UPDATE FROM VRG SCHOLARSHIP WINNER CHEYENNE KLAPPER
I was on the Plant Powered Youth Steering Committee with Friends of the Earth and worked towards getting plant-based meals…
Vegan Brazilian Meal Plan
In the latest issue of Vegan Journal, Priscila C. Reis has created a vegan Brazilian Meal Plan. She describes common…
The Public is Invited to VRG’s Vegan Networking Dinner During The Annual Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo (FNCE)
Where: Sawatdee Thai Restaurant, Minneapolis, Minnesota When: Sunday, October 6, 2024, 6 PM Come meet dietitians from the Vegetarian Nutrition…
Vegan Action: Whitney McVerry is a Super VRG Volunteer
Each issue of Vegan Journal includes a column called Vegan Action where we feature individuals promoting a vegan lifestyle. In…
QUALIFIED CHARITABLE DISTRIBUTIONS (QCD)
The Internal Revenue Service states that individual retirement arrangement (IRA) owners age 70½ or over can transfer up to $100,000…
Review of Maine Crisp Savory Fig & Thyme Crackers
While most crackers are unremarkable dip-delivery tools, Maine Crisp Buckwheat Crackers stand alone as robust, flavorful gourmet snacks. “Savory Fig…
Book Review: The Plant-Based Anti-Inflammatory Cookbook
Linda Tyler is a regular contributor to Vegan Journal. In the latest issue we review her book called The Plant-Based…
MELLOW MUSHROOM LISTS VEGAN OPTIONS
Mellow Mushroom has a separate online plant-based menu. Vegan options include vegan pretzels, vegan cheese pizza, vegan Greek salad, vegan…
Review of Hot Drops Hot Sauce
For those who like it hot, and even those who don’t, Hot Drops makes the hot sauce for you. Made…
Health Benefits of Fortified Soymilk
By Reed Mangels, PhD, RD Many dietary guidelines recommend a shift to a more plant-based diet and also recommend a…