HOW DIETITIANS CAN BE ACTIVISTS: Priscila Camargo Reis’ VRG Intern Experience
Aiming to improve my studies as a dietitian student, learn more about plant-based diets, and be helpful again to vegetarian…
Vegan Skillet Dishes
James Craig Thieman shares the following Skillet recipes in a previous issue of Vegan Journal: Deconstructed Blackened “Fishy” Taco Skillet…
The Vegetarian Resource Group’s $30,000 Scholarship Program for Graduating High School Seniors in the USA
Thank you to more generous donors, in 2024 The Vegetarian Resource Group will be awarding $30,000 in college scholarships! Deadline…
Enjoy these Vegan Stews from Around the World!
Winter is the perfect time to serve a vegan stew. Zel Allen serves up several international stews in a previous…
Hot, Hearty Soups for Cold Winter Days
We don’t know about you, but we enjoy soup any day, but especially on a cold winter evening. A previous…
Eutrophication Footprints of Vegan Pizza vs. Meat Pizza
By Jeanne Yacoubou, MS In a recent article, we calculated the carbon footprint of meat pizza to be approximately seven…
Vegan Restaurants Added to The Vegetarian Resource Group’s Guide to Veggie Restaurants in the USA and Canada
The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent…
Enjoy Citrus Fruit this Winter!
Debra Daniels-Zeller wrote a terrific recipe article featuring citrus fruit that’s worth revisiting during the winter. The author explains the…
REPORT FROM VRG’S 2023 SCHOLARSHIP WINNER CODA BLUE SPIER
Hello VRG. It's been really great at culinary school so far. Everyone in my class is professional and kind. I…
Creative Tempeh Dishes
Chef Nancy Berkoff serves up several vegan tempeh recipes in a previous Journal article published by The Vegetarian Resource Group.…