Loyola University Maryland VRG Intern Carolyn Stoller
By Carolyn Stoller, VRG Intern Starting this past January, I began my internship at VRG to fulfill my Environmental Capstone…
Plant-based Dairy Alternatives in the WIC Program
By Reed Mangels, PhD, RD The WIC (Women, Infants, Children) Program provides vouchers to purchase specific foods for low-income pregnant…
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…
Cooking with Leeks
How often have you seen leeks displayed in the produce section of your supermarket and wondered what people do with…
VRG BOOTH AT LOYOLA UNIVERSITY MARYLAND EARTH DAY EVENT
By Danielle Choma and Carolyn Stoller, VRG interns from Loyola The VRG booth went well! A lot of Loyola students…
CALIFORNIA STUDENT SATVIKA IYER WINS VEGETARIAN RESOURCE GROUP $5,000 SCHOLARSHIP
During covid restrictions, Satvika was helping to distribute food to families at a makeshift drive-through. Seeing the unhealthy food, she…
VRG Booth at Wilmington, NC VegFest
Third generation Vegetarian Resource Group booth volunteers Millie and Della at Wilmington NC VegFest. They were doing vegan outreach with their…
Preparing Vegan Dishes in an Air Fryer
In a previous issue of Vegan Journal Chef Jay Staten shares vegan recipes that can be made using an air…
Interning for the Vegetarian Resource Group
By Danielle Choma, VRG Intern I am appreciative of my time at The Vegetarian Resource Group in Baltimore, Maryland. During…
A Passion for Peas
Debra Daniels-Zeller provides information on selecting and preparing fresh pea dishes including Braised Pea Shoots, Pea Shoots and Quinoa, Minted…