Each issue of Vegetarian Journal
includes a column titled Vegan Action. The recent issue features Scott Williams
who runs Camp4Real in Virginia. Williams engages kids with not only healthy
exercise but also healthy, plant-based diets. Read the article here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_vegan_action.php
Due to the generosity of an
anonymous donor, The Vegetarian Resource Group each year will award $20,000 in college
scholarship money to graduating U.S. high school students who have promoted
veganism/vegetarianism in their schools and/or communities. Vegetarians do not
eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal
products such as dairy or eggs.
One award of $10,000 and two awards
of $5,000 will be given. Entries may only be sent by students
graduating from high school in spring 2022. Deadline is February
20, 2022. We will accept applications postmarked on or before February
20, 2021. Early submission is encouraged!
Applicants will be judged on having
shown compassion, courage, and a strong commitment to promoting a peaceful
world through a vegan/vegetarian diet/lifestyle. Payment will be made to the
student’s college (U.S. based only). Winners of the scholarships give
permission to release their names to the media. Applications and essays become
property of The Vegetarian Resource Group. We may ask finalists for more
information. Scholarship winners are contacted by e-mail or telephone. Please
look at your e-mail.
In October and November 2021, Alimentando El Mañana offered
its first 40 hour-professional –course in
Spanish geared towards Latin American health professionals: Plant-Based Food:
Health, Culture, and Sustainability. The course provided an update on whole
food, plant-based nutrition and food preparation. A whole food, plant-based
diet can be a vegan diet, mainly composed of whole foods. The course took place
online in three hour-long, weekly sessions for 7 weeks, reaching around 200
participants. It covered the public health and ecological benefits, nutritional
approach, and cooking recommendations for whole food, plant-based diets. The
course consisted of 5 modules based on scientific evidence: 1. Food and Public
Health; 2. Food and Culture; 3. Food and Socio-environmental Impact; 4.
Plant-Based Food and Clinical Nutrition Approach; and 5. Plant-Based
Cooking.
Classes were dynamic since most of them contained activities
that permitted interactions between numerous participants. At the end of every
lecture, there was a question section of about 15 minutes. If necessary, you
could contact the lecturers by email and receive a prompt answer.
Alimentando El Mañana selected lecturers from South America who
are recognized as experts in the topics that they taught. An attempt was made
to include diverse lecturers in order to fulfill policies of inclusiveness from
Sinergia Animal. They could not have chosen a better team.
Constanza Romero Waldhorn brilliantly explained the first
part of module 1. Dietary Patterns and Non-Communicable Diseases, and all of module
4. Plant-Based Food and Clinical Nutrition Approach. A nutritionist since 2017,
Constanza is the president of the Chilean Association of Vegetarian
Nutritionists.
Lecturer Romero Waldhorn clearly and dynamically explained
remarkable epidemiological studies, such as EPIC (European Prospective
Investigation of Cancer and Nutrition)-Oxford, and the Adventist Health Study-2.
Because of their large sample sizes of thousands of participants, these studies
allow significant comparisons in their level of risk of developing
non-communicable chronic diseases to be made between omnivores, vegetarians,
and vegans. Lecturer Romero Waldhorn also shared position statements from
official nutrition associations around the world regarding plant-based diets,
such as the Academy of Nutrition and Dietetics (AND) from the United States, the
British Dietetic Association (BDA), the Italian Society of Human Nutrition
(SINU), the Argentine Society of Nutrition, the Ministry of Health of New
Zealand, and Dietitians of Canada. All these associations strongly state that
vegetarian diets are healthy and nutritionally adequate. Some associations
stress the benefits of these diets for the treatment and prevention of
non-communicable chronic diseases and also highlight their ecological
superiority.
Cynthia Schuck-Paim, PhD, was the lecturer for the second
part of module 1. Food Production Systems: Impacts on Global Health, Epidemics,
and Other Epidemiological Risk. She is a remarkable researcher with more than
50 published scientific articles in international peer-reviewed journals. Dr. Schuck-Paim’s
research focuses on epidemiology, respiratory diseases, and pandemics, and her
latest work is on health and wellness in farm animals.
Her presentation led us to the origins of many food-derived
pandemics such as the coronavirus, SARS, chicken-flu, and pork-flu pandemics.
She taught us how a plant-based diet can decrease the risks of the next
pandemic outbreak.
In module 2. Food and Culture, we had the pleasure to work
with Dr. Alexandra Navarro, one of the two managers of Food Policies for
Argentina, together with Dr. María Marta Andreatta. Dr. Navarro’s doctoral
research focused on representations, culture, and identities that sustain the
consumption of animal food products in Argentina. Her objective was to
understand which elements were fundamental to creating a positive change in the
cultural perceptions of plant-based diets.
An example of an obstinate barrier was Speciesism-based
education. Speciesism is the discriminatory ideology in which some species are
more important than others. Speciesism-based education continues with the violence
towards farm animals by making them invisible, degrading them to things, and
creating a fiction where they voluntarily give up their meat. Anthropocentrism was at the center of her model;
therefore, this was the hardest barrier to overcome.
Lia Alviar Ramírez, MEM, and Dr. Paula Mira Bohorquez taught
module 3. Food and Socio-environmental Impact. Lecturer Alviar Ramírez is an
experienced professor in agricultural sciences, who has received multiple
awards throughout her career. Dr. Mira Bohorquez obtained her PhD at Mannheim
University and has published five scientific articles and one book, among other
publications. She has been a professor at Antioquia University since 2005.
Lecturer Alviar Ramírez and Dr. Mira Bohorquez easily and
passionately explained how current food and economic systems are unsustainable.
Lecturer Alviar Ramírez concentrated on the advantages of traditional
cultivation methods, used by indigenous people, and the disadvantages and
hazards of continuing with conventional methods. Dr. Mira Bohorquez clearly exposed the topic
of climate change along with the weaknesses of the current economic systems,
arguing that it should be regulated according to human health and world limits,
food sovereignty of nations, and the basic human rights every person
deserves.
Lecturer Romero Waldhorn came back in module 4 to present
the latest scientific evidence related to plant-based diets and the life cycle,
illustrating that it is completely possible and healthy to follow a plant-based
diet in all life stages, including pregnancy. In addition, she shared with us
recommendations for treatment adherence and the consultation process.
Finally, Chef Maria Camila Mosos, also known as Maca Bites,
kindly guided us throughout a culinary journey. She has conducted personalized
cooking workshops since 2019. Her passion is inspiring other people through her
plant-based culinary creations while at the same time showing the great
diversity of Latin American foods and highlighting the valuable work of
farmers.
In module 5, Maca encouraged us to confidently create tasty
and healthy plant-based meals. From simple changes to incredibly inspiring
transitions, she debunked the myth that plant-based food is boring and
tasteless.
During the course, participants were granted access to
books, scientific articles, and other virtual resources to prepare for every
lecture or for further study. Additionally, one week before the online exam,
access was granted to the recorded lectures. A satisfactory grade in the online
exam led to an international certification.
The next course geared towards nutritionists and health
professionals will take place in April and September 2022. Institutions can
participate by enrolling their nutritionists in the course on its website https://www.alimentandoelmanana.org/
or they can visit its Facebook page Alimentando El Mañana. To participate,
institutions need to have a cafeteria where employees eat at least once a day,
and they have to commit to offering one plant-based menu once a week.
Alimentando El Mañana is conscious that every institution has its own needs and
requirements, so negotiations are possible provided the objective of one
plant-based menu per week is accomplished in the long term.
Alimentando El Mañana (Feeding Tomorrow) is one of the
programs of Sinergia Animal, an international non-governmental organization.
The young program, founded in 2019, aims to promote the reduction of animal
food product consumption by teaching how to create healthier, more sustainable,
and affordable menus, to ensure that future generations inherit a habitable and
just planet. Despite being quite a young program, Alimentando El Mañana has
already convinced nine institutions in Colombia to offer plant-based menus once
a week, and at least nine institutions in Argentina are interested in the
program.
These countries are not the only ones where Alimentando El
Mañana is working. Two culinary demonstrations have taken place in a monastery
in Thailand, and 19 schools and six companies have also been informed about the
program. Furthermore, 50 institutions have been reached in Indonesia.
In the future, Alimentando El Mañana plans to train the
maximum possible number of nutritionists, health professionals, and public and
private institutions in Argentina, Colombia, Indonesia, and Thailand. However,
after attending their professional updating course for health professionals, I
believe they will soon reach other countries wherever there are Spanish
speakers, since many students, including me, expressed our great satisfaction with the
course.
Odette is from Mexico and recently completed her master’s in
nutrition and health at Wageningen University, The Netherlands. She completed
an internship with The Vegetarian Resource Group under the supervision of Reed
Mangels, PhD, RD and wrote these articles:
Quik Tea offers a blend of various South Asian spices united with plant-based coconut milk in convenient packaging. Vegan flavors include Cardamom, Lemongrass, Madras Coffee, Masala, and Turmeric Ginger. Read our Vegetarian Journal review here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_veggie_bits.php
Mac and Cheez Stuffed Peppers photo by Rissa Miller
Chef John Beck offers recipes for stuffed veggies and fruit in the recent
issue of Vegetarian Journal. Enjoy
Deviled Potatoes; White Bean-Stuffed Tomato Cups; Mac and Cheez-Stuffed
Peppers; Stuffed Eggplant Rolls; and Apples with Cinnamon-Roasted Nuts.
Domino’s pizza sauce appears vegan. It contains sugar which
may have been processed through cow bone char.
The VRG asked Spencer Breidinger,Manager of Global
Product Quality and Regulatory Compliance – Supply Chain Services at Domino’s
about its sugar and how it had been processed before arriving at Domino’s. He
replied:
“Our sauce and seasoning
suppliers have confirmed that bone char is not used in the processing of the
sugar they source.”
Vegan diners should note that the Hearty Marinara Sauce
contains butter and cheese.
Vegetarian patrons should be aware that the Spinach & Feta
Pizza is made with Alfredo sauce which contains beef enzymes.
Is there a vegan cheese option at Domino’s Pizza?
At this time, Domino’s does not offer non-dairy cheese in the
United States.
The VRG asked Aubrey Yuzva, the Director of Menu and Product
Development at Domino’s Pizza, if Domino’s had ever trialed non-dairy cheese in
the past or had any plans to offer it in the future. Aubrey replied in November
2021 by email:
“We have not offered non-dairy
cheese in the United States before, but other regions have launched or tested
those types of offerings in the past. Unfortunately, I can’t comment on future
plans around non-dairy cheese alternatives for confidentiality reasons.”
Note: The VRG reported on Domino’s Israel and its soy cheese debut in 2014.
The VRG followed up by asking where interested readers should
check for updates on any non-dairy cheese trials or launches at Domino’s.
Aubrey responded:
“Any official announcements would largely be made via press
release, our website, social media pages, and TV advertising.”
If you would like to see vegan cheese at Domino’s, The VRG
encourages readers to contact the restaurant chain directly through their website
contact form and on social media. Express your wish to have a vegan cheese
option at Domino’s. Be sure to specify your city and state to aid them in any
trials.
The contents of this posting, our website, and our other publications,
including Vegetarian 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.
If you’re looking to add some variety to your recipes, you might want to try
Longeve’s pea protein-based crumbles. This product comes in several flavors
including Plain, Masala Curry, and Zesty Taco. Read our review in Vegetarian Journal here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_veggie_bits.php
In the latest issue of Vegetarian
Journal we review Upton’s Banana Blossoms, which use the purple flowers of
banana trees that have been packed in a brine made of water, lime, and salt.
The banana blossoms have a similar texture to fish and can be used creatively
in many dishes.
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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