A Vegan Diet May Reduce the Risk for Developing Type 2 Diabetes in Overweight Adults
The review of the Journal article below was written by Liz Tarolli, VRG Voluteer. In response to the rise in…
Support The Vegetarian Resource Group Year-Round – Become a Monthly or Quarterly Donor!
The Vegetarian Resource Group is an activist non-profit organization that does outreach all-year-long. For example, VRG tables at different events…
CROSS CONTACT OF ANIMAL AND VEGETABLE PRODUCTS AT RESTAURANT CHAINS
By Jeanne Yacoubou, MS, VRG Researcher This was in answer to an inquiry about cross contamination: Whenever I interview a…
EATING VEGAN IN FRANCE WHEN TRAVELING
By Angélique Complainville, VRG intern French cuisine is known for its meat and cheese (with its beef bourguignon and cheese…
TuTTie’s Place Culinary Summer Camp Veggie Lesson Plan
By Amy Dell and Hannah Greene, VRG Interns This is the lesson plan we created prior to our presentation. Comments…
Plant Milks that are Fortified with Vitamin B12
By Reed Mangels, PhD, RD We recently reported on plant milks that are not fortified with vitamin B12: https://www.vrg.org/blog/2018/07/10/does-your-favorite-plant-milk-provide-vitamin-b12/. Here’s…
You Can Make Frozen Desserts at Home this Summer!
Summertime is the perfect time to make frozen treats at home. Here’s some previous Vegetarian Journal articles serving up delicious…
Join The Vegetarian Resource Group’s Parents and Kids Facebook Group!
VRG's Parents and Kids Facebook Group is intended to be a group that offers support for families raising children on…
EATING ALONG THE C AND O CANAL IN MARYLAND: Desert Rose Café and Catering: the Hidden Flower of Williamsport
By Shannon Borgoyn, VRG Intern Deep in the hills of Western Maryland, the occurrence of vegan and vegetarian food is…
VRG Interns and a VRG Volunteer Do Summer Camp Presentation
By Amy Dell, VRG Intern On (Meatless) Monday, July 9, 2018, The Vegetarian Resource Group summer interns gave a presentation…