The Non GMO Project gives their opinion. See: https://www.nongmoproject.org/blog/what-you-need-to-know-about-the-new-gmos-showing-up-in-our-food-supply/

Industry gives their opinion. See: https://www.foodnavigator-usa.com/Article/2022/06/14/Startups-hit-back-at-Non-GMO-Project-attempt-to-discredit-emerging-animal-free-dairy-category?utm_source=newsletter_daily&utm_medium=email&utm_campaign=14-Jun-2022&cid=DM1009017&bid=1965669029

The contents of this posting, our website and our other publications, including Vegetarian Journal and Vegan Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

By Reed Mangels, PhD, RD

I walked into Ben & Esther’s Vegan Jewish Deli in Portland, Oregon and thought, “Wait, is this place really vegan?” The glass-fronted deli case had labels for whitefish salad, lox, noodle kugel, and egg salad. Had I misread the sign out front? No, the sign was correct. Ben & Esther’s is 100% vegan despite serving deli classics like Reuben sandwiches and matzo ball soup. They also have desserts including black and white cookies, hamentashen, and babka. Additionally, they sell challah and a variety of bagels. My veggie bagel sandwich was stuffed with avocado, lettuce, tomato, red onion, cucumbers, and vegan cream cheese. The “bacon” on my husband’s BLT was smoky and crisp and even looked like bacon. My only regret is that I didn’t get a few bagels for the road.

You can find Ben & Esther’s in two locations in Portland (6912 NE Sandy Blvd. and 1800 NE Alberta St.) and one in San Diego (6663 El Cajon Blvd.) with promises of the next location being Seattle.

Visit their website at https://www.benandesthers.com/

To find a list of veggie restaurants in the USA and Canada visit: https://www.vrg.org/restaurant/index.php

Feeding Your Vegan Child is written by Sandra Hood, RD, and published by Hammersmith Health Books. This thorough guide to nutritional needs for vegan children includes a wide range of helpful information. Nutrient needs are covered for different stages of life including preconception, pregnancy, early infancy, later infancy, childhood, and teenagers. The author has been vegan for over 40 years.

Read the complete book review here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_book_reviews.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

Each issue of Vegan Journal includes a column called Vegan Action. In the latest issue, Amy Burger interviews Michael Harren, a multimedia performer, musician, and composer. Michael combines art and vegan advocacy through music.

Read the column here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_vegan_action.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

Sovany Sparkling waters get their flavor from real fruit. Four variations are offered including Brilliant Orange, Ingenious Apple, Original, and Remarkable Raspberry. Find info on these drinks here: www.sova­ny.com

Read the product review here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_veggie_bits.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

Recent topics brought up include:

– A review of Ripple Kids Milk done by a dietitian

– Info on the 5 high school winners from The Vegetarian Resource Group Scholarship Contest

– Helpful info for parents trying to deal with the baby formula shortage

https://www.facebook.com/groups/VRGparentsandkids is intended to be a group that offers support for families raising children on vegan diets and for vegan kids around the world. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.

Please share this information with any veggie families that you know! Thanks.

Mango Stir Fry photo by Rissa Miller

Each issue of Vegan Journal includes a Vegan Cooking Tips column by Chef Nancy Berkoff, EdD, RD. In the latest issue Nancy offers tips on cooking with mangoes.

Read the column here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_cooking_tips.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

In addition to the myriad of meat and dairy alternatives that have been around for thousands of years (like tofu, tempeh, beans, etc.) and newly processed alternatives such as Beyond Burgers, there is now increasing development of alternatives based on animal cell DNA, with the technology having many variations. But how should these new products be labeled?

To get a glimpse of people’s thoughts about labeling, we commissioned a poll to find out the number of vegan and vegetarian adults in the U.S and the number that ate vegetarian and vegan meals.

We then asked additional questions about labeling the new cell cultured alternatives as vegan, vegetarian, animal free, and plant-based.

To see rest of article, go to https://www.vrg.org/nutshell/CulturedMeatYouGov2022.pdf

Provecho is written by Edgar Castrejón and published by Ten Speed Press. The book is full of creative vegan Mexican recipes running from incredibly detailed and complex dishes to those that are simple and made with two ingredients.

Read the complete book review here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_book_reviews.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

Jada’s Porkless and Chick’n Crumbles are soy-free and easy to prepare. The dry mixes can be stored without refrigeration and are perfect for dorm-style living, travel, and on-the-go busy professionals or families. Details on these products can be found here: www.jadabrands.com

Read the product review here: https://www.vrg.org/journal/vj2022issue2/2022_issue2_veggie_bits.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php