By Chelsea Chilewa, VRG Intern

Howdy all! My name is Chelsea Chilewa and I am a junior at Howard University. This fall I served as an intern for the Eleanor Miltimore Wolff Internship at The Vegetarian Resource Group. I spent my time working for VRG learning on and off the field about the many aspects of plant-based living.

I first became vegan in summer ‘22, and the journey was rough. That summer all I ate was a variation of rice, spinach and beans, and the occasional spaghetti night. I didn’t know any other vegans other than my brother and when we cooked it was a disaster. Finding The Vegetarian Resource Group was by chance and definitely the universe throwing me into a new era.

Through VRG, I was able to meet people on their journey and delve into deep conversations with them about the social dilemma and overall wellness of humans. At Baltimore Vegan SoulFest I met many elders that had 20+ years of living consciously. It was truly inspiring and it definitely whipped me straight. During my first year of veganism, there were moments that having cheese or ice cream didn’t seem so bad. This was when I was too intimidated to tell someone I was vegan, but hearing my elders’ passion helped me clarify my boundaries.

I also got the chance to film a vegan nutritional video for undergraduates, filled with informative content and personal anecdotes from VRG volunteers, which became an instruction aid for classes of nutrition students to talk about how they would respond to you as a not-yet vegan. Based on what I said, the students will develop a plan to guide someone like me in becoming vegan. It was yet another way to encourage our future dietitians to be a resource for those considering a vegan lifestyle, which is making knowledge accessible.

During my internship, I attended Natural Products Expo East, which was not only enlightening but also heartwarming. The vendors eagerly shared their favorite vegan products, from delicious plant-based desserts to creative mushroom-based recipes. Their enthusiasm was infectious, and it was clear that they had discovered a world of culinary delights that went beyond traditional notions of veganism.

One of the interviewees, a young woman with a radiant smile, spoke animatedly about her vegan pancake and cornbread mix brand and how it was indistinguishable from the dairy version. Trying it, I believe it’s even better. Another interviewee, a retired gentleman discussed his reliance on protein-rich plant foods like lentils and tempeh to maintain his strength and health. These interviews served as an inspirational testament to the versatility and deliciousness of a vegan diet.

My time as a vegetarian journalist intern was an enriching experience that deepened my understanding of the environmental challenges we face and the solutions available. It was a reminder that we all have a role to play in preserving our planet. By sharing stories and information, I became a voice for change, and I realized that even small actions, like creating a vegan nutritional video, can contribute to a brighter, greener future

As I reflect on my journey, I am filled with gratitude for the opportunity to blend my passion for writing with my commitment to a sustainable and vegan lifestyle. My time as a vegetarian journalist intern has not only shaped my career but has also strengthened my dedication to making a positive impact on the world, one word and one video at a time.

To support The Vegetarian Resource Group internships, donate at www.vrg.org/donate

To intern for The Vegetarian Resource Group, see https://www.vrg.org/student/index.php