Whether you’re celebrating at home with your own family or throwing a party, here’s some creative mocktails (non-alcoholic beverages) you can serve: https://www.vrg.org/journal/vj2020issue3/2020_issue3_thirst_quenchers.php

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

Each issue of Vegetarian Journal includes a column called Scientific Update by Reed Mangels, PhD, where she reviews recent scientific papers related to the veggie life-style. The latest column looks at these topics:

-Lower Risk of Hip Fractures in Vegan Women Using Calcium and Vitamin D Supplements

-Nutritional Content of Plant Milk Varies

Read the reviews here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_scientific_update.php

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

Be sure to follow The Vegetarian Resource Group on Instagram: @vegetarianresourcegroup

Vegetarian Resource Group College Scholarship

New York City Area $5,000 Vegetarian, Vegan, and Animal Rights Award

The Vegetarian Resource Group will be awarding $30,000 in college scholarships to high school seniors graduating in Spring, 2022. $10,000 of these scholarships specifically will be awarded to students from New York City, Long Island, or Westchester. Deadline is February 20, 2022. We will accept applications postmarked on or before FEBRUARY 20, 2022. Early submission is encouraged.

New York applicants will be judged on positive veg activism, animal rights promotion, and financial need. 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 will ask semi-finalists for more information. Scholarship winners are contacted by email or telephone. Please look at your email.

Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.

To apply for the New York City Area awards, please send below to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

I. When applying, please include the following:

• Name:
• Street address:
• City, State, Zip:
• Email address:
• Phone number:
• Date of birth:
• Date of expected graduation from high school:
• Grade average in high school:
• College(s) applied/accepted to (if known):
• Anticipated major in college:
• Parents’ or Guardians’ names:
• Parents’ or Guardians’ addresses:
• City, State, Zip:
• High school principal:
• Name of one high school teacher:
• Name of high school:
• Address of high school:
• City, State, Zip:
• People in the vegetarian movement, if any, who know you (Please include contact information):
• Extracurricular activities (please describe):
• Favorite subjects in school:
• How did you hear about the scholarship?:
• Type of vegetarian/vegan:

II. Please submit an essay addressing all of the following:

 Use as few or as many words as necessary to best sell yourself. Don’t worry about word count.

1. How you promoted vegetarianism/veganism in your high school and/or community
2. Animal rights activities
3. Your successes
4. Your challenges
5. What you learned/what you would do different
6. How you expect to promote vegetarianism/veganism in college and beyond
7. Your future goals
8. Your strengths
9. Your weaknesses
10. Your “perfect” life in five years
11. Why you should receive this scholarship/financial need
12. How you became vegetarian/vegan and why you are vegetarian/vegan
13. How you define vegetarian
14. Why vegetarianism is important to you
15. What else is important to you
16. What vegetarian foods you would recommend to a non-vegetarian
17. What restaurants you would recommend to a non-vegetarian.

III. Please also attach:

1. A copy of your transcripts or report cards for the past two years. (An official copy is not necessary. Photocopies of your report cards will suffice.)
2. Three or more recommendations (including at least one teacher).
3. Any documentation related to your promotion of vegetarianism in high school and/or community including photographs, newspaper stories, etc.

Please send application and attachments to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. For more information call (410) 366-8343 or email [email protected].

Don’t spend extra money on express mail. Save it for your college class materials.

If you would like to donate to additional scholarships or internships, go to www.vrg.org/donate

For information about other scholarships, see https://www.vrg.org/student/scholar.htm

Each issue of Vegetarian Journal features a Nutrition Hotline column by Reed Mangels, PhD, RD. The latest column looks at the benefits of sourdough bread. Mangels states, “The main nutritional advantage associated with sourdough breads compared to quick breads (like biscuits and banana bread) and to yeast-raised breads is that some minerals are better absorbed from sourdough breads. To appreciate this advantage, it helps to be familiar with phytates.”

To read the entire column go to: https://www.vrg.org/journal/vj2021issue4/2021_issue4_nutrition_hotline.php

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

If you would like to support vegan education and outreach with cryptocurrency, you can donate at every.org/vrg/donate/crypto

The latest issue of Vegetarian Journal includes a recipe piece by Hannah Kaminsky titled Beverage Inspired Holiday Treats. You might want to add one of these delicious desserts to your New Year’s menu this year: Hot Cocoa Brownies, Maple Brown Sugar-Oat Milk Pops, Cold Brew Coffee Cake, Poached Pear Upside-Down Cake, and Orange-Pepper Peanut Brittle.

Find the article here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_holiday_treats.php

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

By Reed Mangels, PhD, RD

When I was growing up, I couldn’t understand why my mother disdained white potatoes. She strongly preferred the taste of sweet potatoes and would only occasionally make baked potatoes or use a package of instant mashed potatoes. In contrast, I was a white potato fan, although I never cared for instant mashed potatoes.

I was reminded of the potato debate of my childhood when I started reading about the “Healthful Plant-Based Diet Index,“ which is used in epidemiology research. The creators of this index classify sweet potatoes as healthy plant foods and potatoes as less healthy plant foods (1). The less healthy plant foods group also includes fruit juice, refined grains, sugar-sweetened beverages, sweets, and desserts – not exactly illustrious company. I wondered if their categorization of potatoes as less healthy plant foods was based on fried potatoes. Indeed, French fries and potato chips are included in the potato category but so are baked and mashed potatoes (1).

Are potatoes truly a “less healthy plant food”? The answer seems to depend on what they are being compared to and, to some extent, on how they are prepared. Several studies find that higher consumption of “potatoes,” which includes both baked and fried potatoes, is associated with greater long-term weight gain (2) and a modest increase in risk of type 2 diabetes (3) and hypertension (4). In all of these studies, French fries had a greater effect on risk than did mashed or baked potatoes. There was still a statistically significant higher risk of health effects in those eating more mashed or baked potatoes compared to those who ate less (2-4).

In contrast, other studies do not find an association between the amount of potatoes that people eat and their risk of heart disease (5), hypertension (6), or mortality (7).

Potatoes are known to have a high glycemic Index which means that they are more likely to lead to increased blood glucose levels.  They are often eaten fried or with butter or sour cream. On the positive side, they are a good source of potassium and of vitamin C and are a low-fat food if eaten unadorned.

Based on what I’ve read about potatoes, there’s no reason to avoid eating them. Eat reasonable amounts, mix it up so that sometimes you eat potatoes and sometimes whole grains or other carb sources including sweet potatoes, choose baked or mashed potatoes over fries, and think about what you’re putting on them.

So, my mother was on the right track – sweet potatoes are nutritional superheroes providing lots of beta-carotene, vitamin C, and potassium. I’ve grown to appreciate them. Still, when I want a comfort food, I turn to a baked potato with a little vegan butter and nutritional yeast.

For recipes using potatoes and sweet potatoes see:

Potato Power

No Oil Mashed Potatoes

Sweet and Savory Sweet Potatoes

References

1. Satija A, Bhupathiraju SN, Rimm EB, et al. Plant-based dietary patterns and incidence of type 2 diabetes in US men and women: Results from three prospective cohort studies. PLoS Med. 2016;13(6):e1002039.

2. Mozaffarian D, Hao T, Rimm EB, Willett WC, Hu FB. Changes in diet and lifestyle and long-term weight gain in women and men. N Engl J Med. 2011;364:2392-2404.

3. Halton TL, Willett WC, Liu S, Manson JE, Stampfer MJ, Hu FB. Potato and french fry consumption and risk of type 2 diabetes in women. Am J Clin Nutr. 2006;83:284-290.

4. Borgi L, Rimm EB, Willett WC, Forman JP. Potato intake and incidence of hypertension: results from three prospective US cohort studies. BMJ. 2016;353:i2351.

5. Larsson SC, Wolk A. Potato consumption and risk of cardiovascular disease: 2 prospective cohort studies. Am J Clin Nutr. 2016;104:1245-1252.

6. Hu EA, Martínez-González MA, Salas-Salvadó J, et al. Potato consumption does not increase blood pressure or incident hypertension in 2 cohorts of Spanish adults. J Nutr. 2017;147:2272-2281.

7. Hashemian M, Murphy G, Etemadi A, et al. Potato consumption and the risk of overall and cause specific mortality in the NIH-AARP study. PLoS One. 2019;14(5):e0216348

Whether it’s a family gathering or other festive event, finger foods are the perfect item to serve. Zel Allen’s previous Vegetarian Journal article offers recipes for Overstuffed Spuds, Almond and Olive-Stuffed Brussels Sprouts, Red Light Stuffed Mushrooms, Spanish Tapenade Stuffed Tomatoes, Teriyaki Tempeh Bites, Pickled Vegetables, Smoky Garlic-Stuffed Endive, Tahini Peanut Confections, and Choco Caramel Confections.

For the complete article, see: Finger Foods for the Holiday Season

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

In honor of The Vegetarian Resource Group’s 40th anniversary next year, a member has pledged a $5,000 match. So your donation to support vegan education will be doubled. You can donate at www.vrg.org/donate and write MATCH in the comments area. Thank you!