation etc. The Sanctuary, Nr Lydford, Okehampion, Devon EX20 4AL Tel. 0822 82203.

VEGGIES catering campaign: vegan caterers to the animal rights movement. Also McCatalogue of leaflets, badges, posters. SAE to: 180 Mansfield Road, Nottingham. Tel. 0602 585666.

RATES AND CONDITIONS All prices inclusive of VAT Personal: £4.50 for 20 words (minimum)

Additional words; 25p each Commercial: £6.00 for 20 words (minimum) Additional words: 35p each Box No: £2 .00 extra Semi-display: £6.00 per single col-umn centimetre

Series discount (4 consecutive inser-tions): 10% P A Y M E N T

Pre-payment please by cheque or postal order made payable to 'The Vegan Society Ltd' and sent to: The Advertising Manager, The Vegan, 33-35 George Street, Oxford OX1 2 AY

Eire and overseas: payment must be by sterling cheque drawn on an English bank or by international money order. P U B L I C A T I O N D A T E S March, June, September, December. C O P Y D A T E S First of preceding month. C O N D I T I O N S O F A C C E P T A N C E The submission of an advertisement is deemed to warrant that the adver-tisement does not contravene any Act of Parliament, nor is it in any other way illegal or defamatory or an in-fringement of any other party's rights or an infringement of the British Code of Advertising Practice.

The Vegan Society reserves the right lo refuse or withdraw any advertise-ment without explanation. Although every care is taken, the Vegan Society cannot accept liability for any loss or inconvenience in-curred as a result of errors in the wording, or the late or non-appear-ance of an advertisement.

CONCERNED for the

E N V I R O N M E N T ? By using recyc led paper you a re he lp ing t o save t r e e s

and t h e r e f o r e , h a b i t a t s and w i l d l i f e .

Consequences paper is made from 100X recyc led f i b r e

but i s higher q u a l i t y than many o r d i n a r y papers . W r i t e for your f r e e mai l order brochure

(purchases are postage f r e e ) . We w i l l also be e x h i b i t i n g a t :

The L iv ing Without C r u e l t y E x h i b i t i o n , Kensington, 16vh, 17 th , & 18th June.

Consequences Ref VG, 43 Armetts H a l l , Borc-jgh Green,

SEVENOAKS, Kent . TN15 8DZ

| Emerson College

w- SUMMER CONFERENCES 1989 July 1-14

BIODYNAMIC GARDENERS AND GROWERS COURSE A working conference on Biodynamics

July 16-22 UFEWAYS '89

"THE WONDER OF UFE - A GLIMPSE OF HOPE" A journey towards learning to re-discover beauty and exper«nce those 'seen a no unseen" wonders of life

July 23-29 SOUND SENSE tor MUSIC EDUCATION

A workshop for those concerned with meeting the musical needs of children July 23-29

EDUCATION and HUMAN VALUES An exploration into the tasks of education in today's changing environment

Details from: The Conference Secretary Emerso,: College, Forest Row. Sussex RH18 SJX Tel: 0342 82 2238


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The Vegan Summer 1989

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