Arepas image by Freepik

by Reed Mangels, PhD, RD

Folic acid is a synthetic form of folate, an essential vitamin. Folic acid is the form of folate that is used in supplements and fortified foods because it is the form that is most stable. In the 1990s, the U.S. Food and Drug Administration (FDA) began encouraging food manufacturers to add folic acid to ingredients and foods such as enriched breads, enriched flours, enriched pastas, enriched rice, enriched corn meal, and breakfast cereals. Corn masa flour was not included on this list. It wasn’t until 2016 that the FDA allowed corn masa flour to be fortified with folic acid.

Corn masa flour is the main ingredient in foods like corn tortillas, tamales, arepas, gorditas, tostadas, pupusas, and tortilla chips.

Manufacturers are encouraged to add folic acid to commonly eaten staple foods to reduce the risk of having a baby with a major birth defect of the brain or spine called a neural tube defect. The risk of neural tube defects is significantly reduced when people who may become pregnant consume recommended amounts of folic acid (1). Following the voluntary addition of folic acid to grain products in the late 1990s, there was a 28% reduction in neural tube defects in the United States. This translates to about 1,300 fewer births with neural tube defects each year (2).

Despite manufacturers being allowed to add folic acid to corn masa flour, many products do not have folic acid added. A study conducted between 2018 and 2022 in the United States that included 59 corn masa flour products and 476 corn tortilla products found that 8 of the corn masa flour products (14%) and none of the corn tortilla products (0%) contained folic acid. In comparison 79% of wheat flour products and 85% of wheat tortilla products contained folic acid (2). A 2024 supply chain analysis of in the United States found only 5.8% of corn masa products were fortified with folic acid (3).

Currently, in the United States, Hispanic people have the highest risk of having a child with spina bifida, a type of neural tube defect, with a rate of 3.8 births with spina bifida per 10,000 live births in Hispanics compared to 2.73 in Black or African Americans, and 3.09 in non-Hispanic whites (4). Federal agencies define “Hispanic or Latino” as “a person of Cuban, Mexican, Puerto Rican, South or Central American, or other Spanish culture or origin regardless of race.” (5) Many reasons are postulated for the higher rate of neural tube defects seen in this population. More widespread fortification of corn masa flour could help pregnant people who use products containing corn masa flour meet recommendations for folic acid.

While vegan diets are commonly high in food folate which is found in plant foods such as green leafy vegetables, dried beans, and oranges, it still appears to be important for those who could become pregnant to get folic acid from fortified foods and/or supplements. You can read more about folic acid in pregnancy here. If you use corn masa flour and products made with corn masa, check that products contain folic acid in their list of ingredients. In addition, the Centers for Disease Control (CDC) urges people to take 400 micrograms of folic acid every day, starting at least one month before getting pregnant and continuing during pregnancy, to help prevent neural tube defects (1).

A recent report (2) from Center for Science in the Public Interest (CSPI) provides additional information on corn masa flour fortification and a call to action for stakeholders ranging from manufacturers and retailers to government agencies to clinicians and consumers.

References

1. Centers for Disease Control. Facts About Folic Acid. http://www.cdc.gov/ncbddd/folicacid/about.html
2. Franco CM, Greenthal E, Center for Science in the Public Interest. Failure to Fortify. 2023. https://www.cspinet.org/sites/default/files/2023-02/CSPI_FailureToFortify_Eng_2023_final.pdf
3. Food Fortification Initiative. Corn Masa in the US: Supply Chain, Market, and Fortification. 2024. https://www.ffinetwork.org/united-states-of-america/?record=231
4. Centers for Disease Control. Spina Bifida. 2024. https://www.cdc.gov/spina-bifida/data/index.html
5. U.S. Census Bureau. About the Hispanic Population and Its Origin. 2022. https://www.census.gov/topics/population/hispanic-origin/about.html

Lilly from New Jersey said: I am a recent high school graduate, and when I first saw this video scholarship contest, I immediately became excited. Throughout my entire life, I have loved to make videos and short films. Incidentally, I have also been vegetarian for years and try to spread the plant-based message as much as possible. To have the opportunity to potentially influence others with a video is a dream come true! I chose to highlight a local small business that is the only 100% vegan restaurant in the county I live in. The message I am portraying with the video is that vegan-run business and vegan communities are more than just the diet. It is the culture, the compassion for animals, the caring for other people. Please enjoy my video, “taking care of community, the vegan way ~ The Gentle Giant Cafe”. See: https://www.youtube.com/watch?v=KOaKy1uvB48

photo from Bonus Bakery

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: www.vrg.org/restaurant

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide:

Bellis, 423 W. Main St., Visalia, CA 93291

Sourcing from local farms, Bellis’ menu varies seasonally. Brunch brings seasonal Frittata, Biscuits with Mushroom gravy, French Toast with Crème Anglaise and Candied Calamansi (sweet tart citrus), Waffles, and more. Lunch offers Barbecue Mushroom Sandwich and Focaccia Roasted Vegetable Sandwich, to note a couple of options. Besides Cheese or Caprese Pizza, there’s Tapenade Roasted Eggplant, Walnut and Greens Pesto, Fig Arugula Candied Walnut Balsamic Pizza, and more. Dinner dishes up Cactus Parmigiana, Tagliatelle with Shiitake Mushroom and Gremolata, Burmese Tofu and Jasmine Rice Tapenade, Gnocchi with Seasonal Vegetables and Carrot Soubise, and more. Dessert anyone? A couple of choices are Dessert Raviolo with sweet cashew cream, strawberry coulis, bruléed fig and fruit plate or Pumpkin Mousse with pumpkin seed “graham” crust and mascarpone.

Bonus Bakery, 401 Burrard St., Vancouver, BC V6C 3R2 Canada

A plant-based bakery offering an assortment of coffee drinks and decadent, elaborately made confections. Some choices with popular crowd appeal include the Bonus Cookie, Cookies n Cream Cookie, Sprinkles Cookie, Cinnamon Roll Cookie, Lava Cake Cookie, Tiramisu Cookie, Birthday Confetti Cookie, Crème Brûlée Cookie, Cinnamon Bun, and Almond Croissant. Gluten-free options include the GF lava cookie, GF sprinkle cake, and GF carrot cake. Bonus Bakery also offers some specialty items on a rotating basis. Please note that online orders can be picked up at 407 Industrial Avenue (kitchen only; this is not a storefront); be sure to check their website for the latest information about pickup and delivery windows.

Mila Plant-Based, 185 Keefer St., Vancouver, BC V6A 1X3 Canada

With environmental concern, MILA strives to create innovative cuisine served with “comfort” and “warmth” in an “elevated” and “approachable” way. Some Brunch offerings are wild Mushroom Crepe with cauliflower feta, caramelized onions, labneh, and parsley; Tiramisu Pancakes with whipped cream, chocolate espresso ganache, sour cherry glaze, and chocolate espresso soil; and Shakshuka smoky pepper tomato stew with seasonal beans, smashed potatoes, miso garlic, and sourdough. There are Brunch Cocktails too. Lunch/Dinner Starters include Feta Stuffed Date with pistachio, olive oil, and maldon salt and smashed Kare Potatoes in Japanese curry sauce with furikake, nori, and green onion, as well as several Vegan Sushi options. Some Mains are Cold Pho Salad of udon noodles, pho sauce, Asian pear, cucumber, radish and birds eye chili, Mushroom and Sausage Tagliatelle with Alfredo, pesto, parmesan and miso garlic sourdough, plus several other choices. Happy Hour possibilities abound like Tuna Crispy Rice with watermelon akami tuna, sushi rice, lime kewpie mayo, green onion and sesame seeds, Cacio e Pepe with cashew miso cheese, tagliatelle, parmesan, and lemon and many more selections. Desserts include coconut custard Key Lime Pie with an espresso crust and whipped cream, orange butter Crepes Suzette with Cointreau, brandy, whipped cream, and seasonal fruit, and Peanut Butter Cup Pie with puffed crisps, chocolate ganache, maldon salt, and gold flakes.

Plant City Barrington, 188 County Rd., Barrington, RI 02806

Plant City Barrington, located in Barrington Shopping Center, is an eclectic café that also offers a mini-market with items including plant-based dairy, snacks, dressings and condiments, and ice cream. If you’ve come to let someone else do the cooking, however, you can take your pick from hearty burgers like the Truffle Burger made with blue oyster mushrooms and a truffle aioli; pizzas including the margherita made with cashew mozzarella, almond parmesan, and fresh basil; and vibrant salads including the farro arugula pesto salad with farro, sweet potato, and soybeans, topped with a Green Goddess dressing. Grab a Nitro coffee if you need a pick-me-up, or for a refreshing sip try one of their smoothies or shakes, which include seasonal specials like the blueberry cheesecake shake with a graham cracker cookie crumble. If you’re looking for breakfast or for dinner, for a filling meal or a quick snack, for a caffeinated boost or a hydrating smoothie, this vegan city has it all.

Shangrila Buddha Organic Vegan Restaurant, 755 San Pablo Ave., Albany, CA 94706

Decision fatigue? No such worries in Shangrila. The menu is Chef’s choice. Diners receive a plate (choose Moderate or Full) containing each of the day’s offerings. Like variety? Shangrila Buddha changes their menu daily. One example of a day’s menu is: Green Lentil Mixed Veggie Soup, Long Grain Brown Rice, Baked Yam, Green Babocha Butternut Squash, Mung Bean w/ Onion and Carrot, Steamed Collard Greens and Kale with Mushroom Beet Onion Sauce and Green Mixed Salad with Lemon Juice Tahini Mint Dressing. While bean, veggie, grain, dressing, sauce, and preparation varieties rotate daily, the meals follow a similar structure. If you enjoy being decision-free, yet would still like a bit of agency, let loose a little by choosing your own WildDessert and Drink. Choices might include Key Lime, Coconut or Chocolate Pie. Drinks mean Kamboucha in flavors like Mango, Ginger Berry, Strawberry Mint, and Black Currant.

Sushi Momo, 1122 Queen St W., Toronto, ON M6J 1H9 Canada

Sushi MoMo has a wide variety of creative and unique vegan sushi rolls. Options include the Umami Roll (shiitake mushroom, chimichurri, sauce, arugula, avocado, cucumber, oshinko) and the Melitzana (eggplant, arugula, sundried-tomato, cheese panko, basil sauce, truffle sauce, flambe). Some appetizers include Miso Soup, Soba Salad, Gyoza, and more. They also have a variety of tempura dishes.

Tsuchi Café, 688 College St., Toronto, ON M6G 1C1, Canada

Tsuchi Café is a Japanese-inspired vegan café offering both sweet and savory menu items. Popular tarts include the pistachio matcha tart topped with matcha ganache and pistachio matcha whipped cream, the hazelnut chocolate mille feuille with layers of puff pastry and hazelnut chocolate cream, and the yuzu citron tart filled with yuzu custard and topped with cream cheese whip. Tiramisu flavors come in matcha and espresso. The savory kitchen menu offers classic cheeseburgers made with the Impossible burger and fries. Japanese-inspired savory options include onigiri with shiitake tsukudani, 12-spice beef curry, and rice; katsu sando made with house-made Japanese milk bread; and chili hiyashi chuka (noodles, JustEgg omelet, and chili oil).

Vegan Journal is published by The Vegetarian Resource Group. Enjoy in-depth original research, product and book reviews, scientific updates on veggie nutrition, delicious vegan recipes with gorgeous photos, plus so much more. Both long-term vegans and those new to a vegan life-style will enjoy this magazine.

To subscribe in the USA only, see: https://www.vrg.org/member/2013sv.php

photo from Vegan by el Zamorano

By Aashay Mody, VRG Intern

In a city that offers a multitude of diverse dining options, Vegan by El Zamorano has set itself apart through impressive and exclusively plant-based cuisine. This primarily outdoor restaurant offers a refreshing take on vegan food, offering authentic dishes with a relaxed dining experience. I think it is a unique option for Mexican food in Costa Mesa California for everyone to try.

One of the highlights of visiting this restaurant multiple times was its rotating agua fresca menu. These refreshing beverages were consistently flavorful while complementing the food well. Having tried several options, each one offered something unique instead of a generic sugar-water drink that is served at many other restaurants.

For me, when eating Mexican food, salsa is like a restaurant’s signature that can define a dish. This is why I was happy to find that Vegan by El Zamorano’s salsa stood out as a high point of my visits. Its distinctive flavor profile made it a perfect accompaniment to virtually everything on the menu. I found myself putting it on just about every dish, as it enhanced the overall experience.

As someone who enjoys experimenting with different types of vegan meat alternatives, I was pleased with the different offerings at Vegan by El Zamorano. Their range of options allowed me to explore different flavors and textures, all of which I enjoyed. Each vegan meat alternative was prepared and seasoned well, making my meals more satisfying. In my opinion, the tacos at Vegan by El Zamorano are a standout feature of the menu. The Asada and Hardshell Potato tacos are personal favorites of mine, but every taco has its own unique flavor, making it clear that a lot of thought and care has gone into crafting these dishes.

Although my parents do not enjoy meat substitutes as much, they were still impressed by the restaurant’s food offerings, as it offered alternate options. They particularly enjoy the Hardshell Potato tacos like me, as well as the Cauliflower tacos. The rich flavors of these tacos were a hit with everyone, despite our different preferences, demonstrating the restaurant’s ability to cater to a variety of tastes.

Vegan by El Zamorano is more than just a vegan restaurant—it is a combination of delicious flavors and inventive cuisine set in a welcoming and vibrant setting. From the refreshing agua frescas and noteworthy salsa to the creative use of vegan meat alternatives and the delicious tacos, every aspect of the dining experience was thoughtfully executed. Whether you’re a committed vegan or just someone looking to enjoy a wonderful meal, Vegan by El Zamorano offers great food that is both memorable and satisfying.

To explore vegan-friendly restaurants in the U.S or Canada, check out this guide. Vegan by El Zamorano’s website can be visited here: https://www.veganbyelzamorano.com/.

Recent topics brought up include:

– VRG’s $30,000 Scholarship Contest for graduating American high school seniors promoting veganism in their community

– Northern Vegans is offering a free online vegan course of Dr. Will Tuttle’s The World Peace Diet Facilitator Training Program

– Read about one of VRG’s High School intern’s experience this summer doing projects with The Vegetarian Resource Group

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.

By Reed Mangels, PhD, RD

The Dietary Guidelines for Americans, 2020-2025 identified four nutrients – calcium, potassium, fiber, and vitamin D – that are commonly under-consumed in the United States. Iron was also identified as a concern for infants age 6 months and older who are receiving mostly human milk and for pregnant people.

Some of these nutrients, namely fiber and potassium, are usually found in generous amounts in vegan diets that include a variety of whole plant foods. Vegans, like many others in the United States, may have diets that are low in calcium and vitamin D. Several expert groups have concluded that vegetarians, including vegans, have higher iron requirements than nonvegetarians because of the lower bioavailability of iron from plant foods (1-3).

The USDA developed lists of foods and beverages that feature some of the highest sources of calcium, vitamin D, iron, fiber, and potassium.  The lists are available in two forms, one with standard portion sizes and one with smaller portion sizes which may be appropriate for young children or some older adults who have lower calorie needs. Foods included on the lists with standard portion sizes provide at least 130 milligrams of calcium; 80 IU of vitamin D; 1.8 milligrams of iron; 280 milligrams of potassium; and 2.8 grams of dietary fiber.

These lists can be used to find foods that will help meet needs for these nutrients. While these lists include animal products, they also include vegan sources of these nutrients. For example, the calcium list includes many vegetables, tofu, tahini, and fortified plant milks. If you are trying to increase the amount of calcium, vitamin D, iron, fiber, or potassium in your diet, you can use these lists to identify vegan foods that meet your needs.

References

1. Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, DC: National Academy Press; 2001.
2. Joint FAO/WHO Expert Consultation on Human Vitamin and Mineral Requirements. Vitamin and Mineral Requirements in Human Nutrition, 2nd ed. Geneva, Switzerland: World Health Organization and Food and Agriculture Organization of the United Nations; 2004.
3. National Health and Medical Research Council. Nutrient Reference Values for Australia and New Zealand. Iron. https://www.nrv.gov.au/nutrients/iron. 2014.

To read more about the Dietary Guidelines for Americans see:

What Have the U.S. Dietary Guidelines Said About Vegan and Vegetarian Diets?

VRG Testimony on 2025-2030 Dietary Guidelines for Americans

2020-2025 Dietary Guidelines for Americans Released; Has Both Positive and Negative Features

To read more about calcium, vitamin D, and iron for vegans see:

Calcium in the Vegan Diet

Vitamin D

Iron in the Vegan Diet

Not too long ago we attended a vegan wedding in New Paltz, NY and greatly enjoyed eating the vegan pastries prepared by Little Loaf Bakeshop. We sampled a variety including ones featuring fresh peaches and others filled with blueberries. They also bake savory croissants including a mushroom-based one. Other options include pretzel croissants, danishes, and cookies. The Bakeshop sells their goods at various farmers’ markets in that region and they have several wholesale partners.

To read more about Little Loaf Bakeshop go to https://www.littleloafbakeshop.com/

If you’re having a special event, their catering menu can be seen here: https://www.littleloafbakeshop.com/catering-menu

Chocolate-Covered Blueberry Almond Roll photo from Cinnaholic

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: www.vrg.org/restaurant

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide:

Cinnaholic, 14225 Winterview Pkwy., Midlothian, VA 23113

Cinnaholic offers over 30 flavors of gourmet cinnamon rolls — and they are all vegan! Some include Almond, Blackberry, Butterscotch, Caramel, Cream Soda, Key Lime, Root Beer, & Pomegranate. Toppings range from Cookie Dough Chunks to Shredded Coconut and everything in between. They offer other sweet treats including cookies.

COFU Pressed Sushi, 1833 Anderson St. #103, Vancouver, BC V6J 1J8, Canada

Seventeen sushi offerings including Sahi (marinated radish and raspberry, portobello, « Short Rib, » and « Salmon » (sauce – cilantro, wild carrot)) and Onsai (red chard, Mexican, King Oyster Mushroom, « Tuna » (sauce – vivid beets, spicy mayo)). Special Menu features Short Rib Bowl, Vegan Keema Curry, Spicy Salmon Don, and Vegan Ramen. Various sauces and appetizers available. Dessert includes vegan ice cream and vegan cheesecake.

La Vegan, 1450 Danforth Ave., Toronto, ON, M4J 1N4 Canada

Passionate about sharing their cultural heritage not only through ingredients, but also via their cooking techniques, making each dish from scratch, La Vegan strives to create cuisine that is as healthy as it is flavorful. Many of the dishes throughout the various menu sections include Ijera, an Ethiopian flatbread similar to a pancake, made of spelt flour and a fermentation starter. Berbere is a frequently featured Ethiopian red pepper blend of spices, such as garlic, cardamom, coriander, cloves, allspice, and nutmeg. One Appetizer example is Hummus with Injera combining chickpeas or lentils, tahini, fresh lemon juice, garlic, and cumin. There are various bean based Salads too. Ful, a Berbere seasoned bean stew, made with creamy fava beans, cumin, fresh herbs, lemon garlic sauce, and hot peppers, is said to be “not spicy,” but to have “just the right kick.” Shiro Wat serves up roasted chickpeas sautéed with onion, garlic, and ginger, in Berbere sauce. Mushrooms Tibs are sautéed with onion, garlic, ginger, green pepper, and optional Awaze—a spicy, slightly sweeter, Berbere dipping sauce. Fasolia features string beans, carrots, garlic, onion, ginger, and turmeric, sautéed with olive oil. There’s also Couscous with cabbage, carrots, potato, beets, and spinach. Ever tried Ethiopian Sushi? Here’s your chance! Choose (Spicy) King Gursha or Queens Gursha–both with chef’s choice of veggies. Or, who says you can’t have it all? La Vegan Veggie Combo offers small portions of all the vegetarian dishes on the menu. Since not all kids like it spicy, Kids Menu offers non-spicy Lentils or Split Chickpeas.

Nikki’s Not Dog Stand, 51 Division St., Sag Harbor, NY 11963

Not dogs include L.A. Dog (sautéed peppers and onions, pico de gallo, yellow mustard, ketchup, and mayo) and Chicago Dog (yellow mustard, electric green relish, chopped onions, tomato slices, pickle spear, sport peppers, and celery salt). Burgers include California Burger (caramelized onions, mustard, iceberg lettuce, pickles, mayo relish sauce, and tomato) and Oklahoma City Burger (bbq sauce, pickles, mayo, along with shredded cheddar cheese). Sides include Nikki’s Chili, White Sweet Potato Fries, Coleslaw, Nikki’s Potato Salad, and Jackson’s Sweet Potato Chips. Desserts feature Greyston Bakery Fudge Brownie, Birthday Cake Blondie, and Cinnamon Roll Blondie. Drinks include Malted Shake, Root Beer Float, and Hal’s New York Seltzer.

Orange & Blossom, 1612 NE Killingworth St., Portland, OR 97211 With an emphasis on whole foods, Orange & Blossom states their values as being “rooted in compassion for all living things.” Using fair trade, low impact ingredients, they prioritize sourcing from local, organic farms. Changing daily, their menu blooms with the seasons, aiming to provide the best of what’s available. Here are some examples. Craving something savory? There’s House Focaccia Bread with organic California olive oil, local spring onion, garlic and rosemary, with or without local, seasonal organic veggies or Pesto Padron Mozzarella Brioche with local, organic Padron peppers, pumpkin seed pesto, cashew mozzarella, and pepitas. Moving onto sweet possibilities, there’s Cardamom Orange Blossom Bun—a soft brioche swirled with cardamom, brown sugar, cinnamon, orange zest, and vegan butter, crowned with orange blossom glaze; Buckwheat Ganache Brownie crafted with local Buckwheat and Valrhona cocoa, topped by dark chocolate ganache and roasted cocoa nib; Pistachio Olive Oil Cake topped with Chio pistachio butter buttercream and candied citrus; and Sourdough Chocolate Chip Cookie their “OG cookie” studded with organic fair-trade 70% dark chocolate and sprinkled with sea salt, or house Boysenberry Almond Brioche, finished with almond frangipane cream, Groundwork Organics boysenberries, and sliced almonds.

Taste of Eden, 891 E. Roller Ave., Decatur, AR 72722

Located in Wellness Secrets retreat. Features soups, salads, sandwiches. Sandwiches include Chicken-Un Sandwich (breaded seasoned plant-based patty with lettuce, tomato, dill pickles, and plant-based mayo) and Garden of Eden Burger (a twist on the classic burger with Wellness Secrets Sauce). Soups include Kick’n Chili, Garden Veggie, and Soup of the Day. Also enjoy their fifteen item salad bar.

Vital Life Vegan, 360 Broadview Ave., Toronto, ON M4M 2G9 Canada

Vital-Life Vegan is a great place to enjoy Afro-Caribbean food. Their menu is based on a combination of bases, mains, and sides. This allows for great flexibility since you get to choose exactly what combination you want. For example, you can get a base of Quinoa Pilaf with curried chickpeas and potatoes for the main and a side of pumpkin stew. Vital Life is known for attending lots of vegan and cultural events so keep an eye out since they may be a vendor!

The Vegetarian Resource Group continues to be very busy on a daily basis. Below are some examples of successes and activities. Your support through Combined Federal Charity (CFC) or your Local/State Campaign is greatly appreciated! You can also donate directly to VRG at vrg.org/donate

Here’s a sampling of some of our accomplishments and outreach:

• The Vegetarian Resource Group Nutrition Advisor Reed Mangels, PhD, RD, was interviewed for an article for Contemporary Pediatrics about nutritional benefits and/or drawbacks of veganism and vegetarianism in adolescents. The aim of this article is to provide general practice pediatricians with guidance and nutritional information that they can share with their patients who may want to pursue either of these diets. Reed was also interviewed in The New York Times about nutrition for new vegetarians or those transitioning to a vegetarian diet.
• The Dental Hygienist’s Guide to Nutritional Care textbook asked to reprint VRG’s My Vegan Plate. One of our VRG interns separately said, “This visual was also a resource my supervisor, the registered dietitian I worked with during my peer nutrition coach internship, recommended for vegan clients.”
• Reed Mangels, PhD, RD, spoke for the Vegetarian Nutrition Dietetic Practice Group Spotlight session at the annual FNCE meeting of the Academy of Nutrition and Dietetics in Minneapolis, Minnesota. The session was based on two systematic reviews of topics in vegetarian nutrition, namely, Vegetarian Nutrition for Disease Management and Vegetarian Nutrition for Disease Prevention, that were conducted for the Academy of Nutrition and Dietetics Evidence Analysis Library. The session is titled Exploring the Rewards and Challenges of Vegetarian Diets: A Fresh Look at the Academy’s Position.
• Charles Stahler and Debra Wasserman coordinated a booth at the Animal Vegan Summit in Alexandria, Virginia, while Elsa Spencer, PhD, staffed a VRG booth at Charlottesville VegFest in Virginia, Phil Becker staffed a booth at World VegFest in San Francisco, California, and Heather Francis coordinated VRG’s booth at the Boston Veg Food Fest in Massachusetts.
• VRG sent 600 of VRG’s I Love Animals and Broccoli Coloring Books plus El arco iris vegetariano coloring books to PG County Maryland WIC. A nutritionist from a county health department in New Jersey asked to reprint our My Vegan Plate. We sent 400 Vegan Journals for grab bags for the Columbia, South Carolina VegFest and also Sarasota, Floridia VegFest, and we sent a box of brochures for tabling at a Black Family Wellness Expo in AL. We also shipped a box of Vegan Journals to be distributed at Texas VegFest in Austin, Texas.
• VRG continues to host interns and volunteers throughout the year.

This is just a small sampling of what we are doing at VRG every day. Thank you so much! We couldn’t do this without your support.

You can donate directly to VRG at www.vrg.org/donate You can also mail donations to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203 or call in your donation to (410) 366-8343 Monday through Friday 9am to 5pm EST.