1) VRG RESEARCH -- GOOGLE, WIC, CHIPOTLE, LEDO'S

USING GOOGLE TO IMPROVE YOUR ACTIVISM

[ http://www.vrg.org/blog/2014/03/07/do-you-really-know-how-to-use-google/ ]

REVISIONS TO THE WIC FOOD PACKAGE

[ http://www.vrg.org/blog/2014/03/05/revisions-to-the-wic-food-package-make-sense/ ]

CHIPOTLE EXPANDS TOFU SOFRITAS TO NEW YORK AND NEW ENGLAND

[ http://www.vrg.org/blog/2014/02/28/chipotle-to-expand-tofu-sofritas-to-new-york-and-new-england-march-3rd/ ]

LEDO'S VEGAN PIZZA

[ http://www.vrg.org/blog/2014/02/26/viva-la-vegan-pizza-at-ledos-pizza/ ]

NEW VEGAN RESTAURANTS

[ http://www.vrg.org/blog/2014/02/21/new-vegan-restaurants-in-u-s-canada-added-to-our-restaurant-guide/ ]

2) VEGETARIAN VIDEO SCHOLARSHIP

To enter our video contest, go to
[ http://www.vrg.org/videoscholarship.php ]

See past winners.

• [ http://www.vrg.org/veg_videos.php#Lautman ]
• [ http://www.vrg.org/veg_videos.php#Scheid ]
• [ http://www.vrg.org/veg_videos.php#Lamb ]
• [ http://www.vrg.org/veg_videos.php#Guyer ]
• [ http://www.vrg.org/veg_videos.php#Banafsheha ]

3) MY INTERNSHIP WITH THE VEGETARIAN RESOURCE GROUP

By Karen Leibowitz

I started my internship last May and after learning and experiencing so much a few months later it came to an end. On the first day, Charles gave me book upon book about vegan nutrition, recipes, and other information. From that first day, I've contributed articles to the VRG website, wrote restaurant reviews, created recipes, and translated recipes to Spanish. I also created a 3-day Mexican meal plan and had it approved by the registered dietitian that works with the VRG. I wrote several Veggie Bits and food reviews on vegan products, all to be published in The Vegetarian Journal. I created a survey that gathered information concerning organizations' opinions on what should be labeled as vegetarian or vegan. I gained experience running booths with other interns and volunteers at several farmer's markets, festivals, and other events, providing VRG resources and selling books. I learned about how non-profits function and how they can thrive. I gained experience working in an office setting and learned the details behind how events are organized.

I came into the VRG as a public health major, but as the internship progressed and after meeting vegan nutrition professionals, I changed my major to dietetics and am now on my way to pursue a career as a registered dietitian. I always had a strong interest in nutrition but this internship gave me the motivation I needed to begin pursuing this more challenging route to health improvement. I believe that being a registered dietitian can have a heavy influence in changing the way people eat. If I can be part of that influence, I can help lessen the suffering of animals and the occurrence of diseases caused by consuming them.

The people that work at the VRG are an amazingly friendly and motivated group of people. I've had the privilege of working with and learning from a group that does so much to provide resources for vegans and vegetarians.

If you are interested in a Vegetarian Resource Group internship, visit:

To support Vegetarian Resource Group outreach, donate at

4) HAPPY BASEBALL SEASON

Veggie Happy is continually updating their MLB Venue Vegetarian Guide with menu changes or confirmations, so be sure to reference it regularly to find out what your favorite stadiums are offering this season. Also, check out their latest blog, summarizing the current status of vegetarian hot dogs, and rising demand for vegan franks in MLB stadiums.

Spread the word locally (via social media, local supportive groups, regional media etc.) so other fans know that vegan options are available at your ballpark. Most stadiums won't focus on making sure fans are aware these items are available, so we need to do this to ensure that sales reflect real demand, especially when the item is new and considered tentative until sales prove it worthy. Happy noshing! Veggie Happy

[ http://www.veggiehappy.com/ ]

5) VEGAN PASSOVER RECIPES

EGGLESS & DAIRY-FREE DISHES

Trying to figure out what to serve your vegan daughter-in-law? Looking for new parve Passover dishes? Do you find it challenging to get through eight days of matzah with good humor? The 48-page Vegan Passover Recipes is for you. Chef Nancy Berkoff, R.D., has created 34 delicious Passover dishes. Start with Savory Sweet Potato, Cream of Asparagus, or French Onion soups.The house will smell wonderful while baking Winter Squash with Apricot Stuffing and Apple and Herb Mushrooms. Chef Berkoff's Carrot Pancakes are both colorful and tasty. Eggplant/Matzah Meal Pancakes can be made ahead of time, cooked, and refrigerated for later. For those who don't want to fry these fritters, instructions for baking are included.

Nancy provides the basics: A vegetable stock without chicken fat or added sodium, Savory Spaghetti Sauce, Zucchini/Potato Kugel, and Sweet and Sour Stuffed Cabbage (A new spin on an oldie, but goody).

If you have guests looking for a spicier holiday, try Minted Carrots with Chilies or Moroccan Roasted Eggplant and Pepper Salad. Spinach and Okra Stew served with Scotch Bonnet or Habanero chili is meant to be hot, but if you don't want a lot of heat, the chili can be removed. Make life even more interesting with these sauces: Eggplant and Almond, Apricot and Tomato, or Coconut Curry over Greens.

In a rush like your ancestors leaving Egypt? Nancy's microwave recipes feature Pizza for Pesach, Pizza Casserole (a more sophisticated version for the adults), Vegetarian Kishka, Spinach Mushroom Kugel, and A.M. Crunchies.

Some delectable desserts from Vegan Passover Recipes include Strawberry Sorbet, Baked Pears with Coconut Filling, and Cinnamon Matzah Balls (Matzah balls don't just belong in soup!).

If you're feeling brave and want to try and convert some of your non-Passover dessert recipes, here are the equivalents for flour:

1 Cup all purpose flour = ¼ cup matzah cake meal and ¾ cup potato starch
½ Cup all purpose flour = 2 TB matzah cake meal and 6 TB potato starch

Chef Nancy Berkoff is a registered dietitian and has over 25 years of experience working in the food industry. She has received awards from the American Culinary Federation, California Restaurant Association, and the U.S. Department of the Navy for Culinary Training. In 1994 Ms. Berkoff was named Chef of the Year by the Los Angeles Chapter of the American Culinary Federation. She is author of Vegan in Volume and Vegan Meals for One or Two.

To order Vegan Passover Recipes (48 pages), go to
[ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=14 ]

Or send $6 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD Call (410) 366-8343 Monday to Friday 9AM to 5PM Eastern Time.

Also available are No Cholesterol Passover Recipes
[ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=3 ]

and The Lowfat Jewish Vegetarian Cookbook.
[ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=13 ]

Have a happy holiday.

6) GLOBAL YOUTH VILLAGE VEGETARIAN CAMP

We received this note:

Hi VRG!

I was just browsing around your website and saw your posting for vegetarian camps and wanted to tell you about the wonder camp I work for which is completely vegetarian!  The Global Youth village is a global leadership summer program for teens ages 14 -18.  In operation for 35 years, GYV blends dynamic, skill building workshops with traditional camp activities to create an environment that fosters life-long friendship and true respect for diversity.  Participants leave the summer with increased self-confidence, the ability to collaborate across ideological divides, college and career preparation, and desire to create meaningful change in their communities.

All meals are home-made and vegetarian!  Vegan options are available. Activities include: swimming, hiking, sports, yoga, martial arts, cultural arts & dances; skits, all-game games and cultural sharing nights.

Contact:

email: [email protected]
phone: (540) 871-0882
mail: 
	1020 Legacy Drive
	Bedford, VA 23226

[ http://www.globalyouthvillage.org/ ]

7) LENNY AND LARRY'S: OATMEAL RAISIN COMPLETE COOKIE

"Oatmeal Raisin Complete Cookie® is Vegan."
by Jeanne Yacoubou, MS VRG Research Director

An online reader emailed The VRG about an apparent discrepancy on ingredient labels of Lenny & Larry's Oatmeal Raisin Complete Cookie®. The reader was concerned that brown sugar, most likely processed through cow bone char, was a non-vegan ingredient in the cookie. The company states on its website ([http://www.lennylarry.com/faq/"); ?>) that the cookies are vegan: "The Complete Cookie is 100% vegan with no animal products." The reader asked us to contact the company for clarification.

On Lenny & Larry's website, raw sugar but no brown sugar is listed as an ingredient in the cookie: [ http://www.lennylarry.com/product/oatmeal-raisin-complete-cookie/ ] The reader pointed out that the same item on Amazon.com listed brown sugar as the first ingredient but no raw sugar was listed at all. In early January 2014 we checked the link he provided and the ingredient information confirmed that brown sugar was the first ingredient.

In February 2014 after having spoken to Lenny & Larry's co-owner about this issue, we opened the same Amazon link again. The VRG noticed the ingredient statement had been removed. In its place under "Important Information" and under an "Ingredients" subheading were the nutrition facts (calories, grams of fat, protein, etc.) for the product. Under the nutrition facts for this product on the Amazon page appeared this disclaimer:

Legal Disclaimer

Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product.

We spoke with Lenny & Larry's co-owner on two occasions in January 2014 about the labeling of its Oatmeal Raisin Complete Cookie®. He told us that "what's on the label is in the package." He stated that "some of Lenny & Larry's products on Amazon may still be those sold in older packaging but once the supply is gone, only the products in newer packaging will be shipped to Amazon." According to the co-owner, "The newer packaging extends the shelf life of the cookies." He could not precisely say when all of the older packaging would be gone but predicted it could occur within "a month or two" depending on when the cookies were originally shipped and how many remain in stock.

The newer packaging contains an ingredient label that includes only raw sugar. Cookies containing raw sugar are the only ones available for purchase from Lenny & Larry's website.

The VRG asked Lenny & Larry's co-owner if the raw sugar in the Oatmeal Raisin Complete Cookie® had been processed with cow bone char. He checked with his baker and told us that "no cow bone char was used to produce the raw sugar in Lenny & Larry's Complete Cookies®-Our Complete Cookies® are vegan-They are produced on dedicated vegan equipment."

Readers interested in learning more about sugar production may view this document found on the Unites States Environmental Protection Agency (EPA) site:
[ http://www.epa.gov/ttn/chief/ap42/ch09/final/c9s10-1a.pdf ]

See the American Sugar Alliance FAQ page for more information:
[ http://www.sugaralliance.org/faq.html#raw  ]

With regard to sugar and vegan labeling, readers may note that the United States Food and Drug Administration (FDA) has not legally defined "vegan" as of February 2014. Since there are no regulations surrounding the term's use on labels, different companies may define it differently. The VRG recommends that when in doubt contact the manufacturer to clarify ingredient sources. More information on this topic may be found here:
[ http://www.vrg.org/journal/vj2006issue3/2006_issue3_labels.php ]

8) VEGAN ICE CREAM IN SAN JOSE, CALIFORNIA

Laura McGuiness wrote: A new ice cream parlor opened up in downtown San Jose recently. They specialize in making ice cream sandwiches and apparently they are offering vegan ice cream as well as vegan cookies and toppings. They use separate utensils, keep vegan items separate, and even offer to change their gloves in between handling vegan and regular items. It's pretty awesome for anybody with an allergy and the ice cream sandwiches are such a treat!!! This is groundbreaking for San Jose and residents should know about it! The restaurant is called CREAM and here is their website: [ http://www.creamnation.com/menu.html ] Look for them also in Davis, Palo Alto, Berkeley, San Mateo, and Walnut Creek.

9) VRG TO HOST VEGAN SOUL FOOD DINNER IN ATLANTA

VEGAN DINNER IN ATLANTA, GEORGIA
SUNDAY, OCTOBER 19, 2014, 6PM
Catered by Soul Vegetarian Restaurant

The Vegetarian Resource Group will host a vegan dinner during the Annual Meeting of the Academy of Nutrition and Dietetics. Dietitians, members, students, and the public are welcome.

BUFFET INCLUDES
Crisp vegetable tray with onion, cucumber, or garlic dip
Garden Salad and Prince Dressing (house dressing made with soy milk)
Dinner Rolls or Cornbread

Side Vegetables (choice of 2):
Tender Greens
Sweet Potatoes 
Herb-Baked Potatoes
Green Beans

Entrées (choice of 2):  
Southern Style Baked B-B-Q Tofu
Smothered Steak with Gravy and Onions
Cheesy-Spinach-Tofu Lasagne
Mediterranean Cauliflower with CousCous

Dessert: Apple Pie or Vanilla Delight Cake  
Beverage: Lemonade

LOCATION: Morehouse School of Medicine, GA
1.9 miles from the Georgia World Congress Center

PAYMENT: $25 by September 1, 2014. Includes tax and tip. If seats available, $30 after September 1. Send payment to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; Call (410) 366-8343 with a credit card Monday to Friday, 9AM to 5PM Eastern Time, or go to www.vrg.org/donate and write Atlanta dinner in the comments area. Refunds only made if we can replace your seat.

NAME:
NUMBER ATTENDING:     x  $25/person before 9/01/14= $      Enclosed
NAMES ATTENDING:
ADDRESS:
STATE/ZIP
E-MAIL: 
PHONE: 
DONATION TOWARDS VEGETARIAN OUTREACH: $
TOTAL ENCLOSED: $

10) VEGAN CHEESESTEAK CONTEST IN PHILLY

Vance Lehmkuhl writes: Philadelphia had a contest to find the Best Vegan Cheesesteak in Philly. I think it's pretty newsworthy.

Here's my Daily News column announcing the contest:
[ http://www.philly.com/philly/food/health/vforveg/20140220_Contest__Who_s_got_the_best_vegan_cheesesteak_in_town_.html ]

Here's the page with the results.
[ http://articles.philly.com/2014-03-21/news/48406966_1_cheesesteak-contest-vegan-frank-olivieri-jr ]

Check it out!

11) OWNER/CHEF SOUGHT IN WHITE RIVER JUNCTION, VT

Owner/chef sought for restaurant/beer garden space in new mixed use green building in downtown White River Junction, VT scheduled to open in 2015. White River Junction is a burgeoning arts community in the heart of the Upper Valley-Dartmouth College region which has a population of 70,000 and high disposable incomes. There are no vegetarian-focused restaurants in this market area. For a description of the building see www.bittinger.org. For further information contact Bill Bittinger, community developer, at [email protected]

12) VEGAN DELISH APP

REVIEWED BY SAMANTHA GENDLER

The Vegan Delish app offers more than 150 vegan recipes by food blogger Carrie Forrest, MPH, with more being added each month. You can search for a recipe by keyword, or by category (kid-friendly, oil-free, desserts), but browsing them by their gorgeous photos is mouth-watering and inspiring. Clicking on a recipe photo brings you to a screen that rates the difficulty level of the dish and shows an average star rating out of five, as rated by other users. All of the equipment you'll need for the dish is listed so that you can easily avoid recipes that include items you may not have on hand, like a food dehydrator or processor. With the click of a button, all of the ingredients for the dish you plan to make can be added to a handy shopping list. The app will also automatically calculate how much of everything you need to buy, based on whether you would like to make anywhere from 1 to 23 servings. Popular recipes include Slow Cooker Indian Stew and Mock Tuna Salad. The app costs $2.99 and is available for iPhone, iTouch, and iPad.

13) DEER

A large organic farm owner once told us that they shot above deer to scare them away and keep them from eating the crops. They just tried to scare the deer away, but that didn't always work. If anyone has used the product below, please let us know how it worked.
[ http://mygardenguide.com/index.php?option=com_content&task=view&id=1427&Itemid=27 ]

14) VISIT VRG AT THESE OUTREACH BOOTHS

Please come by our booth at these events. If you want to volunteer, contact Nina at [email protected]

PA Academy of Nutrition and Dietetics Annual Meeting & Exhibition

Bethlehem, PA
4/24/2014
[ http://www.eatrightpa.org  ]

Baltimore VegFest

Baltimore, MD
5/3/2014
[ http://www.thehumaneleague.com/BaltimoreVegFest/index.htm ]

Richmond VegFest

Richmond, VA
6/21/2014
[ http://www.veggiefest.org  ]

Academy of Nutrition and Dietetics

Atlanta, GA
October 19 - 21, 2014
VRG will be hosting a vegan dinner in Atlanta Sunday, October 19 at 6 PM.

15) HOSTS FOR VEGETARIAN EXCHANGE STUDENTS

"BRING THE WORLD IN" BY HOSTING AN EXCHANGE STUDENT!

PAX ( www.pax.org ) is a non-profit educational foundation dedicated to providing exchange opportunities to teenagers around the world by matching them with placement in a U.S. high school and host family. Host families come in all shapes and sizes and include single parents, retirees, 'empty nesters', young couples with small children, as well as two parent families with teenagers. As the Baltimore/Baltimore County Community Coordinator for PAX, I am presently seeking host families for two Vegetarian female students from Spain and Germany for the 2014-2015 school year. To accommodate school placement, I am looking for host families that live in Northern Baltimore City or in Baltimore County, areas North and Northwest of Baltimore City.

To find out more about this wonderful opportunity, please contact Meredith Safford at 410-382-5359, or email at [email protected]

For information in other areas, go to
[ http://pax.org/ ]

16) A HEALTHY PLANT BASED DIET EVENT IN MARYLAND

Hi VRG.

I wanted to make you aware of and ask for your help in promoting an event that I am co-arranging/hosting with Dr. Dana Simpler, a local plant-based internist.

We are very excited to be bringing a one day immersion on plant-based nutrition for disease prevention to our area, with some very special guest presenters.

[ https://www.eventbrite.com/e/eat-well-stay-well-one-day-immersion-tickets-10808016067 ]

17) JEWISH VEGETARIAN EVENT IN NYC

Richard Schwartz, one of the Leading Figures of Jewish Vegetarianism, to be Honored at 80th Birthday Celebration

Statement written by Jewish Vegetarians of North America Executive Director Jeffrey Cohan

Richard Schwartz, author of the book "Judaism and Vegetarianism" and a passionate proponent of Judaism's highest ideals, will be honored in Manhattan on Monday night, May 19, on the occasion of his 80th birthday.

Proceeds from the dinner event (and Tribute Book) -- "Richard Schwartz at 80: A Celebration of Vegetarian Thought and Activism" - will benefit Jewish Vegetarians of North America (JVNA).

Schwartz is the President Emeritus of JVNA and a member of the organization's Board of Directors. In addition, Schwartz is the associate producer of "A Sacred Duty," widely regarded as the most important documentary film about the Jewish ideal of vegetarianism. A prolific author and public speaker, Schwartz has long urged Jews to embrace plant-based diets as a means of not only saving animals from suffering, but also of averting disease and reducing our carbon footprints. He has over 200 articles and 25 podcasts of his talks and interviews at www.JewishVeg.com/schwartz, and has given hundreds of talks and appeared on hundreds of radio interview programs.

The "Schwartz at 80" dinner will be kosher and vegan.

See:
[ http://www.jewishveg.com/Schwartz-at-80 ]

18) ABOUT THE VEGETARIAN RESOURCE GROUP AND VRG-NEWS

Our health professionals, activists, and educators work with businesses and individuals to bring about healthful changes in your school, workplace, and community. Registered dietitians and physicians aid in the development of nutrition-related publications and answer member and media questions about vegetarian diets. The Vegetarian Resource Group is a non-profit organization. Financial support comes primarily from memberships, donations, bequests, and book sales. The Vegetarian Journal, a print magazine, is a benefit of membership in The VRG. (For more information, please see the Vegetarian Journal online.)

If you would like to make a donation, become a member, volunteer, or find out more about The VRG, contact us at:

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: [email protected]
Website: [ http://www.vrg.org ]
Like us on Facebook: [ http://www.facebook.com/thevegetarianresourcegroup ]
Follow us on Twitter: [ http://twitter.com/VegResourceGrp ]
Donate: [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ]

The contents of this newsletter, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your own best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

19) ABOUT VRG-NEWS

VRG-NEWS is the e-mail newsletter of The Vegetarian Resource Group. This is an announcement list so subscriber messages are not accepted by the list. If you have a technical question about the list, please contact us at [email protected]. If you have any suggestions, ideas, or corrections to VRG-NEWS, please direct them to [email protected]. Thanks!

To subscribe, unsubscribe, or otherwise manage your subscription to VRG-NEWS,
[ http://lists.vrg.org/mailman/listinfo/vrg-news_lists.vrg.org ]

If you are a new subscriber, you might enjoy reading past issues of VRG-NEWS online at
[ http://www.vrg.org/vrgnews/ ]

Contents of VRG-NEWS are copyright 2014 by The Vegetarian Resource Group. The newsletter may be freely distributed in electronic or print form provided its contents are not altered and credit is given to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203

Please support our outreach and assistance to others!

Join VRG: [ http://www.vrg.org/journal/subscribe.htm  ]
Donate: [ https://www.givedirect.org/give/givefrm.asp?Action=GC&CID=1565 ]
Free email news: [ http://www.vrg.org/vrgnews/index.htm#subscribe ]

[email protected] [ http://www.vrg.org ]

The Vegetarian Resource Group / Vegetarian Journal
P.O. Box 1463
Baltimore MD 21203 US
(410) 366-8343 

The VRG is an educational non-profit group providing information on vegetarianism & veganism.