The latest issue of Vegetarian Journal offers a review of Good Catch Fish-Free Tuna, which comes in several flavors. Read the review here: Veggie Bits

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

The latest issue of Vegetarian Journal offers a review of Catspring’s Yaupon U.S. grown tea. The tea is available online in tea bags or loose leaf. Read the review here: Veggie Bits

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

Earlier this year The Vegetarian Resource Group commissioned a national YouGov poll to find out: How Many Youth in the U.S. are Vegan? How Many Teens Eat Vegetarian When Eating Out?

Read the poll results here: How Many Youth in the U.S. are Vegan?

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

According to a keynote speech from Natural Products Expo East, the state of natural and organic growth is strong. More and more new customers are seeking out products that are minimally processed to reach their health goals. Plant-based products are very popular and the pandemic brought new consumer interest in products that reflect their health/social/environmental values.

Consumers purchase these products primarily from brick and mortar retails shops including supermarkets, Walmart, and other stores. E-commerce is growing; however, it still is a small percentage of total natural and organic sales.

During this presentation reference was made to how quickly the USA is diversifying and this is having an influence on food production. Many more multi-cultural products are being manufactured. However, there’s still need for more minority representation in leadership positions such as company boards.

There is also a strong push for the natural foods industry to contribute towards solving problems in the world including environmental issues such as water pollution and decrease in arable land. Also, the industry should lead the way to getting healthy food into poor neighborhoods.

For further information see: https://cet.gcp.informamarkets.com/sites/cet.com/files/NPEE21%20State%20of%20Natural_Master%20%26%20Organic%20Presentation.pdf

By Reed Mangels, PhD, RD

Alimentando El Mañana is a free course whose goal is to train graduates in the health sciences about plant-based diets from a broad perspective.

The course’s objectives are:

• To critically analyze the scientific evidence on the health and socio-environmental impact of plant-based diets and the cultural foundations of current dietary patterns.
• To evaluate the relevance of implementing strategies aimed at reducing the consumption of foods of animal origin on public health and the environment.
• To demonstrate competencies in the clinical and biochemical evaluation and nutritional counseling of people who follow plant-based diets or who want to adopt this way of eating.

The course will be conducted on Zoom in Spanish during 7 synchronous virtual classes, each 3 hours long. Module 1 will cover dietary patterns and chronic disease as well as the impact of food production systems on global health. Module 2 focuses on food and culture and includes strategies for promoting plant-based diets. Module 3 explores the environmental effects of diet and examines food justice. Module 4 focuses on plant-based diets in prevention and treatment, key nutrients, life-cycle issues, and nutritional assessment. Module 5 features virtual cooking workshops.

The course will be offered for the first time on Saturdays in October and November 2021.

This course is for health care professionals.

For more information, see https://www.arg.alimentandoelmanana.org/curso

The latest issue of Vegetarian Journal features an article complied by Rissa Miller called “Home Away from Home.” Here you’ll find vegan recipes from various B&Bs that offer vegan cuisine. Recipes include Tofu Quiche Muffins; Jen’s Coconut Mango Muffins; Lemon-Pepper Tofu with Roasted Veggies; Tofu Benedict Florentine with Hollandaise Sauce; and Caponata. (Please note that after we went to press Old Caledonian B&B was sold and no longer is a vegan establishment; however, they will prepare vegan meals upon request.)

You can find the entire article here: Home Away from Home

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

The latest issue of Vegetarian Journal offers a review of Wild Earth’s vegan dog food, treats, and supplements. Read the review here: Veggie Bits

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

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: http://www.vrg.org/restaurant/index.php

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 (Note: Due to the COVID-19 pandemic many are doing take-out and/or delivery now):

Blissful Burgers, 5714 Evers Rd., San Antonio, TX 78238

Enjoy various burgers and fries.

Cajou Creamery, 411 N. Howard St., Baltimore, MD 21201

Cajou Creamery is committed to making ice cream better, using real vegan ingredients that are responsibly sourced. Their frozen treats are nut-based and come in creative flavors such as Mexican CaCao, Horchata, Baklava, Blueberry Cheesecake, and more.

Grown Together, 209 E. Mills Ave., El Paso, TX 79901

If you want “incredible vegan food” and “exceptional customer service” included in a restaurant experience, check out Grown Together. Originally a meal prep service, they now have a dine-in option as well, where one can order from a changing menu. Sample dishes have included Sweet and Sour Tofu and Veggies, UnSteak Fajita Skillet, and Lemon-Garlic Veggie Linguine.

Honey’s Ice Cream, 1448 Dundas St. W., Toronto, ON M6J 1Y6 Canada

Ice cream flavors available include Peanut Butter Cup, Cookies & Cream, Chocolate Chip Cookie Dough, and many more. They also offer ice cream sandwiches, pies, and bars.

JackBeQue, Hilton Denver Inverness, 200 Inverness Dr. W., Englewood, CO 80112

Enjoy a variety of barbecue sandwiches such as smoky jackfruit or buffalo cauliflower, crispy comfort foods such as potato scallion fritters or green chili mac bites, various veggies and sides, as well as desserts. Weekend brunch items include Belgian style waffles and a brunch burrito.

Peach & Pine, Long Island, NY

This vegan food truck moves around Long Island. Check their Instagram page for location and hours. Enjoy bake goods and vegan comfort food such as New Bacon-ings, which consists of a hot honee buttermilk biscuit, buttermilk fried chik’n, cheddar, bootleg bacon, arugula, and maple paprika aioli. They have offered also Buffalo Cauliflower, Fried Pickles, and more.

Reed & Co., 4113 Butler St., Pittsburgh, PA 15201

Reed & Co. is a restaurant and juice bar. They serve an assortment of hot foods, such as burgers and wraps, as well as cold grab-and-go meals such as salads and noodle bowls. But their main focus is their cold-pressed, raw juices and vegan ‘mylks’. Their juices are made fresh and with whole ingredients. The juices can be ordered individually, as well as in the form of a package deal.

Sprout Vegan Café, 10 Wailea Gateway Pl., B102, Kihei, HI 96753

Enjoy a wide variety of sandwiches, wraps, and bowls. They also offer three types of fries: regular, loaded, and kimchi. Also enjoy smoothies and desserts.

Ziggy’s, 594 California Blvd., San Luis Obispo, CA 93405

Enjoy burgers, tacos, salads, sides, and desserts. They also offer vegan milk shakes!

Each issue of Vegetarian Journal features a column titled Scientific Update, by Reed Mangels, PhD, RD. The latest column covers the topics of Plant-Based Protein as Effective as Animal-Based Protein for Strength Training and New Report Connects Food Choices and Climate Change.

Read the entire column here: Scientific Update

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

The latest issue of Vegetarian Journal offers a review of ZUBI’S, a sauce line that includes Crema, Queso, and Salsa. Read the review here: Veggie Bits

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member