Letters to Editors
I’ll Be Using Recipes From Vegetarian Journal on my 2-Week Sailing Trip
I am just preparing for a two-week sailing trip on my schooner, and food is always so difficult to plan on a boat. You can’t depend on finding good vegetarian or vegan restaurants when you sail. So, I was delighted to get the latest issue (Vol. XXI, No. 3) with two excellent recipe-filled articles: Gourmet Grilling, and Middle Eastern Savory Salads. These recipes and their ingredients will travel with me on this trip.
Additionally, I try to make my sailboat a statement for ecology (wind and solar for electrical generation, solar hot water, and composting [added to my home compost heap whenever I return to port] for now, with more coming), and to be able to cook vegan on board just makes the picture more complete.
Thanks for a great magazine, and the wonderful service you do.
GS
African Diaspora Archaeologist
Central Connecticut State University
via e-mail
Do You Eat Quorn?
I’m wondering if VRG could publicize Center for Science in the Public Interest’s website. I assume that some of your members are eating Quorn (a vegetarian product which is made from processed mold, not mushrooms or other grains/vegetables), and perhaps have gotten sick. Anyone who has had a reaction should fill out a report at the above website. See our press release for more information.
Michael Jacobson
Executive Director
CSPI
Washington, DC
Editors’ Note: This product is not vegan. Several of our non-vegetarian friends travelling in the UK raved about Quorn products. If you’ve tried Quorn, please let us know your opinion.
